JP5616655B2 - Grain flour processed product and method for producing grain flour processed product - Google Patents

Description

  The present invention relates to a processed grain flour product that has sweetness, elasticity, sag, soft feeling, and good meltability in the mouth, and further maintains the texture even after cooking, and a method for producing the same.

Typical processed flour products include noodle skins such as dumpling skin, shumai skin, and small dragon wrap skin, and noodles such as udon, pasta and buckwheat. Conventionally, additives such as starch, fats and oils, emulsifiers, thickening polysaccharides and the like have been used for the purpose of improving the texture of these processed flour products.
In recent years, from processed noodle dough raw materials containing flour, water and alkaline additives in the presence of lactic acid bacteria that can grow and / or ferment under conditions of pH 7 or more as processed flour products using lactic acid fermentation for the purpose of improving texture Instant noodles manufactured by preparing a noodle dough and fermenting until the pH value of the noodle dough falls within the range of 6.0 to 8.0 is disclosed (see Patent Document 1).

Japanese Patent No. 3873129

In the method using an additive as described above, when an additive is added to achieve a certain texture, other textures are often impaired. For this reason, there is a problem in that the addition of the additive supplements the reduction in the texture that is newly generated with the additional additive, which complicates the compounding of the additive and increases the cost.
Further, in the method described in Patent Document 1, lactic acid fermentation by lactic acid bacteria is started from the time of preparation of the noodle dough. Therefore, lactic acid fermentation is restricted by the conditions within the range of the amount of water and pH at which the noodle dough can be prepared. There was room for improvement in the texture. In addition, the method described in Patent Document 1 also has a problem that fermentation cannot be stopped after preparing the noodle dough.

  The present invention has been made in view of the above circumstances, and has a sweetness, elasticity, sag, soft feeling and good meltability, and further maintains the texture even after the cooking. And a method of manufacturing the same.

  As a result of diligent research to solve the above-mentioned problems, the inventors of the present invention blended a liquid type obtained by lactic acid fermentation of cereal flour and water into the dough of the processed cereal flour, resulting in sweetness, elasticity, and swell. The present inventors have found that a processed grain flour product having a soft feeling and good meltability in the mouth and maintaining the texture even after the cooking has been obtained has been completed.

That is, this invention provides the processed grain flour which has the following characteristics, and its manufacturing method.
(1) A processed cereal flour product obtained by adding a liquid type to a cereal flour consisting of wheat flour, rice flour or buckwheat flour , wherein the liquid type is a cereal flour consisting of wheat flour, rice flour or buckwheat flour , and water The liquid type is used at 30 to 70 parts by mass with respect to 100 parts by mass of the grain flour, and the processed grain flour is noodle skins or noodles. Processed grain flour.
(2) The processed grain flour according to (1), wherein the liquid type further contains an enzyme.
( 3 ) The lactic acid bacterium used for the lactic acid fermentation may be Lactobacillus genus, Bifidobacterium genus, Pediococcus genus, Leuconostoc genus, or a combination thereof. The processed grain flour according to (1) or (2), which is a combination of the genus Streptococcus and Streptococcus.
( 4 ) The processed grain flour according to (2) or (3), wherein the enzyme is selected from the group consisting of α-amylase, β-amylase, glucoamylase, protease, and xylanase.
(5) The cereal flour processing according to any one of (1) to (4), wherein the liquid type is obtained by lactic acid fermentation of a mixture containing 100 parts by mass of the cereal flour and 50 to 800 parts by mass of water. Goods.
(6) The processed grain powder according to any one of (1) to (5), wherein the pH of the liquid type after lactic acid fermentation is 1.3 or more lower than the pH of the mixture before lactic acid fermentation.
(7) lactic acid fermentation of a mixture containing cereal flour consisting of wheat flour, rice flour or buckwheat flour and water to obtain a liquid species, and 100 parts by mass of cereal flour consisting of wheat flour, rice flour or buckwheat flour was added 30 to 70 parts by weight of the seed, possess a process for manufacturing a fabric by kneading, the manufacturing cereal flour processed articles made of flour workpiece, which is a Mengawa acids or noodles Method.
(8) The method for producing a processed grain powder according to (7), wherein the liquid type further contains an enzyme.
( 9 ) The lactic acid bacterium used for the lactic acid fermentation is a genus Lactobacillus, a Bifidobacterium genus, a Pediococcus genus, a Leuconostoc genus, or a combination thereof. The method for producing a processed grain flour product according to (7) or (8), which is a combination of a genus Streptococcus and a genus Streptococcus.
( 10 ) The method for producing a processed grain flour product according to (8) or (9), wherein the enzyme is selected from the group consisting of α-amylase, β-amylase, glucoamylase, protease, and xylanase.
(11) In the step of obtaining the liquid type, 50 to 800 parts by mass of water is used with respect to 100 parts by mass of the grain flour. The method for producing a processed grain flour product according to any one of (7) to (10) .
(12) Production of a processed grain flour product according to any one of (7) to (11), wherein the pH of the liquid type after lactic acid fermentation is 1.3 or more lower than the pH of the mixture before lactic acid fermentation. Method.

