JPH01168242A - Preparation of highly puffed food - Google Patents

Abstract

PURPOSE:To obtain a highly puffed food capable of homogeneously and highly puffing in a short time and improving taste, by hydrolyzing starch with an alpha-amylase or acid, coating the peripheral surface of a rice cake material with the resultant starch hydrolyzate liquid and roasting the material with microwaves. CONSTITUTION:A rice cake material is prepared, then cooled, hardened, cut and dried so as to contain 5-35% moisture. The peripheral surface of the above-mentioned rice cake material is then coated with a starch hydrolyzate liquid (e.g., containing 10-50% water) with 3-30 dextrose equivalent(DE) prepared by hydrolyzing starch with an alpha-amylase or acid so as to provide preferably 0.03-0.5mm thickness and form a film, which is then roasted with microwaves to complete puffing in a short time and afford the aimed food having beautiful appearance, high puffing rate and excellent production efficiency, packaging suitability and taste without cracking, etc.

Description

DETAILED DESCRIPTION OF THE INVENTION (1) Industrial Application Field The present invention relates to a method for manufacturing a puffed food product with good taste by heating and baking with microwaves to uniformly and highly expand the food product in a short period of time.

■ Conventional technology and its problems Mochi dough (In this application, mochi dough is made by adding water to grains, flour, starch, etc., steaming them, making them into a mochi-like product by punching, kneading, etc., and cooling and hardening them. There have been many techniques for producing rice crackers, etc. by heating and baking cut and shaped products (hereinafter the same shall apply) using microwaves.
No. 9746, JP-A-50-12264, etc. However, even with these techniques, all of the products are swollen in a bursting manner, and it is not easy to obtain products with a regular external shape. Therefore, since the outside shape is irregular, when storing them in a container or box in an aligned manner, it is difficult to work, the productivity is low, and the appearance is poor in appearance and the taste is poor.

■ Means for solving the problem The microwave used in the present invention is as defined normally and has a wavelength of 30 MHz to 300 GHz, but there are legal restrictions on its use in Japan. Currently, only two frequencies are recognized: 915 MHz and 2450 MHz.

Grains for mochi dough can be used regardless of whether they are grains, flour, or starch, and regardless of whether the starch is amylose-based or amylopectin-based. for example.

Potato starch, sweet potato starch, corn starch, wheat starch, rice grains, wheat flour, etc. may be used alone or in combination as appropriate. In fact, when comparing amylopectin-based and amylose-based drugs, the former seems to be generally more effective for the purpose of the present application.

Sugar, soy sauce, and other common food ingredients may be added to the dough as appropriate.

The mochi dough is prepared in a conventional manner. That is, the rice cakes are made by adding water to the grains, steaming them, pounding or kneading them, and then cooling and hardening the rice cakes, which are then cut, shaped, and dried. In this case, the moisture content of the mochi dough is about 5 to 35%, especially 15 to 2%.
It is preferable to set it to 5%. For example, Confucian rice dough is about 20-23%, and non-glutinous rice dough is about 16-18%
%, about 19-22% seems to be good for potato starch dough. There are no particular restrictions on the size and shape of the dough, but for example, when it is formed into a plate-like object, it should have a thickness of about 1 to 15 mm, and it may be formed into any other shape such as a rod or a sphere.

As raw material starch for preparing starch decomposition solution, Co7X''-
−? - Potato powder, sweet potato starch, wheat starch, etc. Any of these can be used. Such starch is degraded with α-amylase or acid to give a DI of 1 to 30, preferably 4 to 20. The specific conditions for decomposition are the same as usual. The water content may vary depending on the desired thickness of the coating layer, DE, etc., but may be approximately 10 to 50%. The coating method may be, for example, spraying, roll sponge method, or air curtain method, and there may be some variation in thickness. Although the thickness of the coating cannot be absolutely defined depending on the thickness of the fabric, a thickness of about 0.03 to 0.5 is suitable for the purpose of the present invention.

