CN101500432A - Wet heat-treated wheat flour for wheat flour-containing foods, mix or food material containing the wet heat-treated wheat flour and food produced by using the wet heat-treated wheat flour - Google Patents

Abstract

A wet heat-treated wheat flour for wheat flour-containing foods such as breaded fried foods, fried foods, okonomiyaki (a Japanese style pancake), bakery, sauces and flour pastes, which is a wet heat-treated wheat flour characterized by having a gelatinization degree a of 12.5% or more but not more than 30% and, after adding 300% by mass (based on the flour) of water, showing a viscosity of 1 Pa s or more but not more than 10 Pa s a mix or a food material containing the above wet heat-treated wheat flour; and a food produced by using the above wet heat-treated wheat flour. It is preferable that the wet heat-treated wheat flour as described above has a particle diameter of 1.0 mm or less and the ratio of wheat flour particles having a particle diameter of 0.40 mm or less amounts to 90% or more.

Description

The food that contains wheat flour is with humid heat treatment wheat flour, the compound that contains this humid heat treatment wheat flour or food material and the food that uses this humid heat treatment wheat flour to make

Technical field

The food that the present invention relates to contain wheat flour is with humid heat treatment wheat flour, the compound that contains this humid heat treatment wheat flour or food material and the food that uses this humid heat treatment wheat flour to make.

Specifically, the present invention relates to use with the fried food of humid heat treatment wheat flour, band bread flour the fried food of compound and band bread flour with the fried food of bread flour, in detail, relate to can obtain mouthfeel good and improved through the time change patience the fried food of band bread flour of fried food of band bread flour with the humid heat treatment wheat flour, used the fried food of band bread flour of this wheat flour with compound and the fried food of being with bread flour.

And, the present invention relates to the fried pastries (Yang げ thing of wrapping up in) with humid heat treatment wheat flour, the fried pastries of wrapping up in compound and the fried cereal preparation of wrapping up in, in detail, relate to can obtain good outward appearance and mouthfeel and improved through the time change patience fried wrap up in cereal preparation fried wrap up in cereal preparation with damp and hot wheat flour, used this wheat flour the fried pastries of wrapping up in compound and the fried cereal preparation of wrapping up in.And about the present invention, the said fried wheaten food category of wrapping up in is meant fried fried pastries of wrapping up in the cereal preparation of wrapping up in except the band bread flour, and for example refers to day bran sieve, cruller, dry fried food, the whole fried wheaten food categories of wrapping up in such as fried food after pickled.

The sample that the present invention relates to mix is fried in shallow oil dish cake class and is fried in shallow oil the dish cake and fry in shallow oil dish cake based food with compound and assorted sample with humid heat treatment wheat flour, assorted sample, in detail, relate to can obtain mouthfeel good and improved through the time change patience the assorted sample assorted sample of frying in shallow oil dish cake based food fry in shallow oil dish cake class with the humid heat treatment wheat flour, used the assorted sample of this wheat flour to fry in shallow oil dish cake class to fry in shallow oil dish cake based food with compound and assorted sample.

The present invention relates to toast based food uses compound and toasts based food with humid heat treatment wheat flour, baking based food, in detail, relate to can obtain mouthfeel good and improved through the time change patience the baking based food the baking based food with the humid heat treatment wheat flour, used this wheat flour the baking based food with compound and toast based food.

In addition, the invention still further relates to the baste that is used for western-style food the brown baste that for the white tartar sauce of representative, with demiglace (demiglace sauce) is representative as bechamel sauce (bechamel sauce), Western-style pastry or as flour paste (flour paste) based food of the filling of dessert bread, relate to simple to operate in the time of obtaining to cook and baste that mouthfeel is good or flour paste based food with humid heat treatment powder, the food material that has used this wheat flour and baste food class or flour paste based food.

Background technology

As the desired general condition of fritter of the band bread flour that is used for chip potato cake, fried pork chop, fried fish tartar souce etc., can enumerate: 1) have anti-destructiveness (puncture resistance) (when fried with tamper-proof or slip-off preventing); 2) fritter liquid is even and fried inequality is few; 3) crisp mouthfeel, soft and crisp; 4) viscosity of fritter changes very little in time; 5) consider that from economic angle have the water imbibition height, it is high to add the water multiplying power.

In addition, in recent years, along with the expansion in market, delicatessen, fried food is not only only made within the family, buys the food of having cooked from selling shop etc. in batches, with after cooking through the food of a period of time chance of on dining table, eating increased.Thereby, have the present situation that also requires to keep its mouthfeel simultaneously.For these social demands, various researchs have been attempted so far.Wherein, use the method for the αization thing of starch or starch to be suggested a lot so far.

For example, use αization ground rice and living corn flour frying surface aleuron (patent documentation 1) as main material, in fritter, cooperate αization barley or naked barley method (patent documentation 2), cooperate alphalysed starch with and/or the method (patent documentation 6) of the method (patent documentation 5) of the method (patent documentation 3) of αization flour, the method (patent documentation 4) that cooperates αization flour class and phytoprotein, cooperation αization ground rice, cooperation alphalysed starch, by alphalysed starch, living starch, edible oil and water constitutes and do not contain the method (patent documentation 7) etc. of wheat flour.

But, because of the gelatinization state of employed αization flour in these methods very high, have in compound because moisture absorption produces pimple, thereby or owing to causing the bad or hardening of mouthfeel after fried in order to improve the more cooperation of viscosity, melt the sense variation in mouthful, the viscosity deficient in stability of fritter, various shortcomings such as operability variation.

In addition, for the fried wheaten food category of wrapping up in, for example to do and chew the mouthfeel that rustles be feature to the mouthfeel of the dressing of day bran sieve with crisp, and general this mouthfeel is welcome.But, be modulated into relatively difficulty of such mouthfeel, for example, in sky bran sieve, use cold water and stir day bran Luo Fen etc. that to need technology be known in the mode of the viscosity of doing one's utmost not increase glutelin (being also referred to as gluten).In order to change this present situation, do not need special technique and realize fragility and chew nice sky bran sieve that rustles and this mouthfeel can kept that the inventor etc. have proposed several patent applications about sky bran sieve powder (patent documentation 8～11 etc.) up to now after after a while.

On the other hand, wrap up in the wheaten food category fried, the satiety of dressing or bloom (scatteringappearance) are also very important, in order to obtain such dressing, for example when fried day bran sieve, the dressing of sky bran sieve is sprinkling upon with liquid is used on the Fried Fishes with the satiety that improves dressing and the method for blooming by known.But actual conditions are also not have to obtain satisfied sky bran sieve powder, and described powder can obtain fragility simultaneously and chew the mouthfeel that rustles and the satiety of above-mentioned dressing and blooming.

In addition, for market, delicatessen, append day dressing of bran sieve is faced with the decrease in yield of sky bran sieve goods of selling shop, dish shop etc. in batches with the satiety that improves dressing or the cooking method of blooming with liquid problem to Fried Fishes.

In addition, fry in shallow oil dish cake based food, have surperficial crisp and fragrant, the inner wet raw material that glue, are easy to melt in the mouth for assorted samples such as frying in shallow oil dish cake or roasting octopus ball.And, be accompanied by from the variation of past diet style till now, heat again under the edible situation by micro-wave oven in refrigeration or freezing preservation back, also require to continue such mouthfeel.But in fact, show and keep this mouthfeel and be difficult to,, reported various researchs up to now in order to address this problem.

In order to address this problem, a lot of reports are arranged, for example " premix that contains the starch of wheat flour and hydroxypropylation " (patent documentation 12); " used with rub the material that refining in thing cooperated rice of wheat flour as main material; adds that suitable batching baking goes out or in freezing preservations baking afterwards, the freezing as required roasting octopus ball that forms, the sample of mixing are fried in shallow oil dish cake or food similarly " (patent documentation 13); Or " utilizing the Raw bean curd slag is that the assorted sample that carries out the dry soybean residue powder that heat drying makes under 110 ℃～130 ℃ is fried in shallow oil the dish cake at products temperature " (patent documentation 14) etc.

But the technology that patent documentation 12～14 is put down in writing extremely aspect the operability, also is not the technology that can enough satisfy at taste.In order to remedy these shortcomings, as " with the wheat flour is main component; contain (1) αization degree the heat treated flour below 20% with and/or starch and; (2) the αization degree the flour of the αization more than 60% with and/or alphalysed starch be that the assorted sample of feature is fried in shallow oil dish cake class raw material composite " (patent documentation 15) like that, use the two kinds of different alphalysed starch of αization degree and/or the motion of αization flour also to be suggested simultaneously.

But the technology of being put down in writing in the patent documentation 15 is because a large amount of alphalysed starch and/or αization flours of using, and wheat flour taste originally goes down, and the while is still residual the viscosity that comes from alphalysed starch and/or αization flour.

In addition, be the baking based food of representative with the dressing of flapjack, pancake, spongecake, steamed bun, bread, butterie winding, dessert bread, bubble cottonrose hibiscus etc., preferably have satiety, internal layer exquisiteness, softness, moistening and be easy to melt in the mouth.In order to obtain such outward appearance and mouthfeel, the report of the method for a lot of cooperation alphalysed starch is arranged always.

For example, have report " contain flour class, the protein powder that mainly forms by wheat flour, at least a calcium salt that is selected from calcium lactate, calcium citrate and calcium gluconae; and contain the snack categories wheat flour composition that the tackify polysaccharide is the flexibility (adaptability) of operation excellence of feature " (patent documentation 16), and ", containing the protein powder class of 0.1～10 weight portion, the gelatinized starch of 0.1～10 weight portion and the dessert wheat flour composition of 0.01～1 weight portion citric acid " (patent documentation 17) with respect to flour class 100 weight portions that mainly form by wheat flour.

But, have several problems in the technology of patent documentation 16 and patent documentation 17.That is, for example, the αization degree of alphalysed starch (gelatinized starch) is very high, has because the shortcoming that moisture absorption produces pimple, the words cake that increases addition can be felt viscosity.

In order to remedy these shortcomings, proposed " a kind of cake blank composite; it is characterized in that; is main component with the wheat flour; contain (1) αization degree the heat treated flour below 20% with and/or starch and; (2) the αization degree the flour of the αization 60% or more with and/or alphalysed starch " (patent documentation 18) like that, the two kinds of different alphalysed starch of use αization degree and/or the scheme of αization flour have also been proposed simultaneously.

But the technology of being put down in writing in the patent documentation 18 is owing to often using aspect alphalysed starch and/or the αization flour with identical in the past, be difficult to feel the taste of wheat flour script, and still residual the viscosity that comes from alphalysed starch and/or αization flour arranged.

For the problems referred to above, proposed " a kind of cake process for preparation of food product; 10～50 weight % of the flour class that will use as main material are used to prepare the heat treatment batter; the batter that is made of with flour class 100 weight portions and water 150～400 weight portions this heat treatment batter modulation is heat-treated more than this heat treatment batter is modulated αization temperature with the starch in the flour class and obtained the heat treatment batter; this heat treatment batter is mixed with remaining main material composition and be modulated into the cake blank; and carry out roasting " (patent documentation 19), but present situation is, this method is made fritter liquid for the part of flour class is carried out other heat treated, then with its dual operation that mixes with remaining flour, complicated operation not only, and cause its quality to change owing to heat treatment is inhomogeneous etc. waiting greatly, thereby lack decide the issue of the battle number.

In addition, as especially about the technology of bubble cottonrose hibiscus dressing, proposed to steep the method (with reference to patent documentation 20) that adds xanthans etc. in the raw material of cottonrose hibiscus blank, or proposed in blank to cooperate the method for O/W emulsion composition, the gelation (with reference to patent documentation 21) of this oiliness emulsification composition by the thermal reversibility colloidal sol that contains specific particle diameter and fusing point, but the bubble cottonrose hibiscus dressing that can fully satisfy can not be obtained by these methods.

In addition, the baste based food can be known as being made by the wheat flour that stirs fry in oil with milk of " flour paste of mixing oil " by milk or the dilution of soup juice usually.Its purpose is by the wheat flour preheating being removed distinctive viscosity of wheat flour and cereal flavor.And, as the filling of Western-style pastry or dessert bread and the flour paste class of using, can heat then by in wheat flour, adding granulated sugar, dairy products, spices etc., make starch gelatinization and make, if but heat insufficient, the then residual mouthfeel that distinctive cereal flavor of wheat flour and powder powder are arranged, the value of commodity descends.

About baste classes such as these flour pastes of mixing oil, bastes,, a lot of reports are arranged always for as solving the above problems.

For example can list: " autofrettage of a kind of graininess baste and baste based food is characterized in that, will give birth to starch materials; The dispersant more than a kind or 2 kinds in lactose, dextrin, the powdery maltose; With the compound of edible solid grease 15～35% be to carry out granulation by extruding granulator under 20～50 ℃ at products temperature " (patent documentation 22); " a kind of manufacture method of the flour paste of mixing oil; it is the mixture heating with wheat flour and grease; fry the manufacture method of the flour paste of mixing oil of wheat flour; it is characterized in that; in wheat flour and grease, add emulsifying agent; with it as raw material; and raw material is handled by the double-screw type extruder " (patent documentation 23); " a kind of manufacture method of baste food; it is characterized in that; using average grain diameter is 25～50 μ m; injury tolerance is that 4.5～15% damage wheat flour is made baste food as the flour paste of mixing oil that raw material obtains; described baste has smooth tissue; mouthfeel is good " (patent documentation 24); and " a kind of powder food product; it is characterized in that; have a plurality of oil membranes regulating moisture in advance and form the surface that contains low wheat flour of amount of moisture and/or starch; described powder food product has: under the normal temperature that forms on the surface of this wheat flour and/or starch for aqueous formed the 1st oil membrane of grease and; formed emulsifying agent film on the 1st oil membrane and on this emulsifying agent film, form by being formed the 2nd oil membrane of grease of solid under the normal temperature, further have the layer of powdered oil thereon " (patent documentation 25).

But, even by these inventions, still be difficult to improve operability and mouthfeel when making baste and coming, and in the modulation of heating again of cooking etc. of the micro-wave oven after normal temperature, refrigeration or freezing preservation, be difficult to suppress sensation, and melt sense in the mouth after being difficult to keep just making by the aging powder powder that causes of starch.

Patent documentation 1: the spy opens flat 9-154518 communique

Patent documentation 2: special public clear 57-16778 communique

Patent documentation 3: the spy opens flat 4-40870 communique

Patent documentation 4: special public clear 57-4296 communique

Patent documentation 5: special public clear 57-16625 communique

Patent documentation 6: the spy opens clear 62-74254 communique

Patent documentation 7: the spy opens the 2000-333633 communique

Patent documentation 8: the spy opens flat 8-84568 communique

Patent documentation 9: the spy opens flat 9-191847 communique

Patent documentation 10: the spy opens flat 11-125 communique

Patent documentation 11: the spy opens the 2002-168 communique

Patent documentation 12: the spy opens flat 6-277011 communique

Patent documentation 13: the spy opens flat 11-46734 communique

Patent documentation 14: the spy opens flat 11-103809 communique

Patent documentation 15: the spy opens the 2002-125578 communique

Patent documentation 16: the spy opens flat 9-224550 communique

Patent documentation 17: the spy opens flat 9-224551 communique

Patent documentation 18: the spy opens the 2002-125578 communique

Patent documentation 19: the spy opens the 2004-49073 communique

Patent documentation 20: the spy opens clear 52-122670 communique

Patent documentation 21: the spy opens the 2003-137 communique

Patent documentation 22: special public clear 57-47464 communique

Patent documentation 23: special public clear 64-51067 communique

Patent documentation 24: the spy opens flat 10-4896 communique

Patent documentation 25: the spy opens the 2004-253 communique

Summary of the invention

Therefore, problem of the present invention (below be called first problem) is to provide a kind of problem that has solved the fried food of above-mentioned existing band bread flour, and be used to obtain fried food humid heat treatment wheat flour with the band bread flour of the fried food of bread flour, used this wheat flour the band bread flour fried food with compound and the band bread flour fried food, above-mentioned fried food has improved the operability of fried food when cooking and the heating easiness of dressing of band bread flour with the humid heat treatment wheat flour, it is few to stretch, and at normal temperature, micro-wave oven after refrigeration or the freezing preservation is cooked the sclerosis that also can suppress the dressing that causes owing to wearing out of starch when waiting heating modulation again etc., and the mouthfeel after can keeping just making, in other words through the time to change patience good.

In addition, problem of the present invention (below be called second problem) is to provide a kind of fried fried pastries humid heat treatment wheat flour of wrapping up in of wrapping up in cereal preparation that is used to obtain, the fried pastries of wrapping up in that used this wheat flour are with compound and the fried pastries of wrapping up in, this is fried wrap up in pastries with the humid heat treatment wheat flour improved cook fried when wrapping up in pastries operability and the heating easiness of dressing, dressing crisp and chew the satiety of the mouthfeel that rustles dressing when further being improved, the outward appearance of dressing such as bloom also is improved, and normal temperature, mouthfeel after microwave oven dealing etc. after refrigeration or the freezing preservation also can keep just making during the heating modulation again etc., in other words through the time to change patience good.

In addition, problem of the present invention (below be called the 3rd problem) is to provide a kind of problem that above-mentioned existing assorted sample is fried in shallow oil dish cake based food that solved, and being used to obtain assorted sample that assorted sample fries in shallow oil dish cake or roasting octopus ball etc. fries in shallow oil the assorted sample of dish cake based food and fries in shallow oil dish cake based food humid heat treatment wheat flour, used the assorted sample of this wheat flour to fry in shallow oil dish cake class and fried in shallow oil dish cake based food with the compound and the assorted sample of food, this humid heat treatment wheat flour improved assorted sample fry in shallow oil the satiety of dish cake based food or blank moist feeling and mouthful in melt sense, and at normal temperature, dried wizened (moisturelesstexture) that microwave oven dealing etc. after refrigeration or the freezing preservation also can suppress dry and soft (the dry texture) that cause because of drying again during the heating modulation or cause because of age of starch, mouthfeel after can keeping just making, in other words through the time to change patience good.

In addition, in addition, problem of the present invention (below be called the 4th problem) is to provide a kind of problem that has solved above-mentioned existing baking based food, and be used to obtain to toast the baking based food humid heat treatment wheat flour of based food, baking the based food compound and the baking based food of this wheat flour have been used, this humid heat treatment wheat flour has improved the satiety of the goods of baking based food, internal layer unity and coherence in writing exquisiteness, soft, have in good moist feeling and the mouth and melt sense, and at normal temperature, microwave oven dealing etc. after refrigeration or the freezing preservation also can suppress during the heating modulation again because of cause dry and soft of drying or because of age of starch cause dried wizened, mouthfeel after can keeping just making, in other words through the time to change patience good.

In addition, problem of the present invention (below be called the 5th problem) is to provide a kind of problem that has solved above-mentioned existing baste or flour paste based food, and be used to obtain the baste or the flour paste based food humid heat treatment wheat flour of baste or flour paste based food, baste or flour paste based food food material and the baste or the flour paste based food of this wheat flour have been used, this humid heat treatment wheat flour has improved operability and the mouthfeel when cooking baste or flour paste based food, and at normal temperature, microwave oven dealing etc. after refrigeration or the freezing preservation can not felt the cereal flavor again during the heating modulation yet, can suppress sensation of the powder powder that causes because of age of starch etc., mouthfeel after can keeping just making, in other words through the time to change patience good.

The inventor etc. are through discovering repeatedly, the blank viscosity after having the αization degree of particular range and add water by use, and regulated the humid heat treatment wheat flour of granularity and particle diameter, can solve first to the 5th above-mentioned problem.

Promptly, the present invention is by providing a kind of food that contains wheat flour with humid heat treatment wheat flour (below be also referred to as specific humid heat treatment wheat flour), thereby solved above-mentioned first to the 5th problem, this humid heat treatment wheat flour is through heat treated wheat flour, it is characterized in that, the αization degree of described humid heat treatment wheat flour is 12.5%～30%, and the viscosity when having added the water of 300 quality % with respect to this humid heat treatment wheat flour is 1PaS～10PaS.

Specifically, the inventor etc. are in order to solve above-mentioned first problem, is found that of studying repeatedly of the compound composition of main material at constituting dressing with the wheat flour with liquid, by specific humid heat treatment wheat flour is coupled in this compound composition, need in the project of above-mentioned fritter at all, can realize the extremely fried food of excellent band bread flour of quality, thereby finish the present invention.

That is, first invention is the fried food of using compound and being with bread flour with the fried food of humid heat treatment wheat flour, band bread flour by the fried food that following band bread flour is provided, thereby has solved above-mentioned first problem.

A kind of humid heat treatment wheat flour of fried food with bread flour, it is the wheat flour through humid heat treatment, it is characterized in that, the αization degree of described humid heat treatment wheat flour is 12.5%～30%, and the viscosity when having added the water of 300 quality % with respect to this humid heat treatment wheat flour is 1PaS～10PaS.

