JP2010187643A - Puffed confectionery - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide puffed confectionery allowing a person, who eats while controlling a calorie, to feel excellent crispy feeling. <P>SOLUTION: The puffed confectionery is produced by forming potato pellets in a pellet forming process S1, temporarily drying the pellets in a pellet drying process S2, adjusting a moisture content of the pellets to 14-23 wt.% in a pellet moisture content adjusting process S3, spraying oil to the pellets in an oil spraying process S4, puffing the pellets by pressurizing and heating in a puffing process S5, attaching seasoning to the pellets after spraying oil in a seasoning process S6, and baking the product by far-infrared radiation ray in a baking process S7. The physical properties of the puffed confectionery is such that a moisture content is 2-4 wt.%, a distortion ratio to 18N load is 32-46%, a distortion ratio to 15N load is 29-42%, a load to bring a distortion ratio to 30% is 7.98-15.99N, and an apparent specific gravity is 0.035-0.074g/cm<SP>3</SP>. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to an expanded confectionery produced by expanding potatoes.

  As a potato confectionery, a potato thinly sliced and fried in oil or a finely cut potato cut piece bonded and molded and fried in oil are widely known (see, for example, Patent Document 1). ).

JP 2004-329123 A

  However, with the recent increase in health-consciousness, so-called non-fried confectionery that cannot be fried with oil has been desired. In general, this non-fried confectionery is dried by baking with far-infrared rays after applying a seasoning to a slice of potato or a molded product of potato. However, since this non-fried confectionery is too hard or scorched, there is a problem that it is difficult for a person who eats to feel a good crispy feeling.

  Then, an object of this invention is to provide the confectionery which can make the person who eats by suppressing calories a good crispy feeling.

  The expanded confectionery according to the present invention is an expanded confectionery obtained by expanding potato pellets by pressurization and heating, and has a moisture content of 2% to 4% by weight and a distortion rate of 32% to 46% with respect to a load of 18N. It is characterized by that.

  According to the expanded confectionery according to the present invention, potato pellets are expanded by pressurization and heating, and therefore calories can be suppressed as compared with confections fried in oil. And the moisture content of this puffed confectionery is 2% to 4% by weight, and the strain rate with respect to the load of 18N is 32% to 46%. Can make you feel.

  The expanded confectionery according to the present invention is an expanded confectionery obtained by expanding potato pellets by pressurization and heating, and has a moisture content of 2% to 4% by weight and a strain rate of 29% to 42% with respect to a load of 15N. It is characterized by that.

  According to the expanded confectionery according to the present invention, potato pellets are expanded by pressurization and heating, and therefore calories can be suppressed as compared with confections fried in oil. And the moisture content of this puffed confectionery is 2% to 4% by weight, and the strain rate with respect to the load of 15N is 29% to 42%. Can make you feel.

  Moreover, it is preferable that the load from which a distortion rate is 30% is 7.98N-15.99N, and it is preferable that the load from which a distortion rate is 40% is 14.32N-17.10N. According to this swollen confectionery, the load at which the strain rate is 30% is 7.98N to 15.99N, or the load at which the strain rate is 40% is 14.32N to 17.10N, so that the appropriate hardness is obtained. A person who eats with a good feeling can feel a good crispness.

  Further, the ratio of the minor axis to the major axis is preferably 0.8 or more. According to this expanded confectionery, since the appearance of the expanded confectionery is improved by setting the ratio of the minor axis to the major axis to be 0.8 or more, the palatability can be improved.

Further, it is preferable that an apparent specific gravity of ^{0.035g / cm 3 ~0.074g / cm 3} .

  Furthermore, it is preferable that the expanded confectionery according to the present invention has a pellet moisture content adjusted to 14 wt% to 23 wt% and baked with far infrared rays after expansion. According to this expanded confectionery, the moisture content of the pellets is adjusted to 14 to 23% by weight and then expanded at a predetermined pressure and a predetermined temperature, so that the shape of the expanded confectionery can be made uniform. The shape retention of the expanded confectionery can be improved. And by baking the expanded confectionery with far infrared rays, it is possible to make the eating person feel a better crispness.

  Further, the expanded confectionery according to the present invention is baked with far infrared rays after being expanded, and the moisture content after expansion and before baking with far infrared rays is adjusted to 4.9 wt% to 7.0 wt%. It is preferred that According to this puffed confectionery, the puffing is sufficiently accelerated when the pellet is puffed by adjusting the water content after puffing and before baking with far infrared rays to 4.9 wt% to 7.0 wt%. The moisture content can be sufficiently reduced by the expansion and the scorching can be prevented. In addition, by reducing the moisture content to 4.9 wt% to 7.0 wt% before firing, the degree of lowering the moisture content during firing is reduced, so the firing time can be shortened. .

