JP2014083012A - Coating fat for snack confectionery and snack confectionery - Google Patents
Coating fat for snack confectionery and snack confectionery Download PDFInfo
- Publication number
- JP2014083012A JP2014083012A JP2012235346A JP2012235346A JP2014083012A JP 2014083012 A JP2014083012 A JP 2014083012A JP 2012235346 A JP2012235346 A JP 2012235346A JP 2012235346 A JP2012235346 A JP 2012235346A JP 2014083012 A JP2014083012 A JP 2014083012A
- Authority
- JP
- Japan
- Prior art keywords
- snack
- fatty acid
- snacks
- coating
- snack confectionery
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Confectionery (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Edible Oils And Fats (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
【課題】スナック菓子への浸透性が良好なスナック菓子用コーティング油脂及びスナック菓子を提供する。
【解決手段】本発明のスナック菓子用コーティング油脂は、ジグリセリン脂肪酸エステルを０．１質量％を超え０．５質量％未満含有する。更に、中鎖脂肪酸トリグリセライドを含有することが好ましい。このスナック菓子用コーティング油脂を、スナック菓子に塗布含浸して、スナック菓子とする。
【選択図】なしThe present invention provides a coated confectionery and a snack for snack snacks that have good permeability to snack snacks.
The coating fat for snacks according to the present invention contains diglycerin fatty acid ester in an amount of more than 0.1% by mass and less than 0.5% by mass. Furthermore, it is preferable to contain a medium chain fatty acid triglyceride. This snack confectionery coating fat is applied and impregnated into a snack confectionery to obtain a snack confectionery.
[Selection figure] None
Description
本発明は、スナック菓子への浸透性が良好なスナック菓子用コーティング油脂及びスナック菓子に関する。 The present invention relates to a coating fat / oil for snack snacks and a snack snack having good permeability to snack snacks.
スナック菓子の食感を改善したり、シーズニングの付着性を向上するために、スナック菓子に、コーティング油脂を塗布含浸させることが従来より行われている。 In order to improve the texture of a snack confectionery or improve the adhesion of seasoning, it has been conventionally practiced to apply and impregnate a coating confectionery to a snack confectionery.
例えば、下記特許文献１には、１種又は２種以上の動植物由来油脂と、中鎖脂肪酸トリグリセリドを含有し、油脂の全構成脂肪酸中に炭素数６〜１０の飽和脂肪酸を５〜６０質量％含有し、かつ、炭素数１４〜２２の飽和脂肪酸を１０〜５０質量％含有するスナック菓子用コーティング油脂が開示されている。 For example, Patent Document 1 below contains one or more animal and plant-derived oils and fats and medium-chain fatty acid triglycerides, and 5 to 60% by mass of saturated fatty acids having 6 to 10 carbon atoms in the total constituent fatty acids of the oils and fats. A coating fat for snacks containing 10 to 50% by mass of a saturated fatty acid containing 14 to 22 carbon atoms is disclosed.
しかしながら、成形ポテト菓子や煎餅菓子などのように、スナック菓子の表面組織が緻密で空隙が少ない場合、スナック菓子の内部まで油脂が十分に浸透し難く、スナック菓子の食感がパサついたものになり易かった。また、スナック菓子の内部まで油脂が十分に浸透しないと、シーズニングの付着性が悪くなる傾向にあり、スナック菓子の嗜好性を高めることが困難であった。 However, when the surface texture of the snack confectionery, such as molded potato confectionery or rice cracker confectionery, is dense and has few voids, it is difficult for the fats and oils to penetrate into the snack confectionery easily, and the texture of the snack confectionery tends to be soft. . Moreover, if the fats and oils do not sufficiently penetrate into the inside of the snack confectionery, the adhesion of seasoning tends to deteriorate, and it is difficult to improve the palatability of the snack confectionery.
