JP2023095051A - Method of producing mixed powder - Google Patents

Abstract

To provide a technique of efficiently producing mixed powder in which oil and fat are uniformly dispersed in powdery raw materials.SOLUTION: Liquid oil and fat are sprayed and added to powdery raw materials that are mechanically agitated using a mixer, and thereby mixed powder is produced in which the oil and fat are favorably dispersed in the powdery raw materials containing grain flour.SELECTED DRAWING: Figure 1

Description

TECHNICAL FIELD The present invention relates to a technology for producing mixed flour.

Conventionally known methods for producing mixed powder by mixing fats and oils with powdery raw materials include a method in which solid fats are dropped onto powdery raw materials and then mixed, and a method in which liquid fats are poured into powdery raw materials and then mixed. It is

Further, Patent Document 1 describes a method for producing a premix for hot cakes, characterized by spraying oil in the form of fine droplets while mixing powder for the premix for hot cakes.

JP-A-5-153900

When mixed powder is produced using solid fats and oils as the fats and oils, it has sometimes been difficult to uniformly disperse the solid fats and oils after charging with conventional techniques. Moreover, when liquid fats and oils are used as the fats and oils, so-called lumps may occur, and the fats and oils may not be uniformly mixed in the powdery raw material.

If the fats and oils are not uniformly dispersed in the powdery raw material, the quality of the product produced from the mixed powder will be unstable. This tendency is particularly noticeable when a mixer equipped with a large vessel is used to mix a large amount of powdery raw material with liquid oil and fat at high speed. Therefore, it is conceivable to produce mixed powder by a method of slowly dropping and adding liquid fats and oils to the powdery raw material, but it is difficult to uniformly disperse the fats and oils in the powdery raw material by this method. In addition, as proposed in Patent Document 1, a method of forming a fine mist of liquid oil and fat and adding it to the powdery raw material is also conceivable. If the misty liquid oil is introduced into the place where the powdery material is mixed, the misty liquid oil will scatter in the container, and the liquid oil will not be mixed into the powdery material that is being mixed at high speed. It is not possible to evenly disperse the fat in it.

In view of such circumstances, an object of the present invention is to efficiently mix powder in which fats and oils are uniformly dispersed in powdery raw materials even when liquid oils and fats are mixed with a large amount of powdery raw materials at high speed. It is to develop manufacturing technology.

The present invention is characterized in that the powdery raw materials are mixed by injecting the liquid fats and oils into the powdery raw materials that are mechanically stirred using a mixer and strongly colliding the powdery raw materials.
The present invention includes, but is not limited to, the following aspects.
[1] A method for producing a mixed powder in which liquid oil is dispersed in a powdery raw material containing grain flour, wherein the liquid oil is injected into the powdery raw material that is mechanically stirred using a mixer. The above method, comprising the step of adding.
[2] The mixer comprises a first stirrer for entirely stirring the powdery raw material and a second stirrer for partially stirring the powdery raw material. When is injected, while the powdery raw material is wholly stirred by the first stirrer, the powdery raw material is partially stirred by the second stirrer whose rotation direction is different from that of the first stirrer. The method according to [1].
[3] The method according to [2], wherein the second stirrer stirs the powdery raw material at a higher rotational speed than the first stirrer.
[4] The rotation speed at which the first stirrer fully stirs the powdery raw material is 30 to 450 rpm, and the rotation speed at which the second stirrer partially stirs the powdery raw material is 500 to 5000 rpm. The method according to [2] or [3].
[5] The method according to any one of [2] to [4], wherein the second stirrer stirs the powdery raw material at a higher speed than the first stirrer.
[6] The speed at which the first stirrer stirs the powdery raw material is 50 to 500 m/min, and the speed at which the second stirrer stirs the powdery raw material is such that the first stirrer stirs the powdery raw material The method according to any one of [2] to [5], which is faster than the speed of stirring.
[7] The method according to any one of [2] to [6], wherein the liquid oil is collided with the vicinity of the powdered raw material being stirred by the second stirrer.
[8] The method according to any one of [1] to [7], wherein the injection pressure of the liquid oil onto the powdery raw material is 0.1 MPa or higher.
[9] The method according to any one of [1] to [8], wherein the powdery ingredients further contain baking powder.
[10] The method according to any one of [1] to [9], wherein the powdery raw material further contains sugar.
[11] A mixed flour produced by the method according to any one of [1] to [10], in which liquid oil is dispersed in a powdery raw material containing cereal flour.
[12] A method for producing food, comprising the steps of preparing a dough from the mixed flour produced by any one of the methods [1] to [10] and heating the dough.

