WO2021095827A1 - Method for producing heated and ground wheat flour, heated and ground wheat flour, mix for bakery foods and method for producing same - Google Patents
Method for producing heated and ground wheat flour, heated and ground wheat flour, mix for bakery foods and method for producing same Download PDFInfo
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- WO2021095827A1 WO2021095827A1 PCT/JP2020/042357 JP2020042357W WO2021095827A1 WO 2021095827 A1 WO2021095827 A1 WO 2021095827A1 JP 2020042357 W JP2020042357 W JP 2020042357W WO 2021095827 A1 WO2021095827 A1 WO 2021095827A1
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- wheat flour
- heat
- mass
- treated wheat
- flour
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- NLXLAEXVIDQMFP-UHFFFAOYSA-N Ammonia chloride Chemical compound [NH4+].[Cl-] NLXLAEXVIDQMFP-UHFFFAOYSA-N 0.000 description 2
- ATRRKUHOCOJYRX-UHFFFAOYSA-N Ammonium bicarbonate Chemical compound [NH4+].OC([O-])=O ATRRKUHOCOJYRX-UHFFFAOYSA-N 0.000 description 2
- 229920000881 Modified starch Polymers 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
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- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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- 229910052700 potassium Inorganic materials 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D10/00—Batters, dough or mixtures before baking
- A21D10/002—Dough mixes; Baking or bread improvers; Premixes
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
- A21D6/003—Heat treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
- B02C11/00—Other auxiliary devices or accessories specially adapted for grain mills
- B02C11/08—Cooling, heating, ventilating, conditioning with respect to temperature or water content
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B02—CRUSHING, PULVERISING, OR DISINTEGRATING; PREPARATORY TREATMENT OF GRAIN FOR MILLING
- B02C—CRUSHING, PULVERISING, OR DISINTEGRATING IN GENERAL; MILLING GRAIN
- B02C9/00—Other milling methods or mills specially adapted for grain
- B02C9/02—Cutting or splitting grain
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/24—Heat, thermal treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2300/00—Processes
- A23V2300/41—Shearing
Definitions
- the present invention relates to heat-treated wheat flour used in the production of bakery foods such as breads and a bakery food mix using the heat-treated wheat flour.
- Patent Document 3 describes as a crushed heat-treated wheat flour capable of producing bakery foods having a moist and chewy texture and less likely to deteriorate over time, 15 parts by mass or more and 40 parts by mass of water with respect to 100 parts by mass of wheat flour.
- a method for producing crushed heat-treated wheat flour is described, which comprises a step of adding parts or less to obtain a mixture, heating the mixture at an atmospheric temperature of 70 ° C. or higher and lower than 100 ° C. for 3 seconds or longer and 60 seconds or shorter, and then crushing the mixture.
- JP-A-2002-253111 Japanese Unexamined Patent Publication No. 2000-262205 Japanese Unexamined Patent Publication No. 2017-35074
- the subject of the present invention is to have a moist and chewy texture (hereinafter, also simply referred to as "moist and moist”), to have a sufficient volume and a fine internal phase, and to have a texture over time.
- the present invention relates to providing a crushed heat-treated wheat flour and a bakery food mix capable of producing a bakery food that is less likely to deteriorate, having excellent secondary processability, and efficiently producing the bakery food.
- 100 parts by mass of wheat flour and 20 parts by mass or more and 55 parts by mass or less of water and / or steam at 70 ° C. or higher are combined to obtain a mixture, and the mixture is prepared at an atmospheric temperature of 80 ° C. or higher and 120 ° C. or lower.
- the present invention has a heat of gelatinization of 10 or more and 55 or less when the heat of gelatinization when untreated is 100.
- the gluten vitality when untreated is 100, it has a gluten vitality of 50 or more and 90 or less.
- It is a pulverized heat-treated wheat flour having a particle size distribution of 90% by mass or more in which particles having a particle size of 400 ⁇ m or less and a viscosity of 1 Pa ⁇ s or more and 4 Pa ⁇ s or less when water is added to 500% by mass of the flour at 25 ° C.
- the present invention provides a bakery food mix containing the pulverized heat-treated wheat flour. Further, in the present invention, with respect to 100 parts by mass of the total amount of the crushed heat-treated wheat flour and the non-heated wheat flour, 1 part by mass or more and 40 parts by mass or less of the crushed heat-treated wheat flour and 60 parts by mass or more and 99 parts by mass or less of the non-heated wheat flour. Provided is a method for producing a bakery food mix.
- the crushed heat-treated wheat flour refers to wheat flour that has been subjected to both crushing treatment and heat treatment.
- the method for producing the pulverized heat-treated wheat flour of the present invention will be described.
- 100 parts by mass of wheat flour and 20 parts by mass or more and 55 parts by mass or less of water and / or water vapor at 70 ° C. or higher are combined to obtain a mixture, and the mixture is 80 ° C. or higher and 120 parts by mass. It has a step of heating at an atmospheric temperature of ° C. or lower for 3 seconds or more and 60 seconds or less, setting the temperature of the mixture to 80 ° C. or higher and 100 ° C. or lower, and then pulverizing.
- One of the features of the method for producing crushed heat-treated wheat flour of the present invention is that water and / or steam heated to a predetermined temperature or higher in advance is combined with wheat flour to obtain a mixture, and the mixture is heat-treated.
- the process of obtaining a mixture by combining water and / or steam and wheat flour is also referred to as a mixing process.
- Patent Document 3 describes that a mixture of water and wheat flour is heat-treated, but does not describe that water mixed with wheat flour is heat-treated in advance.
- ⁇ of starch in wheat flour is compared with the case of mixing with unheated water.
- the water added to the wheat flour is heated to 70 ° C. or higher, preferably 75 ° C. or higher, and more preferably 80 ° C. or higher.
- the water temperature of the water mixed with the wheat flour is heated to 70 ° C. or higher, the starch in the wheat flour was sufficiently pregelatinized, the moist and moist texture of the bakery food was excellent, and the change in the texture over time was suppressed. It becomes a thing.
- the water temperature referred to in the present specification is a water temperature under normal pressure, and the upper limit is usually 100 ° C.
- the temperature of the steam is, for example, 100 ° C. or higher and 150 ° C. or lower. It is preferable in terms of suppression and the like, and more preferably 110 ° C. or higher and 130 ° C. or lower.
- the mixture of wheat flour and water and / or steam does not have to be a homogeneous mixture, and may be in a mixed state.
- the process of combining wheat flour with water and / or steam to obtain a mixture of wheat flour and water and / or steam does not require an operation for homogenization such as stirring.
- homogenization treatment such as stirring when obtaining a mixture of wheat flour and water and / or steam is not excluded from the present invention, and should be appropriately performed according to the required use and quality of the pulverized heat-treated wheat flour. Can be done.
- a mixture of wheat flour and water and / or steam may be obtained by adding water and / or steam to the flour, or may be obtained by adding wheat flour to water and / or steam, but the flour may be obtained. Adding water and / or steam is advantageous in terms of uniformity and convenience of mixing and stirring.
- the amount of water and / or steam mixed with the wheat flour in the above-mentioned mixing treatment is a predetermined amount.
- the amount of water and / or water vapor is the amount of water when only water is added, and the amount of water vapor when only water vapor is added, and water and water vapor are added. In the case, it is the sum of both.
- the amount of water and / or water vapor mixed with wheat flour needs to be 20 parts by mass or more and 55 parts by mass or less with respect to 100 parts by mass of wheat flour. When the amount of water added is 20 parts by mass or more, the starch in the wheat flour is sufficiently pregelatinized to obtain a moist and good texture, and the texture is maintained over time.
- the amount of water and / or water vapor mixed with wheat flour is preferably 23 parts by mass or more and 50 parts by mass or less, more preferably 23 parts by mass or more and less than 50 parts by mass, and 25 parts by mass with respect to 100 parts by mass of wheat flour. It is particularly preferable that the amount is 45 parts by mass or more.
- the water and / or water vapor (hereinafter, also referred to as "moisture”) to be combined with the wheat flour may be only water or only water vapor, but the inclusion of water makes the starch more homogeneously gelatinized. It is preferable in that it can be used.
- the proportion of water in the total amount of both is preferably 50% by mass or more and 95% by mass or less in terms of gelatinization of starch, and 65% by mass or more and 90% by mass or less. Is more preferable.
- a specific amount of water vapor can be obtained by converting all the water vapor into water vapor.
- a mixture of water and / or steam at a predetermined temperature and wheat flour is heated at an ambient temperature of 80 ° C. or higher and 120 ° C. or lower for 3 seconds or longer and 60 seconds or shorter (hereinafter, this treatment is simply “heating”. Also called “processing”).
- the “atmospheric temperature” here is the air temperature of the space around the mixture (wheat flour) to be heated, not the temperature of the mixture itself (the temperature of the mixture).
- the ambient temperature is 80 ° C. or higher and the heating time is 3 seconds or longer, the temperature of the mixture can be easily set to 80 ° C. or higher, and the starch in the wheat flour can be sufficiently pregelatinized. Further, when the ambient temperature is 120 ° C.
- the heating time is 60 seconds or less
- the temperature of the mixture can be easily set to 100 ° C. or lower. From these points, the heating time is preferably 4 seconds or more and 30 seconds or less. Further, preferably, the ambient temperature is 92 ° C. or higher and 110 ° C. or lower.
- mixing of wheat flour and water and heating may be performed at the same time, or heating may be performed after mixing. For example, by putting the flour and the water into the container in which the internal atmosphere has been heated in advance, the flour and the water can be mixed at the same time as the heating. In that case, the start of the heating time is the time when the flour and water are put into the container.
- the temperature of the mixture is set to 80 ° C. or higher and 100 ° C. or lower in the heat treatment.
- the temperature of the mixture is 80 ° C. or higher, the starch in the wheat flour is sufficiently pregelatinized, and a moist, moist and good texture can be obtained.
- the temperature is 100 ° C. or lower, a moist and good texture can be obtained, and a bakery food having excellent workability, appearance (volume), and internal phase can be obtained.
- the temperature of the mixture is preferably 83 ° C. or higher and 98 ° C. or lower, and more preferably 85 ° C. or higher and 95 ° C. or lower.
- the temperature of the mixture may reach 80 ° C. or higher and 100 ° C. or lower even once during the heat treatment.
- the temperature of the mixture can be measured at the completion of the heat treatment. As described above, if the temperature is 80 ° C. or higher and 100 ° C. or lower even once during the heat treatment, the temperature of the mixture at which the heat treatment is completed is 80 ° C. or higher and 100 ° C. or higher. It may be outside the range of ° C or lower.
- the temperature and amount of water to be combined with the flour in the mixing treatment should be within the above range, and the time from the time when the flour and the water are mixed to the time when the heat treatment is started. And further, the atmospheric temperature and the heating time in the heat treatment may be adjusted within the above ranges. It is preferable that the mixing of the wheat flour and the water at a predetermined temperature and the heat treatment are continuously performed in order to keep the temperature of the mixture at the completion of heating within the range described later.
- Continuous means, for example, that the mixing of wheat flour and water at a predetermined temperature and the start of heating are performed within a few seconds, and the wheat flour and water are put into the above-mentioned containers in which the internal atmosphere has been heated in advance.
- the temperature of the mixture is used.
- the heat treatment according to the present invention is not particularly limited and can be carried out using a known heating device, but preferably, a device for performing the heat treatment by adding water and / or steam in order to gelatinize the starch in the wheat flour. Can be used.
- the heat treatment can be carried out using a known heating device such as an autoclave or a steam oven.
- a known heating device such as an autoclave or a steam oven.
- the internal atmosphere of the closed container may be preheated to a desired temperature.
- a mechanism for appropriately stirring may be provided inside the closed container.
- the pressurization may be performed by heated steam in a closed container.
- wheat flour and water are introduced into a closed container, and the mixture is stirred as necessary, at the same time as the introduction or before or after the introduction (preferably).
- a treatment of introducing saturated steam into the container and heating under pressure can be mentioned (in this case, the amount of saturated steam is included in the amount of steam added to the flour. ).
- These processes can be carried out using, for example, a uniaxial or biaxial extruder. In these cases, the water vapor introduced into the container comes into direct contact with the wheat flour, so such treatment is a heat treatment in which the water vapor comes into direct contact with the wheat flour.
- Examples of the flour used as a raw material for the crushed heat-treated flour of the present invention include strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour, etc., and one of these is used alone or in combination of two or more. be able to.
- wheat flour obtained by milling domestic wheat hereinafter, also referred to as “domestic wheat flour” is preferable.
- domestic wheat flour as a raw material, a moist and chewy texture is particularly excellent.
- the quality of wheat changes greatly due to the influence of the soil and climate in which it is cultivated, and even if the same variety of wheat is produced in different regions, the quality will differ. It is considered that the above evaluation results are different because there is a difference in quality between domestic wheat and foreign wheat.
- both existing domestic wheat varieties and wheat varieties derived from them are used. be able to.
- one kind of domestic wheat flour made from a wheat variety selected from the group consisting of existing domestic wheat varieties and derivative varieties thereof can be used alone or in combination of two or more kinds.
- Examples of the existing domestic wheat varieties include the following as wheat varieties registered in Japan to date.
- Domestic wheat varieties are strong as low-strength type (sometimes called “low-strength flour”) or medium-strength type (sometimes called “medium-strength flour”) from the viewpoint of variety characteristics and milling properties. It is roughly divided into systems (sometimes called “strong flour”).
- the wheat used as a raw material for the domestic wheat flour used in the present invention is preferably medium-strength or strong-based.
- Wheat flour of strong domestic wheat varieties usually has a protein content of 10.5 to 14% by mass
- wheat flour of medium-strength domestic wheat varieties usually has a protein content of 8.0 to 10.5% by mass.
- the protein content referred to here can be measured as the total crude protein content in the gluten vitality measurement described later.
- those preferably used in the present invention are at least one selected from Yumechi, Haruyutaka, Haruyo Koi, Kitahonami, Chikugoizumi and derivative varieties of these varieties. It is preferable in that it gives a moist and good texture to the obtained bakery food.
- Kitahonami accounted for 43% of the total domestic wheat acreage, Haruyo Koi 6%, Yumechi 6%, Chikugoizumi 6%, etc. It is a typical variety of wheat.
- the proportion of wheat flour of domestic wheat varieties in the wheat flour used as the raw material of the pulverized heat-treated wheat flour is preferably 30% by mass or more, preferably 50% by mass or more, from the viewpoint of improving the texture described above. Is more preferable, and is particularly preferably 70% by mass or more, and may be 100% by mass. Further, even when foreign wheat flour is used as the raw material of the pulverized heat-treated wheat flour, it is preferable to use a medium-strength type or a strong type as the foreign wheat flour. Wheat flour of strong foreign wheat varieties usually has a protein content of 10.5 to 14% by mass, and wheat flour of medium-strength foreign wheat varieties usually has a protein content of 8.0 to 10.5% by mass.
- a mixture containing wheat flour and heated water is heat-treated as described above, and then the obtained heat-treated wheat flour is crushed.
- the heated mixture is pulverized without going through a granulation step.
- the granulation step refers to a step of turning the heated mixture into particles to form dough particles. Examples of the granulation step include a granulation step using an extrusion granulator, a mixing granulator, and the like.
- the stretched dough is cut and granulated, or when a kneader is used for the above-mentioned heat treatment, the mixture extruded from the kneader is cut into small pieces. Then, there is a step of granulating.
- the particle size of the dough particles is preferably 1 mm to 50 mm, preferably 5 mm to 20 mm.
- the heated mixture is pulverized without going through the granulation step, which has the advantages of shortening the production time and saving the space of the production equipment.
- the crushing method is not particularly limited and a known method can be used.
- roll type crushing, impact type crushing, airflow type crushing, pin mill type crushing and the like can be used.
- pin mill type crushing or airflow type crushing can be preferably used.
- the pulverization is preferably performed to a particle size of the pulverized heat-treated wheat flour of the present invention described later, specifically, a particle size in which the proportion of particles of 400 ⁇ m or less is 90% by mass or more, and 91.5% by mass or more. More preferably, it is 93% by mass or more.
- the heat-treated wheat flour may be subjected to a drying treatment prior to crushing the heat-treated wheat flour.
- a drying treatment can be performed more appropriately by drying it before pulverization.
- the drying treatment can be carried out by known methods such as shelf drying, hot air drying, and fluidized bed drying. Moreover, you may perform drying at the same time as pulverization.
- the drying temperature at the time of drying is preferably more than 100 ° C. and 170 ° C.
- ° C. or lower preferably from the viewpoint of shortening the drying time and workability of bread making using heat-treated powder, more preferably 105 ° C. or higher and 170 ° C. or lower, 120.
- the temperature of ° C. or higher and 150 ° C. or lower is particularly preferable.
- the pulverized heat-treated wheat flour of the present invention has a gelatinization heat of 10 or more and 55 or less when the gelatinization heat when untreated is 100, and 50 or more and 90 when the gluten vitality when untreated is 100.
- Particles having the following gluten vitality and a particle size of 400 ⁇ m or less have a particle size distribution of 90% by mass or more, and the viscosity when hydrated to 500% by mass with respect to flour at 25 ° C. is 1 Pa ⁇ s or more and 4 Pa ⁇ s or less. Is.
- the crushed heat-treated wheat flour of the present invention has excellent water absorption and swelling property when the gelatinization heat is 55 or less, and has a good chewy texture when breads are prepared.
- the heat of gelatinization is 10 or more, when breads are prepared, the stickiness of the dough is suppressed, the moist and chewy texture is improved, and the workability is improved. From these points, the heat of gelatinization is preferably 13 or more and 50 or less, and more preferably 15 or more and 47 or less.
- the crushed heat-treated wheat flour of the present invention has a gelatinization heat of 90 or less when the gluten vitality is untreated, so that a moist and moist texture can be obtained in the obtained bakery food.
- the heat of gelatinization when the gluten vitality is untreated is 50 or more, for example, the volume of breads obtained by using the gluten vitality is increased, the internal phase is finer, and the bread is moist.
- the chewy texture is good.
