JPH0799911A - Production of puffed snack - Google Patents

Abstract

PURPOSE:To provide a method for producing a puffed snack having a unique flavor as a whole by further adding another flavor thereto while retaining the flavor unique to beans to some extent. CONSTITUTION:This method for producing a puffed snack is to carry out the puffing treatment of a raw material containing a bean raw material with an extruder. In the method, the puffed snack is seasoned and flavored with laver.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing puffed snacks, which is obtained by using a bean raw material such as peas and broad beans, and puffing the same with an extruder. In particular, the present invention relates to a method for producing a puff snack, characterized in that the puff snack is seasoned and seasoned with seaweed.

[0002]

2. Description of the Related Art Heretofore, there has been known a method for producing snack foods by puffing raw materials including bean raw materials such as peas and broad beans with an extruder. The method is disclosed in JP-A-59-51746, JP-A-61-9252, JP-A-61-9253, and JP-A-61-58.
539, JP-A-63-226246, and JP-A-2-13352, and in particular, JP-A-59-51746 discloses salt, soy sauce, spices, dried vegetables, and cheese. , Seasoning powders, fats and oils are used for seasoning. Further, the present applicant also uses a bean raw material as a main raw material, expands this with an extruder, attaches oils and fats to the obtained expanded product, and further,
A method for producing puffed snacks, which is characterized by seasoning with salt, soy sauce, sugar solution, etc., if necessary, has been developed and filed (Japanese Patent Laid-Open No. 4-117255). However,
Selling only puffed snacks with the same taste in the market has a problem that the users are easily bored and they cannot meet the diverse tastes of the users.

[0003]

DISCLOSURE OF THE INVENTION The present invention, while maintaining the flavor peculiar to beans to some extent, further adding another flavor,
It is an object of the present invention to provide a method for producing a puffed snack having a unique flavor as a whole.

[0004]

Means for Solving the Problems As a result of research and development for achieving the above object, the present inventors have found that the above object can be achieved by using seaweed. The present invention has been completed. Therefore, the present invention
A method for producing a puffed snack comprising puffing a raw material containing a bean raw material by an extruder, wherein the puffed snack is seasoned with seaweed, and a method for producing the puffed snack is provided. is there. Less than,
The contents of the present invention will be described in detail. In the present invention, beans used as a raw material for puffed snacks, that is, the raw material for beans, is not particularly limited, but the fat and oil content is 15% by weight (hereinafter abbreviated as%) or less, preferably 3% or less,
It is preferable to use those having a protein content of 15 to 30% and a carbohydrate content of 40 to 60%. Specific examples include peas, broad beans, red beans, green beans, and salmon,
These beans are used alone or in appropriate combination of two or more. When adzuki bean, green beans, sasage, etc. are used among these bean raw materials, it is preferable to carry out treatments such as soaking in water and boiling to reduce the blue odor on puffed snacks. The conditions for removing the steam include, for example, immersion in water, for example, at room temperature for 2 to 3 hours, and boiling, for example, 9
A temperature of 5 to 98 ° C. for 15 to 40 minutes is suitable.

The bean raw material may be either one containing a skin portion (skin portion) or one not containing a skin portion. When the one containing the skin portion is used, the puffed snack obtained is rich in dietary fiber and the bean-specific flavor becomes stronger. On the other hand, when the one that does not include the skin portion is used, it is possible to obtain a puff snack having a vivid color tone. The bean raw material can be used in the form of round grains or in a state of being appropriately crushed. The raw material obtained by crushing the bean raw material is preferably one that can pass through a sieve having a grain size of 8000 μm in order to more effectively prevent the charring of the obtained puffed snack. More specifically, in the case of round peas,
It is preferable to use one that passes through a sieve with an opening of 8000 μm, and in the case of ground peas, an opening of 4
It is preferable to use one that passes through a 000 μm sieve and does not pass through a sieve with an opening of 1000 μm, which accounts for 45% or more, preferably 60% or more of the whole. In addition, in the case of broad beans, it passes through a sieve with an opening of 3000 μm and an opening of 1000
It is preferable to use a material which does not pass through a sieve of μm and accounts for 60% or more of the whole.

