Food and drink products and method for producing the same

Abstract

To provide food and beverage having less harsh taste and capable of emphasizing a good flavor peculiar to grains, and a method for producing the same.SOLUTION: Food and beverage include an outer coat of gramineae grain and a palatinose heat-treated substance, and it include suitably 1.5 to 65 mass% of the outer coat of the gramineae grain and 0.02 to 12 mass% of the palatinose heat-treated substance in terms of dry mass. In a method for producing food and beverage, an outer coat of gramineae grain and a palatinose heat-treated substance are used as raw material. In a suitable embodiment, a composition obtained by further mixing wheat flour as raw material is thermally processed to obtain at least one of bakery food, noodles and retort food as the food and beverage.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to food and drink products and a method for producing the same.

Background Art

[0002] In recent years, due to the increasing health awareness, processed food and drink products such as bread, baked confectionery, and noodles have been manufactured using nutrients such as dietary fiber, vitamins, and minerals, and cereal husks such as wheat bran rich in functional components and having a good flavor. Such cereal husks can make consumers perceive a good flavor characteristic of cereals, but since astringency unique to the husk may be expressed, a technique for reducing astringency is desired.

[0003] Patent Document 1 discloses a deodorant containing, as an active ingredient, a palatinose heat decomposition product obtained by heating palatinose. This deodorant is also disclosed in the same document to be capable of being contained in food and drink products.

[0004] Patent Document 2 discloses a taste modifier containing, as an active ingredient, a heated product obtained by heating palatinose at 140°C to 200°C. This taste modifier is also disclosed in the same document to be capable of being contained in food and drink products.

[0005] Patent Document 3 discloses a method for masking off-flavors by adding a saccharide-treated product, a plant-treated product, and cyclodextrin to a food containing phytic acid.

Prior Art Documents

Patent Documents

[0006]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0007] However, in any of the techniques of Patent Documents 1 to 3, there was still room for further improvement in obtaining food and drink products that can achieve both emphasizing the good flavor peculiar to grains and reducing astringency.

[0008] Therefore, an object of the present invention is to provide a food and drink product having less astringency and capable of emphasizing a good flavor peculiar to grains, and a method for producing the same.

Means for Solving the Problems

[0009] The present invention provides a food and drink product containing a Poaceae grain husk and a heat-treated product of palatinose.

[0010] The present invention also provides a method for producing a food and drink product using a Poaceae grain husk and the heat-treated product of palatinose as raw materials.

Advantages of the Invention

[0011] According to the present invention, a food and drink product having less astringency and capable of emphasizing a good flavor peculiar to grains is provided.

Modes for Carrying Out the Invention

[0012] The present invention will be described below based on its preferred embodiments. In the following description, when described as "X to Y [Z]" (X and Y are arbitrary numbers, [Z] is an arbitrary unit), unless otherwise specified, it means "X [Z] or more and Y [Z] or less".

[0013] The food and drink of the present invention contains the outer skin of gramineous cereals. Examples of gramineous cereals include wheats such as wheats, barleys, oats (black oats) and ryes, rices, corns, sorghums, millets, foxtails, and proso millets. Generally, the above-mentioned gramineous cereals have caryopses (grain seeds), and the caryopses are roughly classified into an endosperm part, an outer skin part (outer skin and seed coat), and a germ (embryo part). The fraction derived from the outer skin part obtained by crushing such grains and removing the endosperm part and the germ becomes the gramineous cereal outer skin of the present invention.

[0014] Among the above-mentioned gramineous cereals, from the viewpoints of ease of handling during the processing of food and drink, expression of a good flavor characteristic of cereals, and health promotion, wheats are preferable, wheats are more preferable, and wheat is even more preferable.

[0015] Taking wheat, which is a preferred form of gramineous cereals, as an example, the fraction derived from the outer skin part obtained by crushing wheat grains and removing the endosperm part and the germ becomes wheat bran, which is a preferred form of gramineous cereal outer skin. Wheat bran is useful from the viewpoints of ease of handling during the processing of food and drink, expression of a good flavor characteristic of cereals, and health promotion. Further, when mixed with flours other than wheat bran described later, the flavor and texture of the food and drink obtained thereby become even better.

[0016] The wheat bran in this specification includes both those using the fraction derived from the outer skin part as it is and processed products of wheat bran obtained by further crushing, classifying, heat-treating, etc. the fraction.

[0017] The gramineous cereal outer skin is preferably one subjected to heat treatment such as dry heat treatment and moist heat treatment, and more preferably one subjected to moist heat treatment. By performing such heat treatment, the processability during the production of food and drink is further improved. In addition to this, the resulting food and drink has a prominent good flavor characteristic of cereals and an even better texture.

[0018] The content of the Poaceae cereal husk in the food or drink product, in terms of dry mass conversion, is preferably 1.5 to 65% by mass, more preferably 5 to 65% by mass, still more preferably 8 to 63% by mass, based on the dry mass of the food or drink product. By having such a content of the Poaceae cereal husk, it is possible to obtain a food or drink product that can efficiently intake dietary fiber derived from bran, and minerals such as magnesium and iron. The dry mass in this specification is the mass based on the 2015 Edition (Seventh Revised) of the Standard Composition of Japanese Foods Analysis Manual, and refers to the mass obtained by subtracting the measured water content measured by the method described in the manual from the total mass of the measurement object.

[0019] The food or drink product of the present invention contains a heat-treated product of palatinose. The heat-treated product of palatinose is obtained by heat-treating palatinose, which is a reducing disaccharide, preferably at 140°C or higher and 200°C or lower together with water. That is, the heat-treated product of palatinose is the result of the already heat-treated product being used as a raw material for the food or drink product. Therefore, a product using unheated palatinose as a raw material in the manufacturing process of the food or drink product and then heat-treated in the manufacturing process is excluded from the heat-treated product of palatinose of the present invention. As the above-mentioned heat-treated product of palatinose, commercially available products (for example, products manufactured by Lotte Co., Ltd. or Mitsubishi Corporation Foodtech Co., Ltd.) can also be used.

[0020] The content of the heat-treated product of palatinose in the food or drink product, in terms of dry mass conversion, is preferably 0.02 to 12% by mass, more preferably 0.03 to 11.5% by mass, based on the dry mass of the food or drink product. By having such a content of the heat-treated product of palatinose, it is possible to reduce the astringency unique to the cereal husk and further obtain a food or drink product in which the flavor peculiar to the cereal is emphasized. In addition, when manufacturing a bakery product described later as the food or drink product, the flexibility at the time of eating is improved.

[0021] Hereinafter, as a preferred embodiment of the present invention, the case where wheat is used as the gramineous cereal and wheat bran is used as the gramineous cereal husk will be described in detail by way of example. In the following description, unless otherwise specified, the content of the components in the wheat bran means the amount in the non-dried state, that is, the state in which the wheat bran contains 3 to 15% by mass of water. This water content can be measured based on the above manual.

[0022] Wheat is roughly classified into two types, red wheat and white wheat, according to the color observed when its grains are visually recognized. Red wheat is wheat that contains a red pigment in its outer skin part, and when the wheat grains are visually recognized, it is observed as red, reddish-brown or brown. On the other hand, white wheat is wheat that does not contain a red pigment in its outer skin part, and when the wheat grains are visually recognized, it is observed as white or light yellow. The wheat bran in the present invention may be derived from red wheat, may be derived from white wheat, or may be a mixture of these. Among these, it is preferable to use white wheat as the raw material of the wheat bran. By using white wheat, the processability of food and drink can be improved, and in addition, the obtained processed product has a reduced unpleasant taste such as bitterness and astringency derived from the wheat bran which is the wheat outer skin, has a good flavor, has a smooth texture, and is also excellent in appearance.

[0023] Specific examples of the white wheat used in the present invention include, in the case of common wheat, Australian Standard White (ASW, produced in Australia), Prime Hard (PH, produced in Australia), Soft White (SW, produced in the United States of America), Western White (WW, produced in the United States of America), durum wheat (produced in various countries around the world), and the like. These white wheats can be appropriately selected, for example, based on genetic characteristics.

[0024] When manufacturing food and drink products using wheat bran, from the perspective of imparting a smooth and good texture to the resulting food and drink products, the average particle size of the wheat bran is preferably 10 to 750 μm, more preferably 20 to 500 μm, still more preferably 25 to 250 μm, and even more preferably 25 to 100 μm. The average particle size in the present invention refers to the volume cumulative particle size D50 at a cumulative volume of 50% by volume when measured dry using a laser diffraction / scattering particle size distribution measuring device (for example, "Microtrac Particle Size Distribution Measuring Device 9200FRA" manufactured by Nikkiso Co., Ltd.).

[0025] Hereinafter, an embodiment of a method for manufacturing food and drink products will be described. This manufacturing method uses the outer skin of gramineous cereals and a heat-treated product of palatinose as raw materials to obtain food and drink products, and typically includes a step of obtaining a mixture by mixing the outer skin of gramineous cereals and the heat-treated product of palatinose. In the following description, as a preferred manufacturing method for food and drink products, the case where wheat is used as the gramineous cereal and wheat bran is used as the outer skin of the gramineous cereal will be described as an example.

[0026] First, the cereal grains of wheat used as raw materials are pulverized, the endosperm and germ are separated, and wheat bran, which is the outer skin of the cereal, is obtained. The cereal grains of wheat used for pulverization may be conditioned by adding water to the cereal grains or may be pulverized without water conditioning. The method for collecting the wheat bran fraction from the pulverized cereal grains is not particularly limited, and for example, a known classification method such as sieving can be used to separate the pulverized cereal grains into a wheat bran fraction and other components, and the wheat bran fraction can be collected.

[0027] For the pulverization of the cereal grains, a pulverization method commonly used in this technical field can be used. For example, methods such as roll pulverization, impact pulverization, and air jet pulverization can be used. The pulverization of the cereal grains may be performed only once, or may be performed multiple times using the same or different pulverization methods. For example, roll pulverization and impact pulverization may be combined and performed in this order, or roll pulverization may be performed in multiple stages It may be carried out multiple times. Also, the crusher used for impact crushing is not particularly limited as long as it crushes by mechanical impact between the impact plate and the rotating rotor. From the perspective of achieving both high grain crushing efficiency and high bran separation efficiency, it is preferable to adopt roll crushing.

[0028] The wheat bran fraction thus obtained may be used as it is, without heat treatment, as a raw material for food and beverages as wheat bran, or the processed product obtained after heat treatment may be used as a raw material for food and beverages as wheat bran.

[0029] The wheat bran obtained by the above method is preferably heat-treated. By going through the heat treatment process, the activities of various enzymes such as amylase and protease can be reduced or inactivated, which is particularly advantageous in that the processability and texture of food and beverages can be further improved.

