Method for masking grain odor of job's tears, method for producing whole grain flour of job's tears having reduced grain odor, and whole grain flour of job's tears

Abstract

[Problem] To provide: a method for masking the grain odor of Job's tears; a method for producing a whole grain flour of Job's tears having reduced grain odor; and a whole grain flour of Job's tears. [Solution] The grain odor of Job's tears is masked by mixing at least a predetermined acidic substance or alkaline substance with Job's tears. A whole grain flour of Job's tears having reduced grain odor is produced by performing a step for mixing at least a predetermined acidic substance or alkaline substance with Job's tears. The whole grain flour of Job's tears according to the present invention has at least a predetermined acidic substance or alkaline substance mixed therein.

Description

Method for masking adlay cereal odor, method for producing adlay whole grain powder with reduced adlay cereal odor, and adlay whole grain powder

[0001] The present invention relates to a method for masking adlay cereal odor, a method for producing adlay whole grain powder with reduced adlay cereal odor, and adlay whole grain powder.

[0002] Since adlay contains a large amount of high-quality amino acids, biscuits and the like using whole grain powder of roasted adlay are known to some consumers as health foods. Whole grain powder of adlay 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] Adlay has a cereal odor, and whole grain powder of adlay also has a cereal odor. Therefore, in order to use whole grain powder of adlay as a raw material for food, it is necessary to mask the adlay cereal odor.

[0005] In order to solve the above problems, the inventors of the present invention studied a method for masking adlay cereal odor, and after repeated trials, found a method for effectively masking adlay cereal odor by using at least one or both of an acidic substance and an alkaline substance, and completed the present invention.

[0006] An object of the present invention is to provide a method for masking adlay cereal odor, a method for producing adlay whole grain powder with reduced adlay cereal odor, and adlay whole grain powder.

[0007] The present invention is a method for masking adlay cereal odor, comprising mixing at least one alkaline substance selected from the group consisting of sodium hydrogen carbonate, ammonium hydrogen carbonate, sodium hydroxide, calcium hydroxide, sodium carbonate, potassium carbonate, and ammonium chloride into a composition containing adlay.

[0008] Furthermore, the present invention is characterized by mixing at least one acidic substance selected from the group consisting of potassium bitartrate, citric acid, acetic acid, malic acid, succinic acid, calcium hydrogen phosphate, tartaric acid, aluminum ammonium sulfate, aluminum potassium sulfate, fumaric acid, and glucono delta-lactone into the composition containing Job's tears.

[0009] Furthermore, the present invention is characterized in that, with respect to 100 parts by weight of Job's tears, the content of the alkaline substance is in the range of 0.30 to 2.50 parts by weight, and the content of the acidic substance is in the range of 0.30 to 1.30 parts by weight.

[0010] The present invention relates to a method for masking the grain odor of Job's tears, characterized by mixing at least one acidic substance selected from the group consisting of potassium bitartrate, citric acid, acetic acid, malic acid, succinic acid, calcium hydrogen phosphate, tartaric acid, aluminum ammonium sulfate, aluminum potassium sulfate, fumaric acid, and glucono delta-lactone into a composition containing Job's tears.

[0011] The present invention relates to a whole grain of Job's tears flour containing at least one alkaline substance selected from the group consisting of sodium bicarbonate, ammonium bicarbonate, sodium hydroxide, calcium hydroxide, sodium carbonate, potassium carbonate, and ammonium chloride.

[0012] Furthermore, the present invention is characterized by containing at least one acidic substance selected from the group consisting of potassium bitartrate, citric acid, acetic acid, malic acid, succinic acid, calcium hydrogen phosphate, tartaric acid, aluminum ammonium sulfate, aluminum potassium sulfate, fumaric acid, and glucono delta-lactone.

[0013] The present invention is a whole grain of Job's tears flour containing at least one acidic substance selected from the group consisting of potassium bitartrate, citric acid, acetic acid, malic acid, succinic acid, calcium hydrogen phosphate, tartaric acid, aluminum ammonium sulfate, aluminum potassium sulfate, fumaric acid, and glucono delta-lactone.

[0014] The present invention is a processed grain flour food containing the aforementioned whole grain Job's tears flour.

