JP2005229935A - Lecithin-containing wheat flour processed food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a lecithin-containing wheat flour processed food capable of daily and reasonably uptaking lecithin, because the food does not impair taste even when the food contains the lecithin in large amounts. <P>SOLUTION: The lecithin-containing wheat flour processed food is prepared by heat-cooking wheat flour mixture in which wheat flour is at least formulated with lecithin and vitamin E. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a processed flour food containing a large amount of lecithin.

  Lecithin has a basic function for life support. In particular, lecithin acts as a surfactant in the body and is known to be effective in preventing arteriosclerotic diseases by lowering cholesterol levels in the body, and in preventing and treating hypertension, diabetes, liver disease, etc. ing. For this reason, in order to effectively obtain the useful functions of lecithin, it is preferable to take a predetermined amount of lecithin on a daily basis. The daily intake of such lecithin can be carried out without difficulty by preparing a lecithin-containing bread obtained by adding lecithin to bread, which is a daily meal, and eating the lecithin-containing bread.

So far, bread containing lecithin produced by adding lecithin to wheat flour has been disclosed (for example, see Patent Documents 1 to 3). However, the lecithin added here is used for the purpose of improving the texture and flavor of bread, focusing on the excellent emulsifiability, moisturizing properties and gelatinization properties of lecithin. The amount was low. Specifically, the lecithin content in bread was at most about 0.5% by weight.
JP-A-5-3750 (Claims) JP-A-8-163953 (Claims) Japanese Patent Publication No. 5-53454 (Claims)

  On the other hand, when the lecithin content in the bread is higher than 0.5% by weight, the lecithin-containing bread is inferior in flavor because lecithin has characteristics that it is easily oxidized and decomposed by heating. It became a thing. For this reason, a lecithin-containing bread containing a large amount of lecithin could not be produced. As a result, in order to ingest a desired amount of lecithin using lecithin-containing bread, it is necessary to eat a large amount of bread, and it has been very difficult to ingest lecithin on a daily basis.

  An object of the present invention is a processed wheat flour product comprising lecithin, which does not impair the flavor even if it contains a large amount of lecithin. Therefore, it is possible to take lecithin without difficulty on a daily basis. To provide food.

  The gist of the processed food product of lecithin-containing wheat flour of the present invention is that a mixture of at least wheat flour, lecithin and vitamin E is blended, and the mixture of lecithin is 5 to 32% by weight. It is to be obtained.

  With this configuration, even if lecithin is contained in a large amount, oxidation / decomposition of lecithin when cooking the wheat flour mixture is prevented, and deterioration of the flavor of the processed flour food is prevented.

  Moreover, the place made into the summary of the lecithin containing wheat flour processed food of this invention exists in heating and cooking the flour mixture formed by mix | blending at least flour, a lecithin, vitamin E, and an aldehyde dehydrogenase.

  Moreover, the gist of the processed food product of lecithin-containing wheat flour of the present invention is that it is obtained by cooking a wheat flour mixture containing at least wheat flour, lecithin, vitamin E, and komatsuna.

  With such a configuration, oxidation / decomposition of lecithin and a decrease in flavor of processed flour foods when the wheat flour mixture is cooked are more effectively prevented.

  Moreover, the place made into the summary of the lecithin containing wheat flour processed food of this invention exists in the said wheat flour mixture being further mix | blended with whole wheat flour.

  With this configuration, the starch content in the flour mixture can be kept low.

  Moreover, the place made into the summary of the lecithin containing wheat flour processed food of this invention exists in the said wheat flour mixture being further mix | blended with wheat protein.

  With this configuration, when the flour mixture is kneaded to form dough, sufficient gluten protein is formed.

