JPH03224454A - How to make snacks - Google Patents

Abstract

PURPOSE:To obtain snack with favorable mouth feeling through such processes that water-immersed, water-extracted, aged and granulated corn, glutinous seed cornstarch and calcium hydroxide are mixed at a specified proportion, and the mixture is then boiled, rolled, rapped, dried, aged and fried at a specified temperature. CONSTITUTION:(A) 90 pts.wt. of granulated corn which has been immersed in water at >=50 deg.C for >= one min, put to water-extraction, aged and ground (so as to be pref. 50-60wt.% in the 24-mesh granule content), (B) 10 pts.wt. of glutinous seed cornstarch and (C) 0.2 pts. wt. of calcium hydroxide, are mixed. The mixture is then boiled, and the resulting dough is rolled into a sheet (pref. ca.0.5mm thick) using a calendering roll, rapped to a desired shape, dried (to a moisture content of pref. 9-11wt.%), aged, and subjected to a preheater followed by immediate frying with a fryer at an oil temperature of ca.210 deg.C, thus obtaining the objective snack.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing snacks using corn as a raw material.

[Conventional technology] Snacks made from corn include ■Puffs called corn buffs, which are obtained by putting corn into a puffing machine, applying high temperature and pressure, and then blowing it back to normal pressure with air. There are two types of snacks: ■So-called popcorn, a snack obtained by heating exploding corn, and ■Snacks called corn chips and tortilla chips.

The snacks of ■ and ■ have a weak corn flavor because the corn is expanded, while the corn chips of ■ have processed the raw material corn to make the flavor of the corn stand out. That is,
Dry raw corn, which is a mixture of white corn and yellow corn, is mixed with at least 1.5% by weight of lime based on the corn, and boiled in a boiling pot.
The treated corn was rapidly cooled to 5°C, and the treated corn was transferred to a soaking tank to separate the corn skin and at the same time reduce the moisture content of the corn to 5°C.
Set it to 0% or more. After that, it is sent to a washer to wash away the lime and ground in a grinder to obtain masa.

The obtained masa is dried using a molding machine to form a thin sheet with a thickness of about 0.5W and a strip of 2CI+ in length and 41 in width.
Dried dough with a moisture content of around 15% is fried in a fryer to make a product. Also, you can use masa instead of fryer.
There is also a method for producing tortilla chips in which the chips are fed to a cutter using a feeder, cut, baked in an oven, cooled, and then fried.

[Problems to be solved by the invention] When considering corn snacks that have the flavor of corn and have a chewy texture, the snacks of ■ and ■ have puffed corn, so the texture is too soft. Additionally, it has the disadvantage of sticking to teeth.

In addition, in the case of corn chips and tortilla chips (■), rather than emphasizing the flavor of the corn due to the lime used in the processing of corn raw materials, it is felt as a strong alkaline odor,
It is not suitable for Japanese tastes. In addition, the corn chips and tortilla chips in (■) had a hard texture and had a texture where the crushed corn remained during the day.

[Means for Solving the Problems] The present invention makes use of the flavor of corn such as corn chips and tortilla chips, but in order to obtain a snack that has a slightly suppressed flavor and a slightly hard texture. As a result of intensive research, we have arrived at the present invention.

That is, in the present invention, corn chips (corn grits) are used as a raw material, and the corn grits are pretreated as follows so that the corn grits are easily crushed.

Immerse in water with a temperature of 50°C or higher for at least 1 minute. However, if the water temperature is lower than 50°C, the corn grits will not absorb water well, which is not preferable. Also, for the same reason, soaking in water for less than 1 minute is not preferable because water absorption is insufficient and the corn grits are not crushed well and grains remain when the product is made. The soaked corn grits are drained and adjusted to a moisture content of 33 to 35% using a strainer at an ambient temperature of 30° C. or higher for 60 minutes or more.

