JPS62158464A - Production of wheat-gluten bread - Google Patents
Production of wheat-gluten breadInfo
- Publication number
- JPS62158464A JPS62158464A JP61000428A JP42886A JPS62158464A JP S62158464 A JPS62158464 A JP S62158464A JP 61000428 A JP61000428 A JP 61000428A JP 42886 A JP42886 A JP 42886A JP S62158464 A JPS62158464 A JP S62158464A
- Authority
- JP
- Japan
- Prior art keywords
- gluten
- wheat
- wheat gluten
- screw extruder
- baked
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は麩の製造法、更に詳細には、二軸エクストルー
ダを使用して、簡単な操作で、良質の麩全製造する方法
に関する。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] The present invention relates to a method for producing wheat gluten, and more particularly, to a method for producing whole wheat gluten of high quality with simple operations using a twin-screw extruder.
麩は植物蛋白を利用した日本の伝統的な食品の一つであ
り、焼麩と生麩とに大別される。Fu is a traditional Japanese food made from vegetable protein, and is broadly divided into baked fu and raw fu.
焼麩は、小麦グルテンに合せ粉と称する小友粉、もち米
粉及び膨張剤を混合し、混捏分割、成型、焙焼して製し
たもので、金魚麩、車麩、板麩等の種類も多く、また作
られる地方によりそれぞれの特色を有している。また生
麩は小麦グルテンそのものであり、これにヨモギや粟を
混ぜ込んだヨモギ麩、粟麩あるいは着色したり色々な形
に成形した細工麩等がある。Yakifu is made by mixing wheat gluten with Otomo flour, glutinous rice flour, and a leavening agent, and then kneading, dividing, molding, and roasting, and there are many types such as Kingyo-fu, Kuruma-fu, and Itabe-fu. , and each has its own characteristics depending on the region where it is made. Nama-fu is wheat gluten itself, and there are mugwort-fu, which is made by mixing mugwort and millet, millet-fu, and crafted fu, which is colored or molded into various shapes.
従来、これらの麩の多くは家内工業的に手作業で作られ
ていたが、近年工業的に機械で連続生産されるようにな
った。斯かる製造装置としては、例えば庫内麩原料の自
動巻取装置(特公昭39−20209号、板状麺連続装
置(特公昭40−14556号、特公昭45−4313
号)、庫内麩の連続製造装置(特公昭48−14072
号)、円筒成型連続焼麩製造装置(特開昭49−133
572号、同52−3882号、同50−33188号
)、チェーブ状押出装置(特開昭50−63157号)
等がある。In the past, most of these wheat gluten products were made by hand in cottage industries, but in recent years, they have been produced continuously by machines in an industrial setting. Examples of such manufacturing equipment include, for example, an automatic winding device for internal wheat gluten raw materials (Special Publication No. 39-20209), a continuous plate-shaped noodle device (Special Publication No. 40-14556, and Japanese Patent Publication No. 45-4313).
No.), Continuous production equipment for indoor wheat gluten (Special Publication No. 48-14072)
No.), cylindrical molding continuous baked gluten manufacturing equipment (Japanese Patent Application Laid-Open No. 49-133
No. 572, No. 52-3882, No. 50-33188), Cheve-shaped extrusion device (Japanese Patent Application Laid-open No. 50-63157)
etc.
しかしながら、上記装置を使用する従来法は、装置が特
定の麩の製造にしか使用できない特殊なものであるため
汎用性がないと共に、工程が複雑で長時間を要するとい
う欠点があった。However, the conventional method using the above-mentioned apparatus has disadvantages in that the apparatus is a special device that can only be used for manufacturing a specific type of wheat, so it is not versatile, and the process is complicated and takes a long time.
