JP6405202B2 - Flour composition - Google Patents

Description

  The present invention relates to a flour composition mainly composed of flour such as wheat flour.

  In the production of flour-containing foods such as noodles, breads and confectionery, a flour composition mainly comprising flour such as wheat flour is usually used as a raw material. Regarding the flour composition, for example, Patent Document 1 solves the problem that black-brown spots (specs) occur over time immediately after the production of the dough produced from the flour composition, or the discoloration or fading of the dough occurs. In order to do this, it is described that 0.01 to 1% by weight of ferulic acid is added to and mixed with wheat flour based on the total amount of the flour. Further, [0014] of Patent Document 1 relates to ferulic acid used in the invention described in Patent Document 1, “It may be a chemically synthesized product or a product derived from a natural product and does not need to be a pure product. It is also described that it is preferably refined to such an extent that it does not adversely affect the color tone of the dough made from wheat with ingredients other than acids.

JP-A-8-140605

  The production process of noodles and bread usually includes a step of preparing dough by adding water to the flour composition. For example, noodle dough is prepared for noodles, and bread dough is prepared for manufacture of breads. However, if the strength of these doughs is low and the shape-retaining property is inferior, the workability and productivity in the noodle making and bread making processes will be reduced, which will adversely affect the texture and flavor of the noodles and breads. May cause effects. For example, in the case of noodle dough, if the strength is low, so-called dough sag is likely to occur in the aging process of the noodle dough. In the case of bread dough, if the strength is low, so-called breakdown in which the elasticity is lowered during mixing when preparing the bread dough tends to occur. When used as a dough, it has sufficient strength for practical use and is excellent in shape retention and secondary processability. When noodle dough is used, the occurrence of dough sagging is suppressed, and when bread dough is used, sufficient mixing resistance is provided. No flour composition has been provided that can suppress the occurrence of breakdown during mixing.

  The present invention relates to a flour composition capable of preparing a dough having a practically sufficient strength and excellent secondary processability.

The present invention is a flour composition comprising flour and free ferulic acid, wherein the content of free ferulic acid is 0.005 to 50 ppm with respect to the total amount of the flour.
Moreover, this invention is a foodstuff, noodle dough, or bread dough manufactured using the said flour composition.

  ADVANTAGE OF THE INVENTION According to this invention, the flour composition which can prepare the dough which has practically sufficient intensity | strength and is excellent in secondary processability is provided. Since the food manufactured using the flour composition of the present invention is excellent in the shape retention of the dough in the manufacturing process, the productivity is high. For example, when the noodle dough is prepared using the flour composition of the present invention, dough sagging is unlikely to occur during the aging process of the noodle dough, and when bread dough is prepared, it has excellent mixing resistance and causes breakdown. Difficult bread dough is obtained.

FIG. 1 is a perspective view schematically showing a state in which dough sagging occurs in the aging process of the noodle band.

  The flour composition of the present invention contains flour. As flour contained in the flour composition of the present invention, those usually used for various flour-containing foods such as noodles, breads, confectionery, etc. can be used without particular limitation, for example, strong flour, medium flour, weak flour, In addition to wheat flour such as durum flour, corn flour, barley flour, rye flour, oat flour, buckwheat flour, rice flour, bean flour, etc. may be mentioned, depending on the use of the flour composition, etc. Two or more kinds can be used in combination. The content of flour is usually 50% by mass or more, preferably 75% by mass or more, and more preferably 90% by mass or more in the flour composition of the present invention.

  It is preferable that 50 mass% or more, especially 75 mass% or more, especially 90 mass% or more of the flour contained in the flour composition of the present invention is wheat flour. Thus, when the main ingredient of the flour used for the flour composition is wheat flour, the action effect (the effect of suppressing the occurrence of sagging of dough) described later is more reliably expressed. Regardless of the type of wheat flour, strong flour, medium flour, weak flour, or durum flour may be used.

