JP4089847B2 - Wheat flour flavoring material and food production method using the same - Google Patents
Wheat flour flavoring material and food production method using the same Download PDFInfo
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- JP4089847B2 JP4089847B2 JP28609298A JP28609298A JP4089847B2 JP 4089847 B2 JP4089847 B2 JP 4089847B2 JP 28609298 A JP28609298 A JP 28609298A JP 28609298 A JP28609298 A JP 28609298A JP 4089847 B2 JP4089847 B2 JP 4089847B2
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Description
【0001】
【従来の技術】
パン類や麺類などの小麦粉を主原料とする食品は、製造直後が一番美味しく、時間が経過するにつれてまずくなる。この原因は、これ等食品が保存中に食感や小麦粉風味の低下がおこるからである。
【0002】
近年、パン類や麺類の食感改善などを目的として、小麦粉に澱粉類(澱粉及び加工澱粉)を添加するケースが増えている。澱粉類の添加は、パン類にモチモチ感、ソフト感、サクサク感などの食感を与えたり、麺類では、即席麺などの湯戻り改善などに顕著な効果を発揮するが、一方では小麦粉の使用割合の減少によって食品の小麦粉風味の低下を大きくしている。
【0003】
上記のように小麦粉を主原料とする食品における小麦粉風味の低下は、食品が本来有する風味を賞味できなくなる問題を有し、中でも麺類の場合にその影響が最も大きい。
【0004】
即ち、麺類は原材料の構成が単純で、しかも製造過程で風味が生成し難い、つまり風味の基本が小麦粉風味そのものなので、小麦粉風味の低下は特に問題となっている。さらにロングライフ麺(LL麺)のように澱粉類の使用割合が大きく、常温で長期に保存される麺類では、小麦粉風味の低下が加速され、問題を更に一段と深刻化させている。
【0005】
これに対して、小麦粉を主原料とする食品が麺類の場合には、保存による麺類の風味低下を防止する方法として特開平9−252736号、澱粉類を添加しても麺類の小麦粉風味が低下しない方法として特開平8−200号などが開示されている。
【0006】
特開平9−252736号は、生麺、或は乾燥麺をα化度80%以下に加熱殺菌し、無菌水で加水量38%以上にして包装するもので、過度のα−化を防止した吸水麺であるため調理が簡単で風味や食感も良好で長期保存が可能としているが、無菌水の添加が大きな問題となる。即ち、仕切りのある袋で麺と水を別々に殺菌後に合わせる手段や、麺を加熱殺菌後に無菌水と合わせる手段などで実施できる旨記載されているが、仕切りを1つずつはずしていく必要があり、手間がかかりすぎるし、殺菌した麺と無菌水を合わせ、無菌包装するような環境をつくるのには余分なコスト高がかかり、実現性に問題がみられる。
【0007】
特開平8−200号は、粒径20μm以下の小麦粉および澱粉を、粒径20μ以下の小麦粉:澱粉=90:10〜50:50の重量比で含有する麺用粉で、蛋白含量の多い小麦粉の使用によりある程度麺類の風味改善がはかられる旨記載されているが、該小麦粉を得るための粉砕や空気分級などの煩雑な処理を必要とし、これらの物理的処理では損傷澱粉の発生も多くなって麺類の肌あれやくちゃつきの原因ともなる恐れがある。
【0008】
麺類が中華麺の場合には、従来、かんすいなどのアルカリ塩を添加し、中華麺としての風味を出している。しかし、フライ麺では油揚げ処理などの高温乾燥による過度の褐変防止の為にかんすいの量を減じたり、LL中華麺では生菌の繁殖を抑えるためにpHを4前後に低下させるなどにより中華麺の風味を低下させている。
【0009】
これらに対して、特開平5−30937号の小麦粉とアルカリ性物質を水の存在下で加熱した小麦粉由来の調味料、特開平7−227244号の小麦胚芽とアルカリ剤に水または熱湯を混合して加熱するか、または小麦胚芽とアルカリ剤を粉体のまま混合して、蒸煮によって加熱する中華麺風味付与剤、特開平8−294370号の麺の少なくとも一部を発酵させ、はっ酵の停止や抑制をカルシウムやアルコールで行う中華麺又は中華麺類などが開示されている。
【0010】
特開平5−30937号や特開平7−227244号は、スープに添加することである程度中華麺の風味を出せるとしても、麺そのものの風味を強めたものでなく、特開平8−294370号では、麺の風味や麺質を改善できるとしているが、はっ酵に48時間程度も必要として実用性に欠けるし、30℃で30〜40日間保存すると目視できる程度にかびの発生や色の変化がみられ、長期の保存性が必要とするLL麺には不向きであった。
【0011】
このように上記のような方法では麺類の風味、特に小麦粉風味を強化した麺類についての検討が十分なされていない。麺類以外の小麦粉を主成分とする食品、例えばパン類などでは、発酵に由来する香り、焙焼による芳香成分による芳香成分などの研究が主体となっていて、小麦粉風味を強化しようとする研究が殆どなされていないのが現状である。
【0012】
