JP2008119627A - Conditioning method for mortar milling - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for improving efficiency of mortar milling. <P>SOLUTION: In a method for producing wheat flour by mortar milling, the moisture content of wheat is conditioned to 14.5-15.5 mass% before the milling. Soft wheat, hard wheat, and durum wheat can be mentioned as the wheat. In roll milling, the moisture content of wheat is adjusted according to the kind of the wheat, but in this method, the above range of the moisture content is common to these kinds of wheat. Thereby wheat flour having a low ash content and excellent secondary workability can be obtained at a high yield in the mortar milling. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a tempering method for mortar milling.

Wheat is mainly used after being processed into a powder form. As a method for making a powder form, a milling method using a mortar has long been performed.
Wheat flour milling at that time was carried out using wheat that had been harvested or dried in the sun for the purpose of increasing shelf life, and the moisture content of the wheat was adjusted to improve the tempering, that is, millability. There wasn't.
Roll milling is more efficient than mill milling around the 19th century, and roll milling suitable for large-scale milling has been put to practical use. In addition, wheat flour produced by this method has many advantages in terms of secondary workability. It was switched.
In roll milling, wheat is milled in stages using a number of roll machines. First, the wheat is crushed with a brake roll, the crushed wheat grains are sieved, and the granular endosperm is collected. To make flour.
By the beginning of the 20th century, mortar milling disappeared almost completely from large-scale mills, and it was said that it kept its life in a small part of bakery and home-industrial industrial mills that produce homemade flour. It was a situation.
With the development of the tempering machine, when it became possible to adjust the moisture content of a large amount of wheat accurately, the tempering was carried out before grinding by the roll machine, but that was the mainstream in the production of flour, which was shifted to the roll type. Later.
The purpose of tempering in roll milling is to increase the efficiency of crushing and crushing by strengthening the bran by adding water to wheat and softening the endosperm (see, for example, Non-Patent Document 1).
Small-scale manufacturing sites that employ mortar-type milling often follow traditional milling methods as they are, and that commercial tempering machines are not suitable for small-scale production, lack of technical information, The tempering was not adopted due to circumstances such as avoiding labor and cost increase.
By the beginning of the 21st century, varieties of food-related tastes and other factors have begun to revise cereal-type flour, which has different characteristics from roll-type milling. ing.

Japan Wheat Research Group, “Flour”, January 31, 1981

Although mortar milling is less efficient than roll milling and the secondary processability of wheat flour is generally inferior, the flour produced has characteristics different from those produced by roll milling and has a variety of foods. This is a milling method that has been reviewed as a result.
When signs of mortar-type flourishing emerged, improvements in grinding efficiency and secondary processability of wheat flour were demanded.
An object of the present invention is to provide a method for improving milling efficiency of mortar milling and secondary workability of wheat flour.

As a result of intensive studies to achieve the above-mentioned object, the present inventors have conditioned the wheat moisture before milling to 14.5% by mass to 15.5% by mass. It discovered that milling efficiency and the secondary processability of wheat flour could be improved, and came to complete this invention.
Accordingly, the present invention is a method for producing flour by mortar milling, characterized in that the moisture of wheat is tempered to 14.5 mass% to 15.5 mass% before milling.

  In mortar milling, it is possible to obtain wheat flour having a low ash content and good secondary workability at a high yield.

Hereinafter, the present invention will be described in detail.
The mortar that can be used in the present invention is not particularly limited as long as it has been conventionally used for flour milling.
Stone, ceramic, metal mortars can be used.

The wheat that can be used in the present invention includes soft wheat, hard wheat, durum wheat, and also a mixture thereof.

