Whole-grain flour of adlay, grain flour processed food using whole-grain flour of adlay, and method for producing whole-grain flour of adlay

Abstract

[Problem] To provide non-roasted whole-grain flour of adlay usable as a raw material for a grain processed food, a grain processed food using the whole-grain flour of adlay, and a method for producing the whole-grain flour of adlay. [Solution] The present invention provides whole-grain flour of adlay having a particle diameter of 390 μm or less by pulverizing non-roasted adlay with a pulverizer and adjusting the particle size of the pulverized adlay.

Description

Job's tears whole grain powder, grain powder processed foods using Job's tears whole grain powder, and method for producing Job's tears whole grain powder

[0001] The present invention relates to Job's tears whole grain powder that can be suitably used for baked confectionery, bread, and other grain powder processed foods, grain powder processed foods using Job's tears whole grain powder, and a method for producing Job's tears whole grain powder.

[0002] When it comes to Job's tears, what is easily remembered is Job's tears tea. However, since Job's tears contain a lot of high-quality amino acids, health foods such as biscuits using Job's tears whole grain powder are known to some consumers. Job's tears whole grain powder used as a raw material for such health foods is supplied to the market by several companies.

[0003] https: / / yaso-cha.com / SHOP / 073-120.htmlhttps: / / www.8186.biz / products / food / hatomugiko.html

[0004] Whole grain powder using roasted Job's tears can be used for foods that prefer the roasted odor because it has a roasted odor. However, in baked confectionery represented by biscuits, cookies, castella, and other grain powder processed foods, the roasted odor inhibits the taste of the grain powder processed foods, so there is a problem that it cannot be used as a raw material for grain powder processed foods.

[0005] In order to solve the above problems, the inventors of the present invention have found that by using a grinding device to grind Job's tears, Job's tears whole grain powder with a reduced roasted odor can be obtained. The inventor of the present invention has completed the present invention after various trials and errors in order to utilize Job's tears whole grain powder with a reduced roasted odor as a raw material for grain powder processed foods.

[0006] An object of the present invention is to provide Job's tears whole grain powder that can be used as a raw material for grain powder processed foods, grain powder processed foods using Job's tears whole grain powder, and a method for producing Job's tears whole grain powder.

[0007] The present invention is non-roasted Job's tears whole grain powder, characterized in that the particle size of the Job's tears whole grain powder is 390 μm or less.

[0008] Furthermore, the present invention is a whole grain of Job's tears flour characterized by having a size that allows it to pass through a sieve with an opening of 390 μm.

[0009] Furthermore, the present invention is a whole grain of Job's tears flour characterized in that the particle size of the Job's tears flour is 385 μm or less.

[0010] Furthermore, the present invention relates to whole grain adlay flour, characterized in that the particle size of the adlay flour is 380 μm or less.

[0011] Furthermore, the present invention relates to a whole grain of Job's tears flour characterized in that the particle size of the Job's tears flour is 360 μm or less.

[0012] Furthermore, the present invention relates to a whole grain of Job's tears flour characterized in that the particle size of the Job's tears flour is 300 μm or less.

[0013] Furthermore, the present invention is a whole grain of Job's tears flour characterized in that the particle size of the Job's tears flour is 212 μm or less.

[0014] Furthermore, the present invention relates to a whole grain of Job's tears flour characterized in that the particle size of the Job's tears flour is 100 μm or less.

[0015] Furthermore, the present invention relates to a processed grain flour food using the aforementioned whole grain flour of Job's tears.

[0016] The present invention relates to a method for producing unroasted whole grain adlay flour, characterized by comprising the steps of: grinding adlay using a grinding device; and adjusting the particle size of the whole grain adlay flour obtained by grinding.

[0017] Furthermore, the present invention is characterized in that the particle size adjustment step is a step of making the particle size of the whole grain of Job's tears flour 390 μm or less.

[0018] Furthermore, the present invention relates to a processed grain flour food using whole grains of Job's tears obtained by the method for producing whole grains of Job's tears described above.

[0019] According to the present invention, it is possible to realize whole grain adlay flour that can be used as a raw material for processed grain flour foods, processed grain flour foods using whole grain adlay flour, and a method for producing whole grain adlay flour.

[0020] This disclosure can be implemented with the following configurations (1) to (17).

[0021] (1) Unroasted whole grain adlay flour, characterized in that the particle size of the whole grain adlay flour is 390 μm or less.

[0022] (2) Whole grain adlay flour as described in (1) above, having a size that can pass through a sieve with a mesh opening of 390 μm.

[0023] (3) The whole grain adlay flour according to (1) or (2) above, characterized in that the particle size of the adlay whole grain flour is 385 μm or less.

[0024] (4) The whole grain adlay flour according to any one of the above items (1) to (3), characterized in that the particle size of the adlay whole grain flour is 380 μm or less.

[0025] (5) The whole grain adlay flour according to any one of the above items (1) to (4), characterized in that the particle size of the adlay whole grain flour is 360 μm or less.

[0026] (6) The whole grain adlay flour according to any one of the above items (1) to (5), characterized in that the particle size of the adlay whole grain flour is 300 μm or less.

[0027] (7) Whole grain adlay flour according to any one of the above items (1) to (6), characterized in that the particle size of the adlay whole grain flour is 212 μm or less.

[0028] (8) The whole grain adlay flour according to any one of the above items (1) to (7), characterized in that the particle size of the adlay whole grain flour is 100 μm or less.

[0029] (9) A processed grain flour product using whole grain adlay flour as described in any one of items (1) to (8) above.

[0030] (10) A method for producing unroasted whole grain adlay flour, comprising the steps of: grinding adlay with a grinding device; and adjusting the particle size of the whole grain adlay flour obtained by grinding.

[0031] (11) The method for producing whole adlay flour according to (10), characterized in that the particle size adjustment step is a step to make the particle size of adlay whole flour 390 μm or less.

