Low oil absorption food material and its use

Abstract

To provide a novel application of waste by-products in the production of gluten or wheat starch, and a method for reducing the oil absorbency of bread flour.SOLUTION: The present invention discloses food material that is derived from grains, and includes a complex having cell wall fragments separated from grain flour combined with starch, the food material to be mixed with grain flour for use. The food material contains arabinoxylan of 3.0% or more in terms of dried matter. The bread powder to which the inventive food material has been applied shows low oil-absorbency and has a good appearance and texture.SELECTED DRAWING: None

Description

[Technical Field]

[0001] The present invention relates to a food material that can suppress oil absorption by foods such as breadcrumbs. The present invention is useful in the field of food production, etc. [Background technology]

[0002] In general, during gluten production, a starch-containing emulsion emulsified with wheat starch is produced as a by-product during the gluten washing process. This starch-containing emulsion can be divided into three layers based on specific gravity: the white cake layer (white cake), which contains a large amount of water-insoluble fiber contained in the endosperm; the red cake layer (dull white), which contains bran; the bran layer (brown); and the large-particle starch layer (white). The large-particle starch obtained from the starch-containing emulsion is used as wheat starch in confectioneries and mixed flours, but most of the remaining residue has no effective use, and its handling has been investigated.

[0003] Patent Document 1 describes omelets containing water-insoluble fiber derived from wheat flour, and describes how such omelets have the advantages of good color and minimal syneresis of water upon thawing, and are excellent as health foods due to the dietary fiber they contain. It also describes how the method effectively utilizes the water-insoluble fiber in wheat starch wastewater, which had not previously been used effectively. Patent Document 2 describes a method for producing bread, which involves adding water-insoluble dietary fiber and / or germ to a portion or all of the water, yeast, and sugars used in the bread-making process to form a mixture, fermenting this mixture, and then using the resulting fermented liquid to produce bread. It also describes how the water-insoluble dietary fiber referred to here can be red lees or white lees, which are water-insoluble fibers derived from wheat flour. Patent Document 3 describes noodles containing white lees. It also describes how the addition of white lees can prevent adhesion between noodle sheets or noodle strands during or after noodle production, and how, even if adhesion does occur, the degree of adhesion can be maintained at a weak level that allows the noodle strands to be easily separated. Patent Document 4 describes wheat starch characterized by having a content of 25% by weight or more of starch granules with a particle size of 10 μm or less, and describes that such small particle wheat starch is digested and absorbed more slowly than conventional wheat starch, and is therefore extremely effective as a material for preventing and controlling diabetes and the like, and can be used effectively and safely in various foods, feeds, etc., just like conventional wheat starch.

[0004] Meanwhile, in light of the recent rise in health consciousness, breadcrumbs used in fried foods are desired to have low oil absorption when deep-fried, and studies have been conducted from this perspective. For example, Patent Document 5 describes breadcrumbs with low oil absorption obtained using a baking or electric bread-making method, characterized by blending dietary fiber extracted from soybeans with known dough ingredients such as wheat flour, water, and yeast. Patent Document 6 also proposes breadcrumbs for frying, obtained by baking bread dough, grinding the resulting bread, and drying it, characterized by containing dietary fiber prepared from corn husks, having an NDF value of 50% or more, and a particle size finer than 80 mesh. The oil content of this breadcrumbs when deep-fried has been investigated. Patent Document 7 also describes low-oil-absorption breadcrumbs for frying, characterized by containing dietary fiber prepared from corn and protein prepared from soybeans.

[0005] Furthermore, there is a method for reducing the oil absorption of breadcrumbs in the production of bread for crumbs, characterized by adding krill shells and / or krill components to dough ingredients (Patent Document 8); a method for producing breadcrumbs for frying with low oil absorption, which is obtained by pulverizing bread that has been fermented and baked using breadcrumbs containing a starch hydrolysate, and which is characterized by including α-starch in the breadcrumbs (Patent Document 9); and a method for producing low oil absorption breadcrumbs, which comprises: (1) a step of blending at least one selected from the group consisting of konjac gel and konjac sol with dough ingredients to prepare breadcrumbs; (2) a step of fermenting the prepared breadcrumbs and then baking them; and (3) a step of pulverizing the baked bread. Low-oil-absorption breadcrumbs (Patent Document 11) are characterized by adding a sugar processed product prepared by heating sugars such as sugar, glucose, fructose, and starch syrup at a temperature of 80 to 180°C and preparing a 5% by weight aqueous solution so that the absorbance at 480 nm is 0.1 to 2.0, at a ratio of 0.1 to 5% based on the weight of wheat flour; and low-oil-absorption breadcrumbs (Patent Document 12) are characterized by including barley-derived β-glucan in the breadcrumbs in the form of barley flour, with the β-glucan content being in the range of 0.1 to 7.0 g / 100 g, and the barley flour accounting for 10 to 60% by weight of the total weight of the wheat flour and barley flour in the breadcrumbs. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] Japanese Patent Application Publication No. 5-317003 [Patent Document 2] JP-A-5-316925 (Patent No. 3150423) [Patent Document 3] Publication No. 5-316976 (Patent No. 3046114) [Patent Document 4] JP-A-6-311856 (Patent No. 3222265) [Patent Document 5] Japanese Patent Application Publication No. 2-20258 (Special Publication No. 7-63325) [Patent Document 6] Japanese Patent Application Publication No. 5-61 (Patent No. 3113320) [Patent Document 7] Japanese Patent Application Publication No. 7-246072 [Patent Document 8] Japanese Patent Application Laid-Open No. 2008-011864 [Patent Document 9] Japanese Patent Application Laid-Open No. 2009-034065 [Patent Document 10] Japanese Patent Application Laid-Open No. 2009-291105 [Patent Document 11] Japanese Patent Application Laid-Open No. 2010-130907 [Patent Document 12] JP 2015-133956 A (Patent No. 6029217) Summary of the Invention [Problem to be solved by the invention]

[0007] To date, no practical uses have been proposed for waste by-products produced during the production of gluten or wheat starch that offer high added value and can be consumed in large quantities.

[0008] As mentioned above, various studies have been conducted to reduce the oil absorption of breadcrumbs, but methods that suppress oil absorption by reducing the rise of bread and reducing the size of air bubbles have the problem of making the texture of the breadcrumbs harder. Furthermore, because the number of vertically elongated air bubbles decreases, the sharpness (a state in which many vertically elongated, needle-shaped breadcrumbs rise from the surface of fried foods) becomes poor, resulting in a poor texture and poor appearance. Furthermore, depending on the ingredients added, there is the problem of the color of the breadcrumbs becoming darker when fried. [Means for solving the problem]

[0009] The present invention provides the following: [1] A food ingredient containing a complex of starch bound to cell wall fragments separated from flour, used to inhibit oil absorption in foods containing flour. [2] The food material according to 1, containing 3.0% or more arabinoxylan on a dry matter basis. [3] The food material according to 1 or 2, which is derived from hard wheat. [4] Foods containing the following ingredients: A food material containing a complex in which starch is bound to cell wall fragments separated from cereal flour, and cereal flour. [5] The food product according to 4, which is produced by preparing a non-fluid dough containing cereal flour as an ingredient, with the substitution ratio of food ingredients separated from the cereal flour to the raw cereal flour being 1 to 40%, and by adjusting the moisture content to prepare a non-fluid dough. [6] The food product according to 4, which is produced using a fluid dough containing raw cereal flour, and in which the substitution ratio of the food material separated from the raw cereal flour to the raw cereal flour is 1 to 100%, and which is produced by adjusting the moisture content to prepare a fluid dough. [7] A food product produced by coating with the dough described in 5 and 6. [8] The food product according to 4 or 5, which is shredded bread or breadcrumbs. [9] A food product using shredded bread or breadcrumbs from the bread described in 8.

[10] A method for producing a food product containing flour, comprising the steps of: (1) preparing a food material derived from a grain, the food material including a complex in which starch is bound to cell wall fragments separated from grain flour; (2) Mixing the food ingredients and the grain flour; (3) Cook the mixture in oil.

[11] An oil absorption inhibitor containing, as an active ingredient, a complex in which starch is bound to cell wall fragments.

[12] A method for inhibiting oil absorption in a food containing flour, comprising: A method comprising the step of mixing a complex in which starch is bound to cell wall fragments with flour. [Effects of the Invention]

[0010] The present invention provides a food material with low oil absorption. By using the food material of the present invention, low-calorie foods with reduced oil absorption can be produced. In particular, breadcrumbs obtained by applying the present invention have low oil absorption and excellent appearance and texture. By using the food material of the present invention, oil consumption can be reduced.

