JPH0759531A - Production of puff snack - Google Patents

Abstract

PURPOSE:To obtain a puff snack having a unique flavor on the whole due to a taste of rice while maintaining a characteristic savor of grinding beans and rice under specific conditions, respectively, and expanding prepared bean grits and rice grits by an extruder. CONSTITUTION:Beans (peas, broad beans, etc.) are ground to give bean grits passing through a sieve having 5,600mum mesh, comprising >=40wt.% based on the whole beans of bean grits passing through a sieve having 3,350mum mesh but not a sieve having 600mum mesh. Rice is pulverized to give rice grits passing through a sieve having 3,350mum mesh, comprising >=40wt.% based on the whole rice of rice grits passing through a sieve having 2,360mum mesh but not a sieve having 600mum mesh. A raw material comprising both the bean grits and the rice grits is expanded by an extruder. The ratio of the bean grits and the rice grits is generally (20:80) to (80:20).

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to a method for manufacturing puffed snacks. More specifically, using crushed bean grits and rice grits as raw materials so as to satisfy predetermined conditions,
The present invention relates to a puff snack manufacturing method in which the puff snack is expanded by an extruder.

[0002]

2. Description of the Related Art Conventionally, there has been known a method for producing snacks by puffing bean raw materials such as peas and broad beans with an extruder. This method is disclosed in JP-A-59-59.
No. 51746, No. 61-9252, No. 61-9253, No. 61-58539, No. 63-226246, No. 2-13.
It is disclosed in Japanese Patent No. 352. The applicant also developed a method for producing puffed snacks, which is mainly composed of beans as a main raw material, puffed with an extruder, and attaching fats and oils to the obtained puffed product (JP-A-4-117255).
No.), edible oils and fats are attached to this puffed product, and then puffed snacks to which salt and further umami seasoning having a bonito dashi flavor or a kelp dashi flavor are attached are manufactured. The puffed snacks have a rich flavor unique to beans, especially peas, and satisfy the tastes of many consumers, but the flavors of beans can also be varied by combining them with various foods. It makes it possible to produce excellent puffed snacks. Therefore, the present inventors have tried various flavors and flavors on the puffed snack.

However, the puffed snacks prepared by combining the beans with various foods have different tastes and flavors, but the flavor peculiar to the beans is too strong, and the flavors and flavors are not sufficiently characterized. There was a problem. Therefore, the present inventors have found that puffed snacks are seasoned with
As a result of conducting research so that flavoring can be performed,
By using rice raw material in addition to bean raw material as the raw material for the puffed product, various flavors and flavors can be added while maintaining the unique flavor of beans, and the rice has a very unique flavor as a whole. We found that puffed snacks can be obtained. However, when industrial mass production was started by using rice raw material in addition to bean raw material, the resulting puffed snacks had variations (some with too strong rice flavor and some with too much bean flavor). Occur)
I encountered a problem with.

[0004]

DISCLOSURE OF THE INVENTION The present invention provides a puffed snack which retains the peculiar flavor of beans, is sufficiently seasoned with various flavors, and has an extremely unique flavor as a whole due to the flavor of rice. An object of the present invention is to provide a puff snack manufacturing method that can be stably manufactured.

[0005]

[Means for Solving the Problems] The inventors of the present invention have conducted extensive research and development to solve the above problems. As a result, the bean grits that have been crushed so as to satisfy predetermined conditions as a bean raw material have been adopted. It was also found that the above object can be achieved by using rice grits crushed so as to satisfy predetermined conditions as a rice raw material.
Therefore, the present invention is a method for producing a puffed snack in which a raw material containing bean grits and rice grits is expanded by an extruder, wherein the bean grits is a crushed product of beans, and Passed through a 5600 μm sieve, and (b) 40% by weight or more of the whole had an opening of 3350.
a sieve having a mesh of 600 μm and cannot pass through a sieve having a mesh of 600 μm, and the rice grits is a crushed product of rice, and (c) passes through a sieve having a mesh of 3350 μm, and (d) )
Provided is a manufacturing method characterized in that 40% by weight or more of the whole can pass through a sieve having an opening of 2360 μm, but cannot pass through a sieve having an opening of 600 μm. Hereinafter, the content of the present invention will be described in detail.

