JPH0378981B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention is a novel technology relating to a method for continuously manufacturing rice cake-like foods using a twin-screw extruder and an apparatus used in this method. [Prior Art] As shown in Fig. 3, a biaxial extruder has a barrel 1 made of a closed cylindrical body with a necessary and sufficient length in the horizontal direction, and inside this barrel there are two barrels that can rotate in the same direction. The rotating bodies 2 are arranged in parallel. Conveying blades 4 are wrapped around the outer periphery of the rotating body 2 over a necessary length. Normally, this conveying blade is generally of the screw type, and within this length section there are a material input port 7, an additive (including added water) input port 8 when necessary, and a heating means (not shown). It is equipped with Heating is performed uniformly and continuously from the outer periphery of the barrel using electricity or steam as a medium to maintain the required temperature. The latter half of the rotating body 2 is combined with kneading blades 6 in order to support the kneading function in a closed environment, in addition to the conveyance function typically represented by a screw. As a typical example, helical paddles and flat paddles are combined for forward and reverse transport, or a screw for forward and reverse transport is further combined to strongly advance the shearing and kneading action between transport and reverse transport. At the tip of the barrel, there is a discharge port 10 for discharging the kneaded product (or intermediate product) to the outside. Generally, it often takes the form of a die that is extruded from the tip of the barrel. The twin-screw extruder handles such transportation, heating,
Since various kneading functions are continuously added to the materials, excellent results have been obtained by developing methods for processing various materials and producing unique products that could not be obtained with conventional kneading machines. A conventional technique related to mochi using this two-screw extruder is the ``Method for producing mochi dough''
268145) and ``Continuous Mochi Manufacturing Method'' (Unexamined Japanese Patent Publication No. 1982
-155055 Publication). Of these, the former involves a method of manufacturing mochi dough by putting starch-rich raw materials into a twin-screw extruder together with an appropriate amount of water, heating them and advancing them toward the exit side to gelatinize the starch. By using separate processes and equipment for each process from washing with water to pounding, it took about 7 hours, but now we can obtain mochi with a taste that is just as good in just 1 minute, which is an amazingly short time. It is said that The latter conventional technology is characterized by setting the maximum heating temperature to 130℃ or higher in a twin-screw extruder, cooling it once to 80 to 100℃, and extruding it to obtain mochi with a moisture content of 40 to 47%. The company claims that the manufacturing process is carried out in a single machine in just a few minutes, yielding rice cakes with the same texture and elasticity as conventional rice cakes, and that the rice cakes are virtually sterile and completely free from mold. It's on. [Problems to be Solved by the Invention] As already mentioned, the twin-screw extruder heats and kneads the material while moving it forward in a closed container while keeping outside air shut off. Not only kneaded products such as kamaboko and sausages), but also chemical products in general where tempering and reactions are continuously carried out in a closed state, can produce remarkable effects that have never been seen before. However, depending on the material to be treated, there is a desire to further enhance the effect and produce even better products. When a twin-screw extruder is used to produce mochi or mochi-like products, the interior of the mochi material has elasticity (compressibility) because it is sealed and isolated from the atmosphere.
There is almost no air mixed in, and there is a problem that a large shearing force acts on the rice cake material in the kneading zone, destroying the rice cake particles, resulting in poor moldability and premature aging of the rice cake. In addition, the viscosity of mochi made using the conventional method described above is inferior to that of handmade mochi, which is pounded with a mortar and pestle while being exposed to the atmosphere, and air is mixed inside. I keep it, but
There is also the problem that it will fall apart when cooked into zoni. Furthermore, when baking and eating, there is no ``baking yakimochi = swelling'' taste, and when you tear it apart, it tears immediately, and it becomes thin (thin) like something pounded with a mortar and pestle.
You won't be able to enjoy the long, soft, melt-in-your-mouth taste. The purpose of the present invention is to provide a method and apparatus for producing a rice cake-like food using a twin-screw extruder, which makes it more similar to handmade rice cakes pounded with a mortar and pestle. [Means for Solving the Problems] The method for producing a rice cake-like food according to the present invention uses a twin-screw extruder having a heating zone and a kneading zone, and a blowing method that pressurizes gas into the material at the initial stage of the kneading zone. The above problems were solved by adding a precision process. In addition, as a device used only for carrying out this manufacturing method, there is a barrel made of a closed cylindrical body having a necessary and sufficient length in the horizontal direction, and two cylinders equipped with conveyor blades and/or shear blades inside the barrel. For a biaxial extruder having a parallel rotating body, a gas jet port is opened in the barrel body of the rear half of the rotating body, which is a combination of the conveying vanes and shearing vanes, and is connected to a pressurized gas source so as to be openable and closable. Solved the problem. [Function] Since the present invention has the above-described configuration, raw materials such as glutinous rice that have been gelatinized (gelatinized) at high temperatures in the kneading zone are kneaded while repeatedly compressing and shearing while entraining gas. Fine air bubbles are evenly dispersed throughout, increasing the elasticity and stickiness of the material, avoiding excessive destruction of mochi particles, and preserving the unique flavor of sugar rice. Although this action is an important element of traditional rice cake making in Japan, which is traditionally pounded with a mortar and pestle, it was a blind spot that everyone overlooked when they mechanized the handmade process. Seem. In other words, if this manufacturing method is classified over time, (a) Transport zone A where sufficiently hydrated glutinous rice or glutinous flour is introduced and transported (b) In the case of glutinous flour, the desired amount of water is added and the rice is heated evenly from the outer periphery. Zone B for steaming (c) Heat-tempering zone C for further heating and gelatinization (gelatinization) of glutinous rice or starch (d) Kneading with the blowout of gas to form gas into fine bubbles It consists of a blow-scouring zone D for uniformly dispersing the entire area. [Example] Figures 1 and 2 show examples of the device of the present invention.
Materials are fed out in four stages: B, C, and D. In the kneading zone D, there are a progressive paddle 5 and a reverse screw 6.
However, as shown in Figure 2, the paddle consists of two half-moon shaped plates set inside the barrel, the tip of one of which is always in contact with the arc of the other, and the tip of the other is always in contact with the other. The tip remains in contact with the body wall of the barrel and rotates in the same direction. This makes it difficult for materials to adhere to the barrel wall or the surface of the rotating blades.
Materials are efficiently kneaded in the space between the paddle and barrel. Other features, such as the material input port 7, water nozzle 8, water addition valve 9, and squeezing die 10, are the same as those of a known two-screw extruder, but the structural feature of the present invention is that a gas injection nozzle 11 is located in the shearing blade zone, and the gas injection nozzle 11 is opened and closed. The valve 12 was installed. An example of a rice cake-like food produced using an example of the apparatus of the present application will be given. In the twin-screw extruder (KEX-50) manufactured by the applicant, the rotation speed is 40 rpm, and the material temperature is 70 °C for A, 100 °C for B, 100 °C for C, and 100 °C for D.
℃, and 7Kgf/cm in the early stage of D zone
Sterilized air was injected toward the material from the gas nozzle at an air pressure of G. The food of the example and the comparative example in which no gas was injected were arranged in a size of 50 x 30 x 10 mm, and a boiling test was conducted. This involves boiling for 10 minutes to see if it breaks down, and 12 panelists from A to L were given a score of 0 for something that had broken down, and 10 for something that hadn't broken down. . Next, I preheated it for an oven test.
After being kept in a commercially available 800W electric toaster oven for 5 minutes, panelists were asked to rate the texture in terms of shape change, chewiness, and stickiness when tasting. In this case, the shape may be distorted,
Those with a weak texture and those with no stickiness were given a relative rating of 0, and the best one was given a score of 10. The color tone test focuses on the fact that the natural white color seen in hand-pounded mochi is one of the reasons for stimulating the appetite, and scores are given from 0 to 0 depending on whether the color tone is similar to that of hand-pounded mochi.
Scored up to 10 points. Table 1 shows the main points of this test, and the document number no.
From No. 1 to No. 4, the material is glutinous rice flour, among which No. 1
and No. 2 are examples of the present application, and No. 3 and No. 4 are comparative examples using the same material. No. 5 was glutinous rice that had been soaked in water for 4 hours, and already had a moisture content of 35% when it was introduced into the device.