  ADVANTAGE OF THE INVENTION According to this invention, the person who suppresses calories and eats can make a favorable crispy feeling.

It is a flowchart which shows the manufacturing method of the puffed cake which concerns on this embodiment. It is the figure which showed the measurement result of the moisture content before expansion shown in Table 2, after expansion, and after far-red. It is the figure which showed the measurement result of the hardness shown in Table 3 with the graph. It is the figure which showed the measurement result of the hardness shown in Table 4 with the graph. It is the figure which showed the calculation result of the specific gravity after a far-red after the expansion shown in Table 5 with the graph. It is the figure which showed the calculation result of the shape after far-red shown in Table 6 with the graph, (a) has shown the average value and standard deviation of a minor axis and a major axis, (b) is the minor axis with respect to a major axis. The average value of the ratio is shown in a graph. It is the figure which showed the result of the sensory test of an external appearance with the graph. It is the figure which showed the result of the sensory test of crispy feeling in the graph. It is the figure which showed the result of the sensory test of food texture in the graph. It is the figure which showed the result of the sensory test of deliciousness with the graph. It is the figure which showed the result of the sensory test of comprehensive evaluation with the graph.

  Hereinafter, with reference to drawings, suitable embodiment of the puffed cake which concerns on this invention is described in detail.

  FIG. 1 is a flowchart showing a method for producing a puffed cake according to this embodiment. As shown in FIG. 1, first, a pellet forming step S1 is performed. In the pellet forming step S1, the potato is cut into a substantially rectangular parallelepiped and a potato pellet is formed. The shape of the pellet is, for example, a substantially rectangular parallelepiped having a length of 19 mm × width of 19 mm × height of 9 mm. The potato to be formed into pellets may be peeled or may not be peeled. In addition, the size of the length (mm) x width (mm) x height (mm) of the pellet can be appropriately set according to the desired size of the expanded confectionery. However, the vertical and horizontal sizes are preferably set to the same size in order to improve the appearance of the expanded confectionery (that is, to make the ratio of the short diameter / long diameter close to 1). Further, the height size is preferably 5 mm to 12 mm from the viewpoint that the orientation of the pellet placed on the lower iron plate is made constant in the expansion step S5 to be described later, and the pressing direction against the pellet is made constant, 6 mm 10 mm is more preferable.

  Next, a pellet drying step S2 is performed. In the pellet drying step S2, the pellets are dried to adjust the moisture content to 12 wt% to 16 wt%. That is, the pellet drying step S2 is a step of drying the pellet in order to store and store the pellet formed in the pellet forming step S1. For this reason, the pellet drying step S2 can be omitted when it is not necessary to store and store the pellets. On the other hand, when preserving and storing the pellets, the pellets are dried and then stored refrigerated or frozen. In the present invention, the moisture content indicates a moisture content based on weight.

  Next, pellet moisture content adjustment process S3 is performed. In the pellet moisture content adjustment step S3, the moisture content of the pellets is adjusted to 14 wt% to 23 wt%. Preferably, the moisture content of the pellet is adjusted to 17% by weight to 20% by weight. Specifically, moisture is sprayed on the pellets transported at a predetermined speed with a spray-type sprayer or the like to adjust the moisture content of the pellets to 14 wt% to 23 wt%. At this time, since the moisture is uniformly given to the whole pellet by spraying the moisture with the sprayer, the amount of moisture inside the pellet is made uniform. Note that the moisture content of the pellet is determined by investigating the relationship between the pellet conveying speed and the amount of moisture sprayed by the sprayer in advance, and adjusting the pellet conveying speed and the amount of moisture sprayed based on the results of this investigation. The moisture content of the pellet can be adjusted to a desired value. On the other hand, when the pellet drying step S2 of the previous step is not performed, the pellet moisture content is higher than 17% by weight to 18% by weight. Therefore, the pellet moisture content is dried in the same manner as the pellet drying step S2. Is adjusted to 14 wt% to 23 wt%.

  Next, oil spraying process S4 is performed. The oil spraying step S4 is a step of spraying oil on the pellets in order to prevent the pellets from adhering to the iron plate in the subsequent expansion step S5. For this reason, in oil component spraying process S4, the trace amount oil component of the grade which a pellet does not adhere to an iron plate should just adhere to the surface of a pellet. Specifically, oil is sprayed on the pellets conveyed at a predetermined speed with a spray-type sprayer or the like, and a small amount of oil is adhered to the surface of the pellets.

