JPS62134056A - Production of soybean chip - Google Patents

Abstract

PURPOSE:To produce soybean chips having excellent taste and flavor without deteriorating physiologically active component of soybean, by treating soybean raw material with a twin-screw extruder and frying the flattened soybean obtained by the treatment. CONSTITUTION:A soybean raw material is heated under pressure with a twin- screw extruder and is extruded through a slit die or extruded and pressed or extruded through a coolable slit die under cooling to obtain a flat soybean raw material, which is fried by conventional method to obtain the objective soybean chips.

Description

[Detailed description of the invention] (Industrial application field) The present invention relates to a method for producing soybean chips.

(Prior Art) Potato chips, for example, are widely known in the market, and the method for manufacturing them is to slice and fry potatoes and add simple seasonings such as salt.

However, soybean chips are unknown.

On the other hand, soybeans are eaten in various forms such as boiled, roasted, bean sweets, and mochi. Particularly in Japan, which has been moving toward an aging society more rapidly than Western countries in recent years, people have become increasingly health-conscious, and soybeans have been viewed as a health food. This is largely due to saponin, retitin, and other physiologically active substances contained in soybeans.

On the other hand, since the twin-screw extruder was introduced to Japan, various uses such as production of soybean protein meat-like materials have been investigated. In the process, the twin-screw extruder can process even raw materials with high oil and fat content compared to the conventional single-screw extruder (for example,
0-199350), (1) it can process even raw materials with high moisture content, and (2) it does not require relatively high temperatures.

(Problems to be Solved by the Invention) The present inventors aimed to create a food that can be deliciously eaten while still containing the physiologically active components of soybeans.

(Means to solve the problem) The founders thought that it would be possible to somehow make soybeans into chips like potato chips, and while conducting intensive research, they discovered that using a twin-screw extruder could be used to pressurize and heat the soybeans. We obtained knowledge that could be used to process the material further, and as we continued our research, we found that (a) extrusion through a slit die, (b) rolling after extrusion, and (C) extrusion while cooling through a coolable slit die. The present invention was completed based on the knowledge that soybean chips can be easily obtained in a continuous manner and that soybean chips can be obtained by frying the chips. Department,
The present invention is a method for producing soybean chips, which is characterized by extruding soybean raw materials under pressure and heat using a twin-screw extruder to flatten them and frying them.

As the soybean raw material used in the present invention, whole soybeans, defatted soybeans, soybean germs, etc., which contain physiologically active substances in soybeans as they are, can be used. You are free to use other grains, etc. Additionally, spices, seasonings, colorants, and other food additives may be used freely.

In addition, when using defatted soybeans, not only soybean oil but also other vegetable oils such as palm oil, coconut oil, coconut oil, rapeseed oil, and peanut oil, other animal oils, or their fractionated oils, hydrogenated oils, transesterified oils, etc. are also used. be able to.

The twin-screw extruder used in the present invention can be a known twin-screw extruder that has two screws and is capable of mixing, compressing, shearing, or kneading soybean raw materials under pressure and heat. Particularly suitable is one in which the treatment temperature can be adjusted by cooling or heating the cylinder. The twin-screw extruder has made it possible to process raw materials with a high oil content, which was difficult to do with conventional axle-based extruders.

When pressurizing and heating using a twin-screw extruder, the extruder tip pressure is usually 1 to 100.
It can be pressurized to about kg lcr&,
The lower the tip pressure and the higher the moisture content of the raw material, the less puffed the soybean chips can be obtained. For heating, the maximum temperature of the extruder can usually be set to 300°C or less. Since the soybean material is fried afterwards, it can be extruded at a low temperature, but preferably at 100° C. or higher, where the protein and starch in the soybean raw materials are thermally melted, in order to obtain a chip-like shape.

The method of extruding it from a twin screw extruder to make it into a flat shape is (a) extruding it from a slit-shaped die, (1+1 extruding it from a die of any shape and then rolling it using a roll etc.), or (C) other methods. It can be made into a flat shape using a known method.In particular, a die that can be cooled is preferable, and the die can also be cooled using water or the like.
For example, it is appropriate to extrude the refrigerant while adjusting the temperature, flow rate, etc. of the refrigerant using a die that can conduct the refrigerant to the outside of the die.

If such a die is used, even if the soybean raw material is treated with a twin-screw extruder at a relatively low temperature (for example, 100° C. or less), it can also be treated at a temperature of 100° C. or higher while passing through the die by adjusting the temperature of the refrigerant. By treating soybean raw materials with a twin-screw extruder at high temperatures and extruding them through a die while cooling, it is possible to suppress swelling and form dense fibers. Also, the longer the length of the die, the more efficient the cooling can be.

