JP4767128B2 - Production method and production apparatus for pregelatinized flour - Google Patents

Description

The present invention relates to a method and an apparatus for producing pregelatinized flour, and more specifically, heat shearing and pulverizing grains mainly composed of starch such as rice, wheat, buckwheat, and red beans to produce pregelatinized flour easily and inexpensively. The present invention relates to a manufacturing method and a manufacturing apparatus of pregelatinized flour that can be manufactured.

  It is well known that pregelatinized flour has a wide range of applications because it can be eaten by simply adding water and kneading without steaming. Adding gelatin and water to heat starch is called gelatinization, and gelatinized starch has a characteristic that it becomes a paste liquid with cold water to obtain polymer characteristics (see, for example, Non-Patent Document 1).

However, conventional production of pre-gelatinized flour is made by adding water and heat to raw grain (β-grain = crystalline), then alpha-izing (α-grain = non-crystalline), and then drying and milling. The manufacturing process is long and complicated, and the production cost is high. For this reason, pregelatinized flour has a higher price than general flour and is not sufficiently competitive in the market. From this, it is clear that the ripple effect is great if a method for producing a pregelatinized flour with low production costs can be developed. That is, if an inexpensive pregelatinized flour is produced, it can be used in the field of foods (for example, bread, confectionery, noodles, rice cakes, miso, sake brewing, etc.) that require a step of steaming the flour once, and in this way the steaming step It is considered that the production cost of these foods can be further reduced.

“Knowledge of Starch Products” by Yuji Takahashi (pages 106-109) (published in May 1996 by Kobo Shobo)

An object of the present invention is to provide a method and an apparatus for easily and inexpensively producing pregelatinized flour by solving the problems in the conventional production of pregelatinized flour described above.

According to this invention, the manufacturing method of the pregelatinized flour which grind | pulverizes under a shear condition, heating a grain to the temperature of 80 degreeC or more is provided.

  Further, according to the present invention, the upper die 1, the lower die 2, the heater 3 for heating the die, the grain inlet 4, the flour outlet 5, the rotational speed controller 6 of the die and the temperature controller 7 are included. An apparatus for producing pregelatinized flour is provided in which the grains are pulverized under shearing conditions while being heated to a temperature of 80 ° C. or higher.

  Here, “pulverizing under a shearing condition” does not mean simply compressing and pulverizing, but means pulverizing with an action of shifting both side portions along a surface inside an object. In the following, this may be simply referred to as “shear grinding”.

  According to the production method and the production apparatus of the present invention, it is possible to produce a pregelatinized flour (so-called pregelatinized milling) easily and inexpensively by pulverizing the grain under shearing conditions while heating. The pregelatinized flour obtained by this shows the same wide-angle X-ray diffraction result as that of the conventional commercially available pregelatinized flour, and the swelling property with respect to water does not take any sink with respect to the conventional pregelatinized flour and swells in water. The viscosity at the time can be controlled by the pulverization temperature, and can be produced in a shorter time than the conventional method.

  As a result of advancing research to solve the above problems, the present inventors have succeeded in developing a new production method and production apparatus for pregelatinized flour. Specifically, until now, when pulverizing grains containing starch such as rice, it is important how to grind without heating in order to prevent quality changes (degradation of protein and flavor, etc.) Met. In fact, research and development in this field has always been about not applying heat as much as possible in the grinding process. However, the present inventors have found that, contrary to the conventional common sense, the gelatinization of the flour can be achieved only by pulverization by giving a shear history at a high temperature (80 ° C. or higher) during the pulverization of the grain.

The device for producing pregelatinized flour according to the present invention has, as a typical basic structure, for example, as shown in FIG. 1, a fixed upper die 1 and a slight gap 12 between the upper die 1. It has a lower mill 2 having and rotating. The upper die 1 is provided with a heater 3 for heating the upper die 1. A motor 9 that rotates the lower die 2 is connected to the lower die 2 via a gap adjusting portion 13 that moves the lower die 2 up and down. In the center of the upper mill 1 and the heater 3, a grain inlet 4 communicating with the gap 12 is formed. A saucer 10 is provided in the lower part of both dies 1 and 2 , and a flour outlet 5 is formed at the bottom corner of the saucer 10.

  The temperature controller 7 is connected to the heater 3 via a heater cord 11 and a thermocouple 8 and is controlled while detecting the temperature of the upper die 1 with the thermocouple 8 in order to heat the upper die 1 to a predetermined temperature. Is configured to do. The rotation speed controller 6 is an inverter connected to the motor 9 and is configured so that the rotation speed of the lower mill 2 can be set. The grain shear rate is determined by the rotational speed of the lower mill 2 and the gap 12.

When using this apparatus, the gap 12 is first adjusted to 3 to 0.5 mm, preferably 1 to 0.5 mm, by the gap adjusting unit 13. Next, the upper die 1 is heated to a predetermined temperature (80 ° C. or higher, preferably 100 to 200 ° C.) by the temperature controller 7. Thereafter, the lower mill 2 is rotated by the rotation speed controller 6 at a predetermined rotation speed (the shear rate of the grain corresponds to 90 to 600 sec ⁻¹ , preferably 280 to 600 sec ⁻¹ ).

