JP6972400B2 - Wheat flour products and foods using them - Google Patents

Description

The present invention relates to wheat flour products and foods using the same.

Wheat flour is a general-purpose ingredient for foods such as breads, confectioneries, noodles, fried foods, seasonings, and flour dishes.
In these foods, various additives are used to improve the texture like other foods.

Among foods using wheat flour, for example, as a technique for coping with the deterioration of the texture of breads, a method of adding an additive such as an emulsifier or modified starch to prevent the deterioration of the quality is known.

Further, Patent Document 3 describes a bread using wheat flour using roasted wheat with a puff phenomenon.

Japanese Unexamined Patent Publication No. 4-11857 Japanese Unexamined Patent Publication No. 2006-025678 Japanese Unexamined Patent Publication No. 2005-229832

As described above, in the prior art, attempts have been made to maintain the quality of foods using wheat flour by adding additives such as emulsifiers and modified starch. However, when additives are used as raw materials for foods using wheat flour, labeling of these additives is essential for the raw materials based on the provisions of food labeling-related laws and regulations. In recent years, for example, it has been reported that bread labeled as "no emulsifier used" actually contains the same ingredients as emulsifiers, and even in the bread manufacturing industry and the government's study group reviewing the labeling of additives, "no additives" And the pros and cons of displaying "non-use" is an issue.
Against this background, it is difficult to say "additive-free" or "non-use" for foods that use wheat flour that uses prior art to maintain quality, and for nature-oriented and nature-oriented consumers. The appeal is weak. Therefore, there is always a demand for foods using wheat flour without additives.
Against this background, the present invention provides a technique for producing foods using wheat flour, which has an improved texture even though the amount of additives used is reduced. It was an issue.

In view of the above problems, the present inventor examined the above-mentioned technology, and found that the above-mentioned problems were solved by using a specific material whose superiority was not known so far as a material used for foods using wheat flour. As a result of finding that there is a possibility of solving the problem and proceeding with further diligent research, the present invention has been completed.
That is, the present invention relates to at least each of the following inventions:
[1]
Wheat flour having a water absorption rate of 4.5 times or more the water absorption rate of strong flour.
[2]
The flour according to [1], which is a puff flour.
[3]
The puff flour according to [2] used for confectionery, noodles, seasonings, breads, flour dishes or fried foods.
[4]
The puff flour according to [3], which has a viscosity of 4700 cp to 5900 cp.
[5]
The puff flour according to [3] or [4], which has a protein content of 7.5% by weight to 11.3% by weight.
[6]
A wheat flour product containing the puff flour according to any one of [2] to [5] and wheat flour that is not puff flour.
[7]
Foods that use puff wheat flour, which has a water absorption rate of 4.5 times or more the water absorption rate of strong flour.
[8]
The food product according to [6], which is a food product further using wheat flour that is not puff wheat flour and is obtained from a composition containing puff wheat flour in an amount of 1% by weight to 50% based on the total weight of the wheat flour used.
[9]
The food according to [6] or [7], which is confectionery, noodles, seasonings, breads, flour dishes or fried foods.
[10]
A method for improving the texture of a food, which comprises incorporating puff wheat flour in a composition, which has a water absorption rate of 4.5 times or more the water absorption rate of strong flour.
[11]
Use of puff wheat flour with a water absorption rate of 4.5 times or more of the water absorption rate of strong flour to improve the texture of food.

INDUSTRIAL APPLICABILITY According to the present invention, wheat flour, particularly puff wheat flour, which improves the texture of foods despite the reduction in the amount of additives used is provided.
The puff flour has the effect that it can be used in a wide variety of foods such as confectionery, noodles, seasonings, breads, flour dishes or fried foods.
According to the puff flour having a viscosity of 4700 cp to 5900 cp or a protein content of 7.5% by weight to 11.3% by weight, the texture of the above-mentioned food can be more reliably imparted. It has the effect of being able to do it.
Further, by using a composition (dough) containing the puff flour of the present invention in an amount of 1% by weight to 50% by weight with respect to the total weight of the wheat flour used, the texture of foods can be more reliably imparted. The effect of being able to do is played.

Puff flour is known to be used for fried chicken flour and tempura flour (Patent Document 1 or 2). The fried chicken flour only imparts a crispy texture to the fried chicken, and the tempura flour is said to have the effect of improving the flowering of the tempura.
On the other hand, no puff flour is known to have a water absorption rate of 4.5 times or more the water absorption rate of weak flour or strong flour, and such puff flour can be used as confectionery, noodles, seasonings, breads, flour dishes or powdered dishes. It is also not known to be used in foods such as fried foods.
In the present invention, the puff flour is not only used to give a crispy texture and a favorable appearance of fried food, but also to improve the soft texture in foods preferably having a soft texture. Improving the soft texture of foods covered with puff flour is an effect that could not be predicted from the prior art.
Further, in the case of the food using wheat flour of the present embodiment, since it is not necessary to indicate the additive in the raw material name, it is possible to appeal the added value to nature-oriented and nature-oriented consumers.

