JPH078200B2 - Snack species and its manufacturing method - Google Patents
Snack species and its manufacturing methodInfo
- Publication number
- JPH078200B2 JPH078200B2 JP61265227A JP26522786A JPH078200B2 JP H078200 B2 JPH078200 B2 JP H078200B2 JP 61265227 A JP61265227 A JP 61265227A JP 26522786 A JP26522786 A JP 26522786A JP H078200 B2 JPH078200 B2 JP H078200B2
- Authority
- JP
- Japan
- Prior art keywords
- snack
- volume
- species
- extruder
- cooling
- 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
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Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明はスナツク種、更に詳細には、マイクロ波等の加
熱によつて容易に膨化して良好なスナツクを与えるスナ
ツク種及びその製造法に関する。Description: TECHNICAL FIELD The present invention relates to a snack species, and more specifically, to a snack species that easily swells by heating with microwaves or the like to give a good snack and a method for producing the same. .
近年、電子レンジのマイクロ波加熱等によつて膨化させ
て、家庭において即席にスナツクを製造することができ
るスナツク種が提供されている。In recent years, there has been provided a snack species that can be instantly produced at home by being inflated by microwave heating of a microwave oven or the like.
斯かるスナツク種の製造法としては、例えば、穀粉類を
蒸煮α化し、練成圧延した後、特定水分値まで脱水し、
これに５〜30％の油脂を混合する方法（特開昭50-12264
号）が知られている。As a method for producing such a snack species, for example, the flour is steamed α, after kneading and rolling, dehydrated to a specific moisture value,
A method in which 5 to 30% of oils and fats are mixed with this (JP-A-50-12264
No.) is known.
スナツクはサクサクした軽い食感をもつことが望まれる
が、上記従来法で製したスナツク種は、気泡を殆んど含
まない密な組織であるため、電子レンジ等で加熱した場
合に体積が約２倍になる程度であつて、膨化が不充分で
あり、食感もセンベイのように硬いという欠点があつ
た。It is desired that the snack has a crispy and light texture, but the snack species produced by the above-mentioned conventional method has a dense structure containing almost no air bubbles, and therefore has a volume of about about 10 when heated in a microwave oven or the like. However, the swelling was doubled, and the swelling was insufficient and the texture was hard like Senbai.
斯かる実状において、本発明者は鋭意研究を行つた結
果、組織中に特定の大きさの気泡を含有せしめたスナツ
ク種は電子レンジ等で加熱した場合容易に膨化してサク
サクした食感のスナツクが得られること、並びに気泡を
含有する当該スナツク種は二軸エクストルーダーを用い
て、特性の条件下のクツキング処理、冷却を行うことに
より製造できることを見出し、本発明を完成した。In such an actual situation, the present inventor has conducted diligent research and found that the snack species in which the bubbles of a specific size are contained in the tissue easily swells and has a crispy texture when heated in a microwave oven or the like. The present invention has been completed, and it was found that the snack species containing bubbles can be produced by performing a cooking treatment and cooling under a characteristic condition using a twin-screw extruder.
すなわち、本発明は、直径１〜200μｍの気泡を全容積
の３〜50容量％含有するα化された穀粉類からなるスナ
ツク種を提供するものである。That is, the present invention provides a snack species consisting of pregelatinized cereal flour containing bubbles having a diameter of 1 to 200 μm in an amount of 3 to 50% by volume of the total volume.
更にまた、本発明は、穀粉類と、該穀粉類に対して30〜
60重量％の水を二軸エクストルーダーに供給し、該エク
ストルーダー内部のスクリユーの相対周速度が200mm/秒
以上、処理時間10〜300秒間、品温90〜150℃でクツキン
グ処理した後、冷却を行い、膨化しないように押し出し
て乾燥することを特徴とする直径１〜200μｍの気泡を
全容積の３〜50容量％含有するスナック種の製造法を提
供するものである。Furthermore, the present invention relates to cereal flour and 30 to
60% by weight of water is supplied to a twin-screw extruder, the relative peripheral speed of the screw inside the extruder is 200 mm / sec or more, the processing time is 10 to 300 seconds, and the cooking temperature is 90 to 150 ° C. The present invention provides a method for producing a snack species containing 3 to 50% by volume of bubbles having a diameter of 1 to 200 μm, which is characterized by extruding and drying so as not to swell.
