CN1030638C - 膨化食品材料的制作工艺 - Google Patents
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Abstract
本发明提供一种膨化食品材料，它膨化容易均匀而无需专用设备，并且味佳、气香而质优。它由预糊化谷物、0.2～11(重量)%乙醇、0.25～16(重量)%脂肪和/或油脂，以及所要求的其它添加剂组成，上述食品材料的水分在5～45(重量)%之间。该食品材料用作早餐食品或小吃以及用于制作米糕。
Description
本发明涉及膨化食品材料的制作工艺，通过加热可以很容易膨化用上述方法制成的食品材料，特别是通过微波炉加热，能够得到诸如米糕一类的膨化食品。
诸如膨化米糕或爆玉米花一类的膨化食品被广泛出售。通常，食品膨化必需使用专用压力型设备，因此，很难在家中膨化食品。然而，由于食品以膨化前的状态出售可降低运输费用，而正好在进食前膨化食品，可以赋于膨化食品较佳的味道、气味和质地，因此为了得到易于在家中膨化的食品材料，已经进行了许多研究。例如，日本专利预审公报(公开)No.12264/1975公开了一种用微波炉烹煮制作食品材料的工艺，该工艺包括揉和与轧制预糊化谷物；将谷物脱水使其水分在13～28(重量)％之间；使所得固体材料同5～30(重量)％的肥肉或油脂混合，就此而论、公报也公开了这样得到的食品材料用微波炉加热很容易生产糕点。然而，这样得到的食品材料有缺点，即用微波炉加热时，用该食品材料制作的糕饼彼此粘连，膨化度也不均匀。
日本专利预审公报(公开)No.136859/1976还公开了一种制作膨化食品材料的工艺，该工艺包括干燥一种米粉糕(日本年糕)，直到其中水份在20～30(重量)％之间；在微波炉内加热以前向其中加水，使干米粉糕的表面水分较其内层水分增加5～15(重量)％。然而，这种方法既不能防止米粉糕彼此粘连，又不能使米粉糕均匀、高度膨化。
在这种情况下，本发明进行了各种研究，并发现能容易均匀膨化成最终膨化食品的食品材料，该膨化食品味佳、气香、质优，使用预糊化谷物作谷粒原料；使预糊化谷物同一定比例的乙醇和肥肉或油脂混合；并将食品的全部水分控制在一定比例中能够得到上述食品材料。
因此，本发明的首要目的是，提供一种能容易均匀膨化而无需专用设备的食品材料。
本发明的另一个目的是，提供一种用于生产味佳、气香和质优膨化食品的膨化食品材料，并当它们被加热膨化时，不会发生膨化食品块彼此粘连的现象。
本发明的第三个目的是，提供一种使用微波炉能容易膨化的食品材料。
从以下说明中将会弄明白本发明的这些和其它目的。
按照本发明提供一种膨化食品材料，它由预糊化谷物、0.2～11(重量)％乙醇和0.25～16(重量)％脂肪和/或油脂组成，上述食品材料的水分在5～45(重量)％之间，
最佳实施例说明
在本发明中所使用的预糊化谷物是膨化食品材料的主要成分。预糊化谷物的各种样品包括诸如糯米、非粘性大米和大麦一类的谷粒；诸如糯米粉、非粘性大米粉、小麦粉、大麦粉和玉米粉一类的谷粒粉；以及诸如玉米淀粉和土豆淀粉一类的淀粉所制作的预糊化原料。在这些原料中，就米糕而言，最好使用诸如预糊化米粉或预糊化淀粉一类的原料，因为使用这种原料能生产出优质产品。可用众所周知的方法进行谷物的预糊化处理，例如通过烹煮或蒸煮谷物使其中的淀粉糊化，但不必使谷物中全部淀粉糊化。在这方面，未预糊化淀粉(也就是生淀粉和生谷物粉可同预糊化谷物一起使用，未预糊化原料的使用量最好不超过原料的40(重量)％。在预糊化处理期间，可将盐、糖、调味剂等加进谷物中。
可以使用天然形状的上述预糊化谷物，例如谷粒状，但也可以用众所周知的方法模制得到的适当形状的预糊化谷物。例如，可使用按照以下工艺生产的适当大小(1～15mm/边)的米粉糕(日本年糕)。将糯米浸泡在水中，蒸煮预糊化，此后将其切成适当大小的米粉糕。另一种方法是，将水加进米粉或淀粉中，然后揉和、蒸煮预糊化、模制成大块糕、搁置冷却、此后将其切成适当大小的米粉糕。此外，可用螺旋进料器模制成适当大小的米粉糕。在这种情况下，例如，在螺旋进料器中使米粉、淀粉和水的混合物预糊化(加压、蒸煮和混合)，然后用挤压机将其模制成所希望的形状。最理想的是，使谷物预糊化，并如上所述使用挤压机模制谷物，因为通过控制所加入的水量，可以省去模制后的干燥处理过程，从而可减少制备预糊化谷物工序。可以使用诸如长条、方丁和球形一类各种形状的预糊化谷物，但最好是采用方丁或球形类似的形状，因为这种形状的预糊化谷物块较扁平形状不易彼此粘连，就模制谷物块的大小而论，最好采用较小的尺寸，例如，不超过15mm/边，以便能实现均匀膨化和高膨化度，结果是可得到优质预糊化谷物。
在本发明中所使用的预糊化谷物最好含有8.5～45(重量)％的水分，更可取的是含有10～28(重量)％的水分，以便膨化食品材料的全部水分将在所希望的比例范围内，也以便将确保预糊化谷物均匀膨化。这是因为，当使用水分低于8.5(重量)％的预糊化谷物时，预糊化谷物的膨化度降低，得到的产品变硬。另一方面，当使用水分高于45(重量)％的预糊化谷物时，随着在微波炉内加热，预糊化谷物块彼此粘连，膨化度也降低。此外，最理想的是预糊化谷物量为膨化食品材料的33.02～94.55(重量)％。