ADVANTAGE OF THE INVENTION According to this invention, the mixed powder|flour which the liquid fats and oils are uniformly disperse|distributed to the powdered raw material can be manufactured efficiently. Moreover, according to the present invention, the oil can be uniformly dispersed in the powdery raw material, and the surface of each particle of the powdery raw material can be uniformly coated with the oil. A food having excellent quality can be produced by using the mixed flour obtained by.

FIG. 1 is a photograph of the appearance of the donut (old fashioned) produced in Experiment 1 (top: top view, bottom: side view). FIG. 2 is an enlarged photograph of the mixed powder produced in Experiment 1 (left: comparative example, right: example). FIG. 3 is an appearance photograph of the melonpan produced in Experiment 2. FIG. 4 is an appearance photograph of the pound cake produced in Experiment 3. FIG. FIG. 5 is a cross-sectional photograph of the cocoa sponge produced in Experiment 4 (top: comparative example, bottom: example). FIG. 6 is a perspective view of a mixer according to an embodiment of the invention; FIG. 7 is a side view of a mixer according to an embodiment of the invention. FIG. 8 is a top perspective view of the first stirrer of the embodiment of the present invention. FIG. 9 is a bottom perspective view of the first stirrer of the embodiment of the present invention. FIG. 10 is a perspective view of a second stirrer according to an embodiment of the present invention;

TECHNICAL FIELD The present invention relates to a technique for producing mixed powder in which fats and oils are uniformly dispersed. The mixed powder according to the present invention preferably contains at least a powdery raw material and fats and oils, and the surface of the powdery raw materials is preferably evenly coated with the fats and oils. By coating the surface of the powdery raw material with fats and oils, excessive water absorption of the powdery raw material can be suppressed and moisture transfer can be adjusted. For example, when a dough is made from the mixed powder according to the present invention, water absorption is suppressed when the dough is made into dough, so that the dough is prevented from becoming firm and the viscosity can be stabilized. Therefore, the mixed flour according to the present invention can be suitably used for bakery products.

In the present invention, mixed powder in which the oil is dispersed in the powdery raw material is produced by spraying and adding the liquid oil to the powdery raw material that is being mechanically stirred using a mixer. In the present invention, oil is added to the powdery raw material by injecting the liquid oil so that it collides against the powdery raw material that is being stirred, not the powdery raw material that is stationary. For example, it is difficult to uniformly disperse fats and oils by simply dropping liquid fats and oils onto powdery raw materials, but according to the present invention, it is possible to uniformly disperse fats and oils into powdery raw materials. In addition, if the liquid oil is merely atomized and added, the powdered raw material and the oil will scatter in the container, causing the powder to scatter, making it difficult to achieve uniform mixing.

As a mixer used in the present invention, for example, there is a general mixer (mixing machine) as shown in FIG. and a stirrer (second stirrer) that rotates at a higher speed to partially stir the powdery raw material.

In a preferred embodiment of the present invention, when the liquid oil is injected, the first stirrer stirs the entire powdery raw material, while the second stirrer rotates in a different direction to partially stir the powdery raw material. vigorously agitated. Also, in a preferred embodiment, the second stirrer stirs the powdery raw material at a higher speed than the first stirrer. By stirring the powdery raw material in this way, it becomes easy to cause the oil to adhere to the surface of the powdery raw material and spread the oil over the entire powder mix.

The number of revolutions when the powdery raw material is stirred by the stirrer is not particularly limited. It may be 50 to 200 rpm. The rotation speed at which the second stirrer partially stirs the powdery raw material is, for example, 500 to 5000 rpm, preferably 1000 to 4000 rpm.

