WO2009107659A1

WO2009107659A1 - Confectionary and bakery material and thermally processed farina food using the same

Info

Publication number: WO2009107659A1
Application number: PCT/JP2009/053408
Authority: WO
Inventors: 進一斉藤
Original assignee: Saito Shinichi
Priority date: 2008-02-28
Filing date: 2009-02-25
Publication date: 2009-09-03
Also published as: JP2009201423A; CN101883494A; CN101883494B; JP4258784B1

Abstract

Disclosed is a confectionary and bakery material which comprises saccharides, starch and seasonings as the main components and has an increased starch content and a decreased total moisture content so as to shorten drying time. Also disclosed is a thermally processed farina food using the same which is less expensive and has an attractive appearance and a juicy texture and flavor. A confectionary and bakery material characterized by comprising saccharides, starch and seasonings as the essential components and being prepared by adjusting the total moisture content of the all components to 12 to 27% by weight, kneading the components to give a mixed dough, infiltrating the mixed dough under elevated pressure of 1 MPa/m² or higher, molding and drying. A thermally processed farina food characterized by being obtained by blending the confectionary and bakery material as described above with a dough of a thermally processed farina food and then heating.

Description

Confectionery bakery material and flour processed food using the same

The present invention is a confectionery bakery material that has been processed by granulation molding and the like, using saccharides and starch, or saccharides and starch, and thickening polysaccharides and moisture or fruit ingredients, pigments and other main ingredients as raw ingredients. In addition, the present invention also relates to a completely new heat-processed food product of flour that can be obtained by adding and heating the confectionery bread material to a dough made of flour.

Here, the cereal flour is a flour of cereals generally used as a raw material for confectionery and bread, such as wheat flour (strong flour, medium flour, weak flour, whole grain flour and processed products thereof, mixed flour, etc.), barley, rye, rice flour, etc. The heat-processed product of flour is obtained by heating the dough made by kneading these flours with water, sugar, salt, dairy products, oils, fats, eggs, yeast, expansion agents, etc., using an oven, steam, etc. It is processed food.

Conventionally, various fillings have been adopted for heat-processed foods such as bread and confectionery to improve the taste and appearance. For example, jam products are most popular as confectionery bread fillings. However, the method of use is limited to wrapping already processed jam in dough, topping or baking, and pouring, sanding, topping or coating after baking. is there.

Naturally, even if it is kneaded from the beginning with flour such as flour, it does not fulfill its role as a conventional jam, and the dough is slightly colored, increasing the sweetness and flavor, and does not increase the value of the product. It was.

In addition, since soft fruits with a high moisture content such as raw fruits cannot withstand these conditions, they have been used by topping after dough forming, sanding or decorating after baking.

In addition, flour-processed foods such as bread and confectionery that have been added to the dough and baked, such as dried fruits, walnuts, sesame, and chocolate chips, have been commercialized. In addition, there is a product in which sheet-shaped roll-in oil or fat or flower paste is folded into bread dough, and an annual ring-like pattern appears on the bread.

Other ingredients kneaded into dough of heat-processed foods of flour also retain their original shape under severe conditions such as being affected by gluten action, being crushed by the large force of large mixers, and exposed to high temperatures and humidity exceeding 200 ° C. It was difficult. In such a situation, only a part of raisins, walnuts, sesame seeds, etc. were able to keep the shape.

On the other hand, as a tableting product using saccharides as a main raw material, Patent Document 1 discloses a method for producing a tableting product containing fruit juice. When tableting, sugars and starch can be mixed. Are listed.

However, the tableting product of Document 1 is eaten directly and is not added to the dough of the heat-processed food for flour and is not baked. When this tableting product is mixed with the dough, it will dissolve into the dough during mixing and baking. Therefore, confectionery bakery materials have been known in which tableting products are mixed with dough of heat-processed foods of flour and baked sugars, starches, pigments, thickening polysaccharides or gelling agents are essential ingredients. There wasn't.
JP-A-10-191949

Therefore, the inventor has intensively studied tableting products for confectionery bread, and as a result, proposed an invention in which fruits, etc. are kneaded with sugars, starches, thickening polysaccharides, dried and tableted. A confectionery bakery material to be mixed and baked has been developed, and a patent application has already been filed (Japanese Patent Application No. 2007-150009 / tablet product for processed flour foods and processed flour foods using the same (hereinafter referred to as “previous invention”). )) To obtain a patent.

The present invention relates to a tableting product for flour processed foods, characterized by drying, tableting or tableting and drying a kneaded mixed dough comprising fruit, sugar and starch of more than 5% by weight and not more than 20% by weight Moreover, it is a processed wheat flour characterized by adding, mixing, and heating 0.1 to 90% by weight of the tableting product for processed flour foods to the total weight ratio of the processed flour food dough.

The previous invention is made into a jam by mixing and baking the dough of processed flour foods, it is scattered in the processed flour foods such as confectionery, bread, etc., and it can be visually pleasing and give a juicy texture. It is possible to motivate purchases.

However, in the previous invention, it is molded in the form of tableting, and the amount of starch that can be added to the previous invention is limited due to mechanical limitations (about 20% by weight). There are problems such as unfavorable manufacturing efficiency, large equipment, initial investment, high running costs, high prices of final products, and high-level manufacturing technology required.

Therefore, the present invention uses saccharides, starch, and flavoring raw materials as the main raw materials, dramatically increases the upper limit of the amount of starch that can be added, adjusts the total water content to a low level, reduces the drying time, and increases the initial investment. , To provide low-cost, low-price, bakery ingredients that are brilliant in appearance and succulent texture and flavor to heat-processed foods for flour, and use them as dough for heat-processed foods for flour An object of the present invention is to provide a heat-processed food product of flour that is extremely novel in texture and appearance, and takes advantage of the manufacturing characteristics of blending and heating.

