JP2007129993A - METHOD FOR PRODUCING gamma-AMINOBUTYRIC ACID-CONTAINING WET CORN FLOUR - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing wet corn flour containing γ-aminobutyric acid, having no defect such as peculiar cereal smell, harsh taste and rough palate feeling, and improved in flavor (moderate corn flavor). <P>SOLUTION: This method for producing the γ-aminobutyric acid-containing wet corn flour comprises the following processes as follows: (1) a sprouting process of sprouting corn grains, (2) a hot water soaking process of soaking the corn grains in hot water after being sprouted in the process (1), in a condition that starch in the corn grains is not gelatinized, (3) a crushing process of crushing the corn grains after being soaked in the hot water in the process (2), and (4) a refining process of removing embryo and husk from the crushed product in the process (3) followed by removing hard endosperm coarse grains of 50 mesh on. <P>COPYRIGHT: (C)2007,JPO&INPIT

Description

  The present invention relates to a method for producing wet corn flour containing γ-aminobutyric acid and a wet corn flour obtained by the method. Wet corn flour that contains γ-aminobutyric acid and has improved flavor and physical properties, can be used for various foods including health functional foods, and can be expected to increase in demand. It is such an invention.

  In the following description, “%” indicating the content or the like is “% by mass” unless otherwise specified.

  In recent years, food materials enriched with γ-aminobutyric acid by germinating various cereals have been proposed (see Patent Documents 1 to 3, etc.). It is known that γ-aminobutyric acid has a tranquilizing action, a blood pressure lowering action, and a brain metabolism promoting action, and a food material rich in γ-aminobutyric acid is attracting attention from the viewpoint of health.

  In Patent Document 1, corn flour containing γ-aminobutyric acid is produced by performing slow water addition so that moisture (humidity standard) is 15 to 30%, tempering, and dry milling. A method has been proposed. In general, corn is ground by dry milling (dry milling (grinding)) without physically using water, while removing the skin and germs, and then pulverized as corn grits and (dry) corn flour as a raw material for some foods. It's being used.

  However, corn grits and corn flour prepared by dry milling have a unique grain odor, taste and roughness. That is, the corn flour in Patent Document 1 contains γ-aminobutyric acid, but has a unique grain odor and taste. Moreover, the swelling property at the time of baking confectionery and cakes is inferior compared with wheat flour and rice flour. For these reasons, dry milling corn flour has limited foods that can be used as a primary or secondary ingredient.

Patent Documents 2 and 3 describe an invention in which cereals including corn are germinated to enrich γ-aminobutyric acid. These patent documents do not affect the novelty and inventive step of the present invention.
JP 2005-52073 A (summary etc.) JP 2005-13242 A (summary etc.) JP 2003-159017 A (summary etc.)

  In view of the above, the present invention is a wet corn flour that contains γ-aminobutyric acid, has no defects such as a unique grain odor, egg taste, and rough texture, and has improved flavor (moderate corn flavor). It is an object (problem) to provide a manufacturing method.

  As a result of intensive investigations to solve the above problems, the present inventors have germinated corn, and then subjected to warm water soaking, after crushing, removing germ and skin, and removing hard endosperm coarse particles It was found that the wet corn flour obtained by the manufacturing method contains γ-aminobutyric acid, and surprisingly, it is possible to significantly remove the unique grain odor and taste, and the rough texture, The present inventors have come up with a method for producing wet corn flour containing

1) Germination step for germinating corn kernels 2) Hot water immersion step for immersing the corn kernels after germination in 1) above under the condition that starch in the corn kernels does not gelatinize 3) After the immersion in warm water in 2) above Crushing process for crushing corn grains 4) Purification process for removing germs and skin from the crushed material of 3) above and removing 50 mesh-on hard endosperm coarse grains. Further, after 4) above, wet corn A drying step for drying the flour can also be added.

  In the purification step, it is more preferable to remove 150 mesh-on hard endosperm coarse particles.

  Moreover, the conditions of hot water immersion shall be pH 4-8, temperature: 45-70 degreeC x time: 1-50 h, Furthermore, it shall be pH 5-7, and temperature: 55-65 degreeC x time. : It is respectively preferable to set it as 3-30h.

  It is also possible to perform the germination step and warm water immersion simultaneously and continuously.

