JPH0795859A - Production of puff snack - Google Patents

Abstract

PURPOSE:To obtain a puff snack imparted with chicken flavor while retaining to some extent a flavor unique to beans to effect matching, by incorporating a chicken-flavored seasoning into snack stocks including bean stock before or after puffing them with an extruder. CONSTITUTION:Bean stocks such as peas and/or broad beans are incorporated with a chicken-flavored seasoning before or after puffing them with an extruder. The seasoning is imparted as a liquid, powdery/granular or pasty form; for a water-based liquid seasoning, it is preferable that a puffed product after imparted with the seasoning be dried.

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 having a unique flavor added to puffed snacks obtained by puffing a snack material containing beans such as peas and broad beans as a raw material with an extruder.

[0002]

2. Description of the Related Art Conventionally, as a method for producing snacks by puffing legumes such as peas and broad beans with an extruder, Japanese Patent Laid-Open No. 59-51746 discloses a method.
JP-A-61-2952, JP-A-61-9253, JP-A-61-58539, JP-A-63-2
26246 and Japanese Patent Laid-Open No. 2-13352.

JP-A-59-51746 discloses that seasoning is performed with seasoning raw materials such as salt, soy sauce, spices, dried vegetables, cheese, seasoning powder, fats and oils. Further, the present applicant also uses beans as a main raw material, expands this with an extruder, attaches oils and fats to the obtained expanded product, and further, if necessary, seasons with salt, soy sauce, sugar solution, etc. Has already filed an application for a method for producing puffed snacks (Japanese Patent Laid-Open No. 4-11725).
No. 5).

Further, the present applicant has puffed peas in an extruder, attaches edible oils and fats to the obtained puffed product, and then adds salt and bonito soup flavor or kelp soup flavor. Commercially available puffed snacks are attached. However, the conventional puffed snacks as described above have a problem that they are easy to get tired because the taste is uniform and simple.

[0005]

DISCLOSURE OF THE INVENTION The present invention has a unique flavor in which the flavor peculiar to beans is maintained to some extent, and yet another flavor, particularly a Western-style flavor is added to match the flavor of beans. It is intended to provide a method for manufacturing puffed snacks.

[0006]

Means for Solving the Problems As a result of intensive studies to achieve the above-mentioned object, the present inventors have found that a seasoning having a chicken flavor is used as a flavor imparting a Western-style element. We have found that the above objectives can be effectively achieved. The gist of the present invention completed based on these findings is that in a method for producing a puff snack in which a snack raw material including a bean raw material is subjected to a puffing treatment with an extruder, the puff snack is seasoned with a seasoning having a chicken flavor and flavored. A puff snack manufacturing method is characterized in that the puff snack is characterized by being attached.

The details of the present invention will be described below. First, in the present invention, a snack raw material containing a bean raw material is subjected to a puffing treatment by an extruder. In this case, the above-mentioned raw material may be constituted by the soybean test amount alone, or may be used in combination with the bean raw material and another snack raw material. Examples of other snack ingredients include rice grits, corn grits, wheat flour, wheat starch, corn starch, potato starch and the like, and one or more selected from these may be used. Most preferably, grits are used. In this case, it is desirable to use bean grits as the bean raw material.

As an example of using a bean raw material and another snack raw material, a method for producing a puffed snack by using bean grits and rice grits will be described below.

First, beans can be passed through a sieve having a mesh size of 5600 μm, preferably 2800 μm, and 40% of the resulting ground product can be obtained.
Weight% or more has an opening of 3350 μm, preferably 2360
Pass through a sieve with a diameter of 600 μm, but have an opening of 600 μm, preferably 2
Grind to a size that does not pass through a 000 μm sieve to obtain a bean grits.

As beans, the fat content is 15% by weight.
Below, preferably below 3% by weight, protein content 15-30
It is preferable to use one having a weight% and a carbohydrate content of 40 to 60% by weight. An example is peas. Broad beans,
There are red beans, green beans, sardines, etc., and one or more of them may be appropriately selected.

When azuki beans, green beans, sasage, etc. are used, a blue odor will remain in the obtained puffed snacks. In order to reduce this blue odor, for example, a soaking process such as dipping in water or boiling treatment may be performed. It should be given in advance. As the condition for the removal treatment, in the case of immersion in water, for example, at room temperature, 2
~ 3 hours, in the case of boiling treatment, for example, 1 at 95-98 ° C
5-40 minutes is suitable.

The beans to be crushed may be either those with a skin portion (skin portion) or those without a skin portion. It is possible to obtain a puffed snack which is rich in fibers and has a dense structure and which has a good texture and a pleasant texture.

Separately from this, almost all of the obtained crushed product of rice is 3350 μm, preferably 2800 μm.
of 40% by weight or more of the whole pulverized product obtained can pass through a sieve having an opening of 2360 μm, but does not pass through a sieve having an opening of 600 μm, preferably 2000 μm. Get the grits.

