1258338 (1) 玖、發明說明 【發明所屬之技術範圍】 本發明是關於一種除原料所含之油份以外不另添加油 份而製造的零食及其製造方法。 【先前技術】 以往’最頻繁食用的零食，可舉以其酥脆口感而受歡 迎的洋芋片爲例子。因爲洋芋片垂手可得且價格也十分便 宜而成爲世界性的零食之一。 此類洋芋片’是將原料之馬鈴薯切成薄片並油炸，再 添加鹽味或其他的調味料而製成者。 【發明內容】 [發明所欲解決之課題]. 但是，經由上述習知方法所製造的零食，尤其是洋芋 片，由於爲了得到酥脆的口感而須經過油炸的過程，必然 會有高熱量的問題。 此問題，在近年來爲了防止肥胖或成人病預防，儘可 能降低食品熱量的低熱量訴求中，對於零食也提出同樣的 訴求。 因而考慮不油炸原料而製造零食的方法，但不以油炸 製造零食的情形下，卻有無法得到穌脆口感，及作爲零食 的美味的問題。 本發明爲了解決上述問題點，以提供不經油炸而可得 -4 - (2) l258338 @和以往零食相同之酥脆口感的零食及其製造方法爲第1 目的。 而本發明的第2目的，是提供一種抑制油份的使用也 不損害美味、且低熱量、也適合肥胖及成人病預防的零食 及其製造方法。 [解決課題的手段] 爲了解決上述課題，本發明零食之特徵，是將原料或 已形成該原料之顆粒乾燥並使其膨脹者。 本發明的零食之製造方法，其特徵是具有準備原料的 準備製程或形成原料並製成顆粒的顆粒製成製程、和將包 含於上述原料或上述被製成之顆粒的水分乾燥並除去的乾 燥製程 '和膨脹經由上述乾燥製程被乾燥之上述原料或上 述顆粒的膨脹製程。 又’於上述乾燥製程的前段，其特徵爲經由蒸或燙使 上述原料或上述顆粒含有之水分量預先被調整者。 此外’上述乾燥製程，其特徵係經由遠紅外線或電磁 波乾燥上述原料或上述顆粒。 再者’本發明之零食的製造方法，是包含對經由上述 膨脹製程使上述原料或上述顆粒膨脹的零食執行添加所希 望之味道的調味製程，和燒製經由上述調味製程成爲所希 望味道之上述零食的燒製製程。 又，上述燒製製程，其特徵是藉由遠紅外線或電磁波 燒製上述零食。 (3) 1258338 、又，上述膨脹製程，是將經由上述乾燥製程被乾燥之 ' U原料或上述顆粒加熱/加壓之後，於常溫常壓下放出 並使其膨脹者。 口更者上遮凋味製程，其特徵係對於經由上述膨脹製 早壬被L賬之上遮零食執行噴灑調味料者。 【實施方式】 乂下參照附加圖面說明本發明實施形態的零食及其 製造方法。 第1圖是表示本發明實施形態之零食的製造製程流程 Θ首先，使用馬鈴薯作爲原料，執行剝除該馬鈴薯表皮 的準備（步驟s 1 )。又，本發明中是使用馬鈴薯作爲原 料但並不限疋於馬鈴薯，使用其他的薯類也沒有問題。 且不限於薯類，其他如蔬菜類、水果類、魚貝類等也可作 爲原料。 接著’將步驟S 1所準備之馬鈴薯顆粒化（步驟S2 ) 。所謂顆粒化是將原料之馬鈴薯切片，細切成i〜2cm四 方的小片的處理。而在本說明書中，將被細切斷的小片（ 馬鈴薯）稱爲顆粒。 另外’並不一定要顆粒化，原料本身爲小片（細塊狀 )者時，也可將該原料保持原樣使用。 其次’將在步驟S 2所細切斷的各顆粒蒸或燙過後（ 步驟S 3 ) ’讓各個顆粒的含水率成爲所定値地執行乾燥 處理（步驟S 4 )。 -6 - (4) 1258338 於步驟S 4之乾燥處理，是使用遠紅外線或電磁波乾 燥’在短時間乾燥的同時，亦可均勻地乾燥顆粒的中央部 到端部。藉由使用該乾燥方法，可以得到顆粒整體一致的 酥脆Q感。 接著，在步驟S4讓水分成爲一定量地而被乾燥的各 顆粒’藉由熱壓機呈加熱/加壓狀態，再於一定時間後回 復到大氣中（常溫常壓）而膨脹（步驟S 5 )。 以下顯示於步驟S 5之顆粒的膨脹化的計劃。 首先，將水份量被調整爲一定之顆粒藉由熱壓機裝置 加熱/加壓。於是，包含於馬鈴薯的纖維或細胞的水份被 氣化變成水蒸氣，但也因被加壓變成沒有去處的狀態。而 當回復到常溫常壓，馬鈴薯的纖維或細胞膜經由水蒸氣被 膨脹。此時，於顆粒內部，經由水蒸氣而膨脹的纖維或細 胞膜成爲氣泡而多數殘存。經由這些氣泡，可以得到具備 酥脆口感的零食。 接著，將鹽、谷氨酸、各種的萃取物（例如牛肉萃取 物）等調味料藉由無油噴霧器噴上步驟S 5膨脹的顆粒（ 以下稱爲零食）以執行調味處理（步驟S 6 )。 且，藉由使用無油噴霧器，可以僅以原料本身所含之 油份製造零食’但喜好溫和口味時，也可以加上少量油的 噴霧器執行調味處理。 再次使用遠紅外線或電磁波燒製如以上所得到之零食 ，（步驟S 7 )。而該燒製處理，可乾燥殘存之多餘水份 的同時’也可經由均勻地燒烤零食的表面到內部，而製造 -7- (5) 1258338 具備更酥脆的口感、美味和香味的零食。 [實施例] 接著，參考第2圖，具體說明本發明實施形態的零食 的製造方法。 首先，執行馬鈴薯剝皮後，將已去皮的馬鈴薯切成所 定的大小以及所定的厚度（例如，大小爲2cm2，厚度爲 4mm左右）而顆粒化（顆粒1 )。然後將顆粒1曝露於蒸 氣中蒸或燙。 接著，藉由遠紅外線照射部1 1和運送部1 2所成之遠 紅外線裝置執行將顆粒1的含水率成爲5〜20%地乾燥處理 。接下來，於熱壓機內的熱壓部1 3裝置顆粒1，在約1 8 0 °(：〜2 5 0 \：的溫度且2000〜3 00 0]^/(^12的壓力下加熱/加 壓之後，再放出於大氣中（常溫常壓）。由此，顆粒1迅 速地膨脹（顆粒1 a )。 接著，調味部1 4於已膨脹之顆粒（零食）1 a的表面 ’藉由無油噴霧器噴灑造黏多糖類執行調味處理。在此， 可如圖示般藉由使用旋轉滾筒讓噴灑於各顆粒之調味料 變均勻地，一邊旋轉一邊執行處理。 又，調味處理結束的零食，到執行燒製處理爲止期間 ’可藉由暫時在常溫下冷卻，而使噴灑於各零食表面的調 味料滲透。 已結束調味處理之零食1 a，藉由遠紅外線照射部i i 和蓮送部1 2所成之遠紅外線裝置被燒製成含水率2〜1 〇% -8- (6) 1258338 般。由此，可以製造具備美味和酥脆口感的完成 如上所述所製造之完成品1 b (零食），經 亂的大小或形狀平均化的挑選製程（Picking製 藉由計量製程計測可被納入相當於1包裝袋的份 配爲各計測份量的零食，被納入於包裝袋後，以 捆包朝市場流通。 再者，作爲本發明的適當實施例，可將含水 顆粒在200 °C的溫度藉由2 5 00kg/ cm2壓力加熱 變成含水率4 %地所製造的零食，而成爲兼備美 口感者。 又，在上述實施形態中，並不限於使用已形 顆粒，也可將原料原樣利用。此時，形狀過大的 可裁剪形成所希望的大小來使用。 [發明效果] 由以上說明，很顯然地根據本發明，因爲經 含所希望之水份量的顆粒加熱/加壓使其膨脹化 有原料本身所含油份以外的多餘油份，而可以製 脆口感的零食，且可以提供熱量及脂肪少並具有 跟成人病預防的效果的零食。 此外’根據本發明，因爲使用遠紅外線或電 燥方法’可在短時間，且使顆粒整體均勻地乾燥 於完成品之零食整體均勻地得到酥脆口感。 更者’根據本發明，可以得到製造過程簡單 品1 b 〇 由爲使凌 程），再 量。被分 瓦愣紙等 率 1 3 %的 /加壓， 味和目禾脆 成原料的 情形下， 由將已包 ，不會含 造具備酥 防止肥胖 磁波的乾 ，所以可 ，且適於 -9- (7) 1258338 大量生產，成本便宜的零食及其製造方法。 【圖式簡單說明】 第1圖是表示本發明實施形態之零食的製造方法流程 - 的製程圖。 _ 第2圖是表示本發明實施形態之零食的製造方法具體 例的流程圖。 [圖號說明] 1 顆粒 la 已膨脹之顆粒 lb 完成品 11 遠紅外線照射部 12 運送部 13 熱壓部 14 調味部 - 10-1258338 (1) Description of the Invention [Technical Fields of the Invention] The present invention relates to a snack manufactured by adding no oil other than the oil contained in the raw material, and a method for producing the same. [Prior Art] In the past, the most frequently eaten snacks were exemplified by the crispy taste of the potato chips. Because the potato chips are readily available and affordable, they are one of the world's snacks. Such artichoke tablets are made by cutting raw potatoes and frying them, adding salt or other seasonings. SUMMARY OF THE INVENTION [Problems to be Solved by the Invention] However, the snacks produced by the above-described conventional methods, especially the potato chips, are inevitably subjected to a frying process in order to obtain a crispy mouthfeel. problem. In recent years, in order to prevent obesity or prevention of adult diseases, low-calorie appeals for reducing food calories have been made, and the same demands have been made for snacks. Therefore, a method of manufacturing a snack without frying the raw material is considered, but in the case of not making a snack by frying, there is a problem that the crisp taste is not obtained and the snack is delicious. In order to solve the above problems, the present invention provides a snack which can be obtained without frying, and which has the same crispy taste as the conventional snacks, and a method for producing the same. Further, a second object of the present invention is to provide a snack and a method for producing the same, which are suitable for preventing the use of oil and which are not harmful to the taste, and which are low in calories and suitable for obesity and prevention of adult diseases. [Means for Solving the Problem] In order to solve the above problems, the snack of the present invention is characterized in that a raw material or particles in which the raw material has been formed are dried and expanded. The method for producing a snack of the present invention is characterized in that it has a preparation process for preparing a raw material or a pellet forming process for forming a raw material and forming a pellet, and a drying process for drying and removing moisture contained in the raw material or the above-mentioned pellets. 'and expanding the expansion process of the above-mentioned raw materials or the above-mentioned particles which are dried through the above drying process. Further, in the preceding stage of the above drying process, it is characterized in that the water content contained in the raw material or the particles is adjusted in advance by steaming or ironing. Further, the above drying process is characterized in that the above raw materials or the above particles are dried by far infrared rays or electromagnetic waves. Further, the method for producing a snack according to the present invention includes a seasoning process for adding a desired flavor to a snack in which the raw material or the pellet is inflated through the expansion process, and firing the above-described flavoring process to a desired taste. The cooking process of snacks. Further, the above-described firing process is characterized in that the above snack is fired by far infrared rays or electromagnetic waves. (3) In the above-mentioned expansion process, the U-material or the granules which have been dried by the above drying process are heated/pressurized, and then released and expanded at normal temperature and pressure. The mouth is also subjected to a fading process, which is characterized in that the person who sprays the seasoning by the above-mentioned expansion system is covered by the L account. [Embodiment] A snack according to an embodiment of the present invention and a method of manufacturing the same will be described with reference to additional drawings. Fig. 1 is a flow chart showing the manufacturing process of the snack according to the embodiment of the present invention. First, the