JP2002281904A - Method for producing starch cracker - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing a starch cracker having improved expandability and, accordingly, giving a cracker having improved palatability, meltability in the palate and form. SOLUTION: A small particle fraction of classified potato starch is used in the production of the starch cracker.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a starch cracker, and more particularly to a method for producing a starch cracker which is excellent in swelling property, has a suitable hardness and a crisp texture, and has good mouth melting.

[0002]

2. Description of the Related Art Starch crackers are mainly made of potato starch.
It is manufactured by baking or frying and expanding by using sugar, salt, chemical seasonings, shrimp or squid surimi as auxiliary materials. The main method of production is to add water to the raw materials to make the product into a palatable okara, or to make it more milky by adding more water, and then bake it on a heated iron plate to produce a product, or paste it in the form of an iron plate. It is manufactured by a method of forming dough by drying, shaping and drying, baking or frying it.

[0003] Unlike starch flour crackers and rice crackers, which have been known for a long time, starch crackers are known to have moderate hardness, a crunchy texture, and a good mouth melting property. This property is derived from the swelling properties of potato starch. The wax-cone starch is the best in terms of swelling property alone, but has the disadvantage of becoming too light and not chewy, and in some cases mixing starch other than potato starch for the purpose of diversifying products. However, in many cases, only potato starch is used.

[0004] When potato starch is used, the more the product is expanded, the more appropriate the texture is (the appropriate hardness), the more crispy the texture becomes, the better the dissolution in the mouth becomes, and the same weight is obtained. The larger the shape, the higher the commercial value. Therefore, there is a need for potato starch with better swelling properties.

[0005]

The problem to be solved by the present invention is that it has a better swelling property, and therefore has a texture, melting in the mouth,
It is an object of the present invention to provide a method for producing a starch cracker which can obtain a product excellent in shape.

[0006]

Means for Solving the Problems As a result of intensive studies in view of the present situation, the present inventors have found that the problem can be solved by using potato starch having a specific starch particle diameter, and completed the present invention. That is, the present invention is characterized in that, in the production of starch crackers, the use of the small particle class of the classified potato starch is preferable, and the small particle class of the classified potato starch containing 80% by volume or more of the starch particles having a particle size of 40 μm or less is preferred. The present invention relates to a method for producing a starch cracker characterized in that it is used.

[0007]

The starch cracker of the present invention comprises potato starch as a main raw material, and auxiliary materials such as sugar, salt, chemical seasoning, shrimp and squid surimi, etc., which are baked or fried and expanded. It refers to what is being manufactured. A characteristic of the starch cracker is that potato starch is used as a main raw material. That is, it is characterized by the texture and dissolution in the mouth resulting from the expansion of potato starch, so that there is no problem with the difference in the production method, and this is not a problem since the auxiliary material is selected as desired. In addition, those using potato starch as a main raw material and partially using starch other than wheat flour and potato starch are also included.

[0008] The small particle classification of the classified potato starch used in the present invention is a collection of small particles among large particles and small particles present in potato starch, that is, small particles classified into a large particle classification and a small particle classification. Classified potato starch containing 80% by volume or more of particles having a particle size of 40 μm or less.

The size distribution of the potato starch varies depending on the type of potato as its raw material, the production conditions, and the like to some extent, but it contains particles of approximately 40 μm or less in an amount of about 50 to 60% by volume. Classified potato starch small particle classification of the present invention,
This potato starch is classified into a large particle section and a small particle section,
70% by volume or more, preferably 80% by
It is a small particle classification classified so as to contain at least volume%.

[0010] The production method is not particularly limited, and it suffices that the small particles are classified so as to fall within the above-mentioned range. As an example, a method of classifying utilizing the difference in weight between large particles and small particles using a hydrocyclone in the production process of potato starch, or a commercially available potato starch, for example, Nisshin Engineering Co., Ltd. And the like, and a method of performing air classification using an air classifier such as an air classifier “TC-60N” manufactured by Tokushima Kabushiki Kaisha. As a raw material for producing the small particle fraction of the classified potato starch, a commercially available potato starch production process or a commercially available potato starch can be used.
Although not particularly necessary, a processed starch which has been subjected to a processing such as a bleaching treatment, an acetylation treatment, or a hydroxypropylation treatment may be used, if desired.

The size of the particles described in the present invention is measured by a laser diffraction type particle size analyzer "SALD10" manufactured by Shimadzu Corporation.
00 ”.

[0012] Potato starch has been used as a main raw material of starch crackers among various starches, because potato starch has excellent swelling properties and a favorable texture and dissolution in the mouth can be obtained. The waxy corn starch has good swelling properties, but becomes too light to be crunchy, and the wheat starch and corn starch have poor swelling properties and are hard and have poor mouth dissolution.

As described above, potato starch is basically suitable and used for the starch cracker. However, potato starch has a low potato starch quality depending on the hardness of water used during production, the type of potato, and other production conditions. It is well known that they differ, which causes the starch crackers to have different swelling properties. In this case, even if the swelling properties are slightly different, it is indistinguishable in terms of appropriate chewyness, but the better the swelling properties are, the better the crisp texture, melting in the mouth and shape. Therefore, a potato starch having good swelling properties is selected and used as much as possible, but potato starch with even better swelling properties is required.

According to the present invention, in the production of starch crackers, a product having a higher expansion property than ordinary potato starch can be obtained by using a small particle category of the classified potato starch as a main raw material, and therefore, has a reduced texture. This is a method for producing a starch cracker which has a moderate chewy texture and can obtain a product with better melting in the mouth.

[0015] That is, the present invention is characterized in that the small particle fraction of the classified potato starch is used as a main raw material, thereby achieving the object of the present invention, and the method for producing starch crackers follows the conventional method. be able to.

The method for producing the starch cracker is as follows:
Water is added to the raw materials and mixed to prepare a dry dough with a water content of about 40 to 45% by mass, which is baked on a heated iron plate. (B)
The dough obtained in the above (a) is primarily baked to a water content of about 18% by mass, and is further dried and then fly. (C) Water is added to the raw materials and mixed to prepare a dough in a suspended state having a water content of about 53% by mass, followed by firing. (D) Moisture 1
After firing to about 0% by mass, it is fried. (E) Water is added to the raw materials and mixed to prepare a dough in the form of a suspension having a water content of about 63% by mass, fired once to a water content of about 35% by mass, cooled, molded and dried to a water content of about 10% by mass, and then dried again. Although a method such as firing is employed, the present invention can be applied to any of these methods. The seasoning can be carried out by adding a desired seasoning to the dough, or can be carried out by baking oil after baking, seasoning or the like.

Further, a part of the small particle classification of the classified potato starch is replaced with untreated starch other than the classified potato starch such as tapioca starch, waxy-constant, sweet potato starch, and modified starch or wheat flour. It can also be made as desired, and other than the above as an auxiliary material, for example, pepper, spices such as wasabi, shrimps, squid, sea urchins, fish and shellfish such as mussels, seaweeds such as seaweed, hijiki, erythritol, maltitol, oligosaccharides In addition to sweeteners such as stevia and stevia, fruit juices, vegetables, dairy products, meat products, egg products, processed beans and the like can be used as desired.

Hereinafter, the present invention will be described in more detail with reference to Reference Examples and Examples. In Reference Examples and Examples, “parts” means “parts by mass”, and “%” means “% by mass” (however, “%” indicating the particle size is “% by volume”).

[0019]

Reference Example 1 A commercially available potato starch (manufactured by Nakashari Agricultural Cooperative) containing 54.3% of particles having a particle size of 40 μm or less was classified using an air classifier “TC-60N” manufactured by Nisshin Engineering Co., Ltd. Of the classified potato starch containing 85.6% of starch particles. This was designated as sample 1, and 66 parts and 34 parts of the sample 1 and the potato starch before classification were uniformly mixed, and 34 parts and 66 parts were uniformly mixed to obtain starch particles of 40 μm or less.
Sample 2 and Sample 3 containing 5.0% and 64.9% were prepared.

[0020]

REFERENCE EXAMPLE 2 The same procedure as in Reference Example 1 was carried out except that potato starch was changed from Minami-Tokachi agricultural cooperative, Shihoro agricultural cooperative, Dutch company Abebe, and Denmark KMC. A small particle classification of the classified potato starch was obtained. 40μ each
Table 1 shows the ratio of particles having a particle size of m or less.

[0021]

Example 1 30 g of shrimp mince, 200 g of each sample,
Water 10 in which 4 g of salt and 2 g of sodium glutamate are dissolved
Then, 0 g was added to each and mixed well to prepare a dough for pasa-pasa. 50 g of the dough was baked at 175 ° C. for 1 minute and 30 seconds by a hand-baking machine manufactured by Kinbara Tekko Co., Ltd. to obtain a shrimp starch cracker for 5 minutes. Were prepared. The diameters of the five obtained starch crackers were measured at four locations to obtain the average radius, and the area calculated from this (rounded to the decimal point) represents the swelling property. As shown in Table 1, the swelling property was remarkably improved by using the classified potato starch small particles, the moderate hardness and a more crisp texture, and the dissolution in the mouth was better.

[0022]

[Table 1]

[0023]

Example 2 Classified potato starch of sample 1 Small particle category 10
To 0 parts, 20 parts of minced squid, 2 parts of salt, and 2 parts of seasoning (sodium glutamate, protein hydrolyzate, nucleic acid seasoning, succinic acid, stevia) are dissolved in water, added and mixed, and the water content is 43%. Was prepared. This was baked at 115 ° C. for 40 seconds using a rice cracker “rotary rice cracker” manufactured by Mitori Sangyo Co., Ltd. to obtain a primary fired product having a moisture content of 17%. This is dried with hot air to a moisture content of 12%, and
For 60 seconds to obtain starch crackers. A starch cracker was similarly prepared using a potato starch commercially available from Nakashari Agricultural Cooperative as a control product. The product of the present invention was excellent in swelling property (large in shape) as compared with the control product, had moderate hardness and a more crisp texture, and had better mouth melting.

[0024]

Example 3 40 parts of shrimp mince, a seasoning, a coloring agent, a spice, and water were added to 100 parts of a small particle class obtained by classifying potato starch manufactured by Shihoro Agricultural Cooperative, and mixed to prepare a 53% water boiled. . This was fired at 170 ° C. for about 2 minutes and 30 seconds using a seed cutting machine (wire cut) manufactured by Yoshida Kogyo Co., Ltd. to obtain a primary fired product having a water content of about 10%. This was fried at 185 ° C. for 45 seconds to obtain a starch cracker. The obtained starch cracker of the present invention has excellent swelling properties as compared with a control product using potato starch manufactured by Shiho Agricultural Cooperative which is not classified, has moderate hardness and a more crisp texture and dissolves in the mouth. It was better.

[0025]

Example 4 As raw material starch, 60 parts of small particles obtained by classifying potato starch manufactured by Minami Tokachi Agricultural Cooperative, waxy-corn starch 2
A starch cracker was obtained in the same manner as in Example 3 except that 0 parts and 20 parts of acetylated tapioca starch were used. The control product was produced in the same manner except that a commercially available potato starch manufactured by Minami Tokachi Agricultural Cooperative was used in place of the small particle classification of the classified potato starch. The obtained starch cracker had excellent swelling properties as compared with the control product, had moderate hardness and a more crisp texture, and had better mouth dissolution.

[0026]

According to the present invention, by using the small particle class of the classified potato starch, the starch cracker which is more excellent in swelling property, and which is more excellent in texture, dissolution in mouth and shape than the conventional product is obtained. The effect is that it can be obtained, and the industrial effect in the food industry is extremely large.

Claims (2)

[Claims] (1) A process for producing starch crackers, which comprises using a small-sized fraction of classified potato starch for producing starch crackers. 2. Classified potato starch having a small particle size of 40
The method for producing a starch cracker according to claim 1, wherein particles having a particle size of μm or less are contained in an amount of 80% by volume or more.