CN116507207A - Method for producing heat-treated wheat flour - Google Patents

Abstract

The present invention relates to a method for producing heat-treated wheat flour, wherein 100 parts by mass of wheat flour having an amylose content of 25% or less and 30 to 45 parts by mass of water having a temperature of 70 ℃ or higher are mixed to obtain a mixture, and the mixture is heated at an atmospheric temperature of 100 ℃ or higher and less than 120 ℃ for 3 to 60 seconds to obtain heat-treated wheat flour having a gelatinization degree of 50 to 95%. Preferably, the mixture of the wheat flour and the water at the above temperature is set to a temperature of more than 100 ℃ and not more than 110 ℃ by the above heat treatment. Preferably, heat-treated wheat flour for producing baked goods or for producing flour is used as the heat-treated wheat flour.

Description

Process for producing heat-treated wheat flour

technical field

The present invention relates to a method for producing heat-treated wheat flour used in the production of baked foods such as bread and confectionery, and noodles.

Background technique

Conventionally, the production method of the heat-processed wheat flour used for a bakery product etc. is known by adding water and heating wheat flour (for example, patent document 1).

With regard to baked goods such as bread and confectionery, products characterized by various flavors and textures due to the diversification of preferences are being sold in the market. Among them, in recent years, expectations for a moist and chewy food texture (hereinafter also referred to as "moist and chewy") have increased.

Conventionally, various methods of providing a moist or chewy food texture to baked goods such as bread and confectionery have been proposed.

For example, Patent Document 2 describes a method for producing pulverized heat-treated wheat flour, which has the following steps: as pulverized heat treatment capable of producing a baked food that has a moist and/or chewy texture and is less prone to deterioration over time. For wheat flour, 20 to 55 parts by mass of water and/or steam at 70°C or higher are mixed with 100 parts by mass of wheat flour to obtain a mixture, and the mixture is heated at an atmospheric temperature of 80°C to 120°C for 3 seconds to 60 Seconds, the temperature of the mixture is brought to 80° C. to 100° C., and then the pulverization step is performed.

prior art literature

patent documents

Patent Document 1: Japanese Patent Laid-Open No. 2003-061600

Patent Document 2: WO2021/095827A1

Contents of the invention

However, in the prior art including Patent Documents 1 and 2, while obtaining a moist and chewy texture, depending on the type of baked food, the texture of the baked food decreases with long-term freezing. The fact that food texture deteriorates due to refrigeration has not yet been sufficiently studied.

The object of the present invention is to provide a heat-treated wheat flour that can efficiently produce a moist and chewy texture (hereinafter, also simply referred to as "moist and chewy") in bread and the like, and that can be used even when baking pancakes. It is easy to maintain the texture of baked goods such as relatively brittle baked goods in the case of long-term frozen storage, and this heat-treated wheat flour is also suitable for making noodles.

The present invention is a method for producing heat-treated wheat flour, wherein 100 parts by mass of wheat flour having an amylose content of 25% or less is mixed with 30 to 45 parts by mass of water above 70°C to obtain a mixture, and the mixture is obtained at 100°C or more and Heating at an atmosphere temperature of less than 120° C. for 3 seconds to 60 seconds to obtain heat-treated wheat flour with a degree of gelatinization of 50% to 95%.

Detailed ways

Hereinafter, the present invention will be described based on its preferred embodiments. In this specification, heat-treated wheat flour refers to heat-treated wheat flour.

First, the manufacturing method of the heat-processed wheat flour of this invention is demonstrated. In the method for producing heat-treated wheat flour of the present invention, 100 parts by mass of wheat flour having an amylose content of 25% or less and 30 to 45 parts by mass of water at 70°C or higher are mixed to obtain a mixture. Heating at ambient temperature for 3 to 60 seconds to obtain heat-treated wheat flour with a gelatinization degree of 50% to 95%.

One feature of the method for producing heat-treated wheat flour of the present invention is that wheat flour having an amylose content of 25% or less is used as a raw material. The inventors of the present invention conducted intensive studies to find out that when wheat flour with an amylose content of 25% or less is used, and water at a predetermined temperature or higher is used in a predetermined amount, and heat treatment is performed for a predetermined time to make the degree of gelatinization within a predetermined range, Even in baked goods that tend to become brittle, such as scones, the problem of deterioration in texture due to long-term freezing can be suppressed, and the texture of noodles after refrigeration can be improved. Furthermore, in the present invention, the moist and chewy food texture of the obtained bread is particularly excellent. For example, as shown in the comparison between Comparative Example 6 and Example 1, according to this production method, even at the same degree of gelatinization, an excellent effect can be exhibited by using wheat flour having an amylose content of a predetermined value or less.

