JP2016178902A - Manufacturing method of wheat bran processed product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of a wheat bran processed product capable of largely reducing odor specific to wheat bran, reducing residual feeling of bran felt on tongue when eating the wheat bran and further making hard to feel dry feeling when eating with reducing water absorption property of the wheat bran.SOLUTION: There is provided a manufacturing method of a wheat bran processed product for treating wheat bran by using a biaxial extruder including setting a temperature in a barrel of the biaxial extruder at 105 to 150°C, inputting wheat bran and water of 15 to 95 pts.mass based of 100 pts.mass of the wheat bran in the barrel, setting a pressure in the barrel at 1.5 to 10 MPa and mixing an input article in the barrel.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a processed wheat bran product.

  Wheat bran is mainly made of crushed wheat hulls and contains a lot of insoluble dietary fiber, vitamins, minerals, etc., and has attracted attention as a health food material. However, wheat bran is strong in texture, hard to eat and feels a residual texture of bran grains on the tongue, and because of its high water absorption, it has a dry texture in the mouth and has a unique odor (so-called bran odor) Have Therefore, wheat bran blended food is generally inferior in taste.

Various techniques have been developed to improve the taste of grain bran. For example, Patent Literature 1 describes that wheat bran is subjected to pressure heat treatment with a biaxial extruder to reduce the bran odor of wheat bran and improve throatiness.
Further, Patent Document 2 discloses moderate grains having a good texture that suppresses unpleasant odors and germs peculiar to bran by heating, kneading, shearing, granulating and then pulverizing the grain bran at 100 ° C. It is described that a bran powder having a diameter can be easily produced with good yield. This Patent Document 2 describes that the above heating, kneading, shearing, and granulation are performed using an extruder.

JP-A-62-96049 JP 2012-110237 A

In the inventions described in Patent Documents 1 and 2, although the odor and texture that are considered to be the disadvantages of wheat bran can be improved to some extent, the level is not sufficient.
The present invention can greatly reduce the odor peculiar to wheat bran, can also greatly reduce the residual feeling of bran grains felt on the tongue when eating wheat bran, and further, the water absorption of wheat bran The present invention also relates to the provision of a method for producing a processed wheat bran product, which can make it difficult to feel dryness when eating.

When the present inventors knead wheat bran and water together using a biaxial extruder, the mixing ratio of wheat bran and water is a specific ratio, the barrel temperature is a specific temperature, and the barrel By increasing the pressure inside, the odor of wheat bran can be greatly reduced, the residual feeling of the bran grains on the tongue when eating can be greatly reduced, and the water absorption of wheat bran is also effective It has been found that a processed wheat bran product with improved flavor and texture at a higher level can be obtained.
The present invention has been further studied based on these findings and has been completed.

  The present invention relates to a method for producing a processed wheat bran product using a biaxial extruder to process wheat bran, wherein the temperature in the barrel of the biaxial extruder is 105 to 150 ° C., and the wheat bran is contained in the barrel. And 15 to 95 parts by mass of water with respect to 100 parts by mass of wheat bran, the pressure in the barrel is set to 1.5 to 10 MPa, and the manufacturing method is provided including kneading the input in the barrel. Is.

  According to the method for producing a processed wheat bran product of the present invention, the odor peculiar to wheat bran can be greatly reduced, and the residual feeling of bran felt on the tongue when eating wheat bran can be greatly reduced. The water absorption of wheat bran can also be effectively reduced. That is, it is possible to obtain an easy-to-eat wheat bran processed product with improved wheat bran flavor and texture at a higher level.

FIG. 1 is an explanatory view of a biaxial extruder used in the present invention. 1A is a plan sectional view, and FIG. 1B is a side sectional view. In FIG. 1, the walls of the structure other than the screw are indicated by lines, and the cross section is omitted.

  A preferred embodiment of a method for producing a processed wheat bran product of the present invention (hereinafter simply referred to as “the production method of the present invention”) will be described.

  The biaxial extruder used in the production method of the present invention is a barrel in which a biaxial screw is disposed, a feeder for introducing raw materials into the barrel, a sample kneaded and sheared in the barrel as desired. In order to discharge in the shape, it is composed of a die plate having a discharge port. The biaxial extruder applies a shearing force or pressure to the sample between the screws by rotating the screw under desired heating and pressure conditions, and continuously extrudes the sample to the discharge port while mixing the sample. The biaxial extruder is known per se and is widely used as a food production apparatus. In the present invention, known biaxial extruders can be widely used.