- the gluten vitality is preferably 55 or more and 85 or less, and more preferably 60 or more and 80 or less.
- the crushed heat-treated wheat flour of the present invention has a viscosity of 1 Pa ⁇ s or more, which improves water absorption and swelling property in the wheat flour. Excellent feeling. Further, when the viscosity is 4 Pa ⁇ s or less, the disintegration of starch granules is suppressed, the dough is not sticky, water separation can be delayed, the volume after baking can be increased, and a fine internal phase can be obtained. Moreover, it has an excellent moist and chewy texture.
- the pulverized heat-treated wheat flour of the present invention preferably has a viscosity of 1.1 Pa ⁇ s or more and 3.7 Pa ⁇ s or less, and 1.2 Pa ⁇ s or more and 3.5 Pa ⁇ s or less. Is more preferable.
- the proportion of particles having a particle size of 400 ⁇ m or less is 90% by mass or more, so that the flour quickly dissolves in water when preparing dough for breads, for example, and the dough is less sticky.
- the texture after baking is excellent and the roughness can be suppressed.
- the particles having a particle size of 400 ⁇ m or less in the pulverized heat-treated wheat flour of the present invention are more preferably 91.5% by mass or more, and further preferably 93% by mass or more.
- the crushed heat-treated wheat flour having the above-mentioned heat of gelatinization, gluten vitality, particle size and viscosity within the above ranges is suitably produced by the above-mentioned method for producing crushed heat-treated wheat flour of the present invention.
- the heat of gelatinization, gluten vitality, particle size, and viscosity in the present invention are measured as follows.
- the untreated flour refers to wheat flour obtained by milling wheat of the same brand as the crushed heat-treated wheat flour to be measured and before heat treatment.
- ⁇ Measurement of gelatinization heat >> Using a differential scanning calorimeter (manufactured by Seiko Co., Ltd.), an aluminum capsule in which 4 times the amount of distilled water was added to the amount of dry matter in the crushed heat-treated wheat flour and an aluminum capsule in which only the same amount of distilled water was added were used as a comparative control. The temperature is raised from 25 ° C. to 140 ° C. at 5 ° C.
- the endothermic energy generated when gelatinized is expressed as the heat of gelatinization (J / g) per 1 g of dry matter.
- the relative value of the heat of gelatinization thus obtained when the heat of gelatinization of the untreated flour is 100 is taken as the heat of gelatinization of the pulverized heat-treated wheat flour.
- the liquid is distilled and titrated (0.1N sulfuric acid is used for titration), and the soluble crude protein content of the sample (wheat flour) is determined by the following formula.
- Soluble crude protein content (%) 0.14 x (TB) x F x N x (100 / S) x (1/25)
- T 0.1 amount of sulfuric acid required for titration (mL)
- B 0.1 amount of sulfuric acid required for blank titration (mL)
- F Titer of 0.1 specified sulfuric acid used for titration (measured at the time of use or use a commercially available product with a titer indication)
- N Nitrogen protein conversion factor (5.70)
- S Weighing amount of sample (g)
- ⁇ Measurement of particle size Sift 500 g of flour for 60 seconds using a sieve with a 400 ⁇ m opening. Weigh the flour remaining on the test sieve and divide by 500 g.
- the room temperature at the time of measurement is 25 ° C, and the humidity is 70 ° C.
- the water content of wheat flour at the time of particle size measurement shall be in the range of 8.0% by mass to 15.0% by mass. The water content can be measured by the heat drying method.
- the crushed heat-treated wheat flour of the present invention can be secondarily processed and used for various food uses, and bakery foods are a typical use.
- the bakery food referred to in the present invention is made by baking and steaming a fermented or non-fermented dough obtained by using flour as a main raw material and adding auxiliary materials such as yeast, leavening agent, water, salt and sugar as necessary.
- a food obtained by heat treatment such as frying.
- bakery foods to which the present invention can be applied include breads and confectioneries. Examples of breads include bread, French bread, bread rolls, koppe bread, croissants, and pizza. Examples of confectionery include donuts, dorayaki, sponge cakes, butter cakes, pancakes, pancakes, muffins, cookies and the like.
- the crushed heat-treated wheat flour of the present invention can be used as a raw material for a bakery food mix.
- the bakery food mix of the present invention contains the pulverized heat-treated wheat flour obtained by the method for producing the pulverized heat-treated wheat flour of the present invention or the pulverized heat-treated wheat flour of the present invention.
- the present inventor has a moist and chewy texture, and has a sufficient volume and texture. It has been found that a bakery food having a fine internal phase and in which the texture is less likely to deteriorate over time can be obtained.
- the crushed heat-treated wheat flour obtained by the method for producing the crushed heat-treated wheat flour of the present invention there are various physical properties and properties of the crushed heat-treated wheat flour obtained by the method for producing the crushed heat-treated wheat flour of the present invention, and it is necessary to develop from the method for specifying the physical properties to clarify all of them and file an application. Therefore, long-term research is required, which is practically impossible in the field of foods with short product life. Therefore, in the present application, it is defined as the composition of the bakery food mix to contain the crushed heat-treated wheat flour obtained by the method for producing the crushed heat-treated wheat flour of the present invention. As described above, at the time of filing, there was a situation in which it was impossible or almost impractical to directly identify the product by its structure or characteristics other than what is described in the present specification.
- the bakery food mix of the present invention may contain non-heat-treated wheat flour in addition to the crushed heat-treated wheat flour obtained by the method for producing crushed heat-treated wheat flour of the present invention or the crushed heat-treated wheat flour of the present invention. It is preferable in that it is easy to improve the appearance and the internal phase.
- non-heat-treated wheat flour untreated wheat flour that has not been heat-treated can be used, and examples thereof include strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour, and one of these alone or two. The above can be used in combination.
- wheat flour made from either foreign or domestic wheat can be used. In particular, when domestic wheat flour is used as the raw material for the pulverized heat-treated wheat flour, it is preferable to use wheat flour made from foreign wheat as the non-heat-treated wheat flour in terms of availability.
- the blending amount of the crushed heat-treated wheat flour is preferably 1 part by mass or more and 40 parts by mass or less based on 100 parts by mass of the total of the crushed heat-treated wheat flour and the non-heat-treated wheat flour. ..
- the blending amount of the pulverized heat-treated wheat flour is set to 1 part by mass or more, it becomes easier to obtain the effect of improving the texture in the bakery food.
- the blending amount of the crushed heat-treated wheat flour to 40 parts by mass or less, the confectionery and bread making properties are improved.
- the blending amount of the crushed heat-treated wheat flour in the bakery food mix is 100 parts by mass in total of the crushed heat-treated wheat flour and the non-heat-treated wheat flour, and the blending amount of the crushed heat-treated wheat flour is 5 parts by mass or more and 40 parts by mass or less. It is more preferable that the amount is 10 parts by mass or more and 40 parts by mass or less.
- the blending amount of the non-heated wheat flour is highly effective in improving workability, texture, appearance, and internal phase.
- the ratio of the total amount of the pulverized heat-treated wheat flour and the non-heat-treated wheat flour in the bakery food mix is preferably 50% by mass or more, more preferably 55% by mass or more, and particularly preferably 60% by mass or more.
- the above amount is preferable in general bread applications because it has a high effect of improving workability, texture, appearance, and internal phase.
- the bakery food mix may contain ingredients other than the above-mentioned crushed heat-treated wheat flour and non-heat-treated wheat flour.
- flour other than wheat flour such as rye flour, barley flour, buckwheat flour, rice flour, bean flour, corn flour; horse bell starch, corn starch, waxy starch, wheat starch, and pregelatinization, etherification, esterification, cross-linking, Processed starch that has been treated with oxidation, etc .
- swelling agents or yeasts such as sodium hydrogen carbonate, baking powder, ammonium carbonate, ammonium hydrogen carbonate, ammonium chloride; fats and oils such as salad oil; sugars such as sugar; whole eggs, egg whites, egg yolks Eggs such as: milk, non-fat dry powder, butter and other dairy products; salts such as salt; emulsifiers, thickeners, acidulants, fragrances, spices, coloring agents, fruit juices, fruits, vitamins, etc.
- One type can be used alone or two or more types can be used in combination. These other components may be mixed together at the time of mixing the crushed heat-treated wheat flour and the non-heat-treated wheat flour, may be mixed in advance with one of the crushed heat-treated wheat flour and the non-heat-treated wheat flour, or the crushed heat-treated wheat flour. And non-heat-treated wheat flour may be mixed and then further mixed.
- Examples 1 to 23, Comparative Examples 1 to 8 A closed container equipped with a heat jacket and a uniaxial extruder was heated to the atmospheric temperature shown in Table 1 in advance. Specifically, a closed container was heated from the outside by a heat jacket using steam as a heat source, and the ambient temperature inside the container was brought to the temperature shown in Table 1. Then, wheat flour obtained by milling the wheat varieties and brands listed in Table 1 was prepared. Water and steam heated to the predetermined temperature shown in Table 1 were prepared in the amounts shown in Table 1. Wheat flour and the heated water and / or steam are mixed in the closed container, heated in the closed container set to the predetermined atmospheric temperature for a predetermined time as shown in Table 1, and then the closed container. Ejected from.
- the temperature of the mixture at the completion of heating was the temperature shown in Table 1.
- the mixture after the heat treatment was dried at 130 ° C. by shelf drying without going through the granulation step, and then the crushed heat-treated wheat flour obtained by the pin mill was crushed to the particle size shown in Table 1, and the mixture particles were used as the crushed heat-treated wheat flour. Recovered.
- the particle size of the obtained crushed heat-treated wheat flour, the heat of gelatinization (heat ratio of gelatinization) when the heat of gelatinization when untreated is 100
- the gluten vitality gluten
- Vitality ratio and the viscosity when water was added to 500% by mass of flour at 25 ° C. were measured by the above methods.
- the inside of the container was heated under pressure by the water and steam used above.
- Heat-treated wheat flour was obtained in the same manner as in Example 18 except that crushing was not performed after the heat treatment, and the grain size, the heat of gelatinization (heat ratio of gelatinization) when the heat of gelatinization when untreated was 100, and the untreated.
- the gluten vitality (gluten vitality ratio) when the gluten vitality at the time of 100 was set to 100, and the viscosity when water was added to 500% by mass of flour at 25 ° C. were measured by the above methods.
- the wheat flour obtained by milling the wheat varieties shown in Table 1 is crushed as it is with a pin mill, and the grain size, the heat of gelatinization (heat ratio of gelatinization) when the heat of gelatinization when untreated is 100, and the heat of gelatinization when not treated.
- the gluten vitality (gluten vitality ratio) when the gluten vitality was set to 100, and the viscosity when water was added to 500% by mass of the flour at 25 ° C. were measured by the above methods.
- Comparative Example 9 without pulverization, heat treatment was performed. It can be seen that Comparative Example 10 which did not exist is outside the range of heat of gelatinization, gluten vitality, particle size distribution or viscosity of the present invention, and is inferior in any one of workability, texture, appearance and internal phase.
- Test Example 2 In Test Example 1, the crushed heat-treated wheat flour obtained in Example 2 or 6 was used as the crushed heat-treated wheat flour to be evaluated, and the blending amount of this and the strong flour (wheat flour obtained by milling 1 CW of wheat) as the non-heat-treated wheat flour is shown in Table 2.
- Bread was produced by the above (method for producing bread) by appropriately changing the amount to the above-mentioned predetermined amount. The obtained bread was allowed to stand at room temperature (25 ° C.) for 1 day. The workability, texture, appearance (volume), and internal phase of bread during bread production were evaluated by 10 specialized panelists based on the same evaluation criteria as in Test Example 1. The results are shown in Table 2.
- the bakery food mix of each of the production examples containing the crushed heat-treated wheat flour in an amount of 1 to 40 parts by mass has workability, texture, and so on. It can be seen that both the appearance and the internal phase are excellent.
- the crushed heat-treated wheat flour produced by the production method of the present invention the crushed heat-treated wheat flour of the present invention, and the bakery food mix using them, the texture is moist and chewy, and the texture is sufficient.
- a bakery food that has a fine internal phase and is less likely to deteriorate over time can be obtained.
- the crushed heat-treated wheat flour produced by the production method of the present invention, the crushed heat-treated wheat flour of the present invention, and the bakery food mix using them are excellent in secondary processing suitability, so that the dough becomes sticky in the manufacturing process. It is less likely to occur, has excellent workability, and can efficiently produce the bakery food.
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Abstract
The present invention pertains to a method for producing a heated and ground wheat flour, said method comprising steps of adding 20-55 parts by mass inclusive of water at 70°C or higher and/or steam to 100 parts by mass of wheat flour to give a mixture, heating the mixture at an atmospheric temperature of 80-120°C inclusive for 3-60 seconds inclusive, adjusting the temperature of the mixture to 80-100°C inclusive, and then grinding. Also, the present invention pertains to a heated and ground wheat flour having a gelatinization heat of 10-55 inclusive when the gelatinization heat in the untreated state is referred to as 100, having a gluten vitality of 50-90 inclusive when the gluten vitality in the untreated state is referred to as 100, having a particle size distribution wherein the ratio of particles with a particle diameter of 400 μm or less is 90 mass% or more, and having a viscosity of 1-4 Pa•s inclusive when mixed with 500 mass%, relative to the wheat flour, of water at 25°C.
Description
本発明は、パン類等のベーカリー食品の製造に用いられる熱処理小麦粉及びそれを利用したベーカリー食品用ミックスに関する。
The present invention relates to heat-treated wheat flour used in the production of bakery foods such as breads and a bakery food mix using the heat-treated wheat flour.
パン類、菓子類などのベーカリー類は、嗜好性の多様化により様々な風味、食感を特徴とする製品が市販されている。その中で、近年は、しっとり又は/及びもっちりした食感への要望が高まっている。
従来、パン類、菓子類等のベーカリー食品にしっとり又は/及びもっちりとした食感を付与する方法が種々提案されている。
例えば、原料にα化澱粉又はα化穀粉を使用する方法が提案されている(特許文献1)。しかし、α化澱粉又は従来のα化穀粉は、生地にべたつきを生じさせ作業性を悪化させると同時に、得られた食品の食感をべたついたものにさせるという問題点がある。更に、澱粉は小麦粉よりも風味が劣るという難点もある。 As for bakeries such as breads and confectionery, products having various flavors and textures are commercially available due to diversification of tastes. Among them, in recent years, there has been an increasing demand for a moist or / and chewy texture.
Conventionally, various methods have been proposed for imparting a moist or / and chewy texture to bakery foods such as breads and confectioneries.
For example, a method of using pregelatinized starch or pregelatinized grain flour as a raw material has been proposed (Patent Document 1). However, pregelatinized starch or conventional pregelatinized flour has a problem that the dough becomes sticky and the workability is deteriorated, and at the same time, the texture of the obtained food is made sticky. In addition, starch has the disadvantage of being inferior in flavor to wheat flour.
従来、パン類、菓子類等のベーカリー食品にしっとり又は/及びもっちりとした食感を付与する方法が種々提案されている。
例えば、原料にα化澱粉又はα化穀粉を使用する方法が提案されている(特許文献1)。しかし、α化澱粉又は従来のα化穀粉は、生地にべたつきを生じさせ作業性を悪化させると同時に、得られた食品の食感をべたついたものにさせるという問題点がある。更に、澱粉は小麦粉よりも風味が劣るという難点もある。 As for bakeries such as breads and confectionery, products having various flavors and textures are commercially available due to diversification of tastes. Among them, in recent years, there has been an increasing demand for a moist or / and chewy texture.
Conventionally, various methods have been proposed for imparting a moist or / and chewy texture to bakery foods such as breads and confectioneries.
For example, a method of using pregelatinized starch or pregelatinized grain flour as a raw material has been proposed (Patent Document 1). However, pregelatinized starch or conventional pregelatinized flour has a problem that the dough becomes sticky and the workability is deteriorated, and at the same time, the texture of the obtained food is made sticky. In addition, starch has the disadvantage of being inferior in flavor to wheat flour.
また、もっちりとした食感を有するパン類の製造方法として、原料小麦粉の一部を熱水と混合後、低温で長時間熟成することによって小麦粉中の澱粉をα化させた生地を使用する湯種製法が知られている(特許文献2)。ところが、本製法には、品質の安定に温度条件等の制御が必要なこと、製造に長時間を要すること等の課題があり、特に小規模ベーカリーではその実施が困難であるのが現状である。
In addition, as a method for producing breads having a chewy texture, a dough obtained by pregelatinizing the starch in the flour by mixing a part of the raw wheat flour with hot water and then aging it at a low temperature for a long time is used. A method for producing hot water is known (Patent Document 2). However, this manufacturing method has problems such as the need to control temperature conditions for stable quality and the long time required for manufacturing, and it is difficult to implement this method especially in small-scale bakeries. ..
更に特許文献3には、しっとりもっちりとした食感を有し、経時的劣化が起こり難いベーカリー食品を製造可能な粉砕熱処理小麦粉として、小麦粉100質量部に対し、水を15質量部以上40質量部以下加えて混合物を得、該混合物を70℃以上100℃未満の雰囲気温度で3秒間以上60秒間以下加熱した後、粉砕する工程を有する粉砕熱処理小麦粉の製造方法が記載されている。しかしながら、この方法では、小麦粉中の澱粉のα化が十分でないため、特許文献1や特許文献2で得られる処理小麦粉を用いる場合と比較して、得られるパン等の品質、特にしっとりもっちりした食感及びその経時的劣化の抑制の点でなお改善の余地があった。
Further, Patent Document 3 describes as a crushed heat-treated wheat flour capable of producing bakery foods having a moist and chewy texture and less likely to deteriorate over time, 15 parts by mass or more and 40 parts by mass of water with respect to 100 parts by mass of wheat flour. A method for producing crushed heat-treated wheat flour is described, which comprises a step of adding parts or less to obtain a mixture, heating the mixture at an atmospheric temperature of 70 ° C. or higher and lower than 100 ° C. for 3 seconds or longer and 60 seconds or shorter, and then crushing the mixture. However, in this method, since the gelatinization of starch in wheat flour is not sufficient, the quality of the obtained bread and the like, particularly moist and moist, is improved as compared with the case of using the treated wheat flour obtained in Patent Document 1 and Patent Document 2. There was still room for improvement in terms of texture and suppression of its deterioration over time.
