JPH01252267A - Production of plumped food - Google Patents
Production of plumped foodInfo
- Publication number
- JPH01252267A JPH01252267A JP63077855A JP7785588A JPH01252267A JP H01252267 A JPH01252267 A JP H01252267A JP 63077855 A JP63077855 A JP 63077855A JP 7785588 A JP7785588 A JP 7785588A JP H01252267 A JPH01252267 A JP H01252267A
- Authority
- JP
- Japan
- Prior art keywords
- raw material
- extruder
- weight
- parts
- starch
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 12
- 238000004519 manufacturing process Methods 0.000 title claims description 10
- 239000002994 raw material Substances 0.000 claims abstract description 32
- 229920002472 Starch Polymers 0.000 claims abstract description 20
- 239000008107 starch Substances 0.000 claims abstract description 20
- 235000019698 starch Nutrition 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 claims abstract description 16
- 229910000019 calcium carbonate Inorganic materials 0.000 claims abstract description 8
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 abstract description 9
- 235000011888 snacks Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 2
- 238000006243 chemical reaction Methods 0.000 abstract 3
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 4
- 235000012437 puffed product Nutrition 0.000 description 4
- 230000008961 swelling Effects 0.000 description 4
- 241000209094 Oryza Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- SZYSLWCAWVWFLT-UTGHZIEOSA-N [(2s,3s,4s,5r)-3,4-dihydroxy-5-(hydroxymethyl)-2-[(2r,3r,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxolan-2-yl]methyl octadecanoate Chemical compound O([C@@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@]1(COC(=O)CCCCCCCCCCCCCCCCC)O[C@H](CO)[C@@H](O)[C@@H]1O SZYSLWCAWVWFLT-UTGHZIEOSA-N 0.000 description 3
- 235000014113 dietary fatty acids Nutrition 0.000 description 3
- 229930195729 fatty acid Natural products 0.000 description 3
- 239000000194 fatty acid Substances 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 238000001816 cooling Methods 0.000 description 2
- POULHZVOKOAJMA-UHFFFAOYSA-N dodecanoic acid Chemical compound CCCCCCCCCCCC(O)=O POULHZVOKOAJMA-UHFFFAOYSA-N 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000002245 particle Substances 0.000 description 2
- 235000019685 rice crackers Nutrition 0.000 description 2
- -1 sucrose fatty acid esters Chemical class 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- IHCCLXNEEPMSIO-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperidin-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)C1CCN(CC1)CC(=O)N1CC2=C(CC1)NN=N2 IHCCLXNEEPMSIO-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- CYJRNFFLTBEQSQ-UHFFFAOYSA-N 8-(3-methyl-1-benzothiophen-5-yl)-N-(4-methylsulfonylpyridin-3-yl)quinoxalin-6-amine Chemical compound CS(=O)(=O)C1=C(C=NC=C1)NC=1C=C2N=CC=NC2=C(C=1)C=1C=CC2=C(C(=CS2)C)C=1 CYJRNFFLTBEQSQ-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 101100328519 Caenorhabditis elegans cnt-2 gene Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000005639 Lauric acid Substances 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 235000021314 Palmitic acid Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- OGBUMNBNEWYMNJ-UHFFFAOYSA-N batilol Chemical class CCCCCCCCCCCCCCCCCCOCC(O)CO OGBUMNBNEWYMNJ-UHFFFAOYSA-N 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 235000021313 oleic acid Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 230000001007 puffing effect Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
Landscapes
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Formation And Processing Of Food Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は、マイクロ波照射等の誘電加熱や伝熱加熱など
の加熱手段を必要としない短縮された工程で、膨化した
食感の優れた澱粉食品を製造する方法に関する。[Detailed Description of the Invention] [Industrial Application Field] The present invention is a method of producing puffed foods with excellent texture using a shortened process that does not require heating means such as dielectric heating such as microwave irradiation or heat conduction heating. This invention relates to a method for producing starch foods.
