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WO2024204672A1 - Method for producing heat-treated cereal flour - Google Patents

Method for producing heat-treated cereal flour Download PDF

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Publication number
WO2024204672A1
WO2024204672A1 PCT/JP2024/012961 JP2024012961W WO2024204672A1 WO 2024204672 A1 WO2024204672 A1 WO 2024204672A1 JP 2024012961 W JP2024012961 W JP 2024012961W WO 2024204672 A1 WO2024204672 A1 WO 2024204672A1
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WIPO (PCT)
Prior art keywords
flour
mass
parts
raw material
material composition
Prior art date
Application number
PCT/JP2024/012961
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French (fr)
Japanese (ja)
Inventor
暢人 吉村
憲幸 柴本
聖二 木村
知久 赤石
渉馬 北村
翔平 幸西
Original Assignee
株式会社日清製粉ウェルナ
日清製粉プレミックス株式会社
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Publication of WO2024204672A1 publication Critical patent/WO2024204672A1/en

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Classifications

    • AHUMAN NECESSITIES
    • A21BAKING; EDIBLE DOUGHS
    • A21DTREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D6/00Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products

Definitions

  • the present invention relates to heat-treated cereal flours that can be used to produce processed foods such as bakery foods.
  • Patent Document 1 describes a moist heat-treated wheat flour having a degree of gelatinization of 85% or more and a viscosity of 500 B.U. or less, suitable for producing bakery foods or skins, which is prepared by adding only 40 to 45% by weight of water to a raw wheat flour and pressurizing and heating the wheat flour at an internal barrel pressure of 4.9 ⁇ 10 5 to 2.0 ⁇ 10 6 Pa and a barrel temperature of 100 to 110° C. using a single-screw extruder.
  • the objective of the present invention is to provide heat-treated grain flour that can be used to produce processed foods with a good texture.
  • the present invention includes a step of pressurizing and heating a raw material composition containing cereal flour and water using an extruder,
  • the above process is a method for producing heat-treated flour, which is carried out so as to satisfy at least one of the following conditions 1 and 2.
  • Condition 1 A raw material composition containing 100 parts by mass of cereal flour and 55 parts by mass or more of water is pressurized and heated at a pressure of 200 kPa or more and a heating temperature of 80° C. or more.
  • Condition 2 A raw material composition containing 100 parts by mass of cereal flour and 40 parts by mass or more of water is pressurized and heated at a pressure of 300 kPa or more and a heating temperature of 110° C. or more.
  • the present invention also provides a method for producing a food product, comprising the steps of pressurizing and heating a raw material composition containing heat-moisture treated flour and water using an extruder,
  • the above process is a method for producing heat-treated flour, which is carried out so as to satisfy at least one of the following conditions 1 and 2.
  • Condition 1 A raw material composition containing 100 parts by mass of heat-moisture treated grain flour and 55 parts by mass or more of water is pressurized and heated at a pressure of 200 kPa or more and a heating temperature of 80° C. or more.
  • Condition 2 A raw material composition containing 100 parts by mass of heat-moisture treated grain flour and 40 parts by mass or more of water is pressurized and heated at a pressure of 300 kPa or more and a heating temperature of 110°C or more.
  • the present invention also relates to a processed food mix containing heat-treated grain flour produced by the above-mentioned production method of the present invention.
  • the method for producing heat-treated grain flour of the present invention includes a step of pressurizing and heating a raw material composition containing at least grain flour and water using an extruder.
  • “flour” refers to a powdery substance derived from a grain at room temperature and normal pressure (ambient temperature 20°C, 1 atm), and includes grain flour and starch.
  • “Starch” as used herein refers to "pure starch” isolated from a plant such as wheat, and is distinguished from starch inherently contained in grain flour or whole grain flour.
  • grains from which "flour” is derived include not only cereals (seeds of plants of the Gramineae family), but also pseudocereals (seeds of dicotyledonous plants), pulses (seeds of plants of the Legume family), and potatoes (edible tuberous roots or tubers), etc., as long as they contain starch as an ingredient.
  • the cereal flours used in the present invention are typically unprocessed cereal flours (unprocessed cereal flour, unprocessed starch) that have not been subjected to processing such as heat treatment.
  • unprocessed flour include wheat flour such as weak flour, medium flour, semi-strong flour, strong flour, and durum flour; rice flour, corn flour, potato flour, tapioca flour, and sweet potato flour.
  • Unmodified starches include, for example, tapioca starch, wheat starch, potato starch, corn starch, waxy corn starch, sweet potato starch, sago starch, and rice starch.
  • the cereal flour used in the present invention may be at least partially moist-heat treated, in other words, it may contain moist-heat treated cereal flour (moisture-heat treated flour, moist-heat treated starch).
  • moist-heat treated cereal flour moisture-heat treated flour, moist-heat treated starch.
  • moist heat treatment refers to a treatment in which the treatment target (flour) is heated while maintaining the moisture of the treatment target or while adding moisture to the treatment target.
  • water or steam such as saturated steam or superheated steam can be used as the moisture added to the treatment target.
  • the heating method in the moist heat treatment is not particularly limited, and examples thereof include a method in which a heat medium such as hot air is directly contacted with the treatment target, and a method in which the treatment target is indirectly heated in a high humidity atmosphere.
  • the apparatus for carrying out the moist heat treatment is not particularly limited, and examples thereof include an autoclave, a steam oven, and a single-screw or twin-screw extruder.
  • An example of the moist heat treatment is a method in which the treatment target to which moisture has been added is sealed thinly and flat in a sealed container such as an aluminum pouch, and the sealed container is heated together with the sealed container using an oil heater, an oil bath, an autoclave, or the like.
  • the moist heat treatment is a method in which the treatment target to which moisture has been added is introduced into a sealed container, and then saturated steam is introduced into the container and heated under pressure while stirring the treatment target as necessary.
  • the "pressure-heat treatment of a raw material composition containing flour and water by an extruder" carried out in the production method of the present invention is a moist heat treatment of the flour, so when the raw material composition used in the present invention contains moist heat treated flour, the moist heat treated flour will have been subjected to moist heat treatment two or more times before carrying out the production method of the present invention.
  • the moist heat treated flour may also be produced from unprocessed flour by the production method of the present invention, in which case the production method of the present invention will be carried out two or more times using unprocessed flour as a starting material to produce the desired heat treated flour.
  • the proportion of the mass of the moist-heat treated flour to the total mass of the flour is not particularly limited and may be appropriately adjusted depending on the use of the heat-treated flour, etc., but from the viewpoint of reliably obtaining the effects of using the moist-heat treated flour, it is preferably 5 mass% or more, more preferably 20 mass% or more, even more preferably 50 mass% or more, and it may be 100 mass%, i.e. all of the flour may be moist-heat treated flour.
  • the type of cereal flour may be the same or different between the two.
  • both the unprocessed cereal flour and the moist heat treated cereal flour may be wheat flour, or the unprocessed cereal flour may be wheat flour and the moist heat treated cereal flour may be a cereal flour other than wheat flour or a starch.
  • the raw material composition used in the present invention contains 40 parts by mass or more of water per 100 parts by mass of cereal flour. If the water content in the raw material composition is less than 40 parts by mass per 100 parts by mass of cereal flour, the desired effect of the present invention (the provision of heat-treated cereal flour capable of producing processed foods with a good texture) may not be achieved. On the other hand, if the water content in the raw material composition is too high, the discharge from the extruder may become unstable, which may reduce productivity, and the processed food may become more chewy, etc., and the desired effect of the present invention may not be achieved.
  • the water content in the raw material composition is preferably 40 to 85 parts by mass, more preferably 65 to 75 parts by mass, per 100 parts by mass of cereal flour.
  • the treatment conditions pressurizing pressure and heating temperature
  • the treatment conditions differ depending on whether the water content in the raw material composition is 55 parts by mass or more or 40 parts by mass or more.
  • the extruder used in the present invention can be any extruder that can be used for heat treatment of grain flours without any particular restrictions.
  • the extruder typically includes a hollow cylindrical barrel (also called a cylinder) in which the material to be treated (raw material composition) is accommodated, a screw disposed inside the barrel and rotated by a driving source such as a motor, a feeder that supplies the material to be treated to the inside of the barrel, and a die disposed at the outlet of the barrel, and the material to be treated that is introduced into the barrel through the feeder is compressed by the screw while moving toward the die and is extruded from the die. If the extruder does not include a die, the material to be treated is extruded from the outlet of the barrel.
  • a heating means such as a cartridge heater may be attached around the barrel, making it possible to heat the material to be treated in the barrel.
  • an extruder capable of introducing steam into the barrel may be used.
  • a part or all of the water contained in the raw material composition may be obtained by the steam supplied by the extruder. That is, in the present invention, the raw material composition may be prepared by feeding grain flour into the barrel of the extruder and supplying steam into the barrel.
  • the extruder used in the present invention may be a single-screw extruder with one screw, or a twin-screw extruder with two screws, but a twin-screw extruder is preferred from the viewpoint of ensuring the desired effects of the present invention.
  • condition 1 A raw material composition containing 100 parts by mass of cereal flour and 55 parts by mass or more of water is pressurized and heated at a pressure of 200 kPa (2.04 kgf/cm 2 ) or more and a heating temperature of 80° C. or more.
  • Condition 2 A raw material composition containing 100 parts by mass of cereal flour and 40 parts by mass or more of water is pressurized and heated at a pressure of 300 kPa (3.06 kgf/cm 2 ) or more and a heating temperature of 110° C. or more.
  • the pressurizing pressure and heating temperature as follows in the above conditions 1 and 2. If the pressurizing pressure is too high, the extrusion from the extruder may become unstable, resulting in a decrease in productivity. If the pressurizing temperature is too high, the extrusion from the extruder may become unstable, resulting in a decrease in productivity.
  • Condition 1 The pressure is preferably 400 to 1500 kPa, more preferably 500 to 1400 kPa, even more preferably 600 to 1300 kPa, and still more preferably 785 to 1250 kPa.
  • the heating temperature is preferably 100 to 190°C, more preferably 120 to 180°C, and still more preferably 150 to 170°C.
  • the pressurizing pressure is preferably 300 to 6500 kPa, more preferably 300 to 6000 kPa, even more preferably 300 to 5500 kPa, and still more preferably 320 to 5000 kPa.
  • the heating temperature is preferably 110 to 190°C, more preferably 110 to 180°C, and even more preferably 110 to 170°C.
  • the time (treatment time) for maintaining a pressurized pressure of 200 kPa or more and a heating temperature of 80°C or more under condition 1 is preferably 20 to 90 seconds, more preferably 30 to 60 seconds.
  • the time (treatment time) for maintaining a pressurized pressure of 300 kPa or more and a heating temperature of 110°C or more under condition 2 is preferably 5 to 90 seconds, more preferably 5 to 60 seconds.
  • the conditions for the pressurized heat treatment of the raw material composition using an extruder need only satisfy either condition 1 or 2 above.
  • the raw material composition containing cereal flour and water is pressurized and heated using an extruder to obtain the intended heat-treated cereal flour.
  • the heat-treated cereal flour is typically in a powder form at room temperature and normal pressure.
  • the heat-treated flour obtained by the pressurized heat treatment using an extruder may be subjected to post-treatment such as drying and pulverization, if necessary.
  • the drying is a treatment for reducing the moisture content of the heat-treated flour, and can be carried out by appropriately using a known drying method such as air drying or hot air drying.
  • the pulverization can be carried out in the usual manner using a known pulverization means such as a pin mill or roll mill.
  • the raw material composition subjected to pressurized heating using an extruder may further contain a moisture absorbing material in addition to the grain flour and water, which can further improve the texture of processed foods using the heat-treated grain flour obtained through such pressurized heating.
  • a moisture absorbing material any food material other than grain flour that has water absorption properties can be used without any particular restrictions.
  • a preferred moisture-absorbing material is one that "provides a water absorption rate by a farinograph when 5 parts by mass of the moisture-absorbing material are added to 95 parts by mass of wheat flour that is 5% or more higher than when the moisture-absorbing material is not added" (hereinafter, also referred to as a "specific moisture-absorbing material").
  • a "farinograph” is an apparatus that uses a mixer to mix wheat flour to which water has been added, i.e. dough, and records the resistance of the dough to the mixer blades as torque measured with a load cell over time during mixing.
  • the water absorption rate measured by a farinograph (hereinafter also referred to as "Farino water absorption rate”) is the amount of water required to prepare dough of a specified hardness, expressed as a ratio to the mass of wheat flour used to prepare the dough, and is measured by the following method.
  • commercially available strong flour for example, "Million” manufactured by Nisshin Flour Milling Co., Ltd.
  • the Farino water absorption rate when no moisture-absorbing material is added to the wheat flour is measured by the following method. 300 g of wheat flour to be measured (based on a moisture content of 13.5% by mass) is placed in a mixer equipped with a Farinograph (for example, "Fariograph-TS" manufactured by Brabender), and while adjusting the product temperature of the wheat flour to 30°C and stirring with a mixer, water at 30°C is added to the wheat flour, and the resistance of the dough, which is a mixture of the wheat flour and water, at a product temperature of 30°C is recorded over time to obtain a Farinogram.
  • a Farinograph for example, "Fariograph-TS” manufactured by Brabender
  • the amount of water added to the wheat flour is adjusted so that the maximum viscosity of the dough at a product temperature of 30°C (the peak of the curve in the Farinogram) is 500 B.U. (Brabender Units).
  • the ratio (mass%) of the mass of water required to prepare a dough with a maximum viscosity of 500 B.U. relative to the mass of wheat flour (300 g) is calculated, and this is taken as the Farino water absorption rate (%) of the wheat flour.
  • the measurement of the Farino water absorption rate when 5 parts by weight of a moisture-absorbing material is added to 95 parts by weight of wheat flour is the same as that when no moisture-absorbing material is added, except that the measurement subject is a mixture of 285 g of wheat flour (calculated as a moisture content of 13.5% by weight) and 15 g of the moisture-absorbing material.
  • a specific example of a specific moisture-absorbing material is citrus fiber.
  • Citrus fiber is typically produced by squeezing citrus fruits such as oranges, removing the juice from the squeezed liquid, and then subjecting the cell walls of the powder to a high impact, and has excellent water absorption and water retention properties.
  • Commercially available citrus fiber can be used.
  • An example of a commercially available citrus fiber is "CF312" manufactured by Rettenmeyer Japan Co., Ltd.
  • one or more selected from gelling agents, thickening agents, gluten, and pregelatinized starch can be used.
  • gelling agents include gelatin, gellan gum, carrageenan, pectin, agar, methylcellulose, and the like.
  • thickeners include locust bean gum, guar gum, gum arabic, xanthan gum, tamarind gum, tara gum, pullulan, tragacanth gum, karaya gum, rhamsan gum, welan gum, and psyllium seed gum.
  • An example of gluten is vital gluten.
  • pregelatinized starch include those obtained by subjecting the above-mentioned unprocessed starch to pregelatinization treatment (heat treatment in the presence of moisture).
  • the content of the specific moisture absorbing material in the raw material composition is preferably 0.1 parts by mass or more, and more preferably 1 to 2 parts by mass, per 100 parts by mass of grain flour in the raw material composition.
  • the raw material composition subjected to pressurized heating using an extruder may further contain one or more enzymes selected from amylase and lipase in addition to the grain flour and water. This can further improve the texture of processed foods using the heat-treated grain flour obtained through such pressurized heating.
  • These enzymes may be used in combination with the above-mentioned moisture-absorbing material (specific moisture-absorbing material).
  • the amylase and lipase any known enzyme that can be used in foods can be used without any particular limitation. Examples of amylase include ⁇ -amylase, ⁇ -amylase, glucoamylase, and isoamylase.
  • the lipase may be an animal-derived lipase or a microbial-derived lipase.
  • the content of amylase in the raw material composition is preferably 1 to 10,000 ppm, and more preferably 100 to 1,000 ppm, based on the total mass of the raw material composition.
  • the content of lipase in the raw material composition is preferably 1 to 10,000 ppm, and more preferably 100 to 1,000 ppm, based on the total mass of the raw material composition. If the content of the enzyme in the raw material composition is too high, the desired effects of the present invention may not be achieved, and extrusion from the extruder may become unstable, resulting in a decrease in productivity.
  • the heat-treated flour produced by the production method of the present invention can be used to produce processed foods containing flour.
  • the heat-treated flour of the present invention is particularly suitable for producing bakery foods.
  • the term "bakery foods” as used herein refers to processed foods obtained by baking dough containing flour, and includes those that contain other ingredients (e.g., fillings) in addition to the baked product of the dough.
  • Bakery foods are typically produced by heating fermented or non-fermented dough prepared through a process of stirring dough ingredients containing cereal flour in the presence of water.
  • the heat-treated cereal flour of the present invention When producing processed foods such as bakery foods using the heat-treated cereal flour of the present invention, it is possible to use only the heat-treated cereal flour as the cereal flour, but from the viewpoint of improving the taste and texture of the processed food, it is preferable to use a processed food mix containing the heat-treated cereal flour and other cereal flours.
  • the flour that can be used in combination with the heat-treated flour of the present invention may be a flour that has not been heat-treated.
  • This "flour that has not been heat-treated” may be unprocessed flour (unprocessed flour, unprocessed starch) that has not been subjected to any processing such as heat treatment, or processed flour that has been subjected to one or more processing treatments other than heat treatment (e.g., etherification, esterification, acetylation, cross-linking, oxidation, oil processing, etc.). Specific examples of unprocessed flour are as described above.
  • one type of cereal flour other than the heat-treated cereal flour of the present invention can be used alone or in combination of two or more types.
  • the proportion of the heat-treated cereal flour of the present invention in the total cereal flour in the processed food mix is preferably 0.1 to 20% by mass, more preferably 5 to 10% by mass. If the proportion is too low, there is little point in using the heat-treated cereal flour of the present invention, and if the proportion is too high, the taste and texture of the processed food may be deteriorated.
  • the content of the grain flour in the processed food mix is preferably 40 to 90% by mass, more preferably 50 to 80% by mass, based on the total mass of the mix.
  • the processed food mix may contain ingredients other than cereal flours, including the heat-treated cereal flours of the present invention.
  • the other ingredients may be any ingredient used in the manufacture of processed foods using the mix, without any particular restrictions.
  • examples of the other ingredients include sugars such as glucose, sucrose, oligosaccharides, maltose, trehalose, fructose, etc.; proteins such as milk protein and soy protein; vegetable or animal fats and oils; emulsifiers such as sucrose fatty acid esters; egg powders such as whole egg powder, egg yolk powder, and egg white powder; leavening agents such as baking powder; dairy products such as fresh cream, condensed milk, milk, fermented milk, and milk powder; seasonings such as salt and soy sauce; alcohol, soy milk, yeast, spices, dried fruits, nuts, enzymes, flavorings, etc., and these may be used alone or in combination of two or more in appropriate amounts.
  • the processed food mix is typically obtained by mixing various ingredients including the heat-treated grain flour of the present invention.
  • the processed food mix is typically in the form of a powder or granules at room temperature and pressure.
  • a method for producing bakery foods typically includes a dough preparation step in which a dough is prepared, and a baking step in which the dough is baked.
  • the dough preparation step liquid ingredients are added to the processed food mix to obtain a mixture, and the mixture is stirred in a mixer to prepare the dough.
  • the liquid ingredients include aqueous liquids containing water, oil, seasonings, egg liquid (whole egg, egg white, egg yolk), milk, etc.
  • the baking step can be carried out according to conventional methods. If necessary, the dough may be fermented after the dough preparation step and before the baking step.
  • Examples 1 to 46, Comparative Examples 1 to 3 The raw material compositions having the compositions shown in Tables 1 to 6 below were pressurized and heated under the heat treatment conditions shown in the tables using a twin-screw extruder (manufactured by Nippon Steel & Sumitomo Metals, Ltd., model: TEX-47FSS-25BW-V) or a single-screw extruder (manufactured by NP Foods Co., Ltd., model: MC-1102) to produce heat-treated wheat flour.
