JP6614779B2 - Method for producing expanded powder - Google Patents

Description

  The present invention relates to a method for producing an expanded powder using cereals such as wheat grains, or pulverized cereals such as wheat flour and whole wheat flour, or starch as a main raw material.

  Patent Document 1 describes that by adding foamed flour obtained by foaming flour into heated foods such as confectionery and bread, it is finished thickly and has an excellent texture and a high weight gain effect. Yes. This foamed flour is obtained by adding flour such as wheat flour, heating and pressurizing it, drying and pulverizing. Patent Document 1 also describes that the degree of pregelatinization of the foamed flour is preferably 80% or more.

  Further, in relation to puffed powder such as puffed wheat flour, Patent Document 2 discloses that in a pulverized product of heated granulated flour obtained by subjecting raw material flour to pressure extrusion and gelatinization and puffing, the particle size, the degree of alpha and Proposed are those whose apparent specific gravity is in a specific range. Instant noodles manufactured using the pulverized product of the heat-granulated wheat flour have a remarkable effect on the restorability, loosening, texture, etc. of the noodle strings.

JP2013-90628A Japanese Patent No. 4856676

  The subject of this invention is related with providing the manufacturing method of the expanded powder which can provide the flour or starch containing foodstuff which has a favorable fragrance and excellent in the taste.

  The present invention uses cereals or a pulverized product thereof or starch as a raw material, the raw material is adjusted to be acidic or alkaline, heated in a relatively high pressure atmosphere, and then extruded into a relatively low pressure atmosphere. Is a method for producing expanded powder, which includes a step of expanding the expanded product and crushing the expanded product.

  Moreover, this invention is the expanded powder manufactured by the said manufacturing method. Moreover, this invention is the flour or starch containing foodstuff obtained using the said expanded powder.

  ADVANTAGE OF THE INVENTION According to this invention, the expanded powder which can provide cereal flour or starch containing foodstuffs, such as noodles which have a favorable fragrance and excellent in the taste, is obtained.

  In the present invention, cereals or a pulverized product thereof or starch (hereinafter collectively referred to as “main raw material”) is used as the raw material. Examples of cereals used in the present invention include wheat, barley, rye, rice, corn, buckwheat, barnyard, wax, wheat, soybeans, and the like. Examples thereof include wheat flour, barley flour, rye flour, rice flour, corn flour, buckwheat flour, millet flour, wax flour, pigeon flour, and soybean flour. The starch used in the present invention is high-purity starch extracted from various cereals, root vegetables, etc. (starch substantially free of components other than starch), such as tapioca starch, potato starch, corn starch, waxy Examples include corn starch, wheat starch, and rice starch. These starches may be subjected to a treatment such as crosslinking. In this invention, 1 type of these main raw materials can be used individually or in combination of 2 or more types. Among these main raw materials, wheat is particularly preferable, and wheat grains or pulverized products thereof are particularly preferable. The wheat grain used in the present invention is a fruit of a gramineous plant. There are no particular restrictions on the type of gramineous plant that is the source of wheat grains. The pulverization of wheat grains to obtain a pulverized product of wheat grains can be carried out using a known pulverization method such as roll-type pulverization, impact-type pulverization, or airflow-type pulverization.

  As a pulverized product of wheat grains, wheat flour and whole wheat flour can be used, and further, a mixture of wheat flour and / or whole wheat flour and wheat bran and / or wheat germ can be used. Species can be used alone or in combination of two or more. Wheat flour is obtained by pulverizing the endosperm portion of a wheat grain, and the type of flour is not particularly limited, and examples thereof include strong flour, semi-strong flour, medium flour, thin flour, durum flour, etc. It can use individually or in combination of 2 or more types. Whole wheat flour is obtained by pulverizing whole wheat grains, and includes all tissues of wheat grains such as endosperm, germ, and outer skin (pericarp, seed coat). Wheat bran is a powder mainly composed of the outer skin of wheat grains, and wheat germ is a powder mainly composed of wheat germ. 1 or more selected from the above-mentioned mixture, that is, one selected from the group consisting of wheat flour and whole wheat flour (hereinafter referred to as wheat main ingredient), and one selected from the group consisting of wheat bran and wheat germ (hereinafter referred to as wheat auxiliary ingredient). In the mixture with seeds or more, the wheat auxiliary material is preferably contained in an amount of 5 to 200 parts by mass, and more preferably 10 to 100 parts by mass with respect to 100 parts by mass of the wheat main ingredient. Which of the above is used as the pulverized product of wheat grains may be appropriately selected according to the use of the expanded wheat flour.

  In the method for producing the expanded powder of the present invention, for example, when the method for producing the expanded flour is taken as an example, water is added to the wheat grains as a main raw material or the pulverized product thereof, and this is heated in a relatively high-pressure atmosphere. Then, after extruding into a relatively low-pressure atmosphere, that is, heating in an atmosphere of a predetermined pressure, extruding into an atmosphere at a pressure lower than the predetermined pressure to expand the main raw material, the expanded product And crushing. This step can be performed using a known pressure extruder called an extruder. The method for producing the expanded powder other than the expanded flour is basically the same as the above-described method for manufacturing the expanded flour.

  One of the main characteristics of the method for producing the expanded powder of the present invention is that the cereal or its pulverized product or starch (main raw material) is adjusted to be acidic or alkaline. By adjusting the pH of the main raw material to a range of less than 7 or exceeding 7, a chemical change occurs in the starch or protein in the main raw material, and the chemical change is finally expanded powder, Is presumed to improve the fragrance and taste of the flour or starch-containing food obtained by using it.

  Examples of a method for adjusting the main raw material to be acidic or alkaline include a method of adding acidic or alkaline water to the main raw material. That is, acidic water having a pH of less than 7 or alkaline water having a pH of more than 7 is used as water used for the hydrolysis treatment before heating the main raw material. Which of acidic water and alkaline water is added to the main raw material may be appropriately selected according to the type of the main raw material, the use of the expanded powder, and the like.

  From the viewpoint of ensuring the above effect more reliably, when adding acidic water to the main raw material, the pH of the acidic water is obtained by extruding the main raw material with this added under high pressure and then extruding it under low pressure. The pH of the expanded product is preferably adjusted to 5.5 or less, more preferably 4.5 or less. Usually, when the pH of the expanded product is 5.5 or less, the pH of the expanded powder obtained by pulverizing the expanded product is also 5.5 or less. The “pH of the swollen product or swollen powder” referred to here is the pH of the suspension obtained by suspending 10 g of the swollen product or swollen powder to be measured with 90 g of distilled water. The pH of this suspension can be measured according to a conventional method using a commercially available pH meter (for example, trade name “pH meter HM30G” manufactured by Toa DKK Corporation).

  From the same viewpoint, when adding alkaline water to the main raw material, the pH of the alkaline water is preferably the pH of the expanded product obtained by extruding the main raw material to which the main raw material has been added under high pressure after being heated under high pressure. It is preferable to adjust to 8.0 or more, more preferably 9.0 or more. Usually, when the pH of the expanded product is 8.0 or more, the pH of the expanded powder obtained by pulverizing the expanded product is 8.0 or more.

  An acidic agent can be used for the preparation of acidic water, and an alkaline agent can be used for the preparation of alkaline water. Acidic water is obtained by adding an acidic agent to water, and alkaline water is obtained by adding an alkaline agent to water. As an acid agent and an alkaline agent, those usable for food can be appropriately selected and used, and one of these can be used alone or in combination of two or more. Examples of the acid agent include organic acids such as acetic acid, lactic acid, citric acid, malic acid, adipic acid, fumaric acid, tartaric acid and ascorbic acid, and salts thereof. Examples of the alkaline agent include brine, carbonate, bicarbonate, phosphate, condensed phosphate, calcined calcium, basic amino acid and the like.

  The timing of addition of the acidic water or alkaline water to the main raw material may be before the heat treatment of the main raw material, and the addition amount (water amount) is such that the pH of the expanded product is in the preferred range. It may be adjusted as appropriate. In addition, when using wheat grains as the main raw material, from the viewpoint of more smoothly expanding and pulverizing the wheat grains, add an appropriate amount of water to the wheat grains and leave them for a predetermined time, for example, soaking the wheat grains in water Processing may be performed. The time for the immersion treatment of the wheat grains is not particularly limited as long as it is appropriately selected depending on the kind of the wheat grains, but is usually about 8 to 48 hours. The timing of addition of acidic water or alkaline water to the wheat grains may be before or after the immersion treatment of the wheat grains.

