CN117136011A - Manufacturing method of α-gelatinized cereal flour - Google Patents

Abstract

The method for producing the alpha-cereal flour comprises a step of heating and drying a slurry containing 100 parts by mass of cereal flour and 500 to 1500 parts by mass of water in a drum dryer. The cereal flour preferably comprises wheat flour. The cereal flour preferably contains 1 or more selected from low amylose wheat flour and waxy cereal flours. The temperature of the heating section of the drum dryer is preferably 100 to 150 ℃. The method for producing a processed food of the present invention is characterized by using the gelatinized cereal flour produced by the above production method as a raw material.

Description

Method for producing alpha-grain powder

Technical Field

The present invention relates to an gelatinized cereal flour which can be used as a raw material for foods.

Background

The gelatinized flour is obtained by heating flour such as wheat flour in the presence of moisture to gelatinize (gelatinize) starch contained in the flour, and is widely used for food applications, industrial applications, and the like. As a method for producing the gelatinized flour, conventionally known are a method of drying a slurry containing flour by a spray dryer, a drum dryer, or the like, a method of adding water to flour and kneading the flour with an extruder while heating the flour, a method of heating and humidifying the flour by superheated steam in a container containing the flour, and the like.

Patent document 1 describes, as a method for producing corn flour excellent in drying suitability and water dispersibility in a drum dryer, a method comprising a step of drying a substance obtained by mixing high amylose starch with an α -amylase-treated corn steep liquor with a drum dryer, and in addition, regarding the drying treatment with the drum dryer, it describes that the surface temperature of the drum dryer is set to 100 to 180 ℃ and the drying time is set to 2 to 240 seconds, but the water addition amount to the object to be dried (mixture of corn steep liquor and high amylose starch) is not specifically described. Patent document 2 describes, as a food-use gelatinized modified starch capable of imparting a good taste to a food containing wheat flour, a substance obtained by subjecting a starch-wheat flour mixture obtained by blending wheat flour with starch to a gelatinization treatment with a tumble dryer, and, regarding the gelatinization treatment with the tumble dryer, it is described that the concentration of the starch-wheat flour mixture in an aqueous suspension dropped in a heating section of the tumble dryer is set to 30 to 50 mass%. Patent document 3 describes a wheat flour for bread which can produce a bread having a good taste and flavor and being aged slowly, and a material obtained by drying a material obtained by mixing raw wheat flour with 1 to 3 times of water with a tumble dryer as an alpha-forming wheat flour used for the wheat flour for bread.

Prior art literature

Patent literature

Patent document 1: japanese patent laid-open publication No. 2019-198243

Patent document 2: japanese patent laid-open No. 2007-169442

Patent document 3: japanese patent application laid-open No. 2004-129607

Disclosure of Invention

In foods containing more starch, retrogradation of starch is a problem. For example, in baked foods mainly composed of wheat flour, aging of starch in the wheat flour progresses, and as a result, there is a problem that taste and mouthfeel such as wet soft foods having good taste and mouthfeel immediately after production become dry and hard after storage for a certain period of time deteriorate. The gelatinized cereal flour which can produce a secondary processed product having excellent aging resistance of starch and excellent taste and mouthfeel not only immediately after production but also after storage after production has not been provided yet.

The present invention addresses the problem of providing an alpha grain powder which enables the production of a secondary processed product having a good taste and a good resistance to deterioration with time.

The present inventors have made various studies on a technique for improving the aging resistance of starch, and as a result, have found that: the above problems can be solved by preparing a slurry in which a relatively large amount of water of 500 parts by mass or more is added to 100 parts by mass of the cereal flour, and drying the slurry by a drum dryer to obtain an gelatinized cereal flour having excellent aging resistance of starch. Although a method for producing an alpha-grain powder using a drum dryer is also described in patent documents 1 to 3 and is known in the past, in those cases, the amount of water added to the raw grain powder is usually about 300 parts by mass at most with respect to 100 parts by mass of the grain powder, and it is not known that the aging resistance of starch can be improved by setting the amount to 500 parts by mass or more.