The wheat flour used in the present invention has an amylose content of 25% or less from the viewpoint of moist and chewy properties of amylose-poor starch and easy gelatinization by heat treatment. In addition, the amylose content means the amylose content in the starch of wheat flour.

As wheat flour with an amylose content of 25% or less, "Tsurupikari", "Chikugoizumi", "Nebarigoshi", "Nishihonami", "Ayahikari", "Iwainodaichi", "Yumeseiki", "Kinuazuma", "Kanto No. 107" can be used "Wheat flour obtained by milling low-amylose wheat. Examples of such wheat flour of low-amylose wheat include wheat flour derived from wheat in which expression of any two of the amylose-synthesizing genes Wx-A1, Wx-B1, and Wx-D1 has been deleted. As the wheat flour having an amylose content of 25% or less, one or more kinds of wheat flour derived from these low-amylose wheats can be used in a proper mixture.

Other than the wheat flour having an amylose content of 25% or less, there is waxy wheat flour. Wheat used for this waxy wheat flour is produced, for example, by deleting the expression of the Wx-A1 gene and the Wx-B1 gene and maintaining the expression of the Wx-D1 gene according to the method described in JP-A-6-125669 The competent hexaploids are mated with the hexaploids whose expression of only the Wx-D1 gene is missing to obtain the first-generation hybrid individuals, which are self-fertilized to make the second-generation hybrid individuals, which are selected from the above three genes The amylose content is 0 for those lacking expression. In addition, it is mated with japonica wheat according to a conventional method, and then screened to obtain waxy wheat with an amylose content of less than 10%. In the present invention, as the wheat flour having an amylose content of 25% or less, wheat flour derived from waxy wheat having an amylose content of 10% or less can be used.

The amylose content of the wheat flour used in the present invention is preferably 0 to 25%, particularly preferably 0 to 20%, from the viewpoints of chewy and moist texture, freezing resistance, and refrigeration resistance.

In the present invention, the proportion of wheat flour of a wheat variety having an amylose content of 25% or more in the wheat flour used as the raw material of the heat-treated wheat flour is preferably 50% by mass or more, particularly preferably 75% by mass, from the viewpoint of the above-mentioned improvement in texture. % or more may be 100% by mass.

In the present invention, water heated to a predetermined temperature or higher is mixed with wheat flour having the above-mentioned specific amylose content to obtain a mixture, and the mixture is heat-treated. Hereinafter, the process of mixing water and wheat flour to obtain a mixture is also called mixing process. For example, Patent Document 1 describes that a mixture of water and wheat flour is heat-treated, but does not describe that water mixed with wheat flour is previously heat-treated. On the other hand, in the present invention, by heat-treating a mixture of wheat flour and water heated to a predetermined temperature or higher, the starch in the wheat flour The gelatinization of is significantly promoted, and since it is applied to the heating of wheat flour with a specific amylose content under prescribed conditions, a moist and chewy texture in bread and freeze resistance in scones, etc. are obtained, The effect of all characteristics of the cold resistance of the surface is excellent. Specifically, the water added to the wheat flour is heated to 70°C or higher, preferably 75°C or higher, more preferably 80°C or higher. By setting the water temperature of the water mixed with wheat flour at 70° C. or higher, the baked food has an excellent moist and chewy food texture, and it is also easy to obtain the freeze resistance of scones and the like and the freeze resistance of noodles. The water temperature described in this specification means the water temperature under normal pressure, and the upper limit is usually 100°C.

In the mixing process, the mixture of wheat flour and water at a predetermined temperature or higher does not need to be a homogeneous mixture, but only needs to be in a mixed state. In addition, in this specification, the process of mixing wheat flour and water to obtain a mixture of wheat flour and water at a predetermined temperature or higher does not necessarily require operations for homogenization such as stirring. However, the homogenization treatment such as stirring when obtaining the mixture of wheat flour and the above-mentioned water is not excluded from the present invention, and can be appropriately performed according to the application, quality, etc. of the heat-treated wheat flour required. The mixture of wheat flour and water can be obtained by adding the above-mentioned water to the wheat flour, and can also be obtained by adding the above-mentioned water to the above-mentioned water. However, the addition of the above-mentioned water to the wheat flour is considered from the aspects of uniformity and simplicity of mixing and stirring. is advantageous.

In the manufacturing method of the heat-processed wheat flour of this invention, in the said mixing process, the quantity of the said water mixed with wheat flour is a predetermined quantity. The quantity of the water of 70 degreeC or more mixed with wheat flour must be 30-45 mass parts with respect to 100 mass parts of wheat flour. By making the amount of water added 30 parts by mass or more, gelatinization of starch in wheat flour proceeds sufficiently, and moist and chewy good food texture can be obtained. On the other hand, by setting it at 45 parts by mass or less, it is possible to prevent the decrease in productivity caused by the wheat flour becoming doughy, and to suppress stickiness during bread making due to excessive gelatinization of starch in the wheat flour, which has excellent workability. advantage. The quantity of the water mixed with wheat flour is more preferably 30 to 40 parts by mass, and still more preferably 32 to 38 parts by mass with respect to 100 parts by mass of wheat flour.

In addition, in the present invention, it is not necessary to use emulsifiers, fatty acids, oils, etc. during the heat treatment of wheat flour, and when they are added, the emulsifiers, fatty acids, and oils are preferably less than 0.05% by mass, more preferably less than 0.05% by mass, more preferably It is an extremely trace amount of less than 0.01% by mass, more preferably less than 0.005% by mass.

In the mixture, the total amount of components other than wheat flour and water is preferably 2.0% by mass or less, more preferably 1.0% by mass or less, based on the total amount of wheat flour.

As described above, the mixture obtained by mixing water and wheat flour at a predetermined temperature is heated at an atmospheric temperature of 100° C. to 120° C. for 3 seconds to 60 seconds (hereinafter, this treatment may be simply referred to as “heat treatment”). The "atmosphere temperature" mentioned here is the air temperature of the space around the mixture (wheat flour) which is the object to be heated, not the temperature of the object itself (the temperature of the mixture). By setting the atmospheric temperature to 100° C. or higher and heating time to 3 seconds or longer, starch in wheat flour can be easily and sufficiently gelatinized. In addition, when the atmosphere temperature is lower than 120°C and the heating time is 60 seconds or less, there is an advantage of suppressing excessive gelatinization of starch and denaturation of protein. From this viewpoint, the heating time is preferably 4 seconds to 30 seconds, or 4 seconds to 15 seconds. In addition, the atmospheric temperature is preferably 100°C to 110°C or lower. Moreover, in this invention, mixing of wheat flour and moisture may be performed simultaneously with heating, and may heat after mixing. For example, wheat flour and water can be mixed together with heating by separately throwing wheat flour and water into a container whose internal atmosphere has been heated in advance. At this time, the start of the heating time is when wheat flour and water are put into the container.

In the method for producing heat-treated wheat flour of the present invention, it is preferable to set the temperature of the mixture to 110°C or higher, more preferably 101°C to 110°C, in the heat treatment. By setting the temperature of the mixture to 110°C or higher in the heat treatment, in addition to smoothly obtaining wheat flour with a degree of gelatinization described later, a moist and chewy texture, freezing resistance of scones, etc., The refrigeration resistance of the noodles is also particularly excellent. In paragraph [0018] of Patent Document 2, it is described that "By setting the temperature of the mixture to 100°C or less, in addition to obtaining a moist and chewy good texture, it is possible to obtain Also an excellent bakery product." However, as a result of research conducted by the present inventors, it has been found that wheat with a specific amylose content can be gelatinized at a predetermined level by heating the mixture so that the temperature exceeds 100°C and is 110°C or less. In the case of a certain degree, a particularly excellent taste improvement effect can be obtained.

In the method for producing heat-treated wheat flour according to the present invention, the temperature of the mixture may exceed 100° C. and be 110° C. or less even only once during the heat treatment. For example, the temperature of the mixture may be measured at the end of the heat treatment, but as mentioned above, as long as it exceeds 100°C and is 110°C or less even once during the heat treatment, the temperature of the mixture after the heat treatment may exceed 100°C And it is out of the range of 110°C or lower. In order to set the temperature of the mixture within the above-mentioned range, the temperature and amount of water mixed with the wheat flour in the above-mentioned mixing treatment can be set within the above-mentioned range, and the temperature can be adjusted from the time when the wheat flour and water are mixed to the time when the heat treatment starts. Furthermore, the atmosphere temperature and heating time during the heat treatment are set within the above-mentioned ranges. In addition, during the heat treatment, the flow rate of heated water vapor circulating inside the container can be adjusted.

In order to make the temperature of the mixture at the end of heating fall within the range described later, it is preferable that the mixing of wheat flour and water at a predetermined temperature and the heat treatment be performed continuously. Continuous means, for example, that the mixing of wheat flour and water at a predetermined temperature is carried out within a few seconds until heating starts, including the above-mentioned cases where wheat flour and water are separately put into a container whose internal atmosphere has been heated in advance. In addition, when measuring the temperature of the above-mentioned mixture in a heat treatment device, for example, in the case of using a device that heats while transferring the contents from the inlet to the outlet in the container through an internal extruder during the heat treatment, the The temperature of the mixture is set to the temperature of the mixture at the outlet.

The heat treatment of the present invention can be performed without particular limitation using a known heating apparatus, but it is preferable to use an apparatus capable of adding water for heat treatment in order to gelatinize starch in wheat flour. The heat treatment can be performed, for example, using a known heating device such as an autoclave or a steam oven. An example of the heat treatment of the present invention includes enclosing wheat flour and water at a predetermined temperature or higher in an airtight container capable of heating such as an aluminum bag or a heat jacket, and heating under pressure. Before the introduction of wheat flour and water, the internal atmosphere of the airtight container may be preheated to a desired temperature. In addition, a stirring mechanism may be appropriately provided inside the airtight container. Alternatively, pressurization may be performed by heated water vapor in a closed container. In addition, as another example of the heat treatment of the present invention, wheat flour and water are introduced into an airtight container, and the mixture is stirred as necessary, and simultaneously with the introduction or before or after the introduction (preferably after the introduction) Simultaneously or before this introduction), the process of introducing saturated water vapor into the container and heating under pressure (the amount of saturated water vapor in this case does not include the amount of water added to wheat flour at 70°C or higher amount). These treatments can be carried out, for example, using single-screw or twin-screw extruders.

In addition, when introducing water vapor into the container and performing heat treatment under pressure, the flow rate of water vapor is usually adjusted within the range of 40 to 130 kg/h, preferably within the range of 70 to 100 kg/h. The "under pressure" mentioned here refers to the state of pressurization mainly by the steam filled in the container, and does not refer to the case where an object such as an extruder (corresponding to a screw included in an extruder) is put into a pressurized state. The case where the raw material wheat is brought into a pressurized state by being brought into contact with the raw material wheat.

In the method for producing heat-treated wheat flour of the present invention, it is preferable to pulverize the obtained heat-treated wheat flour after heat-treating the mixture containing wheat flour and heated water as described above. In the present invention, after the heat treatment, it is preferable to pulverize the heated mixture without passing through the granulation step. The granulation process refers to a process of forming the heated mixture into granules to form dough granules. As an example of the granulation process, a granulation process using an extrusion granulator, a mixing granulator, etc. is mentioned. In addition, after the heated mixture is stretched by two rolls, the stretched dough is cut and granulated, or when a kneader is used in the above-mentioned heat treatment, the kneader The extruded mixture is chopped into smaller, pelletized steps. The particle size of the dough particles is 1 mm to 50 mm, preferably 5 mm to 20 mm. In the present invention, by pulverizing the heated mixture without passing through the granulation step, there are advantages of shortening the production time and saving the space of the production equipment.

When pulverizing the heat-treated wheat flour obtained by heat treatment, the method of pulverization treatment is not particularly limited, and known methods can be used, for example, roll pulverization, impact pulverization, jet pulverization, pin mill pulverization, etc., but Among them, pin mill pulverization or jet pulverization can be preferably used.

In addition, in the present invention, the heat-treated wheat flour may be subjected to drying treatment before pulverization of the heat-treated wheat flour. As described above, since heat-treated wheat flour is usually in a wet state, it can be more properly ground by drying it before grinding. The drying treatment can be performed by known methods such as rack drying, hot air drying, and fluidized bed drying. In addition, drying may be performed simultaneously with pulverization. In addition, when the heat-treated wheat flour is not dried before pulverization, it is preferable to dry it after pulverization to improve storage stability. From the viewpoint of suppressing starch gelatinization and protein denaturation of the heat-treated wheat flour, the drying temperature during drying is preferably 6 hours to 24 hours at 30°C to 70°C for low-temperature drying, and 100°C to 180°C for high-temperature drying. It is preferably 5 seconds to 120 seconds, more preferably 40°C to 60°C for low-temperature drying, and more preferably 120°C to 160°C for high-temperature drying.

The gelatinization degree of the heat-treated wheat flour obtained in the present invention is 50%-95%. Heat-treated wheat flour has the advantage of obtaining a moist and chewy texture for bread by making the degree of gelatinization 50% or more, and preventing the deterioration of the texture of dough products such as scones during frozen storage. In addition, it can also Prevent surface aging resistance. Heat-treated wheat flour has the advantage of preventing reductions in productivity and bread-making workability by reducing the degree of gelatinization to 95% or less, preventing stickiness due to excessive gelatinization of starch. From this viewpoint, the degree of gelatinization of heat-treated wheat flour is preferably 50% to 95%, more preferably 65% to 90%. The degree of gelatinization is measured by the β-amylase-pullulanase method, specifically, it can be measured by the following method.

