JPH0787917A - Production of puffed snack - Google Patents

Abstract

PURPOSE:To produce a puffed snack having a unique flavor on the whole while keeping a flavor peculiar to beans by puffing a raw material containing raw material beans and applying a taste and a flavor to the resultant puffed snack with a seasoning having a tea flavor. CONSTITUTION:A raw material (preferably a combination of bean grits and rice grits) containing raw material beans is subjected to a puffing treatment through an extruder (preferably a short screw type uniaxial extruder) and a taste and a flavor are applied to the resultant puffed snack with a seasoning (preferably, e.g. one having a barley water flavor, a powdered tea flavor or a black tea flavor) having a tea flavor. Application of a taste and a flavor with a seasoning is carried out preferably by admixing the seasoning with the raw material of a snack before a puffing treatment or by making palm oil and rice oil adhere to the obtained puffed material and subsequently applying the seasoning thereto.

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, which comprises seasoning and flavoring the puff snack with a seasoning having a tea 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 object, the present inventors can achieve the above object by using a seasoning having a tea flavor. The present invention has been completed based on the knowledge that Therefore, the present invention is a method for producing a puffed snack in which a raw material including a bean raw material is subjected to an expansion process by an extruder, wherein a seasoning having a tea flavor is used to season the puffed snack, which is characterized in that The present invention provides a method for producing a puffed snack. Hereinafter, the content of the present invention will be described in detail. In the present invention, the 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%.
It is preferable to use those having -30% and a carbohydrate content of 40-60%. Specific examples include peas, broad beans, red beans, green beans, and sasages, 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 1 hour.
5-40 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 proportion of the bean raw material after the addition of the other snack raw material is 20% or more, preferably 40% to 80% of the total raw material. If it is less than 20%, the puffed snack obtained will lack the peculiar flavor and bean-like color tone. This is because the characteristics disappear. The water content of the snack ingredients is 9 to 20.
%, Preferably 9 to 15%, more preferably 12 to 13
It is appropriate to set it as%. Furthermore, when a short screw type uniaxial extruder is used as the extruder, it is 9 to 16%, preferably 9 to 1%.
It is important to be 5%, more preferably 12 to 13%. 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 bean raw material, (a) almost all of the obtained crushed material can pass through a sieve having an opening of 5600 μm, (b) 40% by weight or more of the entire crushed material obtained,
Pass through a sieve with an opening of 3350 μm and an opening of 600 μm
It is important to adopt the soybean grits obtained by crushing so as to satisfy the above requirements. More preferably, almost all of the crushed products (a ′) obtained from the beans are opened with a mesh size of 28.
And (b ') 40% by weight or more of the whole crushed material obtained can pass through a sieve with an opening of 2360 μm and cannot pass through a sieve with an opening of 2000 μm, or more, It is preferable to employ the bean grits obtained by crushing so as to satisfy the requirement of. 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. It is important to use a rice grits obtained by crushing so that it can pass through a sieve and cannot pass through a sieve having an opening of 600 μm and that the above requirements are satisfied. More preferably, rice
(C ') Almost all of the obtained crushed material has an opening of 2800
that it can pass through a sieve having a mesh size of 2360 μm, and (d ′) 40% by weight or more of the entire crushed material obtained can pass through a sieve having a mesh size of 2360 μm and cannot pass through a sieve having a mesh size of 2000 μm. 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 ratio of bean grits to 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 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 number of revolutions of the screw, and the feed amount depends on the type of extruder used, the size of each part of the extruder, the area and number of holes formed in the die, and the like. As an example, when an extruder (Tape Inc.) collet machine (a short screw type single-screw extruder and two dies with circular holes with a diameter of 2 to 4 mm installed in two places) is adopted , 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 into an appropriate length, and if necessary, dried treatment such as hot air drying is performed 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. The drying conditions are preferably 100 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.
In particular, it is preferable to use palm oil and rice oil in combination, safflower oil alone, and palm oil alone. Among them, the combination of palm oil and rice oil is most preferable in that the rice flavor of puff snacks is further enhanced. . 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 these edible fats and oils used is preferably 30 to 150 parts by weight, and more preferably 40 to 80 parts by weight, per 100 parts by weight of the expanded product. The temperature of the edible oil and fat at the time of adhesion is 10 to 220 ° C,
In particular, it is preferably set to 30 to 50 ° C.

The tea flavor seasoning used in the present invention includes matcha, tea leaves, tea leaf powder, tea leaf extract, concentrated tea leaf extract, dried tea leaf extract (eg, tea leaf extract produced by freeze-drying or spray-drying). Powder), in particular fired tea leaves or an extract of fired tea leaves,
Dried products of the concentrated liquid and the extracted liquid are preferable. The conditions for burning tea leaves differ depending on the type of tea leaves, but in general, the hot air of sencha is heated at 90 to 120 ° C for 20 to 30 ° C.
1 minute firing in a heated iron drum
It is standard to carry out at 30 ° C. for 20 to 30 minutes. In the case of roasted green tea, heat it at a temperature of 170 ° C for about 7 minutes until the roasted aroma is generated. Further, when the roasting is strengthened, the heating time is lengthened or the temperature is raised at the same temperature for roasting. It is preferable to heat the tea leaves through an iron plate, a ceramic plate, or the like, instead of an open flame, or by using hot air, and a device that heats by far infrared rays is particularly preferable.
When using tea leaves and dried tea leaf extract, the particle size should be adjusted to 1 mm or less. The raw materials used in the production of tea flavor seasonings are not limited to tea leaves, but include all plant products whose extracts can be drunk, and specific examples include bancha, sencha, barley tea, hatomu and matcha. , Hojicha, black tea, and oolong tea. Among the seasonings produced from these raw materials, preferable ones are barley tea flavor seasonings,
It is a hato tea flavor seasoning, a matcha flavor seasoning, a hojicha flavor seasoning, a black tea flavor seasoning, and an oolong tea flavor seasoning. The form of the seasoning is not particularly limited, and can be a liquid seasoning, a granular seasoning, a paste-like seasoning, or the like, and the flavor extracted from the above material can be a liquid or a solid. It can also be used.

Other seasonings can be used with the seasoning having the tea flavor. For example, salt, sugar, spices, etc.
-3 parts by weight is preferred. The tea flavor seasoning of the present invention is appropriately used in an amount of 1 to 3% by weight, preferably 1 to 1.5% by weight, based on the puffed product of the snack material. Seasoning puffed snacks using the tea flavor seasoning of the present invention, in order to add flavor, before puffing with an extruder,
It may be added to and mixed with the snack raw material, or may be attached to the obtained expanded product, or both may be used in combination. In addition, of the liquid seasonings, if you use a water-based one,
After the attachment, it is preferable to dry the expanded product. When the seasoning is attached to the puffed product of the snack material, first, edible oil is attached to the puffed product. In this case, the temperature of the edible oil / fat when attached to the expanded product is preferably 30 to 50 ° C.

[0014]

EFFECTS OF THE INVENTION 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 due to the flavor of tea. Next, the present invention will be described with reference to examples.

[0015]

【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 the conditions of 140 ° C. for 3 minutes, and then 55 parts by weight of edible fats and oils (palm oil and rice oil were added to 100 parts by weight of the obtained puffed product (water content 1.0%)). 7:
(Mixture of 3) was sprayed at 40 ° C. Then, 1% by weight of salt and 1% by weight of matcha were sprinkled on the expanded product. The obtained puffed snack had no variation in the flavor of the beans, and while maintaining the flavor peculiar to peas to some extent, the flavor of matcha was also sufficient, and the overall puff snack had a very unique flavor. .

Example 2 A swelled product of a snack material was produced in the same manner as in Example 1, dried with hot air at 140 ° C. for 3 minutes, and then the swelled product (water content 1.0%) 100 was obtained.
55 parts by weight of edible oil and fat (a mixture of palm oil and rice oil in a ratio of 7: 3) was sprayed at 40 ° C. with respect to parts by weight. Then, salt corresponding to 1% by weight and 1% by weight of oolong tea powder were sprinkled on the expanded product. This oolong tea powder was obtained by spray drying an oolong tea extract. The puffed snack obtained had no variation in the flavor of the beans, and while maintaining the flavor peculiar to the peas to some extent, the flavor of the oolong tea was sufficient, and the puffed snack had a very unique flavor as a whole. .

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

Claims (2)

[Claims] 1. A method for producing a puffed snack in which a raw material including a bean raw material is puffed by an extruder, wherein the puffed snack is seasoned and flavored with a seasoning having a tea flavor. Puff snack manufacturing method. 2. The seasoning is barley tea flavor seasoning, hato barley flavor seasoning, matcha flavor seasoning, hojicha flavor seasoning,
The method for producing a puffed snack according to claim 1, which is selected from the group consisting of a black tea flavor seasoning and an oolong tea flavor seasoning.