JP4258784B1 - Confectionery bakery material and flour processed food using the same - Google Patents

Abstract

[PROBLEMS] To provide a confectionery bakery material in which saccharides, starch, and flavoring raw materials are used as main raw materials, the amount of starch added is increased, the total water content is adjusted to be reduced, and the drying time is shortened. Providing a heat-processed food with a bright, succulent texture and flavor.
[Solution]
The present invention uses saccharides, starch of more than 5% by weight, and flavoring raw materials as essential raw materials, and adjusts the total water content to a range of 12 to 27% by weight, an extruder, a pressure kneader, a press machine, etc. Confectionery bread characterized by being kneaded under a pressure of 1 MPa / m ² or more to form a mixed dough, the mixed dough being cut by an extruder, a rounding machine, a granulator, etc., and dried The composition of the material and the confectionery bakery material were blended into the dough of the flour heat-processed food and heated to obtain a structure of the heat-processed food of flour.
[Selection figure] None

Description

  The present invention relates to a confectionery bakery material which is processed by granulation molding and the like, using saccharides and starch, or saccharides and starch, and thickening polysaccharides and moisture or fruit raw materials, as a main raw material, as a main raw material, and dried. Further, the present invention relates to a completely new flour heat-processed food that has never been obtained, which is obtained by adding and heating the confectionery bread material to a dough made of flour.

  Here, the cereal flour is a flour of cereals generally used as a raw material for confectionery and bread, such as wheat flour (strong flour, medium flour, weak flour, whole grain flour and processed products thereof, mixed flour, etc.), barley, rye, rice flour, etc. The heat-processed product of flour is obtained by heating the dough made by kneading these flours with water, sugar, salt, dairy products, oils, fats, eggs, yeast, expansion agents, etc., using an oven, steam, etc. It is processed food.

  Conventionally, various fillings have been employed for heat-treated foods such as bread and confectionery to improve the taste and appearance. For example, jam products are most popular as confectionery bread fillings. However, the method of use is limited to wrapping already processed jam in dough, topping or baking, and pouring, sanding, topping or coating after baking. is there.

  Naturally, even if it is kneaded from the beginning with flour such as flour, it does not fulfill its role as a conventional jam, and the dough is slightly colored, increasing the sweetness and flavor, and does not increase the value of the product. It was.

  In addition, soft and high-moisture fruits such as raw fruits cannot withstand these conditions, and therefore have been used by topping after forming the dough, or by sanding or decorating after baking.

  In addition, conventionally heat-processed foods such as bread and confectionery, such as dried fruits, walnuts, sesame, and chocolate chips, which have been added and baked, have been commercialized. In addition, there is a product in which sheet-shaped roll-in oil or fat or flower paste is folded into bread dough, and an annual ring-like pattern appears on the bread.

  Other ingredients kneaded into dough of heat-processed foods of flour also retain their original shape under severe conditions such as being affected by gluten action, being crushed by the large force of large mixers, and exposed to high temperatures and humidity exceeding 200 ° C. It was difficult. In such a situation, only a part of raisins, walnuts, sesame seeds, etc. were able to keep the shape.

  On the other hand, as a tableting product using a conventional saccharide as a main raw material, Patent Document 1 describes a method for producing a tableting product containing fruit juice. When tableting, sugars and starch can be mixed. Are listed.

However, the tableting product of Document 1 is eaten directly and is not added to the dough of the heat-processed food for flour and is not baked. When this tableting product is mixed with the dough, it will dissolve into the dough during mixing and baking. Therefore, until now, no confectionery bakery materials are known in which tableting products are mixed with dough of heat-processed foods of flour and baked sugar, starch, pigments, thickening polysaccharides or gelling agents are essential ingredients. It was.
Japanese Patent Laid-Open No. 10-191949

  Therefore, the inventor has intensively studied tableting products for confectionery bread, and as a result, proposed an invention in which fruits, etc. are kneaded with sugars, starches, thickening polysaccharides, dried and tableted. A confectionery bakery material to be mixed and baked has been developed, and a patent application has already been filed (Japanese Patent Application No. 2007-150009 / tablet product for processed flour foods and processed flour foods using the same (hereinafter referred to as the previous invention)). ) And obtained a patent assessment.

  The present invention relates to a tableting product for flour processed foods, characterized by drying, tableting or tableting and drying a kneaded mixed dough comprising fruit, sugar and starch of more than 5% by weight and not more than 20% by weight Moreover, it is a processed wheat flour characterized by adding, mixing, and heating 0.1 to 90% by weight of the tableting product for processed flour foods to the total weight ratio of the processed flour food dough.

  The previous invention is made into a jam by mixing and baking the dough of processed flour foods, it is scattered in the processed flour foods such as confectionery, bread, etc., and it can be visually pleasing and give a juicy texture. It is possible to motivate purchases.

  However, in the previous invention, it is molded in the form of tableting, and the amount of starch that can be added to the previous invention is limited due to mechanical limitations (about 20% by weight). There are problems such as unfavorable manufacturing efficiency, large equipment, initial investment, high running costs, high prices of final products, and high-level manufacturing technology required.

  Therefore, the present invention uses saccharides, starch, and flavoring raw materials as the main raw materials, dramatically increases the upper limit of the amount of starch that can be added, adjusts the total water content to a low level, reduces the drying time, and increases the initial investment. Providing confectionery bread ingredients that keep running costs low, low in price, vividly succulent and juicy, and blended into dough for heat-processed foods The purpose of the present invention is to provide a heat-processed food product of flour that is very novel in texture and appearance and that utilizes the characteristic of manufacturing that is heated.

