JP2024011986A - mix composition - Google Patents

Abstract

To provide a technique for improving the quality in a noodle field or a bakery product field.SOLUTION: A mix composition contains at least one selected from among: 0.03-10 pts.mass of saccharide containing 40 mass% or more per solid content of at least one sugar selected from sugar having glucose as the constituent sugar and a polymerization degree of 2-6, and their reduced sugar based on the total 100 pts.mass of grain flour and starch used for food; 2-50 mass% of processed starch per the total 100 mass% of grain flour and starch used for food; 0.01-50 pts.mass of at least one protein selected from plant-derived protein, egg-derived protein and milk-derived protein based on the total 100 pts.mass of grain flour and starch used for food; and 0.005-1.2 pts.mass of thickening polysaccharide based on the total 100 pts.mass of grain flour and starch used for food, and contains more than 0 mass% and 12 mass% or less of powder malt having the following characteristics based on the total 100 pts.mass of grain flour and starch used for food: (a) a saccharification power is 50 WK or less; and (b) an L value of a CIELAB color system is 40 or more.SELECTED DRAWING: None

Description

The present invention relates to mix compositions. More specifically, a mix composition that can be used for noodles or bakery products, a noodle dough using the mix composition, or a bakery product dough, noodles, or a bakery product, and a noodle dough, or The present invention relates to a method for producing dough for bakery products, a method for producing noodles or bakery products, and a method for modifying noodles or bakery products.

Conventionally, various techniques have been proposed for wheat flour, the main raw material, auxiliary raw materials, additives, etc., in order to improve the texture, flavor, etc. of noodles, bakery products, etc. Among these, in recent years, the development of technology for using malt materials in foods has been progressing.

For example, Patent Document 1 discloses noodles containing 0.6 to 6 parts of roasted malt extract in terms of dry matter weight ratio. Patent Document 1 states that the roasted malt extract can impart a pleasant flavor and a glossy brown color tone without having any adverse effect on the original texture of the noodles, and can provide noodles with an unprecedented differentiation. It is stated that.

In addition, Patent Document 2 states that by wrapping ingredients in gyoza wrappers containing malt extract and freezing them, the edges of the skin are not hard, which prevents breakage at the edges during distribution, sales, cooking, etc. This technology discloses a technique for producing frozen raw dumplings that do not cause cracking, have no cracking of the skin in the body, and have excellent texture and appearance not only in the main body part of the skin but also in the ear part when cooked.

Furthermore, Patent Document 3 discloses that pulverized malt that has been partially roasted to have an α-amylase activity of 10 to 100 units/g is added to 100 parts by mass of a flour raw material mainly composed of wheat flour. By adding 5 to 9 parts by mass and making bread according to a conventional method, the dough has good extensibility and is easy to work with, and the bread after baking has a rich internal color and a unique good flavor and taste. However, a technique has been disclosed that can easily produce good breads that are soft, crisp, and melt in the mouth.

Japanese Patent Application Publication No. 11-266809 Japanese Patent Application Publication No. 2007-274964 Japanese Patent Application Publication No. 2011-135810

As mentioned above, various developments are underway regarding the technology of using malt materials in foods, but the reality is that further improvements in technology are required.

Therefore, the main purpose of the present technology is to provide a technology for improving the quality of noodles or bakery products.

In this technology, first, sugars containing glucose as a constituent sugar with a degree of polymerization of 2 to 6, and 40% by mass or more of one or more sugars selected from these reducing sugars based on the solid content: flours used for foods; and 0.03 to 10 parts by mass per 100 parts by mass of starches; Processed starch: 2 to 50 parts by mass per 100 parts by mass of flours and starches used in food; plant-derived protein, egg-derived protein, and one or more proteins selected from milk-derived proteins: 0.01 to 50 parts by mass based on a total of 100 parts by mass of flours and starches used in foods; and polysaccharide thickener: flours and starches used in foods. 1 or more selected from 0.005 to 1.2 parts by mass based on a total of 100 parts by mass of
Powdered malt having the following characteristics (a) and (b): more than 0% by mass and 12% by mass or less based on the total 100% by mass of flours and starches used in foods,
Provided is a mix composition containing.
(a) Saccharification power is 50 WK or less (b) L value of CIELAB color system is 40 or more The powdered malt used in the mix composition according to the present technology may further have the following characteristic (c). .
(c) Median particle size is 10 to 250 μm
As the powdered malt used in the mix composition according to the present technology, pulverized roasted and steamed green malt can be used.
The mix composition according to the present technology can be used for noodles or bakery products.

Next, the present technology provides a noodle dough or a bakery product dough using the mix composition according to the present technology.

The present technology also provides noodles or bakery products using the mix composition according to the present technology, or the noodle dough or bakery product dough according to the present technology.

In the present technology, the present technology further includes sugars having a degree of polymerization of 2 to 6 and having glucose as a constituent sugar, and sugars containing 40% by mass or more based on solid content of one or more sugars selected from these reducing sugars: flours used for foods. and 0.03 to 10 parts by mass per 100 parts by mass of starches; Processed starch: 2 to 50 parts by mass per 100 parts by mass of flours and starches used in food; plant-derived protein, egg-derived protein, and one or more proteins selected from milk-derived proteins: 0.01 to 50 parts by mass based on a total of 100 parts by mass of flours and starches used in foods; and polysaccharide thickener: flours and starches used in foods. 1 or more selected from 0.005 to 1.2 parts by mass based on a total of 100 parts by mass of
Powdered malt having the following characteristics (a) and (b): more than 0% by mass and 12% by mass or less based on the total 100% by mass of flours and starches used in foods,
Provided is a method for producing noodle dough, dough noodles for bakery products, or bakery products, including an addition step of adding.
(a) Saccharification power is 50WK or less (b) L value of CIELAB color system is 40 or more

In this technology, in addition, sugars containing glucose as a constituent sugar with a degree of polymerization of 2 to 6 and one or more sugars selected from these reducing sugars in an amount of 40% by mass or more based on the solid content: grain flour used for food; 0.03 to 10 parts by mass per 100 parts by mass of flours and starches; Processed starch: 2 to 50 parts by mass per 100 parts by mass of flours and starches used in food; Plant-derived protein, egg-derived protein , and one or more proteins selected from milk-derived proteins: 0.01 to 50 parts by mass based on a total of 100 parts by mass of flours and starches used in foods; and polysaccharide thickener: flours and starches used in foods. 1 or more selected from 0.005 to 1.2 parts by mass based on a total of 100 parts by mass of starches,
Powdered malt having the following characteristics (a) and (b): more than 0% by mass and 12% by mass or less based on the total 100% by mass of flours and starches used in foods,
Provided is a method for modifying noodles or bakery products, including an addition step of adding.
(a) Saccharification power is 50WK or less (b) L value of CIELAB color system is 40 or more

Hereinafter, a preferred form for implementing the present technology will be described. Note that the embodiment described below shows an example of a typical embodiment of the present technology, and therefore the scope of the present technology should not be interpreted narrowly.

<Mix composition>
The mix composition according to the present technology includes one or more selected from (1) a specific saccharide; (2) a processed starch; (3) a specific protein; and (4) a polysaccharide thickener; Contains powdered malt. Each material will be explained in detail below. In addition, in the content of each material according to the present invention and the blending ratio with powdered malt, when each material is a powder material, the water contained in each material shall constitute "each material". Furthermore, when each material is a liquid material, or when it is dissolved or dispersed in a liquid material such as water and then mixed with other materials, each material shall be composed of a solid component.

(1) Specific saccharides This technology includes saccharides containing glucose as a constituent sugar with a degree of polymerization of 2 to 6, and 40% by mass or more of one or more sugars selected from these reducing sugars based on the solid content. Can be used. In foods manufactured by using specific saccharides in the mix composition according to the present technology, the natural taste and aroma of grains can be felt strongly, and the food texture can be improved. As for the effect on texture, for example, manufactured noodles have improved viscoelasticity and firmness, and bakery products have improved moistness and chewiness.

Examples of sugars with a degree of polymerization of 2 to 6 that include glucose as a constituent sugar include disaccharides such as trehalose, maltose, and isomaltose; trisaccharides such as panose, maltotriose, and isomaltotriose; and maltotetraose and isomaltotriose. Examples include tetrasaccharides such as maltotetraose; pentasaccharides such as maltopentaose; and hexasaccharides such as maltohexaose.