A kind of fried food compound with bread flour is characterized in that, contains the fried food humid heat treatment wheat flour of above-mentioned band bread flour of the present invention.

A kind of fried food with bread flour is characterized in that, its fried food that is to use above-mentioned band bread flour of the present invention is prepared from compound with the fried food of humid heat treatment wheat flour or above-mentioned band bread flour of the present invention.

In addition, the inventor etc. at take into account the crisp of dressing simultaneously and chew the further raising of the mouthfeel that rustles and the fried food of the raising of the outward appearance of the satiety of dressing, dressing such as bloom extremely compound carried out repeatedly result of study and found, by specific humid heat treatment wheat flour is coupled in the compound, use this compound and make the fried pastries of wrapping up in, can obtain the extremely fried food of excellent band bread flour of quality, thereby finish the present invention.

That is, second the invention be by provide following fried wrap up in pastries with humid heat treatment wheat flour, the fried pastries of wrapping up in compound and the fried cereal preparation of wrapping up in, solved above-mentioned second problem.

A kind of fried pastries humid heat treatment wheat flour of wrapping up in, it is the wheat flour through humid heat treatment, it is characterized in that the αization degree of described humid heat treatment wheat flour is 12.5%～30%, and the viscosity when having added the water of 300 quality % with respect to this humid heat treatment wheat flour is 1PaS～10PaS.

A kind of fried pastries compound of wrapping up in is characterized in that, it contains the above-mentioned of the present invention fried pastries humid heat treatment wheat flour of wrapping up in.

A kind of fried cereal preparation of wrapping up in is characterized in that, it is to use the above-mentioned of the present invention fried pastries of wrapping up in to be prepared from compound with humid heat treatment wheat flour or the above-mentioned of the present invention fried pastries of wrapping up in.

In addition, the 3rd invention is to be used for assorted sample and to fry in shallow oil dish cake based food and fry in shallow oil dish cake based food with humid heat treatment wheat flour, the sample of mixing and fry in shallow oil dish cake based food with compound and assorted sample and solved above-mentioned the 3rd problem by providing following.

A kind of assorted sample is fried in shallow oil dish cake based food humid heat treatment wheat flour, it is the wheat flour through humid heat treatment, it is characterized in that, the αization degree of described humid heat treatment wheat flour is 12.5%～30%, and the viscosity when having added the water of 300 quality % with respect to this humid heat treatment wheat flour is 1PaS～10PaS.

A kind of assorted sample is fried in shallow oil dish cake based food compound, it is characterized in that, it contains above-mentioned of the present invention assorted sample fries in shallow oil dish cake based food humid heat treatment wheat flour.

A kind of assorted sample is fried in shallow oil dish cake based food, it is characterized in that, it is to use above-mentioned of the present invention assorted sample to fry in shallow oil dish cake based food and fries in shallow oil dish cake based food with humid heat treatment wheat flour or above-mentioned of the present invention assorted sample and be prepared from compound.

In addition, the 4th invention is to be used to toast based food humid heat treatment wheat flour, baking based food compound and baking based food by providing following, thereby has solved above-mentioned the 4th problem.

A kind of baking based food humid heat treatment wheat flour, it is the wheat flour through humid heat treatment, it is characterized in that the αization degree of described humid heat treatment wheat flour is 12.5%～30%, and the viscosity when having added the water of 300 quality % with respect to this humid heat treatment wheat flour is 1PaS～10PaS.

A kind of baking based food compound is characterized in that, contains above-mentioned baking based food humid heat treatment wheat flour of the present invention.

A kind of baking based food is characterized in that, it is to use above-mentioned baking based food of the present invention to be prepared from compound with humid heat treatment wheat flour or above-mentioned baking based food of the present invention.

In addition, the inventor etc. are in order to solve above-mentioned the 5th problem through result of study discovery repeatedly, by using specific humid heat treatment wheat flour, for the needed all items of above-mentioned fritter, can obtain quality extremely excellent baste class and flour paste based food, thereby finish the present invention.

Specifically, the 5th invention has solved the problem of existing baste class or flour paste based food complicated operation and difficulty, and be the novel raw material of aspect mouthfeel, also having given superiority, utilized this raw-material baste class or flour paste based food.By utilizing the present invention, can save about the baste based food and to fry wheat flour with the mix oil operational sequence of flour paste of making, about the flour paste based food because dissolving rapidly in water becomes sticky the operation in the time of therefore can suppressing food heating inhomogeneous very soon.

That is, the 5th invention is by providing following baste based food or flour paste based food with humid heat treatment wheat flour, baste based food or flour paste based food food material and baste based food or flour paste based food, having solved above-mentioned the 5th problem.

A kind of baste based food or flour paste based food humid heat treatment wheat flour, it is the wheat flour through humid heat treatment, it is characterized in that, the αization degree of described humid heat treatment wheat flour is 12.5%～30%, and the viscosity when having added the water of 300 quality % with respect to this humid heat treatment wheat flour is 1PaS～10PaS.

A kind of baste based food or flour paste based food food material is characterized in that, it contains above-mentioned baste based food humid heat treatment wheat flour of the present invention.

A kind of baste based food or flour paste based food, it is characterized in that it is to use above-mentioned baste based food of the present invention or flour paste based food to be prepared from food material with humid heat treatment wheat flour or above-mentioned baste based food of the present invention or flour paste based food.

The specific embodiment

The food that contains wheat flour of the present invention is by after adding water or steam and carry out the humid heat treatment of heat treated in wheat flour with the humid heat treatment wheat flour, carries out drying, pulverizing obtains.The αization degree of this humid heat treatment wheat flour is 12.5%～30%, and preferred αization degree is 15.0%～25.0%, and the viscosity when having added the water of 300 quality % with respect to this humid heat treatment wheat flour is 1PaS～10PaS, and preferred viscosities is at 2.0Pas～5.0Pas.

The food that contains wheat flour of the present invention with humid heat treatment wheat flour preferable particle size below 1.0mm, and particle diameter in the ratio of the wheat flour below the 0.40mm more than 90%.

As becoming the wheat flour that contains the food of wheat flour with the raw material of humid heat treatment wheat flour of the present invention, can enumerate as low biceps powder, middle biceps powder, strong biceps powder etc., can suitably select to use.The concrete manufacture method of this humid heat treatment wheat flour does not limit, and for example can adopt following method.

Humid heat treatment about wheat flour, can be by in wheat flour, adding the humid heat treatment of water or steam and heat treated, make the method for the starch gelatinization that contains in the wheat flour, for example can adopt: in the hermetic type container, fill added the wheat flour of water after, use saturated steam under pressurized state, to carry out methods of heating treatment, utilize single screw rod or double-screw type extrusion shaping machine that wheat flour is carried out Jia Shui and add the method etc. of hot milling.

For example, by after will hanging down the biceps wheat flour and suitably adding water and adjust, in aluminium bag (aluminumpouch), enclose also airtight, use saturated steam under pressurization (1 atmospheric pressure) state, (for example to carry out heat treated, 110～130 ℃, heated 10～20 minutes), can obtain humid heat treatment wheat flour of the present invention.

In addition,, can enumerate methods such as box-type drying, heated-air drying, fluidized bed drying, can suitably adopt according to the humid heat treatment method as the method that the drying after the above-mentioned humid heat treatment is handled.Pulverization process for after this drying processing can adopt roll pulverizing, the broken various pulverizing means such as (pin mill grinding) of pin abrasive dust.

For the food that contains wheat flour humid heat treatment wheat flour of the present invention, its above-mentioned αization degree and viscosity are according to the following value that obtains of measuring.

The mensuration of＜αization degree 〉

When the mensuration of αization degree (being called gelatinization degree), measure by beta amylase amylopectase (β-amylase pullulanase) method of existing method.Below, describe at its content.(A) reagent

Employed reagent is as follows.

1.0.8M acetic acid-sodium acetate buffer solution

2.10N sodium hydroxide solution

3.2N acetum

4. enzyme solutions: with beta amylase (the Nagase biochemistry #1500 of Industrial Co., Ltd) 0.017g and amylopectase (woods protobiochemistry research institute, No.31001) 0.17g is dissolved in above-mentioned 0.8M acetic acid-sodium acetate buffer solution, thereby makes 100ml solution.

5. deactivated enzyme solutions: above-mentioned enzyme solutions boiled made in 10 minutes.

6. blood amylase (somogyi) reagent and Nelson reagent (being used to measure the reagent of reduced sugar amount).

(B) assay method

1. the humid heat treatment wheat flour is pulverized with homogenizer, made below 100 orders.The humid heat treatment wheat flour 0.08～0.10g of this pulverizing is got in the homogenization of glass device.

2. add desalted water 8.0ml therein, the homogenization of glass device is teetertottered 10～20 times so that its dispersion.

3. indicate in the scale test tube at 2 25ml, put into above-mentioned 2. dispersion liquid 2ml respectively, wherein a test tube is with 0.8M acetic acid-sodium acetate buffer solution constant volume, as the trial zone.

4. in another root test tube, add 10N sodium hydroxide solution 0.2ml,, make its complete gelatinization 50 ℃ of reactions 3～5 minutes.After this, add 2N acetum 1.0ml, with pH value adjust to 6.0 neighbouring after, 0.8M acetic acid-sodium acetate buffer solution constant volume is as the gelatinization district.

5. get the trial zone of making in above-mentioned 3. and 4. and the test solution 0.4ml in gelatinization district respectively, add enzyme solutions 0.1ml respectively therein, carried out enzyme reaction 30 minutes at 40 ℃.Simultaneously, as blank sample, also made substituted enzyme solution and added the solution of deactivated enzyme 0.1ml.Often carry out enzyme reaction on the way stirring reaction liquid the time.

6. in above-mentioned reacted solution 0.5ml, add 0.5ml blood amylase reagent, in the boiling water-bath, boiled 15 minutes.After boiling, cooling is 5 minutes in circulating water, after this, adds Nelson reagent and the stirring of 1.0ml, places 15 minutes.

7. after this, add desalted water 8.00ml, stir, measure the absorbance of its 500nm.

(C) calculate the αization degree

Calculate the αization degree by following mathematical expression.

[mathematical expression 1]

The absorbance of A=trial zone

The absorbance in A '=gelatinization district

The absorbance of the blank sample of a=trial zone

The absorbance of the blank sample in a '=gelatinization district

The mensuration of＜viscosity 〉

When measuring viscosity, chopping phase has added the fritter of the water of 300 quality % for this humid heat treatment wheat flour, the viscosity that this oil beans flour noodle after utilizing BM type viscometer determining to stir by mixer is stuck with paste.Below, be illustrated for operating sequence.

