【発明の詳細な説明】[Detailed description of the invention]
〔産業上の利用分野〕
本発明は、熱処理小麦粉の製造法に関し、さら
に詳細には主にシユー皮の原料として好適な熱処
理小麦粉およびその製造法に関する。
〔従来技術〕
従来シユー皮の製造は、水と油脂を加え煮沸さ
せた後小麦粉を加え生地全体がまとまるまで攪拌
し、次いで火からおろして生卵を３〜４回に分け
て添加しながら攪拌して種生地を得、これを天板
の上に適量しぼり出して焼成することにより得て
いた。
〔発明が解決しようとする問題点〕
しかしながらこの従来法は熟練者の経験と勘に
大きく左右され、熟練しない者が行なうと、内相
が悪い、体積が出ない、良好な形状が得られない
等の再現性が悪いものであつた。
〔問題点を解決するための手段〕
そこで本発明者らは特定の経験者でなくとも手
軽に製造でき再現性もよいものを得るべく種種検
討を重ねた結果、主原料の小麦粉をある特定の条
件下で熱処理したものを用いればよいことを見出
し本発明を完成した。
すなわち本発明は、小麦粉を開放系中で熱処理
するに当たり、小麦粉の水分含量を10〜35％に保
持しつつ小麦粉の品温を98〜130℃に達せしめ、
次いで前記品温および水分含量の条件下に、５分
間以内保持した後に速やかに冷却することを特徴
とする、0.05N酢酸溶出率50〜25％の熱処理小麦
粉の製造法に関する。
次に本発明を詳細に説明する。
本発明方法においては小麦粉を開放系中で加熱
するがその加熱は水分含量を５〜35％好ましくは
10〜20％に保持しながら小麦粉の品温を速やかに
90〜130℃に達せしめるようにして行なう。小麦
粉の品温を前記温度範囲に加熱するには加熱方法
によつても異なるが通常加熱開始から10分以内で
処理することが好ましい。水分含量が５％未満に
なるとシユー皮の生地を調製した際に生地の粘度
が不足してしまい、これを焼成しても膨化が小さ
く形状の悪いシユー皮となつてしまう。また水分
含量が35％より高いとシユー皮の生地を調製した
際に生地の粘度が極めて高くなり、これを焼成す
るとシユー皮の内相に空洞ができず悪いものとな
つてしまう。小麦粉の品温が90℃未満であると水
分含量が低すぎた場合と同様にシユー皮の生地を
調製した際に粘度が不足してしまい、これを焼成
しても膨化が小さく形状の悪いシユー皮となつて
しまう。小麦粉の品温が130℃より高いとシユー
皮の生地を調製した際に生地の粘度が高くなりす
ぎて、これを焼成するとシユー皮の体積が小さ
く、皮の厚みも厚いものとなつてしまうし、焦げ
が生起するので不適当である。
本発明の加熱処理を行なう場合、小麦粉中の水
分含量をなるべく減少させないために不完全な密
閉状態で行なうことが好ましい。
本発明方法においては前記の水分含量に保持し
て小麦粉の品温を90〜130℃に達せしめた後速や
かに冷却する。この速やかに冷却する目安として
は90〜130℃の温度範囲内での保持時間を５分以
内とするのがよい。すなわち５分以内に小麦粉の
品温が90℃未満になるよう冷却する。冷却の方法
としてはこの条件を満たせばどんな方法でもよ
く、例えば放冷、強制空冷等の方法でよい。冷却
後粉の固まり等が生じている場合には粉砕機等で
粉砕することが好ましい。
本発明方法を具体的に実施するための加熱手段
としては、蒸熱による方法、マイクロウエーブに
よる方法等が挙げられる。いずれの方法でも前記
に挙げた水分含量、品温および冷却時間を満足す
るように処理すればよい。蒸熱による方法の場
合、連続式でもバツチ式でもよいが、連続式の場
合回動多孔ベルトにて形成される底面およびその
底面両側に沿設された一対のガイド壁により、被
蒸熱処理物の移入部から排出部に渡つて連らなる
断面凹形の搬送部を提供するコンベア装置と、前
記搬送部の略全範囲に渡りベルト下側に配置され
た蒸気室とを備え、搬送粉粒体にベルト面を通し
て蒸気室より搬送部上方に抜ける蒸気を通気させ
るようにした連続蒸熱処理装置であつて、前記蒸
気室は、搬送部の搬送方向に関し圧力的に各独立
された複数のブロツクに区画された連続蒸熱処理
装置を使用することが好ましい。
本発明ではこれらの装置を使い、処理する小麦
粉の種類および量により多少変動するが10秒〜５
分間加熱処理すると好ましい。この場合ノズルの
径により変動するが例えば蒸気圧0.3〜3.0Kg／cm2
（ゲージ圧）で行なうとよい。またマイクロウエ
ーブによる方法の場合も同様に連続式でもバツチ
式でもよく、３〜５分間で熱処理するとよい。そ
の場合たとえば出力1KWのときには小麦粉100〜
200ｇ／分の目安である。
本発明方法により得られる熱処理小麦粉のシユ
ー皮加工適正を判断する指標として0.05N酢酸溶
出率（％）が挙げられる。0.05N酢酸溶出率とは
総蛋白質量に対する0.05N酢酸に溶解する蛋白質
量の割合をいい、遠藤悦雄著「小麦蛋白質−その
化学と加工技術−」第１版（昭和55年２月５日、
食品研究社発行）第151頁の0.1N酢酸溶出率の測
定法に準じて算出する。そして一般の小麦粉はそ
の種類により多少異なるが60〜70％程度、例えば
薄力小麦粉は65〜70％、強力小麦粉は60〜65％程
度である。前記のように熱処理された本発明の小
麦粉はほぼ50％以下、好ましくは30〜50％の
0.05N酢酸溶出率を有し、25％以下になるとシユ
ー皮の製造には不適当である。
〔効果〕
本発明の熱処理小麦粉を用いてシユー皮を製造
するには、熱処理小麦粉に適当量の油脂、卵（生
卵でも粉末でも可）およびその他の副資材を加え
て混合し、それに80℃以上の熱湯を加えて30秒な
いし１分間攪拌しそれを天板上にしぼり出し焼成
冷却すればよい。これは水と油脂とを混合し、煮
沸したまま小麦粉その他の副資材を加えて攪拌し
ついで加熱を停止した後に生卵を数回に分けて加
えて攪拌していた従来方法に比してシユー皮の製
造が簡単であり、しかもシユー皮原料を最初に全
て混合しておくことができるため格別の経験や熟
練が必要なく美味なシユー皮を作ることができ
る。したがつて本発明の熱処理小麦粉を用いれば
ミツクス化が可能であり、素人でも常に一定の良
好なシユー皮が手軽にできる。
〔実施例〕
以下に実施例を挙げて本発明をさらに具体的に
説明する。
実施例 １
金網上に布を敷き、その上に小麦粉（水分含量
13.5％）を３cmの厚さに詰め、蒸熱機にて蒸気圧
0.3Kg／cm2（ゲージ圧）の条件で蒸熱した。蒸熱
開始１分後に小麦粉の品温は98℃に達した。この
状態で更に３分間蒸熱した後（小麦粉の水分含量
17.6％）すみやかに冷却し、次いで乾燥、粉砕を
行い熱処理小麦粉を得た。
実施例 ２
小麦粉（水分含量14.0％）100Kgを連続高速回
転ミキサー（スーパーターボ、日清エンジニアリ
ング(株)製）に供給し、水15Kgおよび蒸気圧2.0
Kg／cm2（ゲージ圧）の蒸気50Kgを導入しつつ攪拌
混合した。処理時間は数秒間でこの時の小麦粉の
水分含量は25.2％、品温は125℃であつた。次い
でこの小麦粉を冷却乾燥および粉砕して熱処理小
麦粉を得た。
実施例 ３
小麦粉（水分含量14.5％）500ｇを耐熱性トレ
イに厚さ３cmとなるようにつめ、マイクロウエー
ブ照射装置（新日本無線(株)製）にて出力1KWで
