JP4288359B2 - Sterilization method of buckwheat flour or wheat flour - Google Patents

Description

【００１６】
（試験例２）
そば粉について、実施例と比較例の微生物試験をした所、表２の結果を得た。
【００１７】
次に挙げるプレート培地を用いて、微生物数を測定した。
【００１８】
・一般生菌数：標準寒天培地 ３５℃ ４８時間
（ニッスイ製、以下同じ）
・大腸菌数：デスオキシコレート培地 ３５℃ ２４時間
・真菌数：ポテトデキストロース培地 ２７℃ ７２時間
（滅菌済み５％酒石酸でｐＨ３．５に調整）
【００１９】
【表２】

【００２０】
（試験例３）
そば粉について、実施例と比較例の水分と加工試験を行った所、表３の結果を得た。
【００２１】
水分は、１３５℃のオーブンで２時間乾燥させて、減少した重量から計算した。そば粉の加工試験は、そば粉１に小麦粉をつなぎとして１加え、加水後、ホバートミキサーで混合し、ロールで１．５ｍｍに圧延した。この間に、そばの色と香りを評価した。次に、これを切刃♯２０で麺線とした後、３分間茹で、水冷後、食感を評価した。
【００２２】
【表３】

【００２３】
前記試験例１〜３について次のように評価できる。
【００２４】
微生物試験の結果から、実施例１〜６と比較例１〜４は満足できる。しかし、比較例１〜４は、加工性が劣っている。そのため、そば粉の殺菌条件として、品温が３００℃〜３５０℃となり、また、冷却温度が１５℃〜７０℃となり、且つ、水分が減少しないように、過熱蒸気の設定を行なう必要がある。
【００２５】
（試験例４）
小麦粉について、実施例と比較例の試験をした所、表４の結果を得た。
【００２６】
エコノス社製の過熱蒸気発生装置を、粉体撹拌機に装着し、小麦粉を処理した。この際、過熱装置の温度設定と処理後の冷却を変化させ、実施例７〜１１と比較例１３〜１５を作った。目的の品温に１〜５秒間保持後、温度１５℃、湿度６５％ＲＨの空気と開放系で接触させて、冷却した。保持時間が５秒間よりも長い場合は、品温３００℃であっても、小麦粉の成分は変性してしまい、加工性の劣る小麦粉となる。そのため、処理条件として適さない。
【００２７】
また、気流式殺菌装置を使い、比較例１６を作った。比較例１７は、未処理の強力小麦粉である。
【００２８】
【表４】

【００２９】
（試験例５）
小麦粉について、実施例と比較例の微生物試験を行った所、表５の結果を得た。
【００３０】
次に挙げるプレート培地を用いて、微生物数を測定した。
【００３１】
・一般生菌数：標準寒天培地 ３５℃ ４８時間
（ニッスイ製、以下同じ）
・大腸菌数：デスオキシコレート培地 ３５℃ ２４時間
・真菌数：ポテトデキストロース培地 ２７℃ ７２時間
（滅菌済み５％酒石酸でｐＨ３．５に調整）
【００３２】
【表５】

【００３３】
（試験例６）
小麦粉について、実施例と比較例の水分と加工試験を行った所、表６の結果を得た。
【００３４】
水分は、１３５℃のオーブンで２時間乾燥させて、減少した重量から計算した。小麦粉の加工試験は、７０％中種法で食パンを作り評価した。中種を４時間発酵させ、小麦粉と副資材を加え、本捏を行ない、フロア、整形、ベンチ、モルダー、ホイロの操作を経て、焼成しパンを作った。この間に、作業性と容積を評価した。翌日、食感を評価した。
【００３５】
【表６】

