CA1069754A - Snack food and the process therefor - Google Patents
Snack food and the process thereforInfo
- Publication number
- CA1069754A CA1069754A CA251,497A CA251497A CA1069754A CA 1069754 A CA1069754 A CA 1069754A CA 251497 A CA251497 A CA 251497A CA 1069754 A CA1069754 A CA 1069754A
- Authority
- CA
- Canada
- Prior art keywords
- dough cake
- corn
- snack food
- mixture
- rice bran
- 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
- 235000013305 food Nutrition 0.000 title claims abstract description 20
- 235000011888 snacks Nutrition 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims description 26
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 50
- 235000009566 rice Nutrition 0.000 claims abstract description 50
- 239000000463 material Substances 0.000 claims abstract description 46
- 240000008042 Zea mays Species 0.000 claims abstract description 29
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 29
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 29
- 235000005822 corn Nutrition 0.000 claims abstract description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 238000004898 kneading Methods 0.000 claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 244000068988 Glycine max Species 0.000 claims abstract description 11
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 11
- 235000019992 sake Nutrition 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 6
- 238000007493 shaping process Methods 0.000 claims abstract description 5
- 241000209094 Oryza Species 0.000 claims description 49
- 239000000203 mixture Substances 0.000 claims description 22
- 238000002156 mixing Methods 0.000 claims description 12
- 230000008961 swelling Effects 0.000 claims description 12
- 239000000796 flavoring agent Substances 0.000 claims description 10
- 235000019634 flavors Nutrition 0.000 claims description 10
- 229920002261 Corn starch Polymers 0.000 claims description 9
- 239000008120 corn starch Substances 0.000 claims description 9
- 239000002245 particle Substances 0.000 claims description 7
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 4
- 244000105624 Arachis hypogaea Species 0.000 claims description 4
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 4
- 235000018262 Arachis monticola Nutrition 0.000 claims description 4
- 235000020232 peanut Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims 9
- 239000002440 industrial waste Substances 0.000 claims 4
- 239000004615 ingredient Substances 0.000 claims 4
- 238000010438 heat treatment Methods 0.000 claims 1
- 235000013555 soy sauce Nutrition 0.000 claims 1
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 7
- 229920002472 Starch Polymers 0.000 description 6
- 229940024606 amino acid Drugs 0.000 description 6
- 235000001014 amino acid Nutrition 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 235000019685 rice crackers Nutrition 0.000 description 5
- 230000035943 smell Effects 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000006467 substitution reaction Methods 0.000 description 3
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 2
- 235000019750 Crude protein Nutrition 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000005498 polishing Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000019991 rice wine Nutrition 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- ODKSFYDXXFIFQN-BYPYZUCNSA-N L-arginine Chemical compound OC(=O)[C@@H](N)CCCN=C(N)N ODKSFYDXXFIFQN-BYPYZUCNSA-N 0.000 description 1
- BVHLGVCQOALMSV-JEDNCBNOSA-N L-lysine hydrochloride Chemical compound Cl.NCCCC[C@H](N)C(O)=O BVHLGVCQOALMSV-JEDNCBNOSA-N 0.000 description 1
- 101100465000 Mus musculus Prag1 gene Proteins 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 229960003767 alanine Drugs 0.000 description 1
- 229960003589 arginine hydrochloride Drugs 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000010348 incorporation Methods 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 229960005337 lysine hydrochloride Drugs 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
Abstract
A novel snack food product can be obtained by preparing a corn dough cake through kneading of finely divided corn materials with water, if desired under the addition of rice bran materials derived from Japanese rice wine production and/or defatted soybeans, followed by shaping, drying, baking and seasoning,
Description
~06975~
This invention relates to a novel snack food having rice crackers flavor by incorporating rice bran materials and/or defatted soybeans into finely divided corn materials and the process therefor, more particularly to a novel snack food essentially consisting of corn materials that are inexpensive and provide a controlled superior swelling quality and the process therefor.
