JPS619253A - Production of raised snack satisfactorily holding intrinsic taste of material - Google Patents

Abstract

PURPOSE:A powder of raised starch material is mixed with another food material containing heat-sensitive components, then they are raised at a temperature as low as possible to give the titled food which contains components sensitive to heat without deterioration. CONSTITUTION:A starch material is heated and pressurized in an extruder-type raising machine, then extruded into normal pressure to give a swollen product. Then, the raised product is crushed, preferably mixed with a food material containing components sensitive to heat such as a dried powder of spinach to prepare a mixed material to be raised. Then, the material is heated at such a temperature as the deterioration of the sensitive material does not occur, e.g., at 10-110 deg.C under pressure. Then, the material is extruded into normal pressure and cut with a cutter to give the objective snack food containing the heat- sensitive material in an undeteriorated state.

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 It was produced. (Puffed foods, edited by Yoshito Sakurai, Comprehensive Food Encyclopedia, p. 836) Puffed foods have become popular in Japan, and are called puffed snacks, which are made by hydrating raw materials that are mainly starchy. However, it has come to be manufactured by heating, pressurizing, extruding, and expanding this using an extruder and then cutting the product. (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 have been made to produce it from digestible raw materials. (Japanese Patent Publication No. 59-1459, Japanese Patent Publication No. 59-51750) In other words, in recent years, the raw materials for puffed snack foods are becoming more diverse than just starchy raw materials. However, 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 containing components that are easily changed by heating. For this reason, the raw materials used in the production of puffed snack foods have been limited so far.

The inventors attempted to produce puffed snack foods from various food raw materials, but encountered deterioration of the heat-sensitive components contained in the raw materials when the raw materials were kept under high temperature and pressure conditions for long periods of time. did. 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 useful ingredients contained in the product may disappear. In addition, foods or food ingredients that contain flavor components or flavor components that easily dissipate or change in quality under high temperature conditions, such as mushrooms, leprosy beverage ingredients, or spices.
゛°""-"t, isog 6+-n 7
t.

Food ingredients containing amino acids and direct deposits, e.g. fish
1. In meat, poultry meat, seasonings, vegetables, fruits, freshwater algae, seaweed, or sugars, an amino-carbonyl reaction occurs in the presence of amino acids and direct attachment, causing browning.

Therefore, the present inventors have conducted repeated research with the aim of making puffed foods without altering the quality of food ingredients that contain such heat-sensitive ingredients. We discovered that when food raw materials containing these heat-sensitive ingredients are added to powdered raw materials and allowed to expand again, this expansion does not require the conditions of holding the raw materials at such high temperatures for long periods of time. The present invention was achieved based on this knowledge.

[Object of the invention and summary of the invention]

An object of the present invention is to provide a puffed snack food that retains the flavor of the material even if the material contains heat-sensitive components. The object of the present invention is to provide a method for producing snack foods.

The present invention involves heating and pressurizing a starchy raw material with an extruder expansion device and then extruding it to normal pressure to produce a puffed product, and pulverizing the obtained puffed product, and then producing a powder of the obtained puffed product. is mixed with food raw materials containing heat-sensitive ingredients to create a puffed mixed raw material, and the resulting puffed mixed raw material is heated and pressurized to a low temperature that does not cause deterioration of the heat-sensitive ingredients. The method for producing a puffed snack food that retains the flavor of the material is characterized in that the puffed snack food is then extruded under normal pressure to obtain a puffed product containing heat-sensitive ingredients in an unaltered state.

[Detailed description of the invention] According to the invention, the starchy raw material is first expanded.

The puffed product of the starchy raw material obtained here is pulverized, and the food raw material containing heat-sensitive ingredients is added to the puffed product powder of the starchy raw material obtained, mixed, and the resulting mixture is crushed as much as possible. It is possible to produce a puffed snack food that expands at low temperatures and therefore contains heat-sensitive ingredients and retains the flavor of the ingredients.

In the production of the puffed snack food according to the present invention), when the mixture of food raw materials containing heat-sensitive ingredients and puffed product powder of starchy raw materials is puffed, the temperature is as low as possible. It is possible to produce puffed snack foods that contain the same ingredients as they are, but in order to carry out this transferred puffing at a low temperature, gelatinization (gelatinization) of the starch must be carried out during the initial puffing of the starchy raw material. ), and it is necessary to sufficiently inflate the material.