[0032] (12) The method for producing whole adlay flour according to (10) or (11), characterized in that the particle size adjustment step is a step to make the particle size of adlay whole flour 380 μm or less.

[0033] (13) The method for producing whole adlay flour according to any one of (10) to (12) above, wherein the particle size adjustment step is a step of making the particle size of adlay whole flour 360 μm or less.

[0034] (14) The method for producing whole adlay flour according to any one of (10) to (13) above, wherein the particle size adjustment step is a step of making the particle size of adlay whole flour 300 μm or less.

[0035] (15) The method for producing whole adlay flour according to any one of (10) to (14) above, wherein the particle size adjustment step is a step of making the particle size of adlay whole flour 212 μm or less.

[0036] (16) The method for producing whole adlay flour according to any one of (10) to (15) above, wherein the particle size adjustment step is a step of making the particle size of adlay whole flour 100 μm or less.

[0037] (17) A processed grain food using whole grains of Job's tears obtained by the method for producing whole grains of Job's tears described in any one of the above items (10) to (16).

[0038] <Job's Tears> The Job's Tears that can be used in this invention refers to, but is not limited to, seeds derived from plants belonging to the genus Coix in the grass family (scientific name: Coix lacryma-jobi L. var. ma-yuen, including commonly known names such as Job's Tears / Pearl Barley), partial tissues of said seeds (outer layer, germ, endosperm, etc.), and materials obtained by processing them. Job's Tears can be classified by raw material form, processing form, variety / lineage / origin, and raw materials include whole Job's Tears, polished Job's Tears, Job's Tears germ, as well as crushed grains, coarsely crushed material, germinated (malted) grains, and raw materials that have undergone pretreatment such as washing, soaking, steaming, drying, and roasting. Processing forms include, but are not limited to, whole grain adlay flour, refined adlay flour, partially refined adlay flour, fine powder, graded flour, flakes, grits, powder, roasted flour, heat-treated flour, enzyme-treated flour, fermented products, extracts (e.g., hot water extraction, alcohol extraction, etc.), hydrolysates, adlay oil, oil-containing powder, microencapsulated powder, etc. Regarding varieties, in addition to domestic varieties such as Akishizuku, Hatochikara, Hatomusume, Hatohikari, and Hatojiro, overseas adlay is also widely applicable and can be used regardless of particle size, shape, color (black, white, mottled, etc.), degree of refinement, moisture content, or pre-treatment conditions. Furthermore, cultivation varieties, lineage differences, and closely related materials that are distributed as adlay according to product specifications and are recognized by those skilled in the art as functionally equivalent to adlay material are also included in "adlay" as used herein.

[0039] <Job's Tears Whole Grain Flour> In this specification, "Job's Tears whole grain flour" means, but is not limited to, powder obtained by grinding the whole grain (including the outer layer [bran], germ, and endosperm) of a plant of the genus Coix (scientific name: Coix lacryma-jobi L. var. ma-yuen) that contains edible parts. If the outer shell (hull, glume, etc.) of Job's Tears is not suitable for consumption, the powder that retains the main fractions of bran, germ, and endosperm even after the removal of the outer shell shall be included in "whole grain flour". Job's Tears whole grain flour can be applied regardless of whether it has been roasted or not, or whether it has undergone pretreatment such as drying, steaming, soaking, washing, germination, enzyme treatment, hot air treatment, or far-infrared treatment. Examples of whole grain flours include not only Job's Tears whole grain flour, but also wheat whole grain flour, rye whole grain flour, oat whole grain flour, corn whole grain flour, rice whole grain flour, etc. Examples of refined flours include adlay flour, wheat flour, rice flour, and corn flour, while examples of partially refined flours include partially refined adlay flour and partially refined rye flour. Here, "partially refined flour" refers to powder from which a portion of the outer layer and germ fraction has been removed from the whole grain. Adlay whole grain flour can retain starch, protein, dietary fiber, lipids, minerals, trace vitamins, etc., in proportions derived from the whole grain, making it suitable for use in processed grain flour foods. In this invention, it is preferable to use unroasted adlay whole grain flour as a raw material for processed grain flour foods, as roasted adlay whole grain flour has a strong roasted odor that interferes with the taste of processed grain flour foods.

[0040] <Grinding equipment> Examples of grinding equipment that can be used in the present invention include fluid energy grinders, jet mills, and impact grinders. More specifically, examples include airflow grinders, spiral jet mills, opposing jet mills, power mills, feather mills, pin mills, and ball mills.

[0041] <Grain Flour Processed Foods> The grain flour processed foods in the present invention refer to foods using grain flour, and include foods processed by heating such as baking, steaming, boiling, and frying. Foods with expanded bubbles by heating are an example thereof. The grain flour can be prepared by methods commonly used by those skilled in the art. The grain flour processed foods can be, for example, foods containing starch molecules, preferably foods containing carbohydrates such as amylose, amylopectin, glycogen, and dextrin. Examples of the grains from which the grain flour is derived include wheat, corn, rice, buckwheat, barley, rye, oats, and pearl millet. Examples of wheat flour include strong flour, medium flour, high-protein wheat flour, semi-strong flour, and weak flour.

[0042] Here, the grain flour processed foods include, for example, foods such as baked goods, bread, and noodles.

[0043] <Baked Goods> The baked goods in the present invention are not particularly limited as long as they are baked mainly from grain flour, fats and oils, and carbohydrates, and include steamed goods, fried goods, etc. Examples thereof include Western-style and Japanese-style confectioneries. Western-style and Japanese-style confectioneries include those that can be classified as Chinese-style confectioneries, and are confectioneries obtained by processing grain-based dough by heating such as baking, steaming, and frying.

[0044] Examples of Western-style confectioneries include cakes, pastries, pies, Baumkuchen, biscuits, cookies (rotary mold cookies, wire cut cookies, extruded cookies, etc.), crackers, pretzels, tarts, cream puffs, donuts, sweet potatoes, wafers, madeleines, etc.