４分間加熱した。照射直後の小麦粉品温は110℃
水分含量10.0％であつた。このものを２分間放置
後、冷却および粉砕を行い、熱処理小麦粉を得
た。
比較例 １
小麦粉（水分含量13.0％）500ｇを実施例３と
同様のトレイに詰めカスタム・オーブン（いすず
製作所(株)製）に供給して110℃にて60分間加熱処
理を行つた。この時の小麦粉の水分含量は3.6％、
品温は83℃であつた。次いでこのものを冷却およ
び粉砕して熱処理小麦粉を得た。
比較例 ２
小麦粉を実施例３と同様のマイクロウエーブに
供給して６分間加熱処理を行つた。照射直後の品
温は140℃、水分含量は6.3％であつた。この小麦
粉をそのままの状態で５分間放置（放置後の品温
130℃）しその後冷却および粉砕して熱処理小麦
粉を得た。
比較例 ３
小麦粉を実施例３と同様のマイクロウエーブに
供給して1.5分間加熱処理した。照射直後の品温
は85℃、水分含量11.5％であつた。この小麦粉を
直ちに冷却および粉砕して熱処理小麦粉を得た。
比較例 ４
小麦粉を実施例３と同様にマイクロウエーブに
供給して５分間加熱処理を行つた。照射直後の品
温は125℃、水分含量は7.3％であつた。そのまま
の状態にて10分間放置（放置後の品温95℃）した
後、冷却および粉砕して熱処理小麦粉を得た。
前記実施例１〜３、比較例１〜４で得られた熱
処理小麦粉および未処理の小麦粉の分析値を表１
に示す。
[Industrial Application Field] The present invention relates to a method for producing heat-treated wheat flour, and more particularly, to a heat-treated wheat flour suitable as a raw material for wheat flour and a method for producing the same. [Prior art] Traditionally, choux pastry is produced by adding water and oil and boiling it, then adding flour and stirring until the entire dough comes together, then removing from the heat and adding raw eggs in 3 to 4 portions while stirring. This was done to obtain seed dough, which was then squeezed out in an appropriate amount onto a baking tray and baked. [Problems to be solved by the invention] However, this conventional method is largely influenced by the experience and intuition of skilled people, and if performed by unskilled people, the internal structure will be poor, the volume will not come out, or a good shape will not be obtained. etc., the reproducibility was poor. [Means for solving the problem] Therefore, the inventors of the present invention have repeatedly investigated various types of products in order to obtain a product that can be easily manufactured without specific experience and has good reproducibility. The present invention was completed by discovering that it is sufficient to use a material that has been heat-treated under certain conditions. That is, the present invention heat-treats wheat flour in an open system, and maintains the moisture content of the flour at 10-35% while raising the temperature of the flour to 98-130°C,
The present invention relates to a method for producing heat-treated wheat flour having a 0.05N acetic acid elution rate of 50 to 25%, which is then maintained under the above-mentioned temperature and moisture content conditions for 5 minutes or less, and then rapidly cooled. Next, the present invention will be explained in detail. In the method of the present invention, wheat flour is heated in an open system, and the heating preferably reduces the moisture content by 5 to 35%.
Quickly raise the temperature of flour while maintaining it at 10-20%
