JPS6219062A - Cereal granule having high oil and fat content - Google Patents

Abstract

PURPOSE:To provide the titled granule useful not only as a coating mix for fry but also as a mix for instant corn cream soup, etc., by impregnating a specific amount of oil or fat in granules composed of heat-treated cereal flour and a binder. CONSTITUTION:The objective cereal flour granule can be produced by impregnating (A) granule having a pore ratio of 0.75-2.25cc/g and composed of (i) 100 pts.(wt.) of heat-treated cereal flour such as wheat flour, corn flour, etc., and (ii) <=100pts. of a binder such as sugar, glucose, etc., with (B) >=15pts., preferably 20-60pts. (based on 100pts. of the component A) of an oil or fat such as beef tallow, lard, etc.

Description

[Detailed description of the invention] The present invention relates to high fat and oil content flour granules.

Food materials are already known in which a large amount of oil or fat, that is, 15 parts by weight or more of the latter per 100 parts by weight of the former, is mixed into grain flour such as wheat flour, starch, or skim milk powder. However, in order to mix a large amount of fat into grain flour, starch, or skim milk powder and to maintain the powder form, it is necessary to use an oil with a high melting point, for example, 45°C or higher, and mix it into powder. Alternatively, fats and oils have been adsorbed onto adsorbents and excipients such as casein and dextrin, or microencapsulated fats and oils have been mixed into flour, starch, or skim milk powder. However, when cooking with food materials obtained in this way, for example, when the food is eaten, high melting point oils and fats may remain in the mouth in the form of streaks, or adsorbents, excipients, or microorganisms may remain in the mouth. The foreign substance used as a capsule coating agent has a taste.

It had the disadvantage of reducing the sense of touch. In addition, powder particles of such food materials, especially foods using high melting point fats and oils, may fuse and form lumps during storage, especially when stacked in warehouses or the like prior to shipping.

It may become necessary to crush it before use, or in extreme cases it may become unusable.

Therefore, the present inventors first proposed high-oil-containing food granules made of flour, starch, or skim milk powder that improved the drawbacks of the conventionally known high-oil-containing food materials (Patent Application No.
No. 225,945). The invention provides granules with a porosity of 0.90 to 1.40 ω/I, which are composed of 5 to 100 parts by weight of a binder to 100 parts by weight of grain flour, starch, or skim milk powder, and 15 parts by weight or more of oil and fat per 100 parts by weight of the granules. The granules can be advantageously used as cake mixes, batter mixes for fried foods, etc.

However, the present inventors have found that when heat-treated flour is used instead of the flour or starch of the invention to produce high-oil/fat-containing granules in the same manner as the method of the invention, the granules are useful as a batter mix for fried foods. In addition, it has been found that it can be particularly advantageously used as a mixed material for instant corn cream soup, white mousse, and the like.

The flour used in the present invention refers to grain flour in a narrow sense such as wheat flour, rice flour, and corn flour, as well as starch such as cornstarch, potato starch, and wheat starch. It refers to something that has been dried or roasted after gelatinization. Many of these heat-treated flours are already commercially available.2For example, pregelatinized products include pregelatinized flour,
Contains corn flour, bread crumbs, etc.

Roasted flour is also a roasted product.

Such heat-treated flour can be easily produced by heat-treating grain flour and gelatinizing or roasting it using a conventional method.1 For example, water is added to grain flour and heated to gelatinize (α) the starch component. After drying and grinding, or drying and grinding the flour, the flour is processed into a product with a low moisture content, usually less than 25%.
Dry heat treatment may be performed at ~150°C for about 30 to 60 minutes.

The binder used in the present invention may be one that is water-soluble, fat-insoluble, and solid at room temperature; for example, sugars such as sugar, glucose, maltose, lactose/glatinose, or dextrin; proteins such as gelatin;
Various inorganic salts such as calcium chloride, sodium carbonate, and alum can be selected or used in combination depending on the purpose. The amount of binder used varies depending on the type, but generally it is 5 to 1 part by weight per 100 parts by weight of heat-treated flour.
00 parts by weight, preferably 10 to 50 parts by weight.

