JPS61293357A - Food material having noodle-like texture and produced by extrusion-cooking process - Google Patents

Abstract

PURPOSE:To obtain a food material having noodle-like texture, desirable physical properties caused by the physical and chemical bonding of raw materials, excellent nutrient value, taste and flavor and extremely smooth surface, by treating a raw material mixture with an extruder. CONSTITUTION:An animal or vegetable protein such as ground fish meat, paste of animal or poultry meat, etc., and starchy material such as cereal flour, cereal starch, etc., are used as main raw materials and an animal or vegetable oil or fat, vegetables, algae, plasticizer, seasoning, spice, colorant, flavor, etc., are used as the subsidiary raw materials. The above raw materials are mixed with a mixer by conventional method. The obtained mixture is introduced into the cylinder of an extruder and treated under a screw revolution speed of 50-200rpm and the screw-tip temperature and the extrusion nozzle temperature of 140-165 deg.C. The product extruded through the nozzle is cut to proper length, cooled with air and packaged.

Description

[Detailed description of the invention] <Industrial application field> The present invention uses animal and vegetable protein raw materials and starch raw materials as main raw materials, and uses animal and vegetable oils and fats, vegetables, seaweeds, plasticizers, seasonings,
The present invention relates to a food material having a noodle-like structure manufactured through an extrusion cooking process using spices, flavoring agents, colorants, etc. as auxiliary raw materials.

<Prior art> The conventional method of manufacturing noodles is to use grain powder such as wheat flour or buckwheat flour as the main raw material, add water, yam, egg white, brine, etc., knead it, and then physically process it using simple rolling rolls. It is carried out by a combination of various independent processes, such as rolling it, cutting it with a noodle cutter, extruding it under pressure, cutting it, heating it in a steaming box and boiling water, or frying it in heated cooking oil. It had been.

<Problems to be Solved by the Invention> The purpose of the present invention is to mix a mixture of five food raw materials at high temperature, high pressure, By causing a physical and chemical reaction called shearing to give denaturation and organic bonding between raw materials, we can provide a noodle-like food material with new physical properties not previously available, and we can process raw materials with a single device. Conveyance and homogeneous mixing, kneading with temperature rises and falls as the conveyance progresses, high-temperature and high-pressure shearing, physical and chemical modification and bonding, and extrusion molding operations are performed continuously. Time required: 60~
We provide food materials obtained by a labor-saving and energy-saving manufacturing method that can be completed in a short time of 90 seconds.

Means for Solving the Problems In the present invention, a conventional method is used for preliminary mixing of raw materials, but after that, the mixed raw materials are conveyed by a screw set in the cylinder of the extruder to further homogenize the raw materials. with the operation of mixing.

As the transportation of raw materials progresses, the temperature is gradually increased,
The raw material is plasticized by lowering the raw material through a kneading process, the raw material is sheared and deformed using the water vapor pressure generated from the plasticized raw material and a special screw, and the raw material is transferred to a nozzle using the conveying force of the screw and the generated water vapor pressure. The operation of forcibly guiding the inside and extruding while forming is performed continuously in one device, and this continuous 5
The method is characterized by causing physical and chemical reactions in the raw materials through two operations to modify the 1M material and provide new bonds, thereby obtaining a noodle-like textured food material with completely new physical properties.

As described above, in the present invention, each process is not divided as in conventional methods, but everything except the pre-mixing of raw materials is carried out continuously in one device, and the above five operations can be performed in seconds. The most important feature is that it is done.

Products manufactured by the method described here are processed under high temperature and high pressure with shearing, which causes proteins in the raw materials to undergo thermal denaturation and orientation phenomena, while starch becomes glue. These two denatured main raw materials become entangled with each other to form a structure with unique viscoelasticity, and further pressurize the auxiliary raw materials such as fats and oils, vegetables, seaweed, seasonings, and spices. , the unique flavor obtained by heating,
With the help of the plasticizer, the denatured main raw materials intertwine in an intertwined structure, resulting in a noodle-like structure with a unique flavor and texture not previously available. Conventional noodle structures are made by simply kneading raw materials, cutting them with light rolling, and then heating them. Although the raw materials have been physically modified and combined, they have not been chemically modified and combined. First, the tissue binding is basically different from this product, so its tensile strength is weaker, and it should be seen as a collection of partially different tissues. , and it absorbs water and causes a phenomenon of stretching in a short time.

The detailed manufacturing process for obtaining the food material of the present invention is as follows.