In order to solve the above-mentioned problems, the present invention uses sugars, starch of 5% by weight to 80% by weight or less, and a taste raw material as essential raw materials, kneaded the raw materials into a mixed dough, molded (tablet compression) Confectionery bakery ingredients characterized by being dried,
Saccharide, 0.1 to 5% by weight starch, 0.01 to 5% by weight powdery polysaccharide thickener, and a taste raw material are used as essential raw materials, the raw materials are kneaded, mixed into dough, and molded (tablet) Confectionery bakery composition, characterized in that it is dried, blended and heated in flour dough of heat processed food,
The confectionery bakery material was constituted by using saccharides, starch and a taste raw material as essential raw materials, kneading the raw materials under pressure to obtain a mixed dough, molding the mixed dough and drying.

Further, the confectionery bakery composition, wherein the starch is 5% by weight or more, or 0.1-5% by weight starch and 0.01-5% by weight powdery thickening polysaccharide, The composition of the confectionery bakery material according to any one of the above, wherein the total water content in the mixed dough is adjusted to a range of 12 to 27% by weight and kneaded, and the kneading is 1 MPa / m ² or more. It is set as the structure of the confectionery bread material described in any one of the above, which is pressure-kneaded under pressure.

  Furthermore, the pressurization is performed by an extruder, a pressure kneader, and a press machine. The composition of the confectionery bakery material is characterized in that after the pressure kneading, the mixed dough is shaped by a rounding machine and a granulator. It was set as the structure of the confectionery bakery material characterized by preparing.

  In addition, the confectionery bakery material described in any one of the above is blended in the dough of the flour heat-processed food and heated to obtain a composition of the heat-processed food of flour. Specifically, the confectionery bakery material according to any one of the above, the composition of the heat-processed food product of flour, wherein the confectionery bakery material according to any one of the above, The composition of the heat-processed food of flour, which is topped on the flour dough, further covered with the flour dough and heated, topped with the confectionery bakery material according to any one of the above, and steamed with steam It was set as the structure of the heat processing food of flour characterized by the above.

  The confectionery bread material according to the present invention, unlike products such as jam, gummi, jelly, agar, etc., imparts a stable shape, color, flavor, texture and nutrients to various flour-heated foods such as bread. Can do. Moreover, the confectionery bakery material according to the present invention is capable of withstanding mixing of the dough and bringing about a completely new flour heat-processed product by a revolutionary method using the severe environment of high temperature and high humidity.

  The appearance of the heat-processed food using this confectionery bread material can withstand the agitation and mixing share of the heat-processed food, mix the heat-processed food, and leave a granular filling in the folded dough or on the dough surface. Can do.

  And when they are heated, starch will be alpha-ized by the heat, generated moisture, and steam, and when the blending ratio of starch is about 10 to 15% by weight, it becomes jam-like. Thereby, even after heating, it stays in a granular form with a size of about 1 mm to 2 cm in the flour heat-processed food, and a juicy texture can be imparted to the flour heat-processed food. In addition, when the blending ratio of starch is less than 10% by weight and the blending ratio of sugar is increased, the tendency for a marble pattern to be drawn on the dough increases. When the blending ratio of the starch exceeds 15% by weight, the starch component that has been pregelatinized stably remains in the dough and becomes less sticky.

  The texture can be adjusted to a slightly elastic texture such as a jam or a gummi by changing the ratio of sugar and starch and changing the size of the grains. Increasing the composition of the starch or increasing the shape of the starch gives a texture that is puffy like gummy, jelly, agar, etc. If the sugar content is high, a juicy texture like jam can be obtained. In the case of bread, it is possible to enjoy the texture that remains in the grain no matter what part is eaten.

  As a result, granular products that could not be done with conventional jams and flour pastes are finished so as to be dotted with stars shining in the dough, making it possible to provide heat-processed food with flour that stimulates appetite beautifully. To do.

  Moreover, compared with the case where a raw fruit is used for a heat processing food of flour, a work surface, a sanitary surface, etc. improve remarkably.

  Since it is not molding by tableting, the amount of starch added can be remarkably increased, and it is possible to provide a heat-processed food product of flour having a high production efficiency, a low price and a new, characteristic texture and appearance.

  Limiting the total water content of the mixed dough to 12-27% by weight, and increasing the pressing pressure by extrusion granulation, rounding / sizing, and pressing, moisture is contained in sugar and starch, between other compositions And can be formed into a desired confectionery bread material shape. Moreover, the drying time of the confectionery bread material can be greatly shortened, the production cost is low, and the confectionery bread material can be manufactured in a space-saving manner.

  Furthermore, if the starch is 5% by weight or more, it is possible to provide a heat-processed food product of flour that forms a color spot, is very visually vivid, and has an excellent texture.

The pressure at the time of kneading, to a 1 MPa / ^{m 2} or more, particularly preferably by a ^{2MPa / m 2 ~10MPa / m 2} , the total water content of raw materials even 12 to 27 wt%, molded The viscosity can be adjusted easily. Therefore, the moisture of the mixed dough can be kept low, and the drying time can be shortened.

The present invention uses sugar, starch, and flavoring ingredients as main ingredients, increases the amount of starch added, adjusts the total water content to reduce the drying time, and is low in price and looks like a heat-processed food for flour For the purpose of providing a confectionery bakery material that gives a brilliant, juicy texture and flavor, sugars, starches of more than 5% by weight and 80% by weight or less, and flavoring ingredients are essential ingredients, and the total moisture content of the ingredients is determined. Adjusted to the range of 12 to 27% by weight, kneaded with an extruder, pressure kneader, press machine or the like under a pressure of 1 MPa / m ² or more to form a mixed dough, and the mixed dough is cut by an extruder, rounding machine The confectionery bread material is characterized by being formed by a granulator, etc., and dried, and the confectionery bread material described in any of the above is blended into the dough of the heat-processed food product of flour and heated. Composition of heat-processed food of flour characterized by And realized.

