JPH1084898A - Manufacture for wheat flour product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a satisfactory dough improving water absorption, water holding property and heat conductivity, provided with smooth eating feeling and suppressing deterioration due to storage. SOLUTION: The dough suited to a desired food is produced according to a normal method from what is obtained by mixing a dough source material such as wheat flour under the environment of the reduced pressure of not more than about 600mmHg vacuum degree and then passing not less than 60 minutes aging under a pressure reduced condition. Then a food produced by using this dough is refrigerated or frozen as it is or after heating and cooking.

Description

DETAILED DESCRIPTION OF THE INVENTION

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing a food which requires a water-absorbing property, a water-retaining property, a heat transfer property and a smooth texture, and which uses a dough mainly composed of flour.

2. Description of the Related Art A wide variety of methods for producing products using dough mainly composed of flour have been provided.

However, conventionally, foods using dough mainly composed of wheat flour have an uneven water absorption state and heat transfer state during cooking, or have insufficient water retention, or When refrigerated or frozen, water in the tissue migrates and causes localization, causing uneven heating when cooking and eating, requiring a long cooking time, or smoothness. There were various problems that the food had an unpleasant unpleasant texture. The tendency is particularly remarkable at the time of cooking using a microwave oven, for example, bread and Chinese steamed buns, especially dumplings, shrimps, food using Chinese noodle skins such as wrappers, drying and curing phenomena. Get up. The curing phenomenon caused by microwave cooking starts when moisture contained in the dough evaporates in a state of being overheated by microwave absorption. This phenomenon is more likely to occur with localized moisture, and the evaporation of this moisture contributes to the gelatinization of the starch component and the shrinkage of the gluten net at the same time as the drying of the dough, which is a major factor causing a hardening phenomenon such as pulling. Is believed to be. In the prior art, the above problem has been solved by improving the uniformity and retention of water in the tissue by using various additives. For example, the method of kneading gelatin into dough (JP-A-7-67564) and the method of kneading konjac jelly into dough (JP-A-3-35767) were used to improve water absorption and water retention. Methods have been tried. However, the solution of the above problem by additives did not solve the problem of uneven distribution of moisture in the dough, and therefore the extreme drying of the dough caused by the concentration of microwaves on the localized moisture. And can not suppress the loss of the original smooth texture,
It is hard to say that the effect was sufficient. On the other hand, a method of kneading under reduced pressure in order to obtain a sufficient aging and hydration effect when producing noodles has also been proposed (Japanese Patent Application Laid-Open No. 58-51859), but the aging effect obtained by the present invention has been proposed. The effect obtained by the present invention is completely different, and the effect obtained by the present invention cannot be obtained no matter how much the mixture is kneaded under reduced pressure and then aged at normal pressure. In this way, foods using dough containing flour as a main component have an uneven water absorption state and heat transfer state during cooking, or have insufficient water retention, and have a problem in tissues during refrigeration or frozen storage. Moisture migrates and causes a localization phenomenon, which means that when heated and eaten, the heating state is uneven, requires a long cooking time, or has an unpleasant unpleasant texture There was a problem. Therefore, an object of the present invention is to solve these problems.