In the present invention, the speed at which the first stirrer stirs the powdery raw material is, for example, 50 to 500 m/min, and may be 100 to 450 m/min or 100 to 400 m/min. Moreover, it is preferable that the speed at which the second stirrer stirs the powdery raw material is higher than the speed at which the first stirrer stirs the powdery raw material.

Furthermore, in the present invention, it is preferable to cause the liquid oil to collide with the powdered raw material in the vicinity of being stirred by the second stirrer. By injecting the liquid oil in this way, it becomes easy to make the oil uniformly and evenly adhere to the surface of the powdery raw material.

In the present invention, the liquid oil is injected and added to the powdered raw material being stirred. The method of injecting the liquid oil is not particularly limited as long as the liquid oil can be made into fine droplets and injected. For example, the liquid oil may be injected from a nozzle such as a one-fluid nozzle or a two-fluid nozzle. A one-fluid nozzle is a device that ejects a liquid only by liquid pressure, and a two-fluid nozzle is a device that pulverizes and atomizes a liquid by gas flow and ejects it. The injection pressure of the liquid oil may be adjusted depending on the situation, and may be, for example, 0.1 MPa or more, preferably 0.2 to 20 MPa, more preferably 0.3 to 10 MPa. In addition, in the present invention, the injection speed of the liquid oil to the powdery raw material is not particularly limited, but it is preferably 1 to 50 kg / min, preferably 3 to 40 kg / min, and more preferably 1 to 50 kg / min per nozzle. Preferably, it should be 5 to 30 kg/min.

In the present invention, the time for injecting the liquid oil to the powdery raw material is not particularly limited, but according to the present invention, the oil can be efficiently dispersed in the powdery raw material. can be

The apparatus used in the present invention is not particularly limited as long as it can carry out the present invention. For example, powdery raw materials and oils and fats may be mixed in a container in a batch or continuous manner. For example, when mixed powder is produced in batch mode, it is preferable that the powdery raw material per batch is 50 kg or more, and according to the present invention, it is possible to handle powdery raw materials of 100 kg or more or 500 kg or more. . The amount of the powdery raw material is not particularly limited as long as it can be stirred, but it can be, for example, 10000 kg or less or 5000 kg or less, and a large amount of mixed powder can be produced at once.

In the production of the mixed powder according to the present invention, known devices for drying, stirring, etc. can be used. In the present invention, the temperature at which the powdery raw material and the oil are mixed is not particularly limited. The treatment time can be appropriately adjusted, but for example, it is preferable to continue stirring for 3 minutes or more, and stirring for 10 minutes or more or 20 minutes or more is preferable.

After mixing the powdery raw material and fats and oils, the temperature of the mixed powder may be appropriately adjusted until it drops to about room temperature by natural heat radiation, ventilation, forced cooling by indirect water flow, or the like.
Powder raw material
The mixed flour according to the present invention contains a powdery raw material containing wheat flour. "Powder" in the present invention also includes granules, and the average particle size of the powdery raw material is not particularly limited, but is preferably 1 to 1000 µm, more preferably 10 to 500 µm. Here, the average particle size means a median size (D50) measurable with a laser diffraction particle size analyzer or the like.

The mixed flour according to the present invention contains wheat flour. The content of wheat flour in the mixed flour may be appropriately set according to the application, but is preferably 10% or more, more preferably 40% or more, and even more preferably 70% or more.

The mixed flour according to the present invention preferably contains wheat flour as a powdery raw material, and may contain grain flour other than wheat flour. Examples of grain flour other than wheat flour include rye flour, barley flour, rice flour, oat flour, buckwheat flour, barnyard millet flour, millet flour, and corn flour.

The powdery raw material according to the present invention may contain powders other than grain flour. Specifically, for example, grain flour, sugars, milk ingredients, egg ingredients, polysaccharide thickeners, enzyme preparations, salt, inorganic salts such as calcium carbonate, vitamins, yeast, yeast food, baking powder, leavening agents, Other ingredients such as colorants, fragrances, etc. may be included. In addition, dietary fiber powder may be added to the powdery raw material. Examples of dietary fiber include cellulose, crystalline cellulose, lignin, chitin, chitosan, bean curd refuse, cocoa, bran (wheat bran, barley bran, rye bran, oat bran, etc.), soybeans, adzuki beans, kidney beans, peas, sugarcane, bamboo, almonds, citrus peel (citrus), mugwort, perilla, parsley, avocado, green peas, mulukhiya, okra, lily root, Examples include soybean flour, burdock root, black tea, and matcha.

