Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D10/00—Batters, dough or mixtures before baking
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
  • A21D13/02—Products made from whole meal; Products containing bran or rough-ground grain
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • 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
  • A21D2/36—Vegetable material
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
  • A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
  • A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres

Definitions

• the present invention relates to cake mixes containing wheat bran.
• wheat bran which is rich in nutrients such as dietary fiber, vitamins and minerals
• wheat bran has a hard texture and is difficult to grind, the particles tend to be relatively large, and it has a characteristic grain odor.
• problems such as the presence of bitterness and acridity, and a strong unpleasant odor.
• dough prepared by adding water to a bakery food mix containing wheat bran tends to have poor fire escape during baking and insufficient swelling due to the influence of water absorption by wheat bran.
• the resulting bakery food has problems such as lack of volume and tends to be undercooked and crunchy in texture.
• Patent Document 1 describes a method for producing wheat bran that does not have a rough texture and is excellent in storage stability, including the steps of defatting wheat bran, roasting it, and pulverizing it.
• a method for producing wheat bran of a reference example different from such a method wheat bran derived from Australian Standard White (hereinafter also referred to as "ASW") wheat is cooked to 0 using a cooker. After steaming at 5 kg/cm 2 for 4 minutes, dry heat treatment at 98 to 100 ° C. for 8 to 10 minutes, and further pulverizing. It is said that when used in pancakes and the like, it is possible to eliminate the feeling of roughness when using those having a diameter of about 40 ⁇ m or less ([0017] to [0021] of Patent Document 1).
• Patent Document 2 when a wheat flour composition obtained by adding bran derived from white wheat to wheat flour derived from red wheat is used as a raw material, delicious bread excellent in flavor, texture, appearance, etc. despite containing a large amount of bran is produced. ASW is mentioned as a specific example of white wheat. Patent Document 2 specifically describes consideration of the grain size of the bran used in the invention described in the document, but does not describe heat treatment.
• Patent Document 3 describes a method for producing wheat bran that has a reduced bran odor and a good appearance when added to food.
• Western White hereinafter referred to as "WW ) is described as one of the characteristics.
• Patent Document 3 describes that the quality of sponge cakes produced from WW-derived wheat bran (Example) and ASW-derived wheat bran (Comparative Example) was compared, and that the former was superior. It is
• Patent Document 4 as a method for producing a grain hull processed product having good suitability for secondary processing, after the grain husk is heated to 100 to 150° C. by dry heat treatment, a predetermined amount of water is added to the grain husk. It describes a heat treatment step in which water is sprinkled and the product temperature of the cereal husk is maintained in the range of 90 to 150° C. for 3 minutes or more.
• An object of the present invention is to provide a cake mix containing nutritious wheat bran and capable of producing cakes with good taste, texture and appearance.
• the present invention contains cereal flour, 10 to 50% by mass of the cereal flour is a moist heat-treated product with saturated steam of wheat bran derived from Australian Standard White Wheat, and the average particle size of the moist-heat-treated product is It is a mix for cakes with a thickness of 60 to 200 ⁇ m.
• the present invention is a method for producing a mix for cakes containing flour, wherein 10 to 50% by mass of the flour is a moist heat-treated wheat bran, and Australian Standard White is used as the wheat.
• a step of collecting wheat bran from the wheat, a step of subjecting the wheat bran to a wet heat treatment to obtain the heat-moisture-treated product, and a step of mixing the heat-moisture-treated product and other raw materials is a process in which the wheat bran to be treated is housed in a closed space, saturated steam is introduced into the closed space, and the product temperature of the wheat bran is maintained at 80 to 98 ° C. for 1 to 60 seconds.
• Cake It is a method for producing a similar mix.
• the cake mix of the present invention contains wheat bran.
• "wheat” refers to the pods of plants belonging to the genus Triticum, Poaceae.
• the wheat kernel wheat grain
• the outer coat outer coat and seed coat
• the germ germ
• At least a portion of the wheat bran used in the present invention is derived from Australian Standard White (ASW) wheat.
• ASW in the present application refers to Australian Standard White Noodle blend (ASWN blend; ASWNB) and is abbreviated as ASW in the present application.
• ASW wheat is a wheat brand that is mainly used for noodles (especially udon), and is rarely used for cakes (the wheat that is conventionally used for cakes is WW).
