Method for producing food having gummy-like texture

Abstract

To provide food having a gummy-like texture, the texture being superior to that of food with a gummy-like texture conventionally produced with gelatin.SOLUTION: A method for producing food having a gummy-like texture by a method for producing an extruded food comprising producing an extrudate by the following steps: Step 1: kneading, in an extruder, a starchy raw material and 38 to 155 pts.mass of water relative to 100 pts.mass of the starchy raw material; Step 2: extruding the kneaded material obtained in Step 1 from the extruder to obtain an extrudate having the following properties (1) to (3): (1) a degree of gelatinization of the extrudate of 70 to 95%; (2) a maximum compressive load (A) of the extrudate of 760 g or less; and (3) a value determined by dividing the maximum compressive load (A) of the extrudate by a 50% compressive load (B) being 2.0 or more, provided that the maximum compressive load (A) and the 50% compressive load (B) are determined according to a prescribed procedure.SELECTED DRAWING: Figure 2

Description

[Technical Field]

[0001] The present invention relates to a method for producing a food product having a gummy texture. [Background technology]

[0002] Gummy candy is a type of confectionery made by solidifying fruit juice or other ingredients with gelatin, and generally refers to foods with a gummy candy texture. Currently, foods with a gummy candy texture are primarily made using gelatin. Gelatin has a melting point of 50-60°C, so it solidifies after heating, pouring into molds, and refrigerating, allowing for the production of foods with a gummy candy texture in a variety of shapes. However, due to its melting point of 50-60°C, gummy candy using gelatin cannot be used in foods that are heated above that temperature, such as soup ingredients, bread, or noodles. Furthermore, while mochi-like foods, such as the mochi used in tteokbokki, can be produced by steaming and shaping starchy ingredients, achieving a degree of gelatinization of nearly 100% results in a strong gel-like structure after molding, resulting in a hard texture even after boiling. Therefore, a method for producing foods with a heat-resistant, elastic, and moderately firm gummy candy texture was needed. The following techniques have been proposed to solve the above problems, but further improvements are needed. Patent Document 1 describes a manufacturing method in which wheat bran and soybean protein are mixed by shearing in a twin-screw extruder to suppress the unpleasant flavor of processed grain flour products, and uses gummy hardness as an evaluation criterion for texture. However, this document does not describe the production of foods with heat-resistant gummy texture. Patent Document 2 describes a method for producing a processed rice material by adding water to high-amylose rice, heating it, and then stirring the resulting gelatinized material, and states that this processed rice material can also be used to produce gummies. Patent Document 3 reports a method for producing gummy jelly by adding water to a water-soluble thickening agent made of a non-animal material such as carrageenan, agar, or gellan gum, and extruding the mixture with an extruder. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Japanese Patent Application Publication No. 2019-092504 [Patent Document 2] Japanese Patent Application Laid-Open No. 2013-070663 [Patent Document 3] Japanese Patent Application Laid-Open No. 2005-204645 Summary of the Invention [Problem to be solved by the invention]

[0004] An object of the present invention is to obtain a food product having a gummy texture that is more heat resistant than conventionally produced foods having a gummy texture that use gelatin. [Means for solving the problem]

