JP2017035074A - Manufacturing method of pulverized heat treated wheat flour and manufacturing method of mix for bakery foods - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a pulverized heat treated wheat flour and a mix for bakery foods capable of manufacturing the bakery foods having sweet taste and moist and sticky texture and hardly generating deterioration of texture with time, excellent in secondary processing characteristic and capable of manufacturing the bakery foods with good efficiency.SOLUTION: A manufacturing method of a pulverized heat treated wheat flour has a process of mixing water of 15 pts.mass to 40 pts.mass to wheat flour of 100 pts.mass to obtain a mixture, heating the mixture at an atmospheric temperature of 70°C or more and less than 100°C for 3 seconds to 60 seconds, then pulverizing it. By the pulverization, a particle diameter of wheat flour after heating is preferably adjusted to 400 μm or less.SELECTED DRAWING: None

Description

  The present invention relates to heat-treated wheat flour used in the manufacture of bakery foods such as breads and a bakery food mix using the same.

  Conventionally, it is known to heat-treat wheat flour in order to inactivate contaminating proteins and enzymes contained in the wheat flour to improve secondary processing characteristics such as bread-making suitability. However, the heat treatment of wheat flour denatures wheat proteins such as gluten, which have a beneficial effect on the flour secondary processing characteristics, depending on the heating conditions. Regarding the technology for solving the problem of the heat treatment of such wheat flour, for example, Patent Document 1 discloses that heat-treated wheat flour obtained by wet-heating wheat flour at a product temperature of 100 to 155 ° C. for 5 to 350 seconds in the manufacture of breads. It is described that 4 to 17% by mass of the heat-treated wheat flour is added to the total amount of the wheat flour. According to the method for producing breads described in Patent Document 1, when used for producing breads, the balance between elasticity and extensibility of the dough is very good and excellent workability is exhibited. It is said that bread showing a texture is obtained.

  Patent Document 2 describes heat-treated wheat flour obtained by indirectly heating medium strength flour and / or thin flour under conditions of 75 to 85 ° C. for 5 to 15 minutes as heat-treated wheat flour for hot cake having microwave oven heat resistance. Has been. This indirect heating is a method of heating with steam or pressurized hot water as a heating medium through a heat conduction barrier. In [0006] of Patent Document 2, as a specific example of the indirect heating method, a plate type, a tube type In addition, in the examples, a heating method using a jacketed ribbon mixer is employed.

JP 2014-50367 A JP 2001-346503 A

  It is an object of the present invention to produce a bakery food that has a moist and moist texture and is less susceptible to deterioration over time, and has excellent secondary processing characteristics, and can efficiently produce the bakery food. It relates to providing a ground heat treated flour and bakery food mix.

In the present invention, water is added in an amount of 15 parts by weight or more and 40 parts by weight or less to 100 parts by weight of wheat flour to obtain a mixture, and the mixture is heated at an atmospheric temperature of 70 ° C. or more and less than 100 ° C. for 3 seconds or more and 60 seconds or less, It is a manufacturing method of the pulverization heat processing wheat flour which has the process to grind | pulverize.
In addition, the present invention includes a step of mixing 5 to 40 parts by mass of the pulverized heat-treated flour produced by the method for producing pulverized and heat-treated wheat flour of the present invention and 60 to 95 parts by mass of the non-heat-treated flour. It is a manufacturing method of the mix for bakery foods which has.

  According to the pulverized heat-treated wheat flour and bakery food mix produced by the production method of the present invention, it has a sweet taste and a moist texture, and the texture is less likely to deteriorate over time. Even after refrigerated storage for one day, a bakery food having a moist and moist texture can be obtained. In addition, the ground heat-treated wheat flour and the bakery food mix produced by the production method of the present invention are excellent in secondary processing characteristics, so it is difficult for stickiness to occur in the dough in the production process of such a high-quality bakery food, It is excellent in handling and workability at the time of bread making, and the bakery food can be produced efficiently.

  In the method for producing pulverized heat-treated wheat flour of the present invention, first, water is from 15 parts by weight to 40 parts by weight, preferably from 25 parts by weight to 40 parts by weight, and more preferably from 20 parts by weight to 100 parts by weight of flour. Add 30 parts by mass or less and stir as necessary to obtain a mixture. When the amount of water added is outside the specific range, it is difficult to appropriately perform the heat treatment (wet heat treatment) of the mixture in the next step. Therefore, as will be apparent from the comparison between Examples and Comparative Examples described later, the production of the present invention Good results cannot be obtained in terms of workability when producing a bakery food using the pulverized heat-treated wheat flour as a result or the texture of the bakery food.

