JP2873540B2 - Puff snack manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing puffed snacks. To be more specific, beans grits and rice grits crushed to satisfy predetermined conditions are used as raw materials,
The present invention relates to a method for producing a puff snack in which the puff snack is expanded by an extruder.

[0002]

2. Description of the Related Art Conventionally, there has been known a method for producing a snack confection by puffing a bean raw material such as peas and broad beans with an extruder.
JP-A-51746, JP-A-61-9252, JP-A-61-9253, JP-A-61-58539, JP-A-63-226246, JP-A-2-13
No. 352. The present applicant has also developed a method for producing a puff snack which uses beans as a main raw material, expands it with an extruder, and attaches fats and oils to the obtained expanded product (JP-A-4-117255).
No.), puff snacks are produced by attaching edible oils and fats to this puffed product and then attaching salt and further umami seasonings having bonito soup flavor or kelp soup flavor. The puff snack is rich in beans, especially pea, and satisfies the tastes of many consumers.In addition, the flavor of beans can be varied by combining with various foods. This makes it possible to produce excellent puff snacks. Then, the present inventors tried various flavorings and flavorings on the puff snack.

[0003] However, a puffed snack obtained by combining beans and various foods has different flavors and flavors, but the flavor unique to the beans is too strong, and the flavoring and flavoring of the beans are not sufficiently characterized. There was a problem. Therefore, the present inventors have developed a unique flavoring puff snack.
As a result of conducting research to be able to add flavor,
By using a rice material in addition to a bean material as a raw material of the puffed material, various flavors and flavors are further provided while maintaining a peculiar flavor of the beans, and the rice flavor gives a very unique flavor as a whole. I learned that puff snacks can be obtained. However, when industrial mass production was started using rice as a raw material in addition to bean raw materials, the resulting puffed snacks had variations (such as those with too strong rice flavor and those with too strong bean flavor). Arises)
And encountered a problem.

[0004]

DISCLOSURE OF THE INVENTION The present invention provides a puff snack which retains the unique flavor of beans, is sufficiently seasoned and flavored, and exhibits an extremely unique flavor as a whole due to the flavor of rice. An object of the present invention is to provide a method for producing a puff snack that can be produced stably.

[0005]

Means for Solving the Problems In order to solve the above-mentioned problems, the present inventors have conducted intensive research and development, and have adopted bean grits which have been crushed so as to satisfy predetermined conditions as a bean raw material. Further, it has been found that the above object can be achieved by employing rice grits crushed so as to satisfy predetermined conditions as a rice raw material.
Therefore, the present invention is a method for producing a puff snack in which a raw material containing beans grits and rice grits is expanded by an extruder, wherein the beans grits are crushed beans, and (a) a mesh opening. (B) 40% by weight or more of the whole
μm, but cannot pass through a sieve having an opening of 600 μm, and the rice grits are crushed rice, and (c) pass through a sieve having an opening of 3350 μm, and (d) )
40% by weight or more of the whole passes through a sieve having an opening of 2360 μm, but cannot pass through a sieve having an opening of 600 μm. Hereinafter, the contents of the present invention will be described in detail.

In the present invention, rice grits are used as a rice raw material. This rice grits is a crushed rice as a raw material, which (c) passes through a sieve having an opening of 3350 μm, and (d)
40% by weight or more of the whole passes through a sieve having an opening of 2360 μm, but cannot pass through a sieve having an opening of 600 μm. In particular, in this rice grits, (c ′) all of the crushed material passes through a sieve having an opening of 2800 μm, and (d ′) 40% by weight or more of the whole crushed material passes through a sieve having an opening of 2360 μm. It is preferable that the material cannot pass through a sieve having an opening of 2000 μm. In recent years, indica rice (hereinafter referred to as indica rice) imported from Southeast Asia, particularly Thailand, has been used for the production of processed foods. As is well known, Japonica rice (hereinafter referred to as Japonica rice) is a short-grain type or a medium-grain type, and especially rice cultivated in short-grain type Japan has a thick and sticky rice, On the other hand, indica rice is a long grain type and has little stickiness. When examining the ingredients, indica rice usually has a starch content of 76-79%, of which amylose is 23-29% and amylopectin is 7%.
Japonica rice has a starch content of 76-80%, while amylose is about 17%, amylopectin is about 83%,
Furthermore, in terms of protein content, indica rice had 7.0 ± 1.
It is as high as 5%, which firmly solidifies the starch structure, whereas it is as low as 5.5 ± 1.5% for Japonica rice. And, due to such a difference in components, Indica rice has a harder grain structure, a smaller degree of swelling and disintegration due to a rare alkali, and a higher amylose content of starch than Japonica rice, so that the gelatinization temperature is high, The viscoelasticity is generally large, and the rice cooking characteristics have properties such as a large heat absorption rate and a large expansion volume.

