CN101500432B - Wet heat-treated wheat flour for wheat flour-containing foods, mix or food material containing the wet heat-treated wheat flour and food produced by using the wet heat-treated wheat flour - Google Patents

Abstract

A wet heat-treated wheat flour for wheat flour-containing foods such as breaded fried foods, fried foods, okonomiyaki (a Japanese style pancake), bakery, sauces and flour pastes, which is a wet heat-treated wheat flour characterized by having a gelatinization degree a of 12.5% or more but not more than 30% and, after adding 300% by mass (based on the flour) of water, showing a viscosity of 1 Pa s or more but not more than 10 Pa s a mix or a food material containing the above wet heat-treated wheat flour; and a food produced by using the above wet heat-treated wheat flour. It is preferable that the wet heat-treated wheat flour as described above has a particle diameter of 1.0 mm or less and the ratio of wheat flour particles having a particle diameter of 0.40 mm or less amounts to 90% or more.

Description

Containing humid heat treatment wheat flour, the compound that contains this humid heat treatment wheat flour or the food material for food of wheat flour and the food that uses this humid heat treatment wheat flour to make

Technical field

The present invention relates to containing humid heat treatment wheat flour, the compound that contains this humid heat treatment wheat flour or the food material for food of wheat flour and the food that uses this humid heat treatment wheat flour to make.

Specifically, the present invention relates to humid heat treatment wheat flour for fried food with bread flour, with the fried food of bread flour with compound and with the fried food of bread flour, in detail, relate to can obtain mouthfeel good and improved the fried food with bread flour of rheological parameters' change with time patience humid heat treatment wheat flour for the fried food with bread flour, used this wheat flour the fried food with bread flour with compound and with the fried food of bread flour.

And, the present invention relates to the fried pastries (Yang げ thing of wrapping up in) with humid heat treatment wheat flour, friedly wrap up in compound and the fried cereal preparation of wrapping up in for pastries, in detail, fried wrap up in cereal preparation fried that relates to outward appearance and the mouthfeel that can obtain and improved rheological parameters' change with time patience wrap up in damp and hot wheat flour for cereal preparation, used this wheat flour friedly wrap up in compound and the fried cereal preparation of wrapping up in for pastries.And about the present invention, the said fried wheaten food category of wrapping up in refers to the fried pastries of wrapping up in except wrap up in cereal preparation with bread flour fried, such as referring to all fried wheaten food categories of wrapping up in such as day bran sieve, cruller, dry fried food, fried food after pickled.

The present invention relates to assorted sample decoct dish cake class for humid heat treatment wheat flour, the sample of mixing decoct dish cake and decoct dish cake based food with compound and assorted sample, in detail, relate to and can obtain assorted sample that mouthfeel assorted sample good and that improved rheological parameters' change with time patience decocts dish cake based food and decoct dish cake humid heat treatment wheat flour for class, used the assorted sample of this wheat flour to decoct dish cake class to decoct dish cake based food with compound and assorted sample.

The present invention relates to toast humid heat treatment wheat flour for based food, baking based food compound and baking based food, in detail, relate to can obtain mouthfeel good and improved the baking based food of rheological parameters' change with time patience humid heat treatment wheat flour for baking based food, used compound and the baking based food for baking based food of this wheat flour.

In addition, the invention still further relates to if bechamel sauce (bechamel sauce) is for the baste for western-style food the white tartar sauce of representative, the demiglace (demiglace sauce) of the take brown baste that is representative, Western-style pastry or as flour paste (flour paste) based food of the filling of dessert bread, relate to and can obtain simple to operate while cooking and baste that mouthfeel is good or humid heat treatment powder, the food material that has used this wheat flour and baste food class or flour paste based food for flour paste based food.

Background technology

As the desired general condition of the fritter with bread flour for chip potato cake, fried pork chop, fried fish tartar souce etc., can enumerate: 1) there is resistance to destructiveness (puncture resistance) (when fried with tamper-proof or slip-off preventing); 2) fritter liquid is even and fried inequality is few; 3) crisp mouthfeel, soft and crisp; 4) the viscosity temporal evolution of fritter is very little; 5) from economic angle, consider to there is water imbibition high, add water multiplying power high.

In addition, in recent years, along with the expansion in market, delicatessen, fried food is not only only made within the family, from selling in batches shop etc., buys the food of having cooked, by after cooking through the food of a period of time chance of eating on dining table increased.Thereby, there is the present situation that also simultaneously requires to maintain its mouthfeel.For these social demands, attempted so far various research.Wherein, use the method for the α compound of starch or starch to be suggested so far a lot.

For example, use the frying surface aleuron (patent documentation 1) that αization ground rice and raw corn flour are main material, in fritter, coordinate the method (patent documentation 2) of αization barley or naked barley, the method (patent documentation 3) that coordinates alphalysed starch and/or αization flour, the method (patent documentation 4) that coordinates αization flour class and phytoprotein, the method (patent documentation 5) of cooperation αization ground rice, the method (patent documentation 6) of cooperation alphalysed starch, by alphalysed starch, life starch, edible oil and water forms and do not contain the method (patent documentation 7) etc. of wheat flour.

But, because of the gelatinization state of the αization flour that uses in these methods very high, have in compound because moisture absorption produces pimple, thereby or owing to causing the bad or hardening of mouthfeel after fried in order to improve the more cooperation of viscosity, in mouthful, melt sense variation, the viscosity deficient in stability of fritter, the various shortcomings such as operability variation.

In addition, for the fried wheaten food category of wrapping up in, for example the mouthfeel of the dressing of day bran sieve be take crisp dry and to chew the mouthfeel rustling be feature, and general this mouthfeel is welcome.But, be modulated into such mouthfeel more difficult, for example, in sky bran sieve, use cold water and stir day bran Luo Fen etc. to need technology be known to do one's utmost not increase the mode of the viscosity of glutelin (also referred to as gluten).In order to change this present situation, do not need special technology and realize fragility and chew nice sky bran sieve rustling and this mouthfeel can maintained through after a period of time, the inventor etc. have proposed several patent applications about sky bran sieve powder (patent documentation 8～11 etc.) up to now.

On the other hand, fried, wrap up in wheaten food category, the satiety of dressing or bloom (scatteringappearance) are also very important, in order to obtain such dressing, for example, when fried day bran sieve, the dressing of sky bran sieve is sprinkling upon for take the method that improves the satiety of dressing and bloom in Fried Fishes by known with liquid.But actual conditions are also there is no to obtain satisfied sky bran sieve powder, described powder can obtain fragility simultaneously and chew the mouthfeel that rustles and the satiety of above-mentioned dressing and blooming.

In addition,, for market, delicatessen, to Fried Fishes, append day dressing of bran sieve and with liquid, with the cooking method that improves the satiety of dressing or bloom, be faced with the problem of the decrease in yield of sky bran sieve goods of selling in batches shop, dish shop etc.

In addition, for assorted samples such as decocting dish cake or roasting octopus ball, decoct dish cake based food, there is surperficial crisp and fragrant, the inner wet raw material that glue, are easy to melt in mouth.And, be accompanied by from the variation of past diet style till now, after refrigeration or freezing preservation, by micro-wave oven, heated again edible in the situation that, also require to continue such mouthfeel.But in fact, to show and maintain this mouthfeel and be difficult to, in order addressing this problem, to have reported up to now various research.

In order to address this problem, there are a lot of reports, for example " premix of the starch that contains wheat flour and hydroxypropylation " (patent documentation 12); " used and coordinated the material of rice in the refining thing that wheat flour is main material take; add suitable batching baking to go out or baking after freezing preservation, the freezing roasting octopus ball forming, assorted sample are decocted dish cake or food similarly as required " (patent documentation 13); Or " utilizing Raw bean curd slag is that the assorted sample that carries out the dry bean curd ground-slag end that heat drying makes at 110 ℃～130 ℃ is decocted dish cake at products temperature " (patent documentation 14) etc.

But, the technology that patent documentation 12～14 is recorded, at taste extremely aspect operability, be not also can be enough satisfied technology.In order to make up these shortcomings, as " take wheat flour as main component; contain (1) αization degree at the heat treated flour below 20% and/or starch and; the assorted sample that (2) αization degree is feature at more than 60% αization flour and/or alphalysed starch is decocted dish cake class raw material composite " (patent documentation 15) like that, use the motion of two kinds of different alphalysed starch of αization degree and/or αization flour to be also suggested simultaneously.

But the technology of recording in patent documentation 15 is due to a large amount of alphalysed starch and/or αization flours of using, wheat flour taste originally goes down, and still remains the viscosity that comes from alphalysed starch and/or αization flour simultaneously.

In addition, the baking based food that the dressing etc. of flapjack, pancake, spongecake, steamed bun, bread, butterie winding, dessert bread, bubble cottonrose hibiscus of take is representative, preferably has satiety, internal layer is fine and smooth, soft, moistening and be easy to melt in mouth.In order to obtain such outward appearance and mouthfeel, always there is the report of the method for a lot of cooperation alphalysed starch.

For example, have report " contain flour class, the protein powder mainly being formed by wheat flour, at least one calcium salt that is selected from calcium lactate, calcium citrate and calcium gluconae; and contain the snack categories wheat flour composition that tackify polysaccharide is the flexibility (adaptability) of operation excellence of feature " (patent documentation 16), and " with respect to flour class 100 weight portions that mainly formed by wheat flour, the dessert wheat flour composition of the protein powder class that contains 0.1～10 weight portion, the gelatinized starch of 0.1～10 weight portion and 0.01～1 weight portion citric acid " (patent documentation 17).

But, in the technology of patent documentation 16 and patent documentation 17, there are several problems.That is, for example, the αization degree of alphalysed starch (gelatinized starch) is very high, has the shortcoming because moisture absorption produces pimple, the words cake that increases addition can be felt viscosity.

In order to make up these shortcomings, proposed " a kind of cake blank composite; it is characterized in that; take wheat flour as main component; contain (1) αization degree at the heat treated flour below 20% and/or starch and; (2) αization degree is at more than 60% αization flour and/or alphalysed starch " (patent documentation 18) like that, the scheme of two kinds of different alphalysed starch of use αization degree and/or αization flour has also been proposed simultaneously.

But the technology of recording in patent documentation 18, due to as in the past aspect frequent use alphalysed starch and/or αization flour, is difficult to feel wheat flour taste originally, and still remains the viscosity that comes from alphalysed starch and/or αization flour.

