JPH04179433A - Process for improving quality of frozen food - Google Patents

Abstract

PURPOSE:To improve the quality of the subject food which can easily be regenerated by thawing and is resistant to degradation of quality by adding a specific cereal flour containing gelatinized starch to wheat flour, etc., adding water, etc., subjecting the mixture to mixing, forming, hot-molding, etc., and preserving in frozen state. CONSTITUTION:Water is added to cereals having high starch content (e.g. wheat, barley, rice or potato) or flour of the cereals added with vegetables, minerals, etc., at need to obtain a mixture having water-content of 15-40wt.%. The obtained mixture is heated at the material temperature of >=80 deg.C (preferably 90-140 deg.C) with a screw extruder to gelatinize the contained starch and extruded through a nozzle to expand the mixture. The product is dried and crushed. The obtained cereals containing gelatinized starch are added to wheat flour, rye flour, etc., mixed with water and other additives and subjected to forming, hot-molding or forming and heating. The formed product is preserved in frozen state to achieve the objective quality improvement.

Description

[Detailed description of the invention] [Industrial application field] Foods such as bread, which are made by adding water to wheat flour, mixing it, adding yeast to ferment it, or adding eggs or a leavening agent, etc., and molding, molding and heating, or heat molding. , concerning methods for improving the quality of frozen processed foods such as castella cakes, sponge cakes, steamed bun skins, dorayaki skins, pancakes, donuts, okonomiyaki, etc., which are frozen and preserved for reuse at mealtimes, especially - fast food. It is valuable for use in the field.

[Conventional technology]

Conventionally, when producing foods that are frozen and preserved by adding water to flour, mixing it, molding it, heating it, or molding and heating it,
Dough was manufactured by paying close attention to the amount of water and heating time, or by adding quality improvers such as soybean flour, and then stored frozen. However, there are many aspects that rely on intuition, such as the amount of water in the dough and the heating time, and when frozen preserved products of these products are heated in a microwave oven, etc., they become inelastic, difficult to bite into, and have a texture that sticks to the teeth when chewed. When the food is not warmed enough, it becomes crumbly, hard, and watery in texture, making thawing and heating unstable, and causing problems in elasticity, moisture retention, and texture. Furthermore, when making highly processed bean paste buns, hamburgers, sauces, salads, etc. sandwiches, etc., for example, when making hamburgers, the side of the bread that holds the hamburger, sauce, etc. gets wet due to the spilled liquid and the structure of the bread is deformed. However, there are many quality problems, and the solution was to grill the side that holds the hamburger steak and dehydrate it until it becomes brown.

In addition, Japanese Patent Application No. 59-84074 describes a method for producing foods that are made by adding water to wheat flour and mixing and molding, heating, or molding and heating, which is disliked because it has a dumpling-like texture that sticks to the teeth. Then, water was added to grains or flour with a high starch content to adjust the moisture content to 10 to 40% by weight, and the mixture was heated and pressurized to a temperature of 100°C or higher using a screw extruder, then depressurized and fired. A method has been proposed in which post-milled grain flour containing pregelatinized starch is added to wheat flour, mixed with water and other additives, and then heated and molded or molded and heated. There is no mention of the significant quality improvement effect of frozen processed foods when

[Problem to be solved by the invention] When producing foods that are frozen and preserved by adding water to wheat flour, mixing the mixture, molding, heating molding, or molding and heating, water is added to grains or grain flour with a high starch content to reduce the water content. 15-4
The product was adjusted to 0% by weight, pressurized and heated to a temperature of 80°C or higher using a screw extruder, then foam-dried and pulverized.The product has characteristics such as water absorption and high temperature shape retention as seen in the experimental examples below. This grain flour containing pregelatinized starch, which has certain physical properties, is added to wheat flour, mixed with water and other additives, and molded (bread, doughnuts, sake manju, etc. that have been molded after fermentation before heating), heat molded, or molded. It was found that the above problems can be solved by heating and freezing the product without deterioration of quality during storage, and that it can be easily thawed and heated without deteriorating quality even by heating in a microwave oven, which has the ability to set the product temperature by heating. did.

