JPS58107149A - Expanded snack - Google Patents

Abstract

PURPOSE:To prepare delicious and crispy expanded snack, by spraying oil to corn puff prepared by conventional method, immersing the puff in syrup and draining and drying the puff. CONSTITUTION:Ordinary corn puff is prepared by continuous process comprising hydration of raw material composed mainly of starchy material, compression, heating, extrusion and expansion of the material with an extruder, and cutting and drying of the extruded product. The corn puff is sprayed with an oil, immersed in syrup, and drained and dried to obtain crispy expanded snack. A delicious and crispy expanded snack which cannot be attained by the conventional expanded snack, is prepared by the immersion in syrup in place of spraying of syrup.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a puffed snack, and more particularly to a puffed snack obtained by a conventional method. This invention relates to a puffed snack made by spraying corn puffs with oil and then soaking them in syrup and drying them.

Puffed snacks have reached a large demand in the snack food field, and corn puffs made from corn as a main ingredient are particularly important in terms of taste.

Corn puffs are generally made by adding a small amount of water to a starchy raw material, especially corn grits, to make it homogeneous, and then heating it by continuously pressurizing it with an extruder (for example, 30 to 40
It is manufactured by extruding the raw material (at about 140° C. under Kp/CrA) through a nozzle, expanding it, and cutting it into appropriate shapes. The resulting corn puffs are seasoned to form a puffed snack product.

Conventionally, corn puffs are seasoned by spraying them with seasoned vegetable oil, by spraying them with navy blue or vegetable oil and then spraying them with a seasoning liquid, or by soaking them in violet mushroom vegetable oil and then sprinkling them with seasoning. Puffed snacks are obtained by methods such as

However, when eaten, the puffed snack obtained by the conventional seasoning method has the disadvantage that it feels soft, and when it sticks to the teeth, the seasoning feels powdery.

The present inventors have developed a method of producing crispy products from corn puffs.
pyJ (i.e., force) is expressed as ``babibori'', and is chewed comfortably in the mouth.

As a result of intensive trial production research in order to obtain a puffed snack with good properties, I discovered that when oil-sprayed corn puffs were soaked in syrup, drained, and dried, surprisingly crispy puffed snacks could be obtained. Completed the invention.

Generally, when puffs are dipped in syrup for flavor,
Puffs with a shape-shaped structure absorb all of the moisture and shrink, making them look limp even after drying. □At best, you can only lightly spray the seasoning liquid on the puff, and do not dip the puff in the seasoning liquid. It was common sense that this should be avoided.

However, it has been discovered that by adjusting the Brix degree and temperature of the syrup and soaking oil-sprayed corn puffs in the syrup for a certain period of time and drying them, crispy corn puffs can be obtained.

Therefore, the object of this invention is to provide a crispy puffed snack that has never been available before by soaking and seasoning corn puffs in syrup.

As the conditions for producing the crispy puffed snack according to the present invention, oil-sprayed corn puffs obtained by a conventionally known method can be used. In order to obtain stronger, softer, and crisper properties, it is preferable to hit the puff into a hard texture and to increase the amount of oil spray.

The syrup used once again has a Brix degree of 30 to 80. If the Brix degree is higher than 80, it contains a lot of water and the puff becomes damp, making it impossible to obtain a crispy puff. When the Brix degree is 80 or more, syrup is difficult to penetrate and workability is poor.

The temperature of the syrup is preferably 30 to 80°C, and the syrup will not penetrate below 30°C. If the temperature is 80°C or higher, it will penetrate too much.

In either case, crispy puffs cannot be obtained.

Desired seasonings, flavoring agents, coloring agents, etc. can be added to the syrup.

The immersion time is 1 to 20 seconds and is correlated with the Brix degree and temperature of the syrup, and the immersion time is appropriately selected according to these conditions.

□ Drain the water after soaking in a centrifuge for several seconds, preferably about 5 seconds.

After draining, drying is performed by heating at 60 to 150°C.

If the temperature is 60° C. or lower, it will take a long time to dry, and if the temperature is 150° C. or higher, it will burn, so hot air drying in the above temperature range is preferable.

Next, the puffed snack according to the present invention will be specifically explained using examples.

Example 1 After thoroughly kneading 950 mm of corn grits and 50 Pi of water and impregnating the mixture with water, extrusion was performed using an extruder at a pressure of 351 mm to obtain corn puffs.

The temperature reached 140°C. The corn puffs were dried until they had a moisture content of about 2 g, and then sprayed with vegetable oil to prepare corn puffs, which are the raw materials for carrying out this invention.Syrup mixture: Soy sauce: 20 parts Sugar: 60% Seasoning: 0.1 Coloring: 1 Vegetable oil 0.2 Emulsifier 0.1 Water Appropriate amount Boil the above syrup to a Brix degree of 65, and fl? : The soaked corn puffs were immersed in the liquid maintained at 50 to 70°C for 5 to 7 seconds and then pulled out, and the excess syrup was drained for 5 seconds using a centrifuge. The drained corn puffs were spread on a shelf and dried with hot air at 80°C.

Comparative Example 1 The same syrup as in Example 1 was sprayed onto the corn puffs used as the raw material in Example 1 at 50° C. and then dried.

Panel 1 shows the puffed snacks obtained in Example 1 and Comparative Example 1.
Table 1 shows the evaluation by 0 people who tasted the product.

Table 1 Sensory test results of the puffed snacks of Example 1 and Comparative Example 1 According to the present invention, by soaking the syrup instead of spraying it, the strength of the puffed snacks obtained with the conventional puffed snacks1
I admire the delicious and crispy carving snacks.

Although the preferred embodiments of the present invention have been described above, it goes without saying that various changes can be made without departing from the spirit of the present invention.

Claims (3)

[Claims] (1) Regular corn puffs are obtained through a continuous process of hydrating raw materials, mainly starchy raw materials, pressurizing, heating, extruding, and expanding the raw materials using an extruder, then cutting and drying. Then, the corn puffs were sprayed with oil and dipped in syrup, then drained and dried to produce a crispy puffed snack. (2) Corn puffs soaked in syrup have a Brix degree of 3
The puffed snack according to claim 1, which is immersed in syrup of 0 to 80C at 30 to 80C for 1 to 20 seconds. (3) The puffed snack according to claim 1, wherein the corn puffs are drained and dried after soaking in the syrup by separating them for several seconds using a centrifuge and then heating and drying them at 60 to 150°C.