JP7220535B2 - Method for producing wheat flour-containing food - Google Patents

Description

The present invention relates to a method for producing flour-containing food by molding dough containing wheat flour into an arbitrary shape and performing heat cooking such as boiling or baking without swelling of the dough due to yeast, leavening agent, etc. In particular, the present invention relates to a method for producing wheat flour-containing food that can easily cook even a molded dough having a portion or shape that is difficult to fully gelatinize to the center by ordinary cooking means.

A large number of foods containing wheat flour are known, such as noodles, noodle skins, breads, confectionery and the like. They are molded into various shapes and served cooked. For example, noodles and noodle skins (udon, hiyamugi, somen, buckwheat, Chinese noodles, pasta, dumplings, wontons, shumai skins, etc.) have various shapes such as linear, skin-like, granular, mochi-like, and various shapes. The dough is shaped into a thickness and size, and the shaped dough is cooked into an easily edible state (hereinafter referred to as edible state) by heat cooking such as boiling, grilling or steaming. Generally, the size that can be cooked into an edible state by heating is known empirically. For example, it is known that when the dough is extremely thickened or thickened for noodles and noodle skins, it is difficult to cook the dough to an edible state by ordinary cooking methods. In the case of very thick noodles such as Ise udon, it may take an hour or more to boil from the formed dough to the edible state. Furthermore, when the size of the molded dough is made thicker or thicker (for example, ultra-thick raw noodles), it can be boiled up to the center part no matter how long it is boiled, and can be made into an edible food. It's gone. This is because the thickness (thickness) from the surface to the center is too large, so the water content in the center cannot be increased to the level required for gelatinization by boiling, making it difficult to gelatinize the center. On the other hand, it is considered that the surface part is boiled and collapses because it cannot withstand the long-time boiling cooking. In addition, even if other cooking methods such as baking or steaming are selected instead of boiling, it is very difficult to heat and cook a shaped dough with an excessive distance (thickness) from the surface of the dough to the center. It was difficult (virtually impossible to cook).

For noodles, a technique for shortening the boiling time by immersing the noodle strings in water or the like to increase the moisture content, as a treatment before heat cooking, is known as a so-called fast-boiling noodle technique. For example, in Patent Document 1, an aqueous solution containing at least one selected from the group consisting of salt, saccharides and polysaccharides and/or oils and fats are applied to noodles in which only the surface and the vicinity thereof are pregelatinized for up to 5 minutes. Alternatively, there is disclosed a method for producing noodles characterized by subjecting the noodles to a step of spraying, or subjecting the noodles to a step of immersion in the aqueous solution and/or fats and oils. Further, in Patent Document 2, a boiling step of boiling the noodles to gelatinize the surface, a soaking step of soaking the boiled noodles in water to increase the water content of the noodles, and contacting the noodles with an organic acid to form noodle strips. A method for producing fast-boiled noodles is disclosed, which comprises an organic acid contacting step in which the pH of the noodles is 6 or less. Furthermore, in Patent Document 3, for the purpose of suppressing aging of cooked noodles during storage, raw noodles produced from raw material flour containing 5 to 40% by mass of processed starch are immersed in a pH-adjusted immersion liquid for 15 minutes or more. A production method is disclosed in which the product is cooked by heating after being cooked.

JP 2014-221024 A JP 2008-061556 A JP 2015-195764 A

However, the methods disclosed in Patent Documents 1 and 2 aim to boil and cook normal-sized noodle strings in a shorter time, that is, to shorten the boiling time (cooking time) while maintaining the quality of normal cooking. However, it is not assumed that it is possible to cook extremely thick noodle strings that are difficult to cook. For example, Patent Literature 1 is characterized by subjecting noodles in which only the surface and the vicinity thereof have been pregelatinized to a process such as immersion for up to 5 minutes. , discloses that when the soaking time exceeds 5 minutes, the noodle strings are softened and the texture is impaired.
In addition, as disclosed in Patent Document 3, for example, as Production Example 5, it can be seen that this is an improved technique for noodle strings that can be cooked normally. In addition, in the method of Patent Document 3, the thicker the noodle strings, the longer the soaking time is required, and the noodle strings may become brittle and even collapse during the immersion.

As described above, there has been no technique for cooking extra-thick noodle-string-like dough or thick noodle-skin-like dough into an edible state while maintaining food quality. Therefore, the object of the present invention is to provide a method for producing flour-containing food by molding dough containing wheat flour into an arbitrary shape and performing heat cooking such as boiling or grilling. To provide a method for producing a wheat flour-containing food which can be easily cooked even with a molded dough having a part or shape which is difficult to gelatinize sufficiently.

