JP2009278941A - Puffed snack confectionery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a puffed snack confectionery having an attractive shape such as a real appearance shape reinforced in raw material feeling and looking like a real one. <P>SOLUTION: The puffed snack confectionery has an almost cylindrical column shape or an almost polyangular column shape, and is formed so that a part or the whole of its side surface is curved and both ends thereof are narrowed while maintaining both bottom surfaces thereof, and the narrowing ratio is more than 20% but less than 90%. The confectionery has crunchy palate feeling, and has an attractive shape such as a real appearance shape having voluminous feeling and looking like a real one. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to an expanded snack confectionery having an external shape with both ends narrowed down.

  Conventionally, a method using an extruder is known as a method for producing a puffed snack. For example, a manufacturing method (Patent Document 1) in which a coating liquid or water is sprayed on the surface of a puffed snack dough extruded from an extruder, sprayed, dried, the moisture content of the dough is reduced, and then cut as appropriate. There is known a manufacturing method for obtaining a swollen snack confectionery by pressing and heating a flour or a grain containing the moisture of the powder, converting the starch into a gelatin, and continuously extruding the starch into a predetermined shape and then cutting it into a predetermined shape. (Patent Document 2).

  In a conventional method for producing a puffed snack confectionery having a predetermined shape using an extruder, an explosive volume expansion force is used when moisture in the dough is vaporized at once after being discharged from the extruder. As a result of the volume expansion, after the extruder is discharged, the temperature decreases with a rapid water decrease in the dough. The glass transition temperature of starch, which is a raw material, rises due to rapid moisture reduction. On the other hand, the dough mainly composed of starch changes from a rubber state to a glass state due to a rapid temperature drop. Since the viscoelasticity of the dough after the extruder discharge is lost in a short time, the expanded snack dough is usually cut in a very short time in the rubber state immediately after the extruder discharge or in the initial glass state after the extruder discharge. Is called. Conventional manufacturing methods can only be cut into geometric shapes such as a spherical shape, a cylindrical shape, a triangular prism, and a quadrangular prism. Puffed snack confectionery can be seasoned in various ways, but there is still no puffed snack confection that reproduces the real shape of the material, for example, natural cut potatoes.

  Consumer demand for products has been increasing year by year, and not only the flavor but also its appearance has become an important element of product power. While various products are focusing on improving the appearance as well as the flavors that make use of the materials, there are still no products related to the appearance of expanded snacks, and it is not possible to fully convey the attractiveness of the materials, giving it a high-class feel It is positioned as a junk food with no.

  It is difficult to continue to supply low-priced and voluminous puffed snacks amidst concerns about the supply of cereals as raw materials for puffed snacks and soaring prices. Under such circumstances, there is a need for a high-value-added puffed snack confectionery that emphasizes the texture of the material and is processed into an attractive shape such as a real appearance that is cheap and voluminous as before. It has been.

International Publication No. 02/076226 Pamphlet JP-A-53-104766

  An object of the present invention is to provide a puffed snack confectionery having an attractive shape such as a real appearance shape similar to the real thing that emphasizes the texture according to the consumer's demand as described above.

In order to achieve the above object, a puffed snack shown below is provided. In detail
(1) Expanded snack confectionery having a substantially cylindrical shape or a substantially polygonal column shape, and part or all of the side surface is curved, and both ends are squeezed while holding both bottom surfaces, and the squeezing ratio exceeds 20% 90 Puffed snack confectionery characterized by being less than%.
(2) The puffed snack according to (1), wherein the narrowing ratio is 30% or more and 70% or less.
(3) The puffed snack according to (1) or (2), wherein the color of a part of the surface is different from the color of another part of the surface.
(4) The puffed snack according to (3), wherein the color of the surface of the curved side surface is different from the color of the surface of the other surface.
(5) The expanded snack confectionery according to any one of (1) to (4), wherein the expanded snack confection having a substantially polygonal column shape is an expanded snack confection having a substantially triangular prism shape or a substantially quadrangular prism shape.

  A high-value-added puffed snack confectionery that has a sense of volume and is processed into an attractive shape such as a real appearance that resembles the real thing and emphasizes the texture of the material. be able to.

