JPH0460617B2 - - Google Patents

Description

[Detailed description of the invention]

(Industrial Field of Application) The present invention relates to a method for producing a popcorn-like snack confectionery in which a burst snack confectionery is obtained from a combination of raw materials different from corn or from natural agricultural products. (Prior Art) In addition to puffing methods such as frying with oil, salting, and roasting, snacks with various textures have recently been made using extruders and the like. However, snacks with a popcorn-like puffed shape and texture have never been made, and they are simply made by exploding popcorn seeds, which are natural agricultural products, by heating them by frying them in oil, or by expanding the grains of other agricultural products such as dent corn. There is only one that is forcibly exploded using , and the only thing that gives it variety is the seasoning. (Problem to be solved by the invention) Popcorn confectionery uses natural agricultural products,
When heated, the moisture inside the grain evaporates, causing changes in the internal structure, and the expansion energy from the evaporation is temporarily stored in the tough peel, which is instantly released, causing it to expand into an explosive shape. However, since natural products are used, after swelling, the texture of the germ and cap remains hard and remains as a core, and the pulp also has a spongy texture, making it unsuitable for Japanese tastes. In addition, the taste of the pulp itself is bland, and the flavor variety is provided by the seasoning substance added after swelling, so it is necessary to add a flavoring substance with a rich flavor. These factors were also the reason why popcorn sweets did not become explosively popular in Japan. The present invention was made in view of these problems, and is a puff confectionery that has an explosive shape and has a texture different from that of popcorn by adjusting the texture by combining raw materials, and by adding various seasonings, it has a good flavor. The purpose is to create a novel snack that is fun and delicious, and to provide a new method for manufacturing a snack that makes it possible to explode natural agricultural products that cannot normally be made into an explosive snack. (Means for Solving the Problems) The gist of the present invention for achieving the above-mentioned objects is to coat the outer surface of a molded product or natural solid material mainly composed of raw starch with a starch gelatinized layer. A method for producing a snack confectionery characterized by drying, controlling humidity, heating and puffing it into an explosive shape, and immersing a molded product mainly made of raw starch in a heating medium for heat treatment and then drying it. The method of producing snack confectionery is characterized by coating the outer surface with a starch gelatinized layer, drying and controlling the moisture content, and then heating and puffing the product into an explosive shape. (Function) When a molded or solid material mainly composed of raw starch is heated, the water in the structure evaporates, and the starch granules swell and gelatinize, resulting in softening of the structure. On the other hand, the strong dry starch gelatinized layer covering the outer periphery of the molded or solid object accumulates energy, and the temperature within the grain increases and the internal pressure exceeds the strength of the starch gelatinized layer. By emitting energy, an explosion phenomenon occurs, resulting in a puffed snack in the shape of an explosion. (Effects of the Invention) As described above, the present invention covers an optionally shaped article or natural solid material mainly composed of raw starch with a starch gelatinized layer as a substitute for the pericarp in popcorn, and then heats it. By making popcorn explode, we can create a fun, delicious, novel burst-shaped snack with a good flavor different from conventional popcorn, and we can also make it possible to explode natural agricultural products that cannot normally be made into popcorn, creating a new snack. It became possible to make sweets. (Example) Next, the present invention will be specifically described based on an example. While researching the internal structure and explosion process of popcorn seeds themselves, the inventors discovered that popcorn seeds are in a state in which the raw starch inside the grain is aggregated into honey, and when heated, the moisture in the structure evaporates and the starch is released. Swelling and gelatinization of the grains progress, resulting in softening of the tissue, while the tough pericarp accumulates energy, raising the temperature inside the grains to 180°C to 190°C, and increasing the internal pressure to 10 to 12°C.
