JP6282893B2 - Process for producing heat-treated flour - Google Patents

Description

  The present invention relates to wheat flour that has been heat treated.

  Conventionally, in order to improve the flavor, texture, color and the like of foods using wheat flour such as confectionery, heat treatment of wheat flour has been performed. For example, Patent Document 1 describes dry-heat-treating wheat flour immediately after milling under specific conditions as a method for producing a high-quality castella having a good appearance (swelling condition) and texture (feeling of stickiness or dryness). The specific conditions (dry heat temperature, treatment time) are determined from a correlation curve between the dry heat temperature of wheat flour and the treatment time that can give castella the maximum swelling without scorching the flour.

  Patent Documents 2 and 3 disclose that the crude protein content is used as a flour for confectionery to obtain a confectionery having a unique texture, having a fine texture, extremely moist and melted in the mouth, and having a brittleness that can be broken. , Gluten vitality, degree of pregelatinization and average particle size are described in confectionery wheat flour, and as a method for producing the same, raw wheat mainly composed of soft wheat is heated with steam. For confectionery, including wet heat treatment at a temperature of 85 to 100 ° C. for 1 to 5 minutes or wet heat treatment at a product temperature of 60 to 80 ° C. for 30 minutes to 3 hours and then milling the wet heat treated wheat according to a conventional method A method for producing flour is described.

JP 2008-193996 A JP 2012-240552 A JP 2012-240553 A

  In recent years, against the background of diversification of secondary processed foods of flour, the level of appearance and texture required for these secondary processed foods has been on the rise, and high quality secondary processed foods can be manufactured stably. Flour is needed. However, such flour has not yet been provided.

  The subject of this invention is related with the manufacturing method of the heat-processed wheat flour which can manufacture stably secondary processed foods, such as confectionery with favorable external appearance and food texture.

In the present invention, raw wheat mainly composed of soft wheat is subjected to wet heat treatment at a product temperature of 80 to 100 ° C. for 1 to 90 minutes, and then the raw wheat is heated to 60 ° C. or more and less than the product temperature at the time of the wet heat treatment. It is the manufacturing method of heat-processed flour which hold | maintains for 1 to 90 minutes, and grind | pulverizes this raw material wheat flour after that.
Moreover, this invention is the manufacturing method of the heat-treated wheat flour which carries out the wet heat treatment of the raw material wheat | flour mainly composed of soft wheat at the product temperature of 80-100 degreeC for 1-180 minutes, and then mills the raw material wheat.
Moreover, this invention is the heat-processed flour obtained by the said manufacturing method.
Moreover, this invention is the foodstuff obtained using the said heat-processed flour.

  According to the method for producing heat-treated wheat flour of the present invention, heat-treated wheat flour capable of stably producing a secondary processed food having a good appearance and texture is obtained. Moreover, the heat-treated wheat flour obtained by the production method of the present invention can be used for various foods such as confectionery due to its excellent characteristics, and in particular, it has a moist feeling, good melting in the mouth, and a brittleness that breaks. Since a product with an extremely favorable balance can be obtained, it is particularly suitable for the production of confectionery, especially cakes such as sponge cake, among the secondary processed foods of flour.

  Hereinafter, the manufacturing method of the heat-processed wheat flour of this invention is demonstrated based on the preferable embodiment. In the present invention, “raw wheat mainly composed of soft wheat” is used as the raw wheat. Examples of the soft wheat used in the present invention include foreign white soft wheat such as Western White, Soft Red Wheat, and Soft White Wheat, as well as ordinary Japanese wheat, wheat for Australian noodles, etc. These can be used alone or in combination of two or more. Among these soft wheats, Western white is particularly preferable. Further, the “raw wheat mainly composed of soft wheat” used in the present invention is one in which the content of soft wheat in the raw wheat occupies 50% by mass or more, and the content is preferably 80 to 100%. It is 90 mass%, More preferably, it is 90-100 mass%.