Although not bound by theory, the wheat flour of the present invention has a high water absorption rate of 4.5 times or more the water absorption rate of the strong flour, and therefore has a high water absorption capacity. By embracing a larger amount of water, it retains the water or oil content of the food and has an excellent texture such as non-drying softness, smoothness, smoothness, or crispy and / or crispy lightness. May have the effect of granting and improving.
In particular, among the wheat flours of the present invention, the puffed wheat flour has the effect of imparting and improving the above-mentioned excellent texture by the following physical and chemical properties acting alone or in combination. there is a possibility:
1. 1. Porous structure due to swelling (reducing bulk density and particle size, contributing to water retention and oil retention)
2. 2. Pregelatinization of starch and structural changes in starch granules (contributing to changes in the degree of damaged starch)
3. 3. Denaturation of proteins such as gluten Furthermore, the effects of reducing the odor of wheat ingredients (the effect of synesthesia where the aroma also affects the texture) and low water content (contributing to the retention of more water and oil) are also the above-mentioned puffs. It may contribute to the effect of wheat flour.
Of the wheat flours of the present invention, the puffed wheat flour has undergone puffing, so that the water absorption capacity and the oil absorption capacity are surely guaranteed, and the water retention and oil retention properties are excellent.
The roasted wheat flour described in Patent Document 3 is at least due to a production method such as immersing it in water before puffing, heat treatment under normal pressure, and roasting. The water absorption rate and the degree of pregelatinization are different from those of wheat flour.

The present invention will be further described below.
The "texture" of food is the feeling of being hard, soft, and moist, which is generally felt when eating food. Evaluation terms related to the texture of each food are systematized into Hayakawa's texture terms (Fumiyo Hayakawa, systematization of Japanese texture terms and use for sensory evaluation, Journal of the Japanese Society of Food Science and Technology, 60 (7), 311 -322 (2013)) was set as a reference.
Among the "textures" of foods in the present invention, in foods preferably having softness, it is a sensation indicating the ease of deformation among the mechanical properties at the time of eating. By "improving" the "texture" of such a food, it means that the softness of the food at the time of eating is increased by using the wheat flour of the present invention. Such foods include, for example, noodles, breads, and flour dishes.

Among the "textures" of foods in the present invention, cookies are good at eating. Among the foods in the present invention, "improving" the "texture" of cookies means smoothness and fluffiness among the geometrical properties of cookies during eating and / or the lips of fats and oils among the properties related to moisture and fats and oils. It is a sensation that belongs to cookie, and means that it is increased by using the flour of the present invention.
Among the "textures" of foods in the present invention, fried foods and crackers are crispy and / or crispy and light at the time of eating. Among the foods in the present invention, "improving" the "texture" of fried foods and crackers belongs to the easiness of cutting, crushing, and breaking among the mechanical properties of fried foods and crackers at the time of eating. It is a sensation and means that it is increased by using the flour of the present invention.
Among the "textures" of foods in the present invention, seasonings are the natural smoothness at the time of eating. Among the foods in the present invention, "improving" the "texture" in seasonings is a sense belonging to the smoothness and fineness of the geometrical characteristics of the seasonings at the time of eating, and the wheat flour of the present invention is used. Among the "textures" of foods in the present invention, which means that they are increased by use, breads and cakes have a moist feeling and / or a chewy feeling at the time of eating. Among the foods in the present invention, "improving" the "texture" of breads and cakes is a feeling belonging to moderately chewy elasticity among the mechanical characteristics of breads and cakes at the time of eating. , Means to increase by using the flour of the present invention.

The "texture" of a food product in the present invention includes, for example, the following:
・ Good crispness and / or crispness in confectionery (eg cookies, crackers, cakes) ・ Softness and / or crispness in noodles ・ Seasonings (sauce ・Natural smoothness in sauces) ・ Moist and / or chewy and / or softness in breads and cakes ・ Softness in powdered dishes (okonomiyaki and octopus) ・ Fried foods Crispy and / or crispy lightness in types (fried and tempura using batter flour)

In the present invention, the "puff flour" means wheat flour obtained by crushing (puffed / swollen) wheat having a large number of pores inside. Wheat flour is flour made by grinding wheat.

The food containing the puff flour of the present invention is a food obtained by adding an appropriate amount of the puff flour to a normal wheat flour that is not a puff flour, or by baking a dough obtained by substituting a part of the normal wheat flour.

● Wheat flour and puff flour of the present invention The wheat flour of the present invention is a wheat flour having a water absorption rate of 4.5 times or more the water absorption rate of a strong flour, and the puff flour has excellent water retention and / or oil retention properties, and also. It is preferable because it has less microbial contamination. The reason why the puff wheat has less microbial contamination is that the water activity of the puff wheat is as small as about 0.05.
Among the wheat flours or puffed wheat flours of the present invention, those having a water absorption rate of 6 times or more of that of soft flour are preferable, and those having a water absorption rate of 7 times or more are more preferable.
Among the wheat flours of the present invention, puffed wheat flour having a water absorption rate of 7 times or more that of the weak flour and 4.5 times or more that of the strong flour is preferable, and is 7 times or more that of the weak flour and 4 of the strong flour. It is more preferable that the amount is 6 times or more.

Among the wheat flours of the present invention, for example, puff wheat flour has a water absorption rate of about 3.5 or more. On the other hand, the water absorption rates of general soft flour and strong flour are about 0.5 and about 0.7, respectively. Therefore, among the flours of the present invention, puff flour is preferable.
Among the wheat flours of the present invention, puffed wheat flour having a water absorption rate of 3.7 or more is more preferable.

The "water absorption rate" in the present invention is, for example, a physical property measured by the following method:
-Add a predetermined amount (for example, 5 to 10 times) of water to the powder.
-The powder is sufficiently dissolved in water, and after the dissolution, it is allowed to stand for a predetermined time (for example, 30 to 60 minutes).
-The obtained aqueous solution of the powder is centrifuged at a predetermined rotation speed, time and temperature (for example, 2500 rpm, 10 minutes, 4 ° C.).
・ Discard the supernatant and measure the amount of precipitate.
·a formula:
(Precipitation amount (g) -Amount of powder added first (g)) / Amount of powder added first (g)
The value obtained by the above is taken as the water absorption rate.

