CN-122028803-A - Method for producing heat-treated cereal flour

CN122028803ACN 122028803 ACN122028803 ACN 122028803ACN-122028803-A

Abstract

The method for producing heat-treated cereal flour comprises a first step of mixing cereal flour with saturated steam and/or water, and a second step of heating and pressurizing the mixture obtained in the first step at a pressurizing pressure of 0.2MPa or more and a heating temperature of 80 ℃ or more, and further mixing water and/or steam, wherein the amount of saturated steam used in the first step is [ A ], the amount of water used in the first step is [ B ], and the total of [ A ] and [ B ] is 5 to 68 parts by mass per 100 parts by mass of cereal flour, and the total of [ A ] and [ B ] and [ C ] is 40 parts by mass or more, using a twin screw extruder.

Inventors

NAKAHATA DAIGO
SATO HIROSHI
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 (11)

1. A method for producing heat-treated cereal flour, comprising the steps of: a first step of mixing saturated steam and/or water with the cereal flour, and A second step of heating and pressurizing the mixture obtained in the first step at a pressurizing pressure of 0.2MPa or more and a heating temperature of 80 ℃ or more using a twin screw extruder, and further mixing water and/or steam; when the amount of saturated steam used in the first step is [ A ], the amount of water used in the first step is [ B ], and the amount of water and/or steam used in the second step is [ C ], the total of [ A ] and [ B ] is 5 to 68 parts by mass, and the total of [ A ] and [ B ] and [ C ] is 40 parts by mass.
2. The method for producing heat-treated cereal flour as claimed in claim 1, wherein a part or all of the water and/or water vapor [ C ] used in the second step is saturated water vapor.
3. The method for producing heat-treated cereal flour as claimed in claim 1, wherein saturated steam is used in the first step.
4. The method for producing heat-treated cereal flour according to claim 1, wherein a ratio of an opening area of an outlet opening of an outlet die of the twin-screw extruder, which opening is opened in an extrusion direction of the extruder, to a screw diameter of the extruder (opening area of die mm 2 )/(screw diameter of extruder mm) is 0.11 or more and 11.8 or less.
5. The method for producing heat-treated cereal flour of claim 4, wherein the outlet die is a cooling die.
6. The method for producing heat-treated cereal flour as claimed in claim 5, wherein the length of the cooling die in the extrusion direction of the twin-screw extruder is 60mm or more and the opening area is 20mm 2 or more.
7. The method for producing heat-treated cereal flour as claimed in claim 5, wherein the cooling die has a double-pipe structure having an outer pipe and an inner pipe located inside the outer pipe, a refrigerant being disposed between the outer pipe and the inner pipe, and the cooling die cools the content by heat exchange with the refrigerant.
8. A heat-treated cereal flour produced by the production method according to any one of claims 1 to 7.
9. A food product using the heat-treated cereal flour of claim 8.
10. A food composition comprising the heat-treated cereal flour according to claim 8.
11. A method for improving aging resistance of a food, which comprises using the heat-treated cereal flour according to claim 8.

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 For example, patent document 1 describes a method for producing a baked product or a leather-based mixture, which is characterized by 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 properties of 85% or more of gelatinization degree and 500b.u. or less, and adding 1 to 30% by weight of the wet heat treated wheat flour to the wheat flour used in the mixture. For example, patent document 2 describes a method for producing a food product obtained by subjecting (a) a starch powder to an gelatinization treatment by an extruder, and describes adding moisture to cereal flour before the extruder is fed. Prior art literature Patent literature Patent document 1 Japanese patent laid-open publication No. 2003-061600 Patent document 2 Japanese patent application laid-open No. 2018-174925 Disclosure of Invention However, the conventional techniques are insufficient in stably producing heat-treated cereal flour which can impart good taste and resistance of taste to deterioration with time to foods. The present inventors have studied to produce a novel cereal flour material having excellent taste and a resistance imparting effect of the taste to deterioration with time by using a twin-screw extruder. As a result, it has been found that, in the early stage of feeding into an extruder, a specific amount of water and steam are mixed with the cereal flour and heated, and further, moisture is added also in the extruder step, whereby it is possible to obtain heat-treated cereal flour capable of improving the excellent taste and resistance of the taste to deterioration with time of foods by satisfying predetermined conditions. The present invention provides a method for producing heat-treated cereal flour, comprising a first step of mixing saturated steam and/or water with cereal flour, and a second step of mixing the cereal flour with saturated steam and/or water A second step of heating and pressurizing the mixture obtained in the first step at a pressurizing pressure of 0.2MPa or more and a heating temperature of 80 ℃ or more using a twin screw extruder, and further mixing water and/or steam; when the amount of saturated steam used in the first step is [ A ], the amount of water used in the first step is [ B ], and the amount of water and/or steam used in the second step is [ C ], the total of [ A ] and [ B ] is 5 to 68 parts by mass, and the total of [ A ] and [ B ] and [ C ] is 40 parts by mass. 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 the present specification, "mouthfeel" includes moist mouthfeel. (First step) The first step is a step of mixing saturated steam and/or water with the cereal flour as a pretreatment step of the extruder and heating the mixture. 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 a twin-screw extruder. In order to form heat-treated cereal flour which gives a food having a good texture and excellent resistance to deterioration with time of the texture, a large amount of water is preferably added during heat treatment. On the other hand, if a large amount of water is added when the twin-screw extruder is used for heating and pressurizing, the added cereal flour is blown out at the outlet of the extruder, and the heat-treated cereal flour cannot be stably produced. Further, as a result of the study by the inventors, it was found that the effect of stably producing the cereal flour and having excellent texture and resistance to deterioration with time can be obtained by mixing a predetermined amount of saturated steam and/or water with the cereal flour as a pretreatment step of the extruder, and then supplying the obtained mixture to the extruder and mixing the mixture with water again. The first step may be performed by a mixing device (mixer) having a mechanism for introducing the content into the extruder, which is connected to the inlet of the extruder. Such mixing devices (mixers) are generally referred to as "preconditioners" or "regulators. However, the first step is not limited to the mixing in the preconditioner (or regulator), and may b