WO2021095827A1

WO2021095827A1 - Method for producing heated and ground wheat flour, heated and ground wheat flour, mix for bakery foods and method for producing same

Info

Publication number: WO2021095827A1
Application number: PCT/JP2020/042357
Authority: WO
Inventors: 伊藤　浩一; 隆弘柳下; 山田　俊郎; 徹弥光岡; 城輔山本; 裕行中野; 大輔宮原
Original assignee: 日清製粉プレミックス株式会社; 株式会社日清製粉グループ本社; 日清フーズ株式会社
Priority date: 2019-11-15
Filing date: 2020-11-13
Publication date: 2021-05-20
Also published as: KR20220009934A; CN113677210A; JPWO2021095827A1; TW202128025A; TWI771800B

Abstract

The present invention pertains to a method for producing a heated and ground wheat flour, said method comprising steps of adding 20-55 parts by mass inclusive of water at 70°C or higher and/or steam to 100 parts by mass of wheat flour to give a mixture, heating the mixture at an atmospheric temperature of 80-120°C inclusive for 3-60 seconds inclusive, adjusting the temperature of the mixture to 80-100°C inclusive, and then grinding. Also, the present invention pertains to a heated and ground wheat flour having a gelatinization heat of 10-55 inclusive when the gelatinization heat in the untreated state is referred to as 100, having a gluten vitality of 50-90 inclusive when the gluten vitality in the untreated state is referred to as 100, having a particle size distribution wherein the ratio of particles with a particle diameter of 400 μm or less is 90 mass% or more, and having a viscosity of 1-4 Pa•s inclusive when mixed with 500 mass%, relative to the wheat flour, of water at 25°C.

Description

Method for producing crushed heat-treated wheat flour, crushed heat-treated wheat flour, bakery food mix and its production method

The present invention relates to heat-treated wheat flour used in the production of bakery foods such as breads and a bakery food mix using the heat-treated wheat flour.

As for bakeries such as breads and confectionery, products having various flavors and textures are commercially available due to diversification of tastes. Among them, in recent years, there has been an increasing demand for a moist or / and chewy texture.
Conventionally, various methods have been proposed for imparting a moist or / and chewy texture to bakery foods such as breads and confectioneries.
For example, a method of using pregelatinized starch or pregelatinized grain flour as a raw material has been proposed (Patent Document 1). However, pregelatinized starch or conventional pregelatinized flour has a problem that the dough becomes sticky and the workability is deteriorated, and at the same time, the texture of the obtained food is made sticky. In addition, starch has the disadvantage of being inferior in flavor to wheat flour.

In addition, as a method for producing breads having a chewy texture, a dough obtained by pregelatinizing the starch in the flour by mixing a part of the raw wheat flour with hot water and then aging it at a low temperature for a long time is used. A method for producing hot water is known (Patent Document 2). However, this manufacturing method has problems such as the need to control temperature conditions for stable quality and the long time required for manufacturing, and it is difficult to implement this method especially in small-scale bakeries. ..

Further, Patent Document 3 describes as a crushed heat-treated wheat flour capable of producing bakery foods having a moist and chewy texture and less likely to deteriorate over time, 15 parts by mass or more and 40 parts by mass of water with respect to 100 parts by mass of wheat flour. A method for producing crushed heat-treated wheat flour is described, which comprises a step of adding parts or less to obtain a mixture, heating the mixture at an atmospheric temperature of 70 ° C. or higher and lower than 100 ° C. for 3 seconds or longer and 60 seconds or shorter, and then crushing the mixture. However, in this method, since the gelatinization of starch in wheat flour is not sufficient, the quality of the obtained bread and the like, particularly moist and moist, is improved as compared with the case of using the treated wheat flour obtained in Patent Document 1 and Patent Document 2. There was still room for improvement in terms of texture and suppression of its deterioration over time.

JP-A-2002-253111 Japanese Unexamined Patent Publication No. 2000-262205 Japanese Unexamined Patent Publication No. 2017-35074

The subject of the present invention is to have a moist and chewy texture (hereinafter, also simply referred to as "moist and moist"), to have a sufficient volume and a fine internal phase, and to have a texture over time. The present invention relates to providing a crushed heat-treated wheat flour and a bakery food mix capable of producing a bakery food that is less likely to deteriorate, having excellent secondary processability, and efficiently producing the bakery food.

In the present invention, 100 parts by mass of wheat flour and 20 parts by mass or more and 55 parts by mass or less of water and / or steam at 70 ° C. or higher are combined to obtain a mixture, and the mixture is prepared at an atmospheric temperature of 80 ° C. or higher and 120 ° C. or lower. This is a method for producing crushed heat-treated wheat flour, which comprises a step of heating for seconds or more and 60 seconds or less to bring the temperature of the mixture to 80 ° C. or higher and 100 ° C. or lower, and then crushing the mixture.

Further, the present invention has a heat of gelatinization of 10 or more and 55 or less when the heat of gelatinization when untreated is 100.
When the gluten vitality when untreated is 100, it has a gluten vitality of 50 or more and 90 or less.
It is a pulverized heat-treated wheat flour having a particle size distribution of 90% by mass or more in which particles having a particle size of 400 μm or less and a viscosity of 1 Pa · s or more and 4 Pa · s or less when water is added to 500% by mass of the flour at 25 ° C.

Furthermore, the present invention provides a bakery food mix containing the pulverized heat-treated wheat flour. Further, in the present invention, with respect to 100 parts by mass of the total amount of the crushed heat-treated wheat flour and the non-heated wheat flour, 1 part by mass or more and 40 parts by mass or less of the crushed heat-treated wheat flour and 60 parts by mass or more and 99 parts by mass or less of the non-heated wheat flour. Provided is a method for producing a bakery food mix.

Hereinafter, the present invention will be described based on its preferred embodiment. In the present specification, the crushed heat-treated wheat flour refers to wheat flour that has been subjected to both crushing treatment and heat treatment.

