JPS61289871A - Method for extrusion forming of food and extrusion forming machine for food - Google Patents

Abstract

PURPOSE:To obtain a porous food containing fine pores, by controlling the water-content of a food raw material in an extruder with an evaporation means, adding a foaming agent to the material, heating and kneading the mixture to disperse the foaming agent in the form of minute compressed gas bubbles in the raw material, and extruding the mixture into open air or an atmosphere having lower pressure than the inner pressure of the extruder. CONSTITUTION:The supplied food raw material is passed through the vent part 15 (composed of the vent port 5, the deaeration piping 11, the vacuum gauge 12, the control valve 13, the vacuum pump 14, etc.) of the cylinder 1 and the water-content of the material is adjusted by evaporating and dissipating the water contained in the raw material. A foaming agent other than water is added through the foaming agent introducing port 6 to the food material, and the foaming agent and the material are kneaded in the kneading and heating zone (the third zone 19) and at the same time, heated under pressure to heat the foaming agent above its decomposition temperature. The foaming agent is dispersed, by the above kneading and heating process, uniformly in the raw material in the form of minute compressed gas bubbles, and the mixture is extruded through the forming nozzle 4 attached to the end of the extruder into open air or into an atmosphere having a pressure lower than the inner pressure of the extruder.

Description

DETAILED DESCRIPTION OF THE INVENTION (Industrial Application Field) The present invention relates to a food extrusion force and food extrusion processing machine for continuous extrusion molding of food products having fine air bubbles.

(Prior Art) As a food extrusion processing machine, for example, the one shown in FIG. 4 is well known. This conventional one has a supply port 40 at one end,
It has a cylinder 42 with a molded "1" screw at the other end and a pair of "1" screws 43, 43 into the cylinder 42.
is rotatably inserted through the cylinder 42, and a heater 4 is inserted into the cylinder 42.
4 was installed.

This food extrusion processing machine kneads food raw materials supplied from a feeder [] 40 with feed screws 43, 43, heats and cooks them with a heater 44 while conveying them under pressure, and extrudes them into the atmosphere from a molding die 41. For example, it is used to form bar-shaped snack foods.

The food raw materials mentioned above generally contain water, so when the food raw materials are kneaded, heated and pressurized in a food extrusion processing machine and extruded into the atmosphere from the molding die 41, the water vapor generated in the cylinder 42 expands within the extruded material. When I opened a large number of air-sealed packets, 111 pieces were dried and porous.

Such porous corrosion +1 and 7゛(, screw shaft is 1
Puffed foods made from corn flour or corn grits (powder or granular coarse grains) using a 1' i-shaft extruder bar-shaped snack food) has actually been commercialized.

(Problems to be solved by the invention) 0; 1. Conventional food extrusion] - jil! According to the extrusion process T method, the air bubbles in the extruded food are very hollow and irregular in size and shape, and the surface of the product has large irregularities. The scope of developing and commercializing new food ingredients will be narrowed by a large amount.

Therefore, the present invention solves these problems and expands the possibility of developing new materials, and in particular, it provides a food extrusion T method and method that can mold fine, uniform, and highly foamed foods. The purpose is to provide food extrusion processing, 1jXl.

(Means for Solving the Problems) The method of the present invention for achieving the above object is characterized by removing the moisture contained in the supplied food raw materials in an extruder through at least a vaporization process. After adjusting the degassing, a blowing agent other than water is added, and the blowing agent is dispersed and pressurized in the raw material as minute gas aggregates. Microporous foods are manufactured by extruding into a low-pressure atmosphere that is lower than the internal pressure of the extruder.The equipment is characterized by a feeding port at one end and a molding nozzle at the other end. A food extrusion processing machine that uses a screw rotatably inserted into a cylinder to knead, heat, and press food raw materials from a supply port and extrude them from a molding die. The vent part, the addition port for adding the foaming agent to the food raw material, and the mixing part for kneading the added foaming agent and the food raw material are arranged from the supply port side to the molding die side.

(Function) According to the present invention, the food material containing moisture supplied from the supply port is sent to the molding die side while being pressurized by the feed screw and heated to an appropriate temperature. Steam is generated by this heating, and this steam is discharged from the vent section with its discharge pressure and discharge amount adjusted. By discharging water vapor from this vent part, the moisture content in the chamber *4 is adjusted, and excessive foaming due to excessive water vapor is prevented.