An example of a biaxial extruder that can be used in the present invention will be briefly described with reference to the drawings. Fig. 1 (a) schematically shows a flat cross section of the biaxial extruder (10), and Fig. 1 (b) schematically shows a side cross section of the biaxial extruder (10). As shown in FIG. 1, the biaxial extruder (10) is provided with a feeder (5) for feeding a sample, and two screws (2, 2) arranged with the grooves and wings engaged with each other. A barrel (1) and a die plate (3) having a discharge port (4) through which a sample kneaded in the barrel is rotated by rotation of the screw are provided. The barrel (1) and the die plate (3) can be independently adjusted to a desired temperature by a heater (not shown). Thereby, the temperature at the time of kneading | mixing and discharge | emission of the sample in a barrel can be performed at desired temperature.
Further, the pressure in the barrel can be adjusted by adjusting the rotational speed of the screw and the opening area of the die plate (opening area of the discharge port). In the present invention, the pressure in the barrel is measured by a pressure gauge (not shown) attached to the discharge port.

  A commercial item can be used as a biaxial extruder used for this invention. Examples of commercially available products include a twin screw extruder EA-20 (trade name, manufactured by Suehiro EPM) and a deep groove type twin screw kneading extruder KEXD extruder (trade name, manufactured by Kurimoto).

Subsequently, preferred embodiments of the steps in the production method of the present invention will be described in order.
In the production method of the present invention, wheat bran and water are put into the feeder (5). The wheat bran and water may be mixed in advance and charged into the feeder (5), or may be charged separately and mixed in the barrel (1).

  As said wheat bran, it is preferable to use what grind | pulverized the outer skin of wheat. Usually, wheat hulls are roasted and crushed. As wheat bran used in the production method of the present invention, commercially available food raw materials can be widely used.

  The amount ratio of wheat bran and water to be introduced into the feeder (5) is 15 to 95 parts by mass of water with respect to 100 parts by mass of wheat bran. By keeping the temperature and pressure in the barrel (1) within the limits of the present invention, the amount ratio of wheat bran and water to be added is within the above range, so that the bran odor and the residual feeling on the tongue are increased. Further, the water absorption of wheat bran can be effectively reduced. From the viewpoint of further enhancing the effect of the present invention, the amount of wheat bran and water to be added is preferably 20 parts by mass or more, more preferably 25 parts by mass or more with respect to 100 parts by mass of wheat bran. Preferably, it is more preferably 30 parts by mass or more. From the same viewpoint, water is preferably 90 parts by mass or less, more preferably 85 parts by mass or less, further preferably 80 parts by mass or less, based on 100 parts by mass of wheat bran, more preferably 75 parts by mass. Part or less, more preferably 70 parts by weight or less, and still more preferably 65 parts by weight or less.

In the manufacturing method of this invention, the temperature in a barrel (1) shall be 105-150 degreeC. Wheat bran and water (hereinafter referred to as “input sample”) charged into the feeder (5) are connected to the feeder (5) and conveyed into the barrel (1) temperature-controlled at 105 to 150 ° C. (barrel (Injected into (1)) and sent out to the outlet (4) side while kneading the input sample by rotation of the screws (2, 2) disposed in the barrel (1). In the present invention, “kneading” is used to mean kneading by rotating two screws, shearing, grinding, and the like. The amount ratio of wheat bran and water of the input sample is within the specification of the present invention, and the pressure in the barrel (1) is within the specification of the present invention, and the temperature in the barrel (1) is 105 to 150 ° C. By kneading the input sample, it is possible to greatly reduce the bran odor and the residual feeling on the tongue, and also to effectively reduce the water absorption of wheat bran.
From the viewpoint of suppressing thermal denaturation of wheat bran, the temperature in the barrel (1) is preferably 140 ° C. or lower, more preferably 130 ° C. or lower, and further preferably 120 ° C. or lower. In order to further enhance the effect of the present invention, the temperature in the barrel (1) is preferably 110 ° C. or higher, more preferably 115 ° C. or higher.
The temperature in the barrel (1) can be adjusted by a heater installed in contact with the outer periphery of the barrel (1) or incorporated in a cylinder forming the barrel (1).

