Method for producing heat-treated soybean hulls for heat-treated grain flour food products, and method for producing heat-treated grain flour food products.

Abstract

To provide a manufacturing method of a heat-treated soybean hull having an excellent flavor, capable of imparting an excellent texture or secondary processability, to be used in a grain flour heated food, and also to provide a manufacturing method of grain flour heated food using heat-treated soybean hull obtained by the manufacturing method.SOLUTION: A manufacturing method of a heat-treated soybean hull for a grain flour heated food including a process of heat treatment of a soybean hull is provided. The heat treatment has a condition of setting a content of a water-soluble dietary fiber to be 8-15 mass% in a dry weight of a soybean hull after heat treatment, and setting an L value of a CIELAB colorimetric system to be 65 or more in the soybean hull after heat treatment. Also provided are a heat-treated soybean hull for a grain flour heated food manufactured by the manufacturing method, and a manufacturing method of a grain flour heated food using grain flour.SELECTED DRAWING: None

Description

Technical Field

[0001] The present invention relates to a method for producing heat-treated soybean hulls for heat-treated cereal foods, and a method for producing heat-treated cereal foods using the heat-treated soybean hulls obtained by the production method.

Background Art

[0002] Soybean hulls are the seed coat parts of soybeans obtained in the peeling process during the production of soybean flour, soybean oil, defatted soybeans, or during the production of soybean processed products such as soy milk and tofu. Soybean hulls are known to be rich in dietary fiber and the like, but have a unique soybean odor and poor taste, so they are often used for feed purposes. There are almost no known cases of utilization in food applications.

[0003] As a technology for using soybean hulls as a food material, for example, in Patent Document 1, an object is to provide a method for widely using soybean hulls in foods by removing the unique soybean odor in the soybean outer skin and providing a soybean outer skin with excellent flavor. There is disclosed an expanded soybean outer skin obtained by expanding soybean outer skin, wherein the L value of the expanded soybean outer skin is 60 or more. Further, in Patent Document 2, when used in bakery dough, the secondary processing suitability of the bakery dough is good, and the main object is to provide a cereal outer skin processed product in which the expansion of the obtained bakery product is sufficient and the appearance, texture, and flavor are good. The cereal outer skin processed product has an α-amylase activity value of 150 mU / g or less, a neutral protease activity value of less than 20 U / g, and an L value of 31 or more. After heat-treating the cereal outer skin to a product temperature of 100 to 150°C by dry heat treatment, 10 to 40 parts by mass of water is sprinkled on 100 parts by mass of the cereal outer skin, and a heat treatment step of maintaining the product temperature of the cereal outer skin in the range of 90 to 150°C for 3 minutes or more is included. A method for producing a cereal outer skin processed product is disclosed (in Patent Document 2, the cereal outer skin includes soybean hulls).

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

[0005] However, Patent Document 1 requires puffing equipment to expand the soybean hulls, which can result in significant manufacturing costs. Furthermore, Patent Document 2 requires a complicated process of dry heat treatment followed by watering and further heat treatment, and since it is a technology for the entire grain hull, there is a need for a technology to further improve the flavor of soybean hulls.

[0006] Therefore, the object of the present invention is to provide a method for producing heat-treated soybean hulls that have good flavor, good texture and processing properties for use in bakery products, noodles, fried foods, and other heat-treated cereal flour foods, and a method for producing heat-treated cereal flour foods using heat-treated soybean hulls obtained by this method. [Means for solving the problem]

[0007] The inventors focused on the changes in the dietary fiber content in soybean hulls and investigated various heat treatment conditions. As a result, they found that the above problem can be solved if the heat treatment conditions result in a water-soluble dietary fiber content in soybean hulls within a predetermined range.

[0008] In other words, the objective is a method for producing heat-treated soybean hulls for heat-treated grain flour food, comprising a step of heat-treating the soybean hulls, wherein the heat treatment is performed under conditions that result in a water-soluble dietary fiber content of 8 to 15% by mass in the dry weight of the heat-treated soybean hulls, and a CIELAB color system L value of the heat-treated soybean hulls of 65 or higher. Furthermore, the heat treatment is one or more heat treatments selected from the group consisting of dry heat treatment, microwave heat treatment, and superheated steam treatment using an open-system apparatus, the heat treatment conditions for the dry heat treatment being 120-200°C for 3-30 minutes, the heat treatment conditions for the microwave heat treatment being 500-1500W for 2-15 minutes, and the heat treatment conditions for the superheated steam treatment being 120-200°C for 3-30 minutes. This is achieved by a manufacturing method characterized by the above. Furthermore, the above objective is achieved by a method for manufacturing heat-treated soybean hulls for heat-cooked grain flour foods produced by the manufacturing method of the present invention, and a method for manufacturing heat-cooked grain flour foods using grain flour. [Effects of the Invention]

[0009] The present invention makes it possible to easily produce heat-treated soybean hulls for heated grain flour foods that are free from the bitterness of soybeans, have a good flavor, and provide a good texture and excellent processing properties. By using these in heated grain flour foods such as bakery products, noodles, and fried foods, good quality products can be produced with good workability. [Modes for carrying out the invention]

[0010] [Method for producing heat-treated soybean hulls for heated grain flour food products] The present invention relates to a method for producing heat-treated soybean hulls for heat-treated grain flour foods, comprising the step of heat-treating soybean hulls, characterized in that the heat-treating conditions are such that the content of water-soluble dietary fiber in the dry weight of the heat-treated soybean hulls is 8 to 15% by mass, and the L value of the CIELAB color system of the heat-treated soybean hulls is 65 or higher. As shown in the prior art, it was known that heat-treating soybean hulls improves their suitability for use in food. However, controlling the content of water-soluble dietary fiber in heat-treated soybean hulls by heat-treating conditions had not been considered. The inventors have found that if the heat-treating conditions for soybean hulls are such that the content of water-soluble dietary fiber in the soybean hulls is within the above range and the L value is above the above range, then when used in heat-treated grain flour foods, the heat-treated soybean hulls can be made that are free from the bitterness of soybeans, have a good flavor, and are given a good texture and good processing properties. As shown in the examples described later, even with heat-treated soybean hulls, if the content of water-soluble dietary fiber falls outside the above range, the effects of the present invention cannot be obtained. Furthermore, if the L value falls below the above range due to heat treatment, it cannot be used to produce heat-treated soybean hulls with good flavor. The L value in the CIELAB color system refers to a value indicating the brightness of processed grain hulls measured by a colorimeter using a known method. The L value is expressed as a number from 0 to 100, where an L value of 0 means black and an L value of 100 means white. As a colorimeter, for example, a spectrophotometer CM-5 (Konica Minolta, Inc.) can be used.

[0011] In the present invention, the raw material soybean hulls are the seed coat portion of whole soybeans, and any soybean seed coat portion obtained during the dehulling process in the production of soybean flour, soybean oil, defatted soybeans, or soybean processed products such as soy milk and tofu may be used. Soybean hulls obtained during the dehulling process in the production of soybean flour, soybean oil, and defatted soybeans are preferred because they can be obtained in large quantities with stable quality. In the present invention, there are no particular restrictions on the heat treatment conditions for soybean hulls, as long as the heat treatment conditions result in a water-soluble dietary fiber content of 8 to 15% by mass in the dry weight of the soybean hulls and an L value of 65 or higher in the CIELAB color system. The preferred range for the water-soluble dietary fiber content in the dry weight is 8 to 13% by mass, more preferably 9 to 13% by mass. The preferred range for the L value of the CIELAB color system is 67 or higher, more preferably 69 or higher. Preferably, the heat-treated soybean hulls are subjected to a condition where the ratio of water-soluble dietary fiber to the total dietary fiber (sum of water-soluble and insoluble dietary fiber) is 9.4-18%, more preferably 9.7-17%, and even more preferably 10.5-16.5%. In addition, the water-soluble dietary fiber content in the dry weight of the heat-treated soybean hulls is increased by 0.5-7% by mass, more preferably 0.7-6% by mass, even more preferably 1.0-6% by mass, and particularly preferably 2.5-6% by mass compared to the soybean hulls before heat treatment. In this invention, the masses of water-soluble dietary fiber and total dietary fiber are values ​​measured by the Prosky modified method (AOAC official method 991.43).

