JP2018196373A - Powder oil and fat for puffed snack food product, and manufacturing method of puffed snack food product using the same - Google Patents

Abstract

To provide powder oil and fat for puffed snack food product capable of providing a puffed snack food good in extensibility of dough when extruded from an extruder and high in swelling rate, and making adhesion of snacks difficult during extrusion from the extruder and drying after cutting, and a manufacturing method of the puffed snack food product.SOLUTION: The oil and fat for puffed snack food product contains at least one kind of emulsifier selected from monoglyceryl fatty acid ester, sucrose fatty acid ester, polyglyceryl fatty acid ester, citric acid monoglyceryl fatty acid ester, and sorbitan fatty acid ester having HLB of 5 or less, and having content of the emulsifier Y of 0.4 to 8.5 mass%, content of the oil and fat X of 40 to 75 mass%, median diameter of an oil droplet dispersed in water R of 0.3 to 1.3 μm, in which the content of the oil and fat X, the median diameter of the oil droplet R and the content of the emulsifier Y satisfy a relationship represented by a formula (I).SELECTED DRAWING: None

Description

  The present invention relates to powdered fats and oils for puffed snack foods and a method for producing puffed snack foods using the same.

  Puffed foods such as puffs that are eaten as a light meal are processed foods that are produced through a puffing and extruding process. This method is widely used in the production of various types of snack foods from the standpoint that various products can be produced by changing the nozzle type regardless of the raw material.

  When the starch raw material and moisture necessary for gelatinization are supplied into the barrel of the extruder, the starch is strongly stirred and pressurized with a screw, and at the same time, the starch is gelatinized by being heated with a barrel heater. The gelatinized dough is discharged into the atmosphere from the die nozzle. At that time, most of the water in the dough is vaporized and the dough expands. Discharged continuous puffed snack food is cut with a cutter and then subjected to a drying process with a dryer or the like.

  When producing such a puffed snack food, it is required that the surface of the dough is uniform and stretches uniformly, that is, has good extensibility. In addition, it is required that the expansion rate is high, and the snacks are difficult to adhere to each other during drying after being extruded and cut from an extruder.

  Moreover, when eating, it is desirable that the puff does not adhere to the teeth and the texture is good. Moreover, it is desirable that the richness is good.

  Conventionally, the following techniques have been proposed for puffed snack foods.

  Patent Document 1 proposes producing a puffed snack food using a composition containing powdered fats and oils, oligosaccharides, vegetables and / or fishery products mainly containing cereals. Powdered fats and oils have been encapsulated with dry emulsions of edible fats and oils, but the details of emulsifiers, the relationship between the emulsifier and fat content and the median diameter of oil droplets dispersed in water are not disclosed. Absent. The challenge is to improve the adhesion of oil to the hands and the deterioration of color, flavor, etc., when ingredients such as vegetables are mixed with cereals and processed. No attention has been paid to improvements in the extensibility of the dough when extruding from a ruder, the adhesion between snacks at the time of drying after cutting, the toothing at the time of eating, and the richness. Patent Document 2 proposes a puffed food to which powdered fats and oils are added, but relates to an instant processed rice food that is restored by adding hot water or water. The relationship between the amount and the median diameter of oil droplets dispersed in water is not disclosed.

  In Patent Document 3, a mixture of powdered fats and oils mixed with starchy raw materials is heated and pressurized with an extruder for the purpose of obtaining workability and a light texture that can mix powders uniformly. Has been proposed. As the powdered fats and oils, those obtained by dissolving and solidifying palm extremely hardened oil are used, but those that are re-dissolved when dispersed in water are not used. not.

JP 2007-209248 A JP 2005-328754 A JP 2005-348663 A

  The present invention has been made in view of the above circumstances, the extensibility of the dough when extruding from the extruder, a puffed snack food having a high puffing rate is obtained, extruded from the extruder, after being cut It is an object of the present invention to provide powdered fats and oils for puffed snack foods that hardly adhere to each other during drying, and a method for producing puffed snack foods using the same.

  In addition to the above-mentioned problems, another object is to provide powdered fats and oils for puffed snack foods that are difficult to stick to teeth during eating and have a rich taste, and puffed snack foods using the same.

