JP3226243B2 - Puff snack manufacturing method - 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 puff snacks using peas such as peas and broad beans and puffing the puffs with an extruder. In particular, the present invention relates to a method for producing a puff snack, wherein the puff snack is seasoned and flavored using a seasoning having a marine flavor.

[0002]

2. Description of the Related Art Heretofore, there has been known a method of producing a snack by swelling a raw material containing beans such as peas and broad beans with an extruder. The method is described in JP-A-59-51746, JP-A-61-9252, JP-A-61-9253, and JP-A-61-58.
No. 539, JP-A-63-226246 and JP-A-2-13352. Particularly, JP-A-59-51746 discloses salt, soy sauce, spices, dried vegetables and cheese. It is disclosed that seasoning is performed using seasoning raw materials such as seasoning powder, oil and fat. In addition, the present applicant also uses a bean raw material as a main raw material, expands it with an extruder, attaches fats and oils to the obtained expanded material,
A puff snack production method characterized by seasoning with salt, soy sauce, sugar solution or the like as necessary has been developed and filed (Japanese Patent Application Laid-Open No. 4-117255). However,
If only puff snacks of the same taste are sold in the market, there is a problem that the users are easily bored and cannot meet the various tastes of the users.

[0003]

DISCLOSURE OF THE INVENTION The present invention is intended to maintain a certain flavor unique to beans and to add another flavor,
It is an object of the present invention to provide a method for producing a puff snack having a unique flavor as a whole.

[0004]

Means for Solving the Problems The present inventors have conducted research and development to achieve the above object, and as a result, it has been found that the above object can be achieved by using a seasoning having a predetermined seafood flavor. The inventor found that the present invention can be performed, and completed the present invention. Therefore, the present invention relates to a method for producing a puff snack in which a raw material including a bean raw material is expanded by an extruder, wherein an oil flavor, a seasoning oil or an edible oil or fat with seasoning is added to the expanded raw material including the bean raw material. The puffed snack is seasoned with a seasoning having a seafood flavor containing 7 to 100% by weight of marine products and having a water content of 10% by weight or less, and the puffed snack itself is subjected to a water content of 7%. An object of the present invention is to provide a method for producing puffed snacks, which is adjusted to not more than% by weight. Hereinafter, the contents of the present invention will be described in detail.

In the present invention, the beans used as a raw material of the puff snack, that is, the raw material of the beans, need not be particularly limited, but have a fat content of 15% by weight (hereinafter abbreviated as%), preferably 3% or less, and protein. It is preferred to use one having a content of 15 to 30% and a carbohydrate content of 40 to 60%. Specific examples include peas, broad beans, red beans, beans,
There are pigtails and the like, and these beans are used alone or by appropriately selecting two or more kinds. In the case of using red beans, green beans, sardines and the like among these bean raw materials, it is preferable to perform a treatment such as immersion in water or boiling to reduce the blue smell attached to the puff snack. Suitable conditions for punching are water immersion, for example, at room temperature for 2 to 3 hours, and boiling, for example, at 95 to 98 ° C. for 15 to 40 minutes. As the above-mentioned bean raw material, either one containing a skin portion (skin portion) or one not containing a skin portion may be used. When a skin puff is used, the resulting puff snack is rich in dietary fiber and has a unique flavor of beans. On the other hand, when using one that does not include the skin part,
A vivid puff snack can be obtained.

[0006] The bean raw material can be used in the form of round grains or in a state of being appropriately pulverized. It is preferable that the raw material obtained by pulverizing the above-mentioned bean raw material can pass through a sieve having an opening of 8000 μm in particle size, since the resulting puff snack can be more effectively prevented from being scorched. More specifically, in the case of round pea,
It is preferable to use a material that passes through a sieve having an opening of 8000 μm.
Preferably, 45% or more, preferably 60% or more of the whole which passes through a 000 μm sieve and does not pass through a 1000 μm sieve is used. In addition, in the case of broad beans, it passes through a sieve having a mesh size of 3000 μm and has a mesh size of 1000 μm.
It is preferable to use a sieve which does not pass through a sieve having a size of 60 μm or more. Although the above-mentioned raw material may be composed of a bean raw material alone, it is preferable that the bean raw material and another snack raw material are used in combination. As another snack raw material, for example, one or two or more selected from rice grits, rice flour, corn grits, flour, wheat starch, corn starch, and potato starch are preferable. In particular, it is preferable to use a combination of rice grits obtained by grinding rice into an appropriate size and bean grits obtained by grinding beans into an appropriate size as a bean raw material. This is because the flavor of the bean raw material can be appropriately adjusted, and flavoring with the seasoning is enhanced. The ratio of the bean raw material to the other snack raw material is such that the ratio of the bean raw material after the addition of the other snack raw material is 20% to 80% of the whole raw material, preferably 40% to 80%.
It is important that it is%. The reason for limiting the ratio of bean ingredients in this way is that if it is less than 20%, the resulting puffed snack lacks bean-specific flavor and bean-like color. Is too emphasized, and the flavor characteristics of other snack ingredients are not obtained.

