CA1205671A - Production process of puffed snacks using seeds - Google Patents
Production process of puffed snacks using seedsInfo
- Publication number
- CA1205671A CA1205671A CA000436761A CA436761A CA1205671A CA 1205671 A CA1205671 A CA 1205671A CA 000436761 A CA000436761 A CA 000436761A CA 436761 A CA436761 A CA 436761A CA 1205671 A CA1205671 A CA 1205671A
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- Canada
- Prior art keywords
- seeds
- mixture
- parts
- water content
- pellets
- Prior art date
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Abstract
Abstract of the Disclosure A process for the production of puffed snacks using seeds. A farinaceous raw material which contains at least 50 wt.% of sweet potatoes, cassava, sweet potato starch and/or tapioca starch is gelatinized, followed by formation of pellets having a water content in the range of 5 - 20 wt.%. The pellets are then mixed with the seeds at a weight ratio of 25-75 : 75-25 to obtain a mixture. The water content of the mixture is adjusted to 13-22 wt.%. The mixture is then heated and pressurized.
It is thereafter extruded into the atmosphere to puff the same.
It is thereafter extruded into the atmosphere to puff the same.
Description
~2~?5~i71 3~CXGROUND OF THE INVENTION
Field o- the Invention:
This invention relates to a process for producing puffed snacks using seeds.
Description of the Prior Art:
Conventional puf~ed snacks have been produced by, for example, puffing machine, namely, by adding water to a farinaceous raw material such as corn, wheat flour or potatoes, pressurizing and heating the result ~ng mixture and then extruding the thus-pressurized hot mix.ure into the a.mosphere.
The ,hus-produced puffed snacks have porous textures and they give light feeling to the eating.
Since they have plain and, in many instances, poor taste and lavor, it is general to season them with some sea-soning materials such as spices, cheese, etc.
.~lthough seeds have their inherent taste and flavor, they cannot be converted into puffed porous textures but are formed into hard textures containing pores only to limited extents even when, similar to the conventional farinaceous raw materials, they are added with water, pressurizd and heated and then extruded into the atmosphere. Thus, the thus-processed seeds are still difficult to eat. Furthermore, it was unable to extrude :
. ,. ,~. ,. ~, 7 .~` ' , ~ . .~ ,.:.
lZ~S6~
seeds ir they contained lots or ~at, because the fat was separa~ed from the seeds. T~here fat-rich seeds were used after defatting them, they permitted their extrusion but they were not converted to puffed porous textures. They were converted only to hard textures containing a few pores. Accordingly, the thus-extruded seeds were s-till difficult to eat. It was still unable to obtain puffed porous textures even seeds were sub-jected to extrusion processing after cooking them with ste~m.
Despite of the very attractivé taste and flavor of seeds, there have not been developed any pu~f,~ed snacks using seeds.
SU~M~RY OF THE -~V~T-~ON
The present inventors have however found tha. even such seeds, which are difricult to puff as mentioned above, ~ay be rendered to have porous tex-tures and may be able to give light feeling to the eating provided that seeds having low fat contents or defatted seeds are chosen and subjected together with a speciEic Earinaceous raw material to puffing process-ing.
In one aspect of this invention, there is thus provided a process for producing puffed snacks using seeds, which process comprises the following consecutive steps:
.~.. ...
~2~S~l (i) gelatinizing a farinaceous raw material, whlch contains at least 50 wt.~ of one or more selected from the group consisting of sweet potato, cassava, sweet potato starch and tapioca starch and then forming the thus-gelatinized raw material into pellets havin~ a water content in the range of S - 20 wt.~;
(ii) mixing 25 - 75 parts by weight of the thus-obtained pellets and 75 - 25 parts by weight of the seeds which, either inherently or through a fats-reducing process, contains less than 7 ~ of fats by weight to make the total amount of the resulting mixture be lOO parts by weight; and (iii) adjusting the water content of the mixture obtained in the step (ii) to 13 - 22 wt.~, pressurizing and heating the resulting mixture and then extruding the thus-pressurized and heated mixture into the atmosphere to puff the mixture.
Thus thus-obtained pufred snacks have the characteristic taste and flavor of the seeds and they are able to give light feeling to the eating which could not b~ obtained by any other method.
The above and other objects, features and advantages of the present invention will become apparent from the following description.
~2~S~7~
D~TA~LED DESCRIPTION OF THE INVENTION
AND PREFERED E~ODIME~TS
The invention will hereinafter be described in further detail.
