JPH03262461A - Production of puffed food with high dietary fiber content - Google Patents
Production of puffed food with high dietary fiber contentInfo
- Publication number
- JPH03262461A JPH03262461A JP2063717A JP6371790A JPH03262461A JP H03262461 A JPH03262461 A JP H03262461A JP 2063717 A JP2063717 A JP 2063717A JP 6371790 A JP6371790 A JP 6371790A JP H03262461 A JPH03262461 A JP H03262461A
- Authority
- JP
- Japan
- Prior art keywords
- dietary fiber
- food
- raw material
- weight
- puffed
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013305 food Nutrition 0.000 title claims abstract description 36
- 235000013325 dietary fiber Nutrition 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 239000000203 mixture Substances 0.000 claims abstract description 31
- 239000002994 raw material Substances 0.000 claims abstract description 30
- 229920001661 Chitosan Polymers 0.000 claims abstract description 23
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 150000001720 carbohydrates Chemical class 0.000 claims abstract 2
- 235000012437 puffed product Nutrition 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 230000001007 puffing effect Effects 0.000 abstract description 6
- 238000002156 mixing Methods 0.000 abstract description 4
- 238000001035 drying Methods 0.000 abstract 2
- 239000000126 substance Substances 0.000 abstract 2
- 239000003925 fat Substances 0.000 abstract 1
- 239000003921 oil Substances 0.000 abstract 1
- 239000011369 resultant mixture Substances 0.000 abstract 1
- 238000000034 method Methods 0.000 description 7
- 235000013312 flour Nutrition 0.000 description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 240000008042 Zea mays Species 0.000 description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 4
- 235000005822 corn Nutrition 0.000 description 4
- 239000002657 fibrous material Substances 0.000 description 4
- 235000021067 refined food Nutrition 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000004310 lactic acid Substances 0.000 description 3
- 235000014655 lactic acid Nutrition 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- 230000008961 swelling Effects 0.000 description 3
- 238000009423 ventilation Methods 0.000 description 3
- 235000019482 Palm oil Nutrition 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000002540 palm oil Substances 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 241000951471 Citrus junos Species 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- VCUFZILGIRCDQQ-KRWDZBQOSA-N N-[[(5S)-2-oxo-3-(2-oxo-3H-1,3-benzoxazol-6-yl)-1,3-oxazolidin-5-yl]methyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C1O[C@H](CN1C1=CC2=C(NC(O2)=O)C=C1)CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F VCUFZILGIRCDQQ-KRWDZBQOSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 238000005984 hydrogenation reaction Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001141 propulsive effect Effects 0.000 description 1
- 238000000746 purification Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
- 235000011844 whole wheat flour Nutrition 0.000 description 1
Landscapes
- Formation And Processing Of Food Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Grain Derivatives (AREA)
- General Preparation And Processing Of Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【発明の詳細な説明】
生果上坐旦貝盆艶
本発明は、食物繊維含量を高めても食感上良好なりリス
プ性を有する膨化食品を製造するための方法に関する。DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a puffed food that has good texture and lisp properties even when the dietary fiber content is increased.
裟坐挟恵
近年、食物繊維摂取の保健上の効能から、食物繊維を含
有させた加工食品が市販されている。しかし、保健上有
効とされる量の食物繊維を含有させた加工食品は食感上
摂取しにくいという問題がある。In recent years, processed foods containing dietary fiber have become commercially available due to the health benefits of dietary fiber intake. However, there is a problem in that processed foods containing dietary fiber in an amount considered to be effective for health reasons are difficult to consume due to their texture.
このような加工食品の食感を改善するために膨化処理を
施した、食物繊維含有膨化食品も商品化されている。し
かし、食物繊維を１５重量％以上含有させた場合には膨
化処理を施しても食感の良好な加工食品は得られない。In order to improve the texture of such processed foods, puffed foods containing dietary fiber have also been commercialized, which have been subjected to a puffing treatment. However, if the dietary fiber content is 15% by weight or more, a processed food with good texture cannot be obtained even if the puffing treatment is performed.
すなわち、このような膨化食品はクリスプ性（サクサク
した食感）が劣るため、日常的に摂取し続けるには適さ
ない。In other words, such puffed foods have poor crispness (crunchy texture) and are therefore not suitable for continued daily consumption.