  In the present invention, since the oxidation and decomposition of lecithin at the time of cooking the wheat flour mixture is prevented, even if a large amount of lecithin is contained in the wheat flour mixture, the resulting lecithin-containing flour processed food is oxidized odor, And it can prevent exhibiting the flavor peculiar to lecithin which kills appetite. Therefore, the lecithin-containing processed wheat flour can be used as a daily food. By eating such a lecithin-containing processed wheat food, a predetermined amount of lecithin can be taken daily without difficulty.

  Further, in the present invention, the flour mixture is configured to contain aldehyde dehydrogenase and / or komatsuna, so that when the flour mixture is cooked, the flavor of the processed flour food is reduced due to oxidation and decomposition of lecithin. It will be effectively prevented. For this reason, the lecithin-containing wheat flour processed food of the present invention can be produced by baking a flour mixture.

  Moreover, in this invention, since the starch mixture in a wheat flour mixture is restrained low because a wheat flour mixture is comprised including wheat whole grain flour, pregelatinization of the wheat flour mixture by a lecithin can be suppressed. For this reason, the lecithin-containing wheat flour processed food of the present invention can be prevented from becoming a paste, and its appearance and texture can be made plump.

  In addition, the processed lecithin-containing food of the present invention is produced using a wheat flour mixture containing wheat protein, so that when the wheat flour mixture is kneaded into a dough, sufficient gluten protein is present. Will be formed. For this reason, even if materials other than wheat flour, for example, the whole wheat flour and komatsuna mentioned above are contained in the wheat flour mixture, when the kneaded material is kneaded with yeast and then fermented, the inside of the dough Thus, carbon dioxide is sufficiently contained. For this reason, the lecithin-containing wheat flour processed food can have a fluffy appearance and texture.

  The lecithin-containing wheat flour processed food according to the present invention will be described in detail below.

  The lecithin-containing wheat flour processed food of the present invention is produced by cooking a wheat flour mixture containing at least wheat flour, lecithin, and vitamin E.

  The flour used in the present invention may be strong flour, medium flour, or weak flour, and may be appropriately selected from the group of flours depending on the type of bread intended. Moreover, you may comprise combining these.

  The lecithin used in the present invention may be extracted from any raw material, and specifically may be lecithin obtained using egg yolk or soybean as a raw material.

  Since the processed lecithin-containing food of the present invention is prepared using a flour mixture containing vitamin E, when cooking the wheat flour mixture, lecithin oxidizes and decomposes or kills appetite. Emitting flavor is prevented. For this reason, even if the lecithin content processed food of the present invention is made using a flour mixture having a lecithin content of 5 to 32% by weight, it can have a flavor that is not unreasonable for making it an everyday food. If the lecithin content is less than 5% by weight, it becomes difficult to ingest a predetermined amount of lecithin on a daily basis by eating the lecithin-containing processed wheat flour. In addition, when the content of lecithin is more than 32% by weight, the processed lecithin-containing wheat flour food may exhibit an odor of oxidation and a unique flavor of lecithin that kills appetite.

  In the present invention, vitamin E is used to prevent lecithin in the flour mixture from being oxidized and decomposed when the wheat flour mixture is cooked, and also from giving off a unique flavor that kills appetite. Therefore, vitamin E may be contained in the flour mixture to such an extent that it can achieve this purpose, and its blending amount is not particularly limited, but it is 5 to 15% by weight based on the lecithin blending amount. %, Preferably 9 to 11% by weight. When the blending ratio is less than 5% by weight, lecithin cannot be sufficiently prevented from being oxidized or decomposed when the flour mixture is cooked. Moreover, when there are more than 15 weight% of this mixture ratio, the manufacturing cost of a lecithin containing wheat flour processed food will go up.

  In the processed lecithin-containing wheat flour of the present invention, when trying to prevent a decrease in flavor caused by lecithin mainly by vitamin E, the heating temperature when cooking the flour mixture is 80 to 120 ° C. It is preferable. Therefore, when it is going to produce the lecithin containing wheat flour processed food concerning this invention by the said aspect, it is preferable to cook a wheat flour mixture by steaming.

