JPS619252A - Production of raised snack satisfactorily holding intrinsic taste of material - Google Patents

Abstract

PURPOSE:A food material containing heat-sensitive components is mixed with a plasticized starch material under pressure, then immediately extruded out of a die to give a raised snack food holding intrinsic taste of the original material satisfactorily. CONSTITUTION:A starch material is fed from hopper 9 to cylinder 50, extruded with screws 20 and 21 toward die 7. In this movement, the material is cooled and hydrated, then heated, when it passes through heaters 61, 62, and 63, into glue and pressurized simultaneously. After it passes over the heating zones, another material containing a heat-sensitive component such as dried spinach is added from pipe 10 with pressure and they are homogeneously mixed. The mixture is extruded out of the die 7 into normal pressure. At this moment, the pressurized steam rapidly raises the mixture and the raised product is cut by the propeller cutter 8 to an appropriate length.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing a puffed snack food that retains the original flavor of the ingredients.

[Technical background and explanation of conventional technology]

Puffed foods are made by putting barley, corn, soybeans, adzuki beans, green beans, and other miscellaneous grains in a pressure vessel, sealing it, heating it, and then suddenly opening the lid. ), which expands rapidly and expands, increasing the overall volume, and the starch becomes a paste, making it easier to digest, so many foods are eaten as breakfast foods in America was being produced. (Yoshihito Sakurai's "Comprehensive Food Encyclopedia," p. 836, "Puffed Foods") In Japan, puffed foods have become popular and are called "puffed snacks," which are made by hydrating raw materials that are mainly starchy. death,
It has come to be manufactured by heating, pressurizing, extruding, expanding, and cutting the product using an extruder. (Japanese Unexamined Patent Publication No. 58-107149) In addition, in Japan, like other developed countries, we have begun to pay attention to obesity, and we are expanding the use of puffed snack foods not only with starch ingredients but also with protein-containing ingredients or difficult-to-drink ingredients. Attempts are being made to manufacture them from digestible raw materials. (Tokuko Showa 5
(Japanese Patent Publication No. 'i-1459, Japanese Patent Publication No. 58-51750) In other words, recently, the raw materials for puffed snack foods are becoming more diverse than just starchy raw materials. In the production of puffed snack foods, raw materials are held under high temperature and high pressure conditions for a considerable period of time, making it impossible to use raw materials that contain ingredients that are easily changed by heating. . For this reason, the raw materials used in conventional W manufacturing of puffed snack foods have been limited.

The present inventors attempted to produce puffed snack foods from various food raw materials, but encountered deterioration of heat-sensitive components contained in the raw materials when the raw materials were kept under high temperature and high pressure conditions for a long time. . In other words, food materials that contain plant pigments that are susceptible to deterioration under high-temperature conditions, such as vegetables, fruits, freshwater algae, seaweed, edible wildflowers, or medicinal plants, may discolor themselves and, in some cases, may cause other The components contained in the product may also disappear. In addition, foods or food materials containing aroma components or taste components that easily dissipate or deteriorate under high-temperature conditions, such as mushrooms, leprosy beverage materials, or spices, do not lose their aroma or their taste deteriorates. Furthermore, food materials containing amino acids and direct sugars, such as fish meat, poultry meat, seasonings, vegetables, fruits, freshwater algae, etc. In seaweeds or saccharides, an amino-carbonyl reaction occurs in the coexistence of amino acids and saccharides.
Causes browning.

Therefore, with the aim of making puffed foods without altering the quality of even good quality raw materials that contain such heat-sensitive ingredients, we have conducted various studies to develop foods that contain heat-sensitive ingredients. Based on this knowledge, they discovered that if they were added to starch raw materials immediately before puffing and the ingredients were expanded immediately, heat-sensitive ingredients could be incorporated into puffed foods without deteriorating their quality. We have finally arrived at the present invention.

C. Object of the Invention and Summary of the Invention The object of the present invention is to provide a puffed snack food that retains the flavor of the ingredients even if the ingredients are heat-sensitive. An object of the present invention is to provide a method for producing a puffed snack food that retains the same content.

When producing a puffed snack food using an extruder, the present invention provides that food raw materials containing heat-sensitive ingredients are added and mixed to a raw material mixture immediately before the raw material mixture reaches an extrusion die for puffing, and immediately thereafter This is a method for producing a puffed snack food that sufficiently retains the flavor of the material, which is characterized by extruding and puffing from an extrusion die.