Do this so that the temperature reaches 90-130°C. Although it depends on the heating method, it is usually preferable to heat the wheat flour to the above temperature range within 10 minutes from the start of heating. If the moisture content is less than 5%, the viscosity of the dough will be insufficient when the dough is prepared, and even if it is baked, the dough will not expand much and will have a poor shape. Furthermore, if the water content is higher than 35%, the viscosity of the dough becomes extremely high when the dough is prepared, and when baked, cavities are formed in the internal phase of the puff pastry, resulting in poor quality. If the temperature of the flour is less than 90°C, the moisture content is too low, and the viscosity will be insufficient when preparing the dough for shew pastry, and even if it is baked, it will not puff up and will have a poor shape. It becomes a skin. If the temperature of the flour is higher than 130℃, the viscosity of the dough will become too high, and when baked, the volume of the dough will be small and the thickness of the dough will be thick. , which is unsuitable because scorching occurs. When carrying out the heat treatment of the present invention, it is preferable to carry out the heat treatment in an incompletely sealed state in order to prevent the water content in the flour from decreasing as much as possible. In the method of the present invention, the moisture content is maintained at the above-mentioned level and the temperature of the flour is brought to 90 to 130°C, and then the flour is rapidly cooled. As a guideline for rapid cooling, the holding time within the temperature range of 90 to 130°C is preferably 5 minutes or less. In other words, the flour is cooled to a temperature below 90°C within 5 minutes. Any cooling method may be used as long as it satisfies this condition, such as natural cooling, forced air cooling, or the like. If the powder has lumps after cooling, it is preferable to grind it using a grinder or the like. Examples of heating means for concretely carrying out the method of the present invention include a steaming method, a microwave method, and the like. Either method may be used so as to satisfy the moisture content, temperature, and cooling time listed above. In the case of a method using steam heat, it may be a continuous method or a batch method, but in the case of a continuous method, the material to be steamed and heated is transferred using a bottom surface formed by a rotating perforated belt and a pair of guide walls installed along both sides of the bottom surface. A conveyor device that provides a conveying section with a concave cross section that extends from the section to the discharge section, and a steam chamber that is disposed below the belt over almost the entire range of the conveying section. A continuous steam heat treatment device in which steam passing from a steam chamber to an upper part of a conveying section is ventilated through a belt surface, and the steam chamber is partitioned into a plurality of pressure-wise independent blocks in the conveying direction of the conveying section. It is preferable to use a continuous steam treatment apparatus. In the present invention, these devices are used to process flour for 10 seconds to 5 seconds, although it varies depending on the type and amount of flour being processed.
Preferably, the heat treatment is performed for a minute. In this case, it varies depending on the diameter of the nozzle, but for example, the steam pressure is 0.3 to 3.0 Kg/cm 2
