JPH0636725B2 - Modified flour production method - Google Patents
Modified flour production methodInfo
- Publication number
- JPH0636725B2 JPH0636725B2 JP61024447A JP2444786A JPH0636725B2 JP H0636725 B2 JPH0636725 B2 JP H0636725B2 JP 61024447 A JP61024447 A JP 61024447A JP 2444786 A JP2444786 A JP 2444786A JP H0636725 B2 JPH0636725 B2 JP H0636725B2
- Authority
- JP
- Japan
- Prior art keywords
- carbon dioxide
- wheat flour
- dioxide gas
- ethanol
- flour
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000013312 flour Nutrition 0.000 title claims description 29
- 238000004519 manufacturing process Methods 0.000 title claims description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 46
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 30
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 23
- 239000001569 carbon dioxide Substances 0.000 claims description 23
- 241000209140 Triticum Species 0.000 claims description 20
- 235000021307 Triticum Nutrition 0.000 claims description 20
- 239000007788 liquid Substances 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 13
- 239000007789 gas Substances 0.000 description 19
- 238000000605 extraction Methods 0.000 description 16
- 238000000034 method Methods 0.000 description 8
- 238000010438 heat treatment Methods 0.000 description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- 108010068370 Glutens Proteins 0.000 description 3
- 235000021312 gluten Nutrition 0.000 description 3
- 235000018102 proteins Nutrition 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 238000007796 conventional method Methods 0.000 description 2
- 230000000704 physical effect Effects 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- WZFUQSJFWNHZHM-UHFFFAOYSA-N 2-[4-[2-(2,3-dihydro-1H-inden-2-ylamino)pyrimidin-5-yl]piperazin-1-yl]-1-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethanone Chemical compound C1C(CC2=CC=CC=C12)NC1=NC=C(C=N1)N1CCN(CC1)CC(=O)N1CC2=C(CC1)NN=N2 WZFUQSJFWNHZHM-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000013256 coordination polymer Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000009792 diffusion process Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000019645 odor Nutrition 0.000 description 1
- 239000011088 parchment paper Substances 0.000 description 1
- 238000001814 protein method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
Landscapes
- Cereal-Derived Products (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Description
【発明の詳細な説明】 〔産業上の利用分野〕 本発明は改質小麦粉の製造法、更に詳細には、天ぷらや
ケーキ類等の二次加工適性に優れた改質小麦粉の製造法
に関する。TECHNICAL FIELD The present invention relates to a method for producing modified wheat flour, and more specifically to a method for producing modified wheat flour having excellent secondary processing suitability such as tempura and cakes.
従来、天ぷらやケーキ類等の二次加工適性に優れた小麦
粉を得る方法としては、例えば、小麦粉を熱処理して小
麦粉中の蛋白質を変性させる方法、あるいは小麦粉を長
期間保管して酸化させ蛋白質を変性させる方法等が知ら
れている。そして、これら従来法は、蛋白質（グルテ
ン）を変性させて、その結合力をなくし、上記適性を高
めんとするものである。Conventionally, as a method of obtaining flour excellent in secondary processing suitability such as tempura and cakes, for example, a method of heat treating the flour to denature the protein in the flour, or storing the flour for a long time to oxidize the protein Methods for denaturing are known. Then, these conventional methods are for denaturing a protein (gluten) to eliminate its binding force and enhance the above-mentioned suitability.
しかしながら、前記の従来法では、熱処理のコントロー
ルが難かしく、未変性部分や焦げの部分ができたり、数
ケ月という長期間保管するため、時間がかかりすぎて大
量に処理できないという問題点があつた。However, in the above-mentioned conventional method, it is difficult to control the heat treatment, and there are problems that an unmodified portion and a charred portion are formed, or it is stored for a long period of several months, so that it takes too much time to process a large amount. .
斯かる実状において、本発明者は上記欠点を克服せんと
鋭意研究を行つた結果、エントレナー（entrainer）と
してのエタノールを含む液状または超臨界状態の炭酸ガ
スを用いて、小麦粉を抽出処理すれば、二次加工適性の
優れた改質小麦粉が得られることを見出し、本発明を完
成した。In such an actual situation, the present inventor has conducted diligent research to overcome the above drawbacks, and using a liquid or supercritical carbon dioxide gas containing ethanol as an entrainer, if wheat flour is extracted, The present invention has been completed by finding that a modified wheat flour having excellent secondary processing suitability can be obtained.
