JPS62158444A - Production of cruton - 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 [Field of Industrial Application] The present invention relates to a method for producing croutons used as floats in soups, etc.

[Conventional technology]

Conventionally, croutons have been produced by removing the outer shell of white bread or French bread, cutting it into dice of about 10 to 30 square meters, and then drying or baking it by heating, or frying it in oil. However, since the products obtained by conventional methods have high water absorption, it is difficult to maintain a crunchy texture when floating in soup, and they also tend to soften during storage.

In recent years, as a method to improve such drawbacks, a method has been proposed in which a certain amount of corn flour (Japanese Patent Application Laid-Open No. 51-22065) or room temperature solid fat (Japanese Patent Application Laid-Open No. 59-7294) is added to the raw material. .

[Problem that the invention seeks to solve]

However, in all of the conventionally known methods, the bread is baked once, then cut into pieces and dried, which requires multiple steps and a long time. The waste of removing the .

[Means for solving problems]

Under such circumstances, the inventor of the present invention conducted intensive research and found that if grains are processed under certain conditions using a twin-screw extruder, the bread-making process of the conventional method can be avoided.
The present invention has been completed based on the discovery that Riluton can be obtained which has an excellent property of maintaining a crispy feeling when floating in soup.

That is, the present invention provides grain flour and the grain flour with a
Supply 60% by weight of water to a twin-screw extruder, process time 20-300 seconds, product temperature 100-140°C, pressure 1-
5okl? The present invention provides a method for producing croutons, which comprises extruding and swelling the croutons under normal pressure while performing a baking treatment under conditions of /-, followed by cutting the croutons into appropriate lengths and drying them by heating.

In the present invention, the raw material flour may be any flour that is generally used as a raw material for croutons, such as wheat flour, rice flour, corso flour, starch, etc. , the flour is fed to a twin-screw extruder with an amount of 20 to 60" JL S (hereinafter simply indicated as "H"), preferably 35 to 50% water. If the amount of water added is less than this, it will be difficult to extrude and expand. If the pores are too large, the resulting croutons will easily soften when floating in soup. If the pores are too large, the croutons will not be puffed enough and the tissue will be too hard, making the texture undesirable. The flour may be added to the flour in advance, or both may be separately supplied to a twin-screw extruder and mixed therein.Additionally, this raw material flour may contain salt, sugars, fats and oils, and emulsifiers as auxiliary materials. , vegetable protein, vitamins, minerals, etc. may be mixed with gold.

The flour and water mixture fed into the twin-screw extruder,
The baking treatment is carried out under conditions of a processing time of 20 to 300 seconds, a material temperature of 100 to 140°C, preferably 100 to 120°C, a pressure of 1 to 50 kg/mm, and preferably a pressure of 10 to 30°C. If the treatment time is shorter than the above range, gelatinization will not be sufficient, and if it is longer, the product will become burnt, which is undesirable. If the product temperature is lower than the above range, the gelatinization will not be sufficient, and the swelling will become opaque when extruded, and if it is higher than the above-mentioned -〇 range, it will be undesirably burnt. If the pressure is lower than the above range, the puffing will not be sufficient when extruded, and if the pressure is higher than the above range, the pores will be too large and the resulting croutons will tend to soften when floating in soup, which is undesirable. .

Next, the stuffed dough is extruded under normal pressure and expanded. At this time, extrusion is performed under the same conditions as the processing conditions described above. By installing a die of an appropriate shape and diameter at the extrusion port, a swollen product having a square shape, a cylindrical shape, etc. can be obtained.

The obtained puffed product is cut into appropriate lengths. Cutting can be done continuously by interlocking a cutter with the surface of the die.

The cut expanded material is heated and dried. Heat drying in the present invention refers to methods such as ventilation drying, fluidized bed drying, calcination, oil spraying, etc., and is not particularly limited as long as it is a drying method that does not cause burns.

