JP2010104248A - Method for producing chou pastry-like puffed food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing a chou pastry-like puffed food by a simplified production process. <P>SOLUTION: The method for producing a chou pastry-like puffed food includes mixing mix flour for chou pastry-like puffed food comprising at least modified rice flour that is produced by applying at least one selected from compressive force, impact force, frictional force and shear force to rice grain or rice flour and has a degree of swelling of not less than 4.5 and a gelation maximum viscosity of amylograph of not more than 500 BU with egg, oil and fat and water without heating to prepare dough and baking the dough. Preferably the mix flour for chou pastry-like puffed food comprises 1-100 mass% of modified rice flour. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a method for producing a puffed puffed food with a simplified manufacturing process.

  Conventionally, shoe skins that make up the outer skin of cream puffs, etc. are boiled by adding water and fat, and then added to this flour to make it alpha, and after lowering the temperature, gradually adding eggs to adjust the hardness, Manufactured by a method of squeezing out the top plate and placing it in an oven. However, heating, cooling, baking and temperature management are complicated, it is difficult to determine the pre-gelatinization of flour, and it is difficult to blend eggs into the dough while mixing the eggs multiple times. It was a problem that there was variation.

  Then, it replaces with wheat flour and the method of making the shoe skin which does not need to be heated by using pregelatinized starch is also devised, for example, the following patent documents 1 are 75-50 weight of pregelatinized starch. Part, non-pregelatinized wheat starch 25-50 parts by weight, casein sodium 1-10 parts by weight and whole egg powder 2-25 parts by weight, mix with water and fat, and then mix the eggs with stirring. In addition, a shoe skin manufacturing method is disclosed in which the produced dough is squeezed out to a certain amount and fired.

Moreover, in the following patent document 2, the weight ratio of pregelatinized starch and pregelatinized crosslinked starch is 15 to 85:85 to 15, and the total amount is 40 to 80 parts by weight and pregelatinized flour from 60 to 20 parts by weight. A mixed powder for shoe skin is disclosed.
JP-A-6-38666 JP-A-9-37706

  However, in the shoe dough preparation process disclosed in Patent Document 1, first, water and fats and oils are first mixed, then mixed powder is added, and further, the trouble of gradually adding eggs while mixing remains. Could not be mixed at once.

  Also in the shoe dough preparation process disclosed in Patent Document 2, the pregelatinized starch and the pregelatinized cross-linked starch are stirred and mixed to homogenize and mixed with shortening. Since the preparation was carried out in such a manner that it was charged in batches and stirred until it became a paste, all the materials could not be mixed at once.

  Furthermore, according to the techniques disclosed in Patent Documents 1 and 2, the product has a smell and taste peculiar to processed starch, and the cost is increased. The current situation is that it has fallen and is not common in the market.

  Therefore, an object of the present invention is a method for producing a puff-like puffed food having a sufficient volume and having an excellent flavor and texture. It is an object of the present invention to provide a method for producing a puffed puffed food in which the production process is simplified.

  In order to achieve the above object, the method for producing a puffed puffed food according to the present invention is produced by adding at least one selected from compressive force, impact force, frictional force and shearing force to rice grains or rice flour. Mixing mixed flour for puffed puffed food containing at least a modified rice flour having a degree of 4.5 or more and an amylograph pasting maximum viscosity of 500 BU or less, eggs, fats and oils without heating The dough is prepared, and the dough is fired.

  According to this, the steps (I) and (I) of adding water and fats and boiling in a pan and adding the flour to the gelatin (II) and (II) are transferred to a mixer ball and divided into multiple times. The dough preparation process which has been performed by the three steps of the step (III) of adding the egg and mixing the dough can be simplified to one, and the shoe-skinned swollen food can be produced with high production efficiency. be able to. That is, since it is not necessary to change the container from the pan to the ball, equipment and labor are saved, and complicated temperature management is not necessary, so that the working time can be shortened. In particular, in Step III, conventionally, eggs were divided into a plurality of times, and craftsmanship techniques were required to mix them so that they became familiar with the dough. Eggs can be added at once and the dough can be easily prepared by simply mixing. Then, a puffed puffed food having a sufficient volume and a texture that is excellent in both crispness and crispy feeling can be obtained.

