Classifications

• • 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
• • 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
  • A23L7/157—Farinaceous granules for dressing meat, fish or the like

Definitions

• the present invention relates to modified wheat flour.
• Wheat flour exhibits adhesive properties when wet, and is therefore used as a binder for buckwheat noodles and fish paste foods, as well as for coating deep-fried foods.
• foods containing wheat flour harden when heated, and this hardening can impair the quality of the food.
• deep-fried food coating materials containing wheat flour harden when deep-fried to form a coating but the hardening also makes them more likely to peel off from the ingredients.
• modified wheat flour with improved performance as a food ingredient.
• Patent Document 1 describes that granulated wheat flour with a specific particle size obtained by granulating raw flour containing wheat flour and water under non-heating conditions has excellent handleability with less clumping and less scattering of flour.
• Patent Document 2 describes that modified wheat flour obtained by heat-treating raw wheat flour has an RVA peak viscosity of 3500 to 7000 mPas and a gelatinization onset temperature 10°C lower than that of raw wheat flour, and provides a deep-fried food batter with good dispersibility in water, good workability, and a crispy texture.
• Patent Document 3 describes that deep-fried foods with a good batter texture can be produced by using wheat flour with a specific degree of gelatinization and viscosity obtained by pulverizing moist heat-treated wheat flour.
• Patent Documents 4 and 5 describe that starch, emulsifiers, thickeners, etc. are added to batter for deep-fried foods in addition to grain flour.
• JP 2014-200208 A International Publication No. WO2017/135353 Patent No. 5069886 JP 2015-123002 A JP 2004-329071 A
• the objective of the present invention is to provide a modified wheat flour suitable for use as a coating material for deep-fried foods.
• the inventors discovered that the content of polyunsaturated fatty acids in wheat flour affects the binding properties of the flour and the texture of the coating of deep-fried foods.
• Modified wheat flour having a total content of polyunsaturated fatty acids of 55% by mass or less based on the total mass of the fatty acids contained.
• the modified wheat flour according to [1] wherein the total content of saturated fatty acids and monounsaturated fatty acids is 35% by mass or more based on the total mass of the fatty acids contained.
• a coating material for fried foods comprising the modified wheat flour according to any one of [1] to [3].
• [5] A method for producing modified wheat flour, comprising heat-treating raw wheat flour to reduce the total content of polyunsaturated fatty acids to 55% by mass or less based on the total mass of fatty acids contained therein.
• [6] The method according to [5], wherein the total content of saturated fatty acids in the modified wheat flour is 35% by mass or more based on the total mass of fatty acids contained in the modified wheat flour.
• [7] The method described in [5] or [6], wherein the total content of saturated fatty acids in the modified wheat flour is greater than the total content of polyunsaturated fatty acids.
• the modified wheat flour of the present invention can provide fried foods with excellent binding properties and a good batter texture. Fried foods made using the modified wheat flour of the present invention have good batter adhesion and a good texture even after refrigerated storage.
• modified wheat flour refers to wheat flour obtained by subjecting raw wheat flour to a modification treatment.
• the raw wheat flour for the modified wheat flour of the present invention wheat flour milled from edible wheat grains by a normal method can be used without any particular restrictions.
• the raw wheat flour is unmodified wheat flour that has not been subjected to modification treatment (e.g., heat treatment, enzyme treatment, ultraviolet treatment, granulation treatment, etc.) after milling.
• modification treatment e.g., heat treatment, enzyme treatment, ultraviolet treatment, granulation treatment, etc.
• the raw wheat flour include strong flour, semi-strong flour, medium strength flour, weak flour, durum wheat flour, semolina flour, whole wheat flour, etc., and any one or any two or more of these can be used in combination.
• weak flour is preferred as the raw wheat flour.
• the present invention provides modified wheat flour modified to have a specific fatty acid composition.
• the modified wheat flour of the present invention has a total polyunsaturated fatty acid content of preferably 55% by mass or less, more preferably 52% by mass or less, even more preferably 49% by mass or less, and even more preferably 45% by mass or less, based on the total mass of the fatty acids contained.
