JPH02255052A - Production of crouton - Google Patents

Abstract

PURPOSE:To efficiently obtain a crouton having good texture and high keeping quality hy feeding grain flour, water which are raw materials and oils and fats containing an antioxidant to a twinscrew extruder. CONSTITUTION:When a grain flour and water which are raw materials are fed to a twin-screw extruder to produce crouton, oils and fats containing an antioxidant, preferably of 0.03-1wt.% are added to the above-mentioned ingredients, preferably at an amount of 0.5-5wt.%. Furthermore, sodium hydrogen carbonate is preferably added to the raw material at an amount of 0.1-2.7wt.% together with the oils and fats.

Description

[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for producing croutons, and more specifically, a method for producing croutons having good texture and high preservability using an extruder. Regarding.

[Prior art and problems to be solved by the invention] Conventionally, croutons used for floating in soups or as toppings for salads are made by cutting bread, etc. into dice shapes, and then drying them with hot air or roasting them at high temperatures as needed. or immersion in oil or fat;
It was manufactured through processing such as frying. However, this method is not preferable because bread production requires multiple steps and a long time.

On the other hand, in order to solve the above problem, a method of manufacturing croutons using an extruder is to use wheat flour, cornstarch, starch, etc. as the main raw materials, and mix insoluble calcium salts and other substances as necessary. A method has been proposed in which a predetermined amount of water is added to the raw material to obtain a puffed product in the shape of a square cylinder or the like using an extruder, which is then cut and dried by heating. However, the croutons obtained by this method suffer from oxidation and lose their flavor, and when used as ingredients for soups, they often rapidly lose their characteristic crispiness due to their high water absorption. .

Even when an insoluble calcium salt or the like is added to solve this problem, there are problems such as the resulting puffed product takes on a gray color or the taste is impaired.

[Failure to solve the problem]

Therefore, the inventors of the present invention have conducted extensive research to solve the above problems, and have found that if oil and fat containing antioxidants are added to the raw material flour and croutons are manufactured using an extruder, they will be good even in soup, and will be responsive. It was discovered that it was possible to obtain croutons that retained their properties while also preventing oxidation and the accompanying deterioration of taste, and completed the present invention.-5tl:r;
.

That is, the present invention provides a method for producing croutons, which is characterized in that when producing croutons by supplying raw material flour and water to a twin-screw extruder, fats and oils containing an antioxidant are added. .

In the present invention, the raw material flour may be the same as that used in the production of croutons using a conventional extruder, and includes various starches such as wheat flour, rice flour, and corn flour.

In the present invention, fats and oils containing antioxidants are added to the above-mentioned flour, and the fats and oils used here are animal fats and vegetable fats that are generally used for food, and their iodine value is less than OO. Any type of fat may be used, and among them, hydrogenated vegetable fat having a Wow value of 100 or less is preferable. If an oil or fat with an iodine value exceeding 100 is used, the peroxide value of the oil or fat will increase rapidly during any or all processes from extruder processing to storage of the final product, which will significantly affect the taste of the final product. This is not desirable as it will make things worse.

The antioxidant added to fats and oils may be any antioxidant that is approved as a food raw material or food additive, and can be used within the allowed addition amount. Antioxidants that are not oil-soluble are used by being dispersed in fats and oils together with various emulsifiers used for the same purpose by a general emulsification treatment method. If the amount of antioxidant added to fats and oils is too small, the addition effect will not be sufficient, and if it is too large, it will have the opposite effect, so it is best to use the e degree that has the greatest effect for each antioxidant, but usually It is added in an amount of 0.01 to 10% by weight, preferably 0.03 to 1% by weight. The amount of the fat added with this antioxidant is 0.1 to 1.0% by weight, preferably 0.5 to 5% by weight. Added amount of fats and oils is 0.1% by weight
If the amount is less, the extrusion direction of the puffed product will be uneven when it is extruded from the die, making it difficult to obtain a final product with a good cubic shape.Furthermore, the oil and fat contained in This is undesirable because oxidation of

Further, if the amount added exceeds 10% by weight, the fluidity of the raw material powder deteriorates, making it difficult to supply the raw material in a constant quantity, and also causing a problem in the swelling state, which is not preferable.

In the present invention, by adding sodium bicarbonate to the raw materials together with the above-mentioned antioxidant-containing fats and oils, the final product exhibits good squirrel properties when used as floating fish in soup, and the overall swelling is reduced. It is possible to obtain croutons that are uniform and do not have cores or uneven chewiness. Sodium bicarbonate is preferably used as baking powder, and the amount added is 0.3 to 10% by weight, preferably 1 to 3% by weight, and the actual amount of sodium bicarbonate is 0.1 to 2.7% by weight. It is.

If the amount added is less than 0.3% by weight, the number of bubbles during expansion will be significantly reduced, and their distribution will be uneven, resulting in poor chewiness (feel) of the final product, and when used as floats in soup. Also, if the amount added exceeds 10% by weight,
Immediately after swelling, the puffed product becomes very soft, and after drying, it hardens significantly, which is not preferable.

In the present invention, 10 to 60% by weight, preferably 15 to 35% by weight of water is added to the raw material flour. Added amount of water is 10% by weight
If it is less than 60% by weight, the swelling will be poor during extrusion and swelling, resulting in a hard structure, which is undesirable. Maintains the characteristic texture (4).

