JPH0779648B2 - Method of manufacturing food ingredients - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for producing a food material suitable for grilled dishes, such as vinegared foods, stir-fried foods, pans, boiled foods, and grilled foods.

[Conventional technology]

Traditionally, low protein, high carb food materials include russume and rice noodles.

Harusame is made by adding an equal amount of water to starch such as potato starch and sweet potato starch, dropping the partially gelatinized starch paste emulsion into a thread from a device called "Tonpyo", and placing it in boiling water and heating paste. And then washed with water, frozen, thawed and dried.

JP-B-39-27465 discloses that starch, rice flour, or a mixture of them with a small amount of wheat flour or other starch is 1 part by weight and water.
After mixing with 0.7 to 1.5 parts by weight to make a concentrated emulsion, while this is spread in a thin layer on a plate such as metal, it is heated in a state where moisture from the outside is removed, and a gelatinized starch sheet is formed. A method for producing starch noodles that is peeled off, cut and dried is disclosed.

However, the shape is limited because the product is made into a thin layer, and the productivity is poor.

Further, JP-A-56-78570 discloses that 20 to 50% wheat flour and 80%
-50% flour other than wheat flour and den flour are mixed, and noodle quality improving agents such as salt and brackish water are mixed under reduced pressure with dissolved water if necessary, and then rolled on a roll under normal pressure. It is disclosed that a noodle band is made, and then passed through a steamer using steam, followed by drying with hot air until the water content becomes 25 to 35%, and then cutting with a cutting blade to make a noodle band. There is.

However, the shape of the product is limited, and the process is complicated.

Further, in JP-A-61-96965, heating steam is supplied to a hopper and a feeder section of a screw-type kneading machine to keep the inside of them in a heating steam atmosphere, and rice flour or starch is continuously fed to this to make starch. Alternatively, there is disclosed a continuous production method of rice flour noodles or starch noodles, which comprises kneading a portion of rice flour with a kneader while gelatinizing the mixture, and then extruding the mixture through a die of an extruder.

However, this product was inferior in crunchiness due to the small bubbles mixed therein and no transparency. Moreover, the process was complicated.

JP-B-44-22471 discloses that "a starch-containing powder having a low protein content, to which a component having a high protein content is added, if necessary, hot water or, if necessary, boiling water is added. Characterized by intimately mixing at 40 ° to 45 ° C., subjecting the formed dough to vacuum treatment and then pressing under heating, and then dividing the resulting gelled dough into desired lengths. A method for producing a batter-cooked, nutritive-rich battered food from starch-containing powder having a low protein content.

But this is not normal water in the mixing process,
Since hot water or boiling water is used, the product's boiling rate is high,
The texture was also inferior.

[Problems to be solved by the invention]

The present invention has a simple manufacturing process, can be processed into a desired shape as compared with the above-mentioned low protein, high carbohydrate food materials, and does not have a jarring sensation during cooking. The present invention provides a method for producing a low-protein, high-carbohydrate food material that is chewy and transparent when used.

[Means for solving problems]

The present invention comprises 80-98 parts by weight of starch, 2-20 parts by weight of flour and water.
The present invention relates to a method for producing a food material, which comprises subjecting a raw material containing 25 to 35 parts by weight as a main component to a screw extruder while performing degassing, and performing extrusion molding.

The food material of the present invention is a vegetable salad, macaroni salad, watered, sukiyaki, gratin, soup ingredient, cold noodle style, sashimi style, croquette, gyoza, chouxmai, and sesame miso, bean paste, kinako Then, it can be used for a wide range of dishes in a dessert-like manner, and the food material extruded or extruded and dried under humidification is boiled to be edible.

The edible food material may be used as it is, or may be frozen or refrigerated.

I. Starch In the present specification, the starch includes mung bean starch, potato starch, sweet potato starch, tapioca starch, wheat starch, corn starch, litter starch, rice starch, and other starches, and those obtained by chemically treating the starch. These can be used alone or in combination of two or more.

The addition of starch gives the edible food material a chewy texture with a texture, and the surface is smooth. As for the appearance, gloss and transparency of the surface can be imparted.

If the amount of starch is less than 80 parts by weight, the texture will be weak and the gloss will be difficult to appear. On the other hand, if the amount is more than 98 parts by weight, screw extrusion molding is difficult and it is difficult to obtain a stable quality product. Also, the cooking time will be longer. Particularly preferred starches are mung bean starch and potato starch.

II. Flour In the present specification, the flour includes light wheat flour, strong wheat flour, durum semolina, rye flour, corn flour, rice flour, oat flour, buckwheat flour, barley flour, and the like, and one or more of them may be used. Can be mixed and used. By adding flour, the flowability of the composition can be adjusted and the extrusion stability can be imparted.

If the amount of flour is less than 2 parts by weight, these effects will not be obtained.

On the other hand, if the amount is more than 20 parts by weight, the change in texture of the food material over time becomes large, which is not preferable.

