Composition for enhancing the chewiness of food, method for enhancing the chewiness of food, barley flour from glutinous rice and food containing the same

Abstract

To provide a composition for enhancing glutinous feeling of food, capable of improving glutinous feeling as a texture of food without spoiling the original taste of the food, to provide a method for enhancing glutinous feeling of food, and to provide glutinous barley flour, and food.SOLUTION: A composition for enhancing glutinous feeling of food contains as the active ingredient, glutinous barley flour which has an average grain diameter of 15-100 μm and is not subjected to heat treatment. In the composition for enhancing glutinous feeling of food, the glutinous barley flour is whole grain barley flour of naked barley. A method for enhancing glutinous feeling of food includes adding the composition for enhancing glutinous feeling of food to food having grain flour and / or starch as the raw material so that 5-100 pts.mass of the composition is contained in a total of 100 pts.mass of the grain flour and / or starch. Glutinous barley flour is glutinous whole grain barley flour, and has an average grain diameter of 15-100 μm and is not subjected to heat treatment. Food has grain flour and / or starch as the raw material, and contains 5-100 pts.mass of the glutinous barley flour in a total of 100 pts.mass of the grain flour and / or starch.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a composition for enhancing the chewiness of food, for example, steamed bread, a method for enhancing the chewiness of food, and barley flour and food made from glutinous rice. [Background technology]

[0002] It is said that β-glucan contained in barley is effective in lowering cholesterol and suppressing the rise of blood sugar levels. For this reason, barley flour is often included in food ingredients. For example, Patent Document 1 discloses heat-treated barley flour used in confectionery, snacks, bread, noodles, etc.

[0003] In addition, barley contains a component that significantly increases the viscosity of food. For this reason, efforts have been made to reduce the viscosity of foods that contain barley. For example, Patent Document 2 discloses a food ingredient that contains a viscosity adjuster such as gelatin and barley powder. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] JP 2017-136020 A [Patent Document 2] JP 2019-010127 A Summary of the Invention [Problem to be solved by the invention]

[0005] However, gelatin and the like listed as viscosity adjusters in Patent Document 2 have their own unique flavor, and therefore may impair the original taste of food.

[0006] In view of the above-mentioned conventional techniques, the present invention aims to provide a composition for enhancing the chewiness of food, which is capable of improving the chewy texture of food without impairing the original taste of the food, a method for enhancing the chewy texture of food, barley flour made from glutinous barley, and food containing the same. [Means for solving the problem]

[0007] In order to achieve the above-mentioned object, the food composition for enhancing the chewiness of the present invention is characterized by having an average particle size of 15 to 100 μm and containing non-heat-treated glutinous barley flour as an active ingredient.

[0008] According to the composition for enhancing the chewiness of food of the present invention, since barley flour from glutinous rice is used as an active ingredient, it is possible to improve the chewiness, which is the texture of the food, without impairing the original taste of the food.

[0009] In the food composition for enhancing the glutinous texture of the present invention, the maltose value of the glutinous barley flour is preferably greater than 150 mg / 10 g.

[0010] The barley flour of the glutinous variety may be whole grain barley flour.The barley flour of the glutinous variety may be whole grain barley flour of naked barley.

[0011] The method for enhancing the chewiness of food of the present invention is characterized in that the composition for enhancing the chewiness of food is added to a food made from cereal flour and / or starch so that it is contained in an amount of 5 to 100 parts by mass per 100 parts by mass of the total of the cereal flour and the starch.

[0012] The glutinous barley flour of the present invention is glutinous whole grain barley flour, has an average particle size of 15 to 100 μm, and is characterized by not being heat-treated.

[0013] The glutinous barley flour of the present invention preferably has a maltose value of more than 150 mg / 10 g. The glutinous barley flour is preferably naked barley flour.

[0014] The food of the present invention is a food made from flour and / or starch, and is characterized in that the barley flour of the glutinous variety is contained in an amount of 5 to 100 parts by mass per 100 parts by mass of the flour and the starch in total. The food is preferably selected from bread, confectionery, snacks, and noodles. Effect of the Invention

[0015] According to the present invention, since the product does not contain ingredients with unique flavors such as viscosity adjusters and uses barley flour from glutinous rice as an active ingredient, it is possible to improve the chewy texture of the food without impairing the original taste of the food. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0016] The waxy barley used in the present invention has a higher amylopectin content than non-glutinous barley. For example, the amylopectin content in waxy barley flour is usually 90% by mass or more, more specifically about 95 to 100% by mass, whereas the amylopectin content in non-glutinous barley flour is usually 75% by mass or less, more specifically about 70 to 75% by mass.

