JPS61177957A - Production of processed food and/or quality improver thereof - Google Patents

Abstract

PURPOSE:To obtain a processed food (quality improver) having an improved taste, by blending starch or grain flour having high starch content with a fatty acid ester to which >=18C high-melting fatty acid is linked, kneading, heating and gelatinizing the blend. CONSTITUTION:(A) 100kg starch having 10-40wt% water content and/or grain flour having high starch content or its flour (e.g., wheat flour) is blended with (B) 1.6-0.6mol fatty acid monoester (e.g., fatty acid monoglyceride, or sucrose fatty acid ester) to which >=18C fatty acid (e.g., stearic acid or palmitic acid) is linked. Then, the blend is kneaded, heated to >=70 deg.C, so the starch is gelatinized, to give the aimed processed food and/or quality improver for the processed food. The product is preferably used as a raw material for producing processed food such as GYOZA (fried dumpling stuffed with minced pork), SHAO-MAI, noodles, etc., or a quality improver.

Description

[Detailed description of the invention] [Field of industrial application] Processed food with improved texture and/or quality improvement of processed food using starch and/or grain flour with a high starch content as a raw material and gelatinized starch The present invention relates to a method for producing a drug.

[Prior Art] Conventionally, there is an example of using an extruder to make a starch food by adding soybean flour or the like to wheat flour (%Kaikai No. 58-129927).

When the breadcrumb-like powder obtained in this way is used as a batter for frying, it does not become soft even after being left for 3 to 6 hours after frying or even when the soybean protein absorbs water, so it does not soften like commercially available breadcrumbs. Although it does not become soft and has a crispy texture even after absorbing 1.5 g of moisture, this type of bread crumb powder retains a rough texture even when heated at 90°C for 30 minutes after absorbing water. However, when other processed foods are produced using this product, there is a drawback that a satisfactory texture cannot be obtained.

In addition, 4I Publication No. 52-61252 describes a method for producing puffed foods, but the puffed foods made using the powder produced by this method without using surfactants are easy to tighten and are difficult to tighten. When the powder is suspended in water, it is easy to mix with mama flour, and when heated at 90℃ for 3 minutes, it becomes a texture, so foods that use a large amount of this powder are I can't get anything with a satisfying texture. Furthermore, in the method described in the publication, the water-absorbing powder does not flow smoothly within the extruder.

Also, if you use new potatoes to make croquettes or potato salad, they will have a lot of moisture and won't drain.Also, to make the filling, boil the beans, strain them, remove the skin, cut the top layer, and then use a cloth. If it is not squeezed, it will become soggy and there will be problems with formability and texture.

In addition, the extract of gyoza, shumai, and Noinburgh V flows out during cooking, resulting in a crumbly texture. In addition, when seafood and meat are treated with oil 4, the extract component flows out and at the same time, the oil oozes out and the surface becomes very vertical.

As a means to improve these points, wheat flour, starch,
Bread crumbs and the like are used, but these often have the disadvantage that they gelatinize, resulting in a sticky product, or, conversely, if too much is added, the product becomes dumpling-like, which completely impairs the texture. In addition, wheat starch is used as a flour (base) in the batter for fries, etc., but if there is too much adhesion, it tends to form a layer like wheat dumplings, which often impairs the crispy texture. ,
As a processed food, there were many quality problems.

In addition, when manufacturing bread, sweet buns, takoyaki, castella cake, manju wrappers, noodles, mochi, etc., pay close attention to the amount of water in dough or starch flour or boiled rice, whisking eggs, heating time, etc. Although the process is done by brushing and processing, and by adding quality improvers such as soybean flour and waxy corn, there are many aspects that rely on intuition, such as adjusting the amount of water, and there are also influences such as differences in the quality of raw materials. However, the texture of the product that sticks to the teeth could not be resolved.

[Purpose of the invention]

Processed foods include processed foods made by gelatinizing starch,
For example, roux, instant white sauce, instant potage soup or instant noodles, instant macaroni-1 instant grits-like food, etc. have shape-retaining properties, are not grainy and at the same time have appropriate smoothness, and can also be used as powders. When this happens, the manufacturing method of processed foods that requires characteristics such as excellent dispersibility in water (i.e., not easy to get wet) and no stickiness, etc. Food materials with a lot of sugar, such as bean paste, croquettes, potato salad, or foods that tend to lose their texture due to the extract leaking out during cooking, such as gyoza, shumai, hamburgers, and other fried foods made with wheat flour, or dough products, and ice cream. When making cream, cream, wasabi, chili paste, white sauce, etc., 1. By adding or using the α-starch of the present invention and/or grain powder in which the starch contained therein has been pregelatinized, In addition, when processing bread, which is made by adding water to wheat flour or sticky rice, etc., and heating it to form or heat it, and when processing foamed and puffed foods such as sponge cakes, which are made by adding waxy rice, eggs, or leavening agents, The purpose of the present invention is to provide a method for producing a quality improver for processed foods that solves the above-mentioned problems by improving the quality of the product, such as texture, by replacing part of the grain with pregelatinized starch-containing flour.

[Structure of invention! lx,] The present invention is a processed food made by pregelatinizing starch, and is suitable for foods that do not retain their shape when absorbing water at high temperatures and are required to have a smooth texture, such as noodles, macaroni, snack foods, etc. It has good dispersibility in water (i.e., it is difficult to get wet),
A method for producing processed foods such as roux, white sauce, potage soup, etc., which are powdered foods that are disliked for being sticky, or foods that are watery and easy to soak, such as bean paste, croquettes, vegetable salads, etc.; Foods that tend to have a lumpy texture due to the extract leaking out during heating.
Or as a flour for food materials such as fish and shellfish, meat, vegetables, etc. that have a high water content, or for sticky foods, or for fried or kneaded products using real wheat flour or starch, or for wheat flour, potatoes, or sticky rice. etc., or their powder.

