JPH0544250B2 - - Google Patents

Description

[Detailed description of the invention]

[Industrial Field of Application] The present invention relates to a method for pregelatinizing raw material powder mainly consisting of wheat flour using a twin-screw extruder, and for producing baked confectionery using the pregelatinized product. [Conventional technology] In conventional baked confectionery that uses wheat flour as the main ingredient,
The dough that is partially or completely pregelatinized is called choux dough, and the use of pregelatinized starch for baked confectionery is mostly for the purpose of instant production of choux. In JP-A-55-77850,
An instant soup mix obtained from a starch decomposition product highly gelatinized by enzyme treatment, fats and oils, whole egg powder, and water-affinity proteins is described, and also published in Japanese Patent Application Laid-Open No. 1989-1981.
-88666 describes a method for obtaining a powdered choux raw material by mixing α-starch and carrageenin with wheat flour, powdered oil and fat, and powdered eggs. On the other hand, baked confectionery other than choux does not need to be pregelatinized at the dough stage, and is usually partially or completely pregelatinized by heating during the baking confectionery manufacturing process. [Problems to be Solved by the Invention] Conventional instant chew ingredients usually contain pregelatinized flour or pregelatinized starch such as pregelatinized wheat starch as the main ingredient. However, highly pregelatinized starch absorbs water quickly and tends to form lumps. In addition, the resulting dough had a strong viscosity, had poor extensibility, and had drawbacks such as insufficient swelling. In addition, when the blending ratio of pregelatinized starch is low, the viscosity of the dough is low, so
There were problems in that sufficient swelling could not be obtained, such as sagging due to heating during firing. Furthermore, according to the conventional methods, although it is possible to obtain a chew-type baked confectionery that has a cavity inside, it is not possible to produce a structure homogeneously containing many air bubbles inside, as in breads and cakes. I couldn't do it. The present invention was made in view of the problems of the prior art, and it is possible to prepare a dough in which the starch is highly pregelatinized, has a low viscosity, and is extremely easy to work with. The object of the present invention is to provide a method for producing a sudachi (inner cavity) having a uniform state and a bread-like surface. [Means and methods for solving the problems] In order to solve the above-mentioned problems in the conventional method, the inventors of the present invention have conducted extensive research, and as a result, they have developed a method for controlling the temperature of raw material powder, mainly wheat flour, in each section. 80% or more of the starch in the raw material powder is pregelatinized by feeding it into the barrel of a co-rotating twin-shaft extruder that can rotate in the same direction, and gelatinizing more than 80% of the starch in the raw material powder through a cooking process using the action of the feeding screw and the subsequent reverse feeding screw, We have completed a method for producing baked confectionery, which is characterized by mixing and homogenizing the gelatinized product with eggs, fats and oils, and, if necessary, one or more of sugars, leavening agents, water, etc., and baking the resulting dough. . The flour used in the method for producing baked confectionery of the present invention may be commonly used soft flour, medium flour, strong flour, or mixtures thereof. In addition, the two-screw extruder is a type in which both shafts rotate in the same direction, and is divided into a raw material supply zone, a mixing/kneading zone, and a kneading zone.The raw material supply zone is a zone where raw materials are mixed and kneaded by a feeding screw. The mixing/kneading zone mixes and kneads the raw materials with a mixing/kneading screw.
In the packing zone, the raw material is heated and kneaded by the reverse feed screw and the feed screw, and the starch is gelatinized and the starch granules are destroyed. The raw material is expanded and extruded. The temperature of each zone can be controlled independently by induction heating, resistance wire heater heating, etc. Since it is difficult to accurately measure the temperature in the shoering fabric, the temperature of the gelatinized product extruded from the die with a degree of gelatinization of 80% or more was measured. Its temperature is 100°C or more and 160°C or less. (See Comparative Test Example 1) Furthermore, as a method for gelatinizing flour,
A method of pregelatinizing slurry flour dough by spreading it on a hot drum heated to about 160℃ (hot drum method), and a method of extrusion by keeping the die extrusion at about 180℃ using a single-screw extruder. A method of pregelatinizing granular flour that is easily inserted into the screw of a Ruder (single-shaft extruder method), and 2 of the present application.
As a result of comparing the axial extruder method, the 2-axial extruder method has a lower viscosity, a higher degree of gelatinization, and is extremely workable. (See Comparative Test Example 2) Doughs with various moisture contents were prepared using the gelatinized product gelatinized using the twin-screw extruder as described above, and the state of the sudachi (internal cavity) of the baked product was examined. As a result, it was found that when the moisture content of the dough, which was prepared by adding oil, fat, eggs, etc. to the pregelatinized product, was 40 to 60% by weight, the dough had a uniform shape after baking. (See Comparative Test Example 3) By blending the oils and fats such as margarine, shortening, and butter used during dough preparation, it improves workability, such as preventing the dough from peeling off from the baking sheet after baking, and eliminates dryness when eaten. 20 parts by weight or 60 parts by weight per 70 parts by weight of extruder-treated flour
It is desirable to add parts by weight. However, 60
Adding more than part by weight is not preferable because the emulsification of the dough is broken and oil separation occurs, making it impossible to obtain proper puffing during baking. Sugars are mainly added to give sweetness, such as cane sugar, glucose, and invert sugar, and baking powder is mainly used as a leavening agent. Comparative Test Example 1 5 parts by weight of water and 0.1 part by weight of lecithin are added and mixed to 100 parts by weight of soft flour, and the mixture is charged into the barrel of a co-rotating twin-screw extruder for gelatinization treatment. The temperature of the pregelatinized material at the die outlet was controlled within a range of 40℃ to 160℃, and the injected pregelatinized product was dried to a moisture content of 8% by weight in a hot air dryer, and then crushed into 50 mesh pieces (Nihon Kogyo) in a crusher. Standards) Grind to fine particle size below. Table 1 shows the degree of gelatinization of the pulverized product, the viscosity when suspended or dissolved in water, the properties of the dough to which eggs, oil, etc. have been added, the baked product, and the texture of the baked product. Ta.

