JPS62294039A - Production of dough for japanese-style confectionery by utilizing twin-screw type extruder - Google Patents

Abstract

PURPOSE:To obtain a dough for Japanese-style confectionery hardly retrograd ing, by heating a powdery material containing starch and liquid material under pressure by utilizing a twin-screw type extruder, rapidly cooling the obtained rice cake-like material, adding and blending an enzyme for preventing starch retrogradation to the rice cake-like material. CONSTITUTION:In a twin-screw type extruder 10, a barrel 11 is connected with a raw material feeder 21 and water feeder 22 and barrel 18 is connected with an enzyme feeder 23 which quantitatively feeds an enzyme for preventing starch retrogradation. A rice cake-like material is formed and then rapidly cooled to <=80 deg.C between barrels 16-18 and an enzyme for preventing starch retrogradation is reacted with the rice cake-like material without inactivation to delay the retrogradation of dough for Japanese-style confectionery.

Description

Detailed Description of the Invention 3. Detailed Description of the Invention "Field of Industrial Application" The present invention relates to a method for manufacturing Japanese confectionery dough using a twin-screw extruder.

"Prior Art" Twin-screw extruders are widely used in the field of plastic molding, but recently they have also been attracting attention in the field of Japanese confectionery dough production. this is,
By using a twin-screw extruder, the manufacturing time for Japanese confectionery dough can be significantly shortened, and the high temperature and high pressure treatment not only provides a sterilization effect, but also makes it possible to obtain Japanese confectionery dough with a new texture. Further, a twin-screw extruder has advantages over a single-screw extruder in that it has a higher kneading effect and can process high-moisture, high-oil content raw materials.

``Problems to be Solved by the Invention'' By the way, when Japanese sweets are manufactured and sold in large quantities, it may take some time from the time they are manufactured until they are consumed.

However, when Japanese confectionery dough is simply manufactured using a twin-screw extruder, it ages relatively quickly and becomes hard, so there is a problem in that it may not have a soft texture when eaten. .

The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a method for producing Japanese confectionery dough that does not age easily by using a twin-screw extruder.

"Means for solving the problem" In the present invention, a powder raw material containing starch and a liquid raw material are supplied to one end of a twin-screw extruder, and the two supplied raw materials are mixed by the twin-screw extruder. Then, this mixture is heated under pressure using the twin-screw extruder to form a mochi, and this mochi-like material is transferred to the above-mentioned 2.
The dough is rapidly cooled to below 80°C while being fed by a shaft-type extruder, and an enzyme for preventing starch from aging is added to the rapidly cooled material, mixed by the twin-shaft extruder, and then extruded from the other end to form Japanese confectionery dough. It is designed to manufacture.

According to the present invention, even if the temperature of the rice cake-like material is normally 120°C or higher, it is rapidly cooled to 80°C or less in several tens of seconds, so an enzyme for preventing starch aging is added to the rapidly cooled material. Even if it is added, it can remain active without being deactivated, and as a result, it is possible to delay the aging of Japanese confectionery dough.

"Example" Hereinafter, the present invention will be described in detail with reference to Examples.

The drawing schematically shows an example of a Japanese confectionery dough manufacturing apparatus for explaining the method of the present invention.

In this Japanese confectionery dough manufacturing equipment, a two-shaft extruder 1
0 is provided. The biaxial extruder 10 includes first to ninth barrels 11 to 19. These barrels 11-19 incorporate forward screws, kneading disks and reverse screws as will be explained later.

A raw material, a feeder 21 and a water feeder 22 are connected to the first barrel 11, respectively. The raw material feeder 21 is capable of quantitatively supplying a powder raw material made by adding and mixing sugars and other additives to refined flour, silk flour, or other starches. The water supply device 22 is capable of quantitatively supplying liquid raw material (water). An enzyme feeder 23 is connected to the eighth barrel 18 . The enzyme supply device 23 is capable of quantitatively supplying enzymes (for example, amylase-based enzymes) for preventing starch from aging.

When manufacturing Japanese confectionery dough using this Japanese confectionery dough manufacturing apparatus, first, both powdered raw materials and liquid raw materials are supplied to the first barrel 11 from the raw material supply machine 21 and the water supply machine 22. Both of the supplied raw materials are sent to the second barrel 12 and further to the third barrel 13 by a progressive screw provided in the first barrel 11, and are mixed by a kneading disk provided in these barrels. . This mixture passes through the rear part of the third barrel 13 and passes through the fourth barrel 13.
It is fed into the second barrel 14 and further into the fifth barrel 15, and is heated under pressure by the reverse feed screws provided in these barrels to form a rice cake shape. This glutinous material is
It is fed into the sixth barrel 16 by a progressive screw provided at the rear of the fifth barrel 15, and is rapidly cooled as it passes through these parts and the seventh to ninth barrels 17 to 19.

