JP6102005B2 - Flour composition - Google Patents

Description

  The present invention relates to a flour composition comprising flour that has been microwave treated.

Conventionally, a method of heat-treating wheat flour is known for the purpose of improving secondary processing characteristics such as bread-making suitability by inactivating contaminating proteins and enzymes contained in the flour. However, depending on the heating conditions, wheat proteins such as gluten, which have a beneficial effect on the secondary processing characteristics of wheat flour, are denatured, so that the secondary processing characteristics are impaired. Therefore, the conventional modification of wheat flour by heat treatment is to heat-treat the wheat flour under the condition that the enzyme activity in the wheat flour is reduced and the modification of wheat gluten is minimized. For example, Patent Document 1 describes flour for breadmaking by wet heat treatment and a method for producing the same.
However, there is a problem that it is difficult to set conditions for heat treatment that reduces enzyme activity and suppresses gluten denaturation.

  Further, as a method for improving the quality of wheat grains, a method has been proposed in which low-amylo wheat grains are subjected to microwave treatment (Patent Document 2). Low amylo wheat is wheat that has been germinated and placed under conditions of high moisture at the time of harvest or storage after harvest, and is characterized by higher amylase activity in wheat than that of healthy grains. Wheat flour obtained from low amylo wheat has low viscosity when gelatinized (maximum viscosity of amylograph gelatinization is 400 B.U. or less), remarkably inferior to secondary processing, not suitable for processing into food, and inferior in commercial value . The method of Patent Document 2 aims to improve the gelatinization viscosity of the low-amylo wheat by inactivating the enzyme without causing gluten denaturation and to restore the original secondary processing suitability of wheat. The object and processing conditions are different from the microwave processing of the present invention.

JP2007-125006 Japanese Patent Application No.2-19246

  Therefore, as a result of intensive studies to solve the above problems, the present inventors are able to produce breads having workability and aging resistance by using a flour composition containing flour treated with microwaves. As a result, the present invention has been completed.

That is, the present invention is (1) a flour composition containing microwave treated flour,
The microwave irradiation amount is 175 W · sec to 725 W · sec per 1 g of flour,
The amount of the flour subjected to the microwave treatment is 3 to 16% by mass with respect to the total mass of the flour in the flour composition.
The flour composition.
(2) The flour composition according to (1), wherein the flour has an amylo viscosity of 400 B.U.
(3) Bread produced using the flour composition according to (1) or (2).
It is.

  By using the wheat flour composition containing the microwave-treated wheat flour of the present invention, breads having excellent workability and aging resistance can be produced.

In the present invention, the flour is microwave-treated at an irradiation amount of 175 W · sec to 725 W · sec per 1 g. An irradiation amount of 400 to 500 W · sec per 1 g of flour is preferable.
If it is less than 175 W · sec per 1 g of flour, the texture improving effect cannot be obtained, and if it exceeds 725 W · sec, the texture improving effect cannot be obtained, and it is unsuitable because it becomes hard and the dough has a poor balance between elasticity and extensibility. is there.
Here, “irradiation amount of 175 W · second to 725 W · second per 1 g of wheat flour” (hereinafter, microwave irradiation amount per 1 g of wheat flour is expressed in units of W · second / g) is a microwave processing apparatus at the time of microwave processing Microwaves in the wheat so that the value (W · sec / g) of the product of the output (W) and the processing time (sec) divided by the weight (g) of the flour to be treated falls within the range of 175 to 725 Means irradiation.
For example, when 100g of flour is processed for 90 seconds in a 600W microwave oven,
The irradiation amount is 600 (W) × 90 (seconds) ÷ 100 (g) = 540 W · second / g.
As long as the microwave treatment is performed under the above conditions, the method and apparatus used are not particularly limited. The output of the microwave generator is not particularly limited, and even if the output is different, the same effect can be obtained by changing the irradiation time to the same dose.
Moreover, it is preferable that the microwave irradiation is performed uniformly and uniformly over the whole flour to be treated.
Specifically, for example, when microwaves are irradiated in a home microwave oven (600 W), the flour is processed in a microwave heating container so as to have a uniform thickness of about 4 cm.

In the present invention, the amylogram maximum viscosity (hereinafter referred to as “amylo viscosity”) is a value obtained by measuring the gelatinization characteristics of starch of wheat flour. It means the value of maximum viscosity (unit: BU = Brabender Unit) when measured with an amylograph tester manufactured by Lavender.
In Japan, the maximum viscosity value of the amylograph test conducted on 60% yield flour (60% flour) obtained by grinding wheat with a test mill manufactured by Bühler is used as a standard measurement value.
If the amylo viscosity is low, the suitability of processing for noodle confectionery will be lost. In general, if the amylo viscosity is 400 B.U. or higher, the wheat is healthy, and if it is 300 B.U. or higher, it is considered to be almost normal. Those less than 300 B.U. are likely to have some problem. In particular, those with 100 B.U. or less have strong α-amylase activity and cannot be used even when blended in a small amount into healthy wheat.

  In the present invention, the type of flour subjected to microwave treatment (that is, before microwave treatment) is not particularly limited as long as the amylo viscosity is 400 B.U. A strong flour using wheat having a relatively high protein content such as 1CW, HRS, and HRW, which is a wheat flour that is normally used for breadmaking, is desirable, but the same effect can be obtained with a thin flour such as WW. Moreover, even if it is a case where the same kind is used as a raw material, and it is a case where the thing which uses a different kind as a raw material is mix | blended, all can be used.

