JP2909365B2 - Method for producing snacks - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a snack confection having excellent texture and flavor by adding protein to a main raw material composed of corn and rice.

[0002]

2. Description of the Related Art A method for producing a snack using a plurality of types of starchy materials has been well known. For example, rice, flour, corn, potato, sweet potatoes and other types of starchy raw materials, and the mixing ratio, gelatinization, adjusting the thickness of the sheet, etc. to adjust a plurality of starchy dough sheets with different puffing power, After laminating these starchy dough sheets and forming them into a predetermined shape, the formed dough is fired by frying or the like (Japanese Patent Laid-Open No. 63-313544), rice flour, wheat flour,
A method of kneading, pressing, heating and extruding cereal flour such as barley flour, various starches such as wheat starch, potato starch, corn starch, sweet potato starch, and seafood with a biaxial or more extruder, and extruding ( JP-A-1-39978).

[0003] Also, a method for producing a snack confectionery using a starch material and a protein material as main materials has been conventionally known. For example, corn, wheat, barley, rice, potato,
Sweet potatoes, corn starch, starchy raw materials such as potato starch and soybeans, peanuts, rapeseed, sesame, their defatted products, their refined products, proteins separated from them, wheat gluten,
Ingredients such as corn gluten, skim milk powder, milk casein, egg white, etc.
There is a method of mixing and expanding MgCO ₃ with at least one selected from the group consisting of Cl, KCl, and CaCl ₂ (JP-A-4-51849).

However, the above-mentioned known methods only list rice, flour, corn, potato, sweet potato, etc. as starchy raw materials. Depending on the ingredients, when finished, the flavor is good but lacks texture, or on the contrary, the texture is good but lacks flavor, the flavor is good but it does not swell well, the swells well but the flavor is too strong Although there are many things that are favorable for snack confectionery, such as those described above, there are many things that have undesirable points, but the above-mentioned known methods have characteristics that are obtained by combining specific ones among these starchy raw materials. Was successfully used to bring out a favorable effect for snack confectionery, and some unfavorable points were also found.

[0005] Further, in the above-mentioned method for producing a snack confectionery using a starch material and a protein material as main materials, the mixing ratio of the starch material and the protein material is such that the ratio of the protein material to the total material is 10% by weight or more; In particular, it is preferably 20 to 50% by weight.

In view of this situation, the present inventors have conducted various studies and found that a combination of a specific starchy material such as corn and rice makes it possible to obtain a crisp and crunchy taste that makes good use of the flavor of corn. It has been found that a snack food having an improved texture and a variety of flavors can be obtained.

[0007] Then, rice is used by mixing a specific starchy raw material such as corn and rice with a small amount of protein, preferably soy protein, more preferably 1-2% by weight based on the mixture of corn and rice. It has been found that it is possible to eliminate sticking to teeth when eating due to the above, and to obtain a crisp and soft texture.

[0008]

SUMMARY OF THE INVENTION An object of the present invention is to provide a method of producing a completely new snack food which can be variously seasoned and has a crunchy texture with a good mouth-melting taste, which makes use of the flavor of corn. And

[0009]

Means for Solving the Problems First, in the present invention,
It is characterized by the combination of a specific starchy material, corn and rice. Cone Ru can be granted the texture and cone-specific fragrant flavor was crisp to chewy but was finished. As the cone used in the present invention,
Corn grits and corn powder
Includes cornstarch, a starch taken from scales
Not. Rice improves puffing during frying,
This has the effect that the finished product can be made easy to understand.

[0010] When a snack is made of corn alone without using rice, the corn has a strong flavor, which is generally preferable for a flavor that is incompatible with corn, for example, a savory flavor peculiar to corn such as coffee, tomato, cheese and noodles. It was impossible to use a flavor that was unlikely to be flavored, and the flavoring was very limited. Thus, by mixing rice with corn, the rice can moderately suppress the flavor of the corn and bring it closer to tastelessness, thus enabling various flavorings.

[0011] In the present invention, the grain size of the rice and corn to be mixed is preferably smaller than 2 mm in both cases in the case of the steaming method described below. In addition, when using a cooking method or a cooking extruder which will be described later, it is more preferable that both the rice and the corn to be mixed have a powdery particle size. If it is larger than this, there will be a tendency for the sheet-shaped dough to become uneven in the forming process described below.

