JP2947590B2 - Pellet for snack, method for producing the same, and snack product using the same - Google Patents

Description

Description: BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a snack pellet that can be a low-swelling snack product having a hard crunch like a rice cracker, a method for producing the same, and a snack product using the same. is there.

[Conventional technology]

Generally, a low-swelling snack product having a hard crunch like a rice cracker is manufactured by the following “pellet manufacturing method”. That is, first, a snack dough raw material containing unmodified starch such as rice starch and wheat starch as a main raw material is prepared, mixed with water. Next, the above-mentioned mixture is kneaded and rolled to form a sheet, which is cut out with a forming roller and dried with hot air. In this way, a pellet, which is an unexpanded intermediate product whose moisture content is kept below a certain level, is obtained. Then, the pellet is added to an appropriate water content (for example, 5%).
(15% by weight) in a roasting furnace, and then subjected to fly swelling or hot air swelling to obtain a snack product.

[Problems to be solved by the invention]

However, in the above-mentioned pellet manufacturing method, it takes time from the steaming step to the die-cutting step, and during that time, there is a problem that the aging of the dough deteriorates the texture of the obtained product.
Further, since it is difficult to suppress the moisture content of the pellets to a fixed value by the roasting drying adjustment, the moisture content of the pellets fluctuates between the lots, and the degree of expansion between the lots varies in the next expansion process. . For this reason, there is a problem that stable quality cannot be obtained. Furthermore, since a large-scale facility and a large site are required to cover all processes, there is a limitation that it is not suitable for a small-scale factory.

The present invention has been made in view of such circumstances, and an object of the present invention is to provide a technology capable of continuously supplying a low-expansion snack product having excellent expansion stability with simple equipment.

[Means for solving the problem]

In order to achieve the above object, according to the present invention, a snack dough containing at least one of crosslinked starch of waxy corn starch and at least one of high amylose starch is molded into a predetermined shape in a partially gelatinized state. A step of preparing a snack dough raw material containing at least one of crosslinked starch of waxy corn starch and high amylose starch in an amount of 3% by weight or more, adding water to the snack dough raw material, A process of kneading and partially pregelatinizing, and a process of molding the partially pregelatinized snack dough material into a predetermined shape followed by drying, and a second method of producing a snack pellet. A third aspect of the present invention is a snack product obtained by expanding the above-mentioned snack pellet by fly swelling or hot blast.

[Action]

That is, the present inventors have found that it is difficult to roast and dry the pellet so that the moisture content is constant for all production lots in the drying step of the pellets. A series of studies were carried out on pellets containing various unmodified starches and modified starches in order to create pellets with less swelling and excellent puffing stability. As a result, at least one of cross-linked starch of waxy corn starch and high amylose starch is blended in a proportion of 30% by weight or more based on the whole dough material,
Water is added to this dough material, and after kneading under pressure and heating and partially gelatinizing, it is molded into a predetermined shape and dried.
Even if the moisture content of the pellets fluctuates slightly between the lots during roasting and drying, it has been found that the swelling itself is uniform for all the lots and that the product becomes a low-swelling snack product with stable quality. In the present invention, “high amylose starch” refers to a starch having an amylose content of 50% by weight (hereinafter abbreviated as “%”) or more, for example, high amylose corn starch obtained from high amylose corn. it can.

 Next, the present invention will be described in detail.

The pellets for snacks of the present invention use as raw material a material containing at least 30% of at least one of crosslinked starch of waxy corn starch and high amylose starch. However, examples of the crosslinked starch of waxy corn starch include trimetaphosphate crosslinked starch and adipic acid crosslinked starch of waxy corn starch.

These special starches all have a higher temperature at which pregelatinization is started than normal starch. By this blending, the pregelatinization and expansion of the dough are suppressed, and the water content at the stage of pelletization is reduced. Is not considered to have a significant effect on the change in the expansion ratio. And it is necessary to mix the special starch in an amount of 30% or more based on the whole dough material, and it is particularly preferable to mix 30 to 80%. And, among them, it is particularly preferable to set the blending amount to 40 to 70%. If the amount of the special starch is less than 30%, the expansion stability, which is the object of the present invention, cannot be obtained.
%, The whole dough is hardly pregelatinized, so that the resulting product tends to be powdery and difficult to eat.

In addition, as the raw material for the snack pellets of the present invention, waxy corn starch, potato starch, tapioca starch and the like, which are ordinary starch, are used in addition to the above-mentioned special starch. Flour such as rice flour and wheat flour, and corn grits obtained by grinding corn itself can also be used. When using the above corn grits,
It is preferable from the viewpoint of texture to set the value to 100 mesh passes or less. These may be used alone or in combination of two or more.