  In the method for producing a puffed puffed food of the present invention, it is more preferable that the mixed powder for puffed puffed food contains 1 to 100% by mass of the modified rice flour.

  In the method for producing puffed puffed food of the present invention, the mixed powder for puffed puffed food is produced from 30 to 100% by mass of the modified rice flour, and the flour excluding the modified rice flour and / or from them. It is more preferable to contain 0-70 mass% of starches.

  According to the present invention, the dough can be prepared by mixing all the materials at once without going through the process of heat-treating the wheat flour into α, so that it is possible to efficiently produce a shoe-skinned swollen food. it can. In addition, the puffed puffed food that has sufficient volume, can make use of the taste and flavor of rice flour and rice grains, and is superior in both crispness and crispy feeling compared to conventional shoe skin made of wheat flour. Can be provided.

  The puffed puffed food in the present invention is a bread dough made of puff pastry, in addition to a pouched cream, eclairs, swan, burr presto, ring shoe, fried shoe, etc. Among the layers obtained by baking on another dough, a layer formed on the surface is also included.

[Mixed powder for puffed puffed food]
The mixed flour for puffed puffed food of the present invention is produced by adding at least one selected from compression force, impact force, friction force and shear force to rice grains or rice flour, and the swelling degree is 4.5 or more. In addition, it contains at least modified rice flour having a maximum amylograph gelatinization viscosity of 500 BU or less.

  It is preferable that the mixed powder for puffed puffed food contains 1 to 100% by mass of the modified rice powder. This is because a sufficient effect cannot be obtained when the content is less than 1% by mass. Moreover, it is more preferable to contain 30-100 mass% of said modified rice flour, and 0-70 mass% of wheat flour, and it is especially preferable to contain 60-100 mass% of said modified rice flour, and 0-40 mass% of wheat flour. preferable. The higher the content of the modified rice flour, the higher the shoe skin-like puffed food that is excellent in volume, flavor and texture. On the other hand, when the content rate of wheat flour becomes high, there is no apparent volume and the texture becomes hard.

(Modified rice flour)
The modified rice flour is rice flour obtained by adding at least one selected from compressive force, impact force, friction force and shear force to rice grains or rice flour, and partially damaging starch, for example, for sake brewing Preferred examples include rice flour produced during the production of sake rice and white rice bran.

  The modified rice flour needs to have a degree of swelling of 4.5 or more, preferably 5 to 12, and more preferably 6 to 10. If the degree of swelling is less than 4.5, the characteristics of the modified rice powder as described above cannot be obtained. The degree of swelling is a value measured as follows. That is, 1 g of rice flour as a sample is dispersed in 100 cc of water, centrifuged for 30 minutes, divided into a gel layer and a supernatant, the weight of the gel layer is measured, and the weight of the gel layer at this time is A. Then, the gel layer is dried at 105 ° C. for 3 hours, and the weight of the dried gel layer is defined as B. The value of A / B is taken as the degree of swelling. In addition, the swelling degree of the rice flour obtained by pulverizing the sticky rice is about 2 to 3.6.

  The modified rice flour needs to have a maximum amylograph pasting viscosity of 500 BU or less, preferably 400 BU or less, and more preferably 300 BU or less. When the maximum amylograph pasting viscosity exceeds 500 BU, the characteristics of the modified rice flour as described above cannot be obtained. The maximum amylograph gelatinization viscosity is the maximum viscosity when the change in the gelatinization degree of wheat flour is measured with an amylograph tester, and an aqueous suspension containing a sample with a solid content of 50 g in a measurement container of the amylograph tester. After putting 500 g in the apparatus and raising the temperature at 1.5 ° C./min, the temperature is maintained at the same temperature for 30 minutes after reaching 95 ° C., and the maximum viscosity during this period is defined as the maximum viscosity of amylograph gelatinization. In addition, the amylograph gelatinization highest viscosity of the rice flour obtained by pulverizing the sticky rice is about 700 to 1000 BU.

  The modified rice flour preferably has a degree of gelatinization of 50 to 90%, more preferably 60 to 85%. If the degree of alpha is less than 50%, the characteristics of the modified rice flour as described above cannot be obtained. If the degree of alpha exceeds 90%, a smooth batter cannot be obtained and workability is inferior.

