JP2020028279A - Manufacturing method of wheat flour-containing foods - Google Patents

Abstract

To provide a manufacturing method of wheat flour-containing foods including: molding dough containing wheat flour to any shape and conducting cooking such as boiling cooking or burning cooking without expansion of the dough by yeast or an expansion agent, capable of easily cooking even molding dough having a part or a shape which is difficult for pregelatinization efficiently to a center part by normal cooking means.SOLUTION: There is provided a manufacturing method of a wheat flour-containing foods including a process for molding dough containing a raw material powder containing wheat flour and water to prepare molding dough, and a process for cooking a surface of the molding dough to prepare a surface heated molding dough, and a process for impregnating the surface heated molding dough into an impregnation liquid containing water to prepare impregnation molding dough, in which the molding dough has a part or a shape which has size capable of including one of "ellipse consisting of main axis [A], [B], [C] with [A]≤[B]=[C], [A]≥2.5 mm, and [A]+[B]=14 mm, the cooking of the surface is a steam treatment and/or a hot wind treatment, and time for impregnating the surface heated molding dough into the impregnation liquid is 8 hr or longer.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a flour-containing food, in which a dough containing flour is formed into an arbitrary shape, and without baking of the dough with yeast or a leavening agent, boil cooking, baking, or other heating cooking is performed. In particular, the present invention relates to a method for producing a flour-containing food that can be easily cooked even with a molded dough having a portion or a shape that is difficult to be sufficiently α-formified up to the central portion by ordinary cooking means.

  Many foods containing flour are known, such as noodles, noodle skins, breads, and confectioneries. They are provided in various shapes, cooked and cooked. For example, noodles and noodle skins (udon, hiyamugi, somen, buckwheat, Chinese noodles, pasta, gyoza, wonton, shumai skin, etc.) are available in various shapes such as linear, skin-like, granular, rice cake-like, etc. The dough is formed into a thickness and a size, and cooked in a state that can be easily eaten from the formed dough (hereinafter, referred to as an edible state) by heating cooking such as boiling, baking, and steaming. Generally, the size that can be cooked in an edible state by heating cooking is empirically known. For example, if the dough is extremely thickened or thickened in noodles or noodle skins, it is known that it is difficult to cook the formed dough to an edible state with a normal cooking method. For thick noodles such as Ise Udon, it may take one hour or more to boil from the molded dough to the edible state. Furthermore, if the size of the molded dough is made thicker or thicker (for example, super-thick raw noodles), it can be boiled up to the center no matter how long it is boiled to make edible food. Is gone. This is because the thickness (thickness) from the surface portion to the central portion is too large, so that the central portion cannot be increased to the water content required for pregelatinization by boiling, and it is difficult to pregelatinize the central portion. On the other hand, it is considered that the surface portion is boiled and collapsed without being able to withstand cooking for a long time. Also, even if other cooking means such as baking, steaming, etc. are selected instead of boiled cooking, it is very difficult to heat molded dough with an excessive distance (thickness) from the dough surface to the center. It was difficult (practically impossible to cook).

  As for the noodles, a technique for shortening the boiling time by immersing the noodle strings in water or the like to increase the water content as a treatment before heating and cooking, that is, a technique of so-called fast-boiled noodles has been conventionally known. For example, in Patent Literature 1, noodles whose surface and the vicinity thereof are pregelatinized are coated with an aqueous solution and / or an oil or fat containing at least one selected from the group consisting of salt, sugar, and polysaccharide for a maximum of 5 minutes. Alternatively, there is disclosed a method for producing noodles, which is subjected to a step of spraying or a step of immersing the noodles in the aqueous solution and / or fat or oil. Further, in Patent Document 2, a boiling step of boiling the noodles to make the surface α-form, a soaking step of soaking the boiled noodles in water to increase the moisture content of the noodles, and a step of bringing the noodles into contact with an organic acid to produce noodle strings And a method for producing noodles that are quickly boiled, comprising a step of contacting an organic acid with a pH of 6 or less. Further, Patent Document 3 discloses that for the purpose of suppressing aging during storage of cooked noodles, raw noodles manufactured from a raw material powder containing 5 to 40% by mass of processed starch are immersed in a pH-adjusted immersion liquid for 15 minutes or more. A manufacturing method of heating and cooking after the heating is disclosed.

JP 2014-22024 A JP 2008-061556 A JP-A-2005-195768

However, the methods disclosed in Patent Literatures 1 and 2 are intended to boil and cook normal-sized noodle strings in a shorter time, that is, to shorten the boiling time (cooking time) while maintaining the quality in normal cooking. Yes, it is not assumed that it is possible to cook thick noodle strings so that cooking is difficult. For example, Patent Document 1 is characterized in that noodles whose surface and the vicinity thereof are pregelatinized are subjected to a process such as immersion for a maximum of 5 minutes, but even if only the surface and the vicinity thereof are pregelatinized. It is disclosed that if the immersion time exceeds 5 minutes, the noodle strings are softened and the texture is impaired.
Also, in Patent Document 3, for example, as disclosed in Production Example 5, it can be seen that this is an improved technique for noodle strings that can be normally cooked. In the method of Patent Document 3, as the noodle strings become thicker, a longer immersion time is required, and the noodle strings may become brittle during immersion and may even collapse.

