WO1990011694A1

WO1990011694A1 - Process for producing shaped food

Info

Publication number: WO1990011694A1
Application number: PCT/JP1989/000367
Authority: WO
Inventors: Susumu Murata; Naomi Matsuo; Masako Sano
Original assignee: Kanebo Ltd.
Priority date: 1989-04-05
Filing date: 1989-04-05
Publication date: 1990-10-18
Also published as: AU626851B2; GB2238945B; GB9025235D0; AU3369289A; GB2238945A

Abstract

A process for producing shaped food, which comprises binding processed food particles such as corn flakes or wheat flakes to each other with powdery α-starch or high-molecular substance containing an aqueous alcolhol and shaping the mixture into a long, platy form or the like. In the conventional process comprising wetting processed food particles, covering the wetted particles with powdery cereal containing α-starch and heat-drying the covered particles to impart a binding ability to the powder cereal to bind the processed food particles, there has been a problem that the cereal powders bind to each other to form a mass, which penetrates into a part of the shaped food to form spots or the like, thus deteriorating the appearance or taste of the food. In the process of the present invention, a sugar is adhered to the processed food particles before the particles are covered in a wet state with the powdery cereal containing α-starch. This process prevents the cereal powders from binding to each other so that the problem of the poor appearance or bad taste of the processed food due to the binding can be solved.

Description

Specification

Molded food manufacturing method

Technical field

The invention of the present invention relates to a method of manufacturing a shaped food product such as wheat flakes, which is obtained by solidifying processed foods in the form of elongated flakes, such as wheat flakes.

Background technology

Generally, molded foods obtained by steaming and drying cereals such as millet and forming them into a rectangular shape or the like with a binder such as candy have long been popular as confectionery and snacks. As a typical example of such a molded food, for example, a confectionery called so-called granola bar is mentioned. Also

Molded foods, which are made by putting wheat flakes and the like in a mold, press forming, then puffing and drying (120. C, 30 minutes) and solidifying using the puffing properties of the wheat flakes, have long existed. . However, as described above, those produced by bonding with a binder such as syrup, such as millet rice, are hard and brittle, so they are vulnerable to impact. There is a drawback that it collapses and falls off. In addition, since a large amount of the above-mentioned binders such as sugar and starch syrup are used, the sweetness and odor derived therefrom are imparted to the molded food, and the flavor of the raw material itself cannot be utilized as it is. In addition, the molded food, which is obtained by pressure-molding wheat flakes and then puffed and dried, is bound using the aging of the wheat flakes during puffing and drying, and uses no binder. The flake particles have poor binding properties because they are not used, and there is a major drawback in that when eating, the particles around the flakes fall off and make up the floor.

For the purpose of remedying such drawbacks, the present inventors have applied water to granular or flaked processed foods such as wheat flakes (hereinafter referred to as Γprocessed food particles j) to bring them into a state of being bunched. The wet base Sprinkle the food with shuisui alcohol glutinous cereal powder (binding thorn), put it in a mold, and radiate it in that state. The or flour cereal powder becomes rice cake at the stage of maturation and drying. the processed food particles already patent application to he seen that you sintering wearing good condition (JP騸昭6 1 - 2 6 1 2 3 7) take by the this _β that connexion material flavor itself as And the state of binding between the processed food particles can be improved. Therefore, when eating, the particles do not fall off from the surroundings of the pinched portion and do not pollute the surroundings. In addition, the flavor of the raw material itself is utilized because the cereal flour is tasteless and odorless. However, when mass-producing molded foods using this method, there was a problem in that grown foods had parts (lumps) consisting of lump or powdered cereal powder. In other words, when the processed food particles of Banjang are sprayed with alpha-grained cereal flour containing alcohol, the above-mentioned or-grained cereal powder once adhered to the processed food particles is processed as the mixing progresses. It is detached from food particles and binds with each other. Since this becomes a constituent of the molded food together with the processed food particles, the resulting molded food is scattered with a large amount of agglomerated cereal powder, resulting in a poor appearance and a bad taste. It is strongly desired.