[0015] The present invention relates to a method for producing whole grain adlay flour with reduced adlay grain odor, characterized by comprising the step of mixing at least one alkaline substance selected from the group consisting of sodium bicarbonate, ammonium bicarbonate, sodium hydroxide, calcium hydroxide, sodium carbonate, potassium carbonate, and ammonium chloride into a composition containing adlay grain.

[0016] The present invention is further characterized by comprising the step of mixing at least one acidic substance selected from the group consisting of potassium bitartrate, citric acid, acetic acid, malic acid, succinic acid, calcium hydrogen phosphate, tartaric acid, aluminum ammonium sulfate, aluminum potassium sulfate, fumaric acid, and glucono delta-lactone into a composition containing Job's tears.

[0017] The present invention relates to a method for producing whole grain adlay flour with reduced adlay grain odor, characterized by comprising the step of mixing at least one acidic substance selected from the group consisting of potassium bitartrate, citric acid, acetic acid, malic acid, succinic acid, calcium hydrogen phosphate, tartaric acid, aluminum ammonium sulfate, aluminum potassium sulfate, fumaric acid, and glucono delta-lactone into a composition containing adlay.

[0018] This invention relates to whole grain adlay flour produced by the method for producing whole grain adlay flour with reduced adlay grain odor as described above.

[0019] According to the present invention, it is possible to provide a method for masking the odor of Job's tears grain, a method for producing Job's tears whole grain flour with reduced Job's tears grain odor, and Job's tears whole grain flour.

[0020] This disclosure can be implemented with the following configurations (1) to (12).

[0021] (1) A method for masking the odor of adlay grains, characterized by mixing at least one alkaline substance selected from the group consisting of sodium bicarbonate, ammonium bicarbonate, sodium hydroxide, calcium hydroxide, sodium carbonate, potassium carbonate, and ammonium chloride into a composition containing adlay grains.

[0022] (2) The method for masking the Job's tears grain odor according to (1), further characterized by mixing at least one acidic substance selected from the group consisting of potassium bitartrate, citric acid, acetic acid, malic acid, succinic acid, calcium hydrogen phosphate, tartaric acid, aluminum ammonium sulfate, aluminum potassium sulfate, fumaric acid, and glucono delta-lactone into the composition containing Job's tears.

[0023] (3) The method for masking the odor of adlay grain according to (1) or (2), characterized in that, with respect to 100 parts by weight of adlay grain, the content of the alkaline substance is in the range of 0.30 to 2.50 parts by weight, and the content of the acidic substance is in the range of 0.30 to 1.30 parts by weight.

[0024] (4) A method for masking the odor of adlay grain, characterized by mixing at least one acidic substance selected from the group consisting of potassium bitartrate, citric acid, acetic acid, malic acid, succinic acid, calcium hydrogen phosphate, tartaric acid, aluminum ammonium sulfate, aluminum potassium sulfate, fumaric acid, and glucono delta-lactone into a composition containing adlay grain.

[0025] (5) Whole grain adlay flour containing at least one alkaline substance selected from the group consisting of sodium bicarbonate, ammonium bicarbonate, sodium hydroxide, calcium hydroxide, sodium carbonate, potassium carbonate, and ammonium chloride.

[0026] (6) The whole grain adlay flour according to (5), further comprising at least one acidic substance selected from the group consisting of potassium bitartrate, citric acid, acetic acid, malic acid, succinic acid, calcium hydrogen phosphate, tartaric acid, aluminum ammonium sulfate, aluminum potassium sulfate, fumaric acid, and glucono delta-lactone.

[0027] (7) Whole grain coix seed flour containing at least one acidic substance selected from the group consisting of potassium bitartrate, citric acid, acetic acid, malic acid, succinic acid, calcium hydrogen phosphate, tartaric acid, aluminum ammonium sulfate, aluminum potassium sulfate, fumaric acid, and glucono delta-lactone.

[0028] (8) A processed grain flour food containing the whole grain flour of Job's tears as described in any one of items (5) to (7) above.

