JPS62158464A - Production of wheat-gluten bread - Google Patents

Abstract

PURPOSE:To produce high-quality wheat-gluten bread having uniform cells without using an expanding agent, by treating a raw material for the wheat- gluten bread under specific condition using a twin-screw extruder. CONSTITUTION:A raw material mixture for wheat-gluten bread consisting of gluten, grain flour, starch, etc., is adjusted to 10-70%, preferably 30-50% moisture content, fed to a twinscrew extruder and subjected to cooking treatment under condition of 10-300sec treating time, 100-160 deg.C, preferably 110-140 deg.C material temperature under 1-100kg/cm<2>, preferably 20-50kg/cm<2> pressure in the above-mentioned twin-screw extruder, extruded to ordinary pressure, expanded, dried or baked.

Description

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.

[Conventional technology]

Fu is a traditional Japanese food made from vegetable protein, and is broadly divided into baked fu and raw fu.

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.

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.

[Problem that the invention seeks to solve]

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.

[Means for solving problems]

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.

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.

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.

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.

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.

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.

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.

〔Effect of the invention〕

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.

〔Example〕

The present invention will be explained in more detail with reference to Examples below.

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.

The obtained baked wheat gluten had uniform and fine pores, and was of good quality.

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.

Next, this was cut into 30 lengths and baked at a temperature of 250° C. for 3 minutes to obtain baked wheat gluten.

The obtained baked wheat gluten had uniform and fine pores, and was of good quality.

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.

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.

Applicant: Food Industry Extrusion Shoes Technology Research Association (', Pa.) 口゛～″−

Claims (1)

[Claims] 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.