JP4711985B2 - Method for producing puffed food - Google Patents

Description

本発明は膨化食品の製造方法に関し、更に詳しくはお湯を注ぐことにより短時間で本来の食品と同等の好ましい形状や食感等を有するものとなる膨化食品を製造する方法に関する。   The present invention relates to a method for producing a puffed food, and more particularly to a method for producing a puffed food that has a preferable shape and texture equivalent to that of the original food in a short time by pouring hot water.

従来、前記のような膨化食品の製造方法として、米粉を含有する食用粉類と水とをエクストルーダーに供して、これらを加圧加熱処理することにより該食用粉類に含まれる澱粉質をα化しつつ押出し成形すると同時に成形物を膨化することが行なわれている（例えば特許文献１〜３参照）。これらの従来法では、押出し成形した成形物を延伸したり、また食用粉類として米粉の他にこんにゃく精粉を含有するものを用いること等も行なわれているが、いずれも、米粉を含有する食用粉類と水との混練物を比較的高温高圧下のエクストルーダーから低圧雰囲気下へ押出すときの相応に激しい水分の気化により押出し成形物を多孔質状のものに膨化している。   Conventionally, as a method for producing a puffed food as described above, edible powders containing rice flour and water are subjected to an extruder and subjected to pressure and heat treatment to obtain starch contained in the edible powders as α. Extrusion molding is being performed while the molded product is expanded at the same time (see, for example, Patent Documents 1 to 3). In these conventional methods, an extruded molded product is stretched, or edible flour containing konjac refined powder in addition to rice flour is also used, but all contain rice flour. When the mixture of edible powder and water is extruded from an extruder under a relatively high temperature and high pressure into a low pressure atmosphere, the extrudate is expanded into a porous one by vaporizing the correspondingly intense water.

しかし、かかる従来の製造方法には、押出し成形物の膨化品として得られる膨化食品にお湯を注いで膨潤させると、すなわち湯戻しすると、形状が崩れ易く、また所謂へたった状態の食感の悪いものになってしまうという問題がある。
特開昭６３−２２６２４６号公報 特開平５−１２３１２１号公報 特開２００１−２９２７３０号公報 However, in such a conventional manufacturing method, when hot water is poured into a puffed food obtained as a puffed product of an extrudate and swollen, that is, when reconstituted with hot water, the shape tends to collapse, and the so-called stale texture is poor. There is a problem of becoming a thing.
Japanese Unexamined Patent Publication No. 63-226246 JP-A-5-123121 JP 2001-292730 A

本発明が解決しようとする課題は、湯戻しすることにより短時間で本来の食品と同等の好ましい形状や食感を有するものとなる膨化食品を製造する方法を提供する処にある。   The problem to be solved by the present invention is to provide a method for producing a puffed food that has a preferable shape and texture equivalent to those of the original food in a short time by reconstitution with hot water.

前記の課題を解決する本発明は、湯戻しして食する膨化食品の製造方法であって、下記のＡ群の食用粉／こんにゃく精粉＝９０／１０〜７０／３０（質量比）の割合で含有し且つ（Ａ群の食用粉とこんにゃく精粉との合計）／他の食材粉＝１００／０〜７５／２５（質量比）の割合で含有する食用粉類と水とを、食用粉類／水＝８０／２０〜７０／３０（質量比）の割合でエクストルーダーに供して、これらを加圧加熱処理することにより該食用粉類に含まれる澱粉質をα化しつつ、得られる成形物が膨化しないよう該エクストルーダーから６５〜８５℃で押出し成形し、成形物を乾燥した後、膨化処理することを特徴とする膨化食品の製造方法に係る。
Ａ群の食用粉：大麦粉、小麦粉、ライ麦粉、α化馬鈴薯粉、とうもろこし粉及び緑豆粉から選ばれる１種又は２種以上であって、平均粒径が７０〜１５０μｍのもの This invention which solves the said subject is a manufacturing method of the puffed food eaten by reconstitution with hot water, Comprising: The ratio of the following group A edible powder / konjac fine powder = 90 / 10-70 / 30 (mass ratio) Edible powder and water contained in a ratio of (A total of edible powder and konjac fine powder) / other food powder = 100/0 to 75/25 (mass ratio) Mold / water = 80/20 to 70/30 (mass ratio) for use in an extruder, and by subjecting them to pressure and heat treatment, the starch obtained in the edible powder is converted into α and obtained. The present invention relates to a method for producing a puffed food, characterized by extruding at 65 to 85 ° C. from the extruder so that the puff does not puff, drying the puff and then puffing it.
Group A edible flour: one or more selected from barley flour, wheat flour, rye flour, pregelatinized potato flour, corn flour and mung bean flour, having an average particle size of 70 to 150 μm

