JP2019170173A - Mix composition and production method of the same - Google Patents
Mix composition and production method of the same Download PDFInfo
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- JP2019170173A JP2019170173A JP2018059543A JP2018059543A JP2019170173A JP 2019170173 A JP2019170173 A JP 2019170173A JP 2018059543 A JP2018059543 A JP 2018059543A JP 2018059543 A JP2018059543 A JP 2018059543A JP 2019170173 A JP2019170173 A JP 2019170173A
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Landscapes
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、ベーカリー食品の製造に使用可能なミックス組成物に関し、詳細には、国内産麦小麦粉を用いたミックス組成物に関する。 The present invention relates to a mix composition that can be used in the manufacture of bakery foods, and in particular, to a mix composition using domestic wheat flour.
国内産麦小麦粉、特に、生産量の多い中力系の国内産麦小麦粉は、主に外国産麦を使用した薄力粉と比較して、蛋白含量が多く、性質も異なるため、ヒキが強い、あるいはボリュームが出にくいとされ、従来ベーカリー食品、特にスポンジケーキ、クッキー、マフィン等のケーキ類には不適とされていた。 Domestic wheat flour, especially medium-powered domestic wheat flour, which has a high production volume, has higher protein content and different properties compared to thin wheat flour mainly using foreign wheat. It is said that it is difficult to produce a volume, and it has been conventionally unsuitable for bakery foods, especially for cakes such as sponge cakes, cookies and muffins.
一方で、近年の消費者の自然志向、健康志向の高まりを背景に、国内産麦小麦粉が持つ安心感や健康的なイメージから、消費者の間には国内産麦小麦粉を用いたケーキ類などのベーカリー食品に対する需要が高まっている。 On the other hand, against the backdrop of the recent increase in consumers' natural and health consciousness, the consumers feel that the domestic wheat flour has a sense of security and a healthy image. Demand for bakery foods is growing.
特許文献1には、製パンに不適とされている原料から作られた小麦粉に対し、加熱及び加熱に準ずる処理を施して製パンに適したものとする方法が記載され、該小麦粉として、国内産小麦(DW)から作られた薄力又は中力小麦粉が記載されている。特許文献1の実施例2では、DWのチホク小麦から作られた小麦粉を60〜69℃の温度で18分間保熱処理して得た熱処理粉と、該保熱処理が施されていない該小麦粉(無処理小麦粉)とを、熱処理粉が内数で40%(重量%)を占めるように混合して熱処理混合粉を得、該熱処理混合粉を用いて製パンを行っており、そうして得られたパンの外観及び内相が、無処理小麦粉のみを用いた場合に比して良好であったとされている。 Patent Document 1 describes a method for making wheat flour made from a raw material unsuitable for bread making suitable for bread making by subjecting it to heating and heating. A thin or medium-strength flour made from produced wheat (DW) is described. In Example 2 of Patent Document 1, heat-treated powder obtained by heat-treating wheat flour produced from DW chihoku wheat at a temperature of 60 to 69 ° C. for 18 minutes, and the wheat flour that has not been heat-treated (none Processed wheat flour) is mixed so that the heat-treated powder accounts for 40% (weight%) in the inside to obtain a heat-treated mixed powder, and bread is made using the heat-treated mixed powder. It is said that the appearance and inner phase of the bread were better than when only untreated wheat flour was used.
特許文献2には、外観及び食感が良好なケーキ類を提供可能な熱処理小麦粉として、グルテンバイタリティ及び平均粒径が特定範囲にある中力粉及び/又は薄力粉からなる熱処理小麦粉が記載されている。特許文献2の実施例では、中力系の国内産麦小麦粉(日清製粉(株)製、商品名「白龍」)を、該小麦粉の品温が80〜100℃となる条件で熱処理して熱処理小麦粉を得、該熱処理小麦粉を用いてスポンジケーキを製造している(特許文献2の〔0024〕)。特許文献2には、熱処理された国内産麦小麦粉(熱処理国内産麦小麦粉)と熱処理されていない国内産麦小麦粉(非熱処理国内産麦小麦粉)とを併用してケーキ類を製造することは記載されていない。 Patent Document 2 describes heat-treated wheat flour composed of medium-strength flour and / or thin-powder flour having a specific range of gluten vitality and average particle size as heat-treated wheat flour that can provide cakes having a good appearance and texture. . In the Example of patent document 2, it heat-processes the domestic wheat flour of the medium strength type | system | group (Nisshin Flour Milling Co., Ltd. brand name "Hakuryu") on the conditions that the product temperature of this flour will be 80-100 degreeC. Heat-treated wheat flour is obtained, and a sponge cake is produced using the heat-treated wheat flour ([0024] of Patent Document 2). Patent Document 2 describes that cakes are produced using a combination of heat-treated domestic wheat flour (heat-treated domestic wheat flour) and non-heat-treated domestic wheat flour (non-heat treated domestic wheat flour). It has not been.
特許文献3には、湿熱処理小麦粉を用いた麺類の製造方法として、各種生地材料を混合して生地を調製する場合に、湿熱処理小麦粉以外の生地材料に、品温95〜155℃の範囲で所定時間湿熱処理した湿熱処理小麦粉を添加する工程を有する製造方法が記載されている。特許文献3の実施例では、国内産麦小麦粉と外国産麦小麦粉との混合粉(日本製粉(株)製、さぬき菊)に、外国産麦小麦粉(日本製粉(株)製、ダイヤ)を湿熱処理して得られた湿熱処理小麦粉を添加し、生地を調製している。特許文献3に記載の製造方法によれば、硬さ、粘弾性のバランス、つるみなど、麺類に特有の特性が向上するとされている。特許文献3には、ベーカリー食品については記載されていない。 In Patent Document 3, as a method for producing noodles using wet heat-treated flour, when preparing dough by mixing various dough materials, dough materials other than wet heat-treated flour are used in a range of product temperatures of 95 to 155 ° C. A production method is described that includes a step of adding wet heat-treated wheat flour that has been heat-treated for a predetermined time. In the example of Patent Document 3, foreign wheat flour (made by Nippon Flour Mills Co., Ltd., diamond) is wetted with a mixed powder of Japanese wheat flour and foreign wheat flour (Nihon Flour Mills Co., Ltd., Sanuki Chrysanthemum). The dough is prepared by adding wet heat-treated flour obtained by heat treatment. According to the production method described in Patent Document 3, it is said that characteristics peculiar to noodles such as balance of hardness, viscoelasticity, and sushi are improved. Patent Document 3 does not describe bakery foods.
近年、外国産麦小麦粉よりも安心感の高い国内産麦小麦粉を用いたベーカリー食品に対する需要が高まっているが、国内産麦小麦粉を用いた従来のベーカリー食品、特にケーキ類は、国内産麦小麦粉の特性に起因して、ボリュームに乏しい、ヒキがあるといった問題があり、品質の点で改善の余地があった。国内産麦小麦粉を用いながらも、外国産麦小麦粉を用いた場合と同等以上の品質のベーカリー食品を安定的に提供し得る技術は未だ提供されていない。 In recent years, the demand for bakery foods using domestic wheat flour, which is more secure than foreign wheat flour, has increased, but conventional bakery foods using domestic wheat flour, especially cakes, are domestic wheat flour. Due to these characteristics, there are problems such as lack of volume and cracks, and there is room for improvement in terms of quality. Although domestic wheat flour is used, a technology that can stably provide a bakery food having a quality equivalent to or better than that using foreign wheat flour has not yet been provided.
本発明の課題は、国内産麦小麦粉を用いながらも、外国産麦小麦粉を用いた場合と同等以上の品質のベーカリー食品を製造可能なミックス組成物及びその製造方法を提供することにある。 The subject of this invention is providing the mix composition which can manufacture the bakery food of the quality more than equivalent to the case where foreign wheat flour is used, and its manufacturing method, while using domestic wheat flour.
本発明者らは、前記課題を解決するべく種々検討した結果、ミックス組成物に含有される穀粉類として、熱処理されていない国内産麦小麦粉(非熱処理国内産麦小麦粉)に加え、グルテンバイタリティが特定範囲にある熱処理小麦粉(好ましくは熱処理国内産麦小麦粉)を特定の比率で併用することで、主に外国産麦を使用した薄力粉に匹敵する非常に品質の良いベーカリー食品を製造できることを知見した。 As a result of various studies to solve the above-mentioned problems, the present inventors have found that gluten vitality is added to domestic wheat flour that has not been heat-treated (non-heat-treated domestic wheat flour) as flour contained in the mix composition. We found that heat-treated wheat flour in a specific range (preferably heat-treated domestic wheat flour) can be used in a specific ratio to produce a very high-quality bakery food comparable to thin flour mainly using foreign wheat. .
