Fish egg-like formed snack confectionery and production method of the same

Abstract

To provide formed snack confectionery giving a feeling of a grainy preferable texture like when eating fish eggs of cod roe, herring roe or the like, and to provide a production method of the same.SOLUTION: Fish egg-like formed snack confectionery containing swollen starch grains coated with a seasoning composition as a main constituent is such that: the swollen starch grains are bound and formed; rupture stress of the swollen starch grains is 5-40 N / mm2; and a rupture stress ratio of the swollen starch grains to the formed snack confectionery ([rupture stress of swollen starch grains] / [rupture stress of formed snack confectionery]) is 20-400. The fish egg-like formed snack confectionery can be produced by making formed snack confectionery by coating a seasoning composition on surfaces of untreated swollen starch grains, binding and forming the swollen starch grains coated with the seasoning composition, and drying the product obtained by binding and forming.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a molded fish roe-like snack food and a method for producing the same. [Background technology]

[0002] Okoshi and cereal bars are known as molded snacks made by solidifying granular ingredients. These are made from granular materials, either puffed grains or granular dough made mainly from grain flour, which is mixed with molasses made by boiling down sugar or starch syrup to bind the granular materials together and mold them. Although these have the appearance of granular materials bound together, they do not have a texture that allows the granular materials to fall apart when bitten with the teeth, and do not have a grainy texture.

[0003] Several technical proposals have been made for similar molded snack foods with the aim of improving the texture of the entire molded body and preventing cracking (Patent Documents 1 and 2). Although there is no description of the particle size of the grains that make up these molded snack foods, all of them are about the same size as grains, and do not have the grainy texture felt when eating fish eggs such as cod roe or herring roe. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Patent No. 6769835 [Patent Document 2] Patent No. 6777562 Summary of the Invention [Problem to be solved by the invention]

[0005] An object of the present invention is to provide a molded snack food having a pleasant granular texture similar to that of fish roe such as cod roe or herring roe, and a method for producing the same. [Means for solving the problem]

[0006] In order to achieve the above-mentioned object, the present inventors conducted extensive research and found that by adjusting the breaking stress of a fish roe-like shaped snack food obtained by coating expanded starch granules with a seasoning composition and binding the expanded starch granules together and the breaking stress ratio between this shaped snack food and the expanded starch granules within respective predetermined ranges, it is possible to obtain a texture as if the snack food was made from fish roe such as cod roe or herring roe, thereby completing the present invention.

[0007] That is, the gist of the present invention is [1] A fish roe-like molded snack food containing, as a main component, expanded starch granules coated with a seasoning composition, The expanded starch granules are bonded together, The rupture stress of the expanded starch granules is 5 to 40 N / mm 2 and A fish roe-like molded snack food, characterized in that the rupture stress ratio between the expanded starch granules and the molded snack food ([rupture stress of expanded starch granules] / [rupture stress of molded snack food]) is 20 to 400. [2] The fish roe-like molded snack food according to [1], wherein the expanded starch granules are approximately spherical and have an average particle size of 500 to 2000 μm. [3] The fish roe-like molded snack food according to [1] or [2] above, wherein the seasoning composition is coated in an amount of 10 to 70 parts by weight per 100 parts by weight of the expanded starch granules. [4] A method for producing a fish roe-like molded snack food according to any one of [1] to [3] above, coating the surface of the untreated expanded starch granules with a seasoning composition; A step of binding and shaping the expanded starch granules coated with the seasoning composition; A step of drying the product obtained by the binding and molding to prepare a molded snack food; A method for producing a molded fish roe-like snack food comprising the steps of: Regarding. Effect of the Invention

[0008] The fish roe-like molded snack food of the present invention is a food in which expanded starch granules having an appearance similar to fish roe such as cod roe or herring roe are bound together, and when bitten with the teeth, the expanded starch granules break apart in the mouth while maintaining their granular shape, providing a pleasant granular texture similar to that of fish roe such as cod roe or herring roe. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0009] The present invention will now be described in further detail.

