JPH0213352A - Preparation of expanded food containing alga - Google Patents

Abstract

PURPOSE:To prepare the subject food having rich taste and flavor by uniformizing the size of seaweed adjusted to a specific water-content by drying, etc., kneading the seaweed together with main raw material such as cereal and a seasoning with an extruder to effect the treatment under high temperature and pressure and extruding the mixture into low-pressure environment. CONSTITUTION:Seaweed (preferably colored seaweed such as green laver and WAKAME seaweed) is adjusted to a water-content of 1-8% (preferably 1-4%) by drying or roasting and is cut to a size suitable for the treatment with an extruder. The cut seaweed is added with main raw material such as cereals, beans or starch together with salt and other seasonings. 100 pts.wt. of the mixture is added with 10-40 pts.wt. of water, kneaded in an extruder and, at the final stage, heated at 160-180 deg.C under a pressure of 40-55kg/cm<2>. The treated material is extruded to a normal-pressure or reduced pressure environment to obtain the objective food.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application This invention relates to a method for producing a puffed food containing algae, which is characterized by using an extruder so as not to lose the flavor of the algae to be mixed.

Conventional technology Conventional methods for producing puffed foods containing algae include, for example, as disclosed in Japanese Patent Publication No. 18448/1983, using seaweed as the main raw material that has not been subjected to crushing and mixing or extraction processing, and extracting it together with additives such as flour. There is a method in which a foamed expanded food is obtained by kneading with a ruder and extrusion under heat and pressure, and a method in which a starchy raw material is heated and pressurized with an extruder to make it plastic, as in JP-A No. 61-9252. There is a method in which algae is added to the solidified material just before it is extruded from the die.

Problems to be Solved by the Invention In the former of the above conventional methods, unprocessed algae that has not been subjected to crushing and mixing or extraction processing is put into a hopper together with materials such as starch, crushed and kneaded over the entire length of the extruder, and then heated and heated. Since it was pressed, there was a drawback that the flavor of the blended algae was lost before it was kneaded with other ingredients and extruded. On the other hand, in the latter method, in order to eliminate the disadvantages of the former method, the algae to be added is moved to a position immediately before the extrusion die, and the algae flavor is extruded before the algae is absorbed by one shell. However, the extruder is under high pressure at the location immediately before the die, and in order to add new material, a special pressure device must be installed at the addition location. In addition, mixing solid additives at the same location has the disadvantage of causing unevenness in the raw materials and impairing the taste, and sufficient consideration must be given to maintenance and hygiene management when additive materials are not required. There are many technical difficulties.

Means for Solving the Problems Therefore, the present invention has been developed by cutting algae whose moisture content has been adjusted to 1 to 8% by drying or roasting to a size that is suitable for an extruder, and then cutting the algae to a size that can be used in an extruder. The raw materials are mixed with salt and other seasonings, 10 to 40 parts by weight of water is added to 100 parts by weight of the mixture, and kneaded in an extruder. In the final stage, the temperature is 160 to 180°C and the pressure is 4.
The present invention provides a method for producing a puffed food containing algae, characterized in that the above-mentioned material is expanded by heating and pressurizing the material to a weight of 0 to 55 kg/c4 and extruding it under low pressure.

Function As described above, the present invention adjusts algae to a moisture content of 1 to 8%, cuts it into a size suitable for feeding, mixes it with main ingredients such as grains and seasonings, and kneads it with an extruder. This makes it easier to homogenize the mixing of the materials at the beginning, and in the final stage just before adding water to the homogenized materials, kneading them, and extruding them into the die, the temperature is 160-180" C1 pressure 4.
Since the extruder was used for relatively low heating in the first stage so that the content was 0 to 55 kg/cffl, a puffed food that made the most of the flavor and taste of the algae could be obtained.

Example The present invention will be explained in detail below.

The algae used in the present invention include seaweeds and freshwater algae, and preferred examples include colored algae such as green algae such as green laver and sea lettuce, red algae such as Amanori, and brown algae such as wakame and kelp.

The moisture content of these algae is adjusted to 1 to 8% by drying or roasting, but it is particularly preferable to use algae whose moisture content is adjusted to 1 to 4% by roasting. It is easy to crush, and if it exceeds 8%, it will be affected by heat during the heat and pressure treatment in the extruder, and will easily change color and lose its aroma. Algae can be of any size as long as it can fit into the extruder, but it is usually preferable to use strips of several millimeters in width, rectangles, squares, or flakes of several millimeters in width. The larger the size, the better, as long as it can be supplied from the Ruder's hopper, and it is easier to retain the flavor of algae in the form of flakes or strips than in the form of granules.

Next, the main raw materials consist of grains, beans, or starch, which may be used alone or as a mixture. Examples of grains include wheat, barley, buckwheat, corn, millet, millet, barley, millet, oats, and rye. As legumes, peas,
Examples include adzuki beans and soybeans. These grains may be whole grains, crushed grains, or powdered grains. As starch,
It may be any edible starch such as wheat starch, rice starch, corn starch, potato starch, sweet potato starch, or kuzu RI'y).