It has already been found that, even if the same farinaceous raw material as that used in conventional puffed snacks such as corn, wheat, oats, cornmeal, potato granules, rice flour, wheat flour, oatmeal, corn starch or potato starch is chosen, the farinaceous raw material is mixed as is or after gelatinizing it in advance with a variety of defatted or undefatted seeds, the water content of the resulting mixture is adjusted, and the thus-conditioned mixture is heated and pressurized and then extruded into the at~osphere, the resultant product will not be puffed at all or to any sufficient extents and will noi be able to give light feeling to the eating.
~ iowever, it has also been found that a well-puffed product capable of giving light feeling to the eating can be obtained by mixing sweet potatoes, cassava, sweet potato starch and/or tapioca starch as a farinaceous raw material or part of the farinaceous raw material with seeds which have a low fat content or have been defatted and then processed in ~he same manner as mentioned above. A product c~apable of assuring very light feeling to the eating is obtained, especiall~ when ~Z~S~
such a farinaceous raw material is used after its gelatinization. If seeds having a high fat content should be used, their puffing does not occur to any significant extents and the resultant product is unable to ~ive light feeling to the eating.
Exemplary farinaceous raw materials useful in the practice of this invention embrace food raw materials consistin~ principally of such starches as cereals, e.g., corn, maize, wheat, barley, naked barley, rye, oats, rice, etc., rhizomes including potatoes, sweet potatoes, cassava and the like, and starches such as corn starch, potato starch, sago starch and the like.
Such farinaceous raw materials must individually contain sweet potatoes, cassava, sweet potato starch and~or tapioca starch in an amount of at least 50 wt.~. Sweet potatoes, cassava/ sweet potato starch and tapioca starch may be used either singly or in a desired combi-nation so long as its content or their total content accounts for at least 50 wt.% of each farinaceous raw material. It is not always necessary to use starch or ~lour other than these sweet potatoes, cassava, sweet pota-to starch and/or tapioca starch. It is desirous to increase the proportion of sweet potatoes and the like in such a farinaceous raw material, because use of sweet pota-toes and the like in a small total proportion does : - :
~2~S~7~
not facilitate the puffing of the farinaceous raw material and provides hard textures only.
The term "seeds" embraces edible beans and peas such as brcad beans, cowpeas, ~idney beans, peas t~hich may also be called "garden peas"), lima beans, mung beansl kuromame beans, adzuki beans, soybeans, green peas, winter peas, yellow peas, etc; nuts such as peanuts, almond, e.g., sweet almond, hazel nuts and the like; and oil- or fat-abundant edible seeds such as sunf1ower seeds and sesame seeds and the li~e. Among these seeds, those containing lots of oil or fat tent to impair the puffing processing. Accordingly, it is desirous to defat such seeds so that their fat contents are lowered to less than 7 wt.%. These seeds may be used either singly or in any desired comb.nation. When using them in co~bination, no specific limitation is vested on the proportions of individual seeds.
In order to practice this invention, it is first of all necessary io gelatinize the rarinaceous raw material, to dry the thus-gelatini7ed farinaceous raw material to adjust its water content and then to form it into pellets.
As mentioned above, the farinaceous raw material usable in the present invention should contain sweet potatoes, cassava, sweet potato starch and/or ~LZa5671 tapioca starch in an amount of at least 50 wt.%.~
Since a lower proportion of such a specific starch source will impair the puffing processing and will thus result in a hard texture, the content of sweet potatoes, cassava, sweet potato starch and/or tapioca starch should be 50 wt.% or higher.
The gelatinization of the farinaceous raw material may be carried out by neating the farinaceous raw material in a manner ~nown Per se in the art, for example, by steam-cooking or steam-kneading it.
The thus-gelatlnized raw material is then dried to adjust its water content to below 20~ or preferably below 15~, because an excessively nigh water content enhances viscosity of the raw Tmaterial and tends to cause large ball.s thereof to be forme~ when the raw material is mixed with .he seeds. The lower limit of the water content in the thus-gelatinized raw material should be kept over 5% or desirably 8~, since any excess drying may lead to such a danger that, when the farinaceous raw material is pressurized and heated, it would not be sufficiently softened and some hard pieces would be caused to remain in the resulting puffed product.
It is desirous to obtain the thus-dried farinaceous raw material in the form of granular pellets so that its subsequent mixing work with the seeds may be facilitated and in a uniformly mixed state. For this iL2~56~L
g purpose, the thus-gelatinized farinaceous raw material is granulated eicher before or after its drying.
While the seeds may be used as they are, it is feasible to crush the seeds to make their grain sizes substantially equal to that of the pellets if necessary.
