JPH03228665A - Production of edible fiber-containing food - Google Patents

Abstract

PURPOSE:To obtain a food fiber-containing food making fibers of vegetable readily edible, having good touch to the palate by blending vegetable pieces with at least one of a starch and vegetable protein powder, extruding the blend by a twin-screw extruder and expanding. CONSTITUTION:A mixture of vegetable pieces and at least one of a starch and vegetable protein powder is fed to a twin-screw extruder, extruded and expanded. The extrusion conditions of the twin-screw extruder usually are set about 100-200 deg.C temperature in a cylinder and about 10-100kg/cm<2> pressure in the cylinder. Adjustment of water content in the mixture to be fed to the twin screw extruder to 10-40wt.% preferably avoids scorching resulting from water shortage and feel of greasiness caused by excessive water and provides products with good palatability.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Application Field] The present invention relates to a method for producing a dietary fiber-containing food, and more particularly, to a method for producing a dietary fiber-containing food in which vegetable fiber is made easier to eat.

[Conventional technology and its problems]

In recent years, interest in dietary fiber has increased further, and many products called dietary fiber have been developed and are now on the market. However, the dietary fibers used in these conventional products are extracted from natural products or industrially synthesized.

On the other hand, vegetables, especially root vegetables, contain a lot of dietary fiber, but at present they are eaten on a daily basis without paying attention to dietary fiber. During this process, a relatively large amount of vegetable waste is generated.

However, conventionally, this vegetable waste has only been used to such an extent that it has been disposed of as kitchen waste or used as feed for livestock. This is thought to be due to problems when using vegetable scraps as food, such as the texture peculiar to dietary fiber and irregular shapes.

[Means to solve the problem]

The present invention has been made in view of the above circumstances, and has a structure in which a mixture of vegetable pieces and at least one of starches or vegetable protein powder is supplied to a twin screw extruder, This is a method for producing a dietary fiber-containing food that is expanded by extrusion.

The temperature inside the cylinder of the twin screw extruder during extrusion can be set at 100 to 200°C, and the pressure inside the cylinder can be set at 10 to 100 kg/C. The water content of the mixture of vegetables and at least one of starches or vegetable protein powder fed to the axial screw extruder can be between 10 and 40% by weight.

[Effect]

However, the vegetable pieces include green peppers, radish leaves, spinach,
It is obtained by pulverizing burdock etc. to an appropriate size, and is obtained by pulverizing vegetable scraps to an appropriate size using a pulverizing means as required. Starches include corn flour, wheat flour, corn starch, and rice flour. The vegetable protein powder is defatted soybean flour or the like. Starch or vegetable protein powder usually has a particle size of several to several tens of micrometers, so there is no need for pulverization. A mixture is obtained by mixing such vegetable pieces with at least one of starches and vegetable protein powder.

This mixture is then fed to a twin screw extruder via a feeder. This twin screw extruder is equipped with a twin screw, feeder, cylinder, cylinder heating/cooling device,
A known type equipped with a die, a water addition device and a cutting device may be used. When the mixture is supplied to a twin-screw extruder, it is discharged from a die through the twin-screw extruder, and at that time, water in the form of superheated water or compressed steam instantly expands and swells. The dietary fiber contained in the vegetable pieces is processed through the various functions of the twin screw extruder, namely mixing, kneading,
They are loosened and appropriately dispersed by the functions of compression and shearing, either alone or in synergy, and held together by heated starches or vegetable protein powders. The expanded dietary fiber-containing food discharged from the gooey is cut into a predetermined size by a cutting device.

By setting the temperature inside the cylinder of the twin-screw extruder at 100 to 200°C during extrusion, it is possible to prevent overheating while allowing the mixture containing water to expand well after being discharged from the goo. Of course, it is also sterilized. The temperature setting within the cylinder can be controlled by the feed rate of the mixture to the twin-screw extruder, the rotation speed of the twin-screw, or the heating/cooling device of the cylinder.

In addition, by setting the pressure inside the cylinder to 10 to 100 kg/d, the difference from atmospheric pressure (approximately 1 kg/cd) is maintained at an appropriate level, which causes the phenomenon of powder-like blowing when discharged from the goo. It is possible to appropriately cause swelling while preventing this. The pressure setting in the cylinder can be controlled by controlling the feed rate of the mixture to the twin-screw extruder or the rotational speed of the twin-screw, or by selecting the flow path shape of the die used.

