JPH0253024B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a method for forming and cutting a nut-like food product of good quality in one step under pressure and heat. (Prior Art) Conventionally, many methods are known for nut-like foods and methods for producing the same. The manufacturing methods can be roughly divided into two types depending on the mixing method, that is, the method of forming a so-called oil/fat dispersion (or O/W emulsion): a method in which the raw materials are mixed in an open system, and a method in which the raw materials are mixed in a closed system. Can be divided. As for mixing by open system, for example, US.
PAT.2952544 describes a method for manufacturing a nut-like food by dispersing a water-soluble film-forming substance, oil, and water as main ingredients, dispersing the oil and fat in the ingredients, forming an oil and fat dispersion, molding, and drying. Disclosed. After that, special public service 1984-30465, special public service 1984-30465
Similar methods are also disclosed in Japanese Patent Publication No. 46784 and Japanese Patent Publication No. 57-29986. In addition, some examples of mixing using an open system are also disclosed in the Comparative Examples of the specifications of the publications described below for mixing using a closed system. As for mixing in a closed system, for example, US.
PAT.3872299, PAT.3872230, Special Publication Showa 56-19984
discloses a method for producing a nut-like food characterized by mixing in a closed system such as vacuum mixing. In addition, disclosures have also been made in JP-A-52-51048 and JP-A-53-20449. However, the above conventional technology discloses (a) a roll rolling machine, (b) a screw type extrusion machine, (c) a corrugated roll rolling machine, (d) an extrusion machine, etc. for forming so-called dough as a forming machine. However, it does not disclose that molding is performed under pressure and heat. For this reason, the dough that has passed through the molding machine is soft and tends to stick to some parts, making it difficult to cut and process it immediately, so a method of pre-drying it to harden it and then cutting it is used. For this reason, it may be difficult to find the right time to make the hardness suitable for cutting, or it may become too hard and result in broken parts during cutting, resulting in poor product quality.
On the other hand, it has problems such as being too soft and deforming during cutting, resulting in a lower yield. In the process of researching extruders used in the production of meat-like proteins, the present invention was developed while considering various raw material formulations under conditions that are lower than the production conditions for meat-like proteins and that do not substantially puff. This product was developed based on the knowledge that a food product with a nut-like structure can be easily molded without applying pressure, and that the resulting food product is of excellent quality and solves the problems faced by known technologies. be. (Purpose) The present inventors have developed an inexpensive, nut-like hardness to slightly softer texture than nuts, a chewy texture,
This is a nut-like food that has a good texture and does not easily stick to the teeth or roof of the mouth when eaten, and whose oil and fat components do not separate during manufacturing and storage, and which can be cut in the same process as molding. Aimed at superior manufacturing methods. (Progress) While conducting additional trials on the conventional technology, the inventors discovered that the conventional method not only makes molding difficult, but also causes molded products to be soft and sticky. It is difficult to cut immediately after molding as it may stick to the blade of a cutter, etc., or the mold may become deformed if cut forcibly, so it must be pre-dried to harden before cutting. In addition, depending on the degree of pre-drying, it may become too hard and break up when cut. hand,
It still has problems such as being easily broken and (c) adhering to the palate, and these problems can be solved by using an extruder used for producing meat-like proteins, etc., with less pressure and less heating. The inventors found that the problem can be easily solved by setting conditions that do not cause puffing, leading to the completion of the present invention. In other words, by molding under pressure and heat, (a) molding and cutting can be done in the same process (continuously), (b) labor such as pre-drying can be saved, and (c) crushed parts etc. It is not only efficient and difficult to produce, but also (e) easily produces foods with (a) dense structure, (b) chewy, (c) hard to break, and (d) nut-like structure/texture. The present invention was completed based on the knowledge obtained. (Structure) The present invention involves forming an oil and fat dispersion containing 15 to 45% by weight of a water-soluble film-forming substance, 10 to 50% by weight of oil and fat, and 20 to 40% by weight of water, and applying pressure (0.5 to 45 kg) using an extruder. This is a method for producing a nut ^- like food product, which is characterized by drying a molded product with a dense structure obtained by processing the product under heating (65°C to 95°C) and cutting it while continuously extruding it. As the water-soluble film-forming substance used in the present invention, known substances having the ability to form a film around the oil phase in an oil/fat dispersion can be used. That is, they can be broadly classified into protein-based, carbohydrate-based, and mixed types, and have film-forming ability. Examples of protein include animal proteins such as milk protein, egg protein, meat protein, chicken egg protein, fish protein, plasma protein, gelatin, collagen, etc., and extracted or processed proteins thereof such as lactalbumin, lactogelobulin, and egg albumin. , meat myosin, meat myogen, meat globulin, fish meat myoglobin, etc.
