JPH11146762A - Production of molded snack - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide molded snack that has well crisp texture and readily disintegration in the mouth without adverse effect on the taste of the α-form starch by using gelatinized starch without trouble in operation, even when gelatinized starch is used. SOLUTION: When molded snacks are produced, 50-95 pts.wt. of the α-form starch and 5-50 pts.wt. of a cool water-swelling starch with a swelling degree of 5-45 and a solubility of <=17 wt.% are used as the main materials.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a method for producing snacks,
More particularly, the present invention relates to a manufacturing method by a so-called kneading method, and more particularly to a manufacturing method for easily obtaining a snack product having a fixed shape and excellent texture.

[0002]

2. Description of the Related Art There are many types of snack products and their production methods are also diverse. Among them, molded snacks are basically made by preparing a snack dough by some method, and in some cases, after pre-drying to an appropriate moisture, baking or frying and dewatering, and at the same time it is a product with a desired degree of expansion. You.

[0003] At that time, dough is prepared by kneading as shown by rice confectionery to convert starchy material into α-form to prepare and form dough (hereinafter abbreviated as “cooking method”). A dough is prepared by pressurizing (usually using an extruder or a steaming device) to partially or entirely convert the starch to α-form, and the dough is formed (hereinafter abbreviated as a pressurized heating method). In this method, water is added to raw materials, kneaded, rolled into a sheet, and then molded (hereinafter, abbreviated as a kneading method).

[0004] Among these conventional methods for producing various shaped snacks, the steaming method requires time to cure the dough until it can be cut and formed, and the pressurized heating method requires a special device capable of pressurized and heated. The kneading method is advantageous from the viewpoint of simplicity of the production process.

In the case of the kneading method, the kneaded material has physical properties suitable for rolling into a sheet from the viewpoint of workability, that is, it has a low tackiness and a property that a sheet can be easily formed by a rolling roll. For this reason, this production method mainly comprises snacks using potato flakes and potato granules having low tackiness as main raw materials. However, the dough using the main material having such a weak adhesiveness has an essentially poor puffing property, and the obtained product has a hard texture of polypoly as seen in molded potato chips, and has a poor melting in the mouth.

In general, a light and crisp texture can be obtained by improving puffing, and a method has been proposed in which an α-modified starch having good puffing properties is used in a snack of a molding method. For example, a method for producing an expanded potato snack using potato flakes, α waxy starch and shortening (Japanese Patent Application Laid-Open No. 60-168361), a hollow snack using a pre-gelatinized waxy starch, raw starch and oil and fat (Japanese Patent Application Laid-Open No. 60-83)
No. 537), pre-gelatinized starch, shortening, seasoning, glycerin fatty acid ester, and, if necessary, hollow snacks using raw starch (Japanese Patent Application Laid-Open No. 61-265049).

[0007] These are methods in which untreated starch α-modified starch which is easily expanded or has a large swelling power is expanded so as to become hollow. Since such α-modified starch has a strong tackiness, it is essential to add raw starch, fats and oils, an emulsifier and the like for this control. For this reason, the texture and flavor are affected by these factors, and the use of such an α-starch causes uneven swelling,
It is easy to cause blisters. Also, what is shown here is a hollow snack, which is characterized as having a hollow shape, and thus is recognized as another type of snack among molded snacks.

In Japanese Patent Application Laid-Open No. 54-132278,
In a method similar to the kneading method, a pre-gelatinized starch powder of untreated starch is used as a substrate, and essentially no substance that inhibits tackiness is added, but this method is a method of preparing a dough by steaming. For the purpose of omitting steaming and forming dough, 48
It is necessary to refrigerate for about an hour (an example of non-refrigeration is shown in one of the examples, but in this case, spinach is an adhesive modifier).

On the other hand, rice confections are partially prepared by a pressure heating method, but are generally produced according to a steaming method, and there are few examples of a rice confection produced by a kneading method. This is because the traditional manufacturing method is fixed,
As can be seen from the example of Kanbai powder of No. 132278, the main reason is that the kneading method loses its superiority due to the necessity of the kneading method due to the necessity of refrigerated storage and solidification in order to form due to increased adhesiveness. If this problem can be solved without affecting the flavor and texture of the product, it can be a simple method of producing rice crackers.

[0010] As described above, in the conventional method for producing molded snacks by the kneading method, the main raw material is mainly made of a material which is unlikely to be sticky from the viewpoint of workability. In this case, the texture becomes hard and the mouth dissolves poorly.In the case of using a raw material which is likely to cause stickiness, a substance that suppresses stickiness is required, and any of these substances that have been conventionally used are not used. This strongly affected the flavor and texture of the final product. If these can be improved, it is possible to easily produce molded snacks having excellent flavor and texture using a wide range of raw materials according to preference.

