JP2014060944A - Manufacturing method of heat treated wheat flour - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a manufacturing method of heat treated wheat flour having rich flavor.SOLUTION: The manufacturing method of heat treated wheat flour includes a heating step of heating a mixture of wheat flour and malt flour without water addition at 50 to 70°C for 3 to 24 hours. The heating step is preferably performed in a closed vessel. The manufacturing method of heat treated wheat flour may include a reheating step of heating the mixture at 130 to 220°C after the heating step. The reheating time is preferably 10 to 60 minutes.

Description

  The present invention relates to wheat flour that has been heat treated.

  Conventionally, in order to improve the flavor, texture, color and the like of foods using wheat flour such as bakery foods, heat treatment or enzyme treatment of wheat flour has been performed. For example, in Patent Document 1, as a method capable of enzymatically treating wheat flour with a small amount of water, an enzyme solution prepared by dissolving an enzyme such as protease in water is sprayed on the flour and mixed uniformly, and the flour temperature is 30 to 70 ° C. Is held for 10 to 100 minutes, followed by an enzyme reaction, followed by holding the flour temperature of 75 to 150 ° C. for 10 to 60 minutes to stop the enzyme reaction, drying the flour, and then crushing.

  Patent Document 2 includes at least one or more members selected from the group consisting of wheat endosperm, germ, and epidermis as a method for producing an enzyme-treated flavor material for obtaining bread having excellent umami, richness, and flavor. A method is described in which a mixture having a total solid content of 5 to 30% containing a wheat-derived raw material and water is subjected to an enzyme treatment using amylase and protease contained in the wheat-derived raw material.

JP-A-10-56948 JP 2008-263833 A

  In recent years, against the background of diversification of types of foods using wheat flour, the level of flavor (sweetness, umami, fragrance, etc.) required for wheat flour has been increasing, and there is a demand for flour rich in flavor. Although enzyme-treated wheat flour obtained using the techniques described in Patent Documents 1 and 2 has improved flavor as compared to untreated wheat flour, there is still room for improvement.

  The subject of this invention is providing the manufacturing method of the heat-processed flour which can provide the heat-processed flour rich in flavor.

  As a result of various investigations aimed at improving the flavor of wheat flour, the present inventors use malt powder as a flavor improver, and heat a mixture of wheat flour and malt powder at a specific temperature for a specific time without hydrotreating. Thus, it was found that a heat-treated wheat flour having a sweet and good flavor can be obtained. Particularly in the bakery food field, when using an enzyme or a component containing an enzyme such as malt powder, as described in Patent Documents 1 and 2, a water that intentionally adds moisture to the flour to be treated. It is common sense to perform the treatment, and it can be said that treating wheat flour using malt powder without hydration treatment is a heterogeneous treatment that cannot be performed by those skilled in the art.

  This invention is made | formed based on the said knowledge, and is a manufacturing method of heat-processed wheat flour including the heating process which heats the mixture of wheat flour and malt powder at 50-70 degreeC for 3 to 24 hours, without hydrolyzing.

  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, a heat-treated wheat flour rich in flavor can be 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 heating step in which a mixture of wheat flour and malt powder is heated at 50 to 70 ° C. for 3 to 24 hours without being subjected to a hydrotreatment. Hereinafter, this heating process will be described.

  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. The wheat flour used in the present invention is in a dry state, and its water content is usually 15% by mass or less.

  The malt powder (malt flour) used in the present invention is obtained by drying and pulverizing malt obtained by germinating wheat. Malt powder usually contains many sugars, minerals, and vitamins in addition to enzymes such as amylase and protease. Examples of the malt include barley, rye, and wheat malt, and these can be used alone or in combination of two or more. Of these, barley malt is particularly preferable. The malt may be produced according to a conventional method, and the malt can be pulverized by known methods such as roll pulverization, airflow pulverization, hammer mill and the like. Commercially available malt powder may also be used. The particle size of the malt powder can be appropriately set according to the use of the heat-treated wheat flour finally obtained, and is not particularly limited. The malt powder used in the present invention is in a dry state, and its water content is usually 7% by mass or less.

  In the heating step, first, wheat flour and malt powder are mixed to prepare a mixture. The preparation of this mixture is basically only mixing wheat flour and malt powder, both of which are in a dry state, and no hydration treatment. The mixture of wheat flour and malt powder can contain other components other than moisture as necessary. The mixing method of each component is not particularly limited, but a mixing method in which malt powder is uniformly dispersed in the mixture is preferable.

  In the mixture of wheat flour and malt powder, the malt powder is contained in an amount of 0.2 to 3 parts by mass, particularly 0.5 to 2 parts by mass, with respect to 100 parts by mass of the wheat flour. This is preferable in that it can be played more reliably.