For the problems referred to above, " a kind of cake process for preparation of food product has been proposed, using 10～50 % by weight of the flour class of using as main material for the preparation of heat treatment batter, the batter consisting of with flour class 100 weight portions and water 150～400 weight portions the modulation of this heat treatment batter is heat-treated and is obtained heat treatment batter more than this heat treatment batter is modulated the αization temperature with the starch in flour class, this heat treatment batter is mixed with remaining main material composition and be modulated into cake blank, and carry out roasting " (patent documentation 19), but present situation is, the method is made fritter liquid for a part for flour class is carried out to other heat treated, then the dual operation it being mixed with remaining flour, complicated operation not only, and because heat treatment is inhomogeneous etc., cause that its quality changes greatly etc., thereby lack decide the issue of the battle number.

In addition, as especially about the technology of bubble cottonrose hibiscus dressing, proposed to steep the method (with reference to patent documentation 20) that adds xanthans etc. in the raw material of cottonrose hibiscus blank, or proposed to coordinate the method for O/W emulsion composition in blank, this oiliness emulsification composition gelation (with reference to patent documentation 21) by the thermal reversibility colloidal sol that contains specific particle diameter and fusing point, but by these methods can not obtain can be fully satisfied bubble cottonrose hibiscus dressing.

In addition, baste based food can be known as being made by the wheat flour that stirs fry in oil with milk of " flour paste of mixing oil " by milk or the dilution of soup juice conventionally.Its object is by wheat flour preheating being removed to the distinctive viscosity of wheat flour and cereal taste.And, as the filling of Western-style pastry or dessert bread and the flour paste class of using, can be by adding granulated sugar, dairy products, spices etc. then to heat in wheat flour, make starch gelatinization and make, if but heat insufficient, remain the mouthfeel of the distinctive cereal taste of wheat flour and powder powder, the value of commodity declines.

About baste classes such as these flour pastes of mixing oil, bastes, for as solved the above problems, always there are a lot of reports.

For example can list: " autofrettage of a kind of graininess baste and baste based food, is characterized in that, will give birth to starch materials, one kind or two or more dispersant in lactose, dextrin, powdery maltose, with the compound of edible solid grease 15～35% at products temperature, be by extruding granulator, to carry out granulation at 20～50 ℃ " (patent documentation 22), " a kind of manufacture method of the flour paste of mixing oil, it is by the mixture heating of wheat flour and grease, fry the manufacture method of the flour paste of mixing oil of wheat flour, it is characterized in that, in wheat flour and grease, add emulsifying agent, using it as raw material, and by double-screw type extruder, raw material is processed " (patent documentation 23), " a kind of manufacture method of baste food, it is characterized in that, using average grain diameter is 25～50 μ m, injury tolerance is that the flour paste of mixing oil that 4.5～15% damage wheat flour obtains as raw material is manufactured baste food, described baste has smooth tissue, mouthfeel is good " (patent documentation 24), and " a kind of powder food product, it is characterized in that, regulating moisture in advance and forming wheat flour that moisture component is low and/or the surface of starch has a plurality of oil membranes, described powder food product has: under the normal temperature forming on the surface of this wheat flour and/or starch for aqueous formed the 1st oil membrane of grease and, on the 1st oil membrane formed emulsifying agent film and on this emulsifying agent film, form by being formed the 2nd oil membrane of grease of solid under normal temperature, further there is the layer of powdered oil thereon " (patent documentation 25).

But, even by these inventions, operability and mouthfeel when being still difficult to improve to make baste and coming, and in the modulation of heating again of cooking etc. of the micro-wave oven after normal temperature, refrigeration or freezing preservation, be difficult to suppress the sensation by the aging powder powder causing of starch, and be difficult to keep melting sense in the mouth after just manufacture.

Patent documentation 1: Unexamined Patent 9-154518 communique

Patent documentation 2: examined patent publication 57-16778 communique

Patent documentation 3: Unexamined Patent 4-40870 communique

Patent documentation 4: examined patent publication 57-4296 communique

Patent documentation 5: examined patent publication 57-16625 communique

Patent documentation 6: JP 62-74254 communique

Patent documentation 7: JP 2000-333633 communique

Patent documentation 8: Unexamined Patent 8-84568 communique

Patent documentation 9: Unexamined Patent 9-191847 communique

Patent documentation 10: Unexamined Patent 11-125 communique

Patent documentation 11: JP 2002-168 communique

Patent documentation 12: Unexamined Patent 6-277011 communique

Patent documentation 13: Unexamined Patent 11-46734 communique

Patent documentation 14: Unexamined Patent 11-103809 communique

Patent documentation 15: JP 2002-125578 communique

Patent documentation 16: Unexamined Patent 9-224550 communique

Patent documentation 17: Unexamined Patent 9-224551 communique

Patent documentation 18: JP 2002-125578 communique

Patent documentation 19: JP 2004-49073 communique

Patent documentation 20: JP 52-122670 communique

Patent documentation 21: JP 2003-137 communique

Patent documentation 22: examined patent publication 57-47464 communique

Patent documentation 23: examined patent publication 64-51067 communique

Patent documentation 24: Unexamined Patent 10-4896 communique

Patent documentation 25: JP 2004-253 communique

Summary of the invention

Therefore, problem of the present invention (hereinafter referred to as the first problem) is to provide a kind of problem that has solved the above-mentioned existing fried food with bread flour, and for obtaining the humid heat treatment wheat flour of the fried food with bread flour with the fried food of bread flour, the fried food with bread flour that has used this wheat flour is with compound and with the fried food of bread flour, above-mentioned fried food has improved the operability of fried food when cooking and the heating easiness of dressing with bread flour with humid heat treatment wheat flour, stretch few, and at normal temperature, micro-wave oven after refrigeration or freezing preservation is cooked to wait and when heating is modulated again, also can be suppressed due to the sclerosis of the aging dressing causing of starch etc., and can keep the mouthfeel after just manufacture, in other words rheological parameters' change with time patience is good.

In addition, it is a kind of for obtaining the fried fried pastries humid heat treatment wheat flour of wrapping up in of wrapping up in cereal preparation that problem of the present invention (hereinafter referred to as the second problem) is to provide, that has used this wheat flour friedly wraps up in compound and the fried pastries of wrapping up in for pastries, this is fried wraps up in pastries and has improved and cooked fried operability while wrapping up in pastries and the heating easiness of dressing with humid heat treatment wheat flour, dressing crisp and chew the satiety of the mouthfeel rustling dressing when being further improved, the outward appearance of dressing such as bloom is also improved, and normal temperature, microwave oven dealings after refrigeration or freezing preservation etc. also can keep the mouthfeel after just manufacture etc. when heating is modulated again, in other words rheological parameters' change with time patience is good.

In addition, problem of the present invention (hereinafter referred to as the 3rd problem) is to provide a kind of problem that above-mentioned existing assorted sample is decocted dish cake based food that solved, and the assorted sample of decocting dish cake or roasting octopus ball etc. for obtaining the sample of mixing is decocted the assorted sample of dish cake based food and is decocted dish cake based food humid heat treatment wheat flour, use the assorted sample of this wheat flour to decoct dish cake class and decocted dish cake based food with compound and the assorted sample of food, this humid heat treatment wheat flour has improved assorted sample and has decocted thawing sense in the satiety of dish cake based food or the moist feeling of blank and mouth, and at normal temperature, microwave oven dealing etc. after refrigeration or freezing preservation also can suppress dry wizened (moisturelesstexture) because being dried dry and soft (the dry texture) that cause or causing because of age of starch again during heating modulation, can keep the mouthfeel after just manufacturing, in other words rheological parameters' change with time patience is good.

In addition, in addition, problem of the present invention (hereinafter referred to as the 4th problem) is to provide a kind of problem that has solved above-mentioned existing baking based food, and for obtaining the baking based food humid heat treatment wheat flour of baking based food, compound and the baking based food for baking based food of this wheat flour have been used, this humid heat treatment wheat flour has improved the satiety of the goods of baking based food, internal layer unity and coherence in writing is fine and smooth, soft, have in good moist feeling and mouth and melt sense, and at normal temperature, microwave oven dealing etc. after refrigeration or freezing preservation also can suppress during heating modulation again because of be dried cause dry and soft or because of age of starch cause dry wizened, can keep the mouthfeel after just manufacturing, in other words rheological parameters' change with time patience is good.

In addition, problem of the present invention (hereinafter referred to as the 5th problem) is to provide a kind of problem that has solved above-mentioned existing baste or flour paste based food, and for obtaining baste or the flour paste based food humid heat treatment wheat flour of baste or flour paste based food, used the baste of this wheat flour or food material and baste or flour paste based food for flour paste based food, this humid heat treatment wheat flour has improved operability and the mouthfeel when cooking baste or flour paste based food, and at normal temperature, microwave oven dealing etc. after refrigeration or freezing preservation can not felt cereal taste again during heating modulation yet, can suppress sensation of the powder powder that causes because of age of starch etc., can keep the mouthfeel after just manufacturing, in other words rheological parameters' change with time patience is good.

The inventor etc., through research discovery repeatedly, are had the αization degree of particular range and are added the blank viscosity after water by use, and having regulated the humid heat treatment wheat flour of granularity and particle diameter, can solve the first to the 5th above-mentioned problem.

; the present invention is by providing a kind of food that contains wheat flour humid heat treatment wheat flour (below also referred to as specific humid heat treatment wheat flour); thereby solved the above-mentioned first to the 5th problem; this humid heat treatment wheat flour is through heat treated wheat flour; it is characterized in that; the αization degree of described humid heat treatment wheat flour is 12.5%～30%, and the viscosity while having added the water of 300 quality % with respect to this humid heat treatment wheat flour is 1PaS～10PaS.

Specifically, the inventor etc. are in order to solve above-mentioned the first problem, for forming take found that compound composition that wheat flour be main material repeatedly study of dressing with liquid, by specific humid heat treatment wheat flour is coupled in this compound composition, in the project of the above-mentioned fritter of all needs, can realize the fried food with bread flour that quality is extremely excellent, thereby complete the present invention.

That is, the first invention be by humid heat treatment wheat flour for the following fried food with bread flour is provided, with the fried food of bread flour with compound and with the fried food of bread flour, thereby solved above-mentioned the first problem.

