WO2022202966A1 - Mix for cakes and method for producing same - Google Patents
Mix for cakes and method for producing same Download PDFInfo
- Publication number
- WO2022202966A1 WO2022202966A1 PCT/JP2022/013851 JP2022013851W WO2022202966A1 WO 2022202966 A1 WO2022202966 A1 WO 2022202966A1 JP 2022013851 W JP2022013851 W JP 2022013851W WO 2022202966 A1 WO2022202966 A1 WO 2022202966A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- wheat
- mix
- cakes
- flour
- heat
- Prior art date
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 29
- 235000015099 wheat brans Nutrition 0.000 claims abstract description 86
- 241000209140 Triticum Species 0.000 claims abstract description 66
- 235000021307 Triticum Nutrition 0.000 claims abstract description 66
- 235000013312 flour Nutrition 0.000 claims abstract description 62
- 238000010438 heat treatment Methods 0.000 claims abstract description 46
- 235000013339 cereals Nutrition 0.000 claims abstract description 35
- 239000002245 particle Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims description 105
- 239000000843 powder Substances 0.000 claims description 33
- 238000000034 method Methods 0.000 claims description 25
- 229920006395 saturated elastomer Polymers 0.000 claims description 21
- AZDRQVAHHNSJOQ-UHFFFAOYSA-N alumane Chemical class [AlH3] AZDRQVAHHNSJOQ-UHFFFAOYSA-N 0.000 claims description 5
- 235000012771 pancakes Nutrition 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical class O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 13
- 230000000052 comparative effect Effects 0.000 description 24
- 238000011156 evaluation Methods 0.000 description 21
- 238000010298 pulverizing process Methods 0.000 description 21
- 235000019640 taste Nutrition 0.000 description 14
- 235000019658 bitter taste Nutrition 0.000 description 13
- 230000000694 effects Effects 0.000 description 10
- 235000013325 dietary fiber Nutrition 0.000 description 9
- 239000004615 ingredient Substances 0.000 description 8
- 235000013305 food Nutrition 0.000 description 7
- 235000013601 eggs Nutrition 0.000 description 6
- 238000011282 treatment Methods 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 235000014103 egg white Nutrition 0.000 description 5
- 210000000969 egg white Anatomy 0.000 description 5
- 239000010903 husk Substances 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 235000000346 sugar Nutrition 0.000 description 5
- 241000723554 Pontia occidentalis Species 0.000 description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 4
- 244000098338 Triticum aestivum Species 0.000 description 4
- 235000014121 butter Nutrition 0.000 description 4
- 239000008187 granular material Substances 0.000 description 4
- 238000002844 melting Methods 0.000 description 4
- 230000008018 melting Effects 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 244000098345 Triticum durum Species 0.000 description 3
- 235000007264 Triticum durum Nutrition 0.000 description 3
- 229940037003 alum Drugs 0.000 description 3
- 210000002969 egg yolk Anatomy 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 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
- 229920002261 Corn starch Polymers 0.000 description 2
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 244000290333 Vanilla fragrans Species 0.000 description 2
- 235000009499 Vanilla fragrans Nutrition 0.000 description 2
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000001099 ammonium carbonate Substances 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- -1 baked alum Chemical compound 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 230000001186 cumulative effect Effects 0.000 description 2
- 238000009826 distribution Methods 0.000 description 2
- 235000013345 egg yolk Nutrition 0.000 description 2
- 229920001971 elastomer Polymers 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000001965 increasing effect Effects 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000001054 red pigment Substances 0.000 description 2
- 235000012045 salad Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000017557 sodium bicarbonate Nutrition 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 229910000013 Ammonium bicarbonate Inorganic materials 0.000 description 1
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000209504 Poaceae Species 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000002535 acidifier Substances 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 235000012538 ammonium bicarbonate Nutrition 0.000 description 1
- 235000012501 ammonium carbonate Nutrition 0.000 description 1
- 235000019270 ammonium chloride Nutrition 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000004067 bulking agent Substances 0.000 description 1
- 235000012839 cake mixes Nutrition 0.000 description 1
- YYRMJZQKEFZXMX-UHFFFAOYSA-L calcium bis(dihydrogenphosphate) Chemical compound [Ca+2].OP(O)([O-])=O.OP(O)([O-])=O YYRMJZQKEFZXMX-UHFFFAOYSA-L 0.000 description 1
- 229940062672 calcium dihydrogen phosphate Drugs 0.000 description 1
- 229910000389 calcium phosphate Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000001747 exhibiting effect Effects 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 229960002598 fumaric acid Drugs 0.000 description 1
- 230000002068 genetic effect Effects 0.000 description 1
- 235000012209 glucono delta-lactone Nutrition 0.000 description 1
- 239000000182 glucono-delta-lactone Substances 0.000 description 1
- 229960003681 gluconolactone Drugs 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 235000019691 monocalcium phosphate Nutrition 0.000 description 1
- 235000016337 monopotassium tartrate Nutrition 0.000 description 1
- KYKNRZGSIGMXFH-ZVGUSBNCSA-M potassium bitartrate Chemical compound [K+].OC(=O)[C@H](O)[C@@H](O)C([O-])=O KYKNRZGSIGMXFH-ZVGUSBNCSA-M 0.000 description 1
- 229940086065 potassium hydrogentartrate Drugs 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 229940116317 potato starch Drugs 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000000644 propagated effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229940100486 rice starch Drugs 0.000 description 1
- UQDJGEHQDNVPGU-UHFFFAOYSA-N serine phosphoethanolamine Chemical compound [NH3+]CCOP([O-])(=O)OCC([NH3+])C([O-])=O UQDJGEHQDNVPGU-UHFFFAOYSA-N 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000001488 sodium phosphate Substances 0.000 description 1
- 229910000162 sodium phosphate Inorganic materials 0.000 description 1
- 229960003339 sodium phosphate Drugs 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 229940032147 starch Drugs 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
- 235000011844 whole wheat flour Nutrition 0.000 description 1
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
- A21D10/00—Batters, dough or mixtures before baking
-
- 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
- A21D13/00—Finished or partly finished bakery products
- A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
-
- 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
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/36—Vegetable material
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
Definitions
- the present invention relates to cake mixes containing wheat bran.
- wheat bran which is rich in nutrients such as dietary fiber, vitamins and minerals
- wheat bran has a hard texture and is difficult to grind, the particles tend to be relatively large, and it has a characteristic grain odor.
- problems such as the presence of bitterness and acridity, and a strong unpleasant odor.
- dough prepared by adding water to a bakery food mix containing wheat bran tends to have poor fire escape during baking and insufficient swelling due to the influence of water absorption by wheat bran.
- the resulting bakery food has problems such as lack of volume and tends to be undercooked and crunchy in texture.
- Patent Document 1 describes a method for producing wheat bran that does not have a rough texture and is excellent in storage stability, including the steps of defatting wheat bran, roasting it, and pulverizing it.
- a method for producing wheat bran of a reference example different from such a method wheat bran derived from Australian Standard White (hereinafter also referred to as "ASW") wheat is cooked to 0 using a cooker. After steaming at 5 kg/cm 2 for 4 minutes, dry heat treatment at 98 to 100 ° C. for 8 to 10 minutes, and further pulverizing. It is said that when used in pancakes and the like, it is possible to eliminate the feeling of roughness when using those having a diameter of about 40 ⁇ m or less ([0017] to [0021] of Patent Document 1).
- Patent Document 2 when a wheat flour composition obtained by adding bran derived from white wheat to wheat flour derived from red wheat is used as a raw material, delicious bread excellent in flavor, texture, appearance, etc. despite containing a large amount of bran is produced. ASW is mentioned as a specific example of white wheat. Patent Document 2 specifically describes consideration of the grain size of the bran used in the invention described in the document, but does not describe heat treatment.
- Patent Document 3 describes a method for producing wheat bran that has a reduced bran odor and a good appearance when added to food.
- Western White hereinafter referred to as "WW ) is described as one of the characteristics.
- Patent Document 3 describes that the quality of sponge cakes produced from WW-derived wheat bran (Example) and ASW-derived wheat bran (Comparative Example) was compared, and that the former was superior. It is
- Patent Document 4 as a method for producing a grain hull processed product having good suitability for secondary processing, after the grain husk is heated to 100 to 150° C. by dry heat treatment, a predetermined amount of water is added to the grain husk. It describes a heat treatment step in which water is sprinkled and the product temperature of the cereal husk is maintained in the range of 90 to 150° C. for 3 minutes or more.
- An object of the present invention is to provide a cake mix containing nutritious wheat bran and capable of producing cakes with good taste, texture and appearance.
- the present invention contains cereal flour, 10 to 50% by mass of the cereal flour is a moist heat-treated product with saturated steam of wheat bran derived from Australian Standard White Wheat, and the average particle size of the moist-heat-treated product is It is a mix for cakes with a thickness of 60 to 200 ⁇ m.
- the present invention is a method for producing a mix for cakes containing flour, wherein 10 to 50% by mass of the flour is a moist heat-treated wheat bran, and Australian Standard White is used as the wheat.
- a step of collecting wheat bran from the wheat, a step of subjecting the wheat bran to a wet heat treatment to obtain the heat-moisture-treated product, and a step of mixing the heat-moisture-treated product and other raw materials is a process in which the wheat bran to be treated is housed in a closed space, saturated steam is introduced into the closed space, and the product temperature of the wheat bran is maintained at 80 to 98 ° C. for 1 to 60 seconds.
- Cake It is a method for producing a similar mix.
- the cake mix of the present invention contains wheat bran.
- "wheat” refers to the pods of plants belonging to the genus Triticum, Poaceae.
- the wheat kernel wheat grain
- the outer coat outer coat and seed coat
- the germ germ
- At least a portion of the wheat bran used in the present invention is derived from Australian Standard White (ASW) wheat.
- ASW in the present application refers to Australian Standard White Noodle blend (ASWN blend; ASWNB) and is abbreviated as ASW in the present application.
- ASW wheat is a wheat brand that is mainly used for noodles (especially udon), and is rarely used for cakes (the wheat that is conventionally used for cakes is WW).
- the endosperm fraction (wheat flour) is mainly used as a component derived from ASW wheat, and the bran fraction is hardly used.
- the present invention states that "By using the bran fraction of ASW, which has been conventionally used for noodles, cakes of higher quality can be obtained than cakes obtained by conventional methods using WW and the like.” It can be said that this technical idea is difficult to conjure up from the prior art.
- Wheat is generally divided into two types, red wheat and white wheat, depending on the color observed when viewing the wheat kernel.
- Red wheat is wheat that contains a red pigment in the husk, and is observed as red, reddish brown, or brown when the wheat kernel is visually observed.
- white wheat is wheat that does not substantially contain a red pigment in the husk portion, and is observed as white or pale yellow when the wheat grain is visually observed.
- the ASW used in the present invention is Australian white wheat.
- white wheat includes, for example, prime hard (PH, produced in Australia), soft white (SW, produced in the United States), and western white (WW, produced in the United States).
- Durum wheat produced around the world is a type of white wheat that is not common wheat. These white wheat can be appropriately selected, for example, by genetic characteristics. Common wheat is roughly divided into three types, hard wheat, soft wheat, and intermediate wheat, which has a hardness intermediate between hard and soft, according to the hardness of the wheat grain.
- the ASW used in the present invention is intermediate wheat.
- a specific example of hard wheat is Prime Hard
- a specific example of soft wheat is Western White.
- the wheat bran derived from ASW wheat used in the present invention is a heat-moisture-treated product that has been subjected to heat-moisture treatment using saturated steam.
- "wet heat treatment” generally refers to a method of heating an object to be treated (wheat bran) in a high-humidity atmosphere (for example, an atmosphere with a humidity of 70% or more) using saturated steam, superheated steam, hot water, or the like as a heat medium.
- saturated steam is used as a heat medium, and superheated steam and hot water are not used.
- superheated steam refers to steam superheated to a temperature of saturated steam (100° C.
- the wheat bran is steamed using a cooker, and the steaming of the wheat bran is a wet heat treatment using hot water, not a wet heat treatment using saturated steam. .
- the wet heat treatment according to the present invention is a treatment in which saturated steam is applied to the wheat bran to be treated.
- the wet heat treatment according to the present invention may be performed by a method of applying saturated steam to the wheat bran to be treated while it is open to the atmosphere, but typically, the wheat bran to be treated is accommodated in a closed space. In addition, it is implemented by a method of introducing saturated steam into the closed space.
- the wet heat treatment according to the present invention may be carried out under normal pressure or under pressure.
- the wet heat treatment according to the present invention can be performed in an apparatus such as an autoclave or a steam oven, but is not limited to this. Details of the wet heat treatment according to the present invention will be described later.
- the mix for cakes of the present invention contains cereal flour, and 10 to 50% by mass of the cereal flour is the above-mentioned "saturated steamed wheat bran derived from ASW wheat” (hereinafter referred to as "moist-heat-treated ASW It is also called “Fusuma”). If the ratio of wet heat-treated ASW bran to the total mass of flour is less than 10% by mass, the significance of including wheat bran in cakes (expression of health promotion effects by increasing the content of nutrients such as dietary fiber, vitamins, and minerals ), and if the ratio exceeds 50% by mass, the influence of wheat bran becomes too strong, and the taste, texture and appearance of cakes may deteriorate.
- the proportion of heat-moisture treated ASW bran in the total mass of cereal flour is preferably 15 to 40% by mass, more preferably 15 to 35% by mass.
- the average particle size of the heat-moisture treated ASW bran is 60-200 ⁇ m, preferably 60-180 ⁇ m, more preferably 70-160 ⁇ m.
- the average particle size of the wet-heat-treated ASW bran has an effect on the taste and texture of cakes, and if it is within the above-mentioned specific range, the cakes will be melted well in the mouth.
- Wet-heat-treated ASW bran with an average particle size of less than 60 ⁇ m requires a lot of labor for production, which may lead to a rise in the production cost of the mix, but a large improvement effect cannot be expected.
- the “average particle size” as used herein means a cumulative volume of 50 when measured dry using a laser diffraction scattering particle size distribution analyzer (for example, “Microtrac Particle Size Distribution Analyzer 9200FRA” manufactured by Nikkiso Co., Ltd.). Refers to the volume cumulative particle size D50 in volume %.
- grain flours other than wet-heat-treated ASW bran grain flours and starches that can be used in this type of mix can be used without particular limitations.
- grain flour include wheat flour (weak flour, all-purpose flour, strong flour, whole wheat flour, durum semolina, etc.), rye flour, rice flour, corn flour, corn grits, and the like.
- starch include unprocessed starch such as corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, and rice starch; Included are modified starches that have been subjected to one or more of the treatments.
- the mix for cakes of the present invention "a form in which wheat flour is contained in flour, and the content of the wheat flour is 5 times or less the content of moist heat-treated ASW bran” (hereinafter , also referred to as “mix A”).
- the cakes produced using the mix A are particularly excellent in the balance between the health promotion effect of the moist heat-treated ASW bran and the taste, texture and appearance.
- the ratio of the content of wheat flour to the content of wet-heat-treated ASW bran is preferably 1-9, more preferably 1-5, and still more preferably 2-5 as the former/latter.
- soft flour is particularly preferable as a cereal flour other than wet-heat-treated ASW bran. That is, the mix for cakes of the present invention preferably contains at least soft flour and moist heat-treated ASW bran as grain flours, and the wheat flour in the mix A preferably contains at least soft flour.
- soft flour as flour other than wet-heat-treated ASW bran, it is possible to further improve the taste, texture and appearance of cakes produced using a mix containing these flours.
- the content of cereal flour (including wet-heat-treated ASW bran) in the mix for cakes of the present invention is not particularly limited, and may be adjusted as appropriate according to the type of cakes to be produced. is preferably 50 to 90% by mass, more preferably 70 to 90% by mass, based on the total mass of
- the content of dietary fiber in the cake mix of the present invention is preferably 3% by mass or more, more preferably 5% by mass or more, based on the total mass of the mix. More preferably, it is 8% by mass or more.
- the content of dietary fiber in the mix for cakes of the present invention is 25% by mass or less with respect to the total mass of the mix. .
