JPS6283857A - Production of modified wheat flour - Google Patents

Abstract

PURPOSE:To produce modified wheat flour having low viscosity even at a low temperature, by adding an oil or fat and/or an emulsifier to wheat flour, supplying the obtained raw material together with water to a twin-screw extruder revolving at the same direction and crushing the solid produced by cooking the raw material in the extruder. CONSTITUTION:100pts.wt. of wheat flour is compounded with 1-8pts.wt. of an oil or fat and/or 0.1-4pts.wt. of an emulsifier to obtain a raw material 3. The raw material 3 is supplied from a feeding apparatus 2 to a hopper 4 of a twin-screw extruder 1 divided into several zones separately adjustable at an optimum temperature and containing two screws rotating in the same direction and introduced through a zone 5 of a feeding screw FS-1 to a zone 6. 100pts.wt. of the raw material is mixed with 1-20pts.wt. of water 16 supplied from a water tank 15 by a pump P and the mixture is introduced into zones 6-8 and cooked by heating at 70-200 deg.C with heaters 11-13. The cooked product is extruded through a die hole 14 and the obtained solid product heated at 100-190 deg.C is crushed to obtain the objective modified wheat flour.

Description

DETAILED DESCRIPTION OF THE INVENTION Field of Industrial Application J The present invention relates to a method for producing modified wheat flour. Water is added to the 5 raw materials.

The present invention relates to a method for producing modified wheat flour by pulverizing solids obtained through cooking.

The above-mentioned modification of wheat flour includes improving the dispersibility when mixed with liquids such as water in foods using flour, custard cream,
This is a generally known modification of the quality of wheat flour that is carried out with the intention of omitting the gelatinization process of flour during the production of white sauce, choux, etc.

[Conventional technology] Traditionally, in order to improve the quality of flour, flour was aged in a storage container such as a silo for a long time, and although this is not currently practiced in Japan, it is still practiced in foreign countries. In some cases, flour was added with improvers such as potassium bromate, bleaching agents such as benzoyl peroxide, or chlorine dioxide gas, nitrogen dioxide gas, etc. were brought into direct contact with the flour.

Furthermore, Japanese Patent Application Laid-Open No. 59-48040 discloses a method for improving the quality of wheat flour by bringing ozone into contact with the flour.

On the other hand, when producing roux as a raw material for thickening curry, white sauce, etc., conventionally, wheat flour is subjected to wet heat treatment or dry heat treatment.
JP-A-59-45838 discloses a method for producing roasted flour for roux using an improved dry heat method, JP-A-59-10785.
No. 59-10788 discloses a method for producing white roux and brown roux by an improved moist heat method.

Furthermore, according to the traditional method of preparing choux, sugar, salt, and water are added to butter or margarine, heated and dissolved, and then allowed to cool to melt the butter before stopping heating, and then adding flour. In addition, while heating the mixture, let it cook evenly, determine from experience when it becomes a little dry, then stop heating, gradually loosen the eggs and add the specified amount, mix, and make the choux pastry. I am getting .

The method for preparing a roux for white sauce is as follows. Melt the butter in a bowl, then add the flour, stirring with a wooden spoon to prevent coloring, then add the milk. Further, heat slowly and stir well for about 20 minutes while maintaining a slight degree of purity. The end point is when the mixture becomes thick.

[Problems to be Solved by the Invention] Since the above-described aging treatment of wheat flour requires a long time, the treatment efficiency is extremely poor, and the quality improvement effect is not satisfactory.

Furthermore, although the addition of a quality improver or the use of nitrogen dioxide gas is a method superior to the above-mentioned ripening methods, there are problems in that it requires a longer time and that the gas remains in the flour. In addition, when ozone is used as the contact gas, it is better than these, but the gas contact method described in L does not include any gelatinization step and is completely different from the modified flour intended by the present invention. Become. When processing flour to make a roux for curry or white sauce, wet heat treatment or dry heat treatment takes a long time, and other methods also have the problem of requiring at least 10 minutes to 2 hours to process. There is.

In addition, when pregelatinized flour and pregelatinized starch are made into an aqueous solution, they exhibit a much higher viscosity at low temperatures than when heated, so the viscosity is high when added and blended, and the viscosity after cooking is low, making it extremely workable. It's bad.

Furthermore, when making choux or white sauce at home or in a restaurant, the flour tends to clump, and it is difficult to heat it evenly, and the end point of heating is not clear, so considerable skill is required. do.

