JPS5847150B2 - Method for producing puffed snack food - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a snack food by puffing a flour material using flour material. Conventionally, various methods have been known as methods for producing this type of puffed food. However, as a means of producing snack foods with an extremely soft texture, a manufacturing method using a puffing machine that performs continuous heating, pressurization and depressurization is preferably used.

Corn puffs (made mainly from corn powder) are known as snack foods manufactured using conventional puffing machines, but this kind of food is usually produced by pressurizing the material in a screw-shaped extrusion chamber. During pressurization, a temperature rise occurs in the material and it is heated, and then the pressurized and heated material is extruded into the atmosphere through a constriction section to perform expansion molding.

Therefore, in conventional puffed snack foods of this type, the degree of puffing changes due to changes in pressure conditions and the mixing ratio of the material mixture, and the outer surface does not become smooth. When dry and flavored, it is difficult to apply the coating material uniformly when coating, which causes variations in flavor.

In addition, conventional puffed snack foods are not formed uniformly, so when filling or coating the inside or outside of a puffed snack food with a viscous substance such as cream, jam, chocolate, etc., it is necessary to do it uniformly and continuously. Manufacturing was extremely difficult to achieve.

Therefore, as a result of intensive research in order to overcome all the drawbacks of the conventional methods, the inventors added water to the flour material, heated the mixture obtained under pressure using an extruder, and then extruded this mixture. When expanding through the constriction section of the machine, a certain forming path is provided adjacent to this constriction section, and extrusion molding is performed continuously in this path so that it is formed into a certain shape, and then the expanded product is extruded into a certain shape. It has been found that by cutting into lengths, drying, and seasoning coating, it is possible to smoothly produce puffed snack foods with consistent quality and flavor.

Accordingly, it is a general object of the present invention to produce a puffed snack food using flour materials with uniform quality and flavor and capable of facilitating internal filling and/or external coating of viscous substances. We are here to provide you with a method.

The flour material that can be used in the present invention can be selected from corn flour, waxy corn starch, corn grits, and other rice, wheat, oat, and potato materials.

The flour material may be finely ground or may have a somewhat larger particle size such as coarse flour, and it is preferable to mix coarse flour and fine flour in a ratio of 8:2 to 10:0. Preferably, a mixture is used.

Moreover, various creams, jams, chocolates, etc. are suitably used as the viscous substance as the filler or coating material.

In addition, as the seasoning coating material, food additives selected from salt, seaweed, coloring agents, fats and oils, spices, and the like are used in appropriate combinations.

When carrying out the present invention, basically an extruder known as a conventionally known puffing machine is used to add and mix water to the flour material so that the total water content is about 13 to 23 parts, After sufficiently kneading, the mixture was left to rest for about 30 to 60 minutes, and the resulting mixture was fed to the extruder and heated to about 35 to 105 K.
It is heated under pressure under a pressure condition of fcm2, and then extruded from a constriction section into an expansion molding passage to expand it into a predetermined shape.

In this case, depending on the pressure and heating conditions in the extruder, the water content of the mixture evaporates by 13 to 21%, and during extrusion, about 5% water content evaporates.
Swells ~7 times.

In addition, the expansion molding passage has the length necessary for expansion and solidification,
That is, for an extrusion speed of about 23 m/min, about 0.3
Preferably, the length is set to be 25 to 5 (d) times the passage diameter (d), which is sufficient to have a stroke of seconds.

Therefore, the main object of the present invention is to input a mixture obtained by adding water to grain flour material and kneading it into an extruder, pressurize and heat it under a predetermined pressure condition, and then extrude the pressurized and heated mixture to a squeezing section. To provide a method for producing a puffed snack food, characterized in that a puffed product of a predetermined shape is continuously molded by sending it into a puffing molding passage, and then the puffed product is cut into a certain length, and flavored and coated. It is in.

In the above manufacturing method, it is preferable that a passage for applying an outer layer coating is provided on the outer periphery of the expansion molding passage, and a viscous substance is delivered from this passage to coat the outer periphery of the expanded product with the viscous substance.

Furthermore, in the method of the present invention, a hollow tube is inserted concentrically into the expansion molding passage, the hollow expanded product is continuously molded due to the presence of the hollow tube, and the hollow interior of the obtained hollow expanded product is This makes it easier to fill with viscous substances.

In this case, a product with a better feel can also be obtained by producing the hollow expanded product as a product.

Furthermore, by appropriately coating the outer peripheral surface of the hollow puffed product with a viscous substance, a puffed snack food with good flavor can be obtained.

Therefore, when filling the hollow interior of a hollow expanded product with a viscous substance, it is preferable to supply the viscous substance from the hollow tube. It is preferable to send out the viscous substance from a passage provided on the outer periphery of the molding passage.

Next, the method for producing a puffed snack food according to the present invention will be described with reference to Examples.

Example 1 2 parts of water were added to 100 parts of corn grits and kneaded in a mixer for about 5 minutes to obtain a mixture with a total water content of 15.7%, which was allowed to age for about 30-60 minutes.

The mixture is then fed to the feed port 10 of an extruder (see Figure 1) and heated under pressure of about 50 to 80 Kp/m2.

The mixture at this time is heated to about 135°C to 180°C.

The extruder is provided with an expansion molding member 12 that is connected to a material squeezing part 14 provided at the end of the extruder to form an expansion molding passage 16.

