JP2004208502A - Grain flour processed food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To obtain a grain flour processed food which contains Rhinacanthus nasuta (L.) Kurz having excellent medical and healthy properties and is daily taken. <P>SOLUTION: The grain flour processed food contains ground Rhinacanthus nasuta (L.) Kurz. Since the grain flour processed food containing ground Rhinacanthus nasuta (L.)Kurz has flavor and palatability not different from those of an ordinary grain flour processed food, the grain flour processed food containing ground Rhinacanthus nasuta (L.) Kurz is readily eaten in a diet and in eating between meals and has excellent preservability. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a processed flour food containing Hakutsuru Reishi.
[0002]
[Prior art]
Hakutsuru Reishi (Rhinacanthus nasuta (L.) Kurz) is a perennial plant belonging to the genus Rinacanthus in the Guizhou region of Yunnan Province in China. Cultivated in soil with pH 4.5. Hakutsuru Reishi has been known to have medicinal properties against hypertension, diabetes, tumor, hepatitis, nephritis, gastritis, atopy, early pulmonary tuberculosis, gastrointestinal disease, constipation, etc., mainly in China, Taiwan, etc., and recently in Japan. Is also used as herbal tea. Therefore, focusing on the excellent medical and health characteristics of Hakutsuru Reishi, a technique using Hakutsuru Reishi as a main component of tea has been disclosed in the food field (for example, see Patent Document 1).
[0003]
[Patent Document 1]
JP-A-9-168377 (Section 1-3)
[0004]
[Problems to be solved by the invention]
However, there is no example in which Hakutsuru Reishi having the above excellent properties is applied to processed foods that can be ingested on a daily basis.
[0005]
The present invention has been made in view of the above circumstances, and has as its main object to provide a processed flour food that can be ingested on a daily basis, which contains white crane reishi, which has excellent medical and health characteristics. is there.
[0006]
[Means for Solving the Problems]
The processed flour food of the present invention is characterized by containing a ground product of Hakutsuru Reishi. Flour-processed foods containing the ground material of Hakutsuru Reishi have the same flavor and texture as normal foods, so they can be easily eaten during meals and snacks, and have excellent shelf life. .
[0007]
Further, in the present invention, it is preferable that the ground material of the white crane Reishi is blended at a ratio of 0.01 to 10% by weight with respect to the main dough included in the processed flour food, and 0.01 to 5% by weight. More preferably, it is blended at a ratio of If the blending ratio is less than 0.01% by weight, the excellent medical and health characteristics of Hakutsuru Reishi will not be exhibited effectively, while if the blending ratio exceeds 10% by weight, the texture of the processed flour food will be reduced. It gets worse. In the present invention, the dough main raw material refers to a mixture of white crane reishi and flour such as flour, buckwheat flour, rice flour, etc., and if necessary, sugar, salt, yeast, shortening, margarine, water, etc. Contains no ingredients. In the present invention, a mixture of such a dough main material and an auxiliary material is referred to as dough.
[0008]
In the present invention, bread flour, cakes, pies, cookies, and noodles are preferably used as processed flour foods in which Hakutsuru Reishi is suitably used.
[0009]
BEST MODE FOR CARRYING OUT THE INVENTION
The processed flour food of the present invention contains white crane reishi. In the present invention, the site that can be used as a white crane reishi is not particularly limited as long as it is a leaf, a whole plant (aboveground portion) or a mixture of roots thereof, but among these, leaves are generally preferred. Particularly, the upper and middle parts of the leaves are preferable.
[0010]
In applying Hakutsuru Reishi to flour-processed food, it is preferable to use Hakutsuru Reishi as ground material. Such a pulverized product can be obtained, for example, by drying the raw material Hakutsuru Reishi in the sun and / or in a drum, and then crushing the dried product. The particle size of the pulverized material is usually 15 mesh or more, and preferably 20 mesh or more. If it is less than 15 mesh, the grain size of the pulverized material becomes too large, so that the texture of the processed flour food product to be produced deteriorates. In addition, when the dough containing Hakutsuru Reishi is fermented, the fermentation balance deteriorates, which is not preferable.
[0011]
In the present invention, the processed flour food refers to a food obtained by molding a dough containing flour such as flour, buckwheat flour or rice flour into a predetermined shape. Specifically, foods produced by baking dough containing flour are preferable, and examples thereof include breads, cakes, pies, and cookies. In addition, foods in which dough containing flour is formed into a linear, tubular, or other shape can also be applied, and such processed foods include noodles.
