JP2011229472A - Method for producing solid food, and method for producing snack food containing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a solid food widely ranging e.g. from mere simple relish to relish for beer, and to obtain such a snack food that the solid food is scattered over a porous baked food and delicate difference in palate feeling and definite difference in flavor are felt from those of conventional ones.SOLUTION: The solid food is provided, which is obtained by the following process: bread and powdery insoluble dietary fibers are compounded in a base material compounded with a starchy material pregelatinizable by water addition and heating followed by extruding the resultant mixture using a twin-screw extruder while adding water to and heating the mixture to suppress the puffing of the mixture, thus forming it in a solid manner. A method for producing such a snack food that the solid food is scattered over a porous baked food is also provided, being characterized by obtaining by the following process: the solid food is admixed into food dough followed by forming and baking and then drying.

Description

  The present invention relates to a method for producing a solid food by extruding a starchy raw material, bread crumbs, and insoluble dietary fibers that are made alpha by heating and heating with a biaxial extruder to suppress swelling and producing the solid food. The present invention relates to a method for producing snack foods interspersed with porous baked products.

  Conventionally, extrusion molding has been performed using a twin screw extruder. For example, flour and water are kneaded using a twin screw extruder equipped with a progressive screw, kneading screw, and then a progressive screw. A method of extrusion molding is known (Patent Document 1). However, most of what you get from this method is spaghetti.

  In addition, there is a confectionery in which the granular material is dispersed in a baked product and a method for producing the confectionery, for example, Patent Document 2 is a vegetable protein material expanded by pressurizing / heating and releasing pressure, In addition, a confectionery obtained by baking or oiling a dough containing a fine vegetable protein material having a maximum particle size of less than 2 mm and a method for producing the same are known, and as a method for expanding the vegetable protein material, biaxial Patent Document 2 also describes that an extruder can be used. However, in the confectionery, the fine vegetable vegetable material is an expanded product, and the dough is also expanded by baking or oil-cooking, so that the difference in texture between the two is hardly felt.

JP-A-61-81757 JP 2004-180516 A

An object of the present invention is to obtain a solid food that spreads from beer snacks to a beer snack from a confectionery having a new texture that has not been swollen until now, using a biaxial extruder. To do.
In addition, the present invention provides a new type of snack food in which the solid food is scattered in a porous baked food, and a subtle difference in texture and a clear difference in taste are felt when eaten. With the goal.

The gist of the present invention for achieving the object is as follows.
1st invention is the manufacturing method of the solid foodstuff which extrudes the base raw material which mix | blended the starch raw material which gelatinizes by hydration and a heating using a biaxial extruder, Comprising: Bread crumbs and the said base raw material It is a method for producing a solid food characterized by blending insoluble dietary fiber and using a biaxial extruder to add water and extruding while heating to suppress expansion and forming into a solid form.
In the second invention, the solid food produced in the first invention is added to a food dough, mixed, molded, baked and then dried, whereby the solid food is scattered in a porous baked food. A method for producing a snack food, comprising producing a snack food.

A method for producing a solid food, which is the first invention, will be described.
First, as a raw material for obtaining a solid food, a starch raw material that becomes alpha by heating and heating is used as a base raw material, and bread crumbs and insoluble dietary fibers are blended. The starchy raw material is a main raw material for solid food, and examples thereof include wheat flour, corn grits, potato starch, corn starch, rice flour, and rice grits. For example, as a starchy raw material, if you use wheat flour as a base, the texture will be soft, and if you use corn grits, the texture will vary depending on the starchy raw material you use. Depending on,
What is necessary is just to select from the said starchy raw material suitably. In order to make the texture soft, it is preferable to blend hydroxypropylated phosphoric acid crosslinked starch, which is one of processed starches, into the base material.