- the dietary fiber content in the cake mix can be adjusted by adjusting the content of the wet-heat treated ASW bran.
- the “content of dietary fiber” referred to here is the total value of soluble and insoluble dietary fiber, based on the Standard Tables of Food Composition in Japan 2015 (7th revision) Analysis Manual, Prosky modified method (AOAC985.29 It refers to the value quantified by the analytical method based on the method).
- the dietary fiber content can be measured, for example, using a commercially available measurement kit based on the modified Prosky method.
- the cake mix of the present invention may contain ingredients other than grain flour.
- ingredients other than cereal flour those that can be used in the production of cakes and bakery foods, which can be said to be a higher concept thereof, can be used without particular limitation.
- Examples include baking powder, sodium hydrogen carbonate (baking soda), Bulking agents such as ammonium carbonate, ammonium bicarbonate, and ammonium chloride, or yeast; Eggs such as whole eggs, egg whites, and yolks; Dairy products such as milk, powdered skim milk and butter; Salts such as salt; Ingredients: extracts such as fruit juice; sugars, oils, emulsifiers, thickeners, seasonings, flavors, spices, coloring agents, water, etc., depending on the type of cake to be manufactured, one of these can be used alone or in combination of two or more.
- baking powder By adding baking powder to the mix for cakes of the present invention, it is possible to improve the softness and volume of the cakes produced using the mix, and to make the appearance even better.
- Any baking powder that can be used in foods can be used without any particular limitation.
- the acidic agent include potassium hydrogen tartrate (especially L-form), calcium dihydrogen phosphate, baked alum, fumaric acid, sodium phosphate, glucono delta lactone, and one of these alone or Two or more kinds can be used in combination.
- the baking powder preferably does not contain aluminum salts. This is because it has been pointed out that aluminum salts may adversely affect health. For example, since baked alum contains aluminum salts, it is preferable to refrain from using baking powder containing baked alum as an acidifying agent in the present invention.
- Nisshin Baking Powder manufactured by Nisshin Foods Co., Ltd.
- Nisshin Foods Co., Ltd. can be mentioned as a baking powder that does not contain an aluminum salt and is suitable for the present invention.
- the content of baking powder in the mix for cakes of the present invention is preferably 0.1 to 5 parts by mass, more preferably 1 to 4 parts by mass with respect to 100 parts by mass of flour contained in the mix. . If the content of baking powder is too low, it is meaningless to use it. may become
- the cake mix of the present invention can be used for producing various cakes.
- Cakes are typically baked dough foods obtained by baking dough containing cereal flour, and the mix for cakes of the present invention can be used as the main raw material for this dough.
- Hotcakes, pancakes, sponge cakes, pound cakes, and crepes can be exemplified as cakes to which the mix for cakes of the present invention can be applied.
- the method for producing a mix for cakes of the present invention includes a step of using ASW as wheat and collecting wheat bran from the wheat (a step of preparing wheat bran).
- the bran preparation step can be carried out according to a conventional method.
- selected ASW wheat grains are hydrated and conditioned as necessary, then pulverized, and the pulverized product is sorted by a sifter, a purifier, etc., and the endosperm and germ are removed.
- the method of pulverizing wheat grains is not particularly limited, and examples thereof include roll pulverization and impact pulverization, and multiple pulverization methods may be combined.
- the pulverizer used for impact pulverization is not particularly limited as long as pulverization is performed by mechanical impact between an impact plate and a rotating rotor. .
- a method of performing roll pulverization and impact pulverization in this order can be exemplified. In this case, the number of times of roll pulverization may be one or more.
- the method for producing a mix for cakes of the present invention has a step (moisture treatment step) of subjecting the collected wheat bran to a moist heat treatment to obtain a moist heat treated product (moist heat treated ASW bran).
- the wheat bran to be treated is accommodated in a closed space, saturated steam is introduced into the closed space, and the product temperature of the wheat bran is 80 to 98 ° C., preferably 85 to 98 ° C. , 1 to 60 seconds, preferably 3 to 60 seconds.
- water is not added to the wheat bran to be treated, nor is the wheat bran immersed in water as in steaming.
- the wet heat treatment step can be carried out, for example, using the powder heating apparatus described in Japanese Patent No. 2784505.
- This granules heating device stirs granules (wheat bran) under pressure at high speed by means of a plurality of bar-shaped blades arranged so that the rotational trajectories seen from the direction perpendicular to the axis of rotation are aligned with almost no gaps. More specifically, a cylindrical container having a saturated steam blowing port and containing a powder or granular material (wheat bran) to be processed.
- a plurality of cylinders having a size close to the inner diameter of the cylinder so as to transfer the powder or granular material charged from the inlet arranged at one end of the container to the outlet arranged at the other end of the container while stirring. and a stirring means having rod-shaped blades on a rotating shaft.
- a step of pulverizing the wet heat treated ASW bran obtained in the wet heat treatment step is performed.
- the method of pulverizing the wet-heat treated ASW bran in the fine pulverization step is not particularly limited, but impact pulverization is preferred.
- the method for producing a mix for cakes of the present invention comprises a step (mixing step) of mixing the wet heat-treated ASW bran obtained through the wet heat treatment step and, if necessary, the fine pulverization step, with other raw materials.
- cereal flours other than wet-heat-treated ASW bran such as soft flour
- ingredients other than cereal flours such as baking powder and saccharides
- the thus obtained mix for cakes is typically powdery and dried, and has a moisture content of about 15% by mass or less.
- the ratio of the heat-moisture-treated ASW bran to the total mass of the flour is 10 to 50% by mass.
- Examples 1 to 5, Comparative Examples 1 to 5, Control Examples 1 to 6 Production of hot cake mix
- Various types of wheat were carefully selected and pulverized with a roll machine, and wheat bran collected from the pulverized product was pulverized by an impact pulverization method using a turbo mill (a bran preparation step).
- the wheat bran thus obtained was heat-treated by the method shown in Tables 1 and 2 (heat treatment step).
- the heat-treated wheat bran is pulverized using an impact pulverizer (manufactured by Hosokawa Micron Corporation, ACM Pulverizer), and the pulverized product is classified using a sieve with an opening of 150 ⁇ m.
- an impact pulverizer manufactured by Hosokawa Micron Corporation, ACM Pulverizer
- a fine bran fraction of less than As for Example 2 it was classified using a sieve with an opening of 212 ⁇ m, and a fine bran fraction having a particle size of less than 212 ⁇ m that passed through the sieve was fractionated. This fine bran fraction was used as wheat bran to be blended in the mix, and each component described in the "mix composition" column of Tables 1 and 2 was mixed to prepare the desired hot cake mix.
- the heat treatment stirrer includes a cylindrical container for containing the powder (wheat bran) to be processed, a hollow rotary shaft provided inside the container, and a hollow shaft formed in communication with the shaft. a pipe screw; and a steam supply source for supplying steam into the rotating shaft and the pipe screw, wherein heat transfer generated by supplying steam into the rotating shaft and the pipe screw is transferred to the rotating shaft and the pipe. It is configured to be propagated to the object to be treated via the screw for dry heat treatment. Wheat bran to be treated was placed in a cylindrical container (closed space) provided in the apparatus, and dry heat treatment was performed under the condition that the product temperature of the wheat bran was maintained at 120° C. for 25 minutes.
- the numerical values in the column of "hot cake evaluation" in Tables 1 and 2 are the arithmetic mean values of the evaluation scores of 10 expert panelists.
- the control example for each example and comparative example in Table 1 is Control Example 1.
- the comparative example of Examples 1 and 2 is Comparative Example 1
- the comparative example of Example 3 is Comparative Example 2
- the comparative example of Example 4 is Comparative Example 3
- the comparative example of Example 5 is Comparative Example 4.
- the control example of Comparative Example 4 is Control Example 5
- the control example of Comparative Example 5 is Control Example 6.
- Example 6 Comparative Example 6, Control Example 7: Production of sponge cake mix
- Various types of wheat were carefully selected and pulverized with a roll machine, and wheat bran collected from the pulverized product was pulverized by an impact pulverization method using a turbo mill (a bran preparation step).
- the wheat bran thus obtained was heat-treated by the method shown in Table 3 (heat treatment step).
- the heat-treated wheat bran is pulverized using an impact pulverizer (manufactured by Hosokawa Micron Corporation, ACM Pulverizer), and the pulverized product is classified using a sieve with an opening of 150 ⁇ m.
- a fine bran fraction of less than This fine bran fraction was used as wheat bran to be blended in the mix, and each component described in the column of "mix composition" in Table 3 was mixed to prepare the desired sponge cake mix.
- Example 7, Comparative Example 7, Control Example 8 Production of crepe mix
- Various types of wheat were carefully selected and pulverized with a roll machine, and wheat bran collected from the pulverized product was pulverized by an impact pulverization method using a turbo mill (a bran preparation step).
- the wheat bran thus obtained was heat-treated by the method shown in Table 4 (heat treatment step).
- the heat-treated wheat bran is pulverized using an impact pulverizer (manufactured by Hosokawa Micron Corporation, ACM Pulverizer), and the pulverized product is classified using a sieve with an opening of 150 ⁇ m.
- a fine bran fraction of less than This fine bran fraction was used as wheat bran to be blended in the mix, and each component described in the "mix composition" column of Table 4 was mixed to prepare the intended crepe mix.
- Examples 8-12, Comparative Examples 8-9 Production of hot cake mix
- a hot cake mix was produced in the same manner as in Example 1, except that the heating conditions in the heat treatment step (moist heat treatment) (the temperature of the wheat bran during heat treatment, the time during which the temperature was maintained) were changed as appropriate. . Then, the hot cake mix was evaluated according to the evaluation test 1 described above. Table 5 shows the results. In Table 5, Example 1 and Comparative Example 1 are shown again.
- the control example for each example and comparative example in Table 5 is control example 1.
- the wet heat treatment maintains the product temperature of the treatment target (wheat bran) at 80 to 98 ° C. for 1 to 60 seconds.
- the texture and taste of the crepe were superior to those of the mixes of the control and comparative examples without the mixture.
- cakes containing nutritious wheat bran and having good taste, texture and appearance can be produced.
- the cakes produced using the present invention contain wheat bran rich in dietary fiber and the like, so they can be expected to have health promotion effects.
- the harshness peculiar to has been reduced, and the poor fire escape caused by wheat bran when baking the dough has been improved, making it difficult to be undercooked, so the crunchy texture is reduced. , fluffy and voluminous appearance.
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Abstract
This mix for cakes according to this invention is characterized by containing a grain flour, and is characterized in that 10-50% by mass of the grain flour is a wet-heat-treated product obtained by subjecting wheat bran derived from ASW wheat to a wet heat treatment with saturated water vapor, and the wet-heat-treated product has an average particle size of 60-200 µm. This method for producing a mix for cakes according to this invention comprises: a step of using ASW as wheat and collecting wheat bran from the wheat; a step of applying wet heat treatment to the wheat bran to provide the wet-heat-treated product; and a step of mixing the wet-heat-treated product with other raw materials. The wet heat treatment comprises: storing the wheat bran to be treated in a sealed space; introducing saturated water vapor to the sealed space; and maintaining the temperature of the wheat bran at 80-98°C for 1-60 seconds.
Description
本発明は、小麦ふすまを含むケーキ類用ミックスに関する。
The present invention relates to cake mixes containing wheat bran.
近年、健康意識の高まりから、食物繊維、ビタミン、ミネラルなどの栄養素に富む小麦ふすまの需要が増してきている。しかし小麦ふすまは、組織が硬く粉砕され難いため、粒子が比較的大きなものとなりやすく、また特有の穀物臭を有するため、これを含む食品は、ザクザクとした脆い食感を呈する、飲み込む際にイガイガ感を知覚させ得る、苦味やエグミがある、不快臭が強い等の問題がある。また例えば、小麦ふすまを含むベーカリー食品用ミックスに加水して調製した生地は、小麦ふすまによる吸水の影響により、焼成時の火抜けが悪く膨化が不十分となりやすいため、該生地を焼成して得られたベーカリー食品は、ボリューム感に乏しい、生焼け状態となってくちゃついた食感になりやすい等の問題がある。
In recent years, due to the growing awareness of health, the demand for wheat bran, which is rich in nutrients such as dietary fiber, vitamins and minerals, has increased. However, since wheat bran has a hard texture and is difficult to grind, the particles tend to be relatively large, and it has a characteristic grain odor. There are problems such as the presence of bitterness and acridity, and a strong unpleasant odor. In addition, for example, dough prepared by adding water to a bakery food mix containing wheat bran tends to have poor fire escape during baking and insufficient swelling due to the influence of water absorption by wheat bran. The resulting bakery food has problems such as lack of volume and tends to be undercooked and crunchy in texture.
特許文献１には、食感がざらついたものではなく、保存安定性にも優れた小麦ふすまの製造方法として、小麦ふすまを脱脂した後、焙焼し、粉砕する工程を含む方法が記載されている。また特許文献１には、斯かる方法とは異なる参考例の小麦ふすまの製造方法として、オーストラリア・スタンダード・ホワイト（以下、「ＡＳＷ」とも言う。）小麦由来の小麦ふすまを、クッカーを用いて０．５ｋｇ／ｃｍ２で４分間蒸煮した後、９８～１００℃で８～１０分間乾熱処理し、更に粉砕する工程を含むものが記載され、この参考例によって製造された小麦ふすまのうち平均粒径が４０μｍ程度以下のものは、ホットケーキ等に用いた場合にざらつき感を消失させることができたとされている（特許文献１の［００１７］～［００２１］）。
Patent Document 1 describes a method for producing wheat bran that does not have a rough texture and is excellent in storage stability, including the steps of defatting wheat bran, roasting it, and pulverizing it. there is In Patent Document 1, as a method for producing wheat bran of a reference example different from such a method, wheat bran derived from Australian Standard White (hereinafter also referred to as "ASW") wheat is cooked to 0 using a cooker. After steaming at 5 kg/cm 2 for 4 minutes, dry heat treatment at 98 to 100 ° C. for 8 to 10 minutes, and further pulverizing. It is said that when used in pancakes and the like, it is possible to eliminate the feeling of roughness when using those having a diameter of about 40 μm or less ([0017] to [0021] of Patent Document 1).
特許文献２には、白小麦由来のふすまを赤小麦由来の小麦粉に加えた小麦粉組成物を原料として使用すると、ふすまを多く含むにもかかわらず風味、食感、外観などに優れた美味なパンを製造することができることが記載され、白小麦の具体例としてＡＳＷが挙げられている。特許文献２には、同文献に記載の発明に用いるふすまに関して、粒径についての考察は具体的に記載されているが、加熱処理については記載されてない。
In Patent Document 2, when a wheat flour composition obtained by adding bran derived from white wheat to wheat flour derived from red wheat is used as a raw material, delicious bread excellent in flavor, texture, appearance, etc. despite containing a large amount of bran is produced. ASW is mentioned as a specific example of white wheat. Patent Document 2 specifically describes consideration of the grain size of the bran used in the invention described in the document, but does not describe heat treatment.
特許文献３には、ふすま臭が低減され、食品に添加したときの外観が良好となるようにした小麦ふすまの製造方法として、小麦ふすまの供給源となる小麦としてウエスタン・ホワイト（以下、「ＷＷ」とも言う。）を用いることを特徴の一つとするものが記載されている。特許文献３には、ＷＷ由来の小麦ふすま（実施例）とＡＳＷ由来の小麦ふすま（比較例）とで、スポンジケーキを製造した場合の品質を比較し、前者の方が優れていたことが記載されている。
Patent Document 3 describes a method for producing wheat bran that has a reduced bran odor and a good appearance when added to food. Western White (hereinafter referred to as "WW ) is described as one of the characteristics. Patent Document 3 describes that the quality of sponge cakes produced from WW-derived wheat bran (Example) and ASW-derived wheat bran (Comparative Example) was compared, and that the former was superior. It is
特許文献４には、二次加工適性が良好な穀物外皮加工品の製造方法として、乾熱処理により穀物外皮の品温を１００～１５０℃とした後、該穀物外皮に対して所定量の水を散水し、更に該穀物外皮の品温を９０～１５０℃の範囲で３分以上維持する熱処理工程を含むものが記載されている。
In Patent Document 4, as a method for producing a grain hull processed product having good suitability for secondary processing, after the grain husk is heated to 100 to 150° C. by dry heat treatment, a predetermined amount of water is added to the grain husk. It describes a heat treatment step in which water is sprinkled and the product temperature of the cereal husk is maintained in the range of 90 to 150° C. for 3 minutes or more.