本発明のスナツク種に含まれる気泡は直径が１〜200μ
ｍであることが必要であり、気泡の直径がこれより小さ
いと、これを電子レンジ等で加熱する際、蒸気が気泡中
に集中しないので膨化が起こりにくく、またこれより大
きいと、膨化させた際の膜が厚くなつて硬い食感のもの
となり好ましくない。また、当該気泡は全容積の３〜50
容量％、好ましくは５〜30容量％であることが必要であ
り、これより少ないと加熱による充分な膨化が得られ
ず、またこれより多くなるとスナツク種の保形性が悪
く、その保存又は流通過程で気泡が潰れてしまうので、
加熱しても充分な膨化が起らない。The bubbles contained in the snack species of the present invention have a diameter of 1 to 200 μm.
m is necessary, and if the diameter of the bubble is smaller than this, expansion does not occur easily when the bubble is heated in a microwave oven or the like, and if it is larger than this, expansion occurs. This is not preferable because the resulting film becomes thick and has a hard texture. Also, the bubbles are 3 to 50% of the total volume.
It is necessary that the content is% by volume, preferably 5 to 30% by volume, and if it is less than this, sufficient swelling due to heating cannot be obtained, and if it is more than this, the shape retention of the snack species is poor, and its storage or distribution is difficult. Since the bubbles will collapse in the process,
Sufficient expansion does not occur even when heated.
本発明において、スナツク種の気泡の容積は、スナツク
種の断面拡大写真を作製し、これをコンピューターの画
像処理システム〔（株）ナツク製、イメージデータ300I
I〕に付して算出する方法によつて測定される。In the present invention, the volume of air bubbles of the Snack species is determined by preparing an enlarged cross-sectional photograph of the Snack species, and using the image processing system of a computer [Image data 300I manufactured by Nats Co., Ltd.].
I] is used for the calculation.
本発明の斯かるスナツク種は、例えば次のようにして製
造される。The snack species of the present invention is produced, for example, as follows.
本発明において、穀粉類としては、小麦粉、コーンフラ
ワー、米粉、コーンスターチ、馬鈴薯澱粉、小麦澱粉等
を挙げることができる。In the present invention, examples of cereal flours include wheat flour, corn flour, rice flour, corn starch, potato starch, wheat starch and the like.
本発明で使用される二軸エクストルーダーは原料供給用
のフイーダ、数個のバレル、この数個のバレルにそれぞ
れ内装する二軸のスクリユーエレメント、バレル先端に
装着したダイスからなつている。そして、前記数個のバ
レルは、原料供給部と、加熱部と、冷却部とに組合わさ
れて構成されており、更に冷却処理部のほぼ中間部には
添加物供給口が設けてある。The twin-screw extruder used in the present invention comprises a feeder for supplying raw materials, several barrels, two-screw screw elements respectively mounted in the several barrels, and a die attached to the tip of the barrel. The several barrels are configured by combining a raw material supply section, a heating section, and a cooling section, and an additive supply port is provided at approximately the middle of the cooling processing section.