According to the present invention, a dough obtained by mixing a dough material containing flour as a main component under a reduced pressure environment of 600 mmHg or less, and then aging for 60 minutes or more under a reduced pressure environment of 600 mmHg or less. This is a method for producing a flour product using the food. The flour product referred to in the present invention is not particularly limited, but examples thereof include foods using so-called Chinese noodle skins obtained by rolling the dough into a sheet. However, as a matter of course, it is necessary to improve the water absorption, water retention, heat transfer, and the like, which are the effects of the present invention, as long as the food does not require much air in the dough. Absent. Aging in the present invention refers to laying the dough under reduced pressure, and generally aging, as described in Japanese Patent Application Laid-Open No. 58-51859, laying the dough mixed under normal pressure. On the other hand, it means that the mixed dough is laid down for a certain period of time in a decompressed state, and the effect itself and purpose are greatly different from normal maturation,
It is essentially different. The amount of water added to the powder raw material such as flour is such that the water content of the dough made of the raw material is 30 to 40%, more preferably 3 to 40%, based on the weight of the dough.
It may be adjusted so as to be 4 to 38%. Water content is about 3
If it is 0% or less, it is difficult to expect a sufficient uniform hydration effect of water in the tissue, and if it exceeds about 38%, the hydration effect is excessive and tends to be dripped. Easy to deteriorate. The moisture content may be calculated from the dry weight of the dough raw material that has been mixed and aged after drying at 105 ° C. for 3 hours.
For the degree of vacuum at the time of mixing and aging, the optimum pressure is selected depending on the food to be made and the water content thereof, but 600 mmHg or less, preferably 300 to 600 mHg.
A reduced pressure environment of mHg is appropriate. Vacuum degree is 600mm
Above Hg, there is almost no significant effect as compared with the case of normal pressure. Conversely, when the degree of vacuum is less than 300 mmHg, water retention decreases, resulting in a hard, crisp cloth. More preferably, it is 350 to 550 mmHg. The mixer for mixing is not particularly limited as long as it can set the reduced pressure environment, and may be a horizontal type or a vertical type. The stirring conditions are not particularly limited, but it is effective to form a uniform system by high-speed rotation in the first half and knead the dough by low-speed rotation in the second half.
The container at the time of aging is not particularly limited as long as the container can set the reduced pressure environment. The appropriate reduced pressure mixing time is basically independent of the degree of vacuum, and the mixing function of the apparatus, the amount of the kneaded material, the temperature (preferably 20 to 30 ° C.), and the water content (the higher the mixing time, the shorter the mixing time) Etc.)
Usually in the range of 5 to 20 minutes. Aging is performed after the kneading step. The aging time is determined by the degree of vacuum, the moisture content of the dough, and the like, and is suitably under a reduced pressure environment of 600 mmHg or less, preferably 300 to 600 mmHg. More preferably, it is 350 to 550 mmHg. The aging time is preferably from 60 to 120 minutes. In general, the effect is not sufficient when the heating time is 60 minutes or less, and when the heating time is 120 minutes or more, there is a case where dough is formed and the moldability is impaired. More preferably, it is 70 to 110 minutes.
The aging temperature is preferably room temperature. According to the present invention, it is possible to make full use of the properties of raw materials such as wheat flour, so that additives such as quality improvers are not generally required, but other effective additives such as rice flour, protein ( Egg white, egg yolk, casein, gluten, etc.), processed starch, fats and oils, pigments, thickening polysaccharides (locust bean gum, gellan gum, guar gum, xanthan gum, carrageenan, etc.), amino acids (alanine, glycine, lysine, etc.), salt, emulsifier , Saccharides, glycerin, sodium lactate, and various antioxidants can be blended in any manufacturing process to reveal the characteristics of each additive. The method of adding the dough raw materials is not particularly limited, but after mixing water-insoluble raw materials such as flour first, add water or water-soluble additives previously dissolved in water, and knead well. By doing so, it is possible to produce a uniform and preferable dough. The flour product obtained by using the dough of the present invention is steamed, baked, or fried before eating, or refrigerated or frozen after heating, and is comfortably eaten in a microwave oven. It is good to raise the temperature to the temperature to be eaten.

