WO2008026370A1 - Tabletted product and processed wheat flour food using the same - Google Patents

Abstract

It is intended to utilize a tabletted product, which can stably sustain its shape, nutrients, color, flavor and texture, to processed wheat flour foods by adding a fruit juice or extract to tablets comprising sugar and starch as the main components. Namely, a method of producing a tabletted product containing a fruit juice which comprises: the mixing step wherein a fruit, a sugar and starch are kneaded together to give a mixed dough; the granulating step wherein the mixed dough is granulated; a drying step wherein the granules are dried; the screening step wherein the grain size is regulated and foreign matters are removed; the mixing and seasoning step wherein auxiliary material(s) are added to the granules; the dough-resting step wherein the granules are cooled by standing; the tabletting step wherein the granules are pressed into tablets; the weighing and packing step wherein the tablets are packed in portions of a definite amount to give a tabletted product; the metal-detecting step wherein the tabletted product is passed through a detection unit to detect iron and stainless; and the storing/shipping step wherein the tabletted product is stored under controlled temperature and humidity.

Description

 Specification tableted products and flour processed foods using the same

 The present invention stabilizes the flavor and color of fruit by adding a tableted product produced by adding fruit juice or extract to sugars and starch and the dough of processed flour products such as bread confectionery. It relates to a processed wheat flour processed in a shape. The present invention also relates to tableted products which are converted to fruits or colored with pigments together with fruits, and to processed flour products using the same. Background art

 Conventionally, various ingredients such as fruit have been combined and provided in flour-processed foods such as bread and confectionery, but even if the ingredients are kneaded into the dough of flour-processed foods, the form is retained This was only possible with some raisins, walnuts and sesame seeds.

 As described in Patent Document 1 (Japanese Patent Application Laid-Open No. 2 0 0 6-3 4 2 4 4), the color bleeding of dry fruits to bread, cake, steamed sweets, bread, cake, food of steamed sweets Inventions relating to dried fruit containing bread and cake 'steamed confectionery and a method for producing the same are also disclosed, which suppress the deterioration of feeling and the deterioration of the flavor of dried fruits, and keep the texture and the freshness of the fresh food for a long time.

 However, the material mixed in the dough of processed wheat flour is subject to severe conditions such as being subjected to the effects of darten action, crushed by the large force of a large mixer, and exposed to high temperature and humidity exceeding 200 ° C. It is difficult to keep the prototype below.

 In particular, since soft, water-rich items such as fruits can not withstand these conditions, they are handled by topping after dough forming, or sanding or decorating after baking.

Therefore, according to the present invention, stable shape, nutrients, color, flavor and texture can be maintained by adding fruit juice and extract to tablets mainly composed of saccharides and starch. The purpose is to use these tablet products in processed flour products. The present invention is an epoch-making one that reverses the severe environment such as high temperature and humidity. Disclosure of the invention