  Next, bread crumbs are added to the base material containing the starch material. The amount of bread crumb added to the base material is preferably 30-50% by mass of the total amount of the starch raw material and the bread crumb based on the total amount of the raw material. You can control the feeling. When the blending amount of the starchy raw material and bread crumb is less than 30% by mass with respect to the total raw material, even if it is heated and extruded with a biaxial extruder described later, it becomes difficult to connect and becomes a tattered state. On the contrary, if the blending amount of the starchy raw material and bread crumb exceeds 50% by mass with respect to the total raw material, the connection will be worse even if it is heated and extruded with the biaxial extruder described later, and the target shape will be broken. The problem that it cannot be molded easily occurs. The size of the bread crumb is not particularly limited, but a flake shape of about 3 mm is preferable from the viewpoint that the effect of maintaining the shape is large.

  Next, insoluble dietary fiber is added to the base material blended with the starchy material. The insoluble dietary fiber suppresses expansion when a base material blended with the starch material is extruded from a biaxial extruder so that the tissue is extruded in a dense state. Examples of such insoluble dietary fiber include cellulose, hemicellulose, and lignin. Among them, cellulose is preferable from the viewpoint of ease of texture adjustment. And the said cellulose is preferable at the point of obtaining the manufacture aptitude of a biaxial extruder to use the powdered cellulose which is a particle size of a 75 micrometer opening.

  When the quantitative relationship of the starchy raw material, bread crumbs, insoluble dietary fiber (cellulose), and hydroxypropylated phosphoric acid crosslinked starch contained in the base raw material thus obtained is shown, the starchy raw material Is preferably 19 to 26% by mass with respect to the solid food, and is 40 to 120% by mass of bread crumbs and 25 to 75% by mass of cellulose with respect to the starchy raw material, and uses hydroxypropylated phosphate cross-linked starch When it does, it is preferable to mix in the ratio of 20-60 mass%.

In addition to the above raw materials, other raw materials include, for example, powdered oils and fats, soybean protein, sugar, salt, various seasonings, spice powder, etc., and further include red yeast rice pigment, caramel, other colorants, etc. Can be blended into the base material.
Powdered oil and fat and soybean protein are raw materials that have a role of smooth extrusion by a screw in a biaxial extruder and do not swell themselves. Moreover, powdered fats and oils melt | dissolve in an extruder, and the whole becomes easy to slip. Soy protein makes its powder blend uniform by its own emulsifying action. As long as it is a raw material which has such a property, you may use things other than powdered fats and oils and soybean protein.

  Next, the base material blended with the above raw materials is heat-treated with a biaxial extruder to produce the solid food. The biaxial extruder preferably satisfies the conditions of a screw diameter of 20 to 80 mm and a screw length of 300 to 1000 mm. The heat treatment conditions for the biaxial extruder include a temperature of 90 to 180 ° C., preferably 100 to 130 ° C., and a water content of 5 to 15% by mass, preferably 9%, based on the powder raw material in the base raw material. The condition of ˜11% by mass can be shown. In addition, the powder raw materials in the base raw materials include starch raw materials that become alpha by heating and heating, insoluble dietary fiber, bread crumbs, hydroxypropylated phosphoric acid cross-linked starch, powdered oils and fats, soybean protein, sugar, salt, various seasonings And spices, red yeast rice pigments and caramel, and other colorants.

  In addition, the cross-sectional shape of the solid food that has been heat-treated and extruded by the biaxial extruder is circular, polygonal such as a triangle or quadrangle, star shape, heart shape, etc. by changing the die of the biaxial extruder It can be extruded into various shapes. Moreover, although it cuts while extruding the said solid food, the length of the said solid food can be suitably prepared by changing the cutting speed.

  The solid food thus obtained has a caramel-like texture that is soft to the teeth, and if the flavor is, for example, beef flavor, it may feel as if eating a relatively soft beef jerky. it can. Thus, by changing the seasoning, coloring, etc. in the base material, or by sprinkling the seasoning etc. on the solid food, it can be eaten as a snack for beer from confectionery. In addition, by eating the solid food together with other foods, it is possible to taste differences in texture, flavor, and the like. As such an example, a method for producing a snack food in which a solid food is combined with a porous baked food such as bread will be described below. In addition, it is preferable that the moisture content of the said solid food is 9-18 mass%, and the measuring method of the said moisture content was performed by the normal-pressure 105 degreeC heat drying method. The same applies to the following. The water activity of the solid food is 0.40 to 0.70, preferably 0.50 to 0.65, so that it can be stored at room temperature for several months.

  First, as for the raw material of bread, the raw material of bread is generally composed of flour, vegetable oil, water, sugar, salt and yeast, and an emulsifier, an antioxidant and a yeast food preparation can be used as necessary. In addition, for the purpose of improving the flavor of bread, extracts such as yeast extract and bouillon, seasonings such as amino acids and nucleic acids, eggs, butter and the like may be added.

Next, an example of the bread manufacturing process is as follows.
Medium production process-Medium fermentation process-Main process-Floor time process-Division / rounding process-Bench time process-Molding process-Secondary fermentation process-Firing process.
And as the conditions for each of the above steps, the medium fermentation conditions are 27 ± 1 ° C. for temperature and 75 ± 10% relative humidity for 1 to 3 hours, and the bench time process is 27 ± 1 ° C. relative Place at humidity 80 ± 10% for 15-60 minutes, floor time process condition is 25 ± 5 ℃, 10-15min, secondary fermentation process condition is 38.5 ± 1 ℃, relative humidity is 85 ± Examples of the conditions of 15% fermentation for 60 minutes and baking process are 200 to 250 ° C. and 9 to 10 minutes.

  In the bread production process, the main process is preferred as the process to which the solid food can be added. The addition amount of the said solid food is 50 mass% or less with respect to the flour of the said bread raw material, Preferably it is 20-30 mass%. If this amount exceeds 50% by mass, the dough mass will deteriorate in the main slag process, or the fermentation of bread will be significantly hindered in the primary fermentation process. It becomes difficult.

  Next, the obtained bread is aged, preferably sliced into a bite size, and dried to a moisture content of 6% by mass or less. The drying method is preferably fluid bed drying at 130 ± 20 ° C. for 7 to 10 minutes. You may sprinkle oil coating and a seasoning as needed to the bite bread obtained by the said drying.

The snack food obtained by the above method, in which the solid food is interspersed with the expanded food, has a relatively light texture of the expanded food and a relatively hard texture of the solid food. The simplicity of eating only puffed foods is eliminated, and new snack foods can be provided. And by changing the taste, color, and shape of the solid food and changing the expanded food to not only bread but also rice crackers and rice crackers, the variety can be expanded from confectionery to beer snacks.
Such snack foods are provided to the market by being filled and sealed in appropriate amounts in a synthetic resin packaging bag that blocks light and oxygen transmission.

(Examples 1 to 3, Comparative Examples 1 and 2)
Based on the formulation shown in Table 1, each powder raw material shown in Table 1 is mixed to prepare a base raw material, which is described in Table 1 using a biaxial extruder (CLEXTRAL EV32 type) After the heat treatment at a heating temperature of 130 ° C. while adding the amount of water added, the solution was extruded from the biaxial extruder.

(Evaluation methods)
Evaluate the impact on solid foods when there is a starchy raw material, insoluble dietary fiber and bread crumbs, which are essential raw materials for solid foods, which are pregelatinized by heating and when there is no part of the above raw materials. The results are shown in Table 2. That is, as shown in Table 1, Examples 1 to 3 have all of the above raw materials, Example 2 has a smaller amount of powdered cellulose than Example 1, and Example 3 has a hydroxy content compared to Example 1. This is a formulation showing a case where propylated phosphate cross-linked starch is not blended. In addition, Comparative Example 1 is a blend that shows a case where powdered cellulose is not blended among essential ingredients, and Comparative Example 2 is a blend that shows a case where bread crumb is not blended among essential ingredients.

表2の結果から、本発明の固形食品を得るためには、加水と加熱によりα化する澱粉質原料とパン粉と不溶性食物繊維が揃っている必要があることがわかる。

From the results in Table 2, it can be seen that in order to obtain the solid food of the present invention, it is necessary to have starchy raw materials, bread crumbs, and insoluble dietary fibers that are gelatinized by addition of water and heat.

(Examples 4, 5, and 6)
The influence on the solid food by the difference of the amount of water at the time of biaxial extruder processing was investigated. That is, the amount of water added when heat-treating with a biaxial extruder using 350 parts by mass of the powder blend of Example 1, Example 4 is 35 parts by mass, Example 5 is 38 parts by mass, Example 6 Was heat-treated under the condition of 30 parts by mass, and then extruded to obtain a solid food. The obtained solid food was evaluated by sensory evaluation, and the results are shown in Table 3. The water content was 13.5% by mass in Example 4, 14.0% by mass in Example 5, and 12.7% by mass in Example 6.

