JP2002171925A - Granulated material of grain flours for batter - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a granulated material of grain flours for a batter for providing a wheat flour product capable of exhibiting optimal effects of an inflating agent during cooking, having an improved texture and even a good taste and a granulated composition of the grain flours for the batter having improved physical properties of the powders, excellent fluidity without dusting and an excellent solubility in water during formation of the batter in a grain flour processed food comprising the grain flours such as wheat flour and the inflating agent and forming the batter. SOLUTION: This granulated material of the grain flours comprises the inflating agent, consists essentially of the grain flours and contains the total amount of other auxiliary raw materials. At least one or more kinds of the inflating agents are a heat-resistant inflating agent. The volume of emitted gases is >=5 mL. The granulated material of the grain flours is preferably the granulated material of the grain flours for the batter.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a flour granule containing a leavening agent, and more particularly, to a batter obtained by adding water or the like to a flour or other flour-based flour-containing substance. The present invention relates to a granulated composition for batter suitable as a premix for processed flour food that is formed and then cooked and cooked by frying, baking, steaming or the like.

[0002]

2. Description of the Related Art Processed flour foods containing flour such as flour and an expanding agent to form batter include fried foods such as tempura and fritters, okonomiyaki, hot cakes, pancakes and steamed bread. Flour such as flour, which is the main component, is easy to fly, adheres to cooking utensils,
There is a problem that workability is poor such as poor fluidity and difficulty in measuring. A powdery premix in which auxiliary materials other than flour are also mixed is commercially available, but the above problem has not been solved. When adding batter by adding water or milk to these powders, it is easy to form lumps due to poor water solubility, and to stir more than necessary to dissolve the lumps,
Gluten comes out and the stickiness increases, adversely affecting the texture and poor oil drainage. In particular, it is difficult to prepare batter for tempura, and experience and ingenuity are required to achieve a crispy texture.

As an attempt to improve the solubility of wheat flour, for example, the following technique is known for tempura flour. After preheating the flour, a spray liquid containing a flocculant is sprayed to form a cohesive bond of the flour and then dried. A method for producing flour granules (JP-A-51-57846), based on 100 parts by weight of flour and flour Spraying lipids while mixing a wheat granulated product for tempura comprising 0.01 to 0.5 parts by weight of an emulsifier and having an average particle size of 100 to 180 μm (JP-A-2000-69925), and a powder mixture. Method for producing tempura powdered moromi mix added in the form of fine droplets
3775).

As described above, JP-A-51-57846, in which flour is heated to form granules with an aggregating binder, and JP-A-2000-69925, in which granules are granulated with an emulsifier, are granules or granules of flour itself. However, it cannot be used as it is as a batter containing a swelling agent. In the case of JP-A-6-113775, in which a lipid is sprayed and added in the form of fine droplets, although a swelling agent can be contained, the content of fats and oils is large, and it cannot be widely used as a batter.

[0005]

SUMMARY OF THE INVENTION It is an object of the present invention to provide a batter for batter for providing a flour product which can exert an optimum effect of a leavening agent during cooking, has an improved texture and a good taste. And Further, the present invention provides a processed flour food containing flour such as wheat flour and a swelling agent to form a batter, wherein the physical properties of the powder are improved, the fluidity is excellent, there is no flouring, and the water soluble at the time of batter formation is obtained. Is intended to provide a very good battered granulation composition.

[0006]

The gist of the present invention is a flour granule containing an expanding agent.

[0007] The present invention contains flours as a main component and contains all of the other auxiliary ingredients. In this case, the present invention provides an expanding agent containing flours as a main component and the total quantity of other accessory ingredients. The gist of flour granules containing

[0008] At least one or more of the swelling agents is a heat-resistant swelling agent. In this case, the present invention relates to a method for preparing a swelling agent containing at least one or more swelling agents which is a heat-resistant swelling agent. The gist is a flour granulation that is the main component and contains all the other auxiliary ingredients.