In the present invention, in order to solve the above-mentioned problems, a mixing step 1 a of mixing and kneading a fruit, a sugar and a starch which are raw materials of a tablet product with a kneader to make a mixed dough; Granulation step 1 b to form fibrous granules in the drying step, drying step 1 c drying the granules to a moisture content of 5 to 15% in a fluid bed drier, and the granules after the drying Grinding and pulverizing step 1 d to further grind finely with a power mill, and size-adjusting granulated material after the grinding with an automatic sieving machine, removing foreign matter sieving step le, and after the sorting Granulate is put into a mixer and mixed seasoning process 1 f to add auxiliary material, 1 g of dough rest process to take heat of granulated product after mixing, and tablet machine with cooled granulated product The tableting process 1 h to apply pressure and process into tablets with a hardness of 3 to 15 kg, and pack the tablets a certain amount at a time Weighing and packing process 1t for tablet products, metal detection process 1 j for detecting iron and stainless steel by passing the tablet product through an inspection machine, temperature and humidity control for the tablet product While storing · Shipping process 1 k and is characterized by producing a dry tablet product Composition of production method 1 of tablet product with added fruit juice, which is a raw material of tablet product Mix the fruit, sugar, starch and auxiliary ingredients with Kneader 1 2 to make mixed dough, through 2 b to check the taste of the mixed dough, put the mixed dough on a tableting machine, A tableting process 2c for processing into tablets, a drying process 2d for drying the tablets with a hot air drier, a sorting process 2e for inspecting the tablets with a metal detector, and a certain amount of the tablets are packed Tableting products Weighing · Packing process 2 f and made by tableting Is stored under controlled temperature and humidity, and 2 g of a shipping process to produce a wet tableted product, which is characterized by the production of a tableted product to which a fruit juice has been added. Also, a composition of a method for producing a tableted product characterized in that a color change agent is added to a fruit, or a mixture of a fruit and a pigment is added in the above-mentioned production method; Composition of tableted product characterized by processing by blending 0.1% to 50% of full weight ratio to dough, containing 5% or more of starch and 50% or less of starch, and fruit Or any one of the pigments or their mixtures Composition of tableted product characterized in that the compound is added, colored tableted product, mixed with flour processed food dough and baked, 0-5% of starch, gelation A colored tablet product containing 0.01 to 5% of an agent or a viscosity improver and to which any one of a fruit and a pigment or a mixture thereof is added, which is used as a dough for processed flour Composition of tableted product characterized in that it is mixed and baked; and the starch is any one or more of wheat, corn, rice bran, corn, rice, glutinous rice, tapi force, and starch derived from potato A composition of the tableted product characterized in that it is a mixture of at least one of 0.1% to 90%, preferably 1% to 20% of the total weight ratio of the confectionery material. Composition of processed flour products characterized by the addition of not more than Any one of the above tableted products is placed on a loaf bread dough, covered with a covering dough (for example, a melon skin dough), and baked to obtain a processed flour food. Brief description of the drawings

 FIG. 1 is a flow chart showing the steps in the case of a dry process in the method for producing a tableted product to which fruit juice according to the present invention is added, and FIG. 2 is a diagram obtained by adding fruit juice according to the present invention. It is a flow chart showing the steps of the wet process in the method of producing a tableted product.

BEST MODE FOR CARRYING OUT THE INVENTION

 The method for producing a tableted product to which the fruit juice according to the present invention is added and the processed wheat flour will be described in detail below based on the attached drawings. FIG. 1 is a flowchart showing steps in the case of a dry process in the method for producing a tableted product to which fruit juice according to the present invention is added.

 The method 1 for producing a tableted product to which fruit juice has been added is a dry process, and the mixing process 1a, the granulation process 1b, the drying process 1c, the pulverizing and sizing process 1d, the sieving process 1e・ Mixed seasoning process 1 f, Dwelling process 1 g, Tableting process 1 h, Weighing · Packing process 1 i, Metal detection process 1 j, and Storage · Shipping process 1 k.

Mixing step 1 a measures the raw material for tableting products such as fruit, sugar and powder, The mixture is mixed by mixing it for about 3 to 15 minutes, preferably about 5 to 10 minutes, using a kneader (kneader). In addition to the main ingredients, additives such as excipients can also be added.

Raw material formulation, about the fruit from 0.1 to 5 0% (wt _^0/0, the same below), preferred properly about 5 3 0% saccharides from about 0 to 90%, is preferred properly about 6 It is combined in the range of 0 to 85%, starch of about 0 to 90%, preferably about 3 to 50%.

 Examples of fruit include blueberry, biller, currant, orange, crabberry, lingo, tomato, banana, peach, cherry, mango, melon, lemon, pineapple, Use fruit juice such as watermelon, pear, strawberry or grapefruit, fruit, pear, juice, concentrated juice, powder, extract (specific component), etc. or a processed product (such as juice).