[0007] The snack raw material has a water content of 9 to 20%,
It is suitably 9 to 15%, more preferably 12 to 13%. Furthermore, when a single screw type extruder of the short screw type is used as the extruder, 9 to 16%, preferably 9 to 15%
%, More preferably 12 to 13%. If it is less than the above range, there is a risk that raw material clogging or burning may occur during processing by the extruder, while if it is more than the above range, the peculiar flavor of the obtained puff snack becomes weak and chewy. The texture may be lacking, or the expansion may be poor depending on the processing conditions. If the bean material used is not in the above-mentioned water range, it is preferable to previously perform water adjustment such as water addition and drying so as to be in the above-mentioned water range. Next, a case in which beans grits and rice grits are used in combination as raw materials for puff snacks will be described. First, beans are used as a bean material. (A) Almost all of the obtained crushed material can pass through a sieve having a mesh of 5600 μm, and (b) 40% by weight or more of the whole crushed material obtained has a sieve having a mesh of 3350 μm. And the opening 600
It is important that the beans cannot pass through a sieve of μm and that the beans grits obtained by crushing to satisfy the above requirements are used. More desirably, beans (a ′) are obtained by opening almost all of the obtained crushed material with meshes 2
(B ′) that at least 40% by weight of the whole crushed product passes through a sieve having an opening of 2360 μm and cannot pass through a sieve having an opening of 2000 μm. It is preferable to use bean grit obtained by crushing treatment so as to satisfy the requirement of (1). Further, as a rice raw material, (c) that almost all of the obtained crushed material can pass through a sieve having a mesh size of 3350 μm, and (d) 40% by weight or more of the whole obtained crushed material
It passes through a sieve having an opening of 2360 μm and has an opening of 600 μm
It is important to use rice grits obtained by crushing to satisfy the above requirements. More preferably, rice
(C ′) Almost all of the obtained crushed material has a mesh size of 2800
(d ') that at least 40% by weight of the whole crushed product passes through a sieve having an opening of 2360 μm and cannot pass through a sieve having an opening of 2000 μm. It is preferable to employ rice grits obtained by crushing treatment so as to satisfy the requirement of (1).

[0008] By using a combination of bean grits and rice grits crushed so as to satisfy the above predetermined conditions,
The flavor of the bean raw material can be appropriately adjusted, the flavoring by the seasoning can be enhanced, and the resulting puffed snack can be effectively prevented from becoming uneven. The use ratio of the above-mentioned bean grits and rice grits is not particularly limited, but is from 20:80 to 80:20, preferably 40:60.
６０60: 40, more preferably 46:54 to 54:46
It is desirable that Next, the above-described snack raw material is placed at a die temperature of 90 to 240 ° C., preferably 90 ° C.
Under the condition of ~ 220 ° C, the snack material is 3.0
The puffing treatment is performed by an extruder so that the expansion ratio becomes up to 28.0 times, preferably 5.1 to 16.0 times. In addition, the above-mentioned degree of expansion is 3.0-26., Especially when pea grits and rice grits are used together as a snack raw material.
It is desirably 0 times, preferably 5.6 to 14.0 times, and more preferably 6.1 to 11.9 times. In addition, when broad beans grits and rice grits are used together as raw materials,
3.0 to 28.0 times, preferably 9.2 to 14.4 times,
More preferably, the ratio is 11.5 to 14.4 times. If the degree of swelling is below the above range, the resulting puff snack will be too hard with insufficient degree of swelling, whereas if it is above the range, the resulting puff snack will be too light in texture, and However, the texture tends to give a film quality on the surface. The degree of swelling with respect to the above-mentioned raw material is determined by cutting the puffed snack and raw material immediately after extrusion so that the swelled material has a shape substantially similar to the beans or rice as the raw material (for example, substantially spherical in the case of peas). Is the volume ratio of.