In order to solve the above-mentioned problems, the present invention uses sugars, starch of 5% by weight to 80% by weight or less, and a taste raw material as essential raw materials, kneaded the raw materials into a mixed dough, molded (tablet compression) Confectionery bakery ingredients, characterized by being dried,
Saccharides, 0.1 to 5% by weight starch, 0.01 to 5% by weight powdery thickening polysaccharides, and flavoring materials are used as essential materials, the materials are kneaded, mixed into dough, and molded (tablet) Confectionery bakery composition characterized in that it is dried, blended into dough of heat-processed food flour and heated
The confectionery bakery material is characterized in that saccharides, starch, and flavoring ingredients are essential ingredients, the ingredients are kneaded under pressure to form a mixed dough, the mixed dough is molded and dried.

The confectionery bakery composition is characterized in that the starch is 5% by weight or more, or 0.1-5% by weight starch and 0.01-5% by weight powdery thickening polysaccharide. The composition for a confectionery bakery material according to any one of the above, wherein the total water content in the mixed dough is adjusted to a range of 12 to 27% by weight and kneaded, and the kneading is 1 MPa / m ^2. The composition for a confectionery bakery material according to any one of the above, characterized by being pressure-kneaded under the above pressure.

Furthermore, the pressurization is performed by an extruder, a pressure kneader, and a press machine. The composition of the confectionery bakery material is characterized in that after the pressure kneading, the mixed dough is processed by a rounding machine and a granulator. It was set as the structure of the confectionery bread material characterized by adjusting the shape.

In addition, the confectionery bread material described in any one of the above was blended into the dough of the heat-processed food for flour and heated to obtain a structure of the heat-processed food for flour. Specifically, the confectionery bakery material according to any one of the above, the composition of the heat-processed food product of flour, wherein the confectionery bakery material is mixed with the flour dough and heated, The ingredients are topped on flour dough, further covered with flour dough and heated, the composition of the flour heat-processed food, the confectionery bakery material according to any of the above, topped on flour dough, It was set as the structure of the heat processing food of flour characterized by being steamed with steam.

The confectionery bakery material according to the present invention, unlike products such as jam, gummi, jelly, agar, etc., imparts a stable shape, color, flavor, texture and nutrients to various flour heat-processed foods such as bread. be able to. Moreover, the confectionery bread material according to the present invention can withstand the mixing of the dough, and brings about a completely new flour heat-processed product by a revolutionary method utilizing the severe environment of high temperature and high humidity.

The appearance of the heat-processed food using this confectionery bakery material can withstand the agitation and mixing share of the heat-processed food, mix the heat-processed food, and leave the granular filling in the folded dough or on the surface of the dough be able to.

And when they are heated, starch is turned into α by the heat, generated moisture, and steam, and it becomes jam-like when the starch blending ratio is about 10 to 15% by weight. Thereby, even after heating, it stays in a granular form with a size of about 1 mm to 2 cm in the flour heat-processed food, and a juicy texture can be imparted to the flour heat-processed food. In addition, when the blending ratio of starch is less than 10% by weight and the blending ratio of sugar is increased, the tendency for a marble pattern to be drawn on the dough increases. When the blending ratio of the starch exceeds 15% by weight, the starch component that has been pregelatinized stably remains in the dough and becomes less sticky.

The texture can be adjusted to a slightly elastic texture such as jam or gummy by changing the ratio of sugar and starch and changing the size of the grains. Increasing the composition of the starch or increasing the shape of the starch gives a texture that is puffy like gummy, jelly, agar, etc. If the sugar content is high, a juicy texture like jam can be obtained. In the case of bread, it is possible to enjoy the texture that remains in the grain no matter what part is eaten.

As a result, granular products that could not be done with conventional jams and flour pastes are finished so as to be dotted with stars shining in the dough, making it possible to provide heat-processed food with flour that stimulates appetite beautifully. To do.

In addition, compared with the case where raw fruit is used for food processed by heating flour, the working surface and hygiene are significantly improved.

Since it is not molded by tableting, the amount of starch added can be significantly increased, and it is possible to provide a heat-processed food product of flour that has a high production efficiency, a low price, and has a new and distinctive texture and appearance.

Limiting the total moisture content of the mixed dough to 12-27% by weight, and increasing the pressing pressure by extrusion granulation, rounding / sizing, and pressing, moisture is contained in sugar and starch, between other compositions So that it can be molded into the shape of the desired confectionery bread material. Moreover, the drying time of the confectionery bread material can be greatly shortened, the production cost is low, and the confectionery bread material can be manufactured in a space-saving manner.

Furthermore, if the starch is 5% by weight or more, it is possible to provide a heat-processed food product of flour that forms a colored spot, is very visually pleasing, and has an excellent texture.

By setting the pressure during kneading to 1 MPa / m ² or more, particularly preferably 2 MPa / m ² to 10 MPa / m ² , even if the total water content of the raw material is 12 to 27% by weight, molding is performed. The viscosity can be adjusted easily. Therefore, the moisture of the mixed dough can be kept low, and the drying time can be shortened.

It is a flowchart which shows the manufacturing process of the material for confectionery bakery by the extrusion granulation method. It is a flowchart which shows the manufacturing process of the material for confectionery bakery by the sizing / sizing method. It is a flowchart which shows the manufacturing process of the material for confectionery bakery by the press method. It is a figure which shows the granulation method by an extruder. It is a front view of a screen.