  The wheat flour composition in the present invention is a composition containing wheat flour, and contains 3 to 16% by mass of microwave-treated wheat flour with respect to 100 parts by mass of wheat flour in the wheat flour composition. Preferably 5-15 mass% or more of microwave processing wheat is contained with respect to the whole quantity of the flour in a wheat flour composition. If the microwave-treated wheat is less than 3% by mass with respect to the total amount of flour in the flour composition, sufficient effects cannot be obtained. On the other hand, when the amount of microwave-treated wheat exceeds 16% by mass, it is unsuitable because it is hard and has a dough property with a poor balance between elasticity and extensibility.

  The breads of the present invention can be obtained by a conventional bread-making method, except that wheat flour processed under the conditions of the present invention is used. For example, the straight plate method and the medium seed method are listed.

  The straight rice process is a method of manufacturing a dough by mixing all ingredients from the beginning. For example, all ingredients are blended and kneaded to make a dough. After the dough is fermented, it is divided into appropriate sizes, bench time is taken at room temperature, molding, proofing, and baking.

  The medium seed method is a method for manufacturing a dough by mixing ingredients in two stages. For example, yeast and water are added to a part of flour to make a medium-sized dough, and primary fermentation is performed, and the dough is made by mixing with the remaining ingredients. Thereafter, the floor time is taken at room temperature and divided into appropriate sizes, then the bench time is taken at room temperature, forming, proofing, and firing.

  In the production of the breads of the present invention, flours such as rye flour, corn flour, barley flour, rice flour; yeast, yeast food; tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch and the like are gelatinized. Processed starch, etherified, esterified, acetylated, crosslinked, etc .; sugars such as glucose, fructose, lactose, sugar, isomaltose; egg yolk, egg white, whole egg and other eggs derived from eggs Ingredients; Milk ingredients such as powdered milk, skim milk powder, and soy milk powder; Fats and oils such as shortening, lard, margarine, butter, liquid oil; emulsifiers; inorganic salts such as salt; preservatives; vitamins; An auxiliary material used for bread production can be used.

  Examples of the breads of the present invention include bread, rolls, confectionery breads, donuts, and cooking breads. Examples of breads include white bread, French bread, variety bread, and English muffins. Examples of bread rolls include table rolls, butter rolls, cupe breads, sweet rolls, and buns. Sweet breads include an bread, jam bread, and cream bread. Examples include stuffed fillings such as curry bread, melon bread, raisin bread, Danish pastry, croissant, brioche, etc., and cooking breads include hamburgers, hot dogs, pizzas and the like.

EXAMPLES Examples will be shown below for specifically explaining the present invention, but the present invention is not limited to the following examples.
Test Example 1 [Microwave treatment of flour]
The maximum viscosity of amylograph gelatinization of the flour used in this test example was 500 B.U.
Place microwave heating container with flour into household microwave oven (600W), smoothen flour so that the lump of flour has a uniform thickness of about 4cm, and irradiate with microwave to obtain microwave processed flour It was.

Test Example 2 [Breadmaking test]
Using the microwave-treated flour obtained in Test Example 1, bread was produced. In detail, it manufactured in the following process.
(1) 100 parts by mass of wheat flour containing untreated wheat flour (manufactured by Nippon Flour Mills Co., Ltd .: trade name: Quinn) and flour treated with microwaves under the conditions shown in Tables 2 to 5 in a proportion shown in Table 1; yeast 2 .2 parts by weight, yeast food 0.1 parts by weight, salt 2 parts by weight, upper white sugar 5 parts by weight, skim milk powder 2 parts by weight, water 71 parts by weight, mixing for low speed 2 minutes, medium speed 3 minutes, shortening 5 parts The dough was further mixed by mixing at a low speed for 1 minute, a medium speed for 3 minutes, and a high speed for 3 minutes.
(2) It was fermented for 90 minutes and after the punch, it was further fermented for 30 minutes. Next, it was divided into 230 g and the bench time was 25 minutes.
(3) Four divided doughs were put in a 2 cocoon shape and further proofed for 45 minutes, and then baked at 210 ° C. for 30 minutes to obtain bread.

  About each obtained bread, dough property and food texture were evaluated by the 10 panelists according to the evaluation criteria shown in Table 1. About dough property, it compared with the case where 100% of untreated flour was used. Moreover, about the food texture, it compared with the food texture 1 day after manufacture about the food texture 2 days after manufacture of each bread obtained. The obtained results are shown in Tables 2 to 5 below.

Examples 1 to 11 were superior to Comparative Example 1 in which 100% of untreated flour was used for both dough properties and texture.
On the other hand, Comparative Examples 2, 4 and 6 in which the microwave irradiation amount is less than 175 W · sec per 1 g of flour are not significantly different from the untreated flour in both the dough properties and the texture, and the microwave irradiation amount is In Comparative Examples 3, 5 and 7, which exceeded 725 W · sec per 1 g of flour, it was hard and had a dough property with a poor balance between elasticity and extensibility, and had a hard texture.
Further, in Comparative Examples 8 and 9 in which the amount of flour subjected to microwave treatment is less than 3% by mass with respect to the total mass of the flour in the flour composition, both the dough property and the texture are not significantly different from the untreated flour. In Comparative Examples 10 and 11 in which the amount of the flour subjected to the microwave treatment exceeded 16% by mass with respect to the total mass of the flour in the flour composition, the balance between elasticity and extensibility became a dough property, and the texture was hard.

Claims (3)

A flour composition containing microwave treated flour,
The microwave irradiation amount is 175 W · sec to 725 W · sec per 1 g of flour,
The amount of the flour subjected to the microwave treatment is 3 to 16% by mass with respect to the total mass of the flour in the flour composition.
The flour composition.   The wheat flour composition according to claim 1, wherein the flour has an amylo viscosity of 400 B.U. or more before microwave treatment.   Bread produced using the flour composition according to claim 1 or 2.