In order to solve the above-mentioned problems, the powdered fats and oils for puffed snack food of the present invention are monoglycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, citric acid monoglycerin fatty acid ester, and sorbitan having an HLB of 5 or less. Containing at least one emulsifier selected from fatty acid esters,
The content Y of the emulsifier is 0.4 to 8.5% by mass,
Oil content X is 40 to 75% by mass,
The median diameter R of oil droplets dispersed in water is 0.3 to 1.3 μm,
The content X of the oil and fat, the median diameter R of the oil droplets, and the content Y of the emulsifier are represented by the following formula (I):

It is characterized by satisfying the relationship represented by

  The method for producing a puffed snack food according to the present invention is characterized in that the starchy raw material, the powdered fat / oil for puffed snack food, and water are mixed by an arbitrary addition procedure, and the mixture containing these is heated and kneaded with an extruder and extruded. It is said.

  ADVANTAGE OF THE INVENTION According to this invention, the extensibility of the dough at the time of extrusion from an extruder is favorable, and the expansion | swelling snack food with a high expansion rate is obtained, and it is hard to adhere snacks at the time of the extrusion after extrusion and a cutting | disconnection.

  Moreover, according to this invention, while having said effect, it is hard to stick to a tooth at the time of eating, and it can also obtain the puffed snack food with favorable richness.

  The present invention is described in detail below.

  Although it does not specifically limit as a powdered fat and oil for puffed snack foods of this invention, The powdered fat and oil which dried the oil-in-water emulsion and can be dissolved again in water can be used preferably.

  Fats and oils used in the powdered fats and oils for puffed snack foods of the present invention are not particularly limited as long as they are edible. For example, palm oil, palm kernel oil, coconut oil, rapeseed oil, soybean oil, cottonseed oil, sunflower oil, rice oil , Safflower oil, corn oil, olive oil, sesame oil, fish oil, shea fat, monkey fat, iripe fat, cacao butter, lard, beef tallow, milk fat, fractionated oil or processed oil thereof (cured and transesterified) One or more of the reactions). These may be used alone or in combination of two or more.

  It is preferable that the powdered fat for puffed snack food of the present invention contains an excipient.

  Examples of excipients include proteins or their degradation products, and carbohydrates.

  Examples of the protein include milk protein, soybean protein, wheat protein, whole milk powder, skim milk powder, whey powder, buttermilk powder, collagen, gelatin and the like. Examples of protein degradation products include peptides obtained by hydrolyzing proteins by enzymatic digestion and the like. These may be used alone or in combination of two or more.

  Examples of milk proteins include caseins such as acid casein, rennet casein, sodium caseinate, and potassium caseinate, whey protein, milk protein concentrate, total milk protein, and the like. Examples of the milk protein degradation product include milk peptides obtained by hydrolyzing milk protein by enzymatic digestion or the like. Among these, those in a non-micellar state such as sodium caseinate, potassium caseinate, whey protein, milk peptide, and acid casein are preferable from the viewpoint of improving the emulsion stability.

  The content of the milk protein is not particularly limited, but considering the viscosity of the emulsion before pulverization, it is preferably 0.5 to 10% by mass, more preferably 0.5 to 6% by mass with respect to the total amount of the powdered fat. .

  Examples of sugars include monosaccharides such as glucose, fructose, galactose and mannose, disaccharides such as lactose, sucrose, maltose and trehalose, polysaccharides such as oligosaccharides, dextrin and starch, thickening polysaccharides, and indigestibility Examples include sugars and sugar alcohols. These may be used alone or in combination of two or more.

  Dextrin is a partially hydrolyzed starch obtained by reducing the molecular weight of starch by a chemical or enzymatic method, and a commercially available product can be used. Examples of starch raw materials include corn, cassava, rice, potato, sweet potato, and wheat. Specific examples of dextrin include water candy, powder candy, maltodextrin, cyclodextrin, roasted dextrin, branched cyclodextrin, indigestible dextrin and the like. DE (Dextrose Equivalent) is not particularly limited, but 5 to 30 is preferable, 10 to 30 is more preferable, and 15 to 30 is more preferable. DE is an index of the chain length of a glucose residue, which is a structural unit of dextrin, and is a value indicating the content (%) of reducing sugar in dextrin.

  As starch, for example, potato starch, corn starch, waxy corn starch, wheat starch, rice starch, sweet potato starch, tapioca starch, mung bean starch, sago starch, and the like, and modified starch using natural starch as a raw material, for example, etherification treatment Carboxymethyl starch, hydroxypropyl starch, esterified phosphate starch, starch sodium octenyl succinate, starch acetate, heat-treated starch, acid-treated starch, cross-linked starch, pregelatinized starch, resistant starch, etc. Can be mentioned.

  Examples of thickening polysaccharides include pullulan, gum arabic, xanthan gum, tragacanth gum, gellan gum, guar gum, locust bean gum, tamarind seed gum, carrageenan, agar, LM pectin, HM pectin, methylcellulose, carboxymethylcellulose, hydroxypropylmethylcellulose and the like. Can be mentioned.

