JP6803658B2 - Food composition - Google Patents

Description

The present invention relates to a food composition containing a low-carbohydrate food ingredient.

In recent years, there has been a demand for foods containing low-carbohydrate food ingredients such as resistant starch and indigestible dextrin, reflecting general health consciousness or for people with sugar restrictions such as diabetics. It is increasing.

However, when a large amount of low-carbohydrate food raw materials such as resistant starch and indigestible dextrin are blended, there is a problem that the texture becomes lumpy, the mouth melts and the flavor is poor, and the food cannot be delicious.

In order to solve such a problem, Patent Document 1 below describes a composition for low-sugar baked confectionery, which contains indigestible dextrin as dietary fiber and whey powder or whey protein as a protein-based raw material. Is disclosed.

On the other hand, as a technique for improving the texture of ordinary foods, Patent Document 2 below describes that the crispy texture and melting feeling in the mouth of baked confectionery are improved by adding koji to the baked confectionery. ..

Further, in Patent Document 3 below, the texture of processed wheat flour food is improved by using a quality improver obtained by treating sake lees with autolysis and / or a proteolytic enzyme and heating them. Is described.

JP-A-2015-65539 Japanese Unexamined Patent Publication No. 2002-125777 Japanese Unexamined Patent Publication No. 2011-120575

The above-mentioned Patent Document 1 describes that the texture when whey powder or whey protein is contained as a protein-based raw material can improve the texture when indigestible dextrin is contained as a dietary fiber, but the effect is sufficient. I couldn't say it was.

On the other hand, Patent Document 2 describes that the crispy texture and the melting feeling in the mouth are improved by adding Jiuqu to baked confectionery, but low-sugar foods such as resistant starch and resistant dextrin. No description is given about the effect of using the raw material as the raw material.

Further, in Patent Document 3 below, a quality improver obtained by treating sake lees with autolysis and / or a proteolytic enzyme is used, but low-sugar foods such as indigestible starch and indigestible dextrin are used. No description is given about the effect of using the raw material as the raw material.

Therefore, an object of the present invention is to provide a food composition capable of more effectively improving the texture and flavor of a food using a low-carbohydrate food raw material.

In order to achieve the above object, the present invention prepares a batter dough, and by baking, oiling or steaming the batter dough, in a food composition for producing a food, a low-sugar food raw material and koji are used. To provide a food composition characterized by containing.

In the food composition of the present invention, it is preferable that the low-carbohydrate food raw material is contained in an amount of 20% by mass or more in terms of a dried product.

In addition, it contains 20% by mass or more of the low-carbohydrate food raw material and 0.01 to 10% by mass of the jiuqu in terms of dried matter.

In addition, the low-sugar food raw materials include indigestible dextrin, indigestible dextrin, soybean flour, soymilk powder, okara, bran, cellulose, polydextrose, wheat dietary fiber, soybean dietary fiber, indigestible glucan, agar, It is preferably at least one selected from konjac flour, almond poodle, nut powder, wheat protein, soy protein, pea protein, egg protein and the like.

Further, the low-sugar food material is at least one indigestible dextrin selected from indigestible dextrin, indigestible dextrin, fusuma, cellulose, polydextrose, wheat dietary fiber, soybean dietary fiber, indigestible glucan and the like. It is preferable to contain the raw material and at least one plant protein material selected from soybean flour, soymilk powder, okara, wheat protein, soybean protein, pea protein and the like.

It is preferable that the koji is at least one selected from wheat koji, rice koji, black rice koji, brown rice koji, soba koji, sake koji, soybean koji, sotetsu koji and the like.

Further, it is preferable to further contain 5 to 50% by mass of wheat flour in terms of dry matter.

Furthermore, the food composition of the present invention is a food consisting of one selected from takoyaki, okonomiyaki, sardines, pancakes, donuts, muffins, cupcakes, pound cakes, sponge cakes, shoes, steamed bread and the like. It is preferably used for manufacturing.

According to the present invention, a low-carbohydrate food can be obtained by containing a low-carbohydrate food raw material and jiuqu, and the koji can improve the melting feeling in the mouth and mask the fibrous texture. However, a food having an excellent texture and taste can be obtained.

The food composition of the present invention is characterized by containing a low-carbohydrate food raw material and jiuqu.