In the present invention, in addition to the above-mentioned raw materials, other raw materials such as vegetable protein, spices, F3 flavoring agents, stabilizers, etc. can be added in any proportion as long as they do not impair the purpose of the invention.

In the present invention, the above-mentioned raw material powder and water are supplied to a Nisuke Extra-Goo, heated to 100 to 145°C while kneading, and heated to 100 to 145°C.
The conventional method may be followed except that the pressure is 130 kg/c+3. The raw material heated and pressurized under the above conditions is discharged from the extrusion port of the die into normal temperature and pressure, and is expanded. At this time, depending on the shape of the extrusion port, it can be made into a shape such as an angular or cylindrical shape as in the conventional method.

The resulting extrudate is cut into arbitrary lengths depending on the shape of the final product. Cutting may be done manually or automatically, preferably with a propeller type cutter. Further, the timing of cutting may be determined depending on the state of the intended final product, such as immediately after exiting from the extrusion port, after cooling in the air for an arbitrary period of time, or after cooling by forced air blowing.

The method of heating and drying after cutting is not particularly limited, and any method suitable for the purpose of the final product may be selected, such as ventilation drying similar to conventional methods, fluidized bed drying, baking, and frying. Furthermore, the dried puffed material is roasted if necessary.

Treatments such as soaking in oil can be carried out by boat fishing methods.

[Example] The present invention will be specifically explained with reference to Examples below. Note that all percentages used in the following explanation are vehicle volume percentages.

Example 1 Raw material flour mixed with 89% wheat flour, 4% sand vM, 1% salt, 2% baking powder, and 4% hydrogenated vegetable fat with an iodine value of 7o to which 0.7% lecithin has been added to the fat in advance was made into two shafts. Ex I Lugu (manufactured by Kowa Kogyo ■, KEI-45
-15 type) and add 50% water to the raw material powder [
1, processing time 2 minutes 1 item temperature 117°C 1 pressure 33k
After kneading under the conditions of g/c+fl, the mixture was discharged into normal temperature and pressure through a 6 ml Tl hole, and after cooling by blowing compressed air, the mixture was cut into pieces every 6 mm using an automatic canter. Next, the mixture was dried in a fluidized bed dryer with hot air at 100'C for 20 minutes, and then heated in a 180'C oven for 15 minutes to obtain croutons (Product I).

When the resulting croutons were eaten as they were, no core was felt and they had a good chewability. Furthermore, when used as a float in soup, it maintained its crunchy texture for 5 minutes or more in consommé and potage soup, and did not cause any deformation during sucking.

On the other hand, as a control product, croutons (control product I) were obtained in the same manner as above, except that commercially available margarine (iodine value 106) was used instead of hydrogenated vegetable fat to which lecithin was added in advance. Table 1 shows the peroxide values of Product I and Control Product I, as well as the results of sensory evaluation by 10 experienced panelists when they were eaten as is.

Table 1 As another product, croutons (Product ■) were obtained in the same manner as above except that no baking powder was used.

This product (■) has excellent oxidation stability like the above-mentioned product I,
It has a good flavor, but when used as floating fish in soup, it is slightly inferior to Product ■.

Example 2 Undried croutons that had been puffed and cut in the same manner as in Example 1 and Product I were heated and dried in an oven at 190'C for 45 minutes and then roasted. C
After slowly adding molten oil and fat dissolved by heating, mixing and impregnating, the mixture was cooled to 8°C in a refrigerator while stirring to obtain croutons (product DI). Note that the oil impregnation rate into the croutons at this time was 36%.

When the obtained croutons were used as floating fish in soup, they maintained their crunchy texture for more than 10 minutes.

On the other hand, as a control product, croutons (control product ■) were obtained in the same manner as described above, except that commercially available margarine was used instead of hydrogenated vegetable fat to which lecithin had been added in advance. Table 2 shows the peroxide values of the above product (1) and control crystal (2) after long-term storage.

Table 2 Samples marked with * showed a deterioration odor.

Example 3 80% wheat flour, 1% baking powder, 1 salt.

A raw material flour mixed with 18% of a seasoning mixture such as meat extract and curry powder and 1% of an edible vegetable oil with an iodine value of 40 to which 0.7% of an antioxidant has been added is fed to a twin-screw extruder, and the raw material flour is Add 35% water and wait for about 2.5 minutes 1 Crystal temperature 128°C 2 Pressure 49kg/cIIY
After kneading under the following conditions, it is released into the room temperature and pressure, and after cooling it by blowing compressed air, it is cut into 6 m by using an automatic cutter.
It was cut into m square pieces.

Next, the mixture was dried by heating at 90° C. for 20 minutes in a hot air dryer to obtain croutons.

The obtained croutons exhibited good respicy properties even when floated in soup for 5 minutes or more.

[Effects of the Invention] According to the present invention, croutons having good texture and high preservability can be efficiently produced.

The resulting croutons can be used in a wide variety of ways, including as floating fish in soups and as toppings for salads.

Patent applicant: Knorr Foods Co., Ltd. book

Claims (2)

[Claims] (1) A method for producing croutons, which comprises adding oil and fat containing an antioxidant when producing croutons by supplying raw material flour and water to a twin-screw extruder. (2) Claim 1 in which 0.1 to 2.7% by weight of sodium hydrogen carbonate is added to the raw material together with oil and fat containing an antioxidant.
Method for producing croutons as described.