As is well known, rice crackers have particular flavour due to the contents of amino acids based on lysine hydrochloride, arginine hydrochloride, alanine, etc. and insufficient content of the above amino acids causes deterio-ration of the product flavour.
Accordingly, in prior art, the starch materials other than rice materials can be used for the production of rice crackers only with the addition of amino acids prepara-tions. Many additives for this purpose are available commer-cially. However, it is known that the conventional amino acid preparations are only effective for up to 40~ content of such substitution materials as corn materials, and thus, substantial replacement by other substitution materials than rice can not be expected by means of such conventional amino acid additives.
Accordingly, the main object of the present invention is to provide a novel process for producing a rice flavoured product from the starch substitution materials other than rice and to provide a novel snack food obtained therefrom.
Recently, the inventor of the present invention has ... .
found that a novel product can be obtained by preparing a corn dough cake by kneading finely divided corn materials with steam, followed by shaping, drying, baking and seasoning, without any addition of rice materials. However, the products obtained have so~e unpleasant and strange smells that must be overcome for successful marketing.
F~ ~
.. -- -- 1 --'1 ~o69754 ~he inventor has also found that rice bran materials derived from the Japanese rice wine production can be applied for imparting the rice flavour to the corn dough cake quite con~eniently and satisfactorily. The products obtained by mixing it with such corn materials ~9 finely divided waxy corn (corn grits) or waxy ~tarch have proved satisfactory rice flavour and desired soft texture.
The rice bran materials obtained from Japanese rice wine production i~ generslly containing-much amount of proteins, fats~ vitamins, etc. than that of the polished grain rices and generally white to red colored depending on the degrees of refined rice wines.
; In the course of Japanese rice wine production, surface portion~ of rice grains should be removed by polishing from rice grain~ depending on a desired level of rice wine refining snd the amount to be polished reaches usually even approximately 60~o of original weight of rice grains. It is much more than that of grained rice polishing for use of conventional rice ~ industries.
: 20 Thus, the rice bran materials obtained from Japanese rice wine production is usually white colored and slightly smells due to the higher content of crude protein, crude fat, ash~ etc~i than those of inner portions of polished rice grains.
~ecause of the unpleasant smell~ and the s~ell-disturbing characteristics, they can not be applied for the conventional rice cracker industries in the prior art and sold as the indu3trial waste very cheaply.
In the following tables, compositions of corn grits and waxy corn starch, and white rice bran materials and polished rice grains are shown for comparisonsO
i.
This invention relates to a novel snack food having rice crackers flavor by incorporating rice bran materials and/or defatted soybeans into finely divided corn materials and the process therefor, more particularly to a novel snack food essentially consisting of corn materials that are inexpensive and provide a controlled superior swelling quality and the process therefor.
As is well known, rice crackers have particular flavour due to the contents of amino acids based on lysine hydrochloride, arginine hydrochloride, alanine, etc. and insufficient content of the above amino acids causes deterio-ration of the product flavour.
Accordingly, in prior art, the starch materials other than rice materials can be used for the production of rice crackers only with the addition of amino acids prepara-tions. Many additives for this purpose are available commer-cially. However, it is known that the conventional amino acid preparations are only effective for up to 40~ content of such substitution materials as corn materials, and thus, substantial replacement by other substitution materials than rice can not be expected by means of such conventional amino acid additives.
Accordingly, the main object of the present invention is to provide a novel process for producing a rice flavoured product from the starch substitution materials other than rice and to provide a novel snack food obtained therefrom.
Recently, the inventor of the present invention has ... .
found that a novel product can be obtained by preparing a corn dough cake by kneading finely divided corn materials with steam, followed by shaping, drying, baking and seasoning, without any addition of rice materials. However, the products obtained have so~e unpleasant and strange smells that must be overcome for successful marketing.
F~ ~
.. -- -- 1 --'1 ~o69754 ~he inventor has also found that rice bran materials derived from the Japanese rice wine production can be applied for imparting the rice flavour to the corn dough cake quite con~eniently and satisfactorily. The products obtained by mixing it with such corn materials ~9 finely divided waxy corn (corn grits) or waxy ~tarch have proved satisfactory rice flavour and desired soft texture.