[0011] The present invention provides a novel use of fractions produced as by-products in the production of gluten and wheat. [Brief explanation of the drawings]

[0012] [Figure 1] An electron microscope photograph of the small particle starch fraction (freeze-dried) that was collected after the insoluble fraction was suspended in water and vigorously stirred, and then separated from the supernatant after standing. The fine particles are small particle starch. Some large particle starch remains. A: ×300, B: ×1000. [Figure 2] The insoluble fraction was suspended in water and vigorously stirred, allowed to stand, the supernatant removed, and the collected precipitate was then suspended in water, stirred, and the supernatant removed again, resulting in a precipitate that was separated and collected. This is an electron microscope photograph of the cell wall fragment fraction (lyophilized). Most of the small particle starch has been removed from the cell wall fragments of the insoluble fraction, leaving the cell wall fragments exposed. The large, lens-shaped particles are combined, and large particle starch has been mixed in. A: ×300, B: ×300, C: ×500. [Figure 3] Electron microscope photographs of the insoluble fraction (A: raw, B: freeze-dried, C: freeze-dried). The surface of the cell wall fragments is covered with small particle starch, forming a bond; electron microscope observation also reveals a small amount of free starch aggregates. The large, lens-shaped particles are large particle starch particles that are bound and mixed in. In the raw form, the cell wall fragments contain water, so they are in a more swollen state than in the freeze-dried form, resulting in flat fragments with increased transparency. A: x 500, B: x 300, C: x 300 [Figure 4] Electron microscope photograph of cell walls in raw breadcrumbs. Strong flour, no insoluble fraction added x 1000 [Figure 5] Electron microscope photograph of the cell walls of fresh bread crumbs made with the addition of the insoluble fraction (frozen and thawed). A complex consisting of small particle starch and cell wall fragments from the insoluble fraction is visible covering the dough surface and surrounding the large particles. Strong flour + 5% white meal x 1000 [Figure 6] Figure 5 shows the area where the complex consists of small particle starch derived from the insoluble fraction and cell wall fragments. Dotted line: Area where aggregates of small particle starch derived from the insoluble fraction and cell wall fragments are found. [Figure 7] Electron microscope image of raw gyoza wrapper. Wheat flour (a blend of 50% strong flour and 50% soft flour). [Figure 8] Electron microscope image of gyoza wrapper (raw). 10% insoluble fraction (raw) was added to wheat flour (a blend of 50% strong flour and 50% soft flour). The insoluble fraction, as shown in Figure 3A, is seen mixed into the dough and partially covering the surface of the dough. [Figure 9] Figure 8 shows the area where the complex consists of small particle starch derived from the insoluble fraction and cell wall fragments. Dotted line: Area where there is an aggregate of small particle starch derived from the insoluble fraction and cell wall fragments can be seen. DETAILED DESCRIPTION OF THE INVENTION

[0013] In the present invention, percentages (parts) are based on mass (weight) unless otherwise specified. A numerical range "x to y" includes both the values ​​x and y.

[0014] The present invention relates to a food material derived from a cereal, from which gluten has been removed, that contains a complex in which starch is bound to cell wall fragments, and that is intended to be mixed with cereal flour.

[0015] [Food ingredients] (Raw material grain) The food material of the present invention uses grains as raw materials. Examples of grains that can be used as raw materials for the food material of the present invention include wheat, rye, barley, oats, triticale, Job's tears, buckwheat, and corn. The raw materials for the food material of the present invention may be a combination of multiple grains selected from these. When grains are used as raw materials for producing the food material of the present invention, they are preferably used in the form of flour. The food material of the present invention is separated from the flour.

[0016] One particularly preferred example of a raw material is wheat. When wheat is used as a raw material, there are no particular limitations on the type, variety, production area, cultivation season, type, grade, etc. of wheat. The raw material may also be a blend of wheat or wheat flour of different varieties. Note that, although the present invention will be described below using an example in which the raw material is wheat (or wheat flour), those skilled in the art will be able to apply and understand the description to cases in which raw materials other than wheat are used.

[0017] Wheat types can be classified into hard wheat, medium wheat, soft wheat, and durum wheat depending on the amount of protein, hardness, or intended use, but the raw materials for the food material of the present invention are not particularly limited. Blends may also be used. Preferred examples include wheat blends containing hard wheat and hard wheat, and durum wheat.

[0018] Examples of wheat varieties and strains used as raw materials include LM 12, Aira Komugi, Aoba no Koi, Akitakko, Akebono Mochi, Abukumawase, Aya Hikari, Ibuki Mochi, Iwainodaichi, Urara Mochi, Kita Sachiho, Kitano Kaori, Kitano Chikara, Kita Honami, Kitamoe, Kinuakari, Kinu Azuma, Kinu Iroha, Kinu no Nami, Kinuhime, Kumakirari, Koshi Chikara, Koyuki Komugi, Sachi Kaori, Sato no Sora, Sanuki no Yume 2000, Sanuki no Yume 2009, Shunyou, Shirane Komugi, and Seto Kirara, Taisetsu wheat, Daichi no Minori, Double No. 8, Tamaizumi, Tamaizumi R, Chikugoizumi, Chikugomaru, Chikushi W2, Tsurukichi, Tsurupikari, Toyizumi, Nanbukirari, Nishikaze wheat, Nishino Kaori, Nishinoyawara, Nishiharuka, Nishihonami, Nebarigoshi, Hatsumochi, Hanamanten, Haruibuki, Haru Kirari, Haruhinode, Harumizuki, Haruyutaka, Harukaze Fuwari, Bandowase, Biwahonami, Fuu Setsu, Fukuakari, Fukuotome, Fukusayaka, Fukuharuka, Fukuhonoka, Fukuwasekomugi, Hokushin, Minaminokaori, Minaminoyawara, Minori no Chikara, Mochiotome, Mochihime, Yawarahime, Yukichikara, Yukiharuka, Yumeakari, Yumeasahi, Yumekaori, Yumekirari, Yumeshihou, Yumesei, Yumechikara, Yumechikara 2020, Wakamatsukomugi, Natsugone, Miyataka No. 1, Galactic Power, Spring Dawn, Spring Shine, Spring Examples include Yokoi, Wheat Intermediate Mother No. 1, Wheat Intermediate Mother No. 2, Wheat Intermediate Mother No. 3, Wheat Intermediate Mother No. 4, Wheat Intermediate Mother No. 5, Wheat Intermediate Mother No. 6, Wheat Intermediate Mother No. 7, Wheat Intermediate Mother No. 8, Wheat Intermediate Mother No. 9, Soshun, Chugoku 143, Nagasaki W2, Fukui Prefecture 3, Hokkai 259, Hokkai 260, Kitami 92, Kitami 95, Norin 3, Norin 8, Norin 29, Norin 35, Norin 61, Norin 62, and Norin 75. Blends of these may also be used. Examples of preferred varieties and lines include Yumechikara, Minori no Chikara, Yumechikara 2020, Hokkai 259, Ginga no Chikara, Hanamanten, Yumekaori, Kitano Kaori, Seto Kirara, Haruyokoi, and Minami no Kaori, as well as blends containing these varieties and lines.

[0019] The wheat used as a raw material may be imported wheat. Imported wheat is usually a blend of multiple varieties to ensure quality suitable for the intended use. Examples of blended brands that can be used as a raw material in the present invention include Canadian Western Red Spring (1CW), American Dark Northern Spring (DNS), American Hard Red Winter (HRW), Australian Standard White (ASW), American Western White (WW), and Australian Prime Hard (PH).

[0020] Wheat flour is classified into strong flour (including extra-strong flour and semi-strong flour; approximate protein content: 10.5% or more), medium-strength flour (approximate protein content: 7.5-10.5%), and weak flour (approximate protein content: 6.5-9.0%) depending on the quality and quantity of the protein (gluten), but any of these may be used as the raw material for the food material of the present invention. When the food material is used as an ingredient for bread, cut bread, or breadcrumbs, it is preferable to use strong flour, more particularly, extra-strong flour, because it increases the volume of the baked bread and improves the texture of the breadcrumbs. Extra-strong flour has stronger gluten than strong flour obtained from ordinary hard wheat, and includes domestic brands as well as Canada Western Extra Strong Wheat (CWES). Furthermore, examples of varieties and lines that can produce super strong flour and are particularly preferred as raw wheat ingredients for the food material of the present invention include Yumechikara, Minori no Chikara, Yumechikara 2020, Hokkai 259, Hokkai 263, Hokkai 264, Hokkai 266, Ginga no Chikara, KS831957, Wildcat, Victoria INTA, Glenlea, Bluesky, and wheats bred from these wheats that have stronger gluten than strong flour.

[0021] Wheat flour is classified into first-class flour (ash content 0.3-0.35%), first-class flour (ash content 0.35-0.45%), second-class flour (ash content 0.45-0.65%), third-class flour (ash content 0.7-1.0%), and fine flour (ash content 1.2-2.0%), but any of these may be used as a raw material for the food material of the present invention.

[0022] The raw material for the food material of the present invention may be third-grade flour, which is generally used for producing gluten and starch. As will be described later, insoluble fractions are by-produced during the production of gluten and starch, and the food material of the present invention can be produced from these by-products.

[0023] (complex, insoluble fraction) The food material of the present invention contains a complex in which starch is bound to cell wall fragments.

[0024] With respect to cell wall fragments and starch, the term "complex" refers not to the separate existence of cell wall fragments and starch, but to a state in which the two are mixed together, such as when a large amount of starch is bound to the cell wall surface. In other words, the complex referred to in the present invention refers to a structure in which cell wall fragments and starch are bound non-covalently, either directly or via the cell membrane, protein, or polysaccharide on the surface of the cell wall fragments, and includes a portion in which starch bound to a cell wall fragment is bound to another starch non-covalently via a protein or polysaccharide. This refers to a structure that remains in a complexed state even after a separation process using water or an aqueous solvent. In raw form, the cell wall fragments absorb water, swell, and form a flexible structure. Complexes in which starch is bound to cell wall fragments differ from highly purified polysaccharides or cereal-derived fibrous fragments, which are active ingredients in conventional technologies for reducing oil absorption in breadcrumbs. The presence of complexes in which starch is bound to cell wall fragments can usually be confirmed by electron microscopy in foods produced by mixing a food material containing the complex with cereal flour.

[0025] When wheat is used as the raw grain, the complex in which starch is bound to cell wall fragments can be obtained as an insoluble fraction from which gluten has been removed in the gluten production process from wheat flour. Note that, although the present invention will be described below using as an example a case in which the complex in which starch is bound to cell wall fragments is an insoluble fraction from wheat as the raw material, those skilled in the art will be able to apply and understand this explanation to other cases as appropriate.

