JPH0578299B2 - - Google Patents
Info
- Publication number
- JPH0578299B2 JPH0578299B2 JP60236867A JP23686785A JPH0578299B2 JP H0578299 B2 JPH0578299 B2 JP H0578299B2 JP 60236867 A JP60236867 A JP 60236867A JP 23686785 A JP23686785 A JP 23686785A JP H0578299 B2 JPH0578299 B2 JP H0578299B2
- Authority
- JP
- Japan
- Prior art keywords
- soybeans
- food
- cylinder
- section
- product
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
- 235000010469 Glycine max Nutrition 0.000 claims description 19
- 244000068988 Glycine max Species 0.000 claims description 19
- 235000013305 food Nutrition 0.000 claims description 12
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000004898 kneading Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000004891 communication Methods 0.000 claims description 4
- 238000002347 injection Methods 0.000 claims description 3
- 239000007924 injection Substances 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims 1
- 238000001816 cooling Methods 0.000 description 12
- 238000001125 extrusion Methods 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- 238000000034 method Methods 0.000 description 4
- 238000001704 evaporation Methods 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 244000144972 livestock Species 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 239000000498 cooling water Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
Landscapes
- Beans For Foods Or Fodder (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この発明は、食品押出製造装置を使用した大豆
加工食品の製造方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing a processed soybean food using a food extrusion production device.
従来、大豆から作つた畜肉様の繊維組織をもつ
た食品を一貫して連続的に製造する方法はなかつ
た。
Conventionally, there has been no method for consistently and continuously producing food products made from soybeans that have a fibrous structure similar to that of meat.
この発明は、大豆加工食品を製造する各製造工
程を連続して行うことを目的とする。
The purpose of this invention is to continuously perform each manufacturing process for manufacturing a processed soybean food.
この発明は、大豆をシリンダ内に投入し、注
液、混練、加熱及び加圧処理を行つた後、断面が
ドーナツ状の連通路に通過させながらその外周及
び中心部から冷却して、連続的に前記大豆の加工
物を吐出するものである。 In this invention, soybeans are put into a cylinder, subjected to liquid injection, kneading, heating, and pressure treatment, and then cooled from the outer periphery and center while passing through a communicating passage with a doughnut-shaped cross section. The processed soybean product is discharged at the same time.
この発明は、大豆シリンダ内に投入するだけ
で、製品化された繊維状の大豆加工食品が連続的
に吐出される。
In this invention, a fibrous soybean processed food product is continuously discharged by simply putting the soybean into the soybean cylinder.
大豆はシリンダ内で加工、加熱しながら混練す
るので、臭みが抜けると共に柔かくなつて味、消
化がよくなる。 The soybeans are processed and kneaded in a cylinder while being heated, which removes the odor and softens the soybeans, improving taste and digestion.
また、冷却することにより、吐出後に発泡し瞬
間的に水が蒸発することを防止できるので、組織
が破壊されず水分含有量の多い製品を作ることが
できる。 Moreover, by cooling, it is possible to prevent foaming and instantaneous evaporation of water after discharge, so it is possible to produce a product with a high water content without destroying the tissue.
以下、この発明の実施に用いる食品押出製造装
置の実施例に従つて、この発明の方法を説明す
る。
Hereinafter, the method of the present invention will be explained according to an example of a food extrusion manufacturing apparatus used for carrying out the present invention.
１は食品押出製造装置であり、生大豆を投入部
２より投入し、連通部３を介して混練部４へ送
る。混練部４は、内シリンダ５の内部にスクリユ
ー６が配設されており、その混練部４には、食品
押出製造装置１の外部と連通された給液パイプ７
が設けられ、内シリンダ５内へ適宜水、調味料そ
の他の液体が注入される。 Reference numeral 1 denotes a food extrusion manufacturing apparatus, in which raw soybeans are charged from an input section 2 and sent to a kneading section 4 via a communication section 3. The kneading section 4 includes a screw 6 disposed inside an inner cylinder 5, and a liquid supply pipe 7 communicating with the outside of the food extrusion manufacturing apparatus 1.
is provided, and water, seasonings, and other liquids are appropriately injected into the inner cylinder 5.
内シリンダ５の外側には、適宜空間８を介して
外シリンダ９が設けられており、前記空間８内に
は水を流通させるようにした温度調節パイプ１０
が設けられている。さらに、外シリンダ９の外側
には適宜ヒータ（図示せず）が装備されており、
そのヒータの加熱作用が空間８と内シリンダ５を
介して内シリンダ５内の混練された生大豆および
これを加熱する。加熱は50〜250℃に範囲で行う。
さらに、この混練された生大豆はスクリユー６の
押出し作用により加熱される。尚、加熱状態は、
前記温度調節パイプ１０中を通過する水量と、ヒ
ータの熱量により一定温度に調節される。 An outer cylinder 9 is provided outside the inner cylinder 5 with an appropriate space 8 in between, and within the space 8 is a temperature control pipe 10 through which water flows.
is provided. Furthermore, a heater (not shown) is appropriately installed on the outside of the outer cylinder 9.
The heating action of the heater heats the kneaded raw soybeans in the inner cylinder 5 and the same through the space 8 and the inner cylinder 5. Heating is performed in the range of 50 to 250°C.
Furthermore, this kneaded raw soybean is heated by the extrusion action of the screw 6. In addition, the heating state is
The temperature is adjusted to a constant level by the amount of water passing through the temperature control pipe 10 and the amount of heat from the heater.