~ ext, the pellets and seeds are mixed together and, if necessary, water, steam or the like is added to the resultant mixture so as to adjust its water content. After pressurizing and heating the mixture, the mixture c~ the farinaceous raw material and the seeds is extruded into the atmosphere so as to puff the same.
~ ere, it is difficult to obtain any sufficiently-puffed product which gives lighc feeling to the eating if the conient of the pellets should be too low in the mixture. On .he other hand, the taste and flavoe of the seeds cannot be draw out to any sufficient extents if the content of the pellets should be too high in the mixture. Thus, it is important to use 25 - 75 parts by weight of pellets and 75 - 25 parts by weight of defatted or low-rat seeds, both per 100 parts by ~eight of the ~ixture.
The water content of the mixture should be 13-22 wt.~ or preferably 14 - 20 wt.%, because an excessively high waier content ma~es it difficult to pressurize the mixture by means of an extruder or the like whereas an ~2~S~
excesslvely low water content results in poor fluidity when the mixture is pressurized and heated.
To pressurize and heat the mixture, a known extruder such as puffing machine including a collet machine may be used. A puffed product may be obtained with desired shapes by choosing the die of the extruder suitably.
The thus-obtained puffed product has the characterisiic taste and flavor of the used seeds and enjoys rich taste while assuring light feeling to the eating.
The tas,e of the thus-puifed product can be enhanced further if the mixture of the farinaceous raw material and seeds or the puffed product is seasoned with a seasoning material such as common salt, soy sauce, dry vegetables, cheese, seasoning powder, oil, chocolate and/or the liXe.
The present invention will next be described by the following exa~ples, in which all designations of "part" or "parts" mean part or parts by weight.
E~ample 1:
Eighty parts of sweet potato flour and 20 parts of corn were kneaded while steaming the same so that they were ~elatinized. The resulting mixture was formed into pellets by means of an extruder. The pellets were then dried to a water content of 12 wt.~.
~2~S~
Fifty parts of the thus-prepared pellets and 50 parts of lima beans were mixed, followed by~an addition of water to adjust the water content of the resultant mixture to 17 wt.~. It was heated and pressurized in a high-pressure extruder equipped with a heatin~ jacket and then extruded through a die, which was provided at the tip of the extruder, into the atmosphere, thereby obtaining a puffed product.
The resultant puffed product had a porous texture and had taste and flavor typical to lima beans.
It gave light feeling to the eating.
The puffed product ~as further added with common salt, a chemical seasoning and oil and mixed therewith so as to season the sa~e. Very delicious puffed snacks were obtained.
Example 2:
Steamed sweet potatoes were passed through a strainer, dried to a wa~er content of 17 wt.~, and then formed into pellets.
Thirty parts of the above pellets and 70 parts of mung beans were mixed, followed by an addition to adjust the water content of the resultant mixture to 13 wt.%. The mix-ture was then pressurized and heated in a collet-type extruder and then extruded through the die so as to cause the mixture to puff. After spraying oil over the thus-puffed product, common salt was added 5Çi`7~
to and mixed with the puffed product so as to season the puffed product. Puffed snacks were thus obtained.
These puffed snacks nad the taste and flavor of mung beans and gave light feeling to the eating.
Example 3:
Mixed were 35 parts or dry sweet potatoes, 10 parts of sweet potato starch, 10 parts of tapioca starch, 30 parts of corn and 15 parts of wheat flour.
After steam-coo~ing the resultant ~ixture to gelatinize the same, pellets having a water content of 10 wt.
were pre~ared.
Thirty-eight parts of the thus-prepared pellets, 62 parts of peas which had been dried, crushed to the size substantially equal to that of the above pellets in advance, and 0.5 part oI co~mon salt were mixed and fed to an extruder by means of a screw feeder while adding water to adjust its water content to 15 wt.~. It was then heated and pressurized in the extruder and thereafter extruded into the atmosphere to puff the same.
The thus-puffed product was cut intc a suitable size. A spice dispersed in oil was thereafter sprinkled over the thus-cut pieces, there~y obtaining puffed snacks.
The thus-obtained puffed snacks had the characteristic taste and flavor of peas. The snacks ~5~;t71 were so tasty Lhat no comparable snacks had ever been available. I gave light feeling to the eatin~.
Example 4:
Seventy-five parts of sweet potato flour and 20 parts of corn were steam-kneaded and thus gelatinized.
The resultant mixture was dried to form pellets having a water content of 12~5 wt.%.
Sixty parts of the thus-obtained pellets and 40 parts of defatted soybèans (prepared at the inventors' plant; fat content: 3 wt.%) were mixed and then added with water to adjust its water content to 18 wt.~. It was then pressu~ized and heated in a high-pressure extruder and ,h2reafter extruded through the die, pro-vided at the t~p of the high-pressure extruder, into the atmosphere, .hereby obtaining puffed snacks.
The pufLed snacks had a porous exture and gave lignt feeling to the eating. They nad taste and flavor charac eristic to soybeans.
Common salt, chemical seasoning, oil and spices were added to and mixed with the puffed snac~s. The thus-seasoned puffed snacks were very delicious.
Example 5:
.~fter passing steamed sweet potatoes through a strainer, it was dried until a water content of L7 wt.%.
It was thereaf.er crushed to~form pellets.
12~;6~
--lg--Thirty-five parts of the pellets and 64 parts of defatted peanuts (fat content: 2.4 wt.~) were mixed, followed by an addition of water to adjust the water content of the resultant ~ixture to 14 wt.%.
It was then heated and pressurized in a collet~type puffing machine and then extruded through its die so as to cause the mixture to puff. Subsequent to spray-ing oil over the thus-puffed mixture, common salt was added to season the same, there~y obtaining puffed snacks.
The puffed snac~s had the taste and fla~or of peanuts and was ~ery delicious. They gave light feeling to the eating.
~xample 6:
30iled sweet potatoes were peeled, mashed, and then passed through a strainer. Eighty parts of the thus-strained sweet potatoes and 20 parts of sweet potato starch were mixed and then heated to gelatinize the starch. Thereafter, the resul'ant mixture was extruded through a screen to prepare pellets. They were then dried until a water content of 14.5 wt.%.
.~dded to 70 parts of the thus-prepared pellets were 25 parts of defatted sunflower seeds (fa-t content:
1,2 wt.%) and 5 parts of defatted sesame seeds (fat content: 2.8 ~7t.%). They were mixed and then added with water to adjust i-ts water co,n~tent to 15.5 wt.~. It was .
_~5_ ~Z~S67~
then charged in a puffing machine, pressurized and heated, and then extruded through its die, thereby obtaining a puffed snacks.
After spraying a seasoning oil over the puffed snacks, common salts were sprinkled. The resultant puffed snacks had unique taste and flavor which had not been available to date.
Having now fully described the invention, it will be apparent to one of ordinary skill in the art that many changes and modifications can be made thereto without departing from the spirit or scope of the invention as set forth herein.
It is noted that the names of the various raw materials used in the present specification are chiefly based on "Standard Tables of Food Composition in Japan, the ~th edition".
: .
Field o- the Invention:
This invention relates to a process for producing puffed snacks using seeds.
Description of the Prior Art:
Conventional puf~ed snacks have been produced by, for example, puffing machine, namely, by adding water to a farinaceous raw material such as corn, wheat flour or potatoes, pressurizing and heating the result ~ng mixture and then extruding the thus-pressurized hot mix.ure into the a.mosphere.
The ,hus-produced puffed snacks have porous textures and they give light feeling to the eating.
Since they have plain and, in many instances, poor taste and lavor, it is general to season them with some sea-soning materials such as spices, cheese, etc.
.~lthough seeds have their inherent taste and flavor, they cannot be converted into puffed porous textures but are formed into hard textures containing pores only to limited extents even when, similar to the conventional farinaceous raw materials, they are added with water, pressurizd and heated and then extruded into the atmosphere. Thus, the thus-processed seeds are still difficult to eat. Furthermore, it was unable to extrude :
. ,. ,~. ,. ~, 7 .~` ' , ~ . .~ ,.:.
lZ~S6~
seeds ir they contained lots or ~at, because the fat was separa~ed from the seeds. T~here fat-rich seeds were used after defatting them, they permitted their extrusion but they were not converted to puffed porous textures. They were converted only to hard textures containing a few pores. Accordingly, the thus-extruded seeds were s-till difficult to eat. It was still unable to obtain puffed porous textures even seeds were sub-jected to extrusion processing after cooking them with ste~m.
Despite of the very attractivé taste and flavor of seeds, there have not been developed any pu~f,~ed snacks using seeds.
SU~M~RY OF THE -~V~T-~ON
The present inventors have however found tha. even such seeds, which are difricult to puff as mentioned above, ~ay be rendered to have porous tex-tures and may be able to give light feeling to the eating provided that seeds having low fat contents or defatted seeds are chosen and subjected together with a speciEic Earinaceous raw material to puffing process-ing.
In one aspect of this invention, there is thus provided a process for producing puffed snacks using seeds, which process comprises the following consecutive steps:
.~.. ...