  The content of the excipient is preferably 10 to 60% by mass, more preferably 15 to 55% by mass, and still more preferably 20 to 55% by mass with respect to the mass of the entire powdered fat.

  The fat and oil for puffed snack food of the present invention is at least one selected from monoglycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, citric acid monoglycerin fatty acid ester, and sorbitan fatty acid ester having an HLB of 5 or less as an emulsifier. Contains seed emulsifiers. Here, the HLB of the emulsifier is a numerical value representing the balance between the hydrophobicity and the hydrophilicity of the emulsifier, and the value calculated mainly by the following Griffin equation (Atlas method) is referred to. Conventionally, in the emulsifier in which the value obtained by the method by the emulsification experiment is referred to rather than the Griffin equation, the value by the method is referred to. When using a commercial product, reference is also made to the values described in its catalog.

In the above formula, S is the saponification value of the ester, and A is the acid value of the fatty acid.
Among the emulsifiers having an HLB of 5 or less, examples of commercially available sucrose fatty acid esters include S570 (HLB5 manufactured by Mitsubishi Chemical Foods), S170 (HLB1 manufactured by Mitsubishi Chemical Foods), and the like. Examples of commercially available esters include PS5S (HLB4.5 manufactured by Sakamoto Pharmaceutical Co., Ltd.), and examples of commercially available citric acid monoglycerin fatty acid esters include Poem K-30 (HLB3 manufactured by Riken Vitamin Co., Ltd.). Examples of commercially available sorbitan fatty acid esters include Poem S65V (HLB3 manufactured by Riken Vitamin Co., Ltd.).

  When the HLB of the emulsifier is 5 or less, the extensibility of the dough is good, and when the expanded snack is dried, the snacks hardly adhere to each other and the expansion rate is high. Moreover, it is hard to stick to a tooth at the time of eating, and the richness is good. Considering these points, the HLB of the emulsifier is preferably 4.8 or less, more preferably 4.5 or less, and even more preferably 4.3 or less. The lower limit of the HLB is not particularly limited, but considering the above points, 2.5 or more is preferable, and 3.0 or more is more preferable.

  The content Y of the emulsifier whose HLB is 5 or less is 0.4 to 8.5% by mass. When the content Y is within this range, the extensibility of the dough is good, and when the expanded snack is dried, the snacks hardly adhere to each other and the expansion rate is high. Moreover, it is hard to stick to a tooth at the time of eating, and the richness is good. Considering these points, the lower limit of the content Y is preferably 0.6 or more, more preferably 0.8 or more, and further preferably 1.0 or more. The upper limit is preferably 8.2 or less, more preferably 7.8 or less, and even more preferably 7.0 or less.

  The powdered fats and oils for puffed snack foods of the present invention have a fat and oil content X of 40 to 75% by mass. When the fat and oil content X is within this range, the extensibility of the dough is good, and when the expanded snack is dried, the snacks hardly adhere to each other and the expansion rate is high. Moreover, it is hard to stick to a tooth at the time of eating, and the richness is good. Considering these points, the lower limit of the oil content X is preferably 43% by mass or more, and more preferably 45% by mass or more. The upper limit is preferably 73% by mass or less, and more preferably 70% by mass or less.

  When added to water, the powdered fat becomes an oil-in-water emulsion, and fine oil droplets are redispersed (re-dissolved). The powdered fat / oil has a median diameter R of 0.3 to 1.3 μm when it is dissolved in water. When the median diameter R is within this range, the extensibility of the fabric is good, and when the expanded snack is dried, the snacks hardly adhere to each other and the expansion rate is high. Moreover, it is hard to stick to a tooth at the time of eating, and the richness is good. Considering these points, the lower limit of the median diameter R of the oil droplet is preferably 0.4 μm or more. The upper limit is preferably 1.2 μm or less.

  The powdered fats and oils for puffed snack foods of the present invention satisfy the relationship represented by the formula (I) in which the fat content X, the median diameter R of the oil droplets, and the content Y of the emulsifier whose HLB is 5 or less. To do.

  Within this range, the extensibility of the fabric is good, and when the expanded snack is dried, the snacks hardly adhere to each other and the expansion rate is high. Moreover, it is hard to stick to a tooth at the time of eating, and the richness is good.