(Other flour)
The mixed flour for puffed puffed food of the present invention may further contain flour other than the modified rice flour.

  As the cereal flour, not only rice flour other than the modified rice flour, wheat flour, beans flour, and cereal flour such as corn flour, but also flour such as potatoes and nuts are used.

(Starch)
The mixed powder for puffed puffed food of the present invention may further contain starches.

  Examples of the starches include starch raw materials such as tapioca, potato, wheat, sweet potato, and modified starches obtained by chemical treatment (etherification, esterification, crosslinking, oxidation, acid decomposition) of these starch raw materials. What is manufactured from flour other than quality rice flour is used.

[Shooting puffed food]
Next, a method for producing a puffed puffed food using the mixed powder for puffed puffed food of the present invention will be described.

  The puffed puffed food of the present invention is obtained by mixing the above mixed powder for puffed puffed food with eggs, fats and oils without heating, preparing a dough, and baking the dough. .

  The egg is not particularly limited as long as it is an egg used in conventional shoe dough, for example, whole egg, egg yolk, egg white, egg having a changed mixing ratio of egg yolk and egg white, raw egg, frozen egg, Powdered eggs and the like can be used. In addition, since the protein is not denatured, raw eggs are preferable. The amount of the egg added is preferably 50 to 200% by mass with respect to 100 parts by mass of the mixed powder for puffed foods.

  If the said fats and oils are edible fats and oils, it will not specifically limit, For example, shortening, lard, margarine, fat spread, butter, other liquid oils, etc. are used. In addition, margarine is preferable from the viewpoint of shape retention and flavor. The amount of the edible oil / fat added is preferably 60 to 85% by mass with respect to 100 parts by mass of the mixed powder for puffed puffed food.

  The water is preferably 100 to 200% by mass of water with respect to 100 parts by mass of the mixed powder for shoe skin-like puffed food.

  In addition to the above raw materials, salt, saccharides, seasonings, swelling agents, fragrances and the like may be added to the dough.

  Mixing in the preparation of the dough is not particularly limited and can be used as long as the dough is uniformly mixed. For example, all the raw materials of the puffed food are put in a mixer ball and mixed at room temperature. Etc. In addition, the method of adding eggs was conventionally added in several times, but in the present invention, it can be added together with other materials at once and is simple.

  Baking may be performed in the same manner as a conventional method for baking shoe dough. For example, using an oven or the like, firing is performed for 30 to 50 minutes at 190 to 210 ° C. in the upper flame and 180 to 200 ° C. in the lower flame.

  The shoe skinned puffed food of the present invention thus obtained swells in the same manner as or more than the shoe skin puffed food using pregelatinized flour and has a sufficient volume for appearance. Moreover, compared with the conventional shoe skin, it has a crispness, a crispy feeling, and an excellent texture. Furthermore, the taste and flavor of the modified rice flour can be utilized.

  Hereinafter, the present invention will be described more specifically with reference to examples. In each of the following test examples, white rice bran (swelling degree = 6.8, amylograph maximum viscosity = 120 BU, α degree = 76.7%) was used as the modified rice flour. As the rice flour (commercial product), a rice bran powder product (swelling degree = 3.6, amylograph maximum viscosity = 990BU, α degree = 35.9%) was used.

[Test Example 1] (Evaluation of appearance and texture)
The dough of Example 1-1 and Comparative Examples 1-1 to 1-3 was prepared by mixing the blending amounts (unit: mass%) shown in Table 1 below.

The doughs of Example 1-1 and Comparative Examples 1-1 and 1-2 were mixed at a low speed for 1 minute and at a medium to high speed for 4 minutes, and all the materials were put into a mixer ball at once to confirm uniformity. The dough was prepared. Next, each dough was put into a squeezed bag, and 5 g was squeezed out on the top plate, and baked for 35 minutes at 200 ° C. on the top and 190 ° C. on the bottom using an oven to obtain a puff-like puffed food.
The dough of Comparative Example 1-3 was first melted in a pan and charged with margarine, water, and salt and boiled. Next, the sieved flour was added and mixed well with heating until the dough did not collect and stick to the pan. After that, the dough was transferred to a mixer bowl, and the eggs were divided into 4 times while mixing at medium speed. When it became uniform, it was further mixed for 30 seconds as oysters. The dough was put into a squeezed bag, and 5 g was squeezed out on the top plate before cooling, and baked for 35 minutes at 200 ° C. and 190 ° C. using an oven to obtain a puffed puffed food.
About the shape of the obtained shoe skin-like puffed food, an external appearance photograph is shown in FIG. Table 2 shows the evaluation of the appearance and texture.