The present invention has been made in view of the above-mentioned conventional method, and allows the gelatinization step to be omitted when producing roux for choux, custard cream, curry, and white sauce, and has low viscosity even at low temperatures and is excellent in workability. The purpose of the present invention is to provide a method for producing modified wheat flour.

Means and Action for Solving the Problems] The present inventors have conducted extensive research to solve the problems in the conventional methods described above, and as a result, have completed the process.

In the present invention, raw materials such as wheat flour with fats and/or emulsifiers added thereto and water necessary for extrusion are fed into the barrel of a co-rotating twin-shaft extruder that can control the temperature of each section, and the feed screw Modified wheat flour is obtained by pulverizing the solid material obtained by the shoeking treatment using a subsequent reverse screw.

That is, according to the present invention, a raw material prepared by adding oils and fats and/or emulsifiers to wheat flour appropriately selected from various types of wheat flour, and adding and mixing grains and amino acids as necessary is supplied into the barrel of a twin-screw extruder, and the raw material necessary for kneading is supplied into the barrel of a twin-screw extruder. Modified wheat flour of good quality can be obtained by pulverizing the solid material that has been subjected to the shoeing process by applying pressure and heating while supplying water.

This modified wheat flour has undergone upward gelatinization and has the property of not forming lumps and being uniformly dispersed when mixed with water or milk.

The present invention will be explained in more detail below.

There are no restrictions on the gluten content and ash content of the wheat flour used in the present invention, and any commercially available wheat flour can be used, and processed oils such as powdered oils and fats can also be used. be able to. When using the above-mentioned fat and oil, the amount is 1 to 8 parts by weight, preferably 1.5 parts by weight to 100 parts by weight of wheat flour.
It is 6 parts by weight. In this case, 1 part per 100 parts of wheat flour
If it is less than 8 parts by weight, the amount of lumps will increase, and if it exceeds 8 parts by weight, oil will separate during extruder treatment or gelatinization will be insufficient, which is not preferable.

Further, as the emulsifier, any of phospholipids, sugars, esters, polyglycerides, etc. may be used depending on the purpose, and it is not limited to one type, but several types can be mixed and used. The amount of emulsifier used in Nakabran is 0.1 to 4 parts by weight, preferably 0.2 parts by weight, per 100 parts by weight of wheat flour.
Parts by weight to 3 parts by weight. In this case, if it is less than 0.1 part by weight, the amount of lumps will increase, and if it exceeds 4 parts by weight, gelatinization will be insufficient, which is not preferable.

These fats and oils and emulsifiers may be added to flour alone as described below, but they may also be added in combination. If they are used in combination, the amount added is 0.00 parts by weight of fats and oils per 100 parts by weight of wheat flour. 5 parts by weight to 5 parts by weight, emulsifier 0.05 parts by weight to 3 parts by weight, preferably 1 part by weight to 3 parts by weight of fats and oils per 100 parts by weight of wheat flour.

The emulsifier is 0.1 parts by weight to 2 parts by weight. Several types of emulsifiers can be used in combination within this range.

If more than 5 parts by weight of fats and oils and more than 3 parts by weight of emulsifier are added to 100 parts by weight of wheat flour, gelatinization will be insufficient.
If the amount added is less than part by weight, the amount of lumps will increase, which is not preferable.

Furthermore, it is also possible to add nuts, amino acids, protein supplements, etc. to the raw materials. The purpose of these additions is to cause the Maillard reaction to occur when the flour is heated, giving it a unique roasted flavor. In this case, if necessary, these may be added singly or in a mixture of several kinds to impart a desired roasted flavor.

The raw material consisting of the various components explained above is fed into the barrel of the twin-screw extruder, and is compressed and heated to be packed. At this time, the water necessary for packing is supplied from the feed port of the raw material. Alternatively, it may be fed into the middle barrel of the extruder.

The purpose of the present invention can be achieved with any type of two-screw extruder as long as it is a co-rotating type in which the temperature can be adjusted for each section and two screws rotate in the same direction. .

The premixed raw materials 3 supplied into the supply port 4 from the raw material supply device 2 attached to the two-screw extruder l as shown in Fig. 1 are respectively attached to the two shafts of the two-screw extruder. Water is fed into zone 5 by feeding screw FS-1, and then water 16 in water tank 15 is fed by pump P through a conduit into zone 6 or zone 7 through water introduction hole 10, where it is mixed with raw materials. . This water may be added to the raw materials and mixed in advance.The amount of water added can be varied from 1 part by weight to 20 parts by weight, preferably from 2 parts by weight to 15 parts by weight, per 100 parts by weight of the raw materials. . In this case, if the water is less than 1 part by weight, the raw materials will burn, and if the water is less than 1 part by weight,
Screws FS-2, FS-3゜FS-4, R5-1 are undesirable if the weight part is exceeded because gelatinization will be insufficient.
While progressing through zone 6, zone 7, and zone 8, the raw material is heated by heaters 11, 12, and 13, and the raw material is reformed. The heating temperature of the raw material within the barrel can vary between 70°C and 200°C.

