Wheat flour composition, dough using said wheat flour composition, bread or confectionery using said wheat flour composition or dough, and method for enhancing dairy flavor of food

Abstract

To provide a wheat flour composition that yields good flavor and texture of the food using the wheat flour composition and offers excellent workability during food production.SOLUTION: Provided is a wheat flour composition in which the protein content: 10.5 to 12.8 mass%, the ash content: 0.55 to 0.90 mass%, and the total free amino acid amount: 700 mg / kg or more. The wheat flour composition may contain Japanese wheat flour having an ash content of 0.53 mass% or less by 5 to 35 mass%. The wheat flour composition can be used as one for breads or confectionery.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a flour composition, a dough using the flour composition, and breads or confectioneries using the flour composition or the dough, and a method for enhancing the dairy flavor of foods. [Background technology]

[0002] Conventionally, techniques have been developed for improving the workability in producing foods using the flour composition, and the flavor and texture of foods using the flour composition, by devising milling methods and compositions when producing the flour composition.

[0003] For example, Patent Document 1 discloses a technology for producing wheat flour with excellent secondary processability by milling wheat grains from which the outermost part has been removed, preferably wheat grains in which the aleurone layer is inside or substantially outside the outermost part.

[0004] Furthermore, for example, Patent Document 2 discloses wheat flour that can be used to produce breads with excellent flavor and texture by milling hard wheat using a mortar mill to produce flour with an ash content of 1.0 mass% or less and containing 25 mass% to 80 mass% of a particle size fraction having a particle size of 125 μm or more and less than 200 μm.

[0005] Furthermore, for example, Patent Document 3 discloses flour that can be used to produce baked goods with excellent flavor and texture by containing 1.0 to 5.0 mass% raw germ powder in the flour and limiting the ash content of the flour to 1.00 mass% or less. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2005-13014 A [Patent Document 2] JP 2008-148601 A [Patent Document 3] JP 2008-17836 A Summary of the Invention [Problem to be solved by the invention]

[0007] As described above, various technologies have been developed to improve the workability during food production using a wheat flour composition and the flavor and texture of foods using the wheat flour composition. Generally, conventional wheat flour for bread and wheat flour for French bread (flour for hearthbread) have excellent workability but have the problem of weak flavor.

[0008] On the other hand, when wheat flour containing a large amount of the outer layer close to the bran, which contains a lot of the wheat flour aroma in order to enhance flavor (wheat flour with a high ash content), the dough becomes sticky and is difficult to work with.

[0009] Therefore, the main object of the present technology is to provide a flour composition that provides foods using the flour composition with good flavor and texture and has excellent workability during food production. [Means for solving the problem]

[0010] The inventors of the present application conducted intensive research into a wheat flour composition that improves the flavor and texture of foods using the wheat flour composition while also providing excellent workability during food production. As a result, they discovered that the protein content, ash content, and total amount of free amino acids are important, and have thus completed the present technology.

[0011] That is, in this technology, first, protein content: 10.5 to 12.8% by mass; Ash content: 0.55~0.90% by mass, Total free amino acids: 700mg / kg or more, The present invention provides a flour composition comprising: The wheat flour composition according to the present technology can contain 5 to 35% by mass of wheat flour made from ordinary wheat produced in Japan and having an ash content of 0.53% by mass or less. The flour composition according to the present technology can be used for bread or confectionery.

[0012] Next, in the present technology, a dough for bread or confectionery is provided using the flour composition according to the present technology. The present invention also provides breads or confectioneries using the wheat flour composition according to the present technology or the dough for breads or confectioneries according to the present technology.

[0013] The present technology further provides a method for enhancing dairy flavor, comprising a step of producing food using the flour composition of the present technology or the dough for bread or confectionery of the present technology. Effect of the Invention

[0014] According to the present technology, it is possible to provide a flour composition that gives foods using the flour composition good flavor and texture and has excellent workability during food production. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0015] A preferred embodiment for carrying out the present invention will be described below. Note that the embodiment described below is an example of a typical embodiment of the present invention, and the scope of the present invention is not to be interpreted narrowly by this embodiment.

[0016] <Wheat flour composition> The wheat flour composition according to the present technology is characterized by having a protein content of 10.5 to 12.8% by mass, an ash content of 0.55 to 0.90% by mass, and a total amount of free amino acids of 700 mg / kg or more.

[0017] By setting the protein content, ash content, and total amount of free amino acids in the wheat flour composition within the above ranges, the wheat flour flavor of the food product using the wheat flour composition can be enriched, and the milk flavor of the food product using the wheat flour composition can be enhanced.

[0018] In addition, by setting the protein content, ash content, and total amount of free amino acids in the wheat flour composition within the above ranges, it is possible to impart firmness to foods using the wheat flour composition or to improve the firmness of foods using the wheat flour composition.

[0019] Furthermore, by setting the protein content, ash content, and total amount of free amino acids in the wheat flour composition within the above ranges, workability during food production can be improved.

[0020] The type of wheat used as the raw material is not particularly limited, and ordinary wheat, durum wheat, club wheat, spelt wheat, etc. can be used alone or in combination as appropriate. Wheat may be produced in North America, France, Australia, Japan, etc., either alone or in combination of two or more types.

[0021] The effects of the present technology can be achieved as long as the protein content of the wheat flour composition according to the present technology is within the range of 10.5 to 12.8% by mass, but the protein content is preferably 10.7 to 12.5% ​​by mass, and more preferably 11.0 to 12.0% by mass.

[0022] The method for measuring the protein content in this technology is not limited, and can be measured using a general measurement method. For example, it can be measured by the Kjeldahl method, and can be analyzed using the Kjeldahl automatic distillation, titration, and calculation device "Super Kel 1500" (manufactured by Actac) (nitrogen-protein conversion factor: 5.70).

[0023] The effects of the present technology can be achieved as long as the ash content of the wheat flour composition according to the present technology is within the range of 0.55 to 0.90% by mass, but the ash content is preferably 0.57 to 0.80% by mass, and more preferably 0.62 to 0.70% by mass.

[0024] In the present technique, the ash content can be measured using a direct ashing method, specifically, the wheat flour composition is ashed at 700° C. for 30 to 45 minutes according to the method described in AACC Method 08-02.

[0025] The total amount of free amino acids in the wheat flour composition according to the present invention is 700mg / kg or more, and is preferably 750mg / kg or more, more preferably 800mg / kg or more. The upper limit is not particularly limited, but is preferably 2000mg / kg or less, more preferably 1500mg / kg or less, and even more preferably 1200mg / kg or less.

[0026] In the present technology, the total amount of free amino acids is a value measured by high performance liquid chromatography.

[0027] The wheat flour composition according to the present technology preferably contains 5 to 35% by mass of wheat flour made from Japanese ordinary wheat and having an ash content of 0.53% by mass or less. By using Japanese ordinary wheat as the raw material and containing 5% by mass or more of wheat flour made from Japanese ordinary wheat and having an ash content of 0.53% by mass or less, the workability during food production using the wheat flour composition can be improved, and the crispness of the food made from the wheat flour composition can be improved. In addition, when using Japanese ordinary wheat as the raw material and containing wheat flour having an ash content of 0.53% by mass or less, the milk flavor of the food made from the wheat flour composition can be enhanced by setting the upper limit to 35% by mass or less.

[0028] The ash content of the wheat flour made from Japanese common wheat that can be used in the present technology may be 0.53% by mass or less, more preferably 0.50% by mass or less. The lower limit of the ash content is not particularly limited as long as it does not impair the effects of the present technology, but is more preferably 0.40% by mass or more, and even more preferably 0.45% by mass or more.

[0029] The brand of Japanese common wheat that can be used in the present technology is not particularly limited as long as it does not impair the effect of the present technology. For example, Kitahonami, Satonosora, Kitanokaori, Minaminokaori, Nishinokaori, Chikugo Izumi, Shiroganekomugi, Ayahikari, Haruyokoi, Yumechikara, Yumekaori, Tsurupikari, Sanuki no Yume, etc. can be mentioned. From the viewpoint of improving workability and texture, it is more preferable to use Kitahonami, Satonosora, Kitanokaori, Minaminokaori, Nishinokaori, Shiroganekomugi, and Sanuki no Yume.

[0030] <Method of producing wheat flour composition> The flour composition according to the present technology has a novel component, and the manufacturing method thereof is not limited. For example, the flour composition according to the present technology can be manufactured by freely selecting one or more general methods for manufacturing flour compositions so as to adjust the amount of the components to the above-mentioned amounts.

[0031] For example, the wheat flour composition according to the present technology having the aforementioned amounts of ingredients can be produced by freely selecting a method, such as removing all or at least a portion of the bran from whole wheat grains and then grinding them, or grinding whole wheat grains and then separating all or at least a portion of the bran.

[0032] The specific method of grinding wheat when producing the wheat flour composition according to the present technology is not particularly limited, and a general grinding method can be freely selected. For example, one or more of the following methods can be freely selected and used: roll grinding, airflow grinding (hammer mill, pin mill, etc.), grinding using a stone mill, etc.

[0033] <Dough for bread or confectionery, bread or confectionery> The use of the wheat flour composition according to the present technology is not particularly limited, and it can be used in various foods that can be produced using wheat flour. By using the wheat flour composition according to the present technology in foods, the wheat flour flavor of the foods can be enriched. In addition, the milk flavor of the foods can be enhanced. Furthermore, it is possible to impart a crispness to the foods or to improve the crispness of the foods. In addition, it is possible to improve the workability during food production. By utilizing such effects, the wheat flour composition according to the present technology can be suitably used in particular for breads and confectioneries.

[0034] For example, dough for bread or confectionery can be produced by freely selecting the wheat flour composition according to the present technology and one or more auxiliary ingredients commonly used in bread or confectionery. Examples of the secondary materials include cereal flours such as rye flour, barley flour, soy flour, oat flour, buckwheat flour, barnyard millet flour, foxtail millet flour, corn flour, and rice flour; starches (including processed starches); protein materials such as soy protein, wheat gluten, egg powder, and skim milk powder; fats and oils such as vegetable fats and oils, animal fats and oils, processed fats and oils, and powdered fats and oils; dietary fiber; carbohydrates such as starch hydrolysates, dextrin, glucose, sucrose, oligosaccharides, maltose, and sugar alcohols; inorganic salts such as salt and calcium carbonate; milk-derived components such as skim milk powder, whole milk powder, milk, butter, and yogurt; leavening agents such as baking powder; thickeners, emulsifiers, yeast, enzyme preparations, pH adjusters, sweeteners, spices, seasonings, colorants, and flavors. In this technology, it is particularly preferable to contain milk-derived components.

[0035] The dough using the wheat flour composition according to the present technology can be distributed in the form of dough. For example, it can be distributed in a chilled, frozen, or refrigerated state.

[0036] The type of bread in which the wheat flour composition or bread dough according to the present technology can be used is not particularly limited, but can be applied to various types of bread, such as hard breads such as French bread; loaf breads such as mountain-shaped loaf bread and square loaf bread; lean breads such as soft French bread, pizza, and focaccia, as well as breads formed into special shapes such as butter rolls and cornets; breads formed into a layered structure using fats and oils such as margarine or fillings such as croissants and Danish pastries; savory bread; yeast donuts; breads containing fillings such as jam bread, cream bread, and bean paste bread; breads covered with another dough such as melon bread; breads kneaded with chocolate chips, raisins, nuts, etc.; and breads coated with chocolate, etc.

[0037] Examples of breads that are likely to experience the dairy flavor enhancing effect of the wheat flour composition of the present technology include simple breads (French bread, soft French bread, sliced ​​bread, croissants, pizza, focaccia, etc.) that contain relatively little sugar and are not combined with custard cream, chocolate, jam, bean paste, etc.

[0038] The type of confectionery in which the wheat flour composition or confectionery dough according to the present technology can be used is not particularly limited, but can be applied to various types of confectionery such as scones, waffles, cookies, biscuits, sables, crackers, biscuits, sponge cakes, pancakes, dorayaki, butter cakes, castella cakes, Baumkuchen, muffins, cake donuts, choux puffs, and crepes.

[0039] <How to enhance dairy flavor> The method for enhancing a milk flavor according to the present technology is characterized by having a step of producing a food product using the wheat flour composition according to the present technology described above. The specific step of producing the food product is not particularly limited, and a general production method for the food product to be produced can be freely used.

[0040] For example, by using the wheat flour composition according to the present technology in bread dough and freely selecting a common bread-making method such as the straight method, sponge method, no-time method, aged noodle method, or tangzhong method depending on the type and purpose of bread, the milk flavor of the bread can be enhanced.

[0041] In addition, for example, by producing confectionery dough using the wheat flour composition according to the present technology and then subjecting the dough to a heating process such as baking, frying, or steaming, the confectionery can be produced by freely selecting a typical confectionery production method, thereby enhancing the milk flavor of the produced confectionery.

[0042] In addition, in the process of producing food in the method for enhancing milk flavor according to the present technology, a freezing process may be performed as necessary. For example, it is possible to freeze semi-processed foods such as dough for bread or confectionery to produce frozen semi-processed foods (frozen dough), store or distribute the frozen foods, and then heat or otherwise manufacture the foods. It is also possible to freeze the produced foods, store or distribute them, and then thaw or reheat them. EXAMPLES

[0043] The present invention will be described in more detail below with reference to examples. Note that the examples described below are representative examples of the present invention, and the scope of the present invention should not be construed as being narrowed by these examples.

[0044] <Experimental Example 1> In the experimental examples, the effects of wheat flour compositions of different compositions on the workability during production and the milk flavor and texture of the produced bread were examined. In Experimental Example 1, croissants were produced as an example of bread.

[0045] (1) Production of wheat flour composition Wheat flour was obtained by milling whole wheat grains produced in North America and / or Japan using a roll mill, or by removing the bran from the whole wheat grains and milling them using an impact mill. Wheat flour compositions having the composition shown in Table 1 below were prepared using these flours as is or by combining these flours.

[0046] (2) Bread manufacturing Croissants were produced using the ingredients shown in Table 1 below and according to the production process described below. [Manufacturing process] Mixing: (All-in) 6 minutes on low speed, 4 minutes on medium speed Baking temperature: 23~24℃ Floor time: 30 minutes Retard: 0℃, 2 to 18 hours Roll-in: Wrap sheet butter ("Hokkaido Yotsuba Sheet Butter" made by Yotsuba Dairy Co., Ltd.) in dough. Folding: 16 layers Rolled: 5mm thick Forming: Croissant forming Fabric weight: 55g Proofing: 28℃, 75%, 120 minutes Baking: Top heat 220℃, bottom heat 200℃, 14 minutes

[0047] (3) Evaluation The workability during production (stickiness), and the milk flavor and texture (crispyness) of the food after production were evaluated based on the following evaluation criteria.

[0048] [Workability] A panel of five members decided on a 9-point scale from 1 to 5 points in increments of 0.5 points, and the score was determined. 5. Non-sticky and very easy to work with 4. Non-sticky and easy to work with 3. It is slightly sticky, but does not affect workability. 2 Sticky and difficult to work with 1. Sticky and very difficult to work with

[0049] [Milk flavor] The average score of 10 panelists was used as the evaluation score. 5. Compared to Comparative Example 5, the milk flavor is very strong. 4. Stronger milk flavor than Comparative Example 5 3. Compared to Comparative Example 5, the milk flavor is slightly stronger. 2. Has the same milky flavor as Comparative Example 5 1. The milk flavor is weaker than that of Comparative Example 5.

[0050] [Texture: crispness] The average score of 10 panelists was used as the evaluation score. 5. Very light and has moderate hardness 4. Light texture and good taste 3. It has a slightly light texture. 2. The texture is a little heavy and poor quality. 1. Heavy, soft texture, poor quality

[0051] (4) Results The evaluation results are shown in Table 1 below. [Table 1]

[0052] (5) Discussion As shown in Table 1, Examples 1 to 6, which used wheat flour compositions with a protein content of 10.5 to 12.8 mass%, an ash content of 0.55 to 0.90 mass%, and a total amount of free amino acids of 700 mg / kg or more, showed good results in terms of workability, milk flavor, and texture.

[0053] On the other hand, Comparative Example 1, in which the protein content and the total amount of free amino acids are outside the above ranges, Comparative Example 2, in which the total amount of free amino acids is outside the above ranges, Comparative Example 3, which is a general whole wheat flour and the protein content and the ash content are outside the above ranges, Comparative Example 4, which is a protein content outside the above ranges, and Comparative Example 5, which is a general bread wheat flour and the ash content and the total amount of free amino acids are outside the above ranges, were inferior in evaluation of workability, milk flavor, and texture compared to Examples 1 to 6. Since no rule was found between the protein content, the ash content, and the total amount of free amino acids and each evaluation result, it is considered that the protein content, the ash content, and the total amount of free amino acids affect each effect in combination.

[0054] Comparing the Examples, Examples 2 to 5, which contain Japanese ordinary wheat as the raw material and wheat flour with an ash content of 0.53% or less by mass in a range of 5 to 35% by mass, were better evaluated for workability and texture than Example 6, which does not contain wheat flour with an ash content of 0.53% or less by mass. Also, Examples 2 to 5, which contain Japanese ordinary wheat as the raw material and wheat flour with an ash content of 0.53% or less by mass in a range of 5 to 35% by mass, were better evaluated for milk flavor than Example 1, which contains Japanese ordinary wheat as the raw material and wheat flour with an ash content of 0.53% or less by mass in a range of 5 to 35% by mass. From these results, it was found that by using Japanese ordinary wheat as the raw material and containing wheat flour with an ash content of 0.53% or less by mass in a range of 5 to 35% by mass, all of the effects of workability, milk flavor, and texture are improved.

[0055] <Experimental Example 2> In Experimental Example 2, French cheese was produced as an example of bread.

[0056] (1) Flour composition The wheat flour compositions of Example 4 and Comparative Example 5 prepared in Experimental Example 1 were used.

[0057] (2) Bread manufacturing Cheese French was produced using the ingredients shown in Table 2 below and the production process described below. [Manufacturing process] Mixing: 2 minutes on low speed (15 minutes on autolyse), 5 minutes on low speed, 1 minute on high speed Baking temperature: 22~23℃ Floor time: 90 minutes, punch, 90 minutes Divided weight: 50g Bench time: 20 minutes Forming: 20g of diced cheese ("Rolf D Process 8" made by Takara Ko Co., Ltd.) is stuffed inside Proofing: 28℃, 80%, 50 minutes Baking: Steam, top heat 245℃, bottom heat 235℃, 20 minutes

[0058] (3) Evaluation The evaluation was carried out in the same manner as in Experimental Example 1.

[0059] (4) Results The evaluation results are shown in Table 2 below. [Table 2]

[0060] (5) Discussion As shown in Table 2, Example 7, which used a wheat flour composition having a protein content of 10.5 to 12.8 mass%, an ash content of 0.55 to 0.90 mass%, and a total amount of free amino acids within the ranges of 700 mg / kg or more, showed better results in terms of workability, milk flavor, and texture than Comparative Example 6, in which the ash content and total amount of free amino acids were outside the above ranges.

[0061] <Experimental Example 3> In Experimental Example 3, scones were produced as an example of confectionery.

[0062] (1) Flour composition The wheat flour compositions of Example 4 and Comparative Example 5 prepared in Experimental Example 1 were used.

[0063] (2) Confectionery manufacturing Scones were produced using the ingredients shown in Table 3 below and the manufacturing process described below. [Manufacturing process] Mixing: Minced Baking temperature: 20~23℃ Refrigeration: Press the dough and refrigerate for 1 hour. Split weight: 60g Forming: Roll out the dough to a thickness of 13 mm, shape it into a 6 cm round cutter, and coat with egg. Baking: Top heat 190℃, bottom heat 190℃, 20 minutes

[0064] (3) Evaluation The evaluation was carried out in the same manner as in Experimental Example 1.

[0065] (4) Results The evaluation results are shown in Table 3 below. [Table 3]

[0066] (5) Discussion As shown in Table 3, Example 8, which used a wheat flour composition having a protein content of 10.5 to 12.8 mass%, an ash content of 0.55 to 0.90 mass%, and a total amount of free amino acids within the ranges of 700 mg / kg or more, showed better results in terms of workability, milk flavor, and texture than Comparative Example 7, in which the ash content and total amount of free amino acids were outside the above ranges.

Claims

1. Protein content: 10.5 to 12.8% by mass, Ash content: 0.55-0.90% by mass, Total amount of free amino acids: 700 mg / kg or more, and The wheat flour composition for bread or confectionery contains 5 to 35% by mass of wheat flour made from ordinary wheat produced in Japan and having an ash content of 0.53% by mass or less.

2. A dough for bread or confectionery using the flour composition according to claim 1.

3. 3. Bread or confectionery made using the flour composition according to claim 1 or the dough according to claim 2.

4. A wheat flour composition for bread or confectionery, having a protein content of 10.5 to 12.8% by mass, an ash content of 0.55 to 0.90% by mass, and a total amount of free amino acids of 700 mg / kg or more; The flour composition according to claim 1, or A wheat flour composition for bread or confectionery, having a protein content of 10.5 to 12.8% by mass, an ash content of 0.55 to 0.90% by mass, and a total amount of free amino acids of 700 mg / kg or more, or a method for enhancing the milk flavor of bread or confectionery, comprising a step of producing bread or confectionery using dough for bread or confectionery that uses the wheat flour composition according to claim 1.

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