JPH0636706B2 - Improved wheat flour and its manufacturing method - Google Patents

Description

Description: TECHNICAL FIELD The present invention relates to improved wheat flour, for example, improved wheat flour having extremely excellent processability when producing breads, and a method for producing the same.

[Conventional technology]

Conventionally, as a method of obtaining wheat flour excellent in processing suitability of breads, for example, a method of selecting raw material wheat having good processing suitability and crushing it, an additive such as an oxidizing agent and a reducing agent is mixed with general wheat flour. Or a method in which vital gluten or the like is added to general wheat flour to strengthen the protein.

[Problems to be solved by the invention]

However, it is actually quite difficult to select wheat as a raw material having good processing suitability, and it is not possible to obtain sufficiently satisfactory processing suitable wheat flour by the method of adding other additives. It was

[Means for solving problems]

In this situation, the present inventor has conducted diligent research and found that the lipoxygenase activity, the foaming power, and the protein elution ratio to 70% ethanol (hereinafter referred to as the protein elution ratio) are all at least the characteristic values. It was found that the wheat flour of the above was excellent in the processability of breads. And
Wheat flour having such three physical properties does not exist in wheat flour obtained from natural wheat, and although it cannot be obtained by conventional methods for improving wheat flour, surprisingly, a large amount of water is added to the raw material flour. In addition, it was found that improved wheat flour having the above physical properties can be obtained by stirring and mixing until a specific time point and drying this mixture.

That is, the present invention has a lipoxygenase activity of 4.0 U /
It is intended to provide an improved wheat flour having physical properties of mg or more, a foaming power of 40 or more, and a protein elution rate of 45% or more in 70% ethanol.

In the present invention, the lipoxygenase activity means that measured by the following method.

Stock solution Twin (Tween) 20 0.12m, 50mM phosphate buffer (pH 7.0) 2.5m, 1N caustic soda 0.32m
, 100 μl of linoleic acid (purity 99% or more) was dissolved by sonication under stirring in a nitrogen gas stream, and when it became transparent, 50 mM phosphate buffer (pH 7.0) was added to bring the total volume to 50 m. Store at ℃.

Measurement sample solution i) Emulsion (obtained by mixing wheat flour and water) The emulsion was centrifuged at 15,000 rpm for 15 minutes to collect the supernatant, and 50 M acetate buffer (pH 5.2) was added to this. Dilute 10 times to make a measurement sample solution.

ii) Wheat flour (dry matter) 10 g of wheat flour was added to 50 mM phosphate buffer (pH 5.2) 100
In addition to m, stir for 20 minutes, leave at 4 ° C for 1 hour,
The supernatant is taken by decanting and further centrifuged for 10 minutes to obtain a supernatant as a measurement sample solution.

Assay method 2.5m of 50mM acetate buffer (pH5.2), 90μ of stock solution and 5μ of sample solution are incubated at 25 ° C, and the sample solution is added to the mixture of the buffer solution and stock solution to start the reaction. To do. Absorbance 2 at this time
The change amount of 34 nm for 1 minute is measured (measurement value A). The protein in the measurement sample solution is measured by the Kjeldahl method (protein B mg / m).

Lipoxygenase activity (U / mg) = A / B x 200 protein elution rate means 70% ethanol 20m added to 1g of sample, stirred with a homogenizer at 10,000 rpm for 3 minutes, and then centrifuged at 15,000 rpm for 20 minutes. The value obtained by measuring the protein amount of the supernatant by the Kjeldahl method was defined as X%, and the total protein amount Y% of the dried sample was calculated to obtain X / Y.
It is a value obtained by the formula of × 100.

In addition, the foaming power is defined as 50 mM acetate buffer (pH
5.2) Add 80 m and use a homogenizer to
Let Zm be the volume of bubbles when stirred at 000 rpm for 1 minute It is a value obtained by the equation.

The improved wheat flour of the present invention is, for example, 140 to 20 wheat flour.
Hydrolysis was performed at a concentration of 00% by weight, and the mixture was stirred and mixed. The lipoxygenase activity of the mixture was 4.0 u / mg or more, the foaming power of the dried product of the mixture was 40 or more, and the dry product of the mixture was 70% ethanol. Elution rate of protein to 45%
When the above is reached, stirring is terminated, and then the mixture is promptly dried to produce the product.

In the present invention, the raw material wheat flour is not particularly limited as long as it is generally used for producing breads and the like. Generally, flour has a lipoxygenase activity of 0.5 to
3.0 U / mg, foaming power 25-40, protein elution rate 35
~ 45%.

In order to carry out the method of the present invention, 140 to 20
0% by weight (hereinafter referred to simply as%), preferably 20
Add 0-500% water. If the water content is less than this range, the desired object cannot be achieved because efficient agitation cannot be performed, and if the water content is more than this range, the effect of agitation cannot be obtained and the object of the present invention cannot be achieved.

After the addition of water, the mixture is stirred and mixed, but this stirring and mixing must be carried out until the mixture has the following physical properties.

The lipoxygenase activity of the mixture is 4.0 U / mg or more. The foaming power of the dried product of the mixture is 40 or more. The protein elution rate of the dried product of the mixture is 45% or more. The stirring method can obtain all of the above physical properties The method is not particularly limited as long as it is a method, but a method in which an emulsion can be obtained in a short time using a high speed stirrer such as a homogenizer, a high speed mixer, and a disperser is particularly preferable.
The stirring time for obtaining an emulsion having the above-mentioned physical properties is experimentally determined by a combination of conditions such as the amount of water added and the stirring speed. That is, stirring is generally 100 to 1
It is performed at 50,000 rpm, and the stirring speed is 100 rpm for about 40 minutes or more, and at 10,000 rpm, about 5 minutes.
With stirring for a minute, an emulsion satisfying the above conditions is obtained.

