JP6681250B2 - Pulverized heat treatment flour manufacturing method and bakery food mix manufacturing method - Google Patents

Description

  TECHNICAL FIELD The present invention relates to heat-treated wheat flour used for producing bakery foods such as breads, and a bakery food mix using the same.

  BACKGROUND ART Conventionally, it is known to heat wheat flour for the purpose of inactivating contaminating proteins and enzymes contained in the wheat flour to improve secondary processing characteristics such as bread-making suitability. However, the heat treatment of wheat flour denatures wheat proteins such as gluten, which has a beneficial effect on the secondary processing properties of wheat flour, depending on the heating conditions, and thus may adversely affect the secondary processing properties. Regarding a technique for solving the problem of such heat treatment of wheat flour, for example, in Patent Document 1, heat-treated wheat flour obtained by subjecting wheat flour to wet heat treatment at a product temperature of 100 to 155 ° C. for 5 to 350 seconds in the production of breads. It is described that the heat-treated wheat flour is added in an amount of 4 to 17% by mass based on the total amount of the wheat flour. According to the method for producing breads described in Patent Document 1, when used in the production of breads, the dough has a very good balance between elasticity and extensibility, exhibiting excellent workability, and soft and excellent in melting in the mouth. It is said that breads having a texture can be obtained.

  Further, Patent Document 2 describes, as the heat-treated wheat flour for hot cakes having microwave oven resistance, heat-treated wheat flour obtained by indirectly heating medium-strength flour and / or weak flour for 5 to 15 minutes at 75 to 85 ° C. Has been done. This indirect heating is a method of heating with steam or pressurized hot water as a heating medium through a heat conduction barrier. In [0006] of Patent Document 2, a plate type and a tube type are specific examples of the indirect heating method. In the examples, a heating method using a ribbon mixer with a jacket is adopted.

JP, 2014-50367, A JP 2001-346503 A

  An object of the present invention is to have a moist and firm texture, capable of producing a bakery food that is unlikely to cause deterioration in texture over time, and have excellent secondary processing characteristics, and can efficiently produce the bakery food. It relates to providing a mill heat treated flour and a bakery food mix.

The present invention, with respect to 100 parts by mass of wheat flour, water is added in an amount of 15 parts by mass or more and 40 parts by mass or less to obtain a mixture, and the mixture is heated at an ambient temperature of 70 ° C. or more and less than 100 ° C. for 3 seconds or more and 60 seconds or less, It is a method for producing pulverized heat-treated wheat flour, which has a step of pulverizing.
The present invention also comprises a step of mixing 5 parts by mass or more and 40 parts by mass or less of the pulverized heat-treated wheat flour produced by the method for manufacturing the pulverized heat-treated wheat flour of the present invention, and 60 parts by mass or more and 95 parts by mass or less of non-heat treated wheat flour. It is a method for producing a bakery food mix having the same.

  According to the pulverized heat-treated wheat flour and the bakery food mix produced by the production method of the present invention, it has a sweet taste and a moist and chewy texture, and deterioration of the texture over time is unlikely to occur, for example, production. A bakery food having a moist and chewy texture can be obtained even after being refrigerated for one day. Further, the pulverized heat-treated wheat flour and the bakery food mix produced by the production method of the present invention have excellent secondary processing characteristics, and thus stickiness is unlikely to occur in the dough in the production process of such a high-quality bakery food, It is excellent in handleability and workability during bread making, and the bakery food can be efficiently produced.

  In the method for producing pulverized heat-treated wheat flour of the present invention, first, with respect to 100 parts by mass of flour, 15 parts by mass or more and 40 parts by mass or less of water, preferably 25 parts by mass or more and 40 parts by mass or less, and more preferably 20 parts by mass or more. A mixture is obtained by adding 30 parts by mass or less and stirring as necessary. When the amount of water added is out of the specified range, it is difficult to appropriately perform the heat treatment (wet heat treatment) of the mixture in the next step, and as is clear from the comparison between Examples and Comparative Examples described later, the production of the present invention Good results cannot be obtained in terms of workability in producing a bakery food product using the resulting pulverized heat-treated wheat flour, or texture of the bakery food product.

  As the wheat flour used in the present invention, those conventionally used in bakery foods can be used without particular limitation, and examples thereof include strong flour, semi-strong flour, medium-strength flour, soft flour, durum wheat flour, and the like, and one of these is used. Can be used alone or in combination of two or more. The amylose / amylopectin ratio of the flour used in the present invention is not particularly defined.

