JP2003000165A - Thermally denatured wheat flour and food raw material, food using the wheat flour - Google Patents

Abstract

(57) [Summary] [Problem] To provide a heat-modified wheat flour in which a suspension has a high viscosity, a food material produced using the same, and a flour food. SOLUTION: As a result of a detailed study of heat denaturation characteristics of flour from various flour varieties and strains, a suspension from denatured flour prepared from flour of a specific cultivar and strain has a remarkable high viscosity and a long time. Discovered to exhibit viscosity stability,
The present invention has been completed. By heating and denaturing wheat flour whose genetically modified flour suspension has a high viscosity under optimal conditions, a modified flour that can prepare batter almost or completely without using a thickening agent to increase viscosity is obtained. Was. Then, a high-viscosity batter for frying or a batter for tempura can be produced at low cost with little or no use of a thickener or the like. In addition, by using part or all of the modified flour of the present invention in place of flour as a raw material for bread and confectionery, it is possible to reduce costs by increasing water absorption and to significantly improve the texture and flavor of the obtained product. .

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a heat-modified wheat flour whose suspension has a high viscosity, a food material produced by using the wheat flour, and a wheat flour food product.

[0002]

2. Description of the Related Art Currently, heat-modified wheat flour (hereinafter referred to as modified powder) is widely used for various batters for frying, clothing liquid for tempura, texture improvement of bread and confectionery, and various roux. . However, in the production of batters and clothing liquids using modified powders, thickening agents such as guar gum and xanthan gum and pregelatinized starch are used in combination to increase the viscosity of suspensions and improve their stability. However, there is a problem in that the product may become unusable during production and trouble may occur during preparation.

[0003]

From such a situation,
Particularly in the production of batters for frying, it is desired to produce batters with high viscosity and high stability by using only modified powders that do not use thickeners or pregelatinized starch as much as possible. However, at present, a batter production technique using a thickener such as polysaccharides and starch is disclosed in JP-A-13-125795.
No. 11-125 and 7-155127.
However, the technology has not been established enough to solve the above problems, to the extent disclosed in Japanese Patent Laid-Open No. 7-75514.

[0004]

Means for Solving the Problems In order to solve the above problems, the inventors of the present invention have conducted extensive studies on the heat denaturation characteristics of various flour varieties and flours from lines, and as a result,
The present inventors have completed the present invention by discovering that suspensions from modified flours prepared from wheat flours of specific varieties and lines exhibit remarkable high viscosity and long-term viscosity stability. That is, a modified powder that can be prepared into a batter with little or no thickening agent for viscosity increase by heat-denaturing wheat flour with genetically modified flour suspension showing high viscosity under optimum conditions. Is provided.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The modified flour as used in the present invention means wheat flour having a water content of 12% to 15%, preferably 13% to 14% at 80 ° C to 160 ° C for 3 minutes to 240 minutes, preferably 10%.
It is wheat flour that has been heated at 0 ° C to 140 ° C for 10 minutes to 50 minutes. If it is below this range, the viscosity of the denatured suspension will not be sufficiently high, and conversely if it is too long, the denaturation of the protein will proceed too much and the suspension viscosity will fall below the optimum conditions. A wheat variety whose modified powder suspension has high viscosity, a wheat line as a line, and a wheat line used as a parent for crossing. A cultivar grown by the Hokkaido Research Center for Agricultural Technology, Agricultural Technology Research Institute, Kitano Kaori (line seed registration application Middle), bill system 187, bill system 221, moon system 96
No. 24, monthly 9625, monthly 9626, etc., but wheat flour from any variety or line at 90 ° C.,
Viscosity of 31.5% suspension of modified powder after heat denaturation treatment for 2 hours is 800 mPa · s or more, preferably 1000 mP
A wheat flour for modified flour of the present invention is included as long as it has a.s or more.

Further, it has been clarified from a detailed study that wheat flour in which the modified flour suspension has a high viscosity tends to have a high pentosan content in the flour. The content of pentosan in wheat flour is 1.1% or more, preferably 1.3.
% Or more. The details of the reason why wheat flour with high pentosan content has good modified flour characteristics are unknown, but it is known that pentosan, which is a representative non-starch polysaccharide in wheat flour, absorbs a large amount of water. It is considered that this is related to the high viscosity of the modified powder suspension.

Although the details of the reason why the viscosity of the modified powder suspension (only the modified powder viscosity) of wheat flour from a specific variety or line increases (the above is the modified powder viscosity), it is not known in detail, but a line using Holoshiri wheat as a crossing parent Shows a high viscosity, and the pentosan content in flour with good characteristics tends to be high, suggesting that genetic factors are involved in the characteristics of modified flour. Further, as the characteristic of the wheat flour for modified flour, the particle size measured by a laser granulometer (type HELOS & RODOS manufactured by Nippon Laser Co., Ltd.) is 25.
00 cm ² / g or less, more preferably 2300 cm ²
Wheat flour of less than / g is good. The detailed reason why the modified powder characteristics of the wheat flour having a smaller particle size is better is unknown, but the following reasons are considered.

Generally, wheat flour having a small particle size is hard wheat flour, and the amount of damaged starch produced during milling tends to be large. Since this damaged starch is said to have a higher water absorption than healthy starch, it is presumed that this affects the high viscosity of the modified powder suspension. The viscosity of the modified powder suspension was measured as follows. 31.5% using modified powder that has been heat-treated under various conditions
Prepare a suspension. Next, using 10 ml of this solution, R
B80 viscometer (manufactured by Toki Sangyo Co., Ltd.) with a small amount of sample adapter, using HH 1 and HH 2 rotors, rotation speed 10
The viscosity was measured under the conditions of 0 rpm and 25 ° C. In addition, the content of pentosan in flour was determined by the phloroglucinol method (Robert
et al .: J. Sci. Food Agric., 36, 1243 (19)
85)).

Foods and foods using the heat-modified powder of the present invention contain the modified powder and are mixed or baked.
It includes all foods and foods that have been subjected to frying, boiling, etc. and is not particularly limited. For example, as food materials, various frying batter powder and batter liquid, various tempura coating liquid powder and coating liquid, various mixed powder, various roux, etc., but the properties of the modified powder of the present invention are particularly effective. Foodstuffs that act on various frying batters and batters.
Also, as food, bread, French bread, hard roll, butter roll, Danish pastry, croissant, bread such as other various types of sweet bread, hot cake, sponge cake, chiffon cake, donuts, pies, biscuits, cookies, crackers, Cream puff, Kashiwa mochi,
Examples thereof include confectionery such as buns, fried foods such as various types of fried foods and tempura, and noodles such as udon, soba, somen, kishimen, Chinese noodles and spaghetti. Among them, confectionery and tempura are the ones that have a great effect of improving the quality of foods, especially the texture, by the modified powder.

The modified powder used in these food materials and foods may be used alone or in combination with other raw materials without any particular limitation. Examples of other raw materials include various starches, rice flour, various starches, rice flour, thickeners, emulsifiers, oils and fats, expanding agents, pigments, spices, seasonings, nutritional enhancers, egg yolk powders, etc. be able to. These other raw materials may be used alone or in various combinations. Also,
The amount of the modified powder used in various foodstuffs and foods is also not particularly limited, and may be appropriately determined while looking at the effect on the target foodstuffs and foods.

Next, the following examples (including comparative examples)
The present invention will be described in more detail based on the following, but the present invention is not limited to these examples.

[0012]

[Example 1] Wheat flour, a large number of varieties including a line that uses the wheat as a crossing parent, wheat flour from the lines and flours of various brands, flour having a water content of about 13.5% at 90 ° C for 2 hours Heat treatment was performed to obtain modified powder. For the flour, all of the Buehler milled 60% flour is used,
The pentosan content of wheat flour and the viscosity of modified flour were measured by the above-mentioned methods. The result is shown in FIG. There was a high correlation between the content of pentosan in wheat flour and the viscosity of modified flour, and the modified flours from Hoso-shiri-komugi and the lines using Hoshi-shiri-komugi as the crossing parent all showed a high pentosan content and a modified powder viscosity. This shows that these modified powders have good modified powder properties.

