JP4347620B2 - Novel flour, flour preparations and secondary processed foods using the same - Google Patents

Description

＜評価基準＞ １０名の専門パネラーによる評価
不快な風味の有無
＋ ：感じられない （良好）
± ：わずかに感じられる ↓
− ：感じられる （悪い）
食味の総合評価 ：食感を主体に評価を行った。
＋＋ ：非常にソフトで口溶けも良好で、非常に好ましい（良好）
＋ ：ソフトで口溶けも良好で、好ましい ↓
± ：標準的な品質である ↓
− ：ぼそついて、口溶け劣り、品質劣る ↓
−− ：ぼそついて、口溶け悪く、品質悪い （悪い）
【００３７】
上記の通り、小麦全粒を最外部から精麦歩留り８５％以上９８％以下となるように精麦した後で、製粉して得られる小麦粉を用いることにより、容積に優れた品質良好なパンが得られる。実施例５に示す通り、本発明の小麦粉はミックス形態での使用も可能である。また実施例６に示す通り、製粉方法は任意に選択できることが確認された。
【００３８】
実施例７
実施例７は参考例である。
アメリカ産軟質冬小麦を予め水分量が１６重量％となるように調質を行い、さらに精麦前に小麦粒表面に１重量％（対調質後小麦）の加水を行った。次いで、グレイン・テスティング・ミルＴＭ−０５（株式会社サタケ製）を用いて最外部から重量で歩留り９５％となるように精麦した後、ブレーキング・グレーディング・ピュリフィケーション・リダクションの工程を有する製粉工程で粉砕処理し、小麦粉を得た。小麦粉の歩留り（対調質後小麦）は７９．１％であった。
この小麦粉を用いて、以下の配合および工程によりスポンジケーキを製造し、焼成後の重量と容積を測定して比容積を算出して評価した。またスポンジケーキの食味評価を併せて実施した。結果を表２に示す。
【００３９】
＜配合＞
小麦粉 １２０ ｇ
鶏卵 １４５ ｇ
砂糖（上白糖） １３５ ｇ
水 ３６ ｇ
＜工程＞
小麦粉以外の材料をミキサーを用いて泡立てた（比重：０．２６ｇ／ｍｌ）。次いで、三分の一量の水、篩った小麦粉、残りの水を順次加えて混ぜ合わせた。これを６号のケーキ型に流し込み１９０℃で３０分焼成を行った。
【００４０】
実施例８
実施例８は参考例である。
最外部から重量で歩留り９０％となるように精麦した以外は、実施例７と同様の工程にて、小麦粉を得た。小麦粉の歩留り（対調質後小麦）は７８．９％であった。この小麦粉を用いて、実施例７と同様にスポンジケーキを製造し、評価を行った。
【００４１】
比較例５
アメリカ産軟質冬小麦を予め水分量が１６重量％となるように調質を行った後、精麦処理することなく、実施例７と同様の製粉工程により粉砕処理し、小麦粉を得た。小麦粉の歩留り（対調質後小麦）は７９．１％であった。この小麦粉を用いて、実施例７と同様にスポンジケーキを製造し、評価を行った。
【００４２】
【表２】

※比容積＝容積／重量
＜評価基準＞ １０名の専門パネラーによる評価
不快な風味の有無
＋ ：感じられない （良好）
± ：わずかに感じられる ↓
− ：感じられる （悪い）
食味の総合評価：食感を主体に評価を行った。
＋＋：非常に滑らかで、かつ粘弾性もあり、
非常に好ましい （良好）
＋ ：非常に滑らかで、好ましい ↓
± ：標準的な品質である ↓
− ：滑らかさに劣り、品質劣る ↓
−−：滑らかさ、粘弾性に劣り、品質悪い （悪い）
【００４３】
上記の通り、小麦全粒を最外部から精麦歩留り８５％以上９８％以下となるように精麦した後で、製粉して得られる小麦粉を用いることにより、比容積が大きく品質良好なスポンジケーキが得られる。
【００４４】
実施例９
実施例９は参考例である。
実施例７で得られた小麦粉を用いて、以下の配合および工程によりクッキーを製造し、スプレッドファクター（広がり係数）によりクッキーの形状を評価した。またクッキーの食味評価を併せて実施した。結果を表３に示す。
＜配合＞
小麦粉 ２２５ ｇ
ショートニング ６４ ｇ
砂糖（上白糖） １３０ ｇ
食塩 ２．１ｇ
重曹 ２．５ｇ
ミルク溶液 ４０ ｇ
蒸留水 １６ ｇ
※ ミルク溶液 ： 脱脂粉乳２８．２ｇを蒸留水１５０ｍｌに溶かしたもの
＜工程＞
竪型ミキサーを用いてショートニング、砂糖、重曹を混ぜ合わせた後、食塩、ミルク溶液、蒸留水を加えさらに混ぜ合わせた。最後に小麦粉を加え、混ぜ合わせた後、７ｍｍの厚さの生地を調製し、内径６ｃｍのカッターで型抜きした。焼成は２０５℃で１０分間行った。
【００４５】
実施例１０
実施例１０は参考例である。
実施例８で得られた小麦粉を用いて、実施例９と同様にクッキーを製造し、評価を行った。
【００４６】
比較例６
比較例５で得られた小麦粉を用いて、実施例９と同様にクッキーを製造し、評価を行った。
【００４７】
【表３】

※スプレッドファクター（広がり係数）とは、焼成後のクッキーの広がりの程度を評価する指標で、次式により計算される。数値が大きいほど広がりが良好で形状が優れたクッキーである。
スプレッドファクター＝クッキー６枚の直径の平均（Ｗ）／クッキー６枚の厚さの平均（Ｔ）×１０
＜評価基準＞ １０名の専門パネラーによる評価
不快な風味の有無