本発明の課題は、栄養豊富な小麦ふすまを含有し、食味、食感、外観が良好なケーキ類を製造可能なケーキ類用ミックスを提供することである。
An object of the present invention is to provide a cake mix containing nutritious wheat bran and capable of producing cakes with good taste, texture and appearance.
本発明は、穀粉類を含有し、該穀粉類の１０～５０質量％が、オーストラリア・スタンダード・ホワイト小麦由来の小麦ふすまの飽和水蒸気による湿熱処理物であり、前記湿熱処理物の平均粒径が６０～２００μｍである、ケーキ類用ミックスである。
The present invention contains cereal flour, 10 to 50% by mass of the cereal flour is a moist heat-treated product with saturated steam of wheat bran derived from Australian Standard White Wheat, and the average particle size of the moist-heat-treated product is It is a mix for cakes with a thickness of 60 to 200 μm.
また本発明は、穀粉類を含有し、該穀粉類の１０～５０質量％が小麦ふすまの湿熱処理物である、ケーキ類用ミックスの製造方法であって、小麦としてオーストラリア・スタンダード・ホワイトを用い、該小麦から小麦ふすまを採取する工程と、前記小麦ふすまを湿熱処理して前記湿熱処理物を得る工程と、前記湿熱処理物と他の原料とを混合する工程とを有し、前記湿熱処理は、処理対象の小麦ふすまを密閉空間に収容するとともに、該密閉空間に飽和水蒸気を導入し、該小麦ふすまの品温が８０～９８℃の状態を１～６０秒間維持する処理である、ケーキ類用ミックスの製造方法である。
Further, the present invention is a method for producing a mix for cakes containing flour, wherein 10 to 50% by mass of the flour is a moist heat-treated wheat bran, and Australian Standard White is used as the wheat. , a step of collecting wheat bran from the wheat, a step of subjecting the wheat bran to a wet heat treatment to obtain the heat-moisture-treated product, and a step of mixing the heat-moisture-treated product and other raw materials, is a process in which the wheat bran to be treated is housed in a closed space, saturated steam is introduced into the closed space, and the product temperature of the wheat bran is maintained at 80 to 98 ° C. for 1 to 60 seconds. Cake It is a method for producing a similar mix.
本発明のケーキ類用ミックスは、小麦ふすまを含有する。
本発明において「小麦」とは、イネ科コムギ属の植物の頴果を指す。一般的に、小麦の頴果（小麦穀粒）は、胚乳部、外皮部（外皮及び種皮）並びに胚芽（胚部）に大別されるところ、小麦穀粒を粉砕し、胚乳部及び胚芽を除去して得られた外皮部由来の画分が、小麦ふすまとなる。 The cake mix of the present invention contains wheat bran.
In the present invention, "wheat" refers to the pods of plants belonging to the genus Triticum, Poaceae. In general, the wheat kernel (wheat grain) is roughly divided into the endosperm, the outer coat (outer coat and seed coat) and the germ (germ). The fraction derived from the outer skin obtained by removing becomes wheat bran.
本発明において「小麦」とは、イネ科コムギ属の植物の頴果を指す。一般的に、小麦の頴果（小麦穀粒）は、胚乳部、外皮部（外皮及び種皮）並びに胚芽（胚部）に大別されるところ、小麦穀粒を粉砕し、胚乳部及び胚芽を除去して得られた外皮部由来の画分が、小麦ふすまとなる。 The cake mix of the present invention contains wheat bran.
In the present invention, "wheat" refers to the pods of plants belonging to the genus Triticum, Poaceae. In general, the wheat kernel (wheat grain) is roughly divided into the endosperm, the outer coat (outer coat and seed coat) and the germ (germ). The fraction derived from the outer skin obtained by removing becomes wheat bran.
本発明で用いる小麦ふすまの少なくとも一部は、オーストラリア・スタンダード・ホワイト（ＡＳＷ）小麦由来のものである。なお、本願におけるＡＳＷは、オーストラリアン・スタンダード・ホワイト・ヌードル・ブレンド（Ａｕｓｔｒａｌｉａｎ Ｓｔａｎｄａｒｄ Ｗｈｉｔｅ Ｎｏｏｄｌｅ ｂｌｅｎｄ； ＡＳＷＮ ｂｌｅｎｄ； ＡＳＷＮＢ）を指し、本願ではＡＳＷと略する。ＡＳＷ小麦は、主に麺類（特にうどん）に用いられる小麦銘柄であり、ケーキ類には従来ほとんど用いられていない（ケーキ類に従来用いられている小麦はＷＷである）。また、ＡＳＷ小麦由来の成分で主に用いられているのは胚乳部画分（小麦粉）であり、ふすま画分はほとんど用いられていない。「従来麺類用途で用いられているＡＳＷのふすま画分をケーキ類に用いることで、ＷＷ等を用いる従来製法で得られたケーキ類に比べて高品質のケーキ類が得られる」、という本発明の技術思想は、従来技術から想起し難いものであると言える。
一般的に、小麦は、小麦穀粒を視認したときに観察される色に応じて、赤小麦と白小麦との二つの種類に大別される。赤小麦は、外皮部に赤色色素を含有する小麦であり、小麦穀粒を視認したときに、赤色、赤褐色又は褐色として観察される。一方、白小麦は、外皮部に赤色色素を略含有しない小麦であり、小麦穀粒を視認したときに、白色又は淡黄色として観察される。本発明で用いるＡＳＷは、オーストラリア産の白小麦である。
白小麦には、ＡＳＷの他に例えば、プライムハード（ＰＨ、オーストラリア産）、ソフトホワイト（ＳＷ、アメリカ合衆国産）、ウエスタン・ホワイト（ＷＷ、アメリカ合衆国産）があり、ＡＳＷを含めてこれらは普通小麦である。普通小麦ではない白小麦として、デュラム小麦（世界各国で生産）がある。これらの白小麦は、例えば遺伝学的特徴で適宜選別することができる。
また普通小麦は、小麦穀粒の硬さに応じて、硬質小麦と、軟質小麦と、硬質と軟質との中間の硬さを有する中間質小麦との三つの種類に大別される。本発明で用いるＡＳＷは、中間質小麦である。硬質小麦の具体例としてプライムハードが挙げられ、軟質小麦の具体例としてウエスタン・ホワイトが挙げられる。 At least a portion of the wheat bran used in the present invention is derived from Australian Standard White (ASW) wheat. ASW in the present application refers to Australian Standard White Noodle blend (ASWN blend; ASWNB) and is abbreviated as ASW in the present application. ASW wheat is a wheat brand that is mainly used for noodles (especially udon), and is rarely used for cakes (the wheat that is conventionally used for cakes is WW). In addition, the endosperm fraction (wheat flour) is mainly used as a component derived from ASW wheat, and the bran fraction is hardly used. The present invention states that "By using the bran fraction of ASW, which has been conventionally used for noodles, cakes of higher quality can be obtained than cakes obtained by conventional methods using WW and the like." It can be said that this technical idea is difficult to conjure up from the prior art.
Wheat is generally divided into two types, red wheat and white wheat, depending on the color observed when viewing the wheat kernel. Red wheat is wheat that contains a red pigment in the husk, and is observed as red, reddish brown, or brown when the wheat kernel is visually observed. On the other hand, white wheat is wheat that does not substantially contain a red pigment in the husk portion, and is observed as white or pale yellow when the wheat grain is visually observed. The ASW used in the present invention is Australian white wheat.
In addition to ASW, white wheat includes, for example, prime hard (PH, produced in Australia), soft white (SW, produced in the United States), and western white (WW, produced in the United States). be. Durum wheat (produced around the world) is a type of white wheat that is not common wheat. These white wheat can be appropriately selected, for example, by genetic characteristics.
Common wheat is roughly divided into three types, hard wheat, soft wheat, and intermediate wheat, which has a hardness intermediate between hard and soft, according to the hardness of the wheat grain. The ASW used in the present invention is intermediate wheat. A specific example of hard wheat is Prime Hard, and a specific example of soft wheat is Western White.
一般的に、小麦は、小麦穀粒を視認したときに観察される色に応じて、赤小麦と白小麦との二つの種類に大別される。赤小麦は、外皮部に赤色色素を含有する小麦であり、小麦穀粒を視認したときに、赤色、赤褐色又は褐色として観察される。一方、白小麦は、外皮部に赤色色素を略含有しない小麦であり、小麦穀粒を視認したときに、白色又は淡黄色として観察される。本発明で用いるＡＳＷは、オーストラリア産の白小麦である。
白小麦には、ＡＳＷの他に例えば、プライムハード（ＰＨ、オーストラリア産）、ソフトホワイト（ＳＷ、アメリカ合衆国産）、ウエスタン・ホワイト（ＷＷ、アメリカ合衆国産）があり、ＡＳＷを含めてこれらは普通小麦である。普通小麦ではない白小麦として、デュラム小麦（世界各国で生産）がある。これらの白小麦は、例えば遺伝学的特徴で適宜選別することができる。
また普通小麦は、小麦穀粒の硬さに応じて、硬質小麦と、軟質小麦と、硬質と軟質との中間の硬さを有する中間質小麦との三つの種類に大別される。本発明で用いるＡＳＷは、中間質小麦である。硬質小麦の具体例としてプライムハードが挙げられ、軟質小麦の具体例としてウエスタン・ホワイトが挙げられる。 At least a portion of the wheat bran used in the present invention is derived from Australian Standard White (ASW) wheat. ASW in the present application refers to Australian Standard White Noodle blend (ASWN blend; ASWNB) and is abbreviated as ASW in the present application. ASW wheat is a wheat brand that is mainly used for noodles (especially udon), and is rarely used for cakes (the wheat that is conventionally used for cakes is WW). In addition, the endosperm fraction (wheat flour) is mainly used as a component derived from ASW wheat, and the bran fraction is hardly used. The present invention states that "By using the bran fraction of ASW, which has been conventionally used for noodles, cakes of higher quality can be obtained than cakes obtained by conventional methods using WW and the like." It can be said that this technical idea is difficult to conjure up from the prior art.
Wheat is generally divided into two types, red wheat and white wheat, depending on the color observed when viewing the wheat kernel. Red wheat is wheat that contains a red pigment in the husk, and is observed as red, reddish brown, or brown when the wheat kernel is visually observed. On the other hand, white wheat is wheat that does not substantially contain a red pigment in the husk portion, and is observed as white or pale yellow when the wheat grain is visually observed. The ASW used in the present invention is Australian white wheat.
In addition to ASW, white wheat includes, for example, prime hard (PH, produced in Australia), soft white (SW, produced in the United States), and western white (WW, produced in the United States). be. Durum wheat (produced around the world) is a type of white wheat that is not common wheat. These white wheat can be appropriately selected, for example, by genetic characteristics.
Common wheat is roughly divided into three types, hard wheat, soft wheat, and intermediate wheat, which has a hardness intermediate between hard and soft, according to the hardness of the wheat grain. The ASW used in the present invention is intermediate wheat. A specific example of hard wheat is Prime Hard, and a specific example of soft wheat is Western White.
本発明で用いるＡＳＷ小麦由来の小麦ふすまは、飽和水蒸気による湿熱処理が施された湿熱処理物である。本技術分野において「湿熱処理」とは一般的に、飽和水蒸気、過熱水蒸気又は熱水等を熱媒体として高湿度雰囲気（例えば湿度７０％以上の雰囲気）で処理対象（小麦ふすま）を加熱する方法を指すが、本発明に係る湿熱処理では、熱媒体として飽和水蒸気を用い、過熱水蒸気、熱水は用いない。ここでいう「過熱水蒸気」とは、飽和水蒸気とは異なり、飽和水蒸気の温度（大気圧では１００℃）以上に過熱された水蒸気を指す。前述したように特許文献１に記載の参考例では、クッカーを用いて小麦ふすまを蒸煮しているところ、斯かる小麦ふすまの蒸煮は、熱水による湿熱処理であり、飽和水蒸気による湿熱処理ではない。
The wheat bran derived from ASW wheat used in the present invention is a heat-moisture-treated product that has been subjected to heat-moisture treatment using saturated steam. In this technical field, "wet heat treatment" generally refers to a method of heating an object to be treated (wheat bran) in a high-humidity atmosphere (for example, an atmosphere with a humidity of 70% or more) using saturated steam, superheated steam, hot water, or the like as a heat medium. However, in the wet heat treatment according to the present invention, saturated steam is used as a heat medium, and superheated steam and hot water are not used. The term “superheated steam” as used herein refers to steam superheated to a temperature of saturated steam (100° C. at atmospheric pressure) or higher, unlike saturated steam. As described above, in the reference example described in Patent Document 1, the wheat bran is steamed using a cooker, and the steaming of the wheat bran is a wet heat treatment using hot water, not a wet heat treatment using saturated steam. .
本発明に係る湿熱処理は、処理対象の小麦ふすまに飽和水蒸気をあてる処理である。本発明に係る湿熱処理は、大気に開放された状態で処理対象の小麦ふすまに飽和水蒸気をあてる方法によって実施してもよいが、典型的には、処理対象の小麦ふすまを密閉空間に収容するとともに、該密閉空間に飽和水蒸気を導入する方法によって実施される。また、本発明に係る湿熱処理は、常圧下及び加圧下の何れで実施してもよい。本発明に係る湿熱処理は、オートクレーブやスチームオーブン等の装置で実施可能であるが、これに限られない。本発明に係る湿熱処理の詳細については後述する。
The wet heat treatment according to the present invention is a treatment in which saturated steam is applied to the wheat bran to be treated. The wet heat treatment according to the present invention may be performed by a method of applying saturated steam to the wheat bran to be treated while it is open to the atmosphere, but typically, the wheat bran to be treated is accommodated in a closed space. In addition, it is implemented by a method of introducing saturated steam into the closed space. Moreover, the wet heat treatment according to the present invention may be carried out under normal pressure or under pressure. The wet heat treatment according to the present invention can be performed in an apparatus such as an autoclave or a steam oven, but is not limited to this. Details of the wet heat treatment according to the present invention will be described later.
本発明のケーキ類用ミックスは、穀粉類を含有し、該穀粉類の１０～５０質量％が、前述した「ＡＳＷ小麦由来の小麦ふすまの飽和水蒸気による湿熱処理物」（以下、「湿熱処理ＡＳＷふすま」とも言う。）である。穀粉類の全質量に占める湿熱処理ＡＳＷふすまの割合が１０質量％未満では、ケーキ類に小麦ふすまを含有させる意義（食物繊維、ビタミン、ミネラルなどの栄養素の含有量の増加による健康増進効果の発現）に乏しく、該割合が５０質量％を超えると、小麦ふすまの影響が強くなりすぎてケーキ類の食味、食感、外観が低下するおそれがある。穀粉類の全質量に占める湿熱処理ＡＳＷふすまの割合は、好ましくは１５～４０質量％、より好ましくは１５～３５質量％である。
The mix for cakes of the present invention contains cereal flour, and 10 to 50% by mass of the cereal flour is the above-mentioned "saturated steamed wheat bran derived from ASW wheat" (hereinafter referred to as "moist-heat-treated ASW It is also called “Fusuma”). If the ratio of wet heat-treated ASW bran to the total mass of flour is less than 10% by mass, the significance of including wheat bran in cakes (expression of health promotion effects by increasing the content of nutrients such as dietary fiber, vitamins, and minerals ), and if the ratio exceeds 50% by mass, the influence of wheat bran becomes too strong, and the taste, texture and appearance of cakes may deteriorate. The proportion of heat-moisture treated ASW bran in the total mass of cereal flour is preferably 15 to 40% by mass, more preferably 15 to 35% by mass.
