Method for producing snack
阅读说明：本技术 零食的制造方法 (Method for producing snack ) 是由 渡边勲 于 2018-02-26 设计创作，主要内容包括：本发明提供一种适合消费者群体的口感的零食,并提供一种符合消费者健康取向的不用任何油的零食的制造方法。为此,将原料成型为所需的厚度、所需的大小、所需的形状；将已成型的原料以规定的温度进行杀青规定的时间,让原料糊化,将已杀青的原料干燥至规定的含水率,将已干燥的原料以规定的温度和压力进行加热加压,以使其膨化,对已膨化的原料用增粘多糖类进行调味,将施行过调味的原料进行烧制。(The present invention provides a snack that fits the mouthfeel of a consumer group and provides a method of making a snack that is oriented to the health of the consumer without any oil. For this purpose, the raw material is shaped into a desired thickness, a desired size, a desired shape; deactivating enzyme at a predetermined temperature for a predetermined time, gelatinizing the raw material, drying the deactivated raw material to a predetermined water content, heating and pressurizing the dried raw material at a predetermined temperature and pressure to expand the dried raw material, flavoring the expanded raw material with a thickening polysaccharide, and firing the flavored raw material.)
1. A method of manufacturing a snack, characterized in that a snack is manufactured by the steps of:
a forming step, forming the raw materials into required thickness, required size and required shape;
a water-removing step of removing water from the raw material molded in the molding step at a predetermined temperature for a predetermined time to gelatinize the raw material;
a drying step of drying the raw material that has been water-removed in the water-removing step to a predetermined moisture content; and
and a puffing step of puffing the raw material dried in the drying step by heating and pressurizing the raw material at a predetermined temperature and a predetermined pressure.
2. The snack manufacturing method according to claim 1,
the water-removing time suitable for gelatinization is within the range of 10-15 minutes.
3. The method of manufacturing a snack according to claim 1 or 2,
the water-removing temperature suitable for gelatinization is in the range of 60-80 ℃.
4. A method of manufacturing a snack according to any of claims 1 to 3,
as a later step of the puffing step, a seasoning step of seasoning the puffed raw material in a moisture-free manner is included.
5. The snack manufacturing method according to claim 4,
in the seasoning step, a thickening polysaccharide is used for seasoning.
6. The method of manufacturing a snack according to any of claims 1 to 5,
the latter step of the seasoning step includes a firing step of firing the seasoned raw material.
Technical Field
The present invention relates to a method for manufacturing snacks, and more particularly, to a method for manufacturing snacks that provide snacks that have a taste suitable for consumer groups and are oriented in consumer health.
Background
Conventionally, there have been puffed snacks using vegetables such as potatoes and grains as raw materials. Such snacks are generally produced by, for example, frying potato chips at a high temperature, or frying a processed product, which is formed into a desired shape by incorporating a puffing agent into a raw material, in an oil pan or the like. As noted above, most of the current puffed snacks are typically fried and high calorie foods.
The oil used herein is an edible vegetable oil or fat obtained by heating and refining a raw oil or fat for deodorization, or a hydrogenated oil or fat obtained by adding hydrogen to a vegetable oil or fat, and is excellent in oxidation stability and heat resistance as compared with a low-temperature pressed oil or an unrefined oil, and therefore has been widely used in the catering industry and processed foods as a heating and conditioning oil or fat.
When the edible vegetable oil or fat refined by heating is heated to 150 ℃ or higher in the refining process, unsaturated fatty acid and acrylamide are produced. Therefore, when a food, particularly a food containing a large amount of carbohydrates, such as a potato chip, a fried food, etc., fried with oil having a high temperature of 180 to 200 ℃ is heated with high-temperature oil, trans fatty acids and acrylamide are produced.
The united states Food and Drug Administration (FDA) has issued a guideline aimed at completely abolishing the use of "hydrogenated" foods, which are the main cause of trans-fatty acid production, and increasing the total cholesterol value or the undesirable cholesterol value in blood and the risk of developing coronary artery diseases such as obesity, myocardial infarction, angina pectoris, etc., when trans-fatty acids are ingested in large amounts over a long period of time. Therefore, the use of processed products produced by hydrogenation of vegetable oils and fats such as margarine and shortening is prohibited after 6 months in 2018. In addition, more and more countries must clearly indicate the requirements for foods containing trans fatty acids of a certain level or more.
On the other hand, acrylamide was found to be present in foods in 2002. The swedish government alleges that "in foods obtained by heating food materials containing a large amount of carbohydrates such as potato at a high temperature, acrylamide which may possibly cause genotoxicity or carcinogenicity is produced". Thereafter, various studies and investigations have been conducted, and European Food Safety Agency (EFSA) in the EU governing food safety policy calls consumers for 2005 that "acrylamide may increase the risk of cancer" to be reduced by devising cooking methods. "genetic toxicity" referred to with respect to acrylamide means toxicity to genetic materials (DNA, chromosome), and "genetic toxicity carcinogenic material" means a substance which causes mutation by damage to DNA and which may cause chromosomal abnormality and cause carcinogenesis when accumulated.
