JP2019092504A - Manufacturing method of grain flour processed food - Google Patents

Abstract

To provide a manufacturing method of grain flour processed food which can suppress smell of wheat bran while using wheat bran and soy protein as main raw materials, can suppress smell of soy protein, and can obtain grain flour processed food with light texture.SOLUTION: A manufacturing method of grain flour processed food containing wheat bran and soy protein includes a process shearing and kneading the wheat bran and soy protein at mass ratio of 0.8≤soy protein/wheat bran≤1.6 in the presence of water.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing processed flour products.

Wheat bran is mainly noted as a health food material because it consists mainly of crushed wheat hulls and is rich in insoluble dietary fiber, vitamins, minerals and the like.
In addition, proteins are nutrients necessary to produce blood, muscles, various enzymes, etc., and are classified into one of the three major nutrients together with carbohydrates and lipids.
Therefore, the physiological function and nutritional balance of the food can be improved by increasing the content of insoluble dietary fiber in the food or increasing the content of protein.

  There has been reported a technology relating to foods containing a high content of protein components and fiber components. For example, Patent Document 1 describes a method for producing a high-protein, high-fiber baked article. In the technique described in Patent Document 1, the fiber component and the protein component are mixed with water at a temperature lower than the protein denaturation temperature to obtain a hydrated mass, and then steamed at the temperature above the denaturation temperature and subjected to steam treatment The mass is mixed with a material containing at least one powder, shaped into a sheet, baked into small pieces and baked to obtain a baked product containing a predetermined amount of protein and fiber.

JP, 2010-279352, A

Wheat bran has a strong texture, has a heavy texture when eaten, and has a distinctive odor (so-called bran odor). In addition, as for protein preparations, for example, soy protein and the like have a strong odor (blue odor, bitter taste), and foods containing soy protein have inferior flavor. Therefore, foods containing high levels of wheat bran and soy protein are generally inferior in taste.
The present invention suppresses the odor of wheat bran while using wheat bran and soy protein as main raw materials, and also suppresses the odor of soy protein, and can also produce a processed grain powder that is light in texture. To provide a method of manufacturing

  As a result of intensive investigations in view of the above problems, the inventors of the present invention suppress the odor of wheat bran by shearing and kneading in the presence of water, with wheat bran and soy protein at a specific ratio, and The odor was also suppressed, and further, the hard and heavy texture usually developed in wheat bran-containing foods was improved, and it was found that a flour-kneaded product with a light texture can be obtained. The present invention has been further studied based on these findings and has been completed.

  That is, the present invention is a process for producing a processed flour comprising wheat bran and soy protein, wherein the weight ratio of wheat bran and soy protein is 0.8 ≦ soy protein / wheat bran ≦ 1.6 The present invention provides a method for producing a processed flour product, which comprises shearing and kneading in the presence.

  According to the method for producing a processed grain powder of the present invention, it is possible to suppress the odor of wheat bran while containing wheat bran and soy protein, and also to suppress the odor of soy protein, and further to a processed grain flour having a light texture. You can get it.

FIG. 1 is an explanatory view of a biaxial extruder used in the present invention. 1 (a) is a plan sectional view, and FIG. 1 (b) is a side sectional view. In FIG. 1, wall portions of the structure other than the screw are shown by lines, and the cross section is omitted.

  A preferred embodiment of the method for producing a processed grain flour according to the present invention (hereinafter simply referred to as "the present production method") will be described.

  As wheat bran used as a raw material in the manufacturing method of this invention, it is preferable to use what ground the husk of wheat. Usually, wheat hulls are roasted and crushed. As wheat bran used for the manufacturing method of this invention, what is marketed as a foodstuff raw material can be used widely.

  In addition, it is also preferable that the raw material wheat bran has a reduced lipid content by degreasing treatment. The content of lipids contained in the raw material wheat bran is preferably 1.0 to 10.0% by mass, and 2.0 to 9.0% by mass from the viewpoint of flavor, processability and storage stability Is more preferably 3.0 to 8.5% by mass, and still more preferably 3.0 to 5.0% by mass.

  The moisture content of the raw material wheat bran (wheat bran before mixing with water) is preferably 5.0% by mass or less, more preferably 4.0% by mass or less, and still more preferably 3.0% by mass or less preferable.

