JPH069470B2 - Method for producing high-fat fat-containing flour granules - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for producing a high-fat fat-containing flour granule.

Food materials in which a large amount of fats and oils, namely 15 parts by weight or more of the latter per 100 parts by weight of the former are mixed in flour such as wheat flour, starch or skim milk powder are already known. However, in order to mix a large amount of oil and fat into cereal flour, starch or skim milk powder and to keep it in powder form, an oil and fat having a high melting point, for example, a melting point of 45 ° C. or higher is used as powder and is mixed. Alternatively, oils and fats have been adsorbed on adsorbents and excipients such as casein and dextrin, or oils and fats have been microencapsulated and mixed in flour, starch or skim milk powder. However, when the food material obtained by such a method is used for cooking, for example, when the food is eaten, high-melting point oil or fat remains in the form of a paste in the mouth, or an adsorbent, an excipient, or a microcapsule coating film. The foreign substance used as the agent has a drawback that it deteriorates taste, touch, and the like. Moreover, during storage in foods using such food materials, particularly high-melting oils and fats, powder particles become agglomerated by fusion during stacking in a warehouse or the like before shipment, and can be crushed before use. It becomes unavailable if necessary or in extreme cases.

Therefore, the present inventors have previously proposed a high-oil-and-fat-containing food granule of flour, starch or skim milk powder, in which the drawbacks of the conventionally known high-and-fat-containing food materials are improved (Japanese Patent Application No. 59-22).
No. 5,945). The invention relates to flour, starch or skim milk powder 100.
High-fat and fat-containing food granules obtained by impregnating granules having a porosity of 0.90 to 1.40 cc / g consisting of 5 to 100 parts by weight of binder with respect to parts by weight of 15 parts by weight or more of oil and fat per 100 parts by weight of the granules. Can be advantageously used as a cake mix, a fried food batter mix, and the like.

However, when the present inventors produce high oil and fat-containing granules in the same manner as the method of the invention by using heat-treated flour instead of the flour or starch of the invention, the granules are useful as a fried food batter mix. In addition, they have found that they can be particularly advantageously used as a mixed material for instant corn cream soup, white sauce and the like.

The flour used in the present invention means wheat flour, rice flour, cornstarch in addition to narrowly defined flour such as cornstarch, potato starch, wheat starch and starch including starch, therefore the heat-treated flour is the above-mentioned flour. Is a product obtained by gelatinizing and then dried or roasted. Many of such heat-treated cereal flours are already on the market, for example, as α-ized products, α-ized wheat flour, α
There are corn flour, bread crumbs, etc., and roasted wheat flour is a roasted product. Such heat-treated flour can be easily produced by heating the flour by a conventional method and gelatinizing or roasting it. For example, water is added to the flour to heat it to gelatinize the starch component (α It may be dried and pulverized, or the flour may be dried at a low water content, that is, 25% or less at a product temperature of 100 to 150 ° C. for about 30 to 60 minutes.

The binder used in the present invention may be water-soluble and fat-insoluble and solid at room temperature, for example, sugars such as sugar, glucose, maltose, lactose palatinose or dextrin, proteins such as gelatin, salt, calcium chloride and carbonic acid. Various inorganic salts such as sodium and alum can be selected or used in combination depending on the purpose. The amount of binder used varies slightly depending on the type, but generally 5 to 100 per 100 parts by weight of heat-treated flour.
Parts by weight, preferably 10 to 50 parts by weight.

Also in the present invention, as in the previously proposed invention, the heat-treated flour and the binder are mixed and, if necessary, pulverized to a fine powder of preferably about 15 to 100 μm. By doing so, the surface area of contact with water vapor becomes large and the surface becomes more wettable, and the surface area of the granules formed becomes larger, so that the oil and fat adsorption capacity is also improved. The mixture of heat-treated flour and binder thus obtained is then granulated. The granulation is preferably so-called fluidized bed granulation. A method for fluidized bed granulation of food powder is described in, for example, Japanese Patent Publication No. 36-21853.

In this method, the powder is kept in a fluidized bed, and for example, a mixture of air and superheated steam is flowed to form an agglomerated surface on the surface of the particles to agglomerate the fine particles into a granular form. According to such a method, granules having a porosity of 0.75 to 2.25 cc / g (measured using Autopore 9200 manufactured by Shimadzu Corporation) can be easily obtained.

In the present invention, since the heat-treated flour is used, the range of the porosity of the granule may be wider than that of the above-mentioned prior invention, and 0.75cc
If it is / g or more, fats and oils are sufficiently adsorbed, and if it is 2.25cc / g or less, the shape retention of the granules is good. Generally 0.90-1.90cc / g
Granules having a porosity of 2 are preferable in terms of oil and fat adsorption capacity and shape retention. In the method of the present invention, such granules are adjusted in particle size by a method such as sieving if necessary. The particle size can be variously determined in consideration of the kind of raw material powder, the purpose of use, and the properties of fats and oils to be adsorbed, but it is generally 600 μ (30 mesh) or less. Fats and oils are adsorbed next to such granules. The amount of fats and oils is 15 to 100 parts by weight, preferably 20 to 60 parts by weight, based on 100 parts by weight of granules.
The oil and fat may be any edible oil and fat,
From the viewpoint of the texture of cooked foods, those having a melting point of 45 ° C. or lower, preferably human body temperature or lower are suitable. Fats and oils with a relatively high melting point, such as beef tallow, lard, palm kernel oil, and shortening, are adsorbed as a liquid by applying some heat. Liquid oils such as vegetable oils can be easily adsorbed as they are.

