Method for producing heat-treated cereal flour

Abstract

This method for producing a heat-treated cereal powder comprises a step for pressurizing and heating a starting material composition containing 100 parts by mass of a cereal powder and 55 parts by mass of water using an extruder. The step is performed so as to satisfy at least one of the following condition 1 and condition 2. Condition 1: A starting material composition containing 100 parts by mass of a cereal powder and 55 parts by mass or more of water is pressurized and heated at a pressurized pressure of 200 kPa or more and a heating temperature of 80 DEG C or more. Condition 2: A starting material composition comprising 100 parts by mass of a cereal powder and 40 parts by mass or more of water is pressurized and heated at a pressurized pressure of 300 kPa or more and a heating temperature of 110 DEG C or more. The starting material composition may contain one or more substances selected from the group consisting of moisture-absorbing starting materials, amylases, and lipases. At least a portion of the cereal powder may be subjected to a heat-moisture treatment. A twin-screw extruder may be used as the extruder.

Description

Technical Field

[0001] The present invention relates to heat-treated cereal flours that can be used in the production of processed foods such as baked goods. Background Art

[0002] In Patent Document 1, as a heat-moisture treated wheat flour having a gelatinization degree of 85% or more and a viscosity of 500 B.U. or less, which is suitable for the production of baked goods or crusts, it is described that only 40 to 45% by weight of water is added to the raw wheat flour, and using a single-screw extruder, at a barrel pressure of 4.9×10 5 ~2.0×10 6 Pa and a barrel temperature of 100 to 110°C for pressure heating to obtain wheat flour.

[0003] Prior Art Documents

[0004] Patent Documents

[0005] Patent Document 1: Japanese Patent No. 4201499 Gazette Summary of the Invention

[0006] An object of the present invention is to provide heat-treated cereal flours capable of producing processed foods with good texture.

[0007] The present invention is a method for producing heat-treated cereal flours, which has a step of subjecting a raw material composition containing cereal flours and water to pressure heating using an extruder,

[0008] The step is carried out in such a manner as to satisfy at least one of the following Condition 1 and Condition 2.

[0009] Condition 1: A raw material composition containing 100 parts by mass of cereal flours and 55 parts by mass or more of water is pressure-heated at a pressure of 200 kPa or more and a heating temperature of 80°C or more.

[0010] Condition 2: A raw material composition containing 100 parts by mass of cereal flours and 40 parts by mass or more of water is pressure-heated at a pressure of 300 kPa or more and a heating temperature of 110°C or more.

[0011] In addition, the present invention is a method for producing heat-treated cereal flours, which has a step of subjecting a raw material composition containing heat-moisture treated cereal flours and water to pressure heating using an extruder,

[0012] The step is carried out in such a manner as to satisfy at least one of the following Condition 1 and Condition 2.

[0013] Condition 1: A raw material composition containing 100 parts by mass of heat-moisture treated cereal flours and 55 parts by mass or more of water is pressure-heated at a pressure of 200 kPa or more and a heating temperature of 80°C or more.

[0014] Condition 2: Pressurized heating is performed on a raw material composition containing 100 parts by mass of heat-moisture treated cereal flour and 40 parts by mass or more of water at a pressure of 300 kPa or more and a heating temperature of 110°C or more.

[0015] Furthermore, the present invention is a mixture for processed foods, which contains heat-treated cereal flour produced by the production method of the present invention described above. Detailed Description

[0016] The method for producing heat-treated cereal flour of the present invention includes a step of subjecting a raw material composition containing at least cereal flour and water to pressurized heating using an extruder.

[0017] In the present invention, "cereal flour" refers to a powdery substance from grains at normal temperature and pressure (atmospheric temperature 20°C, 1 atmosphere), including cereal flour and starch. The "starch" mentioned here refers to "pure starch" separated from plants such as wheat, which is different from the starch originally present in cereal flour or whole grain flour. In addition, the grains that are the source of "cereal flour" can be not only cereals (seeds of Gramineae plants), but also pseudocereals (seeds of dicotyledonous plants), legumes (seeds of leguminous plants), tubers (edible roots or tubers), etc., and starch is present as a component therein. In the present invention, one type of cereal flour can be used alone or two or more types can be used in combination.