If this heating temperature exceeds 200℃, the product temperature immediately after extrusion will be 1
If it exceeds 80°C, the treated product will burn, which is undesirable, and if it is less than 70°C, the temperature immediately after extrusion will be less than 100°C, which will result in an insufficient degree of gelatinization, which is undesirable. Therefore,
The heater 11.1
Adjust the heating temperature according to 2.13. The pitch of each screw becomes narrower as it approaches the tip closer to the die 14.
R5-1 is a reverse screw. The higher the heating temperature of the raw material in the barrel and the longer the length of R9-1, the better the flour will be gelatinized, and the more the flour will have a lower molecular weight and will be more easily packed.

The raw material packed and modified in this way is extruded from the nozzle hole 14 of the die part, and the opening degree of this nozzle hole can be freely selected and changed.

Place a circular cutter (
A cutting device such as (not shown) is attached to shred the extruded product,
Alternatively, it can be ground into a powder by drying or without drying, using a grinder such as a 7 Tomizer.

The modified wheat flour obtained by the method of the present invention has extremely good dispersibility in water, can easily form a uniform mixture without lumps, and has a gelatinization degree of 80% or more, so it can be used in white sauce, brown sauce, and curry.

It is used when preparing a roux for stew τ, or when making custard cream or choux, and when mixed at room temperature with L, which can omit the gelatinization step. ! All! When the viscosity is almost -
Therefore, it is easy to blend and has the advantage of being able to give a suitable viscosity to products that are not heated.

The following describes the relationship between the specific implementation conditions of the present invention, the specific amount of oil and fat and/or emulsifier added to wheat flour, and the degree of gelatinization and the amount of lumps when dissolved in water as quality indicators of the resulting modified flour powder. We will explain the results of the study.

As shown in Figure 1, co-rotating type 2 consisting of zones 5 to 8.
Feed screws FS-1 and FS-2 are installed in zones 5 and 6 of axial extruder 1, compression feed screws FS-3 and FS-4 are installed in zones 7 and 8, and near the tip of zone 8. Attach the reverse screw RS-1 respectively.

Zones 6, 7, and 8 are set at predetermined temperatures using heaters 11, 12, and 13, respectively, and raw material 4 consisting of wheat flour, fat, oil, or emulsifier, or raw material 4 consisting of wheat flour, fat, oil, and emulsifier is supplied from raw material supply device 2. Water was supplied into zone 5 of the twin-screw extruder 1 at a rate of 40 kg/hour, and water 16 was supplied from the water tank 15 into zone 6 by pump P at a rate of 2 kg/hour. Screw rotation speed 150
The product was crushed at a rotational speed of 100 rpm and extruded through a nozzle hole with a diameter of 4 mm in the die 14, and the resulting product was pulverized using an atomizer (screen mesh opening: 0.5 mm) to form a fine powder. Table 1 below shows the results of measuring the degree of gelatinization of the fine △ powder thus obtained using the Kainuma method.

Note: The hot drum method is a method in which a slurry of flour dough is spread and gelatinized on a hot drum heated to about 160°C.The table above in Table 1 shows 100 parts of wheat flour mixed with 0.5 part of lecithin. The graph shows the product temperature immediately after extruding the raw material after extruding it at each set temperature, and the degree of gelatinization of the fine powder obtained by pulverizing it. From the table above, it can be seen that if the set temperature of each zone is 70°C or higher, the product temperature immediately after extrusion will be 100°C or higher, and the degree of gelatinization will be 90% or higher, which is suitable.

Next, the dispersibility of the powder was tested. The dispersibility was measured as follows. 20g of the fine powder in 200ml/J
Place it in a large beaker, add 100cc of tap water and gently stir.
The mixture was stirred 0 times, then 100 cc of tap water was added, gently stirred 5 times, poured onto a 10-mesh JIS Je4 semi-sieve, and the weight of the solids remaining on the sieve was measured.

Hereinafter, this solid weight will be referred to as the amount of lumps. The larger the amount of lumps, the better the dispersibility. In addition, wheat flour treated with a drum dryer having the same surface temperature as Test No. 5, which was treated with an extruder at a zone temperature of 160° C., was used as a control product. Furthermore, the blending ratio of oil and fat and/or emulsifier to wheat flour, the amount of lumps, the degree of gelatinization, and the effectiveness of modified flour as a modified flour obtained by processing it under the same conditions without adding oil or fat and emulsifier were determined as follows. It is shown in Table 2.

From the table above, the amount of oil and/or emulsifier added to 100 parts by weight of wheat flour is 1 part by weight to 8 parts by weight, preferably 1.5 parts by weight to 6rf! , 0.1 parts by weight to 4 parts by weight, preferably 0.2 parts to 3 parts by weight of an emulsifier, or 0.5 parts to 5 parts by weight of fats and oils and 0.05 parts by weight of an emulsifier. It can be seen that a modified wheat flour with a good evaluation can be obtained when the amount is 1 to 3 parts by weight, preferably 1 to 3 parts by weight of oil and fat, and 0.1 to 2 parts by weight of emulsifier.

Furthermore, looking at the viscosity characteristics of the modified flour obtained by extruding the raw material prepared by blending flour with fats and oils and/or emulsifiers using a twin-screw extruder according to the present invention, it is found that when making custard cream, white sauce, etc., this processed product is When using this product, it is very advantageous for the process to produce less lumps and have as low a viscosity as possible when water or milk is added and mixed, and to exhibit an appropriate viscosity after processing and cooking that involve heating.

85g of fine powder obtained by applying the twin-screw extruder-treated modified wheat flour obtained by the method of the present invention to an atomizer
Dissolve +%% in 500cc of water using a mixer,
The viscosity of this was measured while heating it using an Amylograph manufactured by Brabender. The viscosity at 25°C and 100°C is shown in Table 3 below.

As is clear from the above, compared to powders processed by extruder processing and powders processed by hot drum method, modified flour powder made by pulverizing raw materials mixed with appropriate amounts of fats and oils and/or emulsifiers with an extruder and finely pulverized. ,
When mixed with water, the viscosity is low and workability is excellent.

Furthermore, the viscosity when heated to 100°C is almost the same as that of untreated wheat flour, indicating that a processed product with a similar viscosity can be obtained by omitting the gelatinization step.

L Example” Hereinafter, the present invention will be described in more detail with reference to examples.

Example 1 A co-rotating twin-screw extruder 1 consisting of zones 5, 6, and 7.8 shown in FIG. 1 has a feed screw in zone 5.6 and a compression feed screw in zone 7.8. of,
Furthermore, a reverse screw was installed at the tip of zone 8.

Zones 6, 7 and 8 at 100℃, 130℃ and 13 respectively
Set at 0℃, add 0 lecithin to 100 parts by weight of wheat flour.
．． Raw materials consisting of 5 parts by weight and 2.5 parts by weight of oil and fat are fed into zone 5 of the extruder at a rate of 30 kg/hour from raw material supply device 2, and water 16 is fed into zone 6 from water tank 15 by a pump at 1.5 kg/hour. It was injected at a rate of 5 kg.

The product temperature is 140°C through the nozzle hole 14 of the die section with a diameter of 4m.
During the shoeking process, the flour solids were discharged. At this time, the average passage time through the extruder was 40 seconds. The flour solid thus obtained was pulverized using an atomizer (screen M with a mesh size of 0.5 layers) to obtain modified wheat flour.

When the degree of gelatinization of the modified wheat flour was measured by the Kainuma method,
It was 82.5%. Further, the amount of lumps was measured using the method shown in Comparative Test Example 2, and found to be 1.0 g.

The modified wheat flour showed 300Bu at 25°C and 200Bu at 100°C, and had excellent processing properties with good dispersibility and little change in viscosity at low and high temperatures.

Example 2 A white sauce was experimentally produced using the fine powder of the modified powder obtained in Example 1.

Melt 200g of the fine powder in the pole, putter 200g
was added and mixed well, milk 21 was added and heated over low heat while stirring, and a slight boiling state was continued for 20 minutes to obtain white sauce.

Compared to the conventional preparation method using wheat flour, this white sauce omitted the step of soaking the flour in oil and gelatinizing it, making it less time-consuming and more palatable.

Example 3 Put 3 egg yolks and 400 cc of milk into a two-piece bowl, stir well, and heat until just before boiling. Add 25 g of the fine powder of modified wheat flour obtained in Example 1, mix well, and then add 15 g of butter. The mixture was added and mixed, and flavored with a small amount each of vanilla essence and rum.