湿熱処理ＡＳＷふすまの平均粒径は６０～２００μｍであり、好ましくは６０～１８０μｍ、より好ましくは７０～１６０μｍである。湿熱処理ＡＳＷふすまの平均粒径は、特にケーキ類の食味、食感に影響があり、これが前記特定範囲にあることで、ケーキ類の口溶け等の良好なものとなる。平均粒径が６０μｍ未満の湿熱処理ＡＳＷふすまは、製造に多大な労力を要し、ミックスの製造コストの高騰を招く可能性がある一方で、さほど大きな改善効果は見込めない。また、ミックス中の湿熱処理ＡＳＷふすまの平均粒径が２００μｍを超えると、ケーキ類の食味、食感が低下するおそれがある。
ここでいう「平均粒径」とは、レーザ回折散乱式粒度分布測定装置（例えば、日機装株式会社製、「マイクロトラック粒径分布測定装置９２００ＦＲＡ」）を用いて乾式で測定したときの累積体積５０容量％における体積累積粒径Ｄ５０を指す。 The average particle size of the heat-moisture treated ASW bran is 60-200 μm, preferably 60-180 μm, more preferably 70-160 μm. The average particle size of the wet-heat-treated ASW bran has an effect on the taste and texture of cakes, and if it is within the above-mentioned specific range, the cakes will be melted well in the mouth. Wet-heat-treated ASW bran with an average particle size of less than 60 μm requires a lot of labor for production, which may lead to a rise in the production cost of the mix, but a large improvement effect cannot be expected. Moreover, if the average particle size of the wet-heat-treated ASW bran in the mix exceeds 200 μm, the taste and texture of cakes may deteriorate.
The “average particle size” as used herein means a cumulative volume of 50 when measured dry using a laser diffraction scattering particle size distribution analyzer (for example, “Microtrac Particle Size Distribution Analyzer 9200FRA” manufactured by Nikkiso Co., Ltd.). Refers to the volume cumulative particle size D50 in volume %.
ここでいう「平均粒径」とは、レーザ回折散乱式粒度分布測定装置（例えば、日機装株式会社製、「マイクロトラック粒径分布測定装置９２００ＦＲＡ」）を用いて乾式で測定したときの累積体積５０容量％における体積累積粒径Ｄ５０を指す。 The average particle size of the heat-moisture treated ASW bran is 60-200 μm, preferably 60-180 μm, more preferably 70-160 μm. The average particle size of the wet-heat-treated ASW bran has an effect on the taste and texture of cakes, and if it is within the above-mentioned specific range, the cakes will be melted well in the mouth. Wet-heat-treated ASW bran with an average particle size of less than 60 μm requires a lot of labor for production, which may lead to a rise in the production cost of the mix, but a large improvement effect cannot be expected. Moreover, if the average particle size of the wet-heat-treated ASW bran in the mix exceeds 200 μm, the taste and texture of cakes may deteriorate.
The “average particle size” as used herein means a cumulative volume of 50 when measured dry using a laser diffraction scattering particle size distribution analyzer (for example, “Microtrac Particle Size Distribution Analyzer 9200FRA” manufactured by Nikkiso Co., Ltd.). Refers to the volume cumulative particle size D50 in volume %.
本発明のケーキ類用ミックスにおいて、湿熱処理ＡＳＷふすま以外の他の穀粉類としては、この種のミックスで使用可能な穀粉及び澱粉を特に制限なく用いることができ、製造するケーキ類の種類等に応じて、これらの１種を単独で又は２種以上を組み合わせて用いることができる。穀粉としては、例えば、小麦粉（薄力粉、中力粉、強力粉、小麦全粒粉、デュラムセモリナ等）、ライ麦粉、米粉、コーンフラワー、コーングリッツ等が挙げられる。澱粉としては、例えば、コーンスターチ、ワキシーコーンスターチ、タピオカ澱粉、馬鈴薯澱粉、小麦澱粉、米澱粉等の未加工澱粉；該未加工澱粉に油脂加工、α化、エーテル化、エステル化、架橋、酸化等の処理の１つ以上を施した加工澱粉が挙げられる。
In the mix for cakes of the present invention, as grain flours other than wet-heat-treated ASW bran, grain flours and starches that can be used in this type of mix can be used without particular limitations. One of these can be used alone or in combination of two or more. Examples of grain flour include wheat flour (weak flour, all-purpose flour, strong flour, whole wheat flour, durum semolina, etc.), rye flour, rice flour, corn flour, corn grits, and the like. Examples of starch include unprocessed starch such as corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, and rice starch; Included are modified starches that have been subjected to one or more of the treatments.
本発明のケーキ類用ミックスの好ましい一実施形態として、「穀粉類に小麦粉が含まれており、該小麦粉の含有質量は、湿熱処理ＡＳＷふすまの含有質量の５倍量以下である形態」（以下、「ミックスＡ」とも言う。）が挙げられる。ミックスＡを用いて製造されたケーキ類は、湿熱処理ＡＳＷふすまによる健康増進効果と食味、食感及び外観とのバランスに特に優れている。ミックスＡにおいて、小麦粉の含有質量と湿熱処理ＡＳＷふすまの含有質量との比率は、前者／後者として、好ましくは１～９、より好ましくは１～５、さらに好ましくは２～５である。
As a preferred embodiment of the mix for cakes of the present invention, "a form in which wheat flour is contained in flour, and the content of the wheat flour is 5 times or less the content of moist heat-treated ASW bran" (hereinafter , also referred to as “mix A”). The cakes produced using the mix A are particularly excellent in the balance between the health promotion effect of the moist heat-treated ASW bran and the taste, texture and appearance. In the mix A, the ratio of the content of wheat flour to the content of wet-heat-treated ASW bran is preferably 1-9, more preferably 1-5, and still more preferably 2-5 as the former/latter.
本発明のケーキ類用ミックスにおいて、湿熱処理ＡＳＷふすま以外の他の穀粉類として特に好ましいものは薄力粉である。すなわち本発明のケーキ類用ミックスは、穀粉類として、少なくとも薄力粉及び湿熱処理ＡＳＷふすまを含有することが好ましく、前記ミックスＡにおける小麦粉は、少なくとも薄力粉を含むことが好ましい。湿熱処理ＡＳＷふすま以外の他の穀粉類として薄力粉を用いることで、これらを含むミックスを用いて製造されるケーキ類の食味、食感及び外観をより一層向上させることが可能となる。
In the mix for cakes of the present invention, soft flour is particularly preferable as a cereal flour other than wet-heat-treated ASW bran. That is, the mix for cakes of the present invention preferably contains at least soft flour and moist heat-treated ASW bran as grain flours, and the wheat flour in the mix A preferably contains at least soft flour. By using soft flour as flour other than wet-heat-treated ASW bran, it is possible to further improve the taste, texture and appearance of cakes produced using a mix containing these flours.
本発明のケーキ類用ミックスにおける穀粉類（湿熱処理ＡＳＷふすまを含む）の含有量は、製造するケーキ類の種類等に応じて適宜調整すればよく特に制限されないが、典型的には、該ミックスの全質量に対して、好ましくは５０～９０質量％、より好ましくは７０～９０質量％である。
The content of cereal flour (including wet-heat-treated ASW bran) in the mix for cakes of the present invention is not particularly limited, and may be adjusted as appropriate according to the type of cakes to be produced. is preferably 50 to 90% by mass, more preferably 70 to 90% by mass, based on the total mass of
健康増進効果の更なる向上の観点から、本発明のケーキ類用ミックスにおける食物繊維の含有量は、該ミックスの全質量に対して、好ましくは３質量％以上、より好ましくは５質量％以上、より好ましくは８質量％以上である。一方、二次加工品（ケーキ類）の製造効率の観点から、本発明のケーキ類用ミックスにおける食物繊維の含有量は、該ミックスの全質量に対して、２５質量％以下が現実的である。ケーキ類用ミックスにおける食物繊維の含有量の調整は、湿熱処理ＡＳＷふすまの含有量を調整することで実施可能である。 ここでいう「食物繊維の含有量」とは、水溶性食物繊維及び不溶性食物繊維の合計値として、日本食品標準成分表２０１５年版（七訂）分析マニュアルに基づき、プロスキー変法（ＡＯＡＣ９８５．２９法をベースとする分析法）によって定量される値を指す。食物繊維の含有量は、例えばプロスキー変法に基づく市販の測定キットを用いて測定することができる。
From the viewpoint of further improving the health promotion effect, the content of dietary fiber in the cake mix of the present invention is preferably 3% by mass or more, more preferably 5% by mass or more, based on the total mass of the mix. More preferably, it is 8% by mass or more. On the other hand, from the viewpoint of production efficiency of secondary processed products (cakes), it is realistic that the content of dietary fiber in the mix for cakes of the present invention is 25% by mass or less with respect to the total mass of the mix. . The dietary fiber content in the cake mix can be adjusted by adjusting the content of the wet-heat treated ASW bran. The "content of dietary fiber" referred to here is the total value of soluble and insoluble dietary fiber, based on the Standard Tables of Food Composition in Japan 2015 (7th revision) Analysis Manual, Prosky modified method (AOAC985.29 It refers to the value quantified by the analytical method based on the method). The dietary fiber content can be measured, for example, using a commercially available measurement kit based on the modified Prosky method.
本発明のケーキ類用ミックスは、穀粉類以外の他の成分を含有し得る。穀粉類以外の他の成分としては、ケーキ類、更にはその上位概念とも言えるベーカリー食品の製造に使用可能なものを特に制限無く用いることができ、例えば、ベーキングパウダー、炭酸水素ナトリウム（重曹）、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又はイースト；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；ナッツ、レーズン等の固形具材；果汁等のエキス類；糖類、油脂類、乳化剤、増粘剤、調味料、香料、香辛料、着色料、水等が挙げられ、製造するケーキ類の種類等に応じて、これらの１種を単独で又は２種以上を組み合わせて用いることができる。
The cake mix of the present invention may contain ingredients other than grain flour. As ingredients other than cereal flour, those that can be used in the production of cakes and bakery foods, which can be said to be a higher concept thereof, can be used without particular limitation. Examples include baking powder, sodium hydrogen carbonate (baking soda), Bulking agents such as ammonium carbonate, ammonium bicarbonate, and ammonium chloride, or yeast; Eggs such as whole eggs, egg whites, and yolks; Dairy products such as milk, powdered skim milk and butter; Salts such as salt; Ingredients: extracts such as fruit juice; sugars, oils, emulsifiers, thickeners, seasonings, flavors, spices, coloring agents, water, etc., depending on the type of cake to be manufactured, one of these can be used alone or in combination of two or more.
本発明のケーキ類用ミックスにベーキングパウダーを含有させることで、該ミックスを用いて製造されるケーキ類のふんわり感、ボリューム感を高めて外観を一層良好なものとすることができる。ベーキングパウダーとしては、食品に使用可能なものを特に制限無く用いることができ、例えば、基剤としての重曹と、助剤としての酸性剤とを含むものを用いることができる。前記酸性剤としては、例えば、酒石酸水素カリウム（特にＬ－体）、リン酸二水素カルシウム、焼ミョウバン、フマル酸、リン酸ナトリウム、グルコノデルタラクトンが挙げられ、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。
By adding baking powder to the mix for cakes of the present invention, it is possible to improve the softness and volume of the cakes produced using the mix, and to make the appearance even better. Any baking powder that can be used in foods can be used without any particular limitation. Examples of the acidic agent include potassium hydrogen tartrate (especially L-form), calcium dihydrogen phosphate, baked alum, fumaric acid, sodium phosphate, glucono delta lactone, and one of these alone or Two or more kinds can be used in combination.
ベーキングパウダーはアルミニウム塩を含有しないことが好ましい。アルミニウム塩は健康に悪影響を与える可能性が指摘されているためである。例えば、焼ミョウバンはアルミニウム塩を含んでいるので、焼ミョウバンを酸性剤として含むベーキングパウダーの使用は本発明では控えることが好ましい。アルミニウム塩を含有しておらず、本発明に好適なベーキングパウダーとして、日清ベーキングパウダー（日清フーズ株式会社製）が挙げられる。
The baking powder preferably does not contain aluminum salts. This is because it has been pointed out that aluminum salts may adversely affect health. For example, since baked alum contains aluminum salts, it is preferable to refrain from using baking powder containing baked alum as an acidifying agent in the present invention. Nisshin Baking Powder (manufactured by Nisshin Foods Co., Ltd.) can be mentioned as a baking powder that does not contain an aluminum salt and is suitable for the present invention.
本発明のケーキ類用ミックスにおけるベーキングパウダーの含有量は、該ミックスに含有されている穀粉類１００質量部に対し、好ましくは０．１～５質量部、より好ましくは１～４質量部である。ベーキングパウダーの含有量が少なすぎるとこれを使用する意義に乏しく、ベーキングパウダーの含有量が多すぎると、当該ミックスを用いて製造されるケーキ類を喫食したときにベーキングパウダーに起因する苦みが強くなるおそれがある。
The content of baking powder in the mix for cakes of the present invention is preferably 0.1 to 5 parts by mass, more preferably 1 to 4 parts by mass with respect to 100 parts by mass of flour contained in the mix. . If the content of baking powder is too low, it is meaningless to use it. may become
一般的に、ケーキ類用ミックスに小麦ふすまが含有されていると、小麦ふすまによる吸水の影響により、該ミックスを用いて製造されたケーキ類が生焼け状態となりやすいところ、生焼け状態のケーキ類にベーキングパウダーが含有されていると、ベーキングパウダーに起因する苦みが顕著になりやすい傾向がある。しかしながら、本発明のケーキ類用ミックスは、小麦ふすまとして湿熱処理ＡＳＷふすまを所定量使用しているため、ケーキ類が生焼け状態となり難く、そのため、ケーキ類にベーキングパウダーが含有されていても苦みを知覚し難い。したがって、本発明のケーキ類用ミックスによれば、ベーキングパウダーを使用することでケーキ類のふんわり感、ボリューム感を高めつつ、ベーキングパウダーに起因する苦みを低減することが可能である。
In general, when wheat bran is contained in a cake mix, cakes produced using the mix are likely to be undercooked due to the influence of water absorption by wheat bran. If powder is contained, the bitterness caused by baking powder tends to be noticeable. However, since the mix for cakes of the present invention uses a predetermined amount of wet heat-treated ASW bran as wheat bran, the cakes are unlikely to be undercooked, so even if the cakes contain baking powder, the cakes will not have a bitter taste. Hard to perceive. Therefore, according to the mix for cakes of the present invention, it is possible to reduce the bitterness caused by the baking powder while enhancing the softness and volume of the cakes by using the baking powder.
本発明のケーキ類用ミックスは、種々のケーキ類の製造に使用することができる。ケーキ類は、典型的には、穀粉類を含む生地を焼成して得られる生地焼成食品であり、本発明のケーキ類用ミックスは、この生地の主原料として使用することができる。本発明のケーキ類用ミックスが適用可能なケーキ類として、ホットケーキ、パンケーキ、スポンジケーキ、パウンドケーキ、クレープを例示できる。
The cake mix of the present invention can be used for producing various cakes. Cakes are typically baked dough foods obtained by baking dough containing cereal flour, and the mix for cakes of the present invention can be used as the main raw material for this dough. Hotcakes, pancakes, sponge cakes, pound cakes, and crepes can be exemplified as cakes to which the mix for cakes of the present invention can be applied.
次に、本発明のケーキ類用ミックスの製造方法について説明する。斯かる製造方法については、前述した本発明のケーキ類用ミックスと異なる点を主に説明する。斯かる製造方法について特に説明しない点は、前述の本発明のケーキ類用ミックスについての説明が適宜適用される。
Next, the method for producing the mix for cakes of the present invention will be explained. Regarding such a manufacturing method, differences from the aforementioned mix for cakes of the present invention will be mainly described. The above description of the mix for cakes of the present invention applies appropriately to the points that are not particularly described about such a manufacturing method.
