WO2020203756A1 - Method for producing cereal flour composition - Google Patents

Method for producing cereal flour composition Download PDF

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Publication number
WO2020203756A1
WO2020203756A1 PCT/JP2020/013991 JP2020013991W WO2020203756A1 WO 2020203756 A1 WO2020203756 A1 WO 2020203756A1 JP 2020013991 W JP2020013991 W JP 2020013991W WO 2020203756 A1 WO2020203756 A1 WO 2020203756A1
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WO
WIPO (PCT)
Prior art keywords
flour
mixture
emulsifier
mass
producing
Prior art date
Application number
PCT/JP2020/013991
Other languages
French (fr)
Japanese (ja)
Inventor
匡 吉田
洋介 菊池
研一郎 高松
隆弘 柳下
伊藤　浩一
Original Assignee
株式会社日清製粉グループ本社
日清製粉プレミックス株式会社
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Filing date
Publication date
Application filed by 株式会社日清製粉グループ本社, 日清製粉プレミックス株式会社 filed Critical 株式会社日清製粉グループ本社
Priority to KR1020217025774A priority Critical patent/KR20210134623A/en
Priority to CN202080016277.7A priority patent/CN113473864A/en
Priority to JP2021511989A priority patent/JP7383013B2/en
Publication of WO2020203756A1 publication Critical patent/WO2020203756A1/en

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Classifications

    • 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
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/16—Fatty acid esters
    • 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
    • A21D13/40—Products characterised by the type, form or use
    • A21D13/44—Pancakes or crêpes
    • 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
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • 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
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • 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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating, heating
    • A21D6/003—Heat treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
    • A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
    • A23G3/40—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the fats used
    • 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
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
    • 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
    • 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
    • A23L7/157—Farinaceous granules for dressing meat, fish or the like
    • 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2200/00—Function of food ingredients
    • A23V2200/20—Ingredients acting on or related to the structure
    • A23V2200/222—Emulsifier
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/18—Lipids
    • A23V2250/184—Emulsifier
    • A23V2250/1842—Lecithin
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/10—Drying, dehydrating
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

Definitions

  • the present invention relates to a flour composition containing a heat-treated flour and an emulsifier.
  • Patent Document 3 describes a starch composite obtained by heat-treating starch in the presence of an emulsifier as a food material having effects such as anti-aging, anti-adhesion, anti-gelation, and improvement of taste and texture of foods. Is described.
  • Patent Document 3 it is recommended that the starch to be subjected to the heat treatment has a water content adjusted to 8 to 25% (Patent Document 3 [0012]), and in the examples described in Patent Document 3, the starch is recommended. After mixing the emulsifier and starch, the water content of the mixture is adjusted to 17% and then heat-treated.
  • Patent Document 4 describes a flour composition obtained by heat-treating a mixture of flour and an emulsifier, and wet heat treatment using water and / or steam is recommended as the heat treatment (Patent Document 4). [0014]).
  • Patent Documents 3 and 4 Although the flour improvement technology described in Patent Documents 3 and 4 has a certain effect on improving the quality of flour, the required level of quality such as texture for breads and confectionery has been increasing in recent years. There is a demand for new technology to obtain.
  • An object of the present invention is to provide a flour composition capable of producing a flour-containing food having good crispness and melting in the mouth, which is not inferior to that immediately after production even after a lapse of time after production.
  • the present invention comprises a mixing step of mixing a grain flour having a water content of 10% by mass or more and an emulsifier to obtain a mixture, and a drying step of drying the mixture until the water content is 7% by mass or less to obtain a dry mixture.
  • a method for producing a grain flour composition which comprises a dry heat step of drying and heat-treating the dry mixture so that the product temperature of the dry mixture is maintained at 95 to 150 ° C. for 2 to 150 minutes.
  • the present invention is a method for producing confectionery, which comprises a step of preparing a dough using a raw material powder containing the flour composition produced by the method of the present invention and baking the dough.
  • the method for producing a flour composition of the present invention includes a step of mixing flour and an emulsifier to obtain a mixture (mixing step) and drying the mixture to obtain a dry mixture. It has a step of obtaining (drying step) and a step of drying and heat-treating the dry mixture (dry heat step).
  • the flour used in the mixing step according to the present invention is a flour having a water content of 10% by mass or more.
  • Wheat flour which is one of the typical flours, usually has a water content of about 11 to 15% by mass if it is an undried product that has not been subjected to a drying treatment and has been stored at normal temperature and pressure.
  • moisture content is a value measured by the absolute dry method.
  • wheat flour such as weak flour, medium-strength flour, strong flour, durum flour; barley flour, rye flour, pigeon flour, buckwheat flour, hie flour. , Flour, corn flour and the like, and one of these can be used alone or in combination of two or more.
  • wheat flour, rye flour, barley flour, and buckwheat flour are preferable because of the large contribution of proteins such as gluten, and more preferably wheat flour.
  • fatty acid esters such as monoglycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester and sucrose fatty acid ester; lecithin, lysolecithin and the like. Examples thereof include lecithins, and one of these can be used alone or in combination of two or more.
  • Lecithins can be exemplified as an emulsifier preferably used in the present invention.
  • the raw material of lecithin is not limited, and examples thereof include egg yolk, soybean, sunflower, and rapeseed. Particularly preferred is egg yolk lecithin made from egg yolk.
  • an emulsifier having an HLB value of preferably 15 or less is preferable.
  • the lower the HLB value the higher the hydrophobicity of the emulsifier.
  • the HLB value of the fatty acid ester is preferably 12 or less, more preferably 9 or less, still more preferably 5 or less.
  • the HLB value of the lecithin is preferably 12 or less, more preferably 9 or less, still more preferably 7 or less.
  • the HLB value of the emulsifier may be zero.
  • the mixing ratio of the flour and the emulsifier is preferably 0.05 to 3.0 parts by mass, more preferably 0.5 to 1.0 parts by mass, based on 100 parts by mass of the flour. Is. If the amount of the emulsifier blended is too small as compared with the flour, the use of the emulsifier is meaningless, and the effect of improving the texture of the flour-containing food may be difficult to obtain, and the dispersibility of the flour composition in water. As a result, workability such as preparation of a batter liquid using the same may decrease, and the burden of manufacturing work of flour-containing foods such as fried foods may increase.
  • the amount of the emulsifier blended is too large as compared with the flour, the flavor of the flour-containing food may be deteriorated.
  • the mixing step according to the present invention typically, only flour and emulsifier are mixed, and other raw materials are not mixed.
  • the mixture of the grain flour and the emulsifier obtained in the mixing step is dried, and the water content of the mixture is 7% by mass or less, preferably 6% by mass or less, more preferably 5% by mass or less. Dry to obtain a dry mixture.
  • the reason for adjusting the water content of the dry mixture to 7% by mass or less in the drying step is to suppress gelatinization (gelatinization) of starch contained in the flour in the subsequent drying heat step. This is to promote the interaction between the flour and the emulsifier.