• the endosperm fraction (wheat flour) is mainly used as a component derived from ASW wheat, and the bran fraction is hardly used.
• the present invention states that "By using the bran fraction of ASW, which has been conventionally used for noodles, cakes of higher quality can be obtained than cakes obtained by conventional methods using WW and the like.” It can be said that this technical idea is difficult to conjure up from the prior art.
• Wheat is generally divided into two types, red wheat and white wheat, depending on the color observed when viewing the wheat kernel.
• Red wheat is wheat that contains a red pigment in the husk, and is observed as red, reddish brown, or brown when the wheat kernel is visually observed.
• white wheat is wheat that does not substantially contain a red pigment in the husk portion, and is observed as white or pale yellow when the wheat grain is visually observed.
• the ASW used in the present invention is Australian white wheat.
• white wheat includes, for example, prime hard (PH, produced in Australia), soft white (SW, produced in the United States), and western white (WW, produced in the United States).
• Durum wheat produced around the world is a type of white wheat that is not common wheat. These white wheat can be appropriately selected, for example, by genetic characteristics. Common wheat is roughly divided into three types, hard wheat, soft wheat, and intermediate wheat, which has a hardness intermediate between hard and soft, according to the hardness of the wheat grain.
• the ASW used in the present invention is intermediate wheat.
• a specific example of hard wheat is Prime Hard
• a specific example of soft wheat is Western White.
• the wheat bran derived from ASW wheat used in the present invention is a heat-moisture-treated product that has been subjected to heat-moisture treatment using saturated steam.
• "wet heat treatment” generally refers to a method of heating an object to be treated (wheat bran) in a high-humidity atmosphere (for example, an atmosphere with a humidity of 70% or more) using saturated steam, superheated steam, hot water, or the like as a heat medium.
• saturated steam is used as a heat medium, and superheated steam and hot water are not used.
• superheated steam refers to steam superheated to a temperature of saturated steam (100° C.
• the wheat bran is steamed using a cooker, and the steaming of the wheat bran is a wet heat treatment using hot water, not a wet heat treatment using saturated steam. .
• the wet heat treatment according to the present invention is a treatment in which saturated steam is applied to the wheat bran to be treated.
• the wet heat treatment according to the present invention may be performed by a method of applying saturated steam to the wheat bran to be treated while it is open to the atmosphere, but typically, the wheat bran to be treated is accommodated in a closed space. In addition, it is implemented by a method of introducing saturated steam into the closed space.
• the wet heat treatment according to the present invention may be carried out under normal pressure or under pressure.
• the wet heat treatment according to the present invention can be performed in an apparatus such as an autoclave or a steam oven, but is not limited to this. Details of the wet heat treatment according to the present invention will be described later.
• the mix for cakes of the present invention contains cereal flour, and 10 to 50% by mass of the cereal flour is the above-mentioned "saturated steamed wheat bran derived from ASW wheat” (hereinafter referred to as "moist-heat-treated ASW It is also called “Fusuma”). If the ratio of wet heat-treated ASW bran to the total mass of flour is less than 10% by mass, the significance of including wheat bran in cakes (expression of health promotion effects by increasing the content of nutrients such as dietary fiber, vitamins, and minerals ), and if the ratio exceeds 50% by mass, the influence of wheat bran becomes too strong, and the taste, texture and appearance of cakes may deteriorate.
• the proportion of heat-moisture treated ASW bran in the total mass of cereal flour is preferably 15 to 40% by mass, more preferably 15 to 35% by mass.
• the average particle size of the heat-moisture treated ASW bran is 60-200 ⁇ m, preferably 60-180 ⁇ m, more preferably 70-160 ⁇ m.
• the average particle size of the wet-heat-treated ASW bran has an effect on the taste and texture of cakes, and if it is within the above-mentioned specific range, the cakes will be melted well in the mouth.
• Wet-heat-treated ASW bran with an average particle size of less than 60 ⁇ m requires a lot of labor for production, which may lead to a rise in the production cost of the mix, but a large improvement effect cannot be expected.
• the “average particle size” as used herein means a cumulative volume of 50 when measured dry using a laser diffraction scattering particle size distribution analyzer (for example, “Microtrac Particle Size Distribution Analyzer 9200FRA” manufactured by Nikkiso Co., Ltd.). Refers to the volume cumulative particle size D50 in volume %.
• grain flours other than wet-heat-treated ASW bran grain flours and starches that can be used in this type of mix can be used without particular limitations.
• grain flour include wheat flour (weak flour, all-purpose flour, strong flour, whole wheat flour, durum semolina, etc.), rye flour, rice flour, corn flour, corn grits, and the like.
• starch include unprocessed starch such as corn starch, waxy corn starch, tapioca starch, potato starch, wheat starch, and rice starch; Included are modified starches that have been subjected to one or more of the treatments.
• the mix for cakes of the present invention "a form in which wheat flour is contained in flour, and the content of the wheat flour is 5 times or less the content of moist heat-treated ASW bran” (hereinafter , also referred to as “mix A”).
• the cakes produced using the mix A are particularly excellent in the balance between the health promotion effect of the moist heat-treated ASW bran and the taste, texture and appearance.
• the ratio of the content of wheat flour to the content of wet-heat-treated ASW bran is preferably 1-9, more preferably 1-5, and still more preferably 2-5 as the former/latter.
• soft flour is particularly preferable as a cereal flour other than wet-heat-treated ASW bran. That is, the mix for cakes of the present invention preferably contains at least soft flour and moist heat-treated ASW bran as grain flours, and the wheat flour in the mix A preferably contains at least soft flour.
• soft flour as flour other than wet-heat-treated ASW bran, it is possible to further improve the taste, texture and appearance of cakes produced using a mix containing these flours.
• the content of cereal flour (including wet-heat-treated ASW bran) in the mix for cakes of the present invention is not particularly limited, and may be adjusted as appropriate according to the type of cakes to be produced. is preferably 50 to 90% by mass, more preferably 70 to 90% by mass, based on the total mass of
• the content of dietary fiber in the cake mix of the present invention is preferably 3% by mass or more, more preferably 5% by mass or more, based on the total mass of the mix. More preferably, it is 8% by mass or more.
• the content of dietary fiber in the mix for cakes of the present invention is 25% by mass or less with respect to the total mass of the mix. .
• the dietary fiber content in the cake mix can be adjusted by adjusting the content of the wet-heat treated ASW bran.
• the “content of dietary fiber” referred to here is the total value of soluble and insoluble dietary fiber, based on the Standard Tables of Food Composition in Japan 2015 (7th revision) Analysis Manual, Prosky modified method (AOAC985.29 It refers to the value quantified by the analytical method based on the method).
• the dietary fiber content can be measured, for example, using a commercially available measurement kit based on the modified Prosky method.
• the cake mix of the present invention may contain ingredients other than grain flour.
• ingredients other than cereal flour those that can be used in the production of cakes and bakery foods, which can be said to be a higher concept thereof, can be used without particular limitation.
• Examples include baking powder, sodium hydrogen carbonate (baking soda), Bulking agents such as ammonium carbonate, ammonium bicarbonate, and ammonium chloride, or yeast; Eggs such as whole eggs, egg whites, and yolks; Dairy products such as milk, powdered skim milk and butter; Salts such as salt; Ingredients: extracts such as fruit juice; sugars, oils, emulsifiers, thickeners, seasonings, flavors, spices, coloring agents, water, etc., depending on the type of cake to be manufactured, one of these can be used alone or in combination of two or more.
• baking powder By adding baking powder to the mix for cakes of the present invention, it is possible to improve the softness and volume of the cakes produced using the mix, and to make the appearance even better.
• Any baking powder that can be used in foods can be used without any particular limitation.
• the acidic agent include potassium hydrogen tartrate (especially L-form), calcium dihydrogen phosphate, baked alum, fumaric acid, sodium phosphate, glucono delta lactone, and one of these alone or Two or more kinds can be used in combination.
• the baking powder preferably does not contain aluminum salts. This is because it has been pointed out that aluminum salts may adversely affect health. For example, since baked alum contains aluminum salts, it is preferable to refrain from using baking powder containing baked alum as an acidifying agent in the present invention.
• Nisshin Baking Powder manufactured by Nisshin Foods Co., Ltd.
• Nisshin Foods Co., Ltd. can be mentioned as a baking powder that does not contain an aluminum salt and is suitable for the present invention.
• the content of baking powder in the mix for cakes of the present invention is preferably 0.1 to 5 parts by mass, more preferably 1 to 4 parts by mass with respect to 100 parts by mass of flour contained in the mix. . If the content of baking powder is too low, it is meaningless to use it. may become
• the cake mix of the present invention can be used for producing various cakes.
