JP2018068264A - Molded snack confectionery and manufacturing method therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a molded snack confectionery containing a rice grain-shaped molded body and a binder as essential components and hardly generating cracks even when transported with a package shape without using cardboard.SOLUTION: The molded snack confectionery 6 contains a rice grain-shaped molded body 2 containing rice flour and water, and a binder containing maltodextrin having dextrose equivalent of 10 to 18 and pregelatinized starch as essential components with blended ratio of the essential components of molded body:maltodextrin:pregelatinized starch=18.5 to 53.9:1:1.63 to 2.8 by mass ratio.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a molded snack confectionery having a rice granular molded product and a binder as essential components.

As a conventional example of molded snacks where rice grains can be seen, there is okoshi. Koshi is manufactured by the following method.
First, as a raw material, a rice obtained by steaming and drying, or a rice, rice bran or the like made into a rice cake and then crushed into granules is prepared. Next, the seeds are obtained by roasting and expanding these raw materials. Next, the obtained seeds are mixed with hot molasses (boiled sugar and syrup) to obtain seeds. Next, the obtained seed is rolled into a strip. Next, the band of seeds is cut into a rectangular parallelepiped.
In this way, in the production process of molasses, the molasses cools and hardens to bind expanded rice grains and the like. In addition, because the quality of the resulting mash varies greatly due to subtle differences in the temperature and time at which molasses is boiled, craftsmanship is required for the mash production method.

Patent Document 1 describes a conventional technique for a method for producing a molded snack. Specifically, okoko or granola rubber is usually manufactured using sugar, starch syrup, egg white, gelatin or the like as a binder, and molded foods used for instant foods are, for example, freeze-dried ingredients. It is described that it is sometimes produced by adding and mixing a large amount of dextrin as a binder.
Patent Document 1 also describes a method for producing a molded food product that has a positive texture and texture. The method includes a mixing step of adding a binder to a plurality of edible material pieces and mixing, a charging step of feeding the mixture of each edible raw material piece and a binder into a mold, and the mold A pressurizing step for forming a molded body in the mold by applying a predetermined pressure to the mixture, and a mold releasing step for releasing the molded body from the mold.

  As an example of the edible material piece used in this method, instant noodle scraps formed in a granular and strip shape are described, and the use of pregelatinized starch powder is described as an example of a binder. As a specific example of the binder, “a hydrous alcohol-impregnated alpha cereal powder binder in which 85% by volume of a hydrous alcohol such as ethyl alcohol is added to the alpha cereal powder” is preferable, and this is used. “It is possible to suppress the rapid hatching phenomenon of the pregelatinized cereal powder and to obtain a good binding effect”.

Patent Document 2 describes a method capable of easily producing a shaped snack confectionery in which rice grains can be seen. In this method, first, hot water is added to rice flour and stirred to obtain a dough, and then the dough obtained is processed into a predetermined shape by a vacuum extrusion molding machine to obtain a rice granular shaped body.
Next, after the obtained rice granular shaped body is fried in oil, the mixture obtained by mixing this shaped body and the binder solution is processed into a shaped body of a predetermined shape and dried. As the binder solution, a binder solution containing maltodextrin having a dextrose equivalent of 10 or more and 18 or less and oxidized starch in a mass ratio of maltodextrin: oxidized starch = 50 to 99:50 to 1 is used. ing.

Japanese Patent No. 2548591 JP-A-2015-164418

In the manufacturing method of the shaped snack confection described in Patent Document 2, a shaped snack confectionery in which rice grains can be seen can be easily produced. However, since the obtained product tends to be easily broken when transported as a product, it is necessary to take a packaging form that is placed on a cardboard and put in a bag, and improvement in productivity and cost reduction are required.
An object of the present invention is to provide a molded snack confectionery having a rice granular molded body and a binder as essential components, which is less likely to crack even when transported in a packaging form that does not use cardboard.

