JP2003061600A - Flour treated with wet heat and mixes using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a flour treated with wet heat, having a flavor originally possessed by the flour, and hardly having smell of paste and smell of starch, and further to provide a bakery product or a mix for crusts. SOLUTION: This flour treated with the wet heat has properties of >=80% pregelatinization degree and <=500 B.U. viscosity. The bakery product and the mix for the crust contain the flour treated with the wet heat.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to wet heat treated wheat flour and mixes using the same.

[0002]

2. Description of the Related Art Conventionally, as a mix of wheat flour products, for example, a microwave oven in which 3 to 30% (by weight) of pregelatinized starch is added to wheat flour, and other auxiliary materials are added and mixed if necessary. , A frozen food mix that does not thaw and harden is known (see Japanese Patent Laid-Open No. 8-66148). In addition, in the mix for bakery products, a mix is known in which natural and / or modified waxy corn starch and pregelatinized starch are combined as the main ingredient of the starchy material (see Japanese Patent Laid-Open No. 10-56946).

Thus, conventionally, it has been attempted to add starches to wheat flour products to change the physical properties of the products. However, when starches are used, a starch odor and a paste odor occur,
Workability such as handling was also poor.

[0004]

Therefore, the present inventors have conducted various studies on mixes that do not have a starch odor or a paste odor and that are excellent in workability for wheat flour products, particularly bakery products and skin products. The invention was completed.

[0005]

That is, the present invention has a degree of alpha conversion of 80% or more and a viscosity of 500B. U. A heat-moisture treated wheat flour having the following properties, a bakery product mix using the same, and a skin mix.

[0006]

BEST MODE FOR CARRYING OUT THE INVENTION Generally, when wheat flour is heat-moisture treated to increase the degree of gelatinization, the viscosity becomes high, and as a result, it becomes sticky,
There is a drawback that the original flavor of wheat flour is reduced and the workability during mixing is also reduced. As a result of various studies, the present inventors have found that the technical problem of the present invention can be solved by using a heat-moisture treated wheat flour having a specific degree of gelatinization and viscosity, and completed the present invention.

That is, in order to obtain the heat-moisture treated wheat flour according to the present invention, 40 to 45% by weight of water is added to the raw wheat flour using, for example, a uniaxial extruder, a barrel temperature of 100 to 110 ° C. and a barrel pressure of 4. 9 x 10 ⁵ ~
It can be obtained by treating under the condition of 2.0 × 10 ⁶ Pa.

By subjecting wheat flour to wet heat treatment as described above, the degree of gelatinization is 85% or more and the viscosity is 500B. U. Less than,
Preferably 400B. U. A heat-moisture treated wheat flour having the following properties can be obtained.

The wheat flour used in the present invention includes various flours such as soft flour, medium flour and strong flour.

The moist heat-treated wheat flour according to the present invention has a degree of gelatinization of 8
If it is less than 5%, the softness of the product is impaired, the texture becomes hard, and the viscosity is 500B. U. If it exceeds, the product has a sticky texture, which is not preferable.

The degree of gelatinization and the viscosity of the heat-moisture treated wheat flour according to the present invention can be measured by the following measuring methods.

Method for measuring degree of alpha a) Reagent β-amylase: Soybean β-amylase (for example, crude enzyme preparation 5IU / mg manufactured by Nagase & Co., Ltd.) is used. Pullulanase: A pullulanase produced by Aerobacter aerogenes (for example, a crude enzyme preparation 2IU / mg manufactured by Hayashibara Biochemical Research Institute) is used. Reagents for Somogyi-Nelson method and phenol-sulfuric acid method b) Transfer 80 mg of the sample to a glass homogenizer and add 8 mL to it.
Pure water is added, and the mixture is dispersed by moving the glass homogenizer up and down 10 to 20 times. After this, 2 mL each is placed in two 25 mL volumetric flasks, one of which is 0.8 M acetate buffer (pH
Adjust the volume to 6.0) to make a sample. To the other one add 0.2 mL of 10N NaOH solution and allow to gelatinize completely in a warm bath at 50 ° C. for 3-5 minutes. Then, add 1 mL of 2N acetic acid to neutralize. Then, the volume is adjusted to -25 mL with 0.8 M acetate buffer (pH 6.0) to obtain a completely gelatinized sample. To 4 mL of the test solution, 1 mL of the enzyme solution (170 mg of pullulanase and 17 mg of β-amylase was dissolved in 100 mL of 0.8 M acetate buffer (pH 6.0), and the insoluble portion was filtered off. In 1 mL of this solution, pullulanase 3 was added. .4I
U, β-amylase 0.8 IU is added), and the reaction is carried out at 40 ° C. for 30 minutes in a constant temperature bath equipped with a shaker. At the same time, as a blank test, a section is prepared in which 4 mL of the substrate and 1 mL of the inactivating enzyme are added. After the reaction is completed, inactivate the enzyme in the boiling bath for 5 minutes, dilute it 5 times, and then add 1 mL
The reducing power by the Somogyi-Nelson method and the total sugar by the phenol-sulfuric acid method are measured by 0.5 mL. c) Method of calculating gelatinization degree From the measurement results, the gelatinization degree is calculated by the following formula.

[0013]

[Equation 1]

Viscosity measuring method a) Equipment / equipment (1) Brabender amylograph (viscograph) (2) Digital balance (measurable up to 0.1 g) (3) 450 mL burette (4) Spatula ( 5) Poly-beaker b) Operation (1) Fill a 450 mL burette with ion-exchanged water. (2) Remove the cap of the recording pen, turn the handwheel to align the pen tip with the zero point of the graph, and then hang the weight on the back of the pen arm and lift the pen tip from the chart. Put a cap on the tip of the pen to keep it from changing. (3) Make sure that the thermometer lighting switch is ON. Set the switching lever to 0, turn the temperature setting lever, and set the upper end of the thermometer pointer to 25 ° C. (4) Gently remove the measurement filler and push down on the lifting handle to push up the upper part of the main unit, hold the handle with your left hand, and rotate the upper part of the main unit all the way to the right with your right hand. (5) Weigh the sample with a poly beaker. (A) Wheat flour / mix …… 65g (b) Starch ………… 45g (6) Add about 300mL of ion-exchanged water to a poly beaker where the sample was weighed, mix with a spatula, and suspend. To make. This is transferred to a measuring container, and a poly beaker and spatula are washed with the remaining ion-exchanged water and placed in the measuring container. (7) Put the measuring filler in the measuring container. (8) While holding the handle with the left hand, turn the upper part of the case to the front with the right hand, and gently lower it while mounting the measuring filler on the coupling. (9) Completely insert the stopper of the measuring filler to the back of the coupling. (10) Set the switching lever to "97 ° C". (11) Remove the weight from the pen arm, remove the cap of the recording pen, lower the pen tip onto the chart, and confirm that it matches the zero point of the graph. (12) Set the time switch to 45 to 50 minutes and turn on the main switch. (13) After returning the switching lever whose temperature has reached 92.5 ° C. to 0 and confirming that the graph has reached the maximum viscosity,
Place a weight on the pen arm and raise the pen tip. Turn off the main switch. Put the cap on the pen tip and finish.

When preparing a mix of bakery products and hides using the heat-moisture treated wheat flour of the present invention, it is preferable to add 1 to 30% by weight of the heat-moisture treated wheat flour to the wheat flour used in the mix. If the amount added is less than 1% by weight, the effect of the present invention cannot be obtained. On the other hand, if the amount added exceeds 30% by weight, the connection of the dough is weak and it becomes difficult to form the product, and the volume of the product cannot be obtained.

The heat-moisture treated wheat flour of the present invention is used for bakery products such as bread, confectionery bread, cooked bread, French bread, and skins such as bun skin, Chinese bun skin, dumpling skin, spring roll skin, and maimai skin. It is preferably used for mixes used.