  • the flour having a water content of 10% by mass or more will be dry-heat-treated.
  • the heat treatment promotes the pregelatinization of starch contained in the flour, and as a result, there is a risk that crispness and melting in the mouth may decrease.
  • the drying step according to the present invention is to reduce the water content of the object to be dried (mixture of grain flour and emulsifier), it is basically carried out in an open system, typically in the surroundings. It is carried out in an open container that communicates with air.
  • the object to be dried is dried so that the product temperature of the object to be dried (mixture of flour and emulsifier) is preferably 60 to 90 ° C, more preferably 70 to 85 ° C. Is preferable.
  • the drying time of the object to be dried (the time during which the product temperature of the object to be dried is maintained at 60 to 90 ° C.) is preferably 10 minutes or more, more preferably 20 to 40 minutes.
  • the drying step according to the present invention is typically carried out by heating a container to be dried in an open container. The object to be dried may be agitated during the drying step.
  • the dry mixture of the flour and the emulsifier obtained in the drying step is dry heat treated.
  • the dry heat treatment is a process of heating the object to be treated (dry mixture) without adding water, and is a process of actively evaporating the moisture in the object to be treated.
  • the dry heat treatment is clearly distinguished from the wet heat treatment, that is, the treatment in which water is added to the object to be treated and then heated.
  • the object to be dried (mixture of grain flour and emulsifier) is heat-treated, in which case.
  • the mixture of the grain flour and the emulsifier will be heat-treated twice in the drying step and the drying step.
  • the main purpose of the drying step is to prevent the starch contained in the flour from pregelatinizing during both steps, whereas the drying heat
  • the main purpose of the process is to denature proteins (especially gluten) contained in flour.
  • the material to be dried is heat-treated so that the product temperature of the material to be dried (dry mixture of flour and emulsifier) is maintained at 95 to 150 ° C. for 2 to 150 minutes.
  • the product temperature of the object to be dried during the dry heat step is preferably 100 to 150 ° C., more preferably 110 to 130 ° C.
  • the dry heat treatment time (time for maintaining the product temperature of the object to be dried at 95 to 150 ° C.) is preferably 3 to 50 minutes, more preferably 10 to 40 minutes.
  • the dry heat step according to the present invention can be carried out in an open system in the same manner as the above-mentioned drying step, but the product temperature of the material to be dried during the dry heat treatment is stably set within the above range and is contained in the flour. From the viewpoint of efficiently denaturing gluten, it is preferably carried out in a closed system, specifically, for example, in a closed system container isolated from the surrounding air.
  • the dry heat step according to the present invention is carried out, for example, by heating a container to be heated in a closed container. During the dry heat step, the object to be dried may be agitated.
  • a process of indirectly heating the object to be dried while stirring it in a closed container having a stirring device including a rotating shaft having a heating means is exemplified.
  • a closed cylindrical container equipped with a stirring device including a rotating shaft having a hollow portion is used, an object to be dried is introduced into the container, and the hollow portion is heated.
  • the object to be dried is agitated by the rotating shaft (that is, the rotating shaft heated by the heated steam) in a state where steam is supplied.
  • the heat treatment stirring device described in JP-A-2004-9022 can be used.
  • the desired flour composition can be obtained by sequentially going through the above-mentioned mixing step, drying step and drying heat step.
  • the flour composition produced by the production method of the present invention (hereinafter, also referred to as “specific flour composition”) can be used for producing various flour-containing foods, and specifically, for example, confectionery and bread. It can be used for producing bakery foods such as breads and pizzas.
  • Bakery foods are fermented or non-fermented obtained by using flour (flour and starch) as the main raw material and adding auxiliary raw materials such as yeast, leavening agent (baking powder, etc.), water, salt, sugar, etc. as necessary. It is a food obtained by subjecting fermented dough to heat treatment such as baking, steaming, and frying.
  • the specific flour composition is particularly useful for the production of confectionery.
  • confectioneries include cakes such as sponge cakes, butter cakes, roll cakes, hot cakes, busses, balmkuchens, pound cakes, cheese cakes, snack cakes, muffins, bars, cookies, pancakes; waffles, shoes, biscuits.
  • Japanese and Western baked sweets such as dorayaki and grilled buns; fried sweets such as donuts and the like.
  • the specific flour composition is particularly useful for producing cakes among confectioneries, and is particularly useful for producing sponge cakes or hot cakes.
  • the "cakes" referred to here are typically bakery foods produced using raw material flour mainly composed of soft flour, that is, raw material flour having a content of soft flour of 50% by mass or more.
  • Bakery foods such as confectionery are typically produced through a process of preparing dough using raw material flour and baking the dough.
  • a liquid is added to the raw material powder when preparing the dough, examples of the liquid include water, milk, eggs, etc., and one of these liquids may be used alone or in combination of two or more. it can.
  • the dough may be fermented according to a conventional method before baking the prepared dough.
  • the specific flour composition is blended with the raw material flour.
  • the content of the specific flour composition in the raw material flour is preferably 0.1 to 100% by mass, more preferably 0.5 to 80% by mass, still more preferably 1 to 70, based on the total mass of the raw material flour. It is mass%.
  • the specific flour composition is useful not only for bakery foods but also for fried foods, for example, and can be used as a batter for various fried foods.
  • Examples of fried foods include fried chicken, tempura, fritters, and fried foods.
  • Fried foods are typically produced by attaching a garment to the surface of the ingredients and then oiling them.
  • the specific flour composition is blended into the clothing material.
  • the content of the specific flour composition in the clothing material is preferably 0.1 to 100% by mass, more preferably 0.5 to 80% by mass, still more preferably 1 to 70, based on the total mass of the clothing material. It is mass%.
  • Examples 1 and 2 First, hydrophilic flour (manufactured by Nisshin Flour Milling, trade name “Flower”, moisture 14.2% by mass) as undried grain flour, and sucrose fatty acid ester (manufactured by Mitsubishi Chemical Foods, trade name "Ryoto Sugar Ester S-070") as an emulsifier. , HLB value 0), these were mixed, stirred and uniformly mixed to obtain a mixture (mixing step). Next, this mixture is used as an object to be dried, and the object to be dried is stored in an open container so that the product temperature of the object to be dried becomes the "heating temperature" in the "drying process” column of Table 1 below.
  • drying step was performed using an apparatus having the same configuration as the heat treatment stirring apparatus described in JP-A-2004-9022.
  • a flour composition was obtained in the same manner as in Example 1 or 2 except that the timing of the mixing step (timing of mixing the flour and the emulsifier) and the heating conditions in the drying step were changed.
  • Example 5 A flour composition was obtained in the same manner as in Example 1 or 2 except that the drying step was not carried out and the mixture of the undried flour and the emulsifier was directly introduced into the drying heat step and subjected to dry heat treatment.
  • ⁇ Manufacturing method of hot cake> 70 parts by mass of soft flour (manufactured by Nisshin Flour Milling, trade name "Flower"), 30 parts by mass of the flour composition to be tested, 25 parts by mass of sugar, and 5 parts by mass of leavening agent (sodium hydrogen carbonate) are mixed and hot. A cake mix was prepared.