(A) make fritter

Inject cold water 900ml in alms bowl (making of Hobart commercial firm) lining, put into 300g humid heat treatment wheat flour then therein.By egg-whisk (wire whip) agitation as appropriate, after with powder and water mixing, stir by mixer (making of Hobart commercial firm): 30 seconds phase I, second stage 240 seconds.

(B) assay method

Use BM type viscometer determining by the sample viscosity of mixer stirring after 10 minutes.

The present invention for the food that contains wheat flour of the invention described above with the humid heat treatment wheat flour be used to bread flour fried food (first invention), friedly wrap up in pastries (second invention), assorted sample is fried in shallow oil dish cake based food (the 3rd invention), baking based food (the 4th invention), baste or flour paste based food (the 5th invents).

At first, narrate with the preferred implementation of the fried food of compound and band bread flour with the fried food of humid heat treatment wheat flour, band bread flour at the fried food of the first band bread flour of inventing.

Fried food humid heat treatment wheat flour for the band bread flour, because αization degree discontented 12.5%, its water imbibition of humid heat treatment wheat flour and the swellability of the not enough 1Pas of viscosity when having added the water of 300 quality % with respect to this humid heat treatment wheat flour are poor, must cooperate alphalysed starch or thickener etc. at the dressing that is used for the fried food of bread flour with liquid.Its result, dressing is heavy, and the mouthfeel stretching (pullling constantly) and hard that become can not obtain crisp crisp sense goods.

On the other hand, fried food humid heat treatment wheat flour for the band bread flour, since the αization degree surpass 30% and the viscosity when having added the water of 300 quality % with respect to this humid heat treatment wheat flour be higher than the humid heat treatment wheat flour of 10Pas, must increase water in order to obtain that suitable viscosity is suitable.Its result, dressing intensity step-down, or mouthfeel becomes greasy, and not preferred.

In addition, because the fried food of band bread flour is with in the humid heat treatment wheat flour, the particle diameter of this humid heat treatment wheat flour is below the 1.0mm, and particle diameter in the ratio of the wheat flour below the 0.40mm more than 90%, this wheat flour dissolving rapidly in water when the blank of the fried food of modulating the band bread flour, viscosity stabilization.Its result, can not produce coarse grade after the modulation can hardening yet, thereby preferred.

The fried food of band bread flour of the present invention can similarly be used for making the fried food of band bread flour with the fried food of existing band bread flour with wheat flour with the humid heat treatment wheat flour.For example, the fried food of band bread flour of the present invention uses the humid heat treatment wheat flour when making the fried food of band bread flour, can add water or other additives and modulate dressing liquid, or also can be before the fried food of making the band bread flour, the additive that is pre-mixed other is with the fried food compound as the band bread flour.

Secondly, the fried food at band bread flour of the present invention is illustrated with compound.

The fried food of band bread flour of the present invention contains the invention described above with compound the fried food of band bread flour with the humid heat treatment wheat flour as the dressing of the fried food of band bread flour with the liquid wheat flour.

The fried food of band bread flour of the present invention uses compound except above-mentioned humid heat treatment wheat flour, can suitably contain and be used for raw material or the additive that the fried food with bread flour uses with wheat flour in the past, wheat flour, flour class, the starch based that for example, can suitably contain other; Protein raw material such as soybean protein, wheat gluten, powdered egg, skimmed milk power; Grease such as animal and plant fat, powdered oil class; Sweet potato powder, food fiber, swelling agent, thickener, emulsifying agent, salt, carbohydrate, sweetener, spice, baste, vitamins, mineral matter class, pigment, spices, dextrin etc.Except above-mentioned humid heat treatment wheat flour, under the situation of the powder raw material that has used other, the content of the above-mentioned humid heat treatment wheat flour in the full powder stock is preferably more than 10.0% the fried food of band bread flour of the present invention with compound.

The fried food of band bread flour of the present invention with compound by containing humid heat treatment wheat flour of the present invention, can realize not containing the alphalysed starch that peddle in market, or the amount of the alphalysed starch that market is peddled is suppressed at minimal proportion design, thereby, the easiness height of heating is certain when fried, the satiety that does not have dressing, stretch or hardness, in crisp mouthful, melt well, the original taste of wheat flour is arranged, further, at normal temperature, also can making when the micro-wave oven after refrigeration or the freezing preservation heats modulation again is clamminess lacks, through the time change the good band bread flour fried food of patience.

The fried food of band bread flour of the present invention uses the fried food of the band bread flour of the invention described above fried food compound of humid heat treatment wheat flour or band bread flour of the present invention, forms by manufactured commonly used.Fried food as this band bread flour can list for example fried pork chop, chip potato cake, fried fish tartar souce, fried oyster etc.Further, the fried food of band bread flour often blew on one's face at Fried Fishes before being stained with fritter, but about this fried food humid heat treatment wheat flour that blows on one's face and also can use band bread flour of the present invention.

For example, when the fried food that uses band bread flour of the present invention is made the fried food of band bread flour with compound, can transfer to suitable fritter viscosity with compound by adding water for the fried food of band bread flour of the present invention, this fritter liquid is hung on the Fried Fishes semifinished product that has adhered to this compound powder, and it is fried that next is stained with bread flour.For this suitable fritter viscosity, according to the Fried Fishes semifinished product that uses and different, be 1Pas to 10Pas, need implement the suitable water adjustment that adds according to proportioning.

Secondly, the fried pastries of wrapping up in to second invention carry out following narration with humid heat treatment wheat flour, the fried pastries of wrapping up in compound and the fried preferred implementation of wrapping up in cereal preparation.

For the fried pastries humid heat treatment wheat flour of wrapping up in, the water imbibition of the humid heat treatment wheat flour of αization degree discontented 12.5% and the not enough 1Pas of viscosity when having added the water of 300 quality % and swellability is poor, dressing is poor with the sticking property of paying of the viscosity deficiency of liquid or dressing with respect to this humid heat treatment wheat flour, though fragility and chew the mouthfeel that rustles raising has to a certain degree been arranged, the improvement that the satiety of dressing and the aspect of blooming do not significantly improve, thus not preferred.

On the other hand, the fried pastries humid heat treatment wheat flour of wrapping up in, the αization degree surpass 30% and the viscosity when having added the water of 300 quality % with respect to this humid heat treatment wheat flour to be higher than the water imbibition and the swellability of humid heat treatment wheat flour of 10Pas too high, dressing is with the viscosity height of liquid, and the adhesiveness of dressing is also too high and can not obtain good blooming.And it is not the inner mouthfeel that produces viscosity of dressing, thereby preferred.

In addition, for the fried pastries humid heat treatment wheat flour of wrapping up in, because the particle diameter of this humid heat treatment wheat flour is below the 1.0mm, and particle diameter in the ratio of the wheat flour below the 0.40mm more than 90%, this wheat flour dissolving rapidly in water when the modulation blank, the viscosity of green compact is also stable, can not produce coarsely after curing, and can obtain the mouthfeel of melting in the lubricious and good mouth.

The fried pastries of wrapping up in of the present invention can similarly be handled to be used for making day bran sieve powder or dry fried food with existing sky bran sieve powder or dry fried food powder with the humid heat treatment wheat flour.For example, of the present invention fried wrap up in pastries with the humid heat treatment wheat flour when making day bran sieve, can add water or other additives and modulate dressing liquid, or also can be before making day bran sieve, the additive that is pre-mixed other is with the compound as sky bran sieve.

Secondly, be illustrated with compound at the fried pastries of wrapping up in of the present invention.Herein, be that example describes as the fried pastries of wrapping up in sky bran sieve.Day bran sieve of the present invention be used for the compound conduct day bran sieve dressing liquid wheat flour and contain the above-mentioned of the present invention fried pastries humid heat treatment wheat flour of wrapping up in.

Sky of the present invention bran sieve, can also suitably contain and be used for day raw material of bran sieve or an additive in the past except containing above-mentioned humid heat treatment wheat flour with compound, for example, can suitably contain other wheat flour, flour class, starch based; Protein raw material such as soybean protein, wheat gluten, powdered egg, skimmed milk power; Grease such as animal and plant fat, powdered oil class; Sweet potato powder, food fiber, swelling agent, thickener, emulsifying agent, salt, carbohydrate, sweetener, spice, baste, vitamins, mineral matter class, pigment, spices, dextrin etc.Of the present inventionly be used for day compound of bran sieve except using above-mentioned humid heat treatment wheat flour, under the situation of the powder stock that has used other, the content of the above-mentioned humid heat treatment wheat flour in the full powder stock is preferably more than the 3 quality %.

Day compound of bran sieve that is used for of the present invention is by containing humid heat treatment wheat flour of the present invention, the easiness height of operability when good modulation is arranged and heating is certain, be highly brittle and chew the mouthfeel that rustles and have the satiety of dressing, aspect blooming, also have good surface appearance, further, the micro-wave oven after normal temperature, refrigeration or freezing preservation heat again modulation the time also can make have good taste, through the time change good sky bran sieve of patience.

Of the present invention day bran sieve uses sky bran sieve of the invention described above to form by manufactured commonly used with compound with humid heat treatment wheat flour or of the present invention day bran sieve and sends out.

For example, when using the compound that is used for day bran sieve of the present invention to make of the present invention day bran sieve, can be for day compound of bran sieve that is used for of the present invention by adding water move to suitable fritter viscosity, after the Fried Fishes semifinished product has been pounced on powder, after hanging up this fritter liquid, carry out fried.This suitable fritter viscosity is according to proportioning and desired mouthfeel and different, probably at 0.5Pas to about the 2.0Pas.And, be illustrated with compound and day bran sieve at sky bran sieve herein, but can be equally applicable to dry fried food, the fried food after pickled etc.

Secondly, the assorted sample of the 3rd invention is fried in shallow oil dish cake based food fry in shallow oil the preferred implementation that dish cake based food is fried in shallow oil dish cake based food with compound and assorted sample, be described below with humid heat treatment wheat flour, assorted sample.

Fry in shallow oil dish cake based food humid heat treatment wheat flour for assorted sample, the water imbibition and the swellability of the humid heat treatment wheat flour of αization degree discontented 12.5% and the not enough 1Pas of viscosity when having added the water of 300 quality % with respect to this humid heat treatment wheat flour are poor, therefore fry in shallow oil the dish cake and roasting octopus ball is compared at the assorted sample of having made with having used common wheat flour aspect satiety and the mouthfeel, the superiority of quality is low.

On the other hand, fry in shallow oil dish cake based food humid heat treatment wheat flour for assorted sample, the αization degree surpass 30% and the humid heat treatment wheat flour that is higher than 10Pas of the viscosity when having added the water of 300 quality % with respect to this humid heat treatment wheat flour though satiety is arranged, produce sticking, thereby not preferred.

