JPH06335359A - Processed cereal flour, its production and flour composition for processed food containing the flour - Google Patents
Processed cereal flour, its production and flour composition for processed food containing the flourInfo
- Publication number
- JPH06335359A JPH06335359A JP6058687A JP5868794A JPH06335359A JP H06335359 A JPH06335359 A JP H06335359A JP 6058687 A JP6058687 A JP 6058687A JP 5868794 A JP5868794 A JP 5868794A JP H06335359 A JPH06335359 A JP H06335359A
- Authority
- JP
- Japan
- Prior art keywords
- flour
- processed
- parts
- viscosity
- wheat flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Links
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- Cereal-Derived Products (AREA)
- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- General Preparation And Processing Of Foods (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は種々の加工食品の原料と
して優れた適性を有する加工穀粉、その製造法及びこれ
を含む加工食品用粉体組成物に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a processed flour having excellent suitability as a raw material for various processed foods, a method for producing the same, and a powder composition for processed foods containing the same.
【０００２】[0002]
【従来の技術】従来ホワイトソースやシチュー、カレー
等の粘性を有する液状食品の粘性の付与には小麦粉を始
めとする各種穀粉または澱粉が使用されてきた。またこ
れらの穀粉類を使用する際には生の穀物臭の除去やいわ
ゆるα化度の向上の目的で乾熱処理（特開昭６０−１５
６３５３号公報）、過加熱水蒸気処理（特開昭６２−６
５６５４号公報）等の熱処理が行われてきた。2. Description of the Related Art Conventionally, various cereal flours or starches such as wheat flour have been used to impart viscosity to liquid foods having viscosity such as white sauce, stew and curry. Further, when using these cereal flours, dry heat treatment (Japanese Patent Laid-Open No. 60-15) is carried out for the purpose of removing the raw grain odor and improving the so-called α-degree.
6353), overheated steam treatment (JP-A-62-6).
5654) and the like have been performed.
【０００３】[0003]
【発明が解決しようとする課題】ところで、近年缶詰や
レトルトパウチ食品の普及が著しいが、それらは一般的
に１００℃以上の高温で殺菌処理を施し貯蔵性を向上さ
せている。またそれらの食品の製造の際には、ものによ
っては高速攪拌等の機械的な剪断力を受けることがあ
る。これら高温での殺菌処理や機械的剪断力を受ける食
品に従来と同様に小麦粉をはじめとする各種の穀粉や種
々の澱粉、あるいはこれらを乾熱処理、過加熱水蒸気処
理して得た加工穀粉類を用いて粘度を付与しようとした
場合、殺菌処理後や高速攪拌等の機械的処理後に急激に
粘度が低下してしまうという問題があった。By the way, although canned foods and retort pouch foods have been remarkably popularized in recent years, they are generally sterilized at a high temperature of 100 ° C. or higher to improve their storability. Further, when producing such foods, some of them may be subjected to mechanical shearing force such as high speed stirring. Foods that are subjected to sterilization treatment or mechanical shearing force at high temperatures can be processed with various cereal flours such as wheat flour and various starches as before, or processed cereals obtained by dry heat treatment or steam treatment of them. When it is attempted to impart viscosity by using it, there is a problem that the viscosity sharply decreases after sterilization treatment or mechanical treatment such as high-speed stirring.
【０００４】この様な問題に対し、従来は粘度の低下を
見越して過剰量の穀粉類、またはこれらの熱処理加工穀
粉類を用いるか、あるいは耐熱性、機械耐性を有する化
工澱粉を用いるのが一般的であった。しかし、過剰量の
穀粉類や熱処理加工穀粉類を用いた場合には殺菌処理前
や高速攪拌等の機械的処理前の粘度が著しく高くなり操
作性が悪化するという問題があった。また化工澱粉を使
用した場合には粘度の耐熱性、機械耐性は得られるが、
澱粉の化学的処理による異味が製品に移行し、製品の品
質を損なうという問題があった。In order to solve such problems, it has been customary in the past to use an excessive amount of cereal flour, or a heat-treated cereal flour thereof, or a modified starch having heat resistance and mechanical resistance in anticipation of a decrease in viscosity. It was target. However, when an excessive amount of flour or heat-treated flour is used, there is a problem in that the viscosity before sterilization or mechanical treatment such as high-speed stirring is significantly increased and the operability is deteriorated. When modified starch is used, viscosity heat resistance and mechanical resistance can be obtained,
There is a problem that the off-taste due to the chemical treatment of starch is transferred to the product and the quality of the product is impaired.
【０００５】このような問題の解決策の一つとして、澱
粉の湿熱処理が報告されている〔澱粉科学，３２，６５
〜８３（１９８５）〕。しかし、この湿熱処理により得
られた澱粉は、未だ高速攪拌等の機械的剪断力を受ける
処理に対しては充分な粘度低下防止能を有しておらず、
また、原料が澱粉であるため加工食品の種類が限られる
ものであった。As one of the solutions to such a problem, wet heat treatment of starch has been reported [Starch Science, 32 , 65].
~ 83 (1985)]. However, the starch obtained by this moist heat treatment does not yet have a sufficient viscosity reduction preventing ability against treatments such as high speed stirring under mechanical shearing force,
Moreover, since the raw material is starch, the types of processed foods are limited.
【０００６】従って、高温での殺菌処理や高速攪拌等の
機械的剪断力を受けるような処理を経ても粘度低下が少
なく、かつ化学処理を施していない加工穀粉が望まれて
いた。Therefore, there has been a demand for a processed flour which has a small viscosity decrease even after being subjected to a mechanical shearing force such as a sterilization treatment at a high temperature or a high speed stirring and which is not chemically treated.
【０００７】[0007]
【課題を解決するための手段】そこで本発明者らは穀粉
の湿熱処理に着目し、その改良につき検討を行った結
果、穀粉を飽和水蒸気処理するにあたり先ず該穀粉を造
粒した後加圧下にて処理することにより、目的とする加
工穀粉が効率よく生産できることを見出した。すなわち
このようにして得られる加工穀粉の糊液は、加熱処理を
しても粘度低下せず、機械的剪断力処理しても粘度低下
が少ないという優れた特性を有することを見出した。そ
して更にこの加工穀粉を加工食品、例えばフライ用バッ
ター（衣液）、天麩羅の衣、パン粉、唐揚げ用ミック
ス、スポンジケーキ、冷凍ベーカリー製品、電子レンジ
用蒸しケーキまたは蒸しパン、スープ・ソース類、麺
類、ルー等に応用するとそれらの食感等を改良するとい
う予期しない効果をも見出した。[Means for Solving the Problems] Therefore, the inventors of the present invention focused on the moist heat treatment of the flour and studied the improvement thereof. As a result, when the flour was saturated with steam, the flour was first granulated and then pressurized. It was found that the target processed cereal flour can be efficiently produced by treating with this method. That is, it has been found that the paste solution of the processed flour obtained in this manner has excellent properties that the viscosity does not decrease even when subjected to heat treatment, and the viscosity does not decrease even when subjected to mechanical shearing force treatment. And further this processed flour is processed food, such as batter for frying, batter of tempura, bread crumbs, fried mix, sponge cake, frozen bakery product, microwave steamed cake or steamed bread, soup sauces, When applied to noodles, roux, etc., they also found an unexpected effect of improving their texture and the like.
【０００８】すなわち、本発明は穀粉を造粒し、当該造
粒物を加圧下にて飽和水蒸気処理することにより得られ
る加工穀粉及びその製造法を提供するものである。ま
た、本発明はこの加工穀粉を含有する加工食品用粉体組
成物を提供するものである。That is, the present invention provides a processed cereal flour obtained by granulating cereal flour and subjecting the granulated matter to saturated steam treatment under pressure, and a method for producing the same. The present invention also provides a powdered composition for processed foods containing this processed cereal flour.
