WO2008032573A1 - Wet heat-treated wheat flour for wheat flour-containing foods, mix or food material containing the wet heat-treated wheat flour and food produced by using the wet heat-treated wheat flour - Google Patents

Abstract

A wet heat-treated wheat flour for wheat flour-containing foods such as breaded fried foods, fried foods, okonomiyaki (a Japanese style pancake), bakery, sauces and flour pastes, which is a wet heat-treated wheat flour characterized by having a gelatinization degree α of 12.5% or more but not more than 30% and, after adding 300% by mass (based on the flour) of water, showing a viscosity of 1 Pa s or more but not more than 10 Pa s a mix or a food material containing the above wet heat-treated wheat flour; and a food produced by using the above wet heat-treated wheat flour. It is preferable that the wet heat-treated wheat flour as described above has a particle diameter of 1.0 mm or less and the ratio of wheat flour particles having a particle diameter of 0.40 mm or less amounts to 90% or more.

Description

 Specification

 Wet heat-treated wheat flour for flour-containing foods, Mitsuta or food material containing the heat-treated wheat flour, and food produced using the heat-treated wheat flour

 Technical field

 [0001] The present invention relates to wet heat-treated wheat flour for food containing wheat flour, mittus or food material containing the wet heat-treated wheat flour, and food produced using the wet heat-treated wheat flour.

 [0002] Specifically, the present invention relates to wet-heat-treated wheat flour for breaded fried foods, bread baked fried food mixes, and breaded fried foods. More specifically, the present invention has a good texture and is resistant to aging. TECHNICAL FIELD The present invention relates to a wet heat-treated wheat flour for breaded fried food that can provide an improved breaded fried food, a mix for breaded fried food using the flour, and a breaded fried food.

 [0003] In addition, the present invention relates to deep-heated wheat flour, deep-fried food mix, and deep-fried foods. Specifically, the deep-fried foods that have good appearance and texture and that have improved resistance to change over time can be obtained. It relates to wet heat-treated flour, a mix for fried foods using the flour, and fried foods. In the present invention, the deep-fried foods refer to deep-fried foods other than breaded deep-fried foods, for example, all fried foods such as fried foods, fritters, fried chicken, fried chickens, and so on.

 [0004] The present invention also relates to wet-heat-treated wheat flour for okonomiyaki, okonomiyaki mix, and okonomiyaki, and more specifically, okonomiyaki having a good texture and improved resistance to aging can be obtained. The present invention relates to wet-heat-treated wheat flour for okonomiyaki, okonomiyaki mix and okonomiyaki using the flour.

 [0005] The present invention also relates to wet heat-treated wheat flour, bakery mix, and bakery, and in particular, wet heat treatment for bakery products that provides a bakery product having a good texture and improved resistance to aging. The present invention relates to flour, bakery mixes and bakery using the flour.

[0006] Furthermore, the present invention relates to sauces used in Western cuisine such as white sauce typified by bechamel sauce and brown sauce typified by domiglas sauce, confectionery and confectionery confectionery. Sauces or moist heat-treated powders for flour pastes, which are easy to handle during cooking and have a good texture, food materials using the flour, and sauces Or flour paste. Background

 [0007] General conditions required for bread crumbs used in croquettes, pork cutlets, fried fish, etc. are as follows: 1) Puncture resistance (preventing puncture and peeling during frying), 2) batter liquid Is uniform and has little unevenness in frying, 3) a crispy texture, soft and crisp, 4) little change in batter viscosity over time, and 5) high water absorption from the economical aspect. For example, it has a high hydrolysis rate.

 [0008] Also, in recent years, with the expansion of the ready-to-eat food market, fried foods can be cooked at home and purchased as they are cooked at mass merchandisers. The opportunity to eat is increasing. Therefore, there is the present situation that maintenance of the texture is also required at the same time. Various studies have been tried to meet these social demands. Among them, many methods have been proposed so far using starch or starch α-form.

 [0009] For example, batter flour mainly composed of pregelatinized rice flour and raw corn flour (Patent Document 1), a method of blending pregelatinized barley or bare wheat into the butter (Patent Document 2), a starch starch and / or Method of blending a-modified flour (Patent Document 3), Method of blending a-modified flour and vegetable protein (Patent Document 4), Method of blending pregelatinized rice flour (Patent Document 5), Formulating pregelatinized starch (Patent Document 6), a method comprising a pregelatinized starch, a raw starch, an edible oil and fat, and water (Patent Document 7).

 [0010] However, since the pregelatinized flour used in these methods has a high gelatinization state, the mix may cause lumps due to moisture absorption or increase the viscosity to increase the texture after frying. There were various drawbacks such as pulling and hardness, poor melting of the mouth, lack of stability of batter viscosity, and poor workability.

[0011] In addition, the texture of fried foods, for example, a tablecloth, is characterized by a brittle, dry and crunchy texture, and such texture is generally preferred. However, it is relatively difficult to cook in that way.For example, in the ceiling, use cold water and minimize the stickiness of Dalten. It is known that skill is required, such as mixing toppings. In order to achieve a delicious and crisp and delicious tangy suspension and to maintain its texture over time without requiring any special technology to improve the current situation, the present inventors have made several attempts so far. I have applied for a patent on the toppings (Patent Documents 8 ~; 1 1 etc.).

 [0012] On the other hand, for deep-fried foods, the volume of clothes and flowering are also important. To obtain such clothes, for example, when frying the fried food, sprinkle the fried food liquid on the fried food. It is known that the feeling of clothes on clothes will improve Hanasaki. However, it is still true that the tempura flour that gives the crumbly and crisp texture and the above-mentioned voluminous feel and flowering buds can be obtained at the same time.

 [0013] In addition, the cooking method of adding a tempura garment liquid to the fried sauce to improve the volume of the garment and improving the flower bloom reduces the yield of the tangbura products at mass-market stores and side dishes stores in the prepared food market. There is also a problem that.

 [0014] In addition, okonomiyaki such as okonomiyaki and takoyaki have a surface that is strong and fragrant. In addition, along with recent changes in the diet style, it is necessary to maintain such a texture even when reheated in a microwave oven after refrigeration or frozen storage. However, in reality, various studies have been reported to solve this problem, which is difficult to develop and maintain this texture.

 [0015] In order to solve this problem, for example, "a premix containing wheat flour and hydroxypropylated starch" (Patent Document 12), "a mixture of cooked rice in a kneaded product mainly made of wheat flour. Takoyaki, okonomiyaki or similar foods that are baked or frozen after freezing, and frozen as necessary, using appropriate ingredients (Patent Document 13) or There are many reports such as “okonomiyaki using dry power powder produced by heating and drying at a temperature of 10 ° C. to 130 ° C.” (Patent Document 14).

[0016] However, the techniques described in Patent Documents 12 to 14 are not yet sufficiently satisfactory in taste and workability. To make up for these drawbacks, “(1) heat-treated flour and / or starch with wheat flour as the main component and (2) pregelatinized flour with a gelatinization degree of 60% or more. And / or okonomiyaki characterized by containing pregelatinized starch Two types of pregelatinized starches with different degrees of pregelatinization and

/ Or Proposal to use pre-gelatinized flour is also made! /

[0017] However, since the technique described in Patent Document 15 uses a lot of pregelatinized starch and / or pregelatinized flour, the original flavor of wheat flour is reduced, and it is derived from pregelatinized starch and / or pregelatinized starch. The nechiyaki still remained.

[0018] Bakeries represented by hot cakes, pancakes, sponge cakes, steamed breads, breads, butter rolls, sweet breads, cream puffs (shuu skins), etc. have a volume and a fine inner layer texture. Those that are soft and moist and melt well are preferred. In order to obtain such an appearance and texture, many methods for compounding starch have been reported.

 [0019] For example, it is characterized by containing at least one calcium salt selected from flours mainly composed of wheat flour, egg white powder, calcium lactate, citrate strength lucum and calcium dulconate, and a thickening polysaccharide. To 100 parts by weight of flour mainly composed of wheat flour, 0.;! To 10 parts by weight of gelatinized starch, and 100 parts by weight of flour mainly composed of wheat flour. There is a report of “a flour composition for confectionery containing 0.1 to 10 parts by weight and 0.1 to 10 parts by weight of citrate” (Patent Document 17).

Yes

 [0020] However, the techniques of Patent Documents 16 and 17 have some problems. In other words, for example, pregelatinized starch (gelatinized starch) has the disadvantage that it has a very high degree of pregelatinization due to moisture absorption, and when the amount added is increased, cakes feel sticky.

 [0021] In order to compensate for these drawbacks, “(1) heat-treated flour and / or starch having a gelatinization degree of 20% or less and (2) a gelatinization degree of 60% or more. Two types of pregelatinized starch and / or pregelatinized with different degrees of conversion, as in “Dough composition for cakes characterized by containing pregelatinized flour and / or pregelatinized starch” (Patent Document 18) There are also proposals to use flour together.

[0022] However, since the technique described in Patent Document 18 is the same as the conventional one in that it uses α-starch and / or α-starch flour, it is difficult to feel the original flavor of wheat flour. Or, the nematode derived from pregelatinized flour still remained. [0023] To solve the above problems, “10-50% by weight of the flour used as the main material is used for preparing the heat-treated batter, and 100 parts by weight of the flour for preparing the heat-treated batter and 150-400% by weight of water. Heat-treated batter to obtain a heat-treated batter by mixing the heat-treated batter with the starch in the flour for preparing the heat-treated batter, and then mixing the heat-treated batter and the remaining main ingredients to prepare a cake dough. (Patent Document 19), this is a double-battery solution in which a portion of the flour is battered separately heated and mixed with the rest of the flour. The current situation is that the quality is greatly changed due to the unevenness of heat treatment that is difficult to handle.

 [0024] In particular, as a technique relating to Shuichi, it is gelled by a method of adding xanthan gum or the like to a shroud material (see Patent Document 20) or a thermoreversible gel having a specific particle size and melting point. The proposed method of blending the oil-in-water emulsion composition into the dough (see Patent Document 21), and even with these methods, a satisfactory skin cannot be obtained.

 [0025] In addition, sauces are usually made by sautéing wheat flour called butter with butter. The purpose is to remove the stickiness and grain odor characteristic of flour by preheating the flour. In addition, flour pastes used as fillings for Western confectionery and confectionery bread are heated by adding sugar, dairy products, and fragrances to wheat flour, and are made by gelatinizing starch. Grain smell and powdery texture remain, reducing the product value.

 [0026] With respect to these sources such as rho and sauce, many reports have been made so far to solve the above-mentioned problems.

[0027] For example, "Raw starch raw material and one or more dispersants of lactose, dextrin, powdered rice cake and edible solid fat 15-35% mixture is extruded and granulated at a product temperature of 20-50 ° C Granule soup and sauce food manufacturing method characterized by granulating in a machine ”(Patent Document 22),“ In the manufacture of roux that heats a mixture of flour and fat and soothes flour, wheat flour and fat An emulsifier is added to the raw material, and the raw material is processed, and the raw material is processed in a twin screw type etud ruder "(Patent Document 23), Sauce with a smooth structure and a good texture, characterized in that the sauce is manufactured using roux obtained from 15% damaged wheat flour as a raw material, with an average particle size of 25-50 111 and a degree of damage of 4.5-5; (Patent Document 24) and “powdered food having a moisture content prepared in advance and having a low moisture content, and having a plurality of oil films on the surface of the flour and / or starch, wherein the flour and / or It consists of a first oil film formed on the surface of the starch and made of liquid oil at room temperature, an emulsifier film formed on the first oil film, and a solid oil at room temperature formed on the emulsifier film. There can be mentioned “powdered food product” (Patent Document 25) characterized by having a second fat film and further having a layer of powdered fat.

[0028] However, even with these inventions, it is still difficult to improve the workability and texture when cooking sauces, and it is also possible to prepare electronic range cooking after room temperature, chilled or frozen storage. In re-cooking! /, However, it was difficult to suppress the powderiness due to aging of the starch and to maintain the melting in the mouth immediately after production.

Patent Document 1: Japanese Patent Laid-Open No. 9 154518

 Patent Document 2: Japanese Patent Publication No.57-16778

 Patent Document 3: Japanese Patent Application Laid-Open No. 4-40870

 Patent Document 4: Japanese Patent Publication No.57-4296

 Patent Document 5: Japanese Patent Publication No.57-16625

 Patent Document 6: Japanese Patent Laid-Open No. 62-74254

 Patent Document 7: JP 2000-333633 Koyuki

 Patent Document 8: JP-A-8-84568

 Patent Document 9: JP-A-9 191847

 Patent Document 10: Japanese Patent Laid-Open No. 11 125

 Patent Document 11: Japanese Patent Laid-Open No. 2002-168

 Patent Document 12: JP-A-6-277011

 Patent Document 13: Japanese Patent Laid-Open No. 11 46734

 Patent Document 14: JP-A-11 103809

 Patent Document 15: JP 2002-125578 A

Patent Document 16: Japanese Patent Laid-Open No. 9 224550 Patent Document 17 :: JP-A-9 224551

 Patent Document 18:: JP 2002-125578 A

 Patent Document 19:: JP 2004-49073 Koyuki

 Patent Document 20:: Japanese Patent Laid-Open No. 52-122670

 Patent Document 21:: Japanese Patent Laid-Open No. 2003-137

 Patent Literature 22:: Shoko 57-47464

 Patent Literature 23:: Shoko 64--51067 Noriyuki

 Patent Document 24:: Kohei No. 10-4896

 Patent Document 25:: JP-A-2004-253

 Disclosure of the invention

 The invention is going to solve ^

 [0030] The present invention eliminates the problems of the conventional breaded fried foods described above, improves workability when cooking breaded fried foods and the way the clothes are heated, has less pulling and is at room temperature. Even in reheating cooking such as microwave cooking after chilled or frozen storage, it can suppress the hardening of clothes due to aging of starch and maintain the texture immediately after production, in other words, bread crumb with excellent resistance to aging Providing a heat-treated wheat flour for breaded fried food, a mix for breaded fried food using the flour, and a breaded fried food from which the fried food is obtained is referred to as the first issue. .

 [0031] In addition, the present invention improves the workability when cooking fried foods and the streets of the clothes, further improves the texture of the clothes and the crispy texture, the volume of the clothes, the appearance of the clothes such as Hanasaki Deep-fried foods that can maintain the texture immediately after production in reheating control such as microwave cooking after storage at room temperature, chilled or frozen storage. The problem (hereinafter referred to as the second problem) is to provide wet-heat-treated wheat flour for deep-fried food, a mix for deep-fried food using the flour, and deep-fried food.

[0032] In addition, the present invention solves the above-mentioned problems of conventional okonomiyakis, improves the volume of okonomiyakis, the moist feeling of the dough, and the feeling of melting in the mouth, and further, after storage at room temperature, chilled or frozen. For reheating cooking such as cooking in a microwave oven! / It is possible to obtain okonomiyaki and octopus baked okonomiyaki, which can maintain the texture immediately after production and can maintain the texture immediately after production, in other words, okonomiyaki and takoyaki. Providing the okonomiyaki mix and okonomiyaki used is the issue (hereinafter referred to as the third issue).

[0033] Further, the present invention solves the above-mentioned problems of the conventional bakery products, improves the product volume of the bakery products, has a soft and moist feeling with a fine inner layer texture, and a mouth-melting feeling. Even in reheating cooking such as cooking in a microwave oven after chilled storage or frozen storage, it suppresses dryness due to dryness and starch aging, and retains the texture immediately after production, in other words, it has excellent aging resistance. The problem is to provide wet-heat treated wheat flour for bakery products, a bakery mix using the flour and bakery products (hereinafter referred to as the fourth issue).

[0034] Further, the present invention solves the above-mentioned problems of the conventional sauces and flour pastes, improves the workability and texture when cooking the sauces and flour pastes, and at room temperature and chilled. Even in reheating cooking such as microwave cooking after freezing storage, it does not feel grain odor, suppresses the powderiness due to starch aging, etc., and can keep the mouth melt immediately after production, in other words, it has excellent resistance to aging Furthermore, to provide sauces and flour pastes, heat-treated wheat flour for sauces or flour pastes, food materials for sauces or flour pastes using the flour, and sauces or flour pastes. This is the issue (hereinafter referred to as the 5th issue! /).

 Means for solving the problem

[0035] As a result of intensive studies, the present inventors have used the wet heat-treated wheat flour having a specific degree of alpha conversion and a post-hydrolysis green viscosity, and having a particle size adjusted and adjusted to the above. It was found that the first to fifth problems can be solved.

That is, the present invention is a wheat flour that has been heat-moisture treated, having a gelatinization degree of 12.5% or more and 30% or less, and a viscosity when added to 300% by mass of flour, lPa's or more, lOPa By solving the above-mentioned first to fifth problems by providing wet-heat treated wheat flour for foods containing flour (hereinafter sometimes referred to as specific wet-heat treated wheat flour) is there. [0036] Specifically, in order to solve the first problem, the present inventors have conducted extensive studies on a mixed composition using flour as a main ingredient as a main ingredient! Incorporating specific wet-heat-processed wheat flour into the mix composition, it has been found that it is possible to achieve extremely excellent quality breaded fried food for all items required for the batter, and the present invention has been completed. did.

 [0037] That is, the first aspect of the present invention solves the first problem by providing the following wet heat-treated wheat flour for breaded fried food, breaded fried food mix and breaded fried food It is.

 “Wheat-heated wheat flour with a degree of gelatinization of 12.5% or more and 30% or less, and a viscosity power of 1 Pa's or more and lOPa's or less when added to 300% by weight of flour. Wet heat-treated flour for breaded and fried foods. "

 “A mix for breaded fried foods characterized in that it contains the above-mentioned wet heat-treated wheat flour for breaded fried foods of the present invention.”

 “A bread-treated bread food characterized by being produced using the above-mentioned wet heat-treated wheat flour for bread-crushed fried food according to the present invention or the bread-mixed bread-fried food according to the present invention”.

 [0038] In addition, the present inventors have intensively studied fried foods and their mixes that can achieve both a further improvement in the crisp and crunchy texture of the garment and an improvement in the appearance of the garment, such as the voluminous feel of the garment and Hanasaki. The inventors have found that fried foods of extremely superior quality can be produced by blending specific wet heat-treated wheat flour into the mix and producing the deep-fried food using this mix, and completed the present invention.

 [0039] That is, the second aspect of the present invention solves the second problem by providing the following heat-treated wheat flour for fried food, fried food mix and fried foods.

