JPH11341963A - Production of starchy food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a starchy food modified so as to give a light feeling in being chewed while maintaining a glassy and crunchy feeling in chewing and excellent in the yield in heat dehydration, by the heat-dehydration of a specific dough comprising a starchy raw material as a principal constituent. SOLUTION: This starchy food is produced by the heat dehydration of formed dough in which any starchy raw material is a principal constituent, at least a part of starch is α-starch and fats are included. On this occasion, it is pref. that the melting point of the fats is >=40 deg.C, the content of fats is 0.5-10 wt.% based on the dough weight, the form of fats is powder, flake or grain, and the moisture of the starchy food is <=15%.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a method for producing a starchy food and a dough.

[0002]

2. Description of the Related Art As a method for producing molded potato chips,
Dried potatoes as main ingredients, cooked potatoes, and fats and oils, if necessary, add processed starch, seasonings, and the like, mix, obtain a dough-like dough, roll-mold, and bake. A method for producing molded potato chips is known (JP-A-7-327628). However, in this manufacturing method, the dough is sandwiched between molds and heated and dried to obtain moldability. If not sandwiched between the doughs, the viscosity of the dough is reduced, the shape is broken at the time of firing, and the yield is significantly reduced. .

[0003] On the other hand, there are also starchy foods having a viscous texture such as hard crackers, but in recent years, while light textures have been favored, they have become less preferred in general. The improvement is desired. The present inventor basically makes use of the glassy chewy texture,
While conducting various studies to see if it could be improved, it was found that such a vitreous starchy food was derived from a dried gel of pregelatinized starch, and that the selection of fats and oils could improve the moldability during heat drying. The present inventors have found the present invention and have reached the present invention.

[0004]

SUMMARY OF THE INVENTION An object of the present invention is to produce a starchy food which is improved in a light texture while utilizing a glassy chewy texture and which has an excellent yield when heated and dried. Is to provide the law.

[0005]

SUMMARY OF THE INVENTION The present invention relates to a starch-based process comprising heating and drying a molded dough containing a starchy raw material as a main component, at least a part of the starch being gelatinized, and containing a solid fat or oil. It is a method for producing food, preferably the solid fat has a melting point of 40 ° C. or more, and its content is 0.5 to
10% by weight. The starchy food is dried to 15% by weight or less, and the non-puffed food has a novel light texture utilizing a glassy texture, ie, a crunchy crunchy texture. It is preferable to obtain Another aspect of the present invention is a molded dough containing a starch-based material as a main component, at least a part of starch being gelatinized, and containing solid fats and oils.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION The starchy raw material in the present invention is a raw material containing starch, for example, potatoes such as potato, sweet potato, cassava, lotus root, kwai, etc., corn, wheat, rice, sorghum and the like. Examples include cereals, peas, broad beans, mung beans, adzuki beans, beans such as beans, edible wild plants such as kuzu, katakuri and bracken, palm stems, or starches produced therefrom and processed products thereof. Even if the raw material is not a starchy raw material containing gluten like wheat flour, the use of solid fats and oils can prevent the shape from being broken during heating and drying.

The starchy raw material needs to be at least partially pregelatinized before the molded dough is prepared.
If it is not converted, it is difficult to obtain a crunchy crunchy texture, and for good texture, it is desirable that at least 30% of the starch is pregelatinized. This pregelatinization can be carried out by heating the starchy raw material at a temperature of several tens of degrees Celsius or more in a water-containing state, or a commercially available pregelatinized starch can be used as part or all of the starchy raw material. The dough based on the starchy raw material in the present invention has a starch content in the solid content of usually at least 50% by weight, and preferably at least 65% by weight. Solid matter such as finely cut vegetables can be added and mixed.

The solid fats and oils in the present invention are not particularly limited as long as they are glycerides which are solid and have almost no plasticity when they are added to and mixed with the dough and when they are molded. More preferably, the melting point is 4
A fat or oil at 0 to 80 ° C is good. If the fat or oil is liquid or plastic such as shortening, it is perfectly integrated with the starchy raw material in the process of obtaining the molded dough. After molding,
In the heating and drying step, the solid fats and oils are melted in the initial stage, and the intended effect of improving the texture and the degree of improvement in the shape retention are reduced.