In the present invention, rice grits is used as a rice raw material. This rice grits is a crushed product of rice, which is a raw material, (c) passes through a sieve with an opening of 3350 μm, and (d)
40% by weight or more of the whole can pass through a sieve having an opening of 2360 μm, but cannot pass through a sieve having an opening of 600 μm. In particular, in this rice grits, (c ') all of the crushed material passed through a sieve having an opening of 2800 µm, and (d') 40% by weight or more of the whole crushed material passed through a sieve having an opening of 2360 µm, It is preferably one that cannot pass through a sieve having an opening of 2000 μm. In recent years, indica rice (hereinafter referred to as indica rice) imported from Southeast Asia, particularly Thailand, has been used for manufacturing processed foods. As is well known, Japonica rice (hereinafter referred to as Japonica rice) is a short-grain type or a medium-grain type, and the rice cultivated in Japan of the short-grain type has a strong taste and stickiness. On the other hand, indica rice is long grain type and has little stickiness. In addition, considering the ingredients, indica rice usually has a starch content of 76 to 79%, of which amylose is 23 to 29% and amylopectin is 7%.
1 to 77%, whereas Japonica rice has a starch content of 76 to 80%, of which amylose is about 17% and amylopectin is about 83%.
In addition, the protein content of Indica rice was 7.0 ± 1.
It is as high as 5% and the starch structure is firmly solidified, whereas it is as low as 5.5 ± 1.5% in Japonica rice. And because of such differences in the ingredients, indica rice has a harder rice grain structure, a smaller degree of swelling and disintegration due to a dilute alkali, and a higher amylose content in starch, and thus a higher gelatinization temperature, Viscoelasticity is generally large, and in addition to rice cooking characteristics, it has properties such as a high heat absorption rate and a large expansion volume.

For this reason, the puffed snacks of the present invention can be produced even with rice grits of Indica rice crushed under the same conditions as japonica rice, but it is difficult to obtain a crispy texture and has a low swelling rate and is of sufficient quality. There was a problem that it was difficult to obtain puff snacks. As a result of examining this point,
The present inventors have found that, within the range of the crushing conditions of the present invention, there are conditions particularly suitable for crushing Indica rice. That is, in the crushing treatment of Indica rice, the whole crushed material passes through a sieve with an opening of 2360 μm, and 40% by weight or more of the whole passes through a sieve with an opening of 2000 μm, but passes through a sieve with an opening of 1000 μm. The particle size is adjusted so that it cannot occur. When producing rice grits, Japonica rice or Indica rice may be used alone or in combination. When used in combination, it is preferable to prepare japonica rice to a particle size approximately the same as that of indica rice. In addition, 99 of the crushed product of the above Indica rice
% Or more is preferably set to a major axis of 0.6 mm or less. This is because the swelling rate is improved and a crispy texture is obtained.

In the present invention, bean grits is used as a bean raw material. This bean grits are crushed beans,
(a) Passes through a sieve having an opening of 5600 μm, and (b) 40% by weight or more of the whole passes through a sieve having an opening of 3350 μm, but cannot pass through a sieve having an opening of 600 μm.
Especially, this bean grits has (a ') opening of 2800 μm.
Of the total crushed material obtained through (b ')
It is preferable that at least wt% can pass through a sieve having an opening of 2360 μm and cannot pass through a sieve having an opening of 2000 μm. In addition, when using the crushed product of Indica rice alone as rice grits, and when using Japonica rice in combination, the crushing conditions for soybean grits were passed through a sieve with an opening of 3350 μm, and 40% by weight of the whole The above passes through a sieve with an opening of 2800 μm, but the opening is 17
Preferably, it cannot pass through a 00 μm sieve,
In particular, the whole passes through a sieve having an opening of 2800 μm, and 40% by weight or more of the whole passes through a sieve having an opening of 2360 μm, but it is preferable not to pass through a sieve having an opening of 2000 μm. By setting the crushing conditions in this way, effectively reduce the rice or beans in the grain state that remains in the puff,
A nearly uniform structure can be obtained.

