JP2005348663A - Method for producing puffed snack - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing puffed snack with light palate feeling, excellent in workability without the need of special operation or machine. <P>SOLUTION: This method for producing the puffed snack comprises directly puffing, using an extruder, a mixture containing 0.5 wt.%-5.0 wt.% of powdery oil and fat based on a starch raw material. The melting point of the powdery oil and fat to be used is preferably 45°C-75°C, more preferably 50°C-65°C. As for the extruder, a biaxial extruder can be suitably used. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

The present invention relates to a method for producing a puffed snack confectionery prepared by mixing powdered fats and oils with a starchy raw material and using an extruder.

Conventionally, cereals and rhizomes obtained by drying and crushing cereals and rhizomes are used as the main raw materials, and the method of using an extruder to expand at high temperature and high pressure is an efficient method for producing puffed foods. Widely used in the production of snacks and other items.

However, snacks obtained by conventional manufacturing methods have problems such as unstable shape and uneven texture.To improve the shape and texture, the number of revolutions of the extruder, the heating temperature There are known a method of adjusting the supply amount of raw materials and a method of adding auxiliary raw materials such as calcium compounds. However, in the method of adjusting the extruder conditions, the range in which the shape and texture of the snack can be improved is narrow, and in the method of adding a calcium compound, the effect of improving the shape and texture of the snack is small.

Moreover, although the method (patent document 1) which adds fats and oils is also known, this effect prevents the raw material clogging in an extruder, and the addition amount used is very small amount, and it has a crisp and light texture. Not what you want.

There is a method for improving the shape and texture of puffed snack confectionery by mixing dietary fiber with starchy raw material and directly puffing with an extruder (Patent Document 2). There is no known method for improving the shape and texture of puffed snacks by direct puffing.
JP 2002-142679 A JP 2001-204388 A

The present invention relates to a method for producing a puffed snack confectionery, and an object thereof is to provide a method for producing a puffed snack confectionery that requires no special operation or machine, has excellent workability, and has a light texture.

In order to achieve the above object, the present inventors have conducted intensive research and require special operations and machines by adding powdered fats and oils having a certain melting point to the starchy raw materials of cereals and rhizomes. Even without this, the present inventors have found that it is excellent in workability and has an effect of improving the texture, and has completed the present invention.

That is, the present invention is a method for producing an expanded snack confectionery by directly puffing a mixture containing 0.5% to 5.0% by weight of powdered fats and oils with respect to a starchy raw material using an extruder. The melting point of the powdery fat used is 45 ° C. to 75 ° C., more preferably 50 ° C. to 65 ° C., and the extruder can be preferably a biaxial extruder.

In general, when fats and oils are added to starchy raw materials of cereals and rhizomes, it is a mixture of liquid and powder, and it takes time for uniform mixing, and in the case of solid fats, a melting process is required to make it liquid and workability There is a problem. In addition, the addition of fats and oils causes a decrease in friction between the raw material, the barrel, and the screw, so that there is a problem that the oil cannot be extruded well. However, by adding a powdery oil having a certain melting point, it can be easily dispersed uniformly by mixing the powders. In addition, when heated and pressurized in the extruder, the powdered fats and oils scattered in the raw material are melted and easily swelled by fine voids, and the texture can be lightened. That is, it is possible to obtain a puffed snack having excellent workability and a crisp and light texture by adding powdered fats and oils to the starchy raw material without requiring any special operation or machine.

The starchy raw material used in the present invention is a starchy raw material obtained by drying and crushing cereals such as corn, wheat, rice, etc., cereals such as potatoes, sweet potatoes, etc. Can be used. The starchy raw material includes modified starch such as α-starch and dextrin. In the present invention, the starchy raw materials may be used alone or in combination of two or more, and the ratio thereof is not particularly limited.

The shape of the powdered oil / fat needs to be powdery. The powder form refers to a limpen shape, a spherical shape, or a rod shape, and may be a so-called powder. There are no particular limitations on the method for producing the powdered fats and oils, but there is a spray cooling method in which the dissolved fats and oils are sprayed into a cooling tower (chiller) to form powder, and the dissolved fats and oils are allowed to flow on a cooled drum. For example, a drum flake method that solidifies and scrapes off. The particle size of the powdered fats and oils is not particularly limited, but it is preferable that they can be mixed well with grains such as wheat flour to be used, and about 10 mesh all-pass is preferable in the JIS standard sieve size.