[0017] In the present invention, the type of waxy barley is not particularly limited, but naked barley is particularly preferably used because the grain and the husk are easily separated. 、 Examples include Daishimochi.

[0018] In addition, as the barley flour for the glutinous variety, whole grain barley flour is particularly preferably used because whole grain barley flour has a higher water absorption rate than peeled barley flour and results in a more chewy texture.

[0019] Furthermore, barley flour of glutinous varieties is used without heat treatment because its color turns brown when heat treated, and its use when added to food is limited. Here, the heat treatment in the present invention means heat treatment carried out in the process of producing barley flour. For example, heat treatment carried out by a known method such as dry heat heating or wet heat heating on barley itself or on barley flour after milling is included. The barley flour of glutinous varieties of the present invention is barley grains and barley flour made by powdering barley grains that have not been heat treated.

[0020] The waxy barley flour is obtained by grinding waxy barley grains, i.e., barley seeds after threshing. As a method for grinding barley grains, a known grinding method can be adopted, specifically, roll grinding, stone mill grinding, impact grinding, airflow grinding, etc. In particular, airflow grinding is more preferable because it can obtain a ground product with a fine particle size.

[0021] Apparatuses that can be used for airflow grinding include "Wave Mill" (manufactured by Tsukasa Kogyo Co., Ltd.), "Super Powder Mill" (manufactured by Nishimura Machinery Works Co., Ltd.), and "Dream Mill" (manufactured by Furukawa Industrial Machinery Systems Co., Ltd.).

[0022] In addition, after pulverization, it is preferable to make the particle size of the barley flour uniform by sieving, air classification, etc. Commercially available barley flour may be used, or commercially available barley flour may be further pulverized, particle size adjusted, etc. before use.

[0023] In the present invention, the average particle size of the waxy barley flour is 15 to 100 μm, more preferably 15 to 75 μm, and even more preferably 15 to 54 μm. If the average particle size is larger than 100 μm, it tends to affect the texture, that is, it becomes difficult to obtain a good chewy texture. If the average particle size is smaller than 15 μm, it becomes difficult to produce the waxy barley flour, and production efficiency decreases.

[0024] The "average particle size" of the waxy barley flour can be measured, for example, by a particle size distribution measuring device based on the laser diffraction / scattering method (for example, the trade name "Microtrac", manufactured by Nikkiso Co., Ltd.). In the present invention, the "average particle size" means the volume mean diameter [MV].

[0025] The waxy barley flour used in the present invention preferably has a maltose value of more than 150 mg / 10 g, more preferably 250 mg / 10 g or more. The maltose value is an index of the degree of starch damage, and the higher the maltose value, the higher the degree of starch damage. The maltose value can be measured by the official method (22-15) of the AACC (American Association of Cereal Chemists). A maltose value of more than 150 mg / 10 g has the advantage of providing a chewy texture.

[0026] The food composition for enhancing the chewiness of the present invention contains the above-mentioned glutinous barley flour as an active ingredient. The method for enhancing the chewiness of food of the present invention is characterized in that the above-mentioned food composition for enhancing the chewiness is used as a raw material. Furthermore, the glutinous barley flour of the present invention is characterized in that it is whole-grain glutinous barley flour, has an average particle size of 15 to 100 μm, and has not been heat-treated. Furthermore, the food of the present invention is characterized in that it contains the above-mentioned glutinous barley flour.

[0027] Foods to which the present invention can be applied are preferably those containing cereal flour and / or starch as an ingredient, such as breads, confectioneries, snacks, noodles, and the like.

[0028] Examples of breads include steamed bread, French bread, white bread, roll bread, pão de queijo, sweet bread, hamburger buns, Danish pastries, donuts, and quick breads (muffins, American biscuits, etc.).

[0029] Examples of confectioneries include sponge cake, butter cake, cream puffs, pancakes, hot cakes, chocolate cakes, soft cookies, etc.

[0030] Snacks include taiyaki, obanyaki, takoyaki, okonomiyaki, and corn dogs.

[0031] Examples of noodles include pasta, Chinese noodles, udon, hiyamugi, somen, yakisoba, and soba-style noodles.