The beans used as the raw material for producing the soybean grits are 15% by weight of oil and fat (hereinafter abbreviated as%).
Or less, preferably 3% or less, protein content 15 to 30%,
Those having a carbohydrate content of 40 to 60% are preferable. Examples of these beans are peas, broad beans, red beans, green beans,
Sasage etc. can be mentioned, and they can be used alone or in combination of two or more kinds as appropriate. In particular, when azuki beans, green beans, and sasage are used, a blue odor is generated in the obtained puffed snacks. Therefore, in order to reduce the blue odor, it is preferable to perform an aging treatment such as immersion in water or boiling. As the conditions for removing the steam, it is suitable to immerse in water at room temperature for 2 to 3 hours or to boil at 95 to 98 ° C. for 15 to 40 minutes. The beans used as the raw material for the bean grits may be either with or without an epidermis,
Both may be mixed as required. When the raw material beans with the skin are used, the puffed snack obtained contains abundant dietary fiber, has a dense structure, and has a texture with a good texture. By using the bean grits and the rice grits together so as to satisfy such a predetermined condition, it is possible to effectively reduce the variation in the quality of the puffed snacks obtained, and further, the puffed snacks having an appropriate aroma of beans. Can be obtained. The use ratio of the bean grits and the rice grits is determined depending on the desired quality, taste, etc., but is generally 20:80 to 80:20, preferably 40:60 to 60:40, and more preferably 46:
54 to 54:46 is suitable. Further, in addition to the bean grits and the rice grits, seasonings such as salt and sugar, colorants and the like may be added if necessary.

The water content of the puff snack raw material obtained by mixing the bean grits and the rice grits is generally 9 to 20%, preferably 9 to 15%, and more preferably 12 to 15%. In particular, when a short screw type uniaxial extruder is used as the extruder, it is appropriate that the water content of the puff snack material is 9 to 16%, preferably 9 to 15%, more preferably 12 to 15%. Is. Particularly, when using rice grits of Japonica rice, 12 to 13% is preferable, and when using rice grits of Indica rice, 13 to 15% is preferable. If the water content is less than the lower limit, there is a risk that raw material clogging or charring may occur during the extruder process.
If the upper limit of this water content is exceeded, the puff snack's peculiar flavor that is peculiar to beans will be weak, and the texture will lack crunchiness, or
Depending on the processing conditions, swelling may be poor and the texture may be too strong. Therefore, when the puffed snack raw material is out of the above water content range, water content adjustment such as water addition or drying is performed in advance.

Next, the puff snack raw material having the water content within the above range is used at a die temperature of 90 to 240 ° C., preferably 90 to 220.
It is suitable to perform expansion treatment with an extruder so that the raw material is 3.0 to 28.0 times, preferably 5.1 to 16.0 times under the condition of ° C. Incidentally, the degree of expansion of the puffed snack raw material, immediately after extrusion, the puffed expanded product is cut so that the puffed expanded product has a shape similar to that of bean grits or grits, which is the starting material, and the obtained puffed snack and the raw material. The volume ratio of is calculated.
If the die temperature conditions are specified in more detail, it is 90 to 150 when the water content of the puff snack raw material is 9 to 11%.
C., preferably 100 to 140.degree. C., and when the water content is 11% to 15%, 100 to 220.degree. C., preferably 140 to 220.degree. C., more preferably 150 to 22.
0 ° C is suitable, and the water content is more than 15% 2
In the case of up to 0%, it is 160-240 ° C, preferably 180
It is preferably ˜240 ° C. If below this temperature range, the resulting puffed snacks tend to be poorly swelled, and the puffed snacks obtained will become soft especially with Indica rice, while if it exceeds this temperature range, with Japonica rice, The resulting puffed snacks tend to be highly charred and have a burnt flavor, and in the Indica rice, rice grits particles tend to remain.