[0029] (9) A method for producing whole grain pearl pearl pearl pearl pearl pearl pearl pearl pearl pearl Pearl

[0030] (10) A method for producing whole grain adlay flour with reduced adlay grain odor as described in (8), further comprising the step of mixing at least one acidic substance selected from the group consisting of potassium bitartrate, citric acid, acetic acid, malic acid, succinic acid, calcium hydrogen phosphate, tartaric acid, aluminum ammonium sulfate, aluminum potassium sulfate, fumaric acid, and glucono delta-lactone into the composition containing adlay.

[0031] (11) A method for producing whole grain pearl pearl pearl pearl pearl pearl pearl pearl pearl pearl pearl Pearl

[0032] (12) Whole grain adlay flour produced by the method for producing whole grain adlay flour with reduced adlay grain odor as described in any one of items (9) to (11) above.

[0033] <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.

[0034] <Whole Grain Flour of Job's Tears> In this specification, "whole grain flour of Job's Tears" 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". Whole grain flour of Job's Tears 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. As for grinding methods, pin mills, hammer mills, ball mills, jet mills, stone mills, etc., and processes such as classification (sieving, air separation), micronization, and mixing can be arbitrarily adopted. Grain flours are generally classified into whole grain flour, refined flour, and partially refined flour. Whole grain flours include whole grain adlay flour, as well as whole wheat flour, whole rye flour, whole oat flour, whole corn flour, and whole rice flour. Refined flours include refined adlay flour, wheat flour, rice flour, and corn flour, while 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. Whole grain adlay flour can retain starch, protein, dietary fiber, lipids, minerals, and trace vitamins in proportions derived from the whole grain, making it suitable for use in processed grain foods.

[0035] <Compositions Containing Job's Tears> In this specification, "compositions containing Job's Tears" means, but is not limited to, compositions containing one or more Job's Tears, Job's Tears-derived raw materials, or Job's Tears-derived components. Compositions containing Job's Tears can be applied to both food and non-food uses, and are preferably used in food compositions (including processed grain flour foods and beverages), but are also applicable to nutritional supplements, health foods, animal feed, pet food, cosmetics, topical preparations, pharmaceutical raw materials, nutritional formulations, intermediate compositions for manufacturing, etc. These may be in the form of dough, seeds, starters, blending ingredients, manufacturing improvers, or premixes, and can be used alone with Job's Tears or in combination with other grain flours (wheat flour, rye flour, oat flour, corn flour, rice flour, etc.), carbohydrates, oils and fats, salt, leavening agents, yeast, bread improvers, emulsifiers, thickeners and stabilizers, enzymes, flavorings, vitamins and minerals, etc. The adlay content in the composition is not particularly limited and can be arbitrarily set within the range of 0.001 to 99.9% by mass based on product standards or dry matter standards. In preferred embodiments, in processed grain flour foods, adlay whole grain flour or adlay-derived powder can be blended in a range of 0.5 to 99.5% by mass relative to whole grain flour, but is not limited to this range. In this specification, "contains" means all quantitative aspects from trace amounts to large amounts (including ppm levels) and is a broad concept that encompasses equivalent forms of substitution, addition, support, coating, blending, and compounding. Furthermore, the present invention also includes compositions in which adlay-derived components (e.g., coix seed, protein, dietary fiber, minerals, etc.) are concentrated, extracted, and blended, regardless of the origin of the components, extraction solvent, manufacturing method, or type of carrier. The present invention extends to a wide range of embodiments, including any combination of the above embodiments and functional equivalents (such as design changes, substitution of raw materials, and changes in process conditions) within the scope of what a person skilled in the art would understand. The specific examples listed herein are illustrative and do not limit the present invention in any way. Where appropriate, singular terms should be interpreted as including plural terms and plural terms as permitted in the context.

[0036] <Acidic Substances> Examples of acidic substances used in this invention include potassium bitartrate, citric acid, acetic acid, malic acid, succinic acid, calcium hydrogen phosphate, tartaric acid, ammonium aluminum sulfate, potassium aluminum sulfate, fumaric acid, and glucono delta-lactone. These acidic substances may be used individually or in combination.

[0037] <Alkaline Substances> Examples of alkaline substances used in the present invention include sodium bicarbonate, ammonium bicarbonate, sodium hydroxide, calcium hydroxide, sodium carbonate, potassium carbonate, and ammonium chloride. These alkaline substances may be used individually or in combination. <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 air-jet grinders, spiral jet mills, opposing jet mills, power mills, feather mills, pin mills, and ball mills.

[0038] <Processed Grain Flour Foods> In this invention, processed grain flour foods refer to foods that use grain flour and have been processed by heating, such as by baking, steaming, boiling, and frying. Foods in which air bubbles have been expanded by heating are one example. Grain flour can be prepared by methods commonly used by those skilled in the art. Processed grain flour foods may be, for example, foods containing starch molecules, preferably foods containing carbohydrates such as amylose, amylopectin, glycogen, and dextrin. Examples of grains from which grain flour is derived include wheat, corn, rice, buckwheat, barley, rye, and oats. Examples of wheat flour include strong flour, medium flour, high-protein wheat flour, semi-strong flour, and weak flour.

[0039] Here, processed grain flour foods include, for example, baked goods, bread, and noodles.

[0040] <Baked Goods> In this invention, baked goods are not particularly limited as long as they are baked using grain flour, oil and fat, and sugar as the main ingredients, and also include steamed goods and fried goods, but examples include Western-style confectionery and Japanese-style confectionery. Western-style confectionery and Japanese-style confectionery include, for example, those that can be classified as Chinese confectionery, and are confectionery made by processing grain flour-based dough through heating such as baking, steaming, and frying.

[0041] Examples of Western-style confectionery include cakes, pastries, pies, Baumkuchen, biscuits, cookies (rotary mold cookies, wire cut cookies, piped cookies, etc.), crackers, pretzels, tarts, cream puffs, donuts, sweet potato treats, wafers, and madeleines.

[0042] Examples of Japanese sweets include dorayaki, sakura mochi, chuka, kintsuba, tsuyabukusa, chatsu, kara manju, kuri manju, mooncake, karukan, uiro, yubeshi momoyama, castella, an donut, fried mooncake, monaka, oshiyaki, maru boro, tamago matsuba, wheat crackers, Chinese-style cookies, dango, manju, daifuku mochi, kashiwa mochi, imagawayaki, and taiyaki.

[0043] <Oils and Fats> The oils and fats that can be used in this 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.

[0044] <Carbohydrates> Carbohydrates that can be used in the present invention include, but are not limited to, carbohydrates. For example, monosaccharides, disaccharides, oligosaccharides, sugar mixtures, polysaccharides, sugar alcohols, etc. can be mentioned. Monosaccharides include glucose, fructose, etc.; disaccharides include sucrose, maltose, isomaltose, trehalose, lactose, lactulose, cellobiose, etc.; oligosaccharides include malt oligosaccharides with maltotriose or more, raffinose, panose, stachyose, glucooligosaccharides, isomaltooligosaccharides, fructooligosaccharides, xylooligosaccharides, soybean oligosaccharides, gentiooligosaccharides, nigerooligosaccharides, galactooligosaccharides, mannan oligosaccharides, lactosucrose, etc., linear or branched oligosaccharides; sugar mixtures include isomerized sugar, starch syrup, corn syrup, honey, etc.; polysaccharides include starch, dextrin, etc.; sugar alcohols include reduced starch syrup, maltitol, lactitol, sorbitol, mannitol, xylitol, palatinite, erythritol, oligosaccharide reducts, etc.

[0045] <Bread> The breads in the present invention are foods produced by fermentation or non-fermentation using cereal flour as the main raw material. For example, fermented breads include sandwich bread, roll bread, French bread, cupcake, fruit bread, corn bread, butter roll, buns, croissant, Danish pastry, bagel, pretzel, brioche, campagne, etc.; sweet breads include cream bread, bean paste bread, jam bread, melon bread, chocolate bread, etc.; cooked breads include sandwich, cutlet sandwich, hot dog, pizza toast, etc.; non-fermented breads include steamed bread, dry bread, tortilla, pita bread, chapati, etc.

[0046] Hereinafter, for the purpose of illustration, bread making will be described. The raw materials for bread making mean the ordinary raw materials used in bread making, including cereal flour, yeast (such as fresh yeast, dry yeast, instant dry yeast, etc.), sugars (such as granulated sugar, granulated sugar, soft sugar, brown sugar, etc., isomerized sugar, starch syrup, glucose syrup, sugar alcohol, oligosaccharide, trehalose, etc.), salt, milk components (such as milk, cream, whole milk powder, skim milk powder, milk protein, concentrated milk, etc.), oils and fats (such as shortening, margarine, butter, etc.), water, and the like.

