JPS6229947A - Production of gel containing hardly digestible polysaccharide - Google Patents

Abstract

PURPOSE:To produce the titled gel having stable gel property, excellent freeze- resistance and high water-content, by applying shearing stress to a substance containing hardly digestible polysaccharide with an extruder under high temperature and pressure and extruding the substance under the condition to attain a water content falling within a specific range. CONSTITUTION:One or more kinds of substances containing hardly digestible polysaccharide and selected from (A) a mixture of 95-65wt% KONJAK mannan and 5-35wt% xanthan gum, a hardly digestible polysaccharide such as carrageenan, pectin, etc., and proteins such as soybean protein, egg protein, etc., (B) cereal flour or starch such as rice flour, soybean flour, etc., (C) an oil or fat such as palm oil, rice oil, soybean oil, cottonseed oil, etc., and (D) a seasoning, flavor, nutrient, etc., such as sodium glutamate, etc., are supplied to an extruder at a rate to give a gel having a water-content of 50-99%, applied with a shearing stress under high temperature and pressure condition at the optimum heating temperature of 50-200 deg.C and a pressure of <=36kg/cm<2> to effect the swelling and dissolution of the components in a short time. The swollen and dissolved components are extruded to obtain the objective gel.

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a production method for obtaining a high moisture indigestible polysaccharide-containing glucose in an extremely short period of time.

[Conventional technology]

Conventionally, oil-releasing polysaccharides such as konjac mannan, cara-naan, and sodium alginate have been used.

Known as Dietary Two P, it has been reported to have effects such as regulating gastrointestinal function, lowering serum cholesterol, and detoxifying. In addition, polysaccharides such as konnyaku mannan are soluble and hold a large amount of water ranging from 100 to 200 times, forming glutes, so they should be taken with a large amount of water to create a feeling of fullness and prevent obesity. It is attracting attention as a low-strength food that measures the body's health.

[Problem that the invention seeks to solve]

17 However, these indigestible polysaccharides generally take time to swell and dissolve due to their high molecular weight, and it is difficult to obtain a uniform gel in a short period of time. A processing method using an extruder capable of processing is known (Japanese Patent Publication No. 5B-51750), but due to its low water content, it cannot be said to be a gelatinized product, and it puffs up during the extrusion process, resulting in a rice cake-like snack. Food was available.

[Means for solving problems]

As a result of various studies on the above-mentioned problems, the present inventors found that by applying shear stress to a high moisture indigestible polysaccharide under heat and pressure, it is possible to swell and dissolve the polysaccharide in an extremely short time. The inventors have discovered that this problem can be solved by using a twin-screw extruder to stably discharge high-moisture polysaccharides without causing phenomena such as surging, and have completed the present invention.

That is, the present invention provides an indigestible polysaccharide-containing material, which is characterized by supplying the indigestible polysaccharide-containing substance to an extruder so that the moisture content is 50% to 99%, and extruding it under heating and pressure while applying shear stress. This is a method for producing gel.

Indigestible polysaccharides that can be used in the present invention include those that have glue-forming ability, such as a mixture of konjac mannan and xanthan gum, a mixture of locust bean gum and xanthan gum, agar, carrageenan, alginate,
Pectin, tamarind, curdlan, and other polysaccharides without gel-forming ability can also be used in combination.

Proteins include soybean protein, wheat protein, milk protein, egg protein, fish protein, livestock protein, etc., and flours and starches include rice flour, wheat flour, soybean flour, corn flour, etc. Koji grain flour such as Takahashi flour, cane starch, potato starch, corn starch, etc., and oils and fats such as palm oil, rice oil,
Vegetable oils such as soybean oil, corn oil, and cottonseed oil, animal fats such as lard and tallow, and processed oils and fats such as their fractionated oils and hydrogenated fats can be used.

Furthermore, specific examples of flavoring agents include seasonings (glutamic acid, monosodium glutamate and other amino acids, amino acid salts, 5'-riwan nucleotides, salt, potassium chloride, etc.), acidulants (various organic acids, vinegars, etc.). ), sweeteners (sucrose and other sugars, sorbitol, maltitol and other sugars, 7A, Co-A/, 7S/glutame, acesulfame, cyclamate, saccharin, sodium saccharin, stevioside, glycodylstevioside, etc.)
, other flavoring agents, various extracts (animal and plant extracts, Ir.
A.P.

HVP, yeast extract, etc.). Examples of flavoring agents include flavors, spices, and the like. In addition, one or more types selected from powder materials such as emulsifiers, preservatives, flavoring agents, vitamins, other nutritious ingredients, various pharmaceutical ingredients, and coloring agents can be used in combination.

In the present invention, especially when the weight ratio of the mixture of konjac mannan and xanthan gum is 95:5 to 65:35, a gelled product with strong elasticity can be easily obtained by simply cooling after heating and pressurizing.