  The production method of the present invention includes a pretreatment process for raw wheat and a milling process for milling pretreated raw wheat. In the present invention, prior to this pretreatment step (wet heat treatment of raw wheat), it is preferable to add water to raw wheat and perform tempering (tempering). The raw wheat may be hydrated and tempered according to a conventional method. For example, 3 to 10 parts by mass of water, preferably 4 to 7 parts by mass of water is added to 100 parts by mass of the raw wheat, preferably about 4 to 24 hours, preferably About 8 to 16 hours, for example, about 12 hours.

  The pretreatment process according to the present invention is a process of heat-treating raw wheat. The wet heat treatment is a heat treatment performed while maintaining the moisture in the raw wheat or adding the moisture. The wet heat treatment includes a method of heating the raw wheat in the presence of water vapor or water, and in that case, the raw wheat may be heated with water vapor or water itself. More specifically, for example, a method in which steam is introduced and heat-treated while the raw wheat is uniformly hydrated with a high-speed stirrer, a method in which saturated water vapor is introduced into a sealed container, and a heat-treatment is included.

  The pretreatment process according to the present invention can be carried out using the following method A or method B. In particular, Method A can be preferably used in the present invention because a secondary processed food with good appearance and texture can be produced more stably. In addition, in this invention, product temperature means the temperature of process target object (raw material wheat) itself. For example, when performing wet heat treatment of raw wheat using water vapor at 100 ° C., the temperature of the raw wheat during the wet heat treatment is not necessarily the same as the temperature of water vapor of 100 ° C., and is usually slightly lower than this. Become temperature.

Method A: After the raw wheat is subjected to a wet heat treatment at a product temperature of 80 to 100 ° C. for 1 to 90 minutes, the raw material wheat is kept at a product temperature of 60 ° C. or higher and lower than the product temperature during the wet heat treatment for 1 to 90 minutes.
Method B: The raw material wheat is heat treated for 1 to 180 minutes at a product temperature of 80 to 100 ° C.

  In the method A, if the product temperature of the raw wheat during the wet heat treatment is less than 80 ° C., the wet heat treatment becomes insufficient, so for example, when the confectionery is produced using the finally obtained heat treated flour, Although the confectionery has a moist feeling and melting in the mouth to some extent, it cannot obtain a unique fragile brittleness, and if the temperature of the raw wheat during the heat treatment exceeds 100 ° C, the heat treatment is excessive. Thus, although the resulting confectionery is brittle to some extent, it cannot be said that the moist feeling is sufficient and the meltability in the mouth becomes poor. Further, in the method A, if the heat treatment time is less than 1 minute, the heat treatment is insufficient, and the resulting confectionery has a moist feeling and good melting in the mouth, but does not provide a unique breakable brittleness. In addition, if the wet heat treatment time is longer than 90 minutes, the wet heat treatment takes a long time, so not only the productivity of the heat treated wheat flour is lowered, but the wet heat treatment becomes excessive, and the resulting confectionery is poorly melted. Also, the unique fragile fragility cannot be obtained. In the above-mentioned method A, it is particularly preferable to wet-heat raw material wheat at a product temperature of 90 to 100 ° C. for 5 to 20 minutes from the viewpoint of further improving the appearance and texture of secondary processed foods such as confectionery.

  As a treatment unique to the method A, there is a product temperature holding treatment in which the product temperature of the raw wheat after the wet heat treatment is kept at 60 ° C. or higher and lower than the product temperature at the wet heat treatment for 1 to 90 minutes. The product temperature holding treatment is usually performed immediately after the end of the wet heat treatment, and no other treatment is entered between the two treatments, and both treatments are continuous. The heating method of the raw material wheat in the product temperature holding treatment may be the same as the heating method of the raw material wheat in the wet heat treatment (that is, when the raw material wheat is heated using steam in the wet heat treatment, The raw wheat may be subsequently heated using steam) or may be different. In the product temperature holding treatment, the product temperature of the raw wheat (holding temperature) is preferably 70 ° C. or higher, more preferably 80 ° C. or higher, on the premise that it is lower than the product temperature during the wet heat treatment, and the holding time is Preferably it is 20-80 minutes, More preferably, it is 30-60 minutes.

