Method for producing cereal flour, cereal flour, and chocolate sauce

Abstract

The invention provides a manufacturing method of cereal powder, cereal powder and chocolate cream. According to the present invention, the cereal raw material is directly subjected to the extrusion puffing treatment at the extrusion puffing temperature of 105-150 DEG C, and when the obtained extrusion puffing cereal powder is added to the chocolate sauce and the like, the problems of oil seepage and oil migration easily occurring at the room temperature and / or the high temperature of the chocolate sauce and the like can be solved without changing the oil, such that the product quality is improved, and the product quality is improved. The oil permeability resistance of chocolate sauce and the like at room temperature and / or high temperature is obviously improved, and meanwhile, the flavor richness of the sauce can also be improved.

Description

Technical Field

[0001] The present invention relates to a method for manufacturing cereal powder, cereal powder and chocolate sauce. Specifically, when the cereal powder is applied to chocolate sauce or filling, it can improve the anti-oil seepage stability and rich flavor of the product. Background Art

[0002] Chocolate fillings and spreads can also be regarded as an emulsion system, with oil as the continuous phase and sugar, milk powder, cocoa powder, nuts, bean powder, rice bran powder, etc. as the dispersed phase, which are dispersed and filled in the oil crystal skeleton to form a stable crystal grid structure. Oil plays a crucial role in the processing, shelf life and quality of fillings and spreads (see Kelsy Lindsay. The secrets of producing fillings and spreads[J]. Manufacturing Confectioner, 2016, 12(96): 76-80.). Therefore, in the past, the stability of chocolate fillings and sauces was mainly improved by adjusting or optimizing the oil in the formula.

[0003] In patent application CN109315501B, by limiting the solid fat content and fatty acid composition of the oil composition at different temperatures and applying the oil composition to the sauce, the sauce is more stable and does not easily seep oil at high temperatures.

[0004] In patent application CN114532411A, the fatty acid composition and triglyceride composition of the oil composition are screened and optimized, and specific oil types are selected and applied to chocolate sauce and fillings to improve the processability, storage stability and flavor characteristics of the sauce.

[0005] Generally, the proportion of other raw materials in the formula of chocolate except oil can reach 40-80%. When people generally solve the problems of oil separation and oil migration in chocolate sauce, they easily think of adjusting the oil, such as increasing the melting point of the oil, reducing the oil content, adding emulsifiers, etc., and rarely think of solving the above problems by adjusting other raw materials in the formula.

[0006] Rice bran powder is a food raw material produced during the processing of rice. A large amount of rice bran is produced during rice processing, and rice bran is divided into yellow bran and white bran. Rice bran powder is produced by the cold processing technology of rice during rice processing. Compared with yellow bran, rice bran powder is closer to the endosperm part, mainly the aleurone layer and sub-aleurone layer, and is mixed with some seed coats and endosperm. Compared with finished rice, rice bran powder contains higher contents of protein, oil, cellulose, pectin and some minerals, and also contains active substances such as oryzanol, vitamin B group, vitamin E and γ-aminobutyric acid (see patent application CN113100398A).

[0007] Regarding the application of rice bran powder, Patent Application CN105795193A has reported that in the fields of flour products, dairy products, meat products, baked goods, condiments, candies, and chocolates, etc., it is mentioned that rice bran powder can be used without heat treatment or after heat treatment. The heat treatment methods mentioned here are: one or more of baking, frying, and microwave heating. Foods containing rice bran powder can improve the flavor of foods. Patent Application CN113100398A subjects rice bran powder to water-added heat gelatinization treatment. The gelatinization temperature is above 85°C, preferably above 90°C, more preferably above 95°C, and the gelatinization time is 10 - 30 min, preferably 15 - 20 min. Subsequently, together with raw materials such as soy products, it is subjected to high-speed shear mixing and then spray-dried and granulated to produce a product. The emulsion stability is improved after the product is reconstituted with water, and the oxidation stability of the granulated product itself is also improved.

[0008] Regarding the treatment of rice bran powder, currently, more commonly used methods are direct application after heat treatment such as baking, frying, and microwave treatment; or heating rice bran powder and water together for gelatinization and then applying it in soy milk beverages. There is less mention of using the extrusion puffing process to treat rice bran powder, and there are also fewer reports on the special effects found when applying extruded and puffed rice bran powder in chocolates and sandwich sauces.

[0009] Brown rice refers to the whole grain that remains after removing the rice husk, that is, rice containing the cortex, aleurone layer, and embryo (see An Hongzhou, Yang Botao, Li Yangsheng, etc. Research Status and Development of Brown Rice Whole Grain Foods [J]. Cereals & Oils, 2013, 26(2): 40 - 43.). According to the definition of the American Association of Cereal Chemists for whole grain foods, when the relative proportions of the cortex, endosperm, and embryo in the raw materials for making cereal foods are equivalent to those of natural cereal grains, it can be considered a whole grain food (see Yi Guoqin. Whole Grain Foods and the Prevention and Control of Chronic Diseases [J]. Journal of Public Health and Preventive Medicine, 2012, 23(1): 125 - 126.). Brown rice belongs to whole grain foods. Compared with polished rice flour, whole grain brown rice flour contains higher amounts of dietary fiber, vitamins, fats, proteins, minerals, γ-aminobutyric acid, and linoleic acid. Due to the relatively high fiber content in the brown rice cortex, it is not easy to cook and has a poor taste. People often use biotechnology or extrusion puffing technology to produce whole grain brown rice foods, mainly to improve its taste, digestibility, and storage stability. There are fewer reports on other special effects found when applying extruded whole grain brown rice in chocolates and sandwich sauces. Summary of the Invention

[0010] Problems to be Solved by the Invention

[0011] After the rice and its products are subjected to extrusion puffing treatment and then applied to chocolate sauce or filling, it is found that the cereal flour treated by extrusion puffing under certain conditions has an obvious effect on improving the anti-grease migration stability of chocolate sauce or filling, and can solve the problems of oil seepage and grease migration that are prone to occur when using chocolate spread, dipping sauce and filling from non-greasy raw materials; moreover, without adding any flavoring or flavor-enhancing substances, it can bring strong flavor to chocolate sauce or filling.

[0012] Solution for solving the problem

[0013] The inventors of the present invention conducted in-depth research to solve the above problems and found that by subjecting cereal flour to extrusion puffing treatment under specific conditions, the obtained extruded and puffed cereal flour can solve the above problems, thus completing the present invention.

[0014] That is, the present invention is as follows.

[0015] [1]. A method for manufacturing cereal flour, wherein the manufacturing method includes: directly subjecting cereal raw materials to extrusion puffing treatment at an extrusion puffing temperature of 105 to 150 °C,

[0016] wherein the cereal raw materials include rice bran flour or brown rice flour.

[0017] [2]. The manufacturing method according to [1], wherein the manufacturing method satisfies at least one of the following conditions:

[0018] (1) The gelatinization degree of the cereal raw materials is 20% or less;

[0019] (2) The protein content of the cereal raw materials is greater than 6.4%, preferably 7.3% or more;

[0020] (3) The total dietary fiber content of the cereal raw materials is less than 35%, preferably less than 10%;

[0021] (4) The brown rice flour is whole grain brown rice flour;

[0022] (5) The extrusion puffing temperature is 110 to 130 °C.