  The wet corn flour of the present invention has a soluble component amount with respect to 55 ° C. warm water (hereinafter referred to as “warm water soluble component amount”) of 7% (dry matter basis) or less (preferably 5% or less) and 200 g (dry matter amount). The volume ratio of protein-bound starch (hereinafter referred to as “protein-bound starch amount”) obtained by stirring a sample prepared by adding a few drops of a staining solution to an aqueous solution of (standard) / L is separated as an intermediate separation layer by centrifugation. It is the structure which is 40-100 vol% (desirably 50-90 vol%).

  In the above, when the hot water soluble component exceeds a predetermined value, when used as a food raw material, the taste and grain odor are likely to remain. In addition, if the amount of protein-bound starch is too small, problems such as excessive stickiness in the steaming process (pre-gelatinization) of rice crackers and insufficient slurry viscosity before pre-gelatinization will occur during batter preparation. Therefore, it is difficult to satisfy the general required characteristics of flour.

  The corn flour having the above-described configuration can be easily manufactured, for example, by the method for manufacturing the wet corn flour having the above-described configurations.

  Since the wet corn flour of the said structure has few warm water soluble components amount, it is hard to generate | occur | produce the problem of an egg taste or grain smell. Further, since the remaining amount of protein-bound starch is large, gelatinized starch does not exhibit tackiness during the production of rice crackers and the like, and the steaming process is facilitated. In addition, the wet corn flour of this structure can be manufactured easily by each said manufacturing method, for example.

  And the wet corn flour having the above-mentioned specific characteristics / composition can be suitably used for rice confectionery, bakery food, and batter powder, including as a main ingredient or auxiliary ingredient, to any food including health functional foods. is there.

  The wet corn flour obtained by the above production method can be hydrolyzed and used as a saccharified product, and further as a saccharified product containing a protein hydrolyzate.

  Γ- produced by the method of the present invention through a step of removing hard endosperm coarse grains while removing the skin and germ from the coarsely pulverized product obtained by crushing germinated corn grains soaked in warm water The wet corn flour of the present invention containing aminobutyric acid contains 0.01% (based on dry matter) or more of γ-aminobutyric acid, 7% (based on dry matter) or less of hot water soluble components, It has a novel compositional characteristic with a proportion of 40-100%.

  Similarly, as shown in the examples described later, the unique grain odor, egg flavor and rough texture can be greatly removed, the flavor is also good, and the food is well swollen and used for other food preparations. The physical properties required at the time are also improved.

  In addition, since the process is simple and no alkali solvent, organic solvent, or special enzyme is used, the γ-aminobutyric acid-containing wet corn flour with improved physical properties can be produced at low cost.

  Naturally, the γ-aminobutyric acid-containing wet corn flour obtained by the production method of the present invention can be expected to expand its use or increase demand as a main ingredient or an auxiliary ingredient of various foods including health functional foods.

  Hereinafter, the embodiment of the manufacturing method in the γ-aminobutyric acid-containing wet corn flour of the present invention will be specifically described.

  It should be noted that the numerical limitations in the claims and the following description of the specification are not particularly critical, and define a prediction range that can be put into practical use in order to clarify the invention. Therefore, the technical range of the present invention includes the lower limit value and the vicinity of the upper limit value that deviate from the numerical range as long as the effects of the present invention are exhibited.

  This embodiment includes the following 1) germination step, 2) warm water immersion step, 3) coarse crushing step, and 4) purification step.

  1) Germination step: A step of germinating corn grain and enriching γ-aminobutyric acid.

  The germination method is not particularly limited as long as it has sufficient moisture and temperature conditions for the corn to germinate, and the hydration method is not particularly limited, such as spray hydration method or dipping method. For example, the corn kernel is hydrated or dipped so that the water content is 15 to 30%, and temperature: normal temperature (room temperature) to 45 ° C. (more 25 to 35 ° C.) × time: 1 to 50 h (further 10 to It is desirable to germinate in 40h).

  At this time, the kind of corn is not particularly limited, and various kinds of corn such as ordinary seeds, waxy seeds, high amylose seeds, white seeds, yellow seeds, dent seeds and flint seeds can be used. As the corn grain, a grain from which impurities, dust and the like are removed by selection is usually used. Corn grains include those from which crushed materials and skin have been removed if germination is possible. Usually, the skin is left in view of enriching γ-aminobutyric acid. Moreover, the thing with little microbial contamination which sterilized the surface with steam etc. is preferable.

