JPS5948615B2 - Snack confectionery manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for manufacturing snack food, and particularly to a method for manufacturing snack food using whole bread bread as a raw material.

An object of the present invention is to provide a method for producing snacks that are extremely inexpensive and have excellent texture by using white bread crumbs as a raw material.

When a bread manufacturing company attempts to manufacture bread that has been sliced at the time of shipment from the factory, both ends of the stick-shaped bread (usually 3 loaves in size) taken out of the baking mold are always cut off. It will remain in the factory as scraps, and when manufacturing bread such as sandwiches, the so-called "ears" that are formed around the entire circumference of the bread on both ends will also be cut off. The amount of leftover scraps remains is enormous, and the reality is that companies are having a hard time disposing of these scraps (hereinafter collectively referred to as bread shavings).

The present invention aims to manufacture snack foods by utilizing these bread crumbs, and has been able to achieve its purpose by completing the invention described below.

That is, the present invention involves gelatinizing the raw material flour by adding water in which sugar, salt, and sodium carbonate have been dissolved in advance to raw material flour obtained by adding and mixing pregelatinized starch and baking powder to bread crumbs that have been subjected to roughing treatment. and a method for producing a snack confectionery characterized by forming a puffed plate-like dough, and then sequentially molding the plate-like dough into a vertical shape (cutting), drying, frying, and seasoning.

The present invention will be explained in detail below.

Ingredients Flour Bread Eating 60% Waxy Corn Starch (100% Amylopectin) 20% Corn Flour (gelatinized) 20% Baking Powder (-shavings) 2% Water Absorption (Total Water Absorption 55%) Water 98% Sugar
1% salt
1% Sodium carbonate Among the raw material flours mentioned above, the bread crumbs used are ones that have been roughly ground using a bread crumb making machine.

In addition, the starch to be added is used for dough (dou
It is important to select a starch that facilitates gelatinization of gh), and it is preferable to use a starch containing more amylopectin than amylose, or a starch containing 100% amylopectin.

For water absorption, sugar and salt are dissolved in water, and then Na2CO3 is added so that the pH thereof becomes slightly alkaline at 7.5 to 80.

The raw material powder is thoroughly mixed before water absorption, and then water is absorbed into the mixed raw material powder so that the total water absorption becomes about 55% to gelatinize it.

Gelatinization is carried out by appropriately selecting an extruder, autoclave, steamer, etc. In the case of an extruder, the internal temperature is 30°C to 85°C, and in the case of an autoclave, the internal temperature is 121°C for 18 minutes 1 kg/ cm2, and in the case of a steamer, the optimum conditions are 100°C for 15 minutes.

In addition, in the case of gelatinization using an extruder, the water absorption rate is 33
% is fine.

The dough obtained by the above gelatinization treatment has a thickness of 0.
．． 8m/m ~ 1.2m/m (7) After spreading it into a plate-shaped dough, cut it out using a cutting die of the desired shape, and dry the cutout pieces by blowing hot air to a moisture content of about 8 to 10%. do.

The dried dough pieces were fried for 3 to 5 seconds in oil heated to 210°C to 220°C and further seasoned with seasonings to obtain snacks.

The features of the present invention based on the above method are as follows.

[I] Bread worms are obtained by baking wheat flour that is fermented with yeast as the main ingredient, so it is thought that the properties of wheat flour have already been lost by baking, and this bread Even if you try to make a snack dough by looking at it, the dough will not gelatinize.

The present invention employs a method of adding and mixing starch to the bread crust to aid gelatinization, so even if 50% or more of the bread crust is used, the gelatinization can be stably performed.

[II] Baking powder was used in the raw flour to puff the dough, but the salt and sugar added during water absorption not only improved the taste but also further promoted the puffing and softening of the dough after gelatinization.

[III) Starch is generally gelatinized using a weak alkali, but bread dough has a PE of 5.5 and the gelatinization of the dough is poor.

Therefore, in the present invention, sodium carbonate (Na2CO3
) was added to make the gelatinization slightly alkaline with a pH of 7.5 to 8.0.

[■V] The snack food obtained by this method has excellent both texture and appearance, and since the main raw material is bread crumbs, it can be supplied at a low price.

Claims (1)

[Scope of Claims] 1. To raw material flour prepared by adding and mixing pregelatinized starch and leavening agent to coarsely ground bread slivers, water in which sugar, salt, and sodium carbonate have been dissolved in advance is added to gelatinize the raw material flour. and a method for producing a snack food, which comprises making a puffed plate-like dough, and then sequentially shaping (cutting), drying, frying, and seasoning the plate-like dough. 2. The α-gelatinized starch contains more amylopectin than amylose, or is 100% amylopectin.
A method for producing a snack food according to claim 1. 3 Claim 1 where the pH of the water supply is set to 7.5 to 8
The method for producing the snack food described in Section 1.