JPS62220151A - Production of snack food having pattern - Google Patents

Abstract

PURPOSE:To easily obtain the titled food without using a particular mold or discoloration liquid, by conditioning a starchy raw material to a specific water content, kneading the material with an extruder under high temperature and pressure condition, extruding in the form of a sheet and pressing the sheet under drawing to form a pastry furnished with mossaic pattern. CONSTITUTION:A starchy raw material (e.g. corn starch) adjusted to a water- content of 20-30wt% is charged to an extruder, kneaded under high temperature and pressure condition (120-140 deg.C and 15kg/cm<2> pressure), extruded through a flat die in an environment of atmospheric pressure in the form of a sheet and pressed with a drawing roller under drawing to an extent as strong as possible to keep the extrudate from breakage. The pressed product is cut to proper shape to obtain a pastry furnished with mossaic pattern. The objective snack food having mossaic pattern can be produced by drying the pastry and baking with an electric heater.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention is directed to a method for producing a snack food with a pattern, and in particular, to easily produce a snack food with a mosaic pattern without using a special mold, discoloration liquid, etc. The present invention relates to a method for producing a snack food.

Conventionally, methods for manufacturing patterned snack foods include placing confectionery dough in a mold with a predetermined pattern engraved on it and baking it, or pressing a mold onto the confectionery dough (for example, by rotating a patterned wheel). Methods of applying concave patterns and methods of applying a discoloration liquid that changes color to a deep color by heating the confectionery dough are known, but these methods require special molds and pattern roll equipment, or However, the present inventors have conducted various studies with the aim of obtaining patterned snack foods without using these molds or color-changing liquids. As a result, the water content was reduced to 20-30% by weight.
The well-prepared starchy raw material is put into an extruder,
When extruding under normal pressure into a sheet after kneading under heat and pressure,
A dough is obtained in which large air spores are evenly mixed in the dough, and by towing and pressing this while hot, a dough with a beautiful mosaic pattern is obtained, and by baking or frying this, a dough is obtained. , found that the object of the present invention could be achieved, and based on this knowledge, completed the present invention.

That is, the present invention reduces the water content to 20 to 30Tnf! The starchy raw material adjusted to 1% is heated to 1% using an extruder.
This is a method for producing a snack food with a pattern, which is characterized in that the dough is kneaded under heat and pressure at 20 to 140°C, extruded into a sheet, and then compressed while being towed to obtain a dough with a mosaic pattern.

The present invention will be explained in detail below.

Starchy raw materials used in the present invention include grains such as corn, wheat, barley, barley, oats, and rice; rhizomes such as potato, sweet potato, tapioca, and sago; or starches such as corn starch and potato starch; However, if necessary, tofu, okara, defatted soybeans, vegetable proteins derived from soybeans and/or wheat, nuts and seeds such as adzuki beans and peanuts, yeast, surimi, and milk may be added to the above raw materials. , milk powder, casein, marine beef, krill, shellfish, egg white,
It is possible to add edible ingredients such as vegetables and seaweed to change the aroma, taste, etc.

The extruder used in the present invention compresses the two feedstocks at high pressure with a spiral screw, generates frictional heat,
This is a single-screw extruder that uses compression heat and external heating to generate high temperatures. Two screws that engage and rotate with each other are installed in a barrel (hollow tube) almost parallel to each other, and the raw material is charged from near one end of the barrel. , a so-called twin-screw extruder that can prepare snack food dough by mixing or kneading while being transferred by a screw, causing a gelatinization reaction at high temperature and high pressure, and extruding it from the other end of the stick; Examples include similar devices. In addition, as a twin-screw extruder, JP-A-59-1597
An example is the device described in Japanese Patent No. 40.

Next, it is important to adjust the water content of the starchy raw material to be treated with the extruder to 20 to 30% by weight (hereinafter, % is based on weight).

That is, if it is less than 20%, the entire dough will swell into a spongy (porous) state when extruding the raw material from an extruder, whereas if it is more than 30%, the dough will have a large amount of relatively large air pores mixed in. I can't. On the other hand, when the content is 20 to 30%, a dense, sticky dough containing relatively large circular air spores at a high density can be obtained, which can be easily processed into a mosaic-patterned dough later. 0 In addition, it is preferable to adjust the moisture content while mixing the raw materials after charging them into the extruder, but it may also be adjusted by adding water to the raw materials before charging. The heating temperature during heating and pressure kneading is 120 to 140°C, especially 1.
25-135°C is preferred. If the temperature is lower than 120°C, gelatinization will be insufficient and it will not be possible to obtain a dough that encapsulates large air pores at a high density.On the other hand, if the temperature is higher than 140"C, the dough will be colored and the product will have a burnt odor. This is not preferable because it has a bitter taste.

Next, the starchy raw material kneaded under heat and pressure in this manner is extruded into a sheet form from a goo under low pressure (under normal pressure), and is compressed while being towed.