The food subject to the present invention is a food produced by baking, oiling or steaming batter dough. Specifically, for example, one selected from okonomiyaki, takoyaki, taiyaki, hot cake, donut, muffin, cupcake, pound cake, sponge cake, shoe, steamed bread and the like can be mentioned.

In the present invention, the low-carbohydrate food raw material means a food raw material having a sugar content of 50% by mass or less. The sugar here means a carbohydrate excluding dietary fiber. Dietary fiber quantification methods include the Proski method (No.985.29, Total Dietary Fiber in Foods, "Official Method of Analysis", AOAC, 15th ed., 1990, P.1105-1106) and the enzyme HPLC method (AOAC2001. 03), etc. are known, and it can be determined by using those methods whether or not the food material satisfies the above range.

Examples of the low-sugar food raw materials include resistant starch, resistant dextrin, soybean flour, soymilk powder, okara, bran, cellulose, polydextrose, wheat dietary fiber, soybean dietary fiber, resistant glucan, agar, and konjac. Powder, almond poodle, nut powder, wheat protein, soybean protein, pea protein, egg protein and the like can be preferably exemplified.

Indigestible starch refers to edible starch that is not easily digested and absorbed. More specifically, it refers to edible starch having a dietary fiber content of 50% by mass or more, more preferably 60% by mass or more, and even more preferably 70% by mass or more by the above-mentioned Proski method.

The resistant starch can be obtained by physically, enzymatically and / or chemically treating the starchy raw material. For example, a method of moist heat-treating a starchy raw material, preferably a high amylose starchy raw material, according to the methods described in JP-A-4-130102 and JP-A-10-313804 can be mentioned. More specifically, both a decompression line and a pressurized steam line are attached, and a container that can be sealed with pressure resistance for both internal pressure and external pressure is used. The starch is put in this container, the pressure is reduced, and then steam is introduced. This is a method of performing wet heat treatment by heating the starch under pressure or repeating this operation for a predetermined time and then cooling the starch. Further, for example, a method of allowing a debranching enzyme to act on a starchy raw material according to the method described in JP-A-8-56690 can be mentioned. More specifically, it is a method in which an aqueous slurry of gelatinized starch is debranched by a debranching enzyme such as pullulanase or isoamylase, and the obtained product is aged.

As the indigestible dextrin, roasted dextrin shown in, for example, Tokuho 3-47832, Tokuho 4-43624, Tokuho 8-2270, etc. is dissolved in water. A product produced by a method in which α-amylase is allowed to act on the dextrin can be preferably adopted.

The starchy raw material used as a raw material for the resistant starch and the resistant dextrin may be any edible raw material, and is not particularly limited. For example, corn starch, potato starch, sweet potato starch, wheat starch, rice starch, sago starch, potato starch, kudzu starch, sardine starch, sago starch and the like can be mentioned. In addition, those improved in breeding methods or genetic engineering methods, such as Uruchi species, Waxy species, and Hyamylose species, may be used. Further, various modified starches may be used. Chemical treatments such as acid treatment, alkali treatment, oxidation treatment, esterification treatment, etherification treatment, phosphorylation treatment, cross-linking treatment, heat treatment, pregelatinization treatment, wet heat treatment, ball mill treatment, pulverization treatment and other physical treatments, enzymes You may use a processing treatment such as a treatment or a starch which has been subjected to two or more kinds of treatments thereof.

Commercially available products can also be used as the resistant starch and the resistant dextrin. For example, "Fiber Jim RW" (trade name, manufactured by Matsutani Chemical Industry Co., Ltd.), "Amylogel HB-450" (trade name, Sanwa Cornstarch Co., Ltd.), "Nisshoku Roadster" (trade name, manufactured by Nihon Shokuhin Kako Co., Ltd.), "Pine Fiber" (trade name, manufactured by Matsutani Chemical Industry Co., Ltd.), etc. can be used.

The soybean flour is not particularly limited as long as it can be used for food. It may be soybean flour obtained by crushing and drying soybeans, or it may be soybean flour obtained by drying and crushing soybeans. It may be soybean flour obtained by using all of soybeans, or it may be soybean flour obtained by removing a part of exodermis or the like. Further, either full-fat soybean flour or non-fat soybean flour can be used. Roasted soybean flour may be used.