  • a twin-screw extruder manufactured by Nippon Steel & Sumitomo Metals, Ltd., model: TEX-47FSS-25BW-V
  • a single-screw extruder manufactured by NP Foods Co., Ltd., model: MC-1102
  • the heat-treated wheat flour produced was dried by leaving it to stand in an environment with an atmospheric temperature of 90°C for 8 hours using a shelf dryer, and then coarsely ground using a roll mill, and further ground using a pin mill so that the fraction remaining on a sieve with 100 ⁇ m openings was about 20 mass%. Details of the raw materials used are as follows.
  • a pancake mix which is a type of processed food mix, was produced using any one of the heat-treated wheat flours in the Examples and Comparative Examples.
  • the composition of the produced pancake mix was 77.0% by mass of wheat flour, 19.2% by mass of sugar, and 3.8% by mass of baking powder (total 100% by mass).
  • 90% by mass of the wheat flour used in the pancake mix was unprocessed wheat flour (weak flour, "Flour” manufactured by Nisshin Flour Milling Co., Ltd.), and the remaining 10% by mass was heat-treated wheat flour.
  • a control pancake mix was also produced in the same manner as above, except that the unprocessed wheat flour was used alone as the wheat flour.
  • the pancake mix was used to make pancakes by the following method.
  • the made pancakes were allowed to cool in an environment with an ambient temperature of 27° C. for 30 minutes, and then the whole pancakes were wrapped in a wrapping film and stored in a refrigerator with an internal temperature of 4° C. for 2 days.
  • the pancakes thus stored in the refrigerator for two days were eaten by 10 expert panelists immediately after being taken out of the refrigerator, and the texture (moistness, chewiness) was evaluated according to the following evaluation criteria.
  • the results (arithmetic mean values of the evaluation results by the 10 expert panelists) are shown in Tables 1 to 6 below.
  • the pancake batter was allowed to rest for 10 minutes after preparation, 55 g of the batter was poured onto a griddle, and one side of the batter was baked for 3 minutes at a griddle temperature of 180° C., and then the batter was turned upside down and baked for 2 minutes on the other side to produce pancakes.
  • the present invention provides heat-treated grain flours that can be used to produce processed foods with good texture.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
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  • Cereal-Derived Products (AREA)

Abstract

This method for producing heat-treated cereal flour comprises a step in which a raw material composition containing 100 parts by mass of cereal flour and 55 parts by mass or more of water is pressurized and heated using an extruder. The step is performed so as to satisfy at least one of the following conditions 1 and 2. Condition 1: A raw material composition containing 100 parts by mass of cereal flour and 55 parts by mass or more of water is pressurized and heated at a pressure of 200 kPa or more and a heating temperature of 80°C or more. Condition 2: A raw material composition containing 100 parts by mass of cereal flour and 40 parts by mass or more of water is pressurized and heated at a pressure of 300 kPa or more and a heating temperature of 110°C or more. The raw material composition may contain one or more selected from among a hygroscopic material, amylase, and lipase. At least a portion of the cereal flour may be subjected to wet heat treatment. A biaxial extruder can be used as the extruder.

Description

熱処理穀粉類の製造方法Manufacturing method of heat-treated flour
 本発明は、ベーカリー食品等の加工食品の製造に使用可能な熱処理穀粉類に関する。 The present invention relates to heat-treated cereal flours that can be used to produce processed foods such as bakery foods.
 特許文献1には、α化度85%以上及び粘度500B.U.以下の性質を有し、ベーカリー食品又は皮類の製造に好適な湿熱処理小麦粉として、原料小麦粉に40~45重量%の加水のみをし、一軸エクストルーダーを用いて、バレル内圧力4.9×10~2.0×10Pa、バレル温度100~110℃で加圧加熱したものが記載されている。 Patent Document 1 describes a moist heat-treated wheat flour having a degree of gelatinization of 85% or more and a viscosity of 500 B.U. or less, suitable for producing bakery foods or skins, which is prepared by adding only 40 to 45% by weight of water to a raw wheat flour and pressurizing and heating the wheat flour at an internal barrel pressure of 4.9×10 5 to 2.0×10 6 Pa and a barrel temperature of 100 to 110° C. using a single-screw extruder.
特許第4201499号公報Patent No. 4201499
 本発明の課題は、食感の良好な加工食品を製造可能な熱処理穀粉類を提供することである。 The objective of the present invention is to provide heat-treated grain flour that can be used to produce processed foods with a good texture.
 本発明は、穀粉類と水とを含む原料組成物を、エクストルーダーを用いて加圧加熱する工程を有し、
 前記工程は、下記条件1及び2の少なくとも一方を満たすように実施される、熱処理穀粉類の製造方法である。
 条件1:穀粉類100質量部と水55質量部以上とを含む原料組成物を、加圧圧力200kPa以上、加熱温度80℃以上で加圧加熱する。
 条件2:穀粉類100質量部と水40質量部以上とを含む原料組成物を、加圧圧力300kPa以上、加熱温度110℃以上で加圧加熱する。
The present invention includes a step of pressurizing and heating a raw material composition containing cereal flour and water using an extruder,
The above process is a method for producing heat-treated flour, which is carried out so as to satisfy at least one of the following conditions 1 and 2.
Condition 1: A raw material composition containing 100 parts by mass of cereal flour and 55 parts by mass or more of water is pressurized and heated at a pressure of 200 kPa or more and a heating temperature of 80° C. or more.
Condition 2: A raw material composition containing 100 parts by mass of cereal flour and 40 parts by mass or more of water is pressurized and heated at a pressure of 300 kPa or more and a heating temperature of 110° C. or more.
 また本発明は、湿熱処理穀粉類と水とを含む原料組成物を、エクストルーダーを用いて加圧加熱する工程を有し、
 前記工程は、下記条件1及び2の少なくとも一方を満たすように実施される、熱処理穀粉類の製造方法である。
 条件1:湿熱処理穀粉類100質量部と水55質量部以上とを含む原料組成物を、加圧圧力200kPa以上、加熱温度80℃以上で加圧加熱する。
 条件2:湿熱処理穀粉類100質量部と水40質量部以上とを含む原料組成物を、加圧圧力300kPa以上、加熱温度110℃以上で加圧加熱する。
The present invention also provides a method for producing a food product, comprising the steps of pressurizing and heating a raw material composition containing heat-moisture treated flour and water using an extruder,
The above process is a method for producing heat-treated flour, which is carried out so as to satisfy at least one of the following conditions 1 and 2.
Condition 1: A raw material composition containing 100 parts by mass of heat-moisture treated grain flour and 55 parts by mass or more of water is pressurized and heated at a pressure of 200 kPa or more and a heating temperature of 80° C. or more.
Condition 2: A raw material composition containing 100 parts by mass of heat-moisture treated grain flour and 40 parts by mass or more of water is pressurized and heated at a pressure of 300 kPa or more and a heating temperature of 110°C or more.
 また本発明は、前記の本発明の製造方法によって製造された熱処理穀粉類を含有する、加工食品用ミックスである。 The present invention also relates to a processed food mix containing heat-treated grain flour produced by the above-mentioned production method of the present invention.
 本発明の熱処理穀粉類の製造方法は、少なくとも穀粉類及び水を含む原料組成物を、エクストルーダーを用いて加圧加熱する工程を有する。 The method for producing heat-treated grain flour of the present invention includes a step of pressurizing and heating a raw material composition containing at least grain flour and water using an extruder.
 本発明において「穀粉類」とは、穀物由来の常温常圧(雰囲気温度20℃、1気圧)で粉体の物質であり、穀粉及び澱粉を含む。ここで言う「澱粉」とは、小麦等の植物から単離された「純粋な澱粉」を指し、穀粉又は全粒粉中に本来的に内在する澱粉とは区別される。また、「穀粉類」の由来となる穀物は、禾穀類(イネ科植物の種子)のみならず、擬禾穀類(双子葉植物の種子)、菽穀類(マメ科植物の種子)、イモ類(食用となる塊根又は塊茎)等、その中に成分として澱粉が内在しているものであればよい。本発明では、穀粉類の1種を単独で又は2種以上を組み合わせて用いることができる。
 本発明で用いる穀粉類は、典型的には、熱処理等の加工処理が施されていない未加工穀粉類(未加工穀粉、未加工澱粉)である。
 未加工穀粉としては、例えば、薄力粉、中力粉、準強力粉、強力粉、デュラム粉等の小麦粉;米粉、トウモロコシ粉、馬鈴薯粉、タピオカ粉、甘藷粉が挙げられる。
 未加工澱粉としては、例えば、タピオカ澱粉、小麦澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、甘藷澱粉、サゴ澱粉、米澱粉が挙げられる。
In the present invention, "flour" refers to a powdery substance derived from a grain at room temperature and normal pressure (ambient temperature 20°C, 1 atm), and includes grain flour and starch. "Starch" as used herein refers to "pure starch" isolated from a plant such as wheat, and is distinguished from starch inherently contained in grain flour or whole grain flour. In addition, grains from which "flour" is derived include not only cereals (seeds of plants of the Gramineae family), but also pseudocereals (seeds of dicotyledonous plants), pulses (seeds of plants of the Legume family), and potatoes (edible tuberous roots or tubers), etc., as long as they contain starch as an ingredient. In the present invention, one type of grain flour can be used alone, or two or more types can be used in combination.
The cereal flours used in the present invention are typically unprocessed cereal flours (unprocessed cereal flour, unprocessed starch) that have not been subjected to processing such as heat treatment.
Examples of unprocessed flour include wheat flour such as weak flour, medium flour, semi-strong flour, strong flour, and durum flour; rice flour, corn flour, potato flour, tapioca flour, and sweet potato flour.
Unmodified starches include, for example, tapioca starch, wheat starch, potato starch, corn starch, waxy corn starch, sweet potato starch, sago starch, and rice starch.
 本発明で用いる穀粉類は、少なくとも一部が湿熱処理されていてもよい、換言すれば、湿熱処理穀粉類(湿熱処理穀粉、湿熱処理澱粉)を含んでいてもよい。
 本発明において「湿熱処理」とは、処理対象(穀粉類)の水分を維持しながら、又は処理対象に水分を加えながら、処理対象を加熱する処理を指す。湿熱処理において、処理対象に加える水分としては、水又は飽和水蒸気若しくは過熱水蒸気等の水蒸気を用いることができる。湿熱処理における加熱方法は特に制限されず、例えば、熱風などの熱媒体を処理対象に直接接触させる方法、処理対象を高湿度雰囲気下において間接的に加熱する方法が挙げられる。湿熱処理の実施装置は特に制限されず、例えば、オートクレーブ、スチームオーブン、一軸又は二軸型エクストルーダーが挙げられる。湿熱処理の一例として、処理対象に加水したものをアルミパウチ等の密閉容器に薄く平らに封入密閉し、オイルヒーター、オイルバス、オートクレーブ等で該密閉容器ごと加熱する方法が挙げられる。湿熱処理の他の一例として、処理対象に加水したものを密閉容器内に導入した後、必要に応じて該処理対象を攪拌しつつ、該容器内に飽和水蒸気を導入して加圧下で加熱する方法が挙げられる。
 本発明の製造方法で実施する、「穀粉類及び水を含む原料組成物のエクストルーダーによる加圧加熱処理」は、該穀粉類の湿熱処理であるので、本発明で用いる原料組成物に湿熱処理穀粉類が含まれる場合、その湿熱処理穀粉類は、本発明の製造方法の実施後までに湿熱処理が2回以上施されることになる。また、その湿熱処理穀粉類は、本発明の製造方法によって未加工穀粉類から製造されたものであってもよく、その場合、目的の熱処理穀粉類を製造するために、未加工穀粉類を出発原料として、本発明の製造方法を2回以上実施することになる。
The cereal flour used in the present invention may be at least partially moist-heat treated, in other words, it may contain moist-heat treated cereal flour (moisture-heat treated flour, moist-heat treated starch).
In the present invention, the term "moist heat treatment" refers to a treatment in which the treatment target (flour) is heated while maintaining the moisture of the treatment target or while adding moisture to the treatment target. In the moist heat treatment, water or steam such as saturated steam or superheated steam can be used as the moisture added to the treatment target. The heating method in the moist heat treatment is not particularly limited, and examples thereof include a method in which a heat medium such as hot air is directly contacted with the treatment target, and a method in which the treatment target is indirectly heated in a high humidity atmosphere. The apparatus for carrying out the moist heat treatment is not particularly limited, and examples thereof include an autoclave, a steam oven, and a single-screw or twin-screw extruder. An example of the moist heat treatment is a method in which the treatment target to which moisture has been added is sealed thinly and flat in a sealed container such as an aluminum pouch, and the sealed container is heated together with the sealed container using an oil heater, an oil bath, an autoclave, or the like. Another example of the moist heat treatment is a method in which the treatment target to which moisture has been added is introduced into a sealed container, and then saturated steam is introduced into the container and heated under pressure while stirring the treatment target as necessary.
The "pressure-heat treatment of a raw material composition containing flour and water by an extruder" carried out in the production method of the present invention is a moist heat treatment of the flour, so when the raw material composition used in the present invention contains moist heat treated flour, the moist heat treated flour will have been subjected to moist heat treatment two or more times before carrying out the production method of the present invention. The moist heat treated flour may also be produced from unprocessed flour by the production method of the present invention, in which case the production method of the present invention will be carried out two or more times using unprocessed flour as a starting material to produce the desired heat treated flour.
 穀粉類として湿熱処理穀粉類を用いる場合、穀粉類の全質量に占める湿熱処理穀粉類の質量の割合(以下、「湿熱処理穀粉類占有率」とも言う。)は特に制限されず、熱処理穀粉類に用途等に応じて適宜調整すればよいが、湿熱処理穀粉類の使用による効果を確実に得る観点から、好ましくは5質量%以上、より好ましくは20質量%以上、更に好ましくは50質量%以上であり、100質量%すなわち穀粉類の全部が湿熱処理穀粉類でもよい。
 なお、穀粉類が未加工穀粉類及び湿熱処理穀粉類の両方を含む場合、両者で穀粉類の種類は同じでもよく、異なっていてもよい。具体的には例えば、未加工穀粉類及び湿熱処理穀粉類ともに小麦粉であってもよく、あるいは、未加工穀粉類は小麦粉、湿熱処理穀粉類は小麦粉以外の穀粉又は澱粉であってもよい。
When moist-heat treated flour is used as the flour, the proportion of the mass of the moist-heat treated flour to the total mass of the flour (hereinafter also referred to as "moist-heat treated flour proportion") is not particularly limited and may be appropriately adjusted depending on the use of the heat-treated flour, etc., but from the viewpoint of reliably obtaining the effects of using the moist-heat treated flour, it is preferably 5 mass% or more, more preferably 20 mass% or more, even more preferably 50 mass% or more, and it may be 100 mass%, i.e. all of the flour may be moist-heat treated flour.
In addition, when the cereal flour includes both unprocessed cereal flour and moist heat treated cereal flour, the type of cereal flour may be the same or different between the two. Specifically, for example, both the unprocessed cereal flour and the moist heat treated cereal flour may be wheat flour, or the unprocessed cereal flour may be wheat flour and the moist heat treated cereal flour may be a cereal flour other than wheat flour or a starch.
 本発明で用いる原料組成物は、穀粉類100質量部に対して水を40質量部以上含有する。原料組成物における水の含有量が穀粉類100質量部に対して40質量部未満では、本発明の所定の効果(食感の良好な加工食品を製造可能な熱処理穀粉類を提供できる)が奏されないおそれがある。一方、原料組成物における水の含有量が多すぎると、エクストルーダーからの吐出が不安定になり、生産性の低下のおそれがあり、また、加工食品のくちゃつきが増すなど、本発明の所定の効果が発揮できないおそれがある。本発明の所定の効果を一層確実に奏させるようにする観点から、原料組成物における水の含有量は、穀粉類100質量部に対して、好ましくは40~85質量部、より好ましくは65~75質量部である。
 なお、後述するエクストルーダーを用いた原料組成物の加圧加熱処理では、原料組成物における水の含有量が55質量部以上であるか、40質量部以上であるかによって、処理条件(加圧圧力及び加熱温度)が異なる。
The raw material composition used in the present invention contains 40 parts by mass or more of water per 100 parts by mass of cereal flour. If the water content in the raw material composition is less than 40 parts by mass per 100 parts by mass of cereal flour, the desired effect of the present invention (the provision of heat-treated cereal flour capable of producing processed foods with a good texture) may not be achieved. On the other hand, if the water content in the raw material composition is too high, the discharge from the extruder may become unstable, which may reduce productivity, and the processed food may become more chewy, etc., and the desired effect of the present invention may not be achieved. From the viewpoint of more reliably achieving the desired effect of the present invention, the water content in the raw material composition is preferably 40 to 85 parts by mass, more preferably 65 to 75 parts by mass, per 100 parts by mass of cereal flour.
In the pressurized and heated treatment of the raw material composition using an extruder described below, the treatment conditions (pressurizing pressure and heating temperature) differ depending on whether the water content in the raw material composition is 55 parts by mass or more or 40 parts by mass or more.
 本発明で用いるエクストルーダーとしては、穀粉類の熱処理に使用可能なものを特に制限無く用いることができる。エクストルーダーは、典型的には、内部に被処理物(原料組成物)が収容される中空円筒状のバレル(シリンダとも呼ばれる)と、バレルの内部に配置され、モーター等の駆動源により回転駆動するスクリューと、バレルの内部に被処理物を供給するフィーダーと、バレルの出口に配置されたダイとを備え、フィーダーを介してバレルの内部に投入された被処理物は、スクリューによって圧縮されつつダイに向かって移動し、ダイから押し出されるようになされている。なお、エクストルーダーがダイを備えていない場合、被処理物はバレルの出口から押し出される。また、バレルの周囲には、カートリッジヒーター等の加熱手段が付設され、バレル内の被処理物を加熱可能になされている場合がある。
 本発明では、エクストルーダーとして、バレルの内部に蒸気を導入可能なものを用いてもよい。その場合、前述した原料組成物に含有させる水の一部又は全部を、このエクストルーダーによって供給される蒸気によって調達してもよい。すなわち本発明では、エクストルーダーのバレル内に穀粉類を投入するとともに、該バレル内に蒸気を供給することで、原料組成物を調製してもよい。
The extruder used in the present invention can be any extruder that can be used for heat treatment of grain flours without any particular restrictions. The extruder typically includes a hollow cylindrical barrel (also called a cylinder) in which the material to be treated (raw material composition) is accommodated, a screw disposed inside the barrel and rotated by a driving source such as a motor, a feeder that supplies the material to be treated to the inside of the barrel, and a die disposed at the outlet of the barrel, and the material to be treated that is introduced into the barrel through the feeder is compressed by the screw while moving toward the die and is extruded from the die. If the extruder does not include a die, the material to be treated is extruded from the outlet of the barrel. In addition, a heating means such as a cartridge heater may be attached around the barrel, making it possible to heat the material to be treated in the barrel.
In the present invention, an extruder capable of introducing steam into the barrel may be used. In this case, a part or all of the water contained in the raw material composition may be obtained by the steam supplied by the extruder. That is, in the present invention, the raw material composition may be prepared by feeding grain flour into the barrel of the extruder and supplying steam into the barrel.
 本発明で用いるエクストルーダーは、スクリューの数が1本である一軸エクストルーダーでもよく、スクリューの数が2本である二軸エクストルーダーでもよいが、本発明の所定の効果を一層確実に奏させるようにする観点から、二軸エクストルーダーが好ましい。 The extruder used in the present invention may be a single-screw extruder with one screw, or a twin-screw extruder with two screws, but a twin-screw extruder is preferred from the viewpoint of ensuring the desired effects of the present invention.
 本発明の製造方法では、エクストルーダーを用いた原料組成物の加圧加熱処理は、下記条件1及び2の少なくとも一方を満たすように実施される。
・条件1:穀粉類100質量部と水55質量部以上とを含む原料組成物を、加圧圧力200kPa(2.04kgf/cm)以上、加熱温度80℃以上で加圧加熱する。
・条件2:穀粉類100質量部と水40質量部以上とを含む原料組成物を、加圧圧力300kPa(3.06kgf/cm)以上、加熱温度110℃以上で加圧加熱する。
 前記「加圧圧力」は、エクストルーダーのバレルの出口での圧力を指す。前記加圧圧力は、バレルの出口に設置された圧力計で測定することができる。前記「加熱温度」は、エクストルーダーのバレルの加熱温度を指す。前記加熱温度は、バレルの内部(被処理物の流路)に設置された温度計で測定することができる。
 原料組成物の加圧加熱処理が前記条件1及び2の少なくとも一方を満たさないものであると、本発明の所定の効果が奏されないおそれがある。
In the production method of the present invention, the pressurized and heated treatment of the raw material composition using an extruder is carried out so as to satisfy at least one of the following conditions 1 and 2.
Condition 1: A raw material composition containing 100 parts by mass of cereal flour and 55 parts by mass or more of water is pressurized and heated at a pressure of 200 kPa (2.04 kgf/cm 2 ) or more and a heating temperature of 80° C. or more.
Condition 2: A raw material composition containing 100 parts by mass of cereal flour and 40 parts by mass or more of water is pressurized and heated at a pressure of 300 kPa (3.06 kgf/cm 2 ) or more and a heating temperature of 110° C. or more.
The "pressurizing pressure" refers to the pressure at the outlet of the barrel of the extruder. The pressurizing pressure can be measured by a pressure gauge installed at the outlet of the barrel. The "heating temperature" refers to the heating temperature of the barrel of the extruder. The heating temperature can be measured by a thermometer installed inside the barrel (the flow path of the material to be treated).
If the pressurized and heated treatment of the raw material composition does not satisfy at least one of the above conditions 1 and 2, the intended effects of the present invention may not be achieved.
 本発明の所定の効果を一層確実に奏させるようにする観点から、前記条件1及び2において、加圧圧力及び加熱温度は下記のように設定することが好ましい。加圧圧力が高すぎると、エクストルーダーからの吐出が不安定になり、生産性が低下するおそれがある。また、加圧温度が高すぎると、エクストルーダーからの吐出が不安定になり、生産性が低下するおそれがある。
・条件1:加圧圧力は、好ましくは400~1500kPa、より好ましくは500~1400kPa、更に好ましくは600~1300kPa、より更に好ましくは785~1250kPaである。加熱温度は、好ましくは100~190℃、より好ましくは120~180℃、更に好ましく150~170℃である。
・条件2:加圧圧力は、好ましくは300~6500kPa、より好ましくは300~6000kPa、更に好ましくは300~5500kPa、より更に好ましくは320~5000kPaである。加熱温度は、好ましくは110~190℃、より好ましくは110~180℃、更に好ましくは110~170℃である。
In order to ensure the desired effects of the present invention, it is preferable to set the pressurizing pressure and heating temperature as follows in the above conditions 1 and 2. If the pressurizing pressure is too high, the extrusion from the extruder may become unstable, resulting in a decrease in productivity. If the pressurizing temperature is too high, the extrusion from the extruder may become unstable, resulting in a decrease in productivity.
Condition 1: The pressure is preferably 400 to 1500 kPa, more preferably 500 to 1400 kPa, even more preferably 600 to 1300 kPa, and still more preferably 785 to 1250 kPa. The heating temperature is preferably 100 to 190°C, more preferably 120 to 180°C, and still more preferably 150 to 170°C.
Condition 2: The pressurizing pressure is preferably 300 to 6500 kPa, more preferably 300 to 6000 kPa, even more preferably 300 to 5500 kPa, and still more preferably 320 to 5000 kPa. The heating temperature is preferably 110 to 190°C, more preferably 110 to 180°C, and even more preferably 110 to 170°C.
 本発明の所定の効果を一層確実に奏させるようにする観点から、エクストルーダーを用いた原料組成物の加圧加熱処理において、前記条件1における加圧圧力200kPa以上及び加熱温度80℃以上を維持する時間(処理時間)は、好ましくは20~90秒、より好ましくは30~60秒である。また、前記条件2における加圧圧力300kPa以上及び加熱温度110℃以上を維持する時間(処理時間)は、好ましくは5~90秒、より好ましくは5~60秒である。 In order to ensure that the desired effects of the present invention are achieved even more reliably, in the pressurized heat treatment of the raw material composition using an extruder, the time (treatment time) for maintaining a pressurized pressure of 200 kPa or more and a heating temperature of 80°C or more under condition 1 is preferably 20 to 90 seconds, more preferably 30 to 60 seconds. In addition, the time (treatment time) for maintaining a pressurized pressure of 300 kPa or more and a heating temperature of 110°C or more under condition 2 is preferably 5 to 90 seconds, more preferably 5 to 60 seconds.
 なお、原料組成物における水の含有量が穀粉類100質量部に対して55質量部以上である場合、エクストルーダーを用いた原料組成物の加圧加熱処理の条件(加圧圧力、加熱温度、処理時間等)は、前記条件1及び2の何れか一方を満たせばよい。 In addition, if the water content in the raw material composition is 55 parts by mass or more per 100 parts by mass of cereal flour, the conditions for the pressurized heat treatment of the raw material composition using an extruder (pressurizing pressure, heating temperature, treatment time, etc.) need only satisfy either condition 1 or 2 above.
 穀粉類及び水を含む原料組成物を、エクストルーダーを用いて加圧加熱することで、目的の熱処理穀粉類が得られる。熱処理穀粉類は、典型的には、常温常圧で粉体である。
 本発明の製造方法では、必要に応じ、エクストルーダーによる加圧加熱処理によって得られた熱処理穀粉類に対し、乾燥処理、粉砕処理等の後処理を行ってもよい。前記乾燥処理は、熱処理穀粉類の含水率を低減させる処理であり、風乾、熱風乾燥等の公知の乾燥方法を適宜利用して行うことができる。前記粉砕処理は、ピンミル、ロールミル等の公知の粉砕手段を用いて常法に従って行うことができる。
The raw material composition containing cereal flour and water is pressurized and heated using an extruder to obtain the intended heat-treated cereal flour. The heat-treated cereal flour is typically in a powder form at room temperature and normal pressure.
In the manufacturing method of the present invention, the heat-treated flour obtained by the pressurized heat treatment using an extruder may be subjected to post-treatment such as drying and pulverization, if necessary. The drying is a treatment for reducing the moisture content of the heat-treated flour, and can be carried out by appropriately using a known drying method such as air drying or hot air drying. The pulverization can be carried out in the usual manner using a known pulverization means such as a pin mill or roll mill.
 本発明の製造方法では、エクストルーダーを用いた加圧加熱に供される原料組成物に、穀粉類及び水に加えて更に、吸湿素材を含有させてもよい。これにより、斯かる加圧加熱を経て得られる熱処理穀粉類を用いた加工食品の食感が一層向上し得る。
 吸湿素材としては、吸水性を有する穀粉類以外の食材を特に制限無く用いることができる。好ましい吸湿素材として、「小麦粉95質量部に当該吸湿素材を5質量部添加した場合のファリノグラフによる吸水率が、当該吸湿素材を添加しない場合のそれに比べて5%以上高くなるもの」(以下、「特定吸湿素材」とも言う。)が挙げられる。
 本発明において「ファリノグラフ」とは、水を加えた小麦粉すなわち生地をミキサーで攪拌し、その攪拌中にミキサーの羽(ブレード)にかかる生地の抵抗をトルクとしてロードセルで計測するなどして経時的に記録する装置である。ファリノグラフによる吸水率(以下、「ファリノ吸水率」とも言う。)は、所定の硬さの生地を調製するのに必要な加水量を、該生地の調製に用いた小麦粉の質量に対する比率で表したものであり、下記方法により測定される。吸湿素材を添加する小麦粉としては、市販の強力粉(例えば日清製粉株式会社製「ミリオン」)を用いることができる。
In the production method of the present invention, the raw material composition subjected to pressurized heating using an extruder may further contain a moisture absorbing material in addition to the grain flour and water, which can further improve the texture of processed foods using the heat-treated grain flour obtained through such pressurized heating.
As the moisture-absorbing material, any food material other than grain flour that has water absorption properties can be used without any particular restrictions. A preferred moisture-absorbing material is one that "provides a water absorption rate by a farinograph when 5 parts by mass of the moisture-absorbing material are added to 95 parts by mass of wheat flour that is 5% or more higher than when the moisture-absorbing material is not added" (hereinafter, also referred to as a "specific moisture-absorbing material").
In the present invention, a "farinograph" is an apparatus that uses a mixer to mix wheat flour to which water has been added, i.e. dough, and records the resistance of the dough to the mixer blades as torque measured with a load cell over time during mixing. The water absorption rate measured by a farinograph (hereinafter also referred to as "Farino water absorption rate") is the amount of water required to prepare dough of a specified hardness, expressed as a ratio to the mass of wheat flour used to prepare the dough, and is measured by the following method. As the wheat flour to which the moisture-absorbing material is added, commercially available strong flour (for example, "Million" manufactured by Nisshin Flour Milling Co., Ltd.) can be used.