 “Wheat-heated wheat flour with a degree of gelatinization of 12.5% or more and 30% or less, and a viscosity power of 1 Pa's or more and lOPa's or less when added to 300% by weight of flour. Wet heat-treated flour for deep-fried food. "

“A deep-fried mix comprising the above-described wet heat-treated flour for deep-fried food according to the present invention.” “Fried foods produced using the wet heat-treated wheat flour for fried food according to the present invention or the above-mentioned fried food mix according to the present invention.”

[0040] The third aspect of the present invention solves the third problem by providing the following wet-heat-treated wheat flour for okonomiyaki, okonomiyaki mix and okonomiyaki.

 “Wheat-heated wheat flour with a degree of gelatinization of 12.5% or more and 30% or less, and a viscosity power of 1 Pa's or more and lOPa's or less when added to 300% by weight of flour. Moist heat treated flour for okonomiyaki, characterized by

 “A mix for okonomiyaki characterized in that it contains the above-mentioned wet heat-treated wheat flour for okonomiyaki”.

 “A okonomiyaki made using the above-mentioned wet heat-treated wheat flour for okonomiyaki or the okonomiyaki mix of the present invention”

[0041] The fourth aspect of the present invention solves the fourth problem by providing the following wet heat-treated wheat flour for bakery, a bakery mix and bakery.

“Wheat-heated wheat flour with a degree of gelatinization of 12.5% or more and 30% or less, and a viscosity power of 1 Pa's or more and lOPa's or less when added to 300% by weight of flour. Wet heat-treated flour for bakery products. "

 “A mix for the best lily that contains the above-mentioned wet heat-treated flour for bakery of the present invention.”

 "Bakeries characterized by being produced using the above-mentioned wet heat-treated wheat flour for bakery products of the present invention or the above-mentioned mix for bakery products of the present invention."

[0042] Further, as a result of intensive studies to solve the fifth problem, the present inventors have used all of the items required for the batter by using a specific wet heat-treated flour. As a result, it was found that very excellent quality sauces and flour pastes could be realized, and the present invention was completed.

[0043] Specifically, the fifth aspect of the present invention eliminates the complexity and difficulty of handling in conventional sauces and flour pastes, and further provides a superior texture. It is a new material, and is a sauce or a flower paste using the same. By using the present invention, it is possible to eliminate the work process of roasting flour and making roux for sauces, and for flour pastes, it quickly dissolves in water and quickly becomes viscous, so it is cooked. It is possible to suppress the handling blur at the time.

 [0044] That is, the fifth aspect of the present invention provides the following wet heat treatment for sauces or flour pastes, food materials for sauces or flour pastes, and sauces or fluffy pastes as described above. It solves the fifth problem.

 “Wheat-heated wheat flour with a degree of gelatinization of 12.5% or more and 30% or less, and a viscosity power of 1 Pa's or more and lOPa's or less when added to 300% by weight of flour. Sauces or flour pastes that are characterized by wet heat-treated flour. "

 “Food material for sauces or flour pastes characterized by containing the above-mentioned wet heat-treated wheat flour for sauces of the present invention.”

 “Sauces or flour pastes produced using the above-mentioned wet heat-treated flour for sauces or flour pastes of the present invention or food materials for sauces or flour pastes of the present invention”

 BEST MODE FOR CARRYING OUT THE INVENTION

 [0045] The wheat flour-containing wet heat-treated wheat flour for food of the present invention is obtained by subjecting wheat flour to heat treatment by adding water or steam to heat treatment, followed by drying and grinding. This wet heat-treated wheat flour has a degree of pregelatinization of 12.5% or more and 30% or less, preferably a degree of pregelatinization of 15.0% or more and 25.0% or less, and is added to 300% by mass of flour. In this case, the viscosity is 1 Pa ′s or more and lOPa · s or less, preferably the viscosity is 2. OPa ′s or more and 5. OPa ′s or less.

 The wet heat-treated wheat flour for foods containing wheat flour of the present invention preferably further has a particle size of 1. Omm or less and the proportion of wheat flour having a particle size of 0.40 mm or less is 90% or more.

 [0046] Examples of the wheat flour used as a raw material for the wet heat-treated wheat flour for foods containing wheat flour of the present invention include thin flour, medium flour and strong flour, which can be appropriately selected and used. Although the specific manufacturing method of this wet heat processing wheat flour is not limited, For example, the following methods are employ | adopted.

[0047] Regarding the wet heat treatment of wheat flour, a wet heat treatment in which water or steam is added to the wheat flour and heat-treated. For example, a method in which starch contained in wheat flour is gelatinized can be used.For example, a method in which water is added to a sealed container and then heated in a pressurized state using saturated steam, uniaxial or biaxial. For example, a method of adding and heating and kneading wheat flour using a shaft type etastruder can be employed.

 For example, after adding water appropriately to thin wheat flour, it is sealed in an aluminum bouch and sealed, and heated under saturated pressure (1 atm) using saturated water vapor (eg, 110 to 130 ° C, 10 to 20 minutes) The wet-heat-treated wheat flour of the present invention can be obtained.

[0048] Further, examples of the drying treatment method after the wet heat treatment include shelf drying, hot air drying, fluidized bed drying, and the like, which can be appropriately employed depending on the wet heat treatment method. For the grinding treatment after the drying treatment, various grinding means such as roll grinding and pin mill grinding can be employed.

[0049] In the wet-heat-treated wheat flour for foods containing wheat flour of the present invention, the above-mentioned degree of pregelatinization and viscosity are values measured as follows.

[0050] <Measurement of degree of alpha>

 When measuring the degree of alpha (also called the degree of gelatinization), the conventional 0 amylase pullulanase method is used. The contents will be described below.

[0051] (Α) Reagent

 The reagents used are as follows.

 1. 0. 8Μ Acetic acid Na buffer

 2. 10N sodium hydroxide solution

 3. 2N acetic acid solution

 4. Enzyme solution: β-Amylase (Nagase Seikagaku Co., Ltd. # 1500) 0 · 017g and Pullulanase (Hayashibara Biochemical Research Institute, No. 31001) 0.17g were dissolved in the above 0.8M acetic acid Na buffer solution. 100ml.

 5. Inactivated enzyme solution: Prepared by boiling the above enzyme solution for 10 minutes.

 6. Somogy reagent and Nelson reagent (reagent for measuring the amount of reducing sugar)

[0052] (B) Measuring method

1. Crush wet-heat-treated flour with a homogenizer to make it 100 mesh or less. This crush Take 10g of wet heat-treated flour 0 · 08-0. In a glass homogenizer.

 2. Add 8.0 ml of demineralized water to the glass and move the glass homogenizer up and down 10-20 times to disperse.

 3. Dispense 2 ml of the above dispersion 2 in two 25 ml graduated test tubes, and make one volume with 0.8 M Na acetate in acetic acid.

 4. To the other one, add 0.2 ml of 10N sodium hydroxide solution and react at 50 ° C for 3-5 minutes to completely gelatinize. Then, add 1.0 ml of 2N acetic acid solution, adjust the pH to around 6.0, and then adjust the volume with 0.8 M acetic acid Na buffer to make the gelatinized section.

 5. Take 0.4 ml of the test solution of each of the test group and gelatinization group prepared in 3 and 4 above, add 0.1 ml of the enzyme solution to each, and incubate at 40 ° C for 30 minutes. At the same time, a blank prepared by adding 0.1 ml of inactivated enzyme instead of the enzyme solution is also prepared. The enzyme reaction is performed while stirring the reaction solution occasionally.

 6. Add 0.5 ml of the Somogy reagent to 0.5 ml of the above reacted solution and boil for 15 minutes in a boiling bath. After boiling, cool in running water for 5 minutes, add 1.0 ml of Nelson's reagent, stir and let stand for 15 minutes.

 7. After that, add 800 ml of demineralized water, then stir and measure the absorbance at 500 nm.

[0053] (C) Calculation of degree of a conversion

 Calculate the degree of conversion using the following formula.

[0054] country

 Degradation rate of test solution (A-a)

 Degree of alpha (%) = 0 α: 1 0

 Decomposition rate of complete gelatinization test solution (Α '

 Α = ¾¾ absorbance

 Α * = Absorbance of gelatinized section

 a = Absorbance of sample blank

 a '-Absorbance of the gelatinized blank

[0055] <Measurement of viscosity>

 To measure the viscosity, prepare a batter hydrated to 300% by weight of the powder and measure the viscosity of the batter after mixing with a mixer using a BM viscometer. The procedure will be described below.

[0056] (A) Preparation of batter Pour 900ml of cold water into a bowl (made by Hobart) and put 300g of wet heat-treated flour on it. Stir properly with a wire whip (made by Hobart) and mix with powder and water, then stir with a mixer (made by Hobart) for lst = 30 seconds and 2nd = 240 seconds.

[0057] (B) Measurement method

 Using a BM viscometer, measure the viscosity 10 minutes after mixing with the mixer. The present invention relates to the above-mentioned wet heat-treated wheat flour for food containing flour of the present invention, bread-dried French food (first invention), fried food (second invention), okonomiyaki (third invention), Used for bakery products (4th invention), sauces or flour pastes (5th invention).

 [0058] First, preferred embodiments of the wet heat-treated flour for breaded fried food, the breaded fried food mix, and the breaded fried food of the first aspect of the present invention will be described below.

 [0059] In the heat-treated wheat flour for breaded fried foods, the heat-treated wheat flour having a degree of alpha of less than 12.5% and a viscosity of less than lPa · s when added to 300% by weight of flour is water-absorbent, Due to the low swelling, it is necessary to add pregelatinized starch and thickeners to the garment for breaded fried foods, resulting in a hard texture with heavy pulling and a crispy texture. I can't get a product that has teeth and texture!

 [0060] On the other hand, wet-heat treated wheat flour for breaded fried foods! /, The heat-treated wheat flour with a degree of gelatinization exceeding 30% and a viscosity when added to 300% by weight of flour exceeds lOPa · s In order to obtain the optimum viscosity, it is necessary to increase the amount of water. As a result, the strength of the garment is reduced and an oily texture is not preferable.

 [0061] In addition, the wet-heat treated wheat flour for bread baked fried food has a particle size of 1. Omm or less, and the proportion of flour having a particle size of 0.40 mm or less is 90% or more. As a result, the wheat flour quickly dissolves in water when preparing the dough for the breaded fried food, and the viscosity is stabilized. As a result, it is preferable that after the cooking, no roughness or the like is generated or hardened.

[0062] The wet heat-treated wheat flour for breaded fried food of the present invention can be used for the production of breaded fried food in the same manner as conventional flour for breaded fried food. example For example, the wet heat-treated wheat flour for breaded fried food of the present invention can be used to prepare clothing liquid by adding water and other additives during the production of breaded fried food, and also produces breaded fried food. You can mix it with other additives in advance and leave it as a breaded fried food.

[0063] Next, the bread crumb fried food mix of the present invention will be described.

 The bread crumb fried food mix of the present invention contains the above-mentioned wet heat-treated wheat flour for bread crumb fried food according to the present invention as flour for dressing of bread crumb fried food.

 The bread crumb fried food mix of the present invention, in addition to the above-mentioned wet heat-treated wheat flour, raw materials and additives conventionally used in bread crumb fried food flour, such as other wheat flour, cereals, starches; soy protein Protein materials such as wheat dartene, egg powder, skim milk powder; fats and oils such as animal and vegetable fats and oils; powdered fats and oils; yam flour, dietary fiber, swelling agent, thickener, emulsifier, salt, sugar, sweetener, spice, seasoning , Vitamins, minerals, pigments, fragrances, dextrins and the like can be contained as appropriate. The bread-mixed fried food mix of the present invention, when using other flour raw materials in addition to the wet-heat treated wheat flour, the content of the wet-heat treated wheat flour is 10.0% or more in the whole flour raw material Is preferred.

[0064] The bread-mixed fried food mix of the present invention contains the wet heat-treated wheat flour of the present invention, so that it does not contain commercially available pregelatinized starch, or the content of commercially available pregelatinized starch is minimized. Because of the reduced blending design, not only the goodness of the fire at the time of frying, but also the volume flavor of the clothes has the original flavor of flour that has a crispness that is soft and melts, and further, Even in re-cooking in a microwave oven at room temperature, chilled, or frozen storage, it is possible to produce breaded fried foods that have little fat and excellent resistance to aging.

[0065] The breaded fried food of the present invention is produced by a conventional method using the above-mentioned wet heat-treated wheat flour for breaded fried food of the present invention or the breaded fried food mix of the present invention. Examples of the breaded fried food include pork cutlet, croquette, fried fish, fried oysters and the like. Furthermore, fried foods with bread crumbs are often dusted against ingredients prior to battering. Wet heat-treated powder for breaded fried foods can be used.

 For example, in order to produce the breaded fried food mix of the present invention using the breaded fried food mix of the present invention, the breadcrumb fried food mix of the present invention is adjusted to an appropriate batter viscosity by adding water. Then, the batter liquid may be applied to the material on which the mixed powder is adhered, and then the bread crumbs may be applied and fried. The appropriate batter viscosity is a force lPa-s force, lOPa's, which varies depending on the materials used, and therefore it is necessary to adjust the water content appropriately depending on the formulation.

 [0066] Next, preferred embodiments of the wet heat-treated flour for deep-fried food, the mix for deep-fried food, and the deep-fried food of the second aspect of the present invention will be described below.

 [0067] In the heat-treated wheat flour for deep-fried food, the heat-treated wheat flour having a degree of alpha of less than 12.5% and a viscosity of less than lPa · s when added to 300% by weight of flour has water absorption and swelling properties. Since it is low, the viscosity of the garment liquid is insufficient and the adhesiveness of the garment is inferior. Therefore, the crisp and crunchy texture is improved to some extent.

 [0068] On the other hand, hydrothermally treated wheat flour for fried foods has a water absorption capacity that exceeds the viscosity of lOPa · s when added to 300% by mass of the α-formation degree exceeds 30%. The swellability is too high, and the viscosity of the garment liquid is too high. In addition, the texture is unfavorable due to stickiness inside the clothing.

 [0069] Further, in the wet heat-treated wheat flour for deep-fried food, the particle size of the wet heat-treated wheat flour is 1. Omm or less, and the ratio of the wheat flour having a particle size of 0.40 mm or less is 90% or more. Since the wheat flour dissolves quickly in water, the dough viscosity is stable, and a smooth and well-melted mouthfeel with no graininess even after baking can be obtained.

 [0070] The wet heat-treated wheat flour for fried food of the present invention can be used for the production of fried food or fried food in the same manner as conventional fried powder or fried food. For example, the wet heat-treated flour for deep-fried food of the present invention may be prepared by adding water or other additives during the preparation of the suspension, and other additives may be added in advance before manufacturing the suspension. You can mix it with things and leave it as a heavenly honey.

[0071] Next, the fried food mix of the present invention will be described. Here is a fried food An explanation will be given. The mix for the ceiling of the present invention contains the above-mentioned wet heat-treated flour for fried food of the present invention as the flour for the coating liquid of the ceiling.

 In addition to the wet-heat-treated wheat flour described above, the tabletop mix of the present invention includes raw materials and additives conventionally used for tablecloth, such as other flours, flours, starches; soy protein, wheat darten, Protein materials such as egg powder and skim milk; fats and oils such as animal and vegetable fats and oils; powdered fats and oils; yam powder, dietary fiber, swelling agent, thickener, emulsifier, salt, sugar, sweetener, spice, seasoning, vitamins, Minerals, pigments, fragrances, dextrins and the like can be contained as appropriate. When using other flour raw materials in addition to the wet heat treated wheat flour, the content of the wet heat treated wheat flour is preferably 3% by mass or more in the whole flour raw material.

 [0072] The tempura mix of the present invention contains the heat-treated wheat flour of the present invention, so that not only the workability during cooking and the goodness of the clothes are good, but also the teeth are very crunchy and crispy. It has a good appearance and an excellent appearance in the volume and blossoms of clothing, and it changes over time with a good texture even if it is reheated in a microwave oven at room temperature, chilled or frozen. It is possible to produce a ceiling that has excellent resistance.

 [0073] The suspension of the present invention is produced by a conventional method using the above-described wet heat-treated wheat flour for the suspension or the above-mentioned mix for the suspension of the present invention.

 For example, in order to produce the suspension of the present invention using the suspension mix of the present invention, the balance of the suspension of the present invention is adjusted to an appropriate batter viscosity by adding water to the ingredients. What is necessary is just to fry the dressing liquid after the dusting. This appropriate batter viscosity is a force that varies depending on the formulation and the desired texture, generally 0.5 Pa's force, and so on. The same explanation can be applied to fried chicken, Tatsuta fried food, etc., for the description of the mix for the ceiling and the ceiling.

 [0074] Next, preferred embodiments of the wet heat-treated flour for okonomiyaki, the okonomiyaki mix, and the okonomiyaki according to the third aspect of the present invention will be described below.

[0075] In the heat-treated wheat flour for okonomiyaki, the heat-treated wheat flour with a degree of alpha of less than 12.5% and a viscosity of less than lPa · s when added to 300% by weight of flour is water-absorbing and swelling Due to its low nature, okonomiyaki and okonomiyaki with regular flour are used for the texture. Less superior in quality compared to Bitakoyaki!

 [0076] On the other hand, wet-heat treated wheat flour for okonomiyaki! /, A wet-heat treated wheat flour with a degree of conversion exceeding 30% and a viscosity when added to 300% by weight of flour exceeds l OPa's , Although there is a feeling of volume, it is not preferable because of stickiness.

 [0077] In addition, in the wet-heat treated wheat flour for okonomiyaki, the dough preparation is performed when the wet-heat treated wheat flour has a particle size of 1. Omm or less and the ratio of the flour having a particle size of 0.40 mm or less is 90% or more. Occasionally, the wheat flour quickly dissolves in water, so that the dough viscosity is stable, and after baking, a smooth and well-melted mouthfeel is obtained.

 [0078] The wet heat-treated wheat flour for okonomiyaki according to the present invention can be used in the production of okonomiyaki in the same manner as conventional okonomiyaki flour. For example, the wet-heat-treated flour for okonomiyaki according to the present invention may be prepared by adding water to the batter and adding other okonomiyaki ingredients to the batter. It may be mixed with other okonomiyaki ingredients in advance before making the food.

 [0079] Next, the okonomiyaki mix of the present invention will be described.

 The mix for okonomiyaki of the present invention contains the above-mentioned wet heat-treated wheat flour for okonomiyaki as the okonomiyaki flour for okonomiyaki.

 The okonomiyaki mix according to the present invention includes, in addition to the above-mentioned wet heat-treated wheat flour, raw materials and additives conventionally used for okonomiyaki, such as other flours, flours, starches; soy protein, wheat darten, egg powders Protein materials such as skim milk powder; fats and oils such as animal and vegetable fats and oils; powdered fats and oils; yam flour, dietary fiber, swelling agent, thickener, emulsifier, salt, sugar, sweetener, spice, seasoning, vitamins, Can contain minerals, pigments, fragrances, dextrin, etc. as appropriate. In the okonomiyaki mix of the present invention, when other flour raw materials are used in addition to the wet heat-treated wheat flour, the content of the wet heat-treated wheat flour is preferably 5% by mass or more in the whole flour raw material. .

[0080] The okonomiyaki mix of the present invention is formulated to support Kanto-style okonomiyaki, Kansai-style okonomiyaki, Hiroshima-style okonomiyaki, takoyaki, leek grilled, squid grilled, monji-yaki, etc. For example, it can also be formulated by appropriately mixing ingredients such as eggs, cabbage, leeks, fried balls, meat and seafood, and red ginger. [0081] The okonomiyaki mix according to the present invention contains the heat-treated wheat flour of the present invention, so that it does not contain commercially available pregelatinized starch or thickener, or is commercially available pregelatinized starch or thickener. Formulation design with minimal content is possible, so there is no unpleasant stickiness or stickiness due to the blend of a-modified starch and thickener, it is excellent in volume, and it is extremely moist and melts well. It has the original flavor of wheat flour, and has excellent resistance to aging due to the suppression of crackiness due to dryness and starch aging even in reheating cooking at room temperature, chilled or after microwave storage. Can produce okonomiyaki

[0082] The okonomiyaki of the present invention is produced by a conventional method using the wet heat-treated wheat flour for the okonomiyaki of the present invention or the okonomiyaki mix of the present invention. Examples of okonomiyaki include Kanto-style okonomiyaki, Kansai-style okonomiyaki, Hiroshima-style okonomiyaki, takoyaki, leek grilled, squid grilled, monji and grilled.

 For example, in order to produce the okonomiyaki of the present invention using the okonomiyaki mix of the present invention, it is adjusted to an appropriate batter viscosity by adding water to the okonomiyaki mix, and the grasshopper liquid is mixed with various ingredients. Created by firing. The viscosity of the batter at that time is a force that can be adjusted appropriately according to the target product, mix formulation, and desired baking condition. Generally, the viscosity is about 0.25 Pa's, such as 1 OPa's.

 [0083] Next, preferred embodiments of the wet heat-treated wheat flour, the bakery mix and the bakery of the fourth aspect of the present invention will be described below.

 [0084] In the heat-treated wheat flour for bakery products, the heat-treated wheat flour having a degree of alpha of less than 12.5% and a viscosity of less than lPa · s when added to 300% by weight of flour is water-absorbing and swelling Due to its low nature, its volume feel is less superior in quality compared to bakery using ordinary wheat flour.

 [0085] On the other hand, in heat-treated wheat flour for bakery products, heat-treated wheat flour with a degree of alpha conversion of more than 30% and added to 300% by weight of flour with a viscosity exceeding l OPa This is undesirable because it causes stickiness.

 [0086] In the wet heat-treated wheat flour for bakery products, the particle size of the wet heat-treated wheat flour is 1.

The proportion of flour with a particle size of Omm or less and a particle size of 0.40 mm or less is 90% or more. In addition, since the flour dissolves quickly in water when preparing the dough for cakes, the dough viscosity is stable, and a smooth and mouth-feeling texture with a smooth texture after baking can be obtained.

 [0087] The wet heat-treated wheat flour for bakery products of the present invention can be used in the manufacture of bakery products in the same manner as conventional wheat flour for bakery products. For example, the wet heat-treated wheat flour for the bakery of the present invention may be prepared by adding water, sugar, eggs, etc. during the manufacture of the bakery, and preparing the bakery dough. It can be mixed with the raw material of potatoes to make a bakery mix.

 [0088] Next, the bakery mix of the present invention will be described.

 The mix for bakery products of the present invention contains the wet heat-treated wheat flour for bakery products of the present invention as the flour for bakery products.

 The bakery mix according to the present invention includes, in addition to the above-mentioned wet heat-treated wheat flour, raw materials and additives conventionally used in bakery products, such as other flours, flours, starches; soy protein, wheat darten, egg powders Protein materials such as skim milk powder; fats and oils such as animal and vegetable oils and fats; powders and fats; dietary fiber, swelling agents, thickeners, emulsifiers, salt, sugars, sweeteners, spices, seasonings, vitamins, minerals, pigments , Fragrance, dextrin and the like can be appropriately contained. In the bakery mix of the present invention, when other flour raw materials are used in addition to the wet heat-treated wheat flour, the content of the wet heat-treated wheat flour should be 5% by mass or more in the whole flour raw material. I like it.

[0089] The bakery mix of the present invention includes bakery items such as hot cakes, pancakes, sponge cakes, pound cakes, crepes, steamed breads, bread loaf, butter rolls, sweet buns, donuts, American dogs, and shish skins. It is possible to list a mix with a composition corresponding to

[0090] The mix for bakery products of the present invention contains the wet heat-treated wheat flour of the present invention, so that it does not contain a commercially available pregelatinized starch or thickener, or is a commercially available pregelatinized starch or thickener. Formulation design with minimal content is possible, so there is no unpleasant stickiness or stickiness due to the blend of a-modified starch and thickener, it is excellent in volume, and it is extremely moist and melts well. In addition to the original flavor of wheat flour, it can also be caused by aging of rice cake and starch due to drying even in reheating cooking in a microwave oven at room temperature, chilled or frozen storage. Can produce bakery products with excellent resistance to change with time.

[0091] The bakery product of the present invention is produced by a conventional method using the wet heat-treated wheat flour for the bakery product of the present invention or the bakery mix of the present invention. Examples of bakery products include hot cakes, pancakes, sponge cakes, pound cakes, crepes, steamed breads, breads, butter rolls, confectionery breads, donuts, American dogs, and shish skins.

 [0092] Next, preferred embodiments of the wet heat-treated flour for sauces or flour pastes of the fifth aspect of the invention, a mix for sauces or flour pastes, and sauces or flour pastes will be described below.

 [0093] In the heat-treated wheat flour for sauces or flour pastes, the heat-treated wheat flour having a degree of alpha of less than 12.5% and a viscosity of less than lPa · s when added to 300% by weight of flour, In terms of texture, it is less advantageous than a sauce using ordinary flour.

 [0094] On the other hand, in the heat-treated wheat flour for sauces or flour pastes, wet-heat treated wheat flour with a degree of pregelatinization of more than 30% and when added to 300% by weight of flour exceeds lOPa's. The water absorption due to the water absorption being too high is conspicuous, and the inherent water solubility of the product of the present invention is reduced, and the weight of the flour itself is reduced to make it watery.

 [0095] Also, in the wet heat-treated flour for sauces or flour pastes! /, The particle size of the wet heat-treated wheat flour is 1. Omm or less, and the proportion of flour with a particle size of 0.40 mm or less is When it is 90% or more, it dissolves quickly in cold water, has a stable viscosity, is optimal in handling, and at the same time, does not feel powdery or lumpy, and is desirable.

[0096] The wet heat-treated wheat flour for sauces or flour pastes of the present invention can be used for the production of sauces or flour pastes in the same manner as conventional flours for sauces or flour pastes. For example, the wet heat-treated wheat flour for sauces or flour pastes of the present invention may be prepared by adding water or other additives during the production of sauces or flour pastes. Before making sauces or flour pastes, mix and process them with other additives in advance. As a food material for sushi or flower pastes!

[0097] Next, the food material for sauces or flour pastes of the present invention will be described.

 The food material for sauces or flour pastes of the present invention contains the above-mentioned wet heat-treated wheat flour for sauces or flour pastes of the present invention. The food material for sauces or flour pastes may be powdered or solid.

 The food material for sauces or flour pastes of the present invention includes, in addition to the above-mentioned wet heat-treated flour, raw materials and additives conventionally used for sauces or flour for flour pastes, such as other flours, flours, Starches; protein materials such as soy protein, wheat darten, egg powder, skim milk powder; fats and oils such as animal and plant oils and fats, powder oils and fats, thickeners, emulsifiers, salt, sugars, sweeteners, spices, seasonings, vitamins , Minerals, pigments, fragrances, dextrins and the like can be contained as appropriate. The food material for sauces or flour pastes of the present invention, when using other flour raw materials in addition to the above-mentioned wet heat treated flour, the content of the above wet heat treated wheat flour is 20. It is preferable that it is at least mass%.

 [0098] Since the food material for sauces or flour pastes of the present invention contains the wet heat-treated wheat flour of the present invention, it can dissolve very quickly in cold water and develop a very high viscosity. it can. As a result, it was possible to eliminate the labor required for the preparation of conventional sauces and flour pastes, and it was possible to develop mouth melting that was not possible with conventional flour.

[0099] The sauces or flour pastes of the present invention are prepared by using the above-mentioned wet heat-treated wheat flour for the sauces or flour pastes of the present invention or the food materials for the sauces or flour pastes of the present invention. It is manufactured by. Examples of the sauces or fryer pastes include sauces used for white sauce, brown sauce, curry sauce, etc., flour croquette filling, flour paste such as pastry and custard cream for confectionery bread. For example, in order to produce the sauces or flour pastes of the present invention using the food materials for sauces or flour pastes of the present invention, the food materials for the sauces or flour pastes of the present invention are mixed with water and by-products. It can be obtained by adding raw materials and heating. Example

 [0100] Next, in order to describe the present invention more specifically, examples and comparative examples will be described. The present invention is not limited to the following examples.

 [0101] <Examples;! To 4 and comparative examples;! To 2>

 Wheat flour (soft flour: Violet made by Nisshin Flour Milling Co., Ltd.) is heated at the water content shown in Table 1, sealed in an aluminum bouch, and heated in a pressurized (1 atm) state using saturated steam. Wet heat treatment was performed by treating (at 130 ° C for 15 minutes).

 [0102] After the wet heat treatment, the wet heat treated flour is dried by shelf drying and pulverized by a pulverizer. The ratio of flour with particle size 1. Omm or less is 100% and the particle size is 0.40mm. Wet heat-treated flour with the following flour ratio of 90% was obtained. Table 1 shows the degree of gelatinization of the wet-heat-treated wheat flour and the viscosity when added to 300% by weight of the flour. The degree of alpha and the viscosity were measured by the above procedure. The particle size was measured using a Microtrack FRA9220 (dry type) (manufactured by Nikkiso Co., Ltd.).

 [0103] <Comparative Example 3>

 Comparative Example 3 is an example using wheat flour (soft flour: Violet made by Nisshin Flour Milling Co., Ltd.) that has not been subjected to wet heat treatment.

 <Evaluation Test Example 1>

 Example:! ~ 4 wet heat treated flour, comparative example;! ~ 2 wet heat treated flour and comparative example 3 flour were used to prepare fish fries by the mix formulation and cooking method shown in Table 2, respectively.

 [0105] According to the evaluation criteria shown in Table 3 below, the obtained fish fries were reheated in a microwave oven immediately after frying and after chilled storage for 24 hours, and evaluated by 10 panelists. The results are shown in Table 4.

[0106] [Table 1] Fish Fryx SB Go (mass%) How to cook fried fish

 Examples 1 to 3 Add water in the amount of water listed in Table 4 to make a batch.

 And Example 4 and Comparative Example 3. In each mix, after smashing the Merle Isa fillet (fillet-approx. 30 g per 1 to 2 comparative examples)

 Then bread crumb [Nippon Foods Co., Ltd.

Wet heat-treated wheat flour 61. 5 10 0 flour (12 mesh)

 I fried for a while.

Untreated flour 5 1. 61. 5

Dextrin 10 1 0 10

Defatted soy flour 10 1 0 10-paying powder 1. 5 1. 5 1. 5

Salt 5 5

Seasoning 1. 5 1. 5 1. 5

Vegetable oil 10 1 0 1 0

Emulsifier 0. 5 0. 5 0. 5

Total 1 0 0 1 00 1 00

Degree of conversion vs. raw material) water (% (Evaluation criteria)

 [0109] [Table 4]

 [0110] As is apparent from the above results, the degree of alpha conversion is 12.5% or more and 30% or less, and the viscosity of lPa's or more and lOPa's or less is obtained by adding 300% by mass of the powder. Fish fry (Examples 1 to 3) using a mix containing the wet heat-treated small wheat flour of the present invention (Examples 1 to 3) absorbs more water than the one using untreated wheat flour (Comparative Example 3) and is also very texture-sensitive. It turns out that it is favorable. a Fish fly using a mix containing less than 12.5% hydrolyzed wheat flour of less than 12.5%, 300% by weight of water and less than lPa's (Comparative Example 1), fish using untreated flour Less superior to fly (Comparative Example 3). In addition, in fish fry using comparatively heat-treated powder that exceeds 30%, hydrotreating powder that exceeds l OPa's by adding 300% by weight of flour to the flour (Comparative Example 2), the clothing between the bread crumbs and the seeds becomes brittle. , The crispy feeling of clothing is not felt, and there is a problem in quality.

 <Examples 5 to 6>

The conditions of the wet heat treatment when producing the wet heat treated flour were the same as in Example 2, and the wet heat treated flour having the particle size distribution shown in Table 5 was prepared by changing the conditions of the grinding treatment after drying. In the same manner as in Example 2, the fried fish was cooked and evaluated. The results are shown in Table 5. Show. In Table 5, the results of Example 2 are also shown.

[0112] [Table 5]

 [0113] As is apparent from the results shown in Table 5, when the particles having a particle size of 0.40 mm or more and those having a particle size of 1 mm or more increase, the large particle component is difficult to dissolve, and the viscosity is not stable. As a result, quality tends to decrease.

[0114] Based on the above results, the breaded fried food of the present invention generally has a degree of gelatinization of not less than 12.5% and not more than 30%, and the viscosity when added to 300% by weight of flour is lPa. It is characterized by containing hydrothermally treated wheat flour having a particle size of not less than 10 s and not more than 10 Pa's, further having a particle size of 1. Omm or less and a proportion of wheat flour having a particle size of 0.40 mm or less of 90% or more. It is clear that an excellent effect can be obtained by using a breaded baked food mix. <Examples 7 to; 10 and Comparative Examples 4 to 6>

 <Evaluation test example 2>

 Example;! ~ 4 wet heat-treated flour, comparative example;! ~ 2 wet heat-treated flour and comparative example 3 flour (see Table 6), mix the mix shown in Table 7 and cooking method Each was prepared.

 [0116] The obtained tempura were evaluated by 10 panelists, each of which was reheated in a microwave oven immediately after frying and after being stored at room temperature for 4 hours according to the evaluation criteria shown in Table 8 below. The results are shown in Table 6.

 [0117] [Table 6]

[0118] [Table 7]

(Evaluation criteria)

[0120] As is apparent from the above results, the degree of alpha conversion is 12.5% or more and 30% or less, and the powder is 300 mass. / ₀ of the top Bra (Examples 7-10) using the mix containing wet heat treatment flour hydrolytic becomes less viscosity LPA 's more LOPA' s in the present invention, fly appearance of clothing immediately after eating It can be seen that the texture is very good, and the texture of the food reheated in a microwave oven after being stored at room temperature for 4 hours is also very good.

 <Example 1 1 to 12>

 The conditions of the wet heat treatment for producing the wet heat treated wheat flour were the same as in Example 2, and the wet heat treated wheat flour having the particle size distribution shown in Table 9 was prepared by changing the conditions of the grinding treatment after drying. The table was cooked in the same manner as in Example 8 and evaluated. The results are shown in Table 9. In Table 9, the results of Example 8 are also shown.

[0122] [Table 9] Example

 8 11 12

 Water content (% vs. raw material) 17 17 17

 Degree of alpha 21 21 21

 Viscosity (P a · s) 3 3 3

 Particle size of 1 mm or more 0 0 10

 Percentage (%)

 1 mm to 0.40 mm 10 15 '15

 Particle size ratio (%)

 0.4 Particle size of 40mm or less 90 85 75

 Percentage (%)

 Viscosity (batter preparation 3 2 1. 2

 (10 minutes later, Pa

 Viscosity (batter preparation 3.1 1 3 2. 7

 6 0 minutes later, Pa · s) Water content (¾;) 180 180 180

 Comment

 Price

 Points immediately after the test

 Test 4. 8 3. 4 3. 2

 Number of (average score)

 Result

 After 4 hours storage

 点 Point after heating 4.4 3 0 3.0

 (Average point)

[0123] As is apparent from the results shown in Table 9, when the particles having a particle size of 0.40 mm or more and those having a particle size of 1 mm or more increase, the large particle component is difficult to dissolve, and the viscosity is not stable. In the secondary heat test results, the quality tends to decrease.

 [0124] From the above results, the tempura of the present invention comprehensively has a degree of gelatinization of 12.5% or more and 30% or less, and the viscosity when added to 300% by mass of powder is lPa's or more. , LOPa's or less, further containing wet-heat treated flour having a particle size of 1. Omm or less and a proportion of flour of particle size 0.40 mm or less of 90% or more It is clear that the effect obtained by using the mix is extremely excellent. This same advantage is also manifested in other fried foods such as deep-fried food!

[0125] <Comparative Example 10> Comparative Example 10 includes two types of pregelatinized flour and pregelatinized starch having different degrees of conversion, such as the dough composition for okonomiyaki described in Patent Document 15 (JP 2002-125578 A). This is an example in which a flour composition containing α-modified flour having a degree of α of 20% or less and α-corn flour having a degree of α of 60% or more is used.

<Examples 13 to; 16 and Comparative Examples 7 to 10;

 <Evaluation Test Example 3>

 Comparison ratio

 Small wheat flour used! ]

 Example 1-4 wet heat treatment 3 wheat flour, comparative example 1-2 wet heat treatment flour, comparative example 3 flour and comparative example 10 flour composition (see Table 10), with the mix shown in Table 11 Mixing amount of water () addition ¾;

 And okonomiyaki were prepared by the cooking method.

 Immediately after firing

[0127] The obtained okonomiyaki was subjected to the evaluation criteria shown in Table 12 below, immediately after firing, and 24

 (Average point)

 10 panelists for each reheated microwave oven after chilled storage

 Evaluated. The results are shown in Table 10. After heat reheating

 (Average point)

[0128] [Table 10]

o

Purple ^ • ^ r

(Evaluation criteria)

 [0131] As is apparent from the above results, the degree of alpha conversion is 12.5% or more and 30% or less, and the viscosity of lPa's or more and lOPa's or less is obtained by adding 300% by mass of powder. Okonomiyaki (Examples 13 to 16) using a mix containing wet-heat-processed wheat flour of the present invention (Examples 13 to 16) absorbs more water than those using untreated wheat flour (Comparative Example 9), and is also very texture-sensitive. It turns out to be good.

 [0132] Okonomiyaki (Comparative Example 7) using a mix containing less than 12.5% alpha hydrolyzed wheat flour, less than 12.5%, 300% by weight hydrate and less than lPa's, uses untreated flour It has little advantage over itano okonomiyaki (Comparative Example 9). In addition, okonomiyaki (comparative example 8) using a moist heat-treated powder that exceeds 30%, hydrolyzed powder of 300% by mass of water and exceeds OPa's (comparative example 8) has a problem in quality because it feels sticky. .

 [0133] In addition, as in the dough composition for okonomiyaki described in Patent Document 4 (Japanese Patent Laid-Open No. 2002-125578), two types of α-modified flour and α-modified starch having different degrees of conversion were used. As for okonomiyaki (Comparative Example 10), it is understood that the products of Examples 13 to 16 of the present invention are more effective due to the heavy use of pregelatinized starch.

 <Examples 17-; 18>

 The conditions of the wet heat treatment when producing the wet heat treated flour were the same as in Example 2, and the wet heat treated flour having the particle size distribution shown in Table 13 was prepared by changing the conditions of the grinding treatment after drying. In the same manner as in Example 14, okonomiyaki was cooked and evaluated. The results are shown in Table 13. In Table 13, the results of Example 14 are also shown.

[0135] [Table 13]

 [0136] As is clear from the results shown in Table 13, when the particles with a particle size of 0.40 mm or more and those with a particle size of 1 mm or more increase, the large particle component is difficult to dissolve, so The texture tends to decrease.

 [0137] From the above results, the okonomiyaki according to the present invention generally has a degree of gelatinization of 12.5% or more and 30% or less, and the viscosity when added to 300% by mass of powder is lPa's or more. For okonomiyaki, characterized by containing hydrothermally treated wheat flour with a particle size of 1. Omm or less and a proportion of flour of particle size 0.40 mm or less of 90% or more It is clear that the effect obtained by using a mix is extremely excellent.

 <Examples 19 to 22 and Comparative Examples 11 to 13; 13>

 <Evaluation Test Example 4>

Examples;! ~ 4 wet heat treated flour, comparative example;! ~ 2 wet heat treated flour and comparative example 3 (See Table 14), pancakes were prepared by the mix formulation and production method shown in Table 15, respectively.

[0139] The obtained pancakes were evaluated by 10 panelists, each of which was reheated in a microwave oven immediately after baking and after chilled storage for 24 hours according to the evaluation criteria shown in Table 16 below. The results are shown in Table 14.

[0140] [Table 14]

[0141] [Table 15]

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 W

 S!

(Evaluation criteria)

 Point The feeling of closeness and melting in the mouth is very good.

 Dot It feels good and melts in your mouth.

 There are some points. Or I don't feel the feeling of sitting down very much. Point There is a stickiness. Or there is almost no crispness.

There is no difference with the texture of the raw powder, and it feels smooth. [0143] From the above results, it is clear that the degree of alpha conversion is 12.5% or more and 30% or less, and the viscosity becomes lPa's or more and lOPa's or less with 300% by mass of powder. It turns out that the pancake (Examples 19-22) using the mix containing the wet heat-processed small wheat flour of invention is very good in texture.

 <Examples 23 to 24>

 The conditions of the wet heat treatment for producing the wet heat treated wheat flour were the same as in Example 2, and the wet heat treated wheat flour having the particle size distribution shown in Table 17 was prepared by changing the conditions of the grinding treatment after drying. In the same manner as in Example 20, a pancake was produced and evaluated. The results are shown in Table 17. In Table 17, the results of Example 20 are also shown.

 [0145] [Table 17]

[0146] As is clear from the results shown in Table 17, those having a particle diameter of 0.40 mm or more and lmm or less It can be seen that as the particle size increases, the large particle component is difficult to dissolve, so the viscosity is not stable, and the quality of the secondary processing test also tends to decrease.

<Examples 25 to 28 and Comparative Examples 14 to 16; 16>

 Example;! ~ 3 wet heat-treated flour, comparative example;! ~ 2 wet heat-treated flour and comparative example 3 flour (see Table 18), mix the crepes with the mix formulation and production method shown in Table 19 Each was prepared.

[0148] The obtained crepes were evaluated by 10 panelists immediately after firing and after chilled storage for 24 hours according to the evaluation criteria shown in Table 20 below. The results are shown in Table 18.

[0149] [Table 18]

[0150] [Table 19]

m

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 Example 28

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 A · ·

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 ^ ^ · · N «

 Λ N g ΙΓΝ · Mouth ¾

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 V

 o LO LO

 L o

 I— 1 o o o o

 O o Steel σ¾ 1 o o l o o

 L ¾

 — If: o

 σ o

I

Λ

St ¹

 m

(Evaluation criteria)

 Compared to seed powder, it has a very smooth feeling and melts well in the mouth. Compared to spot powder, it has a bit of a bite feeling and melts well in the mouth.

Compared to spot powder, it has a slightly crisp feeling and melts slightly in the mouth. Compared to spot powder, it has a slightly tighter feeling and a better feeling in the mouth. There is no difference from the raw powder. [0152] From the above results, it is clear that the degree of pregelatinization is 12.5% or more and 30% or less, and the viscosity becomes lPa's or more and lOPa's or less with 300% by mass of powder. It can be seen that the crepes (Examples 25 to 28) using the mix containing the wet heat-treated small wheat flour of the invention are very good in texture. This characteristic is not superior to those using untreated flour (Comparative Example 16) when the degree of alpha conversion is less than 12.5% (Comparative Example 14). In addition, when the degree of alpha conversion exceeds 30% (Comparative Example 15), there is an adverse effect that the feeling of tightness becomes excessive and stickiness is felt, or the dry matter weight is reduced and it is easily broken.

 [0153] <F row 26, 29-30>

 A crepe was produced and evaluated in the same manner as in Example 26 using wet-heat-treated wheat flour of Examples 23 to 24 as Examples 29 and 30, respectively. The results are shown in Table 21. In Table 21, the results of Example 26 are also shown!

[0154] [Table 21]

Example

 26 29 30

 Water content (% vs. raw material) 17 17 17

 Degree of alpha 21 21 21

 Viscosity (P a · s) 3 3 3

 Particle size of 1 mm or more 0 0 10

 Percentage (%)

 1 mm to 0.40 mm 10 15 15

 Particle size ratio ()

 0.4 Particle size of 40mm or less 90 85 75

 Percentage of (; ¾)

 Viscosity (Pattern work S 3 2 1. 2

 1 0 minutes later, Pa · s)

 Viscosity (Pattern production 3.1 1 3 2. 7

 60 minutes later, Pa · s) Addition of water (¾;) 1 10 1 10 110

 Comment

 Price

 Score immediately after firing

 Test 4. 8 3. 8 3. 2

 (Average score)

 Result

 After chilled storage

 点 Point after heating 3. 8 3. 0 3.

 (Average point)

[0155] As is clear from this result, when the particles with a particle size of 0.40 mm or more and those with a particle size of 1 mm or more increase, the large particle components are difficult to dissolve, so the viscosity is not stable, and secondary processing is also performed. It can be seen from the test results that the quality tends to decrease.

 <Example 31 and Comparative Example 17>

 Using the wet heat-treated wheat flour of Example 2 and the wheat flour of Comparative Example 3, shrimp skins were prepared by the combination of Shuichi skin mix shown in Table 22 and the manufacturing method shown in Table 23, respectively.

 [0157] The state of the shroud dough before baking, the shape of the resulting skin, and the texture were evaluated by 10 panelists according to the evaluation criteria shown in Table 24 below. The results are shown in Table 22.

[0158] [Table 22] Example 31 Comparative Example 17

! ■ Mixture of one skin mix

 (Mass; ¾)

 Wet heat treated flour of Example 2 92.5

 Untreated wheat flour of Comparative Example 3-92.5 Oil 7.5 7.5 Total 100.0 100.0

 Of shyu fabric before baking

 Condition 4.4 2.7 Rating (Average)

 Price

 Trial shape

 Test 4.3 1.0

 (Average score)

 Result

 Fruit texture

 4.7 1.0

 (Average point)

[0159] [Table 23] Manufacturing method of Shuichi

 Handling>

 1 00 g of water

Butter ... _{3 0 g}

 Mix ■ · ■ 50 g

 Egg 1 00 g

 1. Range the water and butter up to 500W for 2 minutes and mix about 10 冋.

2. Add the mix and stir 60 times.

 3. Range up 500W for 1 minute—after this, preheat the oven (200

4. Mix the eggs in 2 or 3 times.

 5. Molded on the top plate. (Approx. 30 g, diameter 6 cm)

7. 200; baked for 20 minutes.

 8. Leave in the oven for 5 to 丄 0 minutes without opening the door (or 1 to 80 for 5 to 5 minutes)

[0160] [Table 24] (Evaluation criteria)

 State of shyu fabric before baking

 [0161] As is apparent from the results shown in Table 22, when the mix containing the wet heat-treated wheat flour of the present invention was used (Example 31), the formability of shyu dough was good and the shape and texture were good. Neat Shuichi skin is obtained. On the other hand, when untreated wheat flour (Comparative Example 17) is used, the formation of shyu dough is not so good. The resulting skin does not swell, and the texture is heavy. Yes, poor quality.

[0162] From the above results, the bakery products of the present invention generally have a degree of gelatinization of 12.5% or more and 30% or less, and the viscosity when added to 300% by mass of powder is lPa's. A bakery characterized in that it contains a hydrothermally treated flour having a particle size of not more than lOPa's, a particle size of not more than 1. Omm, and a particle power of not more than 0.40 mm and a force of 90% or more. It is clear that an excellent effect can be obtained by using a similar mix. <Examples 32-35 and Comparative Examples 18-20>

 <Evaluation test example 5>

 Example:! ~ 4 wet heat treated flour, comparative example;! ~ 2 wet heat treated flour and comparative example 3 flour (see Table 25), mix white mix with the mix formulation and cooking method shown in Table 26 Each was prepared.

[0164] The obtained white sauce was evaluated by 10 panelists, each of which was reheated in a microwave oven immediately after production and after chilled storage for 24 hours according to the evaluation criteria shown in Table 27 below. The results are also shown in Table 25.

[0165] [Table 25]

[0166] [Table 26]

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 s Riri 33

 Ding Ding

 Three

 -R

 V VRt

 V

 V

 R

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As is apparent from the above results, the moisture content of the present invention has a degree of alpha conversion of 12.5% or more and 30% or less, and a viscosity of lPa's or more and lOPa's or less when added to 300% by mass of powder. White sauce using a mixture containing heat-treated wheat flour (Example 32 35) dissolves in cold water and milk more quickly than those using untreated wheat flour (Comparative Example 20), and the viscosity is developed. In addition to being simple, it can be seen that the sauce made by heating does not feel grain odor and is very good in terms of melting. White sauce (comparative example 18) using a mixture containing hydrothermally treated flour with a degree of alpha conversion of less than 12.5%, 300% by weight of water and less than lPa's is white with untreated flour. Less significant than the source (Comparative Example 20). In addition, white sauce (Comparative Example 19) using a heat-treated powder that exceeds 30% and has a hydrolyzed powder that exceeds lOPa's by adding 300% by weight of the powder to the powder will cause fouling during water absorption due to the very high alpha conversion. However, it has a bad influence on the texture and has a quality problem. <Examples 36 to 37>

 The conditions of the wet heat treatment when producing the wet heat treated flour were the same as in Example 2, and the wet heat treated flour having the particle size distribution shown in Table 28 was prepared by changing the conditions of the grinding treatment after drying. In the same manner as in Example 33, white sauce was cooked and evaluated. The results are shown in Table 28. In Table 28, the results of Example 33 are also shown.

 [0170] [Table 28]

 [0171] As is apparent from the results shown in Table 28, when the particles having a particle size of 0.40 mm or more and those having a particle size of 1 mm or more increase, the large particle component is difficult to dissolve, and the viscosity is not stable. As a result, quality tends to decrease.

 <Examples 38 to 41 and Comparative Example 2;! To 23>

 <Evaluation Test Example 6>

Examples;! ~ 4 wet heat treated flour, comparative example;! ~ 2 wet heat treated wheat flour and comparative example 3 flour (see Table 29), mixed with the mix shown in Table 30 and cooking method Each paste was prepared.

[0173] The obtained flour paste was immediately after production according to the evaluation criteria shown in Table 31 below, and

Each panel was evaluated by 10 panelists after chilled storage for 24 hours. The results are shown in Table 29.

[0174] [Table 29]

[0175] [Table 30]

D¾07631

As is apparent from the above results, the wet heat-treated wheat flour of the present invention having a degree of gelatinization of 12.5% or more and 30% or less and having a viscosity of 1 Pa's or more and lOPa's or less by adding 300% by mass of flour to flour is obtained. The flour paste using the mix (Example 38 41) dissolves in cold water and milk more quickly than that using untreated wheat flour (Comparative Example 23), and the heated flour paste dissolves in the mouth. Is very good. In the flour paste using the moist heat-treated wheat flour with less than 12.5%, less than 12.5% of the flour and less than lPa's with respect to the flour (comparative example 21), the flour paste using untreated flour (Comparative Example 21) Less significant than Comparative Example 23). In addition, flour paste using a wet heat-treated powder that exceeds 30% of the α-formation degree and 300% by weight of the flour and exceeds lOPa's (Comparative Example 22) Then, due to the very high α conversion, lumps are generated at the time of water absorption, which adversely affects the texture.

 <Examples 42 to 43>

 The conditions of the wet heat treatment when producing the wet heat treated wheat flour were the same as in Example 39, the conditions of the grinding treatment after drying were changed, and the wet heat treated wheat flour having the particle size distribution shown in Table 30 was prepared. The flour paste was cooked and evaluated in the same manner as in Example 39. The results are shown in Table 32. In Table 32, the results of Example 39 are also shown.

 [0179] [Table 32]

 [0180] As is apparent from the results shown in Table 32, when the particles having a particle size of 0.40 mm or more and those having a particle size of 1 mm or more increase, the large particle component is difficult to dissolve, and the viscosity is not stable. As a result, quality tends to decrease.

[0181] From the above results, the sauces or flour pastes of the present invention generally have a gelatinization strength of 5% or more and 30% or less, and the viscosity when added to 300% by mass of powder is IPa - s or more, lOPa 's or less, further containing hydrothermally treated wheat flour having a particle size of 1. Omm or less and a proportion of wheat flour having a particle size of 0.40 mm or less of 90% or more It is clear that an excellent effect can be obtained by using food materials for sauces or flour pastes.

 Industrial applicability

 [0182] According to the first aspect of the present invention, it is possible to improve the workability when cooking fried foods with bread crumbs and the heat of the clothes, to control the microwave oven with less pulling and after normal temperature, chilled or frozen storage, etc. Even in re-cooking, it is possible to suppress the hardening of clothes due to aging of starch and retain the texture immediately after production, etc. The wet-heat treated wheat flour for breaded fried food, the pan-fried food mix using the flour, and the breaded fried food can be provided.

 [0183] Further, according to the second aspect of the present invention, the workability when cooking fried foods and the fire path of the garment are improved, the teeth of the garment are more crisp and crunchy, and the garment feels more voluminous, Both the appearance of clothes such as Hanasaki are compatible, and even during reheating cooking such as microwave cooking after normal storage, chilled or frozen storage, the texture immediately after production can be maintained, in other words, it has excellent resistance to aging In addition, it is possible to provide wet-heat-treated wheat flour for deep-fried foods, a mix for deep-fried foods using the flour, and deep-fried foods.

 [0184] Further, according to the third aspect of the present invention, the volume of the okonomiyakis, the moist feeling of the dough and the feeling of melting in the mouth are improved, and further, reheating such as cooking in a microwave oven at room temperature, chilled or frozen storage. Even if it is cooked, okonomiyaki such as okonomiyaki and takoyaki, which can suppress the rustiness due to drying and the aging of starch and retain the texture immediately after production, in other words, has excellent resistance to aging. The resulting wet heat-treated flour for okonomiyaki, okonomiyaki mix and okonomiyaki using the flour can be provided

[0185] Further, according to the fourth aspect of the present invention, the product volume of bakery products is improved, the texture of the inner layer is fine, soft and moist, and melted in the mouth, and further after storage at room temperature, chilled or frozen storage. Even if it is used for reheating cooking such as cooking in a microwave oven, it can suppress the texture caused by dryness and starch aging, and can maintain the texture immediately after production. It is possible to provide wet-heat treated wheat flour for bakery products, bakery mixes and bakery products using the wheat flour, which can provide bakery products with excellent change resistance. Furthermore, according to the fifth aspect of the present invention, the workability and texture when cooking sauces and flour pastes are improved, and even in reheating cooking such as microwave cooking after normal temperature, chilled or frozen storage, Sauces that do not feel grain odor, can suppress the powderiness due to aging of starch, and can keep the mouth melted immediately after production. In other words, sauces and flour pastes with excellent aging resistance can be obtained. Alternatively, wet heat-treated wheat flour for flour pastes, food materials for sauces or flour pastes using the flour, and sauces or flour pastes can be provided.

Claims

The scope of the claims

 [1] Wet heat-treated wheat flour with a degree of gelatinization of 12.5% or more and 30% or less, and a viscosity power of lPa's or more and lOPa's or less when added to 300% by mass of flour A wet heat-treated flour for foods containing flour, characterized in that it is.

[2] The wheat-containing food wet according to claim 1, further comprising: a particle size of 1. Omm or less and a proportion of flour having a particle size of 0.40 mm or less is 90% or more. Heat treatment flour.

 [3] Flour-containing food is breaded fried food, fried food, okonomiyaki, bakery

3. The heat-treated wheat flour for food containing flour according to claim 1 or 2, which is a sauce or flour paste.

[4] A flour-containing food mix or food material, comprising the wet heat-treated flour for flour-containing food according to claim 3.

[5] A wet-heat treated wheat flour for foods containing flour according to claim 3, or a food product characterized by using the flour-containing food mix or food material according to claim 4.