JPS62275650A - Production of expanded confectionery - Google Patents

Abstract

PURPOSE:To form an uniformly expanded structure, by carrying out operation of heating and compressing, keeping the distance between the top and bottom forces as it is, releasing only the compressive force, continuing heating in this state, expanding a confectionery material and removing steam in the heating after compressing. CONSTITUTION:A confectionery material 6, e.g. polished glutinous rice, etc., is put in a middle force 1 and top and bottom forces 2 and 3 to carry out heating from the start of production to the end thereof. A given time from the start of production is a process for steaming and kneading the glutinous rice. After passing through this process, the top force 2 is lowered to produce and form a rice cake. The position of the top force 2 is kept as it is and the presence applied to the top force 2 is reduced to zero to apply only the weight of the top force 2 to the glutinous rice. Heating is continued in this state to carry out expanding and drying and the surface is roasted to beautiful brown and colored. Steam generated from the confectionery material 6 from the start to end of production is released from a clearance 4 to the outside. As a result, the expanded tissue becomes uniform and fine texture and a product having both a good taste, e.g. crispiness, etc., and an uniform thickness and whole shape can be produced.

Description

[Detailed Description of the Invention] 3. Detailed Description of the Invention [Field of Industrial Application] This invention relates to an expanded confectionery that uses rice, wheat, corn, soybeans, and other miscellaneous products containing starch as confectionery ingredients. The present invention relates to a manufacturing method.

[Conventional technology]

Conventionally, there is a method of manufacturing confectionery by heating and expanding confectionery materials between the upper and lower molds in a cylindrical medium mold.This manufacturing method involves heating and compressing confectionery materials in a sealed mold at the same time. ,
The upper and lower molds were lifted up, removed from the middle mold, decompressed, and rapidly expanded.

[Problem that the invention seeks to solve]

In the above manufacturing method, the confectionery ingredients are heated and compressed in a sealed state, and the confectionery materials are decompressed and expanded by taking them outside, and the external shape is not regulated at all, so it is difficult to control each operation, and the following is explained below. There were such inconveniences.

In other words, if the temperature and pressure are too low, the inside of the sealed mold will become excessively high temperature and pressure, and when the compression is released, the confectionery material will expand significantly and the foam structure inside will become rough or destroyed. A situation had arisen.

Furthermore, since the pressure is lowered all at once to atmospheric pressure without any restriction on the external shape, it is difficult to mold it into a fixed shape.

In addition, when the temperature and pressure were lowered too low, insufficient foaming occurred in some areas.

[Means for solving problems]

The first invention involves heating and compressing the confectionery material, then removing only the compression force while leaving the gap between the upper and lower molds as is, and continuing to heat the confectionery material in this state to expand the confectionery material. At least the heating after compression is performed to remove steam.

The second invention is to maintain the upper mold and the lower mold at appropriate intervals,
Confectionery ingredients are heated to expand, and the heating is done while removing steam.

[Effect]

This invention has the following effects.

In both the first invention and the second invention, the confectionery is manufactured while removing steam, so it is possible to prevent the inside of the mold from becoming excessively high temperature and pressure. Therefore, it is possible to prevent sudden and excessive changes in the confectionery ingredients, making it easier to control the manufacturing process, improving quality, and preventing variations in quality.

Further, in the first invention, heating is performed after the compression force is removed, with the gap between the upper mold and the lower mold remaining unchanged. Confectionery materials placed under high temperature and high pressure during the compression process generate a large amount of pressure to foam and expand.

Therefore, when the compressive force is removed, the confectionery material moves through the mold, and the granular material foams to such an extent that it no longer retains its original shape, and the particles adhere to each other. However, the expansion is suppressed because the upper and lower molds always sandwich the confectionery material, and the expansion energy acts in the direction of developing the foam structure inside the confectionery material.
Make the foam structure uniform and fine-grained. Since free expansion is restricted, the degree of molding is also very good.

