JP5509235B2 - Heated food material and heated food using the same - Google Patents

Description

  The present invention is a solid containing sugar and cereal flour as essential components, and exhibits a hardly decomposable and hardly soluble property even in a food material containing a lot of moisture, and is subjected to heating such as baking to obtain an original shape. The present invention relates to a heated food material which is completed by causing a change in physical properties while sugar is dissolved by the moisture of the food material and the grain flour is heated. More specifically, the present invention relates to a heated food material that maintains its shape in the heated food and suppresses recrystallization of sugar even when kept in the heated food for a long period of time. Further, the present invention relates to a heated food using a heated food material.

  The inventor has applied for a patent for an invention relating to a granule that changes in a jam-like manner when added to bread or confectionery dough and baked, and both have obtained patents (Patent Documents 1 and 2).

  Patent Document 1 uses a tableting product that can maintain a stable shape, nutrients, color, flavor, and texture by adding fruit juice and extract to tablets mainly composed of sugar and starch, and uses the same. A processed flour food is disclosed.

  The patented invention according to claim 1 of Patent Document 1 is characterized in that “a mixed dough containing fruit, saccharides and starch of more than 5% and not more than 20% is dried, tableted or tableted and dried. "Tablet products for processed flour products."

  Patent Document 2 discloses a confectionery bakery material in which saccharides, starch, and flavoring raw materials are used as main raw materials, the amount of starch added is increased, the total water content is adjusted low, and the drying time is shortened. A low-priced, heat-processed food product of flour with a bright and succulent texture is disclosed.

The patented invention according to claim 1 of Patent Document 2 states that “sugars, starch, and taste raw materials are essential raw materials, the total water content of all raw materials is adjusted to a range of 12-27% by weight, kneaded to obtain a mixed dough, The mixed dough is infiltrated under high pressure of 1 MPa / m ² or more, molded and dried, and is a confectionery bakery material ”, and the patent invention according to claim 2 is“ claims ”. 1. A flour heat-processed food, characterized in that the confectionery bread material described in 1 is blended in a dough of the flour heat-processed food and heated.

  Any of the products according to the patented invention is added to and mixed with confectionery, bread dough, etc., and heated with heating such as baking of the dough, so that the starch swells and has a juicy texture, like a jam. Changing tablets, granules, etc. These materials are epoch-making products not found in the conventional confectionery and bakery industry, and are also attracting attention from manufacturers and consumers, and are highly evaluated in terms of functionality, texture and taste. In addition, their sales volume has increased and has been highly evaluated by being exported overseas.

  The products according to the patent inventions of Patent Documents 1 and 2 are added to confectionery and bread dough, and when baked, they are juicy in general sweet buns with a shelf life of about 3 days (sales guarantee period of about 5 days). The physical properties can be sufficiently maintained.

  However, unfortunately, after a week, the jam-like part shrinks, forming a cavity in the dough and recrystallizing the sugar, which looks like a foreign body in appearance and texture. This was particularly noticeable in cold weather, refrigerated and frozen products, and distribution products. In addition, when cutting or the like, it becomes sticky to contaminate the cross section of the product or the packaging material, or causes a stain on the baking top plate and the like, which significantly impairs workability.

  In order to suppress the crystallization of sugar, the product according to Patent Document 2 could not suppress the recrystallization of the sugar even if the amount of the sugar was decreased. This is thought to be due to the fact that the water in the portion that has become jammed by heating is transferred to confectionery and bread dough.

  In addition, since the moisture transfer rate differs depending on the moisture, oil content, etc. of confectionery, bread dough, it is possible to adjust the confectionery / bread dough composition that can be used, if it is used, for example, Danish, pie, etc. It is also possible to maintain a jam-like shape. However, requesting the manufacturer to adjust the composition of bread dough or restricting its use has been an obstacle to expanding the market for products that become jam-like by heating.

  Especially for long-life confectionery and bread products with a shelf life of more than one month, such as products from major small and medium confectionery manufacturers and souvenir products, jam-like cavities and sugar recrystallization are extremely serious problems. It is.

  In addition, in the products according to Patent Documents 1 and 2 with emphasis on acidity, it is difficult to express appropriate hardness after firing because the acid has an action of cutting starch, and it is inherent in the fired product for a long time. When it is used, the starch has been softened, and it has been difficult to maintain an appropriate hardness. By being cleaved, glucose was accumulated, and glucose crystals were further promoted.

  In order to solve the problems of cavitation and sugar recrystallization, the improvements in Patent Documents 1 and 2 were repeated. For example, attempts to delay the moisture transfer that solidifies the heated product by adding agar, cellulose, etc., did not solidify because the gelling agent did not solidify under the influence of acid.

JP 2008-79602 A JP 2009-201423 A

  Therefore, the present invention is a solid containing sugar and cereal flour as essential components, and exhibits indegradability and hardly solubility even in a food material containing a lot of moisture, and is initially subjected to heating such as baking. While maintaining the shape of the food, the sugar dissolves with the moisture of the food material and the grain flour is heated, causing physical properties to change, and even if kept in the heated food for a long time, its shape is maintained in the heated food and cavities It is an object of the present invention to provide a heated food material that does not turn into a saccharide and suppresses recrystallization of sugar and a heated food using the same.

In order to solve the above problems, the present invention provides:
(1)
Saccharide, cereal flour (excluding starch extracted from cereal grains), and flavoring raw materials are used as essential raw materials, and moisture is adjusted to make mixed dough. It was set as the structure of the material for heated food characterized by drying.
(2)
Corn powder is included as the cereal flour, and it is set as the structure of the material for heated food as described in (1) characterized by the above-mentioned.
(3)
The above-mentioned cereal flour further contains wheat flour. The heated food material according to (2) is provided.
(4)
In the saccharide, sugar or / and fructose is in the range of 5-90% by weight. The heated food material according to any one of (1) to (3) is provided.
(5)
The heated food material according to any one of (1) to (4) is heated together with a food material containing moisture or a food material added with moisture, to form a heated food.

