JP2019033690A - Preparation of grain flour, preserving method for the same and grain flour food prepared by using the grain flour - Google Patents

Abstract

To provide a simple preserving method for grain flour in which a fresh and good state of the grain flour immediately after produced is maintained to stably maintain the quality of the grain flour having a good flavor for a long period of time, and breads, noodles, biscuits and the like improved in a quality such as a flavor.SOLUTION: In the preserving method, fresh grain flour immediately after produced is sealed in a deoxidation state in an aluminum-laminated container or bag which inhibits oxygen and light from penetrating and stored at low temperature of -20°C or lower to thereby make it possible to almost completely inhibit the grain flour from being deteriorated by oxidation and hydrolysis and maintain the quality of the grain flour having a fresh and good flavor for a long period of time. Further, breads, noodles, biscuits and the like which are improved in a quality such as a flavor and differentiated can be easily produced by using the grain flour.SELECTED DRAWING: None

Description

  The present invention relates to a method for preparing and preserving cereal flour that leads to quality improvement of cereal flour food and a cereal flour food using the same.

  In recent years, consumer needs for fresher foods are increasing due to diversification of consumer preferences, authenticity, and health. In general, it is said that new products are particularly delicious in cereals (rice, buckwheat, etc.). Especially, the 4 types of soba noodles are famous, and it is common to have freshly harvested, ground, freshly cooked and boiled. Well known. Therefore, in the flour milling industry, various devices for maintaining the freshness (quality) of cereal flour have been made, but at present, sufficient technology has not yet been established.

  In particular, for flour obtained by milling wheat, the flour immediately after milling has a large change in quality, and the processing suitability changes greatly during storage, so empirically storing the flour after milling at room temperature for several weeks It is common to ship after (aging process). Regarding the quality and processing suitability evaluation of bread flour during this aging treatment, the dough characteristics of the flour rapidly change due to the aging treatment, the dough physical properties become stronger, and the specific volume of bread obtained as a result of the improvement of bread making properties is remarkable (Z. Nishio et al .: Food Sci. Technol. Res., 10, p208 (2004)).

  In this way, it is said that many fresh flours are preferable for fresh flour, but there are exceptions such as wheat flour. At present, no preservation method has been established that can almost completely prevent deterioration in order to maintain the freshness of freshly ground corn flour, noodles, biscuits, etc. At present, there is almost no examination on the suitability of processing.

However, with regard to buckwheat flour, which is exceptionally recognized as four buckwheat noodles as described above, some methods for preserving ground buckwheat have been studied.

  In Document 1, stone milled buckwheat flour is stored for 14 days in kraft packaging at 25 ° C to -18 ° C, and the samples are mainly evaluated for flavor and physical properties by sensory evaluation and instrumental analysis. It is described that the flavor and physical properties (texture) tend to decrease as the storage temperature increases.

  In Document 2, low-temperature pulverized buckwheat flour was stored for a long time in a range of 15 ° C. to −5 ° C. in various packaging forms (in polyethylene, K-coated polypropylene, and aluminum laminate packaging). As a result, it is described that as the storage temperature is increased, the acid value and the peroxide value are greatly increased with storage time, and the hue (L value) is further decreased.

  Reference 3 describes the change in quality when buckwheat flour is stored for a long time at various temperatures (30 ° C to -80 ° C) and in packaging form. As the storage temperature increases, the fatty acid level increases. It is reported that the reduction in buckwheat flour viscosity by Viscograph occurs rapidly, and that this change is rapidly suppressed by storage at -20 ° C or lower.

Kawakami et al .: Journal of Japan Society for Food Science and Technology, Volume 55, p559 (2008). Muramatsu et al .: Nagano Shokuhin Trial Bulletin, Volume 14, p99 (1986). Toyama et al .: Iwate Prefectural Brewing Food Experiment Station Report, 16, p153 (1982).

  However, although the methods described in the prior art documents 1 to 3 describe a method capable of considerably suppressing storage deterioration only for the inner buckwheat flour, it completely stops quality deterioration in long-term storage for the entire grain flour. There is no established method. In addition, the conventional technology usually prevents moisture absorption, drying and oxidation during storage of grain flour because it is not stored in an oxygen-laminated container or bag that can almost completely block moisture permeation. In addition, when stored at a low temperature, there is a problem in that when the powder is returned to room temperature for food production after storage, dew condensation occurs, resulting in a change in water content, deterioration in quality, and the like. Furthermore, with regard to wheat flour (whole-grain flour), which is representative of grain flour, in order to stabilize processability, aging treatment in which the flour after milling is stored for a certain period of time in contact with air at room temperature is a part of the flour production process. Since it has always been introduced, there is no idea of completely suppressing and preserving the deterioration of fresh wheat flour immediately after milling, and the present situation is that no preservation method has been established to prevent the deterioration.

  The present invention has been made in view of the above circumstances, and provides a simple method for preserving cereal flour that stably maintains the quality of savory cereal flour that maintains a fresh and good state immediately after milling for a long period of time. In addition, an object is to provide breads, noodles, biscuits and the like having good quality such as flavor using the present grain flour.

  As a result of intensive studies to achieve the above object, the present inventor sealed fresh grain flour immediately after milling in an aluminum laminate container and bag that does not transmit moisture, oxygen, and light in a deoxidized state, and −20 It was found that storage at a low temperature of ℃ or below completely suppresses deterioration due to oxidation and hydrolysis of cereal flour, and it is possible to maintain the quality of fresh savory cereal flour for a long period of time. . Further, the present inventors have found that differentiated breads, noodles, biscuits and the like having good quality such as flavor can be easily produced by using the present grain flour, and the present invention has been completed.