A kind of humid heat treatment wheat flour of the fried food with bread flour, it is the wheat flour through humid heat treatment, it is characterized in that, the αization degree of described humid heat treatment wheat flour is 12.5%～30%, and the viscosity while having added the water of 300 quality % with respect to this humid heat treatment wheat flour is 1PaS～10PaS.

A fried food compound with bread flour, is characterized in that, contains the above-mentioned humid heat treatment wheat flour of the fried food with bread flour of the present invention.

A fried food with bread flour, is characterized in that, it is to use the above-mentioned fried food with bread flour of the present invention to be prepared from compound with humid heat treatment wheat flour or the above-mentioned fried food with bread flour of the present invention.

In addition, the inventor etc. for take into account the crisp of dressing simultaneously and chew the further raising of the mouthfeel rustling and the fried food of the raising of the outward appearance of the satiety of dressing, the dressing such as bloom extremely compound carried out repeatedly result of study and found, by specific humid heat treatment wheat flour is coupled in compound, use this compound and manufacture the fried pastries of wrapping up in, can obtain the fried food with bread flour that quality is extremely excellent, thereby complete the present invention.

That is, the second invention is by providing following, friedly to wrap up in humid heat treatment wheat flour for pastries, friedly wrap up in compound and the fried cereal preparation of wrapping up in for pastries, has solved above-mentioned the second problem.

A kind of fried pastries humid heat treatment wheat flour of wrapping up in, it is the wheat flour through humid heat treatment, it is characterized in that, the αization degree of described humid heat treatment wheat flour is 12.5%～30%, and the viscosity while having added the water of 300 quality % with respect to this humid heat treatment wheat flour is 1PaS～10PaS.

The fried pastries compound of wrapping up in, is characterized in that, it contains the above-mentioned of the present invention fried pastries humid heat treatment wheat flour of wrapping up in.

The fried cereal preparation of wrapping up in, is characterized in that, it is to use the above-mentioned of the present invention fried pastries of wrapping up in to be prepared from compound with humid heat treatment wheat flour or the above-mentioned of the present invention fried pastries of wrapping up in.

In addition, the 3rd invention be by provide following for assorted sample decoct dish cake based food for humid heat treatment wheat flour, the sample of mixing decoct dish cake based food and with compound and assorted sample, decoct dish cake based food and solved above-mentioned the 3rd problem.

A kind of assorted sample is decocted dish cake based food humid heat treatment wheat flour, it is the wheat flour through humid heat treatment, it is characterized in that, the αization degree of described humid heat treatment wheat flour is 12.5%～30%, and the viscosity while having added the water of 300 quality % with respect to this humid heat treatment wheat flour is 1PaS～10PaS.

Assorted sample is decocted a dish cake based food compound, it is characterized in that, it contains above-mentioned of the present invention assorted sample decocts dish cake based food humid heat treatment wheat flour.

Assorted sample is decocted a dish cake based food, it is characterized in that, it is to use above-mentioned of the present invention assorted sample to decoct dish cake based food with humid heat treatment wheat flour or above-mentioned of the present invention assorted sample, to decoct dish cake based food and be prepared from compound.

In addition, the 4th invention is by providing following for toasting humid heat treatment wheat flour for based food, baking based food compound and baking based food, thereby has solved above-mentioned the 4th problem.

A kind of baking based food humid heat treatment wheat flour, it is the wheat flour through humid heat treatment, it is characterized in that, the αization degree of described humid heat treatment wheat flour is 12.5%～30%, and the viscosity while having added the water of 300 quality % with respect to this humid heat treatment wheat flour is 1PaS～10PaS.

A baking based food compound, is characterized in that, contains above-mentioned baking based food humid heat treatment wheat flour of the present invention.

A baking based food, is characterized in that, it is to use above-mentioned baking based food of the present invention to be prepared from compound with humid heat treatment wheat flour or above-mentioned baking based food of the present invention.

In addition, the inventor etc. are in order to solve above-mentioned the 5th problem through result of study discovery repeatedly, by using specific humid heat treatment wheat flour, for above-mentioned baste class and the needed all items of flour paste based food, can obtain baste class and flour paste based food that quality is extremely excellent, thereby complete the present invention.

Specifically, the 5th invention has solved the problem of existing baste class or flour paste based food complicated operation and difficulty, and be the novel raw material of also having given superiority aspect mouthfeel, utilized this raw-material baste class or flour paste based food.By utilizing the present invention, about baste based food, can save and fry wheat flour to make the operational sequence of the flour paste of mixing oil, about flour paste based food, owing to dissolving rapidly in water, become sticky very soon, the operation in the time of therefore can suppressing food heating inhomogeneous.

That is, the 5th invention is by humid heat treatment wheat flour, baste based food or flour paste based food food material and baste based food or flour paste based food for following baste based food or flour paste based food being provided, having solved above-mentioned the 5th problem.

A kind of baste based food or flour paste based food humid heat treatment wheat flour, it is the wheat flour through humid heat treatment, it is characterized in that, the αization degree of described humid heat treatment wheat flour is 12.5%～30%, and the viscosity while having added the water of 300 quality % with respect to this humid heat treatment wheat flour is 1PaS～10PaS.

Baste based food or a flour paste based food food material, is characterized in that, it contains above-mentioned baste based food humid heat treatment wheat flour of the present invention.

A kind of baste based food or flour paste based food, it is characterized in that, it is to use above-mentioned baste based food of the present invention or flour paste based food to be prepared from food material with humid heat treatment wheat flour or above-mentioned baste based food of the present invention or flour paste based food.

the specific embodiment

Food containing wheat flour of the present invention is by adding water or steam and carry out after the humid heat treatment of heat treated in wheat flour with humid heat treatment wheat flour, is dried, pulverizes and obtain.The αization degree of this humid heat treatment wheat flour is 12.5%～30%, and preferably αization degree is 15.0%～25.0%, and the viscosity while having added the water of 300 quality % with respect to this humid heat treatment wheat flour is 1PaS～10PaS, and preferred viscosities is at 2.0Pas～5.0Pas.

Food containing wheat flour of the present invention uses humid heat treatment wheat flour preferable particle size below 1.0mm, and the ratio of the wheat flour of particle diameter below 0.40mm is more than 90%.

As becoming the wheat flour of the food containing wheat flour of the present invention with the raw material of humid heat treatment wheat flour, can enumerate as low biceps powder, middle biceps powder, strong biceps powder etc., suitably choice for use.The concrete manufacture method of this humid heat treatment wheat flour does not limit, for example, can adopt following method.

Humid heat treatment about wheat flour, can be by add the humid heat treatment of water or steam heat treated in wheat flour, make the method for the starch gelatinization that contains in wheat flour, for example can adopt: in sealed container, fill and added after the wheat flour of water, use saturated steam under pressurized state, carry out heat treated method, utilize single screw rod or double-screw type extrusion shaping machine to carry out Jia Shui to wheat flour and add the method etc. of hot milling.

For example, by low biceps wheat flour suitably being added after water adjustment, in aluminium bag (aluminumpouch), enclose also airtight, use saturated steam (for example to carry out heat treated under pressurization (1 atmospheric pressure) state, 110～130 ℃, heat 10～20 minutes), can obtain humid heat treatment wheat flour of the present invention.

In addition, as the method for the dry processing after above-mentioned humid heat treatment, can enumerate the methods such as box-type drying, heated-air drying, fluidized bed drying, can suitably adopt according to humid heat treatment method.Pulverization process for after this dry processing, can adopt the various pulverizing means such as roll pulverizing, pin abrasive dust broken (pin mill grinding).

For the food humid heat treatment wheat flour containing wheat flour of the present invention, its above-mentioned αization degree and viscosity are according to the following value obtaining of measuring.

The mensuration > of < αization degree

When the mensuration of αization degree (being called gelatinization degree), by existing methodical beta amylase amylopectase (β-amylase pullulanase) method, measure.Below, for its content, describe.

(A) reagent

The reagent using is as follows.

1.0.8M NaAc_HAc buffer solution

2.10N sodium hydroxide solution

3.2N acetum

4. enzyme solutions: by beta amylase (the Nagase biochemistry #1500 of Industrial Co., Ltd) 0.017g and amylopectase (woods protobiochemistry research institute, No.31001) 0.17g is dissolved in above-mentioned 0.8M NaAc_HAc buffer solution, thereby makes 100ml solution.

5. deactivated enzyme solutions: above-mentioned enzyme solutions is boiled and made for 10 minutes.

6. blood amylase (somogyi) reagent and Nelson reagent (for measuring the reagent of reduced sugar amount).

(B) assay method

1. humid heat treatment wheat flour is pulverized with homogenizer, made below 100 orders.The humid heat treatment wheat flour 0.08～0.10g of this pulverizing is got in homogenization of glass device.

2. add therein desalted water 8.0ml, homogenization of glass device is teetertottered 10～20 times so that its dispersion.

3. at 2 25ml, mark in graduated test tube, put into respectively above-mentioned 2. dispersion liquid 2ml, 0.8M NaAc_HAc buffer solution constant volume for test tube wherein, as trial zone.

4. in another root test tube, add 10N sodium hydroxide solution 0.2ml, 50 ℃ of reactions 3～5 minutes, make its complete gelatinization.After this, add 2N acetum 1.0ml, by pH value adjust to 6.0 neighbouring after, 0.8M NaAc_HAc buffer solution constant volume, as gelatinization district.

5. get respectively the trial zone of making in above-mentioned 3. and 4. and the test solution 0.4ml in gelatinization district, add therein respectively enzyme solutions 0.1ml, at 40 ℃, carry out enzyme reaction 30 minutes.Meanwhile, as blank sample, also made substituted enzyme solution and added the solution of deactivated enzyme 0.1ml.Often carry out enzyme reaction on the way when stirring reaction liquid.

6. in above-mentioned reacted solution 0.5ml, add 0.5ml blood amylase reagent, in boiling water-bath, boil 15 minutes.After boiling, in circulating water cooling 5 minutes, after this, add the Nelson reagent of 1.0ml and stir, place 15 minutes.

7. after this, add desalted water 8.00ml, stir, measure the absorbance of its 500nm.

(C) calculate αization degree

By following mathematical expression, calculate αization degree.

[mathematical expression 1]

The absorbance of A=trial zone

The absorbance in A '=gelatinization district

The absorbance of the blank sample of a=trial zone

The absorbance of the blank sample in a '=gelatinization district

The mensuration > of < viscosity

When measuring viscosity, modulation has added the fritter of the water of 300 quality % with respect to this humid heat treatment wheat flour, the viscosity that this oil beans flour noodle after utilizing BM type viscometer determining to stir by mixer is stuck with paste.Below, for operating sequence, be illustrated.