~2~S~l (i) gelatinizing a farinaceous raw material, whlch contains at least 50 wt.~ of one or more selected from the group consisting of sweet potato, cassava, sweet potato starch and tapioca starch and then forming the thus-gelatinized raw material into pellets havin~ a water content in the range of S - 20 wt.~;
(ii) mixing 25 - 75 parts by weight of the thus-obtained pellets and 75 - 25 parts by weight of the seeds which, either inherently or through a fats-reducing process, contains less than 7 ~ of fats by weight to make the total amount of the resulting mixture be lOO parts by weight; and (iii) adjusting the water content of the mixture obtained in the step (ii) to 13 - 22 wt.~, pressurizing and heating the resulting mixture and then extruding the thus-pressurized and heated mixture into the atmosphere to puff the mixture.
Thus thus-obtained pufred snacks have the characteristic taste and flavor of the seeds and they are able to give light feeling to the eating which could not b~ obtained by any other method.
The above and other objects, features and advantages of the present invention will become apparent from the following description.
~2~S~7~
D~TA~LED DESCRIPTION OF THE INVENTION
AND PREFERED E~ODIME~TS
The invention will hereinafter be described in further detail.
It has already been found that, even if the same farinaceous raw material as that used in conventional puffed snacks such as corn, wheat, oats, cornmeal, potato granules, rice flour, wheat flour, oatmeal, corn starch or potato starch is chosen, the farinaceous raw material is mixed as is or after gelatinizing it in advance with a variety of defatted or undefatted seeds, the water content of the resulting mixture is adjusted, and the thus-conditioned mixture is heated and pressurized and then extruded into the at~osphere, the resultant product will not be puffed at all or to any sufficient extents and will noi be able to give light feeling to the eating.
~ iowever, it has also been found that a well-puffed product capable of giving light feeling to the eating can be obtained by mixing sweet potatoes, cassava, sweet potato starch and/or tapioca starch as a farinaceous raw material or part of the farinaceous raw material with seeds which have a low fat content or have been defatted and then processed in ~he same manner as mentioned above. A product c~apable of assuring very light feeling to the eating is obtained, especiall~ when ~Z~S~
such a farinaceous raw material is used after its gelatinization. If seeds having a high fat content should be used, their puffing does not occur to any significant extents and the resultant product is unable to ~ive light feeling to the eating.
Exemplary farinaceous raw materials useful in the practice of this invention embrace food raw materials consistin~ principally of such starches as cereals, e.g., corn, maize, wheat, barley, naked barley, rye, oats, rice, etc., rhizomes including potatoes, sweet potatoes, cassava and the like, and starches such as corn starch, potato starch, sago starch and the like.
Such farinaceous raw materials must individually contain sweet potatoes, cassava, sweet potato starch and~or tapioca starch in an amount of at least 50 wt.~. Sweet potatoes, cassava/ sweet potato starch and tapioca starch may be used either singly or in a desired combi-nation so long as its content or their total content accounts for at least 50 wt.% of each farinaceous raw material. It is not always necessary to use starch or ~lour other than these sweet potatoes, cassava, sweet pota-to starch and/or tapioca starch. It is desirous to increase the proportion of sweet potatoes and the like in such a farinaceous raw material, because use of sweet pota-toes and the like in a small total proportion does : - :
~2~S~7~
not facilitate the puffing of the farinaceous raw material and provides hard textures only.
The term "seeds" embraces edible beans and peas such as brcad beans, cowpeas, ~idney beans, peas t~hich may also be called "garden peas"), lima beans, mung beansl kuromame beans, adzuki beans, soybeans, green peas, winter peas, yellow peas, etc; nuts such as peanuts, almond, e.g., sweet almond, hazel nuts and the like; and oil- or fat-abundant edible seeds such as sunf1ower seeds and sesame seeds and the li~e. Among these seeds, those containing lots of oil or fat tent to impair the puffing processing. Accordingly, it is desirous to defat such seeds so that their fat contents are lowered to less than 7 wt.%. These seeds may be used either singly or in any desired comb.nation. When using them in co~bination, no specific limitation is vested on the proportions of individual seeds.
In order to practice this invention, it is first of all necessary io gelatinize the rarinaceous raw material, to dry the thus-gelatini7ed farinaceous raw material to adjust its water content and then to form it into pellets.
As mentioned above, the farinaceous raw material usable in the present invention should contain sweet potatoes, cassava, sweet potato starch and/or ~LZa5671 tapioca starch in an amount of at least 50 wt.%.~
Since a lower proportion of such a specific starch source will impair the puffing processing and will thus result in a hard texture, the content of sweet potatoes, cassava, sweet potato starch and/or tapioca starch should be 50 wt.% or higher.