For this reason, the puffed snack of the present invention can be produced with indica rice grits crushed under the same conditions as Japonica rice, but it is difficult to obtain a crispy texture and the puffing ratio is low, and sufficient quality is obtained. There was a problem that it was difficult to obtain a puff snack. After examining this point,
The present inventors have found that, within the range of the crushing conditions of the present invention, there are conditions particularly suitable for crushing Indica rice. That is, in the crushing process of Indica rice, the whole crushed material passes through a sieve having an opening of 2360 μm, and 40% by weight or more of the whole crushed material passes through a sieve having an opening of 2000 μm, but passes through a sieve having an opening of 1000 μm. The particle size is adjusted so that it cannot be performed. In the case of producing rice grits, japonica rice or indica rice may be used alone or in combination. When used in combination, it is preferable to prepare japonica rice to a particle size substantially the same as that of indica rice. In addition, 99 of the crushed indica rice
% Or more is preferably set to 0.6 mm or less in the major axis. This is because the expansion ratio is improved and a crisp texture is obtained.

[0008] In the present invention, bean grits are used as a bean raw material. This bean grits is a crushed legume,
(a) It passes through a sieve having an opening of 5600 μm, and (b) 40% by weight or more of the whole passes through a sieve having an opening of 3350 μm but cannot pass through a sieve having an opening of 600 μm.
In particular, this bean grits has (a ') an aperture of 2800 μm
And (b ') 40 of the whole crushed material obtained
It is preferable that the weight% or more can pass through a sieve having an aperture of 2360 μm and cannot pass through a sieve having an aperture of 2000 μm. In addition, in the case of using the crushed product of Indica rice alone as the rice grits, and also in the case of using Japonica rice in combination, the crushing conditions of the beans grits were all passed through a sieve having a mesh opening of 3350 μm, and 40% by weight of the whole. The above passes through a sieve having a mesh size of 2800 μm.
Preferably not pass through a 00 μm sieve,
In particular, the whole passes through a sieve having a mesh size of 2800 μm, and 40% by weight or more of the whole passes through a sieve having a mesh size of 2360 μm. By setting the crushing conditions in this way, effectively reduce the granular rice or beans remaining in the puff,
A nearly uniform tissue can be obtained.

The beans used as a raw material for producing the soybean grits include a fat and oil content of 15% by weight (hereinafter abbreviated as%).
Or less, preferably 3% or less, protein content 15-30%,
Those with a carbohydrate content of 40-60% are preferred. Examples of these beans include peas, broad beans, red beans, beans,
There may be mentioned pigtails and the like, and they may be used alone or by appropriately selecting two or more kinds. In particular, if red beans, beans, or sardines are used, the resulting puffed snack will have a blue smell. To reduce the blue smell, it is preferable to perform a blanking process such as immersion in water or boiling. It is appropriate to immerse in water at room temperature for 2 to 3 hours or boil at 95 to 98 ° C. for 15 to 40 minutes. In addition, beans that are used as a raw material for bean grits may be used with or without the skin,
Moreover, you may mix both as needed. When a raw bean with an epidermis is used, the resulting puff snack contains abundant dietary fiber, has a dense structure, and has a pleasant texture. By using beans grits and rice grits in combination to satisfy such predetermined conditions, it is possible to effectively reduce the variation in the quality of the obtained puff snack, and furthermore, a puff snack having a moderate fragrance of beans. Can be obtained. The use ratio of the bean grits and the rice grits depends on desired quality, taste and the like, but is generally 20:80 to 80:20, preferably 40:60 to 60:40, and more preferably 46:80.
54-54: 46 is appropriate. In addition to the bean grits and the rice grits, seasonings such as salt and saccharides, coloring agents, and the like may be added as necessary.

The water content of the puff snack raw material obtained by mixing the bean grits and the rice grits is generally from 9 to 20%, preferably from 9 to 15%, more preferably from 12 to 15%. In particular, when a short screw type single-screw extruder is used as the extruder, the water content of the puff snack raw material is preferably 9 to 16%, preferably 9 to 15%, and more preferably 12 to 15%. It is. Particularly, when using rice grits of Japonica rice, it is preferably 12 to 13%, and when using rice grits of Indica rice, the content is preferably 13 to 15%. If the water content is below the lower limit, the raw material may be clogged or scorched during the extruder treatment.
If the water content exceeds the upper limit, the puff snack obtained may have a weak bean-specific flavor and may have a crunchy texture,
Depending on the processing conditions, the expansion may be poor and the texture may be too strong. Therefore, when the puffed snack raw material is out of the above-mentioned moisture range, moisture adjustment such as water addition or drying is performed in advance.

Next, the puffed snack raw material having the above-mentioned moisture range is subjected to a die temperature of 90 to 240 ° C., preferably 90 to 220 ° C.
It is appropriate that the raw material is subjected to a puffing treatment with an extruder so that the raw material becomes 3.0 to 28.0 times, preferably 5.1 to 16.0 times under the condition of ° C. The degree of expansion of the puff snack raw material, immediately after extrusion, cut the puff expanded material so that the puff expanded material has a shape almost similar to the bean grits or grits as the raw material, the obtained puff snack and raw material Is the volume ratio of.
More specifically, the die temperature condition is 90 to 150% when the water content of the puff snack raw material is 9 to 11%.
C., preferably 100 to 140 ° C., and when the water content is 11% to 15%, 100 to 220 ° C., preferably 140 to 220 ° C., more preferably 150 to 22 ° C.
0 ° C. is appropriate and the water content is more than 15%
In the case of up to 0%, 160 to 240 ° C., preferably 180
It is preferable that it is -240 degreeC. When the temperature is lower than this temperature range, the obtained puff snack tends to be poorly expanded, and particularly in the case of Indica rice, the obtained puff snack becomes soft.On the other hand, when the temperature exceeds this temperature range, in the case of Japonica rice, The resulting puff snacks tend to be scorched and have a scorched flavor, and indica rice tends to retain rice grits particles.

[0012] The degree of puff snack swelling is generally 3.0 to 26.0, especially when a puff snack raw material in which pea grits and rice grits are mixed is used.
Times, preferably 5.6 to 14.0 times, and more preferably 6.1 to 11.9 times. In addition, when a puff snack raw material in which broad beans grits and rice grits are mixed is used, it is generally 3.0 to 28.0 times, preferably 9.2 to 14.4 times, and more preferably 11.5 to 11.5 times.
It is desirable to be 14.4 times. If the degree of swelling is less than the above range, the resulting puff snack is insufficiently swelling and becomes too hard, while if it exceeds the range, the resulting puff snack has too light texture,
Further, the texture tends to give a film quality on the surface.

The type of the extruder used in the method of the present invention is not particularly limited. For example, a short screw type single-screw extruder, a long screw type single-screw extruder or a twin-screw extruder is used. You can also. Of these, a short screw type single-screw extruder is particularly preferable. This is because the extruder can more effectively prevent the resulting puffed snack from being scorched, and can obtain a puffed snack with a more crisp texture. In addition, the extruder has advantages that the cost of the apparatus is low and large-scale processing is possible. In addition,
As such a single-screw extruder, one having an L / D of 1 to 5 and a screw length of 10 to 20 cm is preferable. The operating conditions of the extruder are as follows: when using rice grits of japonica rice, the compression ratio is 2-3,
It is appropriate to set the pressure condition to 30 to 160 kg / cm ^2, and the same applies when using rice grits of Indica rice. The reason for setting the compression ratio and pressure conditions lower when using indica rice in this way is that indica rice has a lower amylopectin content than japonica rice and is less likely to expand. When using rice grits including indica rice and japonica rice, the compression ratio and pressure conditions of the indica rice become closer to the compression ratio as the content of the indica rice increases.

