JP6659487B2 - Manufacturing method of heat-treated flour - Google Patents

Description

  The present invention relates to a method for producing a heat-treated flour suitable for bakery foods, fried food clothing, and the like.

  BACKGROUND ART Conventionally, heat treatment of flour has been performed for the purpose of inactivating, sterilizing, improving quality, and the like of contaminant proteins and enzymes contained in flour such as flour. For example, in Patent Document 1, as a method of producing a flour composition suitable for steamed buns, steamed breads, steamed cakes such as steamed cakes, a mixture of flour and an emulsifier is indirectly heated in a closed container, A method is described in which the heat treatment conditions at that time are a product temperature of 80 to 150 ° C. and a treatment time of 5 to 120 minutes.

JP 2007-117002 A

  An object of the present invention is to provide a method for producing a heat-treated flour which is excellent in secondary processing properties and can produce a flour-containing food having a good texture.

  The present invention is a method for producing a heat-treated flour in which the raw meal is indirectly dry-heat-treated to raise the product temperature of the raw meal and then subjected to a wet heat treatment.

  ADVANTAGE OF THE INVENTION According to this invention, the heat-processed flour which is excellent in secondary processability and can manufacture the flour containing food with favorable texture is provided, and the batter mix containing this heat-treated flour is provided.

  As the raw material flour used in the present invention, those usually used for various foods can be used without particular limitation, for example, flour such as strong flour, semi-strong flour, medium flour, soft flour, durum flour, buckwheat flour, corn Flour, barley flour, rye flour, barley flour, meal, flour, etc. can be mentioned, and one of these can be used alone or in combination of two or more depending on the use of the heat-treated flour. The amylose / amylopectin ratio of the raw meal used in the present invention is not particularly limited.

  In the method for producing a heat-treated flour of the present invention, the raw flour is indirectly dry-heat-treated to raise the temperature of the raw flour, and then subjected to a wet heat treatment. In this way, by performing indirect dry heat treatment and wet heat treatment on the raw meal in this order, the secondary processing of the resulting heat-treated flour can be performed in comparison with the conventional case where only one of the two treatments is performed on the raw meal. And the flour-containing food obtained using the heat-treated flour can be further improved in texture.

  Indirect dry heat treatment according to the present invention is performed in order to reduce the amount of steam required in the subsequent wet heat treatment by increasing the temperature of the raw material flour to be treated, without adding moisture to the raw material flour, This is a process of indirectly heating this. The indirect heating of the raw material flour can be performed by putting the raw material flour into a container having thermal conductivity and heating the raw material flour from outside the container by a heating means. As the heating means, for example, a direct heat can be used in addition to a heat medium such as saturated steam, superheated steam, and hot water.

  The indirect dry heat treatment according to the present invention can be carried out, for example, by indirectly heating the raw flour without moisture in a closed vessel while stirring. Such an indirect heat treatment can be performed according to a conventional method using a known jacketed stirrer. This jacketed stirrer usually contains a raw material flour as an object to be treated, and has a cylindrical container capable of functioning as a conveying path for the object to be treated, and an axially extending inside of the container, and a stirring blade is attached to the outer periphery. And a heating medium flowing jacket provided on the outer periphery of the container, and the stirring blade is rotated by rotating the shaft in a state where a heating medium such as hot water or steam is passed through the jacket. Thereby, the raw meal in the container can be heated while being stirred. If the raw material flour is introduced into the container of the jacketed stirrer without adding water and operated according to a conventional method, the raw material flour can be indirectly dry-heat-treated. In addition, in the jacketed stirring device having such a configuration, the stirring device having a hollow hollow shaft and configured to supply a heat medium into the hollow hollow shaft is also suitable for performing the indirect dry heat treatment according to the present invention. However, in such a stirring device, the jacket for flowing the heat medium around the container may not be provided. As a stirrer provided with such a hollow shaft, for example, there is a stirrer described in JP-A-2004-9022.