■ Effect When microwaves are irradiated onto the fabric, the fabric is heated and the moisture inside the fabric evaporates and expands, preventing it from escaping to the outside. At this time, the vaporization speed, the viscosity of the dough, its change or hardening speed, etc., determine the puffiness of the dough, which is manifested as differences in the size of the bubble diameter, the number of bubbles, and the uniformity of swelling.

Although the action of the present invention is complex and many parts are not yet understood, it is generally inferred that it is as follows.

For dough with low viscosity, when the rate of bubble formation due to moisture vaporization is low (that is, when heating is slow)
In this case, the large number of small air bubbles that are generated simply dissipate out of the dough and do not contribute to puffing.

This is because the voids after air bubbles escape are likely to be repaired by the remaining concentrated dough and disappear. However, on the other hand, even if the bubble generation rate is high, the large number of small bubbles that have been generated will coalesce into larger diameter ones, which will burst out of the fabric and dissipate from the fabric. Most of it is repaired by the fabric, and only a few large pores remain, which do not contribute much to swelling.

However, when the starch decomposition liquid is applied to the outermost layer, the situation becomes a little different. The coating itself initially softens when heated, but gradually loses moisture and becomes a glassy, highly viscous coating. When the gas generated from inside the fabric reaches this coating, the coating stretches (expands) along with the fabric due to the correlation with the pressure.
As the thickness decreases, the viscosity also decreases, and the gas accumulated inside will dissipate to the outside. Since the water has separated by then, the remaining concentrated dough will naturally have less fluidity, and the bubble marks will not be repaired and the dough will become foamy as a whole.

If the viscosity of the dough is high, the bubbles that are generated will not coalesce and will remain as small bubbles, and the traces of bubbles that have escaped will not be repaired. Therefore, by providing a coating as in the present invention, it is possible to create a fabric with a large number of bubble traces. It is presumed that it forms a swollen body. Micro 5 deheating is extremely effective for this purpose.

■Example Wet rice was washed, soaked and drained, and then steamed to make rice cakes. This was stored in the refrigerator overnight to harden, and then cut with a cutter into pieces 40 mm long, 15 ml wide, and 5 mm thick to obtain mochi dough. This was stored in a constant temperature and humidity chamber at a temperature of 20° C. and a humidity of 95%, and was gradually dried. The moisture content of the fabric after drying was 21.1%.

Next, a starch decomposition solution using DE15 α-amylase (
25% moisture) was applied in various amounts per 100 parts of the dried mochi dough, and then air-dried for 30 minutes.

When this mochi dough was coated with microwaves of 2450 MHz or higher, it became a highly puffed food with a glossy appearance and a uniform appearance without cracks (Table 1). In addition, instead of changing to 500W, 13
Similarly good results were obtained when irradiated at 00W for 30 seconds.

Table 1 (Note) Swelling degree: Volume after swelling ÷ Original volume ■ Effect Since the present invention has the above-mentioned structure, swelling can be completed in a short time.
It was possible to obtain a food product with a high swelling rate, uniform swelling with almost no cracks, beautiful appearance, and excellent production efficiency, packaging suitability, and taste.

Patent applicant: Ezaki Glico Co., Ltd.

Claims (4)

[Claims] (1) A starch decomposition solution with a DE of about 3 to 30 decomposed with α-amylase or acid is applied to the peripheral surface of the mochi dough, which is cooled and hardened after making the mochi and then cut and formed, to form a film, which is then heated using a microwave. A method for producing a highly puffed food, characterized by baking it in a. (2) The method for producing a highly puffed food according to claim 1, characterized in that the moisture content of the rice cake dough is about 5 to 35%. (3) The method for producing a high-swelling food according to claim 1, characterized in that the water content of the starch decomposition solution is about 10 to 50%. (4) The thickness of the coating layer using the starch decomposition solution is approximately 0.03~
1. The method for producing a high-swelling food according to claim 1, wherein the diameter is 0.5 mm.