For this purpose, the initial swelling of the starchy raw material in the present invention is carried out under conditions of high temperature and pressure sufficient to sufficiently gelatinize and expand the starchy material.

In the present invention, the food raw material is expanded twice, but as mentioned above, the temperature at which the food raw material is heated during each expansion is different, so the expansion device used in the present invention is
It is preferable that the temperature at which food raw materials are heated can be freely adjusted.

Example 1 of a swelling device that can be used in the present invention
is a twin-screw extruder expansion device equipped with a heating device. FIG. 1 is a side view showing the inside and a partial cross section of the biaxial extruder expansion device, and FIG. 2 is a plan view showing the inside and partial cross section of the biaxial extruder expansion device. FIG. 3 shows a diameter processing device for expanded material attached to the extruder expansion device.

50 is a cylinder that pressurizes and heats the raw material, 1 is the outer wall of the cylinder 50, 9 is a hopper that supplies the raw material to the cylinder 50, 20 and 21 are a pair of screws assembled inside the cylinder 50, 22 and 2
3 are the shafts of screws 20 and 21, respectively, and 3
0 and 31 are kneading disks attached to the tips of the shafts 22 and 23, 40 is a water supply pipe that supplies water to 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; 61, 62, and 63 are similarly the cylinder 5;
0 is a heating device surrounding the outer wall portion 1, and 64 is a heating device for an extrusion dia, and these heating devices include a cooling device for temperature control. 7 is an extrusion die attached to the tip of the cylinder 50, and 8 is a propeller cutter for cutting the expanded snack food product in the form of a linear product extruded from the extrusion die.

When producing a puffed snack food according to the present invention, 10
0-5000117 minutes (preferably 300-3000g
/min) of starch powder raw material is transferred from hopper 9 to cylinder 50.
and in cylinder 50 screws 20 and 2
1 at 50 to 300 rpm (preferably 100 to 200 rpm)
rpm) to move the starchy material toward the extrusion dia at the tip. In this movement, first, 0 to 1000 yd 7 minutes (preferably 0 to 300 trLll, 7 minutes) of water is introduced into the cylinder 50 from the water supply pipe 40 to add water to the starchy raw material.

The starchy raw material moving through the cylinder 50 is successively 1
It passes through a cooling zone equipped with a cooling device 5 set at 0 to 40°C (preferably 25 to 35°C), but in the cooling zone, water vapor that has flowed back from the heating zone ahead is condensed. In the cooling zone, the starchy feedstock is cooled and at the same time hydrated by the condensed water. The starchy raw material passed through the cooling zone is 40 to 20
It passes through a heating zone equipped with heating devices 61, 62 and 63 set at 0°C (good! The plasticized starch raw material that has passed through the heating zone is made homogeneous by kneading disks 30 and 31. mixed, 10-110 to 9/cr/l (preferably 20-6
0 K9 / cJ) (7) Under pressure, heating device 6
The material is extruded from an extrusion die (diameter: 0.8 to 10 mm (preferably 2 to 6 mm)) heated by 4 to the outside at normal pressure. At the same time, the compressed water vapor contained in the starch raw material expands rapidly, and the starch raw material expands while the starch remains in a gelatinized (gelatinized) state.
0~120o rpm (preferably 250~600o
The blade is cut by a propeller cutter 8 rotating at a rotational speed (rpm). The resulting puffed product has an apparent specific gravity of 0.1 to 0.
1397ml (preferably 0.11-0.12g/smell)
It is.

The puffed starch raw material obtained here has a content of 20 to 200
Grind to a powder of meshes (preferably 50-100 meshes). This powder contains 4-15% (preferably 5-15%)
Contains 10% moisture.

