JP2009219505A - Wheat flour and wheat flour composition - Google Patents
Wheat flour and wheat flour composition Download PDFInfo
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- JP2009219505A JP2009219505A JP2009162726A JP2009162726A JP2009219505A JP 2009219505 A JP2009219505 A JP 2009219505A JP 2009162726 A JP2009162726 A JP 2009162726A JP 2009162726 A JP2009162726 A JP 2009162726A JP 2009219505 A JP2009219505 A JP 2009219505A
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- 235000013312 flour Nutrition 0.000 title claims abstract description 118
- 241000209140 Triticum Species 0.000 title claims abstract description 57
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 57
- 239000000203 mixture Substances 0.000 title claims abstract description 36
- 235000012149 noodles Nutrition 0.000 claims abstract description 36
- 235000008429 bread Nutrition 0.000 claims abstract description 20
- 235000013339 cereals Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 244000098338 Triticum aestivum Species 0.000 claims abstract description 12
- 235000008446 instant noodles Nutrition 0.000 claims abstract description 11
- 239000002245 particle Substances 0.000 claims description 20
- 230000000694 effects Effects 0.000 abstract description 3
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 16
- 229920002472 Starch Polymers 0.000 description 10
- 238000004519 manufacturing process Methods 0.000 description 9
- 235000019698 starch Nutrition 0.000 description 9
- 239000008107 starch Substances 0.000 description 8
- 238000012545 processing Methods 0.000 description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 235000019750 Crude protein Nutrition 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 4
- 238000009826 distribution Methods 0.000 description 4
- 238000003801 milling Methods 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 238000007796 conventional method Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 229920002261 Corn starch Polymers 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000008120 corn starch Substances 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 239000010419 fine particle Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229920001592 potato starch Polymers 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000007873 sieving Methods 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000001186 cumulative effect Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021312 gluten Nutrition 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 239000008384 inner phase Substances 0.000 description 1
- 238000004898 kneading Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 229940100445 wheat starch Drugs 0.000 description 1
Classifications
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P20/00—Technologies relating to chemical industry
- Y02P20/50—Improvements relating to the production of bulk chemicals
- Y02P20/52—Improvements relating to the production of bulk chemicals using catalysts, e.g. selective catalysts
Abstract
Description
本発明は、原料として軟質小麦を用いた場合でもパン類、中華麺類および即席麺類等の原料として好適に用いられる新規な小麦粉および小麦粉組成物に関する。 The present invention relates to a novel wheat flour and flour composition that can be suitably used as a raw material for breads, Chinese noodles, instant noodles and the like even when soft wheat is used as the raw material.
小麦粉は、ロール粉砕および篩分けにより採取されるが、その粒度分布は、約５μｍ〜約１８０μｍにわたる。 Wheat flour is harvested by roll milling and sieving, but its particle size distribution ranges from about 5 μm to about 180 μm.
小麦粉は、澱粉と蛋白質がその９５質量％以上を占めている。小麦粉の粒に着目すると、蛋白質画分、小粒澱粉画分、大粒澱粉画分、蛋白質と澱粉が複合構造をなす画分の４つの画分に大まかに分類される。ただし、小粒および大粒澱粉粒の表面には、微量の蛋白質が付着していることがある。 In wheat flour, starch and protein account for 95% by mass or more. Focusing on the grain of wheat flour, it is roughly classified into four fractions: a protein fraction, a small starch fraction, a large starch fraction, and a fraction in which protein and starch form a complex structure. However, a small amount of protein may adhere to the surface of the small and large starch granules.
従来、製粉工程において、上記の４つの画分を明確に分けることは困難であり、画分の違いによる二次加工適性を把握することは困難であった。また、軟質小麦を１００％使用した小麦粉で二次加工適性に優れたパン類用小麦粉を製造することは困難であった。 Conventionally, in the milling process, it has been difficult to clearly separate the above four fractions, and it has been difficult to grasp the suitability for secondary processing due to the difference in the fractions. Moreover, it was difficult to produce flour for breads that was excellent in secondary processing suitability with flour using 100% soft wheat.
