JPH0779724A - Production of puff snack - Google Patents

Abstract

PURPOSE:To obtain a puff snack having excellent palatability by expanding a raw material containing a soybean raw material, flavoring the expanded material with specific seasoning. CONSTITUTION:A soybean raw material such as a pea is expanded by an extruder, flavored with preferably 0.07-1.2wt.% (based on expanded material) of seasoning having a taste of a pickled UME (Japanese apricot) and/or UME and Perilla frutescens into a puff smack and seasoned to give the objective puff snack.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing puffed snacks, which is obtained by using a bean raw material such as peas and broad beans, and puffing the same with an extruder. In particular, the present invention relates to a method for producing a puff snack, wherein the puff snack is seasoned and seasoned with a seasoning having a dried plum flavor and / or a plum flavor.

[0002]

2. Description of the Related Art Heretofore, there has been known a method for producing snack foods by puffing raw materials including bean raw materials such as peas and broad beans with an extruder. The method is disclosed in JP-A-59-51746, JP-A-61-9252, JP-A-61-9253, and JP-A-61-58.
539, JP-A-63-226246, and JP-A-2-13352, and in particular, JP-A-59-51746 discloses salt, soy sauce, spices, dried vegetables, and cheese. , Seasoning powders, fats and oils are used for seasoning. Further, the present applicant also uses a bean raw material as a main raw material, expands this with an extruder, attaches oils and fats to the obtained expanded product, and further,
A method for producing puffed snacks, which is characterized by seasoning with salt, soy sauce, sugar solution, etc., if necessary, has been developed and filed (Japanese Patent Laid-Open No. 4-117255). However,
Selling only puffed snacks with the same taste in the market has a problem that the users are easily bored and they cannot meet the diverse tastes of the users.

[0003]

DISCLOSURE OF THE INVENTION The present invention, while maintaining the flavor peculiar to beans to some extent, further adding another flavor,
It is an object of the present invention to provide a method for producing a puffed snack having a unique flavor as a whole.

[0004]

Means for Solving the Problems As a result of research and development for achieving the above-mentioned object, the present inventors have achieved the above-mentioned object by using a seasoning having a umeboshi flavor and / or a ume-jiso flavor. With the knowledge that it can be achieved,
The present invention has been completed. Therefore, the present invention is a method for producing a puffed snack in which a raw material including a bean raw material is inflated by an extruder, wherein a seasoning having a umeboshi flavor and / or a ume diso flavor is used to season the puffed snack,
The present invention provides a method for producing a puffed snack, which is characterized by adding flavor. Hereinafter, the content of the present invention will be described in detail. In the present invention, beans used as a raw material for puffed snacks, that is, the raw material for beans, is not particularly limited, but the fat and oil content is 15% by weight (hereinafter abbreviated as%) or less, preferably 3% or less, and the protein content is 15 to. Three
It is preferable to use one having 0% and a carbohydrate content of 40 to 60%. Specific examples include peas, broad beans,
There are red beans, green beans, sardines, etc., and these beans are used alone or in appropriate combination of two or more kinds. When adzuki bean, green beans, sasage, etc. are used among these bean raw materials, it is preferable to carry out treatments such as soaking in water and boiling to reduce the blue odor on puffed snacks. As the removal conditions, in the case of water immersion, for example, at room temperature for 2 to 3 hours, and in the case of boiling, for example, 95 to 98 ° C. for 15 hours.
~ 40 minutes is suitable.

The bean raw material may be either one containing a skin portion (skin portion) or one not containing a skin portion. When the one containing the skin portion is used, the puffed snack obtained is rich in dietary fiber and the bean-specific flavor becomes stronger. On the other hand, when the one that does not include the skin portion is used, it is possible to obtain a puff snack having a vivid color tone. The bean raw material can be used in the form of round grains or in a state of being appropriately crushed. The raw material obtained by crushing the bean raw material is preferably one that can pass through a sieve having a grain size of 8000 μm in order to more effectively prevent the charring of the obtained puffed snack. More specifically, in the case of round peas,
It is preferable to use one that passes through a sieve with an opening of 8000 μm, and in the case of ground peas, an opening of 4
It is preferable to use one that passes through a 000 μm sieve and does not pass through a sieve with an opening of 1000 μm, which accounts for 45% or more, preferably 60% or more of the whole. In addition, in the case of broad beans, it passes through a sieve with an opening of 3000 μm and an opening of 1000
It is preferable to use a material which does not pass through a sieve of μm and accounts for 60% or more of the whole.

