JPH01141555A - Preparation of flour pastes - Google Patents
Preparation of flour pastesInfo
- Publication number
- JPH01141555A JPH01141555A JP62296145A JP29614587A JPH01141555A JP H01141555 A JPH01141555 A JP H01141555A JP 62296145 A JP62296145 A JP 62296145A JP 29614587 A JP29614587 A JP 29614587A JP H01141555 A JPH01141555 A JP H01141555A
- Authority
- JP
- Japan
- Prior art keywords
- pressure
- raw material
- material mixture
- pastes
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000013312 flour Nutrition 0.000 title abstract description 9
- 238000002360 preparation method Methods 0.000 title description 4
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 abstract description 6
- 235000019698 starch Nutrition 0.000 abstract description 6
- 239000008107 starch Substances 0.000 abstract description 6
- 238000010411 cooking Methods 0.000 abstract description 5
- 241000209140 Triticum Species 0.000 abstract description 3
- 235000021307 Triticum Nutrition 0.000 abstract description 3
- 238000007796 conventional method Methods 0.000 abstract description 3
- 238000001816 cooling Methods 0.000 abstract description 3
- 238000013019 agitation Methods 0.000 abstract 1
- 210000003254 palate Anatomy 0.000 abstract 1
- 235000011837 pasties Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 6
- 238000010438 heat treatment Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 235000000346 sugar Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 244000299461 Theobroma cacao Species 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000019197 fats Nutrition 0.000 description 2
- 235000013310 margarine Nutrition 0.000 description 2
- 239000003264 margarine Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 150000008163 sugars Chemical class 0.000 description 2
- 229920002261 Corn starch Polymers 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013861 fat-free Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
Landscapes
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
Abstract
Description
【発明の詳細な説明】
［産業上の利用分野コ
本発明はフラワーペースト類の製造方法、さらに詳しく
は、熱源を要せずしてフラワーペースト類の原料混合物
をポンプ等によって昇温、糊化する方法に関する。[Detailed Description of the Invention] [Industrial Field of Application] The present invention relates to a method for producing flower pastes, and more specifically, a method for heating and gelatinizing a raw material mixture for flower pastes using a pump or the like without the need for a heat source. Regarding how to.
［従来の技術］
フラワーペーストは小麦粉および澱粉を主要原料とし、
その池水、糖類、マーガリンまたはショートニング等の
油脂、更に必要に応じチョコレート、ココア等のほか、
各種香料を混合・加熱して糊化されたものであり、パン
生地に包み込んでのち焼成するフィリングや、焼成後の
パン表面に絞り込み、もしくは塗布するトッピングの材
料として多量使用されている。[Conventional technology] Flour paste is made from wheat flour and starch as main ingredients.
In addition to the pond water, sugars, fats and oils such as margarine or shortening, and chocolate and cocoa as necessary,
It is a gelatinized product made by mixing and heating various flavorings, and is used in large quantities as a filling that is wrapped in bread dough and then baked, and as a topping material that is squeezed or spread on the surface of bread after baking.
このようなフラワーペースト類は一般に原料仕込み、炊
上げ、冷却という工程を経て製品化される。具体的には
あらかじめ小麦粉および澱粉を水と混合した澱粉乳を仕
込タンクに注入し、攪拌しながら糖類、油脂、調味料さ
らに必要に応じて各種香料を添加して均一に混合しつつ
、４０〜５０℃に加温し、これを連続熱交換機を通して
攪拌しながら、最終的に９０〜１００℃に昇温して澱粉
をα化せしめて糊状としく炊上げ）、ついで連続的に冷
却して製品を得る。この際熱交換機には熱源としてかな
りのエネルギーが消費され、また炊上げに要する時間も
生産性に多大の影響を及ぼしている。Such flower pastes are generally made into products through a process of preparing raw materials, cooking, and cooling. Specifically, starch milk prepared by mixing wheat flour and starch with water is poured into a preparation tank, and while stirring, sugars, fats and oils, seasonings, and various flavorings are added as necessary and mixed uniformly. The starch is heated to 50°C, stirred through a continuous heat exchanger, and finally heated to 90 to 100°C to gelatinize the starch (cooked to a paste-like consistency), then continuously cooled. Get the product. At this time, the heat exchanger consumes a considerable amount of energy as a heat source, and the time required for cooking has a great impact on productivity.
更に熱交換機の攪拌によって生ずる製品はねばりが強く
ヘラ切れが悪く、食味して口どけが好ましくない。Furthermore, the product produced by stirring in the heat exchanger is sticky, difficult to cut with a spatula, and tastes undesirable.
［発明が解決しようとする問題点］
本発明の目的は、炊上げ時のエネルギー原単位を向トさ
せ、生産性を高めたフラワーペースト類の製造方法を提
供することと、更に熱交換機の攪拌によって生ずる製品
のねばりを除き、ヘラ切れの良いフラワーペースト類を
提供することにある。[Problems to be Solved by the Invention] An object of the present invention is to provide a method for producing flour pastes that reduces energy consumption during cooking and increases productivity, and also to To provide flower pastes that can easily be cut with a spatula by removing the stickiness of the product caused by the process.
［問題点を解決するための手段］
本発明は、フラワーペースト類の製造方法において、原
料混合物の昇圧工程を組込むことを特徴としたものであ
る。[Means for Solving the Problems] The present invention is characterized in that a step of increasing the pressure of a raw material mixture is incorporated in a method for producing flour pastes.
