JP4841360B2 - Production method of whole wheat flour - Google Patents

Description

  The present invention relates to a method for efficiently producing whole wheat flour that is excellent in secondary processing suitability and has good appearance, flavor and texture in secondary processed products.

  In recent years, due to an increase in health consciousness, there is an increasing demand for wheat whole grains having a unique flavor derived from bran, including bran and germ rich in dietary fiber, vitamins and minerals. Conventionally, this whole wheat flour has been produced by coarsely pulverizing wheat grains (raw wheat) as they are, or after coarsely pulverizing and then further pulverizing. However, bran is difficult to grind, and the resulting whole grain contains a lot of large bran fragments. There was a problem of being inferior. In addition, when the coarsely pulverized wheat grain is further pulverized, the texture of the tongue is improved to some extent, but it is difficult to finely pulverize the bran, so that a relatively large bran portion remains. Furthermore, if the pulverization is attempted, the endosperm fraction is excessively pulverized. For this reason, since the damage of starch and gluten in the whole grain powder obtained becomes large, the secondary processed product using this has a defect that it is inferior in quality.

  As an improvement method thereof, there is a method of using an air flow type pulverizer (Air Attrition Mill) for pulverizing wheat grains, and after pulverizing the wheat grains, returning a fraction larger than about 150 μm to the air flow type pulverizer and repeating the pulverization. It has been proposed (see Patent Document 1). However, the pulverizing means in this method pulverizes by collision of particles caused by an air flow, and thus there is a problem in terms of pulverization efficiency. In addition, after grinding the wheat grain, the fraction larger than about 150 μm is returned to the air-flow-type grinding machine again to repeat the grinding, so that there is a disadvantage that the starch and gluten in the resulting whole grain are greatly damaged. there were.

  In addition, as shown in FIG. 1, after the wheat grains are selected and tempered, they are pulverized by a mill several times to separate them into fine flour fractions and coarse bran and germ fractions. A method of producing a whole wheat flour by pulverizing the fraction consisting of the above and then mixing with the wheat flour fraction (see Patent Document 2), and the whole wheat flour produced by the method has already been marketed. However, this method does not improve the pulverization efficiency so much, and further pulverization causes damage to starch and gluten. For this reason, when breads are produced using this whole wheat flour, the moisture content in the dough will also be low, and the amount of water absorption will increase but the sag of the dough will increase. It is bad and the quality of bread is inferior, and secondary workability is poor, and it is difficult to say that the quality of the secondary processed product is satisfactory. Patent Document 2 describes that a fraction consisting of coarse bran and embryo is sterilized by heat generated in the fine grinding process, but does not mention anything about heat-moisture treatment.

  On the other hand, in Patent Document 3, after the raw wheat grains are heat-treated with steam or the like to suppress the enzyme activity of the grains, the endosperm part and the non-endosperm part including bran are separately pulverized and then mixed together. Is described. Patent Document 4 describes that raw wheat is milled by a conventional method and separated into a bran classification, a germ classification, and a flour classification, and then the bran classification is roasted and pulverized. However, in the method of directly heating the grain itself as described in Patent Document 3, it is difficult to control the heat treatment, the heating becomes excessive, and the structure of gluten and starch in the flour is easily damaged. In the method of roasting bran as described in No. 4, the structure of gluten and starch contained therein is damaged. For this reason, it is thought that the whole grain powder obtained by these methods has a problem in terms of secondary workability.

Canadian Patent No. 2, 141, 974 International Publication No. 2005/058044 Pamphlet Japanese Examined Patent Publication No. 62-16621 JP 2001-204411 A

  An object of the present invention is to provide a method for efficiently producing whole wheat flour having excellent secondary processability and having good appearance, flavor and texture in the secondary processed product.

  As a result of intensive studies to solve the above problems, the present inventors coarsely pulverized wheat grains, and then classified and separated into a fraction less than a specific particle size and a fraction larger than the particle size, The above-mentioned fraction is subjected to wet heat treatment and then pulverized with an impact pulverizer, and the resulting finely pulverized product is classified again and mixed with a fraction having a particle size less than the above specific particle size. The present inventors have found that a secondary processed product that is excellent in secondary processability and that has been manufactured using the same has a good appearance, flavor and texture, and has completed the invention.