Soymilk powder is a dry powder of soymilk and is commercially available from various companies. The soymilk powder may be full-fat soymilk powder or defatted soymilk powder.

Okara is what remains after squeezing soymilk from soybeans in the process of making tofu. Okara may be raw or dried, but dried okara is preferably used in consideration of storage stability and the like.

Fusuma refers to the crushed exodermis of cereals. For example, wheat bran, barley bran, rice bran and the like can be mentioned. In addition, examples of cereal exodermis include soybean and corn exodermis. Roasted bran may be used.

In addition to the above-exemplified indigestible dextrin, indigestible dextrin, soybean flour, soymilk powder, okara and bran, low-sugar food ingredients include cellulose, polydextrose, wheat dietary fiber, soybean dietary fiber, and indigestible dextrin. Sexual glucan, agar, konjac flour, almond poodle, nut powder, wheat protein, soybean protein, pea protein, egg protein and the like can also be preferably exemplified.

In the present invention, at least one difficulty selected from indigestible starch, indigestible dextrin, fusuma, cellulose, polydextrose, wheat dietary fiber, soybean dietary fiber, indigestible dextrin, etc. as a low-sugar food raw material. It is preferable to contain a digestible starch material and at least one plant protein material selected from soybean flour, soymilk powder, okara, wheat protein, soybean protein, pea protein and the like. As described above, by using the resistant starch material and the plant protein material in combination, the effect of maintaining the skeleton of the food while limiting the sugar and improving the appearance can be obtained.

The content of the low-carbohydrate food raw material in the food composition of the present invention is preferably 20% by mass or more, more preferably 40 to 90% by mass in terms of dry matter. If the amount of the low-carbohydrate food raw material is less than 20% by mass, a sufficient sugar-restricting effect cannot be obtained, and if it exceeds 90% by mass, neither the appearance nor the taste and texture tend to be accompanied by the characteristics of the food.

In the present invention, the term "jiuqu" refers to a substance obtained by culturing aspergillus using wheat, rice, buckwheat, soybean, or other grains as raw materials. Specifically, at least one selected from barley jiuqu, rice jiuqu, black rice jiuqu, brown rice jiuqu, soba jiuqu, sake jiuqu, soybean jiuqu, sotetsu jiuqu and the like is preferably used. Jiuqu usually contains enzymes such as amylase, protease and lipase.

As the Jiuqu, barley Jiuqu is particularly preferably used. As the barley jiuqu, it is preferable that the barley jiuqu obtained by culturing aspergillus on a raw material containing peeled wheat grains by the method described in JP-A-2000-300159 by the present applicant is dried and crushed. used.

To explain this method in more detail, first, wheat grains (preferably wheat grains) such as wheat and barley are peeled using a peeling device. The degree of peeling (mass of peeled skin / initial mass of wheat grains) at this time is preferably 3 to 30% by mass. If the degree of peeling is less than 3% by mass, the propagation of aspergillus is not constant, and it becomes difficult to produce uniform barley jiuqu. Moreover, it is not economical to peel 30% by mass or more. The remaining fiber is decomposed by hemicellulase produced by Jiuqu to eliminate the roughness derived from fusuma.

The peeled wheat grains are washed with water several times and then immersed in water as they are to adjust the water content to about 40%. This water content is necessary for the starch in the wheat to be appropriately gelatinized when steamed in a later step. After soaking in water, it is drained and steamed, and then autoclaved to eliminate germs. The autoclave treatment is not intended to be completely sterilized, but to reduce the amount of germs than usual to facilitate the growth of aspergillus.

After the above work, the temperature of the raw material is lowered to around 35 ° C. and the aspergillus is inoculated. Mix well so that the aspergillus is distributed to the raw material, put it in a constant temperature bath and incubate it overnight (about 14 hours), then stir the whole and mix each grain of the raw material as far as possible (cut back). After this work, the cells are cultured again in a constant temperature bath for about 8 hours, and the second stirring work (cutting back) is performed. After that, it is further cultured for about 18 hours to obtain barley jiuqu.