  The processed grain flour product of the present invention has sweetness, elasticity, sag, soft feeling, and good meltability in the mouth, and can maintain the texture even after the cooking. Moreover, according to the manufacturing method of the processed grain powder of this invention, the processed grain powder which has the above effects can be manufactured.

The processed grain flour product of the present invention is produced by adding a liquid type to grain flour.
The processed grain flour product of the present invention is not particularly limited as long as it is a food produced by such a method. Specifically, noodle skins such as dumpling skin, Shumai skin, small dragon wrap skin, wonton skin, spring roll skin, pasta skin with filling such as ravioli, udon, buckwheat, Chinese noodles, pasta, Examples include noodles such as elementary noodles, hiyamugi, pho, rice noodles, rice noodles, and vermicelli. Among them, Chinese noodles such as dumpling skin, shumai skin, and small dragon wrap skin, or udon, buckwheat, Chinese noodles The noodles are preferred.

First, the liquid type of the present invention will be described below.
The liquid type of the present invention is obtained by lactic acid fermentation of a mixture containing cereal flour and water.
Grain powders used for liquid types include wheat, barley, rye, buckwheat, rice, corn, buckwheat, soybeans, red beans, mung beans, mackerel, rice bran, acne, etc., and starch, processed starch, dextrin, etc. What substituted the one part quantity or whole quantity of the powder | flour is also contained. Especially, it is preferable that they are wheat flour, rice flour, or buckwheat flour, such as semi-strong flour, thin flour.

  The amount of water used for the liquid type is not particularly limited as long as lactic acid bacteria can grow and proliferate in the liquid type, and further, the amount of water that can be used for the main body described later. Specifically, when the amount of water relative to 100 parts by mass of cereal flour in the liquid type is not more than a certain amount (37 parts by mass in the production method of the present example), cereal flour cannot be added during the main cooking. As a method using a liquid type, a processed grain flour product cannot be produced. This amount varies depending on the water absorption of the grain flour used, and is not particularly limited. Furthermore, if it is more, an effect is acquired similarly, It is more preferable that it is 50-800 mass parts, The more preferable result was obtained by being 200-800 mass parts. By making it within the above-mentioned range, the processed grain flour product has sweetness, elasticity, sag, soft feeling and good melting in the mouth, and can maintain its texture even after cooking. (Hereinafter, these effects may be collectively referred to as “texture improving effect”).

  The method for obtaining a mixture by mixing cereal flour and water is not particularly limited, and can be carried out by a conventional method using a mixer or the like.

The lactic acid bacteria used for the liquid type lactic acid fermentation are not particularly limited, and lactic acid bacteria used for general food production, for example, yogurt and cheese production can be used. Examples include the genus Lactobacillus, the genus Bifidobacterium, the genus Pediococcus, the genus Leuconostoc, the genus Streptococcus, and the like, one or two of these. It is preferable that it is a seed or more. Among them, the lactic acid bacterium used in the present invention is preferably Lactobacillus, Bifidobacterium, Pediococcus, Leuconostoc, or a combination thereof, or a combination of these and Streptococcus. More preferably, it is Lactobacillus, Leuconostoc, or a combination thereof.
More specific examples of the lactic acid bacteria include Lactobacillus rhamnosus, Lactobacillus brevis, Lactobacillus casei, Lactobacillus ciltoacillus Lactobacillus, (Lactobacillus plantarum), Lactobacillus paracasei, Lactobacillus delbrueckii, Bifidobacterium lactis, Bifidobacterium lactis Dirakutishi (Pediococcus acidilactici), Leuconostoc mesenteroides (Leuconostoc mesenteroides), or a combination thereof, or is preferably a combination of these and Streptococcus thermophilus (Streptococcus thermophilus). In addition, as these lactic acid bacteria, a commercially available thing can be used.
The form of the lactic acid bacterium to be used is not particularly limited, and it may be a dry microbial cell or dispersed in a lactic acid bacterium culture solution.

The amount of lactic acid bacteria used for the liquid type is not particularly limited, but is preferably 10 ⁻⁸ parts by mass (per dry mass) or more when the total of the flour and water is 100 parts by mass, It is more preferable that it is 10 < ^-1 > ^-1 mass part. The lactic acid bacteria used for the liquid species have a texture improving effect even in a very small amount, but when the fermentation time is the same, the texture improving effect becomes greater as the amount of lactic acid bacteria increases.
The temperature at the time of lactic acid fermentation of the liquid species is preferably 5 to 50 ° C., more preferably 15 to 50, and the time is preferably 6 to 36 hours, more preferably 8 to 30 hours.

