JPS6261544A - Production of laminated food - Google Patents

Abstract

PURPOSE:To obtain a laminated food showing a dried bean curd-like taste, by extruding a protein raw material comprising oil stuff seed protein and gluten as main components and water from a slit die under pressure and under heating by the use of a twin screw extruder. CONSTITUTION:1pt.wt. oil stuff seed protein (e.g., soybean protein), 0.1-2pts.wt. gluten and water in an amount to give 25-40wt% water content of raw material are blended. Then, the blend is extruded from a slit die under pressure and under heating by the use of a twin screw extruder, to give the aimed laminated food. Properly the front part of barrel of the twin screw extruder is heated at 70-100 deg.C, the heating part at 100-180 deg.C and the tip melting part at 160-190 deg.C. The narrower width of opening of the slit die is properly <=6mm. Consequently, a food having a liminated texture and a densely aggregated fibrous texture of each single layer can be produced.

Description

DETAILED DESCRIPTION OF THE INVENTION (Field of Industrial Application) The present invention relates to a method for producing a food product having a laminated structure. More specifically, it has a laminated structure, and each single layer has a tendency to tear in a certain direction, so if you cook it by rehydrating it in hot water or boiling it, the food will change depending on the degree of cooking. The aim is to provide foods that give a sense of taste.

(Prior Art) A laminated food product in which Yuba or soybean protein films are bound together in a layered manner is known.

Generally, Yuba is obtained by soaking soybeans in water, grinding them, heating them and filtering them to form a film from soybean milk to remove Okara, and known as Yuba and dried Yuba. For film formation, use soy milk at 7 to 8 cW.
It is made by gently heating it in a shallow pot and removing the membrane that forms with a bamboo skewer.

Then, in a semi-dry state, it is folded into a layer, cut, and further dried. Take out the first yuba with a bamboo skewer, the second yuba,
It is called No. 3 Yuba, and the quality of No. 1 Yuba and No. 2 Yuba, and No. 2 Yuba and No. 3 Yuba are different, and it is difficult to mass-produce products of constant quality.

That is, there are problems in that it is highly handmade, takes time, has low productivity, and is therefore high in cost.

On the other hand, a method for producing a soybean protein film and processing it into a layered film is also known. However, the manufacturing method is complex and requires special equipment.

The production method of the present invention is usually used in the production of textured soybean protein.
Laminated foods can be easily produced in one step using a shaft extruder.

(Problems to be Solved by the Invention) Since layered foods have the above-mentioned problems in terms of quality and production, the inventors of the present invention have investigated whether or not it is possible to produce layered foods more easily.

(Means for solving the problem) and (effect) In the course of research on a twin-screw extruder for producing textured soybean protein, the present inventors developed The present invention was completed based on the knowledge that a food having a structure can be obtained and a food having a Yuba-like or soybean protein film-like texture can be obtained by cooking such as reconstitution in hot water or boiling.

That is, the present invention is a method for producing a laminated food product characterized by extruding a protein raw material containing oilseed protein and gluten as main components and water through a slit die under pressure and heat using a twin-screw extruder.

The oilseed protein used in the present invention is suitably a heat-coagulable protein of soybean, rapeseed, peanut, or the like, or a protein containing these proteins. In particular, soybean protein is preferred due to its ease of availability and economical efficiency.For example, soybean protein may be used in combination with taxed soybean flour (or flakes), concentrated soybean protein, isolated soybean protein, or a combination of these and fiber components such as okara. Can be done.

As the gluten used in the present invention, vital gluten obtained by acid fractionation, alkali dispersion, etc., or a modified version thereof can be used.

The ratio of oilseed protein, gluten and water is 0.1 to 2.0 parts by weight of gluten to 1 part by weight of oilseed protein. O! Appropriately, the water content in parts and raw materials is 25 to 40% by weight.

When manufactured under the conditions described below at such a blending ratio, a food product having many layered structures can be obtained. When the tissue of each single layer is torn, it rips in a certain direction and has fibrous properties, and it can be seen that these tissues are densely packed and adhered to form a layered structure, and these layers are further stacked to form a laminated food. .

In the present invention, the protein raw material is extruded through a slit die under pressure and heat using a twin-screw extruder to obtain a laminated food product.

With a single-screw extruder, extrusion is unstable and it is extremely difficult to continuously obtain a laminated food product with stable properties and shape, whereas a twin-screw extruder makes it extremely difficult to continuously produce a laminated food product with stable properties and shape. It is possible to obtain it easily.

In a two-screw extruder, the raw material feed side is important for transporting, mixing, and preheating the raw materials, and it is preferable to use a suitable combination of a ball screw, a kneading disk, an inverted ball screw, etc. as the screw. In addition, the tip melting side is important for melting and shearing the raw material, and the screws can be used as pinenut pull screws, reverse pinenut pull screws, kneading discs,
It is preferable to use an appropriate combination of reverse ball screws and the like.