本発明は、前記知見に基づきなされたもので、穀粉類を含有し、該穀粉類に、グルテンバイタリティ30〜52%の熱処理小麦粉と非熱処理国内産麦小麦粉とが含まれ、且つ該熱処理小麦粉の含有量が、該非熱処理国内産麦小麦粉の20〜500質量%であるミックス組成物である。 The present invention has been made on the basis of the above knowledge, and contains flours, the flours containing heat-treated wheat flour with a gluten vitality of 30 to 52% and non-heat-treated domestic wheat flour, and the heat-treated wheat flour It is a mix composition whose content is 20-500 mass% of this non-heat-treated domestic wheat flour.
また本発明は、穀粉類を含有し、該穀粉類に、熱処理小麦粉及び非熱処理国内産麦小麦粉が含まれ、且つ該熱処理小麦粉の含有量が、該非熱処理国内産麦小麦粉の20〜500質量%である、ミックス組成物の製造方法であって、小麦粉をその品温が80℃以上となる条件で熱処理して熱処理小麦粉を得る熱処理工程と、前記熱処理工程で得られた熱処理小麦粉と非熱処理国内産麦小麦粉とを混合する工程とを有する、ミックス組成物の製造方法である。 The present invention also includes flour, the flour includes heat-treated wheat flour and non-heat-treated domestic wheat flour, and the heat-treated flour content is 20 to 500% by mass of the non-heat-treated domestic wheat flour. A heat treatment process for obtaining a heat-treated wheat flour by heat-treating the wheat flour under the condition that the product temperature is 80 ° C. or higher, and the heat-treated wheat flour obtained in the heat treatment process and the non-heat-treated domestic product. It is a manufacturing method of a mix composition which has the process of mixing wheat flour produced.
本発明によれば、国内産麦小麦粉を用いながらも、外国産麦小麦粉を用いた場合と同等以上の高品質のベーカリー食品が得られる。 According to the present invention, while using domestic wheat flour, a high-quality bakery food equivalent to or higher than when foreign wheat flour is used can be obtained.
本発明の主たる特徴の1つは、国内産麦小麦粉を使用する点にあるところ、近年、食の安全性に対する国民の意識の高まりにより、種々の小麦粉含有食品において、外国産麦小麦粉よりも国内産麦小麦粉を選択する気運が非常に高まっており、本発明はこうした国内産麦小麦粉に対するニーズにマッチした待望の技術であるといえる。 One of the main features of the present invention is that domestic wheat flour is used, and in recent years, with the increasing public awareness of food safety, various flour-containing foods are more domestic than foreign wheat flour. There is a great increase in the momentum for selecting wheat flour produced in the field, and the present invention can be said to be a long-awaited technology that matches the needs for such wheat flour produced in Japan.
本発明のミックス組成物は穀粉類を含有する。本発明で用いる穀粉類には、穀粉及び澱粉が包含される。前記穀粉としては、例えば、薄力粉、中力粉、強力粉、小麦全粒粉、デュラムセモリナ等の小麦粉;ライ麦粉、米粉、コーンフラワー、コーングリッツ等の小麦粉以外が挙げられる。前記穀粉には、熱処理されていない非熱処理穀粉の他、熱処理された熱処理穀粉が包含される。前記澱粉としては、例えば、コーンスターチ、ワキシーコーンスターチ、タピオカ澱粉、馬鈴薯澱粉、小麦澱粉、米澱粉等の未加工澱粉;該未加工澱粉に油脂加工、α化、エーテル化、エステル化、架橋、酸化等の処理の1つ以上を施した加工澱粉が挙げられる。 The mix composition of the present invention contains flours. The flours used in the present invention include flour and starch. Examples of the flour include wheat flour such as thin flour, medium flour, strong flour, whole wheat flour and durum semolina; and other flours such as rye flour, rice flour, corn flour and corn grits. The flour includes heat-treated heat flour as well as non-heat treated flour that has not been heat-treated. Examples of the starch include raw starch such as corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, and rice starch; oil and fat processing, pregelatinization, etherification, esterification, crosslinking, oxidation, etc. Processed starch that has been subjected to one or more of the above treatments.
穀粉類は、典型的には、本発明のミックス組成物の主体をなすものである。本発明のミックス組成物における穀粉類の含有量は、該ミックス組成物の全質量に対して、好ましくは10質量%以上、より好ましくは20〜70質量%であり、100質量%即ち該ミックス組成物の全部が穀粉類でもよい。 The flour is typically the main component of the mix composition of the present invention. The content of flour in the mix composition of the present invention is preferably 10% by mass or more, more preferably 20 to 70% by mass, and 100% by mass, ie the mix composition, with respect to the total mass of the mix composition. The whole thing may be flour.
本発明のミックス組成物は、該ミックス組成物に含有される穀粉類に、熱処理小麦粉及び非熱処理国内産麦小麦粉が含まれている点で特徴付けられる。本発明で用いる熱処理小麦粉は熱処理された小麦粉であり、熱処理が施される小麦粉(原料小麦粉)の原料となる小麦の産地は問わない。即ち、本発明で用いる熱処理小麦粉は、原料小麦粉である国内産麦小麦粉を熱処理してなる熱処理国内産麦小麦粉を含んでいてもよく、原料小麦粉である外国産麦小麦粉を熱処理してなる熱処理外国産麦小麦粉を含んでいてもよく、双方を含んでいてもよい。一方、本発明で用いる非熱処理国内産麦小麦粉は、熱処理されていない国内産麦小麦粉であり、原料となる小麦が国内産(日本産)麦に限定される。小麦の品質は、栽培される土壌や気候などの影響を受けて大きく変化し、同じ品種の小麦でも産地が異なれば品質が異なる。国内産麦と外国産麦とにおいても品質に大きな違いがある。 The mix composition of the present invention is characterized in that the flours contained in the mix composition contain heat-treated wheat flour and non-heat-treated domestic wheat flour. The heat-treated wheat flour used in the present invention is a heat-treated wheat flour, and the production area of wheat that is a raw material of the wheat flour (raw material flour) subjected to the heat treatment is not limited. That is, the heat-treated wheat flour used in the present invention may include a heat-treated domestic wheat flour obtained by heat-treating domestic wheat flour that is a raw wheat flour. Domestic wheat flour may be included, and both may be included. On the other hand, the non-heat-treated domestic wheat flour used in the present invention is domestic wheat flour that has not been heat-treated, and the wheat as the raw material is limited to domestic (Japanese) wheat. The quality of wheat changes greatly under the influence of the soil and climate in which it is cultivated, and the quality of wheat of the same variety varies with the production area. There is a big difference in quality between domestic and foreign wheat.
本発明で用いる国内産麦小麦粉の原料となる小麦としては、現存する国内産小麦品種、及びそれらから派生した小麦品種(現存する国内産小麦品種の品種改良で生まれた小麦品種)の双方を用いることができる。本発明では、現存する国内産小麦品種及びその派生品種からなる群から選択される小麦品種を原料とする国内産麦小麦粉の1種を単独で、又は2種以上を組み合わせて用いることができる。 As wheat used as a raw material for domestic wheat flour used in the present invention, both existing domestic wheat varieties and wheat varieties derived from them (wheat varieties born by improving the existing domestic wheat varieties) are used. be able to. In the present invention, one of domestic wheat flours made from wheat varieties selected from the group consisting of existing domestic wheat varieties and derivatives thereof can be used alone or in combination of two or more.
前記の現存する国内産小麦品種としては、現在までに日本で品種登録された小麦品種として下記のものを例示できる。
あおばの恋、あきたっこ、アブクマワセ、あやひかり、イワイノダイチ、キタカミコムギ、きたさちほ、キタノカオリ、きたほなみ、きたもえ、キタ力ミコムギ、きぬあかり、きぬあずま、きぬいろは、きぬの波、キヌヒメ、コユキコムギ、さとのそら、さぬきの夢2000、さぬきの夢2009、しゅんよう、シラサギコムギ、シラネコムギ、シロガネコムギ、せときらら、タイセツコムギ、タクネコムギ、ダブル8号、タマイズミ、チクゴイズミ、ちくしW2号、チホクコムギ、つるきち、つるぴかり、ナンブコムギ、ニシノカオリ、ニシホナミ、ネノリゴシ、ネバリゴシ、ハナマンテ、ハルイブ、はるきらり、はるひので、ハルユタカ、ハレイブキ、ハレユタカ、バンドウワセ、フウセツ、ふくあかり、ふくさやか、ふくはるか、ふくほのか、ホクシン、ホロシリコムギ、もち姫、ゆきちから、ゆきはるか、ゆめあかり、ユメアサヒ、ゆめかおり、ゆめきらり、ユメシホウ、ユメセイキ、ゆめちから、銀河のちから、香育21号、春のかがやき、春よ恋、長崎W2号、東海103号、東海104号、東山42号、農林61号、福井県大3号、利根3号、ダブレ8号、ミナミノカオリ。
Examples of the existing domestic wheat varieties include the following wheat varieties registered in Japan so far.
Aoba no Koi, Akitako, Abukumawase, Ayahikari, Iwainodaichi, Kitakami Wheat, Kita Sachiho, Kitanokaori, Kitahonami, Kita Moe, Kita Power Mikomu, Kinu Akari, Kinu Azuma, Kinuiro, Kinu no Nami, Kinuhime, Koyukikomugi, Sato Nosora, Sanuki's Dream 2000, Sanuki's Dream 2009, Shinyo, Egret Wheat, Shirane Wheat, Shirogane Wheat, Sekitara, Taiseto Wheat, Takunekomugi, Double No. 8, Tamaizumi, Chikugoizumi, Chikuku Wugi, Chihoku Wheat, Tsuruchichi, Vine Pikari, Nambu Wheat, Nishino Kaori, Nishihonami, Nerigoshi, Nebarigoshi, Hanamante, Haruhibu, Harukiri, Haruhi, Haruyutaka, Haleuki, Hareyutaka, Bandowase, Fuusetsu, Fukari, Fusayaka, Fukuroku, Fukuro Noh, Hokushin, Hoshi-shiramugi, Mochihime, Yukichi, Yuki Haruka, Yume Akari, Yume Asahi, Yume Kaori, Yume Kirari, Yumeshihou, Yumeseki, Yumechi, from the Galaxy, Kagaku No. 21, Spring Kagayaki, Spring Yo Koi, Nagasaki W2, Tokai 103, Tokai 104, Higashiyama 42, Agricultural Forest 61, Fukui Prefectural University 3, Tone 3, Dobre 8, Minaminokaori.
国内産小麦品種は、品種の特性や製粉性等の観点から、薄力系又は中力系と強力系とに大別される。本発明で用いる国内産麦小麦粉の原料となる小麦は、中力系が好ましい。中力系の国内産小麦品種は通常、蛋白含量が7.5〜10.5質量%である。前記の国内産小麦品種のうち、中力系として本発明で好ましく用いられるものとして、きたほなみ、シロガネコムギ、チクゴイズミを例示できる。 Domestic wheat varieties are broadly classified into thin or medium strength types and strong types from the viewpoints of varietal characteristics and millability. The wheat used as a raw material for domestic wheat flour used in the present invention is preferably a medium strength system. Medium strength domestic wheat varieties usually have a protein content of 7.5 to 10.5% by weight. Among the domestic wheat varieties, examples of those that are preferably used in the present invention as the medium-powered varieties include Kitahonami, Shiroganekomugi, and Chikugoizumi.
本発明で用いる熱処理小麦粉の少なくとも一部、好ましくは全部が、グルテンバイタリティが30〜52%の範囲にある特定熱処理小麦粉である。斯かる特定熱処理小麦粉を含有しないミックス組成物では、外国産麦小麦粉を用いた場合と同等以上の品質のベーカリー食品を製造することは困難である。尚、前記特定熱処理小麦粉は前述した通り、熱処理国内産麦小麦粉であってもよく、熱処理外国産麦小麦粉であってもよいが、特に熱処理国内産麦小麦粉である場合は、その特定熱処理小麦粉たる熱処理国内産麦小麦粉のグルテンバイタリティは、好ましくは30〜51%、より好ましくは35〜47%、さらに好ましくは38〜42%である。 At least a part, preferably all, of the heat-treated wheat flour used in the present invention is the specific heat-treated wheat flour having a gluten vitality in the range of 30 to 52%. It is difficult to produce a bakery food having a quality equal to or better than that obtained when using foreign wheat flour with such a mixed composition that does not contain the specific heat-treated wheat flour. The specific heat-treated wheat flour may be heat-treated domestic wheat flour or heat-treated foreign wheat flour as described above, but in particular when it is heat-treated domestic wheat flour, the specific heat-treated wheat flour is The gluten vitality of the heat-treated domestic wheat flour is preferably 30 to 51%, more preferably 35 to 47%, and still more preferably 38 to 42%.
本明細書でいうグルテンバイタリティは下記方法により測定される。下記のグルテンバイタリティの測定方法は、(1)小麦粉の可溶性粗蛋白質含量の測定、(2)小麦粉の全粗蛋白質含量の測定、(3)グルテンバイタリティの算出の順で行われる。 Gluten vitality as used herein is measured by the following method. The following gluten vitality measurement methods are performed in the order of (1) measurement of the soluble crude protein content of wheat flour, (2) measurement of the total crude protein content of wheat flour, and (3) calculation of gluten vitality.
<グルテンバイタリティの測定方法>
(1)小麦粉の可溶性粗蛋白質含量の測定:
(1−a)100mL容のビーカーに試料(小麦粉)を2g精秤して入れる。
(1−b)前記ビーカーに0.05規定酢酸40mLを加えて、室温で60分間攪拌して懸濁液を調製する。
(1−c)前記(1−b)で得た懸濁液を遠沈管に移して、5000rpmで5分間遠心分離を行った後、濾紙を用いて濾過し、濾液を回収する。
(1−d)前記ビーカーを0.05規定酢酸40mLで洗い、その洗液を遠沈管に移して、5000rpmで5分間遠心分離を行った後、濾紙を用いて濾過し、濾液を回収する。
(1−e)前記(1−c)及び(1−d)で回収した濾液を一緒にして0.05規定酢酸で100mLにメスアップする。
(1−f)ティケーター社(スウェーデン)のケルテックオートシステムのケルダールチューブに前記(1−e)で得られた液体の25mLをホールピペットで入れて、分解促進剤(日本ゼネラル株式会社製「ケルタブC」;硫酸カリウム:硫酸銅=9:1(重量比)1錠及び濃硫酸15mLを加える。
(1−g)前記ケルテックオートシステムに組み込まれているケルテック分解炉(DIGESTION SYSTEM 20 1015型) を用いて、ダイヤル4で1時間分解処理を行い、さらにダイヤル9又は10で1時間分解処理を自動的に行った後、この分解処理に続いて連続的に且つ自動的に、同じケルテックオートシステムに組み込まれているケルテック蒸留滴定システム(KJELTEC AUTO 1030型) を用いて、その分解処理を行った液体を蒸留及び滴定して(滴定には0.1規定硫酸を使用)、下記数式(1)により、試料(小麦粉)の可溶性粗蛋白質含量を求める。
<Measurement method of gluten vitality>
(1) Measurement of soluble crude protein content of wheat flour:
(1-a) 2 g of a sample (flour) is precisely weighed into a 100 mL beaker.
(1-b) Add 40 mL of 0.05 N acetic acid to the beaker and stir at room temperature for 60 minutes to prepare a suspension.
(1-c) The suspension obtained in (1-b) above is transferred to a centrifuge tube, centrifuged at 5000 rpm for 5 minutes, and then filtered using filter paper to collect the filtrate.
(1-d) Wash the beaker with 40 mL of 0.05 N acetic acid, transfer the washing to a centrifuge tube, centrifuge at 5000 rpm for 5 minutes, and then filter using filter paper to collect the filtrate.
(1-e) The filtrate collected in (1-c) and (1-d) is combined and made up to 100 mL with 0.05 N acetic acid.
(1-f) 25 mL of the liquid obtained in (1-e) above was placed in a Kjeldahl tube of Keltech Auto System of Ticator (Sweden) with a whole pipette, and a decomposition accelerator (“Keltab” manufactured by Nippon General Co., Ltd.) C ”; 1 tablet of potassium sulfate: copper sulfate = 9: 1 (weight ratio) and 15 mL of concentrated sulfuric acid are added.
(1-g) Using a Keltech decomposition furnace (DIGESTION SYSTEM 20 1015 type) incorporated in the Keltech Auto System, perform the decomposition process for 1 hour with the dial 4 and further perform the decomposition process with the dial 9 or 10 for 1 hour. After this process is automatically performed, the decomposition process is performed continuously and automatically using the Keltec distillation titration system (KJELTEC AUTO 1030 type) incorporated in the same Keltec Auto System. The obtained liquid is distilled and titrated (0.1 N sulfuric acid is used for titration), and the soluble crude protein content of the sample (flour) is determined by the following mathematical formula (1).