[0009] More specifically, the die temperature condition is set to 90 when the water content of the snack raw material used is 9 to 11%.
~ 150 ° C, 1 for more than 11% up to 15%
00 to 220 ° C, preferably 140 to 220 ° C, more preferably 150 to 220 ° C, and in the case of more than 15% to 20%, 160 to 240 ° C, preferably 180 to 220 ° C.
240 ° C. When the amount is below the above range, the obtained puff snack tends to be poorly expanded, while when the amount exceeds the above range, the obtained puff snack tends to be scorched frequently and the flavor tends to be scorched. The extruder to be used is not particularly limited, and for example, a short screw type single-screw extruder, a long screw type single-screw extruder, or a twin-screw extruder can be used. Of these,
A short screw type single-screw extruder is preferable in that the resulting puff snack can be more effectively prevented from being scorched and a puff snack having a more crisp texture can be obtained. In addition, the single screw type extruder of the short screw type has the advantages that the cost of the apparatus is low and that a large amount of processing can be performed. As such a single-screw extruder, L / D is 1
-5, a screw having a length of 10-20 cm, and a compression ratio of 2-3 are preferred. The pressure condition is 30 to
Preferably, it is 160 kg / cm ² .

The range of the pressure conditions depends on the number of rotations of the screw, and the amount of feed varies depending on the type of extruder to be used, the size of each part of the extruder, the area and number of holes formed in the die, and the like. As an example, Tape Inc. is used as an extruder. Machine (a short screw type single-screw extruder equipped with a die having a circular hole having a diameter of 2 to 4 mm at two places) is used, the screw rotation speed is 4
00 to 800 rpm, preferably 400 to 600 rpm
m, the feed rate is 400 g / min to 1800 g / min, preferably 700 g / min to 1100 g / min. Thereafter, the obtained expanded product is cut to an appropriate length, and if necessary, a drying treatment such as hot-air drying is performed to reduce the water content to 7% or less, preferably 2% or less. If the water content exceeds 7%, the resulting puff snack tends to be difficult to bite. Drying condition is 10
It is preferable to set the temperature at 0 to 190 ° C. for 1 to 20 minutes.

Next, an edible fat or oil is adhered to the above-mentioned expanded material by, for example, spraying or coating. This is because a texture such as a tongue can be improved, adhesion to teeth can be prevented, and swallowing can be facilitated. As the edible fats and oils to be attached, oil flavors of 0.5 to 4.0 are used.
%, Seasoning oil 0.5% to 20%, and / or seasoning 0.5 to 20%. The edible oils and fats used are not particularly limited, and examples thereof include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, corn oil, safflower oil, kabok oil, evening primrose oil, palm oil, shea butter and monkey. There are vegetable oils such as fat, coconut oil and palm kernel oil, and animal oils such as beef tallow, lard, fish oil and whale oil. These fats and oils may be single or mixed oils, or hardened, fractionated, processed fats or synthetic fats or oils subjected to transesterification, and a wide range of fats and oils can be used from liquid oils to high melting point fats and oils. It is preferably a refined fat or oil. In particular, a combination of palm oil and rice oil, a single use of safflower oil, and a single use of palm oil are desirable. Among them, a puff snack that can be used in combination with palm oil and rice oil is most desirable in that the rice flavor is further enhanced. .
In this case, the use ratio between palm oil and rice oil is 5: 5 to 9:
1, preferably 6: 4 to 8: 2.
The oil flavor may be natural or synthetic, for example, crab, shrimp, squid, scallop, sea urchin, sea cucumber, or natural or synthetic seasoning oil or seasoning. For example, those having the fragrance of crab, shrimp, squid, scallop, sea urchin, and taraco can be used.

The amount of these edible oils and fats used is
30 to 150 parts by weight, preferably 40 to 8 parts by weight per 0 parts by weight
It is preferably 0 parts by weight. The temperature at which the edible oil or fat adheres is preferably from 10 ° C to 220 ° C, particularly preferably from 30 ° C to 50 ° C. When various flavors are melted in this edible oil / fat, the temperature of the oil / fat needs to be low from the viewpoint of preventing volatilization of the flavor. A method of seasoning the puffed snack of the present invention with a seasoning having a marine flavor and applying the flavor will be described. The seasoning for puff snacks used in the present invention is a seasoning having a seafood flavor containing 7 to 100% by weight of marine products and a water content of 10% by weight or less. The flavor of the seasoning having a marine flavor is not particularly limited, but examples thereof include crab flavor, shrimp flavor, squid flavor, scallop flavor, sea urchin flavor, tasty flavor, iriko flavor, tarako flavor, There are tarako flavor. Therefore, the marine products used are marine meats, extracts, oils, etc. corresponding to the desired flavor, for example, those obtained from crabs, shrimp, squid, scallops, sea urchins, sea urchins, sardines, tarakos. It is. In the present invention, these marine products are added alone or in a mixture so as to constitute 7 to 100% by weight of the whole seasoning. In addition to this marine product, seaweeds such as salt, seaweed and seaweed, and other ingredients can be added to the seasoning as needed. The marine flavor seasoning of the present invention is used in an amount of 1 to 10% by weight, preferably 2 to 4% by weight, based on the puffed snack whose puffiness and moisture have been adjusted.