【発明が解決しようとする課題】
本発明が解決しようとする課題は、小麦粉を主原料とする食品に優れた小麦粉風味を与えることを可能とする小麦粉風味付与材、及びそれを用いた食品の製造法を提供することにある。
【0013】
【課題を解決するための手段】
本発明者等は上記の課題を解決すべく鋭意努力の結果、小麦胚芽と澱粉質原料を小麦胚芽:澱粉質原料=5〜60:95〜40重量部の比率で混合し、この混合物中の澱粉質原料をα−化して製造する小麦粉風味付与材を得ることによって問題点の解決がはかれるという知見を得て本発明を完成した。
【0014】
本発明でいう小麦粉を主原料とする食品とは、ベーカリ製品や麺類などのように小麦粉を主原料として製造される食品を総称し、具体的には、角型や山形或はワンローフの食パン、バンズ、テ−ブルロールなどのロール類、菓子パンなどのパン類、クレープ、たこ焼きやお好み焼きなどの料理菓子、ビスケット、クッキー、ボーロ、せんべいなどの焼きもの、どら焼き、今川焼き、饅頭、長崎カステラなどの和生菓子、スポンジケーキ、バターケーキ、ワッフル、ホットケーキ、シュークリーム、パイ、バウムクーヘンなどの洋生菓子、及び中華麺、スパゲッテイ、うどん、ひやむぎ、そうめん及びギョウザ、ワンタン、シュウマイなどの皮類からなる麺類などが例示される。
【0015】
本発明において、原料粉とは小麦粉と澱粉類を含む言葉として用いる。澱粉類は、食品の食感改良や保存中の劣化防止などの目的で添加され、使用する澱粉類の種類や使用目的によっても異なるが、多い場合には原料粉中30重量%を越える場合もある。用いる澱粉類としては、タピオカ澱粉、馬鈴薯澱粉、コーンスターチ、米澱粉、ワキシーコーンスターチなどの澱粉及びこれらの澱粉に酸化、エーテル化、エステル化、架橋などの周知の処理を単独または併用した加工澱粉が例示される。
【0016】
本発明の最初の課題は、パン類や麺類などの小麦粉を主原料とする食品を保存中、或は食感の改善などの目的で、澱粉類を添加することによる、小麦粉風味の低下を防止しうる小麦粉風味付与材の開発にある。
【0017】
小麦粉風味に優れた原材料として小麦胚芽に着目したが、小麦胚芽をそのまま単独で食品に添加すると、小麦粉風味は出ても食感が悪くなり、また小麦粉風味が持続しないなどの基本的な欠陥が本発明者の研究により見出された。これらの欠陥に関して、小麦胚芽由来の風味を持続させるには、何らかの原材料に包みこまれ、しかも食品に利用しても食感に悪影響を及ぼさないような形態に加工する必要があるという全く新しい着想に到った。
【0018】
この着想に基づき、さまざまな思考錯誤を繰り返した結果、小麦胚芽と澱粉質原料を5〜60:95〜40の重量比率で混合した状態で澱粉質原料を加熱糊化し、乾燥することで澱粉質原料中の澱粉のタイプを元来のβタイプから殆どαタイプに移行させること、つまり澱粉質原料をα−化処理することで小麦胚芽がα−化澱粉質に包みこまれる構造になることを見いだし、本発明の意図する小麦粉風味付与材が得られるようになった。
【0019】
小麦胚芽と澱粉質原料の重量比率が上記範囲を逸脱すると本発明の目的にそぐわなくなる。尚、澱粉質原料をα−化処理する方法としては特に限定されず、要は澱粉質原料が小麦胚芽存在下で糊化(α−化)され、乾燥されれば良く、ドラムドライヤーやエクストルーダーを用い糊化と乾燥を同時に行う方法や糊化後スプレー乾燥や凍結乾燥する方法などが例示できる。例えばドラムドライヤーを利用する場合には以下のようにして実施される。
【0020】
小麦胚芽と澱粉質原料の合計量100重量部を100〜300重量部の水に懸濁後、懸濁液をシングルまたはダブルタイプのドラムドライヤーのドラム(表面温度が120〜150℃)に供給し、澱粉の糊化と乾燥を行う。続いて得られたフィルムまたはフレーク状の物質を粗粉砕し、さらに細かく粉砕すると粉末状の小麦粉風味付与材が得られる。この際、特に重要なことは懸濁液のpHを中性、または微酸性にしておくことである。炭酸ナトリウムやリン酸ナトリウムなどのアルカリ剤を添加して懸濁液のpHをアルカリ性にすると本発明が意図している小麦粉風味とは全く異質のものとなり、本発明に使用できなくなる。
【0021】
また、エクストルーダーを使用する場合には必ずしも加水を必要としないし、加水する場合でも小麦胚芽と澱粉質の合計量に対して20〜30重量%程度の添加にとどめることが好ましい。スプレー乾燥などを利用する場合にはドラムドライヤーの場合より加水量を増やすことを必要とする。
【0022】
用いる小麦胚芽としては、粉末状、フレーク状、粒状などの形状を問わないし、未脱脂、脱脂何れのものも使用できるが、油脂の劣化などの変性を少なくするためには脱脂したものがより好ましい。
【0023】
一方澱粉質原料としては、原料粉で使用される澱粉や加工澱粉の澱粉類以外に小麦粉などが例示できる。小麦粉としては格別指定する必要がなく、何れの種類でも使用できる。
【0024】
尚、本発明では基本的に小麦胚芽と澱粉質原料を混合して澱粉質原料をα−化処理すればよいのであるが、これら以外に食品の旨味改善、栄養改善、或は小麦胚芽中の油脂の酸化防止などの目的でグルテンやふすま等の小麦粉由来の物質、卵白、大豆蛋白などの蛋白系素材、グアールガムなどの天然ガム、各種ビタミン、トコフェロールなどの抗酸化剤を必要に応じて用いることができる。その際、添加量としては澱粉質のα−化を阻害しない程度で添加目的に応じて適宜選択する。
【0025】
上記のようにして製造された小麦粉風味付与材は、付与材自体このまま長期に保存しても小麦胚芽の変質がなく、また小麦粉を主原料とする食品に使用しても食感上格別問題なく、該食品の小麦粉風味を高め、しかもその風味を長く持続することができる特性を有する。
【0026】
パン類や麺類のように小麦粉を主原料にして製造する食品は、製造直後にみられた小麦粉風味や食感は保存中に低下するものとされてきたが、近年では澱粉類の使用によって、好みの食感を与えたり、製造時の食感を長期に保存するなど種々の改善がなされるようになった。
【0027】
しかし、食品の保存中における小麦粉風味の低下の問題は解消されないどころか、逆に澱粉類の使用割合が増えるために食品の小麦粉風味の低下、或はロングライフ麺(LL麺)のように食感などの長期保存を可能にした麺類の出現などが逆に食品の保存期間を長くして小麦粉風味の低下を助長するようになっている。
【0028】
本発明の次の課題は、小麦粉を主原料とする食品の小麦粉風味を強化することであり、これは上記のような方法で得られた小麦粉風味付与材を用いることで解決される。
【0029】
本発明のこれ等食品の製造法は、原料粉に対して小麦粉風味付与材を添加することで容易に実施でき、特別な設備も必要とせず、従来の製造法をそのまま使用できることを特徴とする。その際、小麦粉風味付与材の添加時期については食品の種類や製造法によって異なり、例えばパン類を例にとると直捏法では最初の段階で、中種法では本捏の段階で添加される。
【0030】
本発明の製造法で特に問題とされるのは原料粉に対する小麦粉風味付与材の添加量である。用いる原料粉の種類や原料粉中澱粉質の含量、小麦粉風味付与材中の小麦胚芽の量、或は食品の種類や保存方法や保存期間などによっても一該に言えないが、原料粉に対して小麦粉風味付与材を0.5〜10重量%が良い。
【0031】
原料粉に対する小麦粉風味付与材の添加量が0.5重量%未満では発明の効果が弱く、10重量%を越えても食品にそれ以上の小麦粉風味を強化することが期待できないし、逆に食感の低下などの問題がおこる場合がある。
【0032】
小麦粉風味付与材を上記の割合にすることで、小麦粉と澱粉類からなる原料粉を使用しても、食品の食感を低下をさせないで小麦粉風味を強化することを可能にした。
【0033】
また、食品は製造後すぐ喫食する場合を除けば、常温、またはチルドや冷凍のような低温で保存するのが一般的であり、程度の差はあっても保存中の小麦粉風味の低下はまぬがれないものとされてきたが、本発明による食品の製造法を用いることで、何れの状態においても小麦粉風味が持続することを可能にした。
【0034】
本発明が対照とする食品は、前記のごとき小麦粉を主原料とする食品一般に適用できるが、小麦粉風味が極めてストレートに出やすいという点で麺類が特に効果的である。さらに、麺類の内でも中華麺は独特の中華麺風味を目的とし、小麦粉風味をそれほど問題としないのにひきかえ、小麦粉風味を極めて重要視するなどの理由で、うどん類がより効果的である。尚、ここでいううどん類とは、うどん、ひやむぎ、そうめん及びギョウザ、ワンタン、シュウマイなどの皮類を意味する。
【0035】
うどん類を形態上からみると、皮類以外に生うどん、乾うどん、茹でうどん、チルドうどん、冷凍うどん、ロングライフうどん(LLうどん)、蒸煮後乾燥した即席うどんなどが例示されるが、これらうどん類の中でも常温で長期間保存され、保存中の風味の低下が極めて大きいとされるロングライフうどんが特に有効である。
【0036】
尚、本発明は原料粉が小麦粉と澱粉類が併用されている食品で効果を発揮するが、小麦粉のみよりなる食品に使用した場合には小麦粉風味がより強調されることは言うまでもない。
【0037】
【実施例】
以下に参考例、比較例、実施例を示し、本発明を更に詳しく説明する。但し、部は重量部、%は重量%を示す。
【0038】
【参考例1】
攪拌下の水130部に硫酸ナトリウム15部を溶解し、タピオカ澱粉100部を分散し、攪拌下で3%NaOH溶液を34部適下し、プロピレンオキサイド6部を注入して40℃で20時間反応し、反応終了後10%硫酸溶液で中和し、水洗後、水分13%に乾燥してエーテル化澱粉を得た。
【0039】
【実施例1】
小麦胚芽と澱粉質原料を表1の割合で混合したもの100部を水200部に分散後、ダブルドラムドライヤー(蒸気内圧:5.0kg/cm2 )に供給して澱粉の糊化と乾燥を行い、得られたフィルム状のものを解砕機で粗砕後粉砕して得られた本発明の小麦粉風味付与材を試料No.1〜試料No.3とする。澱粉質原料としては松谷さくら(商品名:松谷化学工業製のエステル化澱粉)を使用した。
【0040】
【表1】
【0041】
【実施例2】
小麦胚芽35部と参考例1のエーテル化澱粉65部を用い、実施例1に準じて製造した本発明の小麦粉風味付与材を試料No.4とする。
【0042】
【比較例1】
実施例1において、小麦胚芽と澱粉質原料を表2の割合で用いた以外、実施例1に準じて製造した比較例を試料No.5と試料No.6とする。
【0043】
【表2】
【0044】
【比較例2】
小麦胚芽を使用せず、参考例1のエーテル化澱粉を用いて実施例1と同じようにして製造した比較例を試料No.7(小麦胚芽を含有しないα−化澱粉質)とする。
【0045】
【実施例3】
中力小麦粉85部とタピオカ澱粉15部よりなる原料粉を対照例、原料粉以外に本発明の試料No.1〜試料No.3の小麦粉風味付与材、比較例1で得られた試料No.5と試料NO.6を用いて冷凍うどんを製造した。
【0046】
原料粉100部と試料No.1〜試料No.5を表3の割合で混合し、これら混合物100部に、食塩水2部を水40部に溶解した液を添加して混練し、製麺ロール及び回転切刃(No.10)を用いて生うどんを製造した。
