Title:
METHOD FOR PRODUCING STARCH-CONTAINING SOLID COMPOSITION FOR HEAT-COOKING
Document Type and Number:
WIPO Patent Application WO/2022/186212
Kind Code:
A1
Abstract:
The present invention provides a method that makes it possible to easily produce, with general-purpose equipment, and without the need for specialized production equipment having high-temperature/high-pressure resistance, a starch-containing solid composition for heat-cooking, which is unlikely to crack over time when stored at normal temperatures, and the internal components of which are unlikely to seep out after heat-cooking. This method utilizes an extruder that comprises: a screw that is turned by a motor; a barrel that surrounds the outer periphery of the screw; a feeder that is attached to the base side of the barrel and that is for loading a food material; and a die part that is attached to the tip side of the barrel and that is for discharging the food material after kneading while shaping the food material. The screw has, in order from the base side to the tip side, at least a flight section and a kneading section. The length of the flight section is not less than 50% of the entire length of the screw. The length of the kneading section is less than 50% of the entire length of the screw. The method produces a solid composition via the following stages (i)-(iii). (i) A stage for preparing a composition that satisfies the following conditions (1)-(6). (1) Dietary fiber content is not less than 3.0 mass% in terms of wet mass. (2) Starch content is not less than 10.0 mass% in terms of wet mass. (3) Protein content is not less than 3.0 mass% in terms of wet mass. (4) Dry mass basis moisture content is not less than 25 mass%. (5) The degree of gelatinization of the starch is not less than 40 mass%. (6) The specific surface area per unit volume after ultrasonic treatment is not less than 0.10 m2/mL. (ii) A stage for conveying the composition of stage (i) with the flight section of the screw. (iii) A stage for kneading the composition, after conveyance by the flight section in stage (ii), with the kneading section of the screw, at an average temperature of less than 100°C, and with an applied pressure of not less than 1.0 MPa.
Inventors:
TANGE YUSUKE (JP)
Application Number:
PCT/JP2022/008646
Publication Date:
September 09, 2022
Filing Date:
March 01, 2022
Export Citation:
Assignee:
MIZKAN HOLDINGS CO LTD (JP)
International Classes:
A23L5/00; A23L7/109
Domestic Patent References:
| WO2020166713A1 | 2020-08-20 | |||
| WO2022030640A1 | 2022-02-10 | |||
| WO2020166713A1 | 2020-08-20 |
Foreign References:
| US5989620A | 1999-11-23 |
Other References:
WANG N, ET AL: "Pasta-like product from pea flour by twin screw extrusion", JOURNAL OF FOOD SCIENCE, WILEY-BLACKWELL PUBLISHING, INC, US, vol. 64, no. 4, 1 January 1999 (1999-01-01), US , pages 671 - 678, XP002958043, ISSN: 0022-1147, DOI: 10.1111/j.1365-2621.1999.tb15108.x
"Pocket Book of Food Additives Labeling", 2011
"Japan Standard Tables for Food Composition", 2015
"Use of a new adhesive film for the preparation of multi-purpose fresh-frozen sections from hard tissues, whole-animals, insects and plants", ARCH. HISTOL. CYTOL., vol. 66, no. 2, 2003, pages 123 - 43
"Pocket Book of Food Additives Labeling", 2011
"Japan Standard Tables for Food Composition", 2015
"Use of a new adhesive film for the preparation of multi-purpose fresh-frozen sections from hard tissues, whole-animals, insects and plants", ARCH. HISTOL. CYTOL., vol. 66, no. 2, 2003, pages 123 - 43
Attorney, Agent or Firm:
AOKI, Atsushi et al. (JP)
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