The processed soybean material, which is extruded from a twin-screw extruder and made into a flat shape, can be fried. Known edible fats and oils such as animal fats and vegetable oils can be used as the fat for frying.

Frying at 100 to 250°C for 1 to 10 seconds is usually sufficient. Simply extruding the soybean raw material through a twin-screw extruder and making it into a flat shape will still leave a flavor characteristic of soybeans, but frying will remove the unpleasant odor of soybeans and create a pleasant aromatic flavor. Not only that, but it also has a pleasant crunchy texture and texture.

In particular, products processed with a twin-screw extruder at a relatively low temperature to obtain a honeyed flat product, or products extruded from a die while cooling, may have a soybean-derived odor inside. By frying at 100°C or higher, the raw odor can be changed to a fragrant flavor.

The soybean chips obtained by frying can be packaged as is, or after being simply seasoned with salt or the like, the chips can be placed in a container and packaged. The packaging is preferably filled with rare gas so that the frying oil is unlikely to deteriorate or go rancid. Further, it is preferable that the material used for packaging is a material that does not easily allow light or air to pass through.

The soybean chips of the present invention are different from those made by simply roasting or frying soybeans, and have the characteristics of product form, such as being able to be shaped into the desired shape by changing the shape of the die used and the innovation in flattening. The size can also be made larger than a single soybean, and by mixing the soybean raw material with desired ingredients, for example, lactic acid in seafood soybean chips such as shrimp soybean chips, cheese soybean chips etc. Fermented soybean chips such as mustard soybean chips, vegetable soybean chips such as perilla soybean chips, seaweed soybean chips such as wakame soybean chips, polysaccharide fire soybean chimps such as konnyaku soybean chips, etc. It is possible to have parity over .

(Example) Embodiments of the present invention will be described below with reference to Examples.

Example 1 Whole soybeans were processed using a twin screw extruder (L/D =
1.4, coaxial rotation direction), while continuously injecting water from the front of the cylinder so that the moisture content of the raw material is 50%.
The cylinder inlet temperature is 70℃, 220-250℃ from the center to the tip, and the screw rotation speed is 30OR.
, P, M, attached to the tip of the slit die (2
mm Got soy chips.

As a result of a sensory test conducted by 10 panelists, all of them answered that it was fragrant and delicious.

Example 2 Defatted soybeans were prepared using a twin-screw extorter in the same manner as in Example 1, with a raw material moisture content of 60% and a temperature of 170 to 190°C from the center to the tip. Slit die (inlet 2 mm x 3
0mm width, 50mm thickness, exit 3mm x 35mm
Extrude from the die while cooling the width), continuously extruding about 4cm
The soybean chips were cut into lengths of m long, fried in soybean oil at 170°C for 2 minutes, and sprinkled with a little salt to obtain soybean chips.

When eaten, it was delicious with a crispy texture and a fragrant flavor.

Example 3 Soybean chips were obtained in the same manner as in Example 1, using the raw materials as shown in the table below.

(Margin below) Table 1 (Unit: M strain) No. 1 2 34 5 6 7 8 Flattened nine soybeans 10010010010010010010
0 dried shrimp 30 processed cheese 20 mustard 10 wasabi 20 shiso 30 seaweed
30 konjac
20 salt
As a result of having panelists try the soybean chips of 1 and above, No. 1, No. 7, and No. 7, they each had a fragrant aroma rich in the flavors of shrimp, cheese, mustard, wasabi, perilla, wakame, and konnyaku, and a crispy texture. It was delicious. In addition, No. 8 was delicious and had a salty taste without being sprinkled with salt.

(Effects) As detailed above, soybean chips can be easily obtained according to the present invention, such as marine soybean chips such as shrimp soybean chips, lactic acid fermented soybean chips of cheese soybean chips, A wide range of paralyte products include spice soybean chips such as mustard soybean chips, vegetable soybean chips such as perilla soybean chips, seaweed soybean chips such as wakame soybean chips, and polysaccharide soybean chips such as konnyaku soybean chips. It has become possible to produce food, and it contributes to the development of industry and the improvement of dietary habits.

Claims (4)

[Claims] (1) A method for producing soybean chips, which comprises extruding soybean raw materials under pressure and heat using a twin-screw extruder to flatten them and frying them. (2) The manufacturing method according to claim (1), in which the flattened form is extruded through a slit die. (3) Claim No. 2 (
The manufacturing method described in section 1). . (4) The manufacturing method according to claim (1), in which the flattened form is extruded through a coolable slit die while being cooled.