The puffed product powder of the starchy raw material obtained here is composed of food ingredient II containing heat-sensitive ingredients, 50 to 95% (preferably 60 to 80%) of the puffed product powder of the starchy raw material, and a heat-sensitive powder. 5-50% (preferably 20-50%) of food ingredients containing sensitive ingredients
40%) at a temperature below 200C, and the resulting mixture is transferred from the hopper 9 of a twin-screw extruder expansion device to the cylinder at a rate of 50 to 1000 g/min (preferably 100 to 700 g/min). Introduced in 50. In cylinder 50, screws 20 and 2
1 at 50-20 Orpm (preferably 80-100
rpm) to move the mixture towards the extrusion dia at the tip. In this movement, first of all, from 0 to 50m, I! , 7 minutes (preferably 5-35r
rLI! , 7 minutes) is introduced into the cylinder 50 from the water supply pipe 40 to add water to the mixture. The mixture moving through cylinder 50 subsequently passes through a cooling zone fitted with a cooling device set at 10-40C (preferably 25-358C). The mixture passed through the cooling zone is heated to a heating device 1i set at 10 to 110'c (preferably 40 to 100''c).
161, 62 and 63 and is heated. This heating temperature, which is preferably as low as possible so as not to affect heat-sensitive components, places the mixture under pressure and, once it has passed the heating zone, The mixture is homogeneously mixed by the mixing disks 30 and 31, and the
1oKg/lJ (preferably 0-6 Kg/ca)
(7) It is extruded under pressure from an extrusion die (diameter between 2 and 10 mm) heated by the heating device 64 to the outside world at normal pressure. At the same time, the compressed water vapor contained in the mixture expands rapidly as the pressure decreases, causing the entire mixture to swell, but since the starch in the mixture was originally swollen, It is sufficiently gelatinized even at this low temperature (
(alpha)) and become bloated. The rod-shaped expanded product obtained in this way has a pressure of 100-120 Orpm (
It is cut by a propeller cutter 8 that rotates preferably at 200 to 800 rpm), and the expanded material 16 in the form of a flat plate or a hollow cylinder is extruded using an extrusion dia with a flat plate or hollow circular cross section, and then the expanded material 16 is cut by a drive roll 18. It is also possible to place the product on a Teflon belt 12 driven by a Teflon belt 12, press it lightly with a rolling roller 13 to shape it, and then cut it with a cutter knife 15 of a rotary cutter 14 to obtain a expanded product with a length of 10 to 200 mm.

As mentioned above, when expanding a raw material mixture containing heat-sensitive components in the present invention, the starch in the raw material mixture has already been sufficiently expanded, so the raw material mixture does not have to be heated to such a high temperature. However, it expands sufficiently. For this reason, heat-sensitive components are contained in the puffed product as they are without deterioration, so that the puffed product can retain its powdery flavor as it is.

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 can be heated for a long time with salt, etc. Non-denaturing additives can also be added to the starchy feedstock.

In the present invention, the food raw material added to the starchy raw material that has been expanded and powdered in advance is a food raw material that contains components that deteriorate under high temperature and high pressure conditions, and is usually a food raw material that includes vegetables, fruits, etc.
Freshwater algae, seaweed, medicinal herbs, edible wild plants, edible wild vegetables,
There are mushrooms, leopardy beverage raw materials, spices, fish meat, livestock meat, whale meat, processed products of these, seasonings containing amino acids, and sugars or raw materials containing blood sugar. Among vegetables, spinach, komatsu Colored vegetables such as greens, bell peppers, mitsu leaves or perilla; colored legumes such as peas, broad beans or adzuki beans; colored fruit vegetables such as kapocha or tomatoes; colored root vegetables such as carrots; or colored root vegetables such as onions, which contain amino acids and blood sugar. Preferably. Among fruits, colored fruits such as oranges, kiwifruit, limes, and yellow peaches are preferable, and among freshwater or seaweeds, green fruits, green lettuce, etc.
It is preferable to use wakame that contains aromatic components and W protein, such as aloe vera. Among edible wild plants or edible wild vegetables, preferable are those with seasonal fragrances such as bracken or Japanese zenmai, and among mushrooms, matsutake, shiitake, and enoki mushrooms are preferable. Preferably, the mushrooms contain aroma and glycoprotein, such as bamboo shoots, shimeji mushrooms, nameko mushrooms, maitake mushrooms, pine mushrooms, or Japanese pine mushrooms. As preferred beverage ingredients, those containing aromas and carbohydrates such as coffee beans or cacao beans, or those that have a timbre and aroma such as green tea or black tea are preferable.As for spices, it is preferable to use wasabi, wasabi radish, and ginger. Spices containing heat-sensitive spices such as , garlic, soybean paste, perilla seeds, chili pepper or paprika are preferred. Furthermore, animal materials containing free 72' acids are preferable, such as fish meat, seafood, livestock meat, cow milk, and egg.
- Sodium guanylate, sodium 5'-inosinate, other 5-ribonucleotides or aromatic seasonings are preferred, and among sugars, sugars including direct attachment, glucose or fructose are preferred.