In the present invention, this is extremely important; when the extruded fabric is flattened without being towed, the air pores overlap each other and are crushed, so the resulting flattened fabric is nearly patternless as a whole. Although it doesn't look good, many air sacs are separated from each other when being towed and flattened, and each air sac is flattened and flattened, so as described later, it looks very sharp. A fabric with a beautiful mosaic pattern is obtained.

As for the above-mentioned means of compressing while towing, the material to be processed is sandwiched between two opposing plates, such as a soy sauce press and a small hand press, while the extruded dough is being towed, and the material is sandwiched in the vertical or horizontal direction. The sheet-like dough continuously extruded from a goo is rotated while it is soft at a peripheral speed slightly faster than the extrusion speed, that is, at a speed about 1.1 times or more than the extrusion speed. This is carried out by passing it between one or more sets of rolls under narrow pressure.

The fabric obtained in this way is as shown in Figure 1.
Either it has a mosaic-like pattern as a whole, with relatively large air sacs densely packed in a dense, translucent sticky fabric, or it has many large air spores as shown in Figure 2. are adjacent to each other through a dense, translucent glutinous fabric, and have a mosaic-like pattern as a whole.

Next, the dough thus obtained is punched or cut into appropriate shapes or lengths, and then baked, fried, or seasoned in accordance with conventional snack food manufacturing methods.
It is possible to obtain a snack food with a visually very beautiful mosaic pattern.

In this manner, according to the present invention, a mosaic-patterned snack food can be easily produced without using a special mold, color-changing liquid, or the like.

Hereinafter, the effects of the present invention will be explained with reference to experimental examples.

Experimental Example 1 According to the manufacturing method of snack food in Example 1 described below, when kneading under heat and pressure using an extruder, the moisture content of the raw materials was varied as shown in Table 1 below, and the material was shaped into a sheet. The dough was extruded under normal pressure and then compressed using a traction roller while being pulled to the extent that it would not break. When the relationship between the moisture content of the raw material and the pattern of the extruded dough was investigated, the results shown in Table 1 were obtained. .

From the above results, it can be seen that a mosaic patterned fabric can be obtained when the moisture content of the raw material is 20 to 30%.

Hereinafter, the present invention will be explained in detail by showing examples.
"Parts" indicate parts by weight.

Example 1 To 100 parts of corn starch (moisture content 13.4%), 20 parts of dehydrated tofu obtained by dehydrating tofu in a centrifuge and reducing the water content to 75% was added and mixed, and this and 5 parts of water were mixed. Charge the material into a shaft-type extruder and reduce the moisture content of the raw material to 26.7%.
The mixture was kneaded under heat and pressure at a temperature of 127''°C and a pressure of 15 kg/cl.Then, it was extruded into a sheet under atmospheric pressure using a flat die, and the extrudate was pulled as hard as possible with a traction roller to the extent that the extrudate did not break. The snack dough was then pressed and cut into an appropriate shape (rectangle) to obtain a snack dough with a mosaic pattern.Next, this snack dough was dried, and when the moisture content reached 10%, it was baked in an electric heater. A snack food with a mosaic pattern was obtained.This product is a snack food with a raised mosaic pattern consisting of large air sacs formed by expansion during extruder treatment, and small air sacs formed from expansion during baking. In addition, the appearance was elegant and the texture was soft.

Example 2 18 parts of water was added to 100 parts of corn flour (moisture content 10.5%) into an extruder, and the product temperature was 125%.
The mixture was kneaded under heat and pressure at a temperature of 1°C and a pressure of 20 kg/cr4.

Next, it is extruded into a sheet form under atmospheric pressure using a flat die, and this extrudate is pressed with a traction roller while being pulled as strongly as possible without cutting the extrudate, and cut into rectangles.
A snack fabric with a mosaic pattern was obtained. This snack dough was dried, and when the moisture content of the snack dough reached 7%, it was fried in oil at a temperature of 210° C. to obtain a snack food with a raised mosaic pattern.

Example 3 Rough rice that has been pulverized after absorbing water (moisture content 23%)
Charge 100 parts and 5 parts of water into a Nisuke-type extra goo (raw material moisture content 26.7%), temperature: 123℃, pressure: 24℃.
The mixture was kneaded under heat and pressure at kg/cJ.

It was extruded from a flat goo to atmospheric pressure, and the extrudate was pressed with a traction roller while being pulled as strongly as possible without cutting the extrudate, and cut into rectangles to obtain mosaic-patterned snack food dough. This snack dough was dried, and when the moisture content of the snack dough became 10%, it was baked in an electric heater to obtain a snack food with a raised mosaic pattern.

For comparison, in the above method, when the dough extruded into a sheet under atmospheric pressure was pressed without towing and treated in the same manner, a snack food with almost no pattern and an unappealing appearance was obtained. Ta.

[Brief explanation of drawings]

1 and 2 are plan views of a snack food with a mosaic pattern obtained according to the present invention.

Claims (1)

[Claims] (1) A starchy raw material whose water content has been adjusted to 20 to 30% by weight is kneaded using an extruder under heat and pressure at a temperature of 120 to 140°C, extruded into a sheet, and then compressed while being towed. A method for producing a patterned snack food, characterized in that a dough with a mosaic pattern is obtained.