Composition for food product dough

Abstract

To improve texture and appearance of a food product obtainable from a food product dough by improving the dough thereby to improve workability.SOLUTION: The present invention has been achieved by finding out the fact that Glycyrrhizae Radix root extract has improvement effect of a food product dough.SELECTED DRAWING: Figure 1

Description

[Technical Field]

[0001] The present invention relates to a composition for food dough, a method for producing said composition, a food obtained from said composition, a food dough improving composition, a method for improving food dough, etc. [Background technology]

[0002] Noodles, bread, and the like are obtained by using a dough obtained by mixing cereal flour with a liquid or the like and finally heating the dough, and it is known that improving the dough can improve the workability during production and the texture when eaten. As a method for improving the dough, for example, Patent Document 1 discloses a dough composition containing a crystalline cellulose complex, and describes that by using the crystalline cellulose complex in the dough composition, it is possible to obtain a food product that has a moist and chewy texture as well as a moderately crispy texture that is easy to bite through. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] Patent No. 5782244 Summary of the Invention [Problem to be solved by the invention]

[0004] The present invention aims to improve workability by improving food dough, and to improve the texture and appearance of foods obtained from the dough. [Means for solving the problem]

[0005] The inventors have discovered that licorice root extract has an improving effect on food dough, and have completed the present invention.

[0006] That is, the present invention comprises the following features [1] to

[13] . [1] A composition for food dough, comprising a licorice root extract containing less than 5.0% glycyrrhizinic acid and a starchy ingredient. [2] The food dough composition according to [1], further comprising a spice extract. [3] The food dough composition according to [1] or [2], wherein the food dough composition contains 0.0005 to 0.5 wt. % of licorice root extract as a solid content derived from licorice root, based on the solid content of the food dough composition. [4] The food dough composition according to any one of [1] to [3], wherein the food dough is dough for noodles, bread, confectionery, rice cakes, dumplings, takoyaki, or okonomiyaki. [5] A method for producing a food dough composition, characterized by adding a licorice root extract containing less than 5.0% glycyrrhizinic acid to a starchy raw material. [6] The method for producing the food dough composition according to [5], further comprising a spice extract. [7] A method for producing a food dough composition according to [5] or [6], characterized in that licorice root extract is added in an amount of 0.0005 to 0.5% by weight as licorice root-derived solids per solid content of the food dough composition. [8] A method for producing a food dough composition according to any one of [5] to [7], wherein the food dough is dough for noodles, bread, confectionery, rice cakes, dumplings, takoyaki, or okonomiyaki. [9] A food product obtained by heating the food dough composition according to any one of [1] to [4].

[10] The food according to [9], wherein the food obtained by heating is noodles, bread, confectionery, rice cakes, dumplings, takoyaki, or okonomiyaki.

[11] A composition for improving food dough, comprising, as an active ingredient, a licorice root extract having a glycyrrhizinic acid content of less than 5.0%.

[12] A method for improving food dough, comprising adding a licorice root extract containing less than 5.0% glycyrrhizinic acid to a starchy raw material.

[13] A method for improving food dough, comprising adding 0.0005 to 0.5% by weight of licorice root extract as a solid content derived from licorice root per solid content of a food dough composition. [Effects of the Invention]

[0007] By using a food dough composition containing licorice root extract and a starchy raw material, workability during dough production is improved, and it is possible to provide foods obtained from the food dough composition with improved texture, appearance, etc. [Brief explanation of the drawings]

[0008] [Figure 1] The financier dough was baked in a metal pound cake mold, and the photos shown are of the financiers (top row) removed from the mold (bottom row) after removal. [Figure 2] Financier dough was baked in a paper cup, and the photograph shows the financier after the paper was peeled off and the peeled paper placed on aluminum foil. The photograph shows the bottom of the financier (bottom right of the photograph) and the peeled paper of the cup (the circle on the left side of the financier and the top half of the photograph). [Figure 3] This is a photograph of the alcohol evaporator after it had been stored in a plastic bag in contact with baked financiers for 15 days. [Figure 4] The photos shown are of the bottom of the steamed bun after the paper has been peeled off (right) and the paper after it has been peeled off (left). DETAILED DESCRIPTION OF THE INVENTION