In order to achieve the above object, a method for preserving grain flour according to the first aspect of the present invention comprises:
(1) A method for preserving cereal flour, characterized by preserving cereal flour immediately after milling in an aluminum laminate container or bag at -20 ° C or lower.
(2) The grain flour preservation method according to (1), wherein the grain flour preservation temperature is −30 ° C. or lower.
(3) The method for preserving grain flour according to (1) or (2), wherein the container or bag made of aluminum laminate is deoxygenated when the grain flour is preserved.
(4) The method for preserving grain flour according to (1) to (3), wherein the grain flour to be preserved is wheat flour, buckwheat flour, rye flour, barley flour, or rice flour.
(5) The method for preserving grain flour according to (4), wherein the grain flour to be preserved is wheat flour or buckwheat flour.
As food using the grain flour according to the second aspect of the present invention,
(6) A cereal flour food produced using the cereal flour preserved by the method according to (1) to (5).
(7) The cereal flour food according to (6), wherein the cereal flour food produced using the cereal flour is breads, noodles or biscuits.
It is.

  Oxidation and hydrolysis of cereal flour by sealing fresh cereal flour immediately after milling according to the present invention in an oxygen-laminated container and bag that does not transmit moisture, oxygen and light in a deoxidized state and storing at a low temperature of -20 ° C or lower. The deterioration due to is almost completely suppressed, and it is possible to maintain the quality of freshly ground flour with good freshness for a long period of time. In addition, by using the present grain flour, differentiated breads, noodles, biscuits and the like having good quality such as flavor can be easily produced.

  According to the present invention, it becomes possible to provide a simple and stable long-term storage of fresh cereal flour immediately after high-quality milling without quality deterioration, and by using this cereal flour, good quality breads, Noodles, biscuits and the like can be provided.

It is a figure which shows the preservation | save conditions of the whole grain powder from the aging less dream of Example 1, and the evaluation result of the powder. It is a figure which shows the preservation | save conditions of the whole grain powder from the aging-less dream of Example 2, and the evaluation result of the powder. It is a figure which shows the preservation | save conditions of the aging-less Kitagawa Soba buckwheat flour of Example 3, and the evaluation result of the powder. It is a figure which shows the preservation | save conditions of the aging-less Kitahon whole grain powder of Example 4, and the evaluation result of the powder. It is a figure which shows the bread-making test mixing | blending of the no-time method bread of Example 5, and a bread-making experiment result. It is a figure which shows the bread-making test mixing | blending of the straight method French bread of Example 6, and a bread-making experiment result. It is a figure which shows the noodle making test mixing | blending and the noodle making experimental result of the buckwheat noodle of Example 7. It is a figure which shows the biscuit composition of Example 8 and a biscuit test result.

  Hereinafter, the present invention will be described in detail. The cereal flour of the present invention includes gramineous grains (wheat, rye, barley, rice, corn, fins, etc.), beans (soybeans, red beans, hand-beans, various vegetable beans, etc.), millet grains (soba, tartary buckwheat, amaranth, etc.) From the above, it is a powder obtained by various milling methods, and the grains for preparing flour suitable for the preservation method of the present invention are wheat, buckwheat, rye, barley, rice, more preferably wheat, Soba. As a milling method for preparing cereal flour from these cereals, any of the following milling methods using a milling machine can be used. Specific examples of the milling machine include a stone mill, a pin mill, a roll mill, a cylinder mill, an airflow mill, a relative flow mill, and a hammer mill. As a milling method using these pulverizers, milling with a stone mill or airflow pulverizer that can be pulverized without increasing the temperature of the grains at the time of pulverization is preferable, and it is preferable to mill under low temperature conditions as much as possible. In the case of milling with an airflow crusher, milling under wet conditions at low temperatures is particularly preferable. Grain flours suitable for the preservation method of the present invention are wheat (whole grain flour), buckwheat flour, rye flour, barley flour, and rice flour, and more preferably wheat (whole grain flour) and buckwheat flour.

  In addition, in order to obtain a cereal flour suitable for the preservation method of the present invention, it is possible to obtain a higher quality cereal powder by storing the cereal before producing the cereal flour at a low temperature as much as possible after harvesting. It is stably maintained for a long time by the preservation method of the invention. The specific storage conditions of the grain are ideally the same as the storage conditions of the grain flour of the present invention, but the grain before milling is highly stable, so that it is 20 ° C. or less after harvesting, preferably 15 ° C. It is preferable to store the following. By storing the harvested grain under such conditions and preparing the grain flour using it, it becomes possible to prepare a higher quality grain flour before storage.

  Hereinafter, a method for preparing a grain flour suitable for the method for preserving grain flour of the present invention and a method for preserving the grain flour of the present invention using the same will be described by taking whole wheat flour (whole grain flour) and buckwheat flour as examples. Hard wheat raw wheat stored at 15 ° C. or less after harvesting is prepared, the water content is measured, water is added so that the water content of the raw wheat is about 16%, and then tempering is performed for 24 hours. The tempered raw wheat is milled into whole grains using a commercially available millstone mill. In the buckwheat flour preparation, Genba buckwheat preserved at 15 ° C. or less after harvesting is peeled off using a Genba buckwheat molting machine, and the peeled buckwheat flour is milled into buckwheat flour using a commercially available millstone mill similar to the above.

