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
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/02—Treatment of flour or dough by adding materials thereto before or during baking by adding inorganic substances
• • 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
  • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
  • A23L7/10—Cereal-derived products

Definitions

• the present invention relates to a method for producing processed grain flour that is useful as a raw material for grain flour-containing foods.
• Phosphate cross-linked starch has been used as a raw material for various processed foods.
• Phosphate cross-linked starch is produced by reacting starch with phosphorus oxychloride, phosphoric anhydride, trimetaphosphate, hexametaphosphate, etc. in an alkaline range.
• Patent Document 1 describes a method for producing phosphate cross-linked starch, which comprises reacting starch with sodium trimetaphosphate at 10 to 45°C in the presence of calcium salts at pH 8 to 12.
• the objective of the present invention is to provide processed grain flour that can be used to produce grain flour-containing foods with a good texture.
• the present invention includes a pH adjustment step of adding an alkaline agent to a slurry containing grain flour and water to adjust the pH of the slurry to 10 to 12;
• the method for producing processed grain flour includes a reaction step of adding sodium trimetaphosphate to the slurry that has been subjected to the pH adjustment step in an amount of 2.5 to 15 mass % based on the dry mass of the grain flour in the slurry, and allowing the slurry to react.
• the processed flour which is the object of the production method of the present invention, is useful as a raw material for flour-containing foods.
• flour-containing foods refers to processed foods made from flour.
• Flour-containing foods are typically produced by adding and mixing a powder raw material containing flour with a liquid raw material (e.g., water, milk, liquid egg) to prepare a dough (e.g., dough, batter), and heating the dough (e.g., baking, frying).
• a liquid raw material e.g., water, milk, liquid egg
• a dough e.g., dough, batter
• heating the dough e.g., baking, frying
• Specific examples of flour-containing foods include bakery foods; fried foods such as tempura; okonomiyaki, takoyaki, spring roll wrappers, and pie dough.
• bakery foods to which the present invention can be applied include breads, cakes, baked goods such as waffles, choux pastries, and biscuits, and fried goods such as donuts.
• breads include sliced bread (e.g., roll bread, white bread, brown bread, French bread, dry bread, buns, croissants, etc.), cooked bread, sweet bread, steamed bread, etc.
• cakes include sponge cake, butter cake, roll cake, hot cake, bushe, Baumkuchen, pound cake, cheese cake, snack cake, muffin, bar, cookie, pancake, etc.
• the method for producing processed flour of the present invention uses flour as a raw material and alters the properties of ingredients such as starch and protein contained in the flour.
• the protein contained in the flour is moderately denatured by the production method of the present invention, so that the processed flour produced by the production method is less likely to retain water and is significantly improved in terms of cooking during secondary processing compared to conventional products, and flour-containing foods using the processed flour have a crisp and crisp texture.
• flour itself instead of ingredients such as starch that are mixed with other ingredients in the flour, a process of extracting desired ingredients from the flour is not required, making it possible to reduce production costs.
• cereal flour those conventionally used as raw materials for cereal flour-containing foods can be used without any particular limitation, for example, wheat flour such as strong flour, semi-strong flour, medium-strength flour, weak flour, durum wheat flour, barley flour, corn flour, rice flour, sorghum flour, soy flour, rye flour, oat flour, buckwheat flour, rice flour, soy flour, pearl barley flour, millet flour, etc., can be mentioned, and one of these can be used alone or two or more can be used in combination.
• wheat flour such as strong flour, semi-strong flour, medium-strength flour, weak flour, durum wheat flour, barley flour, corn flour, rice flour, sorghum flour, soy flour, rye flour, oat flour, buckwheat flour, rice flour, soy flour, pearl barley flour, millet flour, etc.
• wheat flour is particularly preferred as raw materials for processed starch because they have a high affinity with the specific examples of the cereal flour-containing foods mentioned above.
• a slurry containing flour and water is prepared, and the slurry is subjected to a predetermined process (pH adjustment process, reaction process).
• the slurry is typically a suspension in which flour particles are mixed in a stable state in water, and has fluidity at room temperature and normal pressure (ambient temperature 20° C., 1 atm).
• the slurry can be prepared according to a conventional method.
• the content of the grain flour in the slurry is not particularly limited, but is preferably 20 to 50% by mass, more preferably 30 to 40% by mass, based on the total mass of the slurry, from the viewpoints of improving the handleability of the slurry, improving the reaction efficiency of the phosphate crosslinking reaction in the reaction step described below, etc.
• the content of the grain flour in such a slurry is typically the same as the content of the solid content in the slurry.
• an alkaline agent is added to the slurry to adjust the pH of the slurry to 10 to 12, preferably 10.5 to 11.5, and more preferably 11 to 11.5 (pH adjustment step). If the pH of the slurry is less than 10, the phosphate crosslinking reaction in the next reaction step may not proceed sufficiently, and if the pH exceeds 12, the starch contained in the flour in the slurry may gelatinize, and in either case, the desired effect of the present invention (the provision of processed flour capable of producing flour-containing foods with good texture) may not be achieved.
