JP2001078741A - Production of expanded food and arrangement therefor - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing an expanded food having desired physical properties in terms of aroma, expansion ratio, cellular conditions, cell size, etc., by designing parameters including gelatinization time and extrusion rate to be variable at discretion. SOLUTION: This method for producing an expanded food comprises the following discrete two steps: a gelatinization and weighing step for preparing an expandable material from a food material consisting mainly of starchy material(s) such as rice, corn and/or wheat, and an extrusion step for obtaining the objective expanded food from the expandable material prepared above; wherein the gelatinization time in the 1st step is selected so as to afford the objective expanded food of desired flavor such as aroma, and the extrusion rate in the 2nd step is selected so as to afford the objective expanded food of desired physical properties including expansion ratio, cellular shape and cell size; in this case, a screw with the ratio of its axial length (L) to diameter (D): L/D of 3-13 is used.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and an apparatus for producing a foamed food product, and more particularly to a starch material such as rice, corn and flour, and a protein material such as soy protein, gluten and milk protein. Of a food foam for producing a food foam from two discontinuous steps of a measuring step of obtaining a plasticized material from a food material to be processed and an extrusion step of obtaining a food foam from the plasticized material obtained in the measuring step The present invention relates to a method and a manufacturing apparatus used for carrying out the manufacturing method.

[0002]

2. Description of the Related Art In order to carry out a method for producing a food foam or snack, for example, as shown in Japanese Patent Publication No. 2-56058 and Japanese Patent Publication No. 3-24181, a single-screw or twin-screw extruder is used. It is used. Such an extruder is generally composed of a cylinder and one or two screws arranged in parallel in the cylinder so as to be driven in the rotational direction. A hopper for supplying food material is provided near the rear of the cylinder, and an extrusion die is provided in front of the cylinder. Thus, for example, when the starch powder and water are fed into the cylinder and the screw is driven to rotate, the starchy pellets are plasticized in the process of being sent to the front of the cylinder and are extruded from the die into the atmosphere. This gives a puffed snack.

[0003]

As described above, according to the conventional single-screw or twin-screw extruder, since the screw is extruded from the die into the atmosphere by rotation of the screw, plasticization and extrusion are continuously performed. It also has the characteristic that a puffed snack can be obtained. However, some points need to be improved. Since the extruder is extruded by the rotation of the screw, the pressure at the end of the cylinder at the time of extrusion is as low as 30 to 160 kg / cm ² and the extrusion speed is also 1.
There is a disadvantage that it is as small as 00 to 350 cm / sec. Since the extrusion pressure and speed are small in this manner, it is difficult to obtain a snack with a crisp texture. The texture of a snack depends on the physical properties of the snack, such as the expansion ratio, bubble state, and bubble size. These physical properties vary depending on the extrusion speed and heating time (plasticization time), but the extruder is a single operation that rotates the screw. Since the plasticization and extrusion of the food material are performed only by itself, in order to change the heating time and the extrusion speed, it is necessary to change the equipment surface such as the screw shape, L / D and die opening area, which have a large effect. However, even if the operating conditions such as the amount of material to be processed are changed, it is difficult to obtain a snack having desired physical properties, that is, a food foam. The present invention seeks to provide a method and an apparatus for producing a food foam that has solved the above-described conventional problems or disadvantages, and specifically, the heating time, the extrusion speed, and the like can be arbitrarily changed, It is an object of the present invention to provide a method for producing a food foam which can provide a food foam having desired physical properties in terms of fragrance, expansion ratio, cell state, cell size, and the like, and a production apparatus used for implementing the method. And

[0004]