  Here, the “total moisture content” is a total sum of all the moisture in the mixed dough including sugars, starch, flavoring ingredients, moisture from other added ingredients, and added water. It is the moisture content of the mixed dough after extrusion granulation, which can be measured with a moisture meter such as a moisture meter.

  Here, “sugar” means glucose, maltose, fructose, sucrose, lactose, trehalose, oligosaccharide, starch syrup, dextrin, those reducing sugars, mixtures thereof, granulated sugar, sucrose, powdered sugar, etc. Usable sugars can be used.

  As the “starch”, starch that can be generally used for foods such as corn starch, tapioca starch, potato starch, floating starch starch, rice starch, sweet potato starch, waste starch, processed starch such as cross-linked or pregelatinized can be used. In particular, starch derived from waxy corn, glutinous rice, tapioca and potato that are highly amylopectin resistant to aging, refrigeration, and freezing are preferentially used.

  “Powder thickening polysaccharide” includes non-swelled powdery gelling agent, thickening agent, cellulose, etc. Examples of gelling agent include agar, gelatin, pectin, gellan gum, carrageenan, alginic acid and the like. Examples of thickeners include gum arabic, locust bean gum, guar gum, tamarind gum, xanthan gum, carrageenan, pectin, and formulations containing them, and one or more selected from them can be added. .

  “Taste ingredients” refers to fruit ingredients, colorants, flavorings, acidulants, spices, beef extract, beef powder, dairy products and processed milk products such as butter, milk, yogurt, chocolate, cocoa powder, matcha tea, honey And maple syrup. However, it is not limited to these. Furthermore, a granulation and binding aid may be added as an auxiliary material. Auxiliaries, emulsifiers, brighteners, preservatives, preservatives, pH adjusters, nutrient enhancers, etc.

  “Fruit raw material” is processed fruit, and the form is not limited. Examples thereof include sugar boiled, fruit juice, concentrated fruit juice, puree, concentrated puree, extract, juice (soft drink), processed products such as those powdered. However, it is not limited to these.

  As "fruit", blueberries, bilberry, strawberry, cranberry, lingonberry, currant, lemon, grape, orange, apple, tomato, banana, peach, cherry, mango, melon, watermelon, pineapple, pear, grapefruit, etc. Examples include fruits and vegetables that can be used, and can be used singly or mixed. However, it is not limited to these.

"Pressure kneading" for infiltrating moisture can be performed using an extruder after mixing the dough in a kneader, or using a press machine that only mixes and presses the dough of smoothness. . The pressure may be 1 MPa / m ² or more. Particularly preferably ^{2MPa / m 2 ~10MPa / m 2} .

  “Molding” is excluding tableting, “extruder” that kneads and molds under pressure, “press processing machine” that pressurizes and infiltrates moisture (separate molding is required), and mixes the dough separately. It can be carried out using an apparatus, for example, “maru rounding”, “granulator”.

  The “extruder” is used in fields such as industry and food, and as shown in FIG. 4, a material (mixed dough 5) that is put into the hopper 4 a by rotating a screw 4 c connected to the motor 4 b. Is kneaded under pressure while moving between the screw case 4d in which the screw 4c is inserted and the screw 4c, and the material is extruded from the holes 4f drilled in the screen 4e to be molded (granulated). By arranging a rotating cutter 4g at the extrusion outlet, the material can be cut into a predetermined size.

  Examples of the extruder include a cylindrical extruder (also referred to as a basket-type extruder) in addition to the screw-type extruder. For example, there are Fukae Powtech Co., Ltd., cylindrical extrusion granulator (model number FG-250) and the like.

  In the cylindrical extruder, a so-called blade is rotated in a cylindrical tube containing a mixed dough, whereby a granulated product is obtained from a side screen. This blade is composed of an extrusion blade for pressing the mixed dough against the screen and extruding it, and a pressure blade for pressing the mixed dough in the cylinder from above so as not to escape outside.

  In general, when the starch content is 15% by weight or more, if the pore size of the screen is 2 mm or less, the screen slips and is difficult to be granulated. However, if the starch has a relatively large pore size exceeding 2 mm, granulation is possible.

  However, unlike a screw-type extruder, the granulated product has a diameter smaller than the set screen hole diameter. This is because the screw type extruder extrudes the dough kneaded vertically and with a large pressure like a tense, whereas the cylindrical type extruding granulator extrudes the rotating blades so that they rub against each other.

  FIG. 4 shows a single screw extruder. Depending on the number and arrangement of screws, there are various types such as a twin screw, a twin screw and a single screw, and there are various shapes such as a taper shape. It can be used for pressure kneading of mixed dough for bread making materials.

  The “rounding machine” is a machine that puts a kneaded dough like bread or udon dough on the top of the machine, pushes the dough into the groove by a roller sequentially into its own weight and a groove provided in advance, and squeezes the dough into a square shape. . After that, the cut dough is fed into a plate that slides to the left and right, and is a device that rounds the dough just like rolling the clay with the palm of your hand. If a large amount of sugar is added to the dough, the dough will stick to the machine and the operating time will be limited. In addition, the cleaning and drying of the rounding machine after cleaning takes time, and the molding efficiency is not so good as that of the extruder.

  The "granulator" is a granulated product that is dropped into a cylindrical tube, and there is a rotating disk on the bottom of the cylindrical tube. The granulated material repeatedly collides, and gradually It is a device that removes corners and burrs and processes them into ellipses and spheres. Some discs can be shaped and dried at the same time by tilting the center portion slightly higher, or by sending dry air such as hot air into the cylinder.