One or more of these heat treatments, acid treatments, alkali treatments, enzyme-treated proteins, etc. can be used. Examples of plant proteins include rice protein, wheat protein,
Soybean protein, peanut protein, sunflower protein, cottonseed protein,
Sesame protein, safflower protein, rapeseed protein, corn protein, etc. Extracted and processed proteins such as rice glutelin, barley brolamine, wheat brolamine,
Wheat gluten, soybean globulin, soybean albumin, peanut albumin, etc., and one or more of these heat-treated, acid-treated, alkali-treated, enzyme-treated proteins, etc. can be used. Examples of carbohydrates include carbohydrates that have the ability to form water-soluble films, such as starch contained in sweet potatoes, yams, onions, tapiao, rice, wheat, cabbage mackerel, etc., carboxymethylcellulose, methylcellulose, carrageenan, guar gum, agar, and sodium alginate. One or more of decomposed starch, alpha starch, starch derivatives, alkali starch, fractionated starch, physically treated starch, etc. can be used. Examples of mixed systems include barley flour, wheat flour, soybean flour, okara flour, mustard flour, wheat germ flour, defatted wheat germ flour, buckwheat flour, onion corn flour, onion corn germ, millet flour,
One or more of chestnut flour, adzuki bean flour, skim milk powder, whole milk powder, and adjusted milk powder may be used. Fats and oils are known water-insoluble substances, such as soybean oil,
Vegetable oils and fats such as cottonseed oil, rapeseed oil, palm oil, rice oil, cornstarch oil, coconut oil, palm kernel oil, olive oil, and cacao butter; animal fats and oils such as beef tallow, pork fat, and fish and whale fat;
One or more of these processed oils and fats such as fractionated, hardened, and transesterified can be used. Furthermore, known fillers such as polyhydric alcohols such as glycerin, monosaccharides to oligosaccharides such as sugar, glucose, lactose, sucrose and oligosaccharides, salts such as common salt, and other food additives can be used. Of course, nut fragments/fine powder, such as almonds, cashew nuts, hazelnuts, Brazil nuts, peanuts, walnuts, etc., can also be used as raw materials. In the present invention, the water-soluble film-forming substance can be used in an amount of 15 to 45% by weight, preferably 25 to 35% by weight, in the oil/fat dispersion. Fats and oils are in oil and fat dispersion, 10
~50% by weight, preferably 20-40% by weight can be used. Water is 20-40% by weight, preferably 25-35%
% by weight can be used. In particular, an extruder with two or more screws is more effective than an extruder with a single screw in being able to constantly transfer, pressurize, and heat even soft oil and fat dispersions. In the present invention, a known mixing/stirring device can be used as a means for dispersing fats and oils in these raw materials. Further, the mixing can be carried out not only in a so-called open system (in a vacuum state or in a closed container filled with raw materials) but also in an open system. For example, a mixer capable of vacuum mixing such as an Oaks type mixer, a Groen vacuum mixer, a Schunel cutter mixer, a Sigma mixer, a kneader, a Hobart mixer, a silent cutter, a cutter, etc. can be used.
In addition, as for the mode of mixing, (a) raw materials such as film-forming substances, oils and fats, and water can be mixed at the same time, but (b) it is better to mix water after mixing raw materials such as film-forming substances and oils and fats. Appropriate. The temperature during mixing is below the temperature at which the raw materials do not solidify, usually 20-50℃,
The temperature is preferably 25 to 40°C, and either an open system (that is, mixing under atmospheric pressure) or a closed system (mixing under vacuum) can be used. In general, vacuum mixing tends to yield nut-like foods with a firmer texture. It can be selected as appropriate depending on the desired nut-like food. The method of molding under pressure and heating of the present invention makes it possible to obtain a nut-like food that has a dense structure and does not adhere to the roof of the mouth, etc., without using vacuum mixing. In the present invention, it is important to mold the oil and fat dispersion obtained in the above steps under pressure and heat. Appropriate pressure is 0.5 kg/cm ² or more. Usually 150
It is possible up to about Kg/cm ² , but generally 0.5Kg/cm ²
~45Kg/ ^cm2 is suitable, preferably 0.5Kg/ ^cm2
~10Kg/cm ² , particularly preferably 0.5Kg/cm ² ~5Kg/
^cm2 is appropriate. If the pressure is less than 0.5Kg/ ^cm2 , the nutty-like texture will be poor, and depending on the raw material composition, for example, if the pressure is high, the oil may separate, or conversely, the oil content may be too low. Medium pressure range (around 5 kg/cm ² ) is preferable since it may cause puffing as the pressure increases. Heating is preferably from 65°C to 95°C. For example, if compression heat is generated due to pressurization, the extruder can be cooled using a refrigerant (e.g., water), or conversely, if the temperature is low, it can be heated using a heat medium (e.g., steam, hot water, etc.) This makes it easier to control the temperature. If the pressing temperature is lower than 65°C, the oil or fat dispersion treated under pressure and heat will be soft and deformed during cutting, or it will become sticky and stick to the blade of a cutter, making it difficult to cut. Also, the heating temperature is 95
If the temperature exceeds .degree. C., the oil or fat dispersion treated under pressure and heat may separate from the oil, and even if it is dried, the texture may become dull, which is undesirable. Heating temperature is 65℃~95℃
Combined with the heating action, the desired nut-like structure is formed, and at the same time, it has the effect of being able to be subsequently cut after molding. This is due to the effect that not only can appropriate hardness be obtained by pressurizing and heating, but also a dense structure can be produced without going through the conventional steps of solidifying means such as pre-drying after molding. this is,