すなわち、本発明は、小麦粉を、４０℃を超える温度の
液状または超臨界状態の炭酸ガスとエタノールとの混合
物に接触させることを特徴とする改質小麦粉の製造法を
提供せんとするものである。That is, the present invention is to provide a method for producing modified wheat flour, which comprises contacting wheat flour with a mixture of carbon dioxide gas in a liquid or supercritical state at a temperature above 40 ° C. and ethanol. .
炭酸ガス（ＣＯ２）は温度と圧力によつて、第１図に示
すような液体、固体及び気体の各状態を示す〔ケミスト
リー・アンド・インダストリー（Chemistry and Indust
ry），１９，７月，１９８２年，第３８５〜３９０
頁〕。第１図中、ＴＰは三重点で三相が共存する温度及
び圧力を示し、ＣＰは臨界点で圧力73.8バール、温度3
1.06℃である。本発明においては、第１図中斜線で示し
た範囲にある液状炭酸ガス及び超臨界炭酸ガスが使用さ
れる。Carbon dioxide (CO 2 ) shows each state of liquid, solid and gas as shown in FIG. 1 depending on temperature and pressure [Chemistry and Industry (Chemistry and Industry
ry), July, 1982, No. 385-390
page〕. In Fig. 1, TP indicates the temperature and pressure at which the three phases coexist at the triple point, and CP indicates the pressure 73.8 bar and the temperature 3 at the critical point.
It is 1.06 ℃. In the present invention, liquid carbon dioxide gas and supercritical carbon dioxide gas in the range shown by the shaded area in FIG. 1 are used.
また、本発明でエントレナーとして使用するエタノール
は純度９５〜９９％のものが好ましく、これは当該炭酸
ガス中への拡散濃度が２〜１０％、特に４〜６％になる
ように混合するのが好ましい。エタノールは、液状炭酸
ガスに混合した場合は液状で拡散しており、また超臨界
炭酸ガスに混合した場合は霧状で拡散しているものと思
われる。The ethanol used as an entrainer in the present invention preferably has a purity of 95 to 99%, and is mixed so that the diffusion concentration in the carbon dioxide gas is 2 to 10%, particularly 4 to 6%. preferable. It is considered that ethanol diffuses in a liquid state when mixed with liquid carbon dioxide gas, and as a mist state when mixed with supercritical carbon dioxide gas.
本発明において原料に使用される小麦粉は特に制限され
ず、パン類、ケーキ類の製造に一般に使用されているも
のは何れをも使用することができ、全粒粉等も含まれ
る。The wheat flour used as a raw material in the present invention is not particularly limited, and any wheat flour commonly used in the production of breads and cakes can be used, including whole grain flour and the like.
小麦粉に液状または超臨界炭酸ガスとエタノールの混合
物を接触させる方法は、当該混合物が均一に小麦粉に接
触する方法であればよく、特に制限されない。エタノー
ルを含む超臨界炭酸ガスを用いる本発明方法を、第２図
の工程図によつて説明する。液体炭酸ガスボンベ１か
ら、プランジヤーポンプ２を作動させて液体炭酸ガスを
加熱装置３を通してガス化し、抽出槽４に順次送り込
む。この際、バルブ５を閉じておくと炭酸ガスの超臨界
状態が形成される。また、エタノールは収納容器８か
ら、プランジヤーポンプ７を通して抽出槽４に送り込ま
れ、両者は混合状態で抽出槽に送り込まれる。The method of contacting the flour with a liquid or a mixture of supercritical carbon dioxide and ethanol is not particularly limited as long as the mixture uniformly contacts the flour. The method of the present invention using supercritical carbon dioxide containing ethanol will be described with reference to the process chart of FIG. From the liquid carbon dioxide gas cylinder 1, the plunger pump 2 is operated to gasify the liquid carbon dioxide gas through the heating device 3, and the liquid carbon dioxide gas is sequentially fed into the extraction tank 4. At this time, if the valve 5 is closed, a supercritical state of carbon dioxide gas is formed. Further, ethanol is sent from the storage container 8 to the extraction tank 4 through the plunger pump 7, and both are sent to the extraction tank in a mixed state.