[0023] [3]. The manufacturing method according to [1] or [2], wherein before the extrusion puffing treatment, the manufacturing method does not include a process of heating the cereal raw materials.

[0024] [4]. The manufacturing method according to any one of [1] to [3], wherein the manufacturing method further includes: after the extrusion puffing treatment, drying and / or pulverizing the extruded and puffed cereal flour obtained.

[0025] [5]. A cereal powder, wherein it is the cereal powder obtained by the manufacturing method described in any one of [1] to [4].

[0026] [6]. A chocolate sauce, wherein it includes the cereal powder described in [5],

[0027] Preferably, based on the total mass of the chocolate sauce, the content of the cereal powder is 5 to 20% by mass;

[0028] Preferably, the chocolate sauce satisfies the following condition: when placed at 38 °C, the number of days without oil seepage of the chocolate sauce is greater than 19 days, preferably 166 days or more.

[0029] [7]. A food, wherein the food contains the chocolate sauce described in [6].

[0030] [8]. The food according to [7], wherein the food contains a sandwich layer or a coating layer, and the sandwich layer or the coating layer contains the chocolate sauce.

[0031] [9]. Use of the cereal powder described in [5] in improving the oil resistance to seepage of chocolate sauce.

[0032]

[10] . A method for improving the oil resistance to seepage of chocolate sauce, wherein the method includes using the cereal powder described in [5].

[0033] Effects of the Invention

[0034] In the present invention, an extruded and expanded cereal powder is obtained by subjecting the cereal powder to extrusion and expansion treatment under specific conditions. When this cereal powder is added to chocolate sauce, sandwich filling, etc., it can solve the problems of oil seepage and oil migration that are prone to occur in chocolate sauce, sandwich filling, etc. at room temperature and / or high temperature without changing the oil, significantly improve the oil resistance to seepage of chocolate sauce, sandwich filling, etc. at room temperature and / or high temperature, and at the same time can also enhance the richness of the sauce flavor. Description of the Drawings

[0035] Figure 1 Showing the plastic viscosity of the chocolate sauce prepared by the comparative example and the example at 40 °C.

[0036] Figure 2 Showing the change in yield stress of the chocolate sauce prepared by the comparative example and the example at 40 °C.

[0037] Figure 3 Showing the hardness and spreadability values of the chocolate sauce prepared by the comparative example and the example after storage at 25 °C for 1 month.

[0038] Figure 4 Showing the experimental results observed during the storage of the chocolate sauce prepared by the comparative example and the example at 38 °C. Detailed implementation manners

[0039] The following provides a detailed description of the content of the present invention. The description of the technical features recorded below is based on representative embodiments and specific examples of the present invention, but the present invention is not limited to these embodiments and specific examples. It should be noted that:

[0040] In this specification, the numerical range expressed as "numerical value A to numerical value B" means a range including the endpoint numerical values A and B.

[0041] In this specification, the numerical range expressed as "above" or "below" means a numerical range including this number.

[0042] In this specification, the meaning expressed by "can" includes two aspects: performing a certain process and not performing a certain process.

[0043] In this specification, "optional" or "optionally" means that certain substances, components, execution steps, applied conditions, etc. are used or not used.

[0044] In this specification, the unit names used are all international standard unit names, and if not otherwise specified, the "%" used represents the weight or mass percentage content.

[0045] In this specification, if not otherwise specified, "plural (s)" means having two or more.

[0046] In this specification, the "some specific / preferred embodiments", "other specific / preferred embodiments", "embodiments", etc. mentioned refer to the specific elements (for example, features, structures, properties, and / or characteristics) related to the embodiment, which are included in at least one of the embodiments described herein, and may or may not exist in other embodiments. In addition, it should be understood that the elements can be combined in various embodiments in any suitable manner.

[0047] <First aspect>

[0048] In the first aspect of the present invention, there is provided a method for manufacturing a cereal powder, which includes: directly subjecting a cereal raw material to an extrusion puffing treatment at an extrusion puffing temperature of 105 to 150 °C,

[0049] wherein the cereal raw material includes rice bran powder or brown rice powder.

[0050] In the present invention, by directly subjecting the cereal raw material to extrusion puffing treatment at the above extrusion puffing temperature, when the obtained cereal powder is applied in chocolate sauce or the like, it can solve the problems of oil seepage and oil migration that are prone to occur at room temperature and / or high temperature in chocolate sauce or the like without changing the oil, significantly improve the oil resistance of chocolate sauce or the like at room temperature and / or high temperature, and can also bring a pleasant special burnt aroma.

[0051] (cereal raw material)

[0052] In the present invention, the cereal raw material comprises rice bran powder or brown rice powder.

[0053] The term "rice bran powder" used herein is obtained by using paddy as the raw material, through processes such as cleaning, milling, polishing, etc. to obtain rice bran, and then through a stabilization treatment process to obtain rice bran powder.

[0054] The composition of rice bran powder varies to a certain extent with factors such as variety and fine milling conditions, but generally rice bran powder contains 6 - 16% protein, 1 - 15% fat, 45 - 55% total carbohydrates, and 0.7 - 12% total dietary fiber. In addition, it also contains rich vitamins and minerals.

[0055] In the present invention, rice bran powder can be prepared by conventional methods. The rice bran powder suitable for the present invention can also be obtained by purchasing from the market.

[0056] The rice bran powder of the present invention can have various suitable particle sizes. In some preferred embodiments, it is preferred to use rice bran powder with a particle size of more than 95% passing through a 80 - mesh sieve. If the particle size of the rice bran powder is not within the above range, it can be ground first to obtain a suitable particle size and then used in the manufacture of the cereal powder of the present invention.

[0057] In some specific embodiments, the rice bran powder can be rice bran powder that has not been physically or chemically treated. The "rice bran powder that has not been physically or chemically treated" described herein refers to the rice bran powder directly obtained according to the normal separation and extraction preparation process of rice bran powder.

[0058] As the brown rice powder, for example, brown rice powder can be obtained by crushing brown rice, preferably whole - grain brown rice powder.

[0059] The term "whole grain" refers to cereal grains, such as brown rice, "composed of intact, crushed or flaked caryopses, in which the anatomically main components - starchy endosperm, germ and bran - are present in approximately the same relative proportions as they exist in the intact caryopsis" (see the definition of "whole grain" by the American Association of Cereal Chemists International (AACC International)).

[0060] In the present invention, the cereal raw material (such as rice bran powder or brown rice powder) satisfies at least one of the following conditions:

[0061] (1) The gelatinization degree of the cereal raw material is 20% or less.

[0062] (2) The protein content of the cereal raw material is greater than 6.4%, preferably 7.3% or more.

[0063] (3) The total dietary fiber content of the cereal raw material is less than 35%, preferably less than 10%.

[0064] (Extrusion and puffing treatment)

[0065] In the present invention, the cereal raw material is directly subjected to extrusion and puffing treatment at an extrusion and puffing temperature of 105 - 150 °C.

