JP2023102054A - Production method of whole wheat flour - Google Patents

Abstract

To provide a production method of whole wheat flour with suppressed acridness.SOLUTION: As a pretreatment in the production method of whole wheat flour, the wheat grains before crushing are treated with acetate acid aqueous solution so that sodium acetate permeates though the wheat grains in the ratio of 0.005 pt.mass or more and 5 pts.mass or less to 100 pts.mass of the wheat grains.SELECTED DRAWING: None

Description

The present invention relates to a method for producing whole wheat flour.

Most commercially available wheat flour is manufactured by removing the wheat bran and germ during the milling process, but whole wheat flour that is ground without removing the bran or germ is also used.
Whole wheat flour is rich in vitamins, minerals, dietary fiber, etc., but contains bran and germ, so it has a bran odor and a harsh taste and lacks deliciousness.
In order to improve the bran odor, harshness, and rough texture on the tongue of whole wheat flour, for example,
After coarsely pulverizing the wheat grains, they are classified into fractions of less than a specific grain size and fractions of the grain size or more,
The fraction having the particle size or more is pulverized with an impact pulverizer, and the resulting pulverized product is classified again,
A method for producing whole wheat flour that is mixed with the fraction below the above-mentioned specific particle size is known (see, for example, Patent Document 1).
Moreover, after coarsely pulverizing wheat grains, they are classified into fractions having a particle size of less than a specific size and fractions having a size of more than the specified size.

JP 2007-61813 A JP 2007-82541 A

An object of the present invention is to provide a method for producing whole wheat flour with reduced harshness.

As a result of intensive studies to achieve the above object, the present inventors have found that whole wheat flour with reduced harshness can be obtained by permeating wheat grains with an aqueous sodium acetate solution before pulverizing them, and have completed the present invention.
Therefore, the present invention is a pre-pulverization treatment in a method for producing whole wheat flour, wherein 0.005 parts by mass or more and 5 parts by mass or less of sodium acetate per 100 parts by mass of wheat grains permeates the wheat grains before pulverizing the wheat grains.

Whole wheat flour with reduced harshness can be obtained by the method for producing whole wheat flour of the present invention.

The present invention will be described in detail below.
The present invention is a treatment performed before pulverization when producing whole wheat flour, and sodium acetate aqueous solution treatment is performed so that 0.005 parts by mass or more and 5 parts by mass or less of sodium acetate permeates the wheat grains with respect to 100 parts by mass of wheat grains before pulverizing the wheat grains.

Whole wheat flour can be obtained by removing contaminants from wheat grains as a raw material, and then pulverizing with or without adding water as necessary.
In commercial wheat flour, the bran (skin) is removed, but in whole wheat flour, the bran and germ are not removed.

In the present invention, sodium acetate aqueous solution treatment is performed so that 0.005 parts by mass or more and 5 parts by mass or less of sodium acetate permeates the wheat grains with respect to 100 parts by mass of wheat grains before pulverizing the wheat grains.
This treatment can be carried out by replacing part or all of the water used in the refining process of the milling process with an aqueous sodium acetate solution.
Alternatively, in the case of a small amount, for example, wheat grains and an aqueous solution of sodium acetate may be placed in a sealed container, shaken well, and allowed to stand at room temperature.
In any case, it is preferable to leave it in a sealed state to prevent drying.

The treatment time with the aqueous sodium acetate solution depends on the treatment environment, but if it is about room temperature, leaving it for 6 hours or more is sufficient.
The amount of the sodium acetate aqueous solution added to the wheat grains may be 1 part by mass or more and about 10 parts by mass with respect to 100 parts by mass of the wheat grains, depending on the concentration.
The sodium acetate aqueous solution may be added at once or may be added in several portions.
If the amount of sodium acetate is less than 0.005 parts by mass with respect to 100 parts by mass of wheat grains, the effect is not sufficiently obtained, and if it exceeds 5 parts by mass, although it has the effect of suppressing the harshness, it is not preferable because the unpleasant taste derived from sodium acetate is felt.
When sodium acetate is added after preparing the whole grains, even if the same amount of sodium acetate as in the present invention is used, the same acridity suppressing effect cannot be obtained.