  In order to solve the above-mentioned problem, a molded snack confectionery which is an embodiment of the present invention is a rice granular molded product containing rice flour and water, a binder containing maltodextrin having a dextrose equivalent of 10 or more and 18 or less and pregelatinized starch. And the blending ratio of the essential components in terms of mass ratio: the molded body: the maltodextrin: the pregelatinized starch = 18.5-53.9: 1: 1.63-2.8. It is characterized by being.

The method for producing a molded snack according to one aspect of the present invention includes the following steps (1) to (7).
(1) Stirring process to obtain dough by adding hot water to rice flour and stirring
(2) A rice grain forming step of obtaining a rice-shaped formed body by cutting the dough processed into a predetermined shape by a vacuum extrusion molding machine.
(3) A frying step of frying the rice granular compact with oil.
(4) A plurality of rice granular shaped bodies after the frying step and a binder aqueous solution containing maltodextrin having a dextrose equivalent of 10 to 18 in terms of mass ratio: the shaped body: the maltodextrin = 18. A first mixing step of mixing at a ratio of 5 to 53.9: 1 to obtain a first mixture.
(5) While stirring the first mixture, the pregelatinized starch is added and mixed in a mass ratio of the ratio of maltodextrin: pregelatinized starch = 1: 1.63 to 2.8, Second mixing step to obtain two mixtures.
(6) A molded body processing step for processing the second mixture into a molded body having a predetermined shape (for example, a rectangular parallelepiped shape, a cubic shape, a rice ball shape, a cylindrical shape, a triangular prism shape, etc.).
(7) A drying step of drying the molded body having the predetermined shape.

The dextrose equivalent (DE) is a value indicating how much the hydrolyzate or sugar of starch has a reducing power corresponding to the same amount of dextrose (glucose, glucose). DE of dextrin (defined here as “hydrolysate of starch”) is an indicator of the progress of hydrolysis, and the larger the value, the more the degradation proceeds and the more low-molecular carbohydrates are contained. Means. The dextrose equivalent of starch is 0, and the dextrose equivalent of dextrose is 100.
Maltodextrin is a mixture of dextrose monomer, dimer, oligomer and polymer produced by hydrolysis of starch, and the ratio of each component varies depending on the degree of hydrolysis. In addition, maltodextrin may be defined as “a starch hydrolyzate having a DE of more than 10 and less than 20.”

In the molded snack confectionery of one aspect, as a binder, by containing maltodextrin having DE of 10 or more and 18 or less and pregelatinized starch in the above-mentioned ratio, good texture and resistance to cracking during transportation, Good moldability in the molded body processing step can be obtained. When a dextrin having a DE of more than 18 is used, the texture of the formed snack confectionery becomes poor (the texture becomes too hard and hard). If the DE of maltodextrin is less than 10, the moldability in the molded body processing step tends to be poor (molding may not be possible depending on the molding machine employed).
The reason why maltodextrin: pregelatinized starch = 1: 1.63 to 2.8 is as follows. If the ratio of pregelatinized starch is less than 1.63, the effect of suppressing cracking during transportation cannot be obtained. When the ratio of pregelatinized starch exceeds 2.8, moldability and texture become poor.

According to the method of 1 aspect, the shaping | molding snack which can see rice grain is obtained. However, this rice grain is formed into a rice shape using rice flour. In addition, this method does not require craftsmanship, unlike the conventional method for producing rice cake, which is a conventional example of molded snacks where rice grains can be seen.
In the first mixing step, an aqueous binder solution to which a component having a binding action other than maltodextrin (for example, pullulan) is added may be used as necessary.
Further, in this method, a molded snack containing ingredients can be obtained by adding ingredients in addition to the rice granular compact and the binder in the mixing step and mixing them. Moreover, a seasoning can be performed in a mixing process by adding not only a rice granular molded object and a binder but a seasoning material in a mixing process, and mixing. Moreover, you may add and mix both an ingredient and a seasoning.