[0032] Examples of flours that can be used as raw materials for the above foods include wheat flour, bran, rye flour, oat flour, rice flour, and whole grain flours of these grains. As the wheat flour, any of strong flours (e.g., wheat flour for bread), medium flours (e.g., wheat flour for noodles), and weak flours (e.g., wheat flour for confectionery) may be used.

[0033] Furthermore, starch as a raw material for the above-mentioned foods may be not only raw starch such as corn starch, rice starch, wheat starch, etc., but also processed starch obtained by subjecting these to treatments such as gelatinization, esterification, etherification, crosslinking, etc. Also usable is oil-processed starch obtained by adding oil to starch and subjecting it to aging treatment.

[0034] In order to impart a chewy feel to these foods, the composition for enhancing the chewy feel of foods of the present invention is preferably added so as to be contained in an amount of 5 to 100 parts by mass, more preferably 10 to 100 parts by mass, and even more preferably 30 to 100 parts by mass, per 100 parts by mass of the grain flour and starch that are the raw materials of these foods. Starch does not necessarily have to be included. If the amount of the composition for enhancing the chewy feel of foods added is less than 5 parts by mass per 100 parts by mass of the grain flour and starch that are the raw materials of the foods, the effect of enhancing the chewy feel tends to be poor.

[0035] The food product of the present invention thus obtained has an average particle size of 15 to 100 μm and contains barley flour of non-heat-treated glutinous rice, which enhances the chewy texture of the food product. In addition, the barley flour is rich in nutritional components such as β-glucan. EXAMPLES

[0036] The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.

[0037] <Test Example 1> (Steamed bread chewiness evaluation 1) The steamed breads of Examples 1 to 6 and Comparative Example 1 were produced by changing the average particle size of the glutinous barley flour contained in the raw material of the steamed bread. Specifically, the steamed breads of Examples 1 to 6 and Comparative Example 1 were produced according to the formulations shown in Table 1 below.

[0038] That is, Example 1 was used for barley flour of glutinous species having an average particle size of 15 μm, Example 2 was used for barley flour of glutinous species having an average particle size of 33 μm, Example 3 was used for barley flour of glutinous species having an average particle size of 45 μm, Example 4 was used for barley flour of glutinous species having an average particle size of 54 μm, Example 5 was used for barley flour of glutinous species having an average particle size of 75 μm, Example 6 was used for barley flour of glutinous species having an average particle size of 100 μm, and Comparative Example 1 was used for barley flour of glutinous species having an average particle size of 301 μm.

[0039] The glutinous barley flour used in the production of Examples 1 to 6 and Comparative Example 1 was prepared by pulverizing selected glutinous barley grains (naked barley) using airflow milling or a pin mill to the above-mentioned average particle size (whole wheat flour). The average particle size was expressed as the volume mean diameter [MV] measured using a particle size distribution measuring device based on the laser diffraction / scattering method (product name "Microtrac", manufactured by Microtrac-Bell Co., Ltd.).

[0040] Each of the steamed breads of Examples 1 to 6 and Comparative Example 1 was produced as follows. (Step 1) Using a beater, all the ingredients shown in Table 1 were mixed. Mixing was performed at low speed for 2 minutes, followed by scraping, and then at medium speed for 1 minute. (Step 2) 80 g of dough was taken from each of Examples 1 to 6 and Comparative Example 1, shaped, and steamed with medium pressure steam at 100° C. for 13 minutes.

[0041] [Table 1]

[0042] A sensory evaluation was carried out on the chewy texture, which is the texture, of each of the steamed breads of Examples 1 to 6 and Comparative Example 1. The sensory evaluation was carried out as follows. The results of the sensory evaluation are shown in Table 2.

[0043] The panel consisted of 10 people. In the sensory evaluation, the evaluation criteria were set so that the chewy texture of the steamed bread of Comparative Example 2 was scored as 1 point, and the panelists were asked to score the bread on a 5-point scale out of 5 points, and the average score was calculated. 5 points: Extremely chewy 4 points: Very chewy 3 points: Quite chewy 2 points: Slightly chewy 1 point: normal

[0044] [Table 2]

[0045] From the results in Table 2, good chewy texture was obtained in all of Examples 1 to 6, in which the average particle size was within the range of 15 to 100 μm defined by the present invention. On the other hand, in Comparative Example 1, in which the average particle size exceeded 100 μm, the chewy texture was inferior to Examples 1 to 6. Test Example 2 (Steamed bread chewiness evaluation 2) The amount of whole-grain barley flour added to the raw material of the steamed bread was changed to produce the steamed breads of Examples 7 to 10 and Comparative Examples 2 to 3. Specifically, the steamed breads of Examples 7 to 10 and Comparative Examples 2 to 3 were produced according to the recipes shown in Table 3 below.