In the second invention, since the upper and lower molds are kept at an appropriate interval without performing compression, the thickness of the confectionery can be freely changed by adjusting the interval. In particular, granular materials can be sufficiently expanded while retaining their granular shape, and molded confectionery of various shapes can be manufactured by freely changing the adhesion state of each particle.

In other words, if the distance between the upper and lower molds is too narrow, the molds will move due to the expansion force of the confectionery material, but if this distance increases to a certain extent and the expansion force becomes weaker, the thickness of the confectionery can be freely set by adjusting the distance. be able to.

Further, by adjusting the interval and changing the volume and pressure inside the mold, the degree of foaming and expansion of the confectionery can be controlled, and in the case of granular materials, the degree of adhesion of each particle can also be controlled.

Furthermore, since the increase in pressure and temperature caused by narrowing the gap is smaller than that in the case of compression, each particle can be expanded while maintaining its original shape, and the adhesive force is also relatively weak. Therefore, it is possible to produce molded confectionery of various shapes with varying adhesion density without destroying the shape of the sufficiently expanded particles.

〔Example〕

Embodiments of the invention will be described based on the drawings.

In FIG. 1, (1) is a cylindrical middle mold, (2) is a vertically movable upper mold, and (3) is a fixed lower mold.

An upper mold (2) is formed with a slight gap (4) between the middle mold (1), upper mold (2), and lower mold (3) to release steam generated during heating and compression to the outside air. ) A release washer (5) is formed on the lower surface and the upper surface of the lower mold (3) to prevent the confectionery material from burning, and the surface of the release washer (5) is provided to facilitate separation from the confectionery material. Treated with Teflon.

The heating means of such a device are the middle type (1) and the upper type (2).
, all or any of the lower molds (3) have a built-in heating wire, or
A known means such as using a burner is used.

Next, a method for manufacturing expanded confectionery using the apparatus configured as described above will be explained.

In the examples listed below, polished rice is used as the confectionery ingredient (6). Polished rice contains 20% water and may be used as is, but it is preferable to use rice that has been soaked in water (water content approximately 40%).Insertion of the confectionery material (6) into the mold is as follows: This is done by moving the upper mold (2).

1st Example (Figure 2) Heating is carried out from the start to the end of production. For a certain period of time from the start of production, there is a steaming process in which polished rice is steamed, and after this process, the upper mold (2) is lowered to perform compression and make and shape rice cakes.

Next, the pressure applied to the upper mold (2) is set to 0, leaving the upper mold (2) in the same position, and only the weight of the upper mold (2) is applied to the rice. In this state, the material is heated continuously, expanded, dried, and then baked to give it a golden color.

From the start to the end of production, steam generated from the confectionery material (6) is released to the outside through the gap (4).

The heating temperature is closely related to the heating time, the difficulty of compression timing, the drying time, the depth of the iris, and the shade of the baked color.The setting is extremely important.As shown in Table 1, the heating temperature As the shape becomes flat, the heating time and drying time become shorter, the compression timing becomes more difficult, and the depth of the crack becomes deeper.

Table 1 The heating temperature is preferably 180 to 240°C as shown in Table 1.

The compression process is an important process in which, by generating high-pressure steam, the polished rice that has been gelatinized by heating and steaming is made into a uniformly heated plate shape, and at the same time, the expansion of the starch is promoted.

Therefore, the viscosity (malleability) of the silk grain changes as it is heated,
It is extremely important that compression begins when the water content (the source of the high-pressure steam that provides the expansion force) reaches the optimum value for processing.

The point at which this optimum processing value is reached differs depending on the heating temperature and processing amount.

Furthermore, the allowable time for errors in compression timing also varies depending on the heating temperature and amount of processing. During one manufacturing process, the temperature of the mold is not constant, but the temperature increases and decreases repeatedly, and compression must be performed when the set temperature is reached, making it difficult to get the timing right.

