JP2010233462A - Method for producing food improved in palate feeling using swollen sprouted brown rice powder - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing food improved in palate feeling. <P>SOLUTION: This method for producing the food improved in palate feeling includes adding swollen sprouted brown rice powder to food. The method for producing the food is such that the improvement of palate feeling is selected preferably from the group consisting of improvement of melting in the mouth, mellowness improvement, moistness improvement, soft feeling improvement, giving of fibrous feeling, crispy feeling improvement, and crunchy feeling improvement. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a method for producing a food product with improved texture using swollen germinated brown rice powder. The present invention also relates to a food texture improving agent using the expanded germinated brown rice powder.

  Brown rice is rich in vitamins and minerals not contained in white rice, and is known to be a food with higher nutritional value than white rice. In particular, germinated brown rice is attracting attention as a health functional food because it contains abundant γ-aminobutyric acid (GABA) having various physiological activities such as suppressing an increase in blood pressure.

  Further, it was found that by performing a puffing process using a biaxial extruder, a puffed germinated brown rice containing GABA at a high concentration and having an increased amount of glycogen in the germinated brown rice can be produced (Patent Document 1). ). The use of germinated brown rice is mostly for cooking rice, and it has been pointed out that it is not only poor in taste compared to polished rice, but also difficult to digest and absorb. It is expected to be able to.

  By the way, a confectionery such as a sponge cake is required to have a soft, moist texture and a good mouthfeel. In addition, processed meat products such as hamburgers are required to have a soft texture and a good yield during baking. Furthermore, deep-fried foods cooked with oil such as deep-fried or deep-fried spring rolls are required to have a crisp and hard texture when the ingredients constituting the surface are crisp and crisp. Under such circumstances, various techniques for improving food texture have been developed (Patent Document 2, Patent Document 3, Patent Document 4), but improving food texture using swollen germinated brown rice and its powder. No improvements have been reported so far.

Japanese Patent No. 3576114 Japanese Patent No. 3683835 Japanese Patent No. 4183875 Japanese Patent No. 4204152

  An object of the present invention is to provide a food production method and a texture improving agent with improved texture.

  The inventors of the present invention have found that when the swollen germinated brown rice powder is added to the raw material to produce sponge cake, hamburger, fried chicken, and spring roll, these textures are significantly improved. The present invention is based on these findings.

That is, according to the present invention, the following inventions are provided.
(1) A method for producing a food with improved texture, and a method for improving the texture, comprising adding swollen germinated brown rice powder to the food or its raw material.
(2) The improvement in texture is selected from the group consisting of improvement in melting, improvement in softness, improvement in moistness, improvement in softness, provision of fiber feeling, improvement in crispness, and improvement in crispness The method according to (1).
(3) The method according to (1), wherein the food is selected from the group consisting of sponge cake, hamburger, fried chicken, and fried spring rolls.
(4) The method according to (1), wherein the food is a sponge cake, and the improvement in texture is improved mouth melting, improved softness, and / or improved moist feeling.
(5) A sponge cake produced by the method according to (4) and having improved texture.
(6) The method according to (1), wherein the food is a hamburger and the improvement in texture is an improvement in soft feeling and / or provision of a fiber feeling.
(7) A hamburger produced by the method according to (6) and having improved texture.
(8) The method according to (1), wherein the food is deep-fried, and the improvement in texture is an improvement in crispness and / or an improvement in crispness.
(9) Fried chicken with improved texture produced by the method according to (8).
(10) The method according to (1), wherein the food is fried spring roll, and the improvement in texture is improvement in crispness and / or improvement in crispy feeling.
(11) A spring roll produced by the method according to (10) and having improved texture.
(12) A texture-improving agent comprising swollen germinated brown rice powder.
(13) The improvement in texture is selected from the group consisting of improvement in melting, improvement in softness, improvement in moistness, improvement in softness, provision of fiber feeling, improvement in crispness, and improvement in crispness The texture improving agent according to (12).