[0018] The cereal flour used in the present invention is typically unprocessed cereal flour (unprocessed cereal flour, unprocessed starch) that has not been subjected to processing treatments such as heat treatment.

[0019] Examples of unprocessed cereal flour include, for example: cake flour, all-purpose flour, bread flour, strong flour, durum wheat flour, etc.; rice flour, corn flour, potato flour, tapioca flour, sweet potato flour.

[0020] Examples of unprocessed starch include, for example: tapioca starch, wheat starch, potato starch, corn starch, waxy corn starch, sweet potato starch, sago starch, rice starch.

[0021] At least a part of the cereal flour used in the present invention can be heat-moisture treated, in other words, it can contain heat-moisture treated cereal flour (heat-moisture treated cereal flour, heat-moisture treated starch).

[0022] In the present invention, "moist heat treatment" refers to a treatment in which, while maintaining the moisture content of the object to be treated (flour-based materials) or adding moisture to the object to be treated, the object to be treated is heated. In the moist heat treatment, as the moisture added to the object to be treated, water, saturated steam, superheated steam, or other steam can be used. There is no particular limitation on the heating method in the moist heat treatment. For example, methods such as directly contacting a heat medium such as hot air with the object to be treated or indirectly heating the object to be treated in a high-humidity atmosphere can be cited. There is no particular limitation on the apparatus for implementing the moist heat treatment. For example, an autoclave, a steam oven, a single-screw or twin-screw extruder can be cited. As an example of the moist heat treatment, the following method can be cited: a substance obtained by adding water to the object to be treated is thinly and flatly sealed in a closed container such as an aluminum bag, and the closed container is heated together with an oil heater, an oil bath, an autoclave, etc. As another example of the moist heat treatment, the following method can be cited: after a substance obtained by adding water to the object to be treated is introduced into a closed container, the object to be treated is stirred as needed, and at the same time, saturated steam is introduced into the container, and heating is carried out under pressure.

[0023] The "pressurized heating treatment of a raw material composition containing flour-based materials and water" implemented in the production method of the present invention is a moist heat treatment of the flour-based materials. Therefore, when the raw material composition used in the present invention contains moist heat-treated flour-based materials, the moist heat-treated flour-based materials are subjected to the moist heat treatment two or more times after implementing the production method of the present invention. In addition, the moist heat-treated flour-based materials can be produced from unprocessed flour-based materials by the production method of the present invention. At this time, in order to produce the target heat-treated flour-based materials, the unprocessed flour-based materials are used as the starting raw materials, and the production method of the present invention is implemented two or more times.

[0024] When moist heat-treated flour-based materials are used as the flour-based materials, the proportion of the mass of the moist heat-treated flour-based materials in the total mass of the flour-based materials (hereinafter, also referred to as "the occupancy rate of moist heat-treated flour-based materials") is not particularly limited, and for the heat-treated flour-based materials, it can be appropriately adjusted according to the use, etc. From the viewpoint of reliably obtaining the effects brought by the use of the moist heat-treated flour-based materials, it is preferably 5% by mass or more, more preferably 20% by mass or more, further preferably 50% by mass or more, and can be 100% by mass, that is, all of the flour-based materials are moist heat-treated flour-based materials.

[0025] It should be noted that when the flour-based materials include both unprocessed flour-based materials and moist heat-treated flour-based materials, the types of the two flour-based materials can be the same or different. Specifically, for example, both the unprocessed flour-based materials and the moist heat-treated flour-based materials can be wheat flour, or the unprocessed flour-based materials can be wheat flour, and the moist heat-treated flour-based materials can be flour or starch other than wheat flour.