[0066] In the present invention, "directly subjected to extrusion and puffing treatment" means that the cereal raw material is directly subjected to extrusion and puffing treatment at the above extrusion and puffing temperature without going through heating processes such as high-temperature baking. In other words, in the manufacturing method of the present invention, before the extrusion and puffing treatment, heating processes such as high-temperature baking of the cereal raw material are not included.

[0067] As the extrusion and puffing temperature, it is preferably 110 - 130 °C. In some specific embodiments, the extrusion and puffing temperature is preferably 105 °C, 110 °C, 115 °C, 120 °C, 125 °C, 130 °C, 135 °C, 140 °C, 145 °C or 150 °C. Among these, it is more preferably 125 °C. By setting the extrusion and puffing temperature within the above range, the cereal raw material can be well extruded and puffed, and the resulting cereal powder can significantly improve the problems of oil seepage and oil migration.

[0068] As the manner of extrusion and puffing treatment, for example, a twin-screw extrusion and puffing machine can be used for extrusion and puffing treatment.

[0069] In some preferred embodiments of the present invention, after the above extrusion and puffing treatment, the method of the present invention preferably further includes: drying and / or pulverizing the extruded and puffed cereal powder obtained after the above extrusion and puffing treatment.

[0070] For the drying treatment, mainly the extruded and puffed cereal powder obtained after the above extrusion and puffing treatment is dried for subsequent pulverizing treatment. In some preferred embodiments, an oven or a blower can be used to dry the extruded and puffed cereal powder obtained after the above extrusion and puffing treatment. There are no particular limitations on the drying temperature and drying time. For example, the temperature of air drying or the oven temperature can be 70 - 80 °C, and the drying time can be 1 - 2 h.

[0071] There is no particular limitation on the specific manner of the above-mentioned crushing treatment. For example, ultrafine crushing can be performed to obtain fine powdered cereal flour. In some preferred embodiments of the present invention, the extruded and expanded cereal flour obtained after the above-mentioned extrusion and expansion treatment is crushed to 60 - 100 mesh by ultrafine crushing, preferably crushed to 80 mesh.

[0072] <Second aspect>

[0073] The present invention provides a cereal flour obtained according to the above method.

[0074] The cereal flour obtained by the manufacturing method of the present invention can be applied in chocolate sauce, sandwich fillings, etc. It can solve the problems of oil seepage and oil migration that are prone to occur at room temperature and / or high temperature in chocolate sauce, sandwich fillings, etc. without changing the oil, significantly improve the anti-oil-seepage property of chocolate sauce, sandwich fillings, etc. at room temperature and / or high temperature, and can bring a pleasant special burnt aroma.

[0075] <Third aspect>

[0076] In the third aspect of the present invention, a chocolate sauce is provided, which comprises the cereal flour obtained according to the manufacturing method of the present invention.

[0077] In the present invention, based on the total mass of the chocolate sauce, the content of the cereal flour obtained according to the manufacturing method of the present invention is 5 - 20% by mass, preferably 10 - 20% by mass. In some preferred embodiments, based on the total mass of the chocolate sauce, the content of the cereal flour obtained according to the manufacturing method of the present invention is 5% by mass, 6% by mass, 7% by mass, 8% by mass, 9% by mass, 10% by mass, 11% by mass, 12% by mass, 13% by mass, 14% by mass, 15% by mass, 16% by mass, 17% by mass, 18% by mass, 19% by mass or 20% by mass. By setting the content of the cereal flour obtained according to the manufacturing method of the present invention within the above range, it can effectively solve the problems of oil seepage and oil migration that are prone to occur at room temperature and / or high temperature in chocolate sauce, etc., significantly improve the anti-oil-seepage property of chocolate sauce, etc. at room temperature and / or high temperature, and can also enhance the richness of the sauce flavor.

[0078] In the chocolate sauce of the present invention, in addition to the above-mentioned cereal flour obtained according to the manufacturing method of the present invention, it may further comprise at least one of oil, sugar, emulsifier, a second cereal flour different from the cereal flour obtained according to the manufacturing method of the present invention, and milk powder.

[0079] As the oil, it includes liquid vegetable oil at normal temperature and optionally may include solid fat (solid fat) that is solid or semi-solid at normal temperature.

[0080] In some specific embodiments, these liquid vegetable oils may include one or more of natural vegetable oils or modified vegetable oils. Generally, these vegetable oils are in a liquid state at normal temperature, for example, having a substantially liquid state below 25°C.

[0081] For natural vegetable oils, for example, it may be selected from one or more of rice bran oil, sunflower oil, palm oil, palm kernel oil, peanut oil, rapeseed oil, soybean oil, linseed oil, cottonseed oil, safflower oil, perilla oil, camellia oil, ramie oil, jojoba oil, olive oil, cocoa butter, Chinese tallow tree seed oil, almond oil, tung oil, rubber seed oil, corn germ oil, wheat germ oil, sesame oil, evening primrose oil, hazelnut oil, pumpkin seed oil, walnut oil, grape seed oil, rice bran oil, hickory oil, cashew nut oil, macadamia nut oil, pistachio oil, sesame oil, borage oil, sea buckthorn oil, tomato seed oil, macadamia nut oil, and coconut oil.

[0082] For modified vegetable oils, for example, it may be selected from partial fractionation products of natural vegetable oils that are liquid at normal temperature or liquid oils after transesterification modification.

[0083] In some specific embodiments of the present invention, in addition to the above-mentioned liquid vegetable oils, optionally, in the oil composition, solid fats that are solid or semi-solid at normal temperature may also be used, and these solid fats may be obtained from fractionation products or modified products of vegetable oils or animal oils, etc.

[0084] In a preferred embodiment, these solid fats may be selected from: palm oil fractionated stearin, palm kernel oil fractionated stearin, cottonseed oil fractionated stearin, beef tallow fractionated stearin, lard fractionated stearin, Chinese tallow tree fractionated stearin, shea butter and its fractionated stearin, shorea resin and its fractionated stearin, mango butter and its fractionated stearin, etc., as well as single oils or mixed oils of these oils, transesterified oils obtained by transesterification of single oils or mixed oils of these oils, and fractionated oils of single oils or mixed oils of these oils.

[0085] In some preferred embodiments, considering the subsequent processability, based on the total mass of the chocolate sauce, the content of the oil is preferably 30% by mass or more, more preferably 35 - 45% by mass, and further preferably 35 - 40% by mass.

[0086] As sugars, for example, it may include: granulated sugar, brown sugar, soft white sugar, rock sugar, raw sugar (yellow sugar), lactose, fructose, etc. These can be used alone or in combination of two or more.

[0087] In some preferred embodiments, based on the total mass of the chocolate sauce, the content of the sugar is preferably 30 - 55% by mass, more preferably 30 - 40% by mass.

[0088] As an emulsifier, examples include: lecithin, polyglycerol ricinoleate, polyglycerol fatty acid ester, etc., and more preferably one or more selected from soy lecithin, polyglycerol ricinoleate, and polyglycerol fatty acid ester.

[0089] In some preferred embodiments, based on the total mass of the chocolate sauce, the content of the emulsifier is preferably 0.1 - 3% by mass, more preferably 0.4 - 2% by mass.