  In this state, when the grain is introduced from the grain inlet 4, the grain is fed to the gap 12 and is heated by the upper mill 1 and crushed by the upper mill 1 and the lower mill 2 under shear conditions, The desired pregelatinized flour is discharged from the gap 12 between the mortars to the outer periphery. This pregelatinization phenomenon is due to a synergistic effect of shear and heat. The released flour falls into the tray 10 and is taken out from the flour outlet 5.

  As described above, according to the apparatus of the present invention, general grains (rice, wheat, buckwheat, red beans, etc.) are pulverized under shearing conditions while being simply heated without being cooked or dried in advance. By doing so, it is possible to carry out the alpha milling in a simple and short time, and the production cost can be considerably reduced.

  In the present invention, the grain was sheared and pulverized while being heated, but the deterioration of the quality of the flour due to this was not so great and there was no problem. Moreover, in this invention, although rice, wheat, buckwheat, and azuki beans are illustrated as a grain, it includes not only these but the whole grain which has starch as a main component.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further, it cannot be overemphasized that the scope of the present invention is not limited to these Examples.

Wide-angle X-ray diffraction experiment Wide-angle X-ray diffraction means that a sample (flour) is irradiated with X-rays and is diffracted (scattered) by the lattice plane of the crystal. Is specified.

2 to 13 are graphs showing wide-angle X-ray diffraction results of various flours (rice, wheat, buckwheat, azuki beans), a curve having sharp peaks is crystalline β flour, and a smooth curve Indicates that it is an amorphous pregelatinized flour. In addition, it has shown that the crystal | crystallization of a sample is so small that a diffraction angle is large.

FIGS. 2 to 5 are graphs of flours obtained by heat-treating various grains in an oven (0 to 10 hours at 100 ° C. ) and then shearing and grinding with a general stone mill, all curves having diffraction angles of 15 °, 18 It can be seen that it shows a sharp peak at around 23 ° and is not α-ized. Moreover, what heat-processed flour in oven (0 to 10 hours at 100 degreeC) also showed the same wide-angle X-ray-diffraction result as FIGS.

Fig. 6 to Fig. 9 are graphs of flour obtained by shearing and pulverizing various grains with an ordinary stone mill (repetitively pulverizing 1 to 5 times while cooling the mill with water). It can be seen that sharp peaks are observed at angles of around 15 °, 18 °, and 23 °, and that they are not α-ized.

FIG. 10 to FIG. 13 are graphs of flour that is sheared and pulverized while heating (60 to 200 ° C.) various grains by the apparatus of the present invention. In the graph display, for example, “rice 100” indicates rice flour obtained by shearing and grinding rice grains at a temperature of 100 ° C. As a result of this diffraction, it can be seen that the one heated at a temperature of 80 to 200 ° C. exhibits a smooth curve and is α-ized. The one at 80 ° C. has a slightly sharp peak, and although it is pregelatinized, it is preferably heated at 100 ° C. or higher. Those having a temperature of 60 ° C. or lower exhibit a sharp peak, and it is understood that the pregelatinization is insufficient. Those exceeding 200 ° C. (not shown) are sufficiently α-altered, but become brown with overheating and become burnt and bad in taste. Therefore, it is preferable to heat at a temperature of 80 ° C. or higher, preferably 100 to 200 ° C.

Moreover, when measuring about rice flour and wheat flour among commercially available pregelatinized flour (the above-mentioned conventional expensive pregelatinized flour ), the rice flour exhibits almost the same curve as that heated at 120 ° C, and the flour is 140 ° C. It exhibited almost the same curve as the heated one. Therefore, according to the present invention, the α phased flour to the same extent as the commercial α of flour, can be made simple and inexpensive, and can be said. In addition, α of flour other than rice flour and wheat flour are not in the market, it was not possible to experiment.

The experimental specifications of the wide-angle X-ray diffraction are as follows.
・ Measurement equipment: RINT2000, Rigaku Denki
・ Measurement conditions: scan speed 4 ° / min, measurement angle 5 to 35 °, tube voltage 30 kv, tube current 20 mA
Sample ...... rice 2004 annual production Haenuki (Yamagata Prefecture Shonai production), wheat, buckwheat, red beans are generally commercially available commercially available α rice flour is Hinomoto flour (Ltd.), α flour remains of common commercially available powder state Measurement and crushing machine pasted on ground glass ... The above general stone mill crusher is G-015 manufactured by Waist, the device of the present invention has an improved gap of 0.5 mm, lower mill rotation speed of 180 rpm, shear rate of 600 sec ^-1 Set to

Rheology measurement Rheology measurement is performed for the purpose of examining the steady flow viscosity of the pregelatinized flour obtained by the present invention. Generally, high-viscosity flour is highly swellable and suitable as bread, confectionery, and many other food materials.