The viscosity of the puff flour of the present invention is not limited as long as the desired effect of the present invention is exhibited. The viscosity of the puff flour used in the breads of the present invention is exemplified by 4700 cp to 5900 cp. The viscosity is the viscosity measured by adding 5.5 times the amount of water to puff wheat flour and sufficiently homogenizing the solution at 15 ° C. with a B-type viscometer (measurement conditions: No. 3 rotor, 10 rpm). It is preferable to use puff wheat flour having such a viscosity for food because the texture of the food is improved.
Among the wheat flours or puffed wheat flours of the present invention, those having a viscosity of 4700 cp to 5700 cp are preferable. A viscosity of 4700 cp or more imparts a favorable crispness to foods such as bread, and a viscosity of 5700 cp or less imparts a favorable chewy texture to the food.

The protein content of the puff flour of the present invention is not limited as long as the desired effect of the present invention is exhibited.
Among the puff flours of the present invention, those having a protein content of 7.5% by weight to 11.3% by weight per dry solid content are preferable because they are easy to produce foods.

Foods in which the puff flour of the present invention is used are not limited, and examples thereof include confectionery, noodles, seasonings, breads, flour dishes or fried foods.

The puff flour of the present invention is preferably used together with wheat flour (weak flour, medium flour, strong flour, etc.) usually used for producing foods. In the present specification, a composition containing the puff flour of the present invention together with wheat flour usually used for producing foods such as soft flour, medium-strength flour or strong flour may be referred to as a wheat flour product.
Of the wheat flour products of the present invention, the ratio of the puffed wheat flour of the present invention to the whole wheat flour is not limited as long as the desired effect of the present invention is exhibited.
The wheat flour product of the present invention may further contain grain flour other than wheat flour such as rice flour and corn flour as long as the desired effect of the present invention is exhibited.

The degree of pregelatinization of the puff flour of the present invention is not limited as long as the desired effect of the present invention is exhibited. The degree of pregelatinization of the puff flour used in the breads of the present invention is exemplified by 60% or more, and the breads of the present invention using the puff flour having a degree of pregelatinization of 70% or more as the puff flour are preferable.

The maximum particle size and median diameter of the puff flour of the present invention are not limited as long as the desired effects of the present invention are exhibited.
Examples of the particle size of the puff flour of the present invention include a maximum particle size of less than 500 μm and / or a median diameter of 20 to 120 μm. By setting the maximum particle size to less than 500 μm and / or the median diameter of 20 to 120 μm, the compatibility with other powder components when used in foods such as bread is improved, and the texture (smoothness) is preferable. Can be kept in. As the particle size of the puff flour of the present invention, a median diameter of 20 to 100 μm is more preferable, a median diameter of 20 to 70 μm is even more preferable, and a median diameter of 20 to 40 μm is even more preferable. The method for measuring the maximum particle size and the median diameter is not limited, and is usually used in the art such as particle size analysis using a laser diffraction type particle size distribution measuring device-laser diffraction / scattering method (ISO13320, ISO9276, JISZ8825: 2013). This may be done by the method of.
Further, the feature defining the particle size may characterize other particle characteristics in addition to the maximum particle size and the median diameter.
As such particle characteristics (particle average),
Aspect ratio, surface area, maximum length, maximum vertical length, perimeter, perimeter of envelope, equivalent circle diameter, circularity, unevenness, etc. are included, but are not limited thereto.
The bulk density of the puff flour of the present invention is not limited as long as the desired effect of the present invention is exhibited. Examples of the bulk density of the puff flour of the present invention are 300 to 450 g / L (loose density) and 550 to 760 g / L (loose density) when the degree of swelling is about 1.5 to about 3.5.
The method for measuring the loose density and the dense density is not limited, and the method using POWDER TESTER (TYPE PT-E SER No.911402, manufactured by Hosokawa Micron Co., Ltd.) may be used as usual in the present technical field.

Among the puff flours of the present invention, those having high oil retention properties are preferably applied to fried foods (fried chicken and tempura using batter flour).
Further, among the puff flours of the present invention, those that impart or improve the viscosity of the composition are confectionery (cakes, cookies, etc.), noodles, seasonings, flour dishes (takoyaki, okonomiyaki, etc.), breads, etc. Application to is preferred.

The method for producing wheat flour or puffed wheat flour of the present invention is not limited, and a conventional method for producing wheat flour may be used.
Conditions such as temperature and pressure when performing the swelling treatment in the production of the puff wheat flour of the present invention may be appropriately set according to the device to be used. When using (see), the raw wheat may be pressurized and heated for several seconds using heated steam that is 80 to 130 ° C higher than the saturated steam temperature in ^{the gauge pressure range of 4 to 7 kg / cm 2.} ..

The present invention also provides a method of using puff flour for improving the texture of food. That is, the method of the present invention is a method of using puff flour, which enhances and maintains the texture of food by blending puff flour with ordinary wheat flour.

● Food The food of the present invention uses wheat flour having a water absorption rate of 4.5 times or more the water absorption rate of strong flour, especially puff wheat flour.
-Foods that are eaten as they are, or-Compositions for preparing such foods (semi-finished products such as premix powder and dough, and intermediate products that have not undergone heating processes such as baking and boiling).
The intermediate product also includes a side dish, which is intended to be eaten after cooking by adding additional ingredients to the intermediate product itself.
Among the foods of the present invention, the types of the foods to be eaten as they are (may be simply referred to as "foods of the present invention" below) are not limited, and confectionery (cakes, cookies, etc.), noodles, seasonings. Examples include flour dishes (takoyaki, okonomiyaki, etc.), breads and fried foods (fried and tempura using batter flour).
Breads include bread, British bread, French bread, rye bread, denissi pastry, English muffin, focacha, coppe bread, roll bread, croissant, sweet bun, cooked bread, pizza, pie, pita, nan, steamed bread, donuts, waffles, An example is a pie.
As the breads of the present invention, those whose commercial value is formability and softness after baking, and breads such as breads provided in a sliced state, British breads, French breads, etc., have more efficient effects of the present invention. It is preferable because it is played.