[0047] In addition, as long as the effects of the present invention are not inhibited, the bread-making raw materials may further include vegetable proteins (such as soy protein and wheat gluten, etc.), leavening agents (such as ammonium bicarbonate, sodium bicarbonate, etc.), emulsifiers (such as quillaja saponin, lecithin, etc.), thickening stabilizers (such as xanthan gum, guar gum, carrageenan, and alginic acid, etc.), pH adjusters (such as acetic acid, acetate, etc.), inorganic salts, cocoa and cocoa products, coffee and coffee products, teas (such as black tea, matcha, etc.), flavoring components such as flavoring agents, seasonings, coloring agents, antioxidants, vitamin C, preservatives (such as propionic acid, propionate, fermented propionic acid, etc.), sweeteners (such as stevia, aspartame, glycyrrhizin, acesulfame potassium, sucralose, neotame, etc.), and the like.

[0048] Bread can be manufactured by any bread-making method known in the art, such as the straight dough method, the sponge method, the no-time method, etc., as long as the bread dough containing the bread-making raw materials can be obtained and heated.

[0049] Bread may be manufactured through a freezing process. As used herein, "freezing" means freezing a part or all of the bread dough.

[0050] Freezing may be performed at any point after obtaining the dough but before any heating (e.g., baking) treatment. For example, the dough may be frozen immediately after kneading, divided after the floor time and then frozen, shaped after the bench time following division and then frozen, or frozen after the final fermentation. Alternatively, it may be frozen after baking or after partial baking. Even when freezing is performed, the stage in which the masking method of the present invention is used is not particularly limited.

[0051] 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.

[0052] 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.

[0053] 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).

[0054] <Noodles> Examples of noodles in this invention include udon, rice vermicelli, soba, somen, hiyamugi, Chinese noodles, yakisoba, macaroni, spaghetti, pasta, Korean cold noodles, kuzukiri, and vermicelli. Examples of noodle forms include chilled noodles, dried noodles, and instant noodles. 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 flour of the Job's tears of this invention is prepared as a raw material. From this noodle dough, raw noodle strands of a desired shape are prepared using conventionally known methods. The obtained raw noodle strands 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.

[0055] <Method for masking whole grain adlay flour> The mechanism by which the effects of the present invention are obtained is not clear, but it is presumed to be due to a combination of factors, such as changes in the equilibrium of volatile components due to pH adjustment, and the counteracting effect of alkaline and / or acidic taste properties (masking of grain odor).

[0056] <Selection and Use of Alkaline Substances> The alkaline substance used in this invention can be one or more selected from, for example, sodium bicarbonate, ammonium bicarbonate, sodium hydroxide, calcium hydroxide, sodium carbonate, potassium carbonate, and ammonium chloride. For food applications, sodium bicarbonate and ammonium bicarbonate are preferred.

[0057] The acidic substance used in this invention may be one or more selected from potassium bitartrate, citric acid, acetic acid, malic acid, succinic acid, calcium hydrogen phosphate, tartaric acid, aluminum ammonium sulfate, aluminum potassium sulfate, fumaric acid, and glucono delta-lactone (GDL).

[0058] For every 100 parts by weight of Job's tears, the amount of alkaline substance can be 0.30 to 2.50 parts by weight, and the amount of acidic substance can be 0.30 to 1.30 parts by weight. The equivalent ratio of acid to base (the equivalent ratio of base to the neutralization equivalent of acid) is preferably in the range of 1.2 to 1.8.

[0059] Alkaline and acidic substances may be added simultaneously, in stages, or in separate steps (e.g., alkali as a powder premix, acid as a liquid solution). They can be supplied in various forms, such as dry mixing, solution addition, or coating / encapsulation (for slow-acting effects).

