JP2007082541A - Method for producing whole-wheat flour - Google Patents
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本発明は、二次加工適性に優れ、しかも二次加工品における外観、風味および食感の良好な小麦全粒粉を効率良く製造する方法に関する。 The present invention relates to a method for efficiently producing whole wheat flour that is excellent in secondary processing suitability and has good appearance, flavor and texture in secondary processed products.
近年、健康意識の高まりから、食物繊維、ビタミン、ミネラルなどの栄養素に富むふすまや胚芽を含み、ふすまに由来する独特の風味を有する小麦全粒粉の需要が増してきている。従来、この小麦全粒粉は、小麦粒(原料小麦)をそのまま粗粉砕するか、あるいは粗粉砕したのち、さらに粉砕処理することにより製造されていた。しかし、ふすまは粉砕され難く、得られる全粒粉には、大きなふすまの断片が多く混入しているため、舌にざらつく食感やふすま独特の臭いやえぐみがあるだけでなく、二次加工性にも劣るという問題があった。また、小麦粒の粗粉砕物をさらに粉砕処理したものでは、舌にざらつく食感はある程度改善されるものの、ふすまの微粉砕化が困難であるため、依然として比較的大きなふすま部分が残り、これをさらに微粉砕しようとすると胚乳画分を過度に粉砕することになる。このため、得られる全粒粉中の澱粉やグルテンの損傷が大きくなってしまうため、これを用いた二次加工品は品質に劣るという欠点があった。 In recent years, due to an increase in health consciousness, there is an increasing demand for wheat whole grains having a unique flavor derived from bran, including bran and germ rich in nutrients such as dietary fiber, vitamins and minerals. Conventionally, this whole wheat flour has been produced by coarsely pulverizing wheat grains (raw wheat) as they are, or after coarsely pulverizing and then further pulverizing. However, bran is hard to be crushed, and the resulting whole grain contains a lot of large bran fragments, so it not only has a rough texture on the tongue, but also has a unique odor and puffiness. There was a problem of being inferior. In addition, when the coarsely pulverized wheat grain is further crushed, the texture of the tongue is improved to some extent, but it is difficult to pulverize the bran, so a relatively large bran portion remains. Furthermore, if the pulverization is attempted, the endosperm fraction is excessively pulverized. For this reason, since the damage of starch and gluten in the whole grain powder obtained becomes large, the secondary processed product using this has a defect that it is inferior in quality.
その改良法として、小麦粒の粉砕に気流式粉砕機(Air Attrition Mill)を用いると共に、小麦粒を粉砕後、約150μmより大きい画分を再度当該気流式粉砕機に戻して粉砕を繰り返す方法が提案されている(特許文献1参照)。しかし、この方法における粉砕手段は気流により引き起こされた粒子同士の衝突により粉砕を行うものであるため、粉砕効率の点で問題があった。また、小麦粒を粉砕後、約150μmより大きい画分を再度当該気流式粉砕機に戻して粉砕を繰り返す方法であるため、得られる全粒粉中の澱粉やグルテンの損傷が大きくなってしまうという欠点があった。 As an improvement method thereof, there is a method of using an air flow type pulverizer (Air Attrition Mill) for pulverizing wheat grains, and after pulverizing the wheat grains, returning a fraction larger than about 150 μm to the air flow type pulverizer and repeating the pulverization. It has been proposed (see Patent Document 1). However, the pulverizing means in this method pulverizes by collision of particles caused by an air flow, and thus there is a problem in terms of pulverization efficiency. In addition, after grinding the wheat grain, the fraction larger than about 150 μm is returned to the air-flow-type grinding machine again to repeat the grinding, so that there is a disadvantage that the starch and gluten in the resulting whole grain are greatly damaged. there were.
また、図1に示すように、小麦粒を精選、調質した後、ミルで複数回、粉砕して微細な小麦粉画分と、粗いふすまおよび胚芽からなる画分に分離し、このふすまおよび胚芽からなる画分を微粉砕した後に、上記小麦粉画分と混合して小麦全粒粉を製造する方法が考案され(特許文献2参照)、当該方法で製造された小麦全粒粉が既に市販されている。しかし、この方法では、粉砕効率についてもさほど改善されず、さらに微粉砕により澱粉やグルテンの損傷が生じてしまう。このため、この小麦全粒粉を用いてパン類を製造した場合には、パン生地中の水分値が低くなってしまうことも重なり、吸水が多くなるがパン生地のへたりが大きくなるため、製パン性が悪く、またパンの品質も劣るなど、二次加工性が悪く、二次加工品の品質も満足なものとは言い難い。また、特許文献2には、粗いふすまおよび胚芽からなる画分が微粉砕過程で発生する熱により減菌されることは記載されているが、湿熱処理することについては何ら言及されていない。 In addition, as shown in FIG. 1, after the wheat grains are selected and tempered, they are pulverized by a mill several times to separate them into fine flour fractions and coarse bran and germ fractions. A method of producing a whole wheat flour by pulverizing the fraction consisting of the above and then mixing with the wheat flour fraction (see Patent Document 2), and the whole wheat flour produced by the method has already been marketed. However, this method does not improve the pulverization efficiency so much, and further pulverization causes damage to starch and gluten. For this reason, when breads are produced using this whole wheat flour, the moisture content in the dough will also be low, and the amount of water absorption will increase but the sag of the dough will increase. It is bad and the quality of bread is inferior, and secondary workability is poor, and it is difficult to say that the quality of the secondary processed product is satisfactory. Patent Document 2 describes that a fraction consisting of coarse bran and embryo is sterilized by heat generated in the fine grinding process, but does not mention anything about heat-moisture treatment.
一方、特許文献3には、原料小麦粒を蒸気などにより加熱処理して穀粒の酵素活性を抑制した後、胚乳部分とふすまを含む非胚乳部分を別々に粉砕し、次いでこれらを混合することが記載されている。また、特許文献4には、原料小麦を常法により製粉して、ふすま区分、胚芽区分および小麦粉区分に分離した後、ふすま区分を焙焼して、微粉砕することが記載されている。しかし、特許文献3に記載されているような穀粒自体を直接加熱する方法では、熱処理のコントロールが難しく、加熱が過度になり小麦粉中のグルテンや澱粉の構造が損なわれ易く、また、特許文献4に記載されているようなふすまを焙焼する方法では、これに含まれるグルテンや澱粉の構造が損傷を受ける。このため、これらの方法で得られる全粒粉には、二次加工性の点で問題があると考えられる。 On the other hand, in Patent Document 3, after the raw wheat grains are heat-treated with steam or the like to suppress the enzyme activity of the grains, the endosperm part and the non-endosperm part including bran are separately pulverized and then mixed together. Is described. Patent Document 4 describes that raw wheat is milled by a conventional method and separated into a bran classification, a germ classification, and a flour classification, and then the bran classification is roasted and pulverized. However, in the method of directly heating the grain itself as described in Patent Document 3, it is difficult to control the heat treatment, the heating becomes excessive, and the structure of gluten and starch in the flour is easily damaged. In the method of roasting bran as described in No. 4, the structure of gluten and starch contained therein is damaged. For this reason, it is thought that the whole grain powder obtained by these methods has a problem in terms of secondary workability.
本発明の課題は、二次加工性に優れ、しかも二次加工品における外観、風味および食感の良好な小麦全粒粉を効率良く製造する方法を提供することである。 An object of the present invention is to provide a method for efficiently producing whole wheat flour having excellent secondary processability and having good appearance, flavor and texture in the secondary processed product.
本発明者等は、上記課題を解決するため鋭意研究を重ねた結果、小麦粒を粗粉砕した後、分級して特定の粒度未満の画分と当該粒度以上の画分に分離し、当該粒度以上の画分を湿熱処理した後に衝撃式微粉砕機で微粉砕し、得られた微粉砕物を再度、分級して、上記の特定の粒度未満の画分と混合することにより得られる小麦全粒粉が、二次加工性に優れ、さらにこれを用いて製造した二次加工品が良好な外観、風味および食感を有することを見出し、発明を完成するに至った。 As a result of intensive studies to solve the above problems, the present inventors coarsely pulverized wheat grains, and then classified and separated into a fraction less than a specific particle size and a fraction larger than the particle size, The above-mentioned fraction is subjected to wet heat treatment and then pulverized with an impact pulverizer, and the resulting finely pulverized product is classified again and mixed with a fraction having a particle size less than the above specific particle size. The present inventors have found that a secondary processed product that is excellent in secondary processability and that has been manufactured using the same has a good appearance, flavor and texture, and has completed the invention.
すなわち、本発明は、下記工程(1)〜(6)を含むことを特徴とする小麦全粒粉の製造方法を提供することにより、上記課題を解決したものである。
(1)原料小麦を粗粉砕する工程
(2)工程(1)で得られた粗粉砕物を、平均粒径150μm未満〜200μm未満の微粉画分と、平均粒径150μm以上〜200μm以上の粗粉画分(但し、この粗粉画分の平均粒径は、前者の微粉画分の平均粒径よりも大きい)に分離する工程
(3)工程(2)で得られた粗粉画分を湿熱処理する工程
(4)工程(3)で湿熱処理した画分を衝撃式微粉砕に供して微粉砕する工程
(5)工程(4)で得られた微粉砕物から平均粒径が150μm未満〜200μm未満の微粉画分を分取する工程
(6)工程(2)で得られた平均粒径150μm未満〜200μm未満の微粉画分と、工程(5)で得られた平均粒径150μm未満〜200μm未満の微粉画分とを混合する工程
That is, this invention solves the said subject by providing the manufacturing method of the whole wheat flour characterized by including following process (1)-(6).
(1) The step of coarsely pulverizing the raw wheat (2) The coarsely pulverized product obtained in step (1) is divided into a fine fraction having an average particle size of less than 150 μm to less than 200 μm, and a coarse particle having an average particle size of from 150 μm to 200 μm. Step for separating powder fraction (however, the average particle size of this coarse powder fraction is larger than the average particle size of the former fine powder fraction) (3) The coarse powder fraction obtained in step (2) Step of wet heat treatment (4) Step of subjecting the fraction heat treated in step (3) to impact pulverization and pulverization (5) From the pulverized product obtained in step (4), the average particle size is less than 150 μm A step of fractionating a fine powder fraction of less than 200 μm (6) A fine powder fraction of less than 150 μm to 200 μm in average particle size obtained in step (2) and less than 150 μm in average particle size obtained in step (5) Mixing the fine powder fraction of less than 200 μm
本発明の方法において、微粉画分の平均粒経は、通常は150μm未満〜200μm未満、好ましくは150μm未満〜180μm未満、より好ましくは150μm未満である。粉砕物の分級を篩で行う場合、用いる篩の目開きは、通常は150〜200μm、好ましくは150〜180μm、より好ましくは150μmである。粉砕物の分級を空気分級機で行う場合、空気流量、分級ロータの種類や回転速度などを適宜調整し、平均粒径150μm未満〜200μm未満の微粉画分と、平均粒径150μm以上〜200μm以上の粗粉画分(但し、この粗粉画分の平均粒径は、前者の微粉画分の平均粒径よりも大きい)に分離する。
従って、小麦粉砕物は、平均粒径150μm未満〜200μm未満の微粉画分、好ましくは150μm未満〜180μm未満の微粉画分、より好ましくは150μm未満の微粉画分と、平均粒径150μm以上〜200μm以上の粗粉画分(但し、この粗粉画分の平均粒径は、前者の微粉画分の平均粒径よりも大きい)、好ましくは150μm以上〜180μm以上の粗粉画分、より好ましくは150μm以上の粗粉画分に分離される。
本発明はまた、前述した方法で製造される小麦全粒粉およびこれを用いた各種二次加工品に関する。
In the method of the present invention, the average particle size of the fine powder fraction is usually less than 150 μm to less than 200 μm, preferably less than 150 μm to less than 180 μm, more preferably less than 150 μm. When classifying the pulverized product with a sieve, the sieve opening to be used is usually 150 to 200 μm, preferably 150 to 180 μm, more preferably 150 μm. When classifying the pulverized product with an air classifier, the air flow rate, the type and speed of the classification rotor are adjusted as appropriate, and the fine particle fraction having an average particle size of less than 150 μm to less than 200 μm, and the average particle size of 150 μm to 200 μm. The coarse powder fraction (however, the average particle size of this coarse powder fraction is larger than the average particle size of the former fine powder fraction).
Therefore, the wheat pulverized product has a fine powder fraction having an average particle size of less than 150 μm to less than 200 μm, preferably a fine powder fraction of less than 150 μm to less than 180 μm, more preferably a fine powder fraction of less than 150 μm, and an average particle size of 150 μm to 200 μm. Of the coarse powder fraction (however, the average particle size of the coarse powder fraction is larger than the average particle size of the former fine powder fraction), preferably a coarse powder fraction of 150 μm to 180 μm, more preferably 150 μm It is separated into the above coarse powder fraction.
The present invention also relates to whole wheat flour produced by the above-described method and various secondary processed products using the same.
本発明の小麦全粒粉の製造方法によれば、平均粒径が150μm未満〜200μm未満、好ましくは150μm未満〜180μm未満、より好ましくは150μm未満であり、且つこれに含まれる澱粉やグルテンの損傷が少なく、ふすま(外皮)が微粉砕化された全粒粉を効率良く製造することができる。本発明の方法により得られる小麦全粒粉は、食物繊維、ビタミン、ミネラルなどの栄養素に富むばかりでなく、外皮部分が微粉砕され、且つ外皮部分に多いアミラーゼやプロテアーゼなどの各種酵素が失活されるか、あるいは活性が低減されているため、二次加工性に優れ、しかもこれを用いて製造した二次加工品は食味・食感が良好であるため、パン類、菓子類、麺類などの二次加工品用の原料として非常に有用である。例えば、パン類の製造に用いた場合、製造時における作業性が向上し、得られるパン類も内相、外観、食感および風味に優れるものとなる。 According to the method for producing whole wheat flour of the present invention, the average particle size is less than 150 μm to less than 200 μm, preferably less than 150 μm to less than 180 μm, more preferably less than 150 μm, and the starch and gluten contained therein are less damaged. It is possible to efficiently produce a whole grain powder in which bran (outer skin) is finely pulverized. The whole wheat flour obtained by the method of the present invention is not only rich in nutrients such as dietary fiber, vitamins and minerals, but also the outer skin part is finely pulverized and various enzymes such as amylase and protease are inactivated in the outer skin part. In addition, since the activity is reduced, the secondary processability is excellent, and the secondary processed product produced using this has a good taste and texture, so that it can be used for breads, confectionery, noodles, etc. It is very useful as a raw material for next processed products. For example, when used for the production of breads, the workability during production is improved, and the resulting breads are also excellent in internal phase, appearance, texture and flavor.
以下、本発明の小麦全粒粉の製造方法を、その好ましい実施形態について説明する。 Hereinafter, the preferable embodiment is demonstrated about the manufacturing method of the whole wheat flour of this invention.
まず、工程(1)において、原料小麦を常法に従って精選した後、加水・調質して粗粉砕するか、あるいは加水・調質せずにそのまま粗粉砕するが、加水・調質せずに粗粉砕するのが好ましい。この粗粉砕処理は、ロール式粉砕または衝撃式粉砕に供してもよいが、ロール式粉砕と衝撃式粉砕の組合せで行うことが好ましく、その場合、ロール式粉砕を行った後、衝撃式粉砕を行うことが好ましい。ロール式粉砕は、通常の製粉では多段階で複数回行われるが、本発明では2回以下であることが好ましく、より好ましくは1回のみである。また、衝撃式粉砕に用いる粉砕機としては、衝撃板と回転ロータ間で機械的衝撃により粉砕を行うものであれば特に限定されるものではなく、例えばターボミル、ブレードミルなどが用いられるが、ターボミルを用いるのが好ましい。
この粗粉砕処理の程度は、原料小麦の加水・調質の有無により異なるが、一般的には次工程の分級において、平均粒径150μm未満〜200μm未満の微粉画分の割合が50〜80%程度となるように行うのが好ましく、例えば分級を篩で行う場合には、篩を通過する微粉画分の割合が60〜75%となるように行うことが好ましく、65〜70%となるように行うことがより好ましい。
本工程では、粗粉砕処理をロール式粉砕と衝撃式粉砕の組合せで行うと原料小麦の粉砕効率が良い。また、原料小麦を加水・調質せずにそのまま粗粉砕することが好ましく、粉砕効率はさらに向上する。
First, in the step (1), the raw wheat is carefully selected according to a conventional method and then hydrolyzed and refined and coarsely pulverized, or coarsely pulverized as it is without being hydrolyzed and tempered. It is preferable to coarsely pulverize. This coarse pulverization treatment may be subjected to roll-type pulverization or impact-type pulverization, but is preferably performed by a combination of roll-type pulverization and impact-type pulverization. In that case, after performing roll-type pulverization, impact-type pulverization is performed. Preferably it is done. Roll milling is performed multiple times in multiple stages in normal milling, but in the present invention, it is preferably 2 times or less, more preferably only once. The crusher used for impact crushing is not particularly limited as long as it crushes by mechanical impact between the impact plate and the rotating rotor. For example, a turbo mill, a blade mill or the like is used. Is preferably used.
The degree of this coarse pulverization treatment varies depending on whether or not the raw wheat is hydrated or tempered, but generally the proportion of fine powder fractions having an average particle size of less than 150 μm to less than 200 μm is 50 to 80% in the classification of the next step. For example, when classification is performed with a sieve, it is preferable that the fraction of fine powder passing through the sieve be 60 to 75%, and 65 to 70%. It is more preferable to carry out.
In this step, when the coarse pulverization process is performed by a combination of roll pulverization and impact pulverization, the pulverization efficiency of the raw wheat is good. Moreover, it is preferable to coarsely pulverize the raw material wheat without adding water or tempering, and the pulverization efficiency is further improved.
次に、工程(2)において、工程(1)で得られた粗粉砕物は、篩による分級または空気分級機による分級により、平均粒径150μm未満〜200μm未満の微粉画分と150μm以上〜200μm以上の粗粉画分(但し、この粗粉画分の平均粒径は、前者の微粉画分の平均粒径よりも大きい)、好ましくは150μm未満〜180μm未満の微粉画分と150μm以上〜180μm以上の粗粉画分、より好ましくは150μm未満の微粉画分と150μm以上の粗粉画分に分離される。
本工程を篩で行う場合、該篩は、目開き150〜200μm、好ましくは150〜180μm、より好ましくは150μmの篩を用いる。従って、工程(2)においては、小麦粉砕物は、上記篩を通過する粒径150μm未満〜200μm未満、好ましくは150μm未満〜180μm未満、より好ましくは150μm未満の微粉画分と、上記篩上に残留する粒径150μm以上〜200μm以上、好ましくは150μm以上〜180μm以上、より好ましくは150μm以上の粗粉画分とに分離される。
また、空気分級機で行う場合、粒径150〜200μmを境に粗粉画分と微粉画分とを精度よく分離可能な分級機を用いるのが好ましい。そのような空気分級機としては、日清エンジリニアリング社製のターボクラシファイア(商品名)などが挙げられる。
Next, in step (2), the coarsely pulverized product obtained in step (1) is classified into a fine powder fraction having an average particle size of less than 150 μm to less than 200 μm and 150 μm to 200 μm by classification with a sieve or air classifier. The above coarse powder fraction (however, the average particle size of this coarse powder fraction is larger than the average particle size of the former fine powder fraction), preferably a fine powder fraction of less than 150 μm to less than 180 μm and 150 μm or more to 180 μm The above coarse powder fraction is more preferably separated into a fine powder fraction of less than 150 μm and a coarse powder fraction of 150 μm or more.
When performing this process with a sieve, the sieve uses a sieve having an opening of 150 to 200 μm, preferably 150 to 180 μm, more preferably 150 μm. Therefore, in the step (2), the pulverized wheat flour remains on the sieve with a fine particle fraction having a particle size of less than 150 μm to less than 200 μm, preferably less than 150 μm to less than 180 μm, more preferably less than 150 μm, passing through the sieve. It is separated into a coarse powder fraction having a particle size of 150 μm or more to 200 μm or more, preferably 150 μm or more to 180 μm or more, more preferably 150 μm or more.
Moreover, when performing with an air classifier, it is preferable to use the classifier which can isolate | separate a coarse powder fraction and a fine powder fraction with a particle size of 150-200 micrometers as a boundary. An example of such an air classifier is a turbo classifier (trade name) manufactured by Nissin Engineering Linear Co., Ltd.
次いで、工程(3)において、工程(2)で得られた粗粉画分を湿熱処理する。この湿熱処理は、この粗粉画分に含まれる澱粉に損傷を与えない範囲で、アミラーゼやプロテアーゼなどの各種酵素を失活させるように行う。通常は、水蒸気を導入する密閉系容器内において、品温85〜98℃、好ましくは90〜95℃で、1〜60秒間、好ましくは5〜30秒間滞留させることにより行う。好ましくは、特許第2784505号公報に記載されている装置に導入し、飽和水蒸気を導入して上記温度・時間になるように画分を滞留させる。このように、粗粉画分を湿熱処理することにより、次の工程でこの粗粉画分が微粉砕されやすくなる。 Next, in the step (3), the coarse powder fraction obtained in the step (2) is wet-heat treated. This wet heat treatment is performed so as to inactivate various enzymes such as amylase and protease as long as the starch contained in the coarse powder fraction is not damaged. Usually, it is carried out by retaining the product at a product temperature of 85 to 98 ° C., preferably 90 to 95 ° C. for 1 to 60 seconds, preferably 5 to 30 seconds, in a closed container into which water vapor is introduced. Preferably, it introduce | transduces into the apparatus described in patent 2784505, introduce | transduces saturated water vapor | steam, and retains a fraction so that it may become said temperature and time. Thus, by wet-heat-treating the coarse powder fraction, the coarse powder fraction is easily pulverized in the next step.
次いで、工程(4)において、工程(3)で湿熱処理した画分を、さらに衝撃式微粉砕に供して微粉砕する。この微粉砕処理の程度は、次工程の分級において、平均粒径150μm未満〜200μm未満の微粉画分の割合が80〜100%程度となるように行うことが好ましく、90〜100%となるように行うことがより好ましい。例えば分級を篩で行う場合には、篩を通過する微粉画分の割合が80〜100%となるように行うことが好ましく、90〜100%となるように行うことがより好ましい。
次工程の分級を空気分級機で行う場合、衝撃式微粉砕に供してから、粉砕物を空気分級機に供してもよく、また、空気分級機を内蔵した衝撃式微粉砕機を用いて粉砕と分級をほぼ同時に行ってもよく、設備やコストの面から空気分級機内蔵の衝撃式微粉砕機を用いて粉砕および分級を行うことが好ましい。
Next, in step (4), the wet-heat treated fraction in step (3) is further subjected to impact-type fine pulverization and pulverized. The degree of this fine pulverization treatment is preferably performed so that the proportion of fine powder fractions having an average particle size of less than 150 μm to less than 200 μm is about 80 to 100% in the classification of the next step, and is preferably 90 to 100%. It is more preferable to carry out. For example, when classifying with a sieve, it is preferable to carry out so that the ratio of the fine fraction passing through the sieve is 80 to 100%, and more preferably 90 to 100%.
When classifying the next step with an air classifier, it may be subjected to impact type fine pulverization, and then the pulverized product may be supplied to an air classifier, and pulverization and classification using an impact type fine pulverizer with a built-in air classifier. However, it is preferable to perform pulverization and classification using an impact fine pulverizer with a built-in air classifier from the viewpoint of equipment and cost.
次いで、工程(5)において、工程(2)と同様にして、工程(4)で得られた微粉砕物を、篩による分級または空気分級機による分級により、平均粒径150μm未満〜200μm未満の微粉画分と150μm以上〜200μm以上の粗粉画分(但し、この粗粉画分の平均粒径は、前者の微粉画分の平均粒径よりも大きい)、好ましくは150μm未満〜180μm未満の微粉画分と150μm以上〜180μm以上の粗粉画分、より好ましくは150μm未満の微粉画分と150μm以上の粗粉画分に分離する。
本工程を篩で行う場合、該篩は、目開き150〜200μm、好ましくは150〜180μm、より好ましくは150μmの篩を用いる。従って、工程(5)においては、微粉砕物は、上記篩を通過する粒径150μm未満〜200μm未満、好ましくは150μm未満〜180μm未満、より好ましくは150μm未満の微粉画分と、上記篩上に残留する粒径150μm以上〜200μm以上、好ましくは150μm以上〜180μm以上、より好ましくは150μm以上の粗粉画分とに分離される。
また、空気分級機を用いる場合、粒径150〜200μmを境に粗粉画分と微粉画分とを精度よく分離可能な分級機を用いるのが好ましく、上記のとおり、空気分級機内蔵の衝撃式微粉砕機を用いて粉砕および分級を行うことが好ましい。なお、本工程を篩で行う場合も、篩を通過する微粉画分の割合を高められることから空気分級機内蔵の衝撃式微粉砕機の使用が好ましい。そのような空気分級機内蔵の衝撃式微粉砕機としては、例えばホソカワミクロン社製のACMパルベライザー(商品名)を挙げることができる。
本工程(5)における分級を篩、空気分級機のいずれを用いて行っても、本工程(5)で得られた粗粉画分は、工程(4)に戻すことが好ましく、必要に応じてこの操作を繰り返すことができる。粗粉画分を工程(4)に戻すことで、粉砕されにくいふすま画分を微粉砕することができるが、この操作を過度に繰り返し行うと当該粉砕物中の澱粉やグルテンの構造が損傷を受けるため好ましくない。
Next, in the step (5), in the same manner as in the step (2), the finely pulverized product obtained in the step (4) is classified by a sieve or by an air classifier, so that the average particle size is less than 150 μm to less than 200 μm. Fine powder fraction and coarse powder fraction of 150 μm or more to 200 μm or more (however, the average particle size of this coarse powder fraction is larger than the average particle size of the former fine powder fraction), preferably less than 150 μm to less than 180 μm It separates into a fine powder fraction and a coarse powder fraction of 150 μm or more to 180 μm or more, more preferably a fine powder fraction of less than 150 μm and a coarse powder fraction of 150 μm or more.
When performing this process with a sieve, the sieve uses a sieve having an opening of 150 to 200 μm, preferably 150 to 180 μm, more preferably 150 μm. Therefore, in the step (5), the finely pulverized product has a particle size of less than 150 μm to less than 200 μm, preferably less than 150 μm to less than 180 μm, more preferably less than 150 μm, and a fine powder fraction passing through the sieve on the sieve. The remaining particle size is separated into a coarse powder fraction of 150 μm or more to 200 μm or more, preferably 150 μm or more to 180 μm or more, more preferably 150 μm or more.
Moreover, when using an air classifier, it is preferable to use a classifier capable of separating the coarse powder fraction and the fine powder fraction with a particle size of 150 to 200 μm as a boundary. As described above, the impact built in the air classifier is used. It is preferable to perform pulverization and classification using a pulverizer. In addition, also when performing this process with a sieve, since the ratio of the fine powder fraction which passes a sieve can be raised, use of the impact-type pulverizer with a built-in air classifier is preferable. Examples of such an impact pulverizer with built-in air classifier include ACM pulverizer (trade name) manufactured by Hosokawa Micron.
Regardless of whether the classification in this step (5) is performed using a sieve or an air classifier, the coarse powder fraction obtained in this step (5) is preferably returned to step (4). You can repeat this operation. By returning the coarse powder fraction to step (4), it is possible to finely pulverize the bran fraction that is difficult to pulverize, but if this operation is repeated excessively, the structure of starch and gluten in the pulverized product will be damaged. Because it receives, it is not preferable.
最後に、工程(6)において、工程(2)で得られた微粉画分と、工程(5)で得られた微粉画分とを混合することで、風味・食感のみならず、二次加工性に優れた小麦全粒粉が得られる。以上の工程(1)〜(6)からなる本発明の方法の概略を図2に示した。 Finally, in step (6), by mixing the fine powder fraction obtained in step (2) and the fine powder fraction obtained in step (5), not only flavor and texture, but also secondary A whole wheat flour with excellent processability is obtained. The outline of the method of the present invention comprising the above steps (1) to (6) is shown in FIG.
本発明の方法で製造される小麦全粒粉は、粉砕され難いふすま画分が十分に粉砕されており、その平均粒径が、通常は150μm未満〜200μm未満、好ましくは100μm未満、より好ましくは40〜80μmの範囲、さらに好ましくは50〜70μmの範囲であり、しかも粒径150μm以上〜200μm以上の粗粉画分、好ましくは150μm以上〜180μm以上の粗粉画分、より好ましくは150μm以上の粗粉画分の含有量が、5質量%未満、好ましくは3質量%未満であり、例えば0.3〜3質量%の範囲である。 The wheat whole wheat flour produced by the method of the present invention is sufficiently pulverized with a wheat bran fraction, and the average particle size is usually less than 150 μm to less than 200 μm, preferably less than 100 μm, more preferably 40 to 40 μm. A coarse powder fraction in the range of 80 μm, more preferably in the range of 50 to 70 μm, and a particle size of 150 μm or more to 200 μm or more, preferably a coarse powder fraction of 150 μm or more to 180 μm or more, more preferably 150 μm or more. The content of the fraction is less than 5% by mass, preferably less than 3% by mass, for example in the range of 0.3 to 3% by mass.
本発明の方法で製造される小麦全粒粉は、原料小麦を適宜選択することによってパン用粉、麺用粉、菓子用粉などとして好適に使用することができる。全穀粉に対する本発明の小麦全粒粉の使用比率は、使用目的により異なるが、一般的には10〜100質量%、好ましくは50〜100質量%の範囲である。 The whole wheat flour produced by the method of the present invention can be suitably used as bread flour, noodle flour, confectionery flour, etc. by appropriately selecting raw wheat. Although the use ratio of the whole wheat flour of the present invention to the whole flour varies depending on the purpose of use, it is generally in the range of 10 to 100% by mass, preferably 50 to 100% by mass.
次に本発明をさらに具体的に説明するために実施例を挙げるが、本発明は以下の実施例に限定されるものではない。 EXAMPLES Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples.
[実施例1]
硬質小麦を精選して、加水・調質せずにロール機(ロール機1B)にて粉砕した後、衝撃式粉砕機(ターボミル,東京製粉機製作所製)を用いて粉砕した。次いで、目開き150μmの篩を用いて分級し、篩を通過する粒径150μm未満の微粉画分と、篩上に残留する粒径150μm以上の粗粉画分とに分離した。ここで得られた微粉画分の平均粒径は53μmであり、粗粉画分の平均粒径は321μmであった。
得られた粗粉画分を、特許第2784505号明細書に記載される粉粒体加熱装置を用いて飽和水蒸気を導入しながら、品温90℃で約5秒間の条件で湿熱処理を行った。次いで、湿熱処理した画分を衝撃式微粉砕機(ACMパルベライザー,ホソカワミクロン製)を用いて微粉砕し、目開き150μmの篩を用いて分級し、篩を通過する粒径150μm未満の微粉画分(ふすま微粉画分)を分取した。
この微粉画分(ふすま微粉画分)を、先に分離した平均粒径53μmの微粉画分と混合し、パン用小麦全粒粉を得た。得られたパン用小麦全粒粉の平均粒径は約50μmであり、粒径150μm以上の粗粉画分は全粒粉全量に対して3質量%未満であった。
[Example 1]
Hard wheat was carefully selected and pulverized with a roll machine (roll machine 1B) without adding water and tempered, and then pulverized with an impact pulverizer (Turbo Mill, manufactured by Tokyo Flour Mill Co., Ltd.). Subsequently, it classified using the sieve of 150 micrometers of mesh openings, and isolate | separated into the fine powder fraction with a particle size of less than 150 micrometers passing through a sieve, and the coarse powder fraction with a particle diameter of 150 micrometers or more remaining on a sieve. The average particle size of the fine powder fraction obtained here was 53 μm, and the average particle size of the coarse powder fraction was 321 μm.
The obtained coarse powder fraction was subjected to wet heat treatment under the condition of a product temperature of 90 ° C. for about 5 seconds while introducing saturated water vapor using a powder heating apparatus described in Japanese Patent No. 2784505. . Next, the wet-heat treated fraction is pulverized using an impact pulverizer (ACM Pulverizer, manufactured by Hosokawa Micron), classified using a sieve having an opening of 150 μm, and a fine powder fraction having a particle diameter of less than 150 μm passing through the sieve ( The bran fine powder fraction) was collected.
This fine powder fraction (Bran fine powder fraction) was mixed with the fine powder fraction having an average particle size of 53 μm previously separated to obtain whole wheat flour for bread. The average grain size of the obtained whole wheat flour for bread was about 50 μm, and the coarse powder fraction having a particle size of 150 μm or more was less than 3% by mass based on the total amount of the whole grain flour.
[実施例2]
硬質小麦を精選して、加水・調質せずにロール機(ロール機1B)にて粉砕した後、衝撃式粉砕機(ターボミル,東京製粉機製作所製)を用いて粉砕した。次いで、目開き150μmの篩を用いて分級し、篩を通過する粒径150μm未満の微粉画分と、篩上に残留する粒径150μm以上の粗粉画分とに分離した。ここで得られた微粉画分の平均粒径は53μmであり、粗粉画分の平均粒径は321μmであった。
得られた粗粉画分を、特許第2784505号明細書に記載される粉粒体加熱装置を用いて飽和水蒸気を導入しながら、品温90℃で約5秒間の条件で湿熱処理を行った。この湿熱処理物の糊化熱比は95であった。次いで、湿熱処理した画分を衝撃式微粉砕機(ACMパルベライザー,ホソカワミクロン製)を用いて微粉砕し、目開き150μmの篩を用いて分級し、篩を通過する粒径150μm未満の微粉画分(ふすま微粉画分)と、篩上に残留する粒径150μm以上の粗粉画分とに分離し、篩を通過する微粉画分を分取した。また、ここで得られた粗粉画分を再度、ACMパルベライザーで衝撃式微粉砕した後、同様に分級して粒径150μm未満の微粉画分を分取した。そして、これらの分取した粒径150μm未満の微粉画分を、先に分離した平均粒径53μmの微粉画分と混合し、パン用小麦全粒粉を得た。得られたパン用小麦全粒粉の平均粒径は約50μmであり、粒径150μm以上の粗粉画分は全粒粉全量に対して3質量%未満であった。
[Example 2]
Hard wheat was carefully selected and pulverized with a roll machine (roll machine 1B) without adding water and tempered, and then pulverized with an impact pulverizer (Turbo Mill, manufactured by Tokyo Flour Mill Co., Ltd.). Subsequently, it classified using the sieve of 150 micrometers of mesh openings, and isolate | separated into the fine powder fraction with a particle size of less than 150 micrometers passing through a sieve, and the coarse powder fraction with a particle diameter of 150 micrometers or more remaining on a sieve. The average particle size of the fine powder fraction obtained here was 53 μm, and the average particle size of the coarse powder fraction was 321 μm.
The obtained coarse powder fraction was subjected to wet heat treatment under the condition of a product temperature of 90 ° C. for about 5 seconds while introducing saturated water vapor using a powder heating apparatus described in Japanese Patent No. 2784505. . The wet heat treatment product had a gelatinization heat ratio of 95. Next, the wet-heat treated fraction is pulverized using an impact pulverizer (ACM Pulverizer, manufactured by Hosokawa Micron), classified using a sieve having an opening of 150 μm, and a fine powder fraction having a particle diameter of less than 150 μm passing through the sieve ( The fine powder fraction that passes through the sieve was separated into a fine powder fraction that had a particle size of 150 μm or more remaining on the sieve. The coarse powder fraction obtained here was again subjected to impact fine pulverization with an ACM pulverizer and then classified in the same manner to obtain a fine powder fraction having a particle size of less than 150 μm. These fine powder fractions having a particle diameter of less than 150 μm were mixed with the fine powder fraction having an average particle diameter of 53 μm previously separated to obtain whole wheat flour for bread. The average grain size of the obtained whole wheat flour for bread was about 50 μm, and the coarse powder fraction having a particle size of 150 μm or more was less than 3% by mass based on the total amount of the whole grain flour.
[実施例3]
原料小麦として、麺用普通小麦を用いたこと以外は、実施例2と同様に処理して、麺用小麦全粒粉を得た。
[Example 3]
The whole wheat flour for noodles was obtained in the same manner as in Example 2 except that ordinary wheat for noodles was used as the raw wheat.
[実施例4]
原料小麦として、軟質小麦を用いたこと以外は、実施例2と同様に処理して、菓子用小麦全粒粉を得た。
[Example 4]
The whole wheat flour for confectionery was obtained in the same manner as in Example 2 except that soft wheat was used as the raw material wheat.
[実施例5]
硬質小麦を精選して、加水・調質せずにロール機(ロール機1B)にて粉砕した後、衝撃式粉砕機(ターボミル,東京製粉機製作所製)を用いて粉砕した。次いで、空気分級機(ターボクラシファイア,日清エンジリニアリング社製)を用いて、粉砕物を平均粒径150μm未満の微粉画分と平均粒径150μm以上の粗粉画分とに分離した。ここで得られた微粉画分の平均粒径は68μmであり、粗粉画分の平均粒径は445μmであった。 得られた粗粉画分を、特許第2784505号明細書に記載される粉粒体加熱装置を用いて飽和水蒸気を導入しながら、品温90℃で約5秒間の条件で湿熱処理を行った。次いで、湿熱処理した画分を空気分級機内蔵の衝撃式微粉砕機(ACMパルベライザー,ホソカワミクロン社製)を用いて微粉砕し、平均粒径150μm未満の微粉画分を分取した。これを、先に分離した平均粒径68μmの微粉画分と混合し、パン用小麦全粒粉を得た。得られたパン用小麦全粒粉の平均粒径は約60μmであり、粒径150μm以上の粗粉画分は全粒粉全量に対して1.4質量%であった。
[Example 5]
Hard wheat was carefully selected and pulverized with a roll machine (roll machine 1B) without adding water and tempered, and then pulverized with an impact pulverizer (Turbo Mill, manufactured by Tokyo Flour Mill Co., Ltd.). Subsequently, the pulverized product was separated into a fine powder fraction having an average particle diameter of less than 150 μm and a coarse powder fraction having an average particle diameter of 150 μm or more by using an air classifier (turbo classifier, manufactured by Nissin Engineering Linear Co., Ltd.). The average particle size of the fine powder fraction obtained here was 68 μm, and the average particle size of the coarse powder fraction was 445 μm. The obtained coarse powder fraction was subjected to wet heat treatment under the condition of a product temperature of 90 ° C. for about 5 seconds while introducing saturated water vapor using a powder heating apparatus described in Japanese Patent No. 2784505. . Next, the wet heat-treated fraction was finely pulverized using an impact type fine pulverizer (ACM pulverizer, manufactured by Hosokawa Micron Corporation) with a built-in air classifier, and a fine powder fraction having an average particle size of less than 150 μm was collected. This was mixed with the fine powder fraction having an average particle size of 68 μm separated earlier to obtain whole wheat flour for bread. The average grain size of the obtained whole wheat flour for bread was about 60 μm, and the coarse powder fraction having a particle size of 150 μm or more was 1.4% by mass with respect to the total amount of the whole grain flour.
[実施例6]
硬質小麦を精選して、加水・調質せずにロール機(ロール機1B)にて粉砕した後、衝撃式粉砕機(ターボミル,東京製粉機製作所製)を用いて粉砕した。次いで、目開き175μmの篩を用いて分級し、篩を通過する粒径175μm未満の微粉画分と、篩上に残留する粒径175μm以上の粗粉画分とに分離した。ここで得られた微粉画分の平均粒径は66μmであり、粗粉画分の平均粒径は470μmであった。
得られた粗粉画分を、特許第2784505号明細書に記載される粉粒体加熱装置を用いて飽和水蒸気を導入しながら、品温90℃で約5秒間の条件で湿熱処理を行った。次いで、湿熱処理した粗粉画分を空気分級機内蔵の衝撃式微粉砕機(ACMパルベライザー,ホソカワミクロン製)を用いて微粉砕し、平均粒径175μm未満の微粉画分(ふすま微粉画分)を分取した。
この微粉画分(ふすま微粉画分)を、先に分離した平均粒径66μmの微粉画分と混合し、パン用小麦全粒粉を得た。得られたパン用小麦全粒粉の平均粒径は約50μmであり、粒径175μm以上の粗粉画分は全粒粉全量に対して0.3質量%未満であった。
[Example 6]
Hard wheat was carefully selected and pulverized with a roll machine (roll machine 1B) without adding water and tempered, and then pulverized with an impact pulverizer (Turbo Mill, manufactured by Tokyo Flour Mill Co., Ltd.). Subsequently, it classified using the sieve of 175 micrometers of openings, and isolate | separated into the fine powder fraction with a particle size of less than 175 micrometers passing through a sieve, and the coarse powder fraction with a particle diameter of 175 micrometers or more remaining on a sieve. The average particle size of the fine powder fraction obtained here was 66 μm, and the average particle size of the coarse powder fraction was 470 μm.
The obtained coarse powder fraction was subjected to wet heat treatment under the condition of a product temperature of 90 ° C. for about 5 seconds while introducing saturated water vapor using a powder heating apparatus described in Japanese Patent No. 2784505. . Subsequently, the wet-heat treated coarse powder fraction is finely pulverized using an impact fine pulverizer (ACM Pulverizer, manufactured by Hosokawa Micron) with a built-in air classifier, and a fine powder fraction (average bran fine powder fraction) having an average particle size of less than 175 μm is separated. I took it.
This fine powder fraction (Bran fine powder fraction) was mixed with the fine powder fraction having an average particle size of 66 μm previously separated to obtain whole wheat flour for bread. The average grain size of the obtained whole wheat flour for bread was about 50 μm, and the coarse powder fraction having a particle size of 175 μm or more was less than 0.3 mass% with respect to the total amount of the whole grain flour.
[試験例1および比較試験例1〜2]
小麦全粒粉として、実施例2のパン用小麦全粒粉(試験例1)、比較試験例として市販のパン用小麦全粒粉である比較小麦全粒粉1「グラハムブレッドフラワー(日清製粉株式会社製)」(比較試験例1)または比較小麦全粒粉2「特許文献2の製造方法で製造され販売されている小麦全粒粉(UltragrainTM,ConAgra 社製)」(比較試験例2)を用い、下記のようにしてフランスパンをそれぞれ製造した。
小麦全粒粉100質量部、インスタントイースト1質量部、フランスパン用生地改良剤0.2質量部、乳化剤0.1質量部、食塩2質量部および水を適宜質量部(下記の表1中に記載)を加え、低速で5分間、中速で3分間、高速で2分間混捏してパン生地を得た(捏上げ温度28.0℃)。得られた生地を室温で20分間発酵させ、次に1個250gに分割した後、20分間ベンチタイムをとった。次にこの生地を成形して、温度32℃および湿度80%の条件下で65分間ホイロをとった後、温度230℃の条件下で25分間焼成してフランスパンを得た。
得られたフランスパンを表2に示す評価基準により10名のパネラーで評価した。その評価結果(10名のパネラーの平均点)を表1に示す。表1には、得られたフランスパンのボリュームも記載した。
[Test Example 1 and Comparative Test Examples 1-2]
Whole wheat flour for bread of Example 2 (Test Example 1) as a whole wheat flour, Comparative wheat whole wheat flour 1 “Graham bread flour (manufactured by Nisshin Flour Milling Co., Ltd.)” as a comparative test example (comparative test) Example 1) or Comparative Wheat Whole Grain 2 “Wheat Whole Grain Flour manufactured and sold by the manufacturing method of Patent Document 2 (Ultragrain TM , ConAgra)” (Comparative Test Example 2) Each was manufactured.
100 parts by weight of whole wheat flour, 1 part by weight of instant yeast, 0.2 part by weight of French bread dough, 0.1 part by weight of emulsifier, 2 parts by weight of salt and water as appropriate (described in Table 1 below) And kneaded for 5 minutes at low speed, 3 minutes at medium speed, and 2 minutes at high speed to obtain bread dough (raised temperature 28.0 ° C.). The resulting dough was fermented at room temperature for 20 minutes, then divided into 250 g pieces and then benched for 20 minutes. Next, this dough was molded and crushed for 65 minutes under conditions of a temperature of 32 ° C. and a humidity of 80%, and then baked for 25 minutes under a condition of 230 ° C. to obtain French bread.
The obtained French bread was evaluated by 10 panelists according to the evaluation criteria shown in Table 2. The evaluation results (average score of 10 panelists) are shown in Table 1. Table 1 also shows the volume of the French bread obtained.
試験例1および比較試験例1〜2の結果より、フランスパンを製造する際に、本発明の方法で製造される小麦全粒粉を用いた場合には、従来の小麦全粒粉を用いた場合と比較して、パン製造における作業性、すなわち二次加工性が良くなり、そして得られるフランスパンにおいてもその内相、ボリューム、外観のみならず、パンの食感、風味に優れることが示された。これに対し、従来の小麦全粒粉を用いた場合、特に比較小麦全粒粉2「特許文献2の製造方法で製造され販売されている小麦全粒粉(UltragrainTM,ConAgra 社製)」を用いた比較試験例2の場合は、二次加工性が劣り、得られるフランスパンの品質も劣るものである。これらのことから、比較試験例2で用いた小麦全粒粉は、粉砕効率が悪いため、澱粉やグルテンの損傷が生じているのに対し、本発明の方法で製造される小麦全粒粉は、原料小麦が効率良く粉砕され、澱粉やグルテンの損傷が無いか極めて僅かであることが確認された。 From the results of Test Example 1 and Comparative Test Examples 1 and 2, when the whole wheat flour produced by the method of the present invention is used when producing French bread, it is compared with the case where the conventional whole wheat flour is used. Thus, it was shown that the workability in bread production, that is, the secondary processability was improved, and the obtained French bread was excellent not only in its internal phase, volume and appearance but also in the texture and flavor of the bread. In contrast, conventional in the case of using wheat meal, especially compared wheat meal 2 "Patent Document 2 is manufactured by the manufacturing method sold by that wheat meal (Ultragrain TM, ConAgra Inc.)" Comparative Test Example using 2 In the case of, the secondary processability is inferior and the quality of the French bread obtained is also inferior. From these facts, the whole wheat flour used in Comparative Test Example 2 has poor grinding efficiency, so that starch and gluten are damaged, whereas the whole wheat flour produced by the method of the present invention is made of raw wheat It was confirmed that the powder was crushed efficiently and the starch and gluten were not damaged or very little.
[試験例2および比較試験例3〜4]
小麦全粒粉として、実施例6のパン用小麦全粒粉(試験例2)、比較小麦全粒粉1(比較試験例3)または比較小麦全粒粉2(比較試験例4)を用い、下記のようにしてワンローフ型食パンをそれぞれ製造した。
小麦全粒粉100質量部、グルテン粉末5質量部、生イースト4質量部、油脂3質量部、イーストフード0.1質量部、砂糖6質量部、食塩2質量部、脱脂粉乳2質量部、ハチミツ5質量部、乳化剤0.5質量部および水を適宜質量部(下記の表3中に記載)を加え、低速で3分間、中速で4分間、高速で3分間混捏してパン生地を得た(捏上げ温度27.0℃)。得られた生地を室温で40分間発酵させ、次に1個500gに分割した後、20分間ベンチタイムをとった。次にこの生地を成形して、温度38℃および湿度85%の条件下で約40分間ホイロをとった後、温度190℃の条件下で30分間焼成してワンローフ型食パンを得た。
得られたワンローフ型食パンを表4に示す評価基準により10名のパネラーで評価した。その評価結果(10名のパネラーの平均点)を表3に示す。表3には、得られた食パンのボリュームも記載した。
[Test Example 2 and Comparative Test Examples 3 to 4]
The whole wheat flour for bread of Example 6 (Test Example 2), the whole wheat flour for comparison 1 (Comparative Test Example 3) or the whole wheat flour for comparison 2 (Comparative Test Example 4) is used as the whole wheat flour. Were manufactured respectively.
Whole wheat flour 100 parts by weight, gluten powder 5 parts by weight, raw yeast 4 parts by weight, fats and oils 3 parts by weight, yeast food 0.1 parts by weight, sugar 6 parts by weight, salt 2 parts by weight, skim milk powder 2 parts by weight, honey 5 parts by weight Part, 0.5 parts by mass of emulsifier and water (as described in Table 3 below) were added as appropriate, and the mixture was kneaded for 3 minutes at low speed, 4 minutes at medium speed, and 3 minutes at high speed to obtain bread dough (捏) Raised temperature 27.0 ° C). The resulting dough was fermented at room temperature for 40 minutes, then divided into 500 g pieces and then benched for 20 minutes. Next, this dough was molded and proofed for about 40 minutes at a temperature of 38 ° C. and a humidity of 85%, and then baked for 30 minutes at a temperature of 190 ° C. to obtain a one-loaf bread.
The obtained one-loaf bread was evaluated by 10 panelists according to the evaluation criteria shown in Table 4. The evaluation results (average score of 10 panelists) are shown in Table 3. Table 3 also shows the volume of bread obtained.
試験例2および比較試験例3〜4の結果より、食パンを製造する際に、本発明の方法で製造される小麦全粒粉を用いた場合には、従来の小麦全粒粉を用いた場合と比較して、パン生地のミキシング耐性が向上し、またパン製造における作業性、すなわち二次加工性が良くなり、そして得られる食パンにおいてもその内相、ボリユームのみならず、パンの食感、味・香りに優れることが示された。これに対し、従来の小麦全粒粉を用いた場合、特に比較小麦全粒粉2を用いた比較試験例4の場合は、パン生地のミキシング耐性および二次加工性が劣り、得られる食パンの品質も劣るものである。これらの結果からも、比較試験例4で用いた小麦全粒粉は、粉砕効率が悪いため、澱粉やグルテンの損傷が生じているのに対し、本発明の方法で製造される小麦全粒粉は、原料小麦が効率良く粉砕され、澱粉やグルテンの損傷が無いか極めて僅かであることが確認された。 From the results of Test Example 2 and Comparative Test Examples 3 to 4, when producing wheat bread, when using the whole wheat flour produced by the method of the present invention, compared to the case of using conventional whole wheat flour Improves mixing resistance of bread dough, improves workability in bread making, i.e., secondary processability, and also provides excellent bread texture, taste and aroma in bread as well as its internal phase and volume It was shown that. On the other hand, when the conventional whole wheat flour is used, especially in the case of Comparative Test Example 4 using the comparative whole wheat flour 2, the mixing resistance and secondary processability of the bread dough are inferior, and the quality of the resulting bread is also inferior. is there. Also from these results, the whole wheat flour used in Comparative Test Example 4 has poor grinding efficiency, so that starch and gluten are damaged. On the other hand, the whole wheat flour produced by the method of the present invention is the raw wheat Was crushed efficiently, and it was confirmed that there was no or very little damage to starch and gluten.
Claims (9)
(1)原料小麦を粗粉砕する工程
(2)工程(1)で得られた粗粉砕物を、平均粒径150μm未満〜200μm未満の微粉画分と、平均粒径150μm以上〜200μm以上の粗粉画分(但し、この粗粉画分の平均粒径は、前者の微粉画分の平均粒径よりも大きい)に分離する工程
(3)工程(2)で得られた粗粉画分を湿熱処理する工程
(4)工程(3)で湿熱処理した画分を衝撃式微粉砕に供して微粉砕する工程
(5)工程(4)で得られた微粉砕物から平均粒径が150μm未満〜200μm未満の微粉画分を分取する工程
(6)工程(2)で得られた平均粒径150μm未満〜200μm未満の微粉画分と、工程(5)で得られた平均粒径150μm未満〜200μm未満の微粉画分とを混合する工程 The manufacturing method of the whole wheat grain characterized by including the following process (1)-(6).
(1) The step of coarsely pulverizing the raw wheat (2) The coarsely pulverized product obtained in step (1) is divided into a fine fraction having an average particle size of less than 150 μm to less than 200 μm, and a coarse particle having an average particle size of from 150 μm to 200 μm. Step for separating powder fraction (however, the average particle size of this coarse powder fraction is larger than the average particle size of the former fine powder fraction) (3) The coarse powder fraction obtained in step (2) Step of wet heat treatment (4) Step of subjecting the fraction heat treated in step (3) to impact pulverization and pulverization (5) From the pulverized product obtained in step (4), the average particle size is less than 150 μm A step of fractionating a fine powder fraction of less than 200 μm (6) A fine powder fraction of less than 150 μm to 200 μm in average particle size obtained in step (2) and less than 150 μm in average particle size obtained in step (5) Mixing the fine powder fraction of less than 200 μm
Whole wheat flour produced by the method according to any one of claims 1 to 8.
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JP2007061813A (en) * | 2005-08-01 | 2007-03-15 | Nisshin Flour Milling Inc | Wheat meal producing method |
JP2008104393A (en) * | 2006-10-25 | 2008-05-08 | Nippon Flour Mills Co Ltd | Whole-grain cereal powder, method for producing the same, and food using the cereal powder |
JP2009011277A (en) * | 2007-07-09 | 2009-01-22 | Nisshin Flour Milling Inc | Durum wheat flour having low starch damage amount, and wheat flour composition for yeast fermented food containing the same |
JP2012228195A (en) * | 2011-04-26 | 2012-11-22 | Nippon Flour Mills Co Ltd | Heat-treated wheat flour for bread, method for producing the same, and bread using the same |
JP2013243984A (en) * | 2012-05-28 | 2013-12-09 | Nisshin Flour Milling Inc | Method for producing wheat bran |
JP2014214105A (en) * | 2013-04-24 | 2014-11-17 | 株式会社日清製粉グループ本社 | Method of manufacturing fine bran |
JP2015050937A (en) * | 2013-09-05 | 2015-03-19 | 日本製粉株式会社 | Roasted whole grain wheat flour, and bakery food product containing flour |
JP2015181463A (en) * | 2014-03-26 | 2015-10-22 | 株式会社日清製粉グループ本社 | Method for producing heat-treated cereal whole granule |
JP2017006031A (en) * | 2015-06-19 | 2017-01-12 | 日清製粉株式会社 | Method for producing breads |
JPWO2016121570A1 (en) * | 2015-01-26 | 2017-11-02 | 日清フーズ株式会社 | Process for producing heat-treated flour and process for producing bakery food mix |
JP2021136878A (en) * | 2020-03-02 | 2021-09-16 | 国立研究開発法人農業・食品産業技術総合研究機構 | Wheat flour composition for bread, premix powder for bread, bread dough, bread, and production method of bread |
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JP2007061813A (en) * | 2005-08-01 | 2007-03-15 | Nisshin Flour Milling Inc | Wheat meal producing method |
JP2008104393A (en) * | 2006-10-25 | 2008-05-08 | Nippon Flour Mills Co Ltd | Whole-grain cereal powder, method for producing the same, and food using the cereal powder |
JP4548672B2 (en) * | 2006-10-25 | 2010-09-22 | 日本製粉株式会社 | Whole grain flour production method |
JP2009011277A (en) * | 2007-07-09 | 2009-01-22 | Nisshin Flour Milling Inc | Durum wheat flour having low starch damage amount, and wheat flour composition for yeast fermented food containing the same |
JP2012228195A (en) * | 2011-04-26 | 2012-11-22 | Nippon Flour Mills Co Ltd | Heat-treated wheat flour for bread, method for producing the same, and bread using the same |
JP2013243984A (en) * | 2012-05-28 | 2013-12-09 | Nisshin Flour Milling Inc | Method for producing wheat bran |
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JP2015181463A (en) * | 2014-03-26 | 2015-10-22 | 株式会社日清製粉グループ本社 | Method for producing heat-treated cereal whole granule |
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