JPS6318449B2 - - Google Patents
Info
- Publication number
- JPS6318449B2 JPS6318449B2 JP60095129A JP9512985A JPS6318449B2 JP S6318449 B2 JPS6318449 B2 JP S6318449B2 JP 60095129 A JP60095129 A JP 60095129A JP 9512985 A JP9512985 A JP 9512985A JP S6318449 B2 JPS6318449 B2 JP S6318449B2
- Authority
- JP
- Japan
- Prior art keywords
- eggs
- barrel
- kneaded
- egg
- flour
- 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.)
- Expired
Links
- 235000013601 eggs Nutrition 0.000 claims description 33
- 235000011888 snacks Nutrition 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 7
- 241001465754 Metazoa Species 0.000 claims description 6
- 229920002472 Starch Polymers 0.000 claims description 5
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 2
- 239000000047 product Substances 0.000 description 10
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 230000015271 coagulation Effects 0.000 description 4
- 238000005345 coagulation Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 241000271566 Aves Species 0.000 description 3
- 235000014103 egg white Nutrition 0.000 description 3
- 210000000969 egg white Anatomy 0.000 description 3
- 235000013345 egg yolk Nutrition 0.000 description 3
- 210000002969 egg yolk Anatomy 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000972773 Aulopiformes Species 0.000 description 2
- 241000252203 Clupea harengus Species 0.000 description 2
- 241000276438 Gadus morhua Species 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 235000013605 boiled eggs Nutrition 0.000 description 2
- 235000019516 cod Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 239000005417 food ingredient Substances 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 235000019514 herring Nutrition 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000019515 salmon Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 108010028690 Fish Proteins Proteins 0.000 description 1
- 241001417902 Mallotus villosus Species 0.000 description 1
- 108010070551 Meat Proteins Proteins 0.000 description 1
- 241000286209 Phasianidae Species 0.000 description 1
- 230000004913 activation Effects 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この発明は鳥類や海産動物の卵を使用した未発
泡のスナツク菓子の製造方法に関するものであ
る。DETAILED DESCRIPTION OF THE INVENTION [Field of Industrial Application] This invention relates to a method for producing unfoamed snack confectionery using eggs of birds and marine animals.
従来、エクストルーダを使用して、食品を、原
料から最終製品にまで連続的に製造することが行
われている。しかしながら、卵を使用したスナツ
ク食品では、バレル内が高圧高温になり、卵特有
の柔かく風味豊かな製品をつくることができなか
つた。これは、卵の含量が多くなるほど顕著であ
つた。
Conventionally, extruders have been used to continuously manufacture foods from raw materials to final products. However, when making snack foods using eggs, the inside of the barrel is subject to high pressure and high temperatures, making it impossible to produce the soft and flavorful products unique to eggs. This was more pronounced as the egg content increased.
その理由は、卵の熱凝固速度が温度上昇に対し
て極めて鋭敏だからである。例えば鶏卵の熱凝固
活性化エネルギーは270Kcal／mo1と極めて高
く、卵白凝固の平均速度は、１℃の温度上昇に対
して2.5倍増加し、１℃当たりの凝固速度の増加
率は、通常の化学反応に比べて10倍以上高い。 The reason is that the thermal coagulation rate of eggs is extremely sensitive to increases in temperature. For example, the thermal coagulation activation energy of chicken eggs is extremely high at 270 Kcal/mo1, and the average rate of egg white coagulation increases by 2.5 times per 1°C temperature increase, and the rate of increase in the coagulation rate per 1°C is higher than that of normal chemical More than 10 times higher than the reaction.
また、卵は、粘度が大きいため、混合しにくく
熱伝達が遅いという性質がある。 Furthermore, eggs have a property of being difficult to mix and slow heat transfer due to their high viscosity.
そこで、卵の投入位置をバレルから押し出す直
前にすることも考えられるが、卵の粘度が大きい
ため十分混練ができないあるいは十分加熱ができ
ないという問題があつた。従つて、例えば、いり
たまご状、ゆでたまご状等卵特有の食味、風味を
有する製品を製造することができなかつた。 Therefore, it is conceivable to introduce the eggs just before they are pushed out of the barrel, but this poses a problem in that the eggs have a high viscosity and cannot be sufficiently kneaded or heated sufficiently. Therefore, it has not been possible to produce products that have the taste and flavor unique to eggs, such as those shaped like hard-boiled eggs or boiled eggs.
また、にしん、たら、サケ等の海産動物の卵と
粉を混練焼成したスナツク菓子は従来なかつた。 In addition, snacks made by kneading and baking the eggs and flour of marine animals such as herring, cod, and salmon have never existed before.