That is, this invention solves the said subject by providing the manufacturing method of the whole wheat flour characterized by including following process (1)-(6).
(1) After the raw wheat is carefully selected according to a conventional method, without hydration and tempering, roll-type grinding is performed twice or once , and then impact-type grinding is performed to coarsely pulverize the raw wheat (2) The coarsely pulverized product obtained in step (1) is divided into a fine powder fraction having an average particle size of less than 150 μm to less than 200 μm and a coarse powder fraction having an average particle size of 150 μm to 200 μm (however, the average of this coarse powder fraction) The particle size is larger than the average particle size of the former fine powder fraction) (3) The coarse powder fraction obtained in step (2) is placed in a closed container into which saturated steam is introduced. Step of wet heat-treating at a temperature of 85 to 98 ° C. for 1 to 60 seconds (4) Step of subjecting the fraction heat-heat treated in step (3) to impact-type fine pulverization (5) In step (4) From the finely pulverized product, a fine powder fraction having an average particle size of less than 150 μm to less than 200 μm A step of separating and returning the remaining coarse particle fraction having an average particle size of 150 μm or more to 200 μm or more to step (4) (6) A fine powder fraction having an average particle size of less than 150 μm to less than 200 μm obtained in step (2) And a step of mixing the fine powder fraction having an average particle size of less than 150 μm to less than 200 μm obtained in step (5)

In the method of the present invention, the average particle size of the fine powder fraction is usually less than 150 μm to less than 200 μm, preferably less than 150 μm to less than 180 μm, more preferably less than 150 μm. When classifying the pulverized product with a sieve, the sieve opening to be used is usually 150 to 200 μm, preferably 150 to 180 μm, more preferably 150 μm. When classifying the pulverized product with an air classifier, the air flow rate, the type and speed of the classification rotor are adjusted as appropriate, and the fine particle fraction having an average particle size of less than 150 μm to less than 200 μm, and the average particle size of 150 μm to 200 μm. The coarse powder fraction (however, the average particle size of this coarse powder fraction is larger than the average particle size of the former fine powder fraction).
Therefore, the wheat pulverized product has a fine powder fraction having an average particle size of less than 150 μm to less than 200 μm, preferably a fine powder fraction of less than 150 μm to less than 180 μm, more preferably a fine powder fraction of less than 150 μm, and an average particle size of 150 μm to 200 μm. Of the coarse powder fraction (however, the average particle size of the coarse powder fraction is larger than the average particle size of the former fine powder fraction), preferably a coarse powder fraction of 150 μm to 180 μm, more preferably 150 μm It is separated into the above coarse powder fraction.
The present invention also relates to whole wheat flour produced by the above-described method and various secondary processed products using the same.

  According to the method for producing whole wheat flour of the present invention, the average particle size is less than 150 μm to less than 200 μm, preferably less than 150 μm to less than 180 μm, more preferably less than 150 μm, and the starch and gluten contained therein are less damaged. It is possible to efficiently produce a whole grain powder in which bran (outer skin) is finely pulverized. The whole wheat flour obtained by the method of the present invention is not only rich in nutrients such as dietary fiber, vitamins and minerals, but also the outer skin part is finely pulverized and various enzymes such as amylase and protease are inactivated in the outer skin part. In addition, since the activity is reduced, the secondary processability is excellent, and the secondary processed product produced using this has a good taste and texture, so that it can be used for breads, confectionery, noodles, etc. It is very useful as a raw material for next processed products. For example, when used for the production of breads, the workability during production is improved, and the resulting breads are also excellent in internal phase, appearance, texture and flavor.

  Hereinafter, the preferable embodiment is demonstrated about the manufacturing method of the whole wheat flour of this invention.