＜Measuring method of gelatinization degree＞

(A) Reagent

The reagents used are described below.

1. 0.8M acetic acid-Na acetic acid buffer

2. 10N sodium hydroxide solution

3. 2N acetic acid solution

4. Enzyme solution: 0.017 g of β-amylase (Nagase Chemtex Corp. #1500) and 0.17 g of pullulanase (Hayashibara Biochemical Research Institute, 31001) were dissolved in the above-mentioned 0.8M acetic acid-acetic acid Na buffer solution and The substance obtained by making 100ml.

5. Inactivated enzyme solution: prepared by boiling the above enzyme solution for 10 minutes.

6. Somogyi's reagent and Nelson's reagent (reagents for measuring the amount of reducing sugar)

(B) Measurement method

1. Grind the wheat flour with a homogenizer to make it under 100 mesh. 0.08 to 0.10 g of the pulverized wheat flour was collected in a glass homogenizer.

2. Add 8.0 ml of desalted water thereto, and disperse by moving the glass homogenizer up and down 10 to 20 times.

3. In two 25ml volume test tubes with scale, respectively take 2ml of the above-mentioned dispersion solution of 2, one with 0.8M acetic acid-acetic acid Na buffer solution to volume, as the test area.

4. Add 0.2ml of 10N sodium hydroxide solution to the other root and react at 50°C for 3-5 minutes to make it completely gelatinized. Then, 1.0 ml of 2N acetic acid solution was added to adjust the pH to around 6.0, and then the volume was constant with 0.8 M acetic acid-acetic acid Na buffer solution to form a gelatinization zone.

5. Take 0.4 ml of the test solution in the test area and the gelatinization area prepared in the above 3. and 4. respectively, add 0.1 ml of the enzyme solution therein, and carry out the enzyme reaction at 40° C. for 30 minutes. At the same time, as a blank, a sample to which 0.1 ml of an inactivated enzyme solution was added instead of the enzyme solution was prepared. The enzyme reaction was carried out while stirring the reaction liquid from time to time.

6. Add 0.5 ml of Somogyi reagent to 0.5 ml of the above-mentioned reacted liquid, and boil for 15 minutes in a boiling bath. After boiling and cooling in running water for 5 minutes, 1.0 ml of Nelson's reagent was added, stirred, and left to stand for 15 minutes.

7. Next, after adding 8.00 ml of desalted water, it was stirred, and the absorbance at 500 nm was measured.

(C) Calculation of gelatinization degree

The gelatinization degree was calculated by the following formula.

Degree of gelatinization (%)=(decomposition rate of test solution)/(decomposition rate of complete gelatinization test solution)×100=(A-a)/(A'-a')×100

In the formula, A, A', a and a' are as follows.

A = absorbance of test area

A' = absorbance in the gelatinization zone

a = Absorbance of the blank in the test area

a' = Absorbance of the blank in the gelatinization zone

The heat-treated wheat flour of the present invention can be used for various food applications through secondary processing, and baked foods are exemplified as typical applications. The baked food mentioned in the present invention refers to a fermented or non-fermented dough obtained by adding yeast or expansion agent, water, salt, granulated sugar and other auxiliary materials to it as the main raw material, and the dough is used for baking. , steamed, fried and other heat-treated foods. Breads, confectionery, etc. are mentioned as an example of the baked food to which this invention is applicable. Examples of breads include staple bread, baguette, sausage bread, baguette, croissant, pizza and the like. Examples of confectionery include donuts, dorayaki, sponge cakes, butter cakes, scones, pancakes, muffins, and cookies. In addition, examples of baked goods that tend to become brittle when frozen include staple bread, baguette, sausage bread, baguette, pizza, etc. among breads, and scones, dorayaki, and sponge bread among desserts. , butter cakes, scones, crepes, muffins and more.

Moreover, as noodles, udon noodles, Chinese noodles, pasta, etc. are mentioned.

The heat-treated wheat flour obtained in the present invention is preferably used for bakery or noodle, for example, it can be used as a raw material for bakery mix or noodle mix.