  The flour composition of the present invention further contains free ferulic acid in addition to flour. In the present invention, free ferulic acid is an essential component for imparting excellent dough sagging suppression ability to the flour composition. In the present invention, free ferulic acid is used for improving the fabric sagging suppression ability, not ester-type ferulic acid or bound-type ferulic acid. It is known that ferulic acid has a tyrosinase inhibitory action, an antioxidant action, an ultraviolet ray absorbing action, etc. (see [0011] of Patent Document 1). In Patent Document 1, ferulic acid generates speck and color tone in the fabric. Although it is disclosed that ferulic acid is classified according to the mode of existence such as free type and bound type, it does not mention that free type ferulic acid has a dough sagging inhibitory effect.

  Content of free ferulic acid is 0.005-50 ppm with respect to the whole quantity of the flour contained in this flour composition in the flour composition of this invention. As will be apparent from the comparison between Examples and Comparative Examples described later, the desired effect (dough sagging suppression effect) cannot be obtained if the amount of free ferulic acid to flour is too small or too large.

  The free ferulic acid used in the present invention may be a natural product such as a grass family or a chemically synthesized product, and is not particularly limited. The free ferulic acid contained in the flour composition of the present invention is substantially derived from a raw material different from flour such as wheat flour. In general, flour such as wheat flour contains free ferulic acid, but its content is extremely small. Therefore, in order to adjust the flour content of free ferulic acid to the specified range, free ferulic acid is used. It is preferable to use other raw materials other than flour, for example, purified ferulic acid, which will be described later, as the source of type ferulic acid.

  The free ferulic acid contained in the flour composition of the present invention is derived from purified ferulic acid containing the free ferulic acid in an amount of 50% by mass or more, preferably 75% by mass or more, more preferably 98% by mass or more. It may be. That is, the flour composition of the present invention may be one using purified ferulic acid containing 50% by mass or more of free ferulic acid as a raw material. This purified ferulic acid is obtained by purifying a ferulic acid-containing composition derived from a plant such as a gramineous plant or a chemically synthesized product according to a known purification method, and increasing the content of free ferulic acid from before purification. . As the purified ferulic acid, a commercially available product (for example, purified ferulic acid manufactured by Oriza Oil Chemical Co., Ltd.) can also be used.

  The flour composition of the present invention may contain one or more additives selected from the group consisting of starch and modified starch, in addition to flour and free ferulic acid. As this additive, starch or processed starch usually used for various flour-containing foods such as noodles, breads, confectionery, etc. can be used without particular limitation, for example, tapioca starch, potato starch, corn starch, waxy corn starch, wheat Starch such as starch and rice starch; processed starch obtained by subjecting the various starches to alpha, acetylation, etherification, esterification, oxidation treatment, crosslinking treatment, etc., etc., depending on the use of the flour composition, etc. One of these can be used alone or two or more can be used in combination. The content of the additive is preferably 0 to 50% by mass, more preferably 0 to 25% by mass in the flour composition of the present invention.

  The flour composition of the present invention may contain components other than the above-described components. Other ingredients include, for example, protein materials such as wheat gluten, soy protein, egg yolk powder, egg white powder, whole egg powder, and skim milk powder; fats and oils such as animal and vegetable oils and fats; powders and fats; Agents, emulsifiers, citrus, salt, saccharides, sweeteners, spices, seasonings, vitamins, minerals, pigments, fragrances, dextrin, alcohol, enzyme agents, etc., depending on the use of the flour composition, etc. These can be used alone or in combination of two or more.

  The flour composition of the present invention can be produced by mixing various components including flour and free ferulic acid, and the order of adding the various components is not particularly limited. Before mixing free ferulic acid with other ingredients such as flour, free ferulic acid or purified ferulic acid is dissolved in an appropriate amount of water to prepare a ferulic acid aqueous solution. You may make it mix with an ingredient.

  The flour composition of the present invention is a powder at normal temperature and pressure, and can be used as a raw material for various flour-containing foods. Examples of the flour-containing food applicable to the flour composition of the present invention, that is, the food produced using the flour composition of the present invention include, for example, noodles / noodle skins, bread / bakery, confectionery / cakes, etc. Is mentioned.

  The process of producing a food using the flour composition of the present invention usually includes a step of preparing dough by adding water to the flour composition. In this dough preparation step, for example, when preparing a noodle dough, a predetermined amount of water may be added to the flour composition, and if necessary, kana, salt, etc. may be added and kneaded. Moreover, when preparing bread dough, just like noodle dough, a predetermined amount of water may be added to the flour composition, and then additional ingredients such as salt, sugar, skimmed milk powder and solid fat may be added and kneaded. What is necessary is just to adjust the amount of water to a flour composition suitably according to the kind etc. of foodstuff.

  When producing noodles using the flour composition of the present invention, a noodle strip is obtained by rolling the prepared noodle dough according to a conventional method. The noodle strip thus obtained is usually aged by leaving it in a predetermined environment for a predetermined time. The aging process of the noodle band is, for example, winding a long band-shaped noodle band concentrically on the outer peripheral side of the rolling pin to produce a wound ball, and in a state where the axial direction of the rolling pin is horizontal It is performed by leaving it for a predetermined time in a predetermined environment. After aging, the noodle band is unwound from the rolled ball, and raw noodles are obtained by cutting out the noodle strings according to a conventional method. The kind of noodles to which the flour composition of the present invention can be applied is not particularly limited, and examples thereof include pasta, Chinese noodles, udon and soba.

  Regarding the ripening process of noodle strips (rolled balls), the wound balls immediately after production are in close contact with the outer surface of the rolling pin, and the noodle strips are wound concentrically around the rolling pin for as long as possible during aging. It is desirable from the viewpoint of workability, productivity, and the like that the maintained state is maintained. However, when a conventional flour composition is used as a raw material for the noodle band (noodle dough), the dough sagging suppression effect is poor, and as shown in FIG. If the noodle strip 10 is not supported from the lower portion of the noodle strip 10 and is deformed so as to hang down due to its own weight, and the aging time becomes longer, the lower thickness h of the noodle strip 10 (rolling pin 11 with the horizontal axis direction in the rolled ball 12 being aged) The length between the lowest point of the noodle strip 10 and the lowest point of the noodle strip 10) is remarkably increased immediately after the production of the rolled ball 12, which may adversely affect the efficiency and productivity of the subsequent work. On the other hand, when the flour composition of the present invention is used as a raw material for the noodle band 10, since the dough sagging suppression effect is excellent, the increase in the lower thickness h of the noodle band 10 is effectively suppressed, and is produced. The state of the immediately following winding ball 12 can be maintained for a relatively long time.

  In addition, regarding the bread dough preparation process, a mixer is generally used as a means for kneading the material added to the raw material. For example, the dough can be prepared by putting raw materials and water into a mixing bowl and mixing them, and mixing the mixture with a stirring member such as a hook. In this mixing step, the low speed mixing in which the rotation speed (the number of rotations) of the stirring member is relatively low and the high speed mixing in which the rotation speed is relatively high are usually performed in this order. The low speed mixing is mainly a process for uniformly mixing a plurality of components in the mixture, and the high speed mixing is mainly a process for expressing appropriate viscoelasticity in the precursor of the dough formed by the low speed mixing. In addition, when fats and oils are included in bread dough, the preparation method of bread doughs differs depending on the timing of the addition of fats and oils, and a method of adding fats and oils in the middle of high-speed mixing after low-speed mixing, that is, when the dough is formed to some extent, An all-in manufacturing method is generally used in which fats and oils are added together with other raw materials at the start of the mixing process (low speed mixing).

  Such a mixing process in bread dough preparation has an important influence on the quality of the product obtained. In general, the optimal mixing state of the dough is where the dough has reached its maximum viscoelasticity. If mixing continues from the optimal state, the dough will lose its elasticity and become damp and strongly sticky. . This phenomenon is called breakdown, and such a dough is inferior in processability in the process, and the resulting bread has a reduced volume and texture. Therefore, bread dough does not lose the elasticity of the dough in the mixing process at the time of preparing it, and the optimal dough state in which the breakdown without stickiness and elongation is suppressed can be stably obtained. High tolerance is required. Evaluation of mixing resistance currently has no measurement method for accurately grasping the viscoelasticity of the rotating fabric being mixed, so in the present invention, the time until the fabric being mixed is dropped is determined. This was done by measuring. Specifically, it is as follows.