[0010] (Fish roe-like molded snack food) The molded fish roe-like snack food of the present invention (hereinafter, the molded snack food of the present invention) contains expanded starch granules coated with a seasoning composition as a main component.

[0011] In the present invention, the main component refers to, for example, a material containing 50% or more by volume of the expanded starch granules.

[0012] In the present invention, the expanded starch granules have a shape and size similar to fish eggs such as cod roe and herring roe.

[0013] In the present invention, the expanded starch granules before being coated with a seasoning composition (untreated expanded starch granules) are produced by forming a starch dough into a granular shape and expanding it. For example, starch such as rice or wheat is mixed with water, steamed until gelatinized, and the resulting dough is rolled and dried, cut or crushed to form granules, which are then roasted and puffed; or grains such as rice or wheat are crushed into granules, which are then roasted and puffed.

[0014] The conditions for the steaming, rolling, drying, etc. are not particularly limited as long as they are capable of making the starch dough into a granular form. The conditions for the cutting, crushing, pulverization, etc. are not particularly limited as long as they can be adjusted to obtain the grains of a predetermined particle size. The roasting conditions may be 100 to 200°C.

[0015] The average particle size of the untreated expanded starch granules is preferably from 500 to 2000 μm, and more preferably from 500 to 1000 μm, from the viewpoint of obtaining a texture similar to that of fish eggs. The average particle size can be confirmed by a sieving method or the like.

[0016] The untreated expanded starch granules may be commercially available products, such as those manufactured by food manufacturers such as Tateyama Co., Ltd., but are not particularly limited thereto.

[0017] The fish roe-like expanded starch granules contained in the molded snack food of the present invention are obtained by coating the untreated expanded starch granules with a seasoning composition. By coating the surfaces of the expanded starch granules with the seasoning composition, the breaking stress of the expanded starch granules can be increased, and in addition, the expanded starch granules can be bonded together to form a mold.

[0018] In the present invention, coating means impregnating the surface of the untreated expanded starch granules with a seasoning composition. The degree of coating is not particularly limited as long as it is sufficient for the expanded starch granules to be bound together and molded.

[0019] The seasoning composition contains carbohydrates, thickeners, and seasonings as main ingredients.

[0020] Carbohydrates include monosaccharides such as glucose, fructose, and galactose, Disaccharides such as sugar (sucrose), maltose, cellobiose, lactose, trehalose, and isomaltulose, Sugar alcohols such as xylitol, erythritol, maltitol, sorbitol, mannitol, and glycerin; Examples of the sugar include polysaccharides such as oligosaccharides, sugar mixtures such as starch syrup, and isomerized sugar. The untreated expanded starch granules are coated with these carbohydrates, thereby improving the texture of the expanded starch granules. The carbohydrate may be used alone or in combination of two or more.

[0021] There are no particular limitations on the carbohydrate composition, but the use of monosaccharides and / or disaccharides is preferred in that it makes it easier to obtain the desired texture by preventing a significant increase in the breaking stress of the formed snack food without excessively increasing the binding strength between the swollen starch granules.

[0022] The thickener may be any food additive thickener, and is not particularly limited. Examples of the thickener include starch, modified starch, gelatin, pullulan, konjac flour, psyllium, guar gum, and xanthan gum. The seasoning composition contains a thickener, which allows the expanded starch granules to bind together and form a shape.

[0023] Examples of seasonings include salt, amino acids, nucleic acids, spices such as chili peppers and garlic, soy sauce, miso, fish sauce, bonito extract, kelp extract, seafood extract, animal extract, and plant extract.

[0024] The amounts of carbohydrates, thickeners, and seasonings in the seasoning composition are not particularly limited, but may be adjusted to be, for example, in the ranges of 10 to 90% by weight of carbohydrates, 0.1 to 40% by weight of thickeners, and 1 to 50% by weight of seasonings, calculated on a solid content basis.