Oils and fats Oils and fats used in the mixed powder of the present invention are not particularly limited as long as they are edible and liquefied when sprayed onto the powdery raw material. Specifically, for example, vegetable oils such as rapeseed oil, coconut oil, palm oil, safflower oil, olive oil, cottonseed oil, corn oil, rice bran oil, soybean oil, sunflower oil, soft palm oil, palm kernel oil; animal fats and oils such as beef tallow, milk fat and fish oil; hydrogenated oils, fractionated oils and transesterified oils thereof. These fats and oils can be used alone or in combination of two or more.

The fats and oils used in the mixed powder of the present invention may be either liquid or solid at room temperature (20° C.). However, fats and oils that are solid at room temperature need to be liquefied for injection. be. In a preferred embodiment, the melting point of the oil used in the present invention is 5 to 60°C, more preferably 20 to 55°C or 30 to 50°C.

In the present invention, the amount of fats and oils blended in the mixed powder is preferably 0.1 to 20%, more preferably 0.5 to 15%, and even more preferably 1 to 10%. If too much oil is added to the mixed powder, the dissolved oil will bleed on the surface of the bag containing the mixed powder when storing the obtained mixed powder. Oils and fats adhere to hands and clothes, which is not hygienic and may reduce workability.

In the present invention, an emulsifier may be blended with the fats and oils used in the mixed powder. The emulsifier is not particularly limited as long as it is edible. Examples thereof include one or more selected from the group consisting of polyglycerin fatty acid esters, polyglycerin condensed ricinoleates, sorbitan fatty acid esters and organic acid monoglycerides. Preferred emulsifiers include, for example, diglycerin fatty acid esters, polyglycerin condensed ricinoleates, sorbitan monolaurate, and citric acid monooleate, with diglycerin fatty acid esters being most preferred.

The amount of the emulsifier added to the oil is not particularly limited, but is preferably 0.1 to 6.0 parts by mass, more preferably 0.5 to 5.0 parts by mass, for 100 parts by mass of the oil.
Other raw materials
The mixed flour according to the present invention may contain raw materials other than wheat flour as powdery raw materials. The mixed powder according to the present invention may contain various food materials and food additives in addition to the above. Examples of such food materials and food additives include cereal flours, sugars, other vegetable proteins, animal proteins, oils and fats, acidulants, seasonings, sweeteners, salts, pigments, flavors, and shelf life improvers. , preservatives, swelling agents, antioxidants, extracts, emulsifiers, pH adjusters, minerals and the like.

The mixed flour according to the present invention may contain, for example, indigestible materials that are difficult to digest with human digestive enzymes. The content of the indigestible material can be, for example, 0.1 to 50% of the mixed flour, and may be 0.5 to 30% or 1 to 15%. Examples of indigestible materials include resistant starch, indigestible dextrin, inulin, wheat bran flour, whole grain flour, soybean flour, oat flour, and konjac flour.

Uses of mixed powder The mixed powder obtained by the present invention can be used for various purposes. In a preferred embodiment, food can be produced by preparing a dough from the mixed powder according to the present invention and heating the obtained dough by baking, steaming, oiling, or the like.

Foods produced from the mixed powder according to the present invention are not particularly limited, but for example, breads such as bread, French bread, Danish pastries, croissants, donuts, pizza, cooked bread, steamed bread, sweet bread; biscuits, cookies, crackers , pastries, pies, tarts, castella, kaiten-yaki, taiyaki, dorayaki, sponge cakes, hot cakes, butter cakes; , steamed buns, Chinese steamed bun skins, udon noodles, Chinese noodles, Japanese soba noodles, hiyamugi, somen noodles, and noodles such as pasta. In addition, batter used for tempura coating, cutlet coating, etc. can also be prepared from the mix powder according to the present invention.