【０００９】本発明の加工穀粉は、上記の如く穀粉を造
粒後、加圧下で飽和水蒸気処理して得られるものである
が、その物性としては、加工穀粉から調製された糊液を
１００℃以上に加熱処理したとき粘度低下を生じず、機
械的剪断力処理したとき粘度低下が２０％以内であるの
が好ましい。The processed cereal flour of the present invention is obtained by granulating the cereal meal as described above and then subjecting it to saturated steam treatment under pressure. The physical properties of the processed cereal meal are 100 ° C. It is preferable that the heat treatment does not cause a decrease in viscosity, and the mechanical shearing force causes a decrease in viscosity within 20%.
【００１０】ここで本発明加工穀粉から調製される糊液
としては、通常の加工食品調製時に用いられる糊液程度
であれば特に制限されない。また加熱処理条件は１００
℃以上、すなわち通常の殺菌に必要な温度、例えば１０
０〜１５０℃であればよい。この加熱処理で、本発明加
工穀粉類の糊液は粘度が低下しないか又は粘度が上昇す
る。また、機械的剪断力処理は、通常の加工食品調製時
の攪拌機、充填機等による処理を意味する。The paste solution prepared from the processed cereal flour of the present invention is not particularly limited as long as it is a paste solution that is usually used when preparing processed foods. The heat treatment condition is 100
℃ or more, that is, the temperature required for normal sterilization, for example 10
It may be 0 to 150 ° C. By this heat treatment, the viscosity of the paste solution of the processed flour of the present invention does not decrease or increases. Further, the mechanical shearing force treatment means a treatment with a stirrer, a filling machine or the like at the time of preparing a usual processed food.
【００１１】本発明に用いられる穀粉には小麦、大麦、
ライ麦、燕麦、マイロ、玉蜀黍、米等の穀類の粉砕物、
及びこれらの混合物等が含まれ、これに適宜澱粉等を混
合してもよい。The flour used in the present invention includes wheat, barley,
Crushed cereals such as rye, oats, milo, jadeite and rice,
And a mixture of these and the like, which may be appropriately mixed with starch and the like.
【００１２】次に本発明の加工穀粉の製造法について説
明する。本発明ではまず穀粉を造粒する。この造粒に際
しては該穀粉をそのまま、あるいは水または水蒸気を添
加して行うが、その場合はその加水量、または蒸気添加
量は出来るだけ少ない方が好ましい。造粒に際しその粒
の形状は問わないが、粒径は、外径で１〜２０mm、特に
２〜１５mmが好ましい。この造粒物は加圧下で飽和水蒸
気処理に供する。この処理は例えば加圧容器中にて網状
の容器中に堆積させて行なえばよい。この造粒物の粒径
が１mm未満では堆積層内部の造粒物に飽和水蒸気が届き
難く、堆積層内部の穀粉の処理が不充分となり好ましく
ない。また粒径２０mmを超えると堆積層の内部には飽和
水蒸気が到達するが、それぞれの粒の内部に飽和水蒸気
が到達し難く各粒の内部の処理が不充分となり好ましく
ない。Next, the method for producing the processed flour of the present invention will be described. In the present invention, flour is first granulated. In this granulation, the flour is used as it is, or water or steam is added. In that case, it is preferable that the amount of water added or the amount of steam added be as small as possible. The shape of the granules is not limited during granulation, but the outer diameter is preferably 1 to 20 mm, particularly preferably 2 to 15 mm. This granulated product is subjected to saturated steam treatment under pressure. This treatment may be carried out, for example, by depositing in a reticulated container in a pressure container. If the particle size of the granulated product is less than 1 mm, saturated steam does not easily reach the granulated product inside the deposited layer, and the treatment of the flour inside the deposited layer is insufficient, which is not preferable. When the particle size exceeds 20 mm, saturated steam reaches the inside of the deposited layer, but saturated steam does not easily reach the inside of each grain and the treatment inside each grain is insufficient, which is not preferable.
【００１３】造粒の方法は特に限定されないが、例えば
ペレットミル、スクリュー式押出し機等の押出し造粒
法、打錠機等の圧縮成形造粒法、シュギミキサー等の回
転羽根式造粒法、マルメライザー等の回転円筒式造粒法
等をあげることができる。尚この造粒の際に多量の加
水、加熱及び機械的剪断力付与を伴う方法は穀粉中の澱
粉の糊化や損傷を生起するので好ましくない。The method of granulation is not particularly limited, but for example, extrusion granulation method such as pellet mill and screw type extruder, compression molding granulation method such as tableting machine, rotary blade type granulation method such as Shugi mixer, A rotary cylinder type granulation method such as Marumerizer can be used. It should be noted that a method involving a large amount of water addition, heating, and application of mechanical shearing force during the granulation causes gelatinization or damage of starch in the flour and is not preferable.
【００１４】得られた造粒物は次に加圧下にて飽和水蒸
気処理に供する。この飽和水蒸気処理の条件としては圧
力（ゲージ圧）０．１〜４．０kg／cm2（温度１００．
７〜１５１．１℃）の範囲で、５秒〜１５分間行うのが
好ましい。処理圧力が４．０kg／cm2超または処理時間
が１５分超では飽和水蒸気の凝集により造粒物表面に付
着する水の量が多くなり、粒同志が付着し易くなり、ま
たα化度が高くなると同時に褐変が著しくなり、食品の
加工適性も劣ったものになり好ましくない。処理圧力が
０．１kg／cm2未満または処理時間が５秒未満では処理
が弱すぎ、本発明の目的に対する充分な効果が得られに
くい。The granules obtained are then subjected to saturated steam treatment under pressure. The conditions of this saturated steam treatment are pressure (gauge pressure) 0.1 to 4.0 kg / cm 2 (temperature 100.
The temperature is preferably 7 to 151.1 ° C. and is preferably 5 seconds to 15 minutes. If the treatment pressure exceeds 4.0 kg / cm 2 or the treatment time exceeds 15 minutes, the amount of water adhering to the surface of the granulated product increases due to the agglomeration of saturated steam, and it becomes easier for the particles to adhere to each other, and the degree of α At the same time, the browning becomes remarkable at the same time, and the processability of food becomes poor, which is not preferable. If the treatment pressure is less than 0.1 kg / cm 2 or the treatment time is less than 5 seconds, the treatment is too weak, and it is difficult to obtain a sufficient effect for the purpose of the present invention.
【００１５】また、この飽和水蒸気処理に供する造粒物
の水分は２０％以下、特に５〜１６％の範囲であること
が好ましい。２０％を超える水分では飽和水蒸気処理に
より該造粒物中の澱粉の糊化が進み、いわゆるα化穀粉
になり易いとともに、褐変が生じたりするとともに食品
の加工適性も劣ったものになり好ましくない。The water content of the granulated product to be subjected to the saturated steam treatment is preferably 20% or less, particularly 5 to 16%. If the water content exceeds 20%, gelatinization of the starch in the granulated product is promoted by the saturated steam treatment, so-called α-gelatinized flour is likely to be formed, browning may occur, and the processability of the food may be deteriorated, which is not preferable. .
【００１６】かくして得られる加工穀粉は、飽和水蒸気
処理後そのまま種々の食品に利用してもよいが、必要に
応じて乾燥または適当な大きさに粉砕して利用するのが
好ましい。The processed cereal flour thus obtained may be used as it is for various foods after the saturated steam treatment, but it is preferably dried or crushed to an appropriate size before use.
【００１７】本発明の加工食品用粉体組成物は、上記加
工穀粉類のみで構成することもできるが、上記加工穀粉
に他の種々の穀粉、澱粉、調味料、糖類、食塩、油脂、
乳製品、卵類、乳化剤等を配合することもできる。The powder composition for processed foods of the present invention can be composed only of the above-mentioned processed flours, but in addition to the above-mentioned processed flours, various other flours, starches, seasonings, sugars, salt, fats and oils,
It is also possible to add dairy products, eggs, emulsifiers and the like.
【００１８】本発明粉体組成物を適用するのに好ましい
加工食品としては、各種フライ、天麩羅、唐揚げ等の油
揚食品；電子レンジ用蒸しパン等のパン類；スポンジケ
ーキ、電子レンジ用蒸しケーキ等のケーキ類；うどん、
ラーメン、餃子の皮等の麺類；パン粉；スープ・ソース
類；ルー等が挙げられる。Preferred processed foods to which the powder composition of the present invention is applied include various fried foods such as fried foods, tempura and fried chicken; breads such as steamed bread for microwave ovens; sponge cakes and steamed cakes for microwave ovens. Cakes such as; udon,
Noodles such as ramen and dumpling skin; bread crumbs; soups and sauces; roux and the like.
【００１９】本発明粉体組成物への加工穀粉の配合量
は、加工食品の種類に応じて適宜決めればよいが、ル
ー、フライ、天麩羅用のバッター、スープ・ソース類、
電子レンジ用の蒸しパン等に対しては組成物中の１０〜
１００％、パン、スポンジケーキ等のベーカリー製品や
麺類に対しては組成物中の３〜２０％とするのが好まし
い。The amount of the processed flour mixed into the powder composition of the present invention may be appropriately determined according to the type of the processed food, but roux, fried food, batter for tempura, soups and sauces,
For steamed buns for microwave ovens, etc.
100%, and for bakery products such as bread and sponge cake and noodles, it is preferably 3 to 20% in the composition.
【００２０】[0020]
【発明の効果】本発明により得られた加工穀粉を加工食
品に用いた場合、その食品が高速攪拌等の機械的剪断力
を受けた場合、また１００℃以上の高温で殺菌処理を経
た場合の粘度の低下が抑制されるのみならず、飽和水蒸
気処理の条件によっては、該食品の殺菌処理後の粘度を
増加させることもできるという優れた特性を有する。INDUSTRIAL APPLICABILITY When the processed cereal flour obtained according to the present invention is used as a processed food, the food is subjected to mechanical shearing force such as high-speed stirring, and when it is sterilized at a high temperature of 100 ° C. or higher. Not only the decrease in viscosity is suppressed, but also the viscosity of the food after sterilization can be increased depending on the conditions of saturated steam treatment.
【００２１】またこの加工穀粉は種々の加工食品の食感
等を改良するという予期しない効果をも有する。例え
ば、（１）フライ用バッターに応用するとサクサクして
かつソフトな食感が得られる。（２）天麩羅の衣に応用
すると軽くサクサクした食感が得られる。特に、冷凍天
麩羅に応用すると電子レンジ解凍後にもサクサクして良
好な食感が保持される。（３）パン粉に応用するとクリ
スピーで軽くソフトな食感が得られる。（４）唐揚げ粉
に応用すると揚げる前の衣のベトつきを少なくし、かつ
唐揚げの衣は均一に付着して接着がよく、クリスピーな
食感が得られる。（５）スポンジケーキに応用するとケ
ーキの内相がすだちが細かくなり、しっとりしてソフト
で口溶けのよい食感が得られる。（６）中華饅頭やピザ
等の冷凍ベーカリー製品に応用するとしっとりして歯切
れがよく電子レンジ解凍時のひきのある食感が防止され
る。（７）電子レンジ用蒸しパンまたは蒸しケーキに応
用するとソフトでしっとりした感じの製品が得られると
ともに歯切れ、口溶けが良好でひきのある食感が防止さ
れる。（８）粉末スープに応用すると熱湯を加えてもダ
マにならず、分散性の良好なものが得られる。（９）麺
類に応用すると滑らかで粘弾性に富む食感が得られる。
（１０）餃子の皮等の麺皮に応用すると餃子を冷蔵や冷
凍保存しても耳の部分（皮だけの部分）の硬化が防止さ
れなめらかで弾力のあるものが得られる。（１１）冷凍
コロッケの種（具）に応用すると油揚時のパンクが防止
される。The processed flour also has an unexpected effect of improving the texture and the like of various processed foods. For example, (1) When applied to a batter for frying, a crispy and soft texture is obtained. (2) When applied to tempura, it gives a light and crispy texture. In particular, when applied to frozen tempura, it is crispy and retains a good texture even after being thawed in a microwave oven. (3) When applied to bread crumbs, it gives a crispy, light and soft texture. (4) When applied to fried chicken powder, the tackiness of the batter before frying is reduced, and the batter of fried chicken is evenly adhered and adheres well, giving a crispy texture. (5) When applied to a sponge cake, the inner phase of the cake becomes finer, and the texture becomes soft and soft in the mouth. (6) When applied to frozen bakery products such as Chinese steamed buns and pizza, it is moist and has good crispness, and a sharp texture when thawed in a microwave oven is prevented. (7) When applied to steamed bread or steamed cake for microwave oven, a soft and moist product can be obtained, and crispness and melting in the mouth are good, and a sharp texture is prevented. (8) When applied to powder soup, it does not become lumpy even if hot water is added, and a product having good dispersibility can be obtained. (9) When applied to noodles, a smooth and viscoelastic texture is obtained.
(10) When applied to noodle skins such as gyoza skin, even when gyoza is refrigerated or frozen, hardening of the ears (only the skin) is prevented and a smooth and elastic product is obtained. (11) Application to frozen croquette seeds (stuffs) prevents puncture during frying.
【００２２】尚、この飽和水蒸気処理による物性変化に
ついては穀粉中の澱粉の物理的、化学的結合の変化によ
る結晶構造の変化によるものと思われ、本発明はこの物
性変化を効率良く、均一に行わせることに成功したもの
と考えられる。The change in the physical properties by the saturated steam treatment is considered to be due to the change in the crystal structure due to the change in the physical and chemical bonds of the starch in the flour, and the present invention efficiently and uniformly changes the physical properties. It is thought that it succeeded in making it do.
【００２３】[0023]
【実施例】次に実施例を挙げて本発明を詳細に説明する
が、本発明はこれら実施例に何ら限定されるものではな
い。EXAMPLES The present invention will now be described in detail with reference to examples, but the present invention is not limited to these examples.
【００２４】実施例１ 小麦粉を少量の水蒸気を添加しつつペレットミルに供給
して造粒し、水分１５．２％、直径約５mmの小麦粉造粒
物を得た。この造粒物をオートクレーブに入れ圧力１．
５kg／cm2にて１０分間飽和水蒸気処理を行った。得ら
れた処理物を乾燥し水分１３．０％とした後、粉砕し本
発明加工小麦粉を得た。 比較例１，２ 本発明の飽和水蒸気処理を行う代わりに表１に示した条
件にて過加熱水蒸気または加熱空気によって処理した以
外は実施例１と同様にして加工小麦粉を得た。Example 1 Wheat flour was added to a pellet mill while adding a small amount of steam and granulated to obtain a wheat flour granulated product having a water content of 15.2% and a diameter of about 5 mm. The granules are placed in an autoclave and the pressure is 1.