[0045] Examples of Japanese-style confectioneries include dorayaki, sakura mochi, nakaflower, kinzuba, tsuyabukusa, chadō, karinto, kuri manju, mooncakes, karukan, uiro, yubeshi momoyama, castella, an donut, fried mooncakes, mochi, pressed baking, maruboro, tamagoyotsuba, wheat senbei, Chinese-style cookies, dumplings, manjū, daifuku, kashiwa mochi, imagawa-yaki, taiyaki, etc. Examples of confectioneries such as Western-style and Japanese-style confectioneries can be given.

[0046] The oils and fats that can be used in the present invention are edible oils and fats and are not limited to those mentioned above. Examples include animal oils such as butter, lard, beef tallow, and chicken fat; vegetable oils such as soybean oil, rapeseed oil, corn oil, sunflower oil, olive oil, palm oil, palm kernel oil, and coconut oil; processed oils such as margarine, shortening, and fat spreads; special oils such as fractionated oils, transesterified oils, and low trans fatty acid oils; and powdered oils such as spray-dried oils and microencapsulated oils.

[0047] The carbohydrates that can be used in this invention include, but are not limited to, carbohydrates, such as monosaccharides, disaccharides, oligosaccharides, sugar mixtures, polysaccharides, and sugar alcohols. Monosaccharides include glucose and fructose; disaccharides include sugar, maltose, isomaltose, trehalose, lactose, lactulose, and cellobiose; oligosaccharides include maltooligosaccharides of maltotriose or higher, raffinose, panose, stachyose, glucooligosaccharides, isomaltoligosaccharides, fructooligosaccharides, xylooligosaccharides, soybean oligosaccharides, gentiooligosaccharides, nigerooligosaccharides, galactooligosaccharides, mannanoligosaccharides, lactosucrose, and other linear or branched oligosaccharides; sugar mixtures include isomerized sugar, corn syrup, powdered starch syrup, and honey; polysaccharides include starch and dextrin; sugar alcohols include reduced corn syrup, maltitol, lactitol, sorbitol, mannitol, xylitol, palatinitol, erythritol, and reduced oligosaccharides.

[0048] <Breads> The breads in the present invention are foods produced by fermentation or non-fermentation using cereal flour as the main raw material, and include, but are not limited to, for example, as fermented breads: sliced bread, roll bread, French bread, cupcake, fruit bread, corn bread, butter roll, buns, croissant, Danish pastry, bagel, pretzel, brioche, campagne, etc.; as confectionery breads: cream bread, bean paste bread, jam bread, melon bread, chocolate bread, etc.; as cooked breads: sandwich, cutlet sandwich, hot dog, pizza toast, etc.; as non-fermented breads: steamed bread, dry bread, tortilla, pita bread, chapati, etc.

[0049] Hereinafter, bread making will be described for illustrative purposes. The raw materials for bread making mean the usual raw materials used for bread making, and include cereal flour, yeast (e.g., fresh yeast, dry yeast, instant dry yeast, etc.), sugars (e.g., granulated sugar, cane sugar, brown sugar, molasses, inverted sugar, starch syrup, sugar alcohol, oligosaccharide, trehalose, etc.), salt, milk components (e.g., milk, cream, whole milk powder, skim milk powder, milk protein, condensed milk, etc.), oils and fats (e.g., shortening, margarine, butter, etc.), water, and the like.

[0050] Further, as long as the effects of the present invention are not inhibited, the bread making raw materials may further include, as necessary, vegetable proteins (e.g., soy protein and wheat gluten, etc.), leavening agents (e.g., ammonium bicarbonate, sodium bicarbonate, etc.), emulsifiers (e.g., quillaja saponin, lecithin, etc.), thickening stabilizers (xanthan gum, guar gum, carrageenan, alginic acid, etc.), pH adjusters (acetic acid, acetate, etc.), inorganic salts, cocoa and cocoa products, coffee and coffee products, teas (e.g., black tea, matcha, etc.), flavoring agents, flavor components such as seasonings, coloring agents, antioxidants, vitamin C, preservatives (propionic acid, propionate, fermented propionic acid, etc.), sweeteners (e.g., stevia, aspartame, glycyrrhizin, acesulfame potassium, sucralose, neotame, etc.), and the like.

[0051] The bread can be produced by any bread-making method known in this technology, such as the straight dough method, sponge and dough method, or no-time method, as long as a dough containing bread-making ingredients and the whole grain adlay flour of the present invention is obtained and this dough can be heated.

[0052] The bread may be manufactured after freezing. In this specification, “freezing” means freezing part or all of the bread dough.

[0053] Freezing can be done at any point after obtaining the dough but before any heating (e.g., baking) treatment. For example, it may be frozen immediately after kneading, after dividing the dough after the floor time and freezing, after shaping it after the bench time following division and freezing, or after the final fermentation. Alternatively, it may be frozen after baking or after partial baking.

[0054] Freezing can be performed by keeping the bread dough at a temperature of -80°C to -10°C. The temperature can be kept constant, but it can also be changed as appropriate. When changing the temperature, for example, it is possible to keep the dough at -30°C to -40°C for 1 to 3 hours, and then keep it at -10°C to -20°C for several days to several months, but this is not limited to this. The freezing time can be adjusted as appropriate depending on the type and size of the bread, and the desired storage period.

[0055] If the bread has been frozen, it is preferable to thaw it afterward during the manufacturing process. Thawing can be done by maintaining the dough at a temperature of, for example, 15°C to 30°C until it is completely thawed.

[0056] The bread can also be filled with other ingredients or spread on the surface. Examples of such fillings or spreads include custard cream, chocolate cream, jams, bean paste, and savory items (such as curry, fried noodles, tuna, eggs, and potatoes).

[0057] <Noodles> In this invention, noodles refer to food products made primarily from grain flour, but are not limited to these. Examples include Japanese-style noodles such as udon, soba, somen, hiyamugi, and kuzukiri; Chinese-style noodles such as Chinese noodles, yakisoba, and ramen; Western-style noodles such as spaghetti, macaroni, and pasta; and other types of noodles such as rice vermicelli, glass noodles, and Korean cold noodles. In addition, the forms of noodles can include chilled noodles, dried noodles, instant noodles, fresh noodles, and frozen noodles.

[0058] The aforementioned noodles can be manufactured using conventionally known manufacturing methods. For example, they can be manufactured as follows: First, a noodle dough containing the whole grain barley flour of the present invention is prepared as a raw material. From this noodle dough, raw noodles of a desired shape are prepared using conventionally known methods. The obtained raw noodles are subjected to both a boiling or steaming process in hot water and a drying process using hot air or deep frying to achieve final starch gelatinization. Starch gelatinization in the steaming process is kept to a minimum, that is, to the limit of swelling without the starch granules collapsing due to the heat of the steaming process. After that, they are dried. The drying process may be, for example, high-temperature drying, for example, hot air drying or deep frying drying.

[0059] <Method for producing whole grain adlay flour> The whole grain adlay flour according to the present invention can be obtained by a grinding process in which unroasted adlay is ground using a commonly used method. For example, it can be produced by grinding using various grinding devices that can process using air pressure, water pressure, etc. More specifically, it can be produced by grinding using fluid energy type grinders such as air-jet grinders, spiral jet mills, opposing jet mills, power mills, feather mills, pin mills, and ball mills.

[0060] <Size of whole grain adlay flour> In this invention, unroasted adlay raw material is crushed using a crushing device. Then, a particle size adjustment process is performed to adjust the particle size of the crushed whole grain adlay flour. In the particle size adjustment process, the particle size may be adjusted by a sieving process, or by other methods. The particle size of the whole grain adlay flour should be 390 μm or less, preferably 385 μm or less, more preferably 380 μm or less, even more preferably 360 μm or less, particularly preferably 300 μm or less, particularly more preferably 212 μm or less, and particularly most preferably 100 μm or less. Specifically, the size should be such that it can pass through a sieve with a mesh size of 390 μm or less, preferably a size that can pass through a sieve with a mesh size of 385 μm or less, more preferably a size that can pass through a sieve with a mesh size of 380 μm or less, even more preferably a size that can pass through a sieve with a mesh size of 360 μm or less, even more preferably a size that can pass through a sieve with a mesh size of 300 μm, even more preferably a size that can pass through a sieve with a mesh size of 212 μm, and even more preferably a size that can pass through a sieve with a mesh size of 100 μm. In other words, the particle size adjustment process may include a step of passing the material through a sieve with a mesh size of 390 μm or less, preferably a step of passing it through a sieve with a mesh size of 385 μm or less, more preferably a step of passing it through a sieve with a mesh size of 380 μm, more preferably a step of passing it through a sieve with a mesh size of 360 μm, more preferably a step of passing it through a sieve with a mesh size of 300 μm, even more preferably a step of passing it through a sieve with a mesh size of 212 μm, and even more preferably a step of passing it through a sieve with a mesh size of 100 μm. A finer particle size is preferable because it allows for better water absorption of the dough, enables shorter dough preparation times, results in a smooth texture, and produces a moist, melt-in-your-mouth product. However, from the viewpoint of not worsening sieving efficiency, it is preferable to use a sieve with a mesh size of 50 μm or more, more preferably a sieve with a mesh size of 80 μm or more, and even more preferably a sieve with a mesh size of 90 μm or more. The present invention will be specifically described below with reference to examples, but these examples are not intended to limit the scope of the present invention.

[0061] Unroasted Job's tears were finely ground using an air-jet pulverizer, a cyclone mill (manufactured by Shizuoka Plant Co., Ltd., Cyclone Mill 600S), to obtain whole Job's tears flour. The obtained whole Job's tears flour was passed through a 300 μm mesh (manufactured by Tokyo Screen Co., Ltd.) to obtain the whole Job's tears flour of Example 1. Butter cookies were made using the whole Job's tears flour of Example 1 as a raw material according to the following procedure and evaluated.

[0062] (1) Mix 50 parts by weight of sugar and 50 parts by weight of unsalted butter in a mixer (Hobart Mixer N50) at low speed (139 rpm) for 1 minute. (2) Add 20 parts by weight of whole egg and 13 parts by weight of water, and mix in the mixer at medium speed (285 rpm) for 1 minute and then at high speed (591 rpm) for 2 minutes. (3) Add 100 parts by weight of whole grain barley flour, and mix in the mixer at low speed for 1 and a half minutes to obtain butter cookie dough. (4) Next, use a reverse sheeter (Kamada Machinery Works Reverse Sheet KR25) to shape the butter cookie dough to a thickness of 4 mm and cut out circles with a diameter of 30 mm. (5) Next, the cut-out dough was placed on a baking sheet of an oven (Kyudensha Electric Oven PMC-401A) and baked at 180°C on the top and 160°C on the bottom, under conditions that the moisture content was 1.0-1.2%, to obtain butter cookies.

[0063] Whole grain adlay flour for Example 2 was obtained by the same procedure as in Example 1, except that the adlay flour was sifted through a mesh with a mesh size of 212 μm. Butter cookies were made using the whole grain adlay flour for Example 2 as a raw material, following the same procedure as described above, to obtain butter cookies made from the whole grain adlay flour for Example 2.

