JPH11332454A - Heat-treated wheat flour - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a heat-treated wheat flour giving a cake having high bulkiness and good shape and appearance free from sink mark and depression and developing moist and non-tacky palatability with soft texture and easy meltability in the palate by heat-treating medium wheat flour and/or soft wheat flour to attain a specific gluten vitality and specifying the average particle diameter of the flour. SOLUTION: This wheat flour is composed of medium wheat flour and/or soft wheat flour having gluten vitality of 70-95, preferably 80-90 (the gluten vitality of untreated wheat flour is taken as 100) and an average particle diameter of <=45 μm, preferably <=20 μm. The heat-treatment is carried out e.g. by applying heat from external source, heating with hot air or immersing in hot water. The product is preferably used as a material for sponge cake.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to heat-treated flour, and more particularly to heat-treated flour having particular gluten vitality and average particle size, and particularly useful for sponge cakes.

[0002]

2. Description of the Related Art Cakes such as sponge cakes, chiffon cakes, pound cakes and butter cakes can be cited as examples of confectionery using flour. Occasionally, there is a demand for a material which is large in volume, free of sinking or depressions, has a good shape and appearance, is soft, has good melting in the mouth, and has a moist and excellent texture without stickiness.

[0003] In the production of these cakes, flour is generally used to obtain a soft and mouth-melting texture without excessive stickiness, but the flour has insufficient volume when baked. No satisfactory shape, poor feeling, softness, melting in mouth, fragrance, etc. have not been obtained.

In order to improve the volume, shape and texture of the flour, much research has been conducted on flour. For example, flour for sponge cakes containing 80% by weight or more of flour having a particle size of 30 μm or less in the flour (Japanese Patent Application Laid-Open No. −2376
No. 82), when the gluten vitality of untreated durum flour is 100, the gluten vitality is 70 to 95, and when the gluten swelling degree of untreated durum flour is 100, the gluten swelling degree is 105 to 105. A technique such as heat-treated durum flour (Japanese Patent Application Laid-Open No. 9-220049), which is characterized in that it is 130, is known.

[0005]

However, the technology disclosed in Japanese Patent Application Laid-Open No. Hei 6-237682 is not always satisfactory in terms of volume expansion and shape, and the technology disclosed in Japanese Patent Application Laid-Open No. 9-220.
In the technique disclosed in Japanese Patent No. 049, a product having an excellent texture such as moistness and melting in the mouth was obtained, but an even more excellent product was required.

Accordingly, the present invention provides an excellent food texture which is large in volume when baking cakes are formed, has good shape and appearance without sinking or dents, is soft and melts well in the mouth, and is moist and sticky. The purpose is to provide flour.

[0007]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to achieve the above object, and as a result, using a heat-treated flour and / or flour having a specific gluten vitality and an average particle size, the volume, The present inventors have found that cakes excellent in shape and texture can be obtained, and have completed the present invention.

That is, in the present invention, the gluten vitality (hereinafter referred to as “gluten vitality ratio”) is 7 when the untreated gluten vitality is set to 100.
It is intended to provide a heat-treated wheat flour comprising a neutral flour and / or a flour having an average particle size of 0 to 95 and an average particle size (the same applies to the following by a laser diffraction method) of 45 μm or less.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The flour used in the present invention is a flour and / or a flour.
The grade of second-grade powder, third-grade powder, etc. does not matter. Here, the medium flour is a flour mainly composed of domestic wheat and imported soft wheat, and the light flour is a flour mainly composed of Western white produced in the United States.

In the present invention, the gluten vitality ratio needs to be from 70 to 95, and preferably from 80 to 90. If less than 70 or higher than 95,
When cakes are manufactured, the volume does not increase, the softness is lacking, the mouth dissolves poorly, and the baking color becomes darker and the color tone becomes poor. Gluten vitality is
It can be measured by the method described in JP-A-9-220049.

To adjust the gluten vitality ratio to 70 to 95, the wheat flour may be heat-treated. The heat treatment may be performed by any means. For example, a method of directly or indirectly applying heat from the outside to heat, a method of heating with warm air, a method of immersing in hot water, a method of heating with electromagnetic waves, a closed system stirring under pressure with saturated steam introduced And a method in which wheat flour is left under high temperature and high pressure. The heat treatment may be performed in the state of wheat grains before crushing or grinding. The starch in the flour may be pregelatinized during the heat treatment. Untreated refers to a state before such heat treatment is performed.