  2) Hot water soaking step: a step of soaking the germinated corn grain of (1) above in a condition where the starch in the corn grain is not gelatinized.

  By soaking in warm water, germination of corn grains is stopped, the decrease in γ-aminobutyric acid is suppressed, and furthermore, the corn taste and grain odor peculiar to corn are removed. Here, hot water means a temperature exceeding normal temperature (room temperature). Moreover, the hot water immersion conditions are not particularly limited as long as the starch does not gelatinize. In addition, the gelatinization start temperature of corn is set to 62.0 to 72.0 ° C. (Jiro Jiro Kuni “Starch Science Handbook” (1977) Asakura Shoten, p37 Table 3.5). The conditions of this hot water immersion are about pH 8 to 8 from the viewpoint of productivity, temperature: 45 to 70 ° C. × time: 1 to 50 h, and further from the viewpoint of productivity and sure prevention of gelatinization, pH 5 It is preferable that the temperature is 55 to 65 ° C. and the time is 3 to 30 hours.

  That is, if the pH is too high or too low, off-flavors such as bitterness, astringency and astringency are likely to occur. Here, as the pH adjuster, an acidic agent or a basic agent such as hydrochloric acid, lactic acid, calcium hydroxide, caustic soda, sodium carbonate, sodium bicarbonate, or the like can be suitably used. If the temperature is too low, the immersion (corn grain swelling) time becomes long, and if the temperature is too high, gelatinization tends to occur. Moreover, it is preferable to perform this warm water immersion process, without adding a chemical | medical agent.

  3) Crushing step: Crushing corn grains after the warm water immersion in 2) above. Crushing is preferably performed under conditions that do not disrupt the germ. For example, it is carried out by a bower or an entrator (disk rotating crusher). For example, the rotational speed when using an enteror is about 1000 rpm.

  4) Purification step: The germ and skin of the crushed material of 3) above are removed, and the hard endosperm coarse particles are removed.

  Germ removal is performed, for example, by sieving, hydrocyclone, or floating separation. In addition, the removal of the skin is performed by sieving such as bent sheave. The sieve mesh at this time is usually 10 to 40 mesh, preferably 20 to 30 mesh. The hard endosperm coarse particles are removed by sieving such as bent sheave or vibrating flat sieve. The particle size to be removed is preferably 50 mesh on, 100 mesh on, and more preferably 150 mesh on. In other words, the smaller the sieve mesh, the higher the removal rate of hard endosperm coarse particles, which is desirable in terms of physical properties. However, if the sieve mesh is too small, the yield of the product (corn flour) relative to the raw material (corn kernel) May decrease, and the content of γ-aminobutyric acid may decrease.

The relatively soft endosperm fine particles (endosperm fine particles) obtained in this way have good physical properties because the protein remains around the starch as a tissue. On the other hand, hard endosperm coarse grains contain a lot of protein, but since this is removed, grain odor and taste are greatly reduced. In addition, the second coarse crushing can be performed after the germ removal. For this, the same apparatus or impact mill as in the first crushing can be used. For example, the rotational speed when using an entrainer is about 1500 min ⁻¹ (rpm). The removal of germ, skin, and hard endosperm coarse particles may be performed continuously in the same step (same sieving device). Further, these removed germ, skin, and hard endosperm coarse particles can be introduced and used in the wet milling dipping process or each process, and can be made more economical.

 A drying step for drying the wet corn flour may be added after the above 4). Moreover, it is also possible to perform a germination process and a warm water immersion process simultaneously. Furthermore, a steam cooking process of steaming with steam can be added after the germination process.

 The γ-aminobutyric acid-containing wet corn flour of the present invention thus produced contains abundant γ-aminobutyric acid, has an appropriate corn flavor, and has a unique cereal odor and egg taste removed substantially. Also, since no chemicals are used during immersion, there is no chemical odor or astringency.

 Therefore, the γ-aminobutyric acid-containing wet corn flour of the present invention can be used as a main ingredient or an auxiliary ingredient of various foods including health functional foods.

 That is, by using the γ-aminobutyric acid-containing wet corn flour instead of part or all of the raw material of flour such as conventional dry corn flour, wheat flour and rice flour, various foods can be obtained by conventional production methods. it can.