斯かる実状において、本発明者は鋭意研究を行った結果
、糖原料を二軸エクストルーダを用いて特定の条件下処
理すれば、膨張剤を使用することなしに良質の麩が得ら
れることを見出し、本発明を完成した。Under such circumstances, the present inventor conducted extensive research and found that high-quality wheat gluten could be obtained without using a leavening agent if the sugar raw material was treated under specific conditions using a twin-screw extruder. , completed the invention.
すなわち、本発明は、糖原料を二軸エクストルーダに供
給し、処理時間10〜300秒間、品温100〜160
℃、圧力1〜100 kg/、dO条件下でクツキング
処理しながら、常圧下に押し出して膨化させ、乾燥又は
焼成することを特徴とする麩の製造法を提供するもので
ある。That is, in the present invention, the sugar raw material is supplied to a twin-screw extruder, the processing time is 10 to 300 seconds, and the product temperature is 100 to 160.
The present invention provides a method for producing wheat gluten, which is characterized in that it is extruded and expanded under normal pressure, dried or baked, while being subjected to a baking treatment under the conditions of 1 to 100 kg/dO at a pressure of 1 to 100 kg/dO.
本発明において糖原料としては、従来の麩の製造に使用
されているものを使用することができ、例えば、生グル
テン、乾燥グルテン等のグルテン類;小屓粉、もち米粉
、大麦粉、大豆粉、ポテトフラワー等の穀粉類;コーン
スターチ、ワキシースターチ等の澱粉類;食塩等の調味
料;乳化剤、ビタミン、ミネラル等の添加剤;着色料、
松茸、粟、ヨモギ等の天然物および水等が挙げられる。In the present invention, as the sugar raw material, those used in conventional production of wheat gluten can be used, such as glutens such as fresh gluten and dried gluten; corn flour, glutinous rice flour, barley flour, and soybean flour. , grain flours such as potato flour; starches such as corn starch and waxy starch; seasonings such as salt; additives such as emulsifiers, vitamins and minerals; coloring agents,
Examples include natural products such as matsutake mushrooms, millet, and mugwort, and water.
これらの糖原料を:軸エクストルーダーに供給するが、
該糖原料の混合物は水分含量が10〜70チ、特に30
〜50%になるように調整するのが好ましい。この水分
含有量は、押し出し膨化の際均−な気孔の麩を得るため
に重要である。These sugar raw materials are fed to the shaft extruder.
The mixture of sugar raw materials has a water content of 10 to 70 g, especially 30 g.
It is preferable to adjust the amount to 50%. This water content is important in order to obtain a wheat with uniform pores during extrusion and expansion.
二軸エクストルーダ内におけるクツキング処理は、処理
時間10〜300秒、品温100〜160℃、好ましく
は110〜140℃、圧力1〜100ル智、好ましくは
20〜50Φ勺ズ行われる。処理時間が前記範囲より短
かいと、グルテンの熱変性が充分でなく、長ずざると焦
げを生じやすい。The packing process in the twin-screw extruder is carried out for a processing time of 10 to 300 seconds, a product temperature of 100 to 160°C, preferably 110 to 140°C, and a pressure of 1 to 100°C, preferably 20 to 50°C. If the treatment time is shorter than the above range, the gluten will not be sufficiently denatured by heat, and if it is not longer, scorching will likely occur.
品温が前記範囲より低いと、グルテンの熱変性が充分で
なく、シかも押し出し後の膨化が不均一となり、高すぎ
ると焦げを生じやすい。圧力が前記範囲より低いと押し
出し後の膨化が不均一となり、高すぎると膨化の際の気
孔が大きくなりすぎ不均一なものとなってしまう。If the product temperature is lower than the above range, the thermal denaturation of the gluten will not be sufficient and the swelling after extrusion will be uneven, and if it is too high, scorching will easily occur. If the pressure is lower than the above range, the expansion after extrusion will be non-uniform, and if it is too high, the pores will become too large during expansion, resulting in non-uniform expansion.