日が解ｌしようとする１旦
本発明は、食物繊維を１５重量％以上の高い量含有させ
た膨化食品であっても、その食感が損なわれない膨化食
品を得るための方法を提供することを課題とする。The present invention provides a method for obtaining a puffed food whose texture is not impaired even when the food contains a high amount of dietary fiber of 15% by weight or more. That is the issue.
課題を解°するための手
本発明の特徴は、食物繊維を１０重量％乃至３０重量％
配合した食品原料混合物にキトサンを混合してエクスト
ルーダー乙こより膨化させ、得られた膨化物を速やかに
乾燥することにある。A feature of the present invention is that the content of dietary fiber is 10% to 30% by weight.
The purpose is to mix chitosan into a blended food raw material mixture, expand it using an extruder, and quickly dry the obtained expanded product.
ここで用いる食物繊維素材としては、グアグムの酵素分
解物、合成多糖類、穀類のふすま、穀類の全粒粉、穀類
からの抽出食物繊維等を例示し得る。これは１種もしく
は２種以上組合わせて用いてもよい。Examples of the dietary fiber material used here include enzymatic decomposition products of Guaguum, synthetic polysaccharides, cereal bran, whole grains of cereals, and dietary fiber extracted from cereals. These may be used alone or in combination of two or more.
このような食物繊維素材の食品原料混合物↓こ対する配
合量は、ブロスキー法による測定で１０重量％乃至３０
重量％になるように調整する。上記配合量が１０重量％
未満では保健上有効な含量とは言えず、一方３０重量％
を越えると組織の良好な製品が得られない。The amount of such dietary fiber materials in the food raw material mixture ↓ is 10% by weight to 30% by weight as measured by the Brosky method.
Adjust the weight percentage. The above blending amount is 10% by weight
If the content is less than 30% by weight, it cannot be said to be effective for health reasons.
If it exceeds 100%, a product with a good texture cannot be obtained.
食品原料混合物としては、小麦、米、コーン及びその穀
類の粉砕物からなる穀粉、でんぷん、糖類等の混合物が
用いられ、さらに必要に応して柚脂類、乳製品類、卵類
、調味料、膨剤等を添加、混合したものであってもよい
。As the food raw material mixture, a mixture of wheat, rice, corn, and flour made from ground products thereof, starch, sugar, etc. is used, and if necessary, yuzu fat, dairy products, eggs, and seasonings are used. , a swelling agent, etc. may be added or mixed.
なお、上記穀粉の粒度、精製度は特に制限されず、また
、でんぷんについてはその起源、由来などを問わない。Note that the grain size and degree of purification of the flour are not particularly limited, and the origin and origin of the starch are not limited.
食品原料混合物中のｔｄｌとでんぷんの配合量は、合計
で４０重量％乃至７０重量％が好ましく、４０重量％未
満では膨化が十分に行われず、７０重量％を越えると他
の原料の配合量が制約されるので実質的でなくなる。The combined amount of TDL and starch in the food raw material mixture is preferably 40% to 70% by weight in total; if it is less than 40% by weight, sufficient swelling will not be achieved, and if it exceeds 70% by weight, the amount of other raw materials will be reduced. It becomes insubstantial because it is restricted.
また、糖類としてはシｇ糖、ブドウ糖、果糖などを例示
し得るが、その配合量は食品原料混合物に対して１５重
量％以下にするのが好ましく、１５重量％を越えると膨
化を抑制し、食感上からも望ましくない。In addition, examples of sugars include sig sugar, glucose, fructose, etc., but the amount added is preferably 15% by weight or less based on the food raw material mixture, and if it exceeds 15% by weight, swelling will be suppressed, It is also undesirable from a texture standpoint.
上述したような食品原料混合物に食物繊維素材を１０重
量％乃至３０重量％を配合したものに、キトサンを混合
するには、まずキトサンを水に分散して膨潤させ、それ
に乳酸、クエン酸、酒石酸等の食用酸を添加してゲル状
になしたものを上記食物繊維素材を配合した食品原料混
合物の一部と、剪断力の強いミキサーを用いて混合して
均一に分散させ、その混合物を残部の食品原料混合物に
加え、上記ミキサーで再度混合する。In order to mix chitosan into the above-mentioned food raw material mixture containing 10% to 30% by weight of dietary fiber material, first disperse the chitosan in water to swell it, and then add lactic acid, citric acid, and tartaric acid. A gel made by adding edible acids such as the above is mixed with a part of the food raw material mixture containing the above dietary fiber material using a mixer with strong shearing force to uniformly disperse it, and the remaining part of the mixture is mixed. Add to the food raw material mixture and mix again with the above mixer.
キトサンの混合量は、食物繊維含有食品原料混合物に対
し０．５重量％乃至１重量％が適当であり、０、５重量
％未満ではクリブス性の食感のある膨化食品が得られず
、一方、１．０重量％を越えると製品にキトサン特有の
渋味が発現するので風味上好ましくない。The appropriate amount of chitosan to be mixed is 0.5% to 1% by weight based on the dietary fiber-containing food raw material mixture; if it is less than 0.5% by weight, a puffed food with a crib-like texture cannot be obtained; If it exceeds 1.0% by weight, the product develops an astringent taste peculiar to chitosan, which is unfavorable in terms of flavor.
本発明では、キトサンを添加、混合した上記食品原料混
合物をエクストルーダーにより膨化させるが、ここで用
いるエクストルーダーは二軸のものが好ましい。添付図
に二軸エクストルーダーを例示した。図において１は、
スクリュー２を収容するケースとなるバレルであって、
その先端にダイ３が設けられている。バレル１には冷部
と加温を行い得るようにヒーターと通水パイプが取付け
られていて所定の温度に設定できるようになっている。In the present invention, the food raw material mixture to which chitosan has been added and mixed is expanded using an extruder, and the extruder used here is preferably a biaxial one. The attached figure shows an example of a two-screw extruder. In the figure, 1 is
A barrel serving as a case for accommodating the screw 2,
A die 3 is provided at the tip. A heater and a water pipe are attached to the barrel 1 so that the temperature can be set at a predetermined temperature.
食品原料混合物はフィーダー４により導入され、スクリ
ューでダイ３方向に送られ、それと同時に適当量の水が
ポンプにより加えられ、上記原料混合物は加水下に混練
されながら、強い推進力を有するスクリューによって逆
送スクリューに送られ、剪断、混練の高まり、温度の上
昇により原料混合物は融化され、原料混合物中のでんぷ
んはα化される。The food raw material mixture is introduced by the feeder 4 and sent toward the die 3 by a screw, and at the same time, an appropriate amount of water is added by a pump. The raw material mixture is sent to a feeding screw, and the raw material mixture is melted by increasing shear, kneading, and temperature, and the starch in the raw material mixture is gelatinized.
このようにして融化された原料混合物は、さらに強い推
進力を有するスクリューによりダイ部に送られ、５〜４
０ｋｇ／ｃＪの強い圧力下にダイ部から吐出されて急激
に常圧になるため、内部水分が気化して膨化される。な
お、ダイ３の結晶は５〜４０ｋｇ／ｃｄの圧力がかかる
程度の断面積を有すれば特に制限されない。また、エク
ストルーダーのバレルの温度、バレル内圧力は、処理す
べき原料の種類、添加水の量、フィード量及びスクリュ
ー回転数により決められるが、一般にはバレル温度１３
５〜１６０℃、バレル内圧力５〜４０ｋｇ／ｃｊに設定
するとよい。The raw material mixture melted in this way is sent to the die part by a screw having a stronger propulsive force, and
Since it is discharged from the die under a strong pressure of 0 kg/cJ and the pressure suddenly becomes normal, the internal water vaporizes and expands. Note that the crystal of the die 3 is not particularly limited as long as it has a cross-sectional area that can be subjected to a pressure of 5 to 40 kg/cd. In addition, the temperature and pressure inside the barrel of the extruder are determined by the type of raw material to be treated, the amount of added water, the amount of feed, and the screw rotation speed, but generally the barrel temperature is 13
It is preferable to set the temperature at 5 to 160°C and the pressure inside the barrel to 5 to 40 kg/cj.
本発明では、食品原料層音物に上記のようにして水を加
えるが、その際の水の添加量は６〜１６重量％が適当で
ある。この水の添加量が６重量％未満ではエクストルー
ダーのスクリュー回転軸に過剰の負荷がかかり、正常な
運転ができなくなり、一方１６重量％を越えるとダイか
らの吐出時の原料混合物の水分含量が高くなって吐出物
は膨化後直ちに萎縮して、食感の良好な製品が得られな
い。In the present invention, water is added to the food material layer as described above, and the appropriate amount of water added at this time is 6 to 16% by weight. If the amount of water added is less than 6% by weight, an excessive load will be placed on the extruder's screw rotating shaft, making it impossible to operate normally, while if it exceeds 16% by weight, the water content of the raw material mixture when discharged from the die will decrease. The extrudate becomes expensive and immediately shrinks after being expanded, making it impossible to obtain a product with a good texture.