  Next, the expansion step S5 is performed. In the expansion step S5, the pellets whose moisture content is adjusted to 14 wt% to 23 wt% are expanded by pressurization and heating to produce an expanded confectionery having a moisture content of 4.9 wt% to 7.0 wt%. . Here, the expansion pressure that is the pressure for pressurizing the pellet, the expansion temperature that is the temperature for heating the pellet, and the expansion time that is the time for pressing and heating the pellet will be described. When the expansion pressure is low, the pellets are insufficiently expanded. When the expansion pressure is high, the thickness of the expanded expanded confectionery becomes extremely thin. For this reason, the expansion pressure is set to an appropriate pressure at which the expansion of the pellets is promoted and the expanded confectionery has an appropriate thickness. If the expansion temperature is high, it will burn, and if it is low, expansion of the pellet will be insufficient. For this reason, the expansion temperature is set to an appropriate temperature that can promote the expansion of the pellet and prevent scorching. When the expansion time is short, the pellets are insufficiently expanded, and when the expansion time is long, the pellets are burnt. For this reason, the expansion time is set to an appropriate time that can promote the expansion of the pellets and prevent scorching.

  In the apparatus used in the expansion step S5, for example, the upper iron plate and the lower iron plate are arranged to face each other, and the upper iron plate and the lower iron plate are held so as to be movable in the contact / separation direction. Then, in a state where the upper iron plate and the lower iron plate are heated to a predetermined expansion temperature, pellets are placed on the lower iron plate, and the upper iron plate is pressed down and pressed against the lower iron plate with a predetermined expansion pressure. Then, the pellet is sandwiched between the upper iron plate and the lower iron plate, pressurized with a predetermined expansion pressure, and heated with a predetermined expansion temperature. As a result, the pellets are instantaneously crushed into a thin flat plate shape, and the water inside is boiled and blown away, so that an expanded confectionery having a predetermined thickness containing a large number of bubbles is generated.

  Next, seasoning step S6 is performed. In seasoning process S6, oil is sprayed and the seasoning is made to adhere to the expanded confectionery produced | generated by expansion process S5. The oil is sprayed in order to improve the fixability of the seasoning to the expanded confectionery. For this reason, what is necessary is just to adhere to the surface of a puffed confectionery amount of oil of the grade which a seasoning settles in a puffed confectionery. Specifically, a first tumbler and a second tumbler inclined with a hollow structure are prepared. And the expanded confectionery produced | generated by the expansion process S5 is thrown into the inside of a 1st tumbler, and oil is sprayed in a 1st tumbler with a spray type atomizer etc., rotating this 1st tumbler. Thereby, a trace amount of oil adheres to the surface of the expanded confectionery. Thereafter, the swollen confectionery to which oil has adhered is put into the second tumbler, and the seasoning is sprinkled in the second tumbler with a spray-type sprayer or the like while rotating the second tumbler. Thereby, the seasoning adheres to the surface of the swollen confectionery by the oil component adhering to the surface of the swollen confectionery holding the seasoning.

  Next, baking process S7 is performed. In baking process S7, the expanded confectionery to which the seasoning was adhered is baked with far infrared rays, and a moisture content is adjusted to 2 to 4 weight%. Specifically, by irradiating the expanded confectionery conveyed at a predetermined speed with far infrared rays at a predetermined temperature for a predetermined time, the expanded confectionery is baked and the water content is adjusted to 2% to 4% by weight. Since the moisture content of the puffed confectionery produced in the puffing step S5 is 4.9 wt% to 7.0 wt%, for example, irradiation with far infrared rays set at 250 ° C. to 300 ° C. is performed for 180 seconds to 240 seconds. By doing this, the swollen confectionery can be baked to reduce the moisture content to 2 wt% to 4 wt%.

Thus, the swollen confectionery manufactured by the steps S1 to S7 has a moisture content of 2% to 4% by weight, a strain rate of 15% to a load of 15N, 29% to 42%, and a strain rate of 18% to a load of 32%. 46%, load with 30% strain is 7.98N to 15.99N, load with 40% strain is 14.32N to 17.10N, apparent specific gravity is 0.035g / cm ^{3 to} 0.074g / Cm ³ . Here, the apparent specific gravity is a ratio with the mass of water of the same capacity, and will be described in detail in the examples described later. Further, in this specification, the distortion rate is similar to volume strain. Specifically, when a load is applied to the expanded confectionery layered on a predetermined container, the layered layer of the expanded confectionery before and after the load is applied. It is a ratio (compression rate) calculated by the height. And the swollen confectionery having such physical properties, when chewed, the portion chewed by teeth collapses with an appropriate hardness, and a good crispy feeling with good texture is obtained.