The main raw material animal and vegetable proteins used in this production method are fish meat, surimi, seafood paste, and animal and bird paste.

Use one or a mixture of two or more of milk, powdered milk, egg protein, blood plasma protein, wheat protein, and soybean protein.

The main starch material used is one or a mixture of two or more of grain flours such as wheat flour, barley flour, buckwheat flour, rice flour, rye flour, and corn flour, grain starch, rhizome starch, and the like.

The vegetables used as auxiliary raw materials include one or a mixture of two or more of fresh pastes or dry powders of onions, carrots, spinach, etc. Seaweeds include kelp, wakame,
Use one or a mixture of two or more of fresh paste or dry powder of Asakusa nori, hijiki, etc.

The fat and oil raw material used as the auxiliary raw material is one or a mixture of two or more of animal and vegetable oils and fats and animal and vegetable phospholipids.

As the plasticizer as an auxiliary raw material, one or a mixture of two or more of glycerin, pullulan, sorbitol, fatty acid esters, etc. is used.

Further, as a seasoning as an auxiliary raw material, one or a mixture of two or more of natural seasonings and chemical seasonings containing salt, sugar, etc. is used. As for spices, flavoring agents, and colorants, one or a mixture of two or more of natural and synthetic products is used.

The proportion of animal and vegetable proteins among the above raw materials is about 10 to 60%, preferably about 20 to 50%, of the total weight of the raw materials.

In addition, the proportion of starchy raw materials is 20 to 60% of the total raw material weight,
Preferably it is about 30 to 50%. The proportion of fats and oils and phospholipid raw materials is about 1 to 10%, preferably about 3 to 6%, of the total weight of the raw materials. The amount of plasticizer added is 1 to 1 based on the weight of the total raw material.
10%, preferably about 2 to 5%, and seasonings, spices, flavorings, and colorants to about 0.1 to 0.2% of the total weight. 46rm, L
A two-shaft extruder with /D=15 that rotates in the same direction is preferable, but it is not limited to this. A rotation method or a -axis method can also be used.

The composition of raw materials is the starchy raw materials mentioned above, animal and vegetable proteins,
Mix lipids, plasticizers, seasonings, etc. using a mixer using a conventional method. In this case, homogeneous mixing is not necessarily required.

The mixed raw material is fed into the cylinder of the extruder using a raw material supply device, and the screw rotation speed is set to 5.
0-20 Or, p, mm preferably 80-120r,
Let p, +n. The temperature near the raw material input port is 10-30℃
, preferably around 20℃, and the temperature near where the mixed raw materials are conveyed by the screw to about 6
0~90'C1 Preferably around 80℃, furthermore, the temperature in the vicinity of about 430mm from the raw material input port after the raw material is conveyed is 100~125℃, preferably 110~120℃, and the screw attached to this part It is preferable to mix them more homogeneously. This screw provides preheating and intense mixing of the raw materials.

The raw material is further conveyed by the screw, and the temperature in the vicinity of field 600 from the raw material input port is set to 125 to 160°C, preferably 140 to 150°C, and the screw disposed in this part is preferably a screw that enhances shearing.

The temperature at the tip of the screw and inside the discharge nozzle is 140~
The temperature is 165°C, preferably 150-160°C. In addition, it is desirable that the most advanced screw be arranged in a straightforward manner so that the shear-deformed raw material structure can be fed without collapsing. Also, the pressure just before the nozzle is 10kg/-~50kg/alf
, preferably 20 kg/d to 40 kg/ant.

The nozzle for discharging the product has a mold thickness of 32 to 35 mm, a hole diameter of 2.0 to 4.0 mm, preferably 2.5 to 3.0 mm, and a hole depth of 5 nm, preferably 3 to 4 mm.
11, the number of holes is preferably 3 to 20, preferably 6 to 10.

In addition, when producing hollow noodle-like products, the nozzle has a hole inner diameter of 1
,0-3,0 mm, preferably 1.0-2.0
country, hole outer diameter 2.0 to 4.0 mm, preferably 2.5 to 3.
0.5 to 2.0 mm, preferably 0.8 to 1.0 mm, is used between the inner diameter and outer diameter. The time from raw material supply to product discharge is 20 to 90 seconds, preferably 30 to 60 seconds. The product discharged from the nozzle is guided to a rotary cutter by a rotating silicone conveyor, cut into lengths of 30 to 300 mm, preferably 100 to 150 mm, cooled with air to about 20°C, and cut into plastic parts in appropriate weight units. Products are vacuum packaged with film.