The barley jiuqu thus obtained is dried by, for example, freeze-drying, ventilation-drying, spray-drying, or the like, and further pulverized. The pulverization is preferably carried out until the size is about the size of wheat flour, preferably 5 to 200 mesh. At this point, the aspergillus is still alive, and if water is added to it, it will propagate. Therefore, a heat sterilization process is performed to obtain wheat aspergillus powder. The sterilization step can be performed, for example, by heating at 90 ° C. for 30 to 60 minutes.

The content of Jiuqu in the food composition of the present invention is preferably 0.01 to 10% by mass, more preferably 0.1 to 1% by mass in terms of dry matter. If the content of the koji is less than 0.01% by mass, the effect of improving the texture and taste tends to be weakened, and if it exceeds 10% by mass, the workability after adjusting the dough deteriorates and the inside of the baked product is uneven. The texture becomes unpleasant, and the flavor of the jiuqu tends to affect the taste of the food.

The food composition of the present invention may contain wheat flour in addition to the low-carbohydrate food raw material and jiuqu. By containing wheat flour to the extent that the sugar-restricting effect is not impaired, an effect close to the natural taste and texture of the food can be obtained. The wheat flour is not particularly limited, but strong flour is preferably used.

When wheat flour is contained in the food composition of the present invention, the content of wheat flour in the food composition is not particularly limited, but from the viewpoint of improving the texture and flavor of the food, it is 5 in terms of dry matter. It is preferably about 50% by mass, and more preferably 5 to 30% by mass in terms of dried food from the viewpoint of enhancing the sugar-reducing effect while maintaining a good texture and flavor of the food. When the content of wheat flour is less than 5% by mass, the taste tendency derived from the low-carbohydrate food material becomes strong, and the shape retention of the food becomes worse. When the content of wheat flour exceeds 50% by mass, the sugar limiting effect tends to be weakened.

In addition to the above, the food composition of the present invention includes starches, emulsifiers, wheat gluten, egg powder, defatted milk powder, thickening polysaccharides such as guagam and xanthan gum, and plants such as soybean oil, rapeseed oil, olive oil, and palm oil. Fats and oils, animal fats and oils such as head and lard, shortening using these fats and oils, processed fats and oils such as powdered fats and oils, sugars, yam flour, dietary fiber, swelling agents, seasonings, salt, sugar, seasonings , Colorants, vitamins and minerals may be added as appropriate.

The food composition of the present invention is preferably prepared as a mixed powder containing the above raw materials. In the case of mixed powder, a dough can be obtained by mixing 10 to 400 parts by mass of water such as water, milk, and egg with 100 parts by mass of the mixed powder.

The amount of water added varies depending on the target food, and in the case of takoyaki, it is preferably 200 to 400 parts by mass with respect to 100 parts by mass of the mixed powder, and in the case of donuts, it is based on 100 parts by mass of the mixed powder. , 10 to 100 parts by mass is preferable. It is not limited to the above.

Various ingredients can be added to the batter dough. For example, in the case of takoyaki, chopped octopus, green onions, red ginger, etc. may be added, and in the case of okonomiyaki, cabbage, pickled ginger, tenkasu, cherry shrimp, pork, squid, shrimp, etc. can be added. ..

The batter dough thus obtained can be obtained by baking, oiling or steaming in a manner according to the target food. For example, in the case of okonomiyaki, it is obtained by baking the batter dough on an iron plate, and in the case of takoyaki, it is obtained by pouring the batter dough into a baking mold for takoyaki and baking it while turning it over. In the case of baking, it can be obtained by pouring the above-mentioned batter dough into a baking mold for taiyaki, adding a filling such as takoyaki, and sandwiching and baking between the lower mold and the upper mold. Further, in the case of hot cake, it can be obtained by pouring the batter dough into an oiled iron plate or the like and baking it. Further, in the case of donuts, the batter dough may be formed into a predetermined shape and oiled, and in the case of steamed bread, the batter dough may be placed in a steaming mold and steamed in a steamer. ..

By containing the low-carbohydrate food raw material, the food thus obtained has a sugar-restricting effect, and at the same time, the koji melts in the mouth, the texture is maintained well, and the flavor is also good. Jiuqu raw material contains various enzymes such as amylase, protease, hemicellulase, and xylanase synthesized by Jiuqu, which thicken by acting on starch, fiber, protein, and their complex in takoyaki dough. It is thought that it has the effect of improving the melting in the mouth and masks the ruggedness, fibrous texture, and bad aftertaste derived from low-sugar food materials. In okonomiyaki, taiyaki, and pancakes, the enzyme that is the raw material for the koji makes the texture moist and smooth, suggesting that the deterioration of the texture due to the low-sugar food material has been improved.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples.

