JP4346502B2 - Flour composition - Google Patents

Description

  The present invention relates to a wheat flour composition with a high nutritional value and a high quality secondary processed product.

  Wheat is composed of a skin part, an endosperm part and an embryo part composed of pericarp, seed coat, pearl core layer and aleurone layer. Originally, wheat flour was so-called “whole wheat flour” obtained by directly pulverizing wheat with a mill such as a stone mill. Since the whole wheat flour contains a skin part of about 20% by mass, the secondary processed product using this as a raw material is not satisfactory in terms of quality such as appearance, texture and flavor. For the purpose of improving the stable supply of flour and improving the quality of secondary processed products, a milling method has been established that effectively separates the endosperm part from other parts and crushes only the endosperm part. The quality of secondary processed products made from fresh wheat flour was greatly improved. However, the endosperm part has a problem that the nutritional value of the wheat flour is lower than that of the whole wheat flour because the content of vitamins and minerals is small. Therefore, methods for separating, recovering and effectively using the protein-rich and vitamin-rich categories in wheat have been studied.

  Various methods of recovering wheat bran from wheat bran have been proposed as methods for separating and recovering the protein-rich and vitamin-rich sections in wheat. For example, after pulverizing wheat bran to obtain paste cell particles and pericarp-seed coat particles of a specific particle size, these particles are electrostatically charged and fractionated by the difference in charge (see Patent Document 1) or wheat A method is known in which after bran is pulverized to 500 μm or less, fine particles of 30 μm or less are removed and then classified by an air classifier to separate into a high protein section and a high dietary fiber section (see Patent Document 2).

However, since these methods use wheat bran as a starting material, there is a problem that the skin is mixed and the quality of the secondary processed product is deteriorated. Furthermore, the former method requires a special electrostatic separator. Necessary and the charge of the dry powder is accompanied by danger such as dust explosion. On the other hand, the latter method requires complicated work steps of pulverization, sieving and classification twice.
JP-T 61-501829 Japanese Patent Laid-Open No. 1-206962

  Therefore, as a result of various investigations on the flour composition that provides a high quality secondary processed product with high nutritional value, the present inventor does not use wheat bran but uses flour containing a specific amount of magnesium. As a result, the inventors have found that the object of the present invention can be achieved, and completed the present invention.

That is, the present invention is a flour composition for breads, confectionery, noodles or batter mix, and contains a flour having a magnesium content of 500 mg / 100 g or more. Further, the present invention comprises pulverizing wheat flour having a magnesium content of 200 mg / 100 g or more, reducing the median diameter to 50 μm or less, and classifying and fractionating a fraction having a particle size of 70 μm or less. This is a method for producing 100 g or more of flour. Furthermore, this invention is the secondary processed product manufactured using the flour composition containing the flour whose magnesium content is 500 mg / 100g or more.

  When a flour composition containing a wheat flour having a magnesium content of 500 mg / 100 g or more according to the present invention is used, a secondary processed product having high nutritional value and good quality such as appearance, texture, and flavor can be produced. it can. In addition, according to the method for producing flour according to the present invention, flour having a magnesium content of 500 mg / 100 g or more can be efficiently produced.

  The present invention is a flour composition containing a flour having a magnesium content of 500 mg / 100 g or more. In the case of wheat flour having a magnesium content of less than 500 mg / 100 g, the amount of vitamins and minerals is not sufficient, and a secondary processed product with good quality cannot be obtained. Magnesium can be quantified by atomic absorption.

  Wheat flour having a magnesium content of 500 mg / 100 g or more is obtained by pulverizing wheat flour having a magnesium content of 200 mg / 100 g or more, reducing the median diameter to 50 μm or less, and classifying to obtain a fraction having a particle size of 70 μm or less. be able to.

  As the wheat flour having a magnesium content of 200 mg / 100 g or more, for example, a wheat flour fraction containing 200 mg / 100 g or more of magnesium from fractions collected in each step of milling, sieving, finishing, etc. Of these, 4-6 mass% of the peels and seed coats are peeled and removed from the wheat grains using a product belonging to the grade of "powder flour" or a wheat mill or rice mill, and then 4-6 mass by further peeling treatment. % Of the peeled part is collected.

  The wheat flour having a magnesium content of 200 mg / 100 g or more is pulverized so that the particle size of the pulverized flour is 50 μm or less, preferably 30 μm or less. If the particle size of the pulverized wheat flour exceeds the median diameter of 50 μm, it is not preferable because the wheat flour having a magnesium content of 500 mg / 100 g or more cannot be efficiently collected during classification. Various pulverizers can be used as the pulverizing means. For example, a turbo mill or a blade mill is used. The median diameter of 50 μm or less means that the particle diameter becomes 50 μm or less when the cumulative frequency of flour reaches 50%.

Various classifiers can be used to classify the wheat flour pulverized to a median diameter of 50 μm or less, but an air classifier is particularly preferable from the viewpoint of classification efficiency. This air classification is a classification means in which finely pulverized powder is placed in a gas flow and the difference between the particle size and true specific gravity of the powder particles is utilized using an air flow and centrifugal force. Specifically, it is desirable to use a rotary air classifier as described in JP-A-59-4477. When classifying using this rotary air classifier, it is preferable to rotate the classifying rotor at 2,500 to 6,000 revolutions / minute and to carry out air flow at 1.0 to 2.0 m ³ / minute.

  Wheat flour pulverized to a median diameter of 50 μm or less is classified, and a fine powder section having a particle size of 70 μm or less, preferably 30 μm or less is separated to obtain wheat flour having a magnesium content of 500 mg / 100 g or more. The particle size of 70 μm or less means that the particle size of 90% by mass or more of wheat flour is 70 μm or less. A particle size of 30 μm or less has the same meaning.

  It is possible to obtain a flour composition for breads, confectionery, noodles, batter mix, etc. by blending wheat flour having a magnesium content of 500 mg / 100 g or more thus obtained with flour or starch such as wheat flour. it can. For example, when preparing a flour composition for breads, a flour having a magnesium content of 500 mg / 100 g or more is blended with strong wheat flour or rye flour. When preparing a wheat flour composition for confectionery, a wheat flour having a magnesium content of 500 mg / 100 g or more is blended in a medium strength flour or a thin flour. When preparing a wheat flour composition for noodles, a wheat flour having a magnesium content of 500 mg / 100 g or more is blended with strong wheat flour, medium wheat flour or durum semolina. When preparing a wheat flour composition such as a batter mix, a wheat flour having a magnesium content of 500 mg / 100 g or more is blended in a thin wheat flour or starch.

  The blending amount of the wheat flour having a magnesium content of 500 mg / 100 g or more is 1 to 50 parts by mass, preferably 5 to 25 parts by mass, more preferably 10 to 20 parts by mass with respect to flour or starch such as wheat flour. By using this flour composition, it is possible to obtain a secondary processed product which is rich in nutritional value and excellent in appearance, texture and flavor.

  Secondary processed products include breads, noodles, confectionery and fried foods. Breads are breads, rolls, French breads, Danish pastries, pizzas, fried breads, etc., produced using a flour composition for breads. Noodles include udon, hiyagigi, somen, Chinese noodles, buckwheat, pasta, dumplings, spring roll skins, etc., produced using a wheat flour composition for noodles. The confectionery is a bun, a castella, a cake, a cookie, a pie, a biscuit, a cracker or the like manufactured using a flour composition for confectionery. The deep-fried foods are tempura, fried food, fried food, fritters and the like produced using a flour composition for batter mix.

  The obtained secondary processed product is not only rich in proteins, vitamins and minerals, but also enriched in γ-aminobutyric acid (hereinafter referred to as “GABA”). GABA is a natural amino acid and is preferably enriched in foods because it has effects such as improving blood flow in the brain, lowering blood pressure, and maintaining mental stability.

  When a secondary processed product is produced using glutamic acid together with the flour composition of the present invention, the amount of GABA enrichment is increased, which is preferable. Glutamic acid can be added up to 0.5% by weight based on the flour composition. Even if the addition amount of glutamic acid is more than 0.5% by mass, the GABA enrichment amount hardly increases.

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

Example 1
Wheat flour (“Kougame” Nisshin Flour Milling Co., Ltd., trade name, magnesium content 385 mg / 100 g) was pulverized with a turbo mill to prepare wheat flour having a median diameter of 15 μm. This flour is supplied to Turbo Classifier TC-15N (Nisshin Engineering Co., Ltd.) at a rate of 1 kg / hour, the classification rotor is rotated at 3,000 rpm, and the air volume is 1.5 m ³ / min. Classification was performed, and wheat flour having a particle size of 25 μm or less was collected. The magnesium content of this flour was 588 mg / 100 g.