[0006] The above raw material may be composed of a bean raw material alone, but it is preferable to use a bean raw material and another snack raw material in combination. Other snack ingredients are preferably one or more selected from rice grits, rice flour, corn grits, wheat flour, wheat starch, corn starch and potato starch. In particular,
It is preferable to use a combination of rice grits obtained by crushing rice into a suitable size and bean grits obtained by crushing beans into a suitable size as a raw material for beans. This is because the flavor of the bean raw material can be adjusted appropriately and the flavoring with the seasoning is enhanced. It is important that the use ratio of the bean raw material and the other snack raw material is such that the ratio of the bean raw material after adding the other snack raw material is 20% to 80%, preferably 40% to 80% of the whole raw material. . In this way, limiting the usage rate is
If it is less than 20%, the puffed snack obtained will lack the peculiar flavor and bean-like color tone. On the contrary, if it exceeds 80%, the flavor of the beans will be overemphasized and other snack ingredients will be emphasized. This is because the flavor characteristics of are not exhibited.

The water content of the snack ingredients is 9 to 20%,
It is suitable to be 9 to 15%, more preferably 12 to 13%. Furthermore, when a short screw type uniaxial extruder is used as the extruder, it is 9 to 16%, preferably 9 to 15%.
%, More preferably 12 to 13% is important. If it is less than the above range, there is a risk that raw material clogging or charring may occur during the treatment with the extruder, while if it exceeds the above range, the puff snack obtained has a peculiar bean flavor and is less chewy. It may have a lack of texture, or may have poor swelling depending on the processing conditions. When the bean raw material to be used is not in the above water content range, it is preferable to previously adjust water content such as adding water or drying so that the water content is in the above water content range. Next, the case where bean grits and rice grits are used in combination as raw materials for puffed snacks will be described. First, beans as a bean raw material, (a) that almost all of the obtained crushed material can pass through a sieve having an opening of 5600 μm, and (b) 40% by weight or more of the entire obtained crushed material has a sieve having an opening of 3350 μm. Passing through and opening 600
It is important that the soybean grits obtained by crushing so as not to pass through a sieve of μm and satisfying the above requirements be adopted. More desirably, almost all of the crushed products (a ′) obtained from the beans are opened by 2 meshes.
That it can pass through a sieve of 800 μm, and (b ′) that 40% by weight or more of the entire crushed material obtained can pass through a sieve of 2360 μm openings and cannot pass through a sieve of 2000 μm openings. It is preferable to employ the bean grits obtained by crushing so as to satisfy the requirement of.

Further, as the rice raw material, rice (c) almost all of the obtained crushed material can pass through a sieve having an opening of 3350 μm, and (d) 40% by weight or more of the obtained crushed material is Open through a sieve of 2360 μm and open 60
It is important that the rice grits obtained by crushing so as not to pass through a 0 μm sieve and satisfying the above requirements be adopted. More preferably,
Rice (c '), almost all of the resulting crushed material opens 2
That it can pass through a sieve of 800 μm, and (d ′) 40% by weight or more of the entire crushed material obtained can pass through a sieve of 2360 μm in mesh and cannot pass through a sieve of 2000 μm in mesh, or more It is preferable to employ rice grits obtained by crushing so as to satisfy the requirement of 1. By using crushed bean grits and rice grits together so as to satisfy the above predetermined conditions, the flavor of the bean raw material can be appropriately adjusted, and the flavor of the seasoning can be enhanced, and the puffed snack obtained. It is possible to effectively prevent the occurrence of variations. The use ratio of the bean grits and the rice grits is not particularly limited,
20: 80-80: 20, preferably 40: 60-6
It is preferably 0:40, more preferably 46:54 to 54:46.