[0060] From the viewpoint of further enhancing the masking effect of the Job's tears grain odor, it is preferable to use in combination at least one alkaline substance selected from the group consisting of ammonium bicarbonate, sodium hydroxide, calcium hydroxide, sodium carbonate, potassium carbonate, and ammonium chloride, and at least one acidic substance selected from the group consisting of potassium bitartrate, citric acid, acetic acid, malic acid, succinic acid, calcium hydrogen phosphate, tartaric acid, aluminum ammonium sulfate, aluminum potassium sulfate, fumaric acid, and glucono delta-lactone. More preferably, the alkaline substance is either sodium bicarbonate or ammonium bicarbonate, and the acidic substance is at least one selected from the group consisting of citric acid, malic acid, fumaric acid, and potassium bitartrate.

[0061] The present invention is broadly applicable to processed grain flour foods. It may take any form of dough, starter, improver, premix, or intermediate composition for production.

[0062] <Method for Producing Whole Grain Job's Tears Flour> Whole grain Job's tears flour used in the present invention can be obtained by mixing an alkaline substance and / or an acidic substance into a composition containing Job's tears. More specifically, it can be produced by mixing at least one alkaline substance selected from the group consisting of sodium bicarbonate, ammonium bicarbonate, sodium hydroxide, calcium hydroxide, sodium carbonate, potassium carbonate, and ammonium chloride into a composition containing Job's tears. Alternatively, it can be produced by mixing at least one acidic substance selected from the group consisting of potassium bitartrate, citric acid, acetic acid, malic acid, succinic acid, calcium hydrogen phosphate, tartaric acid, ammonium aluminum sulfate, potassium aluminum sulfate, fumaric acid, and glucono delta-lactone into a composition containing Job's tears.

[0063] From the viewpoint of further enhancing the masking effect of the Job's tears grain odor, it is preferable to produce the product by mixing at least one alkaline substance selected from the group consisting of ammonium bicarbonate, sodium hydroxide, calcium hydroxide, sodium carbonate, potassium carbonate, and ammonium chloride, and at least one acidic substance selected from the group consisting of potassium bitartrate, citric acid, acetic acid, malic acid, succinic acid, calcium hydrogen phosphate, tartaric acid, aluminum ammonium sulfate, aluminum potassium sulfate, fumaric acid, and glucono delta-lactone into a composition containing Job's tears, wherein the content of the alkaline substance is in the range of 0.30 to 2.50 parts by weight, and the content of the acidic substance is more preferably in the range of 0.30 to 1.30 parts by weight. Furthermore, the alkaline substance is preferably either sodium bicarbonate or ammonium bicarbonate, and the acidic substance is preferably at least one selected from the group consisting of citric acid, malic acid, fumaric acid, and potassium bitartrate. The present invention will be specifically described below with reference to examples, but these examples do not limit the scope of the present invention.

[0064] Domestically produced 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. Biscuits were then made using the obtained whole Job's tears flour as a raw material according to the following procedure and evaluated.

[0065] (1) Mix 60 parts by weight of sugar, 30 parts by weight of shortening, 4 parts by weight of whey powder, and 0.8 parts by weight of salt using a mixer (Hobart Mixer N50) at low speed (139 rpm) for 30 seconds and at medium speed (285 rpm) for 1 minute. (2) Next, add 0.5 parts by weight of emulsifier, 10 parts by weight of whole egg, and 0.8 parts by weight of potassium bitartrate and mix, then mix with the mixer at medium speed for 2 minutes. (3) Next, add 21 parts by weight of water and 1.3 parts by weight of sodium bicarbonate and mix, then mix with the mixer at low speed for 30 seconds and at medium speed for 2 minutes. (4) Add 100 parts by weight of the aforementioned whole grain adlay flour to the mixture and mix with the mixer at low speed for 1 and a half minutes to obtain biscuit dough. (5) Using a reverse sheeter (Kamada Machinery Works Co., Ltd. Reverse Sheet KR25), the obtained biscuit dough was shaped to a thickness of 4 mm and cut out with a 30 mm diameter cutter. (6) Next, the cut-out dough was placed on the baking sheet of an oven (Kyudensha Electric Oven PMC-401A) and baked for 3 minutes at 220°C on top and 200°C on the bottom, and then for 4 and a half minutes at 190°C on top and 170°C on the bottom to obtain the biscuits of Example 1.