本発明のケーキ類用ミックスの製造方法は、小麦としてＡＳＷを用い、該小麦から小麦ふすまを採取する工程（ふすま調製工程）を有する。
前記ふすま調製工程は、常法に従って実施することができる。典型的には、精選されたＡＳＷの小麦穀粒を、必要に応じ加水・調質した後、粉砕し、その粉砕物をシフター、ピュリファイヤー等で仕分けて、胚乳部及び胚芽を除去する方法が採用される。小麦穀粒の粉砕方法は特に制限されず、例えば、ロール式粉砕、衝撃式粉砕が挙げられ、複数の粉砕方法を組み合わせてもよい。衝撃式粉砕に用いる粉砕機としては、衝撃板と回転ロータ間で機械的衝撃により粉砕を行うものであれば特に限定されるものではなく、例えばターボミル、ブレードミル等が挙げられ、特にターボミルが好ましい。
前記ふすま調製工程における小麦穀粒の粉砕方法の好ましい一例として、ロール式粉砕、衝撃式粉砕の順で実施する方法を例示できる。この場合、ロール式粉砕の回数は１回でも複数回でもよい。 The method for producing a mix for cakes of the present invention includes a step of using ASW as wheat and collecting wheat bran from the wheat (a step of preparing wheat bran).
The bran preparation step can be carried out according to a conventional method. Typically, selected ASW wheat grains are hydrated and conditioned as necessary, then pulverized, and the pulverized product is sorted by a sifter, a purifier, etc., and the endosperm and germ are removed. Adopted. The method of pulverizing wheat grains is not particularly limited, and examples thereof include roll pulverization and impact pulverization, and multiple pulverization methods may be combined. The pulverizer used for impact pulverization is not particularly limited as long as pulverization is performed by mechanical impact between an impact plate and a rotating rotor. .
As a preferred example of the method of pulverizing wheat grains in the bran preparation step, a method of performing roll pulverization and impact pulverization in this order can be exemplified. In this case, the number of times of roll pulverization may be one or more.
前記ふすま調製工程は、常法に従って実施することができる。典型的には、精選されたＡＳＷの小麦穀粒を、必要に応じ加水・調質した後、粉砕し、その粉砕物をシフター、ピュリファイヤー等で仕分けて、胚乳部及び胚芽を除去する方法が採用される。小麦穀粒の粉砕方法は特に制限されず、例えば、ロール式粉砕、衝撃式粉砕が挙げられ、複数の粉砕方法を組み合わせてもよい。衝撃式粉砕に用いる粉砕機としては、衝撃板と回転ロータ間で機械的衝撃により粉砕を行うものであれば特に限定されるものではなく、例えばターボミル、ブレードミル等が挙げられ、特にターボミルが好ましい。
前記ふすま調製工程における小麦穀粒の粉砕方法の好ましい一例として、ロール式粉砕、衝撃式粉砕の順で実施する方法を例示できる。この場合、ロール式粉砕の回数は１回でも複数回でもよい。 The method for producing a mix for cakes of the present invention includes a step of using ASW as wheat and collecting wheat bran from the wheat (a step of preparing wheat bran).
The bran preparation step can be carried out according to a conventional method. Typically, selected ASW wheat grains are hydrated and conditioned as necessary, then pulverized, and the pulverized product is sorted by a sifter, a purifier, etc., and the endosperm and germ are removed. Adopted. The method of pulverizing wheat grains is not particularly limited, and examples thereof include roll pulverization and impact pulverization, and multiple pulverization methods may be combined. The pulverizer used for impact pulverization is not particularly limited as long as pulverization is performed by mechanical impact between an impact plate and a rotating rotor. .
As a preferred example of the method of pulverizing wheat grains in the bran preparation step, a method of performing roll pulverization and impact pulverization in this order can be exemplified. In this case, the number of times of roll pulverization may be one or more.
本発明のケーキ類用ミックスの製造方法は、採取した小麦ふすまを湿熱処理して湿熱処理物（湿熱処理ＡＳＷふすま）を得る工程（湿熱処理工程）を有する。
前記湿熱処理工程は、処理対象の小麦ふすまを密閉空間に収容するとともに、該密閉空間に飽和水蒸気を導入し、該小麦ふすまの品温が８０～９８℃、好ましくは８５～９８℃の状態を、１～６０秒間、好ましくは３～６０秒間維持する処理である。
前記湿熱処理工程では、処理対象の小麦ふすまに加水はせず、また蒸煮のように、小麦ふすまを水中に浸すこともしない。
このような条件で湿熱処理を行うことで、前述した作用効果を奏する湿熱処理ＡＳＷふすまが得られるようになる。 The method for producing a mix for cakes of the present invention has a step (moisture treatment step) of subjecting the collected wheat bran to a moist heat treatment to obtain a moist heat treated product (moist heat treated ASW bran).
In the wet heat treatment step, the wheat bran to be treated is accommodated in a closed space, saturated steam is introduced into the closed space, and the product temperature of the wheat bran is 80 to 98 ° C., preferably 85 to 98 ° C. , 1 to 60 seconds, preferably 3 to 60 seconds.
In the wet heat treatment step, water is not added to the wheat bran to be treated, nor is the wheat bran immersed in water as in steaming.
By performing the wet heat treatment under such conditions, it becomes possible to obtain the wet heat treated ASW bran exhibiting the effects described above.
前記湿熱処理工程は、処理対象の小麦ふすまを密閉空間に収容するとともに、該密閉空間に飽和水蒸気を導入し、該小麦ふすまの品温が８０～９８℃、好ましくは８５～９８℃の状態を、１～６０秒間、好ましくは３～６０秒間維持する処理である。
前記湿熱処理工程では、処理対象の小麦ふすまに加水はせず、また蒸煮のように、小麦ふすまを水中に浸すこともしない。
このような条件で湿熱処理を行うことで、前述した作用効果を奏する湿熱処理ＡＳＷふすまが得られるようになる。 The method for producing a mix for cakes of the present invention has a step (moisture treatment step) of subjecting the collected wheat bran to a moist heat treatment to obtain a moist heat treated product (moist heat treated ASW bran).
In the wet heat treatment step, the wheat bran to be treated is accommodated in a closed space, saturated steam is introduced into the closed space, and the product temperature of the wheat bran is 80 to 98 ° C., preferably 85 to 98 ° C. , 1 to 60 seconds, preferably 3 to 60 seconds.
In the wet heat treatment step, water is not added to the wheat bran to be treated, nor is the wheat bran immersed in water as in steaming.
By performing the wet heat treatment under such conditions, it becomes possible to obtain the wet heat treated ASW bran exhibiting the effects described above.
前記湿熱処理工程は、例えば特許第２７８４５０５号公報に記載の粉粒体加熱装置を用いて実施することができる。この粉粒体加熱装置は、粉粒体（小麦ふすま）を加圧下で、回転軸に対して直角方向から見た回転軌跡がほとんど隙間なく並ぶように配列された複数の棒状羽根により高速で撹拌しながら飽和水蒸気と混合して加熱するように構成したものであり、より具体的には、飽和水蒸気の吹込口を有し、処理対象の粉粒体（小麦ふすま）を収容する円筒状容器と、該容器の一端に配された投入口から投入された粉粒体を撹拌しながら、該容器の他端に配された排出口に向けて移送するように、円筒内径に近い寸法の複数の棒状羽根を回転軸上に有する撹拌手段とを備えている。
The wet heat treatment step can be carried out, for example, using the powder heating apparatus described in Japanese Patent No. 2784505. This granules heating device stirs granules (wheat bran) under pressure at high speed by means of a plurality of bar-shaped blades arranged so that the rotational trajectories seen from the direction perpendicular to the axis of rotation are aligned with almost no gaps. More specifically, a cylindrical container having a saturated steam blowing port and containing a powder or granular material (wheat bran) to be processed. , a plurality of cylinders having a size close to the inner diameter of the cylinder so as to transfer the powder or granular material charged from the inlet arranged at one end of the container to the outlet arranged at the other end of the container while stirring. and a stirring means having rod-shaped blades on a rotating shaft.
本発明のケーキ類用ミックスの製造方法は、前記湿熱処理工程の後で、後述する混合工程の前に、該湿熱処理工程で得られた湿熱処理ＡＳＷふすまを粉砕する工程（微粉砕工程）を有してもよい。前記微粉砕工程における湿熱処理ＡＳＷふすまの粉砕方法は特に限定されないが、衝撃式粉砕が好ましい。
In the method for producing a mix for cakes of the present invention, after the wet heat treatment step and before the mixing step described later, a step of pulverizing the wet heat treated ASW bran obtained in the wet heat treatment step (fine pulverization step) is performed. may have. The method of pulverizing the wet-heat treated ASW bran in the fine pulverization step is not particularly limited, but impact pulverization is preferred.
本発明のケーキ類用ミックスの製造方法は、前記湿熱処理工程及び必要に応じ前記微粉砕工程を経て得られた湿熱処理ＡＳＷふすまと他の原料とを混合する工程（混合工程）を有する。
前記混合工程では、薄力粉等の湿熱処理ＡＳＷふすま以外の穀粉類と、必要に応じベーキングパウダー、糖類等の穀粉類以外の成分とを混合し、目的のケーキ類用ミックスを得る。こうして得られたケーキ類用ミックスは、典型的には、粉状物であり、また乾燥物であり、水分量が１５質量％以下程度である。ケーキ類用ミックスにおいては前述したとおり、穀粉類の全質量に占める湿熱処理ＡＳＷふすまの割合が１０～５０質量％である。 The method for producing a mix for cakes of the present invention comprises a step (mixing step) of mixing the wet heat-treated ASW bran obtained through the wet heat treatment step and, if necessary, the fine pulverization step, with other raw materials.
In the mixing step, cereal flours other than wet-heat-treated ASW bran, such as soft flour, and, if necessary, ingredients other than cereal flours, such as baking powder and saccharides, are mixed to obtain the desired mix for cakes. The thus obtained mix for cakes is typically powdery and dried, and has a moisture content of about 15% by mass or less. As described above, in the mix for cakes, the ratio of the heat-moisture-treated ASW bran to the total mass of the flour is 10 to 50% by mass.
前記混合工程では、薄力粉等の湿熱処理ＡＳＷふすま以外の穀粉類と、必要に応じベーキングパウダー、糖類等の穀粉類以外の成分とを混合し、目的のケーキ類用ミックスを得る。こうして得られたケーキ類用ミックスは、典型的には、粉状物であり、また乾燥物であり、水分量が１５質量％以下程度である。ケーキ類用ミックスにおいては前述したとおり、穀粉類の全質量に占める湿熱処理ＡＳＷふすまの割合が１０～５０質量％である。 The method for producing a mix for cakes of the present invention comprises a step (mixing step) of mixing the wet heat-treated ASW bran obtained through the wet heat treatment step and, if necessary, the fine pulverization step, with other raw materials.
In the mixing step, cereal flours other than wet-heat-treated ASW bran, such as soft flour, and, if necessary, ingredients other than cereal flours, such as baking powder and saccharides, are mixed to obtain the desired mix for cakes. The thus obtained mix for cakes is typically powdery and dried, and has a moisture content of about 15% by mass or less. As described above, in the mix for cakes, the ratio of the heat-moisture-treated ASW bran to the total mass of the flour is 10 to 50% by mass.
以下、実施例により本発明をさらに詳細に説明するが、本発明は以下の実施例に限定されるものではない。
The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.
〔実施例１～５、比較例１～５、対照例１～６：ホットケーキ用ミックスの製造〕
各種小麦を精選して、ロール機にて粉砕した後、その粉砕物から採取した小麦ふすまを、ターボミルを用いて衝撃式粉砕法により粉砕した（ふすま調製工程）。こうして得られた小麦ふすまを表１、表２に示す方法で加熱処理した（加熱処理工程）。次に、加熱処理した小麦ふすまを衝撃式粉砕機（ホソカワミクロン株式会社製、ＡＣＭパルベライザー）を用いて粉砕し、その粉砕物を目開き１５０μｍの篩を用いて分級し、篩を通過する粒径１５０μｍ未満の微ふすま画分を分取した。実施例２については、目開き２１２μｍの篩を用いて分級し、篩を通過する粒径２１２μｍ未満の微ふすま画分を分取した。この微ふすま画分をミックスに配合する小麦ふすまとして用い、表１、表２の「ミックス組成」の欄に記載の各成分を混合して、目的とするホットケーキ用ミックスを調製した。 [Examples 1 to 5, Comparative Examples 1 to 5, Control Examples 1 to 6: Production of hot cake mix]
Various types of wheat were carefully selected and pulverized with a roll machine, and wheat bran collected from the pulverized product was pulverized by an impact pulverization method using a turbo mill (a bran preparation step). The wheat bran thus obtained was heat-treated by the method shown in Tables 1 and 2 (heat treatment step). Next, the heat-treated wheat bran is pulverized using an impact pulverizer (manufactured by Hosokawa Micron Corporation, ACM Pulverizer), and the pulverized product is classified using a sieve with an opening of 150 μm. A fine bran fraction of less than As for Example 2, it was classified using a sieve with an opening of 212 μm, and a fine bran fraction having a particle size of less than 212 μm that passed through the sieve was fractionated. This fine bran fraction was used as wheat bran to be blended in the mix, and each component described in the "mix composition" column of Tables 1 and 2 was mixed to prepare the desired hot cake mix.
各種小麦を精選して、ロール機にて粉砕した後、その粉砕物から採取した小麦ふすまを、ターボミルを用いて衝撃式粉砕法により粉砕した（ふすま調製工程）。こうして得られた小麦ふすまを表１、表２に示す方法で加熱処理した（加熱処理工程）。次に、加熱処理した小麦ふすまを衝撃式粉砕機（ホソカワミクロン株式会社製、ＡＣＭパルベライザー）を用いて粉砕し、その粉砕物を目開き１５０μｍの篩を用いて分級し、篩を通過する粒径１５０μｍ未満の微ふすま画分を分取した。実施例２については、目開き２１２μｍの篩を用いて分級し、篩を通過する粒径２１２μｍ未満の微ふすま画分を分取した。この微ふすま画分をミックスに配合する小麦ふすまとして用い、表１、表２の「ミックス組成」の欄に記載の各成分を混合して、目的とするホットケーキ用ミックスを調製した。 [Examples 1 to 5, Comparative Examples 1 to 5, Control Examples 1 to 6: Production of hot cake mix]
Various types of wheat were carefully selected and pulverized with a roll machine, and wheat bran collected from the pulverized product was pulverized by an impact pulverization method using a turbo mill (a bran preparation step). The wheat bran thus obtained was heat-treated by the method shown in Tables 1 and 2 (heat treatment step). Next, the heat-treated wheat bran is pulverized using an impact pulverizer (manufactured by Hosokawa Micron Corporation, ACM Pulverizer), and the pulverized product is classified using a sieve with an opening of 150 μm. A fine bran fraction of less than As for Example 2, it was classified using a sieve with an opening of 212 μm, and a fine bran fraction having a particle size of less than 212 μm that passed through the sieve was fractionated. This fine bran fraction was used as wheat bran to be blended in the mix, and each component described in the "mix composition" column of Tables 1 and 2 was mixed to prepare the desired hot cake mix.
ミックスの調製に使用した原材料の詳細は下記のとおりである。
（小麦ふすまの供給源としての小麦）
・ＡＳＷ：オーストラリア・スタンダード・ホワイト、オーストラリア産、白小麦
・ＷＷ：ウエスタン・ホワイト、アメリカ合衆国産、白小麦
・１ＣＷ：ウエスタン・レッド・スプリング１、カナダ産、赤小麦
・国内産小麦：きたほなみ、赤小麦
（ミックスにおける小麦ふすま以外の成分）
・薄力粉：日清製粉株式会社製、フラワー
・ベーキングパウダー：日清フーズ株式会社製、日清ベーキングパウダー（アルミニウム塩非含有） Details of the raw materials used to prepare the mix are as follows.