  The obtained whole grain powder and buckwheat powder are placed in a commercially available aluminum laminate container and bag immediately after milling, and after a sufficient amount of oxygen scavenger is added and double sealed, the condition is -20 ° C or lower, preferably -30 ° C or lower. Store in the freezer. Examples of the aluminum laminated container and bag mentioned here may be any container or bag using an aluminum laminated film having an aluminum foil film structure as an intermediate layer. Specific examples of aluminum laminate films include “PET / AL / PE”, “NY / AL / PE”, “PET / AL / NY / CPP”, etc. The film is not particularly limited as long as it has a high light barrier property. Here, PET, AL, PE, NY, and CPP are a stretched polyethylene terephthalate film, an aluminum foil film, a polyethylene film, a stretched nylon film, and an unstretched polypropylene film, respectively.

  As the oxygen scavenger used for storage, any oxygen scavenger for foods that deoxidizes the aluminum laminate container can be used. Specific examples include a type that absorbs oxygen using oxidation of iron and a type that uses an oxidation reaction such as sugar or reductone. In particular, in the case of the present invention, a frozen type oxygen scavenger is more preferable because grain flour is stored at a low temperature. Specific examples of oxygen scavengers are AGELESS (Mitsubishi Gas Chemical Co., Ltd.), Well Pack (Taisei Co., Ltd.), Everfresh (Torisu Sangyo Co., Ltd.), Oxiter (Ueno Pharmaceutical Co., Ltd.) ), Modulan (manufactured by Nippon Kayaku Food Techno Co., Ltd.), freshness-preserving agent C (manufactured by Toppan Printing Co., Ltd.), and the like. Among these, AGELESS SS (for freezing and refrigeration) and AGELESS Z-PK (scent retention, desiccant acceptable) are more preferable.

  As the cereal flour suitable for the preservation method of the present invention, any cereal flour that is oxidized and hydrolyzed at room temperature can be stored. Examples of preferable cereal flour include wheat flour (whole grain flour), buckwheat flour, and rye flour. , Barley flour and rice flour, and more preferably wheat flour (whole grain flour) and buckwheat flour.

  Although there is no limitation in particular as a cereal flour food using the cereal flour preserve | saved in the high quality state by the preservation | save method of this invention, Preferably, they are breads, noodles, and biscuits. For these foods, a part of the cereal flour stored in a high quality state by the preservation method of the present invention may be used, but basically all of the cereal flour used for food production is the cereal flour of the present invention. It is possible to produce a higher quality flavored grain flour food by producing food using

  Hereinafter, breads, noodles, and biscuits produced using the grain flour of the present invention will be specifically described.

(Manufacture of breads using grain flour preserved by the preservation method of the present invention and range of breads)
The cereal flour preserve | saved by the preservation | save method of this invention can be used for manufacture of various breads. As a manufacturing method of breads, any of straight method, medium seed method, remix straight method, frozen dough bread method, refrigerated dough bread method, etc. may be used and there is no particular limitation. The manufacturing method of breads usually includes mixing (kneading), primary fermentation, division, rounding, bench, molding, proofing (final fermentation), and heating step. The grain flour preserved by the preservation method of the present invention used in the production of breads of the present invention may be any as long as it is normally used as a raw material for breads. Examples of such cereal flour include wheat flour for bread, whole grain flour, rye flour, barley flour, rice flour, buckwheat flour and mixed powders thereof.

  As cereal flour preserved by the preservation method of the present invention used for bread production, both domestic cereal flour and cereal flour derived from foreign cereal can be used, but in order to produce softer and slower aging bread It is preferable to use wheat flour derived from domestic wheat varieties with slightly low amylose. Here, as a slightly low amylose domestic wheat variety for producing slightly low amylose wheat flour, for example, a wheat variety / strain lacking Wx-B1 protein and having a slightly low amylose content, a specific variety Examples include Haruyutaka, Spring Yo Koi, Haruki Kirari, Kitano Kaori, Yumechi, Kitahonami, Hokushin, Tsuruchichi, and the like.

  In the production of the breads of the present invention, in addition to the grain flour preserved by the preservation method of the present invention, various raw materials generally used for the production of breads such as sugars, salts, fats and oils, baker's yeast, yeast food, eggs Powdered milk, fragrance, baking powder, oxidizing agent, and the like can be used. The amount of cereal flour preserved by the preservation method of the present invention added to the dough at the time of bread production may be part of the cereal flour used as described above, but the properties of the higher quality cereal flour of the present invention In order to exhibit the above, it is more preferable to use all the cereal flour used for bread making as cereal flour preserved by the preservation method of the present invention. As the baker's yeast for baking, any of standard yeast, freeze-resistant yeast, dry yeast, instant yeast and the like can be used. The blending amount of yeast is not particularly limited, and a necessary amount may be blended according to the type of bread and the bread making method. The term “bread” as used in the present invention refers to a product obtained by adding water to grain flour, expanding the kneaded dough, and subjecting it to heat processing (baking, frying, steaming heating, etc.). A fermented bread expanded by fermentation using yeast and a non-fermented bread expanded by the action of a chemical agent other than yeast (for example, baking powder) are also included. Examples of breads according to the present invention include a variety of breads including mountain-shaped bread, square-shaped bread, nuts, raisins, dietary fiber, germs, French bread, butter roll, croissants, Danish pastries, hot cross buns, sweet buns, etc. Muffins such as buns, English muffins, sweet breads such as Anpan, jam bread, cream bread, melon bread, yeast donuts such as curry donuts, Ando nuts, ring donuts, steamed breads such as Amman, meat man, curry man Can be mentioned.