First, in the step (1), the raw wheat is carefully selected according to a conventional method and then hydrolyzed and refined and coarsely pulverized, or coarsely pulverized as it is without being hydrolyzed and tempered. It is preferable to coarsely pulverize. This coarse pulverization treatment may be subjected to roll-type pulverization or impact-type pulverization, but is preferably performed by a combination of roll-type pulverization and impact-type pulverization. In that case, after performing roll-type pulverization, impact-type pulverization is performed. Preferably it is done. Roll milling is performed multiple times in multiple stages in normal milling, but in the present invention, it is preferably 2 times or less, more preferably only once. The crusher used for impact crushing is not particularly limited as long as it crushes by mechanical impact between the impact plate and the rotating rotor. For example, a turbo mill, a blade mill or the like is used. Is preferably used.
The degree of this coarse pulverization treatment varies depending on whether or not the raw wheat is hydrated or tempered, but generally the proportion of fine powder fractions having an average particle size of less than 150 μm to less than 200 μm is 50 to 80% in the classification of the next step. For example, when classification is performed with a sieve, it is preferable that the fraction of fine powder passing through the sieve be 60 to 75%, and 65 to 70%. It is more preferable to carry out.
In this step, when the coarse pulverization process is performed by a combination of roll pulverization and impact pulverization, the pulverization efficiency of raw wheat is good. Moreover, it is preferable to coarsely pulverize the raw material wheat without adding water or tempering, and the pulverization efficiency is further improved.

Next, in step (2), the coarsely pulverized product obtained in step (1) is classified into a fine powder fraction having an average particle size of less than 150 μm to less than 200 μm and 150 μm to 200 μm by classification with a sieve or air classifier. The above coarse powder fraction (however, the average particle size of this coarse powder fraction is larger than the average particle size of the former fine powder fraction), preferably a fine powder fraction of less than 150 μm to less than 180 μm and 150 μm or more to 180 μm The above coarse powder fraction is more preferably separated into a fine powder fraction of less than 150 μm and a coarse powder fraction of 150 μm or more.
When performing this process with a sieve, the sieve uses a sieve having an opening of 150 to 200 μm, preferably 150 to 180 μm, more preferably 150 μm. Therefore, in the step (2), the pulverized wheat flour remains on the sieve with a fine particle fraction having a particle size of less than 150 μm to less than 200 μm, preferably less than 150 μm to less than 180 μm, more preferably less than 150 μm, passing through the sieve. It is separated into a coarse powder fraction having a particle size of 150 μm or more to 200 μm or more, preferably 150 μm or more to 180 μm or more, more preferably 150 μm or more.
Moreover, when performing by an air classifier, it is preferable to use the classifier which can isolate | separate a coarse powder fraction and a fine powder fraction with a particle size of 150-200 micrometers as a boundary. An example of such an air classifier is a turbo classifier (trade name) manufactured by Nissin Engineering Linear Co., Ltd.

Next, in the step (3), the coarse powder fraction obtained in the step (2) is wet-heat treated. This wet heat treatment is performed so as to inactivate various enzymes such as amylase and protease as long as the starch contained in the coarse powder fraction is not damaged. Usually, it is carried out by retaining the product at a product temperature of 85 to 98 ° C., preferably 90 to 95 ° C. for 1 to 60 seconds, preferably 5 to 30 seconds, in a closed container into which water vapor is introduced. Preferably, it introduce | transduces into the apparatus described in patent 2784505, introduce | transduces saturated water vapor | steam, and retains a fraction so that it may become said temperature and time. Thus, by wet-heat-treating the coarse powder fraction, the coarse powder fraction is easily pulverized in the next step.

Next, in step (4), the wet-heat treated fraction in step (3) is further subjected to impact-type fine pulverization and pulverized. The degree of this fine pulverization treatment is preferably performed so that the proportion of fine powder fractions having an average particle size of less than 150 μm to less than 200 μm is about 80 to 100% in the classification of the next step, and is preferably 90 to 100%. It is more preferable to carry out. For example, when classifying with a sieve, it is preferable to carry out so that the ratio of the fine fraction passing through the sieve is 80 to 100%, and more preferably 90 to 100%.
When classifying the next step with an air classifier, it may be subjected to impact type fine pulverization, and then the pulverized product may be supplied to an air classifier, and pulverization and classification using an impact type fine pulverizer with a built-in air classifier. However, it is preferable to perform pulverization and classification using an impact fine pulverizer with a built-in air classifier from the viewpoint of equipment and cost.

