WO2003077670A1 - Snack souffle et procede et appareil de production de celui-ci - Google Patents

Snack souffle et procede et appareil de production de celui-ci Download PDF

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Publication number
WO2003077670A1
WO2003077670A1 PCT/JP2003/001076 JP0301076W WO03077670A1 WO 2003077670 A1 WO2003077670 A1 WO 2003077670A1 JP 0301076 W JP0301076 W JP 0301076W WO 03077670 A1 WO03077670 A1 WO 03077670A1
Authority
WO
WIPO (PCT)
Prior art keywords
snack
fixed
hollow cylinder
dough
expanded
Prior art date
Application number
PCT/JP2003/001076
Other languages
English (en)
Japanese (ja)
Inventor
Taisuke Yamane
Takahiro Miura
Shuji Akimoto
Toshio Sato
Kunio Kudo
Original Assignee
Meiji Seika Kaisha, Ltd.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Meiji Seika Kaisha, Ltd. filed Critical Meiji Seika Kaisha, Ltd.
Priority to JP2003575730A priority Critical patent/JP4384502B2/ja
Priority to AU2003253153A priority patent/AU2003253153A1/en
Publication of WO2003077670A1 publication Critical patent/WO2003077670A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/52—Aerated, foamed, cellular or porous products
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C11/00—Other machines for forming the dough into its final shape before cooking or baking
    • A21C11/16—Extruding machines
    • A21C11/20—Extruding machines with worms
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
    • A21C3/00—Machines or apparatus for shaping batches of dough before subdivision
    • A21C3/08—Machines for twisting strips of dough, e.g. for making pretzels
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/50—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by shape, structure or physical form, e.g. products with supported structure
    • A23G3/54—Composite products, e.g. layered, coated, filled
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/161—Puffed cereals, e.g. popcorn or puffed rice
    • A23L7/165—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step
    • A23L7/17—Preparation of puffed cereals involving preparation of meal or dough as an intermediate step by extrusion
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/20—Extruding
    • A23P30/25—Co-extrusion of different foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
    • A23P30/30—Puffing or expanding
    • A23P30/32—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment
    • A23P30/34—Puffing or expanding by pressure release, e.g. explosion puffing; by vacuum treatment by extrusion-expansion