Furthermore, by controlling the water content of the mixture of vegetable pieces and at least one of starches and vegetable protein powder to 10 to 40% by weight, which is fed to the twin screw extruder, the water content of the dietary fiber-containing food can be reduced. It is possible to obtain a product with a good mouthfeel by avoiding the burnt texture caused by the drying process and the sticky feeling caused by excess moisture.

Adjustment of the moisture content of the mixture can be carried out by adjusting the moisture content of the vegetable pieces.

〔Example〕

Examples of the present invention will be described below.

First, the raw materials of the dietary fiber-containing food will be explained. The raw material is a mixture of vegetable pieces and at least one of starches and vegetable protein powder.

The vegetable pieces are obtained by crushing green peppers, radish leaves, spinach, burdock, etc. into appropriate sizes, and vegetable scraps can be used. Generally, vegetable scraps are not uniform in shape and vary in size, so they are crushed in advance to an appropriate size (maximum length of about 3 m) using a known crushing means to obtain vegetable pieces. Appropriately sized vegetable pieces facilitate the mixing operation described below and feeding from the feeder to the twin screw extruder. Starches include corn flour, wheat flour, corn starch, and rice flour. The vegetable protein powder is defatted soybean flour or the like. The starch or vegetable protein powder mainly functions as a binder for the dietary fiber contained in the vegetable pieces, and any commonly available types can be used. Further, since their particle size is usually about several to several tens of micrometers, there is no need for pulverization.

A mixture is obtained by mixing such vegetable pieces with at least one of starches and vegetable protein powder. This mixing operation can be performed by a known method.

By the way, the mixture of vegetable pieces and at least one of starches and vegetable protein powder (including water added by the water addition device of the twin-screw extruder) has a water content of 1.
It is necessary to adjust the content to a range of 0 to 40% by weight (based on FA weight, hereinafter the same). This is to improve the mouthfeel as a dietary fiber-containing food; if the moisture content is less than 10% by weight, it will overheat and produce a slightly burnt odor, and if it exceeds 40% by weight, it will cause swelling as described later. This is because the coating is insufficient and becomes sticky. Generally, the moisture content of the vegetable pieces itself is 85 to 95% by weight, and the moisture content of starches or vegetable protein powders is 10 to 15% by weight. Therefore,
Depending on the mixing ratio, the moisture content of a mixture of vegetable pieces and starch or vegetable protein powder can be as high as 40% by weight.
However, in that case, vegetable pieces whose moisture content has been appropriately reduced in advance by known means are mixed with starch or vegetable protein powder, and the moisture content of the mixture is reduced to 10 to 40. It is desirable to adjust the amount within a range of % by weight.

The mixture as described above is then fed to a single screw extruder via a feeder. This twin-screw extruder feeds the mixture into a twin-screw extruder, which may be a known one, equipped with a twin-screw, a feeder, a cylinder, a heating and cooling device for the cylinder, a gou, a water addition device and a cutting device. After that, the rotation speed of the twin screw, the temperature inside the cylinder, and the amount of water added are selected and operated, and the mixture is discharged from the die.
make it swell. As a result, it is possible to produce a high-quality dietary fiber-containing food that has a good texture and a constant shape.

Here, the operating conditions of the twin screw extruder will be explained. When operating a twin-screw extruder for producing dietary fiber-containing foods, the temperature inside the cylinder is between 100 and 2
It is preferable to maintain the temperature in the range of 00°C. This is because if the temperature inside the cylinder is less than 100°C, the water contained in the mixture will not turn into steam at atmospheric pressure, so it will not swell after being discharged from the die, and the mixture will not swell when mixed with vegetable pieces and starch or vegetable protein. This is undesirable because the bond with the powder will be insufficient, and if the temperature exceeds 200°C, the mixture will be overheated during processing and may burn, so it is undesirable. It can be controlled by the feed rate of the mixture to the screw extruder, the rotation speed of the twin screws, or the heating/cooling device of the cylinder.