本発明の課題は、しっとり且つもっちり(以下単に「しっとりもっちり」とも記載する。)した食感を有し、十分なボリューム感ときめの細かい内相を有し、食感の経時的な劣化が起こり難いベーカリー食品を製造可能で、かつ二次加工性に優れ、該ベーカリー食品を効率よく製造し得る粉砕熱処理小麦粉及びベーカリー食品用ミックスを提供することに関する。
The subject of the present invention is to have a moist and chewy texture (hereinafter, also simply referred to as "moist and moist"), to have a sufficient volume and a fine internal phase, and to have a texture over time. The present invention relates to providing a crushed heat-treated wheat flour and a bakery food mix capable of producing a bakery food that is less likely to deteriorate, having excellent secondary processability, and efficiently producing the bakery food.
本発明は、小麦粉100質量部と、70℃以上の水及び/又は水蒸気を20質量部以上55質量部以下とを合わせて混合物を得、該混合物を80℃以上120℃以下の雰囲気温度で3秒間以上60秒間以下加熱し、当該混合物の温度を80℃以上100℃以下とした後、粉砕する工程を有する粉砕熱処理小麦粉の製造方法である。
In the present invention, 100 parts by mass of wheat flour and 20 parts by mass or more and 55 parts by mass or less of water and / or steam at 70 ° C. or higher are combined to obtain a mixture, and the mixture is prepared at an atmospheric temperature of 80 ° C. or higher and 120 ° C. or lower. This is a method for producing crushed heat-treated wheat flour, which comprises a step of heating for seconds or more and 60 seconds or less to bring the temperature of the mixture to 80 ° C. or higher and 100 ° C. or lower, and then crushing the mixture.
また本発明は、未処理のときの糊化熱を100とした場合に10以上55以下の糊化熱を有し、
未処理のときのグルテンバイタリティを100とした場合に50以上90以下のグルテンバイタリティを有し、
粒径400μm以下の粒子が90質量%以上の粒度分布を有し、かつ
25℃で対粉500質量%に加水した場合の粘度が1Pa・s以上4Pa・s以下である粉砕熱処理小麦粉である。 Further, the present invention has a heat of gelatinization of 10 or more and 55 or less when the heat of gelatinization when untreated is 100.
When the gluten vitality when untreated is 100, it has a gluten vitality of 50 or more and 90 or less.
It is a pulverized heat-treated wheat flour having a particle size distribution of 90% by mass or more in which particles having a particle size of 400 μm or less and a viscosity of 1 Pa · s or more and 4 Pa · s or less when water is added to 500% by mass of the flour at 25 ° C.
未処理のときのグルテンバイタリティを100とした場合に50以上90以下のグルテンバイタリティを有し、
粒径400μm以下の粒子が90質量%以上の粒度分布を有し、かつ
25℃で対粉500質量%に加水した場合の粘度が1Pa・s以上4Pa・s以下である粉砕熱処理小麦粉である。 Further, the present invention has a heat of gelatinization of 10 or more and 55 or less when the heat of gelatinization when untreated is 100.
When the gluten vitality when untreated is 100, it has a gluten vitality of 50 or more and 90 or less.
It is a pulverized heat-treated wheat flour having a particle size distribution of 90% by mass or more in which particles having a particle size of 400 μm or less and a viscosity of 1 Pa · s or more and 4 Pa · s or less when water is added to 500% by mass of the flour at 25 ° C.
更に本発明は、前記粉砕熱処理小麦粉を含有するベーカリー食品用ミックスを提供するものである。また本発明は、前記粉砕熱処理小麦粉と、非熱処理小麦粉との合計量100質量部に対し、前記粉砕熱処理小麦粉1質量部以上40質量部以下と、非熱処理小麦粉60質量部以上99質量部以下とを混合するベーカリー食品用ミックスの製造方法を提供するものである。
Furthermore, the present invention provides a bakery food mix containing the pulverized heat-treated wheat flour. Further, in the present invention, with respect to 100 parts by mass of the total amount of the crushed heat-treated wheat flour and the non-heated wheat flour, 1 part by mass or more and 40 parts by mass or less of the crushed heat-treated wheat flour and 60 parts by mass or more and 99 parts by mass or less of the non-heated wheat flour. Provided is a method for producing a bakery food mix.
以下、本発明をその好ましい実施形態に基づき説明する。本明細書において、粉砕熱処理小麦粉とは、粉砕処理及び熱処理の両方が施された小麦粉を指す。
Hereinafter, the present invention will be described based on its preferred embodiment. In the present specification, the crushed heat-treated wheat flour refers to wheat flour that has been subjected to both crushing treatment and heat treatment.
まず、本発明の粉砕熱処理小麦粉の製造方法について説明する。本発明の粉砕熱処理小麦粉の製造方法は、小麦粉100質量部と、70℃以上の水及び/又は水蒸気を20質量部以上55質量部以下とを合わせて混合物を得、該混合物を80℃以上120℃以下の雰囲気温度で3秒間以上60秒間以下加熱し、混合物の温度を80℃以上100℃以下とした後、粉砕する工程を有する。
First, the method for producing the pulverized heat-treated wheat flour of the present invention will be described. In the method for producing crushed heat-treated wheat flour of the present invention, 100 parts by mass of wheat flour and 20 parts by mass or more and 55 parts by mass or less of water and / or water vapor at 70 ° C. or higher are combined to obtain a mixture, and the mixture is 80 ° C. or higher and 120 parts by mass. It has a step of heating at an atmospheric temperature of ° C. or lower for 3 seconds or more and 60 seconds or less, setting the temperature of the mixture to 80 ° C. or higher and 100 ° C. or lower, and then pulverizing.
本発明の粉砕熱処理小麦粉の製造方法は、予め所定温度以上に加熱した水及び/又は水蒸気と、小麦粉とを合わせて混合物を得、該混合物に加熱処理を行うことを特徴の一つとする。以下、水及び/又は水蒸気と、小麦粉とを合わせて混合物を得る処理を混合処理ともいう。例えば特許文献3では、水と小麦粉の混合物を加熱処理することは記載されているものの、小麦粉と混合する水を予め加熱処理することは記載されていない。一方、本発明では、所定温度以上に加熱した水及び/又は水蒸気を小麦粉と混合した混合物を加熱処理することで、加温していない水と混合する場合と比較して小麦粉中の澱粉のα化が顕著に促進されるという利点がある。具体的には、小麦粉に添加する水は70℃以上、好ましくは75℃以上、更に好ましくは80℃以上に加熱する。小麦粉に混合する水の水温を70℃以上とすることで、小麦粉中の澱粉が十分にα化され、ベーカリー食品のしっとりもっちりした食感が優れ、且つ当該食感の経時変化も抑制されたものとなる。本明細書でいう水温とは常圧下での水温であり、上限は通常100℃である。
One of the features of the method for producing crushed heat-treated wheat flour of the present invention is that water and / or steam heated to a predetermined temperature or higher in advance is combined with wheat flour to obtain a mixture, and the mixture is heat-treated. Hereinafter, the process of obtaining a mixture by combining water and / or steam and wheat flour is also referred to as a mixing process. For example, Patent Document 3 describes that a mixture of water and wheat flour is heat-treated, but does not describe that water mixed with wheat flour is heat-treated in advance. On the other hand, in the present invention, by heat-treating a mixture of water and / or steam heated to a predetermined temperature or higher with wheat flour, α of starch in wheat flour is compared with the case of mixing with unheated water. There is an advantage that the conversion is significantly promoted. Specifically, the water added to the wheat flour is heated to 70 ° C. or higher, preferably 75 ° C. or higher, and more preferably 80 ° C. or higher. By setting the water temperature of the water mixed with the wheat flour to 70 ° C. or higher, the starch in the wheat flour was sufficiently pregelatinized, the moist and moist texture of the bakery food was excellent, and the change in the texture over time was suppressed. It becomes a thing. The water temperature referred to in the present specification is a water temperature under normal pressure, and the upper limit is usually 100 ° C.
本発明において、小麦粉に加水する水分として水蒸気を用いる場合、水蒸気の温度は、例えば100℃以上150℃以下であることが、澱粉の糊化及びそれに伴うしっとりもっちりした食感やその経時変化の抑制の点等で好ましく、110℃以上130℃以下であることがより好ましい。
In the present invention, when steam is used as the water to be added to the wheat flour, the temperature of the steam is, for example, 100 ° C. or higher and 150 ° C. or lower. It is preferable in terms of suppression and the like, and more preferably 110 ° C. or higher and 130 ° C. or lower.
混合処理において、小麦粉と水及び/又は水蒸気との混合物は均質な混合物であることを要さず、混在状態であればよい。また、本明細書において、小麦粉と水及び/又は水蒸気との混合物を得るための小麦粉と水及び/又は水蒸気とを合わせる処理も、撹拌等の均質化のための操作を必須としない。しかし、小麦粉と水及び/又は水蒸気との混合物を得る際における撹拌等の均質化処理は、本発明から除外されるものではなく、求められる粉砕熱処理小麦粉の用途や品質等に応じて適宜行うことができる。小麦粉と水及び/又は水蒸気との混合物は、小麦粉に水及び/又は水蒸気を添加して得てもよく、水及び/又は水蒸気に対して小麦粉を添加しても得てもよいが、小麦粉に水及び/又は水蒸気を添加することが、混合・撹拌の均一性や簡便さの点で有利である。
In the mixing process, the mixture of wheat flour and water and / or steam does not have to be a homogeneous mixture, and may be in a mixed state. Further, in the present specification, the process of combining wheat flour with water and / or steam to obtain a mixture of wheat flour and water and / or steam does not require an operation for homogenization such as stirring. However, homogenization treatment such as stirring when obtaining a mixture of wheat flour and water and / or steam is not excluded from the present invention, and should be appropriately performed according to the required use and quality of the pulverized heat-treated wheat flour. Can be done. A mixture of wheat flour and water and / or steam may be obtained by adding water and / or steam to the flour, or may be obtained by adding wheat flour to water and / or steam, but the flour may be obtained. Adding water and / or steam is advantageous in terms of uniformity and convenience of mixing and stirring.
本発明の粉砕熱処理小麦粉の製造方法では、前記の混合処理において、小麦粉と混合する水及び/又は水蒸気の量が所定量である。水及び/又は水蒸気の量とは、水及び/又は水蒸気のうち、水のみを添加する場合は水の量であり、水蒸気のみを添加する場合は水蒸気の量であり、水及び水蒸気を添加する場合には両者の合計である。小麦粉と混合する水及び/又は水蒸気の量は小麦粉100質量部に対して20質量部以上55質量部以下であることを要する。加水量を20質量部以上にすることで小麦粉中の澱粉のα化が十分に行われ、しっとりもっちりした良好な食感が得られ、且つ当該食感が経時的に持続する。一方、55質量部以下とすることで、小麦粉中のタンパク質が熱で変質することによる製パン時のべたつきの低下を抑制でき、作業性に優れる利点がある。小麦粉と混合する水及び/又は水蒸気の量は小麦粉100質量部に対して23質量部以上50質量部以下であることが好ましく、23質量部以上50質量部未満であることがより好ましく、25質量部以上45質量部以下であることが特に好ましい。
In the method for producing crushed heat-treated wheat flour of the present invention, the amount of water and / or steam mixed with the wheat flour in the above-mentioned mixing treatment is a predetermined amount. The amount of water and / or water vapor is the amount of water when only water is added, and the amount of water vapor when only water vapor is added, and water and water vapor are added. In the case, it is the sum of both. The amount of water and / or water vapor mixed with wheat flour needs to be 20 parts by mass or more and 55 parts by mass or less with respect to 100 parts by mass of wheat flour. When the amount of water added is 20 parts by mass or more, the starch in the wheat flour is sufficiently pregelatinized to obtain a moist and good texture, and the texture is maintained over time. On the other hand, when the content is 55 parts by mass or less, it is possible to suppress a decrease in stickiness during bread making due to heat alteration of the protein in the flour, which has an advantage of excellent workability. The amount of water and / or water vapor mixed with wheat flour is preferably 23 parts by mass or more and 50 parts by mass or less, more preferably 23 parts by mass or more and less than 50 parts by mass, and 25 parts by mass with respect to 100 parts by mass of wheat flour. It is particularly preferable that the amount is 45 parts by mass or more.
小麦粉と合わせる水及び/又は水蒸気(以下、「水分」という場合もある)は水のみであってもよく、水蒸気のみであってもよいが、水を含むことが澱粉をより均質に糊化させることができる点で好ましい。水と水蒸気を組み合わせて用いる場合、両者の合計量のうち、水の割合が50質量%以上95質量%以下であることが、澱粉の糊化の点で好ましく、65質量%以上90質量%以下であることがより好ましい。なお特定量の水蒸気は、当該量の水を全て水蒸気とすることで入手できる。
The water and / or water vapor (hereinafter, also referred to as "moisture") to be combined with the wheat flour may be only water or only water vapor, but the inclusion of water makes the starch more homogeneously gelatinized. It is preferable in that it can be used. When water and steam are used in combination, the proportion of water in the total amount of both is preferably 50% by mass or more and 95% by mass or less in terms of gelatinization of starch, and 65% by mass or more and 90% by mass or less. Is more preferable. A specific amount of water vapor can be obtained by converting all the water vapor into water vapor.
前記のように所定温度の水及び/又は水蒸気と小麦粉とを合わせてなる混合物を、80℃以上120℃以下の雰囲気温度で、3秒間以上60秒間以下加熱する(以下、本処理を単に「加熱処理」ともいう。)。ここでいう「雰囲気温度」は、被加熱物である混合物(小麦粉)の周囲の空間の気温であり、被加熱物自体の温度(混合物の温度)ではない。雰囲気温度が80℃以上及び加熱時間が3秒間以上であることで、混合物の温度を80℃以上に設定しやすく、小麦粉中の澱粉のα化が十分に行われやすい。また雰囲気温度が120℃以下及び加熱時間が60秒間以下であることで、混合物の温度を100℃以下に設定しやすい。これらの点から、好ましくは、加熱時間は4秒間以上30秒間以下である。また好ましくは、雰囲気温度は92℃以上110℃以下である。なお、本発明において、小麦粉と水分との混合と、加熱とは同時に行ってもよいし、混合後に加熱を行ってもよい。例えば、予め内部雰囲気を加熱しておいた容器内に、小麦粉と水分をそれぞれ投入することで、加熱と同時に、小麦粉と水分との混合を行うことができる。その場合、加熱時間の開始は、容器内への小麦粉と水分の投入時点となる。
As described above, a mixture of water and / or steam at a predetermined temperature and wheat flour is heated at an ambient temperature of 80 ° C. or higher and 120 ° C. or lower for 3 seconds or longer and 60 seconds or shorter (hereinafter, this treatment is simply "heating". Also called "processing"). The "atmospheric temperature" here is the air temperature of the space around the mixture (wheat flour) to be heated, not the temperature of the mixture itself (the temperature of the mixture). When the ambient temperature is 80 ° C. or higher and the heating time is 3 seconds or longer, the temperature of the mixture can be easily set to 80 ° C. or higher, and the starch in the wheat flour can be sufficiently pregelatinized. Further, when the ambient temperature is 120 ° C. or lower and the heating time is 60 seconds or less, the temperature of the mixture can be easily set to 100 ° C. or lower. From these points, the heating time is preferably 4 seconds or more and 30 seconds or less. Further, preferably, the ambient temperature is 92 ° C. or higher and 110 ° C. or lower. In the present invention, mixing of wheat flour and water and heating may be performed at the same time, or heating may be performed after mixing. For example, by putting the flour and the water into the container in which the internal atmosphere has been heated in advance, the flour and the water can be mixed at the same time as the heating. In that case, the start of the heating time is the time when the flour and water are put into the container.
本発明の粉砕熱処理小麦粉の製造方法は、加熱処理において、混合物の温度を80℃以上100℃以下とすることも特徴の一つである。混合物の温度が80℃以上であることで、小麦粉中の澱粉のα化が十分に行われ、しっとりもっちりした良好な食感が得られる。また、100℃以下であることにより、しっとりもっちりした良好な食感が得られるほか、作業性、外観(ボリューム)、内相の点でも優れたベーカリー食品が得られる。これらの点から、混合物の温度は83℃以上98℃以下であることが好ましく、85℃以上95℃以下であることがより好ましい。本発明の粉砕熱処理小麦粉の製造方法において、混合物の温度は、加熱処理中に一度でも80℃以上100℃以下に達していればよい。例えば混合物の温度は加熱処理完了時に測定することができるが、上述した通り、加熱処理中に一度でも80℃以上100℃以下となっていれば、加熱処理完了の混合物の温度が80℃以上100℃以下の範囲外であってもよい。混合物の温度を前記範囲内とするためには、前記混合処理で小麦粉と合わせる水分の温度や量を前記の範囲内とするとともに、小麦粉と水分とが混合した時点から加熱処理開始時点までの時間を調整し、更に加熱処理における雰囲気温度及び加熱時間を前記範囲内とするなどの調整を行えばよい。小麦粉と所定温度の水分との混合と加熱処理とは連続的に行うことが加熱完了時の混合物の温度を後述する範囲内とするために好ましい。連続的とは、例えば、小麦粉と所定温度の水分との混合と加熱開始までを数秒内で行うことを指し、上述した、予め内部雰囲気を加熱しておいた容器内に小麦粉と水分をそれぞれ投入する場合を含む。なお、加熱処理装置において上述した混合物の温度を測定する場合、例えば、加熱処理に内部のエクストルーダーにより内容物を容器中で入口から出口まで移送させながら加熱する装置を用いる場合は、混合物の温度は出口における混合物の温度とすることができる。
One of the features of the method for producing crushed heat-treated wheat flour of the present invention is that the temperature of the mixture is set to 80 ° C. or higher and 100 ° C. or lower in the heat treatment. When the temperature of the mixture is 80 ° C. or higher, the starch in the wheat flour is sufficiently pregelatinized, and a moist, moist and good texture can be obtained. Further, when the temperature is 100 ° C. or lower, a moist and good texture can be obtained, and a bakery food having excellent workability, appearance (volume), and internal phase can be obtained. From these points, the temperature of the mixture is preferably 83 ° C. or higher and 98 ° C. or lower, and more preferably 85 ° C. or higher and 95 ° C. or lower. In the method for producing pulverized heat-treated wheat flour of the present invention, the temperature of the mixture may reach 80 ° C. or higher and 100 ° C. or lower even once during the heat treatment. For example, the temperature of the mixture can be measured at the completion of the heat treatment. As described above, if the temperature is 80 ° C. or higher and 100 ° C. or lower even once during the heat treatment, the temperature of the mixture at which the heat treatment is completed is 80 ° C. or higher and 100 ° C. or higher. It may be outside the range of ° C or lower. In order to keep the temperature of the mixture within the above range, the temperature and amount of water to be combined with the flour in the mixing treatment should be within the above range, and the time from the time when the flour and the water are mixed to the time when the heat treatment is started. And further, the atmospheric temperature and the heating time in the heat treatment may be adjusted within the above ranges. It is preferable that the mixing of the wheat flour and the water at a predetermined temperature and the heat treatment are continuously performed in order to keep the temperature of the mixture at the completion of heating within the range described later. "Continuous" means, for example, that the mixing of wheat flour and water at a predetermined temperature and the start of heating are performed within a few seconds, and the wheat flour and water are put into the above-mentioned containers in which the internal atmosphere has been heated in advance. Including the case of When measuring the temperature of the above-mentioned mixture in the heat treatment apparatus, for example, when using an apparatus for heating the contents while transferring the contents from the inlet to the outlet in the container by an internal extruder, the temperature of the mixture is used. Can be the temperature of the mixture at the outlet.