本発明の昇圧工程を組込んだフラワーペースト類の製造
方法は、原料仕込み、昇圧、冷却の工程となる。すなわ
ち従来と同様に仕込みタンクにおいて、すべての原料を
仕込み、攪拌混合して約４０〜７０℃に予備加温してお
き、次いで昇圧する。昇圧に用いる装置はいかなるもの
であってもよく、例えば高圧ポンプが使用でき、特に高
圧プランジャーポンプが高圧を得る点で好ましい。昇圧
工程における必要圧力は、仕込み原料の組成によりまた
予備加温の温度によフて異るが、５００〜１５００ ｋ
ｇ／ｃｍ２である。このような昇圧することにより、仕
込み原料の温度が急激に上昇し、糊化が行われる。一般
に圧力を高くするほど仕込み原料の温度の上昇は大とな
り、−例をあげれば次のような結果が得られている。The method for producing flour pastes incorporating the pressure increasing step of the present invention includes the steps of charging raw materials, increasing the pressure, and cooling. That is, as in the conventional case, all the raw materials are charged in a charging tank, stirred and mixed, preheated to about 40 to 70°C, and then the pressure is increased. Any device may be used to increase the pressure; for example, a high-pressure pump can be used, and a high-pressure plunger pump is particularly preferred since it can obtain high pressure. The required pressure in the pressure increasing step varies depending on the composition of the raw materials and the preheating temperature, but is 500 to 1500 k
g/cm2. By increasing the pressure in this manner, the temperature of the raw material to be charged rises rapidly, and gelatinization is performed. Generally, the higher the pressure, the greater the rise in the temperature of the raw materials.For example, the following results have been obtained.
高圧ポンプ通過前後の品温変化
ポンプから排出されて常圧になったペーストは常法によ
り冷却製品化される。Temperature changes before and after passing through the high-pressure pump The paste discharged from the pump and brought to normal pressure is cooled and turned into a product by a conventional method.
以上のように本発明の方法によれば加熱にょる炊上げが
不要になるため、エネルギー原単位は向上し、またポン
プの吸入から昇圧・排出までの時間が極めて短いから、
フラワーペーストの生産性も向上する。ポンプに多連の
ものを採用することにより、この工程は実質的に連続工
程とすることができる。As described above, according to the method of the present invention, there is no need for cooking by heating, so the energy consumption rate is improved, and the time from pump suction to pressure increase and discharge is extremely short.
Productivity of flower paste also improves. By employing multiple pumps, this process can be made substantially continuous.
以下実施例によってさらに詳細に説明する。The present invention will be explained in more detail below using examples.
［実施例］
コーンスターチ６．７ｋｇ、マーガリン１４．０ｋｇ、
説脂粉乳１２．０ｋｇ、卵白１．５ｋｇ、上白糖２５．
０ｋｇ、香料その他１．５ｋｇ、水３９．３ｋｇを常法
により仕込みタンクに投入し、攪拌しながら６０℃に昇
温混合した。[Example] Cornstarch 6.7kg, margarine 14.0kg,
12.0 kg of non-fat milk powder, 1.5 kg of egg whites, 25.0 kg of caster sugar.
0 kg, 1.5 kg of fragrances and other ingredients, and 39.3 kg of water were charged into a preparation tank using a conventional method, and the mixture was heated to 60° C. while stirring.
上記仕込みタンク１バツチを、それぞれ下記の昇圧装置
および昇圧条件で昇圧操作を経て、放置冷却して得られ
たフラワーペーストを、従来の連続熱交換機（温度９５
〜１００℃、滞留時間５〜７）使用によるフラワーペー
ストと、その性能を比較して次表に示した。Each batch of the above-mentioned preparation tank was pressurized using the following pressure-boosting device and pressure-boosting conditions, and then left to cool.
-100°C, residence time 5-7) A comparison of the flower pastes used and their performance is shown in the following table.
上表で明らかな通り、本発明方法で得たフラワーペース
トはさくい状態でヘラ切れも良く、取扱い易い。また、
食味して口とけがよく高級な糊状を呈していた。As is clear from the above table, the flower paste obtained by the method of the present invention can be easily cut with a spatula in a scooped state and is easy to handle. Also,
It tasted good, melted in the mouth, and had the texture of a luxurious paste.
Claims (1)
昇圧工程を組込むことを特徴とするフラワーペースト類
の製造方法。A method for producing flower pastes, which comprises incorporating a step of increasing the pressure of a raw material mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62296145A JPH01141555A (en) | 1987-11-26 | 1987-11-26 | Preparation of flour pastes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP62296145A JPH01141555A (en) | 1987-11-26 | 1987-11-26 | Preparation of flour pastes |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPH01141555A true JPH01141555A (en) | 1989-06-02 |
Family
ID=17829731
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP62296145A Pending JPH01141555A (en) | 1987-11-26 | 1987-11-26 | Preparation of flour pastes |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH01141555A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0804884A2 (en) * | 1996-04-23 | 1997-11-05 | Cpc International Inc. | High-pressure-treated starch |
-
1987
- 1987-11-26 JP JP62296145A patent/JPH01141555A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP0804884A2 (en) * | 1996-04-23 | 1997-11-05 | Cpc International Inc. | High-pressure-treated starch |
| EP0804884A3 (en) * | 1996-04-23 | 1999-01-27 | Cpc International Inc. | High-pressure-treated starch |
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