From the above results and FIG. 1, the shoe-skinned puffed food of Example 1-1 produced using the mixed flour containing the modified rice flour has a voluminous appearance, compared to Comparative Example 1-3 by the conventional manufacturing method. Also, the surface was white and the color was excellent. Moreover, it had a rice flavor and a crispy texture that was excellent in both flavor and texture.
On the other hand, the shoe skinned puffed foods of Comparative Examples 1-1 and 1-2 almost did not swell, and in particular, the shoe skinned puffed food of Comparative Example 1-2 spread sideways. In addition, the shoe skinned puffed food of Comparative Example 1-3 manufactured through procedures such as pre-gelatinization by heating and mixing the eggs in four portions has a visually voluminous feel and a soft feeling as a texture. Although there was, there was a texture with a crack. Moreover, compared with the shoe skinned puffed food of Example 1-1, the baking color was dark.

[Test Example 2] (Sensory evaluation)
The dough of Example 2-1 and Comparative Examples 2-1 and 2-2 was prepared by mixing the blending amounts (unit: mass%) shown in Table 3 below.

The doughs of Example 2-1 and Comparative Example 2-1 were prepared by mixing each of the above ingredients at once in a mixer ball, mixing for 1 minute at low speed, and 4 minutes at medium to high speed, and confirming homogenization. did. Next, each dough was put into a squeezed bag, and 5 g was squeezed out on the top plate, and baked for 35 minutes at 200 ° C. on the top and 190 ° C. on the bottom using an oven to obtain a puff-like puffed food.
The dough of Comparative Example 2-2 was first melted in a pan and charged with margarine, water, and salt and boiled. Next, the sifted flour was added and mixed well while heating until the dough did not collect and stick to the pan. After that, the dough was transferred to a mixer bowl, and the eggs were divided into 4 times while mixing at medium speed. When it became uniform, it was further mixed for 30 seconds as oysters. The dough was put into a squeezed bag, and 5 g was squeezed out on the top plate before cooling, and baked for 35 minutes at 200 ° C. and 190 ° C. using an oven to obtain a puffed puffed food.
The texture of the resulting puffed puffed food was evaluated by 10 panelists. The average value of the results is shown in Table 4. Note that the crispy feeling was 5: very crispy, 4: crispy, 3: slightly crispy, 2: almost no crispy, 1: no crispy. The flavor was 5: very good, 4: good, 3: slightly good, 2: slightly bad, 1: bad.

From the above results, the shoe skinned puffed food of Example 2-1 produced using the mixed flour containing the modified rice flour was high in both crispy feeling and flavor.
In contrast, the shoe skinned puffed foods of Comparative Examples 2-1 and 2-2 produced using wheat flour or pregelatinized starch without the modified rice flour had lower scores in both crispy and flavor, and the texture It was inferior.

It is an external appearance photograph of the shoe skin-like puffed food of Example 1-1 and Comparative Examples 1-1 to 1-3.

Claims (3)

  It is manufactured by adding at least one selected from compressive force, impact force, friction force and shear force to rice grains or rice flour, and has a swelling degree of 4.5 or more and a maximum amylograph gelatinization viscosity of 500 BU or less. A mixed-powder for puffed puffed food containing at least quality rice flour, eggs, oils and fats, and water are mixed without heating to prepare a dough, and the dough is baked. A method for producing puffed food.   The method for producing a puffed puffed food according to claim 1, wherein the mixed powder for puffed puffed food contains 1 to 100% by mass of the modified rice flour.   The mixed flour for puffed puffed food contains 30 to 100% by mass of the modified rice flour, 0 to 70% by mass of starch excluding the modified rice flour and / or starch produced from the cereal. Item 3. A method for producing a puffed puffed food according to Item 1 or 2.