＋ ：感じられない （良好）
± ：わずかに感じられる ↓
− ：感じられる （悪い）
食味の総合評価：食感を主体に評価を行った。
＋＋：非常にサクさがあり、非常に好ましい （良好）
＋ ：食感サクく良好で、好ましい ↓
± ：標準的な品質である ↓
− ：サクさが劣り、品質劣る ↓
−−：サクさが無く、品質悪い （悪い）
【００４８】
上記の通り、小麦全粒を最外部から精麦歩留り８５％以上９８％以下となるように精麦した後で、製粉して得られる小麦粉を用いることにより、焼成後に広がりが良好で形状に優れた品質良好なクッキーが得られる。
【００４９】
【発明の効果】
本発明により、優れた容積および／または形状の特徴を有する二次加工食品を製造するための小麦粉、およびそれを用いた小麦粉調製品、並びに優れた容積および／または形状の特徴を有する二次加工食品を提供することができる。[0001]
[Industrial application fields]
TECHNICAL FIELD The present invention relates to a novel flour having a characteristic of giving an excellent volume and / or shape to a secondary processed food, a flour preparation using the same, and a secondary processed food.
[0002]
[Prior art]
In conventional wheat milling, without removing the outer skin part (outer skin and seed coat) in advance, grinding is performed, and the endosperm and the outer skin part are separated in a multi-step process combining grinding and sieving. Manufacture.
That is, in the wheat milling process, the wheat grains are opened at the initial stage of grinding and the endosperm is taken out in the form of coarse particles, the outer skin and endosperm are separated, and then the coarse grain endosperm is finely ground. The process is roughly divided into processes for obtaining fine particles called ascending powder, and these processes are further divided into multiple stages. Then, the ascending flour obtained from each of the subdivided steps is grouped in consideration of factors such as the amount of ash, the amount of protein and its quality, and the secondary processability, thereby obtaining a product flour.
[0003]
In general, the quality of flour is ranked in order from the one with the lowest ash content to special flour, 1st flour, 2nd flour, etc. As the grade becomes lower, the contamination of the outer skin increases and the color of the flour becomes darker In addition, since the volume of the secondary processed food is reduced / or the shape is deteriorated, the quality of the flour is lowered. Further, for example, the quality of the secondary processed food of flour represented by bread and udon is influenced by the quality of the flour to be used. Therefore, higher grade flour with less contamination of the outer skin has been considered to have higher market value.