 Furthermore, various food mixed powders can be obtained in which the raw material of flour such as wheat flour and rice flour contains the γ-aminobutyric acid-containing wet corn flour.

 With this mixed powder, it is possible to easily produce a food with an appropriate corn flavor with a texture equivalent to that of a conventional food using wheat flour or rice flour, and a food containing γ-aminobutyric acid is obtained. It is done. Of course, even wet corn flour containing no γ-aminobutyric acid (Japanese Patent Application No. 2005-159532: unpublished at the time of filing) can be used as a mixed powder.

  Note that Japanese Patent Application No. 2005-159532 is an application related to the same applicant as the present applicant, and is an invention related to a method for producing wet corn flour characterized by including the following steps, and is an invention different from the present invention. .

  “1) A warm water soaking step in which the maize grain is soaked in warm water under the condition that starch in the corn grain is not gelatinized.

    2) A crushing step of crushing corn grains after the warm water immersion of 1) above.

3) A purification step of removing the germ and skin of the crushed material of 2) above, removing 50 mesh-on hard endosperm coarse particles, and further washing. "
The food to which the γ-aminobutyric acid-containing wet corn flour of the present invention is applied is not limited.

  Suitable foods include, for example, fermented foods such as miso and liquor, noodles, rice cakes, rice cakes, confectionery, seasonings, etc., particularly preferably rice crackers, rice cakes, puffed snacks, tempura, croquettes, tonkatsu , Puffed foods such as fried foods (batter powder), bakery products such as bread and cakes.

  Moreover, using the γ-aminobutyric acid-containing wet corn flour of the present invention as a raw material, the contained starch can be hydrolyzed to obtain a saccharified product such as chicken pox. This saccharified product contains γ-aminobutyric acid, has no unique grain odor or taste, and has a good corn flavor.

  The saccharification method can be performed using conventional techniques. For example, it is liquefied, saccharified, filtered and concentrated with an acid or an enzyme. Furthermore, a glycated product containing a large amount of soluble proteins, peptides and amino acids in addition to γ-aminobutyric acid can be obtained by solubilizing and degrading the protein contained in the wet corn flour containing γ-aminobutyric acid with a proteolytic enzyme. As the proteolytic enzyme, various proteases such as acidic, neutral and alkaline peptidases and proteinases can be used alone or in combination. The saccharified product containing a large amount of soluble protein and the like thus obtained is suitable as a raw material for brewing such as beer and happoshu, and as a main raw material and auxiliary raw material for health functional foods and the like.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further more concretely, the technical scope of this invention is not limited to these Examples.

  In addition, each characteristic value of the corn flour of each Example and Comparative Example is measured by the following method.

1) Amount of hot water soluble component:
1L of water at 55 ° C. was added to a 200 g sample in terms of dry matter, and the mixture was continuously stirred at 55 ° C. for 5 hours (rotation speed 100 rpm) and filtered with filter paper (5 types A (JIS P 3801)). The test liquid was prepared by making the washing liquid 2 L with water. 20 ml of the sample solution was placed in a weighing can and dried at 105 ° C. for 5 hours to obtain the solid content. The solid content was defined as a% value per dry matter weight.

2) Amount of protein-bound starch:
To 200 g of a sample pulverized to 325 mesh pass with a ball mill (in terms of dry matter), add water to make 1 L, add several drops each of methylene blue staining solution and eosin staining solution, and continuously stir at 30 ° C. for 1 hour (rotation speed 100 min ⁻¹ ) Thereafter, 50 mL is collected in a graduated centrifuge tube and centrifuged for 15 minutes (rotation speed 2000 min ⁻¹ ). Then, free protein is separated in the upper layer, free single starch is separated in the lower layer, and protein-bound starch is separated in the intermediate layer. The respective capacities were judged visually, and the percentage of intermediate layer-bound starch was determined.

3) γ-aminobutyric acid content:
It measured with the automatic amino acid analyzer (Hitachi Ltd. make "L-8800": brand name).
(1) Production of γ-aminobutyric acid-containing wet corn flour <Example 1>
1) 12 kg of dent corn grains and 10 kg of water were uniformly sprayed in the immersion tank to absorb water, and germinated at 30 ° C. for 20 hours.

  2) The germinated corn grains were immersed in warm water at 60 ° C. for 15 hours while circulating 30 kg of warm water in the immersion tank. The pH at this time was 6.3.

