JP2530173B2 - Method for producing high-expansion rice crackers and snack food dough - Google Patents
Method for producing high-expansion rice crackers and snack food doughInfo
- Publication number
- JP2530173B2 JP2530173B2 JP62205352A JP20535287A JP2530173B2 JP 2530173 B2 JP2530173 B2 JP 2530173B2 JP 62205352 A JP62205352 A JP 62205352A JP 20535287 A JP20535287 A JP 20535287A JP 2530173 B2 JP2530173 B2 JP 2530173B2
- Authority
- JP
- Japan
- Prior art keywords
- raw material
- dough
- extruder
- kneaded
- food dough
- Prior art date
- Legal status (The legal status 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 status listed.)
- Expired - Lifetime
Links
Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21C—MACHINES OR EQUIPMENT FOR MAKING OR PROCESSING DOUGHS; HANDLING BAKED ARTICLES MADE FROM DOUGH
- A21C1/00—Mixing or kneading machines for the preparation of dough
- A21C1/006—Methods
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Grain Derivatives (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
- Formation And Processing Of Food Products (AREA)
- Confectionery (AREA)
Description
【発明の詳細な説明】 （産業上の利用分野） 本発明は、高膨化性の米菓、スナック類の食品生地の
製造方法に関し、特に、製造工程が削減され、かつ膨化
後の食感の優れた米菓、スナック類の食品用生地の製造
方法に関する。Description: TECHNICAL FIELD The present invention relates to a method for producing food dough for rice cakes and snacks having high swelling property, and in particular, the number of manufacturing steps is reduced and the texture after swelling is improved. The present invention relates to a method for producing an excellent rice dough or snack food dough.
（従来技術及びその問題点） 従来より、二軸型エクストルーダを利用して、そのエ
クストルーダ内において、原料穀粉を加水しながら半生
状態となるまで加熱混練し、加圧下に比較的高温におい
て混練して原料穀粉を完全に糊化し、その糊化原料穀粉
を徐々に冷却し、未膨化の状態で押し出し、２〜3mmの
厚さのスライス生地に成形し、そしてこのスライス生地
を４℃で48時間通風乾燥することにより、焼成等の二次
加工を施すことにより可食性となる菓子生地を製造する
方法は公知である（特開昭62−55067号公報）。(Prior art and its problems) Conventionally, using a twin-screw extruder, the raw material flour is heated and kneaded to a semi-raw state in the extruder, and kneaded at a relatively high temperature under pressure. Completely gelatinize the raw material flour, gradually cool the gelatinized raw material flour, extrude in an unexpanded state, form a sliced dough with a thickness of 2-3 mm, and ventilate this sliced dough for 48 hours at 4 ° C. A method of producing an edible confectionery material by subjecting it to secondary processing such as baking by drying is known (Japanese Patent Laid-Open No. 62-55067).
しかしながら、上記の菓子生地の製法の場合には、未
膨化スライス生地を通風乾燥し、余分の水を除去してい
るため、生地の水分は約10〜15％と大変に低いものとな
る。そのため、電子レンジ等で加熱したりした場合には
生地の膨化は小さく、その結果食品の食感、例えばパリ
パリとした食感が得られず、また食品の変形も大きく、
全体に平坦さが欠けるなど問題となっていた。また、通
風乾燥を行う分、工程数が増し、製造時間が増したり、
経済的に不利となるなど問題となっていた。However, in the case of the above-mentioned method for producing a confectionery dough, since the unexpanded sliced dough is dried by ventilation to remove excess water, the water content of the dough becomes very low, about 10 to 15%. Therefore, when heated in a microwave oven or the like, the swelling of the dough is small, as a result, the texture of the food, for example, a crispy texture cannot be obtained, and the deformation of the food is also large,
There was a problem such as lack of flatness as a whole. In addition, the number of steps increases due to the ventilation drying, the manufacturing time increases,
There were problems such as being economically disadvantageous.