Next, in the step (5), in the same manner as in the step (2), the finely pulverized product obtained in the step (4) is classified by a sieve or by an air classifier, so that the average particle size is less than 150 μm to less than 200 μm. Fine powder fraction and coarse powder fraction of 150 μm or more to 200 μm or more (however, the average particle size of this coarse powder fraction is larger than the average particle size of the former fine powder fraction), preferably less than 150 μm to less than 180 μm It separates into a fine powder fraction and a coarse powder fraction of 150 μm or more to 180 μm or more, more preferably a fine powder fraction of less than 150 μm and a coarse powder fraction of 150 μm or more.
When performing this process with a sieve, the sieve uses a sieve having an opening of 150 to 200 μm, preferably 150 to 180 μm, more preferably 150 μm. Therefore, in the step (5), the finely pulverized product has a particle size of less than 150 μm to less than 200 μm, preferably less than 150 μm to less than 180 μm, more preferably less than 150 μm, and a fine powder fraction passing through the sieve on the sieve. The remaining particle size is separated into a coarse powder fraction of 150 μm or more to 200 μm or more, preferably 150 μm or more to 180 μm or more, more preferably 150 μm or more.
Moreover, when using an air classifier, it is preferable to use a classifier capable of separating the coarse powder fraction and the fine powder fraction with a particle size of 150 to 200 μm as a boundary. As described above, the impact built in the air classifier is used. It is preferable to perform pulverization and classification using a pulverizer. In addition, also when performing this process with a sieve, since the ratio of the fine powder fraction which passes a sieve can be raised, use of the impact-type pulverizer with a built-in air classifier is preferable. Examples of such an impact pulverizer with built-in air classifier include ACM pulverizer (trade name) manufactured by Hosokawa Micron.
Regardless of whether the classification in this step (5) is performed using a sieve or an air classifier, the coarse powder fraction obtained in this step (5) is preferably returned to step (4). You can repeat this operation. By returning the coarse powder fraction to step (4), it is possible to finely pulverize the bran fraction that is difficult to pulverize, but if this operation is repeated excessively, the structure of starch and gluten in the pulverized product will be damaged. Because it receives, it is not preferable.

  Finally, in step (6), by mixing the fine powder fraction obtained in step (2) and the fine powder fraction obtained in step (5), not only flavor and texture, but also secondary A whole wheat flour with excellent processability is obtained. The outline of the method of the present invention comprising the above steps (1) to (6) is shown in FIG.

  The wheat whole wheat flour produced by the method of the present invention is sufficiently pulverized with a wheat bran fraction, and the average particle size is usually less than 150 μm to less than 200 μm, preferably less than 100 μm, more preferably 40 to 40 μm. A coarse powder fraction in the range of 80 μm, more preferably in the range of 50 to 70 μm, and a particle size of 150 μm or more to 200 μm or more, preferably a coarse powder fraction of 150 μm or more to 180 μm or more, more preferably 150 μm or more. The content of the fraction is less than 5% by mass, preferably less than 3% by mass, for example in the range of 0.3 to 3% by mass.

  The whole wheat flour produced by the method of the present invention can be suitably used as bread flour, noodle flour, confectionery flour, etc. by appropriately selecting raw wheat. Although the use ratio of the whole wheat flour of the present invention to the whole flour varies depending on the purpose of use, it is generally in the range of 10 to 100% by mass, preferably 50 to 100% by mass.

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

[Example 1]
Hard wheat was carefully selected and pulverized with a roll machine (roll machine 1B) without adding water and tempered, and then pulverized with an impact pulverizer (Turbo Mill, manufactured by Tokyo Flour Mill Co., Ltd.). Subsequently, it classified using the sieve of 150 micrometers of mesh openings, and isolate | separated into the fine powder fraction with a particle size of less than 150 micrometers passing through a sieve, and the coarse powder fraction with a particle diameter of 150 micrometers or more remaining on a sieve. The average particle size of the fine powder fraction obtained here was 53 μm, and the average particle size of the coarse powder fraction was 321 μm.
The obtained coarse powder fraction was subjected to wet heat treatment under the condition of a product temperature of 90 ° C. for about 5 seconds while introducing saturated water vapor using a powder heating apparatus described in Japanese Patent No. 2784505. . Next, the wet-heat treated fraction is pulverized using an impact pulverizer (ACM Pulverizer, manufactured by Hosokawa Micron), classified using a sieve having an opening of 150 μm, and a fine powder fraction having a particle diameter of less than 150 μm passing through the sieve ( The bran fine powder fraction) was collected.
This fine powder fraction (Bran fine powder fraction) was mixed with the fine powder fraction having an average particle size of 53 μm previously separated to obtain whole wheat flour for bread. The average grain size of the obtained whole wheat flour for bread was about 50 μm, and the coarse powder fraction having a particle size of 150 μm or more was less than 3% by mass based on the total amount of the whole grain flour.