In addition, fry in shallow oil dish cake based food humid heat treatment wheat flour for assorted sample, because the particle diameter of this humid heat treatment wheat flour is below the 1.0mm, and particle diameter in the ratio of the wheat flour below the 0.40mm more than 90%, this wheat flour dissolving rapidly in water when the modulation green compact, the viscosity of green compact is also stable, can not produce coarsely after curing, and can obtain the mouthfeel of melting in the lubricious and good mouth.

Assorted sample of the present invention is fried in shallow oil dish cake based food and can be fried in shallow oil dish cake based food with existing assorted sample with the humid heat treatment wheat flour and similarly be used for making assorted sample with wheat flour and fry in shallow oil dish cake based food.For example, assorted sample of the present invention fry in shallow oil dish cake based food with the humid heat treatment wheat flour when making assorted sample and fry in shallow oil dish cake based food, can add water and modulate fritter, in this fritter, sneak into other assorted sample and fry in shallow oil dish cake based food batching, or also can make before assorted sample fries in shallow oil dish cake based food, be pre-mixed the batching that other assorted sample is fried in shallow oil dish cake based food.

Secondly, fry in shallow oil dish cake based food at assorted sample of the present invention and be illustrated with compound.

Assorted sample of the present invention is fried in shallow oil dish cake based food compound, fries in shallow oil dish cake based food as assorted sample and contains above-mentioned of the present invention assorted sample with wheat flour and fry in shallow oil dish cake based food humid heat treatment wheat flour.

Assorted sample of the present invention fry in shallow oil dish cake based food with compound except containing above-mentioned humid heat treatment wheat flour, can also suitably contain and be used for raw material or the additive that assorted sample is fried in shallow oil dish cake based food in the past, wheat flour, flour class, the starch based that for example, can suitably contain other; Protein raw material such as soybean protein, wheat gluten, powdered egg, skimmed milk power; Grease such as animal and plant fat, powdered oil class; Sweet potato powder, food fiber, swelling agent, thickener, emulsifying agent, salt, carbohydrate, sweetener, spice, baste, vitamins, mineral matter class, pigment, spices, dextrin etc.Assorted sample of the present invention fry in shallow oil dish cake based food with compound except using above-mentioned humid heat treatment wheat flour, under the situation of the powder stock that has used other, the content of the above-mentioned humid heat treatment wheat flour in the full powder stock is preferably more than the 5 quality %.

In addition, assorted sample of the present invention is fried in shallow oil dish cake based food compound can fit in also that to fry in shallow oil that dish cake based food, the assorted sample of Northwest local flavor are fried in shallow oil dish cake based food, local flavor assorted sample in Hiroshima is fried in shallow oil dish cake based food, roasting octopus ball, roasting green onion cake, Broiled Cuttlefish, roasting dish cake (も ん じ ゃ baked I) etc. corresponding with the assorted sample of Northeast local flavor, for example can suitably mix egg, cabbage, green onion, dregs of fat dregs, meat or batchings such as fish and shrimp, crimsoned ginger sweetened.

Assorted sample of the present invention fry in shallow oil dish cake based food with compound by containing humid heat treatment wheat flour of the present invention, can realize not containing alphalysed starch or the thickener peddled in market, or the alphalysed starch that market is peddled or the content of thickener are suppressed at minimal proportion design, can not feel the sticking of discomfort that cooperation owing to alphalysed starch or thickener produces or feel to be clamminess, has good satiety, extremely moistening and mouthful in melt good, has the original taste of wheat flour, further, at normal temperature, micro-wave oven after refrigeration or the freezing preservation heats also can make in the modulation again and has suppressed because dry cause dry and soft or owing to aging cause dried wizened of starch, through the time change the good assorted sample of patience and fry in shallow oil dish cake based food.

Assorted sample of the present invention is fried in shallow oil assorted sample that dish cake based food uses the invention described above and is fried in shallow oil dish cake based food and fry in shallow oil dish cake based food with humid heat treatment wheat flour or assorted sample of the present invention and form by using manufactured always with compound.Fry in shallow oil dish cake based food as assorted sample, for example can list the assorted sample of Northeast local flavor and fry in shallow oil that dish cake, the assorted sample of Northwest local flavor are fried in shallow oil the dish cake, local flavor assorted sample in Hiroshima is fried in shallow oil dish cake, roasting octopus ball, roasting green onion cake, Broiled Cuttlefish, Tokyo thin pancake etc.

For example, when using assorted sample of the present invention to fry in shallow oil dish cake based food to make assorted sample of the present invention and fry in shallow oil dish cake based food with compound, can to assorted sample of the present invention fry in shallow oil dish cake based food with compound by adding water move to suitable fritter viscosity, will this fritter liquid and various proportioning mix the back and make by curing.The viscosity of fritter of this moment is suitably adjusted according to the batching of the object that becomes goods, compound and desired roasting good state, probably at 0.25Pas to about the 10Pas.

Secondly, the baking based food to the 4th invention carries out following narration with humid heat treatment wheat flour, baking based food with the preferred implementation of compound and baking based food.

For the humid heat treatment wheat flour that is used to toast based food, the water imbibition and the swellability of the humid heat treatment wheat flour of αization degree discontented 12.5% and the not enough 1Pas of viscosity when having added the water of 300 quality % with respect to this humid heat treatment wheat flour are poor, comparing with having used common wheat flour making baking based food aspect satiety and the mouthfeel, the superiority of quality is low.

On the other hand, be used to toast the humid heat treatment wheat flour of based food, the αization degree surpass 30% and the humid heat treatment wheat flour that is higher than 10Pas of the viscosity when having added the water of 300 quality % with respect to this humid heat treatment wheat flour though satiety is arranged, produce sticking, thereby not preferred.

In addition, the baking based food with the humid heat treatment wheat flour since the particle diameter of this humid heat treatment wheat flour be below the 1.0mm and particle diameter in the ratio of the wheat flour below the 0.40mm more than 90%, this wheat flour dissolving rapidly in water when making the blank of cake food, the viscosity of blank is also stable, can not produce coarsely after curing, can obtain the mouthfeel of melting in the lubricious and good mouth.

Baking based food of the present invention can similarly be used for making the baking based food with wheat flour with existing baking based food with the humid heat treatment wheat flour.For example, baking based food of the present invention uses the humid heat treatment wheat flour when making the baking based food, can add water or carbohydrate, egg class etc. and be modulated into baking based food blank, also can be before making the baking based food, be pre-mixed other powder raw material and as baking based food compound.

Secondly, be illustrated with compound at baking based food of the present invention.

Baking based food of the present invention with compound contain above-mentioned baking based food of the present invention with the humid heat treatment wheat flour as being used to toast the wheat flour of based food.

Baking based food of the present invention except containing above-mentioned humid heat treatment wheat flour, can suitably contain the raw material or the additive that are used to toast based food with compound in the past, for example, can suitably contain other wheat flour, flour class, starch based; Protein raw material such as soybean protein, wheat gluten, powdered egg, skimmed milk power; Grease such as animal and plant fat, powdered oil class; Food fiber, swelling agent, thickener, emulsifying agent, salt, carbohydrate, sweetener, spice, baste, vitamins, mineral matter class, pigment, spices, dextrin etc.Except using above-mentioned humid heat treatment wheat flour, under the situation of the powder stock that has also used other, the content of the above-mentioned humid heat treatment wheat flour in the full powder stock is preferably more than the 5 quality % baking based food of the present invention with compound.

As baking based food compound of the present invention, for example can list the compound of the cooperation corresponding with baking based foods such as bronze gong burning, pancake, spongecake, pound cake (pound cake), pancake, steamed bun, bread as basic food, Cream roll, dessert bread, Deep-fried doughnut, U.S.'s hot dog, steamed gluten dressing etc.

Baking based food of the present invention with compound by containing humid heat treatment wheat flour of the present invention, can realize not containing alphalysed starch or the thickener peddled in market, or the alphalysed starch that market is peddled or the content of thickener are suppressed at minimal proportion design, owing to can not feel because that alphalysed starch or thickener cause is sticking or feel and be clamminess, has good satiety, extremely moistening and mouthful in melt good, has the original preferred taste of wheat flour, further, at normal temperature, micro-wave oven after refrigeration or the freezing preservation heats also can make in the modulation again and has suppressed because dry cause dry and soft or owing to aging cause dried wizened of starch, through the time change the good baking based food of patience.

Baking based food of the present invention is to use the baking based food of the invention described above to form by manufactured commonly used with compound with humid heat treatment wheat flour or baking based food of the present invention.As the baking based food, can list for example bronze gong burning, pancake, spongecake, pound cake, as thin as a wafer little flapjack, steamed bun, bread as basic food, Cream roll, dessert bread, Deep-fried doughnut, U.S.'s hot dog, steamed gluten dressing etc.

Secondly, baste class or the flour paste based food to the 5th invention carries out following narration with humid heat treatment wheat flour, baste class or flour paste based food with the preferred implementation of compound and baste class or flour paste based food.

For baste class or flour paste based food humid heat treatment wheat flour, comparing with the baste class or the flour paste based food that have used common wheat flour to make aspect the mouthfeel of the humid heat treatment wheat flour of αization degree discontented 12.5% and the not enough 1Pas of viscosity when having added the water of 300 quality % with respect to this humid heat treatment wheat flour, the superiority of quality is low.

On the other hand, for baste class or flour paste based food humid heat treatment wheat flour, the αization degree surpass 30% and the viscosity when having added the water of 300 quality % with respect to this humid heat treatment wheat flour to be higher than the water imbibition of humid heat treatment wheat flour of 10Pas too high, therefore the phenomenon that generates pimple when water-soluble is very outstanding, the original good aqueous solubility of the present invention's product goes down, simultaneously, the washiness because the weight saving of wheat flour itself becomes, mouthfeel worsens.

In addition, for baste class or flour paste based food humid heat treatment wheat flour, since the particle diameter of this humid heat treatment wheat flour to be 1.0mm following and particle diameter in the ratio of the wheat flour below the 0.40mm more than 90%, it is dissolving rapidly in water, viscosity stabilization, when being suitable for operating most, aspect mouthfeel, can not feel the powder powder yet or pimple, thereby preferred.

Baste class of the present invention or flour paste based food can similarly be used for making baste class or flour paste based food with wheat flour with existing baste class or flour paste based food with the humid heat treatment wheat flour.For example, baste class of the present invention or flour paste based food use the humid heat treatment wheat flour when making baste class or flour paste based food, water or other additives be can add and baste class or flour paste based food are modulated into, also can be before making baste class or flour paste based food, make baste class or flour paste based food raw material with other additives mixed, processing in advance.

