WO2023095231A1 - Procédé de production de farine de blé traitée thermiquement - Google Patents

Procédé de production de farine de blé traitée thermiquement Download PDF

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Publication number
WO2023095231A1
WO2023095231A1 PCT/JP2021/043123 JP2021043123W WO2023095231A1 WO 2023095231 A1 WO2023095231 A1 WO 2023095231A1 JP 2021043123 W JP2021043123 W JP 2021043123W WO 2023095231 A1 WO2023095231 A1 WO 2023095231A1
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Prior art keywords
wheat flour
heat
treated
mixture
water
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2021/043123
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English (en)
Japanese (ja)
Inventor
匡 吉田
健治 中村
将幸 和田
知久 赤石
隆志 二宮
まなみ 安藤
翔平 幸西
浩一 伊藤
隆弘 柳下
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Nisshin Seifun Premix Inc
Nisshin Seifun Welna Inc
Original Assignee
Nisshin Seifun Premix Inc
Nisshin Seifun Welna Inc
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Application filed by Nisshin Seifun Premix Inc, Nisshin Seifun Welna Inc filed Critical Nisshin Seifun Premix Inc
Priority to JP2022524284A priority Critical patent/JP7746262B2/ja
Priority to CN202180018023.3A priority patent/CN116507207B/zh
Priority to PCT/JP2021/043123 priority patent/WO2023095231A1/fr
Priority to KR1020227029409A priority patent/KR20230078946A/ko
Publication of WO2023095231A1 publication Critical patent/WO2023095231A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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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
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
    • A21D6/003—Heat treatment
    • 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
    • A23L7/109—Types of pasta, e.g. macaroni or noodles
    • 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
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2300/00—Processes
    • A23V2300/24—Heat, thermal treatment

Definitions

  • the present invention relates to a method for producing heat-treated wheat flour used for producing bakery foods such as bread and confectionery and noodles.
  • Bakery products such as breads and confectionery products with various flavors and textures are available on the market due to the diversification of preferences.
  • a moist and chewy texture hereinafter also referred to as “moist and chewy”.
  • BACKGROUND ART Conventionally, various methods have been proposed for imparting a moist or chewy texture to bakery foods such as breads and confectionery.
  • Patent Document 2 as a pulverized heat-treated wheat flour that can produce bakery foods that have a moist and / or chewy texture and are less likely to deteriorate over time, 70 ° C. or higher for 100 parts by mass of wheat flour.
  • a method for producing pulverized heat-treated wheat flour which includes a step of pulverizing after the temperature is reduced to 100° C. or lower.
  • An object of the present invention is to maintain a moist and chewy texture in bread and the like (hereinafter simply referred to as "moist and chewy”), and to eat relatively fragile bakery foods such as hot cakes even when stored frozen for a long period of time.
  • 100 parts by mass of wheat flour having an amylose content of 25% or less and 30 parts by mass or more and 45 parts by mass or less of water of 70 ° C. or more are combined to obtain a mixture, and the mixture is heated at an ambient temperature of 100 ° C. or more and less than 120 ° C. for 3 seconds or more.
  • a method for producing heat-treated wheat flour comprising heating for 60 seconds or less to obtain heat-treated wheat flour having a degree of gelatinization of 50% or more and 95% or less.
  • heat-treated wheat flour refers to wheat flour that has been subjected to heat treatment.
  • the method for producing the heat-treated wheat flour of the present invention will be described.
  • 100 parts by mass of wheat flour having an amylose content of 25% or less and 30 to 45 parts by mass of water at 70 ° C. or higher are combined to obtain a mixture, and the temperature is 100 ° C. or higher and lower than 120 ° C. to obtain heat-treated wheat flour with a degree of gelatinization of 50% or more and 95% or less.
  • One of the characteristics of the method for producing heat-treated wheat flour of the present invention is that wheat flour with an amylose content of 25% or less is used as a raw material.