The combined use of pulverized bean grits and rice grits so as to satisfy the above-mentioned prescribed conditions causes the variation in the flavor of the puffed snacks obtained, that is, the one with too strong bean flavor or the rice having the opposite flavor. It is possible to effectively prevent the occurrence of variations in flavor, such as the occurrence of flavors that are too strong.

The use ratio of the bean grits to the rice grits is not particularly limited, but from the viewpoint of utilizing the flavor of beans and the swelling power of rice, the weight ratio is 20: 80-8.
A use ratio of 0:20, preferably 40:60 to 60:40, and more preferably 46:54 to 54:46 is desirable. In addition, when mixing the bean grits and rice grits,
Seasonings such as salt and sugar, coloring agents, and flavors may be added.

The water content of the raw material basically composed of the bean grits and the rice grits is 9 to 20% by weight, preferably 9 to 15% by weight, more preferably 12 to
It is 13% by weight. When the extruder used is a short screw type uniaxial extruder, the water content is 9 to 16% by weight, preferably 9 to 15% by weight, more preferably 12 to 13% by weight.
Is.

When the water content is less than the above range, there is a possibility that the raw material may be clogged or burnt during the treatment by the extruder. On the contrary, when the water content is more than the above range, the puffed snack peculiar to beans obtained is unique. There is a tendency that the flavor becomes weak and the texture is not satisfactory, or that the swelling becomes poor depending on the processing conditions. Therefore, when the water content of the raw material is not within the above range, it is desirable to adjust the water content by a method such as water addition or drying.

Next, the raw material is subjected to expansion treatment by an extruder. The conditions in this case are a die temperature of 90.
It is desirable that the swelling rate be 3 to 28 times, preferably 5 to 16 times in an extruder under conditions of ˜240 ° C., preferably 90 to 220 ° C. still,
The swelling ratio is basically determined from puffed snacks and bean grits and rice grits obtained by cutting the puffed product immediately after extrusion into a shape substantially similar to beans and rice, for example, in the case of pea, cut into a substantially spherical shape. The volume ratio to the raw material that is made up of the material is obtained.

The temperature condition of the extruder die will be described in more detail. When the raw material has a water content of 9 to 11% by weight, the temperature is 90 to 150 ° C., which is more than 11% by weight and up to 15% by weight. In the case of 100 to 220 ° C, preferably 140 to 220 ° C, more preferably 150 to 220 ° C.
° C, and in the case of more than 15% by weight and up to 20% by weight, 160 to 240 ° C, preferably 180 to 240 ° C.
It is C. If it is less than the above range, the obtained puffed snack will be poor in puffing, and if it is more than the above range, the obtained puffed snack tends to have a lot of char and the flavor will be scorched.

The puffing rate will be described in more detail. When pea grits and rice grits are used as raw materials, the expansion rate is 3 to 26 times, preferably 5 to 14 times, and more preferably 6 to 11 times. When using broad bean grits and rice grits as raw materials, it is 3 to 28 times, preferably 9 to 14 times, and more preferably 11 to 14 times.

If the expansion ratio is less than the above range, the puff snack obtained will be insufficient in expansion and hard, and if it exceeds the above range, the texture of the puff snack obtained will be too light. In addition, the texture tends to make the surface feel a film quality.

The type of extruder that can be used is not particularly limited. For example, a short screw type single-screw extruder and a long screw type 1 can be used.
It is possible to use a shaft-type extruder or a 2-axis type extruder, but it is possible to more effectively prevent charring of the obtained puffed snack, and to obtain a puffed snack having a more crunchy texture. Therefore, it is preferable to use a short screw type single-screw extruder. Such a single-screw extruder has an L / D of 1 to 5 and a screw length of 10 to 2
It is preferably 0 cm, and the compression ratio is preferably 2 to 3.

The pressure condition is 30 to 160 kg / c
m ² can be exemplified. The screw rotation speed and the feed amount within the range of this pressure condition vary depending 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. For example, as an extruder, Tape Inc. When a collet machine made of is adopted, the screw rotation speed is 400-800r
pm, preferably 400-600 rpm, feed amount 4
00-1800g / min, preferably 700-1100g
/ Minute.

Thereafter, 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 an expanded product having a water content of 7% by weight or less, preferably 2% by weight or less. . When the water content of the puffed product exceeds 7% by weight, the texture of the puffed snack becomes difficult to bite. Examples of the drying conditions include conditions of 100 to 190 ° C. for 1 to 20 minutes.