In this case, it is sufficient to provide a non-fried snack, but there is a practical problem that the preparation of a non-fried snack is not easy. For example, as shown in
Disclosure of Invention
Technical problem to be solved by the invention
However, the method for producing snacks described in
That is, according to conventional snacks, although a crispy texture unique to snacks is created by puffing pellets under pressure and heat in a puffing step, no study is made on how to make such a crispy texture. In other words, no one provides a crisp snack that corresponds to the tastes of different consumer groups. For example, children or the elderly want snacks that do not get stuck in the throat or between teeth and have a certain soft mouthfeel, but young people sometimes think that they have a certain degree of crispness and chewiness before they can eat them. Currently, there is no way to provide such snacks with varying crispy mouthfeel for a set consumer segment.
In addition, the conventional method for producing snacks has the following problems: although not fried, in the seasoning step after puffing the pellets by heating and pressurizing, a slight amount of oil is sprayed, but oil is used in a small amount, and thus it cannot be said as a snack with no oil per se. This does not provide a snack oriented sufficiently to respond to the health of the consumer.
It is therefore an object of the present invention to provide a snack that fits the mouth feel of the consumer population and to provide a method of manufacturing a snack that is oriented to the health of the consumer without any oil.
Means for solving the problems
In order to achieve the above object, the present invention provides a method for manufacturing a snack, characterized by manufacturing a snack through the steps of:
a forming step, forming the raw materials into required thickness, required size and required shape;
a blanching step of blanching the raw material molded in the molding step at a predetermined temperature for a predetermined time to gelatinize the raw material (alpha);
a drying step of drying the raw material that has been water-removed in the water-removing step to a predetermined water content; and
and a puffing step of puffing the raw material dried in the drying step by heating and pressurizing the raw material at a predetermined temperature and a predetermined pressure.
In this case, the fixation time suitable for the gelatinization is in the range of 10 to 15 minutes; characterized in that the water-removing temperature suitable for the gelatinization is in the range of 60-80 ℃.
Further, the method is characterized by comprising a seasoning step of seasoning the puffed raw material without separating oil as a subsequent step of the puffing step. Characterized in that a thickening polysaccharide is used for seasoning in the seasoning step.
Further, the seasoning step is characterized by including, as a subsequent step to the seasoning step, a firing step of firing the seasoned raw material.
ADVANTAGEOUS EFFECTS OF INVENTION
The present invention can provide a snack food which is produced by molding a raw material into a desired thickness, a desired size, and a desired shape, deactivating enzymes at a predetermined temperature for a predetermined time to gelatinize the raw material, drying the deactivated raw material to a predetermined water content, heating and pressurizing the dried raw material at a predetermined temperature and a predetermined pressure to puff the raw material, seasoning the puffed raw material with a thickening polysaccharide, and baking the seasoned raw material, and therefore, the snack food does not contain fats and oils other than those contained in the raw material and is suitable for the taste of consumer groups.
Drawings
FIG. 1 is a flow chart showing the steps of manufacturing a snack according to an embodiment of the present invention.
FIG. 2 is an SEM image showing an example of a comparative example in which puffing was carried out without deactivating enzymes.
FIG. 3 is an SEM image showing an example of the puffing process at a water temperature of 58 ℃ for 8 minutes of deactivation.
FIG. 4 is an SEM image showing an example of the puffing process at a water temperature of 62 ℃ for 8 minutes of deactivation.
FIG. 5 is an SEM image showing an example of the puffing process at a water temperature of 80 ℃ for 8 minutes of deactivation of enzymes.
FIG. 6 is an SEM image showing an example of the puffing process at a water temperature of 80 ℃ for 10 minutes of deactivation of enzymes.
FIG. 7 is an SEM image showing an example of the puffing process at a water temperature of 80 ℃ for 15 minutes of deactivation of enzymes.
FIG. 8 is an SEM image showing an example of the puffing process at a water temperature of 80 ℃ for 20 minutes of deactivation of enzymes.
Detailed Description
Hereinafter, a method for manufacturing a snack, which is an embodiment of the present invention, will be described in detail with reference to the accompanying drawings.
FIG. 1 is a flow chart showing the steps of manufacturing a snack according to an embodiment of the present invention. First, a potato (potato) is used as a raw material, and the potato is peeled and subjected to a preliminary treatment (step S1).
Next, the preliminarily processed potatoes are formed into pellets (step S2). The granules are obtained by cutting potato as a raw material into 10-20 mm square pieces.
Next, the chopped particles are immersed in hot water for deactivation of enzymes (step S3). The purpose of this enzyme deactivation is to prevent browning of the granules (discoloration to brown over time, resulting in poor color), but not only to gelatinize (alphatize) the starch to a predetermined state, thereby giving a crispy texture.
Starches are classified into amylose and amylopectin according to their structure. Amylose is a straight chain molecule with a relatively small molecular weight. Amylopectin is a highly branched molecule with a relatively large molecular weight. Amylose and amylopectin, although different in their properties, coexist in starch.
