JPH0328165B2 - - Google Patents

Description

[Detailed description of the invention]

The present invention relates to a flour composition having excellent bread-making and noodle-making aptitude. Conventionally, methods using additives such as acidic sodium pyrophosphate and L-cysteine hydrochloride have been proposed for the purpose of improving the quality of bread or noodles. As a result of various research into methods for improving the quality of bread and noodles, the present inventors found that adding a salt-soluble but water-insoluble fraction of grains (hereinafter referred to as "extraction fraction") to wheat flour is suitable for any type of flour. The present invention was completed by discovering that results can be obtained. The extracted fraction obtained by processing grains used in the present invention can be obtained, for example, by the same method as conventionally used to collect globulin from grains. That is, it can be obtained by crushing grains, treating the grain with a neutral salt to obtain its soluble fraction, then desalting it, removing the water-soluble fraction, and separating the water-insoluble fraction. The desalination treatment can be carried out by dialysis, electrodialysis, ultrafiltration, reverse osmosis, or the like. To describe this method more specifically, for example, 1 part by weight of flour (hereinafter referred to as part) is treated with 1 to 20 parts of an aqueous sodium chloride or potassium chloride solution with a 0.2 to 1.5 molar concentration, and the resulting soluble fraction is desalted. The water-soluble fraction is then removed to obtain the water-insoluble fraction, which is preferably dried and powdered. Alternatively, the water-soluble fraction may be extracted and removed by performing water treatment before the neutral salt treatment in the above method. Examples of the grains used in the present invention include wheat such as wheat, barley, rye, and oats; millet grains such as rice, milo, millet, millet, millet, and corn; and legumes such as soybeans, square beans, and lupine. It will be done. Among the above grains, wheat and milo are particularly preferred. It is preferable to crush these grains and use them in the form of granules. The extraction classification added to wheat flour is
50~2000ppm (dry equivalent), preferably 400~
It should be used within the range of 600ppm. The amount added is
If it is less than 50 ppm, the object of the present invention cannot be achieved, while if it exceeds 2000 ppm, processing suitability tends to deteriorate, which is not preferable. By adding the extracted fraction obtained by processing grains to wheat flour as in the present invention, it is possible to improve the suitability for bread making and noodle making of any wheat flour, regardless of the type of raw flour. You can get quality breads and noodles. When applying the flour of the present invention to noodles, it is particularly preferable to use noodles that do not use water, such as udon and soba noodles. EXAMPLES Next, in order to further specifically illustrate the present invention, examples will be given and explained. Example 1 10 parts of a 0.5 molar NaCl aqueous solution is added to 1 part of wheat flour and stirred. The resulting suspension is centrifuged to perform solid-liquid separation. The obtained solution portion is filtered to separate a liquid, which is then dialyzed against running water at 5° C. using a dialysis membrane. The obtained solution is separated using a centrifuge, and the extracted fraction is separated as a solid content. A flour composition was obtained by uniformly mixing 5 parts of the extracted fraction prepared by the above method (1 part in terms of dry matter) with 1000 parts of wheat flour (American Western White). Example 2 6 parts (0.9 parts on dry basis) of the extracted fraction obtained by the method described in Example 1 were uniformly mixed with 600 parts of wheat flour (Prime Hard from Australia) to obtain a flour composition. Example 3 6 parts of the extracted fraction obtained by the method described in Example 1 (0.5 parts on a dry matter basis) were uniformly mixed with 1000 parts of wheat flour (Hardred Winter produced in the United States) to obtain a flour composition. . Example 4 Two parts of the extracted fraction (0.08 part on dry matter basis) obtained by the method described in Example 1 were uniformly mixed with 1000 parts of wheat flour (Canadian Western Red Spring) to obtain a flour composition. . Example 5 Add 1.3 molar NaCl aqueous solution to 1 part of Milo powder for 20 minutes.
The mixture was stirred and treated in the same manner as described in Example 1 to obtain an extracted fraction, which was dried to obtain a powdered extracted fraction. Dry powder of extracted fraction prepared by the above method 0.6
1000 parts of wheat flour (Australian Standard White) were uniformly mixed to obtain a flour composition. Example 6 An extracted fraction was obtained in the same manner as in Example 1 except that Milo flour was used instead of wheat flour in the method described in Example 1. 3 parts, 6 parts and 10 parts of the extraction fractions prepared by the above method (0.1, 1.0 and 2.0 parts on dry matter basis, respectively)
1,400 parts each of wheat flour (Hardred Winter produced in the United States) were uniformly mixed to obtain three types of flour compositions. Example 7 4 parts of the extraction fraction prepared in Example 6 (1 part on a dry matter basis) were uniformly mixed with 600 parts of wheat flour (Hardred Winter from America) to obtain a flour composition. Example 8 7 parts of water is added to 1 part of Milo flour and stirred, and the resulting suspension is separated using a centrifuge to separate the solid content. Add 20 parts of a 0.7 molar KCl aqueous solution to 1 part of the obtained solid content and stir. The resulting suspension is centrifuged to separate the solution portion. The resulting solution portion is dialyzed overnight against running water at 5° C. using a dialysis membrane. This residue was freeze-dried and then ground to obtain a powdered extraction fraction. Dry powder of extracted fraction prepared by above method 0.4
1000 parts of wheat flour (Prime Hard from Australia) were uniformly mixed to obtain a flour composition. Example 9 20 parts of water is added to 1 part of wheat flour and stirred, and the resulting suspension is centrifuged to separate the solid portion. 1.4 molar concentration of KCl is added to one part of the solid portion obtained.
Add 3 parts of the aqueous solution and stir. The powder of the extraction section was obtained by processing in the same manner as described in Example 8. Dry powder of extracted fraction prepared by the above method 0.6
1000 parts of wheat flour (American Dark Northern Spring) were uniformly mixed to obtain a flour composition. Application Examples 1 to 9 Bread and noodles were manufactured using the flour compositions prepared in Examples 1 to 9 according to the compositions shown in Table 1.

【table】

[Table] Comparative Example 1 The udon noodles prepared in Application Example 1 were boiled for 16 minutes to obtain eggplant noodles, which were subjected to a sensory test by 10 panelists. In addition, in the above-mentioned method, the extraction class using wheat flour without additives was used as a control. Judgment is by hue,
Each item of smoothness and elasticity was evaluated on a four-point scale, with 4 being the best.
Table 2 shows the average values judged by the panelists. Table 2 Comparison of the present invention Color Hue 2.2 1.3 Smoothness 3.4 1.8 Elasticity 3.4 1.4 Udon made using the flour composition of the present invention is superior to the control udon in terms of hue, smoothness, and elasticity. Comparative Example 2 Bread using 3 parts of the extraction fraction prepared in Application Example 6 was sliced into 1.5 cm thick slices and subjected to a sensory test by seven panelists. For comparison, bread to which no extraction fraction was added was used as a control. Judgment was made using the same score evaluation as in Comparative Example 1 for each item of melting in the mouth, elasticity, and flavor. Table 3 shows the average values judged by the panelists. Table 3 Comparison of the present invention Melting in the mouth 3.8 2.0 Elasticity 3.6 2.9 Flavor 3.3 2.0 The bread used in the flour composition of the present invention is superior to the control bread in terms of melting in the mouth, elasticity, and flavor.

Claims (1)

[Claims] 1. A flour composition with improved bread-making and noodle-making properties, which is characterized by containing a salt-soluble and water-insoluble fraction of grains in flour.