Pressure is usually about 10 to 50 kg/c+ at the front of the slit die.
4 is appropriate.

For heating, the first half of the barrel of the twin-screw extruder is preferably heated to a narrow opening of the slit die, usually about 2 to 31II+.
x An elongated shape of about 20 to 50 m+s is suitable. However, depending on the raw material flow rate, approximately 2 to 6 sv + X approximately 20 to 100 I
I11 or the number of slits can be increased or decreased. By narrowing the opening of the slit die, the raw material melted and sheared in the barrel has directionality along the flow, and is formed into layers through the long and narrow slits, and is pushed out into the atmosphere and expanded, creating a gap between the layers. It is presumed that gaps are formed between the layers, and the single layers with fibrous properties overlap in a laminated manner.

Therefore, in order to make the single layer constituting the resulting laminated food product highly fibrous, it is preferable to increase the length of the slit die in the raw material flow direction. A laminated food product is obtained in which monolayers each having a length of 10 mm or more and having a fibrous tissue are laminated. That is, when a laminated food is rehydrated with hot water or the like, it can first be peeled off into a number of single layers, and the peeled single layers can be further torn into fine fibers. In addition, when the length is usually less than 5IIIm, the single layer of the obtained laminated food becomes a lamellar structure with a mixture of fibrous structure and mesh structure, and as the length becomes shorter, the monolayer with a mesh structure becomes smaller. It tends to have a layered structure. Furthermore, as the amount of gluten is reduced in the raw material formulation, even if the length of the slit die in the raw material flow direction is longer than the above, the single layer of the resulting laminated food will have a lamellar structure, resulting in a structure in which a fibrous structure and a mesh structure are mixed. The structure tends to be a stack of single layers with a mesh-like structure.

In addition, the expansion band can be adjusted by cooling the slit die or adjusting the barrel temperature.
The density of the layered food product of the present invention can be adjusted.

The laminated food product extruded from the slit die of the twin-screw extruder can be cut as necessary to create desired shapes such as slices, rods, and plates. The laminated food product extruded from the slit die can be used as it is, but it can also be dried using a commonly known drying method. Conventionally, structured soybean protein in the form of blocks or slices was produced by simply extruding it through a slit die, but when the shape becomes large, water penetrates into the inside and it takes a long time to rehydrate the soybean protein, or it is difficult to reconstitute it in hot water at all. The laminated food of the present invention has single layers stacked on top of each other with small gaps (including gaps in the visible range to microscopic range), for which there was no other way to soften food other than boiling. Because of this, water easily penetrates into the interior when refilling with hot water, so it has the advantage that hot water can be refilled easily no matter what size it is.

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

Example 1 The following raw materials were transferred to an experimental twin-screw extruder (L/D-14
, 4), raw material feed rate 25Kg/Hr, water addition 4
0%, barrel heating 170℃, screw rotation speed 25OR
, P, M, extruded through a slit die with a 3 x 35 mm opening attached to the tip of a biaxial extruder and a thickness of 10 km in the raw material flow direction to obtain a food product having a laminated structure.

(Raw material composition) (Units are parts by weight) No. 1 2 3 4 5 6 Isolated soybean protein
35 55 50 25 35 35 Okara powder
25 35 30 15 25 25 Active gluten
40 10 20 60 40 40 pregelatinized starch
3. Wheat flour 5. The size was about 6~10mm x 40 strips.

When sliced into pieces about 10 mm wide and rehydrated in hot water, they were delicious and had a Yuba-like texture and structure (slightly similar to Yuba). As shown in FIG. 1, the obtained layered food product was composed of many single layers, and each single layer had a fibrous structure that could be torn into fine fibers when torn with fingers. Note that the outside was extruded from a slit die and had a smooth surface.

〔effect〕

As detailed above, according to the present invention, it has a laminated structure,
It is now possible to create laminated foods in which each single layer has a dense and tightly packed fibrous tissue, and depending on the cooking method, foods with a Yuba-like texture can be easily stabilized in one step by using a twin-screw extruder. It is now possible to produce

[Brief explanation of drawings]

FIG. 1 is a perspective view of some cut pieces of the laminated food obtained in Example 1.

Claims (4)

[Claims] (1) A method for producing a laminated food product characterized by extruding a protein raw material containing oilseed protein and gluten as main components and water through a slit die under pressure and heat using a twin-screw extruder. (2) Gluten content is 0.1 to 1 part by weight of oilseed protein
2.0 parts by weight and the water content in the raw material is 25 to 40% by weight, the manufacturing method according to claim (1). (3) The mode of heating is 70 to 100°C in the front half of the barrel of the twin-screw extruder, 100 to 180°C in the heating part, and 160 to 190°C in the tip melting part.
Manufacturing method described in ). (4) The manufacturing method according to claim (1), wherein the narrower width of the opening of the slit die is 6 mm or less.