JPH11276058A - Flour processed food containing no gluten and its production - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a processed food having almost the same shape, palate feeling, taste, etc., as the processed food from usual wheat flour as the raw material by using wheat flour substantially containing no gluten as the raw material. SOLUTION: This processed food from non-gluten-containing wheat flour is obtained by using wheat flour containing no gluten as a raw material and gelatinizing a part or whole of the wheat flour. The processed food of wheat flour substantially containing no gluten in nitrogen-containing component (especially, biscuits, cakes, snack cakes, bread and buns) can be obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention belongs to the technical field for producing processed foods using wheat flour as a raw material, and in particular, a method for producing a processed flour food from a wheat flour substantially free of gluten and a method for producing the processed food. It relates to the processed flour food obtained.

[0002]

2. Description of the Related Art In recent years, it has been often observed that ingredients in wheat have an adverse effect on the body, such as wheat allergy and celiac disease found in regions where wheat is a staple food overseas. And it is becoming clear that these phenomena are caused by gluten contained in flour. The present inventors have also developed an allergen-reduced flour inactivated by enzymatically treating gluten, which is a main antigen of flour allergy, as an ingredient for flour allergy patients.
The processed food was produced (Japanese Patent Laid-Open No. 9-172995).

However, most processed foods made from flour use the characteristics of gluten in flour (for example, utilizing the properties of viscoelasticity, extensibility, plasticity, and the property of forming a sponge-like structure). It is very difficult to process wheat flour that has been manufactured using gluten and has substantially degraded gluten.
It becomes extremely inferior in texture, taste and the like.

[0004] For this reason, there is no processed food made using flour substantially free of gluten on the market at present. Furthermore, as a food for patients with the above-mentioned flour allergy and celiac disease, food substitutes mainly composed of starch have been devised, but these are poor in nutrition as a nitrogen source, and also in the case of low allergenized flour. Similarly, its shape, texture and taste are all inferior to ordinary flour products.

[0005]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above circumstances, and provides a processed food from gluten-free flour, that is, wheat flour substantially free of gluten. It is an object of the present invention to provide a technique capable of producing a processed food having the same shape, texture, taste, and the like as a processed food made from ordinary flour as a raw material.

[0006]

Means for Solving the Problems In order to solve the above-mentioned problems, the present invention provides a method for producing a processed flour food using gluten-free wheat flour as a raw material and partially gelatinizing the flour. Provided is a method for producing a processed flour food, comprising a step of gelatinizing whole flour.

[0007] Further, as another aspect, the present invention provides a processed flour food product which is produced by this production method and which is substantially free of gluten in the nitrogen-containing component. Particularly preferred as the processed flour food according to the present invention is a processed puffed flour food represented by biscuits, cakes, snacks or breads.

[0008]

According to the method of the present invention, gluten-free flour is at least partially gelatinized by:
As in the case of ordinary flour, physical properties such as viscosity are ensured so as to be compatible with the subsequent processing steps, and the generated bubbles can be held more effectively. Usually, flour is often mixed with water and has a certain hardness,
It is of practical importance how much water is added to make a viscous dough. For example, in the case of ordinary flour, the result of examining the distribution of water in the dough shows that gluten is 31.2%, healthy starch is 26.4%, damaged starch is 19.1%, and pentosan is
23.4% water retention.

On the other hand, in the case of gluten-free flour, there is no gluten that plays an important role in water retention, so that there is a great difference in physical properties when the same amount of water is added. For example, in the case of bread dough with a water content of 60%, if it is a normal strong flour, the properties after kneading are completely dough, whereas gluten-free flour is a liquid batter, It has been found that physical properties are not suitable for subsequent processing. This state is more remarkable as the dough content increases.

Also, gluten in wheat flour has a large function of forming a dense network structure by being kneaded after addition of water, and has a function of retaining gas generated by using a leavening agent or yeast. This action increases the volume of the puffed food and improves the texture, but gluten-free flour is significantly inferior in action, resulting in a product having a firm texture without swelling.

The present inventors have found that as a method of substituting the action of such gluten, a part of the gluten-free flour to be used is gelatinized, or the whole gluten-free flour to be used is gelatinized. . This gelatinization is carried out by adding water to a part or the whole of the gluten-free flour and kneading (kneading) the flour while heating.
The degree of gelatinization depends on the intended processed food,
In either case where the flour dough is obtained by gelatinizing a part of the gluten-free flour and mixing with the remaining non-gelatinized gluten-free flour, or in the case where the whole gluten-free flour is gelatinized from the beginning to obtain a flour dough, The flour dough finally obtained to be subjected to the next processing step is processed by adjusting the amount of water, the heating temperature and the gelatinization time so that the dough obtained by using ordinary flour has the same processing suitability. . That is, gelatinization is carried out so that the whole flour dough finally obtained has a gelatinization degree of 10 to 100% although it varies depending on the intended processed food.