[0066] The biscuits of Example 2 were obtained in the same manner as in Example 1, except that 0.8 parts by weight of citric acid were used instead of 0.8 parts by weight of potassium bitartrate.

[0067] The biscuits of Example 3 were obtained in the same manner as in Example 1, except that 0.8 parts by weight of malic acid was used instead of 0.8 parts by weight of potassium bitartrate.

[0068] The biscuits of Example 4 were obtained in the same manner as in Example 1, except that 0.8 parts by weight of tartaric acid were used instead of 0.8 parts by weight of potassium bitartrate. Comparative Example 1

[0069] Comparative Example 1 biscuits were obtained in the same manner as in Example 1, except that 0.8 parts by weight of potassium bitartrate and 1.3 parts by weight of sodium bicarbonate were not added.

[0070] <Evaluation Criteria> 1. Texture: We evaluated the crispness 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. Grain Odor: We evaluated the grain odor as follows: 5 points for no grain odor at all, 4 points for almost no grain odor, 3 points for a slight grain odor, 2 points for a grain odor, and 1 point for a strong grain odor. 3. Aroma: We evaluated the aroma of the biscuit as follows: 5 points for particularly good toasty aroma, 4 points for good toasty aroma, 3 points for average toasty aroma, 2 points for poor toasty aroma, and 1 point for particularly poor toasty aroma.

[0071] Under the aforementioned evaluation criteria, five expert panel members who had passed the inspection personnel aptitude test were asked to taste and evaluate the biscuits of Examples 1-4 and Comparative Example 1. During this process, the five expert panel members agreed on a score of 2.0 for the "texture," "grain odor," and "aroma" of the Comparative Example 1 biscuit, and then averaged the scores obtained based on the aforementioned evaluation criteria. The results are shown in Table 1.

[0072]

[0073] As shown in Table 1, it was revealed that the biscuits of Examples 1 to 4 can mask the grain odor. <Masking with alkaline or acidic substances alone>

[0074] The biscuits of Example 5 were obtained in the same manner as in Example 1, except that 0.8 parts by weight of potassium bitartrate were not added.

[0075] The biscuits of Example 6 were obtained in the same manner as in Example 1, except that 1.3 parts by weight of sodium bicarbonate were not added, and 0.8 parts by weight of citric acid was added instead of 0.8 parts by weight of potassium bitartrate.

[0076] The biscuits of Example 7 were obtained in the same manner as in Example 5, except that the amount of sodium bicarbonate added was 2.1 parts by weight.

[0077] The biscuits of Example 8 were obtained in the same manner as in Example 6, except that the amount of citric acid added was 2.1 parts by weight.

[0078] The biscuits of Example 9 were obtained in the same manner as in Example 1, except that the amount of sodium bicarbonate added was 1.05 parts by weight, and potassium bitartrate was replaced with 0.8 parts by weight of citric acid at 1.05 parts by weight.

[0079] Under the aforementioned evaluation criteria, five expert panel members who had passed the inspection personnel aptitude test were asked to taste and evaluate the biscuits of Examples 5 to 9. During this process, the five expert panel members agreed on a score of 2.0 for the "texture," "grain odor," and "aroma" of the biscuit in Comparative Example 1, and then averaged the evaluations obtained based on the above criteria. The results are shown in Table 1. The averaged evaluations are shown in Table 2.

[0080]

[0081] As shown in Table 2, it was found that the biscuits of Examples 5-9 could mask the grain odor. Therefore, it was found that the grain odor of Job's tears can be masked by using at least one of either an alkaline or acidic substance in whole grain Job's tears flour. <Citric acid + sodium bicarbonate>

[0082] (1) Mix 60 parts by weight of sugar, 40 parts by weight of shortening, 2 parts by weight of skim milk powder, and 0.8 parts by weight of salt using a mixer (Hobart Mixer N50) at low speed (139 rpm) for 30 seconds and at medium speed (285 rpm) for 1 minute. (2) Next, add 15 parts by weight of whole egg and 0.6 parts by weight of citric acid and mix, then mix with the mixer at medium speed for 2 minutes. (3) Next, add 20 parts by weight of water and 1.2 parts by weight of sodium bicarbonate and mix, then mix