  Regarding the conditions of the indirect dry heat treatment according to the present invention, the treatment time is preferably 0.1 to 60 seconds, more preferably 1 to 40 seconds, particularly preferably 2 to 30 seconds, and the temperature of the raw material flour to be treated. Is preferably raised to a predetermined temperature of 60 ° C. or lower. The maximum temperature of the raw material flour in this indirect dry heat treatment is preferably 20 to 50C, more preferably 25 to 40C. It takes only 0.1 to 60 seconds for the temperature of the raw material flour to reach a predetermined temperature (maximum temperature) of 60 ° C. or lower, and the time for maintaining the maximum temperature is not limited. In the indirect dry heat treatment, if the maximum temperature of the raw material flour is too low or the processing time is too short, the effect of improving the secondary workability and texture may not be sufficiently obtained. If the temperature is too high or the treatment time is too long, there may be inconveniences such as burning of the raw material flour.

  In the method for producing a heat-treated flour according to the present invention, the raw material flour that has been subjected to the indirect dry heat treatment described above is subjected to a wet heat treatment. The raw material flour at the time of shifting from the indirect dry heat treatment to the wet heat treatment needs to maintain a predetermined maximum temperature reached by the indirect dry heat treatment, preferably 60 ° C. or less. Here, “maintaining the highest product temperature” means that the product temperature of the raw material flour immediately before the wet heat treatment is within the range of the maximum product temperature ± 2 ° C. in the indirect dry heat treatment. Normally, the wet heat treatment is performed immediately after the indirect dry heat treatment, so the time interval between the two treatments is substantially equal, but if the maximum temperature of the raw material flour in the indirect dry heat treatment is maintained, the indirect dry heat treatment And the subsequent moist heat treatment need not necessarily be continuous, and the time interval between the two treatments may be several days.

  The wet heat treatment according to the present invention is a process of heating the raw meal while maintaining the water content of the raw meal to be treated or adding water to the raw meal. As a preferred example of the wet heat treatment according to the present invention, there is a wet heat treatment in which the raw material flour and saturated steam are introduced into a closed container and heated under pressure. In addition to the aluminum pouch, the wet heat treatment is performed by stirring with the jacket. It can be performed using an apparatus. In this preferred wet heat treatment, water may be added to the raw material flour, and the amount of water to be added is preferably 0 to 30% by mass, more preferably 1 to 20% by mass, based on the total mass of the raw material flour. Note that “under pressure” in this preferred wet heat treatment mainly means a case where the container is pressurized by steam filled in the container, and an object such as an extruder (a member corresponding to a screw provided in an extruder) is used. It does not include the case where the raw material flour is brought into a pressurized state by being brought into contact with the raw material flour. Another preferred example of the wet heat treatment according to the present invention includes a process of adding and heating and kneading raw material flour using a single-screw or twin-screw extruder.

  In the wet heat treatment according to the present invention, the temperature of the raw material flour that has undergone the indirect dry heat treatment is 80 to 120 ° C, more preferably 85 to 115 ° C, particularly preferably 90 to 110 ° C, and preferably 1 to 60 seconds. It is more preferable to maintain the pressure for 2 to 30 seconds, particularly preferably for 5 to 10 seconds. In the wet heat treatment, if the temperature of the raw material flour is too low or the processing time is too short, the effect of improving the secondary workability and the texture may not be sufficiently obtained. If the treatment time is too long or the treatment time is too long, there may be inconveniences such as burning of the raw material flour.

  The heat-treated flour, which is a production result produced by the production method of the present invention, can be secondarily processed and used for various food applications. A typical use of such a heat-treated flour is a bakery food. The bakery food as referred to in the present invention is a fermented or non-fermented dough obtained by adding flour as a main raw material and, if necessary, adding auxiliary materials such as yeast, a leavening agent (such as baking powder), water, salt, and sugar. Refers to foods obtained by subjecting to heat treatment such as baking, steaming, and frying. Examples of bakery foods to which the present invention can be applied include breads; cakes; baked confectionery such as waffles, shoes, and biscuits; and fried confectionery such as donut. Examples of breads include bread (eg, roll bread, white bread, black bread, French bread, dry bread, coppé bread, croissant, etc.), cooked bread, sweet bread, steamed bread, and the like. Examples of cakes include sponge cake, butter cake, roll cake, hot cake, busse, baumkuchen, pound cake, cheese cake, snack cake, muffin, bar, cookie, pancake, and the like.