[0012] Furthermore, in the present invention, the heat treatment method is not particularly limited as long as the above conditions are met. In the present invention, it is preferable that the heat treatment is one or more heat treatments selected from the group consisting of dry heat treatment, microwave heat treatment, and superheated steam treatment. This makes it possible to easily produce heat-treated soybean hulls that meet the above requirements. Dry heat treatment, microwave heat treatment, and superheated steam treatment can be carried out using batch type and / or continuous type heating equipment.

[0013] In the present invention, dry heat treatment is a process in which moisture or steam is not added from the outside during the heating process. Examples of equipment used for dry heat treatment include hot air dryers, ovens, roasting kilns, roasting machines, paddle dryers, and fluidized bed dryers. In the case of dry heat treatment, preferred heating conditions are 120 to 200°C for 3 to 30 minutes (adjusted according to the heating temperature).

[0014] In this invention, microwave heating is a process in which microwaves are irradiated to cause water molecules contained in an object to vibrate, and the object is heated by the heat generated by these water molecules. For microwave heating, a power of 500 to 1500 W for 2 to 15 minutes (adjusted according to the power output) is preferred.

[0015] In this invention, superheated steam treatment is a process in which a material is heated with superheated steam using an open-system apparatus. In the case of superheated steam treatment, it is preferable to treat with superheated steam at 120 to 200°C for 3 to 30 minutes (adjusted according to the temperature of the superheated steam).

[0016] Furthermore, the method for producing heat-treated soybean hulls for heat-treated grain flour foods according to the present invention preferably further includes a grinding step in which the raw material soybean hulls and / or heat-treated soybean hulls are ground into a powder with a particle size that passes through a sieve with a mesh size of 500 μm. By setting the particle size within the above range, when used in heat-treated grain flour foods, it becomes less likely for the heat-treated soybean hulls to be unevenly distributed with other raw materials, and secondary processing properties are further improved. In addition, the melt-in-the-mouth quality is further improved when the heat-treated grain flour food is consumed. The grinding method is not particularly limited, and known methods such as roll grinding, impact grinding, and airflow grinding can be used. Furthermore, a classification step can be used in combination with the grinding step to adjust the particle size and average particle size. The classification method is not particularly limited, and known methods can be used. The order of the grinding step and the heat treatment step is not particularly limited, and the grinding step may be performed after the heat treatment step, or the heat treatment step may be performed after the grinding step, or the grinding step may be performed before or after the heat treatment step. Furthermore, the heat treatment process and the grinding process do not necessarily have to be performed consecutively; there may be a time interval between the heat treatment process and the grinding process, or other processes may be interspersed between them.

[0017] [Method for manufacturing heated grain flour products] The present invention relates to a method for producing heated grain flour foods, which utilizes heat-treated soybean hulls and grain flour produced by the present invention. As described above, the heat-treated soybean hulls produced by the present invention have no bitterness, possess a good flavor, and can impart a good texture and secondary processing properties. Therefore, by using them in heated grain flour foods, good products can be produced with good workability. As shown in the examples described later, the heat-treated soybean hulls produced by the present invention can provide a particularly good texture improvement effect depending on the type of heated grain flour food. The amount of heat-treated soybean hulls used in the present invention's method for producing heated grain flour foods is not particularly limited, as long as a good heated grain flour food can be produced. The amount of heat-treated soybean hulls for heated grain flour food is usually 0.1 to 22 parts by mass, preferably 0.1 to 20 parts by mass, more preferably 0.5 to 18 parts by mass, even more preferably 1 to 16.5 parts by mass, and particularly preferably 4 to 12 parts by mass, based on 100 parts by mass of the total of the grain flour and heat-treated soybean hulls for heated grain flour food.

[0018] The cereal flour used in the manufacturing method of the present invention is not particularly limited as long as it is milled from edible grains. Examples include wheat flour such as soft flour, medium flour, semi-strong flour, strong flour, whole wheat flour, and durum wheat flour, as well as rice flour, barley flour, soybean flour, buckwheat flour, rye flour, white sorghum flour, and corn flour. Furthermore, the cereal flour in the present invention also includes starches (starchs such as tapioca starch, potato starch, wheat starch, corn starch, waxy corn starch, sweet potato starch, sago starch, and rice starch, and modified starches obtained by physically or chemically processing these starches as raw materials). In the present invention, the heated cereal flour food can be any food that is a secondary processed food obtained by heating materials containing cereal flour. Examples include bakery products such as bread, donuts, pizza, and Chinese steamed buns; baked goods such as cookies, shortbread, biscuits, sponge cakes, pies, and pancakes; noodles such as udon, soba, Chinese noodles, and pasta; fried foods such as tempura, fritters, karaage, tatsuta-age, and breaded fried foods, which are prepared by applying a breader, dusting flour, and batter to ingredients that have been processed, shaped, and seasoned as needed, such as seafood and processed marine products, meat and processed meat products, and vegetables, and then heating them; grilled foods such as cutlets, piccata, and sautés; and non-fried fried foods prepared by microwave cooking or superheated steam cooking. As shown in the examples described later, the heat-treated soybean hulls for grain flour heated foods produced by the manufacturing method of the present invention can be incorporated into bakery products such as bread, cookies, and biscuits in relatively large quantities, so health benefits can be expected. In addition, incorporating it into noodles such as udon and fried foods such as tempura can improve the texture. Therefore, in the method for producing heated grain flour food according to the present invention, the heated grain flour food is preferably a bakery product, noodles, or fried food.

[0019] In the method for producing heated grain flour food of the present invention, in addition to the heat-treated soybean hulls and grain flour used for heated grain flour food described above, other materials used in the production of heated grain flour food may be used as appropriate, depending on the type of heated grain flour food, as long as the effects of the present invention are not impaired. Other materials include carbohydrates such as sugar, glucose, maltose, isomerized sugar, corn syrup, powdered syrup, oligosaccharides, dextrin, and sugar alcohols; fats and oils such as butter, lard, salad oil, margarine, and shortening; proteins such as skim milk powder, egg products (including whole eggs, egg whites, egg yolks, and their dried powders), casein, and gluten; amino acids such as alanine, glycine, and lysine; seasonings such as salt, monosodium glutamate, and powdered soy sauce; extracts such as yeast extract and extracts derived from livestock or seafood; emulsifiers such as glycerin fatty acid esters and lecithin; and other materials such as thickeners, colorants, flavorings, spices, yeast, yeast food, baking powder, lye water, alcohol preparations, and various quality improvers. The steps in the method for producing heated grain food according to the present invention can be carried out according to conventional methods, depending on the type of heated grain food.

[0020] [Method for manufacturing a mixed grain flour for heated food products] The present invention relates to a method for producing a mix for a heat-treated grain flour food used in the method for producing a heat-treated grain flour food of the present invention, and also relates to a method for producing a mix for a heat-treated grain flour food using heat-treated soybean hulls for a heat-treated grain flour food produced by the method of the present invention. This provides a mix for a heat-treated grain flour food that allows for easy implementation of the method for producing a heat-treated grain flour food of the present invention. The mix for a heat-treated grain flour food produced by the method of the present invention may be in the form of a premix that can be used as is in the production of the heat-treated grain flour food of the present invention, or it may be in the form of a base mix that can be used in the production of the heat-treated grain flour food of the present invention by mixing it with a predetermined amount of grain flour. In the method for producing a mix for a heat-treated grain flour food of the present invention, in addition to the heat-treated soybean hulls for a heat-treated grain flour food described above, depending on the type of heat-treated grain flour food, the above-mentioned grain flour and other materials used in its production can be used as appropriate, as long as the effects of the present invention are not impaired. The steps in the method for producing a mix for a heat-treated grain flour food of the present invention can be carried out according to conventional methods. [Examples]