More specifically, when a part of the gluten-free flour is gelatinized, the amount of the flour to be gelatinized is 5 to 5% of the gluten-free flour to be used depending on the target processed food.
80% is preferred. The amount of water added at the time of gelatinization may be any amount that does not exceed the amount of water added at the time of processing into the final dough. As a heating method, a method using normal open flame heating (product temperature is 10
(Approx. 0 ° C) is sufficient, but if it is heated at an excessively high temperature for a long time, it will turn brown and adversely affect the subsequent processing steps.
About 10 minutes.

On the other hand, when gelatinizing the whole gluten-free flour, if gelatinization proceeds excessively, the finished product will be adversely affected. , 50-85 ° C (preferably 55-65
(° C.). In this manner, according to the present invention, a part of the used flour or the whole flour is gelatinized to increase the viscosity and obtain a flour dough having physical properties that can withstand the subsequent processing. Furthermore, since the gelatinized portion becomes a film when gelatinizing, air bubbles are prevented from being escaped more, so that good swelling can be obtained.

The gelatinization degree used in connection with the present invention is measured by a glucoamylase method.
To measure the gelatinization degree by this glucoamylase method,
The sample to be measured is divided into two parts, one is completely gelatinized using an alkali, the other is used as a suspension, and the enzyme (glucoamylase) is acted on both, and the amount of glucose produced from both is well known. Colorimetric determination by the Somogyi-Nelson method,
The gelatinization degree is determined from the ratio as shown in the following equation. Gelatinization degree (%) = 100 x (absorbance or glucose amount of suspension) / (absorbance or glucose amount of complete gelatinized test solution)

[0015] Thus, according to the present invention, a novel type of processed flour food product which is substantially free of gluten in the nitrogen-containing component can be obtained. Since the processed flour food of the present invention does not contain gluten, it eliminates problems such as flour allergy and celiac disease, and contains a nitrogen source, so it is excellent in nutrition, and furthermore, its shape, texture, taste, etc. This is no different from the conventional processed food using wheat flour as a raw material.

Processed flour foods according to the present invention include expanded flours such as biscuits (eg, biscuits, wafers, etc.), cakes (eg, cupcakes, hot cakes, pound cakes, sponge cakes, etc.), snacks, breads, etc. Processed foods are typical. However, the method of the present invention is also applicable to the manufacture of other flour-processed foods, such as noodles that require viscoelasticity during processing, pasta, gyoza, shii-mai husks, etc., and thus those characterized by gluten-free. Flour processed foods are also included in the present invention.

Gluten-free wheat flour used as a raw material flour in the present invention is defined as the gluten in wheat flour being inactivated by enzymatic treatment as described in the above-mentioned patent application by the present inventors (Japanese Patent Application Laid-Open No. 9-172959). Gluten-free flour is common. However, the principles of the present invention can also be applied to the use of wheat flour with a very low gluten content, such as wheat flour when the enzyme treatment is not always complete or flour immediately after germination.
Accordingly, processed flour foods having a very low gluten content (generally 1% or less) obtained by gelatinization using such flour as a raw material are also included in the present invention as a new type of processed flour food that is substantially free of gluten. Can be done.

In the context of the present invention, the gluten content is determined by washing the residue obtained by extracting flour or a flour product with 2 M sodium chloride, extracting the residue with 4 M urea, and determining the nitrogen compound in the supernatant by a protein assay method. Can be determined by measuring the

[0019]

EXAMPLES Hereinafter, the present invention will be described more specifically with reference to examples, but the present invention is not limited to the following examples. Example 1: Preparation of gluten-free flour 10 g of actinase was dissolved in 1 kg of domestic flour
0.6 l of water was added and mixed, followed by treatment at 40 ° C. for 4 hours. When the reaction product was examined by SDS-PAGE, the gluten-forming gliadin and gluten fractions were completely lost and the molecular weight was reduced (see FIG. 1). Further, the properties of the reaction-treated product were in a batter shape. In the following examples, this reaction product was used as a raw material.

Example 2 Production of Wafer A wafer was prepared from the batter-like flour prepared in Example 1 according to the formulation shown in Table 1.