The puffed snack puffed to a degree of expansion is generally 3.0 to 26.0, especially when using a puffed snack raw material in which pea grits and rice grits are mixed.
It is desirable that it is double, preferably 5.6 to 14.0 times, and more preferably 6.1 to 11.9 times. When using a puff snack raw material obtained by mixing broad bean grits and rice grits, it is generally 3.0 to 28.0 times, preferably 9.2 to 14.4 times, more preferably 11.5 to.
It is desirable to be 14.4 times. If the degree of swelling is less than the above range, the resulting puffed snack will be insufficiently swelled and too hard, while if it exceeds the above range, the resulting puffed snack will be too light in texture.
In addition, the texture tends to make the surface feel a film quality.

The type of extruder used in the method of the present invention is not particularly limited. For example, a short screw type single-screw extruder, a long screw type single-screw extruder or a twin-screw extruder is used. You can also do it. Of these, a short screw type single-screw extruder is particularly preferable. This is because the extruder can more effectively prevent the occurrence of charring in the obtained puffed snack, and can obtain a puffed snack having a more chewy texture. Further, the extruder has the advantages that the cost of the apparatus is low and a large amount of processing is possible. In addition,
As such a uniaxial extruder, one having an L / D of 1 to 5 and a screw length of 10 to 20 cm is preferable. In addition, the operating conditions of the extruder are as follows: when using the rice grits of Japonica rice, the compression ratio is 2 to 3,
A pressure condition of 30 to 160 kg / cm ² is suitable, and the same applies when using rice grits of Indica rice. When the indica rice is used, the compression ratio and the pressure condition are set lower because the amylopectin content of the indica rice is smaller than that of the japonica rice and it is difficult to swell. When rice grits containing indica rice and japonica rice are used, the compression ratio and pressure conditions of indica rice are approximated as the content of indica rice increases.

The range of this pressure condition can be adjusted by the screw rotation speed, feed amount, type of extruder, size of each part of the extruder, area and number of holes formed in the die, and the like. For example, when using a collet machine manufactured by Tape. Inc., which is a single screw type extruder with a short screw type, in a rice grits of Japonica rice, a die with two circular holes with a diameter of 2 to 4 mm is provided. Is installed and the screw rotation speed is 400 to 800 rpm, preferably 400 to
600 rpm, feed amount 400 g / min to 1800 g /
Min, preferably 700 g / min to 1100 g / min, the pressure condition can be obtained. For indica rice, the diameter is 2 to 4 mm, preferably 3 to 4 m.
A die with a circular hole of m is attached, and the screw rotation speed is 300 to 900 rpm, preferably 400 to 800 r.
The above pressure condition can be obtained by setting pm and the feed amount to 400 g / min to 1800 g / min, preferably 700 g / min to 1100 g / min. In addition, when using rice grits of Indica rice, the water content should be 13 to 1
5% and die temperature is 10 ° C compared to Japonica rice
By setting the screw rotation speed to a relatively low value and setting the screw rotation speed to a high value, and uniformly crushing and then expanding, it is possible to obtain a puff snack of particularly good quality. After that, the obtained expanded product is cut to an appropriate length, and if necessary, subjected to a drying treatment such as hot air drying to obtain a water content of 7%.
It is preferably not more than 2%. If the water content exceeds 7%, the resulting puffed snack will be difficult to bite.
This drying treatment is preferably performed at 100 to 190 ° C. for 1 to 20 minutes. Although the production method of the present invention has the above steps, it can be treated in the following steps in order to impart desired flavor and flavor to the obtained puffed snack.