A granulated material having a gas generation amount of 5 ml or more,
In this case, the present invention contains a swelling agent, preferably at least one or more of the swelling agents contains a swelling agent that is a heat-resistant swelling agent, and if necessary, contains flour as a main component and contains the entire amount of other auxiliary materials. The gist of the present invention is a flour granulated product having a gas generation amount of 5 ml or more.

For batters, in which case the present invention provides
Contains a swelling agent, preferably at least one or more of the swelling agents contains a swelling agent that is a heat-resistant swelling agent, and if necessary, contains flour as a main component and contains the entire amount of other auxiliary materials, preferably the amount of gas generated The gist of the present invention is a granulated flour for batter, which is not less than 5 ml.

[0011]

BEST MODE FOR CARRYING OUT THE INVENTION Flours used in the present invention are exemplified by wheat flour and starch. The granulated product of the present invention may contain only flour and a swelling agent, but contains the whole amount of other auxiliary materials used for batter mainly composed of flour. In other words, when auxiliary raw materials other than the swelling agent are required depending on the processed processed flour food, a granulated product containing the entire amount of the required auxiliary raw materials is used. If an auxiliary material is added after granulation, the effect of the present invention cannot be obtained. Secondary ingredients include pigments, flavors, egg powder, sugars,
Dextrin, protein, powdered fat and oil, emulsifier, salt, seasoning and the like can be mentioned.

The swelling agent used in the present invention can be used in combination with one or more of swelling agents commonly used for deep-fried food such as tempura and hot cakes.
As these swelling agents, sodium bicarbonate, ammonium carbonate, calcium carbonate, ammonium bicarbonate, etc. may be used alone, or tartaric acid,
Examples thereof include potassium hydrogen tartrate, fumaric acid, sodium fumarate, a combination of calcium phosphate monobasic, calcium phosphate, sodium phosphate, sodium acid pyrophosphate, alum, calcined ammonium alum, glucono delta lactone, ammonium chloride, and the like. It is prepared so that the effect of the swelling agent on the granules can be maintained. Further, at least one of the expanding agents used is preferably a heat-resistant expanding agent. The heat-resistant swelling agent can maintain its effect even after granulation accompanied by addition of a spray liquid and heating, and examples thereof include those coated with lipids and the like. The coated lipids include, for example, vegetable oils such as soybean oil, rapeseed oil, palm oil, sunflower oil, and olive oil, animal oils such as tallow, lard, and hardened oils and shortenings thereof, and saturated fatty acids. is there. Among the saturated fatty acids, higher fatty acids having a high melting point and having 10 or more carbon atoms, such as stearic acid having a melting point of 69.5 ° C., are exemplified as preferred coated lipids.

[0013] The effect of the swelling agent in the obtained granules contributes to the improvement of crispy texture in tempura and good appearance in a flowered state, and to the swelling of cakes and the like, It contributes to a good texture. In order to achieve these effects, the amount of gas generated from the granulated material is preferably 5 ml or more, more preferably 8 ml or more.

The amount of gas generated from the granulated composition of the present invention can be measured by using a gas generation amount measuring device (a gas buret, a level bottle, a gas generation flask, a dropping buret, etc.) which is usually used. It is measured by the following method. 350 ml of water as a gas burette and a replacement solution
100 g of sodium chloride in 1 l
g, 2 ml of 0.1% methyl orange reagent solution, and about 50% hydrochloric acid aqueous solution is added until the solution becomes slightly acidic. A 10 g sample is weighed into a gas generating flask, and a dropping buret is connected. 25 ml of an aqueous solution of about 0.7% (w / v) sulfuric acid is put into the dropping burette, connected to the gas generation amount measuring device, and the level bottle is fixed when the scale of the liquid level of the gas buret shows 0 ml. Open the cock of the dropping burette, add the sulfuric acid solution dropwise into the gas generating flask, close the cock immediately after the dropping, shake the gas generating flask for 1 minute, and then cool for 4 minutes. After 4 minutes, the level bottle was moved up and down, and the scale at which the liquid level of the level bottle and the liquid level of the gas burette were almost equilibrium was read, and this was regarded as the gas generation amount (unit: ml).