  A commercial item can also be used as wheat bran used as a raw material in the manufacturing method of this invention. Examples of the commercially available product include Wheat Blanc DF and Wheat Blanc P (all trade names, manufactured by Nisshin Pharma Co., Ltd.).

The soy protein used as a raw material in the production method of the present invention is obtained by drying and pulverizing the water-soluble protein fraction separated from defatted soy. In the "soy protein" used in the present invention, the content of protein derived from soybean is 30% by mass or more, more preferably 50% by mass or more, and still more preferably 70% by mass or more. In soy protein used in the present invention, the content of protein derived from soybean may be 100% by mass, usually 99% by mass or less, may be 98% by mass or less, and 96% by mass or less May be The soy protein used in the present invention is preferably a so-called "separated soy protein".
The said defatted soybean used as a raw material of the said soy protein is the remainder which remove | eliminated the oil component from soybean. The removal of oil from defatted soybean can be carried out by an ordinary method using an organic solvent such as hexane. The defatted soybean preferably has a water-soluble nitrogen index (NSI) of 90 or more. The amount of protein is determined as a nitrogen / protein conversion factor of 5.71 using the Kjeldahl method.

There is no particular limitation on the method for preparing soybean protein used in the production method of the present invention, and, for example, "Function and Science of Soybean", Asakura Shoten, published July 20, 2012, page 164 can be referred to. More specifically, proteins are first extracted from defatted soybean with a dilute alkaline solution (pH 8 to 9), then insoluble components in the extract are removed by centrifugation, and then the pH of the extract is adjusted to 4.5. The protein is precipitated, the precipitated protein (curd) is recovered by centrifugation, the curd is washed with water, suspended in water and then spray-dried. This drying is usually carried out after adjusting the pH of the suspension to around 7. Moreover, you may heat-process for the purpose of sterilization etc. before spray drying. However, the method for preparing soybean protein used in the present invention is not limited to the above.
The soy protein used in the production method of the present invention is preferably a purified product (preferably having a protein content of 70% by mass or more from soybean) from the viewpoint of the hardness of the processed flour product.

  The water content of the above-mentioned soy protein (soy protein before mixing with water) is preferably 5.0% by mass or less, more preferably 4.0% by mass or less, and still more preferably 3.0% by mass or less .

  A commercially available soy protein preparation can also be used as the above-mentioned soy protein. As such a soy protein preparation, for example, Prorina 250, Prorina HD 101 (all trade names, made by Fuji Oil Co., Ltd.), Prorina 700 (trade name, made by Fuji Oil Co., Ltd.), ALPHA 5800 (trade name, made by DuPont), CLARISOY 170 (trade name, manufactured by ADM), HoneySoy PDI 70 (trade name, manufactured by Sun Bright) can be mentioned.

The production method of the present invention includes shearing and kneading in the presence of water, with wheat bran and soy protein in a mass ratio of 0.8 ≦ soybean protein / wheat bran ≦ 1.6. By setting the ratio within this range, it is possible to finish the texture of the obtained processed grain flour to a lighter one while sufficiently suppressing both the bran odor and the soybean odor. From the viewpoint of reducing soybean odor, the weight ratio of soy protein / wheat bran is more preferably 1.5 or less, still more preferably 1.4 or less, still more preferably 1.3 or less, still more preferably 1.2 or less, more preferably Preferably it is 1.0 or less. Also, from the viewpoint of reducing bran odor and texture, the weight ratio of soy protein / wheat bran is preferably 0.83 or more, more preferably 0.85 or more.
The shear kneading is preferably performed using an extruder, and more preferably performed using a twin screw extruder.

  A twin-screw extruder is a barrel which is a space in which a twin-screw is disposed, a feeder for feeding raw materials into the barrel, and an outlet for discharging a sample kneaded and sheared in the barrel in a desired shape. And a die plate or the like. The biaxial extruder applies shear force or pressure to the sample between the screws by rotating the screw under desired heating and pressurizing conditions, and continuously pushes the sample to the outlet while mixing. The twin-screw extruder is known per se and is widely used as a manufacturing apparatus for food and the like. A wide range of known twin-screw extruders can be used in the present invention.

