JPS63129956A - Method for producing puffed snack confectionery containing corn grits as the main ingredient - Google Patents

Abstract

PURPOSE:To improve processability and produce a homogeneous and stable expanded type snack confectionery, by adding sucrose ester of a fatty acid to a raw material consisting essentially of corn grits and subjecting the resultant blend to extrusion cooking. CONSTITUTION:>=0.1% sucrose ester of a fatty acid having >=5 HLB is blended in a dough for expanded snack containing about >=80% corn grits and further wheat flour, cereal grains, rice flour, etc., and the resultant dough composition is extruded and expanded at about 40-180 deg.C material temperature under about <=40kg/cm<2>G pressure using a twin-screw extruder.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing puffed snacks containing corn grits as a main ingredient.

More specifically, in order to solve various problems associated with physicochemical changes in the dough dough, which is mainly composed of corn grits and is processed under heat and high pressure, we added sucrose fatty acid ester, which is a hydrophilic food emulsifier. This paper presents a manufacturing method that requires the following.

[Conventional technology and problems]

Exclusion shoeing, to which the present invention is applied, involves compressing, shearing, pulverizing, mixing, kneading, organizing, molding, and swelling various food raw materials or mixtures thereof in a twin-screw extruder (high-pressure extrusion molding machine). It has become a new technology that has been attracting attention in the food processing industry in recent years because it does not require multiple processing steps in which each unit operation is performed consecutively as in conventional food processing. ing.

Since extrusion cuffing causes various changes in physical properties within a single machine, various hardware requirements essentially stemming from the structure of the equipment (for example, the shape, material, length, and diameter of screws and dies) are required. sufficient attention must be paid to software requirements related to operation (e.g. physical properties of raw materials, heating temperature, pressure, residence time, etc.).

For this reason, various difficulties arise when using an extruder in actual production.

Even when producing puffed snacks using extrusion socks, the occurrence of these essential problems is unavoidable.

In particular, various grains are used as the main ingredients for this type of puffed confectionery, but since these ingredients are agricultural products,
Basically, it is affected by differences in production area, variety, harvest time, degree of ripening, processing method, and particle size, and a certain degree of variation must be tolerated.

As a result, when attempting to perform extrusion cutting under constant operating conditions, the fluctuation of the raw material may have a large effect, making it difficult to process a uniform and stable product.

Problems caused by this type of raw materials not only appear in physical properties based on dispersion and mixing properties during the mixing and compression process, but also
It is also expressed as physical properties that occur as a result of chemical changes in composition, especially starch granules and proteins.

Specifically, these problems are caused by downgrading of the raw materials used or changes in the lots used, increased pressure during operation, increased wear and tear on screws and barrels due to significant pulsation, and increased adhesion. This appears in the form of burnt spots, deterioration of the texture after puffing, poor texture, and uneven shape.

The present inventors used a twin-screw extruder to produce a puffed snack food whose main ingredient is corn grits, and when they encountered the above-mentioned problem, they were faced with the problem of solving the problem.

[Means to solve the problem]

The inventors of the present invention have conducted extensive studies to solve the problems encountered when producing puffed snack foods made from corn grits as the main ingredient using a twin-screw extruder, and as a result, the inventors have found that they are widely used as food emulsifiers. Among the sucrose fatty acid esters, HL is relatively hydrophilic.
The present invention was completed based on the discovery that a product with a high B content works extremely effectively.

According to the present invention, puffed confectionery can be made from inexpensive, low-grade corn grits, from which it has been relatively difficult to obtain high-quality products, with the same operating operations as when using expensive, high-grade corn grits. When high-quality raw materials are used, products with a firmer texture, a smoother texture, and a better texture can be obtained.

It has also been found that the operating conditions can be stabilized, and as a result, the frequency of equipment wear and tear can be expected to be reduced.

An object of the present invention is to provide a method that allows good extrusion cooking by adding 0.1% or more of sucrose fatty acid ester to the raw material.