The flour of the present invention needs to have an average particle size of 45 μm or less, preferably 40 μm or less, more preferably 35 μm or less, and more preferably 2 μm or less.
It is particularly preferred that it is 0 μm or less. Average particle size of 45
If it is larger than μm, the volume expansion, shape, and texture are unfavorable. There is no particular limitation on the means of pulverizing the flour, and for example, the pulverization can be performed using a turbo mill, a roll mill, a pin mill, or the like. Either the heat treatment or the grinding treatment of the flour may be performed first.

[0013] The heat-treated wheat flour of the present invention thus obtained can be used as a raw material for cakes to improve the volume expansion, shape and texture of the cakes. Preferably, it is used. The sponge cake can be produced according to a conventional method by mixing the heat-treated flour of the present invention and other raw materials generally used for producing sponge cake.

[0014]

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

Examples 1 to 4 and Comparative Examples 1 to 3 Western White wheat was immersed in hot water and heat-treated at the temperature and treatment time shown in Table 1. Next, it was pulverized in a usual pulverization step to obtain a flour with a yield of 60%.
Furthermore, this is turbo mill (Turbo Kogyo Co., Ltd., rotation speed 1
0000 rpm) to produce each heat-treated flour having a gluten vitality ratio and an average particle size shown in Table 1. In Comparative Example 1, no heat treatment was performed (untreated product).

[0016]

[Table 1]

Using the obtained heat-treated wheat flour, a mix for sponge cake was prepared with the composition shown in Table 2. Next, 200 g of the sponge cake mix, 160 g of eggs, and 20 g of water were mixed and foamed at high speed for 4 minutes using a household mixer. Pour 350 g of the obtained dough into a No. 6 mold,
Baking was performed at 160 ° C. for 35 minutes using a home oven.
Drop the resulting sponge cake on the table with the mold,
Shock was applied to prevent sinking and left for 1 hour.

[0018]

[Table 2]

Test Example 1 The sponge cakes obtained in Examples 1 to 4 and Comparative Examples 1 to 3 were evaluated for moist feeling, melting in the mouth, shape, volume and overall evaluation by 10 panelists according to the following evaluation criteria. did. Table 1 shows the results. ◎ Evaluation criteria Moist feeling: 5: Very moist and without stickiness. 4: Very moist and almost no flickering. 3: Slightly moist feeling and little stickiness. 2: Not very moist, or slightly too moist and sticky. 1: No moist feeling, no moist feeling, or too moist, feeling sticky. Melting in the mouth: 5: Very soft and well-melting, with a texture that melts when placed in the mouth. 4: Soft and melts well in the mouth. 3: Slightly soft and meltable in the mouth. 2: Mouth melts poorly and tends to become dumpling in mouth. 1: Mouth melts very badly and immediately forms a dumpling in the mouth. Shape: 5: The surface is extremely flat, and no sinking is observed. 4: The surface is flat and no sink is observed. 3: The surface is almost flat and almost no sinking is observed. 2: Sinking is observed on the surface, or it is mountain-shaped and slightly lacks flatness. 1: The surface sink is large or extremely mountain-shaped,
The shape is extremely poor. Volume: 4: Large volume and very good (specific volume (volume per unit weight) 4.2 or more). 3: The volume is quite large and good (specific volume 4.
0 or more and less than 4.2). 2: The volume is slightly small and slightly defective (specific volume of 3.8 or more and less than 4.0). 1: The volume is small and defective (specific volume less than 3.8). Comprehensive evaluation: ◎: The total of the four items is 15 or more. ：: The sum of the scores of the four items is 13 or more and less than 15. Δ: The sum of the scores of the four items is 11 or more and less than 13. X: The sum of the scores of the four items is less than 11.

From Table 1, it was confirmed that Examples 1 to 4 were superior to Comparative Examples 1 to 3 in texture, volume, shape and overall evaluation, and that Examples 2 and 3 were particularly excellent.