 Purees such as fruits, fruit juices or fruits contain a large amount of water, and the amount added when making tablet products is limited to about 5 to 30%. If it is powdery, it can be blended more. However, if it is mixed 50% or more, the taste and texture may be inferior O o

 As sugars, sugars such as sugar sugar, sugar sugar, powdered white sugar, powdered sugar, fructose, sucrose, maltose sugar, lactose, oligosaccharide, sugar sugar, sugar sugar, sugar sugar, sugar sugar, sugar sugar, fruit sugar Use sugars, sugar alcohols, xylitol, stevia, trehalose, honey sugar etc. or their processed products, and other commonly used food sugars.

 Sugars are particularly suitable for tableting processing such as powdered sugar and granulated sugar. If the mixed dough is sticky, the tableting pressure will cause the dough to stick to the machine and interfere with the flow operation, so it is necessary to keep it in a further state.

 As starch, starch which can be generally used for food can be used, such as corn starch, tapi starch, potato starch, floating starch, rice starch, sweet potato starch, or potato starch, and modified starch thereof. In particular, it is preferable to use rice cake with a high proportion of amylose, which is resistant to aging, refrigeration and freezing, glutinous rice, tapio force which is viscous after gelatinization, and starch derived from potato.

As a specific example, approximately 15 to 5% of pure blueberry containing about 15% of sugar content (soluble solid component); L 8%, about 6 9 to 74% of bread sugar, tapioca starch About 8 Add 12% and mix for about 5 to 10 minutes until unevenness disappears.

 Similar products can be manufactured by replacing pure blue puree with orange, strobe or clean.

 If the blending ratio of starch exceeds 20% for tableted products, mouth melting worsens, and if it is 5% or less, it becomes easy to flow due to high sugar content. When used in bread, it may contaminate the baking sheet or mold, and the bread product itself may be sticky, so it is preferable to have it in between. In particular, 8 to 15% is preferable. In addition, when intentionally using the melting and flowing out of tablet products and coloring the whole pattern of bread confectionery dough or coloring the whole bread confectionery dough, when coating the surface of bread confectionery dough, It is possible by setting the starch content of the tableted product to 0 to 5%. In addition, when starch is added to a tableting product at about 10% or more, it is preferable to separately charge the mixing step 1 a and the mixing and tasting step 1 f described later. The granulator used for ordinary tableting products is not supposed to add as much as 10% of starch, and it is difficult to granulate a mixture containing more than 10% of starch.

 However, if the processing method for wrapping all tablet products in bread confectionery dough or the processing method in which the bread confectionery dough is put into a cup etc. and heated is adopted, the flow of tableting products and bread products are attached. It is also possible to solve the problem.

 In addition, when mixed with 20% or more of fruit puree, mixing may cause too much moisture, which may cause clogging in the next granulation step 1b. It is also necessary to pay attention to the amount of water contained.

 Granulation step l b makes the mixed dough into fibrous granules by a granulator or the like. The wing in the tube of the granulator etc. rotates and the granulated material is pushed out from the small hole made in the surface of the tube. Granulates are naturally cut in a slender shape and have a suitable length by their own weight, but the size is about 0.5 to 5 mm in diameter, preferably about:! It is ~ 1.2 mm.

 In the drying step 1 c, the granulated product is dried using a fluid bed dryer or the like. From the lower side, dry hot air of about 70 ° C. is blown for about 15 to 60 minutes, preferably about 20 to 30 minutes.

The drying time depends on the performance of the dryer and the amount of granules, but the water content of the granules is adjusted to be about 5 to 15%. In addition, when the water content is more than this, In the case of tableting, the machine may not go smoothly through the granules. Grinding and sizing process 1 d uses a power milling machine etc. to further finely grind the size of the granulated material. In addition, when the tableting size is reduced to 5 mm or less, this process may be usually omitted in order to facilitate the flow into the mold of the tableting machine.