[0090] As the second cereal flour different from the cereal flour obtained by the manufacturing method according to the present invention, examples include: raw rice flour, raw rice bran flour, roasted rice bran flour, whole grain brown rice flour, etc. These can be used alone or in combination of two or more.

[0091] In some preferred embodiments, based on the total mass of the chocolate sauce, the content of the second cereal flour different from the cereal flour obtained by the manufacturing method according to the present invention is preferably 0 - 20% by mass, preferably 5 - 15% by mass.

[0092] As the milk powder, examples include one or more of: whole milk powder, skim milk powder, cream powder, cheese powder, whey powder.

[0093] In some preferred embodiments, based on the total mass of the chocolate sauce, the content of the milk powder is preferably 5 - 15% by mass.

[0094] In some preferred embodiments, the chocolate sauce can be obtained by mixing the cereal flour described in the first aspect of the present invention with granulated sugar, oil, milk powder, the second cereal flour different from the cereal flour described in the first aspect of the present invention, emulsifier, with or without cocoa powder, etc., and grinding at 50 - 60 °C through a ball mill or a combination of a fine grinding cylinder or a roller machine and a refining machine until the fineness meets the requirements of the chocolate sauce or the product.

[0095] In the present invention, the obtained chocolate sauce satisfies the following conditions: when placed at 38 °C, the number of days when the chocolate sauce does not seep oil is greater than 19 days, preferably 166 days or more.

[0096] For the obtained chocolate sauce without adding any flavor, a sensory evaluation is carried out, and it can be tasted that there are significant differences in the caramel flavor among the samples, and the significance level is below 0.05.

[0097] <Fourth aspect>

[0098] In the fourth aspect of the present invention, a food is provided, and the food contains the chocolate sauce described in the third aspect above.

[0099] In the present invention, the food contains a sandwich layer or a coating layer, and the sandwich layer or the coating layer contains the above chocolate sauce.

[0100] It should be noted that although the sandwich layer of the present invention is usually used to form a sandwich product by compounding with other foods, it should be pointed out that the sandwich layer of the present invention can also be commercially sold as an independent food.

[0101] The sandwich layer described in the present invention can usually also become the "sandwich", "sauce" or "sandwich sauce" of food. Therefore, unless otherwise stated, the "sandwich layer" in the present invention has basically the same meaning as the "sandwich", "sauce" or "sandwich sauce". In some specific embodiments, the "sandwich", "sauce" or "sandwich sauce" can be a food that is basically solid or semi-solid at normal temperature.

[0102] The above-mentioned "sandwich", "sauce" or "sandwich sauce" can be obtained by mixing the chocolate sauce described in the present invention with any other required components. These other arbitrary components include, but are not limited to: one or more of nut butters, flavor powder materials. Among them, the nut butter can include any one or any mixture of any combination of nut butters prepared from hazelnuts, macadamia nuts, cashews, pistachios, pecans, almonds, etc. The flavor powder material can be selected from one or more of peanut protein powder, soy protein powder, matcha powder, strawberry powder, coffee powder, cheese powder, sesame powder, red date powder, red bean powder and mung bean powder.

[0103] For the content of the chocolate sauce of the present invention in the sandwich layer, it can be added with reference to the usual content range in the art. In some preferred embodiments, the content of the chocolate sauce of the present invention can be between 20% and 50%.

[0104] In some specific embodiments of the present invention, the preparation method of the sandwich layer can be to mix or grind the chocolate sauce of the present invention with each solid component forming the sandwich layer to reach the required fineness. For example, it can be used directly after mixing each component or after whipping and aerating. The fineness of such a sandwich layer is usually 20 - 200 μm, or even coarser. It can also be ground continuously after mixing each component. There is no particular limitation on the grinding method. Usually, a ball mill or a fine grinding cylinder or a combination of a roller mill and a refining machine can be used, etc., until the fineness meets the requirements of the target sandwich layer material. The fineness of such a sandwich layer is relatively fine, for example, within 100 μm.

[0105] In some other embodiments of the present invention, the obtained sandwich layer of the present invention can be spread on a food base under the condition of 10 - 25 °C, has appropriate hardness under the condition of 5 - 10 °C, and will not show the phenomenon of oil seepage or separation during long-term (more than 19 days, or more than 166 days, etc.) storage under the condition of 30 - 38 °C.

[0106] There is no particular limitation on the food base, and it can be various pasta-based and plant-based food bases.

[0107] As a coating, although the coating of the present invention is generally used to form a coated food by combining with other foods, it should be noted that the coating of the present invention can also be commercially sold as an independent food.

[0108] The coating described in the present invention can generally become a coating, a coating layer, a coating layer or a wrapping layer of food. Therefore, unless otherwise specified, the "coating, coating layer, coating layer or wrapping layer" in the present invention has substantially the same meaning. In some specific embodiments, the "coating, coating layer, coating layer or wrapping layer" can be a food that is substantially solid or semi-solid at normal temperature.

[0109] In some specific embodiments of the present invention, the preparation method of the coating can be to mix and grind the chocolate sauce of the present invention with each solid component forming the coating to achieve the required fineness. For example, after mixing the components, grind them to particles with a fineness of less than 100 μm. There is no particular limitation on the grinding method, and generally, methods such as a ball mill, a fine grinding cylinder, or a combination of a roller mill and a refiner can be used. For the grinding temperature, for example, grinding can be carried out at 50-60 °C until the fineness meets the requirements of the target coating material.

[0110] The method of coating the food product with the coating of the embodiment of the present invention is not particularly limited, and known methods can be used. For example, in some embodiments of the present invention, the coating is heated and melted to 40-50 °C, and the coating is applied to the surface of the food, or the food is impregnated with the coating for a part or all of it. The coated food is cooled at normal temperature or in a refrigerator.

[0111] Here, the coating is not limited to covering the entire outer surface of the food, and can cover a part of the outer surface of the food, and can be a continuous or discontinuous coating.

[0112] More specifically, there is no particular limitation on the coating thickness of the coated food, and it is preferably 0.5-10 mm. By using such a thickness, the coating can be quickly dried and the flavor of the coating can be maintained, and the operability can be improved.

[0113] The food of the present invention can be snacks, baked products, etc. As snacks, for example, dorayaki, taiyaki, waffles, mooncakes, muffins, crackers, cakes, puffs, apple pies, fruit tarts, soft cookies, cookies, crackers, wafers, crepes, pizzas, soufflés, pastries, etc., snacks with chocolate coated on fruits such as bananas, apples, strawberries. As baked products, for example, toast, fruit bread, cream rolls, French bread, doughnuts, bread rolls, sweet bread, sweet dough, dry bread, muffins, bagels, croissants, Danish bread, Indian bread, etc.

[0114] <Fifth aspect>

[0115] In the fifth aspect of the present invention, there is provided an application of the cereal powder of the present invention in improving the anti-seepage oiliness of chocolate sauce.

[0116] <Sixth aspect>

[0117] In the sixth aspect of the present invention, there is provided a method for enhancing the anti-seepage oiliness of chocolate sauce, the method comprising using the cereal powder obtained by the manufacturing method according to the present invention.