[0006] The above raw material may be composed of a bean raw material alone, but it is preferable to use a bean raw material and another snack raw material in combination. Other snack ingredients are preferably one or more selected from rice grits, rice flour, corn grits, wheat flour, wheat starch, corn starch and potato starch. In particular,
It is preferable to use a combination of rice grits obtained by crushing rice into a suitable size and bean grits obtained by crushing beans into a suitable size as a raw material for beans. This is because the flavor of the bean raw material can be adjusted appropriately and the flavoring with the seasoning is enhanced. It is important that the use ratio of the bean raw material and the other snack raw material is such that the ratio of the bean raw material after adding the other snack raw material is 20% to 80%, preferably 40% to 80% of the whole raw material. . In this way, limiting the usage rate is
If it is less than 20%, the puffed snack obtained will lack the peculiar flavor and bean-like color tone. On the contrary, if it exceeds 80%, the flavor of the beans will be overemphasized and other snack ingredients will be emphasized. This is because the flavor characteristics of are not exhibited.

The water content of the snack ingredients is 9 to 20%,
It is suitable to be 9 to 15%, more preferably 12 to 13%. Furthermore, when a short screw type uniaxial extruder is used as the extruder, it is 9 to 16%, preferably 9 to 15%.
%, More preferably 12 to 13% is important. If it is less than the above range, there is a risk that raw material clogging or charring may occur during the treatment with the extruder, while if it exceeds the above range, the puff snack obtained has a peculiar bean flavor and is less chewy. It may have a lack of texture, or may have poor swelling depending on the processing conditions. When the bean raw material to be used is not in the above water content range, it is preferable to previously adjust water content such as adding water or drying so that the water content is in the above water content range. Next, the case where bean grits and rice grits are used in combination as raw materials for puffed snacks will be described.

First, beans as a raw material for beans, (a) almost all of the obtained crushed material can pass through a sieve having an opening of 5600 μm, and (b) 40% by weight or more of the obtained crushed material is opened. Pass through 3350 μm sieve and open 60
It is important that the soybean grits obtained by crushing so as not to pass a 0 μm sieve and satisfying the above requirements be adopted. More preferably,
With regard to beans, (a ′) almost all of the obtained crushed material can pass through a sieve having an opening of 2800 μm, and (b ′) 40% by weight or more of the entire crushed material obtained can pass through a sieve having an opening of 2360 μm. In addition, it is preferable that the soybean grits obtained by crushing so as not to pass through a sieve having an opening of 2000 μm and satisfying the above requirements be adopted. Further, as the rice raw material, (c) almost all of the obtained crushed products can pass through a sieve having an opening of 3350 μm, and (d) 40% by weight or more of the entire crushed products obtained have a opening of 2360 μm. Pass through sieve and open 600
It is important to adopt a rice grits obtained by crushing so as to satisfy the above requirements. More preferably, (c ') almost all of the resulting crushed material has openings 28.
And (d ') 40% by weight or more of the whole crushed material obtained can pass through a sieve having an opening of 2360 μm and cannot pass through a sieve having an opening of 2000 μm, or more. It is preferable to employ rice grits obtained by crushing so as to satisfy the requirement of 1. By using crushed bean grits and rice grits together so as to satisfy the above predetermined conditions, the flavor of the bean raw material can be appropriately adjusted, and the flavor of the seasoning can be enhanced, and the puffed snack obtained. It is possible to effectively prevent the occurrence of variations.

The use ratio of bean grits and rice grits is not particularly limited, but is 20:80 to 80:20, preferably 40:60 to 60:40, and more preferably 4.
It is preferably 6:54 to 54:46. Then
The snack ingredients described so far are used at a die temperature of 90 to 24
Under the condition of 0 ° C., preferably 90 to 220 ° C., the snack raw material is 3.0 to 28.0 times, preferably 5.1 times.
Puffing is performed by an extruder so that the expansion ratio is about 16.0 times. In addition, the said expansion | swelling degree is 3.0-26.0 times, especially when pea grits and rice grits are used together as a snack raw material, Preferably it is 5.6-14.
It is preferably 0 times, more preferably 6.1 to 11.9 times. Moreover, when using broad bean grits and rice grits as a raw material, it is 3.0-28.0 times, preferably 9.2-14.4 times, More preferably, 11.5-14.
It is desirable to be 4 times. If the degree of swelling is less than the above range, the resulting puffed snack will have an insufficient degree of swelling that is too hard, while if it exceeds the above range, the obtained puffed snack will be too light in texture, and , Its texture tends to make the surface feel a film quality. The degree of swelling of the above raw material is cut immediately after extrusion so that the swelled product has a shape similar to that of the beans or rice used as the raw material (for example, in the case of pea, almost spherical),
The volume ratio of the obtained puffed snack and the raw material was obtained.

