JPS61271960A - Production of food like rice cake - Google Patents

Abstract

PURPOSE:To obtain a food having the palatability of rice cake, by kneading a mixture of nonglutinous rice flour, starch and salt with water in a twin-screw extruder, and heating, deaerating and forming the mixture. CONSTITUTION:A powdery mixture of nonglutinous rice flour, starch and salt is supplied together with water to the feed barrel A, transferred through the heating and cooling zones comprising the standard barrels B1, B2 and B3, treated in the vent barrel C to discharge air and water, and extruded through the die D in the form of a rod or plate. The amount of the starch is 10-50pts.wt. per 50-90pts.wt. of the nonglutinous rice flour, and that of water is 30-60pts. wt. to impart the powdery mixture with fluidity in the extruder.

Description

Detailed Description of the Invention (Industrial Field of Application) The present invention provides a food product having a mochi-like texture made from starch and glutinous rice flour having the first supply amount, in place of the seedwood mochi made from seedwood. Relating to a method of manufacturing.

(Conventional technology) On the Korean Peninsula, rice cakes made by steaming fried rice are collectively called ``toku'' and are mainly eaten as a New Year's zoni. Toku is made by steaming and pounding Korean rice cakes and rolling them into long sticks with a diameter of 10 to 3 Qm.Hintteok is a white rice cake that is hardened and then cut into thin diagonal pieces.
Boiled with eggs, vegetables, and seafood, it is called ``dok'' or ``totsukuk.''

To produce toku in this way, there is a kneading process of kneading glutinous rice flour and water, a steaming process of heating, a cooling process of cooling to the desired molding temperature, a molding process to adjust the shape, a curing process,
Each step of the cutting process is required, and there are many undesirable points such as losses and high labor costs during each processing step.

On the other hand, in JP-A No. 59-196050, polished steamed rice grains are pushed into a single-screw continuous kneading type mochi making machine, molded and discharged at an extrusion pressure of 5 to 100 kg/cII, and dried. , a method of molding is disclosed. However, this production method involves soaking polished rice grains in water.
After draining and steaming, it must be further molded using a single-screw continuous kneading type mochi making machine.Furthermore, by steaming the polished steamed rice grains, the adhesion of the steamed rice grains to each other becomes significant. It has the disadvantage of reducing efficiency. In addition, with this method, it is necessary to spray 300 to 400 g of room temperature fresh water per 5 kg of steamed steamed rice grains during molding, but it is difficult to spray evenly, and for this reason, the quality after extrusion molding is low. It is difficult to obtain stable rice cakes due to uneven molding.

Furthermore, JP-A-55-71463 discloses a method for producing a dried noodle-like food from glutinous rice flour and tapioca starch, but in this method as well, glutinous rice flour and tapioca starch are kneaded with water or steamed in advance. After kneading, the mixture is kneaded and extruded using a spaghetti test-making machine, and then formed into a belt by roll rolling, which makes the manufacturing process complicated.

(Objective of the Invention) Therefore, the object of the present invention is to produce a food product having a mochi-like texture using glutinous rice flour as the main ingredient, without requiring complicated processes, and by using a single device using a twin-screw extruder. It is an object of the present invention to provide a method for producing a mochi-like food of stable quality.

(Structure of the Invention) As a result of extensive research, the inventor has devised a method for introducing a powder mixture consisting of glutinous rice flour, starch, and salt into a twin-screw extruder that has a self-cleaning action without contacting it with water or steam in advance. The mixture is mixed with water inside a twin-screw extruder,
The present inventors have discovered that by performing heating, degassing, and molding processes, it is possible to simplify the manufacturing process and obtain an excellent rice cake-like food with stable quality, and have completed the present invention.

In the present invention, a powder mixture consisting of 50 to 90 parts by weight of glutinous rice flour, 10 to 50 parts by weight of starch, and 0 to 2 parts by weight of salt is prepared in advance.
Pour into a twin-screw extruder that has a self-cleaning action without contacting with water or steam, mix with 30 to 60 parts by weight of water inside the twin-screw extruder, heat, degas, and mold. This is a method for producing a mochi-like food characterized by the following. Inside the twin-screw extruder, it is mixed with water in the first stage, heated at a temperature of 100 to 150 °C (product temperature) in the second stage, degassed in the third stage, and kneaded with water in the fourth stage.
It is desirable to carry out extrusion molding at a temperature of 00°C (product temperature).