クツキング処理後、常圧下に押し出して膨化させ、乾燥
する。常圧下に押し出す際に、ダイスの大型、口径を適
宜選択することにより、棒状、板状、円筒状等の所望の
形状のものを得ることができる。膨化させたものを適当
な長さに切断したり、圧扁したシしてもよい。乾燥又は
焼成は過度の焦げがつかない方法であればどんな方法で
もよく特に限定されない。乾燥又は焼成後に切断、成形
等を行なってもよい。After the cooking process, it is extruded under normal pressure to swell and dry. When extruding under normal pressure, by appropriately selecting the size and diameter of the die, it is possible to obtain a desired shape such as a rod, plate, or cylinder. The expanded material may be cut into appropriate lengths or pressed. Drying or baking may be any method that does not cause excessive burns and is not particularly limited. Cutting, shaping, etc. may be performed after drying or baking.
本発明によれば、従来法に比べ極めて簡単な操作で短時
間に麩を製造することができると共に、膨張剤を使用し
なくても均一な気孔を有する高品質の麩を得ることがで
きる。更にまた、同じ機械を使用して各種のバラエティ
−に富んだ麩を製造することができる利点を有する。According to the present invention, wheat gluten can be produced in a short time with extremely simple operations compared to conventional methods, and high-quality wheat gluten with uniform pores can be obtained without using an expanding agent. Furthermore, it has the advantage that a wide variety of wheat gluten can be produced using the same machine.
以下に実施例を挙げて本発明をさらに具体的に説明する
。The present invention will be explained in more detail with reference to Examples below.
実施例1
生グルテン155重量部(以下部と云う)をモーノポン
プで二軸エクストルーダ〔幸和工業■製これらの糖原料
を処理時間80秒間、品@ 110℃、圧力50kg/
cIlの条件下でクツキング処理した後、孔大直径5
mmのダイスを用いて常圧下に押し出し、円柱状の膨化
物を得た。次いでこれ全50鶴の長さに切断して、温度
250℃で3分間焼成して焼麩を得た。Example 1 155 parts by weight (hereinafter referred to as "parts") of raw gluten were processed using a Mono pump using a twin-screw extruder (manufactured by Kowa Kogyo). Processing time of these sugar raw materials was 80 seconds, product @ 110°C, pressure 50 kg/
After the cutting treatment under cIl conditions, the hole diameter was 5.
It was extruded under normal pressure using a mm die to obtain a cylindrical expanded product. Next, this was cut into a total length of 50 cranes and baked at a temperature of 250° C. for 3 minutes to obtain baked wheat gluten.
得られた焼麩は気孔が均一で細かく、品質の良好なもの
であった。The obtained baked wheat gluten had uniform and fine pores, and was of good quality.
実施例2
小麦粉100部、乾燥グルデン粉末15部および水25
部を実施例1と同様の二軸エクストルーダに供給し、処
理時間30秒間、品@140℃、圧力20kgの条件下
でクツキング処理した後、孔大中511K厚さ2龍のダ
イスを用いて常圧下に押し出し、板状の膨化物を得た。Example 2 100 parts of wheat flour, 15 parts of dry gulden powder and 25 parts of water
The sample was fed to the same twin-screw extruder as in Example 1, and subjected to a cutting process for 30 seconds at 140°C and a pressure of 20 kg, and then heated under normal pressure using a 511K die with a diameter of 2 mm. It was extruded to obtain a plate-shaped expanded product.
次いでこれを30龍の長さに切断して、温度250℃で
3分間焼成して焼麩を得た。Next, this was cut into 30 lengths and baked at a temperature of 250° C. for 3 minutes to obtain baked wheat gluten.
得られた焼麩は気孔が均一で細かく、品質の良好なもの
であった。The obtained baked wheat gluten had uniform and fine pores, and was of good quality.