This technology uses malto-oligosaccharides with a degree of polymerization of 2 to 6 (maltose, maltotriose, maltotetraose, maltopentaose, maltohexaose) and one or more reducing sugars selected from these reducing sugars because of its high modification effect. Saccharides containing 40% by mass or more of sugar per solid content are preferred, and saccharides containing 40% by mass or more of one or more sugars selected from maltooligosaccharides having a degree of polymerization of 2 to 6 per solid content are more preferred. By using these saccharides, the natural taste and aroma of grains can be felt more strongly in manufactured foods, and the texture can also be improved.

Furthermore, the state of the saccharide used in the present technology is not particularly limited, and may be in the form of powder or liquid.

When using a specific saccharide in the mix composition according to the present technology, the content of the specific saccharide in the mix composition according to the present technology is 0 per 100 parts by mass of the flour and starch used in food. The amount is 0.03 to 10 parts by weight, preferably 0.1 to 6 parts by weight, and more preferably 0.15 to 5 parts by weight. By setting it within this range, the natural taste and aroma of grains can be felt more strongly in the manufactured food, and the texture can be further improved.

When using a specific saccharide in the mix composition according to the present technology, the blending ratio with powdered malt described below is not particularly limited and can be freely set. In the present technology, the amount of specific saccharide per amount of powdered malt is, for example, 0.01 to 5, preferably 0.015 to 3, more preferably 0.018 to 2.5, and still more preferably 0.023 to 5. It may be 2.2, 0.03 to 2.2, 0.05 to 2.2, or 0.08 to 2.2. By setting the blending ratio of powdered malt and specific saccharides (described below) within this range, the natural taste and aroma of grains can be felt even more strongly in the manufactured food, and the texture can also be improved. be able to.

(2) Modified starch Modified starch can be used in this technology. By using modified starch in the mix composition according to the present technology, the natural taste and aroma of grain can be felt strongly in the manufactured food, and the food texture can be improved. As for the effect on texture, for example, manufactured noodles have improved viscoelasticity and firmness, and bakery products have improved moistness and chewiness.

Processed starch refers to starch that has been subjected to chemical treatment, physical treatment, or enzymatic treatment either singly or in combination.

The starches that are used as raw materials for processed starches include potatoes, sticky-type potatoes, sweet potatoes, cassava, sticky-type cassava, corn, sticky-type corn, corn with high amylose content, sago, wheat, waxy wheat, rice, and sticky rice. Natural starch made from rice, beans, etc. can be used.

Chemical treatments applied to starch include acid treatment, alkali treatment, oxidation treatment, esterification treatment, etherification treatment, crosslinking treatment, etc. For example, acetylated starch, phosphoric acid crosslinked starch, acetic acid starch, oxidized starch , acetylated adipic acid crosslinked starch, acetylated phosphoric acid crosslinked starch, acetylated oxidized starch, hydroxypropylated starch, hydroxypropylated phosphate crosslinked starch, and the like. Physical treatments performed on starch include drying treatment, gelatinization treatment, moist heat treatment, oil processing treatment, ball mill treatment, pulverization treatment, heat treatment, hot water treatment, bleaching treatment, and the like. Examples of the enzymatic treatment applied to starch include enzymatic treatment with α-amylase or α-glucosidase. In addition, the processed starch of the present invention includes high amylose corn starch subjected to moist heat treatment, starch subjected to highly crosslinking treatment, etc., and starch is subjected to chemical treatment, physical treatment, or enzymatic treatment singly or in combination. It also includes starches that have become resistant to digestion due to the use of resistant starches (indigestible starches).

In this technology, one or more chemical treatments selected from acetylation treatment, hydroxypropylation treatment, phosphoric acid crosslinking treatment, and oxidation treatment and/or gelatinization treatment are performed because of the high modification effect. It is preferable to use starch, and it is more preferable to use starch that has been subjected to acetylation treatment or hydroxypropylation treatment. By using these processed starches, the natural taste and aroma of grains can be felt more strongly in the manufactured foods, and the texture can be improved.

When using modified starch in the mix composition according to the present technology, the content of the modified starch in the mix composition according to the present technology is 2 to 50% by mass based on the total of 100% by mass of flours and starches used in foods. The content is preferably 3 to 45% by mass, more preferably 3.5 to 42% by mass. By setting it within this range, the natural taste and aroma of grains can be felt more strongly in the manufactured food, and the texture can be further improved.

When using processed starch in the mix composition according to the present technology, the blending ratio with powdered malt described below is not particularly limited and can be freely set. In the present technology, the amount of processed starch per amount of powdered malt is, for example, 1 to 500, preferably 1.5 to 100, more preferably 1.7 to 50, still more preferably 1.8 to 30, 1.8 It may be 25 to 25. By setting the blending ratio of powdered malt and processed starch (described later) within this range, the natural taste and aroma of the grain can be felt more strongly in the manufactured food, and the texture can also be improved. Can be done.

(3) Specific protein One or more proteins selected from plant-derived proteins, egg-derived proteins, and milk-derived proteins can be used in the present technology. By using a specific protein in the mix composition according to the present technology, the natural taste and aroma of grain can be felt strongly in the manufactured food, and the texture can also be improved. As for the effect on texture, for example, manufactured noodles have improved viscoelasticity and firmness, and bakery products have improved moistness and chewiness.

Examples of plant-derived proteins include pea protein, soybean protein, mung bean protein, barley protein, wheat protein (gluten (gliadin, glutenin, etc.)), rice protein, vegetable-derived protein, fruit-derived protein, and the like. Examples of egg-derived proteins include egg white, egg yolk, albumin, ovalbumin, ovomucoid, ovotransferrin, and lysozyme. Examples of milk-derived proteins include casein, whey protein, and MPC.

In this technology, it is preferable to use one or more proteins selected from pea protein, soybean protein, wheat protein (gluten (gliadin, glutenin, etc.)), egg white, and egg yolk in terms of the high modification effect. It is more preferable to use one or more proteins selected from (gluten (gliadin, glutenin, etc.)) and egg white. By using these proteins, the natural taste and aroma of grains can be felt more strongly in manufactured foods, and the texture can also be improved.

When using a specific protein in the mix composition according to the present technology, the content of the specific protein in the mix composition according to the present technology is 0 per 100 parts by mass of the flour and starch used in food. It may be .01 to 50 parts by weight, preferably 0.05 to 20 parts by weight, more preferably 0.5 to 10 parts by weight, 0.5 to 5 parts by weight, or 0.5 to 3 parts by weight. By setting it within this range, the natural taste and aroma of grains can be felt more strongly in the manufactured food, and the texture can be further improved.

When using a specific protein in the mix composition according to the present technology, the blending ratio with powdered malt described below is not particularly limited and can be freely set. In the present technology, the amount of specific protein per amount of powdered malt is, for example, 0.005 to 100, preferably 0.02 to 10, more preferably 0.03 to 8, 0.04 to 5, 0.04 ~3, or 0.04~1. By setting the blending ratio of powdered malt and specific protein (described below) within this range, the natural taste and aroma of grains can be felt even more strongly in the manufactured food, and the texture can also be improved. be able to.

(4) Polysaccharide thickener A polysaccharide thickener can be used in the present technology. By using polysaccharide thickener in the mix composition according to the present technology, the natural taste and aroma of grain can be felt strongly in the manufactured food, and the texture can also be improved. As for the effect on texture, for example, manufactured noodles have improved viscoelasticity and firmness, and bakery products have improved moistness and chewiness.

Examples of thickening polysaccharides include xanthan gum, guar gum, locust bean gum, tara gum, tamarind gum, carrageenan, gum arabic, alginic acid, sodium alginate, alginate ester (propylene glycol alginate), psyllium seed gum, gellan gum, pectin, and carboxymethyl cellulose. , hydroxypropyl methylcellulose, konnyaku flour, etc.

In this technique, it is particularly preferable to use one or more thickening polysaccharides selected from xanthan gum, alginic acid, alginate ester, and guar gum. By using these thickening polysaccharides, the natural taste and aroma of grains can be felt more strongly in the manufactured foods, and the texture can be made even better.

When using a polysaccharide thickener in the mix composition according to the present technology, the content of the polysaccharide thickener in the mix composition according to the present technology is based on a total of 100 parts by mass of flours and starches used in foods. The amount is 0.005 to 1.2 parts by weight, preferably 0.03 to 0.6 parts by weight. By setting it within this range, the natural taste and aroma of grains can be felt more strongly in the manufactured food, and the texture can be further improved.

When using a thickening polysaccharide in the mix composition according to the present technology, the blending ratio with powdered malt described below is not particularly limited and can be freely set. In the present technology, the amount of polysaccharide thickener per amount of powdered malt is, for example, 0.003 to 0.6, preferably 0.01 to 0.4, more preferably 0.02 to 0.3. By setting the blending ratio of powdered malt and polysaccharide thickener (described below) within this range, the natural taste and aroma of grains can be felt even more strongly in the manufactured food, and the texture can also be improved. can do.

(5) Specific powdered malt The powdered malt used in this technology has the following characteristics (a) and (b).
(a) Saccharification power is 50WK or less (b) L value of CIELAB color system is 40 or more

If the saccharification power of the powdered malt according to the present technology is 50 WK or less, the effects of the present technology can be exhibited, but it is preferably 30 WK or less, more preferably 20 WK or less, and even more preferably 10 WK or less. The lower the saccharification power is, the stronger the natural taste and aroma of grains can be felt in the manufactured food, and the better the texture can be. That is, the lower limit of the saccharification power is not limited, and the saccharification power may be zero. In addition, in this technology, "saccharifying power" is the total activity of starch degrading enzymes, and can be measured by the following method.

[Method of measuring saccharification power]
<Preparation of powdered malt extract>
20 g of powdered malt was accurately weighed into a beaker, 480 mL of water was added thereto, and the mixture was immersed in a constant temperature water bath at 40° C. and stirred for 1 hour. After stirring, return to room temperature with cold water and add water to make 520 g. The obtained malt slurry was passed through Toyo Roshi No. 2, discard the first 200 mL of the filtrate, and use the next 50 mL as a sample (hereinafter referred to as extract) for measurement.

<Saccharification reaction>
The starch solution used is one in which 10 g of starch (for example, Merck's analytical soluble starch (No. 1252)) is added to 400 mL of boiling water, boiled for 5 minutes, rapidly cooled, and made up to 500 mL by adding water. Add 100 mL of starch solution to two 200 mL volumetric flasks (one for test and one for blank). Add 5 mL of an acetic acid buffer solution (a mixture of a solution of 30 g of acetic acid dissolved in water to make 1 L and a solution of 34 g of sodium acetate trihydrate dissolved in water to make 500 mL) in advance in a measuring flask for the test. First, these two volumetric flasks are immersed in a constant temperature water bath at 20° C. for 20 minutes. Next, 5 mL of the extract liquid is added to a measuring flask for testing, and the flask is placed in a constant temperature water bath at 20° C. for 30 minutes. Thirty minutes after adding the extract, 4 mL of 1N sodium hydroxide solution (20 g of sodium hydroxide dissolved in water to make 500 mL) is added to stop the saccharification reaction. To a blank volumetric flask, add 2.35 mL of 1N sodium hydroxide solution, followed by 5 mL of the extract.

<Measurement>
Add water up to the marked line to the two volumetric flasks after the saccharification reaction. Take 50 mL of the liquid from each volumetric flask and place it in a 200 mL Erlenmeyer flask with a stopper. Into each Erlenmeyer flask, add 25 mL of 0.1N iodine solution (0.1N iodine solution is a solution of 20 g of potassium iodide dissolved in 200 mL of water, add 12.7 g of iodine, and then add water to make 1 L. After adding solution) and 3 mL of 1N sodium hydroxide solution, stopper the solution and leave it in a dark place for 15 minutes. Next, 4.5 mL of a 1N sulfuric acid solution (28 mL of concentrated sulfuric acid was gradually added to a beaker containing 700 mL of water with stirring, and water was added to make up to 1 L) was then added to each Erlenmeyer flask. After that, the remaining unreacted iodine was dissolved in a factor-standardized 0.1N sodium thiosulfate solution (24.82 g of sodium thiosulfate and 7.6 g of sodium tetraborate were dissolved in 400 mL of water, then water was added to 1 L). Standardize using a factor-standardized solution) and find the titration value at the point where the blue color disappears. The saccharifying power (DP) is expressed in grams of maltose produced under the above conditions, and is determined by the following formula (1). In the following formula (1), f is the factor of the 0.1N sodium thiosulfate solution, VB is the titration value of the sodium thiosulfate solution in the blank test, and VT is the titration value of the sodium thiosulfate solution in the main test.
Formula (1): DP=f×(VB-VT)×34.2

The L value of the CIELAB color system of the powdered malt according to the present technology can exhibit the effects of the present technology if it is 40 or more, but is preferably 50 or more, more preferably 55 or more. By using powdered malt having an L value of 40 or more in the CIELAB color system, noodles with no problem in color tone can be obtained. Further, the upper limit of the L value is preferably 90 or less, more preferably 85 or less. Note that the L value of the CIELAB color system refers to a value indicating the lightness of powdered malt as measured by a color difference meter using a known method. The L value is expressed as a numerical value from 0 to 100, where an L value of 0 means black and an L value of 100 means white. As the color difference meter, for example, a spectrophotometer CM-5 (manufactured by Konica Minolta, Inc.) can be used.

The powdered malt according to the present technology may further have one or more of the following characteristics (c), (d), and (e).
(c) Median particle size is 10 to 150 μm
(d) The proportion of particles with a particle size of 30 μm or less is 10% or more (e) The proportion of particles with a particle size of 206 μm or more is 30% or less

The particle size of the powdered malt according to the present technology is not particularly limited as long as it does not impair the effects of the present technology. For example, the median particle size may be 10 to 180 μm, preferably 13 to 150 μm, more preferably 15 to 125 μm, even more preferably 18 to 80 μm, 22 to 60 μm, or 25 to 55 μm. Further, for example, the proportion of particles having a particle diameter of 30 μm or less is 10% or more, preferably 14 to 60%, more preferably 20 to 58%, and still more preferably 30 to 55%. Furthermore, for example, even if the proportion of particles with a particle diameter of 206 μm or more is 30% or less, preferably 26% or less, more preferably 23.5% or less, still more preferably 20% or less, 15% or less, or 10% or less. good. By setting the particle size of the powdered malt according to this technology within this range, the natural taste and aroma of the grain can be felt more strongly in the manufactured food, and the texture can also be improved. .

In addition, in this technology, the median particle size, the proportion of particles with a particle size of 30 μm or less, and the proportion of particles with a particle size of 206 μm or more can be determined from the volume-based particle size cumulative distribution, and the particle size distribution using laser diffraction method. It can be measured using a measuring device. Specifically, using a laser diffraction particle size distribution analyzer HELOS&RODOS (manufactured by Nippon Laser), a volume-based particle size distribution was obtained by Fraunhofer diffraction, and 50% of the volume-based integrated analysis curve in the particle size distribution was obtained. It is possible to calculate the particle size corresponding to the median particle size, the proportion of particles with a particle size of 30 μm or less, and the proportion of particles with a particle size of 206 μm or more.

The malt used for the powdered malt according to the present technology is not particularly limited as long as powdered malt having the above characteristics can be obtained when powdered. Preferably it is roasted malt, more preferably roasted steamed green malt. "Roasted steamed green malt" refers to malt obtained by roasting steamed green malt. Green malt may be dried at a low temperature and then adjusted to have the same moisture content (for example, 40 to 45% by mass) as green malt that has not undergone a drying process by adding water. Details of the method for producing powdered malt according to the present technology will be described later, but by using roasted malt, powdered malt with low or no saccharifying power can be easily obtained. In addition, by using malt obtained by roasting steamed green malt, it becomes powdered malt that has the characteristics of steamed green malt with advanced enzymatic reactions and has low or no saccharification ability. The natural taste and aroma can be felt even more strongly, and the texture can also be improved.

The raw material for the powdered malt of the present technology is not particularly limited, and examples include barley such as barley, wheat, and rye, and these can be used alone or in combination of two or more. In this technique, it is preferable to use powdered malt made from barley.

[Production method of powdered malt]
The method for manufacturing powdered malt according to the present technology is not particularly limited as long as powdered malt having the above-mentioned characteristics can be obtained. The heated malt may be crushed to obtain powdered malt having the above-described characteristics, or the powdered malt may be heated to produce powdered malt having the above-described characteristics. Preferably, the method is one in which heated malt is pulverized.

For example, first, raw barley grains are germinated to become malt. It is preferable to make it into a green malt state (germination step). The preferred degree of germination is that the leaf buds have extended to 50 to 100% of the grain length. One specific method for producing green malt with this level of germination is to fill a soaking tank with water at 12 to 20°C and soak the malt for 20 to 60 hours to remove the moisture necessary for germination. After absorbing water, the seeds are transferred to a germination chamber with a mesh-like floor and germinated for 4 to 6 days while humidified air at 12 to 20°C is sent through the mesh.