In a preferred embodiment, bakery foods such as bread and confectionery are produced from the mixed flour according to the present invention. The bakery food according to the present invention includes not only those baked in a mold but also those baked without being put in a mold, regardless of the presence or absence of yeast fermentation. Bakery foods include, for example, bread, French bread, sweet bread, naan, focaccia, English muffins, table rolls, buns, bagels, Danish pastries, pondequejo, pizza, tortillas, Chinese buns, steamed bread, pastries, sponge cakes, butter cakes, and pound cakes. Cakes, pancakes, madeleines, steamed cakes, pies, tarts, donuts, biscuits, crackers, pretzels, volos, dorayaki, buns and other breads and sweets.

When preparing the dough from the mix powder according to the present invention, water or the like may be appropriately added and kneaded by a conventional method. When preparing the dough, other raw materials may be added in addition to the mix powder according to the present invention, for example, yeasts such as dry yeast and fresh yeast; glucose, fructose, lactose, sugar, isomaltose Sugars such as egg yolks, egg whites, whole eggs and their powdered products and other egg-derived components; milk components such as milk, powdered milk, powdered skim milk, soybean powder; wheat protein, soy protein, Proteins such as milk protein and mung bean protein; oils and fats such as shortening, lard, margarine, butter and liquid oil; foaming agents such as baking powder; emulsifiers; A strengthening agent such as water, etc., can be blended.

Mixer A specific example of the mixer used in the present invention is a mixer (mixing machine) as shown in FIG. and a stirrer (second stirrer) that rotates at a higher speed to partially stir the powdery raw material. The number of stirrers is not particularly limited. 1 or 2 to 5 may be used. Although the capacity of the mixer is not particularly limited, it can be, for example, 10 to 10,000 L, and may be 100 to 8,000 L or 1,000 to 8,000 L.

More specifically, the first stirrer may be, for example, generally shaped like a shovel and composed of a rod-shaped member and a triangular-shaped member joined to one end of the rod-shaped member. . Such a first stirrer has a plurality of rod-shaped members provided at equal intervals on the central axis of the mixer, and the end of the rod-shaped member opposite to the end to which the triangular member is joined is on the central axis. It is fixed and stirs the powdery raw material mainly at the tip portion provided with the triangular member. The shape of the first stirrer is as shown in FIGS. 8 and 9, and the number of first stirrers can be arbitrarily provided. Also, as shown in FIG. 7, the first stirrer can be provided at an arbitrary position and at an arbitrary angle with respect to the central axis.

The second stirrer may be composed of a rod-shaped member and one or more cross-shaped rotating blades (propellers) provided near one end of the rod-shaped member. Such a second stirrer is provided by fixing the end of the rod-like member opposite to the end provided with the rotating blades at an arbitrary position on the inner wall of the cylindrical container. The shape of the second stirrer is as shown in FIG. 10, and any number of second stirrers can be provided at any position on the inner wall of the cylindrical container.

Hereinafter, the present invention will be described in detail while describing specific examples, but the present invention is not limited to the following specific examples. In this specification, unless otherwise specified, numerical ranges are described including their endpoints, and concentrations and the like are based on weight.

Experiment 1. Manufacture and evaluation of donuts 1-1. Preparation of mixed powder Based on the formulation shown in the table below, 500 kg of mixed powder was prepared in batch mode. That is, while stirring powdery raw materials including wheat flour (soft flour), baking powder (baking soda), shortening, and auxiliary materials in a 3000 L container, liquid oil and fat heated to about 50 ° C. (melting point: 31. 6° C.) was injected and mixed (Example). According to the present invention, it was possible to obtain a mixed powder in which fats and oils were uniformly dispersed throughout without the powdery raw material becoming clumpy.

In this experiment, a mixer (capacity: 3000 L) with 8 first stirrers and 3 second stirrers was used, and the powdery raw material was entirely mixed with the first stirrer. The powdery raw material was partially stirred by the second stirrer while stirring to . In the vicinity of the powdery raw material being stirred by the three second stirrers, three one-fluid nozzles corresponding to these stirrers are injected at three locations at an angle of about 45 degrees with respect to the horizontal direction. The powdered raw material and the liquid oil were mixed by collision (nozzle hole diameter: about 4.0 mm, injection speed per nozzle: about 10 kg/min, injection pressure: about 0.3 MPa). Here, the rotation speed of the first stirrer is about 110 rpm, the speed at which the first stirrer stirs the powdery raw material is about 332 m/min, the rotation speed of the second stirrer is about 3000 rpm, and the second was about 3391 m/min.

As a comparative example, when atomized liquid oil was sprayed in a container containing powdery raw materials, the powdery raw materials and liquid oil were scattered and could not be mixed well.

1-2. Manufacture of donuts To the obtained mixed powder, other ingredients were added based on the formulations shown in the table below, and the dough was prepared by mixing at low speed for 1 minute 30 seconds and at medium speed for 1 minute 30 seconds (kneading temperature: about 22°C). After approximately 20 minutes of floor time, the dough was fried for 2 minutes and 40 seconds to produce 18 donuts (old fashioned) and cooled on a rack for 30 minutes.

As a comparative example, a donut was produced in the same manner as described above, except that the oil was not liquefied and was added to the powdered raw material in a solid form.

1-3. Evaluation Evaluation results are shown in the table below. The dough prepared using the mixed flour of the present invention was smoother and easier to handle than the comparative example. In addition, the donuts produced using the mixed powder of the present invention had a light texture and good texture compared to the comparative examples using solid fats and oils. Furthermore, when the appearance and size of the obtained 18 donuts were confirmed, the donuts of the present invention had a large product height and a large central crack height, and were stable in shape. The compressive load shown in the table below was measured using a texture analyzer (TA.XT plus, Eiko Seiki).

Furthermore, in order to confirm the dispersion state of fats and oils, the mixed powder was confirmed with a microscope. As shown in FIG. 2, when the oil is added in the form of solid powder as in the comparative example, there are many white portions and the oil is not uniformly dispersed in the powdery raw material. It was uniformly dispersed throughout (in this experiment, a green pigment was added to the fat to confirm the state of dispersion of the fat).

Although not bound by the following reasoning, the uniform dispersion of fats and oils in wheat flour suppresses the formation of excessive gluten networks when preparing dough from mixed flour, resulting in donuts with a light texture. It is considered to be In addition, it is thought that the uniform adhesion of fats and oils to the surface of wheat flour suppresses the hydration of the flour and makes the dough smooth. Furthermore, it is believed that the uniform adhesion of fats and oils to the surface of the baking powder stably generates a large amount of gas when frying the dough, thereby stably producing excellent donuts.

Experiment 2. Production and Evaluation of Melonpan Skin Dough 2-1. Preparation of mixed powder Based on the formulation shown in the table below, 500 kg of mixed powder was prepared in batch mode. That is, while stirring wheat flour (soft flour) in a 3000 L container, liquid oil and fat (melting point: 31.6° C.) heated to about 50° C. was sprayed and mixed. After that, powdered raw materials including baking powder (sodium bicarbonate), shortening, and auxiliary raw materials were added to the mixed raw materials and further mixed.

In this experiment, using the same mixer as in Experiment 1, the powdery raw material was stirred entirely by the first stirrer and partially stirred by the second stirrer. In the same manner as in Experiment 1, liquid oil was jetted from three one-fluid nozzles at an angle of about 45 degrees to the vicinity of the three powdery raw materials being stirred by the second stirrer, and the powdery raw materials were collided with each other. and liquid oil were mixed (nozzle hole diameter: about 4.0 mm, injection speed per nozzle: about 10 kg/min, injection pressure: about 0.3 MPa). Here, the rotation speed of the first stirrer is about 110 rpm, the speed at which the first stirrer stirs the powdery raw material is about 332 m/min, the rotation speed of the second stirrer is about 3000 rpm, and the second was about 3391 m/min.

2-2. Manufacture of melonpan crust dough To the obtained mixed flour, other ingredients are added based on the formulations shown in the table below, and mixed at low speed for 4 minutes and medium speed for 3 minutes to prepare melonpan crust dough. prepared. Next, the dough for the crumb portion and the dough for the skin portion were combined, and the melonpan was baked (Fig. 3).

