JPS5951249B2 - puffed snack - Google Patents
puffed snackInfo
- Publication number
- JPS5951249B2 JPS5951249B2 JP56202453A JP20245381A JPS5951249B2 JP S5951249 B2 JPS5951249 B2 JP S5951249B2 JP 56202453 A JP56202453 A JP 56202453A JP 20245381 A JP20245381 A JP 20245381A JP S5951249 B2 JPS5951249 B2 JP S5951249B2
- Authority
- JP
- Japan
- Prior art keywords
- syrup
- puffs
- puffed snack
- corn
- corn puffs
- 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
Links
Landscapes
- Confectionery (AREA)
- Grain Derivatives (AREA)
Description
【発明の詳細な説明】
本発明は、膨化スナックに関し、更に詳細には常法によ
り得られたコーンパフをオイルスプレー後シロップに浸
漬して乾燥されたクリスピイな膨化スナックに関するも
のである。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a puffed snack, and more particularly to a crispy puffed snack obtained by spraying oil on corn puffs obtained by a conventional method and then immersing them in syrup and drying them.
スナック食品分野において膨化スナックは大きな需要を
占めるに到っており、特にとうもろこしを主原料とした
コーンパフは嗜好的に優れ重要である。Puffed snacks have come to occupy a large demand in the snack food field, and corn puffs made from corn as the main ingredient are especially important because of their excellent palatability.
コーンパフは、一般的に澱粉質原料、特にコーングリッ
ツに少量の水を加えて均一にした後、エクストルーダで
連続的に加圧して加熱された（例えば、３０〜４０ｋｇ
／ｃｍ□下に約１４０℃）原料をノズルから押出して膨
張させ、適当に切断して製造される。Corn puffs are generally made by adding a small amount of water to a starchy raw material, especially corn grits, to homogenize it, and then heating it under continuous pressure with an extruder (e.g., 30-40 kg
/cm□ at about 140°C) is extruded from a nozzle, expanded, and cut into appropriate pieces.
得られたコーンパフを味付けして膨化スナック製品とさ
れる。The resulting corn puffs are seasoned to form a puffed snack product.
従来、コーンパフの味付は、味付けされた植物□性油脂
をスプレーするか、または植物性油脂をスプレー後に調
味液をスプレーし乾燥するか、または植物性油脂に浸漬
後に調味料を振り掛けるなどの方法で膨化スナックが得
られている。Traditionally, corn puffs have been flavored by spraying them with seasoned vegetable oil, spraying them with vegetable oil and then spraying them with a seasoning solution and drying them, or soaking them in vegetable oil and then sprinkling seasoning on them. A puffed snack is obtained by the method.
しかし、従来の味付方法で得られる膨化スナックを食す
る時の感触は軟らかく、歯に付着し時に調味料の粉ぼさ
を感じる欠点があった。However, when eaten, the puffed snack obtained by the conventional seasoning method has the disadvantage that it feels soft and sticks to the teeth, making the seasoning feel crumbly.
本発明者等は、コーンパフからクリスピイ（「ｃｒｉｓ
ｐｙ、、すなわち、かりかりまたはぼりぼりと表現され
る日中で気持よく噛み砕かれる性質）な膨化スナックを
得るべく鋭意試作研究を重ねた結果、オイルスプレーし
たコーンパフをシロップ中に浸漬後に水切りして乾燥す
る時、意外な事にクリスピイな膨化不ナックか得られる
ことを見出し本発明を完成した。The present inventors have developed a method of producing crispy products from corn puffs.
As a result of intensive prototyping research in order to obtain a puffed snack that is pleasantly chewable during the day and is described as crunchy or crumbly, we found that by soaking oil-sprayed corn puffs in syrup and then draining them. The present invention was completed by discovering that a crispy puffed dough can be obtained when drying.
一般に、パフを味付けのためシロップ中に浸漬すると、
膨化構造のパフは水分を吸収して収縮し、乾燥させても
腰が抜けたようになるので、せいぜい軽く調味液をスプ
レーする程度が限界で、パフを調味液に浸漬することは
忌避さるべきことが常識的な事であった。Generally, when puffs are dipped in syrup for flavor,
Puffs with a puffed structure absorb water and contract, and even when dried they become limp, so at best you can only lightly spray them with seasoning liquid, and you should avoid dipping the puffs in seasoning liquid. That was common sense.
ところか゛、シロップのブリックス度と温度を調節し、
オイルスプレーしたコーンパフを一定時間このシロップ
に浸漬して乾燥することにより、クリスピイなコーンパ
フが得られる驚くべき事実が見出された。However, by adjusting the Brix degree and temperature of the syrup,
It has been surprisingly discovered that crispy corn puffs can be obtained by soaking oil-sprayed corn puffs in this syrup for a certain period of time and drying them.