  As wheat flour used in the present invention, those conventionally used in bakery foods can be used without particular limitation, and examples thereof include strong flour, semi-strong flour, medium flour, thin flour, durum wheat flour, etc. Can be used alone or in combination of two or more. Moreover, the amylose / amylopectin ratio of the wheat flour used in the present invention is not particularly defined.

  In the method for producing pulverized heat-treated wheat flour of the present invention, the mixture containing flour and water is then subjected to an atmosphere temperature of 70 ° C. or higher and lower than 100 ° C., preferably 80 ° C. or higher and lower than 100 ° C., for 3 seconds or longer and 60 seconds or shorter, preferably Is heated for 3 seconds to 45 seconds. This heat treatment according to the present invention corresponds to a wet heat treatment in which wheat flour is heated in the presence of moisture. The “atmosphere temperature” here is the temperature of the space around the mixture (flour) that is the object to be heated, and is not the temperature (article temperature) of the object to be heated. In the heat treatment according to the present invention, when the atmospheric temperature or the heating time (time for maintaining the atmospheric temperature in a predetermined range) is out of the specific range, a bakery food is produced using the pulverized heat-treated wheat flour that is the production result of the present invention. Good results cannot be obtained in terms of workability during cooking or the taste and texture of the bakery food.

  The heat treatment according to the present invention can be carried out using a known heating device such as an autoclave or a steam oven. As an example of the heat treatment according to the present invention, there is a treatment in which a mixture containing flour and water is sealed in a sealed container such as an aluminum pouch and heated under pressure. Further, as another example of the heat treatment according to the present invention, after introducing a mixture containing flour and water into a sealed container, the mixture is stirred as necessary, and saturated water vapor is introduced into the container. The process heated under pressure is mentioned, For example, such a process can be implemented using a uniaxial or biaxial extruder. In this case, since the saturated water vapor introduced into the container is in direct contact with the wheat flour, such treatment is a heat treatment in which the water vapor is directly applied to the wheat flour. The term “under pressure” as used herein means a case where the container is pressurized mainly by the vapor filling the container, and an object such as an extrusion tool (a member corresponding to a screw included in the extruder) is added to the flour. It is not included when the wheat flour is brought into a pressurized state by contact.

  The heat treatment according to the present invention uses, for example, a continuous powder transfer device (sealed high-speed stirrer) provided with a stirring transfer mechanism and heated by a heating means such as a jacket, and the continuous powder transfer device. While continuously introducing a mixture containing flour and water and stirring and transferring, saturated water vapor is introduced into the apparatus and set to a desired atmospheric temperature, and the flour is stirred for a desired time in that state. Can do. This continuous powder transfer device includes a transfer path for transferring the introduced raw material such as wheat flour to the discharge port, and a mechanism for introducing saturated water vapor into the transfer path, and the transfer direction of the raw material in the transfer path A stirrer configured to include a stirring shaft extending in the direction of the shaft and a stirring blade spirally installed around the stirring shaft is provided, and the raw material in the transfer path can be stirred by the stirrer. This stirrer is a member for stirring the raw material in the transfer path to the end, and is not an extruder for extruding the raw material to the discharge port. A member corresponding to a screw provided in the extruder is not provided.

  In the method for producing pulverized heat-treated wheat flour of the present invention, the mixture containing flour and water is heat-treated (wet heat-treated) as described above and then pulverized. That is, heat-treated wheat flour that has been heat-treated and not crushed is crushed. The pulverized heat-treated wheat flour obtained through such pulverization treatment is excellent in secondary processability, hardly deteriorates workability due to the occurrence of stickiness at the time of bread making, and has a sweet taste and moisture in bakery foods using this. It can give a dry texture. The pulverization method is not particularly limited, and a known method can be used, and examples thereof include roll pulverization, impact pulverization, airflow pulverization, pin mill pulverization, and the like. A combination of the above can be used.

  The pulverization of the heat-treated wheat flour is preferably performed under such conditions that the particle size of the heat-treated wheat flour after pulverization, that is, the pulverized heat-treated wheat flour, is 400 μm or less, particularly 200 μm or less. “Particle size” here means the median diameter of the particle size distribution measured dry using the dynamic light scattering method.

  In the present invention, prior to pulverization of the heat-treated wheat flour, the heat-treated wheat flour may be subjected to a drying treatment. The heat-treated wheat flour subjected to the pulverization treatment is substantially wet-heat treated as described above, and is usually in a wet state. Therefore, the pulverization treatment is performed more appropriately by drying before pulverization. It becomes possible. Such a drying process can be carried out by a known drying method such as shelf drying, hot air drying, fluidized bed drying or the like. In addition, such a drying process is a process for reducing the water content of the heat-treated flour that has been excessively moistened through wet heat treatment in order to smoothly perform the pulverization of the next step, and heat-denatured the heat-treated flour itself. Therefore, such a drying treatment does not include a so-called dry heat treatment in which the heat-treated flour is indirectly heated with a heat medium through a heat conduction barrier.

  The pulverized heat-treated wheat flour that is the product of the present invention can be secondarily processed and used for various food applications. As a typical use of such pulverized heat-treated wheat flour, there is a bakery food. The bakery food referred to in the present invention is a fermented or non-fermented dough obtained by using flour as a main raw material and adding auxiliary materials such as yeast, a swelling agent (baking powder, etc.), water, salt and sugar as necessary. Refers to foods obtained by subjecting to heat treatment such as baking, steaming and frying. Examples of the bakery food to which the present invention is applicable include breads; cakes; baked confectionery such as waffles, shoes and biscuits; and fried confectionery such as donuts. Examples of breads include bread (eg, roll bread, white bread, black bread, French bread, dry bread, copper bread, croissant), cooking bread, sweet bread, steamed bread, and the like. Examples of cakes include sponge cakes, butter cakes, roll cakes, hot cakes, busses, baumkuchens, pound cakes, cheesecakes, snack cakes, muffins, bars, cookies, pancakes and the like.

  The pulverized heat-treated wheat flour that is the product of the present invention can be used as a raw material for a bakery food mix. The bakery food mix contains flour such as wheat flour and is in powder form at room temperature and normal pressure. The dough is prepared by adding water to the kneaded mixture and heating the dough, whereby a bakery food is obtained. Hereinafter, the manufacturing method of the mix for bakery foods of this invention is demonstrated.

  The method for producing a bakery food mix according to the present invention includes a step of mixing the pulverized heat-treated wheat flour and the non-heat-treated wheat flour as the production result of the present invention described above. Usually, such a mixing step yields a bakery food mix that is a production object. As the non-heat treated flour, so-called untreated flour that has not been heat-treated can be used, and examples thereof include strong flour, quasi-strong flour, medium strength flour, thin flour, durum flour, etc., one of these alone or 2 A combination of more than one species can be used.

  In the mixing step, the blended amount of the pulverized heat-treated flour is 5 parts by mass or more and 40 parts by mass or less, preferably 10 parts by mass or more and 40 parts by mass or less, and more preferably 20 parts by mass or more and 40 parts by mass or less. Moreover, the compounding quantity of non-heat-processed flour is 60 to 95 mass parts, Preferably it is 60 to 90 mass parts, More preferably, it is 60 to 80 mass parts. In such a preferable range of the blending amount, the total of the blended amount of the pulverized heat-treated wheat flour and the non-heat treated flour is preferably 100 parts by mass. If the blending amount of the pulverized heat-treated flour is too small, there is a risk that the effect of imparting aging resistance and improving the taste and texture may not be obtained sufficiently in the bakery food, and if the blending amount of the pulverized heat-treated flour is too large, Secondary workability may be deteriorated.

  In the mixing step, components other than the pulverized heat-treated wheat flour and non-heat-treated wheat flour can be contained. Such other components include, for example, rye flour, barley flour, buckwheat flour, rice flour, bean flour, flour other than wheat flour such as corn flour; potato starch, corn starch, waxy starch, wheat starch, and gelatinization thereof, Processed starch treated with etherification, esterification, crosslinking, oxidation, etc .; Sodium hydrogen carbonate (baking soda), baking powder, swelling agents such as ammonium carbonate, ammonium hydrogen carbonate, ammonium chloride, or yeast; Fats and oils such as salad oil; Sugars such as sugar; Eggs such as whole eggs, egg whites and egg yolks; Dairy products such as milk, skim milk powder and butter; Salts such as salt; Emulsifiers, thickeners, acidulants, flavorings, spices, coloring agents, fruit juices, A fruit, vitamins, etc. are mentioned, These 1 type can be used individually or in combination of 2 or more types.

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

[Examples 1-4 and Comparative Examples 1-4]
A predetermined amount of strong powder (manufactured by Nisshin Flour Milling Co., Ltd., trade name “Million”) and water were mixed in the sealed container, and the atmosphere temperature in the sealed container was set to a predetermined temperature and heated for a predetermined time. More specifically, the continuous powder transfer device is used as a sealed container, and the water that has been hydrated into strong powder is introduced into the device and stirred, and saturated water vapor is introduced into the device, The strong powder was subjected to wet heat treatment by setting the ambient temperature to a predetermined range and heating for a predetermined time. After the wet heat treatment, the strong powder subjected to the wet heat treatment was dried using shelf drying, and then the strong powder subjected to the dry treatment was pulverized using a pulverizer. Thus, heat-treated wheat flour (pulverized heat-treated wheat flour) was obtained as a product. The amount of each component, production conditions, etc. are shown in Table 1 below.

