JPH0422541B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a puffed food containing dietary leaf ivar that has unprecedented texture and flavor and is highly useful as a diet food, and a method for producing the same. Traditionally, indigestible dietary leaf eyelids (hereinafter abbreviated as DF)
Its usefulness as a food has been recognized, and its use has been increasing in recent years. That is, it is recognized that dietary fiber intake has decreased due to changes in dietary habits in recent years. Therefore, the usefulness of DF-containing foods is increasing in order to solve the increasing number of diseases such as colon cancer, hemorrhoids, arteriosclerosis, and high blood pressure, which are caused by factors such as a decline in intestinal regulation. There is. However, many of the commercially available DF-containing foods are diet foods that use glucomannan as the main ingredient, and are mainly low-energy foods to combat obesity caused by lack of exercise and excessive food intake. Of these, there are few that have the main purpose of improving intestinal regulation. In addition, commercially available DF-containing foods are mainly in the form of powder or granules, and their texture and
I couldn't find anything that was satisfying in flavor, so these
It was difficult to actively eat DF-containing foods on a daily basis. As a result of intensive research in view of the above circumstances, the present inventors have discovered that water has excellent texture and flavor, allows for active intake of dietary fiber while enjoying the taste, and is highly useful as a low-energy food. insoluble
The present invention has been completed by discovering a DF-containing puffed food containing DF and starch as main components and a method for producing the same. That is, the present invention provides a puffed food whose main components are water-insoluble DF and starch, in which the water-insoluble DF is 20 to 50% by weight (hereinafter, weight% is abbreviated as wt%) based on the total amount of the puffed food. .) and has an apparent specific gravity of 0.3 to 0.7 g/ml; and starch, calculated to contain 20 to 50 wt% based on the total amount of the puffed food. Water is added to the mixture with water-insoluble DF and kneaded, then this mixture is put into an extruder and the pressure is 100-150.
Kg/cm ² and heated under pressure at a temperature of 80 to 100°C, the extrusion is made to protrude from the nozzle of the extruder, and then the protrusion is cut into a desired shape, dried, and then aged.
This is a method for producing a DF-containing puffed food, which is characterized by further heating and pressurizing, followed by rapid depressurization and swelling to give an apparent specific gravity of 0.3 to 0.7 g/ml. The water-insoluble DF used in the present invention is an indigestible polysaccharide whose main components are cellulose, hemicellulose, etc.
It is obtained by using root vegetables, fruit vegetables, etc. as raw materials, defatting and deproteinizing them, purifying them, and pulverizing them. Its component composition is 50wt% or more of water-insoluble DF, 30wt% or less of starch, and 10wt% or less of water, and especially protein is 15wt% or less.
% or less is preferable. Further, the content of water-insoluble DF in the present invention is a value analyzed by the well-known Van Soest method.
Displayed as NDF (Neutral Detergent Fiber) value. Commercially available water-insoluble DF is especially suitable for corn,
Those obtained from wheat, pearl barley, rice, soybeans, pulp, etc. are preferable because they have a good flavor, and those obtained from root vegetables and fruit vegetables have a high content of water-soluble DF such as pectin, and substances that have a bitter taste. Since these are mixed together, the amount to be added is limited. Further, the particle size is preferably 60 mesh or less, and the puffed food produced using such particles has good appearance and texture. In the present invention, when water-soluble DF such as glucomannan, pectin, sodium alginate, carrageenan, guar gum, xanthan gum, methylcellulose, CMC, etc. are used, there are many difficulties in the manufacturing process described below. apparent specific gravity
It was impossible to obtain a puffed food with a content of less than 0.7 g/ml. In other words, water-soluble DF is calculated based on the total amount of puffed food.
If more than 5wt% is added, the viscosity will increase during the step of adding water and kneading, or the next step of transferring under pressure with an extruder, or the molded product will be ejected from the extruder. It is extremely sticky and difficult to manufacture. Furthermore, because the dough was highly sticky, it was difficult to puff up, and the apparent specific gravity could not be lowered to 0.7 g/ml or less, making it hard and difficult to eat. Next, the starch used in the present invention is starch such as potato, sweet potato, corn, wheat flour, pearl barley flour,
Buckwheat flour, rice flour, etc., starch content 70wt
% or more and water content less than 15wt%, especially protein.