SUMMARY OF THE INVENTION It is an object of the present invention to plasticize food material and extrude plasticized material by operations having different screw properties, and to control the operation speed of the screw by different operations. Achieved by configuring so that it can be changed individually. That is, in order to achieve the above object, the invention according to claim 1 plasticizes a food material containing starch, such as rice, corn, and flour, and a protein, such as soy protein, gluten, and milk protein, as main components. A measuring step of obtaining a material, and an extrusion step of obtaining a food foam from the plasticized material obtained in the measuring step, a production method for producing a food foam from two discontinuous steps, wherein the measuring step is 100
In the process of rotating the screw in the cylinder barrel heated to ~ 200 ° C and feeding the food material forward, the heat applied to the cylinder barrel and the frictional action, shearing action, etc. due to the rotation of the screw The heat generated is plasticized and measured and accumulated, and the measuring time and the measuring holding time at this time are performed at a time selected so as to obtain a food foam having a desired flavor such as aroma, and the extrusion step includes: The plasticized material obtained in the measuring step is driven into the atmosphere from an extrusion nozzle by driving the screw in the axial direction, and the extrusion speed at this time is a foaming rate, cell shape, desired physical properties such as cell size and the like. The food foam is configured to be extruded at a selected rate to provide a foam. According to a second aspect of the present invention, there is provided a cylinder barrel having a predetermined length, a screw provided in the cylinder barrel so as to be drivable in a rotating direction and an axial direction, and driving the screw in a rotating direction and an axial direction. First, second
And supplying a food material containing starch, such as rice, corn, and flour, and protein materials, such as soy protein, gluten, and milk protein, to the cylinder barrel. When rotationally driven by the driving means, the food material is fed forward by the screw, heat applied from a heater provided on the outer peripheral portion of the cylinder barrel in the process of being fed, and frictional action, shearing action, and the like due to rotation of the screw. When the screw is driven in the axial direction by the second drive means, the plasticized material is extruded into the atmosphere from an extrusion nozzle provided in front of the cylinder barrel. An apparatus for producing a food foam, which is obtained by foaming to obtain a food foam, wherein the first and second driving means rotate the screw in a rotational direction and in an axial direction. The degree is configured to be arbitrarily changeable, whereby the weighing time and the weighing holding time, the extrusion speed, etc. can be arbitrarily changed, and a desired food foam can be obtained in fragrance, foaming rate, cell shape, cell size, etc. It is configured as follows. The invention described in claim 3 is the invention according to claim 2
The axial length (L) and diameter (D) of the screw described in
(L / D) is selected from 3 to 13.

[0005]

DESCRIPTION OF THE PREFERRED EMBODIMENTS First, an embodiment of a food foam manufacturing apparatus according to the present invention will be described. As shown in FIG. 1, a food foam manufacturing apparatus 1 according to the present embodiment includes a cylinder barrel 2 having a predetermined length in an axial direction. An extrusion nozzle 4 communicating with an inner hole of the cylinder barrel 2, that is, a measuring chamber 3 in which a plasticized plasticized material is measured and stored, is provided at a left end portion in FIG. 1 of the cylinder barrel 2. I have. In the extrusion nozzle 4,
An on-off valve 6 that is opened and closed by a valve driving device 5 is provided. Therefore, as will be described later in detail, when the extrusion nozzle 4 is closed by the on-off valve 6, plasticization and measurement can be performed at a pressure higher than the saturated vapor pressure of water. When the extrusion nozzle 4 is opened, the plasticized and measured material is extruded. Can be. Further, a hopper 7 for supplying a plasticized material is provided near the rear of the cylinder barrel 2 and communicates with the inner hole of the cylinder barrel 2.

Around the outer periphery of the cylinder barrel 2 and the extrusion nozzle 4 constructed as described above, a plurality of heaters 8, 8,... A water jacket 9 is provided on the outer periphery. Therefore, this water jacket 9
By controlling the temperature and the circulation amount of the water supplied to the hopper 7, the temperature near the hopper 7 can be particularly controlled. At the rear end of the cylinder barrel 2, a screw driving device 20 for driving a screw 10 described later in a rotational direction and an axial direction is provided.

A screw 10 is provided in the inner hole of the cylinder barrel 2 so that its flight is close to the peripheral wall of the inner hole so that the screw 10 can be driven in the rotation direction and the axial direction. In this embodiment, the ratio L / D of the axial length L to the diameter D of the screw 10 is selected to be 3 to 13 in the present embodiment. And screw 1
The screw shaft 11 at the rear end of the screw 0 is connected to a screw driving device 20 as described later. The screw driving device 20 includes a plasticizing motor 21 that drives the screw 10 to rotate, and an extrusion motor 22 that drives the screw 10 in the axial direction. The output shaft of the plasticizing motor 21 is connected to a rotary drive shaft 24 via a transmission mechanism 23 such as a gear mechanism. The rotary drive shaft 24 and the screw shaft 11 are connected by a joint such as a spline joint. Have been. Therefore, even if the screw shaft 11 moves in the axial direction, the rotational force of the rotary drive shaft 24 is transmitted to the screw shaft 11 reliably. The pushing motor 22 is similarly connected to a plurality of ball screws 27 via a transmission mechanism 26.
A ball nut 28 is screwed into the ball screws 27, 27,
This ball nut 28 is fixed to the screw shaft 11. Therefore, when the motor 22 for extrusion starts,
The ball screws 27, 27 rotate, and the ball nut 28, which is screwed thereto, and hence the screw 11 is driven in the axial direction.