Explanation of symbols

1 Production process of confectionery bakery materials by extrusion granulation method 1a mixing process 1b dough resting process 1c remixing process 1d pressure extrusion process 1e cutting process 1f drying process 1g seasoning process 1h weighing / packaging process 1i metal detection process 1j packing・ Storage process 2 Process for producing confectionery bakery material by rounding and sizing method 2a Pressure kneading process 2b Extension division cutting process 2c Rounding and sizing process 3 Process for producing confectionery bakery material by pressing method

3a Press Process

3b Crushing process 3c Sorting process 3d Dividing cut process 4 Extruder 4a Hopper 4b Motor 4c Mixing pressure passage 4d Screw 4e Screen 4f Hole 4g Cutter 5 Mixed dough 6 Pressure gauge 7 Granulated material

The present invention uses sugar, starch, and flavoring ingredients as the main ingredients, increases the amount of starch added, adjusts the total water content to reduce the drying time, and is low in price and looks like a heat-processed food for flour For the purpose of providing a confectionery bakery material that gives a brilliant, juicy texture and flavor, sugars, starches of more than 5% by weight and 80% by weight or less are essential ingredients, and the ingredients are used as a total moisture content. Is adjusted to a range of 12 to 27% by weight, kneaded with an extruder, a pressure kneader, a press or the like under a pressure of 1 MPa / m ² or more to obtain a mixed dough, and the mixed dough is cut and rounded by an extruder. A confectionery bakery material, which is formed by a machine, a granulator, etc., and dried, and the confectionery bakery material described in any of the above is blended into the dough of the heat processed food of flour And heat-processed food for flour, characterized by heating Realized by adopting the configuration of

Here, the “total moisture content” is a total sum of all the moisture in the mixed dough including sugars, starch, flavoring ingredients, moisture from other added ingredients, and added water. It is the moisture content of the mixed dough after extrusion granulation, which can be measured with a moisture meter such as a moisture meter.

Here, “sugar” means glucose, maltose, fructose, sucrose, lactose, trehalose, oligosaccharide, starch syrup, dextrin, those reducing sugars, mixtures thereof, granulated sugar, sucrose, powdered sugar, etc. Usable sugars can be used.

As the “starch”, corn starch, tapioca starch, potato starch, floating starch starch, rice starch, sweet potato starch, waste starch, cross-linked starch, processed starch such as pregelatinized starch, and the like that can be used for foods can be used. In particular, starch derived from waxy corn, glutinous rice, tapioca and potato that are highly amylopectin resistant to aging, refrigeration, and freezing are preferentially used.

“Powder thickening polysaccharide” includes non-swelled powdery gelling agent, thickening agent, cellulose, etc. Examples of gelling agent include agar, gelatin, pectin, gellan gum, carrageenan, alginic acid and the like. Examples of thickeners include gum arabic, locust bean gum, guar gum, tamarind gum, xanthan gum, carrageenan, pectin, and formulations containing them, and one or more selected from them can be added. .

“Taste ingredients” means fruit ingredients, colorants, flavorings, acidulants, spices, beef extract, beef powder, and other dairy products and processed milk products such as butter, milk, yogurt, chocolate, cocoa powder, matcha tea, honey And maple syrup. However, it is not limited to these. Furthermore, a granulation and binding aid may be added as an auxiliary material. Auxiliaries, emulsifiers, brighteners, preservatives, preservatives, pH adjusters, nutrient enhancers and the like can be mentioned.

“Fruit raw material” is processed fruit and can be of any form. Examples thereof include sugar boiled, fruit juice, concentrated fruit juice, puree, concentrated puree, extract, juice (soft drink), processed products such as those powdered. However, it is not limited to these.

As "fruit", blueberries, bilberry, strawberry, cranberry, lingonberry, currant, lemon, grape, orange, apple, tomato, banana, peach, cherry, mango, melon, watermelon, pineapple, pear, grapefruit, etc. Examples include fruits and vegetables that can be used, and can be used singly or mixed. However, it is not limited to these.

"Pressure kneading" for infiltrating moisture can be performed using an extruder after mixing the dough in a kneader, or using a press machine that only mixes and presses the dough of smoothness. . The pressure may be 1 MPa / m ² or more. Particularly preferred is 2 MPa / m ² to 10 MPa / m ² .

“Molding” is excluding tableting, “extruder” that kneads and molds under pressure, “press processing machine” that pressurizes and infiltrates moisture (separate molding is required), and mixes the dough separately. It can be carried out using an apparatus, for example, “maru rounding”, “granulator”.

The “extruder” is used in fields such as industry and food, and as shown in FIG. 4, a material (mixed dough 5) that is put into the hopper 4 a by rotating a screw 4 c connected to the motor 4 b. Is kneaded under pressure while moving between the screw case 4d in which the screw 4c is inserted and the screw 4c, and the material is extruded from the holes 4f drilled in the screen 4e to be molded (granulated). By arranging a rotating cutter 4g at the extrusion outlet, the material can be cut into a predetermined size.

Examples of the extruder include a cylindrical extruder (also referred to as a basket-type extruder) in addition to the screw-type extruder. For example, there are Fukae Powtech Co., Ltd., cylindrical extrusion granulator (model number FG-250).

A cylindrical extruder, called a blade, is a granulated product that can be obtained from the side screen by rotating in a cylindrical tube containing mixed dough. This blade is composed of an extrusion blade for pressing the mixed dough against the screen and extruding it, and a pressure blade for pressing the mixed dough in the cylinder from above so as not to escape outside.

In general, when the starch content is 15% by weight or more, if the screen has a pore diameter of 2 mm or less, it is difficult to granulate. However, if the screen has a relatively large pore diameter exceeding 2 mm, granulation is possible.

However, unlike a screw-type extruder, the granulated product has a smaller diameter than the set screen hole diameter. This is because the screw type extruder extrudes the dough kneaded vertically and with a large pressure like a tense, whereas the cylindrical type extruding granulator extrudes the rotating blades so that they rub against each other.

FIG. 4 shows a single screw extruder. Depending on the number and arrangement of screws, there are various types such as a twin screw, a twin screw and a single screw, and there are various shapes such as a taper shape. It can be used for pressure kneading of mixed dough for bread making materials.

The “rounding machine” is a machine that puts a kneaded dough like bread or udon dough on the top of the machine, pushes the dough into the groove by a roller sequentially into its own weight and a groove provided in advance, and squeezes the dough into a square shape. . After that, the cut dough is fed into a plate that slides to the left and right, and is a device that rounds the dough just like rolling the clay with the palm of your hand. If a large amount of sugar is added to the dough, the dough will stick to the machine and the operating time will be limited. In addition, the cleaning and drying of the rounding machine after cleaning takes time, and the molding efficiency is not so good as that of the extruder.

The "granulator" is a granulated product that is dropped into a cylindrical tube, and there is a rotating disk on the bottom of the cylindrical tube. The granulated material repeatedly collides, and gradually It is a device that removes corners and burrs and processes them into ellipses and spheres. Some discs can be shaped and dried at the same time by tilting the center portion slightly higher, or by sending dry air such as hot air into the cylinder.

The "press processing machine" is a device used to mold noodles such as udon, soba, and ramen. The dough is placed on a bat placed at the top of the device, and a plate-like lid is placed on the top of the dough. The machine lowers the lid or raises the bat and pressurizes the dough. Thereafter, the dough is thinly stretched with a roller, cut from the vertical and horizontal directions, and shaped into a desired shape. However, the dough mainly composed of sugar and starch needs to be applied at least 3 to 4 times as much pressure as the raw material mainly composed of wheat flour.

The tableting machine hardens the dried raw material (which still contains a lot of moisture in the case of a wet type) by pressure, but in the state of containing moisture in molding by an extruder, rounding device, granulator, press machine, It is a relatively soft raw material, and is bound and cured by drying after molding. In particular, when granulating with an extruder, the molding can be performed with a very low total water content, so that the drying time is short and economical.

“Formulation” includes adding the confectionery bread material of the present invention to the dough of the heat-processed food of flour, folding it into the dough, covering it with the dough, and further topping the dough. “Heating” includes heating with an oven, microwave, steam, oil, and the like.

As a result, in the mixed dough for the confectionery bakery material according to the present invention, the total moisture content is adjusted to a range of 12 to 27% by weight, and the confectionery bakery material can be produced by drying in a short time. The confectionery bread material according to the present invention can be provided at a price. The total water content is the water content of the mixed dough immediately after extrusion granulation, more preferably 13 to 24% by weight, and most preferably 14 to 20% by weight.

The total moisture content in the mixed dough is selected in a timely manner within the above range depending on the machine suitability and pressure applied. In addition, when preparing a lump of mixed dough with saccharides or saccharides and starch by hand, the total water content of the mixed dough must be about 28 to 38% by weight.

Regardless of the method, after mixing the raw materials, the basic structure is the same to apply pressure to the mixed dough and infiltrate the water into the mixture of sugar and starch. A mixed dough having a viscosity suitable for the grains can be obtained, and the confectionery bread material according to the present invention can be easily obtained without tableting.

Then, a granulated product cut by passing through a metal screen with a small hole, or a molding process such as rounding or sizing, or a mixed dough with water infiltrated by a press machine. Whether it is cut or crushed, dried or dried and crushed can be appropriately selected.

Note that pressure kneading, extrusion molding, and granulation with a cutter are most preferable with an extruder. Other granulations and moldings have more steps than extrusion granulation, and are inferior in terms of equipment and running costs.

For example, a product molded by a round machine or a granulator can be shaped into an artistic shape compared to an extruded granulated product. The mixture is heated to become α and is converted into α by heating, so that a part of the sugar is dissolved and the shape does not remain as it is. If cost is prioritized, the molding process up to that point is not particularly required.

When the mixed dough is pressurized, moisture spreads over the entire dough, and at first glance it looks smooth and cannot be molded, but when pressure is applied, it is kneaded and granulated, rounded, sized, or press molded. Moisture permeates the entire dough and is suitable for granulation and molding of the confectionery bread material according to the present invention. The drying / curing process can be greatly shortened compared to products made by hand molding that took several hours, in some cases more than ten hours.

Therefore, the method for producing a confectionery bakery material according to the present invention includes a small number of production steps, a time to completion, that is, a shortening of drying time, an investment cost for equipment, a viewpoint of installation space, and easy daily maintenance. From the viewpoint of difficulty of processing technology, versatility of blending, and reduction of used additives, pressure kneading using an extruder, extrusion molding, and subsequent cutting granulation method using a cutter are preferable.

Hereinafter, based on the attached drawings, the confectionery bread material according to the present invention, the production method thereof, and the heat-processed food product of flour using the same will be described in detail.

FIG. 1 is a flowchart showing a process for producing a confectionery bread material by an extrusion granulation method. Extrusion granulation method 1 includes mixing step 1a, dough resting step 1b, remixing step 1c, pressure extrusion step 1d, cutting step 1e, drying step 1f, seasoning step 1g, weighing / packaging step 1h, metal detection step 1i, And a packing / storage process 1j. Compared to other moldings, there are fewer processes and facilities, and productivity is good and extremely economical.

In the mixing step 1a, sugar, starch, fruit puree, and other flavoring materials that are raw materials for the confectionery bakery material of the present invention, thickening polysaccharides and auxiliary materials are weighed as necessary, and a kneader (kneader), etc. This is a step of charging and kneading for 1 to 30 minutes.

