JP6839453B2 - Method for manufacturing high-protein swelling food and high-protein swelling food - Google Patents

Description

The present invention relates to high protein swelling foods and methods for producing the same.

Conventionally, high-protein swelling foods containing a large amount of protein have been known.
For example, the high-protein swelling food described in Patent Document 1 is a high-protein swelling food containing 15 to 35% by weight of whey protein and 65 to 85% casein as a main component. is there.
Such high-protein swelling foods have a crispy texture, are easy to eat, and can easily ingest protein.

Special Table 2017-531450 Japanese Unexamined Patent Publication No. 2008-539749

The conventional high-protein swelling food contains casein as a main component, and the content of whey protein is small.
On the other hand, whey protein is more effective than casein for muscle synthesis. Whey protein has an amino acid score of 100, and has a high content of leucine, which plays an important role in muscle synthesis, and has a very good balance of amino acids required for muscle synthesis. In addition, whey protein is quickly digested and absorbed and has a high net protein utilization rate.
However, the above-mentioned conventional high-protein swelling food has a low content of whey protein, and therefore has insufficient functions such as muscle synthesis.

Further, in order to swell the kneaded protein, it is necessary to generate water vapor when the kneaded product is opened to the atmosphere. Naturally, it is advantageous to raise the temperature of the water contained in the kneaded product in order to generate water vapor. On the other hand, whey protein is easily denatured when exposed to high temperatures and cannot be heated at very high temperatures.

Therefore, in order to obtain the water vapor required for swelling, the heating temperature in the kneading process must be increased in order to keep the temperature of the water content high. However, if the heating temperature is increased as described above, whey protein Occurs the problem of degeneration.
In other words, if the heating temperature is determined based on the denaturation temperature of whey protein, it will be difficult to obtain the required amount of water vapor, and conversely, if the heating temperature is determined based on the required amount of water vapor, whey protein will be denatured. The two are in a bilateral relationship. In particular, as the whey protein content increases, the above tendency becomes remarkable.

On the other hand, the above-mentioned conventional high-protein swelling food has a small content of whey protein, so that whey protein is not easily denatured even if the kneading temperature is raised. Patent Document 1 states that the temperature in the kneading process may be 5 to 60 ° C. or 40 to 120 ° C., and the allowable range of the heating temperature in the kneading process is set to be fairly wide.
However, at 5 to 60 ° C., the generation of water vapor is insufficient and sufficient swelling cannot be expected. Further, at 40 to 120 ° C., the upper limit exceeds around 80 ° C. at which whey protein is denatured, so it is clear that high protein swollen foods with a high whey protein content are not premised. Is.

As is clear from the above, when the content of whey protein is increased, it is necessary to strictly control the heating temperature so that the whey protein is not denatured. Therefore, it was not possible to obtain a high-protein swelling food having a whey protein content of 50% by weight or more in the above-mentioned rough way of thinking that the allowable range of heating temperature is 5 to 120 ° C.

An object of the present invention is to provide a high protein swelling food having a high content of whey protein in milk protein.

The high protein swelling food of the first invention is a swelling containing 70% by weight or more of milk protein, and the milk protein contains more than 50% by weight of whey protein and casein.
The amount of milk protein may be any amount as long as it is in the range of 70% by weight to 100% by weight. Further, any other component may be contained as long as the milk protein content can be maintained at least 70% by weight. For example, nutrients such as amino acids, vitamins, minerals and carbohydrates may be added, and fragrances and coloring agents may be added.
Further, the swelled food of the present invention may be eaten as it is as a food, mixed with other foods, or used as a food material.

The second invention is a method for producing a high protein swelling food of the first invention.
Then, a weighing step of weighing more than 50% by weight of powdered milky protein and powdered casein as a powder raw material, a mixing process of mixing the powder raw material while adding water, and atmospheric pressure of the mixture containing water. The kneading process of kneading while heating under higher pressure , the swelling process of opening the kneaded product under atmospheric pressure to swell, the cutting process of cutting the swelling, and the water content of the cut swelling. Including a drying process of drying to 10% by weight or less, the heating temperature in the kneading process is set to each condition of the mixing ratio of the raw materials, the supply amount of the raw materials, the water content, the pressure in the kneading process, and the transport speed of the raw materials. Is controlled as a parameter to keep the water content in the kneaded product at a temperature lower than the denaturation temperature of the milky protein and above the temperature at which the water content in the kneaded product can be vaporized under the atmospheric pressure, and the water content in the kneaded product is vaporized in the kneading process. The expansion energy is stored in the water in the kneaded product while maintaining the pressure.

