JPS63185342A - Production of fibrous food material - Google Patents

Abstract

PURPOSE:To continuously produce a fibrous food having uniform properties in good yield, by feeding a food raw material, containing proteins and having adjusted moisture content between a special fixed grindstone and a rotating grindstone and applying shearing and grinding thereto. CONSTITUTION:A food raw material obtained by, e.g. spraying a given amount of water in a misty form to bean-curd refuse, adding and blending defatted soybean, buckwheat flour, gluten, etc., therewith and containing proteins is adjusted to 35-45% moisture content and then fed to the central part between a fixed grindstone (A) and rotating grindstone (B). For example, the fixed grindstone (A) and rotating grindstone (B) have respective extremely hard grinding surfaces (a) and (a') consisting of a polymer composite material prepared by compounding grindstone with a polymer for a fusion grinder. The grinding surfaces (a) and (a') are flat in the circumferential parts and have grooves tilting mutually in opposite directions to radial direction in an inwardly recessed part of the inner peripheral part following the circumferential parts.

Description

[Detailed Description of the Invention] [Industrial Application Field] Foods or food materials are a group of substances that are necessary and indispensable for human survival.

The proportion of polymer substances in this food is extremely large.
Together with water, it has an important influence on the physical properties of food. It is also known to be a factor that greatly influences the nutrition, taste, and flavor of foods (including the texture brought about by the physical structure, so-called texture, in addition to aroma). The present invention relates to methods and apparatus for producing various food materials, which focus on the polymer substances and water in foods.

In general, human life can be broadly divided into 9 categories: food, clothing, and housing.The effects that the materials used in each field have on the human body appear earliest in terms of food, followed by clothing.

They usually appear in order of residence. Moreover, since food is directly related to life, it is natural that we should be the most conservative about food. For this reason, new materials, especially synthetics, are being rejected in food products. Therefore, it is difficult to synthesize new materials and use them as food materials. For this reason, most foods and food materials are derived from natural products, with the exception of limited examples. The same goes for polymeric substances used as foods, which are limited to the majority of natural polymers, a small number of derivatives of natural polymers, and a small number of synthetic polymers. Even with changes in food supply and demand, changes in food sources, and advancements in processing technology, it is difficult to go beyond natural products as ingredients. Therefore, current research and development is commonly referred to as the technology of addition, subtraction, multiplication, and division, and the present invention also falls within this area. In other words, the main focus is on examining the physical properties of various existing materials in detail, combining them, reusing them, adding them, and extracting them.

Separation 2 Dispersion, dissolution, precipitation, melting, solidification, freezing.

Emulsification, gelation, powderization, filmization, fiberization.

Various foods and food materials have been developed using methods such as making them porous.

The present invention is based on the discovery of a process for efficiently producing fibrous food materials, and the development of an apparatus for producing the resulting food materials after studying how to express a delicate texture. .

(Conventional technology) The main focus of research on food is the study of the physical properties of existing materials, especially natural products, and the examination of physical processing.There are a huge number of food types, including processed foods. Polymeric substances include polysaccharides (more than 59 types) and proteins (50 types).
(other species), nucleic acids (2 types), and hydrocarbon polymers (types of sources of hydrocarbon polymers: Acatellaceae, Apocinaceae, Malaciaceae, Euborbiaceae, etc.). However, even if we take starches whose main components are the same polysaccharides amylose and amylopectin, their proportions, degree of polymerization, and branching status vary depending on the type of source, so there are large differences in texture, and there are substantial differences in texture. There are many types of materials. Conventionally, mixing and separation, assimilation, emulsification, gelation, film formation, and fiber formation were performed using empirical methods, sometimes using various types of equipment sold on the market.

It had been flaked. -Example: JP-A-53-81645
Citing publications related to methods for producing fibrous food materials using beans or grains as raw materials can be mentioned.

[Problem to be solved by the invention 9 There are a wide variety of polymeric substances in food, but there are large differences between those that are digested and absorbed by human enzymes and those that are excreted without being digested. Separated. However, both are food shape 9 organizations.

Structure 1 Significantly affects texture. One of its effects is manifested in the rheological properties of foods.

The major feature of the present invention is that, as a result of investigating this rheological property (viscoelasticity), we have developed a manufacturing device that can continuously produce fibrous food materials with good yield and uniform properties. There is. When a polymeric material is pulled by pinching its ends, it elongates. A certain amount of force is required to keep this sharpening constant. However, no matter how much time passes, this force does not always remain constant in size, and the force required to stretch it gradually becomes smaller. When a certain strain is applied to a polymer and left as is, the stress decreases exponentially over time, that is, it decreases rapidly at first and then gradually. This stress relaxation is a behavior unique to = 5- polymers.