  3) The corn grains immersed in the warm water were drained, and then coarsely crushed with an entrator (rotary disc grinder).

  4) After removing 50 mesh-on hard endosperm of both the skin and germ using a vibrating sieve, the coarsely crushed product was dried at 50 ° C. for 10 hours with a shelf dryer to obtain 6 kg of wet corn flour.

  The γ-aminobutyric acid content of this product was 48 mg / 100 g. Moreover, the warm water soluble component was 1.5% (per dry matter weight), and the ratio of protein-bound starch was 75%.

<Comparative Example 1>
Except that the germinated corn grain was not immersed in warm water, the same operation as in Example 1 was performed to obtain 6 kg of wet corn flour. The γ-aminobutyric acid content of this product was 52 mg / 100 g. Moreover, a warm water soluble component was 8.0% (per dry matter weight), and the ratio of protein binding starch was 95%. <Comparative example 2>
Except that the corn grain was not germinated, the same operation as in Example 1 was performed to obtain 6 kg of wet corn flour. The γ-aminobutyric acid content of this product was 6 mg / 100 g.

<Control analysis example>
The dry water milled corn flour (commercially available) had a hot water soluble component of 8.5% (based on dry matter) and a protein-bound starch ratio of 98%. The proportion of protein-bound starch in the mill starch emulsion prepared by wet milling was 0.5%.

<Example 2>
Except for warm water immersion at 55 ° C. for 5 hours, the same operation as in Example 1 was performed to obtain 6 kg of wet corn flour. The γ-aminobutyric acid content of this product was 48 mg / 100 g. In addition, the warm water soluble component was 2.2% (per dry matter weight), and the ratio of protein-bound starch was 78%.

<Example 3>
Except for dipping at 50 ° C. for 10 hours, the same operation as in Example 1 was performed to obtain 6 kg of wet corn flour. The γ-aminobutyric acid content of this product was 48 mg / 100 g. The warm water soluble component was 2.8% (per dry matter weight), and the ratio of protein-bound starch was 80%.

<Example 4>
The crude crushed material was subjected to the same operation as Example 1 except that 150 mesh-on hard endosperm was removed from both the skin and the germ with a vibrating sieve to obtain 5.6 kg of wet corn flour. The γ-aminobutyric acid content of this product was 42 mg / 100 g. Moreover, the warm water soluble component was 1.1% (per dry matter weight), and the ratio of protein-bound starch was 55%.
(2) Production of rice crackers (rice crackers of applied examples)
1.6 kg of water was added to 2 kg of each wet corn flour of Examples 1 and 2 and Comparative Example 1, heated and kneaded with a steamer for 30 minutes, cooled to 65 ° C., and then rolled and stamped. This dough was allowed to stand for 10 hours and then dried with hot air at 75 ° C. for 2 hours. Using a plain roaster, it was baked at 230 ° C., seasoned with liquid, and dried with hot air at 80 ° C. for 2 hours to obtain a rice cracker. These swelling degrees and sensory characteristics were evaluated, and the results are shown in Table 1.

<Applicable rice crackers>
A control rice cracker was obtained in the same manner as in the rice crackers used in the examples except that 2 kg each of glutinous rice flour and dry milled corn flour were used.

<Evaluation method>
These swelling degrees and sensory characteristics were evaluated by the following methods.

  1) Degree of swelling: The volume of the dough was 1, and the volume of the rice cracker after baking was expressed as a ratio. The volume was measured by a glass bead (2 mmφ) substitution method.

  2) Sensory test: It was set as the average value of three-step evaluation by a panel of 10 people.

Egg taste, grain odor rating ... No: 1, there is a little: 2, there is: 3
Evaluation of flavor ... Good: 1, Normal: 2, Bad: 3
The evaluation results are as shown in Table 1, and the example rice crackers using the γ-aminobutyric acid-containing wet corn flour of the present invention have a higher degree of swelling than those of dry milling corn flour, and have a unique grain odor and The egg flavor was removed and the corn flavor was good.

(3) Production of sponge cake <Sponge cake of application example>
70 g of wheat flour is mixed with 30 g of each of the wet corn flours of Examples 1 and 3 and Comparative Example 1 to obtain a mixed flour. Add 20g of sugar to 160g of egg, whisk in a water bath, cool to 75 ° C, and further whisk. Add each mixed powder to this while sieving, then add 30 g of melted butter and mix. This was put into a cylindrical mold and baked in an oven at 180 ° C. for 25 minutes to obtain a sponge cake.