The bakery mix and noodle mix obtained in the present invention contain heat-treated wheat flour obtained by the method for producing heat-treated wheat flour of the present invention. The inventors of the present invention have found that baked goods having a moist and chewy texture for bread and high freeze resistance for pancakes can be obtained by using heat-treated wheat flour obtained by the method for producing heat-treated wheat flour of the present invention. Moreover, by using the heat-processed wheat flour obtained by the manufacturing method of the heat-processed wheat flour of this invention, the noodle excellent in refrigeration resistance can be obtained.

The baked food mix and noodle mix obtained in the present invention contain non-heat-treated wheat flour in addition to the heat-treated wheat flour obtained by the production method of the heat-treated wheat flour of the present invention. considerations are preferred. As non-heat-treated wheat flour, untreated wheat flour that has not been heat-treated can be used, for example, strong flour, quasi-strong flour, medium flour, thin flour, hard wheat flour, etc. can be used alone or in combination. Two or more. As the non-heat-treated wheat flour, wheat flour made of either foreign or domestic wheat as a raw material can be used. In particular, when domestic wheat flour is used as a raw material for heat-treated wheat flour, it is preferable to use wheat flour made of foreign wheat as a raw material as non-heat-treated wheat flour from the viewpoint of availability.

When the bakery mix and the noodle mix obtained in the present invention contain non-heat-treated wheat flour, the compounding amount of the heat-treated wheat flour obtained in the present invention is preferably 1 mass parts in total of 100 mass parts of the heat-treated wheat flour and the non-heat-treated wheat flour. Parts to 40 parts by mass. By making the compounding quantity of the heat-processed wheat flour obtained by this invention 1 mass part or more, it becomes easy to acquire the improvement effect of food texture in baked goods and noodles. By making the compounding quantity of this heat-processed wheat flour 40 mass parts or less, confectionery/bread making property/noodle making property will become favorable. From these points of view, regarding the compounding amount of the heat-treated wheat flour obtained in the present invention in the bakery compound and the noodle compound, the compounding amount of the heat-treated wheat flour is 100 parts by mass of the total of the heat-treated wheat flour and the non-heat-treated wheat flour. The amount is more preferably 5 to 40 parts by mass, and still more preferably 10 to 40 parts by mass.

From the standpoint of the high effect of making workability, texture, appearance, and internal phase good, in the bakery mix and noodle mix of the present invention, the total of heat-treated wheat flour and non-heat-treated wheat flour obtained in the present invention is 100% by mass. Among the parts, the amount of the non-heat-treated wheat flour is preferably 60 to 99 parts by mass, more preferably 65 to 95 parts by mass, even more preferably 70 to 90 parts by mass.

In addition, the ratio of the total amount of the heat-treated wheat flour obtained in the present invention to the non-heat-treated wheat flour in the bakery mix and noodle mix is preferably 50% by mass or more, more preferably 55% by mass or more, particularly preferably 60% by mass above. In particular, the above-mentioned amount is preferable for general bread applications, confectionary applications such as pancakes, and noodle applications, in view of the high effect of improving handleability, texture, appearance, and internal phase.

The mix for baked goods and the mix for noodles may contain other components other than the heat-treated wheat flour and non-heat-treated wheat flour obtained in the present invention. Examples include grain flours other than wheat flour such as rye flour, barley flour, buckwheat flour, rice flour, soybean flour, and corn flour; Processed starches treated with chemical modification, esterification, cross-linking, oxidation, etc.; sodium bicarbonate, baking powder, ammonium carbonate, ammonium bicarbonate, ammonium chloride and other swelling agents or yeast; salad oil and other oils; sugar and other sugars; Eggs, egg whites, egg yolks, etc.; dairy products such as milk, skim milk powder, butter, etc.; salts such as table salt; emulsifiers, thickeners, sour agents, spices, spices, coloring materials, fruit juices, fruits, vitamins, brine, etc. , one of them can be used alone or two or more can be used in combination. These other ingredients can be mixed together when the heat-treated wheat flour and non-heat-treated wheat flour obtained in the present invention are mixed, and can also be pre-mixed in one of the above-mentioned heat-treated wheat flour and non-heat-treated wheat flour, or can be mixed in the above-mentioned heat-treated wheat flour and non-heat-treated wheat flour. Mix and then mix.

As mentioned above, the present invention has been described based on the preferred embodiments thereof, but the preferred configurations described in the above or following examples may be combined with other arbitrary preferred configurations described above or below. In addition, the preferred configurations described here do not care about the grades of more preferable, particularly preferable, etc., and any grades of preferred configurations can be combined with any grades of preferred configurations.

Example

Although Examples are given to demonstrate this invention concretely, this invention is not limited to the following Examples. In addition, in each example and comparative example, the water vapor temperature in the container was set in the range of 90 to 130° C., the pressure in the container was set in the range of gauge pressure in the range of 10 to 100 kPa, and the water vapor flow rate was set to the above-mentioned within range.

(Comparative examples 1 to 3)

The ground material of the wheat with the name shown in Table 1 was used as the wheat flour of the comparative example. In addition, "1CW" is the abbreviation of "No.1Canada Western", "WW" is "Western White", and "ASW" is "Australian Standard White".

(Examples 1-4, 6, Comparative Examples 4-7)

The airtight container provided with a heat jacket and a single-screw extruder was brought to the atmospheric temperature shown in Table 1 in advance. Specifically, the airtight container was heated from the outside with a heat jacket using steam as a heat source, and the atmospheric temperature in the container was brought to the temperature described in Table 1.

Next, wheat flour obtained by milling wheat of the kind and name listed in Table 1 was prepared. The amylose content of wheat flour is shown in Table 1.

Water heated to 80° C. was prepared in an amount described in Table 1 with respect to wheat flour. Wheat flour and the above-mentioned heated water were added and mixed in the airtight container, heated for 5 seconds in the airtight container set at the predetermined atmospheric temperature, and discharged from the airtight container. The temperature of the mixture at the end of heating (the temperature of the mixture at the outlet of the closed container) was the temperature shown in Table 1. The heat-treated mixture was dried by rack drying at 50° C. for 12 to 24 hours without going through the granulation step so that the moisture content became 10% by mass to 14% by mass, and then the heat-treated wheat flour was pulverized by a pin mill, The mixture particles were recovered as pulverized heat-treated wheat flour. The degree of gelatinization of the obtained pulverized heat-treated wheat flour was measured by the method described above. In addition, saturated water vapor was introduced into the container during the heat treatment, and the mixture was heated under pressure. In order to set the temperature of the mixture at the end of the heating to the temperature in Table 1, the flow rate of the water vapor in the container was measured. Adjustment.

(Example 5)

In Example 1, the temperature of the mixture at the end of heating (the temperature of the mixture at the outlet of the closed container) was changed to 100° C. or lower (95° C.) by adjusting the flow rate of water vapor in the container. Identical to Example 1. The degree of gelatinization of the obtained pulverized heat-treated wheat flour was measured by the method described above.

(Test example 1)

Using the pulverized heat-treated wheat flour of Examples 1 to 6 and Comparative Examples 4 to 7, or the wheat flour of Comparative Example 1, staple bread, which is a kind of baked food, was produced by the following method.

In the mixing bowl of a commercially available bread-making mixer (manufactured by Dalton Co., Ltd., universal mixer model 5DM-03-r), 320 g of Million (Nissin Milling Co., Ltd.), which is a non-heat-treated strong powder, 80 g of heat-treated wheat flour to be evaluated or 80 g of wheat flour of Comparative Example 1, 8 g of salt, 32 g of sugar, 9.2 g of raw yeast ("Oriental Yeast" manufactured by Oriental Yeast Industry), 0.4 g of fermented food ("C Yeast Food" manufactured by Oriental Yeast Industry) , and an appropriate amount of water, a mixing step was carried out to prepare bread dough.

Specifically, after mixing at a low speed for 4 minutes, it was mixed at a high speed for 2 minutes, and after adding 16 g of fats and oils, it was mixed at a low speed for 4 minutes, and then kneaded at a high speed for 1 minute (kneading temperature 27° C.). After fermenting the bread dough obtained in this way for 1 hour under the conditions of temperature 27° C. and relative humidity 75%, it was divided into 450 g and rounded. into staple bread molds. Then, final fermentation was performed for 60 minutes (in an atmosphere with a temperature of 38° C. and a relative humidity of 85%), and then baked at a temperature of 200° C. for 30 minutes to obtain staple food bread.

After the obtained staple bread was left to stand at 4° C. for 1 day, the food texture of the obtained staple bread was evaluated by 10 special panelists based on the following evaluation criteria. Table 1 shows the average of the evaluation scores of the panelists.

(evaluation criteria of texture of staple food bread)

5 points|pieces: Moist and chewy food texture is sufficient as a whole, and taste and texture are favorable.

4 points: Moist and soft texture may be partially lacking, but it has moist and chewy food texture as a whole, and there is no problem with taste and texture.

3 points|pieces: Moist feeling and chewy feeling are sensed a little.

2 points|pieces: There is little moist feeling and a chewy feeling as a whole, and it is slightly dry.

1 point: The overall food texture is excellent or dry, and the taste and food texture are bad.