  In the present invention, the expanded snack confectionery refers to a snack confectionery that has been expanded by applying pressure and heat using an extruder, and examples thereof include potatoes, sweet potatoes, peas, corns, and the like as main ingredients.

  The shape of the puffed snack of the present invention can be, for example, a substantially cylindrical shape (FIG. 1) or a substantially polygonal column shape. Examples of the substantially polygonal column shape include a substantially triangular column shape (FIG. 2) and a substantially square column shape (FIG. 3).

  The puffed snack of the present invention has a part or all of the side surfaces curved, and both ends are narrowed while holding both bottom surfaces. The curved shape may be, for example, a mountain shape as shown in FIG. 3a, or a shape in which mountains are continuous as shown in FIG. 3b. The part of the side surface may be, for example, a part of a substantially cylindrical side surface having only two bottom surfaces and one side surface, one side surface of a substantially polygonal column having two bottom surfaces and a plurality of side surfaces, or There may be two or more sides. The bottom surface of the puffed snack of the present invention may be, for example, a circle or an ellipse, but may not be a circle but may be a substantially circular shape obtained by crushing a part of a circle as shown in FIG. The bottom surface may be, for example, a regular triangle, a right triangle, or a fan shape, or may be a substantially triangular shape with a corner as shown in FIG. Further, the bottom surface may be, for example, a regular quadrangle, a rectangle, a trapezoid, or a substantially quadrangular shape in which one side of the quadrangle is curved and four corners are taken, as shown in FIG.

In the present invention, the narrowing-down ratio is defined by the following formula.

Narrowing ratio (%) = 100 × (the area of the bottom of the bottom of the expanded snack confectionery of the present invention with the smaller area) / (a plane parallel to the bottom of the expanded snack confectionery of the present invention) The cross-sectional area in which the area of the cross-section is maximized in the cross-section of the expanded snack confectionery)

  For example, in the substantially triangular prism-shaped expanded snack confection of FIG. 2, the area of the cross section 1 having the largest area in the cross section obtained by cutting the expanded snack confectionery in a plane parallel to the bottom surface having the smaller area is b, and the area of the two bottom surfaces If the area of the bottom surface 2 with the smaller amount is a, the narrowing ratio is 100 a / b (%).

  The narrowing-down ratio of the puffed snack of the present invention is more than 20% and less than 90%, preferably 30% or more and 70% or less. When the narrowing-down ratio is 20% or less, it is too crushed and the texture is hard, and the crispness cannot be obtained in quality. Further, when the narrowing ratio is 90% or more, the degree of deformation is too small to express an attractive appearance shape, and the molding effect is poor.

  It describes below about the manufacturing method of the puffed snack of this invention. Examples of the main raw material for the puffed snack dough used in the present invention include a raw material for grains mainly composed of starch. Examples of cereals include potato, sweet potato, corn, peas, rice, wheat, brown rice, tapioca and the like. There are flaky, powdery and granular forms, but any form can be used. Examples include potato flakes, corn starch, corn grits and the like. Moreover, these can be used 1 type or in mixture of 2 or more types.

  Moreover, saccharides, fats and oils, an emulsifier, calcium, salt, a fragrance | flavor, a pigment | dye, etc. can also be added as needed. Examples of sugars include monosaccharides such as glucose, fructose, galactose and mannose, disaccharides such as sucrose, maltose, palatinose and trehalose, sugar alcohols such as erythritol, sorbitol and xylitol, or starch hydrolysates and reduced starch candy. Can be mentioned.

As fats and oils, for example, cottonseed oil, soybean oil, corn oil, sesame oil, palm oil, rice oil, etc. liquid oils at room temperature, pork fat, beef tallow, lard etc., solid oils and fats processed at room temperature Examples include fats and oils.
Examples of the emulsifier include sucrose fatty acid ester, monoglyceride, sorbitan fatty acid ester and the like. Examples of fatty acids constituting these esters include lauric acid, palmitic acid, stearic acid, and oleic acid. Examples of calcium include calcium carbonate and eggshell calcium.