The rice bran materials obtained from Japanese rice wine production i~ generslly containing-much amount of proteins, fats~ vitamins, etc. than that of the polished grain rices and generally white to red colored depending on the degrees of refined rice wines.
; In the course of Japanese rice wine production, surface portion~ of rice grains should be removed by polishing from rice grain~ depending on a desired level of rice wine refining snd the amount to be polished reaches usually even approximately 60~o of original weight of rice grains. It is much more than that of grained rice polishing for use of conventional rice ~ industries.
: 20 Thus, the rice bran materials obtained from Japanese rice wine production is usually white colored and slightly smells due to the higher content of crude protein, crude fat, ash~ etc~i than those of inner portions of polished rice grains.
~ecause of the unpleasant smell~ and the s~ell-disturbing characteristics, they can not be applied for the conventional rice cracker industries in the prior art and sold as the indu3trial waste very cheaply.
In the following tables, compositions of corn grits and waxy corn starch, and white rice bran materials and polished rice grains are shown for comparisonsO
i.
-2-~o6975~
~able 1.
I
\ Material ~ Deodorized i. Waxy corn Compo~ition, Pro~ert~ \ grits Grits starch .
V~ater % 9.3 12.4 13.5 Gelatinizing C 61.0 65.5 67,0 temperature Max, ~isco9ity Bu 460 180 900 Min, ~isco~ity Bu 73 180 250 ~ ~inal viscosity ~u 200 290 500 pH 3.90 5.03 4.5 Blue filter 85,0 83.2 76.5 90 Green filter 85.5 90.5 86.0 _ , v .
Ash % 0.25 0.36 0.04 Crude protein %9.0 9.0 0.35 Reducing sugar % i 2,51 2.26 Note: Sampled grits is subjected to soak in water at 60C for 3 hours, ground by an atomizer (made by ~uji Electric Co,), and then dried at 50C for 24 hour~.
2C ~able 2, : \ mposition Water~at Nitrogen Crude ! ~.
. Mater ~ (%)(mg/lOOg) (mg/g) protein (%) ., ..
White rice bran 12 1.0-3.1 22 13.2 .__ Polished 14 0,77 13 7.7 As is clearly understood from the tables~ polished rice grains may be sub3tituted by white rice bran materials in view of the compositions.
Further, the inventor has found that defatted soybean powders can be used for eliminating the unpleasant sm~lls and imparting much higher protein content for the corn dough cake together with white rice bran materials. The addition of defatted soybean powders also serves to om;t the evacuation step during steam kneading, and giving the product of much nutrition than conventional rice crackers.
The present invention is thus based on the facts above described and it relates to a novel snack food and to a process for its preparation which comprises homogeneously mixing finely divided corn material selected from the group consisting of waxy corn starch and waxy grits with a sufficient amount of finely divided rice bran having a particle size in the range of lO0 to 300 mesh to impart a rice flavor and ` water; kneading the mixture with steam for about lO minutes at a pressure of 0.3 to 0.7 kg/cm2 to produce a dough cake;
further kneading said dough cake in the absence of steam;
shaping said dough cake; cooling said shaped dough cake; drying 20 said cooled dough cake for about 2 to 5 hours at about 40 to 50 C; swelling said dried dough cake by baking or frying in , oil at 150 to 300C for 2 to 8 minutes, and seasoning said ~, swelled dough cake.
The white rice bran materials obtained from Japanese rice wine production usually ranges from 100 to 300 mesh particle size. According to the process of the present invention, particle size of rice bran materials should be in a range miscible with other starch materials. Ilomogellcous mixing of the raw materials which is usually a mixture of at least two type powders, is particularly important for the present invention. When homogeneous mixing is not attained, homogeneous water distribution in a dough cake texture can not ~ ~ . ...
~ 4 -. .
:
, .
~o 69 7 5 4 --:
be expected, thus causing the differences in drying speeds in the dough texture and disturbing homogeneous swelling of the dough cake, resulting in the deteriorated products with cracks or irregular swelling.