The type of wheat used in the puff flour of the present invention is not limited as long as the desired effect of the present invention is exhibited. Examples of such wheat include soft wheat, intermediate wheat, and hard wheat.

Among the foods of the present invention, the foods obtained from the composition (dough) containing the puff flour of the present invention in an amount of 1% by weight to 50% by weight with respect to the total weight of the wheat flour have an improved texture and are further quintuple. % Weight to 20% by weight is more preferable because it has good workability and more excellent swelling and texture after baking.
When the weight of puff flour / the weight of the whole flour is (A) and the water content of the whole dough is (B), the food is prepared using the dough with the value of (A) / (B) of about 0.1 or more. It is preferable to manufacture. This is because the effect of improving the texture is more clearly exhibited in such foods.

The following weight ratio is exemplified as the weight ratio of the puff flour of the present invention to the total weight of the flour in the food of the present invention:
・ Confectionery (example: cookies and crackers): 5% by weight to 40% by weight
・ Noodles: 5% by weight to 20% by weight
・ Seasonings (sauce, sauce): 2% by weight to 10% by weight
・ Breads and cakes: 5% by weight to 40% by weight
・ Powdered dishes (okonomiyaki / takoyaki): 5% by weight to 20% by weight
・ Fried foods (fried chicken and tempura using batter flour): 1% by weight to 20% by weight

According to the present invention, wheat flour that further uses wheat flour that is not puff wheat flour together with puff wheat, which is a material for these foods, and premixed flour that is obtained by adding further food materials to such wheat flour depending on the intended use are also provided. Examples of such premix flour include cake mix, hot cake mix, okonomiyaki flour, takoyaki flour, fried chicken flour, and tempura flour.
The method for producing these premixed flours is not limited, and in the methods usually used in the present technology, a predetermined ratio of the wheat flour of the present invention may be blended with the commonly used wheat flour to produce the premixed flour.

The method for producing the food product of the present invention is not limited. For example, the confectionery (cakes, cookies, etc.), noodles, seasonings, breads, flour dishes (takoyaki, okonomiyaki, etc.) and fried foods (fried chicken / tempura using batter powder) of the present invention are each themselves. It may be produced by a known method.

The method for producing a food product of the present invention may include the following materials / steps:
-Confectionery (eg, cookies and crackers): A predetermined amount of the flour, flour, egg yolk, salt, sugar, butter, water, etc. (in the case of cookies) of the present invention, or the flour, flour, salt, etc. of the present invention, respectively. And salad oil etc. (in the case of crackers) are mixed and baked in an oven.
-Noodles (eg udon): After kneading a predetermined amount of the wheat flour, medium-strength flour, salt, flour (medium-strength flour), water, etc. of the present invention, letting them rest, and then spreading them to an appropriate thickness. Cut.
-Seasonings (eg, white sauce): A predetermined amount of the wheat flour, flour, and butter of the present invention are entwined while boiling the butter over low heat to form a paste, and milk and salt are added to obtain a white sauce.
-Breads and cakes (eg pizza): A predetermined amount of strong flour, wheat flour of the present invention, butter, sugar, skim milk, salt, water and dry yeast are kneaded and fermented, then rolled into a disk shape. Roll and bake in the oven to get pizza.
-Flour dishes (eg, okonomiyaki): Mix with a predetermined amount of medium-strength flour, wheat flour of the present invention, eggs and water, and optionally chopped rice flour and other ingredients, and spread on both sides. To get okonomiyaki.
-Fried foods (eg, fried chicken, tempura): For fried chicken, mix a predetermined amount of flour, wheat flour and water of the present invention with salt, pepper, ginger, garlic, sake, soy sauce, and cover with chicken. Then add oil to get fried chicken.
For tempura, mix a predetermined amount of flour, wheat flour of the present invention and water to obtain a batter solution, soak the ingredients pre-sprinkled with flour (weak flour) in the batter solution, and then fry them in oil to make tempura. To get.

Among the foods of the present invention, in the production of bread, which is bread, ordinary wheat flour and the puff flour are mixed, and auxiliary materials such as sugar, salt, yeast food, shortening, and raw yeast are added to the mixture. , Knead with water to prepare bread dough. The bread dough of the present invention may be produced by fermenting such bread dough by a usual method in the present technical field and baking it. Further, after the final bread dough is obtained, bread may be produced through the steps of primary fermentation, division, molding, secondary fermentation and baking by a conventional method.
Other breads may also be produced by the usual method for producing various types of bread in accordance with the above-mentioned method for producing bread.

More specifically, it may be a manufacturing method including the following steps:
(A) A step of preparing a composition containing puff flour in an amount of 1% by weight to 50% by weight based on the total weight of the flour;
(B) A step of preparing a food product from the composition obtained in the step (a) to obtain the food product.
Further, as a method for producing a food product of the present invention, a method using a composition having a value of (A) / (B) of 0.1 or more is preferable. This is because the effect of improving the texture is more clearly exhibited in the food produced by such a production method.
In the above formula, (A) and (B) have the following meanings, respectively:
(A): Weight of puff flour / Weight of whole flour (B): Moisture content of the composition.

● Method for improving the texture of food The present invention also provides a method for improving the texture of food, which is a method for improving the moist feeling of food, including containing puff flour in the dough of the food. be. According to the method, puff flour can be blended with other materials at any time when the dough for food is prepared to obtain a dough, and the moist feeling in the food obtained by using the dough can be improved.
The above items may be applied to the puff flour used in the method, the method for preparing the dough, the method for producing food, and the like.

