JP2000041604A - Wheat flour food preservable and distributable at low temperature of 15 centigrade or below and produced by using wheat flour containing glutinous starch having excellent viscosity stability - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a wheat flour food produced by using wheat flour containing glutinous starch having excellent viscosity stability and storable and distributable at a low temperature of 15 deg.C or below. SOLUTION: This wheat flour food is produced by using wheat flour containing a starch having an amylose content of <3% and keeping the viscosity corresponding to >=80% of the maximum viscosity 2 minutes after reaching the maximum viscosity. The wheat flour has a property to increase its viscosity by the addition of a pH-conditioning liquid. The wheat flour is produced by milling Tani A6599-4 wheat. The wheat flour food produced by using the wheat flour can be stored and distributed at a temperature of as low as 15 deg.C or below and is especially useful as a frozen food. The wheat flour food is especially suitable as a food prepared by using Kansui (an alkaline aqueous solution containing potassium carbonate), particularly as noodles and shell prepared by using the noodle strip.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a flour food using starch-containing flour which is sticky and has excellent viscosity stability. More specifically, the present invention relates to a flour food product which does not use any special additives, has an excellent texture immediately after production, and maintains its texture when refrigerated or stored at a low temperature of 15 ° C. or lower. More specifically, the present invention relates to a flour food product which has no feeling of looseness immediately after production and after freezing and thawing by heating in a microwave oven or after storage, and has an excellent elasticity and firm texture.

[0002]

2. Description of the Related Art With respect to flour foods, in particular, skins using noodles or noodle strips are required to have not only appropriate hardness but also elasticity and stiffness and are smooth. At the same time, there is a demand for a material that does not easily change in texture when refrigerated or frozen. The change in texture refers to an increase in hardness or a rough feeling, and is a phenomenon mainly caused by aging of starch. In recent years, a more flexible and moist texture has been favored, and a flour food having a higher texture has been demanded.

Hitherto, the texture has been improved by the addition of starch, vegetable or animal protein, emulsifier, gelling agent, etc., although the above-mentioned items have some effects, It had drawbacks, such as being felt as an off-flavor or off-flavor, or having a textured texture that lacked suppleness.

With respect to aging, a mixture of waxy corn starch, glutinous rice flour, glutinous rice starch, tapioca starch, etc. having a high amylopectin content, or a mixture of pregelatinized starch, etc. 1
0-66511, 10-66529). This is based on the fact that starch has a low or no amylose content and hardly causes aging. This utilizes the characteristic of the starch composition itself, that is, the amylose content, so to say, when producing food by adding these, the characteristics of amylopectin appear excessively, boiled and
For example, there arises a problem such as an extreme change in texture that makes the sticky feeling too strong. Therefore, when the above-mentioned method is used, the amount of addition is limited, and therefore, the degree of the effect of suppressing aging or improving the texture is also limited.

[0005]

[0003] With the growing trend toward health and nature, there is a demand for processed foods that use as little additives as possible. Also, with the diversification of dietary habits and lifestyles, demand for processed flour foods is increasing. It is significant to provide a good-tasting flour food that does not require a large amount of additives and is not restricted in the amount used.

[0006] It is an object of the present invention to provide a flour food product using starch-containing flour which is sticky and has excellent viscosity stability. That is, an object of the present invention is to provide a flour food using wheat flour, which is a raw material of a flour food having no off-taste and excellent texture, without any limitation on the amount used.

[0007]

DISCLOSURE OF THE INVENTION The present invention relates to a wheat flour having novel properties, that is, a wheat flour containing starch having stickiness and viscosity stability, and a wheat flour with addition of a pH-adjusted liquid. It is intended to provide a flour food excellent in texture by using a flour characterized by its viscosity characteristics.

The present invention is obtained by milling wheat containing starch having an amylose content of less than 3% and having a property of maintaining a viscosity of 80% or more of the maximum viscosity two minutes after reaching the maximum viscosity. The gist of the present invention is a flour food that can be stored and distributed at a low temperature of 15 ° C. or lower using flour. It is preferable that the above-mentioned flour further has a property of increasing the viscosity by adding a pH adjusting solution. As the flour used in the present invention, for example, flour obtained by milling valley A6599-4 wheat can be used. Seeds of valley A6599-4 have been deposited and stored at the Agricultural and Biological Resources Institute Genebank of the Ministry of Agriculture, Forestry and Fisheries (preservation number 00900237).

The flour food of the present invention is a flour food that can be stored and distributed at a low temperature of 15 ° C. or less, and is suitable for frozen food. INDUSTRIAL APPLICABILITY The present invention is effective for flour foods using a kansui, and is most effective particularly for skins using noodles or noodle bands.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention relates to a flour food using starch-containing flour which is sticky and has excellent viscosity stability. The starch contained in the flour used in the present invention can be extracted by the following method. A 2% saline solution is added to the flour to prepare a dough, which is extruded in water to obtain starch milk. This is filtered, washed with water and centrifuged repeatedly to purify. This method is a commonly used starch extraction method.

The starch contained in the flour used in the present invention exhibits the following behavior when a viscosity measuring device such as RVA is used. That is, starch in flour such as general wheat rapidly increases in viscosity when gelatinization occurs, shows the highest viscosity, and then further increases the temperature, or 90%.
When the temperature is maintained at a temperature of not less than ° C., the viscosity rapidly decreases. However, for example, when valley A6599-4 wheat starch is used, after gelatinization and reaching the maximum viscosity, the viscosity is maintained for a long time as compared with other wheats, that is, 2 minutes after the maximum viscosity is reached. It has the characteristic that the viscosity is maintained at 80% or more of the maximum viscosity. Examining the viscosity behavior by RVA, in the case of general wheat starch, a relatively sharp peak is obtained during the temperature rise, but the valley A6599-4
In the starch of No. 4, the viscosity hardly changes from about 75 ° C. to 94 ° C., and a broad viscosity peak is obtained.

In the present invention, the amylose content of starch is a value measured by amperometric titration using defatted starch as a sample with potato amylose as a control. Normal wheat starch has an amylose content of 25% or more, whereas, for example, valley A6599-4 has a content of less than 3%, and can be regarded as a starch close to rice cake.

In the present invention, the fact that the flour has viscosity characteristics means the following. When the pH-adjusted liquid was added to flour, the increase in viscosity was very large when compared to the control group to which water was added, and when viscosity was measured by RVA, for example, flour of A6599-4 was used. If it was, the highest viscosity was 100-150 RVU in the control group,
It is 350-500 RVU in the case of a pH adjusting liquid, and the maximum viscosity is more than twice. When normal wheat is used, the maximum viscosity by the pH adjusting liquid hardly changes.

[0014] The term "pH adjusting solution" as used herein refers to an alkaline solution containing potassium carbonate, sodium carbonate, or the like, or an acidic solution such as citric acid. Here, a 0.08% solution (pH 1
0.2) is described. Valley system A65
When these liquids were added to 99-4, and the viscosity was measured while stirring and raising the temperature, the maximum viscosity increased remarkably, and the viscosity after reaching the maximum viscosity was maintained at a high level and reached around 94 ° C. At that time, the viscosity decreases. That is, even when the pH adjusting liquid is used, viscosity stability is observed, and the viscosity behavior is similar to the behavior of the above-mentioned valley A6599-4 with starch.

[0015] The viscosity stability of starch or flour as described above is not observed in amylose-free wheat, such as valley H1881, and is not derived from a mere significant decrease in amylose in starch.
It is thought to be derived from the properties of protein or starch grains in wheat.

For the purpose of preventing aging, a variety of flour having a low amylose content may be selected and used. For example, when sticky wheat containing no amylose is used, a different texture such as too sticky is obtained. In order to obtain a proper texture, the amount used is limited, and blending with other powders is required. However, in the case of flour having the above-mentioned characteristics, for example, valley A6599-4 flour, a different flavor and texture are not given. This flour can be applied to flour food without blending.
The manufacturing method does not require a special method, but follows a standard method.

[0017] Among flour foods, in particular, for foods to which kansui has been added, most preferably skins such as wonton, the amylose content is less than 3%, and two minutes after the maximum viscosity has been reached, the maximum viscosity has reached 8%. Flour containing starch having the property of maintaining a viscosity of not less than 50%;
By using flour having viscosity stability when the H preparation liquid is added, for example, valley A6599-4, it is possible to obtain a food having moderate hardness, smoothness, elasticity, and excellent texture. . Even in freezing and microwave heating, the texture such as smoothness and elasticity is maintained. In addition, even when the food is slowly frozen or slowly thawed, for example, in the case of food soaked in soup, the characteristics are maintained. Further, even when stored at a low temperature of 15 ° C. or less, there is almost no change in texture as compared with normal wheat.

In the production of flour foods, a heating step is essential to gelatinize the starch. For example, when manufacturing noodles such as udon, or skins using a noodle band, boiled during the boiled heating process, rough noodles are a problem. Causes a decrease in quality. For example, when the wheat flour of the present invention is used for the preparation of wonton, the wonton skin after boiling has less texture, has no rough skin, and has a smooth texture.

[0019]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be described in detail with reference to embodiments. The present invention is not limited by these examples.

Example 1 Evaluation of Boiled Wonton Peel mixed and prepared according to the formulation shown in Table 1 was heated with 2% saline. As a comparative section, flour, all-purpose flour, waxy corn starch mixed powder (1: 1 mixture with all-purpose flour),
Mochi wheat (Valley H1881) was used.

