JP2011160760A - Sparassis crispa-containing food - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide grain processed food modified so as to obtain favorable palate feeling by a method considered as being safe on consumer psychology. <P>SOLUTION: The grain processed food is obtained by adding a material made by shredding or crushing Sparassis crispa fungus body to grain powder, and subjecting the product to kneading treatment. It is all right to subject a material made by shredding or crushing Sparassis crispa fungus body to heating pressurizing treatment. As for the grain powder, for instance, wheat flour or rice powder may be selected. Furthermore, it is all right to produce noodles, pasta and baked confectionery using the grain processed food thus obtained as the raw material. <P>COPYRIGHT: (C)2011,JPO&INPIT

Description

  The present invention relates to a processed food of cereals produced using cereal flour as a main raw material, and is characterized in that it particularly includes Hanabiratake, an edible meal.

  A variety of processed foods made from cereal flour such as wheat, rice, and corn are available. In processed foods of cereals represented by noodles and baked confectionery, it is possible to select a specific type of cereal powder or add fats and oils in order to obtain a favorable texture and throatiness depending on the type. Has been done.

  For example, in noodles typified by udon and raw noodles, the protein (gluten) contained in the flour used as a raw material plays an important role in obtaining strong, high-quality noodles, and the raw material flour contains gluten A large quantity is selected. In particular, in the case of thin noodles with a thin finish, it is easy to cause an accident that the noodles are cut in the noodle making process if the flour with low gluten content is used as a raw material, so it is not generally Japanese flour with low gluten content. In most cases, flours with high gluten content from overseas including Australia are used.

  However, in recent years, with the growing safety consciousness toward food, there are not a few consumers who demand Japanese food. Under such social circumstances, it is a big problem that it is difficult to produce good quality noodles with Japanese wheat flour.

  In recent years, there are many consumers who demand foods with low fats and oils, as well as safety-oriented foods and health-oriented products. In this sense, it is considered that baked confectionery represented by cookies is also required to have a reduced amount of oil and fat.

  However, in baked confectionery represented by cookies, a unique light texture is obtained by adding fats and oils such as butter. When baked confectionery is manufactured by reducing the amount of fats and oils, the moisture content decreases. As a result, the baked confectionery does not have a light texture. For this reason, there is a problem that a low-calorie baked confectionery with less oil and fat cannot be obtained.

  Such problems are common in many processed cereal foods, and food additives such as thickening stabilizers are often used to solve this problem. By adding a thickening stabilizer, it is possible to increase the viscosity of the food and to increase the water retention, which can improve the texture of processed foods of various grains to the desired state. is there. However, as already mentioned, in recent years, due to the increase in safety-oriented foods, attention to food additives obtained through processes such as chemical treatment has spread to general consumers. Therefore, although the scientific basis for the danger of food additives is not always clear, there is a need for a food that has been modified from a food material to a favorable state only by processing within the range considered to be consumer psychologically safe. it is conceivable that.

  In view of this, various attempts have been made in the past to improve the texture of food by adding food materials to processed cereal foods. Many of these attempts have been reported using moss as a food material. One of the reasons for this is the sense of security that comes from the fact that moss has long been used as a food, and is regarded as a low-calorie and healthy food. In addition to consumer psychology, moss contains polysaccharides such as β-glucan, glycogen, and mannan, and disaccharide trehalose, all of which are thickeners and gels. Since it is a substance that can be expected to have a chemical action, it is considered that the addition of moss is expected to provide an effect similar to that obtained when a thickening stabilizer is added. However, it is needless to say that the effect as a thickening stabilizer does not appear equally in the case of moss, and whether the selection of an appropriate type of cocoon can achieve a preferable modification.

  As an example of such a trial, the invention disclosed in Japanese Patent Laid-Open No. 3-22954 (Patent Document 1) can be given. The present invention relates to a method for modifying a food, characterized in that the shredded powder or pulverized powder of the edible rice cake is blended in an amount of 4% or more with respect to the moisture weight of the food to be blended. This is an attempt to obtain a modified food. Specifically, it has been disclosed that food modification can be realized by jellyfish jellyfish or black abalone.

  Japanese Laid-Open Patent Publication No. 7-155116 (Patent Document 2) discloses that a food thickener can be obtained by finely pulverizing an edible meal. It is an attempt to obtain a modified food. Specifically, it has been disclosed that food modification can be realized by adding an aqueous solution obtained by finely pulverizing white jellyfish, sea cucumber, or Japanese agaric bamboo to an average particle size of 50 μm or less.