The mixing ratio of corn and rice is from 6: 4 by weight.
4: 6 is preferred. If the amount of the corn is too large, the melting of the mouth when eaten becomes worse, and the flavor peculiar to the corn becomes stronger. Conversely, if the amount of rice is too large, it tends to stick to the teeth when eaten, and the texture becomes worse.

In the present invention, a small amount of protein is mixed with the two main raw materials. This eliminates sticking to the teeth when eating, which is caused by using rice, and produces an effect of producing a crisp and soft texture.

The amount of protein to be added is preferably 1-2% based on the mixture of corn and rice. If the amount is more than 2%, odor due to protein is generated.
%, It becomes difficult to sufficiently achieve the effect of adding the protein.

The proteins to be mixed include soybeans, peanuts, rapeseed, sesame, defatted products thereof, finely divided products thereof, proteins separated therefrom, gluten such as wheat gluten and corn gluten, skim milk powder, milk casein, and so on. Although animal protein raw materials such as egg white can be mentioned, it is preferable to use soy protein from the viewpoint of cost.

Next, water is added to the mixture to which the protein is added, in order to gelatinize the starch in the heat treatment step described later. The amount of water in this case slightly varies depending on the pregelatinization method,
The content is preferably about 20 to 30% by weight based on the mixed raw material of corn and rice. More specifically, in the case of the steaming method, the content is preferably 20 to 30% by weight based on the mixed raw material. In the case of the steaming method, the content is preferably 20 to 25% by weight based on the mixed raw material. In the case of using a cooking extruder, 2 to 25% by weight is preferable.
0-30% by weight is preferred.

If the amount of water is too large, the dough sticks to the roll when the dough is formed into a sheet by a roll in the forming step described below. Conversely, if the amount is too small, the material becomes pregelatinized. Does not sufficiently occur, and it is difficult for the particles to bind to each other, and the suitability of the sheet also deteriorates.

At the time of the above-mentioned water treatment, any desired taste or fragrance such as fats and oils, dairy products, spices, sugar, salt and the like may be appropriately added to the above mixture, if desired. However, it is preferable that the fat or oil is added to the above mixture after being sufficiently added with water, because the mixture is sufficiently mixed with water.

Next, the dough obtained by mixing with water is heated to be pregelatinized. Examples of the treatment method include the above-described steaming method, steaming method, and a method using a cooking extruder.

The heat treatment conditions are as follows:
For example, conditions of 20 to 135 ° C. for 40 to 60 minutes can be exemplified.
The condition of kneading for 10 to 30 minutes while mixing 2.0 kg / cm ² of steam can be exemplified. When using a cooking extruder, the temperature should be 11
The condition of performing the heat treatment for 10 to 40 seconds so as to be 0 to 160 ° C. can be exemplified.

The dough obtained by heating as described above is then formed into a sheet by a roll. The sheet thickness is 0.9-1.3m
m, more preferably 1.0 to 1.2 mm, from the viewpoint of the texture of the finally obtained snack. When the sheet thickness is thicker than 1.3 mm, the texture becomes crisp, and when the sheet thickness is thinner than 0.9 mm, the crisp and chewy texture tends to be lost.

At the time of the subsequent expansion treatment, the water content of the above-mentioned molded product is preferably 9 to 12% by weight. Therefore, it is preferable to carry out a drying treatment to adjust the water content of the molded product to the above-mentioned range.

As the above-mentioned drying treatment method, any drying method may be used as long as it satisfies the above conditions, but hot air drying, far infrared heating drying, microwave heating drying,
Heat drying under reduced pressure and the like can be exemplified.

The dried dough is then expanded. The expansion process is not particularly limited, and a method such as baking in an oven or frying with oil can be exemplified.However, in order to more effectively achieve the object of the present invention, a method using frying is preferable. preferable.

[0025] The conditions for expansion treatment by frying are 18
A condition of 0 to 220 ° C. for 10 to 50 seconds can be exemplified. If this temperature is too low, it will be too soft and will not be crispy or will have a crisp texture. Conversely, if this temperature is too high, it will smell burnt and the texture will be hard. If desired, further seasoning may be carried out.

[0026]

【Example】

EXAMPLE 1 2.0 g of soy protein (Fuji Oil CL, FujiPro CL) was added to a snack confectionery material consisting of 120 g of crushed rice having a particle size of 1.2 mm and 80 g of corn grits having a particle size of 1.2 mm, and water was added thereto. Add 50 g of water, mix and add 50 g
After standing at 1 ° C for 1 hour, a seasoning syrup composed of water, sugar and salt was added to adjust the final water content to 25% by weight, and this was steamed at 120 ° C for 60 minutes. did.