potato is used as a raw material to prepare a peeling of the potato skin (step s 1 ). Further, in the present invention, potato is used as a raw material, but it is not limited to potato, and there is no problem in using other potatoes. It is not limited to potatoes, and other vegetables such as vegetables, fruits, and fish and shellfish can also be used as raw materials. Next, the potato prepared in step S1 is pelletized (step S2). The granulation is a process in which a potato of a raw material is sliced and cut into small pieces of i 2 cm square. In the present specification, the finely cut pieces (potato) are referred to as granules. Further, when it is not necessary to be granulated, and the raw material itself is a small piece (fine block), the raw material may be used as it is. Next, after each of the particles finely cut in step S2 is steamed or burned (step S3), the drying process is performed by setting the water content of each of the particles to a predetermined level (step S4). -6 - (4) 1258338 The drying treatment in step S 4 is to dry in a short time while using a far-infrared or electromagnetic wave drying, and it is also possible to uniformly dry the central portion to the end portion of the particles. By using this drying method, it is possible to obtain a crisp Q feeling which is uniform throughout the particles. Then, in step S4, each of the particles "dried to a certain amount of water is heated/pressurized by a hot press, and then returned to the atmosphere (normal temperature and normal pressure) for a certain period of time to expand (step S5). ). The plan for the expansion of the particles in step S5 is shown below. First, the amount of moisture is adjusted to a constant particle by heating/pressurizing by a hot press device. As a result, the moisture of the fibers or cells contained in the potato is vaporized into water vapor, but it is also pressurized to become a state where there is no place to go. When the temperature is returned to normal temperature and pressure, the fiber or cell membrane of the potato is expanded by water vapor. At this time, in the inside of the pellet, the fiber or the cell membrane which is swollen by the water vapor becomes a bubble and remains mostly. Through these bubbles, a snack with a crispy taste can be obtained. Next, a seasoning such as salt, glutamic acid, various extracts (for example, beef extract) is sprayed onto the granules expanded in step S5 (hereinafter referred to as snacks) by an oil-free sprayer to perform a seasoning treatment (step S6). . Further, by using an oil-free sprayer, it is possible to manufacture snacks only with the oil contained in the raw material itself. However, when a mild taste is preferred, a seasoning treatment may be performed by using a sprayer with a small amount of oil. The snacks obtained as above are fired again using far infrared rays or electromagnetic waves (step S7). While the firing treatment can dry the remaining excess water, it can also be made by uniformly grilling the surface of the snack to the inside, thereby producing -7-(5) 1258338 snacks having a crisper taste, taste and aroma. [Embodiment] Next, a method of manufacturing a snack according to an embodiment of the present invention will be specifically described with reference to Fig. 2 . First, after peeling the potato, the peeled potato is cut into a predetermined size and a predetermined thickness (for example, a size of 2 cm2 and a thickness of about 4 mm) to be pelletized (particle 1). The granule 1 is then exposed to steam for steaming or ironing. Next, the