（発明の目的） 従って、本発明は、従来の製造方法よりも工程数が減
少するとともに、食感の優れた米菓、スナック等の食品
が得られる生地を製造する方法を提供することを目的と
している。(Object of the Invention) Accordingly, the present invention aims to provide a method for producing a dough from which foods such as rice crackers and snacks having an excellent texture can be obtained while the number of steps is reduced as compared with the conventional production method. I am trying.
（発明の構成） 即ち、本発明は、 マイクロ波照射により良く膨化する米菓、スナック類
の食品用生地の製造方法であって、澱粉を主体とする原
料に対し、10〜20重量％の水を加えながら、前記原料を
エクストルーダで混練、加圧した後、膨化させないよう
に該原料を冷却しながら押し出し成形し、次に前記成形
体に表面処理剤を塗布することを特徴とする製造方法、 に関するものである。(Structure of the Invention) That is, the present invention is a method for producing a dough for foodstuffs such as rice crackers and snacks that is well expanded by microwave irradiation, wherein 10 to 20% by weight of water is added to a starch-based raw material. While adding, kneading the raw material in an extruder, pressurizing, extrusion molding while cooling the raw material so as not to swell, and then applying a surface treatment agent to the molded body, It is about.
以下、本発明について詳細に説明する。 Hereinafter, the present invention will be described in detail.
本発明の方法に使用する澱粉を主体とする原料として
は、通常市販されている焼菓子、例えば米菓、スナック
等の主原料となる穀類をいい、例えば粳米、モチ米、ト
ウモロコシ等がある。The starch-based raw material used in the method of the present invention refers to generally commercially available baked confectionery, such as cereals that are the main raw material for rice crackers, snacks and the like.
この原料は、粉体や、粒状体等として使用される。 This raw material is used as powder, granules, or the like.
また、上記澱粉には、調味料や、油脂、香料、蛋白
質、乳化剤、等を配合してもよい。In addition, seasonings, fats and oils, flavors, proteins, emulsifiers and the like may be added to the starch.
本発明における原料の処理は、エクストルーダ内で行
われる。エクストルーダとしては、一軸型エクストルー
ダ、二軸型等の多軸エクストルーダ、更にラム型エクス
トルーダ等いずれも使用することができる。この内、二
軸型エクストルーダは、広範囲の水分含量で使用するこ
とができる等の点で好ましい。The processing of the raw material in the present invention is performed in the extruder. As the extruder, a single-screw extruder, a multi-screw extruder such as a twin-screw extruder, or a ram-type extruder can be used. Of these, the twin-screw extruder is preferable in that it can be used in a wide range of water contents.
一般に、本発明で使用するエクストルーダは、第１図
にその概略が示されているように、筒状のバレル１と、
その中心に設けられたスクリュー３からなる回転軸とを
有し、その一端にはフィーダ２が、他端にはダイが設け
られている。そして、エクストルーダはいくつかのセク
ションに機能的に分割されて、一般的にはフィーダ２側
からB1、B2、B3、B4、B5、及びAP部に分けられている。
このB1部ではフィーダ２から導入された原料を次のB2部
へ混練しながら移送する部分であり、B2部は移送されて
きた原料を加熱しながら混捏する部分であり、B3部は原
料を加熱・混捏しながら原料をα化する部分であり、B4
及びB5部分はB3部から移送されてきたα化原料を冷却す
る部分である。そして、AP部はアジャストプレートであ
り、ここでは、冷却されたα化澱粉を冷却しながらその
先端に設けられているダイから押し出し成形する部分で
ある。Generally, the extruder used in the present invention has a cylindrical barrel 1 as shown in FIG.
It has a rotating shaft composed of a screw 3 provided at the center thereof, a feeder 2 is provided at one end thereof, and a die is provided at the other end thereof. The extruder is functionally divided into several sections, which are generally divided from the feeder 2 side into B 1 , B 2 , B 3 , B 4 , B 5 , and AP sections.
