JP2014036610A - Method for producing heat treated wheat flour - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing heat treated wheat flour that may provide heat treated wheat flour which is rich in aromatic scent and is hard to become a mass.SOLUTION: Such a method for producing heat treated wheat flour according to the present invention comprises a pretreatment step of heating wheat flour at 40 to 70°C, preferably at 50 to 60°C for 15 to 120 minutes, preferably for 30 to 90 minutes, and a heating step of heating the wheat flour which passed through the pretreatment step at 130 to 220°C, preferably at 150 to 200°C for 10 to 40 minutes, preferably for 20 to 30 minutes. The heating step preferably is a roast treatment step.

Description

  The present invention relates to wheat flour subjected to heat treatment such as dry heat treatment and wet heat treatment.

  Conventionally, in order to improve the flavor, texture, color and the like of foods using wheat flour such as bakery foods and noodles, heat treatment of wheat flour has been performed. An example of such heat treatment is roasting (roasting). For example, Patent Document 1 includes starch, rice flour and wheat flour as a method for obtaining a baked product (such as baked potato) that includes starch, rice flour, and wheat flour, has a very crispy texture and is very crispy and has little crispness. In this method, these are mixed and roasted without separately roasting, and the mixture is roasted at 110 ° C. to 160 ° C. for 1 to 3 hours. Is also described.

  Further, in Patent Document 2, as a method for obtaining a grilled product (takoyaki, okonomiyaki, etc.) whose outer layer has a crisp and crisp texture, or whose inner layer has a good mouthfeel, a mixture in which wheat flour and starch are mixed at a specific ratio. The method of roasting is described, and as the roasting condition of the mixture, heating at 120 ° C. to 160 ° C. for 1 to 3 hours is also described.

  In Patent Document 3, in view of the fact that stir-fried flour fried using fats and oils is insufficient in terms of storage stability, scorching condition and taste, as a method for obtaining fried flour in which such problems have been solved, A method is described in which flour is put in a container, heated in a microwave oven and heated to an extent that it is evenly burned while stirring and mixing the flour in a heat-resistant container.

JP 2012-39936 A JP 2011-10589 A JP-A 64-51053

  In recent years, against the background of diversification of the types of foods using wheat flour, the level of fragrant aroma required for heat-treated flour has been on the rise. Moreover, even if heat-treated wheat flour with a rich fragrance, if it is prone to become a lump (so-called lumps), handling properties during secondary processing and the like may be reduced, which may lead to a reduction in food quality. is there. A technology capable of producing heat-treated flour that is rich in fragrant fragrance and does not easily agglomerate has not yet been provided.

  The subject of this invention is providing the manufacturing method of the heat-processed flour which can provide the heat-processed flour which is rich in fragrant fragrance, and does not become a lump easily.

  The present invention includes a pretreatment step in which wheat flour is heated at 40 to 70 ° C for 15 to 120 minutes, and a heating step in which the wheat flour subjected to the pretreatment step is heated at 130 to 220 ° C for 10 to 40 minutes. A method for producing flour.

  Moreover, this invention is the heat-processed flour obtained by the said manufacturing method. Moreover, this invention is the foodstuff obtained using the said heat-processed flour.

  According to the method for producing heat-treated wheat flour of the present invention, heat-treated wheat flour that is rich in fragrant fragrance and is difficult to be clumped is obtained. Moreover, the heat-treated wheat flour obtained by the production method of the present invention can be used for various foods such as noodles and bakery foods due to its excellent characteristics.

  Hereinafter, the manufacturing method of the heat-processed wheat flour of this invention is demonstrated based on the preferable embodiment. The production method of the present invention includes a pretreatment process for heating wheat flour and a heating process for heating the flour that has undergone the pretreatment process.

  In the pretreatment step, the heating temperature is 40 to 70 ° C, preferably 50 to 60 ° C, and the heating time is 15 to 120 minutes, preferably 30 to 90 minutes. On the other hand, in the heating step, the heating temperature is 130 to 220 ° C, preferably 150 to 200 ° C, and the heating time is 10 to 40 minutes, preferably 20 to 30 minutes.

  Thus, prior to the flour heating step, conventional roasting (roasting) is performed by heating the flour at a predetermined heating temperature once by heating the flour at a heating temperature different from the heating temperature in the heating step. ) It is possible to impart a more fragrant fragrance to the flour as compared with the treatment. Moreover, the heat-treated wheat flour obtained through such two-stage heating is difficult to agglomerate (highly non-agglomerated) and hardly agglomerates (so-called lumps), and is easy to handle during operations such as secondary processing. Are better.