In order to manufacture the puffed snack confectionery of the present invention, first, the raw material of the puffed snack dough is cooked by a uniaxial or biaxial extruder, and the puffed snack dough is discharged in a rope shape from a nozzle hole at the end of the extruder. It is preferable to select a nozzle shape for discharging the expanded snack dough according to the shape of the intended expanded snack confectionery. When the swollen snack confectionery has a substantially cylindrical shape, the nozzle hole is preferably circular, and when the swollen snack confectionery has a substantially triangular prism shape, it is preferably discharged from a substantially triangular nozzle hole. Further, when the expanded snack confectionery has a substantially quadrangular prism shape, it is preferable that the nozzle hole has a substantially rectangular shape.
The cooking temperature of the extruder is preferably 100 ° C to 180 ° C. The dough temperature in the barrel is preferably 120 ° C to 180 ° C. If the cooking temperature exceeds 180 ° C, the dough may turn brown, and if it is less than 100 ° C, cooking may be insufficient.

After the rope-like expanded snack dough is discharged from the extruder, for example, the dough is pulled out at a constant speed while maintaining the fixed shape by holding the dough on a belt stretched on a drawer roll.
When curving a part of the side surface of the discharged expanded snack dough and narrowing both ends while holding both bottom surfaces, a plurality of molded plates having a certain width (for example, 2 to 5 mm), a certain interval (for example, 20 to 100mm) and press against the rope-like expanded snack dough. At this time, the side surface of the expanded snack dough that is not curved is supported by a fixing plate in order to maintain the shape after the discharge. The fixing plate can be arbitrarily designed according to the shape of the rope-like expanded snack dough.

  The narrowing ratio changes depending on the force of pressing the rope-like expanded snack dough against the fixed plate with the molding plate. The larger the pressing force, the lower the narrowing ratio. When the pressing force is constant, the narrowing ratio changes depending on the surface temperature of the expanded snack dough, and the narrowing ratio decreases as the surface temperature increases.

  As the fixed plate in the case where the expanded snack confectionery has a substantially cylindrical shape, for example, a bowl-shaped one having a semicircular cross section can be used. Moreover, as a fixed plate in the case where the expanded snack is substantially triangular prism shape, for example, a plate having a V-shaped or L-shaped cross section can be used. Moreover, as a fixed plate in the case where the puffed snack is a substantially quadrangular prism shape, for example, a plate having a U-shaped cross section can be used.

Further, when a curved fixing plate is used, it can also be bent by the fixing plate. Further, in the case of a substantially cylindrical expanded snack, the entire side surface can be curved, for example, by removing the fixed plate and facing the molded plates facing each other.
The material of the molding plate and the fixing plate may be made of synthetic resin or metal, and examples of the synthetic resin include polycarbonate, polyacetal, and fluororesin. Examples of the metal include stainless steel, iron, copper, and steel.

  The expanded snack dough can be deformed by using a molding plate and a fixed plate, or a combination of a plurality of molding plates. In order to narrow both ends while curving a part or all of the side surface of the discharged swollen snack dough and holding the bottom surfaces, for example, the surface temperature of the dough is preferably 80 ° C. or more, preferably 90 ℃ or better. When the dough is pressed by the molding plate at regular intervals, a part or all of the side surface of the dough is curved, and both ends are squeezed while holding both bottom surfaces.

  Next, when cutting the portion squeezed by the cutter blade, for example, the portion squeezed so as to be perpendicular to the traveling direction of the rope-like expanded snack dough is cut. In order to form a curved portion as shown in FIG. 3b, when the number of peaks is n, the molded plate is pressed against the rope-shaped expanded snack dough at least at n + 1 locations. Depending on the desired shape, the force for pressing the molding plate and the part to be cut are adjusted.

  Coloring can also be performed by spraying, for example, a coloring liquid onto a desired surface or a part of the surface of the puffed snack dough having a predetermined shape. The coloring liquid may be sprayed before or after cutting the expanded snack dough. Moreover, after spraying a coloring liquid, an expanded snack dough is dried as needed. A drying method is not specifically limited, A normal drying means can be used, direct-fire heating may be sufficient, and indirect heating may be sufficient. The method of the oven is not particularly limited, and may be a drum oven, a hot air oven, or any other type.

  As the coloring liquid in the present invention, one kind or two or more kinds of sugar liquid, egg liquid, and dye liquid can be used. Examples of the sugar liquid include sucrose, glucose, dextrin, and syrup. As the egg liquid, for example, a dried egg returned with water or a frozen egg returned can be used. Examples of the pigment solution include natural pigments such as anthocyanin, cochineal, turmeric, fruit juice, vegetable juice, and the like.