従来より、澱粉を主体とする原料を例えば二軸エクスト
ルーダのようなエクストルーダを使用して未膨化の状態
でエクストルーダのダイより押し出すことは公知である
（例えば、特開昭６２−５５０６７号及び６２−１４３
６５９号公報）が、エクストルーダから直接膨化させる
ことにより食感の優れた米菓、スナック類等の食品を製
造する方法は開発されていなかった。Conventionally, it has been known to use an extruder such as a twin-screw extruder to extrude a raw material mainly consisting of starch from the die of the extruder in an unexpanded state (for example, Japanese Patent Application Laid-open Nos. 62-55067 and 1983-62- 143
No. 659), a method for producing foods such as rice crackers and snacks with excellent texture by directly expanding them from an extruder had not been developed.
例えば、特開昭６２−５５０６７号及び６２−１４３６
５９号公報に開示の製造方法においては、エクストルー
ダ内の水含量が約２０重量％以上と高く、そのため膨化
が不均一となるなど問題となっていた。For example, JP-A Nos. 62-55067 and 62-1436
In the manufacturing method disclosed in Japanese Patent No. 59, the water content in the extruder is as high as about 20% by weight or more, which causes problems such as uneven expansion.
一方、エクストルーダ内の含水量を少なくすると、原料
に高剪断がかかり、澱粉粒子が破壊されて均一で、食感
（例えばサクッとした食感）の優れた膨化食品が得られ
なかった。また、このように含水量が少ないと、機械的
負荷が高まり、運転条件も厳しくなる。On the other hand, when the water content in the extruder is reduced, high shear is applied to the raw material, starch particles are destroyed, and a puffed food with uniform texture (for example, crispy texture) cannot be obtained. In addition, such a low water content increases the mechanical load and makes the operating conditions more severe.
従って、従来より直接エクストルーダから押し出すこと
により、簡易かつ食感の優れた膨化食品を製造する方法
が強く望まれていた。Therefore, there has been a strong desire for a method for producing puffed foods that are simple and have excellent texture by directly extruding them from an extruder.
（発明の目的）
本発明は、マイクロ波照射等の加熱手段を要せず、直接
エクストルーダから食感の優れた膨化食品を製造する方
法を提供することを目的とする。(Objective of the Invention) An object of the present invention is to provide a method for producing a puffed food product with excellent texture directly from an extruder without requiring heating means such as microwave irradiation.
本発明者らは、上記目的を達成するため鋭意検討した結
果、１００重量部の澱粉と０．２５重量部以上の乳化剤
と、０．２５〜１．０重量部の炭酸カルシウムとを含む
原料に５重量部以下の水を添加しながら、前記原料をエ
クストルーダで混練する膨化食品の製造方法であって、
前記原料を前記エクストルーダの出口付近においてのみ
前記澱粉をα化する条件下で処理し、次に該原料を押し
出し膨化することにより、上記目的が達成できることを
見い出し、本発明に到ったものである。As a result of intensive studies to achieve the above object, the present inventors developed a raw material containing 100 parts by weight of starch, 0.25 parts by weight or more of an emulsifier, and 0.25 to 1.0 parts by weight of calcium carbonate. A method for producing a puffed food, comprising kneading the raw materials with an extruder while adding 5 parts by weight or less of water, the method comprising:
We have discovered that the above object can be achieved by treating the raw material under conditions that gelatinize the starch only near the exit of the extruder, and then extruding and expanding the raw material, leading to the present invention. .
以下、本発明について詳述する。The present invention will be explained in detail below.
本発明の方法に使用する澱粉を主体とする原料としては
、通常市販されている焼菓子、例えば米英、スナック等
の主原料となる穀類をいい、例えば、梗米、モチ米、ト
ウモロコシ、ばれいしょ等がある。The starch-based raw materials used in the method of the present invention refer to grains that are the main raw materials for commonly commercially available baked goods, such as rice cakes, snacks, etc., such as boiled rice, sticky rice, corn, and potato. etc.