The present invention also relates to a process for eliminating the vapor evacuating step by the addition of defatted soybean or defatted peanut and to the products .
therefrOm-` ~ .. .... , / --' ~ .
' ~1 ` `'1 .
"``' l ' ~ I .
' .. . . ., . :........ , . . - ~
.:.' :1 -',` ',' ,-.,- . : . .: .. : i. .
' ' ~ ' ' ' .
..
.
' ', ' ' ' ' ' ' ~06975~
Important thing to be noted according to the proce~s of the present invention i9 swelling characteristics, that is the essential matter of the process according to the present invention, Swelling characteristics dependa on the hardness of the surface films formed on the dough cake during the drying step of dough cake and thus the hardness can be determined by means of a~ylography, ~hus, swelling level depend~ mainly on the characteristics of the addit~ves into corn materials.
Accordingly, from the view point of swelling level regulation~ special care should be paid ~or the selection and the characteristic3 of the additives, It is obvious that incorporation of rice bran materials into corn dough cake influences on the swelling characteristics of the product obtained.
~rom the view point of flavour, it is important to increase the amount of rice bran materials to be added, on the other hand, ~rom the ~iew point of the swelling characteristics and the protein content, up to 30~ of rice bran materials may be added to corn materials.
It is also noted that higher drying temperature not only accelerates much film formation on the surface, but also causes amino acid consumption due to the reactions between saccharides, thereby giving a flavour deteriorated product, The embodiments of the inYention will be clarified more in detail by the following examples.
ExamPle_1.
80 kg of a mixture of waxy corn starch containing 100~
of amylopectin and v~hite rice bran materials of 300 mesh particle 3ize (mixing ratio 60 : 40) was put into a steam kneader. ~fter mixing it with 50 1 of water for 1 minute, the mixture was kneaded with steam for 10 minute~ under the steam pressure of 0.4 kg/cm2 while stirring at 47 r.p.m " thereby producing a ; -5-:, ' .
dough cake. '~'~hen 80~o of kneading -time was pas3ed, the cover of the steam kneader was taken off and steam was discharged there-from. Thus produced dough cake was further passed through the kneader to make a homogeneous dough cake.
The dough cake was extruded by an extruder into 8 stick of 2 cm in diameter and taken out on a plate spread with a flour~
then immediately put into a refrigerator at 5C, ~fter about 4 hours the te~perature of the dough cake falled to about 5C
and the cake wa~ left in the refrigerator for 18 hours to be cooled and ~olidified.
The solidified cake was cut into desired pieces of 1.7 mm in thickness and dried for 2 hours at 45 - 50C in a ventilating drier until the water content was reduced to 30 - 32%~
The dried cake was allowed to ~tand for 20 hours at a room ;, temperature 90 as to adjust the water-content uniformly (aging).
After aging the cake was baked at 150C for 3 minutes, at 160C
for 3 minutes and at 180C for 2 minutes in a baking oven at 94 r.p.m.. The baked cake was ~easoned with desired relish and dried to obtain a product.
Exsmple 2.
80 kg of a mixture of waxy corn starch and white rice bran materials of 300 mesh particle size ~mixing ratio 60 : 40) was put into a steam kneader and 48 1 of water was added thereto.
After mixing up for 1 minute the mixture was kneaded wlth steam for 10 minutes under the steam pressure of 0~4 kg/cm2 while stirring at 47 r.p.m. to produce a dough cake. ~hen 80~o of kneading time was psssed~ unpleasant smells of waxy corn starch and white rice bran materials was removed ~ith steam.
Thus produced dough cake was extruded by an extruder and soaked in cold water to be cooled to about 45C. The cooled dough cake was further extruded by the extruder to prepare a homogeneous dough cake. The homogeneous dough cake was rolled by - . .,, .. ' ................ .