[0025] The seasoning composition may contain other optional ingredients such as fats and oils, flavors, colorants, pH adjusters, leavening agents, sweeteners, vitamins, and minerals. Among these, it is preferable to use extracts containing seafood components such as cod roe extract and mentaiko extract in order to impart flavor. By appropriately selecting these optional ingredients, the range of preferences of the formed snack food can be widened. Note that the optional ingredients may be used in an amount that does not adversely affect the flavor and texture of the formed snack food.

[0026] The expanded starch granules coated with the seasoning composition are preferably substantially spherical with an average particle size of 500 to 2000 μm, more preferably 500 to 1000 μm, in terms of texture. The average particle size can be confirmed by a sieving method or the like.

[0027] In the molded snack food of the present invention, the surface of the expanded starch granules is only required to be coated with the seasoning composition, and the amount of the seasoning composition coated on the expanded starch granules is not particularly limited. For example, the seasoning composition may be coated in an amount of 10 to 70 parts by weight, more preferably 20 to 60 parts by weight, per 100 parts by weight of the expanded starch granules. The weight parts of the expanded starch granules and the seasoning composition are based on dry weight.

[0028] If the amount of the seasoning composition coated exceeds 90 parts by weight, when the resulting expanded starch granules are bound together and molded, they will tend to form a state similar to that of so-called "okoshi" or "iwaokoshi," in which the binding strength between the expanded starch granules is too high, resulting in a high breaking stress of the molded snack food, and thus failing to obtain the desired texture of the present invention.

[0029] The molded snack food of the present invention is obtained by bonding and molding the expanded starch granules. The bound and molded state may be such that a plurality of the expanded starch granules are bound together at their surfaces and the confectionery as a whole is molded into a predetermined shape. There are no particular limitations on the shape or size of the confectionery, and examples include cylindrical, prismatic, plate-like, and rod-like shapes. For example, a cylindrical or disc-shaped shape with a diameter of about 15 to 30 mm is preferable because it gives an appearance similar to cut fish eggs such as real cod roe or herring roe.

[0030] In addition to the expanded starch granules, the molded snack food of the present invention may contain any solid matter such as nuts and seeds such as sesame, cheese, seafood, fish eggs, processed fish eggs (tarako, herring roe, etc.), and fruit, so long as the solid matter does not adversely affect the texture of the molded snack food. The content of the optional solid matter may be within a range in which the volume of the optional solid matter does not exceed the volume of the expanded starch granules.

[0031] The molded snack food of the present invention includes: The rupture stress of the expanded starch granules is 5 to 40 N / mm 2 and The rupture stress ratio between the expanded starch granules and the formed snack food ([rupture stress of expanded starch granules] / [rupture stress of formed snack food]) is characterized by being 20 to 400.

[0032] In the present invention, the breaking stress is the load per unit area when the sample breaks, and is calculated by dividing the maximum load at the time when the sample breaks by the cross-sectional area of ​​the sample. The rupture stress of a formed snack food refers to the rupture stress of the formed snack food itself, and the rupture stress of an expanded starch granule refers to the rupture stress of one expanded starch granule constituting the formed snack food.

[0033] As described above, in the molded snack food of the present invention, the breaking stress of the expanded starch granules and the breaking stress ratio between the expanded starch granules and the molded snack food are adjusted within specific ranges, so that when the molded snack food of the present invention is bitten with the teeth, the expanded starch granules break apart in the mouth while maintaining their granular shape, and the snack food has a pleasant granular texture similar to that of fish roe such as cod roe or herring roe.

[0034] The breaking stress can be measured by the method described in the Examples below.

[0035] The moisture content of the formed snack food of the present invention is preferably 5% by weight or less in order to achieve a desired texture. If the moisture content exceeds 5% by weight, the expanded starch granules are less likely to break apart when the formed snack food is chewed, reducing the granular texture, and even when chewed, the expanded starch product is less likely to have the crispy texture characteristic of snack food.

[0036] (Method of manufacturing molded fish roe-like snacks) The molded snack food of the present invention is 1) coating the surface of untreated expanded starch granules with a seasoning composition; 2) a step of binding and shaping the expanded starch granules coated with the seasoning composition; 3) A step of drying the product obtained by the binding and molding to prepare a molded snack food; It can be manufactured through the following steps.