More specifically, the die temperature condition is 90 when the water content of the snack raw material used is 9 to 11%.
~ 150 ° C, 1 for more than 11% and up to 15%
00-220 ° C, preferably 140-220 ° C, more preferably 150-220 ° C, 160-240 ° C, preferably 180-
The temperature is 240 ° C. When it is less than the above range, the obtained puff snack tends to be poor in swelling, while when it is more than the above range, the obtained puff snack tends to have many charred flavors and has a scorched taste. The extruder to be used is not particularly limited, and for example, a short screw type single-screw extruder, a long screw type single-screw extruder or a twin-screw extruder can also be used. Of these,
The short screw type single-screw extruder is preferable in that it is possible to more effectively prevent charring of the obtained puff snack and to obtain a puff snack having a more chewy texture. Further, the short screw type single-screw extruder has advantages that the cost of the apparatus is low and a large amount of processing is possible. Such a single-screw extruder has an L / D of 1
It is preferable that the screw length is from 5 to 5, the screw length is from 10 to 20 cm, and the compression ratio is from 2 to 3. The pressure condition is 30 to
It is preferably 160 kg / cm ² .

The range of the above pressure conditions depends on the rotation speed of the screw, and the feed amount depends on the type of extruder used, the size of each portion of the extruder, the area and number of holes formed in the die, and the like. As an example, as an extruder, Tape Inc. When using a collet machine (made with a short screw type single-screw extruder and two dies with circular holes with a diameter of 2 to 4 mm installed at two locations), the screw rotation speed is 4
00-800 rpm, preferably 400-600 rp
m, the feed amount is 400 g / min to 1800 g / min, preferably 700 g / min to 1100 g / min. 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 reduce the water content to 7% or less, preferably 2% or less. This is because if the water content exceeds 7%, the resulting puffed snack tends to be difficult to bite. Drying condition is 10
The temperature is preferably 0 to 190 ° C. and 1 to 20 minutes.

Next, edible oils and fats are attached to the expanded product by a method such as spraying or coating. This is because the mouthfeel and other textures can be improved, adhesion to teeth can be prevented, and swallowing becomes easier. The edible oil and fat to be used is not particularly limited, and examples thereof 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, monkeys. There are vegetable oils and fats such as fats, palm oil and palm kernel oil, and animal oils and fats such as beef tallow, lard, fish oil and whale oil. These oils and fats may be single or mixed oils, or their hardening, fractionation, processed oils and fats that have undergone transesterification, or synthetic oils and fats, and a wide range of oils and fats from liquid oils to oils and fats with high melting points can be used. It is preferably a refined fat or oil. Especially palm oil and rice oil combined, safflower oil alone,
It is preferable to use palm oil alone, and it is most preferable to use the palm oil and rice oil together to further enhance the rice flavor of the puffed snack. In this case, the use ratio of palm oil and rice oil is 5: 5 to 9: 1, preferably 6: 4 to.
8: 2 is desirable. The amount of these edible oils and fats used is preferably 30 to 150 parts by weight, and particularly preferably 40 to 80 parts by weight, per 100 parts by weight of the expanded product. In addition, the temperature of the edible oil and fat at the time of adhesion is generally 10 to 220 ° C., and particularly 30 to
The temperature is preferably 50 ° C.

Various flavors may be melted in this edible oil and fat, but the temperature of the oil and fat in this case needs to be low in order to prevent volatilization of the flavor. The seasoning for puff snacks used in the present invention is a material exhibiting a umeboshi flavor or a umeboshi flavor, such as dried umeboshi, umeboshi, umeboshi and umeboshi, and a mixture thereof. The form of the seasoning is not particularly limited, and may be liquid seasoning, powdery seasoning, paste-like seasoning, or the like. Other seasonings can be used together with the seasoning having a flavor such as umeboshi. For example, 1 part by weight of seasoning having a flavor such as umeboshi is added to powdery soy sauce 0.
It is preferable to add 8 to 17 parts by weight and 0.07 to 1.5 parts by weight of powder paste. This is because the plum flavor becomes more preferable when powdered soy sauce is added, and the plum flavor becomes more preferable when powdered paste is added. The powder paste preferably has a length and a width of 1 mm or less. The seasoning having a flavor such as umeboshi is appropriately used in an amount of 0.05 to 1.5% by weight, preferably 0.07 to 1.2% by weight, based on the dendritic substance of the snack material. When the amount of the seasoning is less than 0.05% by weight, the sourness is weak and lacks a refreshing feeling, and when it exceeds 1.5% by weight, the sourness is too strong and it becomes difficult to eat. .

