JP2021153395A - Method for producing cereal puff - Google Patents
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 10
- 235000013339 cereals Nutrition 0.000 title abstract description 42
- -1 organic acid salt Chemical class 0.000 claims abstract description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 229920002472 Starch Polymers 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 239000008107 starch Substances 0.000 claims abstract description 25
- 235000019698 starch Nutrition 0.000 claims abstract description 25
- 239000000843 powder Substances 0.000 claims abstract description 22
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 17
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims description 10
- RGHNJXZEOKUKBD-SQOUGZDYSA-M D-gluconate Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O RGHNJXZEOKUKBD-SQOUGZDYSA-M 0.000 claims description 4
- 229940050410 gluconate Drugs 0.000 claims description 3
- 238000004898 kneading Methods 0.000 claims description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 claims 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 claims 1
- 229940001468 citrate Drugs 0.000 claims 1
- 229930195712 glutamate Natural products 0.000 claims 1
- 229940049906 glutamate Drugs 0.000 claims 1
- 229940049920 malate Drugs 0.000 claims 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims 1
- 229940086735 succinate Drugs 0.000 claims 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-L succinate(2-) Chemical compound [O-]C(=O)CCC([O-])=O KDYFGRWQOYBRFD-UHFFFAOYSA-L 0.000 claims 1
- 230000001007 puffing effect Effects 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 13
- 239000000796 flavoring agent Substances 0.000 description 11
- 235000019634 flavors Nutrition 0.000 description 11
- HLCFGWHYROZGBI-JJKGCWMISA-M Potassium gluconate Chemical compound [K+].OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C([O-])=O HLCFGWHYROZGBI-JJKGCWMISA-M 0.000 description 9
- 241000209140 Triticum Species 0.000 description 9
- 235000021307 Triticum Nutrition 0.000 description 9
- 239000004224 potassium gluconate Substances 0.000 description 9
- 235000013926 potassium gluconate Nutrition 0.000 description 9
- 229960003189 potassium gluconate Drugs 0.000 description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 8
- 235000013312 flour Nutrition 0.000 description 8
- 238000012545 processing Methods 0.000 description 7
- 108010073771 Soybean Proteins Proteins 0.000 description 6
- 206010042674 Swelling Diseases 0.000 description 6
- 230000008961 swelling Effects 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- AEQDJSLRWYMAQI-UHFFFAOYSA-N 2,3,9,10-tetramethoxy-6,8,13,13a-tetrahydro-5H-isoquinolino[2,1-b]isoquinoline Chemical compound C1CN2CC(C(=C(OC)C=C3)OC)=C3CC2C2=C1C=C(OC)C(OC)=C2 AEQDJSLRWYMAQI-UHFFFAOYSA-N 0.000 description 5
- 229910017053 inorganic salt Inorganic materials 0.000 description 5
- 239000000176 sodium gluconate Substances 0.000 description 5
- 235000012207 sodium gluconate Nutrition 0.000 description 5
- 229940005574 sodium gluconate Drugs 0.000 description 5
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 235000013923 monosodium glutamate Nutrition 0.000 description 4
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- 230000002950 deficient Effects 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
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- 239000000203 mixture Substances 0.000 description 3
- 239000001509 sodium citrate Substances 0.000 description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 3
- 229940074404 sodium succinate Drugs 0.000 description 3
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 description 3
- 235000019583 umami taste Nutrition 0.000 description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 235000010724 Wisteria floribunda Nutrition 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- WPUMTJGUQUYPIV-JIZZDEOASA-L disodium (S)-malate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](O)CC([O-])=O WPUMTJGUQUYPIV-JIZZDEOASA-L 0.000 description 2
- 230000000877 morphologic effect Effects 0.000 description 2
- 235000019265 sodium DL-malate Nutrition 0.000 description 2
- 239000001394 sodium malate Substances 0.000 description 2
- 229940001941 soy protein Drugs 0.000 description 2
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 244000134552 Plantago ovata Species 0.000 description 1
- 235000003421 Plantago ovata Nutrition 0.000 description 1
- 239000009223 Psyllium Substances 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 239000004227 calcium gluconate Substances 0.000 description 1
- 235000013927 calcium gluconate Nutrition 0.000 description 1
- 229960004494 calcium gluconate Drugs 0.000 description 1
- NEEHYRZPVYRGPP-UHFFFAOYSA-L calcium;2,3,4,5,6-pentahydroxyhexanoate Chemical compound [Ca+2].OCC(O)C(O)C(O)C(O)C([O-])=O.OCC(O)C(O)C(O)C(O)C([O-])=O NEEHYRZPVYRGPP-UHFFFAOYSA-L 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 235000013890 disodium inosinate Nutrition 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000011868 grain product Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- PHZLMBHDXVLRIX-UHFFFAOYSA-M potassium lactate Chemical compound [K+].CC(O)C([O-])=O PHZLMBHDXVLRIX-UHFFFAOYSA-M 0.000 description 1
- 239000001521 potassium lactate Substances 0.000 description 1
- 235000011085 potassium lactate Nutrition 0.000 description 1
- 229960001304 potassium lactate Drugs 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 235000012015 potatoes Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 229940070687 psyllium Drugs 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- 239000001540 sodium lactate Substances 0.000 description 1
- 235000011088 sodium lactate Nutrition 0.000 description 1
- 229940005581 sodium lactate Drugs 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
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- 238000010792 warming Methods 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
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Abstract
Description
本発明は、新たなタンパク質含有率の高いシリアルパフの製造方法に関するものである。 The present invention relates to a new method for producing a cereal puff having a high protein content.
