JPS58101634A - Production of wheat flour for secondary processing - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing flour for secondary processing, and more particularly, to cakes, castella cakes, and fried foods, which are characterized by heating flour in a high humidity atmosphere. This article relates to a method for producing wheat flour suitable for use in, etc.

Attempts have been made to improve the secondary processability of wheat flour by heating it. However, in all conventional methods, only the relationship between temperature and time during treatment has been considered.

For example, Japanese Patent Application Laid-Open No. 2002-029027 discloses that flour for cakes having excellent quality can be obtained by maintaining a constant relationship between the product temperature and the holding time. In this method, for example, if the product temperature is θ°C, it is necessary to hold the product for about 5 hours, and if the product temperature is 5g°C, it is necessary to hold the product for about 9 hours. The reason why such long heating is required is that the moisture originally held by the flour (generally about 73 to 70%
1%) is lost, resulting in continued heating of dry flour. As the moisture content decreases, the thermal conductivity of the flour further decreases, and in order to denature it, extremely high temperatures must be used or the aforementioned JP-A-Shoj!
;/-, it is necessary to spend an extremely long time as described in 29Ω No. 70. When high temperatures are applied, the products are in a so-called baked state, and their uses are severely limited, and the method of heating for a long time is virtually impossible to implement on an industrial scale from an economic standpoint. Moreover, with these methods, the moisture content of the product after heat treatment is extremely low. It was necessary to adjust the moisture content by adding an amount of moisture commensurate with the dry moisture content.

These complicated steps made heat treatment of flour even more difficult.

The present inventors focused on the fact that it is more efficient to heat flour to denature it in the presence of moisture, and conducted extensive research, and found that The present invention was completed based on the knowledge that relative humidity has a significant effect on the treatment effect.

That is, the present invention provides a method for producing wheat flour for secondary processing, which is characterized by heating wheat flour in an atmosphere with a relative humidity of 90% or more.

In the present invention, wheat flour for secondary processing refers to wheat flour suitable for use in flour secondary processed foods such as cakes, castella cakes, and fried foods.

In carrying out the method of the present invention, various types of heating drying apparatus that are generally used industrially are used. for example,
A closed indirect dryer such as that shown in FIG. 1 can be used. This device is equipped with a hollow shaft, a disk, and a jacket in which a heating medium such as steam or hot water is circulated, and heating is achieved indirectly through the circulation of the heating medium. Such type 1 indirect dryers are devices with excellent thermal conductivity that are widely used for drying chemicals, plastics, coal, foods, and the like.

The method of the present invention will be specifically explained below according to the flow sheet shown in FIG.

The raw flour supplied from the raw flour supply device 1 is heated when passing through a closed indirect dryer 2 heated by a heating medium such as steam or hot water, and undergoes desired denaturation.

The modified flour thus obtained is discharged from the dryer 2,
After passing through a suitable cooler, it is led to a step of breaking up any agglomerates generated during the heat treatment step. The air inside the dryer 2 passes through a tube 11 and a bag filter 3 that are insulated to prevent moisture condensation, is heated again by a heater 8 to a predetermined temperature, for example, 700 to 710°C, and is returned to the dryer 2. . This air circulation is performed by a blower 6, and the amount of circulating air is adjusted by adjusting a valve 7a. The valve 7a is automatically controlled by the temperature sensor 9 to suppress the circulating air volume when the air temperature inside the dryer is lower than the set value, and to increase the circulating air volume when it is higher, so that the temperature of the air inside the dryer remains constant. It is designed to be maintained at Generally, the circulating air volume is 3 ~ when processing raw flour / ton / hour! ;
m/min. Further, the valve 7b is connected to a humidity sensor 10 provided inside the dryer, and is opened when the humidity of the air inside the dryer is supersaturated, and the excess water vapor generated from the flour to be processed is discharged from the blower 4. It looks like this.

Since the amount of air in the entire system becomes insufficient due to the discharge of excess water vapor, the same amount of air as discharged from the fresh air intake port 5 is preferably preheated, and is supplied to the system in a filtered and clean form. be introduced within.

Through the series of temperature and humidity controls described above, the inside of the dryer is always kept at the set temperature and relative humidity of 90% or more, preferably at /θO, and heat treatment can be performed while suppressing water evaporation of the flour. . .