特許文献１では、段落番号０００３に記載されるように、室温で液状から半固形状であって、酸化安定性に優れ、しかもスナック類の外観及び食感の油っぽさを低減することができるコーティング用油脂を提供することを目的として、特定の脂肪酸組成を有するコーティング用油脂を用いているが、スナック菓子への油脂の浸透性を改善することについて検討されていない。 In Patent Document 1, as described in Paragraph No. 0003, it is liquid to semi-solid at room temperature, has excellent oxidation stability, and can reduce the appearance of snacks and the oily texture. For the purpose of providing a coating fat that can be used, a coating fat having a specific fatty acid composition is used, but it has not been studied to improve the permeability of the fat to a snack.
よって、本発明の目的は、スナック菓子への浸透性が良好なスナック菓子用コーティング油脂及び、食感が良好で、シーズニング等の付着性に優れたスナック菓子を提供することにある。 Accordingly, an object of the present invention is to provide a coating confectionery for snack confectionery that has good permeability to snack confectionery, and a snack confectionery that has a good texture and excellent adhesion such as seasoning.
本発明者らは鋭意研究を重ねた結果、スナック菓子用コーティング油脂に、ジグリセリン脂肪酸エステルを所定量含有させることで、コーティング油脂がスナック菓子に浸透し易くなり、食感が良好で、シーズニング等の付着性に優れたスナック菓子が得られることを見出し、上記課題を解決するに至った。 As a result of intensive research, the present inventors have added a predetermined amount of diglycerin fatty acid ester to the coating confectionery fat for snacks, so that the coating fat can easily penetrate into the snack confectionery, have a good texture, and adhere to seasonings and the like. The present inventors have found that a snack confectionery excellent in properties can be obtained and have solved the above problems.
すなわち、本発明のスナック菓子用コーティング油脂は、ジグリセリン脂肪酸エステルを０．１質量％を超え０．５質量％未満含有することを特徴とする。 That is, the coating fats and oils for snacks according to the present invention contain diglycerin fatty acid ester in an amount of more than 0.1% by mass and less than 0.5% by mass.
本発明のスナック菓子用コーティング油脂は、更に、中鎖脂肪酸トリグリセライドを含有することが好ましく、中鎖脂肪酸トリグリセライドを１０〜９９．９質量％含有することがより好ましい。 It is preferable that the coating fat for snacks of the present invention further contains a medium chain fatty acid triglyceride, and more preferably contains 10 to 99.9% by mass of the medium chain fatty acid triglyceride.
また、本発明のスナック菓子は、上記スナック菓子用コーティング油脂が、塗布含浸されていることを特徴とする。 Moreover, the snack confectionery of the present invention is characterized in that the above-mentioned coating fat for snack confectionery is coated and impregnated.
本発明のスナック菓子用コーティング油脂は、スナック菓子への浸透性が良好で、スナック菓子の表面組織が緻密で空隙が少ないものであっても、内部まで十分に油脂を浸透させることができる。 The coating fats and oils for snack confectionery of the present invention have good permeability to snack confectionery, and even if the surface structure of the snack confectionery is dense and has few voids, the fats and oils can sufficiently penetrate into the inside.
また、本発明のスナック菓子は、内部までコーティング油脂が十分に含浸されているので、油感のある良好な食感を有しており、更には、シーズニング等の付着性に優れる。 Moreover, the snack confectionery of the present invention is sufficiently impregnated with the coating fat to the inside, and thus has a good texture with an oily feeling and is excellent in adhesion such as seasoning.
本発明のスナック菓子用コーティング油脂は、ジグリセリン脂肪酸エステルを含有する。 The coating fats and oils for snacks of this invention contain diglycerin fatty acid ester.
本発明で用いるジグリセリン脂肪酸エステルは、ジグリセリンを主成分として含有するポリグリセリン混合物と脂肪酸とのエステル化合物であって、自己乳化性を有するという特徴がある。なお、本発明において、「自己乳化性」とは、攪拌力、せん断力等の大きな力が加わらない状態でも乳化作用を発揮する性質のことを意味する。 The diglycerin fatty acid ester used in the present invention is an ester compound of a polyglycerin mixture containing diglycerin as a main component and a fatty acid, and is characterized by having self-emulsifying properties. In the present invention, “self-emulsifying” means a property that exhibits an emulsifying action even when a large force such as stirring force or shearing force is not applied.