[0021] Hereinafter, the present invention will be described in detail with reference to examples. 1. Preparation and evaluation of heat-treated soybean hulls Manufacturing Example 1-1 (content of total dietary fiber in dry weight: 84.2% by mass) and Manufacturing Example 2-1 (content of total dietary fiber in dry weight: 75.2% by mass), which are soybean hulls (products prepared by the company) obtained in the peeling process during soybean oil production, were heat-treated under various heat treatment conditions. The mass of water-soluble dietary fiber in the untreated soybean hulls before heating and the heat-treated soybean hulls, the measurement of the L value in the CIELAB color system, and sensory evaluation were performed. The results of the heat-treated soybean hulls using the soybean hulls of Manufacturing Example 1-1 as raw materials are shown in Table 1, and the results of the heat-treated soybean hulls using the soybean hulls of Manufacturing Example 2-1 as raw materials are shown in Table 2. The heat treatment conditions, grinding and sieving methods, measurement methods for each analysis value, and sensory evaluation methods are as follows. (1) Heat treatment conditions (i) Roasting The soybean hulls were finely ground with a coffee mill and put into a rotary roasting machine Rotary Chef RCD-1T (Kumanokitchen Kogyo Co., Ltd.) and heat-treated at the temperatures and times shown in Tables 1 and 2. The treatment time is the time after the product temperature reaches the predetermined temperature. In addition, Manufacturing Example 1-5 was under the conditions according to Patent Document 2. After reaching the predetermined temperature, 15 parts by mass of water was sprayed onto 100 parts by mass of soybean hulls, and heat treatment was performed at the predetermined temperature and time. (ii) Oven An oven sheet was laid on the top plate, 30 g of soybean hulls were spread out, set in an oven TOU431SUUU-SSP-MS6-M-ODR-N (Totsukura Shoko Co., Ltd.), and heat-treated at the temperatures and times shown in Tables 1 and 2. (iii) Microwave (MW) An oven sheet was laid on a round dish with a diameter of 22 cm, 30 g of soybean hulls were spread out, and heated with a microwave oven NE-1902S (Panasonic Corporation) for the time shown in Tables 1 and 2. The heating was stopped every 30 seconds and gently mixed. (iv) Superheated steam 50 g of soybean hulls were weighed and heated at the temperatures and times shown in Table 1 using a steam oven QF-5100CB-R(L) (Naomoto Kogyo Co., Ltd.). (2) Crushing and sieving Untreated soybean hulls and soybean hulls heat-treated using the above method were pulverized using a Coroplex 160Z fine grinder (Makino Sangyo Co., Ltd.), sieved using a 500 μm mesh sieve, and the powder below the sieve was used for testing. (3) Mass of water-soluble dietary fiber and total dietary fiber The mass of water-soluble dietary fiber and total dietary fiber was measured using the modified Prosky method (AOAC official method 991.43). (4) L values ​​of the CIELAB color system The L values ​​of the CIELAB color system were measured using a CM-5 spectrophotometer (Konica Minolta, Inc.). (5) Sensory evaluation The heat-treated soybean hulls were tasted and evaluated by a panel of five experts based on the following criteria. 5: No bitterness detected, very good. 4: Almost no bitterness felt, good. 3: Slightly good, with only a slight bitterness. 2: You may taste a bitterness due to astringency or burning. 1: You will taste a strong astringency or a strong bitterness due to burning.