Furthermore, it is preferable to maintain the pressure within the cylinder within the range of 10 to 100 kg/cd, i.e. when the pressure within the cylinder is less than 10 kg/cd, it is less than atmospheric pressure (approximately 1 k
g/cd), which is not preferable because the swelling during discharge from the goo is insufficient;
conversely, atmospheric pressure (approximately 1 kg/c++
l) becomes too large and the extrudate becomes powdery and blows out from the goo, which is not preferable because it may not be possible to maintain a predetermined shape. In addition, the pressure setting inside the cylinder is as follows.
It can be controlled by controlling the feed rate of the mixture to the twin-screw extruder or the rotational speed of the twin-screw, or by selecting the flow path shape of the die used.

By providing such conditions inside the cylinder, the water contained in the mixture of vegetable pieces and starch or vegetable protein powder tends to turn into water vapor, but as described above, the inside of the cylinder is Due to the high pressure of
The water is in the form of superheated water or compressed steam. When this mixture containing superheated water or compressed water vapor is discharged from Gui, the pressure increases to a high pressure (l O~100k
g/cm2d) to atmospheric pressure (approximately 1 kg/c+j
), the superheated water or compressed water vapor expands instantaneously, causing the mixture to swell.

The expanded mixture expanded into a predetermined cross-sectional shape through the die is cut by a cutting device to obtain a dietary fiber-containing food product having a predetermined product shape. Note that the die and cutting device may be selected appropriately depending on the product shape, but the die must have a flow path shape that generates a high pressure of 10 to 10 kg/d in the cylinder as described above. It is.

In this way, by processing a mixture of vegetable pieces and starch or vegetable protein powder using a twin-screw extruder, a puffed mixture that is a dietary fiber-containing food of good quality can be obtained. The reason why high-quality dietary fiber-containing foods are manufactured is due to the inherent functions of twin screw extruders.
That is, by the functions of mixing, kneading, compression, and shearing, either alone or in synergy, the dietary fiber contained in the vegetable pieces is loosened and dispersed appropriately, and then discharged from the die and expanded, and further cut into a predetermined size by a cutting device. This is because it is cut to the size of .

The dietary fiber-containing food obtained in this way is
After cutting, the expanded mixture can be seasoned as desired by the usual spraying method, frying method, etc. In addition, when the product is used after being rehydrated in hot water, flavoring can be carried out at the same time as or after the reconstitution.

Below, a method for producing a dietary fiber-containing food will be explained in detail using specific examples.

Specific Example 1 The vegetable pieces were slices of green pepper. The water content of these green pepper pieces was 92% by weight and the size was 20 cm at the maximum length, so first, the water content was reduced to 15% by weight using a hot air dryer, and then the water content was reduced to 15% by weight using a rotary crusher. The material was pulverized to a maximum length of 2 cm or less. cornflour, flour, such as pepper pieces and
Cornstarch and rice flour in a weight ratio of 3:4:3, respectively.
: Mixed in a ratio of 2:1 in a ■ type mixer, and this mixture was passed through a feeder into a twin screw extruder [■ Made by Japan Steel Works: T
EX52F (trade name)] at a rate of 60 kg/hour, and production was carried out under the production conditions shown in Table 1. Further, the die used had an exit shape of 4 mmφ x 2 holes, and the cutting speed of the cutting device was adjusted so that the vertical and horizontal lengths of the product shape after cutting were approximately the same. The implementation results are also listed in the table. Overall, the obtained product was a uniformly shaped puffed product that was almost spherical, and when I tried it, it was a snack-like food with a pleasant texture. The product had a green color derived from green peppers and a scent unique to green peppers. We also test our products under a scanning electron microscope (SEM).
), it was found that the dietary fiber contained in green peppers was finely loosened and dispersed in the product.

Table 1-Specific Example 2 Radish leaves were used as the vegetable pieces. The moisture content of this radish leaf was 95% by weight and the maximum length was 100m, so the moisture content was reduced to 20% by weight using the same method as in Example 1, and the maximum length was 2m or less. It was crushed so that Such radish leaf pieces and rice flour were mixed at a weight ratio of 4:6, and this mixture was fed at a rate of 50 kg/hour to the same twin-screw extruder as in Example 1 using a twin-screw feeder. Production was carried out under the production conditions shown in the table. The die used had an exit shape of 4 mm x 1 hole, and the cutting speed of the cutting device was adjusted so that the length of the product after cutting was approximately 15 mm. The results are listed in Table 3, but overall, the diameter of the obtained product is approximately 10mm.
It is a rod-shaped puffed product with a length of about 150 mm in Illφ, and when I tasted it, it was a snack-like food with a pleasant texture. The product has a green color derived from radish leaves,
It had a scent unique to radish leaves. Furthermore, when the product was observed using a scanning electron microscope (SEM), it was found that the dietary fiber contained in the radish leaves was finely broken down and dispersed in the product.