(Wheat as a Source of Wheat Bran)
・ASW: Australian Standard White, Australian, White Wheat ・WW: Western White, USA, White Wheat ・1CW: Western Red Spring 1, Canadian, Red Wheat ・Domestic Wheat: Kitahonami, Red Wheat (ingredients other than wheat bran in the mix)
・Weak Flour: Nisshin Flour Milling Co., Ltd. Flour ・Baking Powder: Nisshin Foods Co., Ltd. Nisshin Baking Powder (not containing aluminum salt)
（小麦ふすまの供給源としての小麦）
・ＡＳＷ：オーストラリア・スタンダード・ホワイト、オーストラリア産、白小麦
・ＷＷ：ウエスタン・ホワイト、アメリカ合衆国産、白小麦
・１ＣＷ：ウエスタン・レッド・スプリング１、カナダ産、赤小麦
・国内産小麦：きたほなみ、赤小麦
（ミックスにおける小麦ふすま以外の成分）
・薄力粉：日清製粉株式会社製、フラワー
・ベーキングパウダー：日清フーズ株式会社製、日清ベーキングパウダー（アルミニウム塩非含有） Details of the raw materials used to prepare the mix are as follows.
(Wheat as a Source of Wheat Bran)
・ASW: Australian Standard White, Australian, White Wheat ・WW: Western White, USA, White Wheat ・1CW: Western Red Spring 1, Canadian, Red Wheat ・Domestic Wheat: Kitahonami, Red Wheat (ingredients other than wheat bran in the mix)
・Weak Flour: Nisshin Flour Milling Co., Ltd. Flour ・Baking Powder: Nisshin Foods Co., Ltd. Nisshin Baking Powder (not containing aluminum salt)
各表の「加熱処理方法」の欄に記載の各処理の詳細は下記のとおりである。
・「飽和水蒸気による湿熱処理」：特許第２７８４５０５号公報に記載の粉粒体加熱装置と同様の構成の装置を用いて実施した。前記装置が備える円筒状容器内（密閉空間）に処理対象の小麦ふすまを収容するとともに、該容器内に飽和水蒸気を導入し、該小麦ふすまの品温が９０℃の状態を５秒間維持する条件で湿熱処理を行った。
・「乾熱処理」：特開２００４－９０２２号公報に記載の熱処理撹拌装置と同様の構成の装置を用いて実施した。前記熱処理撹拌装置は、処理対象の粉粒体（小麦ふすま）を収容する円筒状容器と、該容器の内部に備えられた中空構造の回転シャフトと、該シャフトに連通して形成された中空のパイプスクリューと、該回転シャフト及び該パイプスクリュー内に蒸気を供給する蒸気供給源とを備え、該回転シャフト及び該パイプスクリュー内に蒸気を供給して生じた伝熱を、該回転シャフト及び該パイプスクリューを介して処理対象に伝播させて、乾熱処理するように構成されている。前記装置が備える円筒状容器内（密閉空間）に処理対象の小麦ふすまを収容し、該小麦ふすまの品温が１２０℃の状態を２５分間維持する条件で乾熱処理を行った。 The details of each treatment described in the "heat treatment method" column of each table are as follows.
- "Wet heat treatment by saturated steam": It was carried out using a device having the same structure as the powder heating device described in Japanese Patent No. 2784505. A condition in which wheat bran to be treated is placed in a cylindrical container (closed space) provided in the apparatus, saturated steam is introduced into the container, and the product temperature of the wheat bran is maintained at 90°C for 5 seconds. was subjected to wet heat treatment.
- "Dry heat treatment": carried out using an apparatus having the same structure as the heat treatment stirrer described in JP-A-2004-9022. The heat treatment stirrer includes a cylindrical container for containing the powder (wheat bran) to be processed, a hollow rotary shaft provided inside the container, and a hollow shaft formed in communication with the shaft. a pipe screw; and a steam supply source for supplying steam into the rotating shaft and the pipe screw, wherein heat transfer generated by supplying steam into the rotating shaft and the pipe screw is transferred to the rotating shaft and the pipe. It is configured to be propagated to the object to be treated via the screw for dry heat treatment. Wheat bran to be treated was placed in a cylindrical container (closed space) provided in the apparatus, and dry heat treatment was performed under the condition that the product temperature of the wheat bran was maintained at 120° C. for 25 minutes.
・「飽和水蒸気による湿熱処理」：特許第２７８４５０５号公報に記載の粉粒体加熱装置と同様の構成の装置を用いて実施した。前記装置が備える円筒状容器内（密閉空間）に処理対象の小麦ふすまを収容するとともに、該容器内に飽和水蒸気を導入し、該小麦ふすまの品温が９０℃の状態を５秒間維持する条件で湿熱処理を行った。
・「乾熱処理」：特開２００４－９０２２号公報に記載の熱処理撹拌装置と同様の構成の装置を用いて実施した。前記熱処理撹拌装置は、処理対象の粉粒体（小麦ふすま）を収容する円筒状容器と、該容器の内部に備えられた中空構造の回転シャフトと、該シャフトに連通して形成された中空のパイプスクリューと、該回転シャフト及び該パイプスクリュー内に蒸気を供給する蒸気供給源とを備え、該回転シャフト及び該パイプスクリュー内に蒸気を供給して生じた伝熱を、該回転シャフト及び該パイプスクリューを介して処理対象に伝播させて、乾熱処理するように構成されている。前記装置が備える円筒状容器内（密閉空間）に処理対象の小麦ふすまを収容し、該小麦ふすまの品温が１２０℃の状態を２５分間維持する条件で乾熱処理を行った。 The details of each treatment described in the "heat treatment method" column of each table are as follows.
- "Wet heat treatment by saturated steam": It was carried out using a device having the same structure as the powder heating device described in Japanese Patent No. 2784505. A condition in which wheat bran to be treated is placed in a cylindrical container (closed space) provided in the apparatus, saturated steam is introduced into the container, and the product temperature of the wheat bran is maintained at 90°C for 5 seconds. was subjected to wet heat treatment.
- "Dry heat treatment": carried out using an apparatus having the same structure as the heat treatment stirrer described in JP-A-2004-9022. The heat treatment stirrer includes a cylindrical container for containing the powder (wheat bran) to be processed, a hollow rotary shaft provided inside the container, and a hollow shaft formed in communication with the shaft. a pipe screw; and a steam supply source for supplying steam into the rotating shaft and the pipe screw, wherein heat transfer generated by supplying steam into the rotating shaft and the pipe screw is transferred to the rotating shaft and the pipe. It is configured to be propagated to the object to be treated via the screw for dry heat treatment. Wheat bran to be treated was placed in a cylindrical container (closed space) provided in the apparatus, and dry heat treatment was performed under the condition that the product temperature of the wheat bran was maintained at 120° C. for 25 minutes.
〔評価試験１：ホットケーキ用ミックスの評価〕
評価対象のホットケーキ用ミックス１００質量部に対して、卵５０質量部、牛乳１００質量部を加えてよく攪拌し、液状生地であるバッターを得た。得られたバッターを１７０℃に加熱したホットプレート上に広げ、約３分間焼成後、反転させて更に約１分３０秒間焼成し、ホットケーキを製造した。このホットケーキについて、外観（ふんわり感、ボリューム感）、食感（くちゃつき、口溶け）、食味（エグミ、苦み）を１０名の専門パネラーに評価してもらい、下記評価基準に従って点数をつけてもらった。その結果を表１、表２に示す。表１、表２の「ホットケーキ評価」の欄の数値は、１０名の専門パネラーの評価点の算術平均値である。表１の各実施例及び比較例の対照例は対照例１である。また表２において、実施例１、２の対照例は対照例１、実施例３の対照例は対照例２、実施例４の対照例は対照例３、実施例５の対照例は対照例４、比較例４の対照例は対照例５、比較例５の対照例は対照例６である。 [Evaluation Test 1: Evaluation of hot cake mix]
50 parts by mass of eggs and 100 parts by mass of milk were added to 100 parts by mass of the pancake mix to be evaluated, and the mixture was thoroughly stirred to obtain a liquid batter. The resulting batter was spread on a hot plate heated to 170° C., baked for about 3 minutes, turned over and baked for about 1 minute and 30 seconds to produce a hot cake. For this hot cake, we asked 10 professional panelists to evaluate the appearance (fluffiness, volume), texture (crunchiness, melting in the mouth), and taste (acridity, bitterness), and scored according to the following evaluation criteria. received. The results are shown in Tables 1 and 2. The numerical values in the column of "hot cake evaluation" in Tables 1 and 2 are the arithmetic mean values of the evaluation scores of 10 expert panelists. The control example for each example and comparative example in Table 1 is Control Example 1. In Table 2, the comparative example of Examples 1 and 2 is Comparative Example 1, the comparative example of Example 3 is Comparative Example 2, the comparative example of Example 4 is Comparative Example 3, and the comparative example of Example 5 is Comparative Example 4. , the control example of Comparative Example 4 is Control Example 5, and the control example of Comparative Example 5 is Control Example 6.
評価対象のホットケーキ用ミックス１００質量部に対して、卵５０質量部、牛乳１００質量部を加えてよく攪拌し、液状生地であるバッターを得た。得られたバッターを１７０℃に加熱したホットプレート上に広げ、約３分間焼成後、反転させて更に約１分３０秒間焼成し、ホットケーキを製造した。このホットケーキについて、外観（ふんわり感、ボリューム感）、食感（くちゃつき、口溶け）、食味（エグミ、苦み）を１０名の専門パネラーに評価してもらい、下記評価基準に従って点数をつけてもらった。その結果を表１、表２に示す。表１、表２の「ホットケーキ評価」の欄の数値は、１０名の専門パネラーの評価点の算術平均値である。表１の各実施例及び比較例の対照例は対照例１である。また表２において、実施例１、２の対照例は対照例１、実施例３の対照例は対照例２、実施例４の対照例は対照例３、実施例５の対照例は対照例４、比較例４の対照例は対照例５、比較例５の対照例は対照例６である。 [Evaluation Test 1: Evaluation of hot cake mix]
50 parts by mass of eggs and 100 parts by mass of milk were added to 100 parts by mass of the pancake mix to be evaluated, and the mixture was thoroughly stirred to obtain a liquid batter. The resulting batter was spread on a hot plate heated to 170° C., baked for about 3 minutes, turned over and baked for about 1 minute and 30 seconds to produce a hot cake. For this hot cake, we asked 10 professional panelists to evaluate the appearance (fluffiness, volume), texture (crunchiness, melting in the mouth), and taste (acridity, bitterness), and scored according to the following evaluation criteria. received. The results are shown in Tables 1 and 2. The numerical values in the column of "hot cake evaluation" in Tables 1 and 2 are the arithmetic mean values of the evaluation scores of 10 expert panelists. The control example for each example and comparative example in Table 1 is Control Example 1. In Table 2, the comparative example of Examples 1 and 2 is Comparative Example 1, the comparative example of Example 3 is Comparative Example 2, the comparative example of Example 4 is Comparative Example 3, and the comparative example of Example 5 is Comparative Example 4. , the control example of Comparative Example 4 is Control Example 5, and the control example of Comparative Example 5 is Control Example 6.
＜外観の評価基準＞
５点：対照例よりもふんわり感、ボリューム感が優れる。
４点：対照例よりもふんわり感、ボリューム感がやや優れる。
３点：対照例と同等のふんわり感、ボリューム感である。
２点：対照例よりもふんわり感、ボリューム感にやや劣る。
１点：対照例よりもふんわり感、ボリューム感に劣る。
＜くちゃつきの評価基準＞
５点：対照例よりもくちゃつきが少ない。
４点：対照例よりもくちゃつきがやや少ない。
３点：対照例と同等のくちゃつきである。
２点：対照例よりもくちゃつきをやや強く感じる。
１点：対照例よりもくちゃつきを強く感じる。
＜口溶けの評価基準＞
５点：対照例よりも口溶けに優れる。
４点：対照例よりも口溶けにやや優れる。
３点：対照例と同等の口溶けである。
２点：対照例よりも口溶けにやや劣る。
１点：対照例よりも口溶けに劣る。
＜エグミの評価基準＞
５点：対照例よりもふすまのエグミが弱い。
４点：対照例よりもふすまのエグミがやや弱い。
３点：対照例と同等のふすまのエグミを感じる。
２点：対照例よりもふすまのエグミがやや強い。
１点：対照例よりもふすまのエグミが強い。
＜苦味の評価基準＞
５点：対照例よりもベーキングパウダーの苦味が弱い。
４点：対照例よりもベーキングパウダーの苦味がやや弱い。
３点：対照例と同等のベーキングパウダーの苦味を感じる。
２点：対照例よりもベーキングパウダーの苦味がやや強い。
１点：対照例よりもベーキングパウダーの苦味が強い。 <Appearance evaluation criteria>
5 points: Softness and volume are superior to those of the control example.
4 points: Slightly superior in softness and voluminousness to the control example.
3 points: Soft and voluminous feeling equivalent to those of the control example.
2 points: Slightly inferior in softness and voluminousness to those of the control example.
1 point: Inferior to the control example in softness and volume.
<Evaluation Criteria for Kuchatsuki>
5 points: less fluttering than the control example.
4 points: Slightly less fluttering than the control example.
3 points: Flirting equivalent to that of the control example.
2 points: Slightly stronger feeling of fluttering than in the control example.
1 point: Stronger feeling of fluttering than in the control example.
<Evaluation criteria for melting in the mouth>
5 points: Meltability in the mouth is superior to that of the control.
4 points: Meltability in the mouth is slightly better than that of the control.
3 points: melting in the mouth equivalent to that of the control.
2 points: Meltability in the mouth is slightly inferior to that of the control.
1 point: Poor meltability in the mouth compared to Control.
<Evaluation criteria for acridity>
5 points: The bitterness of bran is weaker than that of the control.
4 points: Slightly weaker harshness of wheat bran than in the control example.
3 points: A harshness of wheat bran equivalent to that of the control example is felt.
2 points: Slightly stronger harshness of wheat bran than the control example.
1 point: Stronger harshness of wheat bran than the control.
<Evaluation Criteria for Bitterness>
5 points: The bitterness of the baking powder is weaker than that of the control example.
4 points: The bitterness of baking powder is slightly weaker than that of the control example.
3 points: The same bitterness of baking powder as in the control example is felt.
2 points: The bitterness of baking powder is slightly stronger than that of the control example.
1 point: The bitterness of baking powder is stronger than that of the control example.
５点：対照例よりもふんわり感、ボリューム感が優れる。
４点：対照例よりもふんわり感、ボリューム感がやや優れる。
３点：対照例と同等のふんわり感、ボリューム感である。
２点：対照例よりもふんわり感、ボリューム感にやや劣る。
１点：対照例よりもふんわり感、ボリューム感に劣る。
＜くちゃつきの評価基準＞
５点：対照例よりもくちゃつきが少ない。
４点：対照例よりもくちゃつきがやや少ない。
３点：対照例と同等のくちゃつきである。
２点：対照例よりもくちゃつきをやや強く感じる。
１点：対照例よりもくちゃつきを強く感じる。
＜口溶けの評価基準＞
５点：対照例よりも口溶けに優れる。
４点：対照例よりも口溶けにやや優れる。
３点：対照例と同等の口溶けである。
２点：対照例よりも口溶けにやや劣る。
１点：対照例よりも口溶けに劣る。
＜エグミの評価基準＞
５点：対照例よりもふすまのエグミが弱い。
４点：対照例よりもふすまのエグミがやや弱い。
３点：対照例と同等のふすまのエグミを感じる。
２点：対照例よりもふすまのエグミがやや強い。
１点：対照例よりもふすまのエグミが強い。
＜苦味の評価基準＞
５点：対照例よりもベーキングパウダーの苦味が弱い。
４点：対照例よりもベーキングパウダーの苦味がやや弱い。
３点：対照例と同等のベーキングパウダーの苦味を感じる。
２点：対照例よりもベーキングパウダーの苦味がやや強い。
１点：対照例よりもベーキングパウダーの苦味が強い。 <Appearance evaluation criteria>
5 points: Softness and volume are superior to those of the control example.
4 points: Slightly superior in softness and voluminousness to the control example.
3 points: Soft and voluminous feeling equivalent to those of the control example.
2 points: Slightly inferior in softness and voluminousness to those of the control example.
1 point: Inferior to the control example in softness and volume.