  At the time of producing a puffed snack, when the starchy raw material and water are mixed and heated in the extruder, the starch granules absorb water and gradually expand, and eventually the starch granules collapse and change into a gel. This phenomenon is called gelatinization. Gelatinized starch affects the expansion rate, workability, and adherence of puffed foods. However, too much or too little gelatinization causes inconvenience, and it is important to gelatinize appropriately in production. come. The powdered fats and oils for puffed snack foods of the present invention satisfying the relationship represented by the formula (I) have the effect of protecting starch granules and suppressing gelatinization, and therefore various effects can be obtained by blending with puffed snack foods. Can be obtained. The protective effect of starch is attributed to the median diameter of the powdered fat (if it is large, the dispersibility is poor and the protective effect is weak) and the amount of emulsifier (if it is large, the protective effect is high). In the fabric extensibility, when there are too many emulsifiers, starch granules are excessively protected, so that gelatinization is suppressed and extensibility deteriorates. Moreover, even if the median diameter of the powdered fats and oils is large, the dispersibility is deteriorated, and gelatinization occurs excessively due to insufficient protection of the starch granules, and the dough becomes hard and the extensibility is deteriorated. With respect to the expansion rate, if the amount of emulsifier is large, gelatinization does not proceed due to the protective effect of starch granules, and the expansion rate is low. Regarding the adhesiveness at the time of drying of the puffed snack food, the adhesiveness becomes higher when gelatinized, so that the adhesiveness becomes better as the starch is protected. As for eating with teeth, gelatinized starch and saliva are mixed when eating, and adhesion to the teeth comes out. When starch is protected, gelatinization does not proceed and adhesion to teeth is also suppressed. The rich taste becomes easy to feel when the median diameter is large.

  In addition to satisfying the relationship represented by the above-mentioned formula (I), the powdered fat for puffed snack foods of the present invention makes the expression of various effects as described above even more remarkable. It is preferable that the content X of the oil and fat, the median diameter R of the oil droplets, and the content Y of the emulsifier whose HLB is 5 or less satisfy the relationship represented by the following formula (II).

  In the powdered fats and oils for puffed snack foods of the present invention, the ratio of saturated fatty acids in all constituent fatty acids of the emulsifier having an HLB of 5 or less is preferably 40% by mass or more. When the ratio is within this range, the fabric extensibility and toothing at the time of eating are even better. Considering this point, the ratio is preferably 45% by mass or more, more preferably 48% by mass or more, further preferably 55% by mass or more, still more preferably 80% by mass, and particularly preferably 90% by mass or more.

  Among the emulsifiers having an HLB of 5 or less, monoglycerol fatty acid esters are preferable.

  In the powdered fats and oils for puffed snack foods of the present invention, if necessary, other emulsifiers other than the emulsifier having an HLB of 5 or less can be blended. Other emulsifiers are not particularly limited as long as they are for food use. For example, lecithin, glycerin fatty acid ester, organic acid glycerin fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose Examples include fatty acid esters, propylene glycol fatty acid esters, polyoxyethylene sorbitan fatty acid esters, and stearoyl calcium lactate. These may be used alone or in combination of two or more. When the emulsifier having an HLB of 5 or less and other emulsifiers are blended in the powdered fats and oils for puffed snack foods of the present invention, the oil-soluble emulsifier is usually blended in the oil phase and the water-soluble emulsifier is blended in the water phase. You may mix | blend antioxidant, a coloring agent, a flavor, etc. with an oil phase and an aqueous phase suitably.

  Below, an example of the manufacturing method of the powdered fats and oils for puffed snack foods of this invention is demonstrated.

  Powdered oil and fat is made into an oil-in-water emulsion by adding an oil phase containing oil and fat as described above to an aqueous phase containing excipients, stirring and emulsifying with a homomixer, etc., and homogenizing with a homogenizer. Thereafter, it can be obtained by dry powderization.

  As a method for dry-pulverizing the oil-in-water emulsion, generally known methods such as spray drying, vacuum freeze drying, and vacuum drying can be used. Among these, the spray-drying type powdered oil obtained by a spray-drying method is preferable.

The oil-in-water emulsion can be prepared by mixing an aqueous phase containing excipients and an oil phase containing fats and oils. For example, it can be prepared by the following emulsification step and homogenization step.

  In the emulsification step, the above-mentioned raw materials are put into an agitation tank of an emulsifier and agitated and mixed. Of the raw materials, the blending ratio of fat / oil / excipient / water is not particularly limited. For example, it is within the range of 50 to 200 parts by weight of water per 100 parts by weight of the total amount of fat / oil / excipient. Can be.

  These blending procedures are not particularly limited. For example, after the excipient is dispersed in water at room temperature and then stirred under heating, or after the excipient is dispersed and stirred in heated water and completely dissolved. While stirring with a homomixer, the oil and fat dissolved by heating can be added dropwise to emulsify.