They observed that when the atmospheric pressure was reached and the strength of the pericarp was exceeded, an explosion phenomenon occurred due to the instantaneous release of energy. For this reason, the inventors conducted extensive research to solve various problems associated with granulation methods using various starches, methods for producing a surface layer that replaces the pericarp, and these methods. As a result, the granulation method is as follows: 1. Using granulated sugar with uniform particle size, poppy seeds, etc. as cores, and coating granulation method, using 2 to 3% by weight starch paste liquid as a binder, gummy material etc. A method of granulating various raw starches into spherical shapes by adding 1 to 2% by weight. 2. Add appropriate amount of water to various types of raw starch, extrude it into a rope shape of any shape such as a circle or square using a mixer with a high kneading effect such as an extrusion molding machine, and then cut it and form it into a shape such as a cylinder or cube. Or, if necessary, further shape it into a sphere using a rounding machine. We have discovered methods 1) and 2) above. On the other hand, as a result of intensive research into the surface layer of popcorn seeds, it was discovered that the starch gelatinized layer can replace the pericarp. As for its production method, the raw starch layer granulated as described in 1) and 2) above is
Ideal for storing swelling pressure at the time of explosion by immersing the starch in a heat medium such as hot water or hot oil for a certain period of time, or by injecting steam at a temperature sufficient to gelatinize starch at ~100℃. A starch gelatinized layer with a dry thickness of 0.3 to 0.8 mm was formed on the outer layer to provide additional strength and serve as a substitute layer for the pericarp. In this case, as shown in Comparative Test Examples 1 and 2, the size (spherical diameter) of the molded product, the contact time with the heating medium, and the swelling are closely correlated with each other. In other words, the appropriate size of the molded product is 4 to 15 mm in terms of spherical diameter, and
In other words, it is necessary to form a gelatinized layer having an optimal strength to store the expansion pressure, depending on the contact time with the heating medium depending on the size of the molded product. These so-called pellets, which are composed of a raw starch layer and a starch gelatinized layer, are air-dried at 25-30°C for 20-25 hours to prevent cracks in the outer layer, and then placed in a humidifier to form an explosive shape. 14 It is the optimum moisture for obtaining puffiness.
Adjust humidity to a range of ~16%. (See Comparative Test Example 3). Thereafter, by air-puffing with salt at 220-260°C, heating on a plate, or oiling at 180-220°C, a puffed product with an explosive shape could be obtained.
(See Comparative Test Example 4). Applying the fact that the starch gelatinized layer can replace the pericarp in popcorn varieties, the raw starch layer formed by the methods 1) and 2) above, as well as salt roasting, air puffing,
We use a highly viscous potato starch paste to improve the strength of the membrane on the kernels of other corn types, such as dent corn, flint corn, and waxy corn, which do not explode like popcorn when using normal heating methods such as plate heating. In order to give optimal strength to the raw starch layer and the corn kernels to store swelling pressure, the thickness when dried is 0.5~
After coating with the above-mentioned size solution to a thickness of 1.0 mm and drying under mild conditions as above, the moisture content is adjusted to 14 to 16% by weight, and a puffed product with an explosive shape is made by salt roasting, plate heating, etc. I was able to get it. On the other hand, in order to provide versatility as a snack confectionery, seasoning powder, seasoning oil, grain flour, etc. are added during molding to create a snack confectionery whose puffed dough itself has a rich taste and flavor, which is not found in natural popcorn. In addition, by adding protein ingredients such as soy protein and egg albumin and fiber substances such as cellulose powder as texture improvers, the texture can be made crunchy and crispy, and the texture can be improved. It turns out that it can be adjusted. Comparative Test Example 1 The relationship between the particle size and swelling of the spherical molded products obtained by the method 2) above was as shown in Table 1. The formulation consists of 100 parts by weight of horse lees, and the treatment time is the immersion time in boiling water, which is considered to be the optimum value in this case. In addition, the swelling was carried out by roasting with salt at 240℃.

