JP2002119229A - Method for producing roasted wheat flour - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide roasted wheat flour which eliminates the raw flour-like taste of the wheat flour and does not give a flour-like smell similar to the so-called HATTAI flour (roasted barley flour) smell. SOLUTION: This method for producing the roasted wheat flour, characterized by adding and dispersing 0.8 to 5.0 pts.wt. of an oil or fat in 100 pts.wt. of wheat flour and then applying a roasting treatment to the dispersion.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a roasted flour which can be used as a raw material for imparting a thickening characteristic to roux such as curry roux, for example.

[0002]

2. Description of the Related Art Conventionally, there has been known a technique for producing roast products such as curry roux by adding curry powder, various seasonings and the like to wheat flour and mixing them under heating. Here, flour is used as a raw material for imparting a thickening characteristic to roux such as curry roux. In addition, the freshness of the flour can be eliminated by using roasted flour obtained by roasting the flour with the fat and oil, and in this case, in order to uniformly heat the whole flour, the flour and the fat and oil are almost equal in amount. Is usually used. With such a ratio, the two can be stirred and mixed in a stirrer or the like to form a paste-like mixture having fluidity, and the mixture can be uniformly heated while flowing. However, when fats and oils are included in the same amount as flour, the fats and oils content increases, and in view of low calorie orientation and health orientation in recent years, lures such as curry roux with low fats and oils contents are required. . On the other hand, when the amount of the fat added to the flour is small (for example,
When 30 parts by mass of fats and oils are added to 0 parts by mass), when stirring and mixing in a stirring vessel or the like, a paste-like mixture having fluidity is not obtained, and a large number of lumpy lumps are generated. Since the agglomerates do not have fluidity, the flour in the agglomerates cannot be heated uniformly, and often the flour cannot be completely eliminated. In addition, when roasting only flour without using fats and oils in the production of roux, the freshness of flour is no longer felt, but a powdery smell similar to the so-called floury smell is felt. Occurs.

[0003]

SUMMARY OF THE INVENTION An object of the present invention is to provide a method for producing roasted flour, which is particularly desirable as a raw material for roux products such as curry roux, in which the above-mentioned problems have been solved.

[0004]

The present invention solves the above-mentioned problems efficiently by adding a very small amount of fats and oils to flour, dispersing the fats and oils in flour, and performing roasting treatment. It is based on the knowledge that it can be done. That is, the present invention relates to 0.8 wt.
A method for producing roasted wheat flour, comprising adding to 5.0 parts by mass, dispersing fats and oils in flour, and then performing roasting treatment. The present invention also provides a roux comprising the roasted wheat flour produced by the above-mentioned production method and having a fat content of 5% by mass or less.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The flour that can be used in the present invention can be used without any particular limitation as long as it is generally used for thickening roux products such as curry roux and stew roux. Therefore, the wheat flour of the present invention is not particularly limited with respect to its origin variety, particle size and the like. In the present invention, 0.8 to 5.0 parts by weight of fats and oils, preferably 1.0 part by weight, based on 100 parts by weight of flour.
Add ~ 3.0 parts by weight. As oils and fats, the particle size is 10
It is preferable to use solid fats and oils having a melting point of 30 mm or less, more preferably 5 mm or less, and more preferably 5 mm or less. Examples of such solid fats and oils include, for example, flakes and granules formed using a flaker or an extrusion granulator, and powdered fats and oils obtained by a spray-drying method. Of these, powdered fats and oils are preferably used, and particularly, fats and oils having a particle size of 1 mm or less are preferably used. Examples of fats and oils having a rising melting point of 30 ° C. or less include salad oil, corn oil, soybean oil, safflower oil, rapeseed oil, palm oil, cottonseed oil, and olive oil, and fats with a rising melting point of 20 ° C. or less, particularly 10 ° C. or less. preferable. The rising melting point used in the present specification refers to a temperature at which most of the fats and oils are turned into a liquid phase and the whole begins to flow while a small amount of the remaining solid phase is present, and varies depending on the fats and oils used. .

[0006] The addition of fats and oils to flour is, for example,
It is preferably carried out by spraying through a spray nozzle.
Thereby, the dispersion of the fat or oil in the flour can be made more reliable. In order to enhance such dispersibility, for example, the addition of fats and oils can
It is preferable to carry out while stirring at about 60 rpm. Alternatively, the flour and the fat or oil are filled in a mixing vessel provided with stirring blades, and the stirring blades are set to 100 rpm or more, preferably 400 rpm or more, more preferably 400 to 30 rpm.
By rotating at a high speed of 00 rpm, fats and oils can be well dispersed in flour. In the present invention, the flour and the fat or oil may be filled in the same heating kettle used for performing the roasting treatment, or filled in a container different from the roasting treatment heating kettle. After dispersing the fats and oils, the mixture may be transferred to the heating pot. It is preferable to use the same container from the viewpoint of simplicity of the processing steps. It is preferable that the mixing container or the heating pot itself has a stirring blade, but in the present invention, the flour can be stirred by a stirring blade provided in another system.