(A) make fritter

At the inner cold water 900ml that injects of alms bowl (making of Hobart commercial firm), then put into therein 300g humid heat treatment wheat flour.By egg-whisk (wire whip) agitation as appropriate, by after powder and water mixing, by mixer (making of Hobart commercial firm), stir: 30 seconds first stage, second stage 240 seconds.

(B) assay method

Use BM type viscometer determining to stir the sample viscosity after 10 minutes by mixer.

The present invention for by the invention described above containing the food of wheat flour with humid heat treatment wheat flour for the fried food with bread flour (the first invention), friedly wrap up in pastries (the second invention), assorted sample is decocted dish cake based food (the 3rd invention), baking based food (the 4th invention), baste or flour paste based food (the 5th invents).

First, for the humid heat treatment wheat flour for the fried food with bread flour of the first invention, narrate with compound and with the preferred embodiment of the fried food of bread flour with the fried food of bread flour.

For with the fried food of bread flour humid heat treatment wheat flour, due to αization degree discontented 12.5%, its water imbibition of humid heat treatment wheat flour and the swellability of the not enough 1Pas of viscosity while having added the water of 300 quality % with respect to this humid heat treatment wheat flour are poor, at the dressing of the fried food for bread flour, with liquid, must coordinate alphalysed starch or thickener etc.Its result, dressing weight, the mouthfeel stretching (pull constantly) and hard that become, can not obtain crisp crisp sense goods.

On the other hand, for with the fried food of bread flour humid heat treatment wheat flour, due to αization degree surpass 30% and viscosity while having added the water of 300 quality % with respect to this humid heat treatment wheat flour higher than the humid heat treatment wheat flour of 10Pas, in order to obtain, suitable viscosity is suitable must increase water.Its result, dressing intensity step-down, or mouthfeel becomes greasy, and not preferred.

In addition, because the fried food with bread flour is with in humid heat treatment wheat flour, the particle diameter of this humid heat treatment wheat flour is below 1.0mm, and the ratio of the wheat flour of particle diameter below 0.40mm is more than 90%, modulation during with the blank of the fried food of bread flour this wheat flour in water, dissolve rapidly, viscosity stabilization.Its result, after modulation, can not produce coarse grade can hardening yet, thereby preferably.

Fried food with bread flour of the present invention with humid heat treatment wheat flour can be with the existing fried food with bread flour with wheat flour similarly for the manufacture of in the fried food with bread flour.For example, fried food with bread flour of the present invention with humid heat treatment wheat flour in manufacture during with the fried food of bread flour, can add water or other additives and modulate dressing liquid, or also can be in making before the fried food with bread flour, the additive that is pre-mixed other is usingd as the fried food compound with bread flour.

Secondly, for the fried food with bread flour of the present invention, with compound, be illustrated.

The fried food with bread flour that fried food with bread flour of the present invention contains the invention described above with compound is the liquid wheat flour for dressing as the fried food with bread flour with humid heat treatment wheat flour.

Fried food with bread flour of the present invention uses compound except above-mentioned humid heat treatment wheat flour, can suitably contain the raw material or the additive that for the fried food with bread flour, with wheat flour, used in the past, wheat flour, flour class, the starch based that for example, can suitably contain other; The protein raw material such as soybean protein, wheat gluten, powdered egg, skimmed milk power; The grease such as animal and plant fat, powdered oil class; Sweet potato powder, food fiber, swelling agent, thickener, emulsifying agent, salt, carbohydrate, sweetener, spice, baste, vitamins, mineral matter class, pigment, spices, dextrin etc.Fried food with bread flour of the present invention is with compound except above-mentioned humid heat treatment wheat flour, in the situation that used other powder raw material, the content of the above-mentioned humid heat treatment wheat flour in full powder stock is preferably more than 10.0%.

Fried food with bread flour of the present invention with compound by containing humid heat treatment wheat flour of the present invention, can realize and not contain the alphalysed starch that peddle in market, or the amount of the alphalysed starch that market is peddled is suppressed at minimal proportion design, thereby, when fried, the easiness height of heating is certain, the satiety that there is no dressing, stretch or hardness, in crisp mouthful, melt well, there is the original taste of wheat flour, further, at normal temperature, when the micro-wave oven after refrigeration or freezing preservation heats modulation again, also can manufacture and be clamminess less, the band bread flour fried food that rheological parameters' change with time patience is good.

Fried food with bread flour of the present invention is used humid heat treatment wheat flour or the fried food compound with bread flour of the present invention for the fried food with bread flour of the invention described above, by conventional method manufacture, forms.Fried food as this with bread flour, can list such as fried pork chop, chip potato cake, fried fish tartar souce, fried oyster etc.Further, with the fried food of bread flour, before being stained with fritter, often for Fried Fishes, blowing on one's face, but blow on one's face and also can use the humid heat treatment wheat flour of the fried food with bread flour of the present invention about this.

For example, when using the fried food with bread flour of the present invention to manufacture the fried food with bread flour with compound, can with compound, by adding water, be adjusted to suitable fritter viscosity for the fried food with bread flour of the present invention, this fritter liquid is hung on the Fried Fishes semifinished product that has adhered to this compound powder, and it is fried that next is stained with bread flour.For this suitable fritter viscosity, according to the Fried Fishes semifinished product using and different, be 1Pas to 10Pas, need to implement the suitable water adjustment that adds according to proportioning.

Secondly, to the second invention fried wrap up in humid heat treatment wheat flour for pastries, the fried pastries of wrapping up in are narrated as follows by compound and the fried preferred embodiment of wrapping up in cereal preparation.

For the fried pastries humid heat treatment wheat flour of wrapping up in, the water imbibition of the humid heat treatment wheat flour of αization degree discontented 12.5% and the not enough 1Pas of viscosity while having added the water of 300 quality % with respect to this humid heat treatment wheat flour and swellability is poor, dressing is poor by the viscosity deficiency of liquid or the sticky property of paying of dressing, although fragility and chew the mouthfeel rustling and had raising to a certain degree, the improvement that the satiety of dressing and the aspect of blooming do not significantly improve, thus not preferred.

On the other hand, the fried pastries humid heat treatment wheat flour of wrapping up in, αization degree surpass 30% and the viscosity while having added the water of 300 quality % with respect to this humid heat treatment wheat flour too high higher than water imbibition and the swellability of the humid heat treatment wheat flour of 10Pas, dressing is high by the viscosity of liquid, and the adhesiveness of dressing is also too high and can not obtain good blooming.And it is not the inner mouthfeel that produces viscosity of dressing, thereby preferred.

In addition, for the fried pastries humid heat treatment wheat flour of wrapping up in, because the particle diameter of this humid heat treatment wheat flour is below 1.0mm, and the ratio of the wheat flour of particle diameter below 0.40mm is more than 90%, when modulation blank, this wheat flour dissolves rapidly in water, the viscosity of green compact is also stable, can not produce coarsely after curing, and can obtain the mouthfeel of melting in lubricious and good mouth.

The fried pastries of wrapping up in of the present invention can similarly be processed for manufacturing day bran sieve powder or dry fried food with existing sky bran sieve powder or dry fried food powder with humid heat treatment wheat flour.For example, of the present invention fried wrap up in pastries with humid heat treatment wheat flour when manufacturing day bran sieve, can add water or other additives and modulate dressing liquid, or also can be before making day bran sieve, the additive that is pre-mixed other is usingd as a compound for sky bran sieve.

Secondly, for the fried pastries of wrapping up in of the present invention, with compound, be illustrated.Herein, as the fried pastries of wrapping up in, take sky bran sieve and describe as example.Within of the present invention day, bran sieve contains the above-mentioned of the present invention fried pastries humid heat treatment wheat flour of wrapping up in compound as the wheat flour of the dressing liquid for sky bran sieve.

Day bran sieve of the present invention, can also suitably contain in the past for raw material or the additive of sky bran sieve with compound except containing above-mentioned humid heat treatment wheat flour, for example, can suitably contain other wheat flour, flour class, starch based; The protein raw material such as soybean protein, wheat gluten, powdered egg, skimmed milk power; The grease such as animal and plant fat, powdered oil class; Sweet potato powder, food fiber, swelling agent, thickener, emulsifying agent, salt, carbohydrate, sweetener, spice, baste, vitamins, mineral matter class, pigment, spices, dextrin etc.Compound for sky bran sieve of the present invention is except being used above-mentioned humid heat treatment wheat flour, in the situation that used other powder stock, more than the content of the above-mentioned humid heat treatment wheat flour in full powder stock is preferably 3 quality %.

Compound for sky bran sieve of the present invention is by containing humid heat treatment wheat flour of the present invention, the easiness height of the operability while having good modulation and heating is certain, be highly brittle and chew the mouthfeel rustling and there is the satiety of dressing, aspect blooming, also there is good outward appearance, further, the micro-wave oven after normal temperature, refrigeration or freezing preservation heat again when modulation also can manufacture there is good taste, sky bran sieve that rheological parameters' change with time patience is good.

Within of the present invention day, bran sieve is used sky bran sieve of the invention described above by conventional method manufacture, to be formed and sent out with compound with humid heat treatment wheat flour or of the present invention day bran sieve.

For example, while using the compound for sky bran sieve of the present invention to make of the present invention day bran sieve, can be for the compound for sky bran sieve of the present invention by adding water move to suitable fritter viscosity, after Fried Fishes semifinished product has been flutterred to powder, hang up after this fritter liquid, carry out fried.This suitable fritter viscosity is according to proportioning and desired mouthfeel and different, probably at 0.5Pas to 2.0Pas left and right.And, for sky bran sieve, with compound and day bran sieve, be illustrated herein, but can be equally applicable to dry fried food, the fried food after pickled etc.

Secondly, to the assorted sample of the 3rd invention decoct dish cake based food for humid heat treatment wheat flour, the sample of mixing decoct dish cake based food and with compound and assorted sample, decoct the preferred embodiment of dish cake based food, be described below.

For assorted sample, decoct dish cake based food humid heat treatment wheat flour, water imbibition and the swellability of the humid heat treatment wheat flour of αization degree discontented 12.5% and the not enough 1Pas of viscosity while having added the water of 300 quality % with respect to this humid heat treatment wheat flour are poor, therefore at the assorted sample of having made with having used common wheat flour aspect satiety and mouthfeel, decoct dish cake and roasting octopus ball is compared, the superiority of quality is low.

