JPH0430256B2 - - Google Patents
Info
- Publication number
- JPH0430256B2 JPH0430256B2 JP59267846A JP26784684A JPH0430256B2 JP H0430256 B2 JPH0430256 B2 JP H0430256B2 JP 59267846 A JP59267846 A JP 59267846A JP 26784684 A JP26784684 A JP 26784684A JP H0430256 B2 JPH0430256 B2 JP H0430256B2
- Authority
- JP
- Japan
- Prior art keywords
- dough
- die
- confectionery
- extruder
- extruded
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000009508 confectionery Nutrition 0.000 claims description 22
- 238000004519 manufacturing process Methods 0.000 claims description 6
- 235000011888 snacks Nutrition 0.000 claims description 6
- 238000001125 extrusion Methods 0.000 description 5
- 239000004744 fabric Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 240000003183 Manihot esculenta Species 0.000 description 2
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 238000004080 punching Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000000007 visual effect Effects 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Confectionery (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
Description
【発明の詳細な説明】
（産業上の利用分野）
この発明はスナック用菓子種の製造方法に関
し、食品産業の分野で利用される。DETAILED DESCRIPTION OF THE INVENTION (Industrial Field of Application) The present invention relates to a method for producing snack confectionery seeds, and is used in the food industry.
（従来の技術）
小麦粉、コーン、馬鈴薯澱粉、タピオカ澱粉等
の穀粉を原料とした生地を所定の形状に成形して
菓子種とし、これを油揚げし、食塩その他の調味
料で味付けしたスナック菓子が公知である。(Prior art) Snacks are known in which dough made from flour such as wheat flour, corn, potato starch, tapioca starch, etc. is formed into a predetermined shape to form a confectionery mold, which is then fried in oil and seasoned with salt and other seasonings. It is.
この種のスナック菓子は、商品としての嵩を多
くする目的から、筒形、ねじり形、円錐形等種々
の形状とし、これを袋詰め或は箱詰めして市場に
流通されている。 This type of snack food is distributed in the market in various shapes such as cylindrical, twisted, and conical, in order to increase the bulk of the product, and is packaged in bags or boxes.
（考案が解決しようとする問題点）
前記の筒形、ねじり形、円錐形等種々の形状
は、通常シート状とした生地を打抜き、これを所
望の形状に成形して菓子種としており、成形工程
が多工程化する問題点があつた。又、嵩を増量す
る目的では外形を球形に近似させるのが最も効率
的であるが、シート状の生地を打抜いて整形する
方法では球形に近似させた菓子種を得ることが難
しい問題点もあつた。(Problems to be solved by the invention) The various shapes mentioned above, such as cylindrical, twisted, conical, etc., are usually made by punching out a sheet of dough and forming it into the desired shape to make the confectionery mold. There was a problem with the process becoming multi-step. Furthermore, for the purpose of increasing bulk, it is most efficient to make the outer shape approximate to a sphere, but there is also the problem that it is difficult to obtain a confectionery mold that approximates a sphere shape with the method of punching out and shaping a sheet of dough. It was hot.
更に、スナック菓子としての視覚的な嗜好性を
高めることが望まれているが、前記の如くの方法
では限界があり、立体的なおもしろさを得ること
が難しい問題点もあつた。 Furthermore, although it is desired to improve the visual palatability of snack foods, the above-mentioned methods have limitations, and there is also the problem that it is difficult to obtain three-dimensional interest.
（問題点を解決する為の手段）
然るにこの発明では、生地を押出機で押出して
菓子種を製造する方法において、生地をα化した
後、該生地を押出機にかけ、通過抵抗を不均一と
したダイを通して押出し、所定長毎に裁断する。
前記ダイは、押出される生地が通過する間隙にお
ける、生地の通過抵抗を不均一としたもので、外
形を球形に近似させる場合には、中心部の通過抵
抗を他部より小とすることが望ましい。(Means for Solving the Problems) However, in the present invention, in a method of manufacturing confectionery dough by extruding dough with an extruder, after gelatinizing the dough, the dough is applied to the extruder to make the passing resistance non-uniform. It is extruded through a molded die and cut into predetermined lengths.