The above-mentioned objects include the steps of forming a raw material powder containing wheat flour and a dough containing water to prepare a formed dough, heat-treating the surface of the formed dough to prepare a surface-heat-formed dough, and the surface-heat-formed dough. is immersed in an immersion liquid containing water to prepare an immersion molded dough, wherein the molded dough is an ellipsoid consisting of "principal axes [A] [B] [C], [A] ≤ [B ]=[C], [A]≧ 4 mm, and [A]+[B]=14 mm”. The heat treatment is steam treatment and/or hot air treatment, and the surface heat-formed dough is immersed in the dipping liquid for 8 hours or longer. In the present invention, "wheat flour-containing food" refers to a dough containing wheat flour and not containing ingredients such as yeast and leavening agents that expand the dough. Flour-containing food that is formed into an arbitrary shape such as dumpling, round rice cake, square rice cake, irregular shape, etc., and is subjected to heat cooking such as boiling or grilling. Means a flour-containing food obtained from a molded dough having a part or shape that is difficult to gelatinize.

According to the present invention, in the method of producing flour-containing foods in which flour-containing dough is formed into an arbitrary shape and heat-cooked by boiling, grilling, or the like, gelatinization to the central portion is sufficiently prevented by ordinary cooking means. To provide a method for producing a flour-containing food that can cook even a molded dough having a difficult part or shape easily and in a short time (a short time required for the cooking process to make it edible). can.

The method for producing a wheat flour-containing food of the present invention includes the steps of forming a dough containing a raw material powder containing wheat flour and water to prepare a formed dough, and heat-treating the surface of the formed dough to prepare a surface heat-formed dough. a step of immersing the surface-heat-molded dough in an immersion liquid containing water to prepare an immersion-molded dough, wherein the molded dough is an ellipsoid consisting of "principal axes [A] [B] [C] , [A] ≤ [B] = [C], [A] ≥ 2.5 mm, and [A] + [B] = 14 mm. It has a shape, the heat treatment of the surface is steam treatment and/or hot air treatment, and the time of immersing the surface thermoformed dough in the immersion liquid is 8 hours or more. As a result, even if the molded dough has a part or shape that is difficult to fully gelatinize to the center by ordinary cooking means, in the step of immersing the molded dough in the immersion liquid, the immersion liquid is sufficiently applied to the center part of the molded dough. permeate the water and increase the moisture content. If the dip-formed dough is in this state, the flour-containing food, which has been difficult to cook until now, can be easily cooked to an edible state in a short time by subsequent heat cooking such as boiling, grilling, and steaming. can be done.

The molded dough with a size that can contain the stipulated ellipsoid is a part that is difficult to fully gelatinize to the center by ordinary cooking methods, unlike noodles, noodles, etc. with general thickness or thickness. Or is a molded dough having a shape. Therefore, the method of the present invention is required to render such shaped dough edible. As the ellipsoid, an ellipsoid with a major axis [A] of 2.5 mm [B] 11.5 mm [C] 11.5 mm, an ellipsoid of major axis [A] 3 mm [B] 11 mm [C] 11 mm, and a major axis [A] 4 mm [B] 10 mm [C] 10 mm ellipsoid, major axis [A] 5 mm [B] 9 mm [C] 9 mm ellipsoid, major axis [A] 6 mm [B] 8 mm [C] 8 mm ellipsoid, major axis [A ] 7 mm [B] 7 mm [C] 7 mm ellipsoid (sphere). The main axis [A] is preferably 3 mm or more. The shape of the molded dough is not particularly limited as long as it can enclose the ellipsoid. etc.

In the present invention, the step of preparing the molded dough can be carried out according to a conventional method. For example, the dough obtained by kneading the raw material powder containing wheat flour, water, and other materials with a mixer is mixed with a machine such as a confectionery / bread making machine or a noodle making machine, or manually. Mold into a shaped dough. In order to fully gelatinize the center part, it is considered advantageous to increase the amount of water in the dough production stage to make a highly hydrated dough, but in the method of the present invention, even with a normal amount of water Also, even dough with low water content can be made edible. In the present invention, the amount of water added to the mass of the raw material flour in the dough is preferably adjusted to such an extent that the dough before the molding process can be held lightly by hand. Specifically, it is usually 25 to 40% by mass. It is preferably 25 to 38% by mass. In the present invention, the amount of added water includes the water content of liquid materials (liquid eggs, liquid sugar, etc.) among other materials.

In the present invention, raw material flours other than wheat flour include cereal flours other than wheat flour such as buckwheat flour, rice flour, sorghum flour, corn flour and barley flour; tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch, sweet potato starch, sago Starches such as starches, rice starches, and processed starches obtained by physically or chemically processing these starches as raw materials; powdered gluten; soybean flour (whole fat, defatted), fibrous or granular soybean protein, and Processed soybean products such as dried soybeans are included. In the present invention, the content of wheat flour in the raw material flour is preferably 50% by mass or more. Other materials for the molded dough include edible oils and fats; sugars; amino acids such as alanine, glycine and lysine; seasonings such as sodium glutamate and salt; thickeners; emulsifiers; Dairy products such as milk, cheese, casein and powdered skim milk; and egg products such as dried eggs (whole eggs, egg yolks, egg whites) and liquid eggs (whole eggs, egg yolks, egg whites).