  Next, examples of the present invention will be described.

  Water was sprayed on a potato pellet of approximately 19 mm × 19 mm × 9 mm with a sprayer to prepare a large number of seven types of samples 1 to 7 having different moisture contents. Sample 1 was adjusted to a moisture content of 14% by weight, Sample 2 was adjusted to a moisture content of 17% by weight, and Sample 3 was adjusted to a moisture content of 19% by weight. Sample 4 was adjusted to a moisture content of 20% by weight, Sample 5 was adjusted to a moisture content of 23% by weight, and Sample 6 had a moisture content of 26% by weight. Sample 7 has a water content adjusted to 30% by weight. And expansion process S5 and baking process S7 were performed with respect to each sample, and the expanded confectionery was manufactured. In the present example, the state immediately before the expansion step S5 is performed, and the state immediately before the expansion step S5 is performed in a state where the moisture content of the pellets is adjusted by the pellet water content adjustment step S3. The state is referred to as “after expansion”, and the state immediately after performing the firing step S7 is referred to as “after far red”.

膨化工程Ｓ５の条件は、表１に示すとおりとした。すなわち、膨化圧力条件は、ペレットを加圧する上側鉄板と下側鉄板との面圧を１３ＭＰａとし、膨化温度条件は、上側鉄板の温度を２１５℃、下側鉄板の温度を２１３℃とし、膨化時間条件は、ペレットを加圧及び加熱する時間を０．３５秒とした。

The conditions for the expansion step S5 were as shown in Table 1. That is, the expansion pressure condition is that the surface pressure between the upper iron plate and the lower iron plate that pressurizes the pellet is 13 MPa, and the expansion temperature condition is that the temperature of the upper iron plate is 215 ° C. and the temperature of the lower iron plate is 213 ° C. The condition was that the time for pressing and heating the pellet was 0.35 seconds.

  The conditions of baking process S7 irradiated the far infrared rays set to 300 degreeC for 180 second.

  In this example, the expanded confectionery was produced under the above conditions, and after measuring the moisture content, hardness, and specific gravity of the expanded product (expanded confectionery) that was an intermediate product, The moisture content, hardness, specific gravity, and shape of this sample (expanded confectionery) were measured. Furthermore, in this example, in order to confirm the texture and the like of the final product, a sensory test was performed on the sample after the far-red (swollen confectionery).

[Measurement of moisture content]
The water content was measured by the loss on drying method. The equipment used for measuring the moisture content was an infrared moisture meter: FD-240 manufactured by Kett Science Laboratory, Inc., and a food processor: IFP-2600 manufactured by Izumi Seiki Seisakusho Co., Ltd. The measuring method of moisture content is as follows. (1) The sample is ground twice for 30 seconds with a food processor. (2) Place 7 g of the crushed sample on a sample plate in a state where the sample is uniformly spread. (3) The moisture content of the sample is measured by the loss-of-drying method using an infrared moisture meter with the infrared moisture meter set to a drying temperature of 140 ° C. and a drying time of 15 minutes.

表２は、膨化前、膨化後、遠赤後の含水率の測定結果を示しており、図２は、表２に示す膨化前、膨化後、遠赤後の含水率の測定結果をグラフで示した図である。図２では、横軸に膨化前の含水率（重量％）を示しており、縦軸に膨化後及び遠赤後の含水率（重量％）を示している。表２及び図２に示すように、膨化後の含水率は、４．９２重量％〜７．１０重量％となり、膨化前の含水率と膨化後の含水率とは、所定の比例関係となっている。すなわち、膨化前の含水率が小さければ膨化後の含水率も小さくなり、膨化前の含水率が高ければ膨化後の含水率も高くなる。一方、膨化後の含水率と遠赤後の含水率とは比例関係となっておらず、膨化前の含水率に関わり無く遠赤後の含水率は３重量％付近（２重量％〜４重量％）となった。