  “Press machine” is a device used to mold noodles such as udon, buckwheat noodles, and ramen. The machine lowers the lid or raises the bat and pressurizes the dough. Thereafter, the dough is thinly stretched with a roller, cut from the vertical and horizontal directions, and shaped into a desired shape. However, it is necessary to apply a pressure of 3 to 4 times at least to the dough mainly composed of sugar and starch as compared with the raw material mainly composed of flour.

  The tableting machine hardens the dried raw material (which still contains a lot of moisture in the case of a wet type) by pressure, but in the state of containing moisture in molding by an extruder, rounding device, granulator, press machine, It is a relatively soft raw material, and is bound and cured by drying after molding. In particular, when granulating with an extruder, the molding can be performed with a very low total water content, so that the drying time is short and economical.

  The “mixing” includes adding the confectionery bread material of the present invention to the dough of the heat-processed food of flour, mixing it, or folding it into the dough, covering it with the dough, and topping the dough. “Heating” includes heating with an oven, microwave, steam, oil, and the like.

  Thereby, in the mixed dough of the confectionery bakery material according to the present invention, the total moisture content can be adjusted to a range of 12 to 27% by weight, and the confectionery bakery material can be produced by drying in a short time. The confectionery bread material according to the present invention can be provided. The total water content is the water content of the mixed dough immediately after extrusion granulation, more preferably 13 to 24% by weight, and most preferably 14 to 20% by weight.

  The total water content in the mixed dough is selected in a timely manner within the above range depending on the machine suitability and pressure applied. In addition, when creating a lump of mixed dough with saccharides or saccharides and starch by hand, the total water content of the mixed dough must be about 28 to 38% by weight.

  Regardless of the method, after mixing the raw materials, the basic structure is the same to apply pressure to the mixed dough and infiltrate the water into the mixture of sugar and starch. A mixed dough having a viscosity suitable for the grain can be obtained, and the confectionery bread material according to the present invention can be easily obtained without tableting.

  Then, a granulated product cut by passing through a metal screen with a small hole, or a molding process such as rounding or sizing, or a mixed dough with water infiltrated by a press machine. Whether it is cut or crushed, dried or dried and crushed can be appropriately selected.

  Note that pressure kneading, extrusion molding, and granulation with a cutter are most preferable with an extruder. Other granulations and moldings have more steps than extrusion granulation, and are inferior in terms of equipment and running costs.

  For example, a product molded by a round machine or a granulator can be shaped into an artistic shape compared to an extruded granulated product. The mixture is heated to become α and is converted into α by heating, so that a part of the sugar is dissolved and the shape does not remain as it is. If cost is prioritized, the molding process up to that point is not particularly required.

  When the mixed dough is pressurized, moisture spreads over the entire dough, and at first glance it looks smooth and cannot be molded, but when pressure is applied, it is kneaded and granulated, rounded, sized, or press molded. Moisture infiltrates the entire dough and is suitable for granulation and molding of the confectionery bread material according to the present invention. The drying / curing process can be greatly shortened compared to products made by hand molding that took several hours, in some cases more than ten hours.

  Therefore, as a method for producing the confectionery bakery material according to the present invention, there are few production processes, time to completion, that is, shortening of drying time, investment cost for equipment, viewpoint of installation space, and ease of daily maintenance. From the viewpoint of difficulty of processing technology, versatility of blending, and reduction of additives used, pressure kneading using an extruder, extrusion molding, and subsequent cutting granulation method using a cutter are preferable.

  Below, based on an accompanying drawing, the confectionery bread material which is the present invention, the manufacturing method, and the heat processing food of flour using the same are explained in detail.

  FIG. 1 is a flowchart showing a process for producing a confectionery bakery material by an extrusion granulation method. Extrusion granulation method 1 includes mixing step 1a, dough resting step 1b, remixing step 1c, pressure extrusion step 1d, cutting step 1e, drying step 1f, seasoning step 1g, weighing / packaging step 1h, metal detection step 1i, And a packing / storage process 1j. Compared to other moldings, there are fewer processes and facilities, and productivity is good and extremely economical.

  In the mixing step 1a, the raw materials of the confectionery bakery material according to the present invention, such as sugar, starch, fruit puree and other flavoring raw materials, thickening polysaccharides and auxiliary raw materials are measured as necessary, and a kneader (kneader) is added. And kneading for 1 to 30 minutes.

  The composition of the raw materials is 0.1 to 90% by weight of sugar, 0 to 80% by weight of starch, and 10 to 40% by weight (moisture content of 5 to 38% by weight) if the flavoring raw material is a fruit raw material such as blueberry puree. Can be combined in a range. More preferably, the sugar is 20 to 80% by weight, the starch is 10 to 55% by weight, and the blueberry puree is 10 to 20% by weight (water content 5 to 18% by weight). In addition, when the water | moisture content only of puree is inadequate, water is replenished and the total moisture content of mixing dough is adjusted to 12 to 27 weight%.

  Most preferably, sugar is 50 to 70% by weight, starch is 15 to 35%, blueberry puree is 15 to 20% (water content is 10 to 18% by weight), emulsifier (sucrose fatty acid ester 100, more preferably sorbitan fatty ester, It is preferred that the glycerin fatty acid ester is appropriately mixed, etc. The HLB value is about 7 to 8.5, and specifically, a DK creamer manufactured by Daiichi Kogyo Seiyaku Co., Ltd. may be mentioned. 3 to 2.5% by weight. By adding an emulsifier, the granulation efficiency (productivity) of extrusion granulation is improved, the surface of the dried product is smoothed, and gloss is imparted. In the case of this blending, the amount of water contained in the puree is sufficient.

  In the dough resting process 1b, the mixed dough is transferred from the kneader to another container to calm the mixed dough. That is, it allows moisture to become compatible with saccharides and starch. Specifically, the mixed dough is rested from half a day to one day. At this time, the mixed dough should not be dried. Depending on the case, you may move to a pressure extrusion process immediately after kneading | mixing.

