JPH0418815B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for producing a snack food that does not blister, is uniform and sufficiently puffed, and has a crunchy texture, and more specifically, the present invention relates to a method for producing a snack food that does not cause blisters, has a uniform and sufficient puffiness, and has a crispy texture. ,
When producing snack foods by heating and gelatinizing and swelling, rice or wheat grains are added in an amount of 5 to 35% by weight based on one or two of the flours and starches.
The present invention relates to a method for producing a snack food characterized by containing the above-mentioned ingredients. In recent years, snack foods made from grain flour and starch such as rice, wheat, and corn have become widely popular in the diet. Conventionally, such snack foods have been produced by mixing grain flour and starch with water, heating to gelatinize the mixture, shaping it, drying it, and then expanding it. However, conventional snack foods produced in this manner are generally (1) very hard and lack a crispy, crisp texture; (2) Swelling is poor and uneven. (3) Many blisters (hollow bulges) occur. (4) It is necessary to delicately adjust the moisture content of the raw materials in the manufacturing process, and in particular drying of the dough before puffing is essential, which complicates the manufacturing process and various other problems arise. In view of the current situation, the inventors of the present invention have conducted intensive research on a method for manufacturing snack foods that are free from the above-mentioned defects and have good appearance and texture.In general, snack foods are made with different types of raw materials, moisture, fats and oils, and the like. In addition to the conventional knowledge that products are affected by differences in the protein content and the content ratio of amylose and amylopectin in the starch contained, It has been found that the inclusion of grains with a certain degree of particle size in these main ingredients has a very large effect on the texture and appearance of the product. In addition, when using not only the same type of grain as the raw material as in the past, but also different types of grains or starch in combination with these, or when using flour and flour or grain and grain together, the dough must be optimally prepared before puffing. Even when dried, the resulting product is hard;
In many cases, the swelling was uneven and poor, and the occurrence of blistering was observed. On the other hand, if one or both types of flour or starch contain a certain proportion of grains, the resulting product will not cause blistering even if the dough is not dried before rising. It was also found that the food had a crispy and crisp texture. The present invention has been made based on such new knowledge. The content of the present invention will be explained in detail below. First, the grains used as raw materials for the snack food used in the present invention are grains of rice such as bran rice and grain rice, and wheat grains such as wheat, barley, and oats, or are coarsely crushed grains thereof. When these grains are coarsely crushed, the grains are crushed to a particle size of 50 mesh or less using a normal crusher such as a roll mill or a cutter mill. If the grain size of the grain is 50 mesh or more, the product will be hard, and it will not be possible to obtain a crispy and crisp texture, and it will not be possible to obtain uniform puffing. Incidentally, the above-mentioned grain content can also be applied when two or more kinds of grains are used together. In addition, in the present invention, the grain flour used as a raw material refers to general grain flour such as wheat flour, barley flour, rice flour, corn flour, etc., and is pulverized by a conventional method using a mill such as a roll mill, and has a particle size of 60 mesh or more. preferable. Moreover, two or more types of flour can also be used in combination. Furthermore, in the present invention, the starch used refers to general starches such as wheat starch, barley starch, rice starch, corn starch, potato starch, tapioca starch, etc. In this case as well, two or more types of starch may be used in combination. can. In the present invention, the above-mentioned grains are combined with one or both of grain flour and starch to form a raw material for a snack food. This combination is a combination of grain and flour, grain and starch, or grain, flour and starch. In the present invention, the grains are
It is necessary to contain it so that it becomes 85% (weight ratio). If the grain content is outside the range specified in the present invention, that is, if the grain content is less than 5%, the resulting snack food will have uneven and poor puffing, and specific swelling will occur. It looks bad and has a hard and chewy texture. On the other hand, if the grain content exceeds 85%, the texture of the resulting snack food will be hard and the viscosity of the dough after gelatinization will become too strong, resulting in very poor mechanical suitability during molding. Either case is unfavorable. Depending on the types and combinations of raw materials used, there are some particularly preferable grain contents within the grain content range specified in the present invention. For example, if the ingredients are wheat grains and wheat flour, 25-55% wheat grains, if wheat grains and rice flour, 40-80% wheat grains, if barley grains and corn flour, 15-45% barley grains, and oats. 40-70% oat grains for wheat grains and potato starch, 15-45% oat grains for wheat grains and flour and potato starch
%, 10-40% for rice grains, flour and potato starch
When it is included, a product is obtained which expands particularly well and uniformly, has an excellent appearance without any blistering, and has a very crunchy and crisp texture. Specific examples of combinations of raw materials other than those mentioned above in the method of the present invention include combinations of grains and flour such as wheat grains and corn flour, rice grains and wheat flour, rye grains and potato flour, etc. Combinations of wheat grains and tapioca starch, wheat grains and potato starch,
There are rice grains and wheat starch, rice grains and potato starch, etc. Combinations of grains and flour include wheat grains, corn flour and waxy cornstarch, rice grains, wheat flour and waxy cornstarch. Next, in the present invention, the above raw materials are mixed with water. In the method of the present invention, when heat-gelatinizing and swelling the raw materials are carried out separately, the water addition rate to the raw materials is 15 to 15% of the raw materials.
It is preferable to set it to 100% (weight ratio). If the water addition rate is less than 15%, the raw material will not be gelatinized sufficiently and uniformly during heat gelatinization, and if it exceeds 100%, the viscosity of the dough after heat gelatinization will be too strong, making it difficult to form the dough. Mechanical aptitude deteriorates. In addition, when heating the raw material with an extruder to gelatinize and expand it at the same time, the water addition rate is 0 to 15% of the raw material.
% (weight ratio). Water addition rate is 15
If it exceeds %, the moisture in the raw material will be too high and no pressure will be applied to the raw material in the extruder, making it impossible to sufficiently expand the raw material. As a preferable example, when heat gelatinization and swelling of raw materials are carried out separately, if the water addition rate is within the above range, especially 35 to 80% (weight ratio) to the raw materials, snack foods with excellent appearance and texture can be obtained. is obtained. Further, the above water addition rate can be applied even when the types of raw materials are different, and the temperature of the water to be added is not particularly limited. In the present invention, water is added to the raw materials and mixed as described above. Mixing may be performed using a kneader or the like so that the raw materials and water are sufficiently mixed. In the method of the present invention, after the raw materials are mixed with water, so-called tempering may be performed to make the raw materials compatible with water. Tempering is usually preferably carried out for about 10 to 120 minutes after the raw materials are mixed with water. In the method of the present invention, the raw materials are mixed with water as described above, and then heated and pregelatinized. Heating α in the present invention
Converting refers to processing the raw material so that the starch in the raw material is sufficiently and uniformly gelatinized. Specific methods include steaming the raw materials using a steamer,
Also, methods such as applying it to a shoe king extruder may be mentioned. As mentioned above, the general conditions for heating and pregelatinizing raw materials are 100 to 140℃ for 5 to 120 minutes when using a steamer, and 80 to 120 minutes when using a packing extruder. Treatment at 200°C for about 5 seconds to 5 minutes is sufficient. In addition, in the method of the present invention, the raw materials grains, flour,
It is also possible to separately heat and gelatinize each starch after separately adding and mixing the starches with water. In this case, after heating and pregelatinization, each raw material is kneaded to obtain a dough, which is then subjected to the following swelling treatment. Next, in the method of the present invention, after the raw materials are mixed with water as described above, they are heated to gelatinize and expand. The term "puffing the raw materials" as used herein refers to forming a sufficiently porous structure by subjecting the dough obtained by adding water to the dough, mixing it with water, and then heating and pregelatinizing the dough through conventional puffing treatments such as baking, roasting, and deep-frying. Examples of expansion devices used at this time include ovens, sand roasters, microwave ovens,
Examples include frying machines. Among the above-mentioned swelling methods, heating α after mixing the raw materials with water
Snack foods with particularly good appearance and texture can be obtained when the resulting dough is deep-fried. In this case, the most preferable conditions for frying are that the thickness of the dough obtained by heating and gelatinizing is approximately 0.4~
In the case of 1.2 mm, it takes about 5 to 60 seconds at an oil temperature of 160 to 220°C. In addition, in the method of the present invention, after the raw materials are mixed with water as described above, it is also possible to heat the raw materials to gelatinize and expand them simultaneously using an extruder or the like, but usually the raw materials are mixed with water. After heating and gelatinization, the resulting dough is then expanded to produce a snack food. In this case, the dough obtained by heating and pregelatinizing is shaped as necessary. When shaping the dough, the dough may be formed into a sheet using a roll or an extruder, and then cut. In this case, the thickness of the sheet
It is preferable to set the thickness to about 0.4 to 1.2 mm in order to improve the subsequent expansion. In the conventional method, it was essential to dry the dough formed as described above to a constant moisture content before puffing, but in the method of the present invention, drying the dough before puffing is not essential. That is, in the case of conventional snack foods made only from grain flour or starch, if the dough was not dried before puffing, the resulting product would have poor puffing and had a very hard texture. However, according to the method of the present invention, even when the above-mentioned drying before puffing is not performed, the resulting product puffs better than conventional products and has a crispy and crisp texture. Therefore, according to the method of the present invention, the drying step can be omitted, making the process simpler than the conventional snack food manufacturing process. In addition, when drying the dough before puffing using the method of the present invention, the moisture content of the dough should be reduced to about 7 to 13%.
(weight ratio). When seasoning a snack food according to the present invention, it may be suitably done by a conventional method. That is, methods such as adding seasoning to the raw materials while kneading them with water, soaking the puffed material in a seasoning liquid, or sprinkling the seasoning liquid on it and drying it may be used. The seasonings used at this time are sugar, salt, pepper, 3 chemical seasonings,
Examples include soy sauce. Further, in the present invention, desired snack foods can be obtained by kneading marine products, nuts, dried fruits, etc. into the dough before puffing, or coating the dough after puffing with chiyocolate, etc., if necessary. Next, in order to clarify the effects of the present invention, test examples will be shown in which the types and blending ratios of grains and flour used as raw materials are varied. Test Example In a test example, snack foods were manufactured using raw materials containing various blending ratios of grain and flour in exactly the same manner as in Example 1 below, and their texture and appearance were examined. The results are shown in Table-1. The particle size of wheat grains is approx.
It was 12 to 36 meters.

[Table] As is clear from the test examples, even when grains and flour are used as raw materials alone, or when flour and grains are used together as raw materials, the proportion of grains is outside the range specified in the present invention. In some cases, the resulting snack food may have a hard or chewy texture, lacking a crispy texture, or may have uneven or poor puffing or blistering. In either case, the snack food was unsuitable for use as a snack food. On the other hand, snack foods obtained when grains are used as raw materials within the range specified in the present invention have a crunchy texture and a very good appearance without blistering. Ta. Furthermore, even when grains are used as raw materials within the range specified in the present invention, the proportion of grains in the raw materials is 25 to 55%.
% (weight ratio), the snack food obtained was particularly excellent in that it puffed well and uniformly, had no blisters, etc., and had a crispy and crisp texture. Example 1 6.5 kg of water was added to 3 kg of wheat grains roughly crushed into about 20 mesh using a cutter mill, 2 kg of rice grains, 5 kg of wheat flour (about 80 mesh), and 50 g of salt, and kneaded in a kneader. After mixing and kneading, the raw materials are tempered at room temperature for about 40 minutes, and then sent to a steamer to make about 105
The mixture was pregelatinized by heating at ℃ for 20 minutes. The dough after heating and pregelatinization was rolled to a thickness of about 1.5 mm using a rolling roll, and after rolling, it was cut into a size of about 2 cm square. After cutting, the dough is heated to approximately 200℃ in a deep-frying machine.
Snack food was obtained by frying for 30 seconds. The snack food thus obtained was uniformly and extremely well puffed, had no blisters, and had a very crunchy texture. Example 2 4.5 kg of water was added to 4 kg of wheat grains coarsely ground into approximately 32 mesh using a roll mill, 5 kg of wheat flour (approximately 80 mesh), 1 kg of potato starch, and 30 g of salt, and mixed in a kneader. The dough after kneading is sent to the shoe king extruder at a pressure of 15Kg/cm ² and a temperature of 100℃.
The material was heated and pregelatinized, extruded from a die, and then cut and molded to a thickness of about 1 mm. The above molded product was heated in a household microwave oven (2450MHz) for about 2 minutes to obtain a snack food. The snack food thus obtained puffed very uniformly and well, had no blisters, and had a crispy texture.

Claims (1)

[Scope of Claims] 1. A raw material containing one or two of grain flour and starch, and 5 to 85% by weight of rice or barley grains, mixed with water, and then heated to 100% by steaming machine. ~140℃ for about 5~120 minutes,
80 to 200℃ using a shoe king extruder
The dough obtained by heating and pregelatinizing for 5 seconds to 5 minutes or equivalent conditions is formed into a flat shape with a thickness of about 0.4 to 1.2 mm, and then heated in oil at a temperature of 160 to 220℃ for 5 to 60 minutes. A method for producing a snack food characterized by frying it in oil for about seconds.