The ingredients are 0.1 to 90% by weight of sugar, 0 to 80% by weight of starch, and 10 to 40% by weight (moisture content of 5 to 38% by weight) if the flavoring ingredient is a fruit ingredient such as blueberry puree. Can be combined in a range. More preferably, sugars are 20 to 80% by weight, starch is 10 to 55% by weight, and blueberry puree is 10 to 20% by weight (moisture content is 5 to 18% by weight). If the pure water is not enough, the water is replenished to adjust the total water content of the mixed dough to 12 to 27% by weight.

Most preferably, saccharides are 50 to 70% by weight, starch is 15 to 35%, blueberry puree is 15 to 20% (water content is 10 to 18% by weight), emulsifier (sucrose fatty acid ester 100, more preferably sorbitan fatty ester, (Preferably mixed with glycerin fatty acid ester, etc.) The HLB value is about 7 to 8.5, and specific examples include DK creamer manufactured by Daiichi Kogyo Seiyaku Co., Ltd.) 3 to 2.5% by weight. By adding an emulsifier, the granulation efficiency (productivity) of extrusion granulation is improved, the surface of the dried product is smoothed, and gloss is imparted. In the case of this blending, the amount of water contained in the puree is sufficient.

In the dough resting process 1b, the mixed dough is transferred from the kneader to another container to calm the mixed dough. That is, it allows moisture to become compatible with saccharides and starch. Specifically, the mixed dough is rested from half a day to one day. At this time, the mixed dough should not be dried. Depending on the case, you may move to a pressure extrusion process immediately after kneading | mixing.

In the remixing step 1c, when the dough is rested, it is mixed lightly again before entering the pressure extrusion step. This step can be omitted.

The pressure extrusion process 1d is performed continuously with the next cutting process 1e by an extruder 4 as shown in FIG. The mixed dough 5 thrown into the hopper 4a is pushed into the holes 4f having a diameter of 0.3 to 15 mm of the screen 4e by the rotation of the screw 4c connected to the motor 4b of the extruder 4.

At this time, the mixed dough 5 is pressurized between the rotating screw 4c and the screw case 4d and is naturally kneaded. The pressure here is desirably 1 MPa / m ² or more. The pressure is measured and adjusted with a pressure gauge 6 connected to the screw case 4d. As a result, moisture is spread over the mixed dough 5 in a smooth and crumbly state to form a lump of dough that can be molded. The mixed dough is kneaded and the maximum pressure is applied immediately before the screen 4e.

The diameter of the holes 4f of the screen 4e is more preferably 1 to 10 mm, and can be appropriately selected depending on the heat-processed food for flour used. Moreover, since the pressure applied to the mixed dough 5 varies depending on the size and number of the holes 4f, the speed of the screw 4c, that is, the output of the motor 4b, the total water content / temperature of the mixed dough, The thickness is determined appropriately in consideration of the thickness of the screen 4e.

When the thickness of the screen 4e increases, it is necessary to increase the kneading and granulation pressure, that is, the output of the motor 4b. By increasing the output, the mixed dough is pushed through the narrow hole in a state in which moisture is infiltrated. However, if the motor output is increased or the screen is thickened, the temperature of the mixed dough will increase, causing heat generation in the machine.

For example, when the motor 4b is 3.7 KW, the diameter of the screw 4c is about 50 to 100 mm, the diameter of the screen 4e on the surface in contact with the mixed dough 5 (dotted line in FIG. 5) is about 60 to 100 mm, and the thickness of the screen 4e ( The length of the holes 4f) is about 3 to 10 mm, the diameter of the holes 4f of the screen 4e is about 2 to 10 mm, and the number of holes 4f is about 20 to 100, which is suitable when the total water content of the mixed dough is 12 to 27% by weight. . At this time, the pressure applied to the mixed dough 5 before the screen 4e is 1 MPa / m ² or more.

The hardness of the granulated product can correspond to the relationship between the motor 4b and the screen 4e along this ratio. That is, in the case of the same screw pressure (load), the pressure applied to the mixed dough at the time of pressure mixing is determined by the aperture ratio of the holes 4f formed in the screen 4e. Moreover, even if the thickness of the screen 4e is increased, a large pressure is applied to the granulated material, and the screen 4e is in a firm state.

However, when the opening area (total area of the holes) of the screen 4e is extremely small, the mixed dough will have heat no matter how much the pressurizing pressure is increased, and the screw 4c and the mixed dough 5 will begin to slide and granulate (extrusion). I can't do it.

Generally, when the output of the motor is large (when the load pressure applied per unit area is large), the mixed dough 5 can be infiltrated with water in the same manner even if the total water content in the mixed dough 5 is reduced. However, the lower limit of the total water content of the mixed dough 5 is about 12% by weight or less. Below this total moisture content, it is below the absolute required amount of moisture infiltrating into the dough, so even if pressurized, it cannot be made into a single mixed dough.

The cutting step 1e is a step of molding the granulated product 7 by cutting the mixed dough 5 that has been wetted and extruded by the pressure extrusion step 1d into a desired size. When the extruder 4 is used, by placing a rotating cutter 4g at the outlet of the screen 4e, the extruded mixed dough is cut and molded to a desired length, and can be continuously performed in the pressure extrusion process.

The size of the granulated product 7 is preferably about 2 to 10 mm in diameter and about 2 to 10 mm in length, and can be appropriately changed depending on the flour heat-processed food used. If the granulated product 7 is too small, it is assimilated with the dough and it is not known whether it is mixed. If it is too large, the starch is difficult to be α-ized by heating. In addition, it hinders the dough formation of heat processed foods of flour.

In addition, it is also possible to make a long and slender granulated product without cutting, and to crush it by mixing pressure. Alternatively, the elongated granulated product may be dried and placed on a dough such as a long stretched bread to form the bread.

