In the การทรีตด้วย การให้ความร้อน of the ของผสม ที่รวมถึง the wheat flour and the สารก่ออิมัลชัน,
the product temperature of the ของผสม is preferably from 70 to 95°C, more
preferably from 70 to 90°C. Further, the heating time for the ของผสม (the time for
maintaining the product temperature) is preferably from 1 to 15 seconds, more
20 preferably from 1 to 13 seconds.
[0014]
As described above, the การทรีตด้วย การให้ความร้อน for obtaining the wheat flour for deep-fried food crusts of the การประดิษฐ์นี้ is a mild treatment โดยที่ the heating temperature (product temperature) is relatively low and the heating time is
25 relatively short. Therefore, it is possible to suitably use superheated water vapor
or saturated water vapor as the heat medium for the การทรีตด้วย การให้ความร้อน. Stated
differently, a preferred example of a method for subjecting a ของผสม, in which a
wheat flour and an สารก่ออิมัลชัน have been blended at the aforementioned blending
ratio, to a การทรีตด้วย การให้ความร้อน for 1 to 20 seconds under a condition where the
30 temperature of the ของผสม คือตั้งแต่ 65 to 99°C (i.e., a method for producing a wheat
flour for deep-fried food crusts of the การประดิษฐ์นี้) is: directly applying superheated water vapor or saturated water vapor to the ของผสม to heat treat the ของผสม. More specifically, an exemplary method involves: mixing a wheat flour and an สารก่ออิมัลชัน at the aforementioned blending ratio; placing the ของผสม in a
5
hermetically-sealed container that has been warmed with a warming means such as a jacket; and heating the ของผสม by blowing superheated water vapor or saturated water vapor into the hermetically-sealed container while stirring. Another
preferred example of a method for producing the wheat flour for deep-fried food 5 crusts of the การประดิษฐ์นี้ is to: continuously introduce a wheat flour and an
สารก่ออิมัลชัน at the aforementioned blending ratio into a continuous powder
transferring machine (hermetically-sealed high-speed stirring machine) that has a
stirring-and-transferring mechanism and is warmed by a warming means such as a
jacket, to stir and transfer the ของผสม; and, while stirring and transferring the 10 ของผสม, introduce saturated water vapor at a high pressure into the machine, and
heat and stir the ของผสม to a desired heating temperature for a desired heating time.
[0015]
In the aforementioned การทรีตด้วย การให้ความร้อน methods, the "temperature of the
ของผสม in which a wheat flour and an สารก่ออิมัลชัน have been blended at the 15 aforementioned blending ratio" according to the การประดิษฐ์นี้ may be the
"product temperature of the wheat flour or the สารก่ออิมัลชัน during heating", or may be
the "product temperature of at least one of the wheat flour and the สารก่ออิมัลชัน when
they are discharged from the outlet of the hermetically-sealed container or the
continuous powder transferring machine" (i.e., the temperature at the outlet). 20 Further, the "heating time for the ของผสม" (the time for maintaining the product
temperature of the ของผสม) according to the การประดิษฐ์นี้ may be the "time
over which the ของผสม (the wheat flour and the สารก่ออิมัลชัน) is brought into contact
with superheated water vapor or saturated water vapor", or may be the "residence
time of the ของผสม within the machine".
25 [0016]
It should be noted that, in relation to the การทรีตด้วย การให้ความร้อน, it is preferable not to add water to the ของผสม of the wheat flour and the สารก่ออิมัลชัน before or during execution of the การทรีตด้วย การให้ความร้อน. Adding water to the system ที่รวมถึง the
ของผสม at this timing may cause excessive granulation of particles of the 30 deep-fried-food-crust wheat flour that are ultimately obtained, and this may make it
difficult to adjust the average grain size of the deep-fried-food-crust wheat flour
within the desired range.
6
[0017]
From the viewpoint of improving the crispy เนื้อสัมผัส of the crust obtained by
deep-frying the deep-fried-food-crust wheat flour, the average grain size of the
deep-fried-food-crust wheat flour of the การประดิษฐ์นี้ obtained by allowing it to 5 undergo the aforementioned การทรีตด้วย การให้ความร้อน is preferably less than 100 p,m, more
preferably from 50 to 95 pm, even more preferably from 55 to 90 pm. It should be
noted that, in the present Description, the average grain size of the wheat flour
refers to the mean volume diameter measured according to the laser
diffraction/scattering method using a particle size distribution measurement device.
10 Alternatively, as for the average grain size used in the การประดิษฐ์นี้, the
median diameter may also be employed. In this case, the average grain size of the deep-fried-food-crust wheat flour of the การประดิษฐ์นี้ is preferably from 30 to
85 pm, more preferably from 35 to 80 p.m.
For the particle size distribution measurement device, a Microtrac MT 300011 15