JPS6359664B2 - - Google Patents

Description

[Detailed description of the invention]

(Field of Industrial Application) This invention relates to a method for producing foods and food materials that use wheat flour as the main raw material, have no off-taste and odor, and have improved texture, flavor, etc. (Prior Art) Wheat seeds are roughly divided into three parts: the endosperm, the skin, and the germ, and each part has a large difference in component composition. Generally commercially available grains are mainly composed of the skin, but with current milling technology it is difficult to completely separate the endosperm, skin, and germ from each other, and a small amount of the endosperm and the germ are difficult to separate. Contains the germinal part. These grains contain a large amount of dietary fiber, and are ideal as ingredients for health foods because they are concentrated in the parts of the wheat grain that are rich in nutrients such as proteins, vitamins, and minerals. . (Problems to be Solved by the Invention) However, there are various problems when using 〓 as a food or food material. For example, the off-taste and odor of 〓 cannot be removed even when combined with other materials such as wheat flour, and it is difficult to obtain a product with good texture and flavor. In addition, products made from 〓 do not have water retention properties, and when they absorb water, they lose their shape and are difficult to process. (Means for Solving the Problems) In order to solve the above problems, the present invention adds necessary auxiliary materials to raw wheat flour, kneads it, ferments and bakes it, and then crushes it to obtain bread crumbs and 〓、
A method for producing foods and food materials using raw materials such as feeding a mixture of germs and an appropriate amount of moisture and other additives to an extrusion machine, extruding them while kneading them in the machine, and shredding or crushing the mixture after extrusion. This is what we propose. The bread flour used in this invention is usually made by adding auxiliary materials such as water, yeast, salt, yeast food, fats and oils, and sugars to raw wheat flour, kneading it, fermenting it at about 28°C for an appropriate period of time, and then roasting it. Alternatively, baked bread obtained by heating by energization method, high-frequency heating method, etc. is left to cool, and in addition to being pulverized with a pulverizer, etc., it is kneaded in an extrusion molding machine without mixing yeast food into the auxiliary materials. Furthermore, baked and pulverized bread flour produced by a so-called non-fermented method can also be used. Approximately 5 to 100 parts of 〓 or a mixture of 〓 and germ are added to 100 parts of the above-mentioned bread crumbs, and an appropriate amount of water and other additives are added, and the mixture is fed into an extrusion molding machine. Here, other additives include sugars, fats and oils,
Examples include seasonings, and these additives should be selected and used as appropriate. On the other hand, inside the extrusion molding machine, the barrel temperature is 100 to 170.
℃, the pressure is adjusted to about 5 to 70 kg/ ^cm2 , and depending on the moisture content of the raw material mixture, water is injected under pressure using a raw water pump from the water injection port of the extrusion molding machine so that the moisture content of the raw material mixture is about 10 to 45%. . As described above, the above-mentioned feed material is kneaded under pressure and shear using a screw in the extrusion molding machine, and the kneaded material is further extruded from a die, and after extrusion, it is shredded or crushed using a cutter. The thus shredded or crushed material is sized and dried if necessary for preservation. Thereby, odorless and porous granules can be obtained. (Effect of the invention) Generally, wheat flour and flour are mixed with appropriate amounts of water, sugar,
Even if it is fed into an extruder with fats and oils and kneaded, the off-taste and odor of 〓 cannot be removed and it is not suitable for consumption. It has a good flavor, has fast water absorption, has a water retention capacity of about 2 to 6 times that of artificial protein grains, and does not lose its shape even when it absorbs water. For this reason, the product of this invention can be eaten directly by pouring milk, etc., but it can also be kneaded and swelled by adding water, milk, seasoning liquid, etc., and used as a batter for kneading hamburgers, korotsuke, etc. or for frying. It can be used as food material. (Example) Examples of the present invention will be shown below. Example 1 Flour 140Kg, Yeast 4Kg, Yeast Food 200