  • wheat flour with an amylose content of 25% or less is used and heat treatment is performed for a predetermined time using a predetermined amount of water at a predetermined temperature or higher to make the degree of gelatinization within a predetermined range
  • the bread obtained from the present invention has a particularly excellent moist and chewy texture. For example, as compared with Comparative Example 6 and Example 1, according to this production method, even with the same degree of gelatinization, excellent effects are exhibited by using wheat flour with an amylose content of a predetermined value or less.
  • the wheat flour used in the present invention has an amylose content of 25% or less from the viewpoint of the moist and sticky properties of starch with little amylose and the property of being easily gelatinized by heat treatment.
  • amylose content refers to the amylose content in the starch of wheat flour.
  • Examples of wheat flour with an amylose content of 25% or less include “Tsurupikari”, “Chikugoizumi”, “Nebarigoshi”, “Nishihonami”, “Ayahikari”, “Iwainodaichi”, “Yumeseiki”, “Kinuazuma”, and “Kanto No. 107”.
  • low-amylose wheat such as These low-amylose wheats include, for example, wheat flour derived from wheat lacking expression of any two of the amylose synthesis genes Wx-A1, Wx-B1, and Wx-D1. As the wheat flour having an amylose content of 25% or less, one or two or more of these low-amylose wheat-derived flours can be appropriately mixed and used.
  • waxy wheat flour Another example of wheat flour with an amylose content of 25% or less is waxy wheat flour.
  • the wheat used for this waxy wheat flour is prepared according to the method described, for example, in Japanese Patent Application Laid-Open No. 6-125669. and a hexaploid lacking only the expression of the Wx-D1 gene are crossed to obtain a hybrid first-generation individual, which is self-fertilized to obtain a hybrid second-generation individual. It was created by selecting the missing one, which has zero amylose content.
  • waxy wheat having an amylose content of 10% or less can be obtained by crossing this with urchin wheat according to a conventional method and then selecting it.
  • wheat flour having an amylose content of 10% or less and derived from waxy wheat may be used as the wheat flour having an amylose content of 25% or less.
  • the amylose content of the wheat flour used in the present invention is preferably 0 to 25%, more preferably 0 to 20%, from the viewpoints of springy and moist texture, freeze resistance, refrigeration resistance, and the like.
  • the proportion of wheat varieties with an amylose content of 25% or more is preferably 50% by mass or more from the viewpoint of improving the texture described above, and 75% by mass. It is particularly preferable that it is 100% by mass or more.
  • a mixture is obtained by combining water heated to a predetermined temperature or higher with wheat flour having a specific amylose content, and the mixture is heat-treated.
  • the process of combining water and wheat flour to obtain a mixture is also referred to as a mixing process.
  • Patent Document 1 describes heat-treating a mixture of water and wheat flour, but does not describe previously heat-treating water to be mixed with wheat flour.
  • by heat-treating a mixture obtained by mixing water heated to a predetermined temperature or higher with wheat flour starch in wheat flour is gelatinized in a short time compared to mixing with unheated water.
  • the water to be added to the wheat flour is heated to 70°C or higher, preferably 75°C or higher, more preferably 80°C or higher.
  • the water temperature referred to in this specification is the water temperature under normal pressure, and the upper limit is usually 100°C.
  • the mixture of wheat flour and water at a predetermined temperature or above does not need to be a homogeneous mixture, but only needs to be in a mixed state.
  • the process of combining wheat flour and water to obtain a mixture of wheat flour and water at a predetermined temperature or higher does not require an operation for homogenization such as stirring.
  • the homogenization treatment such as stirring when obtaining the mixture of wheat flour and water is not excluded from the present invention, and can be appropriately performed according to the desired use, quality, etc. of the heat-treated flour.
  • the mixture of wheat flour and water may be obtained by adding the water to wheat flour, or by adding wheat flour to the water. , is advantageous in terms of uniformity and simplicity of mixing and stirring.
  • the amount of water to be mixed with wheat flour is a predetermined amount in the mixing process.
  • the amount of water having a temperature of 70°C or higher to be mixed with wheat flour should be 30 parts by mass or more and 45 parts by mass or less per 100 parts by mass of wheat flour.