<Effects of the invention> As described above, the product of the present invention contains animal and vegetable protein raw materials,
Starch raw materials, oil-based raw materials, plasticizers, seasonings, etc. are mixed in advance, and this is fed to an extruder for homogeneous mixing and sequential heating in one device.

It is characterized by obtaining a product that is heated and cooked through continuous operations of shearing, pressing, and extrusion molding at a rate of seconds, and is obtained by a labor-saving and energy-saving manufacturing method.

In addition, the discharged product has favorable physical properties not found in conventional noodle machine foods due to the physical and chemical combination of animal and plant proteins, starches, oil and fat materials, plasticizers, and seasoning materials. It also has excellent nutritional value and flavor, and a very smooth surface.

Even when the product of this invention is reheated in hot water, not only does the elution of starch etc. into the heated water, which was seen in conventional noodles, decrease, but also the water absorption of the noodles is low and the boiling time is extended, which is generally said to be the case. There is no "stretching" and the cooking properties are extremely good.

In addition, since the product of this invention is passed through high temperatures of 140 to 165 degrees Celsius during the manufacturing process, most of the microorganisms contained in the raw materials are sterilized, and even in products with a high moisture content, conventional Its storage properties are better than noodles.

The product of the present invention can be used in the same way as conventional noodles, boiled for 2 to 3 minutes, then cooled and drained. ! It can be placed together with soup or seasoned soup liquid as a warm noodle soup. On the other hand, it can also be used as Western-style noodles by boiling, cooling, and draining water, then adding meat sauce, seasoned tomato ketchup, etc. Furthermore, the ice crystals can be used as they are, or boiled and cooled and drained with cooking oil, vegetables, meat, etc. Tormented,
It can also be served as fried noodles. In addition, 1 product of the present invention
They can be placed in edible oil heated to 30-140°C and fried for 1-2 minutes to serve as snack noodles.

<Example> Example 1 (1) Raw material blending ratio and mixing method were carried out as follows.

To mix the raw materials, cut the semi-thawed walleye into approximately 13 square pieces, further cut into small pieces with a silent cutter, transfer to a sanding machine, add soybean lecithin and salt, and grind.
To this, neutral wheat flour, dried Asakusa nori, wheat protein, and pullulan were added, and the material was rubbed for an additional 15 minutes.

(2) Manufacturing equipment used under extrusion and shoeking conditions: Biaxial co-rotating extruder Screw length: 690mm Cylinder inner diameter: 46+nm L/D = 15 Nozzle: Opening 6 Hole diameter: 2.5I Opening Depth 4.0- Extruder operating conditions; Screw speed 100r, p, m Raw material supply rate
1200 g/min Cylinder temperature, positive temperature condition = Temperature near the raw material input port Temperature near the 20°C raw material is brought in about 200mm Temperature near the 80°C raw material is brought in about 430nwn Temperature around the 160°C raw material is brought in about 600ffn 140°C Temperature near the end of the screw 110°C Pressure near the end of the screw 20) cg/c+J ■ The product discharged from the product cutting nozzle was cooled to around 50°C before being guided to the rotary cutter on a silicone belt conveyor. After that, it was cut using a rotary cutter to a length of 150 mm.

(4) Product quality and yield The products include animal and vegetable proteins, starches, oil-based raw materials, plasticizers,
With a new noodle machine structure that homogeneously mixes and blends seasonings, the thickness of the noodles is 3,0~3,2 rM@ and the length is 145~155.
The moisture content of the product is 29% in the mm range, and the Aw value is 0.70.
2, the yield was 18.9 kg.

(5) Product Packaging/Storage The above product was left to cool to room temperature for one day, vacuum packed in a 200 g pack with PlusDeck film, and stored at 5°C for 10 days.

(6) Comparison of commercially available noodles and the inventive product of this example a) Cooking of the inventive product of this example 300 g of the above stored product was placed in 2 kg of boiling water and heated for 3 minutes, then taken out, washed with water, cooled, and drained. The drained product was divided into 20 cups, and 20 cups of commercially available soba soup was added to each cup.

b) Preparation of commercially available raw Japanese soba 300 g of commercially available raw Japanese soba was placed in 2 kg of boiling water, heated for 3 minutes, taken out, washed with water, cooled, and drained. Divide 480g of this drained water into 20 cups, 1
20 mQ of commercially available soba soup was added per cup.

C) The turbidity of hot water, foaming properties, and weight after treatment of the invention product of this example and commercially available raw buckwheat were compared. The results were as follows.

d) Tasting comparison 10 men,
A total of 20 employees, 10 of whom were female, tasted the products and compared the following items. The summary of the results was as follows.