The mixture containing the cereal flour and water of the present invention has a lower pH after lactic acid fermentation than before lactic acid fermentation. Specifically, the mixture before lactic acid fermentation has a pH of about 5.5 to 6.0, whereas the mixture (liquid type) after lactic acid fermentation has a pH of about 3.5 to 4.5.
This decrease in pH is presumed to be due to the production of an acid component containing lactic acid by lactic acid fermentation. That is, the liquid species in which lactic acid fermentation is suitably performed is a liquid species whose pH has been lowered after lactic acid fermentation, and it is the liquid species having such a lowered pH that exhibits the texture improvement effect of the present invention. Conceivable. Therefore, the liquid type used in the present invention is preferably one having a pH lowered by 1.3 or more after lactic acid fermentation, and more preferably one having a pH lowered by 1.8 or more compared with that before lactic acid fermentation. It is more preferable that the pH is lowered by 2.0 or more.

The liquid type of the present invention may contain other auxiliary materials in addition to cereal flour, water, and lactic acid bacteria necessary for lactic acid fermentation. Examples of auxiliary materials include enzymes, salt, fats and oils, and emulsifiers. In particular, when an enzyme is added as an auxiliary material, the texture improvement effect of the present invention is increased, which is preferable.
These auxiliary materials may be added together with cereal flour and water and mixed together, or may be added simultaneously with lactic acid bacteria to a mixture containing cereal flour and water, or may be added and mixed after lactic acid fermentation. .
When the auxiliary material is other than the enzyme, it is preferably added to the liquid type after fermentation so that these auxiliary materials do not inhibit lactic acid fermentation. However, if the additive cannot be added to the liquid type after lactic acid fermentation due to the physical properties of the liquid type, such as the viscosity of the liquid type after lactic acid fermentation being too large, It may be added after being dispersed and dissolved in water. The amount of the salt and oil / fat is not particularly limited, and can be appropriately determined according to the processed grain flour product.
When the auxiliary material is an enzyme, it is preferably added to the mixture containing grain flour and water before lactic acid fermentation.

Here, the enzyme is not particularly limited as long as it can decompose components in cereal flour such as starch, protein, lipid, etc., but α-amylase, β-amylase, glucoamylase, protease, and It is preferably at least one selected from the group consisting of xylanases. Moreover, when adding sweetness to the processed grain flour product obtained, it is more preferable to use one or more selected from the group consisting of α-amylase, β-amylase, and glucoamylase. In addition, as these enzymes, a commercially available thing can be used.
The amount of the enzyme to be added is not particularly limited and can be appropriately determined according to the type of the enzyme, but is preferably 0.0015 parts by mass or more with respect to 100 parts by mass of the grain flour. The amount is preferably 003 parts by mass or more, and more preferably 0.003 to 0.012 parts by mass.
The reason why the effect of improving the texture is increased by using enzymes is not clear, but starch, proteins, lipids, etc. in cereal flour are degraded by enzymes, and lactic acid bacteria use sugar sources and nitrogen sources generated by the degradation. It is assumed that lactic acid fermentation is promoted and the texture improvement effect is increased.

Moreover, when using an enzyme as an auxiliary material, after adding an enzyme, it is preferable to advance an enzyme reaction before lactic acid fermentation. The reaction conditions between the mixture and the enzyme are not particularly limited and can be determined according to the optimum conditions of the enzyme to be used. The reaction can be performed at 18 to 60 ° C. for 10 minutes to 12 hours. preferable.
For example, when α-amylase is used as the enzyme, 0.003 to 0.012 parts by mass per 100 parts by mass of cereal flour is added to the mixture containing cereal flour and water before lactic acid fermentation, and 30 to 50 It is preferable to make it react at 1 degreeC for 1 to 5 hours, More preferably at 50 degreeC for 1 hour.

The liquid species obtained as described above may be heated for the purpose of killing lactic acid bacteria. Heating can be performed, for example, at 70 to 140 ° C. for 1 to 30 minutes.
Moreover, the obtained liquid type may be used immediately for the production of processed grain flour, which will be described later, or may be used after storage for a certain period of time. When storing, it is preferable to store at -20 to 15 ° C.

Next, the processed grain flour manufactured using the liquid type will be described below.
The processed grain flour product of the present invention is produced by adding the liquid type to the grain flour. In the present specification, the term “main rice cake” is sometimes used to refer to the process of obtaining dough by adding liquid species to grain flour.