コーンフレークなどのシリアル食品は、栄養価が高く、長期保存できるため、様々な形態が提案されており、近年需要が増加しているグラノーラには、穀物パフ（以下「シリアルパフ」という）を使用したものが多い。 Since cereal foods such as corn flakes are nutritious and can be stored for a long period of time, various forms have been proposed. For granola, whose demand has been increasing in recent years, grain puffs (hereinafter referred to as "cereal puffs") were used. There are many things.
需要の増加に伴って様々なシリアルパフが提案されており、例えば「低カロリー」や「高食物繊維」等を特徴とするシリアルパフが開示されている。例えば、特許文献１には、糖オリゴマーと食物繊維からなるシリアルパフが開示されている。また、特許文献２、３には、サイリウムを含むシリアルパフや製造方法が開示されている。
Various cereal puffs have been proposed in response to an increase in demand, and for example, cereal puffs characterized by "low calorie", "high dietary fiber" and the like are disclosed. For example, Patent Document 1 discloses a cereal puff composed of a sugar oligomer and dietary fiber. Further,
しかしながら、タンパク質含有率を高めたシリアルパフについてはこれまで十分に検討されておらず、シリアルパフのタンパク質含有率を高める際に生じる課題も明らかになっていなかった。 However, the cereal puff with increased protein content has not been sufficiently investigated so far, and the problems that occur when increasing the protein content of the cereal puff have not been clarified.
シリアルパフのタンパク質含有率を高める際に最大の課題となったのが、エクストルーダー内における生地の高粘度化である。詳細は後述するが、生地の粘度が高くなるとシリアルパフの品質が低下するため、タンパク質含有率の高いシリアルパフを安定的に製造するためには、生地の粘度を低下させる必要があった。 The biggest challenge in increasing the protein content of cereal puffs was increasing the viscosity of the dough in the extruder. Although the details will be described later, the quality of the cereal puff deteriorates as the viscosity of the dough increases. Therefore, in order to stably produce the cereal puff having a high protein content, it is necessary to reduce the viscosity of the dough.
本発明者らは、少なくともタンパク質４０〜７０重量％、澱粉１５〜５７重量％、及び水への溶解度が１g/100mL以上である有機酸塩３〜１５重量％含む原料粉をエクストルーダーに供給し、膨化処理することを特徴とするシリアルパフの製造方法により、上記課題を解決できることを見出した。 The present inventors supply the extruder with a raw material powder containing at least 40 to 70% by weight of protein, 15 to 57% by weight of starch, and 3 to 15% by weight of an organic acid salt having a solubility in water of 1 g / 100 mL or more. , It has been found that the above-mentioned problems can be solved by a method for producing a serial puff, which is characterized by swelling treatment.
本発明の完成により、タンパク質含有率が高くても、生地の粘度を低下させ、シリアルパフの品質を安定化させることが可能となる。 With the completion of the present invention, it becomes possible to reduce the viscosity of the dough and stabilize the quality of the cereal puff even if the protein content is high.
本発明は、少なくともタンパク質４０〜７０重量％、澱粉１５〜５７重量％、及び水への溶解度が１g/100mL以上である有機酸塩３〜１５重量％含む原料粉をエクストルーダーに供給し、膨化処理することを特徴とするシリアルパフの製造方法に関するものである。以下項目ごとに詳細に説明する。 The present invention supplies an extruder with a raw material powder containing at least 40 to 70% by weight of protein, 15 to 57% by weight of starch, and 3 to 15% by weight of an organic acid salt having a solubility in water of 1 g / 100 mL or more, and swells. It relates to a method for producing a serial puff, which is characterized by processing. Each item will be described in detail below.
（シリアルパフ）
本発明におけるシリアルパフとは、嵩比重が４００ｇ／Ｌ以下のシリアルをいう。
(Cereal puff)
The cereal puff in the present invention refers to a cereal having a bulk specific density of 400 g / L or less.
（有機酸塩）
本発明においては、原料粉が有機酸塩を３〜１５重量％含むことが必要である。有機酸塩を添加することにより、エクストルーダー内における生地の粘度を低下させるとともに、製品としての風味の低下を抑制することができる。本発明者ら有機酸塩を見出した経緯について下記に説明する。
(Organic acid salt)
In the present invention, the raw material powder needs to contain 3 to 15% by weight of an organic acid salt. By adding the organic acid salt, it is possible to reduce the viscosity of the dough in the extruder and suppress the deterioration of the flavor as a product. The background of the discovery of the organic acid salt by the present inventors will be described below.
シリアルパフのタンパク質含有率を高める際に最大の課題となったのが、エクストルーダー内における生地の高粘度化である。タンパク質を含む生地を混捏するとタンパク質が凝集して粘度が上昇することは従来から知られているが、本発明ではタンパク質含有率が４０重量％を超えるパフを製造することを想定しているため、従来とは比較にならないほど粘度が上昇する。 The biggest challenge in increasing the protein content of cereal puffs was increasing the viscosity of the dough in the extruder. It has been conventionally known that when a dough containing protein is kneaded, the protein aggregates and the viscosity increases. However, in the present invention, it is assumed that a puff having a protein content of more than 40% by weight is produced. The viscosity increases so much that it cannot be compared with the conventional one.
加水すれば粘度を下げることはできるが、加水量が増えすぎると生地中に十分な気泡が発生せず、好ましい食感とならない。一方、生地の粘度が高いまま加工を続けると、エクストルーダーから吐出した直後の生地の可塑性が低すぎるためシリアルパフが脆くなったり、摩擦熱により生地温度が上昇するため、焼付きや香気成分の散逸が起こりやすい。さらに、生産設備に対する負荷も大きい。このため、シリアルパルの品質の安定化のためには加水以外の方法で生地粘度を低下させる必要があった。 The viscosity can be lowered by adding water, but if the amount of water added is too large, sufficient bubbles will not be generated in the dough, and the texture will not be favorable. On the other hand, if the processing is continued while the viscosity of the dough is high, the plasticity of the dough immediately after being discharged from the extruder is too low and the cereal puff becomes brittle, or the dough temperature rises due to frictional heat, resulting in seizure and aroma components. Dissipation is likely to occur. Furthermore, the load on the production equipment is large. Therefore, in order to stabilize the quality of the cereal pal, it was necessary to reduce the dough viscosity by a method other than water addition.
これに対し、本発明者らは、原料粉に塩化ナトリウムや塩化カリウムなどの無機塩を加えて生地粘度を抑制する方法を検討した。メカニズムは明確ではないが、溶解性の高い塩を加えることによって、タンパク質の溶解度が下がって水が離水し、生地の粘度が下がると考えられる。ところが開発の過程で、無機塩で生地粘度を抑制しようとする場合には、生地に添加する無機塩の量が多く、味覚に対する影響が大きいことが解ってきた。 On the other hand, the present inventors have investigated a method of suppressing the dough viscosity by adding an inorganic salt such as sodium chloride or potassium chloride to the raw material powder. Although the mechanism is not clear, it is thought that the addition of highly soluble salt lowers the solubility of the protein, causes water to separate, and lowers the viscosity of the dough. However, in the process of development, it has been found that when trying to suppress the viscosity of the dough with an inorganic salt, the amount of the inorganic salt added to the dough is large and the influence on the taste is large.
そこで、本発明者らは、加水量や無機塩の添加量を増やさずに生地粘度を下げる方法として、有機酸塩を添加する方法を見出した。有機酸塩は無機塩よりも粘度を抑制する機能が強いため、添加量を減らすことができ、味覚に対する影響も最小限度に抑制することができる。 Therefore, the present inventors have found a method of adding an organic acid salt as a method of lowering the dough viscosity without increasing the amount of water added or the amount of an inorganic salt added. Since the organic acid salt has a stronger function of suppressing the viscosity than the inorganic salt, the amount of addition can be reduced and the influence on the taste can be suppressed to the minimum.