From the above results, the inventive product of this example has less turbidity and foaming in the boiling water-treated liquid compared to commercially available raw buckwheat noodles, and also has an excellent texture and firm noodles in a sensory taste comparison. It was judged that the taste as a food was also excellent.

Example 2 (1) M material blending and mixing method were carried out as follows.

Jlu Ran 9” [Fence Transfer the ground pork to a grinder and add soy lecithin.

Salt was added and shaken for 10 minutes, then all-purpose wheat flour, sorbitan fatty acid ester, wheat protein, and starch syrup were sequentially added and rubbed for another 15 minutes.

(2) Conditions for extrusion/squeezing Manufacturing equipment used: Biaxial co-rotating extruder Screw length: 690 mm Cylinder inner diameter: 46 mm L/D = 15 Nozzle: Open hole 10 1 hole diameter: 2.5 nn Open Hole depth 4.0m + Extruder operating conditions; Screw speed 100r, p, m Raw material supply amount
1400 g/min Temperature inside the cylinder, positive temperature condition; Temperature near the raw material inlet 20℃ Temperature near where the raw material is brought in for about 200rrtn 85℃ Temperature around the place where the raw material is brought in about 430mm 118℃ Temperature near the place where the raw material is brought in about 600 inches 128°C Temperature near the screw end 150°C Pressure near the screw end 18 kg/cJ (3) The product discharged from the product cutting nozzle is guided to the rotary cutter by a silicone belt conveyor, cooled to around 50°C, and then It was cut based on the diameter of 150 rrn.

(4) Product quality and yield The product is a new noodle machine structure made by thermal reaction of animal and vegetable proteins, wheat flour, soybean lecithin as a plasticizer, and sorbitan fatty acid ester, and the thickness of the noodles is 3-3.1 mm. and length 1
The range is 50-152I, and the moisture content of the product is 26.5%.
The Aw value was 0.62 and the product yield was 19.3 kg.

(5) Packaging and storage of the product The above product was left to cool to room temperature for one day, vacuum packed in a plastic film as one pack of 200 g, and stored at room temperature for 10 days.

(6) Comparison of commercially available noodles and the invention product of this example a) Cooking of the invention product of this example 300 g of the above stored product was placed in 2 kg of boiling water and heated for 3 minutes, then taken out, washed with water, cooled, and then drained. .

On the other hand, add 60g of butter to a wok heated to 130°C, add the drained cooked product to it, let the butter melt for 2 minutes, take out the oily product on a plate, put 150g of seasoned white sauce on it, and add this. was divided into 20 equal parts.

b) Cooking of commercially available dried spaghetti 300 g of commercially available dried spaghetti was placed in 2 kg of boiling water, heated for 20 minutes, taken out, washed with water, cooled, and drained. Meanwhile, add 6 tablespoons of butter to a wok heated to 130℃.
Add 0g, add drained spaghetti to this,
After sauteing the butter for 2 minutes, 480 g of this oily product was taken out onto a plate, and 150 g of white sauce seasoned in the same manner as in a) was placed on it, and this was divided into 20 equal parts.

C) The turbidity of hot water, foaming property, and weight after treatment of the invention product of this example and commercially available spaghetti were compared by treatment with hot water. The results were as follows.

d) Tasting comparison 10 men,
A total of 20 employees, 10 of whom were female, tasted the products and compared the following items. The summary of the results was as follows.

□ From the above results, the product of the present invention has less turbidity and foaming when treated with boiling water than commercially available spaghetti, and also has excellent texture in the sensory taste comparison, and has better noodles strainability. It was judged to be strong and have excellent taste as a food.

Example 3 (1) a Material formulations and mixing method were carried out as follows.

Processing of raw materials Thaw the frozen squid and frozen shrimp, cut them into small pieces with a food cutter, pass them through a chopper equipped with a 1mm plate, and transfer them to a catching machine for 10 minutes. Salt was added and sanded for 10 minutes, then neutral wheat flour, wheat protein, and pullulan were added and finishing sanding was performed for 15 minutes.

(2) Conditions for extrusion/cooking Manufacturing equipment used: Two-shaft co-rotating extruder Screw length: 690ffIn Cylinder inner diameter: 46nn L/D = 15 Nozzle: Opening 6 Hole diameter: 2.5mm Opening Depth 4.0++.

