JP5922964B2 - Method for producing puffed confectionery - Google Patents

Description

Examples of puffed confectionery made mainly of cereals and starch include rice crackers, hail, potato chips, corn chips, popcorn, and direct puff snacks.
As a method for expanding puffed confectionery, the raw material is directly heated and pressurized, such as popcorn and pon confectionery, and the rice cake-like dough obtained by converting starch into α by using an extruder or steaming machine, such as rice crackers. The material is formed into a thin sheet by passing it through a forming roll, cut to create pellets, and further expanded by frying and baking (pellet manufacturing method), and raw materials are supplied to the extruder like direct puff snacks. Then, there is a method (direct puff manufacturing method) in which a high temperature and a high pressure state is made, the liquid is discharged from a nozzle installed at the discharge port, and is instantly expanded.
In the puffed confectionery obtained in this way, the texture characteristics resulting from the hardness of the puffed confectionery dough is an important factor in quality, and various research and development have been conducted so far, and many products have been sold. It has been.
In the production of puffed confectionery by the direct puff manufacturing method using an extruder, the following method is common. That is, raw materials such as cereals and starch are charged from the extruder feed port, pressurized and heated in the barrel of the extruder, and instantaneously discharged from the nozzle attached to the end of the extruder. It is expanded and then molded and cut to obtain an expanded confectionery dough. If necessary, the expanded confectionery dough is dried to reduce the water content to about several percent, and then a seasoning liquid or the like is applied to obtain the expanded confectionery. The swollen confectionery produced by the direct puff manufacturing method using an extruder is composed of a continuum of fine bubbles and the starch film surrounding it, but the force required for chewing only needs to break the starch film, For this reason, the texture of directly puffed puffed confectionery is generally described as being soft and is expressed as crispy and has a high palatability.
On the other hand, potato chips are a heat-processed confectionery mainly made of cereals and starch. Unlike the general puffed confectionery, this has a crisp texture and high palatability.
There are two known methods for producing conventional potato chips.

JP 2009-278918 A

The method of slicing potatoes thinly, dipping them in a bath filled with hot oil and frying is characterized by the feeling that they taste the potatoes themselves, but on the other hand, to slice potatoes of various sizes and shapes In addition, there is a drawback that the shape is not stable. Furthermore, since potato slices of various sizes are fried under the same conditions, the degree of heating differs depending on the size, resulting in variations in quality.
On the other hand, after rolling a mixture of flour, potato flakes and the like into a sheet, for example, a method of punching into an oval shape and immersing in a tank filled with oil baked or heated in an oven and frying, a uniform shape and quality Although it is easy to obtain a product, the process is complicated, or there is a difficulty in production efficiency such as generation of excess fabric after die cutting.

Accordingly, the inventors have intensively studied and, as a method for producing a simpler potato chips-like swollen confectionery having a more stable shape and quality, paying attention to the direct puff method using an extruder, has led to the following inventions. That is,
(1) Supplying mixed raw materials containing grains and / or starch to an extruder, directly puffing to create a puffed confectionery dough, crushing the puffed confectionery dough using a pressing die, and the compression ratio is 5% The manufacturing method of the puffed confectionery characterized by being 30% or less.
(2) The method for producing a puffed confectionery according to (1), wherein the water content of the mixed raw material supplied to the extruder is 16% by weight or more and 25% by weight or less.
(3) The method for producing a puffed confectionery according to any one of (1) to (2), wherein the shape of the puffy confectionery obtained has irregularities.
(4) The method for producing an expanded confectionery according to any one of (1) to (3), wherein the mixed raw material contains potato flakes.
(5) The method for producing a puffed confectionery according to any one of (1) to (4), wherein the gum arabic is contained in an amount of 0.1% to 3% with respect to the dry weight of the mixed raw material. .
(6) The monoglycerin fatty acid ester having an HLB of 3 to 5 with respect to the dry weight of the mixed raw material is contained in an amount of 0.1% to 3%, and any one of (1) to (5) The manufacturing method of the puffed confectionery as described in any one.
(7) The method for producing a puffed confectionery according to any one of (1) to (6), wherein the puffed confectionery dough discharged from the extruder is crushed between 2 seconds and 10 seconds after discharge. .