[0007] As described above, after the fats and oils are dispersed in the flour, they are roasted. This roasting treatment is performed, for example, at 100 to 140 ° C, preferably at 105 to 120 ° C.
And heating for 5 to 180 minutes, preferably 30 to 120 minutes. At this time,
For example, 10 to 60 rpm, preferably 20 to 50 rpm
The roasting should be carried out with stirring at m to achieve uniform heating of the flour.

[0008] In the present invention, roasted flour can be produced as described above. Such roasted flour is particularly useful, for example, as a raw material for roux products for producing curry, stew, coconut, hashed beef and the like. It is also useful as a raw material for products of gratins such as gratin and doria. Hereinafter, a method for producing curry roe using the above roasted flour, which is one embodiment of the present invention, will be described. First, 1 to 30 parts of roasted flour produced as described above, 1 to 20 parts of spices such as curry powder, 5 to 50 parts of seasonings, 0 to 20 parts of water, 1 to 10 parts of salt, sucrose and glucose And 1 to 10 parts of a saccharide, etc., are charged into a heating vessel and mixed. This mixture is, for example,
By heating for 0 to 240 minutes, currant can be produced. In the present invention, the fat content in the roux product is preferably 5% by mass or less, more preferably 3% by mass or less, and further preferably 1% by mass or less. Various foods can be manufactured by the conventional method using the roux product thus obtained.

[0009]

According to the present invention, by adding and dispersing a very small amount of fats and oils in flour, it is possible to heat the flour evenly when roasting, and to make the roasted flour raw. It is possible to produce a roasted flour which has a low odor and does not have an odor like a powdery odor. Also,
By using the above roasted flour, there is no freshness,
It is possible to obtain a roux product such as curry roux and stew roux having a low fat and oil content and having a good thickness without a smell like a powdery smell.

[0010]

EXAMPLES Examples 1 to 4 and Comparative Examples 1 and 2 (Production of roasted flour) 7 parts (2.0 kg) of flour were charged into an oblique stirring vessel (manufactured by Kajiwara Industry Co., Ltd.). While stirring the flour by rotating the stirring blade at 30 rpm,
Salad oil (increased melting point: 0 ° C.) was sprayed from the spray nozzle in the following amount to disperse the salad oil in flour (Examples 1-3 and Comparative Examples 1 and 2). Alternatively, a mixing vessel (VERTICAL GR) having stirring blades at the bottom and side walls.
After filling 7 parts of flour and 0.1 part of the above-mentioned salad oil into ANULATOR FM-G25 (manufactured by Fuji Sangyo Co., Ltd.), the stirring blade at the bottom was 1800 rpm, and the stirring blade at the side wall was 400 rpm.
Then, each was rotated at a high speed to disperse the salad oil in the flour (Example 4). The mixture of flour and salad oil obtained as described above, with a tilting stirrer,
Roasting flour was produced by performing roasting treatment at 115 ° C. for 50 minutes while rotating and stirring the stirring blades of the oblique shaft stirring kettle at 30 rpm.

[0011]

(Preparation of curry) 7.1 parts of each roasted flour prepared as described above, 3 parts of curry powder, 84.9 parts of seasoning, 1 part of salt and 4 parts of glucose were mixed and heated at 97 ° C. Heat for 120 minutes to make curry roe (oil and fat content about 0.3%)
Was manufactured. Using the curry roux thus produced, curry was produced in a conventional manner.

The sensory evaluation of the flour and flour odor of the obtained curry was conducted by a panel of five persons according to the following criteria. Table 1 shows the results (average values). (Evaluation criteria) 5: felt very strong 4: felt strongly 3: felt slightly 2: hardly felt 1: not felt at all

Table 1

 ────────────────────────────────────────────────── ─── Continuation of the front page (72) Inventor Kayoko Imaura 1-5-7 Mikitei Sakaecho, Higashiosaka-shi, Osaka House Foods Co., Ltd. F-term (reference) 4B023 LC05 LG06 LK05 LP07 LP20 4B036 LF05 LG02 LH13 LH22 LP02

Claims (6)

[Claims] An oil or fat 0.8 parts by weight based on 100 parts by weight of flour.
A method for producing roasted wheat flour, comprising adding to 5.0 parts by mass, dispersing fats and oils in wheat flour, and then performing roasting treatment. 2. The production method according to claim 1, wherein the fats and oils are dispersed in the flours by spraying fats and oils on the flours while stirring the flours. 3. The production method according to claim 1, wherein the mixing vessel provided with the stirring blade is filled with flour and oil and fat, and the oil and fat is dispersed in the flour by rotating the stirring blade at a high speed of 100 rpm or more. 4. The production method according to claim 1, wherein the fat or oil is a solid fat or oil having a particle size of 10 mm or less and / or an oil or fat having a rising melting point of 30 ° C. or less. 5. A roasting treatment at 100 to 140 ° C. for 5 to 18
The method according to any one of claims 1 to 4, wherein the method is performed for 0 minute. 6. A roux comprising the roasted flour produced by the production method according to claim 1 and having a fat content of 5% by mass or less.