<Test Example 1 (Effect of resistant starch on takoyaki)>
As shown in Table 1 below, a mixed powder for takoyaki was prepared by blending samples 1, 2, 3 and 4 having different contents of low-carbohydrate raw materials (resistant starch and soymilk powder). As the resistant starch, "Fiber Jim RW" (trade name) manufactured by Matsutani Chemical Industry Co., Ltd. was used.

To 100 g of each of the above mixed flours, 300 ml of water and 50 g of whole eggs were added and mixed to prepare a dough. This dough was baked for about 10 minutes while being appropriately inverted in a takoyaki baking machine at 200 ° C. to produce takoyaki made of each mixed flour.

The appearance / volume, texture / thickness / melting in the mouth, and taste / aftertaste of these takoyaki were evaluated. As for the appearance, those with excellent shape retention and volume were given high scores, those with a thick texture and good melting in the mouth were given high scores, and those with a sticky texture and poor melting in the mouth or bad mouthfeel were given low scores. .. High scores were given to those with a mellow taste and aroma of soup stock.

In the evaluation, sample 1 was set to 3, and compared with it, very good one was 5, good one was 4, unchanged one was 3, bad one was 2, very bad one was 1, and the average score of 7 panelists. Displayed with. The results are shown in Table 2.

From the results in Table 2, the larger the blending ratio of the resistant starch, the more remarkable the unevenness and bad aftertaste derived from the material.

<Test Example 2 (Effect of adding Jiuqu in Takoyaki)>
As shown in Table 3 below, Comparative Example 1, Example 1, Example 2, and Example 3 containing resistant starch and soymilk powder (same as Test Example 1) and having different contents of wheat koji powder. A mixed powder for takoyaki was prepared. As the barley koji powder, wheat koji raw powder manufactured by Nitto Fuji Flour Milling Co., Ltd. was used. Using each of the above mixed powders, takoyaki was produced in the same manner as in Test Example 1.

The appearance / volume, texture / thickness / melting in the mouth, and taste / aftertaste of these takoyaki were evaluated by 7 panelists by the same method as in Test Example 1.

In the evaluation, comparative example 1 is set to 3, and compared with it, very good one is 5, good one is 4, unchanged one is 3, bad one is 2, very bad one is 1, and the average score of all panelists is used. displayed. The results are shown in Table 4.

As shown in Table 4, by adding the barley koji powder, the texture is thicker and the mouthfeel is better than that of Comparative Example 1 without the addition, and the stickiness and the bad aftertaste derived from the resistant starch are reduced. It was alleviated.

<Test Example 3 (Okonomiyaki)>
Indigestible dextrin was used to prepare a mixed flour for okonomiyaki with the formulations shown in Table 5 below. As the raw powder of barley koji and the resistant starch used in Test Examples 1 and 2, the resistant dextrin used was "Fiber Sol 2" (trade name) manufactured by Matsutani Chemical Industry Co., Ltd.

To 100 g of the above mixed flour, 140 ml of water was added and mixed to prepare an okonomiyaki dough. 280 g of cabbage and 50 g of whole egg were added to this dough and mixed. Okonomiyaki was produced by firing on an iron plate at 200 ° C. for about 10 minutes while appropriately inversion.

The appearance / volume, texture / mouthfeel, taste / aftertaste of these okonomiyaki were evaluated. The appearance was given a high score for those with excellent shape retention and volume, and the texture was given a high score for those with a soft texture that melted in the mouth, and conversely a low score for those with a sloppy and poor melting in the mouth. High scores were given to those with a mellow taste and aroma of soup stock.

The evaluation is based on the average of 7 panelists, with Comparative Example 2 as 3, with 5 being very good, 4 being good, 3 being unchanged, 2 being bad, and 1 being very bad. Displayed as dots. The results are shown in Table 6.

As shown in Table 6, in Example 4 to which the wheat koji powder was added, as compared with Comparative Example 2 in which the wheat koji powder was not added, the stickiness and bad aftertaste derived from the resistant starch were reduced, and the mouthfeel was smooth. It was good and the taste was good.