  As described above, foods modified by adding only mechanical processing (shredded, pulverized or finely pulverized) to potatoes are superior in terms of high consumer psychological security. Yes. However, according to the research of the present applicant, the modification of these foods is not always sufficient, and it cannot be easily replaced with a thickening stabilizer that has undergone a process such as chemical treatment. In addition, in order to modify the food to the necessary extent, it is necessary to carry out a process of pulverizing the average particle size to 50 μm or less, and this is a process that requires a relatively high cost. There is a problem that it is easy to become.

  In addition, sensory elements such as texture and texture should not be taken as uniform, and the preferred state varies depending on the type of food. Therefore, even if it is not suitable for all foods, there is a possibility that there is a possibility that a particularly suitable modification method exists for a specific food.

  Accordingly, the inventors of the present invention have selected a koji that can obtain a higher reforming action, and have conducted intensive research on foods that can achieve a preferable modification, thereby completing the present invention.

JP-A-3-22954 JP-A-7-155116

  As described above, the problem to be solved by the present invention is to provide a food that has been modified to a preferable state by adding a specific type of koji.

(1) In order to solve the problems described above, in the present invention,
Against grain flour,
After adding shredded or crushed Hanabiratake fungus,
It is processed food of cereals, which is obtained by kneading.

  As disclosed in the above-mentioned prior art documents, various polysaccharides are contained in moss and there are species that develop thickening by pulverization. In particular, many species belonging to the jellyfish family (Arageki jellyfish, etc.), those belonging to the family White jellyfish family (such as White jellyfish, Hanabiranikawatake, etc.) and those belonging to the Moegitake family (nameko etc.) have many species that develop thickening. Efforts have been made to find species that can be used to improve the viscosity of high viscosity. However, the inventor of the present invention has found that extremely high viscosity can be obtained by crushing Hanabiratake, which is a completely different kind of Hanabiratake.

  Since the moss is a peculiar moth of one family and one genus, it is very difficult to analogize the availability as a thickening stabilizer from examples of other moths belonging to the same family or genus. The inventor of the present invention considered that the reason for thickening expressed by mosses is the action of polysaccharides contained in moss, and conducted a study not sticking to past research examples. Table 1 below shows the results of quantitative analysis of β-glucan, which is a kind of polysaccharide, by gas chromatography for various soot.

  From the analysis results, it is clear that Hanabiratake contains a large proportion of β-glucan specifically compared to other species of moss, and because it contains many polysaccharides, these are thickening stabilizers. Is expected to act as As a result, it has been found that Hanabiratake has a high viscosity that is specifically high when pulverized, and that many foods are well modified by adding this. As expected, a high viscosity is expressed by abundant polysaccharides typified by β-glucan, and it is assumed that the food is modified by this.

  By the way, in fact, simply adding shredded or crushed bamboo shoots to foods does not necessarily have a sufficient effect, although foods are modified to some extent. For example, pulverization of agaric bamboo to an average particle size of 200 μm shows a certain degree of thickening, which is considerably better than other types of cocoon examples, but it still does not work as a thickening stabilizer. . However, it was found that when this was finely pulverized to an average particle size of 50 μm, the thickening was greatly improved, and in addition, a gelling action was also exhibited. For example, in a solution obtained by adding 1.5 times the weight of water to garlic bamboo crushed to an average particle size of 200 μm, a viscosity of 0.9 Pa · s was obtained, but no gelling action was observed, but almost the same It was confirmed that when this was pulverized to 50 μm under the above conditions, a viscosity of 1.2 Pa · s was obtained and a gelling action was exhibited.

  However, the inventor of the present invention thinks that it is not preferable to modify the food by performing a costly process such as a fine pulverization process, because it leads to an increase in the cost of the food obtained. We have eagerly pursued food modification methods that do not rely on pulverization. As a result, it has been found that when shredded or pulverized Hanabira bamboo is added to cereal flour and kneaded, a food modified to a preferable state can be obtained. This is considered to be due to the fact that, when kanatake is kneaded with cereal powder, cell walls and the like are destroyed and many polysaccharides and the like are released, which acts as a thickening stabilizer.

  In many cases, the process for producing processed cereal foods includes the step of adding water to the cereal powder and kneading it, so that the processed cereal powder is practically used in many processed cereal foods. By simply adding the shredded or crushed edible bamboo, the modified food can be obtained using a normal manufacturing process. This is a highly desirable feature for processed cereal foods that are strongly demanded for low cost as well as quality.