  • the amount of water added is 30 parts by mass or more, the starch in the wheat flour is sufficiently gelatinized, and a good moist and chewy texture can be obtained.
  • by making it 45 parts by mass or less it is possible to prevent a decrease in productivity due to the wheat flour becoming doughy, and to suppress the occurrence of stickiness during bread making due to excessive gelatinization of the starch in the flour, resulting in workability. has the advantage of being superior to
  • the amount of water to be mixed with wheat flour is more preferably 30 parts by mass or more and 40 parts by mass or less, and even more preferably 32 parts by mass or more and 38 parts by mass or less per 100 parts by mass of wheat flour.
  • emulsifiers fatty acids, oils and fats when heat-treating wheat flour.
  • the total amount of components other than wheat flour and water in the mixture is preferably 2.0% by mass or less, more preferably 1.0% by mass or less, relative to wheat flour.
  • the mixture obtained by combining water and wheat flour at a predetermined temperature is heated at an ambient temperature of 100 ° C. or higher and 120 ° C. or lower for 3 seconds or more and 60 seconds or less (hereinafter, this treatment is also simply referred to as "heat treatment”. .).
  • the "ambient temperature” referred to here is the air temperature of the space around the mixture (flour) that is the object to be heated, not the temperature of the object to be heated itself (temperature of the mixture).
  • the ambient temperature is 100° C. or higher and the heating time is 3 seconds or longer, the starch in the wheat flour can be sufficiently gelatinized.
  • the ambient temperature is less than 120° C.
  • the heating time is preferably 4 seconds or more and 30 seconds or less, and 4 seconds or more and 15 seconds or less.
  • the ambient temperature is 100° C. or higher and 110° C. or lower.
  • the mixing of the wheat flour and the water and the heating may be performed at the same time, or the heating may be performed after the mixing. For example, by putting wheat flour and water into a container whose internal atmosphere has been heated in advance, the wheat flour and water can be mixed simultaneously with the heating. In that case, the heating time starts when the flour and water are put into the container.
  • the temperature of the mixture is preferably higher than 100°C and 110°C or lower, more preferably 101°C or higher and 110°C or lower in the heat treatment.
  • the heat treatment by setting the temperature of the mixture to more than 100 ° C. and 110 ° C. or less, it is possible to successfully obtain wheat flour with a degree of gelatinization described later, moist and sticky texture, freeze resistance such as hot cakes, and The noodles are particularly excellent in cold storage resistance.
  • Patent Document 2 paragraph [0018] states, "When the temperature of the mixture is 100 ° C. or less, a moist and chewy texture can be obtained, and workability, appearance (volume), and internal phase are also excellent.
  • a bakery product is obtained.”
  • the temperature of the mixture when the temperature of the mixture is heated to 100 ° C. or higher and 110 ° C. or lower to a predetermined degree of gelatinization for wheat with a specific amylose content, the texture is particularly excellent. It was found that an improvement effect was obtained.
  • the temperature of the mixture should have reached more than 100° C. and not more than 110° C. even once during the heat treatment. For example, the temperature of the mixture can be measured when the heat treatment is completed. °C or less may be outside the range.
  • the temperature and amount of water to be combined with the wheat flour in the mixing process should be within the above range, and the time from the time when the wheat flour and water are mixed to the start of the heat treatment Further, in addition to setting the atmospheric temperature and heating time in the heat treatment within the above ranges, the flow rate of the heated water vapor to be circulated inside the container in the heat treatment may be adjusted.
  • the temperature of the mixture upon completion of heating is within the range described below.
  • Continuous means, for example, mixing wheat flour and water at a predetermined temperature and starting heating within a few seconds. including cases where When measuring the temperature of the above-described mixture in a heat treatment apparatus, for example, when using a device that heats while transferring the contents from the inlet to the outlet in the container by an internal extruder for heat treatment, the temperature of the mixture 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.
  • a device that adds water to gelatinize the starch in the wheat flour for heat treatment can be used.
  • Heat treatment can be performed using a known heating device such as an autoclave or a steam oven.
