JPS63196230A - Production of snack foods useful for maintaining health - Google Patents

Abstract

PURPOSE:To improve feeling of eating of a snack food, by subjecting a blended raw material of starchy materials as a main raw material and calcium salts or calcium-containing natural product, organic and inorganic acids, etc., to extrusion cooking treatment. CONSTITUTION:A blended raw material of starchy materials as a main raw material and calcium salts or calcium-containing natural product for promoting expansion of a snack and improving sense of eating and organic or inorganic acids for promoting expansion of the snack and improving uniformity in shape of the expanded product and food useful for maintaining health, etc., as auxiliary raw material is passed through extrusion cooking process to prepare a basic material having excellent expanded state and good sense of eating. A blend of a seasoning with food, necessary for keeping health with hardly any high heat resistance, etc., is then applied to the surface of the basic material to produce the aimed snack foods useful for maintaining health.

Description

Detailed Description of the Invention (Object of the Invention and Summary of the Invention) The present invention uses starch as the main raw material, and uses calcium salts and calcium-containing natural products that have the effect of promoting puffing and improving the texture of the puffed product. and organic acids that promote puffing, improve the uniformity of the shape of the puffed product (and improve texture),
A mixture of animal and plant foods containing organic acids is added, and a mixture of foods and natural products that are useful for maintaining human health and are resistant to high heat is used as an auxiliary material, which is then expanded through an extrusion process. We produce a basic material that is in good condition and has a good texture, and seasonings and Q! are coated on the surface of this basic material. A: This relates to a method for producing snack foods useful for maintaining health, which are coated with foods that have poor heat resistance or a mixture of natural products.

It is a well-known fact that puffed snacks are manufactured using starch as the main raw material and using the extrusion cooking method. It is known that salts often have the effect of inhibiting puffing.The inventors conducted extensive research into the correlation between these auxiliary materials and the puffing rate, texture, and uniformity of the product's shape. , moderate addition of calcium salts and calcium-rich natural products,
It was discovered that the addition of organic acids and foods rich in organic acids to calcium salts promotes the puffiness of the product and improves the texture to one that is very light and melts in the mouth. It was discovered that, similar to the addition of calcium-rich natural products, it promotes the puffiness of the product, helps improve the texture, and greatly improves the uniformity of the product shape.

Although we are currently conducting research on this principle and have not yet reached a conclusion, when calcium salts and organic acids are cooked in an extrusion tank together with starch, gelatinization and pregelatinization of the starch and the collapse of starch granules occur. It is thought that it is involved in the phenomenon in some way and also controls the flow of the hot melt of the raw material moving inside the extruder basil.

Furthermore, in addition to the above facts, the inventors also found that the addition of calcium salts and organic acids suppresses the sugar amino reaction that occurs in raw materials during the extrusion packing process, greatly reduces browning of the product, and improves the color tone. I have confirmed that it is also useful.

These discovered facts have novelty that has not been found in conventional patent applications or literature.

By effectively utilizing these discoveries, we have added fruits, vegetables, spices, herbs, fiber-rich foods, mushrooms, seaweed, vitamins, minerals, etc. that are useful for maintaining health.
It is of great industrial significance to produce snack foods that have a good texture and are useful for maintaining health by combining auxiliary raw materials such as glycosylchoucrose and pullulan.

(Detailed description of the invention) The present invention is manufactured through the following steps.

1. Manufacturing process of basic material by extrusion cooking process (main process of the present invention) 1) Main raw material The main raw material used for manufacturing the basic material is composed of shellfish powder and starch. The shell flour is selected from wheat flour, rice flour, buckwheat flour, corn flour, etc., and the starch is selected from wheat starch, rice starch, potato starch, corn starch, waste starch, sweet potato starch, etc. The blending ratio of shellfish powder is 60 to 85% of the total raw materials, and the blending ratio of starches is about 1 to 20% of the total raw materials.2) Auxiliary raw materials (1) Encourage swelling of discharged puffed products and improve grain alignment. Auxiliary raw materials added for the purpose of improving texture Auxiliary raw materials obtained through extensive research for this purpose include calcium salts, natural products rich in calcium, organic acids, organic acid-containing natural products, or processed foods. It is. Calcium salts include calcium lactate, calcium citrate, calcium cellulose glycolate, calcium chloride, calcium gluconate, calcium acid pyrophosphate, calcium hydroxide, primary and secondary calcium phosphates, calcium carbonate,
It is selected from calcium sulfate, etc., but calcium citrate and calcium lactate are preferably used as food additives, which have fewer legal restrictions.

Calcium-containing natural products are selected from animal bone meal, fish bone meal, shell powder, egg shell powder, dried calcium-rich seafood powder, etc., but animal bone meal, fish bone meal, and egg shell powder are preferred for practical purposes. .

These additives are added in an amount of 0.1 to 5.0% based on the total raw materials, which promotes puffing and is preferable in terms of texture.