More specifically, among the sucrose fatty acid esters, HLB is 5.
The above substances are added in an amount of 0.1% or more, preferably 0.1% or more and 3% or less, to the raw material mixture.

If the amount added is less than 0.1%, the expected effect will not be sufficient, and if it exceeds 3%, the flavor will be fragrant or unsaturated, but considering the effect on the taste of the food. The use of , palmitic acid and stearic acid is predominant.

In the present invention, the content of corn grits used in the puffed snack dough is preferably gθ% or more, and wheat flour, cereal grains, rice flour, etc. may also be mixed into the corn grits.

The packing process in the present invention is affected by the process pressure and product temperature. The pressure of the cooking process is less than or equal to 70 to 20 K9G/ad, and the product temperature during the cooking process is 0 to 10 degrees Celsius, preferably 0 to 10 degrees Celsius. In this case, it is desirable that the moisture content of the treated dough be 73 to 2 Oq&.

〔Example〕

Next, the present invention will be explained in more detail with reference to Examples.

Example / Mesh width / q ~ q2, moisture / 5% corn grits ioo weight part, 3.1 weight parts of water for hydration, sucrose fatty acid ester (ryoto sugar ester [F]s- /5qo)/M by weight was added to form a paste, and the mixture was thoroughly mixed uniformly in a mixer to form a dough. Put this into the coaxial extruder, heating temperature /A
The temperature was maintained at J° C., the rotation speed was adjusted at a pressure of J o KyG/ca, and the residence time was 75 seconds, and pressure was applied from a circular nozzle with a diameter of 10%. Oil and fat, followed by seasoning powder, were sprayed onto the semi-finished product which had been extruded and cut to obtain 8705 parts by weight of a puffed snack product with a uniform aspect ratio and a good consistency.

Example Corn grits having a width of 76 to 32 mm and a moisture content of 73.2% were added to q and q parts by weight of water to add sucrose fatty acid ester (Ryoto sugar ester [F]P-/!; 70) /,,! ; Parts by weight were dispersed into a paste, and soybean seeds were added and mixed uniformly to form a dough.

The operating conditions were the same as in Example 1, and this dough was treated with an extruder to obtain a semi-finished product. This was sprayed with oil and fat, and then with seasoning powder, to obtain 10 parts by weight of a well-formed product with a soft texture and uniform aspect ratio.

Example 3 To 700 parts by weight of the same corn grits used in Example 2, 2 parts by weight of sucrose fatty acid ester (Ryoto sugar ester [F]8-//70) and 9.2 parts by weight of water for hydration were added. 101. Add the paste mixed with the ingredients, mix uniformly to form a dough, and perform the same operation as in Example 101 to obtain a product 101. with a uniform aspect ratio, well-defined edges, and a good texture. Parts by weight were obtained.

Comparative Example To 100 parts by weight of the same corn grits used in Example 1, 9.2 parts by weight of water was added for hydration. A puffed snack product was obtained. This product had an uneven aspect ratio, burnt bits were observed, and was sticky in the mouth and had an inferior texture.

〔Effect of the invention〕

As described above, according to the present invention, by adding sucrose fatty acid ester, the tolerance of manufacturing conditions in pressurized extrusion is greatly expanded, and even low-grade corn grit raw materials can be smoothly processed. The molding process becomes easier. Furthermore, the friability of rotating parts of machines under high temperature and pressure conditions is significantly reduced, resulting in great advantages in terms of manufacturing costs.

Sender: Mitsubishi Chemical Industries, Ltd. Representative Patent Attorney Naga Kagawa - Others/names

Claims (1)

[Claims] (1) For raw materials whose main component is corn grits, HL
A method for producing a puffed snack confectionery, which comprises adding and mixing 0.1% or more of a sucrose fatty acid ester with B of 5 or more, and then extruding and puffing using a twin-screw extruder.