JP2655264B2 - Production method of puffed food - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a method for producing puffed food by extrusion cooking of a starchy raw material and fish and shellfish.

"Prior art and its problems" Starch-based puffed foods have been appreciated by many people as arale, rice crackers and the like since ancient times. To give a typical example of these production methods, for example, Arale, milled rice, milled rice, washed with water,
After immersion, the starch is gelatinized and kneaded using a steamer or a heating kneader to form a rice cake, which is refrigerated or left to solidify, cut into appropriate sizes, dried, and dried. It is manufactured by making dough, frying this raw dough or frying with oil, and coating with seasonings. In addition, rice crackers are made of flour, starch,
One or two or more selected from rice flour etc. are mixed with water to make the original seed, which is cast on an iron plate that can be heated up and down, sealed and heated to gelatinize, then the sealed state is opened and expanded. It is also manufactured by frying with oil or seasoning with seasonings as necessary.

However, the above-mentioned puffed foods such as arare, rice crackers,
Since the production process to produce a product is complicated and requires a long time, the inclusion of perishable additives such as fish meat and small fish may lead to spoilage of the product. In addition, in order to obtain a uniform product in quality and appearance of these puffed foods, it was necessary to examine raw materials and strictly control the production process.

On the other hand, in recent years, various types of extrusion cooking for kneading, pressing, heating and extruding irregular-shaped food materials such as powders, flakes, and semi-liquid materials, and organizing to form foods of a certain form have been proposed. Research is being done. 1 and 2 are schematic structural views showing an example of a twin-screw extruder. In the figure, an extruder 1 has a barrel 2, and a feeder 3 for material supply is provided in the barrel 2.
In addition, two rotatable screws 4a, 4b are arranged inside such that their flights 7a, 7b mesh with each other. When the screws 4a and 4b rotate in the same direction, the material is conveyed while being taken in the gap formed by the flights 7a and 7b. A heater 5 for heating the barrel is provided near the tip of the barrel 2, and an extrusion die 6 is provided at the tip of the barrel 2 according to the shape and properties of the target product. A cooling device such as a fluid jacket may be provided instead of or together with the heater 5 for heating. Therefore, raw materials such as various food materials are introduced into the barrel 2 from the feeder 3, kneaded by the screws 4 a and 4 b, pressurized and heated to be organized, and then extruded from the extrusion die 6. In addition, as the flights 7a and 7b provided on the screws 4a and 4b, different types of flights having various actions such as forward feed, kneading, and reverse feed may be attached along the axial direction.

Therefore, by kneading, pressurizing, heating and extruding the starchy raw material using an extruder as described above, it is possible to obtain a food in which the starch raw material is organized and expanded, and it can be used in place of conventional arale or rice crackers. In recent years, it has attracted attention as a snack-style puffed food. Such a manufacturing method by extrusion cooking has an advantage that the process is extremely short and a product having uniform quality and appearance can be obtained.

By the way, in the case of puffed foods mainly composed of starchy raw materials, food raw materials other than starchy raw materials, for example, fish meat, small fish, etc., from the viewpoint of diversifying taste, improving texture, and enhancing nutritional value. Is desired. However, conventionally, in the case of producing a puffed food mainly composed of a starchy material by extrusion cooking, it is only necessary to add fibers or fats and oils to the starchy material as necessary, and fish meat, small fish, etc. Less attempts have been made to extrude other food ingredients with starchy ingredients. This is due to the fact that raw materials such as fish meat and small fish are inferior in terms of preservability, that if they are added directly, it is likely that fish-specific rawness will adhere, and that adjustments to the amount of water, etc. will be required. It seems that the influence has been made.

“Object of the Invention” It is an object of the present invention to provide a method for producing a puffed food which is capable of producing a puffed food made of a starchy raw material containing fish and shellfish in a simple process in a short time.

"Constitution of the Invention" The method for producing a puffed food according to the present invention comprises, in a starchy raw material, at least one selected from the group consisting of undried seafood, dried seafood, dried seafood, boiled tsukudani and fried chicken in an amount of 5 to 25% Kneading the raw material, which is blended in two percent, with two or more extruders,
It is characterized by being extruded by pressurizing, heating and expanding.
In the present invention, the term "fish and shellfish" includes seaweed products.

According to the present invention, when fish and shellfish are directly added to a starchy raw material and extruded, the shellfish is crushed by the extruder and organized together with the starchy raw material, and a puffed food in which fish and shellfish are homogeneously mixed can be easily obtained. The use of dried or cooked fish and shellfish improves the preservability of the fish and shellfish and facilitates the handling as a raw material.