  Breads produced using the cereal flour preserved by the preservation method of the present invention are very superior in quality (especially flavor) of the cereal flour, so that they have a much greater flavor than breads that do not contain them. It is good.

(Production method of noodles using grain flour preserved by the preservation method of the present invention and range of noodles)
The cereal flour preserve | saved by the preservation | save method of this invention can be used for manufacture of various noodles. The noodles of the present invention include all noodles produced by making kneaded dough containing cereal flour. For example, regular noodles such as Chinese noodles, cold noodles, udon, buckwheat noodles, lasagna, spaghetti, macaroni and other pasta, wonton skin, dumpling skin, etc. and their instant type normal noodles, pasta, skin And the like. Among these noodles, noodles whose quality is remarkably improved by the technique of the present invention are Chinese noodles, udon and soba. Examples of the grain flour for producing these noodles include wheat flour, whole grain flour, rye flour, barley flour, rice flour, buckwheat flour and mixed powder thereof.

  In the production of the noodles of the present invention, in addition to the grain flour preserved by the preservation method of the present invention, various raw materials generally used for the production of noodles such as eggs, salt, brackish water, dough improving agents, emulsifiers, etc. are selected. One type or two or more types can be used as appropriate. The amount of cereal flour stored by the preservation method of the present invention to the dough during the production of noodles may be a part of the cereal flour used as described above, but the characteristics of the higher quality cereal flour of the present invention In order to exhibit it, it is more preferable to use all the cereal flour used for noodle production as cereal flour preserved by the preservation method of the present invention.

  In the following, the production method of the noodles of the present invention will be described by taking as an example the production of raw Chinese noodles with a standard composition and production method. First, Chinese noodle flour (quasi-strong flour) is put into a mixer and mixed well. Next, a solution in which brine and salt are charged and sufficiently dissolved in water is gradually added from the upper part while mixing the dough with a mixer to create a dough Chinese noodle dough. This dough is subjected to rough rolling twice with a clearance of about 3 mm using a normal roll noodle machine, and then the noodle strip is overlapped on two sheets and combined twice. The noodle strip after completion of the combination is rolled with the clearance narrowed in the order of about 2.2 mm → 1.3 mm → 0.9 mm. And at the time of the last rolling, a noodle strip is made into a noodle string with the cutting blade No. 20, and it cuts so that length may be set to about 10 cm. The obtained Chinese noodles are stored in a refrigerator and then taken out before boiling and boiled in boiling water for an appropriate time.

  The noodles produced using the cereal flour preserved by the preservation method of the present invention are very excellent in the quality (especially flavor) of the cereal flour, and thus have a much better flavor than noodles not containing them. Yes, especially when noodles are chilled and evaluated, their significance appears clearly.

(Production method of biscuit using grain flour preserved by the preservation method of the present invention and range of biscuits)
The grain flour preserve | saved by the preservation | save method of this invention can be used for manufacture of various biscuits. Biscuits of the present invention include biscuits, cookies, crackers and the like. The grain flour used in the production of the biscuits of the present invention may be any as long as it is normally used as a raw material for biscuits. Examples of such cereal flours include thin wheat flour, whole wheat flour, rye flour, barley flour, rice flour, buckwheat flour, and mixed powders thereof.

  In the production of the biscuits of the present invention, in addition to the grain flour preserved by the preservation method of the present invention, various raw materials generally used for the production of biscuits such as eggs, dough improving agents, emulsifiers, sugars, salts, One type or two or more types selected from skim milk powder, fats and oils (containing butter), dairy products, and the like can be used as appropriate. The amount of cereal flour preserved by the preservation method of the present invention added to the dough during biscuit production may be part of the cereal flour used as described above, but the properties of the higher quality cereal flour of the present invention In order to exhibit the above, it is more preferable to use all of the cereal flour used for biscuit production as cereal flour preserved by the preservation method of the present invention. Moreover, in manufacture of the biscuits which ferment using yeast like a cracker, various baker's yeast can be used as yeast. As the baker's yeast, any of standard yeast, freeze-resistant yeast, dry yeast, instant yeast and the like can be used. The blending amount of yeast is not particularly limited, and a necessary amount may be blended according to the type of cracker and the manufacturing method.

  Below, the production method of the biscuits of the present invention will be described by taking as an example the creation of biscuits having a standard composition and production method. First, all the biscuit dough materials are put into a mixer and mixed to make a biscuit dough. In the case of crackers, this dough is fermented at an appropriate temperature for an appropriate time. Next, the mixed biscuit is laid in a refrigerator (in the case of crackers, the dough after fermentation is laid for a certain period of time in the refrigerator). The dough after the laying process is stretched to a certain thickness and punched out, and then the biscuit dough is baked. Next, each step will be described in detail. In the biscuit dough making process, all the ingredients such as flour, butter, salt, egg, baking powder, etc. are put into a mixer at a time and kneaded. When making this biscuit dough, one or more kinds selected from dough improving agents, emulsifiers, sugars, salts, skim milk powder, oils and fats, dairy products, etc. can be used as appropriate. is there. In the next biscuits dough laying process, the mixed dough is stretched to an appropriate size and then laid in a refrigerator for a certain period of time. In the biscuit dough splitting and forming process, the dough rested in the laying process is stretched to an appropriate thickness, and then the dough is cut out to form the biscuit dough. In the biscuit dough baking step, the formed biscuit dough is fired at an appropriate temperature and time.