Example 2
Wheat was peeled with a rice mill and 5% by mass of the peels and seed coats were removed, and then further exfoliated to obtain 5% by mass of the separated portion (magnesium content 400 mg / 100 g) in a turbo mill. By pulverizing, wheat flour having a median diameter of 20 μm was prepared. This wheat flour was classified under the same conditions as in Example 1, and wheat flour having a particle size of 22 μm or less was collected. The magnesium content of this flour was 917 mg / 100 g.

Example 3
A wheat flour fraction having a magnesium content of 375 mg / 100 g collected at a mill was pulverized with a turbo mill to prepare wheat flour having a median diameter of 18 μm. This wheat flour was classified under the same conditions as in Example 1, and wheat flour having a particle size of 28 μm or less was collected. The magnesium content of this flour was 770 mg / 100 g.

Examples 4-5, Comparative Examples 1-2
For each 100 parts by weight of the flour composition shown in Table 1, 3 parts by weight of raw yeast, 1.5 parts by weight of salt, 12 parts by weight of sugar, 3 parts by weight of skim milk powder, 15 parts by weight of whole egg and 50 parts by weight of water Table roll bread was prepared by the following manufacturing process.
The obtained table roll bread was evaluated according to the evaluation criteria shown in Table 2 by 10 panelists. The results are as shown in Table 3.

Production process (1) Mixing: Mix in a mixer for 3 minutes at low speed (98 times / minute), then mix for 4 minutes at medium speed (180 times / minute), then add 15 parts by weight of margarine and mix for 5 minutes at medium speed. (Climbing temperature 25 ° C)
(2) Fermentation: 60 minutes (temperature 27 ° C., humidity 75%) 30 minutes after punching (3) Division: 40 g / piece (4) Bench time: 15 minutes (room temperature)
(5) Molding: Table roll molding (6) Proof: 45 minutes (temperature 38 ° C, humidity 80%)
(7) Firing: 10 minutes (temperature 210 ° C.)

  From the above results, the table roll bread manufactured using the flour composition containing the wheat flour having a magnesium content of 500 mg / 100 g or more has a high nutritional value comparable to the table roll bread manufactured using the whole wheat flour. In addition, it was found that the quality is not inferior to that of table roll bread produced using strong wheat flour.

Example 6
A flour composition was obtained by blending 80 parts by weight of strong flour and 20 parts by weight of the flour of Example 2. 100 parts by weight of this wheat flour composition, 3 parts by weight of raw yeast, 1.5 parts by weight of salt, 12 parts by weight of sugar, 3 parts by weight of skim milk powder, 15 parts by weight of whole egg and 50 parts by weight of water Table rolls were prepared by the same manufacturing process as in No. 4.
The obtained table roll bread was rich in vitamins and minerals, large in volume, and excellent in appearance, internal phase, touch, texture and flavor.

Example 7
A flour composition was obtained by blending 80 parts by weight of strong flour and 20 parts by weight of the flour of Example 3. 100 parts by weight of this wheat flour composition, 3 parts by weight of raw yeast, 1.5 parts by weight of salt, 12 parts by weight of sugar, 3 parts by weight of skim milk powder, 15 parts by weight of whole egg and 50 parts by weight of water Table rolls were prepared by the same manufacturing process as in No. 4.
The obtained table roll bread was rich in vitamins and minerals, large in volume, and excellent in appearance, internal phase, touch, texture and flavor.

Examples 8-15, Comparative Examples 3-4
For 100 parts by weight of each flour composition shown in Table 4, 2.2 parts by weight of raw yeast, 2 parts by weight of salt, 6 parts by weight of sugar, 2 parts by weight of skim milk powder, 0.1 part by weight of yeast food and Table 5 Each of the amounts of water shown in 1 was blended, and bread was prepared by the following manufacturing process.
The obtained bread was evaluated according to the evaluation criteria shown in Table 6 by 10 panelists. The results are as shown in Table 7.

Production process (1) Mixing: Put in a mixer, mix for 2 minutes at low speed (98 times / minute), then mix for 5 minutes at medium speed (180 times / minute), then add shortening and mix for 5 minutes at medium speed (Peeling temperature 27 ° C).
(2) Fermentation: 50 minutes (temperature 27 ° C., humidity 75%) 55 minutes after punching (3) Division: 210 g / piece (4) Bench time: 25 minutes (room temperature)
(5) Molding: Pullman molding (6) Proof: 38 minutes (temperature 38 ° C, humidity 85%)
(7) Firing: 38 minutes (temperature 210 ° C.)

  From the above results, the bread produced using a flour composition containing a flour having a magnesium content of 500 mg / 100 g or more has a high nutritional value comparable to that produced using whole wheat flour, And it turned out that it is the high quality which is not inferior to the bread produced using strong wheat flour.

Examples 16-20
Each flour composition shown in Table 8 was used for water mixing (28%) and mixing. Mixing was performed with a ITAPAST pasta machine at low speed (50 rpm) for 15 minutes. The kneaded dough was continuously extruded with the same pasta machine (die outer diameter 1.8 mm, -608 mmHg). The long pasta was dried at an average temperature of 60 ° C. (maximum temperature: 74 ° C.) and an average relative humidity of 65% for 11 hours. The obtained long pasta was boiled so that the yield was 250%, and evaluated by the evaluation criteria shown in Table 9 by 10 panelists. The results are as shown in Table 10.

  From the above results, long pasta produced using a wheat flour composition containing wheat flour having a magnesium content of 500 mg / 100 g or more had high nutritional value and good elasticity, stickiness and hardness.

Examples 21-23
100 parts by mass of sugar, 100 parts by mass of egg and 40 parts by mass of water were blended with 100 parts by mass of each flour composition shown in Table 11, and a sponge cake was prepared by the following production process. The obtained sponge cake was evaluated according to the evaluation criteria shown in Table 5 by 10 panelists. The results are as shown in Table 12.

Production process (1) Mixing: After loosening the whole egg, soak in a 30 ° C hot water bath and add sugar. Repeat high speed (295 times / min) and medium speed (190 times / min) to foam and make seeds uniform. Gradually add 30 ° C hot water. Add the sifted flour composition and mix with chamomile.
(2) Firing: 320 g of dough is put in a mold and fired at 190 ° C. for 30 minutes.

  From the above results, the sponge cake manufactured using the flour composition containing the flour having a magnesium content of 500 mg / 100 g or more has a high nutritional value, a large volume, a rich flavor and a sweet aroma, and a texture. It had a good mouthfeel, melted well, had no roughness, and had good quality.

Examples 24-27
Powdered flour is sprinkled on the potatoes, and is applied to a batter solution consisting of 1.5 parts by mass of baking powder and 150 parts by mass of water for 100 parts by mass of each flour composition shown in Table 13, and kept at 170 ° C. for 3 minutes. Fried potato tempura was obtained. The obtained tempura was cooled for 30 minutes and then evaluated according to the evaluation criteria shown in Table 14. The results are as shown in Table 15.

  From the above results, the tempura produced using a flour composition containing a wheat flour having a magnesium content of 500 mg / 100 g or more had good crunchiness and crunchiness.

Examples 28-30
A flour composition was obtained by blending 85 parts by weight of strong flour and 15 parts by weight of the flour of Example 1. After adding glutamic acid in the amount shown in Table 16 to the flour composition, 100 parts by weight of the flour composition, 3 parts by weight of raw yeast, 1.5 parts by weight of salt, 12 parts by weight of sugar, and 3 parts by weight of skim milk powder. Part, yeast food 0.1 part by weight, whole egg 15 parts by weight, and water 54 parts by weight, respectively, and a table roll bread was prepared by the following manufacturing process.
The GABA content of the obtained table roll was measured. The results are as shown in Table 17.

Production process (1) Mixing: Mix in a mixer for 3 minutes at low speed (98 times / minute), then mix at medium speed (180 times / minute) for 4 minutes, then add 15 parts by weight of shortening and mix for 2 minutes at medium speed (Climbing temperature 27.5 ° C)
(2) Fermentation: 90 minutes (temperature 27 ° C, humidity 75%) 30 minutes after punching (3) Division: 40 g / piece (4) Bench time: 20 minutes (room temperature)
(5) Molding: Table roll molding (6) Proof: 65 minutes (temperature 38 ° C, humidity 80%)
(7) Firing: 10 minutes (temperature 210 ° C.)

  From the above results, the table roll bread manufactured using glutamic acid together with the flour composition containing the wheat flour having a magnesium content of 500 mg / 100 g or more is further enriched with GABA than the table roll bread manufactured using only the flour composition. It was.

Claims (3)

A flour composition for breads, confectionery, noodles or batter mix, wherein the flour composition contains a flour having a magnesium content of 500 mg / 100 g or more.   A wheat flour having a magnesium content of 500 mg / 100 g or more is obtained by pulverizing wheat flour having a magnesium content of 200 mg / 100 g or more to a median diameter of 50 μm or less and then classifying and fractionating a fraction having a particle size of 70 μm or less. Production method.   The secondary processed product manufactured using the flour composition of Claim 1.