| 摘要 |
PURPOSE:To produce a puffed snack having the sufficient flavor of broad beans, a good appearance and a proper texture in the case of the raw material (1), and also to produce a puffed snack having a dense, tissue and an improved texture in the case of the raw material (2). CONSTITUTION:A method for producing a puffed snack comprises subjecting (1) a broad bean raw material or (2) a bean raw material to a swelling treatment using an extruder under a die temperature condition of 90-150 deg.C in the case having a water content of 9-11% in the used broad bean raw material, under a die temperature condition of 100-210 deg.C in the case having a water content of 11-15% and under a die temperature condition of 160-240 deg.C in the case having a water content of 15-20% so as to give a swelling degree of 3.0-25.0 times, and subsequently subjecting the swollen product having a water content of <=7wt.% to an oiling treatment. The broad bean raw material (1) is obtained from broad beans and their skin parts, contains the broad bean skin parts so that the content of the crude fibers of the broad bean raw material is 2.5-5.5wt.%, and has a water content of 9-20wt.%. The raw material (2) contains 65-97 pts.wt. of the bean raw material and 35-3 pts.wt. of a defatted soybean raw material and has a water content of 9-20wt.%. |