When the above-mentioned food materials are added to heated and pressurized starch materials as food materials containing heat-sensitive components, vegetables, freshwater algae, seaweed, edible wild plants, edible wild vegetables or For medicinal herbs, after harvesting, they are washed with water, dried using 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 or dried. A method in which the harvested product is washed with water, lightly blanched and then dried using the drying method described above, and the dried product is shredded or powdered, or a method in which the dried product is shredded or powdered, or a product subjected to the blanching described above. It is preferable to process by grinding 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, drying by sun drying method, hot air drying method, vacuum drying method, vacuum freeze drying method, etc., and ME cut or powdered.
Alternatively, it is preferable to use an extract obtained by extracting components from fresh, dried or frozen products, or a concentrated solution obtained by concentrating the extract.

After harvesting, beverage ingredients are dried or roasted and powdered or shredded, dried or roasted and then extracted, 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 addition, for fish, seafood, livestock meat, whale meat, milk, or eggs, dried, powdered or shredded products, or M6t
It is preferable to make it into a paste by converting it into a paste, but in the case of milk or eggs, it may be made into a paste or powder by shrinking it as is, and in the case of fish, livestock or whale meat, It may be made into a paste by removing most of the water-soluble protein, such as surimi. moreover,
Preferably, the seasoning or sweetener is in powder or liquid form.

〔Effect of the invention〕

According to the present invention, the above food raw materials are added to starch raw materials that have been expanded and powdered under high temperature and high pressure in advance, and the second extruder treatment is performed at a relatively low temperature and in a short time. . 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 a twin-screw extruder (puffed snack production capacity 30 to 50 9/hour) of Chikuichi diagram, as an extrusion dia,
Attach a rod shape with 3 diameters and 6 holes lined up in a circle at equal intervals, and set the speed of screws 20 and 21 to 20. Or
pm and set the temperature of the cooling device 5 to 20 pm.
°C, the set temperature of the heating device 61 is set to 100 °C, the set temperature of the heating device 62 is set to 120 °C, and the set temperature of the heating device 63 is set to 130 °C. The temperature of the heated heating device 64 was set to 140°C, and the pressure inside the extrusion dia was set to 8°C.
The twin-screw extruder was operated to range from 0 Kg/clt to 100 to 9/ca.

A mixture of 49.8 kg of flour and 0°2 of salt was added to this twin-screw extruder from hopper 9 at a rate of 700 g/
Supplied at a rate of 100 min. This mixture of starchy raw materials was expanded and extruded from an extrusion die at 800 rpm.
cut by a propeller cutter 8 rotating at m, thereby cutting lengths 20-25 in order and diameters 9-12
49 tons of puffed material with a weight of o, ttg per spell and one spell were obtained. This puffed product was crushed in a bell-shaped crusher equipped with a cutter knife at the bottom to obtain a puffed powder of 60 to 80 meshes.

To the puffed powder obtained here/1BK9, add 0.5 to 9 of vacuum freeze-dried spinach powder of 80 to 90 mesh,
White sand [0,, IK9, monosodium L-glutamate (chemical seasoning t)) 0-0'l and white perapa 0
．． 05Kli was added in a ribbon mixer and 10
After homogeneous mixing for a minute, a puffed powder raw material mixture was obtained.

In the above-mentioned twin-screw extruder, a rod-shaped extrusion dia with the same 3 fighting diameters and 6 holes arranged in a circle at equal intervals was installed as an extrusion dia, and the speed of the screws 20 and 21 was set to 18 Orpm, and the cooling bag N5 was Set temperature: 15°C 1 Set temperature of heating device 61: 40°C
1 Set temperature of heating device 62 to 50°C, set temperature of heating device 63 to 70°C, further set temperature of extrusion dia heating device 64 to 100°C, and set pressure inside the extrusion dia immediately before extrusion to 10 to 20 kg. The twin-screw extruder was operated within the range of /al.