<Measurement method of dough drop time>
Measurement is performed using a bread mixer (for example, universal mixer model 5DM-03-r manufactured by Dalton Co., Ltd.) equipped with a hook-type stirring member and a mixing bowl. The dough material to be measured is put into the mixing bowl, and the dough is prepared by mixing the material in the mixing bowl using a stirring member. The bread dough immediately after preparation is a lump in a state of being fixed to the stirring member. Next, by rotating the stirring member together with a lump of bread dough, the stirring member is moved upward away from the mixing bowl, and the bread dough is pulled away from the mixing bowl so that both are separated. Then, from the start of such a separated state, the bread dough hangs due to its own weight due to loss of elasticity, measures the time from when the dough falls off the stirring member and adheres to the bottom of the mixing bowl, and the measured value is the drop time. And

  It can be evaluated that the longer the drop time, the higher the mixing resistance and the better the dough physical properties. When the flour composition of the present invention is used as a raw material for bread dough, bread dough having a long drop time and high mixing resistance can be obtained. That is, the flour composition of the present invention is excellent in secondary processability mainly due to the action of free ferulic acid, and foods such as noodles and breads produced using this are not Since it is excellent in maintaining physical properties, it is particularly excellent in workability after forming the dough into a predetermined shape, and productivity is high. As described above, the content of free ferulic acid in the flour composition of the present invention is set to a specific range of 0.005 to 50 ppm with respect to the total amount of flour contained in the flour composition. More preferably, it is adjusted within such a specific range according to the use of the flour composition, for example, the composition of the dough prepared using the flour composition.

  For example, when preparing a noodle dough using the flour composition of the present invention, the content of free ferulic acid in the noodle dough flour composition is based on the total amount of flour contained in the flour composition. Thus, it is preferably 0.005 to 3 ppm, and more preferably 0.01 to 2 ppm. Moreover, the amount of water added to the flour composition at the time of its preparation is preferably 30 to 45 parts by weight, more preferably 35 to 40 parts by weight with respect to 100 parts by weight of the flour composition. It is a part by mass.

  Moreover, when preparing bread dough using the flour composition of the present invention, the content of free ferulic acid in the flour composition for bread dough is based on the total amount of flour contained in the flour composition, Preferably it is 10-50 ppm, More preferably, it is 20-30 ppm. Moreover, the amount of water added to the flour composition at the time of preparation of the bread dough here is preferably 60 to 80 parts by mass, more preferably 65 to 75 parts by mass with respect to 100 parts by mass of the flour composition. Part. Bread dough usually has more water added to the flour composition during its preparation than noodle dough.

  EXAMPLES The present invention will be described in more detail with reference to examples below, but the present invention is not limited to the following examples.

[Examples 1-4, Comparative Examples 1-2, Reference Example 1]
To a commercially available mixer (made by Akita Kiko, Model 03, No. 100), 3 kg of medium force flour (Nisshin Flour Milling Co., Ltd., trade name “Sazanka”), 4% by weight of salt for medium force flour, An appropriate amount of water was added and a mixing process was performed at a rotation speed of 100 rpm to prepare a noodle dough. The mixing step was performed by mixing the mixture for 2 minutes, scraping the dough in the mixer, mixing again for 2 minutes, scraping the dough in the mixer, and finally mixing for 8 minutes. When intentionally containing free ferulic acid in the dough, that is, when preparing a noodle dough using the flour composition of the present invention (Examples 1 to 4 and Reference Example 1), the dough is mixed with medium strength flour. A predetermined amount of purified ferulic acid (manufactured by Oriza Oil Chemical Co., Ltd.) was dissolved in advance in water to make the aqueous ferulic acid solution. The content of free ferulic acid in this ferulic acid aqueous solution was determined by a known method ("Seiichi Higuchi, 2 others," Development of new utilization technology of wheat-derived functional ingredients (2) ", Saitama Industrial Technology Center Research Report. , Vol. 6, 2008 "), and was 98% by mass or more. The amount of water added to the flour composition when preparing the noodle dough was 40 parts by mass with respect to 100 parts by mass of the flour composition.