  Examples of the grain flour used in the main koji include those similar to the grain flour used in the liquid type. The raw materials for the grain flour used for the liquid seed and the grain flour used for the main shell may be the same or different.

  The amount of the liquid type used in the main shell is not particularly limited, and can be determined according to the amount of water in the liquid seed and the type of processed grain flour to be produced. It is preferable that it is 30-70 mass parts per mass part, and it is more preferable that it is 40-60 mass parts.

  There is no particular limitation on the method of adding the liquid seed to the cereal powder and then preparing the processed cereal powder. In general, liquid seeds are added to cereal flour, other auxiliary materials are added if necessary, kneaded with a mixer, etc., and the resulting dough is rolled into a sheet, then the required shape By processing into a cereal, a processed grain flour product can be produced.

Examples of the other auxiliary materials include water, salt, fats and oils, emulsifiers, whole egg powder, egg yolk powder, egg white powder, starches, and quality improvers.
These auxiliary materials may be added to the cereal powder together with the liquid type and mixed together, or the cereal powder and the liquid type may be mixed and then added and mixed again. The amount of the auxiliary raw material is not particularly limited, and can be appropriately determined according to the processed grain flour product.

For example, when producing a dumpling skin as a processed grain flour product of the present invention, after adding liquid type, salt, emulsified oil and water to the semi-strong powder and kneading, the dough obtained is rolled to 0.2. It can be made into a sheet of about 2 mm, and can be cut to produce a dumpling skin.
In addition, for example, when producing udon as a processed grain flour product of the present invention, liquid seed, salt and water are added to medium strength flour, and after kneading, the obtained dough is combined, rolled and cut out. Thus, a noodle string of udon can be produced.

  The processed grain flour product thus produced may be cooked, and if it is a baked dumpling, it may be provided to the table after final cooking such as baking, and it may be stored frozen or refrigerated as it is or after cooking. Then, the final cooking may be performed on the table. The processed grain flour product of the present invention or a food product using the same has sweetness, elasticity, sag, softness and good mouth-melting by using the liquid type. Even when frozen or refrigerated during the intermediate stage, the texture can be maintained.

EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.
In the following examples, each item of the sensory test was evaluated in five stages, and the average value of 10 panelists was used as the result of each test.

[Example 1, 1 ']
The effect of the amount of water in the liquid type on the texture was examined.
Example 1
The semi-strong powder of the compounding quantity shown in Table 1, water, salt, and emulsified oil were mixed. Lactobacillus delbrueckii subsp. Bulgaricus ("LB-340", trade name, manufactured by Danisco Japan) was added to the resulting mixture as a lactic acid bacterium and fermented at 42 ° C for 20 hours. After cooling, it was cooled to 5 ° C. to obtain a liquid type. Table 2 shows the pH before and after lactic acid fermentation and the lowered pH (reduced pH = pH before lactic acid fermentation-pH after lactic acid fermentation).
Using the obtained liquid type, dumpling skins were produced according to the formulation shown in Table 3. Specifically, after mixing the obtained liquid type, other raw materials and auxiliary raw materials shown in Table 3, roughly rolling, compounding and rolling, No. 10 type dumpling skin 0.7-0. 8 mm thick) to produce a dumpling skin. Then, add the salt, seasoning, spices, prepared water to the minced meat and minced vegetables and mix well, so that 17.0 g per dumpling skin , Wrapped and molded to obtain raw dumplings. These raw dumplings were cooked at 95 ° C. for 8 minutes. Then, it frozen rapidly at -40 degreeC and the frozen dumpling was obtained. The obtained frozen dumplings were heated to 200 ° C., placed on a frying pan with oil, covered with 80 mL of water, covered and steamed for 5 minutes to obtain baked dumplings.
The results of the texture of the obtained grilled dumplings are shown in Table 4.

(Example 1 ')
The semi-strong powder of the compounding amount shown in Table 5 and water were mixed. Lactobacillus rhamnosus (“HOWARU Rhamnosus”, trade name, manufactured by Danisco Japan Co., Ltd.) is added to the resulting mixture as a lactic acid bacterium, fermented at 42 ° C. for 20 hours, and then cooled to 5 ° C. to obtain a liquid type It was. Table 6 shows the lowered pH before and after lactic acid fermentation.
Using the obtained liquid type, noodles were produced with the formulation shown in Table 7. Specifically, the obtained liquid type was mixed with other raw materials and auxiliary raw materials shown in Table 7, roughly rolled, compounded, rolled, and then cut out with a No. 9 square thin blade to produce raw udon. . These raw udon were boiled at 100 ° C. for 13 minutes, then washed with running water, cooled with ice water, divided into 200 g portions, and rapidly frozen at −40 ° C. to obtain frozen udon. Each 200 g of the obtained frozen udon was boiled at 100 ° C. for 1.5 minutes, washed with running water, and then cooled with ice water for 15 seconds to obtain cold udon.
Table 8 shows the results of the texture of the obtained cold udon immediately after cooking and after 10 minutes from cooking. In addition, Table 8 shows the breaking strength of the obtained udon. The breaking strength was evaluated by the breaking load measured using a creep meter “Leoner RE-3305 type” (trade name, manufactured by Yamaden).

As a result of Example 1, the texture of the 1-2-1-6 dumplings using the processed grain flour according to the present invention is improved compared to the 1-1-1-7 dumplings. It could be confirmed. Moreover, the 1-4-1-6 dumplings which evaluated that food texture was especially favorable have a large fall of pH at the time of lactic acid fermentation of a liquid kind, and a thing with a large fall pH has a texture. The tendency to improve is clear. Moreover, although the fall of pH was recognized, the food texture was not improved in 1-1 which manufactured the liquid seed | species using the whole quantity of grain flour and grain flour.
In addition, as a result of the above Example 1 ′, the 1′-2 udon using the processed grain product according to the present invention has improved texture and cooking compared to 1′-1 and 1′-3 udon. It was confirmed that a favorable texture was maintained even after 10 minutes. In the case of 1'-1 udon, the breaking strength is greatly reduced after 10 minutes of cooking, while 1'-2 udon has a good breaking strength, that is, hardness even after 10 minutes of cooking. I was able to confirm. In addition, although the 1'-3 udon had a lower decrease in breaking strength than the 1'-1 udon, the udon after 10 minutes of cooking had insufficient hardness and slickness, and the overall preference was good. The taste was low.

[Example 2]
The effect of the type of lactic acid bacteria in the liquid species on the texture was examined.
The semi-strong powder of the compounding amount shown in Table 9 and water were mixed. To the obtained mixture, α-amylase (“GRINDAMYL A1000”, trade name, manufactured by Danisco Japan) was added and mixed as an enzyme, and an enzyme reaction was performed at 50 ° C. for 1 hour. Then, it cooled to 42 degreeC, the lactic acid bacteria shown below were added and mixed, and after making it ferment at 42 degreeC for 18 hours, it cooled to 5 degreeC and obtained the liquid seed | species. Table 10 shows the lowered pH before and after lactic acid fermentation.
Using the obtained liquid type, dumpling skins were produced in the same manner as in Example 1 with the formulation shown in Table 11 to obtain baked dumplings.
Table 12 shows the results such as the texture of the obtained baked dumplings.

The lactic acid bacteria used in Example 2 are as follows.
2-1 Streptococcus thermophilus ("TA45", trade name, manufactured by Danisco Japan)
2-2: Lactobacillus rhamnosus ("HOWARU Rhamnosus", trade name, manufactured by Danisco Japan)
2-3: Pediococcus acidilacti ("FLAV43", trade name, manufactured by Danisco Japan)
2-4: Lactobacillus brevis ("Lbr-35", trade name, manufactured by Danisco Japan)
2-5: Lactobacillus casei ("Lc-11", trade name, manufactured by Danisco Japan)
2-6: Lactobacillus acidophilus ("L-acidophilus", trade name, manufactured by Danisco Japan)
2-7: Lactobacillus plantarum ("Lp-115", trade name, manufactured by Danisco Japan)
2-8: Lactobacillus paracasei ("Lpc-37", trade name, manufactured by Danisco Japan Co., Ltd.)
2-9: Lactobacillus delbrukki subspecies bulgaricus ("LB-340", trade name, manufactured by Danisco Japan)
2-10: Leuconostoc mesenteroides ("Lactic acid bacteria starter KK strain", trade name, manufactured by Biotech Japan)
2-11: Streptococcus thermophilus + Lactobacillus acidophilus + Bifidobacterium lactis ("Yo-mix101", trade name, manufactured by Danisco Japan)
2-12: Streptococcus thermophilus + Lactobacillus acidophilus + Bifidobacterium lactis + Lactobacillus delbrukki subspecies bulgaricus ("Yo-mix 725", trade name, manufactured by Danisco Japan)

As a result of Example 2 above, it was confirmed that the texture was improved in the dumplings 2-1 to 2-12 using the processed grain powder according to the present invention, compared to the dumplings 2-13. In addition, in 2-1 to 2-10 to which only one kind of lactic acid bacterium was added, and 2-11 to 2-12 to which several kinds of lactic acid bacteria were added, the texture improvement effect was recognized. It was found that the effect can be obtained even when added.
Also, 2-2 dumplings had little change in texture when time passed after cooking and maintained a good texture, whereas 2-13 dumplings passed time after cooking. When it was done, it became hard and the texture deteriorated.

