JPS5831950A - Production of raised food for snack - Google Patents

Abstract

PURPOSE:The starting ingredients of high water content is swelled with superheated steam to produce raised food for snack with light and soft texture through a simple process. CONSTITUTION:The starting ingredients mainly composed of starch such as wheat, rice, potato or sweet potato flour and other additives such as salt, flavors, proteins or thickener are treated with water to increase its water content to 40-70wt% and molded into a desired shape. Then, when needed, the starch is converted into the alpha-form and the formed products are treated with superheated steam at a steam temperature of 120-300 deg.C for 0.3-30min to give the raised food for snack.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a puffed light food product having an extremely soft and light texture that can be obtained efficiently and by a simple and unique means. When adding water to food materials mainly consisting of grain flour such as rice flour, potato flour, or starch, the water addition and mixing treatment is carried out so that the water content is 40 to 70% by weight before the subsequent 5M hot steam treatment. After that, it is molded into a predetermined shape, and if necessary, it is subjected to gelatinization treatment before or after the molding treatment, and then the molded food material is subjected to superheated steam treatment. It's a method.

Conventionally, 2tn manufacturing methods have been known for producing puffed light six products using grain flour, potato flour, or starch as the main raw materials, but these manufacturing methods differ in the final step, the leaving power formula, as follows. It is usually classified into three types.

Namely, 1) The raw material, which is mixed with water, subjected to gelatinization treatment and molded into an appropriate shape, is pre-dried and then expanded by high-temperature heat treatment such as deep-frying and hot air treatment. 2) Use an extruder such as a puff machine or a closed-type puffing machine to make a puffed food by utilizing the pressure difference from high pressure to low pressure. These are the three methods above.

By the way, when method 1) is used, the presence of water of about 30% or more is required in order to achieve sufficient gelatinization of the raw material during the gelatinization process. In order to sufficiently expand the product through high-temperature heat treatment such as post-deep-frying and produce a product with a good texture, it is necessary that the moisture content during high-temperature heat treatment be approximately 5 to 20%. , when it exceeds 20 inches (d) the desired swelling phenomenon does not occur.

Therefore, as shown in method 1) above, it is essential to carry out a preliminary drying treatment before the high temperature heat treatment and to adjust the moisture content to the above-mentioned moisture range.

However, when performing the same pre-drying ωI, :Fllj, it is necessary to suppress the quality deterioration of the raw material due to heating7.
In order to achieve uniform drying, it is necessary to heat at a relatively low temperature of 14'', which usually takes a long time, which is the cause of a decrease in the production efficiency of puffed foods.

On the other hand, when using method 2), when using a puff machine, it is necessary to mix granules such as grains of various grains into the raw material, and when using a closed-type puffing machine, In order to obtain a product with a good degree of swelling, the above 1)
Pre-drying is necessary depending on the method and process, and it is difficult to produce products with uniform shape and size.

The above is the current state of puffed food production, but the inventors of the present invention are not satisfied with such conventional methods, and have focused on omitting the pre-drying step, which causes a decrease in production efficiency, and have developed a method to increase the degree of puffing using a simpler method. The purpose of the present invention was successfully achieved by carefully setting the goal of obtaining a puffed light food with a texture that is high and light to the touch, and by employing superheated steam treatment as the puffing method. .

Furthermore, when the present inventors use grain flour such as wheat flour or rice flour as the main ingredient and 74 food materials, it is better to avoid gelatinization treatment after mixing with water to obtain a puffed product with better puffing level, texture, and appearance. Furthermore, even when using starch-based food materials such as waxy corn starch, we have obtained the knowledge that omitting the pregelatinization process not only improves the texture and appearance of the product, but also simplifies the production process. As a result, the present invention was completed.

The method of the present invention will be explained in detail below. The present invention-C″r
JrJNio powder, grain flour such as rice flour, potato flour or starch]r
: Adding water and mixing the food material.

In addition to the above-mentioned flours, corn flour or bean flour such as soybean flour can be used as the flour used here.
Furthermore, potato flour such as potato flour may also be used. Regarding starch, it is possible to use all the starches that can be used in regular foods such as corn starch, potato starch, and wheat starch.Although pregelatinization may or may not be performed, the use of pregelatinized starch is necessary during the molding process. It is effective in imparting appropriate binding properties to food materials and improving their moldability.

