JPS6318448B2 - - Google Patents
Info
- Publication number
- JPS6318448B2 JPS6318448B2 JP60095128A JP9512885A JPS6318448B2 JP S6318448 B2 JPS6318448 B2 JP S6318448B2 JP 60095128 A JP60095128 A JP 60095128A JP 9512885 A JP9512885 A JP 9512885A JP S6318448 B2 JPS6318448 B2 JP S6318448B2
- Authority
- JP
- Japan
- Prior art keywords
- seaweed
- barrel
- snacks
- texture
- die
- 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.)
- Expired
Links
- 241001474374 Blennius Species 0.000 claims description 19
- 239000000654 additive Substances 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 claims 1
- 238000004898 kneading Methods 0.000 claims 1
- 235000011888 snacks Nutrition 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000000605 extraction Methods 0.000 description 2
- 235000012041 food component Nutrition 0.000 description 2
- 239000005417 food ingredient Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000195628 Chlorophyta Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000199919 Phaeophyceae Species 0.000 description 1
- 241000206572 Rhodophyta Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241001261506 Undaria pinnatifida Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 238000001125 extrusion Methods 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
- Edible Seaweed (AREA)
Description
【発明の詳細な説明】
〔産業上の利用分野〕
この発明は海藻を使用したスナツク菓子の製造
方法に関するものである。[Detailed Description of the Invention] [Industrial Application Field] This invention relates to a method for producing snacks using seaweed.
従来、海藻を使用したスナツク菓子には、海藻
を破砕混合してジユース状やペースト状にした
り、加圧溶融して抽出した成分を、穀粉類等に添
加したものが見られる。
Conventionally, snacks made using seaweed have been made by crushing and mixing seaweed to make juice or paste, or by adding ingredients extracted by melting under pressure to flour or the like.
しかしながら、このような処理を全く行わない
で、海藻の形状や歯ざわりを活かしたスナツク菓
子はなかつた。 However, there has never been a snack that takes advantage of the shape and texture of seaweed without any such processing.
そこで、この発明は、海藻の形状、歯ざわりを
有し、しかも海藻の成分を吸収しやすくした、ス
ナツク菓子の製造方法を提供することを目的とし
ている。
Therefore, an object of the present invention is to provide a method for producing snacks that have the shape and texture of seaweed, and that can easily absorb seaweed components.
この発明は、破砕混合あるいは抽出処理を行つ
ていない海藻と適宜添加物とをバレル１内のスク
リユ２，２′始端に投入し、混練、加熱及び加圧
処理を行つた後未発泡状としてダイ６から連続的
に吐出するものである。
In this invention, seaweed that has not been subjected to crushing, mixing or extraction processing and appropriate additives are put into the starting ends of screws 2 and 2' in a barrel 1, kneaded, heated and pressurized, and then turned into an unfoamed state. It is continuously discharged from the die 6.
この発明は、破砕混合あるいは抽出処理を行つ
ていない海藻を原料とし、この海藻をスクリユ
２，２′始端に投入してバレル１全長にわたり加
熱加圧処理を行い、未発泡状としてダイ６から吐
出しているので、海藻の形状、歯ざわりを保持し
つつ、強靭な細胞組織を軟化させることができ
る。
In this invention, raw material is seaweed that has not been subjected to crushing, mixing or extraction processing, and this seaweed is put into the beginnings of the screws 2 and 2', heated and pressurized over the entire length of the barrel 1, and then passed through the die 6 in an unfoamed state. Since it is discharged, it is possible to soften the tough cellular tissue while maintaining the shape and texture of the seaweed.
以下、この発明の方法をエクストルーダ（二軸
食品押出製造装置）を用いて説明する。
The method of the present invention will be explained below using an extruder (twin-screw food extrusion manufacturing device).
第１図及び第２図において、バレル１内に２本
のスクリユ２，２′を回転自在に配設し、その始
端の上部にホツパー３、その下流側に給水管４を
設けている。またバレル１の先端には種々の断面
形状をしたオリフイス５を有するダイ６を取り付
けている。更に、バレル１の外側には適宜ヒータ
ー（図示せず）を装着し、混練した食品原料を加
熱するものとしている。 In FIGS. 1 and 2, two screws 2 and 2' are rotatably disposed within a barrel 1, with a hopper 3 provided above the starting end and a water supply pipe 4 provided downstream thereof. Further, a die 6 having an orifice 5 having various cross-sectional shapes is attached to the tip of the barrel 1. Furthermore, a heater (not shown) is appropriately installed on the outside of the barrel 1 to heat the kneaded food ingredients.
スナツク菓子の製造方法は、海藻と粉をホツパ
ー３に投入し必要に応じて注水すればよく、これ
ら食品原料は迅速に前方へ送られ、混練、加熱さ
れ、オリフイス５から未発泡の状態で形成された
スナツク菓子が押し出される。 To make snacks, seaweed and powder are placed in a hopper 3 and water is added as necessary. These food ingredients are quickly sent forward, kneaded, heated, and formed in an unfoamed state through an orifice 5. Snacks are pushed out.
海藻としては、アオノリ等の緑藻、アマノリ等
の紅藻、ワカメ等の褐藻が使用される。 As the seaweed, green algae such as Aonori, red algae such as Amanori, and brown algae such as wakame are used.
海藻は、乾燥したものでもよく、水戻して適宜
水分に調整したものでもよい。 The seaweed may be dried or may be rehydrated and adjusted to an appropriate moisture content.
添加物は粉、でんぷん、豆類タンパク等の粉、
畜肉、魚肉のような食肉、香料、調味料その他で
ある。特に、粉や食肉は海藻のつなぎとして重要
であり、増量材としての役割も有する。 Additives include flour, starch, pulse protein powder, etc.
Meat such as livestock meat and fish, flavorings, seasonings, etc. In particular, flour and meat are important as binders for seaweed, and also serve as fillers.
製品は、発泡されていないので海藻の形状、歯
ざわりを有する。また、海藻は、バレル１内全長
を通過する間に加圧下において充分加熱されるの
で、強靭な細胞組織が軟化し、その有効成分が吸
収されやすい状態になる。 Since the product is not foamed, it has the shape and texture of seaweed. Moreover, since the seaweed is sufficiently heated under pressure while passing through the entire length inside the barrel 1, the tough cell tissue becomes soft and its active ingredients are easily absorbed.
この発明は、上述のような構成を有するもので
あり、従つて、海藻の形状、歯ざわりを有し、し
かも海藻の成分を吸収しやすくした、スナツク菓
子の製造方法を提供することができる。
The present invention has the above-mentioned configuration, and can therefore provide a method for producing snacks that have the shape and texture of seaweed, and that can easily absorb seaweed components.
第１図はこの発明の実施に使用するエクストル
ーダの断面図、第２図は同−線断面図であ
る。
１……バレル、２，２′……スクリユ、３……
ホツパー、４……給水管、５……オリフイス、６
……ダイ。
FIG. 1 is a sectional view of an extruder used in carrying out the present invention, and FIG. 2 is a sectional view along the same line. 1... Barrel, 2, 2'... Skrill, 3...
Hopper, 4... Water supply pipe, 5... Orifice, 6
……Thailand.
Claims (1)
藻と適宜添加物とをバレル１内のスクリユ２，
２′始端に投入し、混練、加熱及び加圧処理を行
つた後未発泡状としてダイ６から連続的に吐出す
ることを特徴とするスナツク菓子の製造方法。1 Seaweed that has not been crushed, mixed or extracted, and appropriate additives are placed in a screw 2 in a barrel 1.
2' starting end, kneading, heating and pressurizing treatment, and then continuously discharging the unfoamed form from a die 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60095128A JPS61254146A (en) | 1985-05-01 | 1985-05-01 | Production of snack food using sea weed |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP60095128A JPS61254146A (en) | 1985-05-01 | 1985-05-01 | Production of snack food using sea weed |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS61254146A JPS61254146A (en) | 1986-11-11 |
| JPS6318448B2 true JPS6318448B2 (en) | 1988-04-19 |
Family
ID=14129183
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP60095128A Granted JPS61254146A (en) | 1985-05-01 | 1985-05-01 | Production of snack food using sea weed |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS61254146A (en) |
Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US6479649B1 (en) * | 2000-12-13 | 2002-11-12 | Fmc Corporation | Production of carrageenan and carrageenan products |
| JP5388013B2 (en) * | 2010-05-14 | 2014-01-15 | 株式会社皆川 | Snack confectionery comprising ingredients and porous edible material, and method for producing the same |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5188665A (en) * | 1975-01-31 | 1976-08-03 | Keishokuhinno seizoho | |
| JPS5512234A (en) * | 1978-07-11 | 1980-01-28 | Yamaha Motor Co Ltd | Synthetic-resin made power unit cover for vehicle |
| JPS5951745A (en) * | 1982-09-16 | 1984-03-26 | Fujisawa Nebokedou:Kk | Preparation of cake using bean-curd refuse as raw material |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS608699Y2 (en) * | 1983-02-01 | 1985-03-28 | サンヨ−食品株式会社 | Snack sweets |
-
1985
- 1985-05-01 JP JP60095128A patent/JPS61254146A/en active Granted
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5188665A (en) * | 1975-01-31 | 1976-08-03 | Keishokuhinno seizoho | |
| JPS5512234A (en) * | 1978-07-11 | 1980-01-28 | Yamaha Motor Co Ltd | Synthetic-resin made power unit cover for vehicle |
| JPS5951745A (en) * | 1982-09-16 | 1984-03-26 | Fujisawa Nebokedou:Kk | Preparation of cake using bean-curd refuse as raw material |
Also Published As
| Publication number | Publication date |
|---|---|
| JPS61254146A (en) | 1986-11-11 |
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