In the homogenization step, the oil droplet size is refined by supplying the emulsified liquid obtained in the emulsification step to a pressure type homogenizer. For example, using a commercially available pressure homogenizer, the oil droplet size can be refined by applying a pressure of about 10 to 250 kgf / cm ² for homogenization.

  Next, in the case of dry powderization by the spray drying method, the homogenized emulsion is supplied to the inlet of the spray dryer with a high-pressure pump, hot hot air is blown, and sprayed from above into the tank of the spray dryer. The spray-dried powder is deposited on the bottom of the tank. As the spray dryer, for example, a spray dryer that sprays by an atomizer system or a nozzle system can be used.

  Next, after the spray-dried powder is taken out from the tank of the spray dryer, it is cooled with cold air while being conveyed by a vibrating fluidized tank or the like, whereby powdered fats and oils can be produced. Note that a heat sterilization step or the like can be provided at an appropriate time.

  By using the powdered fats and oils for puffed snack foods of the present invention, a swollen snack food can be produced by extruding a starchy raw material, water, and a mixture containing the powdered fats and oils for puffed snack foods of the present invention from an extruder. .

  As the starchy raw material, for example, cereals and rhizomes used in ordinary puffed snack foods can be used. Examples of starch-based ingredients include corn, rice, wheat, rye, barley, buckwheat, buckwheat, and mackerel, beans such as red beans, soybeans, peas, and chickpeas, potatoes, sweet potatoes, and cassava (tapioca). And rhizomes. These may be used alone or in combination of two or more. The starchy raw material may be modified starch such as pregelatinized starch or dextrin. These shapes may be powders, and may be a raw shape such as cereals and rhizomes, or a pulverized product.

  In addition to the starchy raw material, water, and the powdered fats and oils for puffed snack foods of the present invention, other auxiliary materials may be added to the puffed snack foods within a range that does not impair the effects of the present invention. Examples of such auxiliary materials include salt, seasoning, sugar, cheese, green paste, powdered vegetables, spices, flavors, acidulants, sweeteners, coloring agents, swelling agents, emulsifiers, calcium (eggshell calcium, shellfish calcium) , Calcium carbonate, etc.). These may be used alone or in combination of two or more.

  The swollen snack food using the powdered fats and oils for swollen snack food of the present invention, when calcium is blended, gives a swollen snack food that has a particularly fine texture and good mouth melt. Calcium may be a calcium compound such as calcium carbonate, or may be natural calcium for foods refined and finely powdered from chicken eggs, shells of shells, beef bones, pork bones and the like. When eggshell calcium is blended when producing a puffed snack food, the blending amount is preferably 0.2 to 10 parts by weight, more preferably 0.6 to 10 parts by weight, based on 100 parts by weight of the starchy raw material. 3-7 mass% is further more preferable.

  The blending amount of the powdered fats and oils for puffed snack food of the present invention when producing puffed snack food is not particularly limited, but is preferably 1 to 10 parts by mass, and 2 to 8 parts by mass with respect to 100 parts by mass of the starchy raw material. More preferred is 3 to 6 parts by mass.

  The amount of water added when producing the puffed snack food is not particularly limited, but it is 10 per 100 parts by mass of starchy raw material as water contained in the dough composed of the raw material supplied to the extruder, added water and the like. -30 mass parts is preferable, 15-25 mass parts is more preferable, and 17-20 mass parts is further more preferable.

  The starchy raw material, the powdered fat and oil for puffed snack food, and water may be mixed by an arbitrary addition procedure, and the mixture containing these is heated and kneaded with an extruder and extruded. As a method of mixing the starchy raw material and powdered fats and oils for puffed snack foods, the starchy raw material and powdered fats and oils for puffed snack foods may be mixed in advance, and then water may be added and mixed. Alternatively, a method may be used in which powdered fats and oils for puffed snack foods are previously dissolved in water to be added and added to the starchy raw material as an emulsion. Among these, since the dispersibility of the powdered fats and oils is improved, an addition procedure in which the starchy raw material and the powdered fats and oils for puffed snack food are mixed in advance and then water is preferable.

  An extruder, which is a continuous extrusion molding machine, is used as a device for adding water to a powder mixture containing a starchy raw material as the main raw material, and gelatinizing it by heating and expanding it into a product shape. It is common.

  The extruder includes a powder raw material supply device, a barrel having a uniaxial or biaxial screw that heats and pressurizes the powder raw material, and a die having a nozzle that discharges the pressurized and heat-treated raw material to the barrel tip. ing.

