JPS611350A - Preparation of hollow snack food - Google Patents

Abstract

PURPOSE:To prepare the titled food having balloon form and light and easily takable texture, surely, by steaming and kneading a starch material having a specific composition and composed mainly of wheat flour starch, forming the product in the form of a sheet, roasting under specific condition under pressure, and expanding under normal pressure. CONSTITUTION:A starch material composed of 25-50% wheat flour starch, 15- 25% potato starch, 12-18% corn starch and 15-25% wheat flour is mixed with water, a seasoning and baking powder, and is steamed and kneaded under pressure to obtain a glutinous product. The product is rolled to a sheet of about 1- 2mm. thick, dried, and cut to obtain a pastry sheet. Finally, the sheet is roasted at 200-250 deg.C under 4.5-5.5kg/cm<2> pressure for 4-5min, and expanded by exposing to normal pressure to obtain the objective food composed of expanded balloon spheres 2.

Description

[Detailed Description of the Invention] (1) Purpose of the Invention The technical field of the present invention relates to the production of rice crackers (rice crackers). Conventionally, even when attempting to produce hollow spherical rice crackers, the main raw material was wheat and starch. It is difficult to make it uniform when sheeting after steaming, and because it is puffed under normal pressure, two pieces of dough are puffed to make arm-shaped ones. I couldn't have done it without combining these.

(2) Structure of the Invention In this invention, (a) wheat starch is used as the main raw material in order to make the sheeting uniform after conventional steaming and eliminate unevenness, and (b) wheat starch is used as the main raw material to strengthen the strength of the membrane. (c) Potato starch was also mixed in to improve puffing, and (d) Cornstarch was mixed in to strengthen the outer film during puffing. In addition, the roasting is pressure roasting, and it expands into a hollow spherical shape by roasting for 4 to 5 minutes at -200 to λSO °C and returning to normal pressure, As shown in FIGS. 2 and 3, a hollow spherical snack food having a thickness of S to 2 thickness can be produced.

Examples of successful formulations of this invention include (a) wheat starch go%, wheat starch so to, potato starch so to, cornstarch/3%s baking powder 2t, salt 1t (b) wheat starch datl, Potato starch 22%, corn starch, wheat flour/S%, baking powder 2%
, salt/%.

Examples of failures include fCl wheat starch/S%, potato starch j%, wheat flour 6
7%, cornstarch 10%, baking powder -%,
salt 1% fd) 20% wheat starch, 10% potato starch, 5 liters of wheat flour, cornstarch/j%, baking powder, 2%
, there is an example of Hanawa 1%.

Therefore, if the amount of wheat flour is increased in the formulation, unevenness tends to occur on the surface during sheeting after steaming, but if wheat starch is used as the main ingredient, the unevenness on the surface will be eliminated. However, unless supplementary flour is added, the strength of the membrane may be weakened.

As an experimental example of roasting according to the present invention, a successful example is as follows: (1) When pressurized I15 temperature was 220°C, when normal pressure was applied, the material swelled and a hollow product was formed.

An example of a failure is (b) Pressure 3: When the exposed temperature is 200°C, when the pressure is brought to normal pressure, there is insufficient swelling and the material does not become hollow.

(c) Pressure 61 When the temperature was 250°C, there were 0 cases in which the film broke when the pressure was applied to normal pressure, and it was found that neither too little nor too much pressure is good.

As a result of the above, as a method to reliably obtain hollow spherical hail, mix wheat starch J% to SO%, potato starch lj to J%, cornstarch 12 to 25%, cornstarch 12 to 18%, and wheat flour/J to J poly. Mix rice cake, water, seasonings, baking powder, etc. and steam it under pressure to form a rice cake shape. Roll this into a sheet with a thickness of about -2 mm (7. Dry it,
Cut the fabric into a rectangle with length, width, and thickness.
1/, at a temperature of 200°C to 250°C.
By roasting for 4 to 5 minutes under a pressurized state of j to t, j Q/cJ, and then returning to normal pressure, the snack food 2 expanded into a hollow spherical shape can be obtained.

As described above, according to this method, it is possible to obtain a hollow spherical snack food that is light and easy to eat.

[Brief explanation of drawings]

FIG. 1 is a perspective view of the fabric of the present invention, FIG. 2 is a perspective view of the fabric of FIG. 1 expanded into a hollow sphere, and FIG. 3 is a sectional view taken along the line A--A in FIG. 2. In the figure, 11 is the dough of the present invention, and 21 is the hollow spherical food product of the present invention. Patent applicant: Ace Bakery Co., Ltd. - Figure 1

Claims (1)

[Claims] Wheat starch 25% to 50%, potato starch 15 to 25%,
A starchy material consisting of 12-18% cornstarch and 15-25% wheat flour is mixed with water, seasonings, baking powder, etc., and steamed under pressure to form a rice cake shape.
A dough is produced by rolling it into a sheet shape, drying and cutting it, and then heating the dough at a temperature of 200°C to 250°C for 40 minutes.
．． A method for producing a hollow snack food, which comprises roasting the food under a pressure of 5 to 5.5 Kg/cm^2 for 4 to 5 minutes and then returning it to normal pressure to obtain a sphere expanded into a hollow spherical shape.