JP2003274880A - Dusting flour composition - Google Patents
Dusting flour compositionInfo
- Publication number
- JP2003274880A JP2003274880A JP2002083354A JP2002083354A JP2003274880A JP 2003274880 A JP2003274880 A JP 2003274880A JP 2002083354 A JP2002083354 A JP 2002083354A JP 2002083354 A JP2002083354 A JP 2002083354A JP 2003274880 A JP2003274880 A JP 2003274880A
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- Japan
- Prior art keywords
- flour
- starch
- hand
- weight
- amount
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Cereal-Derived Products (AREA)
Abstract
Description
【０００１】[0001]
【発明の属する技術分野】この発明は、飛散を抑えなが
ら手粉の使用量を減らし、流動性を増すとともに、生地
などへ過不足なく均等に散布できるようにすることを目
的とした手粉組成物に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a hand flour composition aiming at reducing the amount of hand flour used while suppressing scattering, increasing fluidity, and enabling even distribution on dough without excess or deficiency. Regarding things.
【０００２】[0002]
【従来の技術】従来生地の切断面などにおける粘着性を
低下させるために、小麦粉又は澱粉などを散布（付着）
している。2. Description of the Related Art Conventionally, wheat flour or starch is sprayed (adhered) in order to reduce the adhesiveness on the cut surface of conventional dough.
is doing.
【０００３】[0003]
【発明により解決しようとする課題】パンなどの製造時
に手粉を使用する目的は、粘着抑制による作業性改善で
ある。このとき、使用量が少なく済む方が優れた手粉で
あると考えられている。第１の理由は製品の品質低下で
ある。手粉量が過剰であると、製品が白くなったり、表
面がざらついたりして品質低下を招く。第２に経済性、
第３に衛生面である。衛生面に関しては、使用量が多い
ほど、周囲に散る可能性が高くなる。また、製造ライン
では散布後生地に付かなかった手粉は回収、再使用され
ることもあるが、この量も少ないほど衛生上好ましい。The purpose of using hand flour during the production of bread and the like is to improve workability by suppressing adhesion. At this time, it is considered that the smaller the amount used, the better the hand powder. The first reason is the deterioration of product quality. If the amount of hand flour is excessive, the product becomes white and the surface becomes rough, resulting in deterioration of quality. Second, economy
Third is hygiene. With regard to hygiene, the higher the amount used, the higher the possibility of being scattered around. In addition, hand powder that has not been applied to the dough after spraying may be collected and reused in the production line, but the smaller the amount, the better in terms of hygiene.
【０００４】また、手粉ふり機で従来の手粉を散布する
と、流動性が悪いため、落下粉に過不足が生じ、ひいて
は詰まって落下粉が得られないという問題が起こるおそ
れがあった。Further, when conventional hand dust is sprayed with a hand duster, since the flowability is poor, the fallen powder may be excessive or deficient, resulting in a problem that the fallen powder cannot be obtained due to clogging.
【０００５】従来の手粉には小麦粉が多用されており、
米粉など他の穀粉も一部用いられている。その他、澱粉
の使用も知られている。Wheat flour is often used in conventional hand flour,
Some other flours such as rice flour are also used. In addition, the use of starch is also known.
【０００６】この発明は、穀粉に澱粉を添加することに
より、手粉使用量の抑制、流動性の向上を同時に達成
し、前記従来の問題点を解決した。This invention solves the above-mentioned conventional problems by adding starch to grain flour to simultaneously suppress the amount of hand flour used and improve fluidity.
