JPH0455649B2 - - Google Patents
Info
- Publication number
- JPH0455649B2 JPH0455649B2 JP61209425A JP20942586A JPH0455649B2 JP H0455649 B2 JPH0455649 B2 JP H0455649B2 JP 61209425 A JP61209425 A JP 61209425A JP 20942586 A JP20942586 A JP 20942586A JP H0455649 B2 JPH0455649 B2 JP H0455649B2
- Authority
- JP
- Japan
- Prior art keywords
- die head
- recesses
- outer part
- parts
- carved
- 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
Links
- 239000002994 raw material Substances 0.000 claims description 21
- 235000011888 snacks Nutrition 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 230000002093 peripheral effect Effects 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000003995 emulsifying agent Substances 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims 1
- 235000013312 flour Nutrition 0.000 description 9
- 235000013339 cereals Nutrition 0.000 description 8
- 239000003921 oil Substances 0.000 description 6
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 4
- 241000209094 Oryza Species 0.000 description 4
- 235000007164 Oryza sativa Nutrition 0.000 description 4
- 239000003925 fat Substances 0.000 description 4
- 235000009566 rice Nutrition 0.000 description 4
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 3
- 239000004744 fabric Substances 0.000 description 3
- 239000000787 lecithin Substances 0.000 description 3
- 235000010445 lecithin Nutrition 0.000 description 3
- 229940067606 lecithin Drugs 0.000 description 3
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 229910000019 calcium carbonate Inorganic materials 0.000 description 2
- 235000013351 cheese Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000001007 puffing effect Effects 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 229920000168 Microcrystalline cellulose Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000021329 brown rice Nutrition 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 235000019813 microcrystalline cellulose Nutrition 0.000 description 1
- 239000008108 microcrystalline cellulose Substances 0.000 description 1
- 229940016286 microcrystalline cellulose Drugs 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000002522 swelling effect Effects 0.000 description 1
Landscapes
- Confectionery (AREA)
- Manufacturing And Processing Devices For Dough (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
【発明の詳細な説明】
（産業上の利用分野）
本発明はスナツク類、殊に外表面に縄目状の立
体的な模様を有する中空管状のスナツク類の製造
方法に係る。DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a method for producing snacks, particularly hollow tubular snacks having a rope-like three-dimensional pattern on the outer surface.
（従来の技術）
従来、スナツク類の製造方法としては穀類原料
を蒸練し、冷却し、成形し、次いで乾燥する方法
が主として用いられており、製品の形状として平
板状、直方体状、角柱状等であり、その外表面は
平滑状を呈しているのが通例である。(Prior art) Conventionally, the main method used to produce snacks has been to steam grain raw materials, cool them, shape them, and then dry them. etc., and its outer surface is usually smooth.
一方、特開昭54−163867公報にはエクストルー
ダを使用してネツト状に成形した製品を製造する
方法が開示されている。 On the other hand, Japanese Unexamined Patent Publication No. 54-163867 discloses a method of manufacturing a net-shaped product using an extruder.
（発明が解決しようとする問題点）
蒸練を基礎とする上記の汎用方法においては、
成形後に第１次乾燥工程、ねかせ工程、第２次乾
燥工程及び焼上げ工程を経て成形生地中に含まれ
る多量の水分を蒸発させるために、仮に管状に成
形することができたとしても管状形状を後の工程
においてその儘維持することは極めて困難であ
り、ましてその表面に立体的な模様付けを施すこ
とは不可能に近い。(Problems to be solved by the invention) In the above general-purpose method based on steaming,
After forming, a large amount of moisture contained in the formed dough is evaporated through the first drying process, aging process, second drying process, and baking process, so even if it is possible to form the dough into a tubular shape, it will not have a tubular shape. It is extremely difficult to maintain this state in subsequent steps, and even more so, it is nearly impossible to apply a three-dimensional pattern to its surface.