上記ポリグリセリン混合物の平均重合度は、１．５〜２．４が好ましい。また、ポリグリセリン混合物に含まれるジグリセリンの含有量は、５０質量％以上が好ましく、７０質量％以上がより好ましい。ジグリセリンの含有量を好ましくは５０質量％以上、より好ましくは７０％以上とすることで、ジグリセリン脂肪酸エステルの自己乳化性を高めることができる。 The average degree of polymerization of the polyglycerin mixture is preferably 1.5 to 2.4. Moreover, 50 mass% or more is preferable and, as for content of diglycerol contained in a polyglycerol mixture, 70 mass% or more is more preferable. By making the content of diglycerine preferably 50% by mass or more, more preferably 70% or more, the self-emulsifying property of the diglycerin fatty acid ester can be enhanced.
上記脂肪酸は、食用可能な動植物油脂を起源とする脂肪酸であれば特に制限はない。例えば炭素数１０〜２２の飽和脂肪酸、炭素数８〜２２の不飽和脂肪酸が挙げられる。好ましくは、炭素数１５〜２２の不飽和脂肪酸である。炭素数１５〜２２の不飽和脂肪酸を構成成分とすることで、ジグリセリン脂肪酸エステルの自己乳化性を高めることができる。 The fatty acid is not particularly limited as long as it is derived from edible animal and vegetable oils and fats. Examples thereof include saturated fatty acids having 10 to 22 carbon atoms and unsaturated fatty acids having 8 to 22 carbon atoms. Preferably, it is an unsaturated fatty acid having 15 to 22 carbon atoms. By using an unsaturated fatty acid having 15 to 22 carbon atoms as a constituent component, the self-emulsifying property of the diglycerin fatty acid ester can be enhanced.
本発明のスナック菓子用コーティング油脂において、ジグリセリン脂肪酸エステルは、コーティング油脂中に０．１質量％を超え０．５質量％未満の含有量で含有し、０．１５〜０．４５質量％含有することが好ましく、０．２〜０．３質量％含有することがより好ましい。ジグリセリン脂肪酸エステルの含有量が上記範囲から外れると、後述する実施例に示すように、スナック菓子への浸透性が低下する傾向にある。 In the coating fats and oils for snacks of the present invention, the diglycerin fatty acid ester is contained in the coating fats and oils in a content of more than 0.1% by mass and less than 0.5% by mass, and 0.15 to 0.45% by mass. The content is preferably 0.2 to 0.3% by mass. When the content of the diglycerin fatty acid ester is out of the above range, as shown in the examples described later, the permeability to snack snacks tends to decrease.
本発明のスナック菓子用コーティング油脂は、更に中鎖脂肪酸トリグリセライドを含有することが好ましい。中鎖脂肪酸トリグリセライドを含有させることで、スナック菓子への浸透性を高めることができる。 It is preferable that the coating fats and oils for snacks according to the present invention further contain a medium chain fatty acid triglyceride. By including the medium chain fatty acid triglyceride, it is possible to increase the permeability to snack snacks.
本発明で用いる中鎖脂肪酸トリグリセライドは、グリセリンと、中鎖脂肪酸を主成分として含有する脂肪酸とのトリエステル化合物（トリグリセライド）である。 The medium chain fatty acid triglyceride used in the present invention is a triester compound (triglyceride) of glycerin and a fatty acid containing a medium chain fatty acid as a main component.
ここで、中鎖脂肪酸とは、炭素数５〜１２の脂肪酸を意味し、中でも炭素数６〜１２の直鎖状飽和脂肪酸が好ましく、炭素数８〜１０の直鎖状飽和脂肪酸がより好ましい。 Here, the medium chain fatty acid means a fatty acid having 5 to 12 carbon atoms, among which a linear saturated fatty acid having 6 to 12 carbon atoms is preferable, and a linear saturated fatty acid having 8 to 10 carbon atoms is more preferable.