  The main raw material (cereals or pulverized product thereof or starch) to which acidic water or alkaline water is added, that is, the main raw material in a hygroscopic state is processed according to a conventional method using, for example, a uniaxial or multiaxial extruder, It is gelatinized (α-ized) and expanded, and further pulverized. The main material in a moisture-absorbing state in the extruder is stirred and mixed by a screw and heated by a heater, whereby the starch contained in the main material is gelatinized (alpha-modified) and provided at the tip of the extruder. It is conveyed to a nozzle portion called a die, pressurized by the nozzle portion, and discharged to the outside (usually at normal temperature and pressure). At this time, the water of the main raw material instantly evaporates in the nozzle portion and swells due to the expansion force of the water vapor, thereby obtaining a porous expanded material. In addition, a cutting blade is provided near the outside of the die, and the expanded material continuously discharged from the extruder is cut into a predetermined size by the cutting blade to form a porous granular material. The After drying this granular material, it is pulverized to a desired particle size by a known pulverization method such as impact pulverization such as pin mill, impact mill, turbo mill, or airflow pulverization, and sieved as necessary, so that the desired expanded powder A body, that is, a pulverized product of heated cereal, a pulverized product of heated granulated flour, or a pulverized product of heated granulated starch is obtained.

  The degree of pregelatinization of the expanded powder of the present invention produced by the production method described above is preferably 80% or more, more preferably 90% or more. When the α-degree of the expanded powder is within the above range, a noodle dough having excellent extensibility and elasticity can be obtained particularly when the flour or starch-containing food obtained using the expanded powder is noodles. The degree of alpha can be measured by the following method (diastase method).

<Α-degree analysis method (diastase method)>
1) Sample collection: After the test object (expanded powder) was pulverized, it was passed through a sieve having an opening of 150 μm, and the powder that passed through this was used as a sample for α degree analysis. Five 100 ml necked Erlenmeyer flasks are prepared, and four 1.00 g of powder samples (passed through a sieve having an opening of 150 μm) are collected, and these are designated as A1 to A4. One is B (blank).
2) Heating: Add 50 ml of water to 5 flasks and suspend the sample well. A1 and A2 are heated in a boiling bath for 15 minutes and then rapidly cooled to room temperature in ice water or cold water.
3) Enzyme addition: 5 ml of 5% diastase buffer solution is added to A1, A3 and B.
4) Starch saccharification: While shaking all 5 flasks in a constant temperature bath, the starch is saccharified by maintaining at 37 ° C. ± 1 ° C. for 90 minutes, and immediately after completion, 2 ml of 1 mol / L hydrochloric acid is added to each flask. The reaction of diastase is stopped, and water is added to make a constant volume of 100 ml.
5) Sample collection: Each solution is filtered, and 10 ml of the test solution obtained from A1 to A4 and B is pipetted into a 100 ml stoppered Erlenmeyer flask to obtain a1 to a4 and b. In addition, a flask in which 10 ml of water is collected is prepared and designated as W.
6) Sugar oxidation: To 6 Erlenmeyer flasks, add 10 ml of 0.05 mol / L potassium iodide solution. Next, at regular time intervals, 18 ml of 0.1 mo1 / L sodium hydroxide solution is added sequentially, sealed, shaken and placed in each flask for exactly 15 minutes. (This reaction oxidizes sugar and consumes iodine.)
7) Titration: In the order of 15 minutes, 2 ml of 10% sulfuric acid is quickly added to make it acidic, and residual iodine is titrated with a 0.1 mo1 / L sodium thiosulfate solution.
(Indicator: starch solution)
Degree of alpha conversion (%) = {(W−a3) − (W−a4) − (W−b)} / {(W−a1) − (W−a2) − (W−b)} × 100
In the above formula, W is the titration value (ml) of the blank test, a1 to a4 are the respective titration values (ml), and b is the titration value (ml) of saccharified diastase alone.
In this test, for the purpose of preventing inactivation of the enzyme due to pH, the test object was adjusted to pH 4.5 to 5 before the enzyme addition in 3).

  The expanded powder of the present invention can be used for various flours or starch-containing foods, and can be applied to many flours or processed starch products such as breads, confectionery, and noodles. Examples of the noodles here include raw noodles such as udon and Chinese noodles, and instant noodles, as well as noodle skins such as spring rolls and gyoza peels. Among them, instant noodles are obtained by steaming raw noodle strings by steaming, etc., and then drying them by methods such as frying, hot-air drying, freeze drying, and so on. It is a highly convenient instant food that is restored to an edible state by cooking. The swollen powder of the present invention is particularly effective for noodles.For example, when the swollen powder is applied to instant noodles, the noodle strings are well restored within a predetermined time at the time of eating. It has a soft and crisp texture. In addition, for example, Chinese noodles are generally required to have an appropriate brine taste and aroma along with the taste and aroma derived from flour. By using the expanded powder of the present invention for Chinese noodles, It becomes possible to fully meet the demand. That is, it can be said that the expanded powder of the present invention is also effective for cereal flour or starch-containing foods containing brine.

  The content of the expanded powder of the present invention in the flour or starch-containing food may be appropriately adjusted depending on the type of the food. For example, when the flour or starch-containing food is noodles, the content of the expanded powder is preferably 1 to 20% by mass, more preferably 5 to 10% by mass with respect to the main raw material containing wheat flour and starch in the food. %.

  The flour or starch-containing food may contain other components than the expanded powder of the present invention, if necessary. Other ingredients include, for example, normal wheat flour that is not expanded powder, buckwheat flour, corn flour, rice flour, and soy flour; normal starch that is not expanded powder; wheat gluten, soy protein, egg yolk flour, Protein materials such as egg white powder, whole egg powder, skim milk powder; fats and oils such as animal and vegetable oils and fats; powdered fats and oils; dietary fiber, swelling agents, thickeners, emulsifiers, salt, sugars, sweeteners, spices, seasonings, vitamins , Minerals, pigments, fragrances, dextrins, and the like, and these can be used alone or in combination of two or more according to the use of the flour or starch-containing food.

Examples are given to specifically describe the present invention, but the present invention is not limited by the following examples. Examples 3, 4, 11 to 13 are comparative examples.

[Examples 1 to 9]
A wheat grain pulverized product was used as a main raw material. To 100 parts by mass of the pulverized wheat grain, 15 parts by mass of water whose pH is adjusted appropriately is added and heated under pressure in the range of a barrel temperature of 60 to 120 ° C. according to a conventional method using a biaxial extruder, and the die diameter is 4 mm. This was expanded from a die nozzle, and the expanded product was cut using a rotary cutter to obtain a substantially spherical granular material having a diameter of about 10 to 20 mm and a thickness of about 10 to 20 mm. The granular material was dried by heating at 100 ° C. for about 30 minutes, and then pulverized by a pin mill to obtain expanded wheat flour, which is a kind of expanded powder. When the α degree of the obtained expanded flour was measured according to the above method (diastase method), it was within the range of 95 to 100% in all examples.

  In each example, as a pulverized product of wheat grains, wheat flour (Nisshin Flour Mills, trade name “warabe”) or wheat whole grain (Nisshin Flour Mills, trade name “Superfine Soft”), or wheat whole grain and A mixture with wheat bran (Fresh Food Service, trade name “Wheat Blanc P”) or wheat germ (Fresh Food Service, trade name “Hygie SP”) was used. When adjusting the pH of water used for hydration to the pulverized product, lactic acid (made by Musashino Chemical Laboratory, trade name “Musashino Lactic Acid 50F”) is used to adjust the acidity. The product name "Powder Kansui Red") was used.

Example 10
As a main raw material, wheat grains were used as they were without being crushed. Moreover, before adding 15 mass parts of water whose pH was adjusted to 100 mass parts of the wheat grains, 5 mass parts of water was added to the 100 mass parts of the wheat grains and allowed to sleep overnight (wheat grain immersion treatment). Except for the above, in the same manner as in [Examples 1 to 9], expanded wheat flour, which is a type of expanded powder, was obtained.

  When the α degree of the obtained expanded flour was measured according to the above method (diastase method), it was within the range of 95 to 100%.

Examples 11 and 12
Other than using pulverized rye grains (made by Fresh Food Services, trade name “Meer Dunkel”) or corn grains (made by Fresh Food Services, trade name “corn flour”) as the main ingredient In the same manner as in [Examples 1 to 9], expanded rye flour or expanded corn flour, which is a type of expanded powder, was obtained.

Example 13
In the same manner as in [Examples 1 to 9] except that untreated wheat starch (manufactured by Nagata Sangyo Co., Ltd., trade name “Treasure Ship”) was used as the main raw material, a swollen wheat starch which is a kind of the swollen powder was obtained. It was.