[0118] Examples

[0119] The embodiments of the present invention will be described in detail below in conjunction with the examples. However, those skilled in the art will understand that the following examples are only for illustrating the present invention and should not be construed as limiting the scope of the present invention. For those not specified in the examples, they are carried out under conventional conditions or conditions recommended by the manufacturer. Unless otherwise specified, the materials or instruments used are all conventional products that can be obtained through commercial purchase.

[0120] <Evaluation test>

[0121] (Moisture determination of cereal powder and chocolate sauce):

[0122] The determination is carried out with reference to the national standard GB 5009.3-2016 "National Food Safety Standard Determination of Moisture in Foods".

[0123] (Chocolate sauce viscosity test):

[0124] With reference to the method of IOCCC 2000, probe CC27, pre-shear section: shear rate 5s -1 , one point every 10s; pre-shear for 500s; shear rate increase section: from 2 - 50s -1 , one point is taken every 10s, and a total of 18 points are taken; shear rate constant section: at a constant shear rate of 50s -1 , one point is taken every 10s, and a total of 6 points are taken; shear rate decrease section: shear rate from 50 - 2s -1 , one point is taken every 10s, and a total of 18 points are taken to measure the viscosity and yield stress of the chocolate sauce at 40°C. The IOCCC 2000 fitting equation is as follows:

[0125] IOCCC 2000 / Windhab: y = a + b·x + c·(1 - exp(-x / d))

[0126] (Spreading property and hardness at 25°C):

[0127] The texture analyzer is used to measure the spreading property and hardness of the chocolate sauce.

[0128] The texture analyzer test conditions were as follows: an HDP-SR probe was used, the pressing-down mode was adopted, the pressing-down depth was 10 mm, and the test speed was 1 mm / sec. The maximum force received by the probe during pressing-down was recorded as the hardness of the chocolate sauce; the pressing-down time and the peak area formed by the force were the spreadability values.

[0129] (Determination of fineness):

[0130] The fineness of the chocolate sauce was determined according to GB / T 19343-2016 "Chocolate and chocolate products, cocoa butter equivalent chocolate and cocoa butter equivalent chocolate products".

[0131] (38°C storage experiment):

[0132] The stabilized chocolate sauce was stored in an incubator at 38°C. The state of the sauce was observed and photographed every week, and the time when the edge of the chocolate sauce began to melt, or oil seepage occurred, or the gloss deteriorated was recorded.

[0133] (Evaluation of the caramel flavor of rice milk flavor chocolate sauce):

[0134] For the caramel flavor of the chocolate sauce stored at room temperature, a difference test and a ranking method evaluation were carried out. The reference method was GB / T12315-2008. Fourteen sensory evaluators were selected to taste and score whether 10 chocolate sauce samples had caramel flavor and rank them from weak to strong caramel flavor. The Friedman test method was used to first calculate F test to determine whether there were significant differences and the significant difference level among the 10 samples, and then according to the least significant difference (LSD) to determine whether there were significant differences and the difference magnitude between two samples. Finally, grouping and ranking were carried out to determine the magnitude of the caramel flavor degree among the chocolate sauces.

[0135] (Protein content):

[0136] The protein content was determined according to GB 5009.5-2016 "National Food Safety Standard Determination of Protein in Foods".

[0137] (Total dietary fiber content):

[0138] The total dietary fiber content was determined according to GB 5009.88-2014 "National Food Safety Standard Determination of Dietary Fiber in Foods".

[0139] (Degree of gelatinization):

[0140] The detection method of the degree of gelatinization refers to the content recorded in "Wan Jianhua, Cao Jingming, etc. Research on the influencing factors of the gelatinization degree of α-glutinous rice flour [J]. Cereal and Food Industry, 2017, 24(6), 57."

[0141] Specifically, weigh 1.00 g of the sample passing through a 100-mesh sieve (dry basis) and place it in two 100-mL Erlenmeyer flasks, labeled A 1 and A 2 . Take another 100-mL Erlenmeyer flask, without adding the test sample as a blank, labeled B. Add 50 mL of distilled water to each of these three Erlenmeyer flasks. Boil A 1 on an electric stove or in boiling water for 20 min, and then quickly cool A 1 to 20 °C. Add 5 mL of 3% Taka amylase solution (prepared freshly when used) to each of the three Erlenmeyer flasks of A 1 , A 2 , and B. Keep them warm in a water bath at 37 °C - 38 °C for 2 h, stir once every 15 min, then quickly add 2 mL of 1 mol / L hydrochloric acid to each of the three Erlenmeyer flasks, and make up the volume to 100 mL with distilled water. After filtration, use it as the test solution. Take 10 mL of each test solution and place them in three 100-mL stoppered ground glass Erlenmeyer flasks respectively. Add 20 mL of 0.1 mol / L iodine solution and 18 mL of 0.1 mol / L NaOH respectively, then stopper and let stand for 15 min. After standing, add 2 mL of 10% sulfuric acid to each of the above three Erlenmeyer flasks, and titrate with 0.1 mol / L sodium thiosulfate. When the color of the sample turns light yellow, add 1% starch indicator, and titrate until the blue color disappears. At this time, the titration values of the test solutions corresponding to the samples are P 1 , P 2 and q. The calculation formula is as follows:

[0142]

[0143] where: q is the number of milliliters of sodium thiosulfate consumed in the blank experiment; P 1 is the number of milliliters of sodium thiosulfate consumed when gelatinization is complete; P 2 is the number of milliliters of sodium thiosulfate consumed by the test sample to be measured.

[0144] (Preparation of rice milk flavor chocolate sauce):

[0145] Weigh one or more of oil, sugar, rice bran powder, rice bran powder obtained according to the manufacturing method of the present invention (hereinafter referred to as extruded and expanded rice bran powder), rice flour, extruded and expanded rice flour, whole grain brown rice flour, whole grain brown rice flour obtained according to the manufacturing method of the present invention (hereinafter referred to as extruded and expanded whole grain brown rice flour), lactose and lecithin, and use a ball mill or a fine grinding cylinder or a roller + refiner to prepare chocolate sauce. Weigh 50 g of the ground chocolate sauce and directly fill it into a 100-mL disposable pudding box, then place it in an environment of 20 - 25 °C for 2 - 3 days of stabilization, and then conduct experiments on the moisture content, viscosity at 40 °C, yield stress at 40 °C, hardness at 25 °C, spreadability at 25 °C and high-temperature storage at 38 °C of the chocolate sauce.

[0146] The oil in the chocolate sauce of the present invention is sourced from Kerry Special Oils (Shanghai) Co., Ltd.

[0147] The raw materials of rice flour, rice bran flour, and whole grain brown rice flour are from Yihai Kerry Panjin Grain and Oil Industry Co., Ltd.

[0148] Rice flour starch: Raw material powder, with a gelatinization degree of 35%, powder moisture content of 13%, protein content of 6.4%, total dietary fiber content of 0.7%, and 80-mesh passing rate of 100%.