An example of a two-axis extruder that can be used in the present invention will be briefly described using the drawings. FIG. 1 (a) schematically shows a flat cross section of the biaxial extruder (10), and FIG. 1 (b) schematically shows a side cross section of the biaxial extruder (10). As shown in FIG. 1, the twin-screw extruder (10) is provided with a feeder (5) for loading a sample, and two screws (2, 2) arranged by meshing the groove and the wing with each other A barrel (1), and a die plate (3) having a discharge port (4) through which a sample kneaded in the barrel is discharged by rotation of a screw. The barrel (1) and the die plate (3) can be independently adjusted to a desired temperature by a heater not shown. Thereby, the temperature at the time of kneading | mixing of the sample in a barrel and discharge | emission can be performed at desired temperature.
Further, the pressure in the barrel can be adjusted by adjusting the rotation speed of the screw, the opening area of the die plate (the opening area of the discharge port), and the like. In the present invention, the pressure in the barrel is measured by a pressure gauge (not shown) attached to the outlet.

  A commercial item can be used as a biaxial extruder used for this invention. As a commercial item, for example, a twin screw extruder EA-20 (trade name, manufactured by Suehiro EPM), a deep groove type twin screw extruder KEXD extruder (trade name, manufactured by Kurimoto Co., Ltd.) can be mentioned.

In the production method of the present invention, it is also preferable to blend at least one of wheat starch, wheat flour and rice flour in addition to wheat bran and soy protein in the shear kneading. By blending these, it becomes possible to adjust the obtained processed flour products to those with a desired nutritional balance, such as so-called calorie bars.
When at least one of wheat starch, wheat flour and rice flour is blended, the blending amount thereof is not particularly limited, and the total of wheat starch, wheat flour and rice flour is 0. 0 to the total of 100 parts by weight of wheat bran and soy protein. The amount is preferably 5 to 20 parts by mass, and more preferably 1 to 15 parts by mass.

  Further, in the production method of the present invention, desired sweeteners, vitamins, flavors, preservatives and the like can be blended according to the purpose in consideration of taste, nutritional value, texture and the like in the shear kneading. . For example, calcium carbonate, stevia, aspartame, ascorbic acid, ferric pyrophosphate, sodium chloride and the like can be blended.

  In the production method of the present invention, the total amount of wheat bran and soy protein in the solid material to be used is preferably 50% by mass or more, more preferably 60% by mass or more, and still more preferably 70% by mass or more. It is also preferable to set it as mass% or more.

In the production method of the present invention, the pressure at the time of shear kneading is preferably 1.0 to 10 MPa. By performing the shearing and kneading treatment in this pressure range, both odor reduction and hardness reduction can be achieved at a higher level. From the viewpoint of further suppressing the water absorption of the processed grain flour and suppressing the odor, the pressure for shear kneading is preferably 1.5 MPa or more, more preferably 2.0 MPa or more, and more preferably 2.5 MPa or more It is further preferable to Further, from the viewpoint of making the processed grain flour a light texture, the pressure for shear kneading is preferably 8 MPa or less, more preferably 7 MPa or less, and still more preferably 6.5 MPa or less. It is even more particularly preferable to set the pressure to not more than 0 MPa.
Moreover, there is no restriction | limiting in particular in the temperature of the said shear kneading | mixing, Usually, it is 80-180 degreeC, 90-160 degreeC is preferable, 100-150 degreeC is more preferable, 110-130 degreeC is especially preferable.

In the production method of the present invention, the amount of water used at the time of shear kneading is preferably 15 to 95 parts by mass with respect to a total of 100 parts by mass of each solid material to be subjected to shear kneading. By setting it as this range, coexistence of odor reduction and hardness reduction can be implement | achieved by a higher level. From the viewpoint of suppressing odor, 20 parts by mass or more is preferable, 25 parts by mass or more is more preferable, and 30 parts by mass or more is more preferable with respect to the amount of water used in shear kneading with respect to a total of 100 parts by mass of each solid material subjected to shear kneading. . Further, from the same viewpoint, the amount of water is preferably 80 parts by mass or less, more preferably 70 parts by mass or less, and still more preferably 60 parts by mass or less. In addition, a solid raw material means a solid-like raw material at normal temperature (25 degreeC).
In addition, the ratio of the amount of water to the above-mentioned solid raw material is the ratio of the feed rate into the extruder when the shear kneading is continuously performed using the extruder.

  In the production method of the present invention, from the viewpoint of further enhancing the effects of the present invention (hardness reduction, odor removal), the time for shear kneading is preferably 0.1 to 10 minutes, preferably 0.3 to 5 minutes. It is preferable to do.