[0064] Whole grain adlay flour for Example 3 was obtained by the same procedure as in Example 1, except that the adlay whole grain flour was sifted through a mesh with a mesh size of 100 μm. Butter cookies were made using the whole grain adlay flour for Example 3 as a raw material, following the same procedure as described above, to obtain butter cookies made from the whole grain adlay flour for Example 3. Comparative Example 1

[0065] Comparative Example 1's whole grain adlay flour was obtained by the same procedure as in Example 1, except that the adlay whole grain flour was sifted through a mesh with a mesh size of 425 μm. Butter cookies were made using Comparative Example 1's whole grain adlay flour as a raw material, following the same procedure as described above, to obtain butter cookies made from Comparative Example 1's whole grain adlay flour. Comparative Example 2

[0066] Comparative Example 2's whole grain adlay flour was obtained by the same procedure as in Example 1, except that the adlay whole grain flour was sifted through a 500 μm mesh. Butter cookies were made using Comparative Example 2's whole grain adlay flour as a raw material, following the same procedure as described above, to obtain butter cookies made from Comparative Example 2's whole grain adlay flour.

[0067] <Evaluation Criteria> 1. Texture: Butter cookies were tasted and evaluated as follows: 5 points for particularly good crispness, 4 points for good crispness, 3 points for average crispness, 2 points for poor crispness, and 1 point for particularly poor crispness. 2. Aftertaste: Butter cookies were tasted and evaluated as follows: 5 points for no aftertaste (particularly good), 4 points for no aftertaste (good), 3 points for average aftertaste, 2 points for some aftertaste (poor), and 1 point for very significant aftertaste (particularly poor). 3. After tasting the flavored butter cookies, we evaluated the aroma they emitted as follows: 5 points for those with no grainy smell and a particularly good toasted aroma; 4 points for those with a slight grainy smell and a good toasted aroma; 3 points for those with an average grainy smell and toasted aroma; 2 points for those with a slight grainy smell and an inferior toasted aroma; and 1 point for those with a grainy smell and a particularly inferior toasted aroma.

[0068] Each of the five expert panel members, who had passed the inspection personnel aptitude test, thoroughly discussed the aforementioned evaluation criteria and then tasted and evaluated the butter cookies made from whole grain adlay flour of Examples 1-3 and Comparative Examples 1 and 2. The averaged evaluations obtained are shown in Table 1. The evaluations are relative, with Comparative Example 1's texture, aftertaste, and flavor rated at 2.0.

[0069]

[0070] As shown in Table 1, it was found that the whole grain adlay flour from Examples 1 to 3 can be preferably used in baked goods such as butter cookies.

[0071] Further detailed examination was conducted.

[0072] Whole grain adlay flour of Example 4 was obtained under the same conditions as in Example 3 (100 μm mesh). Butter cookies were made using the whole grain adlay flour of Example 4 as a raw material, following the same procedure as described above, to obtain butter cookies made from the whole grain adlay flour of Example 4.

[0073] Whole grain adlay flour of Example 5 was obtained under the same conditions as in Example 2 (212 μm mesh). Butter cookies were made using the whole grain adlay flour of Example 5 as a raw material, following the same procedure as described above, to obtain butter cookies made from the whole grain adlay flour of Example 5.

[0074] Whole grain adlay flour of Example 6 was obtained under the same conditions as in Example 3 (300 μm mesh). Butter cookies were made using the whole grain adlay flour of Example 6 as a raw material, following the same procedure as described above, to obtain butter cookies made from the whole grain adlay flour of Example 6.

[0075] Whole grain adlay flour of Example 7 was obtained by the same procedure as in Example 1, except that the adlay whole grain flour was sifted through a mesh with a mesh size of 328 μm. Butter cookies were made using the adlay whole grain flour of Example 7 as a raw material, following the same procedure as described above, to obtain butter cookies made from the adlay whole grain flour of Example 7.

[0076] Whole grain adlay flour for Example 8 was obtained by the same procedure as in Example 1, except that the adlay whole grain flour was sifted through a mesh with a mesh size of 355 μm. Butter cookies were made using the adlay whole grain flour for Example 8 as a raw material, following the same procedure as described above, to obtain butter cookies made from the adlay whole grain flour for Example 8.

[0077] Whole grain adlay flour of Example 9 was obtained by the same procedure as in Example 1, except that the adlay flour was sifted through a mesh with a mesh size of 378 μm. Butter cookies were made using the whole grain adlay flour of Example 9 as a raw material, following the same procedure as described above, to obtain butter cookies made from the whole grain adlay flour of Example 9. Comparative Example 3

[0078] Whole grain adlay flour for Comparative Example 3 was obtained under the same conditions as for Comparative Example 1 (400 μm mesh). Butter cookies were made using the whole grain adlay flour for Comparative Example 3 as a raw material, following the same procedure as described above, to obtain butter cookies made from the whole grain adlay flour for Comparative Example 3. Comparative Example 4

[0079] Comparative Example 4's whole grain adlay flour was obtained by the same procedure as in Example 1, except that the adlay whole grain flour was sifted through a mesh with a mesh size of 425 μm. Butter cookies were made using Comparative Example 4's whole grain adlay flour as a raw material, following the same procedure as described above, to obtain butter cookies made from Comparative Example 4's whole grain adlay flour. Comparative Example 5

[0080] Whole grain adlay flour for Comparative Example 5 was obtained under the same conditions as for Comparative Example 2 (500 μm mesh). Butter cookies were made using the whole grain adlay flour for Comparative Example 5 as a raw material, following the same procedure as described above, to obtain butter cookies made from the whole grain adlay flour for Comparative Example 5.

[0081] <Evaluation Criteria> 1. Texture: When eating butter cookies, a score of 5 was given for crispness, 4 for moderate crispness, 3 for average crispness, 2 for slightly less crispness, and 1 for no crispness. 2. Aftertaste: When eating butter cookies, a score of 5 was given for excellent aftertaste with no aftertaste, 4 for good aftertaste, 3 for average aftertaste, 2 for some aftertaste, and 1 for very strong aftertaste. 3. Flavor: When eating butter cookies, the aroma of the butter cookies was evaluated as follows: a score of 5 for no grainy smell and a particularly good toasted aroma, 4 for slightly grainy smell and a good toasted aroma, 3 for average grainy smell and a weak toasted aroma, and 1 for grainy smell and a particularly weak toasted aroma.