The die has a non-uniform passage resistance for the dough in the gap through which the extruded dough passes, and when the outer shape is approximated to a spherical shape, the passage resistance at the center part can be made smaller than the other parts. desirable.
（作用）
上記の方法によると、α化させた生地の反発力
と、ダイにおける通過抵抗の大小が菓子種に作用
する。即ち押出開始時には、ダイの通過抵抗の小
さい部分からの生地の押出しが先行し、他の部
分、即ち通過抵抗の比較的大きい部分からの生地
が後続する。これによつて押出される菓子種の先
端面に連続的な曲面を形成させることができる。(Function) According to the above method, the repulsive force of the gelatinized dough and the magnitude of passage resistance in the die act on the confectionery seeds. That is, at the start of extrusion, the dough is extruded from the portion of the die where the passing resistance is small, and the dough is extruded from the other portion, that is, the portion where the passing resistance is relatively large. As a result, a continuous curved surface can be formed on the tip end surface of the extruded confectionery dough.
一方押出が所定長となつたところで、押出され
た生地を裁断すると、菓子種の後端面側に残留し
ていた、押出圧力に対する反発力が働き、後端面
にも連続的な曲面を形成させることができる。 On the other hand, when the extruded dough is cut after extrusion reaches a predetermined length, the repulsive force against the extrusion pressure that remained on the rear end side of the confectionery dough acts, forming a continuous curved surface on the rear end side. I can do it.
特に、ダイの中心部の通過抵抗を他の部分の間
隙よりも小さくすると、先端面および後端面にお
いて夫々押出の軸方向に膨大した曲面を形成する
ことができ、外形を球形に近似させた菓子種を得
ることができる。 In particular, if the passing resistance at the center of the die is made smaller than the gaps in other parts, it is possible to form huge curved surfaces in the axial direction of extrusion at the tip and rear end surfaces, making it possible to create confectionery with an outer shape that approximates a spherical shape. You can get seeds.
（実施例） 以下この発明の実施例を説明する。(Example) Examples of the present invention will be described below.
生地はタピオカ澱粉とコーンフラワーを３対７
の割合で混合し、これに約１／３（重量比）の水
を加えて混練して得た。この生地を蒸煮してα化
した後押出機１にかけた。 The batter is a 3 to 7 ratio of tapioca starch and corn flour.
About 1/3 (weight ratio) of water was added thereto and kneaded. This dough was pregelatinized by steaming and then put into an extruder 1.
押出機１は第１図の如くの構成でシリンダー２
内にスクリュー３が内装してあると共に、シリン
ダー２の先端にヘツド４が連設してある。ヘツド
４は下向になつており、下端が複数のダイ５，５
を有するダイス６で構成されており、シリンダー
２内の生地をスクリュー３によつてヘツド４側へ
圧送すると、ダイス６の各ダイ５，５の間隙部を
通して外部へ押出し得るようになつている。前記
ダイス６の下端面にはモータ７で駆動される回転
刃８が回転自在に設けてあり、ダイ５を通して押
出される生地を裁断できるようになつている。図
中９は振動シュート、１０は乾燥機である。 The extruder 1 has a configuration as shown in Fig. 1, and has a cylinder 2.
A screw 3 is installed inside the cylinder 2, and a head 4 is connected to the tip of the cylinder 2. The head 4 faces downward, and its lower end is connected to a plurality of dies 5, 5.
When the dough in the cylinder 2 is forced to the head 4 side by the screw 3, it can be extruded to the outside through the gap between the dies 5, 5 of the die 6. A rotary blade 8 driven by a motor 7 is rotatably provided on the lower end surface of the die 6, so that the fabric extruded through the die 5 can be cut. In the figure, 9 is a vibrating chute, and 10 is a dryer.
前記ダイ５の間隙部５ａは第２図に示したよう
に細間隙１１，１１を放射状に設けて形成し、中
心部１２における生地の通過抵抗を細間隙１１，
１１の部分に比べて小さくなるようにした。 The gap portion 5a of the die 5 is formed by providing narrow gaps 11, 11 in a radial manner as shown in FIG.
I made it smaller than the part 11.
上記の押出機１でスクリュー３を介して生地を
押出し、所定長毎に回転刃８で裁断した所、第３
図至第５図に示したような菓子種１３が連続して
得られた。 The dough is extruded through the screw 3 by the extruder 1 described above, and cut into pieces of predetermined length by the rotary blade 8.
Confectionery types 13 as shown in Figs. 5 to 5 were successively obtained.
菓子種１３は前記ダイ５の間隙部５ａの形状に
合致した断面形状であつて放射状のフイン１４を
有し、前端面および後端面には夫々膨出部１５
ａ，１５ｂが形成されて、全体として外形が球形
に近似したものとなつた。 The confectionery type 13 has a cross-sectional shape that matches the shape of the gap 5a of the die 5, and has radial fins 14, and has bulges 15 on the front and rear end surfaces, respectively.
a and 15b were formed, and the outer shape as a whole approximated a spherical shape.
上記において、前端面の膨出部１５ａは、ダイ
５の中心部１２の通過抵抗が他部に比べて小さい
ことから、該部を通つて押出される生地の量が他
部よりも多くなることに原因していると認められ
る。又後端面の膨出部１５ｂは、押出圧力に対す
る反発力によるもので、ダイ５の中心部１２に対
応する部分の生地量が他部より多いことから膨出
量も大きくなつた結果と認められる。 In the above, since the passage resistance of the center part 12 of the die 5 is smaller than that of other parts, the amount of fabric extruded through the bulged part 15a of the front end face is larger than that of other parts. It is recognized that this is caused by. In addition, the bulging portion 15b on the rear end surface is caused by a repulsive force against the extrusion pressure, and it is recognized that the amount of bulge is also increased because the amount of fabric in the portion corresponding to the center portion 12 of the die 5 is larger than in other portions. .
ダイ５の間隙部５ａの形状は、菓子種の所望の
断面形状に応じて種々の形状に変更可能である。
また生地の通過抵抗は、中心部を他部に比べて小
とするものに限られず、任意の変化を与えること
が可能であり、前端面および後端面の曲面を種々
変化させることが可能である。 The shape of the gap 5a of the die 5 can be changed to various shapes depending on the desired cross-sectional shape of the confectionery type.
In addition, the passing resistance of the fabric is not limited to making the center part smaller than other parts, but can be changed arbitrarily, and the curved surfaces of the front end surface and the rear end surface can be changed in various ways. .
（発明の効果）
以上に説明したように、この発明によれば生地
をα化した後押出す操作によつて菓子種が得られ
るので、製造を簡単にし得る効果がある。そし
て、押出機のダイの間隙部に従つた形状と前端面
および後端面の凹凸その他の連続した曲面形状と
が結合した菓子種とし、立体的でかつ嗜好性を高
め得る菓子種が得られる効果がある。(Effects of the Invention) As explained above, according to the present invention, confectionery seeds can be obtained by extruding the dough after gelatinizing it, so that it has the effect of simplifying production. The confectionery type is a confectionery type that combines the shape that follows the gap between the extruder's die and the irregularities and other continuous curved shapes on the front and rear end surfaces, and has the effect of obtaining a confectionery type that is three-dimensional and can enhance palatability. There is.
前記ダイの中心部における通過抵抗を他部に比
べて小とすれば、外形を球形に近似させた菓子種
が得られ、嵩の増量に有効である。 If the passage resistance at the center of the die is smaller than that at other parts, a confectionery mold whose outer shape approximates a spherical shape can be obtained, which is effective in increasing the bulk.
第１図はこの発明を実施した押出機の概略断面
図、第２図はダイの部分における拡大断面図、第
３図は実施例で製造した菓子種の正面図、第４図
は同じく平面図、第５図は同じく斜視図である。
１……押出機、５……ダイ、１１……細間隙、
１２……中心部、１３……菓子種、１４……フイ
ン、１５ａ，１５ｂ……膨出部。
Fig. 1 is a schematic sectional view of an extruder embodying the present invention, Fig. 2 is an enlarged sectional view of the die portion, Fig. 3 is a front view of confectionery types produced in Examples, and Fig. 4 is a plan view as well. , FIG. 5 is a perspective view as well. 1...Extruder, 5...Die, 11...Small gap,
12...center, 13...confectionery seeds, 14...fins, 15a, 15b...bulges.
Claims (1)
法において、生地をα化した後、該生地を押出機
にかけ、通過抵抗を不均一としたダイを通して押
出し、所定長毎に裁断することを特徴としたスナ
ック用菓子種の製造方法。 ２ ダイは、中心部の通過抵抗を他部より小とし
た特許請求の範囲第１項記載のスナック用菓子種
の製造方法。[Claims] 1. In a method for producing confectionery dough by extruding dough with an extruder, after gelatinizing the dough, the dough is put into an extruder and extruded through a die with non-uniform passage resistance. A method for producing snack confectionery seeds characterized by cutting them into pieces. 2. The method for producing snack confectionery seeds according to claim 1, wherein the die has lower passage resistance in the center than in other parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26784684A JPS61146140A (en) | 1984-12-19 | 1984-12-19 | Production of snack confectionery seed |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP26784684A JPS61146140A (en) | 1984-12-19 | 1984-12-19 | Production of snack confectionery seed |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61146140A JPS61146140A (en) | 1986-07-03 |
| JPH0430256B2 true JPH0430256B2 (en) | 1992-05-21 |
Family
ID=17450437
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP26784684A Granted JPS61146140A (en) | 1984-12-19 | 1984-12-19 | Production of snack confectionery seed |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61146140A (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU632627B2 (en) * | 1989-09-26 | 1993-01-07 | Lewis Confectionery Pty. Ltd. | Apparatus for producing shaped confectionery pieces |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5228962A (en) * | 1975-08-27 | 1977-03-04 | Gen Mills Inc | Production of snack food |
| JPS53142585A (en) * | 1977-03-16 | 1978-12-12 | Diepal | Extruder head |
| JPS54122769A (en) * | 1978-03-16 | 1979-09-22 | Fujiya Kk | Production of rod like snack confectionery |
| JPS5542514A (en) * | 1978-09-20 | 1980-03-25 | Matsui Sangyo Kk | Preparation of starch rice-cake cube |
| JPS593187A (en) * | 1982-06-29 | 1984-01-09 | Komatsu Ltd | Control device of variable capacity type pump |
-
1984
- 1984-12-19 JP JP26784684A patent/JPS61146140A/en active Granted
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5228962A (en) * | 1975-08-27 | 1977-03-04 | Gen Mills Inc | Production of snack food |
| JPS53142585A (en) * | 1977-03-16 | 1978-12-12 | Diepal | Extruder head |
| JPS54122769A (en) * | 1978-03-16 | 1979-09-22 | Fujiya Kk | Production of rod like snack confectionery |
| JPS5542514A (en) * | 1978-09-20 | 1980-03-25 | Matsui Sangyo Kk | Preparation of starch rice-cake cube |
| JPS593187A (en) * | 1982-06-29 | 1984-01-09 | Komatsu Ltd | Control device of variable capacity type pump |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61146140A (en) | 1986-07-03 |
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