[Table] Comparative Test Example 2 The relationship between the size of the molded article, the contact time with the heating medium, and the swelling was examined, and the results were as shown in the graph shown in FIG. The mixture consisted of 100 parts by weight of horse lees, and was molded into a sphere by the method described in 2) above. The dimensions in the figure indicate the particle size of the molded product. In this case, the treatment time refers to the immersion time in boiling water, and the swelling volume refers to the relative ratio when the optimum value is 100%. In addition, the swelling was carried out by roasting with salt at 240°C. Comparative Test Example 3 Table 2 shows the results of examining the relationship between the moisture content of pellets after humidity conditioning and swelling. Contains 100 horse lees
parts by weight, and was molded by the method described in 2) above. Spherical pellets with a diameter of 8 mm were used for the test. Heating was carried out at 240°C with salt roasting, and other conditions other than moisture were considered to be optimal. Regarding moisture, the optimum value is 14 to 16% by weight, not only for pellets of spherical shape but also for all other shapes of pellets.
It was within the range of

[Table] Comparative Test Example 4 Table 3 shows the results of examining the relationship between heating method and swelling. The composition, particle size, etc. were the same as in Comparative Test Example 3. In this case, the study was conducted under conditions considered to be optimal except for the heating conditions.

[Table] Example 1 Using 300 g of granulated sugar with 40 Me′ as a core,
Coating granulator (CF-360 manufactured by Freund)
Using a 3% horse starch paste solution containing 1% by weight (the same applies hereafter) of gum arabic powder as a binder, a spherical raw starch layer made of horse lees was molded to a diameter of 8 mm using a machine. At this time, 1 kg of binder and 1.5 kg of horse lees were required. This was immersed in boiling water for 35 seconds to form a starch gelatinized layer with a thickness of 0.5 mm after drying, and then kept at room temperature (25℃) for 20 minutes.
After air drying for an hour, the humidity was further controlled in a humidifier at 25°C (RH 70%) for 24 hours. At this time, the moisture content was 15.3%. This was roasted with salt at 240°C, air puffed and heated on a plate (on a hot plate) to obtain a swollen product with the desired burst shape, which was split vertically and horizontally into irregular shapes from the center. The puffed volume per gram of puffed product is 20 c.c. when roasted with salt, 18 c.c. when air puffed, and 16 c.c. when heated with a plate.
It was cc. Example 2 55 parts of water was added to 100 parts of tapioca starch (same parts by weight below), and it was kneaded into a rope shape with a diameter of 12 mm using an extrusion molding machine (Model OSE-A manufactured by Nagata Seisakusho). Cut into cylindrical pieces with a length of
After shaping it into a sphere for 10 minutes, drying it in a rotary pot so that the thickness of the starch gelatinized layer was 0.7 mm.
Steam at 0.3 Kg/cm ² gauge pressure was injected for 2 minutes. This was dried and humidity-controlled in the same manner as in Example 1. At this time, the moisture content of the pellet after molding and humidity control was 15.1% by weight. This was salt-roasted at 240°C to obtain a puffed product that exploded in a complicated explosion shape. The puffed volume per gram of the puffed product was 25 c.c. Example 3 Total of 60 parts of tapioca starch and 40 parts of corn starch
55 parts of water was added to 100 parts, and the mixture was extruded into a plate shape with a cross section of 5 x 10 mm using an extruder, and this was cut into a length of 15 mm to obtain a rectangular parallelepiped. This is 95
Immerse for 1 minute in frying oil whose temperature is controlled at ℃ so that the thickness of the starch gelatinized layer after drying is 0.7 mm. After draining the oil, air dry at room temperature for 48 hours at 25℃ (RH 70%).
Humidity was controlled for 24 hours using a humidifier. The moisture content of the pellets after molding and humidity conditioning was 14.8%. This was treated with oil at 200°C to obtain a swollen product with a cylindrical shape that exploded in irregular shapes vertically and horizontally. The texture was also due to the combination of the starch layer, and the puffed structure was uniform and fine, resulting in a slightly firm texture. Example 4 55 parts of water was added to 100 parts of wheat starch, and a sphere with a diameter of 8 mm was molded in the same manner as in Example 2.
Of this, 50g was used for coating. The coating liquid used was a 10% by weight horse lees paste solution to which 2% by weight of gum arabic powder and 5% by weight of gelatin powder were further added, and horse lees was used as the coating powder. After applying the coating liquid, coating powder was sprinkled on the surface and the surface was dried, and this operation was repeated three times. At this time, for 50g of starch layer, 60g of coating liquid, 20g of coating powder
It took g. This was dried and humidified in the same manner as in the previous example. The thickness of the coating layer after drying was 1 mm. This was roasted with salt at 240°C to obtain a puffed product with an explosion shape. At this time, the expanded volume per 1 g of the expanded product was 17 c.c. Example 5 After washing 100 g of dent corn with tap water and immersing it in water for 6 hours to absorb water, a section of about 3 mm from the bottom of the grain was cut to remove a portion of the germ. Of this, 50g was used for coating. The coating method was the same as in Example 4, and drying and humidity conditioning were performed. The thickness of the gelatinized film layer after drying was 1.2 mm.
This was roasted with salt at 240°C to obtain a puffed product with a popcorn-like texture and flavor similar to popcorn. Example 6 65 parts of glutinous rice flour, 30 parts of horse lees, 3 parts of sugar, 1 part of salt,
0.7 parts of seasoning oil, 0.3 parts of composite seasoning powder, 50 parts of water was added to a total of 100 parts, extruded into a rope shape with a diameter of 6 mm using an extruder (described above), and cut into a length of 7 mm. It was molded into a sphere with a diameter of 6 mm using a rounding machine (described above). As in the previous example, immerse this in boiling water for 25 seconds,
Form a starch gelatinized layer and heat to room temperature (25℃) for 24 hours.
After air drying for 48 hours, store in a humidifier (25℃, RH70%) for 48 hours.
Humidity was controlled for hours. Air puffing was performed at 240°C to obtain a puffed product with an explosion shape. The puffed volume was 20 c.c. per gram of the puffed product, and the texture was light and crispy, and the flavor was fragrant with a hail-like aroma of rice. Example 7 87 parts of horse lees, 5 parts of egg white powder, 2 parts of cellulose powder, 3 parts of sugar, 1 part of salt, 1.5 parts of egg flour,
60 parts of water was added to 0.5 part of seasoning powder, 100 parts in total, and formed into a sphere with a diameter of 6 mm in the same manner as in Example 6. Steam of 0.3 kg/cm ² was injected for 70 seconds in a rotary pot to form the outer layer. A starch gelatinized layer was formed. Store these at room temperature (25℃)
Dry for 24 hours in a humidifier (25℃, RH70).
%) for 48 hours. This was roasted with salt at 240°C to obtain a puffed product with an explosion shape. At this time, the puffed volume was 15 c.c. per gram of the puffed product, and the texture of the puffed tissue was slightly firm and good.