In this way, compared to the conventional method, the gelatinization step of wheat flour and cornstarch was omitted, and a custard cream that was not only time-consuming but also excellent in taste was obtained.

Example 4 A co-rotating twin-screw extruder 1 consisting of the zones shown in FIG. A reverse screw was installed at the tip.

Zones 6, 7, and 8 at 100°C and 175°C, respectively.

Set the temperature to 175℃, add 4 parts of fat and oil to 100 parts by weight of flour.
40 parts by weight of the raw material added by the raw material supply device 2.
kg/hour through the raw material supply port 4 to zone 5 of the extruder, and water 1.kg/hour is supplied from the water tank 15 by a pump.
It was injected at a rate of 6kil/hour.

Screw at 18 or more rotations, p, and grease.

The kicked-treated flour solids having a product temperature of 179°C were discharged from the nozzle hole 14 of the die portion having a diameter of 61 layers. The average passage time through the extruder at this time was 35 seconds. This is dried in a ventilation dryer (60°C) to a moisture content of 4.0% or less,
It was pulverized using an atomizer (equipped with a 1.h-layer screen) to obtain modified wheat flour.

When the degree of gelatinization of the modified wheat flour was measured by the Kainuma method,
It was 92%, and the amount of lumps was measured by the method using starter fertilizer, and it was 2.5 g. Also, when I added 411 to the viscosity using the base fertilizer method, the result was 200Bu at 25℃.

It shows 250Bu at 100℃, has good dispersibility, and at low temperature,
It was a modified wheat flour with excellent processing characteristics with little change in viscosity at high temperatures.

Example 5 The modified wheat flour obtained in Example 4 was dried in a ventilation dryer (60° C.) to a moisture content of 3.5% or less, and rough ground using a coffee mill.

These were sieved to obtain a classification that passed JIS standard 120 mesh and did not pass JIS standard 40 mesh. When the amount of lumps was measured using the method shown in Comparative Test Example 2, it was Og.

Furthermore, add 50g of this powder to 40g of melted butter in a pole, mix well, add 500cc of milk, heat over low heat while stirring, and keep at a slightly warm temperature for 18 minutes! I continued to get white sauce.

Example 6 A raw material consisting of 100 parts of wheat flour and 1 part of Shugo ester was treated under the same conditions as in Example 1 to obtain modified wheat flour with a product temperature of 138°C.

When this was pulverized using an atomizer (attached to a screen with an opening of 0.5 mm), the degree of gelatinization was 8 by the Kainuma method.
9%, 0.5 g of lump i obtained by the method shown in Comparative Test Example 2
, and the viscosity measured using the original fertilizer method was 180Bu at 25℃.
The modified wheat flour showed 190Bu at 100°C, had good dispersibility, and had excellent processing characteristics with little change in viscosity at low and high temperatures.

[Effects of the Invention] As shown in L below, according to the present invention, fine powder of modified wheat flour with good dispersibility and little change in viscosity between low and high temperatures can be produced in a short time. It becomes possible to completely omit the gelatinization step when producing roux for choux, custard cream, curry, and white sauce.

[Brief explanation of drawings]

Figure i1 is a schematic longitudinal cross-sectional view of the device used in the present invention. 1...2-screw extruder, 2...raw material supply device, 3...raw material. 4... Raw material supply port, 5-8... Each extruder zone, 9... Screw shaft, 10... Water inlet, 11-13...
- Heater, 14...Die part, 15...Water tank. 16...Wed.

Claims (4)

[Claims] (1) The raw material, which is flour with fats and/or emulsifiers added, and the water necessary for cooking are fed into the barrel of a co-rotating twin-shaft extruder that can control the temperature of each section. A method for producing modified wheat flour, which comprises pulverizing the solid material obtained by subsequent cooking using a reverse screw. (2) It is characterized by subjecting 100 parts by weight of wheat flour to a cooking process of raw materials to which 1 to 8 parts by weight of oil or fat or 0.1 to 4 parts by weight of an emulsifier are added and water necessary for cooking. A method for producing modified wheat flour according to claim 1. (3) From 0.5 parts by weight of oil to 100 parts by weight of wheat flour
Production of modified wheat flour according to claim 1, characterized in that raw materials to which 5 parts by weight and 0.05 to 3 parts by weight of an emulsifier are added and water necessary for cooking are subjected to a cooking treatment. Method. (4) The modified wheat flour according to claim 1, which is subjected to cooking treatment using a twin-screw extruder and the temperature of the processed product immediately after extrusion is adjusted to 100°C to 190°C. Production method.