【0047】
熱湯に上記のうどんを投入し、茹で上がり水分が約70%前後になるように茹で上げ、直ちに水洗いし、水切り後、型容器に入れ、150gずつ計量し、−50℃の雰囲気中で急速凍結して冷凍うどんとした。凍結後の冷凍うどんを合成樹脂フィルムで包装し、−20℃で1月間保存した後、熱湯で2分間調理して可食状態に戻し、下記の基準で風味や食感を評価し、その結果を表3に示した。
【0048】
<風味>
◎:対照に比べ小麦粉風味が非常に強く感じられる
○:対照に比べ小麦粉風味が強く感じられる
△:対照と同じ程度の小麦粉風味が感じられる
×:対照より小麦粉風味が弱く感じられる
<食感>
◎:非常に滑らかで、歯ごたえも非常に良好
○:滑らかで、歯ごたえも良好
△:滑らかさはあっても歯ごたえがやや不足する、或は歯ごたえがあっても滑らかさにやや欠ける。
× 滑らかさに欠けたり及び/又は歯ごたえが不良である。
【0049】
【表3】
【0050】
上記以外に原料粉100部に対して、小麦胚芽1.2部を添加して同じように製造した冷凍うどんを、冷凍直後に熱湯で2分間調理して評価すると、小麦粉風味は強いが、ぼそつきがあって、滑らかさに欠けるうどんであった。さらに冷凍1カ月後にも熱湯で2分間調理して評価すると、小麦粉風味の低下が著しく、同じように食感の悪いうどんであった。
【0051】
【実施例4】
中力小麦粉80部と参考例2のエーテル化澱粉20部よりなる原料粉を使用したものを対照例、原料粉100部に比較例2で得られた試料No.7(小麦胚芽を含まないα−化澱粉)4部と小麦胚芽1.4部を添加したものを比較例、試料No.4の小麦粉風味付与材4部を添加したものを実施例とし、実施例1に準じて生うどんを製造した。得られた生うどんを用いて下記のようにしてLLうどんを製造した。
【0052】
茹でかま用pH調製剤(奥野製薬製、商品名:メイキングG)を0.1%添加した熱湯で、茹で上がり水分が約70%前後になるように茹で上げ、次いでこれを水洗いし、水切りをした後、浸漬用pH調製剤(奥の製薬製、商品名:プロトン309)を用いた浸漬液に30秒浸漬し、麺のpHを4.0にした。その後水を切り植物油をまぶした後、200gずつ合成樹脂フィルムで包装した。この包装した茹でうどんをさらに90〜100℃50分間加熱殺菌して、冷却してLLうどんを製造し、常温で3月間保存した。保存3月後に熱湯で1分間調理して可食状態に戻して風味と食感をみた。
【0053】
対照例のうどんは食感は良好であっても小麦粉風味が弱かったが、実施例のうどんは小麦粉風味が強くて食感も良好なものであった。一方、比較例のうどんは小麦粉風味が弱く、食感もかなり悪くなっていた。
【0054】
【実施例5】
中力小麦粉を原料粉、原料粉100部と試料No.2の小麦粉風味付与材5部よりなる混合物を用い、実施例1に準じて生うどんを製造した。
熱湯に上記の生うどんを投入し、茹で上がり水分70%程度まで加熱し、約半量は、そのまま試食し、残り約半量については水洗、水切り後ポリエチレン袋に入れて冷蔵保存した。冷蔵保存5日目に熱湯で1分間調理して試食した。
【0055】
小麦粉のみを使用したうどんでは、加熱直後に見られた小麦粉風味が冷蔵5日後には小麦粉風味が低下していた。一方、小麦粉風味付与材を使用したうどんでは、加熱直後では小麦粉のみを使用したうどんより小麦粉風味が強く感じられ、冷蔵5日後でも優れた小麦粉風味を有していた。
【0056】
【実施例6】
強力小麦粉90部とタピオカ澱粉10部よりなる原料粉と原料粉95部と試料No.4の小麦粉風味付与材5部よりなる混合物を用い、食塩水1部を水33部に溶解した液をそれぞれに添加して混練し、製麺ロールを用いて厚さ0.90mmとし、打ち抜いて餃子(皮)とした。これにキャベツ、豚肉などからなる中身20gを詰めて生餃子を製造した。得られた生餃子をトンネル式蒸留装置で2分蒸して蒸し餃子とし、冷却後冷凍した。冷凍1月後にフライパンに入れ、焼き色をつけ、湯をいれ、蒸しやきにして焼き餃子とした。小麦粉風味付与材を添加した焼き餃子は、原料粉のみの焼き餃子より小麦粉風味がかなり強く感じられた。
【0057】
【実施例7】
対照例では強力粉100部、また実施例では強力小麦粉97部と試料No.4の小麦粉風味付与材3部を用い、下記配合割合の中種法で夫々山型食パンを製造し、冷却後冷凍し、ポリエチレン袋に入れて2月間保存した。冷凍2月後にスライスしてトーストにしたところ、何れの食パンも同じような食感を示したが、実施例の食パンは、対照例の食パンに比べて小麦粉風味がかなり強く感じられた。
【0058】
<配合割合>
【0059】
<製造条件>
中種捏上温度:24℃ 中種発酵温度 :4時間
本捏捏上温度:28℃ フロアータイム:25分
分割 :250g×2 ベンチタイム :20分
ホイロ :60分 焼成温度 :175℃
焼成時間 :22分(ガスコンベクション)[0001]
[Prior art]
Foods made mainly from wheat flour such as breads and noodles are most delicious immediately after production and become worse as time passes. This is because the food texture and the flour flavor are reduced during storage of these foods.
[0002]
In recent years, there are increasing cases of adding starches (starch and processed starch) to wheat flour for the purpose of improving the texture of breads and noodles. Addition of starches gives breads a feeling of stickiness, softness, and crispness, while noodles have a remarkable effect on improving hot water return such as instant noodles. The decrease in the proportion increases the reduction in the flour flavor of the food.
[0003]
As described above, the reduction in the flavor of wheat flour in foods mainly composed of wheat flour has the problem that the flavor inherent to the foods cannot be enjoyed, and in particular, the effect is greatest in the case of noodles.
[0004]
That is, noodles have a simple composition of raw materials, and it is difficult to produce a flavor during the manufacturing process. That is, since the basis of the flavor is the flour flavor itself, a decrease in the flour flavor is a particular problem. In addition, starches such as long-life noodles (LL noodles) are used in a large proportion, and noodles that are stored for a long time at room temperature accelerate the deterioration of the flavor of the wheat flour, further exacerbating the problem.
[0005]
On the other hand, when noodles are used as foods mainly composed of wheat flour, Japanese Patent Application Laid-Open No. 9-252736 as a method for preventing a decrease in the flavor of noodles due to storage, the flour flavor of the noodles decreases even when starches are added. Japanese Patent Laid-Open No. 8-200 is disclosed as a method not to do so.
[0006]
Japanese Patent Application Laid-Open No. 9-252736 discloses that raw noodles or dried noodles are heat sterilized to a degree of gelatinization of 80% or less and packaged with sterile water to a water content of 38% or more. Although it is a water-absorbing noodle, it is easy to cook, has a good flavor and texture and can be stored for a long time, but the addition of sterile water is a major problem. That is, it is described that it can be carried out by means of sterilizing noodles and water separately in a bag with a partition, or by means of combining noodles with sterile water after heat sterilization, but it is necessary to remove the partitions one by one. In addition, it takes too much time, and creating an environment in which sterile noodles and sterile water are combined and packaged aseptically requires extra costs, and there is a problem in feasibility.
[0007]
Japanese Patent Application Laid-Open No. 8-200 is a flour for noodles containing wheat flour and starch having a particle size of 20 μm or less in a weight ratio of wheat flour having a particle size of 20 μm or less: starch = 90: 10-50: 50, and having a high protein content. Although it is described that the flavor of noodles can be improved to some extent by the use of the above, it requires complicated treatments such as pulverization and air classification to obtain the flour, and these physical treatments often generate damaged starch. This may cause skin irritation and fluffy noodles.
[0008]
In the case where the noodles are Chinese noodles, conventionally, an alkaline salt such as kansui is added to give a flavor as Chinese noodles. However, in the case of fried noodles, the amount of rice cake is reduced to prevent excessive browning due to high-temperature drying such as frying, and in the case of LL Chinese noodles, the pH is reduced to around 4 in order to suppress the growth of viable bacteria. The flavor is reduced.
[0009]
In contrast to these, a flour-derived seasoning prepared by heating wheat flour and an alkaline substance in JP-A-5-30937 in the presence of water, and wheat germ and an alkaline agent in JP-A-7-227244 are mixed with water or hot water. Heat or mix wheat germ and alkaline agent in powder form and ferment at least a part of the Chinese noodle flavoring agent, Japanese Patent Application Laid-Open No. 8-294370, which is heated by steaming, and stop or inhibit fermentation Chinese noodles or Chinese noodles, etc., in which is performed with calcium or alcohol are disclosed.
[0010]
Japanese Patent Laid-Open Nos. 5-30937 and 7-227244 do not enhance the flavor of Chinese noodles even if they can be added to the soup to some extent. In Japanese Patent Laid-Open No. 8-294370, Although it is said that it can improve the flavor and quality of noodles, it requires about 48 hours for fermentation and lacks practicality, and when it is stored at 30 ° C. for 30 to 40 days, generation of mold and color change are visible. It is not suitable for LL noodles that require long-term storage.
[0011]
Thus, in the method as described above, examination of noodles with enhanced flavor of noodles, especially flour flavor, has not been sufficiently conducted. In foods that are mainly made of wheat flour other than noodles, such as breads, research on fragrances derived from fermentation, aromatic components by aromatic components by roasting, etc. is the main research, and research to enhance flour flavor The current situation is that almost nothing has been done.
[0012]
[Problems to be solved by the invention]
The problem to be solved by the present invention is to provide a flour-flavoring material that makes it possible to give a flour-flavored flavor to foods mainly composed of flour, and a method for producing foods using the same.
[0013]
[Means for Solving the Problems]
As a result of diligent efforts to solve the above problems, the present inventors mixed wheat germ and starchy raw material in a ratio of wheat germ: starchy raw material = 5-60: 95-40 parts by weight, The present invention was completed with the knowledge that the problem can be solved by obtaining a wheat flour flavoring material produced by converting the starchy material into α-form.