[Structure of the invention]

The present invention involves adding water to wheat flour, rice flour, etc. and mixing the mixture and molding, heating molding, or molding and heating.
Adjust the content to 5 to 40% by weight, pressurize and heat with a screw extruder to a temperature of 80°C or higher,
The gelatinized starch-containing flour that has been foam-dried and crushed is turned into wheat flour.
This is a method for improving the quality of frozen processed foods, which is characterized by adding it to leprosy flour, etc., mixing it with water and other additives, molding, heating molding, or molding and heating, storing frozen, and thawing and heating before eating. .

Next, an example of producing pregelatinized starch flour used in the present invention and an experimental example of its properties will be shown.

Water was added to a mixture of 100 kg of wheat flour, 2 kg of shortening oil, and 1 kg of monoglycerin fatty acid ester, and the water content was 15% by weight (sample A) and 25% by weight (sample B) 3
0% by weight (Sample C) 35% by weight (Sample D) 40% by weight (
Sample E) and 50% by weight (Sample F) were adjusted to 50% by weight (Sample F), passed through an extruder with steam passed through the jacket, extruded through a nozzle while pressurized and heated, foamed and expanded, and dried and pulverized. .

I made B, C, D, E, and F. In addition, sample G was obtained by producing bread crumbs in a conventional manner according to the method for producing white bread. Put 20 g of each sample into a 500 cc beaker and add 20-10 g of water.
Samples A and E where 0cc was added and stirred with a spoon to absorb water.
Then, add 60 to 80 cc of water, and about 100 cc of water for B=D (
It absorbed water (approximately 5 times that of powder) and swelled to its original form, giving it elasticity when pinched with the fingers, and its texture was that of a solid substance with elasticity. E retains its original shape, but has somewhat poor elasticity. Compared to Shigashi F and G, it retained its elasticity. Although F absorbed water, it lost its original shape, had no elasticity when pinched between fingers, and had a chewy texture. A similar experiment was conducted using a mixed powder of 30 parts by weight of corn starch and 70 parts by weight of wheat flour, and similar results were obtained.

As is clear from the above experiments, the pregelatinized starch-containing flour used in the present invention has a water absorption capacity of about 4 times or more, and does not lose its shape even after absorbing water, and retains its shape even when hot water of 80°C or higher is added. It has a good shape and does not become pasty. These characteristics are explained by adding pregelatinized starch-containing flour to wheat flour, rye flour, etc., as shown in the examples, when grain flour, for example, wheat flour, is mixed with water and then molded, heated, or molded and heated. It is assumed that when replacing part of the flour, such as buckwheat flour, it contributes to subtle moisture adjustment of the flour and forms a fine textured texture. When frozen and stored bread containing pregelatinized starch and no flour additives (hereinafter referred to as B) are thawed and heated in a microwave oven, the shell becomes moist and elastic.
It had a good texture, similar to moist toasted bread, and when I made a vegetable salad sandwich with the liquid drained from it and left it to stand, there was no leakage of the liquid, no deformation of the sandwich, and the texture was good. . B lacks elasticity and moist feel, and if the temperature of the reheated product exceeds 75℃, the bread becomes soft and difficult to bite into, or becomes a dumpling-like texture that sticks to your teeth, making it unstable. There were many. When the vegetable salad sandwich was prepared in Step B and left to stand, the structure of the bread was deformed due to the effluent liquid and the texture was poor. For this reason, in hamburgers and the like, the side of the bread that sandwiched the hamburger, sauce, etc. was baked and semi-dry, but the former did not recognize the need for this.

These differences in thawing and heating between A and B are due to the characteristic physical properties of the pregelatinized starch-containing flour used in the present invention, such as water absorption and high-temperature shape retention, and are the weak points of processed products made from starch-containing flour as raw materials. Corrects the loss of texture due to starch aging, etc.
It is presumed that it is working well.