The first invention is a high-protein food containing 70% by weight or more of milk protein, and since whey protein is contained in more than 50% by weight of milk protein, the amino acids are well-balanced and muscle damage is recovered. It is an effective food for muscle synthesis.
Further, if the content of whey protein in milk protein is set to about 55% by weight, the ratio becomes close to that of breast milk protein, so that it is also effective as a dietary supplement for infants.
Furthermore, by swelling, a crispy texture and ease of eating are realized.
For example, in the case of powder, it cannot be easily swallowed. Also, if you try to dissolve the powder in water or the like and drink it, it will take time and effort to dissolve it.
However, if it is inflated as in the present invention, it is easy to eat because it is lightly chewed, and there is no problem that it is difficult to swallow like powder and that it takes time and effort to dissolve it in water or the like.

According to the second invention, the heating temperature in the kneading process can be managed between the lower limit value is vaporizable temperature at the upper limit and atmospheric pressure as the denaturation temperature of whey protein. In particular, if the pressure acting on the water is increased in the kneading process, expansion energy can be stored by that amount, and the generation of water vapor when released under atmospheric pressure can be remarkable.
In other words, it is possible to vaporize and expand at a lower temperature under the above-mentioned atmospheric pressure, and the range of temperature control can be expanded. Since the control range can be expanded, the heating temperature can be set roughly to some extent, and the temperature control becomes easier accordingly.
Since swelling is possible while suppressing whey protein denaturation in this way, a high-protein swelled food having a high whey protein content can be obtained.

It is the schematic of the apparatus for producing the high protein swelling food of an embodiment. It is a table which showed the compounding example of the raw material of the high protein swelling food of an embodiment.

FIG. 1 is a schematic view of a biaxial extruder (manufactured by Suehiro EPM) for producing a highly protein-swelled food product according to the first embodiment of the present invention.
This biaxial extruder is not shown in which the temperature can be controlled to heat the hopper 3, the kneading section 2 that conveys the raw materials supplied from the hopper 3 while kneading, and the kneaded material that is kneaded in the kneading section 2. A heating means, a cooling means (not shown) for cooling the kneaded material with cooling water, and a die 7 provided at the downstream end in the transport direction are provided, and a cutter 8 facing the die 7 is provided outside the kneading portion 2. Has been done.
A stirring blade 4 and a screw feeder 5 are provided in the process from the hopper 3 to the kneading portion 2, and the raw material supplied from the hopper 3 is stirred by the stirring blade 4 and then airtight to some extent by the screw feeder 5. It is guided to the kneading section 2 where the sex is maintained.

Further, a biaxial screw 1 and 1 are incorporated in the kneading portion 2, and a water supply path 6 for adding water to the raw material conveyed by the screw 1 and 1 is connected. Therefore, water is added to the raw material supplied from the hopper 3 and the raw material is conveyed while being kneaded by the screws 1 and 1.
It should be noted that not only water but also a liquid additive to be mixed with the raw material can be supplied from the water supply passage 6.

The raw material mixed with water in this way is conveyed while being kneaded, and the kneaded product is extruded into the atmosphere from the extrusion hole 7a of the die 7 described above. When extruded from the extrusion hole 7a of the die 7 in this way, pressure acts on the kneaded product conveyed in the kneading unit 2. However, this pressure is controlled by the shape and size of the extrusion holes 7a and the transfer speed of the kneaded material by the screws 1 and 1. That is, if the opening area of the extrusion hole 7a is reduced or the hole length is lengthened, the pressure acting on the kneaded product can be increased even if the transport speed is constant. Further, even if the area and length of the extrusion holes 7a are constant, the pressure can be controlled by the transfer speed.

In the kneading section 2 that maintains the airtightness as described above, heat and pressure act on the kneaded product, so that heat and pressure also act on the moisture contained in the kneaded product. When heat and pressure act on moisture in such an airtight environment, the moisture stores expansion energy that expands when the pressure is released. This expansion energy depends on the amount of pressure and heat acting on the kneaded product. Therefore, the higher the pressure and heat, the greater the expansion energy. However, as will be described in detail later, whey protein is accompanied by a temperature limit called denaturation temperature. The feature of this invention is that a large amount of expansion energy is stored without exceeding the denaturation temperature. This point will be described in detail later.
The kneading section 2 controls the temperature and pressure for each divided section so that the denaturation temperature of whey protein is not exceeded in the entire kneading process and an appropriate expansion energy is always maintained.

Next, each of the above processes for producing the food product of the first embodiment of the raw material formulation A shown in FIG. 2 will be described in detail.
As raw materials, 60% by weight of powdered whey protein, 37% by weight of powdered casein, and 3% by weight of baking soda are weighed and put into the hopper 3 of FIG. Each of the above raw materials is a commercial product. Although the commercially available whey protein and casein contain some water, this amount of water is not included in the amount of water added in the kneading unit 2.
The mixture of the powder raw materials charged into the hopper 3 is supplied into the heated kneading section 2 via the screw feeder 5. Water is supplied from the water supply passage 6 to the raw material supplied to the kneading section 2, and the raw material is kneaded while being conveyed in the direction of the arrow.

The reason why water is added to the raw material from the water supply passage 6 is to moisten the powder raw material with water and facilitate kneading the wet raw material mixture with the screws 1 and 1.
The kneading state changes depending on the amount of water added to the raw material. For example, if the amount of water added is too large, the kneaded product becomes watery, and it is not possible to form a swelling having appropriate shape retention, which may induce cutting trouble by the cutter 8.
On the other hand, if the amount of water added is small and the mixture has a high viscosity, it may be difficult for the kneaded product to be extruded from the extrusion holes 7a of the die 7, or the kneaded product may not be continuously discharged. Further, if the pressure in the kneading portion 2 becomes too high, the rotational torque of the screws 1 and 1 becomes large and the power consumption becomes large, or the overload may cause a failure of the device.
Therefore, the amount of water added must be adjusted according to the transport speed of the raw materials and the kneading state.

Further, the raw material is heated and pressurized in the kneading section 2, but the higher the heating temperature and pressure in the kneading section 2 are, the more advantageous it is when the theme is kneading and swelling.
For example, if the temperature in the kneading process is high, the whey protein and casein are easily mixed with water and kneaded. Further, if the temperature is raised and the kneading portion 2 is sufficiently compressed, expansion energy is accumulated in the water content, and when the kneaded material is released into the atmosphere via the die 7, the water content inside is vaporized and expanded at once. As a result, the kneaded product tends to swell.
However, if the pressure or temperature is too high, the swelling may explode and become an irregularly shaped swelling.
For this reason, when the theme is kneading and swelling, the higher the pressure and heating temperature, the more advantageous it is.

However, whey protein is sensitive to heat and is denatured at around 80 ° C. Therefore, it is necessary to maintain a temperature at which the whey protein in the raw material is not denatured in the kneading portion 2. In particular, in this embodiment in which the content of whey protein is large, it is important to control the temperature of the kneading portion 2.
In the present invention, the heating means and the cooling means are controlled so that the kneaded product can be swelled while being maintained at a temperature lower than the denaturation temperature.

That is, the heating temperature in the kneading process is lower than the temperature at which the whey protein in the raw material is denatured, and the maximum temperature thereof is the upper limit.
On the other hand, the lower limit of the heating temperature is the minimum temperature at which the moisture in the kneaded product extruded from the extrusion hole 7a of the die 7 can be vaporized at a predetermined pressure.
If the temperature of the kneading unit 2 is controlled by controlling the heating means and the cooling means within the upper limit value and the lower limit value in this way, the whey protein is not denatured by the heating in the kneading process. Moreover, when the kneaded product is released under atmospheric pressure, the water vaporizes and expands, causing the kneaded product to swell.
Then, since the temperature control range can be set between the upper limit value and the lower limit value, the temperature control becomes easy. Therefore, it is possible to prevent the whey protein from being denatured by overheating.

Further, in this embodiment, even if the heating temperature is lower than the denaturation temperature of whey protein, for example, 70 to 80 ° C., the water content of the kneaded product is vaporized when extruded from the die 7 by controlling the pressure. The expansion energy that can be stored can be stored in the kneaded product.
As a result, the difference between the lower limit of the temperature and the upper limit determined by the denaturation temperature of whey protein can be increased, and the temperature control of the kneading portion 2 performed within this temperature difference becomes easier.

Then, the heating temperature of the kneading unit 2 is monitored by a temperature sensor (not shown), which is fed back and controlled by the heating means and the cooling means.
The baking soda mixed with the raw material is mixed with water in the kneading section 2 and heated to generate carbon dioxide gas. This carbon dioxide gas is conveyed to the die 7 together with the kneaded product in a pressurized state, and when the kneaded product is extruded from the extrusion holes 7a of the die 7, it expands at once and exerts a swelling function together with water vapor.

Further, in order to maintain the temperature in the kneading process as described above, the heating temperature of the kneading portion 2 is determined in consideration of the following parameters. That is, (1) the mixing ratio of the raw materials, (2) the supply amount of the raw materials, (3) the amount of water in the kneaded product, (4) the pressure in the kneading section 2, and (5) the transport rate of the raw materials in the kneading section 2. , (6) The shape and size of the extrusion hole 7a are used as parameters, and their correlation is taken into consideration.

For example, if the proportion of whey protein that is sensitive to high temperatures is higher than that of casein, the heating temperature should be set lower. Conversely, if the proportion of whey protein is small, the heating temperature can be set higher. Therefore, in order to prevent whey protein denaturation, it is necessary to delicately control the heating temperature according to the mixing ratio of whey protein and casein.

The appropriate heating temperature also changes depending on the amount of water added for kneading. This is because the temperature of the kneaded product is greatly affected by the specific heat of water.
Further, if the pressure in the kneading portion 2 is large, heat of compression is generated, so the heating temperature must be controlled in consideration of the pressure. As described above, this pressure is also affected by the shape and size of the extrusion hole 7a.
Further, the pressure also changes in the kneaded state of the raw material in the kneading section 2. For example, if kneading proceeds in the process from the raw material charging section to the die 7, the pressure changes and the generation of compression heat also changes. Therefore, it may be necessary to control the heating temperature according to the position in the kneading section 2. is there.

The amount of raw material supplied from the hopper 3 to the kneading section 2 also affects the pressure inside the kneading section 2. As a result, the supply of raw materials also affects the temperature.
Further, the transport speed affects the residence time of the raw material in the kneading portion 2, that is, the heating time, and the longer the heating time, the more heat acts on the whey protein. Therefore, the heating temperature must be controlled according to the transport speed of the raw material in the kneading section 2.

Since many such parameters intervene in the temperature, it is difficult to set a specific heating temperature of the kneading portion 2 unless they are determined. However, by considering each of the above parameters, it is possible to maintain the heating temperature at which kneading and swelling are realized without denaturing the whey protein.

The kneaded product extruded from the kneaded portion 2 whose temperature and pressure are controlled as described above to the atmospheric pressure through the extrusion hole 7a and expanded is cut by a cutter 8 provided on the downstream side of the die 7.
The cutter 8 has one or a plurality of blades that rotate like rotary blades, and cuts rod-shaped bulges extruded from the extrusion holes 7a at regular intervals according to the number of rotations. Therefore, as the number of blades and the number of rotations increase, the interval at which the swelling extruded from the extrusion hole 7a of the die 7 is cut becomes shorter, and a swelling having a smaller volume is formed. On the contrary, if the number of blades and the number of rotations of the cutter 8 are small, the cutting interval becomes large, so that a rod-shaped or large-volume swelling is formed.

Further, the shape of the expanded product can be adjusted according to the shape and size of the extrusion hole 7a. For example, when the extrusion hole 7a is a small hole, a thin rod-shaped or small swelling can be formed. If the extrusion hole 7a is made into a slit shape, a plate-shaped swelling can be formed. Depending on the opening shape of the extrusion hole 7a, swellings having various cross-sectional shapes such as a crescent shape, a ring shape, a tetrapod shape, and a rice grain shape can be formed.
However, as described above, the pressure inside the kneading portion 2 also changes depending on the shape and size of the extrusion hole 7a, so that the shape and size of the extrusion hole 7a can be changed by kneading conditions such as heating temperature, amount of water added, and transfer speed. Also affects.

After the swelling extruded from the extrusion hole 7a is cut by the cutter 8, the cut swelling is transferred to a drying process. In the drying process, a rotary dryer or the like that blows hot air into the chamber while rotating the chamber is used. Since the swelling contained in the chamber is agitated and flowed by the rotation of the chamber and hot air, the entire swelling can be uniformly dried. Even in this drying process, it is necessary to set the temperature of the hot air to be supplied so that the whey protein is not denatured by heat. The hot air temperature and air volume are set according to the amount of swelling contained in the chamber, the water content of the swelling, and the like.

Further, the drying device is not limited to the rotary dryer as described above. For example, a fluidized bed drying device that supplies hot air from the bottom surface to flow the swelling, a shelf-stage drying device, or the like may be used.
After drying until the moisture content in the swelled product is 10% by weight or less, sieving, weighing, and bagging are performed to complete the product.
The completed high protein swelling food of the first embodiment has a water content of 10% by weight or less, contains 70% by weight or more of milk protein, and has a high whey protein content of more than 50% by weight in milk protein. It is a protein swelling food.

It is clear from Formulation A in FIG. 2 that this food product contains 70% by weight or more of milk protein, of which more than 50% by weight is whey protein.
Formulation A is a blend of milk protein and 3% by weight baking soda only. Therefore, when the final moisture content of the finished food is 10% by weight, the remaining 90% by weight, that is, 70% by weight or more, is milk protein.
Further, since the weight ratio of whey protein to casein in milk protein can be regarded as 60:37, which is almost the same as the ratio of raw materials, whey protein in milk protein is about 61.9% by weight, which is 50% by weight. It's super.

Although 3% by weight of baking soda is added to the raw material, this baking soda generates carbon dioxide gas in the kneading portion 2 and is extruded from the extrusion hole 7a of the die 7 to release the carbon dioxide gas and the like. The amount of things is very small. Therefore, the baking soda residue is ignored in the above calculation. Even if the residue when 3% by weight of baking soda releases carbon dioxide gas and water vapor is taken into consideration, it does not significantly affect the milk protein content of the first embodiment.

The food of the first embodiment is a swelled product having a water content of 10% by weight or less after being discharged from the extrusion hole 7a of the twin-screw extruder shown in FIG. 1 and swelled and then dried. Therefore, it is an easy-to-eat food with a crispy and light texture.
Therefore, it becomes possible to recover muscle damage and more easily ingest whey protein effective for muscle synthesis.

The first embodiment is a food product in which the raw material composition is the composition A shown in FIG. 2, but the composition of the raw material is not limited to the above composition A.
The finished food may contain 70% by weight or more of milk protein, and may be a swelled product containing more than 50% by weight of whey protein.
For example, also in the second embodiment of the formulation B of FIG. 2 and the third embodiment of the formulation C, a high protein swelling food particularly effective for muscle synthesis can be obtained by the same process as the first embodiment. The high protein swelling foods of these embodiments may be eaten as they are, or may be mixed with other foods and eaten.

In the second embodiment, as shown in Formulation B in FIG. 2, 50% by weight of whey protein, 47% by weight of casein, and 3% by weight of baking soda are weighed and charged into the hopper 3. Each subsequent process is the same as in the first embodiment. Then, a high protein swelling food having a final moisture content of 10% by weight or less is obtained through a drying process.
Also in this second embodiment, a high protein swelling food containing about 90% by weight of milk protein, that is, 70% by weight or more can be obtained. The ratio of whey protein to casein in whey protein is 50:47, and whey protein is 51.5% by weight or more, that is, more than 50% by weight.

Further, in the third embodiment, as shown in Formulation C of FIG. 2, 50% by weight of whey protein, 46% by weight of casein, 3% by weight of baking soda, and 1% by weight of fats and oils are weighed and mixed. Then, put it in the hopper 3. Subsequent processes are the same as those in the first and second embodiments. Then, a high protein swelling food having a final moisture content of 10% by weight or less is obtained through a drying process.
In this third embodiment, 1% by weight of fats and oils is added to the raw material to reduce the amount of casein by that amount, but in the swollen food whose final water content is adjusted to 10% by weight or less, 1% by weight of fats and oils is added. Even if it is taken into consideration, milk protein is contained in an amount of about 89%, that is, 70% by weight or more.

The ratio of whey protein to casein in the whey protein in the raw material is 50:46, and the whey protein in the finished milk protein is about 52.1% by weight, that is, more than 50% by weight.
As described above, the high protein swelling food of the second and third embodiments also contains 70% by weight or more of milk protein, and more than 50% by weight of whey protein.
Therefore, it is possible to efficiently ingest proteins that are effective for muscle synthesis and the like.

In particular, in the third embodiment, since the raw material contains fats and oils and is kneaded, the fats and oils exude to the surface of the swelling and exhibit a water-repellent effect. If the surface is water-repellent, it is difficult to absorb water when this food is mixed with a water-rich food such as soup or yogurt, and a crispy texture can be maintained.
In order to add water repellency, not only the fat and oil may be mixed with the raw material as in the third embodiment, but also the fat and oil may be sprinkled on the finished puffed food.

In all of the first to third embodiments, baking soda is mixed with the raw material, but the baking soda serves as a source of carbon dioxide gas as described above, and functions to make it easier to swell the kneaded product together with steam. To do. The addition of baking soda is not essential because water vapor can be generated by adding water to the raw material without mixing baking soda. However, the degree of swelling can be increased by adding baking soda.

The degree of swelling of the swelling is related to the texture of the food and the ease of eating in combination with the water content.
Even if the water content is the same, foods with a large degree of swelling can be chewed with a weaker force than foods with a small degree of swelling. In addition, since the apparent density is low, it is easy to float on a liquid such as soup.
However, if the degree of swelling is large and there are too many voids, it may feel that the texture is fluffy and unresponsive to eating, or it may collapse with a small force and its morphology may not be maintained.
On the other hand, when the degree of swelling is small and the voids are small, the food cannot be chewed lightly, and the food becomes difficult to eat.

Therefore, we found that there is an appropriate range of swelling degree that can maintain a crispy and easy-to-eat texture, a response to eating, and a certain degree of morphology, and decided to use the apparent density as an index of the swelling degree. The apparent density here is the weight of the swollen object with respect to the volume of the swollen object including the voids. That is, if the apparent density is small, there are many voids and the degree of swelling is large, and if the apparent density is large, the degree of swelling is small and it is difficult to collapse.

This apparent density is calculated from the volume and weight of the puffed food whose final moisture content has been adjusted through the drying process.
Then, the above-mentioned volume and the like are specified, for example, as follows. Here, a method of measuring the apparent density of the puffed food cut into granules will be described.
First, a fixed number, for example, 20 puffed foods are randomly sampled, and the semimajor axis diameter and the minor axis diameter of all the grains are measured with a caliper. The average value of the measured major axis diameter and minor axis diameter is calculated, and the value is regarded as the diameter of each grain to calculate the volume of the sphere. From the calculated volume of the sphere, 20 total volumes V [cm ³ ] are calculated.

Further, the total weight W [g] of the 20 samples is precisely weighed, and the total weight W [g] is ^{divided by the total volume V [cm 3} ] to obtain the apparent density ρ [g / cm ³ ].
When the apparent density of the high protein swelling food of the first and second embodiments was calculated by such a method, the apparent density of the swelling food of the first embodiment of Formulation A was 0.88 [g / cm ³ ]. Yes, the apparent density of the swollen food of the second embodiment of Formulation B was 0.70 [g / cm ³ ].
All of them were easy to eat and were satisfactory in maintaining their morphology during the transportation process.

In the above, the volume is calculated by regarding each grain of the puffed food as a sphere, but in the case of a shape far from the sphere, it is preferable to calculate the volume by a method suitable for each shape. For example, when the shape of the swollen food is strip-shaped, the volume can be calculated from the cross-sectional area and the length.
In addition, when a sample in which the degree of swelling was changed by adjusting the kneading state was confirmed by an experiment different from the above, when the apparent density ρ [g / cm ³ ] exceeded 0.90 [g / cm ³ ]. It was found that a force for chewing is required, and if ^{it is less than 0.28 [g / cm 3} ], it easily collapses and it is difficult to maintain the form of the transportation process.

That is, it was found that in the swollen food of the above embodiment, when the apparent density ρ [g / cm ³ ] is in the range of 0.28 to 0.90 [g / cm ³ ], it is easy to eat and maintain the form. It was. The apparent density can be adjusted by adjusting the mixing ratio of the raw materials, the amount of water added in the kneading process, the temperature, the pressure, the transport speed in the kneading process, the shape and size of the extrusion holes, and the like. The amount of water vapor that expands through the extrusion hole 7a and the momentum of expansion change depending on the amount of water added, the temperature, and the pressure. This is because it is an element whose parameters are the shape and size of.

However, depending on the use of the food, there may be no problem even if the apparent density ρ is out of the above range, and there is also a particularly preferable apparent density ρ. For example, when it is desired to hold a bar-shaped food in the hand and chew it, it is preferable that the food has a high apparent density, which is hard to chew and does not easily collapse. Further, when the surface is coated with chocolate, starch syrup, or the like, the coating layer can prevent the coating layer from collapsing and maintain its shape, so that there is no problem even if the apparent density is considerably small.

Further, in the above-mentioned first to third embodiments, no nutritional component other than milk protein is added to the raw material, but milk protein as long as the content ratio of milk protein in the finished product can be maintained at least 70% by weight. Any component other than the above may be contained. For example, nutrients such as amino acids, vitamins, minerals and carbohydrates may be added, and fragrances and coloring agents may be added.

Furthermore, the high protein swelling food of the above embodiment can also be used as a food material.
For example, you can coat spherical, stick-shaped, or plate-shaped swelling foods with chocolate to make chocolate confectionery, sprinkle sugar or fruit-flavored powder to make it like cereal, or sprinkle grated cheese or salt on it to make rice crackers or snacks. It can also be.
Further, a plurality of small puffed foods may be agglomerated with starch syrup or the like to make okoshi.

It is effective for nutritional support for athletes, infants and the elderly.

1 Screw 2 Kneading part 3 Hopper 6 Water supply passage 7 Die 7a Extrusion hole 8 Cutter

Claims (2)

A high-protein swelling food containing 70% by weight or more of milk protein, which contains whey protein and casein, and the content of the whey protein in the milk protein is more than 50% by weight. The method for producing a high protein swelling food according to claim 1.
A weighing process that weighs more than 50% by weight of powdered whey protein and powdered casein as powder raw materials.
A mixing process in which water is added to the above powder raw materials and mixed.
A kneading process in which the above-mentioned mixture containing water is kneaded while being heated under a pressure higher than atmospheric pressure, and
The swelling process that opens the kneaded product under atmospheric pressure to swell it,
The cutting process that cuts the above swelling and
With a drying process that dries the moisture content of the cut swelling to 10% by weight or less.
Including
The heating temperature in the kneading process is controlled by using each condition of the mixing ratio of the raw materials, the supply amount of the raw materials, the water content, the pressure in the kneading process and the transport speed of the raw materials as parameters, and the dairy protein is modified. The temperature is lower than the temperature and the water content in the kneaded product is kept above the temperature at which vaporization is possible under the atmospheric pressure, and the water content in the kneaded product is kept at a pressure not vaporized in the kneading process and expanded to the water content in the kneaded product. A method for producing high-protein swelling foods that store energy.

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