As seasonings, seasonings (sugar, soy sauce, salt, etc.), seasonings (powder in which seasonings and fragrances are prepared in advance so as to have a predetermined taste), and seasonings (to have a predetermined taste) And a liquid in which seasonings and the like are prepared in advance.
In addition, when obtaining a sweet snack confectionery, it is preferable to use a binder containing syrup and sugar in addition to maltodextrin having DE of 10 to 18 and pregelatinized starch.

  The molded snack confectionery of the present invention is a molded snack confectionery having a rice granular molded product and a binder as essential components, and is not easily cracked even when transported in a packaging form that does not use cardboard. Further, according to the method for producing a molded snack confectionery of the present invention, as a molded snack confectionery having a rice granular molded product and a binder as essential components, even when transported in a packaging form that does not use cardboard, cracks are less likely to occur. Can be manufactured.

It is a figure explaining the method of embodiment.

Embodiments of the present invention will be described below, but the present invention is not limited to these embodiments.
The manufacturing method of the molded snacks of this embodiment is shown below.
First, 2 kg of rice flour (by mass ratio, glutinous rice flour: glutinous rice flour = 100: 10) in which 50 to 80 mesh of glutinous rice flour is mixed is placed in the stirring vessel 11 and placed in the stirring vessel 11 at 80 ° C. The dough 1 is obtained by putting 800 g of the above hot water and stirring for 8 to 12 minutes. The obtained dough 1 is put into a pasta machine (MAC30 manufactured by ITALPAST) 12 whose shape is 3 mm × 8 mm in the shape of the discharge port of the mold, and is subjected to vacuum extrusion molding at a pressure of −21 in Hg (−71.1 kPa). In addition, the cloth having an elliptical cross section continuously coming out from the discharge port is cut to a length of 1 to 3 mm. In this way, a rice granular shaped body 2 is obtained.

The obtained molded body 2 is stored in the container 13. A number of molded bodies 2 stored in the container 13 are fried in oil at 190 to 200 ° C. for 60 to 100 seconds. The molded body 2 after the frying process is drained. The texture of the molded body 2 after the oiling process is both crunchy and crispy, and is different from the texture of the confectionery (only crispy and light).
Next, water or hot water is added to maltodextrin having a DE of 15 and stirred to prepare the aqueous binder solution 4. The mixing ratio of maltodextrin and water is, for example, in a mass ratio, within a range of maltodextrin: water = 1: 2.9 to 3.4.

Next, in the stirring vessel 14, a plurality of molded bodies 2 that have been oiled after the frying step, ingredients and a seasoning material are put, and while stirring these, the binder aqueous solution 4 is further put, A first mixing step is performed. This stirring is performed until the binder aqueous solution 4 is evenly distributed over the molded body 2, ingredients, and seasonings.
The molded body 2 and the binder aqueous solution 4 are blended so that the molded body 2 and maltodextrin have a mass ratio of molded body: maltodextrin = 18.5 to 53.9: 1. In addition, when the binder aqueous solution 4 contains not only maltodextrin but also pullulan, the blending ratio of both is, for example, maltodextrin: pullulan = 1: 0.17.

Next, the pregelatinized starch 41 is sprinkled into the stirring container 14 while further stirring the first mixture in the stirring container 14 (mixed body 2, mixture of ingredients and seasonings, and binder aqueous solution 4). Thus, the second mixing step is performed. The amount of the pregelatinized starch 41 to be added is, by mass ratio, maltodextrin: pregelatinized starch = 1: 1.63 to 2.8 contained in the binder aqueous solution 4 in the stirring vessel 14 (for example, maltodextrin: α It is set as the quantity used as the ratio of modified starch = 1: 2.3).
After the second mixing step, the obtained second mixture is cut by die cutting or after rolling to perform a formed body processing step for processing into a rectangular parallelepiped shaped body 5.