[Example 2]
Hard wheat was carefully selected and pulverized with a roll machine (roll machine 1B) without adding water and tempered, and then pulverized with an impact pulverizer (Turbo Mill, manufactured by Tokyo Flour Mill Co., Ltd.). Subsequently, it classified using the sieve of 150 micrometers of mesh openings, and isolate | separated into the fine powder fraction with a particle size of less than 150 micrometers passing through a sieve, and the coarse powder fraction with a particle diameter of 150 micrometers or more remaining on a sieve. The average particle size of the fine powder fraction obtained here was 53 μm, and the average particle size of the coarse powder fraction was 321 μm.
The obtained coarse powder fraction was subjected to wet heat treatment under the condition of a product temperature of 90 ° C. for about 5 seconds while introducing saturated water vapor using a powder heating apparatus described in Japanese Patent No. 2784505. . The wet heat treatment product had a gelatinization heat ratio of 95. Next, the wet-heat treated fraction is pulverized using an impact pulverizer (ACM Pulverizer, manufactured by Hosokawa Micron Corporation), classified using a sieve having an opening of 150 μm, and a fine powder fraction having a particle diameter of less than 150 μm that passes through the sieve ( The fine powder fraction that passes through the sieve was separated into a fine powder fraction that had a particle size of 150 μm or more remaining on the sieve. The coarse powder fraction obtained here was again subjected to impact fine pulverization with an ACM pulverizer and then classified in the same manner to obtain a fine powder fraction having a particle size of less than 150 μm. These fine powder fractions having a particle diameter of less than 150 μm were mixed with the fine powder fraction having an average particle diameter of 53 μm previously separated to obtain whole wheat flour for bread. The average grain size of the obtained whole wheat flour for bread was about 50 μm, and the coarse powder fraction having a particle size of 150 μm or more was less than 3% by mass based on the total amount of the whole grain flour.

[Example 3]
The whole wheat flour for noodles was obtained in the same manner as in Example 2 except that ordinary wheat for noodles was used as the raw wheat.

[Example 4]
The whole wheat flour for confectionery was obtained in the same manner as in Example 2 except that soft wheat was used as the raw material wheat.

[Example 5]
Hard wheat was carefully selected and pulverized with a roll machine (roll machine 1B) without adding water and tempered, and then pulverized with an impact pulverizer (Turbo Mill, manufactured by Tokyo Flour Mill Co., Ltd.). Subsequently, the pulverized product was separated into a fine powder fraction having an average particle diameter of less than 150 μm and a coarse powder fraction having an average particle diameter of 150 μm or more by using an air classifier (turbo classifier, manufactured by Nissin Engineering Linear Co., Ltd.). The average particle size of the fine powder fraction obtained here was 68 μm, and the average particle size of the coarse powder fraction was 445 μm. The obtained coarse powder fraction was subjected to wet heat treatment under the condition of a product temperature of 90 ° C. for about 5 seconds while introducing saturated water vapor using a powder heating apparatus described in Japanese Patent No. 2784505. . Next, the wet heat-treated fraction was finely pulverized using an impact type fine pulverizer (ACM pulverizer, manufactured by Hosokawa Micron Corporation) with a built-in air classifier, and a fine powder fraction having an average particle size of less than 150 μm was collected. This was mixed with the fine powder fraction having an average particle size of 68 μm separated earlier to obtain whole wheat flour for bread. The average grain size of the obtained whole wheat flour for bread was about 60 μm, and the coarse powder fraction having a particle size of 150 μm or more was 1.4% by mass with respect to the total amount of the whole grain flour.