[0011]

The problem to be solved by the present invention is that, in a method of producing a molded snack by a kneading method, even if an α-starch material which is liable to cause stickiness is used as a main raw material, it is difficult to work. An object of the present invention is to provide a molded snack which does not cause the above problems, does not impair the flavor of α-starch used as a main raw material, and has a crisp and mouth-melting texture.

[0012]

In view of the above situation, as a result of intensive studies to solve the above-mentioned problems, the present invention has been achieved by using a specific amount of α-modified starch and a specific cold-water-swollen starch as main raw materials. The present invention has been completed by finding that the object of the invention can be solved.

That is, the present invention relates to a method for producing molded snacks, which comprises, as main raw materials, 50 to 95 parts by weight of an α-starch and a cold water swollen starch having a swelling degree of 5 to 45 and a solubility of 17% by weight or less. According to the method for producing a molded snack using 5 to 50 parts by weight, preferably the α-starch is composed of 80 to 100 parts by weight of α-flour and 0 to 20 parts by weight of α-starch, more preferably α-starch -The modified starch is α-modified rice flour.
In this case, it is preferable that the cold-water-swollen starch is made of one or more selected from potato starch, tapioca starch, and waxy starch.

[0014]

Action and structure of the present invention In the present invention, a molded snack is
Using α-starch as the main raw material, adding water, kneading, rolling, shaping, baking or frying without pre-drying, finishing snack with a certain shape obtained by fingering The shape can be determined as desired.

The α-starch used in the present invention is potato,
Potatoes such as sweet potatoes are steamed to form α-starch, dried potato granules, potato flakes, α-dried dried sweet potatoes, corn, wheat, barley, rye, rice, etc. , And one or two or more selected from various types of α-modified starch. Among these, in that the characteristics of the present invention can be further exploited, adhesiveness is likely to occur, and the conventional kneading method is rarely used as a main raw material. And α-
It is preferable to select α-modified rice flour as the cereal flour.

These α-modified starches may be dried products which are α-modified to such an extent that they can be eaten by themselves, and may be in any form such as powder, granules and flakes. The α-form of cereals is referred to as α-form flour, and the α-form of rice is referred to as α-form rice flour. In addition, the production method is not limited, and particularly in the case of α-formified rice flour, it is produced by various methods such as steaming in the state of rice grains, drying and grinding, and further processing such as roasting. And any of those conventionally known. Α-modified starch refers to starch which does not satisfy the requirements of the cold-water-swollen starch of the present invention among starches which are untreated starch or processed starch and which are swollen or dissolved in cold water after being α-treated. Regardless of the type, oxidation, etherification, esterification, or other treatment.

[0017] Among the α-modified starches used in the present invention, α-modified starch has the best swelling property, but has no flavor per se. Therefore, it is useful when a desired flavor is to be imparted with the auxiliary material, but from the viewpoint of taking advantage of the flavor of the main raw material, it is generally limited to 30% by weight or less, preferably 20% by weight or less of the α-modified starch used. Is preferred. This range is effective for controlling the degree of expansion of the final product by making use of the expansion properties of the α-modified starch.

The cold-water-swelled starch used in the present invention refers to a starch having a swelling degree of 5 to 45 and a solubility of 17% by weight or less, and any starch having such properties can be used. Further, it is not always necessary that one kind falls within this range, and a combination of two or more kinds falling within this range can also be used. Cold water-swelled starch having a degree of swelling of less than 5 has a powdery texture, and if it exceeds 45, the effect of suppressing tackiness is inferior. On the other hand, if the solubility exceeds 17% by weight, the effect of suppressing the tackiness is inferior, and the crispness is too fast to obtain a mouth-feeling texture.

Such a cold-water-swelled starch is obtained by subjecting the starch to a suitable crosslinking followed by α-formation. Cold water swelling starch having only the degree of swelling in the above range is hardly gelatinized starch,
For example, it can also be obtained by converting wheat starch, corn starch and the like into α-modified starch, but in these cases, the solubility exceeds the upper limit and the effect of the present invention cannot be obtained.

In order to obtain a cold-water-swelled starch having both a swelling degree and a solubility in a predetermined range, it is necessary to crosslink appropriately according to the kind of starch as a raw material to obtain a crosslinked starch and then to α-form the starch. .