一方、上記の特開昭54−163867公報に開示の方
法によれば、管状に立体形成することは可能であ
るが、ネツト状構造を有しているために、管状体
内部に溶融状のフイリングを充填し固化させるこ
とは不可能である。 On the other hand, according to the method disclosed in the above-mentioned Japanese Unexamined Patent Publication No. 163867/1983, it is possible to form a three-dimensional tubular shape, but since it has a net-like structure, it is possible to form a molten filling inside the tubular body. It is impossible to fill and solidify.
（発明の目的）
本発明は従来技術方法における上記の問題点を
解決することを意図してなされたもので、具体的
には外表面に外観において消費者を引付ける魅力
を有する縄目状の立体模様を有しており、且つ一
端を閉鎖すれば各種の溶融状フイリングを充填固
化させることができ、これによつて味覚的にも魅
力あるものとなすことのできる、中空管状を呈し
ているスナツクを提供することにある。(Object of the Invention) The present invention was made with the intention of solving the above-mentioned problems in the prior art method. A snack having a hollow tubular shape, which has a pattern, and which can be filled with various molten fillings and solidified by closing one end, thereby making it taste-appealing. Our goal is to provide the following.
（目的を達成するための手段及び作用）
本発明によれば、上記の目的は、穀類を主体と
する原料を加水しつつエクストルーダのバレル内
に供給し、加熱加圧処理して処理生地となし、エ
クストルーダの先端に装着されていて内側部と外
側部とを備えており、
(a) 少くとも外側部が内側部に対して摺動回転
し、外側部と内側部の摺動面のそれぞれに複数
個の凹部を刻設したダイヘツド、又は
(b) 少くとも外側部が内側部に対して回動し、少
くとも外側部の内周面には複数個の凹部が刻設
されており、外側部と内側部とが一定のクリア
ランスで離隔しているダイヘツド
を経て上記の処理生地が押出し成形されることを
特徴とする、縄目状の立体模様を有する管状スナ
ツク類の製造方法により達成される。(Means and Actions for Achieving the Object) According to the present invention, the above object is to feed a raw material mainly consisting of grains into the barrel of an extruder while adding water, heat and pressurize it, and turn it into a processed dough. , is attached to the tip of the extruder and has an inner part and an outer part, (a) at least the outer part slides and rotates with respect to the inner part, and the sliding surface of the outer part and the inner part are respectively A die head with a plurality of recesses carved in it, or (b) at least the outer part rotates with respect to the inner part, and at least the inner peripheral surface of the outer part has a plurality of recesses carved in it, and the outer part rotates with respect to the inner circumference. This is achieved by a method for manufacturing tubular snacks having a rope-like three-dimensional pattern, which is characterized in that the above-mentioned treated dough is extruded through a die head in which the inside part and the inside part are separated by a certain clearance.
本発明方法に使用される穀類を主体とする原料
としては糯米粉、粳米粉、トーモロコシ粉、小麦
粉、ライ麦粉、大麦粉が使用でき、該穀粉100重
量部と、油脂１〜15重量部とを含有しているのが
好ましい。 As the raw material mainly composed of grains used in the method of the present invention, glutinous rice flour, glutinous rice flour, corn flour, wheat flour, rye flour, and barley flour can be used. It is preferable that it contains.
油脂及び乳化剤の配合量が規定されたのは、エ
クストルーダの運転条件及びダイの形状と共に、
これらが製品の物性、特に膨化性や成形性に著る
しい影響を与えるからである。即ち、油脂や乳化
剤の添加量が過剰であると、ダイヘツドの凹部又
はクリアランスから押出された処理生地の密着性
が低下して成形される管状物がヒビ割れ状となる
ので外観的にも好ましくなく、又溶融フイリング
を注入した場合に漏れを生ずるので好ましくな
い。油脂又は乳化剤を更に過剰添加した場合には
生地に吸収されず成形時に分離流出する場合さえ
ある。一方油脂又は乳化剤の添加量が過少な場合
には過剰な膨化が生じて、表面に立体的に形成さ
れた縄目状模様が薄れ、或いは全く消失すること
になり、又食感的にも軽くなり過ぎるので好まし
くない。この様な場合には炭酸カルシウム、微結
晶セルロース等の不溶物を微量添加することによ
り上記した縄目状立体模様の成形性を改善するこ
とができる。 The blending amounts of oils and fats and emulsifiers were determined by the operating conditions of the extruder and the shape of the die.