• Cakes are typically baked dough foods obtained by baking dough containing cereal flour, and the mix for cakes of the present invention can be used as the main raw material for this dough.
• Hotcakes, pancakes, sponge cakes, pound cakes, and crepes can be exemplified as cakes to which the mix for cakes of the present invention can be applied.
• the method for producing a mix for cakes of the present invention includes a step of using ASW as wheat and collecting wheat bran from the wheat (a step of preparing wheat bran).
• the bran preparation step can be carried out according to a conventional method.
• selected ASW wheat grains are hydrated and conditioned as necessary, then pulverized, and the pulverized product is sorted by a sifter, a purifier, etc., and the endosperm and germ are removed.
• the method of pulverizing wheat grains is not particularly limited, and examples thereof include roll pulverization and impact pulverization, and multiple pulverization methods may be combined.
• the pulverizer used for impact pulverization is not particularly limited as long as pulverization is performed by mechanical impact between an impact plate and a rotating rotor. .
• a method of performing roll pulverization and impact pulverization in this order can be exemplified. In this case, the number of times of roll pulverization may be one or more.
• the method for producing a mix for cakes of the present invention has a step (moisture treatment step) of subjecting the collected wheat bran to a moist heat treatment to obtain a moist heat treated product (moist heat treated ASW bran).
• the wheat bran to be treated is accommodated in a closed space, saturated steam is introduced into the closed space, and the product temperature of the wheat bran is 80 to 98 ° C., preferably 85 to 98 ° C. , 1 to 60 seconds, preferably 3 to 60 seconds.
• water is not added to the wheat bran to be treated, nor is the wheat bran immersed in water as in steaming.
• the wet heat treatment step can be carried out, for example, using the powder heating apparatus described in Japanese Patent No. 2784505.
• This granules heating device stirs granules (wheat bran) under pressure at high speed by means of a plurality of bar-shaped blades arranged so that the rotational trajectories seen from the direction perpendicular to the axis of rotation are aligned with almost no gaps. More specifically, a cylindrical container having a saturated steam blowing port and containing a powder or granular material (wheat bran) to be processed.
• a plurality of cylinders having a size close to the inner diameter of the cylinder so as to transfer the powder or granular material charged from the inlet arranged at one end of the container to the outlet arranged at the other end of the container while stirring. and a stirring means having rod-shaped blades on a rotating shaft.
• a step of pulverizing the wet heat treated ASW bran obtained in the wet heat treatment step is performed.
• the method of pulverizing the wet-heat treated ASW bran in the fine pulverization step is not particularly limited, but impact pulverization is preferred.
• the method for producing a mix for cakes of the present invention comprises a step (mixing step) of mixing the wet heat-treated ASW bran obtained through the wet heat treatment step and, if necessary, the fine pulverization step, with other raw materials.
• cereal flours other than wet-heat-treated ASW bran such as soft flour
• ingredients other than cereal flours such as baking powder and saccharides
• the thus obtained mix for cakes is typically powdery and dried, and has a moisture content of about 15% by mass or less.
• the ratio of the heat-moisture-treated ASW bran to the total mass of the flour is 10 to 50% by mass.
• Examples 1 to 5, Comparative Examples 1 to 5, Control Examples 1 to 6 Production of hot cake mix
• Various types of wheat were carefully selected and pulverized with a roll machine, and wheat bran collected from the pulverized product was pulverized by an impact pulverization method using a turbo mill (a bran preparation step).
• the wheat bran thus obtained was heat-treated by the method shown in Tables 1 and 2 (heat treatment step).
• the heat-treated wheat bran is pulverized using an impact pulverizer (manufactured by Hosokawa Micron Corporation, ACM Pulverizer), and the pulverized product is classified using a sieve with an opening of 150 ⁇ m.
• an impact pulverizer manufactured by Hosokawa Micron Corporation, ACM Pulverizer
• a fine bran fraction of less than As for Example 2 it was classified using a sieve with an opening of 212 ⁇ m, and a fine bran fraction having a particle size of less than 212 ⁇ m that passed through the sieve was fractionated. This fine bran fraction was used as wheat bran to be blended in the mix, and each component described in the "mix composition" column of Tables 1 and 2 was mixed to prepare the desired hot cake mix.