Definitions

  • the present invention relates to a puffed snack and its manufacturing method and apparatus.
  • the present invention relates to a puffed snack and a method and apparatus for producing the puffed snack. More particularly, the invention relates to a puffed snack in which a thread-like puffed snack material is integrally twisted, and a method and apparatus for producing such a puffed snack.
  • a die made of s-shaped hole or a fluororesin nozzle is fitted into the die of an extruder for extrusion molding, The pasta dough was extruded from the mold and cut and molded to produce a Geme 11 1i type short pasta product.
  • the shell material is fed from a supply device using an extrusion screw to a cylinder having a supply port, and the fed shell material is a short funnel-shaped fixed nozzle provided at a lower portion inside the cylinder. Guided down by the ring and pushed out. Then, the extruded outer shell material is provided at the tip of a pipe that supplies an inner shell material that rotates in the same direction at a different speed while being cut by a small blade attached to the outside lower part of the rotating pipe that supplies the packaging material. The outer shell material is wound to a uniform thickness on the inner wrapping material that descends inside the pipe that supplies the inner wrapping material by the movement of the nozzle attached to the inner part and the outer nozzle at the supply port of the outer wrapping material supply device. See Japanese Unexamined Patent Publication No. 59-19795 (Pages 1 to 3; Chapters:! To 3).
  • the present invention provides a puffed snack having a distinctive shape, a taste and a texture, etc., and a method and apparatus for producing such a puffed snack. aimed to. Disclosure of the invention
  • An object of the present invention is to provide an expanded snack in which a plurality of thread-like expanded snack fabrics are integrally twisted as shown in FIGS. 7, 8, and 9, for example. With this configuration, a plurality of thread-like expanded snack doughs are integrally twisted, so that it is possible to provide an expanded snack having individuality in shape and finishing with taste and texture etc. .
  • the number of the thread-shaped puffed snack dough is preferably 2 or more and 16 or less.
  • the number of the thread-like expanded snack fabrics is 2 or more and 16 or less, thereby providing a puffed snack with attractive appearance, for example.
  • the above-mentioned expanded snacks preferably have a water content of 3 to 0.1% by weight.
  • a puffed snack having an attractive texture can be provided.
  • An object of the present invention is, for example, as shown in FIG. 6, extruding a snack dough; forming the extruded snack dough into a plurality of continuous thread-like expanded snack dough;
  • Another object of the present invention is to provide a method for producing a puffed snack, comprising: twisting and collecting dough; cutting the puffed snack dough that has been twisted and collected; and drying the cut puffed snack dough.
  • the snack fabric is formed into a plurality of continuous thread-like expanded snack fabrics, and the plurality of thread-like expanded snack fabrics are twisted and collected, cut, and dried to have a unique shape.
  • a method for producing a puffed snack for producing a puffed snack whose taste, texture, and the like are finished with unique contents can be provided.
  • the thickness of the snack dough is gradually reduced.
  • the purpose of the present invention is to provide an extruder for extruding snack dough, as shown in Figs.
  • a rotating nozzle 12 having a plurality of recesses 11 opening vertically to the fixed center rod 8; and a plurality of thread-like expanded snack fabrics formed by the rotating nozzle 12 being twisted and collected.
  • An object of the present invention is to provide a puffed snack producing apparatus 100 comprising: a cutting device 4 for cutting while being pulled in; and a dryer 5 for drying the cut puffed snack dough.
  • the extruder 1, the fixed hollow cylinder 7, the fixed center rod 8, and the rotating nozzle 12, for example, the snack material extruded by the extruder 1 is fixed to the fixed hollow cylinder 7 and the fixed hollow cylinder 7.
  • the cutting device 4 twists and collects a plurality of thread-like expanded snack dough formed by the rotary nozzles 12 and cuts it while pulling in.
  • the cut expanded snack dough is dried by the dryer 5. It is possible to provide a puffed snack production apparatus for producing puffed snacks having individuality in shape and having taste, texture, and the like finished to content with individuality.
  • the above expanded puffed snack production apparatus 100 is provided with a rotary hollow cylinder 13 that rotates around the outer periphery of the shaft with the end portion 18 of the fixed central rod 8 integrally formed with the rotary nozzle 12.
  • a plurality of thread-like expanded snack dough formed by the rotary nozzle 12 may be extruded into the rotary hollow cylinder 13 and then twisted and collected.
  • the gap 9 formed by the fixed hollow cylinder 7 and the fixed center rod 8 is gradually narrowed after having a certain thickness in the direction in which the snack dough advances. It is good to form it.
  • An object of the present invention is, for example, as shown in FIGS. 1 and 2, an ethatruder 1 having an opening through which snack dough is extruded; and one end joined to the opening of the ethatruder 1 Between the fixed hollow cylinder 7 and the fixed hollow cylinder 7 which is formed in the fixed hollow cylinder 7 and has an opening having a narrowed aperture formed at the other end.
  • a fixed center rod 8 having an air gap 9; a rotating nozzle 12 having a plurality of recesses 11 fitted so as to slide on the outer peripheral surface of the fixed center rod 8;
  • the present invention is to provide an expanded snack producing apparatus 100 including a rotating hollow cylinder 13 that rotates around the fixed center rod 8 around the fixed center rod 8 as a shaft.
  • the extruder 1, the fixed hollow cylinder 7, the fixed center rod 8, the rotating nozzle 12, and the rotating hollow cylinder 13 allow the snack dough extruded by the extruder 1, for example.
  • the fixed center rod 8 has an end portion 18 formed with a reduced diameter; the rotary hollow cylinder 13 has an end portion 18 of the fixed center rod 8
  • a plurality of thread-like expanded snack fabrics formed by the rotating nozzles 12 are extruded into the rotating hollow cylinder 13 so as to be twisted and gathered. It is good to configure.
  • the plurality of concave portions 11 of the rotary nozzle 12 are fixed by the gap 9 formed on the side of the fixed hollow cylinder 7 where the aperture is narrowed. It is preferable to form a narrower gap 10 in the radial direction of the center rod 8.
  • the fixed seal 17 fitted on the same surface as the inner surface of the portion of the fixed hollow cylinder 7 on the opening side where the diameter is narrowed;
  • a seal 16 fitted between the rotary nozzle 12 and the rotary nozzle 12 and sliding with the stationary seal 17; an elastic body 22 pressing the seal 16; elasticity Pressure adjusting nut 23 for locking body 22; rotating nozzle 12; seal 16; rotating hollow cylinder 13; elastic body 22; and pressure adjusting nut 23
  • the above expanded puffed snack producing apparatus 100 includes an external drive device 20 that rotationally drives the rotary die 19; the rotary die 19 has a gear 21 fitted on the outer periphery; The device 20 is configured to be able to rotate the rotary die 19 via the gear 21.
  • a cutting apparatus which communicates with the rotary hollow cylinder 13 and cuts a plurality of thread-shaped puffed snack dough formed by the rotary nozzle 12 is used.
  • a dryer 5 for drying the cut puffed snack dough.
  • An object of the present invention is, for example, as shown in FIG. 1, to start any one of the above expanded puffed snack production apparatuses 100; to supply raw materials for snacks to the started puffed snack production apparatus 100. Is to provide a method of manufacturing the same.
  • the object of the present invention is, for example, as shown in FIG. 6, where the snack dough is extruded through an extruder into a gap formed by a fixed hollow cylinder and a fixed center rod; after passing through the gap having a certain thickness.
  • a plurality of continuous thread-like expanded snack dough is formed from a rotary nozzle having a plurality of concave portions; a rotary hollow cylinder that rotates around the outer periphery of the shaft around an end of a fixed center rod integrally with the rotary nozzle.
  • a method for producing a puffed snack wherein the puffed snack dough in the form of a plurality of threads is twisted, cut and dried while being drawn into a cutting device.
  • An object of the present invention is to join the extruder 1 and the opening of the fixed hollow cylinder 7 as shown in FIGS. 1 and 2, for example, and reduce the opening diameter of the other end of the fixed hollow cylinder 7.
  • a fixed hollow cylinder 7 having a structure inserted therein; a fixed center rod 8 which is inserted into the fixed hollow cylinder 7 and has a gap 9 between the fixed hollow cylinder 7 and the fixed hollow cylinder 7;
  • a fixed seal 17 fitted on the same surface as the inner surface of a portion where one end opening diameter is narrowed; and a narrow gap 1 in the fixed hollow cylinder 7 where the one end opening diameter is narrowed 1
  • a rotating nozzle 12 having a plurality of concave portions 11 fitted so as to slide on the outer peripheral surface of the fixed center rod 8 having a diameter reduced to 0; a fixed seal 17 and the rotating nozzle; A seal 16 fitted to the rotary nozzle 12 between the nozzle 12 and the fixed seal 17 slides with each other.
  • FIG. 1 is a schematic cross-sectional view showing an entire expanded snack production apparatus according to an embodiment of the present invention.
  • FIG. 2 is an enlarged sectional view of the expanded snack dough forming apparatus 3 of FIG.
  • FIG. 3 is (a) a perspective view of a fixing portion and (b) a cross-sectional view taken along line X-X in FIG.
  • FIG. 4 is a sectional view taken along the line Y--Y of FIG.
  • FIG. 5 is a sectional view taken along the line ZZ of FIG.
  • FIG. 6 is a flowchart illustrating the operation of the expanded snack production apparatus according to the embodiment of the present invention.
  • FIG. 7 is an external view of a twisted puffed snack obtained in Example 1.
  • FIG. 8 is an external view of a twisted puffed snack obtained in Example 2.
  • FIG. 9 is an external view of a twisted puffed snack obtained in Example 3.
  • the following is a description of a puffed snack in which a plurality of thread-like puffed snack doughs are twisted and collected, cut, dried, and, if necessary, seasoned as a whole, and a method and an apparatus for producing the puffed snack.
  • Raw materials are fed from the hopper 2 of the uniaxial or biaxial extruder 1 shown in Fig. 1 and gelatinized to obtain a snack material, and a plurality of thread-like expanded snack material is extruded by the expanded snack ⁇ ground forming device 3, A plurality of thread-shaped expanded snack fabrics are twisted and collected, and a swollen snack having a twisted shape as a whole is obtained by being cut into appropriate dimensions while being drawn in by the cutting device 4. Next, it is dried to a water content of about 2% by weight in a drier 5 and finally seasoned as required by a seasoning device 6 to obtain a puffed snack as a final product.
  • a snack dough before being swollen by a rotating nozzle 12 described later is referred to as a swollen snack dough after being swollen
  • a swollen snack after being dried by a dryer 5 is referred to as a swollen snack.
  • FIG. 1 The structure and action mechanism of the expanded snack dough forming apparatus 3 shown in FIG. 1 will be described below with reference to FIGS. 2, 3, 4, and 5 which are enlarged.
  • the snack dough is extruded through the extruder 1 of FIG. 1 into the gap 9 formed by the fixed hollow cylinder 7 and the fixed center rod 8 of FIG. 2, and the snack dough is narrowed by the narrow gap 10 that gradually narrows the gap 9.
  • a plurality of recesses 11 that are fitted so as to slide on the outer peripheral surface of the fixed center rod 8 and that are opened in a direction perpendicular to the fixed center rod 8.
  • a plurality of thread-like inflated snack doughs are formed continuously from the nozzles 12 and are extruded into the rotary hollow cylinder 13 rotating around the outer circumference of the shaft integrally with the rotary nozzle around the fixed center rod 8. Is done.
  • the rotary hollow cylinders 13 are arranged in a row on the surface of the rotary nozzles 12 from which the thread-like expanded snack dough is extruded, and rotate at the same angular velocity as the rotary nozzles.
  • a plurality of continuous thread-like expanded snack dough extruded from the rotary nozzle 12 is drawn by the cutting device 4 in FIG. 1 while twisting the plurality of thread-like expanded snack dough, cutting and drying. Obtain a puffed snack.
  • FIG. 1 is a view schematically showing an expanded snack producing apparatus 100 according to an embodiment of the present invention.
  • the puffed snack production apparatus 100 comprises an extruder 1 for extruding snack dough, an puffed snack dough molding apparatus 3 for forming the snack dough extruded from the extruder 1 into a plurality of thread-like puffed snack doughs, A cutting device 4 for cutting while pulling in a plurality of thread-like expanded snack dough formed by the snack green forming device 3; a dryer 5 for drying the cut expanded snack dough; and the dried puffed And a seasoning device 6 for seasoning snack dough.
  • each configuration will be described.
  • the puffed snack production apparatus 100 includes a raw material supply apparatus 2 a that supplies a raw material for snack to the extruder 1.
  • the raw material supply device 2a includes a hopper 2 for storing the raw material and supplying the stored raw material to the ethatruder 1, and a quantitative feeder (not shown) for supplying the raw material to the hopper 2 quantitatively. Is done.
  • the hopper 2 is arranged approximately above a rear end (the left end in the figure) of a barrel 25 described later, and is configured to supply raw material to the barrel 25 using gravity.
  • the extruder 1 will be described.
  • a single-axis or two-axis extruder can be used, and a self-heating type by friction of raw materials or a type with a heating device can be used.
  • a heating device is attached to a barrel 25 of the extruder 1 as shown in FIG. 1, which will be described later.
  • the extruder 1 can be used with either one axis or two axes.
  • the twin-screw extruder has two screws 26 to be described later, and is superior to the single-screw extruder in the shearing force, mixing power, and transport ability of the raw material.
  • the extruder 1 also includes a screw 26 rotatably mounted and a barrel 25 as a casing that covers the screw 26 with a small clearance around the screw 26. Further, the barrel 25 and the screw 26 constitute a pressurizing section for pressurizing the raw material. The slight clearance is preferably about 0.5 mm or less.
  • the number of screws 26 is two as described above. The two screws 26 are provided in parallel in the horizontal direction (the depth direction in the figure), and are engaged with each other. It is housed in barrel 25 in a state in which The two screws 26 are rotationally driven in the same direction by a drive unit 27 described later. The screw 26 is pressurized by extruding the raw material in the rotation axis direction of the screw 26. Also, the raw material and water are mixed by rotation.
  • the raw material is, for example, a liquid (water, oil, etc.) or a liquid originally contained in the raw material.
  • the material is subjected to processing such as pressurization, kneading, and shearing in the barrel 25 to form a snack dough. .
  • the barrel 25 is formed by one zone or a combination of a plurality of zones.
  • the illustration shows one formed from four zones as an example.
  • the barrel 25 is configured so that, for example, the temperature can be changed for each zone.
  • the barrel 25 has, at the rear end, a raw material intake for receiving a raw material and a water intake for receiving a supply of water.
  • Raw material is supplied to the barrel 25 from a raw material intake by a hopper 2 described later, and water is supplied from a water intake.
  • the screw 26 and the barrel 25 used in the present embodiment are designed exclusively for food processing, and have specifications that are particularly suitable for producing puffed snacks.
  • the extruder 1 is provided with a driving unit 27 that drives the screw 26 to rotate.
  • the driving section 27 is arranged at the rear end of the barrel 25, and is connected to the rear end of the screw 26.
  • the driving section 27 has, for example, an inverter moda so as to be able to drive the screw 26 while varying the rotation thereof.
  • the driving unit 27 can rotationally drive the screw 26 at, for example, 200 to 400 rpm.
  • the raw materials to be fed into the hopper 2 of the extruder 1 are, for example, cereals, flour, root vegetables, legumes, and the like as main raw materials. Furthermore, dairy products, sugars, pigments, flavorings, etc. are added to the main raw materials as necessary.
  • the extruder 1 is gelatinized by further adding an appropriate amount of water or oil or both to this raw material to form a snack dough.
  • cereals and flour include wheat grains, flour, rye grains, rye flour, corn lime, corn flour, corn starch, and the like.
  • Root vegetable flours include potato flakes, mashed potatoes, sweet potato flour, and the like. Examples thereof include soybean powder, soybean protein powder, azuki powder, green peas powder and the like. Among them, at least one kind is appropriately selected and mixed for use.
  • the extruder 1 has an opening through which snack dough is extruded. Further, a die portion B is formed in the opening so that an external device, for example, an opening of a fixed hollow cylinder 7 described later can be joined to an opening of the extruder 1.
  • the expanded snack dough forming apparatus 3 slides the outer peripheral surface of the fixed center rod 8 and the fixed center rod 8 which forms the gap 9 by the fixed hollow cylinder 7 from which the snack dough is extruded from the extruder 1 and the fixed hollow cylinder 7. And a rotating nozzle 12 having a plurality of recesses 11 (see FIG. 2) which are fitted so as to move and are opened in a direction perpendicular to the fixed center rod.
  • the fixed hollow cylinder 7 is formed at one end with an opening that is joined to the opening of the ethatruder 1, and at the other end, an opening with a reduced diameter is formed. Note that the aperture whose diameter has been reduced is narrowed down, for example, as compared with the opening that is joined to the opening of the extruder 11.