The present invention has been made in view of such circumstances, and provides a method for producing a molded food product that makes use of the flavor of the raw material itself and has a good binding state of processed food particles without affecting the appearance. For that purpose. According to the present invention, it is possible to obtain a molded food product having no bad flavor or bad appearance based on the roses of pre-gelatinized drumsticks, and in which the flavor of the raw material itself is utilized as it is,

RUSH of the invention

In order to achieve the above object, a method for producing a molded food product of the present invention comprises the steps of: A step of applying water to the processed food particles to make the processed food particles in a panned state, a step of applying the above-mentioned processed food particles to the above-mentioned processed water particles, and a step of applying the above-mentioned cereal powder having the above-mentioned alcoholic beverages; A step of placing the particles in a mold and drying to form the particles into a predetermined shape, and attaching the saccharides to the above-mentioned processed food particles in the form of powder or a solution prior to making the processed food particles full. The gist of the

That is, the present inventors have improved the method for producing the shaped food product developed prior to the present invention, and have found that the orosed cereal powder containing shosui alcohol is difficult to remove from the processed food particles and agglomerates due to mutual adhesion. To prevent this, a series of studies were repeated. As a result, if saccharides are preliminarily powdered or adhered in a solution to the processed food particles before rinsing the processed food particles, the o-grained cereal powder will not be detached from the processed food particles, and thus The present inventors have found that the agglomeration phenomenon between the cereal powders does not occur, and that a molded food with good shape can be obtained. Further, according to the subsequent studies by the inventors of the present invention, it was found that instead of orenized cereal powder in which Seiei Alcohol is owned, burlan, agar, dextrin, gum, alginic acid, sodium alginate JL, carboxymethylcell Gose , Carmela, gelatin, egg white, dartene, etc., when used alone or in combination, almost the same binding effect can be obtained as with the above-mentioned α-grain cereal powder. If sugars are attached to the processed food particles in powder or solution form prior to the accumulation of the processed food particles, the polymer powder separates from the processed food and clumps together due to mutual bonding. It was found that molded foods that were prevented and in good condition could be obtained.

In the present invention, examples of the binder used include orified cereal powder in which Shusui Alcohol is possessed and descendant molecular powder. * The above-mentioned pregelatinized cereal powder is an orized product of glutinous rice flour, glutinous rice flour. No monster , Corn starch, afel of potato starch, wheat flour, pregelatinized flour, cornstarch or, and tabio power flour pregelatinized. These are used alone or in combination. Examples of the polymer powder include pullulan, agar, dextrin, gum, alginic acid, sodium alginate, carboxymethylcellulose, caramel polysaccharide, and proteins such as gelatin, egg white, and gluten. These may be used alone or in combination. * These binders are usually given a mesh size of 10 in consideration of the binding property. In consideration of the balance between binding properties and fragrance, etc., it is usually used in a range of 5 to 20 parts per 100 parts by weight of the processed food particles (hereinafter abbreviated as “city”). Ethanol having a concentration of 85 V 0 1% can be mentioned as the water alcohol contained in the above α-grain cereal powder. * The preferred range is that the above-mentioned water is 2 to 40 V 0 1%. The processed food particles which are the main components of the molded food of the present invention include corn flakes, wheat flakes, Plumbing waste, nuts, dried vegetables, dried vegetables, dried fruits, dried fruits, dried meat, dried meat, dried seafood, dried seafood, confectionery, etc., and Examples of the confectionery include candy, popcorn-like confectionery, chewing gum, baked confectionery, bean confectionery, and chocolate processed products such as chocolate chips, which are used alone or in combination. In the present invention, one kind of the above-described processed food particles is selected and used in a large amount, and the other kind is used in a small amount as a sub-component and uniformly dispersed. In addition, spears that adhere to the processed food particles prior to the addition of the processed food particles include sugar (super-sucrose, granulated sugar), powdered starch syrup, darcos, fructose, and maltose. Raised alone or in combination Can be. These saccharides are usually used in powdered vermilion form, but it is safe to use them in aqueous solution with water, etc. * From the viewpoint of preventing agglomeration of the binder from unprocessed cereal flour It is preferable to use sugar as a sugar spear. Such sugars have a sweet taste by themselves, and if used in a large amount, the flavor of the processed food particles themselves is impaired.