First, the method for producing the pulverized heat-treated wheat flour of the present invention will be described. In the method for producing crushed heat-treated wheat flour of the present invention, 100 parts by mass of wheat flour and 20 parts by mass or more and 55 parts by mass or less of water and / or water vapor at 70 ° C. or higher are combined to obtain a mixture, and the mixture is 80 ° C. or higher and 120 parts by mass. It has a step of heating at an atmospheric temperature of ° C. or lower for 3 seconds or more and 60 seconds or less, setting the temperature of the mixture to 80 ° C. or higher and 100 ° C. or lower, and then pulverizing.

One of the features of the method for producing crushed heat-treated wheat flour of the present invention is that water and / or steam heated to a predetermined temperature or higher in advance is combined with wheat flour to obtain a mixture, and the mixture is heat-treated. Hereinafter, the process of obtaining a mixture by combining water and / or steam and wheat flour is also referred to as a mixing process. For example, Patent Document 3 describes that a mixture of water and wheat flour is heat-treated, but does not describe that water mixed with wheat flour is heat-treated in advance. On the other hand, in the present invention, by heat-treating a mixture of water and / or steam heated to a predetermined temperature or higher with wheat flour, α of starch in wheat flour is compared with the case of mixing with unheated water. There is an advantage that the conversion is significantly promoted. Specifically, the water added to the wheat flour is heated to 70 ° C. or higher, preferably 75 ° C. or higher, and more preferably 80 ° C. or higher. By setting the water temperature of the water mixed with the wheat flour to 70 ° C. or higher, the starch in the wheat flour was sufficiently pregelatinized, the moist and moist texture of the bakery food was excellent, and the change in the texture over time was suppressed. It becomes a thing. The water temperature referred to in the present specification is a water temperature under normal pressure, and the upper limit is usually 100 ° C.

In the present invention, when steam is used as the water to be added to the wheat flour, the temperature of the steam is, for example, 100 ° C. or higher and 150 ° C. or lower. It is preferable in terms of suppression and the like, and more preferably 110 ° C. or higher and 130 ° C. or lower.

In the mixing process, the mixture of wheat flour and water and / or steam does not have to be a homogeneous mixture, and may be in a mixed state. Further, in the present specification, the process of combining wheat flour with water and / or steam to obtain a mixture of wheat flour and water and / or steam does not require an operation for homogenization such as stirring. However, homogenization treatment such as stirring when obtaining a mixture of wheat flour and water and / or steam is not excluded from the present invention, and should be appropriately performed according to the required use and quality of the pulverized heat-treated wheat flour. Can be done. A mixture of wheat flour and water and / or steam may be obtained by adding water and / or steam to the flour, or may be obtained by adding wheat flour to water and / or steam, but the flour may be obtained. Adding water and / or steam is advantageous in terms of uniformity and convenience of mixing and stirring.

In the method for producing crushed heat-treated wheat flour of the present invention, the amount of water and / or steam mixed with the wheat flour in the above-mentioned mixing treatment is a predetermined amount. The amount of water and / or water vapor is the amount of water when only water is added, and the amount of water vapor when only water vapor is added, and water and water vapor are added. In the case, it is the sum of both. The amount of water and / or water vapor mixed with wheat flour needs to be 20 parts by mass or more and 55 parts by mass or less with respect to 100 parts by mass of wheat flour. When the amount of water added is 20 parts by mass or more, the starch in the wheat flour is sufficiently pregelatinized to obtain a moist and good texture, and the texture is maintained over time. On the other hand, when the content is 55 parts by mass or less, it is possible to suppress a decrease in stickiness during bread making due to heat alteration of the protein in the flour, which has an advantage of excellent workability. The amount of water and / or water vapor mixed with wheat flour is preferably 23 parts by mass or more and 50 parts by mass or less, more preferably 23 parts by mass or more and less than 50 parts by mass, and 25 parts by mass with respect to 100 parts by mass of wheat flour. It is particularly preferable that the amount is 45 parts by mass or more.

The water and / or water vapor (hereinafter, also referred to as "moisture") to be combined with the wheat flour may be only water or only water vapor, but the inclusion of water makes the starch more homogeneously gelatinized. It is preferable in that it can be used. When water and steam are used in combination, the proportion of water in the total amount of both is preferably 50% by mass or more and 95% by mass or less in terms of gelatinization of starch, and 65% by mass or more and 90% by mass or less. Is more preferable. A specific amount of water vapor can be obtained by converting all the water vapor into water vapor.

As described above, a mixture of water and / or steam at a predetermined temperature and wheat flour is heated at an ambient temperature of 80 ° C. or higher and 120 ° C. or lower for 3 seconds or longer and 60 seconds or shorter (hereinafter, this treatment is simply "heating". Also called "processing"). The "atmospheric temperature" here is the air temperature of the space around the mixture (wheat flour) to be heated, not the temperature of the mixture itself (the temperature of the mixture). When the ambient temperature is 80 ° C. or higher and the heating time is 3 seconds or longer, the temperature of the mixture can be easily set to 80 ° C. or higher, and the starch in the wheat flour can be sufficiently pregelatinized. Further, when the ambient temperature is 120 ° C. or lower and the heating time is 60 seconds or less, the temperature of the mixture can be easily set to 100 ° C. or lower. From these points, the heating time is preferably 4 seconds or more and 30 seconds or less. Further, preferably, the ambient temperature is 92 ° C. or higher and 110 ° C. or lower. In the present invention, mixing of wheat flour and water and heating may be performed at the same time, or heating may be performed after mixing. For example, by putting the flour and the water into the container in which the internal atmosphere has been heated in advance, the flour and the water can be mixed at the same time as the heating. In that case, the start of the heating time is the time when the flour and water are put into the container.

One of the features of the method for producing crushed heat-treated wheat flour of the present invention is that the temperature of the mixture is set to 80 ° C. or higher and 100 ° C. or lower in the heat treatment. When the temperature of the mixture is 80 ° C. or higher, the starch in the wheat flour is sufficiently pregelatinized, and a moist, moist and good texture can be obtained. Further, when the temperature is 100 ° C. or lower, a moist and good texture can be obtained, and a bakery food having excellent workability, appearance (volume), and internal phase can be obtained. From these points, the temperature of the mixture is preferably 83 ° C. or higher and 98 ° C. or lower, and more preferably 85 ° C. or higher and 95 ° C. or lower. In the method for producing pulverized heat-treated wheat flour of the present invention, the temperature of the mixture may reach 80 ° C. or higher and 100 ° C. or lower even once during the heat treatment. For example, the temperature of the mixture can be measured at the completion of the heat treatment. As described above, if the temperature is 80 ° C. or higher and 100 ° C. or lower even once during the heat treatment, the temperature of the mixture at which the heat treatment is completed is 80 ° C. or higher and 100 ° C. or higher. It may be outside the range of ° C or lower. In order to keep the temperature of the mixture within the above range, the temperature and amount of water to be combined with the flour in the mixing treatment should be within the above range, and the time from the time when the flour and the water are mixed to the time when the heat treatment is started. And further, the atmospheric temperature and the heating time in the heat treatment may be adjusted within the above ranges. It is preferable that the mixing of the wheat flour and the water at a predetermined temperature and the heat treatment are continuously performed in order to keep the temperature of the mixture at the completion of heating within the range described later. "Continuous" means, for example, that the mixing of wheat flour and water at a predetermined temperature and the start of heating are performed within a few seconds, and the wheat flour and water are put into the above-mentioned containers in which the internal atmosphere has been heated in advance. Including the case of When measuring the temperature of the above-mentioned mixture in the heat treatment apparatus, for example, when using an apparatus for heating the contents while transferring the contents from the inlet to the outlet in the container by an internal extruder, the temperature of the mixture is used. Can be the temperature of the mixture at the outlet.

The heat treatment according to the present invention is not particularly limited and can be carried out using a known heating device, but preferably, a device for performing the heat treatment by adding water and / or steam in order to gelatinize the starch in the wheat flour. Can be used. The heat treatment can be carried out using a known heating device such as an autoclave or a steam oven. As an example of the heat treatment according to the present invention, there is a treatment in which wheat flour and water and / or steam are sealed in an airtight container that can be heated with an aluminum pouch or the like, or a heat jacket or the like, and heated under pressure. Prior to the introduction of flour and water and / or steam, the internal atmosphere of the closed container may be preheated to a desired temperature. Further, a mechanism for appropriately stirring may be provided inside the closed container. Further, the pressurization may be performed by heated steam in a closed container. Further, as another example of the heat treatment according to the present invention, wheat flour and water are introduced into a closed container, and the mixture is stirred as necessary, at the same time as the introduction or before or after the introduction (preferably). At the same time as the introduction or before the introduction), a treatment of introducing saturated steam into the container and heating under pressure can be mentioned (in this case, the amount of saturated steam is included in the amount of steam added to the flour. ). These processes can be carried out using, for example, a uniaxial or biaxial extruder. In these cases, the water vapor introduced into the container comes into direct contact with the wheat flour, so such treatment is a heat treatment in which the water vapor comes into direct contact with the wheat flour.

Examples of the flour used as a raw material for the crushed heat-treated flour of the present invention include strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour, etc., and one of these is used alone or in combination of two or more. be able to. In particular, as the raw material of the crushed heat-treated wheat flour of the present invention, wheat flour obtained by milling domestic (Japanese) wheat (hereinafter, also referred to as “domestic wheat flour”) is preferable. As can be seen by comparing the texture evaluations of Examples 21 to 23 described later with those of other Examples, in the present invention, by using domestic wheat flour as a raw material, a moist and chewy texture is particularly excellent. The quality of wheat changes greatly due to the influence of the soil and climate in which it is cultivated, and even if the same variety of wheat is produced in different regions, the quality will differ. It is considered that the above evaluation results are different because there is a difference in quality between domestic wheat and foreign wheat.

As the wheat used as a raw material for the domestic wheat flour used in the present invention, both existing domestic wheat varieties and wheat varieties derived from them (wheat varieties produced by breeding existing domestic wheat varieties) are used. be able to. In the present invention, one kind of domestic wheat flour made from a wheat variety selected from the group consisting of existing domestic wheat varieties and derivative varieties thereof can be used alone or in combination of two or more kinds.

Examples of the existing domestic wheat varieties include the following as wheat varieties registered in Japan to date.
Aoba no Koi, Akitakko, Abukumawase, Aya Hikari, Iwaino Daichi, Kitakami Wheat, Kita Sachiho, Kitano Kaori, Kita Honami, Kitamoe, Kinu Akari, Kinu Azuma, Kinuiroha, Kinu Wave, Kinuhime, Koyuki Wheat, Sato no Sora, Sanuki Dream 2000, Sanuki no Yume 2009, Shunyo, Shirasagi Wheat, Shirane Wheat, Shirogane Wheat, Setorara, Taisetsu Wheat, Takune Wheat, Double No. 8, Tamaizumi, Chikugoizumi, Chikushi W2, Chihoku Wheat, Tsurukichi, Tsurupikari Nishinokaori, Nishihonami, Nenorigoshi, Nebarigoshi, Hanamante, Haruibu, Harukirari, Haruhi no So, Haruyutaka, Hareibuki, Hareyutaka, Bandouwase, Fuusetsu, Fukuakari, Fukusayaka, Fukuharu, Fukuhonoka, Hokushin , Yuki Haruka, Yume Akari, Yume Asahi, Yume Kaori, Yume Kirari, Yume Shihou, Yume Seiki, Yumechi Kara, Galactic Power, Kaiku No. 21, Spring Brightness, Haruyo Koi, Nagasaki W2, Tokai 103, Tokai 104, Higashiyama No. 42, Norin No. 61, Fukui Prefectural University No. 3, Tone No. 3, Double No. 8, Minamino Kaori.