内シリンダ５のべ前方には冷却ユニツト１１が
連設されており、この冷却ユニツト１１に連通路
１２を穿設している。冷却ユニツト１１は連通路
１２外周に設けた外部冷却部１３と中心に設けた
内部冷却部１４からなり、内シリンダ５内におい
て混練、加熱及び加圧された生大豆はドーナツツ
状の連通路１２を通過して連続的に吐出される。
尚、冷却水の温度は約18℃以下とする。 A cooling unit 11 is connected to the front of the inner cylinder 5, and a communication passage 12 is bored through the cooling unit 11. The cooling unit 11 consists of an external cooling section 13 provided on the outer periphery of the communication path 12 and an internal cooling section 14 provided at the center. It passes through and is continuously discharged.
The temperature of the cooling water should be approximately 18°C or less.
製品は、第３図に示すように繊維状に組織され
たものとなる。 The product has a fibrous structure as shown in FIG.
この発明は内部冷却部１４により、内部からも
冷却するので冷却効果が大きい。 In this invention, the cooling effect is great because the internal cooling section 14 cools the inside.
この発明は、注液、混練、加熱、加圧等の処理
を行うシリンダ前方に冷却ユニツトを設けた食品
押出製造装置を使用するので、生大豆をシリンダ
内に投入するだけで、製品が連続的に吐出され、
しかも吐出される前に効果的に冷却されているた
め、製品に含まれる水分が発泡し瞬間的に蒸発す
ることを防止できるので、組織が破壊されず水分
含有量の多い製品をつくることができる。
This invention uses a food extrusion manufacturing device equipped with a cooling unit in front of the cylinder that performs processes such as liquid injection, kneading, heating, and pressurization, so that the product can be manufactured continuously by simply putting raw soybeans into the cylinder. is discharged into
Moreover, since it is effectively cooled before being discharged, the water contained in the product is prevented from foaming and instantaneously evaporating, making it possible to create products with high water content without destroying the tissue. .
また、この発明の方法によつて製造された大豆
加工食品は、畜肉様の繊維組織が形成されている
と共に大豆特有の臭みがなく、柔らかく、味、消
化が良い。そのため、畜肉製品や練り製品の増量
材として、また調味を行つて単独の食品として用
いることができる。 In addition, the processed soybean food produced by the method of the present invention has a fibrous tissue similar to that of livestock meat, has no odor peculiar to soybeans, is soft, has good taste, and is easy to digest. Therefore, it can be used as a filler for livestock meat products and paste products, or as a single food after seasoning.
第１図は、食品押出製造装置の前方部分の断面
図。第２図は、同装置の全体斜視図。第３図は製
品の斜視図。
５……内シリンダ、１１……冷却ユニツト、１
３……外部冷却部、１４……内部冷却部。
FIG. 1 is a sectional view of the front part of the food extrusion manufacturing apparatus. FIG. 2 is an overall perspective view of the device. Figure 3 is a perspective view of the product. 5...Inner cylinder, 11...Cooling unit, 1
3... External cooling section, 14... Internal cooling section.
Claims (1)
熱及び加圧処理を行つた後、断面がドーナツ状の
連通路に通過させながらその外周及び中心部から
冷却して、連続的に前記大豆の加工物を吐出する
ことを特徴とする大豆加工食品の製造方法。1. Soybeans are placed in a cylinder, subjected to liquid injection, kneading, heating, and pressure treatment, and then cooled from the outer periphery and center while passing through a communication passage with a doughnut-shaped cross section, and the soybeans are continuously heated. A method for producing a processed soybean food, which comprises discharging a processed product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60236867A JPS6296045A (en) | 1985-10-22 | 1985-10-22 | Production of soybean-processed food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60236867A JPS6296045A (en) | 1985-10-22 | 1985-10-22 | Production of soybean-processed food |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6296045A JPS6296045A (en) | 1987-05-02 |
| JPH0578299B2 true JPH0578299B2 (en) | 1993-10-28 |
Family
ID=17006971
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60236867A Granted JPS6296045A (en) | 1985-10-22 | 1985-10-22 | Production of soybean-processed food |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6296045A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS63273445A (en) * | 1987-05-01 | 1988-11-10 | Tamiile:Kk | Preparation of food giving 'surume'-like feeling to palate using whole soybean as raw material |
| JPH0611219B2 (en) * | 1987-07-20 | 1994-02-16 | 不二製油株式会社 | Method for producing protein food material |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60199350A (en) * | 1984-03-23 | 1985-10-08 | Norin Suisansyo Shokuhin Sogo Kenkyusho | Preparation of meat-like food |
| JPS6125457A (en) * | 1984-07-12 | 1986-02-04 | Shokuhin Sangyo Ekusutoruujohn Kutsukingu Gijutsu Kenkyu Kumiai | Method of texturing round soybean |
| JPS61224940A (en) * | 1985-03-29 | 1986-10-06 | Kibun Kk | Production of textured food |
-
1985
- 1985-10-22 JP JP60236867A patent/JPS6296045A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS60199350A (en) * | 1984-03-23 | 1985-10-08 | Norin Suisansyo Shokuhin Sogo Kenkyusho | Preparation of meat-like food |
| JPS6125457A (en) * | 1984-07-12 | 1986-02-04 | Shokuhin Sangyo Ekusutoruujohn Kutsukingu Gijutsu Kenkyu Kumiai | Method of texturing round soybean |
| JPS61224940A (en) * | 1985-03-29 | 1986-10-06 | Kibun Kk | Production of textured food |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS6296045A (en) | 1987-05-02 |
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