[0149] Rice bran flour starch: Raw material powder, with a gelatinization degree of 20%, powder moisture content of 12%, protein content of 7.3%, total dietary fiber content of 1.5%, and 80-mesh passing rate of 100%.

[0150] Whole grain brown rice flour starch: Raw material powder, with a gelatinization degree of 15%, powder moisture content of 12%, protein content of 9.5%, total dietary fiber content of 5.3%, and 80-mesh passing rate of 100%.

[0151] Manufacturing Example 1:

[0152] Baked rice bran flour A: Using rice bran flour starch as the raw material, baked at 150°C for 5 minutes, with a gelatinization degree of 40.9%, powder moisture content of 2.86%, protein content of 7.3%, total dietary fiber content of 1.5%, and 80-mesh passing rate of 100%.

[0153] Manufacturing Example 2:

[0154] Extruded and expanded rice bran flour B: Using rice bran flour starch as the raw material, first baked at 150°C for 5 minutes, and then processed by extrusion and expansion at 110°C, with a gelatinization degree of 93%, powder moisture content of 3.36%, protein content of 7.3%, total dietary fiber content of 1.5%, and 80-mesh passing rate of 100%.

[0155] Manufacturing Example 3:

[0156] Extruded and expanded rice bran flour C: Using rice bran flour starch as the raw material, directly processed by extrusion and expansion at 105°C, with a gelatinization degree of 91%, powder moisture content of 3.69%, protein content of 7.3%, total dietary fiber content of 1.5%, and 80-mesh passing rate of 100%.

[0157] Manufacturing Example 4:

[0158] Extruded and expanded rice bran flour D: Using rice bran flour starch as the raw material, directly processed by extrusion and expansion at 125°C, with a gelatinization degree of 94.9%, powder moisture content of 3.1%, protein content of 7.3%, total dietary fiber content of 1.5%, and 80-mesh passing rate of 100%.

[0159] Production Example 5:

[0160] Extruded and Expanded Rice Bran Flour E: Using raw rice bran flour as raw material, directly extruded and expanded at 135°C, gelatinization degree is 95%, moisture content of powder is 3.69%, protein content is 7.3%, total dietary fiber content is 1.5%, and passing rate through 80 mesh is 100%.

[0161] Production Example 6:

[0162] Extruded and Expanded Rice Flour: Using raw rice flour as raw material, directly extruded and expanded at 125°C, gelatinization degree is 95.3%, moisture content of powder is 3.87%, protein content is 6.4%, total dietary fiber content is 0.7%, and passing rate through 80 mesh is 100%.

[0163] Production Example 7:

[0164] Extruded and Expanded Whole Grain Brown Rice Flour: Using raw whole grain brown rice flour as raw material, directly extruded and expanded at 125°C, gelatinization degree is 93.9%, moisture content of powder is 3.53%, protein content is 9.5%, total dietary fiber content is 5.3%, and passing rate through 80 mesh is 100%.

[0165] Production Example 8:

[0166] Extruded and Expanded Food Grade Rice Bran: Using yellow rice bran of rice bran as raw material, directly extruded and expanded at 125°C, gelatinization degree is 93%, moisture content of powder is 4.81%, protein content is 20%, total dietary fiber content is 35%, and passing rate through 80 mesh is 100%.

[0167] Example 1

[0168] According to the above "Preparation of Rice Milk Flavored Chocolate Sauce", prepare the rice milk flavored chocolate sauce according to the formula in Table 3. The oil is Jinli Advanced Chocolate Filling Oil LSS29 - 02, and it is ground using a ball mill to a fineness of less than 100 μm. The temperature of the jacketed water bath of the ball mill is 50 - 60°C.

[0169] Examples 2 - 7

[0170] Except for changing the formula as shown in Table 3, prepare the rice milk flavored chocolate sauce in the same manner as Example 1.

[0171] Comparative Examples 1 - 7

[0172] Except for changing the formula as shown in Table 4, prepare the rice milk flavored chocolate sauce in the same manner as Example 1.

[0173] Table 1 is a summary table of the process treatment conditions and component contents used in the examples. Table 2 is a summary table of the process treatment conditions and component contents used in the comparative examples.

[0174] Table 1

[0175]

[0176]

[0177] Table 2

[0178]

[0179] Table 3

[0180]

[0181] Table 4

[0182]

[0183]

[0184] The chocolate sauce was prepared according to the formulations in Tables 3 - 4 for the examples and comparative examples. Subsequently, the moisture content, fineness, viscosity at 40°C, spreadability test at 25°C, storage experiment at 38°C, and caramel flavor tasting evaluation of the chocolate sauce were carried out. The results are shown in Tables 5 - 8 and Figures 1 to 4 .

[0185] For Comparative Examples 1, 3, and 6, due to the too high viscosity during the preparation of the chocolate sauce, it was impossible to discharge the material, and finally the chocolate sauce could not be prepared. It is speculated that it may be highly related to the high moisture content (12 - 13%) of the starch; and the national standard GB / T 19343 - 2016 "Chocolate and Chocolate Products, Cocoa Butter Equivalent Chocolate and Cocoa Butter Equivalent Chocolate Products" limits the moisture content of chocolate to ≤1.5%, while the moisture content in Comparative Examples 1, 3, and 6 exceeded the standard.

[0186] Table 5

[0187]

[0188] Table 6

[0189]

[0190] Table 7 shows the ranking results of the caramel flavor tasting evaluation scores of the rice milk - flavored chocolate sauce prepared from the examples. Table 8 shows the ranking results of the caramel flavor tasting evaluation scores of the rice milk - flavored chocolate sauce prepared from the comparative examples.

[0191] The caramel flavor was scored. 1 - 10 indicates the caramel flavor from none to the strongest; 1 means no caramel flavor; 2 indicates slightly having caramel flavor; 3 - 4 means having obvious caramel flavor; 5 - 9 means strong caramel flavor; 10 means the strongest caramel flavor with a slight bitterness.

[0192] Table 7

[0193] Evaluator Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 1 4 7 10 2 5 6 8 2 6 7 10 3 4 5 9 3 5 7 10 2 4 6 8 4 2 7 9 4 5 6 10 5 3 8 10 4 5 6 7 6 3 6 10 2 5 7 9 7 3 7 10 4 5 6 9 8 5 7 10 2 4 6 9 9 6 7 10 2 3 5 8 10 6 7 10 3 4 5 9 11 6 8 10 2 4 5 7 12 6 7 10 3 4 5 9 13 2 9 10 4 5 6 7 14 5 7 9 3 4 6 8 Rank sum 62 101 138 40 61 80 117

[0194] Table 8

[0195]

[0196]

[0197] As can be seen from Tables 5 to 6, the water contents of the rice milk flavored chocolate sauces prepared from rice flour, rice bran powder, whole grain brown rice flour, and food-grade rice bran after baking or extrusion puffing are all relatively low, meeting the requirements for the moisture content of chocolate in GB / T 19343-2016.