The present invention has been made based on the above-described findings, and is a method for producing an alpha-grain powder, which comprises a step of heating and drying a slurry containing 100 parts by mass of grain powder and 500 to 1500 parts by mass of water in a tumble dryer.

The present invention also provides a method for producing a processed food, which uses the above-described gelatinized cereal flour produced by the production method of the present invention as a raw material.

Drawings

Fig. 1 (a) to 1 (h) are schematic views each showing an example of a drum dryer that can be used in the method for producing the gelatinized cereal flour of the present invention.

Detailed Description

The method for producing an alpha-grain powder of the present invention comprises a step of preparing a slurry containing grain powder and water (slurry preparation step) and a step of heating and drying the slurry (slurry drying step). By the slurry drying process, the starch contained in the cereal flour in the slurry is alphaized, and the target alphaized cereal flour is obtained.

The cereal flour used in the slurry preparation step may be any cereal flour containing starch, and may be of a non-glutinous nature or a waxy nature regardless of the amylose content. The "cereal flour" herein includes not only those containing the endosperm part as the main component (such as wheat flour) among the main 3 components (such as endosperm part, husk part and embryo part) constituting the caryopsis of grains, but also those containing the husk part and/or embryo part, such as whole grain flour (whole grain flour of wheat in the case of wheat). Specific examples of the cereal flour include wheat flour, rice flour, buckwheat flour, rye flour, and soybean flour. Examples of the wheat flour include strong flour, medium flour, thin flour, durum flour and durum semolina. In the present invention, 1 kind of cereal flour may be used as a raw material of the alpha cereal flour, or 2 or more kinds of cereal flour may be used in combination.

The cereal flour used in the slurry preparation step preferably contains wheat flour. By using wheat flour as a raw material of the gelatinized cereal flour, a wheat-like flavor can be more reliably imparted to secondary processed products such as baked foods and noodles than when starch is used.

The cereal flour used in the slurry preparation step preferably contains 1 or more selected from low-amylose wheat flour and waxy cereal flours. By using low amylose wheat flour or waxy cereal flour as a raw material for the alpha cereal flour, the predetermined effect of the present invention can be more reliably exhibited. The "low amylose wheat flour" as used herein refers to wheat flour derived from wheat in which any two or all of the 3 amylose synthesis genes Wx-A1, wx-B1 and Wx-D1 are deficient in expression, and the "waxy wheat flour" refers to wheat flour derived from grains other than wheat in which starch is substantially composed of almost exclusively amylopectin and in which amylose synthesis genes are deficient in expression.

The low amylose wheat flour can be obtained, for example, by milling cereal caryopsis of "Tsurupikari", "chikugoizu", "Nebarigoshi", "nisihonami" (each of which lacks 2 of the above 3 amylose synthesis genes) and "Mochi Hime" (each of which lacks all of the above 3 amylose synthesis genes), which are wheat varieties produced in japan.

The cereal flour used in the slurry preparation step is typically raw cereal flour that has not been subjected to pretreatment such as heating, but cereal flour subjected to pretreatment may be used. Examples of the pretreatment include a treatment of adding various kinds of modifier to the flour. The modifier for the cereal flour is an agent capable of modifying the cereal flour to have desired properties, and examples thereof include an enzyme, an acid or alkali agent, an emulsifier, a catalyst, a saccharide, an amino acid, a peptide, a thickening polysaccharide, and other thickening agents. Examples of the enzyme include amylase and protease that breaks down proteins contained in cereal flour.

In the slurry preparation step, 500 to 1500 parts by mass of water is added to 100 parts by mass of the cereal flour to prepare a slurry. By adding such a relatively large amount of water to the grain-containing slurry, the side chains of the starch contained in the grain powder are easily opened in the subsequent drying step of the slurry, and as a result, it is presumed that the aging resistance and viscoelasticity to the starch are improved, and the like, and the effect superior to that of the conventional method can be exhibited. If the amount of water to be added is less than 500 parts by mass per 100 parts by mass of the cereal flour, the predetermined effect of the present invention will not be exhibited, and if it exceeds 1500 parts by mass, a lot of time and energy will be required for obtaining solid materials in the slurry drying step in the subsequent step, which may lead to an increase in production cost and a decrease in production efficiency. The water content is preferably 600 to 1500 parts by mass, more preferably 800 to 1500 parts by mass, per 100 parts by mass of the cereal flour.