  Moreover, seasoning can also be performed by spraying a seasoning liquid on the expanded snack dough. As the seasoning liquid, for example, a mixture containing vegetable oil such as refined palm oil, butter, cheese seasoning, salt and the like is used.

Hereinafter, the present invention will be described more specifically with reference to examples. However, the present invention is not limited to these.
Example 1
A puffed snack material consisting of 54 parts by weight of potato flakes, 34.5 parts by weight of corn starch, 1 part by weight of eggshell calcium, 0.5 parts by weight of emulsifier and 10 parts by weight of water is charged into the feed port of the twin-screw extruder, and the rotational speed is 250 rpm. , Cooking at 150 ° C., and discharging from a substantially triangular nozzle hole at the end of the extruder to obtain a rope-like expanded snack dough having a substantially triangular cross section. Only one side of the three sides of the expanded snack dough formed into a substantially triangular prism shape was sprayed with a coloring liquid for coloring. The composition of the coloring liquid is composed of 2.0 parts by weight of caramel, 2.0 parts by weight of a coloring agent (trade name Color R-NS, manufactured by Nitinoh Corporation) and 96 parts by weight of water. After coloring, it was dried with an open flame of a Schwann burner. After that, when the surface temperature of the expanded snack dough is 100 ° C., the two side surfaces that are not sprayed with the coloring liquid are supported by the fixing plate, and the colored side surfaces are directed toward the side where the molded plate is located, and the rope-shaped expanded snack fabric Placed. Thereafter, two molded plates (2 mm width) placed at intervals of 60 mm were pressed against the fixed plate against the expanded snack dough, and both ends were squeezed while holding both bottom surfaces. The fixing plate is composed of two rectangular stainless steel plates, and the stainless steel plates are placed in contact with each other so as to be approximately 60 degrees. After molding, apply a cutter blade to the narrowed ends, cut it so that it is perpendicular to the direction of travel of the swollen snack dough, dry it, apply a cheese-flavored seasoning liquid, as shown in FIG. Was bent into a chevron shape, and a roughly triangular prism-shaped puffed snack with a narrowing ratio of 30% was obtained. The seasoning liquid is obtained by blending and mixing 25 parts by weight of cheese seasoning with 100 parts by weight of refined palm oil. The swollen snack confectionery was colored brown only on the curved side, and unlike the color of the other side, its appearance resembled the shape of a natural cut fried potato and had a crisp and soft texture.

Comparative Example 1
In the same manner as in Example 1, the colored rope-like swollen snack dough was pressed strongly against the force of Example 1 at 60 mm intervals when the dough surface temperature was 100 ° C. Both ends were squeezed while holding both bottoms. After molding, a cutter blade was applied to the narrowed end portions and cut so as to be perpendicular to the advancing direction of the expanded snack dough, and a cheese-flavored seasoning liquid was applied in the same manner as in Example 1. As a result, a substantially triangular prism-shaped expanded snack confectionery having one side curved in a mountain shape and a narrowing ratio of 20% was obtained. The puffed snack was hardened because the dough of the molded and cut portion was too hardened, and a crispy and soft texture could not be obtained.

Comparative Example 2
The colored rope-like swollen snack dough obtained by the same method as in Example 1 was pressed against the molding plate at 60 mm intervals when the surface temperature of the dough was 100 ° C., weaker than the force of Example 1, Both ends were squeezed while holding both bottoms. After molding, a cutter blade was applied to the narrowed end portions and cut so as to be perpendicular to the advancing direction of the expanded snack dough, and a cheese-flavored seasoning liquid was applied in the same manner as in Example 1. As a result, a substantially triangular prism-shaped expanded snack confectionery with a narrowing ratio of 90% was obtained. Since the puffed snack was hardly curved, it did not resemble the shape of a natural cut fries.

Example 2
A swollen snack material consisting of 54 parts by weight of potato flakes, 34.5 parts by weight of corn starch, 1 part by weight of eggshell calcium, 0.5 parts by weight of emulsifier, and 10 parts by weight of water is put into a twin screw extruder, and the rotational speed is 250 rpm, 150 ° C. And was discharged from a substantially triangular nozzle hole at the tip of the extruder to obtain a rope-like expanded snack dough having a substantially triangular cross section. Thereafter, coloring and drying were carried out in the same manner as in Example 1. Thereafter, the surface temperature of the obtained expanded snack dough was 90 ° C., and both ends were narrowed down while holding both bottom surfaces in the same manner as in Example 1. After that, it was cut in the same manner as in Example 1, and a cheese-flavored seasoning liquid was applied to obtain a substantially triangular prism-shaped expanded snack confectionery with one side curved and a narrowing ratio of 45%. The obtained expanded snack confectionery was colored on the curved side, and the appearance was similar to the shape of a natural cut fries and had a soft and crunchy texture.

Comparative Example 3
A swollen snack material consisting of 54 parts by weight of potato flakes, 34.5 parts by weight of corn starch, 1 part by weight of eggshell calcium, 0.5 parts by weight of emulsifier, and 10 parts by weight of water is put into a twin screw extruder, and the rotational speed is 250 rpm, 150 ° C. And was discharged from a substantially triangular nozzle hole at the tip of the extruder to obtain a rope-shaped expanded snack dough having a substantially triangular prism shape. Thereafter, coloring and drying were carried out in the same manner as in Example 1. Then, after waiting for the surface temperature of the obtained expanded snack dough to reach 75 ° C., a molded plate placed at intervals of 60 mm was pressed in the same manner as in Example 1, and a large number of cracks were found on the dough surface. I couldn't narrow down both ends.

Comparative Example 4
In the same manner as in Example 1, a rope-shaped expanded snack dough having a substantially triangular cross section was obtained. Thereafter, the treatment with the coloring liquid and the drying were carried out in the same manner as in Example 1. Then, after waiting for the surface temperature of the obtained expanded snack dough to reach 60 ° C, the dough is deformed when pressed against the dough by molding plates placed at intervals of 60 mm in the same manner as in Example 1. I could not. Furthermore, as a result of strongly pressing the molded plate into the dough, the vicinity of the pressed portion was crushed, and the intended swollen snack could not be obtained.

Example 3
In the same manner as in Example 1, a rope-like expanded snack dough having a substantially triangular cross section was obtained. Thereafter, coloring and drying were carried out in the same manner as in Example 1. Thereafter, the surface temperature of the obtained expanded snack dough was 80 ° C., and a molding plate placed at an interval of 60 mm was pressed against the dough, and both ends were narrowed down while holding both bottom surfaces in the same manner as in Example 1. Thereafter, cutting and seasoning were carried out in the same manner as in Example 1. As a result, one side was curved, and a substantially triangular prism-shaped expanded snack confectionery with a narrowing ratio of 70% was obtained. The swollen snack had a curved side colored in a color different from that of the other side, and the appearance was similar to the shape of a naturally cut fried potato and had a crisp and soft texture.

It is a perspective view of the puffed snack which concerns on one Embodiment of this invention. It is a perspective view of the puffed snack which concerns on one Embodiment of this invention. It is a perspective view of the puffed snack which concerns on one Embodiment of this invention. It is a top view of the bottom face of the puffed snack which concerns on one Embodiment of this invention. It is a top view of the bottom face of the puffed snack which concerns on one Embodiment of this invention. It is a top view of the bottom face of the puffed snack which concerns on one Embodiment of this invention.

Explanation of symbols

1. A cross section having the largest area in a cross section cut along a plane parallel to the bottom surface of the smaller area.
2.2 The bottom surface of the bottom surface with the smaller area.

Claims (5)

It is a puffed snack with a substantially cylindrical shape or a substantially polygonal column shape, and part or all of the side surface is curved, and both ends are squeezed while holding both bottom surfaces, and the squeezing ratio exceeds 20% and is less than 90%. Puffed snack confectionery characterized by being. 2. The puffed snack according to claim 1, wherein the narrowing ratio is 30% or more and 70% or less. 3. The puffed snack according to claim 1 or 2, wherein a color of a part of the surface is different from a color of another part of the surface. The puffed snack according to claim 3, wherein the color of the surface of the curved side surface is different from the color of the surface of the other surface. The expanded snack confectionery according to any one of claims 1 to 4, wherein the expanded snack confection having a substantially polygonal column shape is an expanded snack confection having a substantially triangular prism shape or a substantially quadrangular prism shape.

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