【００３６】
前記試験例４〜６について次のように評価できる。
【００３７】
微生物試験の結果から、実施例７〜１１と比較例１３〜１６は満足できる。しかし、比較例１３〜１６は、加工性が劣っている。そのため、小麦粉の殺菌条件として、品温が３００℃〜３５０℃となり、また、冷却温度が１５℃〜７０℃となり、且つ、水分が元粉と比較して減少しないように、過熱蒸気の設定を行なう必要がある。
【００３８】
【発明の効果】
この発明によれば、２００℃〜３５０℃に加熱殺菌後７０℃以下に自然放冷するので、元粉の水分１２％〜１６％が保たれ、殺菌後の粉体の状態がきわめて良好である。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for sterilizing buckwheat flour or wheat flour for the purpose of completely and reliably sterilizing while maintaining the moisture of the original flour.
[0002]
[Prior art]
Conventionally, a method has been proposed in which powder particles and superheated steam are brought into contact with each other in a tube at 120 ° C. to 250 ° C. for 2 to 15 seconds for sterilization (Japanese Patent Laid-Open No. 56-26180).
[0003]
Also, a technique for heat treatment at a moisture of 10% to 35% and 90 ° C. to 130 ° C. for 10 seconds to 5 minutes for the purpose of improving wheat flour is known (Japanese Patent Laid-Open No. 60-234555).
[0004]
[Problems to be solved by the invention]
The invention of the sterilization method has a problem that the water content is lower than that of the original powder.
[0005]
In addition, since the technology related to the modification of wheat flour is aimed at the reforming of the cocoon, it is difficult to continuously control the temperature with a heater or normal steam, and the time for raising the product temperature to the target high temperature is difficult. In addition to being unsuitable for hanging line processing, there is a problem that the use of superheated steam with easy temperature control may dry the powder during processing.
[0006]
[Means for Solving the Problems]
The present invention, to stir contact with superheated steam and the powder, after the powder product temperature was allowed to reach rapidly 3 00 ° C. to 350 ° C., allowed to cool by natural cooling to 15 ° C. to 70 ° C., water content The conventional problems were solved by maintaining the same level as the original powder.
[0007]
That is, in the present invention, superheated steam is blown into the powder and agitated to bring it into contact evenly. After the product temperature of the powder reaches 300 ° C to 350 ° C, the powder is kept so as to keep the moisture of the original powder. It is a method for sterilizing buckwheat flour or wheat flour characterized by expanding to a thickness of 1 to 3 mm and cooling to 70 ° C. or lower.
[0008]
Moreover, the water | moisture content of a base powder shall be 12%-16% (mass), and cooling shall be 15 degreeC-70 degreeC, and shall be allowed to cool naturally.
[0009]
In the said invention, the further stirring part is provided after the heating steam addition part. In the above, the temperature of the powder that has reached the target product temperature with superheated steam decreases in the second half, and microscopically, water condenses on the powder surface. Even with the powder near 100 ° C., there is no drastic reduction in moisture, and since the latent heat is used for wet steam drying, the moisture in the powder does not decrease.
[0010]
DETAILED DESCRIPTION OF THE INVENTION
The present invention, by stirring and simultaneously blowing the superheated steam to the powder of interest, after allowed to reach a product temperature of the powder to 3 00 ° C. to 350 ° C., powder thinly spread by 15 ° C. to 70 ° C. Cool quickly. In this case, since moisture is transferred, a sterilized powder with the moisture content of the original powder can be obtained.
[0011]
Since the above cooling is natural cooling, it is necessary to make the powder thin (for example, 1 to 3 mm thick) in order to improve the cooling rate.
[0012]
(Test Example 1)
About the buckwheat flour, when the test of the Example and the comparative example was done, the result of Table 1 was obtained.
[0013]
The superheated steam generation equipment of Ekonosu Co., was attached to a powder stirrer was treated buckwheat. At this time, the temperature setting of the superheater and the cooling after the treatment were changed, and Examples 1 to 6 and Comparative Examples 1 to 10 were made. After maintaining at the target product temperature for 1 to 5 seconds, it was cooled by bringing it into contact with air having a temperature of 15 ° C. and a humidity of 65% RH in an open system. When the holding time was longer than 5 seconds, even when the product temperature was 300 ° C., the color was reddish and a burnt odor was generated.
[0014]
Moreover, the comparative example 11 was made using the airflow type | formula buckwheat sterilizer. Comparative Example 12 is an untreated buckwheat flour.
[0015]
[Table 1]

[0016]
(Test Example 2)
About buckwheat flour, when the microorganism test of the Example and the comparative example was done, the result of Table 2 was obtained.
[0017]
The number of microorganisms was measured using the following plate medium.
[0018]
・ General viable count: Standard agar medium 35 ℃ 48 hours (Nissui, the same applies below)
-Number of E. coli: Desoxycholate medium 35 ° C 24 hours-Number of fungi: Potato dextrose medium 27 ° C 72 hours (adjusted to pH 3.5 with sterilized 5% tartaric acid)
[0019]
[Table 2]