106g754 a rolling machine to a sheet of 2.5 mm in thickness and shaped into desired pieces. The shaped dough cake was immediately dried at 40C for 2.7 hours by a ventilating drier, thereby the wster-content of the cake was adjusted to 20 - 22%. Then~ it was put into a preheating drier and dried at 50C for 2 hours and baked at 250 - 300C for 2 minutes in a baking o~en. The baked cake was seasoned with a desired liquid relish and dried to obtain a product.
Exam~le 3.
65 kg of a mixture of waxy corn starch (56%), rice bran materials (14%) and defatted soybean (30%) wa9 put into a steam kneader and 35 l of water was added thereto. The mixture was kneaded with steam for 5 minutes under the steam pressure of 0.4 kg/cm2 under stirring. During kneading ~-starch included in the mixture was converted into ~ -starch and obtained a homogeneous - dough cake. The dough cake was extruded by an extruder to a stick of a desired diameter and cooled in a refrigerator at 2C, thereby lo~ering the temperature of the cake to 5C, The cooled cake was cut into desired pieces and dried. Thus prepared product ~qith no relish was fried in oil bath for 2 minutes at l80C and seasoned with desired relish to obtain a fried snack ; food.
FxamPle 4.
~ he product with no relish obtained in Example 3, was baked at 200C for 3 minutes in a baking oven. The baked product was spread with liquid relish and dried to obtain a crunchy snack food having good smells of soybean.
Exam~le 5.
Examples l - 4 were carried out by using waxy grits (deodorized) soaked in a water for 4 - 6 hours and drained, as the main raw material, and obtained the Yame products as obtained in Examples l - 4.
.
106~754 As mentioned above, according to the present in~ention, rice flavoured ~nack food can be obtained by mixing rice bran materials and/or defatted soybean, . .
' ' ', ' , , ,, ~;: ' '
~able 1.
I
\ Material ~ Deodorized i. Waxy corn Compo~ition, Pro~ert~ \ grits Grits starch .
V~ater % 9.3 12.4 13.5 Gelatinizing C 61.0 65.5 67,0 temperature Max, ~isco9ity Bu 460 180 900 Min, ~isco~ity Bu 73 180 250 ~ ~inal viscosity ~u 200 290 500 pH 3.90 5.03 4.5 Blue filter 85,0 83.2 76.5 90 Green filter 85.5 90.5 86.0 _ , v .
Ash % 0.25 0.36 0.04 Crude protein %9.0 9.0 0.35 Reducing sugar % i 2,51 2.26 Note: Sampled grits is subjected to soak in water at 60C for 3 hours, ground by an atomizer (made by ~uji Electric Co,), and then dried at 50C for 24 hour~.
2C ~able 2, : \ mposition Water~at Nitrogen Crude ! ~.
. Mater ~ (%)(mg/lOOg) (mg/g) protein (%) ., ..
White rice bran 12 1.0-3.1 22 13.2 .__ Polished 14 0,77 13 7.7 As is clearly understood from the tables~ polished rice grains may be sub3tituted by white rice bran materials in view of the compositions.
Further, the inventor has found that defatted soybean powders can be used for eliminating the unpleasant sm~lls and imparting much higher protein content for the corn dough cake together with white rice bran materials. The addition of defatted soybean powders also serves to om;t the evacuation step during steam kneading, and giving the product of much nutrition than conventional rice crackers.
The present invention is thus based on the facts above described and it relates to a novel snack food and to a process for its preparation which comprises homogeneously mixing finely divided corn material selected from the group consisting of waxy corn starch and waxy grits with a sufficient amount of finely divided rice bran having a particle size in the range of lO0 to 300 mesh to impart a rice flavor and ` water; kneading the mixture with steam for about lO minutes at a pressure of 0.3 to 0.7 kg/cm2 to produce a dough cake;
further kneading said dough cake in the absence of steam;
shaping said dough cake; cooling said shaped dough cake; drying 20 said cooled dough cake for about 2 to 5 hours at about 40 to 50 C; swelling said dried dough cake by baking or frying in , oil at 150 to 300C for 2 to 8 minutes, and seasoning said ~, swelled dough cake.