(gauge pressure). Similarly, in the case of a method using microwaves, either a continuous method or a batch method may be used, and the heat treatment is preferably performed for 3 to 5 minutes. In that case, for example, when the output is 1KW, the flour is 100~
The standard is 200g/min. The elution rate (%) of 0.05N acetic acid can be cited as an index for determining the suitability of the heat-treated wheat flour obtained by the method of the present invention for wheat flour processing. The 0.05N acetic acid elution rate refers to the ratio of the amount of protein dissolved in 0.05N acetic acid to the total amount of protein, and is based on Etsuo Endo's "Wheat Protein - Its Chemistry and Processing Technology" 1st edition (February 5, 1980,
Calculated according to the method for measuring 0.1N acetic acid elution rate on page 151 (published by Shokuhin Kenkyusha). General wheat flour has a content of about 60 to 70%, depending on its type, for example, weak wheat flour has a content of 65 to 70%, and strong wheat flour has a content of about 60 to 65%. The flour of the present invention heat-treated as described above has approximately 50% or less, preferably 30 to 50%
It has a dissolution rate of 0.05N acetic acid, and if it is less than 25%, it is unsuitable for producing shew skin. [Effect] In order to produce shew crust using the heat-treated wheat flour of the present invention, an appropriate amount of oil and fat, eggs (raw eggs or powder can be used), and other auxiliary materials are added and mixed to the heat-treated flour, and the mixture is heated at 80°C. Add the above boiling water, stir for 30 seconds to 1 minute, pour it out onto a baking sheet, and bake and cool. This method requires less boiling than the conventional method, which involves mixing water and oil, adding flour and other auxiliary materials while boiling, stirring, and then adding raw eggs in several portions and stirring after stopping heating. The skin is easy to manufacture, and since all the raw materials for the puff pastry can be mixed in advance, the delicious puff pastry can be made without special experience or skill. Therefore, by using the heat-treated wheat flour of the present invention, it is possible to mix it, and even an amateur can easily produce a consistent and good shredded crust. [Example] The present invention will be described in more detail with reference to Examples below. Example 1 Spread a cloth on a wire mesh, and spread wheat flour (moisture content) on top of it.
13.5%) to a thickness of 3 cm, and steam pressure is increased using a steamer.
Steaming was performed under the condition of 0.3Kg/cm 2 (gauge pressure). One minute after the start of steaming, the temperature of the flour reached 98°C. After steaming for another 3 minutes in this state (moisture content of flour
17.6%) was quickly cooled, then dried and pulverized to obtain heat-treated flour. Example 2 100 kg of wheat flour (moisture content 14.0%) was supplied to a continuous high-speed rotating mixer (Super Turbo, manufactured by Nisshin Engineering Co., Ltd.), and 15 kg of water and a steam pressure of 2.0 were supplied.