[Example 6]
Hard wheat was carefully selected and pulverized with a roll machine (roll machine 1B) without adding water and tempered, and then pulverized with an impact pulverizer (Turbo Mill, manufactured by Tokyo Flour Mill Co., Ltd.). Subsequently, it classified using the sieve of 175 micrometers of openings, and isolate | separated into the fine powder fraction with a particle size of less than 175 micrometers passing through a sieve, and the coarse powder fraction with a particle diameter of 175 micrometers or more remaining on a sieve. The average particle size of the fine powder fraction obtained here was 66 μm, and the average particle size of the coarse powder fraction was 470 μm.
The obtained coarse powder fraction was subjected to wet heat treatment under the condition of a product temperature of 90 ° C. for about 5 seconds while introducing saturated water vapor using a powder heating apparatus described in Japanese Patent No. 2784505. . Subsequently, the wet-heat treated coarse powder fraction is finely pulverized using an impact fine pulverizer (ACM Pulverizer, manufactured by Hosokawa Micron) with a built-in air classifier, and a fine powder fraction (average bran fine powder fraction) having an average particle size of less than 175 μm is separated. I took it.
This fine powder fraction (Bran fine powder fraction) was mixed with the fine powder fraction having an average particle size of 66 μm previously separated to obtain whole wheat flour for bread. The average grain size of the obtained whole wheat flour for bread was about 50 μm, and the coarse powder fraction having a particle size of 175 μm or more was less than 0.3 mass% with respect to the total amount of the whole grain flour.

[Test Example 1 and Comparative Test Examples 1-2]
Whole wheat flour for bread of Example 2 (Test Example 1) as a whole wheat flour, Comparative wheat whole wheat flour 1 “Graham bread flour (manufactured by Nisshin Flour Milling Co., Ltd.)” as a comparative test example (comparative test) Example 1) or Comparative Wheat Whole Grain 2 “Wheat Whole Grain Flour manufactured and sold by the manufacturing method of Patent Document 2 (Ultragrain ^TM , ConAgra)” (Comparative Test Example 2) Each was manufactured.
100 parts by weight of whole wheat flour, 1 part by weight of instant yeast, 0.2 part by weight of French bread dough, 0.1 part by weight of emulsifier, 2 parts by weight of salt and water as appropriate (described in Table 1 below) And kneaded for 5 minutes at low speed, 3 minutes at medium speed, and 2 minutes at high speed to obtain bread dough (raised temperature 28.0 ° C.). The resulting dough was fermented at room temperature for 20 minutes, then divided into 250 g pieces and then benched for 20 minutes. Next, this dough was molded and crushed for 65 minutes under conditions of a temperature of 32 ° C. and a humidity of 80%, and then baked for 25 minutes under a condition of 230 ° C. to obtain French bread.
The obtained French bread was evaluated by 10 panelists according to the evaluation criteria shown in Table 2. The evaluation results (average score of 10 panelists) are shown in Table 1. Table 1 also shows the volume of the French bread obtained.

From the results of Test Example 1 and Comparative Test Examples 1 and 2, when the whole wheat flour produced by the method of the present invention was used when producing French bread, it was compared with the case where the conventional whole wheat flour was used. Thus, it was shown that the workability in bread production, that is, the secondary processability was improved, and the obtained French bread was excellent not only in its internal phase, volume and appearance but also in the texture and flavor of the bread. On the other hand, when the conventional whole wheat flour was used, comparative test example 2 using comparative wheat whole wheat 2 “wheat whole wheat flour manufactured and sold by the manufacturing method of Patent Document 2 (Ultragrain ^TM , manufactured by ConAgra)” In the case of, the secondary processability is inferior and the quality of the French bread obtained is also inferior. From these facts, the whole wheat flour used in Comparative Test Example 2 has poor grinding efficiency, so that starch and gluten are damaged, whereas the whole wheat flour produced by the method of the present invention is made of raw wheat It was confirmed that the powder was crushed efficiently and the starch and gluten were not damaged or very little.

[Test Example 2 and Comparative Test Examples 3 to 4]
The whole wheat flour for bread of Example 6 (Test Example 2), the whole wheat flour for comparison 1 (Comparative Test Example 3) or the whole wheat flour for comparison 2 (Comparative Test Example 4) is used as the whole wheat flour. Were manufactured respectively.
Whole wheat flour 100 parts by weight, gluten powder 5 parts by weight, raw yeast 4 parts by weight, fats and oils 3 parts by weight, yeast food 0.1 parts by weight, sugar 6 parts by weight, salt 2 parts by weight, skim milk powder 2 parts by weight, honey 5 parts by weight Part, 0.5 parts by mass of emulsifier and water (as described in Table 3 below) were added as appropriate, and the mixture was kneaded for 3 minutes at low speed, 4 minutes at medium speed, and 3 minutes at high speed to obtain bread dough (捏) Raised temperature 27.0 ° C). The resulting dough was fermented at room temperature for 40 minutes, then divided into 500 g pieces and then benched for 20 minutes. Next, this dough was molded and proofed for about 40 minutes at a temperature of 38 ° C. and a humidity of 85%, and then baked for 30 minutes at a temperature of 190 ° C. to obtain a one-loaf bread.
The obtained one-loaf bread was evaluated by 10 panelists according to the evaluation criteria shown in Table 4. The evaluation results (average score of 10 panelists) are shown in Table 3. Table 3 also shows the volume of bread obtained.