14-17 is a graph which shows the rheological measurement result of the flour ground and sheared while heating (60-200 degreeC) various grains (rice, wheat flour, buckwheat, red beans) with the apparatus of this invention. As a result of this measurement, it can be seen that the one heated at 80 to 200 ° C. (that is, the α-formation) has a high viscosity. It can be seen that the one heated at 60 ° C. (that is, the one not α-ized) has low viscosity. Therefore, pregelatinized flour has high viscosity and high swelling property, and can be said to be suitable as a food material.

Also, among the α of flour, which is commercially available (the conventional expensive α of flour), was measured with the rice flour and flour showed high viscosity substantially the same as heated by both 80 to 200 ° C.. From this, it can be said that the pregelatinized flour obtained by the present invention has a high viscosity and high swelling property that is not inferior to commercially available pregelatinized flour .

Furthermore, as can be seen from each figure, it can be seen that the viscosity of the flour differs depending on the heating temperature at the time of pulverization of the grain. Therefore, the viscosity when swollen with water can be controlled by the heating temperature at the time of pulverization, and an arbitrary viscosity can be obtained.

The specifications of the rheology measurement are as follows.
・ Measuring equipment: ARES manufactured by Rheometrics
Measurement conditions: Parallel plate having a diameter of 50 mm, shear rate (strain rate) of 0.01 to 0.5 sec ⁻¹ , measured at room temperature of 25 ° C. The content of this shear rate is different from that of the grinding.
・ Sample …… Measured after mixing flour and ion-exchanged water in a ratio of 1: 3 and stirring for 5 minutes.

The pregelatinized flour obtained by the present invention is inexpensive, and can be eaten with omission or simplification, so it is used not only in fields where conventional pregelatinized flour has been used, but also in terms of price. It can also be used for applications that were not possible. For example, it can be used as a raw material for emergency food, baby food, bread, confectionery, noodles, rice cake, etc., or as a viscosity modifier for them. It can also be used as a raw material for miso and sake brewing.

The basic structure figure of the manufacturing apparatus of the pregelatinized flour according to this invention. A wide-angle X-ray diffraction graph of rice flour that has been heat-treated and then sheared and ground. A wide-angle X-ray diffraction graph of wheat flour that has been heat-treated and then sheared and ground. Wide angle X-ray diffraction graph of buckwheat flour sheared and ground after heat treatment of buckwheat grains. A wide-angle X-ray diffraction graph of red bean powder that has been heat-treated and then ground and ground. A wide-angle X-ray diffraction graph of rice flour obtained by repeatedly shearing and grinding rice grains while cooling. A wide-angle X-ray diffraction graph of wheat flour that was repeatedly sheared and ground while cooling the wheat grain. A wide-angle X-ray diffraction graph of buckwheat flour obtained by repeatedly shearing and pulverizing buckwheat grains. A wide-angle X-ray diffraction graph of red bean powder obtained by repeatedly shearing and grinding red bean grains while cooling. A wide-angle X-ray diffraction graph of rice flour obtained by shearing and grinding rice grains while heating. A wide-angle X-ray diffraction graph of wheat flour sheared and ground while heating. A wide angle X-ray diffraction graph of buckwheat flour sheared and ground while heating the buckwheat grains. A wide-angle X-ray diffraction graph of red bean powder obtained by shearing and grinding red bean grains. A rheological measurement graph of rice flour sheared and pulverized while heating. A rheological measurement graph of wheat flour sheared and ground while heating. A rheological measurement graph of buckwheat flour sheared and ground while heating the buckwheat grains. A rheological measurement graph of red bean powder obtained by shearing and grinding red beans.

DESCRIPTION OF SYMBOLS 1 Upper mill 2 Lower mill 3 Heater 4 Grain inlet 5 Flour outlet 6 Rotational speed controller 7 Temperature controller 8 Thermocouple 9 Motor 10 Receptacle 11 Heater cord 12 Gap 13 Gap adjustment part

Claims (9)

A method for producing pregelatinized flour, characterized in that the grain is pulverized under shearing conditions without adding water while being heated to a temperature of 80 ° C or higher.   The said grinding | pulverization is implemented at the temperature of 100-200 degreeC, The manufacturing method of the pregelatinized flour of Claim 1 characterized by the above-mentioned.   The method for producing pregelatinized flour according to claim 1 or 2, wherein the pulverization is performed between two heated mortars. The method for producing pregelatinized flour according to claim 3, wherein the gap between the mortars is 3 to 0.5 mm, and the shear rate is 90 to 600 sec- ¹ .   A pregelatinized flour produced by the method according to any one of claims 1 to 4. A mortar for flour manufacture, mortar for flour production, characterized in that a mortar heater capable of heating the die to 80 ° C. or higher. 7. A pestle for producing flour according to claim 6, comprising a mortar heating heater capable of heating the mortar to a temperature of 100 to 200 ° C. The mill for producing flour according to claim 6 or 7, wherein a gap of the mill is adjustable to 3 to 0.5 mm. Shearing speed 90-600sec ^-1 The pestle for producing flour according to any one of claims 6 to 8.

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