The range of the pressure condition can be adjusted by the screw rotation speed, the feed amount, the type of the extruder, the size of each part of the extruder, the area and the number of holes formed in the die, and the like. For example, when a collet machine manufactured by Tape. Inc., which is a single screw type extruder of short screw type, is used, a rice grits made of Japonica rice has a die having two circular holes of 2 to 4 mm in diameter. Is mounted, and the screw rotation speed is 400 to 800 rpm, preferably 400 to 800 rpm.
600 rpm, feed amount 400 g / min to 1800 g /
Min, preferably 700 g / min to 1100 g / min, the above pressure condition can be obtained. In the case of Indica rice, the diameter is 2 to 4 mm, preferably 3 to 4 m in two places.
m, a die provided with a circular hole having a screw rotation speed of 300 to 900 rpm, preferably 400 to 800 rpm
pm and a feed rate of 400 g / min to 1800 g / min, preferably 700 g / min to 1100 g / min, the above pressure conditions can be obtained. In addition, when rice grits of Indica rice are used, the water content is 13 to 1
5% and the die temperature is 10 ℃ compared with Japonica rice
By setting the screw speed to a relatively low value and setting the screw rotation speed to a high value, pulverizing uniformly and then expanding, a puff snack of particularly high quality can be obtained. Thereafter, the obtained expanded product is cut to an appropriate length, and if necessary, subjected to a drying treatment such as hot-air drying to reduce the water content to 7%.
Or less, preferably 2% or less. When the water content exceeds 7%, the obtained puff snack becomes difficult to bite.
This drying treatment is preferably performed at 100 to 190 ° C. for 1 to 20 minutes. Although the production method of the present invention has the above steps, the obtained puffed snack can be treated in the following steps in order to impart desired flavor and flavor.

Next, edible fats and oils are adhered to the water-expanded puffed product. The edible oils and fats need not be particularly limited, but examples thereof include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, corn oil, safflower oil, caboch oil, evening primrose oil, palm oil, shea butter And vegetable oils such as monkey fat, coconut oil, palm oil and palm kernel oil, and animal oils such as beef tallow, lard, fish oil and whale oil. These fats and oils may be used alone or as a mixture, but if necessary, processed fats or oils subjected to hardening, fractionation, transesterification and the like may be used. In the present invention, a wide range of fats and oils can be used, from liquid oils to fats and oils having a high melting point, but purified fats and oils are particularly preferred. Further, in the present invention, a mixed oil of palm oil and rice oil, a single safflower oil and palm oil are suitable, and particularly, a mixed oil of palm oil and rice oil is suitable for the rice flavor of the puffed snack of the present invention. Is most preferable because it enhances In this case, the use ratio of palm oil to rice oil is suitably 5: 5 to 9: 1, preferably 6: 4 to 8: 2.

The amount of the edible fat or oil attached to the puffed product of the present invention is suitably 30 to 150 parts by weight, preferably 40 to 80 parts by weight, per 100 parts by weight of the puffed product. The temperature of the edible fat at the time of adhesion can be 10 to 220 ° C. The edible fats and oils are attached to the puffed material by a method such as spraying or coating. Next, a method for seasoning and flavoring the puffed snack of the present invention will be described. The puffed snacks of the present invention can be used as flavorings and flavorings, for example, marine flavors, dressing flavors,
Mayonnaise flavor, dried plum flavor, umejiso flavor, glue flavor,
There are nut flavor, cheese flavor, butter flavor, tea flavor, spice flavor, beef flavor and chicken flavor. This seasoning,
Seasonings corresponding to the respective seasonings are used for flavoring, and the form of the seasonings is not particularly limited, and liquid seasonings, powdery seasonings, or paste seasonings can be used.

[0017] Seasoning a puff snack with the seasoning,
In order to impart flavor, the above-mentioned seasoning may be added to and mixed with the raw material of the puffed product, or the above-mentioned seasoning may be attached to the puffed product, or both may be used in combination. When the seasoning is added and mixed, any of the above-mentioned liquid seasonings, powdery and granular seasonings and paste-like seasonings can be used. It is appropriate to use a seasoning in the form of a plate. In addition, flavoring,
When a water-based seasoning is used as a seasoning, it is preferable to apply a drying treatment to the puffed material after the attachment. These seasonings can also be added to the edible fats and oils to adhere to the puff snack. In this case, the temperature at which the edible oil or fat is adhered to the puffed product is 30 to 5
Preferably, the temperature is 0 ° C.

[0018]

According to the present invention, it is possible to stably produce a puff snack having a unique flavor as a whole due to the flavor of rice while maintaining the unique flavor of beans. Further, the puffed snack obtained by the production method of the present invention can be easily seasoned and flavored.