In the present invention, before milling with a mortar, the moisture of the wheat is tempered to be 14.5% by mass to 15.5% by mass.
For tempering, the same method as roll milling can be used, and the moisture of wheat can be adjusted by adding an appropriate amount of moisture to the wheat and leaving it to stand.
In the present invention, unlike roll milling, the moisture is tempered to be 14.5% by mass to 15.5% by mass regardless of the type of wheat.
In roll milling, soft wheat is tempered with less water than hard wheat. For example, Canadian hard wheat has a moisture content of 16% to 17% by mass, and American Western white has a content of 15% to 16%. % By mass.
Moreover, it is 16 mass%-17 mass% in domestic hard wheat, and is 14 mass%-15.5 mass% in domestic soft wheat (refer nonpatent literature 1, P325).
In the present invention, if the water content of wheat is less than 14.5% by mass, the yield and ash content are inferior, the color tone of the powder is deteriorated, and the damaged starch (DS) becomes too high, which is not preferable.
If it exceeds 15.5% by mass, the ash content is not bad, but the yield decreases and the moisture of the flour becomes too high.
The upper limit of the moisture content of wheat flour is about 14.5% by mass in summer and about 15.0% by mass in winter.
In addition, the water | moisture content of this invention is a value by a 135 degreeC atmospheric pressure drying method.

  In the present invention, the method of milling wheat with a mortar is the same as the conventional method of milling wheat without tempering.

  The method for using the flour obtained in the present invention is not particularly limited, and can be used in the same manner as the flour obtained by roll milling.

Hereinafter, the present invention will be specifically described by way of examples.
The test was conducted using Hokushin (wheat variety name) as soft wheat, Haruyo Koi (wheat variety name) as hard wheat, and durum wheat.
[Test Example 1]
Carefully selected Hokkaido Hokushin (grade 1, etc., moisture 12.4% by mass) is added to the moisture shown in Table 1 and allowed to stand at room temperature for 24 hours, followed by milling with a Former stone mill, with an opening of 132 μm. Flour was obtained using a sieve.
The millstone gap (width of the mill gap) cannot be measured directly, but was milled using the settings normally used for flour milling.
The results are shown in Table 1.
In the table, wheat having a moisture content of 12.4% by mass is not hydrated.
In the table, ash and protein are values converted to a moisture content of 13.5% by mass, and R53 is the reflectance of the flower paste at 530 nm.
The yield is a value expressed as a percentage by dividing the mass of the flour that has passed through the sieve having an opening of 132 μm by the mass of the flour and bran (the portion over the sieve having an opening of 132 μm).
The moisture was measured by a 135 ° C. atmospheric pressure drying method.
Ash content was measured by the magnesium acetate addition ashing method.
Protein was measured by the Kjeldahl method.
DS is damaged starch measured by the megazyme method.
Further, (%) is mass% excluding R53, and the same applies to the tables in Test Example 2 and the following tables.

The optimum yield was 14.5% to 15.5% by weight of wheat moisture.
If the wheat moisture is lower than that range, the wheat endosperm cannot be pulverized, and if it is higher, it tends to form flakes, and in any case, the yield decreases.
Here, the flakes are those obtained by crushing the endosperm of wheat into a flaky lump.
When the wheat moisture was 16.0% by mass, the flour moisture exceeded 15.0% by mass, which was not preferable.
When the wheat moisture was 14.5% by mass or more, the flour ash content was almost constant, but when it was lower than that, the flour ash content was high.
Since the wheat ash content affects the processability of the secondary processed product, in particular, the color tone, it is preferable that the lower one is.
The flour protein was almost constant and was almost unaffected by wheat moisture.
R53 gradually increased as the wheat moisture increased, but the wheat moisture changed rapidly between 14.0% and 14.5% by mass.
R53 is an index representing the color tone (brightness) of wheat flour, and since it is generally preferred that it is higher, wheat moisture of 14.5% by mass or more was suitable for milling.
DS is suitably 4% by mass or less for confectionery flour and 3 to 5% by mass for udon flour.
The trial flour in this test had a wheat moisture of 14.0% by mass or less, a high DS for confectionery, and a wheat moisture of 12.4% by mass was too high.
If the average particle size is too coarse, the processability and texture of some confectionery such as sponge cake may be impaired, and the texture of udon may be roughened.
The particle size of milled wheat flour generally tends to be coarse, but particularly when the moisture of wheat is 13.0% by mass or less, the particles are too coarse and may adversely affect secondary processability.
From the results of this test, wheat moisture is 14.5% by mass to 15.5% by mass in terms of yield, ash, R53, DS, etc., which is a preferable moisture range for millstone milling, compared with the case where no water is added. Was able to obtain a very high quality flour at a high yield.