抽出槽４には予め小麦粉が充填されており、形成された
超臨界炭酸ガスとエタノールの混合物と接触する。加熱
装置３における温度及びプランジヤーポンプ２の作動圧
力を適宜調整することによつて所望の条件を有する超臨
界炭酸ガスとエタノールの混合物を形成することができ
る。抽出槽４における小麦粉の抽出洗浄が完了した時点
で、調圧バルブ５を半開すると、抽出物を含む超臨界炭
酸ガスとエタノールの混合物は気体となつて分離槽６に
導かれ、ここで抽出物（中性脂質、臭もしくは着色成分
等）が分離される。気体炭酸ガスは更にフイルターを通
り、次いで液化装置（図示せず）を経て再びプランジヤ
ーポンプ２により加熱装置３に送りこまれる。The extraction tank 4 is pre-filled with wheat flour and comes into contact with the formed mixture of supercritical carbon dioxide and ethanol. By appropriately adjusting the temperature of the heating device 3 and the operating pressure of the plunger pump 2, it is possible to form a mixture of supercritical carbon dioxide gas and ethanol having desired conditions. When the extraction and washing of the wheat flour in the extraction tank 4 is completed, the pressure regulating valve 5 is half-opened, and the mixture of supercritical carbon dioxide gas and ethanol containing the extract is led to the separation tank 6 as a gas, where the extract is extracted. (Neutral lipids, odors or colored components, etc.) are separated. The carbon dioxide gas further passes through the filter, and then is sent to the heating device 3 by the plunger pump 2 again through the liquefying device (not shown).
液状及び超臨界状態の炭酸ガスとエタノールの混合物の
温度は４０℃を超え１５０℃以下、圧力は２０〜１００
０kg/cm2であり、本発明においては、この範囲から適宜
選択することができる。就中、特に好ましい温度は４０
℃を超え６５℃以下、圧力は３００〜５００kg/cm2であ
る。当該混合物の小麦粉への接触時間は５〜３００分間
が好ましく、これより少ないと抽出洗浄が不充分で本発
明の目的である改質小麦粉は得られない。The temperature of the mixture of liquid carbon dioxide and ethanol in the supercritical state is higher than 40 ° C and lower than 150 ° C, and the pressure is 20 to 100.
It is 0 kg / cm 2 , and in the present invention, it can be appropriately selected from this range. Above all, a particularly preferable temperature is 40
The temperature is above 65 ° C and below 65 ° C, and the pressure is 300 to 500 kg / cm 2 . The contact time of the mixture with wheat flour is preferably 5 to 300 minutes, and if it is less than this, the extraction and washing are insufficient and the modified wheat flour which is the object of the present invention cannot be obtained.
本発明方法によつて得られる小麦粉はその蛋白質（グル
テン）が変性されており、水を加えて混合してもグルテ
ンの結合がおこらず天ぷらやケーキ類の二次加工適性が
極めて優れたものであり、貯蔵性もよい。また、本発明
方法は操作が簡単で未変性部分や焦げの部分ができたり
することがなく、短時間に製造できる。The wheat flour obtained by the method of the present invention has its protein (gluten) denatured, and gluten binding does not occur even when water is added and mixed, so that the suitability for secondary processing of tempura and cakes is extremely excellent. It has good storability. In addition, the method of the present invention is easy to operate and does not produce an unmodified portion or a charred portion, and can be manufactured in a short time.
以下に実施例を挙げて本発明をさらに具体的に説明す
る。Hereinafter, the present invention will be described more specifically with reference to examples.
実施例１〜３ 薄力一等粉１kgを抽出槽に充填し、超臨界炭酸ガスを流
量４kg／時、エタノールを流量２００ｇ／時で抽出槽に
送り込み表１の条件で５時間抽出を行い、改質小麦粉を
得た。Examples 1 to 3 1 kg of a weak monolithic powder was filled in an extraction tank, supercritical carbon dioxide gas was supplied to the extraction tank at a flow rate of 4 kg / hour, and ethanol was supplied to the extraction tank at a flow rate of 200 g / hour to perform extraction for 5 hours under the conditions shown in Table 1, Modified wheat flour was obtained.
このようにして得られた改質小麦粉の物性及びこれを用
いてスポンジケーキを製造したときのケーキの容積、内
相及び食感を表２に示す。 Table 2 shows the physical properties of the modified wheat flour thus obtained, and the volume, internal phase and texture of the cake when a sponge cake was produced using the same.
尚スポンジケーキは次のようにして製造した。The sponge cake was manufactured as follows.