The food foam manufacturing apparatus 1 according to the present embodiment also includes a control device 30. The control device 30
The motor 21 for plasticization, the motor 22 for extrusion, the heaters 8, 8,... Are controlled.
Is connected to the rotation sensor 31 of the plasticizing motor 21 by a signal line b. Similarly, the motor 22 for extrusion is connected to a signal line c, and the rotation sensor 32 is connected to a signal line d. Therefore, the setting device 3 attached to the control device 30
When the rotation speeds or the rotation speeds of these motors 21 and 22 are set by 3, the motors 21 and 22 rotate at the rotation speed set by, for example, feedback control, or rotate until the set rotation speed is reached. Become. Although not shown in FIG. 1, temperature sensors are provided in connection with the heaters 8, 8,..., And these heaters 8, 8,. Have been. Therefore, the temperatures of the cylinder barrel 2 and the extrusion nozzle 4 are controlled by, for example, feedback control so as to be maintained at the set temperature.
In addition, a sensor for detecting the position of the screw 10 and the like are provided to detect the plasticizing completion position and the extrusion completion position, but they are not shown in FIG.

Next, a method of manufacturing a food foam using the above-described food foam manufacturing apparatus 1 will be described. The setting device 33 of the control device 30 determines the temperature of the cylinder barrel 2 and the extrusion nozzle 4, the rotation speed of the screw 10, that is, the plasticizing motor 21, based on the shape, physical properties, size, and production amount of the food foam to be obtained. , The retreat position of the screw 10, ie, the metering completion position, the extrusion speed, ie, the rotation speed of the extrusion motor 22, the retreat resistance applied to the screw 10 at the time of measurement, ie, the back pressure, and the like. Then, food materials mainly containing starch materials such as rice, corn and wheat and protein materials such as soybean protein, gluten and milk protein are supplied from the hopper 7 into the cylinder barrel 2. The valve driving device 5 is operated, and the extrusion nozzle 4 is closed by the on-off valve 6. The screw 10 is rotated at a set speed by the plasticizing motor 21. By the rotation of the screw 10, the food material is sent to the measuring chamber 3 in front of the cylinder barrel 2. At this time, the food material is heated by the heaters 8, 8,...
Is plasticized by heat generated by a friction action, a shear action, and the like due to the rotation of. Thus, it is accumulated in the measuring chamber 3 as a plasticized material. The screw 10 retracts to the right in FIG. 1 due to the pressure of the accumulated plasticizing material. At this time, since a back pressure is applied to the screw 10 by the extrusion motor 22 or the like, the pressure of the plasticizing material becomes higher than the vapor pressure of water, and the screw 10 is retracted. When the plasticization proceeds and the screw 10 retreats to the metering completion position, the position sensor detects this and the motor 2 for plasticization is used.
1 stops and the plasticizing and metering process ends. Thereby, the set amount of the plasticized material is measured in the cylinder barrel 2.

Next, the operation of the screw 10 starts the operation of the extrusion process different from the plasticization process. The valve driving device 5 operates to open the extrusion nozzle 4 by the on-off valve 6. The ball screws 27, 27 are rotated at a set speed by a motor 22 for extrusion, and the screw 10 is driven at a set speed in the axial direction, that is, leftward in FIG. The nozzle hole of the extrusion nozzle 4 is
Since the predetermined diameter is selected, the metered plasticized material is extruded from the extrusion nozzle 4 into the atmosphere at a set speed.
At this time, the plasticized material is released from the pressure and foams instantaneously due to the steam pressure to obtain a food foam. Screw 1
0 reaches the set position or the motor 22 for pushing
When is rotated by the set number, the extrusion process is completed. Hereinafter, a food foam is obtained in the same manner.

According to the present embodiment, the plasticizing of the food material is performed by the rotating operation of the screw 10 and the plasticizing material is extruded by the operation in the axial direction, so that the continuous production cannot be performed like an extruder. However, unlike the extruder, the plasticizing speed, the plasticizing time and the extrusion speed can be individually and arbitrarily selected. Therefore, the plasticization rate and the plasticization time are kept constant, and the extrusion rate is increased to obtain a crisp food foam, that is, a dense food foam. Can be easily obtained with one manufacturing apparatus. Contrary to this, plasticizing acceleration with constant extrusion speed,
A food foam having a change in aroma by changing the plasticization time can also be easily obtained.