Next, edible oils and fats are attached to the swelled product whose water content has been adjusted. This edible oil / fat is not particularly limited, but examples include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, corn oil, safflower oil, cabox oil, evening primrose oil, palm oil, shea butter. , Vegetable oils such as monkey butter, palm oil and palm kernel oil, and animal oils such as beef tallow, lard, fish oil and whale oil. These oils and fats may be used alone or in combination, but if necessary, processed oils and fats that have been hardened, fractionated, transesterified, or the like may be used. In the present invention, a wide variety of fats and oils can be used, from liquid oils to fats and oils having a high melting point, but refined fats and oils are particularly preferable. Further, in the present invention, a mixed oil of palm oil and rice oil, a single safflower oil and palm oil are suitable, and in particular, a mixed oil of palm oil and rice oil has a rice flavor of the puffed snack of the present invention. Is most preferable because it enhances In this case, the ratio of palm oil to rice oil used is 5: 5 to 9: 1, preferably 6: 4 to 8: 2.

The amount of edible oil / fat adhered to the expanded product of the present invention is appropriately 30 to 150 parts by weight, preferably 40 to 80 parts by weight, per 100 parts by weight of expanded product. The temperature of the edible oil / fat at the time of adhesion can be 10 to 220 ° C. The edible oil / fat is attached to the expanded product by a method such as spraying or coating. Next, a method for seasoning and flavoring the puffed snack of the present invention will be described. The seasoning for the puffed snack of the present invention, which can be used as a flavor, for example, a marine product flavor, a dressing flavor,
Mayonnaise flavor, Umeboshi flavor, Umejiso flavor, Nori flavor,
There are nut flavor, cheese flavor, butter flavor, tea flavor, spice flavor, beef flavor, chicken flavor. This seasoning,
For flavoring, the corresponding seasoning is used, but the form of the seasoning is not particularly limited, and liquid seasoning, powdery seasoning or paste-like seasoning can be used.

Season the puffed snack with the seasoning,
In order to add flavor, the above seasoning may be added to and mixed with the raw material of the puffed product, or the above seasoning may be attached to the puffed product, and both may be used in combination. When the seasoning is added and mixed, any of the above liquid seasoning, powdery seasoning and paste-like seasoning can be used, and when the seasoning is adhered, liquid seasoning, powdery granular material It is appropriate to use a seasoning in the form of a leaf. In addition, seasoning,
When a liquid type seasoning is used for seasoning, it is preferable to subject the expanded product after adhesion to a drying treatment. Further, these seasonings can be added to the above-mentioned edible oil and fat and attached to the puffed snack. In this case, the temperature at which the edible oil / fat is attached to the expanded product is 30 to 5
It is preferably 0 ° C.

[0018]

Industrial Applicability According to the present invention, it is possible to stably produce a puffed snack that retains the flavor peculiar to beans and further has an extremely unique flavor as a whole due to the flavor of rice. In addition, the puffed snack obtained by the production method of the present invention can be easily subjected to various flavors and flavors.

[0019]

EXAMPLES Next, the present invention will be described with reference to examples. [Example 1] Peas were crushed, almost all of the crushed material passed through a sieve having an opening of 2800 µm, and 40% by weight or more of the entire crushed material passed through a sieve having an opening of 2360 µm,
The pea grits having a water content of 14% were obtained by adjusting so as not to pass through a sieve having an opening of 2000 μm. Further, the japonica rice was crushed, and almost all of the crushed material passed through a sieve having an opening of 2800 μm, and 40% by weight or more of the whole crushed material passed through a sieve having an opening of 2360 µm and passed through a sieve having an opening of 2000 µm. The rice grits having a water content of 14% were obtained by adjusting so as not to obtain. The Japonica rice used here had a starch content of about 78% (amylose of about 17% and amylopectin of about 83%) and a protein content of about 6%. The puff snack raw material obtained by mixing the bean grits and the rice grits at a ratio of 50:50 was a single-screw extruder T.
It was puffed with a collet machine manufactured by ape. Inc. At this time, a die having circular holes with a diameter of 3 mm was installed at two locations, and a swelling treatment was performed under conditions of a die temperature of 210 ° C., a feed rate of 900 g / min, and a screw rotation speed of 600 rpm.
The obtained expanded product was cut into a length of about 4 cm (expansion degree 11.5 times). The obtained puffed snack had the peas flavor moderately suppressed, had no persistence, and had a unique desirable taste and flavor in combination with the rice flavor. Also, the obtained puffed snack has the same flavor and taste,
There was no quality bias.

Example 2 Puffed snacks were obtained under the same conditions as in Example 1, except that the weight ratio of pea grits to rice grits was 20:80. The puffed snack thus obtained had a stronger flavor of rice while retaining the flavor of peas, and had a unique and desirable taste and flavor. Also, the obtained puff snack is
The flavor and taste were the same, and there was no bias in quality. [Example 3] Puffed snacks were obtained under the same conditions as in Example 1, except that the weight ratio of pea grits to rice grits was 80:20. The puffed snack thus obtained had a strong peas flavor, but also a rice flavor, and had a unique and desirable taste and flavor. In addition, the obtained puffed snacks had the same flavor and taste, and there was no bias in quality.

Example 4 Puffed snacks were obtained under the same conditions as in Example 1, except that the weight ratio of pea grits to rice grits was 40:60. The obtained puffed snack had a peas flavor and a rice flavor moderately felt, and had a peculiar preferable taste and flavor. In addition, the obtained puffed snacks had the same flavor and taste, and there was no bias in quality. [Comparative Example 1] Except that the rice grits passed through a sieve having an opening of 2800 µm, and 25% by weight of the whole passed through a sieve having an opening of 2360 µm and could not pass through a sieve having an opening of 2000 µm. All obtained the same puffed snacks as in Example 1. Therefore, the puffed snacks obtained have a puffed product occupying most of rice and a puffed product occupying most of peas, and have a degree of swelling of 8.5 to 12 times, which is a constant quality product. Is difficult to obtain.

Example 5 Peas were crushed, almost all of the crushed material passed through a sieve having an opening of 2800 μm, and 40% by weight or more of the whole crushed material passed through a sieve having an opening of 2000 μm, The pea grits having a water content of 14% were obtained by adjusting so as not to pass through a sieve having an opening of 1700 μm. Furthermore, the indica rice (Thai rice) was crushed, and almost all of the crushed material passed through a sieve with an opening of 2000 μm,
Moreover, 40% by weight or more of the whole crushed material has an opening of 1700μ.
The rice grits having a water content of 14% were obtained by adjusting so that they would not pass through a sieve having an opening of 1400 μm. The indica rice used here had a starch content of about 78% (amylose of about 28% and amylopectin of about 72%) and a protein content of about 7%.
Met. 50: 5 this bean grits and rice grits
The puff snack raw material obtained by mixing at a ratio of 0 was subjected to expansion treatment with a collet machine manufactured by a uniaxial extruder Tape. Inc. At this time, a die provided with circular holes having a diameter of 3 mm was attached at two places, and the expansion treatment was performed under the conditions of a die temperature of 190 ° C., a feed rate of 900 g / min, and a screw rotation speed of 600 rpm. The obtained expanded product was cut into a length of about 4 cm (expansion degree 11.5 times). The obtained puffed snack had the peas flavor moderately suppressed, no stubbornness, and had a unique desirable taste and flavor combined with the flavor of rice. In addition, the obtained puffed snacks had the same flavor and taste, and there was no bias in quality.