On the other hand, for assorted sample, decoct dish cake based food humid heat treatment wheat flour, although αization degree surpass 30% and the viscosity while having added the water of 300 quality % with respect to this humid heat treatment wheat flour higher than the humid heat treatment wheat flour of 10Pas, have satiety, produce sticky, thereby not preferred.

In addition, for assorted sample, decoct dish cake based food humid heat treatment wheat flour, because the particle diameter of this humid heat treatment wheat flour is below 1.0mm, and the ratio of the wheat flour of particle diameter below 0.40mm is more than 90%, when modulation green compact, this wheat flour dissolves rapidly in water, the viscosity of green compact is also stable, can not produce coarsely after curing, and can obtain the mouthfeel of melting in lubricious and good mouth.

Assorted sample of the present invention is decocted dish cake based food and with humid heat treatment wheat flour, can be decocted dish cake based food with existing assorted sample and similarly for the manufacture of assorted sample, decoct in dish cake based food with wheat flour.For example, assorted sample of the present invention decoct dish cake based food with humid heat treatment wheat flour when making assorted sample and decoct dish cake based food, can add water and modulate fritter, in this fritter, sneak into other assorted sample and decoct dish cake based food batching, or also can make before assorted sample decocts dish cake based food, be pre-mixed the batching that other assorted sample is decocted dish cake based food.

Secondly, for assorted sample of the present invention, decoct dish cake based food and be illustrated with compound.

Assorted sample of the present invention is decocted dish cake based food compound, decocts dish cake based food with wheat flour, contain above-mentioned of the present invention assorted sample and decoct dish cake based food humid heat treatment wheat flour as assorted sample.

Assorted sample of the present invention decoct dish cake based food with compound except containing above-mentioned humid heat treatment wheat flour, can also suitably contain raw material or the additive of for assorted sample, decocting dish cake based food in the past, wheat flour, flour class, the starch based that for example, can suitably contain other; The protein raw material such as soybean protein, wheat gluten, powdered egg, skimmed milk power; The grease such as animal and plant fat, powdered oil class; Sweet potato powder, food fiber, swelling agent, thickener, emulsifying agent, salt, carbohydrate, sweetener, spice, baste, vitamins, mineral matter class, pigment, spices, dextrin etc.Assorted sample of the present invention decoct dish cake based food with compound except using above-mentioned humid heat treatment wheat flour, in the situation that used other powder stock, more than the content of the above-mentioned humid heat treatment wheat flour in full powder stock is preferably 5 quality %.

In addition, assorted sample of the present invention is decocted dish cake based food compound also can fit in that to decoct that dish cake based food, the assorted sample of Northwest local flavor are decocted dish cake based food, local flavor assorted sample in Hiroshima is decocted dish cake based food, roasting octopus ball, roasting green onion cake, Broiled Cuttlefish, roasting dish cake (も ん じ や baked I) etc. corresponding with the assorted sample of Northeast local flavor, such as can suitably mixing the batchings such as egg, cabbage, green onion, dregs of fat dregs, meat or fish and shrimp, crimsoned ginger sweetened.

Assorted sample of the present invention decoct dish cake based food with compound by containing humid heat treatment wheat flour of the present invention, can realize and not contain alphalysed starch or the thickener of peddling in market, or the content of the alphalysed starch that market is peddled or thickener is suppressed at minimal proportion design, can not feel that cooperation due to alphalysed starch or thickener produces uncomfortable sticky or feel to be clamminess, there is good satiety, extremely moistening and mouthful in melt good, there is the original taste of wheat flour, further, at normal temperature, micro-wave oven after refrigeration or freezing preservation heats also can manufacture in modulation again and has suppressed due to dry cause dry and soft or due to aging cause dry wizened of starch, the good assorted sample of rheological parameters' change with time patience is decocted dish cake based food.

Assorted sample of the present invention is decocted assorted sample that dish cake based food uses the invention described above and is decocted dish cake based food and with humid heat treatment wheat flour or assorted sample of the present invention, decoct dish cake based food and form by commonly using method manufacture with compound.As assorted sample, decoct dish cake based food, can list and such as the assorted sample of Northeast local flavor, decoct that dish cake, the assorted sample of Northwest local flavor are decocted dish cake, local flavor assorted sample in Hiroshima is decocted dish cake, roasting octopus ball, roasting green onion cake, Broiled Cuttlefish, Tokyo thin pancake etc.

For example, while using assorted sample of the present invention to decoct dish cake based food to make assorted sample of the present invention and decoct dish cake based food with compound, can to assorted sample of the present invention decoct dish cake based food with compound by adding water move to suitable fritter viscosity, will this fritter liquid and various proportioning by curing, make after mixing.The viscosity of fritter now, according to becoming the object of goods, the batching of compound and desired baked state and suitably adjust, probably at 0.25Pas to 10Pas left and right.

Secondly, humid heat treatment wheat flour, the baking based food for baking based food of the 4th invention are narrated as follows by the preferred embodiment of compound and baking based food.

For for toasting the humid heat treatment wheat flour of based food, water imbibition and the swellability of the humid heat treatment wheat flour of αization degree discontented 12.5% and the not enough 1Pas of viscosity while having added the water of 300 quality % with respect to this humid heat treatment wheat flour are poor, aspect satiety and mouthfeel, comparing with having used common wheat flour making baking based food, the superiority of quality is low.

On the other hand, for toasting the humid heat treatment wheat flour of based food, although αization degree surpass 30% and the viscosity while having added the water of 300 quality % with respect to this humid heat treatment wheat flour higher than the humid heat treatment wheat flour of 10Pas, have satiety, produce sticky, thereby not preferred.

In addition, baking based food with humid heat treatment wheat flour due to the particle diameter of this humid heat treatment wheat flour be 1.0mm below and the ratio of the wheat flour of particle diameter below 0.40mm more than 90%, when making the blank of cake food, this wheat flour dissolves rapidly in water, the viscosity of blank is also stable, after curing, can not produce coarsely, can obtain the mouthfeel of melting in lubricious and good mouth.

Baking based food of the present invention can similarly toast based food for making with wheat flour with existing baking based food with humid heat treatment wheat flour.For example, baking based food of the present invention uses humid heat treatment wheat flour when making baking based food, can add water or carbohydrate, egg class etc. and be modulated into baking based food blank, also can be before making baking based food, be pre-mixed other powder raw material and as baking based food compound.

Secondly, for baking based food of the present invention, with compound, be illustrated.

Baking based food of the present invention with compound contain above-mentioned baking based food of the present invention with humid heat treatment wheat flour as for toasting the wheat flour of based food.

Baking based food of the present invention, can suitably contain in the past for toasting raw material or the additive of based food with compound except containing above-mentioned humid heat treatment wheat flour, for example, can suitably contain other wheat flour, flour class, starch based; The protein raw material such as soybean protein, wheat gluten, powdered egg, skimmed milk power; The grease such as animal and plant fat, powdered oil class; Food fiber, swelling agent, thickener, emulsifying agent, salt, carbohydrate, sweetener, spice, baste, vitamins, mineral matter class, pigment, spices, dextrin etc.Baking based food of the present invention with compound except using above-mentioned humid heat treatment wheat flour, in the situation that also used other powder stock, more than the content of the above-mentioned humid heat treatment wheat flour in full powder stock is preferably 5 quality %.

As baking based food compound of the present invention, can list the compound such as the cooperation corresponding with the baking such as bronze gong burning, pancake, spongecake, pound cake (pound cake), pancake, steamed bun, bread as basic food, Cream roll, dessert bread, Deep-fried doughnut, U.S.'s hot dog, steamed gluten dressing based food etc.

Baking based food of the present invention with compound by containing humid heat treatment wheat flour of the present invention, can realize and not contain alphalysed starch or the thickener of peddling in market, or the content of the alphalysed starch that market is peddled or thickener is suppressed at minimal proportion design, owing to can not feeling due to cause sticky of alphalysed starch or thickener or feeling, be clamminess, there is good satiety, extremely moistening and mouthful in melt good, there is the original preferred taste of wheat flour, further, at normal temperature, micro-wave oven after refrigeration or freezing preservation heats also can manufacture in modulation again and has suppressed due to dry cause dry and soft or due to aging cause dry wizened of starch, the baking based food that rheological parameters' change with time patience is good.

Baking based food of the present invention is to use the baking based food of the invention described above by conventional method manufacture, to form with compound with humid heat treatment wheat flour or baking based food of the present invention.As baking based food, can list such as bronze gong burning, pancake, spongecake, pound cake, as thin as a wafer little flapjack, steamed bun, bread as basic food, Cream roll, dessert bread, Deep-fried doughnut, U.S.'s hot dog, steamed gluten dressing etc.

Secondly, to the baste class of the 5th invention or for flour paste based food humid heat treatment wheat flour, baste class or flour paste based food by the preferred embodiment of food material and baste class or flour paste based food, narrate as follows.

For baste class or flour paste based food humid heat treatment wheat flour, comparing with the baste class or the flour paste based food that have used common wheat flour to make aspect mouthfeel of the humid heat treatment wheat flour of αization degree discontented 12.5% and the not enough 1Pas of viscosity while having added the water of 300 quality % with respect to this humid heat treatment wheat flour, the superiority of quality is low.

On the other hand, for baste class or flour paste based food humid heat treatment wheat flour, αization degree surpass 30% and the viscosity while having added the water of 300 quality % with respect to this humid heat treatment wheat flour too high higher than the water imbibition of the humid heat treatment wheat flour of 10Pas, therefore the phenomenon that generates pimple when water-soluble is very outstanding, the original good aqueous solubility of product of the present invention goes down, meanwhile, due to the weight saving of the wheat flour washiness that becomes itself, mouthfeel worsens.

In addition, for baste class or flour paste based food humid heat treatment wheat flour, because the particle diameter of this humid heat treatment wheat flour is that the ratio of the following and wheat flour of particle diameter below 0.40mm of 1.0mm is more than 90%, it dissolves rapidly in water, viscosity stabilization, be suitable for most operation time, aspect mouthfeel, can not feel powder powder yet or pimple, thereby preferably.