[Detailed description of the invention]

According to the present invention, food ingredients containing heat-sensitive ingredients are mixed with starchy ingredients at a location immediately before the extrusion die of an extruder leavening device, and immediately after the mixing, extruded from the extrusion die to form a puffed snack food product. However, starchy raw materials are placed in a pressurized chamber immediately before the extrusion die, so food materials containing heat-sensitive ingredients are charged under pressure and It is mixed with starchy raw material under the conditions of:

To this end, in order to produce a puffed snack food according to the invention, an extruder puffing device is provided with a mechanism for charging the food raw material containing heat-sensitive ingredients under pressurized conditions at a location immediately before the extrusion die. An extruder expansion device is used which is equipped with a mechanism for homogeneously mixing the food raw material charged under such pressurized conditions with the starchy raw material.

An example of the extruder expansion device used in the present invention is the first
BRIEF DESCRIPTION OF THE DRAWINGS FIG. FIG. 1 is a side view showing the inside and a partial cross section of a biaxial extruder expansion device, and FIG. 2 is a plan view showing the inside and a partial cross section.

50 is a cylinder that pressurizes and heats the starchy raw material, l is the outer wall of the cylinder 50, 9 is a hopper that supplies the starchy raw material to the cylinder 50, and 20 and 21 are a pair of units assembled inside the cylinder 50, respectively. Screws 22 and 23 are the axes of screws 20 and 21, respectively. 3o and 31 are kneading disks attached to the leading ends of the shafts 22 and 23 of the screws 2o and 21, respectively; 40 is a water supply pipe that supplies water to the inside of the cylinder 50; and 41 is a pump for the water supply pipe 40.

5 is a cooling device surrounding the outer wall 1 of the cylinder 50; 61162 and 63 are cylinders;
A heating device surrounding the outer wall portion l of the holder 50, and a heating device 64 for an extrusion dia,
These heating devices include cooling devices for temperature control. 7 is an extrusion die attached to the tip of the cylinder 50; 8 is a propeller cutter for cutting the puffed snack food product extruded from the extrusion die; and 10
is a supply pipe that supplies food materials containing heat-sensitive ingredients to the cylinder 50 under pressure.

When producing a puffed food according to the present invention, 100 to 50
00 g/min (preferably 300-3oo.

The starchy raw material is fed from the hopper 9 to the cylinder 50 at a rate of 20-30 g/min.
Rotating at rpm (preferably 100-20 Orpm), the starchy feedstock is moved towards the extrusion dia. In this movement, first of all, O~too (1/min (
Water (preferably 0 to 300 g/min) is introduced into the cylinder 50 from the water supply pipe 40 to add water to the starchy raw material. The starchy material moving through the cylinder 50 is successively 10
Pass through a cooling zone fitted with a cooling device set at ~40°C (preferably 25-35°C). In the cooling zone, water vapor that has flowed back from the heating zone ahead is condensed, so that the starchy raw material is cooled in the cooling zone and simultaneously hydrated by condensed water. The starchy raw material that has passed through the cooling zone is then heated to 70-110°C (
Heating device 6 preferably set at 80-1006C)
1, too ~130°C (preferably 110~1
Heating device 62 and 120-1 set to 206C>
Heating passes through heating zones in which heating devices 63 set at 406C (preferably 125-130C) are sequentially attached. During this heating, the starch contained in the raw material becomes gelatinized (gelatinized), and the water contained in the raw material turns into steam, causing the whole to swell and
0 K9/crlt (preferably 70-5oKs+
/cJ). After passing the heating zone, food ingredients containing heat-sensitive ingredients 'Kkwo 7-1
30 Kg, / ca (preferably 50 to 90 to 9
/ca) is introduced through the supply pipe 10 under pressure, and is added to the gelatinized and pressurized starchy raw material, and is homogeneously mixed by kneading disks 30 and 31 that rotate coaxially with the screws 20 and 21. do. This mixture is subsequently heated to 120-150"C (preferably 13"C).
The material is extruded from an extrusion die set at a temperature of 0 to 140° C. to the outside world at normal pressure. At the same time, the compressed water vapor contained in the mixture expands rapidly, causing the entire mixture to expand, and is cut into appropriate lengths with a propeller cutter 8 to obtain a puffed snack food.