Next, the obtained green malt is roasted to obtain raw material malt (roasting process). One specific method for roasting is heating in a rotating drum at 120 to 180°C for 1 to 3 hours. Preferably, the green malt is kept at 60-80°C for 0.5-2 hours in a sealed rotating drum to obtain steamed green malt (steaming process), and then the sealed state is broken and steamed at 120-180°C for 1-3 hours. This is a method of heating for a period of time (roasting process). More preferably, the temperature of the roasting step is 120 to 140°C. The roasted malt is used as raw material malt after undergoing a derooting and polishing process as necessary.

Then, the obtained raw material malt is pulverized to produce powdered malt having the above-mentioned characteristics. As the pulverization method, known methods such as roll pulverization, impact pulverization, and air flow pulverization can be used. If necessary, the particles may be sized using a sieve, a classifier, or the like.

The content of the specific powdered malt in the mix composition according to the present technology is more than 0% by mass and 12% by mass or less, preferably 0.05 to 8% by mass, based on the total 100% by mass of flours and starches used in foods. % by mass, more preferably 0.15-7% by mass, even more preferably 0.3-6.5% by mass, and 0.5-6% by mass. By setting the content within the above range, the natural taste and aroma of grains can be felt more strongly in the manufactured food, and the texture can be further improved.

The use of the mix composition according to the present technology described above is not particularly limited as long as the effects of the present technology are not impaired, but it can be suitably used for noodles or bakery products. Specifically, it can be distributed as a mix for noodles or a mix for bakery products together with other ingredients for noodles or bakery products.

The content of each material mentioned above is the amount per 100 parts by mass of the flours and starches used in the food, or the amount per 100% by mass of the flours and starches used in the food. be. In other words, when producing each food by adding grain flour or starch to the mix composition according to the present technology, the flour or starch contained in the mix composition according to the present technology and the manufactured The content of each material in the mix composition according to the present technology is the amount per 100 parts by mass of the flour and starch added at times, or per 100 mass%, so the content of each material in the mix composition according to the present technology is based on the above-mentioned values. becomes larger than

The flours used in the mix composition according to the present technology include wheat flour, rice flour, buckwheat flour, barley flour, rye flour, corn flour, millet flour, millet flour, soybean flour, white sorghum flour, or heat-treated flours. Examples include heated grain flour. Incidentally, malt flour including the above-mentioned powdered malt is also included in grain flours. Moreover, starches are the above-mentioned processed starch and starch that is a raw material for processed starch. Other materials include sugars including the aforementioned saccharides; protein materials including the aforementioned proteins; fats and oils such as powdered oils, salad oils, and shortening; dietary fiber materials such as powdered cellulose and crystalline cellulose; swelling agents such as baking soda; and salt. salts such as emulsifiers, pH adjusters, spices, seasonings, enzymes, vitamins, minerals, pigments, fragrances, kansui, etc.

<Dough for noodles, dough for bakery products>
The mix composition according to the present technology can be suitably used for dough for noodles and dough for bakery products.

For example, by mixing the mix composition according to the present technology, water, oil, and other necessary materials, dough for noodles or dough for bakery products can be manufactured.

The dough for noodles and the dough for bakery products according to the present technology can be distributed at room temperature, refrigerated, chilled, frozen, etc. For example, it is possible to distribute the product in the form of refrigerated dough balls, shaped refrigerated dough, frozen dough balls, shaped frozen dough, pre-roofed frozen dough, and the like.

<Noodles, bakery products>
The mix composition according to the present technology, the dough for noodles and the dough for bakery products according to the present technology can be suitably used for noodles or bakery products.

(1) Noodles The concept of noodles in this technology includes, for example, noodle strings such as Chinese noodles, spaghetti, pasta such as macaroni, as well as noodle wrappers used for gyoza, shumai, lasagna, ravioli, etc. . Specifically, for example, noodle strips such as Chinese noodles, udon, Japanese soba, somen, chilled barley, cold noodles, rice noodles, kishimen, etc., as well as gyoza wrappers, shumai wrappers, wonton wrappers, spring roll wrappers, lasagna sheets, and ravioli wrappers. Examples include noodle skins such as

Furthermore, in the present technology, noodles is a concept that includes both uncooked noodles and cooked noodles. When preparing cooked noodles, uncooked noodles such as noodle strings may be cooked by boiling them in hot water. The method of cooking the noodles is not particularly limited, but it may be boiled, cooked in oil, steamed, stir-fried, microwaved, etc., and the noodles may be gelatinized until they are ready to eat. In addition, the form of the noodles is not particularly limited, and includes raw noodles, dried noodles (including semi-dried noodles), boiled noodles, steamed noodles, fried noodles, refrigerated noodles (chilled noodles), frozen noodles, instant noodles, cooked noodles, and LL noodles. (Long life) Applicable to any type of noodles. In particular, it is preferable that the noodles be stored and/or distributed in refrigeration or freezing after being cooked, and it is preferable that the noodles be stored and/or distributed in refrigeration, since they can be more effective. More preferred. Noodles that are stored and/or distributed under refrigeration may be noodles that are eaten as they are, or may be noodles that are reheated before eating.

The noodles according to the present invention can be obtained by manufacturing the composition according to the present technology described above as part or all of the raw materials. In the present invention, the noodle dough can be prepared according to a normal method for preparing noodle dough. For example, noodle dough can be prepared by adding water, salt, etc. to the above-mentioned composition and kneading the mixture. In addition, when preparing noodle dough for Chinese noodles, kansui etc. may be further added.

The amount of water when preparing noodle dough depends on the type of noodles, but it is usually 25 to 50 parts by mass of water per 100 parts by mass of the flour and starch used for the noodles. Preferably, the water content is preferably 28 to 48 parts by mass.

The noodles according to the present invention can be produced by known noodle-making methods such as hand-pulling, hand-stretching, hand-pulling noodles, rolling noodles, extrusion noodles, and the like. In one embodiment of the present invention, the noodle dough is rolled into noodle strips of a desired thickness. The rolling is performed by passing the noodle dough through a rolling roll. Next, the noodle strip is cut into noodle strings using a noodle making machine or the like, and the noodle strings are cut to a desired length to obtain raw noodles. In addition, noodle skins can be obtained from the noodle strips using a die cutter or the like.

In one embodiment of the present invention, noodle strings may be obtained by stretching or twisting noodle dough, or noodles may be produced by extruding noodle dough through holes or the like. Generally, noodles such as spaghetti and macaroni are often manufactured by extruding noodle dough. Further, in the present invention, the noodles may be made using a machine, or may be made by hand-pulling or hand-pulling without using a machine.

For example, boiled noodles can be obtained by boiling the raw noodles, steamed noodles can be obtained by steaming them, and dried noodles can be obtained by drying them using a humidity control drying method or the like. For example, instant noodles can be obtained by boiling or steaming, forming and filling each serving into a frying basket or drying basket, and then frying or drying with high-temperature hot air.

(2) Bakery products Bakery products according to the present technology include breads, cakes, Western sweets, Japanese sweets, and the like. Breads include meal breads (e.g., white bread, rye bread, French bread, hardtack, variety bread, rolls, etc.), cooked breads (e.g., hot dogs, hamburgers, pizza pies, etc.), sweet breads (e.g., jam bread, anpan, cream bread, etc.). bread, raisin bread, melon bread, sweet roll, croissant, brioche, danish, coronet, etc.), steamed bread (e.g., meat bun, Chinese bun, red bean bun, etc.), special bread (e.g., grissini, English muffin, naan, etc.), etc. . Examples of cakes include steamed cakes, sponge cakes, butter cakes, roll cakes, pancakes, bousses, Baumkuchen, pound cakes, cheesecakes, and snack cakes. Western confectionery also includes choux, waffles, donuts, crepes, pies, biscuits, castella, madeleines, cookies, sables, etc. Furthermore, Japanese sweets include dorayaki, manju, taiyaki, conveyor belt, etc. In particular, bakery products that are baked or otherwise cooked and then packed in bags for storage and/or distribution are preferable because they are more effective. Bakery products that are stored and/or distributed in bags may be bakery products that are eaten as is, or may be bakery products that are reheated before consumption.

The bakery product according to the present technology can be manufactured by freely selecting and using a manufacturing method for general bakery products. Specifically, for example, at least the steps of manufacturing the composition for bakery products described above, the step of manufacturing the dough for bakery products described above, and the step of manufacturing bakery products using the dough for bakery products. By doing so, bakery products according to the present technology can be manufactured. The process of manufacturing bakery products using dough for bakery products includes, for example, performing primary fermentation, dividing, shaping, secondary fermentation, etc., and heating the dough for bakery products according to the present technology, as necessary. can manufacture bakery products. The heating method is not particularly limited, and one or more heating methods such as baking, steaming, frying, microwave heating, etc. can be freely selected and used as long as the effects of the present technology are not impaired.