When powdered fats and oils are used when mixing with the starchy raw material, it can be easily dispersed uniformly by mixing the powders and is excellent in workability. On the other hand, when mixing liquid oil and solid fat with starchy raw material, it is mixing of liquid and powder, and it takes time for uniform mixing, and in the case of solid fat, a melting step for making liquid Is necessary and there is a problem in workability.

The powdery fat used in the present invention is not particularly limited as long as it is an edible oil. Moreover, although an emulsifier etc. may be included, it is preferable not to include it. For example, palm oil, rapeseed oil, soybean oil, sunflower oil, corn oil, cottonseed oil, safflower oil, rice bran oil, palm oil, palm kernel oil, etc., and these hardened oils, transesterified oils, fractionated oils, etc. A melting point of 45 ° C to 75 ° C is preferred. More preferably, the melting point is 50 ° C to 65 ° C.

When the melting point of the fat used in the powdered fat is less than 45 ° C., it is difficult to maintain the powder state at room temperature, stickiness occurs, and it is difficult to uniformly disperse when mixed with the starchy raw material. Moreover, when melting | fusing point exceeds 75 degreeC, the problem which worsens the food texture of expanded snack confectionery generate | occur | produces and is not suitable.

The addition amount of the powdery fat used in the present invention is required to be 0.5 to 5.0% by weight, preferably 1.0 to 3.0% by weight, based on the starchy raw material during blending. If the amount of powdered oil / fat is less than 0.5% by weight, the effect of improving the texture is poor. Conversely, if it exceeds 5.0% by weight, the surface becomes rough and the texture becomes hard and hard. In addition, if it does not impair the texture, taste and flavor of the expanded snack confectionery and does not affect the expansion, it may be added.

As the extruder used in the present invention, a known one can be used, and for confirmation of the effect, a uniaxial one may be used, but one having two or more axes with strong kneading is more suitable. An extruder can be used as long as it has a raw material supply port, feeds a raw material through a screw in a barrel, has a mixing, compression, and heating mechanism, and further has a die attached to the tip barrel. The barrel may or may not have a jacket, and the presence or absence of heating or cooling by this is free.

As an embodiment according to the production method of the present invention, powdered fats and oils, seasonings and the like are added to the starchy raw material, and the raw material uniformly mixed by a mixer or the like is supplied to the extruder and extruded from the die of the extruder. At this time, it is desirable to perform the expansion process by setting the die temperature condition of the extruder to 100 to 200 ° C.

Although depending on the type of extruder, the amount of water to be used is not particularly limited, and the moisture contained in the dough consisting of the raw materials and added water supplied to the extruder is usually about 10% to 30% by weight. Adjust to%.

Further, the conditions for the screw speed and feed amount of the extruder vary depending on the specifications such as the type of the extruder to be used, the size of each part of the extruder, and the like.

Thereafter, the resulting expanded product is appropriately cut as necessary, and is subjected to a drying treatment in an oven or the like as necessary, whereby a snack food having a good texture can be suitably obtained.

Hereinafter, the present invention will be specifically described with reference to examples, but the examples of the present invention are not limited thereto.

<Preparation of powdered oil and fat>
After refine | purifying refined palm oil and making it melt | dissolve completely, it was poured on the cooled drum, after scraping and grind | pulverizing the solidified fats and oils, the powdered fats and oils A were obtained by passing through a 10 mesh sieve. The melting point of the powdery fat A was 58.2 ° C., and the average particle size was 0.35 mm.

Corn grits (corn grits GA (Nippon Flour Mills)) 93.0 wt%, granulated sugar 4.7 wt%, salt 1.8 wt%, calcium carbonate 0.5 wt%, and powdered fats and oils A 0.7 wt% with respect to corn grits, It was swollen as usual using a biaxial extruder under the following conditions to prepare a snack. Extruder used: Kowa Kogyo Co., Ltd. twin screw extruder. Use die 5mmφ × 1 hole face die. Processing amount; powder raw material flow rate 40kg / hr. Barrel set temperature: No.1 barrel 20 ° C, No.2 barrel 20 ° C, No.3 barrel 80 ° C, No.4 barrel 150 ° C, NO.5 barrel 160 ° C, die tip temperature 140 ° C. Screw rotation speed 200rpm. The amount of added water was determined under the condition that the diameter of the expanded snack confectionery was about 15 mm. The obtained discharge was cut to a length of about 15 cm and dried with hot air at 90 ° C. so as to have a moisture content of about 1% with a dryer manufactured by Tabai Co., Ltd. Table 1 shows the results of the texture of the snacks.