[0009] The food dough composition of the present invention contains licorice root extract and a starchy raw material, with the licorice root extract as an active ingredient. The licorice root extract used in the present invention is not particularly limited as long as it contains less than 5.0% glycyrrhizinic acid. It is sufficient for it to be an extract obtained from licorice root and have a dough-improving effect. Examples of extraction methods include supercritical extraction using carbon dioxide, etc., steam distillation, and solvent extraction using water, alcohol, or a mixture thereof. A combination of these extraction methods may also be used. The liquid portion can be recovered by solid-liquid separation, such as filtration using a nonwoven fabric or mesh, or centrifugation. Furthermore, concentrated and / or dried products are preferred. They can be dried and powdered by drum drying, air drying, spray drying, vacuum drying, and / or freeze drying, or powdered using common excipients such as dextrin and starch. Commercially available licorice root extracts can be used, such as "Lycospice B" or "Lycospice T" (both trade names, manufactured by Ikeda Tohka Kogyo Co., Ltd.). The term "licorice root extract" used herein refers to a substance containing less than 5.0% glycyrrhizin and does not qualify as a sweetener. The List of Existing Food Additives lists the names of products used as sweeteners as "licorice extract," "licorice extract," "glycyrrhizin," or "licorice extract." The Official Specification of Food Additives states that these products are crude products containing 5.0% to less than 50.0% glycyrrhizin or purified products containing 50.0 to 80.0% glycyrrhizin. The licorice root extract used in the present invention is referred to as "licorice root extract" to distinguish it from the aforementioned licorice extract used as a sweetener. This means that the licorice root extract contains less than 5.0% glycyrrhizin. Because the licorice root extract described in the present invention is not a sweetener, it can be used in various foods where sweetness is undesirable, improving the stickiness of dough and the texture and appearance of foods prepared using the dough through a heating process.

[0010] The food dough composition of the present invention is not particularly limited as long as it contains licorice root extract and can improve the physical properties of the dough, but it is preferred that the licorice root extract be contained in an amount of 0.0005 to 0.5 wt %, more preferably 0.0008 to 0.4 wt %, and even more preferably 0.001 to 0.3 wt % of licorice root-derived solids per solid content of the food dough composition, and a spice extract may also be used in combination.

[0011] The spice extract used in the present invention is an extract obtained from spices and is not particularly limited, but examples of extraction methods include supercritical extraction using carbon dioxide, steam distillation, and solvent extraction using water, alcohol, a mixture thereof, etc., and extraction by a combination of these extraction methods is also possible, and the liquid portion can be recovered by solid-liquid separation such as filtration using nonwoven fabric or mesh, or centrifugation. Furthermore, concentrated and / or dried products are preferred, and can be dried and powdered by drum drying, air drying, spray drying, vacuum drying, and / or freeze drying, etc., and may also be powdered using common excipients such as dextrin, starch, etc. Examples of spices include caraway, cinnamon, cloves, nutmeg, mace, rosemary, allspice, white pepper, black pepper, coriander seed, fennel, fenugreek, vanilla beans (including vanilla seeds), star anise, anise, cardamom, cumin, oregano, ginger, thyme, sage, parsley, basil, etc. One or more spice extracts selected from the above may be used, and commercially available spice extracts can be used. The amount of spice extract added is preferably 1.0 to 150 parts by weight, more preferably 1.5 to 120 parts by weight, and even more preferably 2.0 to 100 parts by weight of spice-derived solids per 100 parts by weight of licorice root-derived solids.

[0012] In the present invention, the food dough composition of the present invention can be produced by adding licorice root extract to a starchy raw material, and a spice extract may also be added to the licorice root extract. The starchy raw material is not particularly limited as long as it contains starch, and examples include flours such as wheat flour, rice flour, barley flour, rye flour, and oat flour; cereal-derived starches such as cornstarch; rhizome-derived starches such as potato starch, sweet potato starch, kudzu starch, and tapioca starch; and bean-derived starches such as broad bean starch, mung bean starch, adzuki bean starch, and pea starch, or modified starches. The food dough composition can be produced by adding licorice root extract to the raw material. Furthermore, other ingredients such as salt, sugars, proteins, oils and fats, eggs, yeast, and baking soda can also be added as appropriate.

[0013] The food dough composition of the present invention may be any composition obtained by mixing at least licorice root extract and a starchy raw material, and may be a powder composition or a dough or batter containing water. The use of the food dough composition is not particularly limited, but it can be used for, for example, noodles such as noodle sheets, noodle skins, and noodle strings, breads such as leavened bread and unleavened bread, confectioneries, rice cakes, dumplings, takoyaki, okonomiyaki, etc. Furthermore, the food obtained by heating the composition may be any edible food obtained by heating a dough composition obtained by mixing at least licorice root extract and a starchy raw material, and is not particularly limited, but examples thereof include the noodles, breads, confectioneries, rice cakes, dumplings, takoyaki, okonomiyaki, etc., and specific examples thereof include udon, somen, hiyamugi, soba, hoto, Chinese noodles, pasta, harusame, pho, instant noodles (fried noodles, non-fried noodles, shabu-shabu), gyoza wrappers, shumai wrappers, wontons, etc. (the following Examples include: noodles (above), white bread, French bread, focaccia, naan, pizza, mantou, yeast donuts, Chinese buns (all breads), scones, muffins, butter cake, financiers, madeleines, brownies, castella, pancakes, steamed buns, cake donuts, waffles, baby castella, cookies, pies, tarts, obanyaki (kaitenyaki, imagawayaki, etc.), dorayaki, manju, dango, etc. (all sweets), mochi, warabimochi, gyuhi, etc. (all mochi), takoyaki, okonomiyaki, etc. Licorice root extract has the effect of improving dough, such as improving water retention, which reduces stickiness of the dough and improves the degree to which dough pieces stick together before and after heating. Specifically, this not only improves the adhesiveness and adhesion of dough to each other and to utensils before heating, during cooking, after drying, steaming, and frying, but also improves the ability of noodles to loosen when put into hot water, during boiling, and when rehydrating. It also reduces adhesion to utensils and hands during dough production, and to metal, paper, and silicone cookware and molds during cooking. This can, for example, prevent dumplings from sticking to frying pans, reduce sticking of noodles to utensils during steaming or frying, and improve the release properties of breads and sweets after baking or steaming, thereby improving workability during dough production and cooking and improving the appearance of food. Furthermore, the licorice root extract inhibits starch aging and improves water retention, thereby improving texture such as chewy texture, bouncy texture, crispy texture on the grill, firmness of noodles, moist texture of dough, appearance such as stickiness on the surface, ease of swallowing, and deterioration over time after heating. [Example]