Starch-containing flour used in the present invention includes wheat, barley,
The main ingredients are grains such as pigeon wheat, rye, rice, potatoes, corn, millet, millet, buckwheat, etc., or their powders.In addition, for the purpose of nutritional enrichment, vegetables such as carrots and spinach, kelp, wakame, etc. Seaweed or dissolved seaweed, mushrooms, and minerals added can be used. Other foods,
Quality can be improved by adding oils and fats, dough improvers, surfactants, and leavening agents.

The method for producing pregelatinized starch-containing flour is to add water to starch-containing flour (water to increase the moisture content of starch-containing flour, which is an aqueous solution containing various ingredients, such as milk, eggs, dissolved seaweed, vegetable extracts, etc.). ) and reduce the moisture to 15-4
After reducing the water content to 0% by weight, preferably 20 to 38% by weight, pressure is applied using a screw extruder.
The starch is gelatinized by heating at a temperature of 80°C or higher, usually 90 to 140°C, extruded through a nozzle to foam, and then pulverized. If so, you can use it. If you want to improve the texture or increase the amount added, a particle size below the sieve of 80 mesh is preferable.

Frozen processed foods that can produce quality improvement effects include flour or foods that are kneaded in the presence of water by adding binders such as wheat flour, jaggery, and egg white to it, and then molded, heated, or molded and heated. Grain flours such as wheat, rye, buckwheat, barley, pigeon, rye, rice, potato, corn, millet, millet, and buckwheat are used. -And these moldings are, for example, those in which yeast is added to the dough, which is fermented and shaped into a box or rounded, and then either left as is or preheated, and then frozen and stored before being baked before use. The fermented and shaped dough is then heated or baked.Heat-forming refers to, for example, slightly warm dough heated on an iron plate, baked, and shaped. Typical examples of these include breads, steamed buns, donuts, etc. that are fermented using yeast or supplementary koji or lactic acid bacteria, as well as sponge cakes, pancakes, and manju wrappers that are fermented using eggs or leavening agents. steamed buns, etc.), donuts, etc.

The amount of the pregelatinized starch-containing flour added is usually 1 to 10% by weight to achieve sufficient effects. Of course, more than this can be used as a filler.

The above-mentioned processed products or products with a higher degree of processing, such as bread, include hamburgers, cheese, fries, jams, sauces, etc.
When freezing sandwich sandwiched between salads, etc., the freezing method normally used for frozen rice production etc. may be used.
The most preferred method is to first cool the product to around 0°C and then freeze it. As a freezing condition, normal quick freezing is preferable, but freezing at a temperature of -15°C or lower, preferably -18°C or lower is desirable from the viewpoint of preserving the quality of the frozen product.

〔Effect of the invention〕

When the frozen food containing the pregelatinized starch-containing flour of the present invention is thawed and heated before eating, it is elastic and easy to chew.
It has a moist texture, and especially when heated in a microwave oven, elasticity, moisture retention, texture, etc. are stable, and excellent reproduction effects can be obtained.

In addition, foods that are stored frozen and reheated in a microwave oven, etc., such as fast foods such as hamburgers, made from starch-containing flour, may have a change in texture due to reheating, or may be affected by the texture of meat, vegetables, etc. sandwiched between bread, etc. It is possible to prevent the value of frozen foods from decreasing due to drips from processed products.

Examples are shown below.

First, α using wheat flour as a flour with a high starch content.
An example of a method for producing modified starch flour is shown below.

100 kg of flour, 1.3 kg of salt, 2 kg of shortening oil, 1 kg of sucrose fatty acid ester (HLB approx. 11)
, 0.5 kg of glucose, and 30 kg of water were mixed, and this mixture with a moisture content of 32% by weight was pressurized and heated using an extruder, and extruded through a nozzle to form foam (temperature inside the nozzle: 113°C).
After drying, it was crushed to obtain about 100 mesh of pregelatinized starch flour. Using this pregelatinized starch flour, a quality improvement experiment was conducted in the following example.