[0026] Specifically, the insoluble fraction is a fraction containing a complex of cell wall fragments and relatively small particle starch, obtained by separating a wheat starch emulsion, a by-product of the production of gluten and starch from wheat flour, based on specific gravity. Gluten and wheat starch are generally produced from wheat flour by adding water to the flour and kneading it to hydrate and swell proteins such as gluten contained in the flour to form a sticky, cohesive dough. This dough is then washed with water to wash out the starch in the dough, forming an emulsion in which the starch particles are suspended. The remaining gluten in clumps is then separated and recovered from the starch-containing emulsion, and wheat starch with a relatively large particle size is separated and recovered from the starch-containing emulsion. The insoluble fraction is contained in the residue remaining after separating and recovering the wheat starch with a relatively large particle size from the starch-containing emulsion (washing liquid) obtained in this production process. The starch-containing emulsion can be separated by centrifugation into a white cake layer (white cake) containing a large amount of water-insoluble fiber contained in the endosperm, a red cake layer (dull white) containing bran, a bran layer (brown), and a large particle starch layer (white) (see the diagram below). Large particle starch is used in confectionery mixes, but no practical use for the residue has been found at present.

[0027] [ka]

[0028] One particularly preferred example of the insoluble fraction is white lees and red lees.

[0029] In addition to gluten, large particle starch may also be removed from the insoluble fraction. "Removed" means that if the raw grain contains such a component, it has been partially or completely removed. "Partially removed" means, for example, that 50% or more of the large particle starch in wheat flour has been removed, and may be 80% or more, 90% or more, or as much as possible.

[0030] The insoluble fraction may also contain large particle starch. Generally, large particle starch is separated as much as possible from white cake and red cake, but even repeated separation using water cannot remove large particle starch bound to cell wall fragments, and the waste fraction will contain some large particle starch. However, the inclusion of large particle starch in the insoluble fraction does not pose any particular problem in terms of achieving the object of the present invention.

[0031] In a typical insoluble fraction, large-particle starch is almost completely removed in terms of granule number, and the particle size of starch complexed with cell wall fragments is relatively small. Generally, the particle size distribution of wheat starch is 1 to 40 μm, and can be broadly divided into a small particle group (small particle starch) with a particle size of 2 to 8 μm and a large particle group (large particle starch) with a particle size of 20 to 30 μm. It is known that the paste state differs depending on the particle size (Takahashi, Reiji, Shimakawa, Tadao, Shibuya, Shinshiro. Changes in amylogram due to differences in wheat starch particle size. Journal of Starch Industry, Vol. 5, No. 2, 1957, pp. 66-72). The particle size and particle size distribution of wheat starch can be measured dry using conventional techniques, such as a Microtrac particle size distribution analyzer 9200FRA manufactured by Nikkiso Co., Ltd. If necessary, the average particle size, particle size detection frequency, and the like can be calculated by methods well known to those skilled in the art, such as JIS Z8825:2013 Particle size analysis - laser diffraction and scattering method, or by the method described in the Examples section of this specification.

[0032] Figure 1 attached to this specification shows an electron microscope photograph of a small particle starch fraction separated and recovered from the insoluble fraction obtained in the experiment shown in the Examples section of this specification, Figure 2 shows an electron microscope photograph of a cell wall fragment fraction separated and recovered from the insoluble fraction obtained in the experiment shown in the Examples section of this specification, and Figure 3 shows an electron microscope photograph of the insoluble fraction obtained in the experiment shown in the Examples section of this specification. When breadcrumbs and dumpling wrappers are produced using the food material of the present invention as a raw material, the presence of an insoluble fraction in the produced breadcrumbs and dumpling wrappers can be confirmed by electron microscope (Figures 5 and 8), as described below.

[0033] (Arabinoxylan content) The food material of the present invention contains a complex in which starch is bound to cell wall fragments, and therefore contains arabinoxylan, one of the main matrix components of cereal (grass) cell walls. The arabinoxylan content in the food material depends on the raw materials, but is typically 3.0% or more, more preferably 4.0% or more, even more preferably 5.5% or more, and even more preferably 7.0% or more, calculated on a dry matter basis. In relation to the present invention, the amounts and contents of food materials, complexes, insoluble fractions, and components contained therein, such as starch, are expressed as values ​​calculated on a dry matter basis (values ​​based on a dry mass with a moisture content of 0%), unless otherwise specified.

[0034] The arabinoxylan content can be measured by various methods well known to those skilled in the art. The arabinoxylan content may also be determined by extracting arabinoxylan by an appropriate method, hydrolyzing it into arabinose and xylose by an appropriate method, quantifying the amounts of arabinose and xylose produced using an anion exchange resin column (HPAEC) or the like, and calculating the sum of these amounts. When making the calculation, correction is made for the incorporation of water molecules during hydrolysis. The correction is made, for example, by multiplying the sum of the arabinose and xylose amounts by 0.88.

[0035] The arabinoxylan content of regular wheat flour is 2.5% or less on a dry matter basis. For example, the arabinoxylan content of regular strong flour is 1.6% (commercially available, imported wheat) or 2.1% (Yumechikara, 60% yield flour). In wheat grains, it is around 2%. The arabinoxylan content of regular barley is equal to or higher than that of wheat, and the arabinoxylan content of barley grains is around 2% to 7%. The arabinoxylan content of the registered barley variety View Fiber (variety registration number 22118) is approximately 7% in grains.

[0036] (Small particle starch content) The complex contained in the food material of the present invention contains starch, and in terms of granule number, small particle starch is predominant, accounting for a large portion of the surface area of ​​starch covering the cell wall fragments. The content of small particle starch in the insoluble fraction (small particle starch mass / starch mass) is 40% or less, sometimes 30% or less, sometimes 20% or less, and sometimes 15% or less, on a dry matter basis, depending on the raw materials. Starch content can be measured by various methods well known to those skilled in the art. The small particle starch content of ordinary wheat flour is 10% or less, 7% or less in strong flour, and 3% or less in extra-strong flour. Those skilled in the art can measure and calculate the small particle starch content in the insoluble fraction using an appropriate method. For example, the method described in the Examples section of this specification may be used.

[0037] (form) The food material of the present invention may be in various forms, such as a fresh state containing moisture immediately after separation, a suspension, a dried product, a frozen product, a freeze-dried product, etc.

[0038] The food material of the present invention may contain additives other than the complex that are acceptable for use in foods, as long as the desired effects can be achieved.

[0039] (Manufacturing method) As described above, the food material of the present invention can be produced as a fraction containing a complex of cell wall fragments and relatively small particle starch from a wheat starch emulsion, which is a by-product in the production of gluten and starch from wheat flour.

[0040] More specifically, an example of a method for producing a food material may include the following steps: Add 1 / 2 to 2 / 3 the amount of water to the flour and knead to make dough; wash the resulting dough with 5 to 50 times the amount of water to extract gluten; The remaining liquid from which gluten has been removed is separated by specific gravity to obtain a precipitated fraction; and In the resulting sediment fraction, the layer above the bran layer is collected.

[0041] [Application] The food material of the present invention can be mixed with cereal flour as a raw material for various foods, and can also be used to inhibit oil absorption by various foods containing cereal flour.

[0042] The present invention also provides an oil absorption inhibitor which is derived from grains and contains as an active ingredient a complex in which starch is bound to cell wall fragments.

[0043] According to the studies of the present inventors, when an insoluble fraction obtained from wheat flour is used to partially replace the raw wheat flour in bread production, the volume of the bread increases and the oil absorption rate of the bread crumbs produced from the bread is effectively reduced (see Example 1). Furthermore, the effects of increasing the volume of bread and reducing the oil absorption rate of the bread crumbs are greater when the small particle starch fraction and the cell wall fragment fraction are used together in a complex state than when they are used separately (see Example 3).

[0044] Figure 4 attached to this specification shows an electron microscope photograph of the cell walls of fresh breadcrumbs that do not contain the food ingredient of the present invention. Figure 5 shows an electron microscope photograph of the cell walls of fresh breadcrumbs produced using the insoluble fraction obtained in the experiments described in the Examples section of this specification as a food ingredient. Figure 6 shows the area of ​​the complex consisting of small particle starch derived from the insoluble fraction and cell wall fragments in Figure 5. Because a large amount of small particle starch is bound to the surface of the cell wall fragments contained in the insoluble fraction, areas of swollen small particle starch can be observed on the cell wall surface of the fresh breadcrumbs produced using the insoluble fraction. Exposed cell wall fragments can also be observed in places. Furthermore, the surface of breadcrumbs produced using only bread flour without the insoluble fraction is smooth, while the surface of breadcrumbs produced with the insoluble fraction is uneven and not smooth, as the insoluble fraction surrounds the large particle starch and gluten, which are the main components of wheat flour. These observations suggest that the insoluble fraction, which is kneaded and dispersed into the dough structure, is exposed to the surface of the air bubbles in the bread, preventing oil absorption. Furthermore, since it originally coexists with gluten in the form of wheat seeds and flour, it has a high affinity for gluten, and interacts with gluten, which has particularly high oil absorption properties, thereby covering the gluten and preventing oil absorption.

[0045] It is believed that the inhibition of oil absorption by such a mechanism can be widely applied to foods other than bread that use flour as an ingredient and have a structure mainly composed of flour, foods that use gluten-containing flour as an ingredient and have formed gluten structures, and foods that have air bubbles. Therefore, the food material of the present invention can be used to inhibit oil absorption in various foods that contain flour.

[0046] "Suppressing oil absorption" means that the oil absorption rate of a food produced by substituting a portion of the grain flour with the food material of the present invention is lower than that of a food produced without the substitution. The oil absorption rate can be calculated as the amount of oil absorbed per unit amount of food. The oil absorption rate when breadcrumbs are fried in oil can be calculated using the simplified method for measuring oil absorption rate of breadcrumbs established by the National Federation of Breadcrumb Industry Cooperative Associations. The oil absorption rate of breadcrumbs can also be calculated using the following formula, converted into a water-containing sample:

[0047] [(Breadcrumb mass after frying (g) - Breadcrumb dry mass (g)) / Breadcrumb mass before drying (g)] x 100 = Oil absorption rate of water-containing sample (%)

[0048] Oil absorption by foods occurs, for example, when deep-frying foods, but can also occur during cooking processes such as baking and frying using oil, or when foods come into contact with foods that have a relatively high oil content.