[Example 3]
The effect of the amount of lactic acid bacteria added in the liquid type on the texture was examined.
The semi-strong powder of the compounding amount shown in Table 13 and water were mixed. To the obtained mixture, the same lactic acid bacteria as in Example 2-9 were added in the amounts shown in Table 13, mixed, fermented at 42 ° C for 18 hours, then cooled to 5 ° C to obtain a liquid species. It was. Table 14 shows the lowered pH before and after lactic acid fermentation.
Using the obtained liquid type, 3-1 to 3-6 use the same mixing ratio as the above 2-1 to 2-12, 3-7 uses the same mixing ratio as the above 2-13, A dumpling skin was produced in the same manner as in Example 1 to obtain a baked dumpling.
Table 15 shows the results such as the texture of the obtained baked dumplings.

  As a result of Example 3 above, it was confirmed that the texture was improved in the 3-1 to 3-6 dumplings using the processed grain flour according to the present invention, compared to the 3-7 dumplings. In addition, it was confirmed that the lactic acid bacterium used for the liquid type has an effect of improving the texture even in a very small amount, and that the effect of improving the texture is larger when the lactic acid bacterium is added in the same fermentation time.

[Example 4]
The effect of the type of enzyme in the liquid type on the texture was examined.
A liquid type was obtained in the same manner as in the above 2-1 to 2-12 except that the enzymes and lactic acid bacteria were changed to those shown in Table 16. Table 16 also shows the lowered pH before and after lactic acid fermentation.
Using the obtained liquid type, 4-1 to 4-8 use the same mixing ratio as the above 2-1 to 2-12, 4-9 uses the same mixing ratio as the above 2-13, A dumpling skin was produced in the same manner as in Example 1 to obtain a baked dumpling.
Table 17 shows the results of the texture of the obtained grilled dumplings.
In Example 4, alpha amylase is GLINDAMYL A1000, protease is GRINDAMYL PR43, xylanase is GRINDAMYL H460, glucoamylase is GRINDAMYL AG1500 / C (all are trade names, manufactured by Danisco Japan), and beta amylase is mochibest. Super (trade name, manufactured by Riken Vitamin Co., Ltd.) was used. In addition, since it is a preparation containing only other components of β-amylase, an amount of 0.006% by mass of enzyme in the preparation was added. Moreover, the same thing as said 2-2 was used for the lactic acid bacteria of 4-1 to 4-5, and "Yo-mix863" (brand name, Danisco Japan company make) was used for the lactic acid bacteria of 4-6 to 4-8.

As a result of Example 4 above, it was confirmed that the texture was improved in the dumplings 4-1 to 4-8 using the processed grain flour product according to the present invention, compared to the dumplings 4-9.
Moreover, it turned out that food texture, such as elasticity, the goodness of a mouth, and comprehensive preference, is improved more by using an enzyme.
Furthermore, when an amylase enzyme such as α-amylase, β-amylase, or glucoamylase was used, sweetness was imparted and a feeling of Paris was improved, which was preferable as a dumpling.

[Example 5]
The effects of enzyme addition timing and enzyme reaction conditions in the liquid species on the texture were examined.
100% by mass of semi-strong powder and 400% by mass of water were mixed. To the obtained kneaded product, 0.1% by mass of lactic acid bacteria similar to 2-10 was added and mixed. After fermentation at 42 ° C. for 18 hours, the mixture was cooled to 5 ° C. to obtain a liquid type.
Using the obtained liquid type, 5-1 to 5-5 use the same mixing ratio as the above 2-1 to 2-12, 5-6 uses the same mixing ratio as the above 2-13, A dumpling skin was produced in the same manner as in Example 1 to obtain a baked dumpling.
In addition, at the timing shown in Table 18, 0.006% by mass of the same enzyme as in the above 4-1 is added to 100% by mass of the grain flour in the liquid seed, and the enzyme reaction is performed at the time and temperature shown in Table 18. It was. When an enzyme is added at the time of main seasoning or addition of lactic acid bacteria, reaction time and reaction temperature for the enzyme are not provided.
Table 19 shows the texture and other results of the obtained grilled dumplings.

It was confirmed that the enzyme addition timing was before the lactic acid fermentation than when the main cake or lactic acid bacteria were added, thereby providing a texture improvement effect. The cause of this is not clear, but when added during the main seasoning, the enzyme has a short reaction time with cereal flour and cereal flour, and when added during the addition of lactic acid bacteria, it becomes a low pH environment due to the action of lactic acid bacteria. It is surmised that it is out of the optimum pH.
Furthermore, when adding before lactic acid fermentation, it was also confirmed that it is preferable to make an enzyme react at 50 degreeC for 1 hour.