【０００７】この発明において穀粉とは、小麦粉、米
粉、コーンフラワーなどが考えられる。手粉の平均粒度
が５０μｍ未満の場合には流動性が低くなる。一方、平
均粒度が７０μｍより粗いと、最終製品の表面にざらつ
きが出やすい。従って、平均粒度５０μ〜７０μｍが好
ましい。この粒度範囲のものを作り易いという点で強力
小麦粉の利用が望ましいが、上記範囲を満たしていれ
ば、中力小麦粉、薄力小麦粉又は他の穀粉でも同様の効
果が期待できる。In the present invention, the flour may be wheat flour, rice flour, corn flour, or the like. When the average particle size of hand powder is less than 50 μm, the fluidity becomes low. On the other hand, if the average particle size is less than 70 μm, the surface of the final product tends to be rough. Therefore, the average particle size is preferably 50 μm to 70 μm. It is desirable to use strong wheat flour because it is easy to produce one having this particle size range, but if the above range is satisfied, the same effect can be expected with medium power wheat flour, light wheat flour or other flours.
【０００８】この発明において澱粉とは、小麦澱粉、ト
ウモロコシ澱粉、ワキシ種トウモロコシ澱粉、馬鈴薯澱
粉、タピオカ澱粉、米澱粉、甘藷澱粉、さご澱粉、くず
澱粉、豆澱粉、片栗澱粉などが考えられる。この発明で
は、澱粉粒子の物理的性質を利用しているため、殆ど全
ての澱粉が利用可能であり、前記各澱粉を生澱粉として
利用する以外にも、粒子の形状を保っていれば加工澱粉
でも利用可能である。具体的には、架橋処理、エステル
化、エーテル化、酸処理、酸化処理、湿熱処理、温水処
理、冷水可溶化処理などを施し、もしくはこれら処理を
複数行う（例えば、架橋処理後エステル化処理する）こ
とが挙げられる。但し、α化処理した澱粉の使用は含ま
ない。In the present invention, the starch may be wheat starch, corn starch, waxy corn starch, potato starch, tapioca starch, rice starch, sweet potato starch, strawberry starch, waste starch, bean starch, potato starch and the like. In the present invention, since the physical properties of starch particles are used, almost all starches can be used. In addition to using each of the starches as raw starch, processed starches can be used as long as the particle shape is maintained. But it is available. Specifically, crosslinking treatment, esterification, etherification, acid treatment, oxidation treatment, wet heat treatment, hot water treatment, cold water solubilization treatment, or the like is performed, or a plurality of these treatments are performed (for example, esterification treatment after crosslinking treatment is performed. ) Can be mentioned. However, the use of pregelatinized starch is not included.
【０００９】この発明における手粉とは、パン・菓子・
麺などの製造時に、生地のべたつきが原因で、生地同
士、又は生地機械間で付着することを防ぐために生地に
ふりかける粉をいう。Hand flour in this invention means bread, confectionery,
It is a powder that is sprinkled on the dough in order to prevent the dough from sticking to each other or between the dough machines during the production of noodles or the like due to the stickiness of the dough.
【００１０】前記手粉を人力（手でふりかける）に依存
するときは、比較的トラブルを発生しないが（手加減す
るから）、機械ふりかけ（手粉ふり機による）によると
きは、散布の量又は分布が不均一になりがちであり、従
って製品の品質に悪影響を及ぼすおそれがあった。When the above-mentioned hand powder depends on human power (sprinkling with hands), troubles do not occur relatively (because the amount of adjustment is small), but when using mechanical sprinkling (with a hand-dusting machine), the amount or distribution of spraying Tends to be non-uniform, and therefore, the quality of the product may be adversely affected.
【００１１】手粉ふり機とは、例えば、角形・丸形の形
状のホッパーの底面又は側面に多数の小孔もしくは開口
部を持ち、内部に回転もしくは往復運動する棒状、羽根
状、ブラシ状などの形状の撹拌機を持ったものである。The hand dusting machine is, for example, a rod-shaped, blade-shaped, brush-shaped or the like which has a large number of small holes or openings in the bottom or side of a hopper having a square or round shape and which rotates or reciprocates inside. It has a stirrer in the shape of.
【００１２】この発明における澱粉の添加量（率）と、
製品の品質その他の特性を表１に示す。[0012] In the present invention, the addition amount (rate) of starch,
Table 1 shows product quality and other characteristics.