On the other hand, a typical wheat brand 1CW (N
o.1, Canada Western Red Spring), H
RW (Hard Red Winter), ASW (Australian Standard White), WW (Western White), major varieties other than Japanese white wheat, Haruyutaka, Haruhikari, Takune Wheat, Chihoku Wheat, Hokushin, Norin 61 are all modified. The powder viscosity shows a viscosity of 800 mPa · s or less, which is equal to or less than that of white wheat, and it can be seen that the modified powder properties are insufficient. In particular, the viscosity of the modified powder of WW used for various kinds of clothing liquid such as tempura is very low around 250 mPa · s, and it is understood that the modified powder is not suitable for the use of the present invention.

[0014]

[Example 2] Various wheat varieties including lines that used Hoshi-shiri-komugi and Hoshi-shiri-komugi as crossing parents, and the relationship between the modified powder viscosity of wheat flour from the lines and the grain size of the wheat flour were examined. The modification treatment was performed in the same manner as in Example 1, and the particle size was measured by the method described above. Also, wheat flour is milled 6
0% flour was used. The results are shown in Figure 2. From this, there is a considerable correlation between the modified powder viscosity and the grain size of wheat flour, and all the lines using Hoso-shiryokomu and Hoshi-shiryomogi as a parent for mating showed a high modified powder viscosity with a small size of 2300 cm ² / g or less. . Considering together with the results of Example 1, it can be seen that the modified flour from the hard wheat flour having a high pentosan content and a small grain size shows good modified flour characteristics.

[0015]

[Example 3] Using the white wheat, the Kitanokaori, the moon type 9626, and the wheat flour of Example 1 used in Example 1, 127
Modified powder was obtained by heat denaturation treatment at 30 ° C. for 30 minutes. For these modified powders, create a batter of 35% modified powder,
The viscosity was measured by the method described above. Then, after that, the appropriate water content of Kitano Kaori, which had the highest batter viscosity, was determined, and for other modified powder batters having a lower viscosity than this batter, commercially available xanthan gum was added to create a batter with the same viscosity as Kitano Kaori, and Kitano Kaori The amount of xanthan gum required to obtain a batter having the same amount of water and the same viscosity as the modified powder batter was determined. The results are shown in Table 1. As a result, compared to WW modified powder, the modified powders of Horoishi Wheat, Kitano Kaori, and Tsukikei No. 9626 give high-viscosity batters only with modified powders, so a small amount of xanthan gum can be added or not used as a batter at low cost. It can be seen that a viscous batter can be prepared.

Next, using the above-mentioned batter solution, croquettes were prepared by the following method and the characteristics of the batter solution were evaluated. 50 g of a commercially available frozen croquette tool material was immersed in the batter, the excess liquid was cut, and bread crumbs were added. After repeating this operation once again, it was fried in 180 ° C. salad oil for 4 minutes to prepare potato croquettes. Table 2 shows the batter's condition at the time of preparation of this batter, the state of bread crumbs adhered, and the obtained croquettes evaluated by three panelists during the production of this potato croquettes. From this, in the modified WW batter of Comparative Example 1, almost good results were obtained in all Examples and Comparative Examples except that lumps were slightly formed during the preparation and that the adhesion of bread crumbs was slightly uneven. In particular, the croquette using the modified powder batter of Kitano Kaori of Test Example 2 had a good appearance and texture, and showed a crispy and good texture compared to the others. From the above results, by using the modified powder of the present invention, it becomes possible to prepare a good frying batter with high viscosity at low cost, thereby obtaining a good fried food such as croquette at low cost. You can

[0017]

[Table 1]

[0018]

[Table 2]

[0019]

[Example 4] Using the modified powder prepared in Example 3, the ingredients were mixed well in the composition shown in Table 3 and stirred to prepare a coating liquid for tempura. This was sliced into 1 cm pieces, and steamed potatoes were soaked to evenly apply the coating liquid. 180 ℃ ~ 19
It was fried in 0 ° C. salad oil for 3 minutes to obtain potato tempura. The state of the coating liquid during the production of the potato tempura and the obtained potato tempura were evaluated by three panelists. The results are shown in Table 3. Compared to the comparative example, the modified powders of the examples all have less lumps during the preparation of the coating liquid, and a large amount of the mixed liquid can be added to prepare a large amount of the coating liquid with a certain amount of wheat flour, resulting in a lower cost. Thus, a good clothing liquid could be easily prepared. In particular, this tendency was remarkable in the modified powder of Kitano Kaori and Moon system 9626. In addition, although there was no big difference in the evaluation of the obtained potato tempura in each ward, in the test example compared to the comparative example, the appearance and texture were good, especially the texture from the modified powder of Kitano Kaori was crispy. It was good. From the above results, it can be seen that by using the modified powder of the present invention, a good tempura coating liquid can be easily prepared at low cost, and the appearance and texture of the obtained tempura are very good.