 Sieve Sorting Step 1 e, align the size of the granulated product with an automatic sieving machine etc. Sift it with a mesh of about 2 to 3 mm to eliminate lumps and remove foreign substances such as dust. Mixed flavoring process 1 f, place the granulated material in the rotating mixer and emulsify as auxiliary material Add agents, excipients, acidulants, lubricants, flavors, coloring agents, sweeteners, nutrient enhancers or expanders, gelling agents or thickeners, etc. In addition, although it can also be added in the mixing step 1a, the more stable quality is obtained in this step.

 The amount added is about 0.1 to 10% of an excipient, about 0 to 5% of an acidulant, about 0 to 5% of a flavor, and about 0.;! To 10% of a lubricant, A gelling agent or a viscosity reducing agent of about 0.01% to 5% is preferable, and in order to improve the color and sweetness of the particles, an appropriate amount of coloring agent, sweetening agent or the like may be added.

 As acidulants, there are penic acid, lingoic acid, or tartaric acid, and as excipients or lubricants, there are sucrose fatty acid esters (emulsifiers) or dextran, etc. There is a health functional ingredient such as vitamin as a nutrient fortifying agent, and baking soda etc. as an expanding agent.

 As a specific example, about 0.5% of citric acid, about 1% of sucrose fatty acid ester and about 1% of flavoring agent are added to granulated product 100, and mixed for about 5 to 7 minutes. Mix and season.

 In the dough rest step 1 g, if heat is present in the granules, it will interfere with tableting operations, so cool and take enough heat. Specifically, put it overnight, etc.

 [0 0 3 4]

 In the tableting process 1 h, pressure is applied to the granulated material with a tableting machine or the like to solidify and process it into a glaze having a diameter of about 5 to 15 mm. The room temperature should be kept at about 20 to 25 ° C and the humidity should be 50% or less so that the granulated material does not have moisture.

The hardness of the tablet is about 3 to 15 kg, and the weight of the tablet is about 2 90 to 50 per tablet. It is 0 mg, and can sufficiently withstand the transportation conditions and mixing strength in the manufacture of processed flour products.

 The hardness refers to the load at the moment when the tablet is broken by pressing a metal rod with a diameter of about 5 mm from the top of the tablet and gradually pressing it. The hardness of the tablet is that immediately after the tableting process and tends to become hard with the passage of time.

 The diameter of the tablet is preferably about 8 to 12 mm, and is not too large nor too small for addition to processed flour products. The smaller diameter makes it inconspicuous in the dough of processed wheat flour, and conversely, when it is larger, it becomes less satisfactory in terms of processing and aesthetics.

 Weighing · Packing process 1 i is to pack tablets a certain amount at a time to make tablet products. For example, put them in l kg commercial bags, or pack them in 10 kg. Close the mouth of the bag in a way that keeps out air. It is also possible to use hygroscopic agents such as silica gel.

 The metal detection process 1 j has an accuracy of about 5 to 0.9 mm in diameter Fe (iron) and 5 3 to 5 11 to 111 111 for the tableted products. Examine through a tester that can detect).

 Storage · Shipping process l k stores pressed products under temperature and humidity control, and ships them as needed. If you do not open it, you can maintain stable quality for a year in a cool dark place. The dry tablet products are hard and hard to break, so the packaging volume is small and the efficiency is good.

Among the doughs for processed wheat flour, the tableted product is almost intact at the fermentation stage, but when it is heated, sugar dissolves out to make a cavity in that part. Immediately after baking, the extract of the fruit melted by heat from the surface and cross section of the dough drips and drips, and the color, flavor and luster become good for the eyes. This is a very epoch-making process, taking advantage of the harsh environment such as the heavy load of the mixer and the high temperature and humidity above 200 ° C in the oven. In addition, the tableted product in the inner part of the dough can impart a uniform texture to the processed wheat flour due to jamming and gelatinization of starch by heat during baking. it can. When the amount of starch is about 0.1 to 5%, or when no starch is used, it is possible to prevent the run-out of the tableted product by heating by using a gelling agent or a tackifier in combination. Ru. The There are agar, alginic acid, gelatin, pectin, gum arabic, locust bean gum, guar gum, tamarin gum, quintan gum, carrageenan, di; And one or more selected from them can be added.