[0037] In the step 1), the untreated expanded starch granules and the seasoning composition are mixed together so that the seasoning composition spreads over the entire surface of the untreated expanded starch granules.

[0038] The seasoning composition is preferably used in the form of a seasoning liquid containing water, from the viewpoint of efficient coating. The water content of the seasoning liquid is preferably 30 to 80% by weight, from the viewpoint of easily adjusting the texture of the molded snack food to a desired range.

[0039] Examples of coating methods include, but are not limited to, a method of immersing starch granules in a seasoning liquid, a method of coating or spraying the seasoning liquid onto the starch granules, and a method of kneading the seasoning liquid and the starch granules. In the case of immersion, sufficient coating can be achieved by, for example, leaving the solution at rest or stirring at 10 to 60° C. for 1 to 100 minutes.

[0040] In step 2), the expanded starch granules coated with the seasoning composition are bound and molded. The technique for the binding and molding may be any method that can bind expanded starch granules together, and examples of the method include compression molding methods such as a method in which the expanded starch granules coated with the seasoning composition are placed in a molding die and compressed, a method in which the expanded starch granules are extruded into a plate shape and then cut into a mold, or a method in which the expanded starch granules are extruded into a rod shape and then cut into a mold.

[0041] The shape and size of the molded product are not particularly limited, and examples thereof include a cylindrical shape, a prismatic shape, a plate shape, a rod shape, and the like. For example, a cylindrical or disc-shaped shape with a diameter of about 15 to 30 mm is preferable because it gives an appearance similar to cut fish eggs such as real cod roe or herring roe.

[0042] In step 3), the product obtained by the bonding and molding is dried until the moisture content becomes less than 5% by weight. The drying temperature is preferably a high temperature of 50° C. or higher, and more preferably 100° C. or higher, so that the molded snack food tends to have a crispy and pleasant texture.

[0043] The heating and drying conditions are not particularly limited, but for example, the mixture is heated in a hot air oven at 50 to 180° C. for 5 to 30 minutes and dried until the moisture content is 0 to 5% by weight.

[0044] Furthermore, the surface of the molded snack food produced as described above may be seasoned, if necessary.

[0045] Specific examples of the seasoning include fats and oils, salt, flavorings, seasonings, amino acids, spices, animal and plant extracts, acidulants, sugars, starches, sweeteners, etc. These seasonings can broaden the range of preferences of the formed snack food. The seasonings may be used within a range that does not adversely affect the flavor and texture of the formed snack food.

[0046] The molded snack food of the present invention obtained as described above is a food product in which expanded starch granules having an appearance similar to fish roe, such as cod roe or herring roe, are bound together. When bitten with the teeth, the expanded starch granules break apart in the mouth while maintaining their granular shape, providing a pleasant granular texture similar to that of fish roe, such as cod roe or herring roe. Moreover, when the broken expanded starch granules are bitten, they have a crunchy texture specific to snacks, providing a novel texture similar to that of fish roe, such as cod roe or herring roe, made into a snack. EXAMPLES

[0047] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0048] Example 1 A seasoning liquid was prepared to have the composition shown in Table 1. Then, the untreated expanded starch granules and the seasoning liquid were mixed at 25°C for 5 minutes to obtain the composition shown in Table 1 to produce expanded starch granules coated with the seasoning liquid. The expanded starch granules were then compressed and molded into a cylindrical shape to bond the swollen starch granules together, and then heated and dried in an oven at 120°C for 30 minutes to obtain molded fish roe-like snacks coated with the seasoning composition (unit weight: 1.6 g). The resulting molded snack food was approximately cylindrical with a diameter of 22 mm and a height of 7 mm. Furthermore, when the expanded starch granules in the formed snack food were visually inspected, they were found to be approximately spherical and had the same particle size as untreated expanded starch granules.

[0049] (Examples 2 to 5) Except for adjusting the composition as shown in Table 1, the same procedure as in Example 1 was followed to produce molded snack foods.