In general, it is more difficult to match the timing for high-temperature, small-volume machining than for low-temperature, high-volume machining.

Usually, if the compression is too early, the pattern on the surface will be uneven due to uneven expansion, and if the compression is too slow, the desired shape will not be obtained due to insufficient expansion or elongation.

According to the experimental results, a preferable product was obtained when the compression timing was 20 to 40 seconds after the start of heating, the compression timing was 1 to 5 seconds, and the pressure was 5 to 10 kg/-.

In the compression process, the confectionery material (6) spreads completely within the mold and foams due to high temperature and high pressure, and an expansion force is generated inside. Then, in the next expansion process, when the compression force is removed, expansion begins. The form and degree of expansion vary with both compression timing and pressure. In other words, there is a very delicate relationship between the expansion phenomenon and compression. For example, even if only the pressure is changed at the same timing, the expansion change that corresponds to the pressure will not occur. In order to cause a change that corresponds to the pressure, the compression timing must also be changed. It may be necessary to change.

The expansion process resulted in 1.8-2.7 ml/g of confectionery material.

The manufacturing limits in the experiment were a sample diameter of 45 nm, a thickness of 1.5 to 5 mm, and a weight of 0.8 to 3 g.

The lower limit of the processing limit is caused by the malleability characteristics during compression of polished rice grains, and the upper limit is caused by non-uniform heating and steaming (between the mold contact area and the center) and the high moisture phenomenon in the center.

In this example, since compression is performed after steaming in advance, the confectionery material (6) is not subjected to excessive high temperature and pressure during compression, preventing subsequent explosive expansion, improving the foam structure, and improving the confectionery material (6). It also becomes easier to control the state of the material (6). Therefore, it is suitable for processing confectionery materials that are easily affected by temperature and pressure.

Second Example (FIG. 3) This example differs from the first example in that heating and compression are performed at the same time as the start of production, but the subsequent steps are the same as the first example.

That is, polished rice is placed in a mold, heated and compressed, the compression is stopped after a certain period of time, and expansion, drying, and finishing are performed continuously.

The heating temperature is 200 to 240°C.

In this example, since heating and compression are performed simultaneously, the following points must be noted.

First, it is necessary to suppress the moisture content of confectionery materials. This is because the sudden high temperature and high pressure causes local foaming expansion, resulting in decreased surface flatness and incomplete drying of the center. According to experimental values, a maximum moisture content of 12 to 20% was the limit.

However, if the processing conditions are adjusted, the water content has little effect on the degree of expansion.

Second, if the compression conditions (pressure, time, compression speed) are excessive, expansion will be suppressed and a glass-like hard material will be produced due to high temperatures. Therefore, it is necessary to be very careful when setting the conditions. According to the experimental results, the degree of expansion is 2.5 to 2.
．． In the case of 1 ml/g, a pressure of 6 to 12 kg/cd and a compression time of 1 to 5 seconds were preferred.In this example, heating and compression are performed at the same time as the start of production, resulting in extremely high temperature and high pressure, resulting in a hard and low water content. Suitable for processing confectionery materials. Also, since the compression timing is not aligned, the operation can be simplified if the above precautions are taken into account.

Third Embodiment (FIG. 4) In this embodiment, the spacing between the upper and lower molds (2) and (3) is kept constant from beginning to end during heating.

As heating progresses, the polished rice grains undergo steaming, gelatinization and swelling,
Adhesion, drying, and finishing of each particle are performed continuously.

The processing temperature is 190 to 240°C, and the depth of the burr and the required time vary depending on the temperature.

In the experiment, the sample weight was 2 g and the heating temperature was 200°C.
It was 0 seconds.

In this embodiment, unlike the first and second embodiments, there is no compression process, and the adhesive molding of each particle is performed by adjusting the interval between the upper and lower molds (2) and (3). Therefore, there is an advantage that difficult compression of operating conditions can be omitted. The adhesive force is relatively weak because it is only due to the swelling of the polished rice during steaming.