有機酸塩としては、食品グレードのものであれば広く使用することができるが、水への溶解度が１g/100mＬ以上であることが必要であり、３g/100mL以上であることが好ましい。有機酸塩の水への溶解度が低い場合には、タンパク質から離水させる機能が弱く、生地の高粘度化を十分に抑制することができない。 As the organic acid salt, any food grade one can be widely used, but the solubility in water needs to be 1 g / 100 mL or more, and preferably 3 g / 100 mL or more. When the solubility of the organic acid salt in water is low, the function of separating water from the protein is weak, and it is not possible to sufficiently suppress the increase in viscosity of the dough.
有機酸塩の具体例としては、クエン酸ナトリウム、リンゴ酸ナトリウム、乳酸ナトリウム、乳酸カリウム、グルタミン酸ナトリウム、コハク酸ナトリウム、イノシン酸ナトリウム、グルコン酸ナトリウム、グルコン酸カリウム、グルコン酸カルシウムなどが挙げられる。 Specific examples of the organic acid salt include sodium citrate, sodium malate, sodium lactate, potassium lactate, sodium glutamate, sodium succinate, sodium inosinate, sodium gluconate, potassium gluconate, calcium gluconate and the like.
これら有機酸塩は、シリアルパフに求められる風味によって変更することができる。具体的には、ドライフルーツやヨーグルトのような酸味の強い食品と合わせて食べることが想定されている場合には、酸味の強いクエン酸ナトリウムやリンゴ酸ナトリウムなどを用い、コーンスープやベーコンなど旨味の強い食品と合わせて食べることが想定されている場合には、旨味成分であるグルタミン酸ナトリウムやコハク酸ナトリウムなどを用いることが好ましい。また、シリアルパフに風味をできる限り付与したくない場合には、味覚に対する影響の小さいグルコン酸ナトリウムやグルコン酸カリウムなどを用いることが好ましい。 These organic acid salts can be changed depending on the flavor required for the cereal puff. Specifically, when it is supposed to be eaten together with foods with strong acidity such as dried fruits and yogurt, sodium succinate and sodium malate with strong acidity are used, and umami such as corn soup and bacon is used. When it is supposed to be eaten together with foods with strong umami, it is preferable to use sodium glutamate, sodium succinate, etc., which are umami ingredients. Further, when it is not desired to impart flavor to the cereal puff as much as possible, it is preferable to use sodium gluconate, potassium gluconate, etc., which have a small effect on the taste.
次に、有機酸塩の添加量について説明する。
有機酸塩の添加量の下限については、原料粉全量に対する有機酸塩の添加量を３重量％以上とすることが必要であり、４．５重量％以上とすることがより好ましい。有機酸塩の添加量が少なすぎる場合には、生地粘度を十分に抑制させることができない。
Next, the amount of the organic acid salt added will be described.
Regarding the lower limit of the amount of the organic acid salt added, it is necessary that the amount of the organic acid salt added to the total amount of the raw material powder is 3% by weight or more, and more preferably 4.5% by weight or more. If the amount of the organic acid salt added is too small, the viscosity of the dough cannot be sufficiently suppressed.
一方、有機酸塩の添加量の上限については、用途によって許容量が異なる。具体的には、グルコン酸ナトリウム及びグルコン酸カリウムなど味覚に対する影響の小さい有機酸塩を用いる場合には、有機酸塩の添加量を１５重量％以下とすることが好ましく、１２重量％以下とすることがより好ましい。一方、クエン酸ナトリウムやグルタミン酸ナトリウムなどの味覚に対する影響の大きい有機酸塩を用いる場合には、有機酸塩の添加量を８重量％以下とすることが好ましく、５重量％以下とすることがより好ましい。すなわち、グルコン酸塩は、他の有機酸塩と比べて味への影響が小さく、必要に応じて添加量を増やすことができるという点において、他の有機酸塩よりも優れた性質を有している。 On the other hand, the upper limit of the amount of organic acid salt added differs depending on the application. Specifically, when an organic acid salt having a small effect on the taste such as sodium gluconate and potassium gluconate is used, the amount of the organic acid salt added is preferably 15% by weight or less, preferably 12% by weight or less. Is more preferable. On the other hand, when an organic acid salt having a large effect on the taste such as sodium citrate or sodium glutamate is used, the amount of the organic acid salt added is preferably 8% by weight or less, and more preferably 5% by weight or less. preferable. That is, gluconate has superior properties to other organic acid salts in that it has less influence on the taste than other organic acid salts and the amount of addition can be increased as needed. ing.