[0012]
In addition, breads are dough that is mainly made of flour such as flour, and is kneaded with water, salt, and, if necessary, yeast, sugar, etc., and is fermented and baked as necessary. , Steamed or fried. Specifically, fermented bread or non-fermented bread may be used. In addition, breads using wheat flour as a raw material are preferable, but breads manufactured using a substitute for flour such as rye flour may be used, and flour bread, rye bread, wheat / rye mixed bread may be mentioned. . Further, specific examples of breads include bread, coppé bread, French bread, rye bread, grape bread, roll bread, croissant, donut, rusk, sweet dough, buns, anpan bread, cream bread, jam bread, chocolate corone, danish pastry , Hot cakes, steamed bread and the like.
[0013]
Further, breads are not particularly limited in the production method, and an appropriate type of flour can be appropriately selected depending on the type. Specifically, it can be produced by appropriately selecting from the direct kneading dough method, the medium seed dough method, the middle noodle dough method, the liquid seed dough method, the continuous dough manufacturing method, sour, balm, fermentation, the koji seed method and the like. . In addition, the bread of the present invention may be manufactured by a conventional method, manufactured by storing as frozen dough, and then manufactured, or manufactured by using a premix.
[0014]
In addition, cakes refer to baked dough made of flour, eggs, sugar, etc., specifically, sponge cakes such as short cakes and roll cakes, pound cakes, butter cakes such as fruit cakes, Puff confectioneries such as cream puffs and eclairs, and fermented confectioneries such as sabalan.
[0015]
Also, pies are pie doughs mainly composed of solid fats such as flour and butter, and wrapped or packed with seafood, meat, fruits, etc. and baked in an oven or the like, such as chicken pie, beefsteak pie, Game pie, boroban, apple pie, lemon custard pie and the like.
[0016]
Cookies are made by mixing dough with butter and other fats, eggs, sugar, etc. into a variety of shapes using flour as the main raw material and baking it. Various things are included.
[0017]
In addition, noodles are flour, buckwheat flour, starch or other flour or starch, and kneaded with salt, water, etc., and sometimes heated to form noodles that are elongated, linear, tubular, or other shapes. Good, specifically, udon, buckwheat, Chinese noodles, macaroni, spaghetti, harusame, rice noodles, seaweed noodles and the like.
[0018]
There is no problem even if various additives are used for the above-mentioned breads, cakes, pies, and cookies. Preferred additives are one or more antioxidants selected from vitamin E (tocopherol), natural antioxidants and phospholipids. Among them, vitamin E, particularly natural α-tocopherol, has a strong antioxidant power and is particularly preferably used. In the present invention, depending on the use of the food, materials usually added to food in general, such as sugar and protein, can be used as they are.
[0019]
Subsequently, an outline of the method for producing a processed flour food of the present invention will be described. Usually, flour and white crane reishi, which are usually used for individual foods, mixed with auxiliary ingredients as needed to make dough, then boiled and molded into a predetermined shape, or fermented as necessary It is manufactured by baking. That is, in general, the crushed material of Hakutsuru Reishi is mixed at the stage of making the dough.
[0020]
In the present invention, it is preferable that the ground material of white crane Reishi is blended in a ratio of 0.01 to 10% by weight with respect to the main dough contained in the processed flour food, and a ratio of 0.01 to 5% by weight. More preferably, it is blended. If the compounding ratio is less than 0.01% by weight, the excellent medical and health characteristics of Hakutsuru Reishi will not be exhibited effectively. On the other hand, if the blending ratio is more than 10% by weight, problems such as deterioration of the texture of the processed flour food and fermentation of the dough will deteriorate the fermentation balance, which is not preferable.
[0021]
The processed flour food produced through the above steps has the same flavor and texture as ordinary processed foods that do not contain Hakutsuru Reishi, and thus can be easily eaten during meals and snacks. For this reason, Hakutsuru Reishi, which has excellent medical and health characteristics, can be eaten regularly on a daily basis. Further, the processed flour food of the present invention does not generate mold for about 3 weeks even when stored at room temperature. For this reason, it can be said that the processed flour food of the present invention is superior in preservability to ordinary processed food that does not contain Hakutsuru Reishi.
[0022]
【Example】
Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited to the examples. In this example, "parts" means parts by weight.
[0023]
(Example 1)
Sugar, salt, milk powder, yeast, shortening, margarine, and water were mixed in the following composition ratio to the following dough main material (100.0 parts), kneading temperature: 26 ° C., floor time: 90 minutes, bench time: 20 Minutes, a boiler time of 40 minutes, a baking temperature of 205 ° C., and a baking time of 10 minutes to produce confectionery bread.
[0024]
[Dough main ingredient]
Wheat flour: 86.0 parts Whole grain: 5.0 parts Rye ... 5.0 parts Hakutsuru Reishi 4.0 parts Hakutsuru Reishi was sun-dried and then drum-dried ( Daikyo Bussan Co., Ltd., particle size 20 mesh) was used (the same applies to the following examples). The total weight of the main dough was 3 kg (the same applies to the following examples and comparative examples).
[0025]
[Dough mix ratio]
Main ingredients for dough: 100.0 parts Sugar: 10.0 parts Salt: 1.8 parts Milk powder: 3.0 parts Yeast 3.0 parts shortening 2.0 parts margarine 8.0 parts water 63.0 parts
(Comparative Example 1)
Confectionery bread was manufactured under the same conditions as in Example 1 except that Hakutsuru Reishi was not used.
[0027]
(Example 2)
Sugar, salt, milk powder, yeast, shortening, margarine, egg, and water were mixed in the following composition ratio to the following dough main material (100.0 parts), kneading temperature: 26 ° C., floor time: 90 minutes, bench A confectionery bread was manufactured through the following steps: time 20 minutes, heating time 40 minutes, baking temperature 205 ° C., and baking time 10 minutes.
[0028]
[Dough main ingredient]
Wheat flour: 65.0 parts Whole grain: 5.0 parts Rye ... 5.0 parts Hakutsuru Reishi 7.0 parts Soft flour: 18.0 parts
[Dough mix ratio]
Main ingredients for dough: 100.0 parts Sugar: 10.0 parts Salt: 1.8 parts Milk powder: 3.0 parts Yeast 3.0 parts shortening 2.0 parts margarine 8.0 parts Egg 10.0 parts water 60.0 parts ]
(Comparative Example 2)
Confectionery bread was manufactured under the same conditions as in Example 2 except that Hakutsuru Reishi was not used.
[0031]
(Example 3)
Sugar, salt, milk powder, yeast, shortening, margarine, and water are mixed in the following composition ratio to the following dough main material (100.0 parts), kneading temperature is 27 ° C., floor time is 90 minutes (first fermentation) Bread was manufactured through the following steps: a heating time of 60 minutes, a second fermentation time of 30 minutes), a bench time of 20 minutes, a heating temperature of 36 ° C, a heating temperature of 72%, a firing temperature of 210 ° C and a firing time of 40 minutes.
[0032]
[Dough main ingredient]
Wheat flour: 87.8 parts Whole grain: 4.7 parts Rye ... 4.5 parts Hakutsuru Reishi ... 3.0 parts
[Dough mix ratio]
Main ingredients for dough: 100.0 parts Sugar: 6.0 parts Salt: 2.0 parts Powdered milk: 3.0 parts Yeast 2.5 parts shortening 3.0 parts margarine 3.0 parts water 70.0 parts
(Comparative Example 3)
Bread was manufactured under the same conditions as in Example 3 except that Hakutsuru Reishi was not used.
[0035]
(Example 4)
Sugar, salt, powdered milk, margarine, and egg were mixed in the following mixing ratio with 100.0 parts of the following dough main ingredients, and a cookie was manufactured under the conditions of a baking temperature of 180 ° C. and a baking time of 15 minutes.
[0036]
[Dough main ingredient]
Wheat flour: 88.0 parts Whole grain: 5.0 parts Rye ... 5.0 parts Hakutsuru Reishi ... 2.0 parts
[Dough mix ratio]
Main ingredients for dough: 100.0 parts Sugar: 35.0 parts Salt: 1.0 part Powdered milk: 5.0 parts Margarine 50.0 parts Egg 20.0 parts
(Comparative Example 4)
Cookies were produced under the same conditions as in Example 4, except that Hakutsuru Reishi was not used.
[0039]
Sensory evaluation was performed on the confectionery bread, bread, and cookies manufactured in Examples 1 to 4 and Comparative Examples 1 to 4 by 10 panelists. As a result, the processed flour foods manufactured in Examples 1 to 4 and Comparative Examples 1 to 4 were evaluated to have the same flavor and texture.
[0040]
(Example 5)
When the confectionery breads of Example 1 and Comparative Example 1 were left at room temperature respectively, the confectionery bread of Comparative Example 1 developed mold after 3 days, whereas the confectionery bread of Example 1 had mold after 3 weeks. Occurrence was confirmed. From these results, it was confirmed that the processed flour food of the present invention was superior in preservability to processed food not containing Hakutsuru Reishi.
[0041]
【The invention's effect】
As explained above, since the processed flour food of the present invention contains a ground crumb of Hakutsuru Reishi, the flavor and texture can be easily eaten during meals and snacks as well as normal ones, and can be preserved. It also has excellent properties.

Claims (4)

Flour processed food containing crushed Hakutsuru Reishi. 2. The processed flour food according to claim 1, wherein the ground dough contained in the processed flour contains 0.01 to 10% by weight of pulverized Hakutsuru Reishi. The processed flour food according to claim 1 or 2, wherein the processed flour food is any one selected from the group consisting of breads, cakes, pies, and cookies. The processed flour food according to claim 1 or 2, wherein the processed flour food is noodles.