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WO2024181215A1 - Farine de blé dur traitée thermiquement et son procédé de production - Google Patents

Farine de blé dur traitée thermiquement et son procédé de production Download PDF

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Publication number
WO2024181215A1
WO2024181215A1 PCT/JP2024/005885 JP2024005885W WO2024181215A1 WO 2024181215 A1 WO2024181215 A1 WO 2024181215A1 JP 2024005885 W JP2024005885 W JP 2024005885W WO 2024181215 A1 WO2024181215 A1 WO 2024181215A1
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WO
WIPO (PCT)
Prior art keywords
wheat flour
heat
treated
durum wheat
mix
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Application number
PCT/JP2024/005885
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English (en)
Japanese (ja)
Inventor
亮佑 高須
健治 中村
憲幸 柴本
暢人 吉村
尚毅 前田
Original Assignee
株式会社日清製粉ウェルナ
日清製粉プレミックス株式会社
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Publication of WO2024181215A1 publication Critical patent/WO2024181215A1/fr

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    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
    • A21D13/00—Finished or partly finished bakery products
    • A21D13/60—Deep-fried products, e.g. doughnuts
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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 heat-treated durum wheat flour.
  • Patent Document 1 describes heat-treated durum wheat flour having a gluten vitality of 70 to 95, and a gluten swelling degree of 105 to 130, when the gluten vitality of untreated durum wheat flour is taken as 100. It is said that the heat-treated durum wheat flour described in Patent Document 1 makes it possible to produce cakes, donuts, and fried foods that are excellent in appearance, texture, touch, and flavor.
  • Patent Document 2 describes a method for producing wheat flour for pasta, which includes a step of subjecting durum wheat grains to moist heat treatment for 7 to 350 seconds at a product temperature in the range of 55 to 105° C.
  • Patent Document 2 The production method described in Patent Document 2 is said to produce wheat flour for pasta that has the effect of improving the color of noodles without inactivating gluten or changing the texture of the noodles.
  • Patent Document 3 describes pasta that contains durum wheat bran, which is rich in nutrients while suppressing the grain odor specific to bran, and contains 70 to 99 parts by mass of durum wheat semolina and/or durum wheat flour out of 100 parts by mass of grain flour in the raw material, and 1 to 30 parts by mass of durum bran that has been dry-heat treated and finely pulverized so that the proportion of bran that passes a sieve with 200 ⁇ m openings is 75% or more by mass.
  • the objective of the present invention is to provide heat-treated durum wheat flour that can be used to produce processed foods with a good texture.
  • the present invention is a heat-treated durum wheat flour with an average particle size of 150 ⁇ m or less, which is obtained by heat-treating untreated durum wheat flour, and has a gluten vitality of 50 or less when the gluten vitality of the untreated durum wheat flour is taken as 100, and an amylase sensitivity of 70 or less when the amylase sensitivity of the untreated durum wheat flour is taken as 100.
  • the present invention also relates to a method for producing heat-treated durum wheat flour, which includes a step of heat-treating untreated durum wheat flour having an average particle size of 150 ⁇ m or less under conditions in which the product temperature of the untreated durum wheat flour is maintained at 50 to 250°C for 10 to 120 minutes.
  • the present invention also provides a mix for bakery foods, a mix for fried confectionery, or a mix for fried foods, which contains wheat flour that has not been heat-treated and the heat-treated durum wheat flour of the present invention or the heat-treated durum wheat flour produced by the production method of the present invention, and in which the proportion of the heat-treated durum wheat flour in the total wheat flour is 20 to 80 mass %.
  • the present invention also relates to bakery foods, fried confectioneries, or fried foods produced using the heat-treated durum wheat flour of the present invention, the heat-treated durum wheat flour produced by the production method of the present invention, or the mix of the present invention.
  • the heat-treated durum wheat flour of the present invention is obtained by heat-treating untreated durum wheat flour, i.e., by subjecting untreated durum wheat flour to a process of heat treatment.
  • untreated durum wheat flour refers to durum wheat flour that has not been subjected to heat treatment.
  • Heat treatment here refers to heat treatment that can deteriorate the durum wheat flour being treated, and does not include heat treatment that does not substantially deteriorate the durum wheat flour.