  In the method for producing pulverized heat-treated wheat flour of the present invention, a mixture containing wheat flour and water is then added to the mixture at a temperature of 70 ° C or higher and lower than 100 ° C, preferably 80 ° C or higher and lower than 100 ° C for 3 seconds or longer and 60 seconds or shorter, preferably Is heated for 3 seconds or more and 45 seconds or less. The heat treatment according to the present invention corresponds to wet heat treatment in which wheat flour is heated in the presence of water. The “ambient temperature” here is the temperature of the space around the mixture (flour) that is the object to be heated, not the temperature (article temperature) of the object to be heated itself. In the heat treatment according to the present invention, when the ambient temperature or the heating time (the time for maintaining the ambient temperature in a predetermined range) deviates from the specific range, a bakery food product is produced using the pulverized heat-treated wheat flour which is the production result of the present invention. Good results cannot be obtained in terms of workability in processing or the taste and texture of the bakery food.

  The heat treatment according to the present invention can be carried out using a known heating device such as an autoclave or a steam oven. An example of the heat treatment according to the present invention is a treatment in which a mixture containing wheat flour and water is sealed and sealed in a closed container such as an aluminum pouch and heated under pressure. Further, as another example of the heat treatment according to the present invention, after introducing a mixture containing wheat flour and water into a closed container, while stirring the mixture as necessary, introducing saturated steam into the container. A treatment of heating under pressure can be mentioned, and such treatment can be carried out using, for example, a uniaxial or biaxial extruder. In this case, the saturated steam introduced into the container is in direct contact with the wheat flour, and thus such a treatment is a heat treatment in which steam is directly applied to the wheat flour. The term "under pressure" as used herein means a case where the container is placed in a pressurized state mainly due to the steam filling the container, and an object such as an extruder (a member corresponding to a screw included in the extruder) is turned into flour. It does not include the case where the flour is brought into a pressurized state by contacting.

  The heat treatment according to the present invention uses, for example, a continuous powder transfer device (sealed high-speed agitator) that is equipped with a stirring transfer mechanism and is heated by a heating means such as a jacket. While continuously introducing and stirring a mixture containing wheat flour and water, introducing saturated steam into the apparatus to set a desired ambient temperature, and by stirring the wheat flour in that state for a desired time You can This continuous powder transfer device is provided with a transfer path for transferring the introduced raw material such as wheat flour to a discharge port, and a mechanism for introducing saturated steam into the transfer path. A stirrer including a stirrer shaft extending in a vertical direction and a stirrer blade spirally planted around the stirrer shaft is provided, and the stirrer can stir the raw material in the transfer path. This stirrer is merely a member for stirring the raw material in the transfer path, and is not an extruder for pushing the raw material to the discharge port. A member corresponding to a screw included in the extruder is not provided.

  In the method for producing pulverized heat-treated wheat flour of the present invention, the mixture containing wheat flour and water is subjected to the heat treatment (wet heat treatment) as described above and then pulverized. That is, the heat-treated wheat flour that has been subjected to the heat treatment and not subjected to the pulverization treatment is pulverized. The pulverized heat-treated wheat flour obtained through such pulverization treatment is excellent in secondary processability and is unlikely to cause a decrease in workability due to stickiness during bread making, and a bakery food product using the same has a sweet taste and moisture. It can give a firm texture. The method of crushing treatment is not particularly limited, and known methods can be used, and examples thereof include roll crushing, impact crushing, air flow crushing, pin mill crushing and the like, and one of these alone or two The above can be used in combination.

  The pulverization of the heat-treated wheat flour is preferably carried out under such conditions that the particle diameter of the pulverized heat-treated wheat flour, that is, the pulverized heat-treated wheat flour is 400 μm or less, particularly 200 μm or less. The "particle size" here means the median size of the particle size distribution measured by dry method using the dynamic light scattering method.

  In the present invention, the heat-treated wheat flour may be dried before being pulverized. As described above, the heat-treated wheat flour that is subjected to the crushing treatment is substantially subjected to the heat-moisture treatment, and is usually in a wet state. Therefore, the crushing treatment is performed more appropriately by drying it before crushing it. It becomes possible. Such drying treatment can be carried out by a known drying method such as shelf drying, hot air drying, fluidized bed drying and the like. In addition, such a drying treatment is a treatment for reducing the moisture content of the heat-treated wheat flour that has become excessive in moisture content through the wet heat treatment in order to smoothly perform the pulverization in the next step, and heat-denaturates the heat-treated wheat flour itself. Therefore, such a drying treatment does not include a so-called dry heat treatment in which the heat-treated wheat flour is indirectly heated with a heat carrier through a heat conduction barrier.

