JP2010110294A - Pre-mix powder comprising crushed cereal material - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide pre-mix powder comprising new crushed cereal materials having a glitz feeling, smooth taste/texture or the like, and having a good palatability by containing gelatinized and/or puffed coarse particle-sized materials, since conventional pre-mix powder is mainly a technology of fine particle formation and there is a problem that the use of the same is limited. <P>SOLUTION: This pre-mix powder is provided by performing the gelatinization and/or puffing of starch in the cereals by the action of heat and pressure in the presence of water to obtain the particles crushed coarsely to ≤4.0 mm and the gelatinized and/or puffed (damaged finely crushed starch particles) materials of ≤0.15 mm. By containing the gelatinized and/or puffed materials, since swelling is progressed and the water content becomes high, it is found out that the powder becomes to have the glitz feeling and also the smooth texture with the good palatability. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

The present invention comprises a cereal pulverized product that can provide a novel processed cereal food having a grit-like texture and a smooth texture by including a coarse particle size and fine particles in a cereal gelatinized or expanded product. It relates to premixed powder.

2. Description of the Related Art Conventionally, many pulverizing techniques for pulverizing cereals and using them for rice flour noodles, rice flour breads, and the like are known. There is no technical disclosure regarding premixed powder made of cereal pulverized grains containing coarse particles and having a grits sensation, and examples have been proposed in which corn grits, crushed rice, or the like is used as a raw material for snacks and crackers.

It has been proposed to produce rice flour by pulverizing water-containing rice with an air pulverizer. (For example, refer to Patent Document 1) A method has been proposed in which rice is washed, coarsely pulverized with a roll mill, and then finely pulverized with an airflow pulverizer to produce rice flour. (For example, see Patent Document 2)

It has been proposed for cracker analogues containing cereals as the main ingredient and containing 50% or more of particles having a particle size of 8.6 mesh pass to 200 mesh over, but particles of 8.6 mesh over are too hard. The texture becomes worse. Moreover, when it becomes 200 mesh over, a crispy food texture will be impaired. A range of 16 to 60 mesh is preferred. (For example, see Patent Document 3)

There has been proposed a method for producing rice bread, rice noodles, etc., in which the pulverized cereal is made of α-modified rice flour and non-α-modified rice flour. (For example, refer patent document 4) The manufacturing method of the sprout brown rice containing germinated brown rice using the thing which cooked white rice and germinated brown rice is proposed. (For example, see Patent Document 5)

Japanese Patent Laid-Open No. 2007-20458 Japanese Patent Publication No. 4-73797 Japanese Patent Laid-Open No. 2002-253156 Japanese Patent Laid-Open No. 2007-215401 Japanese Patent Laid-Open No. 2006-75118

As a problem to be solved by the present invention, the conventional premix powder has a problem that its main application is a fine particle technology and, as a result, its use is limited. An object of the present invention is to provide a premixed powder made of a new pulverized cereal that has a grit feeling or a palatable smooth taste and texture by including a coarse particle size and a fine particle size that have been gelatinized and / or expanded. It was.

The present invention for solving the problems of the previous period is to gelatinize and / or expand (damage starch) the starch in cereals by the action of heat, pressure, etc. in the presence of water. The following coarsely pulverized particles and finely pulverized particles of 0.15 mm or less contain fine damaged starch, etc., so that the amount of water increases, so that the swelling progresses and the mouthfeel is smooth and smooth. The inventor found that it was a feeling and completed the invention.

In Claim 1, it is the premix powder for manufacturing the cereal containing processed food which uses the pulverized cereal as a main raw material, Comprising: It consists of the pulverized cereal characterized by including gelatinized material and / or a puffed material. The premix powder was used as the gist.

The gelatinized product and / or the expanded product according to claim 2 contains coarse particles of 4.0 mm or less and fine particles of 0.15 mm or less, and has a grit feeling. The premix powder was used as the gist. In Claim 3, it can select and use from the extruder system, the rice cooking system, and the steaming system as a manufacturing method of the gelatinized material of a cereal and / or a puffed material, It is characterized by the above-mentioned. A premix powder made of cereal grains was used as a gist.