在本发明中必需使用乙醇，以便增加预糊化谷物的膨化度、防止预糊化谷物彼此粘连和防止烧焦，以及增加耐贮藏性(防止发霉和味道降解)。在这种情况下，既可以使用乙醇也可以使用诸如日本米酒(日本清酒)、白兰地或葡萄酒一类的含有乙醇的液体。在膨化食品材料中含有的乙醇含量最好为0.2～11(重量)％，更可取的是0.35～10.3(重量)％。当乙醇含量低于0.2(重量)％时，防止预糊化谷物粘连和烧焦的作用小，其膨化度也不够，当含乙醇量超过11％时加热膨化时产生乙醇气味膨化度也降低。当在本发明中使用含有酒精的液体时，也最好使用含水分低的预糊化谷物，因为液体中的水分会被预糊化谷物吸收。
在本发明中能使用的肥肉或油脂的各种样品包括诸如棕榈油、米糠油、豆油、玉米油和生菜油一类的植物油；诸如酥油、白脱油和肥肉粉一类的加工油；以及诸如猪油和牛羊油一类的动物肥肉。在这些肥肉和油脂中，最好使用熔点接近室温(10～25℃)的肥肉或油脂，因为这可以使产品外形美观，易于使产品装进封装容器便于加热，也容易从容器内取出产品。在本发明中使用肥肉或油脂，以便在加热膨化和贮存期间防止预糊化谷粒彼此粘连。也以便提高膨化度和防止烧焦。因此，将0.25～16(重量)％、最好是0.28～15.43(重量)％的肥肉或油脂加进膨化食品材料中。这是因为，当脂肪和油脂量小于0.25(重量)％时，不能获得上述效果。另一方面，当肥肉和/或油脂量大于16(重量)％时，预糊化谷物可能吸收这么多的肥肉和/或油脂，以致其味道过于油腻，并且膨化度降低。
在本发明的膨化食品材料中，以上述成分为基体，按照所希望的味道和产品形状，可以添加诸如乳化剂、多种维生素、动物和植物浸出液、氨基酸、矿物营养素、香料、着色剂一类的许多种其它成分。在这些添加剂中，最好添加乳化剂，特别是添加HLB不低于9的糖酯，其添加量为食品材料总量的0.4～2(重量)％，因为能够防止模制预糊化谷物彼此粘连，由于乳化剂、肥肉和油脂的相互作用也可以增加膨化度。
按照任何方法都可以制作本发明的膨化食品材料，但最好按照以下方法进行制作：将预糊化谷粒或预糊化谷物模制成适当大小、使乙醇浸透在所得到的食品材料中，然后在食品材料表面上涂抹肥肉和油脂。
此外，将本发明膨化食品材料的水分控制在5～45(重量)％，最好控制在6.7～42(重量)％。采用这种工艺以确保膨化容易并防止预糊化谷物彼此粘连。因此，如上所述，最好使用含水量为13～45(重量)％的预糊化谷物，考虑到其它添加剂的水分，最好将水分控制在上述数量。
本发明的膨化食品材料可和其它相关食料一起装入容器内出售，或者将调味料和膨化食品材料分开装在容器内出售。最后装在耐热材料制成的容器内出售，以便开盖后在微波炉内加热能膨化食品材料。也可用众所周知的不使用微波炉的加热处理膨化食品材料。
现在与对照实例一起参考以下非限制性实例，将更具体地说明本发明。
实例1
用切刀将常规方法(糯米-淘洗-在水中浸泡-除水-蒸煮和揉和-模制)制作的50份(重量)米粉糕〔日本年糕；水分43(重量)％〕切成2×8×8mm的方块，在75℃的空气流中干燥上述方块，直到它们水分降到22.9(重量)％。然后将1.5份(重量)乙醇加进所得到的米粉糕内，使乙醇浸透在米粉糕中，此后加入2.5份(重量)棕榈油、1份(重量)盐、1份(重量)酱油和1份(重量)糖，并彼此混合。将成品装进聚乙烯袋中加以封装，从而得到了本发明的产品〔水分：20.7(重量)％〕。
下一步，从袋中取出产品放入耐热容器内，此后在微波炉(500W：90sec)内加热。结果得到了彼此完全不粘连的优质安全膨化糕饼(样品C)。
按照上述相同的工艺，通过改变米粉糕的水分和乙醇、肥肉和油脂量制作膨化饼。结果，得到了样品产品Nos.A、B和D～K。在表1中概述了上述各种产品的加工条件和特点。在此表中，按照在微波炉内加热膨化了的糕饼的体积除以膨化糕饼原料体积所得的值来表示膨化度。(表1见文后)
实例2
除了采用4mm方丁形状的米粉糕以外，按照实例1所述相同方法干燥米粉糕。然后加入1.5份(重量)乙醇并使其浸透在米粉糕中，此后加入2.5份(重量)棕榈油、2.2份(重量)白糖和0.5份(重量)盐，并且彼此混合。结果得到了本发明的膨化食品材料(水分17.5％)。
按照实例1中所述相同方法，膨化上述食品材料，得到一种优质甜味型米糕饼。
实例3
将78％小麦粉、18.5％土豆淀粉和3.5％调味剂作为原料。将水加进这些原料中，然后在空气中进行蒸煮、揉和、轧制和干燥，此后将成品材料切成30×11×1mm的块。再次在80℃的热空气中干燥已切材料，借此预糊化(水分12.5％)上述食品材料。将2份(重量)乙醇加进50份(重量)预糊化谷物中，并使乙醇浸透在预糊化谷物中。然后加入2份(重量)棕榈油，同时进行混合。结果，得到了本发明的膨化食品材料(水分：11.5％)。
将成品食品材料放在微波炉(500W)内加热100sec，从而得到彼此不粘连，不烧焦，并膨化到约是原体积9.3倍的优质产品。当品尝这种食品时，发现它味道佳美、质地优良。
实例4
采用82％玉米粉、2％调味剂和16％土豆淀粉作为原料。在第一步中，将水和调味剂加进玉米粉中，然后使混合物在加压下进行蒸煮和揉和。此后将土豆淀粉加入其中，其将所得到的生面团模制成18×12×2mm的块状品。在第二步中，用热空气干燥该块状品获得预糊化谷物(水分：9％)。将2.5份(重量)乙醇加进50份(重量)预糊化谷物中，并使乙醇浸透在预糊化谷物中。然后将2.5份(重量)棕榈油加入其中进行混合。结果，得到了膨化食品材料(水分：8.2％)。
按照实例3中相同方法加热成品食品材料，从而得到食品块彼此不粘连，不烧焦，并膨化到约是原料体积5.6倍的优质产品。当品尝这种食品时，发现它味道佳美、质地优良。
如上所述，按照本发明工艺能够得到膨化食品材料，它膨化容易均匀而无需专用设备，它味佳、气香、质优。此外，可以提供一种由彼此不粘连的模制预糊化谷物块组成的食品，当加热膨化时它不易烧焦，并显示出长期的耐贮藏性。因此，仅仅在微波炉内加热1～2分钟就能获得美味膨化食品。同时，可以品尝家制食品风味。
因为本发明膨化食品材料具有上述特点，它是理想的早餐食品或小吃，并能够广泛地用于制作诸如日本年糕片一类的米糕。此外，由于微波炉普及，以该食品材料在微波炉内加热被膨化为前提，它作为一种装在封装容器内的快熟食品(一种容易迅速制作的食品)是有用的。
表1
| 样品Nos. | 条件 | 特点 | ||||||
| 膨化食品材料的水分(％) | 米粉糕的水分(％) | 肥肉和油脂量〔份数(按重量)〕 | 乙醇量〔份数(按重量)〕 | 膨化度(倍) | 粘连程度 | 烧焦和着色 | 质地 | |
| A*BCDE*F*GH*I*JK* | 4.011.220.729.346.822.621.318.110.319.617.5 | 4.412.622.931.949.923.523.523.521.621.621.6 | 2.5″″″″02.510.02.5″″ | 1.5″″″″″″″01.56.5 | 1.23961.5585.36.9105.7 | 不粘连″″″大量粘连″不粘连稍粘连大量粘连不粘连稍粘连 | 大量烧焦轻微烧焦着色均匀″″大量烧焦，着色不均匀着色均匀着色均匀大量烧焦着色均匀″ | 硬稍硬松脆″质地差稍硬松脆稍硬″松脆稍硬 |
*对照实例
Claims (6)
1.一种制作膨化食品的工艺，该食品材料包括预糊化谷物，0.2-11(重量)％乙醇和0.25-16(重量)％脂肪和/或油脂，其水分在5-45(重量)％之间，该工艺包括将乙醇浸透在预糊化谷物中并用脂肪和/或油脂覆盖成品谷物。
2.按照权利要求1制作膨化食品材料的工艺，其特征在于，预糊化谷物是一种选自大米粒、大米粒、大麦粒、大麦粉、小麦粉、玉米淀粉和土豆淀粉的谷物。
3.按照权利要求1制作膨化食品材料的工艺，其特征在于，预糊化谷物量在33.02～94.55(重量)％范围内。
4.按照权利要求1制作膨化食品材料的工艺，其特征在于，预糊化谷物含有8.5～45(重量)％水分。
5.按照权利要求1制作膨化食品材料的工艺，其特征在于，将预糊化谷物模制成适当大小。
6.按照权利要求1制作膨化食品材料的工艺，其特征在于，在本工艺的任一工序中，将各种乳化剂、维生素、动物和植物浸出液、氨基酸、矿物营养素、香料和着色剂加进预糊化谷物中。
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60040676A JPS61199746A (ja) | 1985-03-01 | 1985-03-01 | 膨化食品素材 |
| JP40676/1985 | 1985-03-01 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN86101912A CN86101912A (zh) | 1986-11-05 |
| CN1030638C true CN1030638C (zh) | 1996-01-10 |
Family
ID=12587129
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| Application Number | Title | Priority Date | Filing Date |
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| CN86101912A Expired - Lifetime CN1030638C (zh) | 1985-03-01 | 1986-03-01 | 膨化食品材料的制作工艺 |
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| US (1) | US4734289A (zh) |
| JP (1) | JPS61199746A (zh) |
| KR (1) | KR890003246B1 (zh) |
| CN (1) | CN1030638C (zh) |
| GB (1) | GB2173387B (zh) |
Cited By (1)
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|---|---|---|---|---|
| TWI565423B (zh) * | 2011-05-25 | 2017-01-11 | Meiji Co Ltd | Impregnated puffed food and its manufacturing method |
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| JPS63317046A (ja) * | 1987-06-19 | 1988-12-26 | Uegaki Beika Kk | 洋風米菓とその製造方法 |