そこで、この発明は、エクトルーダで最終製品
まで製造する上で、卵が十分混練され、かつ卵特
有の食味、風味を有する製品を製造することを目
的としている。
Therefore, the object of the present invention is to produce a product in which eggs are sufficiently kneaded and which has the taste and flavor unique to eggs, when the final product is produced using an extruder.
この発明は、鳥類又は海産動物の卵とでんぷ
ん、小麦粉等の粉をバレル１内のスクリユ２，
２′始端に投入し、混練、加熱及び加圧処理を行
つた後未発泡状としてダイ６から連続的に吐出す
るものである。
In this invention, eggs of birds or marine animals and powders such as starch and flour are stored in a screw 2 in a barrel 1.
2' starting end, kneading, heating and pressurizing treatment, and then continuously discharging from the die 6 in an unfoamed state.
この発明は、ダイ６から吐出される混練物が発
泡しない程度にバレル１内の温度、圧力を抑えて
いるので、卵をスクリユ２，２′始端から投入し
バレル１全長にわたつて混練しても、卵特有の食
味、風味を保持することができる。しかも、卵は
十分に混練される。
In this invention, the temperature and pressure inside the barrel 1 are suppressed to such an extent that the kneaded material discharged from the die 6 does not foam, so the eggs are introduced from the beginning of the screws 2 and 2' and kneaded over the entire length of the barrel 1. It is also possible to retain the taste and flavor unique to eggs. Moreover, the eggs are thoroughly kneaded.
以下、この発明の方法をエクストルーダ（二軸
食品押出製造装置）を用いて説明する。
The method of the present invention will be explained below using an extruder (twin-screw food extrusion manufacturing device).
第１図及び第２図において、バレル１内に２本
のスクリユ２，２′を回転自在に配設し、スクリ
ユ２，２′の始端の上部にホツパー３、その下流
側に給水管４を設けている。またバレル１の先端
には種々の断面形状をしたオリフイス５を有する
ダイ６を取り付けている。更に、バレル１の外側
には適宜のヒータ（図示せず）を装着し、混練し
た食品原料を加熱するものとしている。 In FIGS. 1 and 2, two screws 2 and 2' are rotatably arranged in a barrel 1, and a hopper 3 is connected to the upper part of the starting end of the screws 2 and 2', and a water supply pipe 4 is connected to the downstream side of the hopper 3. It is set up. Further, a die 6 having an orifice 5 having various cross-sectional shapes is attached to the tip of the barrel 1. Further, an appropriate heater (not shown) is installed on the outside of the barrel 1 to heat the kneaded food ingredients.
スナツク菓子の製造方法は、卵と粉をホツパー
３に投入し必要に応じて注水すればよく、これら
食品原料は迅速に前方へ送られ、剪断、混合、混
練、加熱、殺菌、溶融、圧縮、成形されてオリフ
イス５から最終製品であるスナツク菓子が押し出
される。食品原料は、供給量50〜200ｇ／min、
スクリユ回転数30〜300rpm、加熱温度30〜200℃
で加工される。 To make snacks, eggs and flour are placed in a hopper 3 and water is added as necessary.These food ingredients are quickly sent forward, sheared, mixed, kneaded, heated, sterilized, melted, compressed, etc. After being shaped, the final product, the snack, is extruded from the orifice 5. Food raw materials are supplied at a rate of 50 to 200g/min.
Screw rotation speed 30~300rpm, heating temperature 30~200℃
Processed in
卵原料は鶏、あひる、うずら、七面鳥等の卵、
加糖全卵、乾燥全卵、卵黄、加糖卵黄、乾燥卵
黄、卵白、乾燥卵白等鳥類の卵を原料とした加工
品、更にはニシン、タラ、サケ、シシヤモ、トビ
ウオ、カニ等海産動物の卵、これらの混合物であ
る。粉は穀粉、デンプン、豆類タンパク、魚肉あ
るいは畜肉タンパク、これらの混合物である。 Egg raw materials include eggs from chicken, duck, quail, turkey, etc.
Processed products made from avian eggs such as sweetened whole eggs, dried whole eggs, egg yolks, sweetened egg yolks, dried egg yolks, egg whites, and dried egg whites, as well as eggs of marine animals such as herring, cod, salmon, capelin, flying fish, and crabs. It is a mixture of these. Flours can be flour, starch, legume protein, fish or meat protein, or mixtures thereof.
その他、必要に応じて調味料、香辛料、品質改
良剤等の食品添加物を使用する。 In addition, food additives such as seasonings, spices, and quality improvers are used as necessary.
次に、具体例を以下に説明する。 Next, a specific example will be explained below.