この原料は、粉体や、粒状体等として使用される。This raw material is used in the form of powder, granules, etc.
本発明の方法に使用される乳化剤としては、例えば、シ
ョ糖脂肪酸エステル、モノグリセライド、ソルビタン脂
肪酸エステルが挙げられる。これらのエステルを構成す
る脂肪酸としては、ラウリン酸、パルミチン酸、ステア
リン酸、オレイン酸等が挙げられる。この内、風味の点
で特にショ糖ステアリン酸エステルが好ましい。Examples of emulsifiers used in the method of the present invention include sucrose fatty acid esters, monoglycerides, and sorbitan fatty acid esters. Examples of fatty acids constituting these esters include lauric acid, palmitic acid, stearic acid, and oleic acid. Among these, sucrose stearate is particularly preferred in terms of flavor.
乳化剤の配合量は１００重量部の澱粉に対して０．２５
重量部以上である。０２５重量部より少ないと、押し出
し抵抗が高くなり、剪断力が増大するため、澱粉粒子の
破壊が著しく、食感が劣る。The amount of emulsifier added is 0.25 per 100 parts by weight of starch.
Parts by weight or more. When the amount is less than 0.025 parts by weight, extrusion resistance becomes high and shearing force increases, resulting in significant destruction of starch particles and poor texture.
本発明の方法に使用される炭酸カルシウムは１００重量
部の澱粉に対して０．２５〜１．０重量部の範囲で使用
される。０．２５重−置部以下だと、膨化は小さく、し
かも均一に膨化しない。一方、１．０重量部より多く含
必てもよいが、食品添加物としての規定により制限があ
る。Calcium carbonate used in the method of the present invention is used in an amount of 0.25 to 1.0 parts by weight per 100 parts by weight of starch. If the weight is less than 0.25, the swelling will be small and will not be uniform. On the other hand, it may be contained in an amount greater than 1.0 parts by weight, but there are restrictions according to regulations as a food additive.
上記澱粉を主体とする原料には、必要に応じて、調味料
、油脂、香料、蛋白質等を配合してもよい。Seasonings, fats and oils, fragrances, proteins, etc. may be added to the starch-based raw material, if necessary.
澱粉を主体とする原料に添加される水の量は１００重量
部の澱粉に対して５重量部以下である。The amount of water added to the starch-based raw material is 5 parts by weight or less per 100 parts by weight of starch.
５重量部よりも多くなると、膨化が低く、サクッとした
食感のものが得られない。なお、水を加水しなくてもよ
い（加水量Ｏ％）。これは、澱粉中に一定量の水が含ま
れるからである。本発明の方法ではこの澱粉中に含まれ
る水分でも実施し得る。If the amount exceeds 5 parts by weight, the swelling will be low and a crispy texture will not be obtained. Note that it is not necessary to add water (the amount of water added is 0%). This is because starch contains a certain amount of water. The method of the present invention can be carried out even with water contained in this starch.
本発明における原料の処理は、エクストルーダ内で行わ
れる。エクストルーダとしては、−軸型エクストルーダ
、二軸型等の多軸エクストルーダ、更にラム型エクスト
ルーダ等いずれも使用することができる。この内、二軸
型エクストルーダが好ましい。The processing of raw materials in the present invention takes place in an extruder. As the extruder, any of a -shaft type extruder, a multi-shaft extruder such as a two-shaft type, and a ram type extruder can be used. Among these, a twin-screw extruder is preferred.
