JPH10150941A - Snack cookie - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a snack cookie provided with a savory flavor intrinsic to popcorn and a crispy texture for preventing the outer skin from being stuck between teeth or left in the mouth. SOLUTION: A raw material containing more than 35wt.% of the corn pulverized object of a pop kind in terms of the dry matter is used, heated, gelatinized, expanded and turned to this snack cookie. As an expansion method, a method for molding and drying dough gelatinized by primary heating, then performing secondary heating by the method of oil frying, hot blast heating, microwave heating and roasting, etc., and expanding it and the method for supplying the raw material to an extruder, pressurizing, heating and gelatinizing it inside the extruder, then extruding it from a die at a high pressure and expanding it, etc., are adopted. For the corn pulverized object of the pop kind, whole grains can be pulverized or the grains can be crushed after removing the outer skin and/or germs.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a snack made from pop corn.

[0002]

2. Description of the Related Art Snack confectionery is a light snack obtained by adding an auxiliary material, a seasoning, water, etc. to a starchy material such as potato flour, mashed potato, corn flour, corn grits, corn meal and the like, heating and gelatinizing, and expanding or solidifying. Since it is a confectionery with a texture and has a light, non-sweet flavor, it can be used not only as a snack for children but also as a snack for alcoholic drinks for adults, etc., making it easy to eat easily and widely available to the general public. have.

[0003] Snacks can be roughly classified into corn, potato, wheat and rice based on raw materials. Also,
Snacks can be classified by shape into those that do not expand such as potato chips and corn chips, and those that have expanded as corn puffs and popcorn. The puffed snacks have a particularly light and crispy texture due to the porous structure.

[0004] Corn, which is the main raw material of corn snacks, includes varieties such as dent, flint, sweet, pop, and high lysine-containing varieties, each having a different flavor, characteristic, and the like. Since pop corn is covered with a thick and hard outer skin, when heated, water vapor is trapped inside and the internal pressure increases, and when the pressure reaches a certain level, the outer hull pops and expands greatly, forming popcorn. Pop corn has a unique savory flavor that no other corn has, and almost all of it is used as an ingredient in popcorn.

On the other hand, expanded corn snacks other than popcorn such as corn puffs are mainly made of relatively inexpensive dent-type corn. That is, it is manufactured by adding other raw materials and water to dent-type corn flour, corn grits, corn meal, and the like, and heating and gelatinizing to expand.

[0006] As a method for expanding the snack confectionery,
Water is added to the raw materials, and the mixture is heated and gelatinized to prepare a dough, the dough is formed into a predetermined shape, dried to form pellets, and the pellets are oil fried, hot air heated, microwave heated,
A method of expanding by heating by roasting or the like (hereinafter referred to as a “forming and heating method”); a method of adding water to a raw material and supplying the raw material to an extruder; (Hereinafter referred to as "high-pressure extrusion method").

[0007]

Although popcorn is favored for its unique savory flavor, it has a problem in that a thick and hard rind sticks to the teeth and remains in the mouth. In addition, they lacked the crispy crispy properties of puffed snacks, and were not very popular because of their chewy texture.

On the other hand, expanded corn snacks such as corn puffs made from dent corn or the like have the crispy and crispy texture unique to snacks, but do not have the savory flavor of popcorn. There was a problem.

Accordingly, an object of the present invention is to provide a snack confection having a savory flavor peculiar to popcorn, having a crispy texture, and without an outer skin caught in teeth or left in the mouth. .

[0010]

Means for Solving the Problems In order to achieve the above object, a first aspect of the present invention is to gelatinize by adding water to a raw material containing at least 35% by weight, in terms of dry matter, of a crushed pop corn, It is intended to provide a snack confection characterized by being obtained by puffing.

According to a second aspect of the present invention, in the first aspect, water is added to the raw material containing the crushed pop corn and primary heating is performed to produce a gelatinized dough, and the dough is formed into a predetermined shape. The present invention provides a snack obtained by molding, drying and then secondary-heating and expanding.

According to a third aspect of the present invention, in the second aspect, the means for secondary heating includes an oil fry, hot air heating,
The present invention provides a snack confectionery which is one or more means selected from microwave heating and roasting.

According to a fourth aspect of the present invention, in the first aspect, the raw material containing the crushed pop corn is supplied to an extruder, and the raw material is gelatinized by heating under pressure in the barrel of the extruder. Another object of the present invention is to provide a snack obtained by puffing from a die in a high pressure state to atmospheric pressure.

