JPH0367660B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method for producing a puffed food product that has a good appearance and a soft texture. [Prior Art] In the past, various attempts have been made to obtain puffed foods by using starchy raw materials such as wheat flour and corn starch, and protein raw materials such as soybean protein, heating and pressurizing these raw materials in an extruder, and then puffing them. ing. [Problems to be Solved by the Invention] However, although the above-mentioned conventional method can efficiently obtain a puffed food, the obtained puffed food has coarse puffed cells caused by foaming, and their size is large. Due to the non-uniformity, the surface or cut surface of the puffed food looks like a volcanic bomb, which poses a problem in that the appearance is undesirable for use as a commercial product. In addition, when the above-mentioned puffed cells are large, the cell membrane becomes thick and the whole puffed food becomes hard, and the puffed food has a hard mouthfeel, making it unsuitable for infant food such as baby food. [Means for Solving the Problems] The present inventors have conducted various studies to provide a method for producing puffed foods that solves the above-mentioned problems, and as a result, they have completed the present invention. Ivy. That is, the present invention provides a method for producing a puffed food, which is characterized by heating and pressurizing eggshell powder and a food material whose main components are starch or protein using an extruder, and then puffing the food. The present invention provides a method. In the present invention, eggshell powder refers to a powder made of fine particles obtained by crushing eggshells, and the fine particles contain many fine pores. In addition, food materials whose main component is starch are:
It includes not only granular foods whose main ingredient is starch, such as rice, wheat, and corn, but also starches obtained by pulverizing these foods or by extracting only the starch from them. Furthermore, the food material whose main component is protein means a granular or powdered food whose main component is protein such as soybean or soybean protein. In the present invention, these food materials may be in the form of a combination of both, that is, they may be granular or powdered foods whose main components are the above-mentioned starch and protein. In carrying out the method of the present invention, first, the desired eggshell powder as raw materials, a food material whose main component is starch or protein, and if necessary, seasonings,
Prepare spices, coloring, cooking oil, clean water, etc. The eggshell powder used here preferably has a maximum particle diameter of 100μ or less, more preferably 50μ or less.
This is because the smaller the particle size, the less grainy the final product can be obtained in terms of texture. In addition, the amount of eggshell powder blended is based on all raw materials.
Approximately 1 to 20% is appropriate. This is because if the blending amount is too small, it is difficult to obtain a product with a soft mouthfeel, and if the blending amount is too large, the product will be too soft and have a poor mouthfeel. In the present invention, all % means weight %. Next, the above raw materials are fed into an extruder in fixed amounts and heated and pressurized. The extruder used here may be of any type as long as it can heat and pressurize the raw material, and may be a single-screw type or a two-screw type. The raw material is heated by combining the frictional heat generated during the transfer of the raw material within the barrel of the extruder with a heater (100 to 200°C) installed in the barrel. Further, the raw material is pressurized by forcibly transferring the raw material with a screw. By heating and pressurizing the raw materials in the extruder in this way, starch becomes gelatinized, proteins are thermally denatured, and the food material becomes molten.
In addition, eggshell powder particles having a porous structure are uniformly dispersed in this food material. Finally, this molten raw material is extruded all at once into the atmosphere from the die part of the extruder to obtain a expanded product. The obtained expanded product is soft and easily deformed when the temperature is high, but when it is cooled for a while in the atmosphere, it can be solidified into a desired shape such as a stick or plate depending on the shape of the die of the extruder. is the product. [Operation] When the raw material that has been heated and pressurized in the extruder into a molten state is extruded into the atmosphere through the extruder's die, the air and moisture contained in the molten raw material expand all at once, forming a puffed product. shall be. According to the method of the present invention, eggshell powder fine particles having a porous structure are uniformly dispersed in the raw material in a molten state, and these fine particles reduce the size of air bubbles generated in the puffed material when the raw material is expanded. It is presumed that this acts to uniformly disperse air bubbles in the expanded material. As is clear from the results of the test examples described below, the cells produced in the puffed food obtained by the method of the present invention are smaller than those produced by the conventional method, and are evenly dispersed in the puffed food. According to this method, a puffed food with a dense surface and cut surface can be produced. Furthermore, if the cells are smaller, the cell membrane will also be thinner, making it possible to make the entire puffed food soft. [Example] Example 1 Eggshell powder (product name "Calhop" manufactured by Kewpie Corporation: maximum particle size 20μ) 10Kg, cornstarch 90
Prepare 6 kg of fresh water and 6 kg of fresh water, put each raw material simultaneously and in fixed amounts into a twin-screw extruder (Toshiba Machine Co., Ltd. "TEM-50B type", screw rotation speed 150 rpm, barrel temperature 140 ° C), and pressurize. The raw material was heated and pressurized to a molten state at 20 to 30 kg/cm ² . Next, this molten raw material is extruded into the atmosphere through the die of the extruder to cause it to expand, and when this expanded material is left at room temperature for 5 minutes to cool, it becomes foamed with a dense surface and a soft texture. I was able to get 95kg of food. Example 2 Eggshell powder (trade name "Calhop" manufactured by Kewpie Corporation: maximum particle size 20 μg) 10 kg, commercially available domestic soybean flour 80 kg, dried egg white (product "Dried egg white N type" manufactured by Kewpie Corporation) 10 kg, and fresh water Prepare 10 kg and feed each raw material simultaneously and in fixed amounts into a twin-screw extruder (screw rotation speed 120 rpm, barrel temperature 140°C), heat and pressurize the raw materials at a pressure of 20 to 30 kg/cm ² to melt them. And so. Next, this molten raw material was extruded into the atmosphere through the extruder's die section to expand it, and when the expanded product was left at room temperature (25°C) for 5 minutes to cool, the cut surface was dense and had a pleasant texture. We were able to obtain 94kg of soft soybean foam food. Test Example 1 Eggshell powder (maximum particle size 20μ), cornstarch, and fresh water were prepared as raw materials, and using fresh water at 6% of the total raw materials and eggshell powder and cornstarch in the proportions shown in Table 1 below, the experiment was carried out. Six types of samples with different raw material compositions were obtained using the same method as in Example 1. For each sample obtained, the apparent bulk specific gravity was measured, and the texture, state of expanded cells, and color tone of the sample were observed, and the results shown in Table 1 were obtained.

[Table] Test Example 2 All procedures were carried out in accordance with the method of Example 2, except that instead of using 10 kg of eggshell powder in Example 2, 10 kg of mixed flour with a ratio of 8:1 of soybean flour to dry egg white was used. A control product containing no eggshell powder was obtained. When the texture and state of expanded cells were observed for both the samples of the present invention product obtained in Example 2 and the control product thus obtained, the results shown in Table 2 were obtained.

【table】

[Table] As described above, according to the method of the present invention, the eggshell powder and the food material whose main components are starch or protein are heated in an extruder and then expanded. The eggshell powder acts as a catalyst and generates a large number of microbubbles in the puffed product, resulting in smaller cells in the puffed food, and moreover, the cells can be evenly dispersed in the puffed food. This is thought to be the case. Therefore, the surface and cut surfaces are fine and look good,
Moreover, it is possible to produce a puffed food that is soft to the touch.

Claims (1)

[Scope of Claims] 1. A method for producing a puffed food product, which comprises heating and pressurizing eggshell powder and a food material whose main components are starch or protein using an extruder and then puffing them. 2. The method for producing a puffed food according to claim 1, which uses eggshell powder with a maximum particle size of 100 μm or less. 3. Use 1-20% of eggshell powder based on all ingredients.
A method for producing a puffed food according to claim 1 or 2.