JPWO2016121570A1 - Process for producing heat-treated flour and process for producing bakery food mix - Google Patents
Process for producing heat-treated flour and process for producing bakery food mix Download PDFInfo
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/80—Pastry not otherwise provided for elsewhere, e.g. cakes, biscuits or cookies
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Cereal-Derived Products (AREA)
Abstract
本発明の熱処理小麦粉の製造方法は、小麦粉に湿熱処理及び乾熱処理を順次施す。前記湿熱処理は、密閉容器内に小麦粉及び水分が存在する状態で、該密閉容器内の雰囲気温度を１００〜１３０℃とし且つその雰囲気温度を３〜６０秒間維持する処理が好ましく、また前記乾熱処理は、前記湿熱処理が施された小麦粉を密閉容器内で撹拌しつつ品温８０〜１５０℃で１秒〜１２０分間間接加熱する処理が好ましい。前記乾熱処理後に、該乾熱処理が施された小麦粉の粒径を２００μｍ以下に調整することが好ましい。In the method for producing heat-treated wheat flour of the present invention, wet heat treatment and dry heat treatment are sequentially performed on the wheat flour. The wet heat treatment is preferably a treatment in which the atmosphere temperature in the airtight container is 100 to 130 ° C. and the atmospheric temperature is maintained for 3 to 60 seconds in a state where flour and moisture are present in the airtight container. Is preferably a process in which the wet-heat treated wheat flour is indirectly heated at a product temperature of 80 to 150 ° C. for 1 second to 120 minutes while stirring in a closed container. After the dry heat treatment, it is preferable to adjust the particle size of the wheat flour subjected to the dry heat treatment to 200 μm or less.
Description
本発明は、パン類等のベーカリー食品の製造に用いられる熱処理小麦粉及びそれを利用したベーカリー食品用ミックスに関する。 The present invention relates to heat-treated wheat flour used in the manufacture of bakery foods such as breads and a bakery food mix using the same.
従来、小麦粉に含まれる夾雑蛋白質や酵素を失活させて製パン適性等の二次加工特性を改良する目的で、小麦粉を加熱処理することが知られている。しかしながら、小麦粉の加熱処理は、加熱条件によっては小麦粉の二次加工特性に有益な効果を有するグルテン等の小麦蛋白質を変性させてしまうため、却って二次加工特性を損なうおそれがある。斯かる小麦粉の加熱処理の課題の解決を図った技術に関し、例えば特許文献１には、パン類の製造において、小麦粉を品温１００〜１５５℃で５〜３５０秒間湿熱処理してなる、熱処理小麦粉を用い、該熱処理小麦粉を小麦粉の全量に対して４〜１７質量％添加することが記載されている。特許文献１記載のパン類の製造方法によれば、パン類の製造に使用した際に、生地の弾力と伸展性のバランスが非常に良い優れた作業性を示し、ソフトで口溶けの良い優れた食感を示すパン類が得られるとされている。 Conventionally, it is known to heat-treat wheat flour in order to inactivate 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 have a beneficial effect on the flour secondary processing characteristics, depending on the heating conditions. Regarding the technology for solving the problem of the heat treatment of such wheat flour, for example, Patent Document 1 discloses that heat-treated wheat flour obtained by wet-heating wheat flour at a product temperature of 100 to 155 ° C. for 5 to 350 seconds in the manufacture of breads. It is described that 4 to 17% by mass of the heat-treated wheat flour is added to the total amount of the wheat flour. According to the method for producing breads described in Patent Document 1, when used for producing breads, the balance between elasticity and extensibility of the dough is very good and excellent workability is exhibited. It is said that bread showing a texture is obtained.
また特許文献２には、電子レンジ加熱耐性を有するホットケーキ用熱処理小麦粉として、中力粉及び／又は薄力粉を７５〜８５℃の条件下で５〜１５分間間接加熱して得られる熱処理小麦粉が記載されている。この間接加熱は、熱伝導障壁を介して加熱媒体である蒸気か加圧熱水で加熱する方式であり、特許文献２の〔０００６〕には、間接加熱方式の具体例としてプレート式、チューブ式が挙げられ、また実施例では、ジャケット付リボンミキサーによる加熱方式が採用されている。 Patent Document 2 describes heat-treated wheat flour obtained by indirectly heating medium strength flour and / or thin flour under conditions of 75 to 85 ° C. for 5 to 15 minutes as heat-treated wheat flour for hot cake having microwave oven heat resistance. Has been. This indirect heating is a method of heating with steam or pressurized hot water as a heating medium through a heat conduction barrier, and [0006] of Patent Document 2 describes a plate type and a tube type as specific examples of the indirect heating method. In addition, in the examples, a heating method using a jacketed ribbon mixer is employed.
本発明の課題は、しっとりもっちりした食感を有し、食感の経時的な劣化が起こり難いベーカリー食品を製造可能で、且つ二次加工特性に優れ、該ベーカリー食品を効率良く製造し得る熱処理小麦粉及びベーカリー食品用ミックスを提供することに関する。 It is an object of the present invention to produce a bakery food that has a moist and moist texture and is less susceptible to deterioration over time, and has excellent secondary processing characteristics, and can efficiently produce the bakery food. It relates to providing a heat treated flour and bakery food mix.
本発明は、小麦粉に湿熱処理及び乾熱処理を順次施す熱処理小麦粉の製造方法である。
また本発明は、前記製造方法によって製造された熱処理小麦粉を含むベーカリー食品用ミックスの製造方法であって、該ミックス中の全小麦粉に占める該熱処理小麦粉の割合を５〜３０質量％に調整するベーカリー食品用ミックスの製造方法である。The present invention is a method for producing heat-treated wheat flour that is sequentially subjected to wet heat treatment and dry heat treatment.
Moreover, this invention is a manufacturing method of the mix for bakery foods containing the heat-processed flour manufactured by the said manufacturing method, Comprising: The bakery which adjusts the ratio of this heat-processed flour to the whole wheat flour in this mix to 5-30 mass% This is a method for producing a food mix.
本発明の製造方法によって製造された熱処理小麦粉及びベーカリー食品用ミックスによれば、しっとりもっちりした食感を有し、且つ食感の経時的な劣化が起こり難く、例えば、製造後に一日間冷蔵保管した後でも、しっとりもっちりした食感を有するベーカリー食品が得られる。また、本発明の製造方法によって製造された熱処理小麦粉及びベーカリー食品用ミックスは、二次加工特性に優れているため、このような高品質のベーカリー食品の製造工程において生地にベタツキが生じ難く、製パン時の取り扱い性及び作業性に優れ、該ベーカリー食品を効率良く製造することができる。 According to the heat-treated wheat flour and bakery food mix produced by the production method of the present invention, it has a moist texture and is less likely to deteriorate over time, for example, refrigerated for one day after production. Even after, a bakery food with a moist and moist texture can be obtained. In addition, the heat-treated flour and the bakery food mix produced by the production method of the present invention are excellent in secondary processing characteristics, so that it is difficult for the dough to be sticky in the production process of such a high-quality bakery food. It is excellent in handling and workability at the time of bread, and the bakery food can be produced efficiently.
本発明で用いる小麦粉としては、ベーカリー食品に従来用いられているものを特に制限なく用いることができ、例えば、強力粉、準強力粉、中力粉、薄力粉、デュラム小麦粉等が挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。また、本発明で用いる小麦粉のアミロース／アミロペクチン比は特に定めるものではない。 As 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 flour, thin flour, durum wheat flour, etc. Can be used alone or in combination of two or more. Moreover, the amylose / amylopectin ratio of the wheat flour used in the present invention is not particularly defined.
本発明の熱処理小麦粉の製造方法においては、小麦粉に湿熱処理及び乾熱処理を順次施す。小麦粉に対し湿熱処理及び乾熱処理をこの順で施すことにより、従来のように両処理の一方のみを小麦粉に施す場合に比して、その処理済みの小麦粉の二次加工性、及び該小麦粉を用いて得られるベーカリー食品の食感を一層向上させることが可能となる。 In the method for producing heat-treated wheat flour of the present invention, the wheat flour is sequentially subjected to wet heat treatment and dry heat treatment. By applying wet heat treatment and dry heat treatment to wheat flour in this order, as compared with the case where only one of both treatments is applied to wheat flour as in the past, the secondary processability of the treated flour and the flour The texture of the bakery food obtained by using can be further improved.
本発明において小麦粉に施す湿熱処理は、小麦粉の水分を維持しながら、又は小麦粉に水分を加えながら、小麦粉を加熱する処理である。小麦粉に加える水分としては、水、水蒸気を用いることができ、水蒸気としては飽和水蒸気が好ましく用いられる。小麦粉の加熱は、熱媒体を直接小麦粉に接触させて行っても良く、あるいは小麦粉を高湿度雰囲気下において間接的に加熱して行っても良い。湿熱処理は、オートクレーブ、スチームオーブン等の公知の装置で実施可能であるが、これに限られない。湿熱処理の具体例としては、１）密閉容器内に加水した小麦粉を充填した後、飽和水蒸気を用いて加圧下で小麦粉を加熱する処理、２）一軸又は二軸型エクストルーダーを用いて小麦粉を加水・加熱混練する処理が挙げられる。 In the present invention, the wet heat treatment applied to the wheat flour is a treatment for heating the wheat flour while maintaining the water content of the wheat flour or adding water to the wheat flour. Water or water vapor can be used as the water added to the flour, and saturated water vapor is preferably used as the water vapor. The wheat flour may be heated by directly contacting the heat medium with the wheat flour, or the wheat flour may be indirectly heated in a high humidity atmosphere. The wet heat treatment can be performed by a known apparatus such as an autoclave or a steam oven, but is not limited thereto. Specific examples of the wet heat treatment are as follows: 1) A process of filling wheat flour in a sealed container and then heating the flour under pressure using saturated water vapor. 2) Flouring using a uniaxial or biaxial extruder. An example of the treatment is water and heat kneading.
湿熱処理において、小麦粉に加水する場合の加水量は、小麦粉に対して、好ましくは０〜３０質量％、更に好ましくは１〜２０質量％である。 In the wet heat treatment, the amount of water added to the flour is preferably 0 to 30% by mass, more preferably 1 to 20% by mass with respect to the flour.
湿熱処理の好ましい一例として、密閉容器内に小麦粉及び水分が存在する状態で、該密閉容器内の雰囲気温度を１００〜１３０℃とし且つその雰囲気温度を３〜６０秒間維持する処理が挙げられる。斯かる湿熱処理において、密閉容器内に水分を存在させる方法としては、小麦粉に加水する、密閉容器内に飽和水蒸気を導入する等の方法が挙げられ、これらを適宜組み合わせても良い。ここでいう「雰囲気温度」は、密閉容器内の空間の気温であり、密閉容器内の小麦粉の温度（品温）ではない。湿熱処理において、雰囲気温度が低すぎる、又は所定の雰囲気温度を維持する時間（湿熱処理時間）が短すぎると、二次加工性や食感の改善効果が十分に得られないおそれがあり、逆に、雰囲気温度が高すぎる、又は湿熱処理時間が長すぎると、小麦粉が焦げる等の不都合が生じるおそれがある。前記の好ましい湿熱処理において、雰囲気温度は好ましくは１１０〜１３０℃であり、湿熱処理時間は好ましくは３〜３０秒間である。 As a preferable example of the wet heat treatment, there is a process in which the atmosphere temperature in the sealed container is set to 100 to 130 ° C. and the atmosphere temperature is maintained for 3 to 60 seconds in a state where flour and moisture are present in the sealed container. In such wet heat treatment, examples of a method for causing moisture to be present in the sealed container include a method of adding water to wheat flour and introducing saturated water vapor into the sealed container, and these may be combined as appropriate. The “atmosphere temperature” referred to here is the temperature of the space in the sealed container, not the temperature (product temperature) of the flour in the sealed container. In the wet heat treatment, if the atmospheric temperature is too low or the time for maintaining the predetermined atmospheric temperature (wet heat treatment time) is too short, there is a possibility that the effect of improving the secondary workability and the texture may not be obtained. In addition, if the ambient temperature is too high or the wet heat treatment time is too long, there is a risk that inconveniences such as burning of the flour occur. In the preferable wet heat treatment, the atmospheric temperature is preferably 110 to 130 ° C., and the wet heat treatment time is preferably 3 to 30 seconds.