The slurry prepared in the slurry preparation step typically contains only the cereal flour and water as a solvent, but may contain components other than the above components as needed, for example, a cereal flour modifier usable in the pretreatment of the cereal flour. In this case, 1) the flour modifier which is the same as or different from the flour modifier may be contained in the slurry containing the flour pretreated with the flour modifier, or 2) the flour modifier may be contained in the slurry containing the unprocessed flour. In the slurry containing the grain modifier, when a reaction related to the grain modifier such as an enzyme reaction occurs, the reaction may be completed before the slurry is supplied to the subsequent drying step, or may occur during the execution of the drying step.

The slurry prepared in the slurry preparation step may be heated and dried in the slurry drying step using a drum dryer. In fig. 1, there are shown examples of a number of tumble dryers that can be used in the present invention. Fig. 1 (a) to 1 (f) are of a single drum type, fig. 1 (g) is of a double drum type, and fig. 1 (h) is of a double drum type. In fig. 1 (a) to 1 (f), the feeding methods of the objects to be dried (slurry) to the drum are different from each other, fig. 1 (a) is a splash type feeding method, fig. 1 (b) is a dipping feeding method, fig. 1 (c) is a lower roller transfer method, fig. 1 (d) is an upper roller feeding method, fig. 1 (e) is a side roller feeding method, and fig. 1 (f) is a multi-roller feeding method. In addition, there are a spray method of supplying slurry to the outer peripheral surface of the drum by spray mist. In addition, there are normal pressure type and vacuum type drum dryers depending on the operating pressure. Any of the above modes can be used in the present invention, but the basic configuration (mode) is preferably fig. 1 (d), 1 (e), 1 (f) and 1 (g), and the operating pressure is preferably a normal pressure.

As shown in fig. 1, a drum dryer typically includes 1 or more cylindrical drums 1 rotatably supported around a rotation shaft, scrapers 2 disposed on an outer peripheral surface 1a of the drum 1 so as to face each other and scraping solids of a slurry S (objects to be dried) formed on the outer peripheral surface 1a, and a receiver 3 receiving the solids scraped by the scrapers 2, wherein the outer peripheral surface 1a functions as a heating section that contacts the slurry S and heats the slurry S. The slurry is heated and dried by the drum dryer having such a structure, and the outer peripheral surface 1a is heated by introducing a heat medium such as steam into the drum 1, and the slurry S is supplied to the rotating and heated outer peripheral surface 1 a. The slurry S dries in the rotation of the drum 1 to form a thin layer which is scraped by the doctor blade 2 and recovered to the inside of the receptacle 3. The recovered solid is the alpha grain powder of the object.

The heating conditions in the slurry drying step are different depending on the configuration of the drum dryer to be used, the state of the object to be dried, and the like, but from the viewpoint of more reliably exhibiting the predetermined effect of the present invention, the temperature of the heating portion of the drum dryer (the temperature of the outer peripheral surface of the drum) is preferably 100 to 150 ℃, more preferably 100 to 120 ℃, and even more preferably 100 to 115 ℃. In the present invention, as described above, it is presumed that adding 500 parts by mass or more of water to 100 parts by mass of the cereal flour makes it possible to easily open the side chains of starch contained in the cereal flour, and further to improve the aging resistance and viscoelasticity of starch, and that the heat-drying of the water-added slurry in the heating section of the drum dryer having a surface temperature set in the above-mentioned preferable range can suppress damage of the open side chains of starch due to heat, and can produce high-quality gelatinized cereal flour.