<Evaluation Criteria for Kuchatsuki>
5 points: less fluttering than the control example.
4 points: Slightly less fluttering than the control example.
3 points: Flirting equivalent to that of the control example.
2 points: Slightly stronger feeling of fluttering than in the control example.
1 point: Stronger feeling of fluttering than in the control example.
<Evaluation criteria for melting in the mouth>
5 points: Meltability in the mouth is superior to that of the control.
4 points: Meltability in the mouth is slightly better than that of the control.
3 points: melting in the mouth equivalent to that of the control.
2 points: Meltability in the mouth is slightly inferior to that of the control.
1 point: Poor meltability in the mouth compared to Control.
<Evaluation criteria for acridity>
5 points: The bitterness of bran is weaker than that of the control.
4 points: Slightly weaker harshness of wheat bran than in the control example.
3 points: A harshness of wheat bran equivalent to that of the control example is felt.
2 points: Slightly stronger harshness of wheat bran than the control example.
1 point: Stronger harshness of wheat bran than the control.
<Evaluation Criteria for Bitterness>
5 points: The bitterness of the baking powder is weaker than that of the control example.
4 points: The bitterness of baking powder is slightly weaker than that of the control example.
3 points: The same bitterness of baking powder as in the control example is felt.
2 points: The bitterness of baking powder is slightly stronger than that of the control example.
1 point: The bitterness of baking powder is stronger than that of the control example.
表１、表２に示すとおり、実施例のミックスは、穀粉類の１０～５０質量％がＡＳＷ小麦由来の小麦ふすまの飽和水蒸気による湿熱処理物であるため、これを満たさない対照例及び比較例のミックスに比べて、ホットケーキの外観、食感及び食味に優れていた。各ミックスにはベーキングパウダーが含有されているため、ホットケーキにおいてベーキングパウダーに起因する苦みが強く出ることが懸念されたが、実施例のミックスを用いたホットケーキでは、ベーキングパウダーに起因する苦みが実質的に問題のないレベルまで低減されつつ、ベーキングパウダーによる外観の向上効果が十分に発揮された結果となった。
As shown in Tables 1 and 2, in the mixes of the examples, 10 to 50% by mass of the flour is a moist heat-treated product of wheat bran derived from ASW wheat with saturated steam, so Control examples and comparative examples that do not satisfy this The hot cake was superior in appearance, texture and taste compared to the mix of No. Since each mix contains baking powder, there was concern that the hot cakes would have a strong bitterness due to the baking powder. The result was that the appearance improvement effect of the baking powder was fully exhibited while the content was reduced to a level that poses no practical problems.
〔実施例６、比較例６、対照例７：スポンジケーキ用ミックスの製造〕
各種小麦を精選して、ロール機にて粉砕した後、その粉砕物から採取した小麦ふすまを、ターボミルを用いて衝撃式粉砕法により粉砕した（ふすま調製工程）。こうして得られた小麦ふすまを表３に示す方法で加熱処理した（加熱処理工程）。次に、加熱処理した小麦ふすまを衝撃式粉砕機（ホソカワミクロン株式会社製、ＡＣＭパルベライザー）を用いて粉砕し、その粉砕物を目開き１５０μｍの篩を用いて分級し、篩を通過する粒径１５０μｍ未満の微ふすま画分を分取した。この微ふすま画分をミックスに配合する小麦ふすまとして用い、表３の「ミックス組成」の欄に記載の各成分を混合して、目的とするスポンジケーキ用ミックスを調製した。 [Example 6, Comparative Example 6, Control Example 7: Production of sponge cake mix]
Various types of wheat were carefully selected and pulverized with a roll machine, and wheat bran collected from the pulverized product was pulverized by an impact pulverization method using a turbo mill (a bran preparation step). The wheat bran thus obtained was heat-treated by the method shown in Table 3 (heat treatment step). Next, the heat-treated wheat bran is pulverized using an impact pulverizer (manufactured by Hosokawa Micron Corporation, ACM Pulverizer), and the pulverized product is classified using a sieve with an opening of 150 μm. A fine bran fraction of less than This fine bran fraction was used as wheat bran to be blended in the mix, and each component described in the column of "mix composition" in Table 3 was mixed to prepare the desired sponge cake mix.
各種小麦を精選して、ロール機にて粉砕した後、その粉砕物から採取した小麦ふすまを、ターボミルを用いて衝撃式粉砕法により粉砕した（ふすま調製工程）。こうして得られた小麦ふすまを表３に示す方法で加熱処理した（加熱処理工程）。次に、加熱処理した小麦ふすまを衝撃式粉砕機（ホソカワミクロン株式会社製、ＡＣＭパルベライザー）を用いて粉砕し、その粉砕物を目開き１５０μｍの篩を用いて分級し、篩を通過する粒径１５０μｍ未満の微ふすま画分を分取した。この微ふすま画分をミックスに配合する小麦ふすまとして用い、表３の「ミックス組成」の欄に記載の各成分を混合して、目的とするスポンジケーキ用ミックスを調製した。 [Example 6, Comparative Example 6, Control Example 7: Production of sponge cake mix]
Various types of wheat were carefully selected and pulverized with a roll machine, and wheat bran collected from the pulverized product was pulverized by an impact pulverization method using a turbo mill (a bran preparation step). The wheat bran thus obtained was heat-treated by the method shown in Table 3 (heat treatment step). Next, the heat-treated wheat bran is pulverized using an impact pulverizer (manufactured by Hosokawa Micron Corporation, ACM Pulverizer), and the pulverized product is classified using a sieve with an opening of 150 μm. A fine bran fraction of less than This fine bran fraction was used as wheat bran to be blended in the mix, and each component described in the column of "mix composition" in Table 3 was mixed to prepare the desired sponge cake mix.
〔評価試験２：スポンジケーキ用ミックスの評価〕
評価対象のスポンジケーキ用ミックスを用いて下記方法でスポンジケーキを製造した。このスポンジケーキについて、外観（ふんわり感、ボリューム感）、食感（くちゃつき、口溶け）、食味（エグミ）を１０名の専門パネラーに評価してもらい、前記評価基準に従って点数をつけてもらった。その結果を表３に示す。表３の「スポンジケーキ評価」の欄の数値は、１０名の専門パネラーの評価点の算術平均値である。表３の各実施例及び比較例の対照例は対照例７である。 [Evaluation Test 2: Evaluation of Sponge Cake Mix]
Using the sponge cake mix to be evaluated, a sponge cake was produced by the following method. This sponge cake was evaluated by 10 expert panelists for appearance (fluffiness, volume), texture (crunchiness, melting in the mouth), and taste (acridity), and scored according to the above evaluation criteria. . Table 3 shows the results. The numerical values in the "sponge cake evaluation" column of Table 3 are the arithmetic mean values of the evaluation scores of 10 expert panelists. Control Example 7 is the control example for each Example and Comparative Example in Table 3.
評価対象のスポンジケーキ用ミックスを用いて下記方法でスポンジケーキを製造した。このスポンジケーキについて、外観（ふんわり感、ボリューム感）、食感（くちゃつき、口溶け）、食味（エグミ）を１０名の専門パネラーに評価してもらい、前記評価基準に従って点数をつけてもらった。その結果を表３に示す。表３の「スポンジケーキ評価」の欄の数値は、１０名の専門パネラーの評価点の算術平均値である。表３の各実施例及び比較例の対照例は対照例７である。 [Evaluation Test 2: Evaluation of Sponge Cake Mix]
Using the sponge cake mix to be evaluated, a sponge cake was produced by the following method. This sponge cake was evaluated by 10 expert panelists for appearance (fluffiness, volume), texture (crunchiness, melting in the mouth), and taste (acridity), and scored according to the above evaluation criteria. . Table 3 shows the results. The numerical values in the "sponge cake evaluation" column of Table 3 are the arithmetic mean values of the evaluation scores of 10 expert panelists. Control Example 7 is the control example for each Example and Comparative Example in Table 3.
（スポンジケーキの製造方法）
＜原材料：直径１８ｃｍの平面視円形状のスポンジケーキ１個分＞
・スポンジケーキ用ミックス １００ｇ
・全卵（卵黄と卵白とに分ける） １５０ｇ
・砂糖 １１０ｇ
・バニラエッセンス ２～３滴
・成分Ａ：バター１５ｇと 牛乳１０ｍＬ（小さじ２）との混合物であり、バターと品温５０～６０℃に温めた牛乳とを混ぜて調製する。
＜手順＞
１．卵黄に砂糖を前記＜原材料＞の欄に記載の量の１／３加え、泡立て器を用いてこれらの混合物が少し白っぽくなるまで泡立てる。
２．ハンドミキサー又は泡立て器を用いて、卵白だけを角が立つまで泡立ててから、該卵白に残りの砂糖（前記＜原材料＞の欄に記載の量の２／３）を少しずつ加えて更に泡立てる。
３．前記２で調製した泡立てた卵白に、前記１で調製した混合物を加え、ゴムべらを用いて混ぜ合わせる。
４．前記３で調製した混合物にミックスを２～３回に分けて加え、ゴムべらを用いてこれらの混合物を切るように混ぜ合わせ、更に成分Ａとバニラエッセンスを加え、混合物全体を手早く混ぜ合わせて生地を調製する。
５．内面に予め紙が敷かれたスポンジケーキ用型に前記４で調製した生地を流し込み、該生地を庫内温度１８０℃のオーブンで２５～３０分間焼成する。なお、生地の焼成前にオーブンの庫内温度を予め１８０℃に調整しておく。 (Method for producing sponge cake)
<Ingredients: 1 round sponge cake with a diameter of 18 cm when viewed from above>
・Sponge cake mix 100g
・ Whole egg (divided into egg yolk and egg white) 150g
・Sugar 110g
・2 to 3 drops of vanilla essence ・Component A: A mixture of 15 g of butter and 10 mL (2 teaspoons) of milk.
<Procedure>
1. Add 1/3 of the amount of sugar described in the <Ingredients> column to the egg yolks and beat with a whisk until the mixture becomes slightly whitish.
2. Using a hand mixer or a whisk, whisk only the egg whites until stiff peaks form, then gradually add the remaining sugar (2/3 of the amount described in the <Ingredients> column) to the egg whites and whisk further.
3. Add the mixture prepared in 1 to the whipped egg white prepared in 2 and mix using a rubber spatula.
4. Add the mix in 2 to 3 portions to the mixture prepared in 3 above, mix these mixtures using a rubber spatula to cut them, add component A and vanilla essence, and quickly mix the entire mixture to form a dough. Prepare.
5. The dough prepared in 4 above is poured into a sponge cake mold whose inner surface is pre-lined with paper, and the dough is baked in an oven with an internal temperature of 180° C. for 25 to 30 minutes. The temperature inside the oven is adjusted to 180°C before baking the dough.
＜原材料：直径１８ｃｍの平面視円形状のスポンジケーキ１個分＞
・スポンジケーキ用ミックス １００ｇ
・全卵（卵黄と卵白とに分ける） １５０ｇ
・砂糖 １１０ｇ
・バニラエッセンス ２～３滴
・成分Ａ：バター１５ｇと 牛乳１０ｍＬ（小さじ２）との混合物であり、バターと品温５０～６０℃に温めた牛乳とを混ぜて調製する。
＜手順＞
１．卵黄に砂糖を前記＜原材料＞の欄に記載の量の１／３加え、泡立て器を用いてこれらの混合物が少し白っぽくなるまで泡立てる。
２．ハンドミキサー又は泡立て器を用いて、卵白だけを角が立つまで泡立ててから、該卵白に残りの砂糖（前記＜原材料＞の欄に記載の量の２／３）を少しずつ加えて更に泡立てる。
３．前記２で調製した泡立てた卵白に、前記１で調製した混合物を加え、ゴムべらを用いて混ぜ合わせる。
４．前記３で調製した混合物にミックスを２～３回に分けて加え、ゴムべらを用いてこれらの混合物を切るように混ぜ合わせ、更に成分Ａとバニラエッセンスを加え、混合物全体を手早く混ぜ合わせて生地を調製する。
５．内面に予め紙が敷かれたスポンジケーキ用型に前記４で調製した生地を流し込み、該生地を庫内温度１８０℃のオーブンで２５～３０分間焼成する。なお、生地の焼成前にオーブンの庫内温度を予め１８０℃に調整しておく。 (Method for producing sponge cake)
<Ingredients: 1 round sponge cake with a diameter of 18 cm when viewed from above>
・Sponge cake mix 100g
・ Whole egg (divided into egg yolk and egg white) 150g
・Sugar 110g
・2 to 3 drops of vanilla essence ・Component A: A mixture of 15 g of butter and 10 mL (2 teaspoons) of milk.
<Procedure>
1. Add 1/3 of the amount of sugar described in the <Ingredients> column to the egg yolks and beat with a whisk until the mixture becomes slightly whitish.
2. Using a hand mixer or a whisk, whisk only the egg whites until stiff peaks form, then gradually add the remaining sugar (2/3 of the amount described in the <Ingredients> column) to the egg whites and whisk further.
3. Add the mixture prepared in 1 to the whipped egg white prepared in 2 and mix using a rubber spatula.
4. Add the mix in 2 to 3 portions to the mixture prepared in 3 above, mix these mixtures using a rubber spatula to cut them, add component A and vanilla essence, and quickly mix the entire mixture to form a dough. Prepare.
5. The dough prepared in 4 above is poured into a sponge cake mold whose inner surface is pre-lined with paper, and the dough is baked in an oven with an internal temperature of 180° C. for 25 to 30 minutes. The temperature inside the oven is adjusted to 180°C before baking the dough.
表３に示すとおり、実施例のミックスは、穀粉類の１０～５０質量％がＡＳＷ小麦由来の小麦ふすまの飽和水蒸気による湿熱処理物であるため、これを満たさない対照例及び比較例のミックスに比べて、スポンジケーキの外観、食感及び食味に優れていた。本発明をスポンジケーキに適用した場合には、前述のホットケーキの場合と同様の優れた効果が奏されることがわかる。
As shown in Table 3, in the mixes of the examples, 10 to 50% by mass of the flour is a heat-moisture-treated product of wheat bran derived from ASW wheat with saturated steam, so the mixes of the control examples and comparative examples that do not satisfy this In comparison, the appearance, texture and taste of the sponge cake were excellent. It can be seen that when the present invention is applied to sponge cake, the same excellent effects as in the case of hot cake described above are exhibited.
〔実施例７、比較例７、対照例８：クレープ用ミックスの製造〕
各種小麦を精選して、ロール機にて粉砕した後、その粉砕物から採取した小麦ふすまを、ターボミルを用いて衝撃式粉砕法により粉砕した（ふすま調製工程）。こうして得られた小麦ふすまを表４に示す方法で加熱処理した（加熱処理工程）。次に、加熱処理した小麦ふすまを衝撃式粉砕機（ホソカワミクロン株式会社製、ＡＣＭパルベライザー）を用いて粉砕し、その粉砕物を目開き１５０μｍの篩を用いて分級し、篩を通過する粒径１５０μｍ未満の微ふすま画分を分取した。この微ふすま画分をミックスに配合する小麦ふすまとして用い、表４の「ミックス組成」の欄に記載の各成分を混合して、目的とするクレープ用ミックスを調製した。 [Example 7, Comparative Example 7, Control Example 8: Production of crepe mix]
Various types of wheat were carefully selected and pulverized with a roll machine, and wheat bran collected from the pulverized product was pulverized by an impact pulverization method using a turbo mill (a bran preparation step). The wheat bran thus obtained was heat-treated by the method shown in Table 4 (heat treatment step). Next, the heat-treated wheat bran is pulverized using an impact pulverizer (manufactured by Hosokawa Micron Corporation, ACM Pulverizer), and the pulverized product is classified using a sieve with an opening of 150 μm. A fine bran fraction of less than This fine bran fraction was used as wheat bran to be blended in the mix, and each component described in the "mix composition" column of Table 4 was mixed to prepare the intended crepe mix.