[0030] When performing dry heat treatment as the heat treatment, the temperature of the wheat bran is preferably 80 to 200 °C, more preferably 90 to 150 °C, and the treatment is preferably carried out for 1 to 120 minutes, more preferably 3 to 50 minutes. In the dry heat treatment, for example, the wheat bran can be introduced into a device having a configuration similar to the heat treatment stirring device described in JP-A-2004-9022, and the treatment can be carried out so as to reach the above temperature and time. This heat treatment stirring device includes a cylindrical container for accommodating the object to be treated, a hollow rotating shaft provided inside the container, a hollow pipe screw formed in communication with the shaft, and a steam supply source for supplying steam into the rotating shaft and the pipe screw, and the heat transfer generated by supplying steam into the rotating shaft and the pipe screw is propagated to the object to be treated through the rotating shaft and the pipe screw so that dry heat treatment can be performed.

[0031] When performing hydrothermal treatment as the heat treatment, in a closed container into which steam is introduced, the temperature of the wheat bran is preferably set to 80 to 110°C, more preferably 85 to 95°C, and preferably retained for 1 to 60 seconds, more preferably 3 to 30 seconds. In the hydrothermal treatment, for example, in the powder heating device described in Japanese Patent No. 2784505, the wheat bran as the object to be treated and saturated steam can be introduced to achieve the above temperature and time. This powder heating device has an inlet for blowing in saturated steam, a cylindrical pressure vessel for accommodating the object to be treated, and stirring means having a plurality of rod-shaped blades with dimensions close to the inner diameter of the cylinder on the rotating shaft so as to transfer the powder introduced from the inlet arranged at one end of the vessel while stirring it toward the outlet arranged at the other end of the vessel. In particular, by performing the hydrothermal treatment, the processability is further improved, and the flavor and texture of the resulting food and beverage products become even better.

[0032] From the viewpoint of efficiently obtaining fine wheat bran, the wheat bran may be further pulverized to obtain a pulverized product, or the heat-treated wheat bran may be pulverized to obtain a pulverized product. This pulverization step can be performed, for example, by subjecting it to impact pulverization. The pulverization treatment may be performed so that the ratio of the fraction having an average particle size of less than 200 μm to the total mass of the wheat bran is about 50 to 100% by mass, or may be performed so that it is 70 to 100% by mass.

[0033] Through the above steps, wheat bran suitable as a raw material for food and beverage products can be obtained. Specifically, by pulverizing wheat grains to obtain a wheat bran fraction and heat-treating the fraction, wheat bran having various physical properties suitable as a raw material for food and beverage products can be obtained. In addition to this, it is also preferable to further pulverize or classify the wheat bran. The wheat bran thus obtained is typically in the form of a powder.

[0034] Separately from this, a heat-treated product of palatinose is prepared as a raw material. The heat-treated product of palatinose can be obtained, for example, by heating a dispersion obtained by mixing unheated palatinose and water, preferably at a mass ratio of 4:1 to 5:1, under normal pressure at 140 to 200 °C for 20 to 60 minutes. Alternatively, a commercially available product may be used. The heat-treated product of palatinose used as a raw material is typically a powder.

[0035] Subsequently, a food or drink is produced using wheat bran and the heat-treated product of palatinose as raw materials. If necessary, cereal flours and other raw materials other than wheat bran and the heat-treated product of palatinose may be further used. Details of the cereal flours and other raw materials will be described later.

[0036] Wheat bran, the heat-treated product of palatinose, and other raw materials included as necessary can be used to produce a food or drink, for example, by mixing them and performing treatments such as heating as necessary. The mixing order of each raw material is not particularly limited, and they may be mixed simultaneously or added and mixed in any order. The mixing method is not particularly limited as long as the raw materials to be mixed can be uniformly mixed, and known mixing devices commonly used in the technical field can be used. In this way, a food or drink mixture containing wheat bran, the heat-treated product of palatinose, and cereal flours and other raw materials as necessary is obtained.

[0037] The food or drink mixture containing wheat bran and the heat-treated product of palatinose can be used as a food or drink as it is. Alternatively, from the perspective of enhancing the good flavor derived from grains, it is also preferable to further mix flour other than wheat bran into the mixture. In particular, by using flour derived from grains belonging to the same genus as the grain husk used as a raw material, the unique fragrance of the husk and the fragrance and flavor unique to the endosperm and germ of the flour can be combined to further increase the good flavor unique to grains, which is more preferable. Specifically, since wheat belongs to the genus Triticum in the Poaceae family, in addition to wheat bran, by using wheat-derived flour such as wheat flour, the unique fragrance of wheat derived from wheat bran can be combined with the sweet fragrance and good flavor unique to the wheat endosperm derived from wheat flour, which is even more preferable. The mixing amount of the flour in the total mixture is preferably 5 to 98% by mass, more preferably 7 to 80% by mass, and even more preferably 10 to 70% by mass in terms of dry mass conversion.

[0038] Moreover, according to the target food or drink, the mixture containing wheat bran and heat-treated panatinose can further contain other raw materials in addition to flour other than wheat bran. Examples of other raw materials include proteins such as gluten, starches such as unprocessed starch and processed starches (such as acetylated starch, etherified starch, acetic acid starch, cross-linked starch, oxidized starch, etc.), saccharides such as sugar and oligosaccharides, fats and oils such as shortening, butter and margarine, fermentation bacterial species such as yeast, yeast and lactic acid bacteria, salt, skim milk powder, thickeners, emulsifiers, pH adjusters, pickled plums, spices, and swelling agents. The mixture thus obtained is a so-called mix containing wheat bran and heat-treated panatinose, and is preferably used as a powder raw material. This mix can appropriately adjust the content of each raw material according to the target food or drink.

[0039] The mixing amount of wheat bran in the total mixture is preferably 1.5 to 65% by mass, more preferably 5 to 65% by mass, and even more preferably 8 to 63% by mass in terms of dry mass conversion. By mixing the Poaceae grain husk in such an amount, a food or drink that can efficiently intake dietary fiber, minerals such as magnesium and iron can be obtained.