According to the present invention, it is possible to obtain a puffed confectionery having a new crisp texture that is not found in conventional direct puff snacks. Furthermore, according to the invention described in claim 4, a novel potato chip having a stable shape and quality can be obtained by a simple method using the direct puff snack method.

Rotating roll schematic diagram. The schematic diagram which showed the aspect by which a puffed confectionery material is supplied to a rotation roll, and is compressed. The schematic diagram of the expanded confectionery which has a mountain-shaped unevenness | corrugation.

Hereinafter, embodiments for carrying out the invention will be described in detail.
The extruder used in the present invention can be selected from a 1-axis extruder and a 2-axis extruder.
In addition, the raw materials used for the extruder to produce the expanded confectionery dough include wheat flour, barley flour, rye flour, oat flour, oat flour, corn flour, rice flour, soy flour, mashed potato, corn grits, corn starch, potato There are starches such as starch, tapioca starch and waxy corn starch.
In addition, processed starch such as pregelatinized products, acetylated derivatives, and phosphoric acid cross-linked derivatives may be used.
Along with cereals and starch raw materials, carbohydrate raw materials, protein raw materials, fat and oil raw materials, agricultural and marine products, amino acids, emulsifiers, swelling agents, salt, spices, seasonings, vitamins, minerals, cellulose and the like may be used.
When using mashed potatoes as a raw material, potato flakes obtained by drying mashed potatoes may be used.
One or more of the above raw materials are arbitrarily selected and mixed.
When potato flakes are used as a raw material, the preferred content of potato flakes is 15% or more, more preferably 40% or more, and preferably 100% or less, more preferably 70% by dry weight ratio with respect to the dry weight of the mixed raw material. % Or less.
If it is less than 15%, a sufficient potato flavor is not exhibited, which is not preferable.
When the gum arabic is added in an amount of 0.1% by weight or more and 3% by weight or less, preferably 0.2% by weight or more and 2% by weight or less, based on the dry weight of the mixed raw material charged into the extruder, It is preferable because a crispy texture can be obtained when the discharged expanded confectionery dough is crushed, cut and dried.
A monoglycerin fatty acid ester having an HLB of 3 to 5 with respect to the dry weight of the mixed raw material charged into the extruder is 0.1 to 3% by weight, preferably 0.2 to 2% by weight. It is preferable to add so as to be less than or equal to%, since a crisp texture can be obtained when the expanded confectionery dough discharged from the extruder is crushed, cut and dried.
The dry weight of the mixed raw material refers to the weight excluding moisture in the mixed raw material.
The mixed raw material is adjusted to a water content of 16 wt% or more and 25 wt% or less, preferably 18 wt% or more and 22 wt% or less by adding water as necessary.
The term “moisture” used herein refers to the moisture content of the entire mixed raw material including added water.
If it is less than 16% by weight, the plasticity of the expanded confectionery dough immediately after being discharged from the extruder is low, and when the expanded confectionery dough is crushed, its structure is broken and a brittle texture is unfavorable.
When it exceeds 25% by weight, sufficient bubbles are not generated in the expanded confectionery dough, and a preferable texture is not obtained.
The mixed raw material whose moisture is adjusted is put into an extruder, and cooking is performed at 120 ° C. or higher and 200 ° C. or lower, preferably 140 ° C. or higher and 180 ° C. or lower, to obtain a directly puffed expanded confectionery dough.
Next, the expanded confectionery dough discharged from the extruder is crushed using two pressing dies.
The shape of the surface on which the pressing mold contacts the expanded confectionery dough may be any shape such as flat or uneven, but the expanded confectionery obtained by crushing with the uneven mold has a stronger crispy feeling. And preferred.
When it has an unevenness | corrugation, it is preferable to arrange | position and crush so that a projection part and depression part of a pressing mold may fit.
At this time, the pressing mold may be a rotating roll mold or a press mold.
The unevenness formed on the surface of the mold is preferably a shape in which the uneven portions are fitted when the two pressing dies are overlapped.
The depth of the groove formed by the protrusion and the depression is preferably 1 mm or more and 10 mm or less, and the distance between adjacent protrusions is preferably 3 mm or more and 20 mm or less.
The case where a pressing die having irregularities is used will be specifically described.
The two pressing dies of this shape are installed so that the protrusion and the recess are fitted when they are overlapped.
FIG. 1 shows that protrusions and depressions are alternately formed in a straight parallel shape on the surface of the rotary roll in parallel with the direction of progress of the expanded confectionery dough, and the protrusions and depressions fit when overlapped. Thus, it is the schematic diagram which installed two rotating rolls.
In addition, the arrangement so as to be fitted means that when the two molds are brought close to each other in a direction perpendicular to the mold surface, the mold is arranged at a position where the uneven portions of the mold are engaged.
When using a rotating roll, the two rotating rolls adjusted to an appropriate clearance are rotated, and the expanded confectionery dough is fed between the two rotating rolls. Then, the expanded confectionery dough enters the gap between the two rotating rolls and is crushed and sent out. FIG. 2 shows a mode in which the expanded confectionery dough is supplied to a rotating roll and compressed.
After discharging from the extruder, the strength of the continuous film structure increases as the temperature of the expanded confectionery dough decreases.
That is, puffed confectionery dough becomes harder as the plasticity decreases. It is important to crush while the softened dough is still flexible.
The time until crushing at this time is 2 seconds or more and 10 seconds or less, preferably 5 seconds or more and 9 seconds or less after the extruder discharge.
If it is less than 2 seconds, the continuous film structure of the expanded fabric is too soft and the strength is too low, and the rope-shaped fabric is cut in the crushing step, which is not preferable.
On the other hand, if it exceeds 10 seconds, the continuous film structure is too hard, and the entire puffed confectionery dough is destroyed and shattered.
It is possible to adjust the thickness of the expanded confectionery dough by adjusting the clearance between the two pressing dies.
In the present invention, the compression ratio is the percentage of the thickness of the expanded confectionery dough before crushing, expressed as a percentage.
In the present invention, the compression ratio is 5% to 30%, preferably 10% to 22%.
If the compression ratio is greater than 30%, the crispy texture becomes weak. In addition, in order to crush the expanded confectionery dough to less than 5% so that it does not become shattered, it is difficult to strictly control the temperature and handle the expanded confectionery dough after crushing.
A compression ratio of 18% or less is particularly preferable because the crispness is remarkably increased.
The swollen confectionery dough may be cut into an appropriate size before or after crushing the swollen confectionery dough. After that, the moisture may be adjusted by drying, or seasoning may be applied by seasoning.

