JPH078200B2 - Snack species and its manufacturing method - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to a snack species, and more specifically, to a snack species that easily swells by heating with microwaves or the like to give a good snack and a method for producing the same. .

[Conventional technology]

In recent years, there has been provided a snack species that can be instantly produced at home by being inflated by microwave heating of a microwave oven or the like.

As a method for producing such a snack species, for example, the flour is steamed α, after kneading and rolling, dehydrated to a specific moisture value,
A method in which 5 to 30% of oils and fats are mixed with this (JP-A-50-12264
No.) is known.

[Problems to be solved by the invention]

It is desired that the snack has a crispy and light texture, but the snack species produced by the above-mentioned conventional method has a dense structure containing almost no air bubbles, and therefore has a volume of about about 10 when heated in a microwave oven or the like. However, the swelling was doubled, and the swelling was insufficient and the texture was hard like Senbai.

[Means for solving problems]

In such an actual situation, the present inventor has conducted diligent research and found that the snack species in which the bubbles of a specific size are contained in the tissue easily swells and has a crispy texture when heated in a microwave oven or the like. The present invention has been completed, and it was found that the snack species containing bubbles can be produced by performing a cooking treatment and cooling under a characteristic condition using a twin-screw extruder.

That is, the present invention provides a snack species consisting of pregelatinized cereal flour containing bubbles having a diameter of 1 to 200 μm in an amount of 3 to 50% by volume of the total volume.

Furthermore, the present invention relates to cereal flour and 30 to
60% by weight of water is supplied to a twin-screw extruder, the relative peripheral speed of the screw inside the extruder is 200 mm / sec or more, the processing time is 10 to 300 seconds, and the cooking temperature is 90 to 150 ° C. The present invention provides a method for producing a snack species containing 3 to 50% by volume of bubbles having a diameter of 1 to 200 μm, which is characterized by extruding and drying so as not to swell.

The bubbles contained in the snack species of the present invention have a diameter of 1 to 200 μm.
m is necessary, and if the diameter of the bubble is smaller than this, expansion does not occur easily when the bubble is heated in a microwave oven or the like, and if it is larger than this, expansion occurs. This is not preferable because the resulting film becomes thick and has a hard texture. Also, the bubbles are 3 to 50% of the total volume.
It is necessary that the content is% by volume, preferably 5 to 30% by volume, and if it is less than this, sufficient swelling due to heating cannot be obtained, and if it is more than this, the shape retention of the snack species is poor, and its storage or distribution is difficult. Since the bubbles will collapse in the process,
Sufficient expansion does not occur even when heated.

In the present invention, the volume of air bubbles of the Snack species is determined by preparing an enlarged cross-sectional photograph of the Snack species, and using the image processing system of a computer [Image data 300I manufactured by Nats Co., Ltd.].
I] is used for the calculation.

The snack species of the present invention is produced, for example, as follows.

In the present invention, examples of cereal flours include wheat flour, corn flour, rice flour, corn starch, potato starch, wheat starch and the like.

The twin-screw extruder used in the present invention comprises a feeder for supplying raw materials, several barrels, two-screw screw elements respectively mounted in the several barrels, and a die attached to the tip of the barrel. The several barrels are configured by combining a raw material supply section, a heating section, and a cooling section, and an additive supply port is provided at approximately the middle of the cooling processing section.

In order to produce the snack species of the present invention, the above-mentioned cereal flour and 30 to 60% by weight, preferably 35 to 50% by weight of the cereal flour, of water are supplied to the twin-screw extruder. When the amount of water added is less than the above range, the starch is not sufficiently gelatinized during the cooking process, and swelling hardly occurs during microwave heating. When the amount is more than the above range, the seed material is too soft when extruded from the extruder, and it is difficult to perform processing such as molding and cutting, and it is difficult to obtain a uniform product. At this time, as auxiliary materials, salt, sugar, seasonings, fats and oils, emulsifiers, vitamins,
Minerals and the like may be appropriately added depending on the purpose.