In the present invention, the heat-treated flour and a binder are mixed, as in the previously proposed invention of the prior application.

If necessary, it is pulverized to obtain a fine powder of preferably about 15 to 100 microns. In this way, the surface area that comes into contact with water vapor becomes larger, making it easier to wet the particles, and the surface area of the granules produced also becomes larger, so that the ability to adsorb fats and oils is improved. The mixture of heat-treated flour and binder thus obtained is then granulated. The granulation is preferably carried out by so-called fluidized bed granulation. For example, the method of fluidized bed granulation of food powder is described in Japanese Patent Publication No. 1973-
It is described in Publication No. 21,853.

In this method, the powder is kept in a fluidized bed and, for example, a mixture of air and superheated steam is passed through it to form an agglomerated surface on the particle surface, thereby coagulating the fine particles into granules. According to such a method, granules having a porosity of L75 to 2.25CQ/11 (measured using Autopore 9200 manufactured by Shimadzu Corporation) can be easily obtained.

Because heat-treated flour is used in the present invention.

The range of the porosity of the granules is wider than that of the prior invention. If it is 0.75 CC/II or more, fats and oils are sufficiently adsorbed, and if it is 2,250 C/g or less, the shape retention of the granules is Yoi. Generally, granules with a porosity of 0.90 to 1.90 CI = 711 are preferred from the viewpoint of fat and oil adsorption ability and shape retention.

In the method of the present invention, the particle size of such granules is adjusted, if necessary, by a method such as sieving. The particle size can be determined depending on the type of raw material powder, its intended use, and the properties of the fats and oils to be adsorbed, but it is generally 600 μm (30 mesh) or less. Such granules are then adsorbed with fats and oils.

The amount of fat and oil is 15 to 100 parts by weight, preferably 20 to 60 parts by weight, based on 100 parts by weight of the granules. Any edible fat or oil may be used, but from the viewpoint of the texture of the food, it is preferable to use one with a melting point of 45° C. or lower, preferably below human body temperature. Fats and oils with relatively high melting points, such as beef tallow, lard, palm kernel oil, and shortening, are adsorbed in liquid form by applying some heat. Liquid fats and oils such as vegetable oil can be easily adsorbed as they are.

Since the high fat/fat food granules obtained by the present invention are porous, they have advantages such as being easily dispersed in water during use and not clumping during storage. Same as granules. However, since the raw material flour is pregelatinized or roasted, it can be used as a batter mix with the same texture and flavor as fried food by simply baking it in an oven or frying pan, similar to the previously proposed high-oil/fat granules. Not only can it be used, but it can also be advantageously used as a mix for instant corn cream soup, white sauce, etc., which can be eaten by simply adding boiling water.

Example 1 100 parts by weight of commercially available roasted wheat flour (hereinafter referred to as "parts") was mixed with 10 parts of maltose, and the mixture was pulverized using an impact pulverizer (Coloplex manufactured by Alpine, West Germany) to give a grain size of 15 to 1.
A mixture of 50μ was obtained.

This mixture was fed to a fluidized bed granulator at a rate of 100 kg/hour,
A mixed gas (120°C) consisting of 110 kl/hr of steam and 126 m3 of heated air was supplied to this for several seconds to cause agglomeration, resulting in granules (particle size 500 to 5000 μ) 110
I got the department. Next, the granules were crushed in a roll mill and sieved to form granules (porosity: 0.75 to 0.95 squares, 711 square meters, particle size: 5
0 to 500 μ) were obtained. Next, add 100 parts of this granule to 70°C.
40 parts of shortening dissolved in was added and mixed with stirring to obtain heat-treated flour granules containing high fat and oil content of 28 g.