  By the way, Hanabiratake, which has been found to be able to preferably modify processed cereal foods, is a cocoon that has an elegant fragrance, even among mosses, and is traded as a high-grade food in Europe and other countries. is there. Naturally, the processed food of grains obtained by adding this has few advantages peculiar to moss in aroma and the like, and has an advantage that it is suitable for application to various foods.

  The characteristics of the processed foods of cereal according to the present invention are manifested by the fact that chopped or crushed Hanabiratake fungus cells play the role of thickening stabilizer. Therefore, the water retention and viscosity of processed cereal foods are increased, and the occurrence of accidents such as drying and cracking / breaking of processed cereal foods is suppressed, and they are dried and hardened in a short time after manufacturing. There is an effect that it is prevented. In addition, processed foods with relatively low moisture content will have a unique texture and moist texture, while processed foods with relatively high moisture content will have a soft texture despite being soft. Will be felt. Although such texture is a processed food of grains modified with thickening polysaccharides, various foods can be obtained depending on the type of thickening polysaccharide used. In foods, a new texture different from conventionally known thickening polysaccharides is obtained by using shredded or pulverized cells of Bacteria japonicus.

(2) In the present invention,
As a processed food for cereals according to (1), the crushed or crushed edible fungus body is added in an amount of 0.5 to 6% by weight based on the cereal flour. Yes.

  In the processed food of cereals according to the present invention, the amount of Hanabiratake fungus may be selected so that the food is modified to a preferable state. However, if the added amount of chopped or crushed Hanabiratake fungus is too small, the effect of modifying the food hardly appears. Conversely, if the added amount is too large, the original flavor and texture of processed cereal foods will be lost. May result in damage. For example, it is a problem that is easily manifested by a strong thickening effect that makes the crunch too strong (an impression different from hard). In addition, since Hanabiratake is a relatively expensive food compared to cereal flour, it is not preferable to add it to foods in an unnecessarily large amount in terms of increasing costs. Although the appropriate amount of addition varies depending on the type of food, selection of 0.5% to 6% by weight of the cereal flour results in a processed cereal food modified to a preferred state.

  In reality, for example, about 1.5 times the weight of water is added to the pulverized fungus body. Since it is liquid in this way, there is an advantage that weighing is easy, but in this state, it is added in the range of 1.25 wt% to 15 wt% with respect to the grain flour. .

(3) In the present invention,
As a processed food for cereals according to (1), the crushed or crushed edible fungus body is added in an amount of 1.5 to 4% by weight based on the cereal flour. Yes.

  It has already been explained that it is preferable to add a certain percentage of cereals or pulverized cells of Hanabiratake to cereal powder. It is particularly preferable that the ratio of the crushed or pulverized cells of the moss is 1.5 to 4% by weight with respect to the grain flour. The processed foods of cereals according to the present invention gradually become significantly modified as the amount of chopped or pulverized cells of Hanabiratake mushroom is increased, and the change gradually decreases. In the food, the amount added is such that the amount is not modified unnecessarily while it is well modified. For example, in the case of noodles, there are a reforming stage in which the accident that the noodles are cut during production does not occur, and a reforming stage in which a noodle with a good texture with a good feeling over the throat is obtained. Both of these can be achieved sufficiently and sufficiently by selecting the addition ratios described in this section.

  As in the previous case, the amount of water that is about 1.5 times the weight of the crushed Hanabiratake microbial cells is 3.75 wt% to 10 wt% with respect to the grain flour. It will be added in the range of%.

(4) In the present invention,
The processed food of the grain according to any one of (1) to (3), wherein the fungus body of the flower is a fruit body of the flower.

  The fruiting body is only a specific structure made for sporulation among the parts constituting the moss, and if the shape does not matter, such as for the purpose of obtaining a processed food of modified grains, There is no reason to limit its ingredients to fruiting bodies. However, it is usually the fruit body that is usually used for food and called cocoon, and it is imagined that using this as it is to achieve the modification of processed foods of grains is the most comfortable for consumers psychologically. The In addition, artificial cultivation is carried out to make the fruit body of Hanabiratake edible, but depending on the cultivated strain, some things that are not desirable to be distributed as edible for reasons of appearance also occur, so this It is also preferable for economic reasons to obtain a modified processed food of grain by using it.

(5) In the present invention,
The processed food of the grain according to any one of (1) to (3), characterized in that the fungus body of the agaric mushroom contains a fungal nucleus of the agaric mushroom.