本発明に係る加熱処理は特に限定されず公知の加熱装置を用いて実施できるが、好ましくは、小麦粉中の澱粉を糊化させるために水及び/又は水蒸気を添加して加熱処理をする装置を用いることができる。加熱処理は、例えば、オートクレーブ、スチームオーブン等の公知の加熱装置を用いて実施できる。本発明に係る加熱処理の一例として、小麦粉と水及び/又は水蒸気とをアルミパウチ等、或いはヒートジャケット等で加熱可能な密閉容器に封入密閉し、加圧下で加熱する処理が挙げられる。小麦粉と水及び/又は水蒸気の導入前に、密閉容器の内部雰囲気を予め望ましい温度に加熱していてもよい。また密閉容器内部に適宜撹拌を行う機構を設けてもよい。また加圧は密閉容器中の加熱された水蒸気によりなされるものであってよい。また、本発明に係る加熱処理の他の一例として、小麦粉及び水を密閉容器内に導入し、必要に応じて該混合物を攪拌しつつ、当該導入と同時又は当該導入より前若しくは後に(好ましくは該導入と同時又は該導入より前に)、該容器内に飽和水蒸気を導入して加圧下で加熱する処理が挙げられる(この場合の飽和水蒸気の量は小麦粉に添加する水蒸気の量に含めるものとする)。これらの処理は、例えば一軸又は二軸型エクストルーダーを用いて実施できる。これらの場合、容器内に導入された水蒸気は小麦粉と直接接触するから、斯かる処理は水蒸気を小麦粉に直接接触させる加熱処理である。
The heat treatment according to the present invention is not particularly limited and can be carried out using a known heating device, but preferably, a device for performing the heat treatment by adding water and / or steam in order to gelatinize the starch in the wheat flour. Can be used. The heat treatment can be carried out using a known heating device such as an autoclave or a steam oven. As an example of the heat treatment according to the present invention, there is a treatment in which wheat flour and water and / or steam are sealed in an airtight container that can be heated with an aluminum pouch or the like, or a heat jacket or the like, and heated under pressure. Prior to the introduction of flour and water and / or steam, the internal atmosphere of the closed container may be preheated to a desired temperature. Further, a mechanism for appropriately stirring may be provided inside the closed container. Further, the pressurization may be performed by heated steam in a closed container. Further, as another example of the heat treatment according to the present invention, wheat flour and water are introduced into a closed container, and the mixture is stirred as necessary, at the same time as the introduction or before or after the introduction (preferably). At the same time as the introduction or before the introduction), a treatment of introducing saturated steam into the container and heating under pressure can be mentioned (in this case, the amount of saturated steam is included in the amount of steam added to the flour. ). These processes can be carried out using, for example, a uniaxial or biaxial extruder. In these cases, the water vapor introduced into the container comes into direct contact with the wheat flour, so such treatment is a heat treatment in which the water vapor comes into direct contact with the wheat flour.
本発明の粉砕熱処理小麦粉の原料として使用する小麦粉としては、例えば、強力粉、準強力粉、中力粉、薄力粉、デュラム小麦粉等が挙げられ、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。特に、本発明の粉砕熱処理小麦粉の原料としては、国内産(日本産)麦を製粉した小麦粉(以下、「国内産麦小麦粉」ともいう。)が好ましい。後述する実施例21~23とその他の実施例の食感評価を比較するとわかる通り、本発明では原料に国内産麦小麦粉を用いることで、しっとりもっちりした食感に特に優れたものとなる。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違いがあるために前記の評価結果が異なるものと考えられる。
Examples of the flour used as a raw material for the crushed heat-treated flour of the present invention include strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour, etc., and one of these is used alone or in combination of two or more. be able to. In particular, as the raw material of the crushed heat-treated wheat flour of the present invention, wheat flour obtained by milling domestic (Japanese) wheat (hereinafter, also referred to as “domestic wheat flour”) is preferable. As can be seen by comparing the texture evaluations of Examples 21 to 23 described later with those of other Examples, in the present invention, by using domestic wheat flour as a raw material, a moist and chewy texture is particularly excellent. The quality of wheat changes greatly due to the influence of the soil and climate in which it is cultivated, and even if the same variety of wheat is produced in different regions, the quality will differ. It is considered that the above evaluation results are different because there is a difference in quality between domestic wheat 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 the wheat used as a raw material for the domestic wheat flour used in the present invention, both existing domestic wheat varieties and wheat varieties derived from them (wheat varieties produced by breeding existing domestic wheat varieties) are used. be able to. In the present invention, one kind of domestic wheat flour made from a wheat variety selected from the group consisting of existing domestic wheat varieties and derivative varieties thereof can be used alone or in combination of two or more kinds.
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、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 as wheat varieties registered in Japan to date.
Aoba no Koi, Akitakko, Abukumawase, Aya Hikari, Iwaino Daichi, Kitakami Wheat, Kita Sachiho, Kitano Kaori, Kita Honami, Kitamoe, Kinu Akari, Kinu Azuma, Kinuiroha, Kinu Wave, Kinuhime, Koyuki Wheat, Sato no Sora, Sanuki Dream 2000, Sanuki no Yume 2009, Shunyo, Shirasagi Wheat, Shirane Wheat, Shirogane Wheat, Setorara, Taisetsu Wheat, Takune Wheat, Double No. 8, Tamaizumi, Chikugoizumi, Chikushi W2, Chihoku Wheat, Tsurukichi, Tsurupikari Nishinokaori, Nishihonami, Nenorigoshi, Nebarigoshi, Hanamante, Haruibu, Harukirari, Haruhi no So, Haruyutaka, Hareibuki, Hareyutaka, Bandouwase, Fuusetsu, Fukuakari, Fukusayaka, Fukuharu, Fukuhonoka, Hokushin , Yuki Haruka, Yume Akari, Yume Asahi, Yume Kaori, Yume Kirari, Yume Shihou, Yume Seiki, Yumechi Kara, Galactic Power, Kaiku No. 21, Spring Brightness, Haruyo Koi, Nagasaki W2, Tokai 103, Tokai 104, Higashiyama No. 42, Norin No. 61, Fukui Prefectural University No. 3, Tone No. 3, Double No. 8, Minamino Kaori.
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、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 as wheat varieties registered in Japan to date.
Aoba no Koi, Akitakko, Abukumawase, Aya Hikari, Iwaino Daichi, Kitakami Wheat, Kita Sachiho, Kitano Kaori, Kita Honami, Kitamoe, Kinu Akari, Kinu Azuma, Kinuiroha, Kinu Wave, Kinuhime, Koyuki Wheat, Sato no Sora, Sanuki Dream 2000, Sanuki no Yume 2009, Shunyo, Shirasagi Wheat, Shirane Wheat, Shirogane Wheat, Setorara, Taisetsu Wheat, Takune Wheat, Double No. 8, Tamaizumi, Chikugoizumi, Chikushi W2, Chihoku Wheat, Tsurukichi, Tsurupikari Nishinokaori, Nishihonami, Nenorigoshi, Nebarigoshi, Hanamante, Haruibu, Harukirari, Haruhi no So, Haruyutaka, Hareibuki, Hareyutaka, Bandouwase, Fuusetsu, Fukuakari, Fukusayaka, Fukuharu, Fukuhonoka, Hokushin , Yuki Haruka, Yume Akari, Yume Asahi, Yume Kaori, Yume Kirari, Yume Shihou, Yume Seiki, Yumechi Kara, Galactic Power, Kaiku No. 21, Spring Brightness, Haruyo Koi, Nagasaki W2, Tokai 103, Tokai 104, Higashiyama No. 42, Norin No. 61, Fukui Prefectural University No. 3, Tone No. 3, Double No. 8, Minamino Kaori.
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(「薄力粉」と呼ばれることもある。)又は中力系(「中力粉」と呼ばれることもある。)と強力系(「強力粉」と呼ばれることもある。)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、中力系又は強力系が好ましい。強力系の国内産小麦品種の小麦粉は通常タンパク含量が10.5~14質量%、中力系の国内産小麦品種の小麦粉は通常タンパク含量が8.0~10.5質量%である。ここでいうタンパク含量は、後述するグルテンバイタリティ測定における全粗タンパク含量として測定できる。前記の国内産小麦品種のうち、本発明で好ましく用いられるものとして、ゆめちから、ハルユタカ、春よ恋、きたほなみ、チクゴイズミやこれらの品種の派生品種から選ばれる少なくとも一種であることが入手容易性や得られるベーカリー食品にしっとりもっちりした良好な食感を付与する点で好ましい。平成28年度の国内産小麦の作付品種において、きたほなみは国内全作付面積の43%、春よ恋は6%、ゆめちからは6%、チクゴイズミは6%等となっており、これらは国内産小麦の代表的な品種である。
Domestic wheat varieties are strong as low-strength type (sometimes called "low-strength flour") or medium-strength type (sometimes called "medium-strength flour") from the viewpoint of variety characteristics and milling properties. It is roughly divided into systems (sometimes called "strong flour"). The wheat used as a raw material for the domestic wheat flour used in the present invention is preferably medium-strength or strong-based. Wheat flour of strong domestic wheat varieties usually has a protein content of 10.5 to 14% by mass, and wheat flour of medium-strength domestic wheat varieties usually has a protein content of 8.0 to 10.5% by mass. The protein content referred to here can be measured as the total crude protein content in the gluten vitality measurement described later. Among the above-mentioned domestic wheat varieties, those preferably used in the present invention are at least one selected from Yumechi, Haruyutaka, Haruyo Koi, Kitahonami, Chikugoizumi and derivative varieties of these varieties. It is preferable in that it gives a moist and good texture to the obtained bakery food. Among the domestic wheat cultivars in 2016, Kitahonami accounted for 43% of the total domestic wheat acreage, Haruyo Koi 6%, Yumechi 6%, Chikugoizumi 6%, etc. It is a typical variety of wheat.
本発明において粉砕熱処理小麦粉の原料となる小麦粉中、国内産小麦品種の小麦粉の割合は、上述した食感の向上の点から、30質量%以上であることが好ましく、50質量%以上であることがより好ましく、70質量%以上であることが特に好ましく、100質量%であってもよい。また粉砕熱処理小麦粉の原料となる小麦粉として外国産小麦粉を用いる場合においても、当該外国産小麦粉として中力系又は強力系を用いることが好ましい。強力系の外国産小麦品種の小麦粉は通常タンパク含量が10.5~14質量%、中力系の外国産小麦品種の小麦粉は通常タンパク含量が8.0~10.5質量%である。
In the present invention, the proportion of wheat flour of domestic wheat varieties in the wheat flour used as the raw material of the pulverized heat-treated wheat flour is preferably 30% by mass or more, preferably 50% by mass or more, from the viewpoint of improving the texture described above. Is more preferable, and is particularly preferably 70% by mass or more, and may be 100% by mass. Further, even when foreign wheat flour is used as the raw material of the pulverized heat-treated wheat flour, it is preferable to use a medium-strength type or a strong type as the foreign wheat flour. Wheat flour of strong foreign wheat varieties usually has a protein content of 10.5 to 14% by mass, and wheat flour of medium-strength foreign wheat varieties usually has a protein content of 8.0 to 10.5% by mass.
本発明の粉砕熱処理小麦粉の製造方法においては、小麦粉及び加温した水を含む混合物を前記のように加熱処理した後、得られた熱処理小麦粉を粉砕する。本発明では、加熱処理の後、加熱した混合物を、粒状化工程を経ることなく粉砕することが好ましい。粒状化工程とは、加熱した混合物を粒子状にして生地粒子とする工程を指す。粒状化工程の例としては、押出し造粒機、混合造粒機などを用いた造粒工程が挙げられる。また加熱した混合物を2つのロールにて延伸した後、延伸された生地を切断して粒状化したり、前述した加熱処理に混練機を用いた場合に該混練機から押し出されてくる混合物を小さく切断して粒状化する工程が挙げられる。生地粒子の粒子径としては、1mm~50mmが挙げられ、好ましくは5mm~20mmである。本発明では、加熱した混合物について、粒状化工程を経ることなく粉砕することで、製造時間の短縮化や製造設備の省スペース化の利点がある。
In the method for producing crushed heat-treated wheat flour of the present invention, a mixture containing wheat flour and heated water is heat-treated as described above, and then the obtained heat-treated wheat flour is crushed. In the present invention, it is preferable that after the heat treatment, the heated mixture is pulverized without going through a granulation step. The granulation step refers to a step of turning the heated mixture into particles to form dough particles. Examples of the granulation step include a granulation step using an extrusion granulator, a mixing granulator, and the like. Further, after stretching the heated mixture with two rolls, the stretched dough is cut and granulated, or when a kneader is used for the above-mentioned heat treatment, the mixture extruded from the kneader is cut into small pieces. Then, there is a step of granulating. The particle size of the dough particles is preferably 1 mm to 50 mm, preferably 5 mm to 20 mm. In the present invention, the heated mixture is pulverized without going through the granulation step, which has the advantages of shortening the production time and saving the space of the production equipment.
加熱処理により得られた熱処理小麦粉を粉砕する際、粉砕処理の方法は特に限定されず公知の方法を用いることができ、例えば、ロール式粉砕、衝撃式粉砕、気流式粉砕、ピンミル式粉砕等が挙げられるが、このうち、ピンミル式粉砕又は気流式粉砕を好適に使用できる。粉砕は、後述する本発明の粉砕熱処理小麦粉の粒度、具体的には400μm以下の粒子の割合が90質量%以上となる粒度に粉砕されることが好ましく、91.5質量%以上であることがより好ましく、93質量%以上であることが更に好ましい。
When crushing the heat-treated wheat flour obtained by the heat treatment, the crushing method is not particularly limited and a known method can be used. For example, roll type crushing, impact type crushing, airflow type crushing, pin mill type crushing and the like can be used. Of these, pin mill type crushing or airflow type crushing can be preferably used. The pulverization is preferably performed to a particle size of the pulverized heat-treated wheat flour of the present invention described later, specifically, a particle size in which the proportion of particles of 400 μm or less is 90% by mass or more, and 91.5% by mass or more. More preferably, it is 93% by mass or more.
なお、本発明においては、熱処理小麦粉の粉砕に先立ち、該熱処理小麦粉に乾燥処理を施してもよい。前述の通り熱処理小麦粉は通常湿潤状態であるため、粉砕前に乾燥することによって粉砕処理をより適切に行うことができる。乾燥処理としては、棚乾燥、熱風乾燥、流動層乾燥等の公知の方法によって実施できる。また、粉砕と同時に乾燥を行ってもよい。また、粉砕の前に熱処理小麦粉の乾燥を行わない場合は、粉砕後に乾燥して、保存性を高めることが好ましい。乾燥時の乾燥温度は100℃超170℃以下であることが乾燥時間の短時間化や、熱処理粉を使用した製パンの作業性の点から好ましく、105℃以上170℃以下がより好ましく、120℃以上150℃以下が特に好ましい。
In the present invention, the heat-treated wheat flour may be subjected to a drying treatment prior to crushing the heat-treated wheat flour. As described above, since the heat-treated wheat flour is usually in a wet state, the pulverization treatment can be performed more appropriately by drying it before pulverization. The drying treatment can be carried out by known methods such as shelf drying, hot air drying, and fluidized bed drying. Moreover, you may perform drying at the same time as pulverization. When the heat-treated wheat flour is not dried before pulverization, it is preferable to dry it after pulverization to improve the storage stability. The drying temperature at the time of drying is preferably more than 100 ° C. and 170 ° C. or lower, preferably from the viewpoint of shortening the drying time and workability of bread making using heat-treated powder, more preferably 105 ° C. or higher and 170 ° C. or lower, 120. The temperature of ° C. or higher and 150 ° C. or lower is particularly preferable.
