JPS63119652A - Snack base and preparation thereof - Google Patents

Abstract

PURPOSE:To obtain a base dough for snack having excellent sense of eating, by cooking grain flour and water in a twin-screw extruder, extruding the cooked dough not to expand and drying the extruded dough. CONSTITUTION:Water is added to grain flour and the obtained blend is fed to a twin-screw extruder and cooked at >=200mm/sec relative speed of the screws in the extruder, 10-300sec treating time and 90-150 deg.C material temperature. Auxiliary raw materials, e.g. common salt, saccharides, seasoning, fat or oil, emulsifying agent, etc., are suitably blended according to the purpose. The cooked dough is then cooled to about 40-60 deg.C. In the cooling step, ethyl alcohol or carbonated water is added or gaseous carbon dioxide or nitrogen gas is introduced to contain bubbles having 1-200mum diameter in a volume of 3-50vol% based in the total volume of the dough. The resultant dough is then extruded under ordinary pressure not to expand, suitably cut, formed and dried to afford the aimed snack material.

Description

DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to snack seeds, and more particularly to snack seeds that can be easily expanded by heating using microwaves or the like to provide a good snack, and a method for producing the same.

[Conventional technology]

In recent years, snack rings have been provided that can be expanded by microwave heating or the like to instantly produce snacks at home.

As a method for producing such snack rings, for example, grain flour is steamed to gelatinize, kneaded and rolled, and then dehydrated to a specific moisture value.
A method of mixing 5 to 30% oil and fat to this (Unexamined Japanese Patent Publication No. 1989-
No. 12264) is known.

[Problem that the invention seeks to solve]

It is desirable for snacks to have a light and crunchy texture, but the snack rings produced by the conventional method described above have a dense structure that contains almost no air bubbles, so when heated in a microwave oven, etc. The problem was that the puffing was insufficient, and the texture was as hard as Senbei. [Means for Solving the Problems] Under these circumstances, the inventors of the present invention earnestly attempted to solve the problem. As a result of research, it was found that snack rings containing air bubbles of a specific size in their structure easily expand when heated in a microwave oven, etc., resulting in a snack with a crunchy texture, and also contain air bubbles. The present invention was completed based on the discovery that the snack rings can be manufactured by using a twin-screw extruder and performing a packing process and cooling under specific conditions.

That is, the present invention provides a snack ring made of gelatinized flour containing 3 to 50% by volume of air bubbles with a diameter of 1 to 200 μm based on the total volume.

Furthermore, the present invention provides flours and 30%
~60% by weight of water is supplied to a twin-screw extruder, and the relative circumferential speed of the screw inside the extruder is 20% by weight.
0mm/sec or more, processing time 10-300 seconds, product temperature 90
Provided is a method for producing snack rings containing air bubbles with a diameter of 1 to 200 μm in an amount of 3 to 50% by volume of the total volume, characterized by performing a packing treatment at ~150°C, followed by cooling, extrusion and drying so as not to expand. It is something to do.

The bubbles contained in the snack ring of the present invention have a diameter of 1 to 200.
If the diameter of the bubbles is smaller than this, the steam will not concentrate in the bubbles when heated in a microwave oven, etc., so expansion will occur. However, when it is expanded, the membrane becomes thick and has a hard texture, which is not desirable. In addition, the bubbles are 3 to 30% of the total volume.
It is necessary that the amount is 50% by volume, preferably 5 to 30% by volume; if it is less than this, sufficient swelling by heating cannot be obtained, and if it is more than this, the shape retention of the snack ring is poor and its storage or Since the air bubbles are crushed during the distribution process, sufficient expansion does not occur even when heated.

In the present invention, the volume of the air bubbles in the snack is determined by making an enlarged cross-sectional photograph of the snack ring and using the image processing system of the conginiter [manufactured by Yotik, Image Data 30ON].
) is measured by the method of calculating.

Such a snack ring of the present invention is manufactured, for example, as follows.

In the present invention, examples of grain flours include wheat flour, corn flour, rice flour, corn starch, potato starch, and wheat starch.

The twin-screw extruder used in the present invention consists of a feeder for supplying raw materials, several barrels, two-shaft screw elements installed in each of the several barrels, and a die attached to the tip of the barrel. The several barrels are combined into a raw material supply section, a heating section, and a cooling section, and an additive supply port is provided approximately in the middle of the cooling processing section.

In order to produce the snack seeds of the present invention, 30 to 60% by weight, preferably 35 to 50% by weight of the above-mentioned flour and the flour are used.
% water by weight is fed into a twin-screw extruder. If the amount of water added is less than the above range, the starch will not be sufficiently gelatinized during the packing process, and it will be difficult to uniformly expand the starch during microwave heating. If the amount exceeds the above range, the seed dough will be too soft when extruded from an extruder, making it difficult to process such as shaping and cutting, and it will be difficult to obtain a uniform product. Further, at this time, as auxiliary raw materials, salt, sugars, seasonings, oils and fats, emulsifiers, vitamins, minerals, etc. may be added as appropriate depending on the purpose.

The raw flour and water supplied to the twin-screw extruder are
The internal screw mixes the wires and forms the dough,
This means that in the heating section of the extruder, the relative peripheral speed of the screw is 200 rpm/second or more, and the processing time is 10
~300 seconds 1 item temperature 90~150℃, preferably 100℃
Cutting treatment is carried out at ~120°C. The purpose of this cooking process is to sufficiently gelatinize the starch. If the processing time and temperature are less than the above range, the gelatinization will be insufficient, and if it exceeds this range, the starch will become burnt, which is undesirable. do not have. Heating may be performed by heating the extruder barrel from the outside with a heater or the like.

Furthermore, the relative circumferential speed of the screw affects the size of the bubbles that are formed, with a high circumferential speed producing small bubbles and a low circumferential velocity producing large bubbles. Therefore, in the present invention, the relative peripheral speed of the screw is 200
It is necessary that the speed is rnm/sec or more. In the present invention, the relative circumferential speed of the screw is defined as "screw diameter x π x
"number of revolutions".

The dough that has been subjected to the sewing process is then sent to the cooling section in the extruder, and if the product temperature is over IOO℃,
It is cooled to 100'C or less, preferably 40 to 60'C.The purpose of this cooling is to prevent swelling when extruded under normal pressure and to facilitate cutting in the subsequent process.
Furthermore, this is to prevent scattering of ethyl alcohol, carbonated water, carbon dioxide gas, and nitrogen gas that may be added in this step. Cooling may be performed by cooling the extruder barrel from the outside with cooling water or a refrigerant.

Further, in this cooling step, finely chopped vegetables, crushed nuts, etc. may be added depending on the purpose.

Next, the seed dough thus obtained is extruded under normal pressure so as not to swell. In order to prevent swelling, in addition to the above-mentioned cooling, extrusion pressure, extrusion speed, die hole diameter, etc. may be adjusted. The shape and diameter of the hole in the die during extrusion may be selected depending on the purpose, but in order to obtain a uniformly expanded product, the thickness of the extrudate should be 8 mm or less, especially 1 to 1 mm.
It is preferable to set it to 5 mrn.

The extruded seed dough is appropriately cut, shaped and dried to obtain snack seeds. When drying, the moisture content of snack seeds is 10 to 2.
The drying process may be carried out until the drying temperature reaches 0%, preferably 12 to 14%, and any method may be used as long as it does not cause burning, such as ventilation drying.

In this way, by using a twin-screw extruder to perform the packing process, cooling, and non-expanding extrusion, a snack material containing air bubbles can be obtained. This is carried out by adding a leavening agent such as powder or baking soda, or by adding ethyl alcohol or carbonated water in the cooling process, or by introducing carbon dioxide gas or nitrogen gas.

[Action and effect]

The snack seeds of the present invention contain many air bubbles in their structure, so when heated with microwaves, etc., steam concentrates in the air bubbles, and the internal pressure is high, making it easier to burn. The snack food is uniformly expanded to double its volume and has a light and crunchy texture.

〔Example〕

Next, an example will be given and explained.

Example 1 50 parts of corn flour, 50 parts of wheat starch, 1 part of baking soda, 1 part of common salt, and 35 parts of water were placed in a twin-screw extruder (Wer).
ner & Pfleld machine (Model C-37 manufactured by RER), and after being subjected to the extruder barrel heating section at a screw relative circumferential speed of 580 mm for 7 seconds and a processing time of 20 seconds at a product temperature of 100°C, the same The product was cooled to a temperature of 60°C in the cooling section inside the barrel. This product temperature is 60℃
, a wheel die (diameter 15
m/m) under normal pressure to prevent swelling. This was cut into pieces of 5 m/m and dried in a humidity control dryer to a moisture content of 13% to obtain snack seeds with an average cell diameter of 20 μm and a cell volume of 5% by volume. When this snack type 40f was heated in a microwave oven (600W) for 2 minutes and 30 seconds, the volume was 8.
A snack food that doubled in size and had a crispy and light texture was obtained.