従来より、小麦粉の二次加工適性や小麦粉製品の食感等を改善するために、原料小麦粉として特定範囲の粒径の小麦粉を用いることが提案されている。例えば、粉の粒径１５０μｍ以下が９０％以上であり、かつ２０μｍ以下の粒子を２０積算体積％以下とした薄力小麦粉（特許文献１参照）や、粒径が６０〜１８０μｍの薄力粉を７０〜９０重量％含む小麦粉組成物（特許文献２参照）などが提案されている。 Conventionally, in order to improve the secondary processing suitability of wheat flour, the texture of wheat flour products, and the like, it has been proposed to use wheat flour having a specific range of particle size as the raw material flour. For example, a flour of wheat flour with a particle size of 150 μm or less of 90% or more and a particle of 20 μm or less with 20 cumulative volume% or less (see Patent Document 1) or a flour with a particle size of 60 to 180 μm is 70 A wheat flour composition containing 90% by weight (see Patent Document 2) has been proposed.
しかし、特許文献１に記載されている薄力小麦粉は、クッキー用または天ぷら粉用小麦粉であり、パンや麺類用小麦粉として適したものではない。
また、特許文献２に記載されている小麦粉組成物も、菓子用小麦粉組成物であり、パンや麺類用小麦粉組成物として適したものではない。
However, the weak wheat flour described in Patent Document 1 is a flour for cookies or tempura, and is not suitable as a flour for bread or noodles.
Moreover, the flour composition described in Patent Document 2 is also a confectionery flour composition and is not suitable as a flour composition for bread or noodles.
本発明の目的は、原料として軟質小麦を用いた場合でも二次加工適性、特に製パン適性および製麺適性に優れ、かつ特にパン類や、中華麺類および即席麺類に加工した場合に、高品質のパン類や、中華麺類および即席麺類が得られる小麦粉、および、該小麦粉と同様の効果を有する小麦粉組成物を提供することにある。 The object of the present invention is excellent in secondary processing suitability even when soft wheat is used as a raw material, especially bread making suitability and noodle making suitability. It is to provide a flour from which breads, Chinese noodles and instant noodles are obtained, and a flour composition having the same effect as the flour.
本発明者等は、上記目的を達成すべく鋭意研究を重ねる中で、小麦粉の上記４つの画分を２つの画分に概ね分離し、その二次加工適性を検証したところ、特定範囲の粒径の粒を特定量含有する軟質小麦粉が、上記目的を達成するものであることを見い出し、本発明を完成するに至った。 In the course of earnest research to achieve the above object, the inventors of the present invention generally separated the above four fractions of flour into two fractions and verified their suitability for secondary processing. The present inventors have found that soft wheat flour containing a specific amount of grains having a diameter achieves the above object, and has completed the present invention.
すなわち、本発明は、原料を軟質小麦とし、粒径が４５〜１５０μｍの大きさの粒が８０質量％以上で、かつ４５〜１００μｍの大きさの粒が６０質量％以上である小麦粉、および、該小麦粉を２０質量％以上含有する小麦粉組成物に関する。 That is, the present invention uses soft wheat as a raw material, grains having a particle size of 45 to 150 μm are 80% by mass or more, and grains having a size of 45 to 100 μm are 60% by mass or more, and The present invention relates to a flour composition containing 20% by mass or more of the flour.
本発明の小麦粉は、原料として軟質小麦を１００％使用しているにもかかわらず、二次加工適性、特にパン用小麦粉としての製パン適性ならびに中華麺類用小麦粉および即席麺類用小麦粉としての製麺適性に優れ、かつ高品質のパン類や、中華麺類および即席麺類が得られる。また、本発明の小麦粉組成物は、本発明の小麦粉と同様の効果を有する。 Although the wheat flour of the present invention uses 100% soft wheat as a raw material, it is suitable for secondary processing, particularly bread making as bread flour, and noodle making as flour for Chinese noodles and instant noodles. Excellent quality and high quality breads, Chinese noodles and instant noodles can be obtained. Moreover, the flour composition of the present invention has the same effect as the flour of the present invention.