[0020]

[Table 3]

[0021]

Example 5 The modified powder prepared in Example 3 was used to prepare cream puffs with the formulations shown in Table 4, and the condition of the cream puff and the evaluation of the resulting cream puffs were conducted by three panelists. The production of cream puff was performed as follows. Put water, sugar and butter in a pan and heat to dissolve the sugar and melt the butter well and mix well.
Next, denatured wheat flour is added and mixed well at room temperature. Furthermore,
Gradually mix the dough while gradually adding the well-mixed whole eggs to create a shoe dough of appropriate hardness. Approximately 16g of this dough on a cooking sheet, squeeze in an oven at 200 ° C for 2
Bake for 0 minutes. 20 g of commercially available custard cream was poured into the chilled cream puff skin to produce a cream puff.

As a result, the cream puffs of the test examples gave better overall evaluation results than the cream puffs of the modified WW powder of the comparative example, and a large amount of water entered during the dough preparation and no lumps during the dough preparation. Good fabric was easily made at low cost. Also, the obtained cream puff has a texture,
The flavor was good, and particularly those using Kitano Kaori and modified powder of Tsukikei 9626 exhibited a crispy texture and a good fragrant flavor. From the above results, by using the modified powder of the present invention, it is possible to easily prepare a good puff dough at a low cost, and the obtained puff cream is also a comprehensive good one, in particular, the texture and flavor are improved. I understand.

[0023]

[Example 6] A modified flour was obtained by heat-treating wheat flour (Holoshi wheat, Kitanokaori, WW) having a water content of 13.5% at 100 ° C for 1 hour. Using this modified powder,
Cookies were prepared according to the formulation shown in Table 5, and the state of the cookie dough during preparation and the evaluation of the cookie thus obtained were evaluated by three panelists. The cookies were manufactured as follows. Boil butter in a water bath, add sugar and mix well. Next, whole eggs are added little by little and mixed thoroughly, and wheat flour and modified flour are further added thereto and mixed thoroughly. The obtained dough is put in a squeezer and squeezed out into cooking sheets of about 10 g each, and baked in an oven at 180 ° C. for 13 minutes.
The sensory evaluation results are shown in Table 5.

[0024]

[Table 4]

From the above, the results of the test examples were generally better than those of the comparative examples, and particularly the texture and flavor of the obtained cookies were good. The cookies of the test examples showed a crispy and pleasant texture. In addition, it had a slightly fragrant and good flavor. From the above results, it is understood that by using the modified powder of the present invention, it is possible to easily produce a cookie excellent in texture, flavor and the like.

[0026]

[Example 7] Using the modified powder prepared in Example 3, butter rolls were prepared with the formulations shown in Table 6, and the state of the butter roll dough and the obtained butter roll were evaluated by three panelists. The results are shown in Table 6. The bread making process is shown below.・ Mixing: Low speed 1 with all ingredients mixed
Mix for 1 minute, medium speed 1 minute, high speed 3 minutes. -Fermentation: 30 ° C, 30 minutes-Splitting, rounding: 40 g of dough divided by hand, rounding-Bench: 30 ° C, 20 minutes-Molding: Rolled by hand-Proof: 38 ° C, 85% humidity for 55 minutes Proof fermentation / baking: 200 ℃, 12 minutes

[0027]

[Table 5]

From Table 6, in comparison with the comparative example, in the test example,
The amount of water absorbed during preparation of the dough was large, and the condition during preparation of the dough was generally good. The obtained butter roll also had a good texture and flavor, and especially those using Kitano Kaori had a crispy texture and a slightly savory flavor. From the above results, by using the modified powder of the present invention,
It can be seen that a good butter roll dough can be prepared at low cost, the obtained butter roll is also a good overall, and especially the texture and flavor are improved.

