JPS62143659A - Modification of wheat flour - Google Patents

Abstract

PURPOSE:To obtain modified wheat flour capable of exhibiting properties similar to those of dough for mashed potato in hydration and in kneading, by lightly heat-treating wheat flour and monoglycerol ester of a fatty acid in a twin-screw extruder. CONSTITUTION:Wheat flour, 0.3-5wt%, based on the wheat flour, monoglycerol ester of a fatty acid and water in an amount to give about 13-50% moisture in extruding the resultant mixture are fed to a twin-screw extruder and heat- treated and pressurized under conditions of 10-300sec treating time and 50-100 deg.C material temperature, preferably 60-90 deg.C under 1-200kg/cm<2> pressure and extruded not to cause expansion and, as necessary, dried, cooled and pulverized.

Description

[Detailed Description of the Invention] [Field of Industrial Application] The present invention relates to a method for modifying wheat flour, and more specifically, a method for modifying wheat i by performing pressure heat treatment using a twin-screw extruder. Regarding.

[Conventional technology]

Conventionally, various methods have been proposed as methods for modifying wheat flour depending on the purpose. For example,
In No. 776, 0.1 saturated fatty acid and/or monoglyceride was added to flour to prevent the cake from sinking.
A method of adding ~2 chloride, heating and drying in a special motion field in the presence of oxygen was also disclosed in Japanese Patent Application Laid-Open No. 50-1864.
No. 2, JP-A-51-123844 and JP-A-51-
No. 38776 describes that when processing starches using an extruder, the moisture content of starches is adjusted, the starches are continuously extruded at a specific temperature and pressure, dried, and crushed to produce food products with low viscosity and no powdery odor. A method for obtaining modified starch suitable for raw materials has been reported.

[Problem that the invention seeks to solve]

On the other hand, since matshu potatoes are a relatively expensive food material, it has been desired to provide a low-cost alternative to them. Therefore, an object of the present invention is to obtain flour that, when kneaded with water, has properties similar to those of matshu potato dough, that is, has less stickiness and becomes fluffy.

[Means for solving problems]

As a result of various studies in order to solve the above-mentioned problems, the inventors of the present invention have found that by lightly heat-treating wheat flour and monoglycerin fatty acid ester using a twin-screw extruder, a modified wheat flour that meets the above-mentioned purpose can be obtained. The present invention was completed based on this discovery.

That is, the present invention provides zero
．． 3-5% by weight 1% monoglycerin fatty acid ester using a twin-screw extruder, processing time 10-300 seconds,
The present invention provides a method for modifying wheat flour, which is characterized by subjecting the wheat flour to pressure and heat treatment under conditions of a product temperature of 50 to 100° C., a pressure of 1 to 2 okg/CI&, and extrusion without swelling.

In the present invention, wheat flour is not particularly limited, and wheat flour milled by a conventional method can also be used.

The amount of monoglycerin fatty acid ester added is 0.3 to 5% by weight based on the wheat flour. If it is less than this, the dough will be less sticky when kneaded with water and it will not be possible to obtain a so-called fluffy dough. On the other hand, if the amount is more than this, the taste of monoglycerin fatty acid ester will appear, which is undesirable in terms of taste. Monoglycerin fatty acid ester is used as an emulsifier in foods, but
In the present invention, monoglycerol fatty acid is specific, and lecithin, sugar ester, etc., which are equivalently used as food emulsifiers, cannot produce the properties similar to the mash potato desired in the present invention.

Feed flour and monoglycerin fatty acid ester to a twin-screw extruder. The flour and monoglycerol fatty acid ester may be mixed in advance, or may be separately supplied to a twin-screw extruder and mixed within the extruder.

In the present invention, the reason why a twin-shaft extruder is used in particular is to carry out pressure and heat treatment under mild conditions in a short time.If all the two-shaft extruders are used, frictional heat is generated mechanically, making temperature control difficult. Because of this difficulty, excessive gelatinization of starch and denaturation of proteins tend to occur inside the extruder, and the desired modified flour cannot be obtained because it is swollen during extrusion.

In fact, considering the ease of temperature control within the twin-screw extruder, it is preferable to add a certain amount of water to the mixture. The hydration rate is such that the water content at the time of extrusion of the mixture is 13~
It is good to adjust it to 50%, preferably 20 to 40 inches. Water may be added through the raw material supply port or may be supplied into the barrel located in the middle of the extruder. Also,
Vegetable proteins such as isolated soybean protein (within 30 g of wheat flour), polymeric phosphates such as acidic sodium birophosphate (taste and color retention improving agent), citric acid (discoloration prevention agent), etc. can be blended. .