  • a known heating device such as an autoclave or a steam oven.
  • the heat treatment according to the present invention there is a treatment in which wheat flour and water at a temperature higher than the predetermined temperature are enclosed and sealed in an aluminum pouch or the like, or in a heatable closed container with a heat jacket or the like, and heated under pressure.
  • the internal atmosphere of the closed container may be preheated to a desired temperature prior to the introduction of the flour and water. Further, a mechanism for appropriately stirring may be provided inside the sealed container.
  • Pressurization may also be accomplished by heated steam in a closed vessel.
  • wheat flour and water are introduced into a closed container, and the mixture is stirred as necessary, simultaneously with the introduction, before or after the introduction (preferably Simultaneously with or prior to the introduction), saturated steam is introduced into the container and heated under pressure (in this case, the amount of saturated steam is 70 ° C. or higher water added to flour) shall not be included in the quantity).
  • saturated steam is introduced into the container and heated under pressure (in this case, the amount of saturated steam is 70 ° C. or higher water added to flour) shall not be included in the quantity).
  • These treatments can be performed using, for example, single or twin screw extruders.
  • the flow rate of steam is usually adjusted within the range of 40 to 130 kg/h, preferably within the range of 70 to 100 kg/h.
  • under pressure means a state in which pressure is generated mainly by steam filling the container, and an object such as an extruder (a member corresponding to the screw provided in the extruder) is brought into contact with the raw material wheat. It does not refer to the case where the raw material wheat is put into a pressurized state by pressing.
  • the heated mixture is preferably pulverized without undergoing a granulation step.
  • the granulation step refers to the step of granulating the heated mixture into dough particles. Examples of the granulation process include granulation processes using an extrusion granulator, a mixing granulator, and the like.
  • the stretched dough is cut and granulated, or when a kneader is used for the heat treatment described above, the mixture extruded from the kneader is cut into small pieces. and granulating.
  • the particle size of the dough particles is 1 mm to 50 mm, preferably 5 mm to 20 mm.
  • the heated mixture is pulverized without undergoing a granulation step, which has the advantage of shortening the production time and saving the space of the production equipment.
  • the pulverization method is not particularly limited, and a known method can be used. Among them, pin mill pulverization or airflow pulverization can be preferably used.
  • the heat-treated wheat flour may be dried prior to pulverization of the heat-treated wheat flour.
  • the heat-treated wheat flour is usually in a wet state, so drying it before grinding allows the grinding process to be performed more appropriately. Drying can be carried out by known methods such as shelf drying, hot air drying, fluidized bed drying and the like. Drying may be performed at the same time as pulverization.
  • the heat-treated wheat flour is not dried before pulverization, it is preferable to dry it after pulverization to improve storage stability.
  • the drying temperature during drying is preferably low temperature drying of 30 ° C. or higher and 70 ° C.
  • high temperature drying of 100 ° C. or higher and 180 ° C. C. or less is preferably 5 seconds to 120 seconds
  • low temperature drying is more preferably 40.degree. C. to 60.degree. C.
  • high temperature drying is more preferably 120.degree.
  • the heat-treated wheat flour obtained in the present invention has a degree of gelatinization of 50% or more and 95% or less.
  • Heat-treated wheat flour has a degree of gelatinization of 50% or more, so it gives bread a moist and chewy texture, and has the advantage of preventing the texture of hot cakes and other dough from deteriorating during frozen storage. , can prevent the aging resistance of noodles.
  • Heat-treated wheat flour with a degree of gelatinization of 95% or less has the advantage of preventing stickiness caused by excessive gelatinization of starch, thereby preventing deterioration in productivity and bread-making workability.
  • heat-treated wheat flour preferably has a degree of gelatinization of 50% or more and 95% or less, more preferably 65% or more and 90% or less. The degree of gelatinization is measured by the ⁇ -amylase/pullulanase method, specifically by the following method.
  • Reagents used are as follows. 1.0.8M acetic acid-Na acetate buffer 2.10N sodium hydroxide solution 3.2N acetic acid solution 4. Enzyme solution: 0.017 g of ⁇ -amylase (Nagase Seikagaku Co., Ltd. #1500) and 0.17 g of pullulanase (Hayashibara Biochemical Laboratory Co., Ltd., 31001) dissolved in the above 0.8 M acetic acid-Na acetate buffer solution, 100 ml What I did. 5. Inactivated enzyme solution: prepared by boiling the above enzyme solution for 10 minutes. 6. Somogyi's Reagent and Nelson's Reagent (reagents for measuring the amount of reducing sugars)
  • the heat-treated wheat flour of the present invention can be used for various food applications by secondary processing, and bakery foods are typical applications.
  • the bakery food referred to in the present invention is a fermented or non-fermented dough obtained by using grain flour as the main raw material and optionally adding secondary ingredients such as yeast, leavening agent, water, salt, sugar, etc. It refers to food obtained by heat treatment such as frying.
  • Examples of bakery foods to which the present invention can be applied include breads and confectionery. Examples of bread include white bread, French bread, roll bread, copdozens bread, croissants, pizza and the like. Confectionery includes donuts, dorayaki, sponge cakes, butter cakes, hot cakes, pancakes, muffins, cookies and the like.
  • Examples of noodles include udon, Chinese noodles, and pasta.
  • the heat-treated wheat flour obtained in the present invention is preferably used for bakery foods or noodles, and can be used, for example, as a raw material for bakery food mixes or noodle mixes.
  • the bakery food mix and noodle mix obtained in the present invention contain the heat-treated wheat flour obtained by the heat-treated wheat flour production method of the present invention.
  • the present inventors have found that by using the heat-treated wheat flour obtained by the method for producing heat-treated wheat flour of the present invention, bakery foods such as pancakes that have a moist and chewy texture can be obtained. This is what I discovered. Also, by using the heat-treated wheat flour obtained by the method for producing heat-treated wheat flour of the present invention, noodles with excellent refrigeration resistance can be obtained.
  • the bakery food mix and noodle mix obtained in the present invention contain non-heat-treated wheat flour in addition to the heat-treated wheat flour obtained by the heat-treated wheat flour production method of the present invention. It is preferable in that it is easy to make the internal phase good.
  • non-heat-treated wheat flour untreated wheat flour that has not been heat-treated can be used. The above can be used in combination.
  • 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 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.
  • the blending amount of the heat-treated wheat flour obtained in the present invention is 1 part by mass in a total of 100 parts by mass of the heat-treated and non-heat-treated wheat flour. It is preferable that it is more than 40 mass parts or less. By setting the blending amount of the heat-treated wheat flour obtained in the present invention to 1 part by mass or more, it becomes easier to obtain the effect of improving texture in bakery foods and noodles. By setting the blending amount of the heat-treated wheat flour to 40 parts by mass or less, good confectionery, bread-making, and noodle-making properties are obtained.
  • the blending amount of the heat-treated wheat flour obtained in the present invention in the bakery food mix and the noodle mix is, in a total of 100 parts by mass of the heat-treated wheat flour and the non-heat-treated wheat flour, the blending amount of the heat-treated wheat flour is It is more preferably 5 parts by mass or more and 40 parts by mass or less, and even more preferably 10 parts by mass or more and 40 parts by mass or less.
  • the amount of the non-heat-treated wheat flour is good for workability, texture, appearance, and internal phase. From the viewpoint of the high effect, it is preferably 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 70 parts by mass or more and 90 parts by mass or less More preferred.
  • the ratio of the total amount of the heat-treated wheat flour and the non-heat-treated wheat flour obtained in the present invention in the bakery food mix and the noodle mix is preferably 50% by mass or more, more preferably 55% by mass or more, and particularly preferably 60% by mass or more.
  • the above amount is preferable for general bread applications, confectionery applications such as hot cakes, and noodle applications, since it is highly effective in improving workability, texture, appearance, and internal phase.
  • the bakery food mix and the noodle mix can also contain ingredients other than the heat-treated wheat flour and non-heat-treated wheat flour obtained in the present invention.
  • cereal flour other than wheat flour such as rye flour, barley flour, buckwheat flour, rice flour, bean flour, corn flour; potato starch, corn starch, waxy starch, wheat starch; Modified starch that has undergone treatment such as oxidation; leavening agent or yeast such as sodium hydrogen carbonate, baking powder, ammonium carbonate, ammonium hydrogen carbonate, ammonium chloride; oils and fats such as salad oil; sugars such as sugar; whole eggs, egg whites, egg yolks dairy products such as milk, powdered skim milk and butter; salts such as salt; emulsifiers, thickeners, acidulants, flavors, spices, coloring agents, fruit juices, fruits, vitamins, brine
  • These 1 types can be used individually or in combination of 2 or more types.
  • These other ingredients may be mixed together when mixing the heat-treated wheat flour and non-heat-treated wheat flour obtained in the present invention, or may be mixed in advance with one of the heat-treated wheat flour and the non-heat-treated flour. , may be further mixed after mixing the heat-treated wheat flour and the non-heat-treated wheat flour.
  • the present invention has been described above based on its preferred embodiments, it is possible to combine the preferred configurations described in the examples above or below with any other preferred configurations described above or below.
  • the preferred configuration here means that any stage can be combined with any stage regardless of the stage such as more preferable or particularly preferable.
  • the steam temperature in the container was set within the range of 90 to 130° C.
  • the pressure within the container was set within the gauge pressure range of 10 to 100 kPa
  • the steam flow rate was set within the above ranges.
  • Examples 1 to 4, 6, Comparative Examples 4 to 7 A closed container equipped with a heat jacket and a single-screw extruder was brought to the ambient temperature previously listed in Table 1. Specifically, the airtight container was heated from the outside by a heat jacket using steam as a heat source, and the ambient temperature in the container was made to reach the temperature shown in Table 1. After that, flour milled from the varieties and brands of wheat shown in Table 1 was prepared. The amylose content of wheat flour was as shown in Table 1. Water heated to 80° C. was prepared in the amount shown in Table 1 with respect to wheat flour.
  • Wheat flour and the above-mentioned heated water were placed in the closed container, mixed, heated for 5 seconds in the closed container set to the predetermined atmospheric temperature, and then discharged from the closed container.
  • the temperature of the mixture at the completion of heating was the temperature shown in Table 1.
  • the heat-treated flour is pulverized with a pin mill. and the mixture particles were recovered as pulverized heat-treated wheat flour.
  • the degree of gelatinization of the obtained heat-treated pulverized wheat flour was measured by the method described above. During the heat treatment, saturated steam was introduced into the container to heat the mixture under pressure.
  • Example 5 In Example 1, except that the temperature of the mixture at the completion of heating (the temperature of the mixture at the outlet of the closed container) was changed to 100 ° C. or less (95 ° C.) by adjusting the steam flow rate in the container. Same. The degree of gelatinization of the obtained heat-treated pulverized wheat flour was measured by the method described above.
  • Test example 1 Using the pulverized heat-treated wheat flour of Examples 1 to 6 and Comparative Examples 4 to 7 or the wheat flour of Comparative Example 1, bread, which is a type of bakery food, was produced by the following method.
  • the bread dough thus obtained is fermented for 1 hour under conditions of a temperature of 27 ° C. and a relative humidity of 75%, divided into 450 g pieces, rolled, and benched for 30 minutes. Stuffed. After proofing (at a temperature of 38° C. and a relative humidity of 85%) for 60 minutes, the bread was baked at a temperature of 200° C. for 30 minutes to obtain bread.
  • Table 1 shows the average scores of the panelists.
  • 5 points The whole product has a sufficiently moist and chewy texture, and the taste and texture are good.
  • 4 points Moistness and softness may be lacking in some parts, but the overall texture is moist and chewy, and there is no problem with the taste and texture.
  • 3 points Moistness and elasticity are slightly felt.
  • 2 points There is little moist feeling and sticky feeling as a whole, and the skin is slightly dry.
  • 1 point The texture was too hard or dry as a whole, and the taste and texture were unsatisfactory.