| US4888180A (en) * | 1988-02-10 | 1989-12-19 | The Quaker Oats Company | A method of preparing grain cakes |
| JPH0253441A (ja) * | 1988-08-17 | 1990-02-22 | Kanebo Ltd | 手作り膨化菓子 |
| GB2208584B (en) * | 1988-09-14 | 1993-05-26 | Tucker Foods Ltd | Bagged snacks |
| US4965081A (en) * | 1988-11-01 | 1990-10-23 | Haarmann & Reimer Corporation | Dry mix suitable for the preparation of a puffable food product, processes for the use thereof, and the puffable and/or puffed foods products so produced |
| US5102679A (en) * | 1990-12-26 | 1992-04-07 | General Mills, Inc. | Half products for microwave puffing of expanded food product |
| ATE133834T1 (de) * | 1991-09-25 | 1996-02-15 | Barilla Flli G & R | Cracker mit brotgeschmack und verfahren zu seiner herstellung |
| US5250308A (en) * | 1991-12-13 | 1993-10-05 | Amway Corporation | Formulation for and method of producing a fiber fortified foodstuff |
| ATE251850T1 (de) | 1996-06-27 | 2003-11-15 | Uncle Ben S Inc | Schnellkochender und instant-reis und verfahren zu deren herstellung |
| CA2227043C (en) | 1997-02-26 | 2001-08-07 | The Quaker Oats Company | Process for preparing a hand-held snack item, and the product thereof |
| IL135667A0 (en) | 1997-11-14 | 2001-05-20 | Kellog Co | Expandable food products and methods of preparing same |
| JP4015734B2 (ja) * | 1998-01-08 | 2007-11-28 | 日本ケンタッキー・フライド・チキン株式会社 | まぶすタイプの唐揚げ粉 |
| GB2344504B (en) * | 1998-12-08 | 2002-10-16 | Masterfoods S A Nv | Puffed cereal cakes |
| US6569481B1 (en) | 1999-03-29 | 2003-05-27 | The Quaker Oats Company | Method for making a puffed food starch product |
| US6890573B1 (en) * | 2000-10-23 | 2005-05-10 | Masuya Co., Ltd. | Method for applying sauce and method for manufacturing rice cracker |
| US6805888B2 (en) | 2001-06-22 | 2004-10-19 | The Quaker Oats Company | Method for preparing a puffed grain food product and a puffed grain food product |
| EP1561385A1 (en) | 2004-02-03 | 2005-08-10 | Incomec-Cerex | Production of expanded food crackers |
| CA2535160C (en) * | 2005-02-03 | 2014-04-08 | General Mills Ip Holdings Ii, Llc | Food products containing rice bran oil |
| ATE424733T1 (de) * | 2006-03-27 | 2009-03-15 | Nestec Sa | Im produkt generierte molkenprotein-micellen |
| KR100717850B1 (ko) * | 2006-07-03 | 2007-05-14 | 이대구 | 떡을 포함하는 즉석식품 제조방법 |