[0014]
In the present invention, the food mainly composed of wheat flour is a generic term for foods produced using wheat flour as the main material, such as bakery products and noodles. Specifically, square, Yamagata or one loaf bread, Rolls such as buns, table rolls, breads such as confectionery bread, crepes, cooked confectionery such as takoyaki and okonomiyaki, baked goods such as biscuits, cookies, bolo, rice crackers, dorayaki, Imagawayaki, bun, Nagasaki Castella Examples include raw confectionery, sponge cakes, butter cakes, waffles, hot cakes, Western confections such as cream puffs, pies, and baumkuchen, and noodles made of Chinese noodles, spaghetti, udon, hiyamugi, somen and gyoza, wonton, shumai and other skins. Is done.
[0015]
In the present invention, the raw material powder is used as a term including wheat flour and starches. Starches are added for the purpose of improving food texture and preventing deterioration during storage, and vary depending on the type of starch used and the purpose of use, but in many cases it may exceed 30% by weight in the raw material powder. is there. Examples of starches used include tapioca starch, potato starch, corn starch, rice starch, and waxy corn starch, and modified starch in which these starches are used alone or in combination with known treatments such as oxidation, etherification, esterification, and crosslinking. Is done.
[0016]
The first object of the present invention is to prevent the deterioration of the flavor of flour due to the addition of starches for the purpose of improving food texture while preserving foods mainly made from wheat flour such as breads and noodles. It is in the development of a flour flavoring material.
[0017]
Although we focused on wheat germ as a raw material with an excellent flour flavor, when wheat germ is added to food as it is, there are some basic defects such as poor texture even if the flour flavor appears and the flour flavor does not persist. Found by the inventors' research. Regarding these defects, in order to maintain the flavor derived from wheat germ, it is necessary to process it into a form that is wrapped in some raw material and that does not adversely affect the texture even when used in food. It reached.
[0018]
As a result of repeating various thoughts and errors based on this idea, starch material is heated and gelatinized in a state in which wheat germ and starch material are mixed at a weight ratio of 5 to 60:95 to 40, and dried. To shift the starch type in the raw material from the original β type to almost the α type, that is, by converting the starchy raw material into α-formation, the wheat germ is encased in the α-form starch. As a result, the flour flavoring material intended by the present invention can be obtained.
[0019]
If the weight ratio between the wheat germ and the starchy material is out of the above range, the object of the present invention is not satisfied. In addition, it does not specifically limit as a method of alpha-treating a starch raw material, In short, a starch raw material should just be gelatinized (alpha-formation) in the presence of wheat germ, and should just be dried, a drum dryer or an extruder. Examples thereof include a method of simultaneously performing gelatinization and drying using, and a method of spray drying and freeze-drying after gelatinization. For example, when a drum dryer is used, it is carried out as follows.
[0020]
After 100 parts by weight of the total amount of wheat germ and starchy material are suspended in 100 to 300 parts by weight of water, the suspension is supplied to a drum of a single or double type drum dryer (surface temperature is 120 to 150 ° C.). Starch gelatinization and drying. Subsequently, the obtained film or flaky substance is roughly pulverized and further finely pulverized to obtain a powdery flour flavoring material. At this time, it is particularly important to make the pH of the suspension neutral or slightly acidic. If an alkaline agent such as sodium carbonate or sodium phosphate is added to make the pH of the suspension alkaline, it becomes completely different from the flour flavor intended by the present invention and cannot be used in the present invention.
[0021]
Moreover, when using an extruder, it does not necessarily require water addition, and even when water is added, it is preferable to add only about 20 to 30% by weight based on the total amount of wheat germ and starch. When spray drying or the like is used, it is necessary to increase the amount of water as compared with a drum dryer.
[0022]
As wheat germ to be used, any shape such as powder, flakes and granules can be used, and any non-degreased or defatted can be used, but defatted is more preferable in order to reduce denaturation such as fat and oil degradation. .
[0023]
On the other hand, examples of the starch material include wheat flour and the like in addition to the starch used in the raw material powder and starches of processed starch. It is not necessary to specify any special flour, and any type can be used.
[0024]
In the present invention, basically, it is only necessary to mix the wheat germ and the starch raw material and subject the starch raw material to α-formation. In addition to these, the taste of the food is improved, the nutrition is improved, or in the wheat germ. Use of wheat flour-derived substances such as gluten and bran, protein materials such as egg white and soy protein, natural gums such as guar gum, various vitamins, and antioxidants such as tocopherol for the purpose of preventing fat oxidation Can do. At that time, the addition amount is appropriately selected according to the purpose of addition as long as it does not inhibit the starch α-formation.
[0025]
The flour-flavoring material produced as described above has no deterioration of the wheat germ even if the imparting material itself is stored for a long time as it is, and there is no particular problem in texture even if it is used for foods mainly made of flour. The food has the characteristics of enhancing the flour flavor of the food and maintaining the flavor for a long time.
[0026]
Foods made with wheat flour as the main raw material, such as breads and noodles, have been supposed that the flour flavor and texture seen immediately after production have been reduced during storage, but in recent years by the use of starches, Various improvements have been made, such as giving a favorite texture and preserving the texture during production for a long time.
[0027]
However, the problem of reduced flour flavor during storage of food is not solved, but on the contrary, the proportion of starch used increases, resulting in decreased flour flavor of food, or texture like long-life noodles (LL noodles). On the contrary, the emergence of noodles that can be stored for a long period of time, etc., conversely increases the storage period of food and promotes the reduction of the flour flavor.
[0028]
The next subject of this invention is strengthening the flour flavor of the foodstuff which uses wheat flour as a main raw material, and this is solved by using the flour flavor imparting material obtained by the above methods.