The method for producing a granulated product of the present invention may be a method of granulating while adding water to a raw material and heating, and a granulator capable of efficiently performing these operations is appropriately used. For example,
There is fluidized bed granulation in which the raw material powder is fluidized with air, and a liquid such as water is sprayed to granulate. Such a method is suitable in that a porous and soft granulated substance is obtained. The amount of water in the granulation is determined in consideration of the granulation means to be used so that the desired average particle diameter is obtained. Further, means for granulating while spraying as a spray liquid is also suitable. The spray liquid is prepared and used in water or a mixture of water and an emulsifier. Suitable conditions include a heating temperature during granulation of about 40 ° C. to 120 ° C., a product temperature of 60 ° C. or lower, and a range in which the effect of the swelling agent is maintained and the gluten in the flour is not denatured. . Although the size of the granulated material is not particularly limited, it is preferable that the granulated material be uniformly granulated. Preferably the average particle size is 7
The range is from 0 μm to 400 μm.

When an emulsifier is used in the method of the present invention, the emulsifier may be a liquid, a solid, or a powder, and examples thereof include sucrose fatty acid esters, glycerin fatty acid esters, propylene glycol fatty acid esters, sorbitan fatty acid esters, and lecithin. . The mixing ratio of the emulsifier is within a range for forming a granulated product in which a batter having no stickiness, being uniformly dispersed and having a stable viscosity is obtained, which has extremely good water solubility at the time of batter formation. Parts by weight of the emulsifier 0.01 to 1.00 part by weight, preferably 0.01 to 1.00 part by weight.
0.5.

The obtained granules are free of powder, have good flowability, can be easily weighed with a measuring cup or the like at the time of batter preparation, and have improved workability. Batters can be easily formed. The solubility in water is extremely good, and a batter free of lumps, uniformly dispersed and having a stable viscosity can be formed.

[0018]

The flour granules of the present invention are preferably batter granules, and are granules containing at least flour and a bulking agent. The effect of the present invention cannot be obtained even if a swelling agent is added later to granulated flour without adding a swelling agent. When the swelling agent is added later, it is difficult to mix the swelling agent uniformly, and it is easy to cause layer separation with flours granulated during distribution. As a result, the effect of the swelling agent cannot be optimally exhibited, and in the case of fried food such as tempura, the condition of the batter is poor and the amount of oil absorption increases, and in the case of hot cakes and the like, the swelling is uneven, and the burning and baking color are poor. The problem of uniformity arises. The flour granule of the present invention is obtained by granulating a composition containing flour and a swelling agent, and the swelling agent is uniformly present while maintaining its effect, and exhibits an optimal effect at the time of batter formation. Is done. In the granulated product of the present invention, all the raw materials necessary for the batter are present uniformly, and the physical properties of the powder, the physical properties of the batter, and the quality of the processed flour food obtained can be improved.

[0019]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail with reference to embodiments. The present invention is not limited by these examples.

Examples 1 to 3 <Preparation of granulated product (for tempura)> A mixture of the raw materials shown in Table 1 was granulated and dried while spraying water in a fluidized bed at 70 ° C. with hot air. Granules were produced. <Production of Tempura Using Granulated Material> A batter was prepared by adding 150 parts of water to 100 parts of the granulated material. After the batter was attached to the shrimp, it was fried for 2 minutes with salad oil heated to 170-180 ° C to produce shrimp tempura. Twenty panelists scored the granulated material, its batter, and the obtained shrimp tempura according to the following evaluation criteria, and calculated the average score (Table 1).

Comparative Examples 1 to 3 Using the ingredients shown in Table 1 as raw materials, compositions for tempura were prepared as follows. Comparative Example 1: Ungranulated composition obtained by mixing only raw materials Comparative Example 2: Composition obtained by granulating the mixture of Comparative Example 1 in the same manner as in Example 1 Comparative Example 3: Example 1 in which only wheat flour was previously prepared A composition obtained by adding and mixing other raw materials to a granulated product in the same manner as in Example 1. Using the composition obtained above, a tempura was produced and evaluated in the same manner as in Example 1.

[0022]

[Table 1] * Swelling agent A: sodium bicarbonate [sodium bicarbonate, Okuno Pharmaceutical
Swelling agent B: Top baking powder deluxe (heat resistant swelling agent) [Okuno Pharmaceutical Co., Ltd.] Emulsifier: sucrose fatty acid ester [Mitsubishi Chemical Corporation]

<Evaluation Criteria of Table 1> The evaluation criteria of the granulated composition for batter of Table 1 are as follows. <Evaluation of granulated material and batter> (dusting) 5 points: almost no dusting, extremely good 4 points: little dusting, good 3 points: normal dusting 2 points: many dusting, 1 point of poor : Very dusty and extremely poor (Fluidity / easy to measure) 5 points: Very good flowability as a smooth, very easy to measure 4 points: Good flowability as a smooth, easy to measure 3 points : Both fluidity and easiness of measurement are normal. 2 points: Poor flowability and difficult to measure 1 point: Very poor flowability and extremely difficult to measure (soluble) 5 points: Powder is rapidly dispersed in water And no lumps at all 4 points: powder is easily dispersed in water and little lumps 3 points: powder is generally dispersed in water but lumps are formed 2 points: powder is hardly dispersed in water and there are many lumps 1 Point: The powder is very difficult to disperse in water, and there are a lot of lumps. Always uniform and smooth creamy, with very constant viscosity and good uniformity of coating. Good 4 points: Uniform and smooth creamy, constant viscosity and good uniformity of coating. 3 points: Generally creamy, viscous, good Adhesion is normal 2 points: Non-uniform, loose liquid, viscosity and coating are not constant and poor 1 point: Very uneven, loose liquid, extremely viscous, non-constant coating and poor (appearance) 5 points: Very many flowers in clothes, very good 4 points: Many flowers in clothes, good 3 points: Normal flowers in clothes 2 points: Less flowers in clothes, poor 1 points: Flowers in clothes Very poor, very poor <Tempura evaluation> (Food texture) 5 points: The clothes are very soft and crisp, very good 4 points: The clothes are soft and crisp, good 3 points: Soft, crisp Both tastes are normal 2 points: Clothes are hard and lack sakumi, poor 1 point: Clothes 5 points: Very good melting of the clothes 4 points: Good melting of the clothes 3 points: Normal melting of the clothes 2 points: Poor melting of the clothes 1 point: Good 5 points: Very light and non-sticky, not very greasy 4 points: Light and less greasy, not greasy 3 points: greasy But normal 2 points: heavy, sticky, greasy 1 point: very heavy, very sticky, very greasy

In Examples 1 to 3, the effect of the swelling agent in the granulated product was sufficiently exhibited, and both the evaluation of batter and the evaluation of tempura were very good. In contrast, Comparative Example 1
The effect of the present invention could not be obtained in the case of the non-granulated product as described above and the product in which a part of the blend such as flour was granulated as in Comparative Example 3. In addition, as in Comparative Example 2, when the expanding agent reacted during granulation and the effect of the expanding agent on the granulated product was not maintained, the quality of the tempura was inferior.

Example 4 <Preparation of granulated product (for hot cake)> The raw materials shown in Table 2 were mixed to prepare a granulated product in the same manner as in Example 1. <Manufacture of hot cake using granules> Granules 200
To each part, 130 parts of milk and 50 parts of whole egg were added to prepare a batter and baked on a hot plate heated to 170 ° C. for 3 minutes on each side to produce a hot cake. Twenty panelists scored the granulated product, its batter, and the obtained hot cake according to the following evaluation criteria, and calculated the average score.

Comparative Examples 4 and 5 A hot cake composition was prepared as follows using the ingredients shown in Table 2 as raw materials. Comparative Example 4: Ungranulated composition obtained by simply mixing raw materials Comparative Example 5: Composition obtained by granulating the mixture of Comparative Example 4 in the same manner as in Example 4 Similarly, a hot cake was manufactured and evaluated.

<Evaluation criteria for granulated product (hot cake)><Evaluation of granulated product and batter> (dusting) 5 points: almost no dusting, very good 4 points: little dusting, good 3 points : Normal dusting 2 points: Lots of dusting and bad 1 point: Extremely dusting and extremely poor (Fluidity / easy to measure) 5 points: Very fluid as a smooth, extremely weighing Easy 4 points: Good flowability and easy to measure as a smooth 3 points: Both flowability and easy to measure are normal 2 points: Poor flowability and difficult to measure 1 point: Very poor flowability and extremely weighing Difficult to dissolve (water-soluble) 5 points: powder is quickly dispersed in water and there is no lumps 4 points: powder is easily dispersed in water and there are few lumps 3 points: powder is generally dispersed in water Possible 2 points: powder is difficult to disperse in water, many lumps 1 point: powder is very water Difficult to disperse and extremely lumpy (viscous) 5 points: Very uniform and smooth creamy, very good 4 points: Uniform and smooth creamy, good 3 points: Generally creamy and normal 2 points: Loose liquid Poor 1 point: Very loose liquid and extremely poor <Evaluation of hot cake> (Appearance) 5 points: Very good surface baked color and baked skin 4 points: Good surface baked color and baked skin 3 points: Surface Burning color and baking skin are normal 2 points: Surface baking color and baking skin are poor 1 point: Baking color and baking skin are extremely poor (volume feeling) 5 points: Very evenly plumped and very volumey Good 4 points: swelling evenly and plump, good volume feeling 3 points: Both swelling and volume feeling are normal 2 points: uneven swelling and poor volume feeling 1 point: very uneven swelling and extremely poor volume feeling ( Feeling) 5 points: very soft and savory, very good 4 points: soft and savory, good 3 points: both soft and savory normal 2 points: heavy, lacking sakumi, poor 1 Point: very heavy, without savory taste, extremely poor (melt in mouth) 5 points: extremely good melt in mouth 4 points: good melt in mouth 3 points: normal melt in mouth 2 points: poor melt in mouth 1 point: extremely poor melt in mouth

[0028]

[Table 2]

In Comparative Example 4, which was not granulated, both physical properties as batter and evaluation of the hot cake were poor. In Comparative Example 5, the expanding agent reacts during granulation, and does not generate sufficient gas when a batter is prepared from the obtained granulated product. On the other hand, in Example 4, the effect of the swelling agent in the granulated product can be sufficiently exerted, and excellent quality can be obtained by eating and eating as a hot cake, and the physical properties as batter are also excellent. Was.

[0030]

According to the present invention, it is possible to provide a flour granule suitable for the production of processed flour food, in which the effect of the swelling agent is maintained during cooking, the texture is improved, and the taste is good. Containing flour such as flour and swelling agent, baking after forming a batter, frying, in cooked flour foods such as steaming, improved physical properties of powder, excellent fluidity, no flouring, It is possible to provide a flour granule for batter having extremely good water solubility during batter formation.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Makoto Sato 2-4-10 Higashi-Owada, Ichikawa-shi, Chiba Pref. Food Development Center, Showa Industry Co., Ltd. (72) Michiyo Senba 2-20-2 Hinode, Funabashi-shi, Chiba Showa Sangyo R & D Co., Ltd. F-term (reference) 4B025 LB05 LB07 LD04 LE01 LE03 LG04 LG11 LG18 LG24 LG26 LG28 LG32 LG52 LK01 LK03 LK05 LK07 LP07 LP14 LP15 LP20 4B032 DB10 DB33 DB35 DG02 DK01 DK07 DK12 DK21 DL47 DP05 DP06

Claims (5)

[Claims] 1. A flour granule containing a swelling agent. 2. The flour granulated product according to claim 1, wherein the flour is mainly contained and the total amount of other auxiliary ingredients is contained. 3. The flour granule according to claim 1, wherein at least one of the expanding agents is a heat-resistant expanding agent. 4. The flour granule according to claim 1, wherein the amount of gas generated is 5 ml or more. 5. The flour granule according to claim 1, which is used for batter.