The method of pulverizing the wheat grains treated with the sodium acetate aqueous solution may be the same as that for conventional whole wheat flour, and may be pulverized with, for example, an air current pulverizer, a pin mill, a roll pulverizer, a hammer mill, or the like.
The method of using the whole wheat flour obtained by pulverization is not particularly limited, and it can be used in the same manner as the conventional whole wheat flour.
Examples include bread, confectionery, takoyaki, okonomiyaki, hot cakes, and crepes.

EXAMPLES The present invention will be specifically described below with reference to Examples, but the present invention is not limited to these Examples.
[Examples 1 to 4, Comparative Example 1] Preparation of sodium acetate-treated whole grains 300 g of wheat grains were placed in a plastic bag, and the amount of sodium acetate shown in Table 1 was dissolved in 15 ml of water and added as an aqueous sodium acetate solution.
This was shaken well and allowed to stand at 20° C. for 16 hours in a sealed state.
The wheat grains were pulverized with a retch mill (14000 rpm, screen: 0.75 mm) to obtain whole wheat flour.
[Reference Example 1] Preparation of water-treated whole grains 300 g of wheat grains were placed in a plastic bag, 15 ml of water was added, and the mixture was treated and pulverized in the same manner as in [Example] to obtain whole wheat flour.

[Evaluation of acridity by bread-making test]
75 parts by mass of strong wheat flour, 25 parts by mass of the obtained whole wheat flour, 3 parts by mass of yeast, 0.1 parts by mass of yeast food, 5 parts by mass of sugar, 2 parts by mass of salt, 2 parts by mass of skimmed milk powder, and 67 parts by mass of water are mixed using a bread mixer (manufactured by SK Mixer Co., Ltd.: trade name "SK200") for 2 minutes at low speed, 3 minutes at medium speed, and 1 minute at high speed. Bread dough was prepared by kissing.
This bread dough was fermented for 60 minutes in an environment with a temperature of 27°C and a relative humidity of 75%.
This fermented dough was divided into pieces of 230 g per piece, and after benching for 20 minutes at room temperature, bread dough was molded using a molder (molding machine).
The molded dough was put into a baking mold (100 mm × 240 mm × 60 mm) and proof-fermented in an environment with a temperature of 38°C and a relative humidity of 85% until the dough expanded to the height of the baking mold.
After proofing, the baking mold was covered, placed in an oven preheated to 200°C, and baked at 200°C for 30 minutes to obtain bread.
After the obtained loaf of bread was cooled, it was placed in a resin bag, sealed, and allowed to stand overnight.
After that, it was sliced to a thickness of 18 mm, and acridity was evaluated by 10 panelists according to the following evaluation criteria.
The case of Reference Example 1 without sodium acetate was evaluated as a control (3 points).
<Egumi>
5 points Good without feeling acrid.
4 points Slightly good with almost no acridity.
3 points Normal 2 points Slightly harsh feeling and slightly bad 1 point Feeling harsh feeling and bad

[Comparative Example 2] When sodium acetate is added to bread dough In Example 3, sodium acetate was not added to the wheat grains before pulverization, and instead, the same amount of sodium acetate as used in Example 3 was dissolved in water for preparing bread dough. Evaluation was performed in the same manner as in Example 3 except that it was added.
If the amount of sodium acetate exceeds 5 parts by mass with respect to 100 parts by mass of wheat grains, an off-taste derived from sodium acetate becomes unsuitable, and therefore acridity was not evaluated.

Table 1 shows the obtained evaluation results (average values).

In Comparative Example 1, the amount of sodium acetate used was small and the result was not satisfactory.
Comparative Example 2, in which the sodium acetate was added during dough preparation rather than wheat grains, was not a satisfactory result.

Claims (1)

A pre-pulverization treatment in a method for producing whole wheat flour, which is a sodium acetate aqueous solution treatment so that 0.005 parts by mass or more and 5 parts by mass or less of sodium acetate permeates the wheat grains with respect to 100 parts by mass of wheat grains before pulverizing the wheat grains. Pre-pulverization of wheat whole grains characterized by being treated.