It is presumed that this is due to the fact that by applying pressure while heating, the heat-solidifying substance and the heat-melting substance in the raw material interact in a complex manner to form a nut-like structure. As a device for molding and extruding under pressure and heat, a heating device can be attached to a known molding machine, but preferably an extruder is suitable, and for example, an extruder used for producing meat-like proteins is suitable. . This consists of a screw for extruding the raw material (having an appropriate compression ratio so that it can be compressed), a cylinder that encloses the screw, a jacket that can be heated or cooled on the outer surface of the cylinder, and a die on the tip or on the body wall of the tip. are doing. In particular, for raw materials containing a large amount of fat and water, such as the oil and fat dispersion of the present invention, an extruder having two or more screws is suitable. The feed and transfer of raw materials are stable, constant temperature and pressure can be maintained, and quality fluctuations can be prevented. Furthermore, by using an extruder that can reduce pressure during extrusion, molding can be performed while performing pressure reduction treatment during the pressure and heat treatment process. Reduced pressure is -630mmHg or more, preferably -50 to -60
It can be mmHg. By applying pressure in the extrusion direction under heating and reducing the pressure in the middle of the cylinder, the dispersible components in the raw material are sucked and extruded in this state, thereby reducing the so-called dispersibility mixed in the raw material. Gas components are removed and the dense tissue can be extruded. If the reduced pressure is less than -630 mmHg, oil may separate from the oil/fat dispersion treated under pressure and heat, which is not preferable. Nut-like foods produced by applying reduced pressure treatment during the pressure and heat treatment process tend to have a harder texture in proportion to the degree of negative vacuum in the above reduced pressure range. Therefore, by changing the degree of vacuum, the hardness of the nut-like food can be easily and continuously changed. In addition, the extruder, which can reduce the pressure during extrusion, has a screw for extrusion, a cylinder that encloses it, a vacuum suction device (decompression device) that can reduce the pressure in the middle of the cylinder, and a reverse screw that prevents the raw material from being sucked in due to the reduced pressure. There is a screw in front of the pressure reducing device (threaded in the opposite direction to the direction in which the raw material is fed so that the raw material can be fed backwards), and in some cases a screw (for example, a pineapple screw) where the raw material can stay after the pressure reducing device. etc.), has a die on the tip or the body wall of the tip, and has a jacket on the outer surface of the cylinder that can be heated or cooled. In particular, an extruder having two or more screws is suitable, as it can stably penetrate and transport raw materials containing a lot of oil and moisture, and can maintain constant pressure, constant temperature, and constant vacuum. The oil and fat dispersion extruded under pressure heating or under pressure heating and extruded under reduced pressure during extrusion is
As mentioned above, the heat-solidifying substance and heat-melting substance in the raw material interact in a complex manner, resulting in a dispersion with shape retention and a dense structure, so a die of the desired shape is installed at the tip of the extruder. This allows it to be easily molded into a desired shape. In addition, since it has shape retention properties in the extruded state, it can be continuously cut with a rotary cutter or the like simultaneously with extrusion, and can be dried as is. No pre-drying process is required as in the conventional method. Drying is carried out using known drying means (for example, band drying,
Hot air drying, conduction drying, infrared drying, high frequency drying,
Using microwave drying (microwave drying, etc.), gradually dry at room temperature or at a non-burning temperature, preferably at a temperature of about 65 to 95 degrees Celsius.
The final product can be dried to a moisture content of less than 10%, preferably less than 5%. (Example) Embodiments of the present invention will be described below with reference to Examples. Example 1 The following raw materials were mixed using a Stephen cutter at low speed for 2 minutes to uniformly disperse the powder in the oil.
Next, 30 parts by weight of water was added and mixed for 7 to 10 minutes to obtain a homogeneous dough. This dough was molded under pressure at heating temperatures of 60°C, 70°C, 80°C, 90°C, and 100°C using a twin-screw extruder (experimental use) equipped with a 0.5 cmφ die, and then cut. A nut-like food was obtained by drying at 70°C for 20 hours using a forced air circulation dryer. The results are shown in Table 2 below.

【table】

[Table] Fabric forming/cutting properties △ ○ ◎ ○ △×
Natsu-like food texture ○ ◎ ◎ △ △×

Claims (1)

[Scope of Claims] 1. 15 to 45% by weight of a water-soluble film-forming substance having the ability to form a film around the oil phase in the oil/fat dispersion;
An oil and fat dispersion containing 10 to 50% by weight of oil and fat and 20 to 40% by weight of water is formed, and is continuously treated using an extruder under pressure (0.5 to 45 kg/cm ² ) and heating (65 to 95°C). A method for producing a nut-like food characterized by drying a molded product with a dense structure obtained by extruding and cutting. 2. The manufacturing method according to claim 1, wherein a vacuum treatment is performed during the step of molding under pressure and heat. 3. The manufacturing method according to claim 2, wherein the reduced pressure treatment is performed at a degree of vacuum of −630 mmHg or higher. 4. The manufacturing method according to claim 1 or 3, wherein the extruder has two or more screws.