In this B 1 part, the raw material introduced from the feeder 2 is kneaded and transferred to the next B 2 part, and in the B 2 part, the transferred raw material is kneaded and kneaded while being heated, and the B 3 part is a portion of α the raw material while heating and kneading raw materials, B 4
Parts B and 5 are parts for cooling the pregelatinized raw material transferred from part B 3 . The AP portion is an adjusting plate, and is a portion where the cooled pregelatinized starch is extruded from a die provided at its tip while cooling.
本発明においては、原料に10〜25重量％までの水を添
加して、フィーダからエクストルーダ内に装入する。10
重量％より少ないと、エクストルーダの回転軸に過剰の
負荷がかかり、正常な運転が行われにくく、生地もダイ
出口で膨化しやすいからである。一方、20重量％より多
くなると、一旦膨化したものが縮んでしまい、乾燥工程
が必要となるからである。In the present invention, water is added to the raw material in an amount of 10 to 25% by weight and charged into the extruder from the feeder. Ten
If the content is less than the weight%, an excessive load is applied to the rotary shaft of the extruder, normal operation is difficult to perform, and the dough is likely to expand at the die exit. On the other hand, if it is more than 20% by weight, what has once swelled will shrink and a drying step will be required.
そして、フィーダから装入された原料はエクストルー
ダのB1部において混練されながらB2部に移送される。Then, the raw materials charged from the feeder are transferred to the B 2 section while being kneaded in the B 1 section of the extruder.
混練された原料は次にB2部に移送され、ここで原料は
加熱を受けながら、混捏され、次のB3部に移送される。The kneaded raw material is then transferred to the B 2 part, where the raw material is kneaded while being heated and transferred to the next B 3 part.
B3部において、加熱・混捏された原料は更に加熱・混
捏されて、原料を完全にα化させる。In Part B 3 , the heated and kneaded raw material is further heated and kneaded to completely convert the raw material into α.
B4部及びB5部においては、加熱・混捏された原料が冷
却され、次のAP部に移送され、そこで、原料は膨化しな
いように冷却されながらダイから押し出され、成形され
る。In 4 parts of B 5 parts B, it is the raw material that has been heated and kneaded is cooled, is transferred to the next AP unit, where the raw material is extruded from the die while being cooled so as not puffed, are molded.
上記のB1、B2、B3、B4、及びB5部における温度及び圧
力は、生地の種類やその水分の量によって適宜設定され
るものである。The temperature and pressure in the above-mentioned B 1 , B 2 , B 3 , B 4 , and B 5 parts are appropriately set depending on the type of the dough and the amount of water thereof.
エクストルーダより押し出された未膨化成形生地をそ
のままマイクロ波照射用生地とするか、又は油脂、グレ
ース剤等の表面処理剤を塗布する。この処理剤の塗布に
より、マイクロ波照射後の食品の膨化率が更に大きくな
る。The unexpanded molded material extruded from the extruder is used as it is as the material for microwave irradiation, or a surface treatment agent such as fats and oils or glazing agent is applied. By applying this treatment agent, the swelling rate of the food after microwave irradiation is further increased.
得られた生地は、例えば電子レンジのようなマイクロ
波を照射できる装置で膨化させることにより、可食性の
食品となる。The obtained dough becomes an edible food product by expanding the dough with a microwave irradiation device such as a microwave oven.
実施例 以下、本発明について実施例により更に詳述する。Examples Hereinafter, the present invention will be described in more detail with reference to Examples.
実施例１〜４、比較例１〜５ 上新粉：コーンパウダーを9:1の割合で混合し、この
混合に以下の割合で水を供給した後、混合物を二軸型エ
クストルーダに400g/分の割合で供給した。Examples 1 to 4 and Comparative Examples 1 to 5 Top powder: corn powder were mixed at a ratio of 9: 1, and water was supplied to this mixture at the following ratio, and then the mixture was added to a twin-screw extruder at 400 g / min. It was supplied at a rate of.
実施例 加水量 （重量％） １ 10.0 ２ 13.5 ３ 15.0 ４ 19.4 比較例 １ 25.0 ２ 28.0 ３ 28.2 ４ 30.0 ５ 39.3 供給した原料混合物を以下の条件下で処理した。Example Water content (wt%) 1 10.0 2 13.5 3 15.0 4 19.4 Comparative Example 1 25.0 2 28.0 3 28.2 4 30.0 5 39.3 The supplied raw material mixture was treated under the following conditions.
スクリュー回転数:74.8〜155.4rpm バレル温度（℃）： B1 B2 B3 B4 AP 80 100 150 80 80 水道水にて冷却 スリット型冷却ダイ出口:2mm X60mm B1〜B5〜APに向かって原料移動 ダイ出口から取り出した生地を適当な長さに切断し、
生地の表面に油脂をコーティングした後、家庭用電子レ
ンジ（定格高周波出力:500W、ガラス製ターンテーブ
ル、NEA−松下電器（株）製）を使用して40秒間調理し
た。Screw rotation speed: 74.8 ~ 155.4 rpm Barrel temperature (℃): B 1 B 2 B 3 B 4 AP 80 100 150 80 80 Cooled with tap water Slit type cooling die outlet: 2mm X60mm B 1 ~ B 5 ~ AP Move the raw material by cutting the dough taken out from the die outlet to an appropriate length,
After coating the surface of the dough with oil and fat, it was cooked for 40 seconds using a household microwave oven (rated high-frequency output: 500 W, glass turntable, NEA-Matsushita Electric Co., Ltd.).
このようにして得られた食品について、加水量と膨化
倍率との関係を測定した結果を下記の第２図に示す。The results of measuring the relationship between the amount of water added and the expansion ratio of the food thus obtained are shown in FIG. 2 below.
この図から分かるように、膨化倍率は加水量が10〜20
重量％とすると著しく増大する。また、この範囲内の加
水量では、得られた食品の食感はパリパリしており、米
菓とした場合に優れていた。また、煎餅としたときに
も、市販の煎餅に比べて変形が少なく、全体に平坦であ
る。As can be seen from this figure, the expansion ratio is 10-20
When it is set to% by weight, it significantly increases. Further, when the amount of water added was within this range, the obtained food had a crispy texture, which was excellent when used as rice crackers. In addition, when it is used as a rice cracker, it has less deformation than a commercially available rice cracker and is flat as a whole.
なお、生地をマイクロ波透過性のフィルムで包装した
後、マイクロ波を照射した場合も同様の効果が得られ
た。The same effect was obtained when the cloth was wrapped with a microwave permeable film and then irradiated with microwaves.
比較例６ 加水量が25重量％を越えた生地として、比較例４と同
様に30重量％の加水を行った生地をつくり、一旦乾燥し
てそのまま電子レンジ調理を行った。Comparative Example 6 As a dough having a water content of more than 25% by weight, a dough in which 30% by weight of water was added was prepared in the same manner as in Comparative Example 4, dried once and then microwaved as it was.
調理した食品の膨化率は6.9倍であり、実施例に比べ
て膨化率は大変に低い。また、食品の食感も実施例のも
のに比べて劣っていた。The swelling rate of the cooked food is 6.9 times, which is very low as compared with the examples. The texture of the food was also inferior to that of the example.
（発明の効果） 本発明の製造方法によれば、マイクロ波照射した場合
に従来のものに比べて、膨化率が高く、従って、煎餅等
の食品とした時に食感の優れた、米菓、スナック類の食
品用生地を短時間で、かつ経済的に製造することかでき
る。(Effects of the Invention) According to the production method of the present invention, a rice cracker having a higher swelling rate when irradiated with microwaves than conventional ones, and thus having an excellent texture when used as a food such as a rice cracker, Food dough for snacks can be produced economically in a short time.
