JPH037550A - Preparation of dried wheat gluten - Google Patents

Abstract

PURPOSE:To make possible to prepare a large amount of dried wheat gluten in a low cost with automatically rationalized preparing process by mixing raw material of gluten, flour and soybean protein, adding water, kneading, gelatinizing with heating and extruding from specific twin screw extruder. CONSTITUTION:Raw material of dried wheat gluten composed of 10-50wt.%, preferably 50wt.% gluten, 30-70wt.%, preferably 30wt.% flour and 0-20wt.%, preferably 20wt.% soybean-based protein is supplied into a twin screw extruder installing two screws having different shape, length and pitch and water is supplied in conveying process, then mixed, kneaded, gelatinized with heating and extruded to prepare the aimed dried wheat gluten.

Description

Detailed Description of the Invention (a. Object of the Invention) [Industrial Application Field] This invention relates to a method for producing wheat gluten, which is highly nutritious as a food product, and particularly relates to a method for producing wheat gluten that is highly nutritious as a food product. This invention relates to an automated and streamlined method for producing wheat gluten.

Fu is made by adding flour, etc. to gluten and steaming it.
With the recent trend of westernized eating habits, there is an increasing demand for it as a food that prevents obesity and is highly nutritious. Traditionally, wheat gluten is made by adding flour to refrigerated wet gluten.
Next, mix, add water (sometimes with dissolved chemical leavening agent) in the middle, and mix for another 3-4 minutes.
After resting for about a minute or so, it is divided into pieces and rolled into pieces using a secondary mixer. This is then subjected to a rounding (reduction) process to make Honzuke about 3
After 0 minutes (24 to 28°C), the product was manufactured by reshaping.

However, in conventional manufacturing methods, each process is separated, and manufacturing is done manually and using various equipment (mixers, rolling mills, water purifiers, etc.), and many are cottage industry-based. However, the manufacturing cost was high and it was not suitable for mass production. For this reason, there has been a strong desire to develop a manufacturing method that automatically streamlines the manufacturing process of wheat gluten.

[Problem that the invention seeks to solve]

The object of the present invention is to eliminate the drawbacks of the above-mentioned prior art.
The purpose of the present invention is to provide a method for producing wheat gluten.

In this invention, a food extrusion molding machine in which screws of different shapes, lengths, and pitches are fitted into two parallel shafts is used as a kneader for food raw materials. A combination of gluten, wheat flour, and soy protein is fed to a food extrusion molding machine, which has screws of different shapes, lengths, and pitches fitted to two parallel shafts that serve as food ingredient kneaders. We aim to provide a new low-cost method for producing wheat gluten that automatically streamlines the production process by stirring, mixing, kneading, and heating while supplying water during the transportation process, gelatinizing it, and then extruding it. The purpose is

(b6 Structure of the Invention) [Means for Solving the Problem] In order to achieve the above object, the method for producing wheat gluten according to the present invention uses a combination of gluten, wheat flour, and soybean protein as a food material. The kneader is fed to a food extrusion molding machine, which has two parallel shafts fitted with screws of different shapes, lengths, and pinches. This is a product that is kneaded and heated to form a pregelatinized product.

This invention will be explained in more detail below.

The raw materials used in this invention are gluten, wheat flour, and soybean protein.

The amount of gluten in the raw material is 10 to 50% by weight
, preferably 50% by weight.

The amount of wheat flour in the raw materials is 30 to 70% by weight,
Preferably it is 30% by weight.

The amount of soybean protein in the raw materials is 0 to 20% by weight.
, preferably 20% by weight. Since gluten is expensive, soybean protein is added in increased amounts to reinforce gluten when the weight percent of gluten is reduced.

The raw material consisting of the ingredients explained above is fed to a food extrusion molding machine, which has two parallel shafts fitted with screws of various shapes, lengths, and pitches, and during the conveyance process, water is supplied and Stir, mix, knead, and heat to release the gelatinized product.

As the food extrusion molding machine to be used, it is preferable to use Japanese Patent Application No. 178279/1983, ``Food Extrusion Molding Machine,'' filed by the inventor himself.

The patent application No. 178279/1983 filed by the inventor himself, titled ``Food Extrusion Molding Machine,'' has (a) a two-axis (shaft) structure, and each shaft rotates in the same direction.

(b) Can be replaced with screws of different shapes, lengths, and pitches.

(C) Screws of different shapes, lengths, and pitches can be fitted in any combination on the same shaft.

(d) A liquid injection device (device for injecting/adding water, etc.) is installed.

It has the following characteristics. Therefore, compared to conventional food extrusion molding machines, it can be used for any kind of food material by (i) changing the type and order of the screws according to the materials to be fed and kneaded.

(ii) By fitting any combination of screws with different shapes, lengths, and pitches onto the same shaft, you can not only knead and transfer, but also heat, pressurize, cook, and
It has cooking functions such as steaming and kneading.

It has this effect.

Food extrusion molding machine 1 having the above features and effects
As shown in FIG. 1, it consists of a hopper 2, a feeder 3, a cylinder 4, a liquid injection device 5, and an extrusion port 6.