  For example, a raw material obtained by adding powdered fats and oils to a starchy raw material and uniformly mixing with a mixer or the like can be supplied from a powder raw material supply device. When the powder mixture is quantitatively supplied into the barrel of the extruder, water is quantitatively injected into the barrel by a pump to supply water necessary for gelatinizing the starch. The hydrated powder mixture is vigorously stirred and pressurized with a screw, and at the same time, heated with a barrel heater to gelatinize the starch. At this time, the temperature of the gelatinized dough in the molten state in the barrel is preferably 70 to 120 ° C. from the viewpoint of swelling property, etc., depending on the type of starchy raw material. The barrel temperature may be extruded with a temperature gradient in steps as necessary. The pressure is preferably 1.0 to 8.0 MPa. The viscosity of the gelatinized dough can be adjusted so that the dough of the expanded snack food is not cut by continuous discharge, depending on the barrel temperature, screw rotation speed, amount of water added, and the like.

  The gelatinized dough is discharged into the atmosphere from the die nozzle. At that time, most of the moisture in the dough is vaporized to form bubbles in the dough, and at the same time, the dough is swelled in the atmosphere as vapor. At this time, it is preferable to perform the expansion treatment by setting the extruder die temperature condition to 140 to 170 ° C. The expanded dough that expands according to the shape of the nozzle and is continuously discharged from the tip of the die is cut into a product size. Then, it dries to the target water | moisture content using drying machines, such as oven, and an expanded snack food is manufactured.

  Examples of puffed snack foods using an extruder include puffs.

  EXAMPLES Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples. In addition, the compounding quantity shown in Table 1-Table 3 represents mass%, and the compounding quantity shown in Table 4 and Table 5 represents a mass part.

<Preparation of powdered oil and fat>
The oils and fats listed in Tables 1 to 3 were adjusted to 70 ° C., added with an emulsifier, dissolved by stirring, and then made into an oil phase. 100 parts by mass of water was adjusted to 60 ° C. with respect to 100 parts by mass of the total amount of the oil phase and excipients (sodium casein and dextrin), and excipients were added to form an aqueous phase. The oil phase is maintained at 70 ° C., the aqueous phase is maintained at 60 ° C., the whole amount of the oil phase is added to the aqueous phase while stirring with a homomixer, emulsified in an oil-in-water type, and then a pressure of 150 kgf / cm ² is obtained with a homogenizer. To obtain an oil-in-water emulsion. The obtained oil-in-water emulsion was spray-dried using a nozzle-type spray dryer to obtain a powdered fat with a water content of 1.5% by mass (spray drying conditions: inlet temperature 210 ° C.). The composition of the powdered oil and fat is as shown in Tables 1 to 3.

<Median diameter R of oil droplets>
Powdered fats and oils were dissolved in water so as to be 10% by mass, measured by a Shimadzu SALD-2300 wet laser diffractometer, and a median diameter (μm) was determined as a median particle size distribution.

<Emulsifier content>
Monoglycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, citric acid monoglycerin fatty acid ester, sorbitan fatty acid ester content (mass%) is the American Oil Chemists' Society official method 2017 edition (AOCS Official Methods 7th Edition Cd 11b- 91) etc.

<Ratio of saturated fatty acid in all constituent fatty acids of emulsifier>
The ratio (% by mass) of saturated fatty acids in all the constituent fatty acids of monoglycerin fatty acid ester, sucrose fatty acid ester, polyglycerin fatty acid ester, citric acid monoglycerin fatty acid ester and sorbitan fatty acid ester was determined by gas chromatography (standard oil analysis test method ( (“2.4.2.2-2013 Fatty acid composition (FID temperature rising gas chromatograph method)”) of Japan Oil Chemists' Society).

<Production of puffed snack food>
A puff was prepared as a puffed snack food under the following conditions.