• the lower limit of the total polyunsaturated fatty acid content in the modified wheat flour of the present invention is not particularly limited, but may be, for example, 30% by mass or more, or 35% by mass or more, based on the total mass of the fatty acids contained.
• the total content of saturated fatty acids in the modified wheat flour of the present invention is preferably 30% by mass or more, more preferably 33% by mass or more, even more preferably 35% by mass or more, and even more preferably 38% by mass or more, based on the total mass of fatty acids contained therein. Also preferably, the total content of saturated fatty acids and monounsaturated fatty acids in the modified wheat flour of the present invention is greater than the total content of polyunsaturated fatty acids.
• the total content of unsaturated fatty acids (including polyunsaturated fatty acids) in the modified wheat flour of the present invention is 40% by mass or more or 45% by mass or more, based on the total mass of fatty acids contained therein, and on the other hand, is preferably 70% by mass or less, more preferably 67% by mass or less, even more preferably 65% by mass or less, and even more preferably 62% by mass or less.
• the fatty acid composition of wheat flour refers to the fatty acid composition of wheat flour measured based on the fatty acid measurement method described in the 2020 edition (8th revision) of the Standard Tables of Food Composition in Japan. Specifically, it is the fatty acid composition measured by temperature-programmed gas chromatography with FID (GC-FID) from an extract prepared from the wheat flour sample by chloroform-methanol mixture extraction. The fatty acids contained in the extract are methyl-esterified before being subjected to GC-FID.
• This method is a standard fatty acid analysis method in the field of fat and oil science, and can be carried out with good reproducibility according to conventional methods using known measuring equipment.
• Fatty acids that may be contained in the modified wheat flour of the present invention include saturated fatty acids and unsaturated fatty acids including monounsaturated fatty acids and polyunsaturated fatty acids.
• fatty acids that may be contained in the modified wheat flour of the present invention include those described as fatty acids contained in wheat flour in the 2020 edition (8th revision) of the Standard Tables of Food Composition in Japan.
• saturated fatty acids include myristic acid (14:0), pentadecanoic acid (15:0), palmitic acid (16:0), stearic acid (18:0), arachidic acid (20:0), behenic acid (22:0), and lignoceric acid (24:0), while unsaturated fatty acids include monounsaturated fatty acids palmitoleic acid (16:1), oleic acid (18:1), eicosenoic acid (20:1), docosenoic acid (22:1), and tetracosenoic acid (24:1), as well as polyunsaturated fatty acids linoleic acid (18:2) and linolenic acid (18:3).
• the above descriptions in parentheses refer to (number of carbons: number of double bonds).
• the total content of saturated fatty acids in wheat flour refers to the total content of various saturated fatty acids contained in the wheat flour measured by the fatty acid measurement method described in the aforementioned Standard Tables of Food Composition in Japan, 2020 Edition (8th Edition), and preferably refers to the total content of the saturated fatty acids exemplified above (myristic acid, pentadecanoic acid, palmitic acid, stearic acid, arachidic acid, behenic acid) and lignoceric acid) contained in the wheat flour.
• the total content of polyunsaturated fatty acids in wheat flour refers to the total content of various polyunsaturated fatty acids contained in the wheat flour measured by the fatty acid measurement method described in the aforementioned Standard Tables of Food Composition in Japan, 2020 Edition (8th Edition), and preferably refers to the total content of the polyunsaturated fatty acids exemplified above (linoleic acid and linolenic acid) contained in the wheat flour.
• the total content of unsaturated fatty acids in wheat flour refers to the total content of various unsaturated fatty acids contained in the wheat flour measured by the fatty acid measurement method described in the aforementioned Standard Tables of Food Composition in Japan, 2020 Edition (8th Edition), and preferably refers to the total content of the unsaturated fatty acids exemplified above (palmitoleic acid, oleic acid, eicosenoic acid, docosenoic acid, tetracosenoic acid, linoleic acid, and linolenic acid) contained in the wheat flour.
• the fatty acid measurement method described in the aforementioned Standard Tables of Food Composition in Japan, 2020 Edition (8th Edition) detects small amounts of components that cannot be identified as specific fatty acids (listed as "unidentified substances" in the Standard Tables of Food Composition in Japan, 2020 Edition (8th Edition)) in addition to the saturated and unsaturated fatty acids exemplified above.
• the total mass of components including fatty acids and the "unidentified substances" detected in wheat flour by the above fatty acid measurement method is defined as the total mass of fatty acids contained in the wheat flour.
• Table 1 Fatty acid composition table per 100g of edible portion (main table)" in the 2020 edition (8th revision) of the Standard Tables of Food Composition in Japan, the saturated fatty acid content of first-grade wheat weak flour (i.e. unmodified wheat flour) is 0.34g/100g, the monounsaturated fatty acid content is 0.13g/100g, and the polyunsaturated fatty acid content is 0.75g/100g.
• first-grade wheat weak flour i.e. unmodified wheat flour
• the monounsaturated fatty acid content is 0.13g/100g
• polyunsaturated fatty acid content is 0.75g/100g.
• the modified wheat flour of the present invention has a palmitic acid content greater than its linoleic acid content.
• Table 1 Fatty acid composition table per 100 g of edible portion (main table)
• the palmitic acid content of first-grade wheat weak flour is 0.32 g/100 g
• the linoleic acid content is 0.72 g/100 g, i.e., the palmitic acid content is less than the linoleic acid content.
• the modified wheat flour of the present invention has a relatively reduced polyunsaturated fatty acid content, and preferably also has an increased saturated fatty acid content.
• the total content of saturated fatty acids and monounsaturated fatty acids in the modified wheat flour of the present invention is greater than the total content of polyunsaturated fatty acids. It is believed that these differences in fatty acid composition result in the excellent effects of the modified wheat flour of the present invention.
• the modified wheat flour of the present invention can be produced by reducing the polyunsaturated fatty acid content of the raw wheat flour as described above, and modifying the raw wheat flour so that the total polyunsaturated fatty acid content is 55% by mass or less relative to the total mass of fatty acids.
• the modification treatment for reducing the polyunsaturated fatty acid content of the raw wheat flour is not particularly limited, but typically includes enzyme treatment, ultraviolet light treatment, heat treatment, etc. Among these, heat treatment is preferred because it can be performed relatively mildly and is less likely to produce undesirable by-products such as lipid peroxides.
• the heating temperature is preferably 60 to 180°C, more preferably 90 to 150°C, as the product temperature of the wheat flour, and the heating time is 1 to 2000 hours, more preferably 2 to 1000 hours.
• the lower the heating temperature the longer the heating time, and conversely, the higher the heating temperature, the shorter the heating time.
• the temperature of the heat treatment is relatively low, it may take a long time for the polyunsaturated fatty acid content to decrease, resulting in poor production efficiency, and especially if the temperature is lower than 60°C, it becomes difficult to reduce the polyunsaturated fatty acid content.
• the temperature of the heat treatment is relatively high, the fatty acid composition changes rapidly, making production management difficult.
• the modified wheat flour may become significantly discolored or have a burnt odor, making it undesirable as a food product.
• the temperature of the heat treatment is within the appropriate range, if the time is shorter than 60 minutes, the polyunsaturated fatty acid content will not be sufficiently reduced.
• the appropriate conditions of temperature and time of the heat treatment may vary depending on the type of raw wheat flour subjected to the heat treatment and the heating device. Those skilled in the art can adjust the temperature and time conditions of the heat treatment based on the above heating temperature and time conditions to suit the raw wheat flour used. For example, by taking out wheat flour at appropriate times during heating and analyzing its fatty acid composition, it is possible to determine the heat treatment conditions for producing modified wheat flour with the desired fatty acid composition.
• the modified wheat flour of the present invention is preferably one in which the fatty acid composition is changed by carrying out the above-mentioned modification process without adding fats and oils externally to the raw wheat flour.
• the modified wheat flour of the present invention may be one in which the fatty acid composition is changed by adding fats and oils externally to the raw wheat flour.
• the fats and oils added externally are preferably vegetable oils with a linoleic acid content of 50% by mass or more, such as sunflower oil, safflower oil, and perilla oil.
• the amount of fats and oils added to the raw wheat flour is preferably 0.05 to 0.2% by mass relative to 100% by mass of the raw wheat flour. If the amount of fats and oils added is less than 0.05% by mass, the binding property of the modified wheat flour obtained may be weak, and if it exceeds 0.2% by mass, the modified wheat flour obtained may become sticky or crumbly, and the handling properties may be reduced.
• the modified wheat flour of the present invention can provide a coating for deep-fried foods that has excellent binding properties and a good texture.
• the modified wheat flour of the present invention is therefore suitable for use as a coating material for deep-fried foods.
• the present invention therefore also provides a coating material for deep-fried foods that contains the modified wheat flour of the present invention.
• the coating material for deep-fried foods of the present invention (hereinafter also simply referred to as "coating material”) may consist essentially of the modified wheat flour of the present invention, or may be a coating composition that contains the modified wheat flour of the present invention and other ingredients.
• the content of the modified wheat flour of the present invention in the coating material is preferably 10% by mass or more, more preferably 20% by mass or more, of the total mass of the coating material.
• the coating material of the present invention is preferably in powder form.
• Examples of the other ingredients used in the coating composition of the present invention include, but are not limited to, flours other than the modified wheat flour of the present invention; starches; whole egg powder or egg white powder; fats and oils; sugars such as dextrin, starch syrup, and sugar alcohols; salts; seasonings; leavening agents; emulsifiers; thickeners; enzymes.
• Examples of flours other than the modified wheat flour of the present invention include unmodified wheat flour, barley flour, rye flour, rice flour, corn flour, sorghum flour, and soy flour.
• starches examples include potato starch, tapioca starch, corn starch, waxy corn starch, and wheat starch, as well as processed starches thereof (gelatinized starch, etherified starch, esterified starch, acetylated starch, cross-linked starch, and the like).
• the coating composition of the present invention can contain one or more of the other ingredients listed above according to the type of fried food to be produced using the composition.
• the content of the other ingredients in the coating composition of the present invention is the remainder of the modified wheat flour of the present invention, i.e., preferably 90% by mass or less, more preferably 80% by mass or less.
• the fatty acids derived from the other components may affect the analysis.
• the oils and fats added to the coating composition of the present invention may affect the analysis.
• the fatty acids derived from the other components can be removed by degreasing the sample composition with hexane in advance.
• the degreasing of the sample can be performed by a conventional method, for example, by the following method: add the same mass of hexane to the sample, shake at 20 to 40°C for 5 to 10 minutes, and then remove the supernatant. This process is repeated 2 to 3 times, and the residue is dried to completely remove the hexane, obtaining a defatted sample.
• the coating material of the present invention is applied to an ingredient to produce a fried food material.
• the fried food material to which the coating material is applied is then deep-fried to produce the fried food.
• Fried foods produced using the coating material of the present invention are not particularly limited, but examples include fried chicken, tempura, and fries.
• the ingredients for the fried food are not particularly limited, and examples thereof include meats such as chicken, pork, beef, lamb, and goat; seafood such as squid, shrimp, fish, and shellfish; vegetables, and imitation meats such as soy meat. If necessary, the ingredients may be seasoned or dusted with flour before being coated with the coating material of the present invention.
• the coating material in powder form may be applied to the ingredients, or a coating liquid containing the coating material of the present invention may be prepared and the liquid may be applied to the ingredients.
• a coating liquid containing the coating material of the present invention may be prepared by mixing the powder of the coating material of the present invention with a liquid component (e.g., water, egg liquid, etc.).
• a liquid component e.g., water, egg liquid, etc.
• the coating material of the present invention may be used as a dusting powder or blender, or may be used as an ingredient for a coating liquid.
• the coating material of the present invention is provided in powder form and applied to ingredients as a blender in the powder form, or used as an ingredient for a coating liquid.
