JPH0334891B2 - - Google Patents

Description

[Detailed Description of the Invention] [Industrial Application Field] Breads made by adding water to wheat flour, mixing the mixture, adding yeast, fermenting and heating, or foods made by adding eggs or leavening agents to foam and puff, such as sponge cakes, This invention relates to methods for improving the quality of manjiyu skin, takoyaki, etc.

[Prior art]

Traditionally, when manufacturing bread, sweet buns, takoyaki, castella, steamed bun wrappers, etc., the process was done with great care, such as the amount of water in the dough, the whisking of eggs, and the heating time. Although the product is manufactured with the addition of a quality improver, the texture of the product, which sticks to the teeth, has not been resolved, although this may be due to the fact that there is a lot of reliance on intuition when determining the amount of water.

[Purpose of the invention]

Part of the wheat flour is replaced with flour containing pregelatinized starch when processing breads that are heated and molded by adding water to wheat flour and heated, or foamed and puffed foods that contain eggs or leavening agents, such as sponge cakes. By improving the quality of the product such as texture,
The purpose of this invention is to provide a method for solving the above problems.

[Structure of the invention]

The present invention is a food product in which water is added to wheat flour and mixed, and the mixture is heated and molded or heated, and the food product has a dumpling-like texture that sticks to teeth.
Water is added to grains or flour with a high starch content to adjust the moisture content to 20 to 38% by weight, and the mixture is pressurized and heated using an externally heated screw extruder, and then heated through a nozzle at a product temperature of 100°C or higher. This is a method for producing a processed food with improved texture and less change in texture during storage by adding to wheat flour a flour containing pregelatinized starch that has been foamed and extruded and then powdered.

Next, an example of producing pregelatinized starch flour used in the present invention and an experimental example of its properties will be shown.

Add water to a mixture of 100 kg of wheat flour, 2 kg of corn flour, and 1 kg of monoglycerin fatty acid ester, and make the moisture content 15% (sample A) 25% (sample B) 30
% (sample C) 35% (sample D) 40% (sample E) and
After adjusting to 50% (sample F), the jacket is passed through an extruder that passes steam, and while pressurized and heated, it is extruded and expanded through a nozzle, which is then dried and crushed. B,C,
I made D, E, and F. In addition, sample G was obtained by producing bread crumbs in a conventional manner according to the method for producing white bread. Put 20g of each sample obtained into a 500c.c. beaker and add 20c.c.~ of water.
When 100 c.c. was added and stirred with a spoon to absorb water, samples A and E absorbed 60 to 80 c.c., and B to D absorbed up to 100 c.c. (5 times the amount of powder), maintaining their original shape. swells,
When you pick it up between your fingers, it feels elastic, and the texture is solid with elasticity. E maintains its original shape, but has somewhat poor elasticity. However, compared to F and G, it maintained sufficient elasticity. E and F absorbed water but lost their original shape, had no elasticity at all when pinched between fingers, and had a chewy texture. Also, cornstarch 30
A similar experiment was conducted using a mixed flour containing 70% and 70% wheat flour, and similar results were obtained.

As is clear from the above experiments, the pregelatinized starch-containing flour used in the present invention has approximately 4 times the water absorption capacity and does not lose its shape even after absorbing water, and retains its shape even when hot water of 80°C or higher is added. It has a characteristic that it is gentle and does not leave a glue-like sticky feeling. These characteristics are demonstrated by adding water to flour and mixing it as shown in the examples below.
When processing foods that undergo heat forming or heating, α
When adding modified starch flour to replace part of the raw wheat flour, it contributes to subtle moisture adjustment of the flour, forming a fine textured structure, and creating a dumpling-like texture that sticks to your teeth. It is assumed that this will contribute to the resolution of the problem.