  • durum wheat flour used in the present invention is a cereal flour made from durum wheat.
  • Durum wheat refers to wheat that belongs to the "double-grain wheat” category in botanical classification.
  • Durum wheat is tetraploid and has four sets of genomes, whereas wheat that is the raw material for weak flour, which is widely used in processed foods, is hexaploid and has six sets of genomes, and belongs to the "wheat wheat” category in botanical classification.
  • durum wheat is a different species botanically from the wheat wheat used for strong flour, medium strength flour, and weak flour.
  • Durum semolina, durum wheat flour, and durum whole wheat flour are traditionally known flours derived from durum wheat.
  • Durum semolina is made by coarsely grinding durum wheat after removing the bran (skin) and germ, while durum wheat flour is made by further grinding and powdering durum semolina.
  • the main difference between durum semolina and durum wheat flour is the particle size, with durum semolina generally having a larger average particle size than durum wheat flour.
  • Durum whole wheat flour is made by grinding durum wheat as is, and differs from durum semolina and durum wheat flour in that it contains bran and germ, which essentially do not contain these.
  • the heat-treated durum wheat flour of the present invention has an average particle size of 150 ⁇ m or less.
  • Processed foods e.g., cakes, fried confectioneries, and fried foods
  • the average particle size of the heat-treated durum wheat flour exceeds 150 ⁇ m, the texture of the processed food may be rough.
  • the average particle size of the heat-treated durum wheat flour of the present invention is preferably 50 to 150 ⁇ m, more preferably 75 to 125 ⁇ m.
  • the heat-treated durum wheat flour having an average particle size of 150 ⁇ m or less can be obtained by using an untreated durum wheat flour having an average particle size of 150 ⁇ m or less as the raw material. If necessary, the heat-treated durum wheat flour obtained by heat-treating the untreated durum wheat flour having an average particle size of 150 ⁇ m or less may be pulverized using a known pulverizing means such as a roll mill or a pin mill to adjust the average particle size.
  • the heat-treated durum wheat flour of the present invention can also be produced by heat-treating untreated durum wheat flour having an average particle size of more than 150 ⁇ m.
  • the untreated durum wheat flour before heat treatment may be pulverized to adjust the average particle size, or the heat-treated durum wheat flour may be pulverized to adjust the average particle size.
  • the "average particle size” refers to the volume cumulative particle size D50 at a cumulative volume of 50% by volume when measured in a dry state using a laser diffraction scattering type particle size distribution measuring device (for example, "Microtrack Particle Size Distribution Measuring Device 9200FRA” manufactured by Nikkiso Co., Ltd.).
  • the heat-treated durum wheat flour of the present invention is characterized in that it has a gluten vitality (hereinafter also referred to as the "gluten vitality ratio”) of 50 or less when the gluten vitality of untreated durum wheat flour is taken as 100, and an amylase sensitivity (hereinafter also referred to as the “amylase sensitivity ratio”) of 70 or less when the amylase sensitivity of untreated durum wheat flour is taken as 100.
  • Gluten vitality is an index of the degree of protein denaturation in the wheat flour
  • amylase sensitivity is an index of the crystallinity of starch in the wheat flour, and both are parameters closely related to the texture of processed foods using the wheat flour.
  • gluten vitality is useful as an index of the crispness of the processed foods
  • amylase sensitivity is useful as an index of the hardness of the processed foods.
  • the smaller the gluten vitality value the better the crispness of the processed foods using the wheat flour.
  • the smaller the amylase sensitivity value the higher the crystallinity of starch in the wheat flour, and the more likely the processed foods using the wheat flour will have a crunchy texture. If the gluten vitality ratio of the heat-treated durum wheat flour exceeds 50, or the amylase sensitivity ratio of the heat-treated durum wheat flour exceeds 70, the effect of improving the texture of processed foods may not be sufficiently obtained.
  • the gluten vitality ratio of the heat-treated durum wheat flour of the present invention is preferably 5 to 40, more preferably 7.5 to 30.
  • the amylase sensitivity ratio of the heat-treated durum wheat flour of the present invention is preferably 10 to 60, more preferably 20 to 50.