Next, a blowing agent that generates gas when heated is added to the food material through the addition port. The foaming agent added is uniformly kneaded into the food raw material in the kneading and heating section, and heated together with the food raw material under pressure so that the foaming agent reaches a temperature above its decomposition temperature.

In this way, after adjusting the water content in the food raw material to the minimum, a blowing agent having the amount of gas generated necessary for desired foaming is supplied in a fixed amount, so that stable constant-magnification foaming can be achieved. In addition, after the blowing agent is uniformly mixed and dispersed, it is heated under pressure to a temperature above its decomposition temperature, so that gas aggregation and segregation are prevented, and minute gas condensates are uniformly dispersed in the material.

Next, the above-mentioned material is extruded into the atmosphere through a molding die.The 44 wheel-1 that has come out of the molding die is molded into, for example, a rod-shaped body according to the shape of the die, and is depressurized under pressure. Each fine gas condensate expands to produce uniformly distributed small bubbles. As a result, fine, uniform, and highly foamed foods can be produced.

(Example) Hereinafter, embodiments of the present invention will be described in detail based on the drawings.

In FIG. 1, 1 is a cylinder of a food extrusion processing machine, and an axle screw 2 is rotatably inserted into the cylinder I. One end of cylinder 1 has cylinder 1
A supply port 3 for supplying food raw materials is provided inside the cylinder 1, and a molding metal 4 for extrusion molding is provided at the other end opening of the cylinder 1. The die 4 is provided with one or more forming holes having a cross-sectional shape according to the intended product shape.

A vent 5 and a foaming agent addition port 6 are opened in the cylinder 1 from the supply port 13 to the molding die 4 side.The cylinder 1 between the supply port 3 and the vent 5 is provided with a first heating A heater 7 heats the cylinder 1 between the vent hole 5 and the addition port 6, and a second heating heater 8 or a cooling device applies third and fourth heating to the cylinder 1 between the addition port 5 and the molding nozzle 4. 9° and 10 are attached respectively.
A degassing pipe 11 is connected to the vent 15,
A vacuum n112, a control valve 13, a vacuum pump 14, etc. are interposed in the pipe 11 to form a vent portion 15. A blowing agent metering feeder 16 is provided at the addition port 6 .

The relationship between the inner surface of the cylinder l and the screw 2 is such that the conveyed food material can be compressed at the positions where the first, second and fourth heaters 7,8 and 10 are provided, and the position where the third heater 9 is located. The structure is such that compression and kneading can be performed at the provided positions.

The function of the cylinder 1 of the food extrusion processing machine is 2. The first zone 17 is from the supply port 3 to the first heater 7, the second zone 18 is from the vent 5 to the second heater 8, and the second zone 18 is from the addition port 6 to the second heater 8. The area up to the three heaters 9 is divided into a third zone 19, and the area including the fourth heater 10 is divided into a fourth zone 20.

The first zone 17 has feeding, compression, and heating functions;
Food raw materials input into the cylinder 1 from the hopper through the supply port 3 are transported, heated, and compressed (including melting of the material) to vaporize moisture.

The second zone 18 includes water vapor deaeration, adjustment, temperature control, and compression (
Water vapor (including other gases) is discharged from the vent section I5, which has functions (including material melting) and removes and adjusts moisture in food ingredients. It also has a heating and cooling section to adjust the temperature of the material to a temperature suitable for subsequent processing, and also compresses the material 1 to seal the material.

The third zone 19 has a blowing agent addition and kneading function, in which the blowing agent is fed in a fixed amount from the addition port 6 in the open section of the screw 2, compressed and kneaded, and preheated to near the blowing agent decomposition temperature. That is, this third zone 19 is a kneading/heating section that kneads the added foaming agent and the food raw material and heats the foaming agent under pressure so that the temperature reaches or exceeds its decomposition temperature.

The fourth zone 20 pressurizes and raises the temperature of the material to completely decompose the blowing agent.

"The food reactor 1 that has passed through each zone 17.1B and 19.20 of Section 2 and the foaming agent added during the process is transferred to the screw 2.
When the gas is extruded from the molding die 4 into the atmosphere, the internal gas expands and molds the porous body.

As the above-mentioned foaming agent, gas (N2
, Co, , 02, 120, etc.), such as sodium bicarbonate powder, can be used.