In the slurry drying step, the heating and drying of the slurry is preferably performed under the condition that the water content (target water content) of the solid matter (gelatinized cereal flour) of the slurry obtained in the slurry drying step is 15 mass% or less, more preferably 5 to 15 mass%, still more preferably 5 to 12 mass%, still more preferably 5 to 10 mass%, from the viewpoint of more reliably exhibiting the predetermined effect of the present invention.

In general, in a drum dryer, if the temperature of a heating portion (the temperature of the outer peripheral surface of the drum) and the water content (target water content) of an object to be dried after drying are determined, the amount of the object to be dried supplied to the heating portion and the rotation speed of the drum dryer (the contact time between the heating portion and the object to be dried) are naturally determined. Therefore, by adjusting the temperature of the heating unit and the target water content, the degree of drying of the slurry, which is the object to be dried, can be adjusted.

The solid material of the slurry obtained through the slurry drying step may be used as it is as the gelatinized cereal flour, or may be pulverized to form powder. As the pulverization of the solid material, a household pulverizer such as a cobble mill or a juicer can be used; industrial crushers such as hammer mills, pin mills, jet mills and the like are carried out according to a conventional method, and the solid matter is crushed until the desired particle size is obtained.

The degree of gelatinization (degree of gelatinization) of the gelatinized cereal flour produced by the production method of the present invention may be preferably 90% or more, more preferably 95% or more. By blending the above-mentioned high-alpha-content alpha-grain powder into a food, the taste and mouthfeel of the food can be greatly improved, and further, the food can be imparted with aging resistance. In the present specification, the degree of α refers to the degree of α measured by the BAP method (β -amylase/pullulanase method). The measurement of the degree of αion by the BAP method can be carried out as described below according to the report (J.J.Chem.32 (9), 653-659, 1981).

[ method for measuring the degree of alpha-formation by the beta-amylase/pullulanase method ]

(A) Reagent(s)

The reagents used are as follows.

1) 0.8M acetic acid-sodium acetate buffer

2) 10N sodium hydroxide solution

3) 2N acetic acid solution

4) Enzyme solution: a solution of 0.017g of beta-amylase (Nagase chemtex Co., # 1500S) and 0.17g of pullulanase (Litsea chemical laboratory, no. 31001) in 100mL of the above-mentioned 0.8M acetic acid-sodium acetate buffer was prepared.

5) Inactivating enzyme solution: the enzyme solution was boiled for 10 minutes to prepare a solution.

6) Somoji reagent and Nalson reagent (reagent for measuring reducing sugar)

(B) Measurement method

B-1) pulverizing the sample (alpha grain powder) with a homogenizer to obtain 100 mesh or less. 0.08-0.10 g of the crushed sample grain powder is taken in a glass homogenizer.

B-2) 8.0mL of desalted water was added to the content of the glass homogenizer, and the glass homogenizer was moved up and down 10 to 20 times to disperse the content, thereby obtaining a dispersion.

B-3) 2mL of the dispersion of B-2) were taken in two 25 mL-volume graduated tubes, one of which was fixed in volume with 0.8M acetic acid-sodium acetate buffer, and the test zone was prepared.

B-4) to the other of the two, 0.2mL of 10N sodium hydroxide solution was added, and the reaction was carried out at 50℃for 3 to 5 minutes, whereby the dispersion of the B-2) was completely gelatinized. Then, 1.0mL of a 2N acetic acid solution was added to the other 1 roots, the pH was adjusted to around 6.0, and the volume was fixed with a 0.8M acetic acid-sodium acetate buffer to prepare a pasting region.

B-5) taking 0.4mL of the test solutions of the test zone and the gelatinization zone prepared in the above B-3) and B-4), respectively, adding 0.1mL of an enzyme solution, and performing an enzyme reaction at 40 ℃ for 30 minutes to obtain a reaction finished solution. Meanwhile, as a blank, 0.1mL of an inactive enzyme solution was added in place of the enzyme solution for preparation. The reaction solution was stirred at times during the course of the reaction, and the enzyme reaction was carried out.