As a comparative example, melon bread was produced in the same manner as described above, except that the oil was not liquefied and was added to the powdered raw material in a solid form.

2-3. Evaluation The evaluation results are shown in the table below. The dough prepared using the mixed flour of the present invention was more elastic and easier to handle than the comparative example. In addition, the melon bread produced using the mixed powder of the present invention had a crunchy texture of the skin portion and a moist texture of the crumb portion compared to the comparative example, which was good.

In general, in melon bread, the skin contains more sugar than the crumb, and the sugar absorbs water over time, causing the moisture in the crumb to migrate to the skin, which impairs the crispness of the skin. Sometimes. Although not bound by the following reasoning, in the present invention, fats and oils uniformly adhere to the surface of wheat flour and granulated sugar, thereby suppressing water migration due to water absorption of sugar and melon bread with good texture. Presumably manufactured.

Experiment 3. Production and Evaluation of Pound Cake 3-1. Preparation of mixed powder Based on the formulation shown in the table below, 500 kg of mixed powder was prepared in batch mode. That is, while stirring the powdery raw material (wheat flour) in a 3000 L container, liquid oil (melting point: 32.1 ° C., main component: palm oil) heated to about 50 ° C. is sprayed and mixed. bottom. After that, powdered raw materials including baking powder (sodium bicarbonate), shortening, and auxiliary raw materials were added to the mixed raw materials and further mixed.

In this experiment, using the same mixer as in Experiment 1, the powdery raw material was stirred entirely by the first stirrer and partially stirred by the second stirrer. In the same manner as in Experiment 1, liquid oil was jetted from three one-fluid nozzles at an angle of about 45 degrees to the vicinity of the three powdery raw materials being stirred by the second stirrer, and the powdery raw materials were collided with each other. and liquid oil were mixed (nozzle hole diameter: about 4.0 mm, injection speed per nozzle: about 10 kg/min, injection pressure: about 0.3 MPa). Here, the rotation speed of the first stirrer is about 110 rpm, the speed at which the first stirrer stirs the powdery raw material is about 332 m/min, the rotation speed of the second stirrer is about 3000 rpm, and the second was about 3391 m/min.

3-2. Manufacture of Pound Cake To the obtained mixed flour, other ingredients were added based on the formulations shown in the table below to prepare a dough. Then, 275 g of dough was put into a mold and baked at 180° C. for 45 minutes to produce a pound cake (FIG. 4).

As a comparative example, a pound cake was produced in the same manner as described above, except that the oil was not liquefied and was added to the powdered raw material in a solid form.

3-3. Evaluation Evaluation results are shown in the table below. The dough prepared using the mixed flour of the present invention was smoother and easier to handle than the comparative example. In addition, the pound cakes produced using the mixed powder of the present invention had a larger volume, a lighter texture and a better texture than the comparative examples. Furthermore, when the mixed powder of the present invention was used, the elongation in the kiln when baking the pound cake was maintained until the second half, which was good. The maximum load (load at which the sample breaks) shown in the table below was measured using a texture analyzer (TA.XT plus, Eiko Seiki).

In the mixed flour produced according to the present invention, oils and fats are uniformly dispersed in the flour, which suppresses the absorption of moisture in the dough, smoothes the dough, and promotes convection in the dough during baking. As a result, the volume was improved, the internal phase became uniform, and the texture was light.

Experiment 4. Production and Evaluation of Cocoa Sponge 4-1. Preparation of mixed powder Based on the formulation shown in the table below, 500 kg of mixed powder was prepared in batch mode. That is, while stirring a powdery raw material obtained by mixing wheat flour (soft flour) and cocoa powder in a 3000 L container, a liquid oil heated to about 50 ° C. (melting point: 32.1 ° C., main component: palm oil) was injected to mix. After that, powdered raw materials including baking powder (sodium bicarbonate), shortening, and auxiliary raw materials were added to the mixed raw materials and further mixed.