Baste class of the present invention or flour paste based food with humid heat treatment wheat flour can be with existing baste class or flour paste based food with wheat flour similarly for making baste class or flour paste based food.For example, baste class of the present invention or flour paste based food use humid heat treatment wheat flour when making baste class or flour paste based food, water or other additives be can add and baste class or flour paste based food are modulated into, also can be before making baste class or flour paste based food, make baste class or flour paste based food raw material with other additives mixed, processing in advance.

Secondly, for baste class of the present invention or flour paste based food, with raw material, be illustrated.

Baste class of the present invention or flour paste based food contain above-mentioned baste class of the present invention or flour paste based food humid heat treatment wheat flour with raw material.Baste class or flour paste based food can be Powdered with raw material, can be also solid shapes.

Baste class of the present invention or flour paste based food with raw material except containing above-mentioned humid heat treatment wheat flour, can also suitably contain in the past raw material or additive for baste class or flour paste based food, wheat flour, flour class, the starch based that for example, can suitably contain other; The protein raw material such as soybean protein, wheat gluten, powdered egg, skimmed milk power; The grease such as animal and plant fat, powdered oil class; Thickener, emulsifying agent, salt, carbohydrate, sweetener, spice, baste, vitamins, mineral matter class, pigment, spices, dextrin etc.Baste class of the present invention or flour paste based food with raw material except using above-mentioned humid heat treatment wheat flour, in the situation that also used other powder stock, more than the content of the above-mentioned humid heat treatment wheat flour in full powder stock is preferably 20.0 quality %.

Baste class of the present invention or flour paste based food, can extremely promptly dissolve in cold water by containing humid heat treatment wheat flour of the present invention with raw material, can realize very high viscosity simultaneously.Its result, necessary numerous and diverse operation in the time of can being omitted in existing making baste class or flour paste based food, meanwhile, can realize in the unavailable mouth of existing wheat flour and melt sense.

Baste class of the present invention or flour paste based food are to use the baste class of the invention described above or flour paste based food by commonly using method manufacture, to form with raw material with humid heat treatment wheat flour or baste class of the present invention or flour paste based food.As baste class or flour paste class, can list such as for baste classes such as white sauce, brown baste, curry sauce; Filling, Western-style pastry and the flour paste classes such as custard for dessert bread of cream chip potato cake.For example, when using baste class of the present invention or flour paste based food raw material to make baste of the present invention or flour paste based food, can add water and auxiliary material and heat and make for baste class of the present invention or flour paste based food raw material.

Embodiment

Below, in order to be described more specifically the present invention, enumerate embodiment and comparative example describes, still, the present invention is not limited to following embodiment.

< embodiment 1～4 and comparative example 1～2>

Wheat flour (weak strength flour: " VIOLET " of Nisshin Flour Milling Co's system) add after water according to the water rate that adds shown in table 1, enclose aluminium bag sealing, by saturated steam (1 atmospheric pressure) heat treated under pressurized state (130 ℃, 15 minutes), carry out thus humid heat treatment.

After humid heat treatment, wheat flour after humid heat treatment is dried to processing by box-type drying, by pulverizer, carry out pulverization process, the humid heat treatment wheat flour that the ratio that obtains the wheat flour of particle diameter below 1.0mm is 100%, the ratio of the wheat flour of particle diameter below 0.40mm is 90%.The αization degree of resulting humid heat treatment wheat flour and the viscosity while having added 300 quality % water for powder are shown in table 1.And, about αization degree and viscosity, according to aforesaid operations sequential determination.In addition,, for particle diameter, use Microtrack FRA9220 (dry type) (Nikkiso Company Limited's manufacture) to measure.

< comparative example 3>

Comparative example 3 is for having been used the wheat flour (weak strength flour: example " VIOLET " of Nisshin Flour Milling Co's system) without humid heat treatment.

< evaluation test example 1>

Use the wheat flour of the humid heat treatment wheat flour of embodiment 1～4, the humid heat treatment wheat flour of comparative example 1～2 and comparative example 3, according to the proportioning of the compound shown in table 2 and modulator approach, make respectively fried fish tartar souce.

According to the metewand shown in following table 3, to just exploded the fried fish tartar souce of rear gained and after stored refrigerated 24 hours by micro-wave oven heat treated and the fried fish tartar souce that obtains is evaluated by 10 tasters respectively again.The results are shown in table 4.

[table 1]

[table 2]

[table 3]

Evaluation criterion

5 minutes	feel sufficient dressing sense, very crisp, there is the good mouthfeel rustling of chewing.
		4 minutes	dressing sense is slightly somewhat light.Or dressing sense is heavier, but crisp.
3 minutes	dressing sense is lighter.Or dressing sense is heavier, and hard a little.
		2 minutes	dressing sense is too light.Or dressing sense is heavier, and hard.
1 minute	mouthfeel is close to fecula, not light and not crisp.

[table 4]

From above result obviously, used the fried fish tartar souce (embodiment 1～3) of the compound making that contains humid heat treatment wheat flour of the present invention to compare water suction with the fried fish tartar souce (comparative example 3) that has used untreated wheat flour to make, mouthfeel is also very good simultaneously, the αization degree of the humid heat treatment wheat flour of the invention described above is 12.5%～30%, and the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour is 1PaS～10PaS.It is low that the compound fried fish tartar souce (comparative example 1) of making and the fried fish tartar souce (comparative example 3) that uses untreated wheat flour to make of the humid heat treatment wheat flour that use contains αization degree less than 12.5% and the not enough 1PaS of the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour compared superiority.In addition, use αization degree surpass 30% and the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour surpass the fried fish tartar souce (comparative example 2) of the humid heat treatment wheat flour making of 10PaS, dressing between bread flour and Fried Fishes is fragile, the crisp sense of imperceptible dressing, also there is problem quality aspect.

< embodiment 5～6>

Humid heat treatment condition while making humid heat treatment wheat flour is identical with the situation of embodiment 2, change the condition of dried pulverization process, make respectively the humid heat treatment wheat flour that the particle diameter shown in table 5 distributes, then cook similarly to Example 2 fried fish tartar souce, evaluate.The results are shown in table 5.In table 5, recorded in the lump the result of embodiment 2.

[table 5]

Clearly known by the result in table 5, when increasing the powder of the above particle diameter of 0.40mm and powder more than 1mm, because bulky grain composition is difficult to dissolve, thereby viscosity is unstable, and its result has quality to be tending towards the tendency of decline.

From the above results, by use, the fried food with bread flour makes with compound the comprehensive fried food with bread flour of the present invention, obviously there is extremely excellent effect, the described fried food with bread flour is characterised in that with compound: containing αization degree is 12.5%～30%, and the viscosity while having added the water of 300 quality % with respect to this humid heat treatment wheat flour is 1PaS～10PaS, so particle diameter below 1.0mm and the ratio of the wheat flour of particle diameter below 0.40mm at more than 90% humid heat treatment wheat flour.

< embodiment 7～10 and comparative example 4～6>

< evaluation test example 2>

Use the wheat flour (with reference to table 6) of the humid heat treatment wheat flour of embodiment 1～4, the humid heat treatment wheat flour of comparative example 1～2 and comparative example 3, according to the proportioning of the compound shown in table 7 and cooking method, make respectively day bran sieve.

According to the metewand shown in following table 8, to just explode sky bran sieve of rear gained and room temperature preservation after 4 hours by micro-wave oven day bran sieve of heat treated again, by 10 tasters, evaluated respectively.The results are shown in table 6.

[table 6]

[table 7]

[table 8]

Evaluation criterion

From above result obviously, sky bran sieve (embodiment 7～10) that the compound that contains humid heat treatment wheat flour of the present invention for use is made, outward appearance, the mouthfeel of just having exploded rear dressing are all very good, and the sky bran rib collar sense of heating again by micro-wave oven after 4 hours in room temperature preservation is also very good, the αization degree of the humid heat treatment wheat flour of the invention described above is 12.5%～30%, and the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour is 1PaS～10PaS.

< embodiment 11～12>

Humid heat treatment condition while making humid heat treatment wheat flour is identical with the situation of embodiment 2, change the condition of dried pulverization process, make respectively the humid heat treatment wheat flour that the particle diameter shown in table 9 distributes, then make similarly to Example 8 day bran sieve, evaluate.The results are shown in table 9.In table 9, recorded in the lump the result of embodiment 8.

[table 9]

Clearly known by the result in table 9, when increasing the powder of the above particle diameter of 0.40mm and powder more than 1mm, because bulky grain composition is difficult to dissolve, thereby viscosity is unstable, and its result has quality to be tending towards the tendency of decline.

From the above results, within comprehensive of the present invention day, bran sieve is by being used day bran sieve to make with compound, obviously there is extremely excellent effect, within described day, bran sieve is characterised in that with compound: containing αization degree is 12.5%～30%, and the viscosity while having added the water of 300 quality % with respect to this humid heat treatment wheat flour is 1PaS～10PaS, so particle diameter below 1.0mm and the ratio of the wheat flour of particle diameter below 0.40mm at more than 90% humid heat treatment wheat flour.At other fried cereal preparations of wrapping up in, for example, in dry fried food, also find to have therewith identical superiority.

< comparative example 10>

Comparative example 10 is for decocting dish cake class with blank composite, used the example of the wheat flour composition that contains 2 kinds of different αization flours of αization degree and alphalysed starch (αization degree is that αization wheat flour and the αization degree below 20% is more than 60% αization corn flour) as the assorted sample of being recorded in patent documentation 15 (JP 2002-125578 communique).

< embodiment 13～16 and comparative example 7～10>

< evaluation test example 3>

Use the wheat flour composition (with reference to table 10) of the humid heat treatment wheat flour of embodiment 1～4, the wheat flour of the humid heat treatment wheat flour of comparative example 1～2, comparative example 3 and comparative example 10, according to the proportioning of the compound shown in table 11 and cooking method, make respectively assorted sample and decoct dish cake.

According to the metewand shown in following table 12, to just cure that the assorted sample of rear gained is decocted dish cake and after stored refrigerated 24 hours by micro-wave oven the more assorted sample of heat treated decoct dish cake, by 10 tasters, evaluated respectively.The results are shown in table 10.

[table 10]

The wheat flour composition of recording in * 1 patent documentation 15

[table 11]

[table 12]

Evaluation criterion

5 minutes	compare and there is very strong moist feeling with untreated powder, in mouthful, melt and feel very good.
		4 minutes	compare and there is moist feeling with untreated powder, in mouthful, melt sense well.
3 minutes	compare and have a little a moist feeling with untreated powder, in mouthful, melt and feel slightly good.
		2 minutes	compare with untreated powder a little moist feeling and mouthful in melt sense.
1 minute	toughness, does not feel the difference with untreated powder.

