JPH0139745B2 - - Google Patents

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention uses animal and vegetable protein raw materials and starch raw materials as main raw materials, and uses animal and vegetable oil raw materials as well as various plasticizers, seasonings, spices, flavorings, and colorants. The present invention relates to sheet-shaped food materials manufactured by using a mixture of auxiliary materials such as auxiliary materials through an extrusion and packing process.

[Technical background and explanation of conventional technology]

There are two types of moisture contained in food: free water and bound water. In addition, there are two types of moisture contained in food: the humidity inside the container when the food is left in an airtight container, and its temperature. There is a water activity (Aw) that indicates the ratio of the saturated humidity at
is related to the shelf life of food, and water activity (Aw)
Foods with high levels of oxidation are said to be more susceptible to damage from microorganisms. (Comprehensive food encyclopedia, edited by Yoshito Sakurai, 3rd edition, vol.
(pages 467-468 "Moisture") The present inventors have continued research on the preservation stability of foods, and in their research, they found that soft foods have high water activity (Aw) and poor storage stability, but they do not retain moisture. We found that foods with low water activity (Aw) and sufficient shelf life tend to become hard, and even foods with low water activity (Aw) and excellent shelf life tend to be soft. With the intention of manufacturing the material, we conducted further research and used animal and vegetable protein raw materials and starch raw materials as the main raw materials, as well as animal and vegetable oil raw materials, as well as various plasticizers, seasonings, spices, flavorings, and colorants. A mixture of auxiliary materials such as food ingredients is subjected to an extrusion process using an extruder, which has been used to process plastics and expand low-moisture food ingredients. When a chemical thermal reaction occurs, even if the water activity (Aw) is low and the storage property is excellent,
It was discovered that a food product having a soft tissue could be obtained, and the present invention was achieved based on this finding.

[Object of the invention and summary of the invention]

The purpose of the present invention is to allow the above-mentioned product to be eaten as is by sandwiching it between other foods, wrapping it around other foods, or boiling it with other foods, as well as allowing the product to stand alone. We have a new organization that can be steamed, baked, cooked in cooking oil, and fried in cooking oil to provide food materials that can be used for multiple purposes. The raw materials are conveyed and mixed homogeneously, and as the conveyance progresses, the temperature is sequentially increased, such as kneading, high-temperature, high-pressure shearing, and extrusion molding operations are carried out continuously.
Labor-saving, completing these operations in 60-90 seconds
The purpose is to provide an energy-saving manufacturing method.

Conventional sheet foods include sliced cheese, sliced ham, seaweed, etc., but the manufacturing methods for these foods or food materials do not employ extrusion/crucking processes, but involve various independent processes. In contrast, this method adopts a known method for preliminary mixing of the raw materials, but after that, the mixed materials are conveyed by a screw inside the cylinder of the extruder, and the raw materials are mixed more homogeneously. operations to plasticize the raw materials by sequentially raising the temperature as the raw materials are transported and then cumming them, and operations to apply shear deformation to the raw materials using the water vapor pressure generated from the plasticized raw materials and a special screw. The raw material is forcibly guided into the nozzle using the conveying force of The process is characterized by causing a physicochemical reaction in the raw materials and obtaining a sheet-like food material with new physical properties.

[Specific description of the invention]

The present invention uses an extruder that has conventionally been used to process plastics and expand low-moisture food raw materials to cause a physicochemical thermal reaction in a mixture of food raw materials, resulting in new physical properties never seen before. A sheet-like food material with a thickness of 0.5
~10.0mm, and moisture content is ~5.0mm
Within the range of 50.0%. However, the thickness, moisture content, width, and length can be changed as appropriate depending on the intended use.

Among the main raw materials used in the present invention, the animal and vegetable protein raw materials include ground fish, ground fish, seafood paste, shredded seafood, animal and poultry meat paste, ground animal and poultry meat, milk or milk powder, chicken egg juice or dried One or a mixture of two or more of chicken eggs, blood plasma protein, soybean protein, cereal protein, etc. is used. The main starch material used is one or a mixture of two or more of cereal flour, cereal starch, rhizome starch, and the like.

In addition, as the animal and vegetable oil raw material used as the auxiliary raw material, one or a mixture of two or more of animal and vegetable margarines, butter, animal and vegetable oils, animal and vegetable phospholipids, etc. is used.

In addition, as plasticizers, glycerin, propylene glycol, sorbitol, fatty acid esters,
One or a mixture of two or more of starch syrup, corn syrup, sugar syrup, etc. is used.