The snack pellets of the present invention can be produced using the above-mentioned dough materials, for example, as follows. That is, first, the dough raw materials are sufficiently mixed and added with water, and then subjected to a uniaxial or biaxial extruder, and partially α-formated under pressure and heat. At this time, it is necessary to set the ratio of α to 30 to 80%, and it is particularly preferable to set the ratio to 35 to 70%. That is, if the ratio of α-formation is out of the above range, the quality of a product obtained by expanding the pellet becomes poor, and the value as a product is lost. By partially extruding the snack dough raw material thus pregelatinized from the extruder and rolling it into a sheet, by performing die cutting and the like and drying under predetermined conditions,
The desired snack pellet can be obtained. The snack pellets are transported, stored, etc., and after being roasted at the stage of being shipped to the store, the moisture content thereof is adjusted to about 5 to 15%, and then the puffs are subjected to frying, hot-blowing, etc. It is expanded by the expansion process and sold as a low-swelling snack product.

The snack products obtained in this manner have a substantially constant expansion ratio and exhibit low expansion characteristics, and all have a hard crunch like a rice cracker.

In the above-mentioned production method, the amount of water when water is added to the snack dough material is appropriately adjusted according to the type of the material and the mixing ratio thereof. Further, in the above-mentioned production method, an extruder is used when partially converting the raw material of the snack dough into α. You can use something like this.

Next, examples of the present invention will be described together with comparative examples.

[Examples and comparative examples]

Various starch materials shown in the following table were blended according to the table to obtain a snack dough raw material. Then, water was added to the raw material so that the calculated dough moisture became 30 ± 1%, and the mixture was uniformly stirred by a mixer. Next, this mixture was extruded into a sheet shape using a single-screw extruder (MC-1102-R, manufactured by NP Foods Co., Ltd.) to obtain a desired snack pellet. However, the heating barrel temperature, screw rotation speed and cutter rotation speed of the extruder were set as follows.

Barrel inlet temperature 90 ° C Barrel intermediate temperature (1) 120 ° C Barrel intermediate temperature (2) 90 ° C Barrel intermediate temperature (3) 70 ° C Die-head 80 ° C Screw rotation speed 50rpm Each sample pellet obtained in this way was cooled to 55 ° C. Dried in a flannel and made 5 types with different moisture contents in the range of 5-15%. Next, the sample pellets having the respective water contents were fried with rapeseed oil at an oil temperature of 200 ° C. for 70 seconds to expand the frying, and the oil absorption and specific volume were measured. However, the oil absorption was calculated by measuring the weight before and after frying. The specific volume was calculated by pouring 300 ml of rapeseed oil into a 500 ml measuring cylinder and completely submerging a fixed weight of the expanded snack product in the cylinder, and calculating the volume change per unit weight. Then, the solid content specific volume was calculated according to the following equation.

(M is the weight of the expanded snack product) The solid content specific volume indicates the volume per unit solid content of the expanded snack product, and is an index of the degree of expansion. Therefore, being excellent in the expansion stability means that the fluctuation of the solid content specific volume is small with respect to the fluctuation of the water content.

Next, for each sample (five types having different water contents are prepared), the water content is taken in the X-axis direction, and the solid content specific volume is taken in the Y-axis direction. And a linear curve of the solid content specific volume was created, and its slope (gradient) was calculated as the rate of change of the solid content specific volume.

The fluctuation rate of the solid content specific volume calculated in this way is also shown in the following table.

From the above results, it can be seen that all of the products in Examples have a small variation in the specific volume of the solid content relative to the water content, and are excellent in puffing stability. On the other hand, the product of the comparative example has a large change in the specific volume of the solid content with respect to the change in the water content, and has poor puffing stability.

〔The invention's effect〕

As described above, the snack pellets of the present invention are manufactured through pressurization and heating using a special dough material containing at least one of crosslinked starch of waxy corn starch and at least one of high amylose starch. Even if the formation is partial, it is formed uniformly. Therefore, even if the absorption content fluctuates during the drying of the snack pellets, when it is expanded into a snack product, a uniform low-swelling product is obtained, and the expansion may vary. There is no.

──────────────────────────────────────────────────続 き Continuation of the front page (56) References JP-A-60-54640 (JP, A) JP-A-54-151164 (JP, A) JP-A-58-165739 (JP, A) 216644 (JP, A) JP-A-62-166849 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23G 3/00 A23L 1/10

Claims (3)

(57) [Claims] 1. A snack material comprising at least one of cross-linked starch of waxy corn starch and high amylose starch in an amount of 30% by weight or more, which is formed into a predetermined shape in a partially gelatinized state. For pellets. 2. A step of preparing a raw material of snack dough containing at least one of cross-linked starch of waxy corn starch and high amylose starch in an amount of 30% by weight or more, adding water to the raw material of snack dough and kneading the mixture under pressure and heat. A process for subjecting the partially pre-gelatinized snack dough material to a predetermined shape and drying the same, and a method for producing a pellet for a snack. 3. A snack product obtained by subjecting the pellet for snack according to claim 1 to fly swelling or hot air swelling.