[Example 6]
The effect of the amount of enzyme added in the liquid type on the texture was examined.
The semi-strong powder of the blending amount shown in Table 20 and water were mixed. The amount of α-amylase (“GRINDAMYL A1000”, trade name, manufactured by Danisco Japan Co., Ltd.) in the amount shown in Table 20 as an enzyme and the lactic acid bacteria similar to 2-9 above were added to and mixed with the resulting kneaded product. After fermentation at 18 ° C. for 18 hours, the mixture was cooled to 5 ° C. to obtain a liquid type.
Using the obtained liquid type, using the same compounding ratio as said 1-5, the dumpling skin was manufactured similarly to Example 1, and the baked dumpling was obtained.
Table 21 shows the results of the texture of the baked dumplings obtained.

  As a result of Example 6 above, it was confirmed that the soft feeling and the Paris feeling improved as the amount of enzyme added increased. In addition, the texture improvement effect was remarkable when the enzyme addition amount was 0.003 mass% or more with respect to 100 mass% of the grain flour, and particularly when 0.006 mass%.

[Example 7]
The effect of the type of grain flour in the liquid type on the texture was examined.
The blending amounts shown in Table 22 and the grain flour shown in Table 23 were mixed with water. To the obtained mixture, α-amylase (“GRINDAMYL A1000”, trade name, manufactured by Danisco Japan) was added and mixed as an enzyme, and an enzyme reaction was performed at 50 ° C. for 1 hour. Then, the lactic acid bacteria shown in Table 23 were added and mixed, fermented at the temperature shown in Table 23 for 18 hours, and then cooled to 5 ° C. to obtain a liquid type. The lowered pH before and after lactic acid fermentation is also shown in Table 23.
Using the obtained liquid type, the mixture ratio shown in Table 24 was used to produce a gyoza skin in the same manner as in Example 1 to obtain baked gyoza.
The lactic acid bacteria of 7-1 to 7-3 were the same as the above 4-6 to 4-8, and the lactic acid bacteria of 7-4 to 7-7 were the same as the above 2-10.
The results of the texture of the obtained grilled dumplings are shown in Table 25. In addition, about the buckwheat flour, since it was anticipated that the flavor of dumplings would be lost when used, no dumplings were manufactured.

  As a result of Example 7 above, it was confirmed that liquid types using various cereal flours also had a texture improvement effect. Moreover, it was found that buckwheat flour and rice flour had a large decrease in pH after fermentation, and the fermentation was more advanced.

[Examples 8-1 to 8-4]
The difference in the texture-improving effect of the present invention depending on the type of processed cereal powder was examined.
(Example 8-1)
Using the liquid type obtained in the same manner as in 2-6 above, small dragon husk skins were produced according to the formulation shown in Table 26. Specifically, after mixing the obtained liquid type and other raw materials and auxiliary raw materials shown in Table 26, compounding and rolling, No. 10 type punched dragon wrapping skin (0.7 to 0.8 mm thick) ) Was cut out to produce a small dragon wrap. Then, add the salt, seasoning, spices, and prepared water to the minced meat and minced onion, and knead well. It was placed on, wrapped and molded to obtain a raw small dragon wrap. These raw dragon wraps were cooked at 95 ° C. for 8 minutes. Thereafter, it was quickly frozen at -40 ° C. to obtain a frozen small dragon sachet. The obtained frozen small dragon wrap was steamed in a 98 ° C. steamer to obtain a steamed dragon wrap.
Table 27 shows the results of the texture of the obtained steamed dragon wrap.

(Example 8-2)
Using the liquid type obtained in the same manner as in 2-9 above, udon was produced with the formulation shown in Table 28. Specifically, the obtained liquid type was mixed with the other raw materials and auxiliary raw materials shown in Table 28, roughly rolled, compounded, rolled, and then cut out with a No. 9 square thin blade to produce raw udon. . These raw udon were boiled at 100 ° C. for 13 minutes, then washed with running water, cooled with ice water, divided into 200 g portions, and rapidly frozen at −40 ° C. to obtain frozen udon. Each 200 g of the obtained frozen udon was boiled at 100 ° C. for 1.5 minutes, washed with running water, and then cooled with ice water for 15 seconds to obtain cold udon. In addition, 200 g of the obtained frozen noodles were boiled at 100 ° C. for 1.5 minutes and immersed in warm noodle soup to obtain hot udon.
Table 29 shows the results of the cold udon and hot udon obtained, such as the texture immediately after cooking and 10 minutes after cooking.