  • the gluten vitality and amylase sensitivity of the heat-treated durum wheat flour can be adjusted by appropriately adjusting the type of untreated durum wheat flour used as the raw material and the heat treatment conditions (heat treatment temperature, heat treatment time, etc.) applied to the raw material.
  • the gluten vitality of untreated or heat-treated durum wheat flour can be measured by the following method.
  • the gluten vitality measurement method described below is carried out in the following order: (i) measurement of the soluble crude protein content in the sample (wheat flour), (ii) measurement of the total crude protein content in the sample (wheat flour), and (iii) calculation of the gluten vitality.
  • the method for measuring the crude protein content in each of (i) and (ii) above can be any known method such as the Kjeldahl method or the combustion method.
  • the ⁇ Method for measuring gluten vitality> described below employs the Kjeldahl method.
  • amylase sensitivity of untreated or heat-treated durum wheat flour can be measured using commercially available kits (e.g., MegaZyme's Starch Damage Assay Kit).
  • the liquid subjected to the decomposition treatment is distilled and titrated (using 0.1 N sulfuric acid for titration) using a Keltec distillation titration system (KJELTEC AUTO 1030 type) incorporated in the same Keltec auto system, and the soluble crude protein content of the sample (wheat flour) is calculated using the following formula (A1).
  • Soluble crude protein content (%) 0.14 x (TB) x F x N x (100/S) x (1/25) ... (A1)
  • T Amount of 0.1 N sulfuric acid required for titration (mL)
  • B Amount of 0.1 N sulfuric acid required for blank titration (mL)
  • F Potency of 0.1 N sulfuric acid used in titration (measure before use or use a commercially available product with potency indicated)
  • N Nitrogen protein conversion factor (5.70)
  • S weight of sample (wheat flour) (g)
  • T Amount of 0.1 N sulfuric acid required for titration (mL)
  • F Titer of 0.1 N sulfuric acid used in titration (measured at the time of use)
  • N Nitrogen protein conversion factor (5.70)
  • S weight of sample (wheat flour) (g)
  • a preferred example of the heat-treated durum wheat flour of the present invention is a process for heat-treating untreated durum wheat flour having an average particle size of 150 ⁇ m or less under conditions in which the product temperature of the untreated durum wheat flour is maintained at 50 to 250 ° C. for 10 to 120 minutes.
  • the heat treatment temperature of the untreated durum wheat flour (product temperature of the untreated durum wheat flour) is preferably 70 to 200°C, more preferably 100 to 150°C
  • the heat treatment time of the untreated durum wheat flour time during which the product temperature of the untreated durum wheat flour is maintained) is preferably 30 to 100 minutes, more preferably 50 to 80 minutes.
  • the heat treatment applied to untreated durum wheat flour may be a dry heat treatment or a moist heat treatment, or both treatments may be applied in any order.
  • Dry heat treatment is a process in which the object to be treated (untreated durum wheat flour) is heated under conditions where no moisture is added, and the moisture in the object to be treated is actively evaporated. Dry heat treatment can be carried out, for example, by heating in an oven, heating in a roasting kiln such as a flat kiln, heating using a dryer, hot air drying by blowing hot air, or leaving in a high-temperature, low-humidity environment.
  • the moist heat treatment is a treatment in which the object to be treated (untreated durum wheat flour) is heated while maintaining the moisture of the object to be treated or while adding moisture to the object to be treated.
  • the moisture added to the object to be treated can be water or steam such as saturated steam or superheated steam.
  • the heating method in the moist heat treatment is not particularly limited, and examples thereof include a method in which a heat medium such as hot air is directly brought into contact with the object to be treated, and a method in which the object to be treated is indirectly heated in a high humidity atmosphere.
  • the apparatus for carrying out the moist heat treatment is not particularly limited, and examples thereof include an autoclave, a steam oven, and a single-screw or twin-screw extruder.
  • moist heat treatment is a method in which the treatment target is hydrated, sealed in a sealed container such as an aluminum pouch in a thin, flat layer, and heated together with the sealed container using an oil heater, an oil bath, an autoclave, etc.
  • the heat-treated durum wheat flour obtained may be ground using a known grinding method, if necessary.