1-10 mass% of moisture content is preferable, and, as for the grain flour processed goods obtained by the manufacturing method of this invention, 2-6 mass% is more preferable. The moisture content may be evaporated in the above-described shear kneading to adjust to the above moisture content, or when the moisture content of the kneaded material after the above shear kneading is large, the material is appropriately subjected to drying treatment after the shear kneading. It can be adjusted to the moisture content of to make processed flour products. In the case of shear kneading using a twin screw extruder, the kneaded material can be obtained as a low moisture content processed product expanded to a desired size. This swollen material can be dried if necessary to obtain the above-mentioned preferred moisture content.
In the present specification, the moisture content can be measured using an infrared moisture meter (FD-720, manufactured by Ketto Scientific Co., Ltd.). That is, 1 g of a sample is weighed in a sample pan, heated and dried at 105 ° C. by infrared irradiation, and the water content is determined from the mass change due to evaporation of the contained water. The mass change is measured every 30 seconds, and the amount of water contained in the sample is determined from the mass change when the fluctuation range is 0.05% or less, and the moisture content (mass%) is calculated.
In addition, the kneaded material after shear kneading may be cut into a size suitable for eating and used as a processed grain powder.

The processed grain flour obtained by the production method of the present invention is reduced in the characteristic texture (heavy texture) normally felt in wheat bran-containing foods, and by shear kneading in the presence of water, wheat bran and soy protein In addition, the odor of wheat bran is suppressed, and the odor of soy protein is also suppressed. That is, by shearing and kneading two types of flour having a strong odor and different types of odor in the presence of water, both odors of both flours can be reduced, and an edible texture is also realized. be able to.
Although the said processed grain flour can also be used as a foodstuff raw material, it is preferable to set it as the form to eat as it is. That is, it is preferable that the processed flour products obtained by the manufacturing method of the present invention are not crushed and used as powder, but are in the form of a fixed mass such as pellets.
According to the production method of the present invention, wheat bran and protein can be highly blended at the time of shear kneading, and desired flour components (flour, starch, rice flour etc.) can be blended. It is possible to achieve the desired nutritional value, such as a so-called calorie bar, even when eating. Therefore, the cost of secondary processing can be held down.

  EXAMPLES The present invention will be described in more detail based on examples given below, but the invention is not meant to be limited by these.

[Example 1 Preparation of processed flour products-1]
2.65 kg of wheat bran (trade name: wheat bran P, manufactured by Nisshin Pharma, moisture content 1.0% by mass) is weighed out, and a commercially available soy protein preparation (trade name: Prorina HD 101, manufactured by Fuji Oil Co., Ltd.) Add 5.0% by mass, refined product (protein content from soybean: 85% by mass: manufacturer's standard value) 2.35 kg, and use vertical stirrer (HPi-60 manufactured by Kanto Mixing Industry Co., Ltd.) for 3 minutes Mixed.
The mixture obtained is introduced into the feeder of a twin-screw extruder (EA-20 type manufactured by Suehiro EPM, die diameter φ3 mm × 1) shown in FIG. 1, and the intermediate barrel heater is heated to 120 ° C. 120 ° C.), feed flow rate 15.4 kg / hr, water addition flow rate 4.6 kg / hr (ie discharge flow rate 20 kg / hr), pressure in the barrel 4.5 MPa (ie pressure in the barrel during kneading: 4) .5 MPa), the die plate heater was set to 120 ° C., and the main screw rotational speed was set to 150 rpm, and the mixture was extruded while kneading by rotation of the screw. The sample discharged from the discharge port was dried at 60 ° C. for 24 hours using a vacuum drier to obtain a processed flour.

[Example 2 Preparation of processed flour products-2]
After replacing the amount of wheat bran with 2.0 kg and replacing the soy protein preparation with the unrefined product (soybean-derived protein content: 50% by mass: manufacturer's standard value, brand name: HoneySoy PDI 70, Sun Bright Co., Ltd.) A processed flour was obtained in the same manner as in Example 1 except that the amount was 3.0 kg.

[Example 3 Preparation of processed flour products-3]
The same as Example 1, except that the amount of wheat bran was 2.60 kg and the amount of soy protein preparation was 2.30 kg, and 0.1 kg of calcium carbonate (a food additive manufactured by Wako Pure Chemical Industries, Ltd.) was added. The processed flour was obtained.