Examples 5 to 7 and Comparative Example 4 In Example 1, the heat treatment conditions were as shown in Table 3,
Further, each heat-treated flour having a gluten vitality ratio and an average particle size shown in Table 3 was produced in the same manner as in Example 1 except that the milling conditions were changed by a turbo mill, and the same as in Example 1 using the same. To produce a sponge cake.

[0022]

[Table 3]

Test Example 2 Each sponge cake obtained in Examples 5 to 7 and Comparative Example 4 was evaluated according to the same evaluation criteria as in Test Example 1. The results are shown in Table 3 (Example 3 is shown again). From Table 3,
It was confirmed that when the average particle size was 45 μm or less, the texture, shape, volume, and overall evaluation were excellent, and when the average particle size was 20 μm or less (Examples 3 and 5), the results were more excellent.

Examples 8 to 10 and Comparative Examples 5 and 6 The products shown in Table 4 were obtained by mixing medium strength flour (Hakuryu, manufactured by Nisshin Flour Milling Co., Ltd.) with a jacketed ribbon mixer (manufactured by Nisshin Engineering). Heat treatment at temperature and processing time,
Next, the powder was pulverized by a turbo mill (rotation speed: 7,000 rpm) to produce each heat-treated flour having a gluten vitality ratio and an average particle size shown in Table 4. Further, a sponge cake was produced in the same manner as in Example 1 using each heat-treated flour.

[0025]

[Table 4]

Test Example 3 The sponge cakes obtained in Examples 8 to 10 and Comparative Examples 5 and 6 were evaluated according to the same evaluation criteria as in Test Example 1. Table 4 shows the results. From Table 4, it was confirmed that the same results as in Test Examples 1 and 2 were obtained even when the neutral flour was used.

Examples 11 to 15 Each of the heat-treated flours obtained in Examples 5 and 9 was mixed at the mixing ratio shown in Table 5 to prepare each heat-treated flour, and then used in the same manner as in Example 1 To produce a sponge cake.

[0028]

[Table 5]

Test Example 4 Each sponge cake obtained in Examples 11 to 15 was evaluated according to the same evaluation criteria as in Test Example 1. Table 5 shows the results
(Examples 5 and 9 are shown again). From Table 5, even if only the flour as heat-treated wheat flour, only flour, or a mixture of flour and flour,
A sponge cake excellent in texture, volume, shape and overall evaluation was obtained.

Comparative Example 7 Durum flour was heat-treated at a product temperature of 90 ° C. for a processing time of 5 minutes while being mixed with a jacketed ribbon mixer, and then pulverized by a turbo mill (rotation speed: 7,000 rpm) to obtain a gluten vitality ratio of 80 and an average. Particle size 20
A μm heat treated flour was produced. Further, a sponge cake was produced in the same manner as in Example 1 using this.

Test Example 5 The sponge cake obtained in Comparative Example 7 was tested in Test Example 1.
The evaluation was performed using the same evaluation criteria. The results are shown in Table 6 (Example 5 having substantially the same gluten vitality ratio and average particle size is shown again). From Table 6, it was confirmed that when durum flour was used, the volume and shape were relatively good, but the texture and overall evaluation were not always satisfactory.

[0032]

[Table 6]

[0033]

By using the heat-treated flour of the present invention, cakes having excellent texture, shape and volume, particularly sponge cakes, can be produced.

Continuation of the front page (72) Inventor Futara Hirasawa 5-3-1 Tsurugaoka, Oimachi, Iruma-gun, Saitama Prefecture Nisshin Flour Milling Co., Ltd. Production Engineering Laboratory (72) Inventor Rescue Masaru 5-3--3, Tsurugaoka, Oimachi, Iruma-gun, Saitama No. 1 Nisshin Flour Milling Co., Ltd. Production Technology Laboratory (72) Inventor Hiromi Arai 5-3-1 Tsurugaoka, Oimachi, Iruma-gun, Saitama Prefecture Nisshin Flour Milling Co., Ltd. Food Research Laboratories

Claims (3)

[Claims] The gluten vitality is 70 to 9 when the untreated gluten vitality is 100.
5. A heat-treated wheat flour comprising a flour and / or a flour having an average particle size of 45 μm or less. 2. The method according to claim 1, wherein the average particle size is 20 μm or less.
The heat-treated flour as described. 3. The heat-treated flour according to claim 1, which is for a sponge cake.