本発明のスナツク種を製造するには、前記穀粉類と該穀
粉類に対して30〜60重量％、好ましくは35〜50重量％の
水を二軸エクストルーダーに供給する。加水量が前記範
囲より少ないと、クツキング処理の際の澱粉のα化が充
分でなく、マイクロ波加熱の際膨化も均一に起こりにく
い。前記範囲より多いとエクストルーダーより押し出す
際に種生地が柔らかすぎて成形、切断等の処理が困難で
あり、均一な製品が得にくい。また、この際副原料とし
て、食塩、糖類、調味料、油脂類、乳化剤、ビタミン、
ミネラル等を目的に応じて適宜添加してもよい。In order to produce the snack species of the present invention, the above-mentioned cereal flour and 30 to 60% by weight, preferably 35 to 50% by weight of the cereal flour, of water are supplied to the twin-screw extruder. When the amount of water added is less than the above range, the starch is not sufficiently gelatinized during the cooking process, and swelling hardly occurs during microwave heating. When the amount is more than the above range, the seed material is too soft when extruded from the extruder, and it is difficult to perform processing such as molding and cutting, and it is difficult to obtain a uniform product. At this time, as auxiliary materials, salt, sugar, seasonings, fats and oils, emulsifiers, vitamins,
Minerals and the like may be appropriately added depending on the purpose.
二軸エクストルーダーに供給された原料穀粉類と水は、
内部のスクリューにより混練され生地が形成されるが、
これはエクストルーダー内の加熱部において、スクリュ
ーの相対秀速度が200mm/秒以上、処理時間10〜300秒
間、品温90〜150℃、好ましくは100〜120℃でクツキン
グ処理される。このクツキング処理は澱粉のα化を充分
に行うことを目的としており、処理時間および品温が前
記範囲より少ない場合はα化が不充分となり、またこれ
を超える場合は、焦げがついてしまい好ましくない。加
熱はエクストルーダーのバレルを外部からヒーター等で
加熱することにより行えばよい。また、スクリユーの相
対周速度は形成される気泡の大きさに影響を与え、高周
速度では小さな気泡のものが、また低周速度の場合は大
きな気泡のものが得られる。従つて、本発明においては
スクリユーの相対周速度は200mm/秒以上であることが必
要である。尚本発明において、スクリユー相対周速度と
は「スクリユー径×π×回転数」を意味する。Raw flour and water supplied to the twin-screw extruder are
The dough is formed by kneading with the internal screw,
This is cooked in the heating section in the extruder at a relative speed of the screw of 200 mm / sec or more, a treatment time of 10 to 300 seconds, and an article temperature of 90 to 150 ° C, preferably 100 to 120 ° C. This cooking treatment is intended to sufficiently gelatinize the starch. If the treatment time and the product temperature are less than the above ranges, the gelatinization will be insufficient, and if it exceeds this range, charring will occur, which is not preferable. . The heating may be performed by externally heating the barrel of the extruder with a heater or the like. Further, the relative peripheral velocity of the screw influences the size of bubbles formed, and at high peripheral velocity, small bubbles can be obtained, and at low peripheral velocity, large bubbles can be obtained. Therefore, in the present invention, the relative peripheral velocity of the screw needs to be 200 mm / sec or more. In the present invention, the screw relative peripheral velocity means “scree diameter × π × rotational speed”.
クツキング処理された生地は、次いでエクストルーダー
内の冷却部に送られ、品温が100℃以上の場合には、100
℃以下、好ましくは40〜60℃に冷却される。この冷却の
目的は、常圧下に押し出した際に膨化しないようにする
と共に後の工程の切断を容易にし、更にこの工程で添加
されることのあるエチルアルコール、炭酸水、炭酸ガ
ス、窒素ガスの飛散を防止するためである。冷却はエク
ストルーダーのバレルを外部から冷却水又は冷媒等で冷
やすことにより行えばよい。The cooked dough is then sent to the cooling section in the extruder, and if the product temperature is 100 ° C or higher, 100
It is cooled to below ℃, preferably 40 to 60 ℃. The purpose of this cooling is to prevent swelling when extruded under normal pressure and facilitate cutting in the subsequent step, and further to remove ethyl alcohol, carbonated water, carbon dioxide gas and nitrogen gas which may be added in this step. This is to prevent scattering. The cooling may be performed by externally cooling the barrel of the extruder with cooling water or a refrigerant.