本発明では、Ａ群の食用粉を含有する食用粉類と水とをエクストルーダーに供して、これらを加圧加熱処理することにより該食用粉類に含まれる澱粉質をα化しつつ押出し成形する。ここでＡ群の食用粉というのは、前記した通り、大麦粉、小麦粉、ライ麦粉、α化馬鈴薯粉、とうもろこし粉及び緑豆粉から選ばれる１種又は２種以上をいう。本発明において、Ａ群の食用粉を含有する食用粉類としては、大麦粉、小麦粉、ライ麦粉、α化馬鈴薯粉、とうもろこし粉及び緑豆粉から選ばれる１種又は２種以上からなるＡ群の食用粉とこんにゃく精粉との混合系の他に、Ａ群の食用粉とこんにゃく精粉と他の食材粉との混合系が挙げられ、かかる他の食材粉としては野菜粉末、海草粉末、香辛料粉末等が挙げられるが、Ａ群の食用粉を含有する食用粉類としては、Ａ群の食用粉を５０質量％以上含有するものが好ましく、６０質量％以上含有するものがより好ましく、７０質量％以上含有するものが特に好ましい。Ａ群の食用粉を含有する食用粉類としてＡ群の食用粉とこんにゃく精粉との混合系を用いる場合、Ａ群の食用粉／こんにゃく精粉＝９０／１０〜７０／３０（質量比）の割合で含有するものを用いる。更に前記した他の食材粉をも用いるような場合には、（Ａ群の食用粉とこんにゃく精粉との合計）／他の食材粉＝１００／０〜７５／２５（質量比）の割合で含有するものを用いるが、９５／５〜８５／１５（質量比）の割合で含有するものを用いるのが好ましい。そしていずれの場合も、Ａ群の食用粉としては、平均粒径７０〜１５０μｍのものを用いる。尚、本発明において、α化馬鈴薯粉とは、馬鈴薯粉をα化度が１０〜９０となるように加工したものをいう。   In the present invention, an edible powder containing Group A edible powder and water are subjected to an extruder and subjected to pressure heating treatment to extrude the starch contained in the edible powder while being gelatinized. . Here, the edible powder of Group A means one or more kinds selected from barley flour, wheat flour, rye flour, pregelatinized potato flour, corn flour and mung bean flour as described above. In the present invention, the edible powders containing Group A edible powders include those of Group A consisting of one or more selected from barley flour, wheat flour, rye flour, pregelatinized potato flour, corn flour and mung bean flour. In addition to a mixed system of edible powder and konjac fine powder, a mixed system of Group A edible powder and konjac fine powder and other food powders can be mentioned. Such other food powders include vegetable powder, seaweed powder, and spices. Examples of edible powders containing Group A edible powder include those containing 50% by mass or more of Group A edible powder, more preferably those containing 60% by mass or more, and 70% by mass. Those containing at least% are particularly preferred. When a mixed system of Group A edible powder and konjac fine powder is used as the edible powder containing Group A edible powder, Group A edible powder / konjac fine powder = 90/10 to 70/30 (mass ratio) The one contained in the ratio is used. Furthermore, when using other above-mentioned foodstuff powder, it is in the ratio of (total of edible powder of Group A and konjac fine powder) / other foodstuff powder = 100/0 to 75/25 (mass ratio). Although what is contained is used, it is preferable to use what is contained at a ratio of 95/5 to 85/15 (mass ratio). And in any case, as an edible powder of A group, a thing with an average particle diameter of 70-150 micrometers is used. In the present invention, the pregelatinized potato powder refers to a product obtained by processing potato powder so that the degree of pregelatinization is 10 to 90.

また本発明において、Ａ群の食用粉を含有する食用粉類と水とは、これらを別々にエクストルーダーに供することもできるが、これらを予め混練しておいてからエクストルーダーに供するのが好ましい。そして双方は、Ａ群の食用粉を含有する食用粉類／水＝８０／２０〜７０／３０（質量比）の割合でエクストルーダーに供する。エクストルーダーとしては、一軸、二軸又は三軸以上の多軸、更には同方向回転又は異方向回転等、各種形式のものを用いることができるが、なかでも一軸エクストルーダーを用いるのが好ましく、一軸非膨化型エクストルーダーを用いるのが特に好ましい。   In the present invention, the edible powder containing the Group A edible powder and water can be separately supplied to the extruder, but it is preferable to knead these in advance before using them in the extruder. . And both use for an extruder by the ratio of the edible powder / water = 80 / 20-70 / 30 (mass ratio) containing the edible powder of A group. As the extruder, it is possible to use various types such as uniaxial, biaxial or multi-axial, more than triaxial, and the same direction rotation or different direction rotation. Among them, it is preferable to use a uniaxial extruder. It is particularly preferable to use a uniaxial non-expanded extruder.