実施例3
小麦粉70部、もち米粉20部、粉末グルテン10部お
よび水30部を実施例1と同様の二軸エクストルーダに
供給し、処理時間150秒、品温lOO℃、圧力lOO
φ髄の条件下でクツキング処理した後、孔大幅1OI1
1厚さ2寵のダイスを用いて常圧下に押出し、板状の膨
化物を得た。次いでこれf 20 mの長さに切断して
、温度350℃、45秒間焼成して焼麩を得た。得られ
た焼麩は気孔が均一で、品質の良好なものであった。Example 3 70 parts of wheat flour, 20 parts of glutinous rice flour, 10 parts of powdered gluten, and 30 parts of water were supplied to the same twin-screw extruder as in Example 1, processing time was 150 seconds, product temperature was 100°C, and pressure was 100°C.
After the cutting treatment under the conditions of φ pulp, the hole width is 1OI1
The mixture was extruded under normal pressure using a die having a diameter of 1 mm and 2 mm to obtain a plate-shaped expanded product. Next, this was cut into lengths f 20 m and baked at a temperature of 350° C. for 45 seconds to obtain baked wheat gluten. The obtained baked wheat gluten had uniform pores and was of good quality.
実施例4
生グルテンlOO部をモーノポンプで実施例1と同様の
二軸エクストルーダに供給し、小麦粉90部、もち米粉
10部、水30部を第2フイードロより供給した。これ
らの麩原料を処理時間20秒、品@160℃、圧力5k
g/cr&の条件下でクツキング処理した後孔穴直径8
IIIのダイスを用いて常圧下に押出し、円柱状の膨
化物を得た。次いでこれt−1O朋の厚さに切断して、
温度300℃で90秒間焼成して焼麩を得たつ
得られた焼麩は気孔が均一で、品質の良好なものであっ
た。Example 4 100 parts of raw gluten was supplied to a twin-screw extruder similar to Example 1 using a Mono pump, and 90 parts of wheat flour, 10 parts of glutinous rice flour, and 30 parts of water were supplied from the second feeder. Processing time of these gluten raw materials is 20 seconds, product @ 160℃, pressure 5K.
Hole diameter 8 after cutting treatment under g/cr& conditions
It was extruded under normal pressure using a III die to obtain a cylindrical expanded product. Next, this was cut to a thickness of t-10 mm,
The baked wheat gluten was baked at a temperature of 300° C. for 90 seconds to obtain baked wheat gluten, which had uniform pores and was of good quality.
以上
出願人 食品産業エクストルージョンクツキング技術研
究組合(′、パ・)
口、゛〜″−Applicant: Food Industry Extrusion Shoes Technology Research Association (', Pa.) 口゛~″−
Claims (1)
0〜300秒間、品温100〜160℃、圧力1〜10
0kg/cm^2の条件下でクツキング処理しながら、
常圧下に押し出して膨化させ、乾燥又は焼成することを
特徴とする麩の製造法。1. Supply the wheat gluten raw material to the twin-screw extruder, and process time 1.
0-300 seconds, product temperature 100-160℃, pressure 1-10
While performing the shoeking process under the condition of 0kg/cm^2,
A method for producing wheat gluten, which is characterized by extruding it under normal pressure, expanding it, and drying or baking it.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP61000428A JPS62158464A (en) | 1986-01-06 | 1986-01-06 | Production of wheat-gluten bread |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP61000428A JPS62158464A (en) | 1986-01-06 | 1986-01-06 | Production of wheat-gluten bread |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS62158464A true JPS62158464A (en) | 1987-07-14 |
JPH0479625B2 JPH0479625B2 (en) | 1992-12-16 |
Family
ID=11473539
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP61000428A Granted JPS62158464A (en) | 1986-01-06 | 1986-01-06 | Production of wheat-gluten bread |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS62158464A (en) |
-
1986
- 1986-01-06 JP JP61000428A patent/JPS62158464A/en active Granted
Also Published As
Publication number | Publication date |
---|---|
JPH0479625B2 (en) | 1992-12-16 |
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Legal Events
Date | Code | Title | Description |
---|---|---|---|
EXPY | Cancellation because of completion of term |