[0049] The reduction in oil absorption by the use of the food material of the present invention can vary depending on the amount of food material used, but can be, for example, -10% or less, -15% or less, -20% or less, or -25% or less.

[0050] When the food material of the present invention is applied to breadcrumbs, it not only suppresses oil absorption but also improves the appearance and texture of foods made using breadcrumbs. Prior art methods for reducing the oil absorption of breadcrumbs include reducing the rise of bread to reduce the size of air bubbles (see Patent Documents 5 to 12). In contrast, the volume of bread made by substituting part of the grain flour with the food material of the present invention is larger than the volume of bread made without the substitution. This results in a light and crispy texture for the breadcrumbs, and the abundance of elongated air bubbles results in excellent "kakeri" (a state in which many elongated, needle-shaped breadcrumbs rise from the surface of a fried food). In other words, the food material of the present invention can improve the texture and appearance of foods made using breadcrumbs.

[0051] When the food material of the present invention is applied to batter for tempura or fried foods, it not only suppresses oil absorption but also improves the appearance and texture of the food. Cereal flour alone is prone to discoloration due to its high protein content, reducing sugar content, low-molecular-weight sugar content, and amino acid content, but the addition of the food material of the present invention is expected to improve this point. In other words, the food material of the present invention can improve the texture and appearance of foods using breadcrumbs.

[0052] [Food] The present invention also provides a food product comprising as ingredients: Food materials derived from cereals and containing complexes in which starch is bound to cell wall fragments separated from flour, and cereal flour.

[0053] (food) In the present invention, unless otherwise specified, the term "food" includes not only solids but also liquids, such as soups, beverages, and health drinks. Furthermore, unless otherwise specified, the term "food" includes not only foods intended for humans but also foods intended for non-human animals, such as feed and pet food. Furthermore, unless otherwise specified, the term "food" includes general foods, health foods, supplements, and foods with health claims (foods for specified health uses (commonly known as FOSHU), functional nutritional foods, and foods with functional claims), as well as therapeutic foods (foods intended for therapeutic purposes, prepared based on a menu prepared by a nutritionist or other professional following a doctor's dietary prescription), therapeutic diets, ingredient-adjusted foods, reduced-salt foods, nursing care foods, reduced-calorie foods, and diet foods.

[0054] (Flour) Foods containing the food material of the present invention contain cereal flour. Examples of cereal flour include wheat flour, rye flour, barley (waxy barley) flour, oat flour, buckwheat flour, cornmeal, rice flour, and soy flour, as well as potato flour and nut flour. The cereal flour may be a combination of multiple grains selected from these.

[0055] (Specific form of food) Since the food material of the present invention suppresses oil absorption through its interaction with gluten, one preferred embodiment of the food of the present invention is a food that uses gluten-containing flour as the raw material. One example of gluten-containing flour is flour that contains a large amount of wheat flour, for example, flour containing 50% or more, preferably 60% or more, more preferably 70% or more, even more preferably 90% or more, and even more preferably 100% wheat flour. The wheat flour may be strong flour, semi-strong flour, medium-strength flour, weak flour, durum flour, or whole wheat flour.

[0056] Particularly preferred examples of food products are bread, cut pieces of bread, or breadcrumbs. The breadcrumbs may be fresh breadcrumbs or dried breadcrumbs. The type of bread is not particularly limited, but bread that is cooked with oil is preferred because the use of food ingredients reduces oil absorption. Examples include bread used for producing breadcrumbs, bread used for producing croutons, and bread used for producing fried bread, and specific examples include square bread, mountain-shaped bread, French bread, soft French bread, and roll bread.

[0057] Furthermore, since the food material of the present invention suppresses oil absorption by localizing the complex on the surface of the food's tissue that comes into contact with oil, one preferred embodiment of the food of the present invention is a flour mix for cooking with oil, and foods using the same. Examples of flour mixes include flour mixes for tempura batter, batter, bread makers, steamed bread, hotcakes, pancakes, sponge cakes, pound cakes, cookies, muffins, crepes, brownies, madeleines, chiffon cakes, okonomiyaki, takoyaki, and fried chicken.

[0058] Other examples of foods include noodles or noodle strips cooked in oil (e.g., Chinese noodles, pasta, gyoza wrappers, spring roll wrappers, shumai wrappers) and foods using any of these, donuts (cake donuts, yeast donuts), fried sweets (karinto), deep-fried buns, karinto buns, baked goods (hard biscuits, soft biscuits, cookies, crackers), etc.

[0059] (Food ingredient usage) In the food product of the present invention, which contains a food material and cereal flour as ingredients, the substitution ratio of the food material to the cereal flour is not particularly limited, as long as it is an amount effective for suppressing oil absorption. The substitution ratio of the food material to the cereal flour (on a dry matter basis) can be, for example, 1% or more, 2% or more, 3% or more, or 5% or more. Typically, when used in bread, cut bread, or breadcrumbs made with a non-flowable dough prepared at a hydration rate of 60% to 70% relative to strong flour (dry matter weight), the substitution ratio can be 1 to 20%, preferably 1 to 10%, and more preferably 2 to 8%. This is because within this range, oil absorption is sufficiently suppressed and the volume of the bread is not significantly reduced compared to when no additive is added. Furthermore, when used in mashed potatoes, which are typically produced using a non-fluid dough prepared with a hydration rate of 200% to 250% relative to the dry weight of potato flour, the substitution rate can be 1 to 40%, preferably 1 to 20%, and more preferably 5 to 20%. This is because within this range, oil absorption during frying is sufficiently suppressed. Furthermore, when used as a coating material for food ingredients such as tempura batter, which are typically produced using a fluid dough prepared with a hydration rate of 80% or more relative to the dry weight of the flour, more specifically, a hydration rate of 150% to 200% relative to the dry weight of soft flour, the substitution rate may be 1% or more, 5 to 100%, 5 to 40%, or 10 to 30%. Furthermore, when used for noodles or noodle sheets such as gyoza wrappers, which are made from a dough with no fluidity and typically prepared with a hydration rate of 20% to 60% relative to wheat flour, the substitution rate can be 3 to 40%, preferably 4 to 35%, more preferably more than 5% but not more than 30%, and even more preferably 6 to 25%. This is because oil absorption can be sufficiently suppressed within these ranges. The food material of the present invention can effectively suppress oil absorption by substituting 1% or more, preferably 5% or more, of the cereal flour for foods that are normally thought to absorb a lot of oil when seasoned with oil due to their relatively high hydration rate.In relation to the present invention, when referring to the substitution ratio of food material to grains, unless otherwise specified, it refers to the ratio of food material (dry matter equivalent) replaced in 100 parts of grain flour (dry matter equivalent). For example, if 5 g of 100 g of grain flour (dry matter equivalent) is replaced with food material (dry matter equivalent) (if 5 g of food material is used for 95 g of grain flour), this is calculated as 5%.

[0060] When food ingredients are used with cereal flour, it is recommended that the complex contained in the food ingredient surround the large particle starch and gluten derived from the cereal flour. For example, when using the food ingredient in bread, it is recommended to add the food ingredient during the process of preparing dough by adding water to the cereal flour and kneading it. In this case, depending on the application, it is preferable to use the food ingredient in a wet state rather than a dried state. This is because it is thought that the contained cell wall fragments absorb water and swell, allowing them to widely surround the gluten. In addition, since it is more flexible than in a dry state, it is thought that it does not inhibit gluten formation. Furthermore, the inclusion of water is thought to increase adhesiveness and improve dough cohesion. Furthermore, the food ingredient can be coated and processed into a sheet and used to cover the food. For example, when producing noodle sheets, a multilayer structure can be used, consisting of an inner layer with a normal composition and an outer layer containing the food ingredient (the layer that comes into contact with oil during frying).

[0061] (Proportion of characteristic ingredients) The food of the present invention contains arabinoxylan derived from the complex. When the food is bread, cut bread, or bread crumbs, and wheat flour with a relatively low arabinoxylan content (for example, commercially available strong flour made from imported wheat, with an arabinoxylan content of about 1.6%) is used as the flour, the flour may contain 1.7% or more, preferably 1.9% or more, more preferably 2.2% or more, and even more preferably 3.0% or more of arabinoxylan. Similarly, when the food is bread, cut bread, or bread crumbs, and wheat flour with a relatively high arabinoxylan content (for example, strong flour made from Yumechikara, with an arabinoxylan content of about 2.1%) is used as the flour, the flour may contain 2.2% or more, preferably 2.4% or more, more preferably 2.5% or more, and even more preferably 2.6% or more of arabinoxylan.

[0062] (Manufacturing method) The food product of the present invention can be produced by a production method comprising the following steps: (1) preparing a food material derived from a grain, the food material including a complex in which starch is bound to cell wall fragments separated from grain flour; (2) Mixing the food ingredients and the grain flour. The manufacturing method may further include the following steps. (3) Cook the mixture in oil, adding ingredients as needed.

[0063] When steps (1) and (2) above are carried out as a method for producing bread, bread cuts, or bread crumbs, bread dough is made from a mixture of food ingredients and flour. Step (2) may be carried out as a process for obtaining bread dough by mixing the main ingredients of bread dough, namely, flour and food ingredients, with water, salt, sugar, yeast, unsalted butter, etc. The obtained bread dough is fermented for several hours. Fermentation is not limited to a single stage, and may involve primary fermentation, degassing, and secondary fermentation. The fermented bread dough is baked using an appropriate baking method. When producing bread for bread crumbs, it is preferable to use conditions that prevent the crust from discoloring during baking, and it is also preferable to use a mold that is narrower and taller than regular bread to produce a longer loaf. After cooling, the baked bread can be crushed, dried, and sieved to produce bread crumbs.