In the production method of the present invention, the heat treatment of the surface of the molded dough is performed by steam treatment and/or hot air treatment, so that the starch in the wheat flour is appropriately gelatinized in the surface layer of the molded dough, and the wheat flour is To obtain a surface-heat-formed dough having a protective layer in which the protein inside is moderately denatured. In the heat treatment, it is important to moderately gelatinize the starch in the surface layer of the molded dough and moderately denature the protein. In that respect, steam treatment and hot air treatment, in which the heat medium is gas (in steam treatment, the heat medium is water vapor, which is gaseous water), act effectively on the surface layer of the molded dough, and heat is transferred to the inside of the dough. It is considered to be effective due to its slow permeation. On the other hand, in the boiling process and the hot water shower process, in which the heat medium becomes liquid, liquid water is absorbed and permeated from the surface layer of the dough to the inside during the process, so the heat transfer is controlled so that it stays in the surface layer. is difficult, and is unsuitable as a means of heat treatment in the process. The heat treatment may be of a batch type or a continuous type, and can be selected according to the production scale and the like. The heat treatment temperature is not particularly limited as long as moderate gelatinization of starch and moderate denaturation of protein are possible. For example, the steam temperature is preferably 100 to 120° C. in the case of steam treatment, and 110 to 140° C. in the case of hot air treatment. The heat treatment time can be appropriately adjusted according to the size, shape, etc. of the molded dough.

In the step of heat-treating the surface of the molded dough, the degree of penetration of heat into the dough can be grasped to some extent from the yield of the surface-heated molded dough. In other words, it is possible to set and manage the heat treatment conditions according to the shape and size of the surface-heat-molded dough, using the yield of the surface-heat-molded dough as a guideline. Then, by performing heat treatment so that the yield of the surface heat-molded dough is within a certain range, the starch in the flour is more appropriately gelatinized and the protein in the flour is more properly gelatinized in the surface layer of the molded dough. It is possible to obtain a surface thermoforming fabric with a moderately modified protective layer. The yield of the surface-heating molding material is desirably 75 to 105% by mass, preferably 90 to 105% by mass, more preferably 95 to 105% by mass, based on the mass of the molding material. If the yield of the surface heat-molded fabric is higher than the above-mentioned stipulation, it is possible that the fabric was processed under conditions that allow moisture to permeate the interior of the fabric, and that heat transfer is not confined to the surface layer of the fabric. In addition, if it is lower than the above stipulation, it suggests the possibility that heat is transferred not only to the surface layer of the dough but also to the inside of the dough to the extent that the moisture inside the dough is lost. In addition, the yield of the surface thermoformed dough is obtained by measuring the mass of the molded dough and the mass of the surface thermoformed dough whose surface is heat-treated, and calculating the percentage of the mass of the surface thermoformed dough with respect to the mass of the molded dough. can be obtained by

In the production method of the present invention, a step of cooling the surface-heat-molded dough can be provided after the heat treatment is completed in order to keep the permeation of heat in the surface layer of the dough. The cooling step can be carried out by cooling means such as stationary cooling treatment, air cooling treatment, and water cooling treatment. The static cooling treatment is a process of cooling by standing still in a low-temperature environment at room temperature or below room temperature, and is sometimes referred to as natural cooling or standing cooling. The air cooling process is a process of cooling by direct or indirect contact with air supplied after being cooled to room temperature or below room temperature. The water cooling treatment is cooling by direct or indirect contact with room temperature water or cooling water under running water or by immersion. In the stationary cooling treatment or the air cooling treatment, it is more preferable to cover the surface heat-molded dough with a vinyl sheet or the like to prevent excessive drying of the surface layer of the dough. In the air-cooling treatment, it is more preferable to adjust the amount of air supplied to prevent excessive drying of the surface layer of the dough. The cooling step is preferably water-cooled from the viewpoint of cooling efficiency and prevention of excessive drying of the dough surface, and more preferably water-cooling under running water. The water cooling treatment by immersion is performed by adjusting the temperature of the immersion liquid used in the subsequent immersion step (the step of immersing the surface heat-molded dough in an immersion liquid containing water to prepare the immersion-molded dough). A cooling step can be included in the dipping step.

Next, in the present invention, the obtained surface heat molded dough is immersed in an immersion liquid containing water for 8 hours or more to prepare an immersed molded dough, whereby the immersion liquid sufficiently permeates to the center part of the molded dough. and increase the moisture content. Since the surface heat-formed dough has a protective layer in which the starch in the wheat flour is moderately gelatinized and the protein in the flour is moderately denatured in the surface layer, even if the immersion time is 8 hours or more, the molding The fabric never collapses. As the immersion liquid, water, or water containing organic or inorganic acids that can be used in foods such as phosphoric acid, acetic acid, lactic acid, citric acid, and malic acid, and/or pH adjusters such as salts thereof, alcohol, etc. preservatives, salt, amino acids, soy sauce, sugars and other flavorings or seasonings dissolved therein. The immersion temperature is not particularly limited, but is preferably 5 to 35°C, more preferably 10 to 25°C. The soaking time is not particularly limited as long as it is 8 hours or more, but at least it is necessary that the rate of increase in the amount of moisture in the dough is gradual, and the amount of moisture in the dough is saturated (no more moisture It is preferable that the immersion is carried out until reaching a state in which the amount cannot be increased and a state in which water absorption is difficult. Although the immersion time is affected by the size of the surface thermoformed material, it is preferably 10 hours or more, more preferably 12 hours or more, and 72 hours at the longest is sufficient. After the water content in the dough reaches a saturated state, the soaking process can be continued and the dough can be distributed in the soaked state as long as no food sanitation problem occurs. In the present invention, the water content of the dip-molded dough is preferably 60% by mass or more, more preferably 60 to 80% by mass, and particularly preferably 60 to 75% by mass. The yield of the dip-molded dough is preferably 120 to 280% by mass, more preferably 150 to 260% by mass, particularly preferably 180 to 240% by mass, based on the mass of the molded dough. The moisture content of the dough can be determined by a heat drying method (see, for example, "Hygiene Test Method/Note 2015" edited by the Pharmaceutical Society of Japan). The immersion process may be of a batch type or a continuous type, and can be selected according to the production scale and the like. Furthermore, the dipping step may be performed in a state in which the surface-heat-formed dough is packaged in a closed container such as a plastic bag together with the dipping liquid. With such a method, the immersion step becomes possible during distribution/storage (normal temperature or refrigeration), so the production time using factory equipment can be shortened.

In the method for producing a wheat flour-containing food of the present invention, the dipped dough obtained in the step of dipping in the dipping liquid is continuously subjected to heat cooking such as boiling, grilling, and steaming to make it edible. can do. Since the dip-molded dough has a sufficiently high water content all the way to the center, it can be cooked by any heat cooking means such as "boiling", "steaming", "simmering", "baking", "frying", and "frying". can be selected, and the time required to sufficiently heat the center portion is short, so cooking can be done in a short time. In addition, since the surface heat-formed dough is less likely to deteriorate in quality, such as the surface melting and collapsing during long-term immersion, it is stored and distributed in a sealed package with the immersion liquid, and the immersion process is carried out during the storage and distribution process. It is also possible to In this way, if the dip-molded dough is distributed in a state filled in a packaging container, it can be easily cooked to an edible state by the above-described heat cooking at a restaurant or at home, and it can be warmed in a short time. It can be served or eaten as is. Furthermore, since the dip-molded dough of the present invention can be easily made edible by any cooking means, it can be used as a substitute food for rice cakes, dumplings, etc., or as an ingredient for hot pot dishes and stir-fried dishes. It is possible, and it is a technology that can contribute to the expansion of the range of applications of foods using wheat flour.

EXAMPLES The present invention will be described in detail below with reference to examples.
[Examples A1 to A5, Comparative Examples A ratio 1 to A ratio 3]
1. Preparation of Molded Dough A A mixture of 100 parts of medium-strength wheat flour, 1 part of normal salt, and 34 parts of water was kneaded in a mixer to obtain a minced dough. This dough was molded into a strip with a width of 220 mm and a thickness of 10 mm by a roll-type rolling molding machine, and cut into a width of 10 mm by a kitchen knife cutting machine to form a square bar-shaped dough A (width 10 mm, thickness 10 mm, length 220 mm). was prepared.
2. Evaluation of surface heat treatment, immersion treatment, and edible state (Examples A1 to A5)
1. The following surface heat treatments were applied to the square bar-shaped molded material A prepared in . Next, water was used as the immersion liquid and immersion was performed for 12 hours to obtain the immersion-molded dough of each example. These were boiled in a boiling machine for 10 minutes, washed with water, cooled, and drained. Dashi soup was added to this, and it was eaten and evaluated as a udon-like food. All examples were in a good edible state.
A1: After being steamed for 2 minutes in a bamboo steamer, it was cooled with water.
A2: Tunnel type conveyer transfer type hot air heating device (live steam and steam aerofin) After treatment for 20 seconds at a setting of 100°C, the sample was unboxed and cooled to room temperature.
A3: After treatment at 90° C. for 30 seconds with a tunnel type conveyer transfer type hot air heating device (electric heater), the sample was unboxed and cooled to room temperature.
A4: After heating by spraying steam from above and below for 3 seconds with a tunnel-type net conveyor transition type steam blowing device, the sample was cooled by a water shower.
A5: Placed on a wire mesh plate, treated in a gas jet oven set at 110° C. for 30 seconds, and then air-cooled.
3. Evaluation of surface heat treatment, immersion treatment, and edible state (comparative example A ratio 1 to A ratio 3)
1. Using the square bar-shaped molded dough A prepared in 1, the following surface heat treatment and immersion treatment were performed, and it was evaluated whether it could be made edible.
A ratio 1: Square bar-shaped formed dough A was boiled for 5 seconds in a boiling pot, washed with water and cooled, and then immersed in water for 12 hours as an immersion liquid. I tried to take it out of the dipping bath, but it was soggy and soft that it lost its shape.
A ratio 2: Square bar-shaped molded dough A was boiled in a boiling pot for 2 minutes, washed with water and cooled, and then immersed in water for 8 hours as an immersion liquid. Next, it was boiled in a boiling machine for 90 minutes, but the core was hard and it was not cooked, so it was not suitable for eating. In addition, the appearance of the product was considerably broken by boiling.
A ratio 3: Square bar-shaped formed dough A was steamed for 5 minutes in a bamboo steamer, washed with water and cooled, and then immersed in water for 6 hours as an immersion liquid. Next, it was boiled for 90 minutes, but the core was hard and it was not cooked, so it was not suitable for eating. In addition, the appearance of the product was considerably broken by boiling.

[ Reference Examples B1 to B4, Reference Example B Ratio 1]
1. Preparation of Formed Dough B 100 parts of semi-strong wheat flour, 1 part of normal salt, 0.2 parts of powdered kansui, 1 part of glycine, and 32 parts of water were kneaded in a mixer to obtain a minced dough. This dough was formed into a strip having a thickness of 3 mm by a roll-type rolling machine. This was cut to a width of 40 mm and a length of 150 mm by a rotary cutter to prepare a strip-shaped molded material B.
2. Evaluation of surface heat treatment, immersion treatment, and edible state ( Reference Examples B1 to B4)
1. The following surface heat treatments were applied to the strip-shaped molded material B prepared in . Next, water was used as the immersion liquid and immersion was performed for 12 hours to obtain the immersion molded dough of each reference example. This was used as an ingredient for stir-fried vegetables, and the food was evaluated after stir-fried cooking. All the reference examples were in a good edible state.
B1: After being steamed for 2 minutes in a steamer, it was washed with water and shower-cooled.
B2: Heated for 2 minutes with a tunnel-type conveyor transfer type steam heating device.
B3: Treated at 85° C. for 60 seconds with a tunnel type conveyer transfer type hot air heating device (live steam and steam erofin). Then, after removing rough heat by air cooling, it was temporarily placed in a box and cooled to room temperature.
B4: Heat treated for 3 seconds with a tunnel-type net conveyor transfer type steam blower.
3. Evaluation of surface heat treatment, immersion treatment, and edible state ( reference example B ratio 1)
1. Using the strip-shaped molded dough B prepared in 1., the following surface heat treatment and immersion treatment were performed, and it was evaluated whether it could be edible.
B ratio 1: The strip-shaped molded material B was heat-treated for 10 seconds in a conveyer transfer type hot water shower device, and then immersed in water as the immersion liquid. After 12 hours, it was tried to take it out of the immersion bath, but it was soggy and soft that it lost its shape.

[Examples C1 to C5, Comparative Example C ratio 1]
1. Preparation of Molded Dough C 90 parts of semi-strong wheat flour, 10 parts of processed tapioca starch, 1 part of normal salt and 36 parts of water were kneaded in a mixer to obtain a minced dough. This dough was molded into noodle strips having a thickness of 4 mm by an extruder and cut into strips C having a length of 150 mm and a width of 40 mm.
2. Evaluation of surface heat treatment, immersion treatment, and edible state (Examples C1 to C3)
1. The strip-shaped molded dough C prepared in 1. was steamed for 2 minutes in a bamboo steamer to heat the surface, and then cooled with water. Then, the dough was immersed for 12 hours using a Japanese-style seasoning liquid as the immersion liquid to obtain dip-molded doughs of Examples C1 to C3. The processed foodstuffs of each example were produced by subjecting this to the following treatments. After making a set of two pieces of this so as to sandwich disposable chopsticks, it was grilled on charcoal fire to the extent that both sides were browned, and eating evaluation was performed. All examples were in a good edible state.
C1: Boiled in a boiling machine, washed with water and cooled, then packed in nylon bags one by one.
C2: After being steamed in a steamer and cooled, each piece was packed in a nylon bag.
C3: Each piece was packaged in a retort packaging material and subjected to retort treatment at 93°C for 30 minutes.
3. Evaluation of surface heat treatment, immersion treatment, and edible state (Example C4)
1. The strip-shaped molded dough C prepared in 1. was steamed for 2 minutes in a bamboo steamer to heat the surface, and then cooled with water. Then, the dough was immersed for 24 hours using an organic acid aqueous solution (having an organic acid concentration such that the pH of the dough after immersion was 5.0 or less) as the immersion liquid, to obtain an immersion molded dough of Example C4. This was boiled in a boiling machine, washed with water and cooled, then packed individually in a heat-resistant bag and sterilized by heating at 93°C for 30 minutes to prepare a boiled processed food material. This was heated with a gridiron to such an extent that both sides were browned, and eating was evaluated. It was in good edible condition.
4. Evaluation of surface heat treatment, immersion treatment, and edible state (Example C5)
2. After the surface heat treatment and immersion treatment were performed in the same manner as in , the liquid was drained off in a colander, each piece was packed in a nylon bag, slowly frozen in a freezer, and stored. After 10 days, this was put into a heated soup pot as an ingredient of Kenchin-nabe, and eating evaluation was carried out. It was in good edible condition.
5. Evaluation of surface heat treatment, immersion treatment, and edible state (comparative example C ratio 1)
1. The following surface heat treatment and immersion treatment were performed using the strip-shaped molded dough C prepared in 1., and it was evaluated whether it could be made edible.
C ratio 1: Strip-shaped molded dough C was boiled for 5 seconds in a boiling pot, washed with water and cooled. Then, it was immersed for 12 hours using a Japanese-style seasoning liquid as the immersion liquid. I tried to remove it from the dipping tank, but it was soggy and soft that it lost its shape.