A powder mixture of corn flour and other starchy raw materials and powdered fats and oils prepared in the following composition is supplied to a biaxial extruder (EA-20, manufactured by Suehiro EPM Co., Ltd., die inner diameter 5 mm), and at the same time, water is added in the following composition amount. Add, heat and pressurize in the barrel under the following conditions, extrude from the die tip, expand, cut the resulting discharge to about 0.5 to 1.0 cm in length, and dry with a dryer It was dried with hot air at 75 ° C. so as to be 10% by mass or less to obtain a puff.
Moreover, regarding Example 29, the powdered fats and oils were dissolved in water in advance without being mixed with the powder and added as an emulsion.
(1) Formulation 1 (Examples 1-24, 29-34, Comparative Examples 1-17, 20-22)
<Puff formulation>
Corn flour 100 parts by weight Powdered oil 5 parts by weight Water 20 parts by weight
<Puff production conditions>
Kneading temperature (barrel temperature) 95-105 ° C
Pressure 1.5-2.5MPa
Rotation speed 200 ~ 300rpm
Expansion temperature (die tip temperature) 150-160 ° C
(2) Formulation 2 (Examples 25 and 26, Comparative Example 18)
<Puff formulation>
Potato flakes 100 parts by weight Powdered fats and oils 5 parts by weight Water 20 parts by weight
<Puff production conditions>
Kneading temperature (barrel temperature) 70-80 ° C
Pressure 4.0-5.0MPa
Rotation speed 100 ~ 200rpm
Expansion temperature (die tip temperature) 140-150 ° C
(3) Formulation 3 (Examples 27 and 28, Comparative Example 19)
<Puff formulation>
Top fresh powder 100 parts by weight Powdered oil 5 parts by weight Water 20 parts by weight
<Puff production conditions>
Kneading temperature (barrel temperature) 70-80 ° C
Pressure 3.0-4.0MPa
Rotation speed 200 ~ 300rpm
Expansion temperature (die tip temperature) 145-155 ° C

<Puff volume>
After preparing 10 samples of puffs manufactured in each Example and Comparative Example, each was placed in a 200 mL graduated cylinder and a certain amount of sea sand was put in, so that the sample was completely covered with sea sand. The puff volume (mL) was measured.

<Evaluation>
The following evaluation was performed about the production process of the puff in the above, and the obtained puff.
[Fabric extensibility]
The extensibility when extruding the dough heat-kneaded with an extruder was evaluated according to the following criteria.
Evaluation criteria 5: The surface of the dough is uniform and stretches uniformly.
4: There is no unevenness on the surface of the fabric, and it stretches slightly uniformly.
3: There is no unevenness on the surface of the fabric, but it does not stretch evenly.
2: There is unevenness on the surface of the fabric, and it does not stretch somewhat uniformly.
1: The surface of the dough is uneven and does not stretch uniformly.

[Expansion rate]
The volume ratio of the puffs to which the powders and fats of Examples and Comparative Examples were added to the puffs without addition of the powders and fats was evaluated according to the following criteria as the expansion ratio.
Evaluation criteria 5: 1.6 or more 4: 1.5 or more and less than 1.6 3: 1.3 or more and less than 1.5 2: 1.0 or more and less than 1.3 1: less than 1.0

[Adhesion during drying]
The adhesion between the puffs when the puffs extruded and cut from the extruder were dried with a dryer was evaluated according to the following criteria.
Evaluation criteria 5: The puffs do not adhere to each other and there is no lump.
4: Puffs adhere slightly, but there are few lumps.
3: Puffs adhere to each other, but there are few lumps.
2: Puffs adhere to each other and a large number of lumps are formed.
1: Puffs adhere to each other to form a large lump.

[Adhesion to teeth]
The puff was tasted and the adhesion to the teeth was evaluated according to the following criteria.
Evaluation criteria 5: The puff does not adhere to the teeth and the texture is good.
4: The puff does not adhere to the teeth and the texture is slightly good.
3: Puff does not adhere to teeth, but texture is slightly bad.
2: A puff adheres to the teeth and the texture is slightly bad.
1: A puff adheres to the teeth and the texture is poor.

[Kokumi]
Puffs were sampled by 20 panelists, and the richness was evaluated according to the following criteria. The panel conducted a discrimination test of five tastes (sweet, sour, salty, bitter, umami), a taste concentration difference identification test, a food taste identification test, and a standard odor test, and each of the tests was judged to be suitable. Eight men in their 20s and 40s and 12 women were selected.
Evaluation criteria 5: 17 or more of 20 panelists evaluated that there was a rich taste.
4: 13 to 16 persons out of 20 panelists evaluated that there was a rich taste.
3: 9 to 12 of 20 panelists evaluated that there was a rich taste.
2: Five to eight persons among 20 panelists evaluated that there was a rich taste.
1: It was less than 4 out of 20 panelists evaluated that there was a rich taste.

  The above evaluation results are shown in Tables 1 to 3.

Examples 35-42, Comparative Example 23
A puff was prepared as a puffed snack food under the following conditions.

