JPS6040815B2 - Snack food manufacturing method - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to snack foods, and more particularly to snack foods made by extrusion expansion.

There are many types of foods sold under the general category of snack items, and they vary widely, with typical examples being chips (e.g. potato chips and corn chips) and puffs. (e.g. corn puffs) and crackers (e.g. cheese flavored crackers)
etc. Generally, snack items are eaten separately from regular meals, but in some cases they may form part of a regular meal. Various snack items are often served concurrently with regular meals. Snack foods are generally well-scrutinized.

For example, when choosing a snack food, one slowly tries out different snack foods and focuses one's attention on those that have some special appeal. Considerable research has been conducted to improve snack foods. Furthermore,
Considerable creative effort has been directed toward creating new snack foods that are distinctive in some way. The present invention relates to a new method for producing a pMfed-type snack food.

In the past, expanded snack foods have often been made by processing flour materials in high pressure, high temperature screw extruders. As the material exits the extruder, substantial expansion takes place. In the present invention, the flour material is mixed with water and possibly other various ingredients to form a hydrated, particulate material. The hydrated particulate material is then fed into a suitable extruder, such as a Coilet extruder, and extruded under appropriate temperature and pressure. The temperature and pressure are such that the material is high enough to cook and expand properly when extruded. The expanded extrudate is then passed between a pair of compression surfaces, such as a pair of rolls, to compress the expanded material. The compressed extrudate may then be cut into pieces of desired size. The pieces may be roasted and dressed with oil and/or seasonings. Alternatively, you can fry the pieces in a deep pan and cover with oil. Compression extrudates may be processed in other ways. for example,
The surface may be colored to resemble the fat and red meat of bacon. The present invention may be practiced using any of a variety of grains or other starch-containing materials.

Typical ingredients that can be used include rice, wheat, oats, corn, barley and potato ingredients. If desired, a blend of these materials may be utilized. The flour material may be in the form of finely ground pongee flour, or if desired, it may be coarse grained with a somewhat larger particle size such as grain flour. It may be mixed with water to increase the moisture content preferably to a range of about 13 to 25%, preferably to a range of about 16 to 22%.

"Percentage" as used herein
Unless otherwise indicated, terms such as weight percent,
It means parts by weight, etc. An appropriate mixer may be used; for example, in the present invention, a Hobart mixer was used. It has been found advantageous to knead the mixed flour material for a period of time, such as two hours or more, to average out the moisture content throughout the flour material. Collet extruders are suitable for use in the present invention. A typical collet extruder is disclosed in US Pat. No. 3,358,582'. The appropriate temperature of the dough at the front of the die is about 113-177°C (
It ranges from about 235 to 35 pF). The appropriate pressure is
Approximately 35 to 105 kg/person (approximately 500 to 150 snakes.
．． i. g. ). The collet extruder may be equipped with a cooling jacket, or may be used without a cooling jacket, and may have a screw length to diameter ratio of about 1:1 to 3:1. When the flour material is extruded, it expands approximately 3 to 7 times and is interspersed with numerous small pores and air bubbles.

A significant amount of water transpires during expansion. For example, the moisture content of the material may be about 13-25% immediately before extrusion, but immediately after extrusion, the moisture content is about 5-12%. The compression process takes place while the extruded material remains flexible and is then cooled to a hard solid.

The extrudate remains soft and pliable for a short period of time after extrusion, usually about 2 to 19 seconds, during which time the compression process is carried out. The compression process is
A pair of stainless steel rolls may also be used. Alternatively, the compression process may be performed between a pair of reciprocating plates or a pair of endless belts. If desired, the surface of one or both of the rolls, plates and belts may be textured to impart a final texture to the extrudate during compaction. The compressed thickness is, for example, 50 to 5% of the original thickness, and is approximately 0.
．． t to 6.4 side (approximately 1/64 to 1/4 inch). The extrudate may be cut before or after compression. Although various modifications may be made without departing from the scope of the invention, the following examples are illustrative of the invention.

Example 1 A potato-based snack food was prepared according to the present invention by mixing 75 parts of potato granules and 25 parts of corn meal in a Hobart mixer.

Add enough water during mixing to bring the total moisture content to about 18%
Adjusted to. The mixture was then held for 2 hours to equalize the moisture o The hydrated mixture was then fed into a collet extruder operating at 400 revolutions per minute.

The extruder was equipped with a die having five slit orifices about 25.4 inches (1 inch) long and about 0.4 inches (0.016 inches) wide. The temperature of the dough at the front of the die was about 14100 (about 2850 F). The extruded bong was about 6.4 ribs (about 1/4 inch) thick. Immediately after extrusion, and while the swollen extrudate was still soft and pliable (ie, within about 1 sand gap after extrusion), the extrudate was compressed between a set of honeycombed rolls. The honeycomb lattice was approximately 6.4 skins (approximately 1/4 inch) square. The thickness of the most compressed part is approximately 0.4 side (approximately 1/64 inch) and the thickness of the remaining portion of the ribbon is approximately 6.4 side (1/64 inch).
4 inches). The compressed strands were then cut into pieces about 1 to 1/4 inch long. Approximately 1770 (35
00F) for 3 minutes, then coated with oil and salt. The compressed snack food had a crunchy texture and firm texture that was quite different from the uncompressed potato-based collect extruder extrudate. Example 0 8 parts of corn flour, 2 parts of defatted corn pork, and 0.25 parts of calcium hydroxide were mixed in a Hobart mixer with water added to make the moisture content 18%. and made corn snack food.

