JP6495708B2 - Heat treated flour and method for producing the same - Google Patents

Description

  The present invention relates to a heat-treated flour used for producing flour-containing foods such as bakery foods and tempura.

  Conventionally, it is known to heat treat flour for the purpose of improving secondary processing characteristics such as bread-making suitability by inactivating contaminating proteins and enzymes contained in flour such as wheat flour. For example, in Patent Document 1, as a method for producing a granulated flour that has been heat-suppressed and not pregelatinized without using a chemical reagent, a dehydration step of dehydrating the flour until it is substantially anhydrous, And a heat treatment step in which heat treatment is performed at a temperature equal to or higher than ° C. is described. The dehydration process and the heat treatment process are performed using an industrial oven. The oven is externally disposed so that moisture does not accumulate during the process and so that moisture does not settle on the workpiece. It is essential to have a vent hole that communicates ([0034] of Patent Document 1). That is, the method for producing granulated flour described in Patent Document 1 does not add moisture during heat treatment.

  Patent Document 2 discloses a process for pre-gelatinizing flour using a method for destroying the granular structure (for example, drum drying, jet heating, spray drying) as a method of producing a heat-suppressed pre-gelatinized non-granular flour. And a method comprising a step of heat treating at a temperature and a time sufficient to suppress heat after dehydrating the flour to anhydrous. The dehydration of the flour and the subsequent heat treatment in the production method described in Patent Document 2 are both heating processes without adding moisture.

JP 2013-76090 A JP 2008-223032 A

  The subject of this invention is related to providing the heat-processed flour which can manufacture the flour containing foodstuff which is excellent in secondary processability, and is favorable in texture and mouth melt.

The present invention is a heat-treated flour obtained by heat-treating dry flour.
Moreover, this invention is the flour mix or flour containing foodstuff containing the said heat-processed flour.

  According to the present invention, after the raw flour is dried, it is subjected to a hydrothermal treatment to prevent starch gelatinization and flour granulation contained in the raw flour and to lose proteins and enzymes contained in the raw flour. Therefore, a heat-treated flour that can produce a flour-containing food that is excellent in secondary processability, texture, and meltability in the mouth, and a flour mix that contains the heat-treated flour are provided.

  The heat-treated flour of the present invention is obtained by heat-treating dry flour, and this dry flour is obtained by substantially removing water from raw flour, and moist heat treatment adds moisture to dry flour. It is the process which heats this. That is, the heat-treated flour of the present invention is produced through moisture adjustment that seems to be useless, that is, heating after adding moisture after removing moisture from the raw flour. This greatly contributes to improving product quality.

  As the raw material flour used in the present invention, baked foods such as bread and confectionery and pulverized cereals that are usually used as the main raw material of tempura can be used without particular limitation. In addition to wheat flour such as durum flour, rye flour, corn flour, barley flour, oat flour, buckwheat flour, rice flour, bean flour, potato flour, fly flour, wax flour, etc., one of these alone or Two or more kinds can be used in combination.

  The method for drying the raw material flour is not particularly limited as long as it is a method capable of reducing the mass of the raw material flour by evaporating the moisture of the raw material flour, and may be natural drying or forced drying using a drying device. Examples of forced drying include air drying using a blowing means such as a fan, dry heating using an oven, microwave heating using a microwave irradiation means, and the like. Among these drying methods, wind drying, in which wind is blown onto the raw material flour, is preferably used in the present invention because the raw material flour can be efficiently dried. The air drying of the raw material flour can be carried out, for example, by applying wind of a predetermined temperature to the raw material flour in a drying cabinet such as a shelf type or a conveyor transfer type. The moisture content of the dry flour used in the present invention is preferably 12% by mass or less, more preferably 10% by mass or less.

