JPH0761233B2 - Snack varieties for puffed snacks - Google Patents

Description

TECHNICAL FIELD The present invention relates to a snack type for puffed snacks, and more particularly to a snack type that can be puffed (expanded) by microwave treatment such as a microwave oven.

[Prior Art] Conventional snacks are mainly made of rice flour or wheat flour, and have a predetermined shape with a dough content of about 13%. This conventional snack type is usually a snack confection that is greatly expanded by frying or sand roasting (hereinafter referred to as frying and the like).

[Problems to be Solved by the Invention] However, the conventional snack type has a problem that it has a smaller expansion coefficient and is not sufficiently expanded in microwave irradiation treatment of a microwave oven or the like as compared with frying or the like. . This is because the water content of the snack species escapes due to the stimulation of the masko wave before the snack species swells. For this reason, when a conventional snack variety is inflated using a microwave such as a microwave oven, the expansion rate is smaller than that of deep-fried food and the like, resulting in a snack cake with poor crispness. Therefore, in order to fully inflate conventional snacks and eat them deliciously, the microwave oven is not suitable and must be fried. However, when a method such as frying is performed in a general household, there is a very troublesome problem as compared with the case where a microwave oven is used.

Therefore, an object of the present invention is to provide a snack species that can be sufficiently expanded by irradiation treatment with microwaves such as a microwave oven and can be a snack cake with good crispness.

Another object of the present invention is to provide a snack type which can be made into a snack confectionery that is sufficiently swelled by a household microwave oven and is easily swelled in a general household.

[Means for Solving the Problems] In order to solve the above problems, the present invention provides a processed product of a starch dough having a predetermined shape, which is steamed, kneaded, and has a water content of 12 to 14%. Snacks that are coated with an edible gum layer and are swelled by microwave irradiation treatment into snack confections, wherein the processed starch dough is made of grain starch and / or rhizome starch (low protein starch). Seed.

The shape of the processed product is a desired shape such as a disc shape, a square plate shape, a rectangular parallelepiped shape, or a spherical shape. For the gum layer, for example, edible heat-resistant gum such as duragan gum and agar is used.

Microwave generally refers to an ultra-high frequency wave of 300 to 3000 MHz, but 2400 to 3000 MHz which is efficient for the irradiation treatment of the present invention.
It is preferable to use it in the region. In addition, the magnetron of a normal microwave oven is designed to generate 2400 to 2500 MHz and is highly efficient. The irradiation treatment varies depending on the shape and size of the snack type, but it is about 1 to 2 minutes or several minutes in a normal household microwave oven.

The raw material of the starch dough for forming the processed product may be mainly composed of grain starch, or mainly rhizome starch, or a combination (mixture) of grain starch and rhizome starch. Those based on rhizome starch have better swelling than those based on grain starch. The combination of grain starch and rhizome starch is more expansive as the amount of rhizome starch is higher. This is due to the difference in the degree of swelling of starch.

The grain starch is rice flour (protein content of about 6.5 to 7.0).
%), Wheat flour (desirably soft flour, protein content about 8.0-8.8)
%), Corn starch powder and the like. As the rhizome starch, potato starch, tapioca starch, sweet potato starch and the like are used.

The formation of the gum layer covering the processed product can be easily performed by a method of dipping the gum solution into the processed product, a method of applying the solution, or the like.
The gum layer desirably coats the entire surface of the processed product. The thickness of the gum layer varies depending on the type of gum or the size of the processed product. It is desirable to preliminarily test and determine the amount.

[Action] The gum layer of the snack type, when irradiated with microwaves,
Prevents escape due to evaporation of water in processed products. That is, the water required for the expansion of the snack species remains in the processed product.

When the processed product mainly or partially contains rhizome starch, the water-retaining ability of the snack variety is enhanced as compared with the case where the processed starch is composed of grain starch alone. Processed products mainly composed of rhizome starch and cereal starch have a weaker protein binding force contained in the cereal flour due to rhizome starch and become a snack species having a larger expansion coefficient than that of cereal starch alone.

[Examples] Next, examples of the present invention will be described.

Example 1 Snack type using corn starch powder as a raw material,
A snack variety of this Example 1 having a surface coated with gum and a snack variety of Control 1 not coated (corresponding to the conventional product) were produced. The snack type of Example 1 is
It processed in the next process. 725 parts by weight of water was added to 1000 parts by weight of corn starch powder and mixed to form a mixed dough, which was appropriately divided and placed in a steamer for about 45 minutes. Next, steam the steamed dough for 2 minutes with a mochi machine, knead it, cool the kneaded dough to harden it, cut it with a cutter, make a flat plate with a height of 1.5 cm and a thickness of 2 mm, and then water. 12
Processed product of dried dough to ~ 14%. Next, this processed product was passed through a gum solution having the composition shown in Table 1 to adhere the gum solution to the entire outer surface of the processed product.

Then, the gum solution was dried for several hours to form the snack seed of Example 1. That is, the snack variety of Example 1 was made of cornstarch powder, steamed, kneaded, and had a moisture content of 12 to 14%. Has been formed.

On the other hand, the method for producing the snack type of Control 1 is obtained by the step of omitting the treatment of the gum solution in the above-described production step of Example 1. Therefore, the snack type of Control 1 is made of corn starch powder, steamed, kneaded and made of a flat starch dough having a water content of 12 to 14%, and has no gum layer. It corresponds to the processed product of 1. A plurality of snack types of this Example 1 and a snack type of Control 1 were formed.