From above result obviously, having used assorted sample that the compound that contains humid heat treatment wheat flour of the present invention is made to decoct dish cake (embodiment 13～16) decocts dish cake (comparative example 9) with the assorted sample that has used untreated wheat flour making and has compared water suction, mouthfeel is also very good simultaneously, the αization degree of the humid heat treatment wheat flour of the invention described above is 12.5%～30%, and the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour is 1PaS～10PaS.

Use contains αization degree less than 12.5%, and the compound of the humid heat treatment wheat flour of the not enough 1PaS of the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour and the assorted sample made are decocted assorted sample that dish cake (comparative example 7) makes with the untreated wheat flour of use and decocted dish cake (comparative example 9) to compare superiority few.In addition, use αization degree to surpass 30%, and the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour surpasses the assorted sample of the humid heat treatment wheat flour making of 10PaS and decocts dish cake (comparative example 8), feels sticky, and also there is problem quality aspect.

In addition, use as the assorted sample of being recorded in patent documentation 15 (JP 2002-125578 communique) decoct dish cake class with blank composite and the assorted sample of making of 2 kinds of different αization flours of αization degree and alphalysed starch decoct dish cake (comparative example 10), due to a large amount of alphalysed starch that use, thereby feel sticky, known or embodiments of the invention 13～16 are effective.

< embodiment 17～18>

Humid heat treatment condition while making humid heat treatment wheat flour is identical with the situation of embodiment 2, change the condition of dried pulverization process, make respectively the humid heat treatment wheat flour that the particle diameter shown in table 13 distributes, then cook similarly to Example 14 assorted sample and decoct dish cake, evaluate.The results are shown in table 13.In addition,, in table 13, recorded in the lump the result of embodiment 14.

[table 13]

Clearly known by the result in table 13, when increasing the powder of the above particle diameter of 0.40mm and powder more than 1mm, because bulky grain composition is difficult to dissolve, can feel coarse and sticky, there is mouthfeel to be tending towards the tendency of decline.

From the above results, comprehensive assorted sample of the present invention is decocted dish cake and is made with compound by using assorted sample to decoct dish cake based food, obviously there is extremely excellent effect, described assorted sample is decocted dish cake based food and is characterised in that with compound: containing αization degree is 12.5%～30%, and the viscosity while having added the water of 300 quality % with respect to this humid heat treatment wheat flour is 1PaS～10PaS, so particle diameter below 1.0mm and the ratio of the wheat flour of particle diameter below 0.40mm at more than 90% humid heat treatment wheat flour.

< embodiment 19～22 and comparative example 11～13>

< evaluation test example 4>

Use the wheat flour (with reference to table 14) of the humid heat treatment wheat flour of embodiment 1～4, the humid heat treatment wheat flour of comparative example 1～2 and comparative example 3, according to the proportioning of the compound shown in table 15 and cooking method, make respectively pancake.

According to the metewand shown in following table 16, to just cure the pancake of rear gained and after stored refrigerated 24 hours by the micro-wave oven pancake of heat treated again, by 10 tasters, evaluated respectively.The results are shown in table 14.

[table 14]

[table 15]

[table 16]

Evaluation criterion

5 minutes	in moist feeling and mouth, melt sense very good.
		4 minutes	in moist feeling and mouth, melt sense good.
3 minutes	slightly sticky.Or less can feel moist feeling.
		2 minutes	have sticky.Or imperceptible moist feeling substantially.
1 minute	with the mouthfeel indifference of fecula, feel wizened.

From above result obviously, the pancake (embodiment 19～22) that the compound that use contains humid heat treatment wheat flour of the present invention is made, mouthfeel is also very good, the αization degree of the humid heat treatment wheat flour of the invention described above is 12.5%～30%, and the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour is 1PaS～10PaS.

< embodiment 23～24>

Humid heat treatment condition while making humid heat treatment wheat flour is identical with the situation of embodiment 2, change the condition of dried pulverization process, make respectively the humid heat treatment wheat flour that the particle diameter shown in table 17 distributes, then make similarly to Example 20 pancake, evaluate.The results are shown in table 17.In addition,, in table 17, recorded in the lump the result of embodiment 20.

[table 17]

Clearly known by the result in table 17, when increasing the powder of the above particle diameter of 0.40mm and powder more than 1mm, due to bulky grain composition be difficult to dissolve thereby viscosity unstable, and in the result of secondary operations test, also have the tendency of quality decline.

< embodiment 25～28 and comparative example 14～16>

Use the wheat flour (with reference to table 18) of the humid heat treatment wheat flour of embodiment 1～3, the humid heat treatment wheat flour of comparative example 1～2 and comparative example 3, according to the proportioning of the compound shown in table 19 and manufacture method, make respectively as thin as a wafer little flapjack.

According to the metewand shown in following table 20, to just curing as thin as a wafer little flapjack and the as thin as a wafer little flapjack after stored refrigerated 24 hours of rear gained, by 10 tasters, evaluated respectively.The results are shown in table 18.

[table 18]

[table 19]

[table 20]

Evaluation criterion

5 minutes	compare with fecula and there is very strong moist feeling, in mouthful, melt and feel very good.
		4 minutes	compare and there is moist feeling with fecula, in mouthful, melt sense well.
3 minutes	compare with fecula and have a little a moist feeling, in mouthful, melt and feel slightly good.
		2 minutes	compare with fecula a little moist feeling and mouthful in melt sense.
1 minute	do not feel the difference with fecula.

From above result obviously, the mouthfeel of the as thin as a wafer little flapjack (embodiment 25～28) that the compound that use contains humid heat treatment wheat flour of the present invention is made is very good, the αization degree of the humid heat treatment wheat flour of the invention described above is 12.5%～30%, and the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour is 1PaS～10PaS.This characteristic contains αization degree less than 12.5% (comparative example 14) in use compares superiority seldom with the as thin as a wafer little flapjack (comparative example 16) that uses untreated wheat flour to make.In addition, while using αization degree to surpass 30% humid heat treatment wheat flour (comparative example 15), moist feeling is crossed strong and is felt to and glue, and the weight of dry thing tails off and has the drawbacks such as easy breakage.

< embodiment 26,29～30>

Embodiment 29,30 is used respectively the humid heat treatment wheat flour of embodiment 23～24, processes and makes as thin as a wafer little flapjack similarly to Example 26, evaluates.The results are shown in table 21.In addition,, in table 21, recorded in the lump the result of embodiment 26.

[table 21]

From this result clearly, when increasing the powder of the above particle diameter of 0.40mm and powder more than 1mm, due to bulky grain composition be difficult to dissolve thereby viscosity unstable, and in the result of secondary operations test, also have the tendency of quality decline.

< embodiment 31 and comparative example 17>

Use the humid heat treatment wheat flour of embodiment 2 and the wheat flour of comparative example 3, according to the bubble cottonrose hibiscus dressing shown in table 22, by proportioning and the preparation method shown in table 23 of compound, cook respectively bubble cottonrose hibiscus dressing.

According to the metewand shown in following table 24, shape and mouthfeel to the state of the bubble cottonrose hibiscus blank before curing, the bubble cottonrose hibiscus dressing that obtains, evaluated by 10 tasters respectively.The results are shown in table 22.

[table 22]

[table 23]

the manufacture method of bubble cottonrose hibiscus dressing

< operation > water 100g cream 30g compound 50g egg 100g 1. is by water and cream microwave-oven-heating, and 500w, 2 minutes, then stirs 10 times.2. add compound, stir 60 times.3. use microwave-oven-heating, 500w, 1 minute, then by baking box preheating (200 ℃).4. egg is divided to 2 to 3 mixing.5. moulding on baking tray (approximately 1 30 grams, diameter 6cm).6.200 ℃, within 20 minutes, cure.7. do not open oven door, in baking box, place 5～10 minutes (or being adjusted to 180 ℃, 5～10 minutes).

[table 24]

Evaluation criterion

The state of the bubble cottonrose hibiscus blank before curing

5 minutes	the formative of bubble cottonrose hibiscus blank is very good.
		4 minutes	can easily form bubble cottonrose hibiscus blank.
3 minutes	can form bubble cottonrose hibiscus blank.
		2 minutes	the formative of bubble cottonrose hibiscus blank is poor.
1 minute	viscosity is not enough, can not obtain steeping cottonrose hibiscus blank.

The shape of bubble cottonrose hibiscus dressing

5 minutes	expand very large.
		4 minutes	expand fine.
3 minutes	expand fully.
		2 minutes	underexpansion.
1 minute	bubble cottonrose hibiscus dressing does not expand.

The mouthfeel of bubble cottonrose hibiscus dressing

5 minutes	very light, crisp and mouthful in to melt sense also good.
		4 minutes	crisp and mouthful in to melt sense good.
3 minutes	but it is not enough in crisp mouthful, to melt sense.
		2 minutes	feel to have as chewing gum and stretch.
1 minute	mouthfeel weight, and sticky

From the result of table 22 clearly, use in the situation of the compound that contains humid heat treatment wheat flour of the present invention (embodiment 31), the good forming ability of bubble cottonrose hibiscus blank, and can obtain the bubble cottonrose hibiscus dressing of shape and good mouthfeel.On the other hand, use in the situation of untreated wheat flour (comparative example 17), the formative of bubble cottonrose hibiscus blank is not so good, and resulting bubble cottonrose hibiscus dressing do not expand, and mouthfeel is also heavy, and feels sticky, and quality is bad.

From the above results, comprehensive baking based food of the present invention, by use, toasting based food makes with compound, obviously there is extremely excellent effect, described baking based food is characterised in that with compound: containing αization degree is 12.5%～30%, and the viscosity while having added the water of 300 quality % with respect to this humid heat treatment wheat flour is 1PaS～10PaS, so particle diameter below 1.0mm and the ratio of the wheat flour of particle diameter below 0.40mm at more than 90% humid heat treatment wheat flour.

< embodiment 32～35 and comparative example 18～20>

< evaluation test example 5>

Use the wheat flour (with reference to table 25) of the humid heat treatment wheat flour of embodiment 1～4, the humid heat treatment wheat flour of comparative example 1～2 and comparative example 3, according to the proportioning of the compound shown in table 26 and modulator approach, make respectively white sauce.