• the heat treatment stirrer includes a cylindrical container for containing the powder (wheat bran) to be processed, a hollow rotary shaft provided inside the container, and a hollow shaft formed in communication with the shaft. a pipe screw; and a steam supply source for supplying steam into the rotating shaft and the pipe screw, wherein heat transfer generated by supplying steam into the rotating shaft and the pipe screw is transferred to the rotating shaft and the pipe. It is configured to be propagated to the object to be treated via the screw for dry heat treatment. Wheat bran to be treated was placed in a cylindrical container (closed space) provided in the apparatus, and dry heat treatment was performed under the condition that the product temperature of the wheat bran was maintained at 120° C. for 25 minutes.
• the numerical values in the column of "hot cake evaluation" in Tables 1 and 2 are the arithmetic mean values of the evaluation scores of 10 expert panelists.
• the control example for each example and comparative example in Table 1 is Control Example 1.
• the comparative example of Examples 1 and 2 is Comparative Example 1
• the comparative example of Example 3 is Comparative Example 2
• the comparative example of Example 4 is Comparative Example 3
• the comparative example of Example 5 is Comparative Example 4.
• the control example of Comparative Example 4 is Control Example 5
• the control example of Comparative Example 5 is Control Example 6.
• Example 6 Comparative Example 6, Control Example 7: Production of sponge cake mix
• Various types of wheat were carefully selected and pulverized with a roll machine, and wheat bran collected from the pulverized product was pulverized by an impact pulverization method using a turbo mill (a bran preparation step).
• the wheat bran thus obtained was heat-treated by the method shown in Table 3 (heat treatment step).
• the heat-treated wheat bran is pulverized using an impact pulverizer (manufactured by Hosokawa Micron Corporation, ACM Pulverizer), and the pulverized product is classified using a sieve with an opening of 150 ⁇ m.
• a fine bran fraction of less than This fine bran fraction was used as wheat bran to be blended in the mix, and each component described in the column of "mix composition" in Table 3 was mixed to prepare the desired sponge cake mix.
• Example 7, Comparative Example 7, Control Example 8 Production of crepe mix
• Various types of wheat were carefully selected and pulverized with a roll machine, and wheat bran collected from the pulverized product was pulverized by an impact pulverization method using a turbo mill (a bran preparation step).
• the wheat bran thus obtained was heat-treated by the method shown in Table 4 (heat treatment step).
• the heat-treated wheat bran is pulverized using an impact pulverizer (manufactured by Hosokawa Micron Corporation, ACM Pulverizer), and the pulverized product is classified using a sieve with an opening of 150 ⁇ m.
• a fine bran fraction of less than This fine bran fraction was used as wheat bran to be blended in the mix, and each component described in the "mix composition" column of Table 4 was mixed to prepare the intended crepe mix.
• Examples 8-12, Comparative Examples 8-9 Production of hot cake mix
• a hot cake mix was produced in the same manner as in Example 1, except that the heating conditions in the heat treatment step (moist heat treatment) (the temperature of the wheat bran during heat treatment, the time during which the temperature was maintained) were changed as appropriate. . Then, the hot cake mix was evaluated according to the evaluation test 1 described above. Table 5 shows the results. In Table 5, Example 1 and Comparative Example 1 are shown again.
• the control example for each example and comparative example in Table 5 is control example 1.
• the wet heat treatment maintains the product temperature of the treatment target (wheat bran) at 80 to 98 ° C. for 1 to 60 seconds.
• the texture and taste of the crepe were superior to those of the mixes of the control and comparative examples without the mixture.
• cakes containing nutritious wheat bran and having good taste, texture and appearance can be produced.
• the cakes produced using the present invention contain wheat bran rich in dietary fiber and the like, so they can be expected to have health promotion effects.
• the harshness peculiar to has been reduced, and the poor fire escape caused by wheat bran when baking the dough has been improved, making it difficult to be undercooked, so the crunchy texture is reduced. , fluffy and voluminous appearance.

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• Life Sciences & Earth Sciences (AREA)
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• Food Science & Technology (AREA)
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• Chemical & Material Sciences (AREA)
• Polymers & Plastics (AREA)
• Bakery Products And Manufacturing Methods Therefor (AREA)

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Citations (5)

• 2022
  • 2022-03-24 WO PCT/JP2022/013851 patent/WO2022202966A1/ja active Application Filing
  • 2022-03-24 JP JP2023509281A patent/JPWO2022202966A1/ja active Pending

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