  The biscuits produced using the cereal flour preserved by the preservation method of the present invention are very excellent in the quality (especially flavor) of the cereal flour, so that the biscuits are much more delicious than biscuits not containing them. It is good.

  Hereinafter, the present invention will be specifically described with reference to examples. However, the present invention is not limited to these examples. In addition, in FIGS. 1-8, the numerical value of each raw material in a mixing | blending is shown as a value with respect to 100 weight part of grain flour.

(Example 1: Preservation of whole grain from Yumechi in the method of the present invention and evaluation of the whole grain)
First, whole grains were prepared from freshly ground yumechi under the following conditions. Prepare raw wheat from hard wheat yumechi preserved at 15 ° C or less after harvesting, measure the water content, add water so that the water content of raw wheat is about 16%, and then temper for 24 hours. went. The tempered raw wheat was milled into whole grains using a commercially available millstone mill. Next, the obtained whole grain powder is put into a commercially available aluminum laminated bag and polyethylene bag shown in FIG. 1 immediately after milling, and a sufficient amount of oxygen scavenger is put in the sample put in the aluminum laminated bag and double sealed. The whole grain powder from Yumechi is stored in a freezer and a thermostat under the various conditions shown in FIG. 1 in accordance with the method of the present invention and the ordinary method (comparative example), and various whole grain powders (agingless and aging whole grain powders with different storage conditions) are stored. ) Was prepared.

About each whole grain powder preserve | saved for 2 weeks, pH shown in FIG. 1, the amount of free fatty acids, and the hue of the powder were measured with the following method. For the measurement of pH, 5 g of whole grain powder and 45 ml of distilled water were added to a beaker, the pH meter was fixed and mixed well, and the pH was measured 5 minutes after stirring. The amount of free fatty acid was measured using NEFA C-Test Wako kit (manufactured by Wako Pure Chemical Industries, Ltd.) with reference to the method of Daiichikata et al. (Ohinokata et al .: Journal of Japanese Society of Food Science and Technology, Vol. 44, p50 (1997)). did. About the hue (a ^* value) of the powder, weigh 12 g of whole grain powder into a transparent plastic petri dish, and cover it to make it uniform. Next, using a color difference meter (CR410 manufactured by Konica Minolta), the a ^* value was measured five times by an ordinary method, and the average value was used as measurement data.

The results are shown in FIG. Thus, in Test Examples 1 to 3 stored by the method of the present invention, although the whole grain powder was stored for 2 weeks, the decrease in pH, the increase in the amount of free fatty acid, and the increase in the a ^* value were hardly observed, and the milling It was found that the values immediately after the respective values, 6.60, 0.19, and 3.87, were maintained, and almost no deterioration of the whole grains occurred during storage. In particular, the results of the whole grain powder of Test Example 1 were good, and the results showed that the deterioration during storage was almost completely stopped. On the other hand, in Comparative Example 1, it was found that the deterioration during storage was large and the pH decreased, the free fatty acid amount increased, and the a ^* value increased.

  From the above results, the storage deterioration preventing effect of the whole grain powder of the present invention is clear, and it is said that the storage deterioration rate is fast by storing it in an aluminum laminated bag in the presence of an oxygen scavenger at −30 ° C. It became clear that deterioration of whole grain powder could be suppressed almost.

(Example 2: Preservation of whole grain from Yumechi in the method of the present invention and evaluation of the whole grain)
Using whole grains from the freshly-grown yumechi as in Example 1, immediately after milling, put them in a commercially available aluminum laminated bag or polyethylene bag shown in FIG. 2, and samples in aluminum laminated bags contain sufficient amounts of various oxygen absorbers. After the double sealing, under the various conditions shown in FIG. 2, the whole grain powder from Yumechi is stored in the freezer and the incubator by the method of the present invention and the normal method (comparative example), and various storage conditions differ. Whole grains (agingless and aging whole grains) were prepared.

  About each whole grain powder preserve | saved for 4 weeks, pH shown in FIG. 2, the amount of free fatty acids, and the hue of powder were measured by the method similar to Table 1. FIG.

The results are shown in FIG. Thus, in Test Examples 4 to 6 preserved by the method of the present invention, although the whole grain flour was preserved for 4 weeks, a decrease in pH, an increase in the amount of free fatty acids, and an increase in a ^* value were hardly observed, and milling It was found that the value close to the respective values immediately after this was maintained, and almost no deterioration of the whole grains occurred during storage. In particular, the results of preservation of whole grains using low oxygen storage type oxygen scavengers of Test Examples 5 and 6 were good, and the results showed that deterioration during storage was almost completely stopped. . On the other hand, in Comparative Example 2, the deterioration during storage was large, the pH decreased, the amount of free fatty acid increased, the a ^* value increased greatly, and the storage period was longer than that of Example 1. It turns out that it is progressing.

  From the above results, the storage deterioration preventing effect of the whole grain powder of the present invention is clear, and it is said that the whole grain powder is said to have a high storage deterioration rate by storing in an aluminum laminate bag in the presence of an oxygen scavenger at −30 ° C. It was revealed that the deterioration of the water can be hardly suppressed, and that the oxygen scavenger for low temperature storage and high fragrance retention type is more effective.