Stirring and mixing were carried out while introducing 50 kg of steam at kg/cm 2 (gauge pressure). The processing time was several seconds, and the moisture content of the flour at this time was 25.2%, and the product temperature was 125°C. Next, this wheat flour was cooled, dried, and ground to obtain heat-treated flour. Example 3 500 g of wheat flour (water content 14.5%) was packed in a heat-resistant tray to a thickness of 3 cm, and heated for 4 minutes at an output of 1 KW using a microwave irradiation device (manufactured by New Japan Radio Co., Ltd.). The temperature of the flour product immediately after irradiation is 110℃
The water content was 10.0%. After leaving this product for 2 minutes, it was cooled and ground to obtain heat-treated wheat flour. Comparative Example 1 500 g of wheat flour (moisture content 13.0%) was packed in the same tray as in Example 3, fed into a custom oven (manufactured by Isuzu Seisakusho Co., Ltd.), and heat-treated at 110° C. for 60 minutes. The moisture content of the flour at this time is 3.6%.
The product temperature was 83°C. This product was then cooled and ground to obtain heat-treated flour. Comparative Example 2 Wheat flour was supplied to the same microwave as in Example 3 and heat-treated for 6 minutes. Immediately after irradiation, the product temperature was 140°C and the moisture content was 6.3%. Leave this flour as it is for 5 minutes (the product temperature after leaving is
130°C) and then cooled and ground to obtain heat-treated flour. Comparative Example 3 Flour was supplied to the same microwave as in Example 3 and heat-treated for 1.5 minutes. Immediately after irradiation, the product temperature was 85°C and the moisture content was 11.5%. This flour was immediately cooled and ground to obtain heat-treated flour. Comparative Example 4 Wheat flour was supplied to a microwave in the same manner as in Example 3 and heat-treated for 5 minutes. Immediately after irradiation, the product temperature was 125°C and the moisture content was 7.3%. After being left as it was for 10 minutes (product temperature after being left at 95°C), it was cooled and pulverized to obtain heat-treated wheat flour. Table 1 shows the analytical values of the heat-treated wheat flour and untreated wheat flour obtained in Examples 1 to 3 and Comparative Examples 1 to 4.
Shown below.
【表】
実施例の各々のアミロ糊化最高粘度が比較例に
比べて高いのは殿粉粒が健全であることを示唆し
ていると思われる。
試験例
実施例１〜３、比較例１〜４および未処理の小
麦粉を使用して下記配合にてシユー皮を製造し
た。
小麦粉 100重量部
粉末油脂 80 〃
全卵粉末 40 〃
α化殿粉 30 〃
カゼインナトリウム ６重量部
乳化剤 ２〃
食塩 ２〃
前記配合物100ｇに80℃の湯100mlを添加し、30
秒間攪拌混合して得られた生地を天板上に絞り出
し、オーブンにて200℃で20分間焼成してシユー
皮を得た。
得られたシユー皮の官能評価および比容積
（c.c.／ｇ）の測定結果を表３に示す。
官能評価の採点については表２に示した評価基
準表に基づいて行なつた。評価はパネラー数20人
によつて行ないその平均をとつた。[Table] The fact that the maximum amylogelatinization viscosity of each of the examples is higher than that of the comparative example seems to suggest that the starch grains are healthy. Test Example Using Examples 1 to 3, Comparative Examples 1 to 4, and untreated wheat flour, wheat flour was produced according to the following formulation. Wheat flour 100 parts by weight Powdered oil 80 〃 Whole egg powder 40 〃 Pregelatinized starch 30 〃 Sodium caseinate 6 parts by weight Emulsifier 2〃 Salt 2〃 Add 100 ml of 80℃ hot water to 100 g of the above mixture,
The dough obtained by stirring and mixing for seconds was squeezed onto a baking sheet and baked in an oven at 200° C. for 20 minutes to obtain a puff pastry. Table 3 shows the sensory evaluation and specific volume (cc/g) measurement results of the obtained shew skin. The sensory evaluation was scored based on the evaluation criteria table shown in Table 2. The evaluation was conducted by 20 panelists and the average was taken.
【表】
じ いた感じ じ
[Table] It felt like the same thing.
【表】【table】