JPH0439975B2 - - Google Patents

Description

[Detailed description of the invention]

(Objective of the Invention and Summary of the Invention) The present invention uses starch as the main raw material, and contains calcium salts and calcium-containing natural products that promote puffing and improve the texture of the puffed product. We add organic acids that improve the shape of objects and improve texture, as well as animal and plant foods containing organic acids, and add high-temperature foods and natural products that help maintain human health. The mixed raw materials using resistant materials as sub-materials are subjected to an extrusion packing process, resulting in an excellent puffed state.
Regarding the manufacturing method of snack foods that are useful for maintaining health, including the process of manufacturing basic ingredients with good texture,
Furthermore, if necessary, the surface of this basic material is coated with a mixture of seasonings, foods necessary for maintaining health but lacking in high heat resistance, natural products, etc., to produce snack foods useful for maintaining health. It is related to. It is a well-known fact that puffed snacks are produced using starch as the main raw material and using the extrusion packing method. It has been known that salts and the like often have the effect of suppressing swelling. The inventors have conducted extensive research into the correlation between these auxiliary raw materials and the product's swelling rate, texture, and uniformity of shape, and have found that the addition of calcium salts and calcium-rich natural products in a moderate amount improves the quality of the product. It was discovered that the texture was improved to be extremely light and melt-in-the-mouth. On the other hand, the moderate addition of organic acids and foods rich in organic acids, like the addition of calcium salts and calcium-rich natural products, promotes the puffiness of products and helps improve the texture of the product. It was discovered that the uniformity of grain shapes was greatly improved. Although we are currently conducting research on this principle and have not yet reached a conclusion, when calcium salts and organic acids are extruded together with starch, gelatinization, alphaning, and
It is also thought that it is involved in some way in the disintegration phenomenon of starch granules and also controls the flow of the hot melt of the raw material moving inside the extruder barrel. In addition to the above-mentioned facts, the inventors also found that the addition of calcium salts and organic acids suppresses the sugar-amino reaction that occurs in raw materials during the extrusion process, greatly reducing browning of the product and improving the color tone. It was confirmed that it was also useful for improvement. These discovered facts have novelty that has not been found in conventional patent applications or literature. By effectively utilizing these findings, we have added fruits, vegetables, spices, herbs, fiber-rich foods, mushrooms, seaweeds, vitamins, minerals, and glycosyl sulfate to help maintain good health. It is of great industrial significance to produce snack foods that have a good texture and are useful for maintaining health by combining auxiliary raw materials such as , pullulan, etc. (Specific Description of the Invention) The present invention is manufactured through the following steps. 1 Manufacturing process of basic material by extrusion packing process (main process of the present invention) 1 Main raw material The main raw material used for manufacturing the basic material is composed of shell powder and starch. The shell flour is selected from wheat flour, rice flour, buckwheat flour, corn flour, etc., and the starch is selected from wheat starch, rice starch, potato starch, corn starch, waste starch, sweet potato starch, etc. The blending ratio of shellfish powder is 60 to 85% of the total raw materials, and the blending ratio of starch is about 1 to 20% of the total raw materials. 2. Auxiliary raw materials (1) Auxiliary raw materials added for the purpose of promoting the puffing of discharged puffed products, improving grain alignment, and improving texture The auxiliary raw materials obtained through extensive research for this purpose include calcium salts and calcium-rich materials. organic acids, natural products containing organic acids, or processed foods. Calcium salts include calcium lactate, calcium citrate, calcium cellulose glycolate, calcium chloride, calcium gluconate, calcium acid pyrophosphate, calcium hydroxide, primary and secondary calcium phosphates,
It is selected from calcium carbonate, calcium sulfate, etc., but calcium citrate and calcium lactate are preferably used as food additives, which have fewer legal restrictions. Calcium-containing natural products are selected from animal bone meal, fish bone meal, shell powder, eggshell powder, dried calcium-rich seafood powder, etc.
