CN-122028802-A - Method for producing heat-treated cereal flour

Abstract

The present invention relates to a method for producing heat-treated cereal flour, comprising a step of producing heat-treated cereal flour by mixing water with cereal flour using an extruder, and heating and pressurizing the mixture, wherein a cooling die is attached to an outlet of an object to be heat-treated in the extruder. In the cooling die, an opening area of an outlet opening toward the extrusion direction of the extruder is preferably 20mm 2 or more, and a total length of the cooling die in the extrusion direction of the extruder is preferably 60mm or more. The extruder is preferably a twin screw extruder.

Inventors

• NAKAHATA DAIGO
• Shibamoto Yoshiyuki
• KIMURA SEIJI
• Beicun Shuma
• AKAISHI TOMOHISA
• FUTAKATA TAKASHI
• Tianjin Tian Gongzheng
• SHIGEMATSU TORU
• ITO KOICHI

Assignees

• 株式会社日清制粉集团本社
• 日清制粉株式会社
• 日商日清制粉唯悠纳股份有限公司
• 日清制粉预拌粉株式会社

Dates

Publication Date

20260512

Application Date

20250321

Priority Date

20240329

Claims (10)

1. 1. A process for producing heat-treated cereal powders, comprising the steps of mixing water with cereal powders using an extruder, heating and pressurizing the mixture to produce heat-treated cereal powders, A cooling die is mounted at the outlet of the heat-treated material in the extruder.
2. 2. The method for producing heat-treated cereal flour as claimed in claim 1, wherein an opening area of the outlet opening to the extrusion direction of the extruder in the cooling die is 20mm 2 or more, and a total length of the cooling die in the extrusion direction of the extruder is 60mm or more.
3. 3. The method for producing heat-treated cereal flour as claimed in claim 1, wherein the cooling die has a ratio expressed by (opening area of outlet opening mm 2 )/(screw diameter of extruder mm) of 0.11 to 11.8.
4. 4. The method for producing heat-treated cereal flour of claim 1, wherein the extruder is a twin screw extruder.
5. 5. The method for producing heat-treated cereal flour as claimed in claim 1, wherein the cooling die has a double pipe structure having an outer pipe and an inner pipe located inside the outer pipe, and wherein the refrigerant is circulated between the outer pipe and the inner pipe, and the content is cooled by heat exchange with the refrigerant.
6. 6. The method for producing heat-treated cereal flour as claimed in claim 1, wherein the amount of water mixed into the cereal flour in the extruder is 40 parts by mass or more relative to 100 parts by mass of the cereal flour.
7. 7. A heat-treated cereal flour produced by the production method according to any one of claims 1 to 6.
8. 8. A food product using the heat-treated cereal flour of claim 7.
9. 9. A food composition comprising the heat-treated cereal flour according to claim 7.
10. 10. A method for improving aging resistance of a food, which comprises using the heat-treated cereal flour according to claim 7.

Description

Method for producing heat-treated cereal flour Technical Field The present invention relates to a method for producing heat-treated cereal flour, food using heat-treated cereal flour, and a method for improving aging resistance of food using heat-treated cereal flour. Background Patent document 1 describes a method for producing a baked product or a leather-based mixture, comprising adding only 40 to 45% by weight of water to raw wheat flour, and performing a wet heat treatment by pressure heating using a single screw extruder to obtain wet heat treated wheat flour having a degree of gelatinization of 85% or more and a viscosity of 500b.u. or less, wherein 1 to 30% by weight of the wet heat treated wheat flour is added to the wheat flour used in the mixture. Patent document 2 describes a method for producing a meat-like food using a cooling die. Prior art literature Patent literature Patent document 1 Japanese patent laid-open publication No. 2003-061600 Patent document 2 us 2019/0364925 A1 Disclosure of Invention However, the conventional technique described in patent document 1 is insufficient in producing heat-treated cereal flour that can impart good taste and resistance to deterioration with time to a food. Patent document 2 relates to a meat-like food, and no study has been made on the effect of heat-treating cereal flour to improve the good taste and resistance of the taste to deterioration with time. The present inventors have conducted intensive studies on a method for producing a novel cereal flour material having excellent taste and resistance imparting effect against deterioration of taste with time by using an extruder. As a result, it has been found that by installing a cooling die on an extruder, heat-treated cereal flour which can impart good texture and resistance of texture to deterioration with time to foods can be obtained. The present invention is based on the above-described findings, and provides a method for producing heat-treated cereal flour, comprising a step of producing heat-treated cereal flour by mixing water with cereal flour using an extruder and heating and pressurizing the mixture, wherein a cooling die is attached to an outlet of the extruder. The present invention also provides heat-treated cereal flour produced by the above production method, food using the heat-treated cereal flour, food composition, and method for improving aging resistance of food. Detailed Description The present application will be described below based on preferred embodiments thereof. The upper limit and the lower limit described in the present specification may be combined without particular limitation. In addition, in the present specification, "taste" includes moist taste. The present inventors have found that the following problems have arisen when a heat-treated cereal flour is desired to be obtained by adding moisture in the heating and pressurizing step of an extruder. In order to form heat-treated cereal flour which can give a food having a good texture and excellent resistance to deterioration with time of the texture, it is preferable to add a large amount of water during the heat treatment by an extruder. On the other hand, it is known that if a large amount of water is added when the extruder is heated and pressurized, the viscosity of the cereal powder dispersion liquid, which is a mixture of water and cereal powder, at the outlet of the extruder becomes low, and the pressure in the extruder becomes low. Further, it is also known that if a large amount of water is added during heating and pressurizing by the extruder, the viscosity of the mixture of water and the cereal flour is lowered, and the cereal flour dispersion liquid is discharged from the extruder outlet, whereby the heat-treated cereal flour cannot be stably produced. Accordingly, the present inventors have installed a cooling die at the outlet of the extruder to increase the pressure inside the extruder. As a result, the cereal flour can be stably discharged from the outlet of the extruder, and the heat-treated cereal flour having the effects of ensuring production stability, imparting excellent texture to foods, and imparting resistance to deterioration of texture with time can be successfully produced. Further, the present inventors have found that even when the water addition rate is relatively low (for example, when the water addition rate is lower than 46% by mass relative to the cereal flour), excellent taste and aging resistance can be improved by installing a cooling die. As described above, the present invention can increase the pressure inside the extruder by installing the cooling die at the outlet of the extruder. Thus, the side chains of the starch in the cereal flour are easily opened, and excellent taste can be imparted while maintaining the production stability, and an effect relating to the resistance to deterioration of the taste with time can be obtained. In the present specification, the cooling die me