B-6) to each of the above-mentioned reaction completed solution and blank 0.5mL of each of which was added 0.5mL of the somogel reagent, and the mixture was boiled in a boiling bath for 15 minutes. After boiling, the mixture was cooled in running water for 5 minutes, and then 1.0mL of Nalson's reagent was added thereto and stirred, followed by leaving the mixture for 15 minutes.

B-7) then, 8.00mL of desalted water was added to each of the above-mentioned reaction-completed solution and the blank, followed by stirring, and the absorbance at 500nm was measured.

(C) Calculation of the degree of alpha formation

The degree of αification was calculated using the following formula.

Degree of gelatinization (%) = { (decomposition rate of test solution)/(decomposition rate of completely gelatinized test solution) } ×100

＝{(A-a)/(A’-a’)}×100

In the foregoing formulae, A, A ', a and a' are as follows.

Absorbance of a=test zone

Absorbance of a' =pasting region

absorbance of a = blank of test zone

absorbance of blank of a' =pasting region

The gelatinized cereal flour produced by the production method of the present invention can be used for producing processed foods. When the above-mentioned gelatinized cereal flour is used for producing a processed food, the taste and the texture of the processed food and the aging resistance of starch can be expected to be improved, and when the processed food is an instant noodle, the rehydration can also be expected to be improved. The "processed food" as referred to herein is a secondary processed food produced by using cereal flour as a raw material, and includes refrigerated or frozen food. Examples of the processed food include baked food; pasta such as dark winter noodles, fine dried noodles, cold noodles, chinese noodles, pasta and instant noodles (including non-fried noodles); dumpling wrapper, steamed wheat wrapper, spring roll wrapper and other wrapper; fried foods such as tempura, dry fried foods, longtan fried and fried pie; a hot snack such as a miscellaneous-sample pancake, an octopus-baked, a miscellaneous-sample pancake, etc.; instant soup and other powder food. Specific examples of the baked food include breads; pizza class; cake; japanese western-style snacks such as waffles, puff, biscuits, baked steamed bread and the like; fried snack such as doughnuts. Examples of the breads include main bread (e.g., rolls, white bread, black bread, french bread, dry bread, spindle bread, croissants, etc.), cooked bread, and snack bread. Examples of the cake include sponge cake, cream cake, cake roll, hot cake, patties, annual ring cake, pound cake, cheesecake, snack cake, muffin, cake bar, cookie, and pancake.

The gelatinized cereal flour produced by the production method of the present invention is particularly suitable for the production of baked goods, noodles, and hot desserts. When the above-mentioned gelatinized cereal flour is used for baked foods, the effect of improving aging resistance while imparting a preferable moist feeling to the taste can be exhibited, and when it is used for noodles, the effect of imparting a preferable viscoelasticity to the taste can be exhibited. In addition, when the above-mentioned gelatinized cereal flour is used for hot desserts, the following effects can be exhibited: needless to say, the hot center type can maintain a preferable taste (for example, a soft feel in the case of a tortilla or a thick paste feel in the case of an octopus) immediately after production even after the lapse of time after production or after cold storage or freezing storage after production, and can exert an effect of improving the shape retention of the octopus.

The method for producing a processed food using the above-mentioned gelatinized cereal flour as a raw material may be a known method as a method for producing the processed food. For example, a method for producing baked food typically has the steps of: and a step of adding water to the raw material powder containing the above-mentioned gelatinized cereal flour to prepare a dough, fermenting the dough as needed, and baking the dough. The method for producing a noodle typically includes the steps of: and a step of adding water to the raw material powder containing the above-mentioned gelatinized cereal flour to prepare a dough, shaping the dough into a predetermined shape such as a noodle line shape, and optionally drying the shaped dough. The "raw material powder" as used herein refers to a raw material of powder at normal temperature and pressure, and typically includes cereal flour (including the above-mentioned alpha cereal flour) and starch (these may also be collectively referred to as "cereal flour"), vegetable proteins such as wheat proteins, and the like, and does not contain side raw materials such as salt, granulated sugar, fermented flour, fat and the like. The term "starch" as used herein means "pure starch" isolated from plants such as wheat, and is distinguished from starch inherent in cereal flour, unless otherwise specified.

