JPS61119167A - Preparation of yeast-containing food - Google Patents

Abstract

PURPOSE:To prepare a yeast-containing food suitable as a food in its flavor, taste, texture and shape, etc., and having extremely high nutrient value, by treating yeast and cereal such as starch under high temperature and pressure. CONSTITUTION:Arbitrary yeast is added to preferably a starchy cereal raw material such as rice, wheat, corn, etc. in an amount of 10-50wt% based on the whole raw materials in dry basis, and the mixture is added with water to attain a water-content of 8-70wt%. The obtained mixture is subjected to the reaction under kneading, compression, crushing, shearing, and melting and to the sterilization treatment at 60-200 deg.C, preferably 120-160 deg.C and 30-200kg/cm<2>, preferably 50-130kg/cm<2> pressure. If necessary, the product is expanded by exposing to atmospheric pressure.

Description

[Detailed Description of the Invention] The present invention relates to a method for producing yeast-containing foods, and more specifically, uses yeast and grains such as starch, which have high nutritional value, as basic materials,
This invention relates to a method for producing yeast-containing foods that are highly adaptable to foods in terms of aroma, taste, texture, shape, etc. by a specific production method, and also have extremely high nutritional value.

It has been known that yeast contains many components such as proteins, amino acids, and vitamins, and has high food value. However, compared to their food value, yeast products have a unique odor called yeast odor, and they also have drawbacks in terms of taste, such as coarse taste and astringency. Mixing is restricted.

Various methods have been proposed to improve these drawbacks, such as a method of enzymatically treating yeast itself (Japanese Patent Laid-Open No. 53-81
683, JP-A-53-18773), a method of frying yeast in oil (Japanese Patent Publication No. 47-42519)
, method of bringing yeast into contact with polyhydric alcohol (Japanese Patent Application Laid-Open No. 1983-1999)
-68272), etc. However, these conventional methods impair the nutritional usefulness of yeast and are not economically superior.

Moreover, the yeast odor could not be sufficiently eliminated.

Regarding the use of yeast in foods, for example, when adding it to snack foods, these properties cannot be satisfied unless the amount of yeast added is 10% by weight or less from the viewpoint of molding or the relationship with the degree of expansion. It has been reported that there is no (
Special Publication No. 51-34892, Special Publication No. 55-4261
Publication No. 4, etc.).

Thus, when yeast is used as a food material, the amount used remains at most about 10%. However, if the amount added to food is at this level, the nutritional value of yeast cannot be fully utilized.

On the other hand, flavor, texture, etc. are important factors in foods, and defects in these are unacceptable.

Therefore, the present inventors have solved the above-mentioned problems when adding yeast to snack foods, confectioneries, etc., and have attempted to produce foods that can be mixed with a high content of nutritious yeast and have excellent palatability. I did as much research as possible. As a result, yeast such as beer yeast, wine yeast, and sake yeast are mixed with starchy grain materials such as rice, wheat, and corn, as well as auxiliary ingredients, and heated to high temperatures.

We have discovered that the desired product can be obtained by treatment under high pressure and further swelling treatment if necessary, and have completed the present invention based on this knowledge.

That is, in the present invention, raw materials such as yeast and grains are mixed, water is added to adjust the moisture content, and the temperature is 60 to 200°C and the pressure is 3.
Knead while heating and pressurizing at 0 to 200 kglcr&,
A yeast-containing food product characterized by being subjected to compression, crushing, shearing, melting reaction, and sterilization treatment, and if necessary, being further reduced in pressure to atmospheric pressure and expanded, or reduced in pressure to atmospheric pressure after cooling and not expanded. The present invention provides a method for manufacturing.

The yeast used in the present invention includes those that are edible and those that are used in food production and are recognized as safe. Specific examples of these yeasts include Torulops
is utilis, Torulopsis uti
lisvar, thermophila, toru
lopsis utilis var.

major, Torulopsis pulcher
rin+a, Mycotorulajapanica
, Mycotorula 1ipolytica,
Candida arborea, Candida t
tropicalis, Endomyces vern
alis.

Hansenula anomala, Hansen
ula 5uaveolens.

Yeast such as Saccharomyces cerevisiae, brewer's yeast (Saccharomyces c.
erevisiae, Saccharomycesu
varum, etc.) Sake yeast (Sacch, cer
evisiae) + baker's yeast (same as before), alcohol yeast (same as before), wine yeast (same as before), various yeasts used in the production of miso and soy sauce (for example, Saccharomy
ces rouxii + Zygosaccharomy
ces spp, etc.). The yeast may be in any form such as fresh yeast, dry yeast, or yeast extract extraction residue.

Next, various grain materials can be used, but starchy materials are preferred, such as rice.

Various forms can be used. In addition, nuts neck, lucium raw materials (cow bone, fish bone, etc.), seasoning (9) flavoring (1) coloring, etc. can be used as appropriate.

In the present invention, the blending amount of each of the above raw materials is not limited,
You can use an appropriate amount of each in consideration of the purpose of use, but in order to fully utilize the characteristics of yeast, which is high in protein, high in minerals, and high in vitamin BJF, it is necessary to use 10 to 50% by weight (in terms of dry matter) of the total raw materials. , preferably 10-3
The content should be 0% by weight (on a dry matter basis).

Mix the above raw materials and add water to adjust the water content (including water in the raw materials) to 8 to 70% by weight1. Preferably 10-3
Adjust to 0% by weight. Here, if the water content is less than 8% by weight or more than 70% by weight, there is a problem that molding is difficult.

After adjusting the moisture content, the temperature is 60-200℃, preferably 120-1
Kneading, compression, crushing, shearing, melting reaction and sterilization are carried out at a temperature of 60 DEG C. and a pressure of 30 to 200 kg/d, preferably 50 to 130 kg/c+a. Note that the operations from mixing to processing under high temperature and high pressure are usually performed continuously as a series of steps using a twin-screw extruder.

Thereafter, if necessary, the pressure is reduced to atmospheric pressure to cause swelling. Usually, the material is extruded into the atmosphere through a small hole connected to a device such as the extruder, and the pressure is rapidly reduced to cause expansion. This expands 1.5 to 10 times, preferably 3 to 5 times.

The puffed product is string-like or plate-like, and as moisture is released, substances that cause unpleasant yeast odor are also volatilized, and the yeast odor is significantly reduced. Furthermore, the heat treatment also produces flavors derived from grain raw materials, which has the effect of masking yeast odor. Moreover, this puffed product has a crunchy texture and does not stick to the inside of the oral cavity. The puffed product is cut into appropriate dimensions using a cutter or the like, and if necessary, subjected to post-processing such as seasoning and drying to produce a product. Contains yeast in the final product! (in terms of dry matter) is 10 to 50% by weight, and a food with high nutritional value derived from yeast can be obtained. Note that if swelling is not desired, the pressure may be reduced to atmospheric pressure after cooling.

Next, the present invention will be explained in detail with reference to Examples.

Example 1 14 kg of corn grits (5% moisture) and 6 kg of dried beer yeast (5% moisture) were mixed to obtain a raw material containing 30% by weight of yeast (in terms of dry matter). This raw material fee 2
0 kg was placed in a twin-screw extruder, water was continuously supplied at a rate of 4.742/hr, the total water content including raw material water was 20%, and the rotation speed was 96.
r, p, m, (25kg/hr), temperature 180℃
Shearing, /8 melting reaction, and sterilization were carried out under conditions of a pressure of 30 kg and 7'cnlQ.

Subsequently, the obtained processed raw material was extruded into the atmosphere through a nostle with a diameter of 4 am to obtain a string-like material expanded to a diameter of 8 to 10 mm, which was cut into a length of 20 mm with a rotary cutter and dried with hot air. It was dried in a machine to a moisture content of 5% to obtain 19.5 kg of yeast-containing food.

The yeast content, presence or absence of yeast odor, texture, and evaluation results of this product are shown in Table 1.

Example 2 17 kg of corn grits (5% moisture) and 3 kg of dry brewer's yeast (5% moisture) were mixed to obtain a raw material with a yeast content (in terms of dry matter) of 15% by weight. 20 kg of this raw material was placed in a twin-screw extruder, water was continuously added at a rate of 1.41/hr to make the total water content including raw material water 10%, and the rotation speed was 96 r, p, m.

(25kg/hr), temperature 150℃, pressure 100kg
Shearing, melting reaction and sterilization treatment under /cJG conditions
L) was carried out.

After the treatment, the obtained processed raw material was extruded into the atmosphere through a nozzle with a diameter of 4 mm to obtain a string-like material swollen to 8 to 10 cranes. This string-like material was cut into 20 lengths using a rotary cutter and then dried to a moisture content of 5% using a hot air dryer to obtain 19.3 kg of yeast-containing food.

Table 1 shows the yeast content, presence or absence of yeast odor, texture, and evaluation results of this product.

Example 3 Flour (5% moisture) 9 kg, skim milk powder (5% moisture) 1
kg and 10 kg of dry beer yeast (5% moisture) were mixed to obtain a raw material with a yeast content (in terms of dry matter) of 50% by weight.

Put 20kg of this raw material into a twin-screw extruder, and add 1 liter of water.
4.64! Continuously inject water at /hr to maintain a moisture content of 30%, including raw material moisture, and set the rotation speed to 14 Or, p, m.
, (41kg/hr), temperature 120℃, pressure 180℃
Shearing, melting reaction, and sterilization were performed under the conditions of kg/cJG.

After the treatment, the obtained processed raw material was extruded into the atmosphere through a 1.5 mm x 18 fin hole to a thickness of 511 mm. A plate-like swollen product with a width of 23 and a thickness of 11 was obtained. This expanded material was cut into a length of 35 mm using a cutter, and the measurement results were measured using a hot air dryer.
Shown in the table.

Comparative Example 1 0.7 Il of water was added to 1.7 kg of wheat flour (5% moisture) and 0.3 kg of dry brewer's yeast (5% moisture) and mixed.

After kneading, the mixture was formed into a disk shape with a diameter of 40 mm and a thickness of 5 am, and then dried and baked at 150° C. for 30 minutes to obtain a yeast-containing food. Table 1 shows the measurement results of the physical properties of this product.

Comparative Example 2 A yeast-containing food was obtained in the same manner as in Comparative Example 1, except that the amount of flour used was 1.86 kg and the amount of dried beer yeast was 0.14 kg.

Table 1 shows the measurement results of the physical properties of this product.

Table 1 *1: Ten experienced panelists evaluated the food products on a 5-point scale, and the average value is shown.

The evaluation criteria are as follows.

5...Very good, 4...Good, 3...Fair 2.
...Slightly inferior. ■... Extremely inferior 5 Procedural amendment (7 phantom March 22, 1985)

Claims (2)

[Claims] (1) Mix raw materials such as yeast and grains, add water to adjust the moisture content, heat at a temperature of 60 to 200°C, and apply a pressure of 30°C.
A method for producing a yeast-containing food, which comprises performing kneading, compression, pulverization, shearing, melting reaction, and sterilization treatment while pressurizing at ~200 kg/cm^2. (2) The production method according to claim 1, wherein the yeast content of the yeast-containing food is 10 to 50% by weight.