The expanded powder raw material mixture obtained above was supplied to this twin-screw extruder from a hopper 9 to a cylinder 50 at a rate of 600.9/min, and a 1'5 r
7 minutes of water was supplied to the cylinder 50 to add water to the swelling powder raw material mixture. This expanded powder raw material mixture is expanded and extruded from an extrusion dia, and
cut by a cutter knife 8 rotating at a speed of 20-. 241!111
17) Length, 7-8mxt7) Diameter and diameter 0.125~
A puffed snack food 47~ was obtained having a weight per bite of product of 0.13 g. This puffed snack food had a bright yellow-green color, had a very soft and pleasant texture, showed no browning or discoloration, and retained the flavor of spinach.

Example 2 In the same twin-screw extruder as in Example 1, a rod-shaped extrusion dia with the same 3 diameters as in Example 1 with 6 holes arranged in a circle at equal intervals was installed, and the speed of screws 20 and 21 was set to 22 rpm. In addition to setting
The set temperature of the cooling device 5 is set to 25°C, the set temperature of the heating device 61 is set to 110°C, and the set temperature of the heating device 62 is set to 125°C.
Then, the set temperature of the heating device 63 was set to 130°C, and the set temperature of the heating device 64 attached to the extrusion dia was set to 140°C.
C, and further increase the pressure inside the extrusion dia to 85
Ky/cr! The twin-screw extruder was operated in a range of ~xo5Kg/l, dt.

To this twin-screw extruder, wheat starch 50 and 9 were supplied from a hopper 9 to a cylinder 50 at a rate of 650 g/min. This starchy raw material is expanded and extruded from an extrusion dia, cut by a propeller cutter 8 rotating at a speed of 800 rpm,
~30m length, lO~13s+s+ diameter and 0.
Starch puffs with weight per IM of 12.9 49
I got Kg. This puffed starch powder was pulverized in the same pulverizer as in Example 1 to obtain 48 kg of puffed starch powder having 60 to 80 meshes.

Add 48 to 9 of the obtained puffed starch powder, 1-OK9 of shimon fruit juice, 1.0 kg of white sugar and 0.02 to 9 of synthetic lemon flavor in a ribbon mixer, and mix homogeneously for 10 minutes. As a result, a puffed powder raw material mixture was obtained.

In the above-mentioned twin-screw extruder, a plate-shaped extrusion die with a width of 50 mm and a spacing of 3 mm is installed as an extrusion die, and the speed of the screws 20 and 21 is set to 20 degrees.
rpm, and set the temperature of the cooling device 5 to 1.
5°C, the set temperature of the heating device 61 to 40°C, the set temperature of the heating device 62 to 50°C, the set temperature of the heating device 63 to 70°C, and the heating device 64 attached to the extrusion dia. Set the set temperature to 80℃, and further increase the internal pressure of the extrusion dia just before extrusion to 14k<9/ca~20
It will be in the K9/ca range. In this way, I operated the twin-screw extruder.

1. To this twin-screw extruder, the expanded powder raw material mixture obtained above was supplied to the cylinder 50 from the hopper 9 at a rate of 500 g/min, and 1.7 ml of water was supplied to the cylinder 50 from the water supply pipe 40. , water was added to the above-mentioned puffed powder raw material mixture. This expanded powder raw material mixture is expanded and extruded from an extrusion dia, and transferred onto the Teflon belt 12 of a cutter device with rolling rollers shown in FIG. 3 attached to this twin-screw extruder. 13, it was lightly rolled and shaped, and then cut into a length of 120H using a rotary cutter 14. The puffed snack food obtained here exhibits a pale yellow color, has a rich lemon aroma, has a pleasant texture, and shows no browning or discoloration. The amount was 49Kg.

The size of the product puffed snack food is @ 65 mm
−.

Thickness between 4.2 and length 12 (lua, that I
The weight per mA was 0.138-Q, 145 g.

Example 3 In the same twin-screw extruder as in Example 1, FQI
I IJj″978′・Real Mal 1anU3″40″
- A two-screw extruder was operated under the same conditions as Example 2, with a single-shaped extruder in which six holes were arranged in a circle at equal intervals.