  • Heat-treated durum wheat flour is typically in the form of a powder at room temperature and normal pressure (ambient temperature 20°C, 1 atm).
  • the heat-treated durum wheat flour of the present invention can be used to produce processed foods that use cereal flour as a raw material.
  • the heat-treated durum wheat flour of the present invention is particularly suitable for producing bakery foods, fried sweets, and fried foods.
  • baking food refers to food obtained by heating (e.g., “baking”, excluding “frying”) fermented or unfermented dough prepared through a process of stirring dough ingredients containing cereal flour in the presence of water.
  • bakery food include cakes, breads, pizzas, Japanese and Western baked goods such as waffles, choux pastries, biscuits, baked buns, takoyaki, okonomiyaki, chijimi, etc.
  • the heat-treated durum wheat flour of the present invention is particularly suitable for producing cakes, among other bakery foods, including sponge cakes, butter cakes, roll cakes, hot cakes, bouchées, Baumkuchen, pound cakes, cheese cakes, snack cakes, muffins, bars, cookies, pancakes, crepes, and the like.
  • fried confectionery refers to food obtained by frying dough containing cereal flour, and includes foods that contain other ingredients (e.g., fillings) in addition to the fried dough.
  • Specific examples of fried confectionery include donuts, churros, pirozhki, sata andagi, and fried buns.
  • fried foods refers to foods obtained by cooking ingredients in oil. There are “battered fried foods” in which the ingredients have a batter on the surface, and “plain fried foods” in which the ingredients do not have a batter on the surface.
  • the heat-treated durum wheat flour of the present invention is suitable for the former.
  • battered fried foods include tempura, deep-fried chicken, tatsuta-age, kakiage, agedama, deep fries, fritters, and corn hot dogs.
  • Specific examples of the fries include pork cutlets, croquettes, minced meat cutlets, fried shrimp, fried fish, fried oysters, fried chicken, and french fries.
  • the ingredients for the fried food are not particularly limited, and various ingredients can be used, such as meat from chicken, pork, beef, lamb, goat, etc.; seafood such as squid, octopus, shrimp, horse mackerel, salmon, mackerel, and flounder; grains, vegetables, and root vegetables such as soybeans, rice, carrots, onions, potatoes, and sweet potatoes; and processed products of these.
  • the heat-treated durum wheat flour can be used alone as the cereal flour, but from the viewpoint of improving the taste and texture of the processed food, it is preferable to use cereal flour other than the heat-treated durum wheat flour in combination.
  • cereal flour refers to substances derived from grains that are powdery at normal temperature and pressure, including cereal flour and starch.
  • Starch as used herein refers to "pure starch” isolated from plants such as wheat, and is distinguished from starch inherently contained in cereal flour or whole grain flour.
  • the present invention includes a mix containing the heat-treated durum wheat flour of the present invention and other cereal flours other than the heat-treated durum wheat flour.
  • Examples of flours that can be used in combination with the heat-treated durum wheat flour in the mix of the present invention include wheat flours such as weak flour, medium flour, semi-strong flour, and strong flour, rice flour, corn flour, potato flour, tapioca flour, and sweet potato flour. These flours are preferably untreated flours that have not been subjected to heat treatment.
  • one type of cereal flour other than heat-treated durum wheat flour can be used alone or in combination of two or more types.
  • the mix of the present invention may contain ingredients other than cereal flours such as heat-treated durum wheat flour.
  • the other ingredients may be any ingredient used in the manufacture of processed foods using the mix, without any particular restrictions.
  • examples of the other ingredients include sugars such as glucose, sucrose, oligosaccharides, maltose, trehalose, fructose, etc.; proteins such as milk protein and soy protein; vegetable or animal fats and oils; emulsifiers such as sucrose fatty acid esters; egg powders such as whole egg powder, egg yolk powder, and egg white powder; leavening agents such as baking powder; dairy products such as fresh cream, condensed milk, milk, fermented milk, and milk powder; seasonings such as salt and soy sauce; alcohol, soy milk, yeast, spices, dried fruit, nuts, enzymes, flavorings, thickeners, and dietary fiber. These may be used alone or in combination of two or more in appropriate amounts.
  • the mix of the present invention is typically obtained by mixing various ingredients including heat-treated durum wheat flour.