[Example 4 Preparation of processed flour products-4]
Example 3 except that the compounding amount of wheat bran was 2.30 kg, the compounding amount of the soy protein preparation was 2.10 kg, and 0.5 kg of rice flour (trade name: rice flour P, made by Fresh Food Service Co., Ltd.) was added. The processed flour was obtained in the same manner as above.

[Example 5 Preparation of processed flour products-5]
A processed grain powder was obtained in the same manner as in Example 4 except that the rice flour was changed to wheat flour (trade name: violet, manufactured by Nisshin Seifun Co., Ltd.).

[Example 6 Preparation of processed flour products-6]
A processed grain powder was obtained in the same manner as in Example 4 except that the rice flour was changed to wheat starch (trade name: HS-425 manufactured by Chiba Flour Mills Co., Ltd.).

[Example 7 Preparation of processed grain products-7]
A processed flour was obtained in the same manner as Example 1, except that the blending amount of wheat bran was 2.25 kg and the blending amount of the soy protein preparation was 2.75 kg.

[Example 8 Preparation of processed grain products-8]
A processed flour was obtained in the same manner as in Example 1 except that the blending amount of wheat bran was 2.0 kg and the blending amount of the soy protein preparation was 3.0 kg.

[Example 9 Preparation of processed flour products-9]
A processed grain powder was produced in the same manner as in Example 1 except that the diameter of the twin screw extruder was Φ3 mm × 3 and the pressure in the barrel was 1.4 MPa (that is, the pressure in the barrel during kneading: 1.4 MPa). Obtained.

[Example 10 Preparation of processed flour products-10]
A processed grain powder was produced in the same manner as in Example 1 except that the main screw rotational speed of the twin screw extruder was 50 rpm and the pressure in the barrel was 7.4 MPa (that is, the pressure in the barrel during kneading: 7.4 MPa). Obtained.

[Example 11 Preparation of processed grain products-11]
A processed flour was obtained in the same manner as in Example 1 except that the feed flow rate of the mixture was 12.5 kg / hr and the water addition flow rate was 7.5 kg / hr.

[Comparative example 1 Preparation of processed grain products-12]
A processed flour was obtained in the same manner as Example 1, except that the compounding amount of wheat bran was 5.0 kg and the compounding amount of the soy protein preparation was 0 kg (not compounding).

[Comparative example 2 Preparation of processed grain products-13]
0.53 kg of wheat bran, 0.47 kg of a soy protein preparation, and 0.3 kg of water were mixed in a vertical stirrer (N50 manufactured by Hobart Japan Co., Ltd.), and mixed at 80 ° C. for 5 minutes. The obtained sample was dried at 60 ° C. for 24 hours using a vacuum dryer to obtain a processed flour.

[Comparative example 3 Preparation of processed grain products-14]
A processed flour was obtained in the same manner as in Example 1 except that the blending amount of wheat bran was 2.95 kg and the blending amount of the soy protein preparation was 2.05 kg.

[Comparative example 4 Preparation of processed grain products-15]
A processed flour was obtained in the same manner as in Example 1 except that the blending amount of wheat bran was 1.8 kg and the blending amount of the soy protein preparation was 3.2 kg.

[Comparative example 5 Preparation of processed grain products-16]
A processed flour was obtained in the same manner as in Example 1 except that the blending amount of wheat bran was 0 kg (not blended) and the blending amount of the soy protein preparation was 5.0 kg.

[Test Example 1 Hardness Test]
A hardness test was carried out for Examples 1 to 11 and Comparative Examples 1 and 3 to 5 using an autograph manufactured by Shimadzu Corporation. The test conditions were such that the jig was flat both at the top and the bottom, and the compression speed of the jig was 1 mm / min. It evaluated using the area [N * mm] to the point to which the load remove | eliminated from the peak top and to which the load rose next. The smaller this area is, the more the light texture like rice cracker is increased. On the other hand, the larger the area, the heavier the texture like gummi or the harder texture like stone.

[Test Example 2 Sensory Test]
Comparative Example 1 (heavy texture), the odor (the degree of odor specific to wheat bran or the degree of odor specific to soy protein) when 2.0 g of processed flour was contained in the mouth, and the hardness (lightness) when chewing The processed products of cereal flour) were treated as standard product 1 and the processed cereal flours of comparative example 5 (hard texture) as reference product 2, and were relatively evaluated according to the following evaluation criteria. In the following evaluation criteria, the evaluation criteria for "odor" are the lowest evaluation "1" and the highest evaluation "3". Moreover, evaluation criteria of "hardness" are "1" being the lowest evaluation, evaluation becomes high sequentially toward "2"-"4", and "5" is the most excellent evaluation. Scores of both "odor" and "hardness" are 2.5 or more, and the sum of both scores is 6 or more as pass. Moreover, it is preferable that each score is 3 or more, and the sum total of both scores is 6 or more, it is more preferable that it is 6.5 or more, and it is still more preferable that it is 7 or more. The evaluation results shown in Tables 1 and 2 below are the average of the evaluation values of the two expert panels.
<Evaluation standard of hardness>
5: Very light texture as crispy (equivalent to Example 4).
4: A crisp and light texture (lighter than Example 2, but heavier or harder than Example 4).
3: The texture is lighter than that of the standard product 1 (comparative example 1) or softer than that of the standard product 2 (comparative example 5) (equivalent to example 2).
2: The texture is lighter than that of the standard product 1 (comparative example 1) or the texture is softer than that of the standard product 2 (comparative example 5), but it is heavier or harder than the example 2.
1: A heavy texture like gummi (equivalent to comparative example 1) or a hard texture like stone (equivalent to comparative example 5) is felt.
The results are shown in Tables 1 and 2 below.
<Evaluation criteria for odor>
3: The odor of wheat bran is suppressed more than the standard product 1, and the odor of soy protein is suppressed more than the standard product 2.
2: The odor of wheat bran equivalent to that of standard product 1 is felt, but the odor of soy protein stronger than that of reference product 2 is not felt, and / or the odor of soy protein equivalent to that of reference product 2 is felt, I do not feel the odor of wheat bran stronger than 1.
1: The smell of wheat bran stronger than the standard 1 and / or the odor of soy protein stronger than the standard 2 are felt.
The results are shown in Tables 1 and 2 below.

As shown in Table 1, even if wheat bran alone is shear-kneaded in the presence of water, the odor of wheat bran can not be sufficiently suppressed, and the processed grain powder product has a texture that is grummy. It was so heavy (comparative example 1). In addition, as shown in Table 2, even if only soy protein is shear-kneaded in the presence of water, the odor of soy protein can not be sufficiently suppressed, and the processed grain flour has a texture It was as hard as stone (Comparative Example 5). In those in which wheat bran and soy protein were not mixed by shearing and only mixing was performed in the presence of water, the hardness that could be molded was not obtained and evaluation was not possible, and the odor could not be suppressed either (Comparative Example 2). In addition, when the blending amount of wheat bran and soy protein is smaller than the range of the mass ratio defined in the present invention, comprehensive evaluation of hardness and odor is inferior even when shear kneading is performed in the presence of water (Comparative Example 3), On the contrary, when it was larger than the range of the mass ratio defined in the present invention, a hard texture was obtained (Comparative Example 4).
On the other hand, as shown in Tables 1 and 2, when wheat bran and soy protein are shear-kneaded in the presence of water at a specific mass ratio, the characteristic odor of wheat bran (so-called bran odor) is It was suppressed, and also the peculiar odor (scent and bitterness) of soy protein was suppressed. In addition, the processed grain flour had a light texture and was easy to eat, and was excellent in the comprehensive evaluation of hardness and odor (Examples 1 to 11).

Claims (5)

A method for producing a processed flour product comprising wheat bran and soy protein,
A method for producing a processed flour product, comprising: shearing and kneading in the presence of water, wherein wheat bran and soy protein in a mass ratio of 0.8 ≦ soy protein / wheat bran ≦ 1.6.   The method for producing a processed grain powder according to claim 1, wherein the shear kneading is kneading with a twin screw extruder.   The manufacturing method of the flour process goods of Claim 1 or 2 whose pressure of the said shear kneading is 1.0-10 Mpa.   The method for producing a processed grain powder according to any one of claims 1 to 3, wherein at least one of wheat starch, wheat flour and rice flour is blended in the shear kneading.   The processed grain powder product according to any one of claims 1 to 4, wherein the amount of the water to be mixed in the shearing and kneading is 15 to 95 parts by mass with respect to a total of 100 parts by mass of the respective raw materials subjected to the shearing and kneading. Manufacturing method.

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