TW201936058A - Method for producing snack food characterized by providing a snack food that has a taste of meeting consumer's preference and providing a method for producing snack food of not using any oil and meeting consumer's health orientation - Google Patents

Abstract

The present invention provides a snack food that has a taste of meeting consumer's preference, and also provides a method for producing a snack food of not using any oil and meeting consumer's health orientation. Therefore, a raw material is formed to have a desired thickness, a desired size, and a desired shape. The formed material is carried out by a blanching at a predetermined temperature and carried out by a gelatinization at a predetermined time. The blanched material is dried to contain a predetermined water content. Then, the dried material is puffed by heating and pressurizing at a predetermined temperature and a predetermined pressure. Finally, the puffed material is seasoned with a viscous polysaccharide, and the seasoned material is baked.

Description

Manufacturing method of snack food

The present invention relates to a method for manufacturing snack foods, and relates to a method for manufacturing snack foods that provides snacks suitable for the taste of consumer groups and meets consumers' health orientation.

Since ancient times, there has been a kind of puffed snack food using potatoes and other vegetables or grains as raw materials. Such snack foods are generally produced, for example, by frying sliced potatoes at high temperature or by frying a raw material with a bulking agent to shape a processed product into a desired shape. As such, most of the past puffed snack foods are generally fried, which is high-calorie foods.

The oils used here are edible vegetable fats and oils refined by heating and deodorizing raw oils and fats, or hydrogenated fats and oils obtained by adding hydrogen to vegetable fats. Compared with low-temperature pressed oils or non-refined oils, they have better oxidation stability or heat resistance. Good, so as a heating conditioning grease, it has been used in the food industry or processed foods since ancient times.

If this heat-refined edible vegetable fat is heated to more than 150 degrees Celsius during the refining process, unsaturated fatty acids and acrylamide will be produced. Therefore, if potato chips, chips, fried snacks, etc., which are fried at a high temperature of 180 to 200 ° C, especially foods containing a large amount of carbohydrates, are heated with high-temperature oil, unsaturated fatty acids and acrylamide will be produced.

The U.S. Food and Drug Administration (FDA) has published a policy aimed at the complete abolition of hydrogenated foods. It is the main reason for the production of unsaturated fatty acids. Elevated cholesterol or bad cholesterol increases the risk of obesity or coronary artery disease such as myocardial infarction or stenosis. Therefore, processed products made by adding hydrogen to vegetable fats such as margarine or ghee are banned after June 2018. In addition, more and more countries have stipulated that foods containing unsaturated fatty acids above a certain level must be explicitly stated.

On the other hand, it was discovered in 2002 that acrylamide is also present in food. The Swedish government claims that "foods that contain high amounts of carbohydrates, such as potatoes, are heated at high temperatures to produce acrylamide that causes genotoxicity or carcinogenicity." Since then, various research surveys have been conducted. In 2005, the European Food Safety Authority (EFSA), which governs food safety policy of the European Union (EU), stated that "acrylamide may increase the risk of cancer", calling on consumers to work harder in cooking methods. To reduce its use. The "genotoxicity" pointed out for acrylamide refers to the toxicity to genetic material (DNA or chromosome), and the "genotoxic carcinogen" refers to mutations caused by damage to DNA. It is possible under continuous accumulation Substances that cause chromosomal abnormalities and cause cancer.

In this case, it is only necessary to provide an oil-free snack product, but the practical problem is that it is not easy to manufacture an oil-free snack product. For example, as shown in Patent Document 1, a process for making snack foods without frying is proposed. In this process, the potato grains are formed in the potato grain forming step; the potato grains are temporarily dried in the potato grain drying step; and the moisture content of the potato grains is adjusted to be in the potato grain moisture content adjusting step. 14 ~ 23% by weight; in the puffing step, the potato grains are puffed by pressure and heating to make a semi-finished product; in the seasoning step, the surface of the puffed snacks is attached to the surface of the puffing snacks by spraying oil; in the firing step In the middle, firing is performed by using far-infrared rays to produce puffed snacks. In addition, in this process, you can also make unscented snack foods based on the raw materials. According to this process, it is possible to obtain puffed puffs with a crispy and peculiar peculiar characteristic of snack foods without frying. [Habitual technical literature] [patent literature]

[Patent Document 1] Japanese Patent Laid-Open No. 2010-187644

[Problems to be solved by the invention]

However, according to the snack food manufacturing method described in Patent Document 1, there are the following problems. That is, according to the conventional snack food, the potato grains can be pressurized and heated in the puffing step to expand them, thereby creating a crispy texture unique to snack foods, but no effort has been made to study how to make this crispy Taste. In other words, no one offers crispy snack foods that correspond to the taste of different consumer demographics. For example, children or elderly customers want snack foods that do not get stuck in the throat or between teeth and have a certain soft taste. However, if they are young customers, they will think that they must have a certain degree of crispiness to be chewy and delicious. In the past, it has been impossible to provide such snack foods with a changed crispy texture to the set consumer groups.

