JPH03164145A - Grain flour food - Google Patents

Abstract

PURPOSE:To a grain flour food excellent in springiness and chewiness by incorporating fine deodorized whole fat soybean powder and edible mucilaginous substance into a grain flour raw material. CONSTITUTION:The objective food obtained by incorporating preferably 0.1-100 pts.wt. total amount of fine deodorized whole fat soybean powder having a smaller particle size than that passing through a 200-mesh screen and an edible mucilaginous substance into 100 pts.wt. grain flour raw material.

Description

Detailed Description of the Invention [Objective of the Invention 1 "Industrial Application Field] The present invention provides lily products with improved various physical properties, especially noodles with excellent elasticity and chewiness, and baked flour products with excellent puffiness. "Prior Art" (1) Background Grain flour products such as udon, buckwheat, and bun occupy an important position in food as an inoculum source of hydrated carbon.The main component of these flour products is starch. Wheat protein contains a small amount of protein and minerals, but the amino acid composition of glutenin and gliadin, which are the main components of wheat protein, is nutritionally poor. However, it has been proposed to add nutritionally well-balanced soybean powder to grain flour products. (2L) Problems with conventional technology Conventional full-fat soybean powder with a particle size of up to 200 mebshie has a soybean-specific odor, so even if it is suitable for tofu, adding it to noodles not only gives off a grassy soybean odor, but also contains wheat gluten. Although it lacks the stickiness of
It was difficult to add a large amount. ``The problem to be solved by the present invention is to develop a means for adding a relatively large amount of soybean powder to flour foods such as noodles or bread. Structure of the Invention 1 [Means for Solving the Problems] {1} Concept However, as a result of research, the present inventor found that when a viscous substance is added to deodorized fine soybean powder with a particle size of 30 mesh or less, the substitution rate for wheat flour is significantly increased. However, we found the surprising results that not only did the effect of soybean paste disappear, but also that the firmness and texture of the noodles improved, and the volume of the bread increased. In the following, the invention will be explained in terms of various elements. (3) Deodorized fine soybean powder In the present invention, "deodorized fine soybean powder" is usually referred to as "deodorized fine soybean powder". After removing the skin and hypocotyl from whole soybeans, heating them to inactivate riboxygenase and trypsin inhibitor, and then subjecting them to a fragmentation process such as freeze-grinding to obtain particles with a particle size finer than 200 mesh. Preferably, it refers to a fine powder with a particle size smaller than 325 Mefushitsu.Incidentally, for breeding purposes, riboxygenase isozyme L-1,
Although soybeans that are deficient in all of L-2 and L-3 or soybeans that are deficient in a portion of the above isozymes are also known, ordinary soybeans produced in the United States are non-deficient soybeans. Note that it is preferable to use enzyme treatment 1 to deodorize raw soybeans. I4+ Edible viscous substance In the present invention, as the edible viscous substance used in combination with soybean protein, edible mucilage or high viscosity substances are used, and chemically classified into: (a) water-soluble proteins; υ〉
It is broadly classified into water-soluble polysaccharides and (iii) polyterbenes. Examples of substances belonging to group (a) include vegetable albumin or glopurin, sodium casein, egg white, gelatin, wheat gluten, etc.; and substances belonging to group (υ) such as konjac mannan, kelp powder, or its aqueous extract. , yam or natural potato powder or their extracts, natto or its mucilaginous substance, sodium alginate, guar gum, tragacanth gum, xanthan gum and other various gum substances, cellulose ethers, chitosan, and the like.
Furthermore, as belonging to (c) after M, for example, Eucomia ulmoides (Eucomia ulmoid)
es: Eucommia leaves or extracts thereof, Palaquiiu . Or Baena (Pay
Trans-polyisoprenes such as emulsion obtained from plants of the genus Ena) and trans-polyisoprenes obtained from plants of the genus Butyrospepermum
An example is a polyterpene obtained from the fruits of P. p. The viscous substance prevents the viscosity of the dough or grasshopper from decreasing due to the reduction in flour weight, and at the same time, polyterbenes or their containing substances are particularly effective in reducing soybean odor. (5) Blending ratio The above viscous substance is 0% for deodorized fine soybean powder finer than 200 mesh, preferably 325 mesh or less.
．． They are blended in a weight ratio of 1-40:99.9-60. If the proportion of viscous substance in the formulation is O. If it is less than 1%, not only a sufficient effect of improving physical properties cannot be obtained, but also an effect of improving nutrition cannot be expected. On the other hand, if it exceeds 40%, although water retention is improved, a strong soybean odor will be perceived. In addition, Mori leaves have a unique herbal odor, so the upper limit is 0.3%.
It is preferable to keep it below. Next, the proportion of the blend of the deodorized fine soybean powder and the viscous substance in the flour food raw materials such as wheat flour and buckwheat flour is approximately 0.1% or more and 50%.
The range is up to. If the blending ratio is less than 0.1%, not only will it not be possible to achieve a sufficient effect of improving the physical properties of the products such as koji and bread, but also the effect of improving nutrition cannot be expected;
%, a strong soy odor will be perceived. A suitable addition amount is approximately 1% to 10% based on the fine soybean powder, but in fried foods such as donuts, even if half of the wheat flour is replaced, no off-flavor will be felt. Due to the addition, the product noodles and baked flour products take on a slight yellowish tinge, but it is not noticeable unless you are careful, and the color tone is indistinguishable from those without the additive, especially in Chinese noodles and soba. (6) Target flour products Grain flour products suitable as targets of the present invention include udon, soba,
These include noodles such as Chinese noodles, spaghetti, and macaroni noodles, and baked or flour products such as white bread, sweet buns, pound cakes, and donuts. The operations for making noodles and bread may be similar to conventional methods for making noodles and bread without adding the deodorized fine soybean powder and viscous substances according to the invention. Function: The deodorized fine soybean powder and the viscous substance synergistically increase the water supply and water retention properties of the mixed flour powder, improving the yield and at the same time imparting elasticity and hardness to the product. Compared to additive-free products, it is possible to obtain crisp and supple products at a higher yield.If this is applied to bread making, buns with excellent rising and aging resistance can be obtained.Furthermore, in both cases , reinforces the nutritional value of flour protein and increases the nutritional value of the product. ``Example'' The manner in which the invention is carried out will be explained below using examples. Example 1 5 parts of natto powder (by weight: the same applies below) and 95 parts of deodorized fine soybean powder (325 mesh pass) are mixed in a blender,
Fine soybean powder containing viscous substance (hereinafter referred to as “prepared powder 1”) 1
I got 00 copies. This prepared powder was added to udon flour in various proportions, and the properties and yield of the obtained prepared powder, as well as the elongation of udon made from it according to conventional methods, were measured and evaluated. The results are shown in Tables -1 to -3 below. Table 1 ■ (Brabender Test) 111下廝White 1 Table 2 (Yield Test) * Percentage of soft flour and total amount. Table 3 (Stretching test) Tie a knot in a certain length of udon and measure the length it stretches under load. This value is based on the amount of this prepared powder added as 100%. X-speed fi'2 The prepared powder was mixed with udon flour at a ratio of 2% and 3%, and the properties of raw noodles, workability, and texture of the obtained noodles were evaluated.
The results are shown in Table 4 below. Table 4 (noodle making test) Jikuni. EXAMPLE - U The experiment of Example 2 was repeated on Chinese noodle flour and the results evaluated. The results are shown in Table 5 below. Table 5 (Chinese noodle making test) Example 4 The prepared powder of Example 1 was mixed with bread flour in various proportions, and the resulting blended powder was tested for properties and bread making. In addition, the bread-making method was used as usual. The results are shown in Tables -6 and -7 below. (Hereinafter in the margin) Table 6 (Brabender test) (Hereinafter in the margin) Table 7 (Bread making test) (Hereinafter in the margin) [Effects of the invention] As explained and demonstrated above, the present invention provides By developing a method to add a relatively large amount of soybean powder to grain flour foods, we can contribute to improving the nutrition of the people.In particular, adding Chinese herbal medicines such as Shazhong can help maintain and improve health. Beneficial effects can be expected.

Claims (1)

[Scope of Claims] 1. A flour food product characterized by containing a deodorized full-fat soybean fine powder finer than 200 mesh and an edible viscous substance in a flour raw material. 2. The food according to claim 1, wherein the edible viscous substance is selected from the group consisting of water-soluble proteins, water-soluble polysaccharides, and polyterpenes. 3. The food according to claim 1, wherein the total amount of the deodorized fine soybean powder and the edible viscous substance is 0.1 to 100 parts by weight based on 100 parts by weight of the flour raw material. 4. The food according to claim 1 or 2, wherein all or part of the edible viscous substance contains powder or extract of Duchu leaf in a proportion of less than 0.3% by weight based on the total raw material. 5. Natto powder as all or part of the edible viscous substance,
3. The food according to claim 1, wherein the powder or extract of Duchu leaves is contained in a proportion of less than 50% by weight based on the total amount of raw materials. 6. The food according to claim 1, wherein the flour product is selected from noodles and baked or fried flour products.