The temperature of the heating medium communicating with the jacket of the dryer and the residence time of the flour in the dryer can be changed as appropriate depending on the intended use of the flour. When using an indirect dryer as shown in FIG.
By using steam of ky/Cr& (gauge pressure) and sorting the residence time to the left, the temperature of the flour can be reduced to g3.
It is sufficient to heat the flour to a temperature of about 9.2°C, and in order to produce flour suitable for battering fried foods, the heating medium is 9/cd (1'-dipressure) in θ~/, Ω. using steam,
It is sufficient to heat the flour so that the temperature of the flour becomes approximately 93 to 9 g° C. by setting the residence time to about 20 g.

As described above, according to the method of the present invention, wheat flour is heated while suppressing moisture evaporation, so that it is stably denatured in an extremely short period of time without requiring high temperatures or long periods of time as required in conventional methods. The modified wheat flour obtained in this way, that is, the flour for secondary processing, has a moisture content reduced by only about 2% at most, so it can be used for secondary processing as it is without humidifying after heat treatment as in the conventional method. Can be used as flour.

In addition, in the method of the present invention, as described above, part of the water contained in the flour as equilibrium water evaporates, and this becomes water in the high-humidity circulating air, so it is generally necessary to humidify the circulating air from the outside. There isn't.

However, if necessary, humidification may be performed as appropriate.

EXAMPLES The present invention will be described in more detail below with reference to Examples.

Example/ For the purpose of improving the quality of cake and Nagasaki castella flour, Table/
We conducted tests using various combinations of temperature and residence time to prototype sponge cake and Nagasaki castella. Steam was used as the heating medium.

Table/ (The humidity inside the equipment is all above 90 degrees) The results of the product moisture and secondary processability tests are shown in Table 1.

Table note/) The sponge cake composition is 100 parts flour, 100 parts sugar, whole eggs/01 parts water and 20 parts water. The evaluation is a comprehensive evaluation of the product's volume, browning color, cortex, shape, internal color, structure (70 points each), touch, and texture (1S points each).

Note: l) The composition of Nagasaki Castella is 100% wheat flour, 1g01 sugar, 220% whole egg, and 3° water.Since there is no clear-cut method like that for sponge cake, the evaluation was mainly based on the condition of the batter and the texture of the product.

From the above results, the test results for 3, 5%, 7, 7, and 10 are that both sponge and Nagasaki castella are commercially available thin blades.
A better product was obtained than the control using equal flour.

EXAMPLE 1 Tests were conducted using the combinations of temperature and residence time shown in Table 3 for the purpose of producing flour that was excellent as a batter for fried foods.

As the heat medium, steam was used as in Example.

Table 3 (Humidity inside the device was all above 90 degrees) Batter for batter for fried shrimp was made and compared using treated flour manufactured under the above conditions and untreated flour (commercially available thin blade/equal flour) as a control. Ta. The results are shown in the table.

All of the top grades show the stability of the batter, but the batters for flat and yu are slightly lacking, and there is almost no difference between 3 and 3 grams. The stability of the batter is a major advantage, especially when using the batter for commercial purposes. The texture of the fried shrimp was slightly crunchier in the test product, but it was not a big difference.

Furthermore, a comparison was made between the Jl test product and the control as a batter for corn dogs.

The results are shown in Table S.

Table 3

[Brief explanation of the drawing]

FIG. 1 is a schematic sectional view showing an example of an indirect dryer that can be used to carry out the method of the present invention, and FIG. 2 is a flow sheet for explaining the method of the present invention. Explanation of drawing numbers 1, raw flour supply device 2, sealed indirect dryer 3, bag filter 4, excess steam exhaust fan 5, fresh air intake 6, blower 17, nonorupu 8, air heater, 9 , temperature sensor 10, humidity sensor.

Claims (3)

[Claims] (1) A method for producing wheat flour for secondary processing, which comprises heating wheat flour in an atmosphere with a relative humidity of 90% or more. (2) In a closed-type heating device with relative humidity controlled above 60°C, flour is allowed to stay for a minute or so and heated until the temperature of the flour is 3 to 92°C to make a cake.
The method according to claim 1, characterized in that flour suitable for making castella cake is obtained. (3) Flour was allowed to stay for g-2θ minutes in a sealed heating device with relative humidity controlled at 90% or higher, and the temperature of the flour was 9! 2. The method according to claim 1, wherein the flour is heated to -9 g'C to obtain flour suitable for battering fried foods.