  • the mix of the present invention is typically in the form of a powder, granules, or other powder at room temperature and pressure.
  • the mix of the present invention is useful as a bakery food mix for producing bakery foods.
  • a preferred example of the bakery food mix is one that contains non-heat-treated wheat flour and the heat-treated durum wheat flour of the present invention, and the proportion of the heat-treated durum wheat flour in the total wheat flour is preferably 20 to 80% by mass, more preferably 35 to 65% by mass.
  • the "non-heat-treated wheat flour” is preferably weak flour.
  • the proportion of "non-heat-treated wheat flour” (e.g. weak flour) in the total wheat flour is preferably 20 to 80% by mass, more preferably 30 to 60% by mass.
  • the total wheat flour content in the cake mix is preferably 20 to 90% by mass, more preferably 45 to 75% by mass, based on the total mass of the mix.
  • the mix of the present invention is useful as a mix for deep-fried snacks for producing deep-fried snacks.
  • a preferred example of the mix for deep-fried snacks is one that contains non-heat-treated wheat flour and the heat-treated durum wheat flour of the present invention, and the proportion of the heat-treated durum wheat flour in the total wheat flour is preferably 20 to 80% by mass, more preferably 40 to 70% by mass.
  • the "non-heat-treated wheat flour” is preferably strong wheat flour.
  • the proportion of "non-heat-treated wheat flour” (e.g., weak wheat flour) in the total wheat flour is preferably 20 to 80% by mass, more preferably 30 to 60% by mass.
  • the total wheat flour content in the mix for deep-fried snacks is preferably 10 to 80% by mass, more preferably 30 to 60% by mass, based on the total mass of the mix.
  • the mix of the present invention is useful as a deep-frying mix for producing fried foods (fried foods with batter).
  • a preferred example of the deep-frying mix contains non-heat-treated wheat flour and the heat-treated durum wheat flour of the present invention, and the proportion of the heat-treated durum wheat flour in the total wheat flour is preferably 20 to 80% by mass, more preferably 35 to 65% by mass.
  • the "non-heat-treated wheat flour” is preferably weak wheat flour.
  • the proportion of "non-heat-treated wheat flour” (e.g. weak wheat flour) in the total wheat flour is preferably 20 to 80% by mass, more preferably 35 to 65% by mass.
  • the total wheat flour content in the deep-frying mix is preferably 10 to 80% by mass, more preferably 25 to 65% by mass, based on the total mass of the mix.
  • the manufacture of bakery foods using the heat-treated durum wheat flour of the present invention or the mix of the present invention can be carried out according to conventional methods.
  • the manufacturing method of bakery foods typically includes a dough preparation step in which a dough is prepared, and a baking step in which the dough is baked.
  • a dough preparation step an aqueous liquid is added to the mix of the present invention to obtain a mixture, and the mixture is stirred in a mixer to prepare the dough.
  • the aqueous liquid include aqueous liquids containing water, oil, seasonings, egg liquid (whole egg, egg white, egg yolk), milk, etc.
  • the baking step can be carried out according to conventional methods. If necessary, the dough may be fermented after the dough preparation step and before the baking step.
  • Fried snacks can be produced using the heat-treated durum wheat flour of the present invention or the mix of the present invention according to a conventional method.
  • the method for producing fried snacks typically includes the dough preparation step and a frying step of frying the dough.
  • the frying step can be carried out according to a conventional method. If necessary, the dough may be fermented after the dough preparation step and before the frying step.
  • the method for producing fried foods typically includes a step of preparing a batter by mixing the mix with an aqueous liquid, and a step of applying the batter to the surface of an ingredient and frying the ingredient.
  • the ingredient Before applying the batter to the surface of the ingredient, the ingredient may be seasoned, or the surface of the ingredient may be applied with flour, beaten egg, or the like.
  • bread crumbs may be applied.
  • Heat-treated wheat flour was prepared by heat-treating untreated wheat flour. Specifically, the "raw material" in the "heat-treated wheat flour” column in Table 1 below was heat-treated under the conditions (heat treatment temperature, heat treatment time, heat treatment method) shown in the same table to prepare the heat-treated wheat flour. Dry heat treatment or moist heat treatment was performed as the heat treatment method. Dry heat treatment was performed by spreading the raw material (untreated wheat flour) evenly in a tray to a thickness of 5 mm or less, and then placing the tray in a flat oven and heating it.