 In addition, if the amount of starch is large, the grain filled with the fruit extract remains as it is, but if the amount of starch is small, the amount of dissolution is large and the cavity becomes large. Depending on the starch used, the tablet remains different and the texture also changes.

 Blueberry and other fruits of the genus Sanus, which belongs to the genus Sucri, is a very natural pigment of its own, so even if it is used as a tableting product, the pigment can be added sufficiently. .

 However, if the desired color can not be obtained with other fruits, coloring products may be added to produce tableted products. At the same time, the addition of acidulants, flavors and fortifiers is also essential for making attractive products.

 In addition, when raw fruit was added or decorated, there were problems with hygiene such as rotten and germ propagation, but problems with workability and hygiene are resolved by using tablet products. .

 FIG. 2 is a flow chart showing steps in the case of a wet process in the method for producing a tableted product to which fruit juice according to the present invention is added.

 Manufacturing method 2 of the tableted product to which fruit juice is added is the case of the wet method, and mixing process 2a, through process 2b, tableting process 2c, drying process 2d, sorting process 2e, weighing 'packing Packaging process 2 f and storage · Shipping process 2 g.

 In the mixing step 2 a, the raw material of the tableted product is put into a kneader (kneader) and the like, and mixed by stirring for about 10 minutes. In the case of wet processing, raw materials and auxiliary materials are introduced in this process. Through step 2b, confirm the taste.

As a specific example, approximately 18% Blueberry puree containing approximately 15% sugar (soluble solid), approximately 48% brown sugar, approximately 30% corn starch, and dextran Add about 3% and about 1% perfume and mix for about 10 minutes. In addition, an acidulant, a sweetener, a colorant, a nutrient fortifying agent, or an expanding agent, a gelling agent, a mucilage, or the like may be blended. In the tableting process 2c, the still moist mixed raw material is applied to a tableting machine and processed into tablets having a diameter of about 10 mm, a height of about 6 mm, and a weight of about 450 to 500 mg. . When it is wet, it hardens using ingredients such as dextran (powder) added, so its hardness is low and it is easily broken.

 The drying step 2 d is dried at about 60 to 70 ° C. for about 10 to 30 minutes using a hot air drier. Unlike the dry method, dry the material before tableting, and dry the tablet after tableting if it is wet. The tablets dry from time to time and form a solid shape, as they are easily crushed when touched.

 Sorting step 2 e uses a metal detector, Fe (iron) up to about 0.5 to 0.9 mm in diameter, and 3 11 3 (stainless steel) up to about 1.5 to 2 ^ 1 111 in diameter To detect Also perform visual inspection and product sampling inspection. In addition, it is also possible to add a perfume at this step.

 In the weighing and packing process 2 f, a certain amount of each tablet is packed to make a tablet product. For example, put them in l kg commercial bags, or pack balta such as 10 kg. Close the mouth of the bag firmly to prevent air from entering. Hygroscopic agents such as silica gel can also be used.

 Storage · 2 g of the shipping process store compressed products under temperature and humidity control, and ship as needed. If you do not open it, you can maintain stable quality in a dark and dark place for a year.

 Tablet products made by wet processing are subject to the mixing pressure of the dough of flour-processed food, but they are not completely crushed but finished so that tablets flow in the dough.

 The processed wheat flour according to the present invention is produced by adding a tableted product in a total weight ratio of 0.1% or more and 90% or less, preferably 1% or more and 20% or less.

As a main ingredient of bread confectionery dough, about 30 to 70% by weight of wheat flour as a main ingredient, about 0 to 40% of water as a semi-main ingredient, batter, magarine, auxiliaries Add animal fats and oils, dairy products, egg products, salt, sugar, malt, soy flour, raw yeast, dry yeast, yeast and swelling agent. In addition, if necessary, acidulants, preservatives, pH adjusters, fortifiers, etc. may be added. In addition, with wheat flour, strong flour, medium-strength flour, weak flour, whole grain flour, etc. It refers to its processed products or mix flour.