[Test Example 2]
In Test Example 1, wheat flour was obtained in the same manner as in Test Example 1, except that the stone mill gap was loosened.
Since the gap cannot be measured directly, the handle of the mortar was moved half a turn from the setting of Test Example 1 to loosen the gap.
The results are shown in Table 2.

When the wheat moisture was 14.0% by mass or less, the yield was low, the flour ash content was high, the R53 was low, and the DS was high.
On the other hand, when the wheat moisture was 16.0% by mass, the yield was low and the flour moisture was too high.
Therefore, even when loosened, the moisture content of wheat is preferably 14.5% to 15.5% by mass in terms of yield, ash, R53, DS, etc., which is much higher quality than when water is not added. Flour could be obtained with high yield.

[Test Example 3]
In Test Example 1, flour was obtained in the same manner as in Test Example 1 except that the stone mill gap was tightened.
Since the gap cannot be measured directly, the handle of the mortar was moved half a turn from the setting of Test Example 1 to tighten the gap.
The results are shown in Table 3.

When the wheat moisture was 14.0% by mass or less, the yield was low, the flour ash content was high, the R53 was low, and the DS was high.
On the other hand, when the wheat moisture was 16.0% by mass, the yield was low.
Therefore, even when tightened, the moisture content of wheat is preferably 14.5% by mass to 15.5% by mass in terms of yield, ash content, R53, DS, etc., which is much higher quality than when no hydration is performed. Flour could be obtained with high yield.

  From the results of Test Examples 1 to 3, it was confirmed that the wheat moisture when pulverizing soft wheat was 14.5% by mass to 15.5% by mass regardless of the gap setting of the stone mortar. .

[Test Example 4]
In Test Example 1, the same procedure as in Test Example 1 was conducted except that the spring setting of Hokkaido was carefully selected from raw wheat (grade 2, etc., moisture 12.2% by mass) and the moisture setting was changed as shown in Table 4. To get flour.
The results are shown in Table 4.
In the table, wheat having a moisture content of 12.2% by mass is not hydrated.
The same applies to the tables of Test Example 5 and the following tables.

The optimum yield was 14.5% to 15.5% by weight of wheat moisture.
If the wheat moisture is lower than that range, the wheat endosperm cannot be pulverized, and if it is higher, it tends to form flakes, and in any case, the yield decreases.
In particular, the production of flakes at high moisture was much more than that of soft wheat.
In many cases, the tempering of wheat in roll milling is performed in the range of water content of 16% by mass to 17% by mass, but such a high water content is unsuitable for millstone milling.
The flour moisture was not preferable because it exceeded 15.0 mass% when the wheat moisture was 16.0 mass% or more.
When the wheat moisture was 14.5% by mass or more, the flour ash content was almost constant, but when it was lower than that, the flour ash content was high.
It is said that the lower the flour ash content is because it affects the color of the product, but the bread flour has a bran odor (grain odor with bitter taste and agumi) from about 1.0% by weight of ash content. It is not preferable because it starts to stand out and the flavor is impaired.
The flour protein was almost constant and was hardly affected by wheat moisture.
R53 gradually increased as the wheat moisture increased, but the wheat moisture changed rapidly between 14.0% and 14.5% by mass.
If the wheat moisture is 14.0% by mass or less, the color tone of the flour is inferior.
DS is about 7% to 9% by mass in the case of roll-type milling strong wheat flour, but often about 10% by mass in mortar-type milling.
When DS is high, bread making water absorption becomes high, but bread dough is tightened or sticky.
Even if DS is about 10% by mass, such a tendency is seen, but it is within an allowable range on bread making.
However, when the DS is extremely high (for example, 12% by mass or more), the dough quality and texture of bread are inferior, so that it is inferior as bread flour.
In this test, DS was too high when the wheat moisture was 12.2% by weight.
The average particle size of wheat flour produced from hard wheat with millstone milling tends to be coarser than roll milling.
Even in this test, it was coarser than roll milled flour (55-70 μm), but it was not an extreme roughness that had an adverse effect on bread-making properties (if it was too coarse, bread water absorption decreased and bread dough loosened). And become dry).
The wheat flour obtained in this test had a high DS and a coarse particle size. In this case, the balance between DS and particle size has an opposite effect on bread-making properties, and the balance is not lost. .
Therefore, except for an extreme DS such as 12.2% by mass of wheat moisture, it is considered that the adverse effects of DS and particle size on dough do not appear.
From the result of this test, it is preferable that the moisture content of the wheat is 14.5% by mass to 15.5% by mass in terms of yield, ash, R53, DS, etc., which is much higher quality than the case where no water is added. Flour could be obtained with high yield.