As seasonings, use one or a mixture of two or more of natural seasonings containing salt and sugars, chemical seasonings containing amino acids, and complex seasonings, and as spices, use natural spices and synthetic seasonings. Among these, one or a mixture of two or more is used, and as colorants and flavorings, one or a mixture of two or more of natural dyes, natural fragrances, synthetic dyes, and synthetic fragrances are used.

Among the above, the main raw materials are animal and plant proteins.
Use 20-60%, preferably 25-45% of the total raw material weight, and starchy raw materials 20-50%, preferably 25-45% of the total raw material weight.
Use 45%. A higher content of starch-based raw materials results in a dry product, whereas a higher content of water-rich protein raw materials results in a softer, moist or semi-moist product. Among the auxiliary raw materials, it is preferable to add animal and vegetable fat and oil raw materials in an amount of 2 to 15%, preferably less than 10%, of the total weight of the raw materials. Adding a large amount of this auxiliary raw material gives flexibility to the product, but・During the shoeking process, slipping occurs when transporting raw materials, reducing shear and weakening the product structure.

In addition, plasticizers as auxiliary raw materials are added for the purpose of imparting flexibility and shape retention to products and reducing water activity (Aw).
%, preferably 5 to 10%.

Next, the manufacturing apparatus and processing method for the product of the present invention will be described.

First, the manufacturing equipment has a cylinder diameter of 46mm, L/D=
15 twin-shaft co-rotating extruders are used, but the extruder is not limited to this, and depending on the type of raw materials, blending ratio, and intended use of the product, extruders with different L/D ratios and single-shaft extruders may be used. Alternatively, a biaxial extruder rotating in different directions can also be used.

In the processing method, the raw materials described above are first mixed and kneaded using a known mixing or kneading machine, and then transferred to a raw material feeder attached to an extruder. This raw material feeder feeds mixed raw materials into the extruder cylinder at a rate of 500 to 2000 g per minute.
Preferably, the feed rate is 1000 to 1400 g per minute. The screw rotation speed in the cylinder should be 50 to 200 revolutions per minute, preferably 80 to 120 revolutions per minute, and the temperature near the raw material inlet should be 5 to 30°C, preferably below 20°C, and the mixed raw materials should be approximately 200 mm thick by the screw. The temperature inside the cylinder near where it was transported is 60 to 90℃,
Preferably, the temperature is 70 to 80°C, and the screw in this part has a structure that allows the raw materials to be mixed more homogeneously.

The raw materials are further conveyed and passed through the raw material input port.
The temperature inside the cylinder where the temperature reached around 430mm was set to 100.
The temperature is set at ~125°C, preferably between 110 and 120°C, and the screw in this area is structured to generate some degree of shearing to apply heat and shear to the raw material. The temperature inside the cylinder where the raw material is further conveyed and reaches around 600 mm from the raw material input port is 130 to 160℃, preferably 130 to 150℃.
The screw in this area is designed to apply a higher shearing force to the raw material.

The temperature at the tip of the screw and inside the discharge nozzle is
The temperature is 140 to 165°C, preferably 150 to 160°C, and the water vapor pressure in this area is 7 to 20 Kg/cm ² , preferably 10
~15Kg/ ^cm2 is maintained. The screw placed at the leading edge must have a structure that does not collapse the structure of the superheated, pressurized, and sheared raw material.

The opening size of the nozzle for discharging the product is 0.3 to 10.0 mm thick x 30 to 150 mm wide, preferably 0.5 to 150 mm.
Using a nozzle with a size of 5.0 mm x 40 to 100 mm and a nozzle depth of 30 to 150 mm, preferably 80 to 110 mm, the product is forcibly and continuously drawn by the water vapor pressure generated inside the cylinder and the rotation of the screw. The liquid is then discharged to the outside from the nozzle opening. The product discharged outside is placed on a silicone belt conveyor and guided to a rotary cutter to cut the product into lengths of 50 to 300 mm, preferably 100 to 200 mm, and then placed on a belt conveyor and air cooled. After cooling the product to a temperature below 20°C, the product is vacuum packaged in units of 5 to 30 pieces.

As mentioned above, the products of the present invention are mainly made of animal and vegetable protein raw materials and starch raw materials, and contain animal and vegetable oils, animal and vegetable phospholipids, plasticizers, seasonings, spices, flavorings, colorants, etc. The raw materials are mixed and fed into an extruder cylinder, and as described above, the raw materials are transported by one device, and the raw materials are mixed more homogeneously, the raw materials are gradually heated and pressurized, and the raw materials are subjected to shear deformation, and physicochemical It is characterized by causing a reaction and discharging a sheet-like product with a unique structure formed, and manufacturing can be completed in a short time of 60 to 90 seconds from supplying the raw material to the cylinder to discharging it. We have adopted a manufacturing method that is labor-saving and can greatly reduce heat energy consumption.

