JPS6391042A - Preparation of snack cake - Google Patents

Abstract

PURPOSE:To prepare the titled fancy and delicious cake having excellent taste and flavor different from those of popped corn, by applying a gelatinized starch layer to the outer circumference of a molded article composed mainly of raw starch, drying and moisture-controlling the applied layer and heating the product to effect the puffing of the article in the form of popped corn. CONSTITUTION:A formed or natural solid having circular or rectangular shape, etc., is produced e.g. by extruding a properly hydrated raw starch and cutting the extrudate. The obtained solid product is immersed in a thermal medium such as hot water or hot oil heated to 80-100 deg.C which is a temperature sufficiently high to gelatinize starch. A gelatinized starch layer having a thickness of 0.3-0.8mm (in dried state) can be applied to the outer circumference of the formed solid by this process. The product is dried in air at 25-30 deg.C for 20-25hr preventing the cracking of the outer layer. The dried product is introduced into a humidistat, controlled to a water-content of 14-16%, roasted on salt and subjected to air-puffing at 220-260 deg.C to obtain the titled cake as an expanded product having the form of popped corn.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing a burst snack such as popcorn, which is obtained from a combination of raw materials different from corn or from natural agricultural products.

(Prior Art) Snacks with various textures have recently been made using extruders, in addition to puffing methods such as frying, salting, and roasting. However, snacks with a popcorn-like puffed shape and texture have not yet been made, and only popcorn-like natural agricultural products that have been exploded by frying or other types of agricultural products such as dent corn or other agricultural products such as dent corn have been made with the grain swelling part n. There is only one that is forcibly exploded using something like, etc., and the variety is only added by seasoning.

<Problems to be solved by the invention> Popcorn confectionery uses natural agricultural products, and when heated, the moisture inside the grains evaporates, causing changes in the internal structure.
In addition, the Ikmllll1% energy during vaporization is temporarily stored in the strong peel, and this is instantly released, causing the product to expand into an explosive shape.Since natural products are used, after the product has expanded, The texture of the germ and cap part of the grain is hard and remains as a core, and the pulp part has a spongy texture that is unsuitable for Japanese tastes, and the taste of the pulp itself is bland. Since the variety of tastes is provided by the seasoning substances added after puffing, it is necessary to add flavoring substances with a rich flavor, and these factors have led to the explosive popularity of popcorn confectionery in Japan. It was also the reason why there was no such thing.

The present invention was made in view of these problems, and is a puff confectionery that has an explosive shape and has a texture different from that of popcorn by adjusting the texture by combining raw materials, and by adding various seasonings, it has a good flavor. The purpose is to create novel snacks that are fun and delicious, and to provide a new method for producing snacks that can explode items that are natural products and cannot normally be made into explosives.

(Means for Solving the Problems) The gist of the present invention for achieving the above-mentioned objects is to coat the outer surface of a molded product or natural solid material mainly composed of raw starch with a starch gelatinized layer. A method for producing a snack food, which is characterized by drying, controlling humidity, heating and puffing into an explosive shape, and raw A12 $5! A molded product mainly composed of is immersed in a heating medium for heat treatment and then dried to cover the outer surface with a starch gelatinized layer, then dried and humidity controlled, and then heated and puffed into an explosive shape. The invention consists in a method of manufacturing a snack food.

(Function) When molded products or solid materials mainly made of raw starch are heated, moisture in the structure evaporates, and the starch granules swell and gelatinize, resulting in softening of the structure.

On the other hand, the strong dry starch gelatinized layer that coats the outer periphery of the molded or solid object accumulates energy, and the temperature within the grain increases and the internal pressure exceeds the strength of the starch gelatinized layer. By releasing energy, an explosion phenomenon occurs, resulting in a puffed snack in the shape of an explosion.

(Effects of the Invention) As described above, the present invention covers an optionally shaped article or natural solid material mainly composed of raw starch with a starch gelatinized layer as a substitute for the pericarp in popcorn, and then heats it. By making it explode, we can create a fun, delicious, and novel burst-shaped snack that has a good taste different from conventional popcorn, and we can also make it possible to explode natural agricultural products that cannot normally be made into explosives, creating a new snack. This made it possible to create the following.

(Example) Next, the present invention will be specifically explained based on examples.

While researching the internal structure and explosion process of popcorn seeds themselves, the inventors discovered that popcorn seeds are in a state in which the raw starch within the kernels is aggregated into soot, and when heated, the water in the structure evaporates and the starch is released. Swelling and gelatinization of the grains progress, resulting in softening of the tissue.Meanwhile, the tough pericarp accumulates energy, and the temperature inside the grains rises to 180°C to 190°C, and the internal pressure reaches 10 to 12 atmospheres. They observed that when the strength of the pericarp was exceeded, an explosion phenomenon occurred due to the instantaneous release of energy.