Saturated steam treatment was performed at 5 kg / cm 2 for 10 minutes. The obtained treated product was dried to a water content of 13.0% and then pulverized to obtain the processed wheat flour of the present invention. Comparative Examples 1 and 2 Processed wheat flour was obtained in the same manner as in Example 1 except that treatment with superheated steam or heated air under the conditions shown in Table 1 was performed instead of performing the saturated steam treatment of the present invention.
【００２５】試験例 実施例１及び比較例１，２で得られた加工小麦粉の１０
％懸濁液を９０℃迄昇温し糊液を得た。その糊液の粘度
に及ぼす加熱殺菌の影響を検討するため、オートクレー
ブ中にその糊液を入れ１２０℃にて１０〜３０分間加熱
殺菌処理を行い処理前と処理後の粘度を測定した。また
機械的な剪断力の影響を検討するため、同様にして得た
糊液をホモジナイザー（日本精機製作所（株）製エクセ
ルオートＤＸ−１０型）を用い５，０００r.p.mにて１
〜３分間撹拌を行い、これらの処理を行う前の糊液と処
理後の糊液の粘度を測定した。Test Example 10 of the processed wheat flours obtained in Example 1 and Comparative Examples 1 and 2
% Suspension was heated to 90 ° C. to obtain a paste solution. In order to study the effect of heat sterilization on the viscosity of the paste solution, the paste solution was placed in an autoclave and subjected to heat sterilization treatment at 120 ° C. for 10 to 30 minutes to measure the viscosity before and after the treatment. Further, in order to examine the influence of mechanical shearing force, a paste solution obtained in the same manner was used for 1 at 5,000 rpm by using a homogenizer (Excel Auto DX-10 type manufactured by Nippon Seiki Seisakusho Co., Ltd.).
The mixture was stirred for ˜3 minutes, and the viscosity of the paste liquid before the treatment and the viscosity of the paste liquid after the treatment were measured.
【００２６】〔粘度の測定法〕小麦粉又は加工小麦粉を
乾物換算で５０ｇ秤取し、それに蒸留水を加え全体量を
５００ｇとした懸濁液をブラベンダー社製アミログラフ
に供し粘度（単位：ブラベンダーユニット；以下Ｂ．Ｕ
と表わす）を測定した。測定開始温度２５℃、昇温速度
１．５℃／分で９５℃まで昇温した後１０分間同温度に
保持し、更に１．５℃／分にて降温し、５０℃まで温度
を下げた。回転数は７５rpm、バネ強度は７００cmgで実
施した。尚、最高粘度とは９５℃まで昇温する間に最高
値に達した時の粘度である。[Viscosity Measuring Method] Wheat flour or processed wheat flour was weighed in an amount of 50 g in terms of dry matter, and distilled water was added to the suspension to give a total amount of 500 g, and the suspension was applied to an amylograph manufactured by Brabender Co. Unit: B.U.
Is represented). After the temperature was raised to 95 ° C at a measurement start temperature of 25 ° C and a heating rate of 1.5 ° C / min, the temperature was kept at the same temperature for 10 minutes, further lowered at 1.5 ° C / min, and lowered to 50 ° C. . The rotation speed was 75 rpm and the spring strength was 700 cmg. The maximum viscosity is the viscosity when the maximum value is reached while the temperature is raised to 95 ° C.
【００２７】[0027]
【表１】 [Table 1]
【００２８】その結果、表２に示した如く過加熱水蒸気
処理と加熱空気処理により得た加工小麦粉を用いて調製
した糊液の粘度は加熱殺菌処理により低下したが、本発
明飽和水蒸気処理により得た加工小麦粉を用いて調製し
た糊液の粘度は加熱殺菌処理によりむしろ増加した。ま
た表３に示した如く機械的剪断力を与えた場合、本発明
飽和水蒸気処理により得た加工小麦粉を用いて調製した
糊液の粘度低下は極僅かであったが、過加熱水蒸気処理
及び加熱空気処理により得た加工小麦粉を用いて調製し
た糊液では著しく粘度が低下した。As a result, as shown in Table 2, the viscosity of the paste solution prepared using the processed wheat flour obtained by the overheated steam treatment and the heated air treatment was decreased by the heat sterilization treatment, but it was obtained by the saturated steam treatment of the present invention. The viscosity of paste solution prepared with different processed wheat flour was rather increased by heat sterilization. Further, as shown in Table 3, when mechanical shearing force was applied, the viscosity decrease of the paste solution prepared by using the processed wheat flour obtained by the saturated steam treatment of the present invention was extremely slight, but it was overheated steam treatment and heating. The viscosity of the paste solution prepared using the processed wheat flour obtained by the air treatment was remarkably reduced.
【００２９】[0029]
【表２】 [Table 2]
【００３０】[0030]
【表３】 [Table 3]
【００３１】実施例２ 上記実施例１の加工小麦粉の製造に於いて、飽和水蒸気
処理の条件を表４に示す条件に変更した以外は実施例１
と同様に処理して得た飽和水蒸気処理加工小麦粉の糊液
に、機械的剪断力を与える前と与えた後の粘度を測定し
た。粘度の測定は糊液のホモジナイザーによる撹拌時間
を３分とした以外は試験例と同様に行った。尚、加工小
麦粉の褐変の状況については色彩色差計（ミノルタカメ
ラ（株）製：ＣＲ−１００）を用い、試料を透明なビニ
ール袋に入れ、色差計の測定用ヘッドをそのビニール袋
に垂直に接触させながら測定した。Example 2 Example 1 was repeated except that in the production of the processed wheat flour of Example 1 above, the conditions of the saturated steam treatment were changed to those shown in Table 4.
The viscosity of the saturated steam-processed wheat flour paste obtained by the same treatment as above was measured before and after mechanical shearing force was applied. The viscosity was measured in the same manner as in the test example except that the stirring time of the paste solution with a homogenizer was 3 minutes. For the browning of the processed wheat flour, a color difference meter (CR-100 manufactured by Minolta Camera Co., Ltd.) was used, the sample was placed in a transparent plastic bag, and the measuring head of the color difference meter was placed perpendicular to the plastic bag. The measurement was performed while contacting.
【００３２】[0032]
【表４】 [Table 4]
【００３３】表４の結果より飽和水蒸気処理を加圧下で
なく、常圧下で行って得られた処理物は、機械的剪断力
を与えた糊液の粘度が大きく低下した。また、飽和水蒸
気処理の圧力が４．０kg／cm2以下で行って得られた処
理物の褐変は少なく、かつ機械的剪断力に対する糊液の
粘度の低下も極めて少ないか、逆に増加しており良好な
品質であった。飽和水蒸気処理の圧力が４．０kg／cm2
を超えると、褐変が著しくなる傾向にあるが、機械的剪
断力に対する糊液の粘度は増加する傾向にある。From the results shown in Table 4, the treated product obtained by performing the saturated steam treatment under normal pressure, not under pressure, showed a large decrease in the viscosity of the paste solution to which mechanical shearing force was applied. Further, the treated product obtained by performing the saturated steam treatment at a pressure of 4.0 kg / cm 2 or less has little browning, and the viscosity of the paste solution with respect to the mechanical shearing force is extremely low, or conversely increases. The quality was good. Pressure of saturated steam treatment is 4.0kg / cm 2
When it exceeds, the browning tends to be remarkable, but the viscosity of the paste solution against the mechanical shearing force tends to increase.
【００３４】実施例３ 用いる原料を大麦粉５０重量部（以下、単に部と略す）
とコーンスターチ５０部の混合物とし、造粒に用いるペ
レットミルのダイ径を表５に示す条件とした以外は実施
例１と同様に処理して得た本発明加工小麦粉の糊液に機
械的剪断力を与えた後の粘度変化を測定した結果を表５
に示した。粘度の測定は実施例２と同様に行った。Example 3 50 parts by weight of barley flour (hereinafter simply referred to as "part")
And 50 parts of corn starch and a pellet mill used for granulation, except that the die diameter was set to the conditions shown in Table 5, mechanically shearing force was applied to the paste solution of the processed flour of the present invention obtained in the same manner as in Example 1. Table 5 shows the results of measuring the change in viscosity after giving
It was shown to. The viscosity was measured in the same manner as in Example 2.
【００３５】[0035]
【表５】 [Table 5]
【００３６】表５に示す如く造粒物を加圧下に飽和水蒸
気処理し得た加工小麦粉を用いて調製した糊液は、機械
的剪断力による粘度低下が少なく良好な品質を有してお
り、粒径１〜２０mmの範囲、特に２〜１５mmの範囲が好
ましいことがわかる。As shown in Table 5, the sizing liquid prepared by using the processed wheat flour obtained by subjecting the granulated product to saturated steam treatment under pressure has a good quality with little decrease in viscosity due to mechanical shearing force, It can be seen that the range of particle size is preferably 1 to 20 mm, particularly 2 to 15 mm.
【００３７】実施例４ 造粒時のダイ径を１０mmとした以外は実施例３と同様の
処理を行って得た加工穀粉３０部、小麦粉５０部、澱粉
１５部、グアガム１部、膨張剤１．５部、食塩１．５
部、調味料１部を混合して得られたミックス１００部
に、冷水２５０部を加え混合してバッターを調製した。
一方、上記と同様の加工小麦粉９部、馬鈴薯７０部、挽
き肉１０部、玉葱１０部、調味料１０部の配合にて、コ
ロッケの中種（具）を調製した。すなわち、挽き肉、玉
葱をバターで良く炒め、それに蒸した馬鈴薯をマッシュ
したもの、加工小麦粉及び調味料を加え、ニーダーによ
り良く混合し、その５０ｇを俵型に成形後上記のバッタ
ーに浸漬し、次いでパン粉を漬けた後冷凍した。−２０
℃で２０日間冷凍貯蔵後冷凍庫より取り出し、１７５℃
で４分間フライした。比較例３として加工小麦粉を使用
せずに大麦粉１５部、コーンスターチ１５部とした他は
上記と同様にして調製したバッターを用い、また同様に
加工小麦粉を用いず小麦粉を９部とした以外は上記と同
様にして具を調製し、コロッケを調製した。得られたコ
ロッケの評価を表６に示す評価基準に従ってパネラー数
１０人で行い、その平均の結果を表７に示す。また、得
られたコロッケを２０個ずつフライしたときのパンク率
を測定した。Example 4 30 parts of processed flour, 50 parts of wheat flour, 15 parts of starch, 1 part of guar gum, 1 part of swelling agent obtained by carrying out the same treatment as in Example 3 except that the die diameter during granulation was 10 mm. .5 parts, salt 1.5
To 100 parts of the mix obtained by mixing 1 part and 1 part of seasoning, 250 parts of cold water was added and mixed to prepare a batter.
On the other hand, a medium-sized croquette (ingredient) was prepared by blending 9 parts of processed flour, 70 parts of potato, 10 parts of ground meat, 10 parts of onion, and 10 parts of seasoning similar to the above. That is, minced meat and onions are well fried with butter, steamed potato mashed, mashed flour and seasonings are added, and the mixture is mixed well in a kneader. It was soaked in bread crumbs and then frozen. -20
After frozen storage at ℃ for 20 days, remove it from the freezer and 175 ℃
And fried for 4 minutes. As Comparative Example 3, except that the processed wheat flour was not used and the barley flour was 15 parts and the corn starch was 15 parts, the batter prepared in the same manner as above was used. Similarly, except that the processed wheat flour was not used and the wheat flour was 9 parts. A tool was prepared in the same manner as described above to prepare croquette. The obtained croquette was evaluated by 10 panelists according to the evaluation criteria shown in Table 6, and the average result is shown in Table 7. Moreover, the puncture rate when 20 pieces of the obtained croquette was fried was measured.
【００３８】[0038]
【表６】 [Table 6]
【００３９】[0039]
【表７】 [Table 7]
【００４０】実施例４で得られたコロッケは衣のパンク
が起こらず、食感もサクサクして、かつソフトで大変良
好なものであった。The croquette obtained in Example 4 was free from puncture of the batter, had a crispy texture, and was soft and very good.
【００４１】実施例５ 実施例１で得られた加工小麦粉を２０部、小麦粉７０
部、澱粉４部、膨張剤１．５部、食塩２．５部、調味料
２部を混合して得られたミックス１００部に、冷水１５
０部を加え混合して衣液を調製した。この衣液に打粉し
たイカの切身を浸し、衣液を付着せしめた後１８０℃で
４分間フライした。比較例４として加工小麦粉を使用せ
ずに小麦粉９０部とした他は上記と同様にして調製した
衣液を用いてイカの天麩羅を調製した。得られたイカの
天麩羅の油揚げ１時間後の食感の評価を表８に示す評価
基準に従ってパネラー数１０人で行いその平均の結果を
求めたところ、実施例５のイカの天麩羅は４．５の評価
であったのに対し比較例のイカの天麩羅は３．３の評価
であり、実施例５のイカの天麩羅は軽くサクサクして非
常に良好な食感であった。Example 5 20 parts of the processed wheat flour obtained in Example 1 and 70 flour
Parts, starch 4 parts, swelling agent 1.5 parts, salt 2.5 parts, and seasoning 2 parts 100 parts of the resulting mixture, and cold water 15
A coating solution was prepared by adding 0 parts and mixing. The powdered cuttlefish squid fillet was dipped in this coating liquid to allow the coating liquid to adhere thereto, and the mixture was fried at 180 ° C. for 4 minutes. As Comparative Example 4, squid tempura was prepared using the coating liquid prepared in the same manner as above except that the processed flour was not used and 90 parts of the flour was used. The texture of the obtained squid tempura after fried for 1 hour was evaluated by 10 panelists according to the evaluation criteria shown in Table 8, and the average result was obtained. The squid tempura of Example 5 was 4.5. In contrast, the squid tempura of Comparative Example was evaluated as 3.3, and the squid tempura of Example 5 was lightly crispy and had a very good texture.