前記の好ましい湿熱処理の一例として、小麦粉に加水したものをアルミパウチ等の密閉容器に封入密閉し、加圧下で加熱する処理が挙げられる。また、前記の好ましい湿熱処理の他の一例として、小麦粉に加水したものを密閉容器内に導入した後、必要に応じて該小麦粉を攪拌しつつ、該容器内に飽和水蒸気を導入して加圧下で加熱する処理が挙げられる。尚、湿熱処理における「加圧下」は、主として容器内に充満する蒸気によって加圧状態となった場合を意味し、押出具（エクストルーダーが備えるスクリューに相当する部材）のような物体を小麦粉に接触させることによって該小麦粉を加圧状態とした場合は含まない。 As an example of the preferable wet heat treatment, there may be mentioned a process in which a product added to wheat flour is sealed in a sealed container such as an aluminum pouch and heated under pressure. In addition, as another example of the preferable wet heat treatment, after introducing the water added to the flour into a sealed container, the saturated water vapor is introduced into the container under pressure while stirring the flour as necessary. The process which heats by is mentioned. In addition, “under pressure” in the wet heat treatment means a case where the container is in a pressurized state mainly by steam filling the container, and an object such as an extrusion tool (a member corresponding to a screw included in the extruder) is turned into flour. It is not included when the wheat flour is brought into a pressurized state by contact.
前記の密閉容器内に飽和水蒸気を導入する湿熱処理は、例えば、攪拌移送機構を備え且つジャケット等の加温手段で加温された連続粉体移送装置（密封系高速撹拌機）を用い、且つ該連続粉体移送装置に小麦粉を連続的に導入して攪拌移送しながら、該装置内に飽和水蒸気を導入して所望の雰囲気温度に設定し、その状態で該小麦粉を所望の時間攪拌することによって実施し得る。この連続粉体移送装置は、導入された原料（小麦粉）を排出口まで移送する移送路と、該移送路内に飽和水蒸気を導入する機構とを備え、該移送路内に、原料の移送方向に延びる撹拌軸と該撹拌軸の周囲に螺旋状に植設された撹拌羽根とを含んで構成される攪拌機が設けられ、該攪拌機によって該移送路内の原料を撹拌可能になされている。この撹拌機は、あくまで前記移送路内の原料を撹拌するための部材であって、原料を前記排出口へ押し出すための押出具ではなく、前記連続粉体移送装置は、そのような押出具（エクストルーダーが備えるスクリューに相当する部材）は備えていない。 The wet heat treatment for introducing saturated water vapor into the sealed container uses, for example, a continuous powder transfer device (sealed high speed stirrer) equipped with a stirring transfer mechanism and heated by a heating means such as a jacket, and While continuously introducing and stirring the wheat flour into the continuous powder transfer device, introducing saturated steam into the device to set the desired atmospheric temperature, and stirring the flour for a desired time in that state Can be implemented. The continuous powder transfer apparatus includes a transfer path for transferring the introduced raw material (flour) to a discharge port, and a mechanism for introducing saturated water vapor into the transfer path, and the direction of transfer of the raw material in the transfer path A stirrer configured to include a stirring shaft extending in the direction of the shaft and a stirring blade spirally installed around the stirring shaft is provided, and the raw material in the transfer path can be stirred by the stirrer. This stirrer is a member for stirring the raw material in the transfer path to the end, and is not an extruder for extruding the raw material to the discharge port. A member corresponding to a screw provided in the extruder is not provided.
尚、本発明においては、湿熱処理が施された小麦粉に対して、乾熱処理を施す前に、乾燥処理を施しても良い。この乾燥処理は、熱風を利用した直接的な乾燥であり、具体的には例えば、棚乾燥、熱風乾燥、流動層乾燥等が挙げられる。また、必要に応じ、湿熱処理及び乾燥処理が順次施された小麦粉に対して、ロール粉砕、ピンミル粉砕等の粉砕処理を施しても良い。 In the present invention, the wheat flour that has been subjected to the wet heat treatment may be subjected to a drying treatment before the dry heat treatment. This drying process is direct drying using hot air, and specific examples include shelf drying, hot air drying, fluidized bed drying, and the like. Moreover, you may perform grinding | pulverization processes, such as a roll grinding | pulverization and a pin mill grinding | pulverization, with respect to the wheat flour which performed the wet heat processing and the drying process sequentially as needed.
本発明において小麦粉に施す乾熱処理は、容器内に小麦粉が存在する状態で、該小麦粉に水分を加えずに、該容器の外から該小麦粉を加熱する処理であり、小麦粉中の水分の蒸発を積極的に行う加熱処理である。乾熱処理において小麦粉を収容する容器は、熱伝導性を有する必要はあるが、密閉可能でなくても良い。即ち、本発明において小麦粉に施す乾熱処理は、小麦粉を熱伝導障壁を介して熱媒体で間接的に加熱する処理であり、該乾熱処理には、小麦粉に直接熱風を吹き付けて加熱する処理（前記の湿熱処理後に任意で採用可能な乾燥処理）、小麦粉を電磁波で加熱する処理等の、直接加熱手段は含まれない。乾熱処理における熱媒体としては、例えば、過熱水蒸気、熱水等を用いることができる。尚、乾熱処理が施された小麦粉に対し、必要に応じ、前記乾燥処理及び／又は前記粉砕処理を施しても良い。 In the present invention, the dry heat treatment applied to the flour is a process of heating the flour from outside the container without adding moisture to the flour in a state where the flour exists in the container, and evaporating the moisture in the flour. This is a positive heat treatment. The container for storing the flour in the dry heat treatment needs to have thermal conductivity, but may not be sealable. That is, the dry heat treatment applied to the wheat flour in the present invention is a treatment in which the wheat flour is indirectly heated with a heat medium through a heat conduction barrier, and the dry heat treatment is a treatment in which hot air is blown directly on the wheat flour (described above). Direct heating means such as a drying process that can be optionally employed after the wet heat treatment of) and a process of heating flour with electromagnetic waves are not included. As the heat medium in the dry heat treatment, for example, superheated steam or hot water can be used. In addition, you may perform the said drying process and / or the said grinding | pulverization process as needed with respect to the wheat flour which performed dry heat processing.