In this case, the inner diameter (d) of the expansion molding passage 16 is approximately 18.5
mm, and the total length (r) of the expansion molding passage 16 is set to about 2.5 to 5 (d) times its inner diameter dimension (d).

In this embodiment, the expansion molding passage 16 configured as described above is used.
were provided at two locations, and rod-shaped expanded products were produced simultaneously and continuously at a speed of about 23 m/min.

The obtained puffed product was cut into lengths of about 10 crIL, and after drying, it was coated with oil and seasoned with salt.

The resulting product had a uniform shape, a uniform flavor, and a soft texture.

Example 2 A mixture was manufactured according to the same formulation as in Example 1, and the resulting mixture was used in an expansion molding member 12 provided with a passage 18 for releasing a viscous substance outside the expansion molding passage 16. ), the molten chocolate was discharged from this passage.

In this way, similarly to the previous embodiment, the expansion molding passage 16
Chocolate coating was sequentially applied to the outer surface of the puffed product while producing a puffed product with a stable shape inside the chamber.

The obtained chocolate cake was made by cutting the puffed product into lengths of about 101 pieces and subjecting them to appropriate treatments.

The resulting product had a soft texture that contained a large amount of chocolate flavor.

Example 3 As an extruder, use one in which a hollow tube 20 is inserted concentrically into the expansion molding passage 16 (see Fig. 3).
, one end of the hollow tube 20 is set at approximately the same position as the tip opening of the expansion molding passage 16, and the other end of the hollow tube 20 is configured and arranged so as to pass through the inside of the constriction part 14. Then, a mixture obtained using the same formulation as in Example 1 was charged into an extruder.

The outer diameter of the hollow tube 20 was approximately 6 mm, the inner diameter of the constricted portion 14 was approximately 8 mm, and the dimensions of the expansion passage 16 were set in the same manner as in Example 1.

In this way, the hollow expanded product is continuously molded from the expansion molding passage 16, and the obtained hollow expanded product is used in Example 2.
The outer surface was coated with chocolate in the same manner as above, then cut and treated as appropriate.

The resulting product had a hollow, soft texture with a rich chocolate flavor.

Example 4 In Example 3, the other end of the hollow tube 20 inserted into the expansion molding passage 16 was passed through the constriction part 14 and further led out to the outside of the extruder, and was used as a cheese cream supply source (Fig. (not shown), and cheese cream was filled into the hollow puffed product through the opening at one end of the hollow tube 20.

In addition, when filling the cheese cream, the supply system pumped the cheese cream at a pressure of about IQ [53/m2, and delivered it from the opening at one end of the hollow tube 20 at a speed of about 23 m/min.

The obtained cheese cream-containing puffed product was cut into lengths of about 10 crrL, and after drying, it was coated with oil and seasoned with salt.

The resulting product had a soft texture that contained a large amount of cheese cream flavor.

Example 5 In Example 3, when covering the hollow puffed product with chocolate, cheese cream was filled into the hollow interior of the hollow puffed product by the method in Example 4.

The resulting cheese cream-containing chocolate cake was cut from the puffed product into lengths of about 10 crlL and subjected to surface treatment in the same manner as in the previous example.

The resulting product had a soft texture containing a large amount of cheese cream flavor and chocolate flavor.

The preferred embodiments of the puffed snack food according to the present invention have been described above, but by appropriately changing the dimensions, shape, etc. of the puffed molded member within the permissible range, it is possible to create snack foods with various different flavors and shapes. It is possible to obtain.

For example, an outer coating of puffed material can be applied partially or completely.

In addition, the flour material to be used is not limited to this example and can be selected from various materials, but in this case, since each flour material itself contains water, the total moisture content is 13. It is desirable to add water appropriately so that the amount becomes ~23 mounds.

Furthermore, it goes without saying that the extruder and the pressure conditions for extruding the viscous substance need to be changed as appropriate depending on the type of material selected.

[Brief explanation of drawings]

FIG. 1 is a sectional view of an extruder used to carry out the method of the present invention;
FIG. 2 is a sectional view of a main part of an extruder used in another embodiment of the method of the present invention, and FIG. 3 is a sectional view of a main part of an extruder used in yet another embodiment of the method of the present invention. DESCRIPTION OF SYMBOLS 10... Supply port, 12... Expansion forming member, 14... Restriction part, 16... Expansion forming passage, 18... Passage , 20...Hollow tube.

Claims (1)

[Scope of Claims] 1. A mixture obtained by adding water to grain flour material and kneading it is put into an extruder and heated under a predetermined pressure condition, and then the mixture heated under pressure is extruded to a squeezing part and then expanded and formed. A method for producing a puffed snack food, which comprises feeding the puffed product into a passage to continuously form a puffed product in a predetermined shape, and then cutting the puffed product into a certain length, drying it, and seasoning and coating it. 2. A mixture obtained by adding water to the flour material and kneading it is put into an extruder and heated under a predetermined pressure condition, and then the heated mixture is extruded into a squeezing part and then expanded through a hollow tube. The hollow expanded product is continuously molded by extrusion into a passage, and the hollow interior of the obtained hollow expanded product is filled with a viscous substance, or without being filled, it is then cut into a certain length, dried, and flavored with a coating. A method for producing a puffed snack food, comprising: