JP2006025774A - Grain flour preparation and method for producing the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To solve problems possessed by conventional methods for the purpose of making it easy to uniformly mix grain flour and the butter, when a grain preparation which uses the grain flour, such as wheat flour, conventionally used as a food-producing raw material and the butter as main raw materials is produced, such as a method for using butter by softening the butter at a room temperature, a method for using the butter by heating and fluidizing the butter, a method for using the soft butter which is in a state of being immediately after discharged from a butter production machine and of which the crystals are not stabilized, or the like. <P>SOLUTION: In this method for producing the grain flour preparation which uses the grain flour and the butter as the main raw materials, the butter which exhibits a solid state at a low temperature is softened in a room equipped with air circulation-type room temperature regulation equipment having heating and cooling functions. Thus, the butter is softened within one week, without being affected by the season, and therefore the butter which keeps a fresh state and the grain flour are easily and uniformly mixed. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to a grain flour preparation suitable as a raw material for food production and a method for producing the same.

Butter used in the preparation of cereal flour and butter etc., which is made by mixing cereal flour such as wheat flour and butter etc., is usually made from cream, pretreated, crystallized, butter After being made in the process of a manufacturing machine, it is packed and boxed in blocks of 25 kilograms per piece, and 40 pieces per pallet are stacked on a pallet and stored frozen or refrigerated. Usually, it is solid at low temperature, so mixing with cereal powder is not easy in the state as it is, and when preparing a cereal powder adjusted product mainly using cereal powder and butter, uniform mixing of cereal powder and butter is required. To make it easier, soften the butter at room temperature, use the butter heated and fluidized, use the butter finely and increase the heat conduction area, butter in the solid state The method used to soften by heat conduction facility is capable of temperature control of the heat transfer surface remains, or a method in which crystals immediately after emerging from the butter manufacturing machine uses a soft butter unstable is taken.
However, in the method of softening butter at room temperature, in addition to the problem that the length of the softening period varies depending on the season and that the period lasts for a long period of about 1 to 8 weeks, In addition, there is a problem that mold may propagate in butter, a problem that butter may have a fermentation odor, and a problem that a grain flour preparation itself may have a fermentation odor. Furthermore, the method of using butter heated and fluidized has a problem that the emulsification of butter is broken. In addition, the method using soft butter in which crystals immediately after coming out of the butter production machine do not stabilize has a problem in terms of supply and demand that a grain flour adjusted product cannot be produced in the season when the butter is not produced.

The present invention is used in order to facilitate uniform mixing of cereal flour and butter when preparing a cereal preparation using cereal flour such as wheat flour and butter, which have been conventionally used as food production raw materials. Solving the problems of using softened butter at room temperature, using butter heated and fluidized, and using soft butter where crystals immediately after coming out of the butter making machine are not stable Is an issue.
That is, there is a method of softening butter at room temperature, which is usually a solid butter that is stacked in a pallet in a block form of 25 kilograms per pallet and stacked on a pallet and stored frozen or refrigerated. The problem that the length of the softening period varies depending on the season, the problem that the period lasts for a long period of about 1 to 8 weeks, the problem that mold grows in the butter during the softening period, and the butter is fermented To solve the problem of having odor, the problem that the prepared grain flour preparation may have a fermentation odor, and the method of using butter by heating and fluidizing butter Butter that solves the problem of breakage of emulsification and uses soft butter that does not stabilize crystals immediately after coming out of the butter making machine Solve the problem on the supply and demand side of the season have not produced can not produce a flour adjusted improving, it is an object.

  By softening butter that has been used as a raw material for food production in the solid state at low temperature in a room with air circulation type room temperature adjustment equipment with heating and cooling functions, it is not affected by the season The butter can be softened within one week, and the butter can be easily and uniformly mixed with the cereal flour while keeping the butter fresh, thereby solving the problem.

  That is, the first of the present invention relates to a grain-adjusted product produced by softening butter that is solid at a low temperature in a room provided with an air circulation type room temperature adjustment facility having heating and cooling functions. In a more preferred embodiment, the grain flour is barley flour, wheat flour, rye flour, bare wheat flour, pigeon flour, buckwheat flour, rice flour, onion flour, straw flour, buckwheat flour, straw flour, straw flour, high straw flour, soybean flour, red bean flour The second aspect of the present invention is to soften the butter that is in a solid state at low temperature in a room provided with an air circulation type room temperature adjustment facility having heating and cooling functions. It is a manufacturing method of the grain adjustment goods produced by this.

In producing the grain flour adjusted product of the present invention, by softening the butter that is solid at a low temperature in a room provided with an air circulation type room temperature adjustment facility having heating and cooling functions, without being affected by the season, It becomes possible to soften the butter within one week, and it becomes possible to easily and uniformly mix the butter kept in a fresh state and the grain flour.
According to the present invention, in preparing a grain-adjusted product mainly composed of cereal flour and butter, the butter having a solid state at a low temperature, which has been taken to facilitate uniform mixing of the cereal flour and butter, is softened at room temperature. The problem that the length of the softening period of the method used by the season changes depending on the season, the problem that the period lasts for a long period of about 1 to 8 weeks, and mold may breed in the butter during the softening period The problem that butter may have a fermentation odor, the problem that the prepared grain flour preparation may have a fermentation odor, and the method of using butter heated and fluidized Grain preparations are made in the season when the butter is not produced and the butter emulsification breaks, and the method of using soft butter with crystals that do not stabilize immediately after coming out of the butter making machine. Demand supply side in the impossible, to solve the problem of solving.

  In producing the grain flour adjusted product of the present invention, by softening the butter that is solid at a low temperature in a room provided with an air circulation type room temperature adjustment facility having heating and cooling functions, without being affected by the season, It is possible to soften while maintaining a fresh state within one week, and it is possible to easily and uniformly mix butter and cereal flour that have been kept fresh.

  Cereal flour includes barley flour, wheat flour, rye flour, bare wheat flour, pigeon flour, buckwheat flour, rice flour, onion flour, rice flour flour, buckwheat flour, rice flour flour, rice flour flour, high wheat flour flour, soybean flour, red beans flour, mung bean flour However, wheat flour and rice flour are preferable from the viewpoint of easy availability, and wheat flour and rice flour are particularly preferable from the viewpoint of demand.

The raw material mixing ratio for producing the grain flour preparation of the present invention is as follows.
(B) When no other raw materials are used other than cereal flour and milk fat products, cereal flour is 50.1% or more and butter 49.9% or less.
(B) When other raw materials are used in addition to cereal flour and butter, the mixing rate of butter and other raw materials must not exceed the mixing rate of cereal flour.

  The larger the air volume of the air circulation type room temperature adjustment equipment having the heating and cooling functions used for preparing the grain flour adjusted product of the present invention, the better the room temperature adjustment function is, and the easier it is to mix butter and the grain flour. From this point, it is preferable to be in the range of 12 degrees Celsius or higher and in the range of 34 degrees Celsius or lower from the point that the butter emulsification does not break, that is, in the range of 12 degrees Celsius or higher and 34 degrees Celsius or lower.

  The shape of the butter that is softened when producing the grain flour preparation of the present invention is preferably as small as possible from the viewpoint of promoting heat conduction, but it may be in the form of being packed in a normal 25 kg cardboard box. Absent. Moreover, it is particularly preferable to take out the butter from the cardboard box and make it only in the interior from the point of promoting heat conduction.

  The butter that is softened in producing the grain flour preparation of the present invention is preferably placed at a distance of 10 mm or more from the viewpoint of ensuring a sufficient space for circulating air to pass through. When placed on a shelf, it is particularly preferable to devise a method for maximizing the contact area between butter and air, for example, by making the shelf into a snowboard shape or a mesh shape.

  The butter softened by the production method of the present invention should be used after confirming that there is no mold growth or spoilage by performing a sensory test such as visual and olfactory sense before mixing it with cereal flour. It is particularly preferable to use after confirming the number of microorganisms by a simple microorganism test or the like.

In the cereal flour preparation of the present invention, cereal flour and butter are the main constituents, but there is no problem even if components conventionally used for food production are added as long as the effects of the present invention are not lost. The ingredients include water, fats and oils, shortening, yeast, yeast food, powdered milk, skim milk powder, condensed milk, sweetened condensed milk, buttermilk powder, cheese whey powder, preservatives, deodorant, disinfectant, antioxidant, whitening agent. , Flour improver, lake, flavoring, fragrance, color developer, color stabilizer, colorant, pigment, seasoning acidulant, sweetener, sugar, glucose, lactose, fructose, maltose, invert sugar, honey, maple syrup , Molasses, starch syrup, emulsifier, swelling agent, fortifier, salt, egg, egg yolk, egg white, whole egg powder, egg yolk powder, egg white powder, spice, edible oil, edible oil, peanut, almond, almond powder, macadamia nut, Cashew nuts, chestnuts, pine nuts, walnuts, coconuts, cocoa, chocolate, coffee, raisins, dried vegetables, peaches, apricots, pears, cherry peaches, strawberries, apples, lemons, Lee, limes, raspberries, blue Lee, pineapple, figs, dates, skin of citron, orange peel, lemon peel, lime peel, cornflakes, liqueurs, such as brandy, and the like.

  The grain flour preparation of the present invention is packaged or filled in a container, and then stored at room temperature, refrigerated or frozen, and used or sold as a raw material for food production.

Example 1
As a result of softening unsalted butter that had been stored refrigerated for 5 days in a room controlled at 20 degrees Celsius by an air circulation type room temperature control facility with heating and cooling functions, the butter temperature was 20 degrees Celsius. Although it was softened, no mold growth or spoilage odor was observed in the sensory test. The flour preparation prepared by mixing 48 parts of this butter and 52 parts of flour became a flour preparation with a good flavor without fermentation odor.

(Comparative Example 1)
The growth of black-green mold was observed in one of the five softened unsalted butters that had been softened at room temperature of 20 to 35 degrees Celsius for 6 weeks. One of the four pieces where mold growth was not observed had a fermentation odor, and the flour preparation prepared with the formulation of Example 1 using butter having a fermentation odor had a fermentation odor.

(Example 2)
Mix well with wheat flour preparation 240 prepared in Example 1, 80 grams of weak flour, 60 grams of granulated sugar, a pinch of salt, half a whole egg, and one third of baking powder. Ice box cookies made from dough, cooled in a refrigerator for 30 minutes, stretched to a thickness of 5 mm with a rolling pin and cut into a diameter of 6 cm and baked in an oven heated to 160 degrees Celsius for 12 minutes There was no smell and it had a good flavor.

Example 3
After frying the flour preparation prepared in Example 1 in an amount of 8 tablespoons in a pan over low heat, add 2 cups of milk that has been warmed to room temperature in advance, and season with salt and pepper. The white sauce prepared in this way had no fermented odor and had a good flavor.

Claims (6)

  A cereal flour preparation consisting of cereal flour and butter.   Cereal flour is barley flour, wheat flour, rye flour, bare wheat flour, pigeon flour, buckwheat flour, rice flour, onion flour, straw flour, buckwheat flour, straw flour, bran flour, high flour flour, soybean flour, red bean flour, mung bean flour The grain flour preparation according to claim 1, which is at least one selected from among them.   The grain powder adjusted product according to claim 1-2, wherein the butter is softened in a room provided with an air circulation type room temperature adjustment facility having heating and cooling functions.   The cereal flour preparation according to claim 1-3, wherein the cereal flour is wheat flour.   A method for producing a grain flour preparation according to claim 3.   The manufacturing method of the grain flour adjusted product of Claim 4.