JPS6358548B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Application Field] The present invention relates to a method of ripening wheat flour in a short time instead of the natural ripening that takes a long time. [Prior Art] Generally, wheat flour is stored in a warehouse for a certain period of time after being milled before being used. This is because the quality of flour is not stable immediately after milling. In particular, flour used for confectionery, such as soft flour, requires natural aging for several months or even a year after milling. This "ripening" is considered essential for improving confectionery and bread-making properties, but for example, in cakes, it can cause sinking after baking, the formation of an undercooked layer inside the cake, and a sticky texture. It has been recognized to be effective in preventing the disease. However, natural aging, which requires such a long time, causes various problems such as quality control during aging, securing storage space, and slowing down distribution, so there has been a strong demand for shortening the aging period. [Problems to be Solved by the Invention] The object of the present invention is to provide a method for evenly and uniformly aging wheat flour in a short period of time. [Means for solving the problem] This invention provides flour and a ripening accelerator in one barrel.
The wheat is mixed while flowing forward by the rotation of multiple meshing screws 3 while pouring water, and the wheat is crushed by the kneading disk 14 placed near the outlet, and the crushed wheat is sequentially pushed out from the die 12. It is something. [Operation] In this invention, since the ripening accelerator is added before wheat is ground into flour, the ripening accelerator is evenly and uniformly mixed into the ground flour compared to the case where it is added after the wheat is made into flour. Ru. In addition, since the wheat and the ripening accelerator are mixed by a plurality of screws 3 that are interlocked with each other, the materials to be mixed are constantly rotated and mixed while being sent forward by the screw blades of each screw 3, resulting in a stirring and mixing effect. is big. In this way, by mixing the ripening accelerator before crushing the flour and performing the mixing using multiple screws 3, the ripening accelerator is mixed extremely uniformly into the flour after being crushed, and the ripening accelerator is mixed with the flour. The reaction with the agent occurs evenly and quickly. As a result, the time required for ripening can be significantly shortened. Furthermore, since the flour production process and the process of mixing the ripening accelerator can be performed simultaneously, the production process can be omitted and the production time can be significantly shortened. In addition, since the kneading disks 14 rotate while constantly in contact with each other with a certain angle of phase shift, the mixing effect as well as the crushing effect is large. As described above, the effects of each of the constituent elements work synergistically, making it possible to significantly shorten the ripening period and, by extension, the manufacturing time. Embodiment An embodiment of the present invention will be described based on the drawings. 2 with screw 3 attached to inner tube 2 of barrel 1
The rotating shafts 4, 4 of books are arranged side by side, and a raw material supply port 5 communicating with the inner cylinder 2 is formed in the upper part of one end of the barrel 1. An auto feeder 6 for supplying raw material wheat and an auto feeder 7 for supplying a ripening accelerator are provided above the raw material supply port 5. In addition, a water supply pipe 8 is provided adjacent to the raw sulfur supply port 5, and a diaphragm pump 9 is provided.
Water is injected into the inner cylinder 2 by this. The outer cylinder 10 of the barrel 1 is divided into several zones, and each zone is provided with a cooling water channel 11. A die 12 is attached to the other end of the barrel 1, and an orifice 1 is installed at the center of the die 12 as an outlet.
3 is formed. Three sets of kneading disks 14 are arranged in front of the screw 3 on the two rotating shafts 4, 4, respectively. As shown in Fig. 2, the kneading disks 14 are designed to rotate while being in constant contact with each other with a phase shift of 90 degrees, and generate a very large shearing force so that the raw wheat is finely ground and at the same time thoroughly ground. mixed with ripening accelerators. Further, as shown in FIG. 3, the screw blades and screw grooves of the screws 3 of both rotating shafts 4, 4 are fitted. However, it is also possible to provide the screw blades of the screws 3, 3 in contact with each other. Next, a method for accelerating the ripening of wheat flour using the apparatus configured as described above will be described. Raw material wheat is RUBBLE SEPARATOR,