EXAMPLES Hereinafter, although an Example is given and it demonstrates in more detail, this invention is not limited to these.
(Production Example 1)
Corn grits 5 parts by weight, Potato flakes (water 8% by weight) 55 parts by weight, corn starch 25 parts by weight, tapioca starch 13 parts by weight, crystalline cellulose 1 part by weight, palm hardened oil monoglycerin fatty acid ester with HLB 4 (Sunsoft No. .8000V, manufactured by Taiyo Kagaku Co., Ltd.) 0.5 parts by weight, gum arabic (trade name: Instant Gum, manufactured by Colloidal Naturel Japan) 0.5% by weight, 11 parts by weight of water is added, and a mixed raw material having a water content of 20% by weight is added. Obtained.
At this time, the content of potato flakes was 57% by dry weight ratio.
The obtained mixed raw material was put into a uniaxial extruder, treated at a barrel temperature of 160 ° C. and a screw rotation of 220 rpm, and a plate-shaped expanded confectionery dough having a water content of 12% by weight, a width of 30 mm, and a thickness of 10 mm was discharged. .
Six seconds after discharge, the gap between the protrusions is 10 mm, and the depth of the recess is 3 mm. The thickness is 15-60% before crushing by adjusting the clearance of the rotary roll and adjusting the clearance of the rotary roll. And then crushed.
Thereafter, the expanded confectionery dough was cut into a length of 30 mm and dried until the water content became 1% by weight to obtain expanded confectionery of each thickness.
In any of the test sections, the obtained expanded confectionery had a groove depth of 2 mm and a distance between adjacent protrusions of 10 mm (see FIG. 3).
(Test Example 1)
The texture of the expanded confectionery in each test section obtained in Production Example 1 was evaluated.
The results are shown in Table 1.
The expanded confectionery having a compression rate of 15% had a very crispy texture and was very preferable.
On the other hand, the puffed confectionery having a compression ratio of 40% or more had a crispy texture, and was inferior to the expected crispy texture.