  According to the present invention, by simply adding swollen germinated brown rice powder which is a natural material to raw materials, confectionery such as sponge cake, processed meat food such as hamburger, and deep-fried food such as fried chicken and fried spring rolls It can be said that it is advantageous in that it can be easily improved and can respond to consumers' natural material orientation.

It is the figure which showed the result of the sensory evaluation test (N = 7) (evaluation A-1) at the time of adding swollen germination brown rice powder and producing sponge cake. Comparative Example A1 was scored 0 (reference). It is the figure which showed the result of the sensory evaluation test (N = 7) (evaluation A-2) at the time of adding swollen germination brown rice powder and producing sponge cake. Comparative Example A2 was scored 0 (reference). It is the figure which showed the result of the sensory evaluation test (N = 7) (evaluation A-3) at the time of refrigerated preservation | save of the sponge cake produced by adding swollen germinated brown rice powder. Comparative Example A2 was scored 0 (reference). It is the figure which showed the result of the baking yield at the time of adding a puffed germination brown rice powder and producing a hamburger (Evaluation B-1). It is the figure which showed the result of the baking yield at the time of adding a puffed germination brown rice powder and producing a hamburger (evaluation B-2). It is the figure which showed the result of the sensory evaluation test (N = 5) (evaluation C-1) at the time of producing fried chicken using the batter for fried chicken prepared by adding the swollen germinated brown rice powder. Comparative Example C1 was set to 0 (reference). The result of the sensory evaluation test (N = 5) (evaluation C-2) is shown in the case of fried chicken using a batter for deep-fried germ prepared by adding swollen germinated brown rice powder, frozen, and then cooked in a range. It is a figure. Comparative Example C3 was scored 0 (reference). It is the figure which showed the result of the sensory evaluation test (N = 4) (evaluation D-1) immediately after fry cooking at the time of fry cooking spring roll using the spring roll skin prepared by adding the swollen germinated brown rice powder. Comparative Example D1 was set to 0 (reference). The figure which showed the result of the sensory evaluation test (N = 4) (evaluation D-1) 30 minutes after fry cooking at the time of fry cooking spring roll using the spring roll skin prepared by adding the swollen germinated brown rice powder is there. Comparative Example D1 was set to 0 (reference). Spring rolls are cooked using spring rolls prepared by adding swollen germinated brown rice powder to make fried spring rolls, frozen, and sensory evaluation test when cooked in a range (N = 4) (Evaluation D-2) It is the figure which showed the result of. Comparative Example D1 was set to 0 (reference). Spring rolls are cooked using spring rolls prepared by adding swollen germinated brown rice powder, fried spring rolls are prepared, frozen, and then cooked for 30 minutes after cooking in the range (N = 4) It is the figure which showed the result of (Evaluation D-2). Comparative Example D1 was set to 0 (reference).

Detailed description of the invention

  The expanded germinated brown rice powder used in the present invention is obtained by drying and pulverizing germinated brown rice obtained by germinating brown rice, germinated rice, or partially polished rice, and subjecting the obtained pulverized product to a swelling treatment by an extruder. Can be manufactured. (For example, refer to Japanese Patent No. 3576114). The expanded germinated brown rice powder is commercially available, and a commercially available product may be used.

  The swollen germinated brown rice powder can be used by adding to a food or a raw material for improving the texture. When a powder raw material such as wheat flour is used as a raw material for food, swollen germinated brown rice powder can be used as a part or all of the powder raw material.

  For example, when the food improving the texture is a sponge cake, a swollen germinated brown rice powder is added as part of a powder raw material such as wheat flour to prepare a sponge cake dough, and the dough is baked to melt and soften the mouth. A sponge cake with improved moisture and / or moist feeling can be produced. In the present specification, the term “sponge cake” is used to include sponge-like baked confectionery such as castella, roll cake, and busse.