The gelatinization of the farinaceous raw material may be carried out by neating the farinaceous raw material in a manner ~nown Per se in the art, for example, by steam-cooking or steam-kneading it.
The thus-gelatlnized raw material is then dried to adjust its water content to below 20~ or preferably below 15~, because an excessively nigh water content enhances viscosity of the raw Tmaterial and tends to cause large ball.s thereof to be forme~ when the raw material is mixed with .he seeds. The lower limit of the water content in the thus-gelatinized raw material should be kept over 5% or desirably 8~, since any excess drying may lead to such a danger that, when the farinaceous raw material is pressurized and heated, it would not be sufficiently softened and some hard pieces would be caused to remain in the resulting puffed product.
It is desirous to obtain the thus-dried farinaceous raw material in the form of granular pellets so that its subsequent mixing work with the seeds may be facilitated and in a uniformly mixed state. For this iL2~56~L
g purpose, the thus-gelatinized farinaceous raw material is granulated eicher before or after its drying.
While the seeds may be used as they are, it is feasible to crush the seeds to make their grain sizes substantially equal to that of the pellets if necessary.
~ ext, the pellets and seeds are mixed together and, if necessary, water, steam or the like is added to the resultant mixture so as to adjust its water content. After pressurizing and heating the mixture, the mixture c~ the farinaceous raw material and the seeds is extruded into the atmosphere so as to puff the same.
~ ere, it is difficult to obtain any sufficiently-puffed product which gives lighc feeling to the eating if the conient of the pellets should be too low in the mixture. On .he other hand, the taste and flavoe of the seeds cannot be draw out to any sufficient extents if the content of the pellets should be too high in the mixture. Thus, it is important to use 25 - 75 parts by weight of pellets and 75 - 25 parts by weight of defatted or low-rat seeds, both per 100 parts by ~eight of the ~ixture.
The water content of the mixture should be 13-22 wt.~ or preferably 14 - 20 wt.%, because an excessively high waier content ma~es it difficult to pressurize the mixture by means of an extruder or the like whereas an ~2~S~
excesslvely low water content results in poor fluidity when the mixture is pressurized and heated.
To pressurize and heat the mixture, a known extruder such as puffing machine including a collet machine may be used. A puffed product may be obtained with desired shapes by choosing the die of the extruder suitably.
The thus-obtained puffed product has the characterisiic taste and flavor of the used seeds and enjoys rich taste while assuring light feeling to the eating.
The tas,e of the thus-puifed product can be enhanced further if the mixture of the farinaceous raw material and seeds or the puffed product is seasoned with a seasoning material such as common salt, soy sauce, dry vegetables, cheese, seasoning powder, oil, chocolate and/or the liXe.
The present invention will next be described by the following exa~ples, in which all designations of "part" or "parts" mean part or parts by weight.
E~ample 1:
Eighty parts of sweet potato flour and 20 parts of corn were kneaded while steaming the same so that they were ~elatinized. The resulting mixture was formed into pellets by means of an extruder. The pellets were then dried to a water content of 12 wt.~.
~2~S~
Fifty parts of the thus-prepared pellets and 50 parts of lima beans were mixed, followed by~an addition of water to adjust the water content of the resultant mixture to 17 wt.~. It was heated and pressurized in a high-pressure extruder equipped with a heatin~ jacket and then extruded through a die, which was provided at the tip of the extruder, into the atmosphere, thereby obtaining a puffed product.
The resultant puffed product had a porous texture and had taste and flavor typical to lima beans.
It gave light feeling to the eating.
The puffed product ~as further added with common salt, a chemical seasoning and oil and mixed therewith so as to season the sa~e. Very delicious puffed snacks were obtained.
Example 2:
Steamed sweet potatoes were passed through a strainer, dried to a wa~er content of 17 wt.~, and then formed into pellets.
Thirty parts of the above pellets and 70 parts of mung beans were mixed, followed by an addition to adjust the water content of the resultant mixture to 13 wt.%. The mix-ture was then pressurized and heated in a collet-type extruder and then extruded through the die so as to cause the mixture to puff. After spraying oil over the thus-puffed product, common salt was added 5Çi`7~
to and mixed with the puffed product so as to season the puffed product. Puffed snacks were thus obtained.
These puffed snacks nad the taste and flavor of mung beans and gave light feeling to the eating.
Example 3:
Mixed were 35 parts or dry sweet potatoes, 10 parts of sweet potato starch, 10 parts of tapioca starch, 30 parts of corn and 15 parts of wheat flour.