また、この冷却工程において、目的に応じて、細切りし
た野菜、粉砕したナツツ類等を添加することもできる。Further, in this cooling step, shredded vegetables, crushed nuts and the like can be added depending on the purpose.
次いで、斯くして得られた種生地を膨化しないように常
圧下に押し出す。膨化しないようにするには、前記の冷
却の他に、押し出し圧力、押し出し速度、ダイス孔径等
の調整をすればよい。押し出す際のダイスの孔の形、径
等は目的に応じて選択すればよいが、均一な膨化物を得
るためには、押し出し物の厚さが8mm以下、特に１〜5mm
になるようにするのが好ましい。Then, the seed dough thus obtained is extruded under normal pressure so as not to swell. In order to prevent swelling, the extrusion pressure, extrusion speed, die hole diameter and the like may be adjusted in addition to the above cooling. The shape and diameter of the holes of the die when extruding may be selected according to the purpose, but in order to obtain a uniform expanded product, the thickness of the extrudate is 8 mm or less, especially 1 to 5 mm.
Is preferred.
前記の押し出した種生地を適宜切断、成形して乾燥して
スナツク種を得る。乾燥はスナツク類の水分が10〜20％
好ましくは12〜14％となる迄行えばよく、焦げがつかな
い方法であればどんな方法でもよく、例えば通風乾燥等
を行えばよい。The extruded seed dough is appropriately cut, shaped and dried to obtain a snack seed. Moisture content of Snacks is 10-20%
It is preferable to carry out until it reaches 12 to 14%, and any method may be used as long as it does not cause charring, for example, ventilation drying or the like.
このようにして、二軸エクストルーダーを用いて、クツ
キング処理、冷却及び非膨化押し出しを行えば気泡を含
むスナツク種が得られるが、さらに気泡の割合を多くす
るには、原料澱粉にベーキングパウダー、重曹等の膨剤
を添加する方法、あるいは冷却工程においてエチルアル
コール、炭酸水を加えるか、炭酸ガス、窒素ガスを導入
する方法によつて行われる。In this way, using a twin-screw extruder, a snacking species containing bubbles can be obtained by cooking, cooling and non-expanding extrusion, but in order to further increase the proportion of bubbles, the raw starch is a baking powder, It is carried out by adding a swelling agent such as baking soda, or by adding ethyl alcohol, carbonated water, or introducing carbon dioxide gas or nitrogen gas in the cooling step.
本発明のスナツク種は組織中に多くの気泡を含有してい
るので、電子レンジのマイクロ波等で加熱すると気泡中
に蒸気が集中し、内部圧が高くなり易くなることによつ
て５〜〜10倍の体積に均一に膨化し、サクサクした軽い
食感のスナツク食品が得られる。Since the snack species of the present invention contains many bubbles in the tissue, when heated by microwaves of a microwave oven or the like, the vapor is concentrated in the bubbles and the internal pressure is likely to be high. A snack food with a light texture that is crispy and evenly swelled to 10 times the volume is obtained.
次に実施例を挙げて説明する。 Next, examples will be described.