それ故、この発明の目的はコーンパフをシロップに浸漬
して味付けし、しかも今迄になかったりリスビイな膨化
スナックを提供するにある。Therefore, the object of the present invention is to provide a puffed snack that is flavored by soaking corn puffs in syrup, and that is unprecedented and unique.
この発明に係るクリスピイな膨化スナックを製造する条
件は、従来公知の方法で得られるオイルスプレーしたコ
ーンパフが使用で゛きる。The conditions for producing the crispy puffed snack according to the present invention include the use of oil-sprayed corn puffs obtained by conventionally known methods.
しかし、より優れたクリスピイな性質を得るには、パフ
を硬目に打出すことと、オイルスプレーの量を多くする
方が好適である。However, in order to obtain better crispiness, it is preferable to make the puff harder and use a larger amount of oil spray.
使用されるシロップはブリックス度３０〜８０が使用さ
れ、ブリックス度３０以下では水分が多く、パフが湿け
った状態となりクリスピイなパフが得られない。The syrup used has a Brix degree of 30 to 80. If the Brix degree is less than 30, there is a lot of water and the puff becomes damp, making it impossible to obtain a crispy puff.
ブリックス度８０以上ではシロップが侵透し難く作業性
が悪い。When the Brix degree is 80 or more, syrup is difficult to penetrate and workability is poor.
シロップの温度は３０〜８０℃が適し、３０℃以下では
シロップが侵透しない。The temperature of the syrup is preferably 30 to 80°C, and the syrup will not penetrate below 30°C.
８０℃以上では侵透し過ぎる。If the temperature is 80°C or higher, it will penetrate too much.
いずれの場合もクリスピイなパフは得られない。In either case, crispy puffs cannot be obtained.
シロップに所望の調味料、着香料、着色料などを配合す
ることができる。Desired seasonings, flavorings, colorants, etc. can be added to the syrup.
浸漬時間は１〜２０秒で、シロップのブリックス度と温
度と相関関係にあり、これらの諸条件に合わせて浸漬時
間は適宜選択する。The immersion time is 1 to 20 seconds and is correlated with the Brix degree and temperature of the syrup, and the immersion time is appropriately selected according to these conditions.
浸漬した後の水切りは遠心分離機で数秒、好適には約５
秒水切りされる。After soaking, drain the water using a centrifuge for a few seconds, preferably about 5
Drained in seconds.
水切りした後の乾燥は６０〜１５０℃で加熱乾燥する。After draining, drying is performed by heating at 60 to 150°C.
６０℃以下では乾燥に時間が掛り、１５０℃以上では焦
げるので、上記温度範囲の熱風乾燥が好適である。If the temperature is 60° C. or lower, it will take a long time to dry, and if the temperature is 150° C. or higher, it will burn, so hot air drying in the above temperature range is preferable.
次に、この発明に係る膨化スナックにつき実施例により
具体的に説明する。Next, the puffed snack according to the present invention will be specifically explained using examples.
実施例 １
コーングリッツ９５０ｇ、水５０ｇをよく混練し水を染
み込ませた後、エクストルーダで３５ｋｇ／ｃｍ”の圧
力で押出しコーンパフを得た。Example 1 After thoroughly kneading 950 g of corn grits and 50 g of water to soak in the water, extrusion was performed using an extruder at a pressure of 35 kg/cm'' to obtain corn puffs.
温度は１４０℃に達した。The temperature reached 140°C.
コーンパフは水分約２％になるまで乾燥後植物性油脂を
スプレーしてこの発明を実施する原料のコーンパフを調
製した。The corn puffs were dried to a moisture content of about 2% and then sprayed with vegetable oil to prepare corn puffs as raw materials for carrying out this invention.
シロップの配合
醤 油 ２０部砂 糖
６０
調味料 ０．１
着色料 １
植物性油脂 ０．２
乳化剤 ０．１
水 適量
上記配合のシロップをブリックス度６５になるまで煮詰
めて、これを５０〜７０℃に保持した液に前記用意した
コーンパフを５〜７秒浸漬して引上げ、余分のシロップ
を遠心分離機で５秒水切りした。Syrup mixture Soy sauce 20 parts Sugar
60 Seasoning 0.1 Coloring 1 Vegetable oil 0.2 Emulsifier 0.1 Water Appropriate amount Boil the syrup of the above composition to a Brix degree of 65, and add the prepared corn puffs to the liquid maintained at 50 to 70°C. was immersed for 5 to 7 seconds and pulled out, and the excess syrup was drained for 5 seconds using a centrifuge.