Secondly, be illustrated with raw material at baste class of the present invention or flour paste based food.

Baste class of the present invention or flour paste based food contain above-mentioned baste class of the present invention or flour paste based food humid heat treatment wheat flour with raw material.Baste class or flour paste based food can be Powdered with raw material, also can be the solid shapes.

Baste class of the present invention or flour paste based food with raw material except containing above-mentioned humid heat treatment wheat flour, can also suitably contain the raw material or the additive that are used for baste class or flour paste based food in the past, wheat flour, flour class, the starch based that for example, can suitably contain other; Protein raw material such as soybean protein, wheat gluten, powdered egg, skimmed milk power; Grease such as animal and plant fat, powdered oil class; Thickener, emulsifying agent, salt, carbohydrate, sweetener, spice, baste, vitamins, mineral matter class, pigment, spices, dextrin etc.Except using above-mentioned humid heat treatment wheat flour, under the situation of the powder stock that has also used other, the content of the above-mentioned humid heat treatment wheat flour in the full powder stock is preferably more than the 20.0 quality % with raw material for baste class of the present invention or flour paste based food.

Baste class of the present invention or flour paste based food, can extremely promptly dissolve in cold water by containing humid heat treatment wheat flour of the present invention with raw material, can realize very high viscosity simultaneously.Its result, necessary numerous and diverse operation in the time of can being omitted in existing making baste class or flour paste based food simultaneously, can realize melting sense in the unavailable mouth of existing wheat flour.

Baste class of the present invention or flour paste based food are to use the baste class of the invention described above or flour paste based food to form by manufactured commonly used with raw material with humid heat treatment wheat flour or baste class of the present invention or flour paste based food.As baste class or flour paste class, can list baste classes such as for example being used for white sauce, brown baste, curry sauce; The filling of cream chip potato cake, Western-style pastry and dessert bread are with flour paste classes such as custards.For example, when using baste class of the present invention or flour paste based food raw material to make baste of the present invention or flour paste based food, can add entry and auxiliary material and heat and make for baste class of the present invention or flour paste based food raw material.

Embodiment

Below, in order to be described more specifically the present invention, enumerate embodiment and comparative example describes, still, the present invention is not limited to following embodiment.

＜embodiment 1～4 and comparative example 1～2 〉

Wheat flour (weak strength flour: " VIOLET " of Nisshin Flour Milling Co's system) according to after adding the water rate and add water shown in the table 1, enclose aluminium bag and sealing, with saturated steam (1 atmospheric pressure) heat treated under pressurized state (130 ℃, 15 minutes), carry out humid heat treatment thus.

After humid heat treatment, wheat flour after the humid heat treatment is carried out drying by box-type drying to be handled, carry out pulverization process by pulverizer, obtain that particle diameter is 100% in the ratio of the wheat flour below the 1.0mm, the ratio of the wheat flour of particle diameter below 0.40mm is 90% humid heat treatment wheat flour.The αization degree of resulting humid heat treatment wheat flour and the viscosity when having added 300 quality % water for powder are shown in table 1.And, about αization degree and viscosity, according to the aforesaid operations sequential determination.In addition, for particle diameter, use Microtrack FRA9220 (dry type) (Nikkiso Company Limited's manufacturing) to measure.

＜comparative example 3 〉

Comparative example 3 is for having used the wheat flour (weak strength flour: example " VIOLET " of Nisshin Flour Milling Co's system) without humid heat treatment.

＜evaluation test example 1 〉

Use humid heat treatment wheat flour, the humid heat treatment wheat flour of comparative example 1～2 and the wheat flour of comparative example 3 of embodiment 1～4, make fried fish tartar souce respectively according to the proportioning and the modulator approach of the compound shown in the table 2.

According to the metewand shown in the following table 3, to the fried fish tartar souce that just explode back gained and after stored refrigerated 24 hours by micro-wave oven heat treated and the fried fish tartar souce that obtains again, respectively by 10 tasters' evaluations.The results are shown in table 4.

[table 1]

[table 2]

[table 3]

Evaluation criterion

5 minutes	Feel sufficient dressing sense, very crisp, have a good mouthfeel that rustles of chewing.
		4 minutes	The dressing sense is slightly a bit light.Or it is the dressing sense is heavier, but crisp.
3 minutes	The dressing sense is lighter.Or the dressing sense is heavier, and hard a little.
		2 minutes	The dressing sense is too light.Or the dressing sense is heavier, and hard.
1 minute	Mouthfeel approaches fecula, and is not light and not crisp.

[table 4]

By above result obviously as can be known, used the fried fish tartar souce (embodiment 1～3) of the compound making that contains humid heat treatment wheat flour of the present invention to compare suction with the fried fish tartar souce (comparative example 3) that has used untreated wheat flour to make, mouthfeel is also very good simultaneously, the αization degree of the humid heat treatment wheat flour of the invention described above is 12.5%～30%, and the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour is 1PaS～10PaS.It is low that compound fried fish tartar souce of making (comparative example 1) and the fried fish tartar souce (comparative example 3) that uses untreated wheat flour making that use contains the humid heat treatment wheat flour of the not enough 1PaS of αization degree less than 12.5% and the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour compared superiority.In addition, use the αization degree surpass 30% and the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour surpass the fried fish tartar souce (comparative example 2) of the humid heat treatment wheat flour making of 10PaS, dressing fragility between bread flour and Fried Fishes, the crisp sense of imperceptible dressing, also there is problem the quality aspect.

＜embodiment 5～6 〉

Humid heat treatment condition when making the humid heat treatment wheat flour is identical with the situation of embodiment 2, change the condition of dried pulverization process, make the humid heat treatment wheat flour that the particle diameter shown in the table 5 distributes respectively, cook fried fish tartar souce then similarly to Example 2, estimate.It the results are shown in table 5.In table 5, put down in writing the result of embodiment 2 in the lump.

[table 5]

By the result in the table 5 clearly as can be known, when powder that increases the above particle diameter of 0.40mm and the powder more than the 1mm, because the bulky grain composition is difficult to dissolving, thereby the viscosity instability, its result, the tendency that has quality to be tending towards descending.

By The above results as can be known, the fried food of comprehensive band bread flour of the present invention makes with compound by the fried food that uses the band bread flour, obviously has extremely excellent effect, the fried food of described band bread flour is characterised in that with compound: containing the αization degree is 12.5%～30%, and the viscosity when having added the water of 300 quality % with respect to this humid heat treatment wheat flour is 1PaS～10PaS, so particle diameter below the 1.0mm and particle diameter in the ratio of the wheat flour below the 0.40mm at the humid heat treatment wheat flour more than 90%.

＜embodiment 7～10 and comparative example 4～6 〉

＜evaluation test example 2 〉

Use humid heat treatment wheat flour, the humid heat treatment wheat flour of comparative example 1～2 and the wheat flour (with reference to table 6) of comparative example 3 of embodiment 1～4, make day bran sieve respectively according to the proportioning and the cooking method of the compound shown in the table 7.

According to the metewand shown in the following table 8, to sky bran sieve of just explode the back gained and room temperature preservation after 4 hours by micro-wave oven day bran sieve of heat treated again, respectively by 10 tasters' evaluations.The results are shown in table 6.

[table 6]

[table 7]

[table 8]

Evaluation criterion

By above result obviously as can be known, sky bran sieve (embodiment 7～10) that contains the compound making of humid heat treatment wheat flour of the present invention for use, outward appearance, the mouthfeel of just having exploded the back dressing are all very good, and it is also very good in the sky bran rib collar sense that room temperature preservation heated by micro-wave oven after 4 hours again, the αization degree of the humid heat treatment wheat flour of the invention described above is 12.5%～30%, and the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour is 1PaS～10PaS.

＜embodiment 11～12 〉

Humid heat treatment condition when making the humid heat treatment wheat flour is identical with the situation of embodiment 2, change the condition of dried pulverization process, make the humid heat treatment wheat flour that the particle diameter shown in the table 9 distributes respectively, make day bran sieve then similarly to Example 8, estimate.It the results are shown in table 9.In table 9, put down in writing the result of embodiment 8 in the lump.

[table 9]

By the result in the table 9 clearly as can be known, when powder that increases the above particle diameter of 0.40mm and the powder more than the 1mm, because the bulky grain composition is difficult to dissolving, thereby the viscosity instability, its result, the tendency that has quality to be tending towards descending.

By The above results as can be known, bran sieve made with compound by using day bran sieve in comprehensive of the present invention day, obviously has extremely excellent effect, bran sieve was characterised in that with compound in described day: containing the αization degree is 12.5%～30%, and the viscosity when having added the water of 300 quality % with respect to this humid heat treatment wheat flour is 1PaS～10PaS, so particle diameter below the 1.0mm and particle diameter in the ratio of the wheat flour below the 0.40mm at the humid heat treatment wheat flour more than 90%.At other fried cereal preparations of wrapping up in, for example also find to have therewith identical superiority in the dry fried food.

＜comparative example 10 〉

Comparative example 10 is fried in shallow oil dish cake class with blank composite for the assorted sample of being put down in writing in patent documentation 15 (spy opens the 2002-125578 communique), used the example of the wheat flour composition that contains 2 kinds of different αization flours of αization degree and alphalysed starch (the αization degree is that αization wheat flour below 20% and αization degree are the αization corn flour more than 60%).

＜embodiment 13～16 and comparative example 7～10 〉

＜evaluation test example 3 〉

Use humid heat treatment wheat flour, the humid heat treatment wheat flour of comparative example 1～2, the wheat flour of comparative example 3 and the wheat flour composition (with reference to table 10) of comparative example 10 of embodiment 1～4, make assorted sample respectively according to the proportioning of the compound shown in the table 11 and cooking method and fry in shallow oil the dish cake.

According to the metewand shown in the following table 12, to the assorted sample that just cures the back gained fry in shallow oil the dish cake and after stored refrigerated 24 hours by micro-wave oven the more assorted sample of heat treated fry in shallow oil the dish cake, estimate by 10 tasters respectively.The results are shown in table 10.

[table 10]

^*The wheat flour composition of being put down in writing in 1 patent documentation 15

[table 11]

[table 12]

Evaluation criterion

5 minutes	Compare with the powder that is untreated and to have very strong moist feeling, it is very good to melt sense in mouthful.
		4 minutes	Compare with the powder that is untreated and to have moist feeling, it is good to melt sense in mouthful.
3 minutes	Comparing with the powder that is untreated has a moist feeling a little, and it is good slightly to melt sense in mouthful.
		2 minutes	Compare with the powder that is untreated a little moist feeling and mouthful in melt sense.
1 minute	Toughness is not felt the difference with the powder that is untreated.