Table 2 shows the measurement results of the moisture content before expansion, after expansion, and after far-red. FIG. 2 is a graph showing the measurement results of moisture content before, after, and after far-red, as shown in Table 2. FIG. In FIG. 2, the horizontal axis indicates the moisture content (% by weight) before expansion, and the vertical axis indicates the moisture content (% by weight) after expansion and after far-red. As shown in Table 2 and FIG. 2, the moisture content after expansion is 4.92 wt% to 7.10 wt%, and the moisture content before expansion and the moisture content after expansion are in a predetermined proportional relationship. ing. That is, if the moisture content before expansion is small, the moisture content after expansion will be small, and if the moisture content before expansion is high, the moisture content after expansion will be high. On the other hand, the moisture content after swelling and the moisture content after far-red are not proportional, and the moisture content after far-red is around 3% by weight (2 to 4% by weight) regardless of the moisture content before swelling. %).

[Measurement of hardness]
The hardness was measured by measuring the distortion rate when a load was applied to the far-red sample. The equipment used to measure this hardness was a creep meter RE233003B manufactured by Yamaden Co., Ltd., and the plunger for applying a load to the sample was a cylindrical one with a diameter of 16 mm. The measurement method of hardness is as follows. (1) The sample is crushed so that the surface area is about 1 cm ² . (2) Put the crushed sample in a plastic container with an inner diameter of 30 mm, and pile up to a height of 30 mm so as not to create a gap as much as possible. At this time, the operator wore vinyl gloves so that the moisture of the operator's hand would not be transferred to the sample. We also worked quickly to prevent the effects of moisture in the environment. (3) Using a creep meter, a load is applied from the plunger to the sample, and the load until the distortion rate (sample stacking height) of the sample reaches 60% is measured.

表３及び表４は、硬さの測定結果を示した図であり、表３は、１５Ｎ及び１８Ｎの荷重に対する歪率を示しており、表４は、歪率が３０％及び４０％となる荷重を示している。そして、図３は、表３に示す硬さの測定結果をグラフで示した図であり、図４は、表４に示す硬さの測定結果をグラフで示した図である。図３では、横軸に膨化前の含水率（重量％）を示しており、縦軸に歪率（％）を示している。図４では、横軸に膨化前の含水率（重量％）を示しており、縦軸に荷重（Ｎ）を示している。

Tables 3 and 4 are diagrams showing the measurement results of the hardness. Table 3 shows the strain rates with respect to the loads of 15N and 18N, and Table 4 shows the strain rates of 30% and 40%. The load is shown. FIG. 3 is a graph showing the hardness measurement results shown in Table 3, and FIG. 4 is a graph showing the hardness measurement results shown in Table 4. In FIG. 3, the horizontal axis indicates the moisture content (% by weight) before expansion, and the vertical axis indicates the distortion rate (%). In FIG. 4, the horizontal axis shows the moisture content (% by weight) before expansion, and the vertical axis shows the load (N).

  As shown in Table 3 and FIG. 3, the strain rate when a load of 15 N was applied was 29% to 42% in Samples 1 to 5, whereas 47% and 54% in Samples 6 and 7. %. Further, the strain rate when a load of 18 N was applied was 32% to 46% in Samples 1 to 5, whereas it was 50% and 57% in Samples 6 and 7.

  As shown in Table 4 and FIG. 4, the load at which the distortion rate is 30% is 7.98 N to 15.99 N in Samples 1 to 5, while 7.32 N and It became 7.01N. The load at which the distortion rate was 40% was 14.32N to 17.10N in samples 1 to 5, whereas it was 13.26N and 9.58N in samples 6 and 7.

  From these results, when the moisture content before expansion was 26% by weight and 30% by weight as in samples 6 and 7, a good crispy feeling was not obtained because it was brittle and easy to collapse, but as in samples 1-5 It has been found that when the moisture content before swelling is adjusted to 14 wt% to 23 wt%, it has a moderate hardness compared to Samples 6 and 7, and thus a good crispy feeling can be obtained.

  As shown in Table 3 and FIG. 3, the strain rate of the sample with respect to the load of 15N is the smallest in the sample 3 whose moisture content before expansion is 19% by weight, and the strain rate of the sample with respect to the load of 18N is The sample 4 having a water content of 20% by weight is the smallest, and the water content before expansion is higher as it is away from 19% by weight or 20% by weight. For this reason, it can be presumed that the sample having a moisture content before expansion of less than 14% by weight has a higher distortion rate than Samples 1 and 5, similarly to Samples 6 and 7. Further, as shown in Table 4 and FIG. 4, the load at which the strain rate is 30% is the largest in the sample 3 having a moisture content of 19% by weight before expansion, and the load at which the strain rate is 40% is before the expansion. Sample 2 having a water content of 17% by weight is the largest, and it decreases as the water content before expansion becomes lower than 17% by weight and as it becomes higher than 20% by weight. For this reason, in the sample whose moisture content before expansion is less than 14% by weight, it can be presumed that the load is smaller as compared with Samples 1 to 5 like Samples 6 and 7. From these facts, it can be inferred that even a sample having a moisture content before expansion of less than 14% by weight is not brittle compared to Samples 1 to 5 and is not easily crushed.