The sticky material fed into the sixth barrel 16 is fed into the eighth barrel 18 by progressive screws provided on the sixth barrel 16 and the seventh barrel 17. This feed is sent by a progressive screw provided at the front of the eighth barrel 18, and at this time, an enzyme for preventing starch staling is supplied from an enzyme feeder 23. After this, they are mixed by a kneading disc provided at the rear of the eighth barrel 18. This mixed material is sent by a progressive screw provided in the ninth barrel 19, and is sent to a die 24 provided in the ninth barrel 19.
being pushed out from In this way, Japanese confectionery dough is manufactured.

In the Japanese confectionery dough obtained in this way, even if the temperature of the mochi-shaped dough is usually as high as 120°C or higher, it is rapidly cooled to below 80°C in a few tens of seconds. Even if a specific enzyme is added, it remains active without being deactivated.

Therefore, aging of the Japanese confectionery dough is delayed.

(Specific example) The rotation speed of the two-shaft extruder 10 is 50 to 4QQrp
m, and the raw material feeder 31 supplied 20 to 50 kg of powdered raw material per hour, which was made by adding and mixing sugars and other additives to Joshin flour or Tachibana flour. The water supply by the water supply machine 32 was set at 8 to 40 water per hour. From the enzyme supply machine 33, amylase enzyme is supplied at a rate of 0.1~ per hour.
7β was supplied. The temperatures of the first to ninth barrels 11 to 19 were as follows.

First barrel 11... Normal temperature second barrel 12... 80°C third barrel 1
3...140℃ Fourth barrel 14...
〃 Fifth barrel 15... 40℃ 6th barrel 1
6... 〃 7th barrel 17... 30℃ 8th barrel 1
8... 20℃ 9th barrel 19...
The Japanese confectionery dough obtained under these conditions was molded to obtain a first sample. In addition, when the temperature of the dough at each part of the twin-screw extruder 10 was measured, it was as follows.

Rear end of second barrel 12 (point A)...71°C Rear end of third barrel 13 (point B)...121°C Rear end of fourth barrel 14 (point 0)...109 ℃ rear end of the fifth barrel 15 (point D)... 88℃ rear end of the sixth barrel 16 (
Point E)... 72℃ 4 after the 7th barrel 17 (Point F)
... 61°C rear end of the eighth barrel 18 (point G)...
56℃ After 9th barrel 19 4 (H point)... 53
℃Meanwhile, in order to examine the texture of this first sample, the Japanese confectionery dough obtained under the same conditions as above without supplying enzyme with the enzyme supply device 23 was molded, and a second sample was prepared. Obtained.

The results of the texture of the first and second samples were as shown in Table 1 below.

Table 1 However, the diameter of the first and second samples is 3111
A specimen with a diameter of 51 m, a height of 9 fl, and a weight of 19 g was prepared, and the breaking stress was measured using a rheometer manufactured by Fudo Kogyo Co., Ltd. using a plunger with a diameter of 51 m. The depth of the plunger was 3 m (9 mm-6 In).

As is clear from Table 1, doughs with added enzymes age more slowly than those without additives. This is because the temperature of the dough, which had been over 120°C, dropped to below 80°C in just a few tens of seconds, allowing the enzymes to remain active and delay aging.

"Effects of the Invention" As explained above, according to the present invention, even if the temperature of the rice cake-like object is normally 120 degrees Celsius or higher, the temperature rises to 80 degrees Celsius in a few tens of seconds.
Since the starch is rapidly cooled, even if an enzyme for starch anti-aging is added to the rapidly cooled material, it will remain active without being deactivated, and the aging of the Japanese confectionery dough will be delayed. It is possible to obtain a soft texture even if it is eaten after being left standing for a while after production.

[Brief explanation of the drawing]

The drawing is a schematic diagram of an example of a Japanese confectionery dough manufacturing apparatus shown for explaining the method of the present invention. 10...2-axis extruder, 11-19.
... Barrel, 21 ... Raw material supply machine, 2'2 ... Water supply machine, 23 ... Enzyme supply machine, 24 ... Gui.

Claims (1)

[Claims] A powder raw material containing starch and a liquid raw material are supplied to one end of a twin-screw extruder, the two supplied raw materials are mixed by the twin-screw extruder, and the mixed material is mixed by the twin-screw extruder. The glutinous material is heated under pressure to form a mochi, and this glutinous material is rapidly cooled to below 80°C while being sent through the twin-screw extruder, and an enzyme for preventing starch aging is added to the quenched material. A method for producing Japanese confectionery dough using a twin-screw extruder, characterized in that after mixing with the twin-screw extruder, the dough is extruded from the other end.