JPS6239974B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a puffy confectionery and a method for producing the same.

Today, puffed sweets are made by heating grains of rice, wheat, corn, etc. to a certain temperature in a grain expander and then exposing them, and the shape of the puffed confectionery is roughly the same. be. Moreover, its volumetric expansion rate is only about 1:10 at most.

In view of the current situation, the present invention is to create an artificial material without using grains, so that puffy confectionery of any shape can be freely obtained, and its volumetric expansion rate is also 1:30. It can be manufactured in a unique manner to a certain degree.

An example of implementing the present invention will be described below.

The present invention uses starch obtained from rice flour, glutinous rice flour, constige, potato flour, soybean flour, and other grain flours.
Approximately 1 to 10 parts of phospholipid (lecithin) per 100 parts
Mix and knead while adding water.
Two hot rolls with this installed in several stages (60℃~
90℃) to form a uniformly thin plate-like material, which is then die-cut into an appropriate shape such as a rhombus, eyebrow, or semicircle, and then dried to reduce the moisture content to 10.
It is estimated to be around 16%.

Figure 1 shows the material 1 (leaf-shaped) cut in this way, and the wall thickness t of the material 1 is 1 mm to 1 mm.
3 mm, and its surface area S is 4
Made from ^mm2 to ^500mm2 .

In the present invention, phospholipid (lecithin) is mixed into starch as a base material in order to prevent cracks from occurring in material 1, and also to reduce the moisture content to 10.
As a result of numerous experiments conducted by the present inventor in relation to the following dimensional ratios, setting the ratio to 16% has resulted in a very effective bulge.

That is, the moisture content is 10% or less, the wall thickness t is 1 mm or less or 3 mm or more, or the surface area is 4 mm ² or less or 500 mm ²
Items with dimensions larger than this will not swell due to the exposure treatment of the expansion machine, which is not mentioned, or the bulge will be so small that it will be of inferior value as a product, and if the moisture content is 16% or more, the wall thickness will be If the surface area is less than 1 mm or more than 3 mm, and the surface area is less than 4 mm ² or more than 500 mm ² , the outer skin will be destroyed or holes will be formed due to the exposure treatment of the expansion machine, and the value as a product will be inferior. It becomes.

In the present invention, the material produced as described above is placed in a rotary pot of a grain expander, the lid is closed, and the water contained in the material is heated (3 to 7 minutes at a surface temperature of 200 to 250 degrees Celsius). turns into water vapor and fills the pot and has a pressure, and this pressure is equal to the predetermined pressure (3
The lid is opened to a certain limit only when the weight (Kg/cm ² to 6 Kg/cm ² ) is reached, resulting in a puffy confectionery product with a large cavity formed inside the material. Specifically, when a material is placed in a pot and rotated, there is a difference in heat conduction from the outer surface to the center of the material, so the water on the outer surface evaporates and creates pressure, approximately 30% of the water content. 50% is saturated water in the center, and when the steam is removed at this point, the saturated water rapidly increases in volume and expands, forming a large cavity in the center. At this time, if the lid is opened all at once as in a conventional grain expander, the steam inside the kettle will be released in an instant and the product will turn into powder or burst, resulting in the product not being as expected. On the other hand, if the starch is released slowly, the degree of expansion will be reduced, and the degree of vapor release is varied depending on the thickness and surface area of the starch dough and material used.

Examples of starch include rice flour, glutinous rice flour, cornstarch, potato flour, soybean flour, and other grain flours. In addition, during the kneading process, small amounts of spices such as mustard powder, pepper, ginger powder, and wasabi powder, as well as sugar, salt, animal calcium, natural sweeteners, and pigments are mixed in to create different qualities and flavors. It is made into a product.

Next, to describe a specific example, rice flour, glutinous rice flour, constage, potato flour, soybean flour, etc. Mix appropriate amounts of each powder, mix with water, and then add two hottu rolls (75
A material (thickness t = 1 mm, surface area s = 200 mm 2 ) that was baked into a plate shape (moisture content 13%) and cut into square shapes (thickness t = 1 mm, surface area s = 200 mm ² ) was charged at 2.3 °C. The pot was heated at a temperature of 230°C (inner surface temperature) for 5 minutes. However, when the pressure reaches 4 kg/ ^cm2 , the lid body is moved toward the swinging rod that limits the amount of opening of the lid body.
I opened it up about 30mm. At this time, the second
A puffed confectionery 2 having a rugby ball shape with a large bulge in the center f as shown in FIGS. 3 and 3 was obtained. The volume of the product is ^6000mm3 , which is approximately 30 times larger than the material.

In the present invention, the degree to which the lid of the pot is partially opened is appropriately adjusted depending on the thickness and surface area of the material, and is also related to the temperature of the pot, heating time, etc.

[Brief explanation of the drawing]

FIG. 1 is a perspective view of an example of the material according to the present invention, FIG. 2 is a front view of a puffed confectionery made of the above-mentioned material, and FIG. 3 is a cross-sectional view of the same. 1...Materials, 2...Bulky sweets.

Claims (1)

[Claims] 1 Approximately 1 to 10 parts per 100 parts of starch obtained from grain flour
Mix phospholipids of 10% to 100% to form a thin plate-like material with a moisture content of 10% to 16%, and create a material of an appropriate shape with a wall thickness t of 1 mm to 3 mm and a surface area S of 4 mm ² to 500 mm ² , A puffed confectionery characterized by being manufactured by heating the material in a grain expander for a certain period of time to cause it to expand. 2 Approximately 1 to 10 parts per 100 parts of starch obtained from grain flour
A thin plate with a water content of 10 to 16% is prepared by mixing phospholipids of 10% to 100%, and from this, a material with an appropriate shape with a wall thickness t of 1 mm to 3 mm and a surface area S of 4 mm ² to 500 mm ² is prepared. Put the material into the pot of the grain expander and heat it for 3 to 7 minutes at a temperature of 200℃ to 250℃, and when the pressure inside the pot reaches 3Kg/cm ² to 6Kg/cm ² , close the lid of the pot. A method for producing puffy confectionery, characterized in that it is produced by partially opening the confectionery.