  On the other hand, in the method B without the product temperature holding treatment, if the product temperature of the raw wheat is 60 ° C. or higher, the quality of the heat-treated flour is sufficient, but in the present invention, from the viewpoint of further quality improvement, A temperature of 80 ° C. is set as the lower limit during the wet heat treatment. Moreover, in the said B method, when the temperature of the raw material wheat is over 100 degreeC, although the obtained confectionery has some brittleness, it cannot be said that a moist feeling is enough and the meltability in the mouth becomes inferior. In the method B, if the wet heat treatment time is less than 1 minute, the resulting confectionery is slightly moist and melts in the mouth, but the unique fragile brittleness cannot be obtained. If it exceeds 180 minutes, the wet heat treatment takes a long time, so not only the productivity of the confectionery flour decreases, but the wet heat treatment becomes excessive, the melting of the resulting confectionery becomes poor, and the peculiar crumble Neither is brittleness obtained. In the method B, from the viewpoint of further improving the appearance and texture of secondary processed foods such as confectionery, the raw material wheat is at a product temperature of 80 to 90 ° C., particularly at a product temperature of 85 ° C., particularly for 90 to 150 minutes, It is preferable to perform wet heat treatment for 120 minutes.

  The milling step according to the present invention is a step of milling raw wheat (raw wheat mainly composed of soft wheat) that has been pretreated (wet heat treatment). The pre-processed raw wheat is usually cooled to 50 ° C. or lower and then introduced into the milling process. The pretreated raw wheat can be cooled according to a conventional method using a known cooling means. In the milling process according to the present invention, the milling method and the milling apparatus are not particularly limited, and can be carried out according to a conventional method using a known milling apparatus such as a roll mill, a stone mill, or an impact mill. If necessary, after pulverizing the raw material wheat using a roll mill or the like, the flour obtained by the pulverization may be sieved (classified) using a sieve.

  The average particle diameter of the heat-treated flour obtained by the production method of the present invention is not particularly limited, and can be appropriately adjusted according to the use of the heat-treated flour. Adjustment of the average particle diameter of the heat-treated wheat flour can be carried out according to a conventional method in the above-mentioned milling step, and can be carried out, for example, by repeating pulverization of the raw wheat and subsequent sieving. For example, when heat-treated wheat flour is used for the production of confectionery such as cakes, the average particle size of the heat-treated wheat flour for confectionery is preferably 15 to 40 μm, more preferably 20 to 35 μm. When the average particle size of the heat-treated wheat flour for confectionery is adjusted to this range, the balance between moist feeling, good melting in the mouth and brittleness that breaks down becomes very suitable in the obtained confectionery. The average particle diameter of the heat-treated wheat flour can be measured by measuring the particle size distribution of the heat-treated wheat flour to be measured. This particle size distribution is, for example, “Microtrac particle size distribution measuring device 9200FRA” manufactured by Nikkiso Co., Ltd. Can be measured dry.

  As a preferable embodiment of the heat-treated wheat flour obtained by the production method of the present invention, heat-treated wheat flour whose particle size distribution is adjusted to the following ranges (1) to (3) can be mentioned. Heat-treated flour satisfying all of the following particle size distributions (1) to (3) is particularly useful as confectionery flour, and the confectionery obtained by using this flour seems to break down with a moist feeling and good melting in the mouth. The balance with the brittleness becomes very suitable. In addition, the content ratio of the coarse fraction of the following (2) and the content ratio of the fine powder fraction of the following (3) are obtained by analyzing and calculating the particle size distribution measured by the dry method as described above. Detection frequency ratio ”. For this detection frequency ratio, for example, the document “How to Read Microtrack Particle Size Analyzer Measurement Results” attached to the Microtrack particle size distribution measuring apparatus 9200FRA is helpful.

(1) The average particle size is 15 to 50 μm, preferably 15 to 40 μm, and more preferably 20 to 35 μm.
(2) The content ratio of the coarse powder fraction having a particle size of 60 μm or more is 5 to 30% by mass, preferably 5 to 20% by mass.
(3) The content ratio of the fine powder fraction having a particle size of 30 μm or less is 50 to 80% by mass, preferably 55 to 75% by mass.