[0020]
(Test Example 3)
About buckwheat flour, the results of Table 3 were obtained when the moisture content and processing test of Examples and Comparative Examples were performed.
[0021]
Moisture was calculated from the reduced weight after drying in an oven at 135 ° C. for 2 hours. In the buckwheat flour processing test, 1 was added to wheat flour as a binder to buckwheat flour 1, and after adding water, mixed with a Hobart mixer and rolled to 1.5 mm with a roll. During this time, the color and aroma of buckwheat were evaluated. Next, this was made into noodles with cutting blade # 20, boiled for 3 minutes, cooled with water, and evaluated for texture.
[0022]
[Table 3]

[0023]
The test examples 1 to 3 can be evaluated as follows.
[0024]
From the results of the microorganism test, Examples 1 to 6 and Comparative Examples 1 to 4 are satisfactory. However, Comparative Examples 1-4 are inferior in workability. Therefore, as the sterilization conditions for buckwheat flour, it is necessary to set superheated steam so that the product temperature is 300 ° C. to 350 ° C., the cooling temperature is 15 ° C. to 70 ° C., and moisture is not reduced.
[0025]
(Test Example 4)
About wheat flour, when the test of the Example and the comparative example was done, the result of Table 4 was obtained.
[0026]
The superheated steam generation equipment of Ekonosu Co., was attached to a powder stirrer was treated flour. At this time, the temperature setting of the superheater and the cooling after the treatment were changed to produce Examples 7 to 11 and Comparative Examples 13 to 15. After maintaining at the target product temperature for 1 to 5 seconds, it was cooled by bringing it into contact with air having a temperature of 15 ° C. and a humidity of 65% RH in an open system. When the holding time is longer than 5 seconds, even if the product temperature is 300 ° C., the components of the flour are denatured, resulting in a flour with poor processability. Therefore, it is not suitable as a processing condition.
[0027]
Moreover, the comparative example 16 was made using the airflow type sterilizer. Comparative Example 17 is an untreated strong wheat flour.
[0028]
[Table 4]

[0029]
(Test Example 5)
The results of Table 5 were obtained when the microbial test of Examples and Comparative Examples was performed on wheat flour.
[0030]
The number of microorganisms was measured using the following plate medium.
[0031]
・ General viable count: Standard agar medium 35 ℃ 48 hours (Nissui, the same applies below)
-Number of E. coli: Desoxycholate medium 35 ° C 24 hours-Number of fungi: Potato dextrose medium 27 ° C 72 hours (adjusted to pH 3.5 with sterilized 5% tartaric acid)
[0032]
[Table 5]

[0033]
(Test Example 6)
About wheat flour, the results of Table 6 were obtained when the moisture and processing tests of Examples and Comparative Examples were performed.
[0034]
Moisture was calculated from the reduced weight after drying in an oven at 135 ° C. for 2 hours. In the wheat flour processing test, 70% medium seed method was used to make bread and evaluate. Medium seeds were fermented for 4 hours, flour and auxiliary materials were added, main rice cakes were processed, floors, shaping, benches, molders and proofers were baked to make bread. During this time, workability and volume were evaluated. The next day, the texture was evaluated.
[0035]
[Table 6]

[0036]
The test examples 4 to 6 can be evaluated as follows.
[0037]
From the result of the microorganism test, Examples 7 to 11 and Comparative Examples 13 to 16 are satisfactory. However, Comparative Examples 13-16 are inferior in workability. Therefore, as a sterilization condition of wheat flour, the product temperature is set to 300 ° C. to 350 ° C., the cooling temperature is set to 15 ° C. to 70 ° C., and the superheated steam is set so that moisture does not decrease as compared with the original flour. Need to do.
[0038]
【The invention's effect】
According to this invention, since it is naturally cooled to 70 ° C. or lower after heat sterilization at 200 ° C. to 350 ° C., the moisture content of the original powder is maintained at 12% to 16%, and the state of the powder after sterilization is extremely good. .

Claims (3)

After the superheated steam is blown into the powder and stirred uniformly, the powder is brought to a temperature of 300 ° C to 350 ° C, and then the powder is 1 to 3 mm thick so as to keep the moisture of the original powder. A method for sterilizing buckwheat flour or wheat flour characterized by spreading to a temperature of 70 ° C. or less.   2. The method for sterilizing buckwheat flour or wheat flour according to claim 1, wherein the moisture content of the original flour is 12% to 16% (mass).   The method for sterilizing buckwheat flour or wheat flour according to claim 1, wherein the cooling is performed at 15 ° C to 70 ° C and natural cooling is performed.