<ファリノ吸水率の測定方法>
 小麦粉に吸湿素材を添加しない場合のファリノ吸水率は、以下の方法により測定する。ファリノグラフ(例えば、Brabender社製、「Farinograph-TS」)が備えるミキサーに、測定対象の小麦粉300g(含水率13.5質量%換算)を投入し、該小麦粉の品温を30℃に調整してミキサーで攪拌しつつ、該小麦粉に30℃の水を加え、該小麦粉と水との混合物である生地の品温30℃における抵抗を経時的に記録してファリノグラムを得る。小麦粉に対する加水量は、品温30℃の生地の最高粘度(ファリノグラムにおけるカーブのピーク)が500B.U.(ブラベンダーユニット)となるように調整する。常法に従って、小麦粉の質量(300g)に対する、最高粘度500B.U.の生地を調製するのに必要な水の質量の割合(質量%)を算出し、当該小麦粉のファリノ吸水率(%)とする。
 小麦粉95質量部に吸湿素材を5質量部添加する場合のファリノ吸水率の測定は、小麦粉285g(含水率13.5質量%換算)と吸湿素材15gとの混合物が測定対象となる点以外は、前記の吸湿素材非添加の場合と同じである。
<Method for measuring Farino water absorption rate>
The Farino water absorption rate when no moisture-absorbing material is added to the wheat flour is measured by the following method. 300 g of wheat flour to be measured (based on a moisture content of 13.5% by mass) is placed in a mixer equipped with a Farinograph (for example, "Fariograph-TS" manufactured by Brabender), and while adjusting the product temperature of the wheat flour to 30°C and stirring with a mixer, water at 30°C is added to the wheat flour, and the resistance of the dough, which is a mixture of the wheat flour and water, at a product temperature of 30°C is recorded over time to obtain a Farinogram. The amount of water added to the wheat flour is adjusted so that the maximum viscosity of the dough at a product temperature of 30°C (the peak of the curve in the Farinogram) is 500 B.U. (Brabender Units). According to the usual method, the ratio (mass%) of the mass of water required to prepare a dough with a maximum viscosity of 500 B.U. relative to the mass of wheat flour (300 g) is calculated, and this is taken as the Farino water absorption rate (%) of the wheat flour.
The measurement of the Farino water absorption rate when 5 parts by weight of a moisture-absorbing material is added to 95 parts by weight of wheat flour is the same as that when no moisture-absorbing material is added, except that the measurement subject is a mixture of 285 g of wheat flour (calculated as a moisture content of 13.5% by weight) and 15 g of the moisture-absorbing material.
 特定吸湿素材の具体例として、シトラスファイバーが挙げられる。シトラスファイバーは、典型的には、オレンジ等の柑橘類を圧搾後絞り液からジュースを除き、粉末化後の細胞壁に高衝撃を与えて製造され、吸水性、保水性に優れる。シトラスファイバーとしては、市販品を用いることができる。市販のシトラスファイバーとして、レッテンマイヤージャパン株式会社製の商品名「CF312」が挙げられる。 A specific example of a specific moisture-absorbing material is citrus fiber. Citrus fiber is typically produced by squeezing citrus fruits such as oranges, removing the juice from the squeezed liquid, and then subjecting the cell walls of the powder to a high impact, and has excellent water absorption and water retention properties. Commercially available citrus fiber can be used. An example of a commercially available citrus fiber is "CF312" manufactured by Rettenmeyer Japan Co., Ltd.
 特定吸湿素材としては、シトラスファイバー以外に、例えば、ゲル化剤、増粘剤、グルテン及びα化澱粉から選択される1種以上を用いることができる。これらは、前述したように小麦粉のファリノ吸水率が5%以上高くなる条件として、食用に供されているものを特に制限なく用いることができる。
 ゲル化剤としては、例えば、ゼラチン、ジェランガム、カラギーナン、ペクチン、寒天メチルセルロース等が挙げられる。
 増粘剤としては、例えば、ローカストビーンガム、グアーガム、アラビアガム、キサンタンガム、タマリンドガム、タラガム、プルラン、トラガントガム、カラヤガム、ラムザンガム、ウェランガム、サイリウムシードガム等が挙げられる。
 グルテンとしては、例えば、活性グルテン(バイタルグルテン)が挙げられる。
 α化澱粉としては、例えば、前記未加工澱粉にα化処理(水分存在下での加熱処理)を施したものが挙げられる。
As the specific moisture absorbing material, in addition to citrus fiber, for example, one or more selected from gelling agents, thickening agents, gluten, and pregelatinized starch can be used. As described above, these are edible materials that can be used without any particular restrictions under the condition that the Farino water absorption rate of wheat flour is increased by 5% or more.
Examples of gelling agents include gelatin, gellan gum, carrageenan, pectin, agar, methylcellulose, and the like.
Examples of thickeners include locust bean gum, guar gum, gum arabic, xanthan gum, tamarind gum, tara gum, pullulan, tragacanth gum, karaya gum, rhamsan gum, welan gum, and psyllium seed gum.
An example of gluten is vital gluten.
Examples of pregelatinized starch include those obtained by subjecting the above-mentioned unprocessed starch to pregelatinization treatment (heat treatment in the presence of moisture).
 原料組成物に特定吸湿素材を含有させる場合、原料組成物における特定吸湿素材の含有量は、原料組成物中の穀粉類100質量部に対して、好ましくは0.1質量部以上、より好ましくは1~2質量部である。 When the raw material composition contains a specific moisture absorbing material, the content of the specific moisture absorbing material in the raw material composition is preferably 0.1 parts by mass or more, and more preferably 1 to 2 parts by mass, per 100 parts by mass of grain flour in the raw material composition.
 本発明の製造方法では、エクストルーダーを用いた加圧加熱に供される原料組成物に、穀粉類及び水に加えて更に、アミラーゼ及びリパーゼから選択される1種以上を含有させてもよい。これにより、斯かる加圧加熱を経て得られる熱処理穀粉類を用いた加工食品の食感が一層向上し得る。これらの酵素は、前記の吸湿素材(特定吸湿素材)と併用してもよい。
 アミラーゼ及びリパーゼとしては、それぞれ、食品に使用可能な公知のものを特に制限なく用いることができる。アミラーゼとしては、例えば、α-アミラーゼ、β-アミラーゼ、グルコアミラーゼ、イソアミラーゼが挙げられる。リパーゼは、動物由来のリパーゼでもよく、微生物由来のリパーゼでもよい。
 原料組成物にアミラーゼを含有させる場合、原料組成物におけるアミラーゼの含有量は、原料組成物の全質量に対して、好ましくは1~10000ppm、より好ましくは100~1000ppmである。
 原料組成物にリパーゼを含有させる場合、原料組成物におけるリパーゼの含有量は、原料組成物の全質量に対して、好ましくは1~10000ppm、より好ましくは100~1000ppmである。
 原料組成物における酵素の含有量が多すぎると、本発明の所定の効果が奏されないおそれがあり、また、エクストルーダーからの吐出が不安定になり、生産性が低下するおそれがある。
In the manufacturing method of the present invention, the raw material composition subjected to pressurized heating using an extruder may further contain one or more enzymes selected from amylase and lipase in addition to the grain flour and water. This can further improve the texture of processed foods using the heat-treated grain flour obtained through such pressurized heating. These enzymes may be used in combination with the above-mentioned moisture-absorbing material (specific moisture-absorbing material).
As the amylase and lipase, any known enzyme that can be used in foods can be used without any particular limitation. Examples of amylase include α-amylase, β-amylase, glucoamylase, and isoamylase. The lipase may be an animal-derived lipase or a microbial-derived lipase.
When amylase is contained in the raw material composition, the content of amylase in the raw material composition is preferably 1 to 10,000 ppm, and more preferably 100 to 1,000 ppm, based on the total mass of the raw material composition.
When lipase is contained in the raw material composition, the content of lipase in the raw material composition is preferably 1 to 10,000 ppm, and more preferably 100 to 1,000 ppm, based on the total mass of the raw material composition.
If the content of the enzyme in the raw material composition is too high, the desired effects of the present invention may not be achieved, and extrusion from the extruder may become unstable, resulting in a decrease in productivity.
 本発明の製造方法によって製造された熱処理穀粉類(以下、「本発明の熱処理穀粉類」とも言う。)は、穀粉類を含む加工食品に製造に用いることができる。本発明の熱処理穀粉類はベーカリー食品の製造に特に好適である。ここで言う「ベーカリー食品」とは、穀粉類を含む生地を焼成して得られる加工食品を指し、該生地の焼成物に加えて更に他の食材(例えばフィリング)を含むものを包含する。
 ベーカリー食品は、典型的には、穀粉類を含む生地原料を水分の存在下で攪拌する工程を経て調製された発酵又は非発酵生地を、加熱して製造される。生地の加熱方法は特に制限されず、典型的には、焼成であるが、ベーカリー食品の種類等に応じて公知の加熱方法から適切なものを選択することができ、例えば、電子レンジ等の加熱調理器具を用いた加熱等でもよい。ベーカリー食品の具体例として、パン類;ピザ類;ケーキ類;ワッフル、シュー、ビスケット、焼き饅頭等の和洋焼き菓子;ドーナツ等の揚げ菓子等;たこ焼き、お好み焼き、チヂミ等が挙げられる。パン類としては、食パン(例えばロールパン、白パン、黒パン、フランスパン、乾パン、コッペパン、クロワッサン等)、調理パン、菓子パン等が挙げられる。ケーキ類としては、スポンジケーキ、バターケーキ、ロールケーキ、ホットケーキ、ブッセ、バームクーヘン、パウンドケーキ、チーズケーキ、スナックケーキ、マフィン、バー、クッキー、パンケーキ、クレープ等が挙げられる。
The heat-treated flour produced by the production method of the present invention (hereinafter also referred to as "heat-treated flour of the present invention") can be used to produce processed foods containing flour. The heat-treated flour of the present invention is particularly suitable for producing bakery foods. The term "bakery foods" as used herein refers to processed foods obtained by baking dough containing flour, and includes those that contain other ingredients (e.g., fillings) in addition to the baked product of the dough.
Bakery foods are typically produced by heating fermented or non-fermented dough prepared through a process of stirring dough ingredients containing cereal flour in the presence of water. The method of heating the dough is not particularly limited, and is typically baking, but an appropriate heating method can be selected from known heating methods depending on the type of bakery food, etc., and may be heating using a heating cooker such as a microwave oven. Specific examples of bakery foods include breads; pizzas; cakes; Japanese and Western baked goods such as waffles, choux, biscuits, and baked buns; fried goods such as donuts; takoyaki, okonomiyaki, and chijimi. Examples of breads include bread (e.g., roll bread, white bread, brown bread, French bread, hardtack, bun, and croissant), cooked bread, and sweet bread. Examples of cakes include sponge cake, butter cake, roll cake, hot cake, busse, Baumkuchen, pound cake, cheesecake, snack cake, muffin, bar, cookie, pancake, and crepe.