なお、生産性の観点では過剰に有機酸塩を添加する必要はないため、原料粉全量に対する有機酸塩の添加量を１５重量％以下とすることが好ましい。 From the viewpoint of productivity, it is not necessary to add an excessive amount of the organic acid salt, so that the amount of the organic acid salt added is preferably 15% by weight or less based on the total amount of the raw material powder.
（タンパク質）
本発明においては、原料粉がタンパク質を４０〜７０重量％含むことが必要であり、５０〜６５重量％含むことがより好ましい。タンパク質の含有量が４０重量％未満の場合には、生地の粘度があまり上がらないため本発明を採用する意義がない。また、タンパク質含有率の高いシリアルパフを製造するという本発明の目的にも反する。
(protein)
In the present invention, the raw material powder needs to contain 40 to 70% by weight of protein, more preferably 50 to 65% by weight. When the protein content is less than 40% by weight, the viscosity of the dough does not increase so much, so there is no point in adopting the present invention. It also violates the object of the present invention of producing a cereal puff having a high protein content.
一方、原料粉が有機酸塩を３重量％以上、澱粉を１５重量％以上含むことが必要であるため、タンパク質の含有量を７０重量％超とするのは事実上不可能である。さらに、タンパク質を多量に含む場合には、澱粉を添加する余地がなくなるため、膨化が起こりにくく、シリアルをパフ状に成型することが難しい。 On the other hand, since the raw material powder needs to contain 3% by weight or more of the organic acid salt and 15% by weight or more of the starch, it is practically impossible to increase the protein content to more than 70% by weight. Further, when a large amount of protein is contained, there is no room for adding starch, so that swelling is unlikely to occur, and it is difficult to mold the cereal into a puff shape.
タンパク質としては、植物性タンパクや動物性タンパクなどを利用できるが、本発明は穀物の加工品であるシリアルパフを製造することを目的とするものであるため、風味などを考慮し、植物性タンパクの中でも特に大豆タンパクや小麦タンパクなど穀物に由来するタンパク質を用いることが好ましい。また、大豆タンパクや小麦タンパクは単離されている必要はなく、その原料である大豆や小麦粉を用いてもよい。 As the protein, vegetable protein, animal protein, etc. can be used, but since the present invention aims to produce a serial puff which is a processed grain product, the vegetable protein is considered in consideration of flavor and the like. Among them, it is particularly preferable to use a protein derived from grains such as soy protein and wheat protein. Moreover, soybean protein and wheat protein do not need to be isolated, and soybean and wheat flour as raw materials thereof may be used.
（澱粉）
次に、本発明においては、シリアルをパフ状に膨らませるために、原料粉が澱粉を１５〜５７重量％含むことが必要であり、１７重量％以上含むことが好ましい。澱粉に水を加えて混捏すると糊状になり、この糊状の澱粉を急激に加熱すると、澱粉に含まれる水が膨張するのと同時に、これを包む澱粉が伸展しながら固まる。この結果、パフ状に膨らんだシリアルが得られる。
(starch)
Next, in the present invention, in order to swell the cereal into a puff shape, the raw material powder needs to contain 15 to 57% by weight of starch, preferably 17% by weight or more. When water is added to starch and kneaded, it becomes paste-like, and when this paste-like starch is rapidly heated, the water contained in the starch expands, and at the same time, the starch surrounding the starch expands and hardens. As a result, a puff-shaped bulging cereal is obtained.
澱粉が少なすぎる場合には、膨化する力が弱く、パフ状に加工することができない。一方、澱粉が多すぎると、パフ状に加工することは容易になるが、タンパク質の含有率が相対的に下がるため、タンパク質含有率の高いシリアルパフを得ようとする本発明の目的に反するものとなる。 If the amount of starch is too small, the swelling force is weak and it cannot be processed into a puff shape. On the other hand, if the amount of starch is too large, it is easy to process it into a puff shape, but the protein content is relatively low, which is contrary to the object of the present invention for obtaining a cereal puff having a high protein content. It becomes.
澱粉としては、コーンスターチ、馬鈴薯澱粉、小麦澱粉、タピオカ澱粉等の天然澱粉、α化澱粉、エーテル架橋澱粉、リン酸架橋澱粉等の化工澱粉であってもよい。また、澱粉の原料である小麦粉や馬鈴薯を用いてもよい。 The starch may be natural starch such as corn starch, potato starch, wheat starch, tapioca starch, or chemical starch such as pregelatinized starch, ether crosslinked starch, and phosphoric acid crosslinked starch. In addition, wheat flour or potatoes, which are raw materials for starch, may be used.