[ Reference Examples D1 to D6]
1. Preparation of forming dough D 45 parts of semi-strong wheat flour, 45 parts of medium-strength wheat flour, 10 parts of processed tapioca starch, 3 parts of powdered oil, 1 part of normal salt, 1 part of sodium acetate-based bacteriostatic agent, 2 parts of alcohol (75 degrees), The mixture was mixed with 31 parts of water and kneaded with a mixer to obtain a bean curd lees-like dough. This dough was molded into noodle strips using a roll molding machine and cut into strips D having a length of 150 mm, a width of 50 mm and a thickness of 3 mm.
2. Evaluation of surface heat treatment, immersion treatment, and edible state ( Reference Examples D1 and D2)
1. The strip-shaped molded material D prepared in 1. was subjected to surface heat treatment by heating for 30 seconds in a tunnel-type conveyer transfer type steam heating device, and then cooled by tap water shower. Then, dipping was performed for 8 hours using a Japanese-style seasoning liquid as the dipping liquid to obtain dip-formed doughs of Reference Examples D1 and D2. This was boiled in a boiling machine, washed with water, cooled, and drained to obtain a strip-shaped boiled product D. A boiled processed food material ( Reference Example D1) was produced by packing every 10 sheets of this strip-shaped boiled product D in a nylon bag. In addition, after adjusting the strip-shaped boiled product D to pH 4.0 with an aqueous lactic acid solution, every 10 sheets were packaged in a retort packaging material and subjected to retort treatment at 93 ° C. for 30 minutes. Reference Example D2) was prepared. These were heated with a gridiron to such an extent that both sides were browned, and eating was evaluated. All reference examples were in a good edible state.
3. Evaluation of surface heat treatment, immersion treatment, and edible state ( Reference example D3)
1. The strip-shaped molded dough D prepared in 1. was steamed for 2 minutes in a bamboo steamer to heat the surface, and then washed with water and cooled. Then, each piece was wrapped in a nylon bag with a Japanese-style seasoning liquid used as an immersion liquid, and after immersion treatment at room temperature for 12 hours, it was transferred to a freezer and frozen storage as it was. Eating evaluation was carried out by putting it in a frozen state as an ingredient of Kenchin-nabe and simmering it. It was in good edible condition.
4. Evaluation of surface heat treatment, immersion treatment, and edible state ( Reference example D4)
1. The strip-shaped molded dough D prepared in 1. was steamed for 150 seconds in a bamboo steamer to subject the surface to heat treatment, and then water-cooled. Next, immersion is performed for 12 hours using a Japanese-style seasoning liquid as the immersion liquid, and this is drained, packaged in a retort packaging material, and subjected to retort treatment at 93 ° C. for 30 minutes to produce a food that can be stored at room temperature. bottom. This was lightly grilled on both sides with a griddle, wrapped in seaweed, and evaluated for eating. It was in good edible condition.
5. Evaluation of surface heat treatment, immersion treatment, and edible state ( Reference Example D5)
1. The strip-shaped molded material D prepared in 1. was subjected to surface heat treatment by heating for 150 seconds in a tunnel-type conveyor transfer type steam heating device, and then air-cooled. Next, as the immersion liquid, a liquid whose pH was adjusted with an organic acid (with an organic acid concentration such that the pH of the fabric after immersion was 5.0 or less) was used for 8 hours of immersion. Then, the product was packed in a heat-resistant bag and subjected to steam heat treatment at 93° C. for 35 minutes to produce a product that can be stored at room temperature. This was used as an ingredient for stir-fried vegetables, and the food was evaluated after stir-fried cooking. It was in good edible condition.
6. Evaluation of surface heat treatment, immersion treatment, and edible state ( Reference Example D6)
1. The strip-shaped molded material D prepared in 1. was subjected to a surface heat treatment by heating for 10 seconds with a tunnel type net conveyor transfer type steam blowing device, and then air-cooled. Then, it was immersed for 8 hours using a soy sauce-based seasoning liquid as an immersion liquid to obtain a dip-molded dough D6 of Reference Example D6. After baking this in a jet oven, it was packed and stored in a freezer. Eating evaluation was carried out by putting it in a frozen state as an ingredient of Kenchin-nabe and simmering it. It was in good edible condition.