  As already explained, it is possible to obtain a very good thickening stabilizer from the flower of Hanabiratake. There is a problem that is expensive. In addition, the fruit body of the flower is a thin and rippling petal shape, and since it has a very large surface area, there is a difficulty that various bacteria are easily attached.

  On the other hand, mycorrhiza is an aggregate of mycelia, and in the case of Hanabiratake, it is a tissue that will later form the fruiting body. Processed foods can be obtained. In addition, the fruit body of the flower is a thin and petal-like shape and has a very large surface area, which makes it difficult for various bacteria to adhere to it. On the other hand, the fungus core of the flower is that of Japanese Patent Application Laid-Open No. 2009-50192. In addition to being a lump with a small surface area, it can be harvested without going through a process of generating fruiting bodies during cultivation, so the possibility of attachment of germs can be extremely low, etc. It has properties suitable for production.

  Furthermore, as disclosed in the publication, the phyllodes fungus nuclei contain approximately the same polysaccharides as the fruit bodies of the flower berries, and the processed foods of grains obtained using this have almost the same quality as the fruit bodies. Can be obtained.

  In addition, as described above, the agarbacterial nuclei are agglomerated and do not have a thin and petal-like rippling appearance peculiar to Hanabiratake, but if this is used as a raw material for processed foods of modified grains, Is no problem. Then, the effect that it becomes possible to mass-produce more safely at low cost by using the processed food of the grain which contains a garland of the fungus as a raw material is acquired.

(6) In the present invention,
After applying heat and pressure treatment to the shredded or pulverized Hanabiratake fungus body,
The processed food for grains according to any one of (1) to (5), wherein the kneading treatment is performed.

  As already explained, the processed food of modified grains can be obtained by adding kneaded bamboo mash or pulverized cereal powder to cereal powder and performing kneading treatment. Furthermore, the present inventors have found that a more preferable modification effect can be obtained by subjecting a crushed or pulverized cell body of Hanabiratake to heat and pressure. That is, by adding a smaller amount of shredded or pulverized fungus body, it is possible to obtain the same result as when a larger amount is added. Added to reduce the risk of damage to the original texture and flavor of processed cereal foods, and to reduce the cost of processed cereal foods by reducing the use of relatively expensive edible bamboo shoots The effect that it can be obtained.

  The heating and pressurization treatment here is generally a treatment known as an autoclave treatment. That is, it may be maintained at 121 ° C. for about 30 minutes in the presence of water (the pressure at this time is about 150 kPa as a gauge pressure). It is not always clear why such a treatment achieves a more favorable modification of the processed cereal food. However, part of the cell walls of Hanabiratake mushroom cells are destroyed by heat and pressure treatment to release polysaccharides, and the cell walls become soft due to high temperature and pressure, and are easily destroyed during kneading with cereal powder. It is envisioned that many polysaccharides are liberated and these act as a kind of thickening stabilizer, resulting in the modification of the processed food from cereals.

(7) In the present invention,
The processed cereal food according to any one of (1) to (6), wherein the cereal powder is wheat flour.

  Wheat flour has various properties such as those with high or low gluten content, but gluten contained in flour plays a very important role in processed foods of grains using flour. There are many. When wheat flour is kneaded with water by the action of gluten, organization progresses. For example, when noodles are produced, high-quality noodles with a certain stiffness can be obtained. However, as already explained, Japanese wheat flour usually has a low gluten content, making it difficult to produce good quality noodles.

  According to the present invention, a high quality processed food of cereals can be obtained even if flour with a low gluten content is used. The processed food of cereal according to the present invention obtained when using flour with a low gluten content is not simply similar to a processed food of cereal using flour with a high gluten content. It is possible to obtain an unprecedented good texture with a unique texture and moist feeling, and this is called processed food of high quality grains. In addition, the flour with a low gluten content refers to a flour having a gluten content of about 7% or less.

  By the way, even if the processed food of the grain according to the present invention is produced using wheat flour having a high gluten content, it is excellent with a smooth and moist feeling.

  As described above, according to the present invention, when the cereal flour is wheat flour, a very remarkable effect can be obtained.

(8) In the present invention,
The processed grain food according to any one of (1) to (6), wherein the grain flour is rice flour.

  Along with wheat flour, many processed foods are made from rice flour, including noodles and Japanese sweets. About these, it can be set as the processed food of a grain with higher added value by giving the outstanding texture by modification | reformation like the case of wheat flour. In fact, it is difficult to obtain processed foods of high quality grains from rice flour alone, so for example, rice flour noodles are often produced by adding tapioca starch or potato starch, but they do not necessarily have a good texture. Absent. ADVANTAGE OF THE INVENTION According to this invention, the processed food of the grain of favorable texture provided with the specific texture and moist feeling is obtained.