〔Effect of the invention〕

The product of the present invention has a thickness of 0.3 to 11.0 mm and a width of 30 to 155 mm.
It is a sheet food material with a unique structure in mm, but if the content of water, oils and fats, and fluid plasticizers in the raw materials is increased, it becomes a semi-moist sheet food material with considerable flexibility. , the water activity (Aw) value of the product in this state is in the range of 0.8 to 0.99, and if the starch content and powdered protein content of the raw materials is high and the water content is low, the product will be in the form of a relatively hard sheet. It becomes a food material, and the water activity (Aw) value of the product in this state is in the range of 0.60 to 0.80.

As for the uses of these food materials, the above-mentioned fairly flexible and semi-moist materials can be used as sandwich materials between other foods such as bread sandwiches, or as book materials mainly for other foods. It can be wrapped in the invented food material and served as an offering.

In addition, the above-mentioned hard sheet-like material can be soaked in water, or boiled in boiling water for 2 to 3 minutes to cool it, or steamed in steam for 10 to 15 minutes.
It can be served by sandwiching the material between other foods or involving other foods, and can also be served by soaking in water.
It can be boiled or steamed, heated in edible oil, fried in edible oil, or even stewed with other foods.

In this way, this product aims to be used as a multi-purpose ingredient such as side dishes and snack foods, and it can supply tissue products that were previously unimaginable, and provide taste foods that are in line with the times. .

Furthermore, the water activity (Aw) of the food materials of the present invention
Those with values in the range of 0.60 to 0.92 are storable. This shelf life is also due to the fact that most of the microorganisms in the raw materials are sterilized immediately after production due to high temperature and high pressure treatment during production.

Example 1 (1) The blending ratio of raw materials and the mixing method were as follows.

Raw materials Ingredients Ingredients Include Raw Format 40 % 8.0kg Strong flour 34 64 6.0 Glycerin 10 2.0 Dimolin Lecitin 5 1.0 Soybean Lecitin 5 1.0 Pullan 2 0.4 Food salt 2 0.4 Chemical Seasoning 1 0.2 Natural spills 1 0.2 Natural spills 1 0.2 Total 100 20.0 The half-thawed walleye surimi was cut into approximately 1 cm cubes, further cut into small pieces using a food cutter, and then transferred to a shredder, and other raw materials were sequentially added and kneaded for 20 minutes.

(2) Extrusion and shoeking conditions Extruder used: Biaxial co-rotating type, inner diameter 46 mm, screw length 690 mm, L/D = 15 Nozzle: Opening thickness 0.8 mm, width 50 mm Opening depth 101mm extruder operating conditions: Raw material supply rate 1000g/min Screw speed 100r.pm Cylinder temperature and pressure conditions: Temperature near the raw material input port 20℃ Temperature near the raw material conveyed approximately 200mm 80℃ Raw material is 430mm Temperature near the end of the screw: 110°C Temperature near the end of the screw: 110°C Temperature near the end of the screw: 110°C Temperature near the end of the screw: 15Kg/cm Cut size of ² products: 100mm (3) Product quality Product width: 52mm, thickness: 1.2mm, milky yellow, opaque, flexible sheet-like food material resembling sliced cheese, moisture content: 39.0%, water activity (Aw) value: 0.886, yield: 19.8Kg. Ta.

(4) Use of this product as a food ingredient Take out 20 pieces of this product and add vegetable salad to each piece.
It was defined as a food containing 20g. 10 of this food
A number of employees tasted the product and found that it had more elasticity than sliced cheese and could be used as a food ingredient.

Example 2 (1) The blending ratio of raw materials and the mixing method were as follows.

Ingredients Mixing ratio Mixing weight Peeled shrimp paste 35.0% 7.0Kg Weak wheat flour 37.5 7.5 Water Candy 10.0 2.0 Soybean lecithin 5.0 1.0 Vegetable margarine 2.0 0.4 Salt 2.0 0.4 Chemical seasonings 2.0 0.4 Natural spices 1.0 0.2 Natural red pigment 0 .5
0.1 Pullulan 5.0 1.0 Total 100.0 20.0 To mix the raw materials, cut the frozen peeled shrimp into small pieces using a food cutter, transfer this to a peeler and knead it to make a paste, then add the other raw materials one by one.
Kneaded for 20 minutes.