Ａ群の食用粉を含有する食用粉類と水とを前記したようにエクストルーダーに供して、これらを加圧加熱処理するときの加熱混練時の温度及び時間は通常３０〜１８０℃で３０〜１８０秒間、好ましくは９０〜１１０℃で４５〜７５秒間とし、また押出し圧力（吐出圧力）は通常２〜１５ＭＰａ、好ましくは４〜６ＭＰａとする。かかる条件下で加圧加熱処理することによる押出し成形は押出しと成形とを分けて行なうこともできるが、同時に行なうのが好ましい。エクストルーダーから押出し成形して得られる成形物の形状としては、米粒状、球状、麺状、中実又は中空のショートパスタ状、シート状等、各種が挙げられる。かかる成形物の形状は、例えばエクストルーダーの押出し口に取付けるダイの形状によって変えることができる。   The edible powder containing the edible powder of Group A and water are subjected to an extruder as described above, and the temperature and time at the time of heating and kneading when these are heated under pressure are usually 30 to 180 ° C. and 30 to 30 ° C. 180 seconds, preferably 90 to 110 ° C. for 45 to 75 seconds, and the extrusion pressure (discharge pressure) is usually 2 to 15 MPa, preferably 4 to 6 MPa. Extrusion molding by pressurizing and heating under such conditions can be carried out separately from extrusion and molding, but it is preferable to perform them simultaneously. Examples of the shape of the molded product obtained by extrusion molding from an extruder include various types such as a rice granular shape, a spherical shape, a noodle shape, a solid or hollow short pasta shape, and a sheet shape. The shape of such a molded product can be changed depending on, for example, the shape of a die attached to the extrusion port of the extruder.

本発明では、以上説明したように、Ａ群の食用粉を含有する食用粉類と水とをエクストルーダーに供して、これらを加圧加熱処理することにより該食用粉類に含まれる澱粉質をα化しつつ押出し成形するが、かかる押出し成形を得られる成形物が膨化しないように行なう。前記したように、従来の製造方法では、エクストルーダーから成形物を押出すと同時に該成形物を膨化している。従来の製造方法では、比較的高温高圧下のエクストルーダーから低圧雰囲気下へ成形物を押出し、このとき該成形物に相応に激しい水分の気化を起こさせて、該成形物を多孔質状のものに膨化しているが、本発明では得られる成形物が膨化しないように押出し成形するのである。本発明者らの知見によれば、得られる成形物の膨化には、成形物の押出し成形に用いる混練物の水分や該混練物の形成に用いる食用粉類の粒度等、またエクストルーダーから成形物を押出すときの圧力や温度等が影響するが、エクストルーダーによる加圧加熱処理を通常の条件下で行なう限り、エクストルーダーから成形物を押出すときの温度の影響が大きい。本発明では、得られる成形物の膨化をできるだけ確実に抑えるため、エクストルーダーから成形物を６５〜８５℃で押出す。   In the present invention, as described above, the edible powder containing Group A edible powder and water are subjected to an extruder, and the starchy substance contained in the edible powder is subjected to pressure heating treatment. Extrusion molding is carried out while making it alpha, but the molded product from which such extrusion molding can be obtained is carried out so as not to expand. As described above, in the conventional manufacturing method, a molded product is extruded from an extruder, and at the same time, the molded product is expanded. In the conventional manufacturing method, a molded product is extruded from an extruder under a relatively high temperature and high pressure into a low pressure atmosphere, and at this time, the molded product is caused to vaporize a corresponding amount of moisture, and the molded product is porous. However, in the present invention, extrusion molding is performed so that the molded product obtained does not expand. According to the knowledge of the present inventors, for the expansion of the obtained molded product, the water content of the kneaded product used for extrusion molding of the molded product, the particle size of the edible powder used for forming the kneaded product, etc., and molding from the extruder Although the pressure, temperature, etc. when extruding an object influence, as long as the pressure heating process by an extruder is performed on normal conditions, the influence of the temperature at the time of extruding a molded object from an extruder is large. In the present invention, the molded product is extruded from an extruder at 65 to 85 ° C. in order to suppress expansion of the obtained molded product as much as possible.

本発明では、以上説明したようにエクストルーダーから膨化することなく押出し成形した成形物を乾燥した後、膨化処理する。乾燥は６０〜７０℃で成形物の水分が１０〜１５質量％になるまで行なうのが好ましく、また膨化処理は乾燥した成形物を熱風雰囲気下にて１６０〜２８０℃で１０〜１８０秒間加熱する処理が好ましく、１７０〜２４０℃で１５〜７５秒間加熱する処理がより好ましい。かくして乾燥し、膨化処理した成形物は適宜冷却する。   In the present invention, as described above, the molded product extruded without being expanded from the extruder is dried and then expanded. Drying is preferably performed at 60 to 70 ° C. until the moisture content of the molded product becomes 10 to 15% by mass, and the expansion treatment is performed by heating the dried molded product at 160 to 280 ° C. for 10 to 180 seconds in a hot air atmosphere. Treatment is preferred, and treatment at 170 to 240 ° C. for 15 to 75 seconds is more preferred. The molded product thus dried and expanded is appropriately cooled.

本発明では、以上説明した通り、Ａ群の食用粉を含有する食用粉類と水とをエクストルーダーに供して、これらを加圧加熱処理することにより該食用粉類に含まれる澱粉質をα化しつつ得られる成形物が膨化しないよう押出し成形する。この段階で得られる成形物は澱粉間のつながりが密な網目構造体となる。かかる成形物を乾燥することにより澱粉質のα化を維持しつつ、更に膨化処理することにより澱粉間のつながりが密な網目構造のままで多孔質構造体とする。かくして得られる膨化食品は、多孔質構造体であるため湯戻りが良く、また湯戻りしたときに澱粉間のつながりが密な網目構造であるため所謂へたり感はなく、歯ごたえが良い。   In the present invention, as described above, the edible powder containing Group A edible powder and water are subjected to an extruder, and these are subjected to pressure and heat treatment to thereby convert the starch contained in the edible powder into α Extrusion molding is performed so that the resulting molded product does not expand. The molded product obtained at this stage becomes a network structure in which the starch is closely connected. The molded product is dried to maintain a starch gelatinized, and further expanded to obtain a porous structure with a tight network structure between starches. The puffed food obtained in this way has a porous structure, so that it is easy to return to hot water, and when it is returned to the hot water, it has a dense network structure between starches, so it does not feel soggy and has a good texture.

本発明によると、湯戻しすることにより短時間で本来の食品と同等の好ましい形状や食感を有するものとなる膨化食品を製造することができる。   According to the present invention, it is possible to produce a puffed food having a preferable shape and texture equivalent to those of the original food in a short time by reconstitution with hot water.

試験区分１（膨化食品の製造）
参考例１
Ａ群の食用粉として平均粒径１２５μｍの大麦粉を用い、この大麦粉７５kgと水２５kgとをミキサーで混練し、その混練物１００kgを一軸エクストルーダー（エヌピー食品社製のＭＣ−１１０２型）に供して加圧加熱処理することにより、大麦粉に含まれる澱粉質をα化しつつ、得られる成形物が膨化しないよう所定形状のダイを介して米粒状に押出し成形した。エクストルーダーの条件は、加熱混練時の温度及び時間を１００℃で６０秒間とし、また押出し圧力（吐出圧力）を５ＭＰａとした。そして押出し成形部側（吐出部側）を冷却して押出し温度（吐出温度）を８０℃とした。かくして押出し成形した成形物を多段乾燥機を用いて７０℃で９０分間乾燥し、水分を１２質量％とした後、乾燥した成形物を熱風式オーブン（荒川製作所社製の商品名ジェットゾーンオーブン）を用いて２３０℃で２０秒間熱風加熱することにより膨化処理し、室温まで冷却して、参考例１の膨化食品を製造した。 Test Category 1 (Manufacturing of puffed food)
Reference example 1
Barley flour having an average particle size of 125 μm is used as Group A edible powder, and 75 kg of this barley flour and 25 kg of water are kneaded with a mixer, and 100 kg of the kneaded product is put into a uniaxial extruder (MC 1102 manufactured by NP Foods). By subjecting to pressurization and heat treatment, the starchy material contained in the barley flour was converted to α while being extruded into a rice granule through a die having a predetermined shape so that the resulting molded product would not expand. Extruder conditions were such that the temperature and time during heat-kneading were 100 ° C. for 60 seconds, and the extrusion pressure (discharge pressure) was 5 MPa. And the extrusion molding part side (discharge part side) was cooled, and extrusion temperature (discharge temperature) was 80 degreeC. The molded product thus extruded is dried at 70 ° C. for 90 minutes using a multi-stage dryer to make the moisture content 12% by mass, and the dried molded product is then heated in a hot air oven (trade name jet zone oven manufactured by Arakawa Seisakusho). And puffed by heating with hot air at 230 ° C. for 20 seconds and cooled to room temperature to produce a puffed food of Reference Example 1.

参考例２
Ａ群の食用粉として平均粒径１２５μｍの大麦粉を用い、この大麦粉９５kgとこんにゃく精粉５kgとをミキサーで混合した後、その混合物７５kgと水２５kgとをミキサーで混練し、その混練物１００kgを一軸エクストルーダー（エヌピー食品社製のＭＣ−１１０２型）に供して加圧加熱処理することにより、大麦粉に含まれる澱粉質をα化しつつ、得られる成形物が膨化しないよう所定形状のダイを介して米粒状に押出し成形した。エクストルーダーの条件は、加熱混練時の温度及び時間を１００℃で６０秒間とし、また押出し圧力（吐出圧力）を５ＭＰａとした。そして押出し成形部側（吐出部側）を冷却して押出し温度（吐出温度）を８０℃とした。かくして押出し成形した成形物を多段乾燥機を用いて７０℃で９０分間乾燥し、水分を１２質量％とした後、乾燥した成形物を熱風式オーブン（荒川製作所社製の商品名ジェットゾーンオーブン）を用いて２３０℃で２０秒間熱風加熱することにより膨化処理し、室温まで冷却して、参考例２の膨化食品を製造した。 Reference example 2
Barley flour having an average particle size of 125 μm was used as an edible powder for Group A. After mixing 95 kg of this barley flour and 5 kg of konjac flour with a mixer, 75 kg of the mixture and 25 kg of water were kneaded with a mixer, and 100 kg of the kneaded product. Is subjected to pressure and heat treatment using a uniaxial extruder (MC 1102 manufactured by NP Foods Co., Ltd.), so that the starchy material contained in the barley flour is α and the resulting molded product does not expand. And extruded into a rice granule. Extruder conditions were such that the temperature and time during heat-kneading were 100 ° C. for 60 seconds, and the extrusion pressure (discharge pressure) was 5 MPa. And the extrusion molding part side (discharge part side) was cooled, and extrusion temperature (discharge temperature) was 80 degreeC. The molded product thus extruded is dried at 70 ° C. for 90 minutes using a multi-stage dryer to make the moisture content 12% by mass, and the dried molded product is then heated in a hot air oven (trade name jet zone oven manufactured by Arakawa Seisakusho). And puffed by heating with hot air at 230 ° C. for 20 seconds and cooled to room temperature to produce a puffed food of Reference Example 2.