  The wheat flour mixture according to the present invention may be further mixed with komatsuna. Such a mustard spinach is obtained by processing lecithin-containing flour obtained by oxidizing or decomposing lecithin in the flour mixture when the flour mixture is cooked at a temperature higher than the temperature at which the flour mixture not containing the komatsuna is cooked. It is used to prevent the flavor of food from deteriorating. Therefore, the mustard spinach is only required to be contained in the flour mixture to such an extent that the purpose can be achieved, and the content is not particularly limited, but 1 to 5% by weight is contained in the flour mixture. It is more preferable that 2 to 4% by weight is contained. When the content of komatsuna is less than 1% by weight, the flavor of the processed lecithin-containing flour obtained when the flour mixture is cooked at a temperature higher than the temperature at which the flour mixture without komatsuna is cooked. Cannot be sufficiently prevented. Moreover, when there is more content rate of Komatsuna than 5 weight%, the manufacturing cost of a lecithin containing wheat flour processed food will go up.

  When the wheat flour mixture according to the present invention is composed of komatsuna, the heating temperature at the time of cooking the wheat flour mixture is preferably 130 to 160 ° C. With this configuration, the lecithin-containing processed flour food according to the present invention can be produced by baking a flour mixture. When this temperature is lower than 130 ° C., it becomes difficult to fire the flour mixture to obtain a processed food product containing lecithin. Moreover, when this temperature is higher than 160 degreeC, it cannot fully prevent that the flavor of the lecithin containing wheat flour processed food obtained falls.

  The wheat flour mixture according to the present invention may be further mixed with whole wheat flour. Such whole wheat flour is used to prevent starch in the wheat flour mixture from being gelatinized by lecithin by lowering the starch concentration in the wheat flour mixture, so that the processed lecithin-containing flour processed food becomes a paste. Therefore, the whole wheat flour only needs to be contained in the flour mixture to such an extent that the above purpose can be achieved, and the content is not particularly limited, but is contained in the flour mixture in an amount of 5 to 15% by weight. It is preferable that 10 to 14% by weight is contained. When the whole grain content is less than 5% by weight, the obtained lecithin-containing wheat flour processed food cannot be sufficiently prevented from becoming a paste. Moreover, when there is more content rate of wheat whole grain flour than 15 weight%, the manufacturing cost of a lecithin containing wheat flour processed food will go up. In addition, it is preferable that the whole wheat flour used in the present invention is added to wheat flour or the like in advance. With such a configuration, a fragrant flavor is added to the prepared lecithin-containing wheat flour processed food, and the flavor of the lecithin itself can be masked.

  The wheat flour mixture according to the present invention may further comprise a wheat protein. Here, examples of such wheat protein include gluten, gliadin, albumin, and globulin. Moreover, you may use combining these suitably. Here, it is preferable to add the wheat protein to the flour mixture so that the total amount of gluten in the flour mixture is 10 to 20% by weight.

  As mentioned above, although one Example of the lecithin containing wheat flour processed food of this invention was explained in full detail, this invention is not limited to the above-mentioned Example, It can implement also in another aspect.

  In the present invention, by adding komatsuna to the wheat flour mixture, the flavor of the processed lecithin-containing flour processed food obtained even when the wheat flour mixture is cooked at a temperature higher than the temperature at which the wheat flour mixture not containing komatsuna is cooked It is thought that this does not decrease due to the action of aldehyde dehydrogenase contained in Komatsuna. Therefore, in the present invention, a wheat flour mixture may be prepared by adding aldehyde dehydrogenase to wheat flour instead of or with komatsuna. Also, other green plants containing aldehyde dehydrogenase, specifically, spinach and parsley may be added to wheat flour to prepare a flour mixture.

  In the production process of the lecithin-containing wheat flour processed food of the present invention, the method for reducing the starch concentration in the wheat flour mixture is not limited to an embodiment in which the whole wheat flour is contained in the wheat flour mixture, or a material having a low starch content, or It may be an embodiment in which a material containing no starch is contained in the flour mixture. Specific examples of such a material having a low starch content or a material containing no starch include wheat germ and oatmeal.

  The wheat flour mixture according to the present invention may further comprise yeast. With this configuration, it becomes possible to produce lecithin-containing bread as one embodiment of processed food containing lecithin. Here, the yeast used in the present invention is not particularly limited, and may be a raw yeast or a dry yeast that has been conventionally used for breadmaking.

  In addition, the flour mixture according to the present invention may further be constituted by appropriately blending materials generally used in bread production, such as salt, sugar, fats and oils, dairy products, eggs and the like.

  In addition, when producing a lecithin containing bread using the flour mixture concerning this invention, the conventionally well-known manufacturing method of bread can be used.

  In addition, the present invention can be carried out in a mode in which various improvements, modifications, and variations are added based on the knowledge of those skilled in the art without departing from the spirit of the present invention.

The present invention will be described below based on examples, but the present invention is not limited to these examples.
(Example 1)

Raw materials were mixed in the following composition (unit: parts by weight).
Wheat flour 58
Wheat protein 9
Lecithin 13 (manufactured by Tsuru-Lecithin Industry Co., Ltd., trade name: SLP White)
Whole wheat flour (fried) 20
Improver 0.3
Trehalose 5
Salt 1.5
Raw yeast 3
Glucose 1
Vitamin E 1.3
Milk 23
Komatsuna 5
Water 32

  The blended raw materials were kneaded with a mixer at 28 ° C. to obtain a dough. The obtained dough was placed in a Nekashi box at 28 ° C. and left as a primary fermentation product. Next, the primary fermented product was divided into a predetermined size and rounded. Next, the primary fermentation product after such division was rested at 28 ° C. for 20 minutes as a bench time. Next, the primary fermented product after bench time was shaped, placed on a top plate, and left at 38 ° C. for 60 minutes to obtain a secondary fermented product. The obtained secondary fermented product was baked in an oven at 150 ° C. for 20 minutes to prepare a lecithin-containing baked bread.

  The appearance of the dough of the obtained lecithin-containing baked bread was observed. In addition, a sensory test was performed on the lecithin-containing baked bread. The results are shown in Table 1.

（実施例２）

(Example 2)

  In Example 1, a lecithin-containing baked bread was produced in the same manner as in Example 1 except that the whole wheat flour (fried food) was not used in the raw material.

The appearance of the dough of the obtained lecithin-containing baked bread was observed. In addition, a sensory test was performed on the lecithin-containing baked bread. The results are shown in Table 1.
(Example 3)

Raw materials were mixed in the following composition (unit: parts by weight).
Wheat flour 16
Wheat protein 14
Lecithin 50 (manufactured by Tsuru-Lecithin Industry Co., Ltd., trade name: SLP White)
Whole wheat flour (fried) 20
Improver 0.3
Trehalose 5
Salt 1.5
Raw yeast 3
Glucose 1
Vitamin E 5
Komatsuna 5
Water 35

A lecithin-containing baked bread was prepared in the same manner as in Example 1 using the blended raw materials. The appearance of the dough of the obtained lecithin-containing baked bread was observed. In addition, a sensory test was performed on the lecithin-containing baked bread. The results are shown in Table 1.
Example 4

Raw materials were mixed in the following composition (unit: parts by weight).
Wheat flour 67
Lecithin 33 (manufactured by Tsuru-Lecithin Industry Co., Ltd., trade name: SLP White)
Trehalose 5
Salt 1
Brown sugar 10
Delton 3
Cinnamon 2
Vitamin E 3.3
Water 39

  The blended raw materials were kneaded with a mixer at 24 ° C. to obtain a dough. The obtained dough was divided into a predetermined size and rounded. The obtained dough after the division was steamed at 100 ° C. for 20 minutes to prepare a lecithin-containing steamed bread.

The appearance of the dough of the obtained lecithin-containing steamed bread was observed. Moreover, the sensory test of the lecithin containing steamed bread was done. The results are shown in Table 1.
(Comparative Example 1)

In Example 1,
Wheat flour 80
Wheat protein 7
Lecithin 13
Whole wheat flour (fried) 0
Improver 0.3
Trehalose 5
Salt 1.5
Raw yeast 3
Glucose 1
Vitamin E 0
Milk 23
Komatsuna 0
Water 32
A dough and a primary fermented product were obtained in the same manner as in Example 1, except that lecithin-containing baked bread was prepared. The appearance of the obtained lecithin-containing baked bread was observed, and a sensory test was performed on the prepared lecithin-containing baked bread. The results are shown in Table 1.
(Comparative Example 2)

In Example 3,
Wheat flour 38
Wheat protein 12
Lecithin 50
Whole wheat flour (fried) 0
Improver 0.3
Trehalose 5
Salt 1.5
Raw yeast 3
Glucose 1
Vitamin E 0
Komatsuna 0
Water 30
A dough and a primary fermented product were obtained in the same manner as in Example 1, except that lecithin-containing baked bread was prepared. The appearance of the obtained lecithin-containing baked bread was observed, and a sensory test was performed on the prepared lecithin-containing baked bread. The results are shown in Table 1.
(Comparative Example 3)

  A lecithin-containing baked bread was prepared in the same manner as in Example 4 except that the divided dough obtained in Example 4 was baked in an oven at 150 ° C. for 20 minutes. The appearance of was observed. In addition, a sensory test was performed on the lecithin-containing baked bread. The results are shown in Table 1.

  From the results of Examples 1 to 4, even if the flour mixture contains 32% by weight of lecithin, there is no oxidative odor due to oxidation and decomposition of lecithin, and the appetite caused by cooking the lecithin-containing flour mixture is killed. It was found that a processed food product containing a lecithin containing little lecithin and having a unique flavor can be produced.

  Moreover, from the results of Examples 1 and 2, it was found that when the wheat flour mixture was constituted without containing whole wheat flour, the obtained lecithin-containing wheat flour processed food was in a paste form.

  In addition, from the result of Examples 1 thru | or 4, by using what was fried beforehand as this wheat whole grain flour, the produced lecithin containing flour processed food will exhibit a fragrant flavor, and mask the flavor of lecithin itself well. I understood that I could do it.

  In addition, from comparison between Examples 1 to 3 and Comparative Examples 1 and 2, when the flour mixture is composed without vitamin E and / or komatsuna, an oxidized odor is produced from the obtained lecithin-containing flour processed food. In addition, it has been found that it has a unique flavor derived from lecithin produced by cooking the lecithin-containing flour mixture and it becomes difficult to eat.

Moreover, it turned out that it is preferable that the cooking temperature of a flour mixture shall be about 100 degreeC, when a wheat flour mixture is comprised without including a Japanese mustard spinach from the comparison with Example 4 and the comparative example 3. FIG. Moreover, in this aspect, it turned out that the fall of the flavor by oxidation and decomposition | disassembly of a lecithin is hardly seen.

Claims (5)

A lecithin-containing wheat flour processed food obtained by cooking a wheat flour mixture containing at least wheat flour, lecithin and vitamin E, wherein the lecithin content is 5 to 32% by weight. A lecithin-containing processed flour product obtained by cooking a flour mixture containing at least flour, lecithin, vitamin E, and aldehyde dehydrogenase. A lecithin-containing processed flour product obtained by heating and cooking a flour mixture comprising at least flour, lecithin, vitamin E, and komatsuna. The lecithin-containing wheat flour processed food according to any one of claims 1 to 3, wherein the wheat flour mixture further contains whole wheat flour. The lecithin-containing wheat flour processed food according to any one of claims 1 to 4, wherein the wheat flour mixture further contains a wheat protein.