  Regarding the above (1), if the average particle size of the heat-treated flour is less than 15 μm, it means that pulverization is excessive, and the resulting confectionery has a certain degree of brittleness but is sufficiently moist. No, melting in the mouth is inferior, and the productivity of confectionery flour is inferior. In addition, if the average particle size of the heat-treated wheat flour is more than 50 μm, it means that the pulverization is not sufficient, and the resulting confectionery has a moist feeling and good melting in the mouth, but a unique fragile brittleness is obtained. Absent.

  Regarding (2) above, if the content of the coarse powder fraction with a particle size of 60 μm or more in the heat-treated wheat flour is less than 5% by mass, the resulting confectionery has a brittleness that will collapse, but the moist feeling is sufficient. No, melting in the mouth is somewhat inferior. In addition, if the content of the coarse powder fraction is more than 30% by mass, the resulting confectionery product is slightly moist and melts in the mouth, but the unique fragile brittleness cannot be obtained.

  With regard to (3) above, if the content of the fine powder fraction with a particle size of 30 μm or less in the heat-treated wheat flour is less than 5% by mass, the resulting confectionery has a moist feeling and good melting in the mouth, but it is unique and fragile Cannot be obtained. In addition, if the content of the fine powder fraction is more than 80% by mass, the resulting confectionery has some brittleness, but it cannot be said that the moist feeling is sufficient, and the meltability in the mouth becomes inferior. It becomes inferior to productivity.

  The heat-treated wheat flour satisfying all of the above (1) to (3) is obtained by milling raw material wheat that has been heat-moisture treated by the method A or B, and the wheat flour thus obtained (heat-treated wheat flour as a production intermediate product) It is obtained by pulverizing with a classification or impact pulverizer. Only one of these “classification” and “pulverization with an impact pulverizer” may be performed, or both may be performed. When both are performed, the order of execution does not matter.

  In the classification of wheat flour obtained by milling raw wheat that has been heat-moisture treated, it is preferable to remove a coarse powder portion having a particle size of 60 μm or more. The classifying means is not particularly limited, but it is preferable to classify with a sieve. In the case of classification, although depending on the particle size of the flour as a base, a sieve having an opening of about 60 to 130 μm, preferably a sieve of about 80 to 120 μm may be used. In addition, although the removal amount of the coarse-grain part with a particle size of 60 micrometers or more changes with the particle sizes of the base wheat flour before classification, it is preferably 20% by weight or more, more preferably 30% by weight or more based on the base wheat.

  The heat-treated wheat flour obtained by the production method of the present invention can be secondarily processed and used for various applications (food), and is effective for improving the appearance and texture of the secondarily processed food. A typical use of the heat-treated wheat flour obtained by the production method of the present invention is confectionery (baked confectionery). Specific examples of the confectionery include cakes such as sponge cake, roll cake, chiffon cake and pancake, as well as castella, waffle, soft waffle, cookie, crepe, dorayaki, roasting and the like. The heat-treated wheat flour obtained by the production method of the present invention is particularly suitable for producing cakes, castellas, soft waffles and the like.

  When using the heat-treated wheat flour obtained by the production method of the present invention for confectionery, the content of the heat-treated wheat flour in the whole flour in the confectionery raw material is usually about 50 to 100% by mass, and 100% by mass. It may be. The raw materials for confectionery include flours other than heat-treated flour (non-heat-treated flour), for example, wheat flour such as thin flour, medium flour, strong flour, rye flour, barley flour, buckwheat flour, rice flour, bean flour, One or more kinds such as corn flour may be included. The raw materials for confectionery, for example, potato starch, corn starch, waxy starch, wheat starch, and the like, as auxiliary ingredients other than flour, were subjected to treatments such as alpha, etherification, esterification, cross-linking and oxidation Modified starch; sodium bicarbonate (baking soda), baking powder, ammonium carbonate, ammonium bicarbonate, ammonium chloride and other swelling agents or yeast; salad oil and other fats; sugar and other sugars; whole eggs, egg white, egg yolk and other eggs Dairy products such as milk, skim milk powder, butter; salts such as salt; one or more additives such as emulsifiers, thickeners, acidulants, flavorings, spices, colorants, fruit juices, fruits, vitamins, etc. May be. Manufacture of confectionery (foodstuff) containing the heat-processed wheat flour obtained by the manufacturing method of this invention can be performed in accordance with a conventional method.