The feature of this embodiment is that since no compression is performed, the expansion of the polished rice grains is relatively slow, and the adhesive strength is also relatively weak. Therefore,
Each particle can be expanded while maintaining its original shape, and the density of adhesion can be freely changed by changing the spacing between the upper and lower molds (2) and (3).

In the experiment, they succeeded in creating so-called irigome yaki, in which the particles did not overlap but were glued together with some gaps between them.

The lowest surface density at this time was 0.1 g/e113. Products made with this minimum surface density had weak bonding strength between particles and easily fell apart. Therefore, it has the advantage that it can also be used for the purpose of manufacturing single-particle confectionery. In order to obtain a molded product, the interval between the upper and lower molds (2) and (3) may be set to be greater than this minimum surface density.

In addition, the density of a confectionery in which each particle does not overlap and has no gaps is O,1
It was 4g/cs. At this density, the bonding strength between particles increased, and a certain level of strength as a molded confectionery was obtained.

By the way, the confectionery (7) shown in FIG. 5 is manufactured by the manufacturing method of the first embodiment or the second embodiment, which includes a compression operation.

In addition, as confectionery ingredients, all powders containing starch,
Of course, granular materials can also be used.

Further, it is sufficient that at least one of the upper mold (2) and the lower mold (3) is vertically movable.

Alternatively, the middle mold (1) and the lower mold (3) may be integrated into a concave mortar into which the upper mold (2) is fitted.

In addition, the steam removal in the first and second embodiments does not need to be performed during the entire operation, but may be performed during compression and post-compression heating, especially during expansion, when a large amount of steam is generated. [Effects of the Invention] Since the present invention manufactures confectionery while removing steam, it is possible to easily control the manufacturing process, improve product quality, and reduce variations in quality.

In addition, in the first invention, since heating is performed after the compression force is removed while leaving the gap between the upper and lower molds unchanged, the foamed structure becomes uniform and fine-grained, resulting in a product with good texture and good taste, and a uniform thickness. , a product with a flat surface and a well-defined overall shape can be produced.

In the second invention, since the interval between the upper and lower molds is maintained at an appropriate interval from beginning to end, difficult compression operations can be omitted and the thickness of the confectionery can be freely changed. In addition, the degree of foaming, expansion, and adhesion of granular materials can be controlled simply by adjusting the spacing, making the operation extremely simple.

Furthermore, since compression is not performed, there is an advantage that molded confectionery of various shapes can be produced with varying adhesion density without destroying the shape of the sufficiently expanded particles.

[Brief explanation of drawings]

1 to 5 are drawings showing embodiments of the present invention. FIG. 1 is a sectional view of an apparatus embodying the manufacturing method according to the present invention. FIG. 2 is an operation diagram of the first embodiment. Figure 3 is the second
Operation diagram of the embodiment. FIG. 4 is an operation diagram of the third embodiment. FIG. 5 is a perspective view of a confectionery manufactured by the manufacturing method of the first embodiment or the second embodiment.

Claims (1)

[Claims] 1. In a method for manufacturing confectionery by heating and expanding confectionery materials in a mold, after heating and compression operations are performed, the compression force is increased while leaving the gap between the upper and lower molds as is. 1. A method for producing an expanded confectionery, which comprises removing only the confectionery material, continuing heating in this state to expand the confectionery material, and removing steam at least during heating after compression. 2. The method for producing an expanded confectionery according to claim 1, wherein the heating and compression operations are performed after heating. 3. A method for producing an expanded confectionery according to claim 1, characterized in that heating and compression operations are performed simultaneously. 4. In a method of manufacturing confectionery by heating and expanding confectionery materials in a mold, the upper and lower molds are held at an appropriate distance while being heated to expand the confectionery materials, and the heating is performed while removing steam. Characteristic method for producing expanded confectionery.