[0040] The amount of the heat-treated palatinose in the total mixture is preferably 0.02 to 12% by mass, more preferably 0.03 to 11.5% by mass, calculated as the dry mass. By mixing the heat-treated palatinose in such an amount, the bitterness peculiar to the grain husk can be reduced and the flavor peculiar to the grain can be emphasized. In addition to the above two effects, the flexibility of bakery foods can be improved.

[0041] In addition, the palatinose content of wheat bran, which is the outer layer of the grain, calculated as dry mass A2 The mass ratio (A1 / A2) of the content A1 in the heat-treated product calculated as the dry mass is preferably 0.0005 to 0.5, more preferably 0.001 to 0.5, and even more preferably 0.001 to 0.4. By mixing the two at such a mixing ratio, it is possible to reduce unpleasant flavors such as bitterness and rough taste derived from grains without impairing the good flavor and texture derived from grains, and since the unpleasant flavor derived from the heat-treated palatinose is unlikely to be expressed, the obtained food and drink effectively expresses the good flavor and texture derived from grains.

[0042] The mixture containing wheat bran and heat-treated palatinose can also be further heat-treated to produce processed foods as food and drink. In detail, wheat bran and heat-treated palatinose are mixed with one or more preparation liquids, such as wheat flour, water, milk, soy milk, whole eggs, egg whites, egg yolks, fresh cream, and kansui, at the same time or in any order to obtain a clay-like dough (so-called dough) or a paste-like dough (so-called batter) as a mixture. The dough is then molded to have the shape of the desired processed food, and the dough is dried, cooled, or fermented as necessary, and then subjected to heat treatment such as baking, steaming, frying, and boiling to produce the processed food. The obtained processed food may be stored at room temperature, refrigerated or frozen, or eaten as is.

[0043] When manufacturing processed foods, when using a wheat bran-containing mix, the addition amount of the preparation liquid to the mix is preferably about 25 to 200 parts by mass with respect to 100 parts by mass of the mix when the dough to be prepared is dough and water is used as the preparation liquid, and preferably about 50 to 500 parts by mass with respect to 100 parts by mass of the mix when the dough to be prepared is batter.

[0044] Among food and drink products, the form of food is solid, semi-solid or liquid. Specific examples of foods include bakery foods, noodles, jelly-like foods, various snacks, chocolate, gum, candy, tablets, capsules, sauces eaten with other ingredients or dishes, soups intended for direct consumption, dairy products, frozen foods, instant foods, retort foods, various processed foods such as supplements, and seasonings and their raw materials.

[0045] Bakery foods contain the outer skin of gramineous cereals and a heat-treated product of palatinose, and contain cereal flour such as wheat flour as a raw material, and to this, if necessary, yeast, leavening agents (such as baking powder), water, eggs, preparation liquids such as milk, and auxiliary materials such as salt, sugar, and fats and oils are added, and then the fermented or non-fermented dough obtained is subjected to heat treatment such as baking, steaming, frying, or boiling to obtain a food. Examples of bakery foods include breads such as sandwich bread, cooking bread, and steamed bread; cakes such as sponge cake, pancake, and hot cake; baked confectioneries such as waffle, shu, biscuit, and cookie; fried confectioneries such as doughnut. Bakery foods containing the outer skin of gramineous cereals and a heat-treated product of palatinose have excellent appearance, little bitterness and astringency, good flavor, soft texture, and are expected to promote health.

[0046] When manufacturing bakery products as a form of processed food, which is a form of food and drink, the mixing amount in terms of dry mass of wheat bran is preferably 5 to 65% by mass, more preferably 8 to 63% by mass, relative to the dry mass of the target processed food. In addition to this, the mixing amount in terms of dry mass of the heat-treated panatinose is preferably 0.03 to 11.5% by mass relative to the dry mass of the target processed food. By mixing wheat bran and the heat-treated panatinose in the above-mentioned amounts respectively, the astringency derived from the grain husk can be reduced, the original sweet aroma and fragrance of grains such as wheat can be expressed well, and bakery products with high flexibility can be obtained.

[0047] Noodles contain the outer skin of Gramineae cereals and the heat-treated panatinose, and also contain cereal flours such as wheat flour as raw materials, and are raw noodles obtained by adding a liquid for preparation such as water to these and kneading, then shaping the dough, or the dried product thereof (dry noodles), and further refer to foods obtained by heat-cooking these (for example, boiling). As methods for shaping the dough, roll noodle making including processes such as rolling, compounding, and cutting, extrusion, or a combination thereof can be adopted. Specific examples of noodles include buckwheat noodles, Chinese noodles, tsukemen, yakisoba, somen, cold noodles, udon, pasta, noodle sheets, etc. Noodles containing the outer skin of Gramineae cereals and the heat-treated panatinose have less bitterness and astringency, have a good flavor, and can be expected to promote health.

[0048] When manufacturing noodles as a form of processed food, which is a form of food and drink, the mixing amount in terms of dry mass of wheat bran is preferably 5 to 65% by mass, more preferably 8 to 63% by mass, relative to the dry mass of the target processed food. In addition to this, the mixing amount in terms of dry mass of the heat-treated panatinose is preferably 0.03 to 11.5% by mass relative to the dry mass of the target processed food. By mixing wheat bran and the heat-treated panatinose in the above-mentioned amounts respectively, noodles with reduced astringency derived from the grain husk and with the original sweet aroma of grains such as wheat expressed well can be obtained.

[0049] A retort food is a food obtained by subjecting an edible mixture sealed and packaged in a container to retort processing (pressure heating sterilization). The edible mixture packaged in the container includes, for example, sauces and soups. The retort processing can adopt normal heating conditions used in this technical field.

[0050] The container used for sealing and packaging the edible mixture is not particularly limited as long as it can be sealed, and a bag or molded body made of plastic, glass, metal, or a combination thereof can be used. More specifically, plastic containers, bottles, cans, pouch containers, etc. can be mentioned.

[0051] Compared with bakery foods and noodles that are heat-treated under open conditions, retort foods containing cereal husks such as wheat bran are likely to trap unpleasant tastes and odors such as astringency derived from the cereal husks inside, and it is easy to affect the quality of the food due to the expression of unpleasant flavors derived from the cereal husks. In this regard, according to the present invention, by incorporating a paratinose heat-treated product into a retort food, the resulting retort food can effectively reduce unpleasant flavors such as astringency derived from the cereal husks, effectively express good flavors derived from other raw materials, and is expected to promote health.

[0052] When manufacturing a retort food as a processed food, which is a form of food and drink, the mixing amount in terms of the dry mass of wheat bran is preferably 5 to 65% by mass, more preferably 8 to 63% by mass, based on the dry mass of the target processed food. In addition to this, the mixing amount in terms of the dry mass of the paratinose heat-treated product is preferably 0.03 to 11.5% by mass based on the dry mass of the target processed food. By mixing wheat bran and the paratinose heat-treated product in the above-mentioned amounts respectively, even when astringency derived from the cereal husk accidentally accumulates inside the packaging container, the perception of astringency by the consumer can be significantly reduced, and a retort food with excellent good flavors derived from other raw materials can be obtained.

[0053] In addition, a mixture containing wheat bran and heat-treated panatinose can also be used to produce a processed beverage as a food or drink. Specifically, a drinking mixture containing wheat bran and heat-treated panatinose and a beverage liquid such as water, milk, soy milk, fruit juice, vegetable juice, tea, or coffee can be added simultaneously or in any order, dispersed or dissolved, to obtain a processed beverage. The obtained processed beverage may be stored at room temperature, refrigerated or frozen, heat-treated, or eaten as it is.

[0054] As the specific forms of the food or drink described above, examples of the form of the processed beverage include tea beverages, coffee beverages, milk beverages, fruit juice beverages, carbonated beverages, alcoholic beverages, and soft drinks.

[0055] As described above, foods or drinks containing the cereal flour husk such as wheat bran and heat-treated panatinose can reduce unpleasant tastes and flavors such as astringency derived from the flour husk, while emphasizing good flavors such as the sweet aroma and fragrance derived from the grains. In addition to the cereal flour husk such as wheat bran and heat-treated panatinose, by further containing cereal flour such as wheat flour, good flavors such as the sweet aroma and fragrance derived from the grains can be further emphasized, and foods or drinks having good texture and flavor, preferably processed foods, can be obtained. Further, according to a preferred embodiment when using wheat bran as the cereal flour husk, the processability, appearance, flavor, and texture are improved, and the health-promoting effect by the intake of dietary fiber, minerals such as magnesium and iron can be efficiently exerted.

Examples

[0056] Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to the following examples. In the following tables, unless otherwise specified, "per dry mass" means the mass ratio in terms of the dry mass of the raw materials used with respect to the dry mass of the target food or drink.

[0057] 〔Example 1 and Comparative Examples 1 to 4: Presence or absence of heat-treated panatinose〕 In Example 1 and Comparative Examples 1 to 4, the effects of the presence or absence of heat-treated palatinose on the flavor and texture of foods were evaluated.

[0058] The Poaceae grain husk was obtained by the following method. As the Poaceae grain, ASW, which is white wheat, was used. It was selected and ground using a roll mill, and the ground product was classified using a sieve with a mesh size of 200 μm, and the wheat bran fraction was collected as the residue on the sieve. Next, the collected wheat bran fraction was subjected to impact grinding using a turbo mill (manufactured by Tokyo Flour Milling Machine Co., Ltd.). Then, while introducing saturated steam into this ground product using the granule heating device described in Patent No. 2784505, hydrothermal treatment was performed at a product temperature of 90 °C for 5 seconds. Subsequently, the ground product after hydrothermal treatment was finely ground using an impact fine grinder (ACM Pulverizer, manufactured by Hosokawa Micron Corporation), and then classified using a sieve with a mesh size of 150 μm, and the classified product with a particle size of less than 150 μm passing through the sieve was separated to obtain powdery wheat bran as the Poaceae grain husk (average particle size of about 90 μm, moisture content of 10% by mass). Hereinafter, the Poaceae grain husk obtained by this method is also referred to as "hydrothermally treated white wheat bran".

[0059] Also, the following flavor-changing compounds were added to the dry mass of the pancake so that the content in terms of dry mass of the compound was 0.27% by mass. · Example 1: Heat-treated palatinose (heated palatinose, manufactured by Lotte Co., Ltd.) · Comparative Example 1: Non-containing · Comparative Example 2: Palatinose (non-heated product) (palatinose, manufactured by Mitsui Sugar Co., Ltd.) · Comparative Example 3: Cyclodextrin (TB-50, manufactured by Nippon Food Chemical Co., Ltd.) · Comparative Example 4: Advantage (Sweet Up V-30, manufactured by San-Ei Gen F.F.I., Inc.)

[0060] Next, pancakes as food and drink (processed food) were manufactured by performing the following procedures (1) to (3). (1) The powder raw material in which the following raw materials were mixed was sifted with a tea strainer or the like. (2) In a bowl, a liquid raw material in which the following raw materials were mixed and the powder raw material were mixed by hand stirring 120 times in 60 seconds, and allowed to stand at normal temperature and pressure for 10 minutes to obtain a paste-like dough. (3) The dough was thinly poured onto a copper plate at 180 °C, and each side of the dough was baked for 3 minutes to obtain a pancake.

[0061] The powder raw material and the liquid raw material were used so as to have the following parts by mass (non-dried mass). The mixing ratio of the flavor-changing compound was as described above. <Powder raw material> Wet heat-treated white wheat bran 12.5 Wheat flour (cake flour) 26.87 Sugar 9 Salt 0.15 Leavening agent 0.58 pH adjuster 0.9 <Liquid raw material> Egg 12.5 Milk 37.5

[0062] 〔Evaluation during eating〕 The pancakes of Example 1 and Comparative Examples 1 to 4 were eaten by 10 professional panelists, and for eguminess, flavor (aroma and sweet smell), and texture (softness), the one of Comparative Example 1 was used as a control (3 points for each evaluation), and the evaluation was carried out according to the following criteria. The higher the arithmetic mean value of the scores, the more excellent the effect is shown. The arithmetic mean value of the scores is shown in Table 1 below.

[0063] <Evaluation criteria for eguminess> 5 points: The eguminess derived from the grain husk is weaker than that of the control example and is very good. 4 points: The eguminess derived from the grain husk is slightly weaker than that of the control example and is good. 3 points: It is equivalent to the control example and has no problem with eguminess. 2 points: The eguminess derived from the grain husk is slightly stronger than that of the control example and is poor. 1 point: The eguminess derived from the grain husk is stronger than that of the control example and is very poor.

[0064] <Evaluation criteria for flavor> 5 points: The flavor is much stronger and very good, being more like that of grains (wheat) than the control example. 4 points: The flavor is slightly stronger and good, being more like that of grains (wheat) than the control example. 3 points: It is equivalent to the control example and has no problem with flavor. 2 points: The flavor is slightly weaker and the flavor is poor, being less like that of grains (wheat) than the control example. 1 point: The flavor is weak and the flavor is very poor, being less like that of grains (wheat) than the control example.

[0065] <Evaluation Criteria for Flexibility> 5 points: Flexibility is felt more than the control example and the texture is very good. 4 points: Flexibility is felt more than the control example and the texture is good. 3 points: It is equivalent to the control example and has no problem with texture. 2 points: It is slightly harder than the control example and the texture is poor. 1 point: It is harder than the control example and the texture is very poor.

[0066]

Table 1

[0067] 〔Examples 2 to 5 and Comparative Example 5: Bakery Food (1)〕 Instead of the wet heat-treated white wheat bran, the following were used as the cereal grain husks. 1CW, which is red wheat as a cereal grain, was used. It was selected and ground with a roll-type grinder, and the ground product was classified with a sieve having an opening of 200 μm, and the wheat bran fraction was collected as the residue on the sieve. Using a device having the same configuration as the heat treatment stirring device described in JP-A-2004-9022, it was heated for 25 minutes so that the product temperature became 120 °C to perform dry heat treatment, and powdery wheat bran was obtained (average particle size 250 μm, moisture content 10% by mass). Hereinafter, the cereal grain husk obtained by this method is also referred to as "dry heat-treated red wheat bran".

[0068] Then, except that the dry-heat treated red wheat bran and the palatinose heat-treated product were prepared so as to have the ratios shown in Table 2 below, the target pancake was obtained in the same manner as in Example 1. The powder raw material and the liquid raw material were used so as to have the following parts by mass (non-dried mass). In addition, the palatinose heat-treated product was blended so that the mass ratio in terms of the dried mass of the palatinose heat-treated product to the dried mass of the pancake would be the value shown in Table 2. In this example, since the blending amount of wheat bran is constant, the content ratio of wheat bran relatively decreases as the content ratio of the palatinose heat-treated product increases. <Powder raw material> Dry-heat treated red wheat bran 12.5 Wheat flour (weak flour) 26.87 Sugar 9 Salt 0.15 Leavening agent 0.58 pH adjuster 0.9 <Liquid raw material> Egg 12.5 Milk 37.5

[0069] In the pancakes of Examples 2 to 5, the evaluation of umami, flavor (fragrance derived from wheat and sweet fragrance), and texture (softness) was carried out in the same manner as the above-mentioned [evaluation during eating], with the one of Comparative Example 5 without the palatinose heat-treated product as the control example (3 points for each evaluation). The results are shown in Table 2 below.

[0070]

Table 2

[0071] 〔Examples 6 to 10: Bakery food (2)〕 Except that wet-heat treated white wheat bran was used instead of dry-heat treated red wheat bran, and the wet-heat treated white wheat bran and the palatinose heat-treated product were prepared so as to have the ratios shown in Table 3 below, the target pancake was obtained in the same manner as in Example 1. The powder raw material and the liquid raw material were used so as to have the same mass ratio as in Example 2. In the pancakes of Examples 6 to 10, evaluation of the leek, flavor (fragrance and sweet aroma derived from wheat), and texture (softness) was performed in the same manner as the above-mentioned [evaluation during eating] using the product of Comparative Example 1 that did not contain the palatinose heat-treated product as a control (3 points for each evaluation). The results are shown in Table 3 below. The results of Comparative Example 1 are re-listed in Table 3.

