JP2021073935A - Wheat flour composition, dough, and crouton and method of producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a crouton capable of maintaining a crunchy texture even when it comes into contact with a liquid such as a soup or a dressing, a method for producing the crouton, and a wheat flour composition and a dough for producing the crouton. The wheat flour composition of the present invention contains wheat flour, rice bran and indigestible dextrin, and the content of the rice bran is 0.5 with respect to the total amount of wheat flour, rice bran and indigestible dextrin. The content of the indigestible dextrin is ~ 18% by mass, and the content of the indigestible dextrin is 0.5 to 16% by mass with respect to the total amount of wheat flour, rice bran and indigestible dextrin. [Selection diagram] None

Description

The present invention relates to a wheat flour composition, dough and croutons, and a method for producing the same.

Croutons produce bread by heating and swelling bread dough by baking or extruder treatment, and after cutting and molding the obtained bread to an appropriate size and shape, the water content is 2 to 10% by mass. It is dried so as to be so that it is manufactured by arbitrarily combining fried tofu / oil and fat treatment. Various seasonings and fragrances may be used according to the taste of the consumer. The croutons obtained in this way are generally used as floats for soups and toppings for salads, and are important food materials that can give a crispy crouton-specific texture while playing a supporting role in foods. It is widely known as. However, since conventional croutons have high water absorption, they may become soggy when they come into contact with liquids such as soups and salad dressings, and the crunchy texture may be impaired, and the shape may be lost.

In order to deal with such a problem, various studies have been made conventionally. For example, Patent Document 1 discloses a method for producing croutons, which comprises adding and acting transglutaminase to a dough containing wheat flour as a main component and then heat-treating the dough. In Patent Document 2, 1 to 10% by weight of fat and oil and 20 to 40% by weight of cornstarch are blended with respect to the weight of wheat flour, and the obtained bread dough is used to make bread having a specific volume of 2 to 3 ml / g after baking. The bread is then cooled, shredded or crushed, and if necessary, heat-dried croutons are coated with dissolved solid fats and oils or a pregelatinized starch solution, and further powdered starch is added. A method for producing croutons, which is characterized by immobilization, is disclosed.

In Patent Document 3, in a method for producing croutons in which bread dough is baked, shredded, and dried, pregelatinized hydroxypropyl starch, pregelatinized acetate starch, and pregelatinized hydroxypropylated crosslinked starch are found on the outside of the baked bread. Disclosed is a method for producing croutons that retains a crispy texture and a bread taste, which comprises attaching one or more types of pregelatinized starch powder selected from the group consisting of pregelatinized acetylated cross-linked starch. Has been done. Patent Document 4 discloses a method for improving the texture of croutons, which comprises blending dry onion powder. Patent Document 5 discloses a fat and oil composition for suppressing water absorption of croutons containing (a) fat and oil and (b) lecithin and / or polyglycerin condensed ricinoleic acid ester. Although all of these technologies have the effect of sustaining the crouton's crunchy texture, the market demands are high and further improvements are required.

Japanese Unexamined Patent Publication No. 7-327584 Japanese Unexamined Patent Publication No. 2002-51692 Japanese Unexamined Patent Publication No. 2012-231728 Japanese Unexamined Patent Publication No. 2017-38564 Japanese Unexamined Patent Publication No. 2017-147986

An object of the present invention is a crouton having an excellent texture and capable of maintaining a crunchy texture even when in contact with a liquid such as a soup or a dressing, a method for producing the crouton, and a crouton for producing the crouton. It is an object of the present invention to provide a flour composition and a dough.