  As described above, in the ordinary cooking means, there is no technique for cooking an extremely thick noodle string-like dough or a thick noodle-skin-like dough in an edible state while maintaining the quality as food. Accordingly, an object of the present invention is a method for producing a flour-containing food product in which a dough containing flour is molded into an arbitrary shape and cooked by boiling, baking, or the like. It is an object of the present invention to provide a method for producing a flour-containing food that can be easily cooked even if it is a molded dough having a site or a shape that is difficult to sufficiently gelatinize.

  The above object is to form a dough containing flour-containing raw material powder and water, to prepare a molded dough, to heat-treat the surface of the molded dough, to prepare a surface heated molded dough, the surface heated molded dough, Is immersed in an immersion liquid containing water to prepare an immersion molded dough, wherein the molded dough is an ellipsoid consisting of [main axes [A] [B] [C]; ] = [C], and [A] ≧ 2.5 mm, and [A] + [B] = 14 mm ". Is a steam treatment and / or a hot air treatment, and is achieved by a method for producing a flour-containing food, wherein the time for immersing the surface-heat-molded dough in an immersion liquid is 8 hours or more. In the present invention, the `` flour-containing food '' is a dough that does not contain a material that expands the dough, such as yeast or a leavening agent, including flour, is linear, rod-shaped, skin-shaped, strip-shaped, granular, small, It is a flour-containing food that is shaped into any shape such as dumpling, round rice cake, square cake, irregular shape, and cooked by boiling, baking, etc. Means a flour-containing food obtained from a molded dough having a site or shape that is difficult to gelatinize.

  According to the present invention, a dough containing flour is formed into an arbitrary shape, and a method for producing a flour-containing food that is cooked by boiling, baking, or the like is performed. It is possible to provide a method for producing a flour-containing food that can be cooked easily and in a short time (the time required for a cooking step for making an edible state is short) even for a molded dough having a difficult part or shape. it can.

  The method for producing a flour-containing food of the present invention is a step of forming a dough containing flour-containing raw material powder and water, preparing a molded dough, heat-treating the surface of the molded dough, and preparing a surface heat-molded dough. A step of immersing the surface heat-molded dough in an immersion liquid containing water to prepare a dip-molded dough, wherein the molded dough is an ellipsoid comprising a main shaft [A] [B] [C]. , [A] ≦ [B] = [C], [A] ≧ 2.5 mm and [A] + [B] = 14 mm " It has a shape, and the heat treatment of the surface is a steam treatment and / or a hot air treatment, and the time for immersing the surface heat-molded dough in an immersion liquid is 8 hours or more. Thereby, even in the case of a molding dough having a portion or a shape that is difficult to be sufficiently α-formed to the center in the ordinary cooking means, in the step of immersing in the immersion liquid, the immersion liquid is sufficiently increased to the center of the molding dough. To increase the moisture. With the immersion molded dough in this state, it is possible to easily cook the flour-containing food which has been difficult to cook up to the edible state in a short time by heating, such as boiling, baking, and steaming. Can be.

  Molded dough of a size that can contain the ellipsoid specified above is different from ordinary thickness or thickness noodles, noodle skins, etc. Or a molded fabric having a shape. Therefore, the method of the present invention is required to make such molded dough edible. As the ellipsoid, an ellipsoid with a main axis [A] of 2.5 mm [B] 11.5 mm [C] 11.5 mm, an ellipsoid with a main axis [A] 3 mm [B] 11 mm [C] 11 mm, a main axis [A] 4 mm [B] 10 mm [C] 10 mm ellipsoid, main axis [A] 5 mm [B] 9 mm [C] 9 mm ellipsoid, main axis [A] 6 mm [B] 8 mm [C] 8 mm ellipsoid, main axis [A 7 mm [B] 7 mm [C] 7 mm ellipsoid (sphere). The main axis [A] is preferably 3 mm or more. The shape of the molding dough is not particularly limited as long as the ellipsoid can be included therein, and is, for example, linear, rod-like, leather-like, strip-like, granular, small-piece, dumpling-like, round cake-like, square cake-like, or irregular shape. And the like.

  In the present invention, the step of preparing the molded dough can be performed according to a conventional method. For example, the dough obtained by kneading a raw material powder containing flour, water, and other materials with a mixer, using a machine such as a confectionery / baking machine or a noodle-making machine, or by hand. It is formed into a shaped dough. In order to sufficiently α-form to the center, it is considered that it is advantageous to increase the amount of water at the stage of fabric production to obtain a highly hydrated fabric. In addition, it is possible to make the dough edible even with low water dough. In the present invention, the amount of water relative to the mass of the raw material powder in the dough is preferably adjusted so that the dough state before the molding step is lightly grasped by hand and put together, and specifically, usually 25 to 40% by mass. And preferably 25 to 38% by mass. In the present invention, the amount of water includes water of a liquid material (liquid egg, liquid sugar, etc.) among other materials.