  In the remixing step 1c, when the dough is rested, it is mixed lightly again before entering the pressure extrusion step. This step can be omitted.

  The pressure extrusion process 1d is performed continuously with the next cutting process 1e by an extruder 4 as shown in FIG. The mixed dough 5 thrown into the hopper 4a is pushed into the holes 4f having a diameter of 0.3 to 15 mm of the screen 4e by the rotation of the screw 4c connected to the motor 4b of the extruder 4.

At this time, the mixed dough 5 is pressurized between the rotating screw 4c and the screw case 4d and is naturally kneaded. The pressure here is desirably 1 MPa / m ² or more. The pressure is measured and adjusted with a pressure gauge 6 connected to the screw case 4d. As a result, moisture is spread over the mixed dough 5 in a smooth and crusty state to form a lump of dough that can be molded. The mixed dough is kneaded and the maximum pressure is applied immediately before the screen 4e.

  The diameter of the hole 4f of the screen 4e is more preferably 1 to 10 mm, and can be appropriately selected depending on the flour heat-processed food used. Moreover, since the pressure applied to the mixed dough 5 varies depending on the size and number of the holes 4f, the speed of the screw 4c, that is, the output of the motor 4b, the total water content / temperature of the mixed dough, The thickness is determined appropriately in consideration of the thickness of the screen 4e.

  When the thickness of the screen 4e increases, it is necessary to increase the kneading and granulating pressure, that is, the output of the motor 4b. By increasing the output, the mixed dough is pushed through the narrow hole in a state in which moisture is infiltrated. However, if the motor output is increased or the screen is thickened, the temperature of the mixed dough will increase, causing heat generation in the machine.

For example, when the motor 4b is 3.7 kW, the diameter of the screw 4c is about 50 to 100 mm, the diameter of the screen 4e on the surface in contact with the mixed dough 5 (dotted line in FIG. 5) is about 60 to 100 mm, and the thickness of the screen 4e ( The length of the holes 4f) is about 3 to 10 mm, the diameter of the holes 4f of the screen 4e is about 2 to 10 mm, and the number of the holes 4f is about 20 to 100 is suitable when the total water content of the mixed dough is 12 to 27% by weight. . At this time, the pressure applied to the mixed dough 5 before the screen 4e is 1 MPa / m ² or more.

  The hardness of the granulated product can correspond to the relationship between the motor 4b and the screen 4e along this ratio. That is, in the case of the same screw pressure (load), the pressure applied to the mixed dough at the time of pressure mixing is determined by the aperture ratio of the holes 4f formed in the screen 4e. Moreover, even if the thickness of the screen 4e is increased, a large pressure is applied to the granulated material, and the screen 4e is in a firm state.

  However, when the opening area (total area of the holes) of the screen 4e is extremely small, the mixed dough will have heat no matter how much the pressurizing pressure is increased, and the screw 4c and the mixed dough 5 will begin to slide and granulate (extrusion). I can't do it.

  In general, when the output of the motor is large (when the load pressure applied per unit area is large), the mixed dough 5 can be infiltrated with water in the same manner even if the total water content in the mixed dough 5 is reduced. However, the lower limit of the total water content of the mixed dough 5 is about 12% by weight or less. Below this total moisture content, it is below the absolute required amount of moisture infiltrating into the dough, so even if pressurized, it cannot be made into a single mixed dough.

  The cutting step 1e is a step of forming the granulated product 7 by cutting the mixed dough 5 that has been wetted and extruded by the pressure extrusion step 1d into a desired size. When the extruder 4 is used, by placing a rotating cutter 4g at the outlet of the screen 4e, the extruded mixed dough is cut and molded to a desired length, and can be continuously performed in the pressure extrusion process.

  The size of the granulated product 7 is preferably about 2 to 10 mm in diameter and about 2 to 10 mm in length, and can be appropriately changed depending on the heat-processed food for flour used. If the granulated product 7 is too small, it is assimilated with the dough and it is not known whether it is mixed. If it is too large, the starch is difficult to be α-ized by heating. In addition, it hinders the dough formation of heat processed foods of flour.

  In addition, it is also possible to make an elongated granulated product without intentionally cutting it and crush it by mixing pressure. Alternatively, the elongated granulated product may be dried and placed on a dough such as a long stretched bread to form the bread.

  The drying step 1f is a step in which the cut granulated product is sufficiently dried and solidified while resting. At this time, a method of leaving it in a drying chamber kept at a low humidity can be performed easily and at low cost. In addition, a method using various dryers such as a blower and a fluidized bed dryer is also effective. In addition, there is a method in which a granulated product that has been divided and cut into rotating reeds is thrown in like a sugar coating machine, and blown with a blower and dried while forming a corner. Thereby, time can be shortened.

  In the seasoning step 1g, after the granulated product is firmly dried and hardened in the drying step 1f, the granulated product is put into a stirrer such as a kneader, a predetermined amount of fragrance is added, and lightly mixed. It is a process of flavoring the granulated product. If necessary, the granulated product of a predetermined size may be selected with a sieve or the like before the seasoning step 1g.

  Then, if the fragrance penetrates into the granulated product, the confectionery bread material of the present invention is completed. In addition, you may add a fragrance | flavor as an auxiliary material in the mixing process 1a, and the seasoning process 1g after the drying process 1f is unnecessary in that case. Moreover, this process is unnecessary also when flavor is unnecessary only with taste raw materials, such as fruit.

  The weighing / packaging step 1h is a step of filling a confectionery bakery material according to the present invention into a container, a packaging bag or the like in a certain amount. For example, it is put in a 1 kg business bag or bulk packed with 10 kg. Seal the packaging material tightly to prevent outside air from entering. It is desirable to maintain a dry state by putting a hygroscopic agent such as silica gel in the packaging material.