上述のようにして得られた膨化物は、速やかにオーブン
、通風式乾燥機、電子レンジなどにより、水分７％以下
まで乾燥して製品とする。得られた製品は、風味、組織
共に良好であり、かつクリスプ性のある食感を呈する。The puffed product obtained as described above is quickly dried to a moisture content of 7% or less using an oven, a ventilation dryer, a microwave oven, etc. to obtain a product. The obtained product has good flavor and texture, and has a crispy texture.
以下に実施例により本発明を具体的に説明する。The present invention will be specifically explained below using Examples.
実施例１
キトサン２５０ｇに水１０ｋｇを加え、１時間程度膨潤
させ、それに８７％濃度の乳酸１２５ｇを徐々に加えて
混合し、ゲル状のキトサンを得た。Example 1 10 kg of water was added to 250 g of chitosan and allowed to swell for about 1 hour, and 125 g of 87% lactic acid was gradually added thereto and mixed to obtain gel-like chitosan.
別に、コーンブランｌＯ，５ｋｇ、コーンフラワー１３
．５ｋｇ、全粒小麦粉１７．５ｋｇ、脱粉５ｋｇ、グラ
ニューＩ！２．２５ｋｇ、食塩０．３ ｋｇをリボンブ
レンダーによって混合し、それにパーム油０．７５ｇを
滴下混合した。この混合物の一部（１５ｋｇ） と上記
方法でゲル化したキトサンを解砕混合機によって混合し
、それを残りの原材料に戻してリボンブレンダーにて再
混合して、エクストルダーに供する原材料とした。Separately, corn bran 10, 5 kg, corn flour 13
．． 5kg, whole wheat flour 17.5kg, unfloured 5kg, granulated I! 2.25 kg and 0.3 kg of common salt were mixed using a ribbon blender, and 0.75 g of palm oil was added dropwise thereto. A portion (15 kg) of this mixture and chitosan gelled by the above method were mixed using a crushing mixer, and the mixture was returned to the remaining raw materials and remixed using a ribbon blender to obtain a raw material to be subjected to an extruder.
エクストルーダー操作条件は下記のとおりである。The extruder operating conditions are as follows.
スクリュー回転数 １５Ｏｒ、ｐ、ｍバレル温度
最高１４０°Ｃ
バレル内圧力 １７ｋｇ／ｃｉｌ原料フィード量
３２ｋｇ／時
次に、キトサンを用いない場合を比較例として示す。Screw rotation speed 15Or, p, m Barrel temperature
Maximum: 140°C Barrel pressure: 17 kg/cil Raw material feed rate: 32 kg/hour Next, a case where chitosan is not used will be shown as a comparative example.
比較例１
実施例１においてキトサン２５０ｇに代えてコーンフラ
ワー２５０ｇを増量したものを原材料として用いる以外
は、実施例１に記載したと同様の手順に従って膨化製品
を得た。Comparative Example 1 A puffed product was obtained according to the same procedure as described in Example 1, except that 250 g of corn flour was used as the raw material instead of 250 g of chitosan.
得られた製品と、実施例により得られた製品とについて
それらの性質を調べた。結果は表１に示すとおりである
。The properties of the obtained product and the products obtained in Examples were investigated. The results are shown in Table 1.
表 １
上記条件によって膨化された製品は、すみやかに通風乾
燥機にかけ、最終水分４．０％にした。最終乾燥品は食
物繊維含量２３％（ブロスキー法）で、風味、食感も良
好なものとなった。Table 1 The product expanded under the above conditions was immediately placed in a ventilation dryer to give a final moisture content of 4.0%. The final dried product had a dietary fiber content of 23% (Broski method) and had good flavor and texture.
表１にみられるように、膨化程度の指標である製品密度
では両者の間には差はないが、硬さの指標である破断強
度では実施例の方が低く、クリブス性があって食感上良
好であることを示している。As shown in Table 1, there is no difference between the two products in terms of product density, which is an indicator of the degree of puffing, but the breaking strength, which is an indicator of hardness, is lower in the example, and the product has crib-like properties and texture. This indicates that the condition is in good condition.