乾熱処理の好ましい一例として、湿熱処理が施された小麦粉を密閉容器内で撹拌しつつ品温８０〜１５０℃で１秒〜１２０分間間接加熱する処理が挙げられる。ここでいう「間接加熱」については前述した通りである。乾熱処理において、小麦粉の品温が低すぎる又は乾熱処理時間が短すぎると、二次加工性や食感の改善効果が十分に得られないおそれがあり、逆に、小麦粉の品温が高すぎる又は乾熱処理時間が長すぎると、小麦粉が焦げる等の不都合が生じるおそれがある。前記の好ましい乾熱処理において、小麦粉の品温は好ましくは１００〜１３０℃であり、乾熱処理時間は好ましくは５〜１２０分間、さらに好ましくは３０〜８０分間である。また、撹拌の条件は、容器の大きさ、処理すべき小麦粉の量等によって異なるが、通常は１０〜６０ｒｐｍ、好ましくは２０〜５０ｒｐｍ程度である。 As a preferable example of the dry heat treatment, there is a treatment in which the wheat flour subjected to the wet heat treatment is indirectly heated at a product temperature of 80 to 150 ° C. for 1 second to 120 minutes while stirring in a closed container. The “indirect heating” here is as described above. In the dry heat treatment, if the product temperature of the flour is too low or the dry heat treatment time is too short, the effect of improving the secondary processability and texture may not be obtained sufficiently, and conversely, the product temperature of the flour is too high. Or when dry-heat-treatment time is too long, there exists a possibility that inconveniences, such as a burning of a wheat flour, may arise. In the preferred dry heat treatment, the product temperature of the flour is preferably 100 to 130 ° C., and the dry heat treatment time is preferably 5 to 120 minutes, more preferably 30 to 80 minutes. The stirring conditions vary depending on the size of the container, the amount of flour to be processed, etc., but are usually about 10 to 60 rpm, preferably about 20 to 50 rpm.
前記の好ましい乾熱処理の一例として、加熱手段を有する回転シャフトからなる撹拌装置を有する密閉容器内において小麦粉を撹拌しながらこれを間接的に加熱する処理が挙げられる。より好ましくは、中空構造の回転シャフトからなる攪拌装置を有する密閉系円筒状容器を用い、加熱蒸気を該回転シャフト内に供給することにより行う。このような乾熱処理（間接加熱処理）に使用し得る容器の例として、例えば特開２００４−９０２２号公報に記載された熱処理攪拌装置が挙げられる。 As an example of the preferable dry heat treatment, there may be mentioned a process of indirectly heating wheat flour while stirring it in a closed container having a stirring device comprising a rotating shaft having heating means. More preferably, it is carried out by using a sealed cylindrical container having a stirring device composed of a hollow rotating shaft and supplying heated steam into the rotating shaft. As an example of a container that can be used for such a dry heat treatment (indirect heat treatment), for example, a heat treatment stirrer described in JP-A-2004-9022 can be mentioned.
本発明の製造結果物である熱処理小麦粉の粒径は、好ましくは５００μｍ以下、さらに好ましくは２００μｍ以下である。ここでいう「粒径」は、動的光散乱法を用いて乾式測定した粒子径分布のメジアン径を意味する。後述する実施例からも明らかなように、熱処理小麦粉の粒径が２００μｍ以下であると、二次加工性がより一層向上し、また、これを用いて得られるベーカリー食品の食感がより一層向上し得る。熱処理小麦粉の粒径は小さいほど好ましく、前記の粒径の好ましい範囲に下限値は特に無い。 The particle size of the heat-treated wheat flour that is the product of the present invention is preferably 500 μm or less, more preferably 200 μm or less. “Particle size” here means the median diameter of the particle size distribution measured dry using the dynamic light scattering method. As is clear from the examples described later, when the particle size of the heat-treated flour is 200 μm or less, the secondary processability is further improved, and the texture of the bakery food obtained using this is further improved. Can do. The smaller the particle size of the heat-treated wheat flour, the better, and there is no lower limit in the preferred range of the particle size.
小麦粉に湿熱処理、乾熱処理を順次施した時点で、そうして得られた熱処理小麦粉の粒径が２００μｍを超えている場合は、例えばその熱処理小麦粉に粉砕処理を施すことで、その粒径を２００μｍ以下に調整することができる。即ち、本発明の熱処理小麦粉の製造方法には、乾熱処理後に、該乾熱処理が施された小麦粉の粒径を２００μｍ以下に調整する方法が含まれ、また、その粒径の調整方法の一例として、小麦粉の粉砕処理が挙げられる。粉砕処理の方法は特に制限されず公知の方法を用いることができ、例えば、ロール式粉砕、衝撃式粉砕、気流式粉砕、ピンミル式粉砕等が挙げられ、これらの１つを単独で又は２つ以上を組み合わせて用いることができる。 When the heat-treated wheat flour is subjected to wet heat treatment and dry heat treatment in sequence, and the particle size of the heat-treated wheat flour thus obtained exceeds 200 μm, for example, by subjecting the heat-treated wheat flour to pulverization, It can be adjusted to 200 μm or less. That is, the method for producing heat-treated wheat flour of the present invention includes a method for adjusting the particle size of the wheat flour subjected to the dry heat treatment to 200 μm or less after the dry heat treatment, and as an example of the method for adjusting the particle size. And pulverization of flour. The pulverization method is not particularly limited, and a known method can be used, and examples thereof include roll pulverization, impact pulverization, airflow pulverization, pin mill pulverization, and the like. A combination of the above can be used.