Domestic wheat varieties are strong as low-strength type (sometimes called "low-strength flour") or medium-strength type (sometimes called "medium-strength flour") from the viewpoint of variety characteristics and milling properties. It is roughly divided into systems (sometimes called "strong flour"). The wheat used as a raw material for the domestic wheat flour used in the present invention is preferably medium-strength or strong-based. Wheat flour of strong domestic wheat varieties usually has a protein content of 10.5 to 14% by mass, and wheat flour of medium-strength domestic wheat varieties usually has a protein content of 8.0 to 10.5% by mass. The protein content referred to here can be measured as the total crude protein content in the gluten vitality measurement described later. Among the above-mentioned domestic wheat varieties, those preferably used in the present invention are at least one selected from Yumechi, Haruyutaka, Haruyo Koi, Kitahonami, Chikugoizumi and derivative varieties of these varieties. It is preferable in that it gives a moist and good texture to the obtained bakery food. Among the domestic wheat cultivars in 2016, Kitahonami accounted for 43% of the total domestic wheat acreage, Haruyo Koi 6%, Yumechi 6%, Chikugoizumi 6%, etc. It is a typical variety of wheat.

In the present invention, the proportion of wheat flour of domestic wheat varieties in the wheat flour used as the raw material of the pulverized heat-treated wheat flour is preferably 30% by mass or more, preferably 50% by mass or more, from the viewpoint of improving the texture described above. Is more preferable, and is particularly preferably 70% by mass or more, and may be 100% by mass. Further, even when foreign wheat flour is used as the raw material of the pulverized heat-treated wheat flour, it is preferable to use a medium-strength type or a strong type as the foreign wheat flour. Wheat flour of strong foreign wheat varieties usually has a protein content of 10.5 to 14% by mass, and wheat flour of medium-strength foreign wheat varieties usually has a protein content of 8.0 to 10.5% by mass.

In the method for producing crushed heat-treated wheat flour of the present invention, a mixture containing wheat flour and heated water is heat-treated as described above, and then the obtained heat-treated wheat flour is crushed. In the present invention, it is preferable that after the heat treatment, the heated mixture is pulverized without going through a granulation step. The granulation step refers to a step of turning the heated mixture into particles to form dough particles. Examples of the granulation step include a granulation step using an extrusion granulator, a mixing granulator, and the like. Further, after stretching the heated mixture with two rolls, the stretched dough is cut and granulated, or when a kneader is used for the above-mentioned heat treatment, the mixture extruded from the kneader is cut into small pieces. Then, there is a step of granulating. The particle size of the dough particles is preferably 1 mm to 50 mm, preferably 5 mm to 20 mm. In the present invention, the heated mixture is pulverized without going through the granulation step, which has the advantages of shortening the production time and saving the space of the production equipment.

When crushing the heat-treated wheat flour obtained by the heat treatment, the crushing method is not particularly limited and a known method can be used. For example, roll type crushing, impact type crushing, airflow type crushing, pin mill type crushing and the like can be used. Of these, pin mill type crushing or airflow type crushing can be preferably used. The pulverization is preferably performed to a particle size of the pulverized heat-treated wheat flour of the present invention described later, specifically, a particle size in which the proportion of particles of 400 μm or less is 90% by mass or more, and 91.5% by mass or more. More preferably, it is 93% by mass or more.

In the present invention, the heat-treated wheat flour may be subjected to a drying treatment prior to crushing the heat-treated wheat flour. As described above, since the heat-treated wheat flour is usually in a wet state, the pulverization treatment can be performed more appropriately by drying it before pulverization. The drying treatment can be carried out by known methods such as shelf drying, hot air drying, and fluidized bed drying. Moreover, you may perform drying at the same time as pulverization. When the heat-treated wheat flour is not dried before pulverization, it is preferable to dry it after pulverization to improve the storage stability. The drying temperature at the time of drying is preferably more than 100 ° C. and 170 ° C. or lower, preferably from the viewpoint of shortening the drying time and workability of bread making using heat-treated powder, more preferably 105 ° C. or higher and 170 ° C. or lower, 120. The temperature of ° C. or higher and 150 ° C. or lower is particularly preferable.

Next, the pulverized heat-treated wheat flour of the present invention will be described. The pulverized heat-treated wheat flour of the present invention has a gelatinization heat of 10 or more and 55 or less when the gelatinization heat when untreated is 100, and 50 or more and 90 when the gluten vitality when untreated is 100. Particles having the following gluten vitality and a particle size of 400 μm or less have a particle size distribution of 90% by mass or more, and the viscosity when hydrated to 500% by mass with respect to flour at 25 ° C. is 1 Pa · s or more and 4 Pa · s or less. Is.

The crushed heat-treated wheat flour of the present invention has excellent water absorption and swelling property when the gelatinization heat is 55 or less, and has a good chewy texture when breads are prepared. On the other hand, when the heat of gelatinization is 10 or more, when breads are prepared, the stickiness of the dough is suppressed, the moist and chewy texture is improved, and the workability is improved. From these points, the heat of gelatinization is preferably 13 or more and 50 or less, and more preferably 15 or more and 47 or less.

The crushed heat-treated wheat flour of the present invention has a gelatinization heat of 90 or less when the gluten vitality is untreated, so that a moist and moist texture can be obtained in the obtained bakery food. When the heat of gelatinization when the gluten vitality is untreated is 50 or more, for example, the volume of breads obtained by using the gluten vitality is increased, the internal phase is finer, and the bread is moist. The chewy texture is good. From this viewpoint, the gluten vitality is preferably 55 or more and 85 or less, and more preferably 60 or more and 80 or less.

The crushed heat-treated wheat flour of the present invention has a viscosity of 1 Pa · s or more, which improves water absorption and swelling property in the wheat flour. Excellent feeling. Further, when the viscosity is 4 Pa · s or less, the disintegration of starch granules is suppressed, the dough is not sticky, water separation can be delayed, the volume after baking can be increased, and a fine internal phase can be obtained. Moreover, it has an excellent moist and chewy texture. On the other hand, from these viewpoints, the pulverized heat-treated wheat flour of the present invention preferably has a viscosity of 1.1 Pa · s or more and 3.7 Pa · s or less, and 1.2 Pa · s or more and 3.5 Pa · s or less. Is more preferable.

In the crushed heat-treated wheat flour of the present invention, the proportion of particles having a particle size of 400 μm or less is 90% by mass or more, so that the flour quickly dissolves in water when preparing dough for breads, for example, and the dough is less sticky. In addition, the texture after baking is excellent and the roughness can be suppressed. From these points, the particles having a particle size of 400 μm or less in the pulverized heat-treated wheat flour of the present invention are more preferably 91.5% by mass or more, and further preferably 93% by mass or more.

The crushed heat-treated wheat flour having the above-mentioned heat of gelatinization, gluten vitality, particle size and viscosity within the above ranges is suitably produced by the above-mentioned method for producing crushed heat-treated wheat flour of the present invention.

The heat of gelatinization, gluten vitality, particle size, and viscosity in the present invention are measured as follows. Hereinafter, the untreated flour refers to wheat flour obtained by milling wheat of the same brand as the crushed heat-treated wheat flour to be measured and before heat treatment.
<< Measurement of gelatinization heat >>
Using a differential scanning calorimeter (manufactured by Seiko Co., Ltd.), an aluminum capsule in which 4 times the amount of distilled water was added to the amount of dry matter in the crushed heat-treated wheat flour and an aluminum capsule in which only the same amount of distilled water was added were used as a comparative control. The temperature is raised from 25 ° C. to 140 ° C. at 5 ° C. per minute, and the difference in endothermic energy from the control is measured. The endothermic energy generated when gelatinized is expressed as the heat of gelatinization (J / g) per 1 g of dry matter. The relative value of the heat of gelatinization thus obtained when the heat of gelatinization of the untreated flour is 100 is taken as the heat of gelatinization of the pulverized heat-treated wheat flour.

《Measurement of gluten vitality》
(1) Measurement of soluble crude protein content of wheat flour:
(A) Weigh 2 g of the sample (flour) into a 100 mL beaker.
(B) Add 40 mL of 0.05N acetic acid to the beaker and stir at room temperature for 60 minutes to prepare a suspension.
(C) The suspension obtained in (b) above is transferred to a centrifuge tube, centrifuged at 5000 rpm for 5 minutes, and then filtered using a filter paper to collect the filtrate.
(D) The beaker used above is washed with 40 mL of 0.05N acetic acid, the washing liquid is transferred to a centrifuge tube, centrifuged at 5000 rpm for 5 minutes, and then filtered using a filter paper to collect the filtrate.
(E) The filtrates collected in (c) and (d) above are combined and scalpel-up to 100 mL.
(F) 25 mL of the liquid obtained in (e) above was put into a Kjeldahl tube of Keltec Auto System of Ticator (Sweden) with a whole pipette, and a decomposition accelerator (“Keltab C” manufactured by Nippon General Co., Ltd .; sulfuric acid). Add 1 tablet of potassium: copper sulfate = 9: 1 (mass ratio) and 15 mL of concentrated sulfuric acid.
(G) Using the Keltec decomposition furnace (DIGESTION SYSTEM 20 1015 type) incorporated in the above-mentioned Keltec auto system, dial 4 is used for 1-hour disassembly processing, and dial 9 or 10 is used for 1-hour disassembly processing. After this decomposition treatment, the decomposition treatment was continuously and automatically performed using the Keltec distillation titration system (KJELTEC AUTO 1030 type) incorporated in the same Keltec auto system. The liquid is distilled and titrated (0.1N sulfuric acid is used for titration), and the soluble crude protein content of the sample (wheat flour) is determined by the following formula.
(Number 1)
Soluble crude protein content (%) = 0.14 x (TB) x F x N x (100 / S) x (1/25)
During the ceremony
T = 0.1 amount of sulfuric acid required for titration (mL)
B = 0.1 amount of sulfuric acid required for blank titration (mL)
F = Titer of 0.1 specified sulfuric acid used for titration (measured at the time of use or use a commercially available product with a titer indication)
N = Nitrogen protein conversion factor (5.70)
S = Weighing amount of sample (g)

(2) Measurement of total crude protein content of wheat flour:
(A) 0.5 g of the sample (flour) was precisely weighed and placed in the Kjeldahl tube of the Kjeldahl Auto System manufactured by Ticker Co., Ltd., which was used in the above (1). Add 1 tablet of the same decomposition accelerator and 5 mL of concentrated sulfuric acid as used.
(B) Using the same Keltec auto system Keltec decomposition furnace used in (1) above, the disassembly process was performed with dial 9 or 10 for 1 hour, and then the disassembly process was followed by continuous and automatic. The same Keltec distillation titration system used in (1) above, which is incorporated in the same Keltec auto system, is used to distill and titrate the liquid subjected to the decomposition treatment described above (0 for titration). 1. Use the specified sulfuric acid), and calculate the total crude protein content of the sample (wheat flour) by the following formula.
(Number 2)
Total crude protein content (%) = (0.14 x T x F x N) / S
During the ceremony
T = 0.1 amount of sulfuric acid required for titration (mL)
F = Titer of 0.1 specified sulfuric acid used for titration (measured at the time of use)
N = Nitrogen protein conversion factor (5.70)
S = Weighing amount of sample (g)

(3) Calculation of gluten vitality:
From the soluble crude protein content of the sample (wheat flour) obtained in (1) above and the total crude protein content of the sample (wheat flour) obtained in (2) above, the gluten vitality of the sample (wheat flour) is determined by the following mathematical formula. The relative value when the value of the untreated flour of the gluten vitality thus obtained is 100 is taken as the gluten vitality of the pulverized heat-treated wheat flour.
(Number 3)
Gluten vitality (%) = (soluble crude protein content / total crude protein content) x 100

《Measurement of viscosity》
(1) Preparation of batter 500 mL of water at 25 ° C. is poured into a bowl (manufactured by Hobart), and 100 g of crushed heat-treated wheat flour (moisture content is in the range of 8.0% by mass to 15.0% by mass) is put therein. The mixture is appropriately stirred with a wire whip (manufactured by Hobert), and after the powder and water are mixed, the mixture is stirred with a mixer (manufactured by Hobert) for 1st = 30 seconds and 2nd = 240 seconds.
(2) Measurement method Using a BM type viscometer, measure the viscosity at 25 ° C. 10 minutes after stirring with a mixer.