  • the expanded snack dough forming apparatus 3 will be described in detail with reference to FIG.
  • the cutting device 4 is configured to communicate with a later-described rotary hollow cylinder 13 (see FIG. 2) and to cut a plurality of thread-like expanded snack dough formed by the rotary nozzle 12. Furthermore, the cutting device 4 is configured to twist and collect a plurality of thread-like expanded snack fabrics formed by the rotary nozzle 12 and cut them while pulling them. Further, the cutting blade of the cutting device 4 rotates so as to intersect with the rotation direction of the rotary nozzle 12 described later. The cutting device 4 is configured so that a plurality of thread-like expanded snack fabrics are twisted and collected by being drawn in a straight line, and cut into a twisted thread shape.
  • the fixed center rod 8 is fixed to the die part B on the extruder 1 side which is integrated with the fixed hollow cylinder 7.
  • the fixing portion 14 is provided with a number of holes 15 through which snack dough obtained by gelatinization by the extruder 1 can pass, and one end of a fixing center rod 8 is fixedly supported. More specifically, the fixed center rod 8 is attached to the die section B of the Etasutruder 1 via the fixed portion 14 so as to correspond to the opening.
  • the fixed hollow cylinder 7 is attached via the fixing portion 14 so that the die portion B of the extruder 1, that is, the opening of the extruder 1 and the opening of the fixed hollow cylinder 7 correspond to each other.
  • the fixed central rod 8 is formed in a circumferential distribution shape near the outer periphery of the fixed central rod 8 so as to correspond to the space 9 formed by the fixed hollow cylinder 7. That is, the snack dough extruded from the opening of the ETAS truder 1 passes through the hole 15 of the fixing portion 14 and the gap
  • FIG. 2 is an enlarged cross-sectional view of a dashed circle in FIG.
  • the fixed mandrel 8 is not shown in cross section.
  • the fixed center rod 8 is inserted into the fixed hollow cylinder 7, and a gap 9 is provided between the fixed center rod 8 and the fixed hollow cylinder 7.
  • the gap 9 formed by the step 8 has a certain thickness in the direction in which the snack dough advances (arrow direction A in the figure), and is gradually narrowed. As a result, a gap 10 narrower than the gap 9 near the opening on the side to be joined to the extruder 1 is formed on the opening side of the fixed hollow cylinder 7 where the diameter is reduced.
  • the expanded snack dough forming apparatus 3 has a rotary hollow cylinder 13 that is arranged side by side with the rotary nozzles 12 and is integrally connected to each other, and rotates around the fixed center rod 8 around the outer circumference of the shaft. .
  • the fixed center rod 8 has an end portion 18 formed with a reduced diameter.
  • the rotary hollow cylinder 13 is configured to rotate around the outer periphery of the shaft around the end portion 18 of the fixed center rod 8 integrally with the rotary nozzle 12.
  • the rotating nozzle 12 and the rotating hollow cylinder 13 integrally rotate at the same angular velocity around the end 18 of the fixed center rod 8 as an axis.
  • the plurality of thread-like expanded snack dough formed by the rotary nozzle 12 is configured to be twisted and collected after being extruded into the rotary hollow cylinder 13.
  • the plurality of recesses 11 of the rotary nozzle 12 are smaller in the radial direction of the fixed center rod 8 than the gap 10 formed on the opening side where the diameter of the fixed hollow cylinder 7 is narrowed. Is formed.
  • the number of the concave portions 11 of the rotary nozzle 12 corresponds to the number of thread-like expanded snack dough described later. That is, the number of the concave portions 11 is determined by the number of the thread-like expanded snack dough to be formed.
  • the number of the concave portions 11 formed in the rotary nozzle 12 is preferably 2 or more, and 16 or less. That is, the number of thread-like expanded snack dough is preferably 2 or more, and 16 or less. This way, for example, outside You can get puffed snacks that are appealing to see. By the way, the expanded puffed snack to be manufactured is monotonous in appearance and is less attractive unless the number of thread-shaped puffed snack dough is two or more. Also, with 17 or more, when the whole dough is viewed, the area of the puffed snack area becomes relatively too thin, and the appearance looks like one, making it less attractive. For this reason, by setting the number of the thread-like expanded snack fabrics as described above, a puffed snack having an attractive appearance can be obtained.
  • the expanded snack dough forming apparatus 3 includes a fixed seal 17 fitted on the same surface as the inner surface of the portion on the opening side where the diameter of the fixed hollow cylinder 7 is reduced, a fixed seal 17, and a rotating nozzle 1. 2, a fixed seal 17 and a seal 16 sliding with each other are fitted to the rotary nozzles 1 and 2.
  • the narrow gap 10 is provided on the snack dough pushing side before the expansion in the plurality of recesses 11 of the rotary nozzle 12.
  • the opening of the fixed seal 17 is fitted in the vicinity of this, that is, in the opening inside the end of the fixed hollow cylinder 7. Further, a seal 16 having the same inner diameter that slides with the opening of the fixed seal 17 is fitted to the rotary nozzle 12.
  • the expanded snack dough forming apparatus 3 has a temperature adjusting device 7a (see FIG. 1) capable of adjusting the temperature in the fixed hollow cylinder 7.
  • the temperature control device 7 a is, for example, a heater attached to the outer periphery of the fixed hollow cylinder 7.
  • a fixed seal 17 having the same opening diameter as the seal 16 fitted to the rotary nozzle 12 is fitted on the inner surface of the portion of the fixed hollow cylinder 7 on the opening side where the diameter is reduced. Being fixed without rotating.
  • a plurality of ⁇ portions formed by cutting out the inner periphery of the rotary nozzle 12 sliding on the fixed center rod 8 having a reduced diameter are provided.
