JPS6317421B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a novel method for producing snack-like foods using grains as raw materials.

There have been many snack-like foods on the market that use potatoes and grains. Among these, molded potato chips made from potatoes are preferred for their unique texture and taste. These potato chips are obtained by grinding potatoes, making dough, and then forming the chips and frying them in oil. The inventors of the present invention intended to produce a food product having such a texture using cereals as a raw material, and attempted production using the same method as described above. However, the food thus obtained had a hard texture and did not have the desired flavor.

Therefore, the present inventors investigated the relationship between manufacturing conditions and the texture of the resulting product, and found that they used granular grains instead of powdered grains as raw materials, and then molded the grains by moist heat and molding. We have also found that foods with crispy taste can be obtained by deep-frying.

The present invention is a method for producing a snack-like food using grains by applying moist heat, molding, and deep-frying the grains.

The grains used in the method of the present invention include grains such as wheat, barley, corn, buckwheat, oats, and milo.

Furthermore, the grains that are the starting material for the method of the present invention refer to grains that have been coarsely ground to have a particle size of 0.2 to 1.5 mm. If the grain size of the grain is smaller than the above range, the final product will have a hard texture. Moreover, if the particle size is larger than the above range, molding becomes difficult.

The grains are subjected to a moist heat treatment to increase the degree of gelatinization of starch in the grains to 90% or more. The moist heat treatment is performed under conditions such that the moisture content after treatment is 18 to 30%, particularly 20 to 25%. If the moisture content after heating is too high, the grains will stick to each other and form a lump, resulting in poor workability. On the other hand, if it is too small, the gelatinization of grain starch will not be carried out sufficiently and uniformly, resulting in a texture after frying that will be hard and lack crispness. Examples of the means for moist heat treatment include equipment used for ordinary heating, a steamer, a continuous pressure can, and the like. As conditions for the moist heat treatment, it is sufficient to add 3 to 10% by weight of water to the grains and then steam for 30 to 3 minutes at a pressure of 1.0 to 3.0 kg/cm ² .

Next, water is added to and mixed with the moist heat treated grains. The amount of water added is 25~25% of the weight of the grains treated with moist heat.
35% is good. At this time, salt may be added together with water for seasoning. Further, salt may be added when adding water before the moist heat treatment. The resulting mixture is shaped into a flat shape. If the shaping is performed so that the thickness of the flat product after shaping is 0.8 to 1.5 mm, the texture of the product after frying will be good. Shaping operations include, but are limited to, methods such as a method in which grains are compressed with a pair of rolls to form a belt shape and then subdivided, and a method in which the grains are formed into a dough shape using an extruder or the like, and then pressed and subdivided. It's not a thing.

The obtained flat objects are deep-fried. If the moisture content of the flats is adjusted to 5-13% prior to deep-frying, the texture of the product will be favorable. The conditions for deep-frying are preferably 180-200°C and 10-20 seconds.

The snack-like food thus obtained has a crispy taste and does not feel hard. This is particularly noticeable when semolina or corn grits are used as the raw grain. According to the method of the present invention, it is possible to mix two or more types of raw materials, and foods other than cereals can also be added.

Examples of the present invention are shown below. Note that the middle part of the examples is parts by weight.

Example 1 5 parts of water was added to 100 parts of thin wheat semolina having a particle size of 0.45 to 0.85 mm, and the mixture was mixed with a mixer. Next, this product was steamed in a retort apparatus at 1.9 kg/cm ² for 10 minutes. The degree of gelatinization of the obtained steamed semolina was 95%, and the water content was 21%.

To 100 parts of this steamed semolina, 30 parts of water and 3 parts of common salt are added and mixed by stirring.

The resulting mixture is rolled into a noodle making machine.
Twice at 0.4mm and roll gap 0.2mm
A noodle sheet with a thickness of 1 mm was obtained by passing it through once. This was molded into a circle with a diameter of 5 mm using a circular die cutter.

The circular flats were then dried at 100° C. for 15 minutes to a moisture content of 9%.

This product was deep-fried for 15 seconds at 200°C using a frying pan to obtain a snack-chip-like food made from wheat.

Example 2 50 parts of strong semolina with a particle size of 0.25 to 0.70 mm and 50 parts of corn grits with the same particle size were mixed and mixed with 4
1 part water and 3 parts common salt were added and further mixed. This mixture was subjected to moist heat treatment in a pressure cooker at 1.8 kg/cm ² for 10 minutes. The obtained product has a degree of gelatinization of 95
% and moisture content was 19%.

Add 25 parts of water to 100 parts of this and mix.

This mixture was then shaped into a circular shape in the same manner as in Example 1.

The obtained circular flattened product was deep-fried in a frying machine under the same conditions as in Example 1 to obtain a snack chip-like food product.

Example 3 100 parts of rye grits with a particle size of 0.6 to 1.2 mm and 8 parts of water
3.0 parts and fed to a continuous steamer.
Steaming treatment was performed for 3 minutes at Kg/cm ² . The obtained steamed rye had a degree of gelatinization of 95% and a moisture content of 23%.

To 100 parts of this, 30 parts of water and 3 parts of common salt are added and mixed.

This mixture was then shaped into a circular shape in the same manner as in Example 1.

The obtained circular flat products were fried in a frying pan at 180°C for 20 seconds to obtain a snack chip-like food using rye.

Example 4 10 parts of water was added to 100 parts of strong wheat semolina with a particle size of 0.7 to 1.5 mm, and the mixture was heated to 1.2 parts in a retort apparatus.
Steaming treatment was carried out for 30 minutes at Kg/cm ² . The obtained steamed semolina had a degree of gelatinization of 97% and a water content of 25%.

30 parts of water was added and mixed to 100 parts of this material.

The resulting mixture was fed into an extruder and granulated into a cylinder with a diameter of 2 cm. This granulated product was pressed into a circular shape with a thickness of 1 mm using a pair of rolls (gap 0.5 mm).

The obtained flat product was fried in the same manner as in Example 3 to obtain a snack-like food using wheat.

Claims (1)

[Claims] 1. A process of moist heat treatment of grains coarsely ground to a grain size of 0.2 to 1.5 mm, a process of adding and mixing water to the resulting moist heat treated grains, a process of forming the resulting mixture into a flat shape, and a process of forming the obtained mixture into a flat shape. A method for producing a snack-like food made from grains, which involves the process of deep-frying flat objects.