However, solid fats and oils having a melting point exceeding 80 ° C. may exhibit a waxy texture when left in starchy foods. Oils and fats are rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, rice bran oil, corn oil, safflor oil, olive oil, kapok oil, sesame oil, evening primrose oil, palm oil, shea butter, monkey fat, illipe fat, and Borneo Tallow fat, cocoa butter, coconut oil, palm kernel oil, linseed oil,
Vegetable oils and fats such as wheat germ oil and animal fats and oils such as milk fat, beef tallow, lard, fish oil, and whale oil can be used.They can be used alone, mixed oils, or hardened, sorted, transesterified, etc. It does not matter whether the processed oil or fat is used.

The content of solid fat in the dough is preferably 0.5 to 10% by weight based on the weight of the dough. If the content is 0.5% or less, the intended effect is hardly obtained, and if it is 10% by weight or more, voids formed in the tissue of the starchy food increase, and the shape retention of the starchy food tends to decrease. The shape of the solid fat may be any shape such as powder, flake, and granule, but the particle size is preferably 5 to 500 mesh, more preferably 10 to 30 mesh.
0 mesh is good. If the particle size is too small, the workability when adding and mixing the dough with the dough tends to be poor.

If the particle size is too large, the degree of localization of solid fats and oils in the dough becomes too large, and it is difficult to obtain the desired effect. As a method of containing solid fat in dough, a method of mixing when mixing dough ingredients in an all-in-one manner, preparing a dough containing no solid fat in advance, and then adding and mixing solid fat There are ways to do that. In any case, the temperature, stirring conditions, and the like are considered so that the solid fats and oils contained in the dough do not melt before the heating and drying step.

The molding method is not particularly limited. For example, molding by extrusion, or molding by die cutting after rolling,
Examples include molding by molding. A molded product having a thickness of 2 mm or more is preferable for giving a vitreous texture.

The method of heating and drying the formed dough includes, for example, frying, baking in an oven, drying with hot air, drying with microwaves, and drying with superheated steam. It can be performed under conditions. Alternatively, these means may be implemented in combination. The moisture content of the starchy food after drying is 15% by weight or less, preferably 10% by weight or less, more preferably 7% by weight or less. In a state containing more than 15% of water, the texture of the starchy food does not become a glassy texture, and it is difficult to obtain the desired texture in the present invention.

The heating and drying are preferably carried out so as not to cause puffing. Specifically, the puffing ratio (percentage of the volume of the starchy food after drying and heating with respect to the volume of the formed dough)
It is better to make it 500% or less at most. If the swelling ratio is too high, the starch layer in the tissue of the starchy food is very thin and in the form of a film, and it is difficult to obtain the crunchy crunchy texture aimed at by the present invention.

[0015] The starchy food of the present invention is characterized by
In addition to rice crackers such as rice crackers, snacks using potatoes and other starchy materials can be targeted.

[0016]

The following examples illustrate the invention in more detail, but are not intended to limit the invention.

Example 1 Raw sweet potatoes were washed with water, peeled, and sliced to a thickness of 10 mm. Then, the mixture was steamed and steamed at normal pressure for 20 minutes to obtain α. This mash 10 cooled to 30 ° C
35 parts by weight of water, 35 parts by weight of white sugar, 0.03 parts by weight of vanilla flavor, and 3.0 flakes of hardened palm oil having a melting point of 58 ° C. or 45 ° C. and a particle size width of 10 to 200 mesh per 0 parts by weight. A part by weight was added and kneaded to obtain a dough having a starch-based material as a main component. The dough was formed into a cylinder having a diameter of 7 mm and a length of 5 cm by extrusion, and was preliminarily dried for 15 minutes in a wind at 105 ° C. using an oven. Then, it was heated and dried in a soybean squeezed oil at 120 ° C. under reduced pressure of 15 mm under a pressure of 20 mmHg for heating and drying to obtain a starchy food.

Comparative Example 1 Melting point of Example 1 was 58 ° C.
The same operation as in the following examples was performed without adding flaked hardened palm oil having a particle size width of 10 to 200 mesh to obtain a starchy food.

Comparative Example 2 Melting point of Example 1 was 58 ° C.
In place of flaked hardened palm oil having a particle size width of 10 to 200 mesh, 3 parts by weight of a liquid oil having a melting point of 10 ° C. was added, and the same operation as in the following examples was carried out to obtain a starchy food.

Comparative Example 3 Melting point of Example 1 was 58 ° C.
And 3 parts by weight of a plastic shortening composed of fats and oils having a melting point of 63 ° C., a melting point of 50 ° C. and a melting point of 22 ° C. and a melting point of 41 ° C. are added in place of the flaked hardened palm oil having a particle size width of 10 to 200 mesh, and The same operation as in the example was performed to obtain a starchy food.

Table 1 shows the results of comparison of the product yield (rate of unbroken shape) of the starchy foods obtained by the trial production of Example 1 and Comparative Examples 1, 2, and 3 during heating and drying.
Shown in The expansion rate during heating and drying was about 90% for this product.
%, The product of Comparative Example 1 was about 85%, and the products of Comparative Examples 2 and 3 were about 87%.

[0022]

[Table 1] Example 1 Comparative Example 1 Comparative Example 2 Comparative Example 3 --------------------------------------------------------------------------- Added fats and oils Flaky fats and oils None Liquid fats and oils Shortening Addition amount 3 parts by weight -3 parts by weight 3 parts by weight Melting point 58 ° C -10 ° C 41 ° C Yield 100% 100% 65% 70% ---------- −−−−−−−−−−−−−−−−−−−−−−−−−−−

From the results shown in Table 1, it is apparent that when a liquid fat or oil or shortening is kneaded into a dough containing a starch-based material as a main component, the yield during heating and drying is reduced.

Example 2 Instead of the flaked hydrogenated palm oil in Example 1, a soybean hardened oil and a glycerin fatty acid ester were used.
3 mesh parts of 0 mesh flake oil was added and the same operation as in Example 1 was performed to obtain a starchy food.

The breaking strength of the starchy foods obtained in Examples 1 and 2 and Comparative Example 1 was measured by a texturometer. A panel test was also performed. After the panelists evaluated the characteristics of the samples, the test was performed using the profile method in which all members discussed and concluded, and ranking was also performed. The panel was performed by five people (Table 2).

[0026]

[Table 2] Example 1 Same as on the left Example 2 Comparative Example 1----------------------Added oils and fats Flaky oils and fats Same as left Same as left None Added 3 weight parts Same as left-Melting point 58 ° C 45 ° C 75 ° C-Breaking strength 1520 1610 1450 2060 (g / cm2) Panel evaluation 1st 2nd 3rd 4th (rank) ------ −−−−−−−−−−−−−−−−−−−−−−−−−−−

The profile by the panelist is described in Example 1.
The product of Example 2 and the product of Example 2 had a crunchy crunchy texture, and the rough texture of Comparative Example 1 was improved. The product of Example 2 had a waxy feeling as compared with the product of Example 1. The product using the flaky fat at 58 ° C. in Example 1 had a lighter texture than the product using the flaky fat at 45 ° C., which was preferable.

Example 3 70 parts by weight of hot water, 0.4 part by weight of sodium chloride and 0.2 part by weight of sodium glutamate were added to 30 parts by weight of dried mashed potatoes and kneaded to obtain a dough. For dough dough cooled to 40 ° C., melting point 58
Add 0.1 part, 0.5 part or 10 parts by weight of hardened palm oil in the form of flakes having a particle size width of 10 to 200 mesh at 0 ° C, knead the mixture, and extrude it into a rod having a diameter of 7 mm and a length of 5 cm. Thereafter, a starchy food was obtained in the same manner as in Example 1. Comparison was performed in the same manner as in the panel test described above. Table 3 shows the results.

[0029]

Table 3 Amount of fat and oil added Evaluation by panel test (parts by weight)--------------------------------0.1 Hard glassy texture. 5 Crunchy, but light crunchy texture. The texture is lighter than that of 75 parts by weight, but the shape is slightly broken. 15 The texture is very light and almost broken. −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−

[0030]

As described above, a starch-based material is used as a main component,
By heating and drying the molded dough containing at least a portion of the starch into α and containing solid fats and oils, the texture has been improved to a light texture while utilizing the chewy texture of the glass. A starchy food with excellent yield was obtained.

Claims (6)

[Claims] 1. A method for producing a starchy food, comprising heating and drying a molded dough containing a starchy raw material as a main component, at least a part of the starch being converted to α (alpha), and containing a solid fat or oil. . 2. The method according to claim 1, wherein the melting point of the solid fat is 40 ° C. or higher. 3. The solid dough content in the dough is 0.5 to
2. The method according to claim 1, wherein the amount is 10% by weight. 4. The method according to claim 1, wherein the solid fat is in the form of powder, flakes or granules. 5. The process according to claim 1, wherein the water content of the starchy food is 15% by weight or less. 6. A molded dough comprising a starch-based material as a main component, at least a part of starch being pregelatinized, and containing solid fats and oils.