JP2018174808A - Method for producing wheat processed product and wheat processed product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a wheat processed product that minimizes husk removal but has reduced harshness and smell peculiar to the husk and is sweet.SOLUTION: The present invention provides a method for producing a wheat processed product including the steps of heating wheat with a moisture content adjusted to 20-50 mass%, and adjusting a content of gelatinized starch included in the wheat processed product to 5-50 mass% and the moisture content to 15 mass% or less.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a processed wheat product and a processed wheat product.

  When wheat is used as a food material, it has been common to remove hulls having a specific edgy and odor in the milling process. However, in recent years, wheat hulls rich in dietary fiber, minerals, and vitamins are attracting attention as health materials, and various food materials containing wheat hulls are being studied. For example, Patent Documents 1 to 3 disclose techniques for improving the flavor of wheat by roasting, germination and the like.

JP, 2005-245410, A JP 2005-130754 A JP 2004-283042 A

Egmi and odor can be suppressed by increasing the removal rate of the hull and reducing the hull content, but the nutrients contained in the hull can not be sufficiently consumed.
In addition, the conventional wheat hull-containing material may have a strong smell and smell, or may have a roasted flavor and may not have a natural sweet taste.
Therefore, it is a main object of the present invention to provide a processed wheat product having little sweetness and little grime and odor specific to the shell while minimizing the removal of the shell.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors heated the wheat, which has absorbed water so that the water content falls within a specific range, under specific conditions, so that it has an outer skin and is characteristic of the outer skin It has been found that processed wheat products having suppressed sweetness and odor and sweetness inherent to wheat can be obtained, and the present invention has been completed.

That is, the present invention heats wheat whose moisture content is adjusted to 20 to 50% by mass, the content of gelatinized starch contained in processed wheat products is 5 to 50% by mass, and the moisture content is 15% by mass Provided is a method for producing a processed wheat product, which is adjusted as follows.
In the present invention, the gelatinized starch content is 5 to 50% by mass, the water content is 15% by mass or less, and the ash content is 70 to 100 for the ash content 100 contained in the raw material wheat in dry matter equivalent mass. Provide processed wheat products.
The present invention also provides a flour composition comprising the processed wheat product.

  According to the present invention, it is possible to obtain a processed wheat product having little sweetness and little grime and odor specific to the hull while minimizing the removal of the hull.

  Hereinafter, modes for carrying out the present invention will be described. The embodiment described below shows an example of the embodiment of the present invention, and the scope of the present invention is not interpreted narrowly by this.

  In the present specification, “to” is used in the meaning including the numerical values described before and after that as the lower limit value and the upper limit value.

<Method of producing processed wheat products>
In the method of producing a processed wheat product according to the present embodiment, the wheat whose moisture content is adjusted to 20 to 50% by mass is heated, and the content of gelatinized starch contained in the processed wheat product is 5 to 50% by mass, The water content is adjusted to 15% by mass or less. Hereinafter, the details of the manufacturing method will be described.

  In the above-mentioned manufacturing method, first, the water content of wheat is adjusted to 20 to 50% by mass. In order to adjust the water content, wheat and water may be contacted. For example, wheat may be immersed in water, or the surface of wheat grains may be kept wet by intermittent showering or the like. When the water content of wheat is less than 20% by mass, the gelatinization of the starch contained in the wheat may be difficult to progress when heating in the next step, and the emery and odor of the hull may not be sufficiently reduced. When the water content is more than 50% by mass, the drying load may increase when steam is used as a heating unit as described later, and may be easily sticky when processed into a dough. In addition, the moisture content of wheat can be measured by a heating and drying method.

  In the said manufacturing method, it is preferable that the ash content of the wheat before adjusting water content is 70-100 with respect to the ash content 100 contained in a raw material wheat by dry matter conversion mass. The ash content is abundant in the hull of wheat and is a direct indicator of mineral content. Further, it can be judged that the larger the ash content, the more the outer shell remains, and the smaller the ash content, the larger the degree of damage to the outer shell. Since wheat that has been damaged in the hull has a higher water absorption rate than the raw wheat, in order to shorten the time to control the water content of wheat, it is necessary to bring the wheat that has been damaged in the hull into water Is preferred.