Then, the snack raw materials described so far are treated with a die temperature of 90 to 240 ° C., preferably 90 to 220.
3.0 to 28.degree. C. with respect to the snack raw material under the condition of .degree.
The expansion treatment is performed by an extruder so that the expansion ratio is 0 times, preferably 5.1 to 16.0 times. The expansion degree is 3.0 to 26.0 times, preferably 5.6 to 14.0 times, and more preferably 6. 0 times, especially when pea grits and rice grits are used together as a snack raw material. 1 to
It is preferably 11.9 times. Moreover, when using broad bean grits and rice grits as a raw material, 3.0-
28.0 times, preferably 9.2 to 14.4 times, and more preferably 11.5 to 14.4 times. If the degree of swelling is less than the above range, the resulting puffed snack will have an insufficient degree of swelling that is too hard, while if it exceeds the above range, the obtained puffed snack will be too light in texture, and , Its texture tends to make the surface feel a film quality. The puffed snack and the raw material were cut so that the puffed product immediately after extrusion had a shape similar to that of the beans or rice used as the raw material immediately after extrusion (for example, in the case of peas, almost spherical). The volume ratio of is calculated.

More specifically, the die temperature condition is 90 when the water content of the snack raw material used is 9 to 11%.
~ 150 ° C, 1 for more than 11% and up to 15%
00-220 ° C, preferably 140-220 ° C, more preferably 150-220 ° C, 160-240 ° C, preferably 180-
The temperature is 240 ° C. When it is less than the above range, the obtained puff snack tends to be poor in swelling, while when it is more than the above range, the obtained puff snack tends to have many charred flavors and has a scorched taste. The extruder to be used is not particularly limited, and for example, a short screw type single-screw extruder, a long screw type single-screw extruder or a twin-screw extruder can also be used. Of these,
The short screw type single-screw extruder is preferable in that it is possible to more effectively prevent charring of the obtained puff snack and to obtain a puff snack having a more chewy texture. Further, the short screw type single-screw extruder has advantages that the cost of the apparatus is low and a large amount of processing is possible. Such a single-screw extruder has an L / D of 1
It is preferable that the screw length is from 5 to 5, the screw length is from 10 to 20 cm, and the compression ratio is from 2 to 3. The pressure condition is 30 to
It is preferably 160 kg / cm ² .

The range of the above pressure conditions depends on the rotation speed of the screw, and the feed amount depends on the type of extruder used, the size of each portion of the extruder, the area and number of holes formed in the die, and the like. As an example, when adopting a collet machine (made by Tape Inc.) as a extruder (a short screw type single-screw extruder and a die having circular holes with a diameter of 2 to 4 mm at two locations) , Screw rotation speed is 4
00-800 rpm, preferably 400-600 rp
m, the feed amount is 400 g / min to 1800 g / min, preferably 700 g / min to 1100 g / min. After that, the obtained expanded product is cut to an appropriate length and, if necessary, subjected to a drying treatment such as hot air drying to reduce the water content to 7% or less, preferably 2% or less. This is because if the water content exceeds 7%, the resulting puffed snack tends to be difficult to bite. Drying condition is 10
The temperature is preferably 0 to 190 ° C. and 1 to 20 minutes.

Next, edible oils and fats are attached to the expanded product by a method such as spraying or coating. This is because the mouthfeel and other textures can be improved, adhesion to teeth can be prevented, and swallowing becomes easier. The edible oil and fat to be used is not particularly limited, and examples thereof include rapeseed oil, soybean oil, sunflower seed oil, cottonseed oil, peanut oil, corn oil, safflower oil, cabox oil, evening primrose oil, palm oil, shea butter, monkeys. There are vegetable oils and fats such as fats, palm oil and palm kernel oil, and animal oils and fats such as beef tallow, lard, fish oil and whale oil. These oils and fats may be single or mixed oils, or their hardening, fractionation, processed oils and fats that have undergone transesterification, or synthetic oils and fats, and a wide range of oils and fats from liquid oils to oils and fats with high melting points can be used. It is preferably a refined fat or oil. Especially palm oil and rice oil combined, safflower oil alone,
It is preferable to use palm oil alone, and it is most preferable to use the palm oil and rice oil together to further enhance the rice flavor of the puffed snack. In this case, the use ratio of palm oil and rice oil is 5: 5 to 9: 1, preferably 6: 4 to.
8: 2 is desirable. The amount of these edible fats and oils used is preferably 30 to 150 parts by weight, and more preferably 40 to 80 parts by weight, per 100 parts by weight of the expanded product. The temperature of the edible oil / fat at the time of adhesion is 10 to 220 ° C, especially 30 to 5 ° C.
The temperature is preferably 0 ° C. Various flavors may be melted in this edible oil and fat, but the temperature of the oil and fat in this case needs to be low from the viewpoint of preventing volatilization of the flavor.