| US8808785B1 (en) | 2012-02-24 | 2014-08-19 | Katayoun Nouri Esfandiari | Rice delight |
| KR101416607B1 (ko) * | 2012-12-26 | 2014-07-08 | 주식회사농심 | 즉석 조리용 건조 팽화미의 제조방법 |
| WO2017139559A1 (en) | 2016-02-11 | 2017-08-17 | The Hershey Company | Crispy pulse products and processes of making the same |
| CN105595181A (zh) * | 2016-02-26 | 2016-05-25 | 丽水市农业科学研究院 | 一种非油炸年糕休闲脆片食品的生产方法 |
| CN106036655A (zh) * | 2016-06-21 | 2016-10-26 | 宋庆利 | 一种主食制品及其用途以及含其的含乳饮料的制备方法 |
| KR101913130B1 (ko) * | 2017-01-09 | 2018-10-31 | 권유중 | 비유탕식 유과형 한과의 제조방법 |
| CN110651955A (zh) * | 2019-11-14 | 2020-01-07 | 齐鲁工业大学 | 一种酒酿风味杂粮休闲食品的加工方法 |
| CN111387329A (zh) * | 2020-03-19 | 2020-07-10 | 中国科学院成都生物研究所 | 一种紫糯麦麦花糖 |
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|---|---|---|---|---|
| US3608085A (en) * | 1967-01-18 | 1971-09-21 | Grain Conditioners Inc | Grain preservative composition and a method of using the same |
| SE422399B (sv) * | 1974-09-05 | 1982-03-08 | Ando Momofuku | Sett att framstella snabbkokande ris |
| US4208443A (en) * | 1976-11-11 | 1980-06-17 | Fairmont Foods Company | Process for retarding mold in grain |
| US4409250A (en) * | 1979-05-29 | 1983-10-11 | General Mills, Inc. | Method for preparing sugar coated, puffed snacks upon microwave heating |
| JPS5826307B2 (ja) * | 1980-11-14 | 1983-06-02 | 財団法人 杉山産業化学研究所 | スナック食品の製造法 |
-
1985
- 1985-03-01 JP JP60040676A patent/JPS61199746A/ja active Granted
-
1986
- 1986-02-21 GB GB08604315A patent/GB2173387B/en not_active Expired
- 1986-02-21 US US06/831,507 patent/US4734289A/en not_active Expired - Lifetime
- 1986-02-24 KR KR1019860001274A patent/KR890003246B1/ko not_active IP Right Cessation
- 1986-03-01 CN CN86101912A patent/CN1030638C/zh not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI565423B (zh) * | 2011-05-25 | 2017-01-11 | Meiji Co Ltd | Impregnated puffed food and its manufacturing method |
Also Published As
| Publication number | Publication date |
|---|---|
| GB2173387A (en) | 1986-10-15 |
| GB8604315D0 (en) | 1986-03-26 |
| JPS61199746A (ja) | 1986-09-04 |
| CN86101912A (zh) | 1986-11-05 |
| US4734289A (en) | 1988-03-29 |
| KR860006938A (ko) | 1986-10-06 |
| GB2173387B (en) | 1989-02-15 |
| JPH0430264B2 (zh) | 1992-05-21 |
| KR890003246B1 (ko) | 1989-08-31 |
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