[0005] The present inventors have discovered that by using a starchy raw material and an extruder, it is possible to obtain a food product with a gummy candy-like texture that is more heat resistant and has an excellent texture than conventionally produced foods with a gummy or gummy candy-like texture that use gelatin, and have completed the present invention. That is, the present invention provides the following. [1] A method for producing an extruded food product, comprising producing an extrudate for producing an extruded food product by the following steps 1 and 2: Step 1: kneading a starchy raw material with 38 to 155 parts by mass of water per 100 parts by mass of the starchy raw material in an extruder; Step 2: A step of extruding the kneaded mixture obtained in Step 1 through an extruder to obtain an extrusion molded product having the following properties (1) to (3): (1) The degree of gelatinization of the extrusion molding is 70 to 95%; (2) The maximum compression load (A) of the extrusion molding is 760 g or less, and (3) The value obtained by dividing the maximum compression load (A) of the extrusion molded product by the 50% compression load (B) is 2.0 or more, However, the maximum compressive load (A) and the 50% compressive load (B) are determined by the following procedure. (a) A sample is placed on the sample stage of the texture analyzer and pressed at a speed of 0.17 mm / sec with a wedge-shaped plunger with a contact width of 1 mm. The maximum load just before the sample breaks is defined as the maximum compressive load (A). (b) Based on the measurement method of the maximum compressive load (A), the 50% compression distance is calculated using the following formula 1, and the load at the 50% compression distance is defined as the 50% compression load (B). Formula 1: 50% compression distance = (sample thickness before compression - sample compression distance (thickness) at maximum compression load (A)) x 50% [2] The method for producing an extruded food product according to [1], further comprising step 3 of further heating the extruded product obtained in step 2 to produce an extruded food product. [3] A method for producing an extruded food product according to [1] or [2], wherein the amylose content in the starch raw material is 7% by mass or more. [4] The method for producing an extruded food according to any one of [1] to [3], wherein the starch raw material is one or more selected from the group consisting of high-amylose rice flour, high-amylose barley flour, high-amylose wheat flour, high-amylose corn flour, and high-amylose rice starch. [5] The method for producing an extrusion-molded food according to any one of [1] to [4], wherein the starch raw material does not include a glutinous starch raw material. [6] An extrudate comprising a starchy material and water, (1) The degree of gelatinization is 70 to 95%; (2) The maximum compressive load (A) is 760 g or less, (3) The value obtained by dividing the maximum compressive load (A) by the 50% compressive load (B) is 2.0 or more, However, the maximum compression load (A) and the 50% compression load (B) are determined by the following procedure. (a) The sample is placed on the sample stage of the texture analyzer and pressed at a speed of 0.17 mm / sec with a wedge-shaped plunger with a contact width of 1 mm. The load just before the sample breaks is defined as the maximum compressive load (A). (b) Based on the measurement method of the maximum compressive load (A), the 50% compression distance is calculated using the following formula 1, and the load at the 50% compression distance is defined as the 50% compression load (B). Formula 1: 50% compression distance = (sample thickness before compression - sample thickness at maximum compression load (A)) x 50% [7] The extrusion molding according to [6], wherein the amylose content in the starch raw material is 7% by mass or more. [8] The extrusion molding according to [6] or [7], wherein the starch raw material is one or more selected from the group consisting of high-amylose rice flour, high-amylose barley flour, high-amylose wheat flour, high-amylose corn flour, and high-amylose rice starch. [9] The extrusion molding product according to [6], wherein the starch raw material does not include a glutinous starch raw material.

[10] An extrusion-molded food product obtained by heating the extrusion-molded product according to any one of [6] to [9]. [Effects of the Invention]

[0006] According to the present invention, it is possible to produce an extruded food product that has a gummy texture and does not lose appropriate elasticity even when added to a heated food product. [Brief explanation of the drawings]

[0007] [Figure 1] FIG. 2 is a schematic diagram showing the inside of an extruder. [Figure 2] FIG. 1 is a diagram showing a 50% compression load at a 50% compression distance at the maximum load in a rheological property evaluation. DETAILED DESCRIPTION OF THE INVENTION

[0008] A first embodiment of the present invention is a method for producing an extruded food product, which comprises producing an extrudate for producing an extruded food product by the following steps 1 and 2: Step 1: kneading a starchy raw material with 38 to 155 parts by mass of water per 100 parts by mass of the starchy raw material in an extruder; Step 2: A step of extruding the kneaded mixture obtained in Step 1 through an extruder to obtain an extrusion molded product having the following properties (1) to (3): (1) The degree of gelatinization of the extrusion molding is 70 to 95%; (2) The maximum compression load (A) of the extrusion molding is 760 g or less, and (3) The value obtained by dividing the maximum compression load (A) of the extrusion molded product by the 50% compression load (B) is 2.0 or more, However, the maximum compressive load (A) and 50% compressive load (B) are determined by the following procedure: (a) The sample is placed on the sample stage of the texture analyzer and pressed at a speed of 0.17 mm / sec with a wedge-shaped plunger with a contact width of 1 mm. The load just before the sample breaks is defined as the maximum compressive load (A). (b) Based on the measurement method for the maximum compressive load (A), the 50% compression distance expressed by the following formula 1 is calculated, and the load at the 50% compression distance is defined as the 50% compression load (B). Formula 1: 50% compression distance = (sample thickness before compression - sample compression distance (thickness) at maximum compression load (A)) x 50%