DISK SEPARAT OR, MAGNETIC
Foreign matter such as crushed stones, wheat culms, foreign husks, and metal pieces are removed using a known device such as SEPARATOR, and then washed.
After draining, the raw material is supplied from the auto feeder 6 to the raw material supply port 5. At the same time, a ripening accelerator, in this example vitamin C
This is supplied from the auto feeder 7 to the raw material supply port 5. The screw 3 is rotated, and the wheat and ripening accelerator are mixed while being injected with water by the diaphragm pump 9, and the mixture is transferred forward. The wheat that is sent forward and reaches the kneading disk 14 is crushed here and discharged from the orifice 13 by the wheat that is successively increased from the rear. Note that the rotation directions of both rotating shafts 4, 4 may be the same direction or may be opposite directions. Further, the screw 3 does not need to have the same shape and the same lead over its entire length, and various screws may be combined. A screw rotated in the opposite direction may be disposed in a part of the rotating shaft 4, and the screw may be moved in the opposite direction to the conveyance direction. The shape of the screw may be, for example, a semicircular screw, a trapezoid screw, or the like. Further, by changing the degree of constriction of the screw 13 of the die 12, a desired pulverization state can be obtained. Further, the ripening accelerator is not limited to vitamin C, but may be acetic acid, propionic acid, ethyl alcohol, or other known agents. Next, a specific example of this invention will be shown. Specific Example A feeder was adjusted so that 5 parts by weight of vitamin C was added to 1000 parts by weight of wheat (Western White), and the mixture was ground and mixed at a screw rotation speed of 200 rpm. Water was supplied so that the moisture content of the ground product was 15.5%. The cooling water is well water and the product temperature is 20℃.
The temperature was adjusted to -25°C. The primary pulverized product obtained by the above operation was passed through a known BREAK ROLL-classifying sieve-PURIFIRE-
Processing is done on the line called SMOOTH ROLL.
98% obtained flour below 50μ. (Hereinafter, this flour will be referred to as ripening-promoting flour). The yield at this time was 95%. The resulting ripened wheat flour was aged for 24 hours, 48 hours, and 72 hours. Each of them is aged accelerated flour 1, aged accelerated flour 2, aged accelerated flour 3
Biscuits were roasted using soft flour (Western White) that had been aged for one year as a control, and a sensory test was conducted on a panel of 24 people.
The formulation and roasting conditions of the biscuit are shown in Table 1, and the results of the sensory test are shown in Table 2. For the sensory test, a significant difference test was performed using a three-point preference test method. As a result, no difference was observed between the aged flour and the ripened flour.

【table】

〔Effect of the invention〕

In this invention, a ripening accelerator is added to the wheat before crushing the flour, mixed with the screw 3, and then crushed with the kneading disk 14, so that the wheat can be ripened evenly and uniformly in a short period of time. I can do it. Furthermore, the ability to mix the ripening accelerator at the same time as the production of wheat flour has the advantage of not only shortening the ripening period but also reducing costs by omitting the manufacturing process.

[Brief explanation of drawings]

FIG. 1 is a partial sectional view of an apparatus embodying the method according to the invention. FIG. 2 is a sectional view taken along line AA in FIG. FIG. 3 is a sectional view taken along line BB in FIG. 1... Barrel, 2... Inner tube, 3... Skrill,
4...Rotating shaft, 10...Outer cylinder, 12...Die, 1
3... Orifice, 14... Kneading disk.

Claims (1)

[Claims] 1 Put wheat and ripening accelerator into barrel 1,
The wheat is mixed while injecting water while being moved forward by the rotation of a plurality of screws 3 that engage with each other, the wheat is ground by a kneading disk 14 placed near the exit, and the ground wheat is sequentially pushed out from the die 12. A method for accelerating the ripening of wheat flour.