本発明の製造結果物である熱処理小麦粉は、二次加工して種々の食品用途に用いることができる。斯かる熱処理小麦粉の代表的な用途としてベーカリー食品が挙げられる。本発明でいうベーカリー食品は、穀粉を主原料とし、これに必要に応じてイーストや膨張剤（ベーキングパウダー等）、水、食塩、砂糖等の副材料を加えて得られた発酵又は非発酵生地を、焼成、蒸し、フライ等の加熱処理に供して得られる食品をいう。本発明が適用可能なベーカリー食品の例としては、パン類；ケーキ類；ワッフル、シュー、ビスケット等の焼き菓子；ドーナツ等の揚げ菓子等が挙げられる。パン類としては、食パン（例えばロールパン、白パン、黒パン、フランスパン、乾パン、コッペパン、クロワッサン等）、調理パン、菓子パン、蒸しパン等が挙げられる。ケーキ類としては、スポンジケーキ、バターケーキ、ロールケーキ、ホットケーキ、ブッセ、バームクーヘン、パウンドケーキ、チーズケーキ、スナックケーキ、マフィン、バー、クッキー、パンケーキ等が挙げられる。 The heat-treated wheat flour that is the product of the present invention can be secondarily processed and used for various food applications. A bakery food is mentioned as a typical use of such heat-treated wheat flour. The bakery food referred to in the present invention is a fermented or non-fermented dough obtained by using flour as a main raw material and adding auxiliary materials such as yeast, a swelling agent (baking powder, etc.), water, salt and sugar as necessary. Refers to foods obtained by subjecting to heat treatment such as baking, steaming and frying. Examples of the bakery food to which the present invention is applicable include breads; cakes; baked confectionery such as waffles, shoes and biscuits; and fried confectionery such as donuts. Examples of breads include bread (eg, roll bread, white bread, black bread, French bread, dry bread, copper bread, croissant), cooking bread, sweet bread, steamed bread, and the like. Examples of cakes include sponge cakes, butter cakes, roll cakes, hot cakes, busses, baumkuchens, pound cakes, cheesecakes, snack cakes, muffins, bars, cookies, pancakes and the like.
本発明の製造結果物である熱処理小麦粉は、ベーカリー食品用ミックスの原料として用いることができる。ベーカリー食品用ミックスは、小麦粉等の穀粉を含む、常温常圧下で粉体のものであり、これに加水し混捏して生地を調製し、その生地を加熱することで、ベーカリー食品が得られる。本発明のベーカリー食品用ミックスの製造方法は、前記の本発明の製造結果物としての熱処理小麦粉と、該熱処理小麦粉以外の小麦粉とを混合する工程を有し、該ミックス中の全小麦粉に占める該熱処理小麦粉の割合を、好ましくは５〜３０質量％、さらに好ましくは１０〜２０質量％に調整する。即ち、斯かる本発明の製造方法の製造結果物であるベーカリー食品用ミックス中の全小麦粉に占める、前記の本発明の製造結果物としての熱処理小麦粉の割合は、好ましくは５〜３０質量％、さらに好ましくは１０〜２０質量％である。ミックス中の熱処理小麦粉の割合が少なすぎると、経時変化耐性の付与や食感の改善効果が十分に得られないおそれがあり、熱処理小麦粉の割合が多すぎると、二次加工性が悪化するおそれがある。 The heat-treated wheat flour that is the product of the present invention can be used as a raw material for a bakery food mix. The bakery food mix contains flour such as wheat flour and is in powder form at room temperature and normal pressure. The dough is prepared by adding water to the kneaded mixture and heating the dough, whereby a bakery food is obtained. The method for producing a bakery food mix according to the present invention includes a step of mixing the heat-treated wheat flour as the above-described product of the present invention and wheat flour other than the heat-treated wheat flour, The ratio of the heat-treated flour is preferably adjusted to 5 to 30% by mass, more preferably 10 to 20% by mass. That is, the ratio of the heat-treated flour as the production result of the present invention in the total flour in the bakery food mix that is the production result of the production method of the present invention is preferably 5 to 30% by mass, More preferably, it is 10-20 mass%. If the proportion of heat-treated wheat flour in the mix is too small, there is a risk that the effect of imparting aging resistance and improving the texture may not be sufficiently obtained, and if the proportion of heat-treated flour is too large, the secondary processability may be deteriorated. There is.
ベーカリー食品用ミックスには、本発明の製造結果物である熱処理小麦粉以外の穀粉として、例えば、強力粉、準強力粉、中力粉、薄力粉、デュラム小麦粉等の小麦粉の他、ライ麦粉、大麦粉、そば粉、米粉、豆粉、コーンフラワー等の１種以上が含まれていても良い。また、ベーカリー食品用ミックスには、穀粉以外の副原料として、例えば、馬鈴薯澱粉、コーンスターチ、ワキシースターチ、小麦澱粉、及びこれらにα化、エーテル化、エステル化、架橋、酸化等の処理を施した加工澱粉；炭酸水素ナトリウム（重曹）、ベーキングパウダー、炭酸アンモニウム、炭酸水素アンモニウム、塩化アンモニウム等の膨張剤あるいはイースト；サラダ油等の油脂類；砂糖等の糖類；全卵、卵白、卵黄等の卵類；牛乳、脱脂粉乳、バター等の乳製品；食塩等の塩類；乳化剤、増粘剤、酸味料、香料、香辛料、着色料、果汁、果実、ビタミン類等の添加物の１種以上が含まれていても良い。 In the bakery food mix, as flour other than the heat-treated wheat flour, which is the product of the present invention, for example, wheat flour such as strong flour, semi-strong flour, medium flour, thin flour, durum flour, rye flour, barley flour, buckwheat One or more of flour, rice flour, bean flour, corn flour and the like may be included. In addition, the bakery food mix was subjected to treatments such as potato starch, corn starch, waxy starch, wheat starch, and α, etherification, esterification, crosslinking, oxidation, etc. as auxiliary ingredients other than flour. Modified starch; sodium bicarbonate (baking soda), baking powder, ammonium carbonate, ammonium bicarbonate, ammonium chloride and other swelling agents or yeast; salad oil and other fats; sugar and other sugars; whole eggs, egg white, egg yolk and other eggs Dairy products such as milk, skim milk powder, butter; salts such as salt; one or more additives such as emulsifiers, thickeners, acidulants, flavorings, spices, colorants, fruit juices, fruits, vitamins, etc. May be.
本発明を具体的に説明するために実施例を挙げるが、本発明は以下の実施例によって制限されるものではない。 Examples are given to specifically describe the present invention, but the present invention is not limited by the following examples.
〔実施例１−１〕
密閉容器内に強力粉（日清製粉株式会社製、商品名「ミリオン」）及び水分が存在する状態で、該密閉容器内の雰囲気温度を１２０℃とし且つその雰囲気温度を５秒間維持する湿熱処理（第１の加熱処理）を行った。より具体的には、密閉容器として前記連続粉体移送装置を用い、強力粉に加水したものを該装置内に導入してこれを撹拌しつつ、該装置内に飽和水蒸気を導入し、該装置内の雰囲気温度１２０℃で５秒間加熱することにより湿熱処理を行った。加水量は強力粉に対して２０質量％であった。湿熱処理後、棚乾燥を用いて、湿熱処理が施された強力粉を乾燥処理した後、粉砕機を用いて、乾燥処理が施された強力粉を粉砕処理した。
次いで、湿熱処理が施された強力粉を密閉容器内で撹拌しつつ品温１１０℃で６０分間間接加熱する乾熱処理（第２の加熱処理）を行った。より具体的には、熱伝導性を有する密閉容器として、中空構造の回転シャフトからなる攪拌装置を有する密閉系円筒状容器を用い、粉砕処理が施された強力粉を該装置内に導入して該回転シャフトでこれを撹拌しつつ、加熱蒸気を該回転シャフト内に供給し、強力粉の品温１１０℃を６０分間維持することにより行った。こうして目的とする熱処理小麦粉を得た。[Example 1-1]
Wet heat treatment (atmosphere temperature in the sealed container is 120 ° C. and the atmosphere temperature is maintained for 5 seconds in the presence of strong powder (made by Nisshin Flour Milling Co., Ltd., trade name “Million”) and moisture in the sealed container First heat treatment) was performed. More specifically, the continuous powder transfer device is used as a sealed container, and the water that has been hydrated into strong powder is introduced into the device and stirred, and saturated water vapor is introduced into the device, Wet heat treatment was performed by heating at an ambient temperature of 120 ° C. for 5 seconds. The amount of water added was 20% by mass with respect to the strong powder. After the wet heat treatment, the strong powder subjected to the wet heat treatment was dried using shelf drying, and then the strong powder subjected to the dry treatment was pulverized using a pulverizer.
Next, dry heat treatment (second heat treatment) was performed in which the strong powder subjected to the wet heat treatment was indirectly heated at a product temperature of 110 ° C. for 60 minutes while stirring in a sealed container. More specifically, as a sealed container having thermal conductivity, a closed cylindrical container having a stirring device composed of a hollow rotating shaft is used, and a strong powder that has been pulverized is introduced into the apparatus and the While stirring this with a rotating shaft, heating steam was supplied into the rotating shaft, and the product temperature of strong powder was maintained at 110 ° C. for 60 minutes. Thus, the intended heat-treated flour was obtained.
〔実施例１−２〕
乾熱処理（第２の加熱処理）が施された小麦粉をピンミル粉砕機で粉砕して粒径を２００μｍ以下に調整した以外は、実施例１−１と同様にして熱処理小麦粉を得た。[Example 1-2]
Heat-treated wheat flour was obtained in the same manner as in Example 1-1 except that the wheat flour subjected to the dry heat treatment (second heat treatment) was pulverized with a pin mill grinder and the particle size was adjusted to 200 μm or less.
〔比較例１〕
乾熱処理を行わなかった以外は、実施例１−１と同様にして熱処理小麦粉を得た。[Comparative Example 1]
Heat-treated flour was obtained in the same manner as in Example 1-1 except that dry heat treatment was not performed.
〔比較例２〕
湿熱処理を行わず、強力粉に対し乾熱処理を行った以外は、実施例１−１と同様にして熱処理小麦粉を得た。[Comparative Example 2]
A heat-treated wheat flour was obtained in the same manner as in Example 1-1 except that the wet flour was not subjected to the wet heat treatment and the strong flour was subjected to the dry heat treatment.
〔比較例３〕
乾熱処理の後に湿熱処理を行った以外は、実施例１−１と同様にして熱処理小麦粉を得た。[Comparative Example 3]
Heat-treated wheat flour was obtained in the same manner as in Example 1-1 except that the wet heat treatment was performed after the dry heat treatment.
〔試験例１〕
実施例１−１〜１−２及び比較例１〜３の熱処理小麦粉を用いて、下記方法によりベーカリー食品の一種である食パンを製造した。得られた食パンを室温（２５℃）で１日間静置した後、食パン製造時の作業性及び食パンの食感を１０人のパネラーに下記評価基準に基づいて評価してもらった。評価結果（パネラー１０名の平均点）を下記表１に示す。[Test Example 1]
Using the heat-treated wheat flour of Examples 1-1 to 1-2 and Comparative Examples 1 to 3, bread was produced as a kind of bakery food by the following method. After the obtained bread was allowed to stand at room temperature (25 ° C.) for 1 day, workability at the time of bread production and the texture of bread were evaluated by 10 panelists based on the following evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 1 below.
〔食パンの製造方法〕
市販の製パン用ミキサー（株式会社ダルトン製、万能混合機 型式５ＤＭ−０３−ｒ）におけるミキシングボウルに、強力粉（日清製粉株式会社製、商品名「カメリヤ」）３４０ｇと、評価対象の熱処理小麦粉６０ｇと、食塩８ｇと、砂糖３２ｇと、生イースト（オリエンタル酵母工業製「オリエンタルイースト」）９．２ｇと、イーストフード（オリエンタル酵母工業製「Ｃイーストフード」）０．４ｇと、適正量の水とを投入し、ミキシング工程を実施してパン生地を調製した。 具体的には低速で４分間ミキシングを行った後、高速で２分間ミキシングを行い、さらに、１６ｇの油脂を添加して低速で４分間ミキシングを行った後、高速で１分間混捏した（捏上温度２７℃）。こうして得られたパン生地を、温度２７℃、相対湿度７５％の条件下で１時間発酵させた後、４５０ｇに分割して丸め、ベンチタイムを３０分間とった後、パン生地を棒状にして食パン型に詰めた。そして、ホイロ（温度３８℃、相対湿度８５％の雰囲気下）を６０分間行った後、温度２００℃で３０分間焼成して食パンを得た。[Method of producing bread]
In a mixing bowl in a commercially available bread mixer (manufactured by Dalton Co., Ltd., universal mixer model 5DM-03-r), 340 g of strong flour (Nisshin Flour Milling Co., Ltd., trade name “Cameriya”) and heat-treated wheat flour to be evaluated 60 g, 8 g of salt, 32 g of sugar, 9.2 g of raw yeast ("Oriental Yeast" manufactured by Oriental Yeast Industry), 0.4 g of yeast food ("C East Food" manufactured by Oriental Yeast Industry), and an appropriate amount of water And a mixing process was performed to prepare bread dough. Specifically, after mixing at low speed for 4 minutes, mixing at high speed for 2 minutes, adding 16 g of fats and oils at low speed for 4 minutes, and then mixing at high speed for 1 minute (分 間 上Temperature 27 ° C.). The bread dough thus obtained was fermented for 1 hour under the conditions of a temperature of 27 ° C. and a relative humidity of 75%, then divided into 450 g and rounded, and the bench time was taken for 30 minutes. Stuffed. Then, after proofing (under an atmosphere of 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 bread.
（食パン製造時の作業性の評価基準）
５点：食パン製造の全工程を通じてパン生地にベタツキがなく、二次加工適性は良好。
４点：食パン製造の工程の一部においてパン生地にベタツキが発生するが、二次加工は問題ない。
３点：食パン製造の全工程を通じてパン生地にベタツキが発生するが、二次加工は問題ない。
２点：食パン製造の全工程を通じてパン生地にベタツキが発生し、パン生地の取り扱いに特段の注意をはらわないと二次加工が困難。
１点：食パン製造の全工程を通じてパン生地のベタツキが酷く、二次加工が困難。(Evaluation criteria for workability when making bread)
5 points: There is no stickiness in the bread dough throughout the entire bread production process, and the secondary processing suitability is good.
4 points: The bread dough becomes sticky in part of the bread making process, but there is no problem with secondary processing.
3 points: Stickiness is generated in the bread dough throughout the whole process of producing bread, but there is no problem with secondary processing.
2 points: The bread dough becomes sticky throughout the entire bread making process, and secondary processing is difficult unless special care is taken in handling the dough.
1 point: The stickiness of bread dough is severe throughout the entire bread making process, making secondary processing difficult.
（食感の評価基準）
５点：全体が充分にしっとりもっちりした食感を有する。
４点：しっとりもっちりした食感を有するが、部分的にしっとり感やソフト感に欠ける場合がある。
３点：しっとり感やもっちり感を少し感じる。
２点：全体にしっとり感やもっちり感が少なく、部分的にパサつく。
１点：全体に軟らか過ぎるか又はパサつく。(Evaluation criteria for texture)
5 points: The whole has a sufficiently moist and moist texture.
4 points: Although it has a moist and moist texture, it may be partially moist or soft.
3 points: I feel a little moist and moist.
2 points: There is little moist and moist feeling on the whole, and it is partially puffy.
1 point: The whole is too soft or cramped.
〔実施例２−１〕
強力粉に代えて薄力粉（日清製粉株式会社製、商品名「フラワー」）を用い、且つ湿熱処理（第１の加熱処理）における小麦粉に対する加水量を２０質量％から５質量％に変更した以外は、実施例１−１と同様にして熱処理小麦粉を得た。[Example 2-1]
Except for using strong flour (Nisshin Flour Milling Co., Ltd., trade name “Flower”) instead of strong flour and changing the amount of water added to the flour in the wet heat treatment (first heat treatment) from 20 mass% to 5 mass% In the same manner as in Example 1-1, heat-treated flour was obtained.
〔実施例２−２〕
乾熱処理（第２の加熱処理）が施された小麦粉をピンミル粉砕機で粉砕して粒径を２００μｍ以下に調整した以外は、実施例２−１と同様にして熱処理小麦粉を得た。[Example 2-2]
Heat-treated wheat flour was obtained in the same manner as in Example 2-1, except that the wheat flour subjected to the dry heat treatment (second heat treatment) was pulverized with a pin mill grinder to adjust the particle size to 200 μm or less.
〔比較例４〜６〕
強力粉に代えて薄力粉（日清製粉株式会社製、商品名「フラワー」）を用いた以外は、比較例１〜３と同様にして熱処理小麦粉を得た。[Comparative Examples 4 to 6]
Heat-treated wheat flour was obtained in the same manner as in Comparative Examples 1 to 3 except that thin flour (Nisshin Flour Milling Co., Ltd., trade name “Flower”) was used instead of strong flour.
〔試験例２〕
実施例２−１〜２−２及び比較例４〜６の熱処理小麦粉を用いて、下記方法によりベーカリー食品の一種であるパンケーキを製造した。得られたパンケーキを冷蔵庫で１日間保管した後、パンケーキの食感を１０人のパネラーに前記評価基準に基づいて評価してもらった。評価結果（パネラー１０名の平均点）を下記表２に示す。[Test Example 2]
Using the heat-treated wheat flour of Examples 2-1 to 2-2 and Comparative Examples 4 to 6, pancakes, which are a type of bakery food, were produced by the following method. After the obtained pancake was stored in the refrigerator for one day, the texture of the pancake was evaluated by 10 panelists based on the above evaluation criteria. The evaluation results (average score of 10 panelists) are shown in Table 2 below.
〔パンケーキの製造方法〕
ベーカリー食品用ミックスとして、評価対象の熱処理小麦粉を含む下記組成のパンケーキミックス粉を製造した。このミックス粉１００ｇに、水９５ｇ及び全卵２５ｇを添加した後、ホイッパーを用いて６０秒間撹拌して生地を調製した。ホットプレートの温度を１８０℃に設定し、調製した生地の一面側を２分間、他面側を１．５分間加熱して、パンケーキを得た。
パンケーキミックス粉の組成：小麦粉４０質量部、評価対象の熱処理小麦粉２０質量部、澱粉５質量部、糖類２５質量部、油脂５質量部、膨張剤５質量部（合計１００質量部）[Pancake manufacturing method]
As a bakery food mix, pancake mix powder having the following composition including heat-treated wheat flour to be evaluated was produced. After adding 95 g of water and 25 g of whole eggs to 100 g of this mixed powder, the dough was prepared by stirring for 60 seconds using a whipper. The temperature of the hot plate was set at 180 ° C., and one side of the prepared dough was heated for 2 minutes and the other side was heated for 1.5 minutes to obtain a pancake.
Composition of pancake mix powder: 40 parts by weight of flour, 20 parts by weight of heat-treated wheat flour to be evaluated, 5 parts by weight of starch, 25 parts by weight of sugar, 5 parts by weight of fat and oil, 5 parts by weight of swelling agent (100 parts by weight in total)
Claims (4)
前記乾熱処理は、前記湿熱処理が施された小麦粉を密閉容器内で撹拌しつつ品温８０〜１５０℃で１秒〜１２０分間間接加熱する処理である請求項１に記載の熱処理小麦粉の製造方法。The wet heat treatment is a treatment in which the atmosphere temperature in the sealed container is 100 to 130 ° C. and the atmosphere temperature is maintained for 3 to 60 seconds in a state where flour and moisture are present in the sealed container.
2. The method for producing heat-treated flour according to claim 1, wherein the dry heat treatment is a treatment in which the wet-heat treated wheat flour is indirectly heated at a product temperature of 80 to 150 ° C. for 1 second to 120 minutes while stirring in a sealed container. .
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| JP6659487B2 (en) * | 2016-07-21 | 2020-03-04 | 日清フーズ株式会社 | Manufacturing method of heat-treated flour |
| JP7019169B2 (en) * | 2017-10-04 | 2022-02-15 | 株式会社日清製粉ウェルナ | How to make a mix for frozen baked goods |
| JP7105558B2 (en) * | 2017-12-05 | 2022-07-25 | 日東富士製粉株式会社 | Pancake batter and pancake mix flour |
| CN109287711A (en) * | 2018-09-26 | 2019-02-01 | 江南大学 | A kind of preparation method of roasting-type whole wheat crisp chip |
| SG11202107885VA (en) * | 2019-03-28 | 2021-08-30 | Fuji Oil Holdings Inc | Wheat flour preparation and method for producing same, and biscuit containing wheat flour preparation and method for producing same |
| WO2021084663A1 (en) * | 2019-10-30 | 2021-05-06 | 株式会社日清製粉グループ本社 | Production method for pregelatinized grain flour |
| KR20220009934A (en) * | 2019-11-15 | 2022-01-25 | 닛신 세이훈 프리믹스 가부시키가이샤 | Process for producing pulverized heat-treated flour, pulverized heat-treated flour and mix for bakery food and method for producing the same |
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| WO2022230968A1 (en) * | 2021-04-28 | 2022-11-03 | 株式会社日清製粉ウェルナ | Method for producing modified wheat flour, batter material for battered and fried food and method for producing battered and fried food |
| KR20230078946A (en) * | 2021-11-25 | 2023-06-05 | 가부시키가이샤 닛신 세이훈 웰나 | Method for producing heat-treated wheat flour |
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| JP4695105B2 (en) * | 2007-02-15 | 2011-06-08 | 長田産業株式会社 | Method for producing castella flour |
| JP5914275B2 (en) * | 2012-09-20 | 2016-05-11 | 日清製粉株式会社 | Process for producing heat-treated flour |
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- 2016-01-19 WO PCT/JP2016/051408 patent/WO2016121570A1/en active Application Filing
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| JPH09220049A (en) * | 1995-12-15 | 1997-08-26 | Nisshin Flour Milling Co Ltd | Heat-processed durum flour |
| JPH11332454A (en) * | 1998-05-22 | 1999-12-07 | Nisshin Flour Milling Co Ltd | Heat-treated wheat flour |
| JP2000083569A (en) * | 1998-09-08 | 2000-03-28 | Nisshin Flour Milling Co Ltd | Wheat flour composition for biscuits |
| JP2007082541A (en) * | 2005-08-26 | 2007-04-05 | Nisshin Flour Milling Inc | Method for producing whole-wheat flour |
| JP2014036610A (en) * | 2012-08-16 | 2014-02-27 | Nisshin Flour Milling Inc | Method for producing heat treated wheat flour |
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| WO2016121570A1 (en) | 2016-08-04 |
| JP6649280B2 (en) | 2020-02-19 |
| CN106998766A (en) | 2017-08-01 |
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