[Table 1] Wafer-free gluten-free batter-like flour 300 g ────────────────────── water 150 ml sodium bicarbonate 0.5 g ammonium carbonate 0.5 g salt 0.5 g Surfactant 10 ppm ──────────────────────

In the production, first, 50 g of 300 g of gluten-free batter is mixed with 150 ml of water and completely gelatinized by heating over an open flame, and then mixed with the remaining unheated batter and other materials. Was prepared. The degree of gelatinization of the dough at that time was 15%. On the other hand, an unheated wafer dough was also prepared in which 300 g of gluten-free batter was mixed with 150 ml of water and other materials. The gelatinization degree of this comparative dough was 0%. Both doughs were fired at 130 to 140 ° C. with a wafer manufacturing machine to produce wafers. As a result, the dough that partially gelatinized the batter is
As in the case of ordinary flour, it spread nicely and had a sufficiently swollen and good texture. On the other hand, the dough prepared as a comparative product started to flow out of the dough at the moment of being put into the manufacturing machine, was irregularly shaped, had insufficient expansion, and did not exhibit the shape of the product. Table 2 shows the results of sensory tests and the comparison of the weight per unit area and the fragile stress of the finished product and a general commercial product using ordinary flour as a raw material.

[0022]

[Table 2] Comparison of products with and without gelatinization treatment in wafer manufacturing ─────────────────────────────────── Sensory test result Weight per unit area Fragile stress 糊 Gelatinized fabric A 0.032 g / cm ² 0.17 N / m ² Ungelatinized fabric C Unmeasurable because it cannot be commercialized. Use of normal flour A 0.036 g / cm ² 0.17 N / m ² Commercial product ──────── ─────────────────────────── Sensory test was conducted by 10 panelists [A: good, B: normal, C: bad] 3 It was evaluated on a scale and expressed as the average.
The fragile stress was measured using a creep meter manufactured by Sanden. Brittleness stress (N / m ²⁾ = [friability load (gf)] × 10 ^-3 × 9.8 /
(Contact area (mm ² )) × 10 ^-6

Example 3 Preparation of Cupcake Using the batter-like flour prepared in Example 1, a cupcake was prepared according to the formulation shown in Table 3.

[Table 3] Cupcake formulation グ ル Gluten-free batter-like flour 30 g ────────────── ──────── Baking powder 1 g Salt 0.1 g Fat 1 g Surfactant 0.25 mg Syrup 8 g Sugar 3 g ───────────────────── ─

In the preparation, first, a material excluding baking powder is mixed with gluten-free batter, and the mixture is heated to 65 to 70 ° C.
The whole was partially gelatinized while stirring on a hot water bath for 10 minutes.
On the other hand, as a comparison, a mixture of the materials was similarly stirred at room temperature for 10 minutes. Thereafter, baking powder was added to both, and after stirring, the mixture was filled in a cup, and baked at about 180 ° C. for about 7 minutes to prepare a cupcake. As a result, the cupcake partially gelatinized as a whole had a plump texture and a large specific volume. On the other hand, the ungelatinized cupcake, although not significantly different in texture, became distorted and had a specific volume of 20%.
% Or less. Table 4 shows the measurement results.

[0025]

[Table 4] Comparison of puffing degree with and without gelatinization treatment in cupcake production 製造 Specific volume (ml / g) ─── ─────────────────── Gelatinized fabric 3.5 Ungelatinized fabric 2.3 ──────────────────── ── The specific volume (loaf volume) was measured by the tanning method.

Example 4 Production of Fried Noodles Fried noodles were produced using the batter-like flour prepared in Example 1. At the time of preparation, first, 0.5 g of salt was added to 100 g of batter and mixed well.
Was heated to completely gelatinize, and then the remaining half was added and kneaded well. The gelatinization degree of the obtained dough was 50%. After this was spread on a noodle belt, it was chopped into noodles. Fried noodles were prepared by using vegetable oil to such an extent that they would not be colored. On the other hand, as a comparative product, an unheated and non-gelatinized one was tried to be made into a noodle band, but it did not become a batter-like noodle.

[0027]

According to the method of the present invention, it is possible to produce a processed flour food having the same texture and the like as in the case of using normal wheat flour with gluten-free wheat flour as a raw material. The processed food of the present invention is a new type of processed flour food that is substantially free of gluten and does not cause problems such as flour allergy.

[Brief description of the drawings]

FIG. 1 shows electrophoresis (SDS-) of gluten-free flour and untreated flour by actinase treatment used in the present invention.
PAGE) pattern.

Claims (3)

[Claims] 1. A method of producing flour-processed food, comprising using gluten-free flour as a raw material and gelatinizing a part of the flour or gelatinizing the whole flour. Food production method. 2. A flour-processed food product characterized in that the nitrogen-containing component does not contain gluten. 3. The flour-processed food according to claim 2, which is a biscuit, a cake, a snack or a bread.