[0050] <Test Example 1> Physical property evaluation test For each of the confectioneries obtained in Examples 1 to 5 and Comparative Examples 1 to 3, a compression breaking test was carried out under the following conditions using a rheometer (product name: Texture Analyzer TA.XT.plus, manufactured by Stable MicroSystems). The results are shown in Table 1.

[0051] [Compression fracture test conditions] Probe: 25mm diameter cylindrical probe Measurement speed: 1mm / sec Penetration distance: 100% Measurement temperature: 20℃

[0052] <Breaking stress> 1) Breaking stress of molded snack foods The maximum load (F) at the breaking point of the formed snack food is divided by the cross-sectional area (S) of the formed snack food. The first peak that appears after the probe comes into contact with the formed snack food (the maximum peak that appears within a penetration distance of 0 to 2 mm) is regarded as the breaking point. If the formed snack food is cylindrical with a diameter R (mm), S = π x (1 / 2 x R) 2 and the breaking stress is expressed as follows: Breaking stress = F / (π × (1 / 2 × R) 2 ) [N / mm 2 ] The breaking stress of the formed snack food was calculated as the average value of three snack foods. 2) Rupture stress of swollen starch granules One expanded starch granule is taken from the molded snack food and used as a measurement sample, and the maximum load (f) at the breaking point of the expanded starch granule is divided by the cross-sectional area (s) of the expanded starch granule. The maximum peak that appears between 0 and 50% of the penetration distance is taken as the breaking point. When the expanded starch granule is spherical with a diameter r (mm), s = π × (1 / 2 × r) 2 and the breaking stress is expressed as follows: Breaking stress = f / (π × (1 / 2 × r) 2 ) [N / mm 2 ] The breaking stress of the expanded starch granules was calculated as the average value of five granules.

[0053] The results obtained are shown in Table 1. In addition, the swollen starch granules of the molded snack obtained in Comparative Example 3 were firmly integrated with each other like rock crackers, and although attempts were made to measure the breaking stress of the molded snack, the breaking stress exceeded the upper limit of the measurement device (rheometer), making it impossible to measure. In addition, the swollen starch granules did not break apart, making it difficult to measure a single granule.

[0054] [Table 1]

[0055] <Test Example> Sensory Evaluation Test A sensory evaluation was carried out for each of the molded snack foods obtained in Examples 1 to 5 and Comparative Examples 1 to 3. Specifically, a three-member panel made a consensus evaluation based on the following three-level scale. The results are shown in Table 1.

[0056] Texture ○: It has a grainy texture, like eating cod roe. △: No grainy texture.

[0057] As can be seen from the results in Table 1, when the molded snack foods obtained in Examples 1 to 5 were bitten with the teeth, the expanded starch granules broke apart, providing a granular texture similar to that of eating cod roe. Furthermore, when the broken expanded starch granules were bitten, they had a crispy texture characteristic of snack foods, providing a novel texture similar to that of fish roe such as cod roe or herring roe made into a snack.

Claims

1. A fish roe-like molded snack food containing expanded starch granules coated with a seasoning composition as a main component, The expanded starch granules are bonded together, The breaking stress of the expanded starch granules is 5 to 40 N / mm ２ and The fish roe-like molded snack food is characterized in that the breaking stress ratio between the expanded starch granules and the molded snack food ([breaking stress of the expanded starch granules] / [breaking stress of the molded snack food]) is 20 to 400.

2. 2. The fish roe-like molded snack food according to claim 1, wherein the expanded starch granules are approximately spherical and have an average particle size of 500 to 2000 μm.

3. 3. The fish roe-like molded snack food according to claim 1 or 2, wherein 100 parts by weight of the expanded starch granules are coated with the seasoning composition in an amount of 10 to 70 parts by weight.

4. A method for producing the fish roe-like molded snack food according to claim 1, coating the surface of the untreated expanded starch granules with a seasoning composition; A step of binding and shaping the expanded starch granules coated with the seasoning composition; A step of drying the product obtained by the binding and molding to prepare a molded snack food; The method for producing a molded fish roe-like snack food comprising the steps of:

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