JP2012039963A - Puffed food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide puffed food that is less restricted by the kind and the manufacturing method of puffed food, has a light texture, and is unlikely to remain in the mouth.SOLUTION: The puffed food contains Hattai flour (roasted barley flour) and has a true specific gravity of 350 g/L or less. The content of the Hattai flour is preferably 1 to 10 wt.% and the puffed food preferably has a true specific gravity of 50 to 300 g/L, or further preferably 50 to 250 g/L. It is also preferable that the puffed food contains gum arabic or monoglyceride stearate. The puffed food is partly or entirely covered with a covering material such as chocolate dough, an oily liquid preparation, or candy dough.

Description

The present invention relates to a puffed food, and more particularly to a puffed food that has a light texture and is difficult to remain in the mouth.

Attempts have been made in the past to lighten the texture of puffed foods and make it less likely to remain in the mouth.
For example, in Patent Document 1, a kneaded dough material is ground using a mill having a gap of 0.01 to 0.02 cm, and then rolled to a thickness of 1.0 to 3.0 cm to have a predetermined chip shape. After heating at a temperature of 300 ° C. to 400 ° C. and then frying with a fryer at a temperature in the range of 195 ° C. to 205 ° C., a predetermined chip shape with a thickness of 1.0 to 3.0 cm is obtained. It is disclosed that a snack confectionery in which a space portion is formed inside the expanded predetermined chip shape is disclosed and the texture is further improved can be provided. Yes. However, this snack confectionery has a space formed therein, and the range to which this technology can be applied is not general snack confectionery, and the processing temperature is two steps.

Patent Document 2 discloses a method for producing a puffed snack characterized in that a snack dough is subjected to a hot-air puffing treatment and then freeze-dried, and has a soft texture that does not feel crunchy and melts well in the mouth. In addition, it is described that it is possible to produce a puffed snack that is not burnt. However, the process of performing the hot air expansion process and then freeze-drying process is cumbersome and very expensive, and cannot be easily adopted industrially in terms of cost.
Further, Patent Document 3 discloses a corn chip characterized in that a dough obtained by mixing corn powder as a main raw material and moisture is subdivided and compression-baked into a thin plate lump between heating plates. It is described that corn chips having a light texture can be obtained easily and quickly. However, this technology is limited to thin lumps of corn chips, and is not a technology that can be widely applied to puffed foods of various types and manufacturing methods.

JP 2010-154835 A JP 2001-120187 A JP 2006-288299 A

Therefore, an object of the present invention is to provide a puffed food which is less subject to restrictions on the type and production method of puffed food, has a light texture, and does not easily remain in the mouth.

As a result of intensive studies to achieve the above-mentioned object, the present inventors have found that a puffed food containing a flour and having a true specific gravity of 350 g / L or less exhibits a light texture and hardly remains in the mouth. The present invention was completed.

The present invention has the following configuration.
(1) A puffed food containing mash powder and having a true specific gravity of 350 g / L or less.
(2) The puffed food according to (1) above, wherein the content of the flour is 1 to 10% by weight.
(3) The puffed food according to (1) or (2), wherein the true specific gravity is 50 to 300 g / L.
(4) The puffed food according to any one of (1) to (3), wherein the true specific gravity is 50 to 250 g / L.
(5) The puffed food according to any one of (1) to (4), further comprising gum arabic or stearic acid monoglyceride.
(6) The puffed food according to any one of (1) to (5), wherein the puffing means is an extruder or a hot air oven.
(7) A food product obtained by partially or entirely covering the expanded food product of any one of (1) to (6) with a coating material.
(8) The food according to (7) above, wherein the coating material is chocolate dough, oily seasoning liquid or candy dough.

The puffed food of the present invention has a light texture and does not easily stick to the mouth, so that it does not give a sense of feeling. That is, it is very suitable as a puffed food because it has a light texture and hardly remains in the mouth. The technique of the present invention is less subject to restrictions on the type and production method of the puffed food, and can be applied to various puffed foods.
Moreover, the foodstuff which coat | covered the puffed food of this invention partially or entirely with the coating material turns into a foodstuff which melt | dissolves rapidly in the mouth by combining with the coating material with good meltability in the mouth, and is an attractive foodstuff.

(Definition)
“Hatatai flour” is a flour obtained by roasting and grinding barley or bare wheat, and is used in the same meaning in the present application.

In the present application, the true specific gravity is a weight value (g / L) per unit volume. Unlike the apparent specific gravity, the volume does not include the space around the object, and is literally the true specific gravity.

In the present application, the puffed food is a food whose volume is increased as compared with that before heating by heating, and the puffed food contains bubbles.

In the present application, the chocolate dough is not limited to a standard chocolate dough, but widely means an oily confectionery dough. In the present application, the oily seasoning liquid is obtained by dissolving or dispersing a seasoning in an edible oil or fat. In the present application, the candy dough refers to a dough containing saccharides as a main component and solidifying by cooling.

(material)
The puffed food of the present application contains a ground powder as an essential component.
Other ingredients include grains, sugars, eggs such as dried egg white, dairy products, fats and oils such as shortening, gums, salts such as salt, seasonings, leavening agents, pigments, emulsifiers, fragrances, and other ingredients Can be appropriately used as necessary within a range suitable for the purpose of the present application.

For example, cereal flours include ume powder, shinshin flour, corn grits, soybean powder, pea grits and the like. Sugars include starch, pregelatinized starch, sugar, powdered sugar such as glucose, fructose, trehalose, dextrin, and cellulose, liquid sugar such as starch syrup, glucose fructose liquid sugar, and oligosaccharide, as well as maltitol and sorbitol. Sugar alcohols such as can be used.

Examples of dairy products include skim milk powder, whole milk powder, and dry whey. Examples of gums include gum arabic, xanthan gum, locust bean gum, carrageenan, and agar. Examples of seasonings include soy sauce, mirin, vinegar, and amino acids. Examples of the swelling agent include sodium hydrogen carbonate and ammonium hydrogen carbonate.

(Manufacturing method)
The puffed food of this application can be manufactured as follows, for example.
First, the raw materials are mixed and stirred. For mixing, various mixers such as a food processor and an extruder can be used. The water content is adjusted to a value suitable for swelling during stirring.

Next, molding is performed. For forming, the expanded food dough may be stretched flat and cut out, or the expanded food dough may be extruded with a meat chopper and the extruded rope-shaped dough may be cut. In addition, if it is the type which performs shaping | molding and expansion simultaneously like an extruder, it will not pass through a single shaping | molding process.

Next, it expands and dries. For the expansion and drying, the preformed dough may be expanded and dried simultaneously in various ovens such as a hot air oven, or may be expanded and formed using an extruder and then dried using a hot air dryer or the like. In this way, the puffed food of the present application can be obtained.

In the present puffed food, it is preferable that the content of the starch powder is 1 to 10% by weight because the puffed food is particularly suitable for the purpose of the present application.

In the present puffed food, a true specific gravity of 50 to 300 g / L is preferable because the puffed food is more suitable for the purpose of the present application. A true specific gravity of 50 to 250 g / L is preferable because it becomes a puffed food further suitable for the purpose of the present application.

Furthermore, it is preferable that the puffed food of the present application contains gum arabic or stearic acid monoglyceride because the mouthfeel is further improved and the puffed food is more suitable for the purpose of the present application.

In addition, the puffed food of the present application may be covered with a chocolate dough, an oily seasoning liquid, a candy dough or the like to cover a part or all of it. The covering with the chocolate dough, the oily seasoning liquid, and the candy dough can be performed, for example, by spraying the coating liquid in a rotary kettle and attaching it to the puffed food.

EXAMPLES Hereinafter, although an Example is given and it demonstrates in detail, this invention is not limited to these.

Test example 1
Water is added to each formulation in Tables 2 to 4 to adjust the water content to 16% by weight, cooking and discharging with a single screw extruder, cutting and drying (up to 1.5% water content) to prepare puffed food The texture and mouth feel were evaluated. Cooking with the single-screw extruder was performed at a screw rotation speed of 170 rpm. In addition, all the numerical values in Tables 1 to 4 represent parts by weight. Among all the test plots, the lightness of the texture and the absence of mouth feel of Test Zone 1 using the ground flour were outstanding.

Test example 2
The raw materials in Table 5 and water were mixed to adjust the water content to 20.8% by weight. Next, the food is stirred with a food processor, extruded with a meat chopper, the extruded rope-like dough with a diameter of 6 mm is cut at intervals of 4 mm, and then expanded and dried for 3 minutes using a hot air oven set at 200 ° C. Prepared and evaluated texture and mouth feel. The puffed food was dried up to a moisture content of 2% by weight.

Examples 7 and 8 and Comparative Example 2
In accordance with the composition shown in Table 6 below, puffed food was prepared in the same manner as in Test Example 2, and the texture and mouth feel were evaluated.

Examples 9-13
In accordance with the composition shown in Table 7 below, puffed food was prepared in the same manner as in Test Example 1, and the texture and mouth feel were evaluated.

The puffed foods of Examples 11 to 13 had the same light texture as the puffed food of Example 10, but the mouth feel was further reduced, resulting in a more preferable texture.

Example 14
The chocolate dough having the composition shown in Table 8 was prepared according to a conventional method, and the swollen food obtained in Example 4 was coated using a rotary kettle so that the weight ratio would be chocolate dough 85: puffed food 15. As a result, the texture of the puffed food as the center was very light and there was no mouthfeel at all, so a chocolate confectionery that could be quickly bitten and melted together with chocolate was obtained.

Example 15
An oily seasoning liquid having the composition shown in Table 9 was prepared, and the puffed food obtained in Example 4 was coated with a spray so that the weight ratio became the seasoning liquid 40: puffed food 60. As a result, the texture of the puffed food as the center was very light and there was no mouthfeel, so a puffed confectionery was obtained that chewed and quickly dissolved with the seasoning liquid.

Claims (8)

A puffed food containing ground flour and having a true specific gravity of 350 g / L or less. 2. The puffed food according to claim 1, wherein the content of the ground flour is 1 to 10% by weight. The puffed food according to claim 1 or 2, wherein the true specific gravity is 50 to 300 g / L. The puffed food according to any one of claims 1 to 3, having a true specific gravity of 50 to 250 g / L. The puffed food according to any one of claims 1 to 4, further comprising gum arabic or monoglyceride stearate. 6. The puffed food according to any one of claims 1 to 5, wherein the puffing means is an extruder or a hot air oven. The food which coat | covered the puffed food of any one of Claims 1-6 partially or entirely with the coating material. The food according to claim 7, wherein the coating material is chocolate dough, oily seasoning liquid or candy dough.