[0026] The raw material composition used in the present invention contains 40 parts by mass or more of water relative to 100 parts by mass of cereal flours. When the content of water in the raw material composition is less than 40 parts by mass relative to 100 parts by mass of cereal flours, it may not be possible to exhibit the specified effects of the present invention (heat-treated cereal flours capable of providing processed foods with good texture). On the other hand, if the content of water in the raw material composition is excessive, the ejection from the extruder becomes unstable, the productivity may decrease, and in addition, the stickiness of the processed food may increase, etc., and the specified effects of the present invention may not be exhibited. From the viewpoint of more reliably exhibiting the specified effects of the present invention, the content of water in the raw material composition is preferably 40 to 85 parts by mass, more preferably 65 to 75 parts by mass, relative to 100 parts by mass of cereal flours.

[0027] It should be noted that in the pressure heating treatment of the raw material composition using the extruder described below, the treatment conditions (pressure and heating temperature) are different depending on whether the content of water in the raw material composition is 55 parts by mass or more or 40 parts by mass or more.

[0028] As the extruder used in the present invention, an extruder capable of being used for the heat treatment of cereal flours can be used without particular limitation. The extruder typically includes: a hollow cylindrical barrel (also referred to as a barrel) that houses the object to be processed (raw material composition) inside; a screw that is disposed inside the barrel and is rotationally driven by a drive source such as an electric motor; a feeder that supplies the object to be processed to the inside of the barrel; and a die head disposed at the outlet of the barrel; the object to be processed introduced into the inside of the barrel via the feeder moves toward the die head while being compressed by the screw and is extruded from the die head. It should be noted that when the extruder does not have a die head, the object to be processed is extruded from the outlet of the barrel. In addition, a heating mechanism such as a barrel heater is sometimes attached around the barrel, and the object to be processed inside the barrel can be heated.

[0029] In the present invention, as the extruder, an extruder capable of introducing steam into the inside of the barrel can also be used. In this case, a part or all of the water contained in the above raw material composition can also be supplied by the steam supplied by the extruder. That is, in the present invention, cereal flours can be put into the barrel of the extruder, and steam can be supplied to the inside of the barrel to prepare the raw material composition.

[0030] The extruder used in the present invention can be a single-screw extruder with one screw or a twin-screw extruder with two screws, but from the viewpoint of more reliably exhibiting the specified effects of the present invention, a twin-screw extruder is preferred.

[0031] In the manufacturing method of the present invention, the pressure heating treatment of the raw material composition using the extruder is carried out in such a way as to satisfy at least one of the following Condition 1 and Condition 2.

[0032] ·Condition 1: Pressurized heating is performed on a raw material composition containing 100 parts by mass of cereal flour and 55 parts by mass or more of water at a pressure of 200 kPa (2.04 kgf / cm 2 ) or more and a heating temperature of 80°C or more.

[0033] ·Condition 2: Pressurized heating is performed on a raw material composition containing 100 parts by mass of cereal flour and 40 parts by mass or more of water at a pressure of 300 kPa (3.06 kgf / cm 2 ) or more and a heating temperature of 110°C or more.

[0034] The "pressurizing pressure" refers to the pressure at the outlet of the barrel of the extruder. The pressurizing pressure can be measured by a pressure gauge provided at the outlet of the barrel. The "heating temperature" refers to the heating temperature of the barrel of the extruder. The above heating temperature can be measured by a thermometer provided inside the barrel (flow path of the object to be processed).

[0035] When the pressurized heating treatment of the raw material composition does not satisfy at least one of the above Condition 1 and Condition 2, it may not be possible to exhibit the specified effects of the present invention.

[0036] From the viewpoint of more reliably exhibiting the specified effects of the present invention, in the above Conditions 1 and 2, the pressurizing pressure and the heating temperature are preferably set as follows. When the pressurizing pressure is too high, the ejection from the extruder becomes unstable and the productivity may decrease. In addition, when the heating temperature is too high, the ejection from the extruder becomes unstable and the productivity may decrease.