次いで、本発明の粉砕熱処理小麦粉を説明する。本発明の粉砕熱処理小麦粉は、未処理のときの糊化熱を100とした場合に10以上55以下の糊化熱を有し、未処理のときのグルテンバイタリティを100とした場合に50以上90以下のグルテンバイタリティを有し、粒径400μm以下の粒子が90質量%以上の粒度分布を有し、かつ25℃で対粉500質量%に加水した場合の粘度が1Pa・s以上4Pa・s以下である。
Next, the pulverized heat-treated wheat flour of the present invention will be described. The pulverized heat-treated wheat flour of the present invention has a gelatinization heat of 10 or more and 55 or less when the gelatinization heat when untreated is 100, and 50 or more and 90 when the gluten vitality when untreated is 100. Particles having the following gluten vitality and a particle size of 400 μm or less have a particle size distribution of 90% by mass or more, and the viscosity when hydrated to 500% by mass with respect to flour at 25 ° C. is 1 Pa · s or more and 4 Pa · s or less. Is.
本発明の粉砕熱処理小麦粉は、前記糊化熱が55以下であることで吸水性及び膨潤性に優れ、パン類を調製したときにもっちりとした食感が良好となる。一方、前記糊化熱が10以上であることで、パン類を調製した場合、生地のべたつきが抑制されしっとりもっちりした食感が良好となるほか、作業性が向上する。これらの点から、前記糊化熱は、13以上50以下が好ましく、15以上47以下がより好ましい。
The crushed heat-treated wheat flour of the present invention has excellent water absorption and swelling property when the gelatinization heat is 55 or less, and has a good chewy texture when breads are prepared. On the other hand, when the heat of gelatinization is 10 or more, when breads are prepared, the stickiness of the dough is suppressed, the moist and chewy texture is improved, and the workability is improved. From these points, the heat of gelatinization is preferably 13 or more and 50 or less, and more preferably 15 or more and 47 or less.
本発明の粉砕熱処理小麦粉は前記グルテンバイタリティが未処理のときの糊化熱を100とした場合に90以下であることで、得られるベーカリー食品においてしっとりもっちりした良好な食感が得られる。前記グルテンバイタリティが未処理のときの糊化熱を100とした場合に50以上であることで、例えばこれを用いて得られるパン類のボリュームが大きくなり、内相のきめが細かくなるほか、しっとりもっちりした食感が良好となる。この観点から、前記グルテンバイタリティは55以上85以下が好ましく、60以上80以下がより好ましい。
The crushed heat-treated wheat flour of the present invention has a gelatinization heat of 90 or less when the gluten vitality is untreated, so that a moist and moist texture can be obtained in the obtained bakery food. When the heat of gelatinization when the gluten vitality is untreated is 50 or more, for example, the volume of breads obtained by using the gluten vitality is increased, the internal phase is finer, and the bread is moist. The chewy texture is good. From this viewpoint, the gluten vitality is preferably 55 or more and 85 or less, and more preferably 60 or more and 80 or less.
本発明の粉砕熱処理小麦粉は、前記粘度が1Pa・s以上であることで、小麦粉中の吸水性及び膨潤性を向上させ、例えば当該小麦粉を用いてパン類を調製した場合、もっちりとした食感に優れる。また前記粘度が4Pa・s以下であることで、澱粉粒の崩壊が抑制されて生地がべたつかず、離水を遅らせて焼成後の体積を大きくすることができるほか、きめ細やかな内相が得られ、且つしっとりもっちりした食感に優れる。一方、これらの観点から、本発明の粉砕熱処理小麦粉は前記粘度が1.1Pa・s以上3.7Pa・s以下であることが好ましく、1.2Pa・s以上3.5Pa・s以下であることがより好ましい。
The crushed heat-treated wheat flour of the present invention has a viscosity of 1 Pa · s or more, which improves water absorption and swelling property in the wheat flour. Excellent feeling. Further, when the viscosity is 4 Pa · s or less, the disintegration of starch granules is suppressed, the dough is not sticky, water separation can be delayed, the volume after baking can be increased, and a fine internal phase can be obtained. Moreover, it has an excellent moist and chewy texture. On the other hand, from these viewpoints, the pulverized heat-treated wheat flour of the present invention preferably has a viscosity of 1.1 Pa · s or more and 3.7 Pa · s or less, and 1.2 Pa · s or more and 3.5 Pa · s or less. Is more preferable.
本発明の粉砕熱処理小麦粉は、粒径400μm以下の粒子の割合が90質量%以上であることで、例えばパン類の生地調製時に該小麦粉が水に速やかに溶解し、生地がべたつきにくい。また焼成後の食感がもっちり感に優れ、ざらつきを抑制できる。これらの点から本発明の粉砕熱処理小麦粉における粒径400μm以下の粒子は91.5質量%以上であることがより好ましく、93質量%以上であることが更に好ましい。
In the crushed heat-treated wheat flour of the present invention, the proportion of particles having a particle size of 400 μm or less is 90% by mass or more, so that the flour quickly dissolves in water when preparing dough for breads, for example, and the dough is less sticky. In addition, the texture after baking is excellent and the roughness can be suppressed. From these points, the particles having a particle size of 400 μm or less in the pulverized heat-treated wheat flour of the present invention are more preferably 91.5% by mass or more, and further preferably 93% by mass or more.
前記の糊化熱、グルテンバイタリティ、粒度及び粘度をそれぞれ前記範囲内とした粉砕熱処理小麦粉は、上述した本発明の粉砕熱処理小麦粉の製造方法により好適に製造される。
The crushed heat-treated wheat flour having the above-mentioned heat of gelatinization, gluten vitality, particle size and viscosity within the above ranges is suitably produced by the above-mentioned method for producing crushed heat-treated wheat flour of the present invention.
本発明における糊化熱、グルテンバイタリティ、粒度、及び粘度は下記のようにして測定する。以下、未処理粉とは、測定対象の粉砕熱処理小麦粉と同銘柄の小麦を製粉した熱処理前の小麦粉を指す。
《糊化熱の測定》
示差走査型熱量計(セイコー社製)を用い、粉砕熱処理小麦粉の乾物質量に対し4倍量の蒸留水を加えたアルミカプセルと、同量の蒸留水のみを加えたアルミカプセルを比較対照として、25℃から140℃まで毎分5℃で昇温し、対照との吸熱エネルギーの差異を測定する。そして糊化されるときに生じる吸熱エネルギーを乾物1gあたりの糊化熱(J/g)として表す。このようにして得られた糊化熱の未処理粉の糊化熱を100としたときの相対値を粉砕熱処理小麦粉の糊化熱とする。 The heat of gelatinization, gluten vitality, particle size, and viscosity in the present invention are measured as follows. Hereinafter, the untreated flour refers to wheat flour obtained by milling wheat of the same brand as the crushed heat-treated wheat flour to be measured and before heat treatment.
<< Measurement of gelatinization heat >>
Using a differential scanning calorimeter (manufactured by Seiko Co., Ltd.), an aluminum capsule in which 4 times the amount of distilled water was added to the amount of dry matter in the crushed heat-treated wheat flour and an aluminum capsule in which only the same amount of distilled water was added were used as a comparative control. The temperature is raised from 25 ° C. to 140 ° C. at 5 ° C. per minute, and the difference in endothermic energy from the control is measured. The endothermic energy generated when gelatinized is expressed as the heat of gelatinization (J / g) per 1 g of dry matter. The relative value of the heat of gelatinization thus obtained when the heat of gelatinization of the untreated flour is 100 is taken as the heat of gelatinization of the pulverized heat-treated wheat flour.
《糊化熱の測定》
示差走査型熱量計(セイコー社製)を用い、粉砕熱処理小麦粉の乾物質量に対し4倍量の蒸留水を加えたアルミカプセルと、同量の蒸留水のみを加えたアルミカプセルを比較対照として、25℃から140℃まで毎分5℃で昇温し、対照との吸熱エネルギーの差異を測定する。そして糊化されるときに生じる吸熱エネルギーを乾物1gあたりの糊化熱(J/g)として表す。このようにして得られた糊化熱の未処理粉の糊化熱を100としたときの相対値を粉砕熱処理小麦粉の糊化熱とする。 The heat of gelatinization, gluten vitality, particle size, and viscosity in the present invention are measured as follows. Hereinafter, the untreated flour refers to wheat flour obtained by milling wheat of the same brand as the crushed heat-treated wheat flour to be measured and before heat treatment.
<< Measurement of gelatinization heat >>
Using a differential scanning calorimeter (manufactured by Seiko Co., Ltd.), an aluminum capsule in which 4 times the amount of distilled water was added to the amount of dry matter in the crushed heat-treated wheat flour and an aluminum capsule in which only the same amount of distilled water was added were used as a comparative control. The temperature is raised from 25 ° C. to 140 ° C. at 5 ° C. per minute, and the difference in endothermic energy from the control is measured. The endothermic energy generated when gelatinized is expressed as the heat of gelatinization (J / g) per 1 g of dry matter. The relative value of the heat of gelatinization thus obtained when the heat of gelatinization of the untreated flour is 100 is taken as the heat of gelatinization of the pulverized heat-treated wheat flour.
《グルテンバイタリティの測定》
(1)小麦粉の可溶性粗タンパク含量の測定:
(a)100mL容のビーカーに試料(小麦粉)を2g精秤して入れる。
(b)前記のビーカーに0.05規定酢酸40mLを加えて、室温で60分間撹拌して懸濁液を調製する。
(c)前記(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。
(d)前記で用いたビーカーを0.05規定酢酸40mLで洗って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。
(e)前記(c)及び(d)で回収した濾液を一緒にして100mLにメスアップする。
(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(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(質量比))1錠及び濃硫酸15mLを加える。
(g)前記した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、更にダイヤル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)、下記の数式により、試料(小麦粉)の可溶性粗タンパク含量を求める。
(数1)
可溶性粗タンパク含量(%)=0.14×(T-B)×F×N×(100/S)×(1/25)
式中、
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=窒素タンパク質換算係数(5.70)
S=試料の秤取量(g) 《Measurement of gluten vitality》
(1) Measurement of soluble crude protein content of wheat flour:
(A) Weigh 2 g of the sample (flour) into a 100 mL beaker.
(B) Add 40 mL of 0.05N acetic acid to the beaker and stir at room temperature for 60 minutes to prepare a suspension.
(C) The suspension obtained in (b) above is transferred to a centrifuge tube, centrifuged at 5000 rpm for 5 minutes, and then filtered using a filter paper to collect the filtrate.
(D) The beaker used above is washed with 40 mL of 0.05N acetic acid, the washing liquid is transferred to a centrifuge tube, centrifuged at 5000 rpm for 5 minutes, and then filtered using a filter paper to collect the filtrate.
(E) The filtrates collected in (c) and (d) above are combined and scalpel-up to 100 mL.
(F) 25 mL of the liquid obtained in (e) above was put into a Kjeldahl tube of Keltec Auto System of Ticator (Sweden) with a whole pipette, and a decomposition accelerator (“Keltab C” manufactured by Nippon General Co., Ltd .; sulfuric acid). Add 1 tablet of potassium: copper sulfate = 9: 1 (mass ratio) and 15 mL of concentrated sulfuric acid.
(G) Using the Keltec decomposition furnace (DIGESTION SYSTEM 20 1015 type) incorporated in the above-mentioned Keltec auto system, dial 4 is used for 1-hour disassembly processing, and dial 9 or 10 is used for 1-hour disassembly processing. After this decomposition treatment, the decomposition treatment was continuously and automatically performed using the Keltec distillation titration system (KJELTEC AUTO 1030 type) incorporated in the same Keltec auto system. The liquid is distilled and titrated (0.1N sulfuric acid is used for titration), and the soluble crude protein content of the sample (wheat flour) is determined by the following formula.
(Number 1)
Soluble crude protein content (%) = 0.14 x (TB) x F x N x (100 / S) x (1/25)
During the ceremony
T = 0.1 amount of sulfuric acid required for titration (mL)
B = 0.1 amount of sulfuric acid required for blank titration (mL)
F = Titer of 0.1 specified sulfuric acid used for titration (measured at the time of use or use a commercially available product with a titer indication)
N = Nitrogen protein conversion factor (5.70)
S = Weighing amount of sample (g)
(1)小麦粉の可溶性粗タンパク含量の測定:
(a)100mL容のビーカーに試料(小麦粉)を2g精秤して入れる。
(b)前記のビーカーに0.05規定酢酸40mLを加えて、室温で60分間撹拌して懸濁液を調製する。
(c)前記(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。
(d)前記で用いたビーカーを0.05規定酢酸40mLで洗って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。
(e)前記(c)及び(d)で回収した濾液を一緒にして100mLにメスアップする。
(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(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(質量比))1錠及び濃硫酸15mLを加える。
(g)前記した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、更にダイヤル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)、下記の数式により、試料(小麦粉)の可溶性粗タンパク含量を求める。
(数1)
可溶性粗タンパク含量(%)=0.14×(T-B)×F×N×(100/S)×(1/25)
式中、
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=窒素タンパク質換算係数(5.70)
S=試料の秤取量(g) 《Measurement of gluten vitality》
(1) Measurement of soluble crude protein content of wheat flour:
(A) Weigh 2 g of the sample (flour) into a 100 mL beaker.
(B) Add 40 mL of 0.05N acetic acid to the beaker and stir at room temperature for 60 minutes to prepare a suspension.
(C) The suspension obtained in (b) above is transferred to a centrifuge tube, centrifuged at 5000 rpm for 5 minutes, and then filtered using a filter paper to collect the filtrate.
(D) The beaker used above is washed with 40 mL of 0.05N acetic acid, the washing liquid is transferred to a centrifuge tube, centrifuged at 5000 rpm for 5 minutes, and then filtered using a filter paper to collect the filtrate.
(E) The filtrates collected in (c) and (d) above are combined and scalpel-up to 100 mL.
(F) 25 mL of the liquid obtained in (e) above was put into a Kjeldahl tube of Keltec Auto System of Ticator (Sweden) with a whole pipette, and a decomposition accelerator (“Keltab C” manufactured by Nippon General Co., Ltd .; sulfuric acid). Add 1 tablet of potassium: copper sulfate = 9: 1 (mass ratio) and 15 mL of concentrated sulfuric acid.
(G) Using the Keltec decomposition furnace (DIGESTION SYSTEM 20 1015 type) incorporated in the above-mentioned Keltec auto system, dial 4 is used for 1-hour disassembly processing, and dial 9 or 10 is used for 1-hour disassembly processing. After this decomposition treatment, the decomposition treatment was continuously and automatically performed using the Keltec distillation titration system (KJELTEC AUTO 1030 type) incorporated in the same Keltec auto system. The liquid is distilled and titrated (0.1N sulfuric acid is used for titration), and the soluble crude protein content of the sample (wheat flour) is determined by the following formula.
(Number 1)
Soluble crude protein content (%) = 0.14 x (TB) x F x N x (100 / S) x (1/25)
During the ceremony
T = 0.1 amount of sulfuric acid required for titration (mL)
B = 0.1 amount of sulfuric acid required for blank titration (mL)
F = Titer of 0.1 specified sulfuric acid used for titration (measured at the time of use or use a commercially available product with a titer indication)
N = Nitrogen protein conversion factor (5.70)
S = Weighing amount of sample (g)
(2)小麦粉の全粗タンパク含量の測定:
(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)の(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。
(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)、下記の数式により、試料(小麦粉)の全粗タンパク含量を求める。
(数2)
全粗タンパク含量(%)=(0.14×T×F×N)/S
式中、
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=窒素タンパク質換算係数(5.70)
S=試料の秤取量(g) (2) Measurement of total crude protein content of wheat flour:
(A) 0.5 g of the sample (flour) was precisely weighed and placed in the Kjeldahl tube of the Kjeldahl Auto System manufactured by Ticker Co., Ltd., which was used in the above (1). Add 1 tablet of the same decomposition accelerator and 5 mL of concentrated sulfuric acid as used.
(B) Using the same Keltec auto system Keltec decomposition furnace used in (1) above, the disassembly process was performed with dial 9 or 10 for 1 hour, and then the disassembly process was followed by continuous and automatic. The same Keltec distillation titration system used in (1) above, which is incorporated in the same Keltec auto system, is used to distill and titrate the liquid subjected to the decomposition treatment described above (0 for titration). 1. Use the specified sulfuric acid), and calculate the total crude protein content of the sample (wheat flour) by the following formula.
(Number 2)
Total crude protein content (%) = (0.14 x T x F x N) / S
During the ceremony
T = 0.1 amount of sulfuric acid required for titration (mL)
F = Titer of 0.1 specified sulfuric acid used for titration (measured at the time of use)
N = Nitrogen protein conversion factor (5.70)
S = Weighing amount of sample (g)
(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)の(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。
(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)、下記の数式により、試料(小麦粉)の全粗タンパク含量を求める。
(数2)
全粗タンパク含量(%)=(0.14×T×F×N)/S
式中、
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=窒素タンパク質換算係数(5.70)
S=試料の秤取量(g) (2) Measurement of total crude protein content of wheat flour:
(A) 0.5 g of the sample (flour) was precisely weighed and placed in the Kjeldahl tube of the Kjeldahl Auto System manufactured by Ticker Co., Ltd., which was used in the above (1). Add 1 tablet of the same decomposition accelerator and 5 mL of concentrated sulfuric acid as used.
(B) Using the same Keltec auto system Keltec decomposition furnace used in (1) above, the disassembly process was performed with dial 9 or 10 for 1 hour, and then the disassembly process was followed by continuous and automatic. The same Keltec distillation titration system used in (1) above, which is incorporated in the same Keltec auto system, is used to distill and titrate the liquid subjected to the decomposition treatment described above (0 for titration). 1. Use the specified sulfuric acid), and calculate the total crude protein content of the sample (wheat flour) by the following formula.
(Number 2)
Total crude protein content (%) = (0.14 x T x F x N) / S
During the ceremony
T = 0.1 amount of sulfuric acid required for titration (mL)
F = Titer of 0.1 specified sulfuric acid used for titration (measured at the time of use)
N = Nitrogen protein conversion factor (5.70)
S = Weighing amount of 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)の可溶性粗タンパク含量及び前記(2)で求めた試料(小麦粉)の全粗タンパク含量から、下記の数式により試料(小麦粉)のグルテンバイタリティを求める。このようにして得られたグルテンバイタリティの未処理粉の値を100としたときの相対値を粉砕熱処理小麦粉のグルテンバイタリティとする。
(数3)
グルテンバイタリティ(%)=(可溶性粗タンパク含量/全粗タンパク含量)×100 (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 determined by the following mathematical formula. The relative value when the value of the untreated flour of the gluten vitality thus obtained is 100 is taken as the gluten vitality of the pulverized heat-treated wheat flour.