(Test example 2)

Using the pulverized heat-treated wheat flour of Examples 1 to 6 and Comparative Examples 4 to 7, or the wheat flour of Comparative Example 2, scones which are a type of baked food were produced by the following method.

As a powder raw material, after mixing 40 g of Flour (Nissin Flour Co., Ltd.) which is non-heat-treated thin powder, 10 g of heat-treated wheat flour as an evaluation object, or 10 g of wheat flour of Comparative Example 2, 12.5 g of sugar, and 2.5 g of baking powder, the Add 5g of salad oil, 15g of whole egg liquid, 40g of milk, and 30g of water as liquid ingredients in a bowl, use a beater and manually stir at 120rpm for 1 minute, then set the surface at 180°C for 3 minutes and the back for 2 minutes Baked. The baked product was left to cool at 27°C for 30 minutes, then packaged, and stored at -5°C for 30 days for evaluation of texture.

The frozen scones were left to stand in a 27° C. environment for 2 hours to thaw. Next, the crunchy food texture of the naan was evaluated by 10 special panelists based on the following evaluation criteria. Table 1 shows the average of the evaluation scores of the panelists.

(evaluation criteria of texture of scone)

5 points: very moist and chewy, very good taste

4 points: moist and chewy, good taste

3 points: Slightly moist and chewy, slightly good texture

2 points: Slightly brittle and dry, slightly unfavorable taste

1 point: very brittle and dry, very unfavorable taste

(Test example 3)

Using the pulverized heat-treated wheat flour of Examples 1 to 6 and Comparative Examples 4 to 7, or the wheat flour of Comparative Example 3, noodles were produced by the following method.

20 mass parts of wheat flour of the test object, and 80 mass parts of noodle Yashu (Nissin Flour Co., Ltd.) as non-heat-treated intermediate powder were mixed, 1 mass part of salt and 40 mass parts of water were added thereto, and passed through a mixer ( (manufactured by Hobart) was mixed at a low speed for 5 minutes, and the obtained meat floss-like dough was sorted, compounded, rolled, and noodle-made by noodle-making rollers to prepare noodle noodles with a thickness of 3 mm and a width of 4 mm. The noodle noodles were boiled for 11 minutes, cooled in cold water, and stored in a sealed container at 4° C. for 2 days, and then the aging resistance of the noodles was evaluated.

(evaluation criteria of texture of noodles)

5 points: very chewy, very smooth, and very good mouthfeel

4 points: chewy, smooth, and good taste

3 points: Slightly chewy, slightly smooth, and slightly good mouthfeel

2 points: Slightly brittle, somewhat smooth, slightly unfavorable texture

1 point: very brittle, no smoothness, very unfavorable mouthfeel

As shown in Table 1, in each example in which the wheat flour with a predetermined amylose content was heat-treated for a predetermined time by adding water at a predetermined temperature in a predetermined amount to obtain a specific degree of gelatinization, the staple food bread was obtained. Moist and chewy texture, and the difficulty of crisping the scones after long-term freezing, and the chewy and smooth texture of the refrigerated noodles. In particular, when the temperature of the mixture was set to exceed 100° C., an excellent food texture improvement effect was obtained.

On the other hand, for the wheat flours of Comparative Examples 4 to 6 with relatively high amylose content, especially when water was not sufficiently added, the texture of the bread was poor, and the texture of the scones after long-term frozen storage was also brittle. With a dry texture, the noodles also become a crispy texture. In addition, in the case of using Chikugoizumi with an amylose content of 25% or less like Comparative Example 7, as compared with the examples, in the case of insufficient water, the texture of the bread was poor, and the baked bread after long-term frozen storage The mouthfeel of the cake was also slightly brittle and dry, and the noodles were also brittle, with reduced smoothness.

Claims (3)

1. A process for producing heat-treated wheat flour, wherein 100 parts by mass of wheat flour having an amylose content of 25% or less is mixed with 30 to 45 parts by mass of water having a temperature of 70 ℃ or higher to obtain a mixture, and the mixture is heated at an atmospheric temperature of 100 ℃ or higher and less than 120 ℃ for 3 to 60 seconds to obtain heat-treated wheat flour having a gelatinization degree of 50 to 95%.

2. The method for producing heat-treated wheat flour as claimed in claim 1, wherein the mixture of the wheat flour and the water is brought to a temperature of more than 100 ℃ and not more than 110 ℃ by the heat treatment.

3. The method for producing heat-treated wheat flour according to claim 1 or 2, wherein heat-treated wheat flour for baked goods or flour is produced as the heat-treated wheat flour.