[0037] ·Condition 1: The pressurizing pressure is preferably 400 - 1500 kPa, more preferably 500 - 1400 kPa, further preferably 600 - 1300 kPa, and still more preferably 785 - 1250 kPa. The heating temperature is preferably 100 - 190°C, more preferably 120 - 180°C, and further preferably 150 - 170°C.

[0038] ·Condition 2: The pressurizing pressure is preferably 300 - 6500 kPa, more preferably 300 - 6000 kPa, further preferably 300 - 5500 kPa, and still more preferably 320 - 5000 kPa. The heating temperature is preferably 110 - 190°C, more preferably 110 - 180°C, and further preferably 110 - 170°C.

[0039] From the viewpoint of more reliably achieving the specified effects of the present invention, in the pressurized heating treatment of the raw material composition using an extruder, the time (treatment time) for maintaining the pressurizing pressure at 200 kPa or more and the heating temperature at 80°C or more in the above condition 1 is preferably 20 to 90 seconds, more preferably 30 to 60 seconds. In addition, the time (treatment time) for maintaining the pressurizing pressure at 300 kPa or more and the heating temperature at 110°C or more in the above condition 2 is preferably 5 to 90 seconds, more preferably 5 to 60 seconds.

[0040] It should be noted that when the water content in the raw material composition is 55 parts by mass or more relative to 100 parts by mass of the cereal flours, the conditions (pressurizing pressure, heating temperature, treatment time, etc.) for the pressurized heating treatment of the raw material composition using an extruder only need to satisfy any one of the above conditions 1 and 2.

[0041] By subjecting the raw material composition containing cereal flours and water to pressurized heating using an extruder, the target heat-treated cereal flours can be obtained. The heat-treated cereal flours are typically powders under normal temperature and pressure.

[0042] In the manufacturing method of the present invention, if necessary, post-treatments such as drying treatment and pulverization treatment can be performed on the heat-treated cereal flours obtained by the pressurized heating treatment using an extruder. The above drying treatment is a treatment for reducing the moisture content of the heat-treated cereal flours, and known drying methods such as air drying and hot air drying can be appropriately used. The above pulverization treatment can be performed in a conventional manner using known pulverization mechanisms such as a needle mill and a roller mill.

[0043] In the manufacturing method of the present invention, in the raw material composition to be subjected to pressurized heating using an extruder, in addition to cereal flours and water, a moisture-absorbing raw material can be further contained. Thereby, the texture of processed foods using the heat-treated cereal flours obtained by this pressurized heating can be further improved.

[0044] As the moisture-absorbing raw material, foods other than cereal flours having water-absorbing properties can be used without particular limitation. As a preferred moisture-absorbing raw material, those in which "when 5 parts by mass of this moisture-absorbing raw material is added to 95 parts by mass of wheat flour, the water absorption rate based on a starch measuring recorder is 5% or more higher than the water absorption rate without adding this moisture-absorbing raw material" (hereinafter, also referred to as "specific moisture-absorbing raw material") can be cited.

[0045] In the present invention, the "farinograph" refers to a device that stirs wheat flour, i.e., dough, added with water using a mixer, and during the stirring, measures the resistance of the dough applied to the blade of the mixer as torque with a force sensor and records it over time. The water absorption rate based on the farinograph (hereinafter, also referred to as "farino water absorption rate") represents the amount of water added to prepare a dough of a specified hardness as a ratio with respect to the mass of the wheat flour used in the preparation of the dough, and is measured by the following method. As the wheat flour to which a moisture-absorbing raw material is added, commercially available strong flour (e.g., "Million" manufactured by Nisshin Flour Milling Co., Ltd.) can be used.

