JP3409037B2 - 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 snacks that can be easily inflated using a microwave oven or the like.

[0002]

2. Description of the Related Art Most conventional puffed snacks, which have been fried with oil and puffed, cannot be said to be health-oriented because of their manufacturing cost and convenience of cooking.

[0003]

By the way, due to the recent health boom, taking too much oil has become a problem.
Foods that are less oily than conventional ones have been demanded.

There are also snacks that are expanded in a microwave oven or the like without being fried in oil, but it is difficult to uniformly expand a plurality of snacks in the microwave oven.

Therefore, an object of the present invention is to provide a method (cooking method) for producing snacks in which a plurality of snacks can be easily and uniformly puffed using a microwave oven without frying with oil. .

[0006]

To solve the above problems BRIEF SUMMARY OF THE INVENTION, The invention according to claim 1, so as to be 5 to 20% by weight flavored powder in pairs starch in accordance with the texture relative to potato starch < br /> A step of stirring the contained mixture at a hot water temperature of 55 to 70 ° C. to obtain a uniform emulsion, and the obtained starch emulsion is strip-shaped to a thickness of 2 to 3 m.
m to 100 m after being evenly spread in the steam chamber
Steamed, and completely step of pregelatinized, a step of cooling over a period of 1-2 hours at a temperature range of the strip which was pregelatinized 2 to 10 ° C., a step of die cutting the strip after cooling, demolding And a step of drying the dried product so that the dried product has a thickness of 0.4 to 2 mm and a water content of 8 to 15% to obtain snack pellets.

[0007] Explaining the invention of claim 1 in more detail with a more suitable method, the flavored powder added to potato starch depending on the texture is a salt-based or vinegar-based powder, and the starch-based powder 20 wt % Proper 5 to 15 wt % is contained, and this is used in a temperature range of hot water 55 to 70 ° C proper 60 ± 2 ° C for 4 to 10 minutes and aptitude about 4 to 6 minutes. Stir to obtain a uniform emulsion.

Next, the obtained starch emulsion is band-shaped on a tray or roller and has a thickness of 2 to 3 mm and an aptitude of 1.5 to 2.0 m.
After spreading it evenly to m, it is quickly steamed in a steam room,
This temperature zone is steamed at 95 to 100 ° C. for 4 to 7 minutes and suitable for 6 minutes to be completely pregelatinized.

Immediately remove the alpha-shaped strip from 2 to 10
C. Suitable for 2 to 5 ° C. in a temperature range of 1 to 2 hours for cooling.

After cooling, the obtained strip is die-cut into, for example, a square shape, a rectangle, or a circle, and the drying set temperature is set to 40.
The thickness after drying is 0.4 to 2 mm, the suitability is 0.9 to 1.4 mm, and the water content is 8 to 8 by stirring in a temperature range of ~ 45 ° C every 30 minutes and then drying for 2 hours to 2 hours and a half.
Snack pellets with a 15% suitability of 12-14% are obtained.

A second aspect of the present invention is the method for producing a snack product according to the first aspect, wherein a plurality of the snack pellets are put in a microwave oven bag and cooked.

The invention of claim 2 will be described in more detail with a more suitable method. 30 to 60 g of dried snack pellets obtained by the manufacturing process of claim 1 and the number of 90 to 180 microwave pellets are microwaved. By placing in a corresponding bag and inflating it in a microwave oven, a plurality of whole snacks that are uniformly inflated can be obtained.

The snack confectionery obtained by the production method of the present invention can be easily and uniformly expanded in a microwave oven, and it is not necessary to use oil for expansion.

[0014]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention will be described in detail below.

First, potato starch or mung bean starch 190-2
00g was prepared, powder with optional salt-based and vinegar-based 5 to 15% by weight of this starch was added if necessary, and 190 to 200g of hot water at 60 ± 2 ° C was added to give 4 Stir uniformly with a jacket mixer for 10 minutes at a rotation speed of 10 rotations / minute for 6 minutes.

The starch emulsion obtained by the stirring step is placed on a stainless steel tray or roller and has a width of 600 to 800 m.
m Evenly spread it to a thickness of 2 to 3 mm into a strip,
Then, the tray or rollers are passed through a steam chamber having a steaming device having steam pipes.

At a steam temperature of 95 to 100 ° C. in a steam chamber, 4 to
Steam the steamed product for 7 minutes with steam to completely and evenly gelatinize it.

Next, the band-shaped material is rapidly cooled and aged in a temperature range of 2 to 5 ° C. for 1 to 2 hours in a cool air blower or a refrigerator.

The strips after cooling and aging are formed into squares, rectangles,
Cut or cut into a circular shape. The size is square 1
0x10-30x30mm, rectangular 10x15-10
The diameter is 30 mm and the diameter is 20 to 40 mm.

The obtained products having respective shapes are stirred at a drying temperature range of 40 to 45 ° C. for 30 minutes at intervals of 2 to 2.
Two and a half hours, thickness 0.9-1.4 mm, water content 12-
Dry to stay within 14%.

The pellets obtained by the above process are aged at room temperature for 3 days until the water content is uniformly stabilized.

The pellets obtained by the above steps are plural, for example, 30 to 60 g, and 90 to 18 in number.
Put 0 pieces into a bag for microwave oven and inflate it in a microwave oven to make a snack easily. And when swelling, there is no warp of the swelling part,
The whole swells evenly.

The snacks obtained by the production method of the present invention are in the form of squares, rectangles, and circles, and when the snacks are inflated, the entire snacks are inflated most uniformly, but the shapes are squares, rectangles, circles. The shape is not limited to any particular shape, and may be an animal shape, for example.

Further, the snack confectionery obtained by the production method of the present invention is intended to be swelled by a microwave oven, but it can be fried and swelled with oil like a conventional snack candy.

Next, a method of seasoning the snack food of the present invention in various manners will be described. First, as a method of seasoning the snack food when inflated in a microwave oven, the snack pellets of the present invention together with the snack pellets are put into a microwave oven bag. Put the flavored powder, or put the snack pellets of the present invention in a microwave-compatible bag coated with flavored powder, and then swell in a microwave oven to give various snacks after swelling. Seasoning will be done.

Further, the snacks after being expanded in a microwave oven may be coated with chocolate or the like.

[0027]

As described above, according to the production method of the present invention, it is possible to easily obtain a plurality of homogenized puffed snacks in a microwave oven without frying them with oil, and foods containing less oil. Can meet the demand of.

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Claims (2)

(57) [Claims] 1. A homogeneous by stirring that contained so as to be 5 to 20% by weight flavored <br/> powder in pairs starch in accordance with the texture relative to potato starch at YuAtsushi 55 to 70 ° C. A uniform emulsion, a step of uniformly spreading the obtained starch emulsion to a thickness of 2 to 3 mm, and then steaming it in a steam chamber at a temperature range of 95 to 100 ° C. to completely gelatinize it, and an alpharized strip. 1-2 in the temperature range of 2-10 ℃
A step of cooling for a long time, a step of die- cutting the strip-shaped article after cooling, and a snack pellet obtained by drying the die-cut article so that the thickness after drying is 0.4 to 2 mm and the water content is 8 to 15%. And a method for producing a snack food, which comprises: 2. The method for producing a snack food according to claim 1, wherein a plurality of the snack pellets are put in a bag for microwave oven and cooked.