Drying step 1f is a step of sufficiently drying and solidifying the cut granulated material while resting. At this time, a method of leaving it in a drying chamber kept at a low humidity can be performed easily and at low cost. In addition, a method using various dryers such as a blower and a fluidized bed dryer is also effective. In addition, there is a method in which a granulated product that has been divided and cut into rotating reeds is thrown in like a sugar coating machine, and blown with a blower and dried while forming a corner. Thereby, time can be shortened.

In the seasoning step 1g, after the granulated product is firmly dried and hardened in the drying step 1f, the granulated product is put into a stirrer such as a kneader, a predetermined amount of fragrance is added, and lightly mixed. It is a process of flavoring the granulated product. If necessary, the granulated product of a predetermined size may be selected with a sieve or the like before the seasoning step 1g.

Then, if the fragrance permeates the granulated product, the confectionery bread material according to the present invention is completed. In addition, you may add a fragrance | flavor as an auxiliary material in the mixing process 1a, and the seasoning process 1g after the drying process 1f is unnecessary in that case. Moreover, this process is unnecessary also when flavor is unnecessary only with taste raw materials, such as fruit.

The weighing / packaging step 1h is a step of filling a confectionery bread material according to the present invention into a container, a packaging bag or the like in a certain amount. For example, it is put in a 1 kg business bag or bulk packed with 10 kg. Seal the packaging material tightly to prevent outside air from entering. It is desirable to maintain a dry state by putting a hygroscopic agent such as silica gel in the packaging material.

The metal detection process 1i is capable of detecting Fe (iron) with a diameter of about 0.5 to 1.5 mm and SUS (stainless steel) with a diameter of about 1.5 to 2.5 mm for confectionery bread materials. It is a process of inspecting through the inspector.

Packing / storage step 1j is a step of packing confectionery bakery materials while controlling the temperature and humidity by packing them in cardboard packed in a packaging bag or the like. Ship according to order. If it is not opened, stable quality can be maintained for one year in a cool and dark place.

In addition, when a vertical extrusion granulator is used, even if a mixed dough with a relatively high moisture content is processed compared to the horizontal type, the granulated product is discharged vertically, so that the granulated product can be used in the cutting process. Is easy to touch and workability is good.

In addition, while Example 1 is a screw type extruder, a very high pressure is applied to the mixed dough, and as a result, a very solid granulated material is formed with less moisture, whereas the screw type extruder is replaced with a cylindrical type. When an extruder is used, the applied pressure is much smaller than that of a screw type extruder.

Also, since the screen is thin, the granulated product obtained by extrusion is very soft and less sticky. Accordingly, the next cutting step 1e is naturally cut to an appropriate length by its own weight without special provision.

In the case of a cylindrical extruder, the hole diameter of the screen is about 5 to 8 mm, and even if it is larger than that, the resulting granulated product will be crushed because sufficient pressure is not applied. Therefore, when making the present invention product using a cylindrical extruder, it is limited to a relatively small size of about 1 mm to 5 mm. In the case of the product of the present invention smaller than 2 mm, it is assimilated with bread and confectionery dough and is not easily noticeable. However, this does not apply when used for topping.

FIG. 2 is a flowchart showing a process for manufacturing a confectionery bakery material by a sizing / sizing method. The sizing / sizing method 2 includes a mixing step 1a, a dough resting step 1b, a remixing step 1c, a pressure kneading step 2a, an extension split cutting step 2b, a sizing / sizing step 2c, a drying step 1f, and a seasoning step 1g. , Weighing / packaging step 1h, metal detection step 1i, and packing / storage step 1j. In addition, the same process of Example 1 was made into the same name and code | symbol.

In the pressure kneading step 2a, using any of an extruder, a kneader, a press, etc., pressure is applied to the mixed dough of the confectionery bakery material according to the present invention to sufficiently infiltrate the entire mixed dough with water. It is a process. The pressure at this time is preferably 1 MPa / m ² or more.

The mixed dough, which was in a smooth state at the kneading stage, passes through the pressure kneading step 2a, so that it becomes a complete lump dough and can be adapted to the molding process. If the total water content is too large, it will be sticky and not suitable for molding, and if the total water content is too small, the absolute amount will be small and it will not be possible to obtain a mixed dough with an appropriate viscosity even by pressing. Accordingly, the total water content of the mixed dough is desirably 12 to 27% by weight.

The stretch division cut process 2b is a process in which a lump of mixed dough is stretched or divided into an appropriate size for molding with a rounding and granulating machine in the next process.

The rounding and sizing step 2c is a step of forming a spherical shape or a substantially uniform shape with a rounded corner with a rounding machine or a sizing machine. The size is preferably about 2 to 10 mm in diameter, and can be appropriately changed depending on the flour heat-processed food used. In addition, when using a round machine and a granulator, it is good to add about 5 weight% of emulsifiers, such as a sucrose fatty acid ester, a cellulose, etc. to mixing dough. The machine street is improved.

In addition, even if these series of processes are sequentially processed by an integrated apparatus, each process may be advanced in a batch.

FIG. 3 is a flowchart showing a manufacturing process of a confectionery bakery material by a press granulation method. Press granulation method 3 includes mixing step 1a, dough resting step 1b, remixing step 1c, pressing step 3a, drying step 1f, crushing step 3b, sorting step 3c, seasoning step 1g, weighing / packaging step 1h, metal detection step 1i and a packing / storage process 1j.

Or, following the pressing step, it is possible to return to the extension division cutting step 2, the drying step 1f, and the previous sorting step 3c. In addition, the same process as Example 1, 2 was made into the same name and code | symbol.