According to a fifth aspect of the present invention, there is provided the snack confectionery obtained from the raw material containing the whole crushed pop corn in the first to fourth aspects.

A sixth aspect of the present invention is to provide a snack confectionery obtained from a raw material containing a crushed material obtained by removing hulls and / or germs from the pop corn according to the first to fourth aspects of the present invention.

According to the first aspect of the present invention, the crushed pop corn is used as a raw material, so that the thick and hard hull is pulverized or granulated. The problem of getting stuck in the teeth and remaining in the mouth is eliminated. In addition, it is possible to provide a new snack confectionery having a crispy texture that cannot be obtained with conventional popcorn and having a fragrant flavor peculiar to popcorn that cannot be obtained with conventional corn puff products.

According to the second aspect of the present invention, the dough that has been gelatinized by primary heating is formed into a desired shape, and then is expanded by secondary heating. It is possible to obtain a puffed snack having a perfect shape.

According to the third aspect of the present invention, various products having different flavors and degrees of expansion by heating can be obtained by appropriately selecting the secondary heating means.

According to the fourth aspect of the present invention, since the extruder is extruded at a high pressure from the extruder and instantaneously expanded,
The manufacturing process is simple and productivity is improved. In addition, since it is not necessary to finely grind the raw material corn, and in some cases whole grains may be used, the raw material can be easily prepared.

According to the fifth aspect of the present invention, the whole grain of pop corn, that is, the hull and germ that are ground together are used, so that the dietary fiber content is increased, and the dietary fiber physiological A snack that can be expected to be active.

According to the sixth aspect of the present invention, since a crushed product obtained by removing the hull and / or the germ from the pop corn is used, there is no roughness due to the hull or the like, and the snack is soft and smooth with a soft tongue.

[0022]

BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, crushing of pop corn can be performed using a general crusher. The particle size is preferably 40 mesh or less when the molding and heating method as in the second invention is employed, and is 30 or less when the high-pressure extrusion method as in the fourth invention is employed. Preferably, the mesh size is up to 50 mesh. The form of the pulverized material may be any of conventional corn grits, corn meal, and corn flour.

The crushed pop corn may be crushed whole grain as it is, or may be crushed by a method such as dry milling to remove the outer skin and / or germ. . When using whole-grain pulverized material,
A product having a high dietary fiber content can be obtained, and a bioactive effect of dietary fiber can be expected. When a crushed product from which the outer skin and / or germ is removed is used, a snack confection having a softer tongue feel can be obtained as compared to a product using a whole-grain crushed product.

In the snack of the present invention, a crushed pop corn is used as a raw material, and its compounding amount is 35% by weight or more in terms of dry matter. If the amount is less than 35% by weight in terms of dry matter, the flavor peculiar to popcorn cannot be sufficiently imparted.

In the snack of the present invention, as a raw material other than the pulverized pop corn, those conventionally used in expanded corn snacks can be used freely. For example, flour, rice flour, soybean Powder, dried potatoes, corn starch, tapioca starch and other auxiliary ingredients, sugar, salt, meat extract, seafood extract and other seasonings, vitamins, calcium, iron, DHA and other supplemental nutrients, flavors,
Dyes and the like can be added.

The snack of the present invention can be produced by a molding and heating method as in the second invention, a high-pressure extrusion method as in the fourth invention, and the like.

The molding and heating method will be described in more detail. If necessary, other raw materials are added to the pulverized pop corn, and an appropriate amount of water is added. The raw material mixture is mixed by heating and gelatinizing while blowing steam using, for example, a kneading machine, and the obtained dough is formed into a sheet shape by a rolling roller and die-cut into a predetermined shape to obtain a molded product. Alternatively, the raw material mixture is put into an extruder, heated and pressurized in a barrel to gelatinize, and extruded at a relatively low pressure to form. The moisture content of the dough thus formed is preferably 26-55% by weight, more preferably 30-42% by weight.
The amount of water added is adjusted so as to be% by weight.

Next, the formed dough is dried according to a conventional method to obtain pellets having a water content of preferably 7 to 20% by weight, more preferably 8 to 14% by weight.