  Wheat having an ash content of 100 relative to the ash content of 100 contained in the raw wheat is the raw wheat itself. Damaged wheat without substantial reduction of wheat ash by means such as needle-like projections or penetration of the surface of the raw wheat with a blade may also become ash 100 by analytical measurement, but it is shed at the cellular level Therefore, it can be regarded as wheat which is less than 100 to 100 ashes. That is, wheat that is less than 100 is wheat that has damaged the hull of the raw wheat, for example, wheat that has scratched the hull of the raw wheat, wheat that has shaved the hull of the raw wheat, and the hull of the raw wheat It includes wheat from which part has been removed. From the viewpoint of shortening the time to control the water content of wheat, it is more preferable that the ash content of wheat before the water content is adjusted be less than 100.

  In order to minimize the removal of wheat hulls to leave nutrients contained in wheat hulls, the ash content of wheat before adjusting the water content is preferably 70 or more, more preferably 82 or more, and still more preferably 87 or more. .

  From the outside, the outer shell of wheat consists of six layers: outer epidermis, middle tissue, transverse cells, inner epidermis (tubular cells), seed coat, and spinous layer. There is an aleurone layer (paste powder layer) inside the pearl core layer, and endosperm is present inside the aleurone layer. When damaging the raw wheat hull, a part of the aleurone layer or endosperm present inside the hull may be removed. It is not necessary to uniformly peel the raw wheat hull, and the hull may be partially shaved thick, or only some of the six layers constituting the hull may be removed.

  Known techniques for obtaining hull-damaged wheat include, for example, peeled and milled barley. Peeling physically scrapes wheat together to exfoliate a part or all of the outer skin present on the outermost side of the hull. Milled wheat is scraped off the hull of wheat with metal, ceramic, etc. In the method of producing a processed wheat product according to the present embodiment, it is preferable to remove a part of the hull of the raw material wheat by using refined barley. Generally, a milling machine is used for wheat milling, and by controlling the time for which the raw material wheat stays in the milling machine, it is possible to simply adjust the removal rate of the hull.

  1 to 360 minutes are preferable and, as for the time to which wheat and water are made to contact, 5 to 60 minutes are more preferable. By setting it as such a range, the water content of wheat can be adjusted to 20-50 mass%. Also, by setting the contact time between wheat and water preferably within 360 minutes, more preferably within 60 minutes, the risk of the growth of microorganisms is further reduced.

Wheat ash can be measured by direct ashing method. Specifically, it can be measured according to AACC method 08-02.
In addition, the ash content contained in wheat is hold | maintained without lose | disappearing, even if it performs processings, such as contact to water, and heating. For this reason, the ash content of wheat before adjusting the water content is equivalent to the ash content of the final processed wheat product.

  Next, in the method for producing a processed wheat product according to the present embodiment, the wheat whose moisture content is adjusted to 20 to 50% by mass is heated, and the content of gelatinized starch contained in the processed wheat product is 5 to 50. The mass% and the water content are adjusted to 15 mass% or less. By heating the wheat containing water, gelatinization of the starch contained in the wheat proceeds, the protein contained in the wheat is largely denatured, and the soluble protein decreases. In addition, it is thought that the occurrence of the inactivation of the enzyme and the volatilization of the odorous component by heating reduces the odor and the odor.

  The means for heating wheat is not particularly limited. For example, it may be heated directly by steam or superheated steam, or may be indirectly heated using a heat jacket. From the viewpoint of heating efficiency, it is preferable to heat using steam or superheated steam.