[Test example]
Using the expanded powder of each example, a food composition for instant noodles having the composition shown in Table 1 below was prepared. The trade name “Mr. 100” manufactured by Nisshin Flour Milling Co., Ltd. was used as the wheat flour, and the trade name “MKK100” manufactured by Matsutani Chemical Industry Co., Ltd. was used as the starch. An aqueous solution is prepared by dissolving 1 part by weight of sodium chloride and 0.4 part by weight of powdered red (produced by Oriental Yeast Co., Ltd.) in 36 parts by weight of water, and adding this aqueous solution to 100 parts by weight of the food composition for instant noodles according to a conventional method. A noodle dough was prepared by kneading for 10 minutes. This noodle dough was combined and rolled using a noodle making roll according to a conventional method to form a noodle band having a thickness of 1.2 mm, and then cut into noodle strings using an 18th round cutting blade. The noodle strings were steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds, and then dried with hot air at a temperature of 90 ° C. for 20 minutes to produce non-fried instant Chinese noodles that are one type of food containing starch or starch. Each non-fried instant Chinese noodle was hermetically packaged in an amount of 70 g per piece. As a reference example, non-fried instant Chinese noodles were produced and sealed in the same manner as described above except that the flour was increased by that amount without using the expanded powder.

<Evaluation of restorability, aroma and taste>
Non-fried instant Chinese noodles that had been reconstituted in hot water were eaten by 10 panelists, and the restorability, aroma and taste were evaluated according to the following evaluation criteria. The results (average score of 10 panelists) are shown in Table 1 below.

(Restorability evaluation criteria)
5 points: sufficiently edible and very good.
4 points: edible and good condition.
3 points: Mostly edible, but some core remains.
2 points: The noodle strings surface is edible, but the core remains in the center of the noodle strings, which is slightly poor.
1 point: Both the noodle strings surface and the center are hard and defective.

(Evaluation criteria for fragrance)
5 points: moderate irrigation and flour scent, very good.
4 points: fragrance of brackish water and flour is slightly strong or slightly weak, but good.
3 points: The scent of brackish water or flour is slightly too strong, or the scent is not felt so much.
2 points: Slightly strange odor and slightly poor.
1 point: It smells strange and is bad.

(Evaluation criteria for taste)
5 points: Appropriate watering and taste of flour and very good.
4 points: The taste of brackish water and flour is slightly strong or slightly weak, but good.
3 points: The taste of brackish water and flour is slightly too strong, or the taste is not felt so much.
2 points: It tastes a little strange and is slightly bad.
1 point: It tastes strange and is bad.

As shown in Table 1, Examples 1 to 9, 11 and 12 use a pulverized product of wheat grain, rye grain or corn grain as the main raw material, and gelatinize and expand by adding acidic or alkaline water to the pulverized product. The instant Chinese noodles obtained using the expanded powder manufactured in Examples 1-9, 11 and 12 were obtained without using the expanded powder. Compared to the instant Chinese noodles of the reference example, at least the restoration property was excellent, and the aroma and taste were generally good. In particular, when the pH of the expanded powder is less than 5.7 (Examples 1 and 2) and when the pH exceeds 7.5 (Examples 5 to 9, 11 and 12), compared to the reference examples The result which was more excellent in a restoring property was obtained, and especially Examples 5-9, 11 and 12 obtained the more excellent result compared with the reference example about not only restoring property but a fragrance and taste. Moreover, Example 10 using wheat grains as the main raw material is superior in fragrance and taste compared with Example 5 using wheat flour as the main raw material, and also compared with Example 6 using whole wheat flour as the main raw material. The result was inferior. Moreover, although Example 13 which uses wheat starch as a main raw material was a little inferior to a fragrance and taste compared with the other Example which adjusted the raw material to alkalinity, the favorable result was obtained.
In view of the above, in order to obtain instant Chinese noodles excellent in restorability, aroma and taste, it is effective to use an expanded powder produced according to a conventional method by adding acidic or alkaline water, especially alkaline water. It turns out that the effect is high when using.

Claims (3)

Using cereals or pulverized materials as raw materials, adjusting the raw materials to be acidic or alkaline, heating them in a relatively high-pressure atmosphere, and then extruding them in a relatively low-pressure atmosphere to expand the raw materials, and the expansion A method for producing an expanded powder for noodles, comprising a step of pulverizing a product ,
Use wheat grain as the cereal, or
As the pulverized product of the grain, one or more selected from the group consisting of 1) flour, 2) whole wheat flour, and 3) wheat flour and / or a mixture of whole wheat wheat flour and / or wheat germ,
The adjustment of the raw material to acidity is performed so that the pH of the expanded product is 5.5 or less, and the adjustment of the raw material to alkalinity is performed so that the pH of the expanded product is 8.0 or more. Method for producing expanded powder for use . The α degree of noodles for swelling powder is 80% or more, the production method of the noodles for swelling powder according to claim 1. The method for producing an expanded powder for noodles according to claim 1 or 2 , wherein the noodles are instant noodles.