[0029]

[Table 6]

[0030]

EFFECTS OF THE INVENTION By using the modified powder of the present invention described above, it is possible to produce a high-viscosity frying batter or coating liquid for tempura at a low cost with little or no thickener. Further, by using a part and the whole amount of the modified powder of the present invention instead of wheat flour which is a raw material for bread and confectionery, it is possible to reduce the cost by increasing water absorption and to significantly improve the texture and flavor of the obtained product. I understand. So far, low cost batter, preparation of clothing liquid, for texture improvement of bread confectionery, etc., various methods have been studied, but a method for solving these problems with a low cost method has not been established. Is the current situation. INDUSTRIAL APPLICABILITY The present invention can provide a technique for solving the above problems at low cost by using a modified powder obtained by a simple method of heating a specific wheat flour under optimum conditions. According to the present invention, low cost, high quality batter, preparation of clothing liquid, texture of various foods at low cost, it is possible to improve the flavor, fried foods, low cost stable high quality foods mainly bread confectionery A great contribution to production is expected. Further, varieties of the modified powder characteristics of the present invention are all domestic varieties and strains, so the present invention is
It can be expected to greatly contribute to the expansion of demand for domestic wheat.

[Brief description of drawings]

FIG. 1 is a graph showing the relationship between the flour pentosan content and the viscosity of modified flour.

FIG. 2 is a graph showing the relationship between wheat flour particle size and modified flour viscosity.

─────────────────────────────────────────────────── ─── Continuation of front page (51) Int.Cl. ⁷ Identification code FI theme code (reference) A23G 3/00 A23G 3/00 4B036 A23L 1/16 A23L 1/16 A 4B046 1/176 1/176 1 / 20 108 1/20 108Z 1/48 1/48 (72) Inventor Hiroaki Yamauchi 3-9, Nishi 1jo south, Memuro-cho, Kasai-gun, Hokkaido 3-9 (72) Inventor Zenta Nishio 5-chome 1 2 east, Memuro-cho, Kasai-gun, Hokkaido (72) Inventor Kanenori Takada 5-1, Higashi 2-jo south, Memuro-cho, Kasai-gun, Hokkaido C102 (72) Inventor Tatsuo Kuwahara 12-7 Higashi 7-jo South, Obihiro-shi, Hokkaido 502-51 (72) Inventor Shuji Kawahara 3-4-10 Shinjo Nishi, Kita-ku, Sapporo-shi, Hokkaido (72) Inventor Kenyuki Nagano 4-7-5 Kitago, Shiraishi-ku, Sapporo-shi, Hokkaido F-term (reference) 4B014 GG02 GK08 4B020 LB06 LK09 4B023 LE26 LG06 LP07 4B025 LB04 LG04 LK02 4B032 DB01 DB20 DB21 DG02 DP02 4B036 LF13 LH22 4B046 LA01 LG29

Claims (9)

[Claims] 1. 10 g in a heat resistant aluminum laminated bag
Of wheat flour having a water content of 13.5% at 90 ° C for 2 hours has a viscosity of 800 mPa · s at 25 ° C in a suspension of heat-modified wheat flour having a weight concentration of 31.5%.
The above is a heat-modified wheat flour characterized by the above. 2. A weight concentration of a heat-modified wheat flour obtained by heat-treating 10 g of wheat flour having a water content of 13.5% at 90 ° C. for 2 hours in a heat-resistant aluminum laminate.
The viscosity of a 1.5% suspension at 25 ° C is 1000 mPa · s.
The above is heat-denatured wheat flour characterized by the above. 3. The heat-modified wheat flour according to claim 1, wherein the content of pentosan in the wheat flour used for preparing the heat-modified wheat flour is 1.1% or more. 4. The heat-modified wheat flour according to claim 1, wherein the content of pentosan in the wheat flour used for preparing the heat-modified wheat flour is 1.3% or more. 5. The particle size of wheat flour used for the preparation of heat-modified wheat flour is 2500 cm ² / g or less.
Heat-denatured wheat flour according to 2, 3 or 4. 6. The particle size of wheat flour used for preparing heat-modified wheat flour is 2300 cm ² / g or less, 1.
Heat-denatured wheat flour according to 2, 3 or 4. 7. A wheat flour food material and a wheat flour food product, which are produced by using the heat-modified wheat flour according to claim 1, 2, 3, 4, 5 or 6. 8. The food material according to claim 7, wherein the food material is batter powder for frying and a batter liquid. 9. The wheat flour food according to claim 7, which is bread, confectionery, noodles, or fried food.