The pressing step 3a is a step of applying sufficient pressure to the mixed dough according to the present invention to sufficiently infiltrate the entire dough using a press machine. The pressure applied at this time is optimally about 1 MPa to 15 MPa / m ² . The greater the pressure applied by the press, the faster the infiltration effect into the fabric. Pressing is applied for 10 to 60 seconds, the dough is folded, and pressed 2 to 3 times. If necessary, rest the pressed dough.

As a result, the mixed dough, which was in a smooth state at the kneading stage, is converted into a complete lump mixed dough after the pressing step 3a, and can be adapted to the molding process. In order to improve the mechanical properties of the mixed dough, an emulsifier such as a sucrose fatty acid ester and a thickening polysaccharide may be added at 5% by weight or less based on the mixed dough.

The crushing step 3b is a step of crushing the pressed mixed dough after the drying step 1f into various sizes using a crusher or the like. The mixed dough may be divided and cut into a desired size and then dried and cured. In that case, the crushing step 3b is not required.

The sorting step 3c is a step of sorting a granulated product of a desired size using a sieve or the like when using a pulverizer and aligning the size of the grains. The size of the granulated product 7 is preferably about 2 to 10 mm in diameter and 2 to 10 mm in length, and can be appropriately changed depending on the heat-processed food for flour used.

As described above, the confectionery bread material of the present invention can reduce the drying time by applying pressure to the dough, spreading moisture throughout the dough, and forming it as a mixed dough with an appropriate viscosity. The confectionery bread material that can be made can be molded.

Hereinafter, the method for producing a heat-processed food product of flour according to the present invention will be described using the confectionery bread material according to the present invention. In addition, the mixing | blending of flour heat processed food is not limited to them. In the present invention, 0.1 to 90% by weight can be added to the dough of the heat-processed food for flour. From the viewpoint of vision, taste and cost, about 1 to 20% by weight is preferable.

[Sweet bread, bread etc.]
The flour heat-processed food has various forms depending on the raw material and the production method. First, wheat flour as the main raw material, 30 to 70% by weight of total weight, semi-main raw material 0 to 40% by weight, auxiliary raw materials butter, margarine, animal and vegetable oils, dairy products, egg products, salt, sugar, malt, soybeans Next, a method for producing a heat-processed food of flour produced from flour, raw yeast, dry yeast, yeast, a swelling agent, etc. will be described. For example, bread, French bread, butter roll, confectionery bread dough, brioche, bagels, donuts, English muffins and the like are applicable.

The above-mentioned necessary raw materials were weighed, and the flour and other ingredients were mixed until the gluten of the flour was optimized. At the end of mixing, the confectionery bread material according to the present invention was added and mixed for about 3 seconds to 5 minutes. The input amount was about 10% by weight.

After that, primary fermentation was carried out at a room temperature of 25-40 degrees for 30-120 minutes until the original dough size was 2-3 times. At this time, it is preferable to put the lid in a case so that the dough does not dry. After that, the dough is divided and re-rolled to remove gas from the dough.

Again, after the dough was fermented for 30 to 90 minutes at a room temperature of 25 to 40 degrees, the dough was divided and rested for 10 to 30 minutes. Thereafter, it was molded, filled with a filling, or put into a mold, and subjected to secondary fermentation for about 10 to 60 minutes until the size of the dough became 1.5 to 3 times.

After fermentation, it was placed in an oven at 160 to 250 degrees and baked for 10 to 60 minutes. If the product is put in a mold such as bread and baked with a lid, it is possible to prevent the mold from losing its shape by applying a light shock immediately after baking and removing the gas from the dough.

In the case of donuts, fry while turning over for about 2 to 10 minutes at an oil temperature of 150 to 200 degrees after fermentation. In the case of Chinese buns, after fermentation, steam for 10-20 minutes using a steamed steamer or steamer.

In any product, you can see the grains (spots) containing beautiful fruit juice and extract on the surface of the product and the cut section. Unlike traditional jams, the fruit-added grains retain their shape and partly melt away, leaving the luster in the dough and creating an appetizing flavor.

In addition, when the compounding ratio of the starch of the confectionery bakery material according to the present invention is high, or when the grains are large, it may be added from the beginning of mixing. Although the size of the spot after baking is smaller than when added later, the entire dough can be slightly colored. On the other hand, when the mixing ratio of the saccharide is high, care should be taken because a molded product may not be left at all if it is introduced from the beginning of mixing.

[Melon bread]
Next, the case where the confectionery bread material according to the present invention is used for the skin of melon bread will be described. Ingredients for 10 peels of melon bread are 40-60g of confectionery bread material according to the present invention, 40g of butter, 100g of sugar,
40g beaten egg,
200g of flour,
4g of baking soda,
20g of water, a little brandy.

入れ Put butter or margarine in a bowl and knead until it becomes creamy with a whisk. Add sugar and mix until whitish. Next, we added a little flour, swelling agent, water, and in some cases brandy, etc., and quickly and gently mixed. At this time, 1 to 25% by weight of the melon skin dough, the confectionery bread material according to the present invention is added and mixed. Take a rest in the refrigerator until the dough for melon bread is made.

The main body dough belongs to the previous confectionery bread. The dough after the primary fermentation was divided and rounded, and then the melon peel was flattened to cover the main body dough firmly. After that, the melon skin may be engraved with patterns or granulated sugar.

Then, the secondary fermentation was taken for 30 to 40 minutes, and baked for about 15 minutes in an oven at around 170 degrees without overheating. Immediately after baking, the top plate is lightly shocked to release the gas in the dough, so it does not collapse.

If the confectionery bread material according to the present invention is simply topped on the melon peel after molding, there is a concern about undissolved residue. This is due to poor moisture absorption due to limited surface contact with the dough and direct exposure to dry air in the oven. Therefore, it is preferable to mix well with melon skin dough.