《Measurement of particle size》
Sift 500 g of flour for 60 seconds using a sieve with a 400 μm opening. Weigh the flour remaining on the test sieve and divide by 500 g. The room temperature at the time of measurement is 25 ° C, and the humidity is 70 ° C. The water content of wheat flour at the time of particle size measurement shall be in the range of 8.0% by mass to 15.0% by mass. The water content can be measured by the heat drying method.

The crushed heat-treated wheat flour of the present invention can be secondarily processed and used for various food uses, and bakery foods are a typical use. The bakery food referred to in the present invention is made by baking and steaming a fermented or non-fermented dough obtained by using flour as a main raw material and adding auxiliary materials such as yeast, leavening agent, water, salt and sugar as necessary. , A food obtained by heat treatment such as frying. Examples of bakery foods to which the present invention can be applied include breads and confectioneries. Examples of breads include bread, French bread, bread rolls, koppe bread, croissants, and pizza. Examples of confectionery include donuts, dorayaki, sponge cakes, butter cakes, pancakes, pancakes, muffins, cookies and the like.

The crushed heat-treated wheat flour of the present invention can be used as a raw material for a bakery food mix.
The bakery food mix of the present invention contains the pulverized heat-treated wheat flour obtained by the method for producing the pulverized heat-treated wheat flour of the present invention or the pulverized heat-treated wheat flour of the present invention. By using the crushed heat-treated wheat flour obtained by the method for producing crushed heat-treated wheat flour of the present invention or the crushed heat-treated wheat flour of the present invention, the present inventor has a moist and chewy texture, and has a sufficient volume and texture. It has been found that a bakery food having a fine internal phase and in which the texture is less likely to deteriorate over time can be obtained. However, there are various physical properties and properties of the crushed heat-treated wheat flour obtained by the method for producing the crushed heat-treated wheat flour of the present invention, and it is necessary to develop from the method for specifying the physical properties to clarify all of them and file an application. Therefore, long-term research is required, which is practically impossible in the field of foods with short product life. Therefore, in the present application, it is defined as the composition of the bakery food mix to contain the crushed heat-treated wheat flour obtained by the method for producing the crushed heat-treated wheat flour of the present invention. As described above, at the time of filing, there was a situation in which it was impossible or almost impractical to directly identify the product by its structure or characteristics other than what is described in the present specification.

The bakery food mix of the present invention may contain non-heat-treated wheat flour in addition to the crushed heat-treated wheat flour obtained by the method for producing crushed heat-treated wheat flour of the present invention or the crushed heat-treated wheat flour of the present invention. It is preferable in that it is easy to improve the appearance and the internal phase. As the non-heat-treated wheat flour, untreated wheat flour that has not been heat-treated can be used, and examples thereof include strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour, and one of these alone or two. The above can be used in combination. As the non-heat-treated wheat flour, wheat flour made from either foreign or domestic wheat can be used. In particular, when domestic wheat flour is used as the raw material for the pulverized heat-treated wheat flour, it is preferable to use wheat flour made from foreign wheat as the non-heat-treated wheat flour in terms of availability.

When the bakery food mix of the present invention contains non-heat-treated wheat flour, the blending amount of the crushed heat-treated wheat flour is preferably 1 part by mass or more and 40 parts by mass or less based on 100 parts by mass of the total of the crushed heat-treated wheat flour and the non-heat-treated wheat flour. .. By setting the blending amount of the pulverized heat-treated wheat flour to 1 part by mass or more, it becomes easier to obtain the effect of improving the texture in the bakery food. By setting the blending amount of the crushed heat-treated wheat flour to 40 parts by mass or less, the confectionery and bread making properties are improved. From these viewpoints, the blending amount of the crushed heat-treated wheat flour in the bakery food mix is 100 parts by mass in total of the crushed heat-treated wheat flour and the non-heat-treated wheat flour, and the blending amount of the crushed heat-treated wheat flour is 5 parts by mass or more and 40 parts by mass or less. It is more preferable that the amount is 10 parts by mass or more and 40 parts by mass or less.

In the bakery food mix of the present invention, in a total of 100 parts by mass of crushed heat-treated wheat flour and non-heat-treated wheat flour, the blending amount of the non-heated wheat flour is highly effective in improving workability, texture, appearance, and internal phase. , 60 parts by mass or more and 99 parts by mass or less, more preferably 65 parts by mass or more and 95 parts by mass or less, and further preferably 70 parts by mass or more and 90 parts by mass or less.
Further, the ratio of the total amount of the pulverized heat-treated wheat flour and the non-heat-treated wheat flour in the bakery food mix is preferably 50% by mass or more, more preferably 55% by mass or more, and particularly preferably 60% by mass or more. In particular, the above amount is preferable in general bread applications because it has a high effect of improving workability, texture, appearance, and internal phase.

The bakery food mix may contain ingredients other than the above-mentioned crushed heat-treated wheat flour and non-heat-treated wheat flour. For example, flour other than wheat flour such as rye flour, barley flour, buckwheat flour, rice flour, bean flour, corn flour; horse bell starch, corn starch, waxy starch, wheat starch, and pregelatinization, etherification, esterification, cross-linking, Processed starch that has been treated with oxidation, etc .; swelling agents or yeasts such as sodium hydrogen carbonate, baking powder, ammonium carbonate, ammonium hydrogen carbonate, ammonium chloride; fats and oils such as salad oil; sugars such as sugar; whole eggs, egg whites, egg yolks Eggs such as: milk, non-fat dry powder, butter and other dairy products; salts such as salt; emulsifiers, thickeners, acidulants, fragrances, spices, coloring agents, fruit juices, fruits, vitamins, etc. One type can be used alone or two or more types can be used in combination. These other components may be mixed together at the time of mixing the crushed heat-treated wheat flour and the non-heat-treated wheat flour, may be mixed in advance with one of the crushed heat-treated wheat flour and the non-heat-treated wheat flour, or the crushed heat-treated wheat flour. And non-heat-treated wheat flour may be mixed and then further mixed.

Although the present invention has been described above based on its preferred embodiment, it is possible to combine the preferred configuration described in the above or the following examples with any other preferred configuration described above or below. It should be noted that the preferred configuration referred to here can be combined with any stage, regardless of any stage such as more preferable, particularly preferable, or the like.

Examples will be given to specifically explain the present invention, but the present invention is not limited to the following examples.

(Examples 1 to 23, Comparative Examples 1 to 8)
A closed container equipped with a heat jacket and a uniaxial extruder was heated to the atmospheric temperature shown in Table 1 in advance. Specifically, a closed container was heated from the outside by a heat jacket using steam as a heat source, and the ambient temperature inside the container was brought to the temperature shown in Table 1.
Then, wheat flour obtained by milling the wheat varieties and brands listed in Table 1 was prepared. Water and steam heated to the predetermined temperature shown in Table 1 were prepared in the amounts shown in Table 1. Wheat flour and the heated water and / or steam are mixed in the closed container, heated in the closed container set to the predetermined atmospheric temperature for a predetermined time as shown in Table 1, and then the closed container. Ejected from. The temperature of the mixture at the completion of heating (the temperature of the mixture at the outlet of the closed container) was the temperature shown in Table 1. The mixture after the heat treatment was dried at 130 ° C. by shelf drying without going through the granulation step, and then the crushed heat-treated wheat flour obtained by the pin mill was crushed to the particle size shown in Table 1, and the mixture particles were used as the crushed heat-treated wheat flour. Recovered. The particle size of the obtained crushed heat-treated wheat flour, the heat of gelatinization (heat ratio of gelatinization) when the heat of gelatinization when untreated is 100, and the gluten vitality (gluten) when the gluten vitality when untreated is 100. Vitality ratio) and the viscosity when water was added to 500% by mass of flour at 25 ° C. were measured by the above methods. The inside of the container was heated under pressure by the water and steam used above.

(Comparative Example 9)
Heat-treated wheat flour was obtained in the same manner as in Example 18 except that crushing was not performed after the heat treatment, and the grain size, the heat of gelatinization (heat ratio of gelatinization) when the heat of gelatinization when untreated was 100, and the untreated. The gluten vitality (gluten vitality ratio) when the gluten vitality at the time of 100 was set to 100, and the viscosity when water was added to 500% by mass of flour at 25 ° C. were measured by the above methods.

(Comparative Example 10)
The wheat flour obtained by milling the wheat varieties shown in Table 1 is crushed as it is with a pin mill, and the grain size, the heat of gelatinization (heat ratio of gelatinization) when the heat of gelatinization when untreated is 100, and the heat of gelatinization when not treated. The gluten vitality (gluten vitality ratio) when the gluten vitality was set to 100, and the viscosity when water was added to 500% by mass of the flour at 25 ° C. were measured by the above methods.

(Test Example 1)
Using the crushed heat-treated wheat flours of Examples 1 to 23 and Comparative Examples 1 to 8 and the treated wheat flours of Comparative Examples 9 and 10, bread, which is a kind of bakery food, was produced by the following method. After allowing the obtained bread to stand at room temperature (25 ° C.) for 1 day, the texture and appearance of the obtained bread were evaluated by 10 specialized panelists based on the following evaluation criteria. In addition, 10 specialized panelists also evaluated the workability during bread production, and the texture of the obtained bread after being allowed to stand at room temperature (25 ° C) for 3 days was also evaluated according to the following evaluation criteria. We also had them evaluate based on this. Table 1 shows the average of the evaluation points of each panelist.

(Bread manufacturing method)
In a mixing bowl of a commercially available baker's mixer (Dalton Co., Ltd., universal mixer model 5DM-03-r), 320 g of wheat flour obtained by milling 1 CW of wheat, 80 g of crushed heat-treated wheat flour or treated wheat flour to be evaluated, and 8 g of salt. , 32 g of sugar, 9.2 g of raw yeast (“Oriental yeast” manufactured by Oriental yeast industry), 0.4 g of yeast food (“C yeast food” manufactured by Oriental yeast industry), and an appropriate amount of water were added. A mixing step was carried out to prepare bread dough. Specifically, after mixing at low speed for 4 minutes, mixing was performed at high speed for 2 minutes, and then 16 g of fats and oils were added and mixed at low speed for 4 minutes, and then mixed at high speed for 1 minute (kneading). Temperature 27 ° C). The bread dough thus obtained is fermented for 1 hour under the conditions of a temperature of 27 ° C. and a relative humidity of 75%, then divided into 450 g and rolled, and after a bench time of 30 minutes, the bread dough is made into a stick shape into a bread shape. Stuffed. Then, a loaf (at a temperature of 38 ° C. and a relative humidity of 85%) was performed for 60 minutes, and then baked at a temperature of 200 ° C. for 30 minutes to obtain bread.

(Evaluation criteria for workability during bread production)
5 points: The bread dough is not sticky throughout the entire bread manufacturing process, and the suitability for secondary processing is good.
4 points: The bread dough becomes sticky in a part of the bread manufacturing process, but there is no problem in the secondary processing.
3 points: The bread dough becomes sticky throughout the entire bread manufacturing process, but there is no problem with secondary processing.
2 points: The bread dough becomes sticky throughout the entire bread manufacturing process, and secondary processing is difficult unless special attention is paid to the handling of the bread dough.
1 point: The bread dough is very sticky throughout the entire bread manufacturing process, making secondary processing difficult.

(Evaluation criteria for the texture of bread)
5 points: The whole has a sufficiently moist and chewy texture, and the taste and texture are good.
4 points: Although it may lack a moist or soft texture, it has a moist and chewy texture as a whole, and there is no problem with the taste and texture.
3 points: A little moist and firm feeling is felt.
2 points: There is little moistness or firmness as a whole, and it is partially dry.
1 point: The texture is too soft or dry as a whole, and the taste and texture are poor.

(Evaluation criteria for the appearance (volume) of bread)
5 points: The volume is very large and good.
4 points: The volume is large and good.
3 points: The volume is slightly large.
2 points: The volume is a little small and defective.
1 point: The volume is small and defective.

(Evaluation criteria for the internal phase of bread)
5 points: The texture of the internal phase is very fine and good.
4 points: The texture is fine and good.
3 points: There is some fineness.
2 points: The texture is slightly rough and defective.
1 point: The texture is rough and defective.

As shown in Table 1, in each example in which the production method of the present invention was carried out to satisfy a specific heat of gelatinization, gluten vitality, particle size distribution and viscosity, workability, moist and chewy texture, voluminous appearance, and fine texture Suppression of deterioration of the internal phase and texture over time has been realized. On the other hand, Comparative Examples 1 and 2 in which the amount of water in the mixing treatment was less than 20 parts by mass or more than 55 parts by mass with respect to 100 parts by mass of wheat flour, and Comparative Examples 3 and 4 in which the temperature of water in the mixing treatment was less than 70 ° C. Comparative Examples 5 to 7 in which the temperature of the mixture at the completion of heating was less than 80 ° C. or more than 100 ° C. or the heating time was less than 3 seconds or more than 60 seconds, Comparative Example 9 without pulverization, heat treatment was performed. It can be seen that Comparative Example 10 which did not exist is outside the range of heat of gelatinization, gluten vitality, particle size distribution or viscosity of the present invention, and is inferior in any one of workability, texture, appearance and internal phase.

(Test Example 2)
In Test Example 1, the crushed heat-treated wheat flour obtained in Example 2 or 6 was used as the crushed heat-treated wheat flour to be evaluated, and the blending amount of this and the strong flour (wheat flour obtained by milling 1 CW of wheat) as the non-heat-treated wheat flour is shown in Table 2. Bread was produced by the above (method for producing bread) by appropriately changing the amount to the above-mentioned predetermined amount. The obtained bread was allowed to stand at room temperature (25 ° C.) for 1 day. The workability, texture, appearance (volume), and internal phase of bread during bread production were evaluated by 10 specialized panelists based on the same evaluation criteria as in Test Example 1. The results are shown in Table 2.

As shown in Table 2, out of a total of 100 parts by mass of the crushed heat-treated wheat flour and the non-heat-treated wheat flour, the bakery food mix of each of the production examples containing the crushed heat-treated wheat flour in an amount of 1 to 40 parts by mass has workability, texture, and so on. It can be seen that both the appearance and the internal phase are excellent.

According to the crushed heat-treated wheat flour produced by the production method of the present invention, the crushed heat-treated wheat flour of the present invention, and the bakery food mix using them, the texture is moist and chewy, and the texture is sufficient. A bakery food that has a fine internal phase and is less likely to deteriorate over time can be obtained. Further, the crushed heat-treated wheat flour produced by the production method of the present invention, the crushed heat-treated wheat flour of the present invention, and the bakery food mix using them are excellent in secondary processing suitability, so that the dough becomes sticky in the manufacturing process. It is less likely to occur, has excellent workability, and can efficiently produce the bakery food.

Claims

A mixture of 100 parts by mass of wheat flour and 20 parts by mass or more and 55 parts by mass or less of water and / or steam at 70 ° C. or higher is obtained, and the mixture is subjected to an atmospheric temperature of 80 ° C. or higher and 120 ° C. or lower for 3 seconds or longer and 60 seconds. A method for producing crushed heat-treated wheat flour, which comprises a step of heating to bring the temperature of the mixture to 80 ° C. or higher and 100 ° C. or lower, and then crushing the mixture.
The method for producing crushed heat-treated wheat flour according to claim 1, wherein the heated mixture is pulverized without going through a granulation step.
The production method according to claim 1 or 2, wherein the wheat flour is a wheat flour obtained by milling domestic wheat flour.
The production method according to any one of claims 1 to 3, wherein the pulverized heat-treated wheat flour is adjusted to a particle size distribution in which particles having a particle size of 400 μm or less are 90% by mass or more by the pulverization step.
When the heat of gelatinization when untreated is 100, it has a heat of gelatinization of 10 or more and 55 or less.
When the gluten vitality when untreated is 100, it has a gluten vitality of 50 or more and 90 or less.
A pulverized heat-treated wheat flour having a particle size distribution in which particles having a particle size of 400 μm or less are 90% by mass or more, and a viscosity of 1 Pa · s or more and 4 Pa · s or less when water is added to 500% by mass of flour at 25 ° C.
A bakery food mix containing the crushed heat-treated wheat flour produced by the production method according to any one of claims 1 to 4 or the crushed heat-treated wheat flour according to claim 5.
Further, it contains non-heat-treated wheat flour, and the amount of crushed heat-treated wheat flour is 1 part by mass or more and 40 parts by mass or less, and the amount of non-heat-treated wheat flour is 60 parts by mass with respect to 100 parts by mass of the total amount of crushed heat-treated wheat flour and non-heat-treated wheat flour. The bakery food mix according to claim 6, wherein the amount is equal to or more than 99 parts by mass.
A step of mixing the crushed heat-treated wheat flour produced by the production method according to any one of claims 1 to 4 or the crushed heat-treated wheat flour according to claim 5 with non-heat-treated wheat flour, and the mixing ratio is crushed. A mix for bakery foods, wherein the total amount of the heat-treated wheat flour and the non-heat-treated wheat flour is 100 parts by mass, the crushed heat-treated wheat flour is 1 part by mass or more and 40 parts by mass or less, and the non-heat-treated wheat flour is 60 parts by mass or more and 99 parts by mass or less. Production method.