In addition, according to the conventional snack food manufacturing method, although fried is not used, a small amount of oil spray is used in the flavouring step after the potato grains are heated and pressurized to expand them. Although it is a small amount, it is still used. Oil, in essence, cannot be called snack foods without oil, and has its problems. In this way, it is impossible to provide snack foods that can fully respond to consumers' health orientation. [Objective of the invention]

Therefore, an object of the present invention is to provide a snack food that responds to the taste of consumer groups, and to provide a method for manufacturing snack food that meets the consumer's health orientation without using any oil. [Technical means to solve the problem]

In order to achieve the above object, the present invention provides a snack food manufacturing method, which is characterized in that the snack food is manufactured through the following steps: The molding step shapes the raw materials into a desired thickness, a desired size, and a desired shape. ; The cyanide-killing step, the raw material formed in the molding step is cyanidic-killed at a predetermined temperature for a predetermined time to gelatinize the raw material; the drying step, the cyanide-killing raw material is dried to a predetermined Moisture content; in the puffing step, the raw material dried in the drying step is heated and pressurized at a predetermined temperature and pressure to expand the raw material.

In this case, it is characterized in that an appropriate cyanide killing time of the gelatinization is in a range of 10 to 15 minutes; an appropriate cyanide killing temperature of the gelatinization is in a range of 60 ° C to 80 ° C.

In addition, it is characterized by including a seasoning step of seasoning the puffed raw material in an oil-free manner as a step subsequent to the puffing step. It is characterized in that the seasoning step is seasoned with a thickening polysaccharide.

In addition, it is characterized in that it includes a firing step of firing the seasoned raw material as a step subsequent to the seasoning step. [Inventive effect]

In the present invention, as described above, the raw material is formed into a desired thickness, a required size, and a desired shape; the formed raw material is subjected to sterilization at a predetermined temperature for a predetermined time to gelatinize the raw material; The raw material of cyanine is dried to a predetermined moisture content; the dried raw material is heated and pressurized at a predetermined temperature and pressure to make it puffed; the puffed raw material is seasoned with a thickening polysaccharide; and The seasoned raw materials are fired, so a snack food can be provided that does not contain fats other than the fats and oils contained in the raw materials, and is compatible with the taste of consumers.

Hereinafter, a method for manufacturing a snack food, which is an embodiment of the present invention, will be described in detail with reference to the accompanying drawings.

FIG. 1 is a process chart showing the manufacturing steps of the snack foods according to the embodiment of the present invention. First, a potato (potato) is used as a raw material to perform a preliminary peeling treatment of the potato (procedure S1).

Next, the preliminary-treated potato is shaped into a potato grain (procedure S2). The potato grains referred to here refer to the raw material, that is, potatoes, are cut into 10 to 20 mm square dice.

Next, the diced potato grains are immersed in hot water to kill cyanide (procedure S3). The purpose of this cyanide killer is to prevent the browning of the potato grains (the color changes to brown over time, making the color worse), but not only that, it also has the purpose of making the starch gelatinized (α) to a predetermined state and bringing crispy taste .

Starch, according to its structure, is divided into amylose and amylopectin. Amylose is a linear molecule with a relatively small molecular weight. Amylopectin is a molecule with more branches and a relatively large molecular weight. Although the properties of amylose and amylopectin are different, they coexist in starch.

If this starch is suspended in water for heating, the starch granules will absorb water and gradually expand, but if the starch is continuously heated, the starch granules will eventually disintegrate and become gelatinous. This phenomenon is called gelatinization. Gelatinization of starch is caused by water molecules entering into the gaps of starch molecules forming a crystalline structure, which makes the structure loose, and each branch diffuses in water. When the starch suspension is heated, it will gradually become transparent from a turbid state, and its viscosity will rise rapidly. When the particles absorb water to the maximum, the viscosity becomes maximum, and the viscosity decreases due to the disintegration of the particles.