Table 3 Specific Example 3 Spinach slices were used as the vegetable pieces. The moisture content of these spinach slices was 94% by weight and the maximum length was 50mm, so using the same method as in Example 1, the moisture content was reduced to 20% by weight, and the maximum length was 50mm. The powder was pulverized so that the particle size was 3IlII or less. Such spinach moons, wheat flour, and defatted soybean flour were mixed in a weight ratio of 3:1:6, respectively, and this mixture was transferred to the same twin screw extruder as in Example 1 using a feeder in an amount of 40 kg.
/hour, and production was carried out under the production conditions shown in Table 3. Further, the die used had an exit shape with a thickness of 3+a+ and a width of 45IllO, and the cutting speed of the cutting device was adjusted so that the length of the cut product was approximately 50 m.

The results are listed in Table 3, and overall, the obtained product was a plate-shaped expanded product with a thickness of about 5-1, a width of about 50 m, and a length of about 50 m. When I tried this, it had a slight spinach flavor and the texture was similar to meat. The product has a green color derived from spinach.
It had a scent unique to spinach. Furthermore, when the product was observed using a scanning electron microscope (SEM), it was found that the dietary fiber contained in spinach was finely loosened and dispersed in the product.

Table 3 Specific example 4 Burdock root slices were used as the vegetable pieces.

The water content of this burdock chopstick was 90% by weight, and the size was 30 cm at its maximum length, so using the same method as in Example 1, the water content was reduced to 25% by weight, and the maximum length was It was crushed to a size of 31 m1 or less. Such burdock pieces and defatted soybean flour were mixed at a weight ratio of 3 nia, and this mixture was fed to the same twin-screw extruder as in Example 1 at a rate of 50 kg/hour using a twin-screw feeder. Production was carried out under the production conditions shown in Table 4. Further, the die used had an outlet shape of 3 m in thickness and 451 m in width, and the cutting speed of the cutting device was adjusted so that the length of the cut product was about 100 m. The implementation results are listed in Table 4, but overall, the obtained product has a thickness of approximately 5 m and a width of approximately 50 m.
m, length: It was a plate-shaped expanded product with a length of about 100 mm. When I tried this, it had a slight burdock flavor, and the texture was similar to that of meat. The product had a brownish color derived from burdock, and had a slight aroma unique to burdock. Furthermore, when the product was observed using a scanning electron microscope (SEM), it was found that the dietary fiber contained in burdock was finely loosened and dispersed in the product.

Table 4 [Effects of the Invention] As understood from the above explanation, according to the present invention, there is no need to use dietary fiber extracted from natural products or industrially synthesized, and it can be used as kitchen waste. Vegetable scraps that have been disposed of or used as feed for livestock can be effectively used, and a mixture of such vegetable scraps mixed with starch or vegetable protein powder is extruded and expanded using a twin-screw extruder. Since the product is obtained by subjecting the vegetable pieces to appropriate compression and shearing force, they are expanded and a dietary fiber-containing food with a good texture can be easily obtained. Furthermore, the dietary fiber-containing food extruded from the twin-screw extruder in a predetermined cross-sectional shape is cut into predetermined dimensions.

[Brief explanation of drawings]

Claims (4)

[Claims] (1) A method for producing a dietary fiber-containing food, which comprises supplying a mixture of vegetable pieces and at least one of starches and vegetable protein powder to a twin-screw extruder, and extruding and expanding the mixture. (2) The method for producing a dietary fiber-containing food according to claim (1), wherein the temperature inside the cylinder of the twin-screw extruder during extrusion is set at 100 to 200°C. (3) The method for producing a dietary fiber-containing food according to claim (1) or (2), wherein the pressure inside the cylinder of the twin screw extruder during extrusion is set to 10 to 100 kg/cm^2. (4) The water content of the mixture of vegetable pieces and at least one of starches and vegetable protein powder supplied to the twin-screw extruder is 10 to 40% by weight.
) or the method for producing a dietary fiber-containing food according to (3).