[0014] The present invention will be specifically described below with reference to examples, but the present invention is not limited to the following examples. In the present invention, all % is by weight unless otherwise specified.

[0015] [Example 1] (Preparing gyoza skins) The composition other than tap water shown in Table 1 was taken as 100%, and licorice root extract Licospice B (glycyrrhizinic acid: less than 5%, Ikeda Tohka Kogyo Co., Ltd.) was added in an amount of 0.0014% (Example 1-1), 0.0043 (Example 1-2), 0.0099% (Example 1-3), 0.021% (Example 1-4), 0.071% (Example 1-5), or 0.14% (Example 1-6) in terms of solid content derived from the licorice root used as the raw material. In addition, a spice extract (white spice) was further added to Examples 1-1 to 1-6. A spice extract (extracted from bell pepper, fenugreek, and nutmeg with an aqueous ethanol solution) was added in an amount of 0.000071% (Example 1-7), 0.00021% (Example 1-8), 0.00050% (Example 1-9), 0.0011% (Example 1-10), 0.0036% (Example 1-11), or 0.0071% (Example 1-12) in terms of solid content derived from the spice raw materials, and after preparing dough for gyoza skins in the usual way, the dough was shaped into gyoza skins to produce gyoza skins for Examples 1-1 to 1-12.

[0016] [Table 1]

[0017] [Evaluation Test 1] (Gyoza wrapper (dough) evaluation) For the gyoza skins of Examples 1-1 to 1-12, the gyoza skins prepared without licorice root extract or spice extract according to the formulation shown in Table 1 were used as a comparison product, and the above evaluations were performed on the following items for Examples 1-1 to 1-12 immediately after molding, and the results are shown in Table 2. Furthermore, for evaluation after thawing, products 1-2, 1-3, and 1-5 were frozen for two days after molding, removed, placed on filter paper, and left at room temperature for one day to thaw. The degree of adhesion to the filter paper was checked, and the feel of the thawed dough was checked by touching it with the hand, with the results shown in Table 2. Tests were also conducted in the same way using medicine wrapping paper instead of filter paper. Each evaluation was performed by six trained panelists.

[0018] "Degree of adhesion" The formed dough was placed on filter paper and left at room temperature for one day, after which the degree of adhesion to the filter paper was checked. ○: Peels off from the paper when tilted, △: Partly sticks to the paper, ×: Sticks to the paper "Smooth feeling" The formed dough was placed on filter paper and left at room temperature for one day, after which the texture was checked. ○: Smooth, △: Some of it sticks to your hands, ×: It sticks to your hands

[0019] [Table 2]

[0020] The results of the evaluation using medicine wrapping paper instead of filter paper were the same as those for filter paper (Table 2). Immediately after forming, the gyoza skins without licorice root extract tended to stick to paper and hands, whereas the gyoza skins containing licorice root extract were less likely to stick and remained smooth at all concentrations.It was also confirmed that the gyoza skins containing licorice root extract remained less likely to stick and remained smooth even after being thawed in the cold, demonstrating that the physical properties of the dough were improved by adding licorice root extract.

[0021] [Evaluation Test 2] (Evaluation of stuffed dumplings (before and after baking)) Pork-containing filling prepared by conventional methods was wrapped in gyoza skins of Examples 1-2, 1-3, 1-5, 1-8, 1-9, or 1-11, and the resulting gyoza for each example were arranged side by side on a tray with seven pieces. They were then frozen for two days and then refrigerated for two days, after which they were evaluated for the following items, and the results are shown in Table 3. Note that gyoza using gyoza skins prepared according to the formulation shown in Table 1 but without the addition of licorice root extract or spice extract were used as a comparison product and evaluated in the same way. The products that were only refrigerated for two days were also evaluated in the same way.

[0022] "Easy to peel off" After thawing, the ease with which adjacent dumplings could be peeled apart was checked. ○: Easy to peel, △: Somewhat difficult to peel, ×: The dumplings stick together and are difficult to peel "Texture" After each gyoza was baked under the same conditions, the texture of the uncooked part of the skin was checked. ○: Chewy, △: The seams of the skin are a little hard, ×: Hard overall "Crunchy" After baking each gyoza under the same conditions, the texture of the skin was checked when the browned part was cut with a knife. ○: Still crispy even after a few minutes, △: Crispy feeling decreases after a few minutes, ×: Not crispy

[0023] [Table 3]

[0024] The results for refrigerated storage only were the same as those for thawed samples (Table 3). For dumplings that had been thawed or stored in a refrigerator, it was found that the dumplings stuffed with a skin containing no licorice root extract stuck together and were difficult to separate, whereas the dumplings containing licorice root extract separated easily and were easy to work with when baked. Furthermore, it was confirmed that the dumplings stuffed with a skin containing no licorice root extract had a hard skin after baking, were not crispy on the outside, and had a poor texture, whereas the dumplings stuffed with a skin containing licorice root extract had a good texture, demonstrating that the addition of licorice root extract improved the physical properties of the dough, resulting in an improved texture after baking.

[0025] [Example 2] (Dumpling preparation) To the 100% formulation shown in Table 4, licorice root extract, Licospice B, was added at 0.0075% (Example 2-1) in terms of solid content derived from the licorice root raw material, and the spice extract used in Example 1 was further added at 0.00038% (Example 2-2) in terms of solid content derived from the spice raw material. After preparing the dumpling dough in the usual manner, the mixture was divided into 8 portions and rolled into balls. The mixture was boiled in boiling water for 5 minutes, then soaked in cold water for 3 minutes, and drained to produce the dumplings Product 2-1 and 2-2.

[0026] [Table 4]

[0027] [Evaluation Test 3] (Dango's rating) The dumplings made from Products 2-1 and 2-2 immediately after completion and after being refrigerated overnight were evaluated by six trained panelists for the following items, using dumplings prepared according to the formulation shown in Table 4 without the addition of licorice root extract or spice extract as a comparison product. The results are shown in Table 5.

[0028] "exterior" The surface of the dumplings was observed for stickiness (starch retrogradation) immediately after completion or after being left overnight. ○: No slimy parts, △: Some parts are slimy, ×: Overall slimy "Texture" The softness of the dumplings that had been left overnight was checked. 〇: Overall soft, △: Partially hard, ×: Overall hard

[0029] [Table 5]

[0030] The dango without licorice root extract was fine immediately after it was made, but after storing it in the refrigerator overnight, the starch began to age, the surface became sticky overall, and the center of the dango became hard. In contrast, the dango with licorice root extract remained soft overall and did not become sticky, just like immediately after it was made, even after storing it in the refrigerator overnight. This showed that adding licorice root extract can inhibit starch ageing.

[0031] [Example 3] (Preparation of warabi mochi) To the 100% formulation shown in Table 6, licorice root extract, Licospice B, was added at 0.0020% (Example 3-1) in terms of solid content derived from the licorice root raw material, and the spice extract used in Example 1 was further added at 0.00010% (Example 3-2) in terms of solid content derived from the spice raw material.The prepared dough was heated in a 600W microwave for 10 seconds and then mixed, a process repeated 11 times, and then dropped into ice water by the spoonful, the water was drained, and warabimochi products 3-1 and 3-2 were obtained.

[0032] [Table 6]

[0033] [Evaluation Test 4] (Rating of warabimochi) The dumplings of Examples 3-1 and 3-2 were evaluated by five trained panelists for the following items, using dumplings without licorice root extract or spice extract prepared according to the formulation shown in Table 6 as a comparison product, and the results are shown in Table 7.

[0034] "exterior" The surface smoothness was observed. ○: Overall smooth, △: Some parts are not smooth, ×: Overall not smooth "Texture" I confirmed the bouncy feeling when I ate it. ○: It's jiggly, △: It's jiggly but you can feel the core, ×: It's not jiggly and has a core

[0035] [Table 7]

[0036] While warabimochi without added licorice root extract had a poor appearance and texture, warabimochi with licorice root extract had a good appearance and texture, and warabimochi with licorice root extract and spice extract added to it had an even better appearance, demonstrating that the appearance and texture of warabimochi can be improved by adding licorice root extract.