 The following shows the case where processed flour products to which tablet products have been added are bread, flan-span, butter lo-nore, confectionery bread, brioche, bagel, Chinese mandarin, donut, or indianumafin.

 Mix flour and other ingredients in any amount until the flour darten is optimal. At the end of mixing, the tableted product is added to at least 0.1% and at most 90%, preferably at least 1% and at most 20% of the total dough amount, and mixed for about 1 to 5 minutes.

 The primary fermentation is carried out at a room temperature of about 25 to 40 for about 30 to 120 minutes until the size of the dough is about 2 to 3 times the original size. In addition, put the lid in the case to prevent the dough from drying.

 After that, divide and roll the dough in order to degas the dough. Again, after fermenting the dough at a room temperature of about 25 to 40 ° C. for about 30 to 90 minutes, divide the dough and rest for about 10 to 30 minutes.

 Then, after shaping the dough, stuffing ingredients, putting in a mold, etc., it is subjected to secondary fermentation for about 10 to 60 minutes until the size of the dough becomes about 1.5 to 3 times. After fermentation, it is put into an oven and baked at about 160 to 250 ° C. for about 10 to 60 minutes.

 For example, if something is put in a mold such as bread and baked with a lid, a slight shock can be given immediately after baking to release the gas in the dough, which prevents the shape from being deformed. In the case of a donut, after fermentation, it is fried for about 2 to 10 minutes at an oil temperature of about 150 to 200 °. In case of Chinese steamed rice, after fermentation, steam it up for about 10 to 20 minutes using a steam-sealed mouth or a steamer.

 All products have beautiful fruit juice and extract grains on their surface and cut sections. The added grains of fruit remain in the dough so that they retain their shape and partially dissolve, give off a luster, and produce an appetizing flavor. Below, processed flour products to which tablet products have been added are: , In the case of skin of menpane. The raw material of the bread confectionery dough (main body dough of melon bread) is the same as in Example 3.

Pour butter or margarine etc. in a bowl and knead until creamy with a whisk. Add sugar and mix until white. Add flour, expansion agent, and water, etc., and mix them quickly with a chopstick. In some cases, tablet products, which may also contain brands etc., are added at a weight ratio of about 1 to 25% by weight of the skin of menpane. Simply putting a tablet product on the skin of a well-formed melonpan, there is a possibility that the tablet will remain undissolved, so it will blend well with the skin of the melonpan skin. Alternatively, a plurality of tableting products may be placed on the body of the body of melon bread, and then the skin of the dough may be covered and baked. As a result, it is possible to impart a lightly colored pattern on the surface of the melon skin and to change the appearance.

 As ingredients for 10 loaves of melon bread, about 40 g of nota, about 100 g of sugar, about 40 g of melted egg, about 200 g of weak flour, and baking soda About 4 g, about 20 g of water, a little bit of Brande, about 40 to 60 g of tablet product.

 Rest at room temperature or in the refrigerator until the body of the body is ready. The main body dough of manpan is a processed wheat flour called confectionery bread shown in Example 3. Divide and shape the main body of the melon bread after primary fermentation, and spread the skin of the menpan bread flat and cover. After that, you may make a pattern on the skin of melon bread or sprinkle dara-sugar.

 Take a secondary fermentation for about 30 to 40 minutes and bake at about 170 ° C. for about 15 minutes without putting an open flame on. Immediately after baking, give a light shock to the top plate, and if the gas in the dough is removed, it will not lose its shape.

 The following shows the case where the processed wheat flour to which a tablet product has been added is a danish, croissant or pie product. In addition, the raw material of bread confectionery dough is the same as that of Example 3.