  It is preferable to adjust the temperature and the time of heating so that the content of the gelatinized starch and the water content of the processed wheat product obtained after the heating fall within the above ranges. When heating with steam, it is preferable to heat with steam for 5 to 60 minutes, and it is more preferable to heat for 10 to 30 minutes. When heating with superheated steam, heating with superheated steam at 120 to 250 ° C. for 1 to 15 minutes is preferable, and heating at 130 to 210 ° C. for 1 to 12 minutes is more preferable.

  When steam is used as the heating means, a drying step may be necessary after heating in order to adjust the water content of the processed wheat product to 15% by mass or less. That is, when the water content of the processed wheat product exceeds 15% by mass by heating using steam, it is necessary to carry out the drying step. When the drying step is provided, the means for drying is not particularly limited as long as the moisture content of the processed wheat product can be adjusted to 15% by mass or less. For example, it can be dried by a through-air drier, a rotary drier, a flash drier, a fluidized bed drier, etc.

  When heating with superheated steam, the moisture contained in wheat is evaporated during heating, so the moisture content of processed wheat products should be 15% by mass or less by adjusting the heating temperature and heating time within the above range. Can. Superheated steam is a preferable means that can simultaneously adjust the content of gelatinized starch and the water content, that is, can be configured as one heating and drying step.

  The processed wheat product finally obtained in the present embodiment has a gelatinized starch content of 5 to 50% by mass. If the content of the gelatinized starch is less than 5% by mass, the smell and smell are strong, and if it is more than 50% by mass, the food processing suitability may be affected. From the viewpoint of food processing suitability, the content of gelatinized starch is preferably 40% by mass or less, and more preferably 30% by mass or less. Moreover, in order to obtain processed wheat products in which natural sweetness derived from wheat is felt stronger, the content of gelatinized starch is preferably more than 10% by mass, and more preferably 12% by mass or more.

  In the present specification, the "gelatinized starch content" means the mass of gelatinized starch per total mass of processed wheat products. The content of gelatinized starch can be determined by measuring the content of starch degraded by α-amylase in the whole processed wheat product according to AACC method 76-31, and is measured using a commercially available kit. May be As a commercially available kit, for example, Starch Damage Assay Kit (manufactured by MegaZyme) can be used.

  Moreover, the said wheat processed goods are 15 mass% or less of water content. If the water content is more than 15% by mass, the storage stability may be reduced. The water content can be measured by the heat drying method.

  The method for producing a processed wheat product according to the present embodiment may further include the step of grinding the processed wheat product. Thereby, a powdered wheat processed product can be obtained. The pulverization method is not particularly limited, and known methods such as roll pulverization, impact pulverization and air flow pulverization can be used. The average particle size of the processed powdery wheat product is not particularly limited, but is preferably 20 to 500 μm because it is well compatible with other raw materials when mixed with other raw materials. The average particle size can be measured dry, for example, using a laser diffraction / scattering particle size distribution measuring apparatus “Microtrac MT3300EXII” (manufactured by Nikkiso Co., Ltd.).

  The adjustment method of the average particle diameter of a powdery processed wheat product is not particularly limited, and known methods can be used. For example, the average particle diameter may be adjusted using a pulverizer that is usually used in roll pulverization, impact pulverization, air flow pulverization and the like, and the average particle diameter may be adjusted by classification after pulverization. In the case of adjusting by classification after crushing, the processed wheat product may be separated and collected by an air flow type classifier having an arbitrary classification point set. In addition, the average particle size may be adjusted by using a sieve having an opening that allows the average particle size to be in a specific range.

<Processed wheat>
The processed wheat product according to this embodiment has a gelatinized starch content of 5 to 50% by mass, a water content of 15% by mass or less, and an ash content relative to the ash content 100 contained in the raw material wheat in dry matter equivalent mass. 70 to 100 and obtained by the above-mentioned production method.

The content of gelatinized starch, the water content, and the preferred range of the ash content are the same as the preferred ranges described in the embodiment of the above-mentioned production method.
The content of gelatinized starch, the water content, and the ash content can be measured by the method described in the embodiment of the above-mentioned production method.