Since the high-fat food granules obtained by the present invention are porous, they can be easily dispersed in water before use, and they have the advantages that they do not become lumps during storage, etc. Same as granules. However, since the raw material flour is pregelatinized or roasted, as a mixture of batter with a texture and flavor similar to those fried just by baking in an oven or a frying pan, as with the previously proposed high oil content granules. Not only can it be used, but it can be advantageously used as a mix of instant corn cream soup, white sauce, etc., which can be eaten simply by pouring hot water.

Example 1 100 parts by weight of commercially available roasted wheat flour (hereinafter referred to as "parts") was mixed with 10 parts of maltose, and the mixture was crushed by an impact crusher (Coroplex manufactured by Alpine Co., West Germany) to have a particle size of 15 to 150.
A mixture of μ was obtained. This mixture is placed in a fluid bed granulator at 1 hour / hour.
It is supplied with 00 kg, to which 110 kg of steam per hour and 12 per hour
A mixed gas (120 ° C) mixed with 6 m ³ of heated air is supplied for a few seconds to cause agglomeration, and granules (particle size 500 to 5000 µ) 110
I got a part. Next, the granules were crushed by a roll mill and sieved to obtain granules (porosity 0.75 to 0.95 cc / g, particle size 50 to 500 μ). Next, 40 parts of shortening dissolved at 70 ° C. was added to 100 parts of the granules and mixed by stirring to give a fat and oil content of 28%.
Heat-treated flour granules containing high oil and fat were obtained.

Example 2 100 parts of commercially available pregelatinized corn flour was mixed with 50 parts of sugar, and the mixture was crushed with an impact type crusher (a pulsarizer manufactured by Hosokawa Iron Works) to obtain a mixture having a particle size of 15 to 150 μm. This mixture was treated as in Example 1 to produce granules (porosity 1.90-2.10 cc).
/ g, particle size 500-5000μ) 150 parts were obtained. Next, this granule 10
100 parts of purified beef tallow dissolved at 70 ° C. was added to 0 parts and mixed by stirring to obtain heat-treated flour granules containing a high oil and fat content of 50%.

Example 3 100 parts of commercially available pregelatinized wheat flour was mixed with 100 parts of glucose, and the mixture was pulverized using the same pulverizer as in Example 1 to give a particle size of 5 to 5.
A 100 μ mixture was obtained. This mixture has a vapor volume of 1 per hour
The same process as in Example 1 was carried out except that the amount was 00 kg to obtain 200 parts of granules (porosity 2.05 to 2.25 cc / g, particle size 500 to 5000 μ). Next, 67 parts of shortening dissolved at 70 ° C. was added to 100 parts of the granules, and the mixture was stirred and mixed to obtain heat-treated flour granules containing a high fat and oil with a fat and oil content of 40%.

Example 4 20 parts of glucose was mixed with 100 parts of commercially available pregelatinized corn flour, and the mixture was ground using the same grinder as in Example 1 to obtain a mixture having a particle size of 15 to 100 μm. This mixture was treated in the same manner as in Example 1 except that the amount of steam was 130 kg / hour to obtain 120 parts of granules (particle size: 500 to 5000 μ). Next, the granules are crushed with a roll mill and sieved to give granules (porosity 1.68 ~ 1.88cc
/ g, particle size 50-500μ) was obtained. Next, 100 parts of the shortening melted at 70 ° C. was added to 100 parts of the granules, and the mixture was stirred and mixed to obtain heat-treated flour granules having a high oil and fat content of 50%.

Example 5 Granules (porosity 1.7 to 1.9 cc / g, particle size) were treated in the same manner as in Example 1 except that 100 parts of commercially available bread crumbs were mixed with 10 parts of maltose and the temperature of the mixed gas was changed to 115 ° C. 50-500
μ) was obtained. Next, 40 parts of soybean white squeezing oil was added to 100 parts of the granules and mixed by stirring to obtain heat-treated flour granules having a high oil and fat content of 28.6%.

Use Example 1 To 150 parts of the heat-treated flour granules containing high oil and fat obtained in Example 1, 10 parts of salt, 0.45 parts of white pepper powder and 0.08 part of laurel powder were added and mixed to obtain a mix for white sauce.

To 100 parts of this mix, 900 parts of milk was added and mixed, and the white sauce could be easily obtained simply by boiling the flour without roasting it.

This white sauce had good texture and flavor.

USE EXAMPLE 2 125 parts of skim milk powder, 20 parts of salt and 6 parts of sodium glutamate are added to 200 parts of the heat-treated flour granules containing high oil and fat obtained in Example 4.
Parts, 3 parts of onion powder, 0.25 parts of white pepper and 0.05 parts of cloves were added and mixed to obtain a corn cream soup mix.

A corn cream soup could be easily obtained by adding boiling water to this mix. The texture and flavor of this soup were good.

Use Example 3 5 parts of salt and 5 parts of spice mix were added to and mixed with 100 parts of the high-oil-and-fat-containing heat-treated flour granules obtained in Example 5,
Got the fried clothes mix.

When this fried batter mix was sprinkled on pork and baked in an oven at 200 ° C. for 10 minutes, it had the same good texture and flavor as those fried.

Claims (1)

[Claims] 1. Heat-treated flour and 10 to 1 per 100 parts by weight thereof.
100 parts by weight of a water-soluble binder is mixed and, if necessary, pulverized into a fine powder having a particle size of 15 to 100 μ, which is granulated to a granule having a porosity of 0.75 to 2.25 cc / g.
A method for producing a high-oil-and-fat-containing flour granule comprising impregnating 15 parts by weight or more of oil and fat per part by weight.