  • each example is caused by drying the mixture of flour and emulsifier until its water content is 7% by mass or less, and then drying and heating the dry mixture under predetermined conditions. Compared with each comparative example and control example which did not satisfy this, the texture of the hot cake was excellent.
  • Examples 3 to 12 A flour composition was obtained in the same manner as in Example 2 except that the type of emulsifier was changed. With respect to the obtained flour composition, the texture of the hot cake was evaluated in the same manner as in the above [Test Example]. The results are shown in Table 2 below.
  • Example 13 to 18 A flour composition was obtained in the same manner as in Examples 2 and 8 except that the amount of the emulsifier used was changed. With respect to the obtained flour composition, the texture of the hot cake was evaluated in the same manner as in the above [Test Example]. The results are shown in Table 3 below.
  • Example 19 A flour composition was obtained in the same manner as in Example 2 except that the heating temperature and heating time in the drying heat step were changed. With respect to the obtained flour composition, the texture of the hot cake was evaluated in the same manner as in the above [Test Example]. The results are shown in Table 4 below.
  • a flour composition capable of producing a flour-containing food having a light texture with good crispness and melting in the mouth, maintaining a good texture that is not inferior to that immediately after production even after a lapse of time after production.

Abstract

This method for producing a cereal flour composition includes a mixing step in which a cereal flour having a moisture content of 10 mass% or more is mixed with an emulsifier to obtain a mixture, a drying step in which the mixture is dried until the moisture content thereof becomes 7 mass% or less and a dried mixture is obtained, and a dry heat step in which the dried mixture is subjected to dry heating so that the temperature of said dried mixture is maintained at 95-150ºC for 2-150 minutes. The mixture is preferably dried so that the temperature thereof becomes 60-90ºC in the drying step. The HLB value of the emulsifier is preferably 15 or less.

Description

穀粉組成物の製造方法Method for producing flour composition
　本発明は、加熱処理された穀粉及び乳化剤を含む穀粉組成物に関する。 The present invention relates to a flour composition containing a heat-treated flour and an emulsifier.
　天ぷら等の揚げ物食品、お好み焼き、ホットケーキ等のスポンジ状菓子等の穀粉含有食品には、加熱調理後の経時的な食感低下や電子レンジ等で再加熱した際の食感低下が抑えられ、加熱調理直後に劣らない歯切れや口溶けの良い軽い食感を保持していることが要望されている。このような要望に応えるべく、小麦粉等の穀粉の改良技術が従来提案されており、例えば、穀粉の塩素ガス処理（クロリネーション）、加熱処理などが知られている（非特許文献１、特許文献１及び２）。しかしクロリネーションは、塩素ガスの安全性の観点から採用し難いのが実情である。 For fried foods such as tempura and flour-containing foods such as sponge-like confectionery such as okonomiyaki and pancakes, deterioration of texture over time after cooking and deterioration of texture when reheated in a microwave oven are suppressed. Immediately after cooking, it is required to maintain a light texture that is not inferior in crispness and melts in the mouth. In order to meet such demands, improvement techniques for flour such as wheat flour have been conventionally proposed, and for example, chlorine gas treatment (chlorination) and heat treatment of flour are known (Non-Patent Document 1, Patent Document). 1 and 2). However, the reality is that it is difficult to adopt chlorination from the viewpoint of chlorine gas safety.
　一方、穀粉の加熱処理は、穀粉中の酵素の失活、殺菌、品質改良等を目的として従来行われている。特許文献３には、食品類の老化防止、粘着防止、ゲル化防止、食味食感の向上等の効果を奏する食品用素材として、乳化剤の存在下に澱粉を加熱処理して得られる澱粉複合体が記載されている。特許文献３では、加熱処理に供される澱粉として、水分が８～２５％に調整されたものが推奨されており（特許文献３の[００１２]）、特許文献３に記載の実施例では、乳化剤と澱粉とを混合後、その混合物の水分を１７％に調湿してから加熱処理している。特許文献４には、穀粉と乳化剤との混合物を加熱処理してなる穀粉組成物が記載され、該加熱処理として、水及び／又は水蒸気を用いた湿熱処理が推奨されている（特許文献４の[００１４]）。 On the other hand, the heat treatment of flour has been conventionally performed for the purpose of inactivating enzymes in flour, sterilizing, improving quality, and the like. Patent Document 3 describes a starch composite obtained by heat-treating starch in the presence of an emulsifier as a food material having effects such as anti-aging, anti-adhesion, anti-gelation, and improvement of taste and texture of foods. Is described. In Patent Document 3, it is recommended that the starch to be subjected to the heat treatment has a water content adjusted to 8 to 25% (Patent Document 3 [0012]), and in the examples described in Patent Document 3, the starch is recommended. After mixing the emulsifier and starch, the water content of the mixture is adjusted to 17% and then heat-treated. Patent Document 4 describes a flour composition obtained by heat-treating a mixture of flour and an emulsifier, and wet heat treatment using water and / or steam is recommended as the heat treatment (Patent Document 4). [0014]).
特公昭５９－４９６９号公報Special Publication No. 59-4769 特開２０１６－１８２０４８号公報Japanese Unexamined Patent Publication No. 2016-182048 特開２００４－２８３１３４号公報Japanese Unexamined Patent Publication No. 2004-283134 ＵＳ２０１６２７８３９２Ａ１US2016278392A1
　特許文献３及び４に記載の穀粉の改良技術は、穀粉の品質改善に一定の効果はあるものの、パン類や菓子類に対する食感等の品質の要求レベルは近年ますます高まっており、それに応え得る新たな技術が要望されている。 Although the flour improvement technology described in Patent Documents 3 and 4 has a certain effect on improving the quality of flour, the required level of quality such as texture for breads and confectionery has been increasing in recent years. There is a demand for new technology to obtain.
　本発明の課題は、製造後時間が経過しても製造直後に劣らない良好な歯切れ、口溶けを有する穀粉含有食品を製造可能な穀粉組成物を提供することである。 An object of the present invention is to provide a flour composition capable of producing a flour-containing food having good crispness and melting in the mouth, which is not inferior to that immediately after production even after a lapse of time after production.
　本発明は、水分含量１０質量％以上の穀粉と乳化剤とを混合し、混合物を得る混合工程と、前記混合物をその水分含量が７質量％以下となるまで乾燥して乾燥混合物を得る乾燥工程と、前記乾燥混合物の品温９５～１５０℃が２～１５０分間維持されるように、該乾燥混合物を乾熱処理する乾熱工程とを有する、穀粉組成物の製造方法である。 The present invention comprises a mixing step of mixing a grain flour having a water content of 10% by mass or more and an emulsifier to obtain a mixture, and a drying step of drying the mixture until the water content is 7% by mass or less to obtain a dry mixture. A method for producing a grain flour composition, which comprises a dry heat step of drying and heat-treating the dry mixture so that the product temperature of the dry mixture is maintained at 95 to 150 ° C. for 2 to 150 minutes.