Example 2 40 parts of corn flour, 30 parts of wheat starch, 20 parts of rice flour,
10 parts of tapioca starch, 1.5 parts of common salt, and 40 parts of water were put into the same twin-screw extruder as in Example 1, and heated in the barrel heating section of the extruder at a screw relative peripheral speed of 780 mm for 7 seconds and a processing time of 15 seconds. 2 seconds, the material temperature was 105°C, and then the product was cooled in the same barrel cooling section to a material temperature of so'c''!.In the middle of this cooling, 2 parts of ethyl alcohol was added, and the material temperature was 50°C. Pressure 50 failure/a
n'' using a plate-shaped die (IX15rn/rn) under normal pressure so as not to swell.
The snack material was cut into pieces of 1.5 m and dried to a moisture content of 14% using a humidity control dryer to obtain a snack crop with an average cell diameter of 3 μm and a cell volume of 30% by volume. Microwave this snack type 301 (12
00W) for 30 seconds, the volume expanded to about 9 times. A light textured snack with a corn-like structure was obtained.

Example 3 70 parts of rice flour, 20 parts of wheat starch, 10 parts of corn starch,
1 part of common salt and 35 parts of water were put into the same twin-screw extruder as in Example 1, and heated at a relative screw peripheral speed of 290 mm/sec in the barrel heating section of the extruder for a processing time of 3.
After being subjected to the packing treatment for 0 seconds at a material temperature of 95.degree. C., it was cooled to a material temperature of 60.degree. C. in the cooling section within the same barrel. In the middle of this cooling barrel, 2 parts of commercially available green seaweed were added and mixed.

This was extruded at a temperature of 60°C and a pressure of 90 kg/cm'' using a plate die (1 x 4 sm/m) under normal pressure so as not to swell, and cut into pieces of 20 m/m.

This was dried to a moisture content of 12.5% using a humidity control dryer to obtain snack seeds with an average cell diameter of 150 μm and a cell volume of 3% by volume. Microwave this snack type 251 (600
When heated for 2 minutes and 30 seconds with W), the volume expanded five times, and a snack food containing Nori seaweed with a texture similar to Soka Senbei was obtained.

Example 4 40 parts of corn flour, 30 parts of potato starch, 3 parts of wheat starch
0 parts, 1.5 parts of common salt, and 45 parts of water were put into the same twin-screw extruder as in Example 1, and the relative circumferential speed of the screw was set to 390 mm in the barrel heating section of the extruder.
After being subjected to the packing treatment for 7 seconds, for a treatment time of 25 seconds, and at a material temperature of 103°C, it was cooled to 75°C in the cooling section within the same barrel. Carbon dioxide gas was introduced in the intermediate part of the cooling, and after mixing and kneading, the product was extruded under normal pressure using a plate-shaped die (1 x aom/m) at a temperature of 75° C. and a pressure of 30 kg/crIL2 to prevent swelling. This was cut into pieces of 15 m/m and dried to a moisture content of 14% using a humidity control dryer to obtain snack seeds with an average cell diameter of 50 μm and a cell volume of 50% by volume. Heat this snack type 302 in the microwave (600W) for 3 minutes.
When heated for a minute, the volume expanded to about 8 times, yielding a snack food with a crispy and light texture.

Example 5 40 parts of corn flour, 40 parts of wheat starch, 20 parts of corn starch, 1.5 parts of common salt, and 25 parts of water were put into an extruder, and the relative circumferential speed of the screw was set to 580 mm/sec in the barrel heating section of the extruder. After processing for 20 seconds at a temperature of 100° C., the product was cooled to a temperature of 60° C. in the same barrel cooling section.

In the middle of this cooling, 10 parts of carbonated water was added, mixed and kneaded, and the product temperature was 60°C and the pressure was 60.9/cT! L! It was extruded using a twist die (diameter 10 m/m) under normal pressure so as not to swell. This was cut into pieces of 30 m/rn and dried in a humidity control dryer to a moisture content of 13% to obtain snack seeds with an average cell diameter of 30 μm and a cell volume of 15% by volume. When this snack type 4Of was heated in a microwave oven (1200 W) for 40 seconds, the volume expanded nine times and a snack food with a light texture was obtained.

that's all Applicant: Food Industry Extrusion Shoeking Technology Research Association , -2-1,j

Claims (1)

[Scope of Claims] 1. A snack variety consisting of gelatinized flour containing 3 to 50% by volume of air bubbles with a diameter of 1 to 200 μm based on the total volume. 2. Grain flour and 30 to 60% by weight of water relative to the flour are supplied to a twin-screw extruder, and the relative circumferential speed of the screw inside the extruder is 200 mm/sec or more,
After processing for a processing time of 10 to 300 seconds at a product temperature of 90 to 150°C, the product is cooled, extruded and dried to prevent swelling.Cubs with a diameter of 1 to 200 μm are formed by 3 to 50 volumes of the total volume. %-containing method of producing snack seeds. 3. The method for producing snack seeds according to claim 2, which comprises adding a leavening agent to the flour. 4. The method for producing snack seeds according to claim 2, in which ethyl alcohol, carbonated water, carbon dioxide gas, or nitrogen gas is added during cooling.