JPH0789825B2 - Improved flour - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION [Industrial field of application] The present invention provides improved wheat flour having excellent confectionery properties, and more specifically,
The present invention relates to an improved wheat flour which is capable of producing cakes having a low texture after baking and having an excellent texture and volume.

[Conventional technology]

Conventionally, there is no sinking after baking, and many studies have been conducted to obtain confectionery such as sponge cakes and castellas having an excellent texture and volume, and for example, high-temperature heat-treated or chlorinated wheat flour is used as a raw material. How to use,
Method of using wheat flour which has been heat-treated in the presence of oxygen by adding saturated fatty acid or its monoglyceride (Japanese Patent Publication No. 51-
No. 38776), a method of giving a snack to sweets immediately after baking has been reported.

[Problems to be solved by the invention]

However, although the method of (1) can prevent the sinking after baking, it has the drawback that the volume of the confectionery becomes small and the internal phase and texture become poor. Therefore, the method of (2) must be treated at a high temperature for a long time. Therefore, there is a drawback that extra steps and equipment are required and the volume of the confectionery is further reduced, and the other method has a drawback that a special device is required in continuous production. It wasn't entirely satisfactory.

[Means for solving problems]

In such an actual situation, the present inventor has conducted diligent research to solve the above-mentioned drawbacks, and when wheat flour surface-treated with highly polar triglyceride is used as a raw material, there is no sinking after baking, and an excellent texture is obtained. The present invention has been completed by discovering that cakes having the following formula can be produced.

That is, the present invention, triglyceride containing 80% or more saturated triglyceride 0.02 to 1.0 wt% with respect to the flour
(Hereinafter, indicated in%) to provide an improved wheat flour having the surface of the wheat flour treated.

In the present invention, any wheat flour can be used, but soft flour is particularly preferable.

The triglyceride needs to contain 80% or more of saturated triglyceride whose fatty acid group is constituted by a saturated fatty acid, and the object of the present invention cannot be achieved with a triglyceride in which unsaturated triglyceride exceeds 20%. The fatty acid of the saturated triglyceride preferably has 16 or more carbon atoms. Examples of such triglycerides include hydrogenated vegetable oils such as tristearin, tripalmitin, 1-palmitodistearin, 2-stearodipalmitin, 1-stearo-2-myristo-palmitin, soybean oil or palm oil. Examples include cured products.

Surface treatment of wheat flour with triglyceride is carried out, for example, by heating or melting triglyceride or dissolving it in a solvent such as ethanol and mixing it by adding or spraying to the flour, and adhering or coating the triglyceride on the flour surface. . The amount of triglyceride attached or coated is preferably 0.02 to 1.0% (weight), particularly 0.03 to 0.1%, relative to the wheat flour, and if it is less than this, the effect of the present invention is insufficient, and if it exceeds 1.0%, vorium is obtained. I will not be able to.

Thus, the wheat flour surface-treated is cooled or the solvent is removed to obtain the improved wheat flour of the present invention.

Incidentally, in the present invention, phosphate (metaphosphoric acid, pyrophosphoric acid, tetraphosphoric acid, polyphosphoric acid), the addition of 0.3-1.0% of emulsifier of sucrose fatty acid ester sugar to wheat flour gives improved foaming stability. .

[Operation and effect of the invention]

The improved wheat flour of the present invention has an excellent effect that when a confectionery product is produced using the wheat flour, there is no sink after baking, and a product having an excellent texture and volume is obtained.

The details of this mechanism of action are not necessarily clear, but it is presumed that triglyceride modifies the polarity of the flour surface and accelerates gelation time.

〔Example〕

 Next, examples will be described.

Example 1 Light wheat flour (water content 14%) and tristearin were mixed in the ratio shown in Table 1 and placed in a Farino mixer (manufactured by Brabender), heated to 80 ° C. and mixed for 5 minutes. Then, this was taken out and cooled to room temperature to obtain surface-treated wheat flour.

Example 2 While spraying 3 kg of light wheat flour (water content 14%) with 1.5 g of soybean hydrogenated oil dissolved in 500 ml of ethanol, flow coating was performed in an atmosphere of 40 ° C. by a flow coater (manufactured by Grad Co., Ltd., West Germany). , Improved wheat flour (invention product 6) was obtained.

Example 3 Improved wheat flour (Invention Product 7) was obtained in the same manner as in Example 2 except that 1.5 g of tripalmitin was used in place of the hydrogenated soybean oil.

Example 4 Sodium polyphosphate was added to the improved wheat flour obtained in Example 2
5% was added and mixed to obtain improved wheat flour (Invention product 8).

Comparative Example Comparative products 4 to 7 were manufactured as follows.

Comparative product 4: 300 g light wheat flour (same as in Example 1) and tristearin.
Simply mixed without heating 3g.

Comparative product 5: 300 g of light wheat flour (same as that in Example 1) was heated with a Farino mixer at 80 ° C. for 5 minutes and then cooled to room temperature, and 0.3 g of tristearin was mixed therein.

Comparative product 6: Wheat flour obtained in the same manner except that 1.5 g of monostearin was used in place of the soybean hydrogenated oil of Example 2.

Comparative product 7: Soybean oil (iodine number 127 to 1 in place of the soybean hydrogenated oil of Example 2)
41) Wheat flour obtained in the same manner except that 1.5 g was used.

Test Example 1 Sponge cakes were produced using invention products 1 to 8 and comparative products 1 to 7, and the sponge cakes were examined for sinking, volume, internal phase, and texture. The results are shown in Table 2.

<Compound> Wheat flour 100g Sand sugar 100g Whole egg (net) 100g Water 40ml <Manufacturing method> Put all eggs in a bowl and mix well using a whipping machine,
Add sugar and use mixer at 30 ℃ for high speed (240 rpm)
For 8 to 9 minutes, 20 ml of water was added, and the mixture was whipped at high speed for 2 minutes. 20 ml of water was added thereto, and the mixture was bubbled at a high speed for 2 minutes and then at a medium speed (120 rpm) for 1 minute to obtain a cake seed. The specific gravity of the cake type was adjusted to 0.25 ± 0.01 at 30 ° C., put into a bowl, and flour was added to this and mixed 60 times. The dough is mixed in a short time and mixed with shijimoji so that the specific gravity of the dough is 0.
It was set to 45 ± 0.01. Parchment paper was laid on the bottom and inside of the baking mold, the dough was put into the baking paper, the surface was leveled, and baked in an oven at 190 ° C. for 30 minutes. Immediately after baking, the mold was taken out and cooled to room temperature.

Example 5 Tristearin was mixed with triolein in an amount of 20, 40, 60 and 80% to prepare a triglyceride mixture. Light flour (same as in Example 1) with triglyceride mixture
0.1% was mixed and the same operation as in Example 1 was carried out to obtain an expression-treated wheat flour.

Test Example 2 Using the flour obtained in Example 5, a sponge cake was produced in the same manner as in Test Example 1, and its sink, volume, internal phase, and texture were examined. The results are shown in Table 3.

Claims (1)

[Claims] 1. Improved wheat flour in which the surface of the flour is treated with 0.02 to 1.0% by weight of triglyceride containing 80% or more of saturated triglyceride with respect to the flour.