<Production method, modification method>
Methods for producing noodle dough, dough for bakery products, noodles, and bakery products according to the present technology (hereinafter also simply referred to as "manufacturing methods according to the present technology"), or modification of noodles and bakery products according to the present technology The method (hereinafter simply referred to as "the modification method according to the present technology") includes an addition step of adding each material used in the mix composition according to the present technology described above.

In the manufacturing method according to the present technology or the modification method according to the present technology, there are no particular limitations on the method or timing of adding each material used in the mix composition according to the present technology described above. For example, a predetermined amount of each material used in the mix composition according to the present technology described above can be added as one of the manufacturing raw materials instead of or in part with the manufacturing raw materials used for manufacturing each food product. In addition, each material used in the mix composition according to the present technology may be added as part of the manufacturing raw materials when preparing each dough, or a composition containing each material used in the mix composition according to the present technology may be prepared in advance. Each dough can be prepared using the composition.

The amount of each material used in the mix composition according to the present technology in the addition step can be freely set depending on the type and properties of the target food, as long as the effects of the present technology are not impaired. The specific preferred amounts of each material added are as described above, and therefore will not be described here.

Note that the present technology can also be configured as follows.
(1)
Sugars containing glucose as a constituent sugar with a degree of polymerization of 2 to 6 and one or more sugars selected from these reducing sugars in an amount of 40% by mass or more based on the solid content: total of 100% of flours and starches used in foods 0.03 to 10 parts by mass based on parts by mass; Processed starch: 2 to 50% by mass per 100% by mass of flours and starches used in food; selected from plant-derived proteins, egg-derived proteins, and milk-derived proteins One or more proteins to be used: 0.01 to 50 parts by mass per 100 parts by mass of flours and starches used in foods; and polysaccharide thickener: 100 parts by mass of flours and starches used in foods. 1 or more selected from 0.005 to 1.2 parts by mass,
Powdered malt having the following characteristics (a) and (b): more than 0% by mass and 12% by mass or less based on the total 100% by mass of flours and starches used in foods,
A mix composition containing.
(a) Saccharification power is 50 WK or less (b) L value of CIELAB color system is 40 or more (2)
The mix composition according to (1), wherein the powdered malt further has the following feature (c).
(c) Median particle size is 10 to 250 μm
(3)
The mix composition according to (1) or (2), wherein the powdered malt is pulverized roasted and steamed green malt.
(4)
The mix composition according to any one of (1) to (3), which is for noodles or bakery products.
(5)
Dough for noodles or dough for bakery products, using the mix composition according to any one of (1) to (4).
(6)
Noodles or a bakery product using the mix composition according to any one of (1) to (4), or the noodle dough or bakery product dough according to claim (5).
(7)
Sugars containing glucose as a constituent sugar with a degree of polymerization of 2 to 6 and one or more sugars selected from these reducing sugars in an amount of 40% by mass or more based on the solid content: total of 100% of flours and starches used in foods 0.03 to 10 parts by mass based on parts by mass; Processed starch: 2 to 50% by mass per 100% by mass of flours and starches used in food; selected from plant-derived proteins, egg-derived proteins, and milk-derived proteins One or more proteins to be used: 0.01 to 50 parts by mass per 100 parts by mass of flours and starches used in foods; and polysaccharide thickener: 100 parts by mass of flours and starches used in foods. 1 or more selected from 0.005 to 1.2 parts by mass,
Powdered malt having the following characteristics (a) and (b): more than 0% by mass and 12% by mass or less based on the total 100% by mass of flours and starches used in foods,
A method for producing dough for noodles or dough for bakery products, including an addition step of adding.
(a) Saccharification power is 50 WK or less (b) L value of CIELAB color system is 40 or more (8)
Sugars containing glucose as a constituent sugar with a degree of polymerization of 2 to 6 and one or more sugars selected from these reducing sugars in an amount of 40% by mass or more based on the solid content: total of 100% of flours and starches used in foods 0.03 to 10 parts by mass based on parts by mass; Processed starch: 2 to 50% by mass per 100% by mass of flours and starches used in food; selected from plant-derived proteins, egg-derived proteins, and milk-derived proteins One or more proteins to be used: 0.01 to 50 parts by mass per 100 parts by mass of flours and starches used in foods; and polysaccharide thickener: 100 parts by mass of flours and starches used in foods. 1 or more selected from 0.005 to 1.2 parts by mass,
Powdered malt having the following characteristics (a) and (b): more than 0% by mass and 12% by mass or less based on the total 100% by mass of flours and starches used in foods,
A method for producing noodles or bakery products, including an addition step of adding.
(a) Saccharification power is 50 WK or less (b) L value of CIELAB color system is 40 or more (9)
Sugars containing glucose as a constituent sugar with a degree of polymerization of 2 to 6 and one or more sugars selected from these reducing sugars in an amount of 40% by mass or more based on the solid content: total of 100% of flours and starches used in foods 0.03 to 10 parts by mass based on parts by mass; Processed starch: 2 to 50% by mass per 100% by mass of flours and starches used in food; selected from plant-derived proteins, egg-derived proteins, and milk-derived proteins One or more proteins to be used: 0.01 to 50 parts by mass per 100 parts by mass of flours and starches used in foods; and polysaccharide thickener: 100 parts by mass of flours and starches used in foods. 1 or more selected from 0.005 to 1.2 parts by mass,
Powdered malt having the following characteristics (a) and (b): more than 0% by mass and 12% by mass or less based on the total 100% by mass of flours and starches used in foods,
A method for modifying noodles or bakery products, comprising an addition step of adding.
(a) Saccharification power is 50WK or less (b) L value of CIELAB color system is 40 or more

Hereinafter, the present technology will be described in further detail based on examples. Note that the embodiment described below shows one example of a typical embodiment of the present technology, and therefore the scope of the present technology should not be interpreted narrowly.

<Experiment example 1>
In Experimental Example 1, each powdered malt shown in Table 1 below was manufactured, and the physical properties of each were measured. Specifically, caramel malt, black malt, and Munich malt (Asahi Beer Malt Co., Ltd.) were ground to obtain powdered malts 1 to 6. Moreover, as powdered malt 7, commercially available powdered malt "Malt Flower" (Asahi Beer Malt Co., Ltd.) was used. Regarding the physical properties of each powdered malt (saccharification power, L value of CIELAB color system, median particle size, proportion of particles with a particle size of 30 μm or less, proportion of particles with a particle size of 206 μm or more), an overview of the manufacturing method of each malt, They are also listed in Table 1 below. Note that the physical properties were measured by the method described above.

<Experiment example 2>
In Experimental Example 2, various malt powders produced in Experimental Example 1 were combined with Maldek PH400 (manufactured by Showa Sangyo Co., Ltd.; see Table 7 below for characteristics), acetylated starch (SF-800, manufactured by Showa Sangyo Co., Ltd.), and gluten ( Noodles were produced using B-Powder Glu, manufactured by Showa Sangyo Co., Ltd.) and alginate ester (Kelp acid 501, manufactured by Kimika Co., Ltd.). In this experimental example, reheated udon noodles were produced as an example of noodles.

(1) Production of reheated udon noodles Using a horizontal pin mixer, mix the various malt powders produced in Experimental Example 1, Maldec PH400, acetylated starch, gluten, and alginate with wheat flour (all-purpose flour) (Hokkaido 100, Showa Sangyo) Co., Ltd.) according to the formulations shown in Tables 2 to 6 below, and after adding and mixing 4 parts by mass of salt and 40 parts by mass of water to 100 parts by mass of the mixed composition, it becomes crumbly. The dough was prepared by mixing for 15 minutes. Next, it was rolled using a roll-type noodle making machine, and noodle strings were cut out using a No. 10 square cutting blade to prepare raw noodles (udon) with a thickness of 3.0 mm. Each of the prepared udon noodles was boiled in boiling water to a weight gain of 160%, cooled with cold water, and drained to produce cooked udon noodles. The cooked udon noodles were placed on top of the gelatin-hardened soup, stored in the refrigerator for 24 hours, and then heated at 500 W for 5 minutes using a microwave oven.

(2) Evaluation The produced reheated udon noodles were evaluated by a panel of 10 experts on taste, aroma, viscoelasticity, firmness, and color of the noodles. The evaluation method was performed in five stages based on the following criteria, and the average score was calculated. The target area was Reference Example 1.