 本発明の熱処理穀粉類を用いてベーカリー食品等の加工食品を製造する場合、穀粉類として該熱処理穀粉類のみを用いることもできるが、加工食品の食味食感の向上の観点から、該熱処理穀粉類とそれ以外の他の穀粉類とを含む加工食品用ミックスを用いることが好ましい。
 前記加工食品用ミックスにおいて、本発明の熱処理穀粉類と併用可能な穀粉類としては、熱処理が施されていない穀粉類を用いることができる。この「熱処理が施されていない穀粉類」としては、熱処理等の加工処理が一切施されていない未加工穀粉類(未加工穀粉、未加工澱粉)を用いてもよく、あるいは未加工穀粉類に熱処理以外の加工処理(例えば、エーテル化、エステル化、アセチル化、架橋処理、酸化処理、油脂加工等)の1つ以上を施した加工穀粉類を用いてもよい。未加工穀粉類の具体例は前述したとおりである。
 前記加工食品用ミックスでは、本発明の熱処理穀粉類以外の他の穀粉類の1種を単独で又は2種以上を組み合わせて用いることができる。
When producing processed foods such as bakery foods using the heat-treated cereal flour of the present invention, it is possible to use only the heat-treated cereal flour as the cereal flour, but from the viewpoint of improving the taste and texture of the processed food, it is preferable to use a processed food mix containing the heat-treated cereal flour and other cereal flours.
In the processed food mix, the flour that can be used in combination with the heat-treated flour of the present invention may be a flour that has not been heat-treated. This "flour that has not been heat-treated" may be unprocessed flour (unprocessed flour, unprocessed starch) that has not been subjected to any processing such as heat treatment, or processed flour that has been subjected to one or more processing treatments other than heat treatment (e.g., etherification, esterification, acetylation, cross-linking, oxidation, oil processing, etc.). Specific examples of unprocessed flour are as described above.
In the processed food mix, one type of cereal flour other than the heat-treated cereal flour of the present invention can be used alone or in combination of two or more types.
 前記加工食品用ミックス中の全穀粉類に占める本発明の熱処理穀粉類の割合は、好ましくは0.1~20質量%、より好ましくは5~10質量%である。斯かる割合が少なすぎると、本発明の熱処理穀粉類を使用する意義に乏しく、斯かる割合が多すぎると、加工食品の食味食感が低下するおそれがある。
 前記加工食品用ミックスにおける穀粉類の含有量は、該ミックスの全質量に対して、好ましくは40~90質量%、より好ましくは50~80質量%である。
The proportion of the heat-treated cereal flour of the present invention in the total cereal flour in the processed food mix is preferably 0.1 to 20% by mass, more preferably 5 to 10% by mass. If the proportion is too low, there is little point in using the heat-treated cereal flour of the present invention, and if the proportion is too high, the taste and texture of the processed food may be deteriorated.
The content of the grain flour in the processed food mix is preferably 40 to 90% by mass, more preferably 50 to 80% by mass, based on the total mass of the mix.
 前記加工食品用ミックスは、本発明の熱処理穀粉類をはじめとする穀粉類以外の他の成分を含有してもよい。前記他の成分としては、当該ミックスを用いて製造する加工食品の製造に使用されるものを特に制限無く用いることができ、例えば、ぶどう糖、ショ糖、オリゴ糖、麦芽糖、トレハロース、果糖等の糖類;乳蛋白質、大豆蛋白質等の蛋白質類;植物又は動物油脂;ショ糖脂酸エステル等の乳化剤;全卵粉、卵黄粉、卵白粉等の卵粉;ベーキングパウダー等の膨張剤;生クリーム、濃縮乳、牛乳、発酵乳、粉乳等の乳製品;食塩、醤油等の調味料;アルコール類、豆乳、イースト、香辛料、ドライフルーツ、ナッツ類、酵素、香料等が挙げられ、これらの1種を単独で又は2種以上を組み合わせて適宜の量で用いることができる。 The processed food mix may contain ingredients other than cereal flours, including the heat-treated cereal flours of the present invention. The other ingredients may be any ingredient used in the manufacture of processed foods using the mix, without any particular restrictions. Examples of the other ingredients include sugars such as glucose, sucrose, oligosaccharides, maltose, trehalose, fructose, etc.; proteins such as milk protein and soy protein; vegetable or animal fats and oils; emulsifiers such as sucrose fatty acid esters; egg powders such as whole egg powder, egg yolk powder, and egg white powder; leavening agents such as baking powder; dairy products such as fresh cream, condensed milk, milk, fermented milk, and milk powder; seasonings such as salt and soy sauce; alcohol, soy milk, yeast, spices, dried fruits, nuts, enzymes, flavorings, etc., and these may be used alone or in combination of two or more in appropriate amounts.
 前記加工食品用ミックスは、典型的には、本発明の熱処理穀粉類をはじめとする各種成分を混合することによって得られる。前記加工食品用ミックスの常温常圧下での形態は、典型的には、粉末状、顆粒状などの粉体である。 The processed food mix is typically obtained by mixing various ingredients including the heat-treated grain flour of the present invention. The processed food mix is typically in the form of a powder or granules at room temperature and pressure.
 本発明の熱処理穀粉類、又はこれを含む加工食品用ミックスを用いたベーカリー食品の製造は常法に従って実施することができる。ベーカリー食品の製造方法は、典型的には、生地(ドウ)を調製する生地調製工程と、該生地を焼成する焼成工程とを有する。前記生地調製工程では、前記加工食品用ミックスに液体原料を添加して混合物を得、該混合物をミキサーによって攪拌することで、生地を調製する。前記液体原料としては、水、油、調味料、卵液(全卵、卵白、卵黄)、牛乳等を含んだ水性液体を例示できる。前記焼成工程は、常法に従って実施することができる。必要に応じ、前記生地調製工程の後で前記焼成工程の前に、生地を発酵させてもよい。 The manufacture of bakery foods using the heat-treated grain flour of the present invention or a processed food mix containing the same can be carried out according to conventional methods. A method for producing bakery foods typically includes a dough preparation step in which a dough is prepared, and a baking step in which the dough is baked. In the dough preparation step, liquid ingredients are added to the processed food mix to obtain a mixture, and the mixture is stirred in a mixer to prepare the dough. Examples of the liquid ingredients include aqueous liquids containing water, oil, seasonings, egg liquid (whole egg, egg white, egg yolk), milk, etc. The baking step can be carried out according to conventional methods. If necessary, the dough may be fermented after the dough preparation step and before the baking step.
 以下、実施例により本発明を更に詳細に説明するが、本発明は以下の実施例に限定されるものではない。 The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to the following examples.
〔実施例1~46、比較例1~3〕
 下記表1~6に示す配合の原料組成物を、二軸エクストルーダー(株式会社日本鉄鋼所製、型式:TEX-47FSS-25BW-V)又は一軸エクストルーダー(エヌピー食品株式会社製、型式:MC-1102)を用いて、同表に示す熱処理条件で加圧加熱することにより、熱処理小麦粉を製造した。製造した熱処理小麦粉を、棚段乾燥機を用いて雰囲気温度90℃の環境に8時間静置することで乾燥した後、ロールミルを用いて粗粉砕し、更にピンミルを用いて、目開き100μmの篩上に残る画分が20質量%程度となるように粉砕した。使用した原材料の詳細は下記のとおりである。
[Examples 1 to 46, Comparative Examples 1 to 3]
The raw material compositions having the compositions shown in Tables 1 to 6 below were pressurized and heated under the heat treatment conditions shown in the tables using a twin-screw extruder (manufactured by Nippon Steel & Sumitomo Metals, Ltd., model: TEX-47FSS-25BW-V) or a single-screw extruder (manufactured by NP Foods Co., Ltd., model: MC-1102) to produce heat-treated wheat flour. The heat-treated wheat flour produced was dried by leaving it to stand in an environment with an atmospheric temperature of 90°C for 8 hours using a shelf dryer, and then coarsely ground using a roll mill, and further ground using a pin mill so that the fraction remaining on a sieve with 100 μm openings was about 20 mass%. Details of the raw materials used are as follows.
・未加工小麦粉:薄力粉、日清製粉株式会社製「フラワー」
・アミラーゼ:アマノエンザイム株式会社製「ビオザイムA」
・リパーゼ:ナガセケムテックス社製「リパーゼA-5」
・特定吸湿素材:シトラスファイバー、レッテンマイヤージャパン社製「CF312」
・湿熱処理小麦粉:日清製粉株式会社製「アルファフラワーP」
・Unprocessed wheat flour: Weak flour, "Flour" manufactured by Nisshin Flour Milling Co., Ltd.
Amylase: "Biozyme A" manufactured by Amano Enzyme Co., Ltd.
Lipase: "Lipase A-5" manufactured by Nagase ChemteX Corporation
・Specific moisture absorbing material: Citrus fiber, "CF312" manufactured by Rettenmaier Japan
・Heat-moisture treated wheat flour: "Alpha Flower P" manufactured by Nisshin Flour Milling Co., Ltd.
(パンケーキ用ミックスの製造)
 実施例及び比較例のうちの何れか1種類の熱処理小麦粉を用いて、加工食品用ミックスの一種であるパンケーキ用ミックスを製造した。製造したパンケーキ用ミックスの組成は、小麦粉77.0質量%、砂糖19.2質量%及びベーキングパウダー3.8質量%(合計100質量%)であった。パンケーキ用ミックスで使用した小麦粉は、その全質量の90質量%が未加工小麦粉(薄力粉、日清製粉株式会社製「フラワー」)、残りの10質量%が、熱処理小麦粉であった。
 また、小麦粉として前記未加工小麦粉のみを用いた以外は前記と同様にして、対照例のパンケーキ用ミックスを製造した。
(Pancake mix manufacturing)
A pancake mix, which is a type of processed food mix, was produced using any one of the heat-treated wheat flours in the Examples and Comparative Examples. The composition of the produced pancake mix was 77.0% by mass of wheat flour, 19.2% by mass of sugar, and 3.8% by mass of baking powder (total 100% by mass). 90% by mass of the wheat flour used in the pancake mix was unprocessed wheat flour (weak flour, "Flour" manufactured by Nisshin Flour Milling Co., Ltd.), and the remaining 10% by mass was heat-treated wheat flour.