[0022] [Table 1]

[0023] [Table 2]

[0024] 2. Preparation and evaluation of heated grain flour products To evaluate the suitability of the heat-treated soybean hulls prepared above for use in heat-treated grain flour products, various heat-treated grain flour products were prepared. (1) Preparation of bread Bread was selected as the grain flour-based heated food product and prepared using the following method. (i) Mixes containing heat-treated soybean hulls for each production example were prepared using the formulations shown in Tables 3 and 4 (total 290 g). (ii) Put the mix prepared in (i), 3g of dry yeast (Nissin Super Camellia Dry Yeast; Nissin Foods Co., Ltd.), and 180mL of water into a Panasonic SD-BMS106 bread maker and prepare bread using the white bread course. (2) Evaluation of bread The texture and flavor of the product were evaluated on the day after production, based on the following criteria, by a panel of five experts. The results are shown in Tables 3 and 4. (i) Texture 5: It has a soft and moist texture, which is very good. 4: It has a soft and slightly moist texture, which is good. 3: It has a slightly moist texture, which is good. 2: It lacks a slightly moist texture. 1: It lacks a moist texture. (ii) flavor 5: No bitterness detected, very good. 4: Almost no bitterness felt, good. 3: Slightly good, with only a slight bitterness. 2: You may taste a bitterness due to astringency or burning. 1: You will taste a strong astringency or a strong bitterness due to burning.

[0025] [Table 3]

[0026] [Table 4]

[0027] As shown in Table 3, Examples 1-11, which used 8.8 parts by mass of heat-treated soybean hulls (Examples 1-2-4, 1-6-8, and 1-11-15) with a water-soluble dietary fiber content of 8-15% by mass in dry weight and a CIELAB color system L value of 65 or higher, per 100 parts by mass of grain flour, had good texture and flavor. On the other hand, Comparative Examples 1, 2, and 4, which used untreated soybean hulls (Example 1-1), heat-treated soybean hulls (Example 1-5) with water sprayed during roasting, and heat-treated soybean hulls (Example 1-10) with a water-soluble dietary fiber content of 8% by mass or less in dry weight, lacked a moist texture and had a bitter flavor. Comparative Example 3, which used heat-treated soybean hulls produced in Examples 1-9, had a moist texture but a bitter taste due to charring. Examples 2-2-4, which had a water-soluble dietary fiber content of 8-15% by mass in dry weight and a CIELAB color system L value of 65 or less, also had a good texture and flavor. In Comparative Example 6, where untreated soybean hulls (Production Example 2-1) were used at a ratio of 8.8 parts by mass per 100 parts by mass of grain flour, the texture was not moist, and the flavor had a bitter taste.

[0028] (3) Preparation of biscuits Biscuits were selected as the heat-treated grain food product and prepared using the following method. (i) The dough was prepared according to the proportions shown in Tables 5 and 6. Specifically, margarine, granulated sugar, and salt were placed in a mixer and kneaded using a beater at medium speed for 2 minutes, scraped down, and then at medium speed for 1 minute. Next, the liquid whole egg was added and kneaded at medium speed for 3 to 4 minutes, then the wheat flour, soybean skins, and leavening agent were added and the mixture was stirred at low speed for 1 minute to obtain the biscuit dough. (ii) After rolling out the dough thinly, let it rest in the freezer (-18°C) for about 2 hours. Knead the hardened dough again, roll it out again to a thickness of 4 mm, cut out shapes with a 5.5 cm diameter cutter, and bake in the oven at 180°C for 15 minutes. (4) Evaluation of the biscuits The resulting biscuits were evaluated for their processability and flavor upon consumption by a panel of five experts, based on the following criteria. The results are shown in Tables 5 and 6. (i) Secondary processability 5: The fabric is easy to handle and very good. 4: The fabric is relatively easy to handle, which is good. 3: The dough holds together well, which is good. 2: The fabric is difficult to hold together. 1: The dough doesn't come together. (ii) flavor 5: No bitterness detected, very good. 4: Almost no bitterness felt, good. 3: Slightly good, with only a slight bitterness. 2: You may taste a bitterness due to astringency or burning. 1: You will taste a strong astringency or a strong bitterness due to burning.

[0029] [Table 5]

[0030] [Table 6]

[0031] As shown in Table 5, Examples 19-29, which used 11 parts by mass of heat-treated soybean hulls (Production Examples 1-2-4, 1-6-8, 1-11-15) with a water-soluble dietary fiber content of 8-15% by mass in dry weight and a CIELAB color system L value of 65 or higher, per 100 parts by mass of grain flour, exhibited good secondary processing properties and a good flavor. On the other hand, Comparative Examples 7, 8, and 10, which used untreated soybean hulls (Production Example 1-1), heat-treated soybean hulls (Production Example 1-5) with water sprayed during roasting, and heat-treated soybean hulls (Production Example 1-10) with a water-soluble dietary fiber content of 8% by mass or less in dry weight, lacked secondary processing properties and had a bitter flavor. Comparative Example 9, which used heat-treated soybean hulls (Examples 1-9) with a water-soluble dietary fiber content of 8-15% by mass in dry weight and a CIELAB color system L value of 65 or less, showed good secondary processing properties, but a bitter taste due to charring was detected. As shown in Table 6, Examples 30-36, which used 7.5-20 parts by mass of heat-treated soybean hulls (Examples 2-2-4) with a water-soluble dietary fiber content of 8-15% by mass in dry weight and a CIELAB color system L value of 65 or higher per 100 parts by mass of flour, showed good secondary processing properties and a good flavor. On the other hand, Comparative Example 11, which used 33 parts by mass of heat-treated soybean hulls (Example 2-2) per 100 parts by mass of flour, lacked secondary processing properties and had a bitter taste. In Comparative Example 12, where untreated soybean hulls (Production Example 2-1) were used in an amount of 11 parts by mass per 100 parts by mass of grain flour, the product lacked secondary processing properties and had a bitter flavor.

[0032] (5) Preparation of Chinese noodles As a heat-treated grain food product, Chinese noodles were selected and prepared using the following method. (i) Using a horizontal pin mixer, the ingredients shown in Table 7 were mixed in the following proportions: 100 parts by mass of medium flour and soybean hulls, 1 part by mass of salt, 1 part by mass of powdered lye water, 2 parts by mass of alcohol preparation, and 36 parts by mass of water. The mixture was then mixed for 15 minutes to prepare the dough. The prepared dough was rolled out using a roller noodle-making machine and then cut (cutting blade: square No. 20) to produce fresh noodles with a thickness of 1.5 mm. The obtained fresh noodles were aged in a refrigerator for 2 days. (ii) After maturation, it was boiled in boiling water for 3 minutes and then eaten in warm soup (soy sauce ramen soup: Soumi Foods Co., Ltd.). (6) Evaluation of Chinese noodles The texture and flavor of the Chinese noodles were evaluated by a panel of five experts based on the following criteria. The results are shown in Table 7. (i) Texture 5: Highly viscoelastic, very good. 4: Slightly strong viscoelasticity, good. 3: Slightly strong viscoelasticity, somewhat good. 2: Weak viscoelasticity 1: Very weak viscoelasticity (ii) flavor 5: No bitterness detected, very good. 4: Almost no bitterness felt, good. 3: Slightly good, with only a slight bitterness. 2: You may taste a bitterness due to astringency or burning. 1: You will taste a strong astringency or a strong bitterness due to burning.

[0033] [Table 7]

[0034] As shown in Table 7, in Examples 37-40, which used 5 parts by mass of heat-treated soybean hulls (Production Examples 1-4, 7, 12, and 14) with a water-soluble dietary fiber content of 8-15% by mass in dry weight and a CIELAB color system L value of 65 or higher per 100 parts by mass of flour, the texture and flavor were good. On the other hand, in Comparative Example 13, which used untreated soybean hulls (Production Example 1-1) with a water-soluble dietary fiber content of 8% by mass or less in dry weight, the flavor had a bitter taste.