  The air-drying of the raw material flour to obtain dry flour may be non-heated drying using a normal temperature air blowing means such as an ordinary electric fan, but the gelatinization of starch contained in the raw material flour and the flour From the viewpoint of more effectively preventing granulation, hot air drying in which hot air is blown onto the raw material flour using a hot air blowing means such as a fan heater is preferable, and the hot air drying is performed at a product temperature of 70 ° C. to 150 ° C. of the raw material flour. Is preferably maintained for 2 seconds to 60 minutes. In hot air drying of raw flour, if the product temperature of the raw flour is too low or the time for maintaining the predetermined product temperature (hot air treatment time) is too short, the quality improvement effect of the secondary processed product may not be sufficiently obtained On the contrary, if the product temperature of the raw material flour is too high or the hot air treatment time is too long, there is a possibility that inconveniences such as burning of the raw material flour may occur. In hot air drying of raw material flour, the product temperature of the raw material flour is more preferably 90 to 150 ° C., and the maintenance time of the product temperature is more preferably 2 seconds to 3 minutes.

  In the wet heat treatment for obtaining the heat-treated flour of the present invention, water or water vapor can be used as the water added to the dry flour, and saturated water vapor is preferably used as the water vapor. Heating of the dried flour in the wet heat treatment may be performed by bringing the heat medium into direct contact with the dried flour, or may be performed by indirectly heating the dried flour in a high humidity atmosphere. The wet heat treatment can be performed by a known apparatus such as an autoclave or a steam oven, but is not limited thereto. Specific examples of wet heat treatment include 1) treatment of filling dry flour in a sealed container and then heating the dry flour under pressure using saturated steam, 2) dry flour using a uniaxial or biaxial extruder And the like.

  As a preferred example of the wet heat treatment, there is a treatment in which the atmosphere temperature in the sealed container is set to 80 to 120 ° C. and the atmosphere temperature is maintained for 2 seconds to 3 minutes in a state where dry flour and moisture are present in the sealed container. . In such wet heat treatment, examples of a method for causing moisture to exist in the sealed container include a method of adding water to dry flour and introducing saturated water vapor into the sealed container, and these may be combined as appropriate. The “atmosphere temperature” here is the temperature of the space in the sealed container, not the product temperature of the dried flour in the sealed container. In the wet heat treatment, if the atmospheric temperature is too low or the time for maintaining the predetermined atmospheric temperature (wet heat treatment time) is too short, the effect of improving the quality of the secondary processed product may not be sufficiently obtained. If the ambient temperature is too high or the wet heat treatment time is too long, there is a possibility that inconveniences such as burning of dried flour occur. In the preferable wet heat treatment, the atmospheric temperature is preferably 90 to 120 ° C., and the wet heat treatment time is preferably 2 to 15 seconds.

  As an example of the preferable wet heat treatment, there may be mentioned a treatment in which a product obtained by adding water to dry flour is sealed in a sealed container such as an aluminum pouch and heated under pressure. As another example of the preferable wet heat treatment, after introducing dry flour into a sealed container, the saturated flour is introduced into the container and heated under pressure while stirring the dry flour as necessary. The process to do is mentioned. Note that “under pressure” in the wet heat treatment mainly means a case where the container is pressurized by steam filling the container, and an object such as an extrusion tool (a member corresponding to a screw included in an extruder) is dried flour. It does not include the case where the dried flour is brought into a pressurized state by being brought into contact with.

  The wet heat treatment for introducing saturated water vapor into the sealed container uses, for example, a continuous powder transfer device equipped with a stirring transfer mechanism and heated by a heating means such as a jacket, and the continuous powder transfer device. While continuously introducing dry flour and stirring and transferring, saturated water vapor is introduced into the apparatus to set a desired atmospheric temperature, and the dry flour is stirred for a desired time in that state. The continuous powder transfer apparatus includes a transfer path for transferring the introduced raw material (dry flour) to a discharge port, and a mechanism for introducing saturated water vapor into the transfer path, and transfers the raw material in the transfer path. A stirrer including a stirrer shaft extending in a direction and a stirring blade spirally installed around the stirrer shaft is provided, and the stirrer can stir the raw material in the transfer path. This stirrer is a member for stirring the raw material in the transfer path to the end, and is not an extruder for extruding the raw material to the discharge port. A member corresponding to a screw provided in the extruder is not provided.

