JPH0880168A - Production of pregelatinized corn mix powder - Google Patents

Abstract

PURPOSE: To provide a method for producing a pregelatinized corn mix powder by which the continuous operation can be performed to remarkably improve the operating efficiency and the pregelatinized corn mix powder suitable as a fry batter powder is obtained by mixing split corn with peeled wheat, etc., heating and pressurizing the resultant mixture, then releasing the heated mixture into an atmosphere under a low pressure, puffing the mixture and pulverizing the puffed mixture. CONSTITUTION: This method for producing a pregelatinized corn mix powder is to mix split corn with peeled wheat and/or milled rice, then heat and pressurize the resultant mixture with superheated steam at 130-250 deg.C under 3-7kg/cm<2> for 3-240 sec, subsequently release the heated mixture into an atmosphere under a low pressure, puff the mixture and then pulverize the puffed mixture to about a particle size passing through a 60-mesh screen.

Description

Detailed Description of the Invention

[0001]

FIELD OF THE INVENTION The present invention relates to pregelatinized corn mix powder,
In particular, it relates to a method for producing pregelatinized corn mix powder for fly batter powder.

[0002]

2. Description of the Related Art Tomorokoshi flour is used in various foods, and fly batter is one of them.
And the conditions required for fly batter powder used for croquette, pork cutlet, fried fish, etc. are that the batter liquid has good gas release and there is no puncture or peeling of the batter, and the batter liquid adheres evenly and there is little frying In addition, the texture is crisp, soft, and crisp, etc., and various products have been developed and proposed in order to meet these requirements. On the other hand, various so-called fried cooked frozen fried foods that can be obtained by just heating in a microwave oven or oven are available, but these products have a problem that it is difficult to obtain a crispy fried texture when reheated. In order to solve this, the present inventors have previously proposed a fly batter powder (Japanese Patent Laid-Open No. 4-179453) that uses a combination of α-rice rice flour, roasted wheat flour and α-corn. This fly batter powder is a mixture of the three treated separately, but when the cornification of corn is performed with superheated steam, it has a drawback that lumps are likely to occur in the processing device and continuous operation is disturbed. ..

[0003]

[Means for Solving the Problems] The inventors of the present invention have studied to solve this problem. As a result, if a mixture of crushed corn and peeled wheat and / or polished rice is treated,
The present invention has been completed based on the knowledge that an α-ized corn can be produced without causing lumps, continuous operation is possible, and work efficiency can be significantly improved.

The present invention will be specifically described below. In the present invention, crushed corn, that is, corn grits, is mixed with peeled wheat and / or polished rice, and this mixture is used as a raw material. The mixing ratio of the corn grits and the peeled wheat or milled rice is appropriately selected depending on the use of the pregelatinized corn mix flour. The raw material is a mixture of wheat and the like 6-7. In order to prevent the generation of lumps, corn grits 1
It is necessary to mix 1 or more of peeled wheat with 0.

Such raw materials are pressurized and heated with superheated steam under the treatment conditions of 3 to 7 kg / cm ² , 130 to ²
Heating with superheated steam at 50 ° C. for 3 to 240 seconds,
Then, it is rapidly released under low pressure to be expanded. Specifically, for example, the "apparatus for producing puffed food by air flow heating method" described in JP-B-46-34747 is used to pressurize, heat and puff under the above conditions.

Then, the mixture is pulverized by an ordinary pulverizer to a size of about 60 mesh to obtain α-ized corn mix powder. This pregelatinized corn mix flour can be used as it is or with other raw materials, for example, roasted wheat flour or powdered fats and oils to be used as fly batter flour, or as an extender for fish paste products such as kamaboko.

INDUSTRIAL APPLICABILITY According to the present invention, corn sorghum, which has been difficult to be continuously gelatinized using superheated steam, can be efficiently gelatinized by mixing it with peeled wheat or milled rice and treating it. The pregelatinized corn mix flour has the effect that it can be used as it is as a fly batter flour or other raw material material for food.

The present invention will be described below with reference to examples.

【Example】

Example 1 For yellow corn grits 3 having a particle size of 30 mesh,
A mixture of domestically peeled wheat 7 having a boring precision of 70% was used, and the mixture was mixed with a device for producing a puffed food product using an air flow heating method described in JP-B-46-34747, and a pressure of 6 kg / cm.
^2. After heat treatment with superheated steam at a temperature of 210 ° C. for 5 seconds, it was rapidly released under atmospheric pressure and expanded. This swelling product was crushed into a 60 mesh pass to obtain a pregelatinized corn mix powder. This pregelatinized corn mix powder 60 was mixed with roasted wheat flour 25 and corn flour 15 to obtain fly batter powder.

Example 2 White corn grits 6 was mixed with polished rice 4 in the ratio, and the mixture was treated in the same manner as in Example 1 to obtain pregelatinized corn mix flour. This mixed powder can be used as it is as a filler for kamaboko.

Claims (2)

[Claims] 1. A method of mixing crushed corn and peeled wheat and / or milled rice, pressurizing and heating this with superheated steam, releasing it under a lower pressure to expand, and then crushing. A method for producing pregelatinized corn mix flour. ^{2. The method} for producing pregelatinized corn mix powder according to claim 1, wherein the pregelatinized corn mix powder is heated under pressure with superheated steam of 3 to 7 kg / cm ² and 130 to 250 ° C. for 3 to 240 seconds.