[0064] Step (3) above can be carried out, for example, in the case of bread, cut bread, breadcrumbs, or foods using these, by cooking the bread, breadcrumbs, etc. in oil. In the case of tempura or foods using batter, step (3) can be carried out by preparing a batter by mixing a mixture of food ingredients and grain flour with a liquid (water, etc.), coating the ingredients with the batter, and cooking the resulting mixture by frying in oil. The mixture of food ingredients and grain flour here can contain polysaccharides, wheat protein, etc. that can be used to adjust viscosity, and starch, etc. to improve texture, as appropriate.

[0065] (Foods using breadcrumbs, etc.) The present invention provides foods using the breadcrumbs of the present invention. Examples of foods using breadcrumbs include fried foods and foods for frying that are not fried (non-fried foods), specifically cutlets (e.g., pork cutlet, chicken cutlet, beef cutlet, minced meat cutlet, fried fish, fried shrimp, fried oysters, fried scallops), etc. Such foods have a light and crispy texture due to the coating containing breadcrumbs, and can have an appearance with excellent sharpness. The present invention also provides foods that contain the food material of the present invention on the outer surface that comes into contact with oil, such as a coating. Examples of such foods include tempura, fried foods using a batter made with the food material of the present invention, fritters, donuts, and corn dogs (also known as French hot dogs, hot dogs, or corn dogs).

[0066] (others) The food product of the present invention may contain ingredients other than food ingredients and grain flour, as long as the added food ingredients can exert the desired effect. For example, when the food product is bread, shredded bread, or breadcrumbs, the process includes mixing and kneading water, baker's yeast, oils and fats, and optionally the thickening polysaccharides mentioned above, and other bread-making ingredients.Other bread-making ingredients that can be used as appropriate include those typically used in the production of bread, such as various fermented starters such as sourdough and levain yeast; yeast food; sugars such as sugar, glucose, fructose, invert sugar, starch syrup, maltose, and lactose; eggs or egg powder; dairy products such as skim milk powder, whole milk powder, cheese powder, yogurt powder, and whey powder; fats and oils such as shortening, butter, margarine, and other animal and vegetable oils; wheat protein; emulsifiers; leavening agents; thickeners; sweeteners; flavorings; colorings; ascorbic acid; inorganic salts such as salt; enzymes such as glucosidase, glucose oxidase, amylase, lipase, and hemicellulase; and dietary fiber.

[0067] The food material of the present invention or foods using it can be labeled to the effect that it has low oil absorption, that it is therefore low in calories, and that it is suitable for treating diseases or conditions where reduced calorie intake is effective, and can also be labeled to recommend its consumption to subjects with such diseases or conditions. Labeling can be direct or indirect; examples of direct labeling include inscriptions on tangible objects such as the product itself, packaging, containers, labels, tags, etc.; examples of indirect labeling include advertising and promotional activities in places or by means such as websites, in-store displays, exhibitions, signs, bulletin boards, newspapers, magazines, television, radio, mail, and email. [Example]

[0068] [Production Example 1: Separation and recovery of insoluble fraction from wheat flour] Distilled water (165 mL–200 mL) was added to 350 g of wheat flour, depending on the type of flour, and the mixture was kneaded for 5 minutes using an Izumi Electric Noodle Maker (Konekobo IPM500). Three of these doughs were washed with approximately 5 L of water, and the remaining wash liquid was allowed to stand after extracting the raw gluten. The thin, cloudy portion at the top of the supernatant was removed, and the remaining portion was centrifuged at 4000 rpm for 5 minutes. The layer above the bran layer on top of the large-particle starch layer at the bottom was collected from the precipitated fraction and used as the insoluble fraction in the following experiments. The white layer, which accounts for the majority of the insoluble fraction, corresponds to the white lees. The insoluble fraction can be used either fresh or in a dried form, such as frozen-thawed or freeze-dried. Alternatively, the resulting insoluble fractions in the raw, frozen-thawed, or dried state may be suspended in water and vigorously stirred to remove some of the starch bound to the cell wall fragments, and the suspension may be allowed to stand, after which the supernatant liquid is removed and the precipitate fraction recovered, thereby producing a complex with a reduced amount of starch bound to the cell wall fragments.

[0069] The fraction above the bran layer remaining after the insoluble fraction has been collected contains fine bran fragments and is light brown in color. This fraction is referred to as the insoluble fraction (red lees). The insoluble fraction (red lees) was obtained by collecting the fraction above the bran layer after collecting the insoluble fraction, suspending it in water, and centrifuging it at 4000 rpm for 5 minutes. After removing the upper white layer, the fraction above the bran layer was collected. The insoluble fraction (red lees) can be used in either a raw or dried form, such as frozen-thawed or freeze-dried. Alternatively, a complex with a reduced amount of starch bound to the cell wall fragments can be used by suspending the obtained raw, frozen-thawed, or dried insoluble fraction (red lees) in water and vigorously stirring it to remove some of the starch bound to the cell wall fragments. The suspension can then be allowed to stand, and the supernatant removed to collect the precipitate.

[0070] [Production Example 2: Separation and recovery of insoluble fraction from barley flour] Distilled water (240-260 mL) was added to 500 g of barley flour, depending on the type of barley flour, and the mixture was kneaded for 5 minutes using an Izumi Electric Noodle Maker (Konekobo IPM500) to create a dough. This dough was suspended and dispersed in approximately 6 L of water, stirred thoroughly, and then allowed to stand. After allowing the dough to fully absorb water, the thin, cloudy portion above the supernatant was removed. The remainder was resuspended and centrifuged at 4000 rpm for 5 minutes. The supernatant was discarded, and distilled water was added to the centrifuge tube, resuspended, and centrifuged at 4000 rpm for 5 minutes. Of the precipitated fraction, the layer above the large-particle starch layer at the bottom (corresponding to the portion above the bran layer in the case of wheat flour) was collected and used as the insoluble fraction in the following experiments.

[0071] [Example 1] (bread making, breadcrumb preparation) The recipe for bread ingredients is shown in the table below. The ingredients were 200g of flour, 10g of sugar, 4g of salt, 10g of shortening, 4g of yeast, and 0.02g of L-ascorbic acid. The optimal amount of water was determined based on the recipe. The table below shows the amount of water added: the moisture content of the insoluble fraction + the amount of distilled water. Strong flour (Camelya, Nisshin Flour Milling) was used for the flour, and the insoluble fraction was added to the ingredients in a frozen, thawed, and raw state. The sugar was granulated sugar from Mitsui Sugar Co., Ltd., the salt was refined salt from the Salt Business Center, the shortening was Snowlite from Kaneka, the yeast was regular yeast from Nippon Beet Sugar Manufacturing Co., Ltd., and the L-ascorbic acid was a special grade reagent from Wako Pure Chemical Industries. The amount of water added was determined based on the amount of water required to achieve 500 B.U. in a farinograph mixing test using flour, and was determined by observing the dough formation during actual mixing.

[0072] [Table 1]

[0073] The ingredients of the above composition were mixed (kneading temperature 30℃) using a pin mixer (National MFG). The optimum mixing time for the dough was determined by the method of Yamauchi et al., using the peak current value of the mixing motor as an index. 1) The dough was divided into two 100g portions and used in the bread-making test.

[0074] The bread-making process involved rolling the dough, allowing it to rest for 20 minutes at 30°C and 85% humidity, then passing the dough through a sheeter and molder (National MFG) to form it into a loaf. The formed dough was placed into a mold and allowed to rise for 70 minutes at 38°C and 85% humidity, before being baked at 200°C for 25 minutes. The volume and mass of the bread were measured one hour after baking. The bread was then sealed in a plastic bag and stored at 20°C for two days.

[0075] The crumbs of 1.5 cm thick sliced ​​bread were crushed in a food mixer and sieved to size. Fresh breadcrumbs with a mesh size of 4 mesh or 6.5 mesh were used for the test.

[0076] (Measurement of oil absorption rate of breadcrumbs) The oil absorption rate was measured using the simplified method for measuring oil absorption rate of breadcrumbs proposed by the National Federation of Breadcrumb Industry Cooperative Associations. The particle size of the raw breadcrumbs used was 4 mesh pass / 6.5 mesh on. 2.6 L of salad oil (manufactured by Nisshin Oillio Co., Ltd.) was placed in a fryer and the temperature was adjusted to 180°C. 4.5 g of breadcrumbs were placed in a tea strainer. Multiple sets of these were fried simultaneously for 2 minutes, and then the oil was drained off in the tea strainer for 3 minutes in the air. The drained breadcrumbs were spread evenly on a Kimtowel and left for 15 minutes. The excess oil was removed, and the mass of the breadcrumbs was accurately measured.

[0077] The moisture content of breadcrumbs, which is necessary for calculating the dry mass of breadcrumbs, was determined by weighing breadcrumbs in an aluminum weighing can, heating them at 110°C, leaving them to cool in a desiccator for 15 minutes, and then measuring the mass. This procedure was repeated until the mass change was 0.5% or less, and the moisture content was calculated.

[0078] The oil absorption of breadcrumbs was evaluated by converting it to a water-containing sample, and the oil absorption rate was calculated using the following formula, as shown in the table below. Ta. [(Breadcrumb mass after frying (g) - Breadcrumb dry mass (g)) / Breadcrumb mass before drying (g)] x 100 = Oil absorption rate of water-containing sample (%)

[0079] The volume of the bread was measured by the rapeseed displacement method. 2)3) .

[0080] [Table 2]

[0081] The addition of the insoluble fraction reduced the oil absorption rate of bread. The insoluble fraction is preferable to fresh bread rather than frozen and thawed.