Next, the mixture is subjected to pressure and heat treatment in an extruder. The pressure and heat treatment is preferably carried out in a short period of time under mild conditions such that the degree of gelatinization of the starch contained in the flour is 5 to 80 inches, preferably 10 to 60 inches. , for this purpose, the processing time is 10 to 300 seconds, the product temperature is 50
~100°C, preferably 60~90°C, pressure 1~200°C
kg/cr! It is best to do this under the following conditions.

After the pressure and heat treatment, it is extruded under normal pressure, but it is important to extrude it so that it does not swell. To prevent swelling, the extrusion speed, extrusion diameter, or extrusion pressure may be adjusted while maintaining the temperature and pressure of the treated product.

The extruded trowel is dried and cooled if necessary.

Drying can be carried out to the same level as the moisture content of the flour before processing.

Then, pulverization is performed if necessary. The degree of pulverization is sufficient as long as there are no lumps or lumps, and the particle size of the flour before processing is P4.
It is preferable to do so at a certain degree. The means of pulverization is not particularly limited.

〔Effect of the invention〕

The modified wheat flour obtained by the method of the present invention exhibits properties similar to those of matshu potato dough when added with water and kneaded, so it can be used as a substitute for matshu potatoes. Taking into consideration the lack of botetofreno (-), it is possible to obtain a product with no inferiority even if it is used in place of about 20 to 30 pieces of matshu potatoes.

〔Example〕

The present invention will be specifically explained below with reference to Examples.

Example 1 100 parts by weight (hereinafter referred to as "parts") of wheat flour (moisture 14.0%), 0.5 parts of monoglycerin stearate, and 40 parts of water were placed in a twin-screw extruder' (manufactured by Shin-U Kogyo Co., Ltd.,
KEI-45-25 model), and subjected to pressure and heat treatment under conditions of a treatment time of 250 seconds, a product temperature of 60° C., and a pressure of 40 kg Zcrl, and extruded without swelling to obtain granules.

Next, the granules were dried in a fluidized bed dryer (manufactured by Nippon Dreiki Co., Ltd.).
The flour was dried and pulverized to a particle size of 250 μm or less using a pulverizer (COLOBREX, manufactured by ALPINE, Switzerland) to obtain modified wheat flour (water content: 13.0 μm).

Application Example 1 Mix 70y of sugar, 3 tablespoons of skim milk, 2 cups of milk, and 209g of butter, heat and boil, add 60y of commercially available matshu potato powder, 2oz of modified wheat flour obtained above, and water. 31oz and 1 egg yolk
After the mixture was added, the mixture was kneaded well, and after heating was stopped, an appropriate amount of vanilla essence was added to obtain a dough. This dough was squeezed onto a suitably ridged baking sheet and baked at about 200°C for 15 minutes to obtain baked matshu potatoes.

In addition, for comparison, a baked matshu potato product was obtained in the same manner as above except that the modified wheat flour of the present invention was not used and the commercially available matshu potato powder was used in its entirety.

Both baked matshu potatoes had no difference in texture, flavor, or appearance, and were good.

Comparative Examples 1 to 2 Modified flour obtained in the same manner as in Example 1 except that lecithin and sugar ester were used instead of monoglycerin stearate in Example 1 were used as Comparative Example 1 and Comparative Example 2, respectively. .

Using the modified wheat flour obtained in Comparative Examples 1 and 2, the quality of baked matshu potato products obtained by processing in the same manner as in Application Example 1 was as shown in the table below.

Example 2 100 parts of wheat flour (moisture 14.0%), 5 parts of monoglycerin balmitic acid ester, 0.0 sodium acid birophosphate
2 parts of citric acid, 0.2 parts of citric acid, and 10 parts of water were supplied to the same twin-screw extruder as in Example 1, and heat-treated under pressure for 25 seconds at a product temperature of 95°C and a pressure of 200°C. The mixture was extruded without swelling to obtain granules. Then,
This granular material was dried and ground in the same manner as in Example 1 to obtain modified wheat flour (moisture 13.0%).

Application example 2 Minced beef 20 of, onion sliced, 6 i o o
Stir fry with yt oil and add 4 commercially available matshu potato flakes to this.
0? , 20P of modified wheat flour obtained above and 230y of water.
were added and mixed well, and potato croquettes were obtained by the following conventional method.

For comparison, potato croquettes were obtained in the same manner as above except that the modified wheat flour was not used and the commercially available matshu potato flakes were used in their entirety.

Both potato croquettes were good with no difference in texture, flavor, and appearance.

that's all

Claims (1)

[Claims] 1. Wheat flour and 0.3 to 5% by weight of monoglycerin fatty acid ester based on the flour are processed using a twin-screw extruder for a processing time of 10 to 300 seconds and a product temperature of 50 to 100°C.
A method for modifying wheat flour, which comprises subjecting it to pressure and heat treatment at a pressure of 1 to 200 kg/cm^3 and extruding it without swelling.