[0037] [Example 4] (Udon preparation) To the 100% formulation shown in Table 8, licorice root extract Licospice B was added at 0.0046% (Example 4-1) or 0.0099% (Example 4-2) in terms of solids derived from the licorice root raw material. Furthermore, the spice extract used in Example 1 was further added to Example 4-2 at 0.00050% (Example 4-3) in terms of solids derived from the spice raw material. After kneading in a bread maker, the dough was removed and placed in a bag to rest for 2 hours, after which it was rolled and cut in a pasta machine. The floured noodles were placed in a bag and allowed to rest for approximately 5 hours, after which they were boiled in boiling water for 10 minutes and rinsed under running water until the udon was no longer sticky, to produce udon noodles (Examples 4-1 to 4-3). Furthermore, the dough of Example 4-2 or 4-3 was rested for 30 minutes, and the udon noodles obtained by the same procedures as in Example 4-2 or 4-3 were designated as Examples 4-4 and 4-5.

[0038] [Table 8]

[0039] [Evaluation Test 5] (Udon rating) The workability during preparation of Products 4-1 to 4-5 and the udon immediately after completion, Products 4-2 and 4-3 after overnight refrigeration, and Product 4-2 after 48 hours of frozen storage were evaluated by six trained panelists for the following items, using udon prepared according to the formulation shown in Table 8 without the addition of licorice root extract or spice extract and left to rest for 2 hours as a comparison product. The results are shown in Table 9.

[0040] "Workability" Regarding the ease of removing the bread from the bread maker, the amount of water and stickiness around the blades was checked. ○: No water remains around the blades, no stickiness and easy to remove, △: Water remains around the blades but it is not sticky and easy to remove, ×: Water remains around the blades, it is sticky and difficult to remove The ease of rolling (degree of sticking) during rolling was checked. ○: Rolling is possible without dusting with flour each time, △: Rolling is possible with dusting with flour each time, ×: Rolling is not possible without dusting with a large amount of flour "exterior" The surface of the udon noodles was observed for stickiness (starch retrogradation) immediately after cooking, or after being left overnight and then heated in a microwave oven, or after being frozen and then rehydrated in hot water. ○: No slimy parts, △: Some parts are slimy, ×: Overall slimy "Texture" The texture of the udon noodles was checked immediately after they were made, or after they were left overnight and then heated in a microwave oven, or after they were frozen and then rehydrated in hot water. ○: Overall firmness, △: Partial firmness, ×: Overall lack of firmness

[0041] [Table 9]

[0042] In preparing udon dough, it was found that, compared to dough without licorice root extract, dough containing licorice root extract showed slightly improved physical properties when removed from the kneaded dough or when rolled, and also slightly improved workability during preparation, regardless of the concentration of the extract.

[0043] Furthermore, udon noodles made from dough without added licorice root extract had a texture that was firm in some areas immediately after completion, but lost that firmness after overnight refrigeration or cold thawing, and their appearance was slimy overall, indicating starch aging, whether immediately after completion, after overnight refrigeration or cold thawing. In contrast, udon noodles made from dough containing licorice root extract were firm overall immediately after completion and in some areas even after overnight refrigeration or cold thawing, and their appearance was not slimy in any areas, whether immediately after completion, after overnight refrigeration or cold thawing. This demonstrates that the addition of licorice root extract can improve both the texture and appearance of udon noodles and inhibit starch aging.

[0044] [Example 5] (Preparation of Chinese noodles) To the 100% formulation shown in Table 10, 0.0099% of licorice root extract Licospice B, in terms of solid content derived from the licorice root raw material, and 0.00050% of the spice extract used in Example 1, in terms of solid content derived from the spice raw material, were added. Everything except the kneading water was placed in a food processor, and the kneading water was added little by little while mixing. The dough was then removed and placed in a bag and left to stand for 30 minutes, after which it was rolled and folded 15 times in a pasta machine. It was then placed in a bag again and left to stand for 1 hour, after which it was rolled and cut in a pasta machine. The floured noodles were boiled in boiling water for 6 minutes, rinsed under running water, and stored in the refrigerator for 20 minutes to produce Chinese noodles, Product 5.

[0045] [Table 10]

[0046] [Evaluation Test 6] (Chinese noodle evaluation) Regarding the workability during preparation of Example 5 and the texture of the Chinese noodles, six trained panelists evaluated the following items using Chinese noodles prepared with the formulation shown in Table 10 without added licorice root extract and spice extract as a comparison product, and the results are shown in Table 11.

[0047] "Workability" Regarding the ease of removing the food from the food processor, the degree of water and stickiness around the blades was checked. ○: No water remains around the blades, no stickiness and easy to remove, △: Water remains around the blades but it is not sticky and easy to remove, ×: Water remains around the blades, it is sticky and difficult to remove The ease of rolling (degree of sticking) during rolling was checked. ○: Hard to stick, △: Slightly easy to stick, ×: Easy to stick "Texture" The chewy texture and firmness of the noodles were confirmed when eaten. ○: Both chewy and firm, △: Not chewy but firm, ×: Neither chewy nor firm

[0048] [Table 11]

[0049] In preparing Chinese noodle dough, the dough containing licorice root extract showed slightly improved physical properties when removed from the kneaded dough and when rolled compared to the dough containing no licorice root extract, resulting in slightly improved workability during preparation; it was also found that the texture of the Chinese noodles obtained from the dough containing licorice root extract was slightly improved compared to the Chinese noodles obtained from the dough containing no licorice root extract.