A powder mixture of flour or potato flakes prepared in the formulation shown in Table 4 and the powdered fats and oils prepared in Examples 1, 3, 20, and 23 is supplied to an extruder, and heated and heated in a barrel in the same manner as described above. It was pressed to extrude, expanded, and dried to obtain a puff.
<Puff production conditions>
Kneading temperature (barrel temperature) 70-80 ° C
Expansion temperature (die tip temperature) 145-155 ° C
Pressure 1.0-5.0MPa
Rotation speed 200 ~ 300rpm

[Water resistance of puffs]
The obtained puff was immersed in water, and the puff state and texture after 10 minutes from the immersion were evaluated according to the following criteria.
Evaluation criteria 5: The penetration of water is only on the puff surface, and the crispy feeling is good.
4: The penetration of water is only on the puff surface and there is a crisp feeling.
3: Water penetration reaches about half of the puff, but it feels crispy.
2: The penetration of water reaches the center of the puff and collapses when touched.
1: The soaking of water reaches the center of the puff, and it is crumbled without touching it.

  The evaluation results are shown in Table 4.

  From Table 4, when the powder fats and oils of Examples 1, 3, 20, and 23 were added, water resistance was improved as compared with Comparative Example 23 in which this was not blended.

  In any case where wheat flour and potato flakes were used, the water resistance was improved by adding the above powdered fats and oils, but when wheat flour was used as a starchy raw material, the water resistance was particularly good.

Examples 43-59, Comparative Examples 24-26
A powder mixture of the raw materials prepared in the formulation shown in Table 5 and the powdered fats and oils produced in Examples 1, 20, and 23 is supplied to an extruder, and heated, pressurized and extruded in the barrel in the same manner as described above, and expanded. And dried to obtain a puff.
<Puff production conditions>
Kneading temperature (barrel temperature) 70-80 ° C
Expansion temperature (die tip temperature) 115-155 ° C
Pressure 1.0-7.0MPa
Rotation speed 150-300rpm

The texture and melting of the resulting puff were evaluated according to the following criteria [puff texture]
Evaluation criteria 5: The texture of the puff is very fine.
4: The texture of the puff is fine.
3: The texture of the puff is slightly fine.
2: The texture of the puff is slightly rough.
1: The texture of the puff is rough.

[Melting puff mouth]
Puffs were sampled by 20 panelists, and the melting of the mouth was evaluated according to the following criteria. The panel conducted a discrimination test of five tastes (sweet, sour, salty, bitter, umami), a taste concentration difference identification test, a food taste identification test, and a standard odor test, and each of the tests was judged to be suitable. Eight men in their 20s and 40s and 12 women were selected.
Evaluation Criteria 5: 17 or more out of 20 panelists evaluated that melting in the mouth was good.
4: 13 to 16 panelists evaluated that the mouth melt was good.
3: 9 to 12 of 20 panelists evaluated that the mouth melt was good.
2: Five to eight out of 20 panelists evaluated that melting in the mouth was good.
1: Four or less of the 20 panelists evaluated the mouth melting to be good.

  The evaluation results are shown in Table 5.

  From Table 5, when powdered fats and oils of Examples 1, 20, and 23 were added, the texture of the swollen snack and melting in the mouth were improved as compared with Comparative Examples 24-26 in which this was not blended.

  In particular, when calcium such as eggshell calcium is blended, Example 43 without blending this with Examples 44 to 49 blended, Example 52 without blending with Example 53 blended with Example 53, and other Examples 50 , 51, 54 to 59, the texture of the expanded snack became finer.

Claims (5)

Containing at least one emulsifier selected from monoglycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, citric acid monoglycerin fatty acid ester, and sorbitan fatty acid ester whose HLB is 5 or less,
The content Y of the emulsifier is 0.4 to 8.5% by mass,
Oil content X is 40 to 75% by mass,
The median diameter R of oil droplets dispersed in water is 0.3 to 1.3 μm,
The content X of the oil and fat, the median diameter R of the oil droplets, and the content Y of the emulsifier are represented by the following formula (I):

Powdered fat for puffed snack foods satisfying the relationship represented by   The powdered fat for puffed snack food according to claim 1, wherein the emulsifier is a monoglycerin fatty acid ester.   The powdered fats and oils for puffed snack foods according to claim 1 or 2, wherein the ratio of saturated fatty acids in all constituent fatty acids of the emulsifier is 40% by mass or more.   A starchy raw material, powdered fats and oils for puffed snack food according to any one of claims 1 to 3, and water are mixed by an arbitrary addition procedure, and a mixture containing these is heated and kneaded with an extruder and extruded. Production method.   The method for producing a puffed snack food according to claim 4, wherein the starchy raw material and the powdered fat for puffed snack food are mixed in advance, and then water is mixed.