Based on this, the inventors developed a granulation method using each pj starch.
We conducted extensive research to find a method for manufacturing the surface layer that replaces the pericarp, and to solve various problems associated with it.

As a result, the granulation method was as follows: 1) A coating granulation method using granulated sugar with uniform particle size, poppy seeds, etc. as cores, and using 2 to 3% by weight starch paste liquid as a binder to produce gum-like substances etc. A method of granulating various raw starches into spherical shapes by adding 1 to 2 times the maximum percentage of

2) Add appropriate amount of water to various raw starches and extrude them into ropes in any shape such as circles or squares using an extrusion molding machine (mixer with high kneading effect), then cut them into shapes such as cylinders or cubes. It is then molded into a sphere using a rounding machine if necessary.

We have discovered methods 1) and 2) above.

On the other hand, as a result of intensive research into the surface layer of popcorn seeds, it was discovered that the starch gelatinized layer can replace the pericarp. The manufacturing method is to place the raw starch layer granulated and molded as described in 1) and 2) above in a heat medium such as hot water or hot oil at a temperature of 80 to 100°C, which is sufficient to gelatinize the starch. A starch gelatinized layer with a dry thickness of 0.3 to 0.81 is added to the outer layer to provide optimal strength to store the swelling pressure during explosion by soaking for a certain period of time or by injecting steam. It was formed and used as a substitute layer for the pericarp.

In this case, as shown in Comparative Test Example 1.2, there is a close correlation between the size of the molded product, the spherical diameter, the contact time with the heating medium, and the swelling. In other words, the size of the molded product is 4 to 4 in terms of spherical diameter.
15 Iam is appropriate, and it is necessary to form a gelatinized layer having an optimal strength to store the expansion pressure, in other words, the contact time with the heating medium depending on the size of the molded product.

These so-called pellets, which are composed of a raw starch layer and a starch gelatinized layer, are heated at 25 to 30°C to prevent the outer layer from cracking.
After air drying for 20 to 25 hours in a thermostatic chamber, the moisture content is adjusted to a range of 14 to 16%, which is the optimum moisture content to obtain an explosion-shaped swelling. (See Comparative Test Example 3).

Thereafter, by salt roasting and air buffing at 220 to 260'C, plate heating, or oil heating at 180 to 220C, it was possible to obtain a swelling amount having an explosive shape. (See Comparative Test Example 4).

Applying the fact that the starch gelatinized layer can replace the pericarp in popcorn varieties, the raw starch layer formed by methods 1> and 2) above, as well as the normal heating methods such as salt roasting, air puffing, and plate heating, can be applied to popcorn. Gelatin, which is effective in increasing the strength of the membrane, is added to the grains of other corn types, such as dent corn, flint corn, and waxy corn, which do not explode like seeds, based on a highly viscous potato starch paste liquid. In order to provide the raw starch layer and the corn kernels with optimal strength to store swelling pressure, the dry thickness is 0.5 to 1.0 mm.
Cover with the above paste solution, dry under mild conditions as described above, adjust the moisture content to 14 to 16% by weight, and obtain a puffed product with an explosive shape by roasting with salt, heating with a plate, etc. was completed.

On the other hand, in order to provide versatility as a snack food, seasoning powder, seasoning oil, grain flour, etc. are added during molding to create a snack food whose puffed dough itself has a rich taste and flavor, which is not found in natural popcorn. In addition, by adding protein components such as soy protein and egg albumin, and fiber substances such as cellulose powder as texture improvers, it is possible to adjust the texture by making it crunchy and crispy, and improving the texture in the mouth. It turns out it can be done.

Comparative Test Example 1 The relationship between the particle size and swelling of the spherical molded products obtained by the method 2) above was as shown in Table 1. The formulation consists of 100 parts by weight of Horse R, and the treatment time is the immersion time in boiling water, which is considered to be the optimal value in this case.

Further, the swelling was performed by roasting with salt at 240°C.

Table 1 Comparative Test Example 2 The relationship between the size of the molded product, the contact time with the heating medium, and the swelling was examined, and the graph shown in FIG. 1 was obtained. The formulation consists of horse iiiooam part, and the molding method is the above-mentioned 2.
) was molded into a sphere. The dimensions in the figure do not indicate the particle size of the molded product. In this case, the treatment time refers to the immersion time in boiling water, and the swelling volume ratio refers to the relative ratio when the optimum value is 100%. Incidentally, the swelling was carried out by roasting with salt at 240°C.

Comparative Test Example 3 Table 2 shows the results of examining the relationship between the moisture content of pellets after humidity conditioning and swelling. The formulation consisted of 100 parts by weight of horse lees and was molded by the method described in 2) above. A spherical pellet directly @ 8 am was subjected to the test. Heating was carried out at 240°C with salt roasting, and other conditions other than moisture were considered to be optimal.

Regarding moisture, the optimum value was within the range of 14 to 16% by weight not only for spherical pellets but also for pellets of other shapes in general.

Table 2 Comparative Test Example 4 Table 3 shows the results of examining the relationship between heating method and swelling. The composition, particle size, etc. were the same as in Comparative Test Example 3. In this case, the study was conducted under conditions considered to be optimal except for the heating conditions.

Table 3 Example 1 40M8 granule 9300 (+ as a core, coated granulator (CF-36011 manufactured by Freund))
A spherical raw starch layer made of horse lees was molded to a diameter of 8IIIR using a 3% horse lees paste solution containing 1% by weight (the same applies hereafter) of gum arabic powder as a binder.

At this time, 1Kg of binder and 1.5K (L) of horse lees were required. After immersing them in boiling water for 35 seconds to form a gelatinized layer (thickness Q after drying, R1 of 5 mm), they were immersed at room temperature ( After air drying at 25° C. for 20 hours, the sample was further conditioned for 24 hours in a humidifier at 25° C. (RH 70%). At this time, the moisture content was 15.3%. This was roasted with salt at 240° C., air buffed and plate heated (on a hot plate) to obtain a desired bursting shape in which it was split into irregular shapes from the center in both directions. Swelling amount 1
The expansion volume per g was 2Qcc when roasted with salt, 18CC when air buffed, and 16CC when heated with one plate.

Example 2 55 for 100 parts of tapioca starch (same parts by weight and below)
% of water was added and extrusion molding machine <Nagahi Seisakusho% 1O8E
- A type) is kneaded into a rope shape with a diameter of 121111,
This was cut into a cylindrical piece with a length of 14n+m, shaped into a sphere for 10 minutes using a rounding machine (9-400 machine manufactured by Fuji Baudal Co., Ltd.), and then dried in a rotary pot to form a starch gelatinized layer. 0.3Kl so that the thickness is 0.711mm;
Steam was injected for 2 minutes at a pressure of l/C112 gauge. This was dried and humidity-controlled in the same manner as in Example 1. At this time, the moisture content of the pallet after molding and humidity control was 15.1% by weight. This was roasted with salt at 240°C to obtain a swelling amount in which the 'pJ fissure shape was irregularly exploded. The swelling volume per 1g of swelling is 25CC.
Met.

Example 3 60 parts of tapioca starch, 40 parts of corn starch, total 100 parts
1511 II
Cut to length to obtain a rectangular parallelepiped.

This was immersed for 1 minute in frying oil whose temperature was adjusted to 95℃ so that the thickness of the starch gelatinized layer after drying was Q, 7 mm. After draining the oil, it was air-dried at room temperature for 48 hours, RH70%
) The humidity was controlled for 24 hours in a humidifier. Molding vA21iil
The moisture content of the subsequent pellet was 14.8%. 20 of this
The mixture was treated in an oil container at 0°C to obtain a cylindrical swelling that exploded unstably in the vertical and horizontal directions.

The texture was also due to the combination of the starch layer, and the puffed coarse texture was uniform and fine, resulting in a slightly firm texture.

Example 4 55 parts of water was added to 100 parts of wheat starch, and a sphere with a diameter of 8IllIm was molded in the same manner as in Example 2.

Of these, 50a was used for coating. The coating liquid was based on a 10% by weight horse lees paste solution to which 2% by weight of gum arabic powder and 5% by weight of gelatin powder were further added, and horse lees was used as the coating powder. After applying the coating liquid, coating powder was sprinkled on the surface and the surface was dried, and this operation was repeated three times. At this time, 6 o 9 of coating liquid and 20 o of coating powder were required for 50 g of starch layer. This was dried and humidified in the same manner as in the previous example. The thickness of the coating layer after drying is 1rAI1
It was 1. This was roasted with salt at 240°C to obtain a swelling amount having an explosion shape. At this time, the expanded volume per 1 g of expanded amount was 17 CC.

Example 5 After washing 100 g of dent corn with tap water and immersing it in water for 6 hours to absorb water, about 31 pieces of dent corn were cut from the lower part of the grain and a portion of the germ was removed. Of this, 50g was used for coating. The coating method was the same as in Example 4, followed by drying and humidity control. The thickness of the gelatinized film layer after drying was 1.21. This was roasted with salt at 240°C to obtain an exploded puffed amount having a texture and flavor similar to popcorn.

Example 6 65 parts of polished rice flour, 30 parts of horse lees, 3 parts of sugar, 1 part of salt, 0.7 part of seasoning oil, 0.3 part of composite seasoning powder, 50 parts of water was added to a total of 100 parts and extruded. Diameter 611 with molding machine (mentioned above)
It was extruded into a +I lobe shape, cut into a length of 7 mm, and formed into a spherical shape with a diameter of 6IllII using a rounding machine (described above).

As in the previous example, this was immersed in ivI boiling water for 5 seconds to form a starch gelatinized layer, air-dried at room temperature (25°C) for 24 hours, and placed in a humidifier (25°C, R870%) for 48 hours. Moistened for 51 hours. Air buffing was performed at 240° C. to obtain an explosion-like swelling amount. The puffed volume was 20 cc per gram of puffed volume, and the texture was light (crispy), and the flavor was fragrant with a hail-like aroma of rice.

Example 7 87 parts of horse R, 5 parts of egg albumin powder, 2 parts of cellulose powder, 3 parts of sugar, 1 part of salt, 1.5 parts of eggshell powder, 0.5 parts of seasoning powder, 100 parts in total, 60 parts of water. Example 6
Do the same thing! ! Formed into a 6mm1 sphere and sprayed with 0.3 kg/ca+2 steam for 70 seconds in a rotary pot.
A starch gelatinized layer was formed on the outer layer.

These were dried at room temperature (25° C.) for 24 hours, and further kept humidified in a humidifier (25° C., R870%) for 48 hours. This was roasted with salt at 240°C to obtain a swelling amount in an explosive shape.

At this time, the puffed volume was 15 cc per 1 g of puffed tissue, and the texture of the puffed tissue was slightly firm and good.

[Brief explanation of the drawing]

FIG. 1 is a graph showing the relationship between the size of a molded article, the contact time with a heat medium, and swelling. Figure 1 C-04mm □5mm ←-112mm Procedural amendment (voluntary) November 25, 1985

Claims (1)

[Claims] 1. A starch gelatinized layer is coated on the outer surface of a molded product or a natural solid product mainly composed of raw starch, then dried and humidity controlled, and then heated and puffed into an explosive shape. A method for producing a snack food. 2. The method for producing a snack confectionery according to claim 1, wherein a molded product mainly composed of raw starch is molded using a starch gelatinization liquid as a binder. 3. The method for producing a snack confectionery according to claim 1, wherein the molded product mainly consisting of raw starch is molded by kneading and extrusion. 4. Claims 1 and 2, in which a molded product mainly composed of raw starch is formed by molding tapioca starch, potato starch, sweet potato starch, wheat starch, corn starch, or rice flour one type or a combination of two or more types. , or the method for producing a snack food according to item 3. 5. The method for producing a snack food according to claim 1, wherein the natural solid material mainly consisting of raw starch is dent corn, flint corn, waxy corn, or the like. 6. The method for producing a snack food according to claim 1, wherein after coating with the starch gelatinized layer, the total moisture content is controlled by drying to 14 to 16% by weight. 7. The molded product is a sphere or cylinder with a diameter or side of 4 to 15 mm,
or claims 1 and 2, which are cubic;
The method for producing a snack food according to item 3, 4, or 6. 8. After drying and controlling the humidity of the molded product or solid product, heat at 220°C to 26°C.
Salt roast at 0℃, air puff, plate heating or 180℃
A method for producing a snack food according to claims 1 to 6 or 7, wherein the snack food is heated at a temperature of ~220°C. 9. A molded product made mainly of raw starch is immersed in a heating medium for heat treatment and then dried to coat the outer surface with a starch gelatinized layer, then dried and humidity controlled, and then heated and puffed into an explosive shape. A method for producing a snack food, the method comprising: 10. The method for producing a snack food according to claim 9, wherein the molded product mainly consists of raw starch and is molded using a starch gelatinization liquid as a binder. 11. The method for producing a snack food according to claim 9, wherein the molded product mainly consisting of raw starch is molded by kneading and extrusion. 12. Claims 9 and 10 in which a molded product mainly made of raw starch is formed by molding tapioca starch, potato starch, sweet potato starch, wheat starch, corn starch, or rice flour one or more of them in combination. Or the method for producing a snack food according to item 11. 13. Total moisture content after coating with starch gelatinization layer is 14-16% by weight
10. The method for producing a snack food according to claim 9, which comprises drying and controlling humidity. 14. The molded product is a sphere, cylinder, or cube with a diameter or side of 4 to 15 mm.Claims 9 and 10
The method for producing a snack food according to item 1, item 11, item 12, or item 13. 15. The snack food according to claims 9 to 13 or 14, in which the molded product is dried and humidified and then roasted with salt at 220°C to 260°C, air-puffed, heated on a plate, or heated in oil at 180 to 220°C. manufacturing method.