[Specific gravity measurement]
The specific gravity was measured by measuring the apparent specific gravity. Apparent specific gravity is the ratio to the mass of water of the same volume. The method of measuring the apparent specific gravity is as follows. (1) Prepare a measuring cup of 1 L (volume 1180 ml) and put it up to the upper edge of the measuring cup so as not to break the sample. (2) The weight of the sample is measured in the state of (1) above, and the weight per 1 ml of apparent volume is
Apparent specific gravity = (weight per 1180 ml: g) / 1180 (1)
It calculates with said Formula (1).

  The specific gravity was measured 6 times, and the average value and standard deviation were calculated.

表５は、膨化後、遠赤後の比重の算出結果を示しており、図５は、表５に示す膨化後、遠赤後の比重の算出結果をグラフで示した図である。図５では、横軸に膨化前の含水率（重量％）を示しており、縦軸に比重（ｇ／ｃｍ^３）を示している。表５及び図５に示すように、膨化後の比重が０．０３３ｇ／ｃｍ^３〜０．０７３ｇ／ｃｍ^３、遠赤後の比重が０．０３５ｇ／ｃｍ^３〜０．０７４ｇ／ｃｍ^３となっており、膨化後の比重と遠赤後の比重とが所定の比例関係となっている。ところが、サンプル１〜５については、膨化前の含水率が上がるほど、膨化後及び遠赤後の比重が小さくなっているのに対し、サンプル６及び７については、膨化前の含水率が上がるほど、膨化後及び遠赤後の比重が大きくなっている。そこで、この現象の原因を探ってみたところ、サンプル６及び７のペレットを膨化すると、形状保持性が悪く、脆く崩れ易くなっていた。このため、サンプル６及び７では、計量カップに入れたサンプルが崩れてしまうことにより、膨化後及び遠赤後の比重が大きくなったものと考えられる。

Table 5 shows the calculation result of the specific gravity after the far-red after the swelling, and FIG. 5 is a graph showing the calculation result of the specific gravity after the far-red after the swelling shown in Table 5. In FIG. 5, the horizontal axis indicates the moisture content (% by weight) before expansion, and the vertical axis indicates the specific gravity (g / cm ³ ). As shown in Table 5 and FIG. 5, the specific gravity after expansion is 0.033 g / cm ^{3 to} 0.073 g / cm ³ , and the specific gravity after far-red is 0.035 g / cm ^{3 to} 0.074 g / cm ^3. The specific gravity after expansion and the specific gravity after far-red are in a predetermined proportional relationship. However, for Samples 1-5, the specific gravity after expansion and after far-redness decreases as the moisture content before expansion increases, whereas for Samples 6 and 7, the moisture content before expansion increases. The specific gravity after swelling and after far red is increasing. Then, when the cause of this phenomenon was investigated, when the pellets of Samples 6 and 7 were expanded, the shape retention was poor, and they were brittle and easily collapsed. For this reason, in the samples 6 and 7, it is considered that the specific gravity after the expansion and after the far red is increased due to the collapse of the sample put in the measuring cup.

  From these results, when the moisture content before expansion is 26% by weight and 30% by weight as in Samples 6 and 7, the shape retainability is easily deteriorated, but as in Samples 1 to 5, before the expansion, It was found that when the water content was adjusted to 14 wt% to 23 wt%, the shape retention was improved.

[Shape measurement]
The shape was measured by randomly selecting 30 samples after far-red, and measuring the short diameter and long diameter of the selected samples with a ruler. Then, the ratio of the minor axis to the measured major axis (minor axis / major axis) was calculated, and the average value and standard deviation of the minor axis, the major axis, and the minor axis / major axis were calculated.