  The method for heating flour in each of the pretreatment step and the heating step is not particularly limited, and may be dry heat heating or wet heat heating. Dry heat heating is a heat treatment in which a raw material (wheat flour) is placed in a container and heated from the outside of the container without adding water, and is a heat treatment in which evaporation of water in the raw material is actively performed. Examples of the dry heat heating include heating in an oven, heating in a roasting kiln, heating using a dryer, hot air drying by blowing hot air, and leaving in a high temperature and low humidity environment.

  On the other hand, wet heat heating is a heat treatment performed while maintaining moisture in the raw material (flour) or adding moisture. Examples of wet heat heating include a method of heating a raw material in the presence of water vapor or water, and in this case, the raw material may be heated with water vapor or water itself. More specifically, for example, a method in which steam is added and heat-treated while the raw material is uniformly hydrated with a high-speed stirrer, a method of heat-kneading using a biaxial extruder, and saturated steam is added in a sealed container And a heat treatment method.

  The heating step is preferably a roasting treatment step from the viewpoint of imparting flavor. The roasting process (roasting process) is one type of dry heat heating, and can be performed in the same manner as the roasting (roasting) process in the conventional method for producing roasting (roasting) flour. For example, a method of heating in a roasting kiln such as a continuous operation kiln; a method of heating in an iron tray and heating in an oven such as a band oven; a method of heating with a mixer with a heating device such as a paddle dryer Can be performed.

  In the present invention, the method for heating flour may be the same or different between the pretreatment step and the heating step. For example, when the heating process is a roasting process, the pretreatment process prior to the heating process may be a dry heat heating process (roasting process) or a wet heat heating process. For example, if both the pretreatment step and the subsequent heating step are roasting treatment steps, it is possible to use a common container (heating device) in both steps, and change the heating conditions (heating temperature, heating time). It becomes possible to implement both processes continuously only by this, and the manufacturing efficiency of heat-processed wheat flour can improve.

  Usually, the heating step is carried out immediately after the pretreatment step is finished, but in the present invention, both steps are continuous without any other steps between the pretreatment step and the subsequent heating step. It does not matter whether the time from the end of the pretreatment process to the execution of the heating process is long or short.

  The wheat flour used in the present invention is not particularly limited, and any of thin flour, medium flour, and strong flour can be used, but thin flour and medium flour are particularly preferable. In addition, the moisture content of wheat flour (wheat flour that has not been heat-treated) is usually 11 to 15% by mass, and is obtained through the heat treatment flour obtained by the production method of the present invention, that is, the pretreatment step and the heating step described above. The moisture content of the heat-treated wheat flour is usually 3 to 8% by mass.

  The heat-treated wheat flour obtained by the production method of the present invention can be used for various foods, and is particularly suitable for bakery foods and noodles, especially bakery foods. Examples of the noodles include udon, soba, Chinese noodles, yakisoba, steamed noodles, spring rolls, wonton skin, dumpling skin, shumai skin, and the like. Bakery foods include, for example, breads such as Pullman and British bread, French bread such as buckets and Parisians, various rolls such as sweet bread, buns and table rolls, cakes such as sponge cakes, donuts, pizza, tortillas and shoe Examples include hides, grilled buns, crepes, waffles, dorayaki, taiyaki, Imakawa ware, and large ware.

  When the heat-treated wheat flour obtained by the production method of the present invention is used for noodles, the content of the heat-treated wheat flour in the noodle raw material is preferably 2 to 15% by mass, more preferably 5 to 10% by mass. For noodle raw materials, flour other than heat-treated wheat flour (non-heat-treated flour), for example, wheat flour such as durum wheat flour, thin flour, medium flour, strong flour, rye flour, barley flour, buckwheat flour, rice flour, bean flour 1 type or more of these etc. may be contained. In addition, the noodle raw materials include, for example, potato starch, corn starch, waxy starch, wheat starch, and processed starch obtained by subjecting these to α, etherification, esterification, crosslinking, oxidation, etc. ; Protein materials such as soy protein, egg yolk powder, egg white powder, whole egg powder, skim milk powder; fats and oils such as animal and vegetable oils and fats; powdered oil; citrus, dietary fiber, swelling agent, thickener, emulsifier, salt, sugar, sweet One or more of additives such as fragrances, spices, seasonings, vitamins, minerals, pigments, fragrances, and dextrins may be included. Manufacture of the noodles containing the heat-processed wheat flour obtained by the manufacturing method of this invention can be performed in accordance with a conventional method.

  Moreover, when using the heat-processed flour obtained by the manufacturing method of this invention for bakery food, the content rate of this heat-processed flour in a bakery food raw material becomes like this. Preferably it is 2-50 mass%, More preferably, it is 5-20 mass%. is there. For bakery food ingredients, as flour other than heat-treated flour (non-heat-treated flour), for example, wheat flour such as thin flour, medium flour, strong flour, rye flour, barley flour, buckwheat flour, rice flour, bean flour, corn 1 or more types, such as a flower, may be contained. In addition, for bakery food ingredients, as auxiliary ingredients other than flour, for example, potato starch, corn starch, waxy starch, wheat starch, and these are subjected to processing such as alpha, etherification, esterification, crosslinking, oxidation, etc. Starch; sodium bicarbonate (baking soda), baking powder, ammonium carbonate, ammonium bicarbonate, ammonium chloride and other swelling agents or yeast; salad oil and other fats; sugar and other sugars; whole eggs, egg white, egg yolk and other eggs; Dairy products such as milk, skim milk powder, butter; salts such as salt; one or more additives such as emulsifiers, thickeners, acidulants, fragrances, spices, colorants, fruit juices, fruits, vitamins, etc. May be. The manufacture of the bakery food containing the heat-treated wheat flour obtained by the manufacturing method of the present invention can be performed according to a conventional method.

  Examples and comparative examples are given to specifically describe the present invention, but the present invention is not limited by the following examples.

[Examples 1-14 and Comparative Examples 1-9]
As raw material flour (Nisshin Flour Milling Co., Ltd., trade name “Flower”) is roasted in a continuous operation kiln with heating power adjusted to the heating temperature and heating time shown in Table 1 below, and roasted flour (Heat treated flour) was obtained. The baking process as the heating process is performed immediately after the completion of the baking process as the pretreatment process, and, except for Comparative Example 9, the time from the completion of the pretreatment process to the execution of the heating process is approximately 120. Second. In Table 1 below, Examples and Comparative Examples are divided into five groups I to V. Group I is an example in which the heating temperature of the pretreatment process is appropriately changed. It is an example of appropriately changing the heating time of the treatment process, Group III is an example of appropriately changing the heating temperature of the heating process, and Group IV is an example of appropriately changing the heating time of the heating process, Group V (Comparative Example 9) is an example in which only the heating process is performed without performing the pretreatment process. From the viewpoint of ease of viewing the table, in Table 1 below, Example 2 is described in groups I to IV.

[Evaluation]
The scent and non-aggregation property of the roasted wheat flour (heat-treated wheat flour) obtained in the examples and comparative examples were each evaluated by 10 panelists based on the following evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 1 below.

(Evaluation criteria for fragrance)
5 points: The fragrant fragrance is rich and very good.
4 points: There is a sufficient fragrant scent and good.
3 points: There is a fragrant scent.
2 points: Does not smell very fragrant.
1 point: Almost no fragrant scent, poor.

(Evaluation criteria for non-aggregation)
5 points: There is no lump of flour.
4 points: There is almost no lump of flour.
3 points: There is a small lump of flour, but the lump is easily broken by hand.
2 points: A large lump of flour exists, but the lump is easily broken by hand.
1 point: There is a large lump of flour, and the lump is difficult to break by hand.

[Production example of bakery food]
Using the roasted wheat flour (heat treated wheat flour) obtained in Example 2, bread was produced as a bakery food by the following procedure. That is, after putting the following dough ingredients into a commercial bread mixer (product name “HPI-20M”, manufactured by Can Tho Mixer), mixing at low speed for 3 minutes and at high speed for 5 minutes, margarine 5 mass in the mixer The dough was prepared by mixing 3 parts at medium speed and 4 minutes at high speed. After adjusting the temperature of the dough to 27 ° C. and taking an aging time (floor time) of 90 minutes in an environment with a humidity of 75%, the dough was divided into 450 g masses using a cutter, and the divided pieces Each of the fabrics was molded by hand to obtain a molded fabric of a predetermined shape. The molded dough was proofed for 45 minutes under the conditions of a temperature of 38 ° C. and a humidity of 85%, and then baked for 25 minutes under the condition of a temperature of 210 ° C. to obtain bread. The bread obtained in this way had a good fragrant fragrance and a good flavor, and the texture was also crisp and good.
Dough raw material: 5 parts by mass of roasted wheat flour obtained in Example 2, 95 parts by mass of flour (medium flour) other than roasted wheat flour, 2.5 parts by mass of raw yeast, 2 parts by mass of salt, 6 parts by mass of sugar , 2 parts by weight of skim milk powder, 72 parts by weight of water.

Claims (4)

  A method for producing heat-treated flour, comprising a pretreatment step of heating wheat flour at 40 to 70 ° C. for 15 to 120 minutes, and a heating step of heating wheat flour having undergone the pretreatment step at 130 to 220 ° C. for 10 to 40 minutes. .   The method for producing heat-treated wheat flour according to claim 1, wherein the heating step is a roasting treatment step.   A heat-treated flour obtained by the production method according to claim 1 or 2.   The foodstuff obtained using the heat-processed flour of Claim 3.