一例として、本発明で使用するエクストルーダは、第１
図にその概略が示されているように、筒状のバレル１と
、その中心に設けられたスクリュー４からなる回転軸と
を有し、その一端にはフィーダ５が、他端にはグイ６が
設けられている。そして、エクストルーダはいくつかの
セクションに機能的に分割されて、一般的にはフィーダ
５側から原料供給口２及び加水口３を有するＢ ｌ 、
それにつづいてＢ２、Ｂ３、Ｂ４、Ｂ５ 及びダイ部に
分けられている。このＢ１ 部ではフィーダ５から導入
された原料を原料供給口２を通して取り入れ加水口３を
通して送入されろ水と混練しながら、次のＢ２ 部へ移
送する部分である。Ｂ２〜Ｂ４ 部は移送されてきた原
料を加熱しながら混捏する部分である。この８２〜Ｂ２
部では、原料のα化が生じない温度及び圧力下に維持さ
れる。通常、圧力は、常圧付近である。原料温度は一般
に約６０℃より低い温度である。Ｂ５ 部は、８４部よ
り入ってきた原料を加熱、加圧してα化し、大気圧ヘダ
イを通して押し出し、膨化する。このＢ５部の原料温度
は一般に１３０〜１８’０℃である（バレル温度として
は、１４０〜２００℃）。また、圧力は２０〜５０ ｋ
ｇ／ ｃｎ（が好ましい。As an example, the extruder used in the present invention has a first
As schematically shown in the figure, it has a cylindrical barrel 1 and a rotating shaft consisting of a screw 4 provided at its center, a feeder 5 at one end and a guide 6 at the other end. is provided. The extruder is functionally divided into several sections, and generally has a raw material supply port 2 and a water addition port 3 from the feeder 5 side.
Following this, it is divided into B2, B3, B4, B5 and the die section. In this section B1, the raw material introduced from the feeder 5 is taken in through the raw material supply port 2, fed through the water addition port 3, and kneaded with effluent while being transferred to the next section B2. Sections B2 to B4 are sections where the transferred raw materials are kneaded while being heated. This 82~B2
In the first part, the temperature and pressure are maintained so that gelatinization of the raw materials does not occur. Usually the pressure is around normal pressure. The feed temperature is generally below about 60°C. Part B5 heats and pressurizes the raw material introduced from 84 parts to gelatinize it, extrudes it through an atmospheric pressure die, and expands it. The raw material temperature of this B5 part is generally 130 to 18'0°C (barrel temperature is 140 to 200°C). Also, the pressure is 20~50k
g/cn (preferably.
（発明の効果）
本発明の方法によれば、澱粉を主体とする原わ１に乳化
剤と炭酸カルシウムとを配合し、エクストルーダ内の水
分を低くおさえながら、ダイ付近でのみ原料のα化が起
こるように原料を処理することによって、食感が優れ、
かつ歯への付着が小さく、しかも膨化性が高い米菓、ス
ナック等の膨化食品が容易に得ることができる。(Effects of the Invention) According to the method of the present invention, an emulsifier and calcium carbonate are blended into the raw material 1, which is mainly made of starch, and gelatinization of the raw material occurs only in the vicinity of the die while keeping moisture in the extruder low. By processing the raw materials in this way, the texture is excellent,
Moreover, it is possible to easily obtain puffed foods such as rice crackers and snacks that have little adhesion to the teeth and have high puffing properties.
（実施例）
以下、本発明について実施例により更に詳細に説明する
。(Example) Hereinafter, the present invention will be explained in more detail with reference to Examples.
実施例１〜２、比較例１〜３
実質的に第１図の構成からなる二軸型エクストルーダを
使用して、下記表１に示すような配合割合からなる澱粉
主体の原料をフィーダ５から供給口２を通してＢ１ 部
へ装入し、Ｂ２ 部属後で処理した。処理条件は下記の
通りである。Examples 1 to 2, Comparative Examples 1 to 3 A starch-based raw material having a blending ratio as shown in Table 1 below was supplied from the feeder 5 using a twin-screw extruder having the configuration substantially as shown in FIG. It was charged into the B1 section through port 2 and processed later in the B2 section. The processing conditions are as follows.