Example 1: (1) Food material: commercially available
Rice (Shenzhen Bong) was used. (2) Manufacturing equipment: manufactured by Japan Steel Works, Ltd. as shown in FIG.
The diameter D of the screw is 28 mm and the screw
The ratio L / D of the axial length L of the screw to the diameter D is 12,
The whirl had a diameter of 2.5 mm. (3) Manufacturing conditions: temperature near hopper of cylinder barrel
Is 90 ° C, the temperature near the tip is 160 ° C,
The temperature was set at 150 ° C. The screw rotation speed is
At 180RPM, it is gelatinized (plasticized) for 3.2 seconds.
7cm³ Weighed. And push into the air in 0.46 seconds
Issued. Therefore, the extrusion speed is 80 cm ³ / Sec
Met. The rice foam obtained under the above conditions is lightweight and the cell
It was observed to be small and dense. Also, the fragrance
there were. The texture was crisp and excellent.

Example 2 A rice foam was obtained under the same conditions as in Example 1 except that the extrusion speed under the production conditions was set to 50 cm ³ / sec which was 50% of the speed of Example 1. Although the crispness was somewhat inferior to the rice foam obtained in Example 1, it was chewy and had a sufficient texture as a snack. Example 3 A rice foam was obtained under the same conditions as in Example 1 except that the gelatinization (plasticization) time was 15 seconds. Compared to the rice foam obtained in Example 1, the fragrance was stronger. Example 4: A foam was obtained under the same conditions as in Examples 1 to 3, except that brown rice was used instead of rice. A foam having sweetness and a similar texture to that of rice was obtained.

Example 5: (1) Food material: Commercially available wheat flour (medium flour) and skim milk powder were mixed at 1: 1 and granulated into rice granules. (2) Manufacturing apparatus: The same apparatus as in Example 1 was used. (3) Manufacturing conditions: the temperature near the hopper of the cylinder barrel was set at 70 ° C, the temperature near the tip was set at 150 ° C, and the extrusion nozzle temperature was set at 135 ° C. Screw rotation speed is 1
At 40RPM, gelatinize (plasticize) for 6 seconds, 50cm
^{Three were} weighed. Then, it was extruded into the atmosphere in 0.63 seconds. Therefore, the extrusion speed was 80 cm ³ / sec. The flour foam obtained under the above conditions is lightweight,
It was a dense foam with a milky scent. The texture was crisp and excellent.

Example 6: (1) Food material: A commercially available skim milk powder granulated into rice grains was used. (2) Manufacturing apparatus: The same apparatus as in Example 1 was used. (3) Manufacturing conditions: the temperature near the hopper of the cylinder barrel was set at 70 ° C, the temperature near the tip was set at 130 ° C, and the extrusion nozzle temperature was set at 130 ° C. Screw rotation speed is 1
Gelatinize (plasticize) with 00RPM for 6 seconds, 50cm
^{Three were} weighed. Then, it was extruded into the atmosphere in 0.63 seconds. Therefore, the extrusion speed was 80 cm ³ / sec. The skim milk foam obtained under the above conditions was a lightweight, dense foam, and when consumed, the fragrance of milk spread throughout the mouth. The texture was crisp and excellent.

[0016]

As described above, according to the present invention, in the plasticizing and measuring step, the food material is fed forward by rotating the screw in the cylinder barrel heated to 100 to 200 ° C. Heat applied to the cylinder barrel,
Plasticized by heat generated by frictional action, shearing action, etc. due to screw rotation, and measured and accumulated as a plasticized material.
The plasticization time at this time was carried out so as to maintain the plasticized state for a time selected so as to obtain a food foam having a desired flavor such as fragrance, and the extrusion step was obtained by a measuring step. The plasticized material is driven into the atmosphere from the extrusion nozzle by driving the screw in the axial direction, and the extrusion speed at this time is such that a food foam having desired physical properties such as expansion ratio, cell shape, cell size and the like can be obtained. In other words, according to the present invention, since the plasticization time and the extrusion speed are arbitrarily selected, the fragrance, expansion ratio, bubble state, bubble size, etc. In this case, an effect peculiar to the present invention that a desired food foam can be obtained can be obtained. According to another invention, the ratio (L / D) of the axial length (L) of the screw to the diameter (D) is provided.
However, since the screw length is selected from 3 to 13, that is, the screw shaft length is relatively short, it is possible to provide an apparatus for manufacturing a food foam at low cost, and since the screw foam is short, the screw is easily extracted from the cylinder barrel for cleaning. Can also.