[0082] Each of the five expert panel members, who had passed the inspection personnel aptitude test, thoroughly discussed the aforementioned evaluation criteria and then tasted and evaluated the butter cookies made from whole grain adlay flour of Examples 4-9 and Comparative Examples 3-5. The averaged evaluations are shown in Table 2. The evaluations are relative, with Comparative Example 3's texture, aftertaste, and flavor rated at 2.0.

[0083]

[0084] As shown in Table 2, the whole grain adlay flours of Examples 4-9 were found to be suitable for use in baked goods such as butter cookies. Among these, Examples 4-6 were found to be particularly suitable. <Castella>

[0085] Unroasted Job's tears were finely ground using an air-jet pulverizer, a cyclone mill (manufactured by Shizuoka Plant Co., Ltd., Cyclone Mill 600S), to obtain whole Job's tears flour. The obtained whole Job's tears flour was passed through a 212 μm mesh (manufactured by Tokyo Screen Co., Ltd.) to obtain the whole Job's tears flour of Example 10. Castella was prepared using the whole Job's tears flour of Example 10 as a raw material according to the following procedure and evaluated.

[0086] (1) Mix 80 parts by weight of egg whites and 50 parts by weight of sugar with a hand mixer on high speed for 5 minutes. (2) Add 20 parts by weight of corn syrup and mix on low speed for 1 minute. (3) Add 40 parts by weight of egg yolks and mix with a spatula for 1 minute. (4) Add 25 parts by weight of whole wheat barley flour and 25 parts by weight of rice flour from Example 9 and mix with a spatula for 30 seconds. (5) Next, pour the mixed batter into a loaf pan and bake in an oven (Kyudensha electric oven PMC-401A) at 190°C on top and 170°C on the bottom for 25 minutes to obtain castella.

[0087] Whole grain adlay flour for Example 11 was obtained by following the same procedure as in Example 10, except that the adlay flour was sifted through a mesh with a mesh size of 355 μm. Castella was made using the whole grain adlay flour for Example 11 as a raw material, following the same procedure as described above, to obtain castella made from the whole grain adlay flour for Example 11.

[0088] The whole grain adlay flour of Example 12 was obtained by following the same procedure as in Example 10, except that the adlay whole grain flour was sifted through a mesh with an opening of 378 μm. Castella was made using the whole grain adlay flour of Example 12 as a raw material, following the same procedure as described above, to obtain castella made from the whole grain adlay flour of Example 12. Comparative Example 6

[0089] Comparative Example 6's whole grain adlay flour was obtained by following the same procedure as in Example 10, except that the adlay whole grain flour was sifted through a 400 μm mesh. Castella was made using the comparative example 6's whole grain adlay flour as a raw material, following the same procedure as described above, to obtain castella made from the comparative example 6's whole grain adlay flour. Comparative Example 7

[0090] The whole grain adlay flour of Comparative Example 7 was obtained by following the same procedure as in Example 10, except that the adlay whole grain flour was sifted through a mesh with a mesh size of 500 μm. Castella was made using the whole grain adlay flour of Comparative Example 7 as the raw material, following the same procedure as described above, to obtain castella made from the whole grain adlay flour of Comparative Example 7.

[0091] <Evaluation Criteria> 1. Texture: Castella cakes were tasted and evaluated as follows: 5 points for a soft texture and very good moistness, 4 points for a slightly soft texture and good moistness, 3 points for average softness and moistness, 2 points for slightly inferior softness and slightly inferior moistness, and 1 point for inferior softness and inferior moistness. 2. Aftertaste: Castella cakes were tasted and evaluated as follows: 5 points for no aftertaste at all and very good, 4 points for no aftertaste and good, 3 points for average aftertaste, 2 points for some aftertaste, and 1 point for very strong aftertaste. 3. After tasting the flavored castella cakes, participants evaluated the flavor on the following scale: 5 points for those with no grainy smell and a particularly good savory aroma; 4 points for those with a slight grainy smell and a good savory aroma; 3 points for those with an average grainy smell and a normal savory aroma; 2 points for those with a slight grainy smell and a poor savory aroma; and 1 point for those with a grainy smell and a particularly poor savory aroma.

[0092] Each of the five expert panel members, who had passed the inspection personnel aptitude test, thoroughly discussed the aforementioned evaluation criteria and then tasted and evaluated the castella cakes made from whole grain adlay flour from Examples 10-12 and Comparative Examples 6 and 7. The averaged evaluations are summarized in Table 3. Note that the evaluations are relative, with Comparative Example 6's texture, aftertaste, and flavor rated at 2.0.

[0093]

[0094] As shown in Table 3, the whole grain adlay flours of Examples 10 to 12 were found to be suitable for use in castella cakes. Among them, Example 10 was found to be particularly suitable. <Bread>

[0095] Unroasted Job's tears were finely ground using an air-jet pulverizer, a cyclone mill (manufactured by Shizuoka Plant Co., Ltd., Cyclone Mill 600S), to obtain whole Job's tears flour. The obtained whole Job's tears flour was passed through a 328 μm mesh (manufactured by Tokyo Screen Co., Ltd.) to obtain the whole Job's tears flour of Example 13. Bread was prepared using the whole Job's tears flour of Example 13 as a raw material according to the following procedure and evaluated.

[0096] (1) Mix 152.5 parts by weight of wheat flour, 35 parts by weight of gluten, 7.5 parts by weight of yeast, and 112 parts by weight of water in a double-arm kneader for 2 minutes. (2) Let the dough stand at 28°C and 75% humidity for 4 hours. (3) Add 187.5 parts by weight of whole wheat adlay flour, 140 parts by weight of water, 26.3 parts by weight of sugar, and 3.8 parts by weight of skim milk powder, and mix in a mixer at low speed for 2 minutes. (4) Let the mixed dough stand at 28°C and 75% humidity for 20 minutes. (5) Divide the dough into three portions, roll them into balls, place them in a loaf pan, and let them stand at room temperature for 20 minutes. (6) Bake in an oven (Kyudensha electric oven PMC-401A) at 180°C on top and 160°C on the bottom for 40 minutes to obtain the adlay whole wheat flour bread of Example 13.