（配合） 小麦粉 １００ｇ 砂糖 １００ｇ 全卵（正味） １００ｇ 水 ４０ml （製造法） 全卵をボールに入れ、ホイッパーを用いて良く混合す
る。砂糖を加え３０℃に調整する。ミキサーを用い、高
速（２４０rpm）で８〜９分間泡立てる。水を半量（２
０ml）加え、高速で２分間泡立てる。水の残量（２０m
l）を加え、高速で２分間泡立てた後、中速（１２０rp
m）で１分間泡立て、ケーキ種を得る。この種の比重を
３０℃で0.25±0.01になるように調整した後、ボールに
入れる。篩で篩った小麦粉をこの種に加え、しゃもじで
６０回混合する。さらに２５回混ぜ表面をならす。底と
内側にパーチメント紙を敷いた焼成型に生地を入れ、プ
ラスチックべらで表面をならす。次いで、１８０℃のオ
ーブンで３０分間焼成する。焼成後すぐに型から取り出
し室温まで冷やす。(Formulation) Wheat flour 100 g Sugar 100 g Whole egg (net) 100 g Water 40 ml (Production method) Put whole egg in a bowl and mix well using a whipper. Add sugar and adjust to 30 ° C. Whisk at high speed (240 rpm) for 8-9 minutes using a mixer. Half the water (2
0 ml) and beat at high speed for 2 minutes. Remaining amount of water (20m
l) is added and the mixture is whipped at high speed for 2 minutes, and then medium speed (120 rp)
Whisk for 1 minute with m) to obtain cake seeds. The specific gravity of this kind is adjusted to 0.25 ± 0.01 at 30 ° C., and then put into a ball. Sieve flour is added to this seed and mixed 60 times with a rice scoop. Mix 25 more times to smooth the surface. Put the dough in a baking mold lined with parchment paper on the bottom and inside and smooth the surface with a plastic spatula. Then, it is baked in an oven at 180 ° C. for 30 minutes. Immediately after firing, remove from the mold and cool to room temperature.
実施例４ 強力一等粉１kgを抽出槽に充填し、超臨界炭酸ガスを流
量４kg／時，エタノールを流量２００ｇ／時で抽出槽に
送り込み、温度５５℃、圧力３００kg/cm2で３時間抽出
を行い、改質小麦粉を得た。 Example 4 1 kg of strong first-class powder was filled in an extraction tank, supercritical carbon dioxide gas was fed into the extraction tank at a flow rate of 4 kg / hour, and ethanol was fed into the extraction tank at a flow rate of 200 g / hour, and extraction was performed at a temperature of 55 ° C. and a pressure of 300 kg / cm 2 for 3 hours. The modified wheat flour was obtained.
斯くして得られた改質小麦粉の物性を表３に示す。Table 3 shows the physical properties of the modified wheat flour thus obtained.
第１図は炭酸ガスの圧力ー温度線図、第２図は本発明の
フローチヤートである。 １……液体ガスボンベ、 ２……プランジヤーポンプ、 ３……加熱装置、４……抽出槽、 ５……バルブ、６……分離槽、 ７……プランジヤーポンプ、 ８……エタノール収納容器FIG. 1 is a pressure-temperature diagram of carbon dioxide, and FIG. 2 is a flow chart of the present invention. 1 ... Liquid gas cylinder, 2 ... Plunger pump, 3 ... Heating device, 4 ... Extraction tank, 5 ... Valve, 6 ... Separation tank, 7 ... Plunger pump, 8 ... Ethanol storage container
Claims (1)
は超臨界状態の炭酸ガスとエタノールとの混合物に接触
させることを特徴とする改質小麦粉の製造法。1. A method for producing modified wheat flour, which comprises contacting wheat flour with a mixture of carbon dioxide gas in a liquid or supercritical state at a temperature above 40 ° C. and ethanol.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61024447A JPH0636725B2 (en) | 1986-02-06 | 1986-02-06 | Modified flour production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61024447A JPH0636725B2 (en) | 1986-02-06 | 1986-02-06 | Modified flour production method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS62181747A JPS62181747A (en) | 1987-08-10 |
| JPH0636725B2 true JPH0636725B2 (en) | 1994-05-18 |
Family
ID=12138405
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61024447A Expired - Fee Related JPH0636725B2 (en) | 1986-02-06 | 1986-02-06 | Modified flour production method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPH0636725B2 (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE10132366A1 (en) * | 2001-07-04 | 2003-01-30 | Degussa | Process for the physical treatment of starch (derivatives) |
| US8216628B2 (en) | 2001-09-06 | 2012-07-10 | Corn Products Development, Inc. | Process for purifying starches |
| JP4636847B2 (en) | 2004-10-13 | 2011-02-23 | 株式会社ロッテ | Whole wheat flour processing method, processed wheat flour obtained by the processing method, and food using the processed flour |
-
1986
- 1986-02-06 JP JP61024447A patent/JPH0636725B2/en not_active Expired - Fee Related
Also Published As
| Publication number | Publication date |
|---|---|
| JPS62181747A (en) | 1987-08-10 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |