Heat-treated durum wheat flour and method for producing same

Abstract

This heat-treated durum wheat flour is obtained by heat-treating untreated durum wheat flour, and has an average particle diameter of 150 [mu] m or less. The heat-treated durum wheat flour according to the present invention is characterized in that when the gluten activity of the untreated durum wheat flour is 100, the gluten activity of the heat-treated durum wheat flour is 50 or less, and when the amylase sensitivity of the untreated durum wheat flour is 100, the amylase sensitivity of the heat-treated durum wheat flour is 70 or less. This method for producing heat-treated durum wheat flour comprises a step in which untreated durum wheat flour having an average particle diameter of 150 [mu] m or less is heat-treated under conditions in which the product temperature of the untreated durum wheat flour is maintained at 50-250 DEG C for 10-120 minutes.

Description

Technical Field

[0001] The present invention relates to durum wheat flour subjected to heat treatment. Background Art

[0002] Conventionally, in order to improve properties such as the texture of processed foods using wheat flour, heat treatment is performed on the wheat flour as a raw material.

[0003] Patent Document 1 describes a heat-treated durum wheat flour having a gluten vitality of 70 to 95 when the gluten vitality of untreated durum wheat flour is set to 100, and a gluten swelling degree of 105 to 130 when the gluten swelling degree of untreated durum wheat flour is set to 100. According to the heat-treated durum wheat flour described in Patent Document 1, cakes, doughnuts, and fried foods having excellent appearance, texture, touch, and flavor can be produced.

[0004] In Patent Document 2, as a method for producing pasta wheat flour, a method having a step of subjecting durum wheat grains to hydrothermal treatment at a product temperature in the range of 55 to 105°C for 7 to 350 seconds is described. According to the production method described in Patent Document 2, pasta wheat flour having an effect of improving the color tone of the noodles without inactivating gluten and without changing the texture of the noodles can be obtained.

[0005] In Patent Document 3, as pasta rich in nutritional components by containing the bran of durum wheat and suppressing the cereal odor peculiar to bran, pasta containing 70 to 99 parts by mass of durum wheat semolina and / or durum wheat flour and 1 to 30 parts by mass of durum wheat bran in 100 parts by mass of the flour in the raw material is described. The durum wheat bran is obtained by dry heat treatment and micronization treatment such that the proportion passing through a sieve with a mesh size of 200 μm is 75% by mass or more.

[0006] Prior Art Documents

[0007] Patent Documents

[0008] Patent Document 1: US6010736A

[0009] Patent Document 2: Japanese Patent Application Laid-Open No. 2016-93160

[0010] Patent Document 3: Japanese Patent Application Laid-Open No. 2019-129712 Summary of the Invention

[0011] An object of the present invention is to provide a heat-treated durum wheat flour capable of producing processed foods having a good texture.

[0012] The present invention relates to a heat-treated durum wheat flour, which is a heat-treated durum wheat flour with an average particle size of 150 μm or less obtained by heat-treating untreated durum wheat flour. When the gluten activity of the untreated durum wheat flour is set to 100, the gluten activity of this heat-treated durum wheat flour is 50 or less. When the amylase sensitivity of the untreated durum wheat flour is set to 100, the amylase sensitivity of this heat-treated durum wheat flour is 70 or less.

[0013] In addition, the present invention relates to a method for manufacturing a heat-treated durum wheat flour, which comprises the following steps: for untreated durum wheat flour with an average particle size of 150 μm or less, heat treatment is carried out under the condition that the product temperature of the untreated durum wheat flour is maintained at 50 to 250 °C for 10 to 120 minutes.

[0014] In addition, the present invention relates to a baking food mixture, a deep-fried snack mixture or a deep-fried food mixture, which contains untreated wheat flour and the heat-treated durum wheat flour of the present invention or the heat-treated durum wheat flour manufactured by the manufacturing method of the present invention, and the proportion of the heat-treated durum wheat flour in all the wheat flour is 20 to 80% by mass.

[0015] In addition, the present invention relates to a baked food, a deep-fried snack or a deep-fried food manufactured using the heat-treated durum wheat flour of the present invention, the heat-treated durum wheat flour manufactured by the manufacturing method of the present invention, or the mixture of the present invention. Detailed Description

[0016] The heat-treated durum wheat flour of the present invention is obtained by heat-treating untreated durum wheat flour, that is, through the process of heat-treating untreated durum wheat flour. In the present invention, "untreated durum wheat flour" refers to durum wheat flour that has not been heat-treated. The "heat treatment" mentioned here refers to a heat treatment that can cause the treated durum wheat flour to deteriorate, and essentially does not include a heat treatment that does not cause the deterioration of durum wheat flour.