第１図は、本発明の製造方法の実施に適したエクストル
ーダの概略図であり、そして 第２図は生地に対する加水量と電子レンジ調理後の膨化
率との関係を示す図である。 １……バレル ２……フィーダ ３……スクリュー AP……アジャストプレートFIG. 1 is a schematic diagram of an extruder suitable for carrying out the production method of the present invention, and FIG. 2 is a diagram showing the relationship between the amount of water added to the dough and the expansion rate after microwave oven cooking. 1 …… Barrel 2 …… Feeder 3 …… Screw AP …… Adjust plate
Claims (3)
スナック類の食品用生地の製造方法であって、澱粉を主
体とする原料に対し、10〜20重量％の水を加えながら、
前記原料をエクストルーダで混練、加圧した後、膨化さ
せないように該原料を冷却しながら押し出し成形し、そ
のまま調理用生地とするか、又は更に前記成形体に表面
処理剤を塗布することを特徴とする製造方法。1. A rice cracker that swells well by microwave irradiation,
A method of producing a food dough for snacks, which comprises adding 10 to 20% by weight of water to a starch-based raw material,
The raw material is kneaded with an extruder, pressurized, and then extruded while cooling the raw material so as not to swell, and is used as a cooking dough as it is, or further, a surface treatment agent is applied to the molded body. Manufacturing method.
る特許請求の範囲１項に記載の製造方法。2. The method according to claim 1, wherein the surface treatment agent is an oil or fat or a glaze agent.
ダである特許請求の範囲１項に記載の製造方法。3. The manufacturing method according to claim 1, wherein the extruder is a twin-screw type extruder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62205352A JP2530173B2 (en) | 1987-08-19 | 1987-08-19 | Method for producing high-expansion rice crackers and snack food dough |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62205352A JP2530173B2 (en) | 1987-08-19 | 1987-08-19 | Method for producing high-expansion rice crackers and snack food dough |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6447349A JPS6447349A (en) | 1989-02-21 |
| JP2530173B2 true JP2530173B2 (en) | 1996-09-04 |
Family
ID=16505451
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62205352A Expired - Lifetime JP2530173B2 (en) | 1987-08-19 | 1987-08-19 | Method for producing high-expansion rice crackers and snack food dough |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP2530173B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180081975A (en) * | 2017-01-09 | 2018-07-18 | 권유중 | A method for manufacturing non-fried Korean traditional cookie |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20070243301A1 (en) * | 2006-04-14 | 2007-10-18 | Barnett Michelle L | Process for Producing Rice-Based Expandable Pellets and Cracker-Like Snacks |
| KR100832305B1 (en) * | 2007-02-12 | 2008-05-26 | 한국식품연구원 | Olbap rice snack bar and preparation method thereof |
| JP4711985B2 (en) * | 2007-02-28 | 2011-06-29 | カゴメ株式会社 | Method for producing puffed food |
| US8926308B2 (en) | 2010-04-21 | 2015-01-06 | Intercontinental Great Brands Llc | Dough extruders and methods |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6152247A (en) * | 1984-08-15 | 1986-03-14 | Meiji Seika Kaisha Ltd | Production of rice snack |
| JPS61205443A (en) * | 1985-03-08 | 1986-09-11 | Kikkoman Corp | Production of rice cake |
| JPS6255067A (en) * | 1985-08-22 | 1987-03-10 | Tech Res Assoc Extru Cook Food Ind | Production of edible dough using twin-screw extruder and device |
| JPS62122558A (en) * | 1985-11-22 | 1987-06-03 | Ezaki Glyco Kk | Production of japanese crackerlike food |
| JPS6437253A (en) * | 1987-08-04 | 1989-02-07 | Yamazaki Baking Co | Preparation of rice confectionery dough utilizing twin-screw type extruder |
-
1987
- 1987-08-19 JP JP62205352A patent/JP2530173B2/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180081975A (en) * | 2017-01-09 | 2018-07-18 | 권유중 | A method for manufacturing non-fried Korean traditional cookie |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6447349A (en) | 1989-02-21 |
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