JPH0579288B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial Field of Application] The present invention relates to a method for producing choux-like baked confectionery of uniform quality and good quality by using a co-rotating twin-screw extruder.

[Prior Art] A confectionery generally referred to as cream puff is made by baking a puff pastry and then filling it with custard cream, but the puff that makes up the outer shell of this confectionery has traditionally been kneaded by hand or with a simple mixing machine. It is manufactured by kneading and then firing. That is, sugar, salt, and water are added to butter or margarine, heated and dissolved, then boiled to melt the butter, then heating is stopped, and then flour is added and kneaded while being uniformly heated. Determine from experience when the mixture becomes a little dry, add eggs little by little while stirring, and mix the prescribed amount to obtain dough for puff pastry.

The choux dough thus obtained is put into a squeeze bag, squeezed out onto a rolling plate, and baked in an oven to obtain a baked choux.

[Problems to be Solved by the Invention] The quality characteristics of choux-like baked confectionery largely depend on the mixing conditions of butter and flour, the mixing conditions of eggs, etc. In addition to requiring many years of experience, it was difficult to maintain consistent quality because the manufacturing method was not continuous.

As a result of intensive research to solve the problems in the conventional shoe manufacturing method described above, the present inventors found that
By using a common co-rotating two-shaft extruder as a two-shaft extruder, the raw materials for the shoe dough are kneaded and kneaded,
Discovered that it is possible to produce shoe dough of consistently good quality and without requiring high worker skill,
The present invention has now been completed.

[Means and effects for solving the problems] According to the present invention, (a) raw material powder mainly consisting of wheat flour and water are supplied into the barrel of a co-rotating twin-shaft extruder; (c) After adjusting the temperature of the pregelatinized product to 65 to 80°C, liquid eggs and fats and oils are put into the barrel of the extruder. (d) Discharge from a nozzle hole with a diameter of 4 to 10 mm, place on a rolling board, steel band, etc., and then bake. Provided is a method for producing a choux-like baked confectionery comprising:

In the method for producing a choux-like baked confectionery of the present invention, in addition to the commonly used weak flour, medium-strength flour and strong flour can also be used as the flour.

The flour is put into a feeder 2 provided above the supply port 3 of a co-rotating twin-screw extruder 1 shown in FIG.

As the two-shaft extruder 1, it is more preferable to use one twin-shaft extruder that rotates in the same direction and is divided into seven or more sections, and the temperature can be controlled for each section, as shown in Fig. 2. 2, the extruder is divided into 3 or more sections.
Basic co-rotating twin-shaft extruder 31, 3
It is also possible to use 8.

As shown in FIG. 1, the flour raw material 4 supplied from the powder feeder 2 into the supply port 3 of the two-shaft extruder 1 is fed into the feed screw FS1, which is attached to each of the two shafts of the two-shaft extruder 1. 1 into section 5, and pump 7 at the same time.
The water 9 contained in the tank 8 is added to the flour raw material in the first section 5 through the introduction hole 6. The amount of water added can be varied from 5 parts to 100 parts per 100 parts of wheat flour.
By reducing the amount of water added and increasing the temperature of the heaters 10 and 11, the flour is kneaded and the starch granules are destroyed, resulting in a soft crust of the choux.

In other words, the raw flour is fed through screws FS1 and FS.
2, the first section 5, the second section 12
At the same time, it is mixed with water by the reverse feed screw RS1 installed in the third section 13 and the heating heaters 10, 11, and is then packed and gelatinized. The product temperature during this shoeing process is
The temperature is preferably 80°C or higher and 165°C or lower. If the temperature is lower than 80°C, the flour will not be sufficiently gelatinized, and if it exceeds 165°C, it will turn brown, which is undesirable.

The gelatinized flour dough that has passed through the reverse feed screw RS1 is continuously fed into the fourth section 14,
The water is partially dehydrated by the dewatering device 16 and the vacuum pump 17 through the deaerator 15 placed on the upper part of the barrel.
The thermometer 18 installed in the barrel 9 controls the temperature within a range of 65°C or higher and 80°C or lower.