  The heat-treated flour of the present invention can be secondarily processed and used for various food applications, and examples thereof include flour-containing foods such as bakery foods, tempura, okonomiyaki, spring rolls, and pie dough. The bakery food referred to in the present invention is a fermented or non-fermented dough obtained by using flour as a main raw material and adding auxiliary materials such as yeast, a swelling agent (baking powder, etc.), water, salt and sugar as necessary. Refers to foods obtained by subjecting to heat treatment such as baking, steaming and frying. Examples of the bakery food to which the present invention is applicable include breads; cakes; baked confectionery such as waffles, shoes and biscuits; and fried confectionery such as donuts. Examples of breads include bread (eg, roll bread, white bread, black bread, French bread, dry bread, copper bread, croissant), cooking bread, sweet bread, steamed bread, and the like. Examples of cakes include sponge cakes, butter cakes, roll cakes, hot cakes, busses, baumkuchens, pound cakes, cheesecakes, snack cakes, muffins, bars, cookies, pancakes and the like.

  The heat-treated flour of the present invention can be used as a raw material for flour mixes that can be used as bakery food mixes, tempura mixes, and the like. The flour mix contains flour such as wheat flour and is powdered at normal temperature and normal pressure. It is mixed with water to prepare dough, and the dough is heated to contain flour such as bakery food and tempura. Food is obtained. The ratio of the heat-treated flour of the present invention in the whole flour in the flour mix is preferably 1 to 100% by mass, more preferably 5 to 100% by mass. If the proportion of heat-treated flour in the flour mix is too small, the quality improvement effect of the secondary processed product may not be sufficiently obtained.

  In the flour mix, as untreated flour other than the heat-treated flour of the present invention, for example, flour such as strong flour, semi-strong flour, medium flour, thin flour, durum flour, rye flour, barley flour, buckwheat flour, rice flour, 1 or more types, such as bean flour and corn flour, may be contained. In addition, in the flour mix, as auxiliary materials other than flour, for example, potato starch, corn starch, waxy starch, wheat starch, and processed starch obtained by subjecting these to treatment such as α-formation, etherification, esterification, crosslinking, oxidation, etc. Sodium bicarbonate (baking soda), baking powder, ammonium carbonate, ammonium bicarbonate, ammonium chloride and other swelling agents or yeasts; salad oils and other fats; sugars and other sugars; whole eggs, egg whites, egg yolks and other eggs; milk Dairy products such as skim milk powder and butter; salts such as salt; one or more additives such as emulsifiers, thickeners, acidulants, fragrances, spices, colorants, fruit juices, fruits, vitamins, etc. Also good.

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

[Examples 1-4 and Reference Examples 1-2]
Using weak flour (Nisshin Flour Milling Co., Ltd., water content: 14% by mass) as raw material flour, the thin flour was dried to obtain dried flour, and the dried flour was subjected to wet heat treatment to obtain the desired heat treated flour.
The soft flour was dried by hot air drying treatment. Specifically, hot air was blown onto the soft flour with an air dryer so that the product temperature of the soft flour was maintained within a predetermined range for a predetermined time.
Wet heat treatment is performed using the continuous powder transfer device, specifically, while introducing dry flour into the continuous powder transfer device and stirring them, saturated water vapor is introduced into the device, The atmospheric temperature in the apparatus was adjusted to be maintained within a predetermined range for a predetermined time.

[Comparative Example 1]
A heat-treated flour was obtained in the same manner as in the above example except that the raw flour was not subjected to a hot-air drying treatment and the raw flour was subjected to a wet heat treatment.

[Test example]
Using the heat-treated flour of each Example, Reference Example and Comparative Example, a donut which is a kind of bakery food was produced by the following method. The texture and mouth melting of the manufactured donuts were evaluated by 10 panelists on a 10-point scale, and the average of the 10 evaluation points was calculated and evaluated according to the following evaluation criteria. The evaluation results are shown in Table 1 below.