The present invention will be described in more detail below with reference to specific examples, but this does not limit the present invention in any sense.
[Example 1] Confectionery (1) (cookie)
<Materials and methods>
The cookie as the food of the present invention was produced by the following formulation and manufacturing method. As the puff flour, the one manufactured on the actual machine under the following manufacturing conditions was used:
^{Wheat is heated for several seconds with superheated steam having a gauge pressure of 4 to 7 kg / cm 2} and a temperature higher than the saturated steam temperature by 80 to 130 ° C. using a swelling food manufacturing apparatus (described in Japanese Patent Publication No. 46-34747), and swelling these. By adjusting the conditions, the puff wheat of the present invention was obtained. This was crushed with a crusher to obtain puff wheat flour (water absorption rate 3.75). The notation of "Ct" in the following indicates that it is a control.

Using Ct-1 as a control, each sample was evaluated including the texture of the texture at the time of eating, the flavor of butter, the cracking of the surface of the cookie, and the evaluation of the formability after baking. Performed by a trained panel of 3 people.

<Result>
Compared to Ct-1, Ct-2 cookies with an increased amount of butter have a better texture when eaten and have a better bitterness and butter flavor, but have formability such as cracks and shape loss on the surface of the cookie after baking. Was inferior. On the other hand, the cookie of the present invention was superior to Ct-1 and Ct-2 in the goodness of the texture and the buttery flavor, and the bitterness was further improved. Further, regarding the moldability which was a problem in the product of Ct-2, the cookie of the present invention had less surface cracking and shape deformation than Ct-2, and the effect was equal to or higher than that of Ct-1.

[Example 2] Confectionery (2) (crackers)
<Materials and methods>
A cracker as a food product of the present invention was produced by the following formulation and manufacturing method, and the texture was confirmed. The water absorption rate of the puff flour used was 3.75:

<Result>
The crackers in the test plot to which puff flour was added had an excellent crunchy texture and improved moldability as compared with Ct.

[Example 3] Confectionery (3) (sponge cake)
<Materials and methods>
The sponge cake as the food of the present invention was produced by the following formulation and method of preparation. The water absorption rate of the puff flour used was 3.75:

<Result>
The sponge cake in the test plot containing puff flour had better melting in the mouth and improved moldability than the other test plots.

[Example 4] Noodles (udon)
<Materials and methods>
The cracker as a food product of the present invention was produced by the following formulation and manufacturing method, and the texture and moldability were confirmed. The puff flour water absorption rate used was 3.75:

<Result>
The test plot containing puff flour was superior to Ct in softness and crispness, and had improved moldability.

[Example 5] Seasonings (white sauce)
<Materials and methods>
The white sauce as the food of the present invention was produced by the following formulation and manufacturing method, and the texture was investigated. The water absorption rate of the puff flour used was 3.75:

<Result>
When the texture of each sample was evaluated by a trained panel of three people, the white sauce of the present invention was superior to Ct in its natural smoothness.

[Example 6] Breads (pizza)
<Materials and methods>
The pizza as the food of the present invention was produced by the following formulation and manufacturing method, and the moldability was confirmed. The water absorption rate of the puff flour used was 3.75:

<Result>
When the texture of each sample was evaluated by a trained panel of three people, the pizza of the present invention had a good texture softer than Ct.

[Example 7] Powdered dishes (okonomiyaki)
<Materials and methods>
The okonomiyaki as the food of the present invention was produced by the following formulation and manufacturing method, and the moldability and texture were confirmed. The water absorption rate of the puff flour used was 3.75:

<Result>
When the texture of each sample was evaluated by a trained panel of three people, the okonomiyaki of the present invention was softer than Ct and had a good texture.

[Example 8] Fried foods (1) (fried chicken)
<Materials and methods>
The fried chicken as the food of the present invention was produced by the following formulation and manufacturing method, and the texture was confirmed. The water absorption rate of the puff flour used was 3.75:

<Result>
When the texture of each sample was evaluated by a trained panel of three people, the fried chicken of the present invention was crispy and lighter than Ct, and had a good texture.

[Example 9] Fried foods (2) (Tempura)
<Materials and methods>
The tempura as the food of the present invention was produced by the following formulation and manufacturing method, and the texture was confirmed. The water absorption rate of the puff flour used was 3.75:

<Result>
When the texture of each sample was evaluated by a trained panel of three people, the tempura of the present invention was crispy and crispy than Ct both 2 hours and 4 hours after production, and the food was good. It was a feeling.

パン生地の焼成にはホームベーカリー（SD-BH103-P、Panasonic製）を用い、食パンの早焼きコース、すなわち、ねり⇒ねかし⇒ねり⇒発酵⇒ねり⇒発酵⇒焼き、の工程を経て作製した。
食パンに焼き上がり後、取り出して１時間静置してあら熱をとり、ジッパー付きのポリエチレン製の袋に密閉し、常温で保存した。
作製された食パンのしっとり感及びもちもち感の評価を、３名の訓練された構成員からなる分析型官能評価パネル（訓練期間：２〜４５年）により、製造１日後、製造２日後及び製造３日後に行った。
＜評価方法＞
各パンの評価は、以下の方法で実施した。官能評価におけるパネルのバイアス（偏り）を排除し、評価の精度を高めるために、サンプルは、各保存期間の焼成パンをスライサーで２．５ｃｍにスライスし、クラスト（皮）を除き、クラム（内層）部分を一口大にカットし、これを官能評価に供した。その際、サンプルの試験区番号や配合組成はパネルに知らせず、各試験区のサンプルをランダムに提示した。また、評価を実施するにあたり、パネル全体で討議し、各評価項目の特性に対してすり合わせを行って、各パネルが共通認識を持つようにした。官能評価の指標についても、官能評価の結果をもとに基準化できるように、パネル全体で事前に協議した上で設定した。
しっとり感及びもちもち感の評価は、製造１日後、製造２日後及び製造３日後の各Ｃｔとの比較により行った。比較の指標は下記のとおりであり、「０」はＣｔと同程度であったことを示す：

[Example 10] Breads (bread)
<Materials and methods>
For the formulation of Ct, replace the strong flour with 5% by weight, 10% by weight, 15% by weight, and 20% by weight of puffed wheat flour, and add other ingredients shown in the table below to prepare bread dough, and prepare the bread dough. Bread was made using.
Regarding the amount of water, a section was set up in which a fixed amount (200 g) was used regardless of the amount of strong flour, and a section in which water was added at a constant ratio to the amount of Ct water according to the content of puff flour.
The composition of the bread dough was as follows:

A home bakery (SD-BH103-P, manufactured by Panasonic) was used to bake the bread dough, and it was made through the process of baking bread quickly, that is, the process of baking ⇒ baking ⇒ baking ⇒ fermentation ⇒ baking ⇒ fermentation ⇒ baking.
After baking in bread, it was taken out and left to stand for 1 hour to remove heat, sealed in a polyethylene bag with a zipper, and stored at room temperature.
An analytical sensory evaluation panel (training period: 2 to 45 years) consisting of three trained members was used to evaluate the moistness and chewyness of the produced bread 1 day after production, 2 days after production, and 3 production. I went a day later.
<Evaluation method>
The evaluation of each bread was carried out by the following method. In order to eliminate the panel bias in the sensory evaluation and improve the accuracy of the evaluation, the sample was sliced from the baking pan for each storage period to 2.5 cm with a slicer, and the crust (skin) was removed, and the crumb (inner layer) was removed. ) Part was cut into bite-sized pieces and used for sensory evaluation. At that time, the sample test group numbers and compounding compositions were not notified to the panel, and the samples of each test group were randomly presented. In addition, when conducting the evaluation, discussions were held throughout the panel, and the characteristics of each evaluation item were adjusted so that each panel had a common understanding. The index of sensory evaluation was also set after discussions in advance with the entire panel so that it could be standardized based on the results of sensory evaluation.
The moist feeling and the chewy feeling were evaluated by comparison with each Ct 1 day after the production, 2 days after the production and 3 days after the production. The indicators for comparison are as follows, indicating that "0" was comparable to Ct:

As the puff flour, the one manufactured on the actual machine under the following manufacturing conditions was used:
^{Wheat is heated for several seconds with superheated steam at a gauge pressure of 4 to 7 kg / cm 2} and 80 to 130 ° C higher than the saturated steam temperature using a puffed food manufacturing apparatus (described in Japanese Patent Publication No. 46-34747), and puffed wheat. Was obtained (water absorption rate 3.75). This was crushed with a crusher to obtain puff wheat flour (maximum particle size less than 500 μm).

<Result>
The results are shown in the table below (the "moist feeling" and "moist feeling" described in the lower part of each table are the total values of the scores of each panelist). All of the breads of the present invention were superior to the breads containing no puff flour in the moist feeling and the chewy feeling on any of the survey days.
In the bread of the present invention, the moist feeling and the chewy feeling were good even after 3 days of production.
Further, in the samples other than the test group 1 and the test group 2, the workability at the time of manufacturing, the swelling and softness of the bread immediately after baking, and the fineness of the cross section of the sliced bread are also problems in the bread of the present invention. There was no.
On the other hand, in the test group 1, the dough before baking was sticky, the workability was deteriorated, the texture was rough, and the quality that the bread should have was impaired. In addition, the test group 2 had the same moist and chewy texture as the test group 1, and no improvement in texture was observed by adding the puffed wheat flour.
In addition to this test, bread doughs in which strong flour was replaced with puff wheat flour at 30% by weight and 40% by weight, respectively, were prepared, and bread was prepared using these bread doughs. As a result, although the swelling of the bread was slightly smaller than that of the test group 8, the moist feeling during the storage period was the same as that of the test group 8, and the quality of the bread was maintained.
The weight of the puff flour / the weight of the whole wheat flour is (A)% by weight, the water content of the whole dough is (B)% by weight, and the value of (A) / (B) is related to the moist feeling or the chewy feeling. As a result, the larger the value of (A) / (B), the better the moist feeling and the chewy feeling. Further, when the value of (A) / (B) was 0.132, the moist feeling or the chewy feeling was improved, but when it was 0.105, neither the moist feeling nor the chewy feeling was improved (Table). 15). Therefore, it is presumed that the desired effect is more clearly exhibited in the breads of the present invention obtained from the bread dough having a value of (A) / (B) of about 0.1 or more.

[Reference Test Example 1] Water absorption (water absorption rate)
[Materials and methods]
The water absorption rate of the puff flour, the soft flour and the strong flour of the present invention was measured.
As the puff flour of the present invention, the one produced by an actual machine under the following production conditions was used:
^{Wheat is heated for several seconds with superheated steam at a gauge pressure of 4 to 7 kg / cm 2} and 80 to 130 ° C higher than the saturated steam temperature using a puffed food manufacturing apparatus (described in Japanese Patent Publication No. 46-34747), and puffed wheat. Got This was crushed with a crusher to make puff flour.
Commercially available flours were used as the soft flour and the strong flour.

The water absorption was measured as follows:
Add 30 g of water to 3 g of powder (each flour).
Powder: Under the condition of water = 1:10, the powder is sufficiently dissolved in water, and after the dissolution, it is allowed to stand for 30 minutes.
33 g of the obtained aqueous solution of powder is put into a Falcon tube (amount containing 3 g of powder), and the mixture is centrifuged at 2500 rpm for 10 minutes at 4 ° C.
Discard the supernatant and measure the amount of precipitate.
a formula:
(Precipitation amount (g) -Amount of powder added first (g)) / Amount of powder added first (g)
Therefore, the water absorption rate is obtained and the water absorption is determined.
The test was performed twice.

<Result>
The water absorption rate of the puff flour of the present invention was 3.75. On the other hand, the water absorption rates of the soft flour and the strong flour were 0.5 and 0.74, respectively.

[Reference test example 2] Particle size (median diameter)
[Materials and methods]
The particle size (median diameter) of the puff flour, soft flour and strong flour of the present invention was measured.
As the puff flour of the present invention, the one produced by an actual machine under the following production conditions was used:
^{Wheat is heated for several seconds with superheated steam at a gauge pressure of 4 to 7 kg / cm 2} and 80 to 130 ° C higher than the saturated steam temperature using a puffed food manufacturing apparatus (described in Japanese Patent Publication No. 46-34747), and puffed wheat. Got This was crushed with a crusher to make puff flour.
Commercially available flours were used as the soft flour and the strong flour.

The particle size was measured three times by the particle size analysis-laser diffraction / scattering method (ISO13320, ISO9276, JISZ8825: 2013) using a laser diffraction type particle size distribution measuring device.
The test was performed 3 times.

<Result>
The median diameter of the wheat flour (puff wheat flour) of the present invention was 39.39 μm. On the other hand, the median diameters of the soft flour and the strong flour were 70.68 μm and 72.27 μm, respectively.

[Reference Test Example 3] Bulk Density [Materials and Methods]
As the puff flour of the present invention, the one produced by an actual machine under the following production conditions was used:
^{Wheat is heated for several seconds with superheated steam at a gauge pressure of 4 to 7 kg / cm 2} and 80 to 130 ° C higher than the saturated steam temperature using a puffed food manufacturing apparatus (described in Japanese Patent Publication No. 46-34747), and puffed wheat. Got This was crushed with a crusher to make puff flour.
Commercially available flours were used as the soft flour and the strong flour.

As bulk density, loose density and dense density were measured by a conventional method using POWDER TESTER (TYPE PT-E SER No.911402, manufactured by Hosokawa Micron Co., Ltd.).
The measurement was performed 3 times.

<Result>
The bulk density of each flour is as shown in the table below, and the flour (puff flour) of the present invention was smaller than the soft flour and the strong flour in both loose density and dense density:

これらの配合物を用いて、表１８に示す各試験区を設定した。吸水率の異なる小麦粉は、実施例１０において用いたパフ小麦粉と同じパフ小麦粉（吸水率３．７５）と膨化前の剥皮小麦を粉砕したもの（吸水率０．６０）とを、表１８に示す吸水率になるように混合することにより調製した。
なお、強力粉（市販品）の吸水率は、０．７５であった。
表１８中の「パフ小麦粉」の表記は、上記吸水率の異なる小麦粉であることを示す。 [Example 11] Examination of the influence of water absorption rate <Materials and methods>
According to Example 10, a test was conducted to examine the effect of the water absorption rate of wheat flour on breads (bread).
..
The controls shown in the table below, the formulations corresponding to the formulations of Test Group 4 (puff flour 25 g) in Example 10 and Test Group 8 (puff flour 50 g) in Example 10 were designated as Ct, Formula A, and Formula B, respectively.

Using these formulations, each test plot shown in Table 18 was set. Table 18 shows the wheat flours having different water absorption rates, which are the same as the puff flour used in Example 10 (water absorption rate 3.75) and crushed peeled wheat before swelling (water absorption rate 0.60). It was prepared by mixing so as to have a water absorption rate.
The water absorption rate of the strong flour (commercially available product) was 0.75.
The notation of "puff flour" in Table 18 indicates that the flour has a different water absorption rate.

<Evaluation method>
The same method as in Example 10 was adopted.

<Result>
It was as shown in the table below. The test plots 101 and the test plots 105 are test plots under the same test conditions (combination) as those of the test plots 4 and 8 of Example 10, respectively.

本発明の小麦粉（吸水率：３．４、３．８；それぞれ強力粉の４．５倍、５．０倍）を用いた食パンにおいては、比較例の小麦粉（吸水率１．８、２．６；それぞれ強力粉の２．４倍、３．５倍）を用いた食パンを上回る食感が、少なくとも３に日間維持された。
吸水率が同じ試験区同士を比較すると、配合Bを用いた試験区の方が、配合Aを用いた試験区より食感が優れていた。配合Bを用いた試験区においては、少なくとも、配合Aを用いた試験区に比較してパフ小麦粉の配合量が２倍であり（５０ｇと２５g）より多かったことにより、より良好な食感が得られたと推測される。

In the bread using the wheat flour of the present invention (water absorption rate: 3.4, 3.8; 4.5 times and 5.0 times, respectively, the strong flour), the wheat flour of the comparative example (water absorption rate 1.8, 2.6) The texture superior to that of bread using (2.4 times and 3.5 times that of strong flour, respectively) was maintained for at least 3 days.
Comparing the test groups having the same water absorption rate, the test group using the compound B had a better texture than the test group using the compound A. In the test group using formulation B, the amount of puff flour was at least twice as much as that in the test group using formulation A (50 g and 25 g), so that the texture was better. It is presumed that it was obtained.

これらの配合物を用いて、表２０に示す各試験区を設定した。吸水率の異なる小麦粉は、実施例１０において用いたパフ小麦粉と同じパフ小麦（吸水率３．７５）と膨化前の剥皮小麦を粉砕したもの（吸水率０．６０）とを、表１８に示す吸水率になるように混合することにより調製した。
なお、強力粉（市販品）の吸水率は、０．７５であった。
表２０中の「パフ小麦粉」の表記は、上記吸水率の異なる小麦粉であることを示す。 [Example 12] Viscosity <Material and method>
According to Example 10, a test was conducted to examine the effect of the viscosity of wheat flour on breads (bread).
Wheat flours with different viscosities were prepared by adjusting the gauge pressure of swelling and heating conditions.
The control (“Ct”) shown in the table below and formulation A in Example 11 were used.

Using these formulations, each test group shown in Table 20 was set. Table 18 shows the wheat flours having different water absorption rates, which are the same as the puff wheat flour used in Example 10 (water absorption rate 3.75) and crushed peeled wheat before swelling (water absorption rate 0.60). It was prepared by mixing so as to have a water absorption rate.
The water absorption rate of the strong flour (commercially available product) was 0.75.
The notation of "puff flour" in Table 20 indicates that the flour has a different water absorption rate.

<Result>
It was as shown in the table below.
In the bread using the wheat flour (viscosity: 4700 cp, 5700 cp) of the present invention, a texture (stickiness) superior to that of the bread using the wheat flour (viscosity: 3860 cp, 6400 cp) of the comparative example was obtained.
In the test group 203 having a low viscosity, the crispness of the bread was also worse than that of the wheat flour of the present invention (viscosity: 4700 cp, 5700 cp). Therefore, in order to make the effect of the present invention more suitable, it is considered desirable to adjust the viscosity to 4700 cp to 5900 cp.

パン生地の焼成にはホームベーカリー（SD-BH103-P、Panasonic製）を用い、食パンの早焼きコース、すなわち、ねり⇒ねかし⇒ねり⇒発酵⇒ねり⇒発酵⇒焼き、の工程を経て作製した。
食パンに焼き上がり後、取り出して１時間静置してあら熱をとり、ジッパー付きのポリエチレン製の袋に密閉し、常温で保存した。
作製された食パンのしっとり感及びもちもち感の評価を、３名の訓練された構成員からなるパネルにより、製造１日後、製造２日後、製造３日後及び製造４日後に行った。
しっとり感及びもちもち感の評価は、コントロールとの比較により行った。比較の指標は実施例１において用いた指標と同じ指標を用いた。 [Example 13] Sustaining moist feeling (contrast with roasted wheat flour)
[Materials and methods]
For the formulation of the control, replace the strong flour with the puff flour (water absorption rate 3.75) or roasted wheat flour (water absorption rate 3.28, 4.4 times that of the strong flour) of the present invention by 10% by weight, and further below. Bread dough was prepared by adding other ingredients shown in the table, and bread was prepared using those bread dough.
The roasted wheat flour was produced according to the method described in Patent Document 2. As described above, the water absorption rate of the roasted wheat flour obtained by the same method as that shown in Reference Test Example 1 was lower than that of the puffed wheat flour used in the present invention.
The viscosity of the roasted wheat flour is less than the detection limit (50 cp), and the median diameter is 171 μm. In these respects, the roasted wheat flour is also different from the wheat flour of the present invention.
Regarding the amount of water, a fixed amount (200 g) was used regardless of the amount of strong flour.
The composition of the bread dough was as follows:

A home bakery (SD-BH103-P, manufactured by Panasonic) was used to bake the bread dough, and it was made through the process of baking bread quickly, that is, the process of baking ⇒ baking ⇒ baking ⇒ fermentation ⇒ baking ⇒ fermentation ⇒ baking.
After baking in bread, it was taken out and left to stand for 1 hour to remove heat, sealed in a polyethylene bag with a zipper, and stored at room temperature.
The moistness and chewyness of the produced bread were evaluated by a panel consisting of three trained members 1 day after production, 2 days after production, 3 days after production and 4 days after production by a panel consisting of three trained members.
The moist feeling and the chewy feeling were evaluated by comparison with the control. As the index for comparison, the same index as the index used in Example 1 was used.

[result]
The results are shown in the table below. All of the breads of the present invention were superior to the breads containing control and roasted wheat flour in moistness and chewyness on any of the survey days.
In the bread of the present invention, the moist feeling and the chewy feeling were good even after 4 days of production, which exceeded the bread and the control using roasted wheat flour at all the investigation points.
There were no problems with the bread of the present invention in terms of workability during production, swelling and softness of the bread immediately after baking, and fineness of the cross section of the sliced bread.
On the other hand, in the test group 302 using roasted wheat flour, the dough before baking was sticky, the workability was deteriorated, the texture was rough, and the quality that the bread should have was impaired. This is because the roasted wheat flour is at least immersed in water before puffing, the heat treatment is at normal pressure, and the water absorption rate is different from that of the wheat flour of the present invention due to the manufacturing method such as roasting. It was thought that this was due to the difference in the degree of pregelatinization.
In addition, in the test group 302, the roughness due to the large particle size of the roasted wheat flour and the harshness remaining in the aftertaste were also felt.

According to the present invention, a wheat flour that improves the texture of a food and a food that uses the wheat flour and has an improved texture are provided.
Therefore, the present invention greatly contributes to the development of the flour manufacturing industry and the food industry.

Claims (4)

Foods such as confectionery, noodles, seasonings, breads or flour dishes using puff wheat flour having a water absorption rate of 4.5 times or more the water absorption rate of strong flour. The food product according to claim 1 , which is a food product further using wheat flour that is not puff wheat flour and is obtained from a composition containing puff wheat flour in an amount of 1% by weight to 50% based on the total weight of the wheat flour used. Texture of foods such as confectionery, noodles, seasonings, breads or flour dishes, which have a water absorption rate of 4.5 times or more the water absorption rate of strong flour and contain puff wheat flour in the composition. How to improve. Use of puff wheat flour having a water absorption rate of 4.5 times or more the water absorption rate of strong flour to improve the texture of foods such as confectionery, noodles, seasonings, breads or flour dishes.