[0004]
As a means to improve the quality of flour instead of conventional milling methods, the yield of high-quality flour with low ash content can be achieved by separating the whole skin (the outer skin, seed coat and Aleuron layer) of the whole wheat and separating it from endosperm. Various methods for improvement have been studied (Patent Documents 1 to 4).
However, each method aims to improve the yield of flour with a small amount of ash, which is the quality standard of conventional flour, and it has not been possible to find a new feature with market value in the flour itself.
[0005]
In addition, a flour milling method (Patent Documents 5 to 7) for improving bread making aptitude and a flavor improving method for a bakery product (Patent Document 8) have been studied.
[0006]
[Patent Document 1]
JP 62-87250 A [Patent Document 2]
JP-A-63-119856 [Patent Document 3]
JP 63-143948 A [Patent Document 4]
JP-A-9-313955 [Patent Document 5]
Japanese Patent No. 3180934 [Patent Document 6]
Japanese Patent No. 3180929 [Patent Document 7]
JP 2000-33276 A [Patent Document 8]
Japanese Patent Laid-Open No. 2002-171
[Problems to be solved by the invention]
The present invention provides a flour having characteristics that give an excellent volume and / or shape to a secondary processed food that cannot be obtained by a conventional multistage roll milling method, that is, an excellent volume and / or shape. It is an object of the present invention to provide flour for producing a secondary processed food having the following characteristics, a flour preparation using the same, and a secondary processed food having excellent volume and / or shape characteristics.
[0008]
[Means for Solving the Problems]
The present inventors have found that in order to give a new quality value to wheat flour, a method for removing the outer skin and seed coat of the skin part of the wheat grain is important, and the present invention has been completed.
That is, as a result of intensive studies, the inventors have found that it is important to remove the outer skin and seed coat from the epidermis, and it is found that there is little need to control the ash content. It has been found that by removing 2 to 15% by weight from the outermost part, a flour having characteristics that give an excellent volume and / or shape to the secondary processed food can be obtained, and the present invention has been completed.
[0009]
In the prior art, barley processing has been attempted for the purpose of removing the outer skin and the Aleurone layer, but no new quality value has been found for flour. In general, it is difficult to completely peel and remove only the skin part of the whole wheat grain by the wheat processing. In addition, wheat grains that have been treated with wheat are different in the degree of wheat for each grain, and the remaining amount of the epidermis also varies, so it is necessary to carry out excessive wheat processing in order to sufficiently obtain the effect of reducing the amount of ash There was a problem that the yield of the final product flour was lowered.
[0010]
The present inventors have intensively studied for the purpose of efficiently removing the outer skin part of the whole wheat, and manage it by a process of performing a wheat polishing process for removing 2 to 15% by weight from the outermost part of the whole wheat grain. This made it possible to add new quality value to the flour. That is, it has been found that by removing 2 to 15% by weight from the outermost portion of the whole wheat grain in advance and then milling, flour having characteristics that give the secondary processed food an excellent volume and / or shape can be obtained. It was. More specifically, it is important to remove a part of the outer skin portion of the whole wheat grain, to incorporate the Aleurone layer into the flour side, and the amount to be removed is 2% by weight or more from the outermost part of the whole wheat grain. In practice, flour having the characteristics of giving an excellent volume and / or shape to a secondary processed food by controlling it by a process of performing barley processing to remove 2 to 15% by weight from the outermost part of the whole wheat grain I found out that
In addition, the secondary processed food using the wheat flour of the present invention has an excellent volume and / or shape, and also has a very good texture, and has been found to be a product with high commercial value.
[0011]
That is, the present invention provides a method for improving the volume of the mountain-shaped bread of the following (1) as compared with the case of using flour obtained by milling wheat grains that have been processed with wheat grains so that the yield of wheat grains exceeds 98%. The gist.
(1) A method for improving the volume of a mountain-shaped bread compared to the case of using flour obtained by milling wheat grains processed so that the yield of wheat grains exceeds 98%. A method characterized by using wheat flour obtained by milling wheat grains having an aleurone layer obtained by a barley treatment that removes 2 to 15% by weight from the outermost portion as an innermost portion or an outermost portion .
[0013]
Furthermore, this invention makes the summary the secondary processed food of following (5) or (6).
(5) A secondary processed food using the flour of any one of (1) to (3) above.
(6) A secondary processed food using the flour preparation of (4) above.
[0014]
DETAILED DESCRIPTION OF THE INVENTION
In the present invention, a subject to be polished is called “wheat whole grain”. Therefore, the wheat flour of the present invention uses the wheat grains obtained by removing the outermost part from the whole wheat grains. Wheat grain with the Aleurone layer removed from the outermost part of the outer skin, part of the outer skin composed of the outer skin, seed coat, and the Aleuron layer from the whole wheat grain, and the outermost inside of the whole wheat grain. It is obtained by performing a barley treatment that removes 2 to 15% by weight. According to Shigehisa Shibata and Toshiaki Nakae, “Knowledge of Flour Products” (Shoshobo), whole wheat (weight ratio (%) 100, ash (%) 1.8) is the outer skin (4, 5.0), seed coat (2.5, 8.0), and an epidermis part composed of an aleurone layer (6.5, 11.0), an endosperm (85, 0.7), and an embryo (2, 4.5). Flour using raw wheat grains with the Aleuron layer as the outermost innermost or substantially outermost as the raw wheat grain includes a step of performing a barley treatment to remove 2 to 15% by weight from the outermost whole wheat grains Is obtained. The process of performing the wheat polishing process that removes 2 to 15% by weight from the outermost part of the whole wheat grain refers specifically to the wheat polishing process in which the wheat yield is controlled to be 98 to 85%.
[0015]
By the milling method including the process of milling, that is, the process of performing the milling process so that the yield of the milled wheat becomes 98 to 85%, the outer skin of the whole wheat grains can be efficiently removed and cannot be obtained by the conventional milling process. High-quality wheat flour is obtained that imparts excellent volume and / or shape characteristics to the secondary processed food.
[0016]
The wheat flour of the present invention is a wheat grain obtained by treating whole wheat grains by the milling process and milling process, and by treating the wheat grains so that the yield of the wheat grains is 98 to 85% in the milling process, that is, the final wheat grains. It is a flour that imparts excellent volume and / or shape characteristics to a secondary processed food by milling wheat grains from which 2 to 15% by weight have been removed from the outside as raw wheat grains. Therefore, the wheat polishing process is not particularly defined as long as the whole wheat grains can be polished to 98 to 85%, and the milling process is not particularly limited as long as the wheat grains processed by milling can be pulverized. Is possible.
[0017]
As a specific method for obtaining the flour of the present invention, for example, a method using a milling system having both a mashing process and a roll pulverization process such as Satake's Peritech system, a mashing process using a masher and a conventional process There are a method in which a milling process using a multi-stage roll is used in combination, a method in which a wheat polishing process by a wheat mill and a grinding process by a general grinding machine are combined, and any of these methods can be used. Examples of typical pulverizers here include a stone mill, a hammer mill, a pin mill, a jet mill, and the like, which are appropriately selected according to the purpose and can be used in combination if necessary. it can.
[0018]
The barley processing in the barley process needs to be carried out so that the barley yield is 98% or less. If the barley yield is higher than this, the residual amount of the outer skin of the wheat grains after the barley increases, and the present invention is excellent. In addition, the effect of giving the volume and / or shape becomes insufficient, and an unpleasant flavor derived from the outer skin part is felt, which is not satisfactory in terms of quality. Moreover, since excessive wheat processing reduces the final yield of the flour that is the product, the industrially practical range is 85% to 98%, preferably 90% to 98% as the wheat polishing yield. It is desirable to use a barley processing.
[0019]
The wheat flour obtained by the present invention has high market value due to the characteristics that give the secondary processed food an excellent volume and / or shape, and is of higher quality than conventional wheat flour.
In addition, the secondary processed food using the wheat flour of the present invention has the characteristics of excellent volume and / or shape, and also has a very good texture and has an effect of increasing the commercial value. Of course, the flour obtained by the present invention can produce a secondary processed food by the same means as in the case of using conventional flour, and is not subject to any restrictions.
Furthermore, these features can also be obtained through the form of a flour preparation.
[0020]
The wheat flour preparation of the present invention is a mixture of auxiliary materials such as sugars, salts, starches, emulsifiers, enzyme agents, etc., as necessary, in addition to wheat flour, specifically bakery mix, confectionery mix , Tempura flour, fried flour, okonomiyaki flour, takoyaki flour, and other flour mix products.
[0021]
As a secondary processed food having excellent volume and / or shape characteristics of the present invention, it is a processed food using flour, specifically, various bakery products, confectionery, udon, Chinese noodles, pasta, okonomiyaki, Examples include takoyaki.
[0022]
[Action]
In order to efficiently remove the outer skin of the whole wheat grains, it was possible to add a new quality value to the flour by managing the wheat polishing process with the wheat yield. By milling the whole wheat from the outermost portion in advance so that the yield of the wheat flour becomes 98 to 85%, that is, after removing 2 to 15% by weight from the outermost portion of the whole wheat, the resulting wheat grain is milled Thus, a flour capable of imparting excellent volume and / or shape characteristics to the secondary processed food is obtained. The secondary processed food using the wheat flour has excellent volume and / or shape characteristics, and also has a very good texture, resulting in a product with high commercial value.
[0023]
【Example】
Hereinafter, the present invention will be described in detail with reference to examples. In addition, this invention is not limited at all by the following examples.
[0024]
Example 1
Canadian spring wheat was tempered in advance so that the water content was 16% by weight, and further 1% by weight (vs. tempered wheat) was added to the surface of the wheat grain before the milled wheat. Next, after milling so that the yield is 98% by weight from the outside using a wheat mill VCW2A (manufactured by Satake Co., Ltd.), it is pulverized in a milling process having braking, grading, purification, and reduction processes. Got the flour. The yield of wheat flour (vs. wheat after tempering) was 78.4%.
Using this flour, a mountain-shaped bread was produced according to the following composition and process, and the volume of the bread was measured and evaluated. In addition, bread taste was evaluated. The results are shown in Table 1.
[0025]
<Combination>
Flour 100 parts by weight yeast 2
East Food 0.1
Salt 2
Granulated sugar 4
Shortening 2
Water 70
<Process>
Mixing Materials other than shortening were added, and after mixing for 3 minutes at low speed and 2 minutes at medium speed, shortening was applied and mixed at low speed for 1 minute and 2 minutes at medium speed.
Soaking temperature 28 ℃
Floor time 90 minutes divided 220g
Molding, mold filling After roll molding with molder, U filling stuffer 38 ° C, relative humidity 85%, 60 minutes firing 215 ° C, 30 minutes [0026]
Example 2
Wheat flour was obtained in the same process as in Example 1 except that the wheat was refined so that the yield was 95% by weight from the outermost part. The yield of wheat flour (vs. wheat after tempering) was 78.3%. Using this flour, a mountain bread was produced in the same manner as in Example 1 and evaluated.
[0027]
Example 3
Wheat flour was obtained in the same process as in Example 1 except that the wheat was refined so that the yield was 90% by weight from the outermost part. The yield of wheat flour (vs. wheat after tempering) was 78.5%. Using this flour, a mountain bread was produced in the same manner as in Example 1 and evaluated.
[0028]
Example 4
Wheat flour was obtained in the same process as in Example 1 except that it was refined from the outermost portion so that the yield was 85% by weight. Yield of wheat flour (vs. wheat after tempering) was 78.0%. Using this flour, a mountain bread was produced in the same manner as in Example 1 and evaluated.
[0029]
Example 5
Using the wheat flour obtained in Example 3, a bakery mix having the following composition was prepared. Using this bakery mix, a mountain-shaped bread was produced according to the following steps, and evaluated in the same manner as in Example 1.
* Bakery mix
Wheat flour 84.9%
Shortening 5
Sugar 6
Salt 2
Nonfat dry milk 2
East Food 0.1
Total 100
<Process>
Using the cutter mixer, the said material was mixed uniformly and the bakery mix was manufactured.
[0030]
* Mountain type bread <Combination>
Bakery mix 100 parts by weight yeast 2
Water 68
<Process>
Mixing Low speed 3 minutes, Medium speed 4 minutes Upward temperature 28 ℃
Floor time 90 minutes divided 220g
Molding, mold filling After roll molding with molder, U filling stuffer 38 ℃, relative humidity 85%, 60 minutes firing 215 ℃, 30 minutes 【0031】
Example 6
In the same manner as in Example 1, after mashing the wheat so that the yield was 98% by weight from the outermost part, pulverization using a pin mill as a pulverizer and sieving were performed to obtain wheat flour. Yield of wheat flour (vs. wheat after tempering) was 82.9%. Using this flour, a mountain bread was produced in the same manner as in Example 1 and evaluated.
[0032]
Comparative Example 1
Canadian strong spring wheat was tempered in advance so that the water content was 16% by weight, and then pulverized by the same milling process as in Example 1 without pulverizing the wheat to obtain flour. The yield of wheat flour (vs. wheat after tempering) was 78.7%. Using this flour, a mountain bread was produced in the same manner as in Example 1 and evaluated.
[0033]
Comparative Example 2
Wheat flour was obtained in the same process as in Example 1 except that the wheat was refined so that the yield was 99% by weight from the outermost part. The yield of wheat flour (vs. wheat after tempering) was 78.5%. Using this flour, a mountain bread was produced in the same manner as in Example 1 and evaluated.
[0034]
Comparative Example 3
Using the flour obtained in Comparative Example 1, a bakery mix was prepared in the same manner as in Example 5. Using this bakery mix, a mountain bread was produced in the same manner as in Example 5 and evaluated.
[0035]
Comparative Example 4
After tempering Canadian strong spring wheat to a moisture content of 16% by weight in advance, without milling, pulverization using a pin mill as a pulverizer and sieving as in Example 6, Obtained flour. The yield of wheat flour (vs. wheat after tempering) was 82.3%. Using this flour, a mountain bread was produced in the same manner as in Example 1 and evaluated.
[0036]
[Table 1]

<Evaluation criteria> Evaluation by 10 specialist panelists Presence or absence of unpleasant flavor +: Not felt (good)
±: Slightly felt ↓
−: Felt (bad)
Comprehensive evaluation of taste: Evaluation was performed mainly on the texture.
++: very soft, good melting in the mouth, very favorable (good)
+: Soft, good melt in mouth, preferable ↓
±: Standard quality ↓
−: It ’s not good enough to melt in the mouth and poor in quality. ↓
−− ： Feeling, melting in mouth, poor quality (bad)
[0037]
As described above, after the whole wheat grains are refined from the outermost portion so that the yield of the wheat grains is 85% or more and 98% or less, by using the flour obtained by milling, bread with excellent volume and quality can be obtained. . As shown in Example 5, the flour of the present invention can be used in a mixed form. Moreover, as shown in Example 6, it was confirmed that the milling method can be arbitrarily selected.
[0038]
Example 7
Example 7 is a reference example.
American soft winter wheat was tempered in advance to a moisture content of 16% by weight, and 1% by weight (vs. tempered wheat) was added to the surface of the wheat grain before mashing. Next, the grain testing mill TM-05 (manufactured by Satake Co., Ltd.) is used to refine the wheat from the outermost part so that the yield is 95% by weight, followed by the steps of braking, grading, purification, and reduction. The wheat flour was obtained by pulverizing in the milling process. Yield of wheat flour (vs. wheat after tempering) was 79.1%.
Using this flour, a sponge cake was produced by the following composition and process, and the specific volume was calculated and evaluated by measuring the weight and volume after baking. Sponge cake taste was also evaluated. The results are shown in Table 2.
[0039]
<Combination>
120 g flour
145 g chicken eggs
Sugar (upper white sugar) 135 g
36 g of water
<Process>
Materials other than wheat flour were foamed using a mixer (specific gravity: 0.26 g / ml). Next, one third of water, sieved flour, and the remaining water were sequentially added and mixed. This was poured into a No. 6 cake mold and baked at 190 ° C. for 30 minutes.