[0021]

[Table 1]

The outflow of starch at the time of boiling was examined by the turbidity of the liquid according to the L value. The lower the L value, the less cloudy, ie, less boil-off. As shown in Table 2,
Those prepared with the valley A6599-4 had low values, and the liquid was clear and hardly boiled.

[0023]

[Table 2]

Example 2 Evaluation of Wonton Skin Quality Wonton skin prepared according to the composition shown in Table 1 was subjected to a sensory evaluation immediately after the preparation by a specialized panel for a slippery feeling, firmness, hardness, and overall palatability. did. Table 3 shows the results
, Symbol, ×: weak, Δ: slightly weak, ○: medium, ◎:
Strongly represented. In addition, the palatability was evaluated on a scale of 1 to 5, and was evaluated as 1: unfavorable, 3: medium, and 5: favorable. Valley system A6599-4 is excellent in slipperiness and stiffness, and has a certain degree of hardness unlike waxy corn starch or glutinous wheat. Skin is obtained.

[0025]

[Table 3]

Example 3 Change in Texture (Strength of Strength) by Processing of Wonton Peel Wonton peel prepared with the composition shown in Table 1 was heated immediately after preparation, after freezing and after slow freezing, and Table 4 shows the results of evaluating the strength of the stiffness by six specialized panels. Symbols in the table, ×: weak, Δ: slightly weak, ：: moderate, ◎: strong. In addition, the strength of the stiffness of the skin was measured by Taketomo's Tensipressor “My Bo
Using “y”, a rupture test was performed on the skin immediately after preparation and after being frozen and then heated in a microwave oven. The higher the breaking stress, the higher the strength and hardness of the stiffness. In the case of using normal flour, the strength of stiffness is reduced by heating in a freezer, but in the case of using A6599-4 valley, the degree of reduction is small and effective for maintaining texture. Was observed.

[0027]

[Table 4]

Example 4 Example of Viscosity Characteristics To 4 g of valley A6599-4 flour (13.5% water basis), 25 ml of a 0.08% rinse solution was added, and the viscosity was measured by RVA3D +. The viscosity behavior is shown in FIG. RVA condition setting: $ 0-2 min: 34 ° C,
2 to 14 minutes: The temperature is raised at a rate of 5 ° C. for 1 minute, 14 to 19
Min: 94 ° C., 19-31 min: 5 ° C./min, 31-35 min: 34 ° C. As a control, the viscosity behavior when water was added was shown. FIG. 3 shows the results of measuring the viscosity of the all-purpose flour and the glutinous wheat flour under the same conditions by adding a rinse solution or water. A sharp increase in viscosity due to the rinse solution was observed in the valley system A6599-4, and the viscosity stability was also excellent.

[0029]

According to the present invention, it is possible to provide a flour food using starch-containing flour which is sticky and has excellent viscosity stability. ADVANTAGE OF THE INVENTION This invention can provide the flour foodstuff excellent in texture which is hard to age without requiring a special additive and which is excellent.

[Brief description of the drawings]

FIG. 1 is a drawing showing the breaking stress of wonton skin.

FIG. 2 is a drawing showing the behavior of viscosity in valley system A6599-4.

FIG. 3 is a drawing showing the behavior of the viscosity of flour and glutinous flour.

 ──────────────────────────────────────────────────続 き Continuing on the front page (72) Inventor Chikako Otobe 3-1-1 Kannondai, Tsukuba, Ibaraki Pref. Agriculture, Forestry and Fisheries Agricultural Research Center (72) Inventor Hisashi Yoshida 3-1 Kannondai, Tsukuba, Ibaraki -1 Within the Ministry of Agriculture, Forestry and Fisheries Agricultural Research Center (72) Takashi Yanagisawa 3-1-1 Kannondai, Tsukuba, Ibaraki Prefecture Inside the Agricultural Research Center, Ministry of Agriculture, Forestry and Fisheries F term (reference) 4B046 LA01 LA09 LC02 LE11 LG01 LG04 LG16 LG29

Claims (6)

[Claims] 1. A flour food that can be stored and distributed at a low temperature of 15 ° C. or less using flour obtained by milling wheat containing starch having the following properties. (A) Two minutes after reaching the maximum viscosity, the viscosity is maintained at 80% or more of the maximum viscosity. (B) The amylose content is less than 3%. 2. The flour food according to claim 1, wherein said flour has a property of increasing its viscosity when a pH adjusting solution is added. 3. The flour food according to claim 1, wherein the flour food is a frozen food. 4. The flour food product according to claim 1, wherein the flour food product uses kansai. 5. The flour food according to claim 1, wherein said flour food is noodle. 6. The flour food according to claim 1, wherein the flour food is a skin utilizing a noodle belt.