中鎖脂肪酸トリグリセライドは、脂肪酸組成中、中鎖脂肪酸を１０質量％以上含有することが好ましく、３０質量％以上がより好ましい。脂肪酸組成中の中鎖脂肪酸の割合が１０質量％未満であると、スナック菓子への浸透性が不十分な場合がある。 The medium chain fatty acid triglyceride preferably contains 10% by mass or more of the medium chain fatty acid in the fatty acid composition, and more preferably 30% by mass or more. When the ratio of the medium chain fatty acid in the fatty acid composition is less than 10% by mass, the penetration into the snack confectionery may be insufficient.
本発明のスナック菓子用コーティング油脂が中鎖脂肪酸トリグリセライドを含有する場合、中鎖脂肪酸トリグリセライドは、コーティング油脂中に、１０〜９９．９質量％含有することが好ましく、原料コストを考慮して１０〜５０質量％含有することがより好ましい。中鎖脂肪酸トリグリセライドの含有量が１０質量％未満であると、効果が不十分である。 When the coating fat for snack snacks of the present invention contains a medium-chain fatty acid triglyceride, the medium-chain fatty acid triglyceride is preferably contained in the coating fat in an amount of 10 to 99.9% by mass, considering the raw material cost. It is more preferable to contain by mass. When the content of the medium chain fatty acid triglyceride is less than 10% by mass, the effect is insufficient.
本発明のスナック菓子用コーティング油脂は、パーム油、ヤシ油、パーム核油、パームオレイン、パームステアリン、大豆油、菜種油、コーン油、ヒマワリ油、紅花油、落花生油、ゴマ油、米油、綿実油、牛脂、ラード、魚油、乳脂及びこれらの分別油、硬化油、エステル交換油等の他の食用油脂（以下、他の食用油脂という）を含有してもよい。他の食用油脂としては、ヤシ油やパーム核油等のラウリン系の油脂が好ましく用いられる。中鎖脂肪酸トリグリセライドの他に、上記の他の油脂、特に好ましくはラウリン系の油脂を含有させることにより、スナック菓子への浸透性を向上させる効果がもたらされると共に、高価な中鎖脂肪酸トリグリセライドの含有量を低減させて、原料コストを低減することができる。 The coating fats and oils for snacks of the present invention are palm oil, palm oil, palm kernel oil, palm olein, palm stearin, soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, peanut oil, sesame oil, rice oil, cottonseed oil, beef tallow , Lard, fish oil, milk fat and other edible oils and fats (hereinafter referred to as other edible oils and fats) such as fractionated oils, hardened oils and transesterified oils. As other edible fats and oils, lauric fats and oils such as coconut oil and palm kernel oil are preferably used. In addition to the above-mentioned other fats and oils, particularly preferably lauric fats and oils, in addition to the medium chain fatty acid triglycerides, the effect of improving the penetration into snack snacks is brought about, and the content of expensive medium chain fatty acid triglycerides The raw material cost can be reduced.
本発明のスナック菓子用コーティング油脂が他の食用油脂を含有する場合、他の食用油脂は、コーティング油脂中に２０〜８０質量％含有することが好ましく、３０〜５０質量％含有することがより好ましい。８０質量％を超えると、低温時にスナック菓子の表面が白色化し、食感が固くなる場合がある。 When the coating fats and oils for snacks of this invention contain other edible fats and oils, it is preferable to contain 20 to 80 mass% of other edible fats and oils, and it is more preferable to contain 30 to 50 mass%. If it exceeds 80% by mass, the surface of the snack may be whitened at a low temperature, and the texture may be hardened.
本発明のスナック菓子用コーティング油脂は、酸化防止剤、色素、香料、香味油等の他の原料を含有してもよい。 The coating fats and oils for snacks of the present invention may contain other raw materials such as antioxidants, pigments, fragrances and flavor oils.
次に、本発明のスナック菓子について説明する。 Next, the snack confectionery of the present invention will be described.
本発明のスナック菓子は、上記スナック菓子用コーティング油脂が、塗布含浸されてなるものである。 The snack confectionery of the present invention is formed by coating and impregnating the above coating oil for snack confectionery.
本発明において、スナック菓子とは、穀類、芋類、豆類及びそれらの加工物を主原料として含有するスナック菓子原料組成物を成形したスナック菓子生地を、焼成、膨化、フライから選ばれる処理を行って得られるものである。 In the present invention, the snack confectionery is obtained by performing a process selected from baking, expansion and frying on a snack confectionery dough formed from a snack confectionery raw material composition containing cereals, rice cakes, beans and processed products thereof as main raw materials. Is.
