JPH0324181B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing puffed snacks using seeds.

Conventional puffed snacks are made using a puff machine or the like in which starchy ingredients such as corn, flour, and potatoes are moistened, heated to high temperature and pressure, and then injected into the atmosphere.

The puffed snack produced in this manner has a porous structure and a light texture. However, because it lacks flavor, it is flavored with seasoning ingredients such as spices and cheese.

On the other hand, seeds such as soybeans and peanuts have a high fat content and a unique flavor, making them extremely delicious. However, when these seeds are moistened and subjected to high temperature and high pressure, the fat contained in them separates and cannot be injected. Nakatsuta. In addition, when seeds were defatted and used, they were injected, but did not become a puffed porous tissue, but instead became a hard tissue with a few air bubbles, making it difficult to eat. Furthermore, even when defatted seeds were steamed and used for injection treatment, no swollen seeds were obtained.

However, according to the knowledge obtained by the inventors of this invention, even seeds that are difficult to puff can become porous and have a light texture when defatted and puffed with a specific starchy material. Summer.

In other words, starchy raw materials containing 50% or more of sweet potato, tapioca, sweet potato starch, tapioca starch, etc. are used, and the starchy raw materials are gelatinized in advance and have a light texture that puffs up only when mixed with defatted seeds. However, when other starchy raw materials or undefatted seeds were used, a puffed product with a light texture could not be obtained.

To elaborate on this point, corn, wheat,
Starchy raw materials such as oats, corn mill, potato granules, rice flour, wheat flour, oatmeal, cornstarch, potato starch, etc., or pre-gelatinized products of these starchy raw materials, are mixed with seeds or defatted seeds to adjust the moisture content. The products obtained by injection after heating to high temperature and high pressure did not have a light texture because they did not expand or were insufficiently expanded.

However, when sweet potato, tapioca, sweet potato starch, and tapioca starch were used as starchy raw materials and mixed with defatted seeds, they expanded and a light texture was obtained. In particular, when these starchy raw materials were used after being gelatinized in advance, a product with a very light texture was obtained. In this case, if seeds that were not defatted were used, the puffing would be poor and the texture would not be light.

This invention involves gelatinizing a starchy raw material of which 50% or more of its weight is sweet potato, tapioca, sweet potato starch, or/and tapioca starch and then forming it into granules, and then removing 50% of the water content.
~20%, preferably 8 to 15% to make starchy pellets, mix 25 to 75 parts of the starchy pellets with 75 to 25 parts of defatted seeds to make 100 parts, and then add water, steam, etc. Add to reduce the moisture content of the mixture to 13-22%,
Desirably, it is adjusted to 14 to 20%, then heated to high temperature and pressure, and then injected and expanded.

The starchy raw materials used in this invention include cereals such as corn, wheat, barley, barley, oats, and rice, potatoes,
It refers to food ingredients whose main ingredient is starch, such as rhizomes such as sweet potato, tapioca, and sago, or starches such as corn starch and potato starch.

In addition, seeds that are difficult to expand include soybeans, peanuts, almonds, hazelnuts, sunflowers,
Oil-based seeds such as sesame and wheat germ are mainly used. These seeds are degreased to reduce the fat content to 7% or less, since too much fat will cause poor swelling.

To carry out this invention, a starchy raw material is first gelatinized, then made into granules, dried to adjust the moisture content, and made into starchy pellets.

At least 50% of the starchy raw materials used here are sweet potato, tapioca, sweet potato starch and/or tapioca starch. If the content of these starchy raw materials is low, it will be difficult to expand and result in a hard structure, so it is necessary to increase the content to 50% or more to give a light texture.

The gelatinization of starchy raw materials is carried out by heating according to conventional methods such as steaming and steaming.

If gelatinized starchy raw materials have a high moisture content, they will adhere to each other and form large lumps when mixed with defatted seeds, so they should be dried to a moisture content of 20% or less, preferably 15% or less. However, if it is too dry, it may not soften sufficiently when subjected to high temperature and high pressure, and hard lumps may form in the puffed product. Therefore, the content should be adjusted to 5% or more, preferably 8% or more.

In addition, it is desirable that the dried starchy raw material is in the form of granular pellets so that it is easy to mix with the defatted seeds and the two do not separate. shall be.

In addition, if necessary, defatted seeds are also crushed to provide starchy pellets and particle size.

Next, the starchy pellets and defatted seeds are mixed, water or steam is added if necessary to adjust the moisture content of the mixture, the mixture is brought to high temperature and pressure, and then injected into the atmosphere to expand.

At this time, if the amount of starchy pellets in the mixture is small, it is difficult to obtain a sufficiently puffed and light texture;
Also, if there is too much, the flavor of the seeds will not come out well, so 25 to 75 parts of starchy pellets should be added to 100 parts of the mixture.
75 to 25 parts of defatted seeds.

In addition, if the water content of the mixture is too high, it will be difficult to apply high pressure using an extrusion device, etc., and if it is too low, fluidity will be insufficient when high temperature and pressure are applied, so the water content should be 13-22%, preferably 14-20%. shall be.

The high temperature and high pressure is carried out using a known extrusion device such as a puff machine such as a collect machine, and a desired puffed product can be obtained by appropriately selecting the die.

The puffed product thus obtained was a delicious snack with a characteristic flavor of seeds and a light texture.

If desired, the raw material mixture or puffed product can be seasoned with seasoning raw materials such as salt, soy sauce, spices, dried vegetables, cheese, seasoning powder, fats and oils, and tyokolate to make it even more delicious.

Next, the present invention will be explained by examples.

Example 1 75 parts of sweet potato powder and 20 parts of corn were steamed and gelatinized, then granulated and dried to form starchy pellets with a moisture content of 12.5%.

Mix 60 parts of this starchy pellet with 40 parts of defatted soybeans (homemade fat content 3%) and add water to make the moisture content 18%.
The mixture was heated to high temperature and pressure using a high-pressure extruder, and then injected into the atmosphere using a die at the tip of the extruder to obtain a puffed snack.

This puffed snack had a porous structure and a light texture with a flavor unique to soybeans.

In addition, this puffed snack does not contain salt, chemical seasonings,
Foods that were stirred and seasoned with oil, fat, and spices were very delicious.

Example 2 Steamed sweet potatoes were strained, dried to a moisture content of 17%, and crushed to form starch pellets.

Mix 35 parts of these starchy pellets with 64 parts of defatted peanuts (fat content 2.4%), add water and hydrate.
The powder was made into a puffed snack at 14%, heated to high temperature and pressure using a collet-type puff machine, and then injected through a die to puff the puffed product. After spraying oil and fat on the puffed product, salt was added to season the puffed snack.

This puffed snack was very tasty with a peanut flavor and had a very light texture.

Claims (1)

[Scope of Claims] 1 (a) 50% or more of the starchy raw material is sweet potato, tapioca, sweet potato starch or/and tapioca starch, and the starchy raw material is expanded and then dried to have a moisture content of 5 to 20%.
%, preferably 8 to 15%. (b) 25 to 75 parts of starchy pellets and 75 parts of defatted seeds
~25 parts to make 100 parts. (c) If necessary, water, steam, etc. are added to adjust the moisture content of the mixture obtained in (b) to 13-22%, preferably 14-20%, and then the mixture is heated to high temperature and pressure, and then injected and expanded. . A method for producing puffed snacks using seeds, characterized by carrying out the above (a) to (b) in sequence.