The raw material used in the present invention does not need to be preheated before being screw-extruded as in the invention described in JP-A-61-96965.

III. Water 25 to 35 parts by weight of water is added to 100 parts by weight of the total amount of starch and cereal flour to form the main component of the raw material of the present invention.

Water may be added in advance by a known mixer or kneader (vertical mixer, paddle mixer, Nauta mixer, Henshur mixer, ribbon blender, screw kneader, etc.) together with starch and flour, or inside the screw extruder. It may be added.

Since the food material of the present invention can be produced with low water content, it is advantageous when it is dried.

Water of 35 ° C. or lower is preferable, and hot water of 80 ° C. or higher or boiling water causes a high boiling rate of the product, resulting in poor texture.

The material extruded at 50-75 ℃ will be semi-gelatinized. Therefore, when eating, it is completely gelatinized by boiling.

IV. Other additives If necessary, natural seasonings such as beef extract and HVP, chemical seasonings such as MSG and sodium inosinate,
Soy protein, egg yolk, egg white, pigment, fragrance, lard, head, palm oil, soybean oil, rice oil, corn oil, rapeseed oil, wheat germ oil, cottonseed oil, sesame oil, olive oil, margarine and other animal and vegetable oils, xanthan gum, guar gum, Tamarind seed gum, locust bean gum, pentin,
Agar, carrageen, gums such as CMC, vegetables such as carrots, pumpkin, cabbage, celery, peppers, tomatoes, shiitake mushrooms, seaweeds such as kelp, seaweed, seaweed, sodium hydrogen carbonate, polymeric phosphate, and starch. An alkaline agent, an acidic agent such as citric acid, malic acid, lactic acid or fumaric acid, salt, milk powder, sodium caseinate or the like can be added to the raw material mixture.

V. Deaeration treatment A raw material mixture consisting of the above starch, cereal flour and water and other additives was mixed with a vacuum pump at 400 to 650 mmHg during mixing.
While depressurizing to a certain degree and performing deaeration, it is put into the hopper of the screw extruder. Alternatively, a deaeration hole may be provided in the barrel in the vicinity of the screw extruder die part to reduce the pressure by a vacuum pump or the like. By performing the deaeration treatment, it is possible to give the food material a transparent feeling and to give it a chewy texture.

VI. Extrusion Molding by Screw Extruder The screw extruder used in the present invention can be any known screw extruder such as a macaroni extruder, a plastic extruder, a feed extruder, a snack extruder, a uniaxial type, The number of screws such as a twin screw type does not matter.

A single-screw extruder for macaroni having a screw compression of about 1: 1 to 1: 2 is preferable, and a mixer for degassing and a screw extruder are preferably connected.

Extrusion molding can be done by changing the shape of the screw extruder die, macaroni type, spargetti type,
A desired shape such as a twist shape, a flat wheel shape, a shell shape, an alphabet shape, a curl shape, a terrine shape, or an elbow shape can be used.

The pressure during extrusion varies depending on the opening ratio of the die and the water content of the raw material mixture, which is related to the shape, but is 60 to 150 kg / cm.
² is required, and the temperature (the temperature of the die) must be 50 to 75 ° C.

If the pressure is less than 60 kg / cm ² , the food material becomes brittle.
If the pressure is higher than 150 kg / cm ² , stable extrusion molding is difficult. If the temperature is lower than 50 ° C, the food material is brittle and good texture cannot be obtained. On the other hand, if the temperature is higher than 75 ° C, stable extrusion molding is difficult, and a desired shape cannot be obtained. Preferably, it can be cut at 60 to 70 ° C without deformation.
No secondary steaming is required after extrusion.

VII. Cutting Use a face cutter that adheres closely to the die, or after extrusion molding for a long time, use a rotary cutter or a guillotine cutter to obtain the desired size.

VIII. Drying After cutting, it can be dried if necessary. The drying conditions are at least a temperature of 40 to 80 ° C. and a humidity of 60 to 95% for 2 hours or more.

By drying, a better texture can be obtained, and under the above-mentioned drying conditions, the shape after extrusion molding can be retained and deformation can be prevented.

IX. Cooking The food material of the present invention that has been extruded and cut, or the food material of the present invention that has been dried under humidification if necessary, can be served by boiling in boiling water for 2 to 6 minutes. .

Furthermore, after boiling, it can be frozen, or can be sterilized by packing in a heat-resistant packaging body to form packaged noodles.

In particular, the quick-frozen food material can be thawed in boiling water for 0.5 to 2 minutes, has a texture immediately after being boiled, and is transparent.

The food material of the present invention can be used for food by the following method after extrusion molding and cutting.

B) Boil as it is or as a chilled dish.

B) After freezing, boil.

C) After drying, boil.

D) After drying and boiling, make noodles.

E) Dry, boil, freeze and thaw.

〔The invention's effect〕

 The food material of the present invention has the following advantages.

B) It has a chewy texture that can be maintained for a long time.

B) The surface is smooth and glossy and transparent.

C) There is no adhesion between food materials.

D) Not only noodles, but various shapes can be obtained.

E) It is a low protein food material with a large amount of aleurone.

F) The shape is uniform and uniform.

G) Boiled dried products are short in time.

By the way, the macaroni using the conventional durum semolina is 5-10 minutes, the macaroni-shaped food material of the present invention is 2-6.
Minutes.

H) Frozen products have an increased transparency.

〔Example〕

 Next, the present invention will be described more specifically by way of examples.

Example 1, Comparative Examples 1 and 2 (ratio of starch to flour) Mix the above mixture with a paddle mixer for 10 minutes, then 620mmH
While performing deaeration under a vacuum of g, it was further supplied to the hopper of an extruder for macaroni connected to a paddle mixer.

Macaroni extruder is 45mm in diameter and 400m in length
m, compression ratio 1: 1, has a screw rotating 27 times per minute, the tip is equipped with a macaroni die of outer diameter 5 mm, inner diameter 3 mm,
The temperature of the die was set to 60 ° C.

It was extrusion molded at 60 ° C and cut into a length of 20 mm with a face cutter. This was dried at a humidity of 70% and a temperature of 50 ° C. for 5 hours to obtain a dried product. Further, the dried product was boiled in boiling water for 3 minutes, lightly washed with water to be a boiled material, and then added to consomme soup to prepare a soup ingredient.

These evaluations are shown in Table 1.

Mix the above mixture with a paddle mixer for 15 minutes and mix at 640mmH
While degassing under a vacuum of g, it was supplied to the extruder popper for macaroni connected to the outlet of the paddle mixer.

Macaroni extruder is 45mm in diameter, 400mm in length,
It has a screw having a compression ratio of 1: 2 and 27 revolutions per minute, and a shell-shaped die is attached to the tip end, and the temperature is set to Example 2 66 ° C Comparative example 3 44 ° C Comparative example 4 83 ° C Comparative example 5 83 It was set to ℃ and cut with a face cutter.

This is dried at a humidity of 80% and a temperature of 50 ° C for 4 hours.
It was dried at 40% and a temperature of 30 ° C for 2 hours to obtain a dried food material.

Boil this in boiling water at 95 ℃ for 4 hours to make it a boiled material,
It was dressed with raw vegetables such as lettuce and cucumber and served.

The results are shown in Table 2.

Example 3 and Comparative Example 6 (with or without degassing) potato starch 95 rice flour 5 powdered oil 0.6 water 28.8 (parts by weight) The above raw materials except water were mixed in advance with a ribbon blender to obtain a powder mixture. 25.15k / h of this powder mixture
It was fed to the hopper of a twin-screw extruder at a rate of g, while water was fed by a diaphragm pump at a rate of 7.2 kg / h by side injection of the feed barrel of the twin-screw extruder.

The twin-screw extruder consists of a total of 5 barrels including 1 feed barrel, 2 standard barrels, 1 vent barrel, and 1 standard barrel from the hopper side. 1 mm x 10 mm dice 10
Provided.

On the other hand, the screw was set so that the two screws mesh with each other and rotate 60 rpm in the same direction.

The powder mixture and water were supplied from a feed barrel, the standard barrel was heated to 50 ° C., and the belt barrel was degassed with a vacuum pump at a Gehsi pressure of 600 mmHg (Example 3) and those not degassed (Example 3). As Comparative Example 6), the mixture was extruded from a die at 70 ° C. and then cut into a length of 150 mm.

This was boiled in boiling water for 3 minutes, washed with water, immediately frozen, and stored in a freezer at -20 ° C for 30 days.

Then, these were soaked in boiling water for 60 seconds, thawed and sprinkled with kinako powder to be eaten in the manner of "yaseuma".

The thin horse horse food of the present invention (Example 3) had a chewy elasticity and did not lose elasticity even after being left for 60 minutes. There was also a sense of transparency.

Comparative Example 6 had a large number of bubbles therein, had no transparency, and had a soft texture.

Claims (5)

[Claims] 1. A raw material mainly composed of 80 to 98 parts by weight of starch, 2 to 20 parts by weight of flour and 25 to 35 parts by weight of water is extruded by a screw extruder while being deaerated. Manufacturing method of food material. 2. The method according to claim 1, wherein the starch is mung bean starch and / or potato starch. 3. The temperature during extrusion molding is 50 to 75 ° C. and the pressure is
The manufacturing method according to claim (1) or (2), which is 60 to 150 kg / cm ² . 4. The method according to any one of claims (1) to (3), which comprises drying under humidification after extrusion molding. 5. A temperature of 40 to 80 ° C. and a humidity of 60 to 95% after extrusion molding.
The manufacturing method according to claim (4), which is dried for at least 2 hours or more under humidification.