After that, the obtained pellets are heated and expanded by a method such as oil fry, hot air heating, microwave heating, roasting, etc., and if necessary, oiled and seasoned to obtain the snack of the present invention. Obtainable. The oil fry is preferably performed at about 180 ° C., and the hot air heating and roasting are preferably performed at about 230 ° C. Further, the roasting can be performed, for example, by a method of heating on a high-temperature salt or sand, so-called salt roasting or the like. Further, seasoning may be carried out by adding an appropriate seasoning, spice, or the like according to the intended product, and for example, an appropriate amount of salt, sodium glutamate, curry powder, powdered cheese, milk, or the like may be provided.

Next, the high-pressure extrusion method will be described in more detail. If necessary, other raw materials are added to the crushed pop corn, and an appropriate amount of water is added thereto. Adjust so as to be% by weight. This raw material mixture is supplied to a single-screw or twin-screw extruder,
Heating and pressurizing in the barrel to gelatinize, further pressurizing up to the die, the pressure when extruding from the die is preferably 20 kg
/ cm ² or more, more preferably 40 kg / cm ² or more, and extruded under atmospheric pressure to instantaneously expand and solidify. The above pressure is 20kg
If it is less than / cm ² , it is not preferable because it does not sufficiently expand even when extruded under atmospheric pressure.

Then, for example, by a method such as hot air drying,
Preferably, the snack of the present invention can be obtained by drying to a water content of 0.5 to 6% by weight and, if necessary, adding oil and seasoning.

The snack confectionery thus produced is immediately packaged with a product so that the puffed shape is not damaged, that the crispy is not lost by absorbing moisture, and that the oil and the like are not oxidized. I do.

The snack confection of the present invention thus obtained has a fragrant flavor peculiar to popcorn,
It has a crispy crispy texture that cannot be obtained with conventional popcorn, and there is no problem that the outer skin gets caught in the teeth or remains in the mouth. Therefore, a new snack confection having a good texture and flavor can be provided.

[0034]

【Example】

Production Examples Various corn raw materials were prepared by the following methods. (1) All grains of pop corn were pulverized and adjusted to a particle size of 40 mesh pass to obtain a crushed pop corn (a round of pop corn). This crushed product is referred to as “pop type A”.

(2) After crushing pop corn by dry milling to remove germ and rind,
The powder was adjusted to a mesh particle size to obtain a pulverized product of pop-type corn (a pulverized product of degermination and dehulling of pop-type corn). This crushed material is referred to as “pop type B”.

(3) The whole pop corn was used as a raw material. This is referred to as “pop type C”.

(4) The whole dent type corn was pulverized to a particle size of 40 mesh pass to obtain a dent type corn pulverized product (dent type corn rounder). This pulverized product is referred to as “dent type A”.

(5) The dent type corn is crushed by dry milling to remove the germ and the rind,
The powder was adjusted to a mesh particle size to obtain a pulverized dent type corn (pulverized germ of the dent type corn). This pulverized material is referred to as “dent type B”.

Example 1 Pop type A obtained in Production Example (pop type corn rounding)
80 parts by weight, potato starch 20 parts by weight, sugar 1 part by weight,
0.8 part by weight of beef extract and 0.5 part by weight of sodium chloride are blended, and water is added so that the water content becomes 30% by weight. Then, the mixture is mixed for 10 minutes while blowing steam with a steamer, and the product temperature is set to 100 ° C. To give a dough with a moisture content of 34% by weight.

Next, the obtained dough is rolled into a sheet having a thickness of 1.5 mm with a rolling roll, die-cut into a disk having a diameter of 2 cm, and dried to obtain disk-shaped pellets having a water content of 13%. Obtained. Subsequently, the disc-shaped pellets were oil fried at 180 ° C. for 35 seconds, and seasoned with sodium glutamate and salt to obtain snacks.

Example 2 In Example 1, the pop type A was replaced with the pop type B (degerminated and dehulled hull of pop corn) obtained in the production example. I got a snack.

Example 3 Pop type A obtained in Production Example (pop type corn rounding)
80 parts by weight and 20 parts by weight of dent type corn grits having a particle size of 30 to 48 mesh are blended, and water is added to a water content of 16%, and the raw material is added to a single-screw extruder (collet machine) in an amount of 1 kg. / Shear at the rate of
After increasing the pressure to 37 kg / cm ^{2, the} product was discharged from a narrow nozzle under atmospheric pressure to obtain a puffed product.

Next, the obtained puffed product was treated with a water content of 2
%, Dried with hot air at 130 ° C., oiled, and seasoned with salt and sodium glutamate to obtain a snack.

Example 4 In Example 3, the pop seed A was replaced with the pop seed B (degerminated and dehulled crushed corn of the pop seed) obtained in the production example. I got a snack.

Comparative Example 1 A snack confectionery was obtained in the same manner as in Example 1 except that the pop type A was replaced with the dent type A (dent type cone corn) obtained in the production example.

Comparative Example 2 In Example 2, the pop type B was replaced with the dent type B (the degerminated dehulled hull of the dent type corn) obtained in the production example. I got a snack.

Comparative Example 3 Snack confectionery was obtained in the same manner as in Example 3 except that the pop type A was changed to the dent type A (a dent type corn rounding).

Comparative Example 4 A snack confectionery was obtained in the same manner as in Example 4 except that the pop type B was replaced with the dent type B (a crushed germ-dehulled hull of a dent type corn).

Comparative Example 5 Pop type C (whole corn of pop type) in Production Example
Was heated and roasted by a conventional method to obtain popcorn.

Test Example The snack obtained in Examples 1-4, the snack obtained in Comparative Examples 1-4, and the popcorn obtained in Comparative Example 5
Each panel was tasted by a human panel, and the sensory evaluation was performed. The sensory evaluation was performed according to the criteria shown in Table 1 regarding whether the outer skin stuck to the teeth or remained in the mouth, the texture, the texture, or the flavor characteristic of popcorn. Table 2 shows the results.

[0051]

[Table 1]

[0052]

[Table 2]

In Table 2, pop type A is a pop corn rounder, pop type B is a decorned germ of the pop corn, and dent type A is a dent corn rounder and dent. Species B means crushed germ and hull of dent type corn, and Pop type C means whole corn of pop type.
In addition, as described in Example 1, molding and heating were performed by forming a raw material sheet into a sheet, punching out the mold, and then oil-frying to expand the material. The method in which the raw material is supplied to an extruder and extruded at a high pressure to expand the material, and roasting is performed, as described in Comparative Example 5, by roasting and expanding all the pop corn grains in a conventional manner. means.

From the results shown in Table 1, it can be seen that the snacks prepared from the rounded or degerminated dehulled hulls of the pop corns of Examples 1 to 4 were obtained by the molding and heating method.
Or, even when using the high-pressure extrusion method, the outer skin does not touch the teeth or remain in the mouth, and it has a good texture and texture, and has a fragrant flavor unique to popcorn I understand.

On the other hand, the snacks of Comparative Examples 1 to 4, which were made from the corn seeds of the dent type or the pulverized product of the degermination and dehulling of the hulls, had their hulls in contact with the teeth or remained in the mouth. It is clear that the texture and texture are good, but the flavor is poor. In addition, the popcorn of Comparative Example 5, which was produced by a conventional method using whole pop corn, had a flavor peculiar to popcorn, but the outer skin touched the teeth or remained in the mouth. It was also found that the texture and texture were not so good.

[0056]

As described above, the snack of the present invention is obtained by heating and gelatinizing the raw material containing the crushed pop corn and expanding it. The thick, hard skin does not stick to the teeth and does not remain in the mouth, has a crispy texture that could not be obtained with conventional popcorn, and a unique popcorn unique to conventional corn puff products A product with a savory flavor can be provided.

Claims (6)

[Claims] 1. The crushed pop corn is converted to dry matter
A snack confection characterized by being obtained by adding water to a raw material containing at least 35% by weight, gelatinizing by heating, and expanding. 2. Water is added to the raw material containing the crushed pop corn, and the mixture is subjected to primary heating to form a gelatinized dough. The dough is formed into a predetermined shape, dried, and then subjected to secondary heating. 2. The snack according to claim 1, which is obtained by puffing. 3. The means for secondary heating includes an oil fry,
The snack according to claim 2, which is one or more means selected from hot air heating, microwave heating, and roasting. 4. A raw material containing crushed pop corn is supplied to an extruder, the raw material is pressurized and heated in a barrel of the extruder, gelatinized, and extruded from a die under a high pressure to atmospheric pressure. The snack according to claim 1, which is obtained by puffing. 5. The snack according to claim 1, wherein the snack is obtained from a raw material containing a whole crushed pop corn. 6. The snack according to any one of claims 1 to 4, wherein the snack is obtained from a raw material containing a crushed material obtained by removing hulls and / or germs from the pop corn.