穀類及びそれらの加工物としては、例えば米、小麦、トウモロコシ等の穀類や、それらの穀類から製造される殻粉、澱粉等が挙げられる。芋類及びそれらの加工物としては、例えばジャガイモ、サツマイモ、馬鈴薯、甘藷等の芋類や、それらの芋類から製造される乾燥粉末、澱粉等が挙げられる。豆類としては、例えばエンドウ豆、大豆、緑豆等の豆類や、それらの豆類から製造される乾燥粉末、澱粉等が挙げられる。なお、上記澱粉としては、例えばコーンスターチ、馬鈴薯澱粉、タピオカ澱粉、米澱粉、小麦澱粉や、これらに、エステル化処理、エーテル化処理、架橋処理、酸処理、湿熱処理、α化などの化学的又は物理的な処理を施した化工澱粉が用いられる。 Examples of cereals and processed products thereof include cereals such as rice, wheat and corn, and husks and starches produced from these cereals. Examples of moss and processed products thereof include potatoes, sweet potatoes, potatoes, sweet potatoes, and the like, and dry powders and starches produced from these moss. Examples of the beans include beans such as peas, soybeans, and mung beans, and dry powders and starches produced from these beans. In addition, as the starch, for example, corn starch, potato starch, tapioca starch, rice starch, wheat starch, and chemical or A modified starch that has been physically treated is used.
スナック菓子の具体例としては、上記主原料を含むドウを圧延成形、押出成形、スライス成形等の手段で成形し、焼成して得られるものや、高温高圧下で押出して膨化させたものや、焼成して得られるものが挙げられる。具体的には、スティック状の成形スナック菓子、チップ状の成形スナック菓子、フレーク状の成形スナック菓子、パフ状のスナック菓子、煎餅、おかき、あられ等の米菓、クッキー、ビスケット、クラッカー、プレッツェル等のビスケット類等が挙げられる。 Specific examples of snack confectionery include those obtained by forming and baking dough containing the above main ingredients by means of rolling, extrusion, slicing, etc., extruding and expanding at high temperature and pressure, baking Can be obtained. Specifically, stick-shaped molded snacks, chip-shaped molded snacks, flake-shaped molded snacks, puff-shaped snacks, rice crackers such as rice crackers, rice crackers, hail, biscuits such as cookies, biscuits, crackers, pretzel, etc. Is mentioned.
本発明のスナック菓子用コーティング油脂は、スナック菓子への浸透性が良好であるので、成形スナック菓子や煎餅類などのように、スナック菓子の表面組織が緻密で空隙が少ないものに対し、特に顕著な効果が得られる。 Since the coating fats and oils for snacks of the present invention have good permeability to snacks, a particularly remarkable effect is obtained for those having a fine surface texture and few voids, such as molded snacks and rice crackers. It is done.
スナック菓子へのスナック菓子用コーティング油脂の塗布含浸方法は特に限定はない。スプレー塗布、ディップ塗布、浸漬等が挙げられる。 There is no particular limitation on the method of applying and impregnating the snack confectionery coating fat into the snack confectionery. Examples include spray coating, dip coating, and dipping.
本発明のスナック菓子は、表面に、調味料、甘味料、酸味料から選ばれる１種以上を含有するシーズニングが付着されていることが好ましい。 In the snack confectionery of the present invention, it is preferable that a seasoning containing at least one selected from seasonings, sweeteners, and acidulants is attached to the surface.
調味料としては、塩、醤油、みりん、酵母エキス、アミノ酸、ビーフエキスパウダー、チキンエキスパウダー、ポークエキスパウダー、野菜エキスパウダー、ビーフパウダー、チキンパウダー、ポークパウダー、野菜パウダー、胡椒、唐辛子、わさび、ゴマ、香味油等が挙げられる。 Seasonings include salt, soy sauce, mirin, yeast extract, amino acids, beef extract powder, chicken extract powder, pork extract powder, vegetable extract powder, beef powder, chicken powder, pork powder, vegetable powder, pepper, pepper, wasabi, sesame And flavor oils.