  As described above, the present invention can provide a remarkable effect even when grain flour is used as rice flour.

(9) In the present invention,
Noodles and pasta characterized in that they are processed foods of grains according to any one of claims 1 to 8.

  Noodles and pasta come in various shapes, some of which are very elongated. In these cases, accidents such as breakage or breakage often occur during the production, which is sometimes a factor that puts pressure on the management of the manufacturer. In particular, there is a case where noodle making cannot be carried out in summer when the temperature is high and it is easy to dry. This is particularly noticeable when wheat flour having a low gluten content is used as the flour of raw materials for noodles and pasta, but is not necessarily limited thereto. However, such accidents are almost eradicated in the modified noodles and pasta which are processed foods of grains according to the present invention.

  Moreover, it has been found that not only the occurrence of an accident during the production can be prevented, but also the noodles and pasta according to the present invention are flexible and have a pleasant texture. Thus, the noodles and pasta according to the present invention have excellent characteristics.

  By the way, it is natural that such an effect is more remarkable if the blending ratio of shredded or pulverized Hanabiratake is high, but it is 1.5 to 4% by weight with respect to the grain powder as a raw material. This effect is clearly recognized, and is particularly effective for problems during production. Furthermore, the effect is more remarkable when about 2% by weight is preferably added to the weight of wheat flour as a raw material, and noodles or pasta with greatly improved texture can be obtained.

  By the way, as mentioned above, in reality, it is convenient to add about 1.5 times the weight of water to the crushed Hanabiratake fungus, but in this state, For example, when it is added in the range of 3.75 to 10% by weight with respect to the grain flour, the effect is clearly recognized, and preferably about 5% by weight is preferably added.

  Further, when the cereal flour is wheat flour, it is particularly preferable to use wheat flour having a low gluten content. Even if wheat flour having a relatively high gluten content of about 11% by weight is used, excellent noodles and pasta with good throat can be obtained. However, when flour with a high gluten content is used, accidents during production are relatively unlikely. Next, wheat flour having a relatively low gluten content of about 7% by weight or less is remarkably soft and has a pleasant texture, and an accident during production is suppressed. Furthermore, these effects become more pronounced with wheat flour having a gluten content of about 5% by weight or less. Thus, the remarkable effect characteristic to this invention is acquired by setting it as the noodles and pasta which use wheat flour with little gluten content.

(10) In the present invention,
(1) thru | or the baked confectionery characterized by being the processed food of the grain as described in any one of (8).

  The baked confectionery represented by cookies can obtain a unique light texture by adding fats and oils such as butter, but if the amount of fats and oils added is reduced, it will be baked too hard, causing problems with the texture. Arise. However, with the baked confectionery according to the present invention, it has been found that even if the amount of fats and oils added is reduced, a hard texture is not produced and a new texture having specific flexibility can be obtained. In recent years, the health consciousness to food is also strong, it is expected that there are many consumers seeking low-calorie baked confectionery with low fat and oil, the present invention that does not result in a hard baking despite the small amount of fats and oils, It is a high value.

Moreover, not only in this case, but generally baked confectionery loses moisture with the passage of time and cures, which is particularly remarkable when there are few oils and fats. However, in the baked confectionery according to the present invention, it has been found that curing does not proceed even after 3 days have passed since the production. Table 2 below shows the hardness of the baked confectionery after production.

  The above effect is thought to be due to the water retention effect and the suppression of starch degradation. Thus, the baked goods according to the present invention are excellent in terms of storage stability. It is what has.

(11) In the present invention,
(1) thru | or the processed food of the grain as described in any one of (8), It is set as the sheet-like food characterized by the above-mentioned.

  Here, the sheet-like food refers to dim sum skin represented by gyoza skin and shumai skin, and is typically produced using wheat flour or rice flour as the main raw material. As already explained, in the processed food of cereal according to the present invention, an unprecedented good texture with a unique texture and moist feeling can be obtained, but this feature is extremely favorable for sheet foods. It is.

(12) In the present invention,
(1) It is set as the teppanyaki food characterized by being the processed food of the grain as described in any one of (8).

  The teppanyaki food, which is a processed food of grains according to the present invention, refers to foods such as okonomiyaki and takoyaki. Even in these teppanyaki foods, the texture that is characteristic of the processed foods of cereals according to the present invention is very favorable despite its unique softness.