<Sponge cake of applied control example>
In the above application examples, a sponge cake was obtained by performing the same operation as above except that 30 g of wet corn flour was changed to 30 g of wheat flour or dry milled corn flour.

<Evaluation>
1) Degree of swelling: The thickness of the dough was 1, and the thickness of the sponge cake after baking was expressed as a ratio.

  2) The sensory test was performed in the same manner as in the case of the rice cracker.

  As shown in Table 2, the evaluation results show that the example sponge cake using the γ-aminobutyric acid-containing wet corn flour of the present invention has a higher degree of swelling than the dry milled corn flour of the comparative example. The grain odor and egg flavor of the rice were greatly removed, and the corn flavor was good.

(4) Production of saccharified product To 1 kg of the γ-aminobutyric acid-containing wet corn flour of Example 1, 2.5 kg of water was added to form a slurry. This pH was 6.0. 1 g of liquefied enzyme (Amano Enzyme, Amylase A) was added thereto, and the temperature was gradually raised to 90 ° C. with stirring and maintained for 30 minutes. After cooling to 60 ° C., 2 g of a saccharifying enzyme (Amano Enzyme, Biozyme M) was added and saccharified for 24 hours at 60 ° C. This was filtered through a cotton filter and concentrated to Bx 75% to produce chickenpox.

  This chickenpox had almost no peculiar cereal odor or taste, and had a good corn flavor, protein and amino acid.

It is a block diagram which shows the manufacturing method of the wet corn flour of this invention.

Claims (14)

The manufacturing method of the wet corn flour characterized by including the following process.
1) A germination process in which corn kernels are germinated to enrich γ-aminobutyric acid.
2) A warm water immersion step of immersing the corn grains after germination in the above 1) under the condition that the starch in the corn grains is not gelatinized.
3) A crushing step of crushing corn grains after the warm water immersion of 2) above.
4) A purification step of removing the germ and skin of the crushed material of 3) and removing 50 mesh-on hard endosperm coarse particles.   2. The method for producing wet corn flour according to claim 1, wherein in the purification step, 150 mesh-on hard endosperm coarse particles are removed.   The conditions of the germination step are such that the moisture of the corn kernel is adjusted or dipped so that the water content is 15 to 30%, and temperature: normal temperature (room temperature) to 40 ° C. x time: 2 to 50 h. A method for producing wet corn flour according to 1 or 2.   The method for producing wet corn flour according to claim 1, 2 or 3, wherein the hot water immersion conditions are pH 4-8, temperature: 45-70 ° C x time: 1-50h.   The method for producing wet corn flour according to claim 4, wherein the conditions of the hot water immersion are pH 5-7, and temperature: 55-65 ° C x time: 3-30h.   γ-aminobutyric acid content is 0.01% (based on dry matter amount) or more, soluble component amount with respect to 55 ° C. warm water (hereinafter referred to as “warm water soluble component amount”) is 7% (based on dry matter amount), and The volume ratio of protein-bound starch (hereinafter referred to as “protein-bound starch content”) obtained by stirring a sample prepared by adding a few drops of staining solution to an aqueous solution of 200 g (based on dry matter) / L and stirring. The wet corn flour is characterized by being 40 to 100 vol%.   The wet corn flour according to claim 6, wherein the amount of the hot water-soluble component is 5% or less and the amount of the protein-bound starch is 50 to 90 vol%.   A food material comprising the wet corn flour according to claim 6 or 7 as a main raw material or an auxiliary raw material.   A food comprising the wet corn flour according to claim 6 or 7 as a main ingredient or an auxiliary ingredient.   Rice confectionery containing the wet corn flour according to claim 6 or 7 as a main raw material or an auxiliary raw material.   A bakery food comprising the wet corn flour according to claim 6 or 7 as a main ingredient or an auxiliary ingredient.   A batter powder comprising the wet corn flour according to claim 6 or 7 as a main raw material or an auxiliary raw material.   A saccharified product, which is a hydrolyzate of a starch raw material containing the wet corn flour according to claim 6 or 7.   14. The saccharified product according to claim 13, comprising a protein hydrolyzate.

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