  • Hot cakes which are a type of bakery food, were produced by the following method.
  • the powder raw material 40 g of non-heat-treated soft flour (Nissin Flour Milling Co., Ltd.), 10 g of the heat-treated wheat flour to be evaluated or 10 g of the wheat flour of Comparative Example 2, 12.5 g of white sugar, and 2.5 g of baking powder
  • the powder raw material 40 g of non-heat-treated soft flour (Nissin Flour Milling Co., Ltd.)
  • 10 g of the heat-treated wheat flour to be evaluated or 10 g of the wheat flour of Comparative Example 2 12.5 g of white sugar, and 2.5 g of baking powder
  • In a bowl add 5 g of salad oil, 15 g of whole egg liquid, 40 g of milk, and 30 g of water as liquid ingredients. bottom. After the baked product was allowed to cool at 27°C for 30 minutes, it was packaged, stored at -5°C for 30 days, and used for texture evaluation.
  • the frozen hotcake was left in an environment of 27°C for 2 hours to thaw. Then, the brittle texture of the hot cake was evaluated by 10 expert panelists based on the following evaluation criteria. Table 1 shows the average scores of the panelists. (Evaluation criteria for hot cake texture) 5 points: Very moist and sticky, very good texture 4 points: Moist and sticky, good texture 3 points: Slightly moist and sticky, slightly good texture 2 points: Slightly brittle and dry, Somewhat unfavorable texture 1 point: Very brittle and dry, very unfavorable texture
  • noodles were produced by the following method. 20 parts by mass of the wheat flour to be tested and 80 parts by mass of non-heat-treated all-purpose flour Menhasshu (Nissin Flour Milling Co., Ltd.) are mixed, and 1 part by mass of salt and 40 parts by mass of water are added, The mixture was mixed at a low speed for 5 minutes in a mixer (manufactured by Hobart), and the resulting crumbly noodle dough was put together with a noodle-making roll, compounded, rolled, and made into noodles to form noodle strands having a thickness of 3 mm and a width of 4 mm.
  • Menhasshu Nesin Flour Milling Co., Ltd.
  • wheat flour with a predetermined amylose content is heat-treated for a predetermined time by adding a predetermined amount of water at a predetermined temperature to a specific degree of gelatinization.
  • the pancakes did not become brittle after long-term freezing, and the chewy and smooth texture of the noodles after refrigeration were both obtained.
  • the mixture temperature was over 100°C, an excellent texture improvement effect was obtained.
  • the wheat flour of Comparative Examples 4 to 6 which have a relatively high amylose content, the texture of the bread is inferior, especially when the amount of water is not sufficient, and the texture of the pancakes stored frozen for a long time is also brittle and dry.
  • the noodles also had a brittle texture.

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Physics & Mathematics (AREA)
  • Thermal Sciences (AREA)
  • Cereal-Derived Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La présente invention concerne un procédé de production de farine de blé traitée thermiquement dans lequel : 100 parties en masse de farine de blé ayant une teneur en amylose de 25 % ou moins, et 30 à 45 parties en masse d'eau ayant une température de 70 °C ou plus sont mélangées et un mélange est obtenu ; et le mélange est chauffé pendant 3 à 60 secondes à une température ambiante égale ou supérieure à 100 °C et inférieure à 120 °C, et la farine de blé traitée thermiquement ayant un degré de gélatinisation de 50 à 95 % est obtenue. De préférence, le mélange de farine de blé et d'eau à la température indiquée est porté à une température supérieure à 100 °C, et non supérieure à 110 °C, par le traitement thermique. De préférence, comme la farine de blé traitée thermiquement, de la farine de blé traitée thermiquement pour des produits de boulangerie ou pour des nouilles, est produite.
PCT/JP2021/043123 2021-11-25 2021-11-25 Procédé de production de farine de blé traitée thermiquement Ceased WO2023095231A1 (fr)

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JP2022524284A JP7746262B2 (ja) 2021-11-25 2021-11-25 熱処理小麦粉の製造方法
CN202180018023.3A CN116507207B (zh) 2021-11-25 2021-11-25 热处理小麦粉的制造方法
PCT/JP2021/043123 WO2023095231A1 (fr) 2021-11-25 2021-11-25 Procédé de production de farine de blé traitée thermiquement
KR1020227029409A KR20230078946A (ko) 2021-11-25 2021-11-25 열처리 밀가루의 제조 방법

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Publication number Priority date Publication date Assignee Title
WO2025205413A1 (fr) * 2024-03-29 2025-10-02 株式会社日清製粉グループ本社 Procédé de fabrication de farine de céréales traitée thermiquement

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JP2000262205A (ja) * 1999-03-16 2000-09-26 Shikishima Baking Co Ltd パン類の製造方法
JP2003333991A (ja) * 2002-05-19 2003-11-25 Torigoe Flour Milling Co Ltd 新規なケーキ類及びその製法
JP2007097507A (ja) * 2005-10-05 2007-04-19 Nisshin Flour Milling Inc 低アミロ小麦粉の品質改良方法
WO2016121570A1 (fr) * 2015-01-26 2016-08-04 日清フーズ株式会社 Procédé de production pour farine de blé traitée thermiquement et procédé de production pour préparation pour pâtisserie
JP2017035074A (ja) * 2015-08-07 2017-02-16 日清フーズ株式会社 粉砕熱処理小麦粉の製造方法及びベーカリー食品用ミックスの製造方法
JP2019088255A (ja) * 2017-11-16 2019-06-13 日清製粉株式会社 パン類用素材、その製造方法及びこれを用いるパン類の製造方法
JP2019126313A (ja) * 2018-01-26 2019-08-01 日本製粉株式会社 小麦粒及びその製造方法
WO2021095827A1 (fr) * 2019-11-15 2021-05-20 日清製粉プレミックス株式会社 Farine de blé broyée et traitée thermiquement ainsi que procédé de fabrication de celle-ci, et mélange pour produit de boulangerie ainsi que procédé de fabrication de celui-ci

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JP4201499B2 (ja) 2001-08-28 2008-12-24 日清製粉株式会社 湿熱処理小麦粉およびそれを用いたミックス類
JP5178404B2 (ja) * 2008-09-01 2013-04-10 松谷化学工業株式会社 パン類の製造方法

Patent Citations (8)

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Publication number Priority date Publication date Assignee Title
JP2000262205A (ja) * 1999-03-16 2000-09-26 Shikishima Baking Co Ltd パン類の製造方法
JP2003333991A (ja) * 2002-05-19 2003-11-25 Torigoe Flour Milling Co Ltd 新規なケーキ類及びその製法
JP2007097507A (ja) * 2005-10-05 2007-04-19 Nisshin Flour Milling Inc 低アミロ小麦粉の品質改良方法
WO2016121570A1 (fr) * 2015-01-26 2016-08-04 日清フーズ株式会社 Procédé de production pour farine de blé traitée thermiquement et procédé de production pour préparation pour pâtisserie
JP2017035074A (ja) * 2015-08-07 2017-02-16 日清フーズ株式会社 粉砕熱処理小麦粉の製造方法及びベーカリー食品用ミックスの製造方法
JP2019088255A (ja) * 2017-11-16 2019-06-13 日清製粉株式会社 パン類用素材、その製造方法及びこれを用いるパン類の製造方法
JP2019126313A (ja) * 2018-01-26 2019-08-01 日本製粉株式会社 小麦粒及びその製造方法
WO2021095827A1 (fr) * 2019-11-15 2021-05-20 日清製粉プレミックス株式会社 Farine de blé broyée et traitée thermiquement ainsi que procédé de fabrication de celle-ci, et mélange pour produit de boulangerie ainsi que procédé de fabrication de celui-ci

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2025205413A1 (fr) * 2024-03-29 2025-10-02 株式会社日清製粉グループ本社 Procédé de fabrication de farine de céréales traitée thermiquement

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KR20230078946A (ko) 2023-06-05
CN116507207B (zh) 2026-02-24

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