  The main raw materials for heated food materials are sugars and cereal flour. In order to obtain a more attractive quality, a taste raw material is required.

  As the “saccharide”, sugars that can be used in foods such as glucose, sugars, fructose, lactose, maltose, syrup, and sugar alcohols thereof can be adopted, and a single saccharide or a plurality of saccharides can be used. Here, saccharides include sweeteners classified as food additives, and sweeteners may be added as necessary.

  In particular, from the viewpoint of inhibiting and preventing sugar recrystallization, the amount of glucose added is reduced, and sugars (brown sugar, nectarous sugar, sumanbon, white disaccharides, salame sugar, white sugar, granulated sugar, and curly sugar are used. Sugars such as sucrose, tri-warm sugar, powdered sugar, etc.), fructose, syrup, etc. in a certain amount or more, for example, sugar or / and fructose in the range of 5-90% by weight in the heated food material It is desirable to blend in the range of 10-60% by weight.

  As "cereal flour", cereal flour, such as corn flour, wheat flour, bean flour, rice bran flour, rice flour, rice bran flour, boar flour, kinako flour, barley flour, rye flour, etc. Available grain flour can be used, and single or multiple grains can be used. Starch and grain flour are completely different substances in the present invention in terms of protein, fiber, mineral, and other compositions.

  Grain flour is preferably “corn flour” or “wheat flour” because of its price, properties, and quality of heated food materials. Also, a mixed powder of “corn flour” and “wheat flour” or a mixed powder of two or more thereof may be used. Grain powder has a different texture depending on the raw material, and it becomes possible to bring it closer to the desired texture by combining a plurality of grains.

  For example, "corn flour" is sufficient for just the crunch, but "wheat flour" is added to add a little stickiness. In addition, “rice flour” has a unique stickiness and gloss, and can be fully expected as a raw material for cooked food materials. The selection of the use is important because the powdered scent of peas and kina flour are quite brown. “Hie flour” is very brittle and not sticky, so it is not well-organized and should be used in combination with wheat flour or rice flour. In any case, by blending a certain amount of cereal powder, it is possible to prevent hollowing out due to shrinkage of the heated food material and to suppress recrystallization of sugar.

  By adding flour, extrusion pressure can be reduced in extrusion granulation. Flour contains fiber and oil, and improves slipping when passing through the screen in the mixed dough stage of the heated food material. As a result, extrusion granulation efficiency can be improved. Furthermore, when the amount of sugar added to the conventional product is simply increased to suppress recrystallization of sugar, when the food material for heating is added to and mixed with the confectionery dough, grain collapse is observed, but flour is added. Then, the collapse is suppressed and it becomes easy to hold the prototype of the food material for heating.

  Among flours, wheat flour has an effect of improving the integrity and binding of the mixed dough itself of the heated food material. The effect of increasing the integrity increases in the order of weak flour, medium flour and strong flour. That is, in the case of extrusion granulation, when flour is added, if the holes in the screen are circular, the extruded dough is continuously extruded in a columnar shape or a rod shape.

  Moreover, it is not limited to natural cereal flour, and a mixture of starch, protein, fats and oils and a component ratio corresponding to cereal flour can be substituted. In that case, you may mix the various components from a different raw material.

  The amount of flour added is generally 10-60% by weight at the time of drying the heated food material, preferably in order to suppress the recrystallization of sugar and the collapse of the heated food material in stirring in the heated food. It may be 20-50% by weight.

  “Taste ingredients” include dairy products and processed milk products such as fruit, fresh cream and butter, yogurt, cheese, eggs and egg processed products, custard cream and other creams, honey, matcha tea, coffee, tea, maple syrup, Applications such as chocolate and cocoa are possible.

  Fruits are generally available such as blueberries, bilberries, strawberries, cranberries, lingonberries, lemons, grapes, oranges, apples, tomatoes, bananas, peaches, cherries, mangoes, melons, watermelons, pineapples, pears, grapefruits, etc. Examples of the form include fruit juice, fruit, puree, juice, concentrated fruit juice, powder, extract (specific component) or processed product to which syrup, juice, sugar, acidulant and the like are added.

  Furthermore, since recrystallization of sugar can be suppressed and sugar reduction can be achieved, various seasonings such as curry, garlic, ketchup, mayonnaise, cinnamon, brown sugar, soy sauce, vinegar, salt, mustard, teriyaki sauce, tonkatsu sauce, chili sauce, yuzu, Various spices such as pepper and pepper, vegetables such as red beans, pumpkin, aloe, parsley, tomato, celery, and processed products thereof, various taste products such as caramel and ramune, etc. It becomes possible to use as a flavor raw material.

  As other “flavoring materials”, vegetable oils and fats, animal fats and processed products thereof, starch, processed starch, pregelatinized starch, protein, soybean protein and the like are also useful. Additives can be used as long as they can be added to foods such as acidulants, colorants, flavors, emulsifiers, thickeners, binders, gelling agents, sweeteners, pH adjusters, dextrin, calcium powder, and other mineral ingredients. can do. Minerals such as minerals such as sodium, potassium, and calcium also have an effect of suppressing sugar recrystallization.

  “Hot food” includes confectionery / bread, cooking, other foods that contain moisture, or food that is completed by adding moisture, and can be supplied in dry, room temperature, refrigerated, or frozen forms. To do.

  Since this invention is the said structure, there exists the following effect. First, as in the prior art, the invention of the present application does not easily decompose and dissolve during the preparation of a food material for heating with a high water content. The heat and heat of the food material causes changes in the physical properties of the sugar and cereal flour in the present invention, so that visually different colors and flavors can be scattered in the heated food. The appearance, texture, flavor and aroma after cutting can be sharpened.