実施例２
キトサン５００ｇに水２０ｋｇを加え、■時間程膨潤さ
せ、それに８７％乳酸２５０ｇを徐々に混合し、ゲル状
キトサンを得た。Example 2 20 kg of water was added to 500 g of chitosan and the mixture was allowed to swell for about 1 hour, and 250 g of 87% lactic acid was gradually mixed thereto to obtain gel-like chitosan.
別に、コーンブ’ｙ７２０ｋｇ、小麦粉１０．４２５ｋ
ｇ、コーンスターチｌ０ｋｇ、脱脂粉乳５．０ ｋｇ、
グラニュー＄１２．２５ｋｇ、食塩０−３ ｋｇ、 ７
レーバー類０．１５ｋｇにパーム油１．５ ｋｇを実
施例１と同様の方法にて混合し、同しく上記によりゲル
状にしたキトサンを実施例Ｉと同様の方法にて混合した
。Separately, cornbu'y 720kg, flour 10.425k
g, cornstarch 10 kg, skim milk powder 5.0 kg,
Granules $12.25kg, salt 0-3kg, 7
1.5 kg of palm oil was mixed with 0.15 kg of livers in the same manner as in Example 1, and chitosan, which had been made into a gel as described above, was mixed in the same manner as in Example I.
エクストルーダーの操作は、下記のとおりである。The operation of the extruder is as follows.
原料フィード量 ２５ｋｇ／時
水添率 １０％（キトサンゲル化水も含む）
バレル温度 最高１４５℃
バレル内圧力 １２ｋｇ／ｃｉｉ
上記条件によって膨化されたものをすみやかに通風乾燥
機にて乾燥し、水分含量６％の製品を得た。製品は食物
繊維３２．５％（ブロスキー法）で、風味、食感とも良
好であった。Raw material feed rate: 25 kg/hour Hydrogenation rate: 10% (including chitosan gelling water) Barrel temperature: Maximum 145°C Barrel pressure: 12 kg/cii The material expanded under the above conditions is immediately dried in a ventilation dryer to reduce moisture content. 6% product was obtained. The product contained 32.5% dietary fiber (Broski method) and had good flavor and texture.
比較例２
上記実施例においてキトサン５００ｇに代えて小麦粉５
００ｇを増量して用いる以外は実施例２に記載したと同
様の手順により膨化製品を得た。Comparative Example 2 In the above example, 500g of chitosan was replaced with 5g of wheat flour.
A puffed product was obtained by the same procedure as described in Example 2 except that 00 g was used in an increased amount.
次に、実施例２及び比較例２により得られた各製品につ
いて、前記と同様にして各性質を調べた。Next, properties of each product obtained in Example 2 and Comparative Example 2 were investigated in the same manner as described above.
結果は表２に示すとおりである。The results are shown in Table 2.
表２
表２にみられるように、キトサンを用いることにより、
製品密度の低下が認められ、したがって膨化が稍々促進
されていること、及び破断強度も低下しているので比較
例に比べてクリスプ性のある良好な食感を示すことがわ
かる。Table 2 As seen in Table 2, by using chitosan,
It can be seen that the product density has decreased, and therefore the puffing has been slightly promoted, and the breaking strength has also decreased, indicating that the product exhibits a crisp and good texture compared to the comparative example.
発里企剋果
以上述べたように、本発明に従って、食物繊維を含有さ
廿膨化食品の製造に際し、原材料にキトサンを添加、混
合することにより、食物繊維の含有量を３０重量％に高
めても、風味、組織及び食感も良好な製品が得られる。As described above, according to the present invention, when producing expanded foods containing dietary fiber, the dietary fiber content can be increased to 30% by weight by adding and mixing chitosan to the raw materials. Moreover, a product with good flavor, texture and texture can be obtained.
図は本発明で用いる二軸エクストルーダーを例示したも
のである。
図中
１ ・・・ ・・・ツマ レル
２・・・・・・スクリュー
３・・・・・・ダイ
４・・・・・・フィダー
ｒ厘度槓出端The figure illustrates a two-screw extruder used in the present invention. In the diagram 1......Tip Rail 2...Screw 3...Die 4...Feeder
Claims (7)
た食品原料混合物にキトサンを混合したものをエクスト
ルーダーにより膨化させ、得られた膨化物を速やかに乾
燥することを特徴とする食感の良好な、食物繊維含量の
高い膨化食品の製造法。(1) A food material mixture with a dietary fiber content of 10% to 30% by weight mixed with chitosan is expanded using an extruder, and the resulting expanded product is quickly dried. A method for producing a good puffed food with high dietary fiber content.