This is because these have a significant effect on the physical properties of the product, particularly on the swelling properties and moldability. In other words, if the amount of oil or emulsifier added is excessive, the adhesion of the processed fabric extruded from the recesses or clearances of the die head will decrease, and the formed tubular product will have cracks, which is unfavorable in terms of appearance. Also, when molten filling is injected, leakage may occur, which is not preferable. If too much oil or fat or emulsifier is added, it may not be absorbed into the dough and may even separate and flow out during molding. On the other hand, if the amount of fat or emulsifier added is too small, excessive puffing will occur, causing the three-dimensional rope-like pattern formed on the surface to fade or disappear completely, and the texture to be too light. I don't like it because it's too much. In such cases, the formability of the rope-like three-dimensional pattern described above can be improved by adding a small amount of insoluble matter such as calcium carbonate or microcrystalline cellulose.
本発明方法の実施に際して、上記配合原料に調
味料や着色料を添加して嗜好性の向上を図ること
もできる。 When carrying out the method of the present invention, seasonings and coloring agents can be added to the above-mentioned raw materials to improve palatability.
本発明方法の実施に際して用いられるエクスト
ルーダは混練、加熱、加圧機能を有しているなら
ば１軸型、２軸型の何れの型式のものであつても
差支えないが、これら型式のエクストルーダの機
能特性を考慮する場合に１軸型エクストルーダに
関しては粒状又はグリツツ状の穀類原料を選択使
用し、又、２軸型エクストルーダに関しては粉末
状の穀類原料を選択使用するのが好ましい。 The extruder used in carrying out the method of the present invention may be either a single-screw type or a twin-screw type as long as it has kneading, heating, and pressurizing functions; When considering functional characteristics, it is preferable to selectively use granular or grit-like grain raw materials for single-screw extruders, and to selectively use powdered grain raw materials for twin-screw extruders.
穀類原料の加水はエクストルーダへの穀類原料
の供給時又は供給に先立つて予め行うことができ
る。加水量は穀類原料100部に対して0.5〜20重量
部が好ましく、0.5重量部以下では原料が焦げる
虞れがあり、又20重量部以上であると膨化が不十
分となる。 Addition of water to the grain raw material can be carried out in advance when or prior to supplying the grain raw material to the extruder. The amount of water added is preferably 0.5 to 20 parts by weight per 100 parts of the grain raw material; if it is less than 0.5 parts by weight, the raw material may be scorched, and if it is more than 20 parts by weight, the swelling will be insufficient.
エクストルーダの運転条件はスクリユ回転数50
〜300rpm、バレル温度100〜220℃、圧力約50〜
約100Kg／cm2とするのが好ましい。バレル温度が
100℃未満では原料が充分にクツキングされず、
膨化が不足し、食感において生を感じさせるもの
となり、一方220℃以上であるとクツキングが過
剰となり、又原料が焦げたりするので好ましくな
い。尚、エクストルーダの先端に装着されるダイ
ヘツドについても予め100℃〜220℃に加熱してお
くと、押出し成形に際して形成物の形状が良好と
なるので好ましい。 Extruder operating conditions are screw rotation speed 50
~300rpm, barrel temperature 100~220℃, pressure about 50~
Preferably, it is approximately 100 Kg/cm 2 . Barrel temperature
If the temperature is below 100℃, the raw materials will not be sufficiently packed.
Puffing is insufficient, resulting in a raw texture. On the other hand, if the temperature is higher than 220°C, the chewing will be excessive and the raw materials may burn, which is not preferable. Note that it is preferable to preheat the die head attached to the tip of the extruder to 100°C to 220°C, since this will improve the shape of the formed product during extrusion molding.