(Example 3: Preservation of buckwheat flour by the method of the present invention and evaluation of the buckwheat flour)
First, freshly ground buckwheat buckwheat flour was prepared under the following conditions. After being harvested, Genso buckwheat noodles prepared at 15 ° C. or less were prepared, and the soba noodles were dehulled using a Genba soba machine to prepare the unhulled buckwheat. Next, the peeled buckwheat was milled into buckwheat flour using a commercially available small stone mill. The obtained ground buckwheat flour is placed in a commercially available aluminum laminated bag and polyethylene bag shown in FIG. 3 immediately after milling, and a sufficient amount of oxygen scavenger is put in the sample placed in the aluminum laminated bag and double sealed. 3, under the various conditions shown in FIG. 3, the buckwheat buckwheat flour is stored in a freezer, refrigerator and thermostat by the method of the present invention and the usual method (comparative example), and various buckwheat flours with different storage conditions ( Deteriorated and deteriorated buckwheat flour) were prepared.

  About each buckwheat flour preserve | saved for 40 days, pH shown in FIG. 3, the amount of free fatty acids, and the hue of flour were measured by the same method as FIG.

The results are shown in FIG. Accordingly, in Test Examples 7 to 9 stored by the method of the present invention, although the buckwheat flour was stored for a long period of 40 days, a decrease in pH, an increase in the amount of free fatty acid, and an increase in a ^* value were almost observed. In addition, the values immediately after milling, which are very close to the respective values of 6.90, 0.28, and −1.27, are maintained, and it can be seen that the buckwheat flour has hardly deteriorated during storage. In particular, the storage results of buckwheat flour stored at a low temperature of −40 ° C. in Test Example 7 with a deoxygenating agent for low-temperature storage in a “PET / AL / PE” type aluminum laminate bag are generally good, The results showed that deterioration during storage almost completely stopped, including an increase in hue (a ^* value). On the other hand, in Comparative Examples 3 to 5, it was found that the buckwheat was clearly deteriorated as compared with the test examples, and the deterioration progressed more with increasing storage temperature.

From the above results, the storage deterioration preventing effect of the buckwheat flour of the present invention is clear. By storing it in an aluminum laminated bag in the presence of an oxygen scavenger at −40 ° C. or −20 ° C., the storage deterioration rate is very high. It became clear that the deterioration of buckwheat flour, which is said to be fast, can be almost suppressed. In addition, in the case of buckwheat flour, it was also found that a low-temperature storage type oxygen scavenger is effective in suppressing the increase in hue (a ^* value).

Example 4: Preservation of Kitahon Whole Grain by the Method of the Present Invention and Evaluation of the Whole Grain
First, freshly ground honami whole grain powder was prepared under the following conditions. After preparing the raw wheat of soft wheat that was stored at 15 ° C or less after harvesting, measuring the water content, adding water so that the water content of the raw wheat was about 14%, and then tempering for 24 hours went. The tempered raw wheat was milled into whole grains using a commercially available millstone mill. Next, the obtained whole grain powder is put in a commercially available aluminum laminated bag or polyethylene bag shown in FIG. 4 immediately after milling, and a sufficient amount of oxygen scavenger is put in the sample put in the aluminum laminated bag and sealed twice. 4, various kinds of whole grains (agingless and aging whole grains having different storage conditions) are stored in a freezer and a thermostat by the method of the present invention and the usual method (comparative example) under various conditions shown in FIG. ) Was prepared.

  About each whole grain powder preserve | saved for 3 weeks, pH, the amount of free fatty acids, and the hue of powder were measured by the same method as Example 1.

The results are shown in FIG. Thus, in Test Examples 10 and 11 stored by the method of the present invention, although the whole grain powder was stored for 3 weeks, there was hardly any decrease in pH, increase in the amount of free fatty acid, or increase in a ^* value, and milling The values just after the respective values, 6.60, 0.28, and 3.80, were maintained, and it was found that the whole grain powder hardly deteriorated during storage. In particular, the result of the whole grain powder of Test Example 10 was good, and the results showed that the deterioration during storage was almost completely stopped. In contrast, in Comparative Example 6, it was found that the deterioration during storage was severe and the pH decreased, the amount of free fatty acid increased, and the a ^* value increased rapidly.

  From the above results, the storage deterioration preventing effect of the whole grain flour of the present invention is clear. By storing it in an aluminum laminated bag in the presence of an oxygen scavenger at −30 ° C. and −20 ° C., the whole grain flour of soft wheat It was also found that deterioration during storage can be almost suppressed.

(Example 5: Production of whole-grain no-time method bread from yumechi preserved by the method of the present invention and evaluation of its bread-making properties (preparing 200 g of whole-grain flour))
In Example 5, a mountain-type bread was produced by the no-time method using the whole bread flour from FIG. 1 preserved by various methods according to the present invention, using the standard bread composition shown in FIG. For comparison, a mountain-shaped bread was also produced by the same method using the whole grain powder of Comparative Example 1.

1) Dough mixing preparation conditions All the raw materials shown in FIG. 5 were put into a mixer ball, and mixed for optimum time with a small pin-type mixer to prepare bread dough. The dough mixing conditions and cocoon temperature are as follows. Mixing was performed at high speed until a little over the peak of electric energy, using changes in the electric energy of the pin mixer during mixing as an index. The soot temperature was 30 ° C. ± 1 ° C.