乃至１．０重量％添加、混合する請求項（１）に記載の
食物繊維含量の高い膨化食品の製造法。(2) 0.5% by weight of chitosan based on the food raw material mixture
The method for producing a puffed food with a high dietary fiber content according to claim (1), wherein 1 to 1.0% by weight is added and mixed.
合量は合計で４０重量％乃至７０重量％である請求項（
１）に記載の食物繊維含量の高い膨化食品の製造法。(3) A claim in which the total amount of grain and/or starch in the food raw material mixture is 40% to 70% by weight (
1) The method for producing a puffed food with a high dietary fiber content.
下である請求項（１）乃至（３）のいずれかに記載の食
物繊維含量の高い膨化食品の製造法。(4) The method for producing a puffed food with a high dietary fiber content according to any one of claims (1) to (3), wherein the content of saccharides in the food raw material mixture is 15% by weight or less.
量％乃至１６重量％の水を加えたものをエクストルーダ
ーにより膨化する請求項（１）に記載の食物繊維含量の
高い膨化食品の製造法。(5) The method for producing a puffed food with a high dietary fiber content according to claim (1), wherein 6% to 16% by weight of water is added to the food raw material mixture mixed with chitosan and the mixture is expanded using an extruder. .
／ｃｍ＾２に設定して膨化を行う請求（１）又は（５）
のいずれかに記載の食物繊維含量の高い膨化食品の製造
法。(6) Adjust the extruder barrel internal pressure to 5 to 40 kg.
Request for expansion by setting /cm^2 (1) or (5)
A method for producing a puffed food with a high dietary fiber content according to any one of the above.
求項（１）に記載の食物繊維含量の高い膨化食品の製造
法。(7) The method for producing a puffed food with a high dietary fiber content according to claim (1), wherein the puffed product is dried until the moisture content of the puffed product becomes 7% or less.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2063717A JPH03262461A (en) | 1990-03-14 | 1990-03-14 | Production of puffed food with high dietary fiber content |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2063717A JPH03262461A (en) | 1990-03-14 | 1990-03-14 | Production of puffed food with high dietary fiber content |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH03262461A true JPH03262461A (en) | 1991-11-22 |
Family
ID=13237425
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2063717A Pending JPH03262461A (en) | 1990-03-14 | 1990-03-14 | Production of puffed food with high dietary fiber content |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH03262461A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03290170A (en) * | 1990-04-09 | 1991-12-19 | Nippon Kayaku Co Ltd | Supplementary food for treating or preventing hyperlipemia |
| JP2007130017A (en) * | 2005-11-07 | 2007-05-31 | Quaker Oats Co | Long shelf-life high moisture content cerial products |
| JP2009541502A (en) * | 2006-06-16 | 2009-11-26 | ザ バイオディグレイダブル テクノロジーズ ジェネラル パートナーシップ | Biodegradable composition, article made from biodegradable composition, and production method |
| JP2016178902A (en) * | 2015-03-24 | 2016-10-13 | 花王株式会社 | Manufacturing method of wheat bran processed product |
| WO2020192828A1 (en) | 2019-03-28 | 2020-10-01 | Daniel Schaaf | Expanded foodstuff- or animal feed extrudate |
-
1990
- 1990-03-14 JP JP2063717A patent/JPH03262461A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH03290170A (en) * | 1990-04-09 | 1991-12-19 | Nippon Kayaku Co Ltd | Supplementary food for treating or preventing hyperlipemia |
| JP2007130017A (en) * | 2005-11-07 | 2007-05-31 | Quaker Oats Co | Long shelf-life high moisture content cerial products |
| US7794774B2 (en) | 2005-11-07 | 2010-09-14 | The Quaker Oats Company | Long shelf-life high moisture content cereal products |
| JP2009541502A (en) * | 2006-06-16 | 2009-11-26 | ザ バイオディグレイダブル テクノロジーズ ジェネラル パートナーシップ | Biodegradable composition, article made from biodegradable composition, and production method |
| JP2016178902A (en) * | 2015-03-24 | 2016-10-13 | 花王株式会社 | Manufacturing method of wheat bran processed product |
| WO2020192828A1 (en) | 2019-03-28 | 2020-10-01 | Daniel Schaaf | Expanded foodstuff- or animal feed extrudate |
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