After steam-coo~ing the resultant ~ixture to gelatinize the same, pellets having a water content of 10 wt.
were pre~ared.
Thirty-eight parts of the thus-prepared pellets, 62 parts of peas which had been dried, crushed to the size substantially equal to that of the above pellets in advance, and 0.5 part oI co~mon salt were mixed and fed to an extruder by means of a screw feeder while adding water to adjust its water content to 15 wt.~. It was then heated and pressurized in the extruder and thereafter extruded into the atmosphere to puff the same.
The thus-puffed product was cut intc a suitable size. A spice dispersed in oil was thereafter sprinkled over the thus-cut pieces, there~y obtaining puffed snacks.
The thus-obtained puffed snacks had the characteristic taste and flavor of peas. The snacks ~5~;t71 were so tasty Lhat no comparable snacks had ever been available. I gave light feeling to the eatin~.
Example 4:
Seventy-five parts of sweet potato flour and 20 parts of corn were steam-kneaded and thus gelatinized.
The resultant mixture was dried to form pellets having a water content of 12~5 wt.%.
Sixty parts of the thus-obtained pellets and 40 parts of defatted soybèans (prepared at the inventors' plant; fat content: 3 wt.%) were mixed and then added with water to adjust its water content to 18 wt.~. It was then pressu~ized and heated in a high-pressure extruder and ,h2reafter extruded through the die, pro-vided at the t~p of the high-pressure extruder, into the atmosphere, .hereby obtaining puffed snacks.
The pufLed snacks had a porous exture and gave lignt feeling to the eating. They nad taste and flavor charac eristic to soybeans.
Common salt, chemical seasoning, oil and spices were added to and mixed with the puffed snac~s. The thus-seasoned puffed snacks were very delicious.
Example 5:
.~fter passing steamed sweet potatoes through a strainer, it was dried until a water content of L7 wt.%.
It was thereaf.er crushed to~form pellets.
12~;6~
--lg--Thirty-five parts of the pellets and 64 parts of defatted peanuts (fat content: 2.4 wt.~) were mixed, followed by an addition of water to adjust the water content of the resultant ~ixture to 14 wt.%.
It was then heated and pressurized in a collet~type puffing machine and then extruded through its die so as to cause the mixture to puff. Subsequent to spray-ing oil over the thus-puffed mixture, common salt was added to season the same, there~y obtaining puffed snacks.
The puffed snac~s had the taste and fla~or of peanuts and was ~ery delicious. They gave light feeling to the eating.
~xample 6:
30iled sweet potatoes were peeled, mashed, and then passed through a strainer. Eighty parts of the thus-strained sweet potatoes and 20 parts of sweet potato starch were mixed and then heated to gelatinize the starch. Thereafter, the resul'ant mixture was extruded through a screen to prepare pellets. They were then dried until a water content of 14.5 wt.%.
.~dded to 70 parts of the thus-prepared pellets were 25 parts of defatted sunflower seeds (fa-t content:
1,2 wt.%) and 5 parts of defatted sesame seeds (fat content: 2.8 ~7t.%). They were mixed and then added with water to adjust i-ts water co,n~tent to 15.5 wt.~. It was .
_~5_ ~Z~S67~
then charged in a puffing machine, pressurized and heated, and then extruded through its die, thereby obtaining a puffed snacks.
After spraying a seasoning oil over the puffed snacks, common salts were sprinkled. The resultant puffed snacks had unique taste and flavor which had not been available to date.
Having now fully described the invention, it will be apparent to one of ordinary skill in the art that many changes and modifications can be made thereto without departing from the spirit or scope of the invention as set forth herein.
It is noted that the names of the various raw materials used in the present specification are chiefly based on "Standard Tables of Food Composition in Japan, the ~th edition".
: .
Claims (7)
PROPERTY OR PRIVILEGE IS CLAIMED ARE DEFINED AS FOLLOWS:
1. A process for producing puffed snacks using seeds, which process comprises the following consecutive steps:
(i) gelatinizing a farinaceous raw material, which contains at least 50 wt.% of one or more selected from the group consisting of sweet potato, cassava, sweet potato starch and tapioca starch and then forming the thus-gelatinized raw material into pellets having a water content in the range of 5 - 20 wt.%;
(ii) mixing 25 - 75 parts by weight of the thus-obtained pellets and 75 - 25 parts by weight of the seeds inherently containing fats of less than 7 wt.%
to make the total amount of the resulting mixture be 100 parts by weight; and (iii) adjusting the water content of the mixture obtained in the step (ii) to 13 - 22 wt.%, pressurizing and heating the resulting mixture and then extruding the thus-pressurized and heated mixture into the atmosphere to puff the mixture.