【００１３】試験方法は、次による。The test method is as follows.
【００１４】手粉使用量
装置は包餡機ＣＮ２０８型（レオン社製）を使用した。
インナー部に生地を入れ、ラインに流す。手粉使用量を
徐々に減らし、生地がべたついてラインに流れなくなっ
た段階での手粉流量を測定する。As the hand powder usage device, a packing machine CN208 type (manufactured by Leon Co.) was used.
Put the dough in the inner part and pour it into the line. Gradually reduce the amount of hand flour used and measure the flow rate of hand flour when the dough becomes sticky and does not flow to the line.
【００１５】手粉付着量
３０ｃｍ四方のガーゼ上に霧吹きで、水分が３６％にな
るように水をかける。その後、篩を用いてサンプル２０
ｇをガーゼにかける。ガーゼを１０回振ることによって
ガーゼに付着していないサンプルを落とした後、付着し
たサンプル重量を測定する。[0015] Water is sprayed on a gauze having a side of 30 cm on which hand powder adheres by spraying so that the water content becomes 36%. Then sample 20 using a sieve
g over gauze. After the sample not attached to the gauze is dropped by shaking the gauze 10 times, the weight of the attached sample is measured.
【００１６】製品外観
７０％中種法で食パン生地を作成し、１５０ｇに分割・
整形する。生地全体に手粉をまぶした後、余剰分を手で
掃い落とした後、型詰めし、２次発酵後、焼成する。焼
成後、製品の表面に手粉が残っていないか否かを目視で
確認する。Appearance of product Bread is made by 70% medium seed method and divided into 150g.
Shape. After the whole dough is sprinkled with hand flour, the excess is wiped off by hand, the mold is filled, the secondary fermentation is performed, and the baking is performed. After firing, visually check to see if any hand powder remains on the surface of the product.
【００１７】[0017]
【表１】 [Table 1]
【００１８】強力小麦粉に弱アセチル化小麦粉を添加。
粉舞い：◎問題なし、○僅かに舞う、△舞う、×多量に
舞う。
製品外観：◎問題なし、○僅かに手粉が残る、×クラス
ト全体に手粉が残るので使用不可。
総合評価：◎効果あり、※一部の特性だけ効果あり、○
効果があるが問題点もあり、△効果なし、×致命的な問
題あり。Weakly acetylated wheat flour is added to strong wheat flour. Powder dance: ◎ No problem, ○ Slightly dance, △ Dance, × Dance a lot. Product appearance: ◎ No problem, ○ Slight hand powder remains, × Unusable because hand powder remains on the entire crust. Overall evaluation: ◎ effective, only some characteristics are effective, ○
There is a problem, but there is a problem, there is no effect, × there is a fatal problem.
【００１９】即ち、手粉使用量は、澱粉無添加だと多い
が、３重量％で僅かに減少、５重量％以上添加したもの
では明らかに減少する。That is, the amount of hand flour used was large when starch was not added, but slightly decreased at 3% by weight, and obviously decreased when 5% by weight or more was added.
【００２０】粉舞いは、澱粉２０重量％添加では問題な
いが、３０重量％添加からやや舞い始め、５０重量％で
使用できるぎりぎりの状態となる。The addition of 20% by weight of starch does not cause any problem, but the addition of 30% by weight of the starch causes the powder to start to dance a little, and when it is 50% by weight, it reaches a barely usable state.
【００２１】手粉付着量は、小麦粉に澱粉を３重量％入
れると付着量が僅かに減少、７．５重量％以上入れると
かなり減少する。但し、澱粉単独では付着量が多くな
る。The adhering amount of hand flour decreases slightly when 3% by weight of starch is added to wheat flour, and considerably decreases when 7.5% by weight or more of starch is added. However, the amount of adhesion increases when starch is used alone.
【００２２】流動性は、小麦粉又は澱粉単独よりも、混
合してある製品の方がよくなる傾向が見られる。The fluidity of the mixed product tends to be better than that of wheat flour or starch alone.