The proportion of the total mass of the raw material powder (hereinafter, also referred to as "the proportion of the converted cereal powder") to the total mass of the raw material powder may be appropriately adjusted according to the type of processed food or the like, and is not particularly limited, but is preferably 0.5 to 50% by mass, more preferably 2 to 30% by mass, and even more preferably 5 to 20% by mass, for example, in the case of producing baked foods or noodles.

Examples

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.

[ examples 1 to 16, comparative examples 1 to 4 ]

Raw wheat flour or whole wheat flour is used as the raw cereal flour, and a predetermined amount of water is added to the raw cereal flour to prepare a slurry. The slurry was dried by heating with a drum dryer (manufactured by Katsuragi corporation) to obtain a solid material, and the solid material was pulverized with a pulverizer (manufactured by Retsch corporation, ultracentrifuge pulverizer ZM 200) to produce an gelatinized cereal flour (gelatinized wheat flour or gelatinized wheat whole flour) having a water content of 8 mass%.

[ comparative examples 1 to 3 ]

Raw wheat flour or whole wheat flour is used as the raw cereal flour, 40 parts by mass of water is added to 100 parts by mass of the raw cereal flour to prepare a mixture, and the mixture is heated and dried by an extruder under the condition that the product temperature of the mixture is maintained at 95 ℃ for 3 minutes to obtain a solid product. The solid material was pulverized in the same manner as in the above example to produce an gelatinized cereal flour (gelatinized wheat flour or gelatinized wheat whole flour) having a water content of 8 mass%.

The wheat flour used as the raw cereal flour in the above examples, comparative examples and comparative examples was prepared by the following method. The caryopsis of the raw material wheat was pulverized by a pulverizer (Buhler Co., ltd., test mill), and the pulverized product was separated into 3 components of upper-stage flour, lower-stage flour and gluten, and raw material cereal flour was prepared so that 60 mass% of the total amount of the pulverized product was the upper-stage flour. In the case of the above-mentioned deficiency of the upper powder, the deficiency is filled with the above-mentioned lower powder.

As the above raw material wheat, "Kitahonami", "Satonosora", "Chikugoizumi" (japan, supra), "Western Red Spring (1 CW)" (canada) or "Western White (WW)" (U.S. product) was used. Of these 5 kinds of raw material wheat, only wheat flour derived from "Chikugoizumi" was the above low amylose wheat flour, and wheat flour derived from other wheat was non-low amylose wheat flour.

The whole wheat flour used as the raw starch in the examples, comparative examples and comparative examples was "Super Fine Soft" manufactured by Nikki Kagaku Co., ltd.

[ production example 1: manufacture of pancake

A raw flour containing 5 to 20% by mass of any one of the above-mentioned examples, comparative examples and comparative examples was prepared, and the remainder was wheat flour (flour "flow" manufactured by Nikki Co., ltd.). 100 parts by mass of the raw material powder and 25 parts by mass of granulated sugar. 5 parts by mass of baking powder, 10 parts by mass of salad oil, 30 parts by mass of whole egg, 50 parts by mass of milk and a proper amount of water are placed in a container, and these mixtures are manually stirred at a rotational speed of 120 times/min to prepare a pancake dough having a viscosity in the range of 5 to 10 Pa.S as measured at a product temperature of 25 ℃ by a B-type viscometer. The amount of water to be added is adjusted in such a manner that the viscosity of the pancake dough reaches the above range. After taking a fermentation time of 10 minutes after the preparation of the pancake dough, 55g of the dough was flowed onto a baking pan, one side of the dough was baked at 180 ℃ for 3 minutes, and then the dough was turned upside down and the opposite side was baked for 2 minutes, to manufacture a pancake.

[ production example 2: preparation of pancakes with added whole grain flour

A pancake containing whole wheat flour was produced in the same manner as in production example 1, except that whole wheat flour was used instead of the whole wheat flour in any of the above examples, comparative examples and comparative examples.