  Next, in the heating step, the mixture of wheat flour and malt powder is heated as it is without being subjected to water treatment. The hydration treatment is a treatment in which moisture is intentionally added separately from the moisture originally contained in the raw materials (wheat flour, malt powder), but this hydration treatment is not performed in the heating step according to the present invention. In general, when mixing wheat flour with an enzyme or a component containing an enzyme such as malt powder, it is subjected to water treatment from the viewpoint of promoting the enzyme reaction, etc., and a small amount of water is added to the flour evenly than the flour. It is difficult to uniformly add a small amount of water to a powdered product such as wheat flour, and the distribution of the water added to the flour tends to be local. In addition, when water is added to the flour, gluten is generated, so if the distribution of the water added to the flour is local, a lump resulting from the generation of gluten is generated locally in the flour, resulting in a product May adversely affect the quality (flavor, etc.) of the food. Although it is possible to physically break up this lump, such an operation is very complicated and may cause a reduction in production efficiency. On the other hand, the present invention does not cause any inconvenience due to such water treatment because it does not undergo water treatment in the heating step and effectively utilizes the water originally contained in the raw material (flour, malt powder). In addition, a heat-treated flour with a rich flavor can be provided.

  As an example of the method of heating without hydrolyzing, dry heat heating can be mentioned. Dry heat heating is a heat treatment in which a raw material (wheat flour or malt powder) is placed in a container and heated from the outside of the container without adding moisture, and the heat in the raw material is positively evaporated. In the heating step, the heating temperature is 50 to 70 ° C., and the heating time is 3 to 24 hours. In order to obtain a heat-treated flour having a rich flavor, it is important that the heating temperature and the heating time are within such ranges.

  It is preferable that the heating step (preparation and heating of the mixture) is performed in a sealed container from the viewpoint of ensuring the effect of adding malt powder.

  A mixture of wheat flour and malt powder that has undergone a heating process (hereinafter also referred to as primary heat-treated wheat flour) has a rich sweet flavor and can be used as it is for various foods. The moisture content of the primary heat-treated wheat flour is usually 10 to 15% by mass.

  In the present invention, the primary heat-treated wheat flour may be further heated from the viewpoint of imparting a fragrant flavor to the heat-treated wheat flour. That is, the heat-treated wheat flour production method of the present invention may be configured to include only the heating step described above, or in addition to the heating step, a mixture of wheat flour and malt powder subjected to the heating step (primary heat-treated flour). ) May be configured to include a reheating step of heating at a specific temperature. Hereinafter, this reheating process will be described.

  In the reheating step, the heating temperature of the primary heat-treated flour is preferably 130 to 220 ° C, more preferably 160 to 200 ° C, and the heating time is preferably 10 to 60 minutes, more preferably 20 to 40 minutes. . In order to impart a fragrant flavor to the primary heat-treated flour, it is important that the heating temperature and the heating time are within such ranges.

  The heating method of the heat treatment mixture in the reheating step is not particularly limited, and may be the dry heat heating described above or the wet heat heating. 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 the moisture in the raw material (primary heat-treated wheat 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 reheating 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. As described above, since the heating method in the heating process is dry heat heating without hydrotreating, if the reheating process performed thereafter is a roasting process process that also performs dry heat heating, both processes are common. Container (preferably a closed container such as a kiln) can be used, and both processes can be carried out continuously only by changing the heating conditions (heating temperature, heating time), and the production efficiency of heat-treated flour Can be improved.

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

  Temporarily heat-treated wheat flour that has undergone the reheating process, that is, a mixture of wheat flour and malt powder that has undergone the heating process and the reheating process (hereinafter also referred to as secondary heat-treated flour) is added with a more savory flavor in addition to the sweet flavor. It can be used for various foods. The moisture content of the secondary heat-treated wheat flour is usually 10% by mass or less.

  The heat-treated wheat flour (primary heat-treated wheat flour, secondary heat-treated wheat flour) obtained by the production method of the present invention described above 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. Examples of bakery foods include breads such as bagels, pullman, 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 and tortillas , Shoe skin, grilled buns, crepes, waffles, dorayaki, taiyaki, Imagawa ware, large format ware, etc.

  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 to 10 and Comparative Examples 1 to 4]
100 parts by weight of wheat flour (Nisshin Flour Milling Co., Ltd., trade name “flower”) and 1 part by weight of malt powder (manufactured by Oriental Yeast Co., Ltd., trade name “Malt Powder”) are continuous containers that are sealed containers. Mixing without operation in the operation kiln to obtain a mixture, heating the mixture in the kiln adjusted to the heating power and heating time as shown in Table 1 below, without hydrotreating, primary Heat treated flour was obtained. In Table 1 below, Examples and Comparative Examples are divided into two groups, I and II. Group I is an example in which the heating temperature of the heating process is appropriately changed, and Group II is a heating process. This is an example in which the heating time is appropriately changed. From the viewpoint of ease of viewing the table, in Table 1 below, Example 2 (heating temperature 60 ° C., heating time 15 hours) is duplicated in Groups I and II.