Extruder operating conditions; Screw speed l OOr, p, m raw material supply amount
1250 g/min Temperature inside the cylinder, positive temperature condition; Temperature near the raw material inlet: 18℃ Temperature near where the raw material was brought in about 200+s+ Temperature near where the 78℃ raw material was brought in about 4301 Temperature around the 112℃ raw material was brought in 6
Temperature near where the product was brought in: 155°C Temperature near the end screw 130°C Pressure near the end screw 24 kg lad (3) The product discharged from the product cutting nozzle is guided to the rotary cutter by a silicone belt conveyor and the product temperature is reduced to 50°C. After cooling to a certain temperature, the sample was cut to a length of 150 mm.

(4) Product quality and yield The product has a soft noodle structure that has a unique structure due to the thermal reaction of wheat protein, shrimp protein, squid protein, and egg white protein with starch, plasticizers, seasonings, and heating. was formed. The thickness of the noodles was 3.2 mm in diameter and 151 to 152 cm in length, and the moisture content of the product was 29.6% and the Aw value was 0.87.

(5) Packaging and storage of the product The above product was packaged in 100g portions in polyethylene bags and stored at room temperature for 10 days.

(6) Comparison of commercially available noodles and the product of the invention of this example a) Heat 2 kg of the cooking oil of the product of the invention of this example to 140°C, and then add 500 g of the product of the invention of this example to the mixture for 1.5 minutes. The fried tofu was divided into 20 portions, and 30 g of a mixture of Chinese cabbage, onion, and pine mushroom lightly oiled and brown sauce was poured on top of each plate.

b) Cooking commercially available Chinese noodles Heat 2kg of cooking oil to 140°C, add 500g of commercially available Chinese noodles and fry for 1.5 minutes, divide it into 20 equal parts on a plate, and add a ), I continued adding 30g of the sauce.

C) The weights of the invention product of this example and the commercially available Chinese noodles after frying were as shown below.

Weight after frying Inventive product of this example 476g Ichiban raw Chinese noodles 463g d) Taste comparison 10 men,
A total of 20 employees, 10 of whom were female, tasted the products and compared the following items. The summary of the results was as follows.

From the above results, the product of the present invention showed no difference in weight after frying compared to commercially available Chinese noodles, but in the sensory taste comparison, it was found that the product of the present invention had no difference in texture and fried noodles. Color,
It was judged that the flavor as a food was excellent. In addition, the fried noodles of the product of the present invention were less brittle, which was considered to be a result of the structure being firm even during deep-frying.

Claims (1)

[Scope of Claims] 1) Extrusion, which uses animal and vegetable proteins and starches as main raw materials, and animal and vegetable oils and fats, vegetables, seaweeds, plasticizers, seasonings, spices, colorants, and flavorings as sub-raw materials. A noodle-like textured food material that is manufactured through a cooking process and has physicochemical denaturation and bonding between raw materials, resulting in a unique flavor and texture. 2) The animal and plant protein used as the main raw material is ground fish meat,
The food material having a noodle-like structure according to claim 1, which is composed of one or a mixture of two or more of seafood paste, animal and poultry meat paste, egg juice, and blood plasma proteins. 3) The starch used as the main raw material is grain powder, grain starch,
The food material having a noodle-like structure according to claim 1, which is composed of one or a mixture of two or more root mass starches. 4) The food material having a noodle-like structure according to claim 1, wherein the fats and oils used as auxiliary raw materials are composed of one or a mixture of two or more of animal and vegetable oils and fats and animal and vegetable phospholipids. 5) A food having a noodle-like structure according to claim 1, in which the vegetables used as auxiliary raw materials are one or a mixture of two or more of vegetable paste and vegetable dry powder. material. 6) The food material having a noodle-like structure according to claim 1, wherein the seaweed used as an auxiliary raw material is composed of one or a mixture of two or more of seaweed paste and seaweed powder. 7) A food product having a noodle-like structure according to claim 1, wherein the plasticizer used as an auxiliary raw material is one or a mixture of two or more of glycerin, sorbitol, pullulan, and fatty acid esters. material. 8) The composition ratio of animal and vegetable proteins in the main raw materials is 10 to 60% of the total raw material weight, and the ratio of starchy raw materials is 20% of the total raw material weight.
~60%, the proportion of fats and oils and phospholipid raw materials is 1-10% of the total raw material weight, and the amount of plasticizer added is 1-10% of the total raw material weight
, seasonings, spices, flavorings, colorings 0.1-2.0%
A food material having a noodle-like structure according to claim 1, wherein the total amount adjusted within the range of 100% is 100%.