Practically speaking, animal bone powder, fish bone powder, and eggshell powder are preferred. The amount of these additives should be 0.1 to 5.0% of the total raw materials, which promotes puffing and is preferable from the viewpoint of texture. Add 0%. Examples of organic acids include citric acid, dl-malic acid, dl
- or d-tartaric acid, acetic acid, lactic acid, gluconic acid,
Selected from food additives such as fumaric acid, phosphoric acid, and glucono delta-lactone. Natural products containing organic acids include fruit juices such as orange juice, lemon juice, strawberry juice, berry juice, peach juice, passion fruit juice, lime juice, and plum juice, as well as concentrates, dried products, and spirits of these fruit juices. It is selected from among grass extracts, fermented foods containing organic acids, etc., but it is also possible to use those with a low organic acid content by adding the above-mentioned organic acids. The amount of these added is 0.1 to 10.0% in terms of citric acid, preferably 0.1%.
~3.0%. (2) Auxiliary raw materials that are useful for maintaining health and have high heat resistance.Auxiliary raw materials added for this purpose include the above-mentioned calcium salts and calcium-containing natural products, as well as heat-resistant vegetables such as pumpkin and pumpkin. powder or paste, spinach powder or paste, strained spices, turmeric,
Anise, basil, herbs such as chinpi, rosehip, guarana, reishi, ginseng, amachi yazuru, fermented foods such as fish oil and yogurt, etc.
Others are selected from lecithin, glycosylsucrose, pullulan, etc., and the amount of these added is 0.1 to 30.0%, preferably 0.1 to 10.0% of the total raw materials. (3) Ingredients added for the purpose of taste adjustment Ingredients used to adjust the taste of the basic ingredients of snack food that are useful for maintaining the desired health include commonly used sugars, salt, vegetable oils and fats, chemical seasonings, They are selected from complex seasonings and the like, and the amount added is 0.1 to 5.0%, preferably 0.1 to 3.0%. (4) Raw materials added for the purpose of improving color tone In addition to the aforementioned fruit juice and vegetables, raw materials added in advance to improve the color tone of basic materials include:
Selected from pericarp, colored root vegetable powder, colored spices, natural colorants, synthetic colorants, vitamins _B1 , _B2, etc., and the amount added thereof is 0.1 to 7.0%, preferably 0.1 to 5.0%. . 3 Method of mixing main raw materials and auxiliary raw materials (1) Mixing of powdered raw materials to be added in small amounts The auxiliary raw materials to be added in small amounts are weighed in advance and mixed as homogeneously as possible using a ribbon mixer. (2) Mixing of liquid auxiliary raw materials and main raw materials The auxiliary raw materials to be added in liquid form are weighed in advance and mixed homogeneously using a liquid mixer, and then mixed while the main raw materials are being mixed with a powder mixer. After pouring a small amount, continue stirring and mixing for at least 3 minutes to mix as homogeneously as possible. (3) Mixing of all raw materials Combine the above (1) and (2) and stir and mix continuously for at least 3 minutes using a powder mixer to mix all raw materials as homogeneously as possible. 4 Conditions and method for extrusion yong cutting The raw materials mixed as described above are transferred to the hopper of an extruder, extrusion yong chucking is performed under the following conditions, and the basic material is discharged from the discharge die and cut. (1) Extruder to be used The extruder used to achieve the object of the present invention can be either a uniaxial type or a biaxial type, but preferably a biaxial type with an L/D of 15 or more is used. The combination of screws used is for powder processing and expansion, and the discharge die differs depending on the final product.
Generally, it is cylindrical and has 1 to 6 extrusion holes,
Alternatively, a flat plate having 1 to 4 holes is used, but is not limited thereto. (2) Temperature setting inside the barrel of each heating zone of the extruder Room temperature near the raw material input port (10 to 20℃) Temperature around 200 mm from the raw material input port toward the exit 70 to 100℃ (preferably 90℃) ℃) Temperature around 430mm from the raw material input port towards the exit 100-140℃ (preferably 130℃) Temperature around 600mm from the raw material input port toward the exit 130-160℃ (preferably 150℃) ℃) Discharge die temperature 150-180℃ (preferably 160℃) (3) Pressure just before discharge of basic material 40-120Kg/cm ²
(preferably 60-90Kg/cm ² ) (4) Screw rotation speed 200-250r.pm (preferably 220r.pm) (5) Amount of water added during extrusion pumping 0
~30ml/min (preferably 3~25ml/min) (6) Supply amount of all raw materials including amount of water 400~700g/