Foods that are mixed with water and then heat-molded or heated to form and heat are used for the production of foods that are disliked for their chewy dumpling-like texture, as well as for sauces, ice creams, and custards that require texture (voluminousness). A method for producing a quality improver for processed foods such as creams, soups, curries, wasabi, mustard, and other spices that are highly effective in small amounts, batters for American hot dogs, pancakes, taiyaki, etc., 100 kli of starch and/or starch-rich cereals or powder thereof with a moisture content of 10 to 40% by weight.
In this case, 1.6 mol or less of a fatty acid monoester with C11 or higher and a melting point of 70°C or higher is kneaded and heated in the presence of (L6 mol or higher) fatty acid monoester, and the product temperature is 80°C. The above is a method for producing a processed food and/or a processed food quality improver characterized by gelatinizing starch.

The present invention will be explained in more detail.

Suitable raw material grains or powder thereof include grains such as wheat, barley, rye, adlay, rice, potato, corn, millet, millet, powder thereof, or starch obtained from these grains. In addition, for the purpose of nutritional enrichment, vegetables such as soybean protein, carrots, and spinach, kelp, seaweed, etc.
In addition, milk, fruits, minerals, vitamins, fats, etc. can be added. However, since the addition of soybean protein causes graininess, it is necessary to limit it to α4s or less.

As fatty acid monoesters, it is sufficient to purchase and use commercially available surfactants. Examples of commercially available products include propylene glycol ester, monoglyceride, sorbitan ester, polyglyceride, oxyacid ester, sucrose ester, Contains phospholipids, etc. Among the above, since phospholipids are inferior in shape retention, it is necessary to add t5% or more, usually 2 to 5%. When monoglyceride or propylene glycol is used, when 20 to 50% of it is mixed with phospholipid, shape retention is improved. As for other surfactants, as is clear from Examples 1 to 8, the amount of fatty acid monoester obtained from fatty acids with a melting point of 018 or higher and 70°C or higher was 1.6 mol or less, and the total amount of added fatty acids was calculated as total fatty acids. It is necessary to add 16 moles or more. For example, commercially available distilled monoglycerides containing stearic acid and palmitic acid as main components have a concentration of about 1 to α296. For sucrose ester, the purpose can be sufficiently achieved by adding about 29JA-α5s, mixing thoroughly, pressurizing, kneading, and heating together with starch. When kneading with starch, it is desirable to sufficiently knead at 40° C. or higher, preferably 50° C. or higher, and at a water content of 10 to 411,196° C., depending on the properties of the surfactant. Machines suitable for this type of kneading include:
A screw kneader is suitable, and a commercially available product is an extruder. There are two types of extruders: one-shaft type and two-shaft type.
The shaft type is excellent. The extruder can perform pressurized kneading and heating at the same time, so in one step,
It can be used for kneading and gelatinization of starch, and can be said to be optimal. or,
When gelatinizing starch, the temperature is 80°C or higher, usually 100°C.
By setting the product temperature above, sufficient α-ization can be achieved.

The shape of processed foods can be changed by changing the hole size or shape of the die, and in the production of noodles, instant noodles can be created by connecting a noodle string machine to the tip of the extruder. . In addition, it can be easily used as a raw material for making roux, sauce, soup, and flour by crushing the extruded gelatinized starch to about 100 mesh pieces or less.

In addition, to explain in more detail about quality improvers for processed foods, they are used to add water to processed foods that are easily soaked in water, foods that have a high water content and have poor shapeability, processed foods that tend to release extracts during cooking, and grain flour. In addition, when producing foods that are molded and heated, wheat flour, starch, bread crumbs, or textured soybean protein have been used to overcome these drawbacks. If K111 is used during the heat treatment, the resulting food may become dango-like, and even if the amount added is appropriate, both disadvantages may occur and the resulting food may become edible. In addition, when the braided soybean protein was used, the shapeability and flavor of the obtained food were significantly reduced, and in any case, the quality of the obtained food was deteriorated.

In addition, 6 moles or more of fatty acid monoester obtained from fatty acids with a melting point of 70° C. or higher is added to 100 klI of grains or powders containing a large amount of starch and/or starch mold, and the starch is pregelatinized. If starch powder is added, the texture will be rough, so
The drawback is that it can only be added in small amounts.

The present invention improves this drawback by adding sb, added tt-
By greatly increasing the amount, the quality of processed foods could be further improved. The pregelatinized starch and pregelatinized flour obtained in the present invention are
It has a fast fermentation rate and a smooth texture, making it suitable for processed potato products, bean paste, ice cream, custard cream, sauces, etc.
When used in potage, liers, etc., it is smooth and has a rich taste, without being grainy or sticky, making it an excellent quality improver. In addition, it is an excellent quality improver for texture (for example, when flouring fish meat, it gives a crispy texture); when using flour, it gives a chewy, yet smooth texture.

In addition, when adding the pregelatinized flour of the present invention to replace a part of the raw material flour during food processing in which water is added to grains such as wheat flour or sticky rice, the mixture is heated, or molded and heated,
It is presumed that it contributes to the fine moisture content of grain flour, etc., forms a fine-grained tissue, and contributes to eliminating the sticky, dango-like texture.

Similarly, flour processed foods such as processed potatoes and bean paste, seafood with a high moisture content, and sticky food materials that have a high moisture content and are easily soaked in water, and foods such as hamburgers and dumplings that are prone to leaking extract during processing. When used, the improver of the present invention, which uses sucrose monofatty acid ester, sorbitol monofatty acid ester, and polyglycerin monofatty acid ester with particularly high MLB, can be used for fillings, processed potato products, and sauces with a supple surface texture even after water absorption. , soups, ice cream, custard cream, etc., it is presumed that it will contribute to eliminating the drawbacks of conventional products.

In addition, when producing noodle wrappings for noodles, gyoza, harumaki, etc., the flour is light, homogeneous and easy to add water, contributes to subtle moisture adjustment of grain flour, has excellent rollability, and By straining the rice, you can shorten the boiling time.

The a-formed starch or pregelatinized insecticidal powder of the present invention may be in the form of bread crumbs or powder, with an appropriate particle size, depending on the type of processed food to which it is added. For Western-style foods, gelatinized flour such as corn core is preferred because it often improves palatability.

In addition, starch and/or grains with a high starch content or their powders may be added in advance to milk, powdered milk, soybeans (must be limited to less than 4% IIL as protein), spices,
After adding and mixing medicinal herbs, seafood, seaweed, vegetables, fruits, or their flavoring pigments, etc., as mentioned above, by gelatinizing the starch, it is possible to enhance nutrition. Since starch that has been converted to a has a rich flavor retention property, the flavor of processed foods to which they are added can be improved, and foods rich in color can be obtained.

As for seafood, for example, adding krill or its powder enhances nutrition, improves flavor, and gives it a shrimp-like color. As seaweeds, kelp, wakame, seaweed, or their powders can be added, and as vegetables, raw juice or dried vegetable powders, such as dried spinach powder, can be added.
- It is possible to obtain grain powder in which starch or contained starches have been gelatinized. Also, as for fruits, you can selectively add fruits according to your taste, but for example, it is good to add grated apples. In this case, since there is a lot of water, this water can be used for the water-containing starch before gelatinizing the starch. The amount of milk, vegetables, etc. to be added is arbitrary, but it is preferable to add krill, wild grass, seaweed, etc. in an amount of about 1 to 10% by weight of violet based on dry matter relative to starch or grain powder.

The length of addition of α-starch and/or grain powder differs depending on the type of processed food, moisture content, etc., but even if 50'N is added, there will be no roughness or stickiness.

Next, the advantages obtained by the present invention will be described.

When making croquettes using new potatoes, it is easy to get water spots, but when making croquettes using new potatoes, adding the α-starch and/or gelatinized flour of the present invention eliminates water spots. The croquettes are rich in formability and have a smooth and fluffy texture, resulting in improved texture.

Next, the boiled and ripened beans are strained to remove the skin, which has a high water content and needs to be squeezed out with a sieve, but by adding the α-starch and/or gelatinized flour of the present invention, the water absorption can be improved. To obtain an excellent filling that has no strange feeling at all when the present invention is used, since the moisture content is controlled depending on the texture, there is no need to squeeze it with a cloth, and there is no pasty feeling that occurs when ordinary starch is added. I can do it.

In addition, Shumai, whose extract leaks out when cooking and heating,
When producing dumplings, hamburgers, etc., by adding the α-starch and/or pregelatinized flour of the present invention, products with less loss of extract and deformation, smooth, elastic, and good taste can be obtained. In this case, by adding α-starch and/or pregelatinized flour after moistening it with milk,
The flavor can be further improved.

Next, when making tempura, especially deep-fried foods with high water content such as seafood, meat, and vegetables, the α-starch and/or pregelatinized flour of the present invention can be used as a base for applying bread crumbs (flour) as a substitute for wheat flour. Alternatively, by using it in combination with wheat flour, it is possible to eliminate the formation of a lumpy layer and obtain a product with an excellent crispy texture.

As a batter for fried foods, for example, when making fried chicken or fried batter, it is better to use α-starch and/or pregelatinized flour as a substitute for wheat flour, or by mixing it with wheat flour. Furthermore, when using particles with a particle size similar to that of bread crumbs, they can expand to a white color and give a beautiful finish, and can maintain a crunchy state for a longer period of time than conventional bread crumbs. In addition, by adding a-starch and/or pregelatinized flour when preparing the kneaded product, it is possible to obtain a product with excellent elasticity and texture without graininess.

Also, pregelatinized starch or pregelatinized flour with monofatty acid ester with sorbitol or sucrose, glycerin monooleate, glycerin monopalmitate, glycerin myristate, glycerin monolaurate, polyglycerin monofatty acid ester and stearic acid monoester. When used to give a thick texture to soups, white sauces, ice cream, custard cream, etc., it gives a smooth texture without a pasty feeling, and is suitable for potato products, fillings, etc.
In the case of salads, bread, cakes, etc., a smooth texture can be obtained without the pasty feeling. In addition, when used as a powder for food materials with a high moisture content, such as seafood, it has the advantage of having a faster water absorption rate and a greater improvement effect than a glycerin monostearate-based product made from extremely hardened fats and oils, which is usually called monoguri. .

In addition, food products that are prepared by adding water to grains or flour and then heating and molding or heating the mixture include, for example, breads fermented with yeast, sponge cakes made with eggs or leavening agents, steamed bun wrappers (such as Golden Yaki), and hot foods. There is no particular limit to the amount of the quality improver of the present invention added to cakes, taiyaki, udonari, sticky rice, etc., but it is usually between 1 and 2 times the amount of wheat flour.
It is sufficiently effective at 30% by weight.

The product to which the pregelatinized flour of the present invention is added has a dry texture, but is smooth and does not have a grainy, chewy, dumpling-like texture.

Next, examples will be described.

Examples 1 to 6 Add the additives shown in Table 1 to IQQkg of wheat flour, and further add water and steam to bring the product temperature to 60 to 70°C and moisture to 28 to
31%, passed steam through the jacket, put it into a heated extruder, kneaded, pressurized and heated it to a temperature of 1.
A gelatinized flour sample was prepared by foaming and extruding through a nozzle at 30°C, expanded, and ground to 150 mesh or less.
Heat 0 and add gelatinized flour 409 and salt A2 just before boiling.
F was added, heated at 90°C for 30 minutes, and immediately cooled to 70°C to prepare a sample for sensory testing. Separately, a roux was made using 100 tons of butter and 120 volts of wheat flour, and a control specimen was prepared using this roux 651 instead of the gelatinized wheat flour to compare Noritsubosa. Regarding roughness, samples that felt particularly rough were labeled with "Roughness". The sensory test was conducted by a panel of 10 people, and the evaluation was repeated twice.

In this case, if the same judgment is made 15 times or more, it becomes significant with a risk rate of 5%.

Table 1 shows the results of testing the effects of the type of fatty acid ester, the type of component fatty acid, and the amount added on the texture.

Even after first adding water and heating, the reason why the roughness still remains is due to the amount of fatty acid ester added, stearic acid (0189 melting point: 71°C), a. The above influence (melting point of arachin rRcm. of 77°C) can be noted. Experiments 1, 7, 9.10
The amount of stearic acid or ate added was about 2 moles or more per 100 parts of wheat flour, and it remained completely rough, but in experiments 2 and 3 in which the amount of stearic acid added was reduced.
．． 4, 5, 6, 8, 11, 12.13, results were obtained in which no roughness was felt. The amount of stearic acid added at this time should be 1.54 mol or less, and approximately t6 mol is considered to be the limit. On the other hand, the mixed component palmitin el-
(016y melting point 62°C), Experiments 2 and 7
, 8.11, the palmitic acid content was 1 in Experiment 2.
．． 37 moles, experiment 7 Q, 79 moles, experiment 8 1lL6
3 mol, and 1.82 mol in Experiment 11, but roughness was felt only in Experiment 7. Therefore, considering this cause,
Even with the same 1st addition as Monogri, Experiment 7 was Stair I)
It can be pointed out that 1.93 mol of 7tlt was added, which greatly exceeds the 1.6 mol stearic acid addition limit. Furthermore, it can be seen that when fatty acids with a melting point of 70° C. or higher are used extensively, a hard pregelatinized flour can be obtained even after water absorption and heating. Experimental tube 13 was added with 85 moles of olein rll (Oζ71, liquid at room temperature), and stearin i! l (0ss) and 2
-56 moles were added, but no roughness was felt.

Therefore, the melting point of fatty acids is involved in roughness.

Next, as for Noritsubosa, as is clear from Experiment 6, Monoguri (L1% (total fat 111 [L15-) - α13 =
Q, 28 mol/flour 100 hrs.), the texture was felt, and experiment 5's α3% (full fat #Lα46+α39=α
85 mol/100 kg of flour), it is not felt. Therefore, the limit is 12 whispers [full fat 1! (α85+(L28)
It is thought to exist around ÷2=(L57 mol/100 kg of wheat flour).

Example 9 Koai powder 100'KIil/(shortening oil powder 1
Yu, salt 2' to 9, sucrose fat fil x x chill 8-1
670゜t 6 kp (approx. t as monostearic acid)
4 mol) was added, water and steam were humidified to make the moisture content 34%, and the jacket was heated and the extruder was pressurized.
Immediately after kneading and heating, and converting the starch into a, it was cut into noodle strings through a No. 17 noodle making machine and dried. When these noodles were heated in boiling water for 3 minutes, they were sufficiently softened, and had smooth elasticity and crisp udon noodles.

Example 10 To 100 ml of wheat flour, add 3 yu of butter, 1 kIi of salt, and 16 yu of sucrose fatty acid ester P-1670,16 yu (approximately [L 6 mol as monostearic acid)], add water and steam humidification to bring the moisture content to 31%, and heat the mixture with a jacket. The mixture was pressurized in an extruder, kneaded, heated, extruded through a die at a material temperature of 130°C, and ground to 100 mesh or less to obtain a dry powder.

15 tons of this powder and Milk 200-1 sand 53of% butter 151F were mixed. At this time, the powder was immediately dispersed without becoming lumpy. This dispersion was boiled to make white sauce. This sauce was not grainy or sticky at all, and had a nice, rich flavor.

Example 11 ExeyV 8-95, ILB Yu (contains 1.23 mol as stearic acid), Shaw) = 100 kl of wheat flour
1.5 yu of oil, 2 yu of soybean isolated protein (added for nutritional enrichment), 5 yu of parsley powder, 1 t of salt, 1 t of stg, sand $11
kg, and humidified with water and steam until the moisture content was 31% and the product temperature was approximately 6.
Continuously put into an extruder heated by a jacket at 0℃, further pressurize, knead, and heat to gelatinize the starch, extrude and expand, and cut into lengths of about 33 cm, diameter of about 13 mm. A bar-shaped processed food was obtained. This food absorbs water and becomes soft in about 1 to 5 minutes after heating and pouring hot water, and has a smooth macaroni-like texture.

When a panel of 40 people tasted the botanyu soup and floating fish, all of them said it was delicious.

In addition, it was found that when cut into pieces of about 0.5cm long, fried in salad oil and sprinkled as floats in potage soup, it did not absorb water and remained crunchy for a long time compared to bread. However, this also had value as a new processed food.

Example 12 100 grams of wheat flour, 2'Kg of shortening oil powder,
2 parts salt, sodium bicarbonate α2, distilled glycerin monooleate ctsky, distilled propylene glycol monostearate α5ky (approx.
88 mol) was added to the salmon, and the water and steam were humidified to reduce the moisture content to 27%.

The mixture was pressurized, kneaded, and heated using a heated extruder, extruded through a nozzle, and expanded to form a powder sample with a melting point of 150 mesh.Sensory tests were conducted in the same manner as in Examples 1 to 8. The powder has a smooth texture without graininess or graininess.

Example 13 2 kg of sucrose fatty acid ester 8-1170 (approximately 3 t mol of monostearin ester per 101 C9 of small ffi powder) was added to the distilled propylene glycol monostearate and glycerin monooleate of Example 12, and the other conditions were the same. A powder sample with a sieve size of 150 knots was prepared and a sensory test similar to that in Examples 1 to 8 was conducted.

Example 14 In place of propylene glycol monostearate in Example 12, sorbitan monostearate (L5
0.00 tons (approximately 1.1 mol) was added, and as a result of making powder under 100 tons in the same manner as above, and performing the same sensory tests as in Examples 1 to 8, it was found that there was no roughness or roughness. A powder with a smooth texture was obtained.Example 15 In place of the propylene glycol monostearate of Example 12, 15 parts of calcium stearyl lactate (10 parts of wheat flour)
A powder sample of 150 sieves was prepared by adding about 9 g (156%) to 0 and the other conditions were the same, and a sensory test was conducted in the same manner as in Examples 1 to 8. It turned out to be a powder with a smooth texture.

Example 16 Among the wheat flour IQQkg in Example 15, 50 kg was replaced with corn flour at 50 o'clock, and other than that, a powder sample of 150 mesh was produced in the same manner as in Example 13. Examples 1-
As a result of the sensory test conducted in the same manner as in Example 8, a powder with a smooth texture was obtained without any graininess or texture.

Example 17 50 hours of corn flour of Example 16 was added to 50 hours of corn starch
A powder sample of 150 mesh was prepared in the same manner except that the weight was changed to 0 kg, and the sensory test was conducted in the same manner as in Examples 1 to 8. As a result, the powder had a smooth texture without graininess or stiffness.

Example 18 Add 1 flour to 100 o'clock of flour in Example 13 &
A powder sample of less than 150 ounces was prepared using 4 ounces of crushed corn starch and 30 ounces of corn starch as the main raw material, and the same sensory tests as in Examples 1 to 8 were conducted. As a result, the powder had a smooth texture. .

Example 19 Pearl barley flour 70 &, 2 small! To 30 hours of flour, add 2.01 qtz of sucrose fatty acid ester (p-16zo) (raw material 100kpfi, 9 (174 mol)), 1.5 hours of shortening oil powder, 12 kg of bicarbonate of soda, and 1.5 hours of common salt, and heat with water and steam. The mixed raw materials with a water content of 31% were pressurized, kneaded, and heated using a jacket-heated extruder, extruded through a nozzle, and foamed and expanded.
As a result of making a powder sample and conducting a sensory test,
A powder with a smooth texture was obtained.

Example 20 A sample was prepared in the same manner as in Example 19, except that 70 yu of dog meat powder was used as a substitute for the pearl barley flour in Example 19, and a powder with a smooth texture was obtained.

Example 21 300 t of pregelatinized flour of Example 18 in 7009 sticky flour
, add 650 f of water, knead in a steamer for 15 minutes,
A) was produced. Also, for comparison, when a cut mochi (B) was made by replacing the pregelatinized flour with waxy corn, the mochi turned faster and was easier to shape than B. It was also found that when making Osoni, B melts quickly, but Mu keeps its shape for a long time. I made Matayaki mochi and conducted a preference test using a 3-point comparison method using a panel of 10 people.
There were 0 people who said they preferred Mu, and 10 people who said they preferred Mu. Another reason why I like it is that it has the texture of rice cake, but is crispy. This paper shows that gelatinized flour using sucrose fatty acid ester as the monostearate has a higher υ improvement than waxy corn.

In addition, in place of the pregelatinized flour of Example 18, Example 19.20
I made cut rice cakes using gelatinized flour from , and obtained similar results.

Example 22 After mixing 1 part mashed potato with 9 parts (moisture 78%), 500 t of cornstarch, and 400 tft of the pregelatinized starch flour of Example 19, the mixture was heated and kneaded in a steamer for 15 minutes to improve health. Manufactured the food ``Kirimochi''. Compared to conventional cut rice cakes, it solidifies faster, is easier to shape, has better water retention, and is crisper, with the flavor of potato, grainy fiber food, and the medicinal effects of coix barley. Met. In this case, as in Example 21, good results in quality improvement were obtained for monostearin even with gelatinized flour using sucrose fatty acid ester as the ester.

Example 23 Monoglycerin stearate in 100 kliF of wheat flour) (
13 to 9 (a8 mol as monostearate)
, shortnin ym fat e-terminal tsh, MaHOOl (
Add 12kg, carefully adjust the moisture content to 28% with water and steam, thoroughly knead with a twin-screw molding machine (kneader) at a product temperature of F165 to 70°C, and then pressurize and knead with a jacket-heated extruder. , heated and extruded at about 130°C, 1
A dry powder of 50 mesh was prepared and subjected to the same sensory tests as in Examples 1 to 8. As a result, a powder with no roughness and a smooth texture was obtained.

Example 24 Boil potatoes (water content: 80%), then add gelatinized corn powder 101[fi] from Example 16, mash with a potato matsusha, stir-fry onion and minced meat with butter, season with salt and koshiyo. 201 ts of the seasoned ingredients were added, mixed, shaped, coated, and heated to 160°C to 180°C in oil to make croquettes.

Croquettes were made in the same manner as above, except that the corn powder containing gelatinized starch was removed as a control. The control croquettes had the disadvantage of being soft and difficult to shape. As a result of a sensory test conducted by a panel of 30 people on the croquettes of the present invention obtained as described above and the control croquettes, all of them found that the croquettes containing corn powder containing gelatinized starch were smoother and chewier. The respondents answered that the control was watery and tasteless. In addition, the same sensory test result was obtained for the product containing less than 100 mesh of pregelatinized flour, and from No. 9, the product using sucrose fatty acid ester as the monostearate ester showed high quality improvement characteristics. .

Example 25 2% by weight of sucrose monofatty acid ester S-16701 was added to the starch contained in the corn powder substitute in which the starch was pregelatinized.
Croquettes were made in the same manner as in Example 24 using a measuring stick for wheat flour 101 gelatinized with (approximately 1 mol as monostearic acid). As a control, 110 kg of wheat flour was added to a flour substitute containing gelatinized starch, and Example 24 was prepared.
As a result of a sensory test conducted by a panel of 50 people who made croquettes in the same manner as above, all of them answered that the croquettes made with wheat flour containing gelatinized starch had a fluffy texture, were not grainy, and were delicious. The answer was that it tasted like sticky, soft fried dumplings.

From the results of Examples 24 and 25, it was found that the addition of grain powder containing pregelatinized starch to processed foods is not just a water absorbing agent, but also has a quality-improving effect that increases the texture of croquettes.

Example 26 Onion cutting 400? Example 11
Add 80t of gelatinized flour made in step 6 and 400t of minced pork,
Salt 16t1 Sugar 20t1 Soy sauce, V4 flavor with chemical seasonings,
After mixing well, the mixture was wrapped in a commercially available shumai wrapper and steamed for 20 minutes to make shumai. As a control, Shumai was grown in the same manner as above using 80 tons of corn starch as a substitute for the pregelatinized flour of Example 16. As a result of a sensory test conducted by a panel of 30 people, 28 people found that 28 people did not like the pregelatinized flour. Respondents answered that the shishumai was soft but chewy and tasty, while the control item was elastic but hard and tasteless. The remaining two people answered that they did not know.

Example 27 1 quartered Chinese cabbage, 1 green onion, ginger 109
Cut it into milled pieces, and add 50 g of gelatinized flour of Example 13 to it.
After adding and mixing, 300 tons of minced pork was added, soy sauce, minced meat, and sesame oil were added, and the mixture was wrapped in gyoza skin and steamed for 20 minutes. As a control, we made gyoza in the same way without using wheat flour with gelatinized starch, and conducted a sensory test with a panel of 30 people.All of them found that the shigyoza with wheat flour that had gelatinized starch was moderately soft. They also said that it was chewy, easy to eat, and had good texture and taste, while the control product had hard and chewy ingredients.

Example 28 120 tons of onions were chopped and roasted with a putter.
To this, 50 t of pregelatinized flour of Example 16, 30 O of ground beef
f. Add 1 egg, season with salt, Kokuyo, and chemical 1M 1L seasonings, mix well, shape, and put oil in a frying pan to make grilled hamburgers. As a control, use wheat flour with gelatinized starch? Hamburgers were prepared in exactly the same manner except for adding Rinku Breadcrumbs 502, and a sensory test was conducted using a panel of 26 people. 24 people said that hamburger steaks made with wheat flour, in which the starch has been gelatinized, had tender meat, good texture, and were delicious, while hamburgers made with commercially available breaded hamburger steaks were hard and crumbly. The remaining two respondents answered that the commercially available hamburger steak with bread crumbs looked like a hamburger steak.

From the above Examples 26 to 28, it can be seen that by adding and mixing α-starch or grain powder obtained by gelatinizing the contained starch, the meat quality is soft and the texture is improved9.

Example 29 Noodles made by boiling red beans have a water content of 75%.

t, Ryoto Sugar Ester P-167029
6 (174 mol as monostearin commercial ester) and 160 t of pregelatinized a-cornstarch powder were added and mixed to absorb enough water. When sugar was added and ohagi was made, it adhered well and had good shaping properties. . In addition, a panel of 35 people was asked to judge the quality of the texture, such as stickiness, flouriness, and texture.There were no answers regarding the new system's texture. there were. Cornstarch 16 instead of α-cornstarch powder
Most respondents said that the product with 0f added had a glue-like feel.

Example 30 Vegetable tempura was made using flour mixed with 30% by weight of the gelatinized wheat flour of Example 12.

When a multisensory test was conducted on a panel of 30 people, all of them agreed that the product was crispier and more delicious than products made using only wheat flour. Also, even when cooked a little as vegetable tempura udon, it was smooth without having a dumpling-like texture.

The same was true for tempura, which was prepared by flouring the peeled shrimp and sardines.

Although we have described examples in which a-starch and pregelatinized grain flour are used alone, a mixture of these, or a mixture of starch and starch-containing grain powder and then pregelatinized starch in this mixture may also be used. Of course, scales can also be used in the same way.

Example 31 Instead of starch used when producing sausage,
Sausage was produced by a conventional method except that the gelatinized wheat flour 5-fold layer of Example 13 was used. The resulting sausage was softer and more elastic than conventional sausages using starch, and had a good texture different from conventional sausages.

Example 32 When producing kamaboko, the starch sticks conventionally used were replaced with the pregelatinized flour of Example 13 and added to the raw material, and kamaboko was produced in a conventional manner. Compared to the above, it had a firmer texture, more elasticity, and had a better texture, so it had an excellent texture.

Example 53 100 parts of wheat flour, 2 parts of yeast, 7 parts of yeast (11
5 parts and 60 parts of water as a control, and 2% of the flour.
, 4%, 7%, 10%, 20 sucrose fatty acid ester (
S-1670, HLB about 16) 1 m (t% (186 mol as monostearate)) and a sample of gelatinized starch flour (2
%), B (4%), c (7%), D (20%), E (4
Add 4 parts of sugar, 2s of salt, 2 parts of toning oil, 2 parts of margarine, and 4 parts of honsuri (4 parts of honsuri) to each of them and knead them, then ferment by the usual method, finish, roast, @ bake and let cool. and obtained the product. The control has a soft texture, but it has a texture that is not toothsome and has a somewhat dumpling-like texture, but the bread using samples M~D has a texture similar to toasted bread, and the texture of the sample m ~D
The bread made with this product had a finely textured, firm texture and a smooth texture. The texture of sample 5, in which 40 chips were added, felt a little chewy, but overall there was no stickiness to the texture at all.

