JP6529785B2 - Processed wheat flour containing melinjo powder, method for producing processed wheat flour and composition for processed wheat flour - Google Patents

Description

  The present invention relates to a processed wheat flour containing melinjo flour, a method for producing a processed wheat flour, and a composition for processed wheat flour.

  In Japan facing a declining birthrate and an aging society, food development is being conducted with adults as the purchasing layer.

The trend of such food development is the same for flour-processed foods such as bread, cake, cookies, udon, pasta, and skins of dim custard.
Foods targeted at adults are required to have a thickness and taste.

  There is a bitter taste as a taste that makes the taste of food complex and deep, and by contrasting the other tastes, the taste is thickened, and the taste of food is enhanced.

  It is known that various food materials such as wheat whole wheat flour, wheat bran, barley, rye, millet, millets, millets such as millet, yellow powder etc. can be given unique flavor and bitterness by adding to processed wheat flour .

  However, wheat whole wheat flour, wheat bran, barley and rye are too strong for astringency and sour taste, so they do not improve the taste of processed wheat flour products, and the hardness of the shell makes the texture worse due to roughness. In addition, the quality of secondary processing of wheat flour processed food is lowered, and the quality of the product is deteriorated, such as the appearance is deteriorated.

  Japanese Patent No. 4822360 proposes that roasted wheat having bitterness and roasted flavor is added to cookies, cakes, breads, etc. to strengthen roasted flavor and to impart moderate bitterness to accentuate taste. It is done. Although this patent document is intended to utilize bitterness, it is not intended to enhance the original taste and aroma of wheat in wheat flour-processed foods such as cookies, cakes and breads, and further, to bitterness. In addition, since a roast flavor is also given, there is also a possibility that the taste and smell inherent in wheat may be impaired.

  Although the means for improving the processing aptitude, the appearance, the flavor and the texture of the processed wheat flour using whole wheat flour is proposed in Japanese Patent No. 5090684 and Japanese Patent No. 4841360, such means is a wet heat treatment. Manufacturing process such as re-pulverization of large particles is required.

  Moreover, when using cereals and yellow powder, the taste of this material itself is too strong, and not only the taste of processed wheat flour is greatly changed, but also the secondary processing suitability of processed wheat flour is deteriorated, the appearance is deteriorated, It is accompanied by a decrease in food texture

  In addition, when rice flour is added to processed wheat flour, since rice may be a staple food of Japanese, it is possible to impart a flavor that is easy to be familiar with many people to processed wheat flour. Because it has a different flavor from wheat, it reduces the aroma and taste of wheat in processed flour products.

  Also, in order to improve the texture and secondary processing suitability of processed wheat flour, it is common practice to replace part of the wheat flour with starch or processed starch. However, replacing a part reduces the blending ratio of the whole wheat flour, so that the taste and flavor of the wheat flour become poor.

By the way, Melinjo (scientific name Gnetum gnemon L) is a plant of the family Gnetum native to Indonesia. Melinjo is used as an ingredient of soup. In addition, steaming, pressure pens and oiled rice crackers (unpins) have a very bitter taste and are widely eaten in Indonesia.

  Japanese Patent No. 4605724 proposes using a soy flour premix in which this melinjo powder is blended with soy flour to suppress the reduction in moist feeling of processed cereal flour. However, soy flour is significantly inferior to wheat flour in secondary processing suitability and texture, and may be extremely difficult to produce depending on the type of processed flour food. In addition, soy flour has been proposed to improve the texture of processed cereal food, but it may also deteriorate the taste of processed cereal food because of its unique flavor.

  Melinjo is also rich in resveratrol, a type of polyphenol, and has a unique bitter taste. Resveratrol is said to have antioxidative action (free radical scavenging ability), whitening action (tyrosinase activity inhibition), longevity (sertuin gene activation), and dementia prevention (bloodstream improvement). Japanese Patent Application Laid-Open No. 2006-81405 proposes nutrition appeal of resveratrol to general foods.

Patent No. 4822360 Patent No. 5090684 Patent No. 4841360 Patent No. 4605724 JP, 2006-81405, A

  However, in the prior art, wheat flour-processed food is enhanced in the taste and smell inherent to wheat without impairing its secondary processing suitability, product volume and texture, and wheat flour-processed food with taste and thickness of aroma is obtained. Is not considered.

  Therefore, the present invention can impart the taste and aroma thickness by increasing the sweetness of wheat, the complexity of the taste of wheat, the finish of the taste of wheat and the smell of wheat, as well as impairing the texture and appearance It is an object of the present invention to provide a processed wheat flour that does not affect secondary processing suitability, a method for producing the processed wheat flour food and a composition for processed wheat flour.

  The inventors of the present invention diligently studied to solve the above-mentioned problems. Melinjo powder having a predetermined particle size and particle size distribution has the same bitterness as bitter gourd powder and roasted wheat, etc., but bitter gourd powder and roasted wheat Unlike, etc., it does not simply impart bitterness to processed wheat flour, but has the effect of bringing about the taste and aroma thickness by enhancing the original taste and aroma of wheat, and this effect is mainly composed of wheat flour Obtained in a content of 2 to 40% by mass based on the total mass of the flour raw material to be treated, and the texture and shape of the processed food of wheat flour even when such a melinjo powder is added in the above content It has been found that the physical properties are not impaired and the secondary processing suitability is not affected.

  Based on this finding, the present invention is a processed wheat flour containing melinjo powder, wherein the processed wheat flour is a flour raw material for producing the processed wheat flour and 2 based on the total mass of the melinjo powder. Containing 40 to 40% by mass of Merinjo powder, the ratio of Merinjo powder having a particle diameter of 40 μm or less, preferably 30 μm or less, and an average particle diameter calculated by arithmetic mean of 40 μm or less, preferably 35 μm or less A flour processed food having a particle size distribution of 60% by mass or more based on the total mass of the melinjo powder, and the flour raw material containing 50 to 100% by mass of flour based on the total mass of the flour raw material Do.

  The processed flour food of the present invention is selected from bread, confectionery and noodles. Examples of bread include butter roll, brioche, croissant, french bread, bread, bean paste, melon bread, curry bread and the like. The confectionery is selected from the group consisting of western confectionery (including semi-finished confections), Japanese-style confectionery (including semi-formed confections), snacks and oil confections. As western-style confectionery or semi-half-life confectionery, sponge cakes such as sponge cake and chiffon cake, butter cakes such as pound cake and madeleine, shoe confections such as puff cream and eclair, fermented confectionery such as stren, tart And desserts such as waffles and pancake. Examples of Japanese-style confectionery include castella, dorayaki, puppet-yaki, and skewers. Snack foods include cookies, biscuits, scones, short bullets, pies and other baked goods, rice crackers, hail, puffed sweets and the like. Examples of oil confectionery include donuts and the like. Examples of the noodles include noodles of udon, somen noodles, cold barley, Chinese noodles, oatmeal, and dills such as dumplings (grilled dumplings, grilled vegetables, spring rolls, etc.). Preferably, the processed flour food of the present invention is selected from the group consisting of bread, cakes, snacks and noodles.

  According to the present invention, it is preferable that the processed flour product contains 10 to 20% by mass of melinjo powder based on the total mass of the flour raw material and the melinjo powder. As a result, the processed wheat flour according to the present invention feels the sweetness of wheat and the smell of wheat without sacrificing the texture, appearance and secondary processing suitability. More preferably, the processed wheat flour according to the present invention contains 10 to 15% by mass of melinjo powder based on the total mass of flour raw material and melinjo powder. Thereby, the flour-processed food of the present invention is most excellent in the balance between the thickness of the taste and aroma, the texture, the appearance, and the secondary processing suitability.

  The ratio of the total of the flour raw material and the melinjo powder in the flour processed food of the present invention is 20% by mass or more, preferably 20 to 85% by mass based on the total mass of the flour processed food. It is not preferable that the effect of the present invention can not be obtained if the ratio of the total of the flour raw material and the melinjo powder in the processed flour is 20% by mass or less.

  Preferably, the proportion of flour in the flour material is 70 to 100% by weight, preferably 90 to 100% by weight, in particular 100% by weight, based on the total weight of the flour material. Thereby, the flour-processed food of the present invention is most excellent in the balance between the thickness of the taste and aroma, the texture, the appearance, and the secondary processing suitability.

Further, the present invention is a method for producing a processed wheat flour food, and the following steps:
(A) Preparing raw materials for processed wheat flour, wherein the process comprises
(A-1) preparing melinjo powder, and (a-2) preparing raw materials for processed wheat flour other than melinjo powder,
Here, the melinjo powder has an average particle diameter calculated by arithmetic mean of 40 μm or less, and the proportion of the melinjo powder having a particle diameter of 35 μm or less is 60% by mass based on the total mass of the melinjo powder It has the above particle size distribution, and the raw material for processed wheat flour other than the melinjo powder includes flour raw material, and the flour raw material includes 50 to 100% by mass of wheat flour based on the total mass of the flour raw material, (B) manufacturing a dough for the processed wheat flour from the raw material for processing a wheat flour, forming the obtained dough, or spreading the obtained dough on a heating plate and baking it;
Before completion of the step (b), the amount of the melinjo powder is such that the content of the melinjo powder in the processed wheat flour is 2 to 40% by mass based on the total mass of the flour raw material and the melinjo powder It relates to the method characterized by mix | blending.

  In the above-mentioned production method, the step (a-1) in the step (a) can include pulverizing the dry matter or seed of the melinjo seeds to obtain the melinjo powder. Thereby, it can be performed continuously from manufacture of a melinjo powder to manufacture of a flour processed food.

  In the above production method, melinjo powder can be added during or before the production of the dough for processed wheat flour in step (b). Thereby, melinjo powder can be reliably included in a wheat flour processed product.

  According to the said manufacturing method, it is preferable that it is 10-20 mass% on the basis of the total mass of a flour raw material and a melinjo powder, and, as for content of a melinjo powder, it is more preferable that it is 10-15 mass%.

  According to the said manufacturing method, it is preferable that a flour raw material contains 70-100 mass% wheat flour based on the total mass of this flour raw material.

  Finally, the present invention is a composition for processed flour products comprising flour material and melinjo powder, wherein the composition is 2-40% by weight based on the total weight of the flour material and the melinjo powder. Merinjo powder and 60 to 98% by mass of flour raw material, said melinjo powder having an average particle diameter of 40 μm or less calculated by arithmetic mean and having a particle diameter of 35 μm or less It has a particle size distribution of at least 60% by weight, based on the total weight of the powder, and the flour material also relates to a composition comprising 50 to 100% by weight of flour, based on the total weight of the flour material.

  According to the above composition, it is preferable that the average particle diameter of the Merinjo powder is 30 μm or less.

  Preferably, the composition of the present invention contains 10 to 20% by weight of melinjo powder, more preferably 10 to 15% by weight of melinjo powder, based on the total weight of the flour raw material and the melinjo powder.

  Preferably, the proportion of the total of the flour raw material and the melinjo powder in the composition of the present invention is 20 to 100% by mass based on the total mass of the composition.

  Preferably, the proportion of flour in the flour material is 70 to 100% by weight, preferably 90 to 100% by weight, in particular 100% by weight, based on the total weight of the flour material.

  The processed wheat flour of the present invention, compared with the processed flour food prepared from a composition not containing melinjo powder, adds melinjo powder and thereby enhances the sweetness of wheat, the aftertone of wheat taste and the smell of wheat, and taste It produces an effect that the thickness of the scent is given. Here, "sweetness of wheat" refers to sweetness derived from wheat rather than sweetness of sweeteners such as sugars added to processed wheat flour, and "complexity of taste of wheat" refers to basic five tastes (sweetness, "Sweetness, sourness, bitterness, umami" can not be perceived as complex of taste that can not be perceived, "after the taste of wheat" means that the sweetness of wheat, the complexity of the taste of wheat lasts long, "scent of wheat" "Scent" refers to the smell of wheat when it is contained in the mouth. The combination of these taste and aroma elements results in "taste and aroma thickness". The effect of providing such "taste and aroma thickness" can not be predicted from the bitterness of melinjo powder itself.

  In addition, the processed wheat flour according to the present invention exhibits an effect that secondary processing suitability, texture and appearance are not impaired even when melinjo powder is added.

  For example, when processed wheat flour is bread, it is possible to obtain bread with a thick taste and aroma by increasing the sweetness of wheat, the complexity of the taste of wheat, the finish of wheat taste and the smell of wheat It does not impair the texture and appearance of bread and does not affect the secondary processing suitability of bread.

  In the case of fresh confections and Japanese confections, by increasing the sweetness of wheat, the complexity of the taste of wheat, the lingering finish of wheat taste and the smell of wheat, it is possible to obtain a fresh confection with taste and thickness of aroma. Also, it does not affect the texture and appearance of the raw confection such as moistness, bite and smoothness of the raw confection and does not affect the secondary processing suitability of the raw confection.

  In the case of snacks, the sweetness of wheat, the complexity of the taste of wheat, the lingering finish of wheat taste and the aroma of wheat can be obtained to produce snacks with a taste and thickness of aroma, as well as the snack of snacks. It does not impair the texture and taste of snack food such as taste, feeling of collapse, bite and smoothness.

  In the case of noodles, by increasing the sweetness of wheat, the complexity of the taste of wheat, the lingering taste of wheat and the smell of wheat, it is possible to obtain noodles with a thick taste and aroma, and at the same time the noodles are smooth. Not impair the texture and secondary processing suitability such as elasticity.

  Moreover, since the processed wheat flour containing the melinjo powder of the present invention contains resveratrol which is a component of the melinjo powder, a nutrition appealing effect can also be expected.

  With the above effects, it is possible to improve the quality of products that purchase adults, which is the core target of sales, in the future of a society with declining birth rates and an aging society, and to increase consumers' willingness to purchase.

  One embodiment of the present invention is a processed flour material containing melinjo powder, wherein the processed flour material is 2-40 based on the total weight of the flour raw material for producing the processed flour material and the melinjo powder. Merinjo powder containing mass%, which has an average particle diameter of 40 μm or less calculated by arithmetic mean, and a proportion of the Merinjo powder having a particle diameter of 35 μm or less is the total mass of the melinjo powder The flour material has a particle size distribution of 60% by mass or more on the basis, and the flour material relates to a processed flour comprising 50 to 100% by mass of flour based on the total mass of the flour material.

  In the present invention, processed wheat flour refers to bread, confectionery or noodles. Examples of bread include butter roll, brioche, croissant, french bread, bread, bean paste, melon bread, curry bread and the like. The confectionery is selected from the group consisting of western confectionery (including semi-finished confections), Japanese-style confectionery (including semi-formed confections), snacks and oil confections. As western-style confectionery or semi-half-life confectionery, sponge cakes such as sponge cake and chiffon cake, butter cakes such as pound cake and madeleine, shoe confections such as puff cream and eclair, fermented confectionery such as stren, tart And desserts such as waffles and pancake. Examples of Japanese-style confectionery include castella, dorayaki, puppet-yaki, and skewers. Snacks include cookies, biscuits, scones, short bullets, pies and other baked goods, rice crackers, hail and puffed sweets. Examples of oil confectionery include donuts and the like. Examples of the noodles include noodles of udon, somen noodles, cold barley, Chinese noodles, oatmeal, and dills such as dumplings (grilled dumplings, grilled vegetables, spring rolls, etc.). Preferably, the processed flour food of the present invention is selected from the group consisting of bread, cakes, snacks and noodles.

The melinjo powder contained in the processed wheat flour of the present invention is obtained by removing pulp from melinjo fruit and grinding the dried seeds or umpins. The pulverizing method is not limited, but methods such as air flow type, roll type, impact type and ball type can be used. For example, Melinjo powder used in the present invention is produced by grinding dry Melinjo seeds with an air flow crusher using a bladed rotor at a rotor rotational speed of 1000 to 4000 rpm and a flow rate of 20 to 80 m ³ / min. it can.

  Melinjo powder obtained by grinding in such a method has an average particle size of 40 μm or less. Preferably, the average particle size of the Merinjo powder is 30 μm or less. The lower limit of the average particle size of the Melinjo powder varies depending on the grinding conditions, but is generally about 10 μm. Therefore, the range of the average particle diameter of the preferred Melinjo powder is about 10 μm to 40 μm, preferably 10 μm to 30 μm. If the average particle size of the melinjo powder exceeds 40 μm, it is not preferable because it impairs the texture, appearance and secondary processing suitability of the processed flour-processed food product. In the particle size distribution of melinjo powder used in the present invention, the proportion of melinjo powder having a particle diameter of 35 μm or less is 55% by mass or more, preferably 55% by mass to 100% by mass, based on the total mass of the melinjo powder. And more preferably 60% by mass to 100% by mass. When the proportion of melinjo powder having a particle size of 35 μm or less is less than 60% by mass with respect to the total mass of the melinjo powder, it is not preferable because it impairs the texture, appearance and secondary processing suitability of the processed flour product. .

  The particle size distribution of the Merinjo powder used in the present invention is determined according to a laser diffraction scattering method (JIS Standard 8825-1) using a particle size distribution measuring apparatus which is standardly used in the relevant technical field. The average particle size of the Melinjo powder is calculated by arithmetic mean.

  Content of the melinjo powder in the wheat flour processed food of this invention is 2-40 mass% on the basis of the total mass of a flour raw material and a melinjo powder. Thereby, the processed wheat flour of the present invention increases the sweetness of wheat, the complexity of the taste of wheat, the residual taste of wheat, and the aroma of wheat, as compared to the processed flour food without the melinjo powder of the present invention. The effect of imparting the taste and thickness of the scent is exhibited. On the other hand, if this content is less than 2% by mass, the sweetness of wheat, the complexity of the taste of wheat, the finish of the taste of wheat and the smell of wheat are increased, and the effect of imparting taste and thickness of smell is obtained. I can not get it. In addition, when the content exceeds 40% by mass, the processed food of wheat flour, for example, in cakes is deteriorated in texture such as mouthfeel and smoothness, and secondary processing suitability is also deteriorated.