(1) As explained above, in the processed food of cereals according to the present invention, kneaded processing is performed by adding chopped or pulverized edible fungi, edible rice cake, to cereal powder. Therefore, it is possible to provide a food reforming material that is high in consumer psychological relief and can be accepted by a wide range of consumers. In addition, since the bamboo shoot is a raw material, there is little habit peculiar to moss in aroma and the like, and there is an effect that it is suitable for application to various foods.

  Furthermore, the process for producing processed foods of cereals according to the present invention can be produced by using the conventional production process as it is, as long as substantially chopped or crushed edible bamboo shoots are added to the cereal powder. Further, it is an advantage of the processed food of grains according to the present invention that the dedicated equipment required for the production is extremely small and therefore can be provided at low cost.

(2) Since 0.5 to 6% by weight of shredded or pulverized cells of Hanabiratake fungus is added to the flour of the grain, the original processed processed food of the grain while being necessary and adequately modified There exists an effect that the processed food of the grain modified | denatured to the preferable state without impairing flavor and texture is obtained.

(3) Since 1.5 to 4% by weight of shredded or pulverized fungus body is added to the grain powder, it is more reliably modified and the yield during the production of processed foods for grains There is an effect that an improved processed food with improved grain can be obtained in which improvement and texture improvement such as over the throat have been achieved.

(4) Of the fungus body, the fruit body is included as a raw material, but the fruit body is a part usually used for food, and this is a cereal processed food made by shredding or pulverizing it. In addition to giving consumers more and more peace of mind, they can reduce the manufacturing cost by obtaining processed foods of grains that have been modified by using defective appearance of Hanabira bamboo cultivated for food. Effect is also obtained.

(5) Among the fungus bodies, the fruit body is included as the mycelium, but the fungus nucleus has a very low possibility of adhering to various bacteria, and the feature that it requires fewer steps during cultivation than the fruit body Therefore, it is possible to provide an effect of providing processed foods of grains that have been modified in large quantities at a lower cost.

(6) Since heat and pressure treatment was performed on the shredded or pulverized cells of Hanabiratake fungus, processed foods of cereals that have achieved the necessary modification by adding less shredded or crushed fungus of Bamboo shoots are obtained. Thus, it is possible to provide an effect of providing a processed food of grains that has been modified in large quantities at a lower cost. Moreover, the effect that the possibility that the original texture and flavor of processed foods of cereals may be impaired is reduced by adding a large amount of fungus.

(7) Since the cereal flour is wheat flour, various modified cereal processed foods produced using wheat flour as a raw material can be obtained. In particular, even if wheat, which has a low gluten content such as domestically produced in Japan, is used as a raw material, the yield does not decrease due to an accident during the production process. It is also possible to meet the demands of

(8) Since the cereal flour is rice flour, processed foods of various cereals produced using preferably modified rice flour as raw materials can be obtained. The effect is the same as in the case of (7).

(9) Since the noodles and pasta obtained by chopping or pulverizing Hanabiratake fungus, which is an edible rice cake, and kneading the cereal powder are used to obtain thin and long noodles and pasta Even if it is a kind, it is possible to suppress the occurrence of an accident that it is cut off during the production, and to improve the production yield. Thereby, the effect that noodles and pasta can be provided more cheaply is acquired.

  In addition, it is possible to provide excellent noodles and pasta with good throat. In particular, wheat flour with a low content of gluten, which is not suitable for the production of noodles and pasta as cereal flour, can be produced, and at this time, noodles with a soft and moist texture have never been seen. There is a remarkable effect that pasta can be provided.

(10) Since baked confectionery obtained by adding shredded or crushed edible bamboo shoots, which are edible rice cakes, and kneading treatment to cereal powder, add to baked confectionery Even if the fats and oils are reduced, the baking finish does not become hard and can be made into a low-calorie baked confectionery, and it becomes possible to meet the demands of consumers who demand foods with less fats and oils from the recent health consciousness.

  In addition, there is an effect that a baked confectionery that is hard to progress even after a lapse of time after baking and has a favorable texture for a long time can be obtained.

(11) Since it is made into a sheet-like food obtained by adding chopped or pulverized Hanabiratake fungus, which is an edible rice cake, to a cereal powder, and kneading it, it has a unique texture and moist feeling. A sheet-like food product having a good texture can be obtained. Thereby, there exists an effect that it becomes possible to provide the food group manufactured using a sheet-like food, for example, dim sum, such as a dumpling and Shumai.

(12) The teppanyaki food obtained by adding shredded or crushed edible bamboo shoots, which are edible rice cakes, and kneading treatment to the cereal powder, A teppanyaki food with a crisp texture is obtained. For example, there is an effect that okonomiyaki, takoyaki, etc. with an unprecedented good texture can be provided.

  Hereinafter, specific embodiments of the present invention will be described below.

  After adding 150 ml of water to 100 g of Hanabira bamboo fruit bodies and pulverizing them to an average particle size of about 200 μm, an autoclave treatment was performed at 121 ° C. for 30 minutes (sample 1). For comparison, similar samples were prepared using Shiitake fruit bodies, Bunashimeji fruit bodies, and Jellyfish fruit bodies instead of Hanabiratake fruit bodies (Sample 2, Sample 3, and Sample 4, respectively). Further, a similar sample was prepared with guar gum widely used as a thickening stabilizer (Sample 5).

  Samples 1 to 5 obtained above were added in an amount of 5% by weight to flours having a gluten content of 5% by weight, 7% by weight, and 11% by weight, respectively, and raw noodles were prepared by a normal method. In addition, it goes without saying that the kneading step of pulverized wheat flour and Hanabira bamboo fruit bodies is included in the production process of the noodles. Now, when the noodles are produced with wheat flour having a low gluten content, there is a problem that the noodles are cut during the production. Table 3 below shows the yield of the noodles produced in this way.

 As is apparent from the above table, the noodles according to the present invention produced by adding the ground fruit of Hanabiratake mushroom to wheat flour have achieved a good yield compared to other types of koji, It has been found that it is possible to produce raw noodles even with low-content Japanese flour. Further, Table 4 below qualitatively explains the characteristics of the texture of the noodles thus prepared.

  As a fact that can be read qualitatively from the above table, when the processed foods of grains according to the present invention are produced with flour with a high gluten content, high quality noodles with good throat are obtained, but with flour with a low gluten content, When the processed food of the grain concerning this invention is manufactured, it turns out that it will become a preferable thing provided also with the favorable food texture (soft and sticky texture) which has not existed until now.

  As is widely known, Japanese wheat has a low gluten content and is not suitable as a raw material for high quality noodles. However, according to the present invention, it has become clear that high quality noodles made from domestic wheat can be provided.

  Similarly, the same effect was obtained with pasta, Chinese noodles, and udon, and it was found that there was an effect of improving the texture of noodles using flour. Further, it goes without saying that the same applies to noodles using rice flour.

  In this embodiment, the fruit body of the flower is a raw material, but the fungal nucleus of the flower is substantially the same component as the fruit body of the flower, and the same result can be obtained. Hanabiratake fungus nuclei have the advantage that the cultivation process is simpler and cheaper to produce than Hanabiratake fruit bodies, and there are advantages such as little clumping due to the fact that they are massive and have a small surface area, and no fruiting body generation process is required. By using it as a raw material, there is an advantage that a thickening stabilizer can be provided in a large amount at a lower cost.

  The noodles according to the present invention have been described as having excellent properties in the above-described examples, but another example supplements the description of a more preferable aspect of the invention.

  Unlike dry pasta, raw pasta is characterized by its unique elasticity and is a popular food. On the other hand, compared to dry pasta, it may feel sticky when chewed, and is not good at this. It is also true that there are consumers. It has been found that this drawback can be solved by the present invention.

  Sample 1 obtained in Example 1 was added to the wheat flour to prepare ring rice (a kind of pasta having an elliptical cross section). The addition ratio of the sample 1 to the wheat flour was set to 0% (for comparison control), 2%, 5%, 10%, 15%, and 20% in terms of the weight of Hanabira bamboo. Therefore, in terms of the weight of the sample 1, they are 0%, 5%, 12.5%, 25%, 37.5%, and 50%, respectively. In addition, it goes without saying that the kneading process of pulverized wheat flour and Hanabiratake fruit bodies is included in the production process of raw pasta.

  Next, a sensory test was conducted on the created ring rice by eight people. Table 4 below shows the qualitative properties of the prepared linguine and the results of organizing the number of persons evaluated as the most delicious in the sensory test.

  As is clear from the above table, in the raw pasta according to the present invention, by adding an appropriate amount of crushed bamboo shoots, it has the effect of suppressing stickiness when biting, which is a drawback, while maintaining the elasticity unique to raw pasta. Yes, it is possible to provide very good raw pasta.

  Similarly, as apparent from the above table, the addition ratio of crushed garlic bamboo to wheat flour is preferably about 5% by weight, and it is not desirable whether it is too little or too much. Although not limited to this example, the optimum value of the specific addition ratio varies depending on the type of flour or food, but as described above, the optimum ratio exists.

  The amount of fats and oils such as butter added when making the cookie was reduced, and instead of this, the sample 1 obtained in Example 1 was added, and a cookie was prepared by a conventional method. Needless to say, the cookie manufacturing process includes a kneading process of pulverized wheat flour and Hanabira bamboo fruit bodies.

  The fats and oils contained in these cookies have a major effect on the light texture of cookies, and when they are made with reduced amounts of fats and oils, they become extremely hard and cause serious problems with the texture. End up. However, the cookies obtained as described above did not become hard baked, and a new texture with unique flexibility was obtained.

  In baked confectionery, not limited to cookies, moisture is lost with the passage of time after production, and curing progresses, and this is particularly noticeable in baked confectionery with a small amount of oil and fat. However, it has also been found that the cookie according to the present invention has a remarkable feature that it hardly cures even after a lapse of time after production. This state is clear from Table 2 already shown, and it can be seen that the hardness of the cookie after production hardly changes even after 3 days.

  This remarkable effect is considered to be largely related to the water retention effect of shredded or ground Hanabiratake fungus added to the processed cereal food according to the present invention. Table 3 below shows the results of investigating the water-retaining effect of the shredded or crushed Hanabiratake microbial cells. The investigation was performed by adding the samples 1 to 4 to the filter paper, incubating at 25 ° C. and 50% humidity, and calculating with the following formula.

  From Table 5 above, it is clear that the crushed or pulverized Bacillus subtilis cells have a high water retention effect together with the jellyfish.

  In recent years, it has become clear that there are many consumers seeking low-calorie foods with a low fat content, but according to the present invention, it is possible to provide baked goods such as cookies that are not too hard.

  Sample 1 obtained in Example 1 was added in an amount of 5% by weight to the flour, and okonomiyaki was prepared by a conventional method. Needless to say, the manufacturing process of okonomiyaki includes a kneading process of pulverized wheat flour and Hanabiratake fruit bodies.

  The okonomiyaki obtained in this way has a crisp texture although it is softer than a normal one, and it has been clarified that a okonomiyaki with a preferable texture can be obtained. Similarly, it has been found that the same effect can be obtained with teppanyaki foods such as takoyaki.

  Sample 1 obtained in Example 1 was added in an amount of 5% by weight to the flour, and a dumpling skin was prepared by a conventional method. In addition, it goes without saying that the kneading process of pulverized wheat flour and Hanabiratake fruit bodies is included in the manufacturing process of the dumpling skin.

  The dumpling skin obtained in this way has a soft texture despite being softer than the usual one, and it has been clarified that a dumpling skin having a preferable texture can be obtained. Similarly, it has been found that the same effect can be obtained with a sheet-like food such as dim sum skin like Shumai.

  As described above, the present invention makes it possible to provide a food that has been modified to a favorable state by adding a specific type of koji, and can provide a food that is consumerly safe. , Industrial value.

Claims (12)

Against grain flour,
After adding shredded or crushed Hanabiratake fungus,
Processed food of cereals obtained by kneading. The processed food for cereals according to claim 1, wherein the chopped or pulverized Bacillus subtilis cells are added in an amount of 0.5 to 6% by weight with respect to the cereal powder. The processed food for cereals according to claim 1, wherein the chopped or pulverized fungus body is added in an amount of 1.5 to 4% by weight with respect to the cereal flour. The processed food for cereals according to any one of claims 1 to 3, wherein the body of the fungus is a fruit body of the fungus. The processed food for cereals according to any one of claims 1 to 3, wherein the fungal body of the moss contains a mycelium of the moss. After applying heat and pressure treatment to the shredded or pulverized Hanabiratake fungus body,
The processed food for cereal according to any one of claims 1 to 5, wherein the kneading treatment is performed. The processed food for cereal according to any one of claims 1 to 6, wherein the cereal flour is wheat flour. The processed food for cereal according to any one of claims 1 to 6, wherein the cereal flour is rice flour. Noodles and pasta, which are processed foods of cereal according to any one of claims 1 to 8. A baked confectionery, characterized in that it is a processed food of cereal according to any one of claims 1 to 8. A sheet-like food, which is the processed food of grains according to any one of claims 1 to 8. A teppanyaki food, which is the processed food of cereal according to any one of claims 1 to 8.