The raw material introduced from the hopper 2 gradually descends to the feeder 3. A shaft is rotatably disposed within the feeder 3, and a screw is fitted to the shaft, and the raw material that has descended to the feeder 3 is conveyed to the cylinder 4 in fixed amounts. Note that the rotation of the shaft of the feeder 3 is desirably set at 20° C. mp to 50° C. mp. Inside the cylinder 4, two parallel shafts 44, 45 are rotatably arranged. Note that the rotation of the two parallel shafts 44 and 45 of the cylinder 4' portion is preferably set from 90° C.mp to 280 rpm. Further, the cylinder 4 has a structure capable of being electrically heated and air-cooled or liquid-cooled, and heating and cooling are controlled by an automatic temperature control device (not shown). This automatic temperature control device heats the raw material inside the cylinder 4. Further, the cylinder 4 is divided into sections from the bottom of the hopper 2: a cylinder base section 41, a cylinder center section 42, and a cylinder tip section 43, and the temperature of each section is adjusted and controlled by the automatic temperature control device. can do.

Note that the cylinder base portion 41 is desirably set at a temperature of 10°C to 70°C. It is desirable that the cylinder center portion 42 be set at a temperature of 60°C to 200°C. The cylinder tip 43 is desirably set at a temperature of 60°C to 200°C. Further, screws 46 having different shapes, lengths, and pinches are fitted in combination to the two parallel shafts 44 and 45. The raw materials are stirred and mixed in the cylinder base portion 41 by fitting together screws 46 having different shapes, lengths, and pitches.

The stirred and mixed raw materials are conveyed to the cylinder central part 42, and water is injected and added from a liquid injection device 5 having a flow rate control function.
It is desirable to inject at a rate of 0 scale (364 cc/min)), mix it with the screw 46 and pour it into the cylinder tip 43.
Transport to. A part of the cylinder tip 43 has a screw 4 that moves the mixed raw materials in the opposite direction to the conveying direction.
6 is fitted, the raw materials mixed and kneaded in the cylinder center part 42 are further heated and alpha-ized. The gelatinized raw material is extruded from the extrusion port 6. In addition, since it is extruded while maintaining the evaporation pressure generated during gelatinization,
The expansion of the vapor particles results in a porous product. Further, a die having a function of molding the extruded raw material into a desired shape is attached to the extrusion port 6. Furthermore, a heating device (not shown) is attached to the die to heat the die. Note that the die is heated to 80℃ using a heating device.
It is desirable to set the temperature between 200°C and 200°C.

Note that the extruded product may be further roasted to impart aroma. Further, when feeding the raw materials into the food extrusion molding machine 1, in addition to the above three types, dried vegetables or vegetable pieces (powder) or the like may be mixed.

〔Example〕

An example is shown below.

In this example, 50% by weight of gluten, 30% by weight of wheat flour, and 20% by weight of soybean protein were added to the hopper 2 of the above-mentioned Japanese Patent Application No. 178279/1983 for "Food Extrusion Molding Machine" filed by the inventor himself. It was introduced from In addition, 80 scales (224cc/min) from the liquid injection device 5 that has a flow rate control function.
of water was added by injection.

Moreover, the operating conditions of the food extrusion molding machine were as follows.

◎Rotational speed of the feeder...40rpIll ◎Rotational speed of the cylinder shaft...210rpl+ ◎Temperature of each part of the cylinder☆Cylinder base...30℃☆Cylinder center...130 ℃☆Cylinder tip
・・・160℃◎Temperature of die part・・・・120℃ ◎Die shape・・・・Hole type ■Screw pattern Each part has various screws with different shapes, lengths, and pinches in the following order. is fitted.

☆Cylinder base :A two-thread screw is fitted.

☆Cylinder center: Kneading (has crushing function) → 2-thread screw →
Two-thread screw with 2/3 of the normal length ☆ Cylinder tip: 2-thread screw → 2-thread screw with 2/3 of the normal length ☆ Extrusion port: Pineapple screw (with stirring and reverse functions) → Kneading →Two-thread screw with 1/3 of the normal length Under these conditions, the wheat strips 7 that are continuously fed out from the extrusion port 6 are sent forward by a transfer means (not shown). The strip 7 is momentarily roasted by a roasting means such as a gas burner 8 as necessary, and burnt marks or brown marks are added to the surface as appropriate. The roasted strip 7 is further sent by a transfer means (not shown) to a cutting means 9 such as a propeller cutter and cut into a desired length, and the cutter is stored in a section 10.

The thus obtained wheat gluten was porous and expanded when returned to water, and had a texture similar to conventional wheat gluten.

(c. Effects of the Invention) Since the method for producing wheat gluten according to the present invention has the structure as described in detail in E, it solves the conventional problems and has the following effects.

In other words, it has the practical effect of automatically streamlining the wheat gluten manufacturing process. Therefore, wheat gluten can be produced on a large scale, and wheat gluten can be provided at low cost.

[Brief explanation of drawings]

FIG. 1 is a perspective view of a food extrusion molding machine used in the method for producing wheat gluten according to the present invention. 1: Food extrusion molding machine 2: Hopper 3: Feeder 4 Niji cylinder 41 Niji cylinder base 42 Niji cylinder center part 43 Niji cylinder tip 44.45: Shaft 46; Screw 5: Liquid injection bag W
6: Extrusion lower: strip 8: gas burner 9: cutting means
10: Ukeha Department

Claims (1)

[Claims] The raw material for fu is a combination of gluten, wheat flour, and soy protein.
The food is fed to a food extrusion molding machine, which has two parallel shafts fitted with screws of different shapes, lengths, and pitches, and during the transportation process, water is supplied while stirring, mixing, kneading, etc.
A method for producing wheat gluten characterized by heating and pregelatinizing it.