(Number 3)
Gluten vitality (%) = (soluble crude protein content / total crude protein content) x 100
前記(1)で求めた試料(小麦粉)の可溶性粗タンパク含量及び前記(2)で求めた試料(小麦粉)の全粗タンパク含量から、下記の数式により試料(小麦粉)のグルテンバイタリティを求める。このようにして得られたグルテンバイタリティの未処理粉の値を100としたときの相対値を粉砕熱処理小麦粉のグルテンバイタリティとする。
(数3)
グルテンバイタリティ(%)=(可溶性粗タンパク含量/全粗タンパク含量)×100 (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 determined by the following mathematical formula. The relative value when the value of the untreated flour of the gluten vitality thus obtained is 100 is taken as the gluten vitality of the pulverized heat-treated wheat flour.
(Number 3)
Gluten vitality (%) = (soluble crude protein content / total crude protein content) x 100
《粘度の測定》
(1)バッターの調製
ボール(ホバート社製)に25℃の水を500mL注ぎ、その上に粉砕熱処理小麦粉(水分量は8.0質量%~15.0質量%の範囲内)を100g入れる。ワイヤーホイップ(ホバート社製)にて適当に撹拌し、粉と水を馴染ませた後、ミキサー(ホバート社製)にて1st=30秒間、2nd=240秒間撹拌する。
(2)測定方法
BM型粘度計を使用し、ミキサー撹拌後10分経過後の25℃での粘度を測定する。 《Measurement of viscosity》
(1) Preparation of batter 500 mL of water at 25 ° C. is poured into a bowl (manufactured by Hobart), and 100 g of crushed heat-treated wheat flour (moisture content is in the range of 8.0% by mass to 15.0% by mass) is put therein. The mixture is appropriately stirred with a wire whip (manufactured by Hobert), and after the powder and water are mixed, the mixture is stirred with a mixer (manufactured by Hobert) for 1st = 30 seconds and 2nd = 240 seconds.
(2) Measurement method Using a BM type viscometer, measure the viscosity at 25 ° C. 10 minutes after stirring with a mixer.
(1)バッターの調製
ボール(ホバート社製)に25℃の水を500mL注ぎ、その上に粉砕熱処理小麦粉(水分量は8.0質量%~15.0質量%の範囲内)を100g入れる。ワイヤーホイップ(ホバート社製)にて適当に撹拌し、粉と水を馴染ませた後、ミキサー(ホバート社製)にて1st=30秒間、2nd=240秒間撹拌する。
(2)測定方法
BM型粘度計を使用し、ミキサー撹拌後10分経過後の25℃での粘度を測定する。 《Measurement of viscosity》
(1) Preparation of batter 500 mL of water at 25 ° C. is poured into a bowl (manufactured by Hobart), and 100 g of crushed heat-treated wheat flour (moisture content is in the range of 8.0% by mass to 15.0% by mass) is put therein. The mixture is appropriately stirred with a wire whip (manufactured by Hobert), and after the powder and water are mixed, the mixture is stirred with a mixer (manufactured by Hobert) for 1st = 30 seconds and 2nd = 240 seconds.
(2) Measurement method Using a BM type viscometer, measure the viscosity at 25 ° C. 10 minutes after stirring with a mixer.
《粒度の測定》
500gの小麦粉に対して、目開き400μm試験用の篩を用いて60秒間手ぶるいする。試験用の篩上に残留する小麦粉の重量を測定し、500gで割算する。測定時の室温は25℃、湿度は70℃とする。粒度測定時の小麦粉の水分量は8.0質量%~15.0質量%の範囲内とする。当該水分量は加熱乾燥法で測定できる。 《Measurement of particle size》
Sift 500 g of flour for 60 seconds using a sieve with a 400 μm opening. Weigh the flour remaining on the test sieve and divide by 500 g. The room temperature at the time of measurement is 25 ° C, and the humidity is 70 ° C. The water content of wheat flour at the time of particle size measurement shall be in the range of 8.0% by mass to 15.0% by mass. The water content can be measured by the heat drying method.
500gの小麦粉に対して、目開き400μm試験用の篩を用いて60秒間手ぶるいする。試験用の篩上に残留する小麦粉の重量を測定し、500gで割算する。測定時の室温は25℃、湿度は70℃とする。粒度測定時の小麦粉の水分量は8.0質量%~15.0質量%の範囲内とする。当該水分量は加熱乾燥法で測定できる。 《Measurement of particle size》
Sift 500 g of flour for 60 seconds using a sieve with a 400 μm opening. Weigh the flour remaining on the test sieve and divide by 500 g. The room temperature at the time of measurement is 25 ° C, and the humidity is 70 ° C. The water content of wheat flour at the time of particle size measurement shall be in the range of 8.0% by mass to 15.0% by mass. The water content can be measured by the heat drying method.
本発明の粉砕熱処理小麦粉は、二次加工して種々の食品用途に用いることができ、代表的な用途としてベーカリー食品が挙げられる。本発明でいうベーカリー食品は、穀粉を主原料とし、これに必要に応じてイーストや膨張剤、水、食塩、砂糖等の副材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をいう。本発明が適用可能なベーカリー食品の例としては、パン類、菓子類が挙げられる。パン類としては、食パン、フランスパン、ロールパン、コッペパン、クロワッサン、ピザ等が挙げられる。菓子類としては、ドーナツ、どら焼き、スポンジケーキ、バターケーキ、ホットケーキ、パンケーキ、マフィン、クッキー等が挙げられる。
The crushed heat-treated wheat flour of the present invention can be secondarily processed and used for various food uses, and bakery foods are a typical use. The bakery food referred to in the present invention is made by baking and steaming a fermented or non-fermented dough obtained by using flour as a main raw material and adding auxiliary materials such as yeast, leavening agent, water, salt and sugar as necessary. , A food obtained by heat treatment such as frying. Examples of bakery foods to which the present invention can be applied include breads and confectioneries. Examples of breads include bread, French bread, bread rolls, koppe bread, croissants, and pizza. Examples of confectionery include donuts, dorayaki, sponge cakes, butter cakes, pancakes, pancakes, muffins, cookies and the like.
本発明の粉砕熱処理小麦粉は、ベーカリー食品用ミックスの原料として用いることができる。
本発明のベーカリー食品用ミックスは、本発明の粉砕熱処理小麦粉の製造方法で得られた粉砕熱処理小麦粉又は本発明の粉砕熱処理小麦粉を含有するものである。本発明者は、本発明の粉砕熱処理小麦粉の製造方法で得られた粉砕熱処理小麦粉又は本発明の粉砕熱処理小麦粉を用いることで、しっとりもっちりした食感を有し、十分なボリューム感ときめの細かい内相を有し、かつ食感の経時的な劣化が起こり難いベーカリー食品が得られることを見出した。しかしながら、本発明の粉砕熱処理小麦粉の製造方法により得られた粉砕熱処理小麦粉の物性や特性は種々のものが存在し、全てを明らかにして出願することは、物性の特定方法から開発する必要があるため長期の研究が必要であり、製品寿命の短い食品の分野において実際的には不可能である。そこで、本出願においては、本発明の粉砕熱処理小麦粉の製造方法で得られた粉砕熱処理小麦粉を含有することをベーカリー食品用ミックスの構成として規定することとした。以上の通り、出願時において本明細書に記載されていること以外に当該物をその構造又は特性により直接特定することが不可能であるか、又はおよそ実際的でないという事情が存在した。 The crushed heat-treated wheat flour of the present invention can be used as a raw material for a bakery food mix.
The bakery food mix of the present invention contains the pulverized heat-treated wheat flour obtained by the method for producing the pulverized heat-treated wheat flour of the present invention or the pulverized heat-treated wheat flour of the present invention. By using the crushed heat-treated wheat flour obtained by the method for producing crushed heat-treated wheat flour of the present invention or the crushed heat-treated wheat flour of the present invention, the present inventor has a moist and chewy texture, and has a sufficient volume and texture. It has been found that a bakery food having a fine internal phase and in which the texture is less likely to deteriorate over time can be obtained. However, there are various physical properties and properties of the crushed heat-treated wheat flour obtained by the method for producing the crushed heat-treated wheat flour of the present invention, and it is necessary to develop from the method for specifying the physical properties to clarify all of them and file an application. Therefore, long-term research is required, which is practically impossible in the field of foods with short product life. Therefore, in the present application, it is defined as the composition of the bakery food mix to contain the crushed heat-treated wheat flour obtained by the method for producing the crushed heat-treated wheat flour of the present invention. As described above, at the time of filing, there was a situation in which it was impossible or almost impractical to directly identify the product by its structure or characteristics other than what is described in the present specification.
本発明のベーカリー食品用ミックスは、本発明の粉砕熱処理小麦粉の製造方法で得られた粉砕熱処理小麦粉又は本発明の粉砕熱処理小麦粉を含有するものである。本発明者は、本発明の粉砕熱処理小麦粉の製造方法で得られた粉砕熱処理小麦粉又は本発明の粉砕熱処理小麦粉を用いることで、しっとりもっちりした食感を有し、十分なボリューム感ときめの細かい内相を有し、かつ食感の経時的な劣化が起こり難いベーカリー食品が得られることを見出した。しかしながら、本発明の粉砕熱処理小麦粉の製造方法により得られた粉砕熱処理小麦粉の物性や特性は種々のものが存在し、全てを明らかにして出願することは、物性の特定方法から開発する必要があるため長期の研究が必要であり、製品寿命の短い食品の分野において実際的には不可能である。そこで、本出願においては、本発明の粉砕熱処理小麦粉の製造方法で得られた粉砕熱処理小麦粉を含有することをベーカリー食品用ミックスの構成として規定することとした。以上の通り、出願時において本明細書に記載されていること以外に当該物をその構造又は特性により直接特定することが不可能であるか、又はおよそ実際的でないという事情が存在した。 The crushed heat-treated wheat flour of the present invention can be used as a raw material for a bakery food mix.
The bakery food mix of the present invention contains the pulverized heat-treated wheat flour obtained by the method for producing the pulverized heat-treated wheat flour of the present invention or the pulverized heat-treated wheat flour of the present invention. By using the crushed heat-treated wheat flour obtained by the method for producing crushed heat-treated wheat flour of the present invention or the crushed heat-treated wheat flour of the present invention, the present inventor has a moist and chewy texture, and has a sufficient volume and texture. It has been found that a bakery food having a fine internal phase and in which the texture is less likely to deteriorate over time can be obtained. However, there are various physical properties and properties of the crushed heat-treated wheat flour obtained by the method for producing the crushed heat-treated wheat flour of the present invention, and it is necessary to develop from the method for specifying the physical properties to clarify all of them and file an application. Therefore, long-term research is required, which is practically impossible in the field of foods with short product life. Therefore, in the present application, it is defined as the composition of the bakery food mix to contain the crushed heat-treated wheat flour obtained by the method for producing the crushed heat-treated wheat flour of the present invention. As described above, at the time of filing, there was a situation in which it was impossible or almost impractical to directly identify the product by its structure or characteristics other than what is described in the present specification.
本発明のベーカリー食品用ミックスは、本発明の粉砕熱処理小麦粉の製造方法で得られた粉砕熱処理小麦粉又は本発明の粉砕熱処理小麦粉に加えて、非熱処理小麦粉を含有することが、作業性、食感、外観、内相を良好なものにしやすい点で好ましい。非熱処理小麦粉としては、熱処理されていない未処理の小麦粉を用いることができ、例えば、強力粉、準強力粉、中力粉、薄力粉、デュラム粉等が挙げられ、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。非熱処理小麦粉は、外国産及び国内産小麦の何れを原料とする小麦粉も使用できる。特に粉砕熱処理小麦粉の原料に国内産麦小麦粉を用いる場合に、非熱処理小麦粉として、外国産小麦を原料とする小麦粉を用いることが、入手容易性の点で好ましい。
The bakery food mix of the present invention may contain non-heat-treated wheat flour in addition to the crushed heat-treated wheat flour obtained by the method for producing crushed heat-treated wheat flour of the present invention or the crushed heat-treated wheat flour of the present invention. It is preferable in that it is easy to improve the appearance and the internal phase. As the non-heat-treated wheat flour, untreated wheat flour that has not been heat-treated can be used, and examples thereof include strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour, and one of these alone or two. The above can be used in combination. As the non-heat-treated wheat flour, wheat flour made from either foreign or domestic wheat can be used. In particular, when domestic wheat flour is used as the raw material for the pulverized heat-treated wheat flour, it is preferable to use wheat flour made from foreign wheat as the non-heat-treated wheat flour in terms of availability.
本発明のベーカリー食品用ミックスが非熱処理小麦粉を含む場合、粉砕熱処理小麦粉の配合量は、粉砕熱処理小麦粉と非熱処理小麦粉の合計100質量部中、1質量部以上40質量部以下であることが好ましい。粉砕熱処理小麦粉の配合量を1質量部以上とすることで、ベーカリー食品において食感の改善効果が一層得やすくなる。粉砕熱処理小麦粉の配合量を40質量部以下とすることで、製菓・製パン性が良好となる。これらの観点から、ベーカリー食品用ミックス中の、粉砕熱処理小麦粉の配合量は、粉砕熱処理小麦粉と非熱処理小麦粉の合計100質量部中、粉砕熱処理小麦粉の配合量は、5質量部以上40質量部以下であることがより好ましく、10質量部以上40質量部以下であることが更に好ましい。
When the bakery food mix of the present invention contains non-heat-treated wheat flour, the blending amount of the crushed heat-treated wheat flour is preferably 1 part by mass or more and 40 parts by mass or less based on 100 parts by mass of the total of the crushed heat-treated wheat flour and the non-heat-treated wheat flour. .. By setting the blending amount of the pulverized heat-treated wheat flour to 1 part by mass or more, it becomes easier to obtain the effect of improving the texture in the bakery food. By setting the blending amount of the crushed heat-treated wheat flour to 40 parts by mass or less, the confectionery and bread making properties are improved. From these viewpoints, the blending amount of the crushed heat-treated wheat flour in the bakery food mix is 100 parts by mass in total of the crushed heat-treated wheat flour and the non-heat-treated wheat flour, and the blending amount of the crushed heat-treated wheat flour is 5 parts by mass or more and 40 parts by mass or less. It is more preferable that the amount is 10 parts by mass or more and 40 parts by mass or less.
本発明のベーカリー食品用ミックスにおいて粉砕熱処理小麦粉と非熱処理小麦粉の合計100質量部中、非熱処理小麦粉の配合量は作業性、食感、外観、内相を良好なものとする効果が高い点から、60質量部以上99質量部以下であることが好ましく、65質量部以上95質量部以下であることがより好ましく、70質量部以上90質量部以下であることが更に好ましい。
更に、ベーカリー食品用ミックスにおける粉砕熱処理小麦粉と非熱処理小麦粉の合計量の割合は50質量%以上が好ましく、55質量%以上がより好ましく、60質量%以上が特に好ましい。特に上記の量は、作業性、食感、外観、内相を良好なものとする効果が高い点から、一般的なパン用途において好ましい。 In the bakery food mix of the present invention, in a total of 100 parts by mass of crushed heat-treated wheat flour and non-heat-treated wheat flour, the blending amount of the non-heated wheat flour is highly effective in improving workability, texture, appearance, and internal phase. , 60 parts by mass or more and 99 parts by mass or less, more preferably 65 parts by mass or more and 95 parts by mass or less, and further preferably 70 parts by mass or more and 90 parts by mass or less.
Further, the ratio of the total amount of the pulverized heat-treated wheat flour and the non-heat-treated wheat flour in the bakery food mix is preferably 50% by mass or more, more preferably 55% by mass or more, and particularly preferably 60% by mass or more. In particular, the above amount is preferable in general bread applications because it has a high effect of improving workability, texture, appearance, and internal phase.
更に、ベーカリー食品用ミックスにおける粉砕熱処理小麦粉と非熱処理小麦粉の合計量の割合は50質量%以上が好ましく、55質量%以上がより好ましく、60質量%以上が特に好ましい。特に上記の量は、作業性、食感、外観、内相を良好なものとする効果が高い点から、一般的なパン用途において好ましい。 In the bakery food mix of the present invention, in a total of 100 parts by mass of crushed heat-treated wheat flour and non-heat-treated wheat flour, the blending amount of the non-heated wheat flour is highly effective in improving workability, texture, appearance, and internal phase. , 60 parts by mass or more and 99 parts by mass or less, more preferably 65 parts by mass or more and 95 parts by mass or less, and further preferably 70 parts by mass or more and 90 parts by mass or less.
Further, the ratio of the total amount of the pulverized heat-treated wheat flour and the non-heat-treated wheat flour in the bakery food mix is preferably 50% by mass or more, more preferably 55% by mass or more, and particularly preferably 60% by mass or more. In particular, the above amount is preferable in general bread applications because it has a high effect of improving workability, texture, appearance, and internal phase.
