JPS593169B2 - How to read the book - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for processing food powders such as wheat flour, soybean flour, and other grain flours.

For example, raw material powders used in the production of frozen uncooked foods must be sterile, and for this purpose physical treatment, ie heat treatment, is preferred rather than chemical treatment, which poses a risk of pollution.

It is also said that wheat flour, soybean flour, etc. often need to be heat treated to improve their processability, storage stability, and other properties.

However, it is essential for heat treatment of this type of powder to be carried out uniformly in a short time and evenly to the inside of the powder.Therefore, far-infrared irradiation is the most suitable heating method because it can quickly raise the temperature through internal heat generation. It is considered preferable.

As a result of research on heat treatment of powdered foods such as wheat flour and soybean flour by far-infrared irradiation, the present inventor found that the amount of liquid contained in the powder to be treated, such as the amount of water, has an extremely significant effect on the heat treatment effect. Confirmed.

In other words, if the moisture content of the powder is insufficient, effective moist heat cannot be obtained even with far infrared ray irradiation, and therefore not only the objectives such as sterilization and improvement of physical properties cannot be achieved, but also the powder deteriorates due to evaporation loss of moisture. It was found that it dried excessively, deteriorated in quality, and was scattered as dust, making it difficult to handle.

The present invention was developed focusing on this point, and is characterized by uniformly mixing food powder with water or an aqueous solution to moisten it, and then subjecting this wet powder to far-infrared irradiation treatment.

Far infrared rays with a wavelength of 3 to 50 microns are used, and water is often used as the liquid, but organic solvents such as ethyl alcohol, oils and fats can also be used, for example, with a large infrared absorption amount. The treatment effect can also be increased by selectively using materials with a wide absorption band to increase the calorific value, and by using chemicals such as peroxides.

The amount of liquid added to the powder is preferably an amount corresponding to the amount lost by evaporation during heating.

The present invention will be explained in detail below with reference to Examples.

Example 1 Wheat flour with a water content of 13.5% was used, and this was put into a Flow-Z mixer manufactured by Kouken Co., Ltd., and water of 10% of the weight of the flour was added to it to make humidified flour that was homogeneously moistened. This was spread on a flat plate to a thickness of 15 mm, and far infrared rays were irradiated for 10 minutes using a ceramic heater manufactured by Solidion Co., Ltd.

Three types of samples were taken and tested: wheat flour subjected to the above treatment, untreated raw flour (with a moisture content of 13.5%), and raw flour subjected to the same infrared irradiation treatment without humidification. As a result, the following results were obtained.

Example 2 Using crushed and polished rice as the raw material for Joshin flour, 5% by weight hydrogen peroxide solution (3% concentration) was added uniformly to it, mixed and humidified, and then spread on a flat plate to a thickness of 10 mm. The far infrared rays of Example 1 were irradiated for 5 minutes.

The above-treated crushed rice and untreated crushed rice were respectively pulverized in a turbo mill, and the resulting Joshin flour was tested and the following results were obtained.

(Note) The sensory test was based on the results of eight panelists. This is the result, and in white discoloration, all However, the infrared treated product was better.

Regarding the texture, 7 people found it chewy and chewy. One person noticed a difference in stickiness and stickiness. There was a difference in the results.

Also, 6 out of 8 people preferred infrared treated products. did.

From the above experimental examples, it can be seen that the method of the present invention can produce remarkable effects in terms of sterilization and quality improvement of wheat flour.

The present invention can be effectively applied not only to wheat flour and rice flour but also to other food powders such as soybean flour and other grain flours, milk powder, skim milk powder, spice powder, and the like.

Claims (1)

[Claims] 1. A method for processing food powder, which comprises uniformly mixing food powder with water or an aqueous solution to moisten the powder, and heat-treating the wet powder by irradiating it with far infrared rays.