[0082] Furthermore, while there is concern that conventional materials with higher contents of low-molecular-weight sugars, reducing sugars, amino acids, and proteins may produce a burnt color due to the aminocarbonyl reaction, in this experiment the fried food colored slightly more than when no additives were used, but this was not a problem. The added insoluble fraction is made up of starch and cell walls, and is composed of polysaccharides with very few reducing ends, with proteins and amino acids removed. In addition, in the case of breadcrumbs, even a small amount of additive is sufficient to produce an effect, which are also factors that prevent the fried food from darkening.

[0083] References cited in this example: 1) Yamauchi, H., Nishio, Z., Takata, K., Oda, Y., Yamaki, K., Ishida, N. and Miura, H. (2001) The bread-making quality of a domestic flour blended with an extra strong flour and staling of the bread made from the blended flour, Food Sci. Technol. Res., 7, 120-125 2) Yukitakahashi and Shigeo Yamabe, eds. Pocket Dictionary of Food and Cooking Experiments (2016), p.97 3) Mori Takao. Food Processing Experiments (2003), p.22

[0084] [Example 2: Example of using wheat flour with low oil absorption rate for breadcrumbs] (bread making, breadcrumb preparation) The bread making method was the same as in Example 1. The composition of the bread ingredients is shown in the table below. 200g of wheat flour, 10g of sugar, 4g of salt, 10g of shortening, 4g of yeast, and 0.02g of L-ascorbic acid were used, with the amount of water added being optimized for the composition. The table below shows the amount of water added as the moisture content of the insoluble fraction + the amount of distilled water. Strong flour (Camelya, Nisshin Flour Milling) was used for the wheat flour, and the insoluble fraction was added to the ingredients in a frozen, thawed, and raw state (see table below). The sugar was granulated sugar manufactured by Mitsui Sugar Co., Ltd., the salt was refined salt manufactured by the Salt Business Center, the shortening was Snow Light manufactured by Kaneka, the yeast was regular yeast manufactured by Japan Beet Sugar Co., Ltd., and the L-ascorbic acid was a special grade reagent manufactured by Wako Pure Chemical Industries.

[0085] The amount of water to be added was determined based on the amount of water that showed 500 BU in a mixing test using a farinograph for flour, and was determined by checking the dough formation during actual mixing.

[0086] [Table 3]

[0087] The ingredients of the above composition were mixed (kneading temperature 30℃) using a pin mixer (National MFG). The optimum mixing time for the dough was determined by the method of Yamauchi et al., using the peak current value of the mixing motor as an index. 1) The dough was divided into two 100g portions and used in the bread-making test.

[0088] The bread-making process involved rolling the dough, allowing it to rest for 20 minutes at 30°C and 85% humidity, then passing the dough through a sheeter and molder (National MFG) to form it into a loaf. The formed dough was placed into a mold and allowed to rise for 70 minutes at 38°C and 85% humidity, before being baked at 200°C for 25 minutes. The volume and mass of the bread were measured one hour after baking. The bread was then sealed in a plastic bag and stored at 20°C for two days.

[0089] The crumbs from sliced ​​bread into 1.5 cm thick slices were crushed in a food mixer and sized through a sieve, with the crumbs with a 4 mesh pass and 6.5 mesh pass being used for the test.

[0090] (Measurement of oil absorption rate of breadcrumbs) The oil absorption rate was measured using the simplified method for measuring oil absorption rate of breadcrumbs proposed by the National Federation of Breadcrumb Industry Cooperative Associations. The particle size of the raw breadcrumbs used was 4 mesh pass, 6.5 mesh on.

[0091] [Table 4]

[0092] Adding insoluble fraction (white lees) to extra-strong flour (Yumechikara) reduced the oil absorption rate of breadcrumbs by 28% (5% addition). Extra-strong flour, such as "Yumechikara", has excellent bread-making properties, and the volume of the bread is significantly larger than that of strong flour, which results in thinner cell walls and a better texture for the breadcrumbs. In particular, "Yumechikara" has low oil absorption even on its own, 4) It is desirable as an ingredient for low oil absorption breadcrumbs.

[0093] References cited in this example: 4) Koichi Nagasawa et al. (2011) Oil absorption rate of breadcrumbs made with extra-strong wheat "Yumechikara." Proceedings of the Annual Meeting of the Japanese Society for Food Science and Technology, 58;100

[0094] [Example 3] (Separation and recovery of small particle starch fraction from insoluble fraction) 50 g of the insoluble fraction (75% water content) was placed in a 500 mL beaker, approximately 300 mL of distilled water was added, and the mixture was stirred vigorously with a stirrer and then allowed to stand. The upper supernatant layer was then collected. Five sets of these were prepared, and the procedure was repeated 20 times. The upper supernatant layer was centrifuged (4000 rpm, 5 minutes), and the precipitate fraction was collected and freeze-dried.

[0095] (Separation and recovery of cell wall fragment fraction from insoluble fraction) The residue was placed in a 50 mL centrifuge tube, an appropriate amount of distilled water was added, and the mixture was vigorously stirred (12,000 rpm) using a homogenizer (T18 ULTRA-TURRAX (IKA)). The mixture was then left to stand, and the upper supernatant layer was removed. This process was repeated 10 times, and the cell wall fragment fraction was collected and lyophilized.

[0096] (bread making, breadcrumb preparation) The bread-making method was the same as in Example 1. The composition of the bread-making ingredients is shown in the table below. The ingredients were 200 g of wheat flour, 10 g of sugar, 4 g of salt, 10 g of shortening, 4 g of yeast, and 0.02 g of L-ascorbic acid, with the amount of water added being optimized for the composition. The table below shows the amount of water added as the moisture content of the insoluble fraction + the amount of distilled water. Strong flour (Camelya, Nisshin Flour Milling) was used for the wheat flour, and the insoluble fraction was added to the ingredients in a frozen, thawed, and raw state. The sugar was granulated sugar manufactured by Mitsui Sugar Co., Ltd., the salt was refined salt manufactured by the Salt Business Center, the shortening was Snow Light manufactured by Kaneka, the yeast was regular yeast manufactured by Japan Beet Sugar Co., Ltd., and the L-ascorbic acid was a special grade reagent manufactured by Wako Pure Chemical Industries.

[0097] The amount of water to be added was determined based on the amount of water that showed 500 BU in a mixing test using a farinograph for flour, and was determined by checking the dough formation during actual mixing.

[0098] [Table 5]

[0099] The ingredients were mixed (kneading temperature: 30°C) in a pin mixer (National MFG). The optimal mixing time for the dough was determined according to the method of Yamauchi et al., using the peak current value of the mixing motor as an indicator. 100 g of the resulting dough was divided into two pieces and used in the bread-making test.

[0100] The bread-making process involved rolling the dough, allowing it to rest for 20 minutes at 30°C and 85% humidity, then passing the dough through a sheeter and molder (National MFG) to form it into a loaf. The formed dough was placed into a mold and allowed to rise for 70 minutes at 38°C and 85% humidity, before being baked at 200°C for 25 minutes. The volume and mass of the bread were measured one hour after baking. The bread was then sealed in a plastic bag and stored at 20°C for two days.

[0101] The crumbs from sliced ​​bread into 1.5 cm thick slices were crushed in a food mixer and sized through a sieve, with the crumbs with a 4 mesh pass and 6.5 mesh pass being used for the test.

[0102] (Measurement of oil absorption rate of breadcrumbs) The oil absorption rate was measured using the simplified method for measuring oil absorption rate of breadcrumbs proposed by the National Federation of Breadcrumb Industry Cooperative Associations. The particle size of the raw breadcrumbs used was 4 mesh pass, 6.5 mesh on.

[0103] [Table 6]

[0104] Small particle starch is more effective than cell walls at reducing oil absorption in breadcrumb, but it also reduces bread rise. Cell wall fragments improve dough extensibility and bread rise (leading to a good texture of breadcrumb, giving it a light, crispy feel). When cell wall fragments and small particle starch coexist in a complex, they produce breadcrumb with good texture and low oil absorption.

[0105] (Electron microscope observation) Electron microscope (tabletop electron microscope TM3000 (Hitachi High-Tech)) photographs of the small particle starch fraction, cell wall fragment fraction, and insoluble fraction are shown in Figures 1 to 3.

[0106] [Example 4: Electron microscope observation of strong flour + insoluble fraction] Figure 4 shows an electron microscope photograph of the cell walls of fresh breadcrumbs (strong flour, no insoluble fraction added x 1000). Figure 5 shows an electron microscope photograph of the cell walls of fresh breadcrumbs produced with the addition of the insoluble fraction (frozen-thawed) (strong flour + 5% white meal x 1000). A structure can be seen in which complexes of small particle starch from the insoluble fraction and cell wall fragments are distributed around large particles. Figure 6 shows the area in Figure 5 where complexes of small particle starch from the insoluble fraction and cell wall fragments are found. The area indicated by the dotted line is the area where aggregates of small particle starch from the insoluble fraction are found and cell wall fragments can be seen.

[0107] The cell wall structure of fresh breadcrumbs produced with the addition of the insoluble fraction (frozen-thawed) is characterized by a complex of numerous small-particle starches and cell wall fragments surrounding wheat flour gluten and large-particle starches, occupying most of the cell wall surface. Therefore, it was thought that the complex covering the surface of the cell walls of fresh breadcrumbs hinders oil absorption. The complex of numerous small-particle starches and cell wall fragments presents a larger area on the cell wall surface of breadcrumbs when fresh or frozen-thawed breadcrumbs are added to breading ingredients than when freeze-dried breadcrumbs are added. This is thought to be because the cell wall fragments absorb a large amount of water (saturated) and swell, increasing their surface area.

[0108] Because the insoluble fraction is in a state where many small particle starches are bound to the surface of cell wall fragments, areas where swollen small particle starches are concentrated can be observed on the surface of the cell walls of fresh breadcrumbs to which the insoluble fraction has been added. Exposed cell wall fragments can also be observed in places. The surface of breadcrumbs containing strong flour (without addition) is smooth (Figure 4), but with the addition of the insoluble fraction, the insoluble fraction surrounds the large particle starch and gluten, creating an uneven, non-smooth surface (Figure 5). It has also been shown that when the insoluble fraction containing water is fried, it absorbs less oil than wheat flour (Example 6).