[Brief explanation of the drawing]

FIG. 1 is a graph showing the relationship between the size of a molded article, the contact time with a heat medium, and swelling.

Claims (1)

[Scope of Claims] 1. A starch gelatinized layer is coated on the outer surface of a molded article or a natural solid body mainly composed of raw starch, and then dried and humidity controlled, and then heated and puffed into an explosive shape. A method of manufacturing snack food. 2. The method for producing a snack confectionery according to claim 1, wherein a molded product mainly composed of raw starch is molded using a starch gelatinization liquid as a binder. 3. The method for producing a snack confectionery according to claim 1, wherein a molded product mainly composed of raw starch is molded by kneading and extrusion. 4 Molded products mainly made of raw starch are tapioca starch,
The method for producing a snack confectionery according to claim 1, 2, or 3, which is formed by molding one or a combination of two or more of potato starch, sweet potato starch, wheat starch, corn starch, and rice flour. 5. The method for producing a snack confectionery according to claim 1, wherein the natural solid material mainly consisting of raw starch is dent corn, flint corn, waxy corn, or the like. 6 After coating with starch gelatinization layer, the total moisture content is 14 to 16% by weight.
The method for producing snacks according to claim 1, which comprises drying and controlling humidity. 7. Claim 1 in which the molded product is a sphere, cylinder, or cube with a diameter or sides of 4 to 15 mm.
The method for producing a snack confectionery according to item 2, item 3, item 4, or item 6. 8 After drying and controlling the humidity of the molded product or solid product, heat it to 220℃~
The method for producing snacks according to claims 1 to 6 or 7, wherein the snacks are fried with salt at 260°C, air-puffed, heated on a plate, or oiled at 180 to 220°C. 9 A molded product mainly composed of raw starch is immersed in a heating medium for heat treatment and then dried to coat the outer surface with a starch gelatinized layer, then dried and humidity controlled, and then heated and puffed into an explosive shape. A method for producing a snack snack characterized by the following. 10. The method for producing a snack confectionery according to claim 9, wherein the molded product mainly consists of raw starch and is molded using a starch gelatinization liquid as a binder. 11. The method for producing a snack confectionery according to claim 9, wherein a molded product mainly composed of raw starch is molded by kneading and extrusion. 12 Claims 9, 10, or 12, in which a molded product mainly composed of raw starch is formed by molding tapioca starch, potato starch, sweet potato starch, wheat starch, corn starch, or a combination of two or more kinds of rice flour. The method for producing a snack confectionery according to item 11. 13. The method for producing snack confectionery according to claim 9, wherein after coating with the starch gelatinized layer, the total moisture content is controlled by drying to 14 to 16% by weight. 14 Claim 9: The molded product is a sphere, cylinder, or cube with a diameter or sides of 4 to 15 mm.
Section 10, Section 11, Section 12 or Section 1
The method for producing a snack confectionery according to item 3. 15 After drying and controlling the humidity, roast the molded product with salt at 220-260°C, air puff, plate heating, or 180-220°C.
The method for producing snacks according to claims 9 to 13 or 14, wherein the snacks are prepared using oil.