Except that 2.5% by weight of powdered fat / oil A was added to corn grits, it was expanded as usual using a biaxial extruder in the same manner as in Example 1 to prepare a snack. Similar to Example 1, a snack having a diameter of about 15 mm was obtained. Table 1 shows the results of the texture of the snacks.

Except for blending 4.5% by weight of powdered fat / oil A with corn grits, a biaxial extruder was used in the same manner as in Example 1 to expand as usual to prepare a snack. Similar to Example 1, a snack having a diameter of about 15 mm was obtained. Table 1 shows the results of the texture of the snacks.

<Comparative Example 1>
Except not mix | blending powdery fats and oils A, it swelled as usual using the biaxial extruder similarly to Example 1, and produced the snack confectionery. Similar to Example 1, a snack having a diameter of about 15 mm was obtained. Table 1 shows the results of the texture of the snacks.

<Comparative example 2>
Except that 0.3% by weight of powdered fat / oil A was blended with corn grits, it was swollen as usual using a biaxial extruder in the same manner as in Example 1 to prepare a snack. Similar to Example 1, a snack having a diameter of about 15 mm was obtained. Table 1 shows the results of the texture of the snacks.

<Comparative Example 3>
Except for blending 5.5% by weight of powdered fat / oil A with corn grits, a biaxial extruder was used in the same manner as in Example 1 to expand as usual to prepare a snack. Similar to Example 1, a snack having a diameter of about 15 mm was obtained. Table 1 shows the results of the texture of the snacks.

<Comparative example 4>
A confectionery hardened oil (melting point: 46.2 ° C.) was swollen as usual using a biaxial extruder in the same manner as in Example 1 except that 2.5% by weight was blended with corn grits without powdering to prepare a snack. Similar to Example 1, a snack having a diameter of about 15 mm was obtained. When blending rapeseed oil into corn grits, the product temperature of the corn grits was previously set to about 50 ° C. and mixed with corn grits so that the rapeseed cured oil did not harden. Table 1 shows the results of the texture of the snacks.

<Comparative Example 5>
Except for blending 2.5% by weight of rapeseed oil with respect to corn grits, a biscuit extruder was used in the same manner as in Example 1 to produce a snack confectionery as usual. Similar to Example 1, a snack having a diameter of about 15 mm was obtained. Table 1 shows the results of the texture of the snacks.

<Comparative Example 6>
A biaxial extruder was used in the same manner as in Example 1 except that 2.5% by weight of powdered fat / oil A was mixed with corn grits and 1.0% by weight with respect to corn grits without powdering rapeseed oil (melting point: 46.2 ° C.). And then swelled as usual to produce a snack. Similar to Example 1, a snack having a diameter of about 15 mm was obtained. However, the rapeseed oil was mixed in the same manner as in Comparative Example 4. Table 1 shows the results of the texture of the snacks.

<Comparative Example 7>
The same puffed snack confectionery composition as in Comparative Example 5 was puffed under the same biaxial extruder conditions as in Example 2 to produce a snack confectionery. When the degree of expansion was compared with Example 2, although Comparative Example 7 also expanded, it was not as expanded as Example 2.

As a result, by adding 0.5% to 5.0% by weight of the powdered fat / oil A, it was possible to obtain a snack confectionery having a good texture with good workability.

Claims (4)

A method for producing a puffed snack confectionery, comprising heating and pressurizing a mixture containing 0.5 to 5.0% by weight of powdered fats and oils with respect to a starchy raw material. 2. The method for producing a puffed snack according to claim 1, wherein a melting point of the fat used for the powdered fat is 45 ° C. to 75 ° C. 2. The method for producing a puffed snack according to claim 1, wherein the melting point of the powdered fat is 50 ° C. to 65 ° C. 2. The method for producing a puffed snack according to claim 1, wherein the extruder is a biaxial extruder.