JP6666769B2 - Method for producing heat-treated flour and method for producing mix for bakery food - Google Patents

Description

  TECHNICAL FIELD The present invention relates to a heat-treated flour used for producing bakery foods such as pancakes, and a bakery food mix using the same.

  BACKGROUND ART Conventionally, it has been known to heat-treat flour for the purpose of inactivating contaminant proteins and enzymes contained in flour and improving secondary processing characteristics such as suitability for baking. However, the heat treatment of wheat flour denatures wheat proteins such as gluten, which have a beneficial effect on the secondary processing characteristics of flour, depending on the heating conditions, and may rather impair the secondary processing characteristics. Regarding a technique for solving the problem of the heat treatment of such flour, for example, Patent Document 1 discloses that in the production of breads, heat-treated flour is obtained by heat-treating flour at a product temperature of 100 to 155 ° C. for 5 to 350 seconds. It is described that the heat-treated wheat flour is added in an amount of 4 to 17% by mass based on the total amount of the flour. According to the method for producing bread described in Patent Literature 1, when used for producing bread, excellent workability is exhibited with a very good balance between elasticity and extensibility of the dough, and excellent softness and good melting in the mouth are obtained. It is said that breads having a texture can be obtained.

  Patent Document 2 describes a heat-treated wheat flour obtained by indirectly heating a medium flour and / or a light flour under the conditions of 75 to 85 ° C. for 5 to 15 minutes as a heat-treated flour for a hot cake having microwave heating resistance. Have been. The indirect heating is a method of heating with steam or pressurized hot water as a heating medium through a heat conduction barrier. [0006] of Patent Document 2 discloses a plate type and a tube type as specific examples of the indirect heating type. In the examples, a heating method using a jacketed ribbon mixer is employed.

JP 2014-50367 A JP 2001-346503 A

  An object of the present invention is to provide a heat-treated flour and a mix for a bakery food, which can produce a bakery food in which the texture is unlikely to deteriorate with time, and which can efficiently produce the bakery food.

  The present invention is a method for producing heat-treated flour, comprising mixing wheat flour with one or more saccharides selected from the group consisting of oligosaccharides and sugar alcohols, and subjecting the mixture to wet heat treatment.

  The present invention is also a method for producing a bakery food mix containing the heat-treated flour produced by the method for producing a heat-treated flour of the present invention, wherein the proportion of the heat-treated flour in the total flour in the mix is 5 to 5. This is a method for producing a bakery food mix to be adjusted to 30% by mass.

  According to the present invention, having a moist and firm texture, and less likely to deteriorate with time of the texture, for example, even after refrigerated storage for one day after production, a moist and moist texture immediately after production A bakery food that can be maintained is obtained.

  The method for producing a heat-treated flour of the present invention includes a step of mixing wheat flour and one or more saccharides selected from the group consisting of oligosaccharides and sugar alcohols, and subjecting the mixture of the flour and the saccharide to wet heat treatment. Have. One of the main features of the present invention is that wheat flour is subjected to wet heat treatment in the presence of oligosaccharides and / or sugar alcohols. By such a characteristic wet heat treatment, the texture of the bakery food obtained using the processed flour becomes a moist and unique texture compared to the conventional method of performing the wet heat treatment only on the flour, In addition, it is possible to improve the resistance to deterioration of the texture over time.

  As the flour used in the present invention, those conventionally used in bakery foods can be used without particular limitation, and examples thereof include strong flour, semi-strong flour, medium flour, light flour, durum flour and the like. Can be used alone or in combination of two or more. The amylose / amylopectin ratio of the flour used in the present invention is not particularly limited.

  Oligosaccharides that can be used as carbohydrates in the present invention include, for example, disaccharides such as sucrose, lactose, trehalose, and maltose; trisaccharides such as maltotriose, raffinose, and panose; tetrasaccharides such as nigerotetraose, nystose, and stachyose. Saccharides can be used, and one of these can be used alone or in combination of two or more. Among these oligosaccharides, sucrose, lactose, trehalose, maltose and maltotriose are particularly preferred.

  As the sugar alcohol that can be used as a saccharide in the present invention, a carbonyl group of a sugar is reduced to an alcohol group, and a plant, animal, microorganism-derived substance, or a substance obtained by processing or chemically modifying the substance is widely used. Specifically, for example, erythritol, lactitol, maltitol, mannitol, sorbitol, xylitol, reduced palatinose, reduced xylo-oligosaccharides, and the like. One of these saccharides may be used alone, or two or more may be used in combination. Can be used. Among these sugar alcohols, erythritol, lactitol, maltitol, mannitol, sorbitol and xylitol are particularly preferred.

  The amount of sugars (oligosaccharides, sugar alcohols) mixed with the flour is preferably 1 to 10% by mass, more preferably 1 to 5% by mass, based on the flour. If the added amount of carbohydrate in terms of flour is too small, the use of carbohydrate is insignificant, and if it is too large, the effect expected of carbohydrate, especially the effect of improving the resistance to deterioration of the texture of bakery foods, is reduced. It tends to reach a peak, and coloring due to the Maillard reaction and roasting odor may lead to deterioration of quality.

  In the method for producing heat-treated flour of the present invention, a mixture of flour and saccharide is subjected to wet heat treatment. The mixing time of the flour and the sugar is not particularly limited as long as it is before the moist heat treatment. Normally, flour and sugar are mixed immediately before the wet heat treatment.

  The moist heat treatment according to the present invention is a process of heating a treatment target while maintaining moisture in the treatment target (the mixture) or adding moisture to the treatment target. Water and steam can be used as the water to be added to the processing object, and saturated steam is preferably used as the steam. The heating method in the wet heat treatment is not particularly limited, and examples thereof include a method in which a heat medium such as hot air is brought into direct contact with the processing target, and a method in which the processing target is indirectly heated in a high-humidity atmosphere. The apparatus for performing the wet heat treatment is not particularly limited, and examples thereof include an autoclave, a steam oven, and a single-screw or twin-screw extruder.

  In the wet heat treatment according to the present invention, when water is added to the object to be treated (the mixture), the method of adding water is not particularly limited. In addition to the method of directly adding water to the object to be treated, for example, a closed container containing the object to be treated A method of introducing saturated steam into the inside. The amount of water added to the mixture is preferably 5 to 20% by mass, more preferably 5 to 15% by mass, based on the mixture.

  As a preferable example of the wet heat treatment according to the present invention, there is a treatment in which water added to a treatment target (the mixture) is contained in a closed container having an ambient temperature of 100 to 120 ° C for 3 to 60 seconds. The “ambient temperature” here is the temperature of the space in the closed container, not the temperature of the processing target in the closed container, that is, the product temperature. In the wet heat treatment, if the ambient temperature is too low or the time for maintaining the predetermined atmospheric temperature, that is, the wet heat treatment time is too short, the effect of improving the texture of the bakery food using the heat-treated wheat flour obtained through the wet heat treatment is sufficient. On the other hand, if the ambient temperature is too high, or if the time for the wet heat treatment is too long, there may be inconveniences such as burning of the object to be treated. In the above preferred wet heat treatment, the ambient temperature in the closed container is preferably 105 to 115 ° C.

  As an example of the preferred wet heat treatment, there is a treatment in which water added to a treatment target (the mixture) is sealed in a closed container such as an aluminum pouch and sealed, and heated under pressure. Further, as another example of the above preferred wet heat treatment, after introducing water added to the treatment target into a closed container, while stirring the treatment target as necessary, introducing saturated steam into the container. Heating under pressure is mentioned. The term “under pressure” in the wet heat treatment mainly refers to a case where the container is pressurized by steam filled in the container, and an object such as an extruder (a member corresponding to a screw provided in an extruder) is processed. This does not include the case where the object to be processed is brought into a pressurized state by contacting the object.

  The wet heat treatment for introducing saturated steam into the closed container uses, for example, a continuous powder transfer device (also referred to as a sealed high-speed stirrer) equipped with a stirring transfer mechanism and heated by a heating means such as a jacket. In addition, while continuously introducing the object to be treated (the mixture) into the continuous powder transfer device and stirring and transferring the same, saturated steam is introduced into the device to set a desired atmospheric temperature, and the processing is performed in that state. This may be done by stirring the subject for the desired time. The continuous powder transfer device includes a transfer path for transferring the introduced processing target to the discharge port, and a mechanism for introducing saturated steam into the transfer path. A stirrer including a stirring shaft extending and a stirring blade spirally implanted around the stirring shaft is provided, and the object to be processed in the transfer path can be stirred by the stirrer. This stirrer is only a member for stirring the object to be processed in the transfer path, and is not an extruder for extruding the object to be processed to the discharge port. No tool (member equivalent to the screw provided in the extruder) is provided.

  In the method for producing a heat-treated wheat flour of the present invention, the mixture subjected to the wet heat treatment may be subjected to a drying treatment. This drying treatment is, for example, direct drying using hot air, and specifically includes shelf drying, hot air drying, fluidized bed drying, and the like.