  • the shape of the plurality of recesses 11 provided by notching is preferably an arbitrary recessed shape such as a semicircle or a semi-ellipse. In the figure, the number of recesses 11 is shown in the case of eight. are doing.
  • the rotary nozzle 12 is housed in a rotary die 19 described later.
  • the rotating hollow cylinder 13 rotating around the outer periphery of the fixed center rod 8 around the end 18 of the fixed center rod 8 is It is fitted to a part of the end of the nozzle 12 and housed in a rotating die 19 described later.
  • a swollen snack in which the number of twists of the thread-like swollen snack fabric for a certain distance is increased is obtained.
  • an expanded snack in which the number of twisted thread-like expanded snack fabrics is increased can be obtained.
  • the expanded snack dough forming apparatus 3 includes an elastic body 22 for pressing the seal 16, a pressure adjusting nut 23 for locking the elastic body 22, a rotary nozzle 12, and a seal 16.
  • a rotary die 19 for integrally storing the rotary hollow cylinder 13, the elastic body 22, and the pressure adjusting nut 23 is provided.
  • the rotating hollow cylinder 13 and the rotating nozzle 12 are pressed by the elastic body 22 accommodated in the rotating die 19, and the snack dough from the sliding surface on which the seal 16 and the fixed seal 17 slide. Prevents leaks.
  • the elastic body 22 is inserted so as to surround the outer periphery of the rotary hollow cylinder 13.
  • the shape of the elastic body 22 is, for example, a spring, a flat spring washer (conicalspspinrigwasher), or the like.
  • the elastic body 22 further presses the seal 16 by the pressure adjusting nut 23. More specifically, the elastic body 22 presses the seal 16 via the rotary hollow cylinder 13 and the rotary nozzle 12 by the pressure adjusting nut 23.
  • the expanded snack dough forming device 3 includes an external drive device 20 that drives the rotary die 19 to rotate.
  • the rotating die 19 has a gear 21 fitted on the outer periphery.
  • the external drive device 20 is configured to be able to rotate the rotary die 19 via the gear 21.
  • the external drive device 20 rotates the rotary die 19 via a gear 121 fitted on the outer periphery of the rotary die 19.
  • a bearing 24 is provided between the rotary die 19 and the fixed hollow cylinder 7.
  • the rotary die 19 supports and rotates the outer peripheral wall of the fixed hollow cylinder 7 by the bearing 24.
  • a seal 16 is provided in the rotating die 19 that rotates on the outer peripheral wall of the fixed hollow cylinder 7.
  • the rotating nozzle 1 2 2 2 ⁇ Pressure adjusting nuts 23 are arranged in line with the structure described above, and rotate integrally with the rotary die 19.
  • the expanded snack dough forming apparatus 3 includes fixing portions 29 for fixing the rotating die 19 in the axial direction of the rotating shaft on both axial sides of the bearing 24.
  • the fixed part 29 is attached to the fixed hollow cylinder 7.
  • at least one of the fixing portions 29 may be formed integrally with the fixed hollow cylinder 7.
  • the fixing portion 29 fixes the rotating die 19 via a bearing 24 in the axial direction of the rotating shaft.
  • the rotating die 19 receives a thrust load, that is, a load in the axial direction of the rotating shaft due to, for example, a pressure generated by extruding the snack material or a pressing force of the elastic body 22, but passes through the bearing 24 and the fixed portion 29.
  • a thrust load that is, a load in the axial direction of the rotating shaft due to, for example, a pressure generated by extruding the snack material or a pressing force of the elastic body 22, but passes through the bearing 24 and the fixed portion 29.
  • the expanded snack producing apparatus 100 is started (S 1), and a raw material for snack is supplied to the started expanded snack producing apparatus 100 (S 3). Specifically, the raw materials stored in the hopper 2 are supplied to the ETAS truder 1. Then, the snack dough is extruded by the extruder 1 (S5). The raw material supplied to the extruder 11 is subjected to processing such as pressurization, kneading, and shearing by a screw 26 in a barrel 2 5. ⁇ to form a gelatinized snack dough, which is extruded from an opening.
  • the puffed snack production apparatus 100 extrudes the snack dough obtained by gelatinization in the extruder 1 into a gap 9 provided between the fixed hollow cylinder 7 and the fixed center rod 8. Then, the puffed snack producing apparatus 100 keeps the snack dough extruded into the gap 9 at a constant thickness, and then sequentially reduces the thickness of the snack dough (S7). More specifically, the thickness of the snack dough is reduced by a narrow space 10 in which the diameter gradually decreases with only the fixed hollow cylinder 7 or the fixed center rod 8 in the extrusion direction of the snack dough (direction A in FIG. 2). . If the snack dough is maintained at a constant thickness, the uniformity of the dough can be achieved.However, the section for maintaining the constant thickness may be short, and the thickness may be gradually increased without maintaining the substantially constant thickness. The thickness may be reduced.
  • the expanded snack production apparatus 100 forms the thinned snack dough into a plurality of continuous thread-like expanded snack dough (S9). Furthermore, the gap is 10 and the thickness is The thin snack material is extruded by a rotating nozzle 12 (see FIG. 2) from a plurality of recesses 11 cut out around the periphery of the rotating nozzle 12 to form a continuous thread-like expanded snack material. It becomes. Then, the puffed snack producing apparatus 100 twists and collects the plurality of thread-shaped puffed snack doughs (S11). The formed plurality of thread-like expanded snack doughs are extruded into the rotating hollow cylinder 13, twisted and collected while being drawn in by the cutting device 4 (S 13). Then, the cut puffed snack dough is dried (S15).
  • the cutting blade of the cutting device 4 rotates so as to cross the rotation direction of the rotary hollow cylinder 13.
  • the plurality of thread-like expanded snack doughs are twisted and collected by being pulled in a straight line by the cutting device 4, and cut into a twisted thread shape.
