Method for preserving whole wheat flour

Abstract

To provide a method for preserving whole wheat flour that is capable of inhibiting an increase in oxidative odor and harsh taste of whole wheat flour even in an environment with air permeability.SOLUTION: The foregoing problem is solved by mixing whole wheat flour with solid fat.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a method for preserving whole wheat flour. [Background technology]

[0002] Whole wheat flour is flour milled without removing the bran and germ from wheat. While it is rich in nutrients, it has the problem of developing an oxidized odor and a harsh taste over time after milling, compared to wheat flour milled after separating the endosperm.

[0003] It is known that using flour that has been stored in a warehouse for a certain period of time after milling improves the quality and texture of cakes and castella cakes compared to flour immediately after milling. This maturation, known as aging, reduces the enzyme activity in the flour and moderately oxidizes the lipids to stabilize them. However, it is also known that a longer aging period increases the oxidized odor. Furthermore, the bran and germ of whole wheat flour contain a high amount of ash, which can cause a harsh taste. The wheat husk contains a large amount of enzymes, and whole wheat flour has stronger enzymatic activity than wheat flour, which is known to be one of the causes of a harsh taste. Therefore, whole wheat flour is more susceptible to the effects of aging, resulting in a more pronounced increase in oxidized odor and harshness.

[0004] Patent Document 1 discloses a method for preserving grain flour in which fresh grain flour immediately after milling is sealed in an oxygen-free state in an aluminum-laminated container or bag that is impermeable to moisture, oxygen, and light, and stored at a low temperature of -20°C or below, thereby suppressing deterioration of the grain flour due to oxidation and hydrolysis and making it possible to maintain the quality of the fresh, good-flavored grain flour for a long period of time. It also discloses that breads, noodles, biscuits, and the like with good flavor and other quality can be easily produced using this grain flour. However, the preservation method in Patent Document 1 requires equipment and is expensive, and has problems in that it is not suitable for aging, in which wheat flour or whole wheat flour is stored for a certain period of time after milling at room temperature in contact with air. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Japanese Patent Application Publication No. 2019-033690 Summary of the Invention [Problem to be solved by the invention]

[0006] An object of the present invention is to provide a method for preserving whole wheat flour, which can prevent an increase in the oxidized odor and harsh taste of whole wheat flour even in a breathable environment. [Means for solving the problem]

[0007] The present invention is based on the discovery that by mixing whole wheat flour with solid fats and oils, it is possible to inhibit oxidation and hydrolysis of whole wheat flour caused by air, even when stored in a breathable environment. By using whole wheat flour stored in this way, it is possible to provide high-quality breads, confectioneries, noodles, biscuits, etc.

[0008] That is, the present invention includes the following aspects. [1] A method for preserving whole wheat flour, comprising the step of mixing whole wheat flour with solid fat. [2] The method for preserving whole wheat flour according to [1], wherein 0.1 to 8 parts by mass of solid fats and oils are mixed with 100 parts by mass of whole wheat flour. [3] The storage method described in [1] or [2], wherein the storage period is 7 months or less. [4] A method for producing a whole wheat flour food, comprising a step of using whole wheat flour preserved by the method according to any one of [1] to [3]. [5] Whole wheat flour preserved by the method according to any one of [1] to [3]. [Effects of the Invention]

[0009] According to the present invention, a method for preserving whole wheat flour can be provided that can suppress an increase in the oxidized odor and harsh taste of whole wheat flour even in a breathable environment. DETAILED DESCRIPTION OF THE INVENTION

[0010] The present invention relates to a method for preserving whole wheat flour, which comprises a step of mixing whole wheat flour with solid fats and oils.

[0011] (1) Whole wheat flour Wheat kernels are composed of endosperm, germ, and the outer layer called wheat bran. The whole wheat flour of the present invention contains the germ and wheat bran, which are rich in protein, lipids, and ash (minerals), and is therefore richer in nutrients than wheat flour milled from only the endosperm.

[0012] Methods for obtaining whole wheat flour include, for example, grinding the endosperm, wheat bran, and germ without separating them during the milling process, or fractionating the wheat into three fractions (endosperm fraction, wheat bran fraction, and germ fraction), optionally further finely grinding the wheat bran fraction and / or germ fraction, and then blending these three fractions. In the present invention, whole wheat flour is preferably obtained by grinding the endosperm, wheat bran, and germ without separating them. The milling method may be any method using a known flour mill. Specific flour mills include stone mills, pin mills, roll mills, pounder mills, airflow mills, countercurrent mills, and hammer mills. The type of wheat used may be a single variety or a mixture of multiple varieties. In the present invention, there is no particular limitation on the type of wheat used to obtain whole wheat flour. For example, wheat varieties include hard, semi-hard, medium, and soft wheat, which may be red or white. Red wheat generally refers to wheat with an orange, reddish-brown, or dark brown husk, such as 1CW (Canadian Western Red Spring 1, etc.), DNS (United States Hard Red Spring or Dark Northern Spring), SH (United States Hard Red Winter or Semi-Hard), Haruyokoi (Japanese wheat), Haruyutaka (Japanese wheat), Kitanokaori (Japanese wheat), Nishinokaori (Japanese wheat), and Minaminokaori (Japanese wheat). White wheat generally refers to wheat with a white or pale yellow husk, such as ASW (Australian Noodle Blend for Japan), PH (Australian Prime Hard), and WW (United States Soft White or Western White).

[0013] (2) Solid fats and oils Fats and oils are primarily composed of glycerides, in which fatty acids are bound to glycerin, with triglycerides, in which three fatty acids are bound to glycerin, accounting for a particularly large proportion. Because there are many types of fatty acids, a wide variety of triglycerides exist depending on the types and combinations of the three fatty acids bound to glycerin. Fats and oils differ in their physical properties at room temperature, depending on factors such as the length of the fatty acids and the number of double bonds between carbon atoms. Fats and oils are divided into liquid and solid. Solid fats are solid at temperatures below 35°C and are characterized by longer fatty acids and fewer double bonds (fewer unsaturated fatty acids) compared to liquid fats. The use of solid fats can suppress deterioration of whole wheat flour while also suppressing the deterioration of the oil itself. To suppress deterioration of whole wheat flour, the moisture content of solid fats is preferably 0.5% or less, more preferably 0.3% or less, and even more preferably 0.1% or less. Methods for measuring the moisture content of solid fats and oils include the Karl Fischer method. Examples of solid fats with a moisture content of 0.5% or less include lard and shortening.

[0014] (3) Preserving whole wheat flour The method for preserving whole wheat flour of the present invention includes a step of mixing whole wheat flour with solid oil. The amount of solid oil is preferably 0.1 to 8 parts by mass, more preferably 0.5 to 6 parts by mass, and even more preferably 1 to 4 parts by mass, per 100 parts by mass of whole wheat flour. The mixture obtained by this step preferably consists of only whole wheat flour and solid oil. There are no particular limitations on the mixing means, and a mixer or the like commonly used for mixing powders can be used.

[0015] Whole wheat flour can be stored in kraft paper containers or polyethylene containers, or in existing flour storage facilities such as metal wheat tanks or wheat silos. The method for storing whole wheat flour of the present invention can suppress the increase in oxidized odor and harsh taste of whole wheat flour even in a breathable environment, making it suitable for storage in a breathable environment, particularly for aging. In this case, it is preferable to use breathable kraft paper containers. To prevent oxidation of whole wheat flour, it is preferable to avoid storage in a hot and humid environment.

[0016] The storage period can be adjusted as appropriate depending on the storage environment, the airtightness of the storage container or storage facility, the type of wheat, the use of the whole wheat flour, etc., and may be, for example, 7 months or less, 2 weeks or more, or 1 to 6 months.

[0017] (4) Manufacturing methods for whole wheat flour foods The present invention also relates to a method for producing a whole wheat flour food. The method for producing a whole wheat flour food of the present invention includes a step of using whole wheat flour preserved by the preservation method of the present invention, and may otherwise be the same as a method for producing a whole wheat flour food using conventional whole wheat flour. Examples of whole wheat flour foods include breads, confectioneries, noodles, biscuits, etc.

[0018] (5) Whole wheat flour The present invention also relates to whole wheat flour preserved by the above-mentioned preservation method. The whole wheat flour of the present invention has little oxidized odor or harsh taste even after a certain period of storage, for example, after aging in a breathable environment, and is therefore suitable for producing whole wheat flour foods. [Example]

[0019] The present invention will be described in more detail below based on examples, but the present invention is not limited to these examples.

[0020] <Production Example 1: Preparation of whole wheat flour> Selected hard wheat (Canadian 1CW) was air-milled in an air-flow mill (manufactured by Nishimura Machinery Works, Ltd.) to a particle size that would pass through a 1 mm sieve to obtain whole wheat flour. Hereinafter, the obtained whole wheat flour will be referred to as "whole wheat flour."

[0021] <Production Example 2: Preparation of Flour Mixture> The whole wheat flour prepared in Production Example 1 and solid oil (shortening, moisture content 0%) or liquid oil (salad oil) were mixed in a mixer (manufactured by Hosokawa Micron) until homogeneous in the proportions shown as the pre-aging mixture in Tables 3 to 6 for each test example, to obtain a flour mixture.

[0022] <Production Example 3 Storage (aging) of flour mixture> The flour mixture obtained in Production Example 2 was placed in breathable kraft paper bags weighing 5 kg each, and stored in a thermostatic chamber (manufactured by Yamato Scientific) adjusted to 30°C and humidity of 60% for the period shown in Tables 3 to 6 for each test example.

[0023] <Production Example 4: Production of bread> (1) 100 parts by mass of the stored flour mixture from Production Example 3 was added to a mixer with 3 parts by mass of baker's yeast, 5 parts by mass of sugar, 2 parts by mass of salt, 2 parts by mass of skim milk powder, and 70 parts by mass of water, and the mixture was kneaded at low speed for 2 minutes and medium speed for 3 minutes, and then shortening was added in the amount shown as the trial blend in Tables 3 to 6 for each test example, and the mixture was kneaded for a further 1 minute at low speed, 3 minutes at medium speed, and 3 minutes at high speed to prepare a bread dough kneaded at 27°C. This bread dough was then fermented for 60 minutes at a temperature of 28°C and a humidity of 75%. (2) The dough was divided into 460g portions, rolled into balls, and left to rest at room temperature for 25 minutes. Then, it was shaped into a log using a molder, packed into a loaf mold, and left to ferment for 40 minutes at a temperature of 38°C and humidity of 85%. (3) This dough was baked in an oven at 200°C for 25 minutes to obtain bread.

[0024] <Evaluation example 1: Sensory evaluation of bread > The resulting bread was subjected to a sensory evaluation by 10 experienced panelists according to the following evaluation criteria, and the average score of the 10 panelists was calculated.

[0025] [Table 1]

[0026] [Table 2]

[0027] <Test Example 1: Examination of the amount of oil and fat blended> A grain mixture was prepared according to the formulation shown in Tables 3 and 4 in accordance with Production Example 2, stored for 6 months in accordance with Production Example 3, and bread was obtained according to Production Example 4 and evaluated in accordance with Evaluation Example 1.

[0028] [Table 3]

[0029] [Table 4]

[0030] In all of Examples 1 to 11, in which whole wheat flour was mixed with shortening before aging, the harsh taste and oxidized odor were suppressed compared to Comparative Example 1, in which shortening was mixed only after aging (during trial production). In Examples 2 to 10, in which the mixing ratio of pre-aging shortening was 0.1 to 8 parts by mass per 100 parts by mass of whole wheat flour, the harsh taste and oxidized odor were further suppressed, and a score of 3 or higher was obtained. When the mixing ratio of pre-aging shortening exceeded a certain value, the shortening tended to deteriorate during aging, and the oxidized odor tended to become stronger (Examples 6 to 11). In Examples 3 to 6, in which the mixing ratio of pre-aging shortening was 1 to 4 parts by mass per 100 parts by mass of whole wheat flour, both the harsh taste and oxidized odor were well suppressed, and a score of 4.0 or higher was obtained. In Reference Example 1, in which bread was obtained using the same amount of oil and whole wheat flour before aging, the harsh taste and oxidized odor were both evaluated as 5 points.

[0031] <Test Example 2: Examination of types of oils and fats> A grain mixture was prepared according to the formulation shown in Table 5 in accordance with Production Example 2, stored for 6 months in accordance with Production Example 3, and bread was obtained in accordance with Production Example 4 and evaluated in accordance with Evaluation Example 1.

[0032] [Table 5]

[0033] In Example 5, in which shortening, a solid fat, was used in the pre-aging mixing, the harsh taste and oxidized odor were more effectively suppressed than in Comparative Example 2, in which salad oil, a liquid fat, was used.

[0034] <Test Example 3: Consideration of storage period> A grain mixture was prepared according to the formulation shown in Table 6 in accordance with Production Example 2, stored for the period shown in Table 6 in accordance with Production Example 3, and bread was obtained according to Production Example 4 and evaluated in accordance with Evaluation Example 1.

[0035] [Table 6]

[0036] In Comparative Example 3, in which shortening was not mixed before aging, an increase in astringency and oxidized odor was already observed after a storage period of two weeks, whereas in Example 12, in which shortening was mixed before aging, no increase in astringency and oxidized odor was observed after a storage period of two weeks, and the difference became larger as the storage period became longer (Comparative Example 4 and Example 15, Comparative Example 1 and Example 5). In Examples with storage periods of 2 weeks to 7 months, the astringency and oxidized odor were sufficiently suppressed, and both were evaluated at 3.5 or higher (Examples 5, 12 to 18). In Example 19, in which shortening was mixed before aging, despite the storage period being eight months, an evaluation equivalent to or higher than Comparative Example 4, in which shortening was not mixed before aging and the storage period was three months, was obtained.

Claims

1. A method for preserving whole wheat flour, comprising the step of mixing whole wheat flour with solid fat.

2. The method for preserving whole wheat flour according to claim 1, wherein 0.1 to 8 parts by mass of solid fats and oils are mixed with 100 parts by mass of whole wheat flour.

3. 2. The method for preserving food according to claim 1, wherein the preservation period is 7 months or less.

4. A method for producing a whole wheat flour food product, comprising a step of using whole wheat flour preserved by the method according to any one of claims 1 to 3.

5. Whole wheat flour preserved by the method according to any one of claims 1 to 3.

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