[0097] The whole grain adlay flour of Example 14 was obtained by following the same procedure as in Example 13, except that the adlay whole grain flour was sifted through a mesh with a mesh size of 355 μm. Using the whole grain adlay flour of Example 14 as a raw material, bread was made using the same procedure as described above, and bread made from the whole grain adlay flour of Example 14 was obtained.

[0098] The whole grain adlay flour of Example 15 was obtained by the same procedure as in Example 13, except that the adlay whole grain flour was sifted through a mesh with a mesh size of 378 μm. Using the whole grain adlay flour of Example 15 as a raw material, bread was made using the same procedure as described above, and bread made from the whole grain adlay flour of Example 15 was obtained. Comparative Example 8

[0099] Comparative Example 8's whole grain adlay flour was obtained by following the same procedure as in Example 13, except that the adlay whole grain flour was sifted through a 400 μm mesh. Using the comparative example 8's whole grain adlay flour as a raw material, bread was prepared using the same procedure as described above, to obtain the comparative example 8's whole grain adlay flour as a raw material.

[0100] <Evaluation Criteria> 1. Texture: When eating the bread, a score of 5 was given for a soft texture and very good moistness, 4 was given for a slightly soft texture and good moistness, 3 was given for an average softness and moistness, 2 was given for a slightly inferior softness and slightly inferior moistness, and 1 was given for an inferior softness and inferior moistness. 2. Aftertaste: When eating the bread, a score of 5 was given for a very good aftertaste with no aftertaste, 4 was given for a good aftertaste with no aftertaste, 3 was given for an average aftertaste, 2 was given for some aftertaste, and 1 was given for a very bad aftertaste. 3. After tasting the flavored bread, participants evaluated its flavor on a scale of 1 to 1: 5 points for bread with no grain odor and a particularly good toasted aroma; 4 points for bread with a slight grain odor and a good toasted aroma; 3 points for bread with an average grain odor and toasted aroma; 2 points for bread with a slight grain odor and an inferior toasted aroma; and 1 point for bread with a grain odor and a particularly inferior toasted aroma.

[0101] Each of the five expert panel members, who had passed the inspection personnel aptitude test, thoroughly discussed the aforementioned evaluation criteria and then tasted and evaluated the bread made from whole grain adlay flour of Examples 13-15 and Comparative Example 8. The averaged evaluations are shown in Table 4. The evaluations are relative, with Comparative Example 8's texture, mouthfeel, and flavor rated at 2.0.

[0102]

[0103] As shown in Table 4, the whole grain adlay flours of Examples 13-15 were found to be suitable for use in white bread. Among them, Examples 13 and 14 were found to be particularly suitable. <Hard Biscuits>

[0104] Unroasted Job's tears were finely ground using an air-jet pulverizer, a cyclone mill (Shizuoka Plant Co., Ltd., Cyclone Mill 600S), to obtain whole Job's tears flour. The obtained whole Job's tears flour was passed through a 300 μm mesh (Tokyo Screen Co., Ltd.) to obtain the whole Job's tears flour of Example 16. Hard biscuits were made using the whole Job's tears flour of Example 16 as a raw material according to the following procedure and evaluated.

[0105] (1) Mix 221.2 parts by weight of sugar, 108 parts by weight of unsalted butter, 5.6 parts by weight of salt, 2.4 parts by weight of charcoal paste, 0.8 parts by weight of emulsifier, and 31.2 parts by weight of whole egg in a double-arm kneader for 1 minute. (2) Add 350 parts by weight of wheat flour, 350 parts by weight of whole wheat job's tears flour, 3.16 parts by weight of baking soda, 2.56 parts by weight of protease, and 313 parts by weight of water, and mix at 50°C ± 5°C for 20 minutes. (3) Let the resulting dough stand at 30°C for 40 minutes to obtain hard biscuit dough. (4) Using a reverse sheeter (Kamada Machinery Works KR25), shape the dough to a thickness of 4 mm and cut out circles with a diameter of 30 mm. (5) Next, the cut-out dough was placed on a baking sheet and baked in an oven (Kyudensha Electric Oven PMC-401A) at 180°C on top and 160°C on the bottom for 13 minutes to obtain hard biscuits.

[0106] The whole grain adlay flour of Example 17 was obtained by the same procedure as in Example 16, except that the adlay whole grain flour was sifted through a mesh with a mesh size of 328 μm. Hard biscuits were made using the whole grain adlay flour of Example 17 as a raw material, following the same procedure as described above, to obtain hard biscuits made from the whole grain adlay flour of Example 17.

[0107] The whole grain adlay flour of Example 18 was obtained by the same procedure as in Example 16, except that the adlay whole grain flour was sifted through a mesh with a mesh size of 355 μm. Hard biscuits were made using the whole grain adlay flour of Example 18 as a raw material, following the same procedure as described above, to obtain hard biscuits made from the whole grain adlay flour of Example 18.

[0108] The whole grain adlay flour of Example 19 was obtained by the same procedure as in Example 16, except that the adlay whole grain flour was sifted through a mesh with a mesh size of 378 μm. Hard biscuits were made using the whole grain adlay flour of Example 19 as a raw material, following the same procedure as described above, to obtain hard biscuits made from the whole grain adlay flour of Example 19. Comparative Example 9

[0109] The whole grain adlay flour of Comparative Example 9 was obtained in the same manner as in Example 16, except that the adlay whole grain flour was sifted through a mesh with a mesh size of 400 μm. Hard biscuits were made using the whole grain adlay flour of Comparative Example 9 as a raw material in the same procedure as described above, to obtain hard biscuits made from the whole grain adlay flour of Comparative Example 9.