(i) gelatinizing a farinaceous raw material, which contains at least 50 wt.% of one or more selected from the group consisting of sweet potato, cassava, sweet potato starch and tapioca starch and then forming the thus-gelatinized raw material into pellets having a water content in the range of 5 - 20 wt.%;
(ii) mixing 25 - 75 parts by weight of the thus-obtained pellets and 75 - 25 parts by weight of the seeds inherently containing fats of less than 7 wt.%
to make the total amount of the resulting mixture be 100 parts by weight; and (iii) adjusting the water content of the mixture obtained in the step (ii) to 13 - 22 wt.%, pressurizing and heating the resulting mixture and then extruding the thus-pressurized and heated mixture into the atmosphere to puff the mixture.
2. A process for producing puffed snacks using seeds, which process comprises the following consecutive steps:
(i) gelatinizing a farinaceous raw material, which contains at least 50 wt.% of one or more selected from the group consisting of sweet potato, cassava, sweet potato starch and tapioca starch and then forming the thus-gelatinized raw material into pellets having a water content in the range of 5 - 20 wt.%;
(ii) mixing 25 - 75 parts by weight of the thus-obtained pellets and 75 - 25 parts by weight of the seeds which have been deffated to reduce their fat contents to less than 7 wt.% to make the total amount of the resulting mixture be 100 parts by weight; and (iii) adjusting the water content of the mixture obtained in the step (ii) to 13 - 22 wt.%, pressurizing and heating the resulting mixture and then extruding the thus-pressurized and heated mixture into the atmosphere to puff the mixture.
(i) gelatinizing a farinaceous raw material, which contains at least 50 wt.% of one or more selected from the group consisting of sweet potato, cassava, sweet potato starch and tapioca starch and then forming the thus-gelatinized raw material into pellets having a water content in the range of 5 - 20 wt.%;
(ii) mixing 25 - 75 parts by weight of the thus-obtained pellets and 75 - 25 parts by weight of the seeds which have been deffated to reduce their fat contents to less than 7 wt.% to make the total amount of the resulting mixture be 100 parts by weight; and (iii) adjusting the water content of the mixture obtained in the step (ii) to 13 - 22 wt.%, pressurizing and heating the resulting mixture and then extruding the thus-pressurized and heated mixture into the atmosphere to puff the mixture.
3. A process according to Claim 1 or 2, wherein a farinaceous raw material is one or more selected from the group consisting of corn, maize, wheat, barley, naked barley, rye, oats, rice, sweet potates, potatoes, cassava, sweet potato starch, tapioca starch, corn starch, potato starch and sago starch.
4. A process according to Claim 1 or 2, wherein the water content of the pellets in the step (i) is in the range of 8 - 15 wt.%.
5. A process according to Claim 1 or 2, wherein in the step (iii) the water content of the mixture obtained in the step (ii) is adjusted to 14 - 20 wt.%.
6. A process according to Claim 1, wherein the seeds are one or more selected from the group consisting of broad beans, cowpeas, kidney beans, peas, green peas, winter peas, yellow peas, lima beans, mung beans, kuromame beans, and adzuki beans.
7. A process according to Claim 2, wherein the seeds are one or more selected from the group consisting of soybeans, peanuts, sweet almond, hazel nuts, sunflower seeds and sesame seeds.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP57161331A JPS5951746A (en) | 1982-09-16 | 1982-09-16 | Preparation of expanded snack from bean |
| JP161,331/1982 | 1982-09-16 | ||
| JP58102351A JPS59227246A (en) | 1983-06-08 | 1983-06-08 | Preparation of expanded snack using seed |
| JP102,351/1983 | 1983-06-08 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1205671A true CA1205671A (en) | 1986-06-10 |
Family
ID=26443057
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA000436761A Expired CA1205671A (en) | 1982-09-16 | 1983-09-15 | Production process of puffed snacks using seeds |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1205671A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0481513A2 (en) * | 1990-10-19 | 1992-04-22 | House Food Industrial Co., Ltd. | Method for preparing a Snack |
-
1983
- 1983-09-15 CA CA000436761A patent/CA1205671A/en not_active Expired
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0481513A2 (en) * | 1990-10-19 | 1992-04-22 | House Food Industrial Co., Ltd. | Method for preparing a Snack |
| EP0481513A3 (en) * | 1990-10-19 | 1993-03-24 | House Food Industrial Co., Ltd. | Method for preparing a snack |
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