JPH0130469B2 - - Google Patents

Description

[Detailed description of the invention]

"Industrial Application Field" 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 because the use of a twin-screw extruder significantly shortens the production time for Japanese confectionery dough, and the high-temperature, high-pressure treatment not only provides a sterilizing effect, but also allows the production of Japanese confectionery dough with a new texture. . In addition, twin-screw extruders have a higher kneading effect than single-screw extruders.
This is because it has advantages such as being able to process raw materials with high moisture content and high oil content. ``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 making Japanese confectionery dough simply by using a twin-screw extruder, the dough 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 manufacturing Japanese confectionery dough that is resistant to aging by using a twin-screw extruder. "Means for Solving the Problems" 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 both of the supplied raw materials are passed through the twin-screw extruder. The mixture is heated under pressure using the twin-screw extruder to form a mochi, and this mochi-like material is rapidly cooled to below 80°C while being sent through the twin-screw extruder. Then, an enzyme for preventing starch from aging is added to this quenched product, mixed by the twin-screw extruder, and then extruded from the other end to produce Japanese confectionery dough. . According to the present invention, the temperature of the rice cake-like object is normally
Even if it is at a high temperature of 120℃ or higher, it will be rapidly cooled to 80℃ or lower in a few tens of seconds, so even if an enzyme for preventing starch aging is added to this rapidly cooled material, the enzyme will not be deactivated and will remain active. This means that the aging of the Japanese confectionery dough can be delayed. "Examples" The present invention will be described in detail below 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. This Japanese confectionery dough manufacturing apparatus is equipped with a twin-screw extruder 10. 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 feeder 21 and a water feeder 22 are connected to the first barrel 11, respectively. Raw material feeder 21
It is now possible to quantitatively supply a powder raw material made by adding sugars and other additives to and mixing Joshin flour, starch powder, 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 supplies enzymes for preventing the aging of starch, such as the anti-aging agent "Mochi Soft" manufactured by Sankyo Foods Co., Ltd. (head office: 4-20 Kanda Sakuma-cho, Chiyoda-ku, Tokyo), Aikoku Sangyo Co., Ltd. (Head office, 4-35-15 Nakamachi, Setagaya-ku, Tokyo), "Motilone", Riken Vitamin Co., Ltd. (Head office, 3-8-10 Chiyoda Nishi-Kanda, Tokyo), "Motivest", etc. It is now possible to supply it quantitatively. 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 fed by kneading disks provided in these barrels. mixed. This mixture is sent to the fourth barrel 14 and further to the fifth barrel 15 through the rear part of the third barrel 13, and is heated under pressure by reverse feed screws provided in these barrels. It becomes sticky. This glutinous material is fed into the sixth barrel 16 by a progressive screw provided at the rear of the fifth barrel 15, and these parts and the seventh
- It is rapidly cooled when passing through the ninth barrels 17-19. The mochi-like material sent into the sixth barrel 16 is transferred to the eighth barrel 18 by the sequential feeding screws provided in the sixth barrel 16 and the seventh barrel 17.
sent to. This person sent was the 8th
The starch is fed by a progressive screw provided at the front of the 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 mixture is fed by a progressive screw provided in the ninth barrel 19 and extruded from a die 24 provided in the ninth barrel 19. In this way, Japanese confectionery dough is manufactured. With the Japanese confectionery dough obtained in this way, even if the temperature of the mochi-shaped dough is usually over 120℃, it is rapidly cooled to below 80℃ in several tens of seconds, so this rapidly cooled dough is used to prevent starch from aging. Even if the 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~
400 rpm, and a 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 glutinous starch. Water supply by water supply machine 32 is 8~ per hour.
It was set at 40. The enzyme supply device 33 supplied 0.1 to 7 amylase enzymes per hour. 1st
The temperatures of the ~9th barrels 11 to 19 were as follows. First barrel 11...Normal temperature Second barrel 12...80°C Third barrel 13...140°C Fourth barrel 14... Fifth barrel 15...40°C Sixth barrel 16... 〃 Seventh barrel 17...30°C Eighth barrel 18...20°C Ninth 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 C)...109°C Fifth Rear end of barrel 15 (point D)......88°C Rear end of sixth barrel 16 (point E)...72°C Rear end of seventh barrel 17 (point F)...61°C Eighth barrel Rear end of barrel 18 (point G)...56°C Rear end of ninth barrel 19 (point H)...53°C On the other hand, in order to examine the texture of this first sample,
A second sample was obtained by molding the Japanese confectionery dough obtained under the same conditions as above without supplying enzyme by the enzyme supply device 23. The results of the texture of the first and second samples were as shown in Table 1 below.

[Table] However, the diameter of the first and second samples is
Prepare one that is 31 mm long, 9 mm high, and weighs 19 g.
Using a plunger with a diameter of 5 mm, the breaking stress was measured with a rheometer manufactured by Fudo Kogyo Co., Ltd. The depth by the plunger was 3 mm (9 mm - 6 mm). 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 was over 120 degrees Celsius, dropped to below 80 degrees Celsius 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-shaped object is usually high, 120°C or higher, it is rapidly cooled to 80°C or lower in several tens of seconds. Even if we add enzymes to prevent starch from aging,
This means that it can be moved without being deactivated, and the aging of the Japanese confectionery dough can be delayed.
Even if it is eaten after being made for a while, it still has a soft texture.

[Brief explanation of drawings]

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-shaft extruder, 11-19...
...Barrel, 21...Raw material feeder, 22...Water feeder, 23...Enzyme feeder, 24...Die.

Claims (1)

[Claims] 1. Using a two-shaft extruder consisting of a barrel group consisting of a combination of a barrel with a raw material feeder, a barrel with a heating control function, a barrel with a cooling control function, and a barrel with an enzyme feeder. Then, a mixture obtained by adding sugars and other additives to a powder raw material containing starch and a liquid raw material are supplied by the raw material feeder, and are kneaded under pressure while being transferred through the barrel group by the screw. After heating the product to a temperature of about 120°C using the barrel with the heating control function and making it into a dough, it is rapidly cooled using the barrel with the cooling control function to cool the product to a temperature of 80°C or less. An enzyme for preventing starch from aging is added to the mochi-shaped material using the enzyme feeder, mixed and kneaded, and then extruded through a die installed at the rear end of the barrel that has the cooling control function. This method for producing Japanese confectionery dough using a twin-screw extruder is characterized in that the enzyme for preventing starch aging is added, mixed, and kneaded without deactivating the starch, thereby producing Japanese confectionery dough in which the dough ages slowly. 2. The two-shaft extruder includes a progressive screw in the barrel to which the powder raw material is supplied, a kneading disk, a progressive screw and a reverse screw in the barrel with a heating control function, a progressive screw in the barrel with a cooling control function, 2. The method for manufacturing Japanese confectionery dough using a twin-screw extruder according to claim 1, wherein a combination of a kneading disk and a progressive screw are arranged in a barrel on the downstream side of the barrel having an enzyme feeder.