実施例１ コーンフラワー50部、小麦澱粉50部、重曹１部、食塩１
部および水35部を二軸エクストルーダー（Werner＆Pfle
iderer社製Ｃ−37型）に投入、エクストルーダーのバレ
ル内加熱部にてスクリユー相対周速度580mm/秒、処理時
間20秒間、品温100℃でクツキング処理した後、同じバ
レル内冷却部にて品温60℃まで冷却した。これを品温60
℃、圧力60kg/cm2でホイールダイス（径15m/m）を用い
て常圧下に膨化しないように押し出した。これを5m/mに
切断し、調湿乾燥機で水分13％まで乾燥して平均気泡直
径20μｍ、気泡容積５容量％のスナツク種を得た。この
スナツク種40gを電子レンジ（600W）で２分30秒間加熱
したところ、体積が８倍に膨化し、サクサクした軽い食
感のスナツク食品を得た。Example 1 50 parts cornflower, 50 parts wheat starch, 1 part baking soda, 1 salt
Parts and 35 parts of water for twin-screw extruder (Werner & Pfle
C-37 type manufactured by iderer), and cooked in the heating section in the barrel of the extruder at a relative peripheral speed of 580 mm / sec, a processing time of 20 seconds, and a cooking temperature of 100 ° C, and then in the same barrel cooling section. The product temperature was cooled to 60 ° C. This is the product temperature 60
It was extruded using a wheel die (diameter: 15 m / m) at a temperature of 60 ° C. and a pressure of 60 kg / cm 2 so as not to swell under normal pressure. This was cut into 5 m / m and dried to a moisture content of 13% by a humidity dryer to obtain a snack seed having an average bubble diameter of 20 μm and a bubble volume of 5% by volume. When 40 g of this snack variety was heated in a microwave oven (600 W) for 2 minutes and 30 seconds, the volume expanded to 8 times and a snack food with a crisp and light texture was obtained.
実施例２ コーンフラワー40部、小麦澱粉30部、米粉20部、タピオ
カ澱粉10部、食塩1.5部および水40部を実施例１と同様
の二軸エクストルーダーに投入し、エクストルーダーの
バレル内加熱部にてスクリユー相対周速度780mm/秒、処
理時間15秒間、品温105℃にてクツキング処理した後、
同じバレル内冷却部にて品温50℃まで冷却した。この冷
却中間部でエチルアルコール２部を添加し、品温50℃、
圧力50kg/cm2で板状ダイス（１×15m/m）を用いて常圧
下に膨化しないように押し出した。これを15m/mに切断
し、調湿乾燥機を用いて水分14％まで乾燥して平均気泡
直径３μｍ、気泡容積30容量％のスナツク種を得た。こ
のスナツク種30gを電子レンジ（1200W）で30秒間加熱し
たところ、体積が約９倍に膨化し、ポツプコーン様組織
を有した軽い食感のスナツクを得た。Example 2 40 parts of corn flour, 30 parts of wheat starch, 20 parts of rice flour, 10 parts of tapioca starch, 1.5 parts of salt and 40 parts of water were charged into the same twin-screw extruder as in Example 1 and heated in the barrel of the extruder. Part, after a relative peripheral speed of 780 mm / sec, a processing time of 15 seconds and a cooking temperature of 105 ° C,
The product was cooled to 50 ° C in the same barrel cooling unit. In the middle part of this cooling, 2 parts of ethyl alcohol was added, and the product temperature was 50 ° C.
It was extruded at a pressure of 50 kg / cm 2 using a plate-shaped die (1 × 15 m / m) under normal pressure so as not to swell. This was cut to 15 m / m and dried to a moisture content of 14% using a humidity dryer to obtain a snack seed having an average bubble diameter of 3 μm and a bubble volume of 30% by volume. When 30 g of this snack species was heated in a microwave oven (1200 W) for 30 seconds, the volume expanded about 9 times and a snack with a popcorn-like structure and a light texture was obtained.
実施例３ 米粉70部、小麦澱粉20部、コーンスターチ10部、食塩１
部及び水35部を実施例１と同様の二軸エクストルーダー
に投入し、エクストルーダーのバレル内加熱部にてスク
リユー相対周速度290mm/秒、処理時間30秒間、品温95℃
にてクツキング処理した後、同じバレル内冷却部におい
て品温60℃になるまで冷却した。この冷却バレル途中で
市販の青ノリ２部を添加混合した。これを品温60℃、圧
力90kg/cm2で板状ダイス（１×45m/m）を用い、常圧下
に膨化しないように押し出し、20m/mに切断した。これ
を調湿乾燥機を用い、水分12.5％まで乾燥して平均気泡
直径150μｍ、気泡容積３容量％のスナツク種を得た。
このスナツク種25gを電子レンジ（600W）で２分30秒間
加熱したところ、体積が５倍に膨化し、草加せんべい様
の食感を有した青ノリ入りスナツク食品を得た。Example 3 70 parts rice flour, 20 parts wheat starch, 10 parts corn starch, 1 salt
Part and 35 parts of water were charged into the same twin-screw extruder as in Example 1, and the relative peripheral speed of the screw was 290 mm / sec, the processing time was 30 seconds, and the product temperature was 95 ° C in the heating part in the barrel of the extruder.