Instead of cutting the puffed product extruded from the extruder puffing device with a propeller cutter, a post-processing device shown in FIG. 3 can be used to obtain a puffed snack food of an appropriate size.

In FIG. 3, 7 is an extrusion die of an extruder expansion device, 16 is a linear expanded material extruded from the extrusion die, 13 is a rolling roller that shapes the expanded material, and 12 is a Teflon belt that guides the expanded material 16. , 18 is a drive roller that holds the Teflon belt, 11 is a mount that supports the Teflon belt 12, 14 is a rotary cutter, 15 is a cutter knife attached to the rotary cutter 14, and 17
is a puffed snack food cut into appropriate lengths.

The linear expanded material 16 extruded from the extrusion dia of the extruder expansion device is placed on a Teflon belt 12 driven by a driving roller 18 and moved forward.
After being lightly pressed and shaped by the rolling roller 13, it is cut by the cutter knife 15 of the rotary cutter 14 to an appropriate size [30 to 200 mm (preferably 70 to 1 mm).
30 minutes)] to obtain a puffed snack food.

As the starchy raw material in the present invention, any food raw material mainly composed of starch can be used. Usually, wheat flour, wheat starch, corn starch, barley flour, potato starch, sweet potato starch, kudzu starch, corn grits, and rice starch are used, but they are denatured by adding salt or other substances to the mixture by long-term heating. It is also possible to add additives to the starchy feedstock.

In the present invention, immediately before swelling, starchy raw material
The food raw materials added to the food are food raw materials that contain components that deteriorate under high temperature and high pressure conditions, and usually include vegetables, fruits, freshwater algae, seaweed, medicinal herbs, edible wild plants, edible wild vegetables, and mushrooms. Classes, Chlorophilic beverage ingredients (spices,
There are fish meat, livestock meat, whale meat, processed products of these, seasonings containing amino acids, and sugars or raw materials containing mint. Vegetables include colored vegetables such as spinach, komatsuna, green pepper, mitsu leaves, and perilla. Vegetables, colored legumes such as peas, fava beans, or adzuki beans, colored fruit vegetables such as kapocha or tomatoes, colored root vegetables such as carrots, or those containing amino acids and ferns such as onions are preferred. Among fruits, colored fruits such as oranges, kiwifruit, limes, and yellow peaches are preferable, and among freshwater algae or seaweed, colored algae such as green lettuce, wakame seaweed, and blue seaweed are preferable. For medicinal herbs, those containing aromatic components and glycoproteins are preferred, such as lavender, iris, berberine, or aloe, and for edible wild plants or wild vegetables, preferred are those with seasonal scents such as bracken or Japanese fern. , and among mushrooms, matsutake, shiitake,
Ken↑ Fragrant and m! like enoki mushroom, shimeji, nameko, maitake, pine mushroom or Himematsutake Those containing white matter are preferred. As the preferred raw materials, those containing aromas and carbohydrates such as coffee beans or cacao beans, or those that are colored and aromatic such as green tea or black tea are preferable.As for spices, there are the following: wasabi, wasabi radish, Ginger,
Spices containing heat-sensitive spices such as garlic, wild ginger, perilla seeds, chili peppers, or paprika are preferred. Furthermore, animal materials containing free amino acids such as fish meat, seafood, livestock meat, milk, and rabbit are preferable, and for seasonings, sodium L-glutamate, sodium 5-guanylate, sodium 5-inosinate, and other 5- Ribonucleotides or aromatic seasonings are preferred, and among sugars, sucrose, glucose or fructose, including IIifM, are preferred.

