JP6312216B2 - Method for producing rice-shaped snack confectionery, method for producing molded snack confectionery - Google Patents

Description

  The present invention relates to a method for producing rice snack confectionery and a method for producing molded snack confectionery using the rice snack confectionery obtained by this method.

A conventional example of rice-shaped snack confectionery is Pong confectionery. The manufacturing method of pon confectionery is as follows. A production machine called a cereal expander is used, and raw rice is put into the rotary cylindrical pressure cooker, sealed with a lid, and heated while rotating the whole cooker. When the inside of the kettle is sufficiently pressurized, tap the pressure kettle valve with a hammer to release the lid and depressurize all at once. At this time, the moisture of the rice expands rapidly, and the rice pops out of the kettle with intense explosion sound.
In the process called puffing, the volume of rice swells to about 10 times the original size, making it a crisp and light textured confectionery. The shape is a rice shape made from raw rice. Usually, it is boiled and entangled with molasses that has been reduced in water, or it is sprinkled with powdered sugar to give it a sweet taste.

As a conventional example of molded snacks where rice grains can be seen, there is okoshi. Koshi is manufactured by the following method.
First, as a raw material, a rice obtained by steaming and drying, or a rice, rice bran or the like made into a rice cake and then crushed into granules is prepared. Next, the seeds are obtained by roasting and expanding these raw materials. Next, the obtained seeds are mixed with hot molasses (boiled sugar and syrup) to obtain seeds. Next, the obtained seed is rolled into a strip. Next, the band of seeds is cut into a rectangular parallelepiped.
In this way, in the production process of molasses, the molasses cools and hardens to bind expanded rice grains and the like. In addition, because the quality of the resulting mash varies greatly due to subtle differences in the temperature and time at which molasses is boiled, craftsmanship is required for the mash production method.

  Patent Document 1 describes a conventional technique for a method for producing a molded snack. Specifically, okoko or granola rubber is usually manufactured using sugar, starch syrup, egg white, gelatin or the like as a binder, and molded foods used for instant foods are, for example, freeze-dried ingredients. It is described that it is sometimes produced by adding and mixing a large amount of dextrin as a binder.

  Patent Document 1 also describes a method for producing a molded food product that has a positive texture and texture. The method includes a mixing step of adding a binder to a plurality of edible material pieces and mixing, a charging step of feeding the mixture of each edible raw material piece and a binder into a mold, and the mold A pressurizing step for forming a molded body in the mold by applying a predetermined pressure to the mixture, and a mold releasing step for releasing the molded body from the mold.

  As an example of the edible material piece used in this method, instant noodle scraps formed in a granular and strip shape are described, and the use of pregelatinized starch powder is described as an example of a binder. As a specific example of the binder, “a hydrous alcohol-impregnated alpha cereal powder binder in which 85% by volume of a hydrous alcohol such as ethyl alcohol is added to the alpha cereal powder” is preferable, and this is used. “It is possible to suppress the rapid hatching phenomenon of the pregelatinized cereal powder and to obtain a good binding effect”.

Japanese Patent No. 2548591

  An object of the present invention is to provide a method for producing a rice-shaped snack confectionery having a texture different from that of a pon confectionery and a method for easily producing a molded snack confectionery in which rice grains are visible.

In order to solve the above problems, a method for producing a rice snack confectionery which is an embodiment of the present invention includes (1) a stirring step of adding dough to rice flour and stirring the dough, and (2) vacuuming the dough A rice grain forming step for obtaining a rice granular molded body by cutting what is processed into a predetermined shape by an extrusion molding machine, and (3) a frying step for frying the rice granular molded body with oil. And
The texture of the rice-shaped snack confectionery obtained by this method is both crunchy and crispy.

  According to another aspect of the present invention, there is provided a method for producing a molded snack, comprising: (a) a plurality of rice-shaped molded bodies after the frying step obtained by the method of the above aspect, and a malt having a dextrose equivalent of 10 to 18 A mixing step of mixing dextrin and oxidized starch in a mass ratio of maltodextrin: oxidized starch = 50 to 99:50 to 1 to obtain a mixture; and (b) the mixture. A molded body processing step for processing a molded body having a predetermined shape (for example, a rectangular parallelepiped shape, a cubic shape, a rice ball shape, a cylindrical shape, a triangular prism shape, etc.), and (c) a drying step for drying the molded body having the predetermined shape, It is characterized by having.

  The dextrose equivalent (DE) is a value indicating how much the hydrolyzate or sugar of starch has a reducing power corresponding to the same amount of dextrose (glucose, glucose). DE of dextrin (defined here as “hydrolysate of starch”) is an indicator of the progress of hydrolysis, and the larger the value, the more the degradation proceeds and the more low-molecular carbohydrates are contained. Means. The dextrose equivalent of starch is 0, and the dextrose equivalent of dextrose is 100.