If the net time is shorter than 60 minutes, the moisture distribution inside and outside the corn grits will be uneven, which will cause the corn grains to remain coarse in the subsequent grinding process, so the net time should be at least 60 minutes.
More than a minute is required. Since the corn grits from which the powder has been removed have a uniform moisture distribution, corn grits with approximately the same particle size can be obtained during the grinding process. Usually, grinding is carried out using rolls, and 2
When the ratio of 4-mesh portions is about 50 to 60%, a dough having the texture desired in the present invention can be obtained. For ground corn grits, 10 parts of Fukutane corn starch and 0.2 parts of calcium hydroxide are added to 90 parts of corn grits, mixed, and the mixture is steamed for a short time at low steam pressure. The cornstarch added to the corn grits makes the dough sticky after steaming, and has the effect of making it more fluffy when baked. Moreover, calcium hydroxide has the effect of bringing out the flavor of corn grits without any unpleasantness, and the effects of the present invention cannot be brought out even if the amount added is greater than or less than the above-mentioned amount.

The dough obtained by steaming is rolled out to a thickness of about 0.5 m using a rolling roll, cut into a desired shape, and dried. It is important that the dough is not kneaded when it is rolled. When kneaded, the dough becomes denser and has a firmer texture. For drying, efficient drying is carried out using warm air of 80 to 90°C. The dry finish moisture content is preferably 9 to 11%.

After drying is completed, the dough is kept in a sealed container for at least 5 hours at a temperature of at least 20°C or above but not above 30°C to eliminate the moisture difference between the inside and outside of the dough and to make it even. After removing the dough, it is passed through a preheating machine such as an oven and then fried in a fryer. The preheater is kept at a temperature of 100 to 150℃, and the dough is kept in it for 2 to 30 minutes.
Please allow 3 minutes to pass. The reason for passing the dough through a preheating machine is to increase the temperature of the dough (60-70℃) and reduce the temperature difference between the dough and the dough during frying, thereby controlling the amount of oil absorbed by the dough. This has the effect of reducing the amount of oil contained in the dough if the temperature difference is small. Fry in the oil in the fryer at 210-220℃ for about 10 seconds. By frying the dough, the oil is absorbed into the dough, which retains the flavor of the cooking oil and also prevents the dough from puffing up excessively.

Next, examples of the present invention will be shown.

[Example: After soaking cocorn grits in water at a temperature of 60°C for 2 minutes,
I drained the water and kept it at a room temperature of 33°C for 60 minutes.

The ground corn grits were milled by roll milling and had a 12-mesh bath and 24-mesh mass of 56%, and the moisture content of the corn grains was 34%.

Next, 90 parts of crushed corn grains, 10 parts of waxy corn starch, 0.2 parts of calcium hydroxide, and 0.9 parts of salt as a dough leavening agent were added and mixed well, and then boiled in a steamer to reduce the steam pressure to 0. Steamed at 5 parts g/■ for 7 minutes. The dough obtained by steaming had a moisture content of 52%. The dough is rolled into a sheet with a thickness of Q, 5 m, with a rolling roll of 52 mm on each side.
- Cut into equilateral triangles and put in a dryer at a temperature of 80℃ 4
It was dried for 0 minutes, and the finished moisture content was 10.9%.

Put the dried dough in a plastic bag and stir it for 5 hours to even out the moisture inside and outside the dough. Then put the dough in a rotary oven at about 140"C and preheat for about 2 minutes, then put it in an oil fryer at 210℃. The dough was fried for 10 seconds to puff up the dough.The resulting dough had a soft texture compared to tortilla chips and had a good corn flavor, making it a desirable corn snack dough.

[Effects of the Invention] According to the present invention, the snack dough obtained has a softer texture than corn chips and tortilla chips, and has a good corn flavor. Furthermore, since calcium hydroxide is added to the corn when it is steamed, there is no need to add lime before steaming to obtain masa, which is required for corn chips and tortilla chips, and there is no need to wash away the lime, so there is no wastewater treatment. This has the effect of making it easier.

Claims (1)

[Claims] After soaking the corn in water, draining it, removing the paste, and grinding it into fine grains, 90 parts of the corn, 10 parts of glutinous corn starch, and 0.2 parts of calcium hydroxide were added, mixed, and then steamed. The dough is rolled into a sheet using rolling rolls, cut out into a desired shape, then dried, removed from the mold,
A method for producing a snack characterized by frying it in a fryer at an oil temperature of about 210°C immediately after putting it in a preheater.