. Therefore, it is usually set in the range of 2 to 40 parts (based on solid content for liquids such as starch syrup) per 100 parts of processed food particles ♦

The present invention uses the above-mentioned raw materials to produce a molded food product, for example, as follows. First, processed food particles, for example, corn flakes, wheat flakes, etc., are added with sugar powder and the like to produce processed food particles. * On the other hand, Shasui alcohol, such as ethyl alcohol, is added to α-grained cereal powders, such as kanme flour (sticky rice or powdered flour), and mixed together. To produce pre-gelatinized cereal powder. Next, the processed food particles to which the sugar powder has not been adhered are mixed with water while being added to make the food particles spread. As a result, a state is created in which the above-mentioned petrified powder is uniformly attached to the whole food particles and hardly detached. Then, add the above-mentioned 3βτ-grained cereal powder to the rinsed processed food particles, mix well, and sprinkle the processed food particles with the above-mentioned cereal powder. Water alcohol is owned for the following reasons. That is, when only the water is impregnated into the cold powder, the cold plum powder is quickly drenched and the whole is turned into rice cake. Cold powder in such a state does not exert a binding action. On the other hand, when Suisu-alcohol is soaked in Kanbai flour, the action of alcohol prevents rapid curling of Kanbai flour and exhibits good binding action. More specifically, since ice is contained in Suishu Alcohol, soaking it in Kanbai Flour means that alcohol and water are soaked in Kanbai Flour. You. As a result, while alcohol is present, the water in the tap water does not cause the rice cake to become moist, and only the water remains after the alcohol evaporates, thereby causing the water to evaporate. * Therefore, such a mixture of shosui alcohol chilled ume powder mixed with the wet food particles of the above-mentioned wet geongjeong, and then formed and dried. comes to Mochika the Kanbai dressed alcohol content remains only volatilized moisture in hydrous alcohols, whereby when the _β composed so that processed foods particles are well bound, Kanbai powder at the stage of molding Does not occur during the drying stage. At this stage, the kanme flour is mixed with the processed food particles of Banjang, and binding work is offered in that state. Therefore, a good binding effect can be obtained with a small amount of Kanbai powder.

The above molding is usually carried out by molding in a molding machine. _Β To obtain a good binding state, perform compression molding, process food particles: t, It is preferable to tightly bond via the cereal powder. In addition, drying after molding is performed by placing the molded product in a mold or by drying the molded product after demolding. · In this case, usually ripening drying is performed, but heat is applied. If processed food particles that dissolve and denature are used, hot air may not be used and ventilation drying or natural drying may be performed.

Molded foods obtained in this way use unmodified or off-flavored or cereal powder as a binder, so the flavor of the raw material itself is preserved. On the other hand, the processed food particles are strongly attached to each other due to the binding action of the pregelatinized cereal powder, so that the processed food particles do not become ragged when eating. In addition, in the production of the above-mentioned molded foods, before the processed food particles are exposed, The work of attaching sugar powder is carried out. * For this reason, the cereal powder that has once adhered to the processed food particles in the dusting process does not desorb from the processed food particles as the dusting and mixing proceeds. Therefore, the phenomenon that the orified cereal powders bind to each other and become rosary does not occur. At that time, the appearance and flavor do not deteriorate.

In the above-mentioned manufacturing method, Seiei Alcohol Co., Ltd. or cereal powder is used as a binder, but instead of using the polymer powder described above, the same method as described above is used. The effect of is obtained. In this case, it is not necessary to possess shasui alcohol since the above-mentioned polymer powder does not become caked like the a cereal powder. In the above-mentioned manufacturing method, flakes are used as processed food particles, but it is effective to use instant waste as the main raw material. The powdered or powdered cereal powder dissolves immediately, and the dust is instantly loosened, so that the instant dust can be eaten in a hot water condition in the same manner as a normal instant meal. However, according to the present invention, as one of the granular and strip-like shapes of the processed food, a line like instant waste is also provided. Also, the o-grain cereal flour used as a binder is not limited to those obtained by simply pregelatinizing cereal flour such as glutinous rice flour and glutinous rice flour. A special dried cereal powder is also available. That is, since the water permeability of this special orified cereal powder is suppressed by the treatment with a water-alcohol mixed solution, rapid water absorption swelling does not occur during water addition. Therefore, it has the property that it does not easily bind to each other to form a lump when squeezing, and has good compatibility with processed food particles. Further, in the above-mentioned manufacturing method, the food is formed by filling a mold container (forming die) → demolding, but may be formed by rolling or the like in addition to the above. The rolling roller of the rolling molding machine is used as a molding die. The drying method can be appropriately selected from various drying methods such as hot-air drying, freeze-drying, and my-wave α-wave drying. As described above, if a molded food product is manufactured according to the present invention, the cereal powder or polymer powder not containing shosui alcohol used as a binder is bound together and agglomerated in the course of the production. This does not cause the phenomenon that is incorporated in the molded food and scattered in the molded food. Therefore, it is possible to produce a food having a good appearance and having no deterioration in flavor due to the binder mass. In addition, the above-mentioned pregelatinized cereal powder and polymer powder have almost no smell, and in addition, saccharides which are previously attached to processed food particles in order to prevent clumping of the binder. Because the amount of the processed food particles is small, the flavor of the processed food particles themselves can be utilized.

Simple description of drawings

FIG. 1 is an explanatory view of a production state of one embodiment of the present invention, and FIG. 2 is an external perspective view of a molded food product obtained thereby.

Best modes for carrying out the invention

Next, the present invention will be described based on embodiments.

(Example 1)

100 parts of wheat flakes, 100 parts of dried corn, 5 parts of dried wakame, and 10 parts of dried carrot were mixed, and 10 parts of sugar (upper white sugar) powder was added thereto and further mixed. Next, 10 parts of water was added to the mixture, and the mixture was further mixed well. On the other hand, 15 parts of 85 V 0 1% ethyl alcohol was added to 30 parts of Kanme flour and mixed to make a powder of Shasui alcohol "Kari-me-hased Kanmei powder". Then, as shown in Fig. 1, the mixture 10 was placed in a mold 11 and molded into a pressure box. This is dried in hot air (90, 15 minutes) while keeping it in the mold 11 and then crotch It was molded to obtain a molded food 12 shown in FIG. This molded food did not show any lumps of Kanbai powder powder and had a good appearance. This food was eaten as it was and had a good flavor. In addition, the binding agent was added with milk. The flavor was good even when the flakes were dissolved and flakes were individually separated before eating.

(Example 2)

Dried small fish (sardines, Japanese flounder, etc.) 30 parts, 200 parts of Crispi, 50 parts of almond, vitamin powder (1 part of A, B, C, D, etc. and 10 parts of dried wakame) Then, 35 parts of powdered water syrup was added and further mixed, and then 20 parts of water was added to this mixture and further mixed. * On the other hand, 85% of ethyl acetate was added to 30 parts of Kanmei powder. Add 15 parts of alcohol to make Suishu Alcohol Soaked Plum Powder, add this Plum Powder to the above mixture, mix well, put it in a mold, and then dry with hot air for 90 minutes (15 minutes). And then demolded.