  The pulverized heat-treated wheat flour, which is the production result of the present invention, can be subjected to secondary processing and used for various food applications. Typical applications of such crushed and heat-treated wheat flour include bakery foods. The bakery food as referred to in the present invention is a fermented or non-fermented dough obtained by using cereal flour as a main raw material and adding yeast, an inflating agent (baking powder, etc.), water, salt, sugar and other auxiliary materials as necessary. Is a food product obtained by subjecting to a heat treatment such as baking, steaming, or frying. Examples of bakery foods to which the present invention is applicable include breads; cakes; baked confectioneries such as waffles, chows, biscuits; and fried confectioneries such as donuts. Examples of breads include bread (for example, roll bread, white bread, black bread, French bread, dry bread, coppe bread, croissant, etc.), cooked bread, sweet bread, steamed bread, and the like. Examples of cakes include sponge cake, butter cake, roll cake, hot cake, busse, baumkuchen, pound cake, cheese cake, snack cake, muffin, bar, cookie, pancake and the like.

  The pulverized heat-treated wheat flour, which is the production result of the present invention, can be used as a raw material for a bakery food mix. The mix for bakery food is a powder containing flour such as wheat flour under normal temperature and normal pressure, and is kneaded with water to prepare a dough, and the dough is heated to obtain a bakery food. Hereinafter, the method for producing the bakery food mix of the present invention will be described.

  The method for producing a mix for bakery foods of the present invention has a step of mixing the pulverized heat-treated wheat flour and the non-heat-treated wheat flour as the above-mentioned production results of the present invention. Usually, by such a mixing step, a bakery food mix which is a production target is obtained. As the non-heat-treated wheat flour, so-called untreated wheat flour that has not been heat-treated can be used, and examples thereof include strong flour, semi-strong flour, medium-strength flour, soft flour, and durum wheat flour, and one of these alone or 2 A combination of two or more species can be used.

  In the mixing step, the amount of the pulverized heat-treated wheat flour is 5 parts by mass or more and 40 parts by mass or less, preferably 10 parts by mass or more and 40 parts by mass or less, and more preferably 20 parts by mass or more and 40 parts by mass or less. The blending amount of the non-heat-treated wheat flour is 60 parts by mass or more and 95 parts by mass or less, preferably 60 parts by mass or more and 90 parts by mass or less, and more preferably 60 parts by mass or more and 80 parts by mass or less. In such a preferable range of the blending amount, the total of the blending amount of the pulverized heat-treated wheat flour and the blending amount of the non-heat-treated wheat flour is preferably 100 parts by mass. If the blended amount of the pulverized heat-treated wheat flour is too small, it may not be possible to sufficiently obtain the effect of improving aging resistance and texture and texture in bakery foods, and if the blended amount of the pulverized heat-treated wheat flour is too large, Secondary workability may deteriorate.

  In the mixing step, components other than the crushed heat-treated wheat flour and the non-heat-treated wheat flour may be added. Such other components include, for example, rye flour, barley flour, buckwheat flour, rice flour, bean flour, cereal flour and other flours other than wheat flour; potato starch, corn starch, waxy starch, wheat starch, and pre-gelatinization thereof, Processed starch that has been subjected to etherification, esterification, crosslinking, oxidation, etc .; expanding agents such as sodium hydrogen carbonate (baking soda), baking powder, ammonium carbonate, ammonium hydrogen carbonate, ammonium chloride or yeast; oils and fats such as salad oil; Sugars and other sugars; whole eggs, egg whites, egg yolks and other eggs; milk, skimmed milk powder, butter and other dairy products; salts such as salt; emulsifiers, thickeners, acidulants, spices, spices, colorants, fruit juices, Fruits, vitamins, etc. are mentioned, and these 1 type can be used individually or in combination of 2 or more types.

  Examples are given for specifically explaining the present invention, but the present invention is not limited to the following examples.

[Examples 1 to 4 and Comparative Examples 1 to 4]
A predetermined amount of strong powder (manufactured by Nisshin Seifun Co., Ltd., trade name "Million") and water were put into a closed container and mixed, and the atmosphere temperature in the closed container was set to a predetermined temperature and heated for a predetermined time. More specifically, using the continuous powder transfer device as a closed container, introducing a strong powder of water into the device and agitating this, while introducing saturated steam into the device, The moist heat treatment was performed on the strong powder by setting the ambient temperature of the above in a predetermined range and heating for a predetermined time. After the wet heat treatment, shelf-drying was used to dry the wet heat-treated strong powder, and then the crusher was used to pulverize the dried strong powder. In this way, heat-treated wheat flour (crushed heat-treated wheat flour) was obtained as a product. The blending amount of each component, manufacturing conditions, etc. are shown in Table 1 below.

[Comparative Example 5]
Heat-treated wheat flour was obtained as a manufactured product in the same manner as in Example 2 except that the crushing treatment was not performed. The blending amount of each component, manufacturing conditions, etc. are shown in Table 1 below.

  In addition, in Table 1 below, each Example and Comparative Examples are divided into three groups I to III. Group I is an example in which the amount of water added is changed appropriately with respect to 100 parts by mass of wheat flour, and Group II is In the example, group III is an example in which the presence or absence of the pulverization process after the heat treatment is appropriately changed. From the viewpoint of readability of the table, in Table 1 below, Examples 1 and 2 are duplicated over a plurality of groups.

[Test example]
Using the heat-treated wheat flour of each Example and Comparative Example, bread, which is a kind of bakery food, was manufactured by the following method. The obtained bread was allowed to stand at room temperature (25 ° C.) for 1 day, and then 10 panelists evaluated the workability during bread production and the taste and texture of the bread based on the following evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 1 below.

[Method for manufacturing bread]
320 g of strong flour as non-heat treated wheat flour (manufactured by Nisshin Seifun Co., Ltd., trade name "Million") in a mixing bowl in a commercially available bread-making mixer (Dalton Co., Ltd., universal mixer model 5DM-03-r), 80 g of heat-treated wheat flour to be evaluated, 8 g of salt, 32 g of sugar, 9.2 g of raw yeast ("Oriental yeast" manufactured by Oriental Yeast Co., Ltd.), and 0.4 g of yeast food ("C yeast food" manufactured by Oriental Yeast Co., Ltd.) , A proper amount of water was added, and a mixing process was performed to prepare bread dough. Specifically, after mixing at low speed for 4 minutes, mixing was performed at high speed for 2 minutes, 16 g of oil and fat was added, mixing was performed at low speed for 4 minutes, and then kneading was performed at high speed for 1 minute (kneading). Temperature 27 ° C). The dough thus obtained was fermented under the conditions of a temperature of 27 ° C. and a relative humidity of 75% for 1 hour, then divided into 450 g and rounded, and the bench time was taken for 30 minutes. Stuffed. Then, after performing proofing (in an atmosphere having a temperature of 38 ° C. and a relative humidity of 85%) for 60 minutes, baking was performed at a temperature of 200 ° C. for 30 minutes to obtain a loaf of bread.

(Evaluation criteria for workability during bread making)
5 points: The bread dough is not sticky throughout the entire process of bread production, and the secondary processing suitability is good.
4 points: Stickiness is generated in the bread dough in a part of the process of bread production, but there is no problem in secondary processing.
3 points: Stickiness occurs in the bread dough throughout the entire process of bread production, but there is no problem in secondary processing.
2 points: Stickiness is generated in the bread dough throughout the entire process of making bread, and secondary processing is difficult unless special care is taken in handling the bread dough.
1 point: The stickiness of the bread dough is severe throughout the whole bread making process, and the secondary processing is difficult.

(Evaluation criteria for the taste and texture of bread)
5 points: Sweetness is felt very strongly, and the whole has a sufficiently moist and chewy texture, and the taste and texture are good.
4 points: Moisture and softness may be partially lacked, but sweetness is felt, and the whole has a moist and chewy texture, and there is no problem in taste and texture.
3 points: A slight sweetness is felt, and a slight moisturizing and firmness is also felt.
2 points: The sweetness is slightly perceptible, the whole is less moist or firm, and partially dry.
1 point: No sweetness was felt, and the overall texture was too soft or dry, and the taste and texture were poor.

[Practical Production Examples 1 to 6 and Comparative Production Examples 1 to 3]
The pulverized heat-treated wheat flour of Example 1 or 2 was used, and the amounts of this flour and the strong flour as the non-heat-treated wheat flour were appropriately changed, and bread was produced according to the above [Production method of bread]. Then, with respect to the produced bread, 10 panelists evaluated the workability at the time of producing the bread and the taste and texture of the bread according to the [Test Example] based on the evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 2 below. In Table 2 below, Group I is an example using the pulverized heat-treated wheat flour of Example 1, and Group II is an example using the pulverized heat-treated wheat flour of Example 2.

Claims (4)

Wheat flour (however, excluding durum wheat flour) To 100 parts by mass of water, 15 parts by mass or more and 40 parts by mass or less of water is added to obtain a mixture, and the mixture is heated at an atmospheric temperature of 70 ° C. or higher and lower than 100 ° C. for 3 seconds or longer and 60 seconds or longer. A method for producing pulverized heat-treated wheat flour, which comprises the step of adjusting the particle size of the wheat flour after heating to 400 μm or less by heating and then pulverizing. The method for producing ground heat-treated wheat flour according to claim 1, wherein the particle size of the heated wheat flour is adjusted to 200 μm or less by the grinding. The method for producing pulverized heat-treated wheat flour according to claim 1, wherein the pulverized heat-treated wheat flour is for breads. It has the process of mixing 5 mass parts or more and 40 mass parts or less of pulverized heat-treated wheat flour manufactured by the manufacturing method according to any one of claims 1 to 3, and 60 mass parts or more and 95 mass parts or less of non-heat-treated wheat flour. A method for producing a bakery food mix.