[0029]
The method for producing these foods according to the present invention can be easily carried out by adding a flour flavoring material to the raw material powder, does not require special equipment, and can use the conventional production method as it is. . At this time, the timing of adding the flour flavoring agent varies depending on the type of food and the manufacturing method. For example, taking bread as an example, it is added at the first stage in the straight rice method, and at the main rice stage in the middle seed method. .
[0030]
What is particularly problematic in the production method of the present invention is the amount of the flour flavoring agent added to the raw material powder. Depending on the type of raw material powder used, the starch content in the raw material powder, the amount of wheat germ in the flour flavoring material, or the type of food, storage method and storage period, etc. 0.5 to 10% by weight of the flour flavoring material is good.
[0031]
The effect of the invention is weak if the addition amount of the flour flavoring material to the raw material powder is less than 0.5% by weight, and even if it exceeds 10% by weight, it cannot be expected to further enhance the flour flavor in the food, and conversely Problems such as reduced feeling may occur.
[0032]
By making the flour flavor imparting material in the above-mentioned ratio, it is possible to enhance the flour flavor without deteriorating the food texture even when the raw material powder composed of flour and starch is used.
[0033]
In addition, food is generally stored at room temperature or at a low temperature such as chilled or frozen, except when eating immediately after production. Although it has been said that there is no such thing, the use of the food production method according to the present invention has allowed the flour flavor to be maintained in any state.
[0034]
The food used as a control in the present invention can be applied to foods mainly composed of wheat flour as described above, but noodles are particularly effective in that the flour flavor is very straightforward. Furthermore, among the noodles, the noodles are more effective because the Chinese noodles have a unique Chinese noodle flavor and the flour flavor does not matter so much and the flour flavor is very important. In addition, udon here means skins such as udon, hiyamugi, somen, gyoza, wonton, and shumai.
[0035]
From the viewpoint of the form of udon, other than skin, raw udon, dried udon, boiled udon, chilled udon, frozen udon, long life udon (LL udon), instant dried udon that is dried after cooking, are illustrated. Among the noodles, long-life udon, which is stored for a long period of time at room temperature and has a very large decrease in flavor during storage, is particularly effective.
[0036]
In addition, although this invention demonstrates an effect in the foodstuff whose raw material flour uses wheat flour and starch together, it cannot be overemphasized that a flour flavor is emphasized more when used for the foodstuff which consists only of flour.
[0037]
【Example】
The present invention will be described in more detail with reference examples, comparative examples and examples. However, a part shows a weight part and% shows weight%.
[0038]
[Reference Example 1]
Dissolve 15 parts of sodium sulfate in 130 parts of water under stirring, disperse 100 parts of tapioca starch, appropriately apply 34 parts of 3% NaOH solution under stirring, and inject 6 parts of propylene oxide at 40 ° C. for 20 hours. After the reaction, the reaction was neutralized with a 10% sulfuric acid solution, washed with water, and dried to a moisture content of 13% to obtain an etherified starch.
[0039]
[Example 1]
100 parts of a mixture of wheat germ and starch raw material in the proportions shown in Table 1 are dispersed in 200 parts of water and then supplied to a double drum dryer (steam internal pressure: 5.0 kg / cm 2 ) to gelatinize and dry the starch. The flour-flavoring material of the present invention obtained by crushing and crushing the obtained film-like material with a crusher was used as a sample No. 1 to Sample No. 3. Matsutani Sakura (trade name: esterified starch made by Matsutani Chemical Industry) was used as the starchy material.
[0040]
[Table 1]
[0041]
[Example 2]
The wheat flour flavoring material of the present invention produced according to Example 1 using 35 parts of wheat germ and 65 parts of etherified starch of Reference Example 1 was prepared as Sample No. 4.
[0042]
[Comparative Example 1]
In Example 1, a comparative example produced according to Example 1 except that wheat germ and starchy raw materials were used in the proportions shown in Table 2 was used for Sample No. 5 and sample No. 6.
[0043]
[Table 2]
[0044]
[Comparative Example 2]
A comparative example manufactured in the same manner as in Example 1 using the etherified starch of Reference Example 1 without using wheat germ is designated as Sample No. 7 (α-modified starch containing no wheat germ).
[0045]
[Example 3]
A raw material powder consisting of 85 parts of medium-strength wheat flour and 15 parts of tapioca starch was used as a control, and in addition to the raw material powder, the sample No. 1 to Sample No. Sample No. 3 obtained in Comparative Example 1 5 and sample NO. 6 was used to produce frozen udon noodles.
[0046]
100 parts of raw material powder and sample No. 1 to Sample No. 5 was mixed in the proportions shown in Table 3, and a solution obtained by dissolving 2 parts of saline in 40 parts of water was added to and kneaded with 100 parts of these mixtures, using a noodle roll and a rotary cutting blade (No. 10). Produced raw udon.
[0047]
Put the above udon into boiling water, boil it up and boil it up to about 70%, immediately wash it with water, drain it, put it in a mold container, weigh 150g at a time, and freeze it in an atmosphere at -50 ℃ And made frozen udon noodles. Frozen frozen noodles are wrapped in a synthetic resin film, stored at -20 ° C for 1 month, cooked in hot water for 2 minutes, returned to an edible state, and evaluated for flavor and texture according to the following criteria. Are shown in Table 3.
[0048]
<Flavor>
◎: Flour flavor is felt very strongly compared to the control ○: Flour flavor is felt stronger than the control △: Flour flavor is felt as much as the control ×: Flour flavor is felt weaker than the control <Food texture>
◎: Very smooth and very crunchy ○: Smooth and crunchy △: Even if there is smoothness, the texture is slightly lacking, or even if there is a texture, the smoothness is somewhat lacking.
