JPH07203853A - Production of apple fiber snack - Google Patents

Abstract

PURPOSE:To provide a method for producing fiber snacks and chips having a snacklike appearance, a soft mouth feeling and a favorable texture by using apple fiber powder therein. CONSTITUTION:The characteristic of this method for producing a fiber snack comprises preparing a mixed raw material from apple fiber powder with a starchy secondary raw material, treating the resultant raw material in a twin- screw extruder under prescribed conditions and then drying the treated material.

Description

Detailed Description of the Invention

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing fiber snacks, particularly fiber snacks using apple fiber powder as a main food material. The present invention relates to a method for manufacturing chips.

[Technical background and problems of the invention] Mixing apple fiber powder with starch-based auxiliary material for modification treatment that requires improvement of taste and modification treatment to material so that apple fiber material can be ingested daily without resistance. In addition, by pressure puff drying (extrusion puffing) on the composite raw material kneaded and kneaded with the raw juice, the apple fiber material is given a swelling action following the gelatinization by other starch-based raw materials and imparts a porous granule-like structure. It was thought that this would significantly change the material properties. Although there are some examples of using apple fiber powder for foods, noodles, confectionery, etc., the addition amount is limited to a small amount, product browning, moisture absorption and solidification, sticking in the mouth during chewing (dental dryness), fiber rich However, when it was commercialized, it was difficult to say that it was effectively used because the problem of hardening like wood could not be obtained, and there were considerable problems to be solved.

SUMMARY OF THE INVENTION The present invention has been made to solve the above-mentioned problems, and a fiber snack having a snack-like appearance, a soft texture, and a preferable texture. It is an object to provide a method for manufacturing chips.

SUMMARY OF THE INVENTION In the present invention, a mixture of starch-based auxiliary material, wheat flour, cornstarch, potato starch, etc. is prepared from apple fiber powder as a raw material, and the mixture is treated under a predetermined condition by a twin-screw extruder. It is the one.

BEST MODE FOR CARRYING OUT THE INVENTION The raw material, apple fiber powder, used in the present invention is a squeeze meal, which is produced as a by-product during the production of apple juice, and is filled with nitrogen gas to prevent oxidization and then hydrolyzed, and a pulper finisher (back strainer → (Centrifugal dehydration → sieving)
The impurities were removed to obtain a material free from Maillard (browning), dried, and then crushed → sieved → pulverized to obtain a fiber powder having a water content of 7%, which was used. The mixing ratio of starch-based raw material to apple fiber powder is 100
The starch-based mixture is used in an amount of 200 to 300 parts per part, preferably 300 parts in the starch-based mixture. Mixing with the original juice → kneading and kneading is for the purpose of seasoning, but the water content of the juice itself is a lubricant, so adjusting the water content and determining the amount of juice were important points. Regarding seasoning, a sweetness (Solvetol), which is commonly known as "with honey" accumulated around the core of freshly ripe apples, is used to enhance the acidity and improve the flavor by seeking a slightly acidic, slightly seasoning flavor. 50mg /%, sorbit 600mg /%, apple flavor 1 with 100-fold concentration ratio obtained by atmospheric distillation from apple juice for flavoring
When 0 mg /% was added, it was treated with the above blending ratio to supplement the good aroma and flavor, and the balance between sweetness and sourness (sugar acid ratio). Was able to be manufactured. Next, the processing conditions for the twin-screw extruder are a barrel temperature of 100 to 180 ° C., preferably 140 to 150 ° C., and a screw rotation speed of 40 to 2
At 50 RPM, preferably 200 to 250 RPM, the temperature does not heat-melt at 80 ° C. or lower, charring occurs at 180 ° C. or higher, and at a rotation speed of 60 RPM or lower, sufficient porous expansion cannot be obtained in the product, and , 250 RPM or more, the shape is not constant. Further, the screw, the extrusion outlet, and the die are rod-shaped when a die round type is used, and a flat product is obtained when a flat type is used. Therefore,
The die shape may be used according to the desired shape. next,
When extruded from the die outlet and returned from high temperature and high pressure to normal pressure, water in the product is vaporized, and thereby bubbles are generated to cause a swelling state, but stress is applied between the extrudate and the die outlet surface, This feature is prominent, with the appearance of a fibrous appearance that runs clearly in the machine direction on the extrudate surface. The snack food obtained by the above production method was an attractive food that had a flat appearance, a snack-like appearance, a soft texture, a preferable texture, and a sufficient amount of dietary fiber.
In addition, a hygienic product having sufficient preservability was obtained by sufficiently sterilizing the product by heating the twin-screw extruder. Two
A shaft extruder is a manufacturing device that can perform each process of mixing → kneading → molding → heating → drying in a short time and continuously by a single unit. The detailed description of is omitted.

【Example】

Screw rotation speed 200-250RP
M Valel temperature 120-140 ℃ Pressure (pressure just before die exit) 30kg
/ Cm ² Molding die Thickness 4mm Width 4cm Length 8cm-9cm Mono pump flow 35kg
/ Hr Retention time 5 minutes 500kg
/ Min Model used KEI-45-15 type A mixed raw material was previously adjusted under the above operating conditions and mixing ratios, and this raw material was used in a twin-screw extruder (manufactured by Kowa Industry Co., Ltd.), and the die was operated flat. Treated under conditions. The treated extrudate was matched with the shape of the die, cut into a length of 8 to 9 cm, and dried at 120 ° C. for 5 minutes to obtain a plate-shaped product. As a result, the appearance of the product had a fibrous streak in a certain direction, became a snack style, and had a soft chewy texture with a slightly viscous texture.

As described above, according to the present invention, a composite raw material composed of apple fiber powder and a starch-based auxiliary raw material is treated under a predetermined condition with a twin-screw extruder, so that the conventional use of the raw material is low. It enables the effective utilization of apple juice dregs that have been processed as they are. Incidentally, the present invention, other dietary fibrous material other than apple, garlic, carrot, squeezed lees, radish leaves, pumpkin, and other fibrous materials can be applied to, such as snacks It is intended to provide a method for producing a fiber snack, which enables continuous production of a large amount of wind food.

Claims (1)

[Claims] 1. A method for producing a fiber snack, which comprises producing a mixed raw material from apple fiber powder and a starch-based auxiliary raw material, treating the raw material with a twin-screw extruder under predetermined conditions, and drying the raw material.