JP4845654B2 - Method for producing puffed food - Google Patents

Description

  The present invention relates to a method for producing a puffed food, and more particularly to a method for producing a puffed food that has a preferable shape and texture equivalent to that of the original food in a short time by pouring hot water, for example.

  Conventionally, as a method for producing a puffed food as described above, rice flour-containing edible powder and water are subjected to an extruder, and these are subjected to pressure heat treatment, while the starch contained in the rice flour-containing edible powder is being alphatized. At the same time as extrusion molding, the molded product is expanded (see, for example, Patent Documents 1 to 3). In these conventional methods, an extruded molded product is stretched, or a rice flour-containing edible powder is used that contains konjac refined powder in addition to rice flour. When extruding a kneaded product of powder and water from an extruder under a relatively high temperature and high pressure into a low pressure atmosphere, the extrudate is expanded into a porous one by virtue of vigorous water vaporization.

However, in such a conventional production method, for example, when hot water is poured into a puffed food obtained as a puffed product of an extrudate and swollen, the shape tends to collapse and the so-called stale texture is poor. There is a problem of end.
Japanese Unexamined Patent Publication No. 63-226246 JP-A-5-123121 JP 2001-292730 A

  The problem to be solved by the present invention is to provide a method for producing a puffed food having a preferable shape and texture equivalent to those of the original food in a short time by pouring hot water, for example.

  This invention which solves the above-mentioned subject contains rice flour containing rice flour-containing edible flour and water containing a ratio of rice flour / konnyaku refined powder having an average particle size of 70 to 150 μm = 90/10 to 70/30 (mass ratio). Edible powder / water = 80/20 to 70/30 (mass ratio), obtained by subjecting them to an extruder and subjecting them to pressurization and heat treatment, thereby converting the starch contained in the rice flour-containing edible powder into α. The present invention relates to a method for producing a puffed food, which is extruded from the extruder at 50 to 85 ° C. so as to prevent the puffed product from being puffed, dried, and then puffed.

  Also in the present invention, the rice flour-containing edible powder and water are subjected to an extruder and subjected to pressure and heat treatment to extrude the starch contained in the rice flour-containing edible powder while being gelatinized. In the present invention, the rice flour-containing edible powder includes a mixture of rice flour and konjac refined powder and further other food powder, and examples of such other food powder include vegetable powder, seaweed powder, and spice powder. As the rice flour and the konjac refined powder, those contained in a ratio of rice flour / konjac refined powder = 90/10 to 70/30 (mass ratio) are used. Furthermore, when using other above-mentioned foodstuff powders, what is contained in the ratio of (mixture of rice flour and konjac fine powder) / other foodstuff powder = 100/0 to 75/25 (mass ratio) It is preferable to use, and it is more preferable to use what is contained at a ratio of 95/5 to 85/15 (mass ratio). In either case, the rice flour having an average particle size of 70 to 150 μm is used.

  In the present invention, the rice flour-containing edible powder and water can be separately supplied to an extruder, but it is preferable to knead them in advance before using them in the extruder. And both use for an extruder in the ratio of rice flour containing edible powder / water = 80 / 20-70 / 30 (mass ratio). As the extruder, it is possible to use various types such as uniaxial, biaxial or multi-axial, more than triaxial, and the same direction rotation or different direction rotation. Among them, it is preferable to use a uniaxial extruder. It is particularly preferable to use a uniaxial non-expanded extruder.

  As described above, the rice flour-containing edible powder and water are subjected to an extruder as described above, and the temperature and time at the time of heating and kneading are usually 40 to 180 ° C. for 30 to 180 seconds, preferably 90 to 90 ° C. The temperature is 110 ° C. for 45 to 75 seconds, and the extrusion pressure (discharge pressure) is usually 2 to 15 MPa, preferably 4 to 6 MPa. Extrusion molding by pressurizing and heating under such conditions can be carried out separately from extrusion and molding, but it is preferable to perform them simultaneously. Examples of the shape of the molded product obtained by extrusion molding from an extruder include various types such as a rice granular shape, a spherical shape, a noodle shape, a solid or hollow short pasta shape, and a sheet shape. The shape of such a molded product can be changed depending on, for example, the shape of a die attached to the extrusion port of the extruder.

  In the present invention, as described above, the rice flour-containing edible powder and water are subjected to an extruder and subjected to pressure heating treatment to extrude while starching the starch contained in the rice flour-containing edible powder. However, it is carried out so that the molded product from which such extrusion molding can be obtained does not expand. As described above, in the conventional manufacturing method, a molded product is extruded from an extruder, and at the same time, the molded product is expanded. In the conventional manufacturing method, a molded product is extruded from an extruder under a relatively high temperature and high pressure into a low pressure atmosphere, and at this time, the molded product is caused to vaporize a corresponding amount of moisture, and the molded product is porous. However, in the present invention, extrusion molding is performed so that the molded product obtained does not expand. According to the knowledge of the present inventors, for the expansion of the obtained molded product, the moisture of the kneaded product used for extrusion molding of the molded product, the particle size of the rice flour-containing edible powder used for forming the kneaded product, etc., and from the extruder The pressure and temperature when extruding the molded product are affected, but as long as the pressure heating treatment with the extruder is performed under normal conditions, the temperature is greatly affected when the molded product is extruded from the extruder. In order to suppress the expansion of the molded product as reliably as possible, the molded product is extruded from an extruder at 50 to 85 ° C.

  In the present invention, as described above, the molded product extruded without being expanded from the extruder is dried and then expanded. Drying is preferably performed at 60 to 70 ° C. until the moisture content of the molded product becomes 10 to 15% by mass, and the expansion treatment is performed by heating the dried molded product at 200 to 280 ° C. for 30 to 180 seconds in a hot air atmosphere. A treatment is preferable, and a treatment of heating at 220 to 240 ° C. for 45 to 75 seconds is more preferable. The molded product thus dried and expanded is appropriately cooled.

  In the present invention, as described above, a molded product obtained by subjecting rice flour-containing edible powder and water to an extruder and subjecting them to pressure and heat treatment while pregelatinizing starch contained in the rice flour-containing edible powder. Extrusion molding is performed so as not to swell. The molded product obtained at this stage becomes a network structure in which the starch is closely connected. The molded product is dried to maintain a starch gelatinized, and further expanded to obtain a porous structure with a tight network structure between starches. The puffed food thus obtained has a porous structure so that it can be reconstituted with hot water, for example, and when it is reconstituted, it has a dense network structure between starches, so there is no so-called feeling of sag and good texture.

  According to the present invention, a puffed food that has a preferable shape and texture equivalent to that of the original food can be produced in a short time by pouring hot water, for example.

Test Category 1 (Manufacturing of puffed food)
Reference example 1
Included in rice flour by kneading 75 kg of rice flour with an average particle size of 125 μm and 25 kg of water with a mixer, and subjecting 100 kg of the kneaded product to a uniaxial extruder (MC 1102 manufactured by NP Foods) and pressurizing and heating. The resulting starchy product was extruded into a rice granule through a die having a predetermined shape so as to prevent the resulting molded product from expanding. Extruder conditions were such that the temperature and time during heat-kneading were 100 ° C. for 60 seconds, and the extrusion pressure (discharge pressure) was 5 MPa. And the extrusion molding part side (discharge part side) was cooled, and extrusion temperature (discharge temperature) was 80 degreeC. The molded product thus extruded is dried at 70 ° C. for 90 minutes using a multi-stage dryer to make the moisture content 12% by mass, and then the dried molded product is heated with hot air at 230 ° C. for 60 seconds using a hot air oven. The puffed food of Reference Example 1 was produced by puffing and cooling to room temperature.

Reference example 2
After mixing 95 kg of rice flour with an average particle size of 125 μm and 5 kg of konjac flour with a mixer, 75 kg of the mixture and 25 kg of water were kneaded with a mixer, and 100 kg of the kneaded product was uniaxial extruder (MC 1102 manufactured by NP Foods Co., Ltd.). The starch was included in the rice flour and was subjected to pressure and heat treatment, and the resulting starch was extruded into a rice granule through a die having a predetermined shape so as not to expand. Extruder conditions were such that the temperature and time during heat-kneading were 100 ° C. for 60 seconds, and the extrusion pressure (discharge pressure) was 5 MPa. And the extrusion molding part side (discharge part side) was cooled, and extrusion temperature (discharge temperature) was 80 degreeC. The molded product thus extruded is dried at 70 ° C. for 90 minutes using a multi-stage dryer to make the moisture content 12% by mass, and then the dried molded product is heated with hot air at 230 ° C. for 60 seconds using a hot air oven. The puffed food of Reference Example 2 was produced by puffing and cooling to room temperature.

Examples or Reference Examples 3 to 11
A puffed food of Examples or Reference Examples 3 to 11 was manufactured in the same manner as in Reference Example 2 except that rice flour and konjac refined powder were used as the rice flour-containing edible powder and the manufacturing conditions were changed as shown in Table 1. .