実施例又は参考例３〜２１
Ａ群の食用粉とこんにゃく精粉とを表１記載のように用い、製造条件を表１記載のように変えたこと以外は参考例１又は２と同様にして、実施例又は参考例３〜２１の膨化食品を製造した。尚、α化馬鈴薯粉はα化度７０のものを用いた（以下同じ）。 Examples or Reference Examples 3 to 21
Except that Group A edible powder and konjac flour were used as shown in Table 1 and the production conditions were changed as shown in Table 1, Example 1 or Reference Example 3 21 puffed foods were produced. As the pregelatinized potato powder, one having a pregelatinization degree of 70 was used (hereinafter the same).

比較例１
Ａ群の食用粉として平均粒径１２５μｍの大麦粉を用い、この大麦粉７５kgとこんにゃく精粉２５kgとをミキサーで混合した後、その混合物７５kgと水２５kgとをミキサーで混練し、その混練物１００kgを一軸エクストルーダー（エヌピー食品社製のＭＣ−１１０２型）に供して加圧加熱処理することにより、大麦粉に含まれる澱粉質をα化しつつ、所定形状のダイを介して米粒状に押出し成形すると同時に成形物を膨化した。エクストルーダーの条件は、加熱混練時の温度及び時間を１５０℃で４５秒間とし、また押出し圧力（吐出圧力）を７ＭＰａとして、更に押出し温度（吐出温度）を加熱混練時の温度のままで１５０℃とした。かくして押出し成形すると同時に膨化した成形物を室温まで冷却して、比較例１の膨化食品を製造した。 Comparative Example 1
Barley flour having an average particle size of 125 μm was used as the edible powder of Group A. After mixing 75 kg of this barley flour and 25 kg of konjac flour with a mixer, 75 kg of the mixture and 25 kg of water were kneaded with a mixer, and 100 kg of the kneaded product. Is subjected to pressure and heat treatment using a uniaxial extruder (MC 1102 manufactured by NP Foods Co., Ltd.), while the starch contained in the barley flour is converted into α and extruded into a rice granule through a die having a predetermined shape. At the same time, the molding was expanded. The conditions of the extruder are as follows: the temperature and time during heating and kneading are set to 150 ° C. for 45 seconds, the extrusion pressure (discharge pressure) is set to 7 MPa, and the extrusion temperature (discharge temperature) is maintained at the same temperature as during heating and kneading. It was. Thus, the expanded product simultaneously with extrusion molding was cooled to room temperature, and the expanded food of Comparative Example 1 was produced.

比較例２〜６
Ａ群の食用粉として表１記載のものを用いたこと以外は比較例１と同様にして、比較例２〜６の膨化食品を製造した。 Comparative Examples 2-6
The puffed foods of Comparative Examples 2 to 6 were produced in the same manner as Comparative Example 1 except that the edible powders of Table A were used as Group A edible powders.

参考例２２
Ａ群の食用粉として平均粒径１２５μｍのα化馬鈴薯粉と大麦粉との等量混合物を用い、この等量混合物７５kgと水２５kgとをミキサーで混練し、その混練物１００kgを一軸エクストルーダー（エヌピー食品社製のＭＣ−１１０２型）に供して加圧加熱処理することにより、α化馬鈴薯粉及び大麦粉に含まれる澱粉質をα化しつつ、得られる成形物が膨化しないよう所定形状のダイを介して米粒状に押出し成形した。エクストルーダーの条件は、加熱混練時の温度及び時間を１００℃で６０秒間とし、また押出し圧力（吐出圧力）を５ＭＰａとした。そして押出し成形部側（吐出部側）を冷却して押出し温度（吐出温度）を８０℃とした。かくして押出し成形した成形物を多段乾燥機を用いて７０℃で９０分間乾燥し、水分を１２質量％とした後、乾燥した成形物を熱風式オーブン（荒川製作所社製の商品名ジェットゾーンオーブン）を用いて２３０℃で２０秒間熱風加熱することにより膨化処理し、室温まで冷却して、参考例２２の膨化食品を製造した。 Reference Example 22
As an edible powder of Group A, an equal mixture of pregelatinized potato flour and barley flour having an average particle diameter of 125 μm was used, and 75 kg of this equal mixture and 25 kg of water were kneaded with a mixer, and 100 kg of the kneaded mixture was uniaxial extruder ( NP Foods Co., Ltd. MC-1102 type) and pressurizing and heat-treating, the starch material contained in the pregelatinized potato flour and barley flour is alphanized, and the die of a predetermined shape is prevented from expanding. And extruded into a rice granule. Extruder conditions were such that the temperature and time during heat-kneading were 100 ° C. for 60 seconds, and the extrusion pressure (discharge pressure) was 5 MPa. And the extrusion molding part side (discharge part side) was cooled, and extrusion temperature (discharge temperature) was 80 degreeC. The molded product thus extruded is dried at 70 ° C. for 90 minutes using a multi-stage dryer to make the moisture content 12% by mass, and the dried molded product is then heated in a hot air oven (trade name jet zone oven manufactured by Arakawa Seisakusho). And puffed by heating with hot air at 230 ° C. for 20 seconds and cooled to room temperature to produce a puffed food of Reference Example 22.