The degree of starch gelatinization caused by this cyanide killer is closely related to the density or film thickness of bubbles generated inside the puffing mouth in the puffing step of the next step. The density or the thickness of the bubbles will create a crisp mouthfeel. food.

In this embodiment, the killing of potato grains is preferably performed by immersing in hot water at about 60 to 80 ° C. for about 10 to 20 minutes. In the case of killing cyanine in hot water at a temperature below 60 ° C for about 10 to 20 minutes, only a part of the starch particles was slightly gelatinized, and the bubbles caused by the expansion were uneven, and the film thickness of the bubble film became thick. Therefore, in terms of taste, it becomes a crispy texture like senbei, and the crispy texture unique to snack foods cannot be obtained.

On the other hand, if killing cyanine in hot water above 80 ° C for about 10 to 20 minutes, the starch will be fully gelatinized, but the film thickness will be thin, so although the bubbles caused by the expansion will be generated, some places will appear. Damage to the bubble film. In other words, it will not be a consistent and beautiful bubble film, so the mouthfeel and appearance of snack foods will deteriorate.

Dry the above mashed potato grains with a dryer so that the moisture content of the potato grains reaches 5-20%, preferably 10-15%, of the degree of swelling of the desired taste (program S4). In this case, the far-infrared firing machine can be used to dry in a short time, and the central portion to the end portion of the potato grains can be dried uniformly.

Next, the moisture-adjusted potato grains are placed side by side on a hot plate of an extruder (heat press), and heated and pressurized at high temperature and pressure, so that they immediately become normal temperature and pressure (program S5).

In this case, the heating temperature can be adjusted in the range of 100 ~ 300 ° C, preferably about 180 ~ 250 ° C. In addition, the pressing pressure can be adjusted in the range of 700 ~ 3000kg / cm2, and about 2000 ~ 3000kg / cm2 is preferred. The temperature and pressure of the hot plate depend on the taste of the snack food, and select appropriate conditions from the above range.

When the potato grains that are punched with high temperature and high pressure are stretched into a circular shape, the moisture contained in the gelatinized starch inside will immediately vaporize in accordance with Boyle-Charlie's law. At this time, air bubbles are generated inside the starch film generated inside the potato grains. After a short time, the air bubbles are hardened at normal temperature and pressure, and dense air bubbles are uniformly generated in the semi-finished batter. As a result, a unique crispy texture is produced.

In addition, the extruder is not limited to a hot press method, and may be continuously extruded and processed according to the temperature and pressure described above in the drum type shown in Japanese Patent Application Laid-Open No. 2005-27575.

Next, the puffed semi-finished product (hereinafter referred to as snack food) is sprayed with an oil-free spray of the diluted thickening polysaccharide as an adhesive, and then sprinkled with salt, glutamic acid, various seasonings, Season with spices such as garlic extract or beef extract (procedure S6).

Examples of the thickening polysaccharide include guar gum, xanthan gum, tamarind gum, carrageenan, agar, pectin, tamarind gum, gum arabic, pullulan, soybean polysaccharide, and locust bean gum. Wait. These viscosity-increasing polysaccharides have the characteristics of water solubility, edibility, film-forming property, adhesiveness and the like. Therefore, even if no oil is used, the seasoning can be kept on the surface of the puffed snack. As a result, snack foods that do not use oil at all can be manufactured.

The snack foods that have undergone the seasoning process are temporarily cooled at normal temperature during the firing process, thereby allowing the seasoning sprayed on the surface of each snack food to penetrate. However, if the snack foods are not necessary for seasoning, the seasoning step may be omitted.

The snack food obtained as described above is subjected to a firing process using far infrared rays (procedure S7). In this firing process, the remaining excess water is dried and fired to a moisture content of 3% or less. By using far-infrared electromagnetic waves, the snack foods are uniformly baked from the surface to the inside, thereby making snack foods with a more crispy taste, deliciousness and fragrance. The firing treatment is preferably performed by far-infrared radiation, but it may be other firing methods, and there is no particular limitation.

The snack foods manufactured as described above are measured for each packaging bag through a step of classification (selection step) for uniform shape or color difference. The snack foods measured here are packed in thick cardboard boxes and circulated to the market after being sealed in packaging bags. [Example]

In the following, embodiments of the present invention will be specifically described in the case of using potatoes as raw materials. Here, semi-finished potato chips are made with potato chips made under different conditions for killing cyanide, and the cross sections are compared to verify the effect caused by gelatinization.