[Effect]

What is important for croutons is, of course, that they have excellent texture, but that they do not absorb water and become soft during storage, and that they maintain their crunchy texture for as long as possible when floating in soup. This is achieved by making the pores smaller and more uniform. Croutons meeting these conditions can be manufactured by using a twin-screw extruder and performing a cooking process under specific conditions. It maintains its crunchy texture for quite a long time, and its texture is also excellent. Furthermore, compared to the conventional method, the method of the present invention is an excellent method that allows croutons to be continuously obtained in a short period of time and does not require the waste of removing the outer shell.

〔Example〕

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

Example 1 100 parts by weight of wheat flour (hereinafter referred to as "parts"), 1 part of common salt, 5 parts of sugar, and 60 parts of water were added using a twin-screw extruder (Shin-U Kogyo Co., Ltd.).
Co., Ltd., model KEI-45-25) for processing time 1.
A cutting process was carried out for 50 seconds at a temperature of 100° C. and a pressure of 5°C. Next, this product 1 was extruded under normal pressure through a 6 ty x square die hole to expand it. The surface of the puffed product was air-dried, cut into dice with a cutter, and dried in oil for 2 minutes in an oil bath at an oil temperature of 180°C to obtain croutons.

The obtained croutons maintained their crunchy texture for 3 minutes even when floating in soup, and were good.

Example 2 100 parts of wheat, 1.5 parts of salt, 3 parts of soybean protein, 0.3 parts of shortening, 0.3 parts of monoglycerin stearate, and 35 parts of water were fed to the same twin-screw extruder as in Example 1. Processing time: 40 seconds, product @ 120
℃, pressure 30 kl? The cutting treatment was carried out under the condition of /cd. Next, this was extruded under normal pressure through a 7-square die hole to expand it, and cut into dice with a cutter. This puffed product was roasted in an oven at 250°C for 5 minutes to obtain croutons.The resulting croutons maintained their crunchy texture for 2 minutes even when floated in soup, and were good. Met.

Example 3 100 parts of strong wheat flour, 1.5 parts of salt, 2 parts of skim milk powder, 1 part of shortening, and 40 parts of water were supplied to a twin-screw extruder (same as in Example 1), processing time was 50 seconds, and product temperature was 110.
c. Shoeing treatment was carried out under a pressure of 10 pg. The mixture was then extruded through a 10 square die hole under normal pressure to expand, cut into lengths of LO+x, and fried for 2 minutes at 180°C to obtain croutons (product of the present invention).

In addition, a commercially available t-ronic bread loaf having a thickness of LO x wr was cut into dice and fried for 2 minutes at 180 c as a comparative product.

The above-obtained products of the present invention and comparative products were floated on commercially available corn soup, and their textures over time were compared. The results are shown in Table 1.

Table 1 with blank space below Example 4 70 parts of wheat flour, 30 parts of corn starch, 1.5 parts of salt, 4 parts of soybean protein, 2 parts of shortening, and 20 parts of water were fed into the same twin-screw extruder as in Example 1. Processing time: 20 seconds, product temperature: t40c.

Shoeing treatment was carried out under pressure of 50°C. This was then extruded under normal pressure through a diamond-shaped die hole of 7Fr: 5 squares on each side, expanded, and cut into dice with a cutter.

This puffed product was roasted at 350° C. for 1 minute using an open oven to obtain croutons.

The obtained croutons maintained a good crunchy texture for 2 minutes even when they were floated in whole soup.

Applicant: Food Industry Extrusion Shoes Technology Research Association 1.

541) -, -2

Claims (1)

[Claims] 1. Supply flour and 20 to 60% by weight of water to the flour to a twin-screw extruder, processing time 20 to 300 seconds, product temperature 100 to 140°C, pressure 1 to 50 kg/cm^
2. A method for producing croutons, which comprises extruding and swelling under normal pressure while cooking under the conditions of 2, followed by cutting into appropriate lengths and heating and drying.