Things that can be mixed into the food material of the invention include common additives that contribute to improving the quality of products, such as seasonings such as salt and MSO, various protein substances, and emulsifiers. In addition, gums such as xanthan gum, guar gum, and locust bean gum, as well as fillers such as agar and viscous gelatin, contribute to improving the moldability of food ingredients. The use of enhancers may be particularly effective when no pregelatinization or pregelatinization is performed.

Regarding water addition in the water addition and mixing process of the present invention, it is necessary to add water so that the moisture content of the food material before superheated steam treatment, that is, when subjected to superheated steam treatment, is 4θ to 70%. It is. However, when carrying out step 11 (gelatinization treatment), water is added at a level slightly higher than the range specified in section 2, taking into account the amount of water evaporated during the same treatment.On the other hand, when gelatinization treatment is not carried out, at the end of the water addition and mixing treatment. Water may be added to the above range.

The moisture content of the food material when subjected to superheated steam treatment is 40
When the temperature is less than 1, the degree of swelling is low and the food material has a hard texture, and in terms of moldability, the food material has weak binding properties, and is therefore unsuitable for sheet molding.

On the other hand, when the water content of the food material exceeds 70%, it takes a long time to dry the food material using superheated steam, and there is a concern that the food material may become scorched, and the degree of swelling is low and uneven. Furthermore, the food material becomes muddy due to excessive water content, making it difficult to mold.

[7] When the moisture content of the food material before superheated steam treatment is set to 40 to 70 as specified by the method of the present invention, an undesirable phenomenon as described above may occur. No matter what kind of food material is used, the moldability after adding water and mixing is good, there is no dust, the degree of swelling of the product is high, and the porosity is uniform.
It is possible to exhibit a C+7 configuration/Komono 11#7).

(-jj l, grain flour or 1r-1 as a food material, and when hand flour accounts for the majority of the amount, the moisture content 1 as specified in the present invention)
Even in the range of d, the highest possible moisture content - [11 region, It
Physically +, 60-70% moldability or swelling
,) It can be said that it is a preferable range in that r9' becomes higher.5 On the other hand, when starch accounts for the majority of the food material, it is possible to fall within the clauses and boxes of the water content 'fIi' specified in the Japanese invention. The desired low moisture content range, specifically 4 (1 to 45%), is preferable as in the case of the above-mentioned grain flour and hand flour.

Although there are no particular restrictions on the temperature of the added water, the use of hot water is effective in swelling the food material, imparting appropriate binding properties, and improving moldability. be. As for how to use hot water, for example, the method described in J11i can be used, such as pouring hot water into half of the food material, mixing it, and then adding the remaining half amount and mixing again. .

Next, in the method of the present invention, the pressure difference is used as mentioned above, but in the conventional method, the food material that has been turned into dough by adding water and mixing is not necessarily subjected to the pregelatinization treatment, which was an indispensable step. Molding is performed using an appropriate method.

As with conventional methods, deep-frying treatment and high-temperature hot-air treatment
In order to expand the texture of the food material, the targeted food material tissue must have a certain level of viscoelasticity, and therefore it was necessary to impart viscoelasticity to the food material tissue through pre-gelatinization treatment. When the puffing treatment is carried out using superheated steam, the degree of puffing will be higher and the food will last longer if the food material structure does not have viscoelasticity. Furthermore, it was found that the product had a good appearance with no cracks or the like, had excellent shape retention after molding, and did not have any cracks. In addition, in the conventional method, α
However, according to the method of the present invention, it is possible to obtain a product with satisfactory flavor even without the gelatinization step.

However, if a large amount of starch such as corn starch is used as a raw material,
When used for i1' (approximately half or more of the food material), it is better to perform gelatinization treatment by steaming or microwave treatment, especially when the product expands to a good degree. It's good 11. In addition, when using grains such as corn grits as a food material, it is desirable to perform gelatinization treatment in order to allow moisture to penetrate inside the grains and increase the A content of the grains themselves to a level suitable for the subsequent puffing process. Also, it is possible to perform the gelatinization treatment before or after the molding treatment.

Omitting the pregelatinization process not only contributes to the simplification of the manufacturing process, but also significantly improves subsequent machine suitability since the food material does not have binding properties due to pregelatinization.

Furthermore, the appearance of the product is good as there is no Hokage t1.
It also has excellent shape retention after molding, and can prevent product damage such as cracking.

Regarding the molding method in the present invention, it is possible to use any method generally applied as a dough molding method, for example, 1) Dough sheeting → cutting or punching into a predetermined shape 2) Dough forming method → Extrusion molding (in this case, it is also possible to use an extruder to add water and mix the raw material) 3) Dough → Flow into a mold of a predetermined shape, and subject the mold to superheated steam treatment. Examples of methods include:

In the method of the present invention, the food material after molding is immediately subjected to superheated steam treatment. Various processing conditions can be set depending on the type of food material used or the shape (especially thickness) of the molding material, but as a rough guide, the steam temperature is 120 to 300°.
In order to obtain a puffed product of good quality, it is preferable to carry out the process at C for about 0.3 to 30 minutes.

Generally speaking, the higher the steam temperature is, the faster the expansion process will be completed and the degree of expansion will be higher. However, this may cause problems in terms of quality control, such as variations between products and the possibility of scorching. The lower the steam temperature is, the lower the degree of swelling and the longer it takes, but the structure is uniform between each product or in each part of the same product.

Furthermore, when the superheated steam treatment is carried out under pressure, a product with better quality in terms of flavor and puffiness can be obtained than when carried out under normal pressure.

In addition, if a diluted liquid such as soy sauce is applied to the surface of the molded food ingredients before this superheated steam treatment, a puffed food with a pleasant aroma can be obtained. Example 1 35 parts of strong wheat flour, 5 parts of pregelatinized starch, and a total of 5 parts of shortening, monoglycide, and dried egg white to improve the taste of the product [4 parts of the above food ingredients] were thoroughly stirred in a kneader. After mixing, 55 parts of water is added (12), and the dough is further stirred and mixed.The dough is made into a sheet using a roll rolling mill.Then, the dough is punched into an appropriate shape. do. Moisture content of food material at this point]fi
Hf was 60 inches. Next, the same food material is heated to a steam temperature of 20
Superheated steam treatment was carried out at 0°C for 4 minutes to obtain the present brightly expanded light food.

Control product manufacturing example 63 parts of strong wheat flour and water added! 1゛ with 27 parts of juice,
All parts other than L were treated in the same manner as in Example 1 to obtain a control product. The moisture content after molding was 37%.

As shown in Fig. 1, which is an electron micrograph of a cross section of the product of the present invention as a result of comparison, the product of the present invention has a substantially uniform porous structure throughout;
The degree of puffing is extremely high, and when eaten, the texture is very soft and light to the touch.

On the other hand, as shown in Figure 2, which is an electronic t?f'i photograph of the control product with a moisture content of less than 10% after formation, the swelling state was poor and the product was hard. It was a feeling.

Example 2 40 parts of waxy corn starch, 11 parts of rice flour, 6 parts of pregelatinized starch, 3 parts of dried egg white, and the above food materials were thoroughly stirred and mixed in a kneader, and then 40 parts of water was added (7. After mixing, the dough is made into a dough (moisture content: 1) 48φ) Next, the dough is subjected to micro heat treatment for 3 minutes at a high frequency output of 500 W and 2450 MHz, and then formed into a sheet using a roll mill and punched into an appropriate shape. Obtain finished food materials. At this point, the water content Jit of the food material is 4.
It was 6chi. Next, the same food material was subjected to superheated steam treatment at a steam temperature of 200°C for 3 minutes to obtain a puffed food according to the method of the present invention.

In this way, the products of the present invention can also be produced using the conventional method of making rice crackers (rice crackers → washed rice - extinguished → steaming → - next molding → boiling 1., -.7 - next molding → drying) →Suya Sei, 1111
Regular 1: Manufactured by the process of J, , I: 3 to 711
7) It has a texture and flavor that is comparable to K.
-c Shi・su, Matamotozut: The Cabinet Law only takes about 90 minutes to complete the first and second steps, and the process itself has been simplified. However, it can be said that it is an excellent method for making persimmons.

[Brief explanation of the drawing]

Figure 1 is based on the method of the present invention! l,! ! This is an electron micrograph (magnification: 70x) of a cross section of a 111 yen food product that has been made and expanded. The second figure is a mirror photograph (magnification: 70x) of the cross section of the control product. Michio Goto, agent of House Foods Industry Co., Ltd.

Claims (1)

[Claims] Food materials mainly composed of grain flours such as wheat flour and rice flour, potato flour, and raw starch are subjected to water addition and mixing treatment so that the moisture content before the subsequent superheated steam treatment is 40 to 70 weight MLl), and then 7. A method for producing a puffed light food product, which comprises forming the food material into a shape 7, and if necessary, subjecting the preform to the forming treatment to gelatinization treatment] 7. After that, the formed food material is subjected to superheated steam treatment.