×: lack of smoothness and / or poor texture
[0049]
[Table 3]
[0050]
In addition to the above, frozen udon made in the same way by adding 1.2 parts of wheat germ to 100 parts of raw flour was evaluated by cooking for 2 minutes in hot water immediately after freezing. There was a tail, and udon lacked smoothness. Further, after 1 month of freezing, when evaluated by cooking for 2 minutes in hot water, the flour flavor was significantly reduced and the texture was similarly bad.
[0051]
[Example 4]
Sample No. obtained in Comparative Example 2 was used as a control, using 100 parts of raw flour consisting of 80 parts of neutral wheat flour and 20 parts of etherified starch of Reference Example 2. 7 (α-starch containing no wheat germ) and 1.4 parts of wheat germ were added in Comparative Example, Sample No. Example 4 was prepared by adding 4 parts of the flour flavoring material 4 and raw udon was produced according to Example 1. LL udon was produced as follows using the obtained raw udon.
[0052]
Boiled kettle pH adjuster (Okuno Pharmaceutical Co., Ltd., trade name: Making G) with hot water added 0.1%, boiled and boiled so that the water is about 70%, then washed with water and drained After that, the noodles were adjusted to a pH of 4.0 by immersing in a dipping solution using a dipping pH adjuster (trade name: Proton 309, manufactured by Okuno Pharmaceutical Co., Ltd.) for 30 seconds. Then, after draining water and spraying with vegetable oil, 200 g each was wrapped with a synthetic resin film. The packaged boiled udon was further sterilized by heating at 90-100 ° C. for 50 minutes, cooled to produce LL udon, and stored at room temperature for 3 months. After 3 months of storage, it was cooked for 1 minute in boiling water, returned to the edible state, and the flavor and texture were observed.
[0053]
The udon of the control example had a weak flour flavor even though the texture was good, but the udon of the example had a strong flour flavor and a good texture. On the other hand, the udon of the comparative example had a weak flour flavor and a very poor texture.
[0054]
[Example 5]
Medium strength wheat flour as raw material powder, 100 parts of raw material powder and sample No. Raw udon was produced according to Example 1 using a mixture of 5 parts of the flour flavoring material of No. 2.
The above raw udon was added to boiling water, boiled and heated to about 70% moisture, and about half the amount was sampled as it was, and the remaining about half amount was washed with water, drained and then stored in a polyethylene bag and refrigerated. On the fifth day of refrigerated storage, cooked in hot water for 1 minute and sampled.
[0055]
In udon using only wheat flour, the flour flavor immediately after heating was reduced after 5 days of refrigeration. On the other hand, in the udon using the flour flavor imparting material, the flour flavor was felt stronger than the udon using only the flour immediately after heating, and had an excellent flour flavor even after 5 days of refrigeration.
[0056]
[Example 6]
Raw material powder consisting of 90 parts of strong wheat flour and 10 parts of tapioca starch, 95 parts of raw material powder and sample No. 4. Using a mixture of 5 parts of the flour flavoring material of No. 4, a solution prepared by dissolving 1 part of saline in 33 parts of water was added and kneaded to each to make a thickness of 0.90 mm using a noodle roll, and punched Dumplings (skin) were used. Raw dumplings were produced by stuffing 20 g of the contents made of cabbage, pork and the like. The obtained raw dumplings were steamed for 2 minutes with a tunnel-type distillation apparatus to obtain steamed dumplings, which were cooled and frozen. One month after freezing, it was put in a frying pan, colored in a grill, poured in hot water, and steamed to make baked dumplings. The grilled dumplings added with the flour-flavoring material felt a much stronger flour flavor than the grilled dumplings containing only the raw material powder.
[0057]
[Example 7]
In the control example, 100 parts of strong flour, and in the examples, 97 parts of strong flour and sample no. Using 3 parts of the wheat flour flavoring material of No. 4, each of the following blending ratios was used to produce mountain type bread, cooled and frozen, and stored in a polyethylene bag for 2 months. When sliced and toasted after 2 months of freezing, all the breads showed the same texture, but the breads of the examples felt a much stronger flour flavor than the control breads.
[0058]
<Combination ratio>
[0059]
<Production conditions>
Medium seed fermentation temperature: 24 ° C Medium seed fermentation temperature: 4 hours Main rice fermentation temperature: 28 ° C Floor time: 25 minutes Division: 250g x 2 Bench time: 20 minutes Proof: 60 minutes Baking temperature: 175 ° C
Firing time: 22 minutes (gas convection)
Claims (5)
の比率で小麦胚芽と混合し、混合物中の澱粉質原料をα−化処理するこ
とを特徴とする小麦粉風味付与材。A starch flavor characterized by mixing starch material with wheat germ in a ratio of wheat germ: starch material = 5-60: 95-40 parts by weight, and subjecting the starch material in the mixture to α-treatment. Giving material.
0重量部の比率で混合し、α−化処理してなる小麦粉風味付与材を原料
粉に対して0.5〜10重量%添加することを特徴とする小麦粉を主原
料とする食品の製造法。Wheat germ and starch raw material are wheat germ: starchy raw material = 5-60: 95-4
Manufacture of foods mainly composed of wheat flour, characterized by adding 0.5 to 10% by weight of flour-flavoring material mixed at a ratio of 0 parts by weight and subjected to α-treatment. Law.
法。The food production according to claim 2, wherein the food mainly composed of flour is noodles.
Law .
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JP4089847B2 true JP4089847B2 (en) | 2008-05-28 |
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