  The processed wheat product according to the present embodiment may be granular, or may be powdered by grinding. Granulated wheat products may be eaten as they are or after being returned with water or hot water, and may be used as a raw material of food or a topping material of food. Powdered processed wheat products are suitable as raw materials for food, and in particular, when mixed with other powder raw materials, it is preferable to set the average particle size to 20 to 500 μm.

<Grain composition containing processed wheat>
The flour composition of this embodiment contains the said processed wheat products. The processed wheat product may be granular or powdery. The raw materials other than the processed wheat products contained in the flour composition are preferably in the form of powder. Moreover, it is preferable that a flour composition contains powder raw materials other than flour and / or flour other than processed wheat products.

  Cereal flours other than processed wheat products can be selected according to the purpose, and examples thereof include wheat flour, rye flour, barley flour, oat flour, buckwheat flour, barnyard flour, millet flour, corn flour and the like.

  Powder materials other than flour can be selected according to the purpose, for example, starches, saccharides, milk components, egg components, polysaccharide thickeners, emulsifiers, enzyme preparations, sodium chloride, inorganic salts, vitamins, yeast, Examples include yeast food, expanding agents, coloring agents, and perfumes.

  The above-mentioned flour composition is suitable for food containing flour. For example, it is suitable for breads, confectioneries, noodles, hides, okonomiyaki, takoyaki, and among these, it is more suitable for breads or confectionery. The proportion of processed wheat products contained in the flour composition may be appropriately determined depending on the application. In the case of bread or confectionery, the content of processed wheat products in the flour composition can be, for example, 3 to 30% by mass if the processed wheat products are granular, and the processed wheat products are in powder form If it is, it can be 1-40 mass%.

<Food containing processed wheat>
The food of the present embodiment includes the processed wheat product. Although the food contains a large amount of wheat hulls, it has a low sweetness and a low odor and odor.

  As a kind of said food, the food containing flour is preferable. For example, breads, confectionery, noodles, crusts, okonomiyaki, takoyaki etc. are mentioned, Among these, breads or confectionery is preferable. Examples of bread include bread, rolls, confectionery bread, Danish pastry, variety bread, cooked bread, steamed bread and the like. The confectionery includes sponge cakes, butter cakes, biscuits, cookies, crackers and the like.

  Foods suitable for processed granular wheat products include breads, confectioneries, okonomiyaki, and Takoyaki. Granulated wheat products may be used as a topping material or may be added to the dough as it is or after being returned with water or hot water. Foods suitable for powdery processed wheat products include breads, confectionery, noodles and hides.

  Foods containing processed wheat products are not particularly limited except that processed wheat products are used, and can be produced according to a conventional method. The ratio of processed wheat products contained in the food material may be appropriately determined according to the type of food. In the case of bread or confectionery, the content of processed wheat products in the food material can be, for example, 3 to 30% by mass if the processed wheat products are granular, and if the processed wheat products are powdered It can be 1 to 40% by mass.

  Hereinafter, the present invention will be described in more detail based on examples. The embodiments described below show an example of a representative embodiment of the present invention, and the present invention is not limited to the following embodiment.

  Hokkaido raw wheat "Kitahonami" was used as raw material wheat. By milling raw material wheat using a barley milling machine (grain testing mill TM-05, manufactured by Satake Co., Ltd.), wheat which damaged the hull of the raw material wheat was obtained. The milled wheat rate of the wheat was 93% or 86%. When the ash content was measured according to AACC method 08-02, the ash content of wheat with 93% of refined barley was 82, and the ash content of wheat with 86% of refined barley was 70 with respect to the ash content of 100 (dry matter equivalent) contained in raw wheat there were.

  After immersing the raw material wheat or wheat after milling barley in water under the conditions shown in Tables 1 and 2 below, the wheat was heated and pulverized to produce processed wheat products of Examples 1 to 16 and Comparative Examples 1 to 4. . The processed wheat products which were heated using steam and whose water content after heating exceeded 15% by mass were dried after heating and before grinding so that the water content would be 15% by mass or less.