  The mixture which has been subjected to the moist heat treatment and further subjected to the drying treatment as necessary is the heat-treated flour which is the object of production of the present invention. The particle size of the heat-treated wheat flour is preferably 500 μm or less, more preferably 200 μm or less. The “particle size” as used herein means a median size of a particle size distribution measured by a dry method using a dynamic light scattering method. As is clear from the examples described below, when the particle size of the heat-treated flour is 200 μm or less, the secondary processing property is further improved, and the texture of the bakery food obtained using the same is further improved. I can do it. The smaller the particle size of the heat-treated flour, the better, and there is no particular lower limit to the preferable range of the particle size. The proportion of the fraction having a particle size of 200 μm or less in the heat-treated wheat flour is preferably 70 to 100% by mass, and more preferably 80 to 100% by mass.

  If the particle size of the obtained heat-treated flour is too large at the time of completion of the moist heat treatment or the completion of the subsequent drying treatment, the particle size of the heat-treated flour is reduced to a desired range, for example, 200 μm by subjecting the heat-treated flour to a grinding treatment. The following can be adjusted. The method of the pulverization treatment is not particularly limited, and a known method can be used, and examples thereof include roll pulverization, impact pulverization, airflow pulverization, and pin mill pulverization. These can be used in combination.

  The heat-treated wheat flour as a production result of the present invention can be appropriately subjected to secondary processing and used for various food applications. A typical use of heat-treated flour is in bakery foods. The bakery food as referred to in the present invention is a fermented or non-fermented dough obtained by adding flour as a main raw material and, if necessary, adding auxiliary raw materials such as yeast, a leavening agent (baking powder, etc.), water, salt, and sugar. Refers to foods obtained by subjecting to heat treatment such as baking, steaming, and frying. Examples of bakery foods to which the present invention can be applied include breads; cakes; baked confectionery such as waffles, shoes, and biscuits; and fried confectionery such as donut. Examples of breads include bread (eg, roll bread, white bread, black bread, French bread, dry bread, coppé bread, croissant, etc.), cooked bread, sweet bread, steamed bread, and the like. Examples of cakes include sponge cake, butter cake, roll cake, hot cake, busse, baumkuchen, pound cake, cheese cake, snack cake, muffin, bar, cookie, pancake, and the like.

  The heat-treated wheat flour as a result of the production of the present invention can be used as a raw material for a bakery food mix. The mix for bakery foods is a powdery mix containing flour such as flour under normal temperature and normal pressure. Water is added and kneaded to prepare dough, and the dough is heated to obtain a bakery food.

  The method for producing a bakery food mix according to the present invention includes the step of mixing the heat-treated flour as the above-described production result of the present invention with flour other than the heat-treated flour, wherein the heat-treating occupies the whole flour in the mix. The proportion of the flour is adjusted to preferably 5 to 30% by mass, more preferably 10 to 20% by mass. If the proportion of the heat-treated flour in the mix is too small, the effect of imparting aging resistance and improvement of the texture may not be sufficiently obtained, and if the proportion of the heat-treated flour is too large, the secondary processability may be deteriorated. There is.

  In the bakery food mix, as a flour other than the heat-treated flour as the production result of the present invention, for example, flour such as strong flour, semi-strong flour, medium flour, soft flour, durum flour, rye flour, barley flour, buckwheat flour , Rice flour, bean flour, corn flour and the like. In addition, the bakery food mix, as an auxiliary material other than flour, for example, potato starch, corn starch, waxy starch, wheat starch, and these were subjected to treatment such as pregelatinization, etherification, esterification, crosslinking, and oxidation. Modified starch; Sodium bicarbonate (baking soda), baking powder, swelling agent such as ammonium carbonate, ammonium bicarbonate, ammonium chloride or yeast; Fats and oils such as salad oil; Sugars such as sugar; Eggs such as whole egg, egg white, egg yolk Dairy products such as milk, skim milk powder and butter; salts such as salt; and one or more additives such as emulsifiers, thickeners, acidulants, spices, spices, colorings, fruit juices, fruits and vitamins. May be.

  Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the examples.

[Examples 1 to 12]
A predetermined amount of sugar and water are added to the flour (trade name “Flower” manufactured by Nisshin Flour Milling Co., Ltd.) to obtain a mixture, and the mixture is stored in the storage space of the continuous powder transfer device as a closed container. Then, while the saturated steam was continuously introduced into the storage space and the mixture was stirred, a wet heat treatment was performed at a predetermined atmosphere temperature for a predetermined time to obtain a heat-treated flour. After the wet heat treatment, the heat-treated flour was dried using shelf drying, and then, if necessary, the heat-treated flour was pulverized using a pulverizer to adjust the particle size. The details of the manufacturing method are shown in Table 1 below. The oligosaccharide used as the carbohydrate was maltotriose (trade name “Puretoose P” manufactured by Gunei Chemical Industry Co., Ltd.) or trehalose (trade name “Treha” manufactured by Hayashibara Co., Ltd.).