実施例２３
Ａ群の食用粉として平均粒径１２５μｍのα化馬鈴薯粉と大麦粉との等量混合物を用い、この等量混合物７５kgとこんにゃく精粉２５kgとをミキサーで混合した後、その混合物７５kgと水２５kgとをミキサーで混練し、その混練物１００kgを一軸エクストルーダー（エヌピー食品社製のＭＣ−１１０２型）に供して加圧加熱処理することにより、α化馬鈴薯粉及び大麦粉に含まれる澱粉質をα化しつつ、得られる成形物が膨化しないよう所定形状のダイを介して米粒状に押出し成形した。エクストルーダーの条件は、加熱混練時の温度及び時間を１００℃で６０秒間とし、また押出し圧力（吐出圧力）を５ＭＰａとした。そして押出し成形部側（吐出部側）を冷却して押出し温度（吐出温度）を８０℃とした。かくして押出し成形した成形物を多段乾燥機を用いて７０℃で９０分間乾燥し、水分を１２質量％とした後、乾燥した成形物を熱風式オーブン（荒川製作所社製の商品名ジェットゾーンオーブン）を用いて２３０℃で２０秒間熱風加熱することにより膨化処理し、室温まで冷却して、実施例２３の膨化食品を製造した。 Example 23
Using an equal mixture of pregelatinized potato powder and barley flour with an average particle size of 125 μm as edible powder for Group A, 75 kg of this equal mixture and 25 kg of konjac flour were mixed with a mixer, and then 75 kg of the mixture and 25 kg of water were mixed. Kneaded with a mixer, and 100 kg of the kneaded product is subjected to pressure and heat treatment using a uniaxial extruder (MC 1102 manufactured by NP Foods Co., Ltd.), so that starch contained in the pregelatinized potato flour and barley flour can be obtained. While forming into α, the resulting molded product was extruded into a rice granule through a die having a predetermined shape so as not to expand. Extruder conditions were such that the temperature and time during heat-kneading were 100 ° C. for 60 seconds, and the extrusion pressure (discharge pressure) was 5 MPa. And the extrusion molding part side (discharge part side) was cooled, and extrusion temperature (discharge temperature) was 80 degreeC. The molded product thus extruded is dried at 70 ° C. for 90 minutes using a multi-stage dryer to make the moisture content 12% by mass, and the dried molded product is then heated in a hot air oven (trade name jet zone oven manufactured by Arakawa Seisakusho). And puffed by heating with hot air at 230 ° C. for 20 seconds and cooled to room temperature to produce a puffed food of Example 23.

実施例又は参考例２４〜２７
Ａ群の食用粉とこんにゃく精粉とを表１記載のように用いたこと以外は参考例２２又は実施例２３と同様にして、実施例又は参考例２４〜２７の膨化食品を製造した。 Examples or Reference Examples 24-27
Exfoliated foods of Examples or Reference Examples 24-27 were produced in the same manner as Reference Example 22 or Example 23 except that Group A edible powder and konjac fine powder were used as shown in Table 1.

比較例７
Ａ群の食用粉として平均粒径１２５μｍのα化馬鈴薯粉と大麦粉との等量混合物を用い、この等量混合物７５kgとこんにゃく精粉２５kgとをミキサーで混合した後、その混合物７５kgと水２５kgとをミキサーで混練し、その混練物１００kgを一軸エクストルーダー（エヌピー食品社製のＭＣ−１１０２型）に供して加圧加熱処理することにより、α化馬鈴薯粉及び大麦粉に含まれる澱粉質をα化しつつ、所定形状のダイを介して米粒状に押出し成形すると同時に成形物を膨化した。エクストルーダーの条件は、加熱混練時の温度及び時間を１５０℃で４５秒間とし、また押出し圧力（吐出圧力）を７ＭＰａとして、更に押出し温度（吐出温度）を加熱混練時の温度のままで１５０℃とした。かくして押出し成形すると同時に膨化した成形物を室温まで冷却して、比較例７の膨化食品を製造した。 Comparative Example 7
Using an equal mixture of pregelatinized potato powder and barley flour with an average particle size of 125 μm as edible powder for Group A, 75 kg of this equal mixture and 25 kg of konjac flour were mixed with a mixer, and then 75 kg of the mixture and 25 kg of water were mixed. Kneaded with a mixer, and 100 kg of the kneaded product is subjected to pressure and heat treatment using a uniaxial extruder (MC 1102 manufactured by NP Foods Co., Ltd.), so that starch contained in the pregelatinized potato flour and barley flour can be obtained. While forming into α, it was extruded into a rice grain through a die having a predetermined shape, and at the same time, the molded product was expanded. The conditions of the extruder are as follows: the temperature and time during heating and kneading are set to 150 ° C. for 45 seconds, the extrusion pressure (discharge pressure) is set to 7 MPa, and the extrusion temperature (discharge temperature) is maintained at the same temperature as during heating and kneading. It was. Thus, the extrudate and the expanded product were simultaneously cooled to room temperature to produce the expanded food of Comparative Example 7.

比較例８及び９
Ａ群の食用粉として表１記載のものを用いたこと以外は比較例７と同様にして、比較例８及び９の膨化食品を製造した。 Comparative Examples 8 and 9
The puffed foods of Comparative Examples 8 and 9 were produced in the same manner as Comparative Example 7 except that the edible powders of Table A were used as Group A edible powders.

実施例２８
参考例２と同様にして実施例２８の膨化食品を製造した。但しここでは、Ａ群の食用粉として平均粒径１２５μｍの大麦粉を用い、この大麦粉７５kgとこんにゃく精粉２５kgとをミキサーで混合した後、その混合物７５kgと水２５kgとをミキサーで混練し、その混練物１００kgを一軸エクストルーダーに供して加圧加熱処理することにより、大麦粉に含まれる澱粉質をα化しつつ、得られる成形物が膨化しないよう所定形状のダイを介して直径が１．６mmで長さが２０cmの麺状に押出し成形した。 Example 28
The puffed food of Example 28 was produced in the same manner as in Reference Example 2. However, here, barley flour having an average particle size of 125 μm was used as an edible powder of Group A, and after mixing 75 kg of this barley flour and 25 kg of konjac flour with a mixer, 75 kg of the mixture and 25 kg of water were kneaded with a mixer, By subjecting 100 kg of the kneaded material to a uniaxial extruder and pressurizing and heating, the starch material contained in the barley flour is α, and the molded product obtained has a diameter of 1. It was extruded into a noodle shape having a length of 6 mm and a length of 20 cm.

実施例２９及び３０
Ａ群の食用粉として表１記載のものを用いたこと以外は実施例２８と同様にして、実施例２９及び３０の膨化食品を製造した。 Examples 29 and 30
Exfoliated foods of Examples 29 and 30 were produced in the same manner as Example 28 except that the edible powders of Group A were used as Group A edible powders.

比較例１０
比較例１と同様にして比較例１０の膨化食品を製造した。但しここでは、一軸エクストルーダーに取付けた所定形状のダイを介して直径が１．６mmで長さが２０cmの麺状に押出し成形すると同時にその成形物を膨化した。 Comparative Example 10
The puffed food of Comparative Example 10 was produced in the same manner as Comparative Example 1. Here, however, the molded product was expanded by simultaneously extruding into a noodle shape having a diameter of 1.6 mm and a length of 20 cm through a die having a predetermined shape attached to a uniaxial extruder.

比較例１１及び１２
Ａ群の食用粉として表１記載のものを用いたこと以外は比較例１０と同様にして、比較例１１及び１２の膨化食品を製造した。





























Comparative Examples 11 and 12
The puffed foods of Comparative Examples 11 and 12 were produced in the same manner as Comparative Example 10 except that the edible powders of Group A were used as Group A edible powders.

試験区分２（評価）
試験区分１で製造した各例の膨化食品について、テクスチャ評価及び官能評価を次のように行ない、総合評価した。結果を表２にまとめて示した。 Test category 2 (evaluation)
About the puffed food of each example manufactured by the test category 1, texture evaluation and sensory evaluation were performed as follows, and were comprehensively evaluated. The results are summarized in Table 2.

テクスチャ評価
各例の膨化食品１５ｇに９０℃のお湯２００mlを加えてから３分後又は１０分後のものについてテクスチャを全研社製の商品名ＴＥＸＴＵＲＯＭＥＴＥＲ ＧＴＸ−２（プランジャー：アクリル樹脂製の直径１８mm、クリアランス０．３mm）を用いて測定した。 Texture Evaluation For 15 g of each example of puffed food, 200 ml of 90 ° C. hot water was added, and after 3 minutes or 10 minutes, the texture was given to the product name TEXTUROMETER GTX-2 (plunger: diameter made of acrylic resin) 18 mm, clearance 0.3 mm).