When the food ingredients mentioned above are added to heated and pressurized starch ingredients as food ingredients containing heat-sensitive ingredients, vegetables, freshwater algae, seaweed, edible wild plants, edible wild vegetables, etc. Or, for medicinal herbs, after harvesting, they are washed with water, dried by a method that does not impair the color tone, such as sun drying, hot air drying, vacuum drying, or freeze-vacuum drying, and then shredded. Alternatively, the harvested material may be washed with water, lightly blanched and then dried using the drying method described above, and the dried material may be shredded or powdered, or the material may be blanched as described above. It is preferable to process the material by grinding it into a paste. After harvesting, fruits are washed with water and either left as is or after light processing such as peeling, dried by a drying method such as hot air drying, vacuum drying, or vacuum freeze-drying, and then shredded or powdered. It is preferable to use fruit juice, concentrated fruit juice, puree, pulp, etc. For mushrooms, after washing with water, dry them by sun drying, hot air drying, vacuum drying, or vacuum freeze drying, and then shred or powder them, or remove the ingredients from fresh, dried, or frozen products. It is preferable to make the extracted liquid or the concentrated liquid by concentrating the extracted liquid.

After harvesting, beverage ingredients are dried or roasted and powdered or shredded, dried or roasted to extract the ingredients, or the extract is concentrated, dried, or frozen. It is preferable to make it into a paste or powder. For spices, it is preferable to dry, shred or powder them, or grind them into a paste. In the case of fish, seafood, livestock meat, whale meat, milk or rabbit, it is preferable to dry, powder or shred it, or grind it into a paste. In the case of fish, meat, or whale meat, most of the water-soluble proteins have been removed and made into a paste, such as surimi. good. Furthermore, the seasoning or sweetener is preferably in powder or liquid form.

〔Effect of the invention〕

According to Morimoto's invention, the above food raw materials are added to the pressurized and heated starchy raw material immediately before extrusion, and immediately after that,
Since the food ingredients are extruded through an extrusion die, the time during which the food ingredients are heated and pressurized for extrusion is extremely short. Therefore, even if the components contained in the above-mentioned food raw materials are susceptible to deterioration due to heat, they are contained in the puffed snack food as they are without deterioration. For this reason, the puffed snack food according to the present invention has the advantage that it sufficiently retains the flavor of the materials used as raw materials.

The present invention will be described in detail below, but the present invention is not limited to these examples.

Example 1 In the twin-screw extruder shown in Fig. 1 (30 to 50 times per hour before puffed snack production), a rod-shaped extrusion die with a diameter of 3 mm was installed as an extrusion die, and the set temperature of the cooling device 5 was set at 15°. Set temperature of C1 heating device 61 to 100°
Set temperature of c1 heating device 62 to 1200C1 heating device 6
3, the set temperature is 130'Cs, the extrusion dia set temperature is 140°C, and the pressure just before the extrusion dia is 75 K.
y/crl, and the speed of screws 20 and 21 to 200 rpm, and propeller cutter 8
It was operated with the speed set at 50 rpm.

In this extruder, add 49.7 to 9 of flour and 0.9 of salt.
To 3! When the starch powder raw material of the mixture of 9 is divided into 800J7/min and the starch powder raw material is sufficiently swollen from the extrusion dia and begins to be extruded, vacuum freeze-dried and crushed spinach 3 to 9, Sodium L-glutamate (chemical seasoning) to 0.1! ? A mixture of 0.01 Kli of White Peraper powder and 0.01 Kli of White Peraper powder mixed in advance with a ribbon mixer was supplied from the secondary raw material supply port 10 to 77 at a rate of 40 g/min at a pressure of 9/crl.

In this way, 8~1oIIIIII diameter, 25~
Product 1 with length of 28 mm and 0.12 to 0.13 /i
49 Kg of puffed snack having a weight per mA was obtained.

The color of this puffed snack product was bright yellow-green, and the texture of the crumbled product was crisp and excellent.

Example 2 In the twin-screw extruder (30 to 50 kg/hour of crab before puffed snack production) shown in FIG. 1, a 5M diameter rod-shaped extrusion die was installed as an extrusion die, and the set temperature of the cooling device 5 was set to 20° C.1 Heating device 61 Set temperature to 105°C
Set temperature of 1 heating device 62 to 1256C1 heating device 63
Set temperature of 135°C1 Set temperature of extrusion dia 1
40°C and a pressure of 72 Kg just before the extrusion dia.
/crl and also screws 20 and 21
The speed of the propeller cutter 8 was set to 20 Orpm, and the speed of the propeller cutter 8 was set to 110 Orpm.

This extruder was charged with 50 parts of wheat flour and 9 parts of flour.

