JPH0256058B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing puffed snacks using legumes.

Conventional puffed snacks are made by adding moisture to starchy ingredients such as corn, flour, and potatoes, raising the temperature and pressure using an extruder, and then injecting the mixture into the atmosphere.

The puffed snack produced in this manner has a porous structure and a light texture. However, because it lacks flavor, it is seasoned with seasoning ingredients such as spices and cheese.

On the other hand, beans have a unique flavor, but after adding moisture and subjecting them to high temperature and pressure in the same way as starchy ingredients,
Even when injected, the product did not become a porous structure, but instead became a hard structure with a few air bubbles, making it difficult to eat. Further, even when the same treatment was performed using beans that had been steamed in advance, no puffed beans were obtained.

However, according to the knowledge obtained by the inventors of the present invention, even with beans that are difficult to puff up, a porous and light texture can be obtained by adding a specific starchy raw material.

In other words, only when starchy raw materials containing 50% or more of sweet potato, tapioca, sweet potato starch, tapioca starch, etc. are used and are gelatinized in advance and mixed with beans, a puffed and light texture can be obtained, and other starches cannot be used. When using quality raw materials, it was not possible to obtain a product with a light texture.

To elaborate on this point, corn, wheat,
Starchy raw materials such as oats, corn mill, potato granules, rice flour, wheat flour, oatmeal, corn starch, and potato starch, or pre-gelatinized products of these starchy raw materials, are mixed with beans, the moisture is adjusted, and the mixture is heated at high temperature and high pressure. After that, the product obtained by injection was puffed, but it was insufficient and did not have a light texture.

However, when sweet potato, tapioca, sweet potato starch, or tapioca starch was used as the starchy raw material, it expanded, and the texture became very light, especially when pre-gelatinized ones were used.

In this invention, after gelatinizing a starchy raw material whose weight is 50% or more of sweet potato, tapioca, sweet potato starch or/and tapioca starch, it is made into granules, and then the water content is reduced to 5 to 20%, preferably 8 to 15%. to make starchy pellets, and add 25 to 75 parts of the starchy pellets and beans.
75 to 25 parts to make 100 parts, then water, steam, etc. are added to adjust the moisture content of the mixture to 13 to 22%, preferably 14 to 20%, and then heated to high temperature and pressure,
This is a method for producing puffed snacks using legumes, which involves injecting and puffing.

The starchy raw materials used in this invention include cereals such as corn, wheat, barley, barley, oats, and rice, potatoes,
It refers to food ingredients whose main ingredient is starch, such as rhizomes such as sweet potato, tapioca, and sago, or starches such as cornstarch and potato starch.

Furthermore, beans refer to edible beans that are usually served as dried raw beans, such as fava beans, cowpeas, kidney beans, peas, ray beans, lily beans, black beans, and red beans. Note that it is desirable to use beans with a fat content of 7% or less since it is difficult to expand the beans if the fat content is high.

To carry out this invention, a starchy raw material is first gelatinized, then made into granules, dried to adjust the moisture content, and made into starchy pellets.

At least 50% of the starchy raw materials used here are sweet potato, tapioca, sweet potato starch and/or tapioca starch. If the content of these starchy raw materials is low, it will be difficult to expand and result in a hard structure, so it is necessary to increase the content to 50% or more to give a light texture.

To gelatinize starchy raw materials, water is added and heated according to conventional methods such as steaming and steaming.

It is desirable that the gelatinized starchy raw material be in the form of granules so that the two do not separate when mixed with beans. At this time, crush the beans if necessary to make the grain size even. In addition, if the water content is too high, it may deform or stick together when mixed with beans, so it is recommended to reduce the water content to 20% or less, preferably 15% to get a homogeneous mixture.
% or less. However, if it is too dry, it may not soften sufficiently when subjected to high temperature and high pressure, and hard lumps may form in the puffed product. Therefore, the content should be 5% or more, preferably 8% or more.

Next, the starchy pellets and beans are mixed, water or steam is added if necessary to adjust the water content of the mixture, the mixture is brought to high temperature and pressure using an extrusion device, and then the mixture is injected into the atmosphere and expanded.

If the amount of starchy pellets in the mixture is too low, it will be difficult to obtain a sufficiently puffed and light texture, and if too much, the flavor of the beans will not be sufficiently expressed, so 25 to 75 parts should be used per 100 parts of the mixture.

In addition, if there is too much water in the mixture, it will be difficult to apply high pressure using extrusion equipment, and if there is too little, the fluidity will be insufficient when the mixture is subjected to high temperature and high pressure.
13 to 22%, preferably 14 to 20%.

The extrusion at high temperature and pressure is carried out using a known extrusion device such as an extruder or collect machine, and by appropriately selecting the die, a puffed product in a desired shape can be obtained.

The puffed product obtained here had a characteristic flavor of beans and had a light texture.

If desired, the raw material mixture or puffed product may be seasoned with seasoning materials such as salt, soy sauce, spices, dried vegetables, cheese, seasoning powder, oil or fat, etc. to make it even more delicious.

Next, the present invention will be explained by examples.

Example 1 80 parts of sweet potato flour and 20 parts of corn were steamed and gelatinized, granulated using an extrusion granulator, and dried to a moisture content of 12% to form starchy pellets.

50 parts of these starchy pellets and 50 parts of lima beans are mixed, water is added to make the moisture content 17%, the mixture is heated to high temperature and pressure using a high-pressure extruder equipped with a heating jacket, and then injected into the atmosphere through a die at the tip of the extruder to form a puffed product. Obtained.

This puffed product had a porous structure and a light texture with a flavor unique to lima beans.

By adding texture, chemical seasonings, fats and oils, and stirring and seasoning this product, it became a very delicious puffed snack.

Example 2 Steamed sweet potatoes were pureed, granulated and dried to a moisture content of 17% to form starchy pellets.

30 parts of these starchy pellets are mixed with 70 parts of beans, water is added to make the moisture content 13%, the mixture is heated to high temperature and pressure using a collect-type extrusion device, and then injected from a die to swell. After spraying with oil and fat, salt is added. The mixture was stirred and seasoned to obtain puffed snacks.

This puffed snack had a light texture with a nice bean flavor.

Example 3 35 parts of dried sweet potato, 10 parts of sweet potato starch, 10 parts of tapioca starch
10 parts of corn, 30 parts of corn, and 15 parts of wheat flour were mixed, steamed to gelatinize the mixture, and then granulated and dried to form starchy pellets with a moisture content of 10%.

38 parts of these starchy pellets, 62 parts of dried and crushed peas and 0.5 part of common salt were mixed, and the mixture was fed to an extrusion device while adding water to a water content of 15% using a feeding screw. After raising the temperature and pressure in a chamber, it was injected and expanded.

This puffed product was cut into appropriate sizes and then sprinkled with spices dispersed in oil to make puffed snacks.

The puffed snack had a light texture with an unprecedented pea flavor.

Claims (1)

[Claims] 1 (a) 50% or more of the starchy raw material is sweet potato, tapioca, sweet potato starch or/and tapioca starch, and after gelatinizing the starchy raw material, it is made into granules, and then the moisture is reduced to 5 to 20%. %, preferably 8 to 15%, to form starchy pellets. (b) Mix 25 to 75 parts of starchy pellets and 75 to 25 parts of beans to make 100 parts. (c) If necessary, add water, steam, etc. to adjust the moisture content of the mixture obtained in (b) to 13-22%, preferably 14-20%, then apply a high temperature voltage, and then inject and expand. . A method for producing puffed snacks using legumes, characterized by carrying out the above (a) to (c) in sequence.