JPH0231647A - Production of flour paste - Google Patents

Abstract

PURPOSE:To efficiently and sanitarily produce a flour paste delicious as same as custard pudding cooked in an iron pot by blending starch and wheat flour with whole egg and then heating and cooling the blend by a scratch-off type heat exchanger. CONSTITUTION:Whole egg of 15-50wt.% based on flour paste is dissolved in water, e.g. of <=8 times amount and starch and wheat flour are dispersed into the solution to absorb the egg ingredient into starch particle. The other raw material such a taste ingredient, oils and fats or gelling agent is added thereto and stirred so as to uniform the whole, heated at 105-120 deg.C by a scratch-off heat exchanger and then cooled at 55-60 deg.C.

Description

[Detailed Description of the Invention] <Industrial Application Field> The present invention relates to a method for producing flour paste used as a filling material for bread, cream puffs, cakes, etc., more specifically, using a scraping type heat exchanger, To industrially, hygienically, and efficiently produce a flower paste that is as delicious as custard cream cooked in a pot and has good melt-in-the-mouth texture.

<Conventional technology> Flower paste is manufactured with the goal of producing delicious, handmade custard cream that melts in the mouth, cooked in a pot.Therefore, various methods have been developed to improve the flavor and texture of flower paste. is being attempted.

It also increases the production efficiency of flower paste.

For hygienic production, attempts have been made to use a continuous scraping type heat exchanger to manufacture the flour paste, but during scraping, the flour paste is subjected to strong shear, and the gluten in the flour becomes sticky. 3! The disadvantage is that the gelatinized part of I flour covers the entire flour paste, making it very difficult to dry in the sun, resulting in a heavy texture, which does not match the modern preference for rafting, and does not allow you to fully enjoy the volume. .

Therefore, attempts were made to soften the texture by adding foam to flower paste, for example (Japanese Patent Publication No. 61/1999).
-48890) or by adding soybean protein to remove the starch odor (Japanese Patent Application Laid-Open No. 58-94336).

<Problem to be solved by the invention> However, the former simply whips flower pesto,
Even if the texture is simply softened, the pastiness caused by the use of starch does not go away, and the melt-in-the-mouth texture is not sharp.

The latter also weakens the starch odor, but leaves a sticky feeling, and
If a scraped type heat exchanger such as Onlator is used, the effect will be very weak.

Therefore, in the bakery and confectionery industries, there is a demand for a flower paste that satisfies physical properties such as appearance, structure, and texture, has good melt-in-the-mouth texture and texture, and is equivalent to umami-tasting handmade custard cream.

However, currently, in order to meet this demand, custard cream and flower paste that are cooked in a pot are used, but the yield is low and it is impossible to heat them above 100°C. It takes a long time and reduces productivity.

Furthermore, since the heating temperature does not exceed 100'C, heat-resistant bacteria may remain in the product, which poses a hygiene problem.

Therefore, it has been desired to develop a method for efficiently and hygienically producing flour paste that is delicious and melts in the mouth using a scraping heat exchanger.

The purpose of the present invention is to solve these problems, and to create a flour bete that has a good appearance and condition, melts in the mouth, has a good texture, and has the same flavor as custard cream cooked in a pot. The purpose is to provide an efficient and hygienic manufacturing method using a heat exchanger.

<Means for Solving the Problems> Therefore, 1. As a result of intensive research in order to solve the above problems, the present inventors found that among the raw materials for flour paste, after mixing starch and wheat flour with whole eggs, The present invention was completed based on the knowledge that the above object could be achieved by mixing it with raw materials and heating and cooling it in a scraping type heat exchanger.

<Function> The present invention requires starch and wheat flour to be mixed into whole eggs first, but this is because phospholipids such as lecithin contained in the egg yolk portion are mixed with gluten proteins in the starch and flour. As a result, starch particles partially react with phospholipids and are not completely gelatinized, and are wrapped by albumin, which increases their mechanical resistance and increases their mechanical resistance. This is because starch molecules are not destroyed by shear even when heated and cooled using a retractable heat exchanger, and the proportion of starch molecules that come out into the solution is reduced.

As a result, the flower paste becomes swollen to the same state as when it is slowly cooked in a pot, resulting in a flower paste that is not sticky and melts in the mouth.

Examples of the starch used in the present invention include processed starches that have been subjected to phosphoric acid crosslinking treatment, acid treatment, and enzyme treatment, raw starches such as potato starch, corn starch, waxy corn starch, wheat starch, and tapioca starch. Any starch that has not been subjected to gelatinization treatment can be used in the present invention.

As a component of wheat flour, all wheat flours can be used, regardless of the gluten content or even if the gluten is inactivated.

Further, as whole eggs, not only raw eggs but also processed eggs such as sweetened eggs and frozen eggs, which have gel-forming ability of albumen, can be used.

In addition, when using dried eggs, it is preferable to dissolve starch and wheat flour after dissolving the dried egg component in 8 times or less of water.

The amount of whole eggs added to flower paste is 15%~
50% by weight is preferred.

If the amount of whole eggs added is less than 15% by weight, the amount of starch will increase in order to obtain the shape retention of the flour paste.

In addition, the lecithin content and albumin content are reduced relative to starches.

As a result, the product becomes sticky, and it becomes impossible to obtain the crisp texture of custard cream cooked in a pot, which is undesirable.