The starchy raw materials used in the present invention include, for example, grains such as rice, wheat, barley, rye, millet, barley, and the like, rice flour, flour, barley flour, rye flour, and the like, wheat starch, potato starch, One or more selected from various starches such as corn starch and sweet potato starch are used. Further, other raw material powders such as fiber such as corn fiber and protein such as soybean protein and egg white powder may be added to these starchy raw materials.

In addition, as the dried or heated seafood, for example, those that have been dried, those that have been boiled with a seasoning liquid, and those that have been fried in oil can be used. Examples of dried foods include dried products such as dried sardines, dried cod, dried herring, salted sardines, dried horse mackerel, dried saury, dried mackerel, dried sardines, dried sardines, etc. Various kinds of foods can be used, such as boiled and dried products such as dried shrimp, dried kelp and dried seaweed such as dried seaweed. In this case, various means such as sun drying, hot air drying, and freeze drying can be employed as the drying means. Further, the dried fish and shellfish preferably have a water content of 20% by weight or less. If the water content is higher than this, the preservability is reduced, and the handling and management of the raw materials are complicated. Become. Examples of the stewed stewed liquid include, for example, seafood such as kelp, sea eel, squid, goby, shrimp, smelt, crucian carp, soy sauce, sugar, syrup, and tsukudani, which is boiled and seasoned with chemical seasonings. No. Furthermore, examples of fried foods include fried fish and shellfish. It is preferable that the water content is not more than 20% by weight even when fried in oil. The blended amount of the dried or cooked fish and shellfish is set to be 5 to 25% by weight in the whole raw materials. When the amount of the above-mentioned fish and shellfish is less than 5% by weight, the obtained puffed food tends to stick in the mouth when eaten, and it is difficult to make puffed uniform and the texture is reduced. When the amount of the fish and shellfish is more than 25% by weight, the texture of the obtained product tends to be hard.

In the present invention, a raw material obtained by mixing 5 to 25% by weight of a starchy raw material with at least one selected from unseasoned fish, dried seafood, dried fish, boiled fish and fried chicken is used. In addition, it is preferable to add fats and oils and / or processed fats and oils. As these fats and oils and / or processed fats and oils, for example, one or more selected from salad oil, shortening, butter and the like are used. By adding these fats and oils and / or processed fats and oils, the fluidity of the raw material is improved, and the workability of the extruder can be improved. Also, because the product is impregnated with fats and / or oils and fats,
You can get a fried product. The blending amount of these fats and oils and / or processed fats and oils is preferably 1 to 15% by weight, more preferably 1 to 3% by weight in the whole raw material. If the amount is less than 1% by weight, the effect of adding fats and oils and / or processed fats and oils is not sufficiently obtained. If the amount exceeds 15% by weight, excessive oils and fats are extruded when extruded with an extruder. I'm getting drunk.

Further, in the present invention, in addition to each of the above-mentioned raw materials, salt,
Seasonings such as sugar and sodium glutamate may be added and mixed.

Thus, in the present invention, a starchy raw material, a dried product,
At least one type of dried or cooked seafood selected from salted, boiled, boiled and fried, and, if necessary, fats and oils and / or processed fats and oils, and various seasonings are introduced into the extruder. Kneading, pressurizing, heating and extruding. In this case, the dried or cooked fish and shellfish can be added as they are in the same size and shape, but those having a particularly large shape are preferably coarsely pulverized to an appropriate size and added. In addition, although it is better to remove portions of the fish and shellfish that clearly impair the taste, such as the head and tail, the crushing power of the extruder is quite strong, and thus the fish and shellfish can be added while containing bone and the like. On the other hand, the extrusion conditions by the extruder are as follows:
The barrel temperature is preferably set to 100 to 180 ° C. When the internal pressure and the barrel temperature are lower than the above, the starchy raw material is sufficiently gelatinized and it is difficult to expand when extruded, and when the internal pressure and the barrel temperature are higher than the above, the raw material becomes There is a risk of burning. By setting the extrusion conditions as described above, it becomes possible to uniformly mix and organize the starchy raw material and the fish and shellfish, and it is possible to pregelatinize the starchy raw material and sufficiently expand it. Becomes

The present invention is to introduce the dried or cooked seafood into the extruder as it is, knead, pressurize, and heat the extruder to homogenously mix and organize with the starchy raw material. Has features. Dried or cooked fish and shellfish have good preservability, so that the preservation and management of the raw materials becomes extremely easy. In addition, by using dried or cooked fish and shellfish, the freshness of the shellfish and the like can be reduced, and the resulting product can have diversified good flavors. Furthermore, by mixing the fish and shellfish, the feeling of sticking to the mouth when eaten is reduced, so that the texture can be greatly improved as compared to products manufactured using only starchy raw materials. Further, since the fish and shellfish are only roughly introduced into the extruder as much as roughly crushed, the manufacturing process is greatly simplified. Then, since the bone is crushed and organized by the extruder, it is possible to obtain a nutritive food rich in calcium.