[0046] <Method for measuring farino water absorption rate>

[0047] The farino water absorption rate when no moisture-absorbing raw material is added to the wheat flour is measured by the following method. In the mixer equipped in a farinograph (e.g., "Farinograph-TS" manufactured by Brabender), 300 g of wheat flour (converted to a moisture content of 13.5 mass%) to be measured is put in, the product temperature of the wheat flour is adjusted to 30°C and stirred using the mixer, and at the same time, water at 30°C is added to the wheat flour, and the resistance of the dough, which is a mixture of the wheat flour and water, at a product temperature of 30°C is recorded over time to obtain a farinogram. The amount of water added to the wheat flour is adjusted so that the maximum viscosity (the peak of the curve in the farinogram) of the dough at a product temperature of 30°C reaches 500 B.U. (Brabender unit). According to a conventional method, the ratio (mass%) of the mass of water required to prepare a dough with a maximum viscosity of 500 B.U. to the mass of the wheat flour (300 g) is calculated as the farino water absorption rate (%) of the wheat flour.

[0048] Regarding the measurement of the farino water absorption rate in the case where 5 mass parts of a moisture-absorbing raw material is added to 95 mass parts of wheat flour, it is the same as the above case where no moisture-absorbing raw material is added, except that a mixture of 285 g of wheat flour (converted to a moisture content of 13.5 mass%) and 15 g of the moisture-absorbing raw material becomes the measurement object.

[0049] As a specific example of a specific moisture-absorbing raw material, citrus fiber can be cited. Citrus fiber is typically manufactured by pressing citrus fruits such as oranges, removing the fruit juice from the pressed liquid, and subjecting the powdered cell wall to high impact, and has excellent water absorption and water retention properties. As citrus fiber, commercially available products can be used. As commercially available citrus fiber, the product name "CF312" manufactured by Rettenmaier Japan Co., Ltd. can be cited.

[0050] As specific moisture-absorbing raw materials, in addition to citrus fiber, for example, one or more selected from gelling agents, thickeners, gluten, and pregelatinized starch can also be used. As described above, under the condition that the farino water absorption rate of wheat flour is 5% higher, they can be used under the conditions for consumption without particular limitation.

[0051] As gelling agents, for example, gelatin, gellan gum, carrageenan, pectin, agar methylcellulose, etc. can be cited.

[0052] As thickeners, for example, locust bean gum, guar gum, gum arabic, xanthan gum, tamarind gum, tara gum, pullulan, tragacanth gum, karaya gum, rhamnogalacturonan, welan gum, psyllium gum, etc. can be listed.

[0053] As gluten, for example, vital gluten (gluten flour) can be cited.

[0054] As pregelatinized starch, for example, pregelatinized starch obtained by subjecting the aforementioned unprocessed starch to pregelatinization treatment (heat treatment in the presence of moisture) can be listed.

[0055] When the raw material composition contains specific moisture-absorbing raw materials, relative to 100 parts by mass of the cereal flours in the raw material composition, the content of the specific moisture-absorbing raw materials in the raw material composition is preferably 0.1 part by mass or more, more preferably 1 to 2 parts by mass.

[0056] In the production method of the present invention, in the raw material composition subjected to pressure heating using an extruder, in addition to cereal flours and water, one or more selected from amylase and lipase can be further contained. Thereby, the taste of processed foods using the heat-treated cereal flours obtained by this pressure heating can be further improved. These enzymes can be used in combination with the above-mentioned moisture-absorbing raw materials (specific moisture-absorbing raw materials).

[0057] As amylase and lipase, known amylase and lipase that can be used in foods can be used without particular limitation respectively. As amylase, for example, α-amylase, β-amylase, glucoamylase, isoamylase can be cited. Lipase can be a lipase derived from animals or a lipase derived from microorganisms.

[0058] When the raw material composition contains amylase, the content of amylase in the raw material composition is preferably 1 to 10000 ppm, more preferably 100 to 1000 ppm, relative to the total mass of the raw material composition.

[0059] When the raw material composition contains lipase, the content of lipase in the raw material composition is preferably 1 to 10000 ppm, more preferably 100 to 1000 ppm, relative to the total mass of the raw material composition.