[0110] <Evaluation Criteria> 1. Texture: Hard biscuits were tasted and evaluated as follows: 5 points for crispness, 4 points for moderate crispness, 3 points for average crispness, 2 points for slightly less crispness, and 1 point for no crispness. 2. Aftertaste: Hard biscuits were tasted and evaluated as follows: 5 points for no aftertaste (very good), 4 points for no aftertaste (good), 3 points for average aftertaste, 2 points for some aftertaste, and 1 point for very strong aftertaste. 3. After tasting the flavored hard biscuits, the aroma they emitted was evaluated as follows: 5 points for those with no grainy smell and a particularly good toasted aroma; 4 points for those with a slight grainy smell and a good toasted aroma; 3 points for those with an average grainy smell and toasted aroma; 2 points for those with a slight grainy smell and an inferior toasted aroma; and 1 point for those with a grainy smell and a particularly inferior toasted aroma.

[0111] Five expert panel members, each having passed the inspection personnel aptitude test, thoroughly discussed the aforementioned evaluation criteria and then tasted and evaluated the hard biscuits made from whole grain adlay flour of Examples 16-19 and the hard biscuit made from whole grain adlay flour of Comparative Example 9. The averaged evaluations are summarized in Table 5. The evaluations are relative, with Comparative Example 9's texture, aftertaste, and flavor rated at 2.0.

[0112]

[0113] As shown in Table 5, the whole grain adlay flours of Examples 16-19 were found to be suitable for use in hard biscuits. Among them, Examples 16 and 17 were found to be particularly suitable. <Udon>

[0114] Unroasted Job's tears were finely ground using an air-jet pulverizer, a cyclone mill (manufactured by Shizuoka Plant Co., Ltd., Cyclone Mill 600S), to obtain whole Job's tears flour. The obtained whole Job's tears flour was passed through a 355 μm mesh (manufactured by Tokyo Screen Co., Ltd.) to obtain the whole Job's tears flour of Example 20. Udon noodles were made using the whole Job's tears flour of Example 20 as a raw material according to the following procedure and evaluated.

[0115] (1) 250 parts by weight of strong flour, 250 parts by weight of whole wheat flour, 35 parts by weight of salt, and 315 parts by weight of water were mixed in a double-arm kneader for 20 minutes. (2) The resulting dough was rolled to a thickness of 2.5 mm using a reverse sheeter (KR25 reverse sheet manufactured by Kamada Machinery Works Co., Ltd.), and then shaped into 6 mm wide noodles using a noodle-making machine to obtain udon. Comparative Example 10

[0116] Comparative Example 10 was obtained by following the same procedure as in Example 20, except that the whole grain adlay flour was sifted through a mesh with a mesh size of 400 μm. Udon noodles were made using the whole grain adlay flour of Comparative Example 10 as the raw material, following the same procedure as described above, to obtain udon noodles made from the whole grain adlay flour of Comparative Example 10.

[0117] <Evaluation Criteria> 1. Texture: When eating the udon noodles, a score of 5 was given for those with a soft texture and very good moistness, 4 was given for those with a slightly soft texture and good moistness, 3 was given for those with average softness and moistness, 2 was given for those with slightly inferior softness and moistness, and 1 was given for those with inferior softness and moistness. 2. Aftertaste: When eating the udon noodles, a score of 5 was given for those with no powdery texture at all, 4 was given for those with almost no powdery texture, 3 was given for those with a slight powdery texture, 2 was given for those with a powdery texture, and 1 was given for those with a very powdery texture. 3. After tasting the flavored udon noodles, participants evaluated the grain odor of the noodles on a scale of 5 points for no grain odor at all, 4 points for almost no grain odor, 3 points for a slight flavor, 2 points for a noticeable flavor, and 1 point for a strong grain odor.

[0118] Five expert panel members, each having passed the inspection personnel aptitude test, thoroughly discussed the aforementioned evaluation criteria and then tasted and evaluated the udon noodles of Example 20 and Comparative Example 10. The averaged evaluations are summarized in Table 6. Note that the evaluations are relative, with Comparative Example 10's texture, mouthfeel, and flavor rated at 2.0.

[0119]

[0120] As shown in Table 6, it was found that the whole grain adlay flour of Example 20 can be preferably used for noodles such as udon.

[0121] Although embodiments of this disclosure have been described in detail above, this disclosure is not limited to the embodiments described above, and various modifications and improvements are possible without departing from the gist of this disclosure. It goes without saying that all or part of each of the above embodiments can be combined as appropriate and in a non-contradictory manner.

Claims

1. Unroasted whole grain adlay flour, characterized by having a particle size of 390 μm or less.

2. The whole grain adlay flour according to claim 1, having a size that allows it to pass through a sieve with a mesh opening of 390 μm.

3. Whole grain adlay flour according to claim 1 or 2, characterized in that the particle size is 385 μm or less.

4. The whole grain adlay flour according to claim 1 or 2, characterized in that the particle size is 380 μm or less.

5. The whole grain adlay flour according to claim 1 or 2, characterized in that the particle size is 360 μm or less.

6. The whole grain adlay flour according to claim 1 or 2, characterized in that the particle size is 300 μm or less.

7. The whole grain adlay flour according to claim 1 or 2, characterized in that the particle size is 212 μm or less.

8. The whole grain pearl barley flour according to claim 1 or 2, characterized in that the particle size is 100 μm or less.

9. A processed grain food using whole grain adlay flour according to claim 1 or claim 2.

10. A method for producing unroasted whole grain adlay flour, comprising the steps of: grinding adlay flour using a grinding device; and adjusting the particle size of the whole grain adlay flour obtained by grinding.

11. A method for producing whole grain flour of Job's tears, characterized in that the particle size adjustment step is a step to make the particle size 390 μm or less.

12. A processed grain food using whole grains of Job's tears obtained by the method for producing whole grains of Job's tears according to claim 10 or claim 11.

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