【００４２】[0042]
【表８】 [Table 8]
【００４３】実施例６ 実施例１で得られた加工小麦粉８６部、澱粉５部、膨張
剤２部、食塩３部、グアガム１部、調味料３部を混合し
て得られたミックス１００部に冷水２００部を加え混合
して衣液を調製し、この衣液に打粉した海老の剥き身を
浸し、衣液を付着させた後１８０℃にて４分間フライし
た。得られた海老の天麩羅を冷却後、−３５℃にて急速
凍結し、−２０℃で２０日間冷凍保存した。この冷凍天
麩羅を電子レンジ（６００Ｗ）で解凍した。尚、加工小
麦粉の代わりに小麦粉を用いた以外は上記と同様にして
調製した衣液を用い冷凍天麩羅を調製し比較例５とし
た。得られた海老の天麩羅の評価を表８に示す評価基準
に従ってパネラー数１０人で行いその平均の結果を求め
たところ、実施例６の海老の天麩羅は４．１の評価であ
ったのに対し、比較例５の海老の天麩羅の評価は２．１
であり、実施例６の海老の天麩羅はやや軽く少しサクサ
クして良好な食感を保持していた。Example 6 To 100 parts of a mix obtained by mixing 86 parts of the processed wheat flour obtained in Example 1, 5 parts of starch, 2 parts of a swelling agent, 3 parts of salt, 1 part of guar gum and 3 parts of seasoning. 200 parts of cold water was added and mixed to prepare a coating liquid, and the shredded shrimp shredded with this coating liquid was dipped, and the coating liquid was adhered to the coating liquid, followed by frying at 180 ° C for 4 minutes. The obtained shrimp tempura was cooled, then rapidly frozen at -35 ° C, and frozen and stored at -20 ° C for 20 days. This frozen tempura was thawed in a microwave oven (600W). A frozen tempura was prepared using the clothing liquid prepared in the same manner as above except that wheat flour was used in place of the processed wheat flour. The obtained shrimp tempura was evaluated according to the evaluation criteria shown in Table 8 with 10 panelists, and the average result was obtained, whereas the shrimp tempura of Example 6 was evaluated as 4.1. The evaluation of the shrimp tempura of Comparative Example 5 was 2.1.
The tempura of shrimp of Example 6 was slightly light and crispy, and had a good texture.
【００４４】実施例７ 実施例３で得られた加工穀粉（造粒物の粒径５mmの物を
粉砕して調製）１０部、小麦粉９０部、イースト２部、
イーストフード０．１部、食塩１部、グルコース０．５
部、ショートニング１部、水７０部の配合原料で表９記
載の工程・条件にてパン粉を製造した。豚肉の切り身に
小麦粉を打粉としてまぶし、卵液を付着させた後上記の
パン粉を付け１７０℃にて４分間フライして豚カツを得
た。比較例６として加工穀粉は用いず、大麦粉５部、コ
ーンスターチ５部とした他は実施例７と同様にして調製
したパン粉を用いて同様に豚カツを得た。得られた豚カ
ツの評価を表１０に示す評価基準に従ってパネラー数１
０人で行いその平均の結果を求めたところ、実施例の豚
カツの評価は４．７であったのに対し、比較例６の評価
は３．１であり、実施例８で得られた豚カツはその衣が
クリスピーでかつ軽くソフトで良好な食感を有するもの
であった。Example 7 10 parts of the processed cereal flour obtained in Example 3 (prepared by pulverizing a granulated product having a particle size of 5 mm), 90 parts of wheat flour, 2 parts of yeast,
East food 0.1 part, salt 1 part, glucose 0.5
Parts, shortening 1 part, and water 70 parts to prepare bread crumbs according to the process and conditions shown in Table 9. A pork cutlet was obtained by sprinkling wheat flour on a pork fillet as dusting powder, adhering egg liquid thereto, and then adding the above bread crumbs and frying at 170 ° C. for 4 minutes. As Comparative Example 6, a pork cutlet was obtained in the same manner by using the bread crumbs prepared in the same manner as in Example 7 except that 5 parts of barley flour and 5 parts of corn starch were used without using the processed cereal flour. The number of panelists was 1 according to the evaluation criteria shown in Table 10 for the evaluation of the obtained pork cutlet.
When 0 people performed the average result, the pork cutlet of the example was evaluated to be 4.7, whereas the comparative example 6 was evaluated to be 3.1, and the pork cutlet obtained in the example 8 was evaluated. The batter had crispy, light and soft texture and had a good texture.
【００４５】[0045]
【表９】 [Table 9]
【００４６】[0046]
【表１０】 [Table 10]
【００４７】実施例８ 実施例１で得られた加工小麦粉５２．５部、α化澱粉１
０部、粉末醤油１６部、食塩８部、調味料７．５部、香
辛料６部を混合して唐揚げ粉ミックスを得た。鶏モモ肉
を適当な大きさに切断し、それに上記唐揚げ粉ミックス
をまぶし、次いで１７０℃にて３分間揚げて鶏肉の唐揚
げを作った。比較例７として加工小麦粉は用いず、代わ
りに小麦粉５２．５部とした他は実施例８と同様にして
調製した唐揚げ粉ミックスを用い唐揚げを作った。得ら
れた唐揚げの評価を表１１に示す評価基準に従ってパネ
ラー数１０人で行い、その平均の結果を表１２に示す。
この実施例８のミックスを利用すると揚げる前の衣のベ
トつきが少なく、かつ得られた唐揚げの衣はほぼ均一に
付着し、接着がよく、また食感もクリスピー性が有り良
好な味であった。Example 8 52.5 parts of the processed wheat flour obtained in Example 1 and 1 pregelatinized starch
0 part, 16 parts of powdered soy sauce, 8 parts of salt, 7.5 parts of seasoning and 6 parts of spice were mixed to obtain a fried chicken mix. Chicken thighs were cut into a suitable size, sprinkled with the above fried chicken mix, and then fried at 170 ° C. for 3 minutes to make fried chicken. As Comparative Example 7, fried chicken was prepared by using the fried chicken mix prepared in the same manner as in Example 8 except that the processed wheat flour was not used and 52.5 parts of the flour was used instead. The fried chicken thus obtained was evaluated by 10 panelists according to the evaluation criteria shown in Table 11, and the average result is shown in Table 12.
When the mix of Example 8 was used, the batter before frying was less sticky, and the fried batter thus obtained adhered almost uniformly and had good adhesion, and the texture was crispy and had a good taste. there were.
【００４８】[0048]
【表１１】 [Table 11]
【００４９】[0049]
【表１２】 [Table 12]
【００５０】実施例９ 実施例１で得られた加工小麦粉５部、小麦粉９５部、卵
１００部、砂糖１００部、水４０部の配合から成るスポ
ンジケーキ生地を焼型に流し込み、回転式焼成オーブン
で約１９０℃にて３０分間焼成した。焼成後直ちに焼型
を約１０cmの高さから落下させてショックを与えた後、
焼型から取出しスポンジケーキを得た。尚、加工小麦粉
を用いずに小麦粉１００部を用いた以外は上記と同様に
してスポンジケーキを調製し、比較例８とした。得られ
たスポンジケーキの評価を表１３に示す評価基準に従っ
てパネラー数１０人で行い、その平均の結果を表１４に
示す。Example 9 A sponge cake dough comprising 5 parts of the processed wheat flour obtained in Example 1, 95 parts of wheat flour, 100 parts of egg, 100 parts of sugar and 40 parts of water was poured into a baking mold and was then put into a rotary baking oven. It was baked at about 190 ° C. for 30 minutes. Immediately after firing, drop the baking mold from a height of about 10 cm and give a shock,
A sponge cake was taken out from the baking mold. A sponge cake was prepared in the same manner as described above, except that 100 parts of wheat flour was used without using the processed wheat flour, and Comparative Example 8 was obtained. The obtained sponge cake was evaluated by 10 panelists according to the evaluation criteria shown in Table 13, and the average result is shown in Table 14.
【００５１】[0051]
【表１３】 [Table 13]
【００５２】[0052]
【表１４】 [Table 14]
【００５３】得られたスポンジケーキは内相のすだちが
細かくほぼ均一であり、しっとりしてソフトな食感を有
し口溶けもよく良好な品質であった。The resulting sponge cake had fine and almost uniform inner-phase sutures, had a moist and soft texture, and had a good meltability in the mouth, and was of good quality.