[0019]

Next, the present invention will be described by way of examples. [Example 1] Peas were crushed, almost all of the crushed material passed through a sieve having a mesh size of 2800 µm, and 40% by weight or more of the whole crushed material passed through a sieve having a mesh size of 2360 µm.
The mixture was adjusted so as not to be able to pass through a sieve having a mesh size of 2000 μm to obtain peas grits having a water content of 14%. Further, Japonica rice is crushed, and almost all of the crushed material passes through a sieve having an aperture of 2800 μm, and 40% by weight or more of the whole crushed material passes through a sieve having an aperture of 2360 μm and a sieve having an aperture of 2000 μm. It was adjusted so that it could not be obtained, and rice grit having a water content of 14% was obtained. The japonica rice used here had a starch content of about 78% (amylose of about 17% and amylopectin of about 83%) and a protein content of about 6%. The puff snack raw material obtained by mixing the bean grits and the rice grits at a ratio of 50:50 is used as a uniaxial extruder T
Inflated with a collet machine manufactured by ape. Inc. At this time, dies each having a circular hole having a diameter of 3 mm were attached at two places, and expansion was performed under the conditions of a die temperature of 210 ° C., a feed amount of 900 g / min, and a screw rotation speed of 600 rpm.
The obtained expanded material was cut into a length of about 4 cm (the degree of expansion was 11.5 times). The obtained puff snack had pea pea flavor moderately suppressed, was not persistent, and had a unique favorable taste and flavor combined with the flavor of rice. Also, the obtained puff snack is the same in both flavor and taste,
There was no bias in quality.

Example 2 A puffed snack was obtained under the same conditions as in Example 1 except that the weight ratio of pea grits to rice grits was 20:80. The obtained puff snack had a stronger flavor of rice while maintaining the flavor of peas, and had a unique favorable taste and flavor. Also, the obtained puff snack is
The flavor and taste were the same and there was no bias in quality. Example 3 A puff snack was obtained under the same conditions as in Example 1 except that the use ratio of pea grits to rice grits was 80:20 by weight. The obtained puff snack had a peculiar taste and flavor, although the flavor of peas was strongly felt but the flavor of rice was also felt. Further, the obtained puff snack had the same flavor and taste, and there was no bias in quality.

Example 4 A puff snack was obtained under the same conditions as in Example 1 except that the use ratio of pea grits to rice grits was 40:60 by weight. The obtained puff snack had a pea flavor and a rice flavor moderately felt, and had a unique favorable taste and flavor. Further, the obtained puff snack had the same flavor and taste, and there was no bias in quality. Comparative Example 1 Except that rice grits passed through a sieve having a mesh size of 2800 μm, and 25% by weight of the whole grit passed through a sieve having a mesh size of 2360 μm and could not pass through a sieve having a mesh size of 2000 μm. A puff snack was obtained under the same conditions as in Example 1. Therefore, the obtained puff snack is a puffed product in which rice occupies most and a puffed product in which peas are predominantly generated, and also has a degree of puffing of 8.5 to 12 times and has a variation, and a product of uniform quality. Is difficult to obtain.

Example 5 Peas were crushed, and almost all of the crushed material passed through a sieve having a mesh size of 2800 μm, and 40% by weight or more of the whole crushed material passed through a sieve having a mesh size of 2000 μm. The mixture was adjusted so as not to pass through a sieve having an opening of 1700 μm, to obtain peas grits having a water content of 14%. Indica rice (Thai rice) is further crushed, and almost all of the crushed material passes through a sieve with an aperture of 2000 μm.
And 40% by weight or more of the whole crushed material has an aperture of 1700 μm
m so as to make it impossible to pass through a sieve having an opening of 1400 μm to obtain rice grit having a water content of 14%. The indica rice used here had a starch content of about 78% (amylose about 28% and amylopectin about 72%), and a protein content of about 7%.
Met. This bean grits and rice grits are 50: 5
The puff snack raw material obtained by mixing at a ratio of 0 was puffed by a uniaxial extruder, a collet machine manufactured by Tape. Inc. At this time, dies having circular holes having a diameter of 3 mm were mounted at two places, and expansion was performed under the conditions of a die temperature of 190 ° C., a feed amount of 900 g / min, and a screw rotation speed of 600 rpm. The obtained expanded material was cut into a length of about 4 cm (the degree of expansion was 11.5 times). The obtained puff snack had pea pea flavor moderately suppressed, was not persistent, and had a unique favorable taste and flavor combined with the flavor of rice. Further, the obtained puff snack had the same flavor and taste, and there was no bias in quality.

Example 6 A puff snack was obtained under the same conditions as in Example 5, except that the weight ratio of pea grits to rice grits was 20:80. The obtained puff snack had a pesticidal flavor while maintaining the flavor of peas, and had a unique favorable taste and flavor. Also, the obtained puff snack has a flavor,
The taste was the same and there was no bias in quality. Example 7 A puff snack was obtained under the same conditions as in Example 5, except that the weight ratio of pea grits to rice grits was 80:20. The resulting puff snack has a strong pea flavor and is weaker than Japonica rice, but also has rice flavor.
It had a unique favorable taste and flavor. Further, the obtained puff snack had the same flavor and taste, and there was no bias in quality.

Example 8 A puff snack was obtained under the same conditions as in Example 5 except that the weight ratio of pea grits to rice grits was 40:60. The obtained puff snack had a pea flavor and a rice flavor moderately felt, and had a unique favorable taste and flavor. Further, the obtained puff snack had the same flavor and taste, and there was no bias in quality. [Comparative Example 2] Except that rice grits passed through a sieve having an opening of 2800 µm, and 25% by weight of the whole grit passed through a sieve having an opening of 2360 µm and could not pass through a sieve having an opening of 2000 µm. A puff snack was obtained under the same conditions as in Example 5. Therefore, the obtained puff snack is a puffed product in which rice occupies most and a puffed product in which peas are predominantly generated, and also has a degree of puffing of 8.5 to 12 times and has a variation, and a product of uniform quality. Is difficult to obtain.

REFERENCE EXAMPLE The puff snacks (expanded products) produced in Examples 1 and 5 were dried with hot air at 170 ° C. for 3 minutes, and then based on 100 parts by weight of the expanded products (water content: 1.0%). 70 parts by weight of edible oil and fat was sprayed at 40 ° C. The edible oils and fats used here were obtained by adding palm oil and rice oil at a ratio of 7: 3 and adding 0.1% plum soybean oil flavor. Thereafter, 1% of salt and 0.1% of plum powder were sprinkled on the puffed material. This plum powder is obtained by freeze-drying a salted plum paste and then pulverizing it. From the puffed products of Examples 1 and 5, the seasoned puff snacks thus produced did not vary in quality in both of them, and while maintaining the pea peculiar flavor to some extent, furthermore, the dried plum flavor and the plum flavor were further improved. It was sufficient and had a very unique flavor as a whole due to the flavor of rice.

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-4-117255 (JP, A) JP-A-5-244870 (JP, A) JP-A-2-227038 (JP, A) (58) Field (Int.Cl. ⁶ , DB name) A23L 1/18 A23G 3/00

Claims (8)

(57) [Claims] 1. A method for producing a puff snack in which a raw material containing beans grits and rice grits is expanded by an extruder, wherein the beans grits are crushed beans, and (a) a mesh having a mesh size of 5600 μm. Passing through a sieve, and (b) 40% by weight of the whole
The above passes through a sieve having an opening of 3350 μm, but cannot pass through a sieve having an opening of 600 μm. The rice grits are crushed rice, and (c) an opening of 3350 μm
And (d) at least 40% by weight of the whole pass through a sieve having an opening of 2360 μm, but cannot pass through a sieve having an opening of 600 μm. 2. The method for producing a puff snack according to claim 1, wherein the rice grits are crushed japonica rice. 3. The method for producing a puff snack according to claim 1, wherein the rice grits are crushed indica rice. 4. The method for producing a puffed snack according to claim 1, wherein the rice grits are a mixture of crushed Japonica rice and crushed Indica rice. 5. A crushed product of indica rice contained in the rice grits passes through a sieve having an aperture of 2360 μm, and 40% by weight or more of the whole passes through a sieve having an aperture of 2000 μm. The method for producing a puffed snack according to claim 3 or 4, wherein the puffed snack cannot be passed through a sieve. 6. The method for producing a puffed snack according to claim 5, wherein 99% or more of the crushed indica rice has a major axis of 0.6 mm or less. 7. The beans grits are crushed legumes,
The entirety passes through a sieve having an opening of 3350 μm, and 40% by weight or more of the whole passes through a sieve having an opening of 2800 μm, but cannot pass through a sieve having an opening of 1700 μm.
Or the method for producing a puffed snack according to 6. 8. The method for producing a puffed snack according to any one of claims 1 to 7, wherein the use ratio between the beans grits and the rice grits is 20:80 to 80:20 by weight. .