表3の結果から明らかなように、二軸エクストルーダーによる加熱処理の際における加水量が9〜11質量％程度が好ましいということを示している。

As is apparent from the results in Table 3, the amount of water added during the heat treatment with the biaxial extruder is preferably about 9 to 11% by mass.

(Examples 7 to 11)
The influence on the solid food due to the difference in the proportion of the starchy raw material that is added to the raw material of solid food and the starchy raw material that is pregelatinized by heating and the bread crumb relative to all the raw materials was investigated. That is, based on each formulation shown in Table 4, a solid food was obtained under the same biaxial extruder conditions as in Example 1. The obtained solid food was evaluated by sensory evaluation, and the results are shown in Table 5.

表5から、実施例7と11よりも実施例8〜10が好ましく、よって、澱粉質原料の配合量とパン粉の配合量の和を全原料に対して30〜50質量％とすることが好ましいことが分かる。

From Table 5, Examples 8 to 10 are preferable to Examples 7 and 11, and therefore, the sum of the amount of starchy raw material and the amount of bread crumb is preferably 30 to 50% by mass based on the total raw material. I understand that.

(Example 11)
Snack foods were manufactured based on the formulation in Table 6. First, yeast, water, and 70% by mass of the blended flour are well kneaded and fermented for 1 hour at a temperature of 27 ° C. and a relative humidity of 75%. All the remaining raw materials (including the remaining wheat flour) other than the solid food are added to the prepared middle seed and kneaded well, and then the solid food is added to acclimate the solid food into the dough of the snack food. After that, the fabric obtained through a floor time of 25 ° C and 10 minutes was divided and rounded, and the fabric obtained after a bench time of 27 ° C, relative humidity 80% and 18 minutes was 20mm in diameter and 300mm in length. Molded and baked in a tunnel oven at 210-230 ° C. for 9 minutes to obtain bread. The obtained bread was sliced at a thickness of 6 mm and dried with hot air at 120 ° C. for 8 minutes to obtain a bite-size snack food (water content: 5.0% by mass).
The obtained snack food was able to taste the flavor and texture of solid food and the flavor and texture of bread at the same time. In addition, since it was possible to eat with a bite, it was very easy to eat.

(Example 12)
After baking the dough, cut it into a 10mm x 10mm x 10mm cube, all with the exception of obtaining a bite-sized snack food (moisture content of 5.0 mass%) with a hot air drying time of 10 minutes. By the method, a bite-sized snack food was obtained. The feeling of eating the obtained snack food was different from that of Example 11 and was a sensation of tasting a new snack food.

  The solid food can be used from confectionery to beer snacks by seasoning and the like, and the solid food can be combined with a porous baked food to widen the range of new snack foods.

Claims (8)

  A method for producing a solid food, which is formed by extruding a base material containing a starchy raw material that is gelatinized by hydration and heating into a solid form using a biaxial extruder, and blending bread crumbs and insoluble dietary fiber with the base material A method for producing a solid food, wherein the biaxial extruder is added with water and heated to extrude the mixture while suppressing expansion.   2. The method according to claim 1, wherein the insoluble dietary fiber is cellulose.   2. The method according to claim 1, wherein hydroxypropylated phosphate cross-linked starch is further added to the base material of the solid food.   2. The method according to claim 1, wherein the heating temperature of the biaxial extruder is 90 to 180 ° C., and the amount of water added is 5 to 15% by mass with respect to the weight of the powder raw material.   A snack food in which the solid food is interspersed in a porous baked food after the solid food produced by the method of claims 1 to 4 is added to a food dough, molded, baked and then dried. A method for producing a snack food, characterized in that:   6. The method according to claim 5, wherein the baked food is bread.   6. The method according to claim 5, wherein the moisture content of the dried baked food is 6% by mass or less.   6. The method according to claim 5, wherein the drying is fluidized bed drying.