Also, as an application of melon peel, after an appropriate amount of confectionery bread dough is divided, the confectionery bread material according to the present invention may be placed thereon, and a general melon peel or biscuit dough may be placed thereon.

The starch for the confectionery bakery material according to the present invention is converted into a jam due to moisture and steam generated from the confectionery bread, melon peel and biscuit dough during baking. When the sugar content is high, a juicy sugar solution flows between the melon peel and the biscuit dough, and when it contains a high starch content, it remains in a firm, viscous, elastic grain.

[Danish, croissants, pie products, etc.]
Ingredients such as flour, sugar, butter, margarine, vegetable oil, water, egg, milk, salt and yeast were weighed and mixed together and mixed until the optimal wheat gluten was obtained. Mix lightly compared to regular bread.

In the final 1-2 minutes of this mixing, 5-20% by weight of the confectionery bakery material according to the present invention was added. In a place of about 20 to 23 degrees, it was put in a case so as not to dry for about 30 minutes and covered to take a primary fermentation. After that, it was extended and rested in a freezer for 1-3 hours.

In addition, the amount of oil such as butter is higher than other confectionery bread doughs, so there is less swelling due to fermentation. Then take out the dough and fold it into several layers with butter. Again, fold the dough in the freezer for 1-2 hours, if it is long, leave it in the refrigerator for 1-2 days, then cut it into isosceles triangles and squares, roll it up, put ingredients on it, To do.

Calcination was performed for about 25 to 45 minutes at a location of about 28 ° C., followed by applying eggs for polishing to the surface at 190 to 220 ° C. for 10 to 15 minutes. When using butter, the melting point is as low as 27 ° C to 28 ° C, so the butter will melt out if you are not careful when working at high temperatures.

In addition, in the case of pie dough, since yeast is not blended, the confectionery bread material according to the present invention is added, and after mixing, the dough is rested and then thinly stretched and placed in a freezer for 1-3 hours. Then, put butter etc. into the taken out dough and fold it into several layers.

After resting again in the freezer for 1 to 2 hours, cut and mold, pinch tools, apply glossy egg, and bake at about 200 to 220 degrees for 15 to 35 minutes. Unlike ordinary bread processing, the dough is folded into several layers, so the size of the product of the present invention is more suitable.

In addition, in the case of Danish, croissant and puffed dough, not only is it mixed into the dough itself, but also when the dough is folded, the confectionery bread material of the present invention is sanded and folded together, Absent.

[Confectionery]
These include pound cakes, American muffins, cookies, biscuits, waffles, scones, hot cake cream puffs, sponges, castellas, cake donuts, steamed bread, Chinese buns and the like.

¡Expansion agents such as wheat flour, sugar, butter, margarine, vegetable oil, water, egg, milk, salt, baking powder, and yeast were combined in a predetermined amount and mixed to prevent lumps.

In the final 3 seconds to 2 minutes of mixing, 5-20% by weight of the confectionery bakery material of the present invention was added to the dough and mixed. After resting the dough for a while, it was put into a cup or mold, cut out with a mold, or shaped by hand and baked.

In the case of cake donuts, fry while turning over at an oil temperature of 150-200 ° C for 2-10 minutes.

In the case of steamed bread, after the dough was rested, when yeast was blended, it was steamed for 15-25 minutes using a steamed steamer or steamer after fermentation. When the confectionery bread material of the present invention is mixed with the dough, it enjoys heat, moisture, and steam during baking, and is made jam-like and starch is gelatinized.

In the case of steamed bread or Chinese buns, they may be topped on the dough before baking without mixing with the dough. Since the heating means is based on steam, there is no concern about unburned or melted residue even if it is simply topped.

However, in this case, if the dough itself is too loose, the confectionery bakery material mixed or topped according to the present invention sinks below the dough and cannot be kept on the expected dough surface or inside the dough. Therefore, it is required that there is an appropriate specific gravity of the fabric.

However, in the case of sponge dough, the confectionery bread material according to the present invention may sink and reach the laying paper laid under the sponge dough. This is because in the case of a sponge, when the product is sold as a product, the bottom paper at the time of firing is removed and the bottom is displayed on the top.

Also, if the dough is put into a cup with American muffin or the like and then the confectionery bread material according to the present invention is topped on the dough, it may remain undissolved. Therefore, when topping on muffins or the like, it can be solved by pushing the confectionery bread material of the present invention into the dough with the fingers after topping, and blending with the dough.

When making small cookies and biscuits, it is preferable to use a confectionery bread material according to the present invention that is smaller. In the case of cookies and biscuits, the dough is small and thin, and is baked in a short time. By wrapping it inside, you can finish it with a juicy texture. In particular, if the topping is not carefully shaped, there is a concern about unmelted residue.

It should be noted that the heat-processed food product of flour using the confectionery bakery material of the present invention is not provided as a baked product but is provided to the market in any form such as a semi-baked product, frozen dough, refrigerated dough, mixed powder, etc. it can.

As described above, the flour heat-processed food using the confectionery bakery material according to the present invention has a confectionery bakery material that is scattered in the dough or has a vividly drawn and flowed pattern. The sensation is juicy and elastic, and it is a completely new food.

Claims

Sugar, starch, and taste ingredients are essential ingredients, the total moisture content of all ingredients is adjusted to a range of 12 to 27% by weight, kneaded to form a mixed dough, and then the mixed dough is subjected to high pressure of 1 MPa / m 2 or more. A confectionery bakery material characterized by being infiltrated under pressure, molded and dried.
2. A flour heat-processed food, characterized in that the confectionery bread material according to claim 1 is blended in a dough of the heat-processed food for flour and heated.