[Action] Decompression treatment at an appropriate degree of vacuum for an appropriate time makes the reaction (hydration reaction) between flour components, that is, its protein or starch, and water molecules quick and efficient, and causes excess air in the tissue. And has the effect of highly homogenizing the distribution of water in the tissue. As a result of the hydration and uniformity of water distribution,
Food having a dough manufactured by the decompression treatment can improve water absorption, water retention, and heat conductivity. In other words, it is possible to promote the gelatinization reaction of starch in wheat flour, or to promote the Maillard reaction when baking, frying, etc., and to promote the drying due to the transfer of water in the tissue during frozen storage. Thus, drying and hardening with the passage of time after cooking can be suppressed. In particular, when heating in a microwave oven, the effects of the present invention are likely to be remarkably exhibited. The curing phenomenon that occurs during microwave heating starts when moisture contained in the dough evaporates in a superheated state due to microwave absorption. This phenomenon is more likely to occur for localized moisture, and the evaporation of this moisture contributes to the gelatinization of the starch component and the shrinkage of the gluten net simultaneously with the drying of the dough,
It is considered to be a major factor causing a hardening phenomenon such as pulling. Therefore, the non-uniform state of the water in the tissue, that is, the localization, causes the concentration of microwaves and causes extreme drying and hardening of the site, but the hydration effect of the fabric and the highly uniform dispersion of water molecules according to the present invention. The effect can fundamentally suppress the above problem.

The flour product according to the present invention is excellent in water absorbency, water retention and heat transfer, and has a smooth texture. Therefore, cooking such as steaming, baking, fried, etc. is easy, and even if refrigerated or frozen after cooking is reheated in a microwave oven, there is little evaporation of moisture, without extreme dryness or hard pulling You can eat.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be further described below by way of examples, taking frozen dumpling gyoza as an example, which is one of the conventional problems.

Examples 1-4 and Comparative Examples 1-6 Semi-strong powder 100%
, 1.0% and 36.0% of sodium chloride and water, respectively.
The mixture was added and mixed at the degree of vacuum shown in Table 1. In mixing, first, powder raw materials such as flour were mixed well in a mixer capable of performing a reduced pressure treatment, and then a mixture obtained by previously mixing salt and water was added and kneaded again in the mixer for 12 minutes. Next, as shown in Table 1, in Examples 1 to 4 and Comparative Example 1, aging was performed for 90 minutes, and in Comparative Examples 2 to 6, after fabricating without aging, rolling was performed using a roll. The final noodle thickness was set to 0.7 mm, and die cutting was performed to prepare a skin. The skin was wrapped with ingredients to obtain 20 g of gyoza. The raw gyoza was steamed at 100 ° C. under a saturated steam pressure for 6 minutes and then baked at 200 ° C. for 4 minutes. After cooking, it was rapidly frozen and stored frozen at -18 ° C. One week later, the frozen dumplings were taken out and heated for four seconds in a microwave oven (500 W) for four seconds.

[Table 1] The ears of the frozen gyoza thus obtained were evaluated for texture (elasticity, hardness) and taste as gyoza by 16 panelists according to the evaluation criteria shown below, and the average value was calculated. The results were as shown in Table 2. In addition, the result which cut out the ear part of the product heated by microwave oven and calculated | required the moisture content from the loss on drying is also shown.

[Table 2] <Elasticity>5; Smooth and elastic overall 4; Smooth and somewhat elastic 3; Slightly coarse and slightly elastic 2; Coarse and somewhat fragile 1; Fragile <Hardness>5; Very soft overall 4; Slightly soft overall 3; Slightly soft but slightly dry and hard part 2; Slightly hard and in some places dry 1; Overall hard and dry <Preference>5; Very preferred as gyoza 4; Preferred as gyoza 3; Ordinary as gyoza 2; Unsuitable as gyoza 1; Very unsuitable as gyoza From the results in Table 2 above, the dough was subjected to appropriate decompression. Fried gyoza made from mixed and aged rind is compared with baked gyoza made from rind mixed at normal pressure or dermis mixed at reduced pressure and aged at normal pressure. After exist, it can be seen that texture when cooked is excellent in a microwave oven.

Claims (1)

[Claims] 1. A dough obtained by mixing a dough material containing flour as a main component under a reduced pressure environment of a vacuum degree of 600 mmHg or less, and further aging for 60 minutes or more under a reduced pressure environment of a vacuum degree of 600 mmHg or less. To make flour products.