min (preferably 500 to 600g/min) (7) How to cut the basic material discharged from the extruder The basic material discharged from the die is cut into the desired size by rotating the propeller cutter set immediately after the die. Or, instead of using a propeller cutter, use the rolls that rotate up and down, lightly roll the material with the upper and lower rolls to shape it, and then cut it to the desired length with a rotating round-blade cutter. 2. Surface coating step for the cut basic material (product finishing step) This step in the present invention is a finishing step for completing the intended product, and can be performed as appropriate as necessary. This is a process of adding foods, natural products, fragrances, etc., which are necessary for seasoning adjustment, cosmetics and health maintenance, but are not resistant to high heat, to the basic materials produced as described above. The surface coating method is carried out as follows. (1) Raw materials used for surface coating Raw materials for oil-based coating materials Vegetable oils, animal fats, etc., as well as oil-soluble spices, herb extracts, etc., are used to improve the flavor of the product, and oil-soluble pigments, etc. are used to improve the color tone. Use a homogeneous mixture. (b) Raw materials for liquid coating materials Natural flavorings and synthetics for the purpose of enhancing the flavor (fragrance, spiciness, etc.) of products and adding liquid or water-soluble foods and natural products that are necessary for maintaining health and have poor heat resistance. Using water and alcohol extracts of flavorings, natural and synthetic spiciness, herbs and spices. After weighing, these substances are premixed with liquid cyclodextrin (approximately 70% as cyclodextrin) to complete inclusion, and then liquid sugar or liquid glycosylsucrose as a seasoning, monosaccharides such as glucose, fructose, etc. , or mixed homogeneously with a mixture or liquid disaccharide sugar. If the pigment used to improve color tone is water-soluble, it is mixed into this liquid coating material. C. Raw materials for powder coating materials Coating materials used for the purpose of preventing moisture absorption on the surface of products and adding powder substances necessary for improving taste and maintaining health. sweetener, salt, monosodium glutamate,
A mixture of powders selected from spice powders, granules, herb powders, etc. is used. (2) Method of surface coating Transfer the expanded cut product, which is the basic material obtained as described above, to a rotating surface coating machine shaped like an inverted hanging bell, and apply the above-mentioned step (a) above from the top of this basic material.
Add a small amount of the oil-based coating material shown in , and then continue to rotate the coating machine for at least 3 minutes to uniformly coat the surface of the base material. In this case, the amount of the oil coating material added is 5 to 20%, preferably 8 to 15%, of the amount of the expanded basic material.
Next, while rotating the surface coating treatment machine, pour a small amount of the liquid coating material shown in b) above, and then
Continue rotating the coating machine for 3 minutes or more to uniformly coat the liquid coating material. In this case, the amount of liquid coating material added is 10 to 20% (preferably 12 to 17%) of the amount of the expanded basic material. Then, while rotating the surface coating treatment machine further, c)
After adding a small amount of the powder coating material shown in , the coating machine is continued to rotate for 3 minutes or more to coat the surface of the material with the powder coating material as homogeneously as possible. 3 The basic material coated by roasting process 3)
Air is heated to 100 to 160℃ (preferably 140 to 150℃), and the internal wind speed is 0 to 2.0m/sec (preferably 0.5 to 150℃).
Transfer to a 1.0 m) hot air roaster and roast for 2 minutes. 4. Product The product roasted in step 4) is cooled to room temperature, and then sealed in 50 to 200 g portions in a film or container with low oxygen permeability to produce a product. Example 1 Experiment on the effect of promoting puffing when natural calcium compounds and calcium salts are added to raw materials for puffed snack confectionery (1) Blending ratio and amount of basic materials, blending method a Blending ratio and amount of basic materials The blending amounts are shown in Table 1. b. Mixing method Raw materials were mixed for each test group using the following method. Mixing a small amount of powder raw materials Weigh out wheat starch, powdered glycosyl syrup, salt, powdered soybean lecithin, and calcium-containing raw materials (fish bone powder, or calcium lactate or calcium carbonate), transfer them to a ribbon mixer, and mix for 3 minutes. Continue to mix until homogeneous. Mixing vegetable oil and medium-strength flour Weigh out the medium-strength flour and transfer it to a powder mixing mixer, and while stirring, pour a small amount of vegetable oil, which has been weighed and heated to 50℃ from the top of the flour, and then transfer it to the mixer. were mixed homogeneously by continuing stirring for 3 minutes.

【table】

[Table] Final formulation Add the ingredients mixed in (above) into the mixer and continue stirring for 1 minute. All ingredients were mixed homogeneously by rotating for a minute. (2) Conditions and method of extrusion extrusion Extruder used A KEI-45-15 type food extruder manufactured by Kowa Kogyo Co., Ltd. was used. The built-in screw used the company's standard combination for powder processing, and the discharge die used a cylindrical 6-hole (R-6). The hole diameter used was 2 mm and the hole depth was 5 mm. The temperature set in the barrel of each heating zone and the temperature near the point where the pressurized raw material has been brought in about 200 mm into the barrel 90℃ The temperature around where the raw material has been brought in about 430 mm inside the barrel 130℃ The temperature around where the raw material has been brought in about 600 mm inside the barrel Nearby temperature 150℃ Discharge die temperature 160℃ Pressure just before discharge 75 to 77Kg/cm ² Screw speed 220r.pm Moisture content of compounded raw materials 13.3% in each section Supply amount of compounded raw materials 600g/min in each section Extrusion yoke Amount of water added during kinging
5.0ml/min Cutting method of discharged product The expanded product discharged from the die was cut by rotating at a speed of 35Hz using a propeller cutter placed immediately after the die. (3) Measurement results of volume and bulk specific gravity The measurement results of volume and bulk specific gravity of the discharged material in each section are shown in the second section.
Shown in the table. (4) Sensory evaluation results for cutlet materials in each area Sensory evaluation method A panel of six employees evaluated the following evaluation items using the following criteria, and the obtained values were calculated as the average of the six people.

[Table] *Volume measurement method: Performed by immersion method in sesame seeds.
sample weight
** Bulk specific gravity =

Claims (1)

[Scope of Claims] 1. Starch as the main raw material, calcium salts or calcium-containing natural products that promote the puffing of snacks and improve the texture, and puffed products that promote the puffing of snacks. Organic acids or animal and plant foods rich in organic acids that have the effect of improving the uniformity of the shape and texture, and foods or natural products that are useful for maintaining health and are resistant to high heat. A method for producing snack foods useful for maintaining health, comprising a step of producing a basic material with excellent puffiness and good texture by subjecting a mixed raw material used as a raw material to an extrusion packing step. 2 Calcium salts that have the effect of promoting swelling and improving texture are calcium lactate, calcium citrate, calcium cellulose glycolate, calcium carbonate, primary or secondary calcium phosphate, etc. The method for producing snack food useful for maintaining health according to claim 1, which is one or a mixture of two or more. 3 Natural products containing calcium that promote puffing and improve texture are animal bone meal, fish bone meal, shell powder, egg shell powder, and calcium-rich seafood paste or dried powder. 2. The method for producing snack foods useful for maintaining health according to claim 1, which contains one or a mixture of two or more natural products containing calcium. 4 Organic acids that promote puffing, improve the uniformity of the shape of puffed products, and improve texture include crystalline citric acid, dl-malic acid, dl- or d-tartaric acid, acetic acid, lactic acid, gluconic acid, The method for producing snack foods useful for maintaining health according to claim 1, which comprises fumaric acid, phosphoric acid, and glucono delta-lactone, and is one or a mixture of two or more of these acids. 5. Encourages swelling and improves the uniformity of the shape of the puffed product,
Animal and plant foods rich in organic acids that also have the effect of improving texture include fruit juices, pulps, pastes, etc. of oranges, lemons, strawberries, berries, peaches, apples, passion fruit, limes, plums, etc. is a beverage manufactured by organic acid fermentation from Reishi powder or extract, milk, etc., a seasoning, a concentrated product or a dried product thereof, and the patent claim is one or a mixture of two or more of these. Range 1
A method for producing snack foods useful for maintaining health as described in Section 1. 6 Among the foods and natural products that are useful for maintaining health, those with high heat resistance include Chinese peel, pepper, turmeric, anise, basil, amachiyazuru, lecithin, pumpkin, guarana, reishi, spinach, and fish. Dry powder or paste of oil, spices such as Korean ginseng, herbs, vegetables, which is useful for maintaining health according to claim 1, which is one or a mixture of two or more of these. A method for producing snack foods.