When the starchy raw material is sufficiently swollen and begins to be extruded from the extrusion dia, orange syrup obtained by mixing homogenized 100% orange juice 2 with 9 and ill of white sand is added at a rate of 40 rnl 7 minutes, 73 Kg/cr
The secondary raw material was supplied from the secondary raw material supply port 10 at a pressure of 1 liter.

In this way, 0.135'-0.14g of product 1
mj! 50.5 Kg of approximately spherical puffed snacks with a weight per unit and a diameter of 10-11+am were obtained. The color tone of this puffed snack product was a milky white color with a moderately harmonious orange color, there was no browning, the flavor was that of a good orange, and the texture was excellent.

Example 3 In the twin-screw extruder shown in Fig. 1 (puffed snack production capacity crab 30 to 50 to 97 o'clock), as an extrusion die,
An extrusion die with a board-shaped cross section of 40 mm at the bottom and 7 mm at the highest length in the center was attached, and the set temperature of the cooling device 5 was set at 20° C.1 the set temperature of the heating device 61 was set at 110° C.1 the set temperature of the heating device 62 was set at 120° C. ``Set temperature of C1 heating device 63 to 135° C1 extruder,
The set temperature of the extrusion dia was set at 140°C, the pressure just before the extrusion dia was set at 70 K9/ca, and the screw 2
It was operated with speeds of 0 and 21 set at 22 Orpm.

This extruder was loaded with 800 g/min of starchy raw material of a mixture of crushed white rice flour 49.3 K9 and salt 0.7 to 9 when the starchy raw material was sufficiently swollen from the extrusion dia and started to be extruded. Sardine meat that has been grated and then heated in 100°C hot water for 1 minute, then ground using a chopper 1°5
9. Thawed fish paste 2.4Kg, water 1.0Kg,
A mixture of 9 in 0.1 of sodium L-glutamate and 9 in 0.01 of sodium 5-guanylate was mixed with a silent cutter at a rate of 80 g/min at a pressure of 71 to 9/ca from the secondary raw material supply port 10. supplied.

When the puffed starch raw material and the secondarily supplied fish meat mixture are homogeneously mixed, expanded and extruded, this is pulled out, placed on the advancing Teflon belt 12, and guided to the rolling roller 3. , gently press the top of the extrudate to shape it, then guide it to a roller cutter 14 to cut it into a length of 10
It was cut to 0U.

The shape of the product is 60 mm wide, 9 mm maximum length and 10 mm wide.
It is a board-like shape with a length of 0 am, and a diameter of 0°13 to 0
- The weight of the product was 14 g per woman, its color was light gray and shiny, no browning was observed, and it had a pleasant flavor. A value of 9 was obtained for this puffed fish meat-containing snack 53.

[Brief explanation of drawings]

FIG. 1 is a side view showing the inside and a partial cross section of the extruder expansion device used in the present invention; FIG. 2 is a plan view showing the inside and a partial cross section of the extruder expansion device;
FIG. 3 is a side view of an accessory device for post-processing and cutting the expanded material in the extruder expansion device. [Drawing codes] 1 Outer wall of cylinder 5: Cooling device 7: Extrusion die 8: Propeller cutter 9: Hopper 10: Supply pipe 11: Frame 12: Teflon belt, 13: Rolling roller 14: Rotary cutter 15: Cutter knife 16 : Puffed product 17: Cut product 18: Drive roller 20.21 Niscrew 22.23 Niscrew shaft 30.31: Kneading disc 40: Water supply pipe 41: Pump 50 Niji cylinder 61, 62, 63: Heating device

Claims (6)

[Claims] (1) Heating the starch powder raw material with an extruder expansion device,
When pressurized and then extruded through an extrusion die to produce a puffed snack food, the food raw material containing heat-sensitive ingredients is added to the plasticized starch raw material just before the starchy raw material reaches the extrusion die. Immediately thereafter, the mixed raw materials are extruded through an extrusion die. (2) The manufacturing method according to claim 1, wherein the food material containing a heat-sensitive component is dried spinach. (3) The manufacturing method according to claim 1, wherein the food material containing a heat-sensitive component is minced fish. (4) Claim 1, characterized in that the food material containing heat-sensitive components is homogenized orange juice.
Manufacturing method described in Section. (5) The production method according to any one of claims 1 to 4, wherein the starchy raw material is wheat flour. (6) The production method according to any one of claims 1 to 4, wherein the starchy raw material is crushed white rice flour.