After cooking in, the product was cooled in the same barrel cooling section until the product temperature reached 60 ° C. In the middle of this cooling barrel, 2 parts of commercially available blue paste was added and mixed. Using a plate-shaped die (1 × 45 m / m) at a product temperature of 60 ° C. and a pressure of 90 kg / cm 2 , the product was extruded under normal pressure so as not to swell and cut into 20 m / m. This was dried to a moisture content of 12.5% using a humidity dryer to obtain a snack seed having an average bubble diameter of 150 μm and a bubble volume of 3% by volume.
When 25 g of this snack species was heated in a microwave oven (600 W) for 2 minutes and 30 seconds, the volume expanded to 5 times, and a snack food containing blue paste having a texture like a soybean cracker cracker was obtained.
実施例４ コーンフラワー40部、馬鈴薯澱粉30部、小麦澱粉30部、
食塩1.5部および水45部を実施例１と同様の二軸エクス
トルーダーに投入し、エクストルーダーのバレル内加熱
部にてスクリユー相対周速度390mm/秒、処理時間25秒
間、品温103℃にてクツキング処理した後、同じバレル
内冷却部において75℃まで冷却した。この冷却中間部で
炭酸ガスを投入し、混合、混練を行つたのち品温75℃、
圧力30kg/cm2で板状ダイス（１×30m/m）を用いて常圧
下に膨化しないように押し出した。これを15m/mに切断
し調湿乾燥機を用いて水分14％まで乾燥して平均気泡直
径50μｍ、気泡容積50容量％のスナツク種を得た。この
スナツク種30gを電子レンジ（600W）で３分間加熱した
ところ、体積が約８倍に膨化し、サクサクした軽い食感
のスナツク食品を得た。Example 4 40 parts of cornflower, 30 parts of potato starch, 30 parts of wheat starch,
1.5 parts of salt and 45 parts of water were charged into the same twin-screw extruder as in Example 1, and at the heating part in the barrel of the extruder, the relative peripheral speed of screw was 390 mm / sec, the treatment time was 25 seconds, and the product temperature was 103 ° C. After the cooking treatment, it was cooled to 75 ° C. in the same barrel cooling section. In the middle of this cooling, carbon dioxide gas is added, and after mixing and kneading, the product temperature is 75 ° C,
It was extruded with a plate-shaped die (1 × 30 m / m) at a pressure of 30 kg / cm 2 under normal pressure so as not to swell. This was cut to 15 m / m and dried to a moisture content of 14% using a humidity dryer to obtain a snack seed having an average bubble diameter of 50 μm and a bubble volume of 50% by volume. When 30 g of this snack variety was heated in a microwave oven (600 W) for 3 minutes, the volume expanded to about 8 times and a snack food with a crisp and light texture was obtained.