In claim 4, the premix powder is a raw material such as a dumpling for pots, a crisp dandelion, a confectionery, a batter dough and / or a taste / texture improving material of each processed food, characterized by having a grit feeling, The premix powder consisting of the ground cereal product according to any one of claims 1 to 3 was used as a gist.

According to the present invention, the premix powder made of pulverized cereals containing coarse particles and fine particles by gelatinizing and / or expanding the cereal is used as a dumpling, a crisp, Japanese confectionery, a Western confectionery, a batter dough, and a surimi processed product. It is possible to provide a premixed powder made of pulverized cereals that can be used for improving the taste and texture of processed foods containing raw materials such as bread and cereals.

In the present invention, it is a premix powder for producing a cereal-containing processed food using a cereal pulverized product as a main raw material, and is obtained by adjusting the degree of gelatinization and / or the degree of swelling of the cereal according to the use. By using pre-mixed powder consisting of pulverized cereals that have been crushed, classified and mixed, it has a grit-like texture (grainy feeling: grainy), a mouth-feeling and smooth texture, and with water etc. Even if the kneaded material is put directly into the pot dish, it does not dissolve and can be cooked easily.

Gelatinization means that when starch in cereals is heated in the presence of water, water molecules enter the gaps between the starch molecules in the crystalline structure, and the structure loosens. It is a phenomenon that occurs by spreading underwater. Swelling refers to the release of moisture from cereal tissue when the starch contained in the cereal is released from high-temperature and high-pressure conditions in the presence of water to low pressure. This is a phenomenon in which voids are formed in the film to form a porous structure. The degree of damage to starch varies depending on the swelling condition, and a swelling product exhibiting purple to blue-violet in the iodine starch reaction exhibits a high water absorption and is particularly preferable. The gelatinized material is colored from light yellow to light reddish purple. By controlling gelatinization and swelling, it can be easily made edible. By controlling the particle size of the gelatinized product and / or the expanded product, it can be used in a wide range of processed food fields.

For example, if hot water is added to a cereal expanded product with a porous structure, it will be several tens of seconds to several tens of minutes until it becomes edible due to the difference in the degree of expansion, and it becomes a sponge-like texture from the cooked rice-like taste and texture . Further, the highly swollen material is dispersed or dissolved in water or the like. The gelatinized product takes several minutes to several tens of minutes until it reaches the edible state, and it takes a long time to become edible compared to the expanded product.

Starch contained in cereals can be efficiently and easily manufactured by utilizing the characteristics that the crystal structure changes to an amorphous structure when heated in the presence of water, and the structure changes to a porous structure. As a method, an extruder method, a rice cooking method, a steaming method, an artificial rice method obtained by molding, a high pressure method, a superheated steam method, a rolling method, or the like can be selected and used.

In the case of the extruder method, the degree of gelatinization or the degree of swelling (degree of damaged starch, etc.) can be controlled according to the desired application by controlling the hydration conditions, heating conditions and pressure conditions. In the extruder method, after extruding under conditions that do not swell, it can be dried or expanded by hot air drying or fluidized bed drying.

In the case of the rice cooking method, after washing the cereal and cooking with a rice cooker, the gelatinized product can be obtained by drying with hot air drying or freeze drying, etc., and controlling the amount of water during rice cooking, rice cooking time, etc. Can be gelatinized according to the desired application. (For example, there is alpha rice that has been hot-air dried cooked rice.)

In the case of the steaming method, the cereal can be washed and steamed with steam to make red rice, and the cereal can be gelatinized according to the desired application by controlling the moisture content of the cereal and the steaming time. can do.

The gelatinized product and / or the expanded product produced by the extruder method, the rice cooking method, the steaming method, and the like can be dried or pulverized as they are by a pulverizer. The pulverizer is not particularly limited as long as the pulverizer is a pulverized product having a coarse particle diameter or an apparatus capable of pulverizing into fine particles. A hammer mill, a free crusher, a sample mill, a rotary cutter mill, a pin mill, etc. can be mentioned. The pulverized product is classified according to a desired application using a classification device such as a vibration sieve, and a premix powder is obtained by mixing the classified product according to the desired application. A particle size of 4.0 mm or more is not preferable because it causes a non-uniform grits feeling and takes too much time to become edible like cooked rice.