Knead 78 kg of water, ferment at 28℃ for 2 to 4 hours, transfer to mixer again, add 60 kg of flour, 3 kg of carbohydrates, 3 kg of fats and oils, 3800 g of salt, and 36 kg of water and knead again.
Next, the dough is divided into a certain amount, shaped and molded, and then fermented at 28℃ for 40 to 50 minutes, turned into alpha by electrification method or roasting method, and baked into bread.
The baked bread is crushed into bread crumbs. 100Kg of bread crumbs obtained in this way = 30Kg
10 kg of water, 2 kg of sugars, and 2 kg of fats and oils were added to the extrusion molding machine, and the barrel temperature inside the extrusion molding machine was
The temperature was adjusted to 110 to 170° C. and the pressure was 10 Kg/cm ² , and water was injected under pressure from the water inlet of the extrusion molding machine using a raw water pump so that the moisture content of the raw material mixture was 35%. As described above, the raw materials were kneaded under pressure in an extrusion molding machine, the kneaded material was extruded from a die, and after extrusion, the material was shredded with a cutter, sized, and dried. As a result, porous granules with no off-taste or odor were obtained. Example 2 Add 30 kg of bread crumbs, 5 kg of germ, and 50 kg of seasonings to 100 kg of bread crumbs obtained in Example 1, mix uniformly with a mixer, feed it to an extrusion molding machine, and adjust the barrel temperature.
Adjust the temperature to 100 to 130℃ and the pressure to 40Kg/ ^cm2 , and knead the mixture under pressure in the extruder while adding water from the water inlet of the extruder to a volume of 40%.The kneaded mixture is then extruded through the die.After extrusion, It was shredded with a cutter, sized and dried. As a result, porous granules without any off-taste or odor were obtained. Example 3 100Kg of bread flour made by non-fermentation method: 30Kg, 10Kg of water,
Add 50g of paprika pigment and mix, feed to the extruder, adjust barrel temperature to 110-150℃ and pressure to 60Kg/ ^cm2 , and pour through the water inlet of the extruder so that the moisture content of the raw material mixture becomes 40%. The material was pressurized and shear kneaded with the feedstock in an extrusion molding machine while water was injected under pressure using a raw water pump, and the kneaded material was extruded into a rope shape from a die, and after cooling, it was shredded using a cutter and sized and dried. As a result, porous granules without any off-taste or odor were obtained. The granular dried products produced in Examples 1, 2, and 3 and those produced in the same manner as in Example 1 except that wheat flour was used instead of bread crumbs (target examples) were reconstituted and tested for flavor. As a result, the target example had a strong and unpleasant flavor, but none of Examples 1, 2, and 3 had the off-taste odor of had. In terms of other test characteristics, Examples 1 and 2 were particularly excellent. Next, to show the uses of these granules, those in Examples 1 and 2 can be made into snack foods containing dietary leaf eye bars by adding milk and sugar according to taste. In addition, after soaking the granules of Examples 1, 2, and 3 in a liquid containing milk or meat extract seasoning to swell them,
Korotsuke could be manufactured according to the conventional method. Furthermore, the amount of minced meat in the ingredients of traditional korotsuke is 1/
Even when Korotsuke was produced by replacing 2 with the granules of Example 1, it was delicious and edible with no difference from the conventional product. The extruded granules have better swelling properties and better water absorption and retention than processed vegetable protein products, so they can be flavored as desired.

【table】

[Table] Examples of hamburgers produced using the above formulation examples 1, 2, and 3 are shown. In Formulation Example 1, bread crumbs are soaked in milk, and in Formulation Examples 2 and 3, extruded granules are soaked in milk to swell. This was mixed with finely chopped onions, minced meat, and other ingredients that had been sautéed in vegetable oil, molded, and baked in a conventional manner. There was no difference in the flavor panel test results for any of the resulting combination examples 1, 2, and 3, and for the hamburgers.
It was delicious and hot.

Claims (1)

[Claims] 1 Add the necessary auxiliary materials to the raw flour, knead, bake, and then crush the resulting bread crumbs and/or a mixture of germs together with an appropriate amount of moisture and other additives into an extrusion molding machine. A method for producing foods and food materials using 〓 as a raw material, which is characterized by supplying 〓, extruding it while kneading it in a machine, and shredding or crushing it after extrusion.