[0050] [Example 6] (Bread preparation) To the 100% formulation shown in Table 12, licorice root extract Licospice B was added at 0.0080% solids derived from the licorice root raw material, and the spice extract used in Example 1 was added at 0.00040% solids derived from the spice raw material, and bread dough was prepared in the usual manner, then baked to produce bread Example 6.

[0051] [Table 12]

[0052] [Evaluation Test 7] (Bread rating) For the bread of Example Product 6, six trained panelists evaluated the following items, using bread without licorice root extract or spice extract prepared according to the formulation shown in Table 12 as a comparison product, and the results are shown in Table 13.

[0053] "Texture" The chewy texture of the bread was checked when it was eaten immediately after completion or after being refrigerated overnight and then returned to room temperature. ○: Overall chewy, △: Partially chewy, ×: Not chewy "Swallowing" The ease of swallowing when eating the bread immediately after it was made was checked. ○: Easy to swallow, △: A little stuck in the throat, ×: Difficult to swallow

[0054] [Table 13]

[0055] Bread made from dough without added licorice root extract did not have a chewy texture immediately after completion or after being refrigerated overnight, and was difficult to swallow. In contrast, bread made from dough containing licorice root extract had a chewy texture overall immediately after completion and in parts after being refrigerated overnight, and was also easy to swallow. This demonstrates that the texture and smoothness of bread can be improved by adding licorice root extract.

[0056] [Example 7] (Preparation of financiers) To the 100% formulation shown in Table 14, 0.0142% of licorice root extract Licospice B, in terms of solid content derived from the raw licorice root, and 0.00065% of the spice extract used in Example 1, in terms of solid content derived from the raw spice, were added, and financier dough was prepared in the usual manner, then placed in metal pound cake molds, paper cups, or silicone heart molds (3 pieces x 5 rows) and baked to produce each of the financiers in Example 7.

[0057] [Table 14]

[0058] [Evaluation Test 8] (Financier evaluation) Financiers baked in each mold for Example Product 7 were evaluated for releasability from each mold for the following items, using a financier dough prepared without the addition of licorice root extract and spice extract according to the formulation shown in Table 14 baked in each mold as a comparison product, and the results are shown in Table 15. Figure 1 also shows photographs of financiers baked in a metal pound cake mold and removed (top row) and the mold after removal (bottom row), with the left photo being the comparison product and the right photo being Example Product 7. In the financier in the top row, the darker parts are the parts of the dough that were in contact with the mold and were colored by baking; the more dark parts there are, the better the releasability, and the lighter parts are the parts that were in contact with the mold and the dough peeled off. Figure 2 shows the bottom of a financier after it has been baked in a paper cup and the paper has been peeled off (bottom right of the photo), and a photo of the bottom of the peeled cup (the circle on the left side of the financier) and the side (top half of the photo) placed on aluminum foil; the photo on the left shows a comparison product, and the photo on the right shows Example 7. In the bottom of the financier, the darker parts are the dough parts that are in contact with the mold and have been colored by baking (see black arrows); the more dark parts there are, the better the mold release properties are; and the whitish parts of the paper on the side of the mold (see white arrows) are the dough that has stuck to the paper, with even the uncolored parts of the inside of the financier remaining on the paper, indicating poor mold release properties.

[0059] "Ease of peeling from mold or paper mold" The ease of peeling from the metal mold or paper mold after firing was checked. ○: Easily peeled off, △: Somewhat difficult to peel off, ×: difficult to peel off "Ease of peeling from silicone mold" To assess the ease of peeling from the silicon mold after baking, the time it took for three pieces in one row to peel off was measured. ○: Less than 10 seconds, △: 10 seconds or more but less than 15 seconds, ×: 15 seconds or more "Dough remaining in the mold" After baking, the financiers were removed and the amount of batter remaining in the mold was checked. ○: Somewhat remaining, ×: Much remaining

[0060] Furthermore, baked heart-shaped financiers were placed in an oxygen absorber-compatible gusseted plastic bag with an alcohol volatilizer (Altrans, manufactured by Tomizawa Shoten) in contact with the financier and a comparison product without licorice root extract or spice extract. The bags were then placed in an incubator (30°C) and subjected to a storage test. The degree of adhesion of the financier dough to the surface of the alcohol volatilizer after 15 days of storage was evaluated using the following criteria, and the results are shown in Table 15. Figure 3 also shows photographs of the alcohol volatilizer after storage. The left photo shows the alcohol volatilizer in contact with the comparison product, and the right photo shows the alcohol volatilizer in contact with Example 7. The dark areas on the alcohol volatilizer, other than the original printed text, are the areas where the financier dough was attached, indicating high dough adhesion. Furthermore, the financiers after 20 days of storage were subjected to a sensory evaluation by four trained panelists. The results are shown in Table 15.

[0061] "Degree of adhesion of fabric to alcohol evaporator" The adhesion of the financier dough to the alcohol evaporator was confirmed. ○: Almost no adhesion, ×: Adhesion "Texture" The texture of the financiers after storage for 20 days was checked. ○: The dough is moist, △: The dough is slightly dry, ×: The dough is dry

[0062] [Table 15]

[0063] The time it took for the three financiers to peel from the silicone mold was 7 seconds for the test product and 20 seconds for the comparison product. Furthermore, as shown in Table 15 and Figures 1 and 2, test product 7, obtained from dough containing licorice root extract and spice extract, peeled easily from the mold in all molds, with little dough remaining on the mold, demonstrating that the addition of licorice root extract and spice extract improved mold release properties.

[0064] Also, as shown in Figure 3, adhesion of dough was observed on the surface of the alcohol volatilizer that had been in contact with the comparison product without licorice root extract or spice extract, whereas almost no adhesion of dough was observed on the surface of the alcohol volatilizer that had been in contact with Example Product 7, which contained licorice root extract and spice extract. Furthermore, regarding the texture after storage, the comparison product was dry, whereas Example Product 7 was moist, demonstrating that deterioration of the dough over time was suppressed, and it can be inferred that the water retention capacity of the dough after baking was improved.

[0065] From the above, it can be seen that the incorporation of licorice root extract and spice extract improves the adhesiveness of the dough immediately after baking and after storage, and improves the release properties, thereby improving work efficiency and reducing the stress of dough remaining on the paper during eating. Furthermore, peeling of the dough surface can be suppressed, improving the appearance of the product itself. Furthermore, suppressing the deterioration of the dough over time maintains a moist texture, thereby increasing the value of the product.

[0066] [Example 8] (Preparation of steamed bread) To the 100% formulation shown in Table 16, licorice root extract Licospice B was added at 0.0071% (Example 8-1) or 0.0284% (Example 8-2) in terms of solid content derived from the licorice root raw material, and the spice extract used in Example 1 was added at 0.00033% (Example 8-1) or 0.0013% (Example 8-2) in terms of solid content derived from the spice raw material, and steamed bread dough was prepared in the usual manner, then placed in a glassine paper mold and steamed to produce steamed bread product 8-1 or 8-2.

[0067] [Table 16]

[0068] [Evaluation Test 9] (Steamed bread review) For the steamed buns of Examples 8-1 and 8-2, a steamed bun dough prepared without licorice root extract or spice extract according to the formulation shown in Table 16 was used as a comparison product, and the release properties were evaluated by evaluating the ease of peeling from the mold and the amount of dough remaining on the paper. Figure 4 shows photographs of the steamed bun after the paper has been peeled off and the paper that has been peeled off, with the left photograph being a comparison product without licorice root extract or spice extract added, the center photograph being Example Product 8-1, and the right photograph being Example Product 8-2. The right side of the photograph is the bottom of the steamed bun after the paper has been peeled off, and the left side of the photograph is the peeled glassine paper. In the bottom of the steamed bun, the darker colored parts are the parts where the paper has been peeled off cleanly, with more dark colored parts indicating better release properties, and fewer dark colored parts indicating more paper remaining on the paper and worse release properties.

[0069] Regarding ease of peeling from the glassine paper, the comparative product was difficult to peel, while both the practical products 8-1 and 8-2 were easy to peel. Also, from Figure 4, it can be seen that the comparative product had almost no dark areas at the bottom, whereas the practical product 8-1 had more dark areas at the bottom, and the practical product 8-2 had even more dark areas at the bottom. The addition of licorice root extract and spice extract improved the release properties, and further improvement in release properties was observed by further increasing the amount added.

[0070] [Example 9] (Preparation of pancakes) A commercially available plant-based, gluten-free pancake mix ("Pancake and Waffle Mix", manufactured by Full of Beans Kitchen, ingredients: fava bean flour, brown rice flour, organic coconut sugar, pea starch, organic oatmeal, vanilla, apple cider vinegar, MCT oil, baking powder, organic oat fiber, salt) was mixed with 0.0142% of licorice root-derived solids, the licorice root extract Licospice B, and 0.000653% of the spice extract used in Example 1, the spice-derived solids, the spice extract used in Example 1. The resulting pancakes were baked according to the instructions on the package to produce Product 9.

[0071] [Evaluation Test 10] (Pancake Review) For the pancakes of Example Product 9, a pancake without licorice root extract or spice extract was used as a comparison product. To evaluate workability, the degree to which the spatula could be inserted under the pancake when flipping it over after cooking one side was checked, and the amount of batter remaining in the frying pan.Furthermore, the texture after cooking was evaluated by four trained panelists.

[0072] Regarding workability, when flipping the comparative product, the spatula got caught in the batter and batter remained in the frying pan, but with the practical product 9, the spatula did not get caught in the batter and could be easily flipped, and no batter remained in the frying pan. Furthermore, regarding the texture after baking, the comparative product was crumbly and difficult to swallow, and had a bad mouthfeel, whereas the practical product 9 had a smooth texture and was easy to swallow, with an improved mouthfeel.

[0073] [Example 10] (Preparation of fried noodles) To the 100% formulation shown in Table 17, licorice root extract Licospice B was added in an amount of 0.0284% in terms of solid content derived from the licorice root raw material, and the spice extract used in Example 1 was added in an amount of 0.0013% in terms of solid content derived from the spice raw material. Everything except the kneading water was placed in a food processor, and the kneading water was added little by little while mixing. The dough was then removed and placed in a bag and left to stand for 30 minutes, after which it was rolled and folded 15 times in a pasta machine, placed in a bag again and left to stand for 1 hour, after which it was rolled and cut in a pasta machine to prepare noodles. These noodles were then steamed and fried to produce fried noodles, Example Product 10.

[0074] [Table 17]

[0075] [Evaluation Test 11] (Evaluation of fried noodles) For the fried noodles of Example Product 10, fried noodles without added licorice root extract and spice extract, prepared according to the formulation shown in Table 17, were used as a comparison product. To assess workability, the degree to which the noodles stuck to the utensils during frying was checked, and to assess the ease with which the noodles came apart when rehydrated in hot water.

[0076] Regarding workability, the comparative product stuck to the utensil when deep-frying, but the working product 10 did not stick to the utensil and had good workability. Furthermore, regarding the loosening of the noodles, the comparative product was difficult to loosen when reconstituted in hot water, whereas the working product 10 loosened them easily.

[0077] [Example 11] (Preparation of Okara Donuts) To the 100% formulation shown in Table 18, licorice extract Licospice B was added in an amount of 0.0071% in terms of solid content derived from the licorice root as a raw material, and 0.00033% in terms of solid content derived from the spice using the spice extract used in Example 1 as a raw material, and an okara donut dough was prepared in the usual manner, shaped, and deep-fried to produce okara donuts, Example 11. Stevia FT100 (manufactured by Ikeda Tohka Kogyo Co., Ltd.) was used as the sweetener.

[0078] [Table 18]

[0079] [Evaluation Test 12] (Okara Donut Review) The okara donuts of Example Product 11 were evaluated by 10 panelists who had been trained in texture, using an okara donut without added licorice root extract and spice extract prepared according to the formulation shown in Table 18 as a comparison product.

[0080] The comparison product was dry and had a gritty texture, making it difficult to eat, whereas the test product 11 was neither dry nor gritty, had a moist texture, was easy to eat, and had an improved mouthfeel.

Claims

1. A food dough composition comprising a licorice root extract containing less than 5.0% glycyrrhizinic acid and a starchy raw material.

2. The food dough composition of claim 1, further comprising a spice extract.

3. 3. The food dough composition according to claim 1, wherein the food dough composition contains 0.0005 to 0.5% by weight of licorice root extract as a solid content derived from licorice root.

4. 3. The food dough composition according to claim 1 or 2, wherein the food dough is dough for noodles, bread, confectionery, rice cakes, dumplings, takoyaki, or okonomiyaki.

5. A method for producing a food dough composition, comprising adding a licorice root extract containing less than 5.0% glycyrrhizinic acid to a starchy raw material.

6. The method for producing a food dough composition according to claim 5, further comprising a spice extract.

7. 7. A method for producing a food dough composition according to claim 5 or 6, characterized in that licorice root extract is added in an amount of 0.0005 to 0.5% by weight as a solid content derived from licorice root per solid content of the food dough composition.

8. 7. The method for producing a food dough composition according to claim 5 or 6, wherein the food dough is dough for noodles, bread, confectionery, rice cakes, dumplings, takoyaki, or okonomiyaki.

9. A food product obtained by heating the food dough composition according to claim 1 or 2.

10. 10. The food product according to claim 9, wherein the food product obtained by heating is noodles, bread, confectionery, rice cakes, dumplings, takoyaki, or okonomiyaki.

11. A food dough improving composition comprising, as an active ingredient, a licorice root extract containing less than 5.0% glycyrrhizinic acid.

12. A method for improving food dough, comprising adding a licorice root extract containing less than 5.0% glycyrrhizinic acid to a starchy raw material.

13. A method for improving food dough, comprising adding 0.0005 to 0.5% by weight of licorice root extract as a solid content derived from licorice root to the solid content of a composition for food dough.

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