When the starch is suspended in water and heated, the starch granules absorb water and gradually swell, but when the heating is continued, the starch granules finally disintegrate and become gel-like. This phenomenon is called gelatinization (alphatization). Gelatinization of starch is caused by the diffusion of water molecules into the gaps between starch molecules having a crystalline structure, thereby relaxing the structure and dispersing the branches in water. When the starch suspension is heated, the suspension gradually becomes transparent from a cloudy state, and the viscosity rapidly increases. When the particles absorb water to the maximum, the viscosity becomes maximum, and the viscosity is reduced by disintegration of the particles.
The degree of gelatinization of starch produced by this deactivation of enzymes is closely related to the density and thickness of air bubbles generated inside the puffed snack in the next puffing step, and the density and thickness of the air bubbles give a snack having a crispy texture.
In this embodiment, the deactivation of the enzyme of the granules is preferably carried out as follows: immersing the substrate in hot water at 60-80 deg.C for about 10-20 min. When the enzyme deactivation is carried out in hot water at 60 ℃ or lower for about 10 to 20 minutes, only a part of the starch grains are slightly gelatinized, and bubbles are not uniformly generated due to the swelling, and the thickness of the bubble film is increased. Therefore, the mouthfeel becomes a crispy mouthfeel like that of the scallop, and a crispy mouthfeel unique to snacks cannot be obtained.
On the other hand, when the enzyme deactivation is carried out in hot water of 80 ℃ or higher for about 10 to 20 minutes, starch is sufficiently gelatinized but the film thickness is reduced, and therefore, although bubbles are generated by swelling, the bubble film is broken in some places. That is, since the film of air cells is not uniform and beautiful, the taste and appearance of the snack are deteriorated.
The enzyme-removed pellets are dried by a dryer so that the moisture content of the pellets is 5 to 20%, preferably 10 to 15%, and the pellets are puffed to a desired texture (step S4). In this case, the far infrared ray burning machine can dry in a short time and can dry the pellets uniformly from the center to the end.
Next, the moisture-adjusted pellets are placed side by side on a hot plate of a bulking machine (hot press), heated and pressurized at high temperature and high pressure, and instantaneously brought to normal temperature and normal pressure (step S5).
The heating temperature in this case may be adjusted within a range of 100 to 300 ℃, and is preferably about 180 to 250 ℃. In addition, the pressure of the pressurization can be 700-3000 kg/cm2Preferably 2000 to 3000kg/cm2Left and right. The temperature and pressure of the hot plate are appropriately selected from the above ranges according to the desired texture of the snack.
The granules pressurized at high temperature and high pressure spread into a circular shape and simultaneously the moisture contained in the starch gelatinized inside is instantaneously gasified according to Boyle's-Charles law. At this time, bubbles are generated in the starch film generated in the granules, and immediately brought to normal temperature and normal pressure, whereby the solidification is instantaneously caused, and dense bubbles are uniformly generated in the semi-finished batter. Thereby, a unique crispy mouthfeel is produced.
The puffing machine is not limited to the hot press type, and can continuously puff the pellets at the above temperature and pressure by using a drum type as shown in Japanese patent laid-open No. 2005-27575.
Next, the puffed half-finished product (hereinafter, referred to as snack) is sprayed with diluted thickening polysaccharides without oil to form an adhesive, and is then seasoned by spraying seasonings such as salt, glutamic acid, various seasonings, garlic essence, and beef essence (step S6).
Examples of the thickening polysaccharides include guar gum, xanthan gum, tamarind gum (tamarind seed gum), carrageenan, agar, pectin, tamarind gum (tamarind gum), gum arabic, pullulan gum (pullulan), soybean polysaccharide, and locust bean gum. These thickening polysaccharides have characteristics such as water solubility, edibility, film-forming property, adhesiveness, and the like, and due to the above characteristics, the seasoning can be retained on the surface of the puffed snack without using oil. Therefore, a snack completely free of oil can be produced.
The seasoned snacks are cooled at normal temperature temporarily until the baking process is performed, whereby the seasoning sprayed on the surface of each snack can be permeated. However, if the snack does not require seasoning, the seasoning step may be omitted.
The snack thus obtained is subjected to a baking treatment with far infrared rays (step S7). In the firing treatment, excess moisture remaining in the green sheet is dried and fired to have a moisture content of 3% or less. The snack is uniformly baked from the surface to the inside by the electromagnetic wave of the far infrared ray, thereby making it possible to manufacture a snack having more crispy texture, deliciousness, and aroma. The firing treatment is preferably carried out by far infrared ray, but may be carried out by other firing methods without particular limitation.
For the snacks manufactured as above, each 1 packaging bag is metered by the metering step through the sorting step (sorting step) of uniformizing the difference in shape or color. The snacks measured here are packed in a thick carton after being sealed in a packaging bag and distributed to the market.
- 上一篇：一种医用注射器针头装配设备
- 下一篇：动物饲料材料