[0009] The extrudate produced by the above method is an intermediate for producing an extruded food product. By further heating this extruded food product or adding it to a heated food product, an extruded food product with a gummy candy texture that maintains a moderate elasticity can be produced. Gummy candy is a type of confectionery made by solidifying fruit juice or other ingredients with gelatin, and has a relatively firm, chewy, and viscoelastic texture. In this specification, the term "food product with a gummy candy texture" refers to any food product with a texture similar to gummy candy, including foods commonly referred to as "gummy candy." Any food product containing at least a starchy ingredient and water is acceptable. Examples of foods with a gummy candy texture include foods classified as shiratama (rice flour dumplings) and mochi (rice cakes). Shapes of foods with a gummy candy texture include shapes resembling plants and animals, or geometric three-dimensional shapes such as prisms, cylinders, polyhedra, star polyhedra, spheres, and cones. The foods can be molded into any desired shape.

[0010] The method for producing the extruded food product of the present invention described above first includes step 1 of kneading a starchy raw material with 38 to 155 parts by mass of water per 100 parts by mass of the starchy raw material in an extruder. In this specification, the term "starch raw material" refers to a raw material containing cereal flours, starches obtained from cereal flours, and modified starches obtained by modifying the starches, and preferably contains or consists of starches and / or modified starches. The content of the starch raw material in the raw materials other than water for producing the extruded food product of the present invention is not limited, but is preferably 80% by mass or more, and more preferably 90% by mass or more. Other ingredients may be included as long as the object of the present invention is achieved, but from the viewpoint of texture, it is preferable that the starch raw material does not contain dextrins with a DE of 10 or more, polysaccharides such as carrageenan and gellan gum, sugars such as sucrose and glucose, or alcohols such as maltitol and sorbitol. If the starch raw material contains these polysaccharides, sugars, or sugar alcohols, it is preferable that the amount is 10 parts by mass or less per 100 parts by mass of the starch raw material.

[0011] The plant species from which the starchy raw material is obtained are preferably those with an amylose content of 7% by mass or more. Specific examples include flour derived from grains such as common wheat, durum wheat, rice, rye, barley, corn, buckwheat, soybean, barnyard millet, foxtail millet, and amaranth, as well as rhizomes of potatoes, sweet potatoes, tapioca, and the like. The starches and modified starches of the present invention refer to the above-mentioned grain-derived flours and rhizome flours, or starches isolated and purified from grains, rhizomes, tree trunks, and the like (wheat starch, rice starch, corn starch, tapioca starch, potato starch, sweet potato starch, mung bean starch, sago starch, etc.), as well as modified starches obtained by subjecting the above-mentioned starches to pregelatinization, etherification, acetylation, cross-linking, or the like. Modified starches are preferably those that have been subjected to cross-linking or moist heat treatment, since treatments that reduce the swelling property of starch are effective. These starches may be used alone or in combination of two or more. Furthermore, it is preferable that the starch raw material of the present invention does not contain glutinous starch raw material, as this tends to deteriorate the texture.

[0012] In particular, a high amylose raw material with an amylose content of 20% by mass or more is preferred, as this results in a food product with a more elastic, gummy texture.

[0013] The amount of water added in step 1 is 38 to 155 parts by mass, preferably 40 to 150 parts by mass, per 100 parts by mass of the starchy raw material. An amount of 38 parts by mass or more is preferred because the degree of gelatinization is high even at a relatively low temperature, resulting in high elasticity. Furthermore, an amount of 38 parts by mass or more is preferred because the extrusion pressure is appropriate even at a relatively high temperature, preventing the texture from becoming too hard. An amount of 155 parts by mass or less is preferred because the degree of gelatinization is not too high, preventing the texture from becoming too hard. Furthermore, an amount of extrusion pressure that is not too low is preferred because preventing the elasticity from becoming weak.

[0014] The extruder used in step 1 is a device that mixes starch raw materials with water and then extrudes them in step 2. Heating is involved in extrusion processing. There are no particular restrictions on the extruder, as long as it can mix and knead the materials while changing the heating temperature for each section. Either a commonly used single-screw or twin-screw extruder can be used. The screw specifications are not particularly specified, but as long as the extruder has a conveying screw near the inlet, a kneading screw near the middle, and a conveying screw at the tip, mixing, hydrating, kneading, pressurizing, and extruding the raw materials can be performed efficiently. There are no particular restrictions on the die at the extrusion outlet, although a die with a Φ=8.0 mm hole is recommended for producing cylindrical products with a diameter of 10 mm. There are also no particular restrictions on the screw speed, as long as it can be adjusted to the desired extrusion pressure. The addition of water to the starchy raw material may be carried out before feeding it into the extruder or may be carried out inside the extruder.