（加工条件）
エクストルーダーは、粉体、粒状の材料に水を加えながら、加温条件下においてスクリューで圧力をかけ押し出すことにより混練・加工・成形・膨化等を行う装置である。本発明に用いるエクストルーダーは、一軸エクストルーダーでも二軸以上の複軸エクストルーダーでも用いることができるが、品質の安定性の点から二軸型のものが好ましい。エクストルーダーは一般的に、投入部、スクリュー、バレル（トンネル状の部品であり、バレル内部でスクリューが回りサンプルを処理する）、ダイ（処理された生地が外に出てくる部分）などから構成される。
(Processing conditions)
An extruder is a device that performs kneading, processing, molding, swelling, etc. by applying pressure with a screw to extrude under warming conditions while adding water to powder or granular material. The extruder used in the present invention can be either a uniaxial extruder or a biaxial extruder having two or more axes, but a biaxial type is preferable from the viewpoint of quality stability. Extruders generally consist of a throw-in section, a screw, a barrel (a tunnel-like part where the screw rotates inside the barrel to process the sample), and a die (the part where the processed dough comes out). Will be done.
原料粉は投入部から加えられ、加温されたバレル中で、スクリューにより混合されながら圧力がかけられ、ダイから押し出される。この際、本発明のように澱粉を含む原料粉を混合して高温高圧下で処理すると、ダイから押し出された際に圧縮されていた水分と空気が膨張して、膨化物が得られる。その後、膨化物を適当な長さにカッティングすることでシリアルパフを製造することができる。 The raw material powder is added from the charging part, and in a heated barrel, pressure is applied while being mixed by a screw, and the raw material powder is extruded from the die. At this time, when the raw material powder containing starch is mixed and treated under high temperature and high pressure as in the present invention, the water and air compressed when extruded from the die expand to obtain a swelled product. The cereal puff can then be manufactured by cutting the swelling to an appropriate length.
なお、エクストルーダー内のバレル温度は６０〜１６０℃が好ましく、８０から１４０℃がより好ましい。また、ダイ部における圧力は２〜２０ＭＰａが好ましく、５〜１５ＭＰａがより好ましい。 The barrel temperature in the extruder is preferably 60 to 160 ° C, more preferably 80 to 140 ° C. The pressure in the die portion is preferably 2 to 20 MPa, more preferably 5 to 15 MPa.
シリアルパフの食感・外観に変化を持たせるために、エクストルーダーに吐出後に圧ぺんロールをかけて形状を変化させても良い。 In order to change the texture and appearance of the cereal puff, the shape may be changed by applying a pressure pen roll to the extruder after discharging.
また、シリアルパフの食感や保存性を高めるために、必要に応じて、乾燥工程を設けてもよい。一般的な、乾燥条件は１００〜３００℃で１５秒〜２０分間であるが、自然乾燥でも良い。なお、シリアルパフの水分含量には特に制限はないが、従来通りのシリアルらしいサクサクとした食感を望む場合には、含水率を７重量％以下とすることが好ましく、４重量％以下とすることがより好ましい。 Further, in order to enhance the texture and storage stability of the cereal puff, a drying step may be provided if necessary. Generally, the drying conditions are 100 to 300 ° C. for 15 seconds to 20 minutes, but natural drying may be used. The water content of the cereal puff is not particularly limited, but if a crispy texture like a conventional cereal is desired, the water content is preferably 7% by weight or less, and 4% by weight or less. Is more preferable.
（水分調整）
本発明では、原料粉をエクストルーダーで混捏する前および／または混捏中に、原料粉の水分を調整することが好ましい。原料粉の主材料である小麦粉や澱粉は、農作物であるため収穫時期や原産地によって水分が異なることが多く、シリアルパフの品質が安定しない原因となりやすい。そこで、水分を調整する工程を設けることで、シリアルパフの品質を安定させることができる。
(Moisture adjustment)
In the present invention, it is preferable to adjust the water content of the raw material powder before and / or during the mixing of the raw material powder with an extruder. Since wheat flour and starch, which are the main raw materials of raw material flour, are agricultural products, their water content often differs depending on the harvest time and place of origin, which tends to cause unstable quality of serial puffs. Therefore, the quality of the cereal puff can be stabilized by providing a step of adjusting the water content.