  Preferably, the content of the melinjo powder can be 10 to 20% by mass based on the total mass of the flour raw material and the melinjo powder. This further enhances the sweetness of wheat and the aroma of wheat, and improves the taste and thickness of the aroma. More preferably, the content of the melinjo powder can be 10 to 15% by mass based on the total mass of the flour raw material and the melinjo powder. As a result, it is the flour processed food which is the best in the taste and the thickness of the aroma, and moreover the food texture, the appearance and the secondary processing suitability.

  The ratio of the flour raw material and the melinjo powder in the flour processed food of the present invention is 20% by mass or more, preferably 20 to 85% by mass based on the total mass of the flour processed food. The effect of the present invention can not be obtained because the ratio of the flour and the melinjo powder in the processed flour is relatively reduced if the total proportion of the flour raw material and the melinjo powder in the processed flour is 20% by mass or less. Not desirable. On the other hand, the upper limit value of this ratio is the type of processed wheat flour, if it is a person skilled in the art, in other words, the amount of other raw materials (described in detail below) such as sugar and oil used to produce the processed wheat flour It can be determined in consideration of For example, in the case where the processed wheat flour is bread, the ratio of the total of the flour raw material and the melinjo powder in the bread is 40 to 80%, preferably 50 to 75% by mass based on the total weight of the bread. When the processed wheat flour is a confectionery, this proportion is 20 to 50% by mass, preferably 20 to 40% by mass. When the processed wheat flour is noodles, this proportion is 40 to 70% by mass, preferably 45 to 60% by mass.

  The flour material comprises 50 to 100% by weight of flour, based on the total weight of the flour material. Preferably, the proportion of wheat flour in the flour raw material is 70 to 100% by mass, preferably 80 to 100% by mass, more preferably 90 to 100% by mass, and still more preferably 100% by mass. It is not preferable that the proportion of wheat flour in the flour raw material is less than 50% by mass, since it is inferior to the sweetness of wheat, complexity of taste of wheat, residual taste of wheat and smell of wheat obtained from processed wheat flour. The flour used may be at least one of soft flour, medium flour, strong flour and processed flour obtained by processing these. Among these, as the processed wheat flour, granulated wheat flour and pregelatinized wheat flour can be mentioned.

  The flour material can include flours other than flour. The proportion of flour other than wheat flour in the grain material is less than 50% by weight, based on the total weight of the flour material. If the ratio of flour raw materials other than wheat flour is 50% by mass or more, it is not preferable because it impairs the taste of wheat obtained from processed wheat flour. Grain flours other than wheat flour include rice flour, barley flour, rye flour, yellow flour, wheat whole grain flour, wheat bran flour, millet flour, millet flour, millet flour such as millet flour, starch, modified starch, etc. . These grains may be subjected to processing such as gelatinization.

  The processed flour food of the present invention is produced from the raw material for processed flour food. In addition to the above-mentioned flour raw materials and melinjo powder, the raw material for processed wheat flour is composed of other raw materials necessary for producing the processed wheat food of the present invention. Other sources include water, sugar, glucose, galactose, sucrose, fructose, maltose, sugars, sodium chloride, additives well known in the art, such as, but not limited to, erythritol, trehalose, sucralose, acesulfame potassium, licorice extract , Sweeteners such as thaumatin, thickening polysaccharides such as guar gum, carrageenan, xanthan gum, gellan gum and agar, egg whites, proteins such as milk protein and soy protein, swelling agents such as baking powder, seasonings such as sodium glutamate Or natural coloring agents, acidulants such as citric acid powder, sucrose fatty acid esters, emulsifiers such as glycerin fatty acid esters, powdery fats and oils, flavors, vitamins and the like. Generally, the content of saccharides in processed wheat flour is 0 to 50% by mass, the content of sodium chloride is 0 to 2%, and the content of additives is 0 to 2% by mass.

  Other raw materials can be used according to the type of processed wheat flour. For example, when the flour-processed food is bread or confectionery, water, dairy products such as butter or milk, eggs, baker's yeast or yeast food, foaming agents, edible fats and oils, etc. are used in addition to the above listed materials. be able to. Generally, 0-30% by weight of water, 0-40% by weight of dairy products, 0-40% by weight of eggs, 0-2% by weight of baker's yeast, 0-2% by weight of yeast based on the total weight of bread or confectionery There is 0 to 1% by mass, 0 to 1% by mass of a foaming agent, 0.5 to 2% by mass of sodium chloride, and 0 to 40% by mass of edible fat and oil. When the processed wheat flour is noodles, water, carbonates such as potassium carbonate, sodium carbonate, sodium hydrogencarbonate, pyrophosphates such as tetrapotassium pyrophosphate, polyphosphates such as potassium polyphosphate or sodium polyphosphate, metaphosphate It is possible to use metaphosphates such as potassium acid and sodium metaphosphate, and phosphates such as tripotassium phosphate. Such other ingredients and their methods of use are well known to those skilled in the art.

  The proportion of the total of such other raw materials should not exceed 80% by mass with respect to the total mass of processed wheat flour. If it exceeds 80% by mass, the proportions of the flour raw materials and the melinjo powder in the processed wheat flour will decrease, and the effect of the present invention can not be obtained.

In another aspect, the invention is a method of producing a processed flour product, the method comprising the following steps:
(A) Preparing raw materials for processed wheat flour, wherein the process comprises
(A-1) preparing melinjo powder, and (a-2) preparing raw materials for processed wheat flour other than melinjo powder,
Here, the melinjo powder has an average particle diameter calculated by arithmetic mean of 40 μm or less, preferably 30 μm or less, and the proportion of the melinjo powder having a particle diameter of 35 μm or less is based on the total mass of the melinjo powder At least 60% by mass, and the raw material for processed wheat flour other than the melinjo powder contains a flour raw material, the flour raw material is preferably 50 to 100% by mass, preferably the total mass of the flour raw material Contains 70 to 100% by mass of wheat flour, and (b) manufactures a dough for the flour processed food from the wheat flour processed food material, and shapes the obtained dough or heats the obtained dough Including baking on a plate,
Before completion of the step (b), the amount of the melinjo powder is such that the content of the melinjo powder in the processed wheat flour is 2 to 40% by mass based on the total mass of the flour raw material and the melinjo powder Providing a method characterized in that

  Melinjo powder used in this manufacturing method is as described in relation to processed wheat flour.

  The said process (a) is a process of preparing the said raw material for flour processed foodstuffs. This process comprises the steps of (a-1) preparing melinjo powder and (a-2) preparing raw materials for processed wheat flour other than melinjo powder.

  "Preparing melinjo powder" refers to making melinjo powder ready for use in subsequent steps. This preparation may be carried out by purchasing melinjo powder having the above specific particle size and particle size, or grinding the melinjo seed dry matter or umpin as described above to have the above specific particle size and particle size You may carry out by obtaining Melinjo powder.

  "Preparing raw materials for processed wheat flour other than melinjo" refers to keeping flour raw materials and the above-mentioned other raw materials ready for immediate use in the subsequent steps. Here, the "raw material for processed food for flour other than melinjo powder" refers to the raw material for processed food for processed wheat flour from which the above-mentioned melinjo powder has been removed.

  The said process (b) is a process of manufacturing the dough for flour processed foods from the said raw material for flour processed foods, and shape | molding the obtained dough. Here, the term "forming the dough" not only means forming the dough into any shape, but also making the dough of the fluid a mold (a mold made of any material such as a paper mold as well as a baking mold) Including including). For example, when producing a sponge cake, fluid sponge cake dough can be poured into a mold. The term "spreading and baking the dough on a heating plate" refers to pouring the dough of the fluid into a heating plate or other heating device and baking it to solidify the fluid dough. For example, in the case of producing a hot cake or grilled dough, a fluid dough can be spread on a baking sheet and baked.

  The melinjo powder can be blended into the raw materials and dough at any time before the completion of this step in step (b). Preferably, melinjo powder can be added to the dough during the preparation of the dough in this step (b), or it can be added to the raw material prior to the preparation of the dough. For example, if the processed flour is bread, this step mixes most of the flour raw material with water, baker's yeast, etc. to make a mixture called "middle class" and ferments this middle class The remaining flour ingredients, salt, fats and oils, dairy products, eggs, and other ingredients are added and mixed again to produce a dough, which is then shaped. In this case, the melinjo powder can be added to one or more of the flour raw materials before production of "medium-sized", "medium-sized" itself, the dough and the dough being formed. When the amount of melinjo powder added is small, it may be blended with the dough by using it as flour for dividing and shaping the dough. Also, for example, in the case of noodles, this step (b) dissolves salt, water and the like in water to prepare "kneaded water", and then mixes flour material and "kneaded water" to make a dough It consists of manufacturing and then noodle band formation and rolling. In this case, the melinjo powder can be added to one or more of the "dough water", the cereal flour raw material and the dough being formed of the noodle band. Alternatively, in step (b), the raw material for processed wheat flour containing melinjo powder is mixed at one time, or the melinjo and the flour raw material are mixed first, and then this mixture and the other raw materials are mixed or The dough may be manufactured by mixing with other raw materials and then mixing with melinjo powder, and the dough may be shaped.

  In step (b), the content of melinjo powder in processed flour is 2 to 40% by mass, preferably 10 to 20% by mass, based on the total mass of the flour raw material and the melinjo powder. Preferably, it is blended in an amount of 10 to 15% by mass. Melinjo powder may be added at once at any time in step (b), or may be added in portions.

  Another aspect of the present invention is a composition for processed flour, comprising flour material and melinjo powder, wherein the composition is 2-40% by mass based on the total weight of the flour material and the melinjo powder. Preferably, it contains 10 to 20% by mass, more preferably 10 to 15% by mass of melinjo powder and 60 to 98% by mass of flour raw material, and the melinjo powder has an average particle size of 40 μm or less, preferably calculated by arithmetic mean. Is less than 30 μm, and the proportion of Melinjo powder having a particle size of 35 μm or less has a particle size distribution of 60% by mass or more based on the total mass of the Melinjo powder, and the flour material is the flour material It relates to a composition comprising 50 to 100% by weight, preferably 70 to 100% by weight, of flour, based on the total weight.

  The ratio of the total of flour raw materials and melinjo powder in the composition for processed wheat flour is 20 to 100% by mass, preferably 30 to 100% by mass, more preferably 40 to 100% by mass, still more preferably 50 to 100% %, More preferably 70 to 100% by mass, and still more preferably 80 to 100% by mass.

  The composition of the present invention may comprise one or more of the above-mentioned other ingredients so that the processed flour product can be used at any point in the manufacturing process. For example, the composition of the present invention can contain sugars and the like as other materials in addition to flour material and Melinjo powder. Such compositions are generally referred to as "pre-mix" or "mixed powder". Where the composition according to the invention is a premix or a mixed flour, the composition according to the invention generally comprises from 20 to 98% by weight of the mixture of flour material and Melinjo powder, based on the total weight of the composition. % As other raw materials, for example, 0 to 30% by mass of sugars such as sugar, 1 to 2% by mass of baker's yeast, 0 to 5% by mass of sodium chloride, 0 to 10% by mass of gluten, 0 to 10% of dried egg white 3% by mass, 1 to 20% by mass of skimmed milk powder, 1 to 10% by mass of an expanding agent, 0 to 2% by mass of calcined calcium, and 0.1 to 2% by mass of brine can be included. For example, if the processed wheat flour is bread, this premix is generally a mixture of flour material and melinjo powder, based on the total weight of the bread, typically 20 to 98% by weight sugars such as sugar The auxiliary materials such as 0 to 5% by mass, 1 to 20% by mass of skimmed milk powder, 1 to 2% by mass of baker's yeast, 1 to 2% by mass of sodium chloride and the like can be included. Moreover, when processed wheat flour processed food is confectionery, a mixture of flour material and melinjo powder is generally 20 to 50% by mass, sugar such as sugar is 10 to 30% by mass, and salt is 0 to 2% by mass, Auxiliary materials such as 1 to 20% by mass of skimmed milk powder and 1 to 10% by mass of an expanding agent can be included. When processed wheat flour is noodles, the mixture of flour material and melinjo powder is 75 to 98% by mass, salt is 2 to 5% by mass, gluten is 0 to 10% by mass, and dried egg white is 0 to 3% %, Calcined calcium 0 to 2% by mass, brine 0.1 to 2% by mass, etc.

  Furthermore, the composition of the present invention can contain water, milk, eggs and the like in addition to the material that constitutes such "premix" or "mix powder". Such compositions are in the form of so-called "dough". When the composition of the present invention is "dough", the composition of the present invention generally comprises 20 to 65% by mass of a mixture of flour material and melinjo powder, 0 to 50% by mass of sugars such as sugar, water 0-40 mass%, 0-40 mass% of dairy products, 0-50 mass% of eggs can be included. For example, if the flour processed food to be produced is bread or confectionery, the composition of the present invention generally comprises 20 to 65% by weight of a mixture of flour material and melinjo powder, based on its total weight, sugar Etc. 0 to 50% by mass, 0 to 40% by mass of water, 0 to 40% by mass of dairy products, 0 to 50% by mass of eggs, 0 to 3% by mass of baker's yeast, 0 to 1 of yeast food Mass%, 0-1 mass% of a foaming agent, and 0-50 mass% of edible oil and fat can be included.

  The proportion of the total of such other raw materials should not exceed 80% by weight with respect to the total weight of the composition of the present invention. If it exceeds 80% by mass, the proportions of the flour raw material and the melinjo powder in the processed flour-processed food are reduced, and the effect of the present invention can not be obtained.

  Alternatively, the composition of the present invention may be a molded product obtained by molding a "dough".

  The compositions of the present invention can be manufactured according to standard methods known in the art. For example, the composition of the present invention mixes flour and optionally flour other than flour with a standard mixer (e.g. KSM5WH: FM Inc.) for 3 to 10 minutes at room temperature, and mixes this flour mixture with the above-mentioned melinjo powder. And it can manufacture by adding predetermined amount of "other raw materials" suitably, and making it mix at room temperature for 3 to 10 minutes.

  Hereinafter, the present invention will be described in more detail by way of merely illustrative examples, but the present invention is not limited to these examples.

Production Example 1: Production of Melinjo powder having an average particle diameter of 30 μm or less The dry product of Melinjo seeds was crushed by a pneumatic crusher (YTK-5222: Toyo Seisakusho Co., Ltd.). Grinding conditions were a rotor rotation speed of 2600 rpm and an air volume of 60 m ³ / min, using a square-shaped 12-bladed rotor. 100 mg of the obtained Merinjo powder was dispersed in 10 ml of 2-propanol (special grade: Wako Pure Chemical Industries, Ltd.), and the particle size distribution of the Merinjo powder was measured using a particle size distribution analyzer (LS 13 320: BECKMAN COULTER). The laser diffraction scattering method (JIS standard 8825-1) was used for the particle size distribution measurement. The average particle diameter of the Merinjo powder calculated by arithmetic mean was 26 μm, and the ratio of the Merinjo powder having a particle diameter of 35 μm or less to the total mass of the Merinjo powder was 75 mass% or more.

Production Example 2: Production of Melinjo powder having an average particle diameter of 40 μm or less The dry product of Melinjo seeds was pulverized by an ultracentrifuge pulverizer (ZM-200: Lecce Co., Ltd.). The grinding conditions were a rotor rotational speed of 10000 rpm, and a mesh of screen 0.25 mm was attached. 100 mg of the obtained Merinjo powder was dispersed in 10 ml of 2-propanol (special grade: Wako Pure Chemical Industries, Ltd.), and the particle size distribution was measured by a wet method using a particle size distribution analyzer (LS 13 320: BECKMAN COULTER). The laser diffraction scattering method (JIS standard 8825-1) was used for the particle size distribution measurement. The average particle diameter of the Merinjo powder calculated by arithmetic mean was 35 μm, and the ratio of the Merinjo powder having a particle diameter of 35 μm or less to the total mass of the Merinjo powder was 67 mass% or more.

Production Example 3: Production of Melinjo powder having an average particle diameter of 40 μm or more The dried product of Melinjo seeds was pulverized by an ultracentrifuge pulverizer (ZM-200: Lecce Co., Ltd.). Grinding conditions were set to a rotor rotational speed of 16000 rpm, and a mesh of 0.5 mm screen was attached. 100 mg of the obtained Merinjo powder was dispersed in 10 ml of 2-propanol (special grade: Wako Pure Chemical Industries, Ltd.), and the particle size distribution was measured by a wet method using a particle size distribution analyzer (LS 13 320: BECKMAN COULTER). The laser diffraction scattering method (JIS standard 8825-1) was used for the particle size distribution measurement. The average particle diameter of the Merinjo powder calculated by arithmetic mean was 52 μm, and the ratio of the Merinjo powder having a particle diameter of 35 μm or less to the total mass of the Merinjo powder was 51% by mass or more.

Evaluation Method In the following Examples, Comparative Examples, and Reference Examples, secondary processing suitability, texture, and taste were evaluated by tasting by 10 panelists trained in the manufactured wheat flour processed food. Specifically, using as a control a prototype not containing melinjo powder, the evaluation items shown in the respective examples, comparative examples and reference examples are scored according to the evaluation criteria shown in the following examples, comparative examples and reference examples. , A total of 10 people rated it. The prototype was evaluated for the secondary processing suitability.

Examples 1 to 12, Comparative Examples 1 to 7 and Reference Examples 1 to 5
Manufacture of bread Flour (Flower-like Tora: Chiba Flour Milling Co., Ltd.) and melinjo powder obtained in Production Example 1, 2 or 3 and / or flour other than wheat flour (hereinafter referred to as "other flour"). Each composition was mixed for 5 minutes at room temperature with a mixer (KSM5WH: FM I) in the compounding amounts shown in Table 1 below, respectively. As other flours, rice flour (mai wheat rice flour PM: Chiba Shoko Co., Ltd.), barley flour (Ishibashi Kogyo Co., Ltd.), yellow flour (Tomizawa Shoten Co., Ltd.), starch (Matsutani Sakura (registered trademark): Matsutani Kogyo Co., Ltd.) used. Upper white sugar (Mitsui Sugar Co., Ltd.) 6.8 parts by mass, skim milk (Tomizawa Shoten Co., Ltd.) 2.4 parts by mass, salt 2 parts by mass, fresh yeast (Oriental fresh yeast: Oriental yeast) relative to 100 parts by mass of this composition Add 3 parts by mass of Industrial Co., Ltd. and 70 parts by mass of water and mix for 2 minutes at low speed and 2 minutes at high speed with a universal mixing stirrer (5DM: Dalton Co., Ltd.). 4 parts by mass was added, and the mixture was further mixed for 1 minute at low speed and 2 minutes at high speed to obtain bread dough. The kneading temperature was 28 ° C. The resulting dough is fermented for 80 minutes under conditions of temperature 28 ° C. and humidity 80%, then punched, fermented for a further 40 minutes, divided into 400 g, molded into a round shape, and 20 minutes bench time , Passed four times through a mulder (desktop molder: national), rolled into a roll, and put into a mold. After placing in a constant temperature and humidity control chamber (DH-6424: Kyoritsu Plant Industry Co., Ltd.) and fermenting to 1.5 cm above the mold under conditions of temperature 28 ° C. and humidity 80%, a reel oven (Fujisawa Manufacturing Co., Ltd.) Baking was carried out at 210 ° C. for 25 minutes. After baking, it was taken out of the kettle, shocked, put out of the mold, placed on a net, cooled for 1.5 hours, stored at full weight, and evaluated the next day. In addition, below, "Example 5" and "Example 11" are made into a reference example.

Table 1. Blending ratio of cereal raw material and melinjo powder in bread trial production

  The breads produced in Examples 1 to 12 and Comparative Examples 1 to 7 and Reference Examples 1 to 4 were evaluated by the above evaluation method based on the following evaluation items and evaluation criteria. The evaluation was performed the day after bread making.

Evaluation Items -Taste and Aroma: Sweetness of wheat, complexity of taste of wheat, persistence of taste of wheat, and smell of wheat were evaluated on the basis of no melinjo powder (Comparative Example 1).
-Texture: The degree of moist feeling and sores were evaluated on the basis of melinjo powder unblended (Comparative Example 1).
-Appearance: The state of an internal phase and product volume were evaluated on the basis of melinjo powder non-blending (comparative example 1).
Secondary processing suitability: The dough condition until dough formation, division and molding was confirmed, and the extensibility and stickiness of the dough were evaluated on the basis of a melinjo flour-free bread (Comparative Example 1).

Evaluation criteria Wheat sweetness 2 points: Sweetness of wheat is strongly felt 1 point: Sweetness of wheat is felt 0 point: Sweetness of wheat is not felt Complexity of taste of wheat 2 points: Taste that can not be perceived as a basic pentan Complexity is felt strongly 1 point: The complexity of taste that can not be perceived as the basic goji is felt 0 point: complexity of taste that can not be perceived as the basic goji is not felt After taste of wheat 2 points: sweetness of the wheat, basic The complexity of the taste other than Gomi is long lasting 1 point: The sweetness of wheat, the complexity of the taste other than Gomi is not going to last long.
0 point: Sweetness of wheat, complexity of taste other than basic five tastes is not felt Wheat smell 2 point: Smell of wheat is felt very strongly 1 point: Smell of wheat is felt 0 point: Smell of wheat is felt Soft feeling 2 points: The texture is very soft 1 point: There is a soft feeling of texture 0 points: The soft feeling of texture is inferior 2 points of mouth 2 points: The mouth is very good 1 Points: Good bite 0 point: Very bad bite Smooth 2 points: no roughness, very smooth texture 1 point: rough, but maintains smooth texture Yes: 0: rough, very poor in texture smoothness Internal phase 2: internal phase film very thin, good setting 1 point: internal phase film slightly thin, soot Slightly inferior 0 point: Thick internal phase film, very poor standing Product volume 2 points: volume 1 point: slightly inferior in volume 0 point: inferior in volume Fabric extensibility 2 points: fabric extensibility good 1 point: fabric extensibility slightly inferior 0 point: fabric extensibility very Poor, making bread difficult Sticky dough 2 points: no stickiness 1 point: dough is slightly sticky 0 point: dough is sticky, bread is difficult to make

表２−２．パンの評価結果

The evaluation results are shown in Tables 2-1 and 2-2 below.
Table 2-1. Evaluation result of bread

Table 2-2. Evaluation result of bread

As can be seen from the results shown in Table 2-1, breads containing 2 to 40% by mass of the melinjo powders produced in Production Examples 1 and 2 (see Examples 1 to 12) have the sweetness of wheat, the taste of wheat The sweetness of wheat, the complexity of the taste of wheat, as compared with bread (see comparative example 1) with a score of 16 or higher and with respect to the complexity of wheat taste, the finish of wheat taste and the smell of wheat The taste of wheat and the smell of wheat increased, and it was possible to obtain the taste and thickness of the smell.
On the other hand, when the blending amount of melinjo powder is less than 2% (comparative examples 1 and 2), the obtained bread has the sweetness of wheat, the complexity of the taste of wheat, the finish of the taste of wheat, and the smell of wheat. It is scarce and the bread-like "taste and aroma thickness" of Examples 1 to 12 can not be obtained.

A detailed examination of Table 2-1 shows that when the content of the melinjo powder produced in Production Examples 1 and 2 exceeds 2% by mass, sweetness of wheat, complexity of taste of wheat, after taste of wheat, and smell of wheat Although both tend to increase, it can be seen that the sweetness of wheat and the smell of wheat tend to slightly decrease when the content is 20% by mass to 40% by mass. Therefore, from Table 2-1, it can be seen that the optimum Melinjo powder content is 10 to 15% by mass.
Furthermore, even if rice flour is contained in addition to wheat flour from Example 6, the sweetness of wheat in the obtained bread, the complexity of the taste of wheat, the afterglow of the taste of wheat and the smell of wheat increase, and the taste and smell It can be seen that the thickness can be obtained. On the other hand, the breads of Reference Examples 1 to 4 which contain rice flour etc. but not melinjo powder in addition to wheat flour have the sweetness of wheat, the complexity of the taste of wheat, the finish of the taste of wheat and the addition of rice flour etc. It can be seen that the evaluation point of the aroma of wheat is significantly lowered, and the taste of these wheats is deteriorated even when compared with the bread of Comparative Example 1. From this also, it can be seen that the present invention has the effect of significantly improving the taste of processed flour products.
In addition, according to Reference Example 5, when the content of wheat flour in the composition was outside the range of the present invention, bread formation was difficult, and bread could not be produced.

  Further, from Table 2-1, the bread containing the melinjo powder of Production Example 3 whose average particle diameter and particle size distribution value are out of the range of the present invention is compared with the bread containing the Merinjo powder of Production Examples 1 and 2; It can be seen that it is slightly inferior to the sweetness of wheat, the complexity of the taste of wheat, the lingering taste of wheat and the smell of wheat.

From Table 2-2, breads containing melinjo powder produced in Production Examples 1 and 2 (Examples 1 to 12) had good texture similar to that of ordinary bread not containing melinjo powder (Comparative Example 1). It can be seen that the appearance and secondary processing suitability can be obtained. However, when the content of the melinjo powder exceeds 40% by mass (45% by mass: Comparative Example 3), the softness of the obtained bread, the texture of the mouth and the product volume deteriorate (Comparative Example 3).
On the other hand, the bread containing the melinjo powder of Production Example 3 whose average particle diameter and particle size distribution value are out of the range of the present invention has a soft feeling and product volume as the content of the melinjo powder increases as compared with the bread of the present invention. (Comparative Examples 5 to 7) and the secondary processing suitability is also poor (Comparative Examples 4 to 7).

  From the above results, the breads of Examples 1 to 12 have the taste and aroma thickness produced by increasing the sweetness of wheat, the complexity of the taste of wheat, the aftertone of wheat taste and the aroma of wheat, and It can be said that the remarkable effect of not impairing the feeling and the appearance and affecting the secondary processing suitability is achieved.

Examples 13-23, Comparative Examples 8-14 and Reference Examples 6-10
Sponge cake preparation In these examples, a sponge cake of western confectionery was produced as a confectionery. Mixer (KSM5WH: stock, in the amounts shown in Table 3 below: wheat flour (Flower image special plum: Chiba Flour Co., Ltd.) and Melinjo powder and / or other flour obtained in Production Example 1, 2 or 3 Each composition was obtained by mixing for 5 minutes at room temperature according to the company FM I). As other flours, rice flour (mai wheat rice flour PM: Chiba Shoko Co., Ltd.), barley flour (Ishibashi Kogyo Co., Ltd.), yellow flour (Tomizawa Shoten Co., Ltd.), starch (Matsutani Sakura (registered trademark): Matsutani Kogyo Co., Ltd.) used. 100 parts by mass of eggs and 100 parts by mass of super-white sugar (Mitsui Sugar Co., Ltd.) were stirred at a high speed for 5 minutes with a mixer (KTM-10: Kanto Mixing Industry Co., Ltd.). Then, 40 parts by weight of water was added while stirring at low speed for 1 minute. To this was added 100 parts by weight of the above composition over 30 seconds at low speed, and stirred for 1 minute at low speed and 10 seconds at high speed. The specific gravity of the batter at this time was 0.28. In a mold, 340 g of the dough was poured and baked at 180 ° C. for 30 minutes in an oven (EPB 21-3: Fujisawa Manufacturing Co., Ltd.). After baking, it was taken out of the kettle, shocked, put out of the mold, placed on a net, cooled for 1.5 hours, stored at full weight, and evaluated the next day. In addition, below, "Example 17" and "Example 23" are made into a reference example.

Table 3. Compounding ratio of grain raw material and Melinjo powder in sponge cake trial manufacture

  The cake manufactured in Examples 13-23, Comparative Examples 8-14, and Reference Examples 6-10 was evaluated by the above evaluation method based on the following evaluation items and evaluation criteria. The evaluation was performed the day after the cake production.

Evaluation Items -Taste and Aroma: Sweetness of wheat, complexity of taste of wheat, finish of taste of wheat, and smell of wheat were evaluated on the basis of melinjo flour unblended mixture (Comparative Example 8).
-Texture: The degree of moist feeling and sores were evaluated on the basis of melinjo powder unblended (Comparative Example 8).
Appearance: The product shape (presence or absence of sink), the color tone of baking, and the state of air bubbles in the internal phase were evaluated on the basis of Melinjo powder unblended (Comparative Example 8).

Evaluation criteria Wheat sweetness 2 points: Sweetness of wheat is strongly felt 1 point: Sweetness of wheat is felt 0 point: Sweetness of wheat is not felt Complexity of taste of wheat 2 points: Taste that can not be perceived as a basic pentan Complexity is felt strongly 1 point: The complexity of taste that can not be perceived as the basic goji is felt 0 point: complexity of taste that can not be perceived as the basic goji is not felt After taste of wheat 2 points: sweetness of the wheat, basic The complexity of the taste other than Gomi is long lasting 1 point: The sweetness of wheat, the complexity of the taste other than Gomi is not going to last long.
0 point: Sweetness of wheat, complexity of taste other than basic five tastes is not felt Wheat smell 2 point: Smell of wheat is felt very strongly 1 point: Smell of wheat is felt 0 point: Smell of wheat is felt Not felt moist 2 points: moist feeling stands out 1 point: moist feeling 0 points: no moist feeling 2 points out: 2 out of mouth is very good 1 point: out back is good 0 point: very poor mouth smoothness 2 points: no roughness, very smooth texture 1 point: rough, but maintaining smooth texture 0 point: rough Yes, very lacking in texture smoothness 2 points: no sink 1 point: slightly sink 0 point: sink is burnt 2 points: moderate burn color 1 point: slightly browned Out 0 point: too dark brown Internal phase 2 point: fine eyes 1 point is one: eye becomes nonuniform, it is clogged slightly.
0 point: Uneven and clogged eyes

表４−２．スポンジケーキの評価結果

The evaluation results are shown in Tables 4-1 and 4-2 below.
Table 4-1. Evaluation result of sponge cake

Table 4-2. Evaluation result of sponge cake

As can be seen from the results shown in Table 4-1, a sponge cake (see Examples 13 to 23) containing 2 to 40% by mass of the melinjo powder produced in Production Examples 1 and 2 is sweet of wheat, of wheat The complexity of the taste, the sweetness of wheat, the complex of the taste of wheat as compared to a sponge cake (see Comparative Example 8) having a score of 16 or more and no evaluation of wheat taste afterglow and smell of wheat The taste of wheat and the smell of wheat increased, and it was possible to obtain the taste and thickness of the smell.
On the other hand, when the blending amount of melinjo powder is less than 2% (Comparative Examples 8 and 9), the obtained cake has the sweetness of wheat, the complexity of the taste of wheat, the finish of the taste of wheat, and the smell of wheat. It is scarce and "taste and aroma thickness" like the sponge cakes of Examples 13-23 can not be obtained.

Further, as in the case of the above bread, when the content of the melinjo powder produced in Production Examples 1 and 2 exceeds 2% by mass, the sweetness of wheat, the complexity of the taste of wheat, the finish of the taste of wheat and the smell of wheat Although both tend to increase, it can be seen that the sweetness of wheat and the smell of wheat tend to slightly decrease when the content is 20% by mass to 40% by mass. Therefore, from Table 4-1, it can be seen that the optimum Melinjo powder content is 10 to 15% by mass.
Furthermore, from Example 18, even if it contains rice flour in addition to wheat flour, the sweetness of wheat of the sponge cake obtained, the complexity of the taste of wheat, the afterglow of the taste of wheat and the smell of wheat increase, and the taste and smell are It can be seen that the thickness of can be obtained. On the other hand, the sponge cakes of Reference Examples 6 to 9 which contain rice flour etc. in addition to wheat flour but do not contain melinjo powder have the sweetness of wheat, the complexity of the taste of wheat, the residual taste of wheat and the smell of wheat. Extremely poor. Also from this, it can be seen that the processed flour product containing the melinjo powder of the present invention has a remarkable effect of significantly improving the taste.
Also, from Reference Example 10, it is considered that the sweetness of wheat and the taste of wheat of the sponge cake obtained, even if the melinjo powder of the present invention is contained, if the content of wheat flour in the composition is outside the range of the present invention. In addition to the complexity of wheat, the finish of the taste of wheat and the smell of wheat are remarkably inferior, the flavor of yellow powder is too strong, and it can be seen that there is a marked difference from the effects of the present invention.

  In addition, as shown in Table 4-1, a sponge cake containing the melinjo powder of Production Example 3 whose average particle diameter and particle size distribution value are out of the range of the present invention is compared with a sponge cake containing the Merinjo powder of Production Examples 1 and 2. It can be seen that when the melinjo powder content is low (Comparative Example 11), it is inferior to the sweetness of wheat, the finish of the taste of wheat, and the smell of wheat.

From Table 4-2, the cake (Examples 13 to 23) containing the melinjo powder produced in Production Examples 1 and 2 has a good food equivalent to a normal sponge cake (comparative example 8) containing no melinjo powder. It can be seen that the feeling, appearance and secondary processing suitability are obtained. However, if the melinjo content exceeds 40% by mass (45% by mass: comparative example 10), the mouthfeel of the obtained cake is deteriorated.
On the other hand, the sponge cake containing the Melinjo powder of Production Example 3 whose average particle diameter and particle size distribution value are out of the range of the present invention is smoother as the content of the Melinjo powder is higher as compared with the sponge cake of the present invention. It turns out that it becomes scarce (comparative examples 11-14).

  From the above results, the cakes of Examples 13 to 23 can obtain the taste and aroma thickness by increasing the sweetness of wheat, the complexity of the taste of wheat, the residual taste of wheat and the smell of wheat, It can be said that the remarkable effect is obtained that the texture and the appearance are not impaired and the secondary processing suitability is not affected.

Examples 24 to 34, Comparative Examples 15 to 21 and Reference Examples 16 to 20
Cookie Preparation In these examples, cookies, which are snack foods, were produced as confectionery. Mixer (KSM5WH: stock, in the amounts shown in Table 5 below: wheat flour (Flower image special plum: Chiba Flour Co., Ltd.) and the melinjo powder and / or other flour obtained in Production Example 1, 2 or 3 Each composition was obtained by mixing for 5 minutes at room temperature according to the company FM I). As other cereal flours, rice flour (mai wheat rice flour PM: Chiba Shoko Co., Ltd.), barley flour (Ishibashi Kogyo Co., Ltd.), yellow flour (Tomizawa Shoten Co., Ltd.), starch (HS 425: Chiba Shouka Co., Ltd.) were used. Blend 44 parts by mass of butter (Snow Mark Hokkaido butter (registered trademark): Snow mark Meg Milk Co., Ltd.) with a mixer (KSM5WH: FM I), add 34 parts by mass of white sugar (Mitsui Sugar Co., Ltd.) and 24 parts by mass of eggs After mixing and mixing, 100 parts by mass of the above composition is added and mixed, and the resulting dough is stretched to a thickness of 3 mm, taken out in a 5 cm round shape, and at 180 ° C. in an oven (EPB 21-3: Fujisawa Manufacturing Co., Ltd.) Baking for 10 minutes. After baking, it was taken out of the kettle, taken out of the mold, placed on a net, cooled for 1.5 hours, stored at full weight, and evaluated the next day. In addition, below, "Example 28" and "Example 34" are made into a reference example.

Table 5. Compounding ratio of grain raw material and melinjo powder in cookie trial manufacture

  The cookies manufactured in Examples 24-34, Comparative Examples 15-21, and Reference Examples 16-20 were evaluated based on the following evaluation items and evaluation criteria by the above evaluation method. Evaluation went the day after the cookie production

Evaluation Items -Taste and Aroma: Sweetness of wheat, complexity of taste of wheat, finish of taste of wheat, and smell of wheat were evaluated on the basis of a composition not containing melinjo flour (Comparative Example 15).
-Texture: A savory taste, a feeling of collapse, a garnish were evaluated on the basis of no melinjo powder (Comparative Example 15).
-Appearance: The color tone of the grilled color was evaluated on the basis of melinjo powder unblended (comparative example 15).

Evaluation criteria Wheat sweetness 2 points: Sweetness of wheat is strongly felt 1 point: Sweetness of wheat is felt 0 point: Sweetness of wheat is not felt Complexity of taste of wheat 2 points: Taste that can not be perceived as a basic pentan Complexity is felt strongly 1 point: The complexity of taste that can not be perceived as the basic goji is felt 0 point: complexity of taste that can not be perceived as the basic goji is not felt After taste of wheat 2 points: sweetness of the wheat, basic The complexity of the taste other than Gomi is long lasting 1 point: The sweetness of wheat, the complexity of the taste other than Gomi is not going to last long.
0 point: Sweetness of wheat, complexity of taste other than basic five tastes is not felt Wheat smell 2 point: Smell of wheat is felt very strongly 1 point: Smell of wheat is felt 0 point: Smell of wheat is felt I can not feel Saku 2 points: crispy sense stands out 1 point: crispy texture 0 point: very lacking in crispy texture 2 senses of collapse: 2 points: a sense of collapse stands out 1 point: There is a sense of collapse 0 point: no sense of collapse Mouthpiece 2 point: very good mouth pitch 1 point: good mouth fit 0 point: very poor mouth set Smooth 2 points: no roughness Not, texture is very smooth 1 point: has roughness, but maintains the smoothness of texture 0 point: has roughness, is very lacking in smoothness of texture Texture 2 points: moderate Naked 1 point: slightly darker baked 0 point: baked Too dark

表６−２．クッキーの評価

The evaluation results are shown in Tables 6-1 and 6-2 below.
Table 6-1. Cookie evaluation

Table 6-2. Cookie evaluation

As can be seen from the results shown in Table 6-1, cookies containing 2 to 40% by mass of the melinjo powders produced in Production Examples 1 and 2 (see Examples 24 to 34) have the sweetness of wheat, the taste of wheat Sweetness of wheat, complexity of taste of wheat, compared with cookies (see comparative example 15) which have a score of 16 or more and do not contain melinjo powder, complexity of wheat, aftertone of wheat taste and smell of wheat The taste of wheat and the smell of wheat increased, and it was possible to obtain the taste and thickness of the smell.
On the other hand, when the content of the melinjo powder is less than 2% (Comparative Examples 15 and 16), the obtained cookies have the sweetness of wheat, the complexity of the taste of wheat, the finish of the taste of wheat, and the smell of wheat. Poor, "taste and aroma thickness" like the cookies of Examples 24-34 can not be obtained.

Further, as in the case of the above bread and sponge cake, when the content of the melinjo powder produced in Production Examples 1 and 2 exceeds 2% by mass, the sweetness of wheat, the complexity of the taste of wheat, the finish of the taste of wheat and It can be seen that although the aroma of wheat tends to increase, the sweetness of wheat and the aroma of wheat tend to decrease slightly when the content is 20% by mass to 40% by mass. Therefore, it can be seen from Table 6-1 that the optimum Melinjo powder content is 10 to 15% by mass.
Furthermore, from Example 29, even if it contains rice flour in addition to wheat flour, the sweetness of the obtained wheat of the cookie, complexity of the taste of the wheat, the afterglow of the taste of the wheat and the smell of the wheat increase, and the taste and smell It can be seen that the thickness can be obtained. On the other hand, the cookies of Reference Examples 16 to 19 which contain rice flour in addition to wheat flour but not melinjo powder are extremely poor in the sweetness of wheat, the complexity of the taste of wheat, the residual taste of wheat and the smell of wheat. . This also shows that the cookie containing the melinjo powder of the present invention has a remarkable effect of significantly improving the taste.
Also, from Reference Example 20, it is considered that the sweetness of the wheat of the cookie obtained and the taste of the wheat are obtained even if the melinjo powder of the present invention is contained if the content of wheat flour in the composition is outside the scope of the present invention. It can be understood that the complexity, the residual taste of wheat and the smell of wheat are remarkably inferior, and the flavor of yellow powder is too strong, and there is a marked difference from the effect of the present invention.

  Further, from Table 6-1, the cookie containing the Merinjo powder of Production Example 3 whose average particle diameter and particle size distribution value are out of the range of the present invention is compared with the cookie containing the Merinjo powder of Production Example 1 and 2; It is understood that the sweetness of wheat and the smell of wheat are inferior when the content of melinjo powder is small (Comparative Example 18).

From Table 6-2, cookies (Examples 24 to 34) containing the melinjo powder produced in Production Examples 1 and 2 had a good texture similar to that of a normal cookie (comparative example 15) containing no melinjo powder. It can be seen that the appearance and secondary processing suitability can be obtained. However, when the melinjo content exceeds 40% by mass (45% by mass: Comparative Example 17), the texture and smoothness of the obtained cookie are deteriorated.
On the other hand, it is understood that the cookies containing the melinjo powder of Production Example 3 whose average particle diameter and particle size distribution value are out of the range of the present invention become less smooth as the content of the melinjo powder becomes higher (Comparative Examples 18 to 21). ).

  From the above results, it is possible to obtain the taste and the thickness of the cookies by increasing the sweetness of wheat, the complexity of the taste of wheat, the finish of the taste of wheat, and the aroma of wheat, from the above results. It can be said that the remarkable effect is obtained that the texture and the appearance are not impaired and the secondary processing suitability is not affected.

Examples 35-45, Comparative Examples 22-28 and Reference Examples 21-25
Production of Udon In these examples, udon was produced as noodles. Mixer (MS-1) of wheat flour (Hanajo Fuyo: Chiba Flour Milling Co., Ltd.) and the melinjo powder and / or other flour obtained in Production Example 1, 2 or 3 respectively as shown in Table 5 below Each composition was obtained by mixing for 5 minutes at room temperature by Tokyo Noodle Machine Co., Ltd. :). As other flours, rice flour (mai wheat rice flour PM: Chiba Shoko Co., Ltd.), barley flour (Ishibashi Kogyo Co., Ltd.), yellow flour (Tomizawa Shoten Co., Ltd.), starch (Matsutani Sakura (registered trademark): Matsutani Kogyo Co., Ltd.) used. 34 parts by mass of water containing 1 part by mass of common salt to 100 parts by mass of this composition, and the dough obtained by mixing with the above mixer is a noodle band with a roll machine (CW-6-100: Tokyo Noodles Co., Ltd.) The mixture was molded and composited, and after the ripening step, rolling was performed, and cut into 3 mm noodle strings with a cutting roll machine (CW-4-100: Tokyo Noodle Machine Co., Ltd.) to obtain udon. In addition, below, "Example 39" and "Example 45" are used as a reference example.

Table 7. Blending ratio of grain raw material and Melinjo powder in udon trial manufacture

  The udon manufactured in Examples 35-45, Comparative Examples 22-28, and Reference Examples 21-25 was evaluated based on the following evaluation items and evaluation criteria by the above evaluation method. Evaluation went to the next day of udon production

Evaluation Items -Taste and Aroma: Sweetness of wheat, aroma of wheat, depth of taste of wheat, and finish of taste of wheat were evaluated on the basis of melinjo flour not blended (Comparative Example 22).
-Texture: Smoothness and elasticity were evaluated on the basis of no Merinjo powder (Comparative Example 22).
Secondary processing suitability: The dough condition at the time of roll noodle making was confirmed, and the extensibility and stickiness of the dough were evaluated on the basis of Melinjo flour not blended (Comparative Example 22).

Evaluation criteria Wheat sweetness 2 points: Sweetness of wheat is strongly felt 1 point: Sweetness of wheat is felt 0 point: Sweetness of wheat is not felt Complexity of taste of wheat 2 points: Taste that can not be perceived as a basic pentan Complexity is felt strongly 1 point: The complexity of taste that can not be perceived as the basic goji is felt 0 point: complexity of taste that can not be perceived as the basic goji is not felt After taste of wheat 2 points: sweetness of the wheat, basic The complexity of the taste other than Gomi is long lasting 1 point: The sweetness of wheat, the complexity of the taste other than Gomi is not going to last long.
0 point: Sweetness of wheat, complexity of taste other than basic five tastes is not felt Wheat smell 2 point: Smell of wheat is felt very strongly 1 point: Smell of wheat is felt 0 point: Smell of wheat is felt Not felt Smooth 2 points: The throat is very smooth 1 point: The throat is smooth 0 points: very slippery through the throat Elasticity 2 points: a very resilient texture 1 point: elastic texture 0 point: texture which is not very elastic extensibility of the dough 2 points: extensibility of the dough is good and the noodle band can not be cut 1 point: the extensibility of the dough is bad , Noodle band is easy to cut 0 point: The extensibility of the dough is bad, the noodle band is cut, and the noodle can not be manufactured.
Sticky dough 2 points: Dough is not sticky and roll is easy to make noodles 1 point: Sticky to dough, hard to make noodles on roll 0: Sticky to make dough, noodles can not be made by roll and noodle band can not be manufactured.

表８−２．うどんの評価

The evaluation results are shown in Tables 8-1 and 8-2 below.
Table 8-1. Udon evaluation

Table 8-2. Udon evaluation

As can be seen from the results shown in Table 8-1, the udon (see Examples 35 to 45) containing 2 to 40% by mass of the melinjo powder produced in Production Examples 1 and 2 is the sweetness of wheat, the taste of wheat The sweetness of wheat, the complexity of the taste of wheat, as compared with sweet potato flour (see Comparative Example 22) which has a score of 16 or more and does not contain melinjo powder; The taste of wheat and the smell of wheat increased, and it was possible to obtain the taste and thickness of the smell.
On the other hand, when the compounding amount of melinjo powder is less than 2% (comparative examples 22 and 23), the obtained udon is considered as sweetness of wheat, complexity of taste of wheat, aftertone of wheat taste, and smell of wheat It is scarce, and "the taste and the thickness of aroma" like the noodles of Examples 35-45 can not be obtained.

Further, as in the case of the above-mentioned bread, sponge cake and cookies, when the content of the melinjo powder produced in Production Examples 1 and 2 exceeds 2% by mass, the sweetness of wheat, the complexity of the taste of wheat, the taste of wheat It can be seen that although the aftertone and the smell of the wheat both tend to increase, the sweetness of the wheat and the smell of the wheat tend to slightly decrease when the content is 20% by mass to 40% by mass. Therefore, from Table 8-1, it can be seen that the optimum Melinjo powder content is 10 to 15% by mass.
Furthermore, even from Example 40, even if it contains rice flour in addition to wheat flour, the sweetness of the wheat of the obtained udon, complexity of the taste of the wheat, the afterglow of the taste of the wheat and the smell of the wheat increase, taste and smell It can be seen that the thickness can be obtained. On the other hand, the udon noodles of Reference Examples 21 to 24 which contain rice flour etc. in addition to wheat flour but do not contain melinjo powder are extremely sensitive to the sweetness of wheat, the complexity of the taste of wheat, the finish of the taste of wheat and the smell of wheat. poor. Also from this, it can be seen that the udon containing the melinjo powder of the present invention has a remarkable effect of significantly improving the taste.
In addition, according to Reference Example 25, when the content of wheat flour in the composition was outside the range of the present invention, the extensibility of the dough was poor, the noodle band was broken, and it was not possible to produce udon.

  In addition, from Table 8-1, the udon containing the Merinjo powder of Production Example 3 whose average particle diameter and particle size distribution value are out of the range of the present invention is compared with the udon containing the Merinjo powder of Production Examples 1 and 2; It can be seen that the sweetness of wheat, the aftertone of the taste of wheat, and the smell of wheat are inferior when the content of melinjo powder is small (Comparative Example 25).

From Table 8-2, the udon containing the melinjo powder produced in Production Examples 1 and 2 (Examples 35 to 45) had a good texture similar to that of a conventional udon (comparative example 22) containing no Merinjo powder. It can be seen that the appearance and secondary processing suitability can be obtained. However, when the melinjo content exceeds 40% by mass (45% by mass: Comparative Example 24), the smoothness and elasticity of the obtained udon are deteriorated, and the secondary processing suitability is also poor.
On the other hand, it can be seen that the udon containing Melinjo powder of Production Example 3 whose average particle diameter and particle size distribution value are out of the range of the present invention becomes poorer in smoothness and elasticity as the content of Melinjo powder increases (Comparative Example 25) ~ 28).

  From the above results, it can be understood that the taste and aroma thickness can be obtained by increasing the sweetness of wheat, the complexity of the taste of wheat, the residual taste of wheat and the smell of wheat, as for the udon of Examples 35 to 45. It can be said that the remarkable effect is obtained that the texture and the appearance are not impaired and the secondary processing suitability is not affected.

Claims (18)

It is a flour processed food containing melinjo powder, and the flour processed food contains 2 to 20 % by mass of melinjo powder based on the total mass of the flour raw material for producing the flour processed food and the melinjo powder. The melinjo powder has an average particle size of 40 μm or less calculated by arithmetic mean, and a proportion of the melinjo powder having a particle size of 35 μm or less is 60% by mass or more based on the total mass of the melinjo powder A processed flour food having a particle size distribution of: 50 to 100% by weight of flour based on the total weight of the flour material.   The processed wheat flour according to claim 1, wherein the average particle size of the melinjo powder is 30 μm or less.   The flour processed food according to claim 1 or 2, wherein the flour processed food contains 10 to 20% by mass of melinjo powder based on the total mass of the flour raw material and the melinjo powder.   The processed wheat flour according to claim 3, wherein the processed wheat flour comprises 10 to 15% by weight of melinjo powder based on the total weight of the flour raw material and the melinjo powder.   The processed wheat flour according to any one of claims 1 to 4, wherein the flour material comprises 70 to 100% by weight of flour based on the total weight of the flour material.   The processed flour according to claim 5, wherein the flour material comprises 100% by weight flour based on the total weight of the flour material.   The wheat flour processing according to any one of claims 1 to 6, wherein a ratio of a total of the flour raw material and the melinjo powder in the flour processed food is 20% by mass or more based on a total mass of the flour processed food. Food. A method for producing a processed flour product, the following steps:
(A) Preparing raw materials for processed wheat flour, wherein the process comprises
(A-1) preparing melinjo powder, and (a-2) preparing raw materials for processed wheat flour other than melinjo powder,
Here, the melinjo powder has an average particle diameter calculated by arithmetic mean of 40 μm or less, and the proportion of the melinjo powder having a particle diameter of 35 μm or less is 60% by mass based on the total mass of the melinjo powder It has the above particle size distribution, and the raw material for processed wheat flour other than the melinjo powder includes flour raw material, and the flour raw material includes 50 to 100% by mass of wheat flour based on the total mass of the flour raw material, (B) manufacturing a dough for the processed wheat flour from the raw material for processing a wheat flour, forming the obtained dough, or spreading the obtained dough on a heating plate and baking it;
Before completion of the step (b), the amount of the melinjo powder is such that the content of the melinjo powder in the processed wheat flour is 2 to 20 % by mass based on the total mass of the flour raw material and the melinjo powder A method characterized in that it is compounded with   The method according to claim 8, wherein the step (a-1) in the step (a) comprises grinding the dry matter of melinjo seeds or umpins to obtain the melinjo powder.   The method according to claim 8 or 9, wherein the melinjo powder is added during or before producing the dough for processed wheat flour in the step (b).   The method according to any one of claims 8 to 10, wherein the content of the melinjo powder is 10 to 20% by mass based on the total mass of the flour raw material and the melinjo powder.   The method according to any one of claims 8 to 11, wherein the content of the melinjo powder is 10 to 15% by mass based on the total mass of the flour raw material and the melinjo powder.   The method according to any of claims 8 to 12, wherein the flour material comprises 70 to 100 wt% flour based on the total weight of the flour material. A composition for processed flour products comprising flour material and melinjo powder, said composition comprising 2 to 20 % by weight of melinjo powder and 80 to 98 weight% based on the total weight of said flour material and said melinjo powder. % Of the flour raw material, the melinjo powder having an average particle diameter of 40 μm or less calculated by arithmetic mean, and a proportion of the melinjo powder having a particle diameter of 35 μm or less based on the total mass of the melinjo powder A composition having a particle size distribution of at least 60% by weight, and wherein the flour material comprises 50 to 100% by weight of flour, based on the total weight of the flour material. The composition according to claim 14, wherein the composition comprises 10 to 20% by weight of melinjo powder and 80 to 90% by weight of flour material based on the total weight of the flour material and the melinjo powder . The composition according to claim 14 or 15, wherein the composition comprises 10 to 15% by weight melinjo powder and 85 to 90% by weight flour material , based on the total weight of the flour material and the melinjo powder .   The composition according to any of claims 14 to 16, wherein the flour material comprises 70 to 100 wt% flour based on the total weight of the flour material.   The composition according to any one of claims 14 to 17, wherein a proportion of a total of the flour raw material and the melinjo powder in the composition is 20% by mass to 100% by mass based on a total mass of the composition. object.