  Examples and comparative examples are given to specifically describe the present invention, but the present invention is not limited by the following examples.

[Example A1]
After the raw wheat was pretreated according to the method A, the raw wheat after the pretreatment (wet heat treatment) was milled to obtain heat treated wheat flour. More specifically, 100 parts by weight of American soft wheat “Western White” (water content of about 9% by weight) was subjected to 6 parts by weight of water as the primary water, stirred well, and then at room temperature for about 12 hours. Tempering (tempering) was performed to prepare raw wheat. The raw wheat was put into a techno beta, and steaming at about 100 ° C. was blown into the technobeta for 2 minutes while stirring. The product temperature of the raw wheat in this wet heat treatment was 95 ° C. After the wet heat treatment, steam at about 90 ° C. was blown to maintain the product temperature of the raw wheat at 85 ° C. for 30 minutes (product temperature holding treatment). The raw wheat after heat treatment obtained through the pretreatment step was ground in a normal milling step to obtain heat treated wheat flour having an average particle size of 33 μm.

[Examples A2 to A7 and Comparative Examples A1 to A8]
Heat-treated wheat flour having an average particle size of 33 μm was obtained in the same manner as in Example A1, except that the product temperature or the treatment time in the wet heat treatment or the product temperature holding treatment was appropriately changed. In addition, Example A4, Example A6, and Example B1 are reference examples.

[Example A8]
After performing the product temperature holding treatment under the same conditions as in Example A1, the wet-heat treated raw wheat is ground in a normal milling process, and the content ratio of the coarse powder fraction having an average particle size of 52 μm and a particle size of 60 μm or more Heat-treated wheat flour was obtained as a production intermediate product with a content of 42% by mass and a fine powder fraction with a particle size of 35% by mass and 30 μm or less. Then, the heat-treated wheat flour as an intermediate product is pulverized using an impact pulverizer (“Pin Mill Coroplex” manufactured by Sugano Sangyo Co., Ltd.), and the content ratio of the coarse powder fraction having an average particle size of 28 μm and a particle size of 60 μm or more. Heat-treated wheat flour having a content ratio of 7% by mass and a fine powder fraction having a particle size of 30 μm or less of 72% by mass was obtained.

[Example B1]
After the raw wheat was pretreated according to the method B, the raw wheat after the pretreatment (wet heat treatment) was milled to obtain heat treated wheat flour. More specifically, 100 parts by weight of American soft wheat “Western White” (water content of about 9% by weight) was subjected to 6 parts by weight of water as the primary water, stirred well, and then at room temperature for about 12 hours. Tempering (tempering) was performed to prepare raw wheat. The raw wheat was put into a technobeta, and steaming at about 100 ° C. was blown into the technobeta for 120 minutes while being stirred. The product temperature of the raw material wheat in this wet heat treatment was 85 ° C. The raw wheat after heat treatment obtained through the pretreatment step was milled under the same conditions as in Example 1 to obtain heat treated wheat flour having an average particle size of 34 μm.

[Test example]
In order to confirm the secondary processability of the heat-treated wheat flour obtained in the examples and comparative examples, a sponge cake which is a kind of confectionery (cakes) is manufactured by the following steps, and the mass and volume of the sponge cake are determined. In addition to the measurement, the appearance and texture of the sponge cake were evaluated by 10 panelists based on the following evaluation criteria. The measurement results and evaluation results (average score of 10 panelists) are shown in Table 1 below. The composition of sponge cake is as follows. Heat treated flour 100 parts by weight, sugar 135 parts by weight, whole egg 180 parts by weight, milk 18 parts by weight, butter 18 parts by weight.

<Manufacturing process of sponge cake>
[1] Whole eggs and sugar that were lightly loosened were placed in a mixer bowl, mixed with a whipper while keeping the temperature at 25-30 ° C., and foamed to a specific gravity of 0.26 ± 0.01.
[2] Heat-treated wheat flour previously sieved with a sieve was added to the above [1] and mixed uniformly so that no clumps were formed to a specific gravity of 0.38 ± 0.01.
[3] A mixture of milk and butter dissolved in a hot water bath was added to the above [2] and further mixed to prepare a sponge cake dough having a specific gravity of 0.43 ± 0.01 in a uniform and smooth state.
[4] 300 g of the sponge cake dough of [3] was dispensed into No. 5 mold and baked in an oven at 180 ° C. for 30 minutes to obtain a sponge cake.
[5] The obtained sponge cake was allowed to cool for 90 minutes, put in a predetermined product box, covered and stored overnight, and then subjected to an evaluation test.

<Evaluation criteria for appearance>
5 points: The shape is not sinking, the baked color is moderate, the cortical elongation is good and very good.
4 points: The shape does not sink, the color of baking is moderate, but the cortical elongation is inferior.
3 points: There is no sinking of the shape, but it is a slightly dark baked color and inferior to the growth of the cortex.
2 points: There is a slight sink, a slightly darker baked color, the cortex is not smooth and inferior in elongation.
1 point: There is an extreme sink, a dark black and dark baked color, a cortical with a rough texture and no elongation.

<Evaluation criteria for texture>
5 points: moist feeling, good melting in the mouth, and brittleness to collapse, very good.
4 points: Slightly moist, slightly melted in the mouth, and slightly brittle to break.
3 points: Slightly inferior to moist feeling and melting in the mouth, or slightly brittle to break.
2 points: Inferior to moist feeling and melting in the mouth, or not fragile to break, and poor.
1 point: There is no moist feeling, the mouth melts poorly, there is no brittleness to collapse, and it is extremely poor.

  In Table 1 below, Examples A1 to A7 and Comparative Examples A1 to A8 are divided into four groups I to IV. Group I is an example in which the temperature of the raw wheat in the wet heat treatment is appropriately changed. Group II is an example in which the treatment time of the wet heat treatment is appropriately changed, Group III is an example in which the product temperature of the raw material wheat in the product temperature holding treatment is appropriately changed, and Group IV is the product temperature. This is an example in which the processing time of the holding process is appropriately changed. From the viewpoint of ease of viewing the table, in Table 1 below, Example A1 is described in groups I to IV.

Claims (4)

After the wet heat treatment process to wet heat treatment 1-20 minutes for wheat consisting mainly of soft type wheat product temperature of 90 to 100 ° C., the raw material wheat, by wet heat treatment product temperature 60 ° C. or higher and the wet heat treatment step A method for producing heat-treated wheat flour, comprising performing a product temperature holding treatment step of holding for 20 to 90 minutes below the product temperature at the time, and then milling the raw material wheat. The method for producing heat-treated wheat flour according to claim 1, wherein the wet heat treatment step is performed by blowing high-temperature steam while stirring the raw wheat, and the product temperature holding treatment step is also performed by blowing high-temperature steam. The wheat flour obtained by milling the raw wheat after the wet heat treatment step and the product temperature holding treatment step is pulverized by a classification or impact pulverizer, and the particle size distribution is in the following ranges (1) to (3). The manufacturing method of the heat-processed flour of Claim 1 or 2 to adjust.
(1) Average particle size is 15-50 μm
(2) The content ratio of the coarse powder fraction having a particle size of 60 μm or more is 5 to 30% by mass.
(3) The content ratio of the fine powder fraction having a particle size of 30 μm or less is 50 to 80% by mass. A method for producing a confectionery using the heat-treated flour obtained by the method for producing a heat-treated wheat flour according to any one of claims 1 to 3 ,
The manufacturing method of the confectionery which manufactures a baked confectionery as said confectionery by setting the content rate of the said heat-processed wheat flour to the whole flour in the raw material for said confectionery as 50-100 mass%.