  • the cutting device 4 twists and collects a plurality of continuous thread-like expanded snack fabrics from the inside of the rotary hollow cylinder 13 by pulling them in and simultaneously cuts them into arbitrary dimensions.
  • the puffed snack dough immediately after cutting has a water content of 8 to 15% by weight, preferably 10 to 12% by weight. Then, by drying, the water content is reduced to 3 to 0.1% by weight, preferably 2 to 0.5% by weight. Further, the dried puffed snack is seasoned as required by the seasoning device 6 to obtain a puffed snack as a final product.
  • an embodiment performed using the expanded snack production apparatus 100 will be described.
  • the above-mentioned gelatinized snack dough is extruded into the gap 9 formed by the fixed hollow cylinder 7 and the fixed center rod 8 shown in FIG. 1, and then reaches the narrow gap 10 to reach the recess 1 of the rotary nozzle 12. To reach 1.
  • the rotation speed of the rotary nozzle # 2 shown in FIG. 2 is 65 rpm.
  • the rotary nozzle 12 is provided with semicircular recesses 11 having a diameter of l mm at intervals of 45 degrees on the inner circumference thereof. That is, eight semicircular concave portions 11 are formed in the rotary nozzle 12.
  • the swollen dough was expanded to obtain eight continuous thread-like swollen doughs.
  • the continuous eight thread-like expanded snack dough is extruded from the end opening of the rotary hollow cylinder 13 rotating at the same angular velocity as the rotary nozzle 12, and at the same time, the rotary cutter (the cutting device 4) is used. Twisted while pulling in with Aoi Seiki Co., Ltd.), and cut into 12.5 cm lengths.
  • the water content of the puffed snack dough after cutting was 11% by weight. Thereafter, the puffed snack dough was dried with hot air at 150 ° C. for 13 minutes using a hot air drier (FGJO5, manufactured by Fujimac Co., Ltd.). As a result, the water content of the puffed snack was 2% by weight.
  • FGJO5 hot air drier
  • the dried puffed snack is supplied to a drum coater (a drum coater manufactured by Iida Manufacturing Co., Ltd.).
  • a drum coater manufactured by Iida Manufacturing Co., Ltd.
  • palm oil is added to 80 parts by weight of the dried puffed snack.
  • Consonome seasoning (Niken Foods Co., Ltd .: Consomme Powder MS) 7 parts by weight of seasoning seasoning oil suspended in 25 parts by weight, a two-fluid sprayer as a quantitative sprayer (manufactured by TZ Engineering Co., Ltd.) : MS type), and while rolling, seasoned to obtain an expanded snack with eight twisted yarns. '
  • Figure 7 shows the appearance of the puffed snack thus obtained.
  • the raw material for the snack was continuously charged at a rate of 100 kg / hour into the hopper 2 of the twin-screw ETAS truder (manufactured by Toshiba Machine Co., Ltd .: TEM50 B type).
  • the raw material was gelatinized while adding water at a rate of 7 liters / hour to obtain a snack dough.
  • the above-mentioned gelatinized snack dough is extruded into the gap 9 formed by the fixed hollow cylinder 7 and the fixed center rod 8 shown in FIG. 1, and then reaches the narrow gap 10 to reach the recess 1 of the rotary nozzle 12. To reach 1.
  • the rotation of the rotary nozzle 12 shown in FIG. 2 is set to 270 rpm.
  • the rotary nozzle 12 is provided with a semi-circular recess 11 having a diameter of 2 mm at an interval of 45 degrees on the inner circumference thereof. That is, eight semicircular recesses 11 are formed in the rotary nozzle 12.
  • the continuous eight thread-like expanded snack dough is extruded from the end opening of the rotary hollow cylinder 13 rotating at the same angular velocity as the rotary nozzle 12, and at the same time, the rotary cutter (the cutting device 4) is used. Twisted while being pulled in by Aoi Seiki Co., Ltd.), and cut into a length of 12.5 cm to obtain a puffed snack with a water content of 12% by weight.
  • a swollen snack having a water content of 12% by weight was dried to obtain a swollen snack having a water content of 2% by weight, and a seasoned snack having eight twisted yarns was obtained.
  • Fig. 8 shows the appearance of the expanded snack thus obtained.
  • the above-mentioned gelatinized snack dough is extruded into a gap 9 formed by a fixed hollow cylinder 7 and a fixed center rod 8 shown in FIG. 1, and then reaches a narrow gap 10 to form a concave portion 1 1 of a rotary nozzle 12. To reach.
  • the rotation of the rotary nozzle 12 shown in FIG. 2 is set at 650 rpm.
  • the rotary nozzle 12 is provided with a semicircular recess 11 having a diameter of 1 mm at an interval of 30 degrees on the inner circumference thereof. That is, the rotating nozzle 12 has 12 semicircular recesses 11 formed therein.
  • the above-mentioned continuous thread-shaped inflated snack dough is extruded from the end opening of the rotary hollow cylinder 13 rotating at the same angular velocity as the rotary nozzle 12, and at the same time, the rotary cutter ( The strands were twisted and collected while being pulled by Aoi Seiki Co., Ltd.), and cut to a length of 10.0 cm.
  • the water content of the puffed snack after cutting (before drying) was 10% by weight.
  • Example 1 the puffed snack before drying was dried to a water content of 1.8% by weight and seasoned to obtain a puffed snack in which 12 pieces were twisted.
  • Figure 9 shows the appearance of the puffed snack thus obtained.
  • the puffed snack production apparatus 100 of the present embodiment efficiently extrudes a snack dough obtained by gelatinizing from a single-screw or twin-screw extruder into a plurality of thread shapes, and efficiently and beautifully. A swollen snack having a twisted shape can be manufactured.
  • the puffed snack of the present embodiment food products such as pasta, bread, and snacks Compared with, the shape can be individualized, so that the taste and texture can be finished with unique contents, and the product can be made more attractive.
  • the present invention is not limited to the above-described embodiments, and it goes without saying that the present invention may be embodied in various forms within the scope of the technical idea.
  • the present invention makes it possible to provide a puffed snack having a unique shape, a taste, a texture and the like, and a method and a device for producing such a puffed snack.

Abstract

L'invention concerne un snack soufflé à la forme originale et au goût et à la texture uniques, etc., ainsi qu'un procédé et un appareil de production de celui-ci. Le snack soufflé de l'invention est fait de plusieurs lamelles de pâte torsadées. Le procédé de production de snack soufflé de l'invention consiste à extruder une pâte pour snack, à maintenir ladite pâte ainsi extrudée à une épaisseur définie, puis à réduire progressivement l'épaisseur de la pâte, à diviser la pâte ainsi réduite en plusieurs lamelles continues de pâte, à torsader ensemble lesdites lamelles de pâte, à couper les lamelles de pâte ainsi torsadées, puis à sécher la pâte pour snack soufflé ainsi coupée.
PCT/JP2003/001076 2002-03-15 2003-02-03 Snack souffle et procede et appareil de production de celui-ci WO2003077670A1 (fr)

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JP2003575730A JP4384502B2 (ja) 2002-03-15 2003-02-03 膨化スナックとその製造方法及び装置
AU2003253153A AU2003253153A1 (en) 2002-03-15 2003-02-03 Puffed snack and process and apparatus for producing the same

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JP2002071709 2002-03-15

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Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2005025341A1 (fr) * 2003-09-12 2005-03-24 Fen Food Enterprise S.R.L. Methode et appareil de production en continu de collations a base de pommes de terre et/ou de farine de cereales extrudees et/ou co-extrudees
JP2007110935A (ja) * 2005-10-19 2007-05-10 Rheon Autom Mach Co Ltd 捩じり食品の成形方法及びその装置
WO2010053614A2 (fr) * 2008-11-04 2010-05-14 Weder, Wanda, M. Procédé de fabrication de fragments déformés
WO2013161947A1 (fr) * 2012-04-26 2013-10-31 株式会社明治 Amuse-gueule soufflé et amuse-gueule soufflé infusé
KR101335679B1 (ko) 2009-01-14 2013-12-03 (주)코스모스제과 스낵과자 제조장치
US8757430B2 (en) 1997-02-07 2014-06-24 Wanda M. Weder & William F. Straeter Decorative elements provided with a curled or crimped configuration at point of sale or point of use
WO2014111383A1 (fr) * 2013-01-15 2014-07-24 Haas Food Equipment Gmbh Dispositif et procédé pour former des corps allongés en forme de bande et pour fabriquer des produits de boulangerie
US11484050B2 (en) 2016-02-11 2022-11-01 The Hershey Company Crispy pulse products and processes of making the same

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JPS61216645A (ja) * 1985-03-22 1986-09-26 Oyama Food Mach:Kk 捩れ菓子の製造装置
JPS6229936A (ja) * 1985-03-30 1987-02-07 Fuji Oil Co Ltd 二重螺旋状スナツク食品の製造法
EP0669081A1 (fr) * 1994-02-24 1995-08-30 Meiji Seika Kaisha Ltd. Buse de moulage pour la production de produits alimentaires de forme cylindrique creuse

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JPS61216645A (ja) * 1985-03-22 1986-09-26 Oyama Food Mach:Kk 捩れ菓子の製造装置
JPS6229936A (ja) * 1985-03-30 1987-02-07 Fuji Oil Co Ltd 二重螺旋状スナツク食品の製造法
EP0669081A1 (fr) * 1994-02-24 1995-08-30 Meiji Seika Kaisha Ltd. Buse de moulage pour la production de produits alimentaires de forme cylindrique creuse

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US8757430B2 (en) 1997-02-07 2014-06-24 Wanda M. Weder & William F. Straeter Decorative elements provided with a curled or crimped configuration at point of sale or point of use
WO2005025341A1 (fr) * 2003-09-12 2005-03-24 Fen Food Enterprise S.R.L. Methode et appareil de production en continu de collations a base de pommes de terre et/ou de farine de cereales extrudees et/ou co-extrudees
JP2007110935A (ja) * 2005-10-19 2007-05-10 Rheon Autom Mach Co Ltd 捩じり食品の成形方法及びその装置
WO2010053614A2 (fr) * 2008-11-04 2010-05-14 Weder, Wanda, M. Procédé de fabrication de fragments déformés
WO2010053614A3 (fr) * 2008-11-04 2010-07-22 Weder, Wanda, M. Procédé de fabrication de fragments déformés
KR101335679B1 (ko) 2009-01-14 2013-12-03 (주)코스모스제과 스낵과자 제조장치
WO2013161947A1 (fr) * 2012-04-26 2013-10-31 株式会社明治 Amuse-gueule soufflé et amuse-gueule soufflé infusé
CN104254252A (zh) * 2012-04-26 2014-12-31 株式会社明治 膨化点心食品和含浸型膨化点心食品
JPWO2013161947A1 (ja) * 2012-04-26 2015-12-24 株式会社明治 膨化スナック食品及び含浸膨化スナック食品
WO2014111383A1 (fr) * 2013-01-15 2014-07-24 Haas Food Equipment Gmbh Dispositif et procédé pour former des corps allongés en forme de bande et pour fabriquer des produits de boulangerie
CN104918495A (zh) * 2013-01-15 2015-09-16 哈斯食品设备有限责任公司 用于形成细长的、带状坯体的装置和方法以及用于制造烘焙产品的装置和方法
US11484050B2 (en) 2016-02-11 2022-11-01 The Hershey Company Crispy pulse products and processes of making the same

Also Published As

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JPWO2003077670A1 (ja) 2005-07-07
AU2003253153A1 (en) 2003-09-29
JP4384502B2 (ja) 2009-12-16
TW200305375A (en) 2003-11-01

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