Example 1 100 parts of wheat flour, 2.5 parts of yeast, 0 yeast food
．． A control product was prepared by adding 60 parts of water to 15 parts of sugar, 4 parts of sugar, 2 parts of salt, and 2 parts of margarine, and baking bread using the direct kneading method according to a conventional method. Next, experimental samples were prepared in the following manner. Sample A was prepared in exactly the same manner as in the comparative example except that 2 parts out of 100 parts of wheat flour in the control sample was replaced with pregelatinized starch flour. Similarly, 4 parts of the flour was replaced (sample B), 7 parts of the flour was replaced (sample C),
A sample D was prepared in which 10 parts were replaced. The baked bread was cooled and then frozen in a -30°C freezer to obtain a frozen processed food. After heating this in a microwave oven to a product temperature of 75 to 80℃, a panel of 10 people repeatedly conducted a sensory test three times using a two-point comparison method for a control and sample bread. , 27 respondents said they preferred the sample. Among the 3 respondents who said they preferred the control product, there was a comment saying, ``Because it's the same as regular bread.'' The same results were obtained for B and C. In addition, the number of respondents who preferred the sample was 22, and all of them were judged to be significant. With the sample,
Among the 9 respondents who preferred the control product, 3 said, ``I feel a little tired.'' However, for sample D'' with 64 parts of sample water, the number of respondents who preferred it was 26.
This indicates that increasing the amount of water added tends to improve the texture.

In addition, the texture of bread made by replacing 4% of the wheat flour with commercially available bread crumbs was actually lower than that of the control.

As a result of the panel discussion, the control had a soft texture, but it was difficult to chew and felt like it would stick to the teeth when chewing. Samples A-C and D' were rated as fine-grained, moist and elastic, with a texture similar to toasted bread, and that the entire bread structure was easy to chew and did not stick to the teeth when chewed. .

Thaw and heat the frozen sample sample in the microwave.
When a sandwich was prepared using the drained vegetable salad and left to stand, no deformation of the sandwich due to the liquid was observed, and the texture was good. I also made a sandwich (commonly known as a hamburger) by sandwiching a hamburger steak with ketchup on the sample and froze it. This frozen product was thawed and heated in a microwave oven to obtain a reheated hamburger with a product temperature of 80°C.

The bread part was moist and elastic, there was no deformation of the base part of the bread that was in contact with the hamburger, and the whole bread structure was easy to chew and did not stick to the teeth when chewing, making it a hamburger with a good texture that was easy to eat. For comparison, vegetable sandwiches and hamburgers were prepared using a control product in the same manner as the sample. When the vegetable salad sandwich was made and left to stand, deformation of the bread structure was observed on the surface of the bread stand due to a small amount of spilled liquid, and the texture was also poor. Moreover, the hamburger had a temperature of 76°C after reheating. The bread part has no elasticity, and the part of the bread that touches the hamburger is deformed.The structure of the bread has no elasticity, and when you bite into it, the whole part becomes flattened, hard and difficult to chew, and it sticks to your teeth when you chew, making it a bad food. It was a great hamburger. This Tame Hamburger etc. has hamburgers with bread,
It became clear that this was the case. Of course, the taste of the bread of the present invention can also be changed by baking the top surface.

Example 2 130 parts of wheat flour, 3 parts of rising flour, 50 parts of eggs, 20 parts of sugar
100 parts of milk, 10 parts of butter, and a little salt were added as a control, and 5 parts of the wheat flour was replaced with pregelatinized starch flour as sample A. A batter mix was made in the usual manner and baked on a griddle. Fry and cool it (product temperature -1℃)
), then stored frozen in a household freezer, and then thawed and heated Sample A and the control. Sample A did not have a texture that stuck to the teeth, had elasticity, was easy to chew, and had a flaky texture. The control had a slightly dango-like texture that seemed to stick to the teeth.