<Test Example 4 (Taiyaki)>
A mixed powder for taiyaki was prepared according to the formulation shown in Table 7 below. As the wheat koji powder and the resistant starch, the same ones as in Test Examples 1 and 2 were used.

To 100 g of the above mixed flour, 115 ml of water and 50 g of whole eggs were added and mixed to prepare a dough for taiyaki. This dough was poured into a Taiyaki baking machine at 180 ° C., and the dough was baked for about 10 minutes while sandwiching the bean paste and appropriately inverting to produce Taiyaki.

The appearance / volume, texture / moistness, and taste / aftertaste of these Taiyaki were evaluated. The appearance was given a high score for those with excellent shape retention and volume, the texture was fluffy, moist and melted in the mouth with a high score, and conversely the one with a sloppy and poor melt in the mouth was given a low score. High scores were given to those with a mellow sweetness.

The evaluation is based on the average of 7 panelists, with Comparative Example 3 as 3, with 5 being very good, 4 being good, 3 being unchanged, 2 being bad, and 1 being very bad. Displayed as dots. The results are shown in Table 8.

As shown in Table 8, Example 5 to which the wheat koji powder was added had less powdery texture, was more palatable, and was derived from resistant starch as compared with Comparative Example 3 to which the wheat koji powder was not added. Jiuqu and bad aftertaste have been reduced.

<Test Example 5 (hot cake)>
A mixed flour for pancakes was prepared with the formulations shown in Table 9 below. As the bran powder, "Powder Blanc" (trade name) manufactured by Nitto Fuji Flour Milling Co., Ltd. was used, and as the wheat koji powder, the same powder as in Test Examples 1 and 2 was used.

To 100 g of the above mixed flour, 100 ml of milk and 50 g of whole eggs were added and mixed to prepare a pancake dough. This dough was baked on an iron plate at 160 ° C. for about 6 and a half minutes while being appropriately inverted to produce a hot cake.

The appearance / volume, texture / moistness, and taste / aftertaste of these pancakes were evaluated. The appearance was given a high score for those with excellent shape retention and volume, the texture was fluffy, moist and melted in the mouth with a high score, and conversely the one with a sloppy and poor melt in the mouth was given a low score. High scores were given to those with a mellow sweetness.

The evaluation is based on the average of 7 panelists, with Comparative Example 4 as 3, with 5 being very good, 4 being good, 3 being unchanged, 2 being bad, and 1 being very bad. Displayed as dots. The results are shown in Table 10.

As shown in Table 10, Example 6 to which the wheat koji powder was added had a reduced powdery texture, a pleasant mouthfeel, and a moist meal as compared with Comparative Example 4 to which the wheat koji powder was not added. It gave a feeling, and the lumpiness and bad aftertaste derived from the bran powder were alleviated.

<Test Example 6 (doughnut)>
A mixed flour for donuts was prepared according to the formulation shown in Table 11 below. As the wheat koji powder and the resistant starch, the same ones as in Test Examples 1 and 2 were used.

To 100 g of the above mixed flour, 15 ml of milk and 50 g of whole eggs were added and mixed to prepare a donut dough. This dough was stretched to a thickness of about 7 to 10 mm and die-cut into a donut shape. The obtained molded product was oiled with oil at 175 ° C. for about 3 minutes to produce a donut.

The appearance / volume, texture / moistness, and taste / aftertaste of these donuts were evaluated. The appearance was given a high score for those with excellent shape retention and volume, the texture was fluffy, moist and melted in the mouth with a high score, and conversely the one with a sloppy and poor melt in the mouth was given a low score. High scores were given to those with a mellow sweetness.

The evaluation is based on the average of 7 panelists, with Comparative Example 5 as 3, with 5 being very good, 4 being good, 3 being unchanged, 2 being bad, and 1 being very bad. Displayed as dots. The results are shown in Table 12.

As shown in Table 12, Example 7 to which the wheat koji powder was added had a reduced powdery texture, a pleasant mouthfeel, and a moist meal as compared with Comparative Example 5 to which the wheat koji powder was not added. It gave a feeling, and the lumpiness and bad aftertaste derived from resistant starch were alleviated.