[ production example 3: bread making

Raw meal containing 10 mass% of any of the above-mentioned examples, comparative examples and comparative examples, and 90 mass% of strong flour (produced by Nikki Kagaku Co., ltd. "Camellia") was prepared. 100 parts by mass of the above-mentioned raw material powder, 4 parts by mass of butter, 6.8 parts by mass of granulated sugar, 2.4 parts by mass of skim milk, 2 parts by mass of table salt, and 1.1 parts by mass of dry yeast were placed in a household oven (trade name "SD-BM103" manufactured by Songshi Co., ltd.), and the "standard procedure" provided in the household oven was selected to manufacture bread.

[ production example 4: manufacture of cold-boiled black winter noodles

Raw material powders containing 10 mass% of any of the above-mentioned examples, comparative examples and comparative examples, 45 mass% of medium-strength flour (fumigated air made by Nisshinko powder Co., ltd.), 40 mass% of acetylated tapioca starch (Hakka, tokukukukuda Co., ltd.), and 5 mass% of wheat protein (A-gluG made by Glico nutritious food Co., ltd were prepared. To 100 parts by mass of the above-mentioned raw material powder, 3 parts by mass of water in which salt was dissolved was added in an appropriate amount, and the mixture was kneaded under reduced pressure of-90 kPa to prepare a dough for dough. Next, the dough for dough was rolled, and an upper thread having a thickness of 3mm was cut by a cutter (# 10 square knife). Then, the noodle strings were boiled with boiled water, then cooled with water, and 3 parts by mass of a bulking agent (SOYA-UP M3000 manufactured by Wako Co., ltd.) was uniformly adhered to 100 parts by mass of the cooled noodle strings with a nebulizer, to obtain a boiled and blackened noodle. The boiled black-bone noodles are stored in a refrigerating chamber with the temperature of 5 ℃ in a box for 24 hours, and the cold boiled black-bone noodles are manufactured.

[ evaluation of pancake and bread ]

The pancakes and breads produced were eaten by 10 panelists, and the mouthfeel was scored according to the following evaluation criteria. For 1 pancake or bread, 2 kinds of 1) immediately after production and 2) after cold storage for 1 day were prepared and evaluated, respectively. The above 1) was carried out after baking and leaving the mixture under an ambient temperature for 20 minutes. The step 2) is to remove the residual heat after baking, store the mixture in a refrigerating chamber with the temperature of 4 ℃ for 1 day, take out the mixture from the refrigerating chamber and place the mixture in a normal temperature environment for 20 minutes. The "1 day of cold storage" of 2) above is performed for the purpose of evaluating the resistance to the deterioration of the quality (the aging resistance of starch) of pancake and bread with time, and the "2) above is a sample of a so-called accelerated deterioration test for the purpose of promoting the deterioration thereof. The arithmetic mean of the scoring results by 10 panelists is shown in tables 1 and 2. The comparative examples of each example and comparative example in table 1 are comparative example 1, and the comparative example of each example in table 2 is comparative example 2.

< evaluation criterion of taste of pancake and bread >

5, the method comprises the following steps: is very moist and soft compared to the control.

4, the following steps: the wet and soft state was compared with the control.

3, the method comprises the following steps: slightly moist and soft compared to the control.

2, the method comprises the following steps: the same as the control example.

1, the method comprises the following steps: has a dry bar and hardness compared with the control.

[ evaluation of cold boiled Usnea section ]

The cold boiled black winter noodles stored in the refrigerating chamber were taken out from the refrigerating chamber, and were rapidly eaten by 10 panelists, and the taste was scored according to the following evaluation criteria. The arithmetic mean of the scoring results from 10 panelists is shown in table 1.

< evaluation criterion of taste of Cold boiled Ufara noodles >

5, the method comprises the following steps: the viscoelasticity was very excellent as compared with the comparative example.

4, the following steps: the viscoelastic properties are superior to those of the comparative examples.

3, the method comprises the following steps: the viscoelasticity was slightly superior to that of the comparative example.

