WO2021085416A1 - Pâtes à base de farine et procédé de production associé - Google Patents

Pâtes à base de farine et procédé de production associé Download PDF

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Publication number
WO2021085416A1
WO2021085416A1 PCT/JP2020/040249 JP2020040249W WO2021085416A1 WO 2021085416 A1 WO2021085416 A1 WO 2021085416A1 JP 2020040249 W JP2020040249 W JP 2020040249W WO 2021085416 A1 WO2021085416 A1 WO 2021085416A1
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WIPO (PCT)
Prior art keywords
ssiia
gbssi
flour
wheat flour
wheat
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PCT/JP2020/040249
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English (en)
Japanese (ja)
Inventor
伸行 糸井
旭 王
Original Assignee
株式会社ニップン
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Priority to JP2021553625A priority Critical patent/JPWO2021085416A1/ja
Publication of WO2021085416A1 publication Critical patent/WO2021085416A1/fr

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Classifications

    • 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
    • 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
    • A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/20—Cream substitutes

Definitions

  • the present invention relates to flower pastes and a method for producing the same.
  • Flower pastes are generally starchy raw materials such as wheat flour, starch and chemically modified starch derivatives, liquid raw materials such as milk and chicken eggs, seasonings such as sugar, fats and oils such as shortening and cocoa mass, water and the like. It is obtained by mixing with the raw materials of the above and then heating to sterilize and gelatinize (pregelatinize). Flower paste has a wide variety of variations such as custard with eggs and chocolate-flavored spread with chocolate, and is widely used as a filling material, topping material, and spread material for bakery products such as breads, cakes, and confectionery. ing. Originally, only wheat flour was used as a starchy raw material in flower paste, but while the flavor of wheat flour could be obtained, there was a problem that it tended to become powdery.
  • starch As a starchy raw material, it was possible to improve the texture to be light and crisp, but it was not possible to sufficiently improve the color tone.
  • starchy raw materials and various auxiliary raw materials used in the production of flower paste have been devised.
  • Patent Document 1 discloses a flower paste containing modified starch and / or high amylose starch and heat-treated wheat flour.
  • Patent Document 2 discloses a paste-like food such as a flower paste containing modified starch having a specific degree of cross-linked etherification or degree of cross-linking esterification.
  • Patent Document 3 discloses a paste-like food such as a flower paste using slightly fermented lactic acid fermented milk.
  • Patent Document 4 discloses wheat flour for flower pastes having a specific degree of pregelatinization and a specific viscosity. All of them are excellent technologies, but the market demands are high and further improvement is required.
  • JP-A-2002-209532 Japanese Unexamined Patent Publication No. 2006-42739 Japanese Unexamined Patent Publication No. 2006-320269 Japanese Unexamined Patent Publication No. 2008-099665
  • An object of the present invention is to provide a flower paste having a reduced powderiness, smoothness, good melting in the mouth, a light texture, and a bright and glossy color tone. Furthermore, the present invention provides a flower paste having a reduced powderiness, smoothness, good melting in the mouth, a light texture, and a bright and glossy color even after refrigerated or frozen storage. The purpose.
  • the present inventors did not lack the enzymatic activity of GBSSI-A1 and lacked the enzymatic activity of GBSSI-B1 and GBSSI-D1 in the production of flower paste.
  • Wheat flour obtained by milling a harvest of wheat lacking any two enzyme activities of SSIIa-A1, SSIIa-B1 and SSIIa-D1 (hereinafter referred to as "GA-SX flour").
  • the powderiness is reduced, smooth and melts in the mouth, has a light texture, and a bright and glossy flower paste can be obtained, and after refrigeration or frozen storage.
  • the present invention has been completed by finding that a flower paste having a reduced powderiness, smoothness, good melting in the mouth, a light texture, and a bright and glossy color can be obtained.
  • the enzyme activity of GBSSI-A1 is not deficient, the enzyme activity of GBSSI-B1 and GBSSI-D1 is deficient, and any two of SSIIa-A1, SSIIa-B1 and SSIIa-D1 are deficient.
  • a flower paste containing wheat flour (GA-SX flour) obtained by milling a harvest of wheat lacking enzyme activity.
  • the wheat flour does not lack the enzymatic activity of GBSSI-A1, does not lack the enzymatic activity of GBSSI-B1 and GBSSI-D1, and does not lack the enzymatic activity of SSIIa-A1.
  • the flower paste according to the above [1] which is wheat flour (GA-SA wheat flour) obtained by milling a harvest of wheat lacking the enzymatic activity of B1 and SSIIa-D1.
  • the enzyme activity of GBSSI-A1 is not deficient, the enzyme activity of GBSSI-B1 and GBSSI-D1 is deficient, and any two of SSIIa-A1, SSIIa-B1 and SSIIa-D1 are deficient.