[0046] The average particle size of the glutinous barley flour used to produce the steamed breads of Examples 7 to 10 and Comparative Examples 2 and 3 was 33 μm. The steamed bread production process and sensory evaluation were performed in the same manner as in Test Example 1.

[0047] [Table 3]

[0048] From the results in Table 3, it can be seen that if the amount of barley flour added is 5 parts by mass or more, the chewy texture increases. And, it can be seen that the chewy texture increases as the amount of barley flour added increases.

[0049] Test Example 3 (Steamed bread chewiness evaluation 3) The steamed breads of Examples 11 and 12 and Comparative Example 4 were produced by changing the peeling ratio of the glutinous barley flour contained in the raw material of the steamed bread. Specifically, the steamed breads of Examples 11 and 12 and Comparative Example 4 were produced according to the formulations shown in Table 4 below.

[0050] The glutinous barley flour used in Example 11 had an average particle size of 33 μm, the glutinous barley flour used in Example 12 had an average particle size of 55 μm, and the non-glutinous barley flour used in Comparative Example 4 had an average particle size of 34 μm. The mixing ratio of the ingredients for each steamed bread was the same as that shown in Table 1. The manufacturing process and sensory evaluation of the steamed bread were performed in the same manner as in Test Example 1.

[0051] [Table 4]

[0052] From the results in Table 4, Example 11, which is whole wheat flour of glutinous barley, has a significantly higher chewy feel. Example 12 is a barley flour made from glutinous barley with a peeling ratio of 30% and an average particle size of 55 μm. It can be seen that the chewy texture of Example 11 is inferior to that of Example 11. In addition, from Comparative Example 4, it can be seen that the non-glutinous barley flour It can be seen that even if the average particle size is small, the effect of increasing the chewy texture is poor. It is also clear that the higher the maltose value, the greater the chewiness. As mentioned above, the maltose value was measured according to the official method of the AACC (American Association of Cereal Chemists) (22-15).

[0053] Test Example 4 (Evaluation of the chewiness of hotcakes) A hot cake containing glutinous barley flour as an ingredient (Example 13) and a hot cake not containing glutinous barley flour as an ingredient (Comparative Example 5) were produced. The glutinous barley flour used was whole wheat flour with an average particle size of 33 μm. The composition of the ingredients for each hot cake is shown in Table 5. The composition of the mixed flour used for each hot cake is shown in Table 6.

[0054] The hot cakes of each of Example 13 and Comparative Example 5 were produced as follows. (Step 1) Using a Hobart mixer equipped with a beater, all the raw materials shown in Table 5 were mixed. Mixing was performed at low speed for 1 minute, scraped down, and then at medium speed for 1 minute. (Step 2) The dough weight of each of Example 13 and Comparative Example 5 was set to 80 g, and was baked on a griddle heated to 160° C. for 3 minutes on the front side and 2 minutes on the back side for a total of 5 minutes.

[0055] The sensory evaluation of the hot cakes of Example 13 and Comparative Example 5 was carried out in the same manner as in Test Example 1. The results are shown in Table 6.

[0056] [Table 5]

[0057] [Table 6]

[0058] As shown in Table 6, the barley flour of the glutinous variety was Mixed flour composition It can be seen that Example 13, which contains 10 parts by mass, has an excellent effect of enhancing the chewy texture.

Claims

1. The composition for enhancing the mochi feel of food is characterized in that it has an average particle size of 15 to 100 μm, contains non-heat-treated mochi barley flour as an active ingredient, and is used in foods selected from steamed bread and pancakes.

2. The composition for enhancing the chewy texture of food according to claim 1, characterized in that the maltose value of the glutinous barley flour is greater than 150 mg / 10 g.

3. The food composition for enhancing the mochi texture according to claim 1 or 2, characterized in that the barley flour of the glutinous variety is whole grain barley flour.

4. The food composition for enhancing the mochi texture according to claim 3, characterized in that the mochi barley flour is whole grain barley flour.

5. A method for enhancing the chewiness of food, comprising adding a food composition for enhancing the chewiness of food described in any one of claims 1 to 4 to a food selected from steamed bread and pancakes, the food composition being made from grain flour and / or starch, in an amount of 5 to 100 parts by mass per 100 parts by mass of the total of the grain flour and the starch.

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