In the present invention, the target raw material as described above can be obtained by kneading the above-mentioned raw material with an extruder, extruding by pressurizing and heating, and expanding the raw material. It is also possible to obtain a plate-like puffed food by compression-molding.
The plate-like puffed food thus obtained has a crispy texture such as that of a warehouse.

"Examples of the invention" Example 1 (Raw material mixture) Corn starch 50kg Flour 50kg Dry shrimp 10kg Salt 150g Sodium glutamate 50g Sugar 100g As a extruder, a biaxial extruder (manufactured by Mitsubishi Heavy Industries, Ltd.) is used. A reverse feed screw is provided at the end of the screw, and the screw rotation speed is 130 rpm. Then, the temperature inside the barrel is 70-160 ° C, the temperature of the discharge port is 80 ° C, and the internal pressure is 40k.
Adjust to g / cm ² .

In this extruder, 50 kg of the raw material mixture
/ Hour, continuous kneading, kneading, pressurizing, heating and extruding,
Inflate. The extruded product thus extruded is cut into an appropriate length as it is, and left to cool to obtain an expanded food product. Also,
Immediately after being extruded and expanded, it is rolled with a rolling roll, cut into an appropriate length, and left to cool to obtain a plate-shaped expanded food.

All of the puffed foods thus obtained had a good crispy texture and did not feel sticky in the mouth. Further, a good flavor due to dried shrimp was provided.

Example 2 (Blend of raw materials) Corn starch 50 kg Polished rice 50 kg Sardine dried and crushed material 15 kg Salt 150 g Sodium glutamate 50 g Sugar 100 g Salad oil 500 g Among the above raw materials, the rice polishing is performed by air washing or the like to remove the attached sugar. The sardine which had not been subjected to humidification treatment such as washing, immersion, etc., and the dried and crushed sardine which had only the head, tail, etc., but contained bone and the like were used.

The same extruder as in Example 1 was used, and the extrusion conditions were also the same.

Then, among the above-mentioned raw materials, those excluding salad oil are mixed in advance and supplied to the extruder, and at the same time, the salad oil is supplied to the extruder so as to have the above-mentioned blending amount. Then, the mixture is kneaded with an extruder, pressed, heated, extruded, and expanded. The extruded product thus extruded is cut into an appropriate length as it is, and left to cool to obtain an expanded food product. After being extruded and expanded, it is immediately rolled with a rolling roll, cut into an appropriate length, and left to cool to obtain a plate-shaped expanded food.

The puffed food thus obtained was soaked in salad oil moderately and became a fry-like food, had a good crispy texture, and did not feel sticky in the mouth. In addition, the dried crushed sardine had a good flavor.

[Effects of the Invention] As described above, according to the present invention, a starchy raw material and at least one kind of dried or cooked food selected from a dried product, a salted product, a dried product, a tsukudani and a fried product are prepared. The kneaded fish and seafood are kneaded, extruded by heating and kneading with a twin-screw or more extruder, so that the swollen food of the starchy raw material containing the seafood can be shortened in a simple process. Can be manufactured in time. And, by using dried or cooked fish and shellfish, the preservability becomes good, so that the handling of the raw material becomes easy, and also the raw material of the shellfish and the like are reduced to give a good flavor. Can be. Furthermore, by mixing the fish and shellfish, the feeling of sticking to the mouth when eaten is reduced, and the texture can be greatly improved as compared with products manufactured using only starchy raw materials. Furthermore, since the bones of the fish and shellfish are crushed and organized by the extruder, a food rich in calcium and having a high nutritional value can be obtained.

[Brief description of the drawings]

FIG. 1 is a schematic sectional view showing an example of a biaxial extruder, and FIG. 2 is a partially enlarged plan view showing a screw portion of the extruder.

Claims (5)

(57) [Claims] 1. A raw material comprising a starchy raw material comprising 5 to 25% by weight of at least one member selected from the group consisting of a dried seafood, a dried salt, a dried fish, a tsudani and a fried chicken. Kneading with the above extruder, pressurizing, heating and extruding,
A method for producing puffed food, comprising puffing. 2. The method according to claim 1, wherein said starchy material is at least one selected from cereal grains, cereal flour, and starch. 3. The method for producing a puffed food according to claim 1 or 2, wherein fats and / or processed fats and oils are added in addition to the starchy material and the fish and shellfish. 4. An extruder according to claim 1, wherein the extruder is extruded at an internal pressure of 10%.
A method for producing puffed foods at a barrel temperature of 100 to 180 ° C, up to 60 kg. 5. The method according to claim 1, wherein after extruding from the extruder and expanding the extruder,
A method for producing puffed foods, which is further compression-molded with rolling rolls.