(2) Extrusion conditions Extruder used: Biaxial co-rotating system, inner diameter 46 mm, screw length 690 mm, L/D = 15 Nozzle: Opening thickness 1.0 mm x width 70 mm Opening depth 101 mm Extruder operating conditions: Raw material supply rate 1200g/min Screw speed 110rpm Temperature and pressure conditions inside the cylinder: Temperature near the raw material input port 20℃ Temperature around the area where the raw material is conveyed about 200mm
80℃ Temperature near where the raw material is transported approximately 430mm
120℃ Temperature near where the raw material is transported approximately 600mm
140℃ Temperature near the end of the screw 150℃ Pressure near the end of the screw 17Kg/cm ^2Cut size of the product 100mm (3) Product quality and yield Product width 75mm, thickness 1.6mm, pale pink, opaque, resembling sliced ham A flexible sheet food material with a moisture content of 37.6% and a water activity (Aw) value of
It was 0.90 and the volume was 19.5Kg.

(4) Use of this product as a food ingredient Take out 20 pieces of this product, width 75mm, length 105mm,
We prepared 40 slices of bread cut to a thickness of 10 mm, sandwiched one slice of this product between two slices of bread, and sampled this food with 10 employees. As a result, it had the same elasticity as sliced ham. It was evaluated that it has a unique flavor of shrimp and can be used as a food material.

Example 3 (1) The blending ratio of raw materials and the mixing method were as follows.

Contains raw materials Include percentage of pork minced meat 20 % 4.0kg strong flour 37 7.4 wheat starch 10 2.0 soy protein 8 1.6 soy lecithin 5 1.0 glycerin 10 2.0 Glicerin seasoning 2.0 chemical seasoning 1 0.2 Natural spice 0.2 Natural pigment 1 0.2 Blood plasma protein 2 0.4 Total 100 20.0 The mixture of raw materials is ground pork, soy lecithin,
Glycerin and beef extract were added, and the mixture was kneaded for 10 minutes using a rice cooker, and then the other raw materials were sequentially added and kneaded for 20 minutes.

(2) Extrusion conditions Extruder used: Biaxial co-rotating system, inner diameter 46 mm, screw length 690 mm, L/D = 15 Nozzle: Opening thickness 1.2 mm x width 50 mm Opening depth 101 mm Extruder operating conditions: Raw material supply rate 980g/min Screw speed 80rpm Temperature and pressure conditions inside the cylinder: Temperature near the raw material input port 20℃ Temperature around the area where the raw material is conveyed approximately 200mm
80℃ Temperature near where the raw material is transported approximately 430mm
110℃ Temperature near where the raw material is transported approximately 600mm
150℃ Temperature near the end of the screw 160℃ Pressure near the end of the screw 14Kg/cm ² Cut size of the product 120mm (3) Product quality and yield Product width 55mm, thickness 1.6mm, exhibits the heated color of meat, An opaque and slightly hard sheet food material with a moisture content of 30.0% and a water activity (Aw) value of
It was 0.85 and the volume was 19.7Kg.

(4) Use of this product as a food ingredient Take out 20 pieces of this product, immerse them in boiling water for 1 minute, then take them out, heat a frying pan with cooking oil to 160℃, and then add this product for 2 minutes on top and bottom. Roasted. Ten employees tasted this roasted product and found that it had a flavor and flavor similar to thinly sliced and roasted hamburgers, and that it could be used as a side dish.

Claims (1)

[Scope of Claims] 1 Manufactured using animal and vegetable proteins and starches as main raw materials, and animal and vegetable oils and fats, plasticizers, seasonings, spices, colorants, and flavorings as sub-raw materials, through an extrusion and packing process. In the sheet-shaped food material, the plasticizer is one or a mixture of two or more of glycerin, propylene glycol, sorbitol, fatty acid esters, starch syrup, corn syrup, and sugar syrup, and accounts for 2 to 20% of the total raw materials.
A sheet-shaped food material, characterized in that the sheet-shaped food material is used in an amount of 0.60 to 0.92. 2 The main raw material animal and vegetable protein is composed of one or a mixture of two or more of minced fish meat, ground fish meat, blood plasma protein, seafood paste, shredded seafood, animal and poultry meat paste, and minced animal and poultry meat. The sheet-like food material according to claim 1, characterized in that the food material is 3. Claims 1 or 2, characterized in that the starch as the main raw material is composed of one or a mixture of two or more of grain starch, root mass starch, and grain flour. sheet food material. 4. Any one of claims 1 to 3, characterized in that the auxiliary raw material oils and fats are composed of one or a mixture of two or more of animal and vegetable oils and fats and animal and vegetable phospholipids. The sheet-like food material described in .