[Comparative Example 1]
A heat-treated flour was produced in the same manner as in Example 2 except that no saccharide was used.

[Comparative Examples 2 and 3]
A heat-treated flour was produced in the same manner as in Example 6 or 7, except that the moist heat treatment was not performed.

  In Table 1 below, each Example is divided into four groups I to IV. Group I is an example in which the amount and type of carbohydrate are appropriately changed, and Group II is an example in which Is appropriately changed, Group III is an example in which the ambient temperature in the wet heat treatment is appropriately changed, and Group IV is an example in which the particle size distribution of the heat-treated flour is appropriately changed.

[Test Example 1]
Using the heat-treated wheat flour of each Example and Comparative Example, a pancake as a kind of bakery food was produced by the following method. After the obtained pancake was stored in a refrigerator for one day, the texture of the pancake was evaluated by 10 panelists based on the following evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 1 below.

[Pancake manufacturing method]
As a bakery food mix, a pancake mix flour having the following composition containing the heat-treated flour to be evaluated was produced. After 95 g of water and 25 g of whole egg were added to 100 g of the mixed powder, the mixture was stirred for 60 seconds using a whipper to prepare a dough. The temperature of the hot plate was set to 180 ° C., and one side of the prepared dough was heated for 2 minutes and the other side was heated for 1.5 minutes to obtain a pancake.
Composition of pancake mix flour: 40 parts by mass of flour, 20 parts by mass of heat-treated flour to be evaluated, 5 parts by mass of starch, 25 parts by mass of saccharide, 5 parts by mass of fat and oil, 5 parts by mass of swelling agent (100 parts by mass in total)

(Evaluation criteria for texture)
5 points: The whole has a sufficiently moist and firm texture.
4 points: Has a moist and firm texture, but sometimes lacks a moist and soft feeling.
3 points: I feel a little moist or dusty.
2 points: There is little moist feeling and dustiness on the whole, and it is partially dry.
1 point: Overall too soft or dry.

As shown in Table 1, each example was superior to each comparative example in the texture of the pancake after refrigerated storage for one day. Comparative Example 1 is different from each Example in that the wheat flour is moist heat-treated without using carbohydrates, and Comparative Examples 2 and 3 are different from each Example in that the moist heat treatment is not performed. It seems that it has appeared in. From these results, it can be seen that as a mix for bakery foods in which the deterioration of the texture over time is unlikely to occur, a mixture containing heat-treated flour obtained by adding a molybdenum heat treatment by adding an oligosaccharide or a sugar alcohol to flour is effective. .
Further, from the comparison of the examples in Group II in Table 1, it is understood that the amount of water added to the mixture in the wet heat treatment is preferably about 5 to 20% by mass.
Further, from the comparison of the examples in Group III in Table 1, it is understood that the ambient temperature in the wet heat treatment is preferably 100 ° C. or higher.
Also, from the comparison of the examples in Group IV in Table 1, the mixture after wet heat treatment, that is, the heat-treated wheat flour preferably has a high ratio of particle diameters of 200 μm or less, and at least about 70% by mass. Is preferable.
Although not listed in Table 1, in relation to Group I in Table 1, the heat-treated flour produced in the same manner as in Example 1 except that the amount of sorbitol was 11 parts by mass was brown. The roasted odor was relatively strong, and the quality was inferior to those of Examples 1 and 2.

Claims (4)

And flour, and one or more sugars selected from the group consisting of oligosaccharides and sugar alcohols were mixed, have a step of applying wet heat treatment to the mixture,
The oligosaccharide is trehalose and maltotriose, the sugar alcohol is sorbitol,
The wet heat treatment is a treatment in which water added to the mixture is contained in a closed container at an ambient temperature of 100 to 120 ° C. for 3 to 60 seconds, and the amount of water added is 5 to 20% by mass based on the mixture. , Heat-treated flour production method. The amount of the carbohydrate to be mixed with the wheat flour is 1 to 10 mass% relative to the flour, the production method of heat treatment flour according to claim 2. A step of adjusting the particle size of the mixture after the wet heat treatment to 200μm or less, the production method of heat treatment flour according to claim 1 or 2. A method of manufacturing a mix for a bakery food comprising the heat treated flour, and adjusting the proportion of the heat treatment flour to the total flour in the mix 5 to 30 mass%,
The heat-treated flour is produced by mixing wheat flour and one or more saccharides selected from the group consisting of oligosaccharides and sugar alcohols, and subjecting the mixture to a wet heat treatment,
The method for producing a bakery food mix, wherein the oligosaccharide is trehalose and maltotriose, and the sugar alcohol is sorbitol .