Raw flour and water supplied to the twin-screw extruder are
The dough is formed by kneading with the internal screw,
This is cooked in the heating section in the extruder at a relative speed of the screw of 200 mm / sec or more, a treatment time of 10 to 300 seconds, and an article temperature of 90 to 150 ° C, preferably 100 to 120 ° C. This cooking treatment is intended to sufficiently gelatinize the starch. If the treatment time and the product temperature are less than the above ranges, the gelatinization will be insufficient, and if it exceeds this range, charring will occur, which is not preferable. . The heating may be performed by externally heating the barrel of the extruder with a heater or the like. Further, the relative peripheral velocity of the screw influences the size of bubbles formed, and at high peripheral velocity, small bubbles can be obtained, and at low peripheral velocity, large bubbles can be obtained. Therefore, in the present invention, the relative peripheral velocity of the screw needs to be 200 mm / sec or more. In the present invention, the screw relative peripheral velocity means “scree diameter × π × rotational speed”.

The cooked dough is then sent to the cooling section in the extruder, and if the product temperature is 100 ° C or higher, 100
It is cooled to below ℃, preferably 40 to 60 ℃. The purpose of this cooling is to prevent swelling when extruded under normal pressure and facilitate cutting in the subsequent step, and further to remove ethyl alcohol, carbonated water, carbon dioxide gas and nitrogen gas which may be added in this step. This is to prevent scattering. The cooling may be performed by externally cooling the barrel of the extruder with cooling water or a refrigerant.

Further, in this cooling step, shredded vegetables, crushed nuts and the like can be added depending on the purpose.

Then, the seed dough thus obtained is extruded under normal pressure so as not to swell. In order to prevent swelling, the extrusion pressure, extrusion speed, die hole diameter and the like may be adjusted in addition to the above cooling. The shape and diameter of the holes of the die when extruding may be selected according to the purpose, but in order to obtain a uniform expanded product, the thickness of the extrudate is 8 mm or less, especially 1 to 5 mm.
Is preferred.

The extruded seed dough is appropriately cut, shaped and dried to obtain a snack seed. Moisture content of Snacks is 10-20%
It is preferable to carry out until it reaches 12 to 14%, and any method may be used as long as it does not cause charring, for example, ventilation drying or the like.

In this way, using a twin-screw extruder, a snacking species containing bubbles can be obtained by cooking, cooling and non-expanding extrusion, but in order to further increase the proportion of bubbles, the raw starch is a baking powder, It is carried out by adding a swelling agent such as baking soda, or by adding ethyl alcohol, carbonated water, or introducing carbon dioxide gas or nitrogen gas in the cooling step.

[Action and effect]

Since the snack species of the present invention contains many bubbles in the tissue, when heated by microwaves of a microwave oven or the like, the vapor is concentrated in the bubbles and the internal pressure is likely to be high. A snack food with a light texture that is crispy and evenly swelled to 10 times the volume is obtained.

〔Example〕

 Next, examples will be described.

Example 1 50 parts cornflower, 50 parts wheat starch, 1 part baking soda, 1 salt
Parts and 35 parts of water for twin-screw extruder (Werner & Pfle
C-37 type manufactured by iderer), and cooked in the heating section in the barrel of the extruder at a relative peripheral speed of 580 mm / sec, a processing time of 20 seconds, and a cooking temperature of 100 ° C, and then in the same barrel cooling section. The product temperature was cooled to 60 ° C. This is the product temperature 60
It was extruded using a wheel die (diameter: 15 m / m) at a temperature of 60 ° C. and a pressure of 60 kg / cm ² so as not to swell under normal pressure. This was cut into 5 m / m and dried to a moisture content of 13% by a humidity dryer to obtain a snack seed having an average bubble diameter of 20 μm and a bubble volume of 5% by volume. When 40 g of this snack variety was heated in a microwave oven (600 W) for 2 minutes and 30 seconds, the volume expanded to 8 times and a snack food with a crisp and light texture was obtained.

Example 2 40 parts of corn flour, 30 parts of wheat starch, 20 parts of rice flour, 10 parts of tapioca starch, 1.5 parts of salt and 40 parts of water were charged into the same twin-screw extruder as in Example 1 and heated in the barrel of the extruder. Part, after a relative peripheral speed of 780 mm / sec, a processing time of 15 seconds and a cooking temperature of 105 ° C,
The product was cooled to 50 ° C in the same barrel cooling unit. In the middle part of this cooling, 2 parts of ethyl alcohol was added, and the product temperature was 50 ° C.
It was extruded at a pressure of 50 kg / cm ^{2 using} a plate-shaped die (1 × 15 m / m) under normal pressure so as not to swell. This was cut to 15 m / m and dried to a moisture content of 14% using a humidity dryer to obtain a snack seed having an average bubble diameter of 3 μm and a bubble volume of 30% by volume. When 30 g of this snack species was heated in a microwave oven (1200 W) for 30 seconds, the volume expanded about 9 times and a snack with a popcorn-like structure and a light texture was obtained.