[0072]

Table 3

[0073] 〔Examples 11 to 13 and Comparative Example 6: Bakery Food (3)〕 The following procedures (1) to (5) were carried out to produce bread as a food and drink (processed food). (1) The raw materials were blended at the following ratios and mixed with a mixer in the order of 100 rpm for 4 minutes, 200 rpm for 8 minutes, and 280 rpm for 1 minute to obtain a clay-like dough as an edible mixture. (2) The obtained dough was fermented at 1 atm, 27 °C, and 75% RH for 1 hour. (3) The fermented dough was divided into a predetermined volume and allowed to stand at 27 °C for 25 minutes. (4) The dough of (3) was formed into a predetermined shape and fermented at 1 atm, 38 °C, and 85% RH for 50 minutes. (5) The dough of (4) was baked at 217 °C for 31 minutes.

[0074] The raw materials were used so as to be the following parts by mass (non-dried mass). In addition, the palatinose heat-treated product was blended so that the mass ratio in terms of the dried mass of the palatinose heat-treated product to the dried mass of the bread was the value shown in Table 4. In this example, since the blending amount of wheat bran is constant, the content ratio of wheat bran relatively decreases as the content ratio of the palatinose heat-treated product increases. <Raw Materials> Wet heat-treated white wheat bran 20 Wheat flour (strong flour) 80 Gluten 3 Bread quality improver 0.1 East 3 Salt 2 Sugar 8 Skim milk powder 2 Fats and oils 10 Water 74

[0075] In the bread of Examples 11 to 13, the evaluation of mung bean and flavor (the fragrance and sweet smell derived from wheat) was carried out in the same manner as the above-mentioned [evaluation during eating], using the product of Comparative Example 6 that does not contain the heat-treated panose as a control example (3 points for each evaluation). The results are shown in Table 4 below.

[0076]

Table 4

[0077] 〔Examples 14 to 15 and Comparative Example 7: Noodles (1)〕 The following procedures (1) to (3) were carried out to produce Chinese noodles as a food and beverage (processed food). (1) The raw materials were blended at the following ratios and kneaded in a noodle-making mixer at 90 rpm for 5 minutes and then at 60 rpm for 5 minutes in sequence to obtain noodle dough. (2) The dough from (1) was compounded and rolled according to a conventional method to form a noodle belt with a thickness of about 1.5 mm, and then cut into a thickness of 1.5 mm with a 20-sided cutting blade to obtain raw noodles. (3) The raw noodles from (2) were cooked by boiling in boiling water at about 100 °C for 90 seconds.

[0078] The raw materials were used in the following parts by mass (non-dried mass). In addition, the mass ratio of the heat-treated panose in terms of the dried mass conversion to the dried mass of Chinese noodles is shown in the value of Table 5 and the heat-treated panose was blended accordingly. In this example, since the blending amount of wheat bran is constant, the content ratio of wheat bran relatively decreases as the content ratio of the heat-treated panose increases. <Raw materials> Wet heat-treated white wheat bran 40 Wheat flour (semi-strong flour) 52 Gluten 8 Powdered kansui 1.5 Sodium chloride 1 Water 48

[0079] In the Chinese noodles of Examples 14 to 15, the evaluation of egumi and flavor (the aroma and sweet scent derived from wheat) was performed in the same manner as the above-mentioned [evaluation during eating], using the product of Comparative Example 7 that did not contain the heat-treated palatinose product as a control example (3 points for each evaluation). The results are shown in Table 5 below.

[0080] [Table 5]

[0081] 〔Examples 16 to 20 and Comparative Example 8: Noodles (2)〕 Buckwheat as a food and drink (processed food) was produced by performing the following procedures (1) to (4). (1) The raw materials were blended at the following ratios and kneaded for 5 minutes at 32 rpm using a mixer to obtain a clay-like dough as an edible mixture. (2) The obtained dough was used with a noodle roll to create a noodle strip with a thickness of 3.0 mm. After performing the lamination twice, the roll gap was changed in the order of 3.0 mm, 2.1 mm, 1.5 mm, 1.0 mm, and 0.7 mm so that the rolling ratio became 70%, and it was rolled in five stages. (3) The dough of (2) was cut to a thickness of 1.3 mm with a 20-sided cutting blade to obtain raw noodles. (4) The raw noodles of (3) were cooked by boiling in boiling water at about 100°C for 5 minutes.

[0082] The raw materials were used so as to be the following parts by mass (non-dried mass). In addition, the heat-treated palatinose product was blended so that the mass ratio in terms of the dried mass conversion of the heat-treated palatinose product to the dried mass of buckwheat became the value shown in Table 6. In this example, since the blending amount of wheat bran is constant, the content ratio of wheat bran relatively decreases as the content ratio of the heat-treated palatinose product increases. [Raw materials] Wet heat-treated white wheat bran 25 Wheat flour (strong flour) 40 Buckwheat flour 30 Gluten 5 5 mass% saline solution 33

[0083] In the buckwheat of Examples 16 to 20, the evaluation of okra and flavor (fragrance and sweet scent derived from wheat) was carried out in the same manner as the above-mentioned [evaluation during eating], with Comparative Example 8 that does not contain the heat-treated palatinose as a control example (3 points for each evaluation). The results are shown in Table 6 below.

[0084]

Table 6

[0085] 〔Examples 21 to 24 and Comparative Example 9: Noodles (3)〕 Based on the method described in Production Example 1 of International Publication No. 2018 / 021448, the following procedures (1) to (3) were carried out to produce pasta as a food and drink (processed food). (1) The raw materials mixed in the following proportions were kneaded using a mixer at 80 rpm for 5 minutes to obtain a clay-like dough as an edible composition. (2) The obtained dough was extruded under a reduced pressure condition of -600 mmHg at a pressure of 2 of to obtain raw noodles with a thickness of 1.8 mm. (3) The raw noodles in (2) were cooked in boiling water at about 100°C for 5 minutes and then cooled with water.