  From the results of Test Example 2 and Comparative Test Examples 3 to 4, when producing wheat bread, when using the whole wheat flour produced by the method of the present invention, compared to the case of using conventional whole wheat flour Improves mixing resistance of bread dough, improves workability in bread making, i.e., secondary processability, and also provides excellent bread texture, taste and aroma in bread as well as its internal phase and volume It was shown that. On the other hand, when the conventional whole wheat flour is used, especially in the case of Comparative Test Example 4 using the comparative whole wheat flour 2, the mixing resistance and secondary processability of the bread dough are inferior, and the quality of the resulting bread is also inferior. is there. Also from these results, the whole wheat flour used in Comparative Test Example 4 has poor grinding efficiency, so that starch and gluten are damaged. On the other hand, the whole wheat flour produced by the method of the present invention is the raw wheat Was crushed efficiently, and it was confirmed that there was no or very little damage to starch and gluten.

It is a flow sheet which shows the outline of the manufacturing method of the whole wheat flour described in patent documents 2. It is a flow sheet which shows the outline of one desirable embodiment of the manufacturing method of wheat whole grain flour of the present invention.

Claims (6)

The manufacturing method of the whole wheat grain characterized by including the following process (1)-(6).
(1) After the raw wheat is carefully selected according to a conventional method, without hydration and tempering, roll-type grinding is performed twice or once , and then impact-type grinding is performed to coarsely pulverize the raw wheat (2) The coarsely pulverized product obtained in step (1) is divided into a fine powder fraction having an average particle size of less than 150 μm to less than 200 μm and a coarse powder fraction having an average particle size of 150 μm to 200 μm (however, the average of this coarse powder fraction) The particle size is larger than the average particle size of the former fine powder fraction) (3) The coarse powder fraction obtained in step (2) is placed in a closed container into which saturated steam is introduced. Step of wet heat-treating at a temperature of 85 to 98 ° C. for 1 to 60 seconds (4) Step of subjecting the fraction heat-heat treated in step (3) to impact-type fine pulverization (5) In step (4) From the finely pulverized product, a fine powder fraction having an average particle size of less than 150 μm to less than 200 μm A step of separating and returning the remaining coarse particle fraction having an average particle size of 150 μm or more to 200 μm or more to step (4) (6) A fine powder fraction having an average particle size of less than 150 μm to less than 200 μm obtained in step (2) And a step of mixing the fine powder fraction having an average particle size of less than 150 μm to less than 200 μm obtained in step (5)   In the separation step of step (2), the coarsely pulverized product obtained in step (1) is classified with a sieve having an opening of 150 to 200 μm, and a fine powder fraction passing through the sieve and a coarse powder fraction remaining on the sieve The method for producing a whole wheat flour according to claim 1, comprising separating into minutes.   In the separation step of step (2), the coarsely pulverized product obtained in step (1) is classified with an air classifier, a fine powder fraction having an average particle size of less than 150 μm to less than 200 μm, and an average particle size of 150 μm or more to 200 μm or more. The method for producing whole wheat flour according to claim 1, comprising separating into a coarse powder fraction.   In the step (5), the step of fractionating a fine powder fraction having an average particle size of less than 150 μm to less than 200 μm classifies the finely pulverized product obtained in the step (4) with a sieve having an opening of 150 to 200 μm. The manufacturing method of the whole wheat flour of any one of Claims 1-3 which consists of fractionating the fine powder fraction which passes.   In the step (5), the step of fractionating a fine powder fraction having an average particle size of less than 150 μm to less than 200 μm classifies the finely pulverized product obtained in the step (4) with an air classifier, and the average particle size is less than 150 μm. The manufacturing method of the whole wheat flour of any one of Claims 1-3 which consists of fractionating the fine powder fraction below 200 micrometers.   Whole wheat flour produced by the method according to any one of claims 1 to 5.

Images