  In the bakery food mix, the content of the heat-treated flour, which is the production result of the present invention, is not particularly limited as long as it is appropriately adjusted according to the type of the bakery food for the purpose of production, but is not particularly limited, but based on the total mass of the mix. , Preferably 10 to 90% by mass, more preferably 20 to 80% by mass. If the content of the heat-treated flour is too small, the use of the heat-treated flour is insignificant, and if it is too large, the secondary workability may be deteriorated.

  In the bakery food mix, as a flour other than the heat-treated flour which is the production result of the present invention, for example, flour such as strong flour, semi-strong flour, medium flour, soft flour, durum flour, rye flour, barley flour, buckwheat One or more of flour, rice flour, soy flour, corn flour and the like may be contained. In addition, the bakery food mix, as an auxiliary material other than flour, for example, potato starch, corn starch, waxy starch, wheat starch, and these were subjected to treatment such as pregelatinization, etherification, esterification, crosslinking, and oxidation. Modified starch; Sodium bicarbonate (baking soda), baking powder, swelling agent such as ammonium carbonate, ammonium bicarbonate, ammonium chloride or yeast; Fats and oils such as salad oil; Sugars such as sugar; Eggs such as whole egg, egg white, egg yolk Dairy products such as milk, skim milk powder and butter; salts such as salt; and one or more additives such as emulsifiers, thickeners, acidulants, spices, spices, colorings, fruit juices, fruits and vitamins. May be.

  Further, the heat-treated flour, which is a production result of the present invention, is also useful as a fried food batter, and can be used for a fried food mix containing the same. Examples of fried foods include fried tonkatsu, tempura, fried chicken, and fried chicken. This mix for fried food is a powder under normal temperature and normal pressure, and can be used by directly sprinkling on ingredients as in the case of, for example, producing fried chicken. It can also be used by attaching it to ingredients. That is, the heat-treated flour that is the product of the present invention can be used as a raw material for a batter mix that is mixed with water to form a batter solution. Similar to the bakery food mix described above, the fry mix or batter mix can appropriately contain other components other than the heat-treated flour. In the mix for fried food or batter mix, the content of the heat-treated flour that is the production result of the present invention is not particularly limited as long as it is appropriately adjusted according to the type of fried food for the purpose of production, but is not particularly limited, but based on the total mass of the mix. And preferably 10 to 90% by mass, more preferably 20 to 80% by mass.

EXAMPLES The present invention will be described in more detail with reference to Examples, but the present invention is not limited to the following Examples. Examples 4, 8, 9, 13, 14, and 18 are reference examples.

[Examples 1 to 3]
A flour (Nisshin Flour Mill Co., Ltd., water content: 14% by mass, product temperature: 10 ° C.) was used as a raw material flour, and the flour was subjected to an indirect dry heat treatment as a first heat treatment, and a wet heat treatment as a second heat treatment. Heat treatment was performed to produce heat treated flour.
More specifically, first, in the stirring device with the jacket, saturated steam is supplied to a heating medium flowing jacket provided on the outer periphery of a cylindrical container (conveying path of the object to be treated) that stores the raw material flour as the object to be treated. The container is heated to a predetermined temperature in advance, the raw material flour is introduced into the heated container without adding moisture, and the shaft with stirring blades in the container is rotated to convert the raw material flour. While stirring, the raw material flour was indirectly subjected to dry heat treatment with the saturated steam in the jacket to raise the temperature of the raw material flour to a predetermined temperature (first heat treatment).
Subsequently, saturated steam is introduced into the vessel of the jacketed stirrer immediately after the first heat treatment so that the maximum temperature of the raw material flour reached in the first heat treatment (indirect dry heat treatment) is maintained. Then, the raw material flour in the container was brought into contact with the raw material flour, and in this state, the shaft was rotated to stir the raw material flour, thereby performing a wet heat treatment for maintaining the raw material flour at a predetermined temperature for a predetermined time (second example). Heat treatment).

[Comparative Example 1]
Heat-treated flour was produced in the same manner as in [Examples 1 to 3], except that only wet heat treatment was performed without performing indirect dry heat treatment on the raw material flour.