[taste]
5: Compared to the target area, the natural sweetness of grains is felt very strongly (very good)
4: Compared to the target area, the natural sweetness of grains is felt more strongly (good)
3: Compared to the target area, the natural sweetness of grains can be felt a little (slightly good)
2: Compared to the target area, the taste and bitterness are slightly felt (slightly inferior)
1: Compared to the target area, taste and bitterness can be felt (inferior)

[scent]
5: Compared to the target area, the natural aroma of grains is felt very strongly (very good)
4: Compared to the target area, the natural aroma of grains is felt more strongly (good)
3: Compared to the target area, the natural aroma of grains can be felt a little (slightly better)
2: Compared to the target area, the natural aroma of grains is slightly weaker (slightly inferior)
1: Compared to the target area, the natural aroma of grains is weak (inferior)

[Viscoelasticity]
5: Viscoelasticity is very good compared to the target area 4: Viscoelasticity is good compared to the target area 3: Viscoelasticity is slightly better compared to the target area 2: Viscoelasticity is very good compared to the target area Slightly inferior elasticity 1: Viscoelasticity is inferior compared to the target area

[Tsurumi]
5: Compared to the target area, the surface is very smooth and has a good texture (very good).
4: Compared to the target area, the surface is smooth (good)
3: The surface is slightly smoother (slightly better) than the target area.
2: Compared to the target area, the surface is rough (slightly inferior)
1: Surface roughness is stronger (inferior) compared to the target area

[Color of noodles]
5: The color of the noodles is not dull and is very good (reference example)
4: The color of the noodles is almost not dull, which is good. 3: The color of the noodles is slightly dull, but it is acceptable (slightly good).
2: The color of the noodles is a little dull, and it is inferior. 1: The color of the noodles is dull, and it is inferior.

(3) Results The results are shown in Tables 2 to 6 below.

(4) Discussion As shown in Tables 2 to 6 above, powdered malts 1 to 4 with a saccharification power of 50WK or less and an L value of 40 or more in the CIELAB color system and Maldec PH400 (maltopentaose, maltohexaose) were used. Reheated udon using saccharides (examples 1 to 4) containing 40% by mass of sugars based on solid content (examples 1 to 4), reheated udon using powdered malt 1 to 4 and acetylated starch (examples 5 to 8) , Reheated udon noodles using powdered malt 1 to 4 and gluten (Examples 9 to 12), Reheated udon noodles using powdered malt 1 to 4 and alginate ester (Examples 13 to 16), Powdered malt 1 and Maldec PH400 , Reheated udon using gluten (Example 17), Reheated udon using powdered malt 1, Maldek PH400, and alginate ester (Example 18), Reheated udon using powdered malt 1, gluten, and alginate ester (Example 18) Example 19), reheated udon noodles using powdered malt 1, Maldec PH400, gluten, and alginate ester (Example 20) had no problems with the color of the noodles, had a strong grain sweetness and aroma, and had good viscoelasticity and sloppiness. It was good.

On the other hand, in Comparative Example 1 in which only Powdered Malt 1 was used, the noodles had no problems in color, and the sweetness and aroma of the grains were good, but the evaluation of viscoelasticity and sluggishness was low. In addition, Comparative Example 2 using Powder Malt 5 and Maldec PH400 whose L value in the CIELAB color system is less than 40, Comparative Example 5 using Powder Malt 5 and acetylated starch, and comparison using Powder Malt 5 and gluten. In Example 8 and Comparative Example 11 using powdered malt 5 and alginate ester, the viscoelasticity and hanginess were good, but the color of the noodles was poor, and the taste and aroma were also evaluated poorly. Comparative Examples 3 and 4 using powdered malt 6 and 7 with saccharification power exceeding 50WK and Maldec PH400, Comparative Examples 6 and 7 using powdered malt 6 and 7 and acetylated starch, and using powdered malt 6 and 7 and gluten Comparative Examples 9 and 10, which used powdered malt 6 and 7, and Comparative Examples 12 and 13, which used alginate ester, had no problems with the color of the noodles and had good viscoelasticity and smoothness, but the taste and aroma were rated low. Ta.

<Experiment example 3>
In Experimental Example 3, noodles were manufactured using powdered malt 1 and various carbohydrates shown in Table 7 below. In this experimental example, reheated udon noodles were produced as an example of noodles.

(1) Production of reheated udon noodles Reheated udon noodles were produced in the same manner as in Experimental Example 2 using the materials shown in Tables 8 and 9 below.

(2) Evaluation The produced reheated udon noodles were evaluated in the same manner as in Experimental Example 2. The target area was Reference Example 1.

(3) Results The results are shown in Tables 8 and 9 below.

(4) Discussion As shown in Tables 8 and 9 above, powdered malt 1 with a saccharification power of 50 WK or less and an L value of 40 or more in the CIELAB color system is used for a total of 100 mass of grain flour and starch used for food. % more than 0% by mass, 12% by mass or less, sugars with a degree of polymerization of 2 to 6 with glucose as a constituent sugar, and 40% by mass or more of one or more sugars selected from these reducing sugars based on solid content. The reheated udon noodles (Examples 21 to 31) in which 0.03 to 10 parts by mass of was used per 100 parts by mass of the flour and starch used in the food had no problem with the color of the noodles, and the sweetness of the grains. It had a strong aroma, and had good viscoelasticity and sagging properties.

On the other hand, in Comparative Example 14 using Powdered Malt 1 and hydrated crystalline glucose, the noodles had no problems in color and had a good grain aroma, but the taste, viscoelasticity, and firmness were evaluated poorly. Comparative Example 15 using Powdered Malt 1 and J-SPD had no problems with the color of the noodles, the sweetness and aroma of the grains, and good sagging, but the evaluation of viscoelasticity was low. In addition, in Comparative Example 16, in which powdered malt 1 was used in an amount of 15% by mass based on the total of 100% by mass of flours and starches used in food, the color of the noodles was satisfactory and the aroma of grains was felt, but Taste, viscoelasticity, and firmness were rated low. In Comparative Example 17, in which 12 parts by mass of Maldek PH400 was used for a total of 100 parts by mass of flour and starch used in food, the noodles had no problem in color, had a sweet taste and aroma of grains, and had good elasticity. However, the evaluation of viscoelasticity was low.

<Experiment example 4>
In Experimental Example 4, powdered malt 1 and various proteins: gluten (B-Powder Glu, manufactured by Showa Sangyo Co., Ltd.), gliadin (Glia A, manufactured by Asama Kasei Co., Ltd.), egg white (dried egg white M type No. 200, Kewpie egg) Noodles were produced using soy protein (Fuji Pro-F, manufactured by Fuji Oil Co., Ltd.), soybean protein (PP-CS, manufactured by Organo Food Tech Co., Ltd.). In this experimental example, reheated udon noodles were produced as an example of noodles.

(1) Production of reheated udon noodles Reheated udon noodles were produced in the same manner as in Experimental Example 2 using the materials shown in Tables 10 and 11 below.

(2) Evaluation The produced reheated udon noodles were evaluated in the same manner as in Experimental Example 2. The target area was Reference Example 1.

(3) Results The results are shown in Tables 10 and 11 below.

(4) Discussion As shown in Tables 10 and 11 above, powdered malt 1 with a saccharification power of 50WK or less and an L value of 40 or more in the CIELAB color system is used for a total of 100 mass of grain flour and starch used for food. %, more than 0% by mass and 12% by mass or less, one or more proteins selected from plant-derived proteins, egg-derived proteins, and milk-derived proteins, based on a total of 100 parts by mass of flours and starches used in foods. Reheated udon noodles using 0.01 to 50 parts by mass (Examples 32 to 41) had no problems with the color of the noodles, had a strong grain sweetness and aroma, and had good viscoelasticity and sagging.

<Experiment example 5>
In Experimental Example 5, powdered malt 1 and various thickening polysaccharides: alginate ester (kelp acid 501, manufactured by Kimica Co., Ltd.), xanthan gum (Neosoft Noodles were manufactured using alginic acid (Algyron, manufactured by Kimika Co., Ltd.) and alginic acid (Algyron, manufactured by Kimika Co., Ltd.). In this experimental example, reheated udon noodles were produced as an example of noodles.

(1) Production of reheated udon noodles Reheated udon noodles were produced in the same manner as in Experimental Example 2 using the materials shown in Tables 12 and 13 below.

(2) Evaluation The produced reheated udon noodles were evaluated in the same manner as in Experimental Example 2. The target area was Reference Example 1.

(3) Results The results are shown in Tables 12 and 13 below.

(4) Discussion As shown in Tables 12 and 13 above, powdered malt 1 with a saccharification power of 50 WK or less and an L value of 40 or more in the CIELAB color system is used for a total of 100 mass of grain flour and starch used for food. Reheated udon noodles using 0.005 to 1.2 parts by mass of thickening polysaccharide, based on 100 parts by mass of flour and starch used in food (execution) In Examples 42 to 49), the noodles had no problems in color, had a strong grain sweetness and aroma, and had good viscoelasticity and firmness.

On the other hand, in Comparative Example 18, in which 1.5 parts by mass of polysaccharide thickener was used for a total of 100 parts by mass of grain flour and starch used in food, there was no problem with the color of the noodles, and the sweetness and aroma of the grains were not felt. Although it had good sagging properties, the evaluation of viscoelasticity was low.

<Experiment example 6>
In Experimental Example 6, powdered malt 1 and processed starches: acetylated starch (SF-800, manufactured by Showa Sangyo Co., Ltd.), pregelatinized acetylated starch (SF-α, manufactured by Showa Sangyo Co., Ltd.), hydroxypropylated starch (SF -4000, manufactured by Showa Sangyo Co., Ltd.), phosphoric acid cross-linked starch (SF-700, manufactured by Showa Sangyo Co., Ltd.), and hydroxypropyl phosphate cross-linked starch (SF-2900, manufactured by Showa Sangyo Co., Ltd.) to produce noodles. . In this experimental example, reheated udon and chilled udon were produced as examples of noodles.

(1) Production of reheated udon noodles Reheated udon noodles were produced in the same manner as in Experimental Example 2 using the materials shown in Table 14 below.

(2) Evaluation The produced reheated udon noodles were evaluated in the same manner as in Experimental Example 2. The target area was Reference Example 1.

(3) Results The results are shown in Table 14 below.

(4) Production of chilled udon Using a horizontal pin mixer, mix malt powder 1, Maldek PH400 (manufactured by Showa Sangyo Co., Ltd.), acetylated starch (SF-800, manufactured by Showa Sangyo Co., Ltd.), gluten (B-Powder Glue), , manufactured by Showa Sangyo Co., Ltd.), alginate ester (Kombu Acid 501, manufactured by Kimika Co., Ltd.) and wheat flour (all-purpose flour) (Hokkaido 100, manufactured by Showa Sangyo Co., Ltd.) were mixed in the proportions shown in Table 15 below. After adding and mixing 4 parts by mass of salt and 40 parts by mass of water to 100 parts by mass of the mix composition, the mixture was mixed for 15 minutes until it became crumbly to prepare a dough. Next, it was rolled using a roll-type noodle making machine, and noodle strings were cut out using a No. 10 square cutting blade to prepare raw noodles (udon) with a thickness of 3.0 mm. Each of the prepared udon noodles was boiled in boiling water to a weight gain of 160%, cooled with cold water, and drained to produce cooked udon noodles. The cooked udon noodles were sprinkled with a loosening agent, stored in the refrigerator for 24 hours, and then poured with soup to obtain chilled udon noodles.

(5) Evaluation The produced chilled udon noodles were evaluated in the same manner as in Experimental Example 2. The target area was Reference Example 2.

(6) Results The results are shown in Table 15 below.

(7) Discussion As shown in Tables 14 and 15 above, powdered malt 1 with a saccharification power of 50 WK or less and an L value of 40 or more in the CIELAB color system is used for a total of 100 mass of grain flour and starch used for food. Udon noodles using 2 to 50 mass% of processed starch based on 100 mass% of total flour and starch used in food (Examples 50 to 53), and Maldec PH400, The udon noodles combined with gluten and alginate ester (Examples 54 to 58) had no problems with the color of the noodles, had a strong grain sweetness and aroma, and had good viscoelasticity and succulence.

<Experiment Example 7>
In Experimental Example 7, noodles were produced using powdered malt 1, Maldek PH400 (manufactured by Showa Sangyo Co., Ltd.), and acetylated starch (SF-800, manufactured by Showa Sangyo Co., Ltd.). In this experimental example, reheated gyoza wrappers were produced as an example of noodles.

(1) Production of reheated gyoza wrappers Using a horizontal pin mixer, mix powdered malt 1, Maldek PH400, and acetylated starch with wheat flour (all-purpose flour) (Hokkaido 100, manufactured by Showa Sangyo Co., Ltd.) in Table 16 below. After mixing according to the formulation shown, and 100 parts by mass of the mixed composition, 1 part by mass of salt, 1 part by mass of processed oil (Frenzy M, manufactured by Riken Vitamin Co., Ltd.), and 34 parts by mass of water were added and mixed. A dough was prepared by mixing until it became crumbly. Next, the noodles were rolled using a roll-type noodle making machine, and the resulting noodle strips were cut out with a mold to prepare dumpling wrappers (diameter 90 mm, thickness 1 mm).

Raw dumplings were prepared by wrapping the previously prepared ingredients (bean paste) in prepared dumpling wrappers. Starch (corn starch, manufactured by Showa Sangyo Co., Ltd.) was sprinkled on the surface of the obtained raw dumplings, and then steamed (5 minutes) to produce cooked dumplings. After storing the cooked dumplings in the refrigerator for 24 hours, oil was poured into a frying pan heated to 200° C. and fried for 7 minutes to obtain fried dumplings (reheated dumpling skins).

(2) Evaluation Regarding the produced fried dumplings (reheated dumpling wrappers), the taste, aroma, viscoelasticity, and color of noodles were evaluated in the same manner as in Experimental Example 2. The target area was Reference Example 3.

(3) Results The results are shown in Table 16 below.

(4) Discussion As shown in Table 16 above, reheated dumpling wrappers ( In Example 59), the noodles had no problems in color, had a strong grain sweetness and aroma, and had good viscoelasticity.

<Experiment example 8>
In Experimental Example 8, noodles were produced using powdered malt 1, Maldek PH400 (manufactured by Showa Sangyo Co., Ltd.), and oxidized starch (Stabilose T-10, manufactured by Matsutani Chemical Industry Co., Ltd.). In this experimental example, reheated spring roll wrappers were produced as an example of noodles.

(1) Production of reheated spring roll wrappers Powdered malt 1, Maldek PH400, and oxidized starch are mixed with wheat flour (all-purpose flour) (Hokkaido 100, manufactured by Showa Sangyo Co., Ltd.) in the proportions shown in Table 17 below. A dispersion liquid was prepared by adding 140 parts by mass of water in which 1 part by mass of salt was dissolved to 100 parts by mass of the composition. Using a drum-type baking machine, noodle strips with a thickness of 0.50 to 0.55 mm were baked from the dispersion and cut into pieces of 190 mm x 190 mm to produce spring roll wrappers.

Spring rolls were prepared by wrapping previously prepared ingredients (bean paste) in prepared spring roll wrappers, and fried with oil at 170 to 180°C to produce cooked spring rolls. It was completely frozen at -40°C, then stored frozen at -20°C for 14 days, and then heated at 500W for 30 seconds using a microwave oven.

(2) Evaluation The flavor and texture of the produced spring rolls (reheated spring roll wrappers) were evaluated by a panel of 10 experts. The evaluation method was performed in five stages based on the following criteria, and the average score was calculated. The target area was Reference Example 4.

[Flavor]
5: Compared to the target area, the natural sweetness and aroma of grains is stronger (very good)
4: Compared to the target area, the natural sweetness and aroma of grains is perceived to be a little stronger (good)
3: I can feel the natural sweetness and aroma of grains that is comparable to the target area (slightly good)
2: Compared to the target area, the natural sweetness and aroma of grains feels a little weaker (slightly inferior)
1: Compared to the target area, the natural sweetness and aroma of grains seems weaker (inferior)

[Texture]
5: Compared to the target area, it has good hardness and texture (very good)
4: Slightly better hardness and texture than the target area (good)
3: Has the same hardness and texture as the target area (slightly good)
2: Compared to the target area, there is a little space (slightly inferior)
1: Compared to the target area, there is space (inferior)

(3) Results The results are shown in Table 17 below.

(4) Discussion As shown in Table 17 above, reheated spring roll wrappers ( In Example 60), the sweetness of the grain was felt and the texture was good.

<Experiment example 9>
In Experimental Example 9, a bakery product was manufactured using powdered malt 1, Maldek PH400 (manufactured by Showa Sangyo Co., Ltd.), gluten (B-Powder Guru, manufactured by Showa Sangyo Co., Ltd.), and egg white. In this experimental example, a financier was manufactured as an example of a bakery product.