  Furthermore, the food texture different from a heated food can be provided to the food. At that time, by adjusting the blending ratio of saccharides and cereal powder, the texture, texture and softness to hardness in the heated food can be adjusted. That is, the heated food material (hereinafter sometimes simply referred to as “heated food material”) according to the present invention has the effect of Patent Document 2.

  On top of that, the use of cereal flour suppresses cavitation due to deformation (reduction) of the heated food material after heating, which is scattered in the food, and further to the dough from the heated food material after heating. It is possible to suppress the recrystallization of sugar generated along with the moisture transfer for a long time. In particular, confectionery and bread products are extremely effective for long-life products. Moreover, recrystallization of saccharide | sugar can be suppressed further by adjusting the compounding ratio of saccharides in sugar and / or fructose to the range of 10-100 weight%, Preferably it is 20-50 weight%. Sugar recrystallization can be further suppressed by using starch syrup within a range that does not hinder molding. Of course, these cooked food materials can be used not only for long life but also for food consumed in a short period of time.

  If corn flour is used as the cereal flour, it can be stably obtained at a low price. If wheat flour is used, the pressure applied during extrusion, that is, the wet pressure during sizing, is added without adding an emulsifier or thickener. Can be reduced. The productivity (extrusion speed, number of times, amount) in that case is 2 to 3 times the productivity of Patent Document 2.

  In patent document 2, since it was going to aim at a jam-like physical property after baking confectionery and bread, it was in the direction which raises sugar content. Furthermore, in the composition of Patent Document 2, even if the sugar content is less than 50% by weight in the mixed dough, recrystallization of sugar could not be prevented. However, this time, even if the sugar content of 52-65 wt% (Test Examples 1 and 2) and 60-75 wt% (Test Example 4) is contained, the recrystallization of sugar is suppressed as compared with Patent Document 2. I was able to.

  In addition, in the general blending of Patent Document 2, the blending ratio of sugars is as high as 80 to 90% by weight, and most of the products have fruit flavors that are sweet and have no sense of incongruity. However, in the heated food material according to the present invention, when cereal powder is used as an essential raw material and blended in an amount of 20-50% by weight, not only hollowing in the food and recrystallization of sugar can be suppressed, but also low sugar content can be achieved. The flavors are not limited to fruits, but dairy products such as cheese, mayonnaise, curry, tea, coffee, tea flavors, Chinese, and Delica flavors are now possible. In addition, vegetable-like products such as carrot, celery, salmon, aloe, cabbage, and garlic are also possible. For this reason, the range of use is widened to a wide range of foods. If catechins and minerals such as tea and coffee are abundant, sugar recrystallization tends to be further suppressed.

  Traditionally, when brown sugar or maple is mixed with bread dough, fermentation failure has occurred, and it has been difficult to commercialize such flavored bread and its usage has been limited. However, the invention of the present application has less influence on dough fermentation, and it is easy to make a product that has an unprecedented variety without retrofitting even if it has a flavor with fermentation failure.

  In addition, mixing garlic products left a strong scent in the mixer and other equipment, and the cleaning work was very labor intensive. However, the use of a garlic-flavored heated food material in the present invention makes contact with the equipment only for the last extremely short time of mixing, so that there is also an effect of improving workability such as cleaning. In addition, it may be difficult to express the flavor of these ingredients too strongly even if they are mixed with bread and confectionery dough as it is, but by making it fine solid particles as in the present invention, the flavor is markedly It becomes possible to express. It is used as an alternative raw material for sauces and dressings with high moisture content, and is useful for the development of epoch-making cooking breads and prepared breads.

  In addition, even if the product has a strong acidity, such as a fruit flavor, the addition of cereal flour makes it easier to express appropriate hardness after baking, and suppresses softening over time in the dough after baking. I was able to do it.

  In addition, the adoption of cereal flour has facilitated low saccharification while suppressing the recrystallization of sugar, and it has become possible to easily and inexpensively provide heated food materials with flavors other than fruits.

  In addition, by adding to or mixing with water-containing food materials, application to all heated foods becomes possible. Examples include Japanese and Western sweets and bread, as well as Japanese and Western Chinese dishes, fried foods, grilled foods, and steamed dishes.

It is an example of the mixing | blending of the material for heated foods which is this invention. It is an example (extrusion granulation) of the manufacturing process of the material for heated foods which is this invention. It is an example (rounding, sizing) of the manufacturing process of the food material for heating which is this invention. It is an example (press) of the manufacturing process of the material for heated food which is this invention.

  Hereinafter, the present invention will be described in detail with reference to the drawings.

  FIG. 1 shows an example of a test composition of a heated food material according to the present invention, compared with a conventional product. Comparative Example 1 is a blending example of Patent Document 2. No flour is added. On the other hand, Test Examples 1 to 4 are blending examples of the heated food material of the present invention. In both cases, grain flour is added. In the present invention, recrystallization of sugar is suppressed for a longer time than the invention according to Patent Document 2. The evaluation of the texture of the heated food material after heating is an evaluation after mixing with bread dough and baking.

Test example 1 (standard product 1), test example 2 (standard product 2)
In these test examples, corn flour and wheat flour are used in combination as cereal flour, and only the difference in the composition of sugars. Glucose has good workability in molding, and the remaining condition after heating in the dough settles down. For the price alone, glucose is more advantageous than white sugar. Glucose has a sweetness of about 70% by weight of sugar and can be easily applied to not only sweet types but also curry, garlic, cheese, mayonnaise, vegetable flavors and the like. Sugar recrystallization is less likely to occur with white sugar than with glucose. By blending and adjusting dextrose and white sugar, it becomes possible to improve the recrystallization of sugar by improving workability and economy as well as preventing solid particles by preventing hollowing of the grains. In addition, corn flour and wheat flour alone can be added as cereal flour.

Test example 3 (hard product), test example 4 (soft product)
When the blending ratio of the grain flour is increased to approach the sugar blending amount, it becomes hard (Test Example 3), is firmly wrapped in the dough, and has a sufficient crunchiness even after heating. And it gets moist over time. When used for wheat flour heated food, the proportion of cereal flour such as corn flour is moderately about 50% by weight of the total amount of the heated food material. By adjusting the hardness and size (volume) of the heated food material, the sales start time (edible start time) can be adjusted.

  On the other hand, when used for heated food, which is a general dish, even if the amount of cereal flour is large, it is heated by an open flame, so there is no problem with fire. In addition, it is possible to improve the street and texture by adjusting the size volume per grain.

  Moreover, the softening of the food material for heating is only required to lower the blending amount (% by weight) of the grain powder in the food material for heating (Test Example 4). As the blending amount of the grain flour is lowered, the physical properties of Patent Document 2 are approached. When the blending amount of the grain powder is less than 25% by weight, the hardness of the heated food material after heating becomes soft. From around 20% by weight, it becomes softer and becomes jammed.

  When it is desired to express a solid shape without voids when the dough is cut, at least 25% by weight or more of the grain flour is required in the heated food material. Furthermore, when a certain degree of texture is desired in terms of texture, a blending amount of 30 to 35% by weight or more of grain flour is desired. However, the post-heating conditions of this sensual heated food material vary depending on the size of the heated food material, the type of dough to be mixed, and the length of the storage period, and are adjusted accordingly.

-Implementation variations There are various forms and demands for cooked food materials. Although it has been aimed at a heated food material that suppresses recrystallization of sugar and has a long shelf life, there may be a desire for a heated food material that retains a solid feeling even when making frozen bread confectionery dough. At this time, since the end user is a freshly baked bakery, it takes too much time to reach the hardness to eat with the heated food material close to the hard heated food material (Test Example 3). It is difficult to use because it is necessary to wait for a few days until the moisture balance gives a moist feeling.

  However, by reducing the blending ratio of the cereal powder in the heated food material, it is possible to provide an unprecedented product having a moist and slightly solid feeling without stickiness. The blending amount of the grain flours of Test Examples 1 and 2 or less may be suitable. In Test Examples 1 and 2, when the amount of grain flour is 140 wt. Or less, the heated food material tends to become soft and sticky after heating.

  On the other hand, when it is desired to suppress the recrystallization of sugar for 6 months, the heated food material (Test Example 3) that is hard after heating is used, and after several days to several weeks for moisture balance. A stable product is excellent. Depending on the shape of the heated food material, the number of days until moisture equilibrium in the expected product can be adjusted.

  In the general distribution product and the results in the invention of Patent Document 2, the mixing ratio of saccharides is 80-90% by weight. Since recrystallization occurs in heated foods that require a long sales period, even if the acid and sugar composition, for example, use of starch candy, sweeteners, etc. are added and the saccharide content is reduced to 50% by weight or less, The effect of inhibiting recrystallization was not sufficient. On the other hand, if a large amount of acid or candy is added in order to prevent recrystallization, the productivity is significantly lowered. Moreover, depending on the flavor required for heated foods, there are some which cannot emphasize the sourness.

  However, in the heated food material (Test Examples 1 and 2) which is a standard product, sugar recrystallization can be suppressed more than before even though the sugar is 52 to 65% by weight. In order to suppress sugar recrystallization, not only the amount and type of sugar, but also the amount of cereal flour added is important and auxiliary, but the pH value, mineral content, fat content, heating of the food ingredients for heating The amount of lipids and moisture on the food side also have an effect. Sugar recrystallization is less likely to occur if the food material for heating contains a large amount of cereal flour and minerals, has a low pH value, and the heated food contains more lipids and moisture. In addition, sorbit (also called sorbitol), a kind of sugar (sweetener), has a moisturizing effect and is effective in suppressing recrystallization.

  In addition, if the food is completely encapsulated in the dough and the heated food is stored hermetically, the recrystallization is further reduced. Even if it is a heated food material of the part that appeared on the surface of the dough, if you wrap wrap or cellophane closely on that part, contact with the outside air will be prevented and diffusion of moisture from the heated food will be suppressed, Difficult to recrystallize.

  In the invention according to Patent Document 2, a lump of sugar and starch (for example, 98% by weight or more of saccharides) is regrown depending on the bread dough and sales period, and tends to grow. This recrystallization is harmless and can be eaten, but it feels like a foreign object to the consumer and the sale as a product is not understood.

  To overcome that challenge. In heated food materials, sugar is dispersed by blending cereal flour containing a large amount of protein, lipid, and fiber to prevent crystallization and growth. Even in the case of heated food materials, sugar recrystallization is less likely to occur when a combination of sugars, acidulant, syrup, minerals, other sweeteners and recrystallization inhibiting additives are used. There is also a method for preventing crystallization by blending a sweetener by reducing the blending amount of sugars.

  In the case of a heated food material, if the blending ratio of the cereal powder is high, it is suitable for food by being kept in the dough or food for a certain time after baking. The required time varies depending on the proportion of grain flour and the shape and volume of the heated food material. When the blending ratio of cereal flour is equal to the sugar content (Test Example 3), it takes a very long time and takes several days or more. On the contrary, when the blending ratio of the cereal powder is a heated food material (Test Examples 1 and 2) or less, it can be eaten immediately after baking as in the invention according to Patent Document 2. In other words, as the amount of blended grain flour decreases, it approaches the invention of Patent Document 2.

  In general, a large-sized heated food material (having a long distance from the surface of the grain to the core) takes time to be suitable for eating. The time (water infiltration) to be suitable for eating becomes shorter as the size becomes smaller, the normal size, the small size, and the minimum size.

  The eating time of the heated food material is determined by the blending ratio of the grain flour, the shape of the heated food material, the moisture content of the mixed dough and the water activity value (dryness) of the dried grain. Moreover, even when the same conditions are used, the change is greatly different between the case of mixing in the dough and the case of placing the heated food material on the surface.

  When heated food material is present in the dough, it is steamed by steam generated from the dough, and the steamed state continues for 30 to 60 minutes after heating due to residual heat. It helps to make the ingredients suitable for eating softly.

  However, in the state of so-called topping placed and blended on the surface of the dough, if the heated food material is only baked in the oven of a dried oven, it will be removed from the dough, except for parts that are in contact with the dough. There is almost no moisture transfer.

  In such a case, after a rough heat is removed after heating, it is packaged in a plastic bag or the like, and after a time of several hours to about 4 days has passed, a sufficient moisture transfer occurs and it is suitable for eating. However, steamed bread, steamed cake, steamed bun, etc. that are heated with plenty of steam are not limited to this, and even if heated food materials are used as a topping, they can be eaten immediately after heating.

  Hereinafter, an example of a method for producing a heated food material will be described with reference to FIGS. The mixture of saccharides, cereal flour, and taste ingredients has the property of increasing the infiltration effect of moisture and the like by increasing the pressure. Therefore, means such as pressurization, kneading and extrusion granulation were used. Thereby, even if it reduces the mixing | blending of a water | moisture content, the solid granular food material for heating foods can be obtained.

  As a synergistic effect, by reducing the amount of water, the drying process time can be greatly shortened, and labor can be saved in terms of cost and work space. The following three methods can be considered as a method for producing a heated food material.

  However, the basic principle is the same in that after mixing the raw materials, pressure is applied to the dough to cause moisture to infiltrate the mixture into the sugar / cereal flour and other taste raw materials. The infiltration process is important, and then it is made into a granulated product that has been cut by passing it through a screen with a small hole, such as metal, or it is subjected to molding processing such as rounding and sizing, or a fabric that has been infiltrated with moisture by a press machine Whether to use a product prepared by cutting, crushing, drying and seasoning it may be appropriately selected depending on the intended use.

  FIG. 2 shows the extrusion granulation process. In addition to this, it is also possible to use a conventional round machine, granulator, or press machine.

  When dough obtained by adding moisture to sugar, cereal flour, and other ingredients with flavoring ingredients, the amount of moisture added varies depending on the mechanical pressure when granulated, rounded, granulated or pressed. There is a need. That is, when a large pressure is applied, the entire dough infiltrates with a small amount of moisture. In addition, when shaping | molding by hand, the water | moisture content of about 24-30 weight% is required when making dough with saccharides and grain flour. However, in the case of pressure kneading granulation or round molding, the dough becomes sticky and firm molding or granulation is not possible unless the moisture is less. In addition, moisture reduction is effective for shortening the drying time.

  Therefore, in the present invention, the moisture content is set to 3% by weight or more and 20% by weight or less in the heated food material dough. At first glance, this formulation looks very smooth, but when it is kneaded with pressure and granulated, rounded, sized, or press-molded, the water will infiltrate the entire fabric and has a viscosity that can be molded. Finished in dough. Above all, the drying and curing process is greatly shortened.

  For the reasons described above, the best mode in molding is a method by extrusion granulation. Few processes, time to completion, productivity, investment costs for equipment, wide installation location, ease of daily maintenance and difficulty of processing technology. It is superior to other molding methods in terms of versatility of blending and reduction of additives used.

[(A) extrusion granulation]
According to the process shown in FIG. 2, taste raw materials, such as saccharides, cereal flour, and blueberry puree, are weighed and mixed with a mixer or the like for 1-30 minutes. In addition, auxiliary materials such as coloring agents, acidulants, flavors, cellulose, pregelatinized starch, thickeners, emulsifiers and gelling agents can be mixed. Also included are gelatin and agar and processed products (mixing process).

  The basic composition of the raw materials is 0.1 to 99% by weight of saccharide, 0.1 to 99% by weight of cereal flour, and 0.01 to 40% by weight of flavoring raw materials. Preferably, sugars are 5-90% by weight, cereal flour is 10-90% by weight, and flavoring raw materials are 0.1-30% by weight, more preferably saccharides are 10-60% by weight and cereal flour is 15-70%. % By weight, 1% to 25% by weight of the taste material.

  In mixing the heated food material dough, the required amount is weighed, and then the operation is started so that the powder raw material is sufficiently uniformed. On top of that, it is better to mix raw materials such as liquid. After mixing the ingredients, the mixed dough is transferred to another container to calm the mixed dough (dough resting process). In addition, you may throw into an extrusion granulator without spending time. Be careful not to dry the dough when resting it. After the mixed dough is rested, it is mixed again (remixing step), and then the pressure extrusion granulation step is started. The remixing step can be omitted.

  In the pressure extrusion granulation process (for details, refer to Patent Document 2, FIG. 4, FIG. 5 and their related descriptions), the mixed dough introduced is called a screen by rotation of a screw connected to a motor. It is pushed into the surface with a hole of -30 mm.

  The screen is a mainly circular metal lid attached as a cover at the final point where the screw in the cylinder rotates and pushes the dough forward in the extruder. By making a hole in that part, the dough is discharged while being kneaded. The screen is sometimes called a die or a plate.

  In order to knead the dough, the area of holes formed in the screen is important. At first, use one with a number of holes with relatively large diameters. Then, it is passed through a hole having a diameter as large as that required for a heated food material. At this time, the mixed dough is pressurized between the rotating screw and the screen and is naturally kneaded. In this step, moisture is infiltrated into the mixed dough in a smooth and crusty state before being put into a lump of formable dough. That is, by passing the mixed dough for heated food several times through the extruder, the mixed dough with the expected viscosity and moisture infiltration is completed. Of course, it is also possible to obtain a heat-processed food of the expected size by a single extrusion depending on the ability of the extruder.