甘味料としては、砂糖、水飴、ブドウ糖、果糖、オリゴ糖、糖アルコール、高甘味度甘味料等が挙げられる。 Examples of the sweetener include sugar, starch syrup, glucose, fructose, oligosaccharide, sugar alcohol, and a high-intensity sweetener.
酸味料としては、酢酸、クエン酸、リンゴ酸、酒石酸、アスコルビン酸、レモン果汁等が挙げられる。 Examples of the sour agent include acetic acid, citric acid, malic acid, tartaric acid, ascorbic acid, lemon juice and the like.
本発明のスナック菓子は、内部までコーティング油脂が十分に含浸されており、油感のある良好な食感を有している。更には、シーズニング等の付着性に優れ、嗜好性をより高めることができる。 The snack confectionery of the present invention is sufficiently impregnated with coating oils and fats inside, and has a good texture with an oily feeling. Furthermore, the adhesiveness such as seasoning is excellent, and the palatability can be further enhanced.
以下、本発明の効果について具体例を用いて説明する。 Hereinafter, the effects of the present invention will be described using specific examples.
＜試験例１＞
エンドウ豆を主原料とするパフ状の豆スナックを、スナック菓子として用いた。
６０℃に調温した表１に示す組成のコーティング油脂を、スナック菓子の４０ｇに、表面がべたつくまで噴霧し、噴霧したコーティング油脂の重量を測定した。結果を表１に示す。
<Test Example 1>
A puff-shaped bean snack made mainly from peas was used as a snack.
The coating fats and oils having the composition shown in Table 1 adjusted to 60 ° C. were sprayed onto 40 g of the snack confectionery until the surface was sticky, and the weight of the sprayed fats and oils was measured. The results are shown in Table 1.
表１に示すように、中鎖脂肪酸トリグリセライドと、ジグリセリン脂肪酸エステルとを併用したことにより、スナック菓子へのコーティング油脂のしみ込み量が増加し、油感のある良好な食感で、シーズニングの付着性の良いスナック菓子とすることができた。 As shown in Table 1, by using a medium chain fatty acid triglyceride and a diglycerin fatty acid ester in combination, the amount of the coating oil and fat soaked into the snack confectionery increased, with a good texture with an oily feeling and adhesion of seasoning It was possible to make a good snack snack.
＜試験例２＞
ポテトを主原料とするスティック状の成形ポテトを、スナック菓子として用いた。
６０℃に調温した表１に示す組成のコーティング油脂を、スナック菓子の６０ｇに、表面がべたつくまで噴霧し、噴霧したコーティング油脂の重量を測定した。結果を表２に示す。
<Test Example 2>
A stick-shaped molded potato mainly composed of potato was used as a snack.
The coating fat / oil having the composition shown in Table 1 adjusted to 60 ° C. was sprayed on 60 g of the snack confectionery until the surface was sticky, and the weight of the sprayed fat / oil was measured. The results are shown in Table 2.
試験例２で用いたスナック菓子は、表面の組織が緻密で空隙が少なく、油脂のしみ込みの悪いものであったが、表２に示すように、中鎖脂肪酸トリグリセライドと、ジグリセリン脂肪酸エステルとを併用したことにより、スナック菓子へのコーティング油脂のしみ込み量が増加し、油感のある良好な食感で、シーズニングの付着性の良いスナック菓子とすることができた。 The snack confectionery used in Test Example 2 had a dense surface structure with few voids and poor penetration of fats and oils. As shown in Table 2, medium-chain fatty acid triglycerides and diglycerin fatty acid esters were used. By using together, the penetration amount of the coating fats and oils to snack confectionery increased, and it was able to be set as the snack confectionery with the good texture with oily feeling and the adhesiveness of seasoning.