【００５４】実施例１０ 実施例１で得られた加工小麦粉２０部、小麦粉８０部、
イースト３部、膨張剤３部、砂糖１０部、ラード５部、
水７０部の配合原料を表１５記載の工程にて処理し中華
饅頭を得た。得られた中華饅頭を冷却後、−２０℃で２
０日間冷凍保存した。この冷凍中華饅頭を電子レンジ
（６００Ｗ）でラップをかけないで６０秒間加熱し解凍
した。尚、加工小麦粉を用いずに小麦粉１００部を用い
た以外は上記と同様にして中華饅頭を調製し、比較例９
とした。得られた中華饅頭の評価を表１６に示す評価基
準に従ってパネラー数１０人で行い、その平均の結果を
求めたところ、実施例１０の中華饅頭の評価は４．５で
あり、比較例９の中華饅頭の評価は２．７であり、実施
例１０の中華饅頭はとっとりとして、歯切れが良く口溶
けが良好な食感を有するものであった。Example 10 20 parts of processed wheat flour obtained in Example 1, 80 parts of wheat flour,
3 parts yeast, 3 parts expander, 10 parts sugar, 5 parts lard,
70 parts of water was treated in the process shown in Table 15 to obtain Chinese buns. After cooling the obtained Chinese bun, the bun was cooled to -20 ° C for 2 hours.
It was stored frozen for 0 days. This frozen Chinese bun was heated and thawed for 60 seconds in a microwave oven (600 W) without wrapping. In addition, a Chinese steamed bun was prepared in the same manner as above except that 100 parts of wheat flour was used without using the processed wheat flour, and Comparative Example 9
And The obtained Chinese buns were evaluated according to the evaluation criteria shown in Table 16 with 10 panelists, and the average result was obtained. The evaluation of the Chinese buns in Example 10 was 4.5, and that of Comparative Example 9 The evaluation of the Chinese bun was 2.7, and the Chinese bun of Example 10 was moist and had a crisp texture and a good mouth-melting texture.
【００５５】[0055]
【表１５】 [Table 15]
【００５６】[0056]
【表１６】 [Table 16]
【００５７】実施例１１ 実施例１で得られた加工小麦粉２０部、小麦粉２５部、
砂糖３０部、油脂１５部、粉乳２部、卵白粉４部、膨張
剤３．６部、食塩、色素、フレーバー等０．４部を混合
し電子レンジ用蒸しパンミックスを得た。このミックス
１００ｇに水１００ｇ、又は１２５ｇを加え、良く撹拌
し電子レンジ（６００Ｗ）で４分間加熱調理を行った。
尚、加工小麦粉を用いずに小麦粉４５部を用いた以外は
上記と同様にして電子レンジ蒸しパンを調製し比較例１
０とした。得られた電子レンジ蒸しパンの評価を表１７
に示す評価基準に従ってパネラー数１０人で行い、その
平均の結果を表１８に示す。実施例１１で得られた電子
レンジ蒸しパンは通常の小麦粉を用いたミックスに比べ
ソフトでしっとりしており、かつ歯切れがよく、口溶け
が良好な優れた食感を有するものであった。Example 11 20 parts of processed wheat flour obtained in Example 1, 25 parts of wheat flour,
30 parts of sugar, 15 parts of oil and fat, 2 parts of milk powder, 4 parts of egg white powder, 3.6 parts of a swelling agent, 0.4 parts of salt, pigment, flavor and the like were mixed to obtain a steamed bread mix for a microwave oven. 100 g of water or 125 g of water was added to 100 g of this mix, stirred well, and cooked in a microwave oven (600 W) for 4 minutes.
Comparative Example 1 was prepared by preparing a microwave steamed bread in the same manner as above except that 45 parts of wheat flour was used instead of the processed wheat flour.
It was set to 0. The evaluation of the obtained microwave steamed bread is shown in Table 17.
The number of panelists was 10 according to the evaluation criteria shown in Table 1, and the average results are shown in Table 18. The microwave oven-baked bread obtained in Example 11 was softer and more moist than the mix using ordinary wheat flour, had a good crispness, and had a good mouthfeel and excellent texture.
【００５８】[0058]
【表１７】 [Table 17]
【００５９】[0059]
【表１８】 [Table 18]
【００６０】実施例１２ 実施例３で得られた加工穀粉（造粒物の粒径５mmのもの
を粉砕して調製）５０部、クリームパウダー５部、デキ
ストリン５部、乳糖１０部、油脂５部、粉乳１０部、肉
エキス５部、蛋白質加水分解物５部、及び香辛料、調味
料等５部を常法により混合し粉末状ポタージュスープ組
成物を得た。尚、加工穀粉の代わりに大麦粉２５部、コ
ーンスターチ２５部を用いた以外は上記と同様にして粉
末状ポタージュスープ組成物を調製し、比較例１１とし
た。これらのスープ組成物１０部を、２５０rpmで攪拌
中の熱湯１００部に加え更に３分間攪拌後、１０メッシ
ュの篩で篩い、篩の上に残ったダマの重量を測定した。
その結果、生の小麦粉を用いたスープ中のダマの量は
５．５％であったのに対し、加工小麦粉を用いたスープ
中のダマの量は０．１％と極めて少なかった。Example 12 50 parts of processed cereal flour obtained in Example 3 (prepared by crushing granulated product having a particle size of 5 mm), 5 parts cream powder, 5 parts dextrin, 10 parts lactose, 5 parts oil and fat , 10 parts of milk powder, 5 parts of meat extract, 5 parts of protein hydrolyzate, and 5 parts of spices and seasonings were mixed by a conventional method to obtain a powdered potage soup composition. A powdery potage soup composition was prepared in the same manner as above except that 25 parts of barley flour and 25 parts of corn starch were used instead of the processed cereal flour, and Comparative Example 11 was prepared. 10 parts of these soup compositions were added to 100 parts of hot water which was being stirred at 250 rpm, and the mixture was further stirred for 3 minutes, sieved with a 10-mesh sieve, and the weight of the lump remaining on the sieve was measured.
As a result, the amount of lumps in the soup using raw wheat flour was 5.5%, whereas the amount of lumps in the soup using processed wheat flour was extremely small, 0.1%.
【００６１】実施例１３ 実施例１で得られた加工小麦粉１０部、小麦粉９０部を
混合後、食塩２部を溶解した食塩水５０部を加え、１０
分間混捏して麺生地を製造した。この麺生地をロールで
複合後、約１時間放置して熟成した。次いで、段階的に
圧延して厚さ約２．４５mmの麺帯を製造した。この麺帯
を♯１０の切刃で切り出し、多加水生うどんを製造し
た。この生うどんを沸騰水中で１８分間茹でた後、速や
かに水道水にて冷却し茹でうどんを得た。尚、加工小麦
粉を用いずに小麦粉１００部とした以外は上記と同様に
して茹でうどんを得、比較例１２とした。得られた茹で
うどんの評価を表１９に示す評価基準に従ってパネラー
数１０人で行い、その平均の結果を求めたところ、実施
例１３の茹でうどんの評価は４．６であり、比較例１２
の茹でうどんの評価は３．１であり、実施例１３の茹で
うどんは非常に滑らかで粘弾性に富んだ食感であり美味
なものであった。Example 13 10 parts of the processed wheat flour obtained in Example 1 and 90 parts of wheat flour were mixed, and then 50 parts of a salt solution in which 2 parts of salt was dissolved was added thereto.
It was kneaded for minutes to produce a noodle dough. The noodle dough was combined with a roll and then left for about 1 hour for aging. Then, it was rolled in stages to produce noodle strips having a thickness of about 2.45 mm. This noodle band was cut out with a # 10 cutting blade to produce a multi-hydrated raw udon. This raw udon was boiled in boiling water for 18 minutes and then immediately cooled with tap water to obtain boiled udon. Boiled udon was obtained in the same manner as described above, except that 100 parts of wheat flour was used without using processed wheat flour, and Comparative Example 12 was obtained. The obtained boiled udon noodles were evaluated by 10 panelists in accordance with the evaluation criteria shown in Table 19, and the average result was calculated. The evaluation of the boiled udon noodles of Example 13 was 4.6, and Comparative Example 12
The evaluation of boiled udon of No. 3 was 3.1, and the boiled udon of Example 13 was very smooth and had a viscoelastic texture and was delicious.
【００６２】[0062]
【表１９】 [Table 19]
【００６３】実施例１４ 実施例１で得られた加工小麦粉１０部、小麦粉９０部を
混合後、食塩２部を溶解した食塩水４７部を加え、１０
分間混捏して餃子の皮の生地を製造した。この生地をロ
ールで複合後、約１時間放置して熟成した後、段階的圧
延して厚さ約０．８mmの麺帯を製造した。この麺帯を半
径８cmの円形に型抜きし、多加水の餃子の皮を製造し
た。この餃子の皮を用い常法により餃子を作った。尚、
加工小麦粉を用いずに小麦粉１００部とした以外は上記
と同様にして餃子の皮の生地を調製し、更に常法により
餃子を作り比較例１３とした。この餃子をビニール袋に
入れて３ケ月間冷凍保存した物を用いて焼餃子を作っ
た。得られた餃子の評価を表２０に示す評価基準に従っ
てパネラー数１０人で行いその平均の結果を求めたとこ
ろ、実施例１４の餃子の評価は４．４であり、比較例１
３の餃子の評価は２．７であり、実施例１４で得られた
餃子は、耳の部分がなめらかで弾力があり食感の良好な
ものであった。Example 14 10 parts of the processed wheat flour obtained in Example 1 and 90 parts of wheat flour were mixed, and 47 parts of a saline solution in which 2 parts of salt was dissolved was added thereto.
The mixture was kneaded for a minute to prepare a gyoza skin dough. The dough was combined with a roll, left for about 1 hour for aging, and then gradually rolled to produce a noodle strip having a thickness of about 0.8 mm. This noodle band was die-cut into a circle having a radius of 8 cm to produce a gyoza husk with high water content. Gyoza was made by the usual method using this gyoza skin. still,
Comparative Example 13 was prepared by preparing a gyoza skin dough in the same manner as above except that 100 parts of wheat flour was used without using the processed wheat flour, and further making gyoza by a conventional method. This gyoza was put in a plastic bag and frozen for 3 months to prepare a gyoza. The obtained gyoza was evaluated by 10 panelists according to the evaluation criteria shown in Table 20, and the average result was obtained. The evaluation of the gyoza of Example 14 was 4.4, and Comparative Example 1
The evaluation of the gyoza of No. 3 was 2.7, and the gyoza obtained in Example 14 had smooth ears, elasticity and good texture.
【００６４】[0064]
【表２０】 [Table 20]
───────────────────────────────────────────────────── フロントページの続き (51)Int.Cl.5 識別記号 庁内整理番号 ＦＩ 技術表示箇所 Ａ２３Ｌ 1/0522 1/176 1/48 ─────────────────────────────────────────────────── ─── Continuation of the front page (51) Int.Cl. 5 Identification code Internal reference number FI technical display area A23L 1/0522 1/176 1/48
Claims (5)
飽和水蒸気処理することにより得られる加工穀粉。1. A processed cereal flour obtained by granulating cereal flour and subjecting the granulated product to saturated steam treatment under pressure.
理したとき粘度低下を生じず、機械的剪断力処理したと
き粘度低下が２０％以内である請求項１記載の加工穀
粉。2. The processed cereal flour according to claim 1, wherein when the paste solution of the processed cereal flour is heat-treated at 100 ° C. or higher, the viscosity does not decrease, and when the mechanical shearing force treatment causes the viscosity decrease to be 20% or less.
飽和水蒸気処理することを特徴とする加工穀粉の製造
法。3. A method for producing processed flour, which comprises granulating flour and subjecting the granulated product to saturated steam treatment under pressure.
る加工食品用粉体組成物。4. A powder composition for a processed food, which contains the processed cereal flour according to claim 1.
類、麺類、パン粉、スープ・ソース類及びルーから選ば
れるものである請求項４記載の粉体組成物。5. The powder composition according to claim 4, wherein the processed food is selected from fried foods, breads, cakes, noodles, bread crumbs, soups and sauces, and roux.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP05868794A JP3256069B2 (en) | 1993-03-31 | 1994-03-29 | Processed flour, process for producing the same, and powder composition for processed food containing the same |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP7409093 | 1993-03-31 | ||
| JP5-74090 | 1993-03-31 | ||
| JP05868794A JP3256069B2 (en) | 1993-03-31 | 1994-03-29 | Processed flour, process for producing the same, and powder composition for processed food containing the same |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH06335359A true JPH06335359A (en) | 1994-12-06 |
| JP3256069B2 JP3256069B2 (en) | 2002-02-12 |
Family
ID=26399711
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP05868794A Expired - Lifetime JP3256069B2 (en) | 1993-03-31 | 1994-03-29 | Processed flour, process for producing the same, and powder composition for processed food containing the same |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3256069B2 (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001054350A (en) * | 1999-08-18 | 2001-02-27 | Nisshin Flour Milling Co Ltd | Production of bread crumb |
| JP2002065195A (en) * | 2000-08-29 | 2002-03-05 | Nitto Seifun Kk | Frying coating material and fried food using the same |
| JP2012529288A (en) * | 2009-08-05 | 2012-11-22 | シージェイ チェイルジェダン コーポレーション | Oil absorption reduced batter mix composition |
| JP2015002706A (en) * | 2013-06-21 | 2015-01-08 | 株式会社日清製粉グループ本社 | Flour composition for food product containing rice flour |
| JP2018064489A (en) * | 2016-10-18 | 2018-04-26 | 日清製粉株式会社 | Material for noodle and process for producing the same, and noodle containing the same |
| US20180125101A1 (en) * | 2012-01-25 | 2018-05-10 | Cargill, Incorporated | Pellets comprising starch |
| WO2023212792A1 (en) * | 2022-05-03 | 2023-11-09 | Vezzani Marco | Method for producing lipophobic breading flour and respective product obtained |
-
1994
- 1994-03-29 JP JP05868794A patent/JP3256069B2/en not_active Expired - Lifetime
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2001054350A (en) * | 1999-08-18 | 2001-02-27 | Nisshin Flour Milling Co Ltd | Production of bread crumb |
| JP2002065195A (en) * | 2000-08-29 | 2002-03-05 | Nitto Seifun Kk | Frying coating material and fried food using the same |
| JP2012529288A (en) * | 2009-08-05 | 2012-11-22 | シージェイ チェイルジェダン コーポレーション | Oil absorption reduced batter mix composition |
| US20180125101A1 (en) * | 2012-01-25 | 2018-05-10 | Cargill, Incorporated | Pellets comprising starch |
| JP2015002706A (en) * | 2013-06-21 | 2015-01-08 | 株式会社日清製粉グループ本社 | Flour composition for food product containing rice flour |
| JP2018064489A (en) * | 2016-10-18 | 2018-04-26 | 日清製粉株式会社 | Material for noodle and process for producing the same, and noodle containing the same |
| WO2023212792A1 (en) * | 2022-05-03 | 2023-11-09 | Vezzani Marco | Method for producing lipophobic breading flour and respective product obtained |
Also Published As
| Publication number | Publication date |
|---|---|
| JP3256069B2 (en) | 2002-02-12 |
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