JPS5851750B2 - Process for producing food containing indigestible polysaccharides - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to the production of snack foods containing large amounts of indigestible polysaccharides.

Indigestible polysaccharides such as glucomannan, carrageenan, and sodium alginate have traditionally been known as dietary foods along with insoluble fiber, and their physiological effects are different from those of fiber, regulating gastrointestinal function and lowering serum cholesterol. Effects such as lowering and detoxification have been reported.

In addition, polysaccharides such as glucomannan are decomposable, and 1
Because it holds 00 to 200 times as much water and forms a gel, it is attracting attention as a low-calorie food that can be taken with a large amount of water to create a feeling of fullness and prevent obesity.

However, polysaccharides such as glucomannan generally have an unpleasant odor and are known to cause a feeling of disgust when taken directly.If taken in large quantities, they can increase the burden on the stomach and intestines and cause symptoms such as gastritis and diarrhea. It is being

For this reason, it is possible to mix it with other foods and make it edible, but as mentioned above, indigestible polysaccharides form a gel with a large amount of water, so it is extremely difficult to mix them in large quantities in liquid form. .

Therefore, mixing is done exclusively in powder form, but mixing in powder form results in the apparent specific gravity of glucomannan, which is unnatural as a food product, being larger than that of the powder to be mixed. However, it has the disadvantage that it separates into upper and lower parts during sales, etc., resulting in loss of product value.

The present inventor focused on the fact that it is desirable to incorporate a large amount of low-calorie substances such as glucomannan into other foods to make a food that takes advantage of the characteristics of that food, without ingesting them alone. Powder to be used as a carrier such as grain flour and starch is mixed, and water is added to this to reduce the water content of the mixture to 15 to 4.
0% moisture, preferably 20 to 30%, and press it into an extruder, pressurize it, generate heat, expose it to the high temperature during pressurization for a short time to dissolve glucomannan, etc., and after uniformly mixing, remove it from the extruder. The problem was solved by releasing it into the atmosphere from the spout and causing it to expand.

That is, the present inventor has discovered that when glucomannan or the like is exposed to high pressure and high temperature in a state containing water, it rapidly dissolves, and when the high pressure is released, self-evaporation occurs and an off-flavor is scattered.

Therefore, when it is pushed into the extruder and pressurized, it generates heat due to strong shear and friction, and the
The temperature will be as high as C, and glucomannan and the like will dissolve.

Therefore, the mixed powder is uniformly dispersed in the solution, similar to when it is adsorbed in a natural state.

Next, when this state is discharged from the nozzle opening under normal pressure, the superheated water rapidly expands, boils, and evaporates, causing the mixture to swell and lose water.

At this time, along with the evaporation of water, the off-flavors contained in glucomannan and the like also evaporate, resulting in a product without off-odor.

To explain the present invention with reference to the accompanying drawings, reference numeral 1 denotes an outer cylinder of an extruder, which usually has an inner diameter of 2.8 CIrL to 20 cIIL.
The length is 40 cm and ~150 cIfL.

A motor 2 with a speed reducer is attached to one end of the outer cylinder 1, and rotates a screw shaft 3 provided concentrically with the outer cylinder.

The screw shaft 3 gradually becomes thicker toward the tip, and around its outer periphery, a screw blade 4 is placed around the screw shaft 3,
The fourth density is a dog.

Also, a die 5 is installed on the side of the outer cylinder 1 opposite to the side where the motor 2 is attached.
A die hole 6 is bored in the center of the die 5.

The die hole 6 usually has a diameter of 2.5 to 5.0 mm and continuously discharges the contents.

Note that 7 is a feed hopper provided above the motor 2 side of the outer cylinder 1, and 8 is a metal provided on the motor 2 side.

In the present invention, first, 10 to 50 parts of an indigestible polysaccharide and 90 to 50 parts of a powder such as cereal flour are mixed.

Examples of indigestible polysaccharides used at this time include glucomannan, caffin, pectin, locust, bean gum, sodium alginate, and CMC, and examples of powder include grain flour such as rice flour and wheat flour, and soybean flour. , corn flour, grain powder such as Takahashi flour, starch such as cane starch, potato starch, and cornstarch, or powder such as fiber powder.

Mixing can be done with a regular mixer, but at this time, add an appropriate amount of water until the final moisture content of the mixture is 15 to 40%.
Adjust to %.

Water is preferably added in portions during mixing, preferably by spraying while mixing.

At this time, glucomannan, grain flour, etc. usually contain 5 to 15
%, so when adding water, measure the moisture in the raw materials in advance and add any water that is insufficient.

The mixture whose moisture content has been adjusted in this way is continuously fed from the feed hopper 7 while the motor 2 is rotating.

The mixture from the feed hopper 7 is sent to the screw blade 4 and transferred in the direction of the die 5.
Since it is compressed by the screw blades 4, it is compressed by the feeding of the screw blades 4, and heat is generated by the shear and friction caused by the rotation, raising the temperature to a high temperature of 130 to 180°C.

At this time, glucomannan and the like dissolve instantly, but the viscosity does not increase.

Therefore, on the die 5 side, the dissolved glunocomannan and the like are attached or adsorbed to the flour and the like to form a uniform mixture.

Next, this mixture is ejected from the die hole 6, but at this time, the pressure is suddenly returned to normal pressure, so that the superheated water undergoes self-evaporation and evaporates along with off-flavor components.

Also, since this evaporation occurs rapidly, the mixture of glucomannan and the like rapidly expands, becomes porous, and solidifies upon cooling.

Therefore, it is sufficient to cut the foamed product into an appropriate shape and dry it.

Next, using the apparatus shown in the drawings, the glucomannan powder shown in Table 1 and corn grits powder were appropriately mixed, and a mixture was extruded with water added to make the water content 22.5 to 28.0%. The properties of the resulting product are shown in Table 2.

To further explain Table 2, the mixture of glucomannan
If it is less than 0 parts, the swelling ratio will be high, and if it is more than that, the swelling ratio will decrease and the hardness will increase, and the removal of foreign odors will not be completed, resulting in a loss of product value.

Furthermore, if the amount of glucomannan is less than 15 times, the meaning as a dietary food is lost, which is not preferable.

Therefore, the amount of indigestible polysaccharides such as glucomannan mixed in the present invention is 50% or less of the amount of solids added, preferably 15% or more.

The extrudate thus obtained usually contains 12 to 18% moisture and can be eaten as is as a snack food, but it is preferably dried to a moisture content of 2 to 8% to form a product. .

Practically speaking, when mixing the above composition, it is possible to enrich it by adding proteins, vitamins, minerals, etc., to add palatable substances such as seasonings and sweetener flavors, and to extrude the mixture at the same time, or to add the above composition after extrusion. A method such as coating a substance is provided.

As described above, the present invention is capable of pressurizing and generating heat using a large amount of indigestible polysaccharide-containing Wx using an extruder, instantly dissolving it due to the heat generation, and uniformly mixing it with flour etc. under low viscosity.
The off-flavor of indigestible polysaccharides is removed by self-evaporation of the mixture.

Therefore, it is important to control the temperature of heat generated by pressurization, and it is necessary to keep the temperature at least 130°C or higher.

However, if the temperature is higher than 180°C, sugars etc. will decompose and nutrients will be deactivated, so it is better to lower the temperature for practical purposes.

Additionally, the smaller the amount of water added, the less labor required to dry the extrudate, but if the amount of water is less than 15%, fusion in the extruder will be poor, and if it is more than 40%, the extrudate will be difficult to dry. It is better to reduce the moisture content, as it is better to reduce the amount of moisture in the product as it will remain sticky and take time to dry, and the moisture content is preferably 20 to 30%.

The product obtained in this way contains a high proportion of indigestible polysaccharides, has a chewy texture, is easy to eat, and has no off-odor, so it can be processed into products that suit everyone's tastes.
Not only does the original texture and flavor of the food remain intact, but unlike conventional low-calorie foods, indigestible polysaccharides do not exist independently, and are always tightly bound to flour, etc. It has the advantage that it takes on a similar shape or that component separation does not occur due to vibration during transportation.

This will be explained below using examples.

Example 1 6 kg of corn grits and 4 kg of glucomannan were placed in a mixer and mixed by continuously spraying 1.45 kg of water while stirring to obtain a finished mixture with a moisture content of 24%.

The above mixture was passed through an extruder (manufactured by Wenger, X-
5 type, nozzle diameter 3 mm), and extruded and expanded at a speed of 200♂/min.

After swelling, it was dried with warm air at 60°C to obtain 9 kg of the product of the present invention.

Next, add 2 kg of the seasoning liquid with the composition shown in the table below to 8 kg of the product of the present invention.
Mix evenly and dry with hot air again to make snack food 9.8k
I got g.

The glucomannan content of this snack food was 32.5% as dry matter.

Seasoning liquid composition Safflower oil 45 parts Beef seasoning powder 35 parts Water 20 parts Example 2 Corn grits 7.5 kg, carrageenan 2.5 kg
, and 1.5 kg of water were mixed and extruded using an extruder in the same manner as in Example 1. After drying, about 9 kg of the product of the present invention was obtained.

Next, 8 kg of the above product was spray-coated with 2 g of sweetened liquid having the following composition, dried with hot air, and snack food 9.
I got 6 kg.

The carrageenan content in the main island is about 22% as dry matter.

Sweetening liquid composition: Honey, dried apple powder, dextrin, whole milk powder, water Example 3: 6 kg of corn grits, 4 kg of pectin powder, 0.8 kg of water
kg were mixed and extruded using an extruder in the same manner as in Example 1 to obtain about 9 kg of the product of the present invention.

Spray coat 8ky of the above product with the following composition, dry it with hot air, and make approximately 9.6kg of snack food.
I got it.

The pectin content in the main island is approximately 35% on a dry basis.

Composition of coating material Honey yogurt powder Dextrin Water Example 4 Corn grits 7kg, locust bean gum 1.5k
g, 1.5 kg of guar gum, and 5 kg of water were mixed and treated in the same manner as in Example 1 to obtain about 9 kg of the product of the present invention.

Seasoning was also performed in the same manner as in Example 1. The total amount of gums on the main island is about 24% as dry matter.

Example 5 8 kg of corn grits, 2 kg of sodium alginate,
0.1 kg of common salt and 1.5 kg of water were mixed and extruded using an extruder in the same manner as in Example 1 to form a product of the present invention of approximately 9.
I got kg.

The sodium alginate content in the main island is approximately 21% as dry matter.

[Brief explanation of the drawing]

The drawing is a cross-sectional view of the extruder.

Claims (1)

[Claims] 1. 10 to 50 parts of indigestible polysaccharide and 9 parts of flour or starch.
A non-digestible product characterized by adding water to a mixture of 0 to 50 parts to adjust the moisture content to 15 to 40%, and pressurizing the resulting moisture-adjusted mixture with an extruder to generate heat and release it into the atmosphere. Process for producing polysaccharide-containing foods. 2. The method for producing an indigestible polysaccharide-containing food according to claim 1, wherein the indigestible polysaccharide is glucomannan. 3. The method for producing an indigestible polysaccharide-containing food according to claim 1, wherein the flour mixed with the indigestible polysaccharide is corn grits, and the starch is mash potato.