2) Division, Rounding, Bench Time, Molding, Final Fermentation, Baking Conditions Then, under the following conditions, division, rounding, bench time, molding, final fermentation, baking were performed to produce a mountain type bread.
Dividing, rounded: hand divided by 100 g each, rounded bench time: 30 ° C., 20 minutes Molding: Molded in molder and put in bread mold Final fermentation: 38 ° C., 85% humidity, 70 minutes Baking: 180 ° C., 25 Min

  The evaluation of bread making was performed according to the dough state during bread making, appearance, internal phase, texture, taste, aroma, and specific volume by three panelists. Appearance, internal phase, texture, taste, and fragrance were evaluated for baked bread at room temperature for 1 hour, and then stored in polyethylene at 20 ° C. for 1 day, and average values were used as data. The specific volume was measured by a conventional rapeseed substitution method using a bread cooled at room temperature for 1 hour after baking.

  The results are shown in FIG. From this, the bread-making result of the dough of Test Examples 12-14 manufactured using the whole grain flour from the yumechi preserved by the preservation method of the present invention is equal to or better than any of the evaluation items compared to that of Comparative Example 7. In particular, the taste and aroma of the breads of Test Examples 12 and 13 were good. On the other hand, in the bread of Comparative Example 7, although the evaluation items other than taste and aroma were generally good, the evaluation of the taste and aroma of the bread was bad due to the deterioration of the whole grain during storage. . In particular, in the evaluation of the taste, the bitterness of the bread was felt and the astringency was felt, which was a bad evaluation.

  From the above results, by using whole grains from the yumechi preserved by the preservation method of the present invention, there is no unpleasant bread taste and aroma due to deteriorated whole grains, and a good taste and aroma bread of freshly ground whole grains can be obtained. It became clear. From these results, it was clarified that by using the whole grain preserved by the preservation method of the present invention, 100% whole grain bread having a good taste and aroma that could not be produced conventionally can be produced.

(Example 6: Production of straight bread of whole grains from yumechi preserved by the method of the present invention and production of bread making evaluation thereof (preparation of 300 g of whole grains))
In Example 6, bucket-type French bread was produced by the straight method using whole grain flour from FIG. 2 preserved by various methods of the present invention with the standard French bread formulation shown in FIG. For comparison, bucket-type French bread was also produced by the same production method using the whole grain flour of Comparative Example 2.

2) First fermentation The dough after mixing is fermented for 80 minutes at 30 ° C and 70% humidity, and punched for 50 minutes.

3) Division, Rounding, Bench Time, Molding, Final Fermentation, Baking Conditions Next, bucket type French bread was manufactured by dividing, rounding, bench time, molding, final fermentation and baking under the following conditions under the following conditions.
Divided, Rounded: Hand divided by 250g of dough, Rounded bench time: 30 ° C, 20 minutes Molding: Hand-molded into bucket shape Final fermentation: 30 ° C, 70% humidity, 70 minutes fermentation, on the surface of bread after fermentation Firing with a coupe: 200 ° C, 25 minutes

  The evaluation of bread making was performed based on the dough state at the time of bread making, appearance, internal phase, texture, taste, fragrance, and appearance volume by three panelists. These evaluations were performed on bread that had been baked at room temperature for 1 hour, then placed in a polyethylene bag and stored at 20 ° C. for 1 day, and average values were used as data.

  The results are shown in FIG. From this, the bread-making result of the dough of Test Examples 15-17 manufactured using the whole grain flour from the yumechi preserve | saved by the preservation | save method of this invention is the same or favorable result in any evaluation item compared with that of the comparative example 8. In particular, the overall evaluation of bread produced using whole grain flour from Yumechi in Test Example 6 with very little deterioration was the best. On the other hand, in the bread of Comparative Example 8, the evaluation items other than taste and aroma were generally good, but the evaluation of bread taste and aroma was poor due to the effect of deterioration of the whole grain during storage. . In particular, in the evaluation of the taste, the bitterness of the bread was felt and the astringency was felt, which was a bad evaluation.

  From the above results, when whole grains are used from Yumechi preserved by the preservation method of the present invention, since the whole grains hardly deteriorate even in long-term storage of 4 weeks, the taste and aroma of unfavorable bread due to the deteriorated whole grains It became clear that French bread with a good taste and aroma of freshly ground whole grain was obtained. Moreover, it became clear that by using the whole grain flour preserved by the preservation method of the present invention, French bread with 100% whole grain flour having good taste and fragrance, which could not be produced conventionally, can be produced.

(Example 7: Production of buckwheat noodles using buckwheat flour preserved by the method of the present invention and evaluation of suitability for making noodles (preparing 100 g of buckwheat flour))
In Example 7, buckwheat noodles were produced by using the buckwheat flour of Test Examples 7 to 9 in FIG. did. For comparison, buckwheat noodles by the same method were also produced using the buckwheat flour of Comparative Examples 3-5.

1) Mixing conditions for buckwheat noodle dough Mixing the buckwheat flour shown in FIG. 7 into a mixer for preparing noodle dough for home use, gradually adding the amount of water shown in FIG. A buckwheat noodle dough was prepared.

2) Noodle making of soba noodles 1) All the prepared soba noodle dough was put into a household extrusion type small noodle making machine and extruded noodles using a die having a width of 1.6 mm.