実施例５ コーンフラワー40部、小麦澱粉40部、コーンスターチ20
部、食塩1.5部および水25部をエクストルーダーに投入
し、エクストルーダーのバレル内加熱部にてスクリユー
相対周速度580mm/秒、処理時間20秒、品温100℃でクツ
キング処理した後、同じバレル内冷却部にて品温60℃ま
で冷却した。この冷却中間部で炭酸水10部を添加し、混
合、混練した後品温60℃、圧力60kg/cm2でツイストダイ
ス（径10m/m）を用いて常圧下に膨化しないように押し
出した。これを30m/mに切断し、調湿乾燥機で水分13％
まで乾燥して平均気泡直径30μｍ、気泡容積15容量％の
スナツク種を得た。このスナツク種40gを電子レンジ（1
200W）で40秒間加熱したところ、体積が９倍に膨化し、
軽い食感のスナツク食品を得た。Example 5 40 parts cornflower, 40 parts wheat starch, 20 cornstarch
Part, 1.5 parts of salt and 25 parts of water were put into the extruder, and the cooking was performed at the heating part in the barrel of the extruder at a relative peripheral speed of 580 mm / sec for a treatment time of 20 seconds and a cooking temperature of 100 ° C, and then the same barrel. The internal cooling unit cooled the product temperature to 60 ° C. 10 parts of carbonated water was added in this cooling intermediate part, and after mixing and kneading, it was extruded under normal pressure using a twist die (diameter 10 m / m) at a product temperature of 60 ° C. and a pressure of 60 kg / cm 2 . Cut this to 30m / m, and use a humidity dryer to get 13% water.
And dried to obtain Snack seeds having an average bubble diameter of 30 μm and a bubble volume of 15% by volume. A microwave oven (1
When heated at 200W) for 40 seconds, the volume expanded 9 times,
A snack food with a light texture was obtained.
Claims (4)
容量％含有するα化された穀粉類からなるスナツク種。1. Bubbles having a diameter of 1 to 200 μm are contained in an amount of 3 to 50 of the total volume.
Snack species consisting of pregelatinized cereal flours containing by volume.
の水を二軸エクストルーダーに供給し、該エクストルー
ダー内部のスクリユーの相対周速度が200mm/秒以上、処
理時間10〜300秒間、品温90〜150℃でクツキング処理し
た後、冷却を行い、膨化しないように押し出して乾燥す
ることを特徴とする直径１〜200μｍの気泡を全容積の
３〜50容量％含有するスナック種の製造法。2. Flour and 30 to 60% by weight based on the flour.
Water of the extruder is supplied to the twin-screw extruder, the relative peripheral speed of the screw inside the extruder is 200 mm / sec or more, the treatment time is 10 to 300 seconds, and the cooking temperature is 90 to 150 ° C. After the cooking treatment, cooling is performed, A process for producing a snack variety containing bubbles having a diameter of 1 to 200 μm in an amount of 3 to 50% by volume of the total volume, which is characterized by extruding and drying so as not to swell.
項記載のスナック種の製造法。3. A second claim in which a leavening agent is added to flours.
A method for producing the snack variety described in the item.
ガス又は窒素ガスを加える特許請求の範囲第２項記載の
スナック種の製造法。4. The method for producing a snack species according to claim 2, wherein ethyl alcohol, carbonated water, carbon dioxide gas or nitrogen gas is added during cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61265227A JPH078200B2 (en) | 1986-11-07 | 1986-11-07 | Snack species and its manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61265227A JPH078200B2 (en) | 1986-11-07 | 1986-11-07 | Snack species and its manufacturing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS63119652A JPS63119652A (en) | 1988-05-24 |
| JPH078200B2 true JPH078200B2 (en) | 1995-02-01 |
Family
ID=17414289
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61265227A Expired - Lifetime JPH078200B2 (en) | 1986-11-07 | 1986-11-07 | Snack species and its manufacturing method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH078200B2 (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE69501745T2 (en) * | 1995-09-28 | 1998-06-25 | Nestle Sa | Snack snack |
| JP4711985B2 (en) * | 2007-02-28 | 2011-06-29 | カゴメ株式会社 | Method for producing puffed food |
-
1986
- 1986-11-07 JP JP61265227A patent/JPH078200B2/en not_active Expired - Lifetime
Non-Patent Citations (1)
| Title |
|---|
| CEREAL CHEMISTRY=1982 * |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS63119652A (en) | 1988-05-24 |
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| Date | Code | Title | Description |
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| EXPY | Cancellation because of completion of term |