Comparative Example 1
After mixing 75 kg of rice flour with an average particle size of 125 μm and 25 kg of konjac flour with a mixer, 75 kg of the mixture and 25 kg of water were kneaded with a mixer, and 100 kg of the kneaded product was uniaxial extruder (MC 1102 manufactured by NP Foods Co., Ltd.). By subjecting it to pressure and heat treatment, the starch was contained in the rice flour, and while extruding into a rice grain through a die having a predetermined shape, the molded product was expanded. The conditions of the extruder are as follows: the temperature and time during heating and kneading are set to 150 ° C. for 45 seconds, the extrusion pressure (discharge pressure) is set to 7 MPa, and the extrusion temperature (discharge temperature) is maintained at the same temperature as during heating and kneading. It was. Thus, the expanded product simultaneously with extrusion molding was cooled to room temperature, and the expanded food of Comparative Example 1 was produced.

Reference Example 12
The puffed food of Reference Example 12 was produced in the same manner as Reference Example 1. However, in this case, the molded product obtained by extrusion molding from an extruder was extruded into a spherical shape having a diameter of 2 mm through a die having a predetermined shape.

Example 13
The puffed food of Example 13 was produced in the same manner as in Reference Example 2. However, here, 75 kg of rice flour having an average particle diameter of 125 μm and 25 kg of konjac flour are mixed with a mixer, and then 75 kg of the mixture and 25 kg of water are kneaded with a mixer, and 100 kg of the kneaded product is subjected to pressure using a uniaxial extruder. By heat-treating, the starch contained in the rice flour was converted into α and extruded into a spherical shape having a diameter of 2 mm through a die having a predetermined shape so that the resulting molded product did not expand.

Comparative Example 2
The puffed food of Comparative Example 2 was produced in the same manner as Comparative Example 1. However, in this case, the molded product was expanded at the same time as being extruded into a spherical shape having a diameter of 2 mm through a die having a predetermined shape attached to the extruder.

Reference Example 14
The puffed food of Reference Example 14 was produced in the same manner as Reference Example 1. However, in this case, the molded product obtained by extrusion molding from an extruder was extruded into a noodle shape having a diameter of 1.6 mm and a length of 20 cm through a die having a predetermined shape.

Example 15
The expanded food of Example 15 was produced in the same manner as in Reference Example 2. However, here, 75 kg of rice flour having an average particle diameter of 125 μm and 25 kg of konjac flour are mixed with a mixer, and then 75 kg of the mixture and 25 kg of water are kneaded with a mixer, and 100 kg of the kneaded product is subjected to pressure using a uniaxial extruder. By heat-treating the starch contained in the rice flour, it was extruded into a noodle shape having a diameter of 1.6 mm and a length of 20 cm through a die having a predetermined shape so that the resulting molded product did not expand.

Comparative Example 3
The puffed food of Comparative Example 3 was produced in the same manner as Comparative Example 1. However, here, the molded product was expanded by simultaneously extruding into a noodle shape having a diameter of 1.6 mm and a length of 20 cm through a die having a predetermined shape attached to an extruder.

Reference Example 16
The puffed food of Reference Example 16 was produced in the same manner as Reference Example 1. However, here, the molded product obtained by extrusion molding from an extruder was extruded into a 3 cm long fusilli (solid short pasta) shape through a die having a predetermined shape.

Example 17
The puffed food of Example 17 was produced in the same manner as in Reference Example 2. However, here, 75 kg of rice flour having an average particle diameter of 125 μm and 25 kg of konjac flour are mixed with a mixer, and then 75 kg of the mixture and 25 kg of water are kneaded with a mixer, and 100 kg of the kneaded product is subjected to pressure using a uniaxial extruder. By heat-treating, the starch contained in the rice flour was converted into α and extruded into a 3 cm long fusilli (solid short pasta) shape through a die having a predetermined shape so that the resulting molded product would not expand.

Comparative Example 4
The puffed food of Comparative Example 4 was produced in the same manner as Comparative Example 1. However, here, the molded product was expanded at the same time as being extruded into a 3 cm long fusilli (solid short pasta) shape through a die having a predetermined shape attached to the extruder.

Reference Example 18
The puffed food of Reference Example 18 was produced in the same manner as Reference Example 1. However, in this case, the molded product obtained by extrusion molding from an extruder was extruded into a penne (hollow short pasta) shape having a length of 3 cm through a die having a predetermined shape.