According to the metewand shown in following table 27, to the white sauce of gained after firm making and after stored refrigerated 24 hours by the micro-wave oven white sauce of heat treated again, by 10 tasters, evaluated respectively.The results are shown in table 25.

[table 25]

[table 26]

[table 27]

Evaluation criterion

5 minutes	dispersiveness is very good, uniform dissolution, baste lubricious and mouthful in to melt sense good, there is no cereal taste completely.
		4 minutes	dispersiveness is very good, uniform dissolution, baste lubricious and mouthful in to melt sense good, there is no cereal taste.
3 minutes	dispersiveness is slightly poor, uniform dissolution, baste lubricious and mouthful in to melt sense good, slightly remain cereal taste.
		2 minutes	dispersiveness is slightly poor, easily gives birth to pimple, baste thickness, and residual cereal taste allows people be sick of.
1 minute	bad dispersibility, produces pimple, and baste is thick and heavy, and cereal taste is very strong.

From above result obviously, used the white sauce (embodiment 32～35) of the compound making that contains humid heat treatment wheat flour of the present invention to compare and be promptly dissolved in cold water and milk with the white sauce (comparative example 20) that has used untreated wheat flour to make, thereby it is easy and simple to handle to show viscosity etc., simultaneously, the imperceptible cereal taste of baste of heating gained, and it is also very good in mouthful, to melt, the αization degree of the humid heat treatment wheat flour of the invention described above is 12.5%～30%, and the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour is 1PaS～10PaS.Use contains αization degree less than 12.5%, and the compound of the humid heat treatment wheat flour of the not enough 1PaS of the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour and the white sauce (comparative example 18) of making and the white sauce (comparative example 20) that uses untreated wheat flour making to compare superiority few.In addition, used αization degree to surpass 30%, and the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour surpasses the humid heat treatment wheat flour of 10PaS and the white sauce (comparative example 19) made, because αization degree is very high, so produce pimple when water suction, thus mouthfeel is also produced to harmful effect, also there is problem quality aspect.

< embodiment 36～37>

Humid heat treatment condition while making humid heat treatment wheat flour is identical with the situation of embodiment 2, change the condition of dried pulverization process, cook respectively the humid heat treatment wheat flour that the particle diameter shown in table 28 distributes, then similarly make white sauce with embodiment 33, evaluate.The results are shown in table 28.In addition,, in table 28, recorded in the lump the result of embodiment 33.

[table 28]

From the result shown in table 28 clearly, when increasing the powder of the above particle diameter of 0.40mm and powder more than 1mm, due to bulky grain composition be difficult to dissolve thereby viscosity unstable, its result causes the tendency of quality decline.

< embodiment 38～41 and comparative example 21～23>

< evaluation test example 6>

Use the wheat flour (with reference to table 29) of the humid heat treatment wheat flour of embodiment 1～4, the humid heat treatment wheat flour of comparative example 1～2 and comparative example 3, according to the proportioning of the compound shown in table 30 and modulator approach, make respectively flour paste.

According to the metewand shown in following table 31, to the flour paste just having made and the flour paste after stored refrigerated 24 hours, by 10 tasters, evaluated respectively.The results are shown in table 29.

[table 29]

[table 30]

[table 31]

Evaluation criterion

5 minutes	dispersiveness is very good, uniform dissolution, flour paste lubricious and mouthful in to melt sense good, there is no cereal taste completely.
		4 minutes	dispersiveness is very good, uniform dissolution, flour paste lubricious and mouthful in to melt sense good, there is no cereal taste.
3 minutes	dispersiveness is slightly poor, uniform dissolution, flour paste lubricious and mouthful in to melt sense good, slightly remain cereal taste.
		2 minutes	dispersiveness is slightly poor, easy raw pimple, the slightly thick and powder powder of flour paste, residual cereal taste allows people be sick of.
1 minute	bad dispersibility, raw pimple, the thick and heavy and powder powder of flour paste, cereal taste is very strong.

From above result obviously, used the flour paste (embodiment 38～41) of the compound making that contains humid heat treatment wheat flour of the present invention to compare and be promptly dissolved in cold water and milk with the flour paste (comparative example 23) that has used untreated wheat flour to make, heat simultaneously in the flour paste mouth of gained, melt very good, the αization degree of the humid heat treatment wheat flour of the invention described above is 12.5%～30%, and the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour is 1PaS～10PaS.Used and contained αization degree less than 12.5%, and the compound of the humid heat treatment wheat flour of the not enough 1PaS of the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour flour paste (comparative example 21) of making and the flour paste (comparative example 23) that has used untreated wheat flour making to compare superiority few.In addition, use αization degree to surpass 30%, and the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour surpasses the flour paste (comparative example 22) of the humid heat treatment wheat flour making of 10PaS, because αization degree is very high, thereby produce pimple when water suction, thus mouthfeel is produced to harmful effect.

< embodiment 42～43>

Humid heat treatment condition while making humid heat treatment wheat flour is identical with under the situation of embodiment 39, change the condition of dried pulverization process, make respectively the humid heat treatment wheat flour that the particle diameter shown in table 30 distributes, then similarly process and make flour paste with embodiment 39, evaluate.The results are shown in table 32.In addition,, in table 32, recorded in the lump the result of embodiment 39.

[table 32]

From the result shown in table 32 clearly, when increasing the powder of the above particle diameter of 0.40mm and powder more than 1mm, due to bulky grain composition be difficult to dissolve thereby viscosity unstable, its result causes the tendency of quality decline.

From the above results, comprehensive baste class of the present invention or flour paste based food are by being used baste class or flour paste based food to make with food material, obviously there is extremely excellent effect, described baste class or flour paste based food are characterised in that with food material, containing αization degree is 12.5%～30%, and the viscosity while having added the water of 300 quality % with respect to this humid heat treatment wheat flour is 1PaS～10PaS, and then particle diameter is below 1.0mm, and the ratio of the wheat flour of particle diameter below 0.40mm is at more than 90% humid heat treatment wheat flour.

According to the first invention, fried food with the bread flour humid heat treatment wheat flour that can obtain with the fried food of bread flour is provided, the fried food with bread flour that has used this wheat flour is with compound and with the fried food of bread flour, this humid heat treatment wheat flour has improved in modulation the operability during with the fried food of bread flour and the heating easiness of dressing, the fried food making stretches few, and at normal temperature, the dressing sclerosis that heating also can suppress to be caused by age of starch in modulating again such as the microwave oven dealing after refrigeration or freezing etc., can keep the mouthfeel after just making, rheological parameters' change with time patience is excellent in other words.

In addition, according to the second invention, provide and can obtain the fried fried pastries humid heat treatment wheat flour of wrapping up in of wrapping up in cereal preparation, that has used this wheat flour friedly wraps up in compound and the fried pastries of wrapping up in for pastries, this humid heat treatment wheat flour can improve the fried operability while wrapping up in pastries of modulation and the heating easiness of dressing, and can take into account make fried and wrap up in the fragility of pastries dressing and chew the further raising of the mouthfeel rustling and the satiety of dressing, the raising of outward appearance of dressing such as bloom, and at normal temperature, mouthfeel after microwave oven dealing etc. after refrigeration or freezing also can keep in heating modulation just making again etc., rheological parameters' change with time patience is superior in other words.

In addition, according to the 3rd invention, provide can obtain assorted sample decoct dish cake class or or the assorted sample such as the roasting octopus ball assorted sample of decocting dish cake based food decoct dish cake based food humid heat treatment wheat flour, use the assorted sample of this wheat flour to decoct dish cake based food and decocted dish cake based food with compound and assorted sample, this humid heat treatment wheat flour can improve the satiety that this assorted sample making is decocted dish cake based food, in the moist feeling of blank and mouth, melt sense, and at normal temperature, microwave oven dealing etc. after refrigeration or freezing also can suppress in heating modulation again by dry cause dry and soft or by age of starch, caused dry wizened, can keep the mouthfeel after just making, rheological parameters' change with time patience is excellent in other words.

In addition, according to the 4th invention, the baking based food humid heat treatment wheat flour that can obtain toasting based food is provided, compound and the baking based food for baking based food of this wheat flour have been used, this heat treatment wheat flour has improved the satiety of this baking based food, the texture of internal layer is fine and smooth, soft, in moist feeling and mouth, melt sense superior, and at normal temperature, microwave oven dealing etc. after refrigeration or freezing also can suppress in heating modulation again by dry cause dry and soft or by age of starch, caused dry wizened, can keep the mouthfeel after just making, rheological parameters' change with time patience is excellent in other words.

In addition, according to the 5th invention, baste class or the flour paste based food humid heat treatment wheat flour that can obtain baste class or flour paste based food are provided, used food material and baste class or flour paste based food for this baste class or flour paste based food, this humid heat treatment wheat flour has improved operability and the mouthfeel when making baste class or flour paste based food, this baste class making or flour paste based food are at normal temperature, microwave oven dealing etc. after refrigeration or freezing is also imperceptible cereal taste during heating modulation again, the sensation of the powder powder that can suppress to be caused by age of starch etc., can keep mouthfeel after just making etc., rheological parameters' change with time patience is excellent in other words.

Claims (5)

1. the food humid heat treatment wheat flour containing wheat flour, it is that the wheat flour through humid heat treatment is dried, and carry out as required roll pulverizing or the broken and wheat flour that obtains of pin abrasive dust, it is characterized in that, the described wheat flour through humid heat treatment is to fill and added after the wheat flour of water in sealed container, using saturated steam under pressurized state, to carry out heat treated obtains, the αization degree of described humid heat treatment wheat flour is 12.5%～30%, and the viscosity when having added 300 quality % water with respect to this humid heat treatment wheat flour is 1PaS～10PaS.

2. the food humid heat treatment wheat flour containing wheat flour according to claim 1, is characterized in that, particle diameter is below 1.0mm, and the ratio of the wheat flour of particle diameter below 0.40mm is more than 90%.

3. the food humid heat treatment wheat flour containing wheat flour according to claim 1 and 2, it is characterized in that, the described food containing wheat flour is fried food with bread flour, friedly wrap up in pastries, assorted sample is decocted dish cake based food, baking based food, baste based food or flour paste based food.

4. containing compound or the food material for food of wheat flour, it is characterized in that, it contains the food humid heat treatment wheat flour containing wheat flour claimed in claim 3.

5. a food, is characterized in that, it is that right to use requires the food containing wheat flour described in 3 to form with compound or food material manufacture with humid heat treatment wheat flour or the food that contains wheat flour claimed in claim 4.