ベーカリー食品用ミックスには、前記の粉砕熱処理小麦粉及び非熱処理小麦粉以外の他の成分を含有させることもできる。例えば、ライ麦粉、大麦粉、そば粉、米粉、豆粉、コーンフラワー等の小麦粉以外の穀粉;馬鈴薯澱粉、コーンスターチ、ワキシースターチ、小麦澱粉、及びこれらにα化、エーテル化、エステル化、架橋、酸化等の処理を施した加工澱粉;炭酸水素ナトリウム、ベーキングパウダー、炭酸アンモニウム、炭酸水素アンモニウム、塩化アンモニウム等の膨張剤或いはイースト;サラダ油等の油脂類;砂糖等の糖類;全卵、卵白、卵黄等の卵類;牛乳、脱脂粉乳、バター等の乳製品;食塩等の塩類;乳化剤、増粘剤、酸味料、香料、香辛料、着色料、果汁、果実、ビタミン類等が挙げられ、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。これらの他の成分は、粉砕熱処理小麦粉と非熱処理小麦粉との混合時に一緒に混合してもよいし、粉砕熱処理小麦粉と非熱処理小麦粉の一方に予め混合しておいてもよいし、粉砕熱処理小麦粉と非熱処理小麦粉の混合後に更に混合させてもよい。
The bakery food mix may contain ingredients other than the above-mentioned crushed heat-treated wheat flour and non-heat-treated wheat flour. For example, flour other than wheat flour such as rye flour, barley flour, buckwheat flour, rice flour, bean flour, corn flour; horse bell starch, corn starch, waxy starch, wheat starch, and pregelatinization, etherification, esterification, cross-linking, Processed starch that has been treated with oxidation, etc .; swelling agents or yeasts such as sodium hydrogen carbonate, baking powder, ammonium carbonate, ammonium hydrogen carbonate, ammonium chloride; fats and oils such as salad oil; sugars such as sugar; whole eggs, egg whites, egg yolks Eggs such as: milk, non-fat dry powder, butter and other dairy products; salts such as salt; emulsifiers, thickeners, acidulants, fragrances, spices, coloring agents, fruit juices, fruits, vitamins, etc. One type can be used alone or two or more types can be used in combination. These other components may be mixed together at the time of mixing the crushed heat-treated wheat flour and the non-heat-treated wheat flour, may be mixed in advance with one of the crushed heat-treated wheat flour and the non-heat-treated wheat flour, or the crushed heat-treated wheat flour. And non-heat-treated wheat flour may be mixed and then further mixed.
以上、本発明をその好ましい実施形態に基づき説明したが、上記又は下記の実施例に記載の好ましい構成を上記又は下記に記載の別の任意の好ましい構成と組み合わせることが可能である。なお、ここでいう好ましい構成とは更に好ましい、特に好ましい等の段階を一切問わず何れの段階のものを何れの段階のものとも組み合わせ可能とする。
Although the present invention has been described above based on its preferred embodiment, it is possible to combine the preferred configuration described in the above or the following examples with any other preferred configuration described above or below. It should be noted that the preferred configuration referred to here can be combined with any stage, regardless of any stage such as more preferable, particularly preferable, or the like.
本発明を具体的に説明するために実施例を挙げるが、本発明は以下の実施例によって制限されるものではない。
Examples will be given to specifically explain the present invention, but the present invention is not limited to the following examples.
(実施例1~23、比較例1~8)
ヒートジャケットと1軸エクストルーダーを備えた密閉容器を、予め表1に記載した雰囲気温度に達温させた。具体的には、蒸気を熱源としたヒートジャケットにより、密閉容器をその外部から加温し、容器内の雰囲気温度を表1に記載の温度に達温させた。
その後、表1に記載した品種・銘柄の小麦を製粉した小麦粉を用意した。表1に記載の所定温度に加熱した水及び水蒸気を表1に記載の量用意した。前記密閉容器に小麦粉と、前記の加熱した水及び/又は水蒸気とを入れて混合し、前記所定の雰囲気温度に設定された該密閉容器内で表1に記載の所定時間加熱した後、密閉容器から排出した。加熱完了時の混合物の温度(密閉容器出口における混合物の温度)は表1に示す温度であった。加熱処理後の混合物を粒状化工程を経ることなく棚乾燥によって130℃にて乾燥した後、ピンミルで得られる粉砕熱処理小麦粉が表1の粒度となるように粉砕し、混合物粒子を粉砕熱処理小麦粉として回収した。得られた粉砕熱処理小麦粉の粒度、未処理のときの糊化熱を100とした場合の糊化熱(糊化熱比)、未処理のときのグルテンバイタリティを100とした場合のグルテンバイタリティ(グルテンバイタリティ比)、25℃で対粉500質量%に加水した場合の粘度を前記方法によりそれぞれ測定した。なお、上記で用いた水及び水蒸気により、容器内は加圧下で加熱された。 (Examples 1 to 23, Comparative Examples 1 to 8)
A closed container equipped with a heat jacket and a uniaxial extruder was heated to the atmospheric temperature shown in Table 1 in advance. Specifically, a closed container was heated from the outside by a heat jacket using steam as a heat source, and the ambient temperature inside the container was brought to the temperature shown in Table 1.
Then, wheat flour obtained by milling the wheat varieties and brands listed in Table 1 was prepared. Water and steam heated to the predetermined temperature shown in Table 1 were prepared in the amounts shown in Table 1. Wheat flour and the heated water and / or steam are mixed in the closed container, heated in the closed container set to the predetermined atmospheric temperature for a predetermined time as shown in Table 1, and then the closed container. Ejected from. The temperature of the mixture at the completion of heating (the temperature of the mixture at the outlet of the closed container) was the temperature shown in Table 1. The mixture after the heat treatment was dried at 130 ° C. by shelf drying without going through the granulation step, and then the crushed heat-treated wheat flour obtained by the pin mill was crushed to the particle size shown in Table 1, and the mixture particles were used as the crushed heat-treated wheat flour. Recovered. The particle size of the obtained crushed heat-treated wheat flour, the heat of gelatinization (heat ratio of gelatinization) when the heat of gelatinization when untreated is 100, and the gluten vitality (gluten) when the gluten vitality when untreated is 100. Vitality ratio) and the viscosity when water was added to 500% by mass of flour at 25 ° C. were measured by the above methods. The inside of the container was heated under pressure by the water and steam used above.
ヒートジャケットと1軸エクストルーダーを備えた密閉容器を、予め表1に記載した雰囲気温度に達温させた。具体的には、蒸気を熱源としたヒートジャケットにより、密閉容器をその外部から加温し、容器内の雰囲気温度を表1に記載の温度に達温させた。
その後、表1に記載した品種・銘柄の小麦を製粉した小麦粉を用意した。表1に記載の所定温度に加熱した水及び水蒸気を表1に記載の量用意した。前記密閉容器に小麦粉と、前記の加熱した水及び/又は水蒸気とを入れて混合し、前記所定の雰囲気温度に設定された該密閉容器内で表1に記載の所定時間加熱した後、密閉容器から排出した。加熱完了時の混合物の温度(密閉容器出口における混合物の温度)は表1に示す温度であった。加熱処理後の混合物を粒状化工程を経ることなく棚乾燥によって130℃にて乾燥した後、ピンミルで得られる粉砕熱処理小麦粉が表1の粒度となるように粉砕し、混合物粒子を粉砕熱処理小麦粉として回収した。得られた粉砕熱処理小麦粉の粒度、未処理のときの糊化熱を100とした場合の糊化熱(糊化熱比)、未処理のときのグルテンバイタリティを100とした場合のグルテンバイタリティ(グルテンバイタリティ比)、25℃で対粉500質量%に加水した場合の粘度を前記方法によりそれぞれ測定した。なお、上記で用いた水及び水蒸気により、容器内は加圧下で加熱された。 (Examples 1 to 23, Comparative Examples 1 to 8)
A closed container equipped with a heat jacket and a uniaxial extruder was heated to the atmospheric temperature shown in Table 1 in advance. Specifically, a closed container was heated from the outside by a heat jacket using steam as a heat source, and the ambient temperature inside the container was brought to the temperature shown in Table 1.
Then, wheat flour obtained by milling the wheat varieties and brands listed in Table 1 was prepared. Water and steam heated to the predetermined temperature shown in Table 1 were prepared in the amounts shown in Table 1. Wheat flour and the heated water and / or steam are mixed in the closed container, heated in the closed container set to the predetermined atmospheric temperature for a predetermined time as shown in Table 1, and then the closed container. Ejected from. The temperature of the mixture at the completion of heating (the temperature of the mixture at the outlet of the closed container) was the temperature shown in Table 1. The mixture after the heat treatment was dried at 130 ° C. by shelf drying without going through the granulation step, and then the crushed heat-treated wheat flour obtained by the pin mill was crushed to the particle size shown in Table 1, and the mixture particles were used as the crushed heat-treated wheat flour. Recovered. The particle size of the obtained crushed heat-treated wheat flour, the heat of gelatinization (heat ratio of gelatinization) when the heat of gelatinization when untreated is 100, and the gluten vitality (gluten) when the gluten vitality when untreated is 100. Vitality ratio) and the viscosity when water was added to 500% by mass of flour at 25 ° C. were measured by the above methods. The inside of the container was heated under pressure by the water and steam used above.
(比較例9)
加熱処理後の粉砕を行わなかった以外は実施例18と同様として熱処理小麦粉を得、粒度、未処理のときの糊化熱を100とした場合の糊化熱(糊化熱比)、未処理のときのグルテンバイタリティを100とした場合のグルテンバイタリティ(グルテンバイタリティ比)、25℃で対粉500質量%に加水した場合の粘度を前記方法によりそれぞれ測定した。 (Comparative Example 9)
Heat-treated wheat flour was obtained in the same manner as in Example 18 except that crushing was not performed after the heat treatment, and the grain size, the heat of gelatinization (heat ratio of gelatinization) when the heat of gelatinization when untreated was 100, and the untreated. The gluten vitality (gluten vitality ratio) when the gluten vitality at the time of 100 was set to 100, and the viscosity when water was added to 500% by mass of flour at 25 ° C. were measured by the above methods.
加熱処理後の粉砕を行わなかった以外は実施例18と同様として熱処理小麦粉を得、粒度、未処理のときの糊化熱を100とした場合の糊化熱(糊化熱比)、未処理のときのグルテンバイタリティを100とした場合のグルテンバイタリティ(グルテンバイタリティ比)、25℃で対粉500質量%に加水した場合の粘度を前記方法によりそれぞれ測定した。 (Comparative Example 9)
Heat-treated wheat flour was obtained in the same manner as in Example 18 except that crushing was not performed after the heat treatment, and the grain size, the heat of gelatinization (heat ratio of gelatinization) when the heat of gelatinization when untreated was 100, and the untreated. The gluten vitality (gluten vitality ratio) when the gluten vitality at the time of 100 was set to 100, and the viscosity when water was added to 500% by mass of flour at 25 ° C. were measured by the above methods.
(比較例10)
表1に記載した品種の小麦を製粉した小麦粉をそのままピンミルで粉砕し、粒度、未処理のときの糊化熱を100とした場合の糊化熱(糊化熱比)、未処理のときのグルテンバイタリティを100とした場合のグルテンバイタリティ(グルテンバイタリティ比)、25℃で対粉500質量%に加水した場合の粘度を前記方法によりそれぞれ測定した。 (Comparative Example 10)
The wheat flour obtained by milling the wheat varieties shown in Table 1 is crushed as it is with a pin mill, and the grain size, the heat of gelatinization (heat ratio of gelatinization) when the heat of gelatinization when untreated is 100, and the heat of gelatinization when not treated. The gluten vitality (gluten vitality ratio) when the gluten vitality was set to 100, and the viscosity when water was added to 500% by mass of the flour at 25 ° C. were measured by the above methods.
表1に記載した品種の小麦を製粉した小麦粉をそのままピンミルで粉砕し、粒度、未処理のときの糊化熱を100とした場合の糊化熱(糊化熱比)、未処理のときのグルテンバイタリティを100とした場合のグルテンバイタリティ(グルテンバイタリティ比)、25℃で対粉500質量%に加水した場合の粘度を前記方法によりそれぞれ測定した。 (Comparative Example 10)
The wheat flour obtained by milling the wheat varieties shown in Table 1 is crushed as it is with a pin mill, and the grain size, the heat of gelatinization (heat ratio of gelatinization) when the heat of gelatinization when untreated is 100, and the heat of gelatinization when not treated. The gluten vitality (gluten vitality ratio) when the gluten vitality was set to 100, and the viscosity when water was added to 500% by mass of the flour at 25 ° C. were measured by the above methods.
(試験例1)
実施例1~23、比較例1~8の粉砕熱処理小麦粉及び比較例9、10の処理小麦粉を用いて、下記方法によりベーカリー食品の一種である食パンを製造した。得られた食パンを室温(25℃)で1日間静置した後、得られた食パンの食感、外観を10名の専門パネラーに下記評価基準に基づいて評価してもらった。また10名の専門パネラーには、食パン製造時の作業性について併せて評価してもらったほか、得られた食パンを室温(25℃)で3日間静置した後の食感も下記評価基準に基づいて併せて評価してもらった。各パネラーの評価点の平均を表1に示す。 (Test Example 1)
Using the crushed heat-treated wheat flours of Examples 1 to 23 and Comparative Examples 1 to 8 and the treated wheat flours of Comparative Examples 9 and 10, bread, which is a kind of bakery food, was produced by the following method. After allowing the obtained bread to stand at room temperature (25 ° C.) for 1 day, the texture and appearance of the obtained bread were evaluated by 10 specialized panelists based on the following evaluation criteria. In addition, 10 specialized panelists also evaluated the workability during bread production, and the texture of the obtained bread after being allowed to stand at room temperature (25 ° C) for 3 days was also evaluated according to the following evaluation criteria. We also had them evaluate based on this. Table 1 shows the average of the evaluation points of each panelist.
実施例1~23、比較例1~8の粉砕熱処理小麦粉及び比較例9、10の処理小麦粉を用いて、下記方法によりベーカリー食品の一種である食パンを製造した。得られた食パンを室温(25℃)で1日間静置した後、得られた食パンの食感、外観を10名の専門パネラーに下記評価基準に基づいて評価してもらった。また10名の専門パネラーには、食パン製造時の作業性について併せて評価してもらったほか、得られた食パンを室温(25℃)で3日間静置した後の食感も下記評価基準に基づいて併せて評価してもらった。各パネラーの評価点の平均を表1に示す。 (Test Example 1)
Using the crushed heat-treated wheat flours of Examples 1 to 23 and Comparative Examples 1 to 8 and the treated wheat flours of Comparative Examples 9 and 10, bread, which is a kind of bakery food, was produced by the following method. After allowing the obtained bread to stand at room temperature (25 ° C.) for 1 day, the texture and appearance of the obtained bread were evaluated by 10 specialized panelists based on the following evaluation criteria. In addition, 10 specialized panelists also evaluated the workability during bread production, and the texture of the obtained bread after being allowed to stand at room temperature (25 ° C) for 3 days was also evaluated according to the following evaluation criteria. We also had them evaluate based on this. Table 1 shows the average of the evaluation points of each panelist.
(食パンの製造方法)
市販の製パン用ミキサー(株式会社ダルトン製、万能混合機 型式5DM-03-r)におけるミキシングボウルに、小麦1CWを製粉した小麦粉320gと、評価対象の粉砕熱処理小麦粉又は処理小麦粉80gと、食塩8gと、砂糖32gと、生イースト(オリエンタル酵母工業製「オリエンタルイースト」)9.2gと、イーストフード(オリエンタル酵母工業製「Cイーストフード」)0.4gと、適正量の水とを投入し、ミキシング工程を実施してパン生地を調製した。具体的には低速で4分間ミキシングを行った後、高速で2分間ミキシングを行い、更に、16gの油脂を添加して低速で4分間ミキシングを行った後、高速で1分間混捏した(捏上温度27℃)。こうして得られたパン生地を、温度27℃、相対湿度75%の条件下で1時間発酵させた後、450gに分割して丸め、ベンチタイムを30分間とった後、パン生地を棒状にして食パン型に詰めた。そして、ホイロ(温度38℃、相対湿度85%の雰囲気下)を60分間行った後、温度200℃で30分間焼成して食パンを得た。 (Bread manufacturing method)
In a mixing bowl of a commercially available baker's mixer (Dalton Co., Ltd., universal mixer model 5DM-03-r), 320 g of wheat flour obtained by milling 1 CW of wheat, 80 g of crushed heat-treated wheat flour or treated wheat flour to be evaluated, and 8 g of salt. , 32 g of sugar, 9.2 g of raw yeast (“Oriental yeast” manufactured by Oriental yeast industry), 0.4 g of yeast food (“C yeast food” manufactured by Oriental yeast industry), and an appropriate amount of water were added. A mixing step was carried out to prepare bread dough. Specifically, after mixing at low speed for 4 minutes, mixing was performed at high speed for 2 minutes, and then 16 g of fats and oils were added and mixed at low speed for 4 minutes, and then mixed at high speed for 1 minute (kneading). Temperature 27 ° C). The bread dough thus obtained is fermented for 1 hour under the conditions of a temperature of 27 ° C. and a relative humidity of 75%, then divided into 450 g and rolled, and after a bench time of 30 minutes, the bread dough is made into a stick shape into a bread shape. Stuffed. Then, a loaf (at a temperature of 38 ° C. and a relative humidity of 85%) was performed for 60 minutes, and then baked at a temperature of 200 ° C. for 30 minutes to obtain bread.
市販の製パン用ミキサー(株式会社ダルトン製、万能混合機 型式5DM-03-r)におけるミキシングボウルに、小麦1CWを製粉した小麦粉320gと、評価対象の粉砕熱処理小麦粉又は処理小麦粉80gと、食塩8gと、砂糖32gと、生イースト(オリエンタル酵母工業製「オリエンタルイースト」)9.2gと、イーストフード(オリエンタル酵母工業製「Cイーストフード」)0.4gと、適正量の水とを投入し、ミキシング工程を実施してパン生地を調製した。具体的には低速で4分間ミキシングを行った後、高速で2分間ミキシングを行い、更に、16gの油脂を添加して低速で4分間ミキシングを行った後、高速で1分間混捏した(捏上温度27℃)。こうして得られたパン生地を、温度27℃、相対湿度75%の条件下で1時間発酵させた後、450gに分割して丸め、ベンチタイムを30分間とった後、パン生地を棒状にして食パン型に詰めた。そして、ホイロ(温度38℃、相対湿度85%の雰囲気下)を60分間行った後、温度200℃で30分間焼成して食パンを得た。 (Bread manufacturing method)
In a mixing bowl of a commercially available baker's mixer (Dalton Co., Ltd., universal mixer model 5DM-03-r), 320 g of wheat flour obtained by milling 1 CW of wheat, 80 g of crushed heat-treated wheat flour or treated wheat flour to be evaluated, and 8 g of salt. , 32 g of sugar, 9.2 g of raw yeast (“Oriental yeast” manufactured by Oriental yeast industry), 0.4 g of yeast food (“C yeast food” manufactured by Oriental yeast industry), and an appropriate amount of water were added. A mixing step was carried out to prepare bread dough. Specifically, after mixing at low speed for 4 minutes, mixing was performed at high speed for 2 minutes, and then 16 g of fats and oils were added and mixed at low speed for 4 minutes, and then mixed at high speed for 1 minute (kneading). Temperature 27 ° C). The bread dough thus obtained is fermented for 1 hour under the conditions of a temperature of 27 ° C. and a relative humidity of 75%, then divided into 450 g and rolled, and after a bench time of 30 minutes, the bread dough is made into a stick shape into a bread shape. Stuffed. Then, a loaf (at a temperature of 38 ° C. and a relative humidity of 85%) was performed for 60 minutes, and then baked at a temperature of 200 ° C. for 30 minutes to obtain bread.