By above result obviously as can be known, the assorted sample that has used the compound that contains humid heat treatment wheat flour of the present invention to make is fried in shallow oil dish cake (embodiment 13～16) and is fried in shallow oil dish cake (comparative example 9) with the assorted sample that has used untreated wheat flour making and compared suction, mouthfeel is also very good simultaneously, the αization degree of the humid heat treatment wheat flour of the invention described above is 12.5%～30%, and the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour is 1PaS～10PaS.

Use contains αization degree less than 12.5%, and the compound of the humid heat treatment wheat flour of the not enough 1PaS of the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour and the assorted sample made are fried in shallow oil assorted sample that dish cake (comparative example 7) makes with the untreated wheat flour of use and fried in shallow oil dish cake (comparative example 9) to compare superiority few.In addition, use the αization degree to surpass 30%, and the assorted sample that the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour surpasses the humid heat treatment wheat flour making of 10PaS fries in shallow oil dish cake (comparative example 8), feel sticking, also there is problem the quality aspect.

In addition, use the assorted sample in patent documentation 4 (spy opens the 2002-125578 communique), put down in writing fry in shallow oil dish cake class with blank composite and the assorted sample of making of the different 2 kinds of αization flours of αization degree and alphalysed starch fry in shallow oil dish cake (comparative example 10), because a large amount of alphalysed starch that use, thereby feel sticking, still embodiments of the invention 13～16 are effective as can be known.

＜embodiment 17～18 〉

Humid heat treatment condition when making the humid heat treatment wheat flour is identical with the situation of embodiment 2, change the condition of dried pulverization process, make the humid heat treatment wheat flour that the particle diameter shown in the table 13 distributes respectively, cook assorted sample then similarly to Example 14 and fry in shallow oil the dish cake, estimate.It the results are shown in table 13.In addition, in table 13, put down in writing the result of embodiment 14 in the lump.

[table 13]

By the result in the table 13 clearly as can be known, when powder that increases the above particle diameter of 0.40mm and the powder more than the 1mm,, can feel coarse and sticking, the tendency that has mouthfeel to be tending towards descending because the bulky grain composition is difficult to dissolving.

By The above results as can be known, comprehensive assorted sample of the present invention is fried in shallow oil the dish cake and is made with compound by using assorted sample to fry in shallow oil dish cake based food, obviously has extremely excellent effect, described assorted sample is fried in shallow oil dish cake based food and is characterised in that with compound: containing the αization degree is 12.5%～30%, and the viscosity when having added the water of 300 quality % with respect to this humid heat treatment wheat flour is 1PaS～10PaS, so particle diameter below the 1.0mm and particle diameter in the ratio of the wheat flour below the 0.40mm at the humid heat treatment wheat flour more than 90%.

＜embodiment 19～22 and comparative example 11～13 〉

＜evaluation test example 4 〉

Use humid heat treatment wheat flour, the humid heat treatment wheat flour of comparative example 1～2 and the wheat flour (with reference to table 14) of comparative example 3 of embodiment 1～4, make pancake respectively according to the proportioning and the cooking method of the compound shown in the table 15.

According to the metewand shown in the following table 16, to the pancake that just cures the back gained and after stored refrigerated 24 hours by the micro-wave oven pancake of heat treated again, estimate by 10 tasters respectively.The results are shown in table 14.

[table 14]

[table 15]

[table 16]

Evaluation criterion

5 minutes	It is very good to melt sense in moist feeling and the mouth.
		4 minutes	It is good to melt sense in moist feeling and the mouth.
3 minutes	Have sticking slightly.Or less can feel moist feeling.
		2 minutes	Have sticking.Or imperceptible basically moist feeling.
1 minute	With the mouthfeel indifference of fecula, feel wizened.

By above result obviously as can be known, use contains the pancake (embodiment 19～22) of the compound making of humid heat treatment wheat flour of the present invention, mouthfeel is also very good, the αization degree of the humid heat treatment wheat flour of the invention described above is 12.5%～30%, and the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour is 1PaS～10PaS.

＜embodiment 23～24 〉

Humid heat treatment condition when making the humid heat treatment wheat flour is identical with the situation of embodiment 2, change the condition of dried pulverization process, make the humid heat treatment wheat flour that the particle diameter shown in the table 17 distributes respectively, make pancake then similarly to Example 20, estimate.It the results are shown in table 17.In addition, in table 17, put down in writing the result of embodiment 20 in the lump.

[table 17]

By the result in the table 17 clearly as can be known, when powder that increases the above particle diameter of 0.40mm and the powder more than the 1mm, because the bulky grain composition is difficult to dissolving thereby viscosity instability, and the tendency that also has quality to descend among the result of secondary operations test.

＜embodiment 25～28 and comparative example 14～16 〉

Use humid heat treatment wheat flour, the humid heat treatment wheat flour of comparative example 1～2 and the wheat flour (with reference to table 18) of comparative example 3 of embodiment 1～3, make as thin as a wafer little flapjack respectively according to the proportioning and the manufacture method of the compound shown in the table 19.

According to the metewand shown in the following table 20,, estimate by 10 tasters respectively just curing the as thin as a wafer little flapjack and the as thin as a wafer little flapjack after stored refrigerated 24 hours of back gained.The results are shown in table 18.

[table 18]

[table 19]

[table 20]

Evaluation criterion

5 minutes	Compare with fecula and to have very strong moist feeling, it is very good to melt sense in mouthful.
		4 minutes	Compare with fecula and to have moist feeling, it is good to melt sense in mouthful.
3 minutes	Comparing with fecula has a moist feeling a little, and it is good slightly to melt sense in mouthful.
		2 minutes	Compare with fecula a little moist feeling and mouthful in melt sense.
1 minute	Do not feel difference with fecula.

By above result obviously as can be known, it is very good that use contains the mouthfeel of the as thin as a wafer little flapjack (embodiment 25～28) that the compound of humid heat treatment wheat flour of the present invention makes, the αization degree of the humid heat treatment wheat flour of the invention described above is 12.5%～30%, and the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour is 1PaS～10PaS.This characteristic contains αization degree less than 12.5% (comparative example 14) in use compares superiority seldom with the as thin as a wafer little flapjack (comparative example 16) that uses untreated wheat flour to make.In addition, when using the αization degree to surpass 30% humid heat treatment wheat flour (comparative example 15), moist feeling is crossed strong and is felt to and glue, and the weight of dry thing tails off and drawback such as easy breakage is arranged.

＜embodiment 26,29～30 〉

Embodiment 29,30 uses the humid heat treatment wheat flour of embodiment 23～24 respectively, handles similarly to Example 26 and makes as thin as a wafer little flapjack, estimates.It the results are shown in table 21.In addition, in table 21, put down in writing the result of embodiment 26 in the lump.

[table 21]

By this result clearly as can be known, when powder that increases the above particle diameter of 0.40mm and the powder more than the 1mm, because the bulky grain composition is difficult to dissolving thereby viscosity instability, and the tendency that also has quality to descend among the result of secondary operations test.

＜embodiment 31 and comparative example 17 〉

Use the humid heat treatment wheat flour of embodiment 2 and the wheat flour of comparative example 3, cook bubble cottonrose hibiscus dressing respectively with the proportioning and the preparation method shown in the table 23 of compound according to the bubble cottonrose hibiscus dressing shown in the table 22.

According to the metewand shown in the following table 24,, estimate by 10 tasters respectively the shape and the mouthfeel of the state of the bubble cottonrose hibiscus blank before curing, the bubble cottonrose hibiscus dressing that obtains.The results are shown in table 22.

[table 22]

[table 23]

The manufacture method of bubble cottonrose hibiscus dressing

＜operation〉water 100g cream 30g compound 50g egg 100g 1. heats water and cream with micro-wave oven, and 500w 2 minutes, stirs 10 times then.2. the adding compound stirs 60 times.3. heat with micro-wave oven, 500w, 1 minute, then with baking box preheating (200 ℃).4. egg is divided 2 to 3 mixing.5. moulding on baking tray (about 1 30 gram, diameter 6cm).7.200 ℃, cured in 20 minutes.8. do not open oven door, in baking box, place 5～10 minutes (or transferring to 180 ℃, 5～10 minutes).

[table 24]

Evaluation criterion

The state of the bubble cottonrose hibiscus blank before curing

5 minutes	The formation of bubble cottonrose hibiscus blank is very good.
		4 minutes	Can form bubble cottonrose hibiscus blank easily.
3 minutes	Can form bubble cottonrose hibiscus blank.
		2 minutes	The formation of bubble cottonrose hibiscus blank is poor.
1 minute	The viscosity deficiency can not obtain steeping the cottonrose hibiscus blank.

The shape of bubble cottonrose hibiscus dressing

5 minutes	It is very big to expand.
		4 minutes	It is fine to expand.
3 minutes	Expand fully.
		2 minutes	Underexpansion.
1 minute	Bubble cottonrose hibiscus dressing does not expand.

The mouthfeel of bubble cottonrose hibiscus dressing

5 minutes	Very light, crisp and mouthful in to melt sense also good.
		4 minutes	Crisp and mouthful in to melt sense good.
3 minutes	But it is not enough to melt sense in crisp mouthful.
		2 minutes	Feel to have as chewing gum and stretch.
1 minute	Mouthfeel is heavy, and sticking

By the result of table 22 clearly as can be known, use under the situation of the compound that contains humid heat treatment wheat flour of the present invention (embodiment 31), the good forming ability of bubble cottonrose hibiscus blank, and can obtain the bubble cottonrose hibiscus dressing of shape and good mouthfeel.Relative therewith, to use under the situation of the wheat flour that is untreated (comparative example 17), the formation of bubble cottonrose hibiscus blank is not so good, and resulting bubble cottonrose hibiscus dressing do not expand, and mouthfeel is also heavy, and feels sticking, and quality is bad.

By The above results as can be known, comprehensive baking based food of the present invention, by using the baking based food to make with compound, obviously has extremely excellent effect, described baking based food is characterised in that with compound: containing the αization degree is 12.5%～30%, and the viscosity when having added the water of 300 quality % with respect to this humid heat treatment wheat flour is 1PaS～10PaS, so particle diameter below the 1.0mm and particle diameter in the ratio of the wheat flour below the 0.40mm at the humid heat treatment wheat flour more than 90%.

＜embodiment 32～35 and comparative example 18～20 〉

＜evaluation test example 5 〉

Use humid heat treatment wheat flour, the humid heat treatment wheat flour of comparative example 1～2 and the wheat flour (with reference to table 25) of comparative example 3 of embodiment 1～4, make white sauce respectively according to the proportioning and the modulator approach of the compound shown in the table 26.

According to the metewand shown in the following table 27, to firm make the white sauce of back gained and after stored refrigerated 24 hours by the micro-wave oven white sauce of heat treated again, estimate by 10 tasters respectively.The results are shown in table 25.

[table 25]

[table 26]

[table 27]

Evaluation criterion

5 minutes	Dispersed very good, uniform dissolution, baste lubricious and mouthful in to melt sense good, do not have the cereal flavor fully.
		4 minutes	Dispersed very good, uniform dissolution, baste lubricious and mouthful in to melt sense good, do not have the cereal flavor.
3 minutes	Dispersiveness is poor slightly, uniform dissolution, baste lubricious and mouthful in to melt sense good, residual slightly have a cereal flavor.
		2 minutes	Dispersiveness is poor slightly, easily gives birth to pimple, the baste thickness, and residual cereal flavor allows the people be sick of.
1 minute	Bad dispersibility produces pimple, and baste is thick and heavy, and the cereal flavor is very strong.

By above result obviously as can be known, the white sauce (embodiment 32～35) that has used the compound that contains humid heat treatment wheat flour of the present invention to make is compared with the white sauce (comparative example 20) that has used untreated wheat flour making and promptly is dissolved in cold water and milk, thereby it is easy and simple to handle to show viscosity etc., simultaneously, the imperceptible cereal flavor of the baste of heating gained, and melt also very good in mouthful, the αization degree of the humid heat treatment wheat flour of the invention described above is 12.5%～30%, and the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour is 1PaS～10PaS.Use contains αization degree less than 12.5%, and the compound of the humid heat treatment wheat flour of the not enough 1PaS of the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour and white sauce of making (comparative example 18) and the white sauce (comparative example 20) that uses untreated wheat flour making to compare superiority few.In addition, used the αization degree to surpass 30%, and the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour surpasses the humid heat treatment wheat flour of 10PaS and the white sauce (comparative example 19) made, because the αization degree is very high, so when suction, produce pimple, thus mouthfeel is also produced harmful effect, also there is problem the quality aspect.

＜embodiment 36～37 〉

Humid heat treatment condition when making the humid heat treatment wheat flour is identical with the situation of embodiment 2, change the condition of dried pulverization process, cook the humid heat treatment wheat flour that the particle diameter shown in the table 28 distributes respectively, similarly make white sauce with embodiment 33 then, estimate.It the results are shown in table 28.In addition, in table 28, put down in writing the result of embodiment 33 in the lump.

[table 28]

By the result shown in the table 28 clearly as can be known, when powder that increases the above particle diameter of 0.40mm and the powder more than the 1mm, because the bulky grain composition is difficult to dissolving thereby viscosity instability, the tendency that its result causes quality to descend.

＜embodiment 38～41 and comparative example 21～23 〉

＜evaluation test example 6 〉

Use humid heat treatment wheat flour, the humid heat treatment wheat flour of comparative example 1～2 and the wheat flour (with reference to table 29) of comparative example 3 of embodiment 1～4, make flour paste respectively according to the proportioning and the modulator approach of the compound shown in the table 30.

According to the metewand shown in the following table 31,, estimate by 10 tasters respectively flour paste and the flour paste after stored refrigerated 24 hours that has just made.The results are shown in table 29.

[table 29]

[table 30]

[table 31]

Evaluation criterion

5 minutes	Dispersed very good, uniform dissolution, flour paste lubricious and mouthful in to melt sense good, do not have the cereal flavor fully.
		4 minutes	Dispersed very good, uniform dissolution, flour paste lubricious and mouthful in to melt sense good, do not have the cereal flavor.
3 minutes	Dispersiveness is poor slightly, uniform dissolution, flour paste lubricious and mouthful in to melt sense good, residual slightly have a cereal flavor.
		2 minutes	Dispersiveness is poor slightly, easily gives birth to pimple, the thick slightly and powder powder of flour paste, residual cereal flavor allows the people be sick of.
1 minute	Bad dispersibility is given birth to pimple, the thick and heavy and powder powder of flour paste, the cereal flavor is very strong.

By above result obviously as can be known, the flour paste (embodiment 38～41) that has used the compound that contains humid heat treatment wheat flour of the present invention to make is compared with the flour paste (comparative example 23) that has used untreated wheat flour making and promptly is dissolved in cold water and the milk, heat simultaneously melt in the flour paste mouth of gained very good, the αization degree of the humid heat treatment wheat flour of the invention described above is 12.5%～30%, and the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour is 1PaS～10PaS.Used and contained αization degree less than 12.5%, and the compound of the humid heat treatment wheat flour of the not enough 1PaS of the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour flour paste of making (comparative example 21) and the flour paste (comparative example 23) that has used untreated wheat flour making to compare superiority few.In addition, use the αization degree to surpass 30%, and the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour surpasses the flour paste (comparative example 22) of the humid heat treatment wheat flour making of 10PaS, because the αization degree is very high, thereby when suction, produce pimple, thus mouthfeel is produced harmful effect.

＜embodiment 42～43 〉

Identical under humid heat treatment condition when making the humid heat treatment wheat flour and the situation of embodiment 39, change the condition of dried pulverization process, make the humid heat treatment wheat flour that the particle diameter shown in the table 30 distributes respectively, similarly handle with embodiment 39 then and make flour paste, estimate.It the results are shown in table 32.In addition, in table 32, put down in writing the result of embodiment 39 in the lump.

[table 32]

By the result shown in the table 32 clearly as can be known, when powder that increases the above particle diameter of 0.40mm and the powder more than the 1mm, because the bulky grain composition is difficult to dissolving thereby viscosity instability, the tendency that its result causes quality to descend.

By The above results as can be known, comprehensive baste class of the present invention or flour paste based food make with food material by using baste class or flour paste based food, obviously has extremely excellent effect, described baste class or flour paste based food are characterised in that with food material, containing the αization degree is 12.5%～30%, and the viscosity when having added the water of 300 quality % with respect to this humid heat treatment wheat flour is 1PaS～10PaS, and then particle diameter is below 1.0mm, and particle diameter in the ratio of the wheat flour below the 0.40mm at the humid heat treatment wheat flour more than 90%.

According to first invention, the fried food humid heat treatment wheat flour that can obtain with the band bread flour of the fried food of bread flour is provided, used this wheat flour the band bread flour fried food with compound and the band bread flour fried food, this humid heat treatment wheat flour has improved the operability when the fried food of modulation band bread flour and the heating easiness of dressing, the fried food that makes stretches few, and at normal temperature, microwave oven dealing etc. behind refrigeration or the freezing also can suppress the dressing sclerosis that caused by age of starch etc. again in the heating modulation, mouthfeel after can keeping just making, in other words be exactly through the time variation patience excellence.

In addition, according to second invention, provide and to obtain the fried fried pastries humid heat treatment wheat flour of wrapping up in of wrapping up in cereal preparation, the fried pastries of wrapping up in that used this wheat flour are with compound and the fried pastries of wrapping up in, this humid heat treatment wheat flour can improve modulation fried when wrapping up in pastries operability and the heating easiness of dressing, and can take into account make fried and wrap up in the fragility of pastries dressing and chew the further raising of the mouthfeel that rustles and the satiety of dressing, the raising of outward appearance of dressing such as bloom, and at normal temperature, mouthfeel after microwave oven dealing etc. behind refrigeration or the freezing also can keep just making in the heating modulation again etc., in other words be exactly through the time variation patience superior.

In addition, according to the 3rd invention, provide can obtain assorted sample fry in shallow oil dish cake class or or assorted sample such as the roasting octopus ball assorted sample of frying in shallow oil dish cake based food fry in shallow oil dish cake based food humid heat treatment wheat flour, used the assorted sample of this wheat flour to fry in shallow oil dish cake based food and fried in shallow oil dish cake based food with compound and assorted sample, this humid heat treatment wheat flour can improve the satiety that the sample of should mixing that makes is fried in shallow oil dish cake based food, melt sense in the moist feeling of blank and the mouth, and at normal temperature, microwave oven dealing etc. behind refrigeration or the freezing also can suppress in the heating modulation again by cause dry and soft of drying or by age of starch cause dried wizened, mouthfeel after can keeping just making, in other words be exactly through the time variation patience excellence.

In addition, according to the 4th invention, the baking based food humid heat treatment wheat flour that can obtain toasting based food is provided, baking the based food compound and the baking based food of this wheat flour have been used, this heat treatment wheat flour has improved the satiety of this baking based food, the texture exquisiteness of internal layer, soft, it is superior to melt sense in moist feeling and the mouth, and at normal temperature, microwave oven dealing etc. behind refrigeration or the freezing also can suppress in the heating modulation again by cause dry and soft of drying or by age of starch cause dried wizened, mouthfeel after can keeping just making, in other words be exactly through the time variation patience excellence.

In addition, according to the 5th invention, the baste class or the flour paste based food humid heat treatment wheat flour that can obtain baste class or flour paste based food are provided, this baste class or flour paste based food food material and baste class or flour paste based food have been used, this humid heat treatment wheat flour has improved operability and the mouthfeel when making baste class or flour paste based food, this baste class that makes or flour paste based food are at normal temperature, microwave oven dealings behind refrigeration or the freezing etc. are also imperceptible cereal flavor when heating is modulated again, can suppress sensation of the powder powder that causes by age of starch etc., mouthfeel after can keeping just making etc., in other words be exactly through the time variation patience excellence.

Claims (5)

1, a kind of food that contains wheat flour humid heat treatment wheat flour, it is the wheat flour through humid heat treatment, it is characterized in that, the αization degree of described humid heat treatment wheat flour is 12.5%～30%, and the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour is 1PaS～10PaS.

2, the food that contains wheat flour humid heat treatment wheat flour according to claim 1 is characterized in that, particle diameter below 1.0mm, and particle diameter in the ratio of the wheat flour below the 0.40mm more than 90%.

3, the food that contains wheat flour humid heat treatment wheat flour according to claim 1 and 2, it is characterized in that, the described food that contains wheat flour for the fried food of band bread flour, friedly wrap up in pastries, assorted sample is fried in shallow oil dish cake based food, baking based food, baste based food or flour paste based food.

4, a kind of food that contains wheat flour is characterized in that with compound or food material, and it contains the described food that the contains wheat flour humid heat treatment wheat flour of claim 3.

5, a kind of food is characterized in that, it is to use the described food that contains wheat flour of claim 3 to form with compound or food material manufacturing with humid heat treatment wheat flour or the described food that contains wheat flour of claim 4.