〔数1〕
可溶性粗蛋白質含量(%)
=0.14×(T−B)×F×N×(100/S)×(1/25) …(1)
前記数式(1)中、
T=滴定に要した0.1規定硫酸の量(mL)
B=ブランクの滴定に要した0.1規定硫酸の量(mL)
F=滴定に用いた0.1規定硫酸の力価(用時に測定するか又は力価の表示のある市販品を用いる)
N=窒素蛋白質換算係数(5.70)
S=試料の秤取量(g)
[Equation 1]
Soluble crude protein content (%)
= 0.14 x (TB) x F x N x (100 / S) x (1/25) (1)
In the formula (1),
T = Amount of 0.1N sulfuric acid required for titration (mL)
B = Amount of 0.1 N sulfuric acid required for titration of blank (mL)
F = the titer of 0.1 N sulfuric acid used for titration (measured at the time of use or using a commercial product with a titer indication)
N = Nitrogen protein conversion factor (5.70)
S = Weighed sample (g)
(2)小麦粉の全粗蛋白質含量の測定:
(2−a)前記(1)で用いたのと同じティケーター社のケルテックオートシステムのケルダールチューブに、試料(小麦粉)を0.5g精秤して入れ、これに前記(1−f)で用いたのと同じ分解促進剤1錠及び濃硫酸5mLを加える。
(2−b)前記(1)で用いたのと同じケルテックオートシステムのケルテック分解炉を用いて、ダイヤル9又は10で1時間分解処理を自動的に行った後、この分解処理に続いて連続的にかつ自動的に、同じケルテックオートシステムに組み込まれている前記(1)で用いたのと同じケルテック蒸留滴定システムを用いて、前記で分解処理を行った液体を蒸留及び滴定して(滴定には0.1規定硫酸を使用)、下記数式(2)により、試料(小麦粉)の全粗蛋白質含量を求める。
(2) Measurement of total crude protein content of wheat flour:
(2-a) 0.5 g of a sample (flour) is precisely weighed into the Kjeldahl tube of the same Tektec Keltec Auto System used in (1) above, and into this (1-f) Add 1 tablet of the same degradation accelerator as used and 5 mL of concentrated sulfuric acid.
(2-b) After performing the decomposition process automatically for 1 hour with the dial 9 or 10 using the same Keltech decomposition furnace of the same Keltech auto system as used in the above (1), following this decomposition process Continuously and automatically, using the same Keltek distillation titration system used in (1) incorporated in the same Keltec Auto system, the liquid subjected to the above-described decomposition treatment is distilled and titrated. (0.1 N sulfuric acid is used for titration), and the total crude protein content of the sample (flour) is determined by the following mathematical formula (2).
〔数2〕
全粗蛋白質含量(%)=(0.14×T×F×N)/S …(2)
前記数式(2)中、
T=滴定に要した0.1規定硫酸の量(mL)
F=滴定に用いた0.1規定硫酸の力価(用時に測定)
N=窒素蛋白質換算係数(5.70)
S=試料の秤取量(g)
[Equation 2]
Total crude protein content (%) = (0.14 × T × F × N) / S (2)
In the formula (2),
T = Amount of 0.1N sulfuric acid required for titration (mL)
F = the titer of 0.1 N sulfuric acid used for titration (measured during use)
N = Nitrogen protein conversion factor (5.70)
S = Weighed sample (g)
(3)グルテンバイタリティの算出:
前記(1)で求めた試料(小麦粉)の可溶性粗蛋白質含量及び前記(2)で求めた試料(小麦粉)の全粗蛋白質含量から、下記数式(3)により、試料(小麦粉)のグルテンバイタリティを求める。
(3) Calculation of gluten vitality:
From the soluble crude protein content of the sample (wheat flour) obtained in (1) above and the total crude protein content of the sample (wheat flour) obtained in (2) above, the gluten vitality of the sample (wheat flour) is calculated according to the following formula (3). Ask.
〔数3〕
グルテンバイタリティ(%)
=(可溶性粗蛋白質含量/全粗蛋白質含量)×100 …(3)
[Equation 3]
Gluten vitality (%)
= (Soluble crude protein content / total crude protein content) × 100 (3)
本発明で用いる前記特定熱処理小麦粉(グルテンバイタリティが30〜52%の熱処理小麦粉)は、国内産麦小麦粉(非熱処理国内産麦小麦粉)又は外国産麦小麦粉(非熱処理外国産麦小麦粉)を熱処理することで得られる。この熱処理には、乾熱処理と湿熱処理があるところ、本発明で用いる前記特定熱処理小麦粉はいずれの熱処理が施されたものでもよい。 The specific heat-treated wheat flour (heat-treated wheat flour having a gluten vitality of 30 to 52%) used in the present invention heat-treats domestic wheat flour (non-heat treated domestic wheat flour) or foreign wheat flour (non-heat treated foreign wheat flour). Can be obtained. This heat treatment includes a dry heat treatment and a wet heat treatment, and the specific heat treated wheat flour used in the present invention may be subjected to any heat treatment.
乾熱処理は、処理対象(小麦粉)を水分無添加の条件で加熱する処理であり、処理対象中の水分を積極的に蒸発させる処理である。乾熱処理は、例えば、オーブンでの加熱、焙焼窯での加熱、乾燥器を用いる加熱、熱風を吹き付ける熱風乾燥、高温低湿度環境での放置などによって実施することができる。 The dry heat treatment is a process of heating the processing target (flour) under the condition of no moisture added, and is a process of positively evaporating the water in the processing target. The dry heat treatment can be performed by, for example, heating in an oven, heating in a roasting kiln, heating using a dryer, hot air drying by blowing hot air, or leaving in a high temperature and low humidity environment.
湿熱処理は、処理対象(小麦粉)の水分を維持しながら、又は処理対象に水分を加えながら、処理対象を加熱する処理である。湿熱処理において、処理対象に加える水分としては、水、水蒸気を用いることができ、水蒸気としては飽和水蒸気が好ましく用いられる。湿熱処理における加熱方法は特に制限されず、例えば、熱風などの熱媒体を処理対象に直接接触させる方法、処理対象を高湿度雰囲気下において間接的に加熱する方法が挙げられる。湿熱処理の実施装置は特に制限されず、例えば、オートクレーブ、スチームオーブン、一軸又は二軸型エクストルーダーが挙げられる。 The wet heat treatment is a process of heating the processing target while maintaining the moisture of the processing target (flour) or adding moisture to the processing target. In the wet heat treatment, water or water vapor can be used as water to be added to the treatment target, and saturated water vapor is preferably used as the water vapor. The heating method in the wet heat treatment is not particularly limited, and examples thereof include a method in which a heat medium such as hot air is brought into direct contact with the processing target, and a method in which the processing target is indirectly heated in a high humidity atmosphere. The apparatus for performing the wet heat treatment is not particularly limited, and examples thereof include an autoclave, a steam oven, a uniaxial or biaxial extruder.
グルテンバイタリティが30〜52%の前記特定熱処理小麦粉の製造方法(小麦粉の熱処理方法)の好ましい一例として、国内産麦又は外国産麦小麦粉(原料小麦粉)をその品温が80℃以上、好ましくは90〜115℃となる条件で熱処理(乾熱処理又は湿熱処理)する方法が挙げられる。この原料小麦粉の熱処理としては湿熱処理が好ましく、特に下記の、密閉容器内に飽和水蒸気を導入する湿熱処理が好ましい。 As a preferred example of the method for producing the specific heat-treated wheat flour (heat treatment method for wheat flour) having a gluten vitality of 30 to 52%, the product temperature of domestic wheat or foreign wheat flour (raw flour) is 80 ° C. or higher, preferably 90 The method of heat-processing (dry heat processing or wet heat processing) on the conditions set to -115 degreeC is mentioned. As the heat treatment of the raw material flour, wet heat treatment is preferable, and in particular, the following wet heat treatment in which saturated water vapor is introduced into a sealed container is preferable.
前記の品温80℃以上の熱処理を湿熱処理によって行う場合、例えば、温度120〜125℃の飽和水蒸気を導入した加圧状態の密閉容器に処理対象(小麦粉)を導入する方法によって行うことができる。斯かる方法において、密閉容器中での処理対象の滞留時間は、好ましくは2〜60秒間、より好ましくは4〜20秒間であり、また、密閉容器から排出された直後の処理対象の品温は、80℃以上であり、好ましくは90〜115℃、より好ましくは100〜110℃である。 When the heat treatment at the product temperature of 80 ° C. or higher is performed by wet heat treatment, it can be performed by, for example, a method of introducing a processing target (flour) into a pressurized closed container into which saturated steam at a temperature of 120 to 125 ° C. is introduced. . In such a method, the residence time of the treatment target in the sealed container is preferably 2 to 60 seconds, more preferably 4 to 20 seconds, and the product temperature of the treatment target immediately after being discharged from the sealed container is 80 ° C. or higher, preferably 90 to 115 ° C., more preferably 100 to 110 ° C.
前記の密閉容器内に飽和水蒸気を導入する湿熱処理は、例えば、特開平3−83567号公報に記載されているような密閉系撹拌機を用いて実施し得る。この密閉系撹拌機は、処理対象(小麦粉)の投入口及び排出口並びにこれらを結ぶ処理対象の移送路を有する密閉式の円筒形圧力容器と、該移送路内に飽和水蒸気を導入する機構とを具備し、該移送路内に、処理対象の移送方向に延びる撹拌軸と該撹拌軸の周囲に螺旋状に植設された撹拌羽根とを含んで構成される攪拌機が設けられ、該攪拌機によって該移送路内の処理対象を撹拌可能になされている。この撹拌機は、あくまで前記移送路内の処理対象を撹拌するための部材であって、処理対象を前記排出口へ押し出すための押出具ではなく、前記密閉系撹拌機は、そのような押出具(エクストルーダーが備えるスクリューに相当する部材)は具備していない。前記密閉系撹拌機を用いた小麦粉の湿熱処理は、該小麦粉を攪拌しながら移送する攪拌移送過程で該小麦粉に飽和水蒸気を直接当てる工程を含むものであり、斯かる湿熱処理においては、小麦粉流量3000kg/hの時に、水蒸気流量を210〜260kg/hとすることが好ましい。 The wet heat treatment for introducing saturated water vapor into the closed container can be carried out using a closed stirrer as described in JP-A-3-83567, for example. This closed system stirrer includes a closed cylindrical pressure vessel having a processing object (flour) inlet and outlet and a processing target transfer path connecting them, and a mechanism for introducing saturated water vapor into the transfer path. A stirrer including a stirring shaft extending in the transfer direction of the object to be treated and a stirring blade spirally installed around the stirring shaft is provided in the transfer path. The processing target in the transfer path can be stirred. The stirrer is a member for stirring the processing target in the transfer path to the end, and is not an extrusion tool for pushing the processing target to the discharge port. (Member corresponding to the screw provided in the extruder) is not provided. The wet heat treatment of the flour using the closed stirrer includes a step of directly applying saturated water vapor to the flour in the stirring and transferring process for transferring the flour while stirring. In such wet heat treatment, the flour flow rate It is preferable that the water vapor flow rate is 210 to 260 kg / h at 3000 kg / h.
本発明のミックス組成物が含有する穀粉類には前述した通り、グルテンバイタリティ30〜52%の特定熱処理小麦粉と非熱処理国内産麦小麦粉とが含まれるところ、該特定熱処理小麦粉の含有量は、非熱処理国内産麦小麦粉の全質量に対し20〜500質量%、好ましくは25〜400質量%、より好ましくは60〜150質量%である。斯かる特定熱処理小麦粉の対非熱処理国内産麦小麦粉含有量が20質量%未満では、特定熱処理小麦粉を使用する意義に乏しく、非熱処理国内産麦小麦粉を使用して高品質のベーカリー食品を製造することが困難になるおそれがある。また、特定熱処理小麦粉の対非熱処理国内産麦小麦粉含有量が500質量%を超えると、ベーカリー食品のボリュームが出ないおそれがある。 As described above, the flours contained in the mix composition of the present invention include a specific heat-treated wheat flour having a gluten vitality of 30 to 52% and a non-heat-treated domestic wheat flour. It is 20-500 mass% with respect to the total mass of heat-processed domestic wheat flour, Preferably it is 25-400 mass%, More preferably, it is 60-150 mass%. When the content of such specially heat-treated wheat flour is less than 20% by mass with respect to non-heat-treated domestic wheat flour, it is not meaningful to use the specially-heated domestic wheat flour, and high-quality bakery foods are produced using non-heat-treated domestic wheat flour. Can be difficult. Moreover, when the content of the wheat flour produced in non-heat-treated domestic wheat with respect to the specific heat-treated wheat flour exceeds 500% by mass, the volume of the bakery food may not be obtained.
また、本発明のミックス組成物が含有する穀粉類におけるグルテンバイタリティ30〜52%の熱処理小麦粉の含有率、即ち該穀粉類の全質量に対する前記特定熱処理小麦粉の質量の割合は、好ましくは10〜80質量%、より好ましくは30〜60質量%である。穀粉類における前記特定熱処理小麦粉の含有率が低すぎると、前記特定熱処理小麦粉と併用される非熱処理国内産麦小麦粉が相対的に多くなるため、外国産麦小麦粉を用いた場合と同等以上の高品質のベーカリー食品を得ることが困難となり、逆に該占有率が高すぎると、特にベーカリー食品のボリュームが乏しいものとなり、また、製造コストの点でも不利になるおそれがある。 Moreover, the content rate of the heat-treated flour of gluten vitality 30 to 52% in the flour contained in the mix composition of the present invention, that is, the ratio of the mass of the specific heat-treated flour to the total mass of the flour is preferably 10 to 80 It is 30 mass%, More preferably, it is 30-60 mass%. If the content of the specific heat-treated wheat flour in the flour is too low, the amount of non-heat-treated domestic wheat flour used in combination with the specific heat-treated wheat flour is relatively high. It becomes difficult to obtain quality bakery food, and conversely, if the occupation ratio is too high, the volume of the bakery food is particularly low, and there is a possibility that it may be disadvantageous in terms of manufacturing cost.
また、本発明のミックス組成物が含有する穀粉類における非熱処理国内産麦小麦粉の含有率、即ち該穀粉類の全質量に対する非熱処理国内産麦小麦粉の質量の割合は、好ましくは10〜80質量%、より好ましくは30〜60質量%である。 The content of non-heat-treated domestic wheat flour in the flour contained in the mix composition of the present invention, that is, the ratio of the mass of non-heat-treated domestic wheat flour to the total mass of the flour is preferably 10 to 80 mass. %, More preferably 30 to 60% by mass.
本発明で用いる前記特定熱処理小麦粉(グルテンバイタリティ30〜52%の熱処理小麦粉)は、前述した通り、原料小麦粉の原料となる小麦の産地を問わず、熱処理外国産麦小麦粉を含んでいてもよいが、国内産麦小麦粉の積極使用の観点から、少なくとも熱処理国内産麦小麦粉を含むことが好ましい。その場合、本発明のミックス組成物において、前記特定熱処理小麦粉における熱処理国内産麦小麦粉の含有率、即ち該ミックス組成物中の前記特定熱処理小麦粉の全質量に対する熱処理国内産麦小麦粉の質量の割合は、好ましくは80質量%以上、より好ましくは100質量%であり、ミックス組成物中の前記特定熱処理小麦粉の全部が熱処理国内産麦小麦粉であることが特に好ましい。 As described above, the specific heat-treated wheat flour (heat-treated wheat flour having a gluten vitality of 30 to 52%) used in the present invention may include heat-treated foreign wheat flour regardless of the production area of the wheat that is the raw material of the raw wheat flour. From the viewpoint of active use of domestic wheat flour, it is preferable to include at least heat-treated domestic wheat flour. In that case, in the mix composition of the present invention, the content of the heat-treated domestic wheat flour in the specific heat-treated wheat flour, that is, the ratio of the mass of the heat-treated domestic wheat flour to the total mass of the specific heat-treated wheat flour in the mix composition is It is particularly preferably 80% by mass or more, more preferably 100% by mass, and it is particularly preferable that all of the specific heat-treated wheat flour in the mix composition is heat-treated domestic wheat flour.
また、本発明のミックス組成物が含有する穀粉類における前記特定熱処理国内産麦小麦粉と非熱処理国内産麦小麦粉との合計の含有率は、国内産麦小麦粉の積極使用の観点から、好ましくは30質量%以上、より好ましくは40質量%以上、特に好ましくは50〜100質量%である。 In addition, the total content of the specific heat-treated domestic wheat flour and the non-heat-treated domestic wheat flour in the flours contained in the mix composition of the present invention is preferably 30 from the viewpoint of positive use of domestic wheat flour. It is at least mass%, more preferably at least 40 mass%, particularly preferably 50-100 mass%.
本発明のミックス組成物が含有する穀粉類には、前述した熱処理又は非熱処理国内産麦小麦粉に加え、さらに熱処理されていない非熱処理外国産麦小麦粉が含まれていてもよい。非熱処理外国産麦小麦粉としては、ケーキ類などのベーカリー食品への適性を考慮すると、薄力粉が好ましい。本発明のミックス組成物が含有する穀粉類における非熱処理外国産麦小麦粉の含有率、即ち該穀粉類の全質量に対する非熱処理外国産麦小麦粉の質量の割合は、国内産麦小麦粉の積極使用とケーキ類の品質とのバランス等の観点から、好ましくは40質量%以下である。 In addition to the heat-treated or non-heat-treated domestic wheat flour described above, the flour contained in the mix composition of the present invention may further include non-heat-treated foreign wheat flour that has not been heat-treated. As non-heat-treated foreign wheat flour, thin flour is preferable in consideration of suitability for bakery foods such as cakes. The content ratio of non-heat treated foreign wheat flour in the flours contained in the mix composition of the present invention, that is, the ratio of the mass of non-heat treated foreign wheat flour to the total mass of the flour is determined by the active use of domestic wheat flour. From the viewpoint of balance with the quality of cakes, etc., it is preferably 40% by mass or less.
本発明のミックス組成物は、穀粉類以外の他の成分を含有してもよい。他の成分としては、例えば、砂糖、ぶどう糖、オリゴ糖、麦芽糖、トレハロース、果糖等の糖類;グリセリン脂肪酸エステル、ショ糖脂肪酸エステル、ソルビタン脂肪酸エステル、プロピレングリコール脂肪酸エステル、レシチン、有機酸モノグリセリド、ステアロイル乳酸ナトリウム、ステアロイル乳酸カルシウム等の乳化剤;グルテン、グリアジン、グルテニン(以上、小麦蛋白質)、全卵、卵白、卵黄(以上、卵蛋白質)、脱脂粉乳、ホエー蛋白(以上、乳蛋白質)、大豆蛋白質、ゼラチン等の蛋白素材;動物油脂、植物油脂等の油脂類;卵粉等の乾燥卵、増粘多糖類等、膨張剤、乳原料、香料、食塩、酵素、色素等が挙げられ、製造するベーカリー食品の種類等に応じて、これらの1種を単独で又は2種以上を組み合わせて適宜の量で用いることができる。 The mix composition of this invention may contain other components other than flour. Examples of other components include sugars such as sugar, glucose, oligosaccharide, maltose, trehalose, and fructose; glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, organic acid monoglyceride, stearoyl lactic acid Emulsifiers such as sodium and calcium stearoyl lactate; gluten, gliadin, glutenin (above, wheat protein), whole egg, egg white, egg yolk (above, egg protein), skim milk powder, whey protein (above, milk protein), soy protein, gelatin Bakery foods to be manufactured, including fats and oils such as animal fats and oils, vegetable fats and oils; dried eggs such as egg powders, thickening polysaccharides, swelling agents, milk ingredients, flavorings, salt, enzymes, pigments, etc. Depending on the type, etc., one of these may be used alone or in combination of two or more. It can be used.
本発明のミックス組成物は、前記特定熱処理小麦粉及び非熱処理国内産麦小麦粉を含む各種成分を混合することによって得られる。本発明のミックス組成物の常温常圧下での形態は、粉末状、顆粒状などの粉体である。 The mix composition of the present invention can be obtained by mixing various components including the specific heat-treated wheat flour and non-heat-treated domestic wheat flour. The form of the mix composition of the present invention under normal temperature and normal pressure is powder such as powder or granule.
本発明のミックス組成物の製造方法の一例として、1)小麦粉(非熱処理国内産麦小麦粉又は非熱処理外国産麦小麦粉)をその品温が80℃以上、好ましくは85〜115℃となる条件で熱処理(乾熱処理又は湿熱処理)して、グルテンバイタリティ30〜52%の特定熱処理小麦粉を得る熱処理工程と、2)該熱処理工程で得られた特定熱処理小麦粉と、別途用意した非熱処理国内産麦小麦粉とを混合する工程とを有する製造方法が挙げられる。斯かる製造方法において、前記熱処理としては湿熱処理が好ましい。この湿熱処理の詳細については前述した通りである。 As an example of the method for producing the mixed composition of the present invention, 1) wheat flour (non-heat treated domestic wheat flour or non-heat treated foreign wheat flour) is at a temperature of 80 ° C. or higher, preferably 85 to 115 ° C. A heat treatment step to obtain a specific heat-treated wheat flour having a gluten vitality of 30 to 52% by heat treatment (dry heat treatment or wet heat treatment), and 2) a special heat-treated wheat flour obtained in the heat treatment step and a separately prepared non-heat-treated domestic wheat flour The manufacturing method which has a process of mixing these. In such a production method, the heat treatment is preferably a wet heat treatment. The details of this wet heat treatment are as described above.
本発明のミックス組成物は、ベーカリー食品の製造に用いることができる。ベーカリー食品は、穀粉類(穀粉及び澱粉)を主原料とし、これに必要に応じてイーストや膨張剤(ベーキングパウダー等)、水、食塩、砂糖などの副原料を加えて得られた発酵又は非発酵生地を、焼成、蒸し、フライ等の加熱処理に供して得られる食品である。本発明が適用可能なベーカリー食品として、例えば、パン類;ピザ類;ケーキ類;ワッフル、シュー、ビスケット、どら焼き、焼き饅頭等の和洋焼き菓子;ドーナツ等の揚げ菓子等が挙げられる。パン類としては、食パン(例えばロールパン、白パン、黒パン、フランスパン、乾パン、コッペパン、クロワッサン等)、調理パン、菓子パン、蒸しパン等が挙げられる。ケーキ類としては、スポンジケーキ、バターケーキ、ロールケーキ、ホットケーキ、ブッセ、バームクーヘン、パウンドケーキ、チーズケーキ、スナックケーキ、マフィン、バー、クッキー、パンケーキ等が挙げられる。 The mix composition of this invention can be used for manufacture of a bakery foodstuff. Bakery food is mainly made from flour (flour and starch), and fermented or non-obtained by adding auxiliary ingredients such as yeast, expansion agent (baking powder, etc.), water, salt, sugar, etc. as necessary. It is a food obtained by subjecting the fermented dough to a heat treatment such as baking, steaming, and frying. Examples of bakery foods to which the present invention can be applied include breads; pizzas; cakes; Japanese and Western baked goods such as waffles, shoes, biscuits, dorayaki, baked buns; and fried confections such as donuts. Examples of breads include bread (eg, roll bread, white bread, black bread, French bread, dry bread, copper bread, croissant, etc.), cooking bread, sweet bread, steamed bread, and the like. Examples of cakes include sponge cakes, butter cakes, roll cakes, hot cakes, busses, baumkuchens, pound cakes, cheesecakes, snack cakes, muffins, bars, cookies, pancakes and the like.
本発明のミックス組成物は特にケーキ類に好ましい。ここでいう、ケーキ類は通常、「薄力粉を主体とする穀粉類」を用いて製造されたベーカリー食品のことを指す。本発明のミックス組成物における穀粉類は必ずしも薄力粉を主体とするものではないが、該ミックス組成物を用いることで、従来品と同等以上の高品質のケーキ類を製造することができる。前記の「薄力粉を主体とする穀粉類」において、薄力粉の含有量は、該穀粉類の全質量に対して、好ましくは30質量%以上、より好ましくは50質量%以上である。本発明のミックス組成物が適用可能なケーキ類として、例えば、スポンジケーキ、バターケーキ、ロールケーキ、ホットケーキ、ブッセ、バームクーヘン、パウンドケーキ、チーズケーキ、スナックケーキ、マフィン、バー、クッキー、パンケーキ、スフレ、スコーン、ワッフル、カステラ、どら焼きが挙げられる。本発明が特に好適なケーキ類として、マフィン、スポンジケーキ、クッキーを例示できる。 The mix composition of the present invention is particularly preferred for cakes. As used herein, cakes usually refer to bakery foods produced using “flours mainly composed of soft flour”. Although the flours in the mix composition of the present invention are not necessarily mainly composed of low-power flour, high-quality cakes equivalent to or higher than conventional products can be produced by using the mix composition. In the above-described “flour mainly composed of flour,” the content of the flour is preferably 30% by mass or more, more preferably 50% by mass or more, based on the total mass of the flour. Examples of cakes to which the mixed composition of the present invention can be applied include sponge cakes, butter cakes, roll cakes, hot cakes, busses, baumkuchens, pound cakes, cheesecakes, snack cakes, muffins, bars, cookies, pancakes, Souffle, scone, waffle, castella, dorayaki. Examples of cakes particularly suitable for the present invention include muffins, sponge cakes, and cookies.
本発明のミックス組成物を用いたケーキ類等のベーカリー食品の製造は、常法に従って行うことができる。本発明のミックス組成物を用いたベーカリー食品の製造方法の一例として、該ミックス組成物に液体を加えて生地を調製し、該生地を成形し加熱する工程を有する製造方法が挙げられる。前記製造方法において、生地を調製する際にミックス組成物に添加する液体としては、例えば水、牛乳、卵等が挙げられ、これらの1種を単独で又は2種以上を組み合わせて用いることができる。また、前記製造方法において、生地の加熱方法は、典型的には、焼成である。また、前記製造方法においては、必要に応じ、調製した生地を加熱(焼成)する前に、常法に従って発酵させてもよい。 Manufacture of bakery foods, such as cakes using the mix composition of this invention, can be performed in accordance with a conventional method. As an example of the manufacturing method of bakery foods using the mix composition of this invention, the manufacturing method which has the process of adding a liquid to this mix composition, preparing dough, shape | molding and heating this dough is mentioned. In the said manufacturing method, when preparing dough, as a liquid added to a mix composition, water, milk, an egg etc. are mentioned, for example, These 1 type can be used individually or in combination of 2 or more types. . Moreover, in the said manufacturing method, the heating method of material | dough is typically baking. Moreover, in the said manufacturing method, you may ferment according to a conventional method before heating the prepared dough as needed (baking).
以下、実施例を挙げて、本発明をさらに詳細に説明するが、本発明は下記の実施例に限定されるものではない。 EXAMPLES Hereinafter, although an Example is given and this invention is demonstrated further in detail, this invention is not limited to the following Example.
〔実施例1〜6及び比較例1〜4〕
下記表1の配合で原材料を混合して、ミックス組成物を製造した。使用した原材料の詳細は下記の通り。
・非熱処理国内産麦小麦粉:中力系(日清製粉(株)製、商品名「薫風」)
・熱処理小麦粉:下記方法により製造したもの
・薄力粉:薄力系の外国産麦小麦粉(日清製粉(株)製、商品名「フラワー」)
[Examples 1 to 6 and Comparative Examples 1 to 4]
Raw materials were mixed in the formulation shown in Table 1 below to produce a mix composition. Details of the raw materials used are as follows.
・ Non-heat-treated domestic wheat flour: Medium-powered (Nisshin Flour Milling Co., Ltd., trade name “Kaifu”)
・ Heat-treated wheat flour: produced by the following method ・ Light-powered flour: Wheat flour produced in foreign countries
(熱処理小麦粉の製造方法)
原料小麦粉として、各実施例で非熱処理国内産麦小麦粉として用いたものと同じもの又は薄力粉として用いたものと同じものを用いた。原料小麦粉に対し、前記の密閉系撹拌機を用いた飽和水蒸気による湿熱処理を施して、グルテンバイタリティ(GV)が41%である熱処理国内産麦小麦粉と、GVが52%である熱処理外国産麦小麦粉とを製造した。湿熱処理の条件は下記の通り。
・飽和水蒸気の温度:120〜125℃
・密閉系撹拌機中での処理対象の滞留時間:10秒間
・密閉系撹拌機から排出された直後の処理対象の品温:90〜115℃
・密閉系撹拌機における小麦粉流量:3000kg/h
・密閉系撹拌機における水蒸気流量:210〜260kg/h
(Method for producing heat-treated flour)
As the raw material flour, the same one as used as non-heat treated domestic wheat flour in each Example or the same one as used as weak flour was used. The raw wheat flour is subjected to wet heat treatment with saturated steam using the above-mentioned closed stirrer, and heat-treated domestic wheat flour with a gluten vitality (GV) of 41% and heat-treated foreign wheat with a GV of 52% Made with flour. The conditions for wet heat treatment are as follows.
・ Saturated water vapor temperature: 120 to 125 ° C.
・ Residence time of the object to be treated in the closed system stirrer: 10 seconds
-Flour flow rate in closed system stirrer: 3000 kg / h
・ Water vapor flow rate in a closed stirrer: 210 to 260 kg / h
〔実施例7〜10及び比較例5〜6〕
熱処理国内産麦小麦粉を変更した以外は実施例2と同様にして、ミックス組成物を製造した。実施例7〜10及び比較例5〜6で使用した熱処理国内産麦小麦粉は、前記(熱処理小麦粉の製造方法)に従い、湿熱処理の条件を適宜変更して製造したもので、下記表2に示すように、GVが相互に異なる。
[Examples 7 to 10 and Comparative Examples 5 to 6]
A mix composition was produced in the same manner as in Example 2 except that the heat-treated domestic wheat flour was changed. The heat-treated domestic wheat flour used in Examples 7 to 10 and Comparative Examples 5 to 6 was produced by appropriately changing the conditions of wet heat treatment according to the above (Method for producing heat-treated wheat flour), and is shown in Table 2 below. Thus, GVs are different from each other.
〔試験例1〕
各実施例及び比較例のミックス組成物を用いて、ケーキ類の一種であるマフィンを製造した。具体的には下記の配合で、ミックス組成物を含む原材料をミキシングし、マフィン生地を調製した。10分間のフロアタイムをとった後、グラシン紙にマフィン生地を55gずつ注下し、所定形状に成形し、190℃にて18分間焼成してマフィンを製造した。
マフィン生地の配合:ミックス組成物100質量部、砂糖60質量部、ベーキングパウダー4質量部、食塩1.2質量部、全卵30質量部、牛乳75質量部、マーガリン40質量部
製造したマフィンを室温で30分放置した後、訓練された専門のパネラー10名に、マフィンのボリューム、食感、内相をそれぞれ下記評価基準で評価してもらった。その結果を10名の評価点の平均値として下記表1及び表2に示す。
[Test Example 1]
Muffins, a kind of cakes, were produced using the mixed compositions of the examples and comparative examples. Specifically, the raw material containing the mix composition was mixed with the following composition to prepare a muffin dough. After 10 minutes of floor time, 55 g of muffin fabric was poured onto glassine paper, molded into a predetermined shape, and baked at 190 ° C. for 18 minutes to produce a muffin.
Mixing of muffin dough: 100 parts by weight of mix composition, 60 parts by weight of sugar, 4 parts by weight of baking powder, 1.2 parts by weight of salt, 30 parts by weight of whole egg, 75 parts by weight of milk, 40 parts by weight of margarine After being left for 30 minutes, 10 trained professional panelists evaluated the volume, texture and inner phase of muffins according to the following evaluation criteria. The results are shown in Table 1 and Table 2 below as the average value of the evaluation scores of 10 people.
<ボリュームの評価基準>
5点:非常にボリュームがあり、極めて良好。
4点:ボリュームがあり、良好。
3点:ややボリュームに乏しいが、問題ないレベル。
2点:ボリュームに乏しく、不良。
1点:非常にボリュームに乏しく、極めて不良。
<食感の評価基準>
5点:しっとりふんわりしていて、非常に口どけが良く、極めて良好。
4点:しっとりふんわりしていて、口どけが良く、良好。
3点:ややパサつきがあり又はややくちゃついているが、問題ないレベル。
2点:パサつきがある又はくちゃついていて、口どけがやや悪く、不良。
1点:パサつきがある又はくちゃついていて、口どけが悪く、極めて不良。
<内相の評価基準>
5点:目が非常に均一で細かく、極めて良好。
4点:目が均一で細かく、良好。
3点:やや目が不均一で粗いが、問題ないレベル。
2点:目が不均一で粗く、不良。
1点:目が非常に不均一で粗く、極めて不良。
<Volume evaluation criteria>
5 points: Very good volume and very good.
4 points: Volume is good.
3 points: Slightly poor volume, but no problem.
2 points: poor volume and poor.
1 point: Very poor in volume and extremely poor.
<Evaluation criteria for texture>
5 points: Moist and fluffy, very crisp and very good.
4 points: Moist and soft, good mouthfeel and good.
3 points: Slightly fluffy or slightly flickering, but no problem.
2 points: Pachy or fluffy, the mouth is slightly bad and bad.
1 point: There is puffy or fluffy, the mouth is bad, very bad.
<Internal phase evaluation criteria>
5 points: The eyes are very uniform, fine and extremely good.
4 points: eyes are uniform, fine and good.
3 points: Somewhat uneven and rough eyes, but no problem.
2 points: Uneven and rough eyes, poor.
1 point: The eyes are very uneven and rough, and are extremely poor.
〔実施例11〕
ミックス組成を下記表3のように変更した以外は実施例2と同様にして、ミックス組成物を製造した。
Example 11
A mix composition was produced in the same manner as in Example 2 except that the mix composition was changed as shown in Table 3 below.
〔試験例2〕
実施例11及び比較例2のミックス組成物を用いて、ケーキ類の一種であるスポンジケーキを下記方法により製造した。製造中間体であるスポンジケーキ生地の配合は下記の通り。
スポンジケーキ生地の配合:ミックス組成物100質量部、砂糖135質量部、全卵180質量部、牛乳18質量部、バター18質量部
製造直後のスポンジケーキを室温で90分放置した後、所定の製品ボックスに入れて蓋をして12時間以上保管した。訓練された専門のパネラー10名に、保管されていたスポンジケーキのボリューム、食感、内相をそれぞれ前記評価基準で評価してもらった。その結果を10名の評価点の平均値として下記表3に示す。
[Test Example 2]
Using the mix composition of Example 11 and Comparative Example 2, a sponge cake as a kind of cake was produced by the following method. The composition of sponge cake dough, which is an intermediate product, is as follows.
Formulation of sponge cake dough: 100 parts by weight of the mix composition, 135 parts by weight of sugar, 180 parts by weight of whole egg, 18 parts by weight of milk, 18 parts by weight of butter It was put in a box, covered and stored for over 12 hours. Ten trained professional panelists evaluated the volume, texture, and internal phase of the sponge cake stored according to the above evaluation criteria. The results are shown in Table 3 below as the average value of the evaluation scores of 10 people.
(スポンジケーキの製造方法)
(1)軽くほぐした全卵及び砂糖をミキサーボールに入れて、該ミキサーボールの内容物の品温を23〜25℃に保ちながらホイッパーで混合し、該内容物をその比重が0.26±0.01になるまで泡立てた。
(2)予め篩で一度篩っておいたミックス組成物を前記(1)のミキサーボールの内容物に加え、かたまりが生じないように均一に混ぜ合わせて、該内容物の比重を0.38±0.01とした。
(3)牛乳及びバターを一緒に湯煎で溶かしたものを前記(2)のミキサーボールの内容物に加え、さらに混ぜ合わせて、均一で滑らかな状態の比重0.43±0.01のスポンジケーキ生地を調製した。
(4)前記(3)のスポンジケーキ生地を5号型に350g分注し、180℃のオーブンで30分間焼成し、スポンジケーキを得た。
(Method for producing sponge cake)
(1) Put lightly loose whole egg and sugar in a mixer bowl and mix with a whip whilst keeping the temperature of the contents of the mixer bowl at 23-25 ° C., and the specific gravity of the contents is 0.26 ± Foamed until 0.01.
(2) The mix composition that has been sieved in advance with a sieve is added to the contents of the mixer ball of (1) above, and mixed uniformly so that no clumps are formed. The specific gravity of the contents is 0.38. ± 0.01.
(3) Sponge cake having a specific gravity of 0.43 ± 0.01 in a uniform and smooth state after adding milk and butter melted in a hot water bath to the contents of the mixer ball of (2) and further mixing. A dough was prepared.
(4) 350 g of the sponge cake dough of (3) was dispensed into type 5 and baked in an oven at 180 ° C. for 30 minutes to obtain a sponge cake.
〔試験例3〕
実施例11及び比較例2のミックス組成物を用いて、ケーキ類の一種であるクッキーを下記方法により製造した。製造中間体であるクッキー生地の配合は下記の通り。
クッキー生地の配合:ミックス組成物100質量部、ベーキングパウダー0.5質量部、バター60質量部、砂糖45質量部、食塩0.5質量部、全卵18質量部
製造直後のクッキーを室温で60分放置した後、所定の製品ボックスに入れて蓋をして12時間以上保管した。訓練された専門のパネラー10名に、保管されていたクッキーの食感を下記評価基準で評価してもらった。その結果を10名の評価点の平均値として下記表4に示す。
[Test Example 3]
Using the mix composition of Example 11 and Comparative Example 2, a cookie as a kind of cake was produced by the following method. The composition of the cookie dough, which is a manufacturing intermediate, is as follows.
Formulation of cookie dough: 100 parts by weight of the mix composition, 0.5 parts by weight of baking powder, 60 parts by weight of butter, 45 parts by weight of sugar, 0.5 parts by weight of salt, 18 parts by weight of whole eggs After standing for a minute, it was put in a predetermined product box, covered, and stored for 12 hours or more. Ten trained professional panelists evaluated the texture of the stored cookies according to the following evaluation criteria. The results are shown in Table 4 below as the average value of the evaluation scores of 10 people.
(クッキーの製造方法)
(1)バター、砂糖及び食塩をミキサーボールに入れて、均一なクリーム状になるようにビーターで混合した。
(2)ほぐした全卵を前記(1)のミキサーボールの内容物に徐々に加えながら均一に混合し、該内容物の比重を0.82±0.02に調整した。
(3)ミックス組成物及びベーキングパウダーを予め篩で一度ふるい、かたまりが生じないように前記(2)の内容物に均一に混ぜ合わせてクッキー生地を得た。
(4)ミキサーボールからクッキー生地を取り出し、乾燥しないように所定のボックスに入れて、庫内温度5℃の冷蔵庫で一晩冷却保管した。
(5)冷却したクッキー生地を冷蔵庫から取り出し、麺棒で3mmの厚さに均一に延ばし、直径7cmのステンレス製円形型を用いて抜き、天板に等間隔に並べた。
(6)180℃に余熱したオーブンの庫内で前記(5)のクッキー生地を15分間焼成し、クッキーを得た。
(Cookie manufacturing method)
(1) Butter, sugar and salt were placed in a mixer bowl and mixed with a beater to form a uniform cream.
(2) The whole loosened egg was uniformly mixed while gradually adding to the contents of the mixer ball of (1), and the specific gravity of the contents was adjusted to 0.82 ± 0.02.
(3) The mix composition and baking powder were sieved once with a sieve in advance and mixed uniformly with the contents of (2) above so that no lumps were formed to obtain a cookie dough.
(4) The cookie dough was taken out from the mixer ball, placed in a predetermined box so as not to be dried, and cooled and stored overnight in a refrigerator with an internal temperature of 5 ° C.
(5) The cooled cookie dough was removed from the refrigerator, uniformly spread to a thickness of 3 mm with a rolling pin, extracted using a stainless steel circular mold having a diameter of 7 cm, and arranged on the top plate at equal intervals.
(6) The cookie dough of (5) was baked for 15 minutes in an oven preheated to 180 ° C. to obtain cookies.
<クッキーの食感の評価基準>
5点:口溶けがよく、且つ崩れるような脆さがあり、極めて良好。
4点:口溶けがややよく、且つ崩れるような脆さがややあり、良好。
3点:しっとり感若しくは口溶けにやや劣るか、又は崩れるような脆さがわずかであるが、問題ないレベル。
2点:しっとり感若しくは口溶けに劣るか、又は崩れるような脆さがなく、不良。
1点:しっとり感がなく、口溶けも悪く、崩れるような脆さもなく、極めて不良。
<Evaluation criteria for the texture of cookies>
5 points: Good melting in the mouth and brittleness to collapse.
4 points: Melting in the mouth is slightly good, and there is some brittleness that breaks down.
3 points: Slightly inferior to a moist feeling or melting in the mouth, or slightly brittle enough to collapse, but no problem.
2 points: Inferior to moist feeling or melting in the mouth, or not brittle enough to collapse, and poor.
1 point: There is no moist feeling, the mouth melts poorly, there is no brittleness to collapse, and it is extremely poor.
Claims (9)
小麦粉をその品温が80℃以上となる条件で熱処理して熱処理小麦粉を得る熱処理工程と、
前記熱処理工程で得られた熱処理小麦粉と非熱処理国内産麦小麦粉とを混合する工程とを有する、ミックス組成物の製造方法。 Mix composition containing cereal flour, wherein the cereal flour contains heat-treated wheat flour and non-heat-treated domestic wheat flour, and the content of the heat-treated wheat flour is 20 to 500% by mass of the non-heat-treated domestic wheat flour A method for manufacturing a product,
A heat treatment step for obtaining a heat-treated wheat flour by heat-treating the wheat flour under conditions where the product temperature is 80 ° C. or higher;
The manufacturing method of a mix composition which has the process of mixing the heat-processed wheat flour obtained by the said heat processing process, and non-heat-processed domestic wheat flour.
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JP2012254052A (en) * | 2011-06-10 | 2012-12-27 | Nisshin Flour Milling Inc | Method of manufacturing wheat flour for confectionery |
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