If the material temperature in the feed screw FS4 installed in the fifth section 19 is below 50℃,
Heating is controlled in a controlled manner by external heaters 20, 21 placed on the barrels of the sixth section 22 and the seventh section. If the temperature of the dough in the 4th part of the feeding screw FS exceeds 80°C, the degree of puffiness of the product will decrease. Furthermore, when the temperature of the dough is less than 65°C, uniform mixing becomes difficult. The pregelatinized flour dough, whose temperature has been adjusted within the temperature range of 65°C or more and 80°C or less, is fed into the sixth section 22 by feeding screws FS4 and FS5, and liquid eggs 26 and liquid butter 27 are fed from tanks 24 and 25. However, the metering pump 28,
29, each is quantitatively supplied through a conduit and mixed uniformly. At this time, an emulsifier may be supplied as necessary. The amounts of liquid egg 26 and butter 27 are approximately 80 parts of butter and 200 parts of liquid egg per 100 parts of flour. The amounts of butter and eggs can be selected as appropriate, but depending on the temperature at which the flour is kneaded,
If the temperature is over 130℃, add liquid egg to 100 parts of flour.
Preferably, the amount is 130 parts or less. In this case, if more than 130 parts of liquid egg is blended, the fluidity of the dough after mixing the liquid egg will be significantly reduced, making it impossible to obtain a chew dough with a good shape.

The mixture in which 26 liquid eggs and 27 butter were added to the flour shoeing dough was prepared in the seventh section 23.
The mixture is completely and uniformly mixed and kneaded by the reverse feed screw RS2 installed in the inside, and is discharged from a nozzle hole formed in the die 30. The diameter of this nozzle hole is preferably 4 to 10 mm; if the diameter is less than 4 mm, heat generation will be significant, the dough will change, and swelling will not be good, and if the diameter exceeds 10 mm, sufficient mixing will not be achieved.

If the discharged dough is divided by a wire cutting device or the like, placed on a steel belt as it is, and introduced into an oven to be baked, a good-quality choux-like baked confectionery can be obtained. In this case, it is also possible to pour it out onto a spread plate or steel belt using a depositor, arrange it, and fire it.

In the above method for producing choux-like baked confectionery, one twin-screw extruder is used, but the process of kneading and pregelatinizing the flour and the process after deaeration and cooling are separated, and two two-screw extruders are used. It is also possible to manufacture using an extruder (Example 2 described later).
reference).

[Example] Example 10 A feed screw FS1 is inserted into the first section 5 of a co-rotating type two-shaft extruder 1 consisting of seven sections shown in FIG.
A screw FS2 which can be compressed and fed is attached to the section 13, and a reverse feed screw RS1 is attached to the third section 13. The fourth section 14 has an infeed screw.
FS3, a deaerator 15 for deaeration, a water removal device 16 and a vacuum pump 17 for deaeration are installed, and the fifth
Section 19 has a screw that can be compressed.
FS4, and a conduit and inlet for feeding liquid eggs, butter, etc., and metering pumps 28, 29 are installed, and the sixth section 22 is equipped with a mixable feeding screw FS5, and the seventh section A reverse feed screw RS2 was attached to the section.

The temperature of the second section 12 and the third section 13 of the co-rotating two-shaft extruder 1 is controlled to 110°C, and the temperature of the fourth, fifth, sixth and seventh sections 1 is adjusted to 110°C.
After adjusting the temperature of 4, 19, 22, and 23 to 65℃, feeder 2 feeds flour 4 to feed port 3 at a rate of 25 kg/hour, and water to tank 8 at a rate of 38 kg/hour.
is supplied into the first section 5 by the pump 7, extracted by the second and third sections 12 and 13, and degassed by the deaerator 1 installed in the fourth section 14.
By partially removing water in step 5, the product temperature can be reduced to 65℃.
After cooling and adjusting the temperature, the liquid egg 26 is heated in the fifth section 19.
and pre-melted margarine 27 at a rate of 18 kg/hour using metering pumps 28 and 29, respectively, and thoroughly mixed by the reverse feed screw RS2 in the seventh section 23, and then into the die 30. When the dough was discharged from a nozzle hole with a diameter of 4 mm and poured onto a steel belt using a depositor, plated, and baked, a shu-like baked confectionery with excellent flavor was obtained.