The white rice bran materials obtained from Japanese rice wine production usually ranges from 100 to 300 mesh particle size. According to the process of the present invention, particle size of rice bran materials should be in a range miscible with other starch materials. Ilomogellcous mixing of the raw materials which is usually a mixture of at least two type powders, is particularly important for the present invention. When homogeneous mixing is not attained, homogeneous water distribution in a dough cake texture can not ~ ~ . ...
~ 4 -. .
:
, .
~o 69 7 5 4 --:
be expected, thus causing the differences in drying speeds in the dough texture and disturbing homogeneous swelling of the dough cake, resulting in the deteriorated products with cracks or irregular swelling.
The present invention also relates to a process for eliminating the vapor evacuating step by the addition of defatted soybean or defatted peanut and to the products .
therefrOm-` ~ .. .... , / --' ~ .
' ~1 ` `'1 .
"``' l ' ~ I .
' .. . . ., . :........ , . . - ~
.:.' :1 -',` ',' ,-.,- . : . .: .. : i. .
' ' ~ ' ' ' .
..
.
' ', ' ' ' ' ' ' ~06975~
Important thing to be noted according to the proce~s of the present invention i9 swelling characteristics, that is the essential matter of the process according to the present invention, Swelling characteristics dependa on the hardness of the surface films formed on the dough cake during the drying step of dough cake and thus the hardness can be determined by means of a~ylography, ~hus, swelling level depend~ mainly on the characteristics of the addit~ves into corn materials.
Accordingly, from the view point of swelling level regulation~ special care should be paid ~or the selection and the characteristic3 of the additives, It is obvious that incorporation of rice bran materials into corn dough cake influences on the swelling characteristics of the product obtained.
~rom the view point of flavour, it is important to increase the amount of rice bran materials to be added, on the other hand, ~rom the ~iew point of the swelling characteristics and the protein content, up to 30~ of rice bran materials may be added to corn materials.
It is also noted that higher drying temperature not only accelerates much film formation on the surface, but also causes amino acid consumption due to the reactions between saccharides, thereby giving a flavour deteriorated product, The embodiments of the inYention will be clarified more in detail by the following examples.
ExamPle_1.
80 kg of a mixture of waxy corn starch containing 100~
of amylopectin and v~hite rice bran materials of 300 mesh particle 3ize (mixing ratio 60 : 40) was put into a steam kneader. ~fter mixing it with 50 1 of water for 1 minute, the mixture was kneaded with steam for 10 minute~ under the steam pressure of 0.4 kg/cm2 while stirring at 47 r.p.m " thereby producing a ; -5-:, ' .
dough cake. '~'~hen 80~o of kneading -time was pas3ed, the cover of the steam kneader was taken off and steam was discharged there-from. Thus produced dough cake was further passed through the kneader to make a homogeneous dough cake.
The dough cake was extruded by an extruder into 8 stick of 2 cm in diameter and taken out on a plate spread with a flour~
then immediately put into a refrigerator at 5C, ~fter about 4 hours the te~perature of the dough cake falled to about 5C
and the cake wa~ left in the refrigerator for 18 hours to be cooled and ~olidified.
The solidified cake was cut into desired pieces of 1.7 mm in thickness and dried for 2 hours at 45 - 50C in a ventilating drier until the water content was reduced to 30 - 32%~
The dried cake was allowed to ~tand for 20 hours at a room ;, temperature 90 as to adjust the water-content uniformly (aging).
After aging the cake was baked at 150C for 3 minutes, at 160C
for 3 minutes and at 180C for 2 minutes in a baking oven at 94 r.p.m.. The baked cake was ~easoned with desired relish and dried to obtain a product.
Exsmple 2.
80 kg of a mixture of waxy corn starch and white rice bran materials of 300 mesh particle size ~mixing ratio 60 : 40) was put into a steam kneader and 48 1 of water was added thereto.
After mixing up for 1 minute the mixture was kneaded wlth steam for 10 minutes under the steam pressure of 0~4 kg/cm2 while stirring at 47 r.p.m. to produce a dough cake. ~hen 80~o of kneading time was psssed~ unpleasant smells of waxy corn starch and white rice bran materials was removed ~ith steam.