In the present invention, the temperature in the barrel (1) is set to 105 to 150 ° C, and the temperature of all regions in the barrel (1) is preferably set to 105 to 150 ° C. A part of the temperature in the barrel may be outside the range of 105 to 150 ° C. as long as it is not damaged. For example, in the barrel connected to the feeder (5) and in the vicinity of the barrel, if the charged sample is at a low temperature, the temperature of the part in the barrel can be lower than the set temperature. It is included in the production method of the present invention. In the present invention, it is preferable that the temperature of all regions in the barrel (1) at least from the center to the downstream in the screw axis direction of the barrel (1) is 105 to 150 ° C. It is more preferable that all of the downstream region of the connecting portion with the feeder is 105 to 150 ° C. Here, the term “downstream” is used in the direction in which the sample is delivered, and the region downstream from a specific position in the barrel is the discharge port side (contact surface with the die plate) from the specific position. )). “Upstream” means the direction opposite to “downstream”.
Moreover, in the manufacturing method of this invention, it is not necessary to make all the area | regions in a barrel (1) into the same temperature. For example, when the temperature in the barrel (1) is adjusted by the heater disposed in the intermediate zone of the barrel (1), the barrel temperature of the portion other than the intermediate zone where the heater is installed is the temperature of the intermediate zone (setting of the heater). Temperature). Here, the “intermediate zone of the barrel (1)” means the central portion of the barrel (1) in the screw axis direction and the vicinity thereof.

In the manufacturing method of the present invention, the pressure in the barrel (1) is set to 1.5 to 10 MPa, and the input sample is kneaded in the barrel (1) by rotating the screw. By setting the amount ratio of wheat bran and water to be input within the specification of the present invention and the temperature in the barrel within the specification of the present invention, the pressure in the barrel (1) is set to 1.5 to 10 MPa, The bran odor and the residual feeling on the tongue can be greatly reduced, and the water absorption of wheat bran can also be effectively reduced.
From the viewpoint of further suppressing the bran odor and the residual feeling on the tongue, the pressure in the barrel (1) when the input sample is kneaded is preferably 2.0 MPa or more, more preferably 2.5 MPa or more. More preferably, it is 0.0 MPa, more preferably 3.5 MPa. Further, from the same viewpoint, the pressure in the barrel when the input sample is kneaded is preferably 9.0 MPa or less, and more preferably 8.0 MPa or less.
The pressure in the barrel can be adjusted by appropriately adjusting the rotational speed of the screws (2, 2), the temperature in the barrel (1), the opening diameter of the opening (4), and the like.
The pressure in the barrel is measured by installing a pressure gauge at the outlet (4).

In order to reduce the water absorption of wheat bran, the present inventors greatly influence the pressure in addition to the heat history, i.e., using a biaxial extruder, the pressure is reduced at a specific temperature specified in the present invention. It has been found that the water absorption can be effectively reduced by kneading at a high level within the range specified in the invention. The wheat bran mixed with the above-mentioned specific amount of water is sheared by screw rotation under the above-mentioned specific temperature condition and at a pressure condition much higher than before, thereby shortening the starch granules in the wheat bran. It can be alphalized in time, quickly closing the porous structure of wheat bran, and effectively reducing its water absorption in a short time. Here, if the amount of water mixed with wheat bran is larger than that specified in the present invention, pressurization may be insufficient, which is not preferable.
In addition, the present inventors do not only need to knead with water under normal high temperature and high pressure conditions to reduce wheat bran odor, but also specify the pressure under the specific temperature specified in the present invention. It has been found that it is important that the kneading is carried out at a high level within the range. By kneading under a specific temperature condition defined in the present invention and under a pressure condition much higher than conventional, the wheat bran odor can be efficiently transferred to water in a short time, and further biaxial When the kneaded material is discharged from the extruder, the moisture quickly evaporates, and the wheat bran odor can be effectively removed as the moisture evaporates. Here, if the amount of water mixed with the wheat bran is less than specified in the present invention, it becomes difficult to sufficiently transfer the odor to the water, and it becomes difficult to sufficiently reduce the wheat bran odor.
Furthermore, the residual feeling of wheat bran grains can also be effectively reduced in a short time by kneading under the specific temperature conditions defined in the present invention and under unprecedented high pressure conditions.