[0017] The durum wheat flour used in the present invention is a cereal flour made from durum wheat. Durum wheat refers to wheat belonging to the "Triticum dicoccum" in botanical classification. Durum wheat is tetraploid and has 4 sets of genomes. In contrast, the wheat used as the raw material for common flours such as weak flour commonly used in processed foods is hexaploid and has 6 sets of genomes, belonging to the "Triticum aestivum" in botanical classification. Thus, durum wheat is botanically different from the common wheat used for strong flour, medium flour and weak flour.

[0018] As wheat flour derived from durum wheat, durum semolina, durum wheat flour, and durum whole grain flour have been known heretofore. Durum semolina is obtained by coarsely grinding durum wheat after removing the bran (epidermis) and germ. Durum wheat flour is obtained by further pulverizing and powdering durum semolina. The main difference between durum semolina and durum wheat flour is the particle size. Generally, the average particle size of durum semolina is larger than that of durum wheat flour. Durum whole grain flour is obtained by directly pulverizing durum wheat and is different from durum semolina and durum wheat flour, which substantially do not contain bran and germ, in that it contains bran and germ.

[0019] The average particle size of the heat-treated durum wheat flour of the present invention is 150 μm or less. Processed foods (such as cakes, fried snacks, and fried foods) manufactured using the heat-treated durum wheat flour with an average particle size of 150 μm or less have a good texture with a smooth tongue feel with less coarseness. If the average particle size of the heat-treated durum wheat flour exceeds 150 μm, the texture of the processed food may become coarse.

[0020] From the viewpoint of more reliably exhibiting the effect caused by the average particle size of such heat-treated durum wheat flour, the average particle size of the heat-treated durum wheat flour of the present invention is preferably 50 to 150 μm, more preferably 75 to 125 μm. When the average particle size of the heat-treated durum wheat flour is too small, the degassing during secondary processing deteriorates, and it may be difficult to impart a crispy texture to the processed food (secondary processed product) using it.

[0021] The heat-treated durum wheat flour with an average particle size of 150 μm or less is obtained by using wheat flour with an average particle size of 150 μm or less, that is, untreated durum wheat flour, as a raw material. If necessary, the heat-treated durum wheat flour obtained by heat-treating the untreated durum wheat flour with an average particle size of 150 μm or less can also be pulverized using a known pulverizing mechanism such as a roll mill or a needle mill to adjust the average particle size. The heat-treated durum wheat flour of the present invention can also be manufactured by heat-treating untreated durum wheat flour with an average particle size exceeding 150 μm. In this case, the average particle size can be adjusted by pulverizing the untreated durum wheat flour before heat treatment, or the average particle size can also be adjusted by pulverizing the heat-treated durum wheat flour.

[0022] In the present invention, the "average particle size" refers to the volume-based cumulative particle size D50 at 50 volume% of the cumulative volume during dry measurement using a laser diffraction / scattering particle size distribution measuring device (for example, manufactured by Nikkiso Co., Ltd., "Microtrac Particle Size Distribution Measuring Device 9200FRA").

[0023] The heat-treated durum wheat flour of the present invention has the following characteristics: when the gluten activity of the untreated durum wheat flour is set to 100, the gluten activity (hereinafter, also referred to as "gluten activity ratio") of the heat-treated durum wheat flour is 50 or less, and when the amylase sensitivity of the untreated durum wheat flour is set to 100, the amylase sensitivity (hereinafter, also referred to as "amylase sensitivity ratio") of the heat-treated durum wheat flour is 70 or less.

[0024] Gluten activity is an index of the degree of modification of the protein in the wheat flour. In addition, amylase sensitivity is an index of the crystallinity of the starch in the wheat flour. Both are parameters closely related to the taste of processed foods using this wheat flour. In particular, gluten activity is useful as an index indicating the goodness of the tooth brittleness of the processed food, and amylase sensitivity is useful as an index indicating the hardness of the processed food. The smaller the value of gluten activity, the higher the tooth brittleness of the processed food using this wheat flour. In addition, the smaller the value of amylase sensitivity, the higher the crystallinity of the starch in the wheat flour, so the taste of the processed food using this wheat flour tends to be crispy.

[0025] When the gluten activity ratio of the heat-treated durum wheat flour exceeds 50 or the amylase sensitivity ratio of the heat-treated durum wheat flour exceeds 70, it may not be possible to sufficiently obtain the effect of improving the taste of the processed food.

[0026] From the viewpoint of more reliably exerting the specified effects of the present invention, the gluten activity ratio of the heat-treated durum wheat flour of the present invention is preferably 5 to 40, more preferably 7.5 to 30. From the same viewpoint, 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.

[0027] The gluten activity and amylase sensitivity of the heat-treated durum wheat flour can be adjusted by appropriately adjusting the type of the untreated durum wheat flour as a raw material and the conditions of the heat treatment applied to the raw material (heat treatment temperature, heat treatment time, etc.).

[0028] The gluten activity of the untreated or heat-treated durum wheat flour can be measured by the following method. The following method for measuring gluten activity is carried out in the steps of (i) measuring the soluble crude protein content in the sample (wheat flour), (ii) measuring the total crude protein content in the sample (wheat flour), and (iii) calculating the gluten activity. The method for measuring the crude protein content in each of the above (i) and (ii) can adopt known methods such as the Kjeldahl method and the combustion method. The following <Method for Measuring Gluten Activity> adopts the Kjeldahl method.

[0029] The amylase sensitivity of untreated or heat-treated durum wheat flour can be determined using a commercially available kit (e.g., "Starch Damage Assay Kit" manufactured by Megazyme).

[0030] <Method for Measuring Gluten Activity>

[0031] (i) Determination of the content of soluble crude protein in the sample:

[0032] (a) Weigh accurately 2 g of the sample (wheat flour) and add it to a beaker with a capacity of 100 mL.

[0033] (b) Add 40 mL of 0.05 N acetic acid to the above beaker and stir at room temperature for 60 minutes to prepare a suspension.

[0034] (c) Transfer the suspension obtained in (b) above to a centrifuge tube, centrifuge at 5000 rpm for 5 minutes, then filter using filter paper and collect the filtrate.

[0035] (d) Wash the beaker with 40 mL of 0.05 N acetic acid, transfer the wash liquor to the centrifuge tube, centrifuge at 5000 rpm for 5 minutes, then filter using filter paper and collect the filtrate.

[0036] (e) Make up the volume of the filtrates collected in (c) and (d) above to 100 mL.

[0037] (f) Pipette 25 mL of the liquid obtained in (e) above into a Kjeldahl flask of the Kjeldahl automatic system of Tecator (Sweden), add a decomposition accelerator (1 tablet of "Kjeltab C" manufactured by General Japan Co., Ltd.; potassium sulfate: copper sulfate = 9:1 (mass ratio)) and 15 mL of concentrated sulfuric acid.

[0038] (g) Use the Kjeldahl digestion furnace (DIGESTION SYSTEM 20 1015 type) assembled in the above Kjeldahl automatic system to carry out a 1-hour digestion treatment at dial 4, and then automatically carry out a 1-hour digestion treatment at dial 9 or 10. Then, continuously and automatically use the Kjeldahl distillation titration system (KJELTEC AUTO 1030 type) assembled in the same Kjeldahl automatic system to distill and titrate the liquid that has undergone this digestion treatment (titration uses 0.1 N sulfuric acid), and calculate the content of soluble crude protein in the sample (wheat flour) using the following mathematical formula (A1).

[0039] Content of soluble crude protein (%) = 0.14 × (T - B) × F × N × (100 / S) × (1 / 25) (A1) In the above mathematical formula (A1), the symbols represent the following contents.

[0040] T: The volume (mL) of 0.1 N sulfuric acid required for titration

[0041] B: The volume (mL) of 0.1 N sulfuric acid required for titration of the blank

[0042] F: The titer of 0.1 N sulfuric acid used in the titration (determined at the time of use or using a commercially available product with a titer display)

[0043] N: Nitrogen - protein conversion factor (5.70)

[0044] S: The weighed amount (g) of the sample (wheat flour)

[0045] (ii) Determination of the total crude protein content in the sample:

[0046] (a) Weigh accurately 0.5 g of the sample (wheat flour) and place it in the Kjeldahl flask of the same Tecator Kjeldahl automatic system used in the determination in (i) above. Add 1 tablet of the same decomposition accelerator used in (f) in the determination in (i) above and 5 mL of concentrated sulfuric acid to it.

[0047] (b) Using the Kjeldahl digestion furnace of the Kjeldahl automatic system used in the determination in (i) above, after performing a 1 - hour digestion treatment at scale 9 or 10 on the dial, then continuously and automatically use the same Kjeldahl distillation and titration system installed in the same Kjeldahl automatic system as used in (i) above to distill and titrate the digested liquid (titration uses 0.1 N sulfuric acid), and calculate the total crude protein content in the sample (wheat flour) using the following mathematical formula (A2).

[0048] Total crude protein content (%) = (0.14 × T × F × N) / S (A2)

[0049] In the above - mentioned mathematical formula (A2), the symbols represent the following contents.

[0050] T: The volume (mL) of 0.1 N sulfuric acid required for titration

[0051] F: The titer of 0.1 N sulfuric acid used in the titration (determined at the time of use)

[0052] N: Nitrogen - protein conversion factor (5.70)

[0053] S: The weighed amount (g) of the sample (wheat flour)

[0054] (iii) Calculation of gluten activity:

[0055] Based on the soluble crude protein content determined in the measurement of (i) and the total crude protein content determined in the measurement of (ii), the gluten activity of the sample (wheat flour) is calculated by the following mathematical formula (A3).

[0056] GV(%) = (soluble crude protein content / total crude protein content) × 100 (A3)

[0057] As a preferred example of the method for producing heat-treated durum wheat flour of the present invention, there can be cited a step of performing heat treatment on untreated durum wheat flour having an average particle size of 150 μm or less under the condition of maintaining the product temperature of the untreated durum wheat flour at 50 to 250 °C for 10 to 120 minutes.

[0058] The heat treatment temperature (product temperature of the untreated durum wheat flour) of the untreated durum wheat flour is preferably 70 to 200 °C, more preferably 100 to 150 °C, and the heat treatment time (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.

[0059] The heat treatment performed on the untreated durum wheat flour can be a dry heat treatment, a moist heat treatment, or the two treatments can be performed in any order.

[0060] The dry heat treatment is a treatment for heating the object to be treated (untreated durum wheat flour) under the condition of no water addition, and is a treatment for actively evaporating the water in the object to be treated. The dry heat treatment can be carried out, for example, by heating in an oven, heating in a roasting kiln such as a horizontal kiln, heating using a dryer, hot air drying by blowing hot air, or placing in a high-temperature and low-humidity environment.

[0061] The moist heat treatment is a treatment for heating the object to be treated (untreated durum wheat flour) while maintaining the moisture of the object to be treated or applying moisture to the object to be treated. In the moist heat treatment, as the moisture applied to the object to be treated, water, saturated steam, superheated steam or the like can be used. The heating method in the moist heat treatment is not particularly limited, and examples thereof include a method of directly contacting a heat medium such as hot air with the object to be treated and a method of indirectly heating the object to be treated in a high-humidity atmosphere. The apparatus for performing the moist heat treatment is not particularly limited, and examples thereof include an autoclave, a steam oven, a single-screw or twin-screw type extruder.

[0062] As an example of the hydrothermal treatment, the following method can be cited: The substance obtained by adding water to the object to be treated is thinly and flatly sealed in a sealed container such as an aluminum bag, and heated together with the sealed container using an oil heater, an oil bath, an autoclave, etc. As another example of the hydrothermal treatment, the following method can be cited: After the substance obtained by adding water to the object to be treated is introduced into a sealed 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.

[0063] After the heat treatment of the untreated durum wheat flour is carried out, if necessary, the heat-treated durum wheat flour obtained by this implementation can be pulverized using known pulverization means. The heat-treated durum wheat flour is typically a powder at normal temperature and pressure (atmospheric temperature 20 °C, 1 atmosphere).

[0064] The heat-treated durum wheat flour of the present invention can be used for the production of processed foods based on cereal flours. The heat-treated durum wheat flour of the present invention is particularly suitable for the production of baked goods, fried snacks and fried foods.

[0065] In this specification, "baked goods" refers to foods obtained by heating (for example, "baked", excluding "fried") a fermented or non-fermented dough prepared through a process of stirring dough ingredients containing cereal flours in the presence of moisture. As specific examples of baked goods, cake-like products; bread-like products; pizza-like products; Japanese and Western baked snacks such as waffles, puffs, cookies, and baked buns; takoyaki, okonomiyaki, kimchi pancakes, etc. can be cited.

[0066] The heat-treated durum wheat flour of the present invention is particularly suitable for the production of cake-like products among baked goods. As cake-like products, sponge cakes, butter cakes, cake rolls, hot cakes, pies, Swiss rolls, pound cakes, cheesecakes, snack cakes, muffins, cake pops, cookies, crepes, etc. can be cited.

[0067] In this specification, "fried snacks" refers to foods obtained by frying a dough containing cereal flours, and also includes foods containing other ingredients (such as fillings) in addition to the fried foods of the dough. As specific examples of fried snacks, doughnuts, churros, pirozhki, zalety, fried buns can be cited.

[0068] In this specification, "fried food" refers to food obtained by heating and cooking ingredients through frying. Fried food includes "breaded fried food" with a breading on the surface of the ingredients and "deep-fried without breading", but the heat-treated durum wheat flour of the present invention is suitable for the former. Specific examples of breaded fried food include tempura, deep-fried food, tatsuta-age, mixed tempura, oil cake, deep-fried food (deepfry), fritter, American hot dog. Specifically, the deep-fried food is, for example, deep-fried pork cutlet, fried meatball, fried minced meat patty, deep-fried shrimp, deep-fried fish, deep-fried oyster, deep-fried chicken, deep-fried potato, etc. The ingredients of fried food are not particularly limited. For example, livestock meats such as chicken, pig, cow, sheep, and goat can be used; fish and shellfish such as squid, octopus, shrimp, horse mackerel, salmon, mackerel, and flounder; cereals, vegetables, and root vegetables such as soybean, rice, carrot, onion, potato, and sweet potato; various ingredients such as their processed products, etc.

[0069] When manufacturing processed food using the heat-treated durum wheat flour of the present invention, as cereal flours, only this heat-treated durum wheat flour can also be used, but from the viewpoint of improving the taste and texture of the processed food, it is preferable to use cereal flours other than this heat-treated durum wheat flour in combination.

[0070] In this specification, "cereal flours" refer to substances that are powdery at normal temperature and pressure and are derived from grains, including cereal flours and starches. The "starch" mentioned here refers to "pure starch" separated from plants such as wheat, which is different from the starch originally contained in cereal flours or whole grain flours.

[0071] The present invention includes a mixture containing the heat-treated durum wheat flour of the present invention and other cereal flours other than the heat-treated durum wheat flour.

[0072] As the cereal flours that can be used simultaneously with the heat-treated durum wheat flour in the mixture of the present invention, for example, wheat flours such as cake flour, all-purpose flour, bread flour, and strong flour can be cited; rice flour, corn flour, potato flour, tapioca flour, sweet potato flour. These cereal flours are preferably untreated cereal flours that have not been heat-treated.

[0073] As the starches that can be used simultaneously with the heat-treated durum wheat flour in the mixture of the present invention, for example, unprocessed starches such as tapioca starch, wheat starch, potato starch, corn starch, waxy corn starch, sweet potato starch, sago starch, and rice starch can be cited; processed starches obtained by subjecting the unprocessed starch to one or more of the treatments such as gelatinization, etherification, esterification, acetylation, crosslinking treatment, oxidation treatment, and oil processing.

[0074] In the mixture of the present invention, one kind of other cereal flours other than the heat-treated durum wheat flour can be used alone or two or more kinds can be used in combination.

[0075] The mixture of the present invention may also contain other components other than cereal flours typified by heat-treated durum wheat flour. As the above-mentioned other components, components used in the production of processed foods produced using the mixture can be used without particular limitation. For example, sugars such as glucose, sucrose, oligosaccharides, maltose, trehalose, and fructose can be cited; 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; alcohols, soy milk, yeast, spices, dried fruits, nuts, enzymes, flavors, thickeners, dietary fiber, etc. can be used alone or in combination of two or more in appropriate amounts.

[0076] The mixture of the present invention is typically obtained by mixing various components typified by heat-treated durum wheat flour. The form of the mixture of the present invention at normal temperature and pressure is typically a powder such as a powder form or a granular form.

[0077] The mixture of the present invention is useful as a baking food mixture for producing baked goods. As a preferred example of the above-mentioned baking food mixture, a baking food mixture containing unheat-treated wheat flour and the heat-treated durum wheat flour of the present invention can be cited, and the proportion of the heat-treated durum wheat flour in all the wheat flours is preferably 20 to 80% by mass, more preferably 35 to 65% by mass. As the above-mentioned "unheat-treated wheat flour", weak flour is preferred. In the above-mentioned cake mixture, the proportion of the "unheat-treated wheat flour" (for example, weak flour) in all the wheat flours is preferably 20 to 80% by mass, more preferably 30 to 60% by mass. The total content of wheat flour in the above-mentioned cake mixture is preferably 20 to 90% by mass, more preferably 45 to 75% by mass relative to the total mass of the mixture.

[0078] The mixture of the present invention is useful as a fried snack mixture for producing fried snacks. As a preferred example of the above-mentioned fried snack mixture, a fried snack mixture containing unheat-treated wheat flour and the heat-treated durum wheat flour of the present invention can be cited, and the proportion of the heat-treated durum wheat flour in all the wheat flours is preferably 20 to 80% by mass, more preferably 40 to 70% by mass. As the above-mentioned "unheat-treated wheat flour", strong flour is preferred. In the above-mentioned fried snack mixture, the proportion of the "unheat-treated wheat flour" (for example, strong flour) in all the wheat flours is preferably 20 to 80% by mass, more preferably 30 to 60% by mass. The total content of wheat flour in the above-mentioned fried snack mixture is preferably 10 to 80% by mass, more preferably 30 to 60% by mass relative to the total mass of the mixture.