In addition, if the amount of whole eggs added exceeds 50% by weight, a lot of scorch will appear on the egg white part, which will deteriorate the quality of the product.Also, the gel strength of the egg white will become too strong, causing syneresis and the resulting product. It is not desirable because the texture is too hard.

In this way, it is necessary to disperse starch and wheat flour in a solution containing egg components, adsorb the egg components onto starch particles, and then mix with other raw materials.

Other raw materials include taste components such as sugars and milk components, and oils and fats, and edible components of these are used alone or as a mixture of two or more.

Furthermore, as other raw materials, it is preferable to add a gelling agent in order to obtain physical properties closer to those of custard cream cooked in a pot. Examples of gelling agents include agar, pectin, carrageenan, gellan gum, etc. One type or a mixture of two or more of these can be used.

In order to achieve shape retention using only starches and whole eggs, it is necessary to increase the amount of these added, but since the water content of the whole system tends to be low, it is necessary to add these gelling agents appropriately. By adding a certain amount, the melt in the mouth becomes sharper,
It becomes possible to obtain tree-like flower paste.

This is because the gelling agent has stronger resistance to shear than other materials, and also has the effect of stabilizing the gel structure formed by whole eggs, thereby further stabilizing the quality of the product.

The amount of each gelling agent added needs to be greater than the amount that can form a gel.

Thereafter, the mixture is stirred so that the whole mixture is homogeneous, and heated and cooled using a scraping type heat exchanger.

As for heating conditions, it is necessary to heat the product to a temperature of 105°C or higher due to hygiene reasons and the fact that starches are difficult to gelatinize, but if the heating temperature is too high, browning or burning may occur. Therefore, it is desirable that the temperature be 105°C or more and 120°C or less.

Also, the speed of the scraping blade should be slow.

The market share for the product will be lower, and the state will be similar to that of cooked rice in a pot.

The cooling temperature is preferably between 55°C and 60°C.If the cooling temperature is lower than 55°C, the shear applied to the product will become too strong and the product will become too sticky, while if it exceeds 60°C, the parts of the product that are easy to cool and difficult to cool. This is undesirable because variations such as browning and differences in physical properties may occur between the parts.

<Effects of the Invention> The flower paste obtained by the present invention has physical properties very similar to those of custard cream cooked in a pot, has excellent texture and melts in the mouth, and is manufactured by heating for a short time, so it has excellent flavor. The degree of damage to the color is low, and changes in color tone due to browning are also suppressed.

In addition, since it is possible to heat the product to over 100℃ and to produce it continuously in a closed system, it is possible to produce products under almost sterile conditions, which improves production efficiency, stabilizes quality, and improves hygiene. is planned.

The flower paste obtained in this way is closer to real custard cream, and matches the current taste for authentic, luxury, and gourmet products.

It will be possible to eat it as is, or use it as a filling or topping material for conventional breads and sweets, giving it a higher quality feel than conventional products.

It is also possible to perform a baking or steaming process after filling.

<Examples> Hereinafter, the present invention will be explained in more detail with reference to Examples and Comparative Examples, but the present invention is not limited thereto.

Examples 1-4. Comparative Examples 1 to 3 For Examples 1 to 4 and Comparative Examples 1 to 3, flower pastes were manufactured by the following manufacturing method at the blending ratios shown in Table 1.

Manufacturing method 1 (Examples 1 to 4. Comparative examples 1 to 2) Flour and starch were first added to 20% sweetened whole eggs in the proportions shown in Table 1, and stirred to uniformly disperse the flour and starch. added.

Then, after the powder is evenly dispersed, in advance.

Sugar, skim milk powder, gelling agent, and flavor were dissolved in water and added to the aqueous phase.

After that, the water phase was heated to 60°C, butter was added,
Stir to make the whole mixture homogeneous.

The homogenized raw material is passed through a scraping type heat exchanger (Onlator, Contherm, etc.), heating temperature: 105°C, heating time: 1 minute, scraping blade rotation speed: 150 r.
Heated at pm.

Then, the product temperature at the filling port was adjusted to 55 to 60° C., and the product was cooled at a rotation speed of the cooling tower blades: 150 rpm.

Manufacturing method 2 (comparative example 3) After adding wheat flour and starch to water, sweetened whole eggs, sugar, skim milk powder, gelling agent, and flavor were added, and after raising the temperature to 6°, butter was added.

The subsequent heating and cooling steps were Examples 1 to 4 and Comparative Examples 1 to 2.
A product was obtained according to the procedure.

Five experienced panelists tasted the flower paste thus obtained and conducted the tests shown in Table 2. The results are shown in Table 2.

As is clear from the above, according to the production method of the present invention, a product that satisfies the requirements for flavor, texture, and physical properties can be obtained.

Further, if the whole egg content is 15% to 50% by weight, a better flour paste can be obtained.

Furthermore, when a gelling agent such as carrageenan is added, its characteristics become even clearer, and a product equivalent to a custard cream cooked in a pot that has both flavor, texture, and physical properties can be obtained.

However, as is clear from the results of Example 3 and Comparative Example 3 with the same formulation, if starch and flour are not mixed with whole eggs first,
The flavor has a strong starch odor and a stickiness characteristic of starch, making it the same product as conventional flower pastes.

Claims (1)

[Claims] A method for producing flour paste, which is characterized by mixing starch and wheat flour with whole eggs among the raw materials for flour paste, then mixing with other raw materials, and heating and cooling in a scraping-type heat exchanger.