  The final screen hole size is about 1-10 mm in diameter. The thickness of the screen is also important. As the screen thickness increases, the efficiency of kneading improves, but the pressure for granulation must be increased. In other words, the power of the motor must be increased. By enlarging the motor, the mixture moves forward in a narrow hole with water infiltrated. However, increasing the horsepower of the motor or increasing the screen thickness will cause the temperature of the granulated dough to rise and cause the machine to retain heat, which will worsen productivity.

  Although the extruder has a smooth extruding effect due to a certain amount of heat, if it is heated too much, the dough in the cylinder may melt and the screw may idle, making it impossible to obtain a sufficient amount of extrusion. If a granulated product having the expected size cannot be obtained at one time, it is necessary to repeat this extrusion operation several times.

  For a constant screw pressure and screen thickness, the granulation load is determined by (pore diameter area × number of holes) / (screen area). However, if the hole area is extremely small, the raw material will heat up and the screw will begin to slide no matter how much the pressure is increased, and it will not be granulated.

  In general, when the horsepower of the motor is large (when the load pressure applied per unit area is large), a similar granulated product can be obtained even if the water content is reduced. When the granulated mixture comes out of the screen, the granulated product is cut into an appropriate length with a cutter outside the screen (cutting step).

  When adding a heated food material to processed flour foods such as bread and confectionery, it is versatile if it has a diameter of about 2-10 mm and a length of about 2-10 mm. If the granulated product is too small, it may be assimilated with dough or food, and the effect of the heated food material of the present invention may not be sufficiently exhibited. The shape of the hole in the screen is not limited to a circle, but may be a square, a heart shape, or other various shapes.

  When using it for processed flour foods, a long granule is made without cutting and then crushed by the mixing pressure when mixing the dough. This elongated granule is placed on a long stretched dough, and bread dough is molded. It is possible to cut it later.

  Thereafter, the granulated product is dried and cured while resting the granulated product (dry dough resting step). At this time, it is preferable to use a drying chamber in which the humidity is kept low. Furthermore, the time can be shortened by using various dryers such as a blower and a fluidized bed dryer. It is also possible to use a rotating bag such as a sugar coating machine.

  When the granulated product is firmly dried and hardened, it becomes a mixed seasoning process in which a fragrance is added with a mixer or the like. Then, it is weighed, filled and packed (metered and filled packaging process), and passed through a metal detector (metal detector process), packed, stored and shipped (packaging and shipping process).

  Extrusion granulation is the method with the highest production efficiency. However, during the mixing stage of the mixed dough for heated food materials, a strong pressure is applied to the mixed dough so that moisture and the like are infiltrated and kneaded. There is no problem even if the granulation process is applied. Rather than using a powerful kneader, it is better in terms of process and capital investment to perform extrusion kneading that also serves as granulation and molding using the pressure during extrusion granulation.

The important thing is to sufficiently infiltrate the mixed dough of the heated food material consisting of sugar, cereal flour and other flavoring ingredients. For example, it is sufficient if a pressure of 1 MPa / m ² or more is applied. It is.

  The water referred to here is water that is generally added at the time of blending, fruit puree or dairy products containing water, and is pre-included in sugars and cereal flour. Not included. That is, when the moisture content of the resulting mixture or granulated material is measured with a halogen moisture meter or the like, it is about 1-14% by weight higher than the apparent moisture content of the blend.

[(B) Round sizing, sizing]
In addition to extrusion granulation, a kneaded and wet mixed dough for heated food material can be formed using a rounding machine or a granulator.

  A general "round machine" is a powder dough that is sufficiently kneaded like bread or udon dough on the top of the machine. Squeeze the mixed dough into squares. After that, the cut horn-shaped mixed dough is fed between the plates that slide to the left and right, and is a device that forms the dough into a round shape by rolling the clay with the palm.

  However, if a large amount of sugar is added to the dough, the dough will stick to the machine and the operating time will be limited. Further, it takes time to clean and dry the rounding machine after cleaning, and the molding efficiency does not reach that of the extruder, but even this method can be implemented.

  “Granulator” is a method to drop a kneaded mixed dough of heated food material into a cylindrical tube, and there is a rotating disk on the bottom of the cylindrical tube. Is an apparatus that gradually removes corners and burrs and processes them into ellipses and spheres. Some of the discs are provided with a slope with a slightly higher center portion, and there are some discs that can be shaped and dried simultaneously by feeding dry air such as hot air into the cylinder.

  Next, with reference to FIG. 3, the shaping | molding method by rounding and sizing is demonstrated. The selection and blending of raw materials, the mixing process, the dough resting process, and the remixing process are the same as in FIG. 2 extrusion granulation. When rounding or sizing processing is involved, the addition of emulsifiers such as sucrose fatty acid esters, cellulose, gelatin, thickeners, stabilizers, gelling agents, pregelatinized starches, oils and fats stabilizes the machine and mixed dough. Can be improved. The same applies to press molding.

  There are various types of rounding machines and granulators, and there are various methods for rounding and granulating. Common to them is to press-knead the raw material of the heated food material, sufficiently wet the moisture into the raw material, adjust the mixed dough of appropriate hardness (pressure kneading step), and shape it into a spherical shape, etc. That is.

  A lump of mixed dough that has undergone the pressure kneading process is divided into appropriate sizes (divided cutting process) and applied to a rounding machine and a granulator (rounding and sizing process). As a result, it is formed into a spherical or rounded grain. When added to heat-processed food, a size of about 2-10 mm in diameter and 2-10 mm in length is suitable. The subsequent steps are the same as those after the dry dough resting step of extrusion granulation in FIG.

[(C) Press]
Next, press molding will be described with reference to FIG. Selection and blending of raw materials are the same as in the case of extrusion granulation in FIG. Further, the processes up to the remixing process and after the mixed seasoning process are the same as those in FIG.

  Next, pressure is applied to the previous mixed dough using a press machine to infiltrate water (pressing process). The mixed dough, which has been in a smooth state at the mixing stage, becomes a complete lump of dough after the pressing process, and can be adapted to the molding process.