本発明方法はエクストルーダの先端に装着され
るダイヘツドの形状構造に依存してその製品の良
否が左右されるので、次に図面を参照しつつダイ
ヘツドについて説明する。 Since the quality of the product in the method of the present invention depends on the shape and structure of the die head attached to the tip of the extruder, the die head will be explained next with reference to the drawings.
第１及び第２には本発明方法に使用されるダイ
ヘツドの１実施例が示されている。このダイヘツ
ド１０は内側部１２と外側部１４とから構成され
ている。内側部１２の外周面１２１と、外側部１
４の内周面１４１とは接触している。内側部１２
の外周面１２１には複数個の凹部１２３（内側部
１２の厚みが大であれば第２図に示されるように
樋溝の形態を呈する）が形成されており、一方外
側部１４の内周面１４１にも同様な凹部１４３が
刻設されている。これら内側部１２と外側部１４
の内で少なくとも外側部１４は一方向に連続的に
回動するようになつており、内側部１２は固定状
態に保持されるか、外側部１４とは反対の方向に
回動するようになつており、内側部と外側部との
間には相対的な速度差がもたらされる。外側部１
４をこのようにして回動させるためには外側部１
４に歯車装置（図示せず）を取付け該歯車装置を
駆動すれば良く、又、内側部１２を固定状態に保
持するためには内側部１２に装着された中心棒１
６（第２図）を固定部材（図示せず）に取付ける
か又は中心棒１６と同様な但し該中心棒１６とは
反対の向きに延びる軸（図示せず）を内側部１２
に取付けて該軸をエクストルーダ内の固定部に取
付ければよく、更に内側部１２を外側部１４に対
して反対の向きに回動させるためには上記中心棒
１６に例えば歯車（図示せず）を取付け、この歯
車を駆動装置（図示せず）により所定の向きに駆
動させればよい。 In the first and second figures, one embodiment of a die head used in the method of the present invention is shown. This die head 10 is composed of an inner part 12 and an outer part 14. The outer peripheral surface 121 of the inner part 12 and the outer part 1
It is in contact with the inner circumferential surface 141 of No. 4. Inner part 12
A plurality of recesses 123 (which take the form of gutter grooves as shown in FIG. 2 if the thickness of the inner part 12 is large) are formed in the outer peripheral surface 121 of the outer peripheral surface 121, while the inner peripheral surface of the outer part 14 A similar recess 143 is also carved in the surface 141. These inner part 12 and outer part 14
At least the outer part 14 is adapted to rotate continuously in one direction, and the inner part 12 is held fixed or rotated in the opposite direction to the outer part 14. This creates a relative velocity difference between the inner and outer parts. Outer part 1
4 in this way, the outer part 1
A gear device (not shown) may be attached to the inner portion 12 to drive the gear device, and a central rod 1 attached to the inner portion 12 may be used to hold the inner portion 12 in a fixed state.
6 (FIG. 2) to a fixed member (not shown) or a shaft (not shown) similar to the center rod 16 but extending in the opposite direction from the center rod 16 to the inner portion 12.
In order to rotate the inner part 12 in the opposite direction with respect to the outer part 14, for example, a gear (not shown) is attached to the center rod 16. , and the gear is driven in a predetermined direction by a drive device (not shown).
第１及び２図に示されるダイヘツド１０におい
て、内側部１２に刻設した凹部の数が６個以上で
あつて外側部１４に刻設した凹部の数と同数以上
となし且つ内側部１２の断面において凹部１２３
の占める合計幅即ち各刻設凹部１２３の幅の和が
外周長さの1/4以上となるようにすれば、凹部を
経て押出され圧力の開放により膨化した成形物は
相互に密着して管状成形体となり且つ凹部１２３
から押出された半成形物と凹部１４３から押出さ
れた半成形物とは交差状態となつて密着するので
形成される管状成形体の強度が増加すると共にそ
の表面部には立体的な縄目模様が形成される。
尚、ダイヘツド１０からの押出し成形に際して生
地からの急激な水分の蒸散により一定した内径を
持つ良好な管状体の成形が妨げられる場合には、
第２図に示されるように外側部の外方に延長管１
８を附設することにより良好な筒状体の形成を助
けることができる。 In the die head 10 shown in FIGS. 1 and 2, the number of recesses carved in the inner part 12 is six or more, the same number or more as the number of recesses carved in the outer part 14, and the cross section of the inner part 12 recess 123 in
If the total width occupied by the engraved recesses 123 is set to be 1/4 or more of the outer circumferential length, the molded product extruded through the recesses and expanded due to the release of pressure will stick together and form a tubular shape. It becomes a molded body and has a concave portion 123
The semi-molded product extruded from the recess 143 and the semi-molded product extruded from the recess 143 intersect and come into close contact with each other, so that the strength of the formed tubular product increases and a three-dimensional rope pattern is formed on its surface. It is formed.