far-infrared device formed by the far-infrared ray irradiation unit 1 1 and the transport unit 1 2 is subjected to a drying process in which the water content of the particles 1 is 5 to 20%. Next, the pellet 1 is placed in the hot pressing portion 13 of the hot press, and is heated at a temperature of about 180 ° (: 〜 2 5 0 ∶: 2000 〜 2000 Ω). / After pressurization, it is released into the atmosphere (normal temperature and normal pressure). Thereby, the particles 1 rapidly expand (particles 1 a ). Next, the seasoning portion 14 is borrowed from the surface of the expanded particles (snacks) 1 a The seasoning treatment is carried out by spraying the viscous polysaccharides with an oil-free sprayer. Here, the seasoning can be performed while rotating the seasonings of the respective granules by using a rotary drum as shown in the figure. During the period from the snack to the execution of the baking process, the seasoning sprayed on the surface of each snack can be infiltrated by temporarily cooling at room temperature. The seasoned snack 1 a is finished by the far infrared ray irradiation unit ii and the lotus The far-infrared device formed by the unit 1 2 is fired to have a moisture content of 2 to 1 〇% -8-(6) 1258338. Thus, it is possible to manufacture a finished product 1 having the taste and crispness and texture as described above. b (snacks), a process of averaging the size or shape of the chaos (Pi The cking system can be incorporated into a package equivalent to a predetermined amount of snacks by a metering process, and is included in the package and distributed to the market in bales. Further, as a suitable embodiment of the present invention, The water-containing granules can be heated to a temperature of 2,500 kg/cm 2 at a temperature of 200 ° C to a snack having a water content of 4%, and the granules have a good taste. Further, in the above embodiment, it is not limited to use. The particles may be used as they are. In this case, the shape may be cut to a desired size and used. [Effect of the Invention] From the above description, it is apparent that according to the present invention, since the desired amount of water is contained The granules are heated/pressurized to expand the excess oil other than the oil contained in the raw material, and can make a crispy snack, and can provide a snack with less heat and fat and having an effect against adult disease. According to the present invention, since the far-infrared rays or the electric drying method can be used, the crispy mouthfeel can be uniformly obtained in a short period of time, and the whole of the pellets can be uniformly dried on the finished snack. Moreover, according to the present invention, it is possible to obtain a simple product of the manufacturing process 1 b 〇 for the purpose of the process, and to re-do the amount of corrugated paper equal to 13% / pressurization, the taste and the appearance of the material Next, it will be packaged, it will not contain the dryness of the obesity magnetic wave, so it is suitable for 9-(7) 1258338 mass production, cheap snacks and its manufacturing method. [Simplified illustration] Fig. 1 is a flow chart showing a flow of a method for producing a snack according to an embodiment of the present invention. _ Fig. 2 is a flow chart showing a specific example of a method for producing a snack according to an embodiment of the present invention. [Illustration] 1 Expanded Particles lb Finished Product 11 Far Infrared Irradiation Section 12 Transport Section 13 Hot Compression Section 14 Seasoning Section - 10-