Next, this was passed through a roll to form a sheet, the sheet thickness was adjusted to 1.1 mm, the width was adjusted to 1.5 cm, and the sheet was cut to a length of 2.5 cm. This was dried with hot air at 80 ° C. for 30 minutes, and then fried at 200 ° C. for 24 seconds to obtain a snack.

This snack had a soft, crisp and crispy texture with moderate corn flavor.

[0029]

Example 2 To a snack confectionery material comprising 50 g of crushed rice and 50 g of corn grits as in Example 1, 1.0 g of soybean protein (Fuji Oil CL, Fuji Oil CL) was added, and 25 g of water was added thereto and mixed with water. After leaving for 1 hour at 50 ° C., a seasoning syrup consisting of water, sugar and salt was added,
The final water content was adjusted to 25% by weight, and this was steamed at 120 ° C. for 60 minutes.

Next, 1.5% by weight of blue glue was added thereto, and the mixture was passed through a roll to form a sheet.
m, width 1.5 cm, and cut to length 2.5 cm. This was dried with hot air at 80 ° C. for 30 minutes, and then fried at 200 ° C. for 24 seconds to obtain a snack.

The snack had a soft, melt-in-the-mouth, crispy texture in which the flavor and scent of the blue seaweed were moderately effective.

[0032]

Example 3 For 50 g of rice powder and 50 g of corn powder,
2.0 g of soybean protein (Fuji Oil CL, Fuji Oil CL) was added, 25 g of water was added and mixed, and the mixture was allowed to stand at 50 ° C. for 1 hour. Then, a seasoning syrup composed of water, sugar and salt was added. Then, the final water content was adjusted to 22% by weight. Thereafter, the mixture was kneaded with a mixer for 20 minutes while adding steam of 1.0 kg / cm ² .

Next, this was passed through a roll to obtain 1.0 mm
And cut into a circle having a diameter of 2.5 cm. This is dried with hot air at 80 ° C. for 30 minutes.
The oil was fried at 200 ° C. for 24 seconds to obtain a snack.

This snack had a crisp texture that was moderately flavored with corn, was soft, and had good meltability in the mouth.

[0035]

Example 4 For 50 g of rice powder and 50 g of corn powder,
1.5 g of soy protein (Fuji Oil Co., Fujipro CL) was added, 25 g of water was added thereto and mixed, and the mixture was allowed to stand at 50 ° C. for 1 hour. Then, a seasoning syrup composed of water, sugar and salt was added. Then, the final water content was adjusted to be 28% by weight. After that, the product temperature is 130 ° C with an extruder
For 20 seconds.

Next, this was passed through a roll to obtain 1.0 mm
And cut into a circle having a diameter of 2.5 cm. This is dried with hot air at 80 ° C. for 30 minutes.
The oil was fried at 200 ° C. for 24 seconds to obtain a snack.

The snack had a crisp texture that was moderately flavored with corn and was soft and meltable in the mouth.

[0038]

According to the present invention, the combination of a specific starchy raw material, corn and rice, gives the corn a crunchy texture with a crisp texture and a savory flavor unique to corn. The swelling at the time was improved, and the finished product had a good melting in the mouth, and at the same time, the strong flavor of the corn was suppressed moderately, enabling a variety of flavorings.

Further, the protein added to the two main ingredients can prevent sticking to teeth when eating due to the use of rice, and produce an effect of producing a crisp and soft texture. it can.

──────────────────────────────────────────────────続 き Continued on the front page (58) Field surveyed (Int.Cl. ⁶ , DB name) A23G 3/00-3/32 A23L 1/18

Claims (4)

(57) [Claims] [Claim 1] cone and the cone Do Ri from rice and rice mixed
A method for producing snacks, comprising mixing a small amount of a protein with a mixed raw material having a total ratio of 6: 4 to 4: 6 by weight, mixing with water, and subjecting the mixture to puffing by a conventional method. 2. The method for producing a snack according to claim 1, wherein the amount of the protein is 1 to 2% by weight based on a mixed raw material composed of corn and rice. 3. The molded product before the expansion treatment has a water content of 9 to 9.
The method according to claim 1, wherein the content is 12%. 4. The method for producing a snack according to claim 1, wherein the puffing method is fried.