[Method of manufacturing donuts]
All the following dough ingredients were put into a commercially available bread mixer, and mixing (low speed 4 minutes, medium speed 3 minutes) was carried out to prepare dough. The prepared dough is allowed to stand in an environment of room temperature 27 ° C. and humidity 75% RH and fermentation time (floor time) is taken for 20 minutes, and then divided into a plurality of doughs of 28 g per piece using a cutter, The divided pieces of dough were each formed into a ring shape and fried in edible oil at 190 ° C. for 90 seconds (45 seconds per side of the dough) to produce the desired ring-shaped donut.
Dough ingredients: heat treated flour 100 parts by weight, baking powder 3.5 parts by weight, salt 0.9 parts by weight, sugar 30 parts by weight, skim milk powder 5 parts by weight, fat (shortening) 6 parts by weight, whole egg 30 parts by weight, water 45 parts by weight.

(Evaluation criteria for texture)
A (average evaluation score: 9 to 10 points): very good and very good.
○ (average evaluation score 6-8 points): good with sakumi.
Δ (average evaluation score of 3 to 5): Sakumi is hardly felt, there is a crack, and it is poor.
X (Average evaluation score 0 to 2 points): Sakumi was not felt at all, was severely cracked, and very bad.
(Evaluation criteria for melting in the mouth)
A (average evaluation score 9 to 10 points): Very good melting in the mouth.
○ (Average evaluation score 6-8): Melting in the mouth is good.
Δ (average evaluation score 3 to 5 points): Mouth melting is hardly felt and flickers.
X (average evaluation score 0 to 2 points): Melting in the mouth is not felt at all, and it is extremely flaky.

As shown in Table 1, the heat-treated flour of each example obtained by sequentially subjecting raw material flour to hot air treatment and wet heat treatment is a secondary processed product compared to the heat-treated flour of comparative example in which raw material flour is subjected only to wet heat treatment. It was excellent in the texture and melting of the mouth of the donut. From this, the usefulness of the heat-treated flour obtained by wet-heat treating dry flour is clear.
In Reference Example 1, the hot air treatment time is 1 second, and in Reference Example 2, the wet heat treatment time is too short, 1 second, which is substantially equivalent to not performing these treatments. Became

Claims (5)

A method for producing heat-treated flour, comprising: drying raw material flour to obtain dry flour having a moisture content of 12% by mass or less; and hydrothermal treatment of the dry flour,
The raw flour is a weak flour,
The drying is a process of blowing air to the raw flour and maintaining the raw flour temperature of 70 ° C. to 150 ° C. for 2 seconds to 60 minutes,
The moist heat treatment is a heat treatment in which the atmosphere temperature in the sealed container is set to 80 to 120 ° C. and the atmosphere temperature is maintained for 2 seconds to 3 minutes in a state where the dry flour and moisture are present in the sealed container. A method for producing flour. The drying, the raw material flour in a hot air drying device that blows heated air onto the heat treatment flour according to claim 1 product temperature of the raw material flour is 90 to 150 ° C., a holding time of該品temperature is 2 seconds to 3 minutes Manufacturing method . The wet heat treatment includes a transfer path for transferring said dry flour introduced to the discharge port, to claim 1 or 2 is performed using a manufacturing apparatus having a mechanism for introducing saturated steam into the transfer passage The manufacturing method of the heat-processed flour of description. The raw material flour was obtained by drying the water content 12 wt% or less of the dry flour, a heat treatment flour obtained by wet heat treatment,
The raw flour is a weak flour,
The drying is a process of blowing air to the raw flour and maintaining the raw flour temperature of 70 ° C. to 150 ° C. for 2 seconds to 60 minutes,
The wet heat treatment is a heat treated flour that is a treatment in which the atmosphere temperature in the sealed container is set to 80 to 120 ° C. and the atmosphere temperature is maintained for 2 seconds to 3 minutes in a state where the dry flour and moisture are present in the sealed container. . A flour mix or a flour-containing food comprising the heat-treated flour according to claim 4 .