また、水分調整後の原料粉の水分を１５〜３５重量％とすることが好ましく、１８〜２５重量％とすることがより好ましい。水分が１５重量％を下回ると、エクストルーダーから吐出した直後の生地の可塑性が低くなりすぎるため、シリアルパフが脆くなる。また、条件によっては、粘度が高くなりすぎてしまいエクストルーダーの停止・損傷の原因となる。一方、水分が３５重量％を超えると、生地中に十分な気泡が発生せず、好ましい食感とならない。また、条件によっては膨化自体が起こらず、パフ状に成型することができない。 Further, the water content of the raw material powder after adjusting the water content is preferably 15 to 35% by weight, more preferably 18 to 25% by weight. If the water content is less than 15% by weight, the plasticity of the dough immediately after being discharged from the extruder becomes too low, and the cereal puff becomes brittle. In addition, depending on the conditions, the viscosity becomes too high, which may cause the extruder to stop or be damaged. On the other hand, if the water content exceeds 35% by weight, sufficient air bubbles are not generated in the dough, and the texture is not preferable. Further, depending on the conditions, swelling itself does not occur and it cannot be molded into a puff shape.
粉末大豆タンパク（不二製油社製「フジプロE」）６６重量部、小麦粉（日清製粉社製「フラワー」）３４重量部を粉体混合し、さらに水を加えて混合物（試作例１）を調整した。 Powdered soy protein (“Fuji Pro E” manufactured by Fuji Oil Co., Ltd.) 66 parts by weight and wheat flour (“Flower” manufactured by Nisshin Flour Co., Ltd.) 34 parts by weight are powder-mixed, and water is further added to prepare a mixture (Prototype Example 1). It was adjusted.
粉末大豆タンパク６６重量部、小麦粉３２重量部、グルコン酸カリウム2重量部を粉体混合し、さらに水を加えて試作例２を調整した。表１、２に従い原料比率を調整し、試作例３〜２３を調整した。 66 parts by weight of powdered soybean protein, 32 parts by weight of wheat flour, and 2 parts by weight of potassium gluconate were powder-mixed, and water was further added to prepare Prototype Example 2. The raw material ratio was adjusted according to Tables 1 and 2, and Prototype Examples 3 to 23 were adjusted.
試作例１〜２３を２軸エクストルーダー（エヌピー食品社製、LT-32L）に供給し、膨化させてシリアルパフ（実施例１〜２１、比較例１、２）を製造した。エクストルーダーのバレル温度は９０℃、スクリュー速度（生地搬送速度）は１４４ｒｐｍである。 Prototype Examples 1 to 23 were supplied to a twin-screw extruder (manufactured by NP Foods Co., Ltd., LT-32L) and expanded to produce serial puffs (Examples 1 to 21, Comparative Examples 1 and 2). The barrel temperature of the extruder is 90 ° C., and the screw speed (dough transfer speed) is 144 rpm.
加工適性（形態安定性）
試作例１〜２３について、加工適性（形態安定性）を評価した。評価基準は下記の通りである。
○：ほとんどのサンプル（シリアルパフ）でバリや角が無く、略球状に膨化している（不良率５％未満）
×：ほとんどのサンプルでバリや角が発生している、又は十分に膨化していない（不良率５０％以上）
△：中間の評価（不良率５％以上、５０％未満）
Processability (morphological stability)
The processing suitability (morphological stability) of Prototype Examples 1 to 23 was evaluated. The evaluation criteria are as follows.
◯: Most of the samples (serial puffs) have no burrs or corners and swell substantially spherically (defective rate less than 5%).
X: Most of the samples have burrs and corners, or are not sufficiently swollen (defective rate of 50% or more).
Δ: Intermediate evaluation (defective rate 5% or more, less than 50%)
風味
有機酸塩がシリアルパフの風味に与える影響を評価するため、熟練したパネラー１０名が以下の基準に従って評価した。
○：シリアルパフの風味に影響しない、又は風味が良好と評価したパネラーが９名以上
×：有機酸塩の風味が強すぎて、喫食に適さないと評価したパネラーが９名以上
△：上記以外
Flavor In order to evaluate the effect of organic acid salt on the flavor of cereal puffs, 10 skilled panelists evaluated according to the following criteria.
◯: 9 or more panelists who evaluated that the flavor of the cereal puff was not affected or the flavor was good ×: 9 or more panelists who evaluated that the flavor of the organic acid salt was too strong and not suitable for eating △: Other than the above
生地物性評価
粉末大豆タンパク６７部、小麦粉２４部、グルコン酸カリウム９部を粉体混合し、ここに水を２４０部加えた混合物（試作例Ｆ７）について、ファリノグラフを用いて粘度の経過を観察した。ファリノグラフとは、生地のミキシング過程において、回転軸にかかるトルクを硬粘度（ＦＵ：ファリノグラフ単位）として測定する装置である。本来は、エクストルーダーを用いる場合と同じ加水量にすべきであるが、粘度が高すぎてファリノグラフによる測定ができないため、加水量を増やして粘度を下げた試験用サンプルを準備した。
Evaluation of dough physical characteristics A mixture (Prototype Example F7) in which 67 parts of powdered soybean protein, 24 parts of wheat flour, and 9 parts of potassium gluconate were powder-mixed and 240 parts of water was added thereto was determined by using a farinograph. The progress was observed. The farinograph is a device that measures the torque applied to the rotating shaft as the hardness viscosity (FU: farinograph unit) in the process of mixing the dough. Originally, the amount of water added should be the same as when using an extruder, but since the viscosity is too high to measure with a farinograph, a test sample with an increased amount of water added to lower the viscosity was prepared.
試作例Ｆ７の粉体原料（粉末大豆タンパク、小麦粉、有機酸塩）の比率は、試作例７と同等である。同じように、試作例Ｆ１０〜１３は試作例１０〜１３に対応している。また、試作例Ｆ０は、有機酸塩を添加しない場合の挙動を確認するためのサンプルであり、試作例Ｆ７からグルコン酸カリウムを除いた配合となっている。 The ratio of the powder raw material (powdered soybean protein, wheat flour, organic acid salt) of Prototype Example F7 is the same as that of Prototype Example 7. Similarly, Prototype Examples F10 to 13 correspond to Prototype Examples 10 to 13. Further, Prototype Example F0 is a sample for confirming the behavior when no organic acid salt is added, and is a formulation obtained by removing potassium gluconate from Prototype Example F7.
本発明における具体的な測定条件は以下の通りである。
測定機器：ファリノグラフＥ型（ブラベンダー社製）
温度：30℃
計測時間（ミキシング時間）：290秒（カウント145回）
測定間隔：2秒
図３〜７のグラフにおいて、横軸はカウント数、縦軸はファリノグラフ単位（FU）である。
The specific measurement conditions in the present invention are as follows.
Measuring equipment: Farinograph E type (manufactured by Brabender)
Temperature: 30 ℃
Measurement time (mixing time): 290 seconds (count 145 times)
Measurement interval: 2 seconds In the graphs of FIGS. 3 to 7, the horizontal axis is the number of counts and the vertical axis is the farinograph unit (FU).
試作例１〜９より、有機酸塩（グルコン酸カリウム）を少なくとも３重量％以上含むことが必要であり、４．５重量％以上含むことが好ましいことがわかる。また、有機酸塩が多すぎるとシリアルの風味が低下する。 From Prototype Examples 1 to 9, it can be seen that it is necessary to contain at least 3% by weight or more of the organic acid salt (potassium gluconate), and it is preferable to contain 4.5% by weight or more. Also, too much organic acid salt will reduce the flavor of the cereal.
試作例７、１０〜１３より、有機酸塩の方が、塩化ナトリウムを添加するよりも、有機酸塩を添加する方が、加工適性が良好である。風味の点では、グルコン酸塩（グルコン酸ナトリウム、グルコン酸カリウム）が優れていることがわかる。また、表３より、有機酸塩は塩化ナトリウムよりも粘度を安定化させる機能に優れていることがわかる。 From Prototype Examples 7 and 10 to 13, the organic acid salt has better processability when the organic acid salt is added than when sodium chloride is added. In terms of flavor, it can be seen that gluconate (sodium gluconate, potassium gluconate) is superior. Further, from Table 3, it can be seen that the organic acid salt has a better function of stabilizing the viscosity than sodium chloride.
試作例５、１４〜１９より、有機酸塩を加えた場合であっても、タンパク質が多すぎると加工適性が低下することがわかる。一方、パフに含まれる澱粉が多いほど加工適性が改善する傾向だった。 From Prototype Examples 5, 14 to 19, it can be seen that even when an organic acid salt is added, if the amount of protein is too large, the processability is lowered. On the other hand, the more starch contained in the puff, the better the processability tended to be.
試作例５、２０〜２３より、最適な加水量を外れると加工適性が低下することがわかった。 From Prototype Examples 5, 20 to 23, it was found that the processability deteriorates when the optimum amount of water is not added.
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