KR20000051093A - Method for preparing snack food - Google Patents

Abstract

PURPOSE: A preparing method of snack is provided which uses a property of oil and fat for ingredients dissolving smoothly and easily in mouth, so the snack has a light taste and a good quality and has a pleasant aftertaste. CONSTITUTION: A preparing method of snack is composed of the following steps; bulking a paste for snack by hot-air drying; and mixed the bulked snack paste with an oil and fat having 40% or less of saturated fatty acid and 50% or more of unsaturated fatty acid, wherein the oil and fat is contained 10 wt.% or less on the basis of total weight of snack paste, in case of representing snack as the amount of non-refining oil and fat.

Description

Manufacturing method of snack foods {METHOD FOR PREPARING SNACK FOOD}

The present invention relates to a process for preparing snack foods, and more specifically to making a fat and oil component smooth and easy to dissolve in the mouth, to leave a pleasant aftertaste in the mouth, and to a suitable snack food as a recent health-oriented food. It relates to a manufacturing method.

BACKGROUND OF THE INVENTION A method for producing snack foods by expanding the dough for snack foods through an oil-frying process has long been known. According to this method of frying snack batter, the resulting snack food will be smooth and easily melted in the mouth due to the presence of the fats and oils used in the frying process. However, such conventional snack foods suffer from various problems. For example, it has a bad aftertaste in the mouth because it has a heavy and fatty taste of fats and oils used to fry it; Snack foods will also absorb large amounts of fat and oil during the frying step. Moreover, it contains a high content of fats and oils, so such conventional snack foods will not be suitable for recent health-oriented purposes.

In order to solve the above problems associated with conventional methods of frying, swelling the dough for snack foods by hot-air drying, and then incorporating a small amount of fat into the hot-air dried snack dough. A method for preparing snack foods has been proposed. However, the snack foods thus prepared still had a bad aftertaste in the mouth and still had insufficient flavor and taste.

Accordingly, it is an object of the present invention to provide a method for producing a snack food that can be smoothly and easily melted in the mouth, can leave a pleasant aftertaste and have a good flavor and can therefore be recognized by those who are oriented to recent health.

The present inventors have previously developed a novel technique for producing snack foods that provide a smooth and easily soluble fat in the mouth and which allows for a pleasant aftertaste that is excellent in flavor and well suited to recent health-oriented trends. In order to eliminate the above-mentioned drawbacks associated with snack foods prepared according to the method of frying in oil, polite research was conducted. As a result, the inventors have achieved the desired effect of the present invention by swelling the snack dough through hot-air drying and then incorporating a fat component having a specific saturated fatty acid content and a specific unsaturated fatty acid content in the hot air dried dough. The present invention has been completed based on the foregoing findings.

According to the present invention, the aforementioned object of the present invention is to swell the dough for snack foods through hot-air drying, and then to hot air-dried snack dough, up to 40% based on the total weight of the fats and fats used. It can be effectively achieved by providing a novel method for producing a snack food comprising the step of incorporating a fat and fat component having a saturated fatty acid content and an unsaturated fatty acid content of 50% or more.

The preparation method of the snack food according to the present invention will be described in more detail below.

In the method for producing snack food according to the present invention, the dough for snack food is first prepared by a conventional method. As a raw material used in the production of the snack dough used in the method of the present invention, any starch material that can be used in the production of snack foods can be used without any limitation. Specific examples thereof include corn, potato, wheat, rice, or powdered materials such as processed starches such as potato starch, corn starch, wheat starch and rice starch. In this regard, these raw starch materials may be used alone or in any combination of at least two of them in the present invention. Thus, the above-described raw starch material is pregelatinized and then the pregelatinized starch material is formed into a desired shape and then the material is cut to provide the desired snack dough.

The above method of pregelatinization of the raw starch material is not limited to any particular one, and the material can be pregelatinized by any conventionally known method. More specifically, for example, the process consists of adding water to the above-mentioned raw materials, mixing them, and then pregelatinizing the mixture in a steam heating-kneader, and A method consisting of introducing water and mixing and pregelatinizing them simultaneously can be used. In this regard, in the present invention, it is preferred to mix the raw material with water and then pregelatinize the resulting mixture.

Among the above-mentioned methods, a method in which pregelatinization of starch raw material is carried out in an extruder is preferred. This is because this method allows for uniform kneading of the ingredients and preparation of fine granulated dough in a short time and the resulting snack foods can be better melted in the mouth. If pregelatinization of the raw material is carried out by the extruder described above, the temperature and time of the pregelatinization step are preferably in the range of 100 to 180 ° C and 5 to 40 seconds, respectively.

In the aforementioned pregelatinization treatment, it is also possible to suitably add to the starch raw materials mentioned above other suitable additives such as sugars, salts, chemical seasonings, for example, milled products of vegetables or other ingredients commonly used in the art. .

The method of forming and cutting the above-mentioned pregelatinized starch raw material into pieces having a desired shape and size to obtain a snack dough is not limited to any particular one, for example, a gap formed between a plurality of rolls of pregelatinized raw material. Forming a sheet by passing it through and then cutting the sheet into pieces having the desired shape and size, and extruding the pregelatinized raw material through a die placed at the tip of the extruder in a suitable form such as coils and ribbons Enumerate cutting methods to a defined length. Furthermore, in the present invention, the moisture content of the dough is pre-dried prior to hot-air drying as described in detail below, so that the moisture content of the dough is in the range of 4 to 10% by weight, preferably 5 to 9% by weight, based on the total weight of the snack dough. It is preferable to control with. This is because if the moisture content of the snack dough is controlled to fall within the above range, the snack dough can swell regularly and evenly in the subsequent hot-air drying step. The means for the predrying process described above is, for example, a method which consists in drying the sheet-like dough in a thermo-humidity chamber such that moisture present in the dough is quickly removed through evaporation. Predrying is preferably carried out for at least one hour at a relative humidity in the range of 20 to 80% at a temperature in the range of 20 to 60 ° C. In this regard, if the predrying is carried out for at least 10 hours, the moisture content in the snack dough can be made uniform (tempering) through the dough.

In the process of the invention, the snack dough thus obtained is then subjected to puffing through hot-air drying. The method for hot air drying is not limited to any particular one, but a preferred one is, for example, a fluidized-bed drying method. The fluidized bed method is, for example, feeding sheet-like snack dough onto a flow-control device such as a porous plate and blowing the hot air up or down on the sheet-like dough to suspend and fluidize the dough in the hot air while sheet-like Drying the dough; Or by supplying sheet-like dough on the conveying plane of the conveying conveyor through a chamber equipped with a hot air blower and blowing hot air over the sheet-like dough conveyed through the chamber while suspending or fluidizing the dough in the chamber. The fluidized bed drying method described above allows uniform heat transfer through the snack dough so that the dough is uniformly and regularly inflated. In this regard, the fluidized bed drying described above can be carried out using, for example, a commercial fluidized bed baking apparatus or a conveyor dryer commercially available. The fluidized bed drying process is preferably carried out for 10 to 40 seconds using hot air having a temperature in the range from 200 to 300 ° C.

In the process of the present invention, as discussed above, the snack dough is subjected to puffing through hot-air drying and thereafter a saturated fatty acid content of at most 40%, preferably at most 30%, and at least 50%, preferably It is important to incorporate fats and oils with an unsaturated fatty acid content of at least 60%. As detailed below, incorporating the fats and oils in the swollen snack dough in combination with the use of the following ingredients having a low fat content and having a specific composition is good in flavor and in particular high in quality and texture and in consumer health. It is possible to provide that the grease in the mouth can be smooth and easily meltable, which can be guaranteed. In this regard, most fats and oils commonly used in snack foods prepared by frying methods are, for example, those having a high saturated fatty acid content such as hardened oils to prevent any thermal oxidation during frying. Therefore, they are different from those used in the present invention.

Examples of the aforementioned fats and oils include, but are not limited to, olive oil and rapeseed oil. These fats and oils may also provide fats and oils each having a specific amount of saturated and unsaturated fatty acids as defined above. Alternatively, it is also possible to use several combinations of the various vegetable fats and oils such as soybean oil and soybean oil described above and various animal fats and oils, which are mixed in such a way that the saturated and unsaturated fatty acid contents fall within the ranges defined above, respectively. Furthermore, the fats and oils may also be artificially prepared such that the saturated and unsaturated fatty acid contents fall within the ranges defined above, respectively, or these artificially prepared fats may be used in combination with other fats and oils. In this respect, in particular, fats having a high content of monounsaturated fatty acids allow the production of snack foods of good quality, in particular in terms of consumer health. For this reason, olive oil is preferably used in the present invention.

The amount of the above-mentioned fats and oils in the snack foods is not particularly limited, but the content of the fats and oils present in the snack foods as the final product is 10% by weight (hereinafter simply referred to as%), expressed as crude fat content, preferably 1 to 5 It is desirable to be limited to%, more preferably 2 to 3%, thus making it possible to smoothly and easily dissolve fats and oils in the mouth and to ensure a low fat content of snack foods in terms of consumer health. In this regard, the aforementioned fats and oils may be suitably incorporated into snack foods by any known method such as spraying, coating and dipping methods.

Furthermore, if the snack food is prepared by the above-described method, the above-mentioned fats and oils can also be incorporated into the snack food after sticking the seasoning to the swollen snack dough using an adhesive such as a starch solution. More specifically, the seasoning-adhesive solution is sprayed or coated onto the puffed snack dough, or the seasoning-free adhesive is first applied to the dough by spraying or coating, and then the seasoning is mixed into the expanded snack dough, followed by kneading. Is dried in an oven, for example. The fats and oils are then incorporated into the snack dough. As such, the seasoning may be firmly attached to the snack food to provide various flavors to the snack food. Moreover, the fats and oils are added to the food after drying, so during the manufacturing process the fats and oils are never thermally oxidized.

In the method of the present invention, examples of raw materials for providing various flavors to snack foods preferably include powdery ones such as salt, meat, chicken, seafood, cream, butter, onion, garlic, basil, seasoning. The amount of the above-mentioned seasonings to be incorporated into snack foods is preferably in the range of 2 to 12%, preferably 4 to 10%, based on the weight of the swollen snack dough. Moreover, the above-mentioned adhesive liquids which are preferably used in the present invention are starch solutions prepared by mixing about 1 to 2% (expressed in solids content) of soluble starch, dextrin, corn syrup solids and / or corn syrup with water. The amount of the above-mentioned adhesive liquid to be used is preferably in the range of 3 to 15%, preferably 5 to 10% based on the weight of the swollen snack dough.

The method of the present invention is described in more detail below with reference to the following unlimited working examples. In the following description, the term "parts" refers to "parts by weight" unless otherwise specified.

Example 1

A mixture of 57 parts of corn flour, 14.3 parts of potato starch, 3.2 parts of granulated sugar, 0.8 parts of salt and 24.7 parts of water was fed to a twin screw extruder and treated there for 7 seconds at a barrel temperature of 140 ° C. to prepare corn flour and potato starch. Pregelatinized. The treated mixture was then extruded through a die in the form of a coil and the coil was then cut into pieces having a length of 30 mm to obtain a snack dough having a thickness of 0.8 mm. The moisture content of the resulting snack dough was found to be 30.0% by weight. Then, the prepared snack dough is dried and tempered for 16 hours at a temperature of 40 ° C. and a relative humidity of 40% while blowing hot air into the snack dough at a rate of 0.5 m / sec in a heat-humidity chamber to reduce the moisture content of the dough. 5.85 wt% was controlled.

Next, the snack dough prepared as described above was subjected to a fluidized bed drying operation in a conveyor dryer while supplying hot dough held at 260 ° C. for 26 seconds at a moisture content of 5.85% by weight to swell the snack dough. The swollen snack dough was uniformly swollen while maintaining a coiled shape and a more interesting hollow cylindrical appearance. It was found that the dough had a moisture content of 1.22% by weight.

Next, the starch solution prepared by dissolving 20 parts of corn syrup powder (N-TACK, purchased from National Starch & Chemi-cal Company) in 80 parts of water was expanded to a ratio of 5 g of starch solution per 100 g of the expanded dough. Spray the dough, then add and attach 6 g powdered seafood, 0.2 g salt and 0.4 g butter powder, dry in an oven for 5 minutes at 100 ° C., and finally spray 3 g olive oil onto the swollen snack dough. The snack food according to the invention was formed.

The crude oil content indicated that it contained about 3% of the fat component consisting of about 12% saturated fatty acid moiety and about 86% unsaturated fatty acid moiety (mono unsaturated fatty acid moiety: about 75%).

When the snack foods thus prepared were eaten, the snack foods were smooth and easily melted in the mouth, and the flavor and flavor using the taste of seasonings such as powdered seafood was excellent. Moreover, the content of fats and oils was low and would therefore be suitable for health oriented consumers.

As described in detail above, the method for producing a snack food according to the present invention swells the fat and oil components having a saturated fatty acid content of 40% or less and an unsaturated fatty acid content of 50% or more after swelling the snack dough through hot-air drying. It is made by incorporating into prepared snack dough. The composition of the present invention allows the preparation of snack foods that use oils and fats to smoothly and easily melt in the mouth, give light taste and texture, and leave a pleasant aftertaste in the mouth.

In addition, if the content of fats and oils in snack foods is limited to levels below 10%, expressed as crude fat content, the resulting snack foods are of high quality, more specifically, low fat content in addition to the above-mentioned characteristic properties and healthy It is desirable for the oriented person.

Claims (20)

Puffing the dough for snack foods through hot-air drying, and then incorporating the fats and fats having a saturated fatty acid content of 40% or less and an unsaturated fatty acid content of 50% or more as a fat or oil component into the puffed snack dough. Method of producing a snack food comprising a. The method of claim 1, wherein the snack foods are expressed in an amount of crude fats and oils, the method comprising the fats and oils in an amount of 10% by weight or less based on the total weight of the snack dough. The method of claim 1, wherein the seasoning is added to the puffed snack dough by spraying or coating the adhesive solution to the puffed snack dough, or after the spraying or coating of the seasoning-free adhesive solution to the dough and adding the seasoning to the puffed snack dough, Drying the snack dough and incorporating the fat or oil into the inflated snack dough. 4. The method of claim 3, wherein the snack food comprises fats and oils in an amount of 10% by weight or less based on the total weight of the snack dough as indicated by the amount of crude oil or fat. The method of claim 1, wherein the snack dough is pre-dried prior to hot air drying to control the moisture content of the dough in the range of 4 to 10% by weight. 6. A method according to claim 5, wherein the predrying step is carried out for at least 10 hours at a temperature in the range of 20 to 60 ° C and a relative humidity in the range of 20 to 80%. The method of claim 1 wherein the hot air-drying step is performed by a fluidized bed method. 8. The method of claim 7, wherein the fluidized bed method is performed for 10 to 40 seconds using hot air having a temperature in the range of 200 to 300 ° C. The method of claim 1, wherein the fat or oil component has a saturated fatty acid content of 30% or less and an unsaturated fatty acid content of 60% or more. The method of claim 1 wherein the fat or oil component is olive oil. The method according to claim 1, wherein the dough is prepared by pregelatinizing raw starch and water through an extruder. 12. The method of claim 11, wherein the extruder is a twin screw extruder. The method of claim 11, wherein the raw starch is pregelatinized for 5 to 40 seconds at a temperature of 100 to 180 ℃. Predrying the dough for snack foods to control the moisture content of the dough to 4 to 10%, swelling the resulting dough through hot-air drying, adding the adhesive to the dough, and seasoning there The step of adding the following, incorporating a fat or fat having a saturated fatty acid content of 40% or less and an unsaturated fatty acid content of 50% or more as a fat and oil in the puffed snack dough, based on the total weight of the snack dough as indicated by the amount of crude fat Method for producing a snack food comprising the step of preparing a snack food containing fats and oils in an amount of 10% by weight or less. The method of claim 14, wherein the predrying step is performed for at least 10 hours at a temperature in the range of 20 to 60 ° C. and a relative humidity in the range of 20 to 80%. 15. The method of claim 14, wherein the hot air-drying step is performed by a fluidized bed method. 17. The method of claim 16, wherein the fluidized bed method is performed for 10 to 40 seconds using hot air having a temperature in the range of 200 to 300 ° C. 15. The method according to claim 14, wherein the dough is prepared by pregelatinizing the raw starch and water through an extruder. 19. The method of claim 18, wherein the extruder is a twin screw extruder. 19. The method of claim 18, wherein the raw starch is pregelatinized for 5 to 40 seconds at a temperature of 100 to 180 ° C.