JPH03262441A - Snack cake prepared from soya milk - Google Patents

Abstract

PURPOSE:To prepare a snack cake matching the health-orienting tendency by adding oil and fat to rice flour, etc., adding soya milk as an emulsifying and dispersing agent to the mixture and baking the dough by using an extruder in combination with a roaster such as an oven. CONSTITUTION:Oils and fats such as palm oil is emulsified by using soya milk as an emulsifying and dispersing agent. Rice flour, etc., is charged into an extruder through a main raw material feeding port and the above emulsion is supplied from an intermediate liquid-feeding port. The screw shaft of the extruder is rotated to generate a large pressure gradient in axial direction, the front, middle and rear parts of the screw shaft are separately heated and the mixture is extruded through a die. The extruded dough is left standing and baked in an oven, etc., to obtain the objective snack cake.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing snacks mainly made of rice flour or the like using soybean milk.

That is, in recent years, food processing using extruders has been developed and put into practical use in the food industry.

The present invention is a method for producing snack confectionery characterized by kneading fats and oils such as palm oil with rice flour using an extruder using milk as an emulsifying dispersant, gelatinizing and puffing the dough (σ), and baking the dough in an oven or the like. It is.

The flours produced by this method mainly refer to non-glutinous rice flour.

Rice crackers have been around since ancient times as a puffed confectionery made from non-glutinous rice flour, but even the Soka-type shimemono and the Niigata-type ukimono have a bland and hard texture, and the texture of the puffed rice is coarse and crunchy. There are a lot of different flavors, and you can add soy sauce to it, or add salad to suit your changing tastes.
However, there are very few examples of adding fats and oils to improve the flavor or spout.However, there are very few cases where fats and oils are added directly to improve the flavor and spout. It has a light texture with crunchy shortening properties.

This product has a nozzle that is intermediate between this rice cracker and crackers, and although it is mainly made of rice flour, it has a crispy and light texture that was previously unavailable.

The method of puffing rice crackers is to remove residual moisture from the dough after primary drying. Most of the puffing of kutsky biscuits made from wheat flour, starch, etc., uses artificial leavening agents such as baking powder.

However, pie dough is made by folding it into multiple layers to enclose air and give it a unique crispy texture.

By the way, 1. Puffing of wooden products is achieved by alphaning the fabric in an extruder, creating a large pressure gradient in the direction of the screw axis, and utilizing the swelling force created by the release of the die.
At that time, oils and fats such as palm oil are added to soybean milk as an emulsifying and dispersing agent, thereby giving the product a crispier and smoother texture.

Here, we will outline the manufacturing method.

After thoroughly soaking soybeans or defatted Daijin in water using the usual method of making toilet paper, grinding with a grinder, etc., adding an appropriate amount of water, steaming, and filtering to obtain milk.

Also, if desired, soybeans or defatted soybeans may be ground in a pulverizer.
It is also possible to obtain soy milk by pulverizing the soy milk, dispersing it in an appropriate amount of water, and steaming it.Then, add an appropriate amount of salt and fats and oils such as palm oil to the soy milk, and stir it until it becomes a uniform emulsion. Make it into a liquid.

Next, rice flour, etc. is put into the main Fl supply port of the extruder and fed onto the rotating screw shaft inside the outer tube (barrel).

On the other hand, the emulsion is pumped by a pump or the like through a liquid injection port for supplying water or the like near the center of the screw shaft.

It is preferable that the extruder be of a two-shaft type, and the pitch width of the blades of the screw shaft should be changed appropriately at each part of the front, middle, and rear, and the pitch width should be changed appropriately at the front, middle, and rear parts of the outer tube surrounding the screw shaft. Each part (sometimes divided into 9 parts) shall be heated at a suitable time.

Inside the extruder, functions such as conveyance, mixing/kneading, crushing, shearing, compression, and internal silence work simultaneously.
The gelatinized and puffed dough is extruded from the die in a short time.

Immediately or after allowing it to stand for an arbitrary period of time, it is cut into arbitrary shapes and baked in an oven or in an oven or the like to produce a product.

It may also be seasoned with salt, soy sauce, chocolate, etc. on the surface.

Here, rice flour, etc. refers to grains of non-glutinous rice, brown rice, buckwheat flour, coarsely ground or fine powder, etc., or a mixture thereof.

Furthermore, oils such as palm oil may be added to fats and oils such as margarine, shortening, and natural butter.

If desired, ingredients with bioregulatory functions such as vitamins, oligosaccharides, and eicopentaenoic acid may be added to the cheese extract powder to further enhance its evaluation as a functional food. As stated above, the present invention (1) utilizes soybean milk as an emulsifying and dispersing agent to form an emulsion of oils and fats such as palm oil.

■ Inject rice flour, etc. from the main raw material supply port of the extruder, and feed milk ffi liquid 0) from the intermediate liquid injection port.