The premixed powder made of cereal grains can be used as a raw material such as a dumpling for pots, a crisp dandelion, a Japanese confectionery, a Western confectionery, a batter dough, a hamburger and / or a taste / texture improving material of each processed food. Among premix powders, it is an application that can most effectively exhibit the characteristics of the present invention as a dumpling for pots, a crisp dandelion, and a Japanese confectionery material.

For example, the premix powder as a dumpling for pots is composed of particles of 0.25 mm to 3.0 mm and contains fine particles of 0.15 mm or less, so it is put directly into a pot dish by binding coarse particles. It becomes a dumpling with a soft and pleasant texture without melting. The dumpling premix powder for pan is preferably a crushed product containing 1 to 30 parts by weight of a fine pulverized product of 0.15 mm or less. In the case of 1 part by weight or less, if the dumpling is put directly into the pot dish, it will melt and the soup will not be cloudy. Moreover, when 30 weight part or more is mix | blended, stickiness will come out and it will become unpleasant texture, and is unpreferable.

Although it can be used together with crushed powder of ungelatinized powder (for example, 100 mesh pass rice flour) in the dumpling premix powder for pans, there is a problem that it takes time until it becomes edible. The pot dumpling premixed powder can be used as a substitute for suito, udon, ramen, porridge, etc., which are generally used after pot cooking.

Kiritanpo is a premixed powder that allows you to easily make dandelions at home by crushing cooked rice in a local dish in the Akita region, shaping it into a dandelion shape, baking it in a pot, and putting it in a pan. A mixture of coarse particles of 1.0 mm to 4.0 mm or less and fine pulverized material of 0.15 mm or less is good, and it contains 1 to 30 parts by weight of fine pulverized material, so that it can be dissolved even if it is directly put into a pan dish. Without making it easier to make dandelions.

When the fine pulverized material of 0.15 mm or less is 1 part by weight or less, the soup is not turbid because it dissolves when the dandelion is put into a pan dish. Moreover, when 30 weight part or more is mix | blended, it will become sticky and will become unpleasant texture, and is unpreferable. Unpregelatinized cereal pulverized powder can be used in combination with the premix powder for crisp dandelion, but it is necessary to boil the dandelion once.

The premix powder as a confectionery can be used as a raw material for Japanese confectionery, cakes, bread, etc., or a taste / texture improving material. As Japanese confectionery, sakura mochi, rice cakes, etc. are made from cooked and crushed glutinous rice. This is a premixed powder that makes it easy to make Japanese sweets at home. The premix powder for Japanese confectionery is a gelatinized product and / or an expanded product, and includes a pulverized product of 0.25 mm to 4.0 mm and a fine pulverized product of 0.15 mm or less, and 1 to 30 parts by weight of the fine pulverized product. The pulverized material to contain is preferable. When the fine pulverized product of 0.15 mm or less is 1 part by weight or less, the moldability is not good, and when it is blended by 30 parts by weight or more, it is not preferable because it becomes sticky and has a bad mouthfeel.

The premix powder for Western confectionery is used as a raw material for muffins, cookies, etc. or as a taste / texture improving material. The premix powder for cakes is a gelatinized product and / or an expanded product, and includes a pulverized product of 2.0 mm or less and a fine pulverized product of 0.15 mm or less, and a pulverized product containing 1 to 30 parts by weight of the fine pulverized product. Preferably, the cake dough has little change over time, has good dispersibility, has stable air bubbles, and has a moist texture. If the fine pulverized product of 0.15 mm or less is 1 part by weight or less, the dough changes with time and dispersibility is not good, and if 20 parts by weight or more is blended, it becomes sticky and has a heavy texture.

As the batter dough, it can be used as a tempura garment, a fly garment, etc., and is used by adjusting the particle diameter according to the desired application. A mixture of a coarsely pulverized gelatinized product and / or expanded product of 4.0 mm or less and a fine pulverized product of 0.15 mm or less is preferable. By containing 1 to 30 parts by weight of a finely pulverized product having a size of 0.15 mm or less, the adhesion of the garment is improved. When the finely pulverized product of 15 mm or less is 1 part by weight or less, the dough changes with time and dispersibility is not good, and when it is blended by 30 parts by weight or more, it is not preferable because it becomes sticky and has a heavy texture.