Example 6 Puffed snacks were obtained under the same conditions as in Example 5, except that the weight ratio of pea grits to rice grits was 20:80. The obtained puffed snack had the flavor of rice while retaining the flavor of peas, and had a unique and desirable taste and flavor. In addition, the obtained puff snack has a flavor,
The taste was the same, and there was no bias in quality. [Example 7] Puffed snacks were obtained under the same conditions as in Example 5, except that the weight ratio of pea grits to rice grits was 80:20. The obtained puffed snack has a strong pea flavor, which is weaker than that using Japonica rice, but also has a rice flavor.
It had a unique pleasing taste and flavor. In addition, the obtained puffed snacks had the same flavor and taste, and there was no bias in quality.

Example 8 Puffed snacks were obtained under the same conditions as in Example 5, except that the weight ratio of pea grits to rice grits was 40:60. The obtained puffed snack had a peas flavor and a rice flavor moderately felt, and had a peculiar preferable taste and flavor. In addition, the obtained puffed snacks had the same flavor and taste, and there was no bias in quality. Comparative Example 2 Except that the rice grits passed through a sieve having an opening of 2800 μm, and 25% by weight of the whole passed through a sieve having an opening of 2360 μm and could not pass through a sieve having an opening of 2000 μm. All obtained the same puffed snacks as in Example 5. Therefore, the puffed snacks obtained have a puffed product occupying most of rice and a puffed product occupying most of peas, and have a degree of swelling of 8.5 to 12 times, which is a constant quality product. Is difficult to obtain.

Reference Example The puffed snacks (expanded product) produced in Examples 1 and 5 were dried with hot air under conditions of 170 ° C. for 3 minutes, and then to 100 parts by weight of expanded product (water content 1.0%). 70 parts by weight of edible oil and fat was sprayed at 40 ° C. The edible oil / fat used here is an oil / fat in which palm oil and rice oil are mixed at a ratio of 7: 3, and 0.1% of Umejiso oil flavor is added. Then, 1% of salt and 0.1% of plum powder were sprinkled on the expanded product. This plum powder is obtained by freeze-drying salted plum paste and then crushing it. The seasoned puffed snacks thus produced from the puffed products of Examples 1 and 5 had no variation in quality in both, and while maintaining the flavor peculiar to the peas to some extent, further dried plum flavor and umejiso flavor. It had a sufficient amount of flavor and had a very unique flavor as a whole due to the flavor of rice.

Claims (8)

[Claims] 1. A method for producing a puffed snack in which a raw material containing bean grits and rice grits is subjected to an expansion process by an extruder, wherein the bean grits is a crushed product of beans, and (a) has an opening of 5600 μm. Passed through a sieve and (b) 40% by weight of the whole
The above is one that can pass through a sieve with an opening of 3350 μm but cannot pass through a sieve with an opening of 600 μm. The rice grits are crushed rice, and (c) opening 3350 μm.
And (d) 40% by weight or more of the whole passes through a sieve having an opening of 2360 μm, but cannot pass through a sieve having an opening of 600 μm. 2. The method for producing a puffed snack according to claim 1, wherein the rice grits are crushed products of Japonica rice. 3. The method for producing a puffed snack according to claim 1, wherein the rice grits are crushed products of indica rice. 4. The method for producing a puffed snack according to claim 1, wherein the rice grits are a mixture of crushed japonica rice and crushed indica rice. 5. The crushed product of Indica rice contained in the rice grits passes through a sieve with an opening of 2360 μm, and 40% by weight or more of the whole passes through a sieve with an opening of 2000 μm, but with an opening of 1000 μm. The method for producing a puff snack according to claim 3 or 4, wherein the puff snack cannot pass through a sieve. 6. The method for producing a puffed snack according to claim 5, wherein 99% or more of the crushed product of the indica rice has a major axis of 0.6 mm or less. 7. The bean grits are crushed beans,
The whole is passed through a sieve having an opening of 3350 μm, and 40% by weight or more of the whole is passed through a sieve having an opening of 2800 μm, but is not able to pass through a sieve having an opening of 1700 μm.
Or the method for producing a puffed snack according to item 6. 8. The method for producing a puffed snack according to claim 1, wherein the weight ratio of bean grits to rice grits is 20:80 to 80:20. .