The flavor of the primary heat-treated wheat flour obtained in Examples 1 to 10 and Comparative Examples 1 to 4 was evaluated by 10 panelists based on the following Evaluation Criteria 1, respectively. The evaluation results (average score of 10 panelists) are shown in Table 1 below.
<Flavor Evaluation Criteria 1>
5 points: Rich in sweet flavor and very good.
4 points: Sweet flavor is sufficient and good.
3 points: There is a sweet flavor.
2 points: There is little sweet flavor or a slightly strange smell.
1 point: There is no sweet flavor, there is a bad smell, and it is bad.

[Examples 11 to 15]
100 parts by weight of wheat flour (Nisshin Flour Milling Co., Ltd., trade name “flower”) and 1 part by weight of malt powder (manufactured by Oriental Yeast Co., Ltd., trade name “Malt Powder”) are continuous containers that are sealed containers. Mixing without operation in the operation kiln to obtain a mixture, the mixture is heated in the kiln adjusted for heating power so that the heating temperature is 60 ° C. and the heating time is 15 hours, and is subjected to primary heat treatment. Wheat flour was obtained (heating process). The primary heat-treated wheat flour thus obtained was heated (roasting treatment) in the kiln with the heating power adjusted to the heating temperature and heating time shown in Table 2 below to obtain secondary heat-treated wheat flour (reheating step). . The reheating process (roasting process) was performed immediately after the heating process was completed, and the time from the completion of the heating process to the implementation of the reheating process was approximately 180 seconds.

The flavor of the secondary heat-treated wheat flour obtained in Examples 11 to 15 was evaluated by 10 panelists based on the following Evaluation Criteria 2, respectively. The evaluation results (average score of 10 panelists) are shown in Table 2 below.
<Taste Evaluation Criteria 2>
5 points: Rich in sweet and fragrant flavor and very good.
4 points: Sweet and fragrant flavor is sufficient and good.
3 points: There is a fragrant flavor.
2 points: Little fragrant flavor or slightly burnt odor.
1 point: There is no fragrant flavor, there is a burning smell, and it is bad.

[Production example of bakery food]
Bagels were produced as bakery foods by the following procedure using the secondary heat-treated wheat flour obtained in Example 13 (the most highly evaluated among all the secondary heat-treated wheat flours of Examples). That is, the following dough ingredients are put into a commercially available bread mixer (product name “HPI-20M”, manufactured by Can Tho Mixer), mixed at low speed for 4 minutes, and at medium to low speed for 15 minutes, and at a brewing temperature of 27 ° C. A dough was prepared. The temperature of this dough was adjusted to 27 ° C., and the fermentation time (floor time) was taken for 30 minutes in an environment with a humidity of 75%. Then, the dough was divided into dough with a mass of 90 g using a cutter, and the bench time was taken for 15 minutes. After that, the plurality of divided fabrics were each molded into a ring shape and taken up. And after taking a proof for 30 minutes on the conditions of temperature 32 degreeC and humidity 75% with respect to this ring-shaped shaping | molding material | dough, hot watering is performed about both surfaces in 20 to 30 second per one side of a shaping | molding material | dough, Then, temperature The bagels were obtained by baking for 18-20 minutes at 230 ° C. and with steam. The bagels thus obtained were rich in sweet and fragrant flavor and good in flavor.
-Dough raw material: 5 parts by mass of the secondary heat-treated wheat flour obtained in Example 13, 95 parts by mass of non-heat-treated flour (medium force flour), 2 parts by mass of raw yeast, 1 part by mass of malt (euro), salt 1. 6 parts by weight, 4 parts by weight of sugar, 6 parts by weight of shortening, 52 parts by weight of water.

Claims (5)

  The manufacturing method of heat-processed flour including the heating process of heating the mixture of wheat flour and malt powder at 50-70 degreeC for 3 to 24 hours, without hydrolyzing.   The method for producing heat-treated flour according to claim 1, wherein the heating step is performed in a sealed container.   The manufacturing method of heat-processed wheat flour including the reheating process which heats the said mixture which passed through the said heating process at 130-220 degreeC.   Heat-treated flour obtained by the method for producing heat-treated wheat flour according to any one of claims 1 to 3.   The foodstuff obtained using the heat-processed flour of Claim 4.