[Table] Table 2 is a list of panelists' ratings for each of these materials, and the average value is shown in the far right column. Although sterile air was injected in the example, other gases such as nitrogen gas, carbon dioxide gas, etc.
Other inert gases may also be used for sterilization.

[Table] [Effects of the Invention] As described above, the present invention can quickly produce high-quality foods with high flavor that are closer to hand-pounded rice cakes in visual and taste sense than mochi products produced using conventional twin-screw extruders. Obtainable. This is clearly recognized by the panel scoring in the examples. In other words, comparative example (No.
3, No. 4), all of the examples are superior, and although the sensory test is dominated by subjectivity, it is confirmed that the quality of the rice cake is improved. Furthermore, if we compare this with traditional hand-pounded mochi, we find that with handmade mochi that is pounded with a mortar and pestle, the pressing force is different between the part that the pestle hits and the other parts, so the size of the ingredients and air particles is different. However, since the mochi produced by this invention is pressed in a sealed state, all parts receive almost the same pressing force, so the size of the grains and their distribution are It becomes uniform and does not lose its shape after molding, improving its commercial value. When baked or boiled, the inside is evenly cooked and soft, and when baked, it takes on a beautiful symmetrical shape. It has the advantage of being inflatable.
Also, from the point of view of hygiene during manufacturing, the present invention can be said to be far superior.

[Brief explanation of drawings]

FIG. 1 is a front view of the embodiment of the present application, FIG. 2 is a side sectional view, and FIG. 3 is a front view showing a conventional technique. 1... Barrel, 2... Rotating body, 3... Rotating shaft,
4... Progressive screw, 5... Progressive paddle, 6...
... Reverse feed screw, 7 ... Material input port, 8 ... Water addition nozzle, 10 ... Extrusion die, 11 ... Gas injection nozzle, 12 ... Air supply valve.

Claims (1)

[Claims] 1. A zone in which glutinous rice or its powder is charged into a twin-screw extruder and heated and steamed while being conveyed in a barrel together with necessary water, a zone in which it is heated and tempered as well, and a kneading zone in which it is kneaded while being conveyed. A method for producing a mochi-like food in which the mochi-like food is continuously extruded from an outlet through a zone, characterized in that a blowing process of pressurizing gas into the material is added at the initial stage of the kneading zone. Food manufacturing method. 2 Gases include sterilized air, nitrogen gas, carbon dioxide gas,
The method for producing a rice cake-like food according to claim 1, wherein any other inert gas is used. 3. A barrel consisting of a closed cylindrical body having a necessary and sufficient length in the horizontal direction, two parallel rotating bodies rotatable in the same direction that are equipped with conveying blades and/or shearing blades within the barrel, and a material. In the twin-screw extruder, which is equipped with an additive inlet and a barrel heating means between the inlet and the outlet, the barrel body in the rear half of the rotating body is equipped with a combination of conveying blades and shearing blades.
A two-shaft extruder characterized by having an air outlet opening and contacting a pressurized air source in an openable and closable manner.