Maltodextrin is a mixture of dextrose monomer, dimer, oligomer and polymer produced by hydrolysis of starch, and the ratio of each component varies depending on the degree of hydrolysis. In addition, maltodextrin may be defined as “a starch hydrolyzate having a DE of more than 10 and less than 20.”
In the method of this aspect, by using a binder solution containing a maltodextrin having a DE of 10 or more and 18 or less in the above-mentioned ratio with respect to the oxidized starch, the moldability in the molded body processing step and the molded snack can be obtained. A good texture can be achieved at the same time. When a dextrin having a DE of more than 18 is contained in the binder solution, the texture of the formed snack confectionery becomes poor (the texture becomes too hard and hard). When the DE of maltodextrin contained in the binder solution is less than 10, moldability in the molded body processing step tends to be poor (molding may not be possible depending on the molding machine employed).

The reason why maltodextrin: oxidized starch = 50 to 99:50 to 1 is that when the amount of maltodextrin is less than that of oxidized starch, the above-described action becomes insufficient.
According to this method, a shaped snack confectionery in which rice grains can be seen is obtained. However, this rice grain is formed into a rice shape using rice flour. In addition, this method does not require craftsmanship, unlike the conventional method for producing rice cake, which is a conventional example of molded snacks where rice grains can be seen.
In this method, a binder solution containing a maltodextrin having a DE of 10 or more and 18 or less and oxidized starch in the above-mentioned ratio is used. If necessary, other components having a binding action are added. Alternatively, a binder solution may be used.

Further, in this method, a molded snack containing ingredients can be obtained by adding ingredients in addition to the rice granular compact and the binder in the mixing step and mixing them. Moreover, a seasoning can be performed in a mixing process by adding not only a rice granular molded object and a binder but a seasoning material in a mixing process, and mixing. Moreover, you may add and mix both an ingredient and a seasoning.
As seasonings, seasonings (sugar, soy sauce, salt, etc.), seasonings (powder in which seasonings and fragrances are prepared in advance so as to have a predetermined taste), and seasonings (to have a predetermined taste) And a liquid in which seasonings and the like are prepared in advance.
In addition, when obtaining a molded snack having sweetness, it is preferable to use a binder containing syrup and sugar in addition to maltodextrin having a DE of 10 to 18 and oxidized starch.

  According to the method of the rice snack confectionery of the present invention, a rice snack confectionery having a texture different from that of the pon confectionery can be produced. Moreover, according to the manufacturing method of the shaping | molding snack confectionery of this invention, the shaping | molding snack confectionery which can see rice grain can be manufactured easily.

It is a figure explaining the method of embodiment.

Embodiments of the present invention will be described below, but the present invention is not limited to these embodiments.
The manufacturing method of the rice-shaped snack confectionery of this embodiment and a shaping | molding snack confectionery is shown below.
[Method for producing rice-shaped snacks]
First, 2 kg of rice flour (by mass ratio, glutinous rice flour: glutinous rice flour = 100: 10) in which 50 mesh of glutinous rice flour is mixed is placed in the stirring vessel 11, and the stirring vessel 11 is heated to 80 ° C. or higher. The dough 1 was obtained by putting 800g of hot water and stirring for 8 to 12 minutes. The obtained dough 1 is put into a pasta machine (MAC30 manufactured by ITALPAST) 12 whose shape is 3 mm × 8 mm in the shape of the discharge port of the mold, and is subjected to vacuum extrusion molding at a pressure of −21 in Hg (−71.1 kPa). In addition, the cloth having an elliptical cross section continuously coming out from the discharge port was cut to a length of 1 to 3 mm. As a result, a rice-shaped compact 2 was obtained.

The obtained molded body 2 was stored in the container 13. A large number of molded bodies 2 stored in the container 13 were fried with oil at 195 ° C. for 100 seconds. After the frying step, the molded body 2 was oiled and seasoned to obtain a rice snack confectionery 3.
The above is an example of the manufacturing method of rice-shaped snack confectionery. The texture of the resulting rice-shaped snack confectionery 3 was both crispy and crispy, and was different from the texture of the pon confectionery (only crispy and light).

As described above, the seasoning method of the rice-shaped snack confectionery may be performed after oiling the molded product after the frying process, or by adding a seasoning to rice flour and hot water in the stirring process and stirring. Good. Moreover, as a seasoning method performed after oiling, the method of applying powder, the method of drying after applying a seasoning liquid, etc. are mentioned.
Pon confectionery shrinks when water soaks, and cannot be seasoned with the seasoning liquid. However, in the method for producing rice-shaped snack confectionery of the present invention, it can be seasoned with the seasoning liquid. Can be impregnated. In other words, the rice snack confectionery manufacturing method of the present invention can perform seasoning deeper than pon confectionery, and thus has an advantage that it can be easily seasoned with a variety of flavors from salty to sweet.

[Method for producing molded snacks]
In the manufacturing method of molded snacks, the molded product 2 after the frying process obtained by the above-described method of manufacturing rice snacks is oiled and used before seasoning as follows. Continued.
First, the binder solution 4 was produced by putting the binder and water in the stirring vessel 14 and heating. In addition, the ratio of the binder and water of the binder solution 4 is, for example, in a mass ratio, and is in the range of binder: water = 1.3: 1 to 2: 1. Next, the mixing process was performed by putting in the stirring container 14 the some molded object 2 oiled after the frying process, ingredients, and a seasoning, and stirring.

  As a binder, maltodextrin having a DE of 15 and oxidized starch (the viscosity at 30 ° C. of a 20% solution by a BM viscometer is 17.5 ± 2.5 mPa · s under the condition of 60 rpm) Was added at a mass ratio of maltodextrin: oxidized starch = 3: 2. In addition, the ratio of the binder with respect to the rice flour constituting the dough 1 of the formed body 2 is rice flour: maltodextrin: oxidized starch = 100: 9.9: 6.6 in mass ratio.

After this mixing step, the obtained mixture was cut by die cutting or after rolling to perform a molded body processing step for processing into a rectangular parallelepiped shaped body 5.
In the case of die cutting, a mold comprising a concave mold having a large number of rectangular holes and a pressing member having a rectangular convex portion that enters each hole was used. The mixture was put into each concave hole and pressed by a pressing member to obtain a rectangular parallelepiped shaped body 5 of 25 mm × 100 mm × 12-14 mm.
In the case of cutting after rolling, the mixture is made into a strip having a predetermined thickness with a rolling roller, and then cut in the width direction and then cut in the length direction to obtain 25 mm × 100 mm × 12. A cuboid shaped molded body 5 of ˜14 mm was obtained.

  Next, by drying the obtained molded body 5, the moisture of the binder solution 4 contained in the molded body 5 was evaporated, and a plurality of rice-shaped molded bodies 2 were combined with the binder. . In addition, drying conditions are performed in the range for 30 to 60 minutes at 90-110 degreeC according to the ratio of the solid substance (maltodextrin + oxidation starch) and water which were melt | dissolved in the binder solution 4, for example. Thereby, the shaping | molding snack confectionery 6 which can see rice grain was obtained.

The manufacturing method of the molded snack of this embodiment does not require craftsmanship unlike the manufacturing method of the candy.
In addition, as a method of processing the mixture into a rectangular parallelepiped shaped body, a pair of rolls having a large number of rectangular recesses on the peripheral surface are arranged up and down so that the recesses of both rolls face each other, and the mixture is moved to these rolls. There is also a method of passing between them.

  Further, when obtaining a sweet snack confectionery, as a binder, maltodextrin having a DE of 15, an oxidized starch, starch syrup, and super white sugar, maltodextrin: oxidized starch: starch syrup: super white sugar = 1: An example using what is blended at a mass ratio of 1: 4: 2 is given. In the case of this example, the ratio of the rice flour and the binder constituting the dough 1 of the molded body 2 is, for example, rice flour: binder = 100: 26.4. As a result, rice flour: maltodextrin: oxidized starch: starch syrup: fine white sugar = 100: 3.3: 3.3: 13.2: 6.6.

DESCRIPTION OF SYMBOLS 1 Material | dough 2 Rice granular molded object 3 Rice-shaped snack confectionery 4 Binder solution 5 Cuboid shaped molded object 6 Molded snack confectionery 11 Stirring container 12 Pasta machine (vacuum extrusion molding machine)
13 container 14 stirring container

Claims (2)

A stirring step of adding dough to rice flour and stirring to obtain a dough,
A rice grain forming step of obtaining a rice-shaped formed body by cutting the dough processed into a predetermined shape with a vacuum extrusion molding machine,
A frying step of frying the rice granular compact with oil;
A method for producing rice-shaped snack confectionery, comprising: A plurality of rice granular shaped bodies after the frying step obtained by the method according to claim 1, maltodextrin having a dextrose equivalent of 10 to 18 and oxidized starch in a mass ratio of maltodextrin: oxidized starch = 50. A mixing step of mixing a binder solution containing at a ratio of ˜99: 50 to obtain a mixture;
A molded body processing step of processing the mixture into a molded body of a predetermined shape;
A drying step of drying the molded body of the predetermined shape;
A method for producing a shaped snack confectionery, comprising:

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