[ Reference Examples E1 and E2]
1. Preparation of Molded Dough E 50 parts of barley flour, 40 parts of durum wheat flour, 10 parts of modified tapioca starch, 1 part of normal salt, 1 part of sodium acetate-based bacteriostatic preparation, and 32 parts of water were kneaded in a mixer to obtain okara. I got a textured dough. This dough was molded into noodle strips having a thickness of 2.5 mm by an extruder, and cut into strips E having a width of 20 mm and a length of 20 mm.
2. Evaluation of surface heat treatment, immersion treatment, and edible state ( Reference Example E1)
1. The small piece-shaped molded dough E prepared in 1. was steamed for 40 seconds in a bamboo steamer to heat the surface, and then washed with water and cooled. Then, it was immersed for 12 hours using a seasoning liquid containing vegetable and fruit juice as the immersion liquid to obtain the immersion-molded dough of Reference Example E1. This was boiled in a boiling machine, washed with water, cooled, and then packed in a nylon bag (150 g/bag) to produce a soup ingredient. This was used as an ingredient for pork miso soup and evaluated for eating. It was in good edible condition.
3. Evaluation of surface heat treatment, immersion treatment, and edible state ( Reference Example E2)
1. The small piece-shaped molded dough E prepared in 1. was steamed for 30 seconds in a bamboo steamer to heat the surface, and then washed with water and cooled. Next, immersion was performed for 12 hours using a bouillon soup seasoning liquid as an immersion liquid to obtain a dip-molded dough of Reference Example E2. After steaming this in a steamer, washing and cooling with water, it was packaged in a retort packaging material (solid content: 50 g/bag) together with an appropriate amount of soup, and subjected to retort treatment at 93 ° C. for 30 minutes to produce a retort processed food. . This was transferred to a heat-resistant container, warmed in a microwave oven, and evaluated for eating. It was in good edible condition.

[ Reference Example F1, Reference Example F Ratio 1]
1. Preparation of Molded Dough F1 100 parts of inner wheat soft flour and 30 parts of water were kneaded in a mixer to obtain a minced dough. This dough was formed into a band having a width of 220 mm and a thickness of 3 mm using a roll-type rolling machine, and then a sea bream-shaped punching die (maximum length: 50 mm) was used to prepare a sea bream-shaped molded dough F1.
2. Evaluation of surface heat treatment, immersion treatment, and edible state ( Reference example F1)
1. The sea bream-shaped molded dough F1 prepared in 1 was subjected to surface heat treatment by heating for 150 seconds in a tunnel-type conveyor transfer type steam heating device, and then air-cooled. Next, immersion was performed for 48 hours using a Japanese-style seasoning liquid as the immersion liquid to obtain the immersion-molded dough of Reference Example F1. This was packaged in a retort packaging material and subjected to retort treatment at 93° C. for 30 minutes to produce pot utensil materials. Eating evaluation was carried out by using this as an ingredient of the yosenabe. It was in good edible condition.
3. Evaluation of surface heat treatment, immersion treatment, and edible state ( reference example F ratio 1)
1. The sea bream-shaped molded dough F1 prepared in 1. was boiled in a boiling pot for 5 seconds, and then air-cooled. Then, immersion was performed for 48 hours using a Japanese-style seasoning liquid as the immersion liquid. I tried to take it out of the dipping bath, but it was soggy and soft that it lost its shape.

[ Reference example F2]
1. Preparation of Formed Dough F2 100 parts of inner wheat soft flour and 30 parts of water were kneaded in a mixer to obtain a minced dough. This dough was molded into a 3 mm-thick noodle belt with an extruder, and then a star-shaped punching die (maximum length: 30 mm) was used to prepare a star-shaped molded dough F2.
2. Evaluation of surface heat treatment, immersion treatment, and edible state ( Reference example F2)
1. The star-shaped molded dough F2 prepared in 1. was subjected to surface heat treatment by heating for 150 seconds in a tunnel-type conveyor transfer type steam heating device, and then air-cooled. Next, immersion was performed for 48 hours using a Japanese-style seasoning liquid as the immersion liquid to obtain the immersion-molded dough of Reference Example F2. This was packaged in a retort packaging material and subjected to retort treatment at 93° C. for 30 minutes to produce pot utensil materials. Eating evaluation was carried out by using this as an ingredient of the yosenabe. It was in good edible condition.

[Examples G1 to G3]
1. Preparation of Molded Dough G 100 parts of medium-strength wheat flour, 1 part of normal salt, and 25 parts of water were kneaded in a mixer to obtain a bean curd lees-like dough. This dough is molded into a strip with a width of 220 mm and a thickness of 10 mm by a roll-type rolling molding machine, and cut into a width of 10 mm by a kitchen knife cutting machine to form a rectangular bar-shaped dough G (width 10 mm, thickness 10 mm, length 220 mm). was prepared.
2. Evaluation of surface heat treatment, immersion treatment, and edible state (Examples G1 to G3)
1. The following surface heat treatments were applied to the square bar-shaped molding material G prepared in . Next, water was used as the immersion liquid and immersion was performed for 12 hours to obtain the immersion-molded dough of each example. This was boiled for 20 minutes in a boiling machine, washed with water, cooled, drained, and packed in a nylon bag to produce a boiled processed food material. After blanching this, soup stock was poured over it, and it was eaten and evaluated as a udon-like food. Examples G1 and G2 were slightly inferior to Examples A1 to A5 carried out with molded dough A, but were in a good edible state. Also, Example G3 was in an acceptable edible state, although inferior to Examples G1 and G2.
G1: Steamed for 2 minutes in a steamer and then cooled with water.
G2: After heat treatment for 3 seconds with a tunnel-type net conveyor transition type steam blower, water cooling was performed.
G3: Heated for 90 seconds in a gas jet oven set at 110°C.

[Example H1]
1. Preparation of Molded Dough H 100 parts of medium-strength wheat flour, 1 part of normal salt, and 40 parts of water were kneaded in a mixer to obtain a minced dough. This dough was molded into a strip with a width of 220 mm and a thickness of 10 mm by a roll type rolling molding machine, and cut into a width of 10 mm by a continuous kitchen knife cutting machine. ) was prepared.
2. Evaluation of surface heat treatment, immersion treatment, and edible state (Example H1)
1. After subjecting the square bar-shaped molded dough H prepared in 1 to surface heat treatment for 40 seconds in a gas jet oven (set at 110 ° C.), immersion for 12 hours using water as the immersion liquid, and the dipped molded dough of Example H1. got Next, this was boiled for 90 minutes in a boiling machine, washed with water, cooled, and drained. The surface after boiling was slightly dissolved by boiling. Dashi soup was added to this, and it was eaten and evaluated as a udon-like food. Although inferior compared to Examples A1 to A5, it was in an acceptable edible state.

Table 1 summarizes the results of the above examples.

From the above examples, a step of forming a raw material powder containing wheat flour and a dough containing water to prepare a formed dough, a step of heat-treating the surface of the formed dough to prepare a surface-heated formed dough, and the surface heating immersing the molded dough in an immersion liquid containing water to prepare the immersed molded dough, the surface heat treatment is steam treatment and / or hot air treatment, and the surface heat molded dough is dipped in the immersion liquid In the method for producing a flour-containing food in which the immersion time is 8 hours or more, the molded dough is an ellipsoid having a main axis [A] [B] [C], [A] ≤ [B] = [C], [A] ≥ 4 mm, and [A] + [B] = 14 mm. It was suggested that even a molded dough having a part or shape that is difficult to fully gelatinize to the part can be cooked easily and in a short time. On the other hand, in Comparative Examples A ratio 1, A ratio 2, C ratio 1, F ratio 1 in which the surface heat treatment was performed by boiling, and B ratio 1 in which the surface heat treatment was performed by hot water shower, a good edible state could not be obtained. This is thought to be because the heating medium is a liquid, and it is difficult to heat only the surface layer of the molded dough appropriately. In Comparative Example A ratio 3, in which the immersion time was 6 hours, a good edible state could not be obtained. It is considered that this is because the moisture content of the dip-molded dough does not rise sufficiently to the center, making it difficult to heat and cook. In addition, in the molded dough, in Examples G1 and G3 in which the amount of water added to the mass of the raw material flour is 25% by mass, and in Example H1 in which the amount of water added is 40% by mass, the same raw material flour and dough shape, and the amount of water added Compared to Examples A1 to A5, which are 34% by mass, food products in a slightly inferior edible state were finally obtained. Therefore, it was suggested that the amount of water added to the raw material flour in the dough is preferably 25 to 38% by mass. Furthermore, from the yield and moisture analysis results in each step of Examples and Comparative Examples, the yield of the surface heat-molded dough is preferably 75 to 105% by mass based on the mass of the molded dough, and the moisture content of the dip-molded dough was suggested to be preferably 60% by mass or more.

The present invention is not limited to the configurations and examples of the above embodiments, and various modifications are possible within the scope of the gist of the invention.

According to the present invention, dough containing wheat flour is formed into any shape such as linear, stick, skin, strip, granule, small piece, dumpling, round rice cake, square rice cake, irregular shape, etc., yeast or In a method for producing a flour-containing food that is cooked by boiling, baking, or the like without swelling the dough with a swelling agent, etc., a part or part that is difficult to fully gelatinize to the center by ordinary cooking means. Since it is possible to provide a method for producing a molded dough having a shape, it can be easily cooked in a short time not only by boiling but also by heat cooking such as grilling and steaming. It can contribute to the expansion of the range.

Claims (4)

A step of forming a raw material powder containing wheat flour and a dough containing water to prepare a formed dough;
A step of heat-treating the surface of the molded dough to prepare a surface-heated molded dough;
A step of immersing the surface-heat-molded dough in an immersion liquid containing water to prepare a dip-molded dough;
including
The forming material is an ellipsoid consisting of "principal axes [A] [B] [C], [A] ≤ [B] = [C], [A] ≥ 4 mm, and [A] + [B ] = 14 mm ellipsoid” has a portion or shape that is sized to include one,
The heat treatment of the surface is steam treatment and / or hot air treatment,
A method for producing a wheat flour-containing food, wherein the surface heat-formed dough is immersed in the immersion liquid for 8 hours or more. The production method according to claim 1, wherein the amount of water added to the raw material flour in the dough is 25 to 38% by mass. The production method according to claim 1 or 2, wherein the yield of the surface-heating molding material is 75 to 105% by mass based on the mass of the molding material. The manufacturing method according to any one of claims 1 to 3, wherein the water content of the dip-molded dough is 60% by mass or more.