In the manufacturing method of the present invention, the input sample that has been kneaded in the barrel and transported to the discharge port side is discharged from the discharge port. At that time, the temperature of the outlet is preferably 105 ° C. or higher. By setting the temperature of the outlet to 105 ° C. or higher, the effect of the present invention can be further enhanced. In consideration of flavor deterioration due to heat denaturation, the temperature of the outlet is preferably 140 ° C. or lower, more preferably 130 ° C. or lower, and further preferably 120 ° C. or lower.
The temperature of the outlet can be adjusted by a heater installed on the die plate or incorporated.

  In the present invention, it is preferable that the temperature of the discharge port (4) is lower than the temperature in the barrel (1) from the viewpoint of further reducing the smell of bran and the residual feeling on the tongue. Here, “making the temperature of the discharge port (4) lower than the temperature in the barrel (1)” means that the set temperature of the die plate heater is lower than the set temperature of the barrel heater. That is, it means that there is no region where the temperature decreases from the die plate toward the barrel heater installation region in the upstream barrel. In particular, the value obtained by subtracting the temperature of the discharge port (4) from the temperature in the barrel (1) is more preferably 5 ° C or more, and further preferably 10 to 20 ° C. Here, the “value obtained by subtracting the temperature of the discharge port (4) from the temperature in the barrel (1)” is a value obtained by subtracting the set temperature of the die plate heater from the set temperature of the barrel heater.

The residence time of the input sample (the time from when it is inserted into the barrel (1) until it is discharged from the outlet (4)) further reduces the bran odor and the residual feeling on the tongue, and also absorbs water. From the viewpoint of effective reduction, it is preferably 0.1 to 30 minutes, and more preferably 0.1 to 10 minutes. From the viewpoint of further reducing the bran odor and the residual feeling on the tongue, it is preferable that the time for which the input sample stays in the barrel is 0.3 to 8 minutes, and more preferably 0.5 to 6 minutes. More preferably, it is 0.7 to 4 minutes.
The feed flow rate of the input sample is appropriately adjusted in consideration of the internal volume of the barrel, the residence time, the internal pressure of the barrel, etc., but is preferably 5 to 500 kg / hour (hr), and preferably 7 to 450 kg / hour. (Hr) is more preferable, and 10 to 400 kg / hour (hr) is even more preferable.

The input sample discharged from the discharge port (4) may be used as a processed wheat bran as it is, but is usually subjected to a drying process. From the viewpoints of flowability and workability, it is preferable that the dried sample is pulverized into powder or granules.
When the processed wheat bran product of the present invention is powdered or granular, the particle size is preferably 0.1 mm or more. From the viewpoint of ease of blending into various foods, the processed wheat bran product of the present invention preferably has a particle size of 0.2 mm or more, more preferably 0.3 mm or more. From the same viewpoint, the grain size of the processed wheat bran product of the present invention is preferably 3.0 mm or less, more preferably 2.0 mm or less, further preferably 1.5 mm or less, More preferably, it is 1.0 mm or less.
The particle size of the processed wheat bran product can be appropriately adjusted depending on the degree of pulverization and subsequent classification. Adjustment according to the degree of pulverization may be performed according to the method of use of the pulverizer to be used, and adjustment by classification can be performed by conventional means such as air classification or sieving. In the case of sieving, it can be adjusted according to the mesh size (mesh) of the sieve used. For example, when a wheat bran processed product having a particle size of 0.5 to 1.0 mm is obtained, a fraction that passes through a 16-mesh sieve and does not pass through a 30-mesh sieve is collected. In addition, the count of a mesh here is a thing of Japanese Industrial Regulations (JISZ8801-1966).

The processed wheat bran product obtained by the production method of the present invention usually has a moisture content of 2.5% by mass or more. From the viewpoint of antiseptic and fungi, the moisture content of the processed wheat bran product of the present invention is preferably 20% by mass or less, more preferably 13% by mass or less, and even more preferably 10% by mass or less. More preferably, it is 6 mass% or less. Moreover, from the viewpoint of suppressing water absorption, the moisture content of the processed wheat bran product of the present invention is preferably 3% by mass or more, and more preferably 4% by mass or more.
In this specification, the moisture content can be measured using an infrared moisture meter (FD-720, manufactured by Kett Kagaku). That is, 1 g of a wheat bran processed product is weighed on a sample dish, heated and dried at 105 ° C. by infrared irradiation, and the moisture content is determined from the mass change caused by evaporation of the contained moisture. Change in mass is measured every 30 seconds, and from the change in mass when the fluctuation range is within 0.05%, the moisture content contained in the processed wheat bran product is obtained, and the moisture content (% by mass) is calculated. To do.