 Ingredients such as wheat flour, sugar, putter, margarine, water, eggs, milk, salt and oyster (not included in pie products) are mixed in any amount to obtain optimum wheat gluten. Mix until you In addition, mix lightly than normal bread.

In the last 1 to 2 minutes of mixing, add 1 to 20% of the tableted product to the total dough and mix. In addition, unlike ordinary bread processing, since the dough is folded in layers, tablet products with small diameter are suitable. At a temperature of about 20 ° C to 23 ° C, put in a case not to dry for about 30 minutes, strain and take primary fermentation. However, since it is a rich blend containing butter etc. compared to other dough, there is less fermentation.

 Stretch the dough and rest in the freezer for about 1 to 3 hours. After that, take out the dough, put butter etc., fold it into several layers, rest again in the refrigerator for about 1 to 2 hours, then cut or round it into an isosceles triangle or square, etc. Put or sandwich the

 After taking secondary fermentation at about 28 ° C for about 2 to 4 5 minutes, apply the eggs for polishing and bake for about 10 to 15 minutes at about 190 to 220 ° C. Do. In addition, since the melting point of butter is as low as about 27 ° C to 28 ° C, butter will dissolve if care is not taken during work. In the case of a pie product, since an ester is not blended, a tablet product is added. After mixing, rest the dough, spread it thinly, and put it in the freezer for about 1 to 3 hours. After that, add butter to the dough and fold it into several layers. After rest for about 1 to 2 hours in the freezer again, cut and shape, put ingredients, and apply the polished egg to about 200 ° C to 200 ° C. Bake for about 1 5 to 3 5 minutes.

 The followings are processed flour products to which tablet products have been added, such as pound cake, amercian muffins, cookies, biskets, mashed potatoes, scones, hot cakes, cake cream, sponges and cakes. The case of donut or steamed bread is shown. In addition, the raw material of bread confectionery dough is the same as that of Example 3.

 Ingredients such as flour, sugar, butter or margarine, water, eggs, milk, salt, and leavening agents are combined in any amount and mixed so that no lumps can be made. Finally, add about 1 to 20% tableting product to the total dough amount and mix. In addition, when making a small cookie or bidet, a smaller diameter tableting product is more suitable.

 After letting the dough rest for a while, put it in a cup or mold, pull it out with a mold, shape it, and bake it. In the case of steamed bread, use a steamed steamer or steamer and steam for about 15 to 25 minutes.

In the case of steamed bread, if the dough itself is loose or if the specific gravity is light, tableting products mixed during steaming may all sink below the dough, so a moderate amount of hard dough may be used. Is required.

 Also, if you put the tablet into the cup with a piece of confectionery or confection, then if the tablet product is top-pinned, the tablet may remain dissolved, but the tablet may be pressed into the dough with your finger or similar. Eliminate this problem.

 In Examples 3 to 6, although the processed food of wheat flour as a baked product including the composition and heating process is described, it is a semi-baked product, or after mixing the raw materials, the dough ball and the shaped dough Also when provided in a frozen or refrigerated form. At the same time, it also includes the case where wheat flour, sugar, salt, fats and oils, yeast and expanding agent etc. are included as mix flour.

 As described above, unlike the jam product, the tablet product according to the present invention is to add stable shape, color, flavor, texture and nutrients to various processed wheat flour products such as bread. Can be In addition, working and hygiene aspects are significantly improved compared to using fresh fruit.