Example 2 Two co-rotating two-shaft extruders 31 and 38 consisting of three sections shown in FIG. 2 are prepared. 100 parts of water, pump 7
The screws are fed through the introduction hole 6 by the two external heaters 33 and 34, the feed screws FS1 and FS2 installed in the first section 32 and the second section 35, and the reverse feed screw installed in the third section 36. The product was squeezed by interaction with the screw RS1, the temperature of the product was adjusted to 130°C, and the product was discharged from a nozzle with a diameter of 4 mm through a die 37. The flour mixture was put into the supply port of the second twin-screw extruder 38, the temperature was adjusted to 65°C, and liquid eggs 26 were added from the tank 24 at a ratio of 200 parts to 100 parts of flour, and butter 27 was added. Pump 28 each in the proportion of 70 parts,
29 into the second section 42 and the second
Feed screws attached to the first section 39 and second section 42 of the extruder 38
Uniform mixing is achieved by the interaction between FS3, FS4 and the reverse feed screw RS2 attached to the third section 43.

The thus-obtained flour tucking dough containing eggs and butter at a temperature of 65°C is discharged through a nozzle hole with a diameter of 4 mm drilled in the die 44, poured out onto the steel band of a steel band oven by a depositor, and placed in the oven. The product that was introduced into the interior and baked had a soft texture with a shu-like structure and a flavor unique to shu.

[Effects of the Invention] According to the present invention, it is possible to continuously produce shew dough of constant good quality without requiring any skill on the part of the operator, and to continuously pour it onto a steel band or the like. It is possible to continuously produce large quantities of baked confectionery of consistent good quality by plating and introducing the confectionery into a baking oven.

[Brief explanation of drawings]

FIG. 1 shows an apparatus for producing choux-like baked confectionery dough using one extruder, and FIG. 2 shows an apparatus for producing choux-like baked confectionery dough using two extruders. 1...2-screw extruder, 2...powder feeder, 3...supply port, 4...flour raw material, 5...
...First section, 6...Introduction hole, 7...Pump, 8...Tank, 9...Water, 10, 11...Heater, 12...Second section, 13...
3rd section, 14...4th section, 15
... Deaerator, 16 ... Water removal device, 17 ... Vacuum pump, 18 ... Thermometer, 19 ... Fifth section, 20, 21 ... External heater, 22 ... Sixth section
Section, 23...7th section, 24,2
5...tank, 26...liquid egg, 27...margarine/butter, 28,29...pump, 30...
Die, 31...First extruder, 32...
1st section, 33, 34... heating heater,
35...Second section, 36...Third section, 37...Die, 38...Second extruder, 39...Fourth section, 40, 41...External heater, 42...Fifth section, 43 ……
Section 6, 44...Die.

Claims (1)

[Scope of Claims] 1 (a) Raw material powder mainly consisting of wheat flour and water are supplied into the barrel of a co-rotating twin-screw extruder, (b) by the action of a feed screw and a subsequent reverse feed screw. (c) After adjusting the temperature of the pregelatinized product to 65 to 80°C, liquid eggs and fats and oils are supplied into the barrel of the extruder and passed through the feeding screw and then back conveyed. A method for producing a siew-like baked confectionery comprising the steps of uniformly mixing by the action of a screw, (d) discharging through a nozzle hole with a diameter of 4 to 10 mm, placing it on a rolling board, steel band, etc., and then baking it. 2. The method for producing a choux-like baked confectionery according to claim 1, characterized in that a co-rotating twin-shaft extruder capable of controlling temperature over 27 sections is used. 3 Separate extruders are used to carry out the process of pregelatinizing the raw material flour and water, and the process of supplying liquid egg and oil to the pregelatinized product, mixing it uniformly, and discharging it from the nozzle hole. 2. A method for producing a choux-like baked confectionery according to claim 1, characterized in that the method is carried out by: