JP4215344B2 - Low allergenized flour processed food - Google Patents
Low allergenized flour processed food Download PDFInfo
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- JP4215344B2 JP4215344B2 JP15595499A JP15595499A JP4215344B2 JP 4215344 B2 JP4215344 B2 JP 4215344B2 JP 15595499 A JP15595499 A JP 15595499A JP 15595499 A JP15595499 A JP 15595499A JP 4215344 B2 JP4215344 B2 JP 4215344B2
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- flour
- allergenized
- reduced
- wheat flour
- processed food
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Description
【0001】
【産業の属する技術分野】
本発明は、穀物アレルギー患者用の食品素材として有用な低アレルゲン化小麦粉加工食品用グリッツ状小片およびそれを用いて製造した低アレルゲン化小麦粉加工食品に関する。
【0002】
【従来の技術】
近年、食物アレルギーが急増しており、特に米や小麦などの主食となる穀物のアレルギーは大きな問題となっている。この問題を解決するために、低アレルゲン化した米や小麦粉が開発されている。
小麦粉の低アレルゲン化技術としては、特開平9−172995、特開平10−108636、特開平10−179059、および特開平10−271970に記載の方法がある。しかし、これらの方法では酵素的に蛋白質を分解することから、小麦粉の二次加工において重要な役割を担うグルテンが形成されにくく加工性が極めて低い。したがって、一般的な小麦粉の加工方法では加工が困難であり、満足できる食感の加工食品が得られない。
低アレルゲン化した小麦粉の加工方法としては、特開平10−150907においてパンの製造法が開示されている。この方法では予め十分に吸水させた低アレルゲン化小麦粉を使用することで食感の良好なパンが得られているが、パン以外の小麦粉加工品に応用することはできない。
【0003】
【発明が解決しようとする課題】
酵素処理による蛋白分解やアルカリ洗浄による蛋白除去で得られる低アレルゲン化小麦粉は加工適性が極めて低く、一般的な方法では加工が困難であった。そこで本発明は加工性を高めて一般的な方法で加工が可能な低アレルゲン化小麦粉加工食品用原料およびそれを一般的な方法で加工して得た低アレルゲン化小麦粉加工食品を提供することを目的とする。
【0004】
【課題を解決するための手段】
低アレルゲン化小麦粉または低アレルゲン化小麦粉を含む混合物のα化度と水分を調節することで、押出成形並びにパフ成形などにおける加工性を高めるとともに食感の良好な小麦粉加工食品を得ることができた。
すなわち、本発明は、低アレルゲン化小麦粉を含む混合物を原料とする低アレルゲン化小麦粉加工食品用グリッツ状小片を要旨としている。
【0005】
原料を押出成形して得られる小片であり、より具体的には、麺線状に押出成形した後、粗砕または乾燥後の粗砕によって得られる小片であり、したがって、本発明は、低アレルゲン化小麦粉を含む混合物を原料とし、それを押出成形して得られる、より具体的には、当該原料を麺線状に押出成形した後、粗砕または乾燥後の粗砕によって得られる低アレルゲン化小麦粉加工食品用グリッツ状小片を要旨としている。
【0006】
上記の低アレルゲン化小麦粉は、α化低アレルゲン化小麦粉および/またはα化澱粉を含む低アレルゲン化小麦粉であり、好ましくは低アレルゲン化小麦粉バッターにα化澱粉および/または澱粉を混合してα化物含量と水分含量を調整したものであり、より具体的にはその乾物あたりのα化物含量を10%以上にするとともに水分含量を10〜50%に調整したものであり、したがって本発明は、α化低アレルゲン化小麦粉および/またはα化澱粉を含む低アレルゲン化小麦粉、好ましくは低アレルゲン化小麦粉バッターにα化澱粉および/または澱粉を混合してα化物含量と水分含量を調整したもの、より具体的にはその乾物あたりのα化物含量を10%以上にするとともに水分含量を10〜50%に調整したものを原料とする、好ましくは当該原料を押出成形して得られる、より具体的には当該原料を麺線状に押出成形した後、粗砕または乾燥後の粗砕によって得られる
低アレルゲン化小麦粉加工食品用グリッツ状小片を要旨としている。
【0007】
また、本発明は、上記の低アレルゲン化小麦粉加工食品用グリッツ状小片を加圧加熱後の減圧処理によってパフさせて得た低アレルゲン化小麦粉加工食品を要旨としている。
【0008】
【発明の実施の形態】
《小麦粉加工食品》
小麦粉加工食品とは、例えばケーキ、ビスケット、クッキー、ポップ菓子などの菓子類、パンなどのベーカリ製品、麺類、シュウマイや餃子の皮、パスタ、ピッツア生地、シリアル等の小麦粉を原料とするあらゆる食品である。本発明の低アレルゲン化小麦粉加工食品用グリッツ状小片は、菓子(ポップ菓子)において特徴が発揮される。
【0009】
《低アレルゲン化小麦粉》
低アレルゲン化小麦粉は、例えば特開平9−172995号公報にあるように、蛋白分解酵素として高コラゲナーゼ様活性に加えて低アミラーゼ活性を有する酵素を用い、小麦粉に対してその0.05倍から100倍量、好ましくは0.1倍から10倍量の水または濃度20%以下のエタノール水溶液を0.05倍から100倍量、好ましくは0.1倍から10倍量添加すること、そして小麦粉に対してその0.01%から10%重量、好ましくは0.1%から5%重量の蛋白分解酵素を反応させる小麦粉低アレルゲン化方法により低アレルゲン化小麦粉バッターの形態で得られる。上記の蛋白分解酵素として、ブロメラインが、その高コラゲナーゼ様活性と低アミラーゼ活性によって最も好ましい。また、低アレルゲン化小麦粉は、例えば特開平10−271970号公報にあるように、小麦粉と水の混合物をセルラーゼ処理し、このセルラーゼ処理後の混合物を再度アクチナーゼ処理する小麦粉低アレルゲン化方法により低アレルゲン化小麦粉バッターの形態で得られる。これらの方法は、強力粉、準強力粉、中力粉、薄力粉等のあらゆる小麦粉に対して適応することができる。
【0010】
《α化度の調節》
本発明において、α化物はα化低アレルゲン化小麦粉および/またはα化澱粉であり、α化度はα化物の含有量の度合いをいう。α化度の調節は、低アレルゲン化小麦粉バッターや、その混合物の加熱などによって低アレルゲン化小麦粉や混合物に含まれる澱粉を部分的にα化させることで達成できるが、低アレルゲン化小麦粉にα化低アレルゲン化小麦粉および/またはα化澱粉を混合することでも達成できる。
α化度の調節は、水分の調整とともに行うことができ、例えば低アレルゲン化小麦粉バッターにα化澱粉および/または澱粉を混合してα化物含量と水分含量を調整することができる。より具体的にはその乾物あたりのα化物含量を10%以上にするとともに水分含量を10〜50%に調整することができる。
【0011】
《水分の調整》
水分の調整は、低アレルゲン化小麦粉とα化澱粉等の混合粉体に加水することで達成できるが、上記のとおり、小麦粉をスラリー状態で酵素処理した後の低アレルゲン化小麦粉バッターにα化澱粉や澱粉などを加えることでも達成できる。低アレルゲン化小麦粉バッターにα化澱粉や澱粉などを加えてα化物含量を調整する方が、酵素処理等によって低アレルゲン化した直後の小麦粉バッターを使用できるので、乾燥工程を省けることからコスト面では有利である。その乾物あたりのα化物含量を10%以上にするとともに水分含量を10〜50%に調整したものである。
【0012】
《グリッツ状小片の成形》
グリッツ状小片の成形は押出成形が好ましい手段として提示される。押出成形には一軸の押出成形機が利用でき、一般的には食品分野で広く使われているパスタマシーンを利用することができる。さらに、二軸エクストルーダーを使用することも可能である。押出成形で得られる小片はグリッツ状小片であり、麺線状に押出成形した後、粗砕または乾燥後の粗砕によって得られる。
【0013】
《パフ成形》
低アレルゲン化小麦粉加工食品用グリッツ状小片は作業性がよく、加圧加熱後の減圧処理によって容易にパフ化される。パフ成形では装置の鋳型形状によって様々な形態(粒状、板状、鱗辺状など)にパフさせることができる。
【0014】
【作用】
《成形加工性》
α化度と水分量を調節することにより、低アレルゲン化小麦粉または低アレルゲン化小麦粉を含む混合物は、押出での成形加工性および加圧加熱後の減圧処理によるパフ成形性に優れている。α化澱粉を増加させる等のα化度の調節で、成形前の粘度を増加させ、成形が容易に上手くできるようにすることができる。
押出成形物は適当な形状かつ適正な水分であれば、そのままパフ成形することができる。押出成形物の形状や水分が不適当である場合には、乾燥や粗砕を施した後にパフ成形すれば食感の良好な成形品を得ることができる。
《グリッツ状小片》
グリッツ状小片にすることにより、取り扱いやすく種々の食品の原料として使用可能となる。また、連続成形機において供給がスムーズに行われる。
【0015】
【実施例】
本願発明の詳細を実施例で説明する。本願発明はこれら実施例によって何ら限定されるものではない。
以下の方法によって、クリスピーでソフトな食感の食品ができた。
【0016】
実施例1
低アレルゲン化小麦粉バッター(水分:46%)をステンレストレーに入れ、蒸し器中で10分間加熱した(α化処理)。次に、一軸のパスタ押出成形機JROP−C型(YASKAWA Electric Mfg.Co.,Ltd.)で麺線状に成形した。成形物を乾燥した後、粗粉砕することで約2mmのグリッツ状の小片とした。
この小片をRICE CAKE MACHINE AP型(有限会社ウィポップ)によって加圧加熱後の減圧処理に供することで、ポテトチップ状の食品を得た。
【0017】
実施例2
低アレルゲン化小麦粉バッター(水分:40%)780g、α化馬鈴薯澱粉300g、および馬鈴薯澱粉750gをミキサーで混合した。得られた混合物(水分:25%、乾物あたりのα化澱粉含量:21%)を一軸のパスタ押出成形機JROP−C型(YASKAWA Electric Mfg.Co.,Ltd.)で麺線状に成形した。成形物を粗砕して約2mmのグリッツ状の小片とした。
この小片をRICE CAKE MACHINE AP型(有限会社ウィポップ)によって加圧加熱後の減圧処理に供することで、ポテトチップ状の食品を得た。
【0018】
実施例3
低アレルゲン化小麦粉バッター(水分:46%)400gにα化処理した低アレルゲン化小麦粉400gとタピオカ澱粉1600g、水200gを加え、ミキサーを使用して混合した。ここでの低アレルゲン化小麦粉バッターのα化は110℃の飽和水蒸気下に10分間加熱することで成し遂げた。次に、この混合物(水分:31%、乾物あたりのα化澱粉含量:12%)を一軸のパスタ押出成形機JROP−C型(YASKAWA Electric Mfg.Co.,Ltd.)で麺線状に成形した。成形物を乾燥した後、粗粉砕することで約2mmのグリッツ状の小片とした。
この小片をRICE CAKE MACHINE AP型(有限会社ウィポップ)によって加圧加熱後の減圧処理に供することで、ポテトチップ状の食品を得た。
【0019】
実施例4
低アレルゲン化小麦粉バッター(水分:46%)400gにα化馬鈴薯澱粉400gと馬鈴薯澱粉1800gを加え、ミキサーを使用して混合した。次に、この混合物(水分:15%、乾物あたりのα化澱粉含量:19%)を一軸のパスタ押出成形機JROP−C型(YASKAWA Electric Mfg.Co.,Ltd.)で麺線状に成形した。成形物を乾燥した後、粗粉砕することで約2mmのグリッツ状の小片とした。この小片をRICE CAKE MACHINE AP型(有限会社ウィポップ)によって加圧加熱後の減圧処理に供することで、ポテトチップ状の食品を得た。
【0020】
【発明の効果】
小麦粉の二次加工において重要な役割を担うグルテンが形成されにくく加工性が極めて低い低アレルゲン化した小麦粉をグリッツ状小片とすることにより、簡単な製造方法で低アレルゲン化小麦粉加工食品が提供される。これにより、小麦粉アレルギー患者に対して安全な小麦粉加工食品を提供することが可能となる。[0001]
[Technical field to which industry belongs]
The present invention relates to a grits-like piece for reduced allergenized wheat processed food useful as a food material for cereal allergic patients and a reduced allergenized flour processed food produced using the same.
[0002]
[Prior art]
In recent years, food allergies have increased rapidly, and in particular, the allergy of grains, which are staple foods such as rice and wheat, has become a major problem. In order to solve this problem, low allergen rice and flour have been developed.
As techniques for reducing the allergen of wheat flour, there are methods described in JP-A-9-172959, JP-A-10-108636, JP-A-10-179059, and JP-A-10-271970. However, since these methods enzymatically degrade proteins, gluten, which plays an important role in the secondary processing of wheat flour, is hardly formed, and the processability is extremely low. Therefore, it is difficult to process with a general wheat flour processing method, and a processed food with a satisfactory texture cannot be obtained.
As a method for processing reduced allergen flour, JP-A-10-150907 discloses a method for producing bread. In this method, bread having a good texture is obtained by using low-allergenized flour sufficiently absorbed in advance, but cannot be applied to processed flour products other than bread.
[0003]
[Problems to be solved by the invention]
Low allergenized wheat flour obtained by proteolysis by enzyme treatment or protein removal by alkaline washing has extremely low processability and is difficult to process by general methods. Accordingly, the present invention provides a raw material for processed foods with reduced allergen flour that can be processed by a general method with improved processability, and a processed food product with reduced allergenized flour obtained by processing the processed food by a general method. Objective.
[0004]
[Means for Solving the Problems]
By controlling the degree of alpha and the moisture content of low allergenized flour or a mixture containing low allergenized flour, it was possible to improve the processability in extrusion molding and puff molding and obtain a processed food with good texture. .
That is, the gist of the present invention is a grit-like piece for reduced allergenized flour processed food, which is made from a mixture containing reduced allergenized flour.
[0005]
A small piece obtained by extruding a raw material, more specifically, a small piece obtained by extruding into a noodle string and then crushing or crushing after drying. Therefore, the present invention provides a low allergen. It is obtained by extruding a mixture containing modified wheat flour as a raw material. More specifically, after the raw material is extruded into noodle strings, it is reduced in allergen obtained by crushing or crushing after drying. The grit-like pieces for processed flour foods are the main points.
[0006]
The above-mentioned allergenized wheat flour is a low allergenized wheat flour containing a pregelatinized low allergenized flour and / or a pregelatinized starch, preferably a pregelatinized starch and / or starch mixed with a low allergenized wheat flour batter. The content and the water content are adjusted. More specifically, the content of the α-compound per dry matter is adjusted to 10% or more and the water content is adjusted to 10 to 50%. Reduced allergenized wheat flour and / or pregelatinized starch, preferably a mixture of low allergenized wheat flour batter mixed with pregelatinized starch and / or starch to adjust the content of alphatized product and moisture, more specifically Specifically, the raw material should be 10% or more with a moisture content of 10% or more and preferably 10% to 50% of the dry matter. A grit-like piece for low allergenized flour processed food obtained by extruding the raw material, more specifically by extruding the raw material into a noodle-like shape and then crushing or crushing after drying Yes.
[0007]
The gist of the present invention is a processed food product with reduced allergenized flour obtained by puffing the above-mentioned grits-like pieces for processed food with reduced allergen pressure by pressure reduction after pressure heating.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
《Wheat flour processed food》
Wheat flour processed foods are all foods made from flour such as cakes, biscuits, cookies, pop confectionery, bakery products such as bread, noodles, shumai and dumpling skin, pasta, pizza foods, cereals, etc. is there. The grits-like pieces for reduced allergenized wheat flour processed food of the present invention are characterized by confectionery (pop confectionery).
[0009]
<Lower allergen flour>
For example, as disclosed in JP-A-9-17295, low allergenized wheat flour uses an enzyme having low amylase activity in addition to high collagenase-like activity as a proteolytic enzyme. Add 0.05 times to 100 times, preferably 0.1 to 10 times the amount of water, preferably 0.1 to 10 times the amount of water or an aqueous ethanol solution with a concentration of 20% or less, and add to the flour On the other hand, it is obtained in the form of reduced allergen flour batter by the method of reducing flour allergen by reacting 0.01% to 10% by weight, preferably 0.1% to 5% by weight of proteolytic enzyme. As the proteolytic enzyme, bromelain is most preferred due to its high collagenase-like activity and low amylase activity. Further, as described in JP-A-10-271970, for example, the allergen-reduced wheat flour is reduced by the allergen-reducing method in which a mixture of wheat flour and water is cellulase-treated, and the mixture after cellulase treatment is again actinase-treated. Obtained in the form of a modified flour batter. These methods can be applied to any flour such as strong flour, semi-strong flour, medium flour, and weak flour.
[0010]
<Adjustment of degree of alpha>
In the present invention, the pregelatinized product is pregelatinized and hypoallergenic wheat flour and / or pregelatinized starch, and the degree of pregelatinization refers to the degree of content of the pregelatinized product. Adjustment of the degree of alpha conversion can be achieved by partial alpha conversion of the low allergenized wheat flour batter or the starch contained in the mixture by heating the mixture. It can also be achieved by mixing low allergenized flour and / or pregelatinized starch.
The degree of pregelatinization can be adjusted along with the adjustment of moisture. For example, pregelatinized starch and / or starch can be mixed in a low allergenized wheat flour batter to adjust the pregelatinized content and water content. More specifically, the content of pregelatinized product per dry matter can be adjusted to 10% or more and the water content can be adjusted to 10 to 50%.
[0011]
<Adjustment of moisture>
Moisture adjustment can be achieved by adding water to a mixed powder such as reduced allergenized wheat flour and pregelatinized starch. As described above, pregelatinized starch is applied to the low allergenized wheat flour batter after the enzyme treatment in a slurry state. It can also be achieved by adding starch or starch. In order to reduce the cost of the allergenized wheat flour batter, it is possible to use the flour batter immediately after the allergen is reduced by enzymatic treatment, etc., by adding pregelatinized starch or starch, etc. It is advantageous. The content of the gelatinized product per dry matter is adjusted to 10% or more and the water content is adjusted to 10 to 50%.
[0012]
<Molding of grits-like pieces>
For the formation of glitz-like pieces, extrusion is presented as a preferred means. For extrusion molding, a single screw extruder can be used, and generally a pasta machine widely used in the food field can be used. Furthermore, it is possible to use a biaxial extruder. The small piece obtained by extrusion molding is a grits-like small piece, and is obtained by extrusion molding into a noodle string shape, and then by coarse pulverization or dry pulverization.
[0013]
《Puff molding》
The grits-like piece for low allergenized wheat flour processed food has good workability, and is easily puffed by a pressure reduction treatment after pressure heating. In puff molding, it can be puffed into various forms (granular, plate-like, scale-like, etc.) depending on the mold shape of the apparatus.
[0014]
[Action]
<Molding processability>
By adjusting the degree of alpha and the amount of water, low allergenized flour or a mixture containing low allergenized flour is excellent in molding processability by extrusion and puff moldability by decompression after heating under pressure. By adjusting the degree of pregelatinization, such as increasing the pregelatinized starch, the viscosity before molding can be increased so that molding can be performed easily.
An extruded product can be puffed as it is if it has an appropriate shape and appropriate moisture content. When the shape and moisture of the extruded product are inappropriate, a molded product having a good texture can be obtained by puffing after drying or crushing.
《Glitz-like pieces》
By making a glitz-like piece, it becomes easy to handle and can be used as a raw material for various foods. Further, the supply is smoothly performed in the continuous molding machine.
[0015]
【Example】
The details of the present invention will be described in Examples. The present invention is not limited to these examples.
The following method made a crispy and soft food.
[0016]
Example 1
A low allergenized wheat flour batter (water content: 46%) was placed in a stainless steel tray and heated in a steamer for 10 minutes (α-treatment). Next, it was formed into a noodle string shape with a uniaxial pasta extrusion molding machine JROP-C type (YASKAWA Electric Mfg. Co., Ltd.). The molded product was dried and then coarsely pulverized to obtain a grits-like piece of about 2 mm.
The small pieces were subjected to a pressure reduction treatment after pressurization and heating with a RICE CAKE MACHINE AP type (Whipop Co., Ltd.) to obtain a potato chip-like food.
[0017]
Example 2
780 g of allergenized wheat flour batter (water content: 40%), 300 g of pregelatinized potato starch, and 750 g of potato starch were mixed with a mixer. The resulting mixture (moisture: 25%, pregelatinized starch content per dry matter: 21%) was formed into noodles with a uniaxial pasta extruder JROP-C type (YASKAWA Electric Mfg. Co., Ltd.). . The molded product was roughly crushed into a grits-like piece of about 2 mm.
The small pieces were subjected to a pressure reduction treatment after pressurization and heating with a RICE CAKE MACHINE AP type (Whipop Co., Ltd.) to obtain a potato chip-like food.
[0018]
Example 3
400 g of low allergenized wheat flour batter (water content: 46%), 400 g of low allergenized wheat flour, 1600 g of tapioca starch and 200 g of water were added and mixed using a mixer. The gelatinization of the allergen-reduced wheat flour batter here was accomplished by heating under saturated steam at 110 ° C. for 10 minutes. Next, this mixture (water content: 31%, pregelatinized starch content per dry matter: 12%) is formed into a noodle string shape using a single-screw pasta extruder, JROP-C type (YASKAWA Electric Mfg. Co., Ltd.). did. The molded product was dried and then coarsely pulverized to obtain a grits-like piece of about 2 mm.
The small pieces were subjected to a pressure reduction treatment after pressurization and heating with a RICE CAKE MACHINE AP type (Whipop Co., Ltd.) to obtain a potato chip-like food.
[0019]
Example 4
400 g of pregelatinized potato starch and 1800 g of potato starch were added to 400 g of low allergenized wheat flour batter (water content: 46%) and mixed using a mixer. Next, this mixture (moisture: 15%, pregelatinized starch content per dry matter: 19%) was formed into a noodle string shape using a uniaxial pasta extruder JROP-C type (YASKAWA Electric Mfg. Co., Ltd.). did. The molded product was dried and then coarsely pulverized to obtain a grits-like piece of about 2 mm. The small pieces were subjected to a pressure reduction treatment after pressurization and heating with a RICE CAKE MACHINE AP type (Whipop Co., Ltd.) to obtain a potato chip-like food.
[0020]
【The invention's effect】
Low allergenic flour processed food is provided by a simple manufacturing method by making low allergen flour that has an important role in the secondary processing of wheat flour into a grits-like piece that is extremely low in processability. . Thereby, it becomes possible to provide a safe processed wheat food for patients with flour allergies.
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JP15595499A JP4215344B2 (en) | 1999-06-03 | 1999-06-03 | Low allergenized flour processed food |
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JP15595499A JP4215344B2 (en) | 1999-06-03 | 1999-06-03 | Low allergenized flour processed food |
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JP2000342203A JP2000342203A (en) | 2000-12-12 |
JP4215344B2 true JP4215344B2 (en) | 2009-01-28 |
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JP15595499A Expired - Fee Related JP4215344B2 (en) | 1999-06-03 | 1999-06-03 | Low allergenized flour processed food |
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