• the alkaline agent any agent that has conventionally been used in the phosphate cross-linking reaction of starch can be used without particular limitation. Examples of the alkaline agent include sodium hydroxide, calcium hydroxide, sodium carbonate, etc., and these can be used alone or in combination of two or more.
• sodium trimetaphosphate is added to the slurry that has been subjected to the pH adjustment step in an amount of 2.5 to 15 mass % based on the dry mass of the grain flour in the slurry, and reacted (reaction step).
• Sodium trimetaphosphate functions as a phosphate cross-linking agent for starch present in the grain flour in the slurry, and acts on the hydroxyl groups of the sugar chains in the starch to phosphorylate and cross-link the starch.
• sodium trimetaphosphate phosphorus oxychloride and the like have traditionally been used as phosphate cross-linking agents for starch.
• the use of sodium trimetaphosphate is advantageous in terms of stabilizing the phosphate cross-linking reaction, making it possible to efficiently produce the object of the present invention (processed grain flour) with high purity.
• the amount of sodium trimetaphosphate added to the slurry is less than 2.5% by mass relative to the dry mass of the flour in the slurry, the phosphate cross-linking reaction of the starch contained in the flour may be insufficient, and if it exceeds 15% by mass, the reaction efficiency may decrease and properties (degree of cross-linking of starch) commensurate with the amount added may not be obtained.
• the amount of sodium trimetaphosphate added to the slurry is preferably 3.5 to 12.5% by mass, more preferably 5 to 10% by mass, relative to the dry mass of the flour in the slurry.
• the reaction time of the reaction step is preferably 3 to 24 hours, more preferably 6 to 24 hours, from the viewpoint of more reliably imparting the desired characteristics to the processed grain flour. If the reaction time is too short, it may be difficult to impart the desired characteristics to the processed grain flour, and if the reaction time is too long, the corresponding processed grain flour characteristics may not be obtained, leading to an increase in production costs.
• the temperature of the slurry is preferably 25 to 45° C., more preferably 30 to 40° C., from the viewpoint of improving the reaction efficiency of the phosphate cross-linking reaction of the starch contained in the cereal flour in the slurry. In other words, it is preferable to maintain the temperature of the slurry within the above range during the reaction time of the reaction step. In addition, in the reaction step, it is preferable to stir the slurry during the reaction time from the viewpoint of improving the reaction efficiency.
• reaction time of the reaction step refers to the period from the time when sodium trimetaphosphate is first added to the slurry whose pH has been adjusted to the range of 10 to 12, to the time when an acidic agent is first added to the slurry for neutralization.
• sodium trimetaphosphate may be added to the slurry in multiple portions, in which case the time when sodium trimetaphosphate is first added is the end of the reaction time of the reaction step.
• the acidic agent any acidic agent that has been conventionally used in the phosphate cross-linking reaction of starch can be used without particular limitation, and an example of such an acidic agent is hydrochloric acid.
• the pH of the slurry is preferably adjusted to 5 to 7.
• one or more swelling regulators selected from sodium chloride, sodium sulfate, and potassium chloride may be added to the slurry that has been subjected to the pH adjustment step before the reaction step, which can further improve the effect of the processed grain flour in improving the texture (e.g., crispness) of the grain flour-containing food.
• the amount of the swelling regulator added to the slurry is preferably 2.5 to 20% by mass, more preferably 5 to 15% by mass, based on the dry mass of the flour in the slurry.
• a magnesium salt may be added together with the swelling regulator, which can further improve the effect of the processed flour in improving the texture (e.g., crispness) of the flour-containing food.
• the amount of the magnesium salt added to the slurry is preferably 0.01 to 1 mass %, more preferably 0.03 to 0.8 mass %, based on the dry mass of flour in the slurry.
• magnesium salt examples include magnesium chloride, magnesium sulfate, magnesium carbonate, magnesium oxide, magnesium glutamate, and magnesium silicate, and these can be used alone or in combination of two or more.
• magnesium salts magnesium chloride, magnesium sulfate, and magnesium carbonate are particularly preferred.
• the processed grain flour produced by the manufacturing method of the present invention preferably has a phosphorus content of 0.02 to 0.4 mass%, particularly 0.05 to 0.3 mass%, from the viewpoint of appropriately improving the texture (crispness) of grain flour-containing foods using the same.
• the phosphorus content of the processed grain flour can be measured by known atomic absorption spectrometry.
• the processed flour produced by the production method of the present invention preferably has a final RVA viscosity of 50 to 10,000 mPa ⁇ S, particularly 500 to 5,000 mPa ⁇ S, as measured by the method described below using a Rapid Viscoanalyzer (rapid viscosity measuring device; abbreviated as "RVA").
• RVA Rapid Viscoanalyzer
• viscosity measurement of processed flour by RVA the viscosity of a suspension prepared by suspending processed flour in water is measured according to temperature change (heating and then cooling).
• RVA measurement of starch the viscosity of the suspension does not change significantly at the beginning of heating, but from a certain temperature, the starch granules swell, so the viscosity rises rapidly and reaches a maximum (RVA peak viscosity), after which the starch granules collapse and the viscosity falls.
• RVA peak viscosity the viscosity rises again, and finally reaches a stable state
• ⁇ Method for measuring RVA final viscosity Water is added to the measurement object (processed flour) to prepare a suspension containing 20% by mass of the measurement object in terms of dry matter, and the viscosity of the suspension is measured using an RVA.
• RVA PerkinElmer's "RVA4800" or a measuring device equivalent thereto can be used as the RVA.
• the suspension and a paddle are placed in a container for holding the measurement target attached to the RVA, and the viscosity of the suspension is measured while the paddle is rotated at a rotation speed of 160 rpm/min, while the temperature of the suspension is increased and then decreased.
• the temperature of the suspension (product temperature) is adjusted as follows.
• Adjustment of the temperature of the suspension First, hold at 50°C for 1 minute. Then, raise the temperature to 95°C at a rate of 12°C per minute and hold at that temperature for 3 minutes (heating phase). Then, lower the temperature to 50°C at a rate of 12°C per minute and hold at that temperature for 2 minutes (cooling phase).
• a viscosity curve of the suspension is obtained from the measured viscosity values, and the maximum viscosity of the suspension in the temperature decreasing period on the viscosity curve is defined as the RVA final viscosity of the measurement object (processed flour) in the suspension.
• the RVA peak viscosity is the maximum viscosity of the suspension in the temperature increasing period on the viscosity curve.
• Examples 1 to 8 and Comparative Examples 1 to 4 Production of processed flour
• An alkaline agent was added to a slurry containing only flour and water to adjust the pH of the slurry to a predetermined range, and a predetermined amount of sodium trimetaphosphate was added to the pH-adjusted slurry and reacted for a predetermined time to produce processed flour.
• the processed flour was produced by the following standard manufacturing method or a manufacturing method equivalent thereto (for example, a manufacturing method in which the amount of reagent used is changed from the standard manufacturing method).
• the manufacturing conditions such as the composition of the slurry and the reaction conditions are shown in Table 1 below.
• an aqueous solution of hydrochloric acid with a hydrochloric acid concentration of 8.5% by mass is dropped into the slurry to adjust the pH of the slurry to a neutral range, thereby stopping the phosphoric acid crosslinking reaction.
• the slurry is centrifuged at a rotation speed of 3000 rpm for 5 minutes, and then the supernatant of the slurry is removed, and a predetermined amount of water is added to the residue of the slurry and stirred. This series of operations is repeated three times to wash the reactants in the slurry, after which the water in the reactants is evaporated to dry them, and the dried product is pulverized to obtain the desired processed grain flour powder.
• Examples 9 to 13 Production of processed flour using swelling regulator
• the processed flour was produced by the same method as the standard method or a method equivalent thereto, except that a predetermined amount of swelling regulator (see Table 2 below) was added to the slurry that had undergone the pH adjustment step before the reaction step.
• Examples 14 to 18 Production of processed flour using swelling regulator and magnesium salt
• the processed flour was produced by the same method as the standard method or a method equivalent thereto, except that a specified amount of magnesium salt (see Table 3 below) was added to the slurry at the same time as the swelling regulator.
• pancakes which are a type of flour-containing food (bakery food) were produced by the method described below.
• pancakes were produced in the same manner as in each of the Examples and Comparative Examples using processed grain flour, except that unprocessed grain flour (weak wheat flour or rice flour) was used instead of processed grain flour, and these pancakes were used as control examples.
• unprocessed grain flour weak wheat flour or rice flour
• the hotcakes were eaten immediately after production by 10 expert panelists, who then rated the texture (crispness) according to the following evaluation criteria.
• the results are shown in Tables 1 to 3 below.
• the pH of the slurry containing flour and water was adjusted to 10-12, and the amount of sodium trimetaphosphate added to the slurry was in the range of 2.5-15% by mass relative to the dry mass of the flour in the slurry. This shows that the texture of the pancakes was better than that of the comparative examples that did not meet these requirements.
• the present invention provides processed flour that can be used to produce flour-containing foods with good texture.
• processed flour-containing foods are produced using the processed flour produced by the production method of the present invention, the swelling and gelatinization of the starch contained in the processed flour is appropriately suppressed, resulting in a flour-containing food with a crisp, crunchy texture that is easy to bite through.

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Citations (6)

• 2024
  • 2024-03-14 CN CN202480003771.8A patent/CN119768059A/zh active Pending
  • 2024-03-14 WO PCT/JP2024/010084 patent/WO2024195696A1/ja not_active Ceased
  • 2024-03-14 JP JP2024539564A patent/JPWO2024195696A1/ja active Pending

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