First, after peeling the potatoes, the peeled potatoes are cut into dice to form potatoes. The potato grains were killed at a predetermined temperature and a predetermined time. Figures 3 ~ 5 are SEM images of the conditions of the optimum temperature for changing the temperature with the time being fixed; Figures 6 ~ 8 are the time of changing the temperature with the temperature for fixing the time to test SEM images of the optimal time conditions.

In addition, the SEM image of FIG. 2 shows an example of a case where the swelling processing is performed without killing cyanine as a comparative example. In addition, in each SEM image of FIG. 2 to FIG. 8, the image on the left is a SEM image with a magnification of 40 times that of the cross section of the potato grains that were killed and gelatinized. The lower image is a 100 times magnified SEM image of the expanded section.

As shown in Figure 2, it can be seen that when the puffing process is performed without killing cyanine, the starch particles are maintained in a spherical shape (the so-called β starch state) and are distributed in the cell. The bubbles caused by the puffing partially appear near the surface. .

FIG. 3 shows an example of a swelling process in the case where the cyanide is killed for 8 minutes at a water temperature of 58 ° C. As shown in the figure, in the case of killing cyanine with a water temperature of 58 ° C, only a part of the starch particles was slightly gelatinized, and the expanded bubbles were unevenly generated, and the bubble film was thick. Therefore, in terms of taste, it becomes crispy like senbei.

FIG. 4 shows an example of a swelling process in a case where the cyanide is killed for 8 minutes at a water temperature of 62 ° C. As shown in the figure, when the cyanide was killed at a water temperature of 62 ° C, the gelatinization progressed smoothly, and most of them gelatinized, and the expanded bubbles were generated inside. In terms of texture, a crispy texture unique to snack foods is obtained.

FIG. 5 shows an example of a swelling process in a case where cyanide is killed for 8 minutes at a water temperature of 80 ° C. As shown in the figure, in the case of killing cyanine at a water temperature of 80 ° C, it was found that it was completely gelatinized. The expanded bubbles are completely generated inside, and the film thickness is thin. In terms of texture, a soft and crisp texture was obtained, but the breakage of the bubble film occurred in some places, and the appearance was worrying.

FIG. 6 shows an example of a swelling process in a case where cyanide is killed for 10 minutes at a water temperature of 80 ° C. As shown in the figure, it can be seen that in the case of killing cyanine at a water temperature of 80 ° C. for 10 minutes, the gelatinization was completed. The expanded air bubbles are completely generated inside, and the film thickness is thick.

FIG. 7 shows an example of a swelling process in a case where cyanocidal is performed at a water temperature of 80 ° C. for 15 minutes. As shown in the figure, it can be seen that when the cyanide was killed at a water temperature of 80 ° C. for 15 minutes, it was completely gelatinized. The expanded bubbles are completely generated inside, and the film thickness is thin.

FIG. 8 shows an example of a swelling process in a case where cyanide is killed for 20 minutes at a water temperature of 80 ° C. As shown in the figure, it can be seen that in the case of killing cyanine at a water temperature of 80 ° C. for 20 minutes, the gelatinization was completed. The expanded bubbles are completely generated inside, but the film thickness is too thin, so the bubble film is damaged and voids are generated.

From the above, it is concluded that in the case of slicing potatoes into potato grains, it is best to kill cyanide in a water temperature range of 60 ° C to 80 ° C and a time range of 10 minutes to 15 minutes.

<Summary of this embodiment> Continuing from the summary, the pasting of the raw materials is necessary for the puffing process. In order to make the bubbles beautifully generated inside the semi-finished batter, the so-called pre-killing treatment is performed at an appropriate temperature and time. necessary.

The starch gelatinization state of the raw potato grains is closely related to the density or film thickness of air bubbles generated in the snack food produced by the puffing process. Therefore, by changing the combination of the conditions of gelatinization and the conditions of the puffing process, it is possible to produce snack foods that are beautifully puffed and respond to the crispy taste of consumers at all levels.

In addition, the diluted thickening polysaccharide is used as an adhesive in the seasoning step, so that the seasoning can be kept on the surface of the puffed mouth even without oil. Therefore, it is possible to provide a snack food which conforms to the consumer's health orientation without using any fat.

In addition, although potato is used as a raw material in this invention, it is not necessarily limited to a potato, and it may be other potatoes, taro, etc. In addition, it is not limited to taro, and other ingredients such as cereals, vegetables, fruits, fish and shellfish, and animal meat can be used as raw materials.

In addition, instead of using solid materials such as potatoes to make potato chips, powdered materials (potato potato chips, potato flakes, mashed potatoes, rice flour, wheat flour, soybean flour, etc.) can be used to make potato grains. In the case of a single main raw material, an appropriate amount of starch is added to the main raw material for steaming. In addition, powdery single main ingredients or multiple mixtures are mixed with other auxiliary ingredients (powder or paste-like vegetables and fruits) and steamed to produce a variety of diverse raw potato chips.

With the addition of auxiliary materials, the alpha of the starch necessary for good air bubble generation and the optimization of the chain of the raw materials can be produced, thereby making a crispy texture. Steaming is performed, and the starch is alpha-ized by appropriate moisture and heating. In addition, gluten is produced in the case of wheat flour.

In addition, in the case of making potato grains from powdered raw materials, etc., if the processing shown in FIG. 1 is replaced, in the program S1, a single main raw material, a plurality of main raw material mixtures, or any or both of them may be added to the other The auxiliary materials are kneaded for preliminary processing. In the procedure S2, the preliminary processed materials are formed (calendered) into a sheet of a desired thickness by a roll press or the like, and then subjected to demolding or cutting processing. The desired size and shape are shaped into potato grains. To process raw materials into potato granules, a kneading extruder can also be used. The processing after the program S3 is the same as the processing of the potato.

The emphasis is on the alpha conversion of starch particles contained in the raw materials, but proper moisture and heating are necessary to cause alpha conversion. Moisture enclosed in alpha starch and gluten immediately vaporizes and expands under high temperature and pressure, causing puffing. The moisture content contained in the raw materials is an important factor in causing a good texture.

In addition, the shape of potato chips depends on the characteristics or combination of raw materials, and is not necessarily dice-shaped, making it a shape or size suitable for the extruder knotting machine to produce snacks with the same taste.

S1 ~ S7‧‧‧Procedure

FIG. 1 is a process chart showing the manufacturing steps of the snack foods according to the embodiment of the present invention. The SEM image of FIG. 2 shows an example of a case where the swelling processing is performed without killing cyanine as a comparative example. The SEM image in FIG. 3 shows an example of a swelling process when the water temperature is 58 ° C. for 8 minutes. The SEM image in FIG. 4 shows an example of a swelling process in the case where the water temperature is 62 ° C. for 8 minutes. The SEM image in FIG. 5 shows an example of a swelling process in the case where the water temperature is 80 ° C. for 8 minutes. The SEM image in FIG. 6 shows an example of a swelling process when the water temperature is 80 ° C. for 10 minutes. The SEM image in FIG. 7 shows an example of a swelling process when the water temperature is 80 ° C. for 15 minutes. The SEM image in FIG. 8 shows an example of the swelling process when the water temperature is 80 ° C. for 20 minutes.

Claims (6)

A snack food manufacturing method includes the following steps to manufacture snack foods: a molding step, which shapes a raw material into a desired thickness, a desired size, and a desired shape; a cyanide-killing step, where the raw material is molded in the molding step The raw material is gelatinized at a predetermined temperature for a predetermined time to make the raw material gelatinize; the drying step is to dry the raw material that has been cleaned up to the predetermined moisture content in the cyanide killing step; the puffing step is dried in the drying step The raw material is heated and pressurized at a predetermined temperature and a predetermined pressure to expand it. For example, the method for manufacturing snack foods in the scope of patent application No. 1 wherein the killing time suitable for the gelatinization is in the range of 10 to 15 minutes. For example, the method for manufacturing snack foods according to item 1 or 2 of the patent application range, wherein the cyanocyanide temperature suitable for the gelatinization is in the range of 60 ° C to 80 ° C. For example, the method for manufacturing a piece of snack food according to item 1 of the patent application scope includes a seasoning step of seasoning the puffed raw material in an oil-free manner as a subsequent step of the puffing step. For example, in the method for manufacturing a snack food according to item 4 of the application, in this seasoning step, the thickening polysaccharide is used for seasoning. For example, the method for manufacturing a snack food according to item 1 of the patent application includes a firing step of firing the seasoned raw material as a step subsequent to the seasoning step.