The cross-linked starch can be obtained by cross-linking the starch according to a conventional method using a conventional cross-linking agent such as trimetaphosphate, hexametaphosphate, phosphorus oxychloride, adipic acid and the like. Raw starch at that time, potato starch, tapioca starch, sweet potato starch, corn starch, wheat starch, waxy corn starch, rice starch, glutinous rice starch, mung bean starch, etc. can be used, but preferably has a low amylose content originally swelling It is preferable to use one or more selected from potato starch, tapioca starch, and waxy starch, which are easy starches, because desired swelling degree and solubility can be easily obtained. Here, the waxy starch refers to waxy starch such as waxy rice starch, waxy corn starch, waxy sorghum, and waxy wheat starch.

The degree of cross-linking of the cross-linked starch depends on the desired degree of swelling,
Adjustment is made depending on the type of starch used, whether or not cross-linking and other processing are combined, etc., so as to obtain solubility.
This adjustment can be made by the amount of the crosslinking agent to be reacted.
Generally, the higher the degree of crosslinking, the lower the swelling and solubility. Also, when the starch is etherified or esterified, the degree of swelling increases instead of the solubility.For example, when a raw material having a low degree of swelling and high solubility is used, such as wheat starch and corn starch, Crosslinking while increasing the degree of swelling by etherification or esterification allows both to be controlled.

It is essential that the cold-water-swollen starch of the present invention has a predetermined degree of swelling and solubility. Conversely, as long as it has this property, processing other than crosslinking, such as bleaching, oxidation, acid treatment, etc. It may be processed using processing means usually used for the production of processed starch such as etherification treatment and esterification treatment. In some cases, a desired predetermined characteristic can be easily obtained by combining these processes as described above. Incidentally, the etherification treatment or the esterification treatment means propylene oxide, acetic anhydride,
This means that the starch is treated with a conventional etherifying or esterifying agent such as vinyl acetate, succinic anhydride, octenylsuccinic anhydride, etc. in accordance with a conventional method.

The crosslinked starch thus obtained is α-converted to obtain the cold-water-swollen starch of the present invention. The method of α-formation is not particularly limited, and is usually performed, for example, a method of heating and gelatinizing using a drum dryer or an extruder in the presence of water, or a method of spray-drying after heating and gelatinizing. And then dried. It is preferable that the α-formation is sufficiently carried out so as not to cause texture roughness, and it is desirable that the α-formation is performed so that the degree of α-formation is at least 80%.

The swelling degree and solubility described in the present invention mean the swelling degree and solubility in cold water, and are measured by the following method.

<Swelling degree, solubility> Sample 1.
0 g is dispersed in 100 ml of water at 25 ° C.
After gentle stirring in a constant temperature bath, centrifuge (30
(00 rpm, 10 minutes) and separate into a gel layer and a supernatant layer.
Next, the weight of the gel layer was measured, and this was designated as A. Next, the weight-measured gel layer was dried (105 ° C., constant weight) and the weight was measured. This was designated as B, and the degree of cold water swelling was represented by A / B. The volume of the supernatant layer obtained here and the total amount of sugars contained in the supernatant layer are measured by the phenol-sulfuric acid method to calculate the solubility in cold water.

In the present invention, 50 to 95 parts by weight of the above-mentioned α-starch and 5 to 50 parts by weight of cold-water-swollen starch are used as the main raw materials, preferably α-to-α-modified starch is converted to α-to-flour as starch. By using α-modified rice flour as the main raw material as α-modified cereal flour with or without starch, a molded snack excellent in flavor and texture can be obtained without any trouble in operation. If the amount of the cold-water-swollen starch is less than 5 parts by weight, the function of adjusting the tackiness is insufficient and the workability becomes difficult, and the crisp texture cannot be obtained.
If the amount is more than 50 parts by weight, the flavor will be lost and the weight will be too light to be inexpensive.

In the present invention, there is no particular limitation except for the main raw material, and a usual method can be used. That is, the main raw material and optionally added auxiliary materials are mixed (the auxiliary materials may be appropriately dissolved or dispersed in kneading water and added), and an appropriate amount of kneading water (a suitable amount of the dough is formed). (Usually 40 to 70 parts by weight with respect to 100 parts by weight of the raw material), and kneaded to form a dough.
After being rolled to a thickness of about 1.5 mm, it is cut or cut as appropriate to form a desired shape, for example, a circle, a heart shape, a stick shape, or the like. This is preliminarily dried to adjust the moisture content or not, and then calcined or fried to obtain a product.