A method of seasoning and seasoning the puffed snack of the present invention with seaweed will be described. The seaweed used in the present invention is not particularly limited, and examples thereof include cultivated seaweed represented by Asanoxanthus sp. , There are blue laver such as the genus Astragalus and the genus Ulva. In the present invention, dry seaweed, baked seaweed, seasonings, sprinkles and other seaweed foods produced from these seaweeds are used.
In addition, in order to prevent deterioration of flavor, these seaweeds are
Generally, the water content is preferably 9% or less. In the present invention, the seaweed used for seasoning and flavoring preferably has a length and a width of 1 mm or less. If the length and width exceed 1 mm, the seaweed will not adhere evenly to the puffed snack, and the seaweed will fall off the puffed snack during transportation.

Along with these seaweeds, seasonings such as powdered soy sauce, salt, red pepper and pepper are used if necessary.
Of these seasonings, powdered soy sauce is preferable, and it is suitable to use 1 to 4 parts by weight per 1 part by weight of seaweed. The amount of laver used is 0.1 to 1% by weight, preferably 0.2 to 0.
It is suitable to be 8% by weight. Seasoning puffed snacks using the above seaweed, in order to give flavor, before the expansion treatment with an extruder, it may be added to the snack raw material, mixed, or the seaweed may be attached to the obtained expanded product,
Furthermore, both can be used together. When laver is attached to the expanded product of the snack material, first, edible oil is attached to the expanded product. In this case, among the edible oils and fats, tasteless and odorless oils and fats such as palm oil and salad oil are preferable, and the temperature of the edible oils and fats when attached to the expanded product is preferably 30 to 50 ° C.

[0015]

EFFECTS OF THE INVENTION According to the present invention, it is possible to produce a puffed snack which retains the peculiar flavor of beans to some extent and further has an extremely unique flavor as a whole due to the flavor of seaweed. Next, the present invention will be described with reference to examples.

[0016]

[Example] Almost all crushed pea beans have openings 2
Beans having a water content of 14%, which can pass through a 800 μm sieve and 40% by weight or more of the whole crushed material can pass through a sieve with an opening of 2360 μm and cannot pass through a sieve with an opening of 2000 μm. Almost all of the grits can be passed through a sieve having a mesh opening of 2800 μm, and 40% by weight or more of the entire grits can be sieved at 2360 μm.
50 g of rice grits having a water content of 14% which cannot pass through a sieve having an opening of 2000 μm and which cannot pass through a sieve having an opening of 2000 μm.
The mixture was mixed at a ratio of 0 to prepare a snack raw material. The obtained snack raw material is a single-screw extruder (Tape. In
c.) collet machine (with a circular hole with a diameter of 3 mm installed in two places and equipped with a die), a die temperature of 210
° C, feed rate 900 g / min, screw speed 600
After the expansion treatment was performed under the rpm condition, the obtained expansion product was cut into a length of about 4 cm (expansion degree 11.5 times).
Next, the puffed product was dried with hot air under the conditions of 140 ° C. for 3 minutes, and then 55 parts by weight of edible fats and oils (palm oil and rice oil were added to 100 parts by weight of the obtained puffed product (water content 1.0%)). 7:
(Mixture of 3) was sprayed at 40 ° C. After that, 0.5% by weight of salt and 1.0% by weight of green laver (ground and crushed product having a length and width of 1 mm or less) were sprinkled on the expanded product.
The obtained puffed snack has no variation in the flavor of beans,
In addition, while maintaining the flavor peculiar to peas to some extent, it also had a sufficient flavor of seaweed, and exhibited an extremely unique flavor as a whole.

 ─────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Manki Teraoka 1-5-7 Mikitei-cho, Higashiosaka-shi, Osaka House Food Industry Co., Ltd.

Claims (1)

[Claims] 1. A method for producing a puffed snack, comprising puffing a raw material containing a bean raw material with an extruder, wherein the puffed snack is seasoned and flavored with seaweed. .