The pregelatinized starch-containing flour used in the present invention includes powders of grains such as wheat, barley, pigeon wheat, rye, rice, potato, corn, millet, and millet, or carrots are added to these flours for the purpose of nutritional enrichment. You can also add vegetables such as kelp, spinach, seaweed such as seaweed, and minerals. In addition, salts, fats, dough improvers, and surfactants with emulsifying and foaming properties may be added. The method for producing these pregelatinized starch flours requires a moisture content of 20~
If the starch content is gelatinized and expanded at a temperature of 100°C or higher after reducing to 38% by weight, it is sufficient.
The purpose of the present invention can be achieved. Regarding the manufacturing method of pregelatinized starch flour, flour adjusted to 20 to 38% moisture is pressurized and heated in a screw extruder (extruder), and at a temperature higher than the boiling point of water, it is extruded through a nozzle and foamed. It is obtained by grinding and then pulverizing. Processed foods that can have a quality improvement effect are those that are made by adding water to wheat flour, mixing it, and heating it to form or heat it. For example, breads fermented with yeast, sponge cakes made with eggs or leavening agents, and manjiyu wrappers. (for example, golden yaki), hot cake, takoyaki, donatsu, etc. The amount added is usually 1 to 10% by weight of the flour, although there is no particular limit.
It is fully effective.

The product to which the pregelatinized starch-containing grain of the present invention is added has a dry but smooth texture.
It is possible to obtain a processed food that has a good texture and does not have a dumpling-like texture that sticks to the teeth.

Examples are shown below.

An example of a method for producing pregelatinized starch flour using wheat flour as grain flour with a high starch content will be shown.

100kg of flour, 1.3kg of salt, 2 toning oils
Kg, 0.3Kg of sucrose fatty acid ester (HLB approx. 11), 0.5Kg of glucose, and 30Kg of water are mixed, and the water content is 32%.
The mixture is pressurized and heated with an extruder, extruded through a nozzle at a temperature of about 130 to 140℃, foamed, dry sawed, and crushed to obtain about 100 mesh of pregelatinized starch flour (water content about 9.5%). Ta. Using this pregelatinized starch flour, a quality improvement experiment was conducted in the following example.

Example 1 100 parts of wheat flour, 2 parts of yeast, yeast food
Samples A (2%), B (4%), and C in which 2%, 4%, 7%, and 10% of the wheat flour were replaced with the above-mentioned pregelatinized starch flour.
(7%), D (10%), 4 parts sugar, 2 parts salt,
2 parts of toning oil, 2 parts of margarine, about 4 parts of water
After adding % and kneading, it is fermented and finished by the usual method.
A product was obtained by roasting and cooling. The control has a soft texture, but it sticks to the teeth and has a somewhat dumpling-like texture, but the bread using samples A to D has a soft texture.
Sample A~ has a texture like toasted bread.
The bread using C had a fine texture and a smooth texture. The texture of Sample D with 10% addition was felt to be somewhat rough, but overall the texture did not stick to the teeth at all.

The bread made using the control product and sample A on the third day of storage was subjected to three repeated sensory tests by a panel of 10 people using the two-point comparison method for taste testing. Thirty respondents said they preferred vine bread. Similar results were also obtained for products B and C. For comparison, bread made by replacing 4% of the wheat flour with commercially available bread crumbs had a rather poor texture compared to the control.

Example 2 130 parts of soft flour, 3 parts of rising flour, 50 parts of eggs, sugar
20 parts, milk 100 parts, butter 10 parts, and a little salt were added as a control, and 10 parts of soft flour was replaced with 10 parts of pregelatinized starch flour as sample A.
I made butter mix as usual and baked it on an iron plate at 170-180℃. Compared to the control, the product using sample A did not have a texture that stuck to the teeth, had a slightly dry and smooth texture, and had a soft elasticity when pressed with a finger.

A panel of 10 people repeatedly conducted sensory tests three times using the three-point comparison method for preference tests on products using the control and sample A, and out of 30 correct answers, 26 answered that they preferred the product using sample A. , Answer 4 was obtained saying that it could not be said either, and it was determined that the product using Sample A was preferred.