According to the embodiment of the present invention, after deaerating the excess water-containing bone, the foaming agent is uniformly kneaded into the material, and then the temperature is raised to the gasification temperature under pressure, so that the gas aggregation, Uniform fine bubbles are obtained without segregation or excess.

The first dune 17 is particularly effective for foam extrusion of high-moisture raw materials when used together with a dehydration cylinder 21 as shown in FIG.

That is, the dehydration cylinder 21 is mainly composed of a dehydration liner 22, a cylinder body 23, and a cover 24, and the dehydration liner 22 is made of a perforated plate-like cylinder, a liner with long horizontal slits, continuous porous ceramics, sintered alloy, or Hard plastics etc. are used.

This dehydration cylinder 21 performs the subsequent dehydration of water stems more effectively by first dehydrating the water through a physical squeezing action.

Foaming agents include inorganic powders mentioned in 2 above, their dispersions with edible oils, pastes, etc. In addition to inorganic and organic powders and liquids, gases such as N2 and CO□ gas or low boiling point It is also possible to directly inject volatile liquids. In the case of pressurizing gas or liquid, as shown in FIG. 3, it is also possible to provide a gas or hydraulic pressure flow M control valve 25 at the addition port 6 and pressurize the gas or liquid into the cylinder 1 using a metered pump (not shown).

In addition, if the organization, fusion, etc. of the raw material itself is improved and the material becomes a dense viscoelastic-plastic material, the effect of finer and more uniform foaming will be improved. It is more preferable to add a caking agent or a viscoelasticity adjusting agent such as starch together with the blowing agent or by mixing it in advance.

(Effects of the Invention) According to the present invention, by removing water in food raw materials at the vent section, excessive foaming due to excessive water vaporization is prevented, and the amount of generated gas required for desired foaming is then The foaming agent with the following properties is supplied by train, kneaded, pressurized, and heated to 11L, allowing for stable foaming at a constant ratio, as well as the collection of gas,
Segregation is prevented and minute gas condensates are uniformly distributed throughout the material.

Therefore, after the above material leaves the molded LI metal, it is depressurized to the atmosphere, and each fine gas condensate expands, producing uniformly dispersed small bubbles, forming fine, uniform, and high-magnification foamed foods. can do.

[Brief explanation of the drawing]

FIG. 1 is a sectional view of a cylinder showing an embodiment of the present invention, and FIG.
The figure is a sectional view when a dehydration cylinder is used in combination, FIG. 3 is a sectional view of an addition port when a liquid or gas is used as a foaming agent, and FIG. 4 is a sectional view showing a conventional example. 1... Cylinder, 2... Screw, 3... Supply port, 4... Molding die, 6... Addition [1, I5...
Vent part, 19...Kneading heating part (third zone).

Claims (1)

[Claims] 1. After adjusting the moisture contained in the supplied food raw material in an extruder through at least a vaporization process,
Subsequently, a blowing agent other than water is added, and the blowing agent is dispersed and pressurized in the raw material as minute gas aggregates, and then exposed to the atmosphere or at least at a low pressure below the internal pressure of the extruder through the molding die at the tip of the extruder. A food extrusion processing method characterized by producing a microporous food by extruding it into an atmosphere. 2. Claim 1, characterized in that a caking aid such as starch or a viscoelasticity adjusting aid is added to the supplied food raw material in advance or from an appropriate location in the extruder.
The extrusion processing method for foods described in Section. 3. Food extrusion, in which the food raw materials from the supply port are kneaded, heated and pressurized, and are extruded from the molding nozzle using a screw rotatably inserted into a cylinder with a supply port at one end and a forming nozzle at the other end. In the processing machine, the cylinder includes a vent part for removing water from heated food raw materials, and an addition port for adding a foaming agent to the food raw materials.
A food extrusion processing machine characterized in that a kneading section for kneading an added foaming agent and a food raw material is arranged from a supply port side to a molding die side. 4. A blowing agent is one that generates gas when heated,
4. The food extrusion processing machine according to claim 3, wherein the kneading section, in addition to kneading, heats the foaming agent under pressure so that the temperature reaches or exceeds its decomposition temperature. 5. The food extrusion processing machine according to claim 3, wherein the blowing agent is a gas or a low-boiling volatile liquid, and the kneading section is one that applies pressure in addition to kneading.