CN1032346C - Method of snack food manufacture - Google Patents

Abstract

The present invention relates to a method for producing hollow foods, which comprises the following steps: at least two layers of starch containing foods are placed in a contact mode to form layered foods, wherein each layer of the layered foods has a certain affinity with the adjacent layer; the foods are shaped to obtain an uncooked food; the inner surfaces of the outer edges of the adjacent layers the food are sealed, and the food is steamed and boiled in a certain mode so that steam generated between the layers during steaming and boiling forces the adjacent layers to separate from each other at some points while the outer edges of the adjacent layers of the food are contacted.

Description

The preparation method of hollow food

What the present invention relates to is a kind of making food new method, the especially preparation method of the hollow food of full-enclosed type.

The prior art of chrisps, corn-dodger and other food of being used to produce oil is that potato and/or cereal-granules, cereal thin slice or starch are mixed with water and other typical additives, but adopt rolling extrusion molding, the mixture that generates is formed, then food is cut into needed size, at last with fried or other suitable technology to the shaping cooking food to produce dessert.

The purpose of this invention is to provide a kind of method that the oneself supports the hollow food of full-enclosed type of producing, can reduce and produce the required raw material of same volume snack food.

Say to overview, the invention provides a kind of method of making hollow food, comprise two-layer at least food material starch-containing and water is overlapped placement to form the stratiform material, each layer of above-mentioned stratiform material has low affinity to its adjacent courses.

Cut and moulding, make between this stratiform material adjacent layer along the peripheral boundary sealing and link and form molded food product; This molded food product is cooked with sufficient temperature with via adequate time, thus the water vapour that makes in the gastronomical process to be produced make adjacent courses the central part distribution from, but molded food product around boundary portion still keep binding; This gastronomical process is continued one period sufficient time, and significantly being reduced to up to the moisture content of this molded food product is enough to into a hollow and complete sealing moulding food.

Select suitable ingredients mixture, as starch-containing, vegetables or cereal-granules and vegetables or cereal thin slice and the suitable emulsifying agent and the mixture of other additive that is usually used in food processing, with mixture rolling or extrusion molding under suitably high pressure, to produce chip material, this chip material can be not bonding with another chip material when two layers or multilayer material contacts and put formation laminar sheet material simultaneously to having lower affinity with a kind of chip material.

Starch-containing material also comprises the mixture of potato and/or suitable grain, cereal thin slice or starch.Also contain suitable emulsifying agent or modifier in the material.

In one embodiment of the invention, the method of the rolling or ertruding food product that is provided comprises that starch-containing vegetables or grain dust form the above-mentioned material of one deck at least, at least two layers of material are overlapped placement to form stratiform, every layer of wherein above-mentioned stratiform material is separable with adjacent bed, cut above-mentioned stratiform material, form not cooked food.Cook this food then in a certain way, the steam that produces in food during the cooking forces the adjacent layer of food to produce separation at a distance at the distance edge, is keeping between the food adjacent layer edge simultaneously contacting and being connected.

In another embodiment, starch-containing material can be extruded the formation tubulose, then forms the stratiform material by one group of roll, and the stratiform material can cut into the desired shape and the cooking.

In another embodiment, with stratiform material cutting forming, with cooked food not by drier or place micro-wave oven to generate stable particle, moving and preserving before being beneficial to cook and pack.

Embodiment 1

Processing in advance and dry potato water content are about 15-20%, add water with 30-50% of the weight of relative potato and water, make the potato rehydration.Then mixture is produced the thin slice that thickness is 0.1-1mm by a line roll.With the mutual lamination of thin slice and with laminar sheet slight roll-in before cutting into required form, in fried last 10-300 seconds, the length of frying time depends on desired food configuration and other character in 160-200 ℃ frying oil then.The steam that produces in the frying forces interlayer to separate and forms hollow food.

Can believe that the method that provides among the embodiment 1 is to go up in the result of age of starch.Natural starch mainly is made up of known amylose and two kinds of basic polymer of amylopectin.Amylose is that anhydroglucose is partly by the relative big linear polymer of α-1,4 glycosidic bond with primary hydroxyl that contains and secondary hydroxyl (except the end portion of chain) bonding.

Hydroxyl possess hydrophilic property energy.But because the molecule of amylose is linear, may produces parallel orientation between they are mutual and arrange, and between polymer, produce abundant hydrogen bonding, thus, cause amylose that the affinity of water is descended.

In the method for embodiment 1, the thin slice of initial rehydration and molding procedure production firm stable, wherein amylose molecule is aging has reduced widely to becoming the surperficial affinity of key.When folding another thin slice on the later thin slice, between two surfaces, only produce relative weak bond and close, form under the vapor action that stratiform food is produced in frying and isolate.

The cutting laminar sheet has been destroyed near the lamination the line of cut, and food product edges is bonded together.The steam that interlayer produces when so just helping to fry.

Claims (12)

1. method of producing the hollow food of full-enclosed type is characterized in that:

At least two-layer food material overlapping starch-containing and water is placed, and its each layer only has low affinity to adjacent courses;

Utilize cutting and moulding to form molded food product along peripheral boundary is close with binding between this stratiform material adjacent courses;

This molded food product is cooked with sufficient temperature with via adequate time, thereby the water vapour that makes in the gastronomical process to be produced makes the core of adjacent courses separate, but molded food product around boundary portion still keep binding;

This gastronomical process is continued one period sufficient time, and significantly being reduced to up to the moisture content of this molded food product is enough to into the hollow food of a full-enclosed type.

2. the method for claim 1 is characterized in that described starch-containing material comprises the mixture of the particle, thin slice or the starch that come from vegetables and/or cereal.

3. method as claimed in claim 2, the mixture that it is characterized in that starchy material also comprise the additive commonly used in emulsifying agent and/or other making foods.

4. method as claimed in claim 2 is characterized in that starchy material comprises the mixture of potato granular, thin slice or starch.

5. the method for claim 1, it is two-layer to it is characterized in that the stratiform thing has.

6. as claim 1 or 5 described methods, it is characterized in that the stratiform material is rolling or squeezes out individual layer, then the overlapping of two individual layers is formed.

7. method as claimed in claim 5 is characterized in that the stratiform material is squeezed into a tubulose and flattens and form.

8. the method for claim 1 is characterized in that each layer has 0.1 to 1.0 millimeter thickness.

9. the method for claim 1 is characterized in that each layer is to come from the partly aging result of starch before this stratiform material forming to the low-affinity of adjacent courses.

10. the method for claim 1 is characterized in that molded food product is to fry in shallow oil 10 to 300 seconds to ripe under 160 ℃ to 200 ℃ temperature in edible oil.

11. the method for claim 1, it is characterized in that before the cooking moisture content in the molded food product account for starch-containing and water the food material gross weight 30% to 50%.

12. a method of producing the hollow food of full-enclosed type is characterized in that:

At least two-layer food material overlapping starch-containing and water is placed, and its each layer only has low affinity to adjacent courses;

Utilize cutting and moulding to form molded food product along peripheral boundary is close with binding between this stratiform material adjacent courses;

Dry this molded food product forms the stable not instant food particle of the moulding of the cooking, is suitable for storage and transportation;

This molded food product is cooked with sufficient temperature with via adequate time, thereby the water vapour that makes in the gastronomical process to be produced makes the core of adjacent courses separate, but molded food product around boundary portion still keep binding;

This gastronomical process is continued one period sufficient time, and significantly being reduced to up to the moisture content of this molded food product is enough to into the hollow food of a full-enclosed type.