The cause of stress relaxation is thought to be as follows. In other words, there is an elastic part in the polymer that can be expanded and contracted like rubber,
It can be thought that sluggishness and viscous parts that slide against each other coexist, but the relaxation of stress is primarily a result of the coexistence of viscosity. On the other hand, when looking at polymers from the perspective of viscoelasticity,
When a polymer is kept at a temperature that allows sufficient molecular movement, when an external force is applied, the molecules permanently change their relative positions. That is, it causes viscous flow.

However, as a result of the entanglements characteristic of long molecular chains and the presence of chemical and physical crosslinks, they also exhibit elastic changes. This characteristic is called viscoelasticity. All polymeric substances exhibit viscoelastic behavior under certain appropriate conditions, and one of the major characteristics of viscoelastic materials is that stress, strain, etc. change exponentially with time.

In the process of developing many food materials based on the above-mentioned theory, the inventor determined that the proportion of polymeric substances in foods based on basic research on the physical and chemical behavior of child substances in foods. When the powder form, its properties, the amount of moisture it contains, and the temperature are mixed under specific conditions, a specific force applied from the outside can produce food of any shape based on the combination of the structure and equipment of the melter. He discovered the conditions for creating materials.

[Means for solving problems]

The gist of the present invention is that the upper fixed grindstone is made of a protein-containing food material whose total water content is adjusted to about 35 to 45% and is composited with a polymer, and the lower part is a rotary whetstone that is also composited with a polymer. The flat surface of the circumferential part is in contact with each other, and the hollow surface of the inner peripheral part following the flat surface of the circumference is sandwiched between the upper and lower surfaces by grinding ridges and grooves that are inclined in the opposite direction to the bean with respect to the radial direction. The food is supplied to the center between the fixed grindstone and the rotary grindstone of the melting machine, which are arranged so as to intersect with each other, and the food is crushed by the centrifugal force caused by the rotation of the rotary grindstone and the contact with the grinding ridges of the upper and lower grindstones. This invention consists in a method for producing a fibrous food material, characterized in that a fibrous food material is obtained from a peripheral outlet between the grindstones by shearing and grinding the raw material.

[For production]

Foods come in a wide variety of forms, from free-flowing liquids to dry solids. However, even in liquid form, there are only special examples of simple solution systems, such as highly purified sugar water and salt water, and all of them are complex systems, dispersed systems, and complex multiphase systems. . The dispersion medium of this dispersion system is basically water, and only in special cases such as butter and margarine, oil or fat is used as the dispersion medium. Furthermore, in the case of solid foods containing little moisture, water is a dispersoid.

Generally, fine particles of about 1 μTrL to 1 mμ uniformly dispersed in another substance are called a colloid, a liquid dispersed in a liquid is called an emulsion, and a solid dispersed in a liquid is called a suspension. Colloids are also classified into sols and gels. A colloid in which the dispersion medium is liquid and the entire system maintains fluidity is called a sol, and a colloid that has lost fluidity is called a gel. Sol and gel are the basic shapes of foods, and most foods can be classified as either. Milk and soups are representative of the former, and trough is representative of the latter. These are determined by the properties of the polymeric substances dispersed as constituent components and the type of crosslinks (hydrogen bonds, ionic bonds, covalent bonds, etc.). Those commonly used as food materials can be considered gels. However, due to the treatment (or processing) process, proteins etc. are denatured and become viscoelastic (rheological).
Since the behavior changes greatly, the texture also varies. As described above, food products are diverse, but the present invention deals with the handling of these products based on the assumption that they are basically complex complexes centered on polymeric substances. The present invention is primarily intended for the production of food materials marked with an asterisk (okara) shown in the soybean (protein) processed food flow sheet shown in the flowchart below, but it has the potential to be applied to all food plant powders. ing.

74 opening U63-185342 (4) The feature of the present invention is that the composition can be designed in the food material processing process, and therefore the invention includes a method for producing food materials that adjusts the main components in arbitrary proportions. ing. If the inventor's achievements in development research and patent applications are explained based on the above flowchart, the soybean protein processed food started at a trough. Soybean protein is heat-extracted, the trough is mixed with calcium, salt, etc., the moisture content is adjusted to 70-80%, and the paste-like soybean protein curd is made by kneading with a mixer. The protein purity of this curd is about 70% solids. Impurities (insoluble matter, polysaccharides, etc.) in this protein curd are purified by changing the pH of the solution, and when the protein content is increased to 90% or more, emulsifying, gelling, etc.
It improves foaming properties and when added to sausages etc.
The dispersibility of binding fat in meat is improved. However, these soybean proteins still have the characteristic odor of soybeans, making them unusable foods due to their flavor. For this reason, further improvements have been made and ethanol treatment methods have been discovered. This method removes the characteristic soy odor and its precursors. The gel from soybean protein produced in this way is almost odorless, smooth, and has good foaming properties, so it can also be used as a quality improver for ice cream. The use of soybean protein has progressed further, and it is now possible to create protein fibers by spinning rather than just gels. As indicated by * in the flowchart, the present invention relates to a method and apparatus for producing a fibrous food material using okara as a base. As described in the previous section, the rheological properties (viscoelastic properties) of foods are controlled by the form of the polymeric substance in the raw material, its composition, and the water content, and it is known that the viscoelastic behavior differs depending on this. Based on this, the present invention has discovered that a fibrous food material can be continuously produced by applying shearing and grinding force to this material using centrifugal force at a predetermined temperature and with a predetermined impact and rotation. . The raw material, okara, contains about 80 to 150% water and becomes an unstable solid when lightly squeezed with your hands, but this holding power is weak.
If a small amount of external force is applied, it will break immediately. moisture is 40
If you break the percentage, it will be dry and will not solidify when you squeeze it with your hands.

Therefore, a certain amount of water is sprayed on this okara in the form of a mist, and then a predetermined amount of defatted soybean flour, buckwheat flour, buckwheat epidermis powder, gluten, etc. is evenly sprinkled on the okara while stirring lightly. Prescribe so that the total amount of ice water is about 35-45%. This is called a food material raw material. - When the food material raw material in a dry state passes through the device described below, it becomes fibrous due to the above-mentioned physical action. Next, we will discuss the equipment.

The device used in the present invention is a crusher that uses a millstone impact force, but the inventor has improved this crusher and made it the best type of manufacturing device for the present invention, which is the feature of the present invention. be. To explain in detail, the upper whetstone is fixed, and only the lower one rotates. The raw material that enters from the feeder at the top falls to the center of the grinding wheel, where it is sheared and
be crushed. This abrasion heat during grinding greatly affects the rheological properties of the raw material. The grain of the whetstone is divided into several sections, each with a groove carved into it. The number and depth of grinding stones, the clearance between the upper and lower grinding wheels, and the width of the periphery are major factors in forming fibers. The inventor is using a new product, Grindel, in which the grindstone, which is the heart of this device, is composited with a polymer (Japanese Patent Application Laid-Open No. 159375/1988, ``Polymer Composite of Grinding Stone for Melting Machine and Method for Manufacturing the Same''). A major feature of Grindel is that it absorbs almost no water from its surface. Regarding the grooves on the surface of the whetstone, etc., refer to Jikoko 53-4
As shown in Japanese Patent No. 9091, grinding ridges are provided in which the inner end is radially more inclined forward than the outer end, and these are arranged sequentially on the grinding wheel surface. When this is crushed by pressing the grinding surfaces of the grooves vertically or horizontally, the opposing double-sided ridges are always in contact with each other while the grindstone is rotating, and the grinding activity continues continuously. A melting machine (trade name: IASS C0LLOIDER) is used, which has a mechanism that allows this.

The aforementioned food ingredients are fed into the feeder located in the center between the upper and lower grindstones. At this time, the clearance is 0.02m/m x
8 = 0.16 m/m, and the rotational speed of the grinder is set to 750 m/m and is operated, the dry food material raw material becomes fibrous and continuously comes out from the discharge port of the device. This can be briefly explained as follows.

Various modifications are created from this basic shape to produce the above-mentioned engineered food materials. For example, most of the commercially available grain flours to be added to the okara can be used, and in the present invention, defatted soybean flour, buckwheat flour, buckwheat epidermis flour, gluten, etc. are suitable.

Furthermore, as a designed food material, a desired effect can be set and a predetermined amount of necessary auxiliary substances can be added in advance.

For example, a feature of the present invention is that the addition of vitamins and minerals are adjusted based on the design considering nutrients.

In the process of developing this technology, we were able to produce a fibrous food material by uniformly dispersing a predetermined amount of water only in defatted soybean flour. It was also discovered that there is a correlation between the moisture content and the length of the fibers obtained.

〔Example〕

The melting machine used in carrying out the present invention will be explained with reference to the accompanying drawings 1 to 7. First, in Figs. This is a rotary grinding wheel having a grinding surface (a) of super hardness, and the grinding surface (a) has a hole (1) in the center for inserting a rotating shaft.

It is attached to a metal base (3) with a recess (2) for tightening to the rotating shaft using an epoxy adhesive for ultra-high temperatures (for example, Ecobond manufactured by Emerson Cuming), and a flat surface of a constant width is attached to the circumference of the metal base (3). (W), and a concave truncated conical portion (4) is provided on the inner side continuously from the flat surface. The frustoconical portion (4) is provided with a grinding groove group (b) as described below. That is, each section g1. of the grindstone is equally divided by dividing lines C-al, C-a2, . CI2..., radial dividing line c-
aj, c-a2... are abscissa axes, and grinding grooves 11 are provided on a straight line tangent to the small central circle r of the grindstone from the intersections a1, a2... of the abscissa axes and the outer periphery R of the grinding wheel surface. Grinding grooves 12, 13... are provided at appropriate intervals parallel to the grinding grooves in the rotational direction with reference to the grinding grooves An, which are recessed in one section surface at the boundaries of each section surface. ＋I
The terminals d, d2... of n'... are connected to the groove on the next partition side,
i! It is cross-connected with 1. The center circle r has the radial dividing line c-a4 as the abscissa axis x 1, and from the intersection a1 of the abscissa axis and the grinding wheel outer circumferential circle R, a straight line with an inclination θ of the grinding material discharge angle θ passes through the center of the grinding wheel surface. Coordinate axis y1
The radius is the center distance c-b1 of the intersection b1. Then, the inner ends of the grinding grooves 11, 12... are shifted at an angle θ such that they come out more forward in the radial direction than the outer ends, that is, the grinding material is released by the rotation of the grindstone. Although the angle varies depending on the material to be ground, it is preferably 2 to 5 degrees for grinding fuel, ink raw materials, etc.

Next, (B) (Figures 3 and 4) is a fixed grindstone having a super hard grinding surface (ao) made of the same material as the rotary grinding wheel (A), and the grinding surface (ao) is Material supply hole (5
) is bonded to a metal base (6) with an ultra-high temperature epoxy agent, and a flat surface (Wo) of a constant width is provided on the circumference, and a hollow-shaped cutout is provided on the inside that is continuous with the flat surface. A frustoconical portion (7) is provided with a grinding groove group (b) having the same configuration as the grinding groove group (b) of the rotary grinding wheel (A). shall be provided.

These rotary grinding wheels (A) and fixed grinding wheels (B) are placed in the grinding chamber (8) of a vertical grinding device (D) (Fig. 6), for example.
When installing the fixed grinding wheel (B) with its grinding surface facing downward, the upper seven flange-shaped protrusions (6°) are fitted with a ring-shaped hook fitting (9) that engages with the fixed grinding wheel (B). The rotary grinding wheel (A) is mounted and fixed on the upper plate (10) of the grinding chamber with its grinding surface facing upward and mounted on a vertical rotating shaft (11) that is linked to the motor (m) below. It shall be attached via a plate (12), screws (13), etc. Note that (14) is the hopper, (15) is the scraper, (ie) is the bearing, (17)
is the discharge port, and (e) is the boundary circle between the flat surface of both fixed and rotating grindstones (Figures 1 and 3) and the truncated conical portion.

In this way, each section grinding surface C1l, q2...
Since the grinding grooves with the inner end inclined forward than the outer end are provided in parallel on the grinding wheel surface, the grinding surfaces are pressed against each other vertically. When grinding by grinding, as shown in Fig. 7, the concave grooves on both sides facing each other while the whetstone is rotating are always fixed from the base to the tip. Repeated shearing and grinding with the sharp edges of the grinding wheel, and then further grinding into fine grains with the flat surface on the outer periphery, and since the inclined concave groove rotates around the center of the grinding wheel, it rotates outward from the tangential direction by θ degrees. The discharge angle is taken in the direction of the discharge angle, and the ground material is discharged in the direction of the discharge angle, so that the movement of the ground material, that is, the feeding and delivery, is carried out smoothly. Combined, this has the effect that the food material raw material of the present invention can be ground into extremely fine particles and can be made into fibers.

Example (1) 150 g of commercially available okara with a moisture content of about 40%
On the other hand, if defatted soybean flour 509 with a moisture content of around 4% is added uniformly and gently stirred, a dry food material raw material is obtained. This raw material is continuously put into the input port of Mascolloider (trade name).

At this time, when adjusting the mass colloider, first set the clearance to 0.
02 m/m x 8 = 0.16 m/m, then set the rotation speed to about 750 rpm and operate. When the raw material passes through the grinding surface of the mass colloider, the temperature inside the raw material is around 75°C due to frictional heat. The raw material passing through the grinding surface at a specified speed is 5m/m at the shortest and 70m at the longest.
/m of fibrous food material is continuously discharged. This is stored in a room adjusted to a predetermined temperature.

Example (2) Defatted soybean flour 200 (J) is gently stirred while gradually spraying 80g of water in the form of a mist to allow the defatted soybean flour to uniformly absorb water, resulting in a food material in a disaggregated state. Adjust the clearance of the composite grinder (trade name Mass) Loider (especially for textiles) to 0.12 m/m,
When the rotational speed is set to aoorpm and food material raw materials are fed into the device, heat is generated on the grinding surface and the internal temperature of the raw materials reaches around 70° C. as they pass through the machine, and fibrous food materials are continuously discharged. The length of the fibers at this time was 4 meters at the shortest and about 12 meters at the longest. The product is stored in a storage area that is regulated under specified conditions.

Example 3 Vitamins were added to the food material raw material of Example 1, and the same procedure was carried out to obtain a vitamin-enriched fibrous food material.

Example 4 The same procedure was carried out by adding blue powder to the food material of Example 1 to obtain a calcium-reinforced fibrous food material.

Example 5 Bone paste (total moisture content: 35%) was added to the food material of Example 1.
) was added and carried out in the same manner to obtain a fibrous food material.

〔Effect of the invention〕

Today's Japanese diet has become extremely rich, and one of the pillars supporting this is the development of processed foods. In the end, research into processed foods also focuses on examining processing methods for polymeric substances, which are the basis of foods. Furthermore, in research into processed foods, there is often a demand for ``mock foods'' that are made to resemble the real thing, using other ingredients in a sense different from the substitute foods of times of scarcity. Thanks to advancements in processing technology, these ``imitation foods'' have become closer to the real thing, and have come to be called copy foods. This copy food may eventually come to be passed on as a food with a unique flavor, regardless of whether it is the real thing.

Providing the food material of the present invention in this era of advanced food processing means creating new processed foods based on this food material.

[Brief explanation of the drawing]

Figure 1 is a plan view of the rotary grinding wheel, and Figure 2 is the I-
1-line (a+-1:z-b4-84) cross-sectional view,
Figure 3 is a plan view of the fixed grinding wheel, Figure 4 is the n-
N-line (al, bl, b4, a4) cross-sectional view, Figure 5 is a cross-sectional view of the grinding surfaces of a fixed grinding wheel and a rotary grinding wheel superimposed on each other, and Figure 6 is a cross-sectional view of the grinding surface of the grinding device. Fig. 7 is a cross-sectional view of the state in which both grinding wheels are attached, and is a diagram showing the overlapping state of the grooves of the fixed grinding wheel and the grooves of the rotating grinding wheel, where the solid line is the fixed grinding wheel and the dotted line is the rotating grinding wheel. The grinding wheels are shown. (A)... Rotating grinding wheel (B)... Fixed grinding wheel (a) (a")... Grinding surface (jh) <12>... (i. )(i,' ”)...
・Concave groove (W) (W')...Flat surface (4) (7)...Truncated conical part = 24 -

Claims (1)

[Claims] A fixed whetstone made of a protein-containing food material whose total moisture content has been adjusted to about 35 to 45% is combined with a polymer at the top, and a rotary whetstone at the bottom, which is also composited with a polymer, meet on the flat surface of the circumference. Grinding ridges and concave grooves, which are in contact with each other and are inclined in mutually opposite directions with respect to the radial direction, are disposed on the hollow surface of the inner circumferential portion that is in contact with the flat circumferential surface so as to intersect in a scissor-like manner on the upper and lower surfaces. The material is supplied to the center between the fixed grindstone and the rotating grindstone of the melting machine, and the food material is sheared and ground by centrifugal force accompanying the rotation of the rotating grindstone and contact with the grinding ridges of the upper and lower grindstones. A method for producing a fibrous food material, characterized in that the fibrous food material is obtained from a peripheral outlet between the grinding wheels.