The organic acid is selected from food additives such as citric acid, dl-malic acid, dl- or d-tartaric acid, acetic acid, lactic acid, gluconic acid, fumaric acid, phosphoric acid, and glucono delta tictone. Natural products containing organic acids include orange juice, lemon juice, strawberry juice, berry juice, peach juice,
Fruit juices such as fruit juice, lime juice, plum juice, concentrates and dried products of these juices, reishi extract,
It is selected from among fermented foods containing organic acids, but the above-mentioned organic acids can be added to those containing a small amount of organic acids. The amount of these added is 0.1 to 10.0%, preferably 0.1 to 3.0% in terms of citric acid.

(2) Auxiliary raw materials that are useful for maintaining health and have high heat resistance.Auxiliary raw materials added for this purpose include the above-mentioned calcium salts and calcium-containing natural products, as well as pumpkin and other heat-resistant vegetables. Powder or paste, spinach powder or paste, strained spices, turmeric, anise, basil, herbs such as chinpi, rosefips, guarana, reishi, ginseng, amachiyazuru, fish as fermented foods. Oil, yogurt, etc.
Others are selected from lecithin, glycosyl shakerose, pullulan, etc., and the amount of these added is 0.1 of the total raw materials.
-30.0%, preferably 0.1-10.0%.

(3) Raw materials added for the purpose of taste adjustment Raw materials for taste adjustment of the basic ingredients of snack foods that are useful for maintaining health include commonly used sugars, salt, vegetable oils and fats, chemical seasonings, Selected from complex seasonings, etc.
The amount of these added is 0.1 to 5.0%, preferably 0.1%.
~3.0%.

(4) Ingredients added for the purpose of improving color tone In addition to the aforementioned fruit juice and vegetables, raw materials added in advance to improve the color tone of basic materials include fruit peel, colored root vegetable powder, colored spices, natural Coloring agent, synthetic coloring agent, vitamin B+
Selected from SBz, etc., and the amount added is 0.1 to 7
．． 0%, preferably 0.1-5.0%.

3) Method of mixing main raw materials and auxiliary raw materials (1) Mixing of powder raw materials to be added in small amounts The auxiliary raw materials to be added in small amounts are weighed in advance and mixed as homogeneously as possible using a ribbon mixer.

(2) Mixture of liquid auxiliary raw materials and main raw materials The auxiliary raw materials to be added in liquid form are weighed in advance and mixed homogeneously using a liquid mixer. After pouring a small amount, continue stirring and mixing for at least 3 minutes to mix as homogeneously as possible.

(3) Mixing of all raw materials The above (1) and (2) are combined and stirred and mixed continuously for at least 3 minutes using a powder mixer to mix all raw materials as homogeneously as possible.

4) Conditions and method for extruder cutting The raw materials mixed as described above are transferred to the extruder hopper, and the extruder is extracted under the following conditions, and the basic material is discharged from the discharge die and cut.

(1) Extruder used The extruder used to achieve the object of the present invention can be of either a single-ring type or a two-ring type, but preferably a two-ring type with an L/D of 15 or more is used. The screw combination used is for powder processing and expansion, and the discharge die differs depending on the final product, but is generally cylindrical and has 1 to 6 extrusion holes.
A hole having a large diameter or a flat plate having 1 to 4 holes are used, but the present invention is not limited thereto.

(2) Temperature setting in the basil of each heating zone of the extruder Temperature near the raw material input port Room temperature (10 to 20℃) Temperature in the vicinity of about 200m+m from the raw material input port toward the exit 70 to 100℃ (preferably 90℃)
℃) Temperature around 430+am from the raw material input port toward the exit 100 to 140℃ (preferably 130℃) Temperature around 600III11 from the raw material input port toward the exit 130 to 160℃ (preferably 150℃) ℃) Discharge die temperature 150-180℃ (preferably 160℃) (3) Pressure just before discharging the base material 40-120Kg/a
j (preferably 60-90 Kg/cd) (4) Screw rotation speed 200-250 r, p, m, (preferably 220 r, p, m,) (5) Amount of water added during extrusion cooking 0- 30 m/+win (
Preferably 3 to 25 d/a+1n) (6) Supply amount of all raw materials including the amount of water added 400 to 700 g/win (preferably 500 to 600 g/win) (7) Cutting method of the basic material discharged from the extruder The basic material discharged from the die can be canted to the desired size by rotating a propeller cutter set immediately after the die, or it can be guided to a roll that rotates up and down without using a propeller cutter, and the basic material can be cut into a light ( After rolling it into shape, it is cut to the desired length using a rotating round blade cutter.

2. Surface coating process for the cut basic material (11
Product Finishing Process) This process in the present invention is a finishing process to complete the target product, and is necessary for seasoning the basic material manufactured as described above, as well as for cosmetics and health maintenance. This is an addition process for food products, natural products, flavorings, etc. The surface coating method is carried out as follows.

(1) Raw materials used for surface coating a) Raw materials for oil-based coating materials Vegetable oils, animal fats, etc., oil-soluble spices, herp extract ingredients, etc. for the purpose of improving the flavor of the product, and oil-soluble pigments for improving the color tone. Use a homogeneous mixture of

(1) Raw materials for liquid coating materials Natural flavorings and synthetics for the purpose of enhancing the flavor (fragrance, spiciness, etc.) of products and adding liquid or water-soluble foods and natural products that are necessary for maintaining health and have poor heat resistance. Aqueous extracts and alcoholic extracts of flavorings, natural and synthetic pungents, herbs and spices are used;
degree) to complete the clathration, and then homogeneously mixed with liquid sugar or liquid glycosyl shake rose as a seasoning, monosaccharides such as glucose, fructose, or mixtures or liquids of disaccharide sugars. If the pigments used for color tone improvement are water-soluble, they are mixed into this liquid coating material.

C) Raw materials for powder coating materials Coating materials used for the purpose of preventing moisture absorption on the surface of products and adding powder substances necessary for improving taste and maintaining health, including powders such as sugar, glucose, fructose, and lactose. The sweetener is mixed with a powder selected from salt, sodium glutamate, spice powder or granules, herbal powder, etc.

(2) Surface coating method Transfer the expanded cut product, which is the basic material obtained above, to a rotating surface coating machine shaped like an inverted bell. After pouring a small amount of coating material, the coating machine is continued to rotate for 3 minutes or more to uniformly coat the surface of the base material.

In this case, the amount of the oil coating material added is 5 to 20%, preferably 8 to 15%, of the amount of the expanded base material. Next, while rotating the surface coating treatment machine, add a small amount of the liquid coating material shown in the above section). After pouring, the coating machine continues to rotate for 3 minutes or more to uniformly coat the liquid coating material.

In this case, the amount of liquid coating material added is 10 of the amount of the basic swelling material.
~20% (preferably 12-17%).Next, do not further rotate the surface coating treatment machine.After adding a small amount of the powder coating material shown in c), continue rotating the coating machine for at least 3 minutes. Coat the powder coating material on the surface of the material as uniformly as possible.

3. The basic material coated by roasting process 3) is heated to 100~
Air is heated to 160°C (preferably 140 to 150°C), and the internal air velocity is 0 to 2.0 m/sec (preferably 0
．． Transfer to a hot air roaster (5 to 1.0 m) and roast for 2 minutes.

4. After cooling the roasted M product 4) to room temperature,
Products are prepared by sealing approximately 0 to 200 g each in a film or container with low oxygen permeability.

Example 1゜Experiment on the effect of promoting puffing when natural calcium compounds and calcium salts are added to raw materials for puffed snack confectionery (1) Blending ratio and amount of basic materials, blending method a) Blending ratio and amount of basic materials Blending ratio of basic materials and the blending amounts are shown in Table 1.

b) Compounding method Raw materials were mixed in each test group using the following method.

i) Mixing a small amount of powder raw materials Weigh out wheat starch, powdered glycosyl shake rose, salt, powdered soybean lecithin, and calcium-containing raw materials (fish bone powder, or calcium lactate or calcium carbonate), transfer them to a ribbon mixer, and mix for 3 minutes. Continue to mix until homogeneous.

ii) Mixing of vegetable oil and medium-strength wheat flour Weigh out the medium-strength wheat flour, transfer it to a powder mixing mixer, and while stirring, add a small amount of vegetable oil, which has been weighed and heated to 50 ° C., from the top of the flour, Further, the mixer was continued to stir for 3 minutes to mix the mixture homogeneously.

iii) Final formulation Add the mixture of i) into the mixer where the raw materials mixed according to ii) above are being stirred and continue stirring for 1 minute, then weigh out and add dry breadcrumbs, and then turn the mixer for 3 more minutes.
All ingredients were mixed homogeneously by rotating for a minute.

(2) Conditions and method of extrusion cooking i) Extruder used A Daisou Kogyo-11KEI-45-15 type foods extruder was used.

The built-in screw used the company's standard combination for powder processing, and the discharge die used a cylindrical 6-hole (R-6). The hole diameter is 2 mm and the hole depth is 5 cm. ii) Set temperature and pressure inside the basil for each heating zone.
Temperature in the vicinity where about m was brought in 9
0°C Temperature near where the raw materials are brought in about 430mm inside the basil 130°C
Temperature near where it was brought in about 0Q1
Temperature of 15Q"C discharge die 160'C Pressure just before discharge 75-77kg/cJiii
) Screw speed 220r, p, m.

iv) Moisture value of blended raw materials: 13.3% in each sectionV) Supply amount of blended raw materials: 600g/m1 in each sectionvi) Amount of water added during extrusion packing
5. Oaffi/m1ll
vi) Method of cutting the discharged product The expanded product discharged from the die was canted by rotating at a speed of 3511z using a propeller cutter placed immediately after the die.

(3) Measurement results of volume and bulk specific gravity The measurement results of the volume and bulk specific gravity of the discharged material in each section are shown in Table 2.

(4) Sensory evaluation results of cut materials in each area i) Sensory evaluation method A panel of six employees evaluated the following evaluation items using the following criteria, and the obtained values were calculated as the average of the six employees.

ii) Evaluation items and evaluation criteria Degree of hardness - The degree of hardness when you first chewed is evaluated as 1 point for the hardest one, 2 points for average, and 3 points for the softest one. 3 points for the best mouthfeel, 2 points for the best texture, 1 point for the ones that did not stick to the teeth - 3 points for the ones that stuck to the teeth after chewing
Evaluation: 2 points for slightly sticking, 1 point for less sticking. Degree of color tone - 3 points for the darkest color, 2 points for normal color, 1 point for light color. Sensory evaluation results are shown in Table 3. .

(5) Discussion i) When fish bone powder and calcium salts are added to the puffed snack raw material, the volume of the puffed product is 1.1 to 1.38.
increase twice.

ii) There is no difference in volume when fish bone powder and calcium lactate are added in the same amount as the Ca content, but in the case of calcium carbonate in Table 3, the volume increase rate seems to be inferior to the previous two products.

iii) If the amounts of fish bone meal and calcium lactate are doubled, the volume of both gastric products will increase by 1.07 times, but if calcium carbonate is doubled, the volume will increase by 6%.
The volume is reduced to some extent. However, the volume will increase compared to the additive-free area.

iv) The addition of fish bone meal, calcium lactate, and calcium carbonate all improved the sensory evaluation in a favorable direction. However, calcium carbonate seems to be somewhat inferior to fish bone meal and calcium lactate.

Example 2 Experiment on the effect of enhancing the degree of puffing when organic acids and organic acid-containing fruit juices are added to the raw materials for puffed snack foods and the effect on the uniformity of the extrudate obtained by puffing with extra roots (1) Compounding ratio of basic raw materials and blending amount, blending method a) Blending ratio and blending amount The blending ratio and blending amount of raw materials are shown in Table 4.

b) Compounding method Raw materials were mixed in each test group using the following method.

i) Weigh out a small amount of mixed powder raw materials such as wheat starch, powdered glycosyl shake rose, salt, powdered soybean lecithin, fish bone powder, and organic acid (citric acid or malic acid), transfer to a ribbon mixer, and mix for 3 minutes. Continue to mix until homogeneous.

ii) Mixing of vegetable oil and medium-strength wheat flour (test groups 1 to 10) Weigh out the medium-strength flour and transfer it to a powder mixing mixer, and while stirring, mix vegetable oil and fat pre-heated to 50°C from above the flour. The mixture was weighed out, added to a small amount, and continued to be stirred with a mixer for 3 minutes to mix it homogeneously.

iii) Mixing vegetable oil, concentrated orange juice, and all-purpose wheat flour (test group 11 only) Weigh out the vegetable oil and concentrated orange juice that have been heated to 50°C in advance, transfer them to a liquid mixer, and stir and mix for 2 minutes. This was weighed out in advance into a powder mixer, and a small amount was poured into the top of the medium-strength wheat flour being stirred, and the mixing operation was continued for an additional 3 minutes to mix it homogeneously.

iv) Final formulation Add the mixture i) into the mixer where the mixture shown in ii) or iii) above is being stirred, continue stirring for 1 minute, then weigh out and add the dry breadcrumbs, and then add the mixture to the mixer. was rotated for 3 minutes to mix all ingredients homogeneously.

(2) Extrusion-scene extrusion conditions and method 1) Extruder used Extrusion was carried out using the same extruder as in Example 1, with the same combination of scratches and type of die.

ii) Setting temperature and pressure inside the basil for each heating zone Example 1
set to the same conditions.

1ii) Screeing speed The speed was set to be the same as in Example 1.

iv) Moisture % of mixed raw materials, amount of water added, and total amount of raw materials supplied The moisture content of the mixed raw materials, amount of water added, and total amount of raw materials supplied are shown in Table 5.

■) How to cut the discharged material Cutting was carried out under the same conditions as in Example 1.

(3) Experimental results a) Measurement results of the volume and bulk specific gravity of the cut material in each section The measurement results of the volume and bulk specific gravity of the cut material in each section are shown in Table 6.

b) Measurement results of the grain alignment of the discharged material The measurement results of the grain uniformity of the discharged material are shown in Table 7. did.

C) Measured value of hardness of discharged material The measured values of the hardness of the discharged material are shown in Table 8.

(4) Discussion a) Regarding the volume and bulk specific gravity of the cut material, assuming that the average volume per 1 g of sample in the area without crystalline citric acid added is 100,
In the 0.11% addition area of crystalline citric acid, it was 115, in the 0.4% addition area, 150.1% addition area, in the 200.2% addition area, the maximum was 288, and in the 5% addition area, it was 166.7% addition area. So, the 130.10% additive area is equal to the non-additive area. Therefore, the greatest expansion can be expected when the amount of crystalline citric acid added is about 3%.

Comparison of crystalline citric acid and DLL-malic acid: 3% and 5%
No difference was observed in the added area, and the same effect as citric acid can be expected.

There was no difference between the 2.5% addition of 1/6 orange juice concentrate containing organic acids (containing 0.11% as citric acid) and the 0.11% addition of citric acid; An increase in swelling equivalent to that can be expected.

b) Table 8 regarding the size and particle alignment of the discharged material remarks Hardness measurement method FUDOI (rheometer was used.

Range: O~2.000g Test speed: 30 cm/s+in The measured value is the average value obtained by selecting 10 grains of 110 to 131111 in each section.The size of the discharged material gradually changes in particle size and length by adding crystalline citric acid. The temperature increases, reaching the maximum at 3% addition,
When added beyond that, the particle size and length tended to gradually decrease, and when added at 10%, the size approached that of no additive. This trend was the same as the volume trend described above. Furthermore, no difference was observed between crystalline citric acid and dl-malic acid when added at the same amount, and addition of 1/6 orange juice concentrate containing organic acids was also found to have the same effect as citric acid. Regarding the particle uniformity of the extrudates, in the area without crystalline citric acid, 14% of the extrudates had small particles with a diameter of 1011 II or less, and 28.3% had large particles with a diameter of 13 mm or more, which was not favorable. , 10a in the area containing 0.4-7゜0% crystalline citric acid.
It was revealed that no small particles of +s or less were ejected at all, and that the ejection of large particles of 13 mm or more was reduced compared to the case without additives, resulting in better particle alignment. Moreover, no difference was found in the groups where the same proportions of citric acid and di-malic acid were added, and it became clear that djt-malic acid was also useful for grain alignment in the same way as the amount of citric acid. 2.5 of orange juice 1/6 concentrate containing organic acids
Since no difference was observed in the 0.11% addition group and the 0.11% addition group of crystalline citric acid, it can be inferred that the addition of orange juice also helps in grain alignment by sensitizing the amount of crystalline citric acid.

However, if the amount of crystalline citric acid added is 10%, 10+w
-Since the following small particles are discharged, the amount of citric acid added is 1
It is preferably 0% or less.

C) Results of measuring the hardness of the discharged material The hardness of the discharged material was measured using a rheometer, and the hardness was significantly reduced by adding crystalline citric acid. The hardness is about 23%. However, when adding 3% or more, there was a tendency for the hardness to increase slightly, but even in the 10% additive area, the hardness remained at about 39% compared to the non-additive area.

In addition, no difference was observed when the same amount of crystalline citric acid and dl-malic acid was added, and 2.5% of orange juice 1/6 concentrate was added.
% and crystalline citric acid added at 0.11%.

This revealed that the addition of fruit juice containing di-malic acid or organic acid is also effective in reducing the hardness of snack foods.

C) Consideration from a sensual point of view The discharged product was examined for the degree of sourness perceived sensually and for the quality of the texture as a snack.

As a result, no sour taste was felt when the amount of crystalline citric acid added was 0.11 to 0.4%, but a sour taste was felt when the amount was added from 1 to 3%, and a very sour taste was felt when the amount was added from 1 to 3%. In addition, when adding dZ-malic acid, 3% gave a slightly sour taste, and 5% gave a very sour taste.Furthermore, with 1/6 orange juice concentrate, there was almost no sour taste, but the characteristic orange flavor was It was left behind.

The texture as a snack is the amount of crystalline citric acid added: 0.11
Up to 3.0%, the texture is soft and preferable, and it is preferable to add 3.0% of dl-malic acid.
A 2.5% addition of /6 concentrate was also preferred.

Additions of 5% or more of crystalline citric acid and 5% of dl-malic acid resulted in significantly more crumbly texture.

Further, as the amount of citric acid and dl-malic acid added increased, the degree of browning gradually decreased and the color tone of the discharged material became white. This also confirmed that organic acids are effective in suppressing sugar and amino reactions during the extrusion processing of raw materials.

Example 3 Method for producing snack food useful for health promotion by blending lemon juice (1) Proportion of basic ingredients and blending method a) Blend ratio The blending proportions of the basic ingredients are shown in Table 9.

b) Blending method i) Mixing a small amount of powdered raw materials Weigh out the above wheat starch, powdered glycosyl shake rose, peel powder, salt, fish bone powder, and powdered soybean lecithin, transfer them to a ribbon mixer, and mix for 3 minutes. Continue to mix until homogeneous.

11) Mixture of liquid raw materials and medium-strength flour Weigh out the vegetable oil and 174 concentrated lemon juice, transfer to a liquid mixer, stir and mix for 2 minutes to homogenize, and weigh this into a powder temperature mixer. Then, a small amount was poured into the top of the stirring flour to mix the liquid mixed raw material and the flour to a uniform consistency. After finishing injecting the liquid mixed raw materials, the mixer was rotated for an additional 3 minutes.

Table 9) Add the mixture shown in final formulation 1i) into a rotating mixer l)
After adding the mixture and continuing stirring for 1 minute, dry bread crumbs were weighed out and added, and the mixer was further rotated for 3 minutes to mix all the ingredients homogeneously.

(2) Extrusion replacement cooking conditions and method 1) Extruder used A KEI-45-15 type foodstuff extruder manufactured by Daiso Kogyo ■ was used.

The internal scree uses the company's standard combination of powder processing,
A cylindrical size 6 (R-6) was used as the discharge gouer.

Ii) The set temperature inside the basil of each heating zone and the temperature near where the pressure raw material has been carried into the basil about 200 mm
90℃ The temperature near where the raw materials are brought into the basil at about 430℃
130°C Temperature near when the raw material is carried into the basil at about 600 anm 150°C Discharge temperature 160°C Pressure just before discharge 75-76 kg/cii) Screw speed 220r, p, m.

iv) Moisture content of blended raw materials: 14.5% V) Amount of water added during extrusive shoeing
5. 0 cabinet/plow 1 nvi) Total supply amount of raw materials including added water 6 0 0 g/win vi) Cutting method of discharged product The product discharged from the gou is rotated at a speed of 3511z with a propeller cutter set immediately after the goo. I cut it.

(3) Volume and bulk specific gravity of cut material and yield sample 1
Average volume of g 1112.5d Bulk specific gravity 0.08 Yield of basic material 9.7Kg (of which 9゜0K
The next step was carried out using g. ) (4) Surface coating method for cut material a) Surface oil coating method of blending raw materials and coating i) Raw material blending ratio and blending amount The blending ratio and blending amount of raw materials are shown in Table 10.

ii) Surface coating method Weigh out vegetable oil preheated to 50°C, weigh out natural yellow pigment, mix and stir with a mixer to homogenize,
9 kg of cut material having the physical properties shown in (3) above was placed in a reverse bell-shaped rotary coating machine, and a small amount was applied while stirring, and stirring was continued for 3 minutes to coat the surface of the cut material. Coated with oil and pigment.

b) Mixing of flavoring inclusions and sweeteners and surface coating method i) Raw material blending ratio and blending amount The mixing ratio and amount of raw materials are shown in Table 11.

ii) Method for inclusion of fragrance and isocyclodextrin Weigh the isocyclodextrin, add the orange curacao flavor nutmeg extract to it, and
While stirring for 3 hours, the orange quieraso flavor was included in the isocyclodextrin Tables 10 and 11, and a cloudy sol was obtained.

i) Method for mixing flavor clathrates and sweeteners Weigh out liquid glycosyl shake rose (70% as glycosyl shake rose), add the flavor clathrated in b)-it), and use a mixer. The mixture was thoroughly stirred and mixed until the mixture was homogeneous.

iv) Surface coating method A small amount of the flavor clathrate and sweetener mixed in b)-ii) is poured into the material coated with oil and fat according to a)-if) above, and then stirred for 3 minutes. Both sides of the material are coated.

C) Surface powder coating Mixing ratio of raw materials and coating method i) I [Blending ratio and amount of materials The blending ratios and blending amounts of raw materials are shown in Table 12.

if) Method of mixing powdered raw materials Granulated sugar and powdered glycosyl shake rose clove powder were weighed out and mixed by rotation for 3 minutes using a ribbon mixer.

Table 12 iii) Add a small amount of the powder mixed according to c)-ii) to the material that has been sweetened with flavor inclusions according to surface coating method b)-iv) and is still being stirred, and then add the powder mixed according to c)-ii) for another 3 minutes. The surface was coated by stirring.

(5) The material whose surface was coated by the finishing roasting method (4) was air-heated to 140°C, transferred to hot air drying at a wind speed of 5 m/sec, roasted for 2 minutes, and then taken out to room temperature. The product was made into a product by cooling it to a certain temperature.

(6) Product volume, bulk specific gravity and yield, product appearance and quality Volume per gram of product 12.1 tffl Bulk specific gravity of product 0.083 Product yield
10. Appearance and quality of LKg products are above average! 11.3n+a+.

It was pale yellow in color, had a flavor with a harmonious scent of lemon and orange quinillaso during the day, was light in texture, and did not stick to the teeth, making it desirable as a snack.

Example 4 Manufacturing method of snack food useful for health promotion by blending pumpkin powder (1) Blending ratio and blending method of basic ingredients a) Blending ratio and blending amount The blending ratio and blending amount of basic ingredients are shown in Section 1:l. b) Blending method 1) Mixing a small amount of powder raw materials Among the above raw materials, wheat starch, powdered glycosyl shakerose, salt, fish bone powder, powdered soybean lecithin, pumpkin powder, dl-malic acid, (citric acid) were weighed. The mixture was then transferred to a ribbon mixer and mixed in portions for 3 minutes until homogeneous.

if) Mixing of vegetable oil and medium-strength flour Weigh the medium-strength flour, transfer it to a powder mixing mixer, stir it, pour a small amount of the weighed vegetable oil from the top of the flour, and mix by rotation for 3 minutes. and homogenized.

1ii) Final mixing First homogeneous mixture of medium strength flour and vegetable oil shown in 11) above.
3 While the metal fittings were being rotated by a mixer, a small amount of the powder mixture shown in 1) and dry bread crumbs were weighed out and added, and the mixer was further rotated for 3 minutes to mix all the ingredients homogeneously. .

(2) Extrusion conditions and method i) Extruder used The same extruder as in Example 1 was used.

11) The set temperature and pressure inside the basil of each heating zone are set in the same way as in Example 3, and the pressure immediately before discharge is 8.
It was 2-83 Kg/cd.

iii) Screeing speed Same as Example 3 iv)
Moisture content of blended raw materials, 12.2%V) Amount of water added during extrusion stocking
22. 8 ml/5 invi) Total supply amount of raw materials including the amount of water added: 5 8 5 g/5 in vi) Rolling and cutting method for the discharged material The discharged material is guided to rolling rolls set above and below, and the roll pressure is set to 3. The material was rolled to a thickness of 3 to 4 m at 1 Kg/cd and cut to a length of 50±21 mm using a rotary round blade cutter to obtain a rectangular cut material.

(3) Dimensions of cut material, volume and bulk specific gravity, average dimensions of production volume Width 15.2a + * x Length 51.2 m 5 x Thickness 3.5
+u+ Volume of 1g 11.7cd Bulk specific gravity
0.085 Volume 9
．． 83Kg (9Kg of this was used to carry out the next process.) (4) Method of surface coating on cut material a) Mixing of surface oil coating raw materials and coating strength method i) Mixing ratio and amount of raw materials Mixing ratio of raw materials and The blending amounts are shown in Table 14.

ii) Surface coating method: Weigh the vegetable oil preheated to 50°C, add it (weigh and add natural yellow pigment), mix with a mixer to homogenize it, and apply the force as shown in (3) above. :While 9 kg of material was being rotated by a bell-shaped rotary coating machine,
A small amount was poured into the cut material, and stirring was continued for 2 minutes to coat the surface of the cut material with the oil and fat and F-14 as homogeneously as possible.

b) Mixing of flavoring inclusions and sweeteners and surface coating method 1) Raw material blending ratio and blending amount The blending ratios and blending amounts of the raw materials are shown in Table 15.

ii) Method for inclusion of fragrance and isocyclodextrin Weigh the isocyclodextrin, add the pumpkin flavor to it, and leave it for 3 hours with sufficient stirring to form the pumpkin in the isocyclodextrin. A cloudy sol-like substance containing the flavor was obtained.

1ii) Method for mixing flavor inclusions, sweeteners, and vitamin B. Weigh the liquid glycosyl shake rose and add the above b.
)-ii) The clathrated fragrance and vitamin Bt were weighed out and added, and sufficiently stirred using a mixer to mix them homogeneously.

iv) Oil coating according to surface coating method a)-ii), and then stirring first.
5. A small amount of the liquid mixed in steps b) to m) was injected into the stirring material and stirred for 3 minutes to coat the surface of the material.

C) Compounding ratio and coating method of surface powder coating raw materials i) Mixing ratio and amount of raw materials The mixing ratio and amount of raw materials are shown in Table 16.

ii) Method of mixing powdered raw materials Powdered glycosyl shake rose, common salt, fennel powder, and sodium glutamate were weighed out and mixed by rotation with a ribbon mixer for 3 minutes.

i) Surface coating method Coat the liquid material according to b)-iv) above, and add a small amount of the mixed powder according to c)-it) to the material while stirring, and stir for another 3 minutes to coat the material surface. was coated with a powder mixture.

(5) Finishing roasting method It was carried out in the same manner as in Example 3.

(6) Product volume, bulk specific gravity, yield, product appearance and quality Table 16 Volume per 1K of product 11.3aJ bulk specific gravity of product
0.088 Product output 12
．． 8K.

The average dimensions of the product obtained from the appearance and quality of the product are width 15.7
--×Length 51.5ml×Thickness 3.6ms+,
The product was yellow in color, retained the unique flavor of pumpkin, was light in taste, did not stick to teeth, and was desirable as a snack.

Example 5 Manufacturing method of snack food useful for health promotion by blending wasabi and basil (1) Blending ratio and blending method of basic ingredients a) Blending ratio and blending amount The blending ratio and blending amount of basic ingredients are shown in Table 17. b) Blending method i) Mixing of small amounts of powdered raw materials Among the above raw materials, wheat starch, powdered glycosyl sucrose, leaf wasabi powder, salt, fish bone powder, powdered soybean lecithin, basil powder, and malic acid were added. The mixture was weighed out, transferred to a ribbon mixer, and mixed in portions for 3 minutes until homogeneous.

++) Mixture of vegetable oil and thin-blade flour Weigh the thin-blade flour, transfer it to a powder temperature mixing mixer, stir, pour a small amount of the weighed vegetable oil from the top of the flour, and mix for 3 minutes in a rotating section. Final mixture (Table 17) The mixture was homogenized using the same procedure as in Example 2 and Example 3 (2).
) Extrusion cooking conditions and method 1) Extruder used The same extruder as in Example 1 was used.

11) The set temperature and pressure inside the basil of each heating zone were set in the same manner as in Example 3, and the pressure immediately before discharge was 79 to 80 Kg/alI.

River) Screeing speed It was carried out at the same speed as in Example 3.

iv) Moisture content of blended raw materials: 13.0% V) Amount of water added during extrusion polishing and cooking
19. 6 mj/5 invi) Total raw material supply amount including water addition: 588 g/5 in vi) Rolling and cutting method for the discharged material The same operation as in Example 4 was carried out.

(3) Dimensions of cut material, volume and bulk specific gravity, yield Dimensions of cut material Average width 15.5 + a + s Average length 5
2.01ll+m Thickness average 3.4mm Volume Volume of 1g of cut material (average) 12.4 Bulk specific gravity 0.081 1Ef9.8
(9 of these were weighed and used in the next process.) (4) Surface coating method for cut material a) Surface oil coating raw material formulation and coating method i) Raw material blending ratio and amount of raw material The blending ratio and blending amount are shown in Table 18.

ii) Surface coating method It was carried out in the same manner as in Example 3.

b) Mixing of flavoring inclusions and sweeteners and surface coating method i) Mixing ratio and amount of raw materials The blending ratios and blending amounts of raw materials are shown in Table 19.

ii) Method for inclusion of wasabi oleoresin and isocyclodextrin Table 18 Table 19 Weigh the isocyclodextrin, add the wasabi oleoresin to it, and leave for 5 hours while stirring thoroughly. Then, wasabi oleoresin was included in incyclodextrin to obtain a gel-like substance.

ii) Method of mixing oleoresin clathrate, sweetener, and vitamin Bg The mixture was mixed and homogenized in the same manner as in Example 3.

iv) Surface coating method The surface was coated in the same manner as in Example 3.

C) Surface powder coating Mixing ratio of raw materials and coating method I) Mixing ratio and amount of raw materials The blending ratios and blending amounts of raw materials are shown in Table 20.

ji) Method of mixing powder raw materials The above raw materials were weighed, transferred to a ribbon mixer, and homogenized by stirring for 3 minutes.

1) Surface coating method It was carried out in the same manner as in Example 3.

(5) Finishing roasting method Table 20 It was carried out in the same manner as in Example 3.

(6) Product volume, bulk specific gravity, yield, product appearance and quality Volume per 1 m of product 11.8aJ Bulk specific gravity of product
0.085 Product output 12
．． The average size of the product obtained from the appearance and quality of the 6Kg product is 15.7cm in width.
It was made of steel, 52.4 mm long, and 3.5 m thick.The color was light green, and the flavor of basil and the spiciness of wasabi were well preserved.It was light in taste and did not stick to the teeth, making it a snack food. A desirable result was obtained.

Claims (6)

[Claims] (1) Starch is the main ingredient, and calcium salts or calcium-containing natural products that promote puffing of snacks and improve texture, and uniform shape of puffed products that promote puffing of snacks. Organic and inorganic acids that have the effect of improving texture and texture, or animal and plant foods rich in organic acids, as well as foods or natural products that are useful for maintaining health and are resistant to high heat, are used as auxiliary materials. The mixed raw materials are processed through an extrusion cooking process to produce a basic material that is well-expanded and has a good texture.The surface of this basic material is coated with seasonings, foods that are necessary for maintaining health but have little resistance to high heat, or natural ingredients. A method for producing snack foods useful for maintaining health by coating a mixture of substances, etc. (2) Calcium salts or calcium salts that have the effect of promoting swelling and improving texture are calcium lactate, calcium citrate, calcium fibrin gluconate, calcium carbonate, primary or secondary calcium phosphate, etc. The method for producing snack foods useful for maintaining health according to claim 1, which comprises one or a mixture of two or more of these calcium salts. (3) Natural products containing calcium that promote puffing and improve texture are animal bone meal, fish bone meal, shell powder, egg shell powder, and calcium-rich seafood paste or dried powder. The method for producing snack foods useful for maintaining health according to claim 1, wherein one or a mixture of two or more of these calcium-containing natural products are prepared. (4) The organic or inorganic acids that promote puffing, improve the uniformity of the shape of the puffed product, and improve the texture include crystalline citric acid, dl-malic acid, dl- or d-tartaric acid,
The snack useful for maintaining health according to claim 1, which is acetic acid, lactic acid, gluconic acid, fumaric acid, phosphoric acid, glucono delta-lactone, and is one or a mixture of two or more of these acids. Food manufacturing methods. (5) Animal and plant foods rich in organic acids that promote puffing, improve the shape of puffed products, and improve texture include oranges, lemons, strawberries, berries, peaches,
Fruit juices or pulps and pastes of apples, passion fruits, limes, plums, etc., as well as reishi powder or extracts,
Beverages produced by organic acid fermentation of milk, etc., seasonings, concentrated products and dried products thereof, and one or a mixture of two or more of these products for maintaining health according to claim 1. Methods for producing useful snack foods. (6) Among the foods and natural products that are useful for maintaining health, those with high heat resistance include Chinese peel, pepper, turmeric, anise, basil, amachazuru, lecithin, pumpkin, guarana, reishi, spinach, fish oil, The snack food useful for maintaining health according to claim 1, which is a dried powder or paste of spices such as Korean ginseng, herbs, and vegetables, and is a mixture of one or more of these. manufacturing method.