【table】

[Table] The degree of gelatinization was measured by the Kainuma method, and the viscosity was measured using a B-type viscometer manufactured by Tokyo Keiki Co., Ltd., with rotor No. 2 and 4 rpm, put 10 g of the gelatinized product into a 200 ml beaker, and add 10 g of water.
was added to sufficiently suspend or dissolve the mixture, and the temperature was adjusted to 25°C for measurement. The above method for measuring the degree of gelatinization by the Kainuma method measures the degree of gelatinization using the digestibility of starch by β-amylase and pullulanase. The percent expression of degree of gelatinization is a numerical value that indicates what percentage of the starch in the raw material has been gelatinized, taking the starch in the raw material as 100. Texture was evaluated by a panel of 20 experts using a 5-level rating system (very good +2, good +1, average 0, poor -1, very poor -2), and the confidence limit at a 95% confidence level was determined. The results are shown in Table 2.

[Table] As is clear from Table 2, degree of gelatinization is 80-100%
products were preferred. Comparative test example 2 Hot drum method, single-shaft extruder method,
Table 3 shows the results of comparing the viscosity and gelatinization degree of the two-screw extruder method.

[Table] The degree of viscosity gelatinization was measured in the same manner as Comparative Test Example 1 Comparative Test Example 3 Flour α with a degree of gelatinization of 90% using a twin-screw extruder
70 parts by weight of a pulverized product obtained by drying the compound to a moisture content of 8% by weight and pulverizing it to less than 50 mesh, 110 parts by weight of raw eggs, 15 parts by weight of dried eggs, 50 parts by weight of margarine, 20 parts by weight of sugar, and 2 parts by weight of baking powder. It was homogenized with a mixer. This homogenized dough had a moisture content of 35% by weight. Add more water to the dough to increase the moisture content
Doughs of 40.42, 49, 55, and 60.65% by weight were obtained. The dough was squeezed onto a baking sheet and baked in an oven at 190°C. Table 4 shows the appearance and internal condition of the fired product.