In addition to the seasoning having a flavor such as umeboshi, natural and synthetic plum flavors (liquid flavor or powder flavor) can also be used. It is preferable that the liquid flavor is used in an amount of 0.05 to 0.3% by weight, and the powder flavor is used in an amount of 0.02 to 2% by weight, based on the expanded material of the snack. The liquid flavor and powder flavor can be mixed with the seasoning, and the liquid flavor may be added to the edible oil and fat. To season the puffed snacks using the above seasoning and to give flavor, in order to add the seasoning to the snack raw material before the puffing treatment with an extruder, or add the seasoning to the obtained puffed product. Alternatively, both may be used in combination. When the above-mentioned seasoning is added to and mixed with the snack raw material, any of liquid seasoning, powdery seasoning and pasty seasoning can be used. When attaching seasonings to the puffed product, it is appropriate to use liquid seasoning or powdery seasoning, and when using water-based liquid seasoning, dry the puffed product after attachment. It is preferable to apply a treatment. Furthermore, the seasoning of the present invention can be used by adding it to the above-mentioned edible oil and fat. In this case, the temperature of the edible oil / fat when adhering the edible oil / fat to the expanded product is 30 to 50.
C is preferred.

[0015]

Industrial Applicability According to the present invention, it is possible to produce a puffed snack which retains a flavor peculiar to beans to some extent and further has an extremely unique flavor as a whole by the dried plum flavor and / or the plum flavor. Next, the present invention will be described with reference to examples.

[0016]

【Example】

[Example 1] Almost all of the crushed peas can pass through a sieve having an opening of 2800 µm, and 40% by weight or more of the entire crushed material passes through a sieve having an opening of 2360 µm and is opened. Almost all of the crushed rice can pass the soybean grits with a water content of 14%, which cannot pass through a 2000 μm sieve, and can pass through a 2800 μm sieve,
Moreover, 40% by weight or more of the whole crushed material has an opening of 2360.
50 g of rice grits having a water content of 14%, which is capable of passing through a sieve having a size of 2000 μm and cannot pass through a sieve having a size of 2000 μm,
The mixture was mixed at a ratio of 50 to prepare a snack raw material. The obtained snack material is a single-screw extruder, Tape.In
c. Using a collet machine (made with two circular holes with a diameter of 3 mm installed in two places), a die temperature of 210
° C, feed rate 900 g / min, screw speed 600
After the expansion treatment was performed under the rpm condition, the obtained expansion product was cut into a length of about 4 cm (expansion degree 11.5 times).
Next, the puffed product was dried with hot air under conditions of 170 ° C. for 3 minutes, and then 70 parts by weight of edible fat and oil (palm oil and rice oil: 7: (Mixture of 3) was sprayed at 40 ° C. Subsequently, 1% by weight of sodium chloride and 0.1% by weight of ume meat powder (meme paste (salted product) was lyophilized and then crushed) were sprinkled on the weight of the expanded product. This plum powder is obtained by freeze-drying salted plum paste and then crushing it. The puffed snacks obtained had no variation in the flavor of the beans, and while maintaining the flavor peculiar to the peas to some extent, and having a sufficient plum flavor, the overall puff snack had a very unique flavor. .

Example 2 A swelling product of the snack material obtained by the same method as in Example 1 was dried with hot air at 170 ° C. for 3 minutes, and then 100 parts by weight of the swelling product (water content 1.0%). Sprayed with 70 parts by weight of edible oil and fat at 40 ° C,
Then, 1% by weight of salt was sprinkled on the expanded product. The edible oil / fat used was one in which palm oil and rice oil were mixed in a ratio of 7: 3, and 0.1% of ume perilla oil flavor was added. The puffed snacks obtained have no variations in the flavor of the beans, and while maintaining the flavor peculiar to the peas to some extent, they also have a sufficient plum flavor, and the rice flavor gives a very unique flavor as a whole. It was something to present.

[Example 3] A swelling product of the snack material obtained by the same method as in Example 1 was dried with hot air at 170 ° C for 3 minutes, and then the swelling product (water content 1.0%) was obtained. 10
70 parts by weight of edible oils and fats (palm oil and rice oil were mixed at a ratio of 7: 3 and 0.1% of ume perilla oil flavor was added) were sprayed at 40 ° C with respect to 0 parts by weight. . Then, 1% by weight of sodium chloride and 0.1% by weight of the expanded product
Sprinkled with plum powder. This plum powder is obtained by freeze-drying salted plum paste and then crushing it. The puffed snack obtained has no variation in the flavor of the beans, and while maintaining the flavor peculiar to peas to some extent, it also has a good umeboshi and umeboshi flavor, and the rice flavor makes it extremely unique overall. It had a nice flavor.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Manki Teraoka 1-5-7 Mikitei-cho, Higashiosaka-shi, Osaka House Food Industry Co., Ltd.

Claims (1)

[Claims] 1. A method for producing a puffed snack in which a raw material including a bean raw material is inflated by an extruder, wherein the puffed snack is seasoned and flavored with a seasoning having a umeboshi flavor and / or a ume diso flavor. A method for producing a puffed snack, which comprises applying the puffed snack.