A panel of 10 people conducted a sensory test three times using the 3-point comparison method for preference testing, and out of 30 responses, 27 responded that they preferred sample A and 3 responded that they preferred the control. Sample A was determined to be preferred.

Example 3 90 parts of wheat flour, 10 parts of pregelatinized starch-containing flour, and 2 parts of sugar
1 part and 2 parts of yeast were mixed, 3 parts of sugar, 6 parts of powdered milk, and water mixed with lactic acid bacteria were added thereto, followed by kneading, fermentation, and molding to make baked rye bread. This was cooled, frozen, and stored in the freezer. For comparison, 100 parts of hard wheat flour without the addition of pregelatinized starch-containing flour was used to prepare frozen preserved barley bread products in the same manner. Microwave these for 75~
When thawed and heated to 80°C, the comparative product had a lumpy texture. Although the experimental product was a little mushy, it was moist and elastic, had a delicious flavor, and was easy to eat, with improvements in flavor and texture.

In this experiment, as in the case of wheat flour, the flour containing pregelatinized starch was easier to knead with the lactic acid bacteria solution than the comparative example, and was less likely to form lumps.

Example 4 96 parts of buckwheat flour, 0.9 kg of salt, and 1.9 kg of shortening oil.
5 kg, monoglycerin fatty acid ester 1 kg, water was added to the water at 29%, and the mixture was passed through an extruder under pressure.
The mixture was heated and extruded through a nozzle (internal temperature 97°C) to expand, and then dried and ground to produce pregelatinized starch buckwheat flour.

Mix 50 parts of buckwheat flour, 50 parts of pregelatinized starch buckwheat flour, 40 parts of sugar, 10 parts of Jinenjo 50B, 1 water, and make about 30 parts per cup.
The torn bean paste was wrapped and molded into 100 g, and stored frozen in a -18°C freezer. For comparison, 100 parts of buckwheat flour alone was used without adding pregelatinized starch buckwheat flour, molded in the same manner, and stored frozen in a freezer.

I thawed these in the microwave and then steamed them in a steamer to make soba buns. The comparative product had a hard and lumpy texture, but the experimental product had a slightly wet and crumbly crumbly texture, was easy to eat, had a rich soba flavor, and had a good texture.

Example 5 100 parts of wheat flour, 2 parts of eggs, 60 parts of starch syrup, 100 parts of sugar,
A sample containing 60 parts of honey, 1 part of common salt, and 4B mirin was used as a control, and a sample A was prepared in which 5 parts of the wheat flour was replaced with pregelatinized starch flour. First, add sugar, honey to the egg yolks,
Add starch syrup and mirin, mix, warm over low heat to avoid burning, add salt to the egg whites, whisk, add to the mixture with the egg yolk, mix thoroughly, and place in a paper-lined frame as usual. The surface was sprayed with mist, baked in an oven, cooled, and stored frozen. This was thawed and heated in a microwave oven, and a sensory test was conducted using the three-point comparison method in the same manner as in Example 2. Out of 30 correct answers, 21 answered that they preferred sample A, and the difference was determined to be significant.

The control product had no elasticity and had a texture similar to that of a poetic painting that was chewable, but Sample A had a slightly elastic texture and had a good moist texture without sticking to the teeth or becoming lumpy.

Claims (1)

[Claims] 1. In the production method of food by adding water to wheat flour, rice flour, etc. and mixing it and molding, heating molding, or molding and heating, water is added to grains or grain flour with a high starch content, and the water content is 15 to 15.
The flour containing pregelatinized starch is adjusted to 40% by weight, heated under pressure using a screw extruder to a temperature of 80°C or higher, foamed and dried, and crushed into wheat flour, rye flour, etc. A method for improving the quality of frozen processed foods, which is characterized by mixing water and other additives with water and other additives, molding, heating molding, or heating molding, storing frozen, and thawing and heating before eating.