  The metal detection process 1i has an accuracy capable of detecting Fe (iron) with a diameter of about 0.5 to 1.5 mm and SUS (stainless steel) with a diameter of about 1.5 to 2.5 mm for a confectionery bakery material. This is an inspection process through an inspection device.

  The packing / storage step 1j is a step of packing a cardboard packaged in a packaging bag or the like and storing the confectionery bread material while controlling the temperature and humidity. Ship according to order. If it is not opened, stable quality can be maintained for one year in a cool and dark place.

  In addition, when a vertical extrusion granulator is used, even if a mixed dough with a relatively high moisture content is processed compared to the horizontal type, the granulated product is discharged vertically, so that the granulated product can be used in the cutting process. Is easy to touch and workability is good.

  In addition, while Example 1 is a screw type extruder, a very high pressure is applied to the mixed dough, and as a result, a very solid granulated material is formed with less moisture, whereas the screw type extruder is replaced with a cylindrical type. When an extruder is used, the applied pressure is much smaller than that of a screw type extruder.

  In addition, since the screen is thin, the granulated product obtained by extrusion is very soft and less sticky. Accordingly, the next cutting step 1e is naturally cut to an appropriate length by its own weight without special provision.

  In the case of a cylindrical extruder, the hole diameter of the screen is limited to about 5 to 8 mm, and even if it is further increased, the resulting granulated product is crushed because sufficient pressure is not applied. Therefore, when making a product of the present invention using a cylindrical extruder, it is limited to a relatively small size of about 1 mm to 5 mm. In the case of the product of the present invention smaller than 2 mm, it is assimilated with bread and confectionery dough and is not easily noticeable. However, this does not apply when used for topping.

  FIG. 2 is a flowchart showing a process for producing a confectionery bakery material by a rounding and sizing method. The sizing / sizing method 2 includes a mixing step 1a, a dough resting step 1b, a remixing step 1c, a pressure kneading step 2a, an extension split cutting step 2b, a sizing / sizing step 2c, a drying step 1f, and a seasoning step 1g. , Weighing / packaging step 1h, metal detection step 1i, and packing / storage step 1j. In addition, the same process of Example 1 was made into the same name and code | symbol.

The pressure kneading step 2a is a step of sufficiently infiltrating the entire mixed dough by applying pressure to the mixed dough of the confectionery bakery material of the present invention using any one of an extruder, a kneader, a press, etc. It is. The pressure at this time is preferably 1 MPa / m ² or more.

  The mixed dough, which has been in a smooth state at the kneading stage, passes through the pressure kneading step 2a, so that it becomes a complete lump dough and can be adapted to the molding process. If the total water content is too large, it will be sticky and not suitable for molding, and if the total water content is too small, the absolute amount will be small and it will not be possible to obtain a mixed dough with an appropriate viscosity even by pressing. Therefore, it is desirable that the total water content of the mixed dough is 12 to 27% by weight.

  The stretch division cutting step 2b is a step of stretching or dividing a lump of mixed dough into an appropriate size for molding with a rounding and granulating machine in the next step.

  The sizing / sizing step 2c is a step of molding into a spherical shape or a substantially uniform shape with a rounded corner using a sizing machine or a sizing machine. The size is preferably about 2 to 10 mm in diameter, and can be appropriately changed depending on the heat-processed food for flour used. In addition, when using a round machine and a granulator, it is good to add about 5 weight% of emulsifiers, such as a sucrose fatty acid ester, a cellulose, etc. to mixing dough. The machine street is improved.

  Note that these series of steps may be sequentially processed by an integrated device, or each step may proceed in batches.

  FIG. 3 is a flowchart showing a process for producing a confectionery bakery material by a press granulation method. Press granulation method 3 includes mixing step 1a, dough resting step 1b, remixing step 1c, pressing step 3a, drying step 1f, crushing step 3b, sorting step 3c, seasoning step 1g, weighing / packaging step 1h, metal detection step 1i and a packing / storage process 1j.

  Or it can also return to the extension division | segmentation cut process 2, the drying process 1f, and the previous selection process 3c following a press process. In addition, the same process as Example 1, 2 was made into the same name and code | symbol.

The pressing step 3a is a step of applying sufficient pressure to the mixed dough according to the present invention to sufficiently infiltrate the entire dough using a press machine. The pressurizing pressure at this time is optimally about 1 MPa to 15 MPa / m ² . The greater the pressure applied by the press, the faster the infiltration effect into the fabric. Pressurization is applied for 10 to 60 seconds, the dough is folded, and pressed 2-3 times. If necessary, rest the pressed dough.

  As a result, the mixed dough, which has been in a smooth state at the kneading stage, is converted into a complete lump mixed dough after the pressing step 3a, and can be adapted to the molding process. In order to improve the mechanical properties of the mixed dough, an emulsifier such as a sucrose fatty acid ester and a thickening polysaccharide may be added at 5% by weight or less based on the mixed dough.

  The crushing step 3b is a step of crushing the pressed mixed dough having passed through the drying step 1f into various sizes using a crusher or the like. The mixed dough may be divided and cut into a desired size and then dried and cured. In that case, the crushing step 3b is not required.

  The sorting step 3c is a step of sorting a granulated product of a desired size using a sieve or the like when using a pulverizer and aligning the size of the grains. The size of the granulated product 7 is preferably about 2 to 10 mm in diameter and about 2 to 10 mm in length, and can be appropriately changed depending on the heat-processed food for flour used.

  As described above, the confectionery bakery material according to the present invention can shorten the drying time by applying pressure to the dough, spreading moisture throughout the dough, and forming it as a mixed dough with an appropriate viscosity. Confectionery bread ingredients can be molded.