As auxiliary raw materials, in addition to salt and other seasonings, various kinds of germ, wheat skin, konjac flour, agar, and various kinds of dietary fiber can be added as necessary.
The amount of water added to the mixture of auxiliary raw materials is 10 to 40 parts by weight per 100 parts by weight of the mixture; however, if the amount of water added is less than 10 parts by weight, the taste becomes hard and the flavor and color deteriorate.

In addition, if the amount of water added exceeds 40 parts by weight, it becomes difficult to expand the material.The addition of water in the present invention may be performed before feeding the raw material to the extruder, that is, in a hopper connected to the extruder, but usually Attach a water supply pipe to the barrel and mix while mixing.

As for the extruder used in the present invention, a twin-screw extruder is preferable because it allows a product of uniform quality to be obtained.

The kneading and heating and pressurizing treatment using the extruder of the present invention is performed at a temperature of 160 to 180°C and a pressure of 40 to 55°C in the final stage.
kg/c4, but before that the temperature was 1.
The temperature is below 60°C, preferably below 120'C.

A case where heat treatment is performed in four stages using an extruder will be explained using the extruder shown in the drawings.

In the figure, ■ is the barrel of the two-axis extruder, 2 is the screw, 3 is the hopper, 4 is the water supply pipe, 5 is the die, and 6
is a nozzle.

The material supplied to the hopper 3 is kneaded by the screw 2 while moving to the heating or cooling section 7 on the right side of the figure, where it is supplied with a predetermined amount of water from the water supply pipe 4 and directed to the die 5 where it is kneaded while being heated and pressurized. be done. Heating section 8 of the first stage to a temperature of 60-120'C (preferably 70'C)
~80°C) and section 9 of the second stage to 70~14°C.
0°C (preferably 90-110°C), third stage section 10 at 80-140°C (preferably 80-10°C)
0°C) and the final step, section 11.
is set to 160 to 180°C, and the pressure inside the die 5 is set to 40 to 55 kg/cm2.

Temperature 160~180″ C1 pressure 40~55k at final stage
By extruding the mixed material heated and pressurized to g/cd from the nozzle 6 of the die 5 under low pressure of atmospheric pressure or lower, water in the material rapidly expanded and a puffed food was obtained.

[Example I]

Two-shaft extruder shown (processing capacity 30-60 kg)
100 parts by weight of baked seaweed (moisture 1.7%) and 10 parts by weight of wheat flour from hopper 3.
40 cornstarch 38 wheat germ 10 salt 1 sugar 1 is supplied, 30 parts by weight of water (feed rate 9 kg/hour) is supplied from water supply pipe 4, section 8 of the extruder is heated to 70°C, section 9 is heated to io 'c, adjust the temperature of section 10 to 90°C and the final stage section 11 to 160°C, set screw 2 so that the pressure inside die 5 is 55 kg/cIa, and continuously Heat and pressurize the mixed raw materials while kneading them, and use the nozzle of die 5 (1
6) was continuously extruded into a plate shape under atmospheric pressure to obtain a puffed food. The obtained puffed food was cut into appropriate lengths and dried to a moisture content of 3%. The dried puffed food was a light and palatable snack that had the unique flavor of roasted seaweed and had a clear seaweed green color.

Effects of the Invention According to the method of the present invention, a commercially available general-purpose extruder is used, and raw materials and algae are supplied through the hopper of a normal extruder without adding a special algae supply port or related equipment. By heating and pressurizing to a predetermined temperature and pressure in the extruder, it is possible to obtain a puffed algae-containing food that is flavorful, light, and melts in the mouth without impairing the flavor and taste of seasoned seaweed or baked seaweed. .

[Brief explanation of the drawing]

The drawing is a cross-sectional view of an extruder used to implement the present invention. ■... Barrel, 2... Screw, 3... Hombre, 4
... Water supply pipe, 5.. Die, 6.. Nozzle, 7. Heating or cooling section, 8,9.10.. Heating section,
11...Final stage heating section. Applicant Niconico Nori Co., Ltd.

Claims (2)

[Claims] (1) Reduce moisture content from 1 to 8% by drying or roasting
Cut the algae adjusted to a size that fits into the extruder, mix it with main ingredients such as grains, beans, and starch, and salt and other seasonings. Add 1 part by weight of water to 100 parts by weight of the mixture.
Add 0 to 40 parts by weight and knead in an extruder,
At the final stage, the temperature is 160-180℃ and the pressure is 40-55kg.
1. A method for producing a puffed algae-containing food, which comprises puffing the above-mentioned material by heating and pressurizing it to a temperature of /cm^2 and extruding it under low pressure. (2) The algae has a moisture content of 1 to 4 by roasting.
The method for producing a puffed algae-containing food according to claim 1, wherein the algae is adjusted to %.