まず、本発明の小麦粉について説明する。
本発明の小麦粉は、原料を軟質小麦とし、粒径が４５〜１５０μｍの大きさの粒が８０質量％以上で、かつ４５〜１００μｍの大きさの粒が６０質量％以上である小麦粉であれば、どのような粒径分布のものでも使用することができるが、粒径が４５〜１５０μｍの大きさの粒が、９０質量％以上であることが好ましく、９５〜１００質量％であることがさらに好ましい。また、４５〜１００μｍの大きさの粒が、７０質量％以上であることが好ましく、８０〜１００質量％であることがさらに好ましい。
この小麦粉の粒径は、日機装株式会社製「マイクロトラック粒径分布測定装置９２００ＦＲＡ」を用いて乾式で測定したものである。また、粒度の割合は、粒径分布を解析し、計算した「検出頻度割合」である（日機装株式会社製の上記装置９２００ＦＲＡに添付された資料「マイクロトラック粒度分析計測定結果の見方」参照）。
First, the flour of the present invention will be described.
If the wheat flour of the present invention is made of soft wheat as a raw material, grains having a particle size of 45 to 150 μm are 80% by mass or more, and grains having a size of 45 to 100 μm are 60% by mass or more. Any particle size distribution can be used, but the particles having a particle size of 45 to 150 μm are preferably 90% by mass or more, and more preferably 95 to 100% by mass. preferable. Moreover, it is preferable that the particle | grains of the magnitude | size of 45-100 micrometers are 70 mass% or more, and it is more preferable that it is 80-100 mass%.
The particle size of the flour was measured by a dry method using a “Microtrack particle size distribution measuring device 9200FRA” manufactured by Nikkiso Co., Ltd. The particle size ratio is a “detection frequency ratio” calculated by analyzing the particle size distribution (see the document “How to Read Microtrack Particle Size Analyzer Measurement Results” attached to the above-mentioned apparatus 9200FRA manufactured by Nikkiso Co., Ltd.) .
本発明においては、前記の大きさの粒より細かい粒径の小麦粉の混入割合が高くなるにつれ、その二次加工適性が損なわれるので好ましくない。 In the present invention, as the mixing ratio of flour having a particle size smaller than the above-mentioned size increases, the secondary processing suitability is impaired, which is not preferable.
本発明の小麦粉を調製する方法としては、例えば、小麦に対してロールによる粉砕と、篩による篩分けを繰り返し行い、通常の小麦粉を採取した後、該小麦粉から、空気分級により大粒澱粉画分および小粒澱粉画分をできる限り取り除く方法が挙げられる。 As a method for preparing the wheat flour of the present invention, for example, the wheat flour is repeatedly pulverized by a roll and sieved by sieving, and after collecting the normal wheat flour, the large starch fraction by air classification and A method of removing the small starch fraction as much as possible is mentioned.
本発明の小麦粉の原料として使用する軟質小麦としては、ソフトレッドホイートおよびソフトホワイトホイート等が挙げられ、ソフトレッドホイートの例としては日本産の普通小麦、米国産のソフトレッドウインター（ＳＲＷ）等があり、ソフトホワイトホイートの例としては米国産のホワイトホイート（ＷＷ）、オーストラリア産のオーストラリアスタンダードホイート（ＡＳＷ）等がある。
上記軟質小麦としては、同一の品種を一種以上使用しても、異なる品種を各一種以上併用してもよい。
Examples of the soft wheat used as a raw material for the flour of the present invention include soft red wheat and soft white wheat. Examples of soft red wheat include ordinary wheat from Japan, soft red winter from the United States (SRW). Examples of soft white wheat include US-made white wheat (WW) and Australian-made Australian standard wheat (ASW).