[0109] Therefore, it is thought that a complex consisting of cell wall fragments with low oil absorption and small particle starch is kneaded and dispersed into the structure of bread dough, exposed on the surface of the bread cell walls and hindering oil absorption, and also by interacting with and covering gluten, which has particularly high oil absorption. (It has been announced at an academic conference that the oil absorption rate increases as the gluten content of breadcrumbs increases (Japan Society for Food Science and Technology, Nagasawa et al., Oil absorption rate of breadcrumbs made with extra-strong wheat "Yumechikara" (2011)).

[0110] Example 5: Starch and arabinoxylan content The starch and arabinoxylan contents of the insoluble fraction and wheat flour were determined. The arabinoxylan content was calculated from the measured values ​​of arabinose and xylose, taking into account dehydration condensation. The measurements of arabinose and xylose were outsourced to the Japan Food Research Laboratories.

[0111] Starch measurements were conducted by the Japan Food Analysis Center using an enzymatic method. Water-soluble small molecules were removed from the insoluble fraction, and the mixture was gelatinized by heating. Glucoamylase was then added to hydrolyze the mixture. The volume was then adjusted to a constant volume and filtered, and the glucose in the filtrate was quantified using the mutarotase-glucose oxidase method. The starch content was calculated from the glucose content using the following formula: Starch content (g / 100g) = glucose content (g / 100g) x 0.9

[0112] [Table 7]

[0113] Content is calculated on a dry matter basis. The percentage of small starch granules of 10 μm or less and the percentage of large starch granules of more than 10 μm in the starch in the white meal are the average values ​​calculated by counting the number of particles from two electron microscope photographs of each insoluble fraction. The mass percentage of small particle starch (10 μm or less) and large particle starch (greater than 10 μm) in the starch was calculated from reference literature, assuming an average particle size of 3.4 μm for small particle starch and 25.1 μm for large particle starch, with the radius of large particle starch being approximately 7.4 times that of small particle starch. Since the thickness of large particle starch particles from electron microscope images is 1.49 times the particle size of small particle starch, the volume of large particle starch is 81.1 times that of small particle starch. This volume ratio was converted into a mass ratio, and the ratio was estimated to be small particle starch:large particle starch = 1:81.1 (mass ratio). The number of particles counted from the electron microscope photograph was multiplied by each mass ratio to determine the percentage (%) of small starch particles of 10 μm or less and the percentage (%) of large starch particles of more than 10 μm in the starch in the white meal. The percentage of small particle starch of 10 μm or less and the percentage of large particle starch of more than 10 μm were calculated from the starch content of the white cake and the percentage by mass of small particle starch of 10 μm or less and the percentage by mass of large particle starch of more than 10 μm. References: Takahashi et al., "Changes in amylogram due to differences in wheat starch particle size," Journal of Starch Industry, Vol. 5, No. 2, pp. 20-26 (1957)

[0114] [Table 8]

[0115] The arabinoxylan content of the insoluble fraction varied depending on the brand and grade of the raw flour, but was found to be higher than the arabinoxylan content of wheat itself. The small particle starch content of the insoluble fraction varied depending on the brand and grade of the raw flour. Because cell wall thickness differs between varieties, it is also related to the arabinoxylan content.

[0116] Example 6: Fried foods containing insoluble fractions (Making fried tempura bits) Batter was prepared by dispersing 2g of flour and distilled water in a 50ml centrifuge tube until the flour was uniformly dispersed. When adding the insoluble fraction (white lees), 20% to 70% of the flour was replaced with distilled water. The amount of distilled water added was adjusted based on the flour content, with the ratio adjusted depending on the viscosity of the batter. 2.6L of salad oil (Nisshin Oillio Co., Ltd.) was added to a fryer and the temperature was adjusted to 180°C. Using a 1ml micropipette, the batter was dripped into a tea strainer placed in the oil for 20 seconds. After frying for 3 minutes at 180°C, the batter was drained from the tea strainer in the air for 3 minutes. The drained tempura balls were spread evenly on a Kimtowel and left for 15 minutes, after which the excess oil was removed and collected.

[0117] (Measurement of oil absorption rate of fried tempura bits) The oil absorption rate of the fried tempura bits was measured by the Soxhlet extraction method using a fat extraction apparatus (FOSS), and the oil absorption rate was calculated from the crude fat content.

[0118] The wheat flour used for the fried tempura bits was commercially available soft flour and "Yumechikara." The insoluble fraction (freeze-dried white lees) used for substitution was derived from the extra-strong flours "Yumechikara," "Minori no Chikara," and "Yumechikara 2020." Additionally, an insoluble fraction (a fraction equivalent to the white lees separated from wheat flour) consisting of cell wall fragments and starch derived from barley flour (Viewfiber, Toyohashi Food Industries) produced in Example 2 was used. While differences in oil absorption were observed between varieties when the insoluble fraction derived from wheat flour was substituted, the oil absorption rate of the fried tempura bits was reduced regardless of the insoluble fraction of each variety. Generally, oil absorption tends to increase when the water content of wheat flour is high, but oil absorption was also reduced when the insoluble fraction derived from "Minori no Chikara" and "Yumechikara 2020," which have high water contents, was added. Furthermore, when the small-particle starch fraction and cell wall fragment fraction separated from the insoluble fraction of "Yumechikara" were added to commercially available soft flour at a 20% substitution rate, the oil absorption rate was reduced by 11.4% and 10.3%, respectively. This strongly suggests that the starch bound to the cell wall fragments of the white lees before separation is more effective in reducing the oil absorption of fried tempura bits. Furthermore, when the insoluble fraction of "Yumechikara" was added to "Yumechikara" wheat flour at a 50% substitution rate, the oil absorption rate of fried tempura bits was reduced by 41.7% compared to that of commercially available soft flour. Wheat flour with a high protein content and strong quality, such as "Yumechikara," produces small fried tempura bits due to the strong gluten stickiness and poor swelling when used alone. Therefore, it has the disadvantage of being harder in texture than commercially available soft flour, and is prone to coloration due to its high protein content. However, adding the insoluble fraction reduced the gluten content, thereby improving these quality issues. In addition, the addition of the insoluble fraction derived from barley flour also reduced the oil absorption rate of the fried tempura bits by 18.1%.

[0119] [Table 9]

[0120] (Insoluble fraction of fried balls) Distilled water was added to the freeze-dried insoluble fraction (white cake) derived from commercially available bread flour to prepare a batter. The water content was set at 300% to achieve a batter with a viscosity equivalent to that of commercially available soft flour. 2.6 L of salad oil (Nisshin Oillio Co., Ltd.) was placed in a fryer and the temperature was adjusted to 180°C. Using a 1 ml micropipette, the batter was dripped into a tea strainer that had been placed in the oil for 20 seconds. After frying for 3 minutes at 180°C, the batter was drained in the tea strainer for 3 minutes in the air. The drained fried balls were spread evenly on a Kimtowel and left for 15 minutes, after which the excess oil was removed and collected.

[0121] (Measurement of oil absorption rate of fried tempura bits) The oil absorption rate of the fried tempura bits was measured by the Soxhlet extraction method using a fat extraction apparatus (FOSS), and the oil absorption rate was calculated from the crude fat content.

[0122] The insoluble fraction (white cake) of commercially available bread flour itself has a higher water content than the comparative commercially available soft flour, conditions that would be expected to result in higher oil absorption, but its oil absorption rate was 34.9% lower. This indicates that the insoluble fraction itself is a food ingredient with low oil absorption. Adding the insoluble fraction with low oil absorption to foods makes it possible to effectively reduce oil absorption. Furthermore, coating foods with batter containing the insoluble fraction can reduce the oil absorption of the food, making it useful for producing tempura and fried foods with reduced oil absorption.

[0123] [Table 10]

[0124] Example 7: Fried food coated with insoluble fraction (Making fried dumpling skins) One 6g sheet of commercially available gyoza wrapper (Nama gyoza wrapper, Seven Premium) was thinly and evenly coated on both sides with 1g of the insoluble fraction (white lees, 78.4% moisture) derived from Yumechikara and 1g of a paste (43% white lees added (dry matter basis)) made by mixing this insoluble fraction with 25% Yumechikara flour. The wrappers were then left to stand for 30 minutes. 2.6L of salad oil (Nisshin Oillio Co., Ltd.) was added to a fryer and the temperature was adjusted to 180°C. Three gyoza wrappers were placed on a wire mesh pre-immersed in the oil, deep-fried for 2.5 minutes, and then drained in the air for 3 minutes. The drained gyoza wrappers were spread evenly on a Kimtowel and left for 15 minutes. They were then turned over and left for another 15 minutes to remove excess oil and collect.

[0125] (Measurement of oil absorption rate of fried gyoza skin) The oil absorption rate of the fried dumpling skin was measured by the Soxhlet extraction method using a fat extraction apparatus (FOSS), and the oil absorption rate was calculated from the crude fat content.

[0126] [Table 11]

[0127] Compared to the oil absorption rate of commercially available gyoza skins, the oil absorption rate of gyoza skins thinly coated with the insoluble fraction, which has low oil absorption, was 30.5% lower. Furthermore, the oil absorption rate of gyoza skins similarly coated with a paste made by mixing the insoluble fraction with 25% "Yumechikara" wheat flour was 20.5% lower. This demonstrates that oil absorption can be reduced by coating foods with food ingredients containing the insoluble fraction.