[0079] The mixture of the present invention is useful as a mixture for fried foods (breaded fried foods) for producing fried foods. As a preferred example of the above-mentioned mixture for fried foods, there can be mentioned a mixture for fried foods containing unheat-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 all the wheat flour is preferably 20 to 80% by mass, more preferably 35 to 65% by mass. As the above-mentioned "unheat-treated wheat flour", cake flour is preferred. In the mixture for fried foods, the proportion of the "unheat-treated wheat flour" (such as cake flour) in all the wheat flour is preferably 20 to 80% by mass, more preferably 35 to 65% by mass. The total content of wheat flour in the mixture for fried foods is preferably 10 to 80% by mass, more preferably 25 to 65% by mass with respect to the total mass of the mixture.

[0080] The production of baked goods using the heat-treated durum wheat flour of the present invention or the mixture of the present invention can be carried out according to a conventional method. The production method of baked goods typically has a dough preparation step of preparing dough (raw dough) and a baking step of baking the dough. In the dough preparation step, an aqueous liquid is added to the mixture of the present invention to obtain a mixture, and the mixture is stirred by a mixer to prepare dough. As the above-mentioned aqueous liquid, an aqueous liquid containing water, oil, seasonings, egg liquid (whole egg, egg white, egg yolk), milk, etc. can be exemplified. The above-mentioned baking step can be carried out according to a conventional method. If necessary, the dough can also be fermented after the dough preparation step and before the baking step.

[0081] The production of fried confectioneries using the heat-treated durum wheat flour of the present invention or the mixture of the present invention can be carried out according to a conventional method. The production method of fried confectioneries typically has the above-mentioned dough preparation step and a frying step of frying the dough. The above-mentioned frying step can be carried out according to a conventional method. If necessary, the dough can also be fermented after the dough preparation step and before the frying step.

[0082] The production of fried foods (breaded fried foods) using the heat-treated durum wheat flour of the present invention or the mixture of the present invention can be carried out according to a conventional method. The production method of fried foods typically has a step of mixing the mixture with an aqueous liquid to prepare a batter, and a frying step of frying the batter attached to the surface of the food material. Before attaching the batter to the surface of the food material, the food material can be pre-seasoned, or flour dusting, egg liquid, etc. can be attached to the surface of the food material. In addition, breadcrumbs can also be attached after the batter is attached to the surface of the food material.

[0083] Examples

[0084] 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.

[0085] [Examples 1 to 8, Comparative Examples 1 to 6, Reference Examples 1 to 2: Heat-Treated Wheat Flour]

[0086] Heat treatment was performed on untreated wheat flour to prepare heat-treated wheat flour. Specifically, for the "raw materials" in the "heat-treated wheat flour" column of Table 1 below, heat treatment was carried out under the conditions (heat treatment temperature, heat treatment time, heat treatment method) described in the same table to prepare heat-treated wheat flour.

[0087] As the heat treatment method, dry heat treatment or hydrothermal treatment was carried out. Dry heat treatment was carried out by evenly spreading the raw materials (untreated wheat flour) in a porcelain plate in a thickness of 5 mm or less and heating the porcelain plate in a horizontal kiln. Hydrothermal treatment was carried out by a method of maintaining the moisture of the raw materials (untreated wheat flour) without adding moisture to the raw materials. Specifically, the raw materials (untreated wheat flour) were placed in an aluminum bag, and after the aluminum bag was flattened by pressing the whole from above with a rolling pin in a state where the aluminum bag was left standing on a flat surface, the bag was vacuum-packed and heated in an autoclave to carry out hydrothermal treatment.

[0088] Details of the raw materials used in the production of heat-treated wheat flour are as follows.

[0089] · Durum wheat flour (average particle size 100.5 μm): "Duelio" manufactured by Nisshin Flour Milling Co., Ltd.

[0090] · Durum wheat flour (average particle size 75.6 μm): Wheat flour obtained by grinding the above "Duelio" with a household flour mill

[0091] · Durum semolina: "LeoneG" manufactured by Nisshin Flour Milling Co., Ltd.

[0092] · Cake flour: "Flour" manufactured by Nisshin Flour Milling Co., Ltd.

[0093] · Bread flour: "Camellia" manufactured by Nisshin Flour Milling Co., Ltd.

[0094] (Manufacture of Baked Food Mix)

[0095] Using any one of the heat-treated wheat flours in the examples, reference examples, and comparative examples, a baking mix was produced. Specifically, 120 parts by mass of granulated sugar, 2 parts by mass of baking powder, and 10 parts by mass of powdered fat were prepared with respect to 100 parts by mass of wheat flour, and they were mixed to produce a baking mix. 50% by mass of the total mass of the wheat flour used in the baking mix was the heat-treated wheat flour, and the remaining 50% by mass was unheat-treated weak flour ("Violet" manufactured by Nisshin Flour Milling Co., Ltd.).