[0040]
Example 8
Example 8 is a reference example.
Wheat flour was obtained in the same process as in Example 7, except that the wheat flour was milled so that the yield was 90% by weight from the outermost part. The yield of wheat flour (vs. wheat after tempering) was 78.9%. Using this flour, a sponge cake was produced in the same manner as in Example 7 and evaluated.
[0041]
Comparative Example 5
The American soft winter wheat was tempered in advance so that the water content was 16% by weight, and then pulverized by the same milling process as in Example 7 without pulverizing the wheat to obtain flour. Yield of wheat flour (vs. wheat after tempering) was 79.1%. Using this flour, a sponge cake was produced in the same manner as in Example 7 and evaluated.
[0042]
[Table 2]

* Specific volume = Volume / Weight <Evaluation criteria> Evaluation by 10 professional panelists Existence of unpleasant flavor +: Not felt (good)
±: Slightly felt ↓
−: Felt (bad)
Overall evaluation of taste: Evaluation was made mainly on the texture.
++: very smooth and viscoelastic,
Very good (good)
+: Very smooth and preferable ↓
±: Standard quality ↓
−: Inferior in smoothness and inferior in quality ↓
-: Inferior in smoothness and viscoelasticity, poor quality (bad)
[0043]
As described above, a sponge cake having a large specific volume and a good quality can be obtained by using wheat flour obtained by milling whole wheat from the outermost portion so that the yield of wheat flour is 85% or more and 98% or less. It is done.
[0044]
Example 9
Example 9 is a reference example.
Using the wheat flour obtained in Example 7, cookies were produced by the following formulation and process, and the shape of the cookies was evaluated by a spread factor. We also evaluated the taste of cookies. The results are shown in Table 3.
<Combination>
225 g flour
Shortening 64 g
130g sugar (upper white sugar)
2.1g of salt
Baking soda 2.5g
40 g milk solution
16 g distilled water
* Milk solution: 28.2g skim milk powder dissolved in 150ml distilled water <Process>
After shortening, sugar and baking soda were mixed together using a vertical mixer, salt, milk solution and distilled water were added and further mixed. Finally, flour was added and mixed, and then a dough with a thickness of 7 mm was prepared and punched out with a cutter having an inner diameter of 6 cm. Firing was performed at 205 ° C. for 10 minutes.
[0045]
Example 10
Example 10 is a reference example.
Cookies were produced in the same manner as in Example 9 using the wheat flour obtained in Example 8, and evaluated.
[0046]
Comparative Example 6
Cookies were produced in the same manner as in Example 9 using the wheat flour obtained in Comparative Example 5, and evaluated.
[0047]
[Table 3]

* Spread factor (spreading coefficient) is an index that evaluates the degree of spread of cookies after baking. The larger the number, the better the spread and the better the shape.
Spread factor = average diameter of 6 cookies (W) / average thickness of 6 cookies (T) × 10
<Evaluation criteria> Evaluation by 10 specialist panelists Presence or absence of unpleasant flavor +: Not felt (good)
±: Slightly felt ↓
−: Felt (bad)
Overall evaluation of taste: Evaluation was made mainly on the texture.
++: Very crisp and very favorable (good)
+: Good texture and good ↓
±: Standard quality ↓
-: Inferior in crispness and inferior quality
---: No crispness, poor quality (poor)
[0048]
As described above, after the whole wheat grains are refined from the outermost portion so that the yield is 85% or more and 98% or less, by using the flour obtained by milling, the quality is excellent in spreading and shape after firing. Good cookies are obtained.
[0049]
【The invention's effect】
According to the present invention, flour for producing a secondary processed food having excellent volume and / or shape characteristics, and a flour preparation using the same, and secondary processing having excellent volume and / or shape characteristics Food can be provided.

Claims (1)

It is a method to improve the volume of mountain-shaped bread compared to the case of using flour obtained by milling wheat grains processed so that the yield of wheat grains exceeds 98%, from the outermost part of the whole wheat as a raw material A method characterized by using wheat flour obtained by milling wheat grains having the outermost inner or outermost Aleurone layer obtained by the barley processing to remove 2 to 15% by weight.