表６は、遠赤後の形状の算出結果を示しており、図６は、表６に示す遠赤後の形状の算出結果をグラフで示した図である。そして、図６（ａ）は、短径及び長径の平均値及び標準偏差を示しており、図６（ｂ）は、長径に対する短径の割合の平均値を示している。表６及び図６に示すように、サンプル１〜５は、長径に対する短径の割合（平均値）が０．８〜１．０の間で安定しているのに対し、サンプル６及び７は、長径に対する短径の割合（平均値）が０．７０以下に落ち込んでいる。標準偏差も、サンプル１〜５は０．１２以下であるのに対し、サンプル６及び７は０．１６以上と大きく上昇している。

Table 6 shows the calculation result of the shape after the far red, and FIG. 6 is a graph showing the calculation result of the shape after the far red shown in Table 6. FIG. 6A shows the average value and standard deviation of the minor axis and major axis, and FIG. 6B shows the average value of the ratio of the minor axis to the major axis. As shown in Table 6 and FIG. 6, samples 1 to 5 are stable when the ratio of the minor axis to the major axis (average value) is between 0.8 and 1.0, whereas samples 6 and 7 are The ratio of the minor axis to the major axis (average value) falls to 0.70 or less. Standard deviations of samples 1 to 5 are 0.12 or less, while samples 6 and 7 are greatly increased to 0.16 or more.

  From these results, when pellets having a moisture content before expansion of 26% by weight and 30% by weight are expanded, the shape distortion at the time of expansion increases and the expanded confectionery becomes a distorted shape, but the moisture content before expansion However, it was found that when 14% by weight to 23% by weight of the pellets were expanded, the shape distortion at the time of expansion was suppressed, and an expanded confectionery having a relatively uniform shape could be produced.

[Sensory test]
In the sensory test, seven subjects were allowed to eat the expanded red confectionery of Samples 1 to 7, and a questionnaire was conducted on five items: appearance, crispy texture, texture, and comprehensive evaluation.

Appearance evaluation is
-2: Very bad -1: Bad 0: Neither good nor bad 1: Good 2: Very good-It was shown by -2 to 2 evaluation points.

Evaluation of crispy feeling is
0: No crispness 1: Insufficient crispness 2: Crispy sensation 3: Quite crisp 4: Extremely crisp 0 to 4 evaluation points.

The evaluation of texture is
-2: Texture is very bad -1: Texture is bad 0: Not good or bad 1: Texture is good 2: Texture is very good

Evaluation of taste is
-2: Very bad-1: Bad 0: Not good or bad 1: Delicious 2: Very delicious

The overall evaluation is based on the appearance and taste.
-2: Very bad -1: Bad 0: Neither good nor bad 1: Good 2: Very good-It was shown by -2 to 2 evaluation points.

  The results of the sensory test are shown in Table 7.

表７は、官能試験の結果を示しており、図７〜図１１は、表７に示す官能試験の結果をグラフで示した図である。そして、図７は外観の官能試験の結果を示しており、図８は、サクサク感の官能試験の結果を示しており、図９は、食感の官能試験の結果を示しており、図１０は、おいしさの官能試験の結果を示しており、図１１は、総合評価の官能試験の結果を示している。

Table 7 shows the results of the sensory test, and FIGS. 7 to 11 are graphs showing the results of the sensory test shown in Table 7. FIG. 7 shows the result of the sensory test for appearance, FIG. 8 shows the result of the sensory test for crispy feeling, and FIG. 9 shows the result of the sensory test for texture. Shows the result of the sensory test for deliciousness, and FIG. 11 shows the result of the sensory test for comprehensive evaluation.

  As shown in Table 7 and FIG. 7, the expanded confectionery samples 1 to 5 had a positive appearance score, while the expanded confectionery samples 6 and 7 had a negative appearance score. From this, it was found that by setting the water content before expansion to 14% by weight to 23% by weight, the appearance of the expanded confectionery becomes better than when the water content before expansion is 26% by weight or more.

  As shown in Table 7 and FIG. 8, the expanded confectionery samples 1 to 5 have a crispy feeling score of 2 or more, while the expanded confectionery samples 6 and 7 have a crispy evaluation score of 1. Less than 5 points. From this, it can be seen that by setting the moisture content before expansion to 14 wt% to 23 wt%, the crispness of the expanded confectionery is improved as compared with the case where the moisture content before expansion is 26 wt% or more. It was.

  As shown in Table 7 and FIG. 9, the puffed confectionery samples 1 to 5 had a positive texture score, while the puffed confectionery samples 6 and 7 had a negative texture score. It was. From this, it is found that the moisture content before expansion is 14% by weight to 23% by weight, and the texture of the expanded confectionery is improved as compared with the case where the moisture content before expansion is 26% by weight or more. It was.