In the case of die cutting, a mold including a concave mold having a large number of rectangular holes and a pressing member having a rectangular convex portion that enters each hole is used. A mixture is put into each concave hole and pressed by a pressing member to obtain a rectangular parallelepiped shaped molded body 5 of 25 mm × 100 mm × 12 to 14 mm.
In the case of cutting after rolling, the mixture is made into a strip having a predetermined thickness with a rolling roller, and then cut in the width direction and then cut in the length direction to obtain 25 mm × 100 mm × 12. A cuboid shaped molded body 5 of ˜14 mm is obtained.

Next, the obtained molded body 5 is dried, thereby evaporating the moisture of the binder solution 4 contained in the molded body 5 and bonding the plurality of rice-shaped molded bodies 2 with the binder. In addition, drying conditions are performed in the range for 30 to 60 minutes at 90-110 degreeC according to the ratio of the binder (maltodextrin + pregelatinized starch) and the water contained in the binder aqueous solution 4, for example. Thereby, the shaping | molding snack confectionery 6 which can see rice grain is obtained.
And the obtained molded snack 6 was a thing which is hard to produce a crack even when it transports with the packaging form which does not use cardboard.

The manufacturing method of the molded snack of this embodiment does not require craftsmanship unlike the manufacturing method of the candy. In addition, when oxidized starch is used, it is necessary to produce an aqueous binder solution by heating, but by using pregelatinized starch, it is not necessary to produce an aqueous binder solution by heating. Therefore, quality does not become unstable due to variations in heating and the like in the heating step of the aqueous binder solution.
In addition, as a method of processing the mixture into a rectangular parallelepiped shaped body, a pair of rolls having a large number of rectangular recesses on the peripheral surface are arranged up and down so that the recesses of both rolls face each other, and the mixture is moved to these rolls. There is also a method of passing between them.
Further, when obtaining a sweet snack snack, maltodextrin having a DE of 15, a pregelatinized starch, starch syrup, and super white sugar as a binder, maltodextrin: pregelatinized starch: starch syrup: super white sugar = An example using what was blended at a mass ratio of 1: 1.63 to 2.8: 4: 2 is given.

DESCRIPTION OF SYMBOLS 1 Material | dough 2 Rice granular molded object 4 Binder aqueous solution 41 Pregelatinized starch 5 Cuboid-shaped molded object 6 Molded snack confectionery 11 Stirring container 12 Pasta machine (vacuum extrusion molding machine)
13 container 14 stirring container

Claims (2)

A rice granular molded product containing rice flour and water, and a binder containing maltodextrin having a dextrose equivalent of 10 or more and 18 or less and pregelatinized starch, as essential components,
Molded snack confectionery in which the blending ratio of the essential components is, by mass ratio, the molded body: the maltodextrin: the pregelatinized starch = 18.5-53.9: 1: 1.63-2.8. A stirring step of adding dough to rice flour and stirring to obtain a dough,
A rice grain forming step of obtaining a rice-shaped formed body by cutting the dough processed into a predetermined shape with a vacuum extrusion molding machine,
A frying step of frying the rice granular compact with oil;
A plurality of rice-shaped shaped bodies after the frying step and a binder aqueous solution containing maltodextrin having a dextrose equivalent of 10 or more and 18 or less in a mass ratio of the shaped body: the maltodextrin = 18.5 to 53. A first mixing step of mixing at a ratio of 9: 1 to obtain a first mixture;
While stirring the first mixture, the pregelatinized starch was added and mixed in a mass ratio such that the ratio of maltodextrin: pregelatinized starch = 1: 1.63 to 2.8, and the second mixture was mixed. A second mixing step to obtain;
A molded body processing step of processing the second mixture into a molded body of a predetermined shape;
A drying step of drying the molded body of the predetermined shape;
A method for producing a shaped snack confectionery.

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