JP2793929B2 - Method for producing snacks - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing snacks, and more particularly, to a method for producing a three-dimensionally shaped chip-shaped snack.

[0002]

2. Description of the Related Art Conventionally, a method for producing a snack confectionery molded into a three-dimensional shape has been proposed or implemented. For example,
The method disclosed in JP-A-63-173543 is
Using an extruder provided with a specific puffing area between the nozzle tip of the die and the passage surface of the cutter, a mixture of flour and water is extruded and cut to obtain a puffed product of a desired shape. This is a simple and inexpensive manufacturing method.

[0003]

In the above-mentioned method, a compound obtained by adding water to the main raw material of flour is charged into an extruder, and heated and pressurized in the extruder, and provided at the tip of the extruder. This is a method of producing a granular extruded expanded product by extruding through a die nozzle and cutting the same with a cutter. Chip-shaped snacks are also flat in shape, and there are few interesting ones. However, in the case of a chip-shaped snack, three-dimensional molding has not been performed at all, in which the pellets are sandwiched between molds having irregularities fitted to each other.

[0004] The present invention has been made in view of the above-mentioned problems, and its object is to provide a three-dimensionally molded chip-shaped snack confectionery which has been considered difficult, and to provide an interesting and novel appearance. Another object of the present invention is to provide a method for producing a snack confection having a good texture.

[0005]

Means for Solving the Problems and Actions The present inventors have conducted various studies on a method of producing a chip-shaped snack confectionery in order to achieve the above object, and have found that a heated and mutually engaged set of concave and convex molds is provided. It has been found that the above object can be achieved by sandwiching a pre-gelatinized sheet material for a certain period of time.

[0006] The present invention is based on the above findings,
The gist is that one or more raw materials selected from wheat flour, corn flour, and potato starch are mixed with water, which is pregelatinized and then rolled to a thickness of 1.0 to 3.0 m.
m, forming a small piece by cutting the sheet from the sheet, and drying the cut small piece to remove water.
After making small pieces of 20 to 30% by weight , the small pieces are
A step of making a three-dimensional molded pieces sandwiching a pressure of 0.01MPa~0.5MPa using <br/> mold of the three-dimensional shape of the unevenness to be fitted to each other which has been heated to a temperature of 0 ° C., the three-dimensional molded piece Drying and then heating and expanding the product.

The raw materials used in the present invention are wheat flour, corn flour, and potato starch, and any one of them may be used in combination of two or more. In addition to these raw materials, a small amount of salt may be added as necessary. These raw materials are pregelatinized after being mixed with water, and are steamed or heated to 100 to 170 ° C using a kneader. Next, the pregelatinized raw material is rolled with a roll or the like to form a sheet.

[0008] In the next step of the present invention, small pieces are formed by cutting the sheet material obtained in the above step. At this time, the thickness of the sheet-like material produced in the previous process is 1.0.
It is preferable that it is 3.0 mm. The reason is 3.0
If it is thicker than 1.0 mm, it will be difficult to form it due to the elasticity of the sheet-like material even if it is sandwiched between uneven dies that fit together in a later step. Is torn.

The die-cut pieces obtained in the previous step are dried in the next step until the water content becomes 20 to 30% by weight. When the water content is 20% by weight or less, the elasticity of the die-cut small piece is reduced, so that the small piece is broken when sandwiched between the molds. On the other hand, if the water content is more than 30% by weight, the elasticity of the die-cut piece is large, and it returns to the original shape when the die is removed, so that it is difficult to mold the three-dimensional shape.

[0010] Next, the dried die-cut pieces are sandwiched between three-dimensional molds (hereinafter, referred to as "irregular molds") which are fitted with each other to form three-dimensional molded pieces (hereinafter, referred to as "molded pieces").
However, at this time, it is desirable that the temperature of the irregular mold is 60 to 130 ° C. If the temperature is lower than 60 ° C., the die-cut pieces will not be formed in accordance with the mold when the mold is removed, and if the temperature is higher than 130 ° C., the die-cut pieces will start to expand, resulting in a poor shape. The pressure at which the die-cut piece is sandwiched between the uneven molds is 0.01 MPa to
The range is preferably 0.50 MPa (0.1 to 5.0 kg / Cm ² ). If the pressure is lower than 0.01 MPa, the die-cut pieces will not be molded as in the mold, and if the pressure is higher than 0.50 MPa, the die-cut pieces will be crushed. The shape of the concave and convex molds to be fitted to each other is not particularly limited as long as it can be inserted and removed. For example, a hemispherical shape, a cubic shape, a hexagonal shape or the like shown in FIGS. It can be a combination of types.