Bread made using the 58th preserved control product and sample product,
In a two-point comparison method for a preference test, a panel of 10 people repeated 5 (BJ's sensory calibration) and as a result, 30 responses were obtained indicating that they preferred the bread made using the sample person.Also, B
and OO&! Similar results were obtained for products. For comparison, bread made by replacing 4S of wheat flour with commercially available bread crumbs had a rather poor texture compared to the control. In addition, in this experiment, the flour with pregelatinized starch flour added to the flour had a flour quality similar to that of salmon, had less resistance when a hand was inserted than flour alone, and was easier to homogenize during mixing when adding water.

Example 34 130 parts of soft flour, 3 parts of rising flour, 50 parts of eggs, 20 parts of sugar
Example 1: Add 100 parts of milk, 10 parts of butter, a little salt, use a round one as a control, and separately 10 parts of soft flour t-10 parts
Using the pregelatinized starch flour in Step 5 as a sample, I made a conventional shibatsuta mix'), oya ~ 180
I baked a sponge cake on an iron plate at ℃. Compared to the control,
Products using Sample Mu do not have an unpleasantly sticky texture and are a little dry, but they are not grainy and have a smooth texture.
When I pressed it with my finger, it felt soft and elastic.

A panel of 10 people repeatedly conducted sensory tests three times using the 3-point comparison method for preference testing between the control and the product using sample At-, and out of 30 correct answers, 29 answered that they preferred the product using sample At-. The answer 1 was that they could not say anything, and it was determined that products using the sample were preferred.

Example 55 200 parts of soft flour, 4 parts of rising flour, 100 parts of eggs, 4 parts of sugar
1 part, 6 parts salt, 5 parts chemical seasoning α, 10 parts salad oil,
As a control, 160 parts of water was added, and as a sample, 30 parts of the soft flour was replaced with the pregelatinized starch flour of Example 13, and the mixture was mixed in a conventional manner to make a batter liquid, and takoyaki were made.

Compared to the control, the product mixed with pregelatinized starch flour had a less chewy texture, no dumpling texture, and had a slightly dry, chewy but smooth texture.

A sensory test was conducted in the same manner as in Example 33, but compared to the control
Answer 6: Preferring products mixed with pregelatinized starch flour
0 was obtained.

Example 36 100 parts of wheat flour, 2 parts of eggs, 60 parts of starch syrup, 100 parts of sugar,
As a control, 60 parts of honey, 1 part of table salt, and 4 parts of rice flour were added, and as a sample, 10 parts of the wheat flour was replaced with the pregelatinized starch flour of Example 12. First, sugar and honey were added to the egg yolk. Add , starch syrup, and mipun and mix together. Warm over low heat to avoid burning. Add salt to the egg whites and whisk. Add to the egg yolk mixture and mix well. Line with paper as usual and set in a frame. The above-prepared ingredients were added, the surface was sprayed with mist, and the castella cake was baked in an oven. Compared to the control, the product using the sample was slightly less elastic, did not stick to the teeth, and did not stick to the skin, despite being in an appropriate moist state. As a result of conducting a similar sensory test, there was no significant difference in palatability, but it was determined that the sample product was better in terms of elasticity and unpleasant texture. .

Example 37 70 kg of wheat flour, 30 to 9 grams of corn flour, 3 tablespoons of salt, 2 tablespoons of shortening oil, sucrose fatty acid ester P-1
470 (HLB approx. 16) 1. Okg (rlL57 mol as monostearate), glucose α5,
Mix 30 Yu of water, pressurize and heat the 30% water mixture with an extruder, foam through a nozzle at a temperature of 130 to 140°C, dry, and then crush to 100 mesh or less.
We made pregelatinized starch grains. This product had about 5 times the water absorbency and retained its shape well even when hot water of 80° C. or higher was added.

15 parts of the above-mentioned pregelatinized starch flour, 85 parts of wheat flour, 2 parts of yeast, 15 parts of yeast food α, and 1 part of common salt were kneaded, fermented, and molded, and baked in an open oven while generating steam. For comparison, only wheat flour was used without using pregelatinized starch flour.
00 copies, baked in the same manner as in Example 33, and conducted the same sensory test as in Example 33. Among the 30 correct answers, 30 answered that they preferred bread made with pregelatinized starch flour. It was found to be effective.

Example 38 20f of pregelatinized flour made in Example 57 with 150 mesh sifted, 20t of butter, 350ml of milk, and 29ml of salt. I made penyamel sauce by adding strainer and bay leaves. This sauce did not have a burnt odor, had a porium taste, did not require straining unlike the comparative example using conventional wheat flour, and was delicious.

Example 69 2 eggs 40OCC of milk, 40f of gelatinized flour of Example 37,
A custard pudding was made according to a conventional method using 90 tons of sugar and 1 salt and vanilla flavoring. 2 eggs and 250cc milk
1 Comparison using sugar bat, tx, and vanilla flavoring,
The comparative example was somewhat eggy and lacked smoothness, but the one using pregelatinized flour was smooth, and J! It has been found that the taste is excellent and there is less chance of failure due to overcooking of the eggs since there is no need for sufficient soaking to gelatinize the starch.

In addition, it was found that 9, which is used to make instant potage soup, cream puffs, mayonnaise potato salad, etc., is effective as a quality improver because it has no wheat odor, no water spots, and has a voluminous feel.