[0060] When the content of the enzyme in the raw material composition is excessive, it may not be possible to achieve the specified effects of the present invention. In addition, the ejection from the extruder becomes unstable, and the productivity may decrease.

[0061] The heat-treated cereal products (hereinafter also referred to as "the heat-treated cereal products of the present invention") produced by the production method of the present invention can be used in the production of processed foods containing cereal products. The heat-treated cereal products of the present invention are particularly suitable for the production of baked goods. The "baked goods" referred to herein means processed foods obtained by baking a dough containing cereal products, and include foods containing other ingredients (such as fillings) in addition to the baked product of the dough.

[0062] Typically, baked goods are produced by heating a fermented or non-fermented dough prepared through a process of stirring dough ingredients containing cereal products in the presence of moisture. The method of heating the dough is not particularly limited. Typically, it is baking, and an appropriate method can be selected from known heating methods according to the type of baked goods, etc. For example, it can be heating using a heating cooking appliance such as a microwave oven. Specific examples of baked goods include breads; pizzas; cakes; Japanese and Western baked confectioneries such as waffles, cream puffs, cookies, and baked buns; deep-fried confectioneries such as doughnuts; takoyaki, Japanese savory pancakes, kimchi pancakes, etc. Examples of breads include staple breads (such as bread rolls, white bread, black bread, French bread, dry bread, hot dog buns, croissants, etc.), flavored breads, and snack breads. Examples of cakes include sponge cakes, butter cakes, cake rolls, hot cakes, pies, log cakes, pound cakes, cheesecakes, snack cakes, muffins, cake pops, cookies, crepes, etc.

[0063] When using the heat-treated cereal products of the present invention to produce processed foods such as baked goods, as the cereal products, only the heat-treated cereal products can be used, but from the perspective of improving the taste and texture of the processed foods, it is preferable to use a processed food mixture containing the heat-treated cereal products and other cereal products other than these.

[0064] In the aforementioned processed food mixture, as the cereal products that can be used in combination with the heat-treated cereal products of the present invention, unprocessed cereal products that have not been heat-treated can be used. As the "unprocessed cereal products that have not been heat-treated", unprocessed cereal products (unprocessed cereals, unprocessed starches) that have not been subjected to any processing treatments such as heat treatment can be used, or processed cereal products that have been subjected to one or more processing treatments other than heat treatment (such as etherification, esterification, acetylation, crosslinking treatment, oxidation treatment, oil processing, etc.) on the unprocessed cereal products can also be used. Specific examples of unprocessed cereal products are as described above.

[0065] In the aforementioned mixture for processed foods, one or more other types of cereal flours other than the heat-treated cereal flours of the present invention can be used alone or two or more types can be used in combination.

[0066] The proportion of the heat-treated cereal flours of the present invention in the total cereal flours in the above-mentioned mixture for processed foods is preferably 0.1 to 20% by mass, more preferably 5 to 10% by mass. When this proportion is too small, the significance of using the heat-treated cereal flours of the present invention is lacking. When this proportion is too large, the taste and texture of the processed foods may be reduced.

[0067] The content of cereal flours in the above-mentioned mixture for processed foods is preferably 40 to 90% by mass, more preferably 50 to 80% by mass, relative to the total mass of the mixture.

[0068] The aforementioned mixture for processed foods may contain other components other than cereal flours represented by the heat-treated cereal flours of the present invention. As the above-mentioned other components, components used in the manufacture of processed foods manufactured using the mixture can be used without particular limitation. For example, sugars such as glucose, sucrose, oligosaccharides, maltose, trehalose, and fructose can be cited; proteinaceous substances 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; alcohols, soy milk, yeast, spices, dried fruits, nuts, enzymes, flavors, etc. One of them can be used alone or two or more can be combined and used in an appropriate amount.