水切りしたコーンパフを棚に拡げ８０℃の熱風で乾燥し
た。The drained corn puffs were spread on a rack and dried with hot air at 80°C.
比較例 １
実施例１の原料のコーンパフに実施例１と同じシロップ
を５０℃でスプレー後乾燥させた。Comparative Example 1 The same syrup as in Example 1 was sprayed onto the corn puffs used as the raw material in Example 1 at 50° C. and then dried.
実施例１と比較例１で得られた膨化スナックをパネル１
０名で試食した評価は第１表の通りであった。Panel 1 shows the puffed snacks obtained in Example 1 and Comparative Example 1.
The evaluation by 0 people who tasted the product was as shown in Table 1.
この発明によると、シロップをスプレーするのでなく浸
漬することになり、従来の膨化スナックで得られなかっ
た美味でがっクリスピイーな膨化スナックが得らＩ％る
。According to this invention, syrup is immersed rather than sprayed, and delicious, crispy puffed snacks that cannot be obtained with conventional puffed snacks can be obtained.
以上、本発明の好適な実施例について説明したが、本発
明の精神を逸脱しない範囲内において種々の変化をなし
得ることは勿論である。Although the preferred embodiments of the present invention have been described above, it goes without saying that various changes can be made without departing from the spirit of the present invention.
Claims (1)
１〜ルーダで加圧、加熱、押出、膨張させたものを切断
、乾燥する連続的な諸工程により得られた通常のコーン
パフにおいて、前記コーンパフにオイルスプレー後シロ
ップ中に浸漬し、次いで水切りして乾燥されたクリスピ
イな膨化スナック。 ２ コーンパフのシロップ浸漬はブリックス度３０〜８
０のシロップに３０〜８０℃の下に１〜２０秒浸漬する
特許請求の範囲第１項記載の膨化スナック。 ３ コーンパフのシロップ浸漬後の水切り乾燥は遠心分
離機で数秒分離後、６０〜１５０℃に加熱乾燥する特許
請求の範囲第１項記載の膨化スナック。[Claims] 1. A product obtained through continuous steps of hydrating raw materials mainly consisting of starchy raw materials, pressurizing, heating, extruding, and expanding the raw materials using Ex1 to Ruder, cutting, and drying. In the conventional corn puffs, the corn puffs are sprayed with oil and then dipped in syrup, then drained and dried to produce a crispy puffed snack. 2 Corn puffs soaked in syrup have a Brix degree of 30-8
2. The puffed snack according to claim 1, wherein the puffed snack is immersed in a syrup of 0.0° C. for 1 to 20 seconds at 30 to 80°C. 3. The puffed snack according to claim 1, wherein the corn puffs are drained and dried after soaking in the syrup for a few seconds using a centrifuge, and then heated to 60 to 150°C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56202453A JPS5951249B2 (en) | 1981-12-17 | 1981-12-17 | puffed snack |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP56202453A JPS5951249B2 (en) | 1981-12-17 | 1981-12-17 | puffed snack |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS58107149A JPS58107149A (en) | 1983-06-25 |
| JPS5951249B2 true JPS5951249B2 (en) | 1984-12-13 |
Family
ID=16457770
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP56202453A Expired JPS5951249B2 (en) | 1981-12-17 | 1981-12-17 | puffed snack |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS5951249B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61140621A (en) * | 1984-12-12 | 1986-06-27 | Mitsuwa Seiki Co Ltd | Clutch operation mechanism |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100575010B1 (en) | 2004-11-29 | 2006-05-02 | 주식회사농심 | Snack with adhesion improved and method for preparing it |
| GB201322387D0 (en) * | 2013-12-18 | 2014-02-05 | Dublin Inst Of Technology | A method for reducing the oil content of snacks by increasing spreadsheet |
| CN115517337B (en) * | 2021-06-09 | 2024-04-30 | 内蒙古伊利实业集团股份有限公司 | Puffed granular food for brewing and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4734076U (en) * | 1971-05-19 | 1972-12-15 | ||
| JPS5548350A (en) * | 1978-10-03 | 1980-04-07 | Kameda Seika Kk | Method of applying oil to roasted cake |
-
1981
- 1981-12-17 JP JP56202453A patent/JPS5951249B2/en not_active Expired
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4734076U (en) * | 1971-05-19 | 1972-12-15 | ||
| JPS5548350A (en) * | 1978-10-03 | 1980-04-07 | Kameda Seika Kk | Method of applying oil to roasted cake |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS61140621A (en) * | 1984-12-12 | 1986-06-27 | Mitsuwa Seiki Co Ltd | Clutch operation mechanism |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS58107149A (en) | 1983-06-25 |
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