These indigestible polysaccharide-containing substances are supplied to an extruder with a water content of 50 to 99 degrees, and shear stress is applied under heating and pressure to swell and dissolve in a short period of time, resulting in a substance with the desired gel-forming ability. extrude. At this time, it is possible to supply a mixture that has been adjusted to have the above moisture content in advance, or by supplying powder of an indigestible polysaccharide-containing substance and injecting water into the extruder, the moisture content can be adjusted to the above moisture content. It can also be extruded by heating and pressurizing it. The optimum heating temperature at this time varies depending on the type of raw materials and the mixing ratio of water and additives, but is generally 50°C to 200°C, preferably 80°C to 150°C. The pressure at this time does not need to be particularly high as long as it is at least the pressure necessary to move the heated mixture. The upper limit has a correlation with the heating temperature and nozzle shape, but it is usually a pressure of 36 kvcIn2 or less, more preferably 1 kg/crn2 to 25 kvcIn2.
Preferably, the material has been treated to a pressure of 177 m2.

Either a single-screw extruder or a twin-screw extruder is preferred, and as long as it is equipped with a raw material inlet, two screens, a barrel, a heating or cooling jacket, a drive device, and these accompanying devices, it is generally suitable. A standard twin screw extruder is sufficient.

The barrel may be of a one-piece type or may be a plurality of barrels attached together. The outer periphery of the barrel can also be provided with a plurality of jackets for cooling or heating the raw material. The extruder may also be equipped with a die and/or nozzle as required. The pressure and temperature during extrusion can be adjusted as appropriate.

〔Effect of the invention〕

The method for producing indigestible polysaccharide-containing glue according to the present invention is a method that brings out the desired glue-forming ability by processing in an extremely short time the processes that conventionally took time such as swelling and heating. Glue made from konjac mannan and xanthan gum is thermoreversible and has no alkaline odor.
It exhibits stable gel properties in the acidic to neutral range, and also exhibits the effects of less syneresis during storage and excellent freezing resistance.

Therefore, it is possible to provide a new indigestible polysaccharide-containing glue that has the image of a health food, such as low calorie and intestinal regulation effect, and its usefulness is obvious.

Example 1゜Experimental twin-screw extruder (Werner & Pf.
A 3:1 mixed powder of konjac mannan and xanthan gum and water were added at 1k17/hr and 49k using a Lelder C-58 model with a 3φ nozzle.
It was treated with a feed rate of g/hr.

The operating conditions for the extruder were as follows.

Temperature Near the inlet Water Cold center 120
℃ Near the discharge port 100℃ Screw rotation speed 200 r
The pn discharged material was easily glued by cooling with a uniformly heated and kneaded fluid. Guru is very elastic;
It had a glue strength of 2809/cm2 when measured with a rheometer.

Example 2 Using the same twin-screw extruder as in Example 1, a 3:1:2:4 mixed powder of konjac mannan, xanthan gum, caseinate, and horse lees and 4 ml of water were each added.
kvhr and a feed rate of 46 kg/hr.

The operating conditions were as follows.

Temperature Near the inlet Water Cold center 150
℃ Near the discharge port 120℃ Screw rotation speed 30Orp
Note that a slit die with a cross section of 5wm x 20m was used, and the tip was water-cooled.

The discharged product was a uniformly shaped cheese-like gelled product with strong elasticity.

Reference Example 1゜The same indigestible polysaccharide-containing substance used in Example 1 was added to an experimental shaft extruder (I=20.D=
The treatment was carried out using a 30 mm nozzle (2 mm diameter) and a feed rate of 9/hr. The operating conditions were as follows.

Temperature Near the inlet Water Cold center 120
℃ Near the discharge port 100℃ Screw rotation speed 15Or
PM discharge was unstable and repeated intermittent surging.

Further, the discharged material was also somewhat non-uniform, and the gel after cooling was very weak, with a gel strength of 35 g/cm2.

Claims (4)

[Claims] (1) Indigestible polysaccharide-containing substances with a water content of 50% to 9%
A method for producing an indigestible polysaccharide-containing gel, which comprises supplying the gel to an extruder and extruding it by applying shear stress under heat and pressure so that the gel has a concentration of 9%. (2) The indigestible polysaccharide-containing substance includes an indigestible polysaccharide, a first component of protein, one or more second components selected from flours and starches, a third component of fats and oils, and a flavoring agent. , and one or more components selected from one or more fourth components selected from flavorants, nutritional enrichment ingredients, flavorants, colorants, and emulsifiers. Manufacturing method described in section. (3) The indigestible polysaccharide is a mixture of konjac mannan and xanthan gum, a mixture of locust bean gum and xanthan gum, agar, carrageenan, alginate,
The manufacturing method according to claim 1, characterized in that one or more of pectin, tamarind gum, and curdlan are used. (4) The indigestible polysaccharide is a mixture of konjac mannan and xanthan gum, with a weight ratio of 95:5 to 65:
35. The manufacturing method according to claim 1, characterized in that: