JP2012039936A - Roasted cereal flour composition for baked food - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a flour composition for baked food having crunchy and very crispy texture, and causing little deterioration with time.SOLUTION: The cereal flour composition for the baked food is obtained by mixing a starch, rice flour, and wheat flour, setting a respective ratio of 30-80 pts.mass the starch, 10-60 pts.mass of the rice flour, and 10-60 pts.mass of the wheat flour, and roasting the mixture. The method includes a roasting condition to heat the mixture for 1-3 hours at 110-160°C. A flour mix containing the cereal flour composition for the baked food is provided.

Description

  The present invention relates to a roasted flour composition for baked goods.

It is known to roast wheat flour, rice flour, and starch for the purpose of improving the texture and secondary processability.
As an example of roasting wheat flour, roasting having a gluten vitality of 10 to 65%, characterized by roasting wheat flour or raw material flour consisting of wheat flour and starch for 50 to 150 minutes under conditions of product temperature of 110 to 160 ° C. A method for producing baked wheat flour is known (see, for example, Patent Document 1).
Examples of roasting starch include 100 parts starch used in fried foods, the amount of alkaline salts necessary to adjust the pH of the wet starch mixture to 7-10, 0.1-3.0 parts sugar Quality, dextrin, sugar alcohol alone or as a mixture, 0.05-1.0 parts raw soy flour and 15-28% moisture in a wet starch mixture. A process for producing processed starch for foods is known, characterized by performing neutralization and humidity adjustment by adding an organic acid if necessary after heating and baking for more than an hour (see, for example, Patent Document 2).

JP 2002-345421 A JP-A-6-133714

  An object of the present invention is to provide a flour composition for grilled foods, which can obtain a grilled food that has a very crispy and crisp texture with little deterioration over time by using roasting.

As a result of intensive studies to achieve the above-mentioned object, the inventors of the present invention have made starch, rice flour and wheat flour before roasting treatment, which have been conventionally roasted separately and then mixed and used as necessary. When the mixture is roasted in advance and the mixture is roasted, surprisingly, it has been found that better secondary processability can be obtained when roasting wheat flour, rice flour and starch separately and then mixing them. It came to do.
Therefore, the present invention mixes three ratios of starch, rice flour, and wheat flour so that the starch is 30-80 parts by mass, the rice flour is 10-60 parts by mass, and the wheat flour is 10-60 parts by mass. A roasting flour composition characterized by roasting.
Moreover, roasting conditions are the said methods characterized by heating at 110 to 160 degreeC for 1 to 3 hours.
Moreover, it is a mixed powder containing the flour composition for baked goods.

  By using the flour composition for grilled food of the present invention, it is possible to obtain a grilled food that is crispy and very crispy and crisp, bright in color, and less deteriorated in quality over time.

Hereinafter, the present invention will be described in detail.
In the present invention, the term “baked goods” refers to confectionery that is baked by contact heating using a baking machine such as iron plate, copper plate, baking mold, etc.
These are characterized by pouring the dough on an iron plate, copper plate, and a special frying pan, firing the upper and lower surfaces while inverting the product, pouring the dough into a dedicated baking mold, and firing the upper and lower surfaces of the product, respectively. And
In mold baking, fillings such as straw, jam and cream are sandwiched inside, and then the upper and lower doughs are combined and further baked.
Alternatively, the lower dough may be baked, a candy or the like is placed on the lower dough, and the upper dough is further poured, and then sandwiched and burned with an upper surface baking mold.
In any case, it is characterized by being heated by contact with a heated iron plate, copper plate or baking mold, and it is a confectionery characterized by a crispy feeling, a crispy feeling, a mouth melting feeling, etc. on the product surface.

  The starch that can be used in the present invention is not particularly limited as long as it is an edible starch, and corn starch, waxy corn starch, wheat starch, potato starch, tapioca starch, rice starch, sago starch and the like can be used.

  As the rice flour that can be used in the present invention, domestic rice, Thai rice, US rice and the like can be appropriately selected according to the texture and taste of the desired product, and the type and particle size configuration of the grinder to be used are not particularly limited.

The wheat flour used in the present invention can be appropriately selected from thin wheat flour, medium wheat flour, and strong wheat flour according to the texture and taste of the desired product.
Whole grain powder can also be used when seeking a strong texture and flavor.
These can be used alone or in admixture of two or more.

In this invention, the ratio of starch, rice flour, and wheat flour is in the range of starch 30-80, rice flour 10-60, wheat flour 10-60.
If the ratio is more than that, the effect of roasting the mixture cannot be obtained.
Within this range, the blending ratio of starch, rice flour and wheat flour can be adjusted according to the quality required for the final product.
For example, the ratio of starch and rice flour is increased for baked potatoes with a strong crispy texture, and the ratio of flour is increased for large-format baked foods that enhance the moist feeling of the inner layer of the product.

Any type of machine can be used for the roasting treatment as long as the temperature of the flour rises, such as a normal dryer, a type that blows hot air, and a baking oven for confectionery.
For example, a mixture of starch, rice flour, and wheat flour previously packed in a metallic container such as a baking mold for bread and covered and baked in a baking oven for confectionery or a mixture on a baking table for baking confectionery bread A method of spreading and roasting in a hot air dryer can be used.
For large-scale production, a band oven or the like in which the lower firing surface is heated can be used.
Differences in water loss caused by different dry heat methods do not affect workability.

The roasting conditions are preferably 110 ° C. to 160 ° C. and heated for 1 to 3 hours. More preferably, it is 115 to 145 ° C. for 1 to 2 hours.
A roasting temperature of less than 110 ° C. is not preferred because roasting is insufficient and there is a tendency to lack crispyness.
When the roasting temperature exceeds 160 ° C., there is a tendency for a burning odor to occur, which is not preferable.
A roasting time of less than 1 hour is not preferred because roasting is insufficient and there is a tendency to lack crispyness.
A roasting time of 3 hours or more is not preferable because there is a tendency for a burning odor to occur.
In the present invention, “OO” to “ΔΔ” refer to “OO” to “ΔΔ”, for example, “1 to 3” means 1 to 3 inclusive.

EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.
[Example 1] Fried corn starch 50 parts by mass, 40 parts by mass of rice flour, and 10 parts by mass of wheat flour are mixed and roasted at 145 ° C. for 2 hours using a dryer. Got.
Each material was mix | blended with the said flour flour composition in the ratio shown in Table 1, and the baked baked mix was prepared.

  A dough is prepared by adding 120 parts by mass of water to 100 parts by mass of the baked baked mix, and the weight ratio of the lower dough 30 g, the mash 60 g, and the upper dough 30 g at 190 ° C. for 4 minutes. Firing and baked.

[Comparative Examples 1 and 2] Broiled In Example 1, sautéed was obtained in the same manner as in Example 1 except that corn starch, rice flour, and thin wheat flour were not roasted (Comparative Example 1). Corn starch, rice flour, and thin wheat flour were roasted separately to obtain a roasted grill as in Example 1 (Comparative Example 2).

[Examples 2 to 5 and Comparative Examples 3 to 6] Broiling In Example 1, the roasting treatment was performed using corn starch, rice flour and thin force among 50 parts by weight of corn starch, 40 parts by weight of rice flour and 10 parts by weight of wheat flour. A mixture of wheat flour as shown in Table 2 and the remaining corn starch, rice flour or wheat flour were roasted separately, and roasted in the same manner as in Example 1 except that they were mixed after roasting.
The mixture was prepared so that the amount of corn starch, rice flour or wheat flour to be roasted alone was minimized.
For example, in Example 2, since it is the ratio of corn starch 30, rice flour 60, and thin wheat flour 10, the mixture is composed of 20 parts by weight of corn starch, 40 parts by weight of rice flour, and 7 parts by weight of wheat flour, and the remaining 30 parts of corn starch. Part, the thin wheat flour is 3 parts by mass.
About each baked product, 10 panelists evaluated the appearance immediately after baking, the texture, and the texture after storing for 1 hour in a heat lamp type holding cabinet after baking.
Texture 5 points Crispy and crisp feel, very good crispness 4 points Crispy and crisp feel, good crispness 3 points Crispy crispness is normal, crispness is normal 2 points Crispy sensation , 1 point with slightly weak crispy feeling and crispness 5 points with no crispy and crispy feeling and poor crispness 4 points with very bright baked color and 4 strong shines 3 points with bright baked color and slightly shining Brightness is normal and there are two points of shine. Brightness is weak and shining is one point. There is no brightness and there is no shine. Table 2 shows the results.

The texture of the baked ware using the baked baked mix of Example 1 was excellent in a crisp and crisp texture, and the texture of 1 hour after baking was also maintained well.
The appearance was bright and bright.
When non-roasted corn starch, rice flour, and weak wheat flour (Comparative Example 1) are inferior in texture and appearance, corn starch, when rice flour and thin wheat flour are roasted separately (Comparative Example 2), corn starch Although the ratio of rice flour and wheat flour is outside the range of 30-80 parts by mass of corn starch, 10-60 parts by mass of rice flour, and 10-60 parts by mass of wheat flour (Comparative Examples 3-6), It was inferior to Examples 1-5.

[Examples 6 to 9] Broiling test of roasting conditions In Example 1, except that the roasting conditions were changed to the conditions shown in Table 3, the broiling was obtained and evaluated.
The results are shown in Table 3.

As for the textures of the baked wares of Examples 6 and 7, the crispy and crispy textures were good, and the texture of 1 hour after baking was maintained almost satisfactorily.
In addition, the appearance was bright and the shine was slightly strong.
In Examples 8 and 9, the results were slightly inferior to those in Examples 6 and 7.

[Example 10] Ningyo-yaki 60 parts by weight of neutral wheat flour, 30 parts by weight of wheat starch and 10 parts by weight of rice flour are mixed and roasted in a dryer at 130 ° C. for 3 hours to obtain a flour composition for grilled food of the present invention. It was.
Each material was mix | blended with the ratio shown in Table 4 in the said flour flour composition, and the doll-yaki mix was prepared.

A dough was prepared by adding 30 parts by mass of whole eggs, 30 parts by mass of water and 10 parts by mass of sorbitol to 100 parts by mass of the doll-baked mix.
A doll-baking machine was baked at 185 ° C. for 5 minutes at a weight ratio of 15 g of the lower dough, 20 g of the filling amount, and 15 g of the upper dough to obtain a doll-yaki.
[Comparative Examples 7 to 8] Ningyo-yaki Ningyo-yaki was obtained in the same manner as in Example 10 except that no roasting treatment was performed on medium-powered wheat flour, wheat starch and rice flour (Comparative Example 7). A doll-yaki was obtained in the same manner as in Example 10 except that the medium strength flour, wheat starch and rice flour were separately roasted (Comparative Example 8).

[Examples 11-14, Comparative Examples 9-12] Ningyo-yaki In Example 10, roasting treatment was carried out using medium-strength flour, wheat among 60 parts by weight of medium-strength flour, 30 parts by weight of wheat starch, and 10 parts by weight of rice flour. The mixture of starch and the ratio of rice flour as shown in Table 5 and the remaining neutral wheat flour, wheat starch or rice flour were roasted separately and mixed after roasting, and doll-baked in the same manner as in Example 10. Obtained (Examples 11 to 14). Dolls in the same manner as in Example 10 except that the mixture ratio of medium-strength flour, wheat starch and rice flour is outside the range of 10-60 parts by weight of medium-strength flour, 30-80 parts by weight of wheat starch, and 10-60 parts by weight of rice flour. Baked was obtained (Comparative Examples 9-12).

The appearance, texture, and texture after storage at room temperature for 3 days after baking of the doll-yaki obtained by 10 panelists were evaluated according to the following evaluation criteria.
5 points of mouthfeel Very good crispness, very good melting in mouth 4 points Good crispness, good melting in mouth 3 points Normal crispness, normal melting in mouth 2 POINT 1 point with weak crispness and slightly poor melting of the mouth 5 points of appearance with no crispness and poor melting of the mouth 4 points with a very bright baked color and strong shine 4 points with a bright baked color Three strong points Brightness is normal, and two points are shining Brightness is weak and one point is weak shining One point is not bright and there is no shining Table 5 shows the results.