  • Moist heat treatment was performed by a method that maintained the moisture of the raw material (untreated wheat flour) without adding moisture to the raw material (untreated wheat flour). Specifically, the raw material (untreated wheat flour) was placed in an aluminum pouch, and while the aluminum pouch was placed on a flat surface, the entire pouch was pressed flat with a rolling pin from above, and then the bag was vacuum-packed and the aluminum pouch was heated in an autoclave to perform the moist heat treatment.
  • Durum wheat flour (average particle size 100.5 ⁇ m): “Duelio” manufactured by Nisshin Flour Milling Co., Ltd.
  • Durum wheat flour (average particle size 75.6 ⁇ m): Duelio ground in a household mill mixer
  • Durum semolina “Leone G” manufactured by Nisshin Flour Milling Co., Ltd.
  • ⁇ Weak flour "Flower” manufactured by Nisshin Flour Milling Co., Ltd.
  • ⁇ Strong flour “Camellia” manufactured by Nisshin Flour Milling Co., Ltd.
  • a bakery food mix was produced using any one of the heat-treated wheat flours in the Examples, Reference Examples, and Comparative Examples. Specifically, 120 parts by mass of sugar, 2 parts by mass of baking powder, and 10 parts by mass of powdered oils and fats were prepared per 100 parts by mass of wheat flour, and mixed to produce a bakery food mix.
  • the wheat flour used in the bakery food mix was 50% by mass of heat-treated wheat flour and the remaining 50% by mass of non-heat-treated weak flour ("Violet" manufactured by Nisshin Flour Milling Co., Ltd.).
  • a control mix for bakery food was produced in the same manner as above, except that non-heat-treated durum wheat flour (average particle size 91.5 ⁇ m) was used. This non-heat-treated durum wheat flour was prepared by grinding the above-mentioned Duelio in a household mill mixer.
  • a mix for deep-fried snacks was produced using any one of the heat-treated wheat flours in the Examples, Reference Examples, and Comparative Examples. Specifically, 10 parts by mass of sugar, 2 parts by mass of salt, and 2 parts by mass of dry yeast were prepared per 100 parts by mass of wheat flour, and mixed to produce a mix for deep-fried snacks.
  • the wheat flour used in the mix for deep-fried snacks was 50% by mass of heat-treated wheat flour, and the remaining 50% by mass of strong flour (“Camellia” manufactured by Nisshin Flour Milling Co., Ltd.) that was not heat-treated.
  • a control mix for fried snacks was produced in the same manner as above, except that non-heat-treated durum wheat flour (average particle size 91.5 ⁇ m) was used.
  • This non-heat-treated durum wheat flour was prepared by grinding the above-mentioned Duelio in a household mill mixer.
  • a deep-fry mix was produced using any one of the heat-treated wheat flours in the Examples, Reference Examples, and Comparative Examples. Specifically, 1.5 parts by mass of baking powder was prepared per 100 parts by mass of wheat flour, and these were mixed to produce a deep-fry mix.
  • the wheat flour used in the deep-fry mix was 50% by mass of heat-treated wheat flour and the remaining 50% by mass of non-heat-treated weak flour ("Flour” manufactured by Nisshin Flour Milling Co., Ltd.).
  • a control mix for deep frying was produced in the same manner as above, except that non-heat-treated durum wheat flour (average particle size 91.5 ⁇ m) was used. This non-heat-treated durum wheat flour was prepared by grinding the above-mentioned Duelio in a household mill mixer.
  • the bakery food mix was used to produce a sponge cake, which is a type of bakery food. Specifically, 112 parts by mass of whole egg liquid and 13 parts by mass of cold water were added to 100 parts by mass of the bakery food mix, and the mixture was put into a commercially available mixer and stirred at low speed for 1 minute and at medium speed for 4 minutes to prepare a batter. Then, 280 g of the whipped batter was put into a No. 5 cake mold and baked at 180° C. for 35 minutes in a rotary oven to produce a sponge cake.