 In addition, in the case of producing a tablet product according to the present invention using only pigment or fruit juice and pigment without using fruit juice, the same method as in production methods 1 and 2 of tablet products to which fruit juice is added is produced. Although it can be done, it is desirable to add the dye in the mixing step 1 a. The pigment may be added in the later mixing and seasoning step 1f, but it mixes more uniformly and stably. The amount of pigment added is, depending on the extent to which the dough is colored, in the tablet product, 0.01% to 3%, preferably 0.01% to 1%. Thus, the tableted product colored with fruit juice and / or pigment is different from the jam product mixed with jam and assimilated with the dough and scattered throughout, and locally processed into a color, flavor and flour. It is applied to food, and it is possible to provide a completely new processed flour product with both taste and appearance. Industrial applicability

The tablet products according to the present invention, unlike jam products, can impart stable shape, color, flavor, texture and nutrients to various processed wheat flour products such as bread. In addition, working and hygiene aspects are significantly improved compared to using fresh fruit. In addition, it offers revolutionary effects not available with conventional raw fruits. Immediately By providing a hot and humid environment during baking of bread confectionery, the original dry tableted product is jammed with mulberry and fruits, acidulants, and at the same time, the starch is gelatinized. As a result, even after baking, it remains in the form of granules having a diameter of about 1 to 2 cm and having a texture of about 1 to 2 cm. Also, by making the tableted product a dry, granular product with a hardness of 3-15 kg, it can withstand the mixing pressure of the mixing time required to evenly mix the tableted product into the dough. .

Claims

A mixing step of mixing a fruit, a sugar, and a starch, which are raw materials of a tablet product, with a kneader to form a mixed base, Granulating the mixed base into fibrous granules with a granulator A drying step of drying the granules to a moisture content of 5 to 15% with a fluid bed dryer, a pulverizing / granulating step of finely grinding the granules after the drying with a powder-meal machine, and A sieving step of equalizing the size of the crushed granulated product with an automatic sieving machine and removing foreign matter, a mixing and sorting step of putting the granulated material after the sorting into a mixing machine and adding auxiliary materials, A dough rest step of taking heat of the granulated product after mixing, a tableting step of applying pressure to the cooled granulated product with a tableting machine and processing it into a tablet having a hardness of 3 to 15 kg, and the tablet Weighing and packing each fixed amount into a tablet product and packing process, and the tablet product as an inspector A metal detection process for detecting iron and stainless steel, and a storage and shipping process for storing the tableted product under control of temperature and humidity to produce a dry tableted product. Method of producing a tableted product to which a fruit juice is added. A mixing step of mixing and mixing a fruit, a sugar, a starch and an auxiliary material as raw materials of a tablet product with a mixer to form a mixed dough, a through step of confirming the taste of the mixed dough, and tableting the mixed dough A tableting step of processing the tablet into a tablet, a drying step of drying the tablet with a hot air drier, a sorting step of inspecting the tablet with a metal detector, and packing a predetermined amount of the tablet It is characterized by manufacturing a wet tableting product consisting of weighing / packing process to be tableted products and storage / shipping process for storing the tableted products under temperature and humidity control. Method for producing a tableted product to which the fruit juice is added. The method for producing a tableted product according to claim 1 or 2, wherein a change pigment is added to the fruit, or a mixture of a fruit and a pigment is added. A tableted product according to any one of claims 1 to 3, wherein 0.1 to 50% of the fruit is blended with respect to the total weight ratio of the mixed dough and processed. A colored tablet product containing 5% or more but 50% or less of starch and to which any one or a mixture of fruits or pigments is added, and which is mixed with the dough of processed flour, A tableting product characterized by being fired. A tableted tablet product containing 0 to 5% of starch, 0.01 to 5% of gelling agent or thickening agent, and any one of a flour and a pigment or a mixture thereof added thereto; A tableted product characterized by being mixed with flour processed food dough and baked. The starch according to any one of claims 1 to 4, characterized in that the starch is any one or a mixture of one or more of wheat, corn, persimmon corn, rice, glutinous rice, tapio strength, and starch derived from potato. The tableting product according to any one of 6. A tableting product according to any one of claims 4 to 7 is added in an amount of 0.1% to 90%, preferably 1% to 20%, based on the total weight ratio of the confectionery dough. Processed wheat flour characterized by A processed flour product, comprising the tablet product according to any one of claims 4 to 8 placed on a main body dough, covering the coated base material, and baking the coated product.