(1) Manufacture of financier Powdered malt 1, Maldek PH400, and gluten are mixed with wheat flour (soft flour) (Cleopatra, manufactured by Showa Sangyo Co., Ltd.) in the proportion shown in Table 18 below, and 100 parts by mass of the mixed composition is added to the granules. 400 parts by mass of sugar, 233 parts by mass of almond powder (manufactured by Kaneka Corporation), 333 parts by mass of egg white (solid content 12%), and 433 parts by mass of melted butter were added and stirred uniformly to prepare a dough. After leaving the dough in the refrigerator for 12 hours, 30g of the dough was poured into a financier mold, and a financier was produced in an oven (baking temperature: 220°C on the upper stage/190°C on the lower stage, baking time: 14 minutes).

(2) Evaluation The produced financier was evaluated for flavor and texture by a panel of 10 experts. The evaluation method was performed in five stages based on the following criteria, and the average score was calculated. The target area was Reference Example 5.

[Flavor]
5: Compared to the target area, the natural sweetness and aroma of grains is stronger (very good)
4: Compared to the target area, the natural sweetness and aroma of grains is perceived to be a little stronger (good)
3: I can feel the natural sweetness and aroma of grains that is comparable to the target area (slightly good)
2: Compared to the target area, the natural sweetness and aroma of grains feels a little weaker (slightly inferior)
1: Compared to the target area, the natural sweetness and aroma of grains seems weaker (inferior)

[Texture]
5: Compared to the target area, it has a good moist feeling and melts in the mouth (very good)
4: Compared to the target area, it has a slightly better moist feel and melts in the mouth (good)
3: The same level of moistness and melt-in-the-mouth texture as the target area (slightly better)
2: Compared to the target area, the moist feeling and melting in the mouth are slightly inferior (slightly inferior)
1: Compared to the target area, moist feeling and melting in the mouth are inferior (inferior)

(3) Results The results are shown in Table 18 below.

(4) Discussion As shown in Table 18 above, a financier (Example 61) using powdered malt 1 with a saccharification power of 50 WK or less and an L value of 40 or more in the CIELAB color system, Maldec PH400, gluten, and egg white ) had good flavor and texture.

<Experiment example 10>
In Experimental Example 10, a bakery product was manufactured using powdered malt 1, Maldek PH400 (manufactured by Showa Sangyo Co., Ltd.), and gluten (B-Powder Glu, manufactured by Showa Sangyo Co., Ltd.). In this experimental example, pizza was manufactured as an example of a bakery product.

(1) Production of pizza Powdered malt 1, Maldek PH400, and gluten are mixed with wheat flour (strong flour) (purple neon, manufactured by Showa Sangyo Co., Ltd.) in the formulation shown in Table 19 below, and 100 parts by mass of the mixed composition is mixed with 2.9 parts by mass of salt, 0.03 parts by mass of baker's yeast (raw) (Kaneka Yeast Red, manufactured by Kaneka Corporation), and 59 parts by mass of water were mixed at low speed for 15 minutes to prepare dough. The dough was left on the floor for 20 minutes, divided into 220g pieces, rolled into balls, and then fermented and aged at 18°C for 12 hours. Next, it was shaped into a circle with a diameter of 25 cm, coated with pizza sauce, topped with cheese, and baked in a pizza oven (500° C.) for 90 seconds to produce a pizza.

(2) Evaluation The flavor and texture of the manufactured pizzas were evaluated by a 10-person expert panel. The evaluation method was performed in five stages based on the following criteria, and the average score was calculated. The target area was Reference Example 6.

[Flavor]
5: Compared to the target area, the natural sweetness and aroma of grains is stronger (very good)
4: Compared to the target area, the natural sweetness and aroma of grains is perceived to be a little stronger (good)
3: I can feel the natural sweetness and aroma of grains that is comparable to the target area (slightly good)
2: Compared to the target area, the natural sweetness and aroma of grains feels a little weaker (slightly inferior)
1: Compared to the target area, the natural sweetness and aroma of grains seems weaker (inferior)

[Texture]
5: Compared to the target area, the texture is chewy (very good)
4: Compared to the target area, the texture is slightly chewy (good)
3: The texture is as chewy as the target area (slightly better)
2: Compared to the target area, the chewy texture is slightly inferior (slightly inferior)
1: Compared to the target area, the chewy texture is inferior (inferior)

(3) Results The results are shown in Table 19 below.

(4) Discussion As shown in Table 19 above, pizza (Example 62) using malt powder 1, Maldek PH400, and gluten whose saccharification power is 50 WK or less and the L value of CIELAB color system is 40 or more is The flavor and texture were both good.

Claims (9)

Sugars containing glucose as a constituent sugar with a degree of polymerization of 2 to 6 and one or more sugars selected from these reducing sugars in an amount of 40% by mass or more based on the solid content: total of 100% of flours and starches used in foods 0.03 to 10 parts by mass based on parts by mass; Processed starch: 2 to 50% by mass per 100% by mass of flours and starches used in food; selected from plant-derived proteins, egg-derived proteins, and milk-derived proteins One or more proteins to be used: 0.01 to 50 parts by mass per 100 parts by mass of flours and starches used in foods; and polysaccharide thickener: 100 parts by mass of flours and starches used in foods. 1 or more selected from 0.005 to 1.2 parts by mass,
Powdered malt having the following characteristics (a) and (b): more than 0% by mass and 12% by mass or less based on the total 100% by mass of flours and starches used in foods,
A mix composition containing.
(a) Saccharification power is 50WK or less (b) L value of CIELAB color system is 40 or more The mix composition according to claim 1, wherein the powdered malt further has the following feature (c).
(c) Median particle size is 10 to 150 μm The mix composition according to claim 1, wherein the powdered malt is ground roasted steamed green malt. The mix composition according to any one of claims 1 to 3, which is used for noodles or bakery products. Dough for noodles or dough for bakery products, using the mix composition according to claim 4. Noodles or a bakery product using the mix composition according to claim 4. Sugars containing glucose as a constituent sugar with a degree of polymerization of 2 to 6 and one or more sugars selected from these reducing sugars in an amount of 40% by mass or more based on the solid content: total of 100% of flours and starches used in foods 0.03 to 10 parts by mass based on parts by mass; Processed starch: 2 to 50% by mass per 100% by mass of flours and starches used in food; selected from plant-derived proteins, egg-derived proteins, and milk-derived proteins One or more proteins to be used: 0.01 to 50 parts by mass per 100 parts by mass of flours and starches used in foods; and polysaccharide thickener: 100 parts by mass of flours and starches used in foods. 1 or more selected from 0.005 to 1.2 parts by mass,
Powdered malt having the following characteristics (a) and (b): more than 0% by mass and 12% by mass or less based on the total 100% by mass of flours and starches used in foods,
A method for producing dough for noodles or dough for bakery products, including an addition step of adding.
(a) Saccharification power is 50WK or less (b) L value of CIELAB color system is 40 or more Sugars containing glucose as a constituent sugar with a degree of polymerization of 2 to 6 and one or more sugars selected from these reducing sugars in an amount of 40% by mass or more based on the solid content: total of 100% of flours and starches used in foods 0.03 to 10 parts by mass based on parts by mass; Processed starch: 2 to 50% by mass per 100% by mass of flours and starches used in food; selected from plant-derived proteins, egg-derived proteins, and milk-derived proteins One or more proteins to be used: 0.01 to 50 parts by mass per 100 parts by mass of flours and starches used in foods; and polysaccharide thickener: 100 parts by mass of flours and starches used in foods. 1 or more selected from 0.005 to 1.2 parts by mass,
Powdered malt having the following characteristics (a) and (b): more than 0% by mass and 12% by mass or less based on the total 100% by mass of flours and starches used in foods,
A method for producing noodles or bakery products, including an addition step of adding.
(a) Saccharification power is 50WK or less (b) L value of CIELAB color system is 40 or more Sugars containing glucose as a constituent sugar with a degree of polymerization of 2 to 6 and one or more sugars selected from these reducing sugars in an amount of 40% by mass or more based on the solid content: total of 100% of flours and starches used in foods 0.03 to 10 parts by mass based on parts by mass; Processed starch: 2 to 50% by mass per 100% by mass of flours and starches used in food; selected from plant-derived proteins, egg-derived proteins, and milk-derived proteins One or more proteins to be used: 0.01 to 50 parts by mass per 100 parts by mass of flours and starches used in foods; and polysaccharide thickener: 100 parts by mass of flours and starches used in foods. 1 or more selected from 0.005 to 1.2 parts by mass,
Powdered malt having the following characteristics (a) and (b): more than 0% by mass and 12% by mass or less based on the total 100% by mass of flours and starches used in foods,
A method for modifying noodles or bakery products, comprising an addition step of adding.
(a) Saccharification power is 50WK or less (b) L value of CIELAB color system is 40 or more