As other uses, it is a premix powder made of ground cereals that can be widely used as a raw material for processed foods such as surimi, kumamai, dumplings, hamburger, bread, etc., or as a raw material for snacks.

The premix powder obtained in the present invention can be blended with non-gelatinized cereal powder, seaweed powder, mushroom powder, vegetable powder, seasoning, sugar, fats and oils, etc. as necessary, and has a rich flavor. Can be produced.

Examples of cereals include rice, wheat, oats, corn, rye, barley, buckwheat, awa, hie, soybean, and processed products thereof. One kind or two or more kinds can be used in combination. The shape and size of the cereal are not particularly limited. As rice, immature sticky rice, sake rice, etc. are raw materials with good characteristics for cereal-containing processed foods.

Examples of the present invention will be specifically described below.

Example 1
10.8 kg of water-absorbed polished white rice obtained by washing 10 kg of polished white rice is put into an extruder hopper and injected with 90 ml / min of water under a barrel temperature of 40 to 80 degrees C and a discharge pressure of 5 kg / cm ² . Extrusion was performed. The obtained product was dried with a hot air dryer at 110 degrees, pulverized to 3.0 mm or less with a cutter mill, and classified into 0.25 to 3.0 mm to obtain a pulverized product. Part of the pulverized product of 3.0 m or less was finely pulverized to 0.15 mm or less. Table 1 shows the results of adjusting 100 g of the dumpling premix powder for pan.

(Example 2)
A barrel temperature of 100 to 160 is obtained by mixing 7.6 kg of water-absorbed immature glutinous rice obtained by washing 7.0 kg of immature glutinous rice and 3.0 kg of corn starch, and feeding it into an extruder hopper while injecting 55 ml / min of water. Extrusion was performed under the conditions of a discharge pressure of 25 kg / cm ² . The obtained product was dried with a hot air dryer at 110 degrees, pulverized to 3.0 mm or less with a cutter mill, and classified into 0.25 to 3.0 mm to obtain a pulverized product. Part of the pulverized product of 3.0 mm or less was pulverized to a fine particle size of 0.15 mm or less. Table 1 shows the result of adjusting 100 g of the premix powder for batter dough.

(Example 3)
8.4 kg of water-purified polished rice obtained by washing 7 kg of polished white rice, 2.5 kg of oats and 1.0 kg of straw are mixed, put into an extruder hopper, and injected with 90 ml / min of water Extrusion was performed under conditions of a temperature of 110 to 190 degrees and a discharge pressure of 24 kg / cm ² . The obtained product was dried with a hot air dryer at 110 degrees, pulverized with a cutter mill, and classified into 0.15 to 2.0 mm to obtain a pulverized product. A part of the pulverized product was pulverized to a fine particle size of 0.15 mm or less. Table 1 shows the results of adjusting 100 g of the dumpling premix powder for pan.

Example 4
5.6 kg of water-absorbed polished white rice and 4.5 kg of water obtained by washing 5 kg of polished rice were put into a rice cooker and cooked to obtain hard cooked rice. The obtained product was dried with a hot air dryer at 110 degrees, roughly pulverized to about 5 to 8 mm with a cutter mill, and this product was expanded for 35 seconds with a fluidized bed drying apparatus at 180 degrees. The obtained expanded product was pulverized with a cutter mill and classified to 0.25 to 3.0 mm to obtain a pulverized product. A part of the pulverized product was pulverized to a fine particle size of 0.15 mm or less. Table 1 shows the results of adjusting 100 g of the surimi processed premix powder.

(Example 5)
Brown rice 12.5Kg obtained by washing 10Kg of brown rice and 9.5Kg of water were put in a rice cooker and cooked to obtain slightly hard rice cooked brown rice. The obtained product was dried with a hot air dryer at 110 degrees, pulverized with a cutter mill, and classified to 1.0 to 4.0 mm to obtain a pulverized product. Paste obtained by pulverizing a part of the pulverized product to a fine particle size of 0.15 mm or less. Table 1 shows the results obtained by mixing 85 g of a pulverized product of 1.0 to 3.0 mm and 15 g of a pulverized product of 0.15 mm or less to prepare 100 g of premix powder for cricket.

(Example 6)
6.3 kg of water-absorbed brown rice obtained by washing 5 kg of glutinous rice was placed in a steamer and steamed to obtain a slightly hard steamed rice. The obtained product was dried with a hot air dryer at 110 ° C., the dried product was roughly pulverized to about 5 to 8 mm with a cutter mill, and this product was expanded for 40 seconds with a fluidized bed dryer at 180 ° C. The obtained expanded product was pulverized with a cutter mill and classified into 1.0 to 3.0 mm to obtain a pulverized product. A part of the pulverized product was pulverized to a fine particle size of 0.15 mm or less. Table 1 shows the results of adjusting 100 g of premix powder for cherry blossoms.

(Example 7)
The product obtained by extrusion in Example 1 was dried with a hot air dryer at 110 degrees, pulverized to 3.0 mm or less with a cutter mill, and classified into 1.0 to 3.0 mm to obtain a pulverized product. A pulverized product of 3.0 mm or less was further pulverized to 0.15 mm or less to obtain a pulverized product of fine particles. Table 1 shows the results of adjusting the premixed powder for Kiritanpo.

(Example 8)
Result of adjusting the pre-mixed powder for the pan dumplings by classifying the fine particles of 0.15 mm or less manufactured in Example 1 and 1.0-3 mm 1.0-4.0 mm manufactured in Example 4 and mixing them. Are shown in Table 1.

(Comparative Example 1)
Table 1 shows the results obtained by adjusting 100 g of the dumpling premix powder for pans that was prepared in Example 1 and did not contain fine particles.

(Comparative Example 2)
Table 1 shows the results of adjusting the dumpling premix powder for pan using commercially available rice flour (upper flour) 100 mesh pass product.

(Comparative Example 3)
After adding 170 g of water to 100 g of commercially available tempura powder, adjusting the dressing liquid, sprinkling shrimp (100 mesh pass rice flour) on the shrimp, passing through the previous dressing liquid, frying with 180-degree tempura oil for 2 minutes And made shrimp tempura. Table 2 shows the results of evaluating the feeling of glitz, the taste and texture, and the crispness after 12 hours.

(Comparative Example 4)
Cherry blossoms were made in the same manner as in Example 6 using powder obtained by pulverizing and classifying commercially available Domyoji to 1.0 to 4.0 mm, and the results are shown in Table 2.

(Comparative Example 5)
The dried product obtained in Example 1 was pulverized with a cutter mill and classified into 0.25 to 4 mm to obtain a premix powder. The surimi processed product was adjusted using 100 g of this premix powder, and the results are shown in Table 2.

(Adjustment of pan dumpling)
The dumpling premix powder for pan was added with 100 g of the premix powder shown in Table 1 and the amount of water shown in Table 2 and kneaded to divide it into 20 equal parts. Thereafter, the turbidity of boiled juice, the taste and texture of dango, and the feeling of grits were evaluated, and the results are shown in Table 2.

(Adjust batter fabric)
The premix powder for batter dough of Example 2 was prepared by adding 235 g of water to 100 g of the premix powder shown in Table 1 to adjust the dressing liquid. After the shrimp was dusted (100 mesh pass rice flour), it was passed through the previous dressing and fried in 180 degree tempura oil for 2 minutes to make shrimp tempura. Table 2 shows the results of the evaluation of the feeling of glitz, the taste and texture, and the crispness after 12 hours.

(Adjustment of surimi processed products)
The premix powder for processed surimi products is 100 g of premix powder shown in Table 1, 300 g of surimi soup stock, 300 g of surimi, and 2.5 g of salt and the amount of water shown in Table 2 and mixed well. 3 * Molded to a size of about 5 * 0.7cm and fried with tempura oil at 180 degrees to make tempura. Table 2 shows the results of evaluating the crisby feeling, taste and texture.

(Adjustment of Kiritanpo)
The premix powder for Kiritanpo was mixed with 100 g of the premix powder shown in Table 1 and boiling water as shown in Table 2 and mixed well, then wrapped and steamed for 20 minutes. I put this thing on a stick and molded it into a dandelion. Into the boiling water of 2 liters of boiling water, put 2 crisp dandelions and boiled for 5 minutes. The results of evaluation of boiled soup and the taste and texture of dandelion are shown in 2.

(Adjustment of cherry blossom candy)
For the premix powder for cherry blossoms, add the boiling water of the amount shown in Table 2 to 100g of the premix powder shown in Table 1, mix well, wrap and steam for 20 minutes to make dough. 5 * 5 * The size was about 1.5cm and a cocoon was put in the center, and it was shaped like a cherry candy to obtain a cherry candy. Table 2 shows the results of the evaluation of the feeling of glitz, taste and texture.

(Measurement of swelling)
A: A value (g / ml) obtained by measuring a weight of a pulverized product obtained by pulverizing cereal before washing to 4.0 mm or less in a 200 ml graduated cylinder.
B: A value of (g / ml) obtained by measuring a weight of a pulverized cereal that was pulverized to 4.0 mm or less in a 200 ml graduated cylinder. Expansion degree = (A / B)

The degree of gelatinization was measured by Kainuma et al.'S beta-amylase-prunase (BAP) method (see Starch Science 28, 235-240, 1981), and the results are shown in Table 2.

Example 1 containing fine particles of 0.15 mm or less had a mouthfeel and a smooth texture compared to Comparative Example 1 containing no fine particles. Since the amount of water increases due to the inclusion of fine particles, the swelling progresses and the texture becomes smooth. In Comparative Example 5 containing no fine particles, the texture was hard and rough. Moreover, since the comparative example 2 using a commercially available rice flour did not contain gelatinized material and / or a puffed material, it melt | dissolved partially in the stage put into boiling water, and the boiled juice became cloudy. In Example 3 using millet, the degree of swelling (0.3) was high, so that there was a soft grits and a good mouthfeel. When the degree of swelling (0.85) was lowered, the koji did not fully gelatinize and / or swelled, and thus it had a hard texture.

In Example 2, since immature sticky rice has a lower amylose content than normal polished rice, stickiness is suppressed. Furthermore, crispness and stickiness were suppressed by using cornstarch together. Moreover, after 12 hours, it was a crispy texture. Comparative Example 3 had a crispy texture and was different from the grit feeling of the present invention.

The premix powder for surimi had a grit feeling when it contained large particles having a particle size of 3.0 mm or more, but had a hard and rough texture.

The premix powder for crisp dandelion had a very good taste and texture as long as the degree of swelling was about 0.7 g / ml, regardless of the method for producing the gelatinized product and / or the expanded product. When making dandelion dough, it took about 30 minutes to become edible when using water instead of hot water.

The system that uses steamed glutinous rice that has been gelatinized by the steaming method of Example 6 and the fine particles produced by the extruder method of Example 1 have a more grit-like feeling than the cherry blossoms made in Example 6, and a smooth food. It was a feeling. Although the fine particles produced by the extruder method, which was damaged starch, were replaced with the fine particles of Example 4 with the fine particles of Example 1, the amount of water added increased, resulting in a palatable cherry blossom-like appearance. The cherry blossoms had a better texture than the commercial products. When making cherry blossom dough, it took about 30 minutes to become edible when using water instead of hot water.

Claims (4)

A premix powder for producing a cereal-containing processed food containing a cereal pulverized product as a main ingredient and comprising a gelatinized product and / or a puffed product. The pregel consisting of a crushed cereal according to claim 1, wherein the gelatinized product and / or the expanded product contains coarse particles of 4.0 mm or less and fine particles of 0.15 mm or less and has a grit feeling. Mixed powder. The pre-form consisting of the ground cereal according to claim 1 or 2, wherein the cereal gelatinized product and / or the expanded product is selected from an extruder method, a rice cooking method, and a steaming method. Mixed powder. The premix powder is a raw material such as a pan dumpling, a crisp dandelion, a confectionery, a batter dough, and / or a taste / texture improving material of each processed food, and has a grit feeling. The premix powder which consists of a grain ground material as described in any one of these.