[0069] The above-mentioned mixture for processed foods is typically obtained by mixing various components represented by the heat-treated cereal flours of the present invention. The form of the above-mentioned mixture for processed foods at normal temperature and pressure is typically a powder such as a powdery form or a granular form.

[0070] The manufacture of baked foods using the heat-treated cereal flours of the present invention or the mixture for processed foods containing the same can be carried out according to conventional methods. The method for manufacturing baked foods typically has a dough preparation step of preparing dough (raw dough) and a baking step of baking the dough. In the dough preparation step, a liquid raw material is added to the mixture for processed foods to obtain a mixture, and the mixture is stirred by a mixer to prepare dough. As the above-mentioned liquid raw material, an aqueous liquid containing water, oil, seasoning, egg liquid (whole egg, egg white, egg yolk), milk, etc. can be exemplified. The above-mentioned baking step can be carried out according to conventional methods. If necessary, the dough can also be fermented after the dough preparation step and before the baking step.

[0071] Examples

[0072] Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to the following examples.

[0073] [Examples 1 to 46, Comparative Examples 1 to 3]

[0074] Using a twin-screw extruder (manufactured by Nippon Steel Works, Ltd., model: TEX-47FSS-25BW-V) or a single-screw extruder (manufactured by N.P. Foods Co., Ltd., model: MC-1102), the raw material composition of the formulation shown in Tables 1 to 6 below was pressure-heated under the heat treatment conditions shown in the table to produce heat-treated wheat flour. The produced heat-treated wheat flour was dried by allowing it to stand in an environment with an atmosphere temperature of 90°C for 8 hours using a plate dryer, and then coarsely pulverized using a roller mill, and further pulverized using a needle mill so that the fraction remaining on a 100-μm mesh sieve was about 20% by mass. The details of the raw materials used are as follows.

[0075] · Unprocessed wheat flour: Cake flour, "Flower" manufactured by Nisshin Flour Milling Co., Ltd.

[0076] · Amylase: "Biozyme A" manufactured by Amano Enzyme Inc.

[0077] · Lipase: "Lipase A-5" manufactured by Nagase ChemteX Corporation

[0078] · Specific moisture-absorbing raw material: Citrus fiber, "CF312" manufactured by Rettenmaier Japan Co., Ltd.

[0079] · Heat-moisture-treated wheat flour: "Alpha Flour P" manufactured by Nisshin Flour Milling Co., Ltd.

[0080] (Manufacture of pancake mixture)

[0081] Using any of the heat-treated wheat flours in the examples and comparative examples, a pancake mixture, which is a type of processed food mixture, was manufactured. The composition of the manufactured pancake mixture was 77.0% by mass of wheat flour, 19.2% by mass of sugar, and 3.8% by mass of baking powder (total 100% by mass). For the wheat flour used in the pancake mixture, 90% by mass of the total mass was unprocessed wheat flour (cake flour, "Flower" manufactured by Nisshin Flour Milling Co., Ltd.), and the remaining 10% by mass was heat-treated wheat flour.

[0082] In addition, a control pancake mixture was manufactured in the same manner as above, except that only the above unprocessed wheat flour was used as the wheat flour.

[0083] [Evaluation test]

[0084] Using the above pancake mixture, pancakes were made by the following method. After allowing the made pancakes to cool by leaving them at an ambient temperature of 27°C for 30 minutes, and then wrapping the whole of the pancakes with a packaging film, they were stored in a refrigerator at an internal temperature of 4°C for 2 days.

[0085] Ten professional judges were asked to eat the pancakes that had been stored in the refrigerator for 2 days immediately after taking them out of the refrigerator, and the texture (moisture, stickiness) at this time was scored according to the following evaluation criteria. The results (the arithmetic mean of the scoring results of the ten professional judges) are shown in Tables 1 to 6 below.