各種小麦を精選して、ロール機にて粉砕した後、その粉砕物から採取した小麦ふすまを、ターボミルを用いて衝撃式粉砕法により粉砕した（ふすま調製工程）。こうして得られた小麦ふすまを表４に示す方法で加熱処理した（加熱処理工程）。次に、加熱処理した小麦ふすまを衝撃式粉砕機（ホソカワミクロン株式会社製、ＡＣＭパルベライザー）を用いて粉砕し、その粉砕物を目開き１５０μｍの篩を用いて分級し、篩を通過する粒径１５０μｍ未満の微ふすま画分を分取した。この微ふすま画分をミックスに配合する小麦ふすまとして用い、表４の「ミックス組成」の欄に記載の各成分を混合して、目的とするクレープ用ミックスを調製した。 [Example 7, Comparative Example 7, Control Example 8: Production of crepe mix]
Various types of wheat were carefully selected and pulverized with a roll machine, and wheat bran collected from the pulverized product was pulverized by an impact pulverization method using a turbo mill (a bran preparation step). The wheat bran thus obtained was heat-treated by the method shown in Table 4 (heat treatment step). Next, the heat-treated wheat bran is pulverized using an impact pulverizer (manufactured by Hosokawa Micron Corporation, ACM Pulverizer), and the pulverized product is classified using a sieve with an opening of 150 μm. A fine bran fraction of less than This fine bran fraction was used as wheat bran to be blended in the mix, and each component described in the "mix composition" column of Table 4 was mixed to prepare the intended crepe mix.
〔評価試験３：クレープ用ミックスの評価〕
評価対象の評価対象のクレープ用ミックスを用いて下記方法でクレープを製造した。このクレープについて、食感（くちゃつき）、食味（エグミ）を１０名の専門パネラーに評価してもらい、前記評価基準に従って点数をつけてもらった。その結果を表４に示す。表４の「クレープ評価」の欄の数値は、１０名の専門パネラーの評価点の算術平均値である。表４の各実施例及び比較例の対照例は対照例８である。 [Evaluation Test 3: Evaluation of Crepe Mix]
Using the crepe mix to be evaluated, a crepe was produced by the following method. This crepe was evaluated by 10 expert panelists for texture (crumple) and taste (acridity), and scored according to the evaluation criteria described above. Table 4 shows the results. The numerical values in the column of "crepe evaluation" in Table 4 are the arithmetic mean values of the evaluation points of 10 expert panelists. Control Example 8 is the control example for each Example and Comparative Example in Table 4.
評価対象の評価対象のクレープ用ミックスを用いて下記方法でクレープを製造した。このクレープについて、食感（くちゃつき）、食味（エグミ）を１０名の専門パネラーに評価してもらい、前記評価基準に従って点数をつけてもらった。その結果を表４に示す。表４の「クレープ評価」の欄の数値は、１０名の専門パネラーの評価点の算術平均値である。表４の各実施例及び比較例の対照例は対照例８である。 [Evaluation Test 3: Evaluation of Crepe Mix]
Using the crepe mix to be evaluated, a crepe was produced by the following method. This crepe was evaluated by 10 expert panelists for texture (crumple) and taste (acridity), and scored according to the evaluation criteria described above. Table 4 shows the results. The numerical values in the column of "crepe evaluation" in Table 4 are the arithmetic mean values of the evaluation points of 10 expert panelists. Control Example 8 is the control example for each Example and Comparative Example in Table 4.
（クレープの製造方法）
＜原材料：直径１５ｃｍの平面視円形状のクレープ６枚分＞
・クレープ用ミックス ５０ｇ
・上白糖 ９ｇ（大さじ１）
・卵 １個
・牛乳 １００ｍＬ
・バター １０ｇ
・サラダ油 少々
＜手順＞
１．ボウルにミックス及び上白糖を入れ、卵を加えて泡立て器でよく混ぜて生地を調製する。
２．前記生地に牛乳を少しずつ加えながら、該生地を溶き伸ばすように混ぜる。
３．前記生地に溶かしたバターを加えてさらに混ぜ合わせた後、前記ボウルの内容物を漉し器で濾し、漉し取った固形物（生地）を庫内温度５℃の冷蔵庫内に３０分間静置する。
４．フライパンにサラダ油を薄く塗り、該フライパンに前記冷蔵庫から取り出した生地を流して、直径１５ｃｍの平面視円形状のクレープを６枚焼成する。 (Crepe manufacturing method)
<Raw materials: 6 circular crepes with a diameter of 15 cm in plan view>
・Crepe mix 50g
・9g (1 tbsp) caster sugar
・1 egg ・100mL milk
・Butter 10g
・ A little salad oil <Procedure>
1. Put the mix and white sugar in a bowl, add the egg and mix well with a whisk to prepare the dough.
2. While adding milk little by little to the dough, the dough is mixed so as to melt and spread.
3. After the melted butter is added to the dough and further mixed, the contents of the bowl are filtered through a strainer, and the strained solid matter (dough) is allowed to stand in a refrigerator at an internal temperature of 5°C for 30 minutes.
4. A frying pan is lightly coated with salad oil, the dough taken out of the refrigerator is poured into the frying pan, and six circular crepes with a diameter of 15 cm are baked in plan view.
＜原材料：直径１５ｃｍの平面視円形状のクレープ６枚分＞
・クレープ用ミックス ５０ｇ
・上白糖 ９ｇ（大さじ１）
・卵 １個
・牛乳 １００ｍＬ
・バター １０ｇ
・サラダ油 少々
＜手順＞
１．ボウルにミックス及び上白糖を入れ、卵を加えて泡立て器でよく混ぜて生地を調製する。
２．前記生地に牛乳を少しずつ加えながら、該生地を溶き伸ばすように混ぜる。
３．前記生地に溶かしたバターを加えてさらに混ぜ合わせた後、前記ボウルの内容物を漉し器で濾し、漉し取った固形物（生地）を庫内温度５℃の冷蔵庫内に３０分間静置する。
４．フライパンにサラダ油を薄く塗り、該フライパンに前記冷蔵庫から取り出した生地を流して、直径１５ｃｍの平面視円形状のクレープを６枚焼成する。 (Crepe manufacturing method)
<Raw materials: 6 circular crepes with a diameter of 15 cm in plan view>
・Crepe mix 50g
・9g (1 tbsp) caster sugar
・1 egg ・100mL milk
・Butter 10g
・ A little salad oil <Procedure>
1. Put the mix and white sugar in a bowl, add the egg and mix well with a whisk to prepare the dough.
2. While adding milk little by little to the dough, the dough is mixed so as to melt and spread.
3. After the melted butter is added to the dough and further mixed, the contents of the bowl are filtered through a strainer, and the strained solid matter (dough) is allowed to stand in a refrigerator at an internal temperature of 5°C for 30 minutes.
4. A frying pan is lightly coated with salad oil, the dough taken out of the refrigerator is poured into the frying pan, and six circular crepes with a diameter of 15 cm are baked in plan view.
表４に示すとおり、実施例のミックスは、穀粉類の１０～５０質量％がＡＳＷ小麦由来の小麦ふすまの飽和水蒸気による湿熱処理物であるため、これを満たさない対照例及び比較例のミックスに比べて、クレープの食感及び食味に優れていた。本発明をクレープに適用した場合には、前述のホットケーキ及びスポンジケーキの場合と同様の優れた効果が奏されることがわかる。
As shown in Table 4, in the mixes of the examples, 10 to 50% by mass of the flour is a moist heat-treated product of wheat bran derived from ASW wheat with saturated steam, so the mixes of the control and comparative examples that do not satisfy this In comparison, the crepe was excellent in texture and taste. It can be seen that when the present invention is applied to crepes, the same excellent effects as in the case of hot cakes and sponge cakes described above can be obtained.
〔実施例８～１２、比較例８～９：ホットケーキ用ミックスの製造〕
加熱処理工程（湿熱処理）における加熱条件（加熱処理時の小麦ふすまの品温、該品温を維持した時間）を適宜変更した以外は、実施例１と同様にしてホットケーキ用ミックスを製造した。そして、前記評価試験１に従ってホットケーキ用ミックスを評価した。その結果を表５に示す。なお表５には、実施例１及び対照例１を再掲している。表５の各実施例及び比較例の対照例は対照例１である。 [Examples 8-12, Comparative Examples 8-9: Production of hot cake mix]
A hot cake mix was produced in the same manner as in Example 1, except that the heating conditions in the heat treatment step (moist heat treatment) (the temperature of the wheat bran during heat treatment, the time during which the temperature was maintained) were changed as appropriate. . Then, the hot cake mix was evaluated according to the evaluation test 1 described above. Table 5 shows the results. In Table 5, Example 1 and Comparative Example 1 are shown again. The control example for each example and comparative example in Table 5 is control example 1.
加熱処理工程（湿熱処理）における加熱条件（加熱処理時の小麦ふすまの品温、該品温を維持した時間）を適宜変更した以外は、実施例１と同様にしてホットケーキ用ミックスを製造した。そして、前記評価試験１に従ってホットケーキ用ミックスを評価した。その結果を表５に示す。なお表５には、実施例１及び対照例１を再掲している。表５の各実施例及び比較例の対照例は対照例１である。 [Examples 8-12, Comparative Examples 8-9: Production of hot cake mix]
A hot cake mix was produced in the same manner as in Example 1, except that the heating conditions in the heat treatment step (moist heat treatment) (the temperature of the wheat bran during heat treatment, the time during which the temperature was maintained) were changed as appropriate. . Then, the hot cake mix was evaluated according to the evaluation test 1 described above. Table 5 shows the results. In Table 5, Example 1 and Comparative Example 1 are shown again. The control example for each example and comparative example in Table 5 is control example 1.
表５に示すとおり、実施例のミックスの製造方法は、湿熱処理が、処理対象（小麦ふすま）の品温が８０～９８℃の状態を１～６０秒間維持するものであるため、これを満たさない対照例及び比較例のミックスに比べて、クレープの食感及び食味に優れていた。
As shown in Table 5, in the method for producing the mix of the example, the wet heat treatment maintains the product temperature of the treatment target (wheat bran) at 80 to 98 ° C. for 1 to 60 seconds. The texture and taste of the crepe were superior to those of the mixes of the control and comparative examples without the mixture.
本発明によれば、栄養豊富な小麦ふすまを含有し、食味、食感、外観が良好なケーキ類を製造することができる。本発明を用いて製造されたケーキ類は、食物繊維等が豊富な小麦ふすまを含有するため健康増進効果が期待でき、しかも、食味食感に難がある小麦ふすまを含有しつつも、小麦ふすまに特有のエグミが低減されており、また、小麦ふすまに起因する生地焼成時の火抜けの悪さが改善されていて生焼け状態となり難く、そのためくちゃついた食感が低減されており、更には、ふんわり感、ボリューム感のある外観を呈し得る。
According to the present invention, cakes containing nutritious wheat bran and having good taste, texture and appearance can be produced. The cakes produced using the present invention contain wheat bran rich in dietary fiber and the like, so they can be expected to have health promotion effects. The harshness peculiar to , has been reduced, and the poor fire escape caused by wheat bran when baking the dough has been improved, making it difficult to be undercooked, so the crunchy texture is reduced. , fluffy and voluminous appearance.
Claims (8)
- 穀粉類を含有し、該穀粉類の１０～５０質量％が、オーストラリア・スタンダード・ホワイト小麦由来の小麦ふすまの飽和水蒸気による湿熱処理物であり、
前記湿熱処理物の平均粒径が６０～２００μｍである、ケーキ類用ミックス。 It contains cereal flour, and 10 to 50% by mass of the cereal flour is a moist heat-treated product with saturated steam of wheat bran derived from Australian standard white wheat,
A mix for cakes, wherein the wet-heat treated product has an average particle size of 60 to 200 μm. - 前記穀粉類に小麦粉が含まれており、該小麦粉の含有質量は、前記湿熱処理物の含有質量の５倍量以下である、請求項１に記載のケーキ類用ミックス。 The mix for cakes according to claim 1, wherein the cereal flour contains wheat flour, and the content of the wheat flour is 5 times or less the content of the heat-moisture-treated product.
- 前記穀粉類として薄力粉及び前記湿熱処理物を含有する、請求項１又は２に記載のケーキ類用ミックス。 The mix for cakes according to claim 1 or 2, which contains soft flour and the heat-moisture-treated product as the grain flour.
- ベーキングパウダーを前記穀粉類１００質量部に対し０．１～５質量部含有する、請求項１～３の何れか１項に記載のケーキ類用ミックス。 The mix for cakes according to any one of claims 1 to 3, which contains 0.1 to 5 parts by mass of baking powder per 100 parts by mass of the cereal flour.
- 前記ベーキングパウダーはアルミニウム塩を含有しない、請求項４に記載のケーキ類用ミックス。 The cake mix according to claim 4, wherein the baking powder does not contain aluminum salt.
- 前記ケーキ類が、ホットケーキ、パンケーキ、スポンジケーキ、パウンドケーキ及びクレープから選択される１種である、請求項１～５の何れか１項に記載のケーキ類用ミックス。 The mix for cakes according to any one of claims 1 to 5, wherein the cakes are one selected from hot cakes, pancakes, sponge cakes, pound cakes and crepes.
- 穀粉類を含有し、該穀粉類の１０～５０質量％が小麦ふすまの湿熱処理物である、ケーキ類用ミックスの製造方法であって、
小麦としてオーストラリア・スタンダード・ホワイトを用い、該小麦から小麦ふすまを採取する工程と、
前記小麦ふすまを湿熱処理して前記湿熱処理物を得る工程と、
前記湿熱処理物と他の原料とを混合する工程とを有し、
前記湿熱処理は、処理対象の小麦ふすまを密閉空間に収容するとともに、該密閉空間に飽和水蒸気を導入し、該小麦ふすまの品温が８０～９８℃の状態を１～６０秒間維持する処理である、ケーキ類用ミックスの製造方法。 A method for producing a mix for cakes containing flour, wherein 10 to 50% by mass of the flour is a moist heat-treated wheat bran,
using Australian Standard White as wheat and extracting wheat bran from the wheat;
a step of moist-heat-treating the wheat bran to obtain the heat-moisture-treated product;
A step of mixing the heat-moisture-treated product and other raw materials,
The wet heat treatment is a process in which the wheat bran to be treated is accommodated in a closed space, saturated steam is introduced into the closed space, and the product temperature of the wheat bran is maintained at 80 to 98 ° C. for 1 to 60 seconds. A method for producing a mix for cakes. - 前記他の原料として、薄力粉及びベーキングパウダーを用いる、請求項７に記載のケーキ類用ミックスの製造方法。 The method for producing a mix for cakes according to claim 7, wherein soft flour and baking powder are used as the other raw materials.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11103800A (en) * | 1997-09-30 | 1999-04-20 | Nisshin Flour Milling Co Ltd | Production of pulverized wheat bran |
| JP2013243984A (en) * | 2012-05-28 | 2013-12-09 | Nisshin Flour Milling Inc | Method for producing wheat bran |
| JP2015043727A (en) * | 2013-08-28 | 2015-03-12 | 日東富士製粉株式会社 | Wheat flour composition for bread or baked confectionery |
| JP2017012099A (en) * | 2015-07-01 | 2017-01-19 | 日東富士製粉株式会社 | Method for producing pulverized bran, pulverized bran, and food product |
| WO2021065869A1 (en) * | 2019-09-30 | 2021-04-08 | 日清製粉株式会社 | Wheat bran composition and method for producing same |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11103800A (en) * | 1997-09-30 | 1999-04-20 | Nisshin Flour Milling Co Ltd | Production of pulverized wheat bran |
| JP2013243984A (en) * | 2012-05-28 | 2013-12-09 | Nisshin Flour Milling Inc | Method for producing wheat bran |
| JP2015043727A (en) * | 2013-08-28 | 2015-03-12 | 日東富士製粉株式会社 | Wheat flour composition for bread or baked confectionery |
| JP2017012099A (en) * | 2015-07-01 | 2017-01-19 | 日東富士製粉株式会社 | Method for producing pulverized bran, pulverized bran, and food product |
| WO2021065869A1 (en) * | 2019-09-30 | 2021-04-08 | 日清製粉株式会社 | Wheat bran composition and method for producing same |
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