The bakery products and skin mixes of the present invention may be used according to the purpose of use other than the heat-moisture treated wheat flour described above.
For example, cereals such as soybean flour, sugar, sugars such as glucose, fats and oils, milk powder, egg powder, leavening agents, salt, spices, seasonings,
A fragrance or the like can be appropriately mixed and used.

[0018]

EXAMPLES Next, the present invention will be described with reference to examples in order to more specifically describe the present invention, but the present invention is not limited to the following examples.

Examples 1 to 2 and Comparative Examples 1 to 4 Using the mixed flour shown in Table 1, bread was made under the production conditions shown in Table 2. The bread thus obtained was evaluated by 10 panelists according to the evaluation criteria shown in Table 3. The evaluation results are shown in Table 1.

[0020]

[Table 1]

[0021]

[Table 2]

[0022]

[Table 3]

Examples 3 to 5, Comparative Examples 5 to 7 Gyoza skins were prepared by using the mixed powders shown in Table 4 under the composition and production conditions shown in Table 5, and the ingredients were prepared by the composition shown in Table 6. 20 g of each gyoza was prepared using these gyoza skins and ingredients. The obtained dumplings were rapidly frozen. Frozen dumplings were added to the hot water and boiled, then the hot water was discarded, and then oil was added and baked. The baked dumplings were evaluated by 10 panelists according to the evaluation criteria shown in Table 7. The evaluation results are shown in Table 4.

[0024]

[Table 4]

[0025]

[Table 5]

[0026]

[Table 6]

[0027]

[Table 7]

Examples 6 to 7 and Comparative Examples 8 to 11 Using the mixed powders shown in Table 8, sake buns were prepared under the formulation and production conditions shown in Table 9. The obtained sake buns were evaluated by 10 panelists according to the evaluation criteria shown in Table 10. The evaluation results are shown in Table 8.

[0029]

[Table 8]

[0030]

[Table 9]

[0031]

[Table 10]

Example 8 and Comparative Examples 12 to 15 Dumplings were obtained in the same manner as in Example 3 except that the mixed powder shown in Table 11 was used. The obtained dumplings were evaluated by 10 panelists according to the evaluation criteria shown in Table 12. The evaluation results are shown in Table 11.

[0033]

[Table 11]

[0034]

[Table 12]

Test Example Using the mixed powders shown in Table 13, sake buns were obtained in the same manner as in Example 6. The obtained steamed bun was stored under conditions of a temperature of 30 ° C. and a relative humidity of 70% and observed until blue mold was generated. The number of days until the day before the generation of blue mold was defined as the number of storage days. The test results are shown in Table 13.

[0036]

[Table 13]

[0037]

EFFECTS OF THE INVENTION When the heat-moisture treated wheat flour of the present invention is used as a mix of bakery products and skins, it is possible to obtain mixes having the original flavor of wheat flour and no starch odor or paste odor. In addition, especially the dim sum prepared using the mixes of the present invention has dramatically improved storage stability as compared with the conventional one.

Continued front page    (72) Inventor Keiichi Anzai             25-1 Kandanishiki-cho, Chiyoda-ku, Tokyo             Seisei Co., Ltd. F-term (reference) 4B023 LE26 LP07                 4B032 DB35 DG02                 4B046 LA09 LG29

Claims (4)

[Claims] 1. A degree of alpha conversion of 80% or more and a viscosity of 500B.
U. Moist heat treated wheat flour characterized by having the following properties. 2. A viscosity of 300-400 B.V. U. The moisture-heat-treated wheat flour according to claim 1, which is 3. A degree of alpha conversion of 80% or more and a viscosity of 500B.
U. A mix for a bakery product, which comprises heat-moisture treated wheat flour having the following properties. 4. A degree of alpha conversion of 80% or more and a viscosity of 500B.
U. A mix for skins, comprising a heat-moisture treated wheat flour having the following properties.