(食パン製造時の作業性の評価基準)
5点:食パン製造の全工程を通じてパン生地にベタツキがなく、二次加工適性は良好。
4点:食パン製造の工程の一部においてパン生地にベタツキが発生するが、二次加工は問題ない。
3点:食パン製造の全工程を通じてパン生地にベタツキが発生するが、二次加工は問題ない。
2点:食パン製造の全工程を通じてパン生地にベタツキが発生し、パン生地の取り扱いに特段の注意をはらわないと二次加工が困難。
1点:食パン製造の全工程を通じてパン生地のベタツキが酷く、二次加工が困難。 (Evaluation criteria for workability during bread production)
5 points: The bread dough is not sticky throughout the entire bread manufacturing process, and the suitability for secondary processing is good.
4 points: The bread dough becomes sticky in a part of the bread manufacturing process, but there is no problem in the secondary processing.
3 points: The bread dough becomes sticky throughout the entire bread manufacturing process, but there is no problem with secondary processing.
2 points: The bread dough becomes sticky throughout the entire bread manufacturing process, and secondary processing is difficult unless special attention is paid to the handling of the bread dough.
1 point: The bread dough is very sticky throughout the entire bread manufacturing process, making secondary processing difficult.
5点:食パン製造の全工程を通じてパン生地にベタツキがなく、二次加工適性は良好。
4点:食パン製造の工程の一部においてパン生地にベタツキが発生するが、二次加工は問題ない。
3点:食パン製造の全工程を通じてパン生地にベタツキが発生するが、二次加工は問題ない。
2点:食パン製造の全工程を通じてパン生地にベタツキが発生し、パン生地の取り扱いに特段の注意をはらわないと二次加工が困難。
1点:食パン製造の全工程を通じてパン生地のベタツキが酷く、二次加工が困難。 (Evaluation criteria for workability during bread production)
5 points: The bread dough is not sticky throughout the entire bread manufacturing process, and the suitability for secondary processing is good.
4 points: The bread dough becomes sticky in a part of the bread manufacturing process, but there is no problem in the secondary processing.
3 points: The bread dough becomes sticky throughout the entire bread manufacturing process, but there is no problem with secondary processing.
2 points: The bread dough becomes sticky throughout the entire bread manufacturing process, and secondary processing is difficult unless special attention is paid to the handling of the bread dough.
1 point: The bread dough is very sticky throughout the entire bread manufacturing process, making secondary processing difficult.
(食パンの食感の評価基準)
5点:全体が充分にしっとりもっちりした食感を有し、食味・食感は良好。
4点:部分的にしっとり感やソフト感に欠ける場合があるものの、全体としてはしっとりもっちりした食感を有し、食味・食感は問題ない。
3点:しっとり感やもっちり感が少し感じられる。
2点:全体にしっとり感やもっちり感が少なく、部分的にパサつく。
1点:全体に軟らか過ぎるか又はパサついた食感であり、食味・食感は不良。 (Evaluation criteria for the texture of bread)
5 points: The whole has a sufficiently moist and chewy texture, and the taste and texture are good.
4 points: Although it may lack a moist or soft texture, it has a moist and chewy texture as a whole, and there is no problem with the taste and texture.
3 points: A little moist and firm feeling is felt.
2 points: There is little moistness or firmness as a whole, and it is partially dry.
1 point: The texture is too soft or dry as a whole, and the taste and texture are poor.
5点:全体が充分にしっとりもっちりした食感を有し、食味・食感は良好。
4点:部分的にしっとり感やソフト感に欠ける場合があるものの、全体としてはしっとりもっちりした食感を有し、食味・食感は問題ない。
3点:しっとり感やもっちり感が少し感じられる。
2点:全体にしっとり感やもっちり感が少なく、部分的にパサつく。
1点:全体に軟らか過ぎるか又はパサついた食感であり、食味・食感は不良。 (Evaluation criteria for the texture of bread)
5 points: The whole has a sufficiently moist and chewy texture, and the taste and texture are good.
4 points: Although it may lack a moist or soft texture, it has a moist and chewy texture as a whole, and there is no problem with the taste and texture.
3 points: A little moist and firm feeling is felt.
2 points: There is little moistness or firmness as a whole, and it is partially dry.
1 point: The texture is too soft or dry as a whole, and the taste and texture are poor.
(食パンの外観(ボリューム)の評価基準)
5点:ボリュームが非常に大きく良好である。
4点:ボリュームが大きく良好である。
3点:ボリュームが若干大きい。
2点:ボリュームがやや小さく不良である。
1点:ボリュームが小さく不良である。 (Evaluation criteria for the appearance (volume) of bread)
5 points: The volume is very large and good.
4 points: The volume is large and good.
3 points: The volume is slightly large.
2 points: The volume is a little small and defective.
1 point: The volume is small and defective.
5点:ボリュームが非常に大きく良好である。
4点:ボリュームが大きく良好である。
3点:ボリュームが若干大きい。
2点:ボリュームがやや小さく不良である。
1点:ボリュームが小さく不良である。 (Evaluation criteria for the appearance (volume) of bread)
5 points: The volume is very large and good.
4 points: The volume is large and good.
3 points: The volume is slightly large.
2 points: The volume is a little small and defective.
1 point: The volume is small and defective.
(食パンの内相の評価基準)
5点:内相のきめが非常に細かく良好である。
4点:きめが細かく良好である。
3点:きめ細かさが若干みられる。
2点:きめがやや粗く不良である。
1点:きめが粗く不良である。 (Evaluation criteria for the internal phase of bread)
5 points: The texture of the internal phase is very fine and good.
4 points: The texture is fine and good.
3 points: There is some fineness.
2 points: The texture is slightly rough and defective.
1 point: The texture is rough and defective.
5点:内相のきめが非常に細かく良好である。
4点:きめが細かく良好である。
3点:きめ細かさが若干みられる。
2点:きめがやや粗く不良である。
1点:きめが粗く不良である。 (Evaluation criteria for the internal phase of bread)
5 points: The texture of the internal phase is very fine and good.
4 points: The texture is fine and good.
3 points: There is some fineness.
2 points: The texture is slightly rough and defective.
1 point: The texture is rough and defective.
表1に示す通り、本発明の製法を行い特定の糊化熱、グルテンバイタリティ、粒度分布及び粘度を満たす各実施例において、作業性、しっとりもっちりした食感、外観のボリューム感、きめの細かい内相、食感の経時的な劣化の抑制が実現されている。一方、混合処理における水分の量が小麦粉100質量部に対して20質量部未満又は55質量部超である比較例1及び2、混合処理における水の温度が70℃未満である比較例3及び4、加熱完了時の混合物の温度が80℃未満又は100℃超であるか加熱時間が3秒未満又は60秒超である比較例5~7、粉砕を行わなかった比較例9、加熱処理を行わなかった比較例10は、本発明の糊化熱、グルテンバイタリティ、粒度分布又は粘度の範囲外であり、且つ、作業性、食感、外観、内相の何れかにおいて劣っていることが判る。
As shown in Table 1, in each example in which the production method of the present invention was carried out to satisfy a specific heat of gelatinization, gluten vitality, particle size distribution and viscosity, workability, moist and chewy texture, voluminous appearance, and fine texture Suppression of deterioration of the internal phase and texture over time has been realized. On the other hand, Comparative Examples 1 and 2 in which the amount of water in the mixing treatment was less than 20 parts by mass or more than 55 parts by mass with respect to 100 parts by mass of wheat flour, and Comparative Examples 3 and 4 in which the temperature of water in the mixing treatment was less than 70 ° C. Comparative Examples 5 to 7 in which the temperature of the mixture at the completion of heating was less than 80 ° C. or more than 100 ° C. or the heating time was less than 3 seconds or more than 60 seconds, Comparative Example 9 without pulverization, heat treatment was performed. It can be seen that Comparative Example 10 which did not exist is outside the range of heat of gelatinization, gluten vitality, particle size distribution or viscosity of the present invention, and is inferior in any one of workability, texture, appearance and internal phase.
(試験例2)
試験例1において、評価対象の粉砕熱処理小麦粉として実施例2又は6で得られた粉砕熱処理小麦粉を用い、これと非熱処理小麦粉としての強力粉(小麦1CWを製粉した小麦粉)の配合量を表2に記載の所定量に適宜変更して、上記(食パンの製造方法)により食パンを製造した。得られた食パンを室温(25℃)で1日間静置した。食パン製造時の作業性及び食パンの食感、外観(ボリューム)及び内相を、10名の専門パネラーに前記試験例1と同じ評価基準に基づいて評価してもらった。結果を表2に示す。 (Test Example 2)
In Test Example 1, the crushed heat-treated wheat flour obtained in Example 2 or 6 was used as the crushed heat-treated wheat flour to be evaluated, and the blending amount of this and the strong flour (wheat flour obtained by milling 1 CW of wheat) as the non-heat-treated wheat flour is shown in Table 2. Bread was produced by the above (method for producing bread) by appropriately changing the amount to the above-mentioned predetermined amount. The obtained bread was allowed to stand at room temperature (25 ° C.) for 1 day. The workability, texture, appearance (volume), and internal phase of bread during bread production were evaluated by 10 specialized panelists based on the same evaluation criteria as in Test Example 1. The results are shown in Table 2.
試験例1において、評価対象の粉砕熱処理小麦粉として実施例2又は6で得られた粉砕熱処理小麦粉を用い、これと非熱処理小麦粉としての強力粉(小麦1CWを製粉した小麦粉)の配合量を表2に記載の所定量に適宜変更して、上記(食パンの製造方法)により食パンを製造した。得られた食パンを室温(25℃)で1日間静置した。食パン製造時の作業性及び食パンの食感、外観(ボリューム)及び内相を、10名の専門パネラーに前記試験例1と同じ評価基準に基づいて評価してもらった。結果を表2に示す。 (Test Example 2)
In Test Example 1, the crushed heat-treated wheat flour obtained in Example 2 or 6 was used as the crushed heat-treated wheat flour to be evaluated, and the blending amount of this and the strong flour (wheat flour obtained by milling 1 CW of wheat) as the non-heat-treated wheat flour is shown in Table 2. Bread was produced by the above (method for producing bread) by appropriately changing the amount to the above-mentioned predetermined amount. The obtained bread was allowed to stand at room temperature (25 ° C.) for 1 day. The workability, texture, appearance (volume), and internal phase of bread during bread production were evaluated by 10 specialized panelists based on the same evaluation criteria as in Test Example 1. The results are shown in Table 2.
表2に示す通り、粉砕熱処理小麦粉と非熱処理小麦粉の合計100質量部のうち、粉砕熱処理小麦粉を1~40質量部で含有する各実施製造例のベーカリー食品用ミックスは、作業性、食感、外観、内相ともに優れていることが判る。
As shown in Table 2, out of a total of 100 parts by mass of the crushed heat-treated wheat flour and the non-heat-treated wheat flour, the bakery food mix of each of the production examples containing the crushed heat-treated wheat flour in an amount of 1 to 40 parts by mass has workability, texture, and so on. It can be seen that both the appearance and the internal phase are excellent.
本発明の製造方法によって製造された粉砕熱処理小麦粉及び本発明の粉砕熱処理小麦粉、並びにそれらを用いたベーカリー食品用ミックスによれば、しっとり且つもっちりした食感を有し、十分なボリューム感ときめの細かい内相を有し、かつ食感の経時的な劣化が起こり難いベーカリー食品が得られる。また、本発明の製造方法によって製造された粉砕熱処理小麦粉及び本発明の粉砕熱処理小麦粉、並びにそれらを用いたベーカリー食品用ミックスは、二次加工適性に優れているため、製造工程において生地のべたつきが生じにくく、作業性に優れ、該ベーカリー食品を効率よく製造することができる。
According to the crushed heat-treated wheat flour produced by the production method of the present invention, the crushed heat-treated wheat flour of the present invention, and the bakery food mix using them, the texture is moist and chewy, and the texture is sufficient. A bakery food that has a fine internal phase and is less likely to deteriorate over time can be obtained. Further, the crushed heat-treated wheat flour produced by the production method of the present invention, the crushed heat-treated wheat flour of the present invention, and the bakery food mix using them are excellent in secondary processing suitability, so that the dough becomes sticky in the manufacturing process. It is less likely to occur, has excellent workability, and can efficiently produce the bakery food.
Claims (8)
- 小麦粉100質量部と、70℃以上の水及び/又は水蒸気を20質量部以上55質量部以下とを合わせて混合物を得、該混合物を80℃以上120℃以下の雰囲気温度で3秒間以上60秒間以下加熱して、当該混合物の温度を80℃以上100℃以下とした後、粉砕する工程を有する粉砕熱処理小麦粉の製造方法。 A mixture of 100 parts by mass of wheat flour and 20 parts by mass or more and 55 parts by mass or less of water and / or steam at 70 ° C. or higher is obtained, and the mixture is subjected to an atmospheric temperature of 80 ° C. or higher and 120 ° C. or lower for 3 seconds or longer and 60 seconds. A method for producing crushed heat-treated wheat flour, which comprises a step of heating to bring the temperature of the mixture to 80 ° C. or higher and 100 ° C. or lower, and then crushing the mixture.
- 加熱した前記混合物を、粒状化工程を経ることなく粉砕する、請求項1に記載の粉砕熱処理小麦粉の製造方法。 The method for producing crushed heat-treated wheat flour according to claim 1, wherein the heated mixture is pulverized without going through a granulation step.
- 前記小麦粉が国内産麦を製粉した小麦粉である、請求項1又は2に記載の製造方法。 The production method according to claim 1 or 2, wherein the wheat flour is a wheat flour obtained by milling domestic wheat flour.
- 前記粉砕する工程によって、前記粉砕熱処理小麦粉を粒径400μm以下の粒子が90質量%以上である粒度分布に調整する、請求項1~3の何れか1項に記載の製造方法。 The production method according to any one of claims 1 to 3, wherein the pulverized heat-treated wheat flour is adjusted to a particle size distribution in which particles having a particle size of 400 μm or less are 90% by mass or more by the pulverization step.
- 未処理のときの糊化熱を100とした場合に10以上55以下の糊化熱を有し、
未処理のときのグルテンバイタリティを100とした場合に50以上90以下のグルテンバイタリティを有し、
粒径400μm以下の粒子が90質量%以上である粒度分布を有し、かつ
25℃で対粉500質量%に加水した場合の粘度が1Pa・s以上4Pa・s以下である粉砕熱処理小麦粉。 When the heat of gelatinization when untreated is 100, it has a heat of gelatinization of 10 or more and 55 or less.
When the gluten vitality when untreated is 100, it has a gluten vitality of 50 or more and 90 or less.
A pulverized heat-treated wheat flour having a particle size distribution in which particles having a particle size of 400 μm or less are 90% by mass or more, and a viscosity of 1 Pa · s or more and 4 Pa · s or less when water is added to 500% by mass of flour at 25 ° C. - 請求項1~4の何れか1項に記載の製造方法によって製造された粉砕熱処理小麦粉又は請求項5に記載の粉砕熱処理小麦粉を含有した、ベーカリー食品用ミックス。 A bakery food mix containing the crushed heat-treated wheat flour produced by the production method according to any one of claims 1 to 4 or the crushed heat-treated wheat flour according to claim 5.
- 更に非熱処理小麦粉を含有し、粉砕熱処理小麦粉と非熱処理小麦粉との合計量100質量部に対し、粉砕熱処理小麦粉の量が1質量部以上40質量部以下であり、非熱処理小麦粉の量が60質量部以上99質量部以下である、請求項6に記載のベーカリー食品用ミックス。 Further, it contains non-heat-treated wheat flour, and the amount of crushed heat-treated wheat flour is 1 part by mass or more and 40 parts by mass or less, and the amount of non-heat-treated wheat flour is 60 parts by mass with respect to 100 parts by mass of the total amount of crushed heat-treated wheat flour and non-heat-treated wheat flour. The bakery food mix according to claim 6, wherein the amount is equal to or more than 99 parts by mass.
- 請求項1~4の何れか1項に記載の製造方法によって製造された粉砕熱処理小麦粉又は請求項5に記載の粉砕熱処理小麦粉と、非熱処理小麦粉とを混合する工程を有し、混合比率が粉砕熱処理小麦粉と、非熱処理小麦粉との合計量100質量部に対し、粉砕熱処理小麦粉が1質量部以上40質量部以下、非熱処理小麦粉が60質量部以上99質量部以下である、ベーカリー食品用ミックスの製造方法。
A step of mixing the crushed heat-treated wheat flour produced by the production method according to any one of claims 1 to 4 or the crushed heat-treated wheat flour according to claim 5 with non-heat-treated wheat flour, and the mixing ratio is crushed. A mix for bakery foods, wherein the total amount of the heat-treated wheat flour and the non-heat-treated wheat flour is 100 parts by mass, the crushed heat-treated wheat flour is 1 part by mass or more and 40 parts by mass or less, and the non-heat-treated wheat flour is 60 parts by mass or more and 99 parts by mass or less. Production method.
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WO2023149267A1 (en) * | 2022-02-01 | 2023-08-10 | 株式会社日清製粉ウェルナ | Heat-treated wheat flour production method and heat-treated wheat flour |
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