Edible oils and fats are attached to the expanded product thus obtained by a method such as spraying or coating. The oils and fats that can be used are not particularly limited, and rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, corn oil, safflower oil,
Vegetable oils such as palm oil and palm oil and animal oils such as beef tallow, lard, and fish oil can be used, and the above oils and fats are used alone or in a mixed oil, or they are hardened, fractionated, transesterified, etc. It may be a processed fat or oil or a synthetic fat or oil, and a wide range of fats and oils from normal temperature liquid oils to fats and oils having a high melting point can be used, but refined fats and oils are preferable, and palm oil and rice oil are particularly preferable. It is preferable to use a combination of coconut oil, safflower oil, and palm oil. Among them, the combination of palm oil and rice oil is most preferable because the rice flavor of puffed snacks can be further enhanced.
In this case, the weight ratio of palm oil to rice oil is 5:
It is preferably 5 to 9: 1, preferably 6: 4 to 8: 2.

The edible oil / fat may be used in an amount of 30 to 150 parts by weight, preferably 40 to 80 parts by weight, based on 100 parts by weight of the expanded product. The temperature at the time of adhesion can be exemplified by 10 to 220 ° C, but when using the edible oil and fat in which flavor and the like are appropriately melted, 30 to 50 ° C is preferable,
On the other hand, if you want to add fragrance to the swelled product,
A high temperature of 220 ° C will be used.

Next, a method of seasoning and seasoning the puff snack with a seasoning having a chicken flavor will be described. The form of the seasoning having chicken flavor is not particularly limited, and liquid, powdery or paste-like seasoning can be used. And squid, scallop,
You may make a device which gives the flavor of marine products, such as a crab and a sea urchin.

In order to season the puffed snack using the seasoning having the chicken flavor and to impart the flavor to the puffed snack, the seasoning having the chicken flavor may be added to and mixed with the raw material of the puffed product. The seasoning may be attached, or these methods may be used in combination. When added to and mixed with the raw material of the swelling product, any seasoning such as liquid, powdery or paste-like can be used, but when it is attached to the swelling product, liquid or powdery seasoning can be used. It is appropriate to use the fee. In this case, when a water-based seasoning is used as the liquid seasoning, it is preferable to carry out a drying treatment in order to adjust the water content of the expanded product after adhesion.

Further, the seasoning having the above chicken flavor is
It can also be used by adding it to the above-mentioned edible oil and fat. In this case, the temperature of the edible oil / fat when the edible oil / fat is attached to the expanded product is preferably 30 to 50 ° C.

[0030]

Industrial Applicability According to the present invention, it is possible to obtain a puffed snack that retains a flavor peculiar to beans to some extent and further has an extremely unique flavor as a whole due to the chicken flavor.

[0031]

【Example】

[Example 1] Peas and beans, almost all of the obtained pulverized material can pass through a sieve having an opening of 2800 μm,
In addition, 40% by weight or more of the entire pulverized product obtained has a mesh size of 23.
The pea grits having a water content of 14% by weight were obtained by crushing into a size which passed through a 60 μm sieve but did not pass through a 2000 μm sieve. Apart from this, almost all of the obtained pulverized material can pass through a sieve having an opening of 2800 μm, and 40% by weight or more of the entire obtained pulverized material passes through a sieve having an opening of 2360 µm. Open 2000
The rice grits having a water content of 14% by weight were obtained by crushing to a size which does not pass through a sieve of μm.

The pea grits and the rice grits thus obtained were mixed at a weight ratio of 50:50, and then Tape Inc. Collet machine (made by attaching a die with circular holes with a diameter of 3 mm in two places)
The die temperature is 210 ° C and the feed amount is 900g /
After the expansion treatment was performed under the conditions of the screw rotation speed of 600 rpm, the obtained expansion product was cut into a length of about 4 cm. Therefore, the expansion rate of the obtained expansion product was 11.5 times.

Next, the expanded product was dried with hot air under the conditions of 140 ° C. for 3 minutes so that the water content became about 1 weight. Next, 55 parts by weight of edible oil / fat in which palm oil and rice oil were mixed in a weight ratio of 7: 3 was sprayed at 40 ° C. on 100 parts by weight of the expanded product. Then, the swollen product was sprinkled with 1 part by weight of salt and 0.5 part by weight of chicken powder. The puffed snacks thus obtained were free from variations and retained a flavor peculiar to peas to some extent, and further exhibited a very unique flavor with the chicken flavor being fully utilized.

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

Claims (4)

[Claims] 1. A method for producing a puffed snack in which a snack raw material including a bean raw material is subjected to an expansion treatment by an extruder, wherein the puffed snack is seasoned and seasoned with a seasoning having a chicken flavor. Snack manufacturing method. 2. The method for producing a puffed snack according to claim 1, wherein the snack raw material contains another snack raw material in addition to the bean raw material. 3. The other snack raw material is one or more selected from the group consisting of rice grits, rice flour, corn grits, wheat flour, wheat starch, corn starch and potato starch. A method for producing the puffed snack described. 4. The method for producing a puffed snack according to claim 1, wherein the mixing ratio of the bean raw material and the other snack raw material is 20:80 to 80:20 by weight.