Example 40 Wheat flour 950 F and pregelatinized wheat flour Sat from Example 12 were mixed, 25 F of water was added, mixed with a kneader, and rolled out as thinly as possible with a pressure roll to make shumai skin. For comparison, thin shumai skin was similarly made using 1000F wheat flour except for pregelatinized wheat flour. As a result, the shumai skin of this example had many tears and cracks up to the thickness α3-.
Spread it thinly. On the other hand, the comparative example has tears and dents when it reaches α5-, and at most α8-1.
was limited.

Furthermore, in this experiment, when I inserted my hand into the mixed powder containing pregelatinized wheat flour, the resistance was smaller than that of the comparative example, which contained only wheat flour.
It feels light, and even when adding water, the water circulation is quick and homogeneous.)
Easy characteristics were observed.

Example 41 Milk 200m, sugar 302, butter 15t1 Example 3
Step 9: Mix 15F of the agro-flour from step 7 and boil it to make white mousse. Ninth comparison, 159 percent pregelatinized flour and 1 percent wheat flour.
I made white mousse in the same way using 59. The comparative example had a bitter texture and a strong odor, but the example had no off-odor or bitterness and had a pungent taste.

Example 42 100 parts flour, 9 parts monogrily (Excel v8-95) 1 part
6 to 9 (approximately 192 moles as monostearyl ester), shortening oil powder t5, salt 1.5'k
ll It was extruded at about 130°C, expanded, and pulverized to create a dry powder under a 150-mesh sieve, and the same sensory tests as in Examples 1 to 8 were conducted. As a result, it had a smooth texture without any lumpiness or roughness. Met.

Example 43 Grits C: 9 to 50' of wheat flour, 50k of corn flour
II, Z Kisey VB (hereinafter abbreviated as v8) 1 o'clock grits B; 30 kIi of flour, 50 kl of broken rice? , corn starch 20kg, V8 1 liter Grits C; wheat flour 50 to 9, note wheat flour 45, curry powder 5 to 9.78 (L9kp Grits D; wheat flour 50, barley flour 45kg, halibut flour sy, vs (L?kl) / Grits E: 80kg of wheat flour, 20k1 of holen flour
7, V8 (L8kp grits 7; flour 80 to 9, carrot powder 20kg, ■
818 o'clock grits C; wheat flour 80 boiled, chicken egg 21C9, V8α 5
Time grits C: 80kl of flour? , dried sardines fine powder 20 yu, v
s 18 Yugrits C; 90 parts flour, 1 part dry powder of tiger shrimp scalp and feet
a'KIi, vs (L9 to 9 grits J: Flour 8
0 yu, bran with germ 20 yu, vs αakg for grits; wheat flour aoklI, natuto dry powder zo
y, vs. After gelatinizing the starch, cut it into soybean-sized or/and soybean komainu pieces, prepare a sample of grits with the starch gelatinized, and boil the katsuopushi and konbu broth with soy sauce.
Seasoned soup■, with salt and stock! The following experiment was conducted using ill-flavored soup ■, soup seasoned with salt, stock mix, milk, and curry powder ■, soup ■ seasoned with soy milk, margarine, and salt, and soup ■ seasoned with milk and salt. 5. Weigh 200f each of grits A - K into a heat-insulated container,
1L of boiled juice was poured in and sealed for 3 minutes, and this was used as a test sample.Separately, a control sample was prepared using 200t of commercially available instant amalgamated brown rice and 1t of juice. As a result of a sensory test conducted on a panel of people, 10 people all answered that the control sample was tasteless. The brown rice sample had a bad taste in the throat.
They didn't like it because it left a tinge on them when they bit into it. Mmm~
Many people pointed out that the sample X had a uniformly smooth macaroni and had a good gritty texture when chewed.

Furthermore, in the same way, 50 with the combination of 1 Gritsutum~X and soup ■~■
Samples were made and 10 people conducted a preference test, and they were asked to choose the ones that were particularly unpleasant.The number of people who did not like the combination of D and ■ and the combination of J and ■ were 4 and 1, respectively. There was nothing I didn't like. In subsequent experiments, D,,T
It was found that the combination with miso-style soup was most preferred.

Grits C and D do not have a musty odor compared to the powders of Examples 19 and 20, and when added in a large proportion, mixing with curry, spices such as parsley, or strong aromatic substances may improve the crumbling properties. found.

In addition, by adjusting the extrusion temperature at the tip of the extruder and changing the shape of the hole in the die, it is possible to create the desired shape, such as a star shape, so you can use it to create floating fish such as soups, sukiyaki, etc. A fist that could be used improvised was also discovered, similar to iron or chikuwafu.

Example 44 10kg of kelp powder was strongly stirred, 1N potassium carbonate IO2 and 1at water were added to make it into an abacus shape, and then extruded through a φ21 hole to form 90kp of wheat flour and 8g of sucrose fatty acid ester.
-1+670 ~1.6 k4), calcium chloride 15
Extrude it into the mixed powder of Yuto, add noodles to the tip of the mixed powder.
Pour into an extruder equipped with a machine, pressurize, knead, and heat to gelatinize the starch I made grits. This was sealed for 3 minutes in the same manner as in Example 43 using a soup seasoned with soy milk and a small amount of salt.
As a result of tasting this as a sample, the green color came out in the soy milk, and it was a food that was pleasing to the eye and had an excellent texture. Furthermore, when observing the bean paste-like material of kelp under a microscope, it was found that the cell membranes were almost completely destroyed, and it was found to be very useful in improving the nutritional effects of indigestible seaweed.

Claims (1)

[Claims] 1. C_1_8 per 400 kg of starch and/or starch-rich cereals or their powders with a moisture content of 10 to 40%.
The above is kneaded in the presence of 1.6 mol or less of a fatty acid monoester to which fatty acids with a melting point of 70°C or more are bound, and 0.6 mol or more as a total monofatty acid ester, and the starch is gelatinized at a material temperature of 80°C or more. Processed food and/or
Or a method for producing a processed food quality improver.