JP4089847B2 - Wheat flour flavoring material and food production method using the same - Google Patents

Description

【００４１】
【実施例２】
小麦胚芽３５部と参考例１のエーテル化澱粉６５部を用い、実施例１に準じて製造した本発明の小麦粉風味付与材を試料Ｎｏ．４とする。
【００４２】
【比較例１】
実施例１において、小麦胚芽と澱粉質原料を表２の割合で用いた以外、実施例１に準じて製造した比較例を試料Ｎｏ．５と試料Ｎｏ.６とする。
【００４３】
【表２】

【００４４】
【比較例２】
小麦胚芽を使用せず、参考例１のエーテル化澱粉を用いて実施例１と同じようにして製造した比較例を試料Ｎｏ.７（小麦胚芽を含有しないα−化澱粉質）とする。
【００４５】
【実施例３】
中力小麦粉８５部とタピオカ澱粉１５部よりなる原料粉を対照例、原料粉以外に本発明の試料Ｎｏ．１〜試料Ｎｏ．３の小麦粉風味付与材、比較例１で得られた試料Ｎｏ．５と試料ＮＯ．６を用いて冷凍うどんを製造した。
【００４６】
原料粉１００部と試料Ｎｏ．１〜試料Ｎｏ．５を表３の割合で混合し、これら混合物１００部に、食塩水２部を水４０部に溶解した液を添加して混練し、製麺ロール及び回転切刃（Ｎｏ．１０）を用いて生うどんを製造した。
【００４７】
熱湯に上記のうどんを投入し、茹で上がり水分が約７０％前後になるように茹で上げ、直ちに水洗いし、水切り後、型容器に入れ、１５０ｇずつ計量し、−５０℃の雰囲気中で急速凍結して冷凍うどんとした。凍結後の冷凍うどんを合成樹脂フィルムで包装し、−２０℃で１月間保存した後、熱湯で２分間調理して可食状態に戻し、下記の基準で風味や食感を評価し、その結果を表３に示した。
【００４８】
＜風味＞
◎：対照に比べ小麦粉風味が非常に強く感じられる
○：対照に比べ小麦粉風味が強く感じられる
△：対照と同じ程度の小麦粉風味が感じられる
×：対照より小麦粉風味が弱く感じられる
＜食感＞
◎：非常に滑らかで、歯ごたえも非常に良好
○：滑らかで、歯ごたえも良好
△：滑らかさはあっても歯ごたえがやや不足する、或は歯ごたえがあっても滑らかさにやや欠ける。
× 滑らかさに欠けたり及び／又は歯ごたえが不良である。
【００４９】
【表３】

【００５０】
上記以外に原料粉１００部に対して、小麦胚芽１．２部を添加して同じように製造した冷凍うどんを、冷凍直後に熱湯で２分間調理して評価すると、小麦粉風味は強いが、ぼそつきがあって、滑らかさに欠けるうどんであった。さらに冷凍１カ月後にも熱湯で２分間調理して評価すると、小麦粉風味の低下が著しく、同じように食感の悪いうどんであった。
【００５１】
【実施例４】
中力小麦粉８０部と参考例２のエーテル化澱粉２０部よりなる原料粉を使用したものを対照例、原料粉１００部に比較例２で得られた試料Ｎｏ．７（小麦胚芽を含まないα−化澱粉）４部と小麦胚芽１．４部を添加したものを比較例、試料Ｎｏ．４の小麦粉風味付与材４部を添加したものを実施例とし、実施例１に準じて生うどんを製造した。得られた生うどんを用いて下記のようにしてＬＬうどんを製造した。
【００５２】
茹でかま用ｐＨ調製剤（奥野製薬製、商品名：メイキングＧ）を０．１％添加した熱湯で、茹で上がり水分が約７０％前後になるように茹で上げ、次いでこれを水洗いし、水切りをした後、浸漬用ｐＨ調製剤（奥の製薬製、商品名：プロトン３０９）を用いた浸漬液に３０秒浸漬し、麺のｐＨを４．０にした。その後水を切り植物油をまぶした後、２００ｇずつ合成樹脂フィルムで包装した。この包装した茹でうどんをさらに９０〜１００℃５０分間加熱殺菌して、冷却してＬＬうどんを製造し、常温で３月間保存した。保存３月後に熱湯で１分間調理して可食状態に戻して風味と食感をみた。
【００５３】
対照例のうどんは食感は良好であっても小麦粉風味が弱かったが、実施例のうどんは小麦粉風味が強くて食感も良好なものであった。一方、比較例のうどんは小麦粉風味が弱く、食感もかなり悪くなっていた。
【００５４】
【実施例５】
中力小麦粉を原料粉、原料粉１００部と試料Ｎｏ．２の小麦粉風味付与材５部よりなる混合物を用い、実施例１に準じて生うどんを製造した。
熱湯に上記の生うどんを投入し、茹で上がり水分７０％程度まで加熱し、約半量は、そのまま試食し、残り約半量については水洗、水切り後ポリエチレン袋に入れて冷蔵保存した。冷蔵保存５日目に熱湯で１分間調理して試食した。
【００５５】
小麦粉のみを使用したうどんでは、加熱直後に見られた小麦粉風味が冷蔵５日後には小麦粉風味が低下していた。一方、小麦粉風味付与材を使用したうどんでは、加熱直後では小麦粉のみを使用したうどんより小麦粉風味が強く感じられ、冷蔵５日後でも優れた小麦粉風味を有していた。
【００５６】
【実施例６】
強力小麦粉９０部とタピオカ澱粉１０部よりなる原料粉と原料粉９５部と試料Ｎｏ．４の小麦粉風味付与材５部よりなる混合物を用い、食塩水１部を水３３部に溶解した液をそれぞれに添加して混練し、製麺ロールを用いて厚さ０．９０ｍｍとし、打ち抜いて餃子（皮）とした。これにキャベツ、豚肉などからなる中身２０ｇを詰めて生餃子を製造した。得られた生餃子をトンネル式蒸留装置で２分蒸して蒸し餃子とし、冷却後冷凍した。冷凍１月後にフライパンに入れ、焼き色をつけ、湯をいれ、蒸しやきにして焼き餃子とした。小麦粉風味付与材を添加した焼き餃子は、原料粉のみの焼き餃子より小麦粉風味がかなり強く感じられた。
【００５７】
【実施例７】
対照例では強力粉１００部、また実施例では強力小麦粉９７部と試料Ｎｏ．４の小麦粉風味付与材３部を用い、下記配合割合の中種法で夫々山型食パンを製造し、冷却後冷凍し、ポリエチレン袋に入れて２月間保存した。冷凍２月後にスライスしてトーストにしたところ、何れの食パンも同じような食感を示したが、実施例の食パンは、対照例の食パンに比べて小麦粉風味がかなり強く感じられた。
【００５８】
＜配合割合＞

【００５９】
＜製造条件＞
中種捏上温度：２４℃ 中種発酵温度 ：４時間
本捏捏上温度：２８℃ フロアータイム：２５分
分割 ：２５０ｇ×２ ベンチタイム ：２０分
ホイロ ：６０分 焼成温度 ：１７５℃
焼成時間 ：２２分（ガスコンベクション）[0001]
[Prior art]
Foods made mainly from wheat flour such as breads and noodles are most delicious immediately after production and become worse as time passes. This is because the food texture and the flour flavor are reduced during storage of these foods.
[0002]
In recent years, there are increasing cases of adding starches (starch and processed starch) to wheat flour for the purpose of improving the texture of breads and noodles. Addition of starches gives breads a feeling of stickiness, softness, and crispness, while noodles have a remarkable effect on improving hot water return such as instant noodles. The decrease in the proportion increases the reduction in the flour flavor of the food.
[0003]
As described above, the reduction in the flavor of wheat flour in foods mainly composed of wheat flour has the problem that the flavor inherent to the foods cannot be enjoyed, and in particular, the effect is greatest in the case of noodles.
[0004]
That is, noodles have a simple composition of raw materials, and it is difficult to produce a flavor during the manufacturing process. That is, since the basis of the flavor is the flour flavor itself, a decrease in the flour flavor is a particular problem. In addition, starches such as long-life noodles (LL noodles) are used in a large proportion, and noodles that are stored for a long time at room temperature accelerate the deterioration of the flavor of the wheat flour, further exacerbating the problem.
[0005]
On the other hand, when noodles are used as foods mainly composed of wheat flour, Japanese Patent Application Laid-Open No. 9-252736 as a method for preventing a decrease in the flavor of noodles due to storage, the flour flavor of the noodles decreases even when starches are added. Japanese Patent Laid-Open No. 8-200 is disclosed as a method not to do so.
[0006]
Japanese Patent Application Laid-Open No. 9-252736 discloses that raw noodles or dried noodles are heat sterilized to a degree of gelatinization of 80% or less and packaged with sterile water to a water content of 38% or more. Although it is a water-absorbing noodle, it is easy to cook, has a good flavor and texture and can be stored for a long time, but the addition of sterile water is a major problem. That is, it is described that it can be carried out by means of sterilizing noodles and water separately in a bag with a partition, or by means of combining noodles with sterile water after heat sterilization, but it is necessary to remove the partitions one by one. In addition, it takes too much time, and creating an environment in which sterile noodles and sterile water are combined and packaged aseptically requires extra costs, and there is a problem in feasibility.
[0007]
Japanese Patent Application Laid-Open No. 8-200 is a flour for noodles containing wheat flour and starch having a particle size of 20 μm or less in a weight ratio of wheat flour having a particle size of 20 μm or less: starch = 90: 10-50: 50, and having a high protein content. Although it is described that the flavor of noodles can be improved to some extent by the use of the above, it requires complicated treatments such as pulverization and air classification to obtain the flour, and these physical treatments often generate damaged starch. This may cause skin irritation and fluffy noodles.
[0008]
In the case where the noodles are Chinese noodles, conventionally, an alkaline salt such as kansui is added to give a flavor as Chinese noodles. However, in the case of fried noodles, the amount of rice cake is reduced to prevent excessive browning due to high-temperature drying such as frying, and in the case of LL Chinese noodles, the pH is reduced to around 4 in order to suppress the growth of viable bacteria. The flavor is reduced.
[0009]
In contrast to these, a flour-derived seasoning prepared by heating wheat flour and an alkaline substance in JP-A-5-30937 in the presence of water, and wheat germ and an alkaline agent in JP-A-7-227244 are mixed with water or hot water. Heat or mix wheat germ and alkaline agent in powder form and ferment at least a part of the Chinese noodle flavoring agent, Japanese Patent Application Laid-Open No. 8-294370, which is heated by steaming, and stop or inhibit fermentation Chinese noodles or Chinese noodles, etc., in which is performed with calcium or alcohol are disclosed.
[0010]
Japanese Patent Laid-Open Nos. 5-30937 and 7-227244 do not enhance the flavor of Chinese noodles even if they can be added to the soup to some extent. In Japanese Patent Laid-Open No. 8-294370, Although it is said that it can improve the flavor and quality of noodles, it requires about 48 hours for fermentation and lacks practicality, and when it is stored at 30 ° C. for 30 to 40 days, generation of mold and color change are visible. It is not suitable for LL noodles that require long-term storage.
[0011]
Thus, in the method as described above, examination of noodles with enhanced flavor of noodles, especially flour flavor, has not been sufficiently conducted. In foods that are mainly made of wheat flour other than noodles, such as breads, research on fragrances derived from fermentation, aromatic components by aromatic components by roasting, etc. is the main research, and research to enhance flour flavor The current situation is that almost nothing has been done.
[0012]
[Problems to be solved by the invention]
The problem to be solved by the present invention is to provide a flour-flavoring material that makes it possible to give a flour-flavored flavor to foods mainly composed of flour, and a method for producing foods using the same.
[0013]
[Means for Solving the Problems]
As a result of diligent efforts to solve the above problems, the present inventors mixed wheat germ and starchy raw material in a ratio of wheat germ: starchy raw material = 5-60: 95-40 parts by weight, The present invention was completed with the knowledge that the problem can be solved by obtaining a wheat flour flavoring material produced by converting the starchy material into α-form.
[0014]
In the present invention, the food mainly composed of wheat flour is a generic term for foods produced using wheat flour as the main material, such as bakery products and noodles. Specifically, square, Yamagata or one loaf bread, Rolls such as buns, table rolls, breads such as confectionery bread, crepes, cooked confectionery such as takoyaki and okonomiyaki, baked goods such as biscuits, cookies, bolo, rice crackers, dorayaki, Imagawayaki, bun, Nagasaki Castella Examples include raw confectionery, sponge cakes, butter cakes, waffles, hot cakes, Western confections such as cream puffs, pies, and baumkuchen, and noodles made of Chinese noodles, spaghetti, udon, hiyamugi, somen and gyoza, wonton, shumai and other skins. Is done.
[0015]
In the present invention, the raw material powder is used as a term including wheat flour and starches. Starches are added for the purpose of improving food texture and preventing deterioration during storage, and vary depending on the type of starch used and the purpose of use, but in many cases it may exceed 30% by weight in the raw material powder. is there. Examples of starches used include tapioca starch, potato starch, corn starch, rice starch, and waxy corn starch, and modified starch in which these starches are used alone or in combination with known treatments such as oxidation, etherification, esterification, and crosslinking. Is done.
[0016]
The first object of the present invention is to prevent the deterioration of the flavor of flour due to the addition of starches for the purpose of improving food texture while preserving foods mainly made from wheat flour such as breads and noodles. It is in the development of a flour flavoring material.
[0017]
Although we focused on wheat germ as a raw material with an excellent flour flavor, when wheat germ is added to food as it is, there are some basic defects such as poor texture even if the flour flavor appears and the flour flavor does not persist. Found by the inventors' research. Regarding these defects, in order to maintain the flavor derived from wheat germ, it is necessary to process it into a form that is wrapped in some raw material and that does not adversely affect the texture even when used in food. It reached.
[0018]
As a result of repeating various thoughts and errors based on this idea, starch material is heated and gelatinized in a state in which wheat germ and starch material are mixed at a weight ratio of 5 to 60:95 to 40, and dried. To shift the starch type in the raw material from the original β type to almost the α type, that is, by converting the starchy raw material into α-formation, the wheat germ is encased in the α-form starch. As a result, the flour flavoring material intended by the present invention can be obtained.
[0019]
If the weight ratio between the wheat germ and the starchy material is out of the above range, the object of the present invention is not satisfied. In addition, it does not specifically limit as a method of alpha-treating a starch raw material, In short, a starch raw material should just be gelatinized (alpha-formation) in the presence of wheat germ, and should just be dried, a drum dryer or an extruder. Examples thereof include a method of simultaneously performing gelatinization and drying using, and a method of spray drying and freeze-drying after gelatinization. For example, when a drum dryer is used, it is carried out as follows.
[0020]
After 100 parts by weight of the total amount of wheat germ and starchy material are suspended in 100 to 300 parts by weight of water, the suspension is supplied to a drum of a single or double type drum dryer (surface temperature is 120 to 150 ° C.). Starch gelatinization and drying. Subsequently, the obtained film or flaky substance is roughly pulverized and further finely pulverized to obtain a powdery flour flavoring material. At this time, it is particularly important to make the pH of the suspension neutral or slightly acidic. If an alkaline agent such as sodium carbonate or sodium phosphate is added to make the pH of the suspension alkaline, it becomes completely different from the flour flavor intended by the present invention and cannot be used in the present invention.
[0021]
Moreover, when using an extruder, it does not necessarily require water addition, and even when water is added, it is preferable to add only about 20 to 30% by weight based on the total amount of wheat germ and starch. When spray drying or the like is used, it is necessary to increase the amount of water as compared with a drum dryer.
[0022]
As wheat germ to be used, any shape such as powder, flakes and granules can be used, and any non-degreased or defatted can be used, but defatted is more preferable in order to reduce denaturation such as fat and oil degradation. .
[0023]
On the other hand, examples of the starch material include wheat flour and the like in addition to the starch used in the raw material powder and starches of processed starch. It is not necessary to specify any special flour, and any type can be used.
[0024]
In the present invention, basically, it is only necessary to mix the wheat germ and the starch raw material and subject the starch raw material to α-formation. In addition to these, the taste of the food is improved, the nutrition is improved, or in the wheat germ. Use of wheat flour-derived substances such as gluten and bran, protein materials such as egg white and soy protein, natural gums such as guar gum, various vitamins, and antioxidants such as tocopherol for the purpose of preventing fat oxidation Can do. At that time, the addition amount is appropriately selected according to the purpose of addition as long as it does not inhibit the starch α-formation.
[0025]
The flour-flavoring material produced as described above has no deterioration of the wheat germ even if the imparting material itself is stored for a long time as it is, and there is no particular problem in texture even if it is used for foods mainly made of flour. The food has the characteristics of enhancing the flour flavor of the food and maintaining the flavor for a long time.
[0026]
Foods made with wheat flour as the main raw material, such as breads and noodles, have been supposed that the flour flavor and texture seen immediately after production have been reduced during storage, but in recent years by the use of starches, Various improvements have been made, such as giving a favorite texture and preserving the texture during production for a long time.
[0027]
However, the problem of reduced flour flavor during storage of food is not solved, but on the contrary, the proportion of starch used increases, resulting in decreased flour flavor of food, or texture like long-life noodles (LL noodles). On the contrary, the emergence of noodles that can be stored for a long period of time, etc., conversely increases the storage period of food and promotes the reduction of the flour flavor.
[0028]
The next subject of this invention is strengthening the flour flavor of the foodstuff which uses wheat flour as a main raw material, and this is solved by using the flour flavor imparting material obtained by the above methods.
[0029]
The method for producing these foods according to the present invention can be easily carried out by adding a flour flavoring material to the raw material powder, does not require special equipment, and can use the conventional production method as it is. . At this time, the timing of adding the flour flavoring agent varies depending on the type of food and the manufacturing method. For example, taking bread as an example, it is added at the first stage in the straight rice method, and at the main rice stage in the middle seed method. .
[0030]
What is particularly problematic in the production method of the present invention is the amount of the flour flavoring agent added to the raw material powder. Depending on the type of raw material powder used, the starch content in the raw material powder, the amount of wheat germ in the flour flavoring material, or the type of food, storage method and storage period, etc. 0.5 to 10% by weight of the flour flavoring material is good.
[0031]
The effect of the invention is weak if the addition amount of the flour flavoring material to the raw material powder is less than 0.5% by weight, and even if it exceeds 10% by weight, it cannot be expected to further enhance the flour flavor in the food, and conversely Problems such as reduced feeling may occur.
[0032]
By making the flour flavor imparting material in the above-mentioned ratio, it is possible to enhance the flour flavor without deteriorating the food texture even when the raw material powder composed of flour and starch is used.
[0033]
In addition, food is generally stored at room temperature or at a low temperature such as chilled or frozen, except when eating immediately after production. Although it has been said that there is no such thing, the use of the food production method according to the present invention has allowed the flour flavor to be maintained in any state.
[0034]
The food used as a control in the present invention can be applied to foods mainly composed of wheat flour as described above, but noodles are particularly effective in that the flour flavor is very straightforward. Furthermore, among the noodles, the noodles are more effective because the Chinese noodles have a unique Chinese noodle flavor and the flour flavor does not matter so much and the flour flavor is very important. In addition, udon here means skins such as udon, hiyamugi, somen, gyoza, wonton, and shumai.
[0035]
From the viewpoint of the form of udon, other than skin, raw udon, dried udon, boiled udon, chilled udon, frozen udon, long life udon (LL udon), instant dried udon that is dried after cooking, are illustrated. Among the noodles, long-life udon, which is stored for a long period of time at room temperature and has a very large decrease in flavor during storage, is particularly effective.
[0036]
In addition, although this invention demonstrates an effect in the foodstuff whose raw material flour uses wheat flour and starch together, it cannot be overemphasized that a flour flavor is emphasized more when used for the foodstuff which consists only of flour.
[0037]
【Example】
The present invention will be described in more detail with reference examples, comparative examples and examples. However, a part shows a weight part and% shows weight%.
[0038]
[Reference Example 1]
Dissolve 15 parts of sodium sulfate in 130 parts of water under stirring, disperse 100 parts of tapioca starch, appropriately apply 34 parts of 3% NaOH solution under stirring, and inject 6 parts of propylene oxide at 40 ° C. for 20 hours. After the reaction, the reaction was neutralized with a 10% sulfuric acid solution, washed with water, and dried to a moisture content of 13% to obtain an etherified starch.
[0039]
[Example 1]
100 parts of a mixture of wheat germ and starch raw material in the proportions shown in Table 1 are dispersed in 200 parts of water and then supplied to a double drum dryer (steam internal pressure: 5.0 kg / cm ² ) to gelatinize and dry the starch. The flour-flavoring material of the present invention obtained by crushing and crushing the obtained film-like material with a crusher was used as a sample No. 1 to Sample No. 3. Matsutani Sakura (trade name: esterified starch made by Matsutani Chemical Industry) was used as the starchy material.
[0040]
[Table 1]

[0041]
[Example 2]
The wheat flour flavoring material of the present invention produced according to Example 1 using 35 parts of wheat germ and 65 parts of etherified starch of Reference Example 1 was prepared as Sample No. 4.
[0042]
[Comparative Example 1]
In Example 1, a comparative example produced according to Example 1 except that wheat germ and starchy raw materials were used in the proportions shown in Table 2 was used for Sample No. 5 and sample No. 6.
[0043]
[Table 2]

[0044]
[Comparative Example 2]
A comparative example manufactured in the same manner as in Example 1 using the etherified starch of Reference Example 1 without using wheat germ is designated as Sample No. 7 (α-modified starch containing no wheat germ).
[0045]
[Example 3]
A raw material powder consisting of 85 parts of medium-strength wheat flour and 15 parts of tapioca starch was used as a control, and in addition to the raw material powder, the sample No. 1 to Sample No. Sample No. 3 obtained in Comparative Example 1 5 and sample NO. 6 was used to produce frozen udon noodles.
[0046]
100 parts of raw material powder and sample No. 1 to Sample No. 5 was mixed in the proportions shown in Table 3, and a solution obtained by dissolving 2 parts of saline in 40 parts of water was added to and kneaded with 100 parts of these mixtures, using a noodle roll and a rotary cutting blade (No. 10). Produced raw udon.
[0047]
Put the above udon into boiling water, boil it up and boil it up to about 70%, immediately wash it with water, drain it, put it in a mold container, weigh 150g at a time, and freeze it in an atmosphere at -50 ℃ And made frozen udon noodles. Frozen frozen noodles are wrapped in a synthetic resin film, stored at -20 ° C for 1 month, cooked in hot water for 2 minutes, returned to an edible state, and evaluated for flavor and texture according to the following criteria. Are shown in Table 3.
[0048]
<Flavor>
◎: Flour flavor is felt very strongly compared to the control ○: Flour flavor is felt stronger than the control △: Flour flavor is felt as much as the control ×: Flour flavor is felt weaker than the control <Food texture>
◎: Very smooth and very crunchy ○: Smooth and crunchy △: Even if there is smoothness, the texture is slightly lacking, or even if there is a texture, the smoothness is somewhat lacking.
×: lack of smoothness and / or poor texture
[0049]
[Table 3]

[0050]
In addition to the above, frozen udon made in the same way by adding 1.2 parts of wheat germ to 100 parts of raw flour was evaluated by cooking for 2 minutes in hot water immediately after freezing. There was a tail, and udon lacked smoothness. Further, after 1 month of freezing, when evaluated by cooking for 2 minutes in hot water, the flour flavor was significantly reduced and the texture was similarly bad.
[0051]
[Example 4]
Sample No. obtained in Comparative Example 2 was used as a control, using 100 parts of raw flour consisting of 80 parts of neutral wheat flour and 20 parts of etherified starch of Reference Example 2. 7 (α-starch containing no wheat germ) and 1.4 parts of wheat germ were added in Comparative Example, Sample No. Example 4 was prepared by adding 4 parts of the flour flavoring material 4 and raw udon was produced according to Example 1. LL udon was produced as follows using the obtained raw udon.
[0052]
Boiled kettle pH adjuster (Okuno Pharmaceutical Co., Ltd., trade name: Making G) with hot water added 0.1%, boiled and boiled so that the water is about 70%, then washed with water and drained After that, the noodles were adjusted to a pH of 4.0 by immersing in a dipping solution using a dipping pH adjuster (trade name: Proton 309, manufactured by Okuno Pharmaceutical Co., Ltd.) for 30 seconds. Then, after draining water and spraying with vegetable oil, 200 g each was wrapped with a synthetic resin film. The packaged boiled udon was further sterilized by heating at 90-100 ° C. for 50 minutes, cooled to produce LL udon, and stored at room temperature for 3 months. After 3 months of storage, it was cooked for 1 minute in boiling water, returned to the edible state, and the flavor and texture were observed.
[0053]
The udon of the control example had a weak flour flavor even though the texture was good, but the udon of the example had a strong flour flavor and a good texture. On the other hand, the udon of the comparative example had a weak flour flavor and a very poor texture.
[0054]
[Example 5]
Medium strength wheat flour as raw material powder, 100 parts of raw material powder and sample No. Raw udon was produced according to Example 1 using a mixture of 5 parts of the flour flavoring material of No. 2.
The above raw udon was added to boiling water, boiled and heated to about 70% moisture, and about half the amount was sampled as it was, and the remaining about half amount was washed with water, drained and then stored in a polyethylene bag and refrigerated. On the fifth day of refrigerated storage, cooked in hot water for 1 minute and sampled.
[0055]
In udon using only wheat flour, the flour flavor immediately after heating was reduced after 5 days of refrigeration. On the other hand, in the udon using the flour flavor imparting material, the flour flavor was felt stronger than the udon using only the flour immediately after heating, and had an excellent flour flavor even after 5 days of refrigeration.
[0056]
[Example 6]
Raw material powder consisting of 90 parts of strong wheat flour and 10 parts of tapioca starch, 95 parts of raw material powder and sample No. 4. Using a mixture of 5 parts of the flour flavoring material of No. 4, a solution prepared by dissolving 1 part of saline in 33 parts of water was added and kneaded to each to make a thickness of 0.90 mm using a noodle roll, and punched Dumplings (skin) were used. Raw dumplings were produced by stuffing 20 g of the contents made of cabbage, pork and the like. The obtained raw dumplings were steamed for 2 minutes with a tunnel-type distillation apparatus to obtain steamed dumplings, which were cooled and frozen. One month after freezing, it was put in a frying pan, colored in a grill, poured in hot water, and steamed to make baked dumplings. The grilled dumplings added with the flour-flavoring material felt a much stronger flour flavor than the grilled dumplings containing only the raw material powder.
[0057]
[Example 7]
In the control example, 100 parts of strong flour, and in the examples, 97 parts of strong flour and sample no. Using 3 parts of the wheat flour flavoring material of No. 4, each of the following blending ratios was used to produce mountain type bread, cooled and frozen, and stored in a polyethylene bag for 2 months. When sliced and toasted after 2 months of freezing, all the breads showed the same texture, but the breads of the examples felt a much stronger flour flavor than the control breads.
[0058]
<Combination ratio>

[0059]
<Production conditions>
Medium seed fermentation temperature: 24 ° C Medium seed fermentation temperature: 4 hours Main rice fermentation temperature: 28 ° C Floor time: 25 minutes Division: 250g x 2 Bench time: 20 minutes Proof: 60 minutes Baking temperature: 175 ° C
Firing time: 22 minutes (gas convection)

Claims (5)

A starch flavor characterized by mixing starch material with wheat germ in a ratio of wheat germ: starch material = 5-60: 95-40 parts by weight, and subjecting the starch material in the mixture to α-treatment. Giving material. Wheat germ and starch raw material are wheat germ: starchy raw material = 5-60: 95-4
Manufacture of foods mainly composed of wheat flour, characterized by adding 0.5 to 10% by weight of flour-flavoring material mixed at a ratio of 0 parts by weight and subjected to α-treatment. Law. The food production according to claim 2, wherein the food mainly composed of flour is noodles.
Law . The method for producing a food according to claim 3, wherein the noodles are udon. The method for producing a food product according to claim 4, wherein the udon is LL udon.