3) Preparation of boiled buckwheat noodle The raw soba noodle prepared in 2) was boiled in boiling water for 3 minutes, then washed with cold water for a certain period of time to remove slime and the like, and a buckwheat noodle was prepared with a sensory evaluation bowl.

  Boiled buckwheat noodles were evaluated based on sensory evaluation of the appearance, hue, texture, taste, and fragrance of the boiled noodles by using five panelists. The evaluation results are shown as average values. For sensory evaluation, various raw noodles were simultaneously boiled in boiling water for 3 minutes and then washed with cold water for a certain period of time to remove noodles and the like.

  The results are shown in FIG. From this, the noodle making result of the dough of Test Examples 18-20 manufactured using the buckwheat flour preserved by the preservation method of the present invention is a good result in any evaluation items as compared with that of Comparative Examples 9-11. In particular, the noodle making result of Test Example 18 using buckwheat flour stored at a lower temperature with an oxygen scavenger was the best overall. On the other hand, in the soba noodles of Comparative Examples 9-11, the results of noodle making were generally poor, and the results of comparative examples using buckwheat flour having a higher storage temperature showed extremely bad results. The evaluation of the taste and aroma of noodles showed a tendency to rapidly decrease as the storage temperature of buckwheat flour increased.

  From the above results, by using the buckwheat flour preserved by the preservation method of the present invention, it becomes possible to almost completely suppress the decrease in the overall noodle-making result that occurs when the deteriorated buckwheat flour is used. It was revealed that the taste and fragrance deterioration of soba noodles can be remarkably suppressed. As a result, it has been found that the technique of the present invention makes it possible to store buckwheat flour in the state of freshly ground high quality for a long period of time, and it is possible to manufacture ground buckwheat noodles at any time. Moreover, it became clear that by using the buckwheat flour preserved by the preservation method of the present invention, 100% buckwheat noodles, which could not be produced conventionally, can be stably produced over a long period of time.

(Example 8: Production of biscuit using honami whole grain powder preserved by the method of the present invention and evaluation of suitability of the biscuit (preparing 150 g of whole grain powder))
In Example 8, biscuits were produced using the whole grain flour of FIG. 4 stored in various methods of the present invention in the following manner with the standard biscuit formulation shown in FIG. For comparison, biscuits were also produced by the same production method using the Kitahonami whole grain powder of Comparative Example 6.

1) Biscuit dough preparation conditions All raw materials with the composition shown in FIG. 8 were placed in a mixer bowl and mixed for an optimal time using a household food processor. The soot temperature was 26 ° C. ± 1 ° C.

2) Molding, die cutting and firing conditions Next, the mixed biscuit dough was combined into one lump and molded, die cut and fired under the following conditions to produce biscuits.
Molding: Die-cutting the biscuit dough collected into one lump into a dough of a certain height (5 mm) using a household roller: Die-cut the stretched biscuit dough with a circular die with a diameter of 6 cm, otherwise Baking to remove the dough: Align the die-cut dough on an iron plate at an appropriate interval and bake it in an oven at 180 ° C for 10 minutes

  Biscuits were evaluated by evaluating the dough state, appearance, internal phase, texture, taste and aroma during biscuit production by five panelists. These evaluations were carried out by cooling at room temperature for 1 hour after firing, and using a biscuit after storage in a polyethylene bag at 20 ° C. for 1 day, and using the average value as data.

  The results are shown in FIG. From this, the biscuits evaluation result of the dough of Test Examples 21 and 22 manufactured using the honami whole grain powder preserved by the preservation method of the present invention is equal to or better than any of the evaluation items of Comparative Example 12 In particular, the overall evaluation of the biscuits of Test Example 21 manufactured using the kitahon whole grain powder of Test Example 10 with very little deterioration was the best. On the other hand, in the biscuit of Comparative Example 12, the evaluation items other than taste and aroma were generally good, but the evaluation of the taste and aroma of the biscuit was considerably bad due to the effect of deterioration of the whole grain powder during storage. Due to the influence of the deteriorated whole grain powder, the taste was slightly bitter, and the aroma had a smell similar to the oxidized odor of fats and oils.

  From the above results, when using honami whole grain preserved by the preservation method of the present invention, the whole grain powder hardly deteriorates even after storage for 3 weeks. It became clear that a good taste and fragrant biscuits of the whole wheat flour were obtained. Moreover, it became clear by using the whole grain powder preserve | saved by the preservation | save method of this invention that the manufacture of the biscuit of 100% whole grain powder with the taste and the fragrance which was impossible to manufacture conventionally was attained.

Claims (7)

A method for preserving grain flour, characterized by storing grain flour immediately after milling in an aluminum laminate container or bag at -20 ° C or lower. The method for preserving cereal flour according to claim 1, wherein the cereal flour preservation temperature is -30 ° C or lower. The method for preserving grain flour according to claim 1 or 2, wherein the container or bag made of aluminum laminate is deoxygenated during grain flour preservation. The method for preserving grain flour according to claims 1 to 3, wherein the grain flour to be preserved is wheat flour, buckwheat flour, rye flour, barley flour or rice flour. The method for preserving grain flour according to claim 4, wherein the grain flour to be preserved is wheat flour or buckwheat flour. A cereal flour food produced using the cereal flour preserved by the method according to claim 1. The cereal flour food according to claim 6, wherein the cereal flour food produced using the cereal flour is breads, noodles or biscuits.

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