  In the present invention, the raw material powder other than wheat flour includes buckwheat flour, rice flour, sorghum flour, corn flour, barley flour and other flour; tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch, sweet potato starch, sago Starch such as starch and rice starch, and processed starch obtained by physically or chemically processing the starch as a raw material; powdered gluten; soybean powder (full fat, defatted); fibrous or granular soybean protein; And soybean processed products such as kara. In the present invention, the content of the flour in the raw material powder is preferably 50% by mass or more. Other materials for the molding dough include edible oils and fats; sugars; amino acids such as alanine, glycine and lysine; seasonings such as sodium glutamate and salt; thickeners; emulsifiers; pigments; Dairy products such as milk, cheese, casein and skim milk powder; and egg products such as dried eggs (whole eggs, egg yolks and egg whites) and liquid eggs (whole eggs, yolks and egg whites).

  In the production method of the present invention, by performing a heat treatment on the surface of the molded dough by a steam treatment and / or a hot air treatment, the starch in the flour is appropriately α-formulated in the surface layer portion of the molded dough, and A surface-heat-molded dough having a protective layer in which the protein inside is appropriately modified is obtained. In the above-mentioned heat treatment, it is important that the starch in the surface layer of the molded dough is appropriately turned into α and the protein is appropriately denatured. In that regard, steam treatment and hot air treatment, in which the heat medium is a gas (in the case of steam treatment, water vapor, which is gaseous water, is a heat medium), effectively act on the surface layer of the forming dough and transfer heat to the inside of the dough. It is considered effective because of slow penetration. On the other hand, in a boiling process or a hot water shower process in which the heat medium becomes a liquid, liquid water is absorbed and permeated from the surface layer portion of the dough into the inside during the process, so that heat transfer is controlled so as to remain in the surface layer portion. And it is not suitable as a means for heat treatment in the step. The heat treatment may be a batch type or a continuous type, and can be selected according to the production scale and the like. The heat treatment temperature is not particularly limited as long as appropriate gelatinization of starch and moderate denaturation of protein are possible. For example, the steam temperature in the case of the steam treatment is preferably 100 to 120 ° C, and the steam temperature in the case of the hot air treatment is preferably 110 to 140 ° C. The heat treatment time can be appropriately adjusted according to the size, shape, and the like of the molding dough.

  In the step of heat-treating the surface of the molded dough, the degree of heat penetration into the dough can be grasped to some extent by the yield of the surface-heated dough. In other words, it is possible to set and manage the conditions of the heat treatment in accordance with the shape and size of the molding dough with the yield of the surface heated molding dough as a guide. Then, by performing a heat treatment so that the yield of the surface heated molded dough is within a certain range, in the surface layer portion of the molded dough, the starch in the flour is more appropriately gelatinized, and the protein in the flour is more reduced. A surface-heat-molded dough having a suitably modified protective layer can be obtained. It is desirable that the yield of the surface-heated molded fabric is 75 to 105% by mass, preferably 90 to 105% by mass, and more preferably 95 to 105% by mass, based on the mass of the molded fabric. If the yield of the surface-heat-molded dough is higher than the above specification, it may have been processed under conditions such that moisture permeates into the inside of the dough, and there is a possibility that heat transfer may not remain at the surface layer of the dough. If the value is lower than the above range, it is suggested that heat may be transferred not only to the surface layer of the dough but also to the inside of the dough so that moisture in the dough is lost. In addition, the yield of the surface-heat-molded dough is measured by measuring the mass of the surface-molded dough and the mass of the surface-heat-molded dough whose surface has been heat-treated, and calculating the percentage of the mass of the surface-heat-molded dough with respect to the mass of the molded material. It can be obtained by doing.

  In the production method of the present invention, after the heat treatment is completed, a step of cooling the surface-heat-molded dough may be provided in order to keep heat penetration into the surface layer of the dough. The cooling step can be performed by a cooling means such as a stationary cooling process, an air cooling process, and a water cooling process. The stationary cooling process is a process of cooling by standing at room temperature or a low temperature environment equal to or lower than room temperature, and may be referred to as natural cooling or standing cooling. The air-cooling process is a process of directly or indirectly contacting air supplied at room temperature or at a temperature lower than room temperature. The water-cooling treatment is a treatment of cooling by directly or indirectly contacting with room temperature water or cooling water under flowing water or immersion. In the stationary cooling treatment or the air cooling treatment, it is more preferable to cover the surface-heat-molded dough with a vinyl sheet or the like to prevent excessive drying of the surface layer of the dough. In the air cooling treatment, it is more preferable to adjust the amount of supplied air to prevent excessive drying of the surface layer of the dough. The cooling step is preferably a water-cooling treatment from the viewpoint of cooling efficiency and preventing excessive drying of the dough surface, and the water-cooling treatment is more preferably performed under running water. The water-cooling treatment by immersion is performed by adjusting the temperature of the immersion liquid used in the subsequent immersion step (a step of immersing the surface-heat-formed cloth in an immersion liquid containing water to prepare the immersion-molded cloth). A cooling step can be included in the dipping step.