[0128] Example 8: Fried foods containing insoluble fractions (Making gyoza skins) The recipe for the dough used to make deep-fried gyoza wrappers is shown in the table below. It consists of 50g of wheat flour (25g strong flour, 25g weak flour) and 0.75g of salt. The optimum amount of water was determined by checking the water absorption and dough formation depending on the recipe. The recipe is shown in the table below. The wheat flour used was a blend of equal parts of strong flour (Camelya, Nisshin Flour Milling) and weak flour (Flour, Nisshin Flour Milling) (protein content 10%). The insoluble fraction (equivalent to white lees) was derived from "Yumechikara" grade 3 flour, which was frozen, thawed, and freeze-dried before being added to the ingredients. The insoluble fraction (red lees) was derived from "Minori no Chikara" grade 3 flour, which was frozen and thawed before being added to the ingredients. Refined salt from the Salt Business Center was used for the salt.

[0129] [Table 12]

[0130] To prepare the gyoza wrappers, the ingredients were mixed in a dough kneader (KN-60) (MK Seiko) while distilled water was added dropwise. The dough was then gathered together and pressed into a mold (30 mm x 100 mm) to form a rectangular parallelepiped dough, which was then rolled out using a noodle machine, Richmen Type I LM-5062 (Yamato Seisakusho). The rolling was performed in the order of roll widths: 3 mm, 2.2 mm, 1.4 mm, 1.1 mm, and 0.8 mm. A mold was used to cut out a 58 mm diameter circle from the resulting noodle sheet to prepare the gyoza wrappers.

[0131] (Making fried dumpling skins) A fryer was filled with 2.6 L of salad oil (manufactured by Nisshin Oillio Co., Ltd.) and heated to 180°C. A set of gyoza skins was placed simultaneously on a wire mesh that had already been placed in the oil, and fried submerged for 3.5 minutes. After that, the skins were left in the air for 3 minutes while still on the wire mesh to drain the oil. The drained gyoza skins were spread evenly on a Kimtowel and left for 15 minutes, then turned over and left for another 15 minutes, after which the excess oil was removed and collected.

[0132] (Measurement of oil absorption rate of fried gyoza skin) The oil absorption rate of the fried dumpling skin was measured by the Soxhlet extraction method using a fat extraction apparatus (FOSS), and the oil absorption rate was calculated from the crude fat content.

[0133] [Table 13]

[0134] Compared to the oil absorption rate of deep-fried gyoza skins made from wheat flour, the oil absorption rate of gyoza skins to which the insoluble fraction (frozen-thawed) from Yumechikara was added at 10% substitution was 21.5% lower, and the oil absorption rate of gyoza skins to which the insoluble fraction (frozen-dried) from Yumechikara was added at 20% substitution was 35.6% lower. Furthermore, the oil absorption rate of gyoza skins to which the insoluble fraction (red lees) from Minori no Chikara was added at 15% substitution was 15.7% lower. Therefore, it was demonstrated that the oil absorption of gyoza skins can be reduced by adding insoluble fractions.

[0135] The electron microscope photographs in Figures 7 and 8 show the dough of gyoza skins to which wheat flour and the insoluble fraction (frozen and thawed) were added at 10% substitution, respectively. Figure 8 shows that the insoluble fraction (represented by Figure 3A), which has low oil absorption, is exposed and partially covers the surface of the dough, and is also distributed inside the dough, which is thought to reduce the oil absorption of the gyoza skins.

[0136] Example 9: Fried food coated with food material containing insoluble fraction (Making fried dumpling skins) The oil absorption of gyoza wrappers prepared from a three-layer noodle sheet, in which an inner layer was made from a noodle sheet made with the same wheat flour composition as in Example 8 and an outer layer was made from a noodle sheet made with the same wheat flour composition but with the insoluble fraction substituted, was compared to that of a gyoza wrapper prepared from a three-layer noodle sheet. The noodle sheet composition for making fried gyoza wrappers is shown in the table below. The wheat flour noodle sheet composition was 50g wheat flour (25g strong wheat flour, 25g weak wheat flour) and 0.75g salt. The amount of water added was optimized by checking the water absorption state and dough formation depending on the composition. The wheat flour used was a blend of equal amounts of strong wheat flour (Camelya, Nisshin Flour Milling) and weak wheat flour (Flour, Nisshin Flour Milling) (protein content: 10%). The insoluble fraction (freeze-dried, equivalent to white lees) derived from "Yumechikara" Grade 3 flour was used, and was added at 20% and 30% substitution relative to the wheat flour. The base flour used was a blend of equal parts of strong flour and soft flour, as well as extra-strong flour (Yumechikara 100, Ebetsu Flour Mill). Because the protein content of extra-strong flour is 13.5%, this was used to compensate for the decrease in protein content (gluten-forming ability) that occurs when 20% or 30% of the insoluble fraction is replaced and added, and to adjust the protein content of the dough to around 10%, similar to that of the comparison flour. Refined salt from the Salt Business Center was used as the salt.

[0137] [Table 14]

[0138] To make the gyoza wrappers, the ingredients were mixed in a dough kneader (KN-60) (MK Seiko) while distilled water was added dropwise, the dough was gathered together, and pressed into a mold (30 mm x 100 mm) to form a rectangular parallelepiped dough, which was then rolled out in a noodle machine, Richmen Type I LM-5062 (Yamato Seisakusho), to produce noodle sheets. For the production of wheat flour (single layer), rolling was performed in the order of roll widths of 3 mm, 2.2 mm, 1.4 mm, 1.1 mm, and 0.8 mm. To produce the three-layer noodle sheet, dough for the inner layer (wheat flour) and the outer layer (three types, two with 20% insoluble fraction substitution and one with 30% insoluble fraction addition) was rolled out to a roll width of 3 mm and 2.2 mm, respectively. The two doughs were then stacked and rolled out to a roll width of 2.2 mm. The dough was then folded in half with the outer layer facing outward and rolled out to a roll width of 2.2 mm to produce a three-layer noodle sheet. The dough was then rolled out to roll widths of 1.4 mm, 1.1 mm, and 0.8 mm in that order. A mold was used to cut out a circle of dough 58 mm in diameter from the resulting noodle sheet to make gyoza wrappers.

[0139] (Making fried dumpling skins) A fryer was filled with 2.6 L of salad oil (manufactured by Nisshin Oillio Co., Ltd.) and heated to 180°C. A set of gyoza skins was placed simultaneously on a wire mesh that had already been placed in the oil, and fried submerged for 3.5 minutes. After that, the skins were left in the air for 3 minutes while still on the wire mesh to drain the oil. The drained gyoza skins were spread evenly on a Kimtowel and left for 15 minutes, then turned over and left for another 15 minutes, after which the excess oil was removed and collected.

[0140] (Measurement of oil absorption rate of fried gyoza skin) The oil absorption rate of the fried dumpling skin was measured by the Soxhlet extraction method using a fat extraction apparatus (FOSS), and the oil absorption rate was calculated from the crude fat content.

[0141] [Table 15]

[0142] Compared to the oil absorption rate of gyoza skins made from wheat flour (single layer), the oil absorption rate of gyoza skins made from wheat flour with 20% substitution of the insoluble fraction from Yumechikara was 20.6% lower, and the oil absorption rate of gyoza skins made from extra-strong flour with 20% substitution of the insoluble fraction from Yumechikara was 18.4% lower. The oil absorption rate of gyoza skins made from extra-strong flour with 30% substitution of the insoluble fraction from Yumechikara was 31.4% lower, and the effect of reducing oil absorption was greater with the addition of a larger amount. Therefore, it was demonstrated that oil absorption by gyoza skins can be reduced by using a noodle sheet with substitution of the insoluble fraction added to the outer layer and covering the top and bottom of the noodle sheet. [Industrial Applicability]

[0143] The present invention makes it possible to provide foods that meet the consumer needs for reduced calories due to increasing health consciousness. The present invention effectively utilizes the insoluble fraction that is a by-product of the industrial production of gluten and wheat starch and is hardly utilized, and is also advantageous in the production of gluten and wheat starch. The present invention enables the production of breadcrumbs with good texture, good appearance, and low oil absorption, which is useful in the production of breadcrumbs and fried foods. It also has the advantage of reducing oil consumption when producing fried foods.

Claims

1. A food material composition for inhibiting oil absorption by foods containing flour, which comprises as an active ingredient a complex in which starch is bound to cell wall fragments separated from flour.

2. 2. The food material composition according to claim 1, comprising 3.0% or more arabinoxylan in dry matter equivalent.

3. The food material composition according to claim 1 or 2, which is derived from hard wheat.

4. Fried foods containing, as the outer layer in contact with oil, a dough or batter containing the following as an ingredient: A food material containing a complex in which starch is bound to cell wall fragments separated from cereal flour, and cereal flour.

5. 5. The fried food according to claim 4, wherein the fried food is produced using a dough that does not have fluidity and contains cereal flour as a raw material, and the substitution ratio of the food material separated from the cereal flour to the raw material cereal flour is 1 to 40%, and the food is produced by adjusting the moisture content to prepare a dough that has no fluidity.

6. 5. The fried food product according to claim 4, which is produced using a fluid dough containing cereal flour as a raw material, wherein the substitution ratio of food material separated from the cereal flour to the raw material cereal flour is 5% or more, and the fluid dough is prepared by adjusting the moisture content.

7. A deep-fried food produced by coating with the dough according to claim 5 or 6.

8. 5. The fried food product according to claim 4, wherein the coating is made of shredded bread or breadcrumbs.

9. A method for producing a fried food containing cereal flour and having reduced oil absorption, comprising the steps of: (1) preparing a food material derived from a grain, the food material comprising a complex in which starch is bound to cell wall fragments separated from flour; (2) A process of mixing food ingredients with grain flour; (3) A manufacturing method including the step of coating ingredients with the mixture and cooking them in oil.

10. An oil absorption inhibitor containing, as an active ingredient, a complex in which starch is bound to cell wall fragments.

11. A method for inhibiting oil absorption in a food containing flour, comprising: A method comprising the step of mixing a complex in which starch is bound to cell wall fragments with flour.

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