As the soft wheat, one or more of the same varieties may be used, or one or more different varieties may be used in combination.
本発明の小麦粉は、灰分が０．３３〜０．５５質量％で、粗蛋白が８．０〜１３．０質量％であるものが好ましく、さらに好ましくは灰分が０．３７〜０．４８質量％で、粗蛋白が９．５〜１２．０質量％のものである。 The wheat flour of the present invention preferably has an ash content of 0.33 to 0.55 mass% and a crude protein content of 8.0 to 13.0 mass%, more preferably an ash content of 0.37 to 0.48 mass%. %, And the crude protein is 9.5 to 12.0% by mass.
次に、本発明の小麦粉組成物について説明する。
本発明の小麦粉組成物は、上記の本発明の小麦粉を、強力粉、準強力粉、中力粉、薄力粉、デュラムセモリナ等の通常の小麦粉と混合して、本発明の小麦粉の含有量が２０質量％以上、好ましくは３０〜４０質量％となるように調整したものである。
Next, the flour composition of the present invention will be described.
In the flour composition of the present invention, the flour of the present invention is mixed with normal flour such as strong flour, semi-strong flour, medium flour, thin flour, durum semolina, and the flour content of the present invention is 20% by mass. As described above, it is preferably adjusted to be 30 to 40% by mass.
本発明の小麦粉組成物には、本発明の小麦粉および前記した通常の小麦粉以外に、ライ麦粉、米粉、コーンフラワー、大麦粉等の穀粉類；タピオカ澱粉、馬鈴薯澱粉、コーンスターチ、ワキシーコーンスターチ、小麦澱粉等及びこれらのα化、エーテル化、エステル化、アセチル化、架橋処理等の加工澱粉等；卵粉；増粘剤；油脂類；乳化剤；食塩等の無機塩類；活性グルテン；酵素剤等、パン製造、中華麺製造および即席麺製造に通常用いる副原料を配合することができる。 In addition to the wheat flour of the present invention and the above-mentioned ordinary wheat flour, the wheat flour composition of the present invention includes flours such as rye flour, rice flour, corn flour, barley flour; tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch Etc. and processed starches such as pregelatinized, etherified, esterified, acetylated, crosslinked, etc .; egg powder; thickener; fats and oils; emulsifiers; inorganic salts such as salt; active gluten; Auxiliary materials usually used for production, Chinese noodle production and instant noodle production can be blended.
本発明の小麦粉および小麦粉組成物は、特に、パン類、中華麺類および即席麺類の原料として好適なものである。 The wheat flour and wheat flour composition of the present invention are particularly suitable as raw materials for breads, Chinese noodles and instant noodles.
次に本発明をさらに具体的に説明するために実施例を挙げるが、本発明は以下の実施例に限定されるものではない。 Next, examples are given to describe the present invention more specifically, but the present invention is not limited to the following examples.
実施例１
日本産の普通小麦（品種；ホクシン）１００％からなる原料を製粉し、灰分０．３６％の小麦粉を採取した後、該小麦粉から、空気分級により粒径の細かい部分を除去し、本発明の小麦粉を得た。この小麦粉は、粒径が４５〜１５０μｍの大きさの粒が８３質量％で、かつ４５〜１００μｍの大きさの粒が６５質量％のものであった。また、この小麦粉の灰分は０．４４質量％、粗蛋白は１０．５質量％であった。
Example 1
After milling a raw material consisting of 100% Japanese ordinary wheat (variety: Hokushin) and collecting wheat flour with an ash content of 0.36%, the fine particles are removed from the flour by air classification. Obtained flour. This wheat flour was 83% by mass of grains having a particle size of 45 to 150 μm and 65% by mass of grains having a size of 45 to 100 μm. Moreover, the ash content of this wheat flour was 0.44% by mass, and the crude protein was 10.5% by mass.