2, the method comprises the following steps: the same as the control example.

1, the method comprises the following steps: the viscoelasticity was inferior to that of the comparative example.

[ evaluation of pancakes with Whole grain flour added ]

The prepared pancakes added with the whole grain flour were baked, after the residual heat was removed, stored in a refrigerator having an in-box temperature of 4 ℃ for 1 day, taken out of the refrigerator, left in a room temperature environment for 20 minutes, cut into appropriate sizes, and then eaten by 10 panelists, the taste was scored according to the above < evaluation criterion of the taste of pancakes and breads >, and the flavor was scored according to the following evaluation criterion. The arithmetic mean of the scoring results from 10 panelists is shown in table 3. The comparative example of each example and comparative example in table 3 is comparative example 3.

< evaluation criterion of flavor of pancakes containing Whole-grain flour >

5, the method comprises the following steps: gluten smell was very weak compared to the control.

4, the following steps: gluten smell and astringency were weak compared to the control.

3, the method comprises the following steps: gluten smell was slightly weaker than control.

2, the method comprises the following steps: the same as the control example.

1, the method comprises the following steps: gluten smell and astringency were strong compared to the control.

As shown in table 1, since each example used a slurry prepared by adding 500 parts by mass or more of water to 100 parts by mass of the raw cereal flour and the slurry was subjected to a step of heat-drying by a drum dryer to produce the gelatinized cereal flour, the processed foods (pancakes, breads, and winter noodles) were superior in taste to the comparative examples and comparative examples which did not satisfy the above, and further, since the substances stored under refrigeration for 1 day were evaluated highly, it was found that the starch was also superior in aging resistance and the quality degradation with time was suppressed.

As shown in table 2, example 12, in which low-amylose wheat flour was used as the raw material cereal flour for the alpha cereal flour, was superior in taste and aging resistance of starch to other examples, in which low-amylose wheat flour was not used.

TABLE 3 Table 3

Injection) dryer A is a tumble dryer and dryer B is an extruder

As shown in table 3, since each example used a slurry prepared by adding 500 parts by mass or more of water to 100 parts by mass of the raw cereal flour and the slurry was subjected to a step of heat-drying by a tumble dryer to produce an alpha cereal flour, the processed food (pancake) had a better taste and starch aging resistance than the comparative examples and comparative examples that did not satisfy the above, and the use of wheat whole grain flour as the raw cereal flour had sufficiently reduced unpleasant gluten odor and astringency.

Industrial applicability

According to the present invention, it is possible to provide a gelatinized cereal flour which can produce a secondary processed product having a good taste and a good resistance to deterioration with time.

More specifically, for example, when the gelatinized cereal flour provided by the present invention is used for producing baked foods, baked foods having a soft and soft texture, a moist texture, and a chewy texture can be obtained, and when the gelatinized cereal flour is used for producing noodles, noodles excellent in viscoelasticity and good in taste can be obtained, and in any case, good taste and texture can be maintained over a long period of time. In addition, when the gelatinized cereal flour provided by the present invention is an gelatinized whole grain flour using a whole grain flour as a raw material, a secondary processed product can be produced in which the peculiar smell and astringency attributable to the gluten in the whole grain flour are reduced and the above excellent effects can be exhibited.

Claims (5)

1. A process for producing an alpha-grain powder, which comprises a step of heating and drying a slurry containing 100 parts by mass of grain powder and 500 to 1500 parts by mass of water in a drum dryer.

2. The method for producing an alpha-blending cereal flour according to claim 1, wherein the cereal flour comprises wheat flour.

3. The method for producing an alpha-ized cereal flour according to claim 1 or 2, wherein the cereal flour contains 1 or more selected from the group consisting of low-amylose wheat flour and waxy cereal flour.

4. A method of producing an alphaized cereal flour according to any one of claims 1 to 3, wherein the temperature of the heating section of the drum dryer is 100 to 150 ℃.

5. A method for producing a processed food, which uses the gelatinized cereal flour produced by the production method according to any one of claims 1 to 4 as a raw material.