[Table] If the moisture content of the dough is less than about 40% by weight, the viscosity of the dough will be hard and it will be difficult to squeeze out onto a baking sheet, and the dough will not expand as much during baking and the baked product will have a hard texture, which is undesirable. If the moisture content of the dough is 60%, the baked product will have a shoe-like appearance, which is undesirable; if it exceeds 60%, the squeezed dough will be too soft and will not retain its shape on the baking sheet, causing problems during baking. This is not preferable because it causes sag and makes it impossible to obtain a properly expanded and fired product. [Examples] The present invention will be described below based on Examples. Example 1 170 parts by weight of whole eggs and 20 parts by weight of sugar were put into a vertical mixer and stirred at low speed for about 30 seconds, then 50 parts by weight of margarine melted at 50°C was gradually added and mixed at low speed. Stir and mix for about 30 seconds. Meanwhile, soft flour
5 parts by weight of water and 0.1 part by weight of lecithin were added and mixed to 100 parts by weight, and the jacket temperature in zones 1 to 4 was set to 100°C, 170°C, 170°C, and 140°C, respectively.
30Kg/hr. in a twin-shaft extruder adjusted to ℃.
Feeding at a speed of 150 r.pm.
The gelatinized product, which was extruded in a semi-swollen state with an outlet temperature of 130°C and had a water content of 12% by weight, was reduced to about 5% by weight in a hot air dryer, and then a 50 mesh screen was added. Pulverized pregelatinized product 70 obtained by pulverizing with an atomizer
1 part by weight and 2 parts by weight of baking powder are mixed in advance, put into the mixer containing the whole eggs, sugar, and margarine, and stirred and mixed at high speed for about 1 minute to form a dough with a water content of 45% by weight. Squeeze this dough into various shapes using a squeezer and bake in an oven at 190℃.
By baking for 12 minutes, a baked confectionery with a bread-like appearance and internal structure was obtained. Example 2 170 parts by weight of whole eggs, 50 parts by weight of margarine and water
Stir and homogenize 50 parts by weight using an over mixer, add 70 parts by weight of the pulverized gelatinized product used in Example 1, and then stir and mix at high speed for about 1 minute to prepare a dough with a moisture content of 55% by weight. By baking in the same manner as in Example 1, a baked confectionery with a bread-like appearance and fine air bubbles inside was obtained. Example 3 Baked confectionery was produced in the same manner as in Example 1 except that the raw material powder of wheat flour was replaced with strong flour in the formulation shown in Example 1. As a result, baked confectionery having a bread-like appearance and internal structure was obtained. Example 4 110 parts by weight of whole eggs, 16 parts by weight of dried eggs, 20 parts by weight of sugar, and 40 parts by weight of water were put into a vertical mixer, and after stirring at low speed for about 30 seconds, 40 parts of margarine dissolved at a temperature of 50°C was added. Gradually add parts by weight and stir and mix at low speed for about 30 seconds. On the other hand, 100 parts by weight of strong flour was mixed with 5 parts by weight of water and 0.5 parts by weight of lecithin, and the jacket temperatures of the first to fourth sections were adjusted to 100°C, 170°C, 170°C, and 140°C, respectively. By feeding the product into a double-screw extruder at a speed of 30 kg/hr. and processing at a screw rotation speed of 150 rpm, the product was discharged in a semi-expanded state with an exit temperature of 130°C, with a moisture content of 12% by weight. After reducing the water content to 5% by weight using a hot air dryer, 70 parts by weight of pregelatinized flour obtained by pulverizing it using an atomizer equipped with a 50-mesh screen and 2 parts by weight of baking powder were mixed in advance, and the Eggs, dried eggs, sugar, water and margarine were added to the mixer and mixed at high speed for about 1 minute to form a dough with a water content of 45% by weight. Squeeze this dough into various shapes using a squeezer and bake it in an oven at 190℃ for about 12 minutes.
By baking for a minute, a baked confectionery with a bread-like appearance and internal structure was obtained. Example 5 170 parts by weight of whole eggs, 20 parts by weight of sugar, 50 parts by weight of margarine dissolved at 50°C, 2 parts by weight of baking powder, and α of the soft flour discharged from the extruder outlet in a half-expanded state in Example 1. Pour 70 parts by weight of the compound into a mixer equipped with a cutting blade,
The mixture was stirred and mixed at high speed for about 5 minutes, and a baked confectionery was produced in the same manner as in Example 1. As a result, a baked confectionery having a bread-like appearance and internal structure was obtained. [Effects of the invention] When raw materials mainly containing starchy flour are processed using a twin-screw extruder, even though the gelatinization of starch is extremely advanced, the gelatinized product, eggs, fats and oils, etc. The moisture content of the dough is adjusted appropriately to produce a product with low viscosity, excellent workability, a bread-like appearance, and a fine-grained structure with internal bubbles. can be obtained freely by The product having a bread-like structure according to the present invention can be obtained without undergoing a fermentation process like ordinary bread.

Claims (1)

[Claims] 1. Raw material powder, mainly wheat flour, is fed into the barrel of a co-rotating twin-shaft extruder that can control the temperature of each section, and is subjected to a chucking process by the action of the feed screw and the subsequent reverse feed screw. At least 80% of the starch in the raw material powder is gelatinized, and the gelatinized product is extruded through an extrusion die of a twin-screw extruder.
Injected at a temperature of 100°C or higher and 160°C or lower, the pregelatinized product is homogenized by mixing with eggs, fats and oils, and if necessary, one or more of sugars, leavening agents, and water for preparation, and has a moisture content of 40 to 40°C.
A method for producing baked confectionery characterized by baking a 55% by weight dough.