Into this twin-screw extruder, add 9 to the flour starch 50 same as in Example 2, and from the hopper 9,
Cylinder 50 was fed at a rate of 650,117 minutes. This starchy raw material is expanded and extruded from an extrusion dia, and cut by a propeller cutter 8 in the same manner as in Example 2. As in Example 2, the starch raw material is swollen and extruded from an extrusion dia.
49 kg of starch puffs with a diameter of 10-13 m and a weight per mJ of 0.121 were obtained. This starch puffed product was crushed in the same crusher as in Example 1,
48 kg of expanded powder of starch having 60 to 80 meshes was obtained.

The puffed starch powder obtained here is 48 to 9, tooo
Peeled shrimp boiled for 1 minute at c and crushed through a chopper 1. OK9, 5 kg of thawed walleye pollock minced meat, 0.1 g of grated ginger juice, 0.02 g of grated ginger juice and 0.02 g of koshimi powder were mixed, and the resulting mixture was stirred and mixed in a silent cutter for 10 minutes. hand,
A puffed powder raw material mixture was obtained.

In the above-mentioned twin-screw extruder, an extrusion diamond having a width of 50mm and a maximum length of 6u at the center and having a semi-circular plate shape in cross section is installed, and screws 20 and 2 are attached.
1 speed to 22Orpm+, the set temperature of the cooling device to 25°C, the set temperature of the heating device 61 to 806C, the set temperature of the heating device 62 to 90°C,
The set temperature of the heating device 63 is set to 95°C, the set temperature of the heating bag f164 attached to the extrusion dia is set to 1108C, and the internal pressure of the extrusion dia immediately before extrusion is set in the range of 50Ky/ca to 6oKg/ca. The twin-screw extruder was operated as follows.

To this twin-screw extruder, the expanded powder raw material mixture obtained above was supplied from the hopper 9 to the cylinder 50 at 500 g/min, heated to the respective set temperature,
It was expanded and extruded from the extrusion die described above. This expanded extrudate is transferred onto the Teflon belt 12 of the cutter device with rolling rollers shown in FIG. Length 1 in rotary cutter 14
It was cut to 2Qsm. The product of puffed snack food obtained here has a width of 68 m, a maximum length of 10 m and a width of 12 m.
It is a board-shaped piece with a length of 0 mm, and has a length of 0.15 mm.
8~O; 180J9 product I TL/! With the right weight, the yield is 48! It was 7.

The color tone of the puffed snack food product is grayish white dotted with light red spots of shrimp pigment, and the product retains the flavor of shrimp and ginger, and there is no browning or discoloration. It was a puffed snack food with no grains and excellent mouthfeel.

[Brief explanation of the drawing]

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;
and FIG. 3 is a side view of a post-processing device for post-processing and cutting the expanded material in the extruder expansion device. [Drawing code] 1 Outer wall of Niji cylinder 20 Niji cylinder 21 Niji cylinder 22 Niji screw shaft 23 Niji cylinder shaft 30: Kneading disk 31: Kneading disk 40: Water supply pipe 5: Cooling device 50 Niji cylinder 61: Heating device 62: Heating Device 63: Heating device 64: Heating device 7: Extrusion die 8: Propeller cutter 9: Hopper 12: Teflon belt 13: Rolling roller replacement 14: Rotary cutter
115=Cutter knife 16: Puffed material 18: Drive roll

Claims (6)

[Claims] (1) Heating the starch powder raw material with an extruder expansion device,
After pressurizing and extruding to normal pressure to create a puffed product, the obtained puffed product is pulverized, and the obtained puffed product powder is mixed with food raw materials containing heat-sensitive ingredients, The method is to prepare a mixed raw material for a puffed product, heat the resulting mixed raw material for a puffed product to a low temperature that does not cause deterioration of heat-sensitive components, pressurize it, and then extrude it from an extrusion die to normal pressure to remove heat-sensitive components. 1. A method for producing a puffed snack food that retains the flavor of the ingredients, characterized by obtaining a puffed product containing the ingredients in an unaltered state. (2) The production method according to claim 1, wherein the food material containing a heat-sensitive component is dried spinach powder. (3) The manufacturing method according to claim 1, wherein the food material containing a heat-sensitive component is minced fish. (4) The production method according to claim 1, wherein the food material containing heat-sensitive components is homogenized orange juice. (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.