The mixed material was soaked with water for 2 hours. The material was fed into a collet extruder operating at 300 revolutions per minute. The collet extruder was equipped with a die having three orifices. Each orifice is 19 ribs (0.7
The width of the slit was approximately 4 legs (0.016 inch). The temperature of the dough at the front of the die is approximately 141q
o (2850F). The soft strand was immediately compressed between two rolls with opposing oval indentations. The roll compressed some portions of the strand, but left many portions of the strand uncompressed. After cutting and roasting, the pieces were coated with oil and salt. The pieces had a flavor and texture similar to brittle corn chips, and were quite different from normal corn products obtained from collect extruders. Example m The moisture content of the milled rice was adjusted to about 20%, and cracker-like products were made from the milled rice.

Soak the hydrated rice in water for 3 hours,
It was extruded through a collet extruder operating at 0.00 rpm.
The collet extruder was equipped with a die having three orifices. Each orifice is approximately 25.4 to 9.5 (1 to 3/8 inch) long and approximately 1.6 inch (0.6 inch) wide.
The slit was 0.062 inches). The temperature of the dough at the front of the die was approximately 141°C (2850F). The extruded strand has a thickness of about 4.8 ribs (approximately 3/16 inch) and is compressed while still soft and pliable between two smooth rolls to a thickness of approximately 3.2 willow (approximately 3/16 inch). approximately 1/8 inch). The resulting strips were cut into small pieces and roasted. A glaze was applied to the pieces. The product had the chewy texture of cooked rice crackers. Example W An extruded ribbon was obtained according to Example 1 and the extruded bong was compressed to a uniform thickness of about 1/16 feet (about 1/16 inch) and then deep-pressed at about 191°C (3750F). I fried it in a pan and covered it with oil.

Example V 28 parts of ground brown rice, 25% whole wheat flour, 25% corn cone, 20% tapioca granules
and 2% sugar were mixed in a Hobart mixer to make a snack food.

The moisture content was adjusted to 19%. The hydration mixture is approximately 141
It was extruded through a die at 2850F and expanded to a thickness of about 3/16 inch. The extrudate was passed between a pair of compression rollers with honeycomb ridges. The resulting product was roasted and glazed with a maple sugar flavored glaze. Embodiments of the present invention are listed below.

01 A method for producing a food product, comprising boiling hydrated flour material at high temperature in a pressurized chamber to form a generally gelled dough, and extruding the flour material through the closure of a die to obtain a desired cross-section. wherein the water content of the extrudate is low compared to the water content of the hydrated material, while the extrudate remains flexible; The portion is compressed between a pair of surfaces, the distance between the surfaces is such that the thickness of the extrudate is substantially reduced, and the extrudate is cut into sections of predetermined length. A method for producing a food, characterized by:

(i) In the method described in item 1 above, the hydrated flour material has a moisture content of about 13.0 to 25
1. A method for producing a food, characterized in that the food is produced by adding a sufficient amount of water to flour material and mixing uniformly so that the concentration is 0%.

{3' A method for producing a food product, characterized in that the moisture content of the extrudate during compression is in the range of about 5.0 to 12.0% in the method described in item 2 above.

[4] In the method of Item 2 above, the high temperature is in the range of about 113 to 177°C (about 235 to 3500F), and the pressure is in the range of about 35 to 105 kg/ground (about 500 to 150 other.i.s.). g.) A method for producing a food, characterized in that it falls within the range of

t51 A method for producing a food according to item 2, wherein the moisture content is between about 16% and about 22%.

[6] A method for producing a food product, characterized in that the moisture content of the extrudate during compression in the method according to item 5 is between about 5.0% and 12.0%.

'7} A method for producing a food according to item 1, wherein the raw material mixture consists of 0 to 100% corn, 0 to 100% rice, and 0 to 100% potato.

'81 A method for producing a food product, characterized in that in the method according to item 4 above, at least one seasoning ingredient is added to the mixture.

{91 In the method described in item 2 above, it is important to note that before introducing the raw material mixture into the boiling chamber, the raw material mixture is tempered for a sufficient period of time so that the moisture content is averaged over the entire flour material. A method for producing the characteristic food.

(2) In the method described in item 1 above, by applying a surface pattern to at least one of the surfaces for compression, when the extrudate is compressed, at least one of the surfaces of the extrudate has an irregular surface and the compressed surface has an irregular surface. A method for producing a food product, characterized in that the thickness of the extrudate is varied.

(11) A method for producing a food product, characterized in that in the method described in item 10 above, both surfaces are patterned.

Claims (1)

[Claims] 1. Boiling a hydrated flour material at high temperature in a pressurized chamber to form a generally gelled dough; and extruding the flour material through an opening in a die to form an extrudate having a desired cross-section. A method of manufacturing a food product comprising the steps of: compressing at least a portion of the extrudate between a pair of surfaces; and cutting the extrudate into pieces of predetermined length. , the moisture content of the extrudate is about 5.0 to 120, so that the flour material undergoes the required expansion immediately after being boiled to the required degree and extruded from the extruder as an extrudate.
% and the temperature at the front of the die of the dough is about 113-177°C (about 235-33°C).
50°F) and the pressure within the extruder is approximately 35 to 105 kg/cm^2 (approximately 500 to 15
00p. s. i. g), and further characterized in that the post-extrusion compression step of the extrudate is carried out while the extrudate still remains flexible.