The texture of the doll baked in Example 10 had a good crisp texture, and the texture after 3 days after baking was well maintained.
In addition, the appearance was bright and the shine was slightly strong.
When non-roasted medium wheat flour, wheat starch, and rice flour are used (Comparative Example 7), the texture and appearance are inferior, and medium wheat flour, wheat starch, and rice flour are roasted separately (Comparative Example 8) Or medium-strength wheat flour, wheat starch and rice flour blending ratio outside the range of wheat flour 10-60, wheat starch 30-80, rice flour 10-60 (Comparative Examples 9-11) is better than non-roasted It was inferior to Examples 10-14.

[Example 15] Crepe 40 parts by mass of potato starch, 40 parts by mass of tapioca starch, 10 parts by mass of strong wheat flour, and 10 parts by mass of rice flour were roasted for 1 hour in a convection oven heated to 160 ° C. A flour composition was obtained.
Each material was mix | blended with the said flour flour composition in the ratio shown in Table 6, and the crepe mix was prepared.

A dough was prepared by adding 50 parts by weight of the whole egg, 120 parts by weight of water, and 10 parts by weight of salad oil to 100 parts by weight of the crepe mix.
A crepe was fired in a crepe iron plate baking machine at a baking rate of 120 g and 180 ° C. for 45 seconds, and then baked by inversion.

[Comparative Examples 13 to 14] Crepe In Example 15, a crepe was obtained in the same manner as in Example 15 except that the starch mixture, strong wheat flour and rice flour were not roasted (Comparative Example 13). A crepe was obtained in the same manner as in Example 15 except that the starch mixture, strong wheat flour and rice flour were separately roasted (Comparative Example 14).

[Examples 16 to 19, Comparative Examples 13 to 16] Crepe In Example 15, starch mixture of potato starch 40 parts by mass and tapioca starch 40 parts by mass, strong wheat flour 10 parts by mass and rice flour 10 parts by mass Example 15 except that the mixture was mixed into the product, the ratio of strong wheat flour and rice flour as shown in Table 8, and the remaining starch mixture, strong wheat flour or rice flour was roasted and mixed after roasting. Similarly, crepes were obtained (Examples 16 to 19). The mixture ratio of starch mixture, strong wheat flour and rice flour is the same as that of Example 15 except that the starch mixture is out of the range of 30-80 parts by mass, strong wheat flour 10-60 parts by mass, and rice flour 10-60 parts by mass. Thus, crepes were obtained (Comparative Examples 15 to 18).

The appearance immediately after baking of the crepe obtained by 10 panelists, the texture, and the texture after storage at room temperature for 1 hour after baking were evaluated according to the following evaluation criteria.
5 points of mouthfeel Very good crispness, very good melting in mouth 4 points Good crispness, good melting in mouth 3 points Normal crispness, normal melting in mouth 2 POINT 1 point with weak crispness and slightly poor melting of the mouth 5 points of appearance without crisp crispness and poor melting of the mouth Three strong points Brightness is normal, and two points are shiny Brightness is one point that is weak and weak One point that is not bright and not shiny Table 7 shows the results.

The texture of the crepe using the crepe mix of Example 15 was excellent in crispness, and the texture of 1 hour after baking was also maintained well. The appearance was bright and bright.
When non-roasted starch mixture, strong wheat flour, and rice flour are used (Comparative Example 13), the texture and appearance are poor, and when the starch mixture, strong wheat flour and rice flour are roasted separately (Comparative Example 14) The mixture ratio of the starch mixture product, strong wheat flour and rice flour is out of the range of 30-80 parts by weight starch mixture, 10-60 parts by weight strong wheat flour, 10-60 parts by weight rice flour (Comparative Examples 15-18). Although it was better than non-roasted, it was inferior to Examples 15-19.

Claims (3)

  Mixing starch, rice flour and wheat flour such that the respective ratios are 30-80 parts by weight starch, 10-60 parts by weight rice flour, 10-60 parts by weight wheat flour, and roasting the mixture. Flour composition.   Roasting conditions are 110 to 160 degreeC, and it heats for 1 to 3 hours, The flour composition for baked goods of Claim 1 characterized by the above-mentioned. Mix powder containing the flour composition for grilled food according to claim 1 or 2.