(Example 8-3)
8-3-2 uses the liquid type obtained in the same manner as in the above 7-3, 8-3-3 uses the liquid type obtained in the same manner as in the above 7-1, and the formulation shown in Table 30 Made soba. Specifically, the obtained liquid type was mixed with other raw materials and auxiliary materials shown in Table 30, roughly rolled, compounded, rolled, and then cut out with a No. 20 square thin blade to produce raw buckwheat. . These raw buckwheat were boiled at 100 ° C. for 1.5 minutes, washed with running water, cooled with ice water, divided into 150 g portions, and rapidly frozen at −40 ° C. to obtain frozen buckwheat noodles. 150 g of the obtained frozen buckwheat noodles were boiled at 100 ° C. for 1 minute, washed with running water, and then cooled with ice water for 15 seconds to obtain cold buckwheat noodles.
Table 31 shows the results of food texture and the like immediately after cooking the obtained cold buckwheat and after 10 minutes from cooking.

(Example 8-4)
Pasta was produced with the formulation shown in Table 32 using the liquid type obtained in the same manner as in 2-1. Specifically, the obtained liquid type was mixed with other raw materials and auxiliary raw materials shown in Table 32, roughly rolled, compounded, rolled, and then cut out with a number 9 thin blade to produce raw pasta. . These raw pasta was boiled at 100 ° C. for 6 minutes, washed with running water, cooled with ice water, divided into 150 g portions, and rapidly frozen at −40 ° C. to obtain frozen pasta. 150 g of each of the obtained frozen pasta was boiled at 100 ° C. for 1 minute, drained, and then entangled with pasta sauce.
Table 33 shows the results of food texture and the like immediately after cooking the pasta and after 10 minutes from cooking.

  As a result of the above Examples 8-1 to 8-3, it was confirmed that the production method using the liquid type of the present invention has a texture improving effect in various processed flour products. In addition, in the pasta of Example 8-4, an effect of improving the noodle surface that the source is easily entangled was observed.

  The processed cereal flour of the present invention can be suitably used in the field of food production using cereal flour.

Claims (12)

A processed flour product produced by adding a liquid seed to a flour made of wheat flour, rice flour or buckwheat flour ,
The liquid type is obtained by lactic acid fermentation of a mixture comprising wheat flour, rice flour or buckwheat flour and water .
The liquid type is used at 30 to 70 parts by mass with respect to 100 parts by mass of the grain flour.
The processed grain powder is a processed noodle skin or noodles .   The processed cereal powder according to claim 1, wherein the liquid type further contains an enzyme. The lactic acid bacteria used for the lactic acid fermentation may be Lactobacillus genus, Bifidobacterium genus, Pediococcus genus, Leuconostoc genus, or a combination thereof, or Streptococcus ( The processed grain flour product according to claim 1 or 2, which is a combination with a genus Streptococcus. The grain flour processed product according to claim 2 or 3, wherein the enzyme is selected from the group consisting of α-amylase, β-amylase, glucoamylase, protease, and xylanase. The processed cereal powder according to any one of claims 1 to 4, wherein the liquid type is obtained by lactic acid fermentation of a mixture containing 100 parts by mass of the cereal powder and 50 to 800 parts by mass of water. The grain flour processed product according to any one of claims 1 to 5, wherein the pH of the liquid type after lactic acid fermentation is 1.3 or more lower than the pH of the mixture before lactic acid fermentation. A step of lactic acid fermentation of a mixture comprising wheat flour, rice flour or buckwheat flour and water to obtain a liquid species;
Flour, cereal flour 100 parts by weight consisting of rice flour or buckwheat flour, the liquid type was added 30 to 70 parts by weight, possess a process for manufacturing a fabric by kneading, and
A method for producing a processed grain flour product, wherein the processed grain flour product is noodle skins or noodles .   The method for producing a processed grain flour product according to claim 7, wherein the liquid type further contains an enzyme. The lactic acid bacteria used for the lactic acid fermentation may be Lactobacillus genus, Bifidobacterium genus, Pediococcus genus, Leuconostoc genus, or a combination thereof, or Streptococcus ( The method for producing a processed grain flour product according to claim 7 or 8, which is a combination with the genus Streptococcus. The method for producing a processed grain flour product according to claim 8 or 9, wherein the enzyme is selected from the group consisting of α-amylase, β-amylase, glucoamylase, protease, and xylanase. The method for producing a processed grain flour according to any one of claims 7 to 10, wherein in the step of obtaining the liquid type, 50 to 800 parts by mass of water is used with respect to 100 parts by mass of the grain flour. The method for producing a processed grain flour product according to any one of claims 7 to 11, wherein the pH of the liquid type after lactic acid fermentation is 1.3 or more lower than the pH of the mixture before lactic acid fermentation.