実施例２
オーストラリア産のオーストラリアスタンダードホワイト（ＡＳＷ）を７０質量％と日本産の普通小麦（品種；ホクシン）を３０質量％からなる原料を製粉し、灰分０．３６％の小麦粉を採取した後、該小麦粉から、空気分級により粒径の細かい部分を除去し、本発明の小麦粉を得た。この小麦粉は、粒径が４５〜１５０μｍの大きさの粒が８２質量％で、かつ４５〜１００μｍの大きさの粒が６４質量％のものであった。また、この小麦粉の灰分は０．４３質量％、粗蛋白は１０．３質量％であった。
Example 2
After milling a raw material consisting of 70% by weight of Australian Standard White (ASW) from Australia and 30% by weight of Japanese ordinary wheat (variety: Hokushin), and collecting flour with an ash content of 0.36%, The fine particles were removed by air classification to obtain the flour of the present invention. This flour had 82% by mass of grains having a particle size of 45 to 150 μm and 64% by mass of grains having a size of 45 to 100 μm. Moreover, the ash content of this flour was 0.43% by mass, and the crude protein was 10.3% by mass.
実施例３〜８および比較例１〜３
小麦粉（「薫風」日清製粉株式会社製商品名）に実施例１および２で得られた小麦粉を下記表１に示す割合で均一に混合して、小麦粉組成物をそれぞれ調製した。
Examples 3-8 and Comparative Examples 1-3
The flour obtained in Examples 1 and 2 was uniformly mixed with wheat flour (“Kaifu” Nisshin Flour Milling Co., Ltd. trade name) at the ratios shown in Table 1 below to prepare flour compositions.
試験例１
実施例１〜２で得られた小麦粉、実施例３〜８で得られた小麦粉組成物および比較例１〜３で得られた小麦粉組成物を用いて、下記の製法によりそれぞれ食パンを製造し、下記の評価方法により、これらの小麦粉および小麦粉組成物の製パン適性（ミキシング耐性および生地伸展性）と、得られた食パンの内相および食感を評価した。それらの結果を下記表２に示す。
〔食パンの製法〕
小麦粉または小麦粉組成物７０質量部にイースト２．５質量部、イーストフード０．１質量部および水３６質量部を加え、低速で２分間、次いで中速で１分間混捏して生地を調製する（捏上げ温度２４．０℃）。得られた生地を温度２７℃および湿度７５％の条件下で４時間発酵させて中種生地を得る。
この中種生地に小麦粉または小麦粉組成物３０質量部、食塩２質量部、砂糖５質量部、脱脂粉乳２質量部および水１５質量部を加え、低速で２分間、中速で２分間混捏した後、ショートニング５質量部を加え、低速で２分間、中速で２分間混捏して本捏生地を得る（捏上げ温度２７．０℃）。
得られた本捏生地を室温で２０分間フロアタイムをとり、次に１個の重量２６０ｇずつに分割した後、２０分間ベンチタイムをとる。次に、この生地をＵ字形に成形して３斤型に６個詰め、温度３８℃および湿度８８％の条件下で５０分間ホイロをとった後、温度２２０℃の条件下で３５分間焼成して、食パンを得る。
〔評価方法〕
・小麦粉および小麦粉組成物の製パン適性
上記の製法により食パンを製造する際のミキシング耐性および生地伸展性について、下記表３に示す評価基準に基づいて１０名のパネラーに採点させ、その平均値を算出し、評価得点とした。
・食パンの内相および食感
下記表３に示す評価基準に基づいて１０名のパネラーに採点させ、その平均値を算出し、評価得点とした。
Test example 1
Using the flour obtained in Examples 1 and 2, the flour composition obtained in Examples 3 to 8 and the flour composition obtained in Comparative Examples 1 to 3, breads were produced by the following production methods, respectively. By the following evaluation methods, the breadmaking suitability (mixing resistance and dough extensibility) of these flours and flour compositions, the internal phase and texture of the resulting bread were evaluated. The results are shown in Table 2 below.
[Production method of bread]
Add 2.5 parts by weight of yeast, 0.1 part by weight of yeast food and 36 parts by weight of water to 70 parts by weight of flour or flour composition, and knead for 2 minutes at low speed and then for 1 minute at medium speed to prepare dough ( (Raising temperature 24.0 ° C). The obtained dough is fermented under conditions of a temperature of 27 ° C. and a humidity of 75% for 4 hours to obtain a medium seed dough.
After adding 30 parts by weight of wheat flour or wheat flour composition, 2 parts by weight of salt, 5 parts by weight of sugar, 2 parts by weight of skim milk powder and 15 parts by weight of water to this medium seed dough and kneading for 2 minutes at low speed and 2 minutes at medium speed Add 5 parts by weight of shortening and knead for 2 minutes at low speed and 2 minutes at medium speed to obtain the main dough (raised temperature 27.0 ° C.).
The obtained main body dough is allowed to have a floor time for 20 minutes at room temperature, and then divided into 260 g pieces, and then bench time for 20 minutes. Next, this dough was formed into a U-shape and packed in 6 pieces in a 3 斤 shape. After proofing for 50 minutes at a temperature of 38 ° C. and a humidity of 88%, the material was baked for 35 minutes at a temperature of 220 ° C. And get bread.
〔Evaluation methods〕
・ Breadmaking suitability of flour and wheat flour composition About mixing resistance and dough extensibility when producing bread by the above production method, 10 panelists were scored based on the evaluation criteria shown in Table 3 below, and the average value was calculated. It was calculated and used as an evaluation score.
-Inner phase of bread and texture The 10 panelists were scored based on the evaluation criteria shown in Table 3 below, and the average value was calculated to give an evaluation score.
試験例２
実施例１〜２で得られた小麦粉、実施例３〜８で得られた小麦粉組成物および比較例１〜３で得られた小麦粉組成物を用いて、下記の製法によりそれぞれ中華麺を製造し、下記の評価方法により、これらの小麦粉および小麦粉組成物の製麺適性と、得られた中華麺の食感およびのびを評価した。それらの結果を下記表４に示す。
〔中華麺の製法〕
小麦粉または小麦粉組成物１００質量部にかんすい１．５質量部および水３４質量部を加え、１０分間混捏した後、３０分間熟成させて生地を得る。得られた生地を常法により圧延し、最終麺帯厚を１．５ｍｍとした後、切刃（♯２０角）で麺線に切出し、生中華麺を得る。
〔評価方法〕
・小麦粉および小麦粉組成物の製麺適性
下記表５に示す評価基準に基づいて１０名のパネラーに採点させ、その平均値を算出し、評価得点とした。
・中華麺の食感およびのび
得られた生中華麺を２分３０秒間茹でて茹中華麺を得た。得られた茹中華麺の食感およびのびについて、下記表５に示す評価基準に基づいて１０名のパネラーに採点させ、その平均値を算出し、評価得点とした。
Test example 2
Using the wheat flour obtained in Examples 1 and 2, the flour composition obtained in Examples 3 to 8 and the flour composition obtained in Comparative Examples 1 to 3, Chinese noodles were produced by the following production methods, respectively. The following evaluation methods were used to evaluate the noodle-making suitability of these flours and flour compositions, and the texture and spread of the resulting Chinese noodles. The results are shown in Table 4 below.
[Chinese noodle manufacturing method]
After adding 1.5 parts by weight of potassium and 34 parts by weight of water to 100 parts by weight of wheat flour or wheat flour composition, the mixture is kneaded for 10 minutes and then aged for 30 minutes to obtain a dough. The obtained dough is rolled by a conventional method to make the final noodle strip thickness 1.5 mm, and then cut into noodle strings with a cutting blade (# 20 square) to obtain raw Chinese noodles.
〔Evaluation methods〕
-Noodle making suitability of wheat flour and wheat flour composition Based on the evaluation criteria shown in Table 5 below, 10 panelists were scored, and the average value was calculated and used as the evaluation score.
-Texture and spread of Chinese noodles The obtained raw Chinese noodles were boiled for 2 minutes and 30 seconds to obtain Chinese noodles. Regarding the texture and spread of the obtained Chinese noodles, 10 panelists were scored based on the evaluation criteria shown in Table 5 below, and the average value was calculated to give an evaluation score.
試験例３
実施例１〜２で得られた小麦粉、実施例３〜８で得られた小麦粉組成物および比較例１〜３で得られた小麦粉組成物を用いて、下記の製法によりそれぞれ即席中華麺を製造し、下記の評価方法により、得られた即席中華麺の復元性、食感および麺のほぐれを評価した。それらの結果を下記表６に示す。
〔即席麺の製法〕
小麦粉または小麦粉組成物７０質量部と馬鈴薯澱粉（松谷化学株式会社製「ＭＫＫ１００」）３０質量部を均一に混合したものに、食塩１質量部およびかんすい０．２５質量部を水３６質量部に溶解した水溶液を加え、常法によって１０分間混捏して生地を作成する。得られた生地を常法により複合、圧延し、厚さ１．２ｍｍの麺帯にした後、切刃（♯１８角）で麺線に切出す。切出した麺線を温度１００℃の蒸気で２分３０秒間蒸熱処理した後、９０℃の熱風で２０分間乾燥して即席中華麺を得る。
〔評価方法〕
・即席中華麺の復元性、食感および麺のほぐれ
得られた即席中華麺７０ｇを入れた容器中に、５００ｍｌの沸騰水を注ぎ、４分間かけて復元し、粉末の中華スープを入れた。この際の麺の復元性と、得られた麺の食感およびほぐれについて、下記表７に示す評価基準に基づいて１０名のパネラーに採点させ、その平均値を算出し、評価得点とした。
Test example 3
Using the flour obtained in Examples 1 and 2, the flour composition obtained in Examples 3 to 8 and the flour composition obtained in Comparative Examples 1 to 3, instant Chinese noodles were produced by the following production methods, respectively. And the restorability, texture, and loosening of the noodles were evaluated by the following evaluation methods. The results are shown in Table 6 below.
[Preparation of instant noodles]
70 parts by weight of wheat flour or wheat flour composition and 30 parts by weight of potato starch (“MKK100” manufactured by Matsutani Chemical Co., Ltd.) are mixed uniformly, and 1 part by weight of sodium chloride and 0.25 parts by weight of potassium are dissolved in 36 parts by weight of water. The prepared aqueous solution is added and kneaded for 10 minutes by a conventional method to prepare a dough. The obtained dough is combined and rolled by a conventional method to form a noodle band having a thickness of 1.2 mm, and then cut into noodle strings with a cutting blade (# 18 square). The cut noodle strings are steamed with steam at a temperature of 100 ° C. for 2 minutes and 30 seconds and then dried with hot air at 90 ° C. for 20 minutes to obtain instant Chinese noodles.
〔Evaluation methods〕
-Restorability of instant Chinese noodles, texture and loosening of the noodles In a container containing 70 g of the obtained instant Chinese noodles, 500 ml of boiling water was poured, restored for 4 minutes, and powdered Chinese soup was put. Ten panelists scored the restoration property of the noodles and the texture and loosening of the obtained noodles based on the evaluation criteria shown in Table 7 below, and the average value was calculated as an evaluation score.
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| JPH06121649A (en) * | 1992-10-13 | 1994-05-06 | Nitto Seifun Kk | Wheat flour for noodle and its production |
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| JPH06121649A (en) * | 1992-10-13 | 1994-05-06 | Nitto Seifun Kk | Wheat flour for noodle and its production |
| JP4358031B2 (en) * | 2004-05-21 | 2009-11-04 | 日清製粉株式会社 | Flour and flour composition |
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| JP2017018007A (en) * | 2015-07-07 | 2017-01-26 | 敷島製パン株式会社 | Burnt food dough, burnt food and manufacturing method therefor |
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