[0198] The plastic viscosity and yield stress of the chocolate sauce at 40 °C can reflect the fluidity of the sauce during transportation and storage. From Tables 5 to 6 and Figures 1 to 2 it can be seen that regarding the plastic viscosity of the chocolate sauce at 40 °C, the plastic viscosities of Comparative Example 2, Comparative Example 5, and Examples 1 to 7 are slightly greater than that of Comparative Example 4, indicating that adding the extruded and puffed powder to the chocolate sauce will slightly affect the plastic viscosity of the chocolate sauce. From the magnitude of the yield stress at 40 °C, it shows that Comparative Example 2, Comparative Example 5, and Examples 1 to 7 use the extruded and puffed powder, and the yield stress has increased compared to Comparative Example 4. Among them, in Comparative Example 5, the rice bran powder is first baked at high temperature and then extruded and puffed, and the viscosity and yield stress of the chocolate sauce at 40 °C are slightly lower than those of Examples 1-3 and Example 7 (directly extruded and puffed with raw powder).

[0199] The hardness and spreadability of the chocolate sauce at room temperature can reflect the hardness of the chocolate sauce when used at room temperature and its textural properties such as whether it is easy to spread. Combining Tables 5 to 6 and Figure 3 , for the hardness and spreadability values of the rice milk flavored chocolate sauce at 25 °C, when the protein and total dietary fiber contents in the rice bran powder used are the same, the values of Examples 1 to 4 and Example 6 are greater than those of Comparative Example 4 and Comparative Example 5, indicating that extrusion puffing enhances the texture of the chocolate sauce, making the texture of the chocolate sauce more compact and the hardness increase.

[0200] Figure 4 It is to observe the appearance of the products during storage at 38 °C for the comparative examples and examples, and evaluate from whether the edge of the chocolate sauce melts, whether there is oil leakage, and the glossiness, and record the time when the chocolate sauce starts to leak oil. From Figure 4It can be seen from the results that the chocolate sauce prepared with extruded and expanded rice flour in Comparative Example 2 showed severe oil seepage on the 5th day. In Comparative Example 4, the rice milk flavored chocolate sauce was made with rice bran that only underwent high-temperature baking, and the edge of the chocolate sauce melted on the 19th day and had no gloss. The chocolate sauce prepared with rice bran that was first baked at high temperature and then extruded and expanded in Comparative Example 5 showed severe oil seepage on the 5th day. In Comparative Example 7, the extruded and expanded food-grade rice bran was used, and the edge melted on the 3rd day with liquid oil oozing out. In Examples 1 to 3, the raw rice bran was directly extruded and expanded at different temperatures, and in Example 7, the whole grain brown rice flour was directly extruded and expanded at 125°C. The prepared rice milk flavored chocolate sauce did not show oil seepage after being stored for 166 days and had good gloss; in Examples 4 to 6, different contents of extruded and expanded rice bran and extruded and expanded whole grain brown rice flour (5-15%) were added to the rice milk flavored chocolate sauce. After the chocolate sauce was stored at 38°C for 166 days, except that the gloss of Example 4 was slightly affected, the products did not show oil seepage and showed good anti-oil-seepage stability.

[0201] Combined with the summary table of the process treatment conditions and component contents of the rice flour, rice bran powder, whole grain brown rice flour, and food-grade rice bran used in the examples and comparative examples in Tables 1-2, the rice bran powder used in Comparative Example 4 did not undergo extrusion puffing treatment, only underwent high-temperature baking at 150°C, with a gelatinization degree of 40.9%, and the protein content in the powder was 7.3%. When applied to the rice milk flavored chocolate sauce and stored at 38°C for 19 days, edge melting occurred, and the surface of the chocolate sauce lost its luster. The powder used in Comparative Example 5 was the powder of the high-temperature baked rice bran powder in Comparative Example 4 after extrusion puffing. Although the gelatinization degree of the powder reached 93.0% after extrusion puffing, it failed to improve its anti-seepage and oil resistance at high temperatures when applied to the chocolate sauce. For Examples 1-3, raw rice bran powder (gelatinization degree of 20.0%) was used for extrusion puffing treatment, and the powder after extrusion puffing was added to the chocolate sauce to improve its anti-seepage and oil resistance characteristics at high temperatures. In Example 7, whole grain brown rice flour raw powder (gelatinization degree of 15%) was directly used for extrusion puffing treatment and then applied to the rice milk flavored chocolate sauce. After storing the chocolate sauce at 38°C for 166 days, no oil seepage occurred. It is speculated that the possible reason is that the gelatinization degree of the raw powder is low, and it has not undergone high-temperature treatment, so the initial structure of the starch molecular chain is preserved intact. When directly undergoing extrusion puffing, the protein and starch in the powder are simultaneously modified, and the starch is completely gelatinized, forming a network structure and aggregating into clusters. When applied to a food system with low moisture and high oil content such as chocolate sauce, it can increase the viscosity and yield stress of the chocolate sauce, making the oil in the system not easy to flow. If the powder before extrusion puffing has undergone high-temperature heating and partial gelatinization, and the starch molecular chain is partially broken and rearranged; when undergoing extrusion puffing again, the starch molecular chain aggregates into clusters or the formed network structure is not tight, resulting in a decrease in both the viscosity and yield stress when applied to the chocolate sauce, and the oil in the system is more likely to flow, causing oil seepage at high temperatures (such as Comparative Example 5).

[0202] The protein content of the rice flour used in Comparative Example 2 was only 6.4%, which was lower than the protein content of the rice bran powder (7.3%) and the protein content of the whole grain brown rice flour (9.5%). Although Comparative Example 2 directly used raw rice flour for extrusion puffing and the starch gelatinization degree also reached 95.3%, since the starch content in the rice flour was high and the contents of protein, fiber, oil, etc. were all lower than those of the rice bran powder and the whole grain brown rice flour, it is speculated that during extrusion puffing, the modification between protein and starch or the compactness of the polymer network structure was not good, resulting in low viscosity and yield stress of the chocolate sauce, and it could not lock the liquid oil well, and finally the oil in the chocolate sauce was easily exuded at high temperatures.

[0203] In the food-grade rice bran used in Comparative Example 7, the protein content was 20%, the total dietary fiber content was 35%, and the remaining carbohydrate content was much lower than that of rice bran powder and whole grain brown rice powder. It is speculated that after extrusion and puffing, protein and dietary fiber may form conjugates. The more fiber there is, the worse the extrusion and puffing effect will be, and the network structure of the final product may not be able to well wrap the liquid oil, resulting in oil seepage of the chocolate sauce on the 3rd day at high temperature.

[0204] Examples 4 to 6 are adding 5 to 15% of extruded and puffed rice bran powder and extruded and puffed whole grain brown rice powder to the rice milk flavored chocolate sauce, which can improve its anti-oil seepage effect at high temperature.

[0205] As can be seen from the above, directly subjecting raw rice bran powder and raw whole grain brown rice powder (with a gelatinization degree of less than 20% and a protein content of more than 7.3%) to extrusion and puffing treatment and adding them to the chocolate sauce in an amount of 5 to 20% by mass can improve the anti-oil seepage property of the chocolate sauce at high temperature. Since the extruded and puffed powder will increase the viscosity and yield stress of the chocolate sauce, and it increases with the increase of the addition amount of the extruded and puffed powder, considering the convenience of actual pumping and processing of the chocolate sauce, the maximum addition amount of the extruded and puffed powder in the chocolate sauce of the present invention is 20%.