In the pressing process, the greater the pressure applied, the faster the infiltration effect of the dough. For example, the pressure is sufficiently sufficient if a pressure of 1 MPa / m ² or more is applied. Apply pressure for 10-600 seconds and press several times while folding the dough. Alternatively, several roller-type presses whose intervals are gradually narrowed in the flow operation may be arranged, and pressure may be applied so that the mixed dough passes through the presses.

  Thereafter, the entire infiltrated dough may be dried and cured (dry dough resting step (left column)), and then divided and cut with a crusher or the like (pulverizing step). Or, if necessary, stretch and cut with a roller or the like, and then dry and harden (dry dough resting process (right column)). When the pulverization process has been performed, screening is performed in order to obtain a heated food material having a desired particle size by sieving or the like (sieving screening process). When added to processed flour foods, a size of about 2-10 mm in diameter and 2-10 mm in length is suitable.

  Hereinafter, usage examples of the material for heated food will be described. The heated food material is added to the wheat flour heated food in a total weight ratio of 0.1 to 90% by weight, more preferably 1 to 20% by weight.

[Wheat flour heated food (A)]
The wheat flour processed product (A) includes bread, French bread, butter roll, sweet bread, brioche, bagels, donuts, English muffins and the like.

・ Dough blending and preparation firing procedure 30 to 70% by weight of the total weight ratio of flour as the main ingredient, 0 to 40% by weight of water as the quasi-main ingredient, butter, margarine, animal and vegetable fats and oils, dairy products, egg products, salt, Sugar, malt, soybean flour, fresh yeast, dry yeast, yeast, swelling agent and the like were used.

  Using the above ingredients, the flour and other ingredients are mixed in an arbitrary amount until the gluten of the flour is optimized. At the end of mixing, heat food material is added and mixed for about 0.1-5 minutes. The input amount is in the range of 0.1% by weight or more and 90% by weight or less, and more preferably 1-20% by weight is suitable in terms of cost and sensory.

  The mixed dough is allowed to stand for 30 to 120 minutes at a room temperature of 25 to 40 ° C. and subjected to primary fermentation until the size of the original dough becomes 2-3 times. At this time, it is better to put the lid in a case so that the dough does not dry.

  After that, the dough is divided and re-rolled to remove gas from the dough. After fermenting the dough again at a room temperature of 25-40 ° C. for 30-90 minutes, the dough is divided and allowed to rest for 10-30 minutes. After that, it is molded, stuffed or put into a mold, and the secondary fermentation is performed for about 10-60 minutes until the size of the dough becomes 1.5-3 times.

  After fermentation, it is baked in an oven at 160-250 ° C. for 10-60 minutes. If you put it in a mold such as bread and bake it with a lid, you can prevent the shape from losing its shape by applying a light shock immediately after baking to remove the gas from the dough.

  In the case of a donut, it is fried while turning over at an oil temperature of 150-200 ° C. for 2-10 minutes after fermentation.

  In any product, you can see beautiful fruit juice and extract grains on the surface of the product and on the cut section. Unlike the invention according to Patent Document 2, a solid shape is maintained in the dough, and in the food material for heating food containing more than 25% by weight of the total weight excluding moisture, cavitation phenomenon Was suppressed. In addition, when the amount of grain flour is 30% by weight or more, a solid texture can be obtained.

  In addition, when the blending ratio of the cereal powder of the food material for heating is high, it may be added from the beginning of mixing. Although the size of the molded product is somewhat smaller than when it is added later, the entire fabric can be slightly colored. When the mixing ratio of the saccharide is high, care should be taken because a molded product may not remain at all if mixing is started from the beginning.

[Wheat flour heated food (B)]
The wheat flour heated food (B) is melon bread peel.
・ Dough formulation and preparation firing procedure
The procedure for manufacturing melon bread peel is as follows. Put butter or margarine in a bowl and knead with a whisk until it becomes creamy. Add sugar and mix until whitish. Add a little flour, swelling agent, water, and in some cases brandy, and mix it quickly and gently.

  At this time, the food material for heating food corresponding to the melon peel weight ratio of 1 to 25% by weight is added and mixed. Take a rest in the refrigerator until the dough for melon bread is made. The main body dough belongs to the wheat flour heated food (A), and the dough after the primary fermentation is divided and rolled, and then the melon peel is flattened and covered firmly.

  After that, the melon skin may be engraved with patterns or sprinkled with granulated sugar. Then, take the secondary fermentation for 30-40 minutes and bake for about 15 minutes at around 170 ° C without overheating. Immediately after baking, the top plate is lightly shocked to release the gas in the dough, so it does not collapse. In addition, if the food material is simply topped on the melon skin after molding, water is not sufficiently supplied to the present invention, so there is a concern about fire passage, so it is better to mix well with the melon skin dough. .

  40-60g of heated food ingredients are used as a standard for 10 skins of melon bread. Other ingredients include butter 40g, sugar 100g, beaten egg 40g, soft flour 200g, baking soda 4g, water 20g, and a little brandy.

  Moreover, after a suitable amount of confectionery bread dough is divided as an applied product of melon peel, a heated food material may be placed thereon and further covered with general melon peel or biscuit dough. Moisture and heat generated from confectionery bread, melon peel, and biscuit dough during baking add moisture and heat to the heated food material, changing its physical properties to appropriate hardness.

  When there is a lot of sugar, a juicy sugar solution flows between the melon peel and the biscuit dough. If the material for heated food is hard even after baking, moisture balance occurs by wrapping after waiting for rough heat and waiting overnight, resulting in an appropriate texture.

  When selling immediately after baking, if the amount of cereal flour added is reduced, or if the amount of cereal flour added cannot be reduced, water and heat can be supplied by adding a small heated food material, that is, The fire street gets better.

[Wheat flour heated food (C)]
The flour-heated food (C) includes confectionery and breads rich in oil, such as Danish, croissants and pie products.

・ Dough blending and preparation baking procedure Mix ingredients such as flour, sugar, butter, margarine, vegetable oil, water, egg, milk, salt and yeast in any amount and mix until the optimal wheat gluten is obtained. Mix lightly compared to regular bread.

  In the last 1-2 minutes of mixing, add 5-20% by weight of the heated food ingredients to the mix. Put it in a case so that it does not dry for about 30 minutes at a place of about 20-23 ° C., cover it and take primary fermentation. However, since it is a so-called rich composition containing more butter and the like than other doughs, there is little swelling.

  Then stretch the dough and rest in the freezer for 1-3 hours. Then take out the dough and fold it into several layers with butter. Again, the folded dough is rested in the freezer for 1-2 hours, if it is long, rested in the refrigerator for 1-2 days, then cut or rolled into isosceles triangles or squares, and the ingredients are placed or sandwiched. Take a secondary fermentation at a location of about 28 ° C. for about 25-45 minutes, apply a frosting egg and bake at 190-220 ° C. for 10-15 minutes.

  When using butter, the melting point is as low as 27-28 ° C., so the butter will melt if you are not careful when working in places with high temperatures. In the case of pie products, since yeast is not blended, the food material for heating is added, and after mixing, the dough is rested and then spread thinly and placed in a freezer for 1-3 hours. Then, put butter etc. into the taken out dough and fold it into several layers. After resting again in the freezer for 1-2 hours, cut and shape, pinch tools, apply glazed eggs and bake at about 200-220 ° C. for 15-35 minutes.

  Unlike ordinary bread processing, the dough is folded into multiple layers, so the size of the heated food material is better. In the case of a folded dough such as Danish, croissant, or pie, there is no problem not only mixing the dough itself but also folding the heated food material together when folding the dough.

[Wheat flour heated food (D)]
The flour heated food (D) includes pound cake, American muffin, cookies, biscuits, waffles, scones, hot cake cream puffs, sponges, cake donuts, steamed bread, Chinese buns and the like.

・ Dough formulation and preparation firing procedure Mix flours, sugar, butter, margarine, vegetable oil, water, eggs, milk, salt, baking powder, etc. and any combination of yeasts and yeast so that no lumps are formed. Finally, add 5-20% by weight of powdered food ingredients to mix. After resting the dough for a while, put it in a cup or mold, cut it out with a mold, or mold it by hand and bake it.

  In the case of steamed bread, after resting the dough (after fermentation if yeast is blended), steam for 15-25 minutes using a steamed steamer or steamer. When heated food ingredients are mixed with the dough, or folded between doughs such as melon peel, danish, croissant, etc., they can enjoy the heat, moisture, and steam during baking, change in physical properties, and heat denaturation of proteins , Starch is also alpha.

  The only exception is in the case of steamed buns or Chinese buns, and the means of heating is by steam, so there is no worry about unburned or unmelted even if it is simply topped.

  In addition, in the case of these doughs, if the specific gravity of the dough is too light, all of the mixed heated food material sinks down below the dough, and cannot be kept on the expected dough surface or inside the dough. Sometimes. Therefore, it is required that there is an appropriate specific gravity of the fabric.

  However, in the case of sponge dough, the heated food material sinks and reaches the laying paper laid under the sponge dough. In the case of a sponge, there is also a method of removing the cover sheet and commercializing it with this side facing up.

  In addition, when the dough is put in a cup with American muffin or the like and the topping is applied to the heated food material, it may appear as a dry baked state. In this case, the heated food material is pushed into the dough with a little finger or the like, and the problem is solved.

  When making small cookies or biscuits, it is better to use a small heated food material. This is because in the case of cookies and biscuits, the dough is small and thin, baked in a short time, and the dough contains little water. If you add a little more moisture than you normally make, or if you thicken the dough so that the heated food material is wrapped in the dough, it will be juicy. In particular, care should be taken not to cause dry baking in topping molding.

  In addition, in the wheat flour heated foods A to D, the supplied form may be any of a baked product, a semi-baked product, a frozen dough, a refrigerated dough, a mixed powder, and the like.

  In addition, there is no problem if additives such as an emulsifier, a sour agent, a preservative, a pH adjuster, and a nutrient enhancer are added as necessary. Wheat flour refers to strong flour, medium flour, weak flour, whole grain flour, processed products thereof, and mixed flour. The name and composition of the bread and the work procedure / time are appropriately changed and adjusted.

[Heated food]
It can also be applied to foods that are cooked by cooking or cooking fried food ingredients. Heated foods include common baked, fried, steamed, fried dishes, Japanese and Western Chinese. In addition, beverages and dressings that are sterilized by heating are also included in the heated food. And the distribution form is also possible at normal temperature, refrigeration, and freezing.

  In this case, it is better to use a heated food material having a relatively high proportion of grain flour. By reducing the sugar content, curry and garlic, flavoring ingredients and sauces, soy sauce, salt, and the like can be targeted as ingredients for cooking food ingredients.

  Traditionally powdered or liquefied materials can be provided as solids, so that storage and cooking can be imparted with flavors and textures, making it possible to create unprecedented dishes. it can.

  For example, when fried food ingredients are heated to a high temperature through a pan or the like, unlike when mixed with dough such as bread, changes in physical properties such as heat denaturation occur in a short period of time, and for food products It becomes the completed form of the material.

Claims (2)

In a food material containing moisture, it is a material for heated foods that can hardly be decomposed and hardly soluble and can retain its shape before being heated by being heated,
Completed as a heated food by adding the heated food material to the food material and heating,
For giving the heated food a texture different from the texture obtained by heating the food material,
Saccharide, cereal flour (excluding starch extracted from cereal grains), and flavoring raw materials are used as essential raw materials, and moisture is adjusted to make mixed dough. Heated food material characterized by being dried. Heating food heating food material according to claim 1, characterized by being heated with a food material obtained by adding the food material or water containing water.

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