[0035] (7) Preparation of tempura As a heated grain flour food, tempura was selected and prepared using the following method. (i) The ingredients shown in Table 8 were mixed to prepare a tempura batter composition, and a batter was prepared by adding 160% water. (ii) Approximately 17g / piece of shrimp (size 26 / 30) were dusted with each tempura batter composition as a light coating, then coated with each batter, and deep-fried at 175°C for 2 minutes and 30 seconds. (8) Evaluation of tempura The texture and flavor of the tempura were evaluated by a panel of five experts based on the following criteria. The results are shown in Table 8. (i) Texture 5: The batter is firm and has a very crisp texture. 4: The batter is slightly firm and has a good bite. 3: The batter is slightly firm, and the texture is somewhat crisp. 2: The coating is soft and difficult to bite. 1: The coating is soft and very difficult to bite. (ii) flavor 5: No bitterness detected, very good. 4: Almost no bitterness felt, good. 3: Slightly good, with only a slight bitterness. 2: You may taste a bitterness due to astringency or burning. 1: You will taste a strong astringency or a strong bitterness due to burning.

[0036] [Table 8]

[0037] As shown in Table 8, in Examples 41-44, where 1 part by mass of heat-treated soybean hulls (Examples 1-4, 7, 12, and 14), which had a water-soluble dietary fiber content of 8-15% by mass in dry weight and a CIELAB color system L value of 65 or higher, was used per 100 parts by mass of cereal flour, the texture and flavor were good.

[0038] Based on the above, it has been shown that by heat-treating soybeans to meet the above requirements, it is possible to produce heat-treated soybean hulls for heated grain flour foods that are free from bitterness, have a good flavor, and are given a good texture and suitability for secondary processing. Furthermore, it has been shown that by using these hulls, good heated grain flour foods can be produced with good workability.

[0039] It should be noted that the present invention is not limited to the configuration and examples of the embodiments described above, and various modifications are possible within the scope of the gist of the invention. [Industrial applicability]

[0040] The present invention makes it possible to easily produce heat-treated soybean hulls for heated grain flour foods that are free from the bitterness of soybeans, have a good flavor, and provide a good texture and excellent processing properties. By using these in heated grain flour foods such as bakery products, noodles, and fried foods, good quality products can be produced with good workability.

Claims

1. A method for producing heat-treated soybean hulls for heat-treated grain flour food, comprising a step of heat-treating the soybean hulls, The heat treatment is performed under conditions that the water-soluble dietary fiber content in the dry weight of the soybean hulls after heat treatment is 8 to 15% by mass, and the L value of the CIELAB color system of the soybean hulls after heat treatment is 65 or higher. The heat treatment is one or more heat treatments selected from the group consisting of dry heat treatment, microwave heat treatment, and superheated steam treatment using an open system apparatus. The heating conditions for the dry heat treatment are 120 to 200°C for 3 to 30 minutes. The heating conditions for the aforementioned microwave heating treatment are 500 to 1500 W for 2 to 15 minutes. The manufacturing method is characterized in that the heating conditions for the superheated steam treatment are 120 to 200°C for 3 to 30 minutes.

2. The manufacturing method according to claim 1, wherein the heat treatment is performed under conditions that the ratio of the mass of water-soluble dietary fiber to the total mass of dietary fiber in the soybean hulls after heat treatment is 9.4 to 18%.

3. The manufacturing method according to claim 1 or 2, wherein the heat treatment is performed under conditions that increase the content of water-soluble dietary fiber in the dry weight of soybean hulls after heat treatment by 0.5 to 7% by mass compared to the content of water-soluble dietary fiber in the dry weight of soybean hulls before heat treatment.

4. A heat-treated soybean hull for heated grain flour food produced by the manufacturing method described in any one of claims 1 to 3, and a method for producing heated grain flour food using grain flour.

5. The method for producing a heated grain food according to claim 4, wherein the heat-treated soybean hulls for heated grain food are used in an amount of 0.1 to 22 parts by mass per 100 parts by mass of the grain flour.

6. The method for producing a heated grain food according to claim 4 or 5, wherein the heated grain food is a bakery product, noodles, or fried food.

7. A method for producing a mix for a heated grain food used in the method for producing a heated grain food according to any one of claims 4 to 6, A method for producing heat-treated soybean hulls for cereal flour-based heated food products, produced by the manufacturing method described in any one of claims 1 to 3.

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