[Comparative Example 5]
A heat-treated wheat flour as a production result was obtained in the same manner as in Example 2 except that the pulverization treatment was not performed. The amount of each component, production conditions, etc. are shown in Table 1 below.

  In addition, in Table 1 below, each example and comparative example are divided into three groups of I to III, group I is an example in which the amount of water added to 100 parts by mass of flour is appropriately changed, and group II is The group III is an example in which the presence or absence of the pulverization after the heat treatment is appropriately changed. From the viewpoint of easy viewing of the table, in Table 1 below, Examples 1 and 2 are described in multiple groups.

[Test example]
Using the heat-treated wheat flour of each Example and Comparative Example, bread that was a kind of bakery food was produced by the following method. The obtained bread was allowed to stand at room temperature (25 ° C.) for 1 day, and then the workability at the time of bread production and the taste and texture of bread were evaluated by 10 panelists based on the following evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 1 below.

[Method of producing bread]
In a mixing bowl in a commercially available bread mixer (manufactured by Dalton Co., Ltd., universal mixer model 5DM-03-r), 320 g of strong flour (non-heat treated flour, trade name “Million”) as non-heat treated flour, 80 g of heat-treated wheat flour to be evaluated, 8 g of salt, 32 g of sugar, 9.2 g of fresh yeast ("Oriental Yeast" manufactured by Oriental Yeast Co., Ltd.), 0.4 g of yeast food ("C East Food" manufactured by Oriental Yeast Co., Ltd.) An appropriate amount of water was added and a mixing process was performed to prepare bread dough. Specifically, after mixing at low speed for 4 minutes, mixing at high speed for 2 minutes, adding 16 g of fats and oils at low speed for 4 minutes, and then mixing at high speed for 1 minute (分 間 上Temperature 27 ° C.). The bread dough thus obtained was fermented for 1 hour under the conditions of a temperature of 27 ° C. and a relative humidity of 75%, then divided into 450 g and rounded, and the bench time was taken for 30 minutes. Stuffed. Then, after proofing (under an atmosphere of a temperature of 38 ° C. and a relative humidity of 85%) for 60 minutes, baking was performed at a temperature of 200 ° C. for 30 minutes to obtain bread.

(Evaluation criteria for workability when making bread)
5 points: There is no stickiness in the bread dough throughout the entire bread production process, and the secondary processing suitability is good.
4 points: The bread dough becomes sticky in part of the bread making process, but there is no problem with secondary processing.
3 points: Stickiness is generated in the bread dough throughout the whole process of producing bread, but there is no problem with secondary processing.
2 points: The bread dough becomes sticky throughout the entire bread making process, and secondary processing is difficult unless special care is taken in handling the dough.
1 point: The stickiness of bread dough is severe throughout the entire bread making process, making secondary processing difficult.

(Evaluation criteria for the taste and texture of bread)
5 points: Sweetness is felt very strongly, and the whole has a sufficiently moist and comfortable texture, and the taste and texture are good.
4 points: Although it may partially lack moist and soft feeling, it has a sweet taste and has a moist and chewy texture as a whole, and there is no problem with the taste and texture.
3 points: A little sweetness is felt, and a little moist and moist feeling is felt.
2 points: The sweetness is only slightly felt, and the whole is less moist and moist, and partly puffy.
1 point: Sweetness is not felt, and the whole texture is too soft or crunchy, and the taste and texture are poor.

[Example Production Examples 1 to 6 and Comparative Production Examples 1 to 3]
Using the pulverized heat-treated wheat flour of Example 1 or 2, the blending amount of the strong flour as the non-heat-treated wheat flour was appropriately changed, and bread was produced by the above-mentioned [bread bread production method]. And about the manufactured bread, according to the said [test example], the workability | operativity at the time of bread manufacture, and the taste and texture of bread were evaluated based on the said evaluation criteria by 10 panelists. The evaluation results (average score of 10 panelists) are shown in Table 2 below. In Table 2 below, Group I is an example using the ground heat-treated wheat flour of Example 1, and Group II is an example using the ground heat-treated wheat flour of Example 2.

Claims (3)

  A step of adding 15 parts by weight or more and 40 parts by weight or less of water to 100 parts by weight of wheat flour to obtain a mixture, heating the mixture at an ambient temperature of 70 ° C. or more and less than 100 ° C. for 3 seconds or more and 60 seconds or less, and then crushing. A method for producing pulverized heat-treated wheat flour.   The method for producing pulverized heat-treated wheat flour according to claim 1, wherein the particle size of the heated flour is adjusted to 400 µm or less by the pulverization.   A bakery food mix comprising a step of mixing 5 parts by mass or more and 40 parts by mass or less of pulverized heat-treated flour produced by the production method according to claim 1 or 2 and 60 parts by mass or more and 95 parts by mass or less of non-heat-treated flour. Production method.