[Brief description of the drawings]

FIG. 1 is a schematic side view showing an embodiment of the present invention in a partial cross section.

[Explanation of symbols]

DESCRIPTION OF SYMBOLS 1 Food foam manufacturing apparatus 2 Cylinder barrel 3 Measuring chamber 4 Extrusion nozzle 10 Screw 20 Screw drive device 21 Plasticizing motor 22
Extrusion motor 30 Controller

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[Procedure amendment]

[Submission date] September 22, 1999 (September 9, 1999
2)

[Procedure amendment 1]

[Document name to be amended] Drawing

[Correction target item name] All figures

[Correction method] Change

[Correction contents]

FIG.

[Procedure amendment]

[Submission date] September 27, 1999 (September 9, 1999
7)

[Procedure amendment 1]

[Document name to be amended] Drawing

[Correction target item name] Fig. 1

[Correction method] Change

[Correction contents]

FIG. ────────────────────────────────────────────────── ───

[Procedure amendment]

[Submission date] April 24, 2000 (200.4.2
4)

[Procedure amendment 1]

[Document name to be amended] Statement

[Correction target item name] Claims

[Correction method] Change

[Correction contents]

[Claims]

[Procedure amendment 2]

[Document name to be amended] Statement

[Correction target item name] 0004

[Correction method] Change

[Correction contents]

[0004]

SUMMARY OF THE INVENTION The above object of the present invention, the different operations of the nature of the screw, during plasticization of the food material
And while, to be controlled individually and extrusion speed of the plasticized material
More specifically, the weighing time and
And the weighing and holding time is for a food foam with the desired flavor such as fragrance.
Perform at the time selected to obtain, and when extruding
Extrusion speed can be controlled by the desired foaming rate, cell shape, cell size, etc.
Speed selected to obtain food foam of physical properties
This is achieved by performing the extrusion in degrees . That is, in order to achieve the above object, the invention according to claim 1 uses a starch material such as rice, corn, and flour or / and a food material mainly containing a protein material such as soy protein, gluten, and milk protein. A measuring step of obtaining a plasticized material, and an extrusion step of obtaining a food foam from the plasticized material obtained in the measuring step,
A method for producing a food foam from two non-consecutive steps, wherein the weighing step includes rotating a screw in a cylinder barrel heated to 100 to 200 ° C. to feed a food material forward. , Plasticized by the heat applied to the cylinder barrel and the heat generated by the friction action, shear action, and the like due to the rotation of the screw, weighing and accumulating,
The measuring time and the measuring holding time at this time are carried out for a time selected so that a food foam having a desired flavor such as fragrance is obtained, and the extruding step is performed by using the plasticized material obtained in the measuring step. The screw is driven in the axial direction to extrude from the extrusion nozzle into the atmosphere, and the extrusion speed at this time is selected so as to obtain a food foam having desired physical properties such as foaming rate, cell shape, cell size and the like. It is configured to extrude at a speed. According to a second aspect of the present invention, there is provided a cylinder barrel having a predetermined length, a screw provided in the cylinder barrel so as to be drivable in a rotating direction and an axial direction, and driving the screw in a rotating direction and an axial direction. and a first and second drive means, the US to the cylinder barrel, cone, also starch material flour etc.
And / or supply a food material mainly containing a protein material such as soy protein, gluten, milk protein, and the like.
When the food material is rotated by the driving means, the heat applied from the heater provided on the outer peripheral portion of the cylinder barrel in the process of feeding the food material forward by the screw, the frictional action, the shearing action, etc. by the rotation of the screw. When the screw is driven in the axial direction by the second driving means, the plasticized material is extruded into the atmosphere from an extrusion nozzle provided in front of the cylinder barrel. A foamed food product obtained by foaming to obtain a food foam, wherein the rotational speed and the axial speed of the screw by the first and second driving means are arbitrarily changeable; The weighing time, the weighing holding time, the extrusion speed, etc. can be changed arbitrarily according to the desired food foam in terms of fragrance, foaming rate, cell shape, cell size, etc. Configured to be. According to a third aspect of the present invention, the ratio (L / D) of the axial length (L) and the diameter (D) of the screw according to the second aspect is as follows.
3 to 13 are selected.

[Procedure amendment 3]

[Document name to be amended] Statement

[Correction target item name] 0016

[Correction method] Change

[Correction contents]

[0016]

As described above, according to the present invention, plasticization
The weighing process is performed by heating the screw in a cylinder barrel heated to 100 to 200 ° C. and feeding the food material forward, and by applying heat to the cylinder barrel and rotating the screw. It is plasticized by heat generated by frictional action, shearing action, etc. and is weighed and accumulated as a plasticized material. The weighing time and the weighing holding time at this time are selected so as to obtain a food foam having a desired flavor such as aroma. The extruding step is performed in a time period, and the plasticizing material obtained in the measuring step is extruded into the atmosphere from the extrusion nozzle by driving the screw in the axial direction, and the extrusion speed at this time is an expansion ratio, a bubble shape, It is configured to extrude at a selected rate to obtain a food foam of desired physical properties, such as cell size, i.e., according to the present invention, the plasticization time and the extrusion time Since degrees and is chosen arbitrarily, aroma, expansion ratio, cell state, being able to obtain the desired food foam in cell size, etc., the effect unique to the present invention can be obtained. According to another invention, the ratio (L / D) of the axial length (L) of the screw to the diameter (D) is provided.
However, since the screw length is selected from 3 to 13, that is, the screw shaft length is relatively short, it is possible to provide an apparatus for manufacturing a food foam at low cost, and since the screw foam is short, the screw is easily extracted from the cylinder barrel for cleaning. Can also.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Osamu Moriyama 1-6-1, Funakoshi-minami, Aki-ku, Hiroshima City Inside Japan Steel Works Co., Ltd. (72) Inventor Yoshinori Tokugawa 1-6-1, Funakoshi-minami, Aki-ku, Hiroshima-shi F Term in Japan Steel Works, Ltd. (Reference) 4B048 PE16 PM02

Claims (3)

[Claims] 1. A measuring step of obtaining a plasticized material from a food material mainly comprising starch materials such as rice, corn and flour and protein materials such as soybean protein, gluten and milk protein; A manufacturing method for manufacturing a food foam from two discontinuous steps of an extrusion step of obtaining a food foam from a plasticized material, wherein the measuring step includes a step in which a screw is heated in a cylinder barrel heated to 100 to 200 ° C. In the process of rotating and driving the food material forward, the heat applied to the cylinder barrel and the frictional action due to the rotation of the screw,
The plasticization is performed by heat generated by the shearing action or the like, the plasticization is performed and the measurement and accumulation are performed, and the measurement time and the measurement holding time at this time are performed for a time selected so as to obtain a food foam having a desired flavor such as aroma. The extrusion step drives the screw in the axial direction to extrude the plasticized material obtained in the measuring step and extrudes it from the extrusion nozzle into the atmosphere.The extrusion speed at this time is a desired foaming rate, cell shape, cell size, etc. A method for producing a food foam, comprising extruding at a selected rate to obtain a food foam having physical properties. 2. A cylinder having a predetermined length, a screw provided in the cylinder barrel so as to be drivable in a rotational direction and an axial direction, and first and second driving means for driving the screw in a rotational direction and an axial direction. Driving means, rice, corn, starch material such as flour and soy protein in the cylinder barrel,
When a food material containing a protein material such as gluten or milk protein as a main component is supplied, and the screw is driven to rotate by the first driving means, the outer periphery of the cylinder barrel is fed in a process in which the food material is fed forward by the screw. Heat generated by a heater provided in the section and heat generated by a frictional action, a shearing action, and the like due to rotation of the screw, are plasticized and measured and accumulated, and the screw is axially moved by the second driving means. An apparatus for manufacturing a food foam, wherein when driven, a plasticized material is extruded into the atmosphere from an extrusion nozzle provided in front of the cylinder barrel and foamed to obtain a food foam. The rotational direction and axial speed of the screw by the driving means are configured to be arbitrarily changeable, whereby the measuring time and the measuring holding time, the extrusion speed, etc. Is arbitrarily changed to obtain a desired food foam in terms of fragrance, foaming rate, cell shape, cell size, and the like. 3. The production of a food foam wherein the ratio (L / D) of the axial length (L) to the diameter (D) of the screw according to claim 2 is selected from 3 to 13. apparatus.