  • the deep-frying mix was used to produce shrimp tempura, a type of deep-fried food. Specifically, 167 parts by mass of cold water was added to 100 parts by mass of the deep-frying mix and stirred with a whipper to prepare a batter. Next, shrimp (black tiger shrimp) as an ingredient was dipped in the batter and then deep-fried in rapeseed oil at 170° C. for 2.5 minutes to produce shrimp tempura.
  • ⁇ Texture evaluation criteria> The sponge cake, donuts and shrimp tempura are each judged in terms of their superiority or inferiority based on the texture of those produced using the control mix.
  • Score 1 Much tougher than the control, lacking a crunchy texture and inferior texture.
  • the heat-treated wheat flour in each Example was a heat-treated product of untreated durum wheat flour with an average particle size of 150 ⁇ m or less, a gluten vitality ratio of 50 or less, and an amylase sensitivity ratio of 70 or less, so that the texture of all bakery foods, fried sweets, and fried foods was superior to that of the control example, and the texture of processed foods was superior to that of the comparative examples and reference examples.
  • Example 9-10 Comparative Examples 7-8: Mix
  • a mix for bakery foods a mix for fried confectionery, and a mix for fried foods were produced in the same manner as in Example 1 using the heat-treated wheat flour (heat-treated durum wheat flour).
  • sponge cakes, donuts, and shrimp tempura were produced using each of the produced mixes in the same manner as above, and their textures were evaluated.
  • Table 2 The results are shown in Table 2 below.
  • Example 1 is relisted in Table 2 below as an example of a mix.
  • the present invention provides heat-treated durum wheat flour that can be used to produce processed foods with a good texture.
  • Processed foods e.g., bakery foods, fried sweets, and fried foods

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  • Cereal-Derived Products (AREA)

Abstract

Cette farine de blé dur traitée thermiquement est obtenue par traitement thermique de farine de blé dur non traitée et a une taille de grain moyenne de 150 µm ou moins. Cette farine de blé dur traitée thermiquement est caractérisée en ce que : la vitalité du gluten est de 50 ou moins, la vitalité du gluten de la farine de blé dur non traitée est de 100 ; et la sensibilité à l'amylase est de 70 ou moins, la sensibilité à l'amylase de la farine de blé dur non traitée étant de 100. Ce procédé de production de farine de blé dur traité thermiquement comprend une étape de traitement thermique de farine de blé dur non traitée ayant une taille de grain moyenne de 150 µm ou moins dans une condition telle que la température de produit de ce produit de farine de blé dur non traité soit maintenue entre 10 et 250°C pendant 10 à 120 minutes.
PCT/JP2024/005885 2023-02-27 2024-02-20 Farine de blé dur traitée thermiquement et son procédé de production WO2024181215A1 (fr)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH09220049A (ja) * 1995-12-15 1997-08-26 Nisshin Flour Milling Co Ltd 熱処理デュラム小麦粉
JPH11332454A (ja) * 1998-05-22 1999-12-07 Nisshin Flour Milling Co Ltd 熱処理小麦粉
JP2012249586A (ja) * 2011-06-03 2012-12-20 Nippon Flour Mills Co Ltd パスタ用熱処理デュラム小麦粉及びその製造方法並びにこれを使用したパスタ
JP2022033455A (ja) * 2020-08-17 2022-03-02 日清製粉株式会社 焼き菓子およびその製造方法
JP2022128765A (ja) * 2021-02-24 2022-09-05 日清製粉株式会社 春巻皮用ミックス

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH09220049A (ja) * 1995-12-15 1997-08-26 Nisshin Flour Milling Co Ltd 熱処理デュラム小麦粉
JPH11332454A (ja) * 1998-05-22 1999-12-07 Nisshin Flour Milling Co Ltd 熱処理小麦粉
JP2012249586A (ja) * 2011-06-03 2012-12-20 Nippon Flour Mills Co Ltd パスタ用熱処理デュラム小麦粉及びその製造方法並びにこれを使用したパスタ
JP2022033455A (ja) * 2020-08-17 2022-03-02 日清製粉株式会社 焼き菓子およびその製造方法
JP2022128765A (ja) * 2021-02-24 2022-09-05 日清製粉株式会社 春巻皮用ミックス

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