表 １
実施例１ １００．０ ０．５ ０．５ ５
〃２１００．０ ０．２５ ０．２５ ５比較例１１０
０．００ ０ ５〃２１００．０ ０．１
１．０ ５
Ｉノ ３ １００．０ １．０
０．１ ５注１＝割合は重
量部で表示した。Table 1 Example 1 100.0 0.5 0.5 5
〃2100.0 0.25 0.25 5 Comparative example 110
0.00 0 5〃2100.0 0.1
1.0 5 I no 3 100.0 1.0
0.1 5 Note 1 = Proportions are expressed in parts by weight.
注２：炭酸カルシウムは白石カルシウム■製ホワイトン
Ｆである。Note 2: Calcium carbonate is Whiten F manufactured by Shiraishi Calcium ■.
注３：ショ糖ステアリン酸エステルはりョートーシュガ
ーエステル（三菱化成食品＠）、Ｓ−１６７０である。Note 3: Sucrose stearate ester is Ryoto Sugar Ester (Mitsubishi Kasei Foods @), S-1670.
注４：エクストルーダの運転条件は下記の通りである。Note 4: The operating conditions of the extruder are as follows.
■スクリュー回転数 ２０ Ｏｒｐｍ
■バレル温度及び圧力
Ｂ、 ８２Ｂ３Ｂ４Ｂ５
温度 常温 ５０℃ ８０℃ ８０℃ １６０℃備考
水冷
■原料供給速度 ４２ｋｇ／ｈｒ
■水の加水速度（ポンプによる）
２．１β／ｈｒ
■ダイの形状
孔径２．５ｍｍの穴を有するダイを２つ使用。■Screw rotation speed 20 Orpm ■Barrel temperature and pressure B, 82B3B4B5 Temperature Room temperature 50℃ 80℃ 80℃ 160℃ Note
Water cooling ■Raw material supply rate 42 kg/hr ■Water addition rate (by pump) 2.1β/hr ■Die shape Two dies with holes with a hole diameter of 2.5 mm are used.
■スクリュー駆動モーター 定格７５Ａ注５：実施例１
２５ｋｇｆ／Ｃｎｔ〃 ２ ３８ 〃
比較例１ ４０〜２００１１
〃 ２ ４０〜６０〃
〃 ３ ４０ 〃
結果を以下の表２に示す。■Screw drive motor rating 75A Note 5: Example 1
25kgf/Cnt 2 38 Comparative Example 1 40-20011 2 40-60 3 40 The results are shown in Table 2 below.
これらの結果から分るように乳化剤を０．２５重量部以
上と炭酸カルシウム０．２５重量部以上を添加したもの
は、機械的負荷が小さく、押出しもスムーズで運転は安
定する。膨化物中の気泡は細かく均一であり、しかも食
感はサクサクして歯への付着性はなかった。As can be seen from these results, when 0.25 parts by weight or more of emulsifier and 0.25 parts by weight or more of calcium carbonate are added, the mechanical load is small, extrusion is smooth, and operation is stable. The air bubbles in the puffed product were fine and uniform, and the texture was crispy and did not stick to the teeth.
実施例３、比較例４〜５
ばれいしょ澱粉１００重量部に対して、ショ糖ステアリ
ン酸エステル１重量部と、炭酸カルシウム（ホワイトン
Ｆ）１重量部とを配合してなる澱粉を主体とする原料を
使用し、加水量を以下の表３のようにして変化させ、実
施例１と同一のエクストルーダを使用して原料を処理し
た。Example 3, Comparative Examples 4 to 5 Starch-based raw material prepared by blending 1 part by weight of sucrose stearate and 1 part by weight of calcium carbonate (Whiten F) with 100 parts by weight of potato starch The raw material was processed using the same extruder as in Example 1, with the amount of water added varied as shown in Table 3 below.
運転条件：
１、スクリュー回転数 ２０ Ｏｒｐｍ２、バレル温度
及び圧力
Ｂ、 ８２Ｂ３Ｂ、 Ｂ５
備考 水冷
３、グ イ
孔径１ ｍｍの穴を１つ設けたダイを２個使用。Operating conditions: 1, Screw rotation speed 20 Orpm2, Barrel temperature and pressure B, 82B3B, B5 Notes Water cooling 3, Use two dies with one hole with a diameter of 1 mm.