Example 3 70 parts rice flour, 20 parts wheat starch, 10 parts corn starch, 1 salt
Part and 35 parts of water were charged into the same twin-screw extruder as in Example 1, and the relative peripheral speed of the screw was 290 mm / sec, the processing time was 30 seconds, and the product temperature was 95 ° C in the heating part in the barrel of the extruder.
After cooking in, the product was cooled in the same barrel cooling section until the product temperature reached 60 ° C. In the middle of this cooling barrel, 2 parts of commercially available blue paste was added and mixed. Using a plate-shaped die (1 × 45 m / m) at a product temperature of 60 ° C. and a pressure of 90 kg / cm ² , the product was extruded under normal pressure so as not to swell and cut into 20 m / m. This was dried to a moisture content of 12.5% using a humidity dryer to obtain a snack seed having an average bubble diameter of 150 μm and a bubble volume of 3% by volume.
When 25 g of this snack species was heated in a microwave oven (600 W) for 2 minutes and 30 seconds, the volume expanded to 5 times, and a snack food containing blue paste having a texture like a soybean cracker cracker was obtained.

Example 4 40 parts of cornflower, 30 parts of potato starch, 30 parts of wheat starch,
1.5 parts of salt and 45 parts of water were charged into the same twin-screw extruder as in Example 1, and at the heating part in the barrel of the extruder, the relative peripheral speed of screw was 390 mm / sec, the treatment time was 25 seconds, and the product temperature was 103 ° C. After the cooking treatment, it was cooled to 75 ° C. in the same barrel cooling section. In the middle of this cooling, carbon dioxide gas is added, and after mixing and kneading, the product temperature is 75 ° C,
It was extruded with a plate-shaped die (1 × 30 m / m) at a pressure of 30 kg / cm ² under normal pressure so as not to swell. This was cut to 15 m / m and dried to a moisture content of 14% using a humidity dryer to obtain a snack seed having an average bubble diameter of 50 μm and a bubble volume of 50% by volume. When 30 g of this snack variety was heated in a microwave oven (600 W) for 3 minutes, the volume expanded to about 8 times and a snack food with a crisp and light texture was obtained.

Example 5 40 parts cornflower, 40 parts wheat starch, 20 cornstarch
Part, 1.5 parts of salt and 25 parts of water were put into the extruder, and the cooking was performed at the heating part in the barrel of the extruder at a relative peripheral speed of 580 mm / sec for a treatment time of 20 seconds and a cooking temperature of 100 ° C, and then the same barrel. The internal cooling unit cooled the product temperature to 60 ° C. 10 parts of carbonated water was added in this cooling intermediate part, and after mixing and kneading, it was extruded under normal pressure using a twist die (diameter 10 m / m) at a product temperature of 60 ° C. and a pressure of 60 kg / cm ² . Cut this to 30m / m, and use a humidity dryer to get 13% water.
And dried to obtain Snack seeds having an average bubble diameter of 30 μm and a bubble volume of 15% by volume. A microwave oven (1
When heated at 200W) for 40 seconds, the volume expanded 9 times,
A snack food with a light texture was obtained.

Claims (4)

[Claims] 1. Bubbles having a diameter of 1 to 200 μm are contained in an amount of 3 to 50 of the total volume.
Snack species consisting of pregelatinized cereal flours containing by volume. 2. Flour and 30 to 60% by weight based on the flour.
Water of the extruder is supplied to the twin-screw extruder, the relative peripheral speed of the screw inside the extruder is 200 mm / sec or more, the treatment time is 10 to 300 seconds, and the cooking temperature is 90 to 150 ° C. After the cooking treatment, cooling is performed, A process for producing a snack variety containing bubbles having a diameter of 1 to 200 μm in an amount of 3 to 50% by volume of the total volume, which is characterized by extruding and drying so as not to swell. 3. A second claim in which a leavening agent is added to flours.
A method for producing the snack variety described in the item. 4. The method for producing a snack species according to claim 2, wherein ethyl alcohol, carbonated water, carbon dioxide gas or nitrogen gas is added during cooling.