官能評価
各例の膨化食品１５ｇに９０℃のお湯２００mlを加えてから３分後のものについて、男性１０名及び女性１０名の合計２０名の官能評価員により、各実施例又は参考例とこれらに対応する比較例との２点比較でどちらが好ましいかを評価した。具体的には、実施例又は参考例１〜１１対比較例１、参考例１２及び実施例１３対比較例２、参考例１４及び実施例１５対比較例３、参考例１６及び実施例１７対比較例４、参考例１８及び実施例１９対比較例５、参考例２０及び実施例２１対比較例６、参考例２２及び実施例２３対比較例７、参考例２４及び実施例２５対比較例８、参考例２６及び実施例２７対比較例９、実施例２８対比較例１０、実施例２９対比較例１１、実施例３０対比較例１２の関係で２点比較した。表２には、各実施例を好ましいとした人数を記載した。尚、＊＊は１％の危険率で有意であることを示し、また＊は５％の危険率で有意であることを示す。 Sensory evaluation About 15 minutes after adding 200 ml of 90 ° C. hot water to 15 g of puffed food of each example, each of the examples or reference examples and these were given by a total of 20 sensory evaluators of 10 men and 10 women. Which is preferable was evaluated by a two-point comparison with a comparative example corresponding to. Specifically, Examples or Reference Examples 1 to 11 vs. Comparative Example 1, Reference Example 12 and Example 13 vs. Comparative Example 2, Reference Example 14 and Example 15 vs. Comparative Example 3, Reference Example 16 and Example 17 vs. Comparative Example 4, Reference Example 18 and Example 19 vs. Comparative Example 5, Reference Example 20 and Example 21 vs. Comparative Example 6, Reference Example 22 and Example 23 vs. Comparative Example 7, Reference Example 24 and Example 25 vs. Comparative Example 8, Reference Example 26 and Example 27 vs. Comparative Example 9, Example 28 vs. Comparative Example 10, Example 29 vs. Comparative Example 11, Example 30 vs. Comparative Example 12 were compared at two points. Table 2 lists the number of persons preferred for each example. In addition, ** indicates that it is significant at a risk rate of 1%, and * indicates that it is significant at a risk rate of 5%.

総合評価
下記の基準で評価した。
◎：３分後及び１０分後のテクスチャが２．５〜２．９kgの範囲内にあり、且つ官能評価の人数が１８人以上。
○：３分後及び１０分後のテクスチャが２．０〜２．４kg又は３．０〜３．４kgの範囲内にあり、且つ官能評価の人数が１５〜１７人。
△：３分後及び１０分後のテクスチャが１．５〜１．９kg又は３．５kg以上。
×：３分後及び１０分後のテクスチャが１．４kg以下。























Comprehensive evaluation The following criteria evaluated.
A: The texture after 3 minutes and 10 minutes is in the range of 2.5 to 2.9 kg, and the number of sensory evaluations is 18 or more.
○: The texture after 3 minutes and 10 minutes is in the range of 2.0 to 2.4 kg or 3.0 to 3.4 kg, and the number of sensory evaluations is 15 to 17 people.
(Triangle | delta): The texture after 3 minutes and 10 minutes is 1.5-1.9 kg or 3.5 kg or more.
X: The texture after 3 minutes and 10 minutes is 1.4 kg or less.

Claims (2)

湯戻しして食する膨化食品の製造方法であって、下記のＡ群の食用粉／こんにゃく精粉＝９０／１０〜７０／３０（質量比）の割合で含有し且つ（Ａ群の食用粉とこんにゃく精粉との合計）／他の食材粉＝１００／０〜７５／２５（質量比）の割合で含有する食用粉類と水とを、食用粉類／水＝８０／２０〜７０／３０（質量比）の割合でエクストルーダーに供して、これらを加圧加熱処理することにより該食用粉類に含まれる澱粉質をα化しつつ、得られる成形物が膨化しないよう該エクストルーダーから６５〜８５℃で押出し成形し、成形物を乾燥した後、膨化処理することを特徴とする膨化食品の製造方法。
Ａ群の食用粉：大麦粉、小麦粉、ライ麦粉、α化馬鈴薯粉、とうもろこし粉及び緑豆粉から選ばれる１種又は２種以上であって、平均粒径が７０〜１５０μｍのもの A method for producing a puffed food that is reconstituted with hot water, and is contained at a ratio of the following group A edible powder / konjac fine powder = 90/10 to 70/30 (mass ratio) and (group A edible powder) Edible flour / water = 80 / 20-70 / with edible flour and water contained at a ratio of (tokonjac fine powder) / other food powder = 100/0 to 75/25 (mass ratio) 30 is subjected to the rate at d custo ruder (mass ratio), while turned into these pressurized heating treatment starch contained in edible flour by alpha, from the extruder to the molding obtained is not puffed A method for producing a puffed food, characterized by extruding at 65 to 85 ° C., drying the molded product, and then puffing it.
Edible powder Group A: barley flour, wheat flour, rye flour, alpha potato flour, a on one or more kinds selected from corn flour and mung bean powder, an average particle diameter of 70~150μm 膨化処理が、乾燥した成形物を熱風雰囲気下にて１６０〜２８０℃で１０〜１８０秒間加熱する処理である請求項１記載の膨化食品の製造方法。 Swelling process, method for producing puffed food of claim 1 Symbol mounting the dried molded product is a process of heating from 10 to 180 seconds at 160 to 280 ° C. under a hot air atmosphere.