  The processed wheat bran product obtained by the production method of the present invention can be suitably used as a raw material for wheat bran blended food. By using the processed wheat bran product obtained by the production method of the present invention as a food raw material, the wheat bran has almost no sensation of wheat bran odor, residual feeling of bran felt on the tongue, or a feeling of dryness in the mouth. Various nutrients including dietary fiber can be efficiently consumed.

  EXAMPLES Hereinafter, although this invention is demonstrated further in detail based on an Example, this invention is not limited to these.

Example 1
Weigh out 5 kg of commercially available roasted wheat bran (trade name: Fine Blanc (lipid content 7.2% by mass, carbohydrate content 25.8%, dietary fiber content 43.6%), manufactured by Miwa Co., Ltd.) 4.1 kg of water was added and mixed for 3 minutes using a vertical stirrer (HPi-60 manufactured by Kanto Blender Kogyo Co., Ltd.).
The obtained mixture is put into a feeder of a biaxial extruder, an intermediate barrel heater of a biaxial extruder (EA-20 type manufactured by Suehiro EPM, die diameter φ3 mm × 1) is 130 ° C., and a feed flow rate is 20 kg / hr. The pressure in the barrel was 3.4 MPa, the die plate heater was 110 ° C., the residence time was 1.2 minutes, and the mixture was extruded while kneading by rotating the screw. The sample discharged from the discharge port was dried at 60 ° C. for 24 hours using a vacuum dryer.
The obtained dried product was pulverized with a blender, and a wheat bran processed product having a particle size of 1 mm or less was obtained using a 16 mesh sieve. In addition, the moisture content of the obtained wheat bran processed product was 5 mass% or less.

Examples 2-6, Comparative Examples 1, 2, 4 and 5
In Example 1 above, the wheat was obtained in the same manner as Example 1 except that the amount of water mixed with wheat bran, the intermediate barrel heater temperature, the die plate heater temperature, and the pressure in the barrel were changed as shown in the table below. A bran processed product was obtained. The residence time is 1.2 minutes in Examples 2 to 6 and Comparative Example 1, 0.9 minutes in Comparative Example 2, 0.5 minutes in Comparative Example 4, and 0.6 minutes in Comparative Example 5. there were.
The table below also shows actual measured values of temperatures in the installation region of the intermediate barrel heater.

  In each of the above examples and comparative examples, the installation location of the intermediate barrel heater in the barrel is upstream of the region on the outlet side (that is, the central portion in the screw shaft direction in the barrel and the vicinity thereof) In any part of the downstream part of the feeder, the temperature was 5 ° C. or more higher than the temperature of the die plate.

Comparative Example 3
30 g of commercially available wheat bran (trade name: Fine Blanc (lipid content 7.2% by mass, carbohydrate content 25.8%, dietary fiber content 43.6%), manufactured by Miwa Co., Ltd.), and distilled water 20 g was added and mixed. The obtained mixture was subjected to wet heat treatment at 90 ° C. for 30 minutes using an autoclave. The wheat bran after the wet heat treatment was dried at 60 ° C. for 24 hours using a vacuum dryer. The obtained dried product was pulverized in the same manner as in Example 1, and a wheat bran processed product having a particle size of 1 mm or less was obtained using a 16-mesh sieve.

Test Example 1 Water Absorption Test A cylindrical container (φ26 mm × height 50 mm) with a mesh on the bottom was filled with the wheat bran processed product prepared in each of the above Examples and Comparative Examples while tapping from the container bottom to a height of 3 cm. . The cylindrical container filled with the processed wheat bran product was suspended, and the entire container was immersed in water from the bottom to a height of 1 cm to absorb water from the bottom. Here, the distance from the bottom of the container filled with water to the bottom of the cylindrical container filled with the processed wheat bran product was 0.5 cm. After 1 minute, 2 minutes, 3 minutes, and 4 minutes (starting with measurement time t) from the start of water absorption, the mass of the sample was measured together with the cylindrical container. By subtracting the total mass of the cylindrical container and the processed wheat bran product before water absorption from the obtained mass, and dividing the obtained value by the absolute dry mass of the processed wheat bran product before water absorption, the water absorption V ′ ( g / g-processed wheat bran product). In this case, the measurement time t and water absorption V 'is represented by the following formula, K _a is the absorption rate. After 1 minute from the water starts, after 2 minutes, 3 minutes, to calculate the approximate expression from plots of four points a water absorption after 4 minutes, the gradient was K _a.

V ′ = K _a (t) ^0.5 + V _r (V _r : roughness index)

The water absorption rate K _a wheat bran workpiece, divided by the water-absorption rate K _a wheat bran unprocessed calculated in the same manner as described above, a value obtained by multiplying 100 to the resulting value was defined as water absorption index.

Water absorption index (%) = 100 × (K _{a of} processed wheat bran) / (K _{a of} untreated wheat bran)

If this water absorption index is 71% or more, the feeling of dryness in the mouth when eating is not so much improved. Therefore, this water absorption index is preferably less than 71%, and by setting it to 65% or less, the texture of wheat bran can be improved more effectively.

Test Example 2 Sensory test The degree of odor peculiar to wheat bran when containing 0.5 g of the processed wheat bran product obtained in each of the above Examples and Comparative Examples and the bran grains on the tongue after swallowing Residual feeling was evaluated relative to the following evaluation criteria using untreated wheat bran as a reference product. In the following evaluation criteria, “1” is the lowest evaluation, the evaluation is sequentially increased from “2” to “4”, and “5” is the most excellent evaluation. The evaluation results shown in the table below are the average of the evaluation values of the three specialized panels.
-Odor peculiar to wheat bran-
5: Little odor is felt 4: Odor is more suppressed 3: Odor is weaker than the standard product 2: Equivalent to the standard product 1: The odor is felt stronger than the standard product

-Feeling of wheat bran-
5: Wheat bran grains are hardly felt on the tongue 4: Wheat bran grains are slightly felt on the tongue, but I do not care much 3: Wheat bran grains feel on the tongue less than the standard product 2 : Equivalent to standard product 1: Stronger wheat bran grain feel on tongue than standard product

As shown in Table 1 above, if the amount ratio of water to wheat bran is higher than specified in the present invention, the water absorption cannot be sufficiently reduced, and the residual feeling of wheat bran is not yet improved. The result was higher than the processed wheat bran. Moreover, wheat bran odor could not be reduced sufficiently (Comparative Example 1). Conversely, when the amount ratio of water to wheat bran was lower than specified in the present invention, the wheat bran odor became stronger than untreated wheat bran (Comparative Example 2).
Further, when the pressure in the barrel was set lower than that specified in the present invention, none of water absorption, wheat bran odor, and wheat bran residual feeling was sufficiently improved (Comparative Example 4). 5).
Furthermore, when high-temperature and high-pressure treatment was performed by an autoclave without using a biaxial extruder, none of water absorption, wheat bran odor, and wheat bran residual feeling was sufficiently improved ( Comparative Example 3).
On the other hand, the processed wheat bran products obtained by the production method of the present invention are all greatly reduced in wheat bran odor, and feel little or no residual feeling of wheat bran. Moreover, water absorption was also able to be suppressed effectively (Examples 1-6).

Claims (7)

A method for producing a processed wheat bran product using a biaxial extruder to process wheat bran,
The temperature in the barrel of the biaxial extruder is set to 105 to 150 ° C., wheat bran and 15 to 95 parts by mass of water are added to 100 parts by mass of the wheat bran in the barrel, A production method comprising kneading the charge in the barrel at a pressure of 1.5 to 10 MPa.   The manufacturing method according to claim 1, wherein the amount of water introduced into the barrel is 30 to 85 parts by mass with respect to 100 parts by mass of the wheat bran.   The manufacturing method according to claim 1 or 2, wherein the pressure in the barrel is set to 2.0 to 9.0 MPa, and the input is kneaded in the barrel.   The manufacturing method of any one of Claims 1-3 which makes the temperature of the discharge port of the said biaxial extruder into 105 degreeC or more.   The manufacturing method of Claim 4 which makes the value which deducted the temperature of the said discharge port from the temperature in the said barrel at the time of knead | mixing the said charging material in the said barrel 5 degreeC or more.   The production method according to any one of claims 1 to 5, wherein a residence time of the input is 0.1 to 30 minutes.   The manufacturing method according to any one of claims 1 to 6, wherein a feed flow rate of the input is 5 to 500 kg / hr.

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