[0086] The raw materials were used in the following parts by mass (non-dried mass). In addition, the heat-treated palatinose was blended so that the mass ratio in terms of the dried mass conversion of the heat-treated palatinose to the dried mass of the pasta would be the value shown in Table 7. In this example, since the blending amount of wheat bran is constant, the content ratio of wheat bran relatively decreases as the content ratio of the heat-treated palatinose increases. <Raw materials> Wet heat-treated white wheat bran 70 Wheat flour (durum semolina) 125 Acetic acid tapioca starch 20 Gluten 8 Water 73.6

[0087] In the pastes of Examples 21 to 24, the evaluation of the umami and flavor (fragrance and sweet aroma derived from wheat) was carried out in the same manner as the above-mentioned [evaluation during eating], using Comparative Example 9 that did not contain the heat-treated palatinose product as a control example (3 points for each evaluation). The results are shown in Table 7 below.

[0088]

Table 7

[0089] 〔Examples 25 to 31 and Comparative Example 10: Retort foods〕 The following procedures (1) to (7) were carried out to produce a retort food (soup) as a food and drink (processed food). (1) The moist-heat-treated white wheat bran was previously dispersed in twice the amount of water, and the heat-treated palatinose product was added to this dispersion to obtain a first dispersion. (2) Separately from (1) above, phytic acid was previously dissolved in twice the amount of water to obtain a second solution. (3) The first dispersion and tomato paste were put into a pot and mixed. (4) Next, the second solution and the remaining raw materials were put into a pot and mixed to obtain an edible liquid as an edible composition. (5) The edible liquid of (4) was heated to a product temperature of 80°C. (6) The edible liquid of (5) was filled into a pouch container. (7) The pouch-filled edible liquid of (6) was subjected to retort treatment (123°C, 22 minutes).

[0090] The raw materials were used in the following parts by mass (non-dried mass). In addition, the heat-treated palatinose product was formulated so that the mass ratio in terms of the dried mass of the heat-treated palatinose product to the dried mass of the soup was the value shown in Table 8. In this example, since the blending amount of wheat bran is constant, the content ratio of wheat bran relatively decreases as the content ratio of the heat-treated palatinose product increases. <Raw materials> Moist-heat-treated white wheat bran 8.5 Tomato paste 7 Seasonings and spices 2.1 (total amount) Milk 10 Water 72.4

[0091] In the soups of Examples 25 to 31, the evaluation of the beany flavor was carried out in the same manner as the above-mentioned [evaluation at the time of eating], using Comparative Example 10 that did not contain the paratinose heat-treated product as a control example (3 points for each evaluation). The results are shown in Table 8 below.

[0092]

Table 8

[0093] As shown in Tables 1 to 8, it can be seen that in all the food and drink containing wheat bran as the outer skin of the Gramineae cereals and the paratinose heat-treated product, the beany flavor is reduced. In particular, processed foods such as bakery products and noodles containing wheat flour have the beany flavor derived from bran reduced, while the aroma and sweet smell derived from wheat are fully emphasized without being inhibited, and it can be seen that they are foods that stimulate the appetite of consumers. Also, it can be seen that the retort food containing wheat bran has a high quality with a reduced beany flavor as it is difficult to perceive the concentration of the beany flavor inside the food.

Claims

1. A food or drink product using the outer skin of a gramineous cereal and a heat-treated product of isomaltooligosaccharide as raw materials, wherein, based on the dry mass of the food or drink product, the cereal outer skin is contained in an amount of 1.5 to 65% by mass in terms of dry mass, and the heat-treated product of isomaltooligosaccharide is contained in an amount of 0.02 to 12% by mass in terms of dry mass, and the ratio of the content of the heat-treated product of isomaltooligosaccharide in terms of dry mass to the content of the cereal outer skin in terms of dry mass is 0.001 or more and 0.4 or less. A food or drink product.

2. The food or drink product according to claim 1, wherein the cereal outer skin is wheat bran.

3. The food or drink product according to claim 1 or 2, wherein the cereal outer skin is heat-treated.

4. The heat-treated product of isomaltooligosaccharide is obtained by heat-treating isomaltooligosaccharide together with water at 140°C or higher and 200°C or lower. The food or drink product according to any one of claims 1 to 3.

5. A method for producing a food or drink product using the outer skin of a gramineous cereal and a heat-treated product of isomaltooligosaccharide as raw materials, wherein the food or drink product contains 1.5 to 65% by mass of the cereal outer skin and 0.02 to 12% by mass of the heat-treated product of isomaltooligosaccharide in terms of dry mass, and the mass ratio of the heat-treated product of isomaltooligosaccharide to the cereal outer skin in the food or drink product is 0.001 to 0.4 in terms of dry mass. A method for producing a food or drink product using the cereal outer skin and the heat-treated product of isomaltooligosaccharide.

6. The production method according to claim 5, wherein wheat bran is used as the cereal outer skin.

7. The production method according to claim 5 or 6, wherein the heat-treated cereal outer skin is used.

8. The production method according to any one of claims 5 to 7, wherein the mass ratio of the heat-treated product of isomaltooligosaccharide to the cereal outer skin is 0.0005 to 0.5 in terms of dry mass.

9. Heat-treating a mixture obtained by further mixing wheat flour as a raw material, to obtain one or more processed foods among bakery products, noodles, and retort foods as the food or drink product. The production method according to any one of claims 5 to 8.

10. The heat-treated product of isomaltooligosaccharide is obtained by heat-treating isomaltooligosaccharide together with water at 140°C or higher and 200°C or lower. The production method according to any one of claims 5 to 9.

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