JP2013090628A - Heated food added with foaming flour - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a heated food finished as puffy and thick, excellent in texture and having a high mass-increasing effect.SOLUTION: The heated food added with foaming flour is provided by adding the foaming flour obtained by adding water, heating and foaming the flour such as wheat flour, rice flour, barley flour, rye flour, corn flour, teff flour, Japanese millet flour, soy flour, chickpea flour, pea flour, buckwheat flour, amaranth flour, dogtooth violet starch, arrowroot starch, tapioka powder, potato starch, apios starch, Japanese chestnut powder, acorn powder, etc., and then drying and crushing. Since the food is finished as puffy and thick, and has a high mass-increasing effect, it is provided by being excellent in texture, capable of aiming at the improvement of yield and reduction of production cost, and capable of also being eaten safely.

Description

  The present invention relates to a heated food. Specifically, the present invention relates to a heat-added food with foamed flour that has a plump and thick finish, excellent texture, and high weight-increasing effect.

  Wheat flour contains 70% to 80% starch but contains about 10% protein, and its main proteins, gliadin and glutenin, become gluten when they absorb water, so they exhibit excellent extensibility. It has been widely used as a dough material for heated foods such as (baked food).

  However, since the gluten becomes an allergen and causes food allergy in wheat flour, in recent years, there has been an increased interest in alternative materials for wheat flour. Among them, rice flour does not contain allergenic gluten, has viscoelasticity peculiar to rice flour, and is excellent in water retention, and therefore is expected as a wheat flour substitute material (see, for example, Patent Document 1).

JP 2004-267144 A

  However, rice flour has a higher specific gravity than wheat flour. Therefore, when used in heated foods such as baked confectionery, there is a disadvantage that bubbles in the dough collapse and become thick and difficult to finish. Therefore, not only the texture of the heated food is deteriorated, but also the consumption of the seed dough is increased to compensate for the apparent bulk, and the heating time is also increased, resulting in a decrease in yield and an increase in manufacturing cost. was there.

  The present invention has been made in view of the above-described problems of the prior art, and an object of the present invention is to provide a heated food that has a plump finish, an excellent texture, and a high weight-increasing effect.

  The above object of the present invention is achieved by the following means.

  (1) That is, this invention is a foaming flour addition heating food formed by adding the foaming flour which foamed powdered flour.

  (2) The foamed flour-added heated food according to (1), wherein the foamed flour is obtained by adding the foamed flour, heating and pressurizing and foaming, drying and pulverizing. is there.

  (3) The present invention is also the foamed flour-added heated food according to (1) or (2), wherein the foamed flour has an average particle size of 20 to 60 mesh.

  (4) In the present invention, the foamed flour has a particle size distribution of d (0.1) of 0.2 to 20 μm, d (0.5) of 100 to 1000 μm, and d (0.9) of 500 to 2000 μm. (However, d (0.1) represents the particle diameter of the portion having a volume ratio of 10% when the volume of the particles is integrated from the smaller to the larger, and d (0.5) represents the volume. Foam flour according to any one of (1) to (3), wherein the particle diameter of a portion having a ratio of 50% is represented, and d (0.9) represents the particle diameter of a portion having a volume ratio of 90%) Additive heating food.

  (5) The present invention is also the foamed flour-added heated food according to any one of claims 1 to 4, wherein the foamed flour has a bulk density of 0.1 to 0.5 g / ml.

  (6) The present invention is also the foamed flour-added heated food according to any one of (1) to (5), wherein the foamed flour has a degree of gelatinization of 80% or more.

  (7) In the present invention, the flour may be wheat flour, rice flour, barley flour, rye flour, corn flour, tef flour, mackerel flour, yellow flour, chickpea flour, pea flour, oat flour, amaranth flour, potato starch, kuzu flour, The foamed flour-added heated food according to any one of (1) to (6), which is at least one selected from the group consisting of tapioca powder, potato powder, abios powder, chestnut powder and acorn powder.

  (8) The present invention is also the foamed flour-added heated food according to (7), wherein the flour is selected from other than wheat flour.

  (9) The present invention is also characterized in that any one of (1) to (8) is obtained by substituting part or all of wheat flour with the foamed flour in a heated food that normally uses wheat flour. It is a heating food with the expanded flour described.

  (10) The present invention also relates to the heated food with foamed flour added according to any one of (1) to (9), which is a confectionery, bread, noodle or kneaded product.

  According to the foamed flour-added heated food of the present invention, the foamed flour obtained by foaming the flour is added, so that the finish is plump and an excellent texture can be obtained. Further, since the thickening and finishing increase effect can be achieved, the consumption of seed dough can be suppressed and the heating time can be shortened, so that the yield can be improved and the manufacturing cost can be reduced.

  In addition, according to the foamed flour-added heated food of the present invention, since the almost aseptic foamed flour that has been heated and pressurized in foaming powder is used, it is safer and has a longer shelf life than those using ordinary flour. It can be a heated food.

  The foamed flour-added heated food of the present invention is characterized by adding foamed flour obtained by foaming powdered flour.

  The flour used as the raw material for the foam flour used in the present invention is not particularly limited as long as it can be foamed powder. Here, the flour in the present invention is a concept including powders such as cereals and nuts in addition to powders such as cereals, beans, and artificial cereals. For example, wheat flour, rice flour, barley flour, rye flour , Cereal flour such as corn flour (corn starch), tef flour, mackerel flour, legume flour such as yellow flour (soybean flour), chickpea flour, pea flour, pseudo-cereal flour such as oat flour, amaranth flour, potato starch, kuzu flour , Powders of roots such as tapioca powder, potato powder and abios powder, root meal of chestnut, acorn powder, and the like, and these can be used alone or in combination of two or more. Among these, rice flour is particularly suitable because it is excellent in elasticity and rich in swelling.

  The foamed flour used in the present invention can be obtained by adding the above-mentioned raw material flour, heating and pressurizing and foaming, drying and pulverizing. Specifically, the above raw material flour is put into a mixer, mixed with water so that the raw material moisture becomes 13 to 25% by weight, then put into an extruder (dough molding machine), and a predetermined amount of water is put into the raw material flour. Add, and mix and stir while pressing and heating at 20-80 ° C. Then, it discharges | emits in air | atmosphere and decompresses, a foam is shape | molded, discharges on a cooling belt, cuts the obtained foam to a predetermined magnitude | size, and cools and dries. The obtained foam is subjected to a pulverizer and pulverized into predetermined particle properties to obtain the desired foamed flour.

  The average particle size of the expanded flour used in the present invention is preferably 20 to 60 mesh, and particularly preferably 30 to 50 mesh. If the average particle diameter of the foamed flour is less than the above range, it is not preferable because it does not swell so much.

  In addition, the particle size distribution of the expanded flour used in the present invention is d (0.1) (particle diameter of the portion having a volume ratio of 10% when the volume of the particles is integrated from the smaller to the larger). 0.2 to 20 μm, d (0.5) (particle diameter of the portion having the same volume ratio of 50%) is 100 to 1000 μm and d (0.9) (particle diameter of the portion having the same volume ratio of 90%) is 500 to 500 It is preferably 2000 μm, particularly preferably d (0.1) is 1 to 10 μm, d (0.5) is 200 to 500 μm and d (0.9) is 800 to 1500 μm (supplement the numerical range). please do it). If the particle size distribution of the foamed flour is less than the above range, there is no swelling effect, which is not preferable, and if it exceeds the above range, water absorption is poor and the core remains, which is not preferable.

  Furthermore, the bulk density of the expanded flour used in the present invention is preferably 0.1 to 0.5 g / ml, and particularly preferably 0.1 to 0.3 g / ml. If the bulk density of the foamed flour is less than the above range, there is no swelling effect, which is not preferable, and if it exceeds the above range, water absorption is poor and the core remains unpreferable.

  Furthermore, the alpha degree of the foamed flour used in the present invention is preferably 80% or more, and particularly preferably 90% or more. If the degree of alpha of the foamed flour is less than the above range, there is no swelling effect, which is not preferable.

  In the present invention, the heated food to which the above-mentioned foamed flour is added is not particularly limited as long as it is produced by heating in an oven or a microwave oven, for example, confectionery, bread, etc., noodles or kneaded products Etc. Specific examples of confectionery include sponge cakes, pound cakes (cartol curls), castella, tarts, cream puffs, souffles, baumkuchen, biscuits, cookies, pancakes, puffs, marshmallows, etc. , Dorayaki, Imagawa-yaki, Taiyaki, Ningyo-yaki, Japanese confectionery such as ganzuki, etc. are listed, and specific examples of bread include bread, rolls, French bread, croissants, Danish, bagels, scones, piroshki, dry bread , Sweet bread, fried bread, donuts and the like. Of these heated foods, those that normally use flour can be made extremely safe heated foods that do not cause food allergies caused by gluten by substituting flour with foamed powder of flour other than wheat flour. Therefore, it is particularly suitable.

Next, the foamed flour-added heated food of the present invention will be described in more detail with reference to examples, but the present invention is not limited thereto.
[Comparative Example 1]

Conventional production of Baumkuchen

According to the material composition shown in Table 1, conventional Baumkuchen was manufactured.

Romanse (2: 1 almond and sugar paste, also known as Roman zippan), starch syrup, butter and salt were added to the stirring vessel and whipped. Separately, 20 g of granulated sugar was added separately to the egg yolk, and whipped rum, vanilla oil and lemon peel were added and mixed. Separately, egg white and the remaining granulated sugar were added to fresh cream in several batches and added to a lather and mixed. To this, flour, baking powder and corn starch were sifted together and added. The resulting dough was dipped in a rotating Baumkuchen mandrel wrapped with glassine paper and baked at about 180 degrees for about 35 minutes while rotating in an oven. This was repeated 20 times and baked to a predetermined thickness (diameter of about 15 cm).
[Comparative Example 2]

Manufacture of Baumkuchen with rice flour

According to the material composition shown in Table 2, Baumkuchen containing rice flour (“rice flour powder” manufactured by Mitake Foods Co., Ltd.) was produced.

  Romanse, chickenpox, butter and salt were added to the stirring vessel and whipped. Separately, 20 g of granulated sugar was added separately to the egg yolk, and whipped rum, vanilla oil and lemon peel were added and mixed. Separately, egg white and the remaining granulated sugar were added to fresh cream in several batches and added to a lather and mixed. To this, wheat flour, baking powder, corn starch and rice flour were sieved together. The resulting dough was dipped in a rotating Baumkuchen mandrel wrapped with glassine paper and baked at about 180 degrees for about 35 minutes while rotating in an oven. This was repeated 20 times and baked to a predetermined thickness (diameter of about 15 cm).

Production of Baumkuchen with foamed rice flour

In accordance with the material composition shown in Table 3, Baumkuchen containing foamed rice flour (“Ri Neige” manufactured by Mittake Food Industry Co., Ltd.) was produced. The characteristics of the foamed rice flour used are shown in Table 4.

  Romanse, chickenpox, butter and salt were added to the stirring vessel and whipped. Separately, 20 g of granulated sugar was added separately to the egg yolk, and whipped rum, vanilla oil and lemon peel were added and mixed. Separately, egg white and the remaining granulated sugar were added to fresh cream in several batches and added to a lather and mixed. To this, wheat flour, baking powder, corn starch and foamed rice flour were sieved together. The resulting dough was dipped in a rotating Baumkuchen mandrel wrapped with glassine paper and baked at about 180 degrees for about 35 minutes while rotating in an oven. This was repeated 17 times and baked to a predetermined thickness (diameter about 15 cm).

  As is apparent from the above results, Baumkuchen with rice flour (Comparative Example 2), in which a portion of the distribution of flour is replaced with ordinary rice flour, has the same thickness as conventional Baumkuchen (Comparative Example 1) using only flour. The Baumkuchen (Example 1) containing the foamed rice flour of the present invention, in which the same number of windings was required to bake and roll up to a predetermined thickness, whereas part of the distribution of flour was replaced with foamed rice flour (Example 1), It was baked more fluffy and thicker, and it was rolled up to the specified thickness with fewer turns. As a result, the Baumkuchen containing foamed rice flour of the present invention not only shortened the heating time but also improved the yield because the consumption of seed dough was reduced compared to the conventional Baumkuchen and Baumkuchen containing rice flour of the comparative example. Furthermore, the Baumkuchen containing foamed rice flour of the present invention was baked more plumply than the conventional Baumkuchen and Baumkuchen containing rice flour of Comparative Example 2, and thus was very excellent in texture.

  As described above, the foamed flour-added heated food according to the present invention has a thick and thick finish, and thus has an excellent texture, and since the effect of increasing the weight is high, the yield can be improved and the production cost can be reduced, and the food can be eaten safely. Therefore, it is extremely useful as a heated food such as confectionery and bread.

Claims (10)

  A foamed flour-added heated food obtained by adding foamed flour obtained by foaming flour.   The foamed flour-added heated food according to claim 1, wherein the foamed flour is obtained by adding water, heating and pressurizing and foaming the flour, followed by drying and pulverization.   The foamed flour-added heated food according to claim 1 or 2, wherein the foamed flour has an average particle size of 20 to 60 mesh.   The foamed flour has a particle size distribution d (0.1) of 0.2 to 20 μm, d (0.5) of 100 to 1000 μm and d (0.9) of 500 to 2000 μm (provided that d (0.1) ) Represents the particle diameter of the portion with a volume ratio of 10% when the volume of the particles is accumulated from the smaller to the larger, and d (0.5) is the particle diameter of the portion with the volume ratio of 50%. The foamed flour-added heated food according to any one of claims 1 to 3, wherein d (0.9) represents the particle diameter of the portion having the volume ratio of 90%.   The foamed flour-added heated food according to any one of claims 1 to 4, wherein the foamed flour has a bulk density of 0.1 to 0.5 g / ml.   The foamed flour-added heated food according to any one of claims 1 to 5, wherein the foamed flour has a degree of gelatinization of 80% or more.   The flour is wheat flour, rice flour, barley flour, rye flour, corn flour, tef flour, mackerel flour, yellow flour, chickpea flour, pea flour, oat flour, amaranth flour, potato starch, kuzu flour, tapioca flour, potato flour, abios flour Heated food with foamed flour added according to any one of claims 1 to 6, which is at least one selected from the group consisting of chestnut flour and acorn flour.   The foamed flour-added heated food according to claim 7, wherein the flour is selected from other than wheat flour.   The heated food supplemented with foamed flour according to any one of claims 1 to 8, which is obtained by substituting part or all of the flour with the foamed flour in a heated food that normally uses flour.   The foamed flour-added heated food according to any one of claims 1 to 9, which is a confectionery, bread, noodle or kneaded product.