When ascorbic acid, an oxidizing agent such as cystine, a pH adjusting agent such as citric acid, lactic acid, acetic acid, and an additive such as an enzyme such as protease, lipoxygenase, and amylase are added to the above-mentioned raw material wheat, the above-mentioned components can be stirred for a short time to It has high physical properties. The addition amount of this additive is 0.01 to 0.5% for the oxidizing agent and 0.001 to 0.001 for the enzyme with respect to the raw wheat.
The amount of 0.1% and the pH adjuster is preferably such that the pH of the mixture becomes 4.5 to 5.5.

The mixture thus stirred and mixed is dried as soon as possible. Examples of the drying method include freeze drying, spray drying, hot air drying, fluidized bed drying, and drum drying, and freeze drying and spray drying are particularly preferable.

〔The invention's effect〕

By replacing part or all of the conventional wheat flour with the improved wheat flour of the present invention, and producing breads by a conventional method, compared to the case of using conventional wheat flour, the volume is large, the internal phase, It is possible to obtain a product with extremely good texture and the like. That is,
In the case of the improved wheat flour produced without adding the above additives, 5 to 100% of the conventional wheat flour, and in the case of the improved wheat flour produced by adding the above additives, 3 to 70% of the conventional wheat flour. Substitution with the improved flour of the present invention gives the best results.

〔Example〕

 Next, examples will be described.

Example 1 200 parts of water and 0.2 parts of citric acid were added to 100 parts by weight of raw wheat flour (water content 14.0%) (hereinafter referred to as "parts"), and the mixture was mixed with a homogenizer at a rotation speed of 4000 rpm for 30 minutes to obtain pH 5.0. A milky substance was obtained. Then, this milky substance was freeze-dried as soon as possible to obtain 89 parts of improved wheat flour (water content 5%) excellent in processability of breads.

The lipoxygenase activity was 0.6 U /
mg, and was 17.4 U / mg at the end of mixing.

Further, the foaming power and the protein elution rate of the raw material flour and the flour of the present invention were as follows.

Example 2 To 100 parts of raw wheat flour (water content 14.0%), 140 parts of water and 0.5 part of ascorbic acid were added, and mixed for 40 minutes at a rotation speed of 126 rpm using a bread-making mixer to obtain a mixture of pH 5.0. It was Then, this mixture was freeze-dried as soon as possible to obtain 90 parts of improved wheat flour (water content 4.8%) excellent in processability of breads.

The lipoxygenase activity was 2.9 U / at the start of mixing.
mg and 9.2 U / mg at the end of mixing.

Further, the foaming power and the protein elution rate of the raw material flour and the flour of the present invention were as follows.

Example 3 2000 parts of water and 0.5 part of ascorbic acid were added to 100 parts of raw wheat flour (water content 14.2%), and the mixture was mixed with a homomixer at a rotation speed of 10000 rpm for 10 minutes to obtain pH 5.0.
A milky substance was obtained. Then, this milky substance was spray-dried as soon as possible to obtain 84 parts of improved wheat flour (water content: 4.5%) excellent in processability of breads.

The lipoxygenase activity was 1.5 U /
mg and 10.4 U / mg at the end of mixing.

Further, the foaming power and the protein elution rate of the raw material flour and the flour of the present invention were as follows.

Example 4 500 parts of water was added to 100 parts of raw wheat flour (water content 14.2%), and a homogenizer was used to rotate at 2 rpm at 4000 rpm.
Mixing for 0 minutes gave a milk with a pH of 5.8. Then, this milky substance was freeze-dried as soon as possible to obtain 89 parts of improved wheat flour (water content 4.6%) excellent in processability of breads.

The lipoxygenase activity was 0.6 U / mg at the start of mixing.
It was 5.4 U / mg at the end of mixing.

Further, the foaming power and the protein elution rate of the raw material flour and the flour of the present invention were as follows.

Test Example 1 Using the improved wheat flours obtained in Examples 1 to 4 in which 40% of the wheat flour in the following formulation (direct kneading method) was replaced, mountain breads were obtained by a conventional method. In addition, a comparative example was prepared in the same manner by using wheat flour that was not replaced.

The quality of the obtained bread was evaluated by 10 panelists based on the evaluation standard table shown in Table 1, and the average result is shown in Table 2 together with the measurement result of the volume of the bread.

(Compound) Wheat flour 100 parts Yeast 3 parts Yeast food 0.1 parts Skim milk powder 2 parts Food salt 2 parts Sand sugar 5 parts Shyotoning 5 parts Test Example 2 Table 3 shows the quality and volume of the bread in the same formulation as in Test Example 1 except that the wheat flour in the formulation was replaced with the improved wheat flour obtained in Example 1 at the ratio shown in Table 3. The quality evaluation was performed in the same manner as in Test Example 1.

Claims (2)

[Claims] 1. A lipoxygenase activity of 4.0 U / mg or more,
Improved wheat flour having physical properties such as a foaming power of 40 or more and a protein elution ratio to 70% ethanol of 45% or more 2. Wheat flour is hydrolyzed in an amount of 140 to 2000% by weight and mixed with stirring, and the mixture has a lipoxygenase activity of 4.0 U / mg or more, and a dried product of the mixture has a foaming power of 40 or more, and A method for producing improved wheat flour, characterized in that stirring is stopped when the elution rate of protein in 70% ethanol of the dried product of the mixture reaches 45% or more, and then the mixture is promptly dried.