  As shown in Table 7 and FIG. 10, the expanded confectionery samples 1 to 5 have a positive taste rating, while the expanded confectionery samples 6 and 7 have a negative deliciousness score. It was. From this, it was found that by setting the moisture content before expansion to 14% by weight to 23% by weight, the expanded confectionery becomes delicious compared to the case where the moisture content before expansion is 26% by weight or more.

  As shown in Table 7 and FIG. 11, the expanded confectionery samples 1 to 5 have a positive overall evaluation score, whereas the expanded confectionery samples 6 and 7 have a negative overall evaluation score. It was. From this, by setting the moisture content before expansion to 14% by weight to 23% by weight, the appearance and taste of the expanded confectionery are improved as compared with the case where the moisture content before expansion is 26% by weight or more. As a result, it has been found that it is possible to produce a puffed cake having high palatability for consumers.

  Thus, according to the expanded confectionery which concerns on the said embodiment, since the potato pellet is expanded by pressurization and heating, calories can be suppressed compared with the confectionery fried in oil. And the moisture content of this expanded confectionery is 2% to 4% by weight, the strain rate with respect to the load of 18N is 32% to 46%, and the strain rate with respect to the load of 15N is 29% to 42%. A person who eats with a good feeling can feel a good crispness.

  Further, even when the load at which the strain rate is 30% is 7.98N to 15.99N and the load at which the strain rate is 40% is 14.32N to 17.10N, the load is moderately hard. It can make people feel good crispness.

  Moreover, since the external appearance of a puffed confectionery becomes good because the ratio of the short diameter with respect to a long diameter shall be 0.8 or more, palatability can be improved.

  And since this expanded confectionery is expanded at a predetermined pressure and a predetermined temperature after adjusting the moisture content of the pellets to 14 to 23% by weight, the shape of the expanded confectionery can be made uniform. The shape retention of the expanded confectionery can be improved. And by baking the expanded confectionery with far-infrared rays, it is possible to make the eating person feel a better crispness.

  Further, by adjusting the water content after expansion and before firing with far infrared rays to 4.9 wt% to 7.0 wt%, expansion of the pellets can be sufficiently promoted, By swelling, the moisture content can be sufficiently reduced and the burning can be prevented. In addition, by reducing the moisture content to 4.9 wt% to 7.0 wt% before firing, the degree of lowering the moisture content during firing is reduced, so the firing time can be shortened. .

  The preferred embodiment of the present invention has been described above, but the present invention is not limited to the above embodiment. For example, in the said embodiment, although pellet forming process S1 to baking process S7 was demonstrated as a series of flow, the pellet dried by pellet drying process S2 in advance is prepared, pellet moisture content adjustment process S3 and baking Only step S7 may be performed.

  Further, in the above embodiment, the oil spraying step S4 is described as being performed prior to the expansion step S5. However, for example, oil is sprayed on the upper iron plate and the lower iron plate, and the pellets adhere to the iron plate in the expansion step S5. If the problem to be solved is solved, the oil spraying step S4 may not be performed. Moreover, although demonstrated as what sprays an oil component in seasoning process S6, if a seasoning settles in a puffed confectionery, it is not necessary to spray an oil component.

Claims (8)

It is an expanded confectionery obtained by expanding potato pellets by pressing and heating,
A puffed confectionery characterized by having a moisture content of 2% to 4% by weight and a strain rate of 18% to a load of 18%. It is an expanded confectionery obtained by expanding potato pellets by pressing and heating,
A puffed confectionery characterized by having a moisture content of 2% to 4% by weight and a strain rate of 29% to 42% with respect to a load of 15N.   The puffed confectionery according to claim 1 or 2, wherein a load with a distortion rate of 30% is 7.98N to 15.99N.   The puffed confectionery according to any one of claims 1 to 3, wherein a load with a distortion rate of 40% is 14.32N to 17.10N.   The ratio of the short diameter with respect to a long diameter is 0.8 or more, The puffed confectionery in any one of Claims 1-4 characterized by the above-mentioned. Puffed confectionery according to any one of claims 1 to 5, apparent specific gravity, characterized in that a ^{0.035g / cm 3 ~0.074g / cm 3} . The moisture content of the pellets is adjusted to 14 wt% to 23 wt%,
The puffed confectionery according to any one of claims 1 to 6, which is baked with far infrared rays after puffing. Fired in the far infrared after expansion,
8. The water content after expansion and before firing with far infrared rays is adjusted to 4.9 wt% to 7.0 wt%. Puffed confectionery.

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