  The addition amount of the swollen germinated brown rice powder is not particularly limited as long as improvement in the melting of the mouth of the sponge cake, improvement in softness, improvement in moist feeling is achieved, but from the viewpoint of achieving these effects better, The swollen germinated brown rice powder can be added to the sponge cake dough so that the proportion becomes 3 to 100% by mass in the powder raw material.

  When the food for improving the texture is hamburger, a swollen germinated brown rice powder is added to the raw material to prepare a hamburger dough, and the dough is baked to improve the baking yield and the soft feeling, and / or Alternatively, a hamburger with a fiber feeling can be produced. In order to prevent hamburger dough from being insufficiently kneaded, it is preferable to add swollen germinated brown rice powder at the final stage of hamburger dough production.

  The addition amount of the swollen germinated brown rice powder is not particularly limited as long as the improvement of the firing yield, the improvement of the softness of the hamburger and the provision of the fiber feeling are achieved, but from the viewpoint of achieving these effects better, The swollen germinated brown rice powder can be added to the raw material of the hamburger dough at a ratio of 0.2 to 10.0% by mass relative to the total raw material of the hamburger dough.

  When the food that improves the texture is deep-fried, add the swollen germinated brown rice powder as part of the powder raw material such as wheat flour to make the deep-fried batter, and fry the meat that is dressed in the deep-fried batter Thus, it is possible to produce a deep-fried chicken with improved crispness and / or squeaky feeling. Moreover, the manufactured deep-fried chicken can be rapidly frozen at -30 ° C. or lower to prepare a frozen deep-fried food for cooking in a microwave oven. In this invention, even when it is a case where such a frozen product is cooked with a microwave oven, it is advantageous at the point by which a crisp feeling and a crispy feeling are not lost. The meat to be fried is not particularly limited, but is preferably chicken.

  The addition amount of the swollen germinated brown rice powder is not particularly limited as long as the improvement of the crispness and the crispness of the deep-fried chicken is achieved, but from the viewpoint of achieving these effects better, the powder raw material The swollen germinated brown rice powder can be added to the deep-fried batter so that the ratio is 3 to 80% by mass.

  When the food to improve the texture is spring roll, add the swollen germinated brown rice powder as a part of the powder raw material such as flour to make the spring roll skin, wrap the spring roll with the spring roll skin and fry Thus, it is possible to produce a deep-fried spring roll with improved crispness and / or crispness. Moreover, the prepared deep-fried spring roll can be rapidly frozen at -30 ° C. or less to prepare a frozen deep-fried spring roll for cooking in a microwave oven. In this invention, even when it is a case where such a frozen product is cooked with a microwave oven, it is advantageous at the point by which a crisp feeling and a crispy feeling are not lost.

  The addition amount of the swollen germinated brown rice powder is not particularly limited as long as improvement in the crispness of fried spring rolls and improvement in crispness is achieved, but from the viewpoint of achieving these effects better, the powder raw material The swollen germinated brown rice powder can be added to the raw material of spring roll skin so that the ratio is 2 to 100% by mass. However, when the addition amount of the swollen germinated brown rice powder exceeds 10%, wheat gluten can be used in combination for the purpose of joining dough as necessary.

  The present invention will be described more specifically with reference to the following examples, but the present invention is not limited to these examples.

Example A: Texture improvement of sponge cake with swollen germinated brown rice powder (1) Production of sponge cake Sponge cake in which a part of wheat flour was replaced with swollen germinated brown rice powder (CPA-100α, Ceres Corporation) was prepared. The texture improvement effect of sponge cake was evaluated (Evaluation A-1). Specifically, according to the all-in-mix method (Introduction to Food Knowledge Mini Books Series Confectionery, Publisher: Japan Self-Service Association, Publisher: Japan Food Newspaper Co., Ltd.), the final dough specific gravity is 0.43 (g / The sponge cake dough was prepared by adjusting to cm ³ ), and baked to prepare a sponge cake. The raw materials used and the blending ratio (mass ratio when the mass of all powder raw materials of wheat flour and CPA-100α was 100) were as shown in Table 1.