[Comparative Example 2]
Heat-treated flour was produced in the same manner as in [Examples 1 to 3], except that only indirect dry heat treatment was performed on the raw material flour without performing wet heat treatment.

(Test example)
Using the heat-treated flour of each example and comparative example, a donut, which is a kind of bakery food, was produced by the following method. The texture of the obtained donut was evaluated by 10 panelists based on the following evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 1 below. In addition, the evaluation result of the flour as a raw material flour which did not perform any heat treatment was put on the following Table 1 as a control example.

[Production method of donut]
All the following dough ingredients were placed in a commercially available mixer for baking, and mixed (low speed, 4 minutes, medium speed, 3 minutes) to prepare dough. The prepared dough was allowed to stand still in an environment at room temperature of 27 ° C. and humidity of 75% RH, and fermentation time (floor time) was set to 20 minutes. Then, the dough was divided into 28 g pieces, and the divided dough was formed into a ring shape. Thereafter, the edible oil was fried at 190 ° C. for 90 seconds (45 seconds per one side of the dough) to obtain a donut.
Dough ingredients: 100 parts by mass of heat-treated flour, 3.5 parts by mass of baking powder, 0.9 parts by mass of salt, 30 parts by mass of sugar, 5 parts by mass of skim milk powder, 6 parts by mass of fat (shortening), 30 parts by mass of whole egg, water 45 parts by mass.

(Evaluation criteria for texture of donut)
5 points: Sakumi is good and taste is good.
4 points: Sakumi is present, but the taste is slightly inferior.
3 points: Sakumi is present, but poor lip taste. 2 points: No sakumi, poor lip taste, and somewhat dumpling.
1 point: There is no sakumi and remains in the mouth like a dumpling.

  As shown in Table 1, in Examples 1 to 3 in which the indirect dry heat treatment and the wet heat treatment were sequentially performed on the flour, the texture of the donut was compared with Comparative Example 1 in which only the wet heat treatment was performed without performing the indirect dry heat treatment. Was excellent. In Comparative Example 2, where only the indirect dry heat treatment was performed and the wet heat treatment was not performed, the texture of the donut was almost as bad as the control without any heat treatment. From the above, in order to produce a heat-treated flour that can provide a secondary processed food having a good texture, it is effective to perform indirect dry heat treatment and wet heat treatment on the raw material flour in this order. Understand.

[Examples 4 to 18 and Reference Examples]
Heat-treated flour was produced in the same manner as in [Examples 1 to 3], except that the conditions of the heat treatment for the raw material flour were appropriately changed.
Donut was produced in the same manner as described above using the heat-treated flour of each example, and the texture was evaluated by 10 panelists based on the evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 2 below.

  Examples 4 to 8 are examples of studying the processing time in the first indirect dry heat treatment, and Example 9 is an example of studying the maximum temperature of the raw material flour in the indirect dry heat treatment, Reference Example, and Example 10. Examples 13 to 13 are examples of studying the processing time in the wet heat treatment as the second heat treatment, and Examples 14 to 18 are examples of studying the temperature of the raw material flour in the wet heat treatment. The treatment time in the indirect dry heat treatment is preferably 0.1 to 60 seconds, and the maximum temperature of the raw material flour in the indirect dry heat treatment is 40 to 70 ° C. in comparison with Example 3 and Example 9. C. is preferable, and the treatment time in the wet heat treatment is preferably 1 to 60 seconds, and the product temperature of the raw material flour in the wet heat treatment is preferably 80 to 120C.

Claims (2)

A method for producing a heat-treated flour, which is indirectly dry-heat-treated to raise the temperature of the raw material flour and then heat-moisture-treated.
Perform the dry heat treatment for 0.1 to 60 seconds, raise the temperature of the raw material flour to a predetermined temperature of 60 ° C. or less,
The heat moisture treatment Ri processing der to maintain the product temperature 80 to 120 ° C. of the raw material flour 1-60 seconds,
A method for producing a heat-treated flour, wherein the raw flour is a flour .   The method for producing a heat-treated flour according to claim 1, wherein the heat-treated flour is used as a raw material of a batter mix that is mixed with water to form a batter solution.