[0096] In addition, except for using unheat-treated durum wheat flour (average particle size 91.5 μm), a baking mix for the control example was produced in the same manner as above. This unheat-treated durum wheat flour was obtained by pulverizing the above-mentioned "Duelio" with a household flour mill.

[0097] (Production of a mix for deep-fried snacks)

[0098] Using any one of the heat-treated wheat flours in the examples, reference examples, and comparative examples, a mix for deep-fried snacks was produced. Specifically, 10 parts by mass of granulated sugar, 2 parts by mass of salt, and 2 parts by mass of dry yeast were prepared with respect to 100 parts by mass of wheat flour, and they were mixed to produce a mix for deep-fried snacks. 50% by mass of the total mass of the wheat flour used in the mix for deep-fried snacks was the heat-treated wheat flour, and the remaining 50% by mass was unheat-treated strong flour ("Camellia" manufactured by Nisshin Flour Milling Co., Ltd.).

[0099] In addition, except for using unheat-treated durum wheat flour (average particle size 91.5 μm), a mix for deep-fried snacks for the control example was produced in the same manner as above. This unheat-treated durum wheat flour was obtained by pulverizing the above-mentioned "Duelio" with a household flour mill.

[0100] (Production of a mix for fried foods)

[0101] Using any one of the heat-treated wheat flours in the examples, reference examples, and comparative examples, a mix for fried foods was produced. Specifically, 1.5 parts by mass of baking powder was prepared with respect to 100 parts by mass of wheat flour, and they were mixed to produce a mix for fried foods. 50% by mass of the total mass of the wheat flour used in the mix for fried foods was the heat-treated wheat flour, and the remaining 50% by mass was unheat-treated weak flour ("Flour" manufactured by Nisshin Flour Milling Co., Ltd.).

[0102] In addition, except for using unheat-treated durum wheat flour (average particle size 91.5 μm), a mix for fried foods for the control example was produced in the same manner as above. This unheat-treated durum wheat flour was obtained by pulverizing the above-mentioned "Duelio" with a household flour mill.

[0103] (Manufacture of Baked Goods)

[0104] Using the above-mentioned baked goods mixture, a sponge cake, which is a type of baked good, was manufactured. 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 baked goods mixture, and the mixture was put into a commercially available mixer and stirred at a low speed for 1 minute and then at a medium speed for 4 minutes. After preparing the dough, 280 g of the foamed dough was placed in a No. 5 cake mold and baked in a rotary oven at 180 °C for 35 minutes to manufacture a sponge cake.

[0105] (Manufacture of Deep-Fried Snacks)

[0106] Using the above-mentioned deep-fried snack mixture, a doughnut, which is a type of deep-fried snack, was manufactured. Specifically, first, 56 parts by mass of warm water were added to 100 parts by mass of the deep-fried pastry mixture, and the mixture was put into a commercially available mixer and stirred in the order of 3 minutes at a low speed, 2 minutes at a medium-low speed, and 1 minute at a medium-high speed. After preparing the dough, the dough was left to stand in a proofing oven at an ambient temperature of 40 °C and a humidity of 80% for 30 minutes to ferment the dough. Then, the obtained fermented dough was divided into 60 g for each doughnut, and the divided dough was shaped into a disc shape to obtain a shaped dough. Next, the above-mentioned shaped dough was put into an oil tank filled with rapeseed oil at an oil temperature of 175 °C and fried for a total of 2 minutes and 30 seconds while turning the shaped dough up and down every 30 seconds to manufacture a doughnut.

[0107] (Manufacture of Fried Foods)

[0108] Using the above-mentioned fried food mixture, tempura shrimp, which is a type of fried food, was manufactured. Specifically, first, 167 parts by mass of cold water were added to 100 parts by mass of the fried food mixture and stirred with a whisk to prepare a batter. Then, shrimp (black tiger shrimp) as an ingredient was passed through the above-mentioned batter and fried in rapeseed oil at 170 °C for 2.5 minutes to manufacture tempura shrimp.

[0109] [Evaluation Test]

[0110] For the above-mentioned sponge cake, doughnut, and tempura shrimp, 10 professional reviewers were asked to taste the freshly manufactured food, and the texture (crispness) was scored according to the following evaluation criteria. The results (the arithmetic mean of the scoring results of 10 panel members) are shown in Table 1 below.

