JP2015231339A - Wheat flour composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide cakes, including sponge cake, roll cake and 'kasutera(Japanese sponge cake)', good in tactile feeling and texture.SOLUTION: A wheat flour composition contains wheat flour obtained by crushing wheat having been subjected to a dry heat treatment at a product temperature of 60-125°C for 4-70 min or 20-100 mass% of the crushed wheat flour after the heat treatment, relative to the total mass of wheat flour in the wheat flour composition. The use of the wheat flour composition enables acquisition of cakes which have elastic tactile, crispy palatability and a good palate feeling including meltability-in-the-mouth.

Description

  The present invention relates to flour or flour compositions. Specifically, the present invention relates to flour obtained by pulverizing dry-heat-treated wheat or a flour composition containing the flour.

Conventionally, flour is used as a main ingredient in cakes such as sponge cakes and hot cakes. There is a problem that the sponge dough is liable to be crushed when it is further processed, such as by cutting cakes and sandwiching cream between them. In addition, there is a problem that the texture of the sponge such as crispness and melting of the mouth is insufficient when it is made of an elastic sponge fabric that is not easily crushed.
Conventionally, various attempts have been made to improve the elasticity and texture of cakes. For example, the raw wheat is wet heat treated with heated steam at a raw wheat temperature of 85-100 ° C. for 1-5 minutes, or the raw wheat at a temperature of 60-80 ° C. for 30 minutes-3 hours. Subsequently, a method has been proposed in which the wet heat-treated wheat is milled according to a conventional method to obtain confectionery flour. However, cakes produced using confectionery flour obtained by this method cannot be said to have sufficient product elasticity (Patent Document 1).
Also, when the dry heat temperature of the flour is on the vertical axis and the treatment time is on the horizontal axis, it is 540 hours at 60 ° C, 144 hours at 70 ° C, 72 hours at 80 ° C, 24 hours at 90 ° C, 100 ° C. A process for producing castella flour, which is a curve passing through a point of 6 hours at 110 ° C. for 4 hours and 120 ° C. for 2 hours, has been proposed. Castella manufactured using the flour for castella obtained by this method cannot be said to be sufficiently melted in the mouth (Patent Document 2).

JP2012-240553 JP 2008-193996 A

  Therefore, as a result of intensive studies to solve the above problems, the present inventors made heat-treated wheat flour after dry heat-treating the raw wheat, and used the heat-treated wheat flour or the flour composition containing the cake to make cakes As a result, it was found that cakes having an elastic tactile sensation that is not easily crushed during processing and transportation, and having a good texture such as crispness and melting in the mouth can be provided, and the present invention has been completed.

That is, the present invention
(1) Wheat flour obtained by pulverizing wheat subjected to dry heat treatment for 4 to 70 minutes at a product temperature of 60 to 125 ° C. or a flour composition containing the flour.
(2) The flour composition according to (1), wherein the amount of the flour obtained by pulverizing the wheat subjected to the dry heat treatment is 20 to 100% by mass with respect to the total mass of the flour in the flour composition.
(3) The flour or flour composition according to (1) or (2), which is for cakes.
(4) Cakes manufactured using the flour composition according to any one of (1) to (3) above.
It is.

  By using the flour of the present invention or the flour composition containing the same, cakes having a texture that is elastic and has a good texture and a good mouth melt can be provided.

  Examples of wheat in the present invention include soft wheat (raw flour raw material) such as WW and inner wheat, hard wheat (strong flour raw material) such as 1CW, intermediate wheat (medium flour raw material) such as ASW, and durum wheat (durum flour raw material). ) Can be used, but soft wheat is particularly preferred.

  In the present invention, the dry heat treatment is a method of heating a raw material without adding water or water vapor, and is a heat treatment that positively evaporates water in the raw material. For example, there is a heat treatment method in which the raw material is heated by exposure to gas or solid-mediated conduction heat, radiant heat, reflected heat, hot air, electromagnetic waves (microwaves), or the like.

  In the present invention, the dry heat treatment temperature is 60 to 125 ° C., preferably 65 to 120 ° C., as the temperature of the dry heat treatment. If it is less than 60 ° C., the effect of improving wheat is poor, and if it exceeds 125 ° C., the elasticity of the processed product becomes weak and the melting of the mouth also deteriorates.

  In the present invention, as a condition for the dry heat treatment, the dry heat treatment time is 4 to 70 minutes, preferably 5 to 60 minutes after the product temperature reaches the above temperature. If the dry heat treatment time is less than 4 minutes, the effect of modifying wheat is not observed, and if it exceeds 70 minutes, the multivesicular structure such as the sponges of cakes obtained is liable to be crushed and the mouth melts poorly.

In the present invention, the dry heat treatment is performed in a high-temperature and low-humidity environment using, for example, an oven, a reel oven, a roasting pot, a high-temperature dryer, a hot air dryer, a heating stirrer, an indirect superheat dryer, a microwave generator, or the like. This can be achieved by holding. At this time, it is preferable to spread the wheat thinly to such an extent that the mixing of the timely airflow, a mixer or the like, or unevenness in heat conduction does not occur, so that the wheat is uniformly subjected to a dry heat treatment.
In the present invention, the cooling method after the dry heat treatment is not particularly limited, and natural heat dissipation, forced rapid cooling by ventilation or indirect water flow, and the like can be used.

  In the present invention, there is no particular limitation on the pulverization method of the dry heat-treated wheat, and a pulverization method that can be used when flour is usually milled from wheat can be used. For example, roll pulverization, airflow pulverization, impact pulverization Etc. can be used.

  In the present invention, it is preferable that the dry-heat treated wheat be hydrated (tempered) before being pulverized and prepared to have a water content (14 to 16%) comparable to that of untreated wheat. Water is usually used to strengthen the bran and improve the separation between the bran and endosperm. For example, it can be prepared by adding water and mixing thoroughly so that the final moisture content is 14 to 16% and allowing to stand overnight.

  The wheat flour composition of the present invention is a mixture of wheat flour obtained by pulverizing dry-heated wheat under the above-described conditions and untreated wheat flour. Although the kind of untreated flour is not particularly limited, it is preferably a weak flour. It is preferable to contain wheat flour obtained by pulverizing 20 to 100% by mass of dry-heat-treated wheat with respect to the total mass of the flour, more preferably 30 to 100% by mass, more preferably 60 to 100% by mass, 100 Most preferably, it is mass%.

  The wheat flour obtained by pulverizing the wheat subjected to the dry heat treatment of the present invention or the flour composition containing the wheat flour is preferable because it has a particularly advantageous effect when used for cakes. Not only can it be used as a raw material for cakes, it can also be used as a flour component in a premix for cakes.

  The cakes in the present invention are confectionery made from wheat flour, sugar, edible fats and oils, and if necessary, starch, dairy products, egg products, swelling agents, food additives, or baked added ones. is there. Examples include, but are not limited to, sponge cakes, roll cakes, busses, castellas, butter cakes, hot cakes, waffles, baked potatoes, large-format baked cakes, cake donuts, wheat bread, and steamed cakes.

  The cakes of this invention can be manufactured using a conventional method except using the flour or wheat flour composition of this invention. For example, making dough using a flour composition, baking in a mold, baking the dough on a heated metal plate, placing the dough in oil and baking or baking the dough with steam Can do.

  Cakes of the present invention include flours such as rye flour, corn flour, barley flour and rice flour, yeast, yeast food, tapioca starch, potato starch, corn starch, waxy corn starch, Wheat starch, etc. and processed starches that have been α-, etherified, esterified, acetylated, crosslinked, etc .; sugars such as glucose, fructose, lactose, sugar, isomaltose; egg yolk, egg white, whole egg and others Egg components that are derived from eggs; milk components such as milk powder, skim milk powder, and soy milk powder; fats and oils such as shortening, lard, margarine, butter, liquid oil; emulsifiers; inorganic salts such as salt; preservatives; vitamins; It can be produced by using auxiliary materials used for producing ordinary cakes such as a reinforcing agent such as calcium.