　また本発明は、前記の本発明の方法によって製造された穀粉組成物を含む、原料粉を用いて生地を調製し、該生地を焼成する工程を有する、菓子類の製造方法である。 Further, the present invention is a method for producing confectionery, which comprises a step of preparing a dough using a raw material powder containing the flour composition produced by the method of the present invention and baking the dough.
　本発明の穀粉組成物の製造方法（以下、単に「製造方法」ともいう。）は、穀粉と乳化剤とを混合して混合物を得る工程（混合工程）と、該混合物を乾燥して乾燥混合物を得る工程（乾燥工程）と、該乾燥混合物を乾熱処理する工程（乾熱工程）とを有する。 The method for producing a flour composition of the present invention (hereinafter, also simply referred to as “manufacturing method”) includes a step of mixing flour and an emulsifier to obtain a mixture (mixing step) and drying the mixture to obtain a dry mixture. It has a step of obtaining (drying step) and a step of drying and heat-treating the dry mixture (dry heat step).
　本発明に係る混合工程で用いる穀粉は、水分含量が１０質量％以上の穀粉である。代表的な穀粉の一つである小麦粉は、特に乾燥処理が施されずに常温常圧で保管された未乾燥品であれば、通常その水分含量は１１～１５質量％程度である。なお、本明細書において、「水分含量」は、絶乾法で測定した値である。 The flour used in the mixing step according to the present invention is a flour having a water content of 10% by mass or more. Wheat flour, which is one of the typical flours, usually has a water content of about 11 to 15% by mass if it is an undried product that has not been subjected to a drying treatment and has been stored at normal temperature and pressure. In addition, in this specification, "moisture content" is a value measured by the absolute dry method.
　穀粉としては、各種食品に通常用いられるものを特に制限無く用いることができ、例えば、薄力粉、中力粉、強力粉、デュラム粉等の小麦粉；大麦粉、ライ麦粉、ハト麦粉、そば粉、ひえ粉、あわ粉、コーンフラワー等が挙げられ、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。これらの穀粉の中でも、小麦粉、ライ麦粉、大麦粉、そば粉は、グルテン等のタンパク質の寄与が大きいため好ましく、より好ましくは小麦粉である。 As the flour, those usually used for various foods can be used without particular limitation. For example, wheat flour such as weak flour, medium-strength flour, strong flour, durum flour; barley flour, rye flour, pigeon flour, buckwheat flour, hie flour. , Flour, corn flour and the like, and one of these can be used alone or in combination of two or more. Among these flours, wheat flour, rye flour, barley flour, and buckwheat flour are preferable because of the large contribution of proteins such as gluten, and more preferably wheat flour.
　乳化剤としては、各種食品に通常用いられるものを特に制限無く用いることができ、例えば、モノグリセリン脂肪酸エステル、プロピレングリコール脂肪酸エステル、ソルビタン脂肪酸エステル、ショ糖脂肪酸エステル等の脂肪酸エステル；レシチン、リゾレシチン等のレシチン類が挙げられ、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。 As the emulsifier, those usually used in various foods can be used without particular limitation. For example, fatty acid esters such as monoglycerin fatty acid ester, propylene glycol fatty acid ester, sorbitan fatty acid ester and sucrose fatty acid ester; lecithin, lysolecithin and the like. Examples thereof include lecithins, and one of these can be used alone or in combination of two or more.
　本発明で好ましく用いられる乳化剤として、レシチン類を例示できる。本発明ではレシチン類の原料は問わず、例えば、卵黄、大豆、ひまわり、菜種等が挙げられる。特に好ましいのは、卵黄を原料とする卵黄レシチンである。 Lecithins can be exemplified as an emulsifier preferably used in the present invention. In the present invention, the raw material of lecithin is not limited, and examples thereof include egg yolk, soybean, sunflower, and rapeseed. Particularly preferred is egg yolk lecithin made from egg yolk.
　乳化剤としては、ＨＬＢ値が好ましくは１５以下のものが好ましい。ＨＬＢ値が低いほど、乳化剤の疎水性が高まる。ＨＬＢ値が前記範囲にある乳化剤を用いることで、併用する穀粉の疎水化が促進され、所望の穀粉組成物がより一層確実に得られるようになる。乳化剤として脂肪酸エステル（より具体的にはショ糖脂肪酸エステル）を用いる場合、その脂肪酸エステルのＨＬＢ値は、好ましくは１２以下、より好ましくは９以下、更に好ましくは５以下である。また、乳化剤としてレシチン（より具体的には卵黄レシチン）を用いる場合、そのレシチンのＨＬＢ値は、好ましくは１２以下、より好ましくは９以下、更に好ましくは７以下ある。乳化剤のＨＬＢ値はゼロでもよい。 As the emulsifier, an emulsifier having an HLB value of preferably 15 or less is preferable. The lower the HLB value, the higher the hydrophobicity of the emulsifier. By using an emulsifier having an HLB value in the above range, the hydrophobization of the flour used in combination is promoted, and the desired flour composition can be obtained more reliably. When a fatty acid ester (more specifically, a sucrose fatty acid ester) is used as an emulsifier, the HLB value of the fatty acid ester is preferably 12 or less, more preferably 9 or less, still more preferably 5 or less. When lecithin (more specifically, egg yolk lecithin) is used as an emulsifier, the HLB value of the lecithin is preferably 12 or less, more preferably 9 or less, still more preferably 7 or less. The HLB value of the emulsifier may be zero.
　本発明に係る混合工程において、穀粉と乳化剤との配合割合は、穀粉１００質量部に対し、乳化剤が好ましくは０．０５～３．０質量部、より好ましくは０．５～１．０質量部である。穀粉と比較して乳化剤の配合量が少なすぎると、乳化剤を用いる意義に乏しく、穀粉含有食品の食感の向上効果が得られにくくなるおそれがあり、また、穀粉組成物の水への分散性が低下することに起因して、これを用いたバッター液の調製等の作業性が低下し、揚げ物等の穀粉含有食品の製造作業の負担が増大するおそれもある。一方、穀粉と比較して乳化剤の配合量が多すぎると、穀粉含有食品の風味が低下するおそれがある。なお、本発明に係る混合工程では、典型的には、穀粉及び乳化剤のみを混合し、他の原料は混合しない。 In the mixing step according to the present invention, the mixing ratio of the flour and the emulsifier is preferably 0.05 to 3.0 parts by mass, more preferably 0.5 to 1.0 parts by mass, based on 100 parts by mass of the flour. Is. If the amount of the emulsifier blended is too small as compared with the flour, the use of the emulsifier is meaningless, and the effect of improving the texture of the flour-containing food may be difficult to obtain, and the dispersibility of the flour composition in water. As a result, workability such as preparation of a batter liquid using the same may decrease, and the burden of manufacturing work of flour-containing foods such as fried foods may increase. On the other hand, if the amount of the emulsifier blended is too large as compared with the flour, the flavor of the flour-containing food may be deteriorated. In the mixing step according to the present invention, typically, only flour and emulsifier are mixed, and other raw materials are not mixed.
　本発明に係る乾燥工程では、前記混合工程で得られた穀粉と乳化剤との混合物を乾燥し、該混合物の水分含量が７質量％以下、好ましくは６質量％以下、より好ましくは５質量％以下となるまで乾燥して、乾燥混合物を得る。このように、乾燥工程で乾燥混合物の水分含量を７質量％以下に調整する理由は、続いて行われる乾熱工程で穀粉に含まれる澱粉がα化（糊化）することを抑制して、穀粉と乳化剤との相互作用を促進するためである。仮に、穀粉と乳化剤との混合物を、このような乾燥工程を経ずに、いきなり乾熱工程に導入した場合には、水分含量１０質量％以上の穀粉を乾熱処理することになるため、その乾熱処理によって穀粉中に含まれる澱粉のα化が促進され、その結果、歯切れ、口溶けが低下するおそれがある。 In the drying step according to the present invention, the mixture of the grain flour and the emulsifier obtained in the mixing step is dried, and the water content of the mixture is 7% by mass or less, preferably 6% by mass or less, more preferably 5% by mass or less. Dry to obtain a dry mixture. In this way, the reason for adjusting the water content of the dry mixture to 7% by mass or less in the drying step is to suppress gelatinization (gelatinization) of starch contained in the flour in the subsequent drying heat step. This is to promote the interaction between the flour and the emulsifier. If a mixture of flour and an emulsifier is suddenly introduced into a dry heat step without going through such a drying step, the flour having a water content of 10% by mass or more will be dry-heat-treated. The heat treatment promotes the pregelatinization of starch contained in the flour, and as a result, there is a risk that crispness and melting in the mouth may decrease.
　本発明に係る乾燥工程は、被乾燥物（穀粉と乳化剤との混合物）の水分含量の低下を主たる目的とすることから、基本的には、開放系で実施され、典型的には、周囲の空気に連通している開放系の容器内で実施される。 Since the main purpose of the drying step according to the present invention is to reduce the water content of the object to be dried (mixture of grain flour and emulsifier), it is basically carried out in an open system, typically in the surroundings. It is carried out in an open container that communicates with air.
　本発明に係る乾燥工程では、被乾燥物（穀粉と乳化剤との混合物）の品温が、好ましくは６０～９０℃、より好ましくは７０～８５℃となるように、被乾燥物を乾燥することが好ましい。また、被乾燥物の乾燥時間（被乾燥物の品温６０～９０℃が維持される時間）は、好ましくは１０分以上、より好ましくは２０～４０分である。本発明に係る乾燥工程は、典型的には、開放系の容器に被乾燥物を入れた状態で加熱することで実施される。乾燥工程中、被乾燥物を攪拌してもよい。 In the drying step according to the present invention, the object to be dried is dried so that the product temperature of the object to be dried (mixture of flour and emulsifier) is preferably 60 to 90 ° C, more preferably 70 to 85 ° C. Is preferable. The drying time of the object to be dried (the time during which the product temperature of the object to be dried is maintained at 60 to 90 ° C.) is preferably 10 minutes or more, more preferably 20 to 40 minutes. The drying step according to the present invention is typically carried out by heating a container to be dried in an open container. The object to be dried may be agitated during the drying step.
　本発明に係る乾熱工程では、前記乾燥工程で得られた穀粉と乳化剤との乾燥混合物を乾熱処理する。乾熱処理は、水分を添加せずに被処理物（乾燥混合物）を加熱する処理であり、被処理物中の水分を積極的に蒸発させる処理である。乾熱処理は、湿熱処理すなわち、被処理物に水分を添加してから加熱する処理とは明確に区別される。 In the dry heat step according to the present invention, the dry mixture of the flour and the emulsifier obtained in the drying step is dry heat treated. The dry heat treatment is a process of heating the object to be treated (dry mixture) without adding water, and is a process of actively evaporating the moisture in the object to be treated. The dry heat treatment is clearly distinguished from the wet heat treatment, that is, the treatment in which water is added to the object to be treated and then heated.
　本発明の製造方法において乾熱工程に先立って実施される乾燥工程では、前述したように、典型的には、被乾燥物（穀粉と乳化剤との混合物）を加熱処理するところ、その場合には、穀粉と乳化剤との混合物を乾燥工程及び乾熱工程の二度にわたって加熱処理することになる。しかし、これら本発明に係る両工程はその目的が互いに異なっており、乾燥工程の主たる目的は、両工程中に穀粉に含まれる澱粉がα化しないようにすることであるのに対し、乾熱工程の主たる目的は、穀粉に含まれるタンパク質（特にグルテン）を変性させることである。乾燥工程でも被乾燥物の加熱によってタンパク質の変性が起こり得るが、乾燥工程におけるタンパク質の性状変化は、乾熱工程におけるものとは大きく異なる。 In the drying step carried out prior to the drying heat step in the production method of the present invention, as described above, typically, the object to be dried (mixture of grain flour and emulsifier) is heat-treated, in which case. , The mixture of the grain flour and the emulsifier will be heat-treated twice in the drying step and the drying step. However, the purposes of both steps according to the present invention are different from each other, and the main purpose of the drying step is to prevent the starch contained in the flour from pregelatinizing during both steps, whereas the drying heat The main purpose of the process is to denature proteins (especially gluten) contained in flour. Although protein denaturation can occur by heating the object to be dried in the drying step, the change in the properties of the protein in the drying step is significantly different from that in the drying step.
　本発明に係る乾熱工程では、被乾熱物（穀粉と乳化剤との乾燥混合物）の品温９５～１５０℃が２～１５０分間維持されるように、被乾熱物を乾熱処理する。乾熱工程中の被乾熱物の品温は、好ましくは１００～１５０℃、より好ましくは１１０～１３０℃である。また、乾熱処理時間（被乾熱物の品温９５～１５０℃が維持される時間）は、好ましくは３～５０分、より好ましくは１０～４０分である。 In the dry heat step according to the present invention, the material to be dried is heat-treated so that the product temperature of the material to be dried (dry mixture of flour and emulsifier) is maintained at 95 to 150 ° C. for 2 to 150 minutes. The product temperature of the object to be dried during the dry heat step is preferably 100 to 150 ° C., more preferably 110 to 130 ° C. The dry heat treatment time (time for maintaining the product temperature of the object to be dried at 95 to 150 ° C.) is preferably 3 to 50 minutes, more preferably 10 to 40 minutes.
　本発明に係る乾熱工程は、前述した乾燥工程と同様に開放系で実施することも可能であるが、乾熱処理中の被乾熱物の品温を安定的に前記範囲として、穀粉中のグルテンを効率的に変性させる観点から、密閉系で実施することが好ましく、具体的には例えば、周囲の空気から隔離されている密閉系の容器内で実施することが好ましい。本発明に係る乾熱工程は、例えば、密閉系の容器に被乾熱物を入れた状態で加熱することで実施される。乾熱工程中、被乾熱物を攪拌してもよい。 The dry heat step according to the present invention can be carried out in an open system in the same manner as the above-mentioned drying step, but the product temperature of the material to be dried during the dry heat treatment is stably set within the above range and is contained in the flour. From the viewpoint of efficiently denaturing gluten, it is preferably carried out in a closed system, specifically, for example, in a closed system container isolated from the surrounding air. The dry heat step according to the present invention is carried out, for example, by heating a container to be heated in a closed container. During the dry heat step, the object to be dried may be agitated.
　本発明に係る乾熱工程における乾熱処理の好ましい一例として、加熱手段を有する回転シャフトからなる攪拌装置を有する密閉容器内において、被乾熱物を攪拌しながらこれを間接的に加熱する処理を例示できる。斯かる乾熱処理（間接加熱処理）においては、中空部を有する回転シャフトを含む攪拌装置を備えた密閉系円筒状容器を用い、該容器内に被乾熱物を導入し、該中空部に加熱蒸気が供給された状態の該回転シャフト（すなわち加熱蒸気によって加熱された回転シャフト）で該被乾燥物を攪拌する。前記密閉系円筒状容器としては、例えば特開２００４－９０２２号公報に記載の熱処理攪拌装置を用いることができる。 As a preferable example of the dry heat treatment in the dry heat step according to the present invention, a process of indirectly heating the object to be dried while stirring it in a closed container having a stirring device including a rotating shaft having a heating means is exemplified. it can. In such dry heat treatment (indirect heat treatment), a closed cylindrical container equipped with a stirring device including a rotating shaft having a hollow portion is used, an object to be dried is introduced into the container, and the hollow portion is heated. The object to be dried is agitated by the rotating shaft (that is, the rotating shaft heated by the heated steam) in a state where steam is supplied. As the closed cylindrical container, for example, the heat treatment stirring device described in JP-A-2004-9022 can be used.
　前述した混合工程、乾燥工程及び乾熱工程を順次経ることで、目的とする穀粉組成物が得られる。本発明の製造方法によって製造された穀粉組成物（以下、「特定穀粉組成物」ともいう。）は、種々の穀粉含有食品の製造に用いることができ、具体的には例えば、菓子類、パン類、ピザ類等のベーカリー食品の製造に用いることができる。ベーカリー食品は、穀粉類（穀粉及び澱粉）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、砂糖などの副原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である。 The desired flour composition can be obtained by sequentially going through the above-mentioned mixing step, drying step and drying heat step. The flour composition produced by the production method of the present invention (hereinafter, also referred to as “specific flour composition”) can be used for producing various flour-containing foods, and specifically, for example, confectionery and bread. It can be used for producing bakery foods such as breads and pizzas. Bakery foods are fermented or non-fermented obtained by using flour (flour and starch) as the main raw material and adding auxiliary raw materials such as yeast, leavening agent (baking powder, etc.), water, salt, sugar, etc. as necessary. It is a food obtained by subjecting fermented dough to heat treatment such as baking, steaming, and frying.
　前記特定穀粉組成物は、菓子類の製造に特に有用である。菓子類としては、例えば、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、パンケーキ等のケーキ類；ワッフル、シュー、ビスケット、どら焼き、焼き饅頭等の和洋焼き菓子；ドーナツ等の揚げ菓子等が挙げられる。前記特定穀粉組成物は、菓子類の中でも特にケーキ類の製造に有用であり、とりわけスポンジケーキ又はホットケーキの製造に有用である。ここでいう「ケーキ類」は、典型的には、薄力粉を主体とする原料粉、すなわち薄力粉の含有量が５０質量％以上の原料粉を用いて製造されたベーカリー食品である。 The specific flour composition is particularly useful for the production of confectionery. Examples of confectioneries include cakes such as sponge cakes, butter cakes, roll cakes, hot cakes, busses, balmkuchens, pound cakes, cheese cakes, snack cakes, muffins, bars, cookies, pancakes; waffles, shoes, biscuits. Japanese and Western baked sweets such as dorayaki and grilled buns; fried sweets such as donuts and the like. The specific flour composition is particularly useful for producing cakes among confectioneries, and is particularly useful for producing sponge cakes or hot cakes. The "cakes" referred to here are typically bakery foods produced using raw material flour mainly composed of soft flour, that is, raw material flour having a content of soft flour of 50% by mass or more.
　菓子類等のベーカリー食品は、典型的には、原料粉を用いて生地を調製し、該生地を焼成する工程を経て製造される。生地を調製する際には原料粉に液体を添加するところ、この液体としては、例えば、水、牛乳、卵等が挙げられ、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。必要に応じ、調製した生地を焼成する前に、常法に従って生地を発酵させてもよい。前記特定穀粉組成物を用いてベーカリー食品を製造する場合には、特定穀粉組成物を原料粉に配合する。原料粉における前記特定穀粉組成物の含有量は、該原料粉の全質量に対して、好ましくは０．１～１００質量％、より好ましくは０．５～８０質量％、更に好ましくは１～７０質量％である。 Bakery foods such as confectionery are typically produced through a process of preparing dough using raw material flour and baking the dough. When a liquid is added to the raw material powder when preparing the dough, examples of the liquid include water, milk, eggs, etc., and one of these liquids may be used alone or in combination of two or more. it can. If desired, the dough may be fermented according to a conventional method before baking the prepared dough. When a bakery food is produced using the specific flour composition, the specific flour composition is blended with the raw material flour. The content of the specific flour composition in the raw material flour is preferably 0.1 to 100% by mass, more preferably 0.5 to 80% by mass, still more preferably 1 to 70, based on the total mass of the raw material flour. It is mass%.
　前記特定穀粉組成物は、ベーカリー食品の他に、例えば揚げ物にも有用であり、各種揚げ物の衣材として使用できる。揚げ物としては、例えば、から揚げ、天ぷら、フリッター、フライ等が挙げられる。揚げ物は、典型的には、具材の表面に衣材を付着させた後、油ちょうする工程を経て製造される。前記特定穀粉組成物を用いて揚げ物を製造する場合には、特定穀粉組成物を衣材に配合する。衣材における前記特定穀粉組成物の含有量は、該衣材の全質量に対して、好ましくは０．１～１００質量％、より好ましくは０．５～８０質量％、更に好ましくは１～７０質量％である。 The specific flour composition is useful not only for bakery foods but also for fried foods, for example, and can be used as a batter for various fried foods. Examples of fried foods include fried chicken, tempura, fritters, and fried foods. Fried foods are typically produced by attaching a garment to the surface of the ingredients and then oiling them. When a fried food is produced using the specific flour composition, the specific flour composition is blended into the clothing material. The content of the specific flour composition in the clothing material is preferably 0.1 to 100% by mass, more preferably 0.5 to 80% by mass, still more preferably 1 to 70, based on the total mass of the clothing material. It is mass%.
　以下、実施例を挙げて、本発明をさらに詳細に説明するが、本発明は下記の実施例に限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.
〔実施例１～２〕
　先ず、未乾燥の穀粉として薄力粉（日清製粉製、商品名「フラワー」、水分１４．２質量％）、乳化剤としてショ糖脂肪酸エステル（三菱ケミカルフーズ製、商品名「リョートーシュガーエステル　Ｓ－０７０」、ＨＬＢ値０）を用い、これらを配合し攪拌して均一に混合して、混合物を得た（混合工程）。次に、この混合物を被乾燥物として用い、被乾燥物を開放系の容器に収容し、被乾熱物の品温が下記表１の「乾燥工程」の欄の「加熱温度」となるように所定時間加熱して、乾燥物を得た（乾燥工程）。次に、この乾燥物を被乾熱物として用い、被乾熱物を密閉系円筒状容器に収容し、被乾熱物の品温が下記表１の「乾熱工程」の欄の「加熱温度」となるように所定時間加熱して、穀粉組成物を得た（乾熱工程）。この乾熱工程は、特開２００４－９０２２号公報に記載の熱処理攪拌装置と同様の構成の装置を用いて行った。 [Examples 1 and 2]
First, hydrophilic flour (manufactured by Nisshin Flour Milling, trade name "Flower", moisture 14.2% by mass) as undried grain flour, and sucrose fatty acid ester (manufactured by Mitsubishi Chemical Foods, trade name "Ryoto Sugar Ester S-070") as an emulsifier. , HLB value 0), these were mixed, stirred and uniformly mixed to obtain a mixture (mixing step). Next, this mixture is used as an object to be dried, and the object to be dried is stored in an open container so that the product temperature of the object to be dried becomes the "heating temperature" in the "drying process" column of Table 1 below. Was heated for a predetermined time to obtain a dried product (drying step). Next, this dried product is used as the material to be dried, the material to be dried is stored in a closed cylindrical container, and the product temperature of the material to be dried is "heated" in the column of "dry heat process" in Table 1 below. The mixture was heated to a temperature of "temperature" for a predetermined time to obtain a grain composition (dry heat step). This drying and heating step was performed using an apparatus having the same configuration as the heat treatment stirring apparatus described in JP-A-2004-9022.
〔比較例１〕
　乾燥工程を実施せず、未乾燥の穀粉をそのまま乾熱工程に導入して乾熱処理した後、その乾熱処理された穀粉と乳化剤とを混合した。以上の点以外は、実施例１又は２と同様にして穀粉組成物を得た。 [Comparative Example 1]
Without carrying out the drying step, the undried flour was directly introduced into the dry heat step and subjected to dry heat treatment, and then the dry heat treated flour and the emulsifier were mixed. Except for the above points, a flour composition was obtained in the same manner as in Example 1 or 2.
〔比較例２～４〕
　混合工程の実施タイミング（穀粉と乳化剤とを混合するタイミング）と乾燥工程における加熱条件とを変更した以外は、実施例１又は２と同様にして穀粉組成物を得た。 [Comparative Examples 2 to 4]
A flour composition was obtained in the same manner as in Example 1 or 2 except that the timing of the mixing step (timing of mixing the flour and the emulsifier) and the heating conditions in the drying step were changed.
〔比較例５〕
　乾燥工程を実施せず、未乾燥の穀粉と乳化剤との混合物をそのまま乾熱工程に導入して乾熱処理した以外は、実施例１又は２と同様にして穀粉組成物を得た。 [Comparative Example 5]
A flour composition was obtained in the same manner as in Example 1 or 2 except that the drying step was not carried out and the mixture of the undried flour and the emulsifier was directly introduced into the drying heat step and subjected to dry heat treatment.
〔比較例６〕
　乾燥工程の乾燥条件を変更した以外は、実施例１又は２と同様にして穀粉組成物を得た。 [Comparative Example 6]
A flour composition was obtained in the same manner as in Example 1 or 2 except that the drying conditions in the drying step were changed.
〔対照例〕
　乾燥工程も乾熱工程も実施せず、単に未乾燥の穀粉と乳化剤とを混合しただけで、穀粉組成物を得た。 [Control example]
A flour composition was obtained by simply mixing undried flour and an emulsifier without carrying out a drying step or a drying heat step.
〔試験例〕
　各実施例、比較例及び対照例の穀粉組成物を用い、下記方法により穀粉含有食品の一種であるホットケーキを製造した。製造したホットケーキを、雰囲気温度２５℃の環境下で１８時間保管した後、１０名の専門パネラーに食してもらい、その食感（歯切れの良さ、口溶けの良さ）を下記評価基準に従って評価してもらった。結果を１０名の平均点として下記表１に示す。 [Test example]
Using the flour compositions of each Example, Comparative Example and Control Example, a hot cake which is a kind of flour-containing food was produced by the following method. After storing the manufactured pancakes in an environment with an ambient temperature of 25 ° C for 18 hours, 10 specialized panelists were asked to eat them, and their texture (crispness, melting in the mouth) was evaluated according to the following evaluation criteria. received. The results are shown in Table 1 below as the average score of 10 people.
＜ホットケーキの製造方法＞
（１）薄力粉（日清製粉製、商品名「フラワー」）７０質量部、試験対象の穀粉組成物３０質量部、砂糖２５質量部、膨張剤（炭酸水素ナトリウム）５質量部を混合し、ホットケーキミックスを調製した。
（２）ボールに、前記ホットケーキミックスの全量、サラダ油１０質量部、卵３０質量部、牛乳８０質量部、水０～３０質量部（対照例は０質量部とし、同程度の粘度になるよう調整）を投入して混合し、その混合物を、市販のハンドミキサーを用いて回転数１２０ｒｐｍで６０秒間ミキシングし、生地を調製した。
（３）フロアタイムを１０分とった後、前記生地を４分割し、予め１８０～１８５℃に加熱しておいた鉄板の上に流して３分間焼成した後、ひっくり返して２分間焼成してホットケーキを製造した。 <Manufacturing method of hot cake>
(1) 70 parts by mass of soft flour (manufactured by Nisshin Flour Milling, trade name "Flower"), 30 parts by mass of the flour composition to be tested, 25 parts by mass of sugar, and 5 parts by mass of leavening agent (sodium hydrogen carbonate) are mixed and hot. A cake mix was prepared.
(2) In a bowl, the total amount of the pancake mix, 10 parts by mass of salad oil, 30 parts by mass of eggs, 80 parts by mass of milk, 0 to 30 parts by mass of water (control example is 0 parts by mass, and the viscosity is about the same. (Adjustment) was added and mixed, and the mixture was mixed with a commercially available hand mixer at a rotation speed of 120 rpm for 60 seconds to prepare a dough.
(3) After setting the floor time to 10 minutes, the dough is divided into four parts, poured on an iron plate preheated to 180 to 185 ° C. and baked for 3 minutes, then turned over and baked for 2 minutes. Made a hot cake.
（歯切れの良さの評価基準）
　５点：サクミがあり、歯切れが非常に良い。
　４点：歯切れが良い。
　３点：ひきがない。
　２点：ややひきがある（対照例と同等）。
　１点：噛み切りにくい。
（口溶けの良さの評価基準）
　５点：非常にソフトで口溶けがよく、軽い食感を有する。
　４点：ソフトで口溶けがよい。
　３点：ややソフトで口溶けがよい。
　２点：口溶けが悪く、口の中で団子状になりやすい（対照例と同等）。
　１点：口溶けが非常に悪く、口の中ですぐに団子状となる。 (Evaluation criteria for crispness)
5 points: There is crispness and the crispness is very good.
4 points: Crisp.
3 points: There is no pull.
2 points: Slightly scratched (same as control example).
1 point: Hard to bite off.
(Evaluation criteria for good melting in the mouth)
5 points: Very soft, melts in the mouth, and has a light texture.
4 points: Soft and melts in the mouth.
3 points: Slightly soft and melts in the mouth.
2 points: Poor melting in the mouth and easy to form dumplings in the mouth (same as the control example).
1 point: It melts in the mouth very poorly and immediately becomes a dumpling in the mouth.
Figure JPOXMLDOC01-appb-T000001
Figure JPOXMLDOC01-appb-T000001
　表１に示すとおり、各実施例は、穀粉と乳化剤との混合物をその水分含量が７質量％以下となるまで乾燥した後、その乾燥混合物を所定条件で乾熱していることに起因して、これを満たさない各比較例及び対照例に比して、ホットケーキの食感に優れていた。 As shown in Table 1, each example is caused by drying the mixture of flour and emulsifier until its water content is 7% by mass or less, and then drying and heating the dry mixture under predetermined conditions. Compared with each comparative example and control example which did not satisfy this, the texture of the hot cake was excellent.
〔実施例３～１２〕
　乳化剤の種類を変更した以外は、実施例２と同様にして穀粉組成物を得た。得られた穀粉組成物について、前記〔試験例〕と同様にホットケーキの食感を評価した。その結果を下記表２に示す。 [Examples 3 to 12]
A flour composition was obtained in the same manner as in Example 2 except that the type of emulsifier was changed. With respect to the obtained flour composition, the texture of the hot cake was evaluated in the same manner as in the above [Test Example]. The results are shown in Table 2 below.
Figure JPOXMLDOC01-appb-T000002
Figure JPOXMLDOC01-appb-T000002
〔実施例１３～１８〕
　乳化剤の使用量を変更した以外は、実施例２、８と同様にして穀粉組成物を得た。得られた穀粉組成物について、前記〔試験例〕と同様にホットケーキの食感を評価した。その結果を下記表３に示す。 [Examples 13 to 18]
A flour composition was obtained in the same manner as in Examples 2 and 8 except that the amount of the emulsifier used was changed. With respect to the obtained flour composition, the texture of the hot cake was evaluated in the same manner as in the above [Test Example]. The results are shown in Table 3 below.
Figure JPOXMLDOC01-appb-T000003
Figure JPOXMLDOC01-appb-T000003
〔実施例１９～２１〕
　乾熱工程における加熱温度、加熱時間を変更した以外は、実施例２と同様にして穀粉組成物を得た。得られた穀粉組成物について、前記〔試験例〕と同様にホットケーキの食感を評価した。その結果を下記表４に示す。 [Examples 19 to 21]
A flour composition was obtained in the same manner as in Example 2 except that the heating temperature and heating time in the drying heat step were changed. With respect to the obtained flour composition, the texture of the hot cake was evaluated in the same manner as in the above [Test Example]. The results are shown in Table 4 below.
Figure JPOXMLDOC01-appb-T000004
Figure JPOXMLDOC01-appb-T000004
　本発明によれば、製造後時間が経過しても製造直後に劣らない良好な食感を保持し、歯切れ及び口溶けが良好で軽い食感の穀粉含有食品を製造可能な穀粉組成物が提供される。
  According to the present invention, there is provided a flour composition capable of producing a flour-containing food having a light texture with good crispness and melting in the mouth, maintaining a good texture that is not inferior to that immediately after production even after a lapse of time after production. To.

Claims (8)

  1. 　水分含量１０質量％以上の穀粉と乳化剤とを混合し、混合物を得る混合工程と、
    　前記混合物をその水分含量が７質量％以下となるまで乾燥して乾燥混合物を得る乾燥工程と、
    　前記乾燥混合物の品温９５～１５０℃が２～１５０分間維持されるように、該乾燥混合物を乾熱処理する乾熱工程とを有する、穀粉組成物の製造方法。     A mixing step of mixing flour with a water content of 10% by mass or more and an emulsifier to obtain a mixture, and
    A drying step of drying the mixture until its water content is 7% by mass or less to obtain a dry mixture, and
    A method for producing a flour composition, which comprises a dry heat step of drying and heat-treating the dry mixture so that the product temperature of the dry mixture is maintained at 95 to 150 ° C. for 2 to 150 minutes.
  2. 　前記乾燥工程では、前記混合物の品温が６０～９０℃となるように、該混合物を乾燥する、請求項１に記載の穀粉組成物の製造方法。 The method for producing a flour composition according to claim 1, wherein in the drying step, the mixture is dried so that the product temperature of the mixture is 60 to 90 ° C.
  3. 　前記乳化剤のＨＬＢ値が１５以下である、請求項１又は２に記載の穀粉組成物の製造方法。 The method for producing a flour composition according to claim 1 or 2, wherein the HLB value of the emulsifier is 15 or less.
  4. 　前記乳化剤がレシチン類である、請求項１～３の何れか１項に記載の穀粉組成物の製造方法。 The method for producing a flour composition according to any one of claims 1 to 3, wherein the emulsifier is a lecithin.
  5. 　前記混合工程では、前記穀粉１００質量部に対し、前記乳化剤を０．０５～３質量部混合する、請求項１～４の何れか１項に記載の穀粉組成物の製造方法。 The method for producing a flour composition according to any one of claims 1 to 4, wherein in the mixing step, 0.05 to 3 parts by mass of the emulsifier is mixed with 100 parts by mass of the flour.
  6. 　前記穀粉組成物が菓子類用又は揚げ物用である、請求項１～５のいずれか１項に記載の穀粉組成物の製造方法。 The method for producing a flour composition according to any one of claims 1 to 5, wherein the flour composition is for confectionery or fried food.
  7. 　請求項１～５のいずれか１項に記載の方法によって製造された穀粉組成物を含む、原料粉を用いて生地を調製し、該生地を焼成する工程を有する、菓子類の製造方法。 A method for producing confectionery, which comprises a step of preparing a dough using a raw material flour containing a flour composition produced by the method according to any one of claims 1 to 5 and baking the dough.
  8. 　前記菓子類がスポンジケーキ又はホットケーキである請求項７に記載の菓子類の製造方法。 The method for producing confectionery according to claim 7, wherein the confectionery is a sponge cake or a hot cake.
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