(Test Example 2)
Furthermore, about the puffed confectionery whose compression rate is 15%-35%, it investigated about the food texture and the preference value.
The results are shown in Table 2.
When the compression ratio was 22% or less, it had a crispy texture and was preferable. In particular, when the compression ratio was smaller than 18%, it had a very crispy texture and was very preferable.
On the other hand, when the compression ratio was 26% or more, it was only possible to feel a crispness in the crispy texture as a whole.

(Test Example 3)
About the expanded confectionery of each test section obtained by manufacture example 1, the stress at the time of cutting was measured.
Using a rheometer (REOTECH, RTC-3010D-CW) and using a triangular prism plunger with a straight ridgeline at the tip, the ridgeline at the tip of the plunger and the ridgeline of the convex part of the expanded confectionery The maximum stress when the puffed cake was broken by pressing the plunger at an approach speed of 1 cm / min was measured.
The results are shown in Tables 3 and 4.

(Production Example 2)
Exfoliated confectionery of each thickness was obtained by the same method as in Production Example 1 except that the shape of the rotating roll used was a columnar shape without irregularities.
The obtained puffed confectionery had a shape with no irregularities in any of the test sections.
(Test Example 4)
The texture of the puffed confectionery in each test section obtained in Production Example 2 was evaluated.
The results are shown in Table 5.
The puffed confectionery having a compression rate of 15% had a crispy texture and was preferable.
On the other hand, the puffed confectionery with a compression rate of 25% had a crispy texture, and was inferior without the expected crispy texture.

(Test Example 5)
For the expanded confectionery of each test section obtained in Production Example 2, the maximum stress when the expanded confectionery was broken was measured in the same manner as in Comparative Example 2.
The results are shown in Table 6.

(Test Example 6)
The puffed confectionery of Example 1 obtained in Production Example 1 and the puffed confectionery of Example 6 obtained in Production Example 2 were compared relative to each other when eaten. In all cases, the thickness of the expanded confectionery was 1.5 mm.
Table 7 shows the results of the selectivity by a panel of seven people.
As shown in FIG. 3, the expanded confectionery having chevron-shaped unevenness was more preferable because it had a stronger crispy feeling than the expanded confectionery without flat unevenness.

(Test Example 7)
For the expanded confectionery of each test section obtained in Production Example 1, a sensory test was performed on the potato flavor.
The results are shown in Table 8.
Each sensory value of Comparative Example 1 was set to 0, and compared with Comparative Example 1, slightly less was evaluated as -1, less than -2, slightly more than +1, and more than +2.
As the compression ratio decreased, the aroma, potato aroma and sweetness increased, and the preference value also increased. In particular, the scent of fried potatoes increased significantly when the compression ratio was reduced to 15%.

DESCRIPTION OF SYMBOLS 1 ... Push type | mold main body 2 ... Projection part 3 ... Indentation part 4 ... Roll-type rotating shaft 5 ... Expanded confectionery dough 6 before being crushed ... Doughed confectionery cake 7 after being crushed ... Expanded confectionery 8 ... Distance 9 between adjacent projections ... Groove formed by projections and depressions Depth of

Claims (7)

A mixed raw material containing cereals and / or starch is supplied to an extruder, and directly puffed to create a puffed confectionery dough. The puffed confectionery dough is crushed using a pressing die, and the compression ratio is 5% to 30%. A method for producing a puffed confectionery, characterized in that the water content of the mixed raw material supplied to the extruder is 20% by weight or more and 25% by weight or less. 2. The method for producing a puffed confectionery according to claim 1, wherein the moisture of the puffed puffed dough is 12% by weight or more. The method for producing a puffed confectionery according to any one of claims 1 or 2, wherein the shape of the puffed confectionery obtained is uneven. The method for producing a puffed confectionery according to any one of claims 1 to 3, wherein the mixed raw material contains potato flakes. The method for producing an expanded confectionery according to any one of claims 1 to 4, wherein the gum arabic is contained in an amount of 0.1% to 3% based on the dry weight of the mixed raw material. The monoglycerin fatty acid ester having an HLB of 3 to 5 with respect to the dry weight of the mixed raw material is contained in an amount of 0.1% to 3%, according to any one of claims 1 to 5. Method for making puffed confectionery. The method for producing a puffed confectionery according to any one of claims 1 to 6, wherein the puffed confectionery dough discharged from the extruder is crushed between 2 seconds and 10 seconds after discharge.

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