<Test Example 7 (steamed bread)>
A mixed flour for steamed bread was prepared according to the formulation shown in Table 13 below. As the wheat koji powder and the resistant starch, the same ones as in Test Examples 1 and 2 were used.

To 100 g of the above mixed flour, 100 ml of water was added and mixed to prepare a dough for steamed bread. 60 g of this dough was put in an aluminum cup and steamed in a steamer for about 12 minutes to produce steamed bread.

The appearance / volume, texture / moistness, and taste / aftertaste of these steamed buns were evaluated. The appearance was given a high score for those with excellent shape retention and volume, the texture was fluffy, moist and melted in the mouth with a high score, and conversely the one with a sloppy and poor melt in the mouth was given a low score. High scores were given to those with a mellow sweetness.

The evaluation was based on the average of 7 panelists, with Comparative Example 6 as 3, with 5 being very good, 4 being good, 3 being unchanged, 2 being bad, and 1 being very bad. Displayed as dots. The results are shown in Table 14.

As shown in Table 14, Example 8 to which the wheat koji powder was added had a reduced powdery texture, a pleasant mouthfeel, and a moist meal as compared with Comparative Example 6 to which the wheat koji powder was not added. It gave a feeling, and the lumpiness and bad aftertaste derived from resistant starch were alleviated.

<Test Example 8 (Test using various raw materials for Jiuqu)>
Various mixed powders for takoyaki were prepared by changing the type of the koji powder with the formulations shown in Table 15 below. Using these mixed powders, takoyaki was produced in the same manner as in Test Example 1.

The appearance / volume, texture / thickness / melting in the mouth, and taste / aftertaste of these takoyaki were evaluated by 7 panelists by the same method as in Test Example 1.

In the evaluation, comparative example 1 is set to 3, and compared with it, very good one is 5, good one is 4, unchanged one is 3, bad one is 2, very bad one is 1, and the average score of all panelists is used. displayed. The results are shown in Table 16.

As shown in Table 16, Examples 9 to 15 to which the Jiuqu powder was added had a thicker texture and a more palatable taste than Comparative Example 1 to which the Jiuqu powder was not added, and the starch was derived from resistant starch. And the bad aftertaste was reduced.

In addition, Example 11 in which rice koji powder was added has a high masking effect on the aftertaste derived from resistant starch due to the addition of the flavor of rice, and Example 15 in which sake koji powder was used was also masked by the unique aroma of sake. The result was that although the effect was high, the tastes were divided.

Claims (7)

In a food composition (excluding a composition for yeast fermented food) for producing a food by preparing a batter dough and baking, oiling or steaming the batter dough, a low-sugar food raw material and barley jiuqu powder , A food composition comprising one kind of Jiuqu powder selected from rice Jiuqu powder, brown rice Jiuqu powder, black rice Jiuqu powder, and soba Jiuqu powder. The food composition according to claim 1, which contains 20% by mass or more of the low-carbohydrate food raw material in terms of a dried product. The food composition according to claim 1 or 2, which contains 20% by mass or more of the low-carbohydrate food raw material and 0.01 to 10% by mass of the jiuqu powder in terms of dry matter. The low-sugar food ingredients are indigestible dextrin, indigestible dextrin, soybean flour, soymilk powder, okara, bran, cellulose, polydextrose, wheat dietary fiber, soybean dietary fiber, indigestible glucan, agar, and konjac flour. The food composition according to any one of claims 1 to 3, which is at least one selected from almond poodle, nut powder, wheat protein, soybean protein, pea protein, and egg protein. The low-sugar food raw material includes at least one indigestible material selected from indigestible dextrin, indigestible dextrin, bran, cellulose, polydextrose, wheat dietary fiber, soybean dietary fiber, and indigestible glucan. The food composition according to claim 4, which contains at least one plant protein material selected from soybean flour, soymilk powder, okara, wheat protein, soybean protein, and pea protein. The food composition according to any one of claims 1 to 5 , further containing 5 to 50% by mass of wheat flour in terms of dried product. Any of claims 1 to 6 used to produce a food product selected from takoyaki, okonomiyaki, sardines, pancakes, donuts, muffins, cupcakes, pound cakes, sponge cakes, shoes, and steamed buns. The food composition according to one.