The mochi-like food according to the present invention has good elasticity and extensibility properties, which prevents the rice cakes from collapsing when cooked, and does not stick to each other. It is a versatile food material that can be eaten as an ingredient in shark roe, meat buns, spaghetti, and sauces, as well as with bean paste and soybean flour.

The manufacturing method of the present invention will be explained in detail below.

The twin-screw extruder used in the present invention is composed of a barrel, two screws, a die, and a screw drive unit, and the barrel and screw can be divided into blocks, and the two screws are mutually engaged. It is preferable to use a model similar to the one shown below.

That is, as shown in FIG. 1, a feed barrel A1 supplies a powder mixture consisting of glutinous rice flour, starch and, if necessary, salt, and water; a PA skewer barrel B having heating and cooling means;
1. It is preferable to have a pent barrel C and a die D for discharging air and moisture, and the number and combination of barrels can be changed depending on the purpose.

In addition, as shown in Fig. 2, the screw has a kneading disk 1 for sufficiently kneading the powder mixture and water, a forward screw element 2 for conveying the powder mixture in the forward direction, and a reverse screw element 3 for conveying the powder mixture in the reverse direction. Preferably, the length, number, and position of these disks and elements can be changed depending on the purpose. The reverse direction screw element 3 is arranged immediately before the outlet of the pent barrel, and kneading discs l are installed at two, preferably three or more places between the reverse direction screw element 3 and the forward direction screw element 2 in the feed barrel A. It is desirable to place

According to the method of the present invention, the desired product quality can be obtained by adjusting the combination of the barrel and screw element of the twin-screw extruder, the amount of powder mixture and water supplied, the temperature of the barrel, the shape of the die, and the rotation speed of the screw. By adjusting the temperature so that it is possible to perform uniform processing on the raw material.

In addition, by using a twin-screw extruder in which two screws engage with each other and have a self-cleaning effect, some of the raw materials are not processed unnecessarily for a long or short time, and the processing stays at a certain level. You can secure time.

The glutinous rice flour used in the present invention refers to so-called joshin flour prepared by milling broken rice. Examples of starch include starches such as wheat starch, potato starch, sweet potato starch, corn starch, and tapioca starch, as well as those obtained by chemically processing the above-mentioned starches, and these may be used singly or in combination of two or more. can do.

These starches have the effect of smoothing the surface of mochi-like foods and improving their texture.
Requires 1 part by weight of 10-50 starch.

When the proportion of starch is smaller than this, the texture softens quickly during eating, and the surface becomes insufficiently smooth. On the other hand, if the proportion of starch is high, the elasticity increases and the texture becomes rubbery, making it impossible to obtain desirable extensibility.

It is desirable to premix the glutinous rice flour, starch, and salt using a blender, Nauta mixer, ribbon blender, etc. to form a powder mixture. The powder mixture is quantitatively fed to the feed barrel of a twin-screw extruder using a table feeder, an axle coil feeder, a twin-screw feeder, or the like.

For water, use a metering pump such as a diaphragm pump.
Part of the hopper of the twin-shaft extruder feed barrel,
Alternatively, feed water quantitatively from the feed barrel side water inlet.

Water must be added in an amount of 30 to 60 parts by weight, which is sufficient to form a rice cake dough and which is necessary to provide fluidity inside the twin-screw extruder.

When the mochi-like food is a dried product with a moisture content of around 14%, it is preferably 30 to 40 parts by weight to reduce drying costs, and when the mochi-like food is a frozen product or a vacuum-packed product, it is preferably 4 parts by weight.
The amount is preferably 0 to 60 parts by weight.

The quantitatively supplied powder mixture and water are kneaded in the first stage inside the twin-screw extruder, and in the second stage they are kneaded to 100%
Heat at a temperature of ~150°C (product temperature). Within this temperature range, the glutinous rice flour and starch are sufficiently gelatinized and gelatinized. Next, in the third step, the gelatinized mochi dough is transferred to a pent barrel connected to a vacuum pump to remove air and moisture. By degassing in the third stage, the structure of the rice cake-like food becomes dense, making it elastic and chewy in texture. Under reduced pressure, the moisture in the gelatinized mochi dough is evaporated due to the drop in the saturated vapor pressure of water, which facilitates the subsequent drying process.Moreover, the mochi dough can absorb the latent heat of vaporization caused by water evaporation. Because of the melting, the temperature of the mochi dough decreases, which can lead to the desired molding processing temperature.

Next, in the fourth step, the mochi dough is molded into a desired shape using a die at the tip of the biaxial extruder. The temperature (material temperature) when extruding through this die part is 70 to 100℃.
It is desirable that A molding temperature exceeding 100° C. tends to cause the disadvantage that the structure foams and the density collapses. At a temperature of 70 to 100 degrees Celsius, mochi dough is molded with "fluidity and a strong structure," but at a temperature of 70 to 100 degrees Celsius,
This is thought to be because at temperatures lower than ℃, it is molded in a ``weak plastic state that hardens only with the adhesive force of the starch glue.''

When molding at 70-100℃, for example, the diameter is 2-30℃.
IIIIn rod-like or with a wall thickness of 5 to 3
It suffices to attach a die that forms a 0-city plate shape, and it is also possible to select a die that forms a desired shape.

The rice cake-like food, which has been molded into a rod, plate, or other desired shape, is cut into pieces of about 5 to 500 ml, and then dried or frozen.

The present invention is a method for producing a mochi-like food with stable quality by using a single twin-screw extruder with self-cleaning action, instead of the conventional mochi-like food produced through a complicated process. , If necessary, add natural seasonings, spices, etc. to the powder mixture to flavor it.
It is also possible to add pigments such as natural pigments for coloring.

(Example) EXAMPLES Hereinafter, the present invention will be explained in more detail by showing examples.

Example 1 82 parts by weight of glutinous rice flour (“Maruba” manufactured by Nippon Seifun@), 18 parts by weight of corn ml) (aji no a@lr nissancons), and 0.4 parts by weight of table salt were mixed for 10 minutes with a ribbon blender. , a powder mixture was obtained.This powder mixture was fed using an axle coil feeder 4 at a rate of 32 kg per hour, while separately from this, water was fed using a metering pump 5 at a rate of 17 kg per hour. Then, the mixture was supplied to feed barrel A of a two-screw extruder (TEM-50 model manufactured by Toshiba Machine Corporation) having a self-cleaning function.

As shown in Fig. 1, the barrels of this twin-screw extruder consist of a total of 6 blocks including a feed barrel Δ1 block, a standard barrel B4 block, a pent barrel Cl block, and a flat die D of 61111DX10011111.
As shown in Fig. 2, the screw is composed of three kneading disks, one reverse direction screw element, and the remaining forward direction screw elements. The screw rotation speed during operation is 96 rpm,
The temperature of the standard barrels of Bl, B2, and B3 was set to 135°C, and the temperature of barrel C1, barrel B4, and die D was set to 75°C).

Under these conditions, the powder mixture and water were kneaded, heated, and deaerated in a twin-screw extruder to obtain a rice cake-like food of stable quality according to the present invention. This was cut into lengths of 60111111, and the moisture content was 1 at 49% humidity and 32°C.
It was dried until it became 3.5%.

Example 2 A powder mixture was prepared by changing the proportions of glutinous rice flour, potato starch, and salt as shown in Table 1, and the powder mixture used in Example 1, which had a self-cleaning effect, was prepared using a twin-screw feeder. 25 per hour into the feed barrel of the axial extruder
It was supplied at the rate of kg.

On the other hand, water was supplied from a diaphragm pump at a rate of 11.3 kg/hour from the side water inlet of the feed barrel. The screw rotation speed at this time was 75rpIT11 kneading.
Heating to 118℃ (product temperature measured between barrel B2 and barrel B3), degassing 600 Inm11g (barrel C)
A mochi-like food product was obtained by extrusion into a rod shape with a diameter of 7 mm at 82° C. (dice D1 product temperature). Then cut it into 6 lengths,
It froze quickly.

Table 1 The obtained samples were boiled for 2 minutes in a boiling consomme soup, and each sample was evaluated. The results are shown in Table 2.

In the samples of Nα2, Nα3 and Nα4 in Table 2, the effect of adding starch was observed.

Example 3 62 parts by weight of Joshin flour, 38 parts by weight of wheat starch, and 1 and 2 parts of common salt were mixed in a V blender for 14 minutes to obtain a powder mixture.

This powder mixture was charged at 30 kg/h and water at 13 kg/h into the feed barrel of the twin-screw extruder used in Example 1, which had a self-cleaning effect.

When performing the mixing, heating, degassing, and molding of a powder mixture and water in a twin-screw extruder, the processing temperature during molding (material temperature in die D) and the presence or absence of degassing (barrel C) are important. The settings were set as shown in Table 3. In addition, barrel Bl, B2
, B3 was set at 150°C.

Table 3 Samples of Nα6 to Nα9 extruded from a light intensity die with a diameter of 5IIIO at a screw rotation speed of 12 Qrpm were evaluated, and the results shown in Table 4 were obtained.

Table 4 As shown above, degas with a pent barrel and heat to 70-100℃.
By molding at a temperature of (product temperature), it was possible to obtain an excellent mochi-like food.

Example 4 74 parts by weight of glutinous rice flour, 20 parts by weight of tapioca starch, 6 parts by weight of potato starch, 0.2 parts by weight of salt, and 0.0 parts by weight of red yeast rice pigment for coloring.
1 part by weight and 1.6 parts by weight of HAP (animal protein hydrolyzate) were added and mixed. This mixture was fed into the feed barrel of the self-cleaning twin-screw extruder used in Example 1 at a rate of 18 kg/hour;
Water was supplied at the rate of kg.

The screw rotation speed at this time was set to 44 rpm,
The mixture and water are kneaded and heated in a twin-screw extruder, and transported to a temperature of 390 mmHg in Pent Barrel C.
311Ild at a temperature of 71℃ (product temperature).
Extrusion molded using a light intensity die.

The mochi-like food thus obtained was cut into 5 mm lengths, and the dough mixed with the following formulation was wrapped in gyoza skin and steamed for 7 minutes to obtain mochi-filled gyoza.

Pork Meat 8 (Heavy items) Pork
11 Umami 2 Mochi-like food 25 Cabbage 37 Nagane
GI 8 shi ita ke 1 ni
8 mins 2 wheat gluten 1 salt 0.7 soy sauce
Oil 2.5 sesame oil
3.1 Monosodium glutamate 0.5 (Effect of the invention) According to the present invention, the manufacturing process is simpler than the conventional method of manufacturing a mochi-like food using glutinous rice flour as the main ingredient, and the quality is more stable. Mochi-like foods can be produced.

[Brief explanation of the drawing]

FIG. 1 is a side view showing a specific example of a twin-screw extruder used to carry out the method of the present invention, and FIG.
FIG. 2 is a side sectional view showing an example of the arrangement of screws in the extruder of FIG. 1; A...Feed barrel, B1, B2, B3 and B4...Standard barrel,
C...Pent Barrel, D...Dice, 1...21 Tinktisk, 2...
・Forward screw element, 3... Reverse screw element, 4... Powder feeder, 5... Stationary pump, 6... Vacuum pump, 7... Drive section. Figure 1 8: Intelligence 1 Barrel C; Be > Y Comb) D: Taos ll 2 FI

Claims (2)

[Claims] (1) A two-screw type that has a self-cleaning effect, allowing a powder mixture consisting of 50 to 90 parts by weight of glutinous rice flour, 10 to 50 parts by weight of starch, and 0 to 2 parts by weight of salt to be cleaned without prior contact with water or steam. Pour into an extruder, mix with 30 to 60 parts by weight of water inside the twin-screw extruder, heat,
A method for producing a mochi-like food characterized by deaeration and molding. (2) The method according to claim (1), wherein the processing temperature (product temperature) during molding is 70 to 100°C.