PRODUCTION OF DOUGH FOR JAPANESE-STYLE CONFECTIONERY BY UTILIZING TWIN-SCREW TYPE EXTRUDER

摘要

PURPOSE:To obtain a dough for Japanese-style confectionery hardly retrograd ing, by heating a powdery material containing starch and liquid material under pressure by utilizing a twin-screw type extruder, rapidly cooling the obtained rice cake-like material, adding and blending an enzyme for preventing starch retrogradation to the rice cake-like material. CONSTITUTION:In a twin-screw type extruder 10, a barrel 11 is connected with a raw material feeder 21 and water feeder 22 and barrel 18 is connected with an enzyme feeder 23 which quantitatively feeds an enzyme for preventing starch retrogradation. A rice cake-like material is formed and then rapidly cooled to <=80 deg.C between barrels 16-18 and an enzyme for preventing starch retrogradation is reacted with the rice cake-like material without inactivation to delay the retrogradation of dough for Japanese-style confectionery.