[Test Example 5]
In Test Example 4, flour was obtained in the same manner as in Test Example 4 except that the stone mill gap was loosened.
Since the gap cannot be measured directly, the handle of the stone mill was moved half a turn to loosen the gap.
The results are shown in Table 5.

When the wheat moisture was 14.0% by mass or less, the yield was low, the flour ash content was too high, and R53 was low.
On the other hand, when the wheat moisture was 16.0% by mass or more, the yield was low and the flour moisture was too high.
Therefore, even when loosened, the moisture content of wheat is preferably 14.5% to 15.5% by mass in terms of yield, ash, R53, DS, etc., which is much higher quality than when water is not added. Flour could be obtained with high yield.

[Test Example 6]
In Test Example 4, flour was obtained in the same manner as in Test Example 4 except that the stone mill gap was tightened.
Since the gap cannot be measured directly, the handle of the mortar was moved half a turn to tighten the gap.
The results are shown in Table 6.

When the wheat moisture was 14.0% by mass or less, the yield was low, the flour ash content was too high, and R53 was low.
Furthermore, DS was too high when the wheat moisture was 12.2% by mass.
On the other hand, when the wheat moisture was 16.0% by mass or more, the yield was extremely reduced due to the generation of flakes, and when the wheat moisture was 16.5% by mass or more, the flour moisture was too high.
Therefore, even when tightened, the moisture content of wheat is preferably 14.5% by mass to 15.5% by mass in terms of yield, ash content, R53, DS, etc., which is much higher quality than when no hydration is performed. Flour could be obtained with high yield.

From the results of Test Examples 4 to 6, it was confirmed that 14.5% by mass to 15.5% by mass of wheat moisture in the case of milling hard wheat with a stone mill was in the optimum range regardless of the gap setting of the stone mill.
Furthermore, considering the results of Test Examples 1 to 3, the wheat moisture when milling wheat with a millstone does not depend on the type of wheat or the gap setting of the millstone, and 14.5 mass% to 15.5 mass%. It was confirmed to be in the optimum range.

[Test Example 7]
Sponge cake was made using wheat flour obtained in Test Example 1 at 14.0% by mass, 15.0% by mass, and 16.0% by mass of wheat, and flour using hoxin obtained by roll milling as a raw material As a control, the secondary processing test was compared.
The test was conducted as follows.
(1) In a mixer, 170 g of chicken eggs and 120 g of sugar were mixed and foamed well.
(2) 100 g of sieved flour was added and mixed to obtain a dough.
(3) The dough was poured into a sponge mold.
(4) Baking for 30 minutes in an oven at 180 ° C.
(5) The product was removed from the mold and allowed to cool.
(6) After standing to cool, it was stored in a plastic bag and evaluated by 10 panelists the next day.

15.0% by mass is slightly different from wheat flour obtained by roll-type milling, such as a slightly darker yellow in the inner phase, stronger crispyness (taste), and flavor. And it was good.
The amount of 14.0% by mass was not preferable because the volume was inferior, the inner hue was dark and inferior, the mouth was poorly melted, and the flavor was slightly inferior.
16.0% by mass was not preferable because the skeleton of the sponge cake was weak and easily crushed, and the texture was felt slightly hard.
From this result, it was confirmed that the wheat flour obtained by grinding wheat with 15.0% by mass of wheat moisture was superior to the case of other moisture.

[Test Example 8]
In Test Example 4, the bread obtained using wheat flour obtained at 14.0% by mass, 15.0% by mass, and 16.0% by mass is used as a raw material, and spring yokoi obtained by roll milling is used as a raw material. The secondary processing test was compared using wheat flour as a control.
The test was conducted as follows.
(1) 700g flour, 400ml water,
Yeast 20 g and yeast food 1 g were mixed at a kneading temperature of 24 ° C. to produce a medium seed and fermented at 27 ° C. for 4 hours.
(2) 300g flour, 260ml water,
20 g of salt, 50 g of sugar, 20 g of skim milk powder and 50 g of shortening were mixed together with the above-mentioned middle seeds after fermentation so as to obtain a dough temperature of 28 ° C. to obtain a dough.
(3) The dough was rested for 15 minutes, then divided into 230 g, rounded, further rested for 25 minutes, shaped into a rod shape, packed into a bread mold, and finally fermented at 38 ° C. for 40 minutes.
(4) The dough after the final fermentation was baked at 200 ° C. for 40 minutes.
(5) After firing, the mixture was cooled at room temperature and packed in a bag after 1 hour.
(6) The slices were sliced to a thickness of 15 mm the next day and evaluated by 10 panelists.

15.0% by mass is different from wheat flour obtained by roll-type milling, such as the appearance and slightly dullness, the inner phase is somewhat darker than the control, but the crispy and strong flavor is felt. It was nice.
The product of 14.0% by mass was not preferable because both the internal phase and the appearance became conspicuously dark, the bread volume was inferior, the texture was hard, and the flavor was slightly inferior (slightly bran odor was felt).
The food of 16.0% by mass was not so different in texture and flavor from that of 15.0% by mass, but the bread-making water absorption was inferior.
From these results, bread made from wheat flour that had been milled with 15.0% by weight of wheat was characterized by a texture and flavor that was slightly inferior in color to that of roll milling. Out of the moisture settings.

  From the results of Test Examples 7 to 8, the flour milled from mortar with 15.0% by weight of wheat has a secondary processability than the case of 14.0% by weight or 16.0% by weight of wheat. It was confirmed to be excellent.

[Test Example 9]
Durum wheat (Canadian Western Amber Durum) was milled using a stone mill.
Durum wheat was used without hydration (water content 11.8% by mass) and durum wheat hydrated to a moisture content of 15.0% by mass and allowed to sleep for 24 hours.
As for the gap of the stone mortar, the handle was loosened by one and a half turns compared to Test Example 1.
The crushed durum wheat pulverized with a stone mill was sieved with a sieve having an opening of 300 μm to obtain wheat flour (durum semolina).

The flour made from wheat having a moisture content of 15.0% by mass had a greatly reduced spec (mixed with bran pieces) and an excellent color tone as compared to the product without water.
In addition, the flour yield increased to 66.6% by mass when adjusted to 15.0% by mass of water with respect to 61.7% by mass without water.

  From this result, it was confirmed that milling of durum wheat also improved the millability and flour quality due to the addition to wheat.

Claims (1)

A method for producing wheat flour by mortar milling, wherein the moisture content of wheat is conditioned to 14.5 mass% to 15.5 mass% before milling.