Thus produced dough cake was extruded by an extruder and soaked in cold water to be cooled to about 45C. The cooled dough cake was further extruded by the extruder to prepare a homogeneous dough cake. The homogeneous dough cake was rolled by - . .,, .. ' ................ .
106g754 a rolling machine to a sheet of 2.5 mm in thickness and shaped into desired pieces. The shaped dough cake was immediately dried at 40C for 2.7 hours by a ventilating drier, thereby the wster-content of the cake was adjusted to 20 - 22%. Then~ it was put into a preheating drier and dried at 50C for 2 hours and baked at 250 - 300C for 2 minutes in a baking o~en. The baked cake was seasoned with a desired liquid relish and dried to obtain a product.
Exam~le 3.
65 kg of a mixture of waxy corn starch (56%), rice bran materials (14%) and defatted soybean (30%) wa9 put into a steam kneader and 35 l of water was added thereto. The mixture was kneaded with steam for 5 minutes under the steam pressure of 0.4 kg/cm2 under stirring. During kneading ~-starch included in the mixture was converted into ~ -starch and obtained a homogeneous - dough cake. The dough cake was extruded by an extruder to a stick of a desired diameter and cooled in a refrigerator at 2C, thereby lo~ering the temperature of the cake to 5C, The cooled cake was cut into desired pieces and dried. Thus prepared product ~qith no relish was fried in oil bath for 2 minutes at l80C and seasoned with desired relish to obtain a fried snack ; food.
FxamPle 4.
~ he product with no relish obtained in Example 3, was baked at 200C for 3 minutes in a baking oven. The baked product was spread with liquid relish and dried to obtain a crunchy snack food having good smells of soybean.
Exam~le 5.
Examples l - 4 were carried out by using waxy grits (deodorized) soaked in a water for 4 - 6 hours and drained, as the main raw material, and obtained the Yame products as obtained in Examples l - 4.
.
106~754 As mentioned above, according to the present in~ention, rice flavoured ~nack food can be obtained by mixing rice bran materials and/or defatted soybean, . .
' ' ', ' , , ,, ~;: ' '
Claims (20)
1. A process for preparing a snack food which comprises:
a. homogeneously mixing finely divided corn material selected from the group consisting of waxy corn starch and waxy grits with a sufficient amount of finely divided rice bran having a particle size in the range of 100 to 300 mesh to impart a rice flavor and water, b. kneading the mixture with steam for about 10 minutes at a pressure of 0.3 to 0.7 kg/cm2 to produce a dough cake, c. further kneading said dough cake in the absence of steam, d. shaping said dough cake, e. cooling said shaped dough cake, f. drying said cooled dough cake for about 2 to 5 hours at about 40 to 50°C, g. swelling said dried dough cake by baking or frying in oil at 150 to 300°C for 2 to 8 minutes, and h. seasoning said swelled dough cake.
a. homogeneously mixing finely divided corn material selected from the group consisting of waxy corn starch and waxy grits with a sufficient amount of finely divided rice bran having a particle size in the range of 100 to 300 mesh to impart a rice flavor and water, b. kneading the mixture with steam for about 10 minutes at a pressure of 0.3 to 0.7 kg/cm2 to produce a dough cake, c. further kneading said dough cake in the absence of steam, d. shaping said dough cake, e. cooling said shaped dough cake, f. drying said cooled dough cake for about 2 to 5 hours at about 40 to 50°C, g. swelling said dried dough cake by baking or frying in oil at 150 to 300°C for 2 to 8 minutes, and h. seasoning said swelled dough cake.
2. A process as claimed in claim 1, wherein seasoning is effected by means of soy sauce.
3. A process as claimed in claim 1, wherein said rice bran is industrial waste derived from Japanese rice wine production.
4. A process as claimed in claim 1, wherein said corn materials constitute the major ingredient of said mixture.
5. A process as claimed in claim 1, wherein the mixing step produces a mixture consisting essentially of said corn materials, rice bran and water.
6. A process as claimed in claim 1, wherein the finely divided corn material is defatted waxy corn starch or deodorized waxy grits.
7. A process as claimed in claim 1, which comprises heating the mixture with steam under evacuation during kneading.
8. A snack food whenever obtained by a process as claimed in claim 1 or its obvious chemical equivalents.
9. The snack food of claim 8, wherein the mixture is heated with steam under evacuation during kneading whenever obtained by a process as claimed in claim 7 or its obvious chemical equivalents.
10. The snack food of claim 8, wherein said rice bran is industrial waste derived from Japanese rice wine production whenever obtained by a process as claimed in claim 3 or its obvious chemical equivalents.
11. The snack food of claim 8, wherein said corn materials constitute the major ingredient of said mixture whenever obtained by a process as claimed in claim 4 or its obvious chemical equivalents.
12. The snack food of claim 8, wherein said mixture consists essentially of said corn materials, rice bran, and water whenever obtained by a process as claimed in claim 5 or its obvious chemical equivalents.
13. A process for preparing a snack food, which comprises:
a. homogeneously mixing finely divided corn material selected from the group consisting of waxy corn starch and waxy grits with a sufficient amount of finely divided rice bran having a particle size in the range of 100 to 300 mesh to impart a rice flavor, finely divided defatted soybean or defatted peanut, and water while kneading with steam for about 5 minutes at a pressure of 0.3 to 0.7 kg/cm2 to produce a dough cake, b. shaping said dough cake, c. cooling said shaped dough cake, d. drying said cooled dough cake for about 2 to 5 hours at about 40° to 50°C, e. swelling said dried dough cake by baking or frying in oil at 150° to 300°C for 2 to 8 minutes, and f. seasoning said swelled dough cake.
a. homogeneously mixing finely divided corn material selected from the group consisting of waxy corn starch and waxy grits with a sufficient amount of finely divided rice bran having a particle size in the range of 100 to 300 mesh to impart a rice flavor, finely divided defatted soybean or defatted peanut, and water while kneading with steam for about 5 minutes at a pressure of 0.3 to 0.7 kg/cm2 to produce a dough cake, b. shaping said dough cake, c. cooling said shaped dough cake, d. drying said cooled dough cake for about 2 to 5 hours at about 40° to 50°C, e. swelling said dried dough cake by baking or frying in oil at 150° to 300°C for 2 to 8 minutes, and f. seasoning said swelled dough cake.
14. A process as claimed in claim 13, wherein said rice bran is industrial waste derived from Japanese rice wine production.
15. A process as claimed in claim 13, wherein said corn material constitute the major ingredient of said mixture.
16. A process as claimed in claim 13, wherein said mixture consists essentially of said corn materials, rice bran, defatted soybean or peanut, and water.
17. A snack food whenever obtained by a process as claimed in claim 13 or its obvious chemical equivalents.
18. The snack food of claim 17, wherein said rice bran is industrial waste derived from Japanese rice wine production whenever obtained by a process as claimed in claim 14 or its obvious chemical equivalents.
19. The snack food of claim 17, wherein said corn materials constitute the major ingredient of said mixture whenever obtained by a process as claimed in claim 15 or its obvious chemical equivalents.
20. The snack food of claim 17, wherein said mixture consists essentially of said corn materials, rice bran, defatted soybean or peanut, and water whenever obtained by a process as claimed in claim 16 or its obvious chemical equivalents.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA251,497A CA1069754A (en) | 1976-04-30 | 1976-04-30 | Snack food and the process therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CA251,497A CA1069754A (en) | 1976-04-30 | 1976-04-30 | Snack food and the process therefor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CA1069754A true CA1069754A (en) | 1980-01-15 |
Family
ID=4105827
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CA251,497A Expired CA1069754A (en) | 1976-04-30 | 1976-04-30 | Snack food and the process therefor |
Country Status (1)
| Country | Link |
|---|---|
| CA (1) | CA1069754A (en) |
-
1976
- 1976-04-30 CA CA251,497A patent/CA1069754A/en not_active Expired
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