In this experiment, using the same mixer as in Experiment 1, the powdery raw material was stirred entirely by the first stirrer and partially stirred by the second stirrer. In the same manner as in Experiment 1, liquid oil was jetted from three one-fluid nozzles at an angle of about 45 degrees to the vicinity of the three powdery raw materials being stirred by the second stirrer, and the powdery raw materials were collided with each other. and liquid oil were mixed (nozzle hole diameter: about 4.0 mm, injection speed per nozzle: about 10 kg/min, injection pressure: about 0.3 MPa). Here, the rotation speed of the first stirrer is about 110 rpm, the speed at which the first stirrer stirs the powdery raw material is about 332 m/min, the rotation speed of the second stirrer is about 3000 rpm, and the second was about 3391 m/min.

4-2. Manufacture of Cocoa Sponge To the obtained mixed powder, other materials were added based on the formulations shown in the table below to prepare a dough. Specifically, while mixing sugar, liquid whole egg, and other ingredients in a hot water bath at 30°C at a low speed, mixed flour, wheat flour, and baking powder are added, and the specific gravity becomes about 0.55. After the mixture was aerated at medium speed, the mixture was stirred at low speed for 1 minute to adjust air bubbles. Then, 360 g of dough was put into a mold and baked at 165° C. for 38 minutes to produce a cocoa sponge (FIG. 5).

As a comparative example, a cocoa sponge was produced in the same manner as described above, except that the oil was not liquefied and was added to the powdered raw material in a solid form.

4-3. Evaluation The evaluation results are shown in the table below. The cocoa sponge produced using the powder mix of the present invention has a larger volume than the comparative example, the internal phase is moderately open, the texture is light, and the meltability in the mouth is good. Met.

In general, when cocoa powder is blended into the dough, the cocoa powder absorbs water, which reduces the fluidity of the dough and tends to make the texture hard and dry. Although not bound by the following reasoning, the mixed flour produced according to the present invention has oils and fats uniformly dispersed on the surfaces of the flour and cocoa powder, thereby reducing the absorption of moisture in the dough. It is thought that the suppression smoothed the dough and promoted the convection of the dough during baking, which improved the volume, made the inner phase uniform, and led to the light texture.

Claims (12)

A method for producing mixed flour in which liquid oil is dispersed in a powdery raw material containing cereal flour,
The above method, which includes the step of injecting and adding the liquid oil to the powdery raw material that is being mechanically stirred using a mixer. The mixer comprises a first stirrer for overall stirring of the powdery raw material and a second stirrer for partially stirring the powdery raw material, and the liquid oil is sprayed onto the powdery raw material. The powdery raw material is stirred entirely by the first stirrer while the powdery raw material is partially stirred by the second stirrer whose rotation direction is different from that of the first stirrer. 1. The method according to 1. 3. The method of claim 2, wherein the second stirrer stirs the powdered ingredients at a higher rotational speed than the first stirrer. The rotation speed at which the first stirrer completely stirs the powdery raw material is 30 to 450 rpm, and the rotation speed at which the second stirrer partially stirs the powdery raw material is 500 to 5000 rpm. 4. A method according to claim 2 or 3. The method according to any one of claims 2 to 4, wherein the second stirrer stirs the powdery raw material at a higher speed than the first stirrer. The speed at which the first stirrer stirs the powdery raw material is 50 to 500 m / min, and the speed at which the second stirrer stirs the powdery raw material is the speed at which the first stirrer stirs the powdery raw material. A method according to any one of claims 2 to 5, which is faster than speed. The method according to any one of claims 2 to 6, wherein the liquid oil is caused to collide with the vicinity of the powdered raw material being stirred by the second stirrer. The method according to any one of claims 1 to 7, wherein the injection pressure of the liquid oil against the powdery raw material is 0.1 MPa or higher. A method according to any preceding claim, wherein the powdered ingredients further comprise baking powder. The method according to any one of claims 1 to 9, wherein the powdery raw material further comprises sugar. Mixed flour produced by the method according to any one of claims 1 to 10, in which liquid oil is dispersed in a flour-containing raw material containing cereal flour. A method for producing food, comprising the steps of preparing a dough from the mixed flour produced by the method according to any one of claims 1 to 10 and heating the dough.

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