鳥類の卵を主原料として、供給量1000ｇ／
min、スクリユの回転速度70rpmに設定した場
合、バレル温度120℃でいりたまご状の製品がで
き、63℃でゆでたまご状の製品ができた。いずれ
も、食感は従来の手動による回分式のものと遜色
なかつた。 Supply amount: 1000g/using bird eggs as the main raw material
When the rotation speed of the screw was set to 70 rpm, a product shaped like a fried egg was produced at a barrel temperature of 120°C, and a product shaped like a boiled egg was produced at a barrel temperature of 63°C. In both cases, the texture was comparable to that of conventional manual batch-type products.
シシヤモの卵と２％のデンプンを100ｇ／min
の割合で供給し、スクリユの回転速度を30rpm、
バレル温度を150℃とし、ダイ６に板状成型用の
ものを使用した。得られた製品は板状で食感がよ
くスナツク菓子用として十分通用するものであつ
た。 Shishyamo eggs and 2% starch 100g/min
Supply the screw at a rate of 30 rpm,
The barrel temperature was 150° C., and the die 6 used was for plate-shaped molding. The obtained product was plate-shaped and had a good texture and could be used as a snack confectionery.
尚、この装置によりスナツク菓子を製造すれ
ば、２本のスクリユ２，２により卵と粉を十分に
混練できるので、でんぷん等によつてざらざらし
た食感が生じることはなく食味が著しく向上す
る。 If snacks are manufactured using this device, the eggs and flour can be sufficiently kneaded by the two screws 2, 2, so that the grainy texture due to starch etc. will not occur and the taste will be significantly improved.
この発明は、上述のような構成を有するもので
あり、従つて、卵をスクリユ２，２′始端から投
入して十分混練することができ、卵特有の食味、
風味を保持した製品を製造することができる。
This invention has the above-mentioned configuration, and therefore, the eggs can be introduced from the starting ends of the screws 2 and 2' and thoroughly kneaded, and the unique flavor of the egg can be obtained.
It is possible to produce products that retain flavor.
また、この発明の製造方法により海産動物の卵
からスナツク菓子を作ることができる利点があ
る。 Furthermore, the manufacturing method of the present invention has the advantage that snacks can be made from marine animal eggs.
第１図はこの発明の実施に使用するエクストル
ーダの断面図、第２図は同−線断面図であ
る。
１……バレル、２，２′……スクリユ、３……
ホツパー、４……給水管、５……オリフイス、６
……ダイ。
FIG. 1 is a sectional view of an extruder used in carrying out the present invention, and FIG. 2 is a sectional view along the same line. 1... Barrel, 2, 2'... Skrill, 3...
Hopper, 4... Water supply pipe, 5... Orifice, 6
……Thailand.
Claims (1)
の粉をバレル１内のスクリユ２，２′始端に投入
し、混練、加熱及び加圧処理を行つた後未発泡状
としてダイ６から連続的に吐出することを特徴と
するスナツク菓子の製造方法。1 Eggs of birds or marine animals and powders such as starch and flour are put into the beginnings of the screws 2 and 2' in the barrel 1, kneaded, heated and pressurized, and then continuously passed from the die 6 into an unfoamed state. A method for producing a snack confectionery characterized by dispensing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60095129A JPS61254147A (en) | 1985-05-01 | 1985-05-01 | Production of snack food using egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60095129A JPS61254147A (en) | 1985-05-01 | 1985-05-01 | Production of snack food using egg |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61254147A JPS61254147A (en) | 1986-11-11 |
| JPS6318449B2 true JPS6318449B2 (en) | 1988-04-19 |
Family
ID=14129210
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60095129A Granted JPS61254147A (en) | 1985-05-01 | 1985-05-01 | Production of snack food using egg |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61254147A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5188665A (en) * | 1975-01-31 | 1976-08-03 | Keishokuhinno seizoho | |
| JPS5715859A (en) * | 1980-06-30 | 1982-01-27 | Kobe Steel Ltd | Multicyclone system waste gas dust collecting device |
| JPS58165739A (en) * | 1982-03-25 | 1983-09-30 | Shikishima Seipan Kk | Preparation of snack cake like arare (rice cake cubes) |
-
1985
- 1985-05-01 JP JP60095129A patent/JPS61254147A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5188665A (en) * | 1975-01-31 | 1976-08-03 | Keishokuhinno seizoho | |
| JPS5715859A (en) * | 1980-06-30 | 1982-01-27 | Kobe Steel Ltd | Multicyclone system waste gas dust collecting device |
| JPS58165739A (en) * | 1982-03-25 | 1983-09-30 | Shikishima Seipan Kk | Preparation of snack cake like arare (rice cake cubes) |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61254147A (en) | 1986-11-11 |
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