[0086] (Manufacture of Pancakes)

[0087] 65 g of the pancake mixture, 5 g of salad oil as a liquid raw material, 15 g of whole egg liquid, 25 g of milk, and an appropriate amount of water were added to a bowl, and using a whisk, manual stirring was carried out at a rotation speed of 120 times per minute to prepare a pancake dough with a viscosity in the range of 5 to 10 Pa·s based on a B-type viscometer at a product temperature of 25°C. The addition amount of water was adjusted so that the viscosity of the pancake dough was within the above range. After preparing the above pancake dough, after allowing a proofing time of 10 minutes, 55 g of the above dough was poured into a baking pan, and the dough was baked on one side at a temperature of 180°C in the baking pan for 3 minutes, then the dough was turned over, and the opposite side was baked for 2 minutes to make pancakes.

[0088] (Evaluation Criteria for Moisture)

[0089] 5 points: Very moist, very good.

[0090] 4 points: Moist, good.

[0091] 3 points: Slightly moist, passing level.

[0092] 2 points: Not moist, slightly poor.

[0093] 1 point: Completely not moist, poor.

[0094] (Evaluation Criteria for Stickiness)

[0095] 5 points: No stickiness, very good.

[0096] 4 points: Little stickiness, good.

[0097] 3 points: Slightly sticky, but within the allowable range.

[0098] 2 points: Sticky, slightly poor.

[0099] 1 point: Seriously sticky, poor.

[0100]

[0101] As shown in Table 1, in each example, the heat treatment conditions of the raw material composition satisfy the above Condition 1 or 2. Therefore, compared with the comparative example that does not satisfy this condition, the taste of the pancake is excellent.

[0102]

[0103]

[0104]

[0105]

[0106]

[0107] Industrial applicability

[0108] According to the present invention, there is provided heat-treated cereal foods capable of producing processed foods with good taste.

Claims

1. A method for producing heat-treated cereal flour, comprising the step of pressurizing and heating a raw material composition containing cereal flour and water using an extruder, The process is carried out in a manner that satisfies at least one of the following conditions 1 and 2, Condition 1: a raw material composition containing 100 parts by mass of cereal flour and 55 parts by mass or more of water is pressurized and heated at a pressure of 200 kPa or more and a heating temperature of 80° C. or more. Condition 2: A raw material composition containing 100 parts by mass of cereal flour and 40 parts by mass or more of water is pressurized and heated at a pressure of 300 kPa or more and a heating temperature of 110° C. or more.

2. A method for producing heat-treated cereal flour, comprising the step of pressurizing and heating a raw material composition containing heat-moisture-treated cereal flour and water using an extruder, The process is carried out in a manner that satisfies at least one of the following conditions 1 and 2, Condition 1: a raw material composition comprising 100 parts by mass of heat-moisture-treated cereal flour and 55 parts by mass or more of water is pressurized and heated at a pressure of 200 kPa or more and a heating temperature of 80° C. or more. Condition 2: A raw material composition containing 100 parts by mass of heat-moisture-treated cereal flour and 40 parts by mass or more of water is pressurized and heated at a pressure of 300 kPa or more and a heating temperature of 110° C. or more.

3. The method for producing heat-treated cereal flour according to claim 1 or 2, wherein: The raw material composition contains 0.01 parts by mass or more of a hygroscopic raw material based on 100 parts by mass of the cereal flour, The hygroscopic raw material is a hygroscopic raw material whose water absorption rate based on an amylograph when 5 parts by mass of the hygroscopic raw material is added to 95 parts by mass of wheat flour is 5% or more higher than the water absorption rate when no hygroscopic raw material is added.

4. The method for producing heat-treated cereal flour according to any one of claims 1 to 3, wherein: The raw material composition contains amylase.

5. The method for producing heat-treated cereal flour according to any one of claims 1 to 4, wherein: The raw material composition contains lipase.

6. The method for producing heat-treated cereal flour according to any one of claims 1 to 5, wherein: The extruder is a twin-screw extruder. 7 . A processed food mixture comprising heat-treated cereal flour produced by the production method according to claim 1 .

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