The next step in the present invention is the firing of the molded piece, before which the water content of the molded piece is 8 to 15%.
It is preferable to dry so as to be in the range of weight%. When the moisture content after drying is less than 8% by weight, the heat expansion of the molded piece is small and the texture is poor, and when it is more than 15% by weight, the blisters are remarkably blistered and the appearance of the snack confectionery surface is impaired. Not so desirable.

The heating temperature of the dried molded piece is 160 to
250 ° C. is preferable, when the temperature is lower than 160 ° C., the heat expansion is insufficient, and when the temperature is higher than 250 ° C., only the surface of the dried molded piece is fired, and the center is insufficiently fired. Therefore, a favorable texture cannot be obtained. The baking time is suitably from 1 to 10 minutes. If it is less than 1 minute, the heat expansion is not sufficiently performed, and if it is heated for more than 10 minutes, the surface and the inside of the expanded snack will be scorched and the texture and flavor will be remarkable. Deteriorate. Here, as a method of heating the molded piece, a method of processing with heated air or a method of frying is adopted.

[0013]

The present invention will be described below based on examples and the like. Embodiment 1 FIG. 40 parts by weight of flour, 10 parts by weight of potato starch,
0.5 parts by weight of salt and 49.5 parts by weight of water were mixed, and the mixture was pregelatinized at 150 ° C. using an S1KRC kneader manufactured by Kurimoto Iron Works. This was rolled with a pair of right and left fitted iron rolls coated with polyfluorocarbon to a thickness of 3.0.
mm sheet material was obtained. The diameter of this sheet is 40
A small piece was obtained by punching out into a circular shape of mm. Next, the small piece was left in a room for 10 minutes to reduce the water content to 25% by weight.
An iron mold having a hemispherical recess having a diameter of 20 mm heated to 0 ° C. and a pair of iron molds fitted to each other were sandwiched with a force of 0.50 MPa for 5 seconds to obtain a small molded piece. Then, this was allowed to stand at room temperature for 12 hours and dried to a moisture content of 11% by weight, and was then expanded by contacting with heated air at 200 ° C. for 1 minute to obtain a snack. The puffed snack had hemispherical projections, a novel appearance, and a crispy and comfortable texture. FIG. 4A shows a snack produced according to this embodiment. A taste survey of this snack was conducted on 20 specialized panels, and the results shown in Table 1 were obtained. Evaluation method is +2: very delicious,
+1: Moderately delicious, 0: Normal, -1: Moderately bad,
-2: Very bad 5 point method was used.

[0014]

Embodiment 2 FIG. 30 parts by weight of flour, 10 parts by weight of corn flour, 10 parts by weight of potato starch, 0.5 parts by weight of salt, and 49.5 parts by weight of water were mixed, and the mixture was mixed at 150 ° C. using an S1KRC kneader manufactured by Kurimoto Iron Works. Alpha This was rolled with a pair of right and left iron rolls coated with polyfluorocarbon and fitted to each other to obtain a sheet having a thickness of 1.0 mm. A small piece was obtained by cutting the sheet into a square having a side of 40 mm. Then, after leaving the small pieces in the room for 3 minutes to obtain a water content of 30% by weight, an iron mold having a cubic dent of 15 mm on a side heated to 60 ° C. and an iron mold 1 fitted to each other are provided. 0.01 for 20 seconds in pairs
A small molded piece was obtained with the force of MPa. Then, this was left at room temperature for 36 hours to dry it to a moisture content of 8% by weight.
Heated air at 50 ° C. was allowed to contact for 0.5 minutes to expand, thereby obtaining a snack. The puffed snack had cubic projections, had a novel appearance, and had a crunchy and comfortable texture. FIG. 4B shows a snack manufactured according to this embodiment.