  Hereafter, the manufacturing method of the flour heat-processed food which is this invention is demonstrated using the confectionery bread material which is this invention. In addition, the mixing | blending of flour heat processed food is not limited to them. In the present invention, 0.1 to 90% by weight can be added to the dough of the heat-processed food product of flour. From the viewpoint of vision, taste, and cost, about 1 to 20% by weight is preferable.

[Sweet bread, bread etc.]
The flour heat-processed food has various forms depending on the raw material and the production method. First, wheat flour as the main raw material, total weight ratio 30-70% by weight, semi-main raw material 0-40% by weight, auxiliary raw materials butter, margarine, animal and vegetable oils, dairy products, egg products, salt, sugar, malt, soybean Next, a method for producing a heat-processed food of flour produced from flour, raw yeast, dry yeast, yeast, a swelling agent, etc. will be described. For example, bread, French bread, butter roll, confectionery bread dough, brioche, bagels, donuts, English muffins and the like are applicable.

  The above-mentioned necessary raw materials were weighed in a predetermined amount, and the flour and other materials were mixed until the gluten of the flour was optimized. At the end of mixing, the confectionery bread material according to the present invention was added and mixed for about 3 seconds to 5 minutes. The input amount was about 10% by weight.

  Then, primary fermentation was performed at a room temperature of 25 to 40 degrees for 30 to 120 minutes until the original dough size was increased to 2 to 3 times. At this time, it is preferable to put the lid in a case so that the dough does not dry. After that, the dough is divided and re-rolled to remove gas from the dough.

  Again, after the dough was fermented for 30 to 90 minutes at a room temperature of 25 to 40 degrees, the dough was divided and allowed to rest for 10 to 30 minutes. Then, it was molded or filled with a filling or put into a mold and subjected to secondary fermentation until the size of the dough was 1.5 to 3 times about 10 to 60 minutes.

  After fermentation, it was placed in an oven at 160 to 250 degrees and baked for 10 to 60 minutes. If the product is put in a mold such as bread and baked with a lid, it is possible to prevent the mold from losing its shape by applying a light shock immediately after baking and removing the gas from the dough.

  In the case of a donut, it is fried while being turned over for about 2 to 10 minutes at an oil temperature of 150 to 200 degrees after fermentation. In the case of Chinese buns, after fermentation, steam for 10 to 20 minutes using steamed steamer or steamer.

  In any product, grains (spots) containing beautiful fruit juice or extract can be seen on the surface of the product or on a cut section. Unlike traditional jams, the fruit-added grains retain their shape and partly melt away, leaving the luster in the dough and creating an appetizing flavor.

  In addition, when the compounding ratio of the starch of the confectionery bakery material according to the present invention is high, or when the grains are large, it may be added from the beginning of mixing. Although the size of the spot after baking is smaller than when added later, the entire dough can be slightly colored. On the other hand, when the mixing ratio of the saccharide is high, care should be taken because a molded product may not remain at all if it is introduced from the beginning of mixing.

[Melon bread]
Next, the case where the confectionery bakery material according to the present invention is used for melon bread peel will be described. Ingredients for 10 peels of melon bread are 40-60 g of the confectionery bread material according to the present invention, 40 g of butter, 100 g of sugar, 40 g of beaten egg, 200 g of soft flour, 4 g of baking soda, 20 g of water and a little brandy.

  Put butter or margarine in a bowl and knead with a whisk until creamy, add sugar and mix until whitish. Next, we added a little flour, swelling agent, water, and in some cases brandy, etc., and quickly and gently mixed. At this time, the confectionery bread material according to the present invention corresponding to 1 to 25% by weight of the melon skin dough is added and mixed. Take a rest in the refrigerator until the dough for melon bread is made.

  The main body dough belongs to the previous confectionery bread. The dough after the primary fermentation was divided and rolled, and then the melon peel was flattened to cover the main body dough firmly. After that, the melon skin may be engraved with patterns or granulated sugar.

  Then, the secondary fermentation was taken for 30 to 40 minutes, and baked for about 15 minutes in an oven at around 170 degrees without overheating. Immediately after baking, the top plate is lightly shocked to release the gas in the dough, so it does not collapse.

  If the confectionery bakery material according to the present invention is simply topped on the melon skin after molding, there is a concern about undissolved residue. This is due to poor moisture absorption due to limited surface contact with the dough and direct exposure to dry air in the oven. Therefore, it is preferable to mix well with melon skin dough.

  As an application of the melon peel, an appropriate amount of confectionery bread dough may be divided, and then the confectionery bread material of the present invention may be placed thereon, and a general melon peel or biscuit dough may be placed thereon.

  Due to the moisture and steam generated from the confectionery bread, melon peel and biscuit dough during baking, the confectionery bakery material of the present invention is converted into starch and becomes jam-like. When the sugar content is high, a juicy sugar solution flows between the melon peel and the biscuit dough, and when it contains a high starch content, it remains in a firm, viscous, elastic grain.

[Danish, croissants, pie products, etc.]
Ingredients such as flour, sugar, butter, margarine, vegetable oil, water, egg, milk, salt and yeast were weighed and mixed together and mixed until the optimal wheat gluten was obtained. Mix lightly compared to regular bread.

  In the last 1-2 minutes of this mixing, 5-20% by weight of the confectionery bread material according to the present invention was added to the dough. In a place of about 20 to 23 degrees, it was put in a case so as not to dry for about 30 minutes, and a primary fermentation was performed with a lid. Then, it was extended and rested in a freezer for 1 to 3 hours.