Then, the expansion rate of each snack variety of this Example 1 and Control 1 when fried in edible oil at 190 ° C. for 20 to 30 seconds and when treated in a microwave oven irradiated with 2450 MHz for 90 to 120 seconds, It was measured. The expansion rate is as shown in Table 2. The expansion coefficient was measured using poppy seeds in accordance with the usual bread expansion coefficient measurement method. The value of the expansion coefficient is the volume of the snack type before frying or microwave processing.
It is expressed as a ratio when 100 is set.

As shown in Table 2, 526 when Control 1 is frying.
However, when the microwave oven treatment was performed, only a small expansion rate of 282 was obtained. However, the snack type of Example 1 has an expansion coefficient of 886 in the frying process.
Therefore, a large expansion coefficient of 523 was obtained by the microwave treatment. The expansion coefficient of this microwave oven treatment is equivalent to the expansion coefficient 526 of the case where Control 1 was frying. That is, the snack variety of this example was able to be expanded by microwave oven treatment to the same degree as the frying treatment of Control 1 and could be a puffed snack with good crispness.

Example 2 Wheat flour 30% and potato starch powder 70 as starch raw materials
%, The snack species of Example 2 whose surface was coated with gum and the snack species of Control 2 which was not coated were prepared, treated in the same manner as in Example 1, and compared.

The snack variety of this Example 2 was manufactured in the following steps. 300 parts by weight of wheat flour (13% protein content), 700 parts by weight of potato starch and 525 parts by weight of water were mixed to form a mixed dough, which was appropriately divided and placed in a steamer for about 45 minutes. . After steaming the dough after steaming for 2 minutes with a mochi machine, knead and cool the kneaded dough to harden it, cut it with a cutter, and make it into a flat plate with a height of 1.5 cm and a thickness of 2 mm, The processed product was a dried dough with a water content of 12 to 14%. Next, this processed product was passed through a gum solution having the composition shown in Table 1 above to adhere the gum solution to the entire outer surface of the processed product. After that, the gum solution was dried for several hours to form the snack seed of Example 2. That is, the snack variety of Example 2 was composed of 30% wheat flour and 70% potato starch powder, steamed, kneaded, and had a moisture content of 12 to 14%. It is formed by coating with a gum layer.

On the other hand, the snack type manufacturing method of the control 2 is obtained from the step of the manufacturing step of Example 1 in which the treatment with the gum solution is omitted. For this reason, the control 2 snack is 30% flour.
And a starch starch powder 70%, steamed, kneaded, and made to have a moisture content of 12 to 14% to form a flat starch dough, which does not have a gum layer.
It corresponds to the processed product of. A plurality of the snack species of this Example 2 and the snack species of Control 2 were formed.

Then, the expansion rate of each snack species of Example 2 and Control 2 was fried in 190 ° C. edible oil for 20 to 30 seconds and treated in a microwave oven irradiated at 2450 MHz for 90 to 120 seconds. It was measured. The expansion coefficient is as shown in Table 3.

As shown in Table 3, when Control 2 is microwaved 44
You can only get an expansion rate of 6. However, this example 2
The expansion rate is 622 when these snacks are microwaved.
The coefficient of expansion was superior to that of Control 2.

As is clear from the second example, when cereal starch and rhizome starch were mixed as the raw material for the snack species,
Since the rhizome starch enhances the water-retaining ability of the snack variety and weakens the binding force of the protein contained in the grain flour, both the control 2 and this example 2 have a higher expansion coefficient in the microwave treatment than in the frying treatment. It became a thing. In addition, the snack species according to this Example 2 whose surface was coated with a gum layer was able to obtain a coefficient of expansion equal to or higher than that of Control 2 which was not coated by microwave oven treatment. Further, the same result was obtained when the microwave was applied to the area instead of the microwave oven.

The snack species of Example 1 and the snack species of Example 2 described above are convenient because the quality can be maintained for a long time if stored in a moisture-resistant container.

The snacks of Examples 1 and 2 are convenient because they can be easily puffed into snacks using a microwave oven. The snack seeds of Examples 1 and 2 can be made into good products by mixing a raw material or a gum layer with a flavor component, a flavoring agent, a coloring agent and the like.

Further, according to the test of the present invention, the snack species is mainly grain starch only, or when only rhizome starch only, and when both rhizome starch and grain starch are mixed, the surface of these processed products The snack species coated with the gum layer could be swelled well by microwave treatment such as microwave oven.

The first and second embodiments can be implemented in variously modified forms based on the knowledge of those skilled in the art.

[Effects of the Invention] Since the snack type according to the present invention is formed by coating a processed product of a starch dough having a moisture content of 12 to 14% with a gum layer, it is possible to prevent escape of internal moisture. Therefore, the puffed snack can be sufficiently puffed by the irradiation treatment of microwaves such as a microwave oven, and can be a puffed snack with good crispness.

In the snack variety of the present invention, when the processed product is mainly rhizome starch, or when both grain starch and rhizome starch are used together, the snack variety can be expanded to a greater extent than in the case of the processed product of grain starch alone.

Further, since the snack species of the present invention can be a puffed snack snack that is sufficiently puffed by the treatment of ordinary microwave ovens for general household use, compared to the case of puffing by frying like conventional snack species. It is convenient because it is easy to perform the puffing process in general households.

Claims (1)

[Claims] 1. A processed product of starch dough, which has been steamed, kneaded, and has a water content of 12 to 14%, is coated with an edible gum layer, and then subjected to microwave irradiation treatment. A snack variety for puffed snacks, characterized in that the processed starch dough product is composed of grain starch and / or rhizome starch.