JP2014036611A - Methods for producing heat treated wheat flour - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for producing heat treated wheat flour that can bring about a heat treated wheat flour of aromatic scent, which can make the scent and flavor of food using wheat-flour such as bakery food and noodles, more favorable.SOLUTION: Such a heat treated wheat flour is produced by mixing 100 pts.mass of wheat flour and 1 to 5 pts.mass of alkali agent, followed by heat treatment at 130 to 220°C. Preferably, as the alkali agent, an alkali agent that makes the pH of the dough which is made by kneading 100 pts.mass of all-purpose flour, 3 pts.mass of the alkali agent and 200 pts.mass of water, within the range of 7.0 to 9.0, is used, and as the heat treatment a roast treatment is used.

Description

  The present invention relates to a method for producing heat-treated wheat flour, which can improve the aroma and flavor of wheat-based foods such as bakery foods and noodles, and which can produce heat-treated wheat flour with a fragrant scent.

Conventionally, flour has been subjected to heat treatment such as dry heat treatment or wet heat treatment such as roasting treatment for the purpose of improving the flour, improving the secondary processing raw material, improving the texture of foods using flour. ing.
For example, in Patent Document 1, starch, rice flour and wheat flour are mixed so that the respective ratios are 30 to 80 parts by mass of starch, 10 to 60 parts by mass of rice flour, and 10 to 60 parts by mass of wheat flour, and the mixture is roasted. It is described that the flour composition obtained by roasting can improve the texture of baked confectionery such as firewood. The roasting conditions in Patent Document 1 are 110 ° C. to 160 ° C. and heating for 1 to 3 hours.
Patent Document 2 discloses that a flour composition obtained by mixing wheat flour and starch such that the ratio of wheat flour to starch is 80:20 to 20:80 and roasting the mixture is Takoyaki. It is described that it is possible to improve the texture of the outer layer and the inner layer of the baked wheat flour food. The roasting conditions in Patent Document 2 are 120 to 160 ° C. and heating for 1 to 3 hours.
However, all of the techniques described in these patent documents are intended to improve the texture of foods using flour, and use flour that gives a fragrant scent to the flour and uses the flour. It does not improve the aroma or flavor of food.

As a technique for imparting a fragrance to wheat flour, for example, in Patent Document 3, the wheat flour is put in a heat-resistant container, heated in a microwave oven and heated to the extent that it is evenly burned while stirring and mixing the flour in the heat-resistant vessel. It is described that the wheat flour produced in this way is a stir-fried flour excellent in terms of storage stability, scorching condition and taste.
However, since the stir-fried flour described in Patent Document 3 is heated to the extent that it is burnt, it is suitable for imparting a burning odor to the flour-based food, but it is used depending on the type of the flour-based food. I can't.

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

  The subject of this invention is providing the manufacturing method of the heat-processed wheat flour from which the fragrance and flavor of foods using flour, such as bakery food and noodles, can be made favorable, and the heat-treated wheat flour of the fragrant fragrance are obtained.

  As a result of various studies, the present inventors have found that heat-treated wheat flour that solves the above problems can be obtained by the presence of an alkaline agent during the heat treatment of wheat flour.

  This invention was made | formed based on the said knowledge, and provides the manufacturing method of the heat-processed flour characterized by heat-processing at 130-220 degreeC, after mixing 100 mass parts of wheat flour and 1-5 mass parts of alkaline agents. To do.

  According to the present invention, a heat-treated wheat flour having a fragrant scent can be produced, and by using this heat-treated wheat flour for food using wheat flour, the unique aroma and flavor of each food using wheat flour are further extracted, and the wheat flour The aroma and flavor of the used food can be further improved.

  The raw material flour used in the present invention is not limited, and may be any of soft flour, medium flour, strong flour, etc., and should be appropriately selected according to the type of food using flour for which the heat-treated flour of the present invention is used. However, from the viewpoint of imparting a fragrant fragrance to the heat-treated wheat flour, thin flour and medium flour are particularly preferable.

The alkaline agent used in the present invention is not particularly limited as long as it is an alkaline agent approved for use in foods. For example, NaHCO ₃ (sodium bicarbonate), Na ₂ CO ₃ , K ₂ CO ₃ , Na ₃ PO ₄ , K ₃ PO ₄ , K ₂ HPO ₄ , KH ₂ PO _{4 and the} like can be used, and among these, from the viewpoint of expressing the effect of the present invention, When the dough is made by adding 3 parts by mass of an alkali agent and 200 parts by mass of water, the pH of the dough is in the range of 7.0 to 9.0, preferably in the range of 7.5 to 8.5. It is preferable to use an alkali agent.
In particular, the alkaline agent is preferably NaHCO ₃ (bicarbonate).

  The amount of the alkali agent used varies depending on the type and strength of the alkali agent, but is usually in the range of 1 to 5 parts by mass, preferably in the range of 2 to 4 parts by mass with respect to 100 parts by mass of flour. . Even if the amount of the alkaline agent used is less than the above range or too much, it becomes difficult to impart a fragrant scent to the heat-treated wheat flour.

  Mixing of the raw material flour and the alkaline agent is not particularly limited, and may be performed by a normal mixing means such as a mixer.