[0015] The method for producing an extrusion-molded food product of the present invention next includes step 2, in which the kneaded mixture obtained in step 1 is extruded through an extruder to obtain an extrusion-molded product having the following properties (1) to (3). (1) The degree of gelatinization of the extrusion molding is 70 to 95%. (2) The maximum compressive load (A) of the extrusion molding is 760 g or less. (3) The value obtained by dividing the maximum compression load (A) of the extrusion molded product by the 50% compression load (B) is 2.0 or more. However, the maximum compression load (A) and 50% compression load (B) of the extrusion molded product (sample) are values ​​determined by the following procedure. (a) The sample is placed on the sample stage of the texture analyzer and pressed at a speed of 0.17 mm / sec with a wedge-shaped plunger with a contact width of 1 mm. The load just before the sample breaks is defined as the maximum compressive load (A). (b) Based on the measurement method of the maximum compressive load (A), the 50% compression distance is calculated using the following formula 1, and the load at the 50% compression distance is defined as the 50% compression load (B). Formula 1: 50% compression distance = (sample thickness before compression - sample compression distance (thickness) at maximum compression load (A)) x 50%

[0016] As described above, the extruder used is an extruder that can mix and knead the ingredients while changing the heating temperature for each section, and that can extrude the resulting extrudate so that it satisfies the above-mentioned (1) to (3).

[0017] (1) Degree of gelatinization of extrusion molding The degree of gelatinization of the extrusion molded product is in the range of 70 to 95%. If it is higher than 70%, the elasticity is high and appropriate, and if it is 95% or less, the texture is not hard and is appropriate. From the viewpoint of the balance between elasticity and softness of the extrusion molded product, the degree of gelatinization is preferably 75 to 90%. The degree of gelatinization can be measured by a conventionally known measuring method, for example, the diastase method (detection utilizing the fact that gelatinized starch is easily decomposed into sugars) can be used (the method described in JP-A-4-262753, acid action). The degree of gelatinization of the extrusion molded product can be adjusted to the above range by combining the amount of water added, the extruder temperature, and the extrusion pressure. The amount of water to be added is as described above for step 1, and is 38 to 155 parts by mass, preferably 40 to 150 parts by mass, per 100 parts by mass of the starchy raw material. The extrusion pressure is not particularly limited as long as the above-mentioned degree of gelatinization is achieved, but is preferably 20 to 75 kgf / cm. 2 The range of 20kgf / cm is preferable. 2Above this, the elasticity tends to be high and appropriate, 75kgf / cm 2 Below this, it tends to be less hard and more appropriate.

[0018] It is preferable to heat the extrusion molded product by appropriately changing the temperature of the middle section and the temperature of the tip section of the extruder. In this specification, the extruder is divided into three sections along the length of its axis, and these sections are referred to as the tip section, the middle section, and the feed section. The feed section is the section having the feed port, the tip section is the section connected to the extrusion port, and the middle section is the section between the feed section and the tip section. When changing the temperatures of the tip section and the middle section, the lengths of the tip section and the middle section can be changed depending on the purpose, but unless otherwise specified in this specification, the tip section, the middle section, and the feed section will be described as each having a length obtained by dividing the length of the axis into three equal parts. The temperature at the middle part of the extruder is not particularly limited as long as the above-mentioned degree of gelatinization is achieved, but is preferably in the range of 70 to 95° C. If the temperature is 70° C. or higher, the degree of gelatinization tends to be high and the elasticity tends to be appropriate, while if the temperature is 95° C. or lower, the degree of gelatinization tends to be low and the texture tends to be appropriate without being hard. The temperature at the tip of the extruder is preferably in the range of 40 to 60°C. At 40°C or higher, the extrusion pressure tends to be low and the texture tends to be appropriate without becoming hard, while at 60°C or lower, the extrusion pressure tends to be high and the texture tends to be appropriate with high elasticity. The heating time in the extruder is not limited as long as the degree of gelatinization is 70 to 95%, and is preferably 30 seconds or longer. The degree of gelatinization approaches 100% when finally eaten after the further heating step 3 described below. However, it has been experimentally found that the texture of the final food varies depending on the degree of gelatinization in the extrusion-molded product. This is thought to be because gelatinization to a specified value during extrusion forms a strong gel on the surface, and the degree of gelatinization during extrusion is thought to affect the strength of the gel in the final food.