  Next, in the present invention, the obtained surface-heat-molded dough is immersed in a dipping liquid containing water for 8 hours or more, and a step of preparing the dipped-molded dough allows the dipping liquid to sufficiently penetrate to the center of the formed dough. And raise the moisture. Since the surface-heat-molded dough has a protective layer in which the starch in the flour is appropriately gelatinized and the protein in the flour is appropriately denatured in the surface layer, even if the immersion time is 8 hours or more, the molding is performed. The fabric does not collapse. As the immersion liquid, water or a pH adjuster such as an organic acid or an inorganic acid usable for foods such as phosphoric acid, acetic acid, lactic acid, citric acid and malic acid, and / or a salt thereof, alcohol, etc. And an aqueous solution in which flavors such as preservatives, salt, amino acids, soy sauce, sugars or the like are dissolved. The immersion temperature is not particularly limited, but is preferably 5 to 35 ° C, more preferably 10 to 25 ° C. The immersion time is not particularly limited as long as it is 8 hours or more, but it is necessary that the rate of increase in the moisture content in the dough is at least gradual, and the moisture content in the dough is saturated (more moisture content). It is preferable to perform the immersion until the amount reaches a state where the amount cannot be increased or a state where water absorption is difficult). The immersion time is affected by the size of the surface-heat-formed fabric, but is preferably 10 hours or more, more preferably 12 hours or more, and immersion for a maximum of 72 hours is sufficient. After the moisture content in the dough is saturated, the immersion step can be continued and the immersion state can be distributed as long as there is no problem in food hygiene. In the present invention, the water content of the immersion molded fabric is preferably 60% by mass or more, more preferably 60 to 80% by mass, and particularly preferably 60 to 75% by mass. Further, the yield of the immersion molded fabric is preferably from 120 to 280 mass%, more preferably from 150 to 260 mass%, particularly preferably from 180 to 240 mass%, based on the mass of the molded fabric. The moisture of the dough can be determined by a heat drying method (for example, see “Hygiene Test Method / Comment 2015” edited by The Japan Pharmaceutical Association). The immersion step may be a batch type or a continuous type, and can be selected according to the production scale and the like. Further, the immersion step may be performed in a state where the surface-heat-molded dough is packaged together with the immersion liquid in a closed container such as a plastic bag. According to such a method, the immersion step can be performed during distribution / storage (normal temperature or refrigeration), so that the manufacturing time using factory equipment can be reduced.

  In the method for producing a flour-containing food of the present invention, the immersion molded dough obtained in the step of immersion in the immersion liquid is continuously cooked, boiled, steamed, or the like, and then subjected to edible state. can do. Since the immersion molded dough has a sufficiently high moisture up to the center, any cooking means such as "boil", "steam", "boil", "bake", "fried", "fried", etc. Can be selected, and furthermore, the time required for sufficiently heating the central portion can be shortened, so that cooking can be performed in a short time. In addition, the surface-heat-molded dough does not easily deteriorate in quality, such as the surface being melted and disintegrated during prolonged immersion, so it is stored and distributed in a sealed package with an immersion liquid, and the immersion process is performed during the storage and distribution process. It is also possible. In this way, if the dip-molded dough is distributed in a state filled in a packaging container, it can be easily cooked to an edible state by the above-mentioned heating cooking in a restaurant or at home, and it is possible to warm up in a short time. It can be provided or eaten in a state. Furthermore, since the immersion molded dough of the present invention can be easily made into an edible state by any cooking means, it can be used as an alternative food such as rice cakes and dumplings, or as an ingredient for pots and stir-fries. It is a technology that is possible and can contribute to expanding the range of application of food using flour.

Hereinafter, the present invention will be described in detail with reference to examples.
[Examples A1 to A5, Comparative Examples A ratio 1 to A ratio 3]
1. Preparation of Molded Dough A A mixture of 100 parts of neutral flour, 1 part of normal salt and 34 parts of water was kneaded with a mixer to obtain a tattered dough. This dough was formed into a strip having a width of 220 mm and a thickness of 10 mm by a roll-type rolling molding machine, cut into a width of 10 mm by a knife cutter, and formed into a square bar shaped dough A (width 10 mm, thickness 10 mm, length 220 mm). Was prepared.
2. Surface heat treatment, immersion treatment, and evaluation of edible state (Examples A1 to A5)
1. Each of the following surface heating treatments was applied to the square rod-shaped forming dough A prepared in the above. Next, immersion was performed for 12 hours using water as the immersion liquid to obtain the immersion molded fabric of each example. These were boiled in a boiling machine for 10 minutes, washed with water, cooled and drained. This was sprinkled with broth and evaluated as a udon-style food. All of the examples were in a good edible state.
A1: After steaming for 2 minutes in a sailo, the mixture was cooled with water.
A2: Tunnel-type conveyor transfer hot air heating device (live steam and steam erofin) After treatment at 100 ° C. for 20 seconds, the container was taken out and cooled at room temperature.
A3: After treatment at 90 ° C. for 30 seconds in a tunnel-type conveyor transfer-type hot-air heating device (electric heater), boxes were taken and cooled to room temperature.
A4: After heating by injecting steam from above and below for 3 seconds with a tunnel-type net conveyor transfer type steam spraying device, water shower cooling was performed.
A5: The sample was placed on a wire mesh plate, treated at 110 ° C. in a gas jet oven for 30 seconds, and air-cooled.
3. Surface heating treatment, immersion treatment, and evaluation of edible state (Comparative Example A ratio 1 to A ratio 3)
1. Each of the following surface heat treatments and immersion treatments was performed using the square rod-shaped molded dough A prepared in the above section, and it was evaluated whether or not the edible state could be obtained.
A ratio 1: The rectangular rod-shaped molded material A was boiled in a boiling pot for 5 seconds, washed with water, cooled, and then immersed for 12 hours using water as an immersion liquid. I tried to take it out of the immersion tank, but it was soft and soft, and the shape collapsed.
A ratio 2: A rectangular rod-shaped molded dough A was boiled in a boiling pot for 2 minutes, washed with water and cooled, and then immersed for 8 hours using water as an immersion liquid. Next, this was boiled in a boiling machine for 90 minutes, but the core was not boiled hard and was not suitable for eating. In addition, the appearance was considerably broken.
A ratio 3: The rectangular rod-shaped formed dough A was steamed in a sailo for 5 minutes, washed with water, cooled, and then immersed in water for 6 hours using immersion liquid. Then, this was boiled for 90 minutes, but the core was not boiled hard and was not suitable for eating. In addition, the appearance was considerably broken.

[Examples B1 to B4, Comparative Example B ratio 1]
1. Preparation of molded dough B A mixture of 100 parts of semi-strong flour, 1 part of normal salt, 0.2 part of powdered brass, 1 part of glycine, and 32 parts of water was kneaded with a mixer to obtain a tattered dough. The dough was formed into a 3 mm-thick strip using a roll-type rolling machine. This was cut into a width of 40 mm and a length of 150 mm by a rotary cutting machine to prepare a strip-shaped molding material B.
2. Surface heat treatment, immersion treatment, and evaluation of edible state (Examples B1 to B4)
1. Each of the following surface heating treatments was applied to the strip-shaped molding dough B prepared in the above. Next, immersion was performed for 12 hours using water as the immersion liquid to obtain the immersion molded fabric of each example. This was used as an ingredient for stir-fried vegetables, stir-fried and evaluated for eating. All of the examples were in a good edible state.
B1: After steaming for 2 minutes in a siro, it was washed with water and shower-cooled.
B2: Heat treatment was performed for 2 minutes with a tunnel-type conveyor transfer-type steam heating device.
B3: Treated at 85 ° C. for 60 seconds in a tunnel-type conveyor transfer hot air heater (live steam and steam erofin). Next, after the crude heat was removed by air cooling, it was temporarily taken into a box and cooled at room temperature.
B4: Heat treatment was performed for 3 seconds with a tunnel type net conveyor transfer type steam spraying device.
3. Surface heat treatment, immersion treatment, and evaluation of edible state (Comparative Example B ratio 1)
1. Using the strip-shaped molded dough B prepared in the above, the following surface heating treatment and immersion treatment were performed to evaluate whether the edible state could be obtained.
B ratio 1: The strip-shaped molded dough B was subjected to a heat treatment for 10 seconds in a conveyor transfer type hot water shower device, and then immersed in water as an immersion liquid. After 12 hours, an attempt was made to remove it from the immersion tank, but it was soft and soft, and the shape was broken.

[Examples C1 to C5, Comparative Example C ratio 1]
1. Preparation of Molded Dough C A mixture of 90 parts of semi-strong flour, 10 parts of processed tapioca starch, 1 part of normal salt, and 36 parts of water was kneaded with a mixer to obtain a tattered dough. This dough was formed into a 4 mm-thick noodle belt shape by an extrusion molding machine, and cut into a strip-shaped dough C having a length of 150 mm and a width of 40 mm.
2. Surface heat treatment, immersion treatment, and evaluation of edible state (Examples C1 to C3)
1. The strip-shaped dough C prepared in the above was subjected to surface heat treatment by steaming in a siro for 2 minutes, and then cooled with water. Next, immersion was performed for 12 hours using a Japanese-style seasoning liquid as the immersion liquid to obtain immersion molded doughs of Examples C1 to C3. The following processing was performed on this, and the processed foodstuff of each Example was manufactured. This was made into a set of two pieces so as to sandwich the chopsticks, and then baked on a charcoal grill to the extent that both sides were grilled, and evaluated for eating. All of the examples were in a good edible state.
C1: Boiled in a boiler, washed with water and cooled, and then packed in nylon bags for each piece.
C2: After steaming in a silo and cooling, each was packed in a nylon bag.
C3: Each piece was wrapped in a retort wrapping material and subjected to a retort treatment at 93 ° C. for 30 minutes.
3. Surface heat treatment, immersion treatment, and evaluation of edible state (Example C4)
1. The strip-shaped dough C prepared in the above was subjected to surface heat treatment by steaming in a siro for 2 minutes, and then cooled with water. Next, immersion was performed for 24 hours using an organic acid aqueous solution (an organic acid concentration at which the dough pH after immersion was 5.0 or less) as an immersion liquid, to obtain an immersion molded dough of Example C4. This was boiled in a boiler, washed with water and cooled, and then wrapped in heat-resistant bags, and sterilized by heating at 93 ° C. for 30 minutes to prepare boiled foods. This was heated to such an extent that both sides were baked with a grill, and eating evaluation was performed. It was in a good edible state.
4. Surface heat treatment, immersion treatment, and evaluation of edible state (Example C5)
2. After the surface heating treatment and the immersion treatment were performed in the same manner as described above, the solution was drained in a colander, and then each was packed in a nylon bag, slowly frozen in a freezer, and stored. Ten days later, this was put into a heated soup pot as an ingredient of a kenchin pot and evaluated for eating. It was in a good edible state.
5. Surface heat treatment, immersion treatment, and evaluation of edible state (Comparative Example C ratio 1)
1. The following surface heating treatment and immersion treatment were performed using the strip-shaped molded dough C prepared in the above, and it was evaluated whether the edible state could be obtained.
C ratio 1: The strip-shaped dough C was boiled in a boiling pot for 5 seconds, washed with water and cooled. Next, immersion was performed for 12 hours using a Japanese-style seasoning liquid as the immersion liquid. I tried to take it out of the immersion tank, but it was soft and soft, and the shape collapsed.

[Examples D1 to D6]
1. Preparation of Molded Dough 45 parts of semi-strong flour, 45 parts of medium flour, 10 parts of processed tapioca starch, 3 parts of powdered fat and oil, 1 part of normal salt, 1 part of sodium acetate-based bacteriostatic agent, 2 parts of alcohol (75 degrees) The mixture was kneaded with a mixer with 31 parts of water to obtain okara dough. This dough was formed into a noodle belt shape by a roll rolling machine, and cut into a strip-shaped dough D having a length of 150 mm, a width of 50 mm and a thickness of 3 mm.
2. Surface heat treatment, immersion treatment, and evaluation of edible state (Examples D1 and D2)
1. Was heated by a tunnel-type conveyor transfer-type steam heating device for 30 seconds, followed by shower cooling with tap water. Next, immersion was performed for 8 hours using a Japanese-style seasoning liquid as the immersion liquid to obtain immersion molded doughs of Examples D1 and D2. This was boiled in a boiling machine, washed with water, cooled, and drained to obtain a strip-shaped boiled product D. This strip-shaped boiled product D was packaged in nylon bags every 10 sheets to produce boiled food (Example D1). Further, after the strip-shaped boiled product D was adjusted to pH 4.0 with an aqueous lactic acid solution, it was wrapped every 10 sheets in a retort wrapping material, subjected to a retort treatment at 93 ° C. for 30 minutes, and subjected to retort-treated boiled food ( Example D2) was produced. These were heated with a grill to such an extent that both sides were baked, and were evaluated for eating. All the examples were in a good edible state.
3. Surface heating treatment, immersion treatment, and evaluation of edible state (Example D3)
1. The surface of the strip-shaped dough D prepared in the above was heated by steaming for 2 minutes in a sailo, then washed with water and cooled. Next, each of them was packed in a nylon bag together with a Japanese-style seasoning liquid used as an immersion liquid, immersed at room temperature for 12 hours, then transferred to a freezer, and stored frozen as it was. The eating evaluation was carried out in a frozen state as an ingredient of a kenchin pan, and in a stewed state. It was in a good edible state.
4. Surface heat treatment, immersion treatment, and evaluation of edible state (Example D4)
1. The strip-shaped molding dough D prepared in the above was subjected to a surface heating treatment by steaming for 150 seconds in a sailo, and then water-cooled. Next, using a Japanese-style seasoning liquid as the immersion liquid, immersion was performed for 12 hours, the liquid was drained, wrapped in a retort wrapping material, and subjected to a retort treatment at 93 ° C. for 30 minutes to produce a food that can be stored at room temperature. did. This was lightly grilled on both sides with a grill and then wrapped in seaweed to evaluate eating. It was in a good edible state.
5. Surface heating treatment, immersion treatment, and evaluation of edible state (Example D5)
1. Was heated by a tunnel-type conveyor-transfer-type steam heating device for 150 seconds, and then air-cooled. Next, immersion is performed for 8 hours using a liquid (pH of the organic acid after immersion is adjusted to an organic acid concentration of 5.0 or less) adjusted with an organic acid as an immersion liquid, and the liquid is drained. The product was packaged in a heat-resistant bag and subjected to steam heating at 93 ° C. for 35 minutes to produce a product that can be stored at room temperature. This was used as an ingredient for stir-fried vegetables, stir-fried and evaluated for eating. It was in a good edible state.
6. Surface heat treatment, immersion treatment, and evaluation of edible state (Example D6)
1. Was heated by a tunnel-type net conveyor transfer type steam spraying device for 10 seconds, followed by air cooling. Next, immersion was performed for 8 hours using a soy sauce-based seasoning liquid as the immersion liquid to obtain an immersion molded dough D6 of Example D6. After baking this in a jet oven, it was packaged and stored frozen. The eating evaluation was carried out in a frozen state as an ingredient of a kenchin pot and in a stewed state. It was in a good edible state.

[Examples E1 and E2]
1. Preparation of molded dough E Kneaded with a mixer using a mixture of 50 parts of barley flour, 40 parts of durum flour, 10 parts of processed tapioca starch, 1 part of normal salt, 1 part of sodium acetate-based bacteriostatic preparation, and 32 parts of water. A dough was obtained. This dough was formed into a 2.5 mm-thick noodle strip by an extruder, and cut into a piece-shaped shaped dough E having a width of 20 mm and a length of 20 mm.
2. Surface heat treatment, immersion treatment, and evaluation of edible state (Example E1)
1. The surface of the small piece-shaped dough E prepared in the above was subjected to a steaming treatment in a siro for 40 seconds, followed by washing with water and cooling. Next, immersion was performed for 12 hours using a vegetable juice-containing seasoning liquid as the immersion liquid to obtain an immersion molded dough of Example E1. This was boiled in a boiling machine, washed with water and cooled, and then packed in a nylon bag (150 g / bag) to produce a soup material. This was used as an ingredient for pork juice and evaluated for eating. It was in a good edible state.
3. Surface heat treatment, immersion treatment, and evaluation of edible state (Example E2)
1. After the surface heat treatment was performed by steaming the small piece-shaped molded dough E prepared in the above for 30 seconds in a sailo, it was washed with water and cooled. Next, immersion was performed for 12 hours using a bouillon soup seasoning liquid as the immersion liquid to obtain an immersion molded dough of Example E2. This was steamed in a stirrer, washed with water and cooled, then packaged in a retort wrapping material (solid content: 50 g / bag) with an appropriate amount of soup, and subjected to a retort treatment at 93 ° C. for 30 minutes to produce a retort-processed food. . This was transferred to a heat-resistant container, heated in a microwave oven, and evaluated for eating. It was in a good edible state.

[Example F1, Comparative example F ratio 1]
1. Preparation of molded dough F1 A mixture of inner flour flour 100 parts and water 30 parts was kneaded with a mixer to obtain a tattered dough. The dough was formed into a strip having a width of 220 mm and a thickness of 3 mm using a roll-type roll forming machine, and then a snapper-shaped punched die (maximum length 50 mm) was used to prepare a snapper-shaped shaped dough F1.
2. Surface heat treatment, immersion treatment, and evaluation of edible state (Example F1)
1. After the surface heat treatment was performed by heating the snapper-shaped shaped dough F1 prepared in 1 above for 150 seconds with a tunnel-type conveyor-transfer-type steam heating device, the material was air-cooled. Next, immersion was performed for 48 hours using a Japanese-style seasoning liquid as the immersion liquid to obtain an immersion molded dough of Example F1. This was packaged in a packaging material for retort, and subjected to a retort treatment at 93 ° C. for 30 minutes to produce a pot material. This was used as a material for the hot pot and evaluated for eating. It was in a good edible state.
3. Surface heat treatment, immersion treatment, and evaluation of edible state (Example F ratio 1)
1. The bream-shaped dough F1 prepared in the above was boiled in a boiling pot for 5 seconds, and then air-cooled. Next, immersion was performed for 48 hours using a Japanese-style seasoning liquid as the immersion liquid. I tried to take it out of the immersion tank, but it was soft and soft, and the shape collapsed.

[Example F2]
1. Preparation of molded dough F2 A mixture of inner flour flour 100 parts and water 30 parts was kneaded with a mixer to obtain a tattered dough. The dough was formed into a noodle strip having a thickness of 3 mm by an extrusion molding machine, and a star-shaped formed dough F2 was prepared using a star-shaped punching die (maximum length 30 mm).
2. Surface heat treatment, immersion treatment, and evaluation of edible state (Example F2)
1. Was heated by a tunnel-type conveyor-transfer-type steam heating device for 150 seconds, and then air-cooled. Next, immersion was performed for 48 hours using a Japanese-style seasoning liquid as the immersion liquid to obtain an immersion molded dough of Example F2. This was packaged in a packaging material for retort, and subjected to a retort treatment at 93 ° C. for 30 minutes to produce a pot material. This was used as a material for the hot pot and evaluated for eating. It was in a good edible state.

[Examples G1 to G3]
1. Preparation of molded dough G A mixture of 100 parts of medium flour, 1 part of normal salt and 25 parts of water was kneaded with a mixer to obtain okara dough. This dough was formed into a strip having a band width of 220 mm and a thickness of 10 mm by a roll-type roll forming machine, and was cut into a width of 10 mm by a knife cutter to form a square bar shaped dough G (width 10 mm, thickness 10 mm, length 220 mm). Was prepared.
2. Surface heat treatment, immersion treatment, and evaluation of edible state (Examples G1 to G3)
1. Each of the following surface heating treatments was applied to the square rod-shaped forming dough G prepared in the above. Next, immersion was performed for 12 hours using water as the immersion liquid to obtain the immersion molded fabric of each example. This was boiled in a boiling machine for 20 minutes, washed with water, cooled, drained, and packed in nylon bags for each bottle to produce a processed food. After blanching, the broth was sprinkled with soup and evaluated for eating as udon-like food. Examples G1 and G2 were slightly inferior to Examples A1 to A5 carried out with the molded dough A, but were in a good edible state. In addition, Example G3 was inferior to Examples G1 and G2, but was in an acceptable edible state.
G1: After steaming for 2 minutes in a sailo, the mixture was cooled with water.
G2: Heat treatment was performed for 3 seconds by a tunnel type net conveyor transfer type steam spraying device, and then water cooling was performed.
G3: Heat treatment was performed at 110 ° C. for 90 seconds in a gas jet oven.

[Example H1]
1. Preparation of Molded Dough H A mixture of 100 parts of medium flour, 1 part of normal salt and 40 parts of water was kneaded with a mixer to obtain a tattered dough. This dough was formed into a strip having a width of 220 mm and a thickness of 10 mm by a roll-type roll forming machine and cut into a width of 10 mm by a continuous knife cutter to form a square bar-shaped dough H (width 10 mm, thickness 10 mm, length 220 mm). ) Was prepared.
2. Surface heating treatment, immersion treatment, and evaluation of edible state (Example H1)
1. Is subjected to a surface heating treatment in a gas jet oven (set at 110 ° C.) for 40 seconds, and then immersed for 12 hours using water as an immersion liquid to obtain the immersion molded fabric of Example H1. I got Next, this was boiled for 90 minutes by a boiling machine, washed with water, cooled and drained. The surface after boiling was slightly boiled and melted. The broth was sprinkled with soup stock and evaluated as eating udon. Although inferior to Examples A1 to A5, the edible state was within an acceptable range.

  Table 1 summarizes the results of the above examples.

  From the above examples, a step of forming a dough containing a raw material powder containing wheat flour and water and preparing a formed dough, a step of heating the surface of the formed dough, and a step of preparing a surface-heated dough, Immersing the molding dough in an immersion liquid containing water to prepare a dip molding dough, wherein the surface heat treatment is a steam treatment and / or a hot air treatment, and the surface heat molding dough is immersed in the immersion liquid. If the immersion time is 8 hours or more, the method for producing a flour-containing food is as follows. In the ellipsoid consisting of the main axis [A] [B] [C], the molded dough is [A] ≦ [B] = [C], and [A] ≧ 2.5 mm, and [A] + [B] = an ellipsoid that is 14 mm]. A part or shape that is difficult to α Even fabric, easy, to be capable of and cooked short time was suggested. On the other hand, in Comparative Example A, A ratio 2, C ratio 1, F ratio 1 where the surface heating treatment was performed by boiling treatment, and B ratio 1 where the surface heating treatment was performed with a hot water shower, a favorable edible state could not be obtained. This was thought to be because it was difficult to appropriately heat-treat only the surface layer portion of the formed dough because the heat medium was a liquid. Moreover, in Comparative Example A ratio 3 in which the immersion time was 6 hours, a good edible state could not be obtained. This was thought to be due to the fact that the moisture of the immersion-molded dough did not rise sufficiently to the center, making cooking difficult. In the molded dough, in Examples G1 and G3 in which the amount of water was 25% by mass relative to the mass of the raw material powder, and in Example H1 in which the amount of water was 40% by mass, the amount of water was the same in the same raw material powder and dough shape. In comparison with Examples A1 to A5 in which the content was 34% by mass, a slightly inferior edible food was finally obtained. Therefore, it was suggested that in the dough, the amount of water based on the mass of the raw material powder is preferably 25 to 38 mass%. Further, from the results of the analysis of the yield and moisture in each step of Examples and Comparative Examples, the yield of the surface-heat-molded dough is preferably 75 to 105% by mass based on the mass of the molded dough, Suggests that the content is preferably 60% by mass or more.

  It should be noted that the present invention is not limited to the configurations and examples of the above embodiments, and various modifications can be made within the scope of the invention.

According to the present invention, the dough containing flour is formed into an arbitrary shape such as a line shape, a stick shape, a skin shape, a strip shape, a granular shape, a small piece shape, a dumpling shape, a round cake shape, a square cake shape, an irregular shape, and the like. Without the expansion of the dough by an inflating agent, etc., in a method of producing a flour-containing food that is cooked by heating, such as boiling, baking, or the like, in a normal cooking means, it is difficult to sufficiently α-form the central part or Even in the case of shaped dough having a shape, it is possible to provide a manufacturing method capable of easily cooking in a short time by not only boiling cooking but also heating cooking such as baking cooking and steaming cooking. Can contribute to expanding the range.

Claims (4)

Forming dough containing flour-containing raw material powder and water, preparing a molded dough,
A step of heating the surface of the molding dough to prepare a surface heating molding dough;
The step of immersing the surface heat-molded dough in an immersion liquid containing water to prepare an immersion-molded dough,
Including
In the ellipsoid consisting of the main shafts [A], [B], and [C], the molding cloth satisfies [A] ≦ [B] = [C], [A] ≧ 2.5 mm, and [A] + [ B] = a part or a shape that is large enough to include one of the ellipsoids of 14 mm,
The surface heat treatment is a steam treatment and / or a hot air treatment,
A method for producing a flour-containing food, wherein the time for immersing the surface-heat-molded dough in an immersion liquid is 8 hours or more.   The method according to claim 1, wherein the dough has a water content of 25 to 38% by mass based on the mass of the raw material powder.   3. The method according to claim 1, wherein the yield of the surface-heat-formed fabric is 75 to 105% by mass based on the mass of the formed fabric. 4. The production method according to any one of claims 1 to 3, wherein the water content of the immersion molded fabric is 60% by mass or more.