[0206] Tables 7 to 8 are the data of inviting 14 evaluators to score and rank the rich caramel flavor of the products in the examples and comparative examples. Using the Friedman test, since the ranks of Comparative Example 4 and Comparative Example 7 are both 14 and the products have no caramel flavor, these two are temporarily counted as one when ranking. That is, 14 tasters evaluate 10 products. Using the Friedman test, first calculate the F test value, see Formula 1:

[0207]

[0208] j is the number of evaluators, p is the number of samples, and R 1 is the rank sum of the first product, R 2 is the rank sum of the second product, and so on, R p is the rank sum of the pth product.

[0209] In this experiment, j is 14, p is 10, R 1 is 14, R 2 is 38, R 3 is 40, R 4 is 61, R 5 is 62, R 6 is 80, R 7 is 101, R 8 is 117, R 9 is 119, R 10 is 138; calculate Ftest It is 116.96, which is greater than the critical value of 16.92 at a significance level of 0.05 in the Friedman test in Table 5 of GB / T 12315-2008, indicating that there are significant differences among the 10 samples when the significance level is less than or equal to 0.05.

[0210] Then, through Formula 2, the least significant difference LSD = 31.4 is calculated.

[0211]

[0212] Note: When the significance level is 0.05, the z value is 1.96.

[0213] Compare the absolute value of the difference in rank sums between each two samples with LSD, and determine the sample groups where the rank sums of two products are greater than LSD. The larger the absolute value of the difference in rank sums, the more significant the difference between these two products.

[0214] Make an absolute value comparison of the differences in rank sums between each pair of samples in Tables 7-8, screen out the samples with the absolute value of the difference in rank sums greater than 31.4, and rank the products according to the strength of their caramel flavors from low to high. The results are shown in Table 9.

[0215] Table 9

[0216]

[0217] Note: Since Comparative Example 4 and Comparative Example 7 have the same rank, they are both regarded as the same Comparative Example 4 when ranking with other comparative examples and examples.

[0218] According to the results in Table 9, rank the samples from the weakest to the strongest caramel flavor: Example 3 > Comparative Example 2 > Example 7 > Example 2 > Example 6 > Example 1 > Example 5 > Example 4 > Comparative Example 5 > Comparative Example 4 = Comparative Example 7

[0219] It can be seen that adding extruded and expanded rice bran powder obtained by extruding and expanding rice bran powder with raw starch and extruded and expanded whole grain brown rice powder obtained by extruding and expanding whole grain brown rice powder with raw starch into chocolate sauce can enhance the caramel flavor of the chocolate sauce. The flavor intensity gradually increases with the increase of the extrusion and expansion temperature and also increases with the increase of the addition amounts of extruded and expanded rice bran powder and extruded and expanded whole grain brown rice powder in the chocolate sauce. The extrusion and expansion temperature is preferably 110-130 °C, and the optimal temperature is 125 °C. If the temperature is too high, burnt bitter taste will be produced; if the temperature is too low, it will affect the gelatinization of starch, the degradation of protein and the caramel flavor strength generated by the Maillard reaction during this process, resulting in no caramel flavor or weakened flavor. The most suitable addition amount of extruded and expanded rice bran powder in the chocolate sauce is 5-20% by mass, preferably 10-20% by mass. If the addition amount is too high, it will cause an increase in the viscosity of the chocolate sauce and an increase in the mouthfeel of sticking to the mouth, affecting the operability and taste. Extruded and expanded rice flour also has a caramel flavor when applied in rice milk flavored chocolate sauce, but it does not have the effect of resisting oil seepage when applied in rice milk chocolate sauce. Extruded and expanded food-grade rice bran does not have the effect of resisting oil seepage on chocolate sauce due to its high total dietary fiber content after extrusion and expansion.

[0220] As can be seen from the above, by directly subjecting rice bran powder with raw starch and whole grain brown rice powder with raw starch (the gelatinization degree is below 20%, the protein content is greater than 6.4%, and the total dietary fiber content is less than 35%) to extrusion and expansion treatment under certain conditions, when the obtained extruded and expanded rice bran powder or extruded and expanded whole grain brown rice powder is added to chocolate sauce, it can enhance the stability of the chocolate sauce against oil seepage at high temperatures, and at the same time can also enhance the flavor richness of the product, with a caramel flavor being produced. The present invention starts from non-oil raw materials to solve the problem of oil seepage in chocolate sauce, and is a method that can bring a special caramel flavor to the product without adding any flavorings.

[0221] Industrial applicability

[0222] The present invention obtains extruded and expanded cereal powder by subjecting cereal powder to extrusion and expansion treatment under specific conditions. When this cereal powder is added to chocolate sauce and the like, it can solve the problems of oil seepage and oil migration that are prone to occur in chocolate sauce and sandwich fillings at high temperatures without changing the oil, significantly improve the oil seepage resistance of chocolate sauce and the like at high temperatures, and at the same time can also enhance the flavor richness of the sauce.

Claims

1. A method for manufacturing cereal flour, characterized in that, the manufacturing method includes: directly performing extrusion puffing treatment on cereal raw materials at an extrusion puffing temperature of 105 - 150°C, wherein the cereal raw materials include rice bran powder or brown rice flour.

2. The manufacturing method according to claim 1, characterized in that, the manufacturing method satisfies at least one of the following conditions: (1) The gelatinization degree of the cereal raw materials is 20% or less; (2) The protein content of the cereal raw materials is greater than 6.4%, preferably 7.3% or more; (3) The total dietary fiber content of the cereal raw materials is less than 35%, preferably less than 10%; (4) The brown rice flour is whole grain brown rice flour; (5) The extrusion puffing temperature is 110 - 130°C.

3. The manufacturing method according to claim 1 or 2, characterized in that, before the extrusion puffing treatment, the manufacturing method does not include the process of heating the cereal raw materials.

4. The manufacturing method according to any one of claims 1 - 3, characterized in that, the manufacturing method further includes: after the extrusion puffing treatment, drying and / or pulverizing the extrusion - puffed cereal flour obtained from the extrusion puffing treatment.

5. A cereal flour, characterized in that, it is the cereal flour obtained by the manufacturing method according to any one of claims 1 - 4.

6. A chocolate sauce, characterized in that, it includes the cereal flour according to claim 5, preferably, based on the total mass of the chocolate sauce, the content of the cereal flour is 5 - 20% by mass; preferably, the chocolate sauce satisfies the following condition: when placed at 38°C, the number of days without oil seepage of the chocolate sauce is greater than 19 days, preferably 166 days or more.

7. A food, characterized in that, the food contains the chocolate sauce according to claim 6.

8. The food according to claim 7, characterized in that, the food contains a sandwich layer or a coating layer, and the sandwich layer or the coating layer contains the chocolate sauce.

9. Use of the cereal flour according to claim 5 in improving the oil - resistance and anti - seepage property of chocolate sauce.

10. A method for enhancing the oil - resistance and anti - seepage property of chocolate sauce, characterized in that, the method includes using the cereal flour according to claim 5.

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