[0019] The rheological evaluation of the extrusion molded product produced in step 2 is preferably carried out by a compression test using a texture analyzer, specifically according to the following procedure. (a) Place the sample (extrusion) on the sample stage of the texture analyzer and compress it with a wedge-shaped plunger with a contact width of 1 mm at a speed of 0.17 mm / sec until the sample breaks. Measure the relationship between the load and the compression distance (thickness of the extruded food before compression - thickness of the sample under compression load) from immediately after extrusion until breakage, and create a graph with the load on the vertical axis and the compression distance on the horizontal axis (see Figure 2). (b) The maximum load just before the sample breaks is defined as the "maximum compressive load (A)" (also called TA hardness) (Figure 2). (c) Based on the measurement method of the maximum compressive load (A), calculate the "50% compression distance" using the following formula 1 (Figure 2). Formula 1: 50% compression distance = (sample thickness before compression - sample compression distance (thickness) at maximum compression load (A)) x 50% (d) The load at 50% compression distance shall be the "50% compression load (B)".

[0020] Any texture analyzer may be used, but for example, TA-XT plus manufactured by Eiko Seiki Co., Ltd. may be used.

[0021] The maximum compression load (A) (TA hardness) of the extrusion molded product obtained in step 2 of the present invention is 760 g or less, preferably 740 g or less, more preferably 720 g or less, and preferably 400 g or more, more preferably 430 g or more. The extrusion molded product of the present invention has a maximum compression load (A) divided by a 50% compression load (B) (TA elasticity) of 2.0 or more, preferably 2.4 or more, and preferably 3.3 or less.

[0022] The method for producing an extruded food product of the present invention preferably includes a step 3 of further heating the extrudate to obtain an extruded food product. Any heating method is acceptable as long as it can make the extrusion-molded product edible, but for example, boiling is preferred because it allows for uniform and rapid gelatinization. The conditions are such that final gelatinization is close to 100%, and heating more than necessary is not preferred because it will significantly change the elasticity and softness achieved in step 2.

[0023] A second aspect of the present invention is an extrudate comprising a starchy material and water, (1) The degree of gelatinization is 70 to 95%; (2) The maximum compressive load (A) is 760 g or less, (3) The value obtained by dividing the maximum compressive load (A) by the 50% compressive load (B) is 2.0 or more. It is an extrudate. The methods for measuring the degree of gelatinization, maximum compression load (A), and 50% compression load (B) are as described in the first embodiment. The extrudate can be further heated to form an extruded food product.

[0024] A third aspect of the present invention is an extrusion molding containing a starch raw material and water, wherein the amount of water is 38 to 155 parts by mass per 100 parts by mass of the starch raw material, the degree of gelatinization is 70 to 95%, the maximum compression load (A) measured by the following measurement method is 760 g or less, and the value obtained by dividing the maximum compression load (A) by the 50% compression load (B) is 2.0 or more. The methods for measuring the degree of gelatinization, the maximum compression load (A), and the 50% compression load (B) are as described in the first embodiment above. The respective components of the third embodiment are the same as those described in the first embodiment. Here, the amount of water refers to the amount blended in the raw material, and does not refer to the water content in the extrudate or extruded food. However, when producing an extrudate for producing an extrudate of the present invention, the water content of the raw material (per 100 parts by mass of starchy raw material) affects the rheology of the extrudate and, as a result, the texture of the final extrudate, and is therefore an essential factor in specifying the extrudate or extruded food. [Example]

[0025] <Production Example 1: Production of extruded food having a gummy texture> An extruded food product having a gummy texture was produced according to the following steps and recipe 1 below. (1) The temperatures at the middle and tip of the twin-screw extruder were set as shown in each table. (2) The screw was driven and the raw materials in Recipe Table 1 were added and extruded. (3) The extruded cylindrical sample (10 mm in diameter) was cut to a certain length with scissors to prepare an extrusion molded product. (4) The degree of gelatinization of the extrusion-molded product was measured according to the diastase method described in "Food Analysis Methods" (2nd ed., Korin, 1984, pp. 642-645), edited by the Food Analysis Methods Editorial Committee of the Japan Society of Food Industry. The maximum compression load (A) and 50% compression load (B) of the extrusion-molded product were measured under the following conditions. (a) A sample (extruded product) was placed on the sample stage of the texture analyzer and pressed at a speed of 0.17 mm / sec using a wedge-shaped plunger with a contact width of 1 mm until the sample broke. The relationship between the load from immediately after extrusion until the sample broke and the compression distance (thickness of the extruded food before pressing - thickness of the sample under compression load) was measured, and a graph was created with the load on the vertical axis and the compression distance on the horizontal axis. (b) The maximum load immediately before the specimen breaks shall be the "maximum compressive load (A)." (c) The "50% compression distance" was calculated using the following formula 1. Formula 1: 50% compression distance = (sample thickness before compression - sample compression distance (thickness) at maximum compression load (A)) x 50% (d) The load at 50% compression distance shall be the "50% compression load (B)". (5) The extrudate was boiled for 2 minutes in boiling water with a weight approximately 10 times the weight of the food to obtain a boiled extrudate.