Moreover, while evaluating the texture improvement effect of sponge cake at the time of using a commercial rice flour product instead of the expanded germinated brown rice powder (Evaluation A-2), the texture improvement effect when the product was refrigerated was evaluated (Evaluation) A-3). Specifically, sponge cake was prepared in the same manner as described above with the raw materials and blending ratios shown in Table 2 (mass ratio when the mass of all powder raw materials of wheat flour, CPA-100α, and rice flour product was 100). Was made.

(2) Results of sensory evaluation The results of sensory evaluation (Evaluation A-1) when part of the wheat flour was replaced with expanded germinated brown rice powder were as shown in FIG.

  As is clear from FIG. 1, by using the swollen germinated brown rice powder, an improvement effect was observed in the texture of the sponge cake, such as softness, moistness, and melting in the mouth. In particular, the improvement effect of softness and moistness is recognized when the addition amount of the swollen germinated brown rice powder is 15%, and the improvement effect of mouth melting and the overall taste is recognized when the addition amount of the swollen germinated brown rice powder is 5%. It was. Note that the addition of the swollen germinated brown rice powder had little effect on the elasticity of the sponge cake.

  The result of sensory evaluation (evaluation A-2) when using a commercial rice flour product instead of the swollen germinated brown rice powder was as shown in FIG.

  As is clear from FIG. 2, as in the case of the swollen germinated brown rice powder, the effect of increasing the softness and moist feeling was also observed in the referin (Comparative Example A3), but the referee effect (Comparative Example A3) Was inferior to the swollen germinated brown rice powder. Moreover, it became clear that Libran (Comparative Example A4) and Kaminshin Flour (Comparative Example A5) have a weak texture improvement effect. Furthermore, none of the rice flour products had a significant effect on the elasticity of the sponge cake.

  The results of the sensory evaluation (Evaluation A-3) when the sponge cake in the case of using a commercial rice flour product instead of the expanded germinated brown rice powder was refrigerated for 2 days at 5 ° C. were as shown in FIG.

  Sponge cakes using swollen germinated brown rice powder (Example A3), Refrine (Comparative Example A3) and Libran (Comparative Example A4) show the same sensory evaluation trend as in FIG. It was confirmed that the powder had an effect of improving the melting of the mouth in addition to the softness and moist feeling. The upper fresh powder (Comparative Example A5) has low resistance to aging in refrigeration, and the texture is deteriorated as compared with the results shown in FIG.

  As described above, the swollen germinated brown rice powder was found to have an effect of improving the texture of sponge cake, and in addition to improving the softness and moist feeling, the effect of improving the melting of the mouth was confirmed. Even in comparison with commercially available rice flour products, the effect of improving mouth melting was specific to the swollen germinated brown rice powder.

Example B: added according puffed brown rice powder hamburger texture improvement of by (1) hamburger raw and mixing ratio as described in the preparation following Table 3 (mass%), puffed brown rice powder (CPA-100α) raw materials The prepared hamburger was produced according to a conventional method, and the texture improvement effect of the hamburger was evaluated (Evaluation B-1).

Furthermore, in accordance with the raw materials and blending ratio (% by mass) described in Table 4 below, a hamburger prepared by adding swollen germinated brown rice powder (CPA-100α) or water-insoluble dietary fiber (Selfer, manufactured by Nippon Shokuhin Kako) to the raw materials is produced. Then, the texture improvement effect of hamburger was evaluated (Evaluation B-2). CPA-100α was added and mixed together with dry bread crumbs, and all other procedures were prepared according to a conventional method.

(2) Results of Sensory Evaluation While evaluating the firing yield (%) of the hamburger manufactured in (1), sensory evaluation was performed on the texture of the hamburger. The evaluation of the firing yield was performed by measuring the weight after heating and calculating the mass% with respect to the mass before heating (100 g / piece).

  The test results (evaluation B-1) regarding the firing yield (%) of hamburgers manufactured according to Table 3 were as shown in FIG. As shown in FIG. 4, the yield during firing was improved by adding the expanded germinated brown rice powder (Example B2, Example B3). Moreover, the food texture of the hamburger manufactured according to Table 3 was evaluated by five panelists. By adding the swollen germinated brown rice powder, the hamburger tended to become soft, but although it was soft, the binding of the meat was weak and the texture was brittle. In addition, the swollen germinated brown rice powder-added product had a stronger fiber feeling than Comparative Example B1 without the swollen germinated brown rice powder added. Although it cannot be said that the hamburger's taste is preferable to that of Comparative Example B1, the texture became different by the addition.

  The test result (evaluation B-2) regarding the firing yield (%) when the time for adding the expanded germinated brown rice powder was changed was as shown in FIG. As shown in FIG. 5, the yield during firing was improved by adding the expanded germinated brown rice powder (Example B5, Example B6, and Example B7). Moreover, the food texture of the hamburger manufactured according to Table 4 was evaluated by five panelists. By adding the swollen germinated brown rice powder in the same manner as in Evaluation B-1, the hamburger felt a strong fiber feeling and a soft texture. However, the fiber feeling improvement effect was stronger in Comparative Example B3 to which Selfel was added, and Selfel was evaluated to be preferable in that it did not develop brittleness.

  As mentioned above, the yield improvement effect at the time of baking was recognized by adding swollen germination brown rice powder to a hamburger. This is due to the water retention of the expanded germinated brown rice powder. As for the texture, the soft feeling improvement and the fiber feeling imparting effect were recognized.

Example C: Texture improvement of deep-fried garment with expanded germinated brown rice powder (1) Manufacture of deep-fried batter and deep-fried raw materials and blending ratios shown in Table 5 below (flour, high-amid processed product, corn starch, CPA-100α) , Neobis C-60, and BP, the mass ratio when the mass of all powder raw materials is 100), a portion of the flour is replaced with expanded germinated brown rice powder (CPA-100α). Was prepared using the batter, and the texture improvement effect was evaluated (Evaluation C-1).

Furthermore, according to the raw materials and blending ratios shown in Table 6 below, the texture-improving effect of fried chicken was evaluated in the case of using super-skinned flour or pre-gelatinized corn starch instead of swollen germinated brown rice powder (CPA-100α) ( Evaluation C-2).

(2) Results of sensory evaluation The results of sensory evaluation (evaluation C-1) of the deep-fried chicken manufactured according to Table 5 were as shown in FIG.

  FIG. 6 shows the sensory evaluation results immediately after the frying. As the added amount of the swollen germinated brown rice powder increased, the texture of the fried garment tended to increase the savoryness (Example C1, Example C2, Example C3). In particular, Example C3 in which 20% of expanded germinated brown rice powder was blended had a strong effect on crispness (ease of biting) and squeakiness. The hardness was the hardest in Comparative Example C2 using a high-ami processed product.

Table 7 shows the sensory evaluation results after heating in the freezing range. In the evaluation, each evaluation item was ranked, and the average value of each ranking was shown in the table. The lower the value, the higher the effect than other test areas. Lightness was calculated from the reverse order of hardness in the sensory evaluation.

  Example C1, Example C2, and Example C3 to which the expanded germinated brown rice powder was added in the same manner as immediately after frying had good crispness and crumbs remained. In particular, Example C3 in which 20% of the expanded germinated brown rice powder was blended had less clothes dripping (moisture transfer and soft clothing).

  The results of the comparative study (evaluation C-2) with the case of using pregelatinized corn starch (Comparative Example C4) and super fresh powder (Comparative Example C5) were as shown in Table 8 and FIG.

Table 8 shows the sensory evaluation immediately after frying. In the evaluation, each evaluation item was ranked, and the average value of each ranking was shown below. The lower the value, the higher the effect than other test areas. Lightness was calculated from the reverse order of hardness in the sensory evaluation.

  When pre-gelatinized corn starch was used, the crisp and soft crisp texture was obtained (Comparative Example C4). Example C4 and Example C5 to which the swollen germinated brown rice powder (CPA-100α) was added were also crisp and crisp, and also had a firmer texture than α corn starch (Comparative Example C4). There was little sag of clothes over time (moisture transfer and clothes becoming soft). The comparative example C5 with the addition of the upper fresh powder had a hard and crunchy texture, and was slightly garmented like the control.

  FIG. 7 shows sensory evaluation after heating in the freezing range. Comparative Example C4 (pregelatinized corn starch), which had good crispness immediately after frying, was poorly cut after range heating, and the evaluation was lower than Comparative Example C3, as was Comparative Example C5 (upper powder). In Example C4 and Example C5 to which the swollen germinated brown rice powder was added, sakumi remained and the range resistance was good.

  As described above, in evaluation C-1, by adding the swollen germinated brown rice powder to the fried batter, the crispness of the garment was improved, and as the amount of addition increased, the tendency to increase the crust was observed. The effect increases as the addition rate increases, but the batter's hydration rate also increases, so the oil absorption during frying increases, resulting in a strong oily garment.

  In Evaluation C-2, the amount of batter water was suppressed by increasing the blending amount of corn starch, and the oil absorption of the clothing due to the increased water of the expanded germinated brown rice powder of Evaluation C-1 could be suppressed. The pregelatinized corn starch was light in clothing and crisp. However, it was found that the clothes settled quickly due to moisture transfer. Rice flour has good drainage and seems to increase crispness and sag, and the swollen germinated brown rice powder forms a crisp and savory garment when the gelatinized part is fried It is considered a thing.

Example D: Improvement in texture of fried spring rolls with swollen germinated brown rice powder (1) Production of spring rolls and fried spring rolls According to the raw materials and blending amounts (g) shown in Table 9 below, a part of the flour is swollen and germinated A spring roll skin was prepared in place of the brown rice powder (CPA-100α), and a spring roll was prepared using the spring roll skin.

The spring roll skin was produced according to the following procedure.
i) Stir and mix the ingredients with a desktop mixer
ii) Place the dough in the refrigerator for a certain period of time and degas
iii) Firing on spring roll copper plate (240 ° C, 60 seconds)
In the above procedure, the amount of water added was adjusted as appropriate so that the dough viscosity was substantially constant.

Next, spring rolls were prepared using the raw materials and blends listed in Table 10 below, and spring rolls were prepared to evaluate the texture improvement effect. Sensory evaluation was performed on spring rolls after frying (Evaluation D-1), and sensory evaluation was also performed on fried spring rolls after cooking the frozen frozen products after frying (Rating D-2).

Spring rolls were produced according to the following procedure.
i) Wrapping the prepared ingredients in the spring roll skin fired as above
ii) Immediately quick-frozen (about -30 ° C, 1 hour) for fried cooking tests
iii) For range test, fry (160 ° C, 3 minutes), let cool for 30 minutes, and then quick freeze (about -30 ° C, 1 hour)

(2) Results of sensory evaluation The results of sensory evaluation (evaluation D-1) after fried cooking were as shown in FIGS.

  FIG. 8 shows sensory evaluation results of fried spring rolls immediately after frying. As is clear from FIG. 8, both of Comparative Example D2 and Comparative Example D3 with the addition of the upper fresh flour, and Example D1 and Example D2 with the addition of the swollen germinated brown rice powder have the texture improving effect of improving the savoryness. It was. In addition, compared to Comparative Example D2 and Comparative Example D3 with the addition of the upper fresh powder, Example D1 and Example D2 to which the expanded germinated brown rice powder was added were better in both crushing and crispness (ease of biting). .

[Sensory evaluation comments]
・ Comparative Example D2: Crushing, clogging, sticky, hard surface ・ Comparative Example D3: Crispy but there is a crack ・ Example D1: Hard, crispy, no crack ・ Example D2: Hard, crunchy, grinding FIG. 9 shows the sensory evaluation results after 30 minutes of frying. As is clear from FIG. 9, compared to Comparative Example D2 and Comparative Example D3 with the addition of super fresh powder, Example D1 and Example D2 to which the expanded germinated brown rice powder was added protruded and had better crushing and crispness. there were. In addition, Example D1 added with 5% had a higher effect of improving crispness and crispness than Example D2 added with 10% swollen germinated brown rice powder.

[Sensory evaluation comments]
・ Comparative Example D2: Slightly crispy, slightly dull ・ Comparative Example D3: Slightly crispy, dull,
-Example D1: Crisp, crisp, hard-Example D2: Crisp, hard, slightly oily The results of sensory evaluation (evaluation D-2) after cooking in an oil range are shown in FIG. 10 and FIG. It was street.

  FIG. 10 shows the sensory evaluation results immediately after cooking by cooking the range. As is clear from FIG. 10, only Example D1 and Example D2 to which the swollen germinated brown rice powder was added had a texture-improving effect that improved crispyness and crispness.

[Sensory evaluation comments]
Comparative Example D2: Strong pulling
・ Comparative example D3:
Example D1: Slightly crispy and slightly crispy Example D2: Slightly crispy, soft FIG. 11 shows the sensory evaluation results after 30 minutes of range heating cooking. As is apparent from FIG. 11, the effect of improving the sag of Example D1 to which 5% of the expanded germinated brown rice powder was added was the highest.

[Sensory evaluation comments]
・ Comparative Example D2: Strong, oily, soft ・ Comparative Example D3: Strong, oily, soft, dusty ・ Example D1: Slightly squeaky, slightly weak ・ Example D2: Shiny, slightly soft, oily As described above, the swollen germinated brown rice powder has a texture improvement effect higher than that of commercially available fresh powder in fried spring rolls, and it has been confirmed that sacami is imparted and crispness is improved.

Claims (13)

  A method for producing a food with improved texture, comprising adding swollen germinated brown rice powder to food or a raw material thereof.   The texture improvement is selected from the group consisting of improved mouth melting, improved softness, improved moist feeling, improved soft feeling, imparted fiber feel, improved crispness, and improved crispness. Item 2. The method according to Item 1.   The method of claim 1, wherein the food is selected from the group consisting of sponge cake, hamburger, fried chicken, and fried spring rolls.   The method according to claim 1, wherein the food is a sponge cake, and the improvement in texture is improved mouth melting, improved softness, and / or improved moist feeling.   A sponge cake produced by the method according to claim 4 and having improved texture.   The method according to claim 1, wherein the food is a hamburger and the improvement in texture is an improvement in soft feeling and / or provision of a fiber feeling.   A hamburger produced by the method according to claim 6 and having improved texture.   The method according to claim 1, wherein the food is deep-fried and the improvement in texture is an improvement in crispness and / or an improvement in crispness.   Fried chicken with improved texture produced by the method according to claim 8.   The method according to claim 1, wherein the food is fried spring roll, and the improvement in texture is improvement in crispness and / or improvement in crispness.   A spring roll produced by the method according to claim 10 and having improved texture.   A texture improving agent comprising swollen germinated brown rice powder.   The texture improvement is selected from the group consisting of improved mouth melting, improved softness, improved moist feeling, improved soft feeling, imparted fiber feel, improved crispness, and improved crispness. Item 13. The texture improving agent according to Item 12.

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