[0111] ><Evaluation Criteria for Texture>

[0112] For the sponge cake, doughnut, and tempura shrimp, the quality was judged based on the texture of the food manufactured using the mixture of the control example.

[0113] 5 points: Compared with the control example, the crispy texture is very strong and the texture is very excellent.

[0114] 4 points: Compared with the control example, the crispy texture is quite strong and the texture is excellent.

[0115] 3 points: Compared with the control example, the crispy texture is strong and the texture is good.

[0116] 2 points: It has a crispy texture equally as the control example, and the texture is at an ordinary level.

[0117] 1 point: Compared with the control example, the toughness is quite strong, there is no crispy texture, and the texture is poor.

[0118]

[0119] As shown in Table 1, the heat-treated wheat flour of each example is a heat-treated product of untreated durum wheat flour with an average particle size of 150 μm or less, the gluten activity ratio is 50 or less, and the amylase sensitivity ratio is 70 or less. Therefore, all of the baked goods, fried snacks, and fried foods have a texture superior to that of the control example, and the texture improvement effect of the processed foods is excellent compared with the comparative examples and reference examples.

[0120] 〔Examples 9 - 10, Comparative Examples 7 - 8: Mixtures〕

[0121] The proportion of the heat-treated wheat flour in the total flour in the mixture was changed as shown in Table 2 below. Except for this, the mixtures for baked goods, fried snacks, and fried foods were manufactured in the same manner as when using the heat-treated wheat flour (heat-treated durum wheat flour) of Example 1. Then, using each of the manufactured mixtures, sponge cakes, doughnuts, and shrimp tempura were manufactured in the same manner as above, and their textures were evaluated. The results are shown in Table 2 below. In Table 2 below, Example 1 is shown again as an example of the mixture.

[0122] Table 2

[0123]

[0124] *1: Gluten activity of the heat-treated flour when the gluten activity of the raw material is set to 100

[0125] *2: Amylase sensitivity of the heat-treated flour when the amylase sensitivity of the raw material is set to 100

[0126] Industrial Applicability

[0127] According to the present invention, there is provided heat-treated durum wheat flour capable of producing processed foods with good taste. Processed foods (such as baked goods, fried snacks, fried foods) manufactured using the heat-treated durum wheat flour according to the present invention have good tooth brittleness and can provide a crispy texture to be enjoyed.

Claims

1. A heat-treated durum wheat flour, which is a heat-treated durum wheat flour with an average particle size of 150 μm or less obtained by heat-treating untreated durum wheat flour. Among them, When the gluten activity of the untreated durum wheat flour is set to 100, the gluten activity of this heat-treated durum wheat flour is 50 or less. When the amylase sensitivity of the untreated durum wheat flour is set to 100, the amylase sensitivity of this heat-treated durum wheat flour is 70 or less.

2. A method for producing a heat-treated durum wheat flour, which comprises the following step: subjecting untreated durum wheat flour with an average particle size of 150 μm or less to heat treatment under the condition that the product temperature of the untreated durum wheat flour is maintained at 50 - 250°C for 10 - 120 minutes.

3. The method for manufacturing heat-treated durum wheat flour according to claim 1 or 2, wherein, The heat treatment is dry heat treatment or hydrothermal treatment.

4. A baking food mixture, which contains untreated wheat flour and the heat-treated durum wheat flour according to claim 1 or the heat-treated durum wheat flour produced by the production method according to claim 2 or 3. The proportion of the heat-treated durum wheat flour in all the wheat flour is 20 - 80% by mass.

5. A deep-fried snack mixture, which contains untreated wheat flour and the heat-treated durum wheat flour according to claim 1 or the heat-treated durum wheat flour produced by the production method according to claim 2 or 3. The proportion of the heat-treated durum wheat flour in all the wheat flour is 20 - 80% by mass.

6. A deep-fried food mixture, which contains untreated wheat flour and the heat-treated durum wheat flour according to claim 1 or the heat-treated durum wheat flour produced by the production method according to claim 2 or 3. The proportion of the heat-treated durum wheat flour in all the wheat flour is 20 - 80% by mass.

7. A baked food, which is produced using the heat-treated durum wheat flour according to claim 1, the heat-treated durum wheat flour produced by the production method according to claim 2 or 3, or the baking food mixture according to claim 4.

8. A deep-fried snack, which is produced using the heat-treated durum wheat flour according to claim 1, the heat-treated durum wheat flour produced by the production method according to claim 2 or 3, or the deep-fried snack mixture according to claim 5.

9. A deep-fried food, which is produced using the heat-treated durum wheat flour according to claim 1, the heat-treated durum wheat flour produced by the production method according to claim 2 or 3, or the deep-fried food mixture according to claim 6.

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