  • a method for producing a flower paste which comprises a step of heating a starchy raw material containing wheat flour (GA-SX flour) obtained by milling a harvest of wheat lacking enzyme activity and a raw material mixture containing water.
  • the wheat flour does not lack the enzymatic activity of GBSSI-A1, does not lack the enzymatic activity of GBSSI-B1 and GBSSI-D1, and does not lack the enzymatic activity of SSIIa-A1.
  • the method for producing a flower paste according to the above [5] which is wheat flour (GA-SA wheat flour) obtained by milling a harvest of wheat lacking the enzymatic activity of -B1 and SSIIa-D1.
  • a flower paste having a reduced powderiness, smoothness, good melting in the mouth, a light texture, and a bright and glossy color tone. Further, according to the present invention, it is possible to provide a flower paste which is smooth, melts well in the mouth, has a light texture, and has a bright and glossy color tone even after refrigerated or frozen storage.
  • the "flower paste” contains starchy raw materials such as wheat flour, starch, and chemically modified starch derivative and water as essential components, and optionally sugars, fats and oils, dairy products, eggs, chocolate, fruit meat, fruit juice, etc.
  • starchy raw materials such as wheat flour, starch, and chemically modified starch derivative and water as essential components, and optionally sugars, fats and oils, dairy products, eggs, chocolate, fruit meat, fruit juice, etc.
  • the mixture of raw materials to which is added is heated to form a paste.
  • Examples of flower pastes include custard with eggs, chocolate-flavored spreads with chocolate, yogurt cream with yogurt, fruit cream with pulp and juice such as blueberries, and the like.
  • Flower paste is widely used as a filling material, topping material, and spread material for bakery products such as breads, cakes, and confectioneries.
  • the flower paste of the present invention does not lack the enzymatic activity of GBSSI-A1, lacks the enzymatic activity of GBSSI-B1 and GBSSI-D1, and is among SSIIa-A1, SSIIa-B1 and SSIIa-D1.
  • It contains wheat flour (GA-SX flour) obtained by milling a harvest of wheat lacking any two enzyme activities.
  • G-SX flour wheat flour
  • Ordinary wheat is an allohexaploid, and its chromosomes have three genomes, A, B, and D, which are homologous chromosomes, 1 to 7 (1A to 7A, 1B to 7B, 1D to each). 7D).
  • GBSSI is a granule-binding starch synthase involved in the synthesis of amylose, and GBSSI-A1, GBSSI-B1 and GBSSI-D1 are encoded by genes located on the 7A, 4A and 7D chromosomes, respectively.
  • SSIIa is a starch synthase involved in the synthesis of branched chains of amylopectin, in which SSIIa-A1, SSIIa-B1 and SSIIa-D1 are encoded by genes located on the 7A, 7B and 7D chromosomes, respectively. There is.
  • Deective enzyme activity means that a protein having normal enzyme activity is not functioning in a wheat plant, and preferably a protein having normal enzyme activity is not expressed. Specifically, mutations in the gene sequence (mutations such as substitution, deletion, insertion, inversion, translocation, etc. of one or more bases, including deletion of the entire gene region), deletion of mRNA transcription, Examples include protein translation deficiency and inhibition of enzymatic activity in wheat plants, and the enzymatic activity does not decrease to less than 10%, preferably less than 5%, more preferably less than 1% of wild-type enzymatic activity. Any aspect may be used as long as it is deleted.
  • GA-SX flour examples include the following flours depending on the combination of two types of SSIIa lacking enzyme activity.
  • GA-SA flour does not lack the enzymatic activity of GBSSI-A1, does not lack the enzymatic activity of GBSSI-B1 and GBSSI-D1, and does not lack the enzymatic activity of SSIIa-A1 and does not lack the enzymatic activity of SSIIa-B1.
  • wheat flour obtained by milling the crop of wheat lacking the enzymatic activity of SSIIa-D1 does not lack the enzymatic activity of GBSSI-A1, lacks the enzymatic activity of GBSSI-B1 and GBSSI-D1, and does not lack the enzymatic activity of SSIIa-B1 and does not lack the enzymatic activity of SSIIa-A1.
  • GA-SD wheat flour does not lack the enzymatic activity of GBSSI-A1, lacks the enzymatic activity of GBSSI-B1 and GBSSI-D1, and does not lack the enzymatic activity of SSIIa-D1 and does not lack the enzymatic activity of SSIIa-A1.
  • GA-SA flour is preferred.
  • GA-SX wheat flour can be produced according to a known method, for example, the method described in JP-A-2013-188206.
  • the flower paste may contain other wheat flour in addition to the GA-SX flour.
  • the other wheat flour is not particularly limited as long as it is a wheat flour milled from wheat other than GA-SX wheat.
  • a combination of six enzyme activity deficiencies of GBSSI GBSSI-A1, GBSSI-B1 and GBSSI-D1
  • SSIIa SSIIa-A1, SSIIa-B1 and SSIIa-D1
  • wheat flour deficient in enzyme activity and wheat flour milled from wheat not deficient in any of GBSSI and SSIIa enzyme activity.
  • it may be a commonly used strong flour, medium-strength flour, weak flour, or a mixture thereof.
  • the amount of GA-SA wheat flour used with respect to the total amount of starchy raw material contained in the flower paste is preferably 5% by mass or more, more preferably 20 to 90% by mass, and even more preferably 40 to 80% by mass.
  • the water content of the flower paste of the present invention is preferably 500 to 2000 parts by mass, and more preferably 1000 to 1500 parts by mass, assuming that the total amount of the starchy raw material contained in the flower paste is 100 parts by mass.
  • the water referred to here includes not only water added as water but also water contained in liquid raw materials such as milk and fruit juice.
  • the flower paste of the present invention can further contain egg yolk.
  • the amount of egg yolk used with respect to such mass is preferably 100 to 500 parts by mass, and more preferably 150 to 250 parts by mass.
  • the flower paste of the present invention can further contain fats and oils.
  • the fats and oils are not particularly limited as long as they are usually used for producing flower paste, such as shortening, lard, margarine, butter, and liquid oil.
  • the amount of fats and oils used is preferably 100 to 500 parts by mass, and more preferably 200 to 300 parts by mass.
  • the flower paste of the present invention can be blended as yet any other raw material as long as it is a raw material usually used for producing flower paste.
  • standard wheat flour other than GA-SX wheat flour as a starchy raw material can be blended.
  • GBSSI and SSIIa enzyme activity deficient patterns different from GA-SX wheat flour or wheat flour not deficient in their enzyme activity rye flour, cornflower, barley flour, rice flour and other grains
  • tapioca starch Raw starch such as potato starch, corn starch, waxy corn starch, wheat starch; modified starch obtained by pregelatinizing, etherifying, esterifying, acetylating, cross-linking, etc. of raw starch can be used, and glucose can be used as an auxiliary raw material.
  • Sugars such as fructose, lactose, sugar, isomaltose
  • egg components such as egg yolk, egg white, whole egg and powdered products of them and other egg-derived components
  • milk components such as powdered milk, defatted powdered milk, and soybean powdered milk.
  • Emulsifiers inorganic salts such as salt; cocoa; chocolate; coffee; fruit meat; fruit juice; preservatives; fragrances; spices; fortifiers such as vitamins and the like can be used.
  • the flower paste of the present invention can be used immediately after production, or as it is or after thawing after storage at room temperature, refrigeration or freezing.
  • the flower paste of the present invention may be frozen.
  • the method for producing a flower paste of the present invention does not lack the enzymatic activity of GBSSI-A1, lacks the enzymatic activity of GBSSI-B1 and GBSSI-D1, and also lacks SSIIa-A1, SSIIa-B1 and SSIIa-D1. It comprises a step of heating a starchy raw material containing wheat flour (GA-SX flour) obtained by milling a harvest of wheat lacking any two of the enzyme activities and a raw material mixture containing water.
  • GA-SX flour starchy raw material containing wheat flour
  • GA-SA flour is preferable in the method for producing a flower paste of the present invention.
  • the raw material mixture means a raw material to be used in a heating step, and contains a starchy raw material and water as essential components.
  • the starchy raw material means flours, starches, and chemically modified starch derivatives (modified starches).
  • the starchy raw material may contain other wheat flour in addition to GA-SX wheat flour.
  • the other wheat flour is not particularly limited as long as it is a wheat flour milled from wheat other than GA-SX wheat.
  • a combination of six enzyme activity deficiencies of GBSSI GBSSI-A1, GBSSI-B1 and GBSSI-D1
  • SSIIa-A1, SSIIa-B1 and SSIIa-D1 excluding GA-SX.
  • wheat flour deficient in enzyme activity and wheat flour milled from wheat not deficient in any of GBSSI and SSIIa enzyme activity.
  • the starchy raw material preferably consists of a combination of GA-SX flour and other flour.
  • the starchy raw material preferably does not contain starch and chemically modified starch derivatives.
  • the starchy raw material preferably consists of GA-SX wheat flour.
  • the amount of GA-SA wheat flour used is preferably 5% by mass or more, more preferably 20 to 90% by mass, and more preferably 40 to 80% by mass with respect to the total amount of starchy raw materials. %.
  • the water content in the raw material mixture is preferably 500 to 2000 parts by mass, more preferably 1000 to 1500 parts by mass, when the total amount of the starchy raw material is 100 parts by mass.
  • the water referred to here includes not only water added as water but also water contained in liquid raw materials such as milk and fruit juice.
  • the raw material mixture can further contain egg yolk.
  • the amount of egg yolk used with respect to such mass is preferably 100 to 500 parts by mass, and more preferably 150 to 250 parts by mass.
  • the raw material mixture can further contain fats and oils.
  • the fats and oils are not particularly limited as long as they are usually used for producing flower paste, such as shortening, lard, margarine, butter, and liquid oil.
  • the amount of fats and oils used is preferably 100 to 500 parts by mass, and more preferably 200 to 300 parts by mass.
  • any raw material usually used for producing flower paste can be blended as another raw material, for example, a standard other than GA-SX wheat flour as a starchy raw material.
  • Starch starch showing a GBSSI and SSIIa enzyme activity deficiency pattern different from GA-SX starch or starch not deficient in their enzyme activity
  • rye starch cornstarch, barley starch, rice flour and other starches
  • Raw starch such as tapioca starch, horse bell starch, corn starch, waxy corn starch, wheat starch
  • modified starch obtained by pregelatinizing, etherifying, esterifying, acetylating, cross-linking, etc. of raw starch can be used.
  • Sugars such as starch, fructose, lactose, sugar, isomaltose as raw materials; egg yolk, egg white, whole egg and egg components derived from those powders and other eggs; powdered milk, defatted powdered milk, soybean powdered milk, etc.
  • Milk components; emulsifiers; inorganic salts such as salt; cocoa; chocolate; coffee; fruit meat; fruit juice; preservatives; fragrances; spices; enhancers such as vitamins and the like can be used.
  • the step of heating the raw material mixture conditions such as heating temperature can be appropriately adjusted depending on the type and water content of the starchy raw material contained in the raw material mixture, for example, starchy material.
  • the raw material is mainly composed of starch
  • the raw material mixture can be preferably heated to 50 to 100 ° C. with stirring.
  • the starch contained in the starchy raw material is gelatinized, and a paste can be prepared.
  • ⁇ Manufacturing example 1 Production of custard cream> (1) 60 parts by mass of egg yolk and 80 parts by mass of sugar were put into a bowl and thoroughly mixed with a whipper until the whole became white. (2) Further, 30 parts by mass of standard wheat flour (soft flour, heart manufactured by Nippon Flour Mills Co., Ltd.) was sieved into a bowl and mixed until homogeneous. (3) 350 parts by mass of milk heated to just before boiling (90 to 95 ° C.) was added little by little so that the egg yolk did not coagulate, and the mixture was quickly stirred to dissolve.
  • standard wheat flour soft flour, heart manufactured by Nippon Flour Mills Co., Ltd.
  • ⁇ Evaluation example 1 Evaluation of custard cream> The custard cream obtained in Production Example 1 (6) was returned to room temperature, or the frozen custard cream obtained in Production Example 1 (7) was thawed at room temperature and returned to room temperature, and 10 skilled panelists performed according to Evaluation Criteria Table 1. evaluated. The custard cream produced according to Production Example 1 using standard wheat flour was given a score of 3.
  • Example 1 Effect of GA-SA flour on custard cream> Custard cream was produced and evaluated according to Production Example 1 except that a part or all of the flour was replaced with GA-SA flour or modified starch at the ratio shown in Table 1 (mass% with respect to the total amount of wheat flour used for the custard cream). It was evaluated according to Example 1. In Examples 1 to 5, as the content of GA-SA wheat flour increased, the color became brighter and glossier, and even though it was light and smooth, it quickly melted away without any slack, and the texture became non-powdered.
  • Table 1 Mass% of the total amount of starchy ingredients used in custard cream Standard wheat flour: soft flour (heart made by Nippon Flour Mills) Modified starch: Hydroxypropylated phosphoric acid cross-linked wheat starch (WPO-10 manufactured by J-Oil Mills Co., Ltd.) Undenatured starch: Cornstarch (Cornstarch Y manufactured by Oji Cornstarch Co., Ltd.)
  • ⁇ Manufacturing example 2 Production of yogurt cream> (1) 70 parts by mass of water candy, 65 parts by mass of vegetable fats and oils, 60 parts by mass of sugar, 30 parts by mass of wheat flour, 25 parts by mass of fermented milk, 12 parts by mass of fermented milk powder, 6 parts by mass of milk protein, 4 parts by mass of lemon juice, increased. 2 parts by mass of viscous polysaccharide, 1 part by mass of fragrance, 1 part by mass of acidulant, and 222 parts by mass of water were placed in a bowl and sufficiently stirred and mixed with a whipper until they became homogeneous. (2) While heating on medium low heat, stir quickly with a wooden spatula, and when the whole thickened, reduce the heat to low and continue stirring until it became creamy. (3) Spread on a metal vat, cover the surface with a wrap, remove the rough heat, and leave it in the refrigerator for 1 hour to obtain yogurt cream.
  • Yogurt cream was produced according to Production Example 2 except that standard wheat flour or GA-SA wheat flour was used as the wheat flour.
  • a yogurt cream using standard wheat flour was given a score of 3, and was evaluated according to Evaluation Example 1.
  • Example 11 using GA-SA wheat flour was a yogurt cream having excellent appearance, melting in the mouth and hardness as compared with Comparative Example 7 using standard wheat flour, and was not powdery.
  • Example 4 Effect of GA-SA flour on the texture of blueberry cream> Blueberry cream was produced according to Production Example 3 except that standard wheat flour or GA-SA wheat flour was used as the wheat flour. A blueberry cream using standard wheat flour was given a score of 3, and was evaluated according to Evaluation Example 1. As a result, Example 12 using GA-SA wheat flour was a yogurt cream having excellent appearance, melting in the mouth and hardness as compared with Comparative Example 8 using standard wheat flour, and was not powdery.

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)
  • Grain Derivatives (AREA)

Abstract

La présente invention vise à fournir : une pâte à base de farine qui a une pulvérulence réduite, est lisse et fond dans la bouche, a une texture légère, et a un ton de couleur vif et brillant ; et une pâte à base de farine qui est lisse et fond dans la bouche, a une texture légère, et a un ton de couleur vif et brillant, même après avoir été stockée dans un réfrigérateur ou un congélateur.　À cet effet, l'invention concerne une pâte à base de farine comprenant de la farine de blé qui est obtenue par mouture du blé récolté qui n'est pas dépourvu d'activité d'enzyme GBSSI-A1, est dépourvu d'activité d'enzyme GBSSI-B1 et GBSSI-D1, et est dépourvu d'activité enzymatique de deux enzymes parmi SSIIa-A1, SSIIa-B1 et SSIIa-D1.
PCT/JP2020/040249 2019-10-29 2020-10-27 Pâtes à base de farine et procédé de production associé WO2021085416A1 (fr)

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JP2019-195883 2019-10-29

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WO2021085416A1 true WO2021085416A1 (fr) 2021-05-06

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0231647A (ja) * 1988-07-22 1990-02-01 Nippon Oil & Fats Co Ltd フラワーペーストの製造法
JP2002209523A (ja) * 2001-01-17 2002-07-30 Showa Sangyo Co Ltd フラワーペースト
JP2013188206A (ja) * 2012-02-13 2013-09-26 National Agriculture & Food Research Organization ２つのＧＢＳＳＩと２つのＳＳＩＩａの酵素活性を欠損したコムギから調製された小麦粉
JP2015033362A (ja) * 2013-08-09 2015-02-19 独立行政法人農業・食品産業技術総合研究機構 ２つのＧＢＳＳＩと２つのＳＳＩＩａの酵素活性を欠損したコムギから調製された小麦粉を使用した品質劣化が抑制された食品

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH0231647A (ja) * 1988-07-22 1990-02-01 Nippon Oil & Fats Co Ltd フラワーペーストの製造法
JP2002209523A (ja) * 2001-01-17 2002-07-30 Showa Sangyo Co Ltd フラワーペースト
JP2013188206A (ja) * 2012-02-13 2013-09-26 National Agriculture & Food Research Organization ２つのＧＢＳＳＩと２つのＳＳＩＩａの酵素活性を欠損したコムギから調製された小麦粉
JP2015033362A (ja) * 2013-08-09 2015-02-19 独立行政法人農業・食品産業技術総合研究機構 ２つのＧＢＳＳＩと２つのＳＳＩＩａの酵素活性を欠損したコムギから調製された小麦粉を使用した品質劣化が抑制された食品

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