In the present invention, the auxiliary material can be used as needed. Supplementary materials include trehalose, erythritol, xylitol, sorbitol, sugar, maltose, maltitol, starch degradation products, carbohydrates such as reduced starch degradation products, salt, soy sauce, consommé, sodium glutamate, nucleic acid seasonings, various meats, fish and shellfish Seasoning ingredients such as extracted seasonings, nuts such as walnuts, cashew nuts, almonds, seeds such as sesame and sunflower seeds, spices such as pepper, cinnamon, garlic, chili, and leaves of cinnamon,
Burdock, spinach, other vegetables such as carrots, cheese, chocolate, dried meat, dried fish and shellfish, various flavors and the like, but are not limited to these, and if desired, other things such as imparting physiological functions and When nutrient fortification is desired, various dietary fibers that are components with their respective functions,
Various oligosaccharides, polyunsaturated fatty acids, peptides, glycosides, vitamins, choline, polyphenols, minerals and the like can also be added.

These auxiliary materials may be added to and mixed with the main raw material, and water may be added and kneaded to form a dough.
It can be dissolved or dispersed in the added water and added to the main raw material, or the main raw material can be added during kneading. It can also be applied to the surface of the dough, or after baking or frying, by applying or sprinkling on the surface.

Further, in the present invention, since the cold-water-swollen starch has an effect of suppressing the stickiness at the time of forming the dough, it is not necessary to add any other substance which suppresses the stickiness.
For example, adding a fat such as butter or salad oil in order to impart the flavor of butter and baking when baking is desired, or using raw starch such as rice starch to emphasize the whiteness of the product However, it does not deny the use of an emulsifier such as lecithin for adjusting the texture.

According to the present invention, it is possible to use, as a main raw material, an α-starch material which tends to cause stickiness, such as α-rice rice powder, in a method for producing a molded snack by a kneading method. The molded snack is crisp and a product having a good mouth-melting texture is obtained. In addition, the cold-water-swelled starch used as the main raw material together with the α-modified starch does not impair the flavor of the α-modified starch, and a product having a good flavor can be obtained.

Hereinafter, the present invention will be described in more detail with reference to Reference Examples and Examples. In the reference examples and examples, parts are parts by weight,
% Represents% by weight.

[0034]

[Reference Example 1] 10 parts of sodium sulfate was dissolved in 120 parts of water.
A slurry in which 100 parts of tapioca starch was dispersed was mixed with 2
And adjusted to pH 11.1-1 with 3% aqueous sodium hydroxide solution.
1.5 parts (sample No. 1) and 0.3 parts (sample No. 2) were added to sodium trimetaphosphate while maintaining the ratio at 1.4.
After treatment at 1 ° C. for 10 hours, the mixture was neutralized with hydrochloric acid, washed with water to obtain a slurry having a concentration of 35%, gelatinized and dried using a drum dryer, and crushed. 1 and 2
Of starch swelled in cold water. Table 1 shows their physical property values.

[0035]

Reference Example 2 Sample No. 1 was prepared in the same manner as in Reference Example 1 except that tapioca starch was changed to waxy rice starch and the amount of sodium trimetaphosphate added was changed to 0.035 parts. A cold water swollen starch of No. 3 was obtained. The physical properties are shown in Table 1.

[0036]

[Reference Example 3] 20 parts of sodium sulfate was dissolved in 120 parts of water,
30 parts of a 3.5% aqueous sodium hydroxide solution was added, and two parts of a slurry in which 100 parts of potato starch was dispersed were prepared. 2 parts of propylene oxide and 0.0% of sodium trimetaphosphate were prepared.
55 parts (Sample No. 4), 2 parts of propylene oxide and 0.015 part of sodium trimetaphosphate (Sample No. 5)
And treated at 42 ° C. for 22 hours, neutralized with hydrochloric acid, washed with water, and treated with a drum dryer according to Reference Example 1 to obtain a sample No. Cold water swollen starches 4 and 5 were obtained.
The physical properties are shown in Table 1. A sample obtained by treating a commercially available corn starch with a drum dryer in the same manner as in Sample No.
Table 1 shows the physical properties of No. 6.

[0037]

Example 1 α-Non-glutinous rice flour (“Ricestar H2
D "manufactured by Matsutani Chemical Industry Co., Ltd.) Rice cracker snacks were produced using the cold water-swelled starches Nos. 1 to 6 as main raw materials according to the following formulation.

<Blending ratio> (A) Powder blending 75 parts of α-non-glutinous rice flour 25 parts of cold-water-swollen starch (Sample Nos. 1 to 6) 25 parts Powdered soy sauce 2 parts .7 parts baking soda 0.4 parts water 60 parts

The materials described in (A) are put into a mixer and mixed, and the materials described in (B) are dissolved in kneading water and added.
A dough-like dough is prepared by kneading, and the dough is mixed with a roller.
It was rolled into a sheet having a thickness of 1 mm, punched out and formed into a circular shape, dried to a water content of 9.5%, and fired at 250 ° C. to obtain a snack based on non-glutinous rice flour. Table 1 shows the results of the evaluation according to the following evaluation criteria. In the control, raw starch (wheat starch) was used instead of cold water-swelled starch.

<Evaluation Criteria> Workability: ：: Good without stickiness ○: Slightly sticky but no problem in fabric preparation △: Slightly sticky, slightly difficult in fabric preparation ×: Sticky, difficult in fabric preparation Appearance; ：: Uniform and good ○: Almost uniform and almost good △: Partially non-uniform ×: Uneven and poor flavor ◎: Good ○: Almost good △: Slightly poor ×: Poor texture ◎: Crispy Good mouth melting ○: Generally good both in crispness and mouth melting △: Slightly hard and slightly melting in mouth, or slightly too light and slightly cheaper ×: Hard and poorly melting in mouth or too light and cheaply cheap

[0041]

[Table 1]

[0042]

Example 2 In Example 1, sample No. 1 was used as cold water swollen starch. No. 3 was used to produce a molded snack in the same manner except that the proportions (parts) of the α-form starch and the cold water-swelled starch as the main raw materials were as shown in Table 2, and the results were evaluated in the same manner. It is shown in Table 2.

[0043]

[Table 2]

[0044]

Example 3 Potato flakes as α-modified starch and α-modified starch
Waxy corn starch ("Matsunoline A", manufactured by Matsutani Chemical Industry Co., Ltd.) was used as a cold water-swelled starch in Sample No. 4 was used to produce a baked potato snack at the following compounding ratio.
The production was carried out in the same manner as in Example 1 by rolling to 0.85 mm, die-cutting into a circle, drying to a moisture of 10.3%, and firing at 250 ° C. for 40 seconds. In addition, "TK-16" is a starch decomposition product (made by Matsutani Chemical Industry Co., Ltd.).

<Compounding Ratio> Control Example (Parts) Example (Parts) (A) Powder Mixing Potato Flakes 65 65 "Matsunoline A" 35 15 Cold Water Swelled Starch (Sample No. 4) -20 (B) Mixing Water "TK-16" 55 55 Baking soda 0.3 0.3 Salt 0.2 0.2 Water 55 55

The obtained potato snack of the present invention had a uniform shape, good baking color, a crispy texture, a good melting in the mouth, and an excellent potato flavor. In addition, no problem was found in the workability during the production. On the other hand, in the case of the control example, when the dough was prepared, it was difficult to perform rolling and molding due to the occurrence of stickiness, and it was difficult to obtain a uniform shape. The fired product was blistered and uneven baking was observed, and a uniform product was not obtained.

[0047]

Example 4 α-Glutinous rice flour (“Ricestar RC” manufactured by Matsutani Chemical Industry Co., Ltd.) 60 parts, “Matsunoline A” 10 parts, sample No. Using 30 parts of cold-water-swelled starch of No. 2 as a main raw material, 5 parts of salad oil was added to the mixture and kneaded well, and 0.4 part of sodium chloride, 0.3 part of sodium glutamate, "Lipotide" (Takeda) Pharmaceutical Industry Co., Ltd.
0.02 parts of a spice is dissolved or dispersed in 58 parts of water, and the mixture is kneaded to prepare a dough-shaped dough, which is rolled to 1.3 mm with a roller and die-cut into squares. This was dried to a water content of 9.5% and baked to obtain a salad-like rice cracker snack.

The obtained product has a uniform shape, a good baking color, a crispy texture, a good melting in the mouth, an excellent rice flour flavor, and no problem in workability during its production. Was not seen.

Claims (5)

[Claims] (1) In producing a molded snack, 50 to 95 parts by weight of an α-starch and a swelling degree of 5 to 45 are used as main raw materials.
5-5 cold-water swollen starch having a solubility of 17% by weight or less.
A method for producing a molded snack, comprising using 0 parts by weight. 2. The method for producing a molded snack according to claim 1, wherein the α-modified starch comprises 80 to 100% by weight of α-modified flour and 0 to 20% by weight of α-modified starch. 3. The method for producing a molded snack according to claim 2, wherein the α-grain flour is α-grain rice flour. 4. The method for producing a molded snack according to claim 1, wherein the cold-water-swollen starch is obtained from one or more selected from potato starch, tapioca starch and waxy starch. 5. The method for producing a molded snack according to claim 1, wherein a so-called kneading method is employed as the method for producing the molded snack.