[0026] Combination table 1 TIFF2025127692000002.tif21138

[0027] <Evaluation Example 1: Sensory evaluation of extruded food with gummy texture> The resulting extruded food product having a gummy texture was subjected to a sensory evaluation by 10 experienced panelists according to the following evaluation criteria in Table 1. The resulting extruded foods with a gummy candy-like texture all retained their solid shape before being placed in boiling water, and it was confirmed that they had better heat resistance than gummy candies made with gelatin.

[0028] Evaluation Criteria Table 1 TIFF2025127692000003.tif57141

[0029] <Test Example 1: Examination of the degree of gelatinization> Extrusion-molded foods with a gummy texture and different degrees of gelatinization were produced according to Production Example 1 at the same extrusion pressure and evaluated according to Evaluation Example 1. The results are shown in Tables 1 to 3. The degree of gelatinization was changed by adjusting the amount of water added and the intermediate temperature. The extrusion pressure was kept constant by adjusting the screw rotation. When the amount of water added was between 40 and 150 parts by mass relative to 100 parts by mass of the starchy raw material, the degree of gelatinization increased with increasing amount of water, and the hardness and elasticity increased (Examples 1 to 4). When the amount of water added was 30 parts by mass or less relative to 100 parts by mass of the starchy raw material, the degree of gelatinization decreased, resulting in a weak elastic texture and being unsuitable (Comparative Example 1). When the amount of water added was 170 parts by mass or more relative to 100 parts by mass of the starchy raw material, the degree of gelatinization increased, resulting in a hard texture and being unsuitable (Comparative Example 2). Furthermore, when the temperature of the middle part of the extruder was between 70°C and 95°C, the harder and more elastic the dough became (Examples 5 to 8). When the temperature of the middle part of the extruder was below 65°C, the dough became unsuitable due to weak elasticity (Comparative Example 3), and when it was above 100°C, the dough became hard and unsuitable (Comparative Example 4). In Reference Example 1 in Table 3, the rice cake was steamed and kneaded like rice cake for tteokbokki, and then extruded in a pasta machine and evaluated. Because the rice cake was steamed and kneaded before extrusion, the degree of gelatinization was 100%, which resulted in a hard, unsuitable texture.

[0030] TIFF2025127692000004.tif73148

[0031] TIFF2025127692000005.tif73148

[0032] TIFF2025127692000006.tif67131 *Amount of water added during steaming

[0033] <Test Example 2: Examination of Extrusion Pressure> Food products with a gummy texture having the same degree of gelatinization but different extrusion pressures were produced according to Production Example 1, and evaluated according to Evaluation Example 1. The results are shown in Tables 4 and 5. The extrusion pressure was changed by adjusting the amount of water added and the tip temperature. The degree of gelatinization was kept constant by changing the middle temperature. When the amount of water added was between 40 and 150 parts by mass relative to 100 parts by mass of the starchy raw material, the extrusion pressure decreased with increasing amount of water, resulting in decreased hardness and elasticity (Examples 9 to 12). When the amount of water added was 30 parts by mass or less relative to 100 parts by mass of the starchy raw material, the extrusion pressure increased, resulting in a hard texture and being unsuitable (Comparative Example 5), and when the amount of water added was 170 parts by mass or more, the extrusion pressure decreased, resulting in a weak elasticity and being unsuitable (Comparative Example 6). Furthermore, when the temperature at the tip of the extruder was between 40°C and 60°C, the higher the temperature, the lower the extrusion pressure, and the harder and more elastic the product became (Examples 13 to 15). When the temperature at the tip of the extruder was below 30°C, the higher the extrusion pressure, resulting in a harder texture and being unsuitable (Comparative Example 7). When the temperature was above 70°C, the lower the extrusion pressure, resulting in a weaker elasticity and being unsuitable (Comparative Example 8).