【００２３】製品外観は、澱粉添加４０重量％までは問
題ないが、５０重量％でごく少量の手粉が残る。６０重
量％以上ではかなりの手粉が残るので、実用化は困難で
ある。The appearance of the product is not problematic up to 40% by weight of starch added, but at 50% by weight, a very small amount of hand flour remains. If it is more than 60% by weight, a considerable amount of hand powder remains, which makes practical application difficult.
【００２４】総合評価として、手粉使用量が減少してい
る５重量％添加を下限とし、粉舞いが見られない２０重
量％添加を上限とした範囲で使用するのが好ましい。但
し、粉舞いの点でやや劣るけれども、手粉ふり機を使用
する場合に３重量％〜５０重量％添加までは使用範囲と
いうことができる。As a comprehensive evaluation, it is preferable to use the range of 5% by weight at which the amount of hand powder used is reduced as a lower limit and 20% by weight at which no powder is observed as an upper limit. However, although it is slightly inferior in terms of powdering, it can be said that the range of use is up to 3% by weight to 50% by weight when using a hand dusting machine.
【００２５】次に、澱粉の種類と手粉の品質の関係を試
験したところ、表２の結果を得た。Next, the relationship between the type of starch and the quality of hand flour was tested, and the results shown in Table 2 were obtained.
【００２６】[0026]
【表２】 [Table 2]
【００２７】全サンプルで粉舞いは認められなかった。No powder was observed in all samples.
【００２８】前記のように各澱粉とも大差はないが、手
粉使用量ではトウモロコシ澱粉が少なく（７．６ｇ／ｍ
ｉｎ）、流動性では弱アセチル化小麦澱粉と、トウモロ
コシ澱粉が良好（２６．１Ｎｓ／ｍ２）であった。As mentioned above, there is no great difference between the starches, but the amount of corn starch used is small in the amount of hand flour (7.6 g / m 2).
in) and in terms of fluidity, weakly acetylated wheat starch and corn starch were good (26.1 Ns / m 2 ).
【００２９】前記のように、小麦粉などに澱粉を入れる
と、小麦粉や澱粉の粒子間の動摩擦係数が小さくなる結
果、流動性が向上するものと推定した。As described above, when starch was added to wheat flour or the like, it was estimated that the dynamic coefficient of friction between particles of wheat flour or starch was reduced, resulting in improved fluidity.
【００３０】[0030]
【発明の実施の形態】この発明では、穀粉に澱粉を添加
して、全体の使用量が抑制でき、流動性に優れる手粉組
成物を得た。前記穀粉には小麦粉又は米粉などがある
が、パン・菓子・麺などの手粉としては通常小麦粉を使
用し、強力小麦粉が適する。また、澱粉には、小麦生澱
粉、トウモロコシ澱粉その他があるが、使用量が少なく
流動性がよい澱粉としては、トウモロコシ澱粉及び弱ア
セチル化小麦澱粉がある。BEST MODE FOR CARRYING OUT THE INVENTION In the present invention, a starch powder is added to cereal flour to obtain a hand flour composition which can suppress the total amount used and has excellent fluidity. The flour includes wheat flour, rice flour and the like, but as hand flour for bread, confectionery, noodles and the like, generally wheat flour is used, and strong wheat flour is suitable. The starch includes raw wheat starch, corn starch and the like, and the starch having a small amount used and good fluidity includes corn starch and weakly acetylated wheat starch.
【００３１】[0031]
【実施例１】強力小麦粉９０重量部に対し、弱アセチル
化小麦澱粉１０重量部（１０重量％）を添加したとこ
ろ、手粉付着量２．１７ｇ、流動性２５．４Ｎｓ／ｍ２
であった。Example 1 When 10 parts by weight (10% by weight) of weakly acetylated wheat starch was added to 90 parts by weight of strong wheat flour, the amount of hand flour adhered was 2.17 g and the fluidity was 25.4 Ns / m 2.
Met.