A control pancake mix was also produced in the same manner as above, except that the unprocessed wheat flour was used alone as the wheat flour.
〔評価試験〕
 前記パンケーキ用ミックスを用いて、下記方法によりパンケーキを製造した。製造したパンケーキを雰囲気温度27℃の環境に30分間放置することで放冷した後、該パンケーキの全体を包装用フィルムで包んだ状態で、庫内温度4℃の冷蔵庫で2日間保存した。
 こうして冷蔵庫で2日間保存したパンケーキを、冷蔵庫から出した直後に10名の専門パネラーに喫食してもらい、その際の食感(しっとり感、くちゃつき)を下記評価基準に従って採点してもらった。その結果(10名の専門パネラーによる採点結果の算術平均値)を下記表1~6に示す。
[Evaluation test]
The pancake mix was used to make pancakes by the following method. The made pancakes were allowed to cool in an environment with an ambient temperature of 27° C. for 30 minutes, and then the whole pancakes were wrapped in a wrapping film and stored in a refrigerator with an internal temperature of 4° C. for 2 days.
The pancakes thus stored in the refrigerator for two days were eaten by 10 expert panelists immediately after being taken out of the refrigerator, and the texture (moistness, chewiness) was evaluated according to the following evaluation criteria. The results (arithmetic mean values of the evaluation results by the 10 expert panelists) are shown in Tables 1 to 6 below.
(パンケーキの製造)
 ボウル内に、パンケーキ用ミックス65gと、液体原料としてサラダ油5g、全卵液15g、牛乳25gと適量の水を加え、ホイッパーを用いハンドミキシングにて120回/分の回転数で攪拌して、品温25℃でのB型粘度計による粘度が5~10Pa・sの範囲にあるパンケーキ生地を調製した。水の添加量は、パンケーキ生地の粘度が前記範囲になるように調整した。前記パンケーキ生地の調製後に10分間の寝かし時間をとった後、グリドル上に前記生地を55g流し込み、該グリドルの温度180℃で該生地の片面を3分間焼成した後、該生地を上下反転させて反対側の面を2分間焼成し、パンケーキを製造した。
(Pancake manufacturing)
In a bowl, 65 g of pancake mix, 5 g of salad oil as liquid ingredients, 15 g of whole egg liquid, 25 g of milk, and an appropriate amount of water were added, and the mixture was stirred by hand mixing with a whipper at a rotation speed of 120 revolutions per minute to prepare pancake batter having a viscosity in the range of 5 to 10 Pa·s measured by a B-type viscometer at a product temperature of 25° C. The amount of water added was adjusted so that the viscosity of the pancake batter would be in the above range. After the pancake batter was allowed to rest for 10 minutes after preparation, 55 g of the batter was poured onto a griddle, and one side of the batter was baked for 3 minutes at a griddle temperature of 180° C., and then the batter was turned upside down and baked for 2 minutes on the other side to produce pancakes.
<しっとり感の評価基準>
5点:かなりしっとりしており、非常に良好。
4点:しっとりしており、良好。
3点:ややしっとりしており、合格レベル。
2点:しっとりしておらず、やや不良。
1点:全くしっとりしておらず、不良。
<くちゃつきの評価基準>
5点:くちゃつきがなく、非常に良好。
4点:くちゃつきがわずかであり、良好。
3点:ややくちゃつくが、許容範囲。
2点:くちゃつきがあり、やや不良。
1点:くちゃつきがひどく、不良。
<Evaluation criteria for moist feeling>
5 points: Quite moist, very good.
4 points: Moist and good.
3 points: Slightly moist, acceptable level.
2 points: Not moist, slightly poor.
1 point: Not moist at all, poor quality.
<Evaluation criteria for mushy texture>
5 points: No messing, very good.
4 points: Slightly crumpled, good.
3 points: A little messy, but tolerable.
2 points: Somewhat defective and crumpled.
1 point: Very crumpled, defective.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
 表1に示すとおり、各実施例は、原料組成物の熱処理条件が前記条件1又は2を満たしているため、これを満たさない比較例に比べて、パンケーキの食感に優れていた。 As shown in Table 1, in each Example, the heat treatment conditions for the raw material composition satisfied condition 1 or 2 above, and therefore the pancake texture was superior to that of the Comparative Examples, which did not satisfy these conditions.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000005
Figure JPOXMLDOC01-appb-T000006
Figure JPOXMLDOC01-appb-T000006
 本発明によれば、食感の良好な加工食品を製造可能な熱処理穀粉類が提供される。 The present invention provides heat-treated grain flours that can be used to produce processed foods with good texture.

Claims (7)

  1.  穀粉類と水とを含む原料組成物を、エクストルーダーを用いて加圧加熱する工程を有し、
     前記工程は、下記条件1及び2の少なくとも一方を満たすように実施される、熱処理穀粉類の製造方法。
     条件1:穀粉類100質量部と水55質量部以上とを含む原料組成物を、加圧圧力200kPa以上、加熱温度80℃以上で加圧加熱する。
     条件2:穀粉類100質量部と水40質量部以上とを含む原料組成物を、加圧圧力300kPa以上、加熱温度110℃以上で加圧加熱する。
    The method includes a step of pressurizing and heating a raw material composition containing cereal flour and water using an extruder,
    A method for producing heat-treated grain flour, wherein the above steps are carried out so as to satisfy at least one of the following conditions 1 and 2.
    Condition 1: A raw material composition containing 100 parts by mass of cereal flour and 55 parts by mass or more of water is pressurized and heated at a pressure of 200 kPa or more and a heating temperature of 80° C. or more.
    Condition 2: A raw material composition containing 100 parts by mass of cereal flour and 40 parts by mass or more of water is pressurized and heated at a pressure of 300 kPa or more and a heating temperature of 110° C. or more.
  2.  湿熱処理穀粉類と水とを含む原料組成物を、エクストルーダーを用いて加圧加熱する工程を有し、
     前記工程は、下記条件1及び2の少なくとも一方を満たすように実施される、熱処理穀粉類の製造方法。
     条件1:湿熱処理穀粉類100質量部と水55質量部以上とを含む原料組成物を、加圧圧力200kPa以上、加熱温度80℃以上で加圧加熱する。
     条件2:湿熱処理穀粉類100質量部と水40質量部以上とを含む原料組成物を、加圧圧力300kPa以上、加熱温度110℃以上で加圧加熱する。
    The method includes a step of pressurizing and heating a raw material composition containing moist heat-treated flour and water using an extruder,
    A method for producing heat-treated grain flour, wherein the above steps are carried out so as to satisfy at least one of the following conditions 1 and 2.
    Condition 1: A raw material composition containing 100 parts by mass of heat-moisture treated grain flour and 55 parts by mass or more of water is pressurized and heated at a pressure of 200 kPa or more and a heating temperature of 80° C. or more.
    Condition 2: A raw material composition containing 100 parts by mass of heat-moisture treated grain flour and 40 parts by mass or more of water is pressurized and heated at a pressure of 300 kPa or more and a heating temperature of 110°C or more.
  3.  前記原料組成物は、吸湿素材を前記穀粉類100質量部に対して0.01質量部以上含有し、
     前記吸湿素材は、小麦粉95質量部に該吸湿素材を5質量部添加した場合のファリノグラフによる吸水率が、該吸湿素材を添加しない場合のそれに比べて5%以上高くなるものである、請求項1又は2に記載の熱処理穀粉類の製造方法。
    The raw material composition contains a moisture absorbing material in an amount of 0.01 parts by mass or more per 100 parts by mass of the grain flour,
    3. A method for producing heat-treated grain flour as described in claim 1 or 2, wherein the moisture-absorbing material is such that when 5 parts by weight of the moisture-absorbing material is added to 95 parts by weight of wheat flour, the water absorption rate measured by a farinograph is 5% or more higher than when no moisture-absorbing material is added.
  4.  前記原料組成物はアミラーゼを含有する、請求項1~3の何れか1項に記載の熱処理穀粉類の製造方法。 The method for producing heat-treated grain flour according to any one of claims 1 to 3, wherein the raw material composition contains amylase.
  5.  前記原料組成物はリパーゼを含有する、請求項1~4の何れか1項に記載の熱処理穀粉類の製造方法。 The method for producing heat-treated grain flour according to any one of claims 1 to 4, wherein the raw material composition contains lipase.
  6.  前記エクストルーダーが二軸エクストルーダーである、請求項1~5の何れか1項に記載の熱処理穀粉類の製造方法。 The method for producing heat-treated flours according to any one of claims 1 to 5, wherein the extruder is a twin-screw extruder.
  7.  請求項1~6の何れか1項に記載の製造方法によって製造された熱処理穀粉類を含有する、加工食品用ミックス。 A processed food mix containing heat-treated grain flour produced by the method according to any one of claims 1 to 6.
PCT/JP2024/012961 2023-03-30 2024-03-29 Method for producing heat-treated cereal flour WO2024204672A1 (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6255067A (en) * 1985-08-22 1987-03-10 Tech Res Assoc Extru Cook Food Ind Production of edible dough using twin-screw extruder and device
JPH05344866A (en) * 1991-04-02 1993-12-27 Nippon Flour Mills Co Ltd Wheat bran processed food and its production
JP2003061600A (en) * 2001-08-28 2003-03-04 Nisshin Flour Milling Inc Flour treated with wet heat and mixes using the same
WO2022230839A1 (en) * 2021-04-28 2022-11-03 株式会社日清製粉グループ本社 Bakery mix production method

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6255067A (en) * 1985-08-22 1987-03-10 Tech Res Assoc Extru Cook Food Ind Production of edible dough using twin-screw extruder and device
JPH05344866A (en) * 1991-04-02 1993-12-27 Nippon Flour Mills Co Ltd Wheat bran processed food and its production
JP2003061600A (en) * 2001-08-28 2003-03-04 Nisshin Flour Milling Inc Flour treated with wet heat and mixes using the same
WO2022230839A1 (en) * 2021-04-28 2022-11-03 株式会社日清製粉グループ本社 Bakery mix production method

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