＜試験例３＞
市販のビスケット（油分１０％）を、スナック菓子として用いた。
６０℃に調温した表３〜５に示す組成のコーティング油脂１５ｇをシャーレに入れ、１／２のサイズにカットしたビスケットからなるスナック菓子（１個当たりの質量２．８〜３．０ｇ）を、シャーレ上に立てて、コーティング油脂に１分間浸漬させた。
浸漬後、シャーレからスナック菓子を取出し、下式（Ａ）により、スナック菓子の吸油量を測定した。
<Test Example 3>
Commercial biscuits (oil content 10%) were used as snacks.
A snack confectionery (mass 2.8-3.0 g per piece) consisting of biscuits cut into ½ size was placed in a petri dish with 15 g of coating fats and oils of the composition shown in Tables 3-5 adjusted to 60 ° C., It stood on the petri dish and was immersed in coating oil and fat for 1 minute.
After soaking, the snack was removed from the petri dish, and the oil absorption of the snack was measured by the following formula (A).
吸油量＝浸漬後のスナック菓子の重量（ｇ）−浸漬前のスナック菓子の重量（ｇ） ・・・（Ａ） Oil absorption = weight of snack confectionery after immersion (g) −weight of snack confectionery before immersion (g) (A)
また、浸漬後のスナック菓子の表面状態について、油のベタつきが無いものを○とし、ややベタつきのあるものを△とし、表面に油が付着しており、ベタつくものを×として評価した。 Moreover, about the surface state of the snack confectionery after immersion, the thing with no stickiness of oil was set as (circle), the thing with some stickiness was set as (triangle | delta), and the oil has adhered to the surface, and evaluated the sticky thing as x.
結果を表３〜５にまとめて記す。 The results are summarized in Tables 3 to 5.
表３〜５に示すように、コーティング油脂にジグリセリン脂肪酸エステルを０．１質量％を超え０．５質量％未満含有させることで、スナック菓子の表面のベタつきを抑えつつ、吸油量を増加させることができた。 As shown in Tables 3 to 5, increasing the oil absorption while suppressing the stickiness of the surface of the snack confectionery by containing the diglycerin fatty acid ester in the coating fat and oil more than 0.1% by weight and less than 0.5% by weight. I was able to.
また、表５に示すように、中鎖脂肪酸トリグリセライドと、ジグリセリン脂肪酸エステルとを併用することで、スナック菓子の表面のベタつきを抑えつつ、吸油量をより増加させることができた。 Moreover, as shown in Table 5, by using the medium chain fatty acid triglyceride and the diglycerin fatty acid ester in combination, it was possible to further increase the oil absorption while suppressing the stickiness of the surface of the snack.
Claims (4)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012235346A JP6108760B2 (en) | 2012-10-25 | 2012-10-25 | Coating fats and snacks for snacks and snacks |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2012235346A JP6108760B2 (en) | 2012-10-25 | 2012-10-25 | Coating fats and snacks for snacks and snacks |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2014083012A true JP2014083012A (en) | 2014-05-12 |
| JP6108760B2 JP6108760B2 (en) | 2017-04-05 |
Family
ID=50786699
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2012235346A Expired - Fee Related JP6108760B2 (en) | 2012-10-25 | 2012-10-25 | Coating fats and snacks for snacks and snacks |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP6108760B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015126702A (en) * | 2013-12-27 | 2015-07-09 | 三菱商事フードテック株式会社 | Soft sugar-coated food having a good texture and soft sugar-coated porous material, and method for producing the same |
| JP2016146756A (en) * | 2015-02-10 | 2016-08-18 | 不二製油株式会社 | Method for producing fried confectionery-like food |
| JP2022104625A (en) * | 2020-12-28 | 2022-07-08 | 株式会社Zero Plus | Confectionery and its manufacturing method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002047500A (en) * | 2000-05-24 | 2002-02-12 | Honen Corp | Fat and oil composition for coating and food product using the same |
| JP2005192563A (en) * | 2003-12-10 | 2005-07-21 | Fuji Oil Co Ltd | Manufacturing method for bakery products |
| JP2005328739A (en) * | 2004-05-19 | 2005-12-02 | Fuji Oil Co Ltd | Baked confectionery products |
| JP2006166725A (en) * | 2004-12-13 | 2006-06-29 | Fuji Oil Co Ltd | Oil composition for baked confectionery products and baked confectionery products |
| JP2006271305A (en) * | 2005-03-30 | 2006-10-12 | Fuji Oil Co Ltd | Oil and fat composition for baked confectionery products and method for producing baked confectionery products |
-
2012