Example 3 200 parts soft flour, 4 parts rising flour, 100 parts eggs, 4 parts sugar, 6 parts salt, 0.5 parts chemical seasoning, salad oil
As a control, 10 parts of flour and 160 parts of water were added, and as a sample, 30 parts of soft flour was replaced with pregelatinized starch flour, mixed in the usual manner to make a butter liquid, and takoyaki were made.

Compared to the control, the product mixed with pregelatinized starch flour did not stick to the teeth, did not have the texture of dumplings, and had a dry but soft texture.

A sensory test was conducted in the same manner as in Example 1, and 30 respondents said they preferred the product mixed with pregelatinized starch flour over the control.

Example 4 100 parts of wheat flour, 2 parts of eggs, 60 parts of starch syrup, 100 parts of sugar,
Sample A was prepared by adding 60 parts of honey, 1 part of salt, and 4 parts of mirin, and Sample A was prepared by replacing 10 parts of the wheat flour with pregelatinized starch flour. First, sugar, honey, starch syrup, and mirin were added to the egg yolk. Mix together, warm over low heat to avoid burning, add salt to the egg whites, whisk, add to the mixture with the egg yolk, mix thoroughly, then cover with paper as usual, place a frame on top, and add the ingredients prepared above. Then, I sprayed the surface with mist and put it in the oven to bake the castella. Compared to the control, the product using Sample A did not cling even in an appropriate moist state, was slightly elastic, did not stick to the teeth, did not become sticky, and was similar to Example 1. As a result of a sensory test, there was no significant difference in taste, but it was determined that the product using Sample A was better in terms of elasticity and texture that sticks to the teeth.

Example 5 70Kg of wheat flour, 30Kg of corn flour, 1.3Kg of salt,
Mix 2 kg of toning oil, 0.3 kg of sucrose fatty acid ester (BLB approx. 11), 0.5 kg of glucose, and 30 kg of water, and use an extruder to pressurize and heat the mixture with a moisture content of 30%, and foam it through a nozzle at a product temperature of approximately 130°C. After drying, the grains were crushed to less than 100 mesh pieces to produce pregelatinized starch grains. The product of this ratio had about 4.5 times more water absorption and retained its shape well even when hot water of 80°C or higher was added.

15 parts of the above pregelatinized starch flour, 85 parts of wheat flour, 2 parts of yeast, 0.15 part of yeast food, and 1 part of salt were kneaded, fermented, and molded, and baked in an oven while generating steam. For comparison, we did not use pregelatinized starch flour, we used only 100 parts of wheat flour, and baked everything else in the same way as in Example 2. As a result, out of 30 correct answers, we preferred bread using pregelatinized starch flour. The answer was 30, and it was recognized that French bread was also effective.

Claims (1)

[Scope of Claims] 1. A method for producing a food product in which water is added to wheat flour and mixed, and the mixture is heated and molded or heated to form, and the water content is 20 to 38% by weight by adding water to grains or grain flour with a high starch content. The product temperature is adjusted to 100℃ by applying pressure and heating using a heated screw extruder.
A processed food characterized by foaming and extruding through a nozzle at temperatures above ℃, adding powdered grain flour containing pregelatinized starch to wheat flour, mixing it with water and other additives, and then heat-molding or shaping and heating. Quality improvement method. 2. Add 1 to 10 percent of grain flour containing pregelatinized starch to wheat flour.
A method for improving the quality of processed foods according to claim 1 or 2, in which the amount is added by weight. 3. A patent claim in which the food that is mixed with water and heated and molded or heated is bread, donatsu, castella, manjiyu wrapper, sweet bread wrapper such as red bean paste, kratsuka, takoyaki, hot cake, and sponge cake. A method for improving the quality of processed foods according to item 1 or 2.