As a result of diligent studies, the present inventors have reduced the content of wheat flour, rice bran and indigestible dextrin to the total amount of wheat flour, rice bran and indigestible dextrin in the flour composition containing flour, rice bran and indigestible dextrin. The above problem is solved by setting the content of indigestible dextrin to 0.5 to 18% by mass and setting the content of indigestible dextrin to 0.5 to 16% by mass with respect to the total amount of wheat flour, bran and indigestible dextrin. We have found that we can do this, and have completed the present invention.
That is, the present invention includes the following aspects.
[1] In a wheat flour composition containing wheat flour, rice bran and indigestible dextrin.
The content of the bran is 0.5 to 18% by mass with respect to the total amount of wheat flour, bran and indigestible dextrin.
A wheat flour composition in which the content of the indigestible dextrin is 0.5 to 16% by mass with respect to the total amount of wheat flour, rice bran and indigestible dextrin.
[2] The wheat flour composition according to [1], which is used for producing croutons.
[3] A dough produced from the wheat flour composition according to [1] or [2].
[4] A crouton produced from the flour composition according to [1] or [2] or the dough according to [3].
[5] The process includes a step of kneading a wheat flour composition containing wheat flour, rice bran and indigestible dextrin with water to obtain a dough, and a step of baking and drying the dough to obtain croutons.
The content of the bran is 0.5 to 18% by mass with respect to the total amount of wheat flour, bran and indigestible dextrin.
A method for producing croutons, wherein the content of the indigestible dextrin is 0.5 to 16% by mass with respect to the total amount of wheat flour, rice bran and indigestible dextrin.

According to the present invention, croutons having an excellent texture and capable of maintaining a crispy texture even when in contact with liquids such as soups and dressings, and a method for producing the croutons, and for producing the croutons. Flour compositions and doughs can be provided. Specifically, croutons in which absorption of the liquid is suppressed and the shape and texture are maintained even when in contact with liquids such as soups and dressings, a method for producing the croutons, and a flour composition for producing the croutons. And the dough can be provided.

The wheat flour composition of the present invention contains wheat flour, bran and indigestible dextrin, and the content of the bran is 0.5 to 18% by mass with respect to the total amount of wheat flour, bran and indigestible dextrin. The content of indigestible dextrin is 0.5 to 16% by mass with respect to the total amount of wheat flour, rice bran and indigestible dextrin.

The wheat flour used in the present invention means the powder of endosperm obtained by carefully selecting and milling wheat grains, and is distinguished from the rice bran described below. The varieties of such wheat grains are not particularly limited, and for example, Dark Northern Spring (DNS), Hard Red Winter (HRW), No. 1 Hard Red Spring (1 CW), Western White (WW), Prime Hard (PH), Australian Standard White (ASW), Yumechikara, Minamino Kaori, Shirogane Wheat, Vermude, Arlequin, Apache, etc.

The bran used in the present invention means a portion of the outer layer of the endosperm obtained through the milling process of the raw material grains. The croutons contain abundant components such as proteins, minerals, and dietary fiber, and have low sugar mass and calories. Therefore, the croutons of the present invention have improved physiological functions, reduced sugar content, reduced calories, etc. Can be expected. The raw material grain is generally composed of endosperm, germ, and a portion of the outer layer of the endosperm. The part of the outer layer from the endosperm refers to the part from the aleurone layer in contact with the endosperm to the outermost layer. In the case of wheat grains, the endosperm layer, the pearl core layer, the seed coat, the tubular cells, the lateral cells, the lower skin, and the epidermis are present in this order. The exodermis is composed of six layers from the pearl core layer to the epidermis, which is sometimes referred to as "bran". The pericarp is composed of four layers, from tubular cells to the epidermis. The aleurone layer separates the endosperm from the exodermis and is a layer that does not contain starch and is rich in proteins, lipids, and ash (minerals). In the case of wheat grains, the composition ratios of the exodermis, the aleurone layer and the endosperm are 6 to 8% by mass, 6 to 7% by mass and 81 to 85% by mass of the wheat grains, respectively. In the flour milling process, the aleurone layer is separated from the endosperm together with the exodermis (bran). Therefore, in the present invention, for example, the portion of the outer layer of wheat grains from the endosperm separated from the endosperm is referred to as "wheat bran", and the exodermis is simply referred to as "wheat bran". Distinguish from the meaning "bran". That is, the bran in the present invention is composed of an aleurone layer and an exodermis, and does not contain endosperm and germ.

The bran may be obtained by milling and separating and refining the raw material grains, or may be commercially available. Commercially available bran products include, for example, wheat bran "Bran Ace Powder P" (derived from wheat grains, manufactured by Nippon Flour Mills Co., Ltd.), oat bran (derived from oats wheat grains, manufactured by Arisan Co., Ltd.), and health. Beauty, Kaga beauty (both derived from wheat grains, manufactured by Honda Co., Ltd.), etc. can be mentioned.
The above-mentioned bran may be subjected to various processing treatments such as fine pulverization, roasting treatment, enzyme treatment, and lactic acid fermentation by a known method.
In addition, in order to blend the above-mentioned bran, a crushed raw material grain (whole grain flour) may be used.

Since the commercially available products containing the above-mentioned bran or refined products by the conventional method may contain endosperm-derived flour or foreign sugar (starch), by subtracting the flour or sugar (starch), or It is preferable to convert it into a substantial amount of starch used by analyzing the components. On the other hand, in wheat grains, the composition ratio of endosperm, the outer layer part (wheat bran) and germ is generally 83: 15: 2 (mass), although there is some increase or decrease depending on the growth conditions and varieties. Is. Therefore, in the following examples of the present invention, the content of wheat bran in wheat grains (whole grains) was regarded as 15% by mass.

In the present invention, the bran separated from the raw material grains as described above may be used, or the whole grain flour containing the bran may be used. The whole grain flour is a powder of all the constituents of the raw material grains. As a method for obtaining whole grain flour, for example, in (1) milling step, raw material grains such as carefully selected wheat grains are arbitrarily prepared, and the endosperm, the outer layer portion (alluron layer and hull) and the germ from the endosperm are obtained. A method of crushing everything with an impact crusher such as a pin mill or a jet mill without separation, and (2) arbitrarily preparing raw grains such as carefully selected wheat grains to make a fine-grained fraction of endosperm. (Flour), the coarse-grained fraction and the germ fraction in the outer layer of the endosperm are separated from each other, and the coarse-grained fraction and / or the germ fraction is optionally further pulverized and then mixed with the fine-grained fraction of the endosperm. The method obtained by the above is mentioned. In the above (2), specifically, the fine-grain fraction (grain flour, wheat flour) of the endosperm obtained by crushing the prepared raw material grains with a roll crusher or the like and fractionating them with a shifter or the like, and A finely pulverized coarse grain obtained by using a pin mill, a jet mill, a grinder mill, or the like, for an arbitrarily prepared coarse grain fraction containing a fragment of the outer layer (wheat bran fragment in the case of wheat grain) rather than a large endosperm. Whole grain flour is obtained by mixing the fraction with the germ fraction or optionally finely pulverized germ fraction. In this case, each fraction may be derived from the same raw material grain (for example, in the case of wheat grain, all fractions are derived from 1 CW, etc.), or may be derived from different raw material grains. (For example, in the case of wheat grains, the fine grain fraction is derived from 1 CW, the coarse grain fraction is derived from DNS, the germ fraction is derived from WW, etc.).

The whole grain flour may be produced by using the above method, or a commercially available product may be used. Commercially available whole grain flours include, for example, "whole grain flour (trade name)", "FH whole grain flour" (all derived from wheat grains, manufactured by Nippon Flour Mills Co., Ltd.), and special giraffe (derived from rye grains, manufactured by Nippon Flour Mills Co., Ltd.). And so on.

The raw material grains of the above-mentioned bran or whole grain flour are not particularly limited, and any raw material grains used for food can be used. Examples of such raw material grains include wheat grains, rye wheat grains, barley grains, oat grains, rice grains, etc. However, since the effects of the present invention are excellent, the raw material grains are wheat grains. It is preferable that the above-mentioned bran is up to wheat bran. The wheat grain varieties are not particularly limited, but Dark Northern Spring (DNS), Hard Red Winter (HRW), No. 1 Hard Red Spring (1 CW), Western White (WW), Prime Hard (PH), Australian Standard White (ASW), Yumechikara, Minamino Kaori, Shirogane Wheat, Vermude, Arlequin, Apache, etc.

The wheat flour composition of the present invention contains wheat flour in an amount of 0.5 to 18% by mass based on the total amount of wheat flour, wheat flour and indigestible dextrin. When the content of the bran is within the above range, it is possible to obtain a crouton having an excellent texture, suppressing the absorption of the liquid even when it comes into contact with the liquid, and maintaining the shape and texture. The content of the bran is preferably 1 to 17% by mass, more preferably 3 to 16% by mass, and 5 to 16% by mass with respect to the total amount of wheat flour, bran and indigestible dextrin. Is more preferable.

The indigestible dextrin used in the present invention is an indigestible dextrin decomposition product that is not digested by human digestive enzymes, and the dextrin obtained by roasting starch such as corn starch in the presence of acid is amylase or the like. It means dextrin containing water-soluble dietary fiber, which is obtained by hydrolyzing with digestive enzymes of the above and recovering the indigestible component thereof. The content of the water-soluble dietary fiber contained in the indigestible dextrin is not particularly limited, and is preferably 50% by mass or more, more preferably 70% by mass or more, and 85% by mass or more with respect to the mass of the indigestible dextrin. More preferred. The indigestible dextrin may be produced by a known method, or a commercially available product may be used. Examples of commercially available indigestible dextrins include Fiber Sol 2, Fiber Sol 2H, and Fiber Sol 2AG (all manufactured by Matsutani Chemical Industry Co., Ltd.), all of which have a content of water-soluble dietary fiber. , 85% by mass or more with respect to the mass of indigestible dextrin.

Since the amount of low-molecular-weight water-soluble dietary fiber contained in indigestible dextrin cannot be measured by the Proski method or the Proski modified method, it is customary to use Eshin No. 13 "Nutrition Facts in Nutrition Labeling Standards, etc." It is measured by the enzyme-HPLC method described in "About the analysis method".

The wheat flour composition of the present invention contains indigestible dextrin in an amount of 0.5 to 16% by mass based on the total amount of wheat flour, rice bran and indigestible dextrin. When the content of the indigestible dextrin is within the above range, it is possible to obtain a crouton having an excellent texture, suppressing the absorption of the liquid even when it comes into contact with the liquid, and maintaining the shape and texture. .. The content of the indigestible dextrin is preferably 1 to 13% by mass, more preferably 2 to 11% by mass, and 3 to 9% by mass with respect to the total amount of wheat flour, rice bran and indigestible dextrin. It is more preferably mass%.

The wheat flour composition of the present invention may appropriately contain raw materials usually used for producing croutons as long as the effects of the present invention are not impaired. As such raw materials, for example, grain flour other than wheat flour such as rice flour, barley flour, rye flour, soybean flour, corn flour; starches such as wheat starch, corn starch, rice starch, horse bell starch, tapioca starch, sago starch; Easy-to-digest processed starches with one or more modifications selected from physical or chemical modifications such as etherification, acetylation, cross-linking, pregelatinization of starches; wheat protein, soybean protein, egg yolk powder, Protein materials such as egg white powder, whole egg powder, defatted milk powder; fats and oils such as animal fats and oils, vegetable fats and oils, hardened fats and oils, powdered fats and oils; inorganic salts such as salt and minerals; Dietary fiber; Water-soluble dietary fiber other than indigestible dextrin such as polydextrose and barley β-glucan; Starch decomposition products such as dextrin other than indigestible dextrin; Pectin, carrageenan, xanthan gum, guar gum, tara gum, locust bean gum, inulin Thickening polysaccharides such as; starch derivatives such as methylcellulose; yeast; swelling agents; emulsifiers; sugars; sweeteners; spices; seasonings; vitamins; pigments; auxiliary raw materials and additives such as fragrances.

The dough of the present invention is produced from the above flour composition.
The dough can be obtained by kneading the flour composition with water. The kneading method is not particularly limited.

The croutons of the present invention are produced from the flour composition or the dough.
The croutons are obtained by baking and drying the dough. As a specific method, the dough is baked to produce crouton bread, the obtained bread is cut into appropriate sizes, dried by means such as oil adjustment and hot air drying, and the side is about 5 mm to 20 mm. There is a method of obtaining croutons of. The conditions for drying the croutons are not particularly limited, and it is sufficient that the water content of the croutons can be reduced to a predetermined value. The water content of such croutons is not particularly limited, and is preferably 10% by mass or less, more preferably 9% by mass or less, and even more preferably 7% by mass or less. The lower limit of the water content of croutons is not particularly limited, and may be 1% by mass or more, or 2% by mass or more.

The wheat flour composition of the present invention contains wheat flour, bran and indigestible dextrin, and the content of the bran is 0.5 to 18% by mass based on the total amount of wheat flour, bran and indigestible dextrin. Yes, the content of indigestible dextrin is 0.5 to 16% by mass with respect to the total amount of wheat flour, bran and indigestible dextrin, so that the texture is excellent and liquids such as soups and dressings are used. It is possible to obtain croutons that can maintain a crunchy texture even when they come into contact with. The wheat flour composition of the present invention is preferably a wheat flour composition for producing croutons.

Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited to these examples.

<Manufacturing croutons>
The croutons of Comparative Example 1 were produced according to the formulations described in the formulation table below. The specific procedure is as follows.
(1) Raw materials other than shortening were put into a mixer and mixed at a low speed of 3 minutes and a high speed of 2 minutes, and shortening was added and further mixed at a low speed of 3 minutes and a high speed of 2 minutes to obtain a dough. For the flour, "Eagle" manufactured by Nippon Flour Mills Co., Ltd. was used.
(2) After the floor time of 30 minutes, it was divided into 240 g and a bench time of 20 minutes was taken.
(3) The divided dough was put into a two loaf mold, whipped for 40 minutes, put into an oven preheated to 210 ° C., and baked for 30 minutes to obtain crouton bread.
(4) After removing the rough heat of the bread, it was cut into substantially cubes and dried by hot air drying so that the water content was 6% by mass to obtain a substantially cubic croutons having a side of about 1 cm. The water content of croutons was measured using a "heat-drying moisture meter MF-50" manufactured by A & D Co., Ltd. That is, the crouton is placed on the sample dish, the heater is covered, and the mass before the start of measurement is measured to obtain the crouton mass before drying, and the standard mode (sample dish temperature: 160 ° C. for the first 5 minutes from the start of measurement, 5). After minutes, the mass change was measured while heating and drying at 135 ° C.), and the mass when the mass change per minute due to the evaporation of water became 0.1% by mass was defined as the crouton mass after drying. The water content of croutons was determined by Equation 1.
Equation 1: Moisture content of croutons (mass%) = (mass of croutons before drying-mass of croutons after drying) / mass of croutons before drying x 100

Formulation table

<Evaluation of croutons>
1. 1. Measurement of crouton soup absorption rate Cup soup One packet (one serving) of corn cream (manufactured by Knorr Foods Co., Ltd.) is sieved to remove solids (sweet corn and floating meat), and the obtained powdered soup is prepared at 90 ° C. 150 mL of boiling water was poured and stirred thoroughly until there were no lumps to obtain a corn cream soup. From the croutons produced, croutons consisting of croutons without crust (skin) are selected, 5 of them are weighed, floated in corn cream soup and left to stand for 1 minute, and then the croutons are scooped up and collected. The soup was cut by shaking it up and down 10 times, and the weight was measured again. The amount of crouton soup sucked is calculated by the weight of croutons increased by floating in corn cream soup, and the crouton sucking soup rate is obtained by dividing the amount of crouton soup obtained earlier by the weight of croutons before floating in corn cream soup. Asked by doing. Table 1 shows the mean value and standard deviation (SD) measured 10 times.

2. Appearance evaluation of croutons Float the croutons on corn cream soup for 1 minute or 5 minutes in the same manner as in the above "Measurement of crouton soup absorption rate", and suck the soup by 10 skilled panelists according to the following evaluation criteria. The appearance of the croutons was evaluated while floating in the soup. The appearance of the croutons produced in Comparative Example 1 when floated in the soup for 1 minute was evaluated as 3 points.

Appearance evaluation criteria

3. 3. Evaluation of crouton texture In the same way as the above "Measurement of crouton soup absorption rate", float the croutons on corn cream soup and let it stand for 1 minute or 5 minutes, and then prepare the soup by 10 skilled panelists according to the following evaluation criteria. The texture of the smoked croutons was evaluated. The texture of the croutons produced in Comparative Example 1 when floated in the soup for 1 minute was evaluated as 3 points.

Evaluation criteria for texture

Examples 1-10 and Comparative Examples 2-6
The croutons were obtained in the same manner as in Comparative Example 1 except that the wheat flour used in the production of the croutons of Comparative Example 1 was replaced with the flour compositions shown in Tables 1 and 2 below, and the above evaluation was carried out. The results are shown in Tables 1 and 2. The amount of water added has been increased or decreased as appropriate in order to adjust the dough properties to suit the production line, and "Blan Ace Powder P" manufactured by Nippon Flour Mills Co., Ltd. is used for the rice bran products, making it difficult to digest. "Fibersol 2" manufactured by Matsutani Chemical Industry Co., Ltd. was used as the dextrin. The content of the bran (wheat bran) in the bran product "Bran Ace Powder P" was 66.1% by mass, and the remaining 33.9% by mass corresponded to wheat flour.

Comparative Example 1 does not contain indigestible dextrin and indigestible dextrin, Comparative Example 2 does not contain indigestible dextrin, and Comparative Example 3 does not contain indigestible dextrin. From the results of Comparative Examples 1 to 3, the amount of croutons absorbed in Comparative Examples 1 and 2 was reduced as compared with Comparative Examples 1 and 2, but in all of Comparative Examples 1 to 3, 5 minutes after the croutons were floated in the soup, the croutons were floated in the soup. The collapse was noticeable and no crispness was obtained.
On the other hand, in Examples 1 to 5 in which the content of the bran was fixed at 5.0% by mass and the amount of indigestible dextrin was changed, the larger the amount of indigestible dextrin, the higher the soup absorption rate of croutons. The result was excellent in appearance and texture. For example, in Example 1, the appearance and texture when the croutons were floated in the soup for 1 minute were the same as those in Comparative Examples 1 to 3, but the appearance and texture when the croutons were floated in the soup for 5 minutes were improved. In Comparative Example 4, since the amount of indigestible dextrin was too large, water absorption was poor and the connection of the dough was poor, and croutons could not be produced, so that evaluation could not be performed.

By comparing Example 6 and Comparative Examples 1 to 3, the content of the bran was 1.0% by mass, and the amount of indigestible dextrin was 2.0% by mass. Compared with this, the appearance and texture when the croutons were floated in the soup for 5 minutes were improved. From the comparison of Examples 6, 2 and 7, and the comparison of Examples 8, 3, 9 and 10, the higher the content of the bran, the better the soup absorption rate, appearance and texture of the croutons.
In Comparative Examples 5 and 6, since the amount of bran is too large, the croutons before floating in the soup become too hard, the teeth do not fit well, and the texture is crunchy rather than crunchy, which is required for croutons. It was far from the texture. Therefore, the croutons of Comparative Examples 5 and 6 were not evaluated.

Examples 11-12
Subsequently, croutons were obtained in the same manner as in Comparative Example 1 except that the wheat flour used in the production of the croutons of Comparative Example 1 was replaced with the flour composition shown in Table 3 below, and the above evaluation was carried out. The results are shown in Table 3. For the whole wheat flour, "FH whole grain flour" manufactured by Nippon Flour Mills Co., Ltd. was used, and for the indigestible dextrin, "Fibersol 2" manufactured by Matsutani Chemical Industry Co., Ltd. was used. In addition, the content of wheat bran (wheat bran) in the whole wheat flour "FH whole grain flour" was set to 15% by mass, and the remaining 83% by mass was calculated as wheat flour and 2% by mass corresponding to germ.

From Examples 11 and 12, it was found that the effect of the present invention can be obtained even if whole wheat flour is used instead of the bran product. In addition, as the amount of indigestible dextrin increased, the soup absorption rate, appearance and texture of croutons were further improved.

Claims (5)

In a wheat flour composition containing wheat flour, rice bran and indigestible dextrin,
The content of the bran is 0.5 to 18% by mass with respect to the total amount of wheat flour, bran and indigestible dextrin.
A wheat flour composition in which the content of the indigestible dextrin is 0.5 to 16% by mass with respect to the total amount of wheat flour, rice bran and indigestible dextrin. The wheat flour composition according to claim 1, which is used for producing croutons. A dough produced from the wheat flour composition according to claim 1 or 2. A crouton produced from the flour composition according to claim 1 or 2 or the dough according to claim 3. Including a step of kneading a wheat flour composition containing wheat flour, rice bran and indigestible dextrin with water to obtain a dough, and a step of baking and drying the dough to obtain croutons.
The content of the bran is 0.5 to 18% by mass with respect to the total amount of wheat flour, bran and indigestible dextrin.
A method for producing croutons, wherein the content of the indigestible dextrin is 0.5 to 16% by mass with respect to the total amount of wheat flour, rice bran and indigestible dextrin.