- 2012-10-25 JP JP2012235346A patent/JP6108760B2/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002047500A (en) * | 2000-05-24 | 2002-02-12 | Honen Corp | Fat and oil composition for coating and food product using the same |
| JP2005192563A (en) * | 2003-12-10 | 2005-07-21 | Fuji Oil Co Ltd | Manufacturing method for bakery products |
| JP2005328739A (en) * | 2004-05-19 | 2005-12-02 | Fuji Oil Co Ltd | Baked confectionery products |
| JP2006166725A (en) * | 2004-12-13 | 2006-06-29 | Fuji Oil Co Ltd | Oil composition for baked confectionery products and baked confectionery products |
| JP2006271305A (en) * | 2005-03-30 | 2006-10-12 | Fuji Oil Co Ltd | Oil and fat composition for baked confectionery products and method for producing baked confectionery products |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2015126702A (en) * | 2013-12-27 | 2015-07-09 | 三菱商事フードテック株式会社 | Soft sugar-coated food having a good texture and soft sugar-coated porous material, and method for producing the same |
| JP2016146756A (en) * | 2015-02-10 | 2016-08-18 | 不二製油株式会社 | Method for producing fried confectionery-like food |
| JP2022104625A (en) * | 2020-12-28 | 2022-07-08 | 株式会社Zero Plus | Confectionery and its manufacturing method |
| JP7112789B2 (en) | 2020-12-28 | 2022-08-04 | 株式会社Zero Plus | Confectionery and its manufacturing method |
Also Published As
| Publication number | Publication date |
|---|---|
| JP6108760B2 (en) | 2017-04-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1190141C (en) | Fried food and shortening | |
| TWI636734B (en) | Fry cooking oil and fat composition, method for producing the same, and method for reducing amount of oil remaining in cooking object after fry cooking | |
| AU2012298025A1 (en) | Oxidized partially hydrogenated oil | |
| JP6108760B2 (en) | Coating fats and snacks for snacks and snacks | |
| JP6075731B2 (en) | Baked goods | |
| US20160135475A1 (en) | Oil and/or fat composition for cooking, method for producing the same, and method for reducing oil and/or fat content remaining in cooked material after cooking | |
| JP2017042108A (en) | Manufacturing method of frozen food for oil-frying | |
| JP3970513B2 (en) | Crisps | |
| US20160120200A1 (en) | Fat and/or oil composition for heat cooking and method for manufacturing the fat and/or oil composition for heat cooking | |
| CA2330966C (en) | Fried food and shortening | |
| JPH10127230A (en) | Fried confectionery | |
| JP6002504B2 (en) | Oil composition | |
| JP2000093075A (en) | Frozen porous wheat flour product for microwave oven | |
| JP5229079B2 (en) | Emulsifiers for baked confectionery products and compositions for baked confectionery products | |
| JP6525564B2 (en) | Fat composition for cooking, method for producing the fat composition for cooking and method for reducing oil remaining in the object to be cooked after cooking | |
| JP7261017B2 (en) | fat composition | |
| JP5823684B2 (en) | Cooking oils and fats | |
| JP2005185210A (en) | Oil and fat composition for modifying egg roll wrapper and method for producing food using the composition | |
| JP2015006130A (en) | Acidic oil-in-water type emulsified oil and fat composition | |
| JP7121467B2 (en) | Richness-imparting agent for fat-containing foods | |
| JP2023044853A (en) | Oil-and-fat composition for frying or coating, method for cooking potato chips and potato chips | |
| JP4682849B2 (en) | Process for producing baked flour products | |
| JP3728204B2 (en) | Crisps | |
| JP7580984B2 (en) | Method for improving crispness of fried foods | |
| JP5875252B2 (en) | Tempura batter mix |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20151009 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20160824 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20160830 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20161031 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20170228 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20170307 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 6108760 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| LAPS | Cancellation because of no payment of annual fees |