In addition, when forming a good tubular body with a constant inner diameter due to rapid evaporation of water from the dough during extrusion molding from the die head 10,
As shown in Figure 2, the extension tube 1
8 can help form a good cylindrical body.
第３図にはダイヘツドの第２実施例が示されて
いる。このダイヘツド１０Ａにおいては内側部１
２Ａと外側部１４Ａとの間に一定のクリアランス
Ｃが設定されている。 A second embodiment of the die head is shown in FIG. In this die head 10A, the inner part 1
A certain clearance C is set between the outer portion 2A and the outer portion 14A.
この実施例において、内側部１２Ａの外周面は
平滑状を呈しているが、第１及び２図に示された
実施例と同様に凹部が刻設されていても差支えな
い。この実施例において、相対的に回動する外側
部１４Ａと内側部１２Ａとの間のクリアランスＣ
を経て生地は押出され成形される。 In this embodiment, the outer circumferential surface of the inner portion 12A is smooth, but it may be carved with recesses as in the embodiment shown in FIGS. 1 and 2. In this embodiment, the clearance C between the relatively rotating outer portion 14A and inner portion 12A
The dough is then extruded and shaped.
尚、クリアランスＣが過大であると外表面に形
成される縄目模様が明確なものとならなくなる場
合があるのでクリアランスＣは外側部１４Ａに刻
設された凹部の幅の５倍以下通常は４倍程度迄に
抑えられるべきである。 In addition, if the clearance C is too large, the rope pattern formed on the outer surface may not be clear, so the clearance C should be 5 times or less than the width of the recess carved in the outer part 14A, and usually 4 times. It should be suppressed to a certain extent.
上記のダイヘツド１０又は１０Ａにおいて刻設
される凹部の形状は断面形状が必ずしも図示され
ているように半円状を呈している必要はなく、長
方形状、半楕円形状、三角形状等の適宜なものと
なすことができる。 The cross-sectional shape of the recess carved in the die head 10 or 10A does not necessarily have to be semicircular as shown in the figure, but may be any suitable shape such as a rectangle, a semiellipse, or a triangle. can be done.
実施例 １
精白米粉100重量部と、油脂10重量部と、レシ
チン0.5重量部と、炭酸カルシウム0.5重量部と、
食塩0.5重量部とからなる原料111.5重量部に対し
て水10重量部を添加しながら毎時40Kgの割合で２
軸型エクストルーダに供給し、スクリユ回転数
180rpm、バレル温度180℃、圧力100Kg／cm2の条
件で上記の配合原料を混練、加熱、加圧した。こ
のエクストルーダの先端には、径２ｍ／ｍの半円
形状凹部12個が外周面に刻設された径12ｍ／ｍの
内側部と、上記と同様な寸法及び形状の凹部８個
が内周面に刻設された外側部とを備え、内側部と
外側部との間に0.01ｍ／ｍのクリアランスを有す
るダイヘツドが装着されており、ダイヘツドの内
側部外方には長さ100ｍ／ｍ、径６ｍ／ｍであつ
て断面円形の中心棒が取付けられ、一方外側部外
方には内径18ｍ／ｍの延長管が取付けられてい
た。Example 1 100 parts by weight of polished rice flour, 10 parts by weight of fats and oils, 0.5 parts by weight of lecithin, 0.5 parts by weight of calcium carbonate,
2 at a rate of 40 kg/hour while adding 10 parts by weight of water to 111.5 parts by weight of raw materials consisting of 0.5 parts by weight of salt.
Supply to shaft type extruder, screw rotation speed
The above blended raw materials were kneaded, heated, and pressurized under the conditions of 180 rpm, barrel temperature of 180° C., and pressure of 100 Kg/cm 2 . At the tip of this extruder, there is an inner part with a diameter of 12 m/m with 12 semicircular recesses with a diameter of 2 m/m carved on the outer peripheral surface, and 8 recesses with the same size and shape as above on the inner peripheral surface. A die head with a clearance of 0.01 m/m is installed between the inner part and the outer part, and a die head with a length of 100 m/m and a diameter of 100 m/m is installed on the outside of the inner part of the die head. A central rod with a diameter of 6 m/m and a circular cross section was attached, while an extension tube with an inner diameter of 18 m/m was attached to the outer side.
ダイヘツドの外側部を回動させながらエクスト
ルーダにより上記の条件で生地押出した処、外表
面に縄目状に立体模様を有し内径６ｍ／ｍ、外径
16ｍ／ｍの所望の管状スナツクが得られた。 The fabric was extruded using the extruder under the above conditions while rotating the outer part of the die head, and the outer surface had a rope-like three-dimensional pattern with an inner diameter of 6 m/m and an outer diameter.
The desired tubular snack of 16 m/m was obtained.
尚、この管状スナツクを切断して長さ10cmのも
のとなし、乾燥させ、一端を密閉させ、他端の開
口部から溶融チーズフイリングを注入し、室温下
で放置した処、このフイリングは壁部より漏出す
ることなしに固化した。このスナツクの食味は極
めて良好であつた。 The tubular snack was cut into pieces 10 cm long, dried, one end was sealed, and melted cheese filling was injected through the opening at the other end.When left at room temperature, this filling was removed from the wall. It solidified without leaking from the parts. The taste of this snack was extremely good.
実施例 ２
精白糯米粉100重量部と、油脂３重量部と、シ
ユガーエステル３重量部と、少量の香料とからな
る原料を全体として100重量部とする場合に15重
量部の割合で水を添加しながら毎時100Kgの割合
で２軸型エクストルーダに供給し、スクリユ回転
数100rpm、バレル温度150℃、圧力80Kg／cm2の条
件で上記の配合原料を混練、加熱、加圧した。こ
のエクストルーダの先端には、径２ｍ／ｍの半円
形状凹部６個が外周面に形成された径20ｍ／ｍの
内側部と、径３ｍ／ｍの半円形状凹部６個が内周
面に形成された外側部とを備え、内側部と外側部
との間に１ｍ／ｍのクリアランスを有するダイヘ
ツドが装着されており、ダイヘツドの内側部外方
には長さ200ｍ／ｍ、径４ｍ／ｍであつて断面円
形の中心棒が取付けられ、一方外側部外方には内
径30ｍ／ｍの延長管が取付けられていた。Example 2 When making 100 parts by weight of raw materials consisting of 100 parts by weight of polished rice flour, 3 parts by weight of fats and oils, 3 parts by weight of sugar ester, and a small amount of fragrance, water was added at a ratio of 15 parts by weight. While adding, the above-mentioned mixed raw materials were fed to a twin-screw extruder at a rate of 100 kg/hour, and were kneaded, heated, and pressurized under the conditions of a screw rotation speed of 100 rpm, a barrel temperature of 150° C., and a pressure of 80 kg/cm 2 . At the tip of this extruder, six semicircular recesses with a diameter of 2 m/m are formed on the outer circumferential surface of the inner part with a diameter of 20 m/m, and six semicircular recesses with a diameter of 3 m/m are formed on the inner circumferential surface. A die head is installed with a clearance of 1 m/m between the inner part and the outer part, and a die head with a length of 200 m/m and a diameter of 4 m/m is installed on the outside of the inner part of the die head. A central rod with a circular cross section was attached, and an extension tube with an inner diameter of 30 m/m was attached to the outside.
ダイヘツドの外側部を回動させながらエクスト
ルーダにより上記の条件で生地を押出した処、外
径22ｍ／ｍで縄目状の立体的な模様を外表面に有
する所望の管状スナツクが得られた。 The dough was extruded using an extruder under the above conditions while rotating the outer part of the die head, and a desired tubular snack having an outer diameter of 22 m/m and a rope-like three-dimensional pattern on the outer surface was obtained.
尚、この管状スナツクを切断して長さ５cmのも
のとなし、乾燥させ、一端を密閉させ、他端の開
口部から溶融チーズフイリングを注入し、室温下
で放置させた処、このフイリングは壁部より漏出
することなしに固化した。 The tubular snack was cut into 5 cm pieces, dried, and sealed at one end. Melted cheese filling was injected through the opening at the other end and left at room temperature. It solidified without leaking from the wall.
実施例 ３
実施例１に関して述べた通りのダイヘツドを１
軸型エクストルーダの先端に装着し、玄米グリツ
ツ100重量部と、油脂５重量部と、レシチン0.5重
量部と、水２重量部とを予め混合した原料を上記
のエクストルーダに毎時60Kgの割合で供給し、ス
クリユ回転数230rpm、バレル温度180℃、圧力50
Kg／cm2の条件で上記の原料を混練、加熱、加圧処
理した。Example 3 A die head as described with respect to Example 1 was
It is attached to the tip of the shaft-type extruder, and feeds a raw material pre-mixed with 100 parts by weight of brown rice grits, 5 parts by weight of oil, 0.5 parts by weight of lecithin, and 2 parts by weight of water to the above extruder at a rate of 60 kg/hour. , Screw rotation speed 230 rpm, barrel temperature 180℃, pressure 50
The above raw materials were kneaded, heated and pressurized under conditions of Kg/cm 2 .
ダイヘツドの外側部を回動させながら上記のエ
クストルーダから生地を押出した処、外表面に縄
目状の立体模様を有し内径６ｍ／ｍ、外径18ｍ／
ｍの所望の管状スナツクが得られた。 The fabric is extruded from the above extruder while rotating the outer part of the die head, and the outer surface has a rope-like three-dimensional pattern with an inner diameter of 6 m/m and an outer diameter of 18 m/m.
m of desired tubular snacks were obtained.
実施例 ４
コーンフラワー100重量部、油脂７部、レシチ
ン0.4部と水５重量部とを混合した原料を実施例
１に記載の方法によりクツキングし成形した処、
外表面に縄目状の立体模様を有し内径６ｍ／ｍ、
外径19ｍ／ｍの所望の管状スナツクが得られた。Example 4 A raw material prepared by mixing 100 parts by weight of corn flour, 7 parts by weight of oil, 0.4 part by weight of lecithin and 5 parts by weight of water was kneaded and shaped by the method described in Example 1.
The outer surface has a rope-like three-dimensional pattern, and the inner diameter is 6 m/m.
The desired tubular snack with an outer diameter of 19 m/m was obtained.
第１図は本発明方法の実施に使用されるエクス
トルーダの先端に装着されるダイヘツドの要部正
面図、第２図は第１図に示されたダイヘツドの長
手方向断面図、第３図は第１図と同様の但し別の
ダイヘツドを示す要部正面図。
１０，１０Ａ：ダイヘツド、１２，１２Ａ：内
側部、１４，１４Ａ：外側部、１２３，１４３：
刻設凹部、１６：中心棒、１８：延長管。
FIG. 1 is a front view of the main parts of a die head attached to the tip of an extruder used to carry out the method of the present invention, FIG. 2 is a longitudinal sectional view of the die head shown in FIG. 1, and FIG. FIG. 2 is a front view of the main parts of a die head similar to that shown in FIG. 1 but different from the die head; 10, 10A: die head, 12, 12A: inner part, 14, 14A: outer part, 123, 143:
Engraved recess, 16: center rod, 18: extension tube.
Claims (1)
ルーダのバレル内に供給し、加熱加圧処理して処
理生地となし、エクストルーダの先端に装着され
ていて内側部と外側部とを備えており、 (a) 少くとも外側部が内側部に対して摺動回転
し、外側部と内側部の摺動面のそれぞれに複数
個の凹部を刻設したダイヘツド、又は (b) 少くとも外側部が内側部に対して回動し、少
くとも外側部の内周面には複数個の凹部が刻設
されており、外側部と内側部とが一定のクリア
ランスで離隔しているダイヘツド を経て上記の処理生地が押出し成形されることを
特徴とする、縄目状の立体模様を有する管状スナ
ツク類の製造方法。 ２ 穀類を主体とする原料が穀紛100重量部と、
油脂１〜15重量部と、乳化剤0.1〜５重量部とを
含有していることを特徴とする、特許請求の範囲
第１項に記載の縄目状の立体模様を有する管状ス
ナツク類の製造方法。 ３ ダイヘツドの内側部に刻設した凹部の個数が
６個以上であつて外側部に刻設した凹部の個数と
同数以上であり、内側部の断面について凹部の合
計幅が内側部の外周長さの1/4以上であることを
特徴とする、特許請求の範囲第１項に記載の縄目
状の立体模様を有する管状スナツク類の製造方
法。 ４ ダイヘツドの外側部と内側部とのクリアラン
スが、外側部に刻設した凹部の幅の５倍以下であ
ることを特徴とする、特許請求の範囲第１項に記
載の縄目状の立体模様を有する管状スナツク類の
製造方法。[Scope of Claims] 1. A raw material mainly consisting of grains is supplied into the barrel of an extruder while adding water, and subjected to heating and pressure treatment to form a treated dough. (a) a die head in which at least the outer part slides and rotates with respect to the inner part, and a plurality of recesses are carved in each of the sliding surfaces of the outer part and the inner part, or (b) at least A die head in which the outer part rotates relative to the inner part, at least a plurality of recesses are carved in the inner peripheral surface of the outer part, and the outer part and the inner part are separated by a certain clearance. A method for producing tubular snacks having a rope-like three-dimensional pattern, the method comprising extruding the above-mentioned treated dough through the following steps. 2 The raw material mainly consisting of grains is 100 parts by weight of grain powder,
The method for producing tubular snacks having a rope-like three-dimensional pattern according to claim 1, which contains 1 to 15 parts by weight of oil and fat and 0.1 to 5 parts by weight of an emulsifier. 3 The number of recesses carved on the inside part of the die head is six or more and the same number or more as the number of recesses carved on the outside part, and the total width of the recesses in the cross section of the inside part is equal to the outer circumference length of the inside part. 2. A method for producing tubular snacks having a rope-like three-dimensional pattern according to claim 1, characterized in that the thickness of the snack is 1/4 or more. 4. The rope-shaped three-dimensional pattern according to claim 1, wherein the clearance between the outer part and the inner part of the die head is five times or less the width of the recess carved in the outer part. A method for producing tubular snacks comprising:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61209425A JPS6368038A (en) | 1986-09-08 | 1986-09-08 | Production of tubular snacks having reticulated three-dimensional pattern |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61209425A JPS6368038A (en) | 1986-09-08 | 1986-09-08 | Production of tubular snacks having reticulated three-dimensional pattern |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6368038A JPS6368038A (en) | 1988-03-26 |
| JPH0455649B2 true JPH0455649B2 (en) | 1992-09-04 |
Family
ID=16572653
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61209425A Granted JPS6368038A (en) | 1986-09-08 | 1986-09-08 | Production of tubular snacks having reticulated three-dimensional pattern |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6368038A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2945263B2 (en) * | 1994-02-24 | 1999-09-06 | 明治製菓株式会社 | Mold nozzle device for producing cylindrical hollow snacks |
| US20150289546A1 (en) * | 2012-04-26 | 2015-10-15 | Meji Co., Ltd. | Puffed snack food and infused puffed snack food |
-
1986
- 1986-09-08 JP JP61209425A patent/JPS6368038A/en active Granted
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6368038A (en) | 1988-03-26 |
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