[0013] Puff snack is seasoned using the seasoning,
In order to impart flavor, the seasoning having the marine flavor may be added to and mixed with the raw material of the puffed product, the seasoning may be attached to the puffed product, or both may be used in combination. The seasoning having the marine flavor can also be used by adding it to the above-mentioned edible oil and fat. in this case,
The temperature of the edible oil / fat at the time of attaching the edible oil / fat to the puffed product is preferably 30 to 50 ° C. After flavoring, the water content of the obtained puff snack is 7% or less, preferably 0.5 to
Adjust to 2%. If the water content exceeds 7%, the seasoning attached to the puffed material tends to be sticky.

[0014]

According to the present invention, it is possible to produce a puff snack having a peculiar flavor as a whole due to the flavor of a marine product while maintaining the peculiar flavor of beans to some extent. Next, the present invention will be described with reference to examples.

[0015]

[Example] Crushed peas, almost all of which are open 2
A 14% moisture bean which can pass through an 800 μm sieve and at least 40% by weight of the whole crushed material pass through a 2360 μm mesh sieve and cannot pass through a 2000 μm mesh sieve Almost all grits of rice can pass through a sieve having a mesh size of 2800 μm, and 40% by weight or more of the whole crushed material has a mesh size of 2360 μm.
g of rice grit having a water content of 14%, which is not passed through a sieve having a mesh size of 2000 m and cannot be passed through a sieve having an opening of 2000 μm, is mixed with 50: 5
By mixing at a ratio of 0, a snack raw material was prepared. The obtained snack material was converted into a uniaxial extruder Tape.Inc.
Die temperature 210 ° C. using a collet machine (made with a circular hole with a diameter of 3 mm at two places)
Feed rate 900g / min, screw rotation speed 600rpm
m, and the obtained expanded product is subjected to 4c
m (length of expansion: 11.5 times). Next, the puffed material is dried with hot air at 140 ° C. for 3 minutes, and 55 parts by weight of edible oil (palm oil and rice oil are mixed with 100 parts by weight of the obtained puffed substance (water content: 1.0%)). 7: 3
Was added at a rate of 40 ° C. to the mixture obtained by adding 0.5% of shrimp flavor oil (oil flavor having a marine flavor). Thereafter, the puffed material is sprinkled with 1% by weight of salt and 2% by weight of shrimp powder (powder of a concentrated extract of shrimp (head) extract by spray drying (seasoning having a marine flavor)). Was. The resulting puffed snack had no variation in the flavor of the beans, had a certain flavor unique to peas, had a sufficient shrimp flavor, and exhibited a very unique flavor as a whole. Finally, the final moisture was adjusted to 1%.

Continued on the front page (72) Inventor Misako Kawano 1-5-7 Mikitei Sakaecho, Higashiosaka-shi, Osaka House Food Industry Co., Ltd. No. House Foods Industry Co., Ltd. (56) References JP-A-5-244870 (JP, A) JP-A-4-117255 (JP, A) JP-A-63-214146 (JP, A) JP-A-61- 170358 (JP, A) Japanese Utility Model 1-68791 (JP, U) (58) Field surveyed (Int. Cl. ⁷ , DB name) A23L 1/00-1/48

Claims (3)

(57) [Claims] 1. The method according to claim 1, wherein the beans and rice are mixed in a ratio of 20:80 to 54:
46. A method for producing a puff snack in which a raw material containing at a ratio of 46 is expanded by an extruder , wherein the palm oil contains an oil flavor, a seasoning oil or a seasoning.
Edible oil and fat based on rice and rice oil is applied to the puffed material of the raw material including the bean raw material and the rice raw material, and contains 7 to 100% by weight of a marine product and has a marine product flavor adjusted to a water content of 10% by weight or less. A method for producing a puff snack, comprising seasoning and flavoring a puff snack using a seasoning, and adjusting the water content of the puff snack itself to 7% by weight or less. 2. The method according to claim 2, wherein the bean raw material and the rice raw material are used in a ratio of 46:54 to 54-
The method for producing a puff snack according to claim 1, wherein the raw material containing 46 is expanded. 3. The flavor of a seasoning having a marine flavor is crab flavor, shrimp flavor, squid flavor, scallop flavor, sea urchin flavor,
2. A flavor selected from the group consisting of savory flavor, iriko flavor, tarako flavor, tarako flavor.
Or the method for producing a puff snack according to 2.