[Test Example 1: Evaluation test of strength (dough sag suppressing ability) of noodle dough]
The dough of each example, comparative example and reference example was rolled into a strip by introducing it twice into the gap between a pair of opposing rolling rolls with a gap of 6 mm, and the noodle band Was prepared. More specifically, a dough is introduced into the gap between a pair of rolling rolls and rolled to obtain a strip-shaped noodle strip as a production intermediate, and the noodle strip is folded in the short direction. In this state, the product was again introduced into the gap between the pair of rolling rolls and rolled to obtain a desired strip-shaped noodle strip. The noodle strips of the Examples, Comparative Examples, and Reference Examples thus obtained all had a long strip shape with a constant length in the width direction, and had a thickness of 6 mm, a width of 15 cm, and a weight of 3 kg.
Next, the rolling strips of each Example, Comparative Example, and Reference Example were wound concentrically on the outer peripheral side of a rolling pin having a diameter of 4 cm to produce a rolling ball, and this rolling ball was made horizontal in the axial direction of the rolling pin. In this state, the mixture was aged by being allowed to stand for a predetermined time in a compartment controlled at a room temperature of 27 ° C. and a humidity of 75%. During the aging of the noodle strip (rolled ball), the thickness of the lower portion of the noodle strip (corresponding to the length indicated by symbol h in FIG. 1) was measured as needed. The time required for the noodle strip bottom thickness to reach 10 cm and the time required to reach 20 cm are shown in Table 1 below. The longer the time required for the noodle strip lower portion thickness to reach a predetermined value, the higher the effect of suppressing the occurrence of dough sagging and the higher the evaluation.

As shown in Table 1, in each example, the time required for the noodle strip lower portion thickness to reach 10 cm and the time required to reach 20 cm were longer than the comparative examples and reference examples. Excellent sagging suppression ability. In particular, Example 1 (mixed amount of free ferulic acid to flour of 0.01 ppm) and Example 4 (mixed amount of 3 ppm) were less than the comparative example 1 in which free ferulic acid was not added. The time required to reach 10 cm was delayed by approximately 1.3 times, and the time required for the noodle strip bottom thickness to reach 20 cm was delayed by approximately 1.3 times, and Example 3 (same mixing amount 2 ppm) was Compared to Comparative Example 1, the time required for the noodle strip bottom thickness to reach 10 cm is delayed by about 1.8 times, and the time required for the noodle strip bottom thickness to reach 20 cm is delayed by about 1.6 times. It was. On the other hand, comparative example 2 with a relatively small amount of free ferulic acid mixed with flour of 0.001 ppm shows the same behavior as comparative example 1 with no free ferulic acid added, and the mixing amount is The comparative example 1 with a relatively large amount of 5 ppm resulted in the fabric sagging faster than the comparative example 1.
From the above, with respect to the noodle dough, in order to suppress the occurrence of dough sagging and obtain a flour composition having excellent secondary processability, a specific amount with respect to flour (mixed flour amount 0.005 to 3 ppm) In particular, it is found that it is effective to mix free ferulic acid of 0.01 to 2 ppm). The “mixing” here means intentionally containing free ferulic acid in the dough (flour composition), and the “mixed amount of flour” is mixed (ie intentionally contained). It is the same as “the flour content” of free ferulic acid.

[Examples 5 to 9, Comparative Examples 3 to 5, Reference Example 2]
In the mixing bowl in a commercially available bread mixer (manufactured by Dalton Co., Ltd., universal mixer model 5DM-03-r), 300 g of strong flour (Nisshin Flour Milling Co., Ltd., trade name “Cameriya”) and a secondary material A salt of 2% by weight of strong powder, 5% by weight of sugar against strong powder, 2% by weight of skimmed milk powder against strong powder, 5% by weight of fat and oil of strong powder, and an appropriate amount of water are added. A mixing process was performed to prepare bread dough. The mixing step was performed by uniformly mixing all raw materials including strong powder and auxiliary materials by low speed mixing at a rotational speed of 63 rpm, and further performing high speed mixing at a rotational speed of 126 rpm. Further, during the mixing process, the dough temperature was maintained at around 27 degrees by cooling the mixing bowl once per minute. When intentionally containing free ferulic acid in the dough, that is, when preparing bread dough using the flour composition of the present invention (Examples 5 to 9 and Reference Example 2), the water is mixed with strong flour. A predetermined amount of purified ferulic acid (manufactured by Oriza Oil Chemical Co., Ltd.) was dissolved in advance to make the water a ferulic acid aqueous solution. The content of free ferulic acid in this ferulic acid aqueous solution was determined by a known method ("Seiichi Higuchi, 2 others," Development of new utilization technology of wheat-derived functional ingredients (2) ", Saitama Industrial Technology Center Research Report. , Vol. 6, 2008 "), and was 98% by mass or more. The amount of water added to the flour composition when preparing bread dough was 73 parts by mass with respect to 100 parts by mass of the flour composition.

[Test Example 2: Evaluation test of bread dough strength (dough sag suppressing ability)]
Immediately after the preparation of each of the examples, comparative examples, and reference examples, the drop time was measured by the above method. The longer the drop time, the higher the mixing resistance and the higher the evaluation. Table 2 below shows the ratio of the drop time of Comparative Example 3 to that of Comparative Example 3 when the drop time of Comparative Example 3 to which no free ferulic acid was added was 100.

As shown in Table 2, each example has a longer drop time than that of Comparative Example 3 to which no free ferulic acid is added, that is, a longer time during which the texture of the fabric during mixing is properly maintained. Excellent performance. In particular, with respect to the drop time of Comparative Example 3 to which no free ferulic acid was added, the drop time of Example 5 (free ferulic acid mixed with flour of 10 ppm) was 1.06 times that of Example 9 (same mixed amount of 50 ppm). ) Was delayed 1.07 times, and Example 7 (same mixing amount 25 ppm) was delayed 1.26 times. On the other hand, Reference Example 2 with a relatively small amount of free ferulic acid mixed with flour of 5 ppm, and Comparative Examples 4 and 5 in which the mixed amount exceeds 50 ppm are both Comparative Examples with no free ferulic acid added. The behavior was almost the same as 3.
From the above, with respect to bread dough, in order to obtain a flour composition having secondary processability excellent in mixing resistance and suppressing a decrease in the feeling of dough during mixing at the time of bread making, a specific amount with respect to flour It turns out that it is effective to mix free ferulic acid (mixing amount with respect to flour 10-50 ppm, especially 20-30 ppm). The meaning of “mixing” here is as described above.

10 Noodle strip 11 Rolling pin 12 Roll ball h Lower thickness of noodle strip

Claims (6)

A food produced using a flour composition containing flour and free ferulic acid ,
The free ferulic acid is derived from purified ferulic acid containing 50% by mass or more of the free ferulic acid, and the purified ferulic acid is obtained by purifying a ferulic acid-containing composition derived from a plant or a chemically synthesized product. And
The foodstuff whose content of the said free ferulic acid in the said flour composition is 0.005-50 ppm (however, except 50 ppm) with respect to the whole flour contained in this flour composition . The food according to claim 1, wherein 50% by mass or more of the flour in the flour composition is wheat flour. A noodle dough formed by hydrating and kneading the flour composition containing flour and free ferulic acid ,
The free ferulic acid is derived from purified ferulic acid containing 50% by mass or more of the free ferulic acid, and the purified ferulic acid is obtained by purifying a ferulic acid-containing composition derived from a plant or a chemically synthesized product. And
The content of free ferulic acid in the flour composition is 0.05 to 3 ppm with respect to the total amount of flour contained in the flour composition,
The noodle dough whose amount of water addition to the said flour composition is 30-45 mass parts with respect to 100 mass parts of this flour composition. The noodle dough according to claim 3, wherein 50% by mass or more of the flour in the flour composition is wheat flour. A bread dough obtained by adding water and kneading to a flour composition containing flour and free ferulic acid ,
The free ferulic acid is derived from purified ferulic acid containing 50% by mass or more of the free ferulic acid, and the purified ferulic acid is obtained by purifying a ferulic acid-containing composition derived from a plant or a chemically synthesized product. And
The content of free ferulic acid in the flour composition is 10 to 50 ppm relative to the total amount of flour contained in the flour composition,
The bread dough whose water addition to the said flour composition is 60-80 mass parts with respect to 100 mass parts of this flour composition. The bread dough according to claim 5, wherein 50% by mass or more of the flour in the flour composition is wheat flour.

Images