EXAMPLES Examples will be shown below for specifically explaining the present invention, but the present invention is not limited to the following examples.
Test Example 1 [Production of dry heat-treated flour]
Wheat (WW wheat) is spread thinly on a metal tray such as a vat and set in a thermostatic dryer. Under normal pressure, dry heat treatment is performed at the treatment temperature and treatment time described in the upper part of Table 2 and Table 3, and dry heat treated wheat Got. After natural cooling by heat dissipation at room temperature, water was added and mixed well so that the final moisture content of the wheat was 14 to 16%, and allowed to stand overnight. This was pulverized by a test mill (roll pulverization) manufactured by Buehler, and dry-heat treated wheat flours of Examples 1 to 9 and Comparative Examples 1 to 12 were produced. The yield was 60%.

Test Example 2 [Production of sponge cake 1]
Using the dry heat-treated wheat flours of Examples 1 to 9 and Comparative Examples 1 to 12, sponge cake production tests were conducted. In detail, it manufactured in the following process.
<Combination> Displayed in Bakers% Wheat flour 100%
100% white sugar
100% whole egg
40% water
10% butter
<Method>
1. 100 g of whole egg was put in a mixer bowl, and 100 g of sugar and 40 g of water were added.
2. Using a mixer (N-50, manufactured by Hobart), mixing was performed at a high speed of 2 minutes, a medium speed of 3 minutes, and a low speed of 30 seconds with a whipper.
3. 100 g of dry-heat-treated wheat flour was put into a mixer ball, mixed at a low speed for 15 seconds with a beater, 10 g of melted butter was added, and then mixed at a low speed for 15 seconds with a beater.
4). 320 g of dough was poured into the No. 6 deco can.
5. Baked at 180 ° C. for 30 minutes.
6). After taking out from the oven, taking out from the mold and taking a rough heat, it was packed in a vinyl bag.
7). After standing overnight, evaluation was performed as follows.

なお上記評価基準における普通とは、未処理小麦粉と同等を意味する。 About the obtained sponge cake, according to the evaluation criteria shown in Table 1, the texture (cutting and melting in the mouth) and the touch (elasticity) were evaluated by 10 expert panelists. The results of the examination of the dry heat treatment temperature are shown in Table 2 below, and the results of the examination of the dry heat treatment time are shown in Table 3 below.

Note that “normal” in the above evaluation criteria means the same as untreated flour.

From the results of Table 2 above, it was confirmed that in Examples 1 to 9, a sponge cake excellent in both touch and texture was obtained.
On the other hand, in Comparative Examples 1, 3 and 5 in which the temperature of the dry heat treatment is lower than 60 ° C., and in Comparative Examples 2, 4 and 6 in which the temperature of the dry heat treatment is higher than 125 ° C., when untreated flour is used for both tactile sensation and texture Compared with, there was not much improvement.
Further, in Comparative Examples 7 to 9 in which the time for the dry heat treatment is shorter than 4 minutes and in Comparative Examples 10 to 12 in which the time for the dry heat treatment is longer than 70 minutes, both tactile sensation and texture are compared with the case where untreated flour is used. There was not much improvement.

Test Example 3 [Production of sponge cake 2]
Composition of wheat flour obtained by pulverizing wheat at 90 ° C. for 20 minutes (Example 5, indicated as “dry heat-treated powder” in the table) and untreated thin flour (expressed as “untreated powder” in the table) A sponge cake was produced in the same manner as in Test Example 2 except that was changed as shown in Table 4 below. The tactile sensation and texture of the obtained sponge cake were evaluated in the same manner as in Test Example 2, and the influence of the blending amount of the flour obtained by pulverizing the dry heat-treated wheat in the flour composition was examined.

  From the results of Table 3 above, in Examples 10 to 13, a sponge cake excellent in both tactile sensation and texture was obtained as compared with the control not using the dry heat treated powder. It was confirmed that both the texture and the evaluation were improved.

Claims (4)

  A flour obtained by pulverizing wheat subjected to a dry heat treatment for 4 to 70 minutes at a product temperature of 60 to 125 ° C. or a flour composition containing the flour.   The flour composition according to claim 1, wherein the amount of the flour obtained by pulverizing the wheat subjected to the dry heat treatment is 20 to 100% by mass with respect to the total mass of the flour in the flour composition.   The flour or flour composition according to claim 1 or 2, which is for cakes.   Cakes manufactured using the flour composition according to any one of claims 1 to 3.