• a further coating material may be applied on top of the ingredient to which the dusting flour, blender or coating liquid has been applied, if necessary.
• the further coating material may be an appropriate one depending on the type of fried food to be produced.
• the further coating material may be the coating material of the present invention or a coating liquid containing it, or it may be another blender (e.g., bread crumbs, fried chicken flour, grain flour, starch flour, etc.) or another coating liquid (e.g., egg liquid, coating liquid for tempura or breaded fries, coating liquid for fried chicken, etc.).
• the ingredients (fried food ingredients) to which the coating material of the present invention has been applied may be fried immediately, but may also be refrigerated or frozen as necessary.
• the desired fried food is produced by frying the fried food ingredients in a conventional manner.
• the procedures for producing fried foods such as applying the coating material and frying, can be carried out in accordance with the procedures for producing ordinary fried foods.
• Test Example 1 Production of modified wheat flour (Production Example 1) 500 g of raw wheat flour (weak flour: moisture content 12% by mass) was heated at a product temperature of 64°C for 840 hours to produce modified wheat flour.
• Comparative Example 1 500 g of raw wheat flour (weak flour: moisture content 12% by mass) was heated at a product temperature of 120°C for 30 minutes to produce modified wheat flour.
• pork cutlets were manufactured and evaluated in the same procedure as above using raw wheat flour instead of modified wheat flour.
• the evaluation was performed by 10 expert panelists according to the following evaluation criteria, and the average score of the 10 panelists was calculated. The results are shown in Table 1.
• Test Example 2 Modified wheat flour having the fatty acid composition shown in Table 2 was produced under the same conditions as in Production Example 1, except that the heating time was changed as shown in Table 2. Pork cutlets were produced and evaluated using each of the produced modified wheat flours in the same manner as in Test Example 1. The results are shown in Table 2. Table 2 lists the results of Reference Example and Production Example 1 again.
• Test Example 3 Modified wheat flour having the fatty acid composition shown in Table 3 was produced under the same conditions as in Production Example 1, except that the heating temperature and heating time were changed as shown in Table 3. Pork cutlets were produced and evaluated using each of the produced modified wheat flours in the same manner as in Test Example 1. The results are shown in Table 3. Table 3 also lists the results of the Reference Example.
• Test Example 4 1) Preparation of oil-mixed coating material 5% by mass of rapeseed oil was added to 100% by mass of the modified wheat flour of Production Example 1, and the mixture was thoroughly mixed in a mixer to prepare the coating material of Production Example 9.
• Fatty acid analysis was carried out on Production Examples 1 and 9. Each sample was divided into two, one of which was analyzed for fatty acid composition by the same procedure as in Test Example 1, and the other was subjected to the following defatting treatment and then analyzed for fatty acid composition by the same procedure as in Test Example 1.
• the analysis results are shown in Table 4.
• the fatty acid composition of the modified wheat flour of Production Example 1 was not significantly affected by the defatting treatment.
• the fatty acid composition of the coating material containing rapeseed oil of Production Example 9, without defatting treatment had a much higher content of monounsaturated fatty acids than Production Example 1, and was thought to be significantly affected by the fatty acids derived from rapeseed oil.
• the fatty acid composition of Production Example 9, which was defatting treated was closer to that of the modified wheat flour of Production Example 1.

Landscapes

• Life Sciences & Earth Sciences (AREA)
• Health & Medical Sciences (AREA)
• Nutrition Science (AREA)
• Chemical & Material Sciences (AREA)
• Engineering & Computer Science (AREA)
• Food Science & Technology (AREA)
• Polymers & Plastics (AREA)
• Zoology (AREA)
• Cereal-Derived Products (AREA)
• Grain Derivatives (AREA)

Priority Applications (3)

Applications Claiming Priority (1)

Publications (1)

Family

ID=92971503

Family Applications (1)

Country Status (3)

Citations (5)

• 2023
  • 2023-04-03 JP JP2025512223A patent/JPWO2024209514A1/ja active Pending
  • 2023-04-03 WO PCT/JP2023/013834 patent/WO2024209514A1/ja not_active Ceased
  • 2023-04-03 CN CN202380096217.4A patent/CN120857870A/zh active Pending

Patent Citations (5)

Non-Patent Citations (1)

Also Published As

Similar Documents

Legal Events