In this way, a molded food product having the effect of a nutritional supplement was obtained.o This molded food product had no lumps of kanme flour, and had a good flavor even if it was eaten as it was. _{Β with} good tongue texture

(Example 3)

To 300 parts of bop corn, 50 parts of granulated sugar powder was added and mixed, and then 30 parts of water was added and mixed. On the other hand, 15 parts of 85 V01% ethyl alcohol was added to 30 parts of Kanme flour and mixed to make Suishu Kanme flour. Next, this Kanbai flour was added to the above mixture and further mixed, and the mixture was put into a mold and subjected to hot air drying at 9 (TC (15 minutes)) to form a gland.

As a result, a molded food product in which popcorn was hardened with a binder was obtained. This molded food had no lumps of kanme flour, and the taste of pop corn was utilized as it was, and had a good flavor. And, as with the finished food made in the fruit 2, the taste of the binder was not felt, and the unpleasant tongue was not felt at all.

It should be noted that a molded food similar to that obtained by hardening popcorn with a binder could be obtained by using scraps of puffed rice or seasoned ramen instead of the above-mentioned bopcorn.

(Comparative Example 1)

The sticking of the sugar powder to the processed food particles prior to Ban's exfoliation was stopped, and otherwise a molded food was prepared in the same manner as in Example 1. In this food, there was a lump of the powdered Chinese apricot powder, some white spots were formed, the appearance was poor, and the aroma was impaired by the lump.

(Example 4)

300 parts of Crisby, 50 parts of almond nuts, and 20 parts of bean nuts were mixed, and furthermore, a mixture of sugar (upper white sugar) powder was mixed for 35 times. It was mixed and made into a state of being filled. 'After that, the same molded food was obtained in the same manner as in Example 1.

In this molded food 1 2, no rosemary powder of Kanbai powder was found, and the flavors such as armon donuts were fully utilized, and the mouthfeel was very light.

Claims

The scope of the claims

1. a process for preparing powdered or cereal powder in which shasui alcohol is possessed; a process for applying water to granulated or flaked processed foods so as to be in a stagnant state; A step of sprinkling the processed food with the sprinkled cereal powder containing the alcoholic beverage, and a step of placing the granular or strip-shaped processed food after the above-mentioned spraying step into a mold, drying and shaping the processed food into a predetermined shape, A process for producing a molded food, wherein sugars are attached to the processed food in powdered or solution form before the processed food is brought into a rinsed state.

2. Shusui Alcohol Owned o In place of cereal powder, selected from the group consisting of pullulan, agar, dextrin, gum, alginic acid, sodium alginate, carboxydimethyl cellulose, caramel, gelatin, egg white, and gluten The method for producing a molded food according to claim 1, wherein the at least one polymer powder is used.

3. Granulated or flaked processed foods include corn flakes, wheat flakes, instant litter, nuts, dried vegetables, dried vegetable products, dried fruits, dried fruit processed products, dried meat, dried meat processed products, dried 2. The method for producing a molded food according to claim 1, wherein the molded food is a granular or flaked product of at least one processed food selected from the group consisting of seafood, dried fish and shellfish, and confectionery.

4. The method for producing a molded food according to claim 3, wherein the confectionery is at least one confectionery selected from the group consisting of candy, puffed confectionery, chewing gum, baked confectionery, tofu confectionery, and processed chocolate.

5. Naturalized cereal powders are pre-gelatinized glutinous rice flour, pre-gelatinized flour rice flour, pre-gelatinized starch, pre-gelatinized potato starch, pre-gelatinized wheat flour, pre-gelatinized corn starch, and tabbioca flour. Patent that is at least one pregelatinized cereal powder selected from the group consisting of A method for producing a molded food according to claim 1.

6. The method for producing a molded food according to claim 1, wherein the drying in the drying step is performed by any of hot air drying and microwave drying.