結果は以下の表４に示す。The results are shown in Table 4 below.
注り＝実施例３ ４０ｋｇｆ／ｃＩ１１比較例４ ３
０ 〃
〃 ５ ２５ 〃
表 ４
加水量 膨化状態 膨化物水分
実施例３ ５ セル均一 ４％加水が５重
量部を越えると膨化か弱くなる。−方、５重量部以下で
あれば、膨化物の水分は低く、後乾燥の必要はなく、サ
クサクした食感を有し、かつ外観もよくなった。Pour=Example 3 40kgf/cI11 Comparative example 4 3
0 〃 〃 5 25 〃 Table 4 Amount of water added Swelling state Puffed product moisture Example 3 5 Cell uniformity If 4% water added exceeds 5 parts by weight, swelling becomes weak. - On the other hand, when it was 5 parts by weight or less, the moisture content of the puffed product was low, there was no need for post-drying, and the puffed product had a crispy texture and a good appearance.
冊book
第１図は、本発明の製造方法の実施に適したエクストル
ーダの概略図である。
１１４．バレル
２．５・・・・フィーダ
３・・・・加水口
４・・・・スクリュー
６・・・・グイFIG. 1 is a schematic diagram of an extruder suitable for carrying out the manufacturing method of the present invention. 114. Barrel 2.5... Feeder 3... Water addition port 4... Screw 6... Gui
Claims (2)
剤と、０．２５〜１．０重量部の炭酸カルシウムとを含
む原料に、５重量部以下の水を添加しながら、前記原料
をエクストルーダで混練する膨化食品の製造方法であっ
て、前記原料を前記エクストルーダの出口付近において
のみ前記澱粉をα化する条件下で処理した後、該原料を
押し出し膨化する膨化食品の製造方法。(1) While adding 5 parts by weight or less of water to a raw material containing 100 parts by weight of starch, 0.25 parts by weight or more of an emulsifier, and 0.25 to 1.0 parts by weight of calcium carbonate, A method for producing a puffed food product in which the raw material is kneaded with an extruder, the raw material being treated under conditions that gelatinize the starch only near the exit of the extruder, and then extruded and puffed.
つバレル圧力２０〜５０ｋｇ／ｃｍ＾２である請求項（
１）記載の製造方法。(2) Claim (
1) The manufacturing method described.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63077855A JP2558494B2 (en) | 1988-03-30 | 1988-03-30 | Process for producing puffed food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP63077855A JP2558494B2 (en) | 1988-03-30 | 1988-03-30 | Process for producing puffed food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH01252267A true JPH01252267A (en) | 1989-10-06 |
| JP2558494B2 JP2558494B2 (en) | 1996-11-27 |
Family
ID=13645677
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP63077855A Expired - Fee Related JP2558494B2 (en) | 1988-03-30 | 1988-03-30 | Process for producing puffed food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2558494B2 (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008004512A1 (en) * | 2006-07-03 | 2008-01-10 | Fuji Oil Company, Limited | Method for producing high-protein soybean snack food |
| JP2008237120A (en) * | 2007-03-27 | 2008-10-09 | Fuji Oil Co Ltd | Fry food coating material |
-
1988
- 1988-03-30 JP JP63077855A patent/JP2558494B2/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008004512A1 (en) * | 2006-07-03 | 2008-01-10 | Fuji Oil Company, Limited | Method for producing high-protein soybean snack food |
| JPWO2008004512A1 (en) * | 2006-07-03 | 2009-12-03 | 不二製油株式会社 | Production method of high protein soy snack food |
| JP2008237120A (en) * | 2007-03-27 | 2008-10-09 | Fuji Oil Co Ltd | Fry food coating material |
| JP4735583B2 (en) * | 2007-03-27 | 2011-07-27 | 不二製油株式会社 | Fry food glaze |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2558494B2 (en) | 1996-11-27 |
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