Preferably, the content is 15wt% or less. Further, the particle size is not particularly limited, but when the content of the water-insoluble DF is large, finely pulverized ones are preferable, and a puffed food with a uniform appearance can be obtained. As mentioned above, in the present invention, it is preferable that the amount of protein contained in water-insoluble DF, which is the main component, and starch is 15 wt% or less. This is because the viscosity of the kneaded raw material mixture becomes high in the manufacturing process, which not only makes the manufacturing process difficult, but also makes it difficult for subsequent swelling to occur. In the present invention, the content of water-insoluble DF is 20% based on the total amount of the puffed food obtained by manufacturing.
~50wt%, making it a puffed food with an unprecedentedly high DF content. It is said that the intake of DF is 6 to 8 g per day, but it has been recognized that due to recent changes in dietary habits, the intake of 2 to 4 g per day is insufficient. To compensate for this deficiency, it is sufficient to eat at most 20g of the puffed food of the present invention per day.
There are no difficulties and you can supplement your DF intake by eating it on a daily basis. Furthermore, when the content of water-insoluble DF exceeds 50 wt% based on the total amount of the puffed food, it is not only difficult to stably and reproducibly produce the puffed food of the present invention, but also the apparent specific gravity is high. The result is a puffed food that is hard and difficult to eat. In addition to the above, it may contain flavorings, colorants, preservatives, etc. as appropriate, and these may be mixed as raw materials or coated by adhering to the puffed food produced as described below. Bye. The present invention also includes a method for producing the above-mentioned DF-containing puffed food. BACKGROUND ART Conventionally, a method for producing a puffed food is known in which a dough prepared by kneading starch and water is put into an extruder, subjected to pressure and heat treatment to gelatinize it, and then puffed. However, it has been impossible to sufficiently expand the dough of the present invention, which is made of a raw material composition with a high content of water-insoluble DF, using the above manufacturing method. As a result of researching various manufacturing methods, the inventor of the present invention found that a dough made by kneading water-insoluble DF, starch, and water as main components was subjected to heat treatment under pressure in an extruder to gelatinize it, then molded, dried, and aged. They have also discovered a method for producing the DF-containing puffed food of the present invention, which further comprises heating and pressurizing the food using a pressure roasting machine or the like and then puffing it. The method of the invention is carried out as follows. First, water is added to a mixture of starch and water-insoluble DF weighed to be 20 to 50 wt% based on the total amount of the puffed food, flavoring agents, coloring agents, preservatives, etc. are added as necessary. In addition, kneading is performed using a well-known mixer or kneader. The amount of water added should be 20 to 40 wt% based on the total amount of water mixture including the water of the raw material, and the amount of water required is adjusted mainly depending on the blending ratio of water-insoluble DF and starch. be done. Next, this mixture adjusted to an appropriate consistency is put into an extruder that is transferred under pressure using a screw, and the internal temperature is raised to 80 to 100°C by heat generated by internal friction or by heating. Pressure 100-150
After adjusting the starch to Kg/cm ² and gelatinizing it, it is made to protrude from the nozzle of the extruder in the shape of a rod or plate.
Here, in the present invention, this rod-shaped or plate-shaped protrusion is not actively expanded. Next, this protrusion is further cut into a desired shape, such as a pellet shape, and heated using a hot air dryer etc.
Dry at 40-70°C until the water content is about 7-14%. Subsequently, in order to stably reproduce the quality, it is aged at room temperature for one day or more. Furthermore, the above-mentioned molded product is put into a pressure roasting machine, etc., and preferably the temperature is
After heating and pressurizing for 3 to 10 minutes at a temperature of 150 to 200℃ and a pressure of 7 to 10 kg/ ^cm2 , it is rapidly released to the atmosphere and depressurized so that the apparent specific gravity is 0.3 to 0.7 g/ml. Just let it expand. The puffed food of the present invention can be formed into spherical, cylindrical, or various shapes, and usually has a moisture content of 5 wt% or less. In addition, it is also possible to coat the puffed food produced in the above manner with a flavoring agent, a coloring agent, and a preservative, if necessary. According to the present invention, it is unprecedented in that it has excellent texture and flavor, is easy to eat, can be eaten continuously on a daily basis, and has an intestinal regulating effect and is effective for maintaining health and as a diet food. A certain DF-containing puffed food is provided, and furthermore, a manufacturing method is provided that makes the DF-containing puffed food inexpensive, efficient, and uniform in quality. The following will explain based on examples. Examples 1 to 3 and Comparative Example 1

【table】

[Table] Flour (light strength) consisting of the raw materials shown in Table 1,
In addition to corn starch and corn fiber, shrimp-flavored seasoning was used to produce the puffed foods of Comparative Example (1) and Examples (1) to (3) according to the present invention with the raw material composition shown in Table 2. Manufactured according to the method. First, all the raw materials measured based on Table 2 were mixed in a mixer, and then water was added and kneaded in a ribbon kneader to adjust the consistency to an appropriate level. Next, this mixture is put into a screw-type extruder with a bucket for heating and cooling, and the internal temperature is 85-95℃ and the pressure is 110-120Kg/ ^cm2.
After adjusting and gelatinizing the product, it was made to protrude from the nozzle of the extruder as a rod-shaped molded product with a diameter of 5 mm. Next, this rod-shaped molded product is cut into granules with a length of 5 mm using a propeller cutter, and the granules are passed through a hot air dryer adjusted to a temperature of 65 to 70°C to reduce the water content. with 10-13wt%,
Aged for 2 days at room temperature in a sealed container. Furthermore, after putting it into a rotary pressure roasting machine and applying heat and pressure treatment at a temperature of 170 to 180℃ and a pressure of 9 to 10 kg/ ^cm2 for 5 minutes,
It rapidly released into the atmosphere and expanded. Comparative Example (1) and Examples (1) to (3) manufactured as above
The characteristics of the puffed food are shown in Table 3. The apparent specific gravity is the average value of 100 times for each product.
Hardness (rupture pressure) is the average value of each product measured 100 times with a push pull gauge (manufactured by Aiko Engineering Co., Ltd.).

[Table] As shown in Table 3, Examples (1) to (3) are Comparative Examples (1)
Compared to the above, it had a better appearance and texture, was easier to eat, and had an improved flavor. Comparative Example 2 Corn fiber having the raw material composition of Example 1 was mixed with glucomannan (mannan 83.7wt%, starchy
7.8wt%・Protein 1.3wt%・Moisture 6.4wt%・Others
An attempt was made to produce a puffed food using the same production method as in Example 1, using the same raw material composition except that 0.8wt%) was used. Mixing raw materials, adding water, and kneading with a ribbon kneader was highly sticky and difficult to work with. Furthermore, the rod-shaped molded product that protrudes from the nozzle of the extruder is also sticky, and not only cannot it be cut uniformly into granules, but also has the disadvantage that the granules adhere to each other. If it is made into granules, it is difficult to expand, and the apparent specific gravity is
It was 0.75 g/ml or more, was hard, and had an unfavorable texture.

Claims (1)

[Scope of Claims] 1. A puffed food containing water-insoluble dietary leaf iver and starch as main components, containing 20 to 50% by weight of water-insoluble dietary leaf iver based on the total amount of the puffed food. , and the apparent specific gravity is
A puffed food containing dietary leaf ivar, characterized in that it has a content of 0.3 to 0.7 g/ml. 2.20~ based on the total amount of starch and puffed foods
Water is added to a mixture with water-insoluble dietary leaf ivar weighed to contain 50% by weight and kneaded, and then this mixture is put into an extruder and heated at a pressure of 100 to 150 Kg/cm ² and a temperature of 80 to After heating under pressure at 100°C, it is made to protrude from the nozzle of the extruder, and then the protrusion is cut into a desired shape, dried, and then aged. After further heating and pressurizing, the pressure is rapidly reduced. 1. A method for producing a puffed food containing dietary leaf ivar, which comprises puffing the food to have an apparent specific gravity of 0.3 to 0.7 g/ml.