Embodiment 3 FIG. 50 parts by weight of flour, salt 0.5
The mixture was mixed with 49.5 parts by weight of water and 49.5 parts by weight of water, and was pregelatinized at 150 ° C. using an S1KRC kneader manufactured by Kurimoto Iron Works. This was rolled with a pair of right and left iron rolls covered with polyfluorocarbon to obtain a sheet having a thickness of 2.0 mm. A small piece was obtained by cutting the sheet into a hexagon having a side of 20 mm. Next, the small piece is left in a room for 10 minutes to obtain a water content of 20% by weight, and then heated to 130 ° C. and has an iron mold having a hexagonal prism having a height of 15 mm and a height of 10 mm, and an iron mold fitted to the metal mold. And a pair of molds were sandwiched with a force of 0.50 MPa for 5 seconds to obtain molded small pieces. Then, this was allowed to stand at room temperature for 12 hours and dried to a moisture content of 11% by weight, and then heated with 250 ° C. for 1 minute to expand, thereby obtaining a snack. The puffed snack had hexagonal column-shaped projections, had a novel appearance, and had a crunchy and comfortable texture. FIG. 4 (3)
Is a snack prepared according to this example.

Comparative Test Example 1 For snacks manufactured in the same manner as in Example 1, experimental data was tested for workability when the thickness of a sheet rolled with a pair of iron rolls facing each other was changed as shown in Table 2.

[0018]

Comparative Test Example 2 In the snack confectionery produced in the same manner as in Example 1, the experimental data was tested as shown in Table 3 to determine the workability when the cut pieces were dried to change the water content.

Comparative Test Example 3 For snacks manufactured in the same manner as in Example 1, the experimental data was tested for workability when the temperature of the metal mold having irregularities fitted to each other was changed as shown in Table 4.

Comparative Test Example 4 In the snack confectionery produced in the same manner as in Example 1, the experimental data was tested as shown in Table 5 for workability when the pressure at which the die-cut pieces were sandwiched by the mold was changed.

[0022] The pressure was measured by attaching a bar tension gauge manufactured by Oba Keiki Seisakusho to the center of one of the concave and convex molds to be fitted to each other so as to be parallel to the pressing direction, and sandwiching the die-cut small pieces with the mold. Was read and converted into SI units.

Comparative Test Example 5 For snacks manufactured in the same manner as in Example 1, the experimental data was tested as shown in Table 6 for the quality of the molded pieces when the moisture after drying was changed.

[0024]

Comparative Test Example 6 For snacks manufactured in the same manner as in Example 1, the experimental data was tested for the quality when the heating temperature of the molded pieces was changed as shown in Table 7.

[0026]

According to the present invention, a three-dimensionally molded chip-shaped snack confectionery which has been conventionally difficult can be manufactured by a simple method. Conventional chip-shaped snacks have a flat shape and few interesting ones, but chip-shaped snacks manufactured according to the present invention are:
Because the shape is three-dimensional, it has a novel appearance and is interesting. In addition, the texture of the snack can be obtained with a crisp and comfortable texture.

[Brief description of the drawings]

FIGS. 1 (1) and (2) are perspective views of hemispherical molds having concave and convex fittings which are fitted to each other.

2 (1) and 2 (2) are perspective views of a mold having concave and convex fittings having a cubic shape and fitted to each other.

FIGS. 3 (1) and (2) are perspective views of a hexagonal pillar-shaped concave and convex mold which is fitted to each other.

FIGS. 4 (1), (2) and (3) are perspective views of snacks manufactured according to the present invention.

──────────────────────────────────────────────────続 き Continued on the front page (51) Int.Cl. ⁶ Identification code FI A23L 1/18 A23L 1/18 A23P 1/14 A23P 1/14

Claims (3)

(57) [Claims] 1. A method comprising mixing one or more raw materials selected from flour, corn flour, and potato starch with water,
After being converted to alpha, it is rolled to a thickness of 1.0 to 3.0.
mm sheet-shaped article, a step of cutting out the sheet-shaped article to form a small piece, and drying the cut-out small piece to remove water.
Is 20 to 30% by weight, and then the small pieces are
Three-dimensional shape of mating irregularities heated to a temperature of 30 ° C
A step of mold with making three-dimensional molded pieces sandwiching a pressure of 0.01MPa~0.5MPa of, after drying the three-dimensional molded piece, snacks, characterized by comprising the step of puffed by heating Production method. 2. A three-dimensional mold having concaves and convexes fitted to each other.
The moisture of the three-dimensional molded piece after being molded and dried is 8 to 15
The method for producing a snack according to claim 1, which is a percentage by weight . 3. Expansion by heating at a temperature of 160 to 250 ° C.
The method for producing a snack according to claim 1.