  In addition, since much oil, such as butter, is added compared with other confectionery bread doughs, there is little swelling by fermentation. Then take out the dough and fold it into several layers with butter. Again, fold the dough in the freezer for 1-2 hours, if it is long, leave it in the refrigerator for 1-2 days, then cut it into isosceles triangles and squares, roll it further, put ingredients, sand To do.

  The baking was performed at a location of about 28 degrees for about 25 to 45 minutes, and a egg for polishing was applied to the surface at 190 to 220 degrees for 10 to 15 minutes. When using butter, the melting point is as low as 27 to 28 degrees, so the butter will melt out if you are not careful when working in places with high temperatures.

  In the case of pie dough, yeast is not blended, so the confectionery bread material according to the present invention is added, and after mixing, the dough is rested and then thinly stretched and placed in a freezer for 1-3 hours. Then, put butter etc. into the taken out dough and fold it into several layers.

  After resting again in the freezer for 1 to 2 hours, cut and shape, sandwich the tool, apply luster and egg, and bake at about 200 to 220 degrees for 15 to 35 minutes. Unlike ordinary bread processing, the dough is folded into several layers, so the size of the product of the present invention is more suitable.

  In addition, when Danish, croissant, and puff pastry are folded dough, it is not only mixed into the dough itself, but when the dough is folded, the confectionery bread material of the present invention is sanded together and folded without any problem. .

[Confectionery]
These include pound cakes, American muffins, cookies, biscuits, waffles, scones, hot cake cream puffs, sponges, castellas, cake donuts, steamed bread, Chinese buns and the like.

  Ingredients such as flour, sugar, butter, margarine, vegetable oil, water, egg, milk, salt, baking powder, and yeast were combined in predetermined amounts and mixed to prevent lumps.

  In the final 3 seconds to 2 minutes of mixing, 5-20% by weight of the confectionery bread material of the present invention was added to the dough and mixed. After resting the dough for a while, it was put into a cup or mold, cut out with a mold, or shaped by hand and baked.

  In the case of a cake donut, fry while turning over at an oil temperature of 150 to 200 ° C. for 2 to 10 minutes.

  In the case of steamed bread, after the dough was rested, when yeast was blended, it was steamed for 15 to 25 minutes using a steamed steamer or steamer after fermentation. When the confectionery bread material of the present invention is mixed with the dough, it enjoys heat, moisture, and steam during baking, and jamming and starch pre-gelation are performed.

  In the case of steamed bread or Chinese buns, they may be topped on the dough before baking without mixing with the dough. Since the heating means is based on steam, there is no concern about unburned or melted residue even if it is simply topped.

  However, in this case, if the dough itself is too loose, the confectionery bread material according to the present invention mixed or topped will sink below the dough and cannot remain on the expected dough surface or inside the dough. Therefore, it is required that there is an appropriate specific gravity of the fabric.

  However, in the case of sponge dough, the confectionery bakery material according to the present invention may sink and reach the laying paper laid under the sponge dough. This is because in the case of a sponge, when the product is sold as a product, the bottom paper at the time of firing is removed and the bottom is displayed on the top.

  In addition, when the dough is put into a cup with American muffin or the like and then the confectionery bread material of the present invention is topped on the dough, it may remain undissolved. Therefore, when topping onto muffins or the like, the confectionery bakery material according to the present invention is pushed into the dough with a finger or the like after topping, so that it can be solved by blending with the dough.

  When making small cookies or biscuits, it is preferable to use a confectionery bread material according to the present invention which is smaller in size. In the case of cookies and biscuits, the dough is small and thin, and it is baked in a short time. Therefore, the confectionery bakery material of the present invention is contained in the dough. By wrapping it in, you can finish it with a juicy texture. In particular, if care is not taken in forming the topping, there is a concern about undissolved residue.

  In addition, the heat-processed food product of flour using the confectionery bakery material of the present invention can be provided to the market in any form such as a semi-baked product, a frozen dough, a refrigerated dough, a mixed powder, etc., not as a baked product. .

  As described above, the flour heat-processed food using the confectionery bakery material according to the present invention, the confectionery bakery material is interspersed in the dough, or it is vividly drawn and drawn, and the texture is Juicy-It is a completely new food with an elastic texture.

It is a flowchart which shows the manufacturing process of the confectionery bakery material by the extrusion granulation method. It is a flowchart which shows the manufacturing process of the confectionery bakery material by the sizing / granulating method. It is a flowchart which shows the manufacturing process of the confectionery bakery material by a press method. It is a figure which shows the granulation method by an extruder. It is a front view of a screen.

Explanation of symbols

1 Production process of confectionery bakery material by extrusion granulation method 1a Mixing process 1b Dough resting process 1c Remixing process 1d Pressure extrusion process 1e Cutting process 1f Drying process 1g Seasoning process 1h Weighing / packaging process 1i Metal detection process 1j Packing / Storage process 2 Process for producing confectionery bakery material by rounding and sizing method 2a Pressure kneading process 2b Extension division cut process 2c Rounding and sizing process 3 Process for producing confectionery bakery material by pressing method 3a Pressing process 3b Crushing Process 3c Sorting process 3d Dividing cut process 4 Extruder 4a Hopper 4b Motor 4c Mixing pressure passage 4d Screw 4e Screen 4f Hole 4g Cutter 5 Mixed dough 6 Pressure gauge 7 Granulated product

Claims (2)

Saccharide, starch, and taste raw materials are used as essential raw materials, the total moisture content of all raw materials is adjusted to a range of 12 to 27% by weight, kneaded to form a mixed dough, and then the mixed dough is subjected to high pressure of 1 MPa / m ² or more. A confectionery bakery material characterized by being infiltrated under pressure, molded and dried. 2. A flour heat-processed food, characterized in that the confectionery bread material according to claim 1 is blended in a dough of the heat-processed food for flour and heated.

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