Example 2 50 parts of sugar was mixed with 100 parts of commercially available pregelatinized corn flour, and the mixture was pulverized using an impact pulverizer (Pal Riser manufactured by Wire Iron Works) to obtain a mixture with a grain size of 15 to 150 μm. This mixture was treated in the same manner as in Example 1, and granules (porosity 1.9
D ~2.10 CL/11. Particle size 500~5000μ
) 150 copies were obtained. Next, 100 parts of purified beef tallow dissolved at 70° C. was added to 100 parts of the granules and mixed with stirring to obtain heat-treated flour granules containing high oil and fat content of 50 g.

Example 3 100 parts of glucose was mixed with 100 parts of commercially available pregelatinized wheat flour, and the mixture was ground using the same grinder as in Example 1 to obtain particles with a particle size of 5 to 5.
A 100μ mixture was obtained. This mixture is steamed at a rate of 1 per hour.
The process was carried out in the same manner as in Example 1 except that the weight was 0.00 kg, and the granules (
Porosity 2.05-2.25 CL/1/, particle size 500-
5000/j) 200 parts were obtained. Next, 67 parts of shortening dissolved at 70° C. was added to 100 parts of the granules and mixed with stirring to obtain heat-treated flour granules containing high oil and fat content of 40 g. .

Example 4 20 parts of glucose was mixed with 100 parts of commercially available gelatinized corn flour, and the mixture was ground using the same grinder as in Example 1 to obtain a mixture with a grain size of 15 to 100 μm. This mixture was treated in the same manner as in Example 1 except that the steam rate was 130 #CI/hour to obtain 120 parts of granules (particle size 500-5000 μm).

Next, the granules are crushed in a roll mill and sieved to form granules (
Porosity 1.68-1.88cc/7. Particle size 50-500
μ) was obtained.

Next, 100 parts of shortening dissolved at 70° C. was added to 100 parts of the granules and mixed with stirring to obtain heat-treated flour granules containing high oil and fat content of 50%.

Example 5 10 parts of maltose was mixed with 100 parts of commercially available bread crumbs, and granules (porosity 1.7 to 1.9 CL/ 11,
A particle size of 50 to 500μ) was obtained. Next, 40 parts of soybean white squeezed oil was added to 100 parts of the granules and mixed with stirring until the oil content was 2a6.
% high oil and fat content heat-treated flour granules were obtained.

Usage Example 1 10 parts of common salt, 0.45 parts of White Petz, o-powder and 0.08 parts of laurel powder were added to 150 parts of the heat-treated flour granules containing high fat and oil obtained in Example 1 and mixed to make a mix for white sauce. Obtained.

A white sauce could be easily obtained by adding and mixing 900 parts of milk to 100 parts of this mix and boiling the flour without roasting it.

This white sauce had good texture and flavor.

Usage Example 2 To 200 parts of the high-oil-containing heat-treated flour granules obtained in Example 4, 125 parts of skim milk powder, 1 20 parts of common salt, 6 parts of sodium glutamate, 3 parts of onion powder, 0.25 parts of white koshiyo, and 0.05 parts of cloves. was added and mixed to obtain a corn cream soup mix.

Cream of corn soup could be easily obtained by simply adding boiling water to this mix. The texture and flavor of this soup were both good.

Usage Example 3 5 parts of common salt and 5 parts of spice mix were added and mixed to 100 parts of the high-oil/fat-containing heat-treated flour granules obtained in Example 5.
I got fried batter.

When pork was coated with this fried batter and baked in an oven at 200°C for 10 minutes, it had a good texture and flavor similar to that of fried pork.

Claims (1)

[Claims] Porosity 0.75-2.25c consisting of heat-treated flour and 100 parts by weight or less of a binder per 100 parts by weight of the flour
．． c. /g of granules, 1 fat/oil per 100 parts by weight of the granules
High fat content flour granules impregnated with 5 parts by weight or more.