  In the heating process using steam, a convection oven (OD-6.10P, manufactured by FMI) was used. The steam oven QF-5100CB-R (L) (manufactured by Namoto Kogyo Co., Ltd.) was used for heating or drying using superheated steam. Drying was performed by air drying. The blowing temperature was set to 50 ° C., and the mixture was appropriately mixed so as to be uniformly dried. For the pulverization, an ultracentrifuge pulverizer ZM200 (manufactured by Lecce) was used.

  The moisture content of wheat before and after heating was measured by the heat drying method. Specifically, after grinding by the method described in AACC 44-15A, 10 g of a sample was weighed in an aluminum container and dried at 130 ° C. for 1 hour with a blower dryer. The weight of the sample after drying was measured, and the amount of water contained in the sample was calculated by subtracting the weight of the sample after drying from the sample before drying.

  The gelatinized starch content of processed wheat products was measured using a Starch Damage Assay Kit (MegaZyme) according to the protocol of the kit.

  The average particle size of the processed powdery wheat product was measured dry using a laser diffraction / scattering type particle size distribution measuring apparatus “Microtrac MT3300EXII” (manufactured by Nikkiso Co., Ltd.).

  Twelve expert panelists tasted the processed wheat products (granular) obtained by the above-mentioned procedure, and evaluated the reduction effect of the egmi and odor and the natural sweetness derived from wheat. With regard to the reduction effect of the odor and the smell, it was evaluated as ○ when it felt that it was effective, and as x when it was difficult to feel the effect. The natural sweetness derived from wheat was evaluated as ◎ when the sweetness was strongly felt, ○ when the sweetness was felt, △ when the sweetness was somewhat felt, and x when the sweetness was hard to be felt.

  Further, 10 parts by mass of a processed wheat product (powdery form) pulverized to 250 μm or less and 70 parts by mass of water were added to 90 parts by mass of wheat flour, followed by stirring for 10 minutes to prepare a dough. Five expert panelists evaluated the stickiness of the obtained dough. When not sticky, it was evaluated as ○, when it was slightly sticky, Δ, and when sticky, it was evaluated as ×.

  The evaluation results are shown in Tables 1 and 2 below.

  The wheat bran of Examples 1 to 16 had reduced ogumi and odor and felt natural sweetness derived from wheat. On the other hand, Comparative Examples 1 and 3 in which the water content was not adjusted before heating, and the water content before heating were less than 20% by mass, and the content of gelatinized starch in processed wheat products was less than 5% by mass The comparative example 2 of was hard to sense the sweet taste and the reduction effect of グ and odor. From these results, it has been confirmed that the processed wheat product of the present invention has a low amount of bitter taste and odor and has natural sweetness derived from wheat. In addition, the dough of Comparative Example 4 in which a processed wheat product having a gelatinized starch content of more than 50% by mass was blended was sticky. From this result, it was confirmed that the content of gelatinized starch contained in processed wheat products is preferably 50% by mass or less from the viewpoint of improving food processing suitability.

  Moreover, it was 3.5-10 mass% when the ratio of the soluble protein amount with respect to the total protein amount in the wheat processed goods of the Example was analyzed. The fact that the soluble protein is retained to some extent improves food processing suitability, and although the amount of soluble protein is reduced compared to wheat, various enzymes contained in processed wheat products are appropriately reduced, and the food processing suitability is also improved. It is thought that it contributes to improvement. The soluble protein was extracted with 20 volumes of 0.05 N acetic acid at 25 ° C. for 1 hour, and the amount of each protein was measured by the Kjeldahl method (nitrogen protein conversion coefficient is 5.70). is there.

  Next, the bread of Examples 17-23 was manufactured at the following process using the following raw material. The processed wheat product of Example 5 or Example 13 was used as a processed wheat product. The breads of Examples 17 to 19 were mixed with the processed wheat product of Example 5 in powder form, and the breads of Examples 20 to 22 were mixed with the processed wheat product of Example 13 in powder form, Example The 23 breads were blended with the processed grain wheat product of Example 13 which was not crushed.

<Raw material>
100g processed wheat product (powdery or granular)
Powerful flour 900g
East 40g
80g shortening
Sugar (upper white sugar) 120 g
Salt 18g
Skimmed milk powder 20 g
Whole egg 50g
Water 610g (standard composition)

<Process>
Raw materials other than shortening were added to the vertical mixer, the water content was finely adjusted while observing the state of the dough, and mixing was performed for 3 minutes at low speed and 6 minutes for medium low speed. Shortening was added, and mixing was further performed for 2 minutes at low speed and 5 minutes at medium low speed. The temperature of the dough was 27 ± 0.5 ° C. After fermentation for 20 minutes under conditions of 28 ° C. and 75% humidity, the dough was divided into 60 g and subjected to rounding. After 20 minutes of bench time at 28.degree. C. and 75% humidity, the dough was formed into a roll and placed on a top plate, and the plate was taken for 60 minutes under 38.degree. C. and 85% humidity. Baking was performed at 210 ° C. for 9 minutes.

  About the obtained bread | pan, the natural sweetness derived from wheat and the reduction effect of a grub and a smell were evaluated similarly to a wheat processed product. The evaluation results are shown in Table 3 below.

  All breads were less greasy and smelly, and a natural sweetness derived from wheat was felt. Bread containing the processed wheat product of Example 13 was more sweetened than bread containing the processed wheat product of Example 5.

  Next, using the processed wheat product (powder form) having an average particle diameter of 220 μm obtained by powderizing Example 13, a cookie was produced by the following raw materials and processes. As a control, processed wheat products (powdery) were replaced with flour.

<Raw material>
40g processed wheat product (powdery)
Flour flour 200g
Margarine 120g
Sugar (upper white sugar) 80 g
40g whole eggs
Baking powder 0.5g

<Process>
After mixing margarine, sugar and baking powder using a vertical mixer, whole eggs were added and further mixed. Finally, flour and processed wheat products (control was flour only) were added and mixed, and then a 7 mm thick dough was prepared and punched out with a cutter with an inner diameter of 6 cm. Baking was performed at 205 ° C. for 10 minutes.

  As a result of comparing the taste of the cookies, it was found that cookies containing the obtained processed wheat product did not have a greasy taste and smell, and that a taste unique to wheat was strongly felt as compared with the control.

Claims (10)

  Wheat processing which heats the wheat which adjusted moisture content to 20-50 mass%, adjusts content of gelatinized starch contained in processed wheat products to 5-50 mass%, and moisture content is 15 mass% or less Product manufacturing method.   The method for producing a processed wheat product according to claim 1, wherein the ash content of wheat before adjusting the water content is 70 to 100 with respect to the ash content 100 contained in the raw material wheat in dry matter equivalent mass.   The method for producing a processed wheat product according to claim 1 or 2, wherein the skin of the raw wheat is damaged before adjusting the water content.   The method for producing a processed wheat product according to claim 3, wherein the grain of the raw wheat is damaged by refined barley.   The method for producing a processed wheat product according to any one of claims 1 to 4, wherein the heating is heating by steam.   The manufacturing method of the processed wheat products of Claim 5 heated for 5 to 60 minutes by the said water vapor | steam.   The method for producing a processed wheat product according to any one of claims 1 to 4, wherein the heating is heating with superheated steam.   The manufacturing method of the processed wheat products of Claim 7 heated for 1 to 12 minutes by the said superheated steam. The content of gelatinized starch is 5 to 50% by mass,
Water content less than 15% by mass,
The processed wheat products whose ash content is 70-100 with respect to the ash content 100 contained in a raw material wheat by dry matter equivalent mass.   A flour composition comprising the processed wheat product according to claim 9.