Examples of the heat treatment of the mixture of the raw material wheat flour and the alkaline agent include dry heat treatment and wet heat treatment. From the viewpoint of expressing the effects of the present invention, dry heat treatment is preferable, and roasting treatment is particularly preferable.
The heat treatment is not limited to, for example, the type of dryer to be used, and can be performed using a dryer that has been conventionally used for dry heat treatment of flour. It is necessary to set it to -220 degreeC, Preferably it is 150-200 degreeC. If the heating temperature is too higher or lower than the above range, a fragrant scent cannot be imparted to the heat-treated wheat flour.
When a roasting process is adopted as the heat treatment, the roasting process is performed by a method of heating in a roasting pot such as a continuous operation kettle as in the conventional roasting process of wheat flour; put into an iron tray, a band oven, etc. It can be carried out by a method of heating in an oven; a method of heating with a mixer with a heating device such as a paddle dryer.

The heat treatment time is preferably 10 to 60 minutes, more preferably 20 to 40 minutes, and the heat-treated wheat flour after the heat treatment preferably has a moisture content of 3 to 8% by mass.
After the heat treatment, the obtained heat-treated flour is preferably cooled by a method such as air cooling. Moreover, when it becomes granular by the said heat processing, it is preferable to grind | pulverize to a particle size comparable as a normal wheat flour.

  The heat-treated wheat flour of the present invention produced by the above-described production method of the present invention is a food utilizing flour, for example, bakery foods such as breads, cakes and confectionery, noodles such as udon and Chinese noodles, roux and sauces, etc. It is particularly suitable for bakery foods and noodles, especially breads and cakes.

When the heat-treated wheat flour of the present invention is used in a food product using wheat flour, the whole or a part of the flour blended in the food product using wheat flour can be used as the heat-treated wheat flour of the present invention.
The blending amount of the heat-treated wheat flour of the present invention in the flour-based food is preferably 2% by mass or more, more preferably 3-5% by mass, of the flour blended in the flour-based food.

  EXAMPLES Hereinafter, although an Example etc. are given and this invention is demonstrated further in detail, this invention is not limited only to these Examples.

Examples 1-1 to 1-3 and Comparative Examples 1-1 to 1-2 (verification of the amount of alkali agent used)
100 parts by weight of medium-strength flour and the amount of alkali agent [NaHCO ₃ (bicarbonate)] shown in Table 1 are mixed, and the resulting mixture is roasted at 150 ° C. for 20 minutes using a continuous operation kettle. Each baked flour was obtained.
About each obtained roast-processed flour, the fragrance of the roast-processed flour was evaluated according to the following reference | standard with 10 panelists, and the average value was calculated | required. The results are shown in Table 1.
In addition, the alkaline agent [NaHCO ₃ (bicarbonate)] used in this example is the pH of the dough when 100 parts by weight of medium strength powder, 3 parts by weight of the alkali agent and 200 parts by weight of water are mixed to make dough. Was 8.

(Evaluation criteria for fragrance)
5: It smells very fragrant.
4: It smells quite fragrant.
3: It smells fragrant.
2: Does not smell very fragrant. Slightly off-flavor.
1: Almost no fragrance. There is a strange odor.

Examples 2-1 to 2-3 and Comparative Examples 2-1 to 2-2 (verification of heat treatment temperature)
Except having changed heat processing temperature into the temperature shown in Table 2, it carried out similarly to Example 1-2, and obtained the roasting processing flour, respectively. In addition, Example 2-2 is the same as Example 1-2.
About each obtained roast-processed wheat flour, it carried out similarly to Example 1-2, evaluated fragrance, and calculated | required the average value. The results are shown in Table 2.

Example 3 (Madeleine production example)
Madeleine was manufactured by the following mixing | blending and process using the roast-processed wheat flour obtained in Example 1-2. This madeleine was much better in fragrance and flavor than those not using roasted flour as flour.

(Madeleine combination)
300g whole egg
300g sugar (upper white sugar)
90g of honey
250g flour
50g roasted flour
4.5g baking powder
300g butter

(Madeleine manufacturing process)
1) Add whole eggs, sugar and honey and mix.
2) Add pre-sieved flour and roasted flour and baking powder to 1) and mix.
3) Dissolve butter (60 ° C) in 2) and mix.
4) Lay the obtained dough in the refrigerator (until the dough temperature reaches 10 ° C.).
5) Squeeze 25 g of dough into the mold.
6) Firing (top fire 190 ° C. extreme soft bottom heat 180 ° C. extreme soft 12 minutes).

Claims (5)

  A method for producing heat-treated wheat flour, comprising mixing 100 parts by weight of wheat flour and 1 to 5 parts by weight of an alkaline agent, followed by heat treatment at 130 to 220 ° C.   Alkaline in which the pH of the dough is in the range of 7.0 to 9.0 when the dough is made by mixing 100 parts by weight of medium strength powder, 3 parts by weight of the alkali agent and 200 parts by weight of water as the alkali agent. The manufacturing method of the heat-processed flour of Claim 1 using an agent.   The method for producing heat-treated flour according to claim 1 or 2, wherein the heat treatment is a roasting treatment.   The heat-treated flour manufactured by the manufacturing method of the heat-processed flour of any one of Claims 1-3.   A food using flour obtained by using the heat-treated wheat flour according to claim 4.