(3) Rotate the screw shaft of the extruder to create a large pressure gradient in the axial direction, and apply pressure to the excessively warm T zone that separates the front, middle and ridges of the outer tube that surrounds the screw shaft, and extrude it from the die.

(4) The extruded dough is baked directly or after it has been allowed to rest for a desired period of time, in an oven or kettle.

A method for producing snacks using soy milk, which is characterized by using an extruder in combination with a baking machine such as an oven as described in 2 above, and baking rice flour with soy milk used as an emulsifying dispersant and adding fats and oils. be.

The first feature of the present invention is that bar 1 uses soy milk as an emulsifying and dispersing agent in kneading oils and fats such as oil with rice flour, etc., but this is because the main raw material, rice flour, etc., is gluten-free, unlike wheat flour. First of all, if you make a kneaded dough with oil and fat using the same manufacturing method as for traditional flour products such as kutsky biscuits and bake it, it will not form a mesh-like structure and will have a hard texture. According to the manufacturing method of the present invention, the work is extremely simple, the work efficiency is high, and the nozzle has a crispy and smooth texture.

The second feature is the inherent characteristics of the extruder: kneading and shearing.
By shrinking the soybean milk, the components of soybean milk, such as soybean protein, fats and oils, and rice flour, are easily homogenized and become α-gelatinized.
When baked, the rice crackers have a crunchy texture and a light texture that is completely different from traditional rice crackers.

This can be clearly seen by comparing the cross section with the Wakaki rice crackers from Ryo-C. In other words, oysters have a crunchy texture because they generally have vertically elongated air bubbles between the upper and lower skin layers, but this product has a crunchy texture between the upper and lower skin layers. There are many traces of small, dense air bubbles in the shape of III elongated or #I oval shapes, and the addition of fats and oils gives it a light, crispy texture rather than a crunchy texture.

The third feature is that the main ingredients of this product are rice, oil, and soybean milk (soybeans), but among these three ingredients, the difference between rice flour, etc., and oil and fat creates a short, crispy texture.

Emulsifying and dispersing properties between fats and oils and soy milk.

Between soy milk (soybeans) and rice flour, the amino acids found in rice are
′Balance correction effect.

A mutually complementary relationship in terms of functionality is established.

The fourth feature is that the dough is baked after extruder processing, and the dough contains fats and oils, so the baked color and flavor are improved in a favorable direction.

This is completely different from the traditional methods such as salad or butter, which use external flavoring methods.

As mentioned above, Suna7ri confectionery made with real soy milk is a Sakae Jllll confectionery that matches the health-consciousness of modern people! ! It is a food that can satisfy both the functions of taste, living body: 1iIi, etc.

Next, the present invention will be explained in detail.

Example (]) (1) Soybeans are soaked in water and thoroughly hydrated, then ground with a grinder, added with an appropriate amount of water, steamed, and filtered to obtain soy milk.

■ Heat 100 parts of soy milk and add an appropriate amount of salt and 10 parts of palm oil.
Add ~30 parts and mix gently to make a milky liquid.

■ Rice flour 60~
Insert 100 copies.

(Feed the emulsion ■ from the O intermediate injection port using a pump, etc.

■ Heat the front part of the extruder outer tube to 30-80℃.
Rotate the screw shaft with the middle part at 80-150℃ and the rear part at 30-80℃ to create a large pressure gradient in the axial direction and extrude it from the die to make dough (6) Cut the extruded dough into any shape and make 120cm Bake the product in an oven at ~180°C for 5 minutes.

Implementation gI4 (It) (1) Grind defatted soybeans into silk powder,
Diffuse in 15 times its weight of water, add an appropriate amount of salt, and steam to make soy milk. ■ While heating 100 parts of soy milk, margarine] 0 to 30
Add the ingredients and stir gently to make an emulsion.

■ Rice flour 60~
Add a mixture of 100 parts of buckwheat flour and 20 to 60 parts of buckwheat flour.

■ Feed the emulsion ■ from the intermediate injection port using a pump, etc.

■ Front part of outer tube 30~80℃ Middle part 80~180℃
Rotate the screw shaft at the rear 30~80''C to create a large pressure gradient in the axial direction and extrude the dough from the goo.

■ Let the extruded dough ■ rest overnight, then cut it into any shape and bake it in a baking pot.

Claims (4)

[Claims] (1) Soybean milk is used as an emulsifying dispersant to make an emulsion of oils and fats such as palm oil. (2) Inject rice flour, etc. from the main raw material supply port of the extruder, and feed the emulsion (1) from the intermediate injection port. (3) Rotate the screw shaft of the extruder to create a large pressure gradient in the axial direction, heat the front, center, and rear of the screw shaft to separate appropriate temperature zones, and extrude from the die. (4) The extruded dough is baked directly or after being allowed to rest for an arbitrary period of time, in an oven or a baking oven. A method for producing snacks using soy milk, which is characterized by using an extruder and a baking machine such as an oven in combination as described above, and baking rice flour with soy milk used as an emulsifying dispersant and adding fats and oils.