【００３２】[0032]
【実施例２】強力小麦粉（平均粒度５０μｍ〜７０μ
ｍ）９２．５重量部に対し、弱アセチル化小麦澱粉７．
５重量部（７．５重量％）を添加したところ、手粉使用
量８．５ｇ／ｍｉｎ、流動性２５．０Ｎｓ／ｍ２であっ
た。Example 2 Strong wheat flour (average particle size 50 μm to 70 μm
m) 92.5 parts by weight of weakly acetylated wheat starch 7.
When 5 parts by weight (7.5% by weight) was added, the amount of hand flour used was 8.5 g / min and the fluidity was 25.0 Ns / m 2 .
【００３３】この手粉を使用して製パンしたところ、製
品の品質が向上したことが認められた。When bread was made using this hand flour, it was confirmed that the quality of the product was improved.
【００３４】[0034]
【実施例３】強力小麦粉８０重量部に対して弱アセチル
化小麦澱粉２０重量部（２０重量％）を添加したとこ
ろ、手粉使用量４．８ｇ／ｍｉｎで、流動性は２２．２
Ｎｓ／ｍ２であった。Example 3 When 20 parts by weight (20% by weight) of weakly acetylated wheat starch was added to 80 parts by weight of strong wheat flour, the amount of hand flour used was 4.8 g / min and the fluidity was 22.2.
It was Ns / m 2 .
【００３５】前記発明の組成物を袋詰めして製品とすれ
ば、パン等の製造者は、手粉を別製したり、最良品につ
いて検討する必要がなく、良質の食品等を得ることがで
きる。When the composition of the invention is packaged into a product, a manufacturer of bread or the like can obtain a high-quality food product without the need to separately manufacture hand flour or to examine the best product. it can.
【００３６】[0036]
【発明の効果】この発明によれば、穀粉に適量の澱粉を
混入して手粉とすれば、使用量及び流動性が改善でき、
パンや菓子などの加工時の作業性及び製品などの品質を
容易に改良できる効果が得られる。特に澱粉量を５重量
％〜２０重量％にすることにより、飛躍的効果を上げる
ことができる。According to the present invention, when a suitable amount of starch is mixed with flour to prepare hand flour, the amount used and fluidity can be improved,
The workability at the time of processing bread and confectionery and the quality of products can be easily improved. Particularly, by setting the amount of starch to 5% by weight to 20% by weight, a dramatic effect can be enhanced.
Claims (3)
とする手粉組成物。1. A hand flour composition comprising a flour mixed with an appropriate amount of starch.
求項１記載の手粉組成物。2. The hand flour composition according to claim 1, wherein the cereal flour is wheat flour.
合したことを特徴とする請求項１又は２記載の手粉組成
物。3. The hand flour composition according to claim 1, wherein the flour is mixed with 3% by weight to 50% by weight of starch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002083354A JP4126686B2 (en) | 2002-03-25 | 2002-03-25 | Hand flour composition |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2002083354A JP4126686B2 (en) | 2002-03-25 | 2002-03-25 | Hand flour composition |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2003274880A true JP2003274880A (en) | 2003-09-30 |
| JP4126686B2 JP4126686B2 (en) | 2008-07-30 |
Family
ID=29206866
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2002083354A Expired - Lifetime JP4126686B2 (en) | 2002-03-25 | 2002-03-25 | Hand flour composition |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP4126686B2 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011505805A (en) * | 2007-12-10 | 2011-03-03 | シージェイ チェイルジェダン コーポレーション | Korean-style pancake powder formulation using rice flour |
-
2002
- 2002-03-25 JP JP2002083354A patent/JP4126686B2/en not_active Expired - Lifetime
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011505805A (en) * | 2007-12-10 | 2011-03-03 | シージェイ チェイルジェダン コーポレーション | Korean-style pancake powder formulation using rice flour |
Also Published As
| Publication number | Publication date |
|---|---|
| JP4126686B2 (en) | 2008-07-30 |
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