Example 19
The puffed food of Example 19 was produced in the same manner as in Reference Example 2. However, here, 75 kg of rice flour having an average particle diameter of 125 μm and 25 kg of konjac flour are mixed with a mixer, and then 75 kg of the mixture and 25 kg of water are kneaded with a mixer, and 100 kg of the kneaded product is subjected to pressure using a uniaxial extruder. By heat-treating, the starch contained in the rice flour was converted into α, and extruded into a penne (hollow short pasta) having a length of 3 cm through a die having a predetermined shape so that the resulting molded product did not expand.

Comparative Example 5
The puffed food of Comparative Example 5 was produced in the same manner as Comparative Example 1. However, here, the molded product was expanded at the same time as it was extruded into a 3 cm long penne (hollow short pasta) shape through a die having a predetermined shape attached to the extruder.

Reference Example 20
The puffed food of Reference Example 20 was produced in the same manner as Reference Example 1. However, in this case, the molded product obtained by extrusion molding from an extruder was extruded through a die having a predetermined shape into a square wonton skin shape having a thickness of 2 mm and a length and width of 10 cm each.

Example 21
The puffed food of Example 21 was produced in the same manner as in Reference Example 2. However, here, 75 kg of rice flour having an average particle diameter of 125 μm and 25 kg of konjac flour are mixed with a mixer, and then 75 kg of the mixture and 25 kg of water are kneaded with a mixer, and 100 kg of the kneaded product is subjected to pressure using a uniaxial extruder. By heat-treating the starch contained in the rice flour into α, while the resulting molded product does not swell, it is formed into a square wonton skin with a thickness of 2 mm and a length and width of 10 cm each through a die having a predetermined shape. Extruded.

Comparative Example 6
The puffed food of Comparative Example 6 was produced in the same manner as Comparative Example 1. However, in this case, it was extruded into a square oneton skin shape having a thickness of 2 mm and a length and width of 10 cm each through a die having a predetermined shape attached to an extruder, and at the same time, the molding was expanded.
The production conditions in each of the above examples are summarized in Table 1.

Test category 2 (evaluation)
About the puffed food of each example manufactured by the test category 1, texture evaluation and sensory evaluation were performed as follows, and were comprehensively evaluated. The results are summarized in Table 2.

Texture Evaluation For 15 g of each example of puffed food, 200 ml of 90 ° C. hot water was added, and after 3 minutes or 10 minutes, the texture was given to the product name TEXTUROMETER GTX-2 (plunger: diameter made of acrylic resin) 18 mm, clearance 0.3 mm).

Sensory evaluation About 15 minutes after adding 200 ml of 90 ° C hot water to 15 g of puffed food of each example, a total of 20 sensory evaluators of 10 males and 10 females made each reference example or each example Which was preferable was evaluated by a two-point comparison with a comparative example corresponding to these. Specifically, Reference Example or Examples 1 to 11 vs. Comparative Example 1, Reference Example 12 and Example 13 vs. Comparative Example 2, Reference Example 14 and Example 15 vs. Comparative Example 3, Reference Example 16 and Example 17 vs. Two points were compared in the relationship of Comparative Example 4, Reference Example 18 and Example 19 vs. Comparative Example 5, Reference Example 20 and Example 21 vs. Comparative Example 6. Table 2 lists the number of persons preferred for each example. In addition, ** indicates that it is significant at a risk rate of 1%, and * indicates that it is significant at a risk rate of 5%.

Comprehensive evaluation The following criteria evaluated.
A: The texture after 3 minutes and 10 minutes is in the range of 2.5 to 2.9 kg, and the number of sensory evaluations is 18 or more.
○: The texture after 3 minutes and 10 minutes is in the range of 2.0 to 2.4 kg or 3.0 to 3.4 kg, and the number of sensory evaluations is 15 to 17 people.
(Triangle | delta): The texture after 3 minutes and 10 minutes is 1.5-1.9 kg or 3.5 kg or more.
X: The texture after 3 minutes and 10 minutes is 1.4 kg or less.

Claims (3)

Rice flour-containing edible powder and water containing rice flour / konnyaku refined powder with an average particle size of 70 to 150 μm = 90/10 to 70/30 (mass ratio) and rice flour-containing edible powder / water = 80/20 to 70/30 is subjected to the proportion in d custo ruder (mass ratio), One One turned into α the starch contained in該米powder containing edible powder by these heat treatment pressurized and, molded product obtained is not puffed cormorants the extruder molding press out at 50 to 85 ° C. from the chromatography, after drying the molded product, the production method of the puffed food, characterized in that the swelling process. Swelling process, method for producing puffed food of claim 1 Symbol mounting the dried molded product is a process to heat for 30 to 180 seconds at 200 to 280 ° C. under a hot air atmosphere. The method for producing a puffed food according to claim 1 or 2 , wherein the molded product is a rice granule.