[0034] TIFF2025127692000007.tif73155

[0035] TIFF2025127692000008.tif67136

[0036] <Test Example 3: Examination of amylose content> Food products with a gummy texture made from rice flour with different amylose contents were produced according to Production Example 1 and evaluated according to Evaluation Example 1. The results are shown in Table 6. The higher the amylose content, the higher the elasticity (Example 3, Examples 16 to 19). In particular, when the amylose content is 20% or more, the elasticity score exceeds 4 points, which is thought to be more suitable for foods with a gummy texture.

[0037] TIFF2025127692000009.tif78141

[0038] <Test Example 4: Examination of raw materials> The products were produced according to Production Example 1 using raw materials with similar amylose contents, and evaluated according to Evaluation Example 1. The results are shown in Table 7. The texture did not change significantly depending on the raw materials.

[0039] TIFF2025127692000010.tif88146

Claims

1. A method for producing an extruded food product, comprising producing an extrudate for producing an extruded food product by the following steps 1 and 2: Step 1: kneading a starchy raw material with 38 to 155 parts by mass of water per 100 parts by mass of the starchy raw material in an extruder; Step 2: A step of extruding the kneaded mixture obtained in step 1 through an extruder to obtain an extrusion molded product having the following properties (1) to (3): (1) The degree of gelatinization of the extrusion molding is 70 to 95%; (2) The maximum compression load (A) of the extrusion molding is 760 g or less, and (3) The above manufacturing method, wherein the value obtained by dividing the maximum compression load (A) of the extrusion molded product by the 50% compression load (B) is 2.0 or more, and the maximum compression load (A) and the 50% compression load (B) are determined by the following procedure: (a) A sample is placed on the sample stage of the texture analyzer, and is pressed at a speed of 0.17 mm / sec using a wedge-shaped plunger with a contact width of 1 mm. The load just before the sample breaks is defined as the maximum compressive load (A). (b) Based on the measurement method of the maximum compression load (A), the 50% compression distance is calculated using the following formula 1, and the load at the 50% compression distance is defined as the 50% compression load (B). Formula 1: 50% compression distance = (thickness of object before compression - compressed distance (thickness) of object at maximum compression load (A)) x 50%

2. 2. The method of claim 1, further comprising step 3, further heating the extrudate obtained in step 2 to produce an extruded food product.

3. 2. The method for producing an extruded food product according to claim 1, wherein the amylose content of the starch raw material is 7% by mass or more.

4. 4. The method for producing an extruded food product according to claim 3, wherein the starch raw material is one or more selected from the group consisting of high-amylose rice flour, high-amylose barley flour, high-amylose wheat flour, high-amylose corn flour, and high-amylose rice starch.

5. The method for producing an extruded food product according to any one of claims 1 to 4, wherein the starch raw material does not include a glutinous starch raw material.

6. A pregelatinized extrudate comprising a starchy material and water, (1) The degree of gelatinization is 70 to 95%; (2) The maximum compressive load (A) is 760 g or less, (3) The value obtained by dividing the maximum compressive load (A) by the 50% compressive load (B) is 2.0 or more, However, the maximum compression load (A) and the 50% compression load (B) are determined by the following procedure. (a) A sample is placed on the sample stage of the texture analyzer and pressed at a speed of 0.17 mm / sec using a wedge-shaped plunger with a contact width of 1 mm. The load just before the sample breaks is defined as the maximum compressive load (A). (b) Based on the measurement method of the maximum compression load (A), the 50% compression distance is calculated using the following formula 1, and the load at the 50% compression distance is defined as the 50% compression load (B). Formula 1: 50% compression distance = (thickness of sample before compression - thickness of sample at maximum compression load (A)) x 50%

7. 7. The extrusion molded product according to claim 6, wherein the amylose content in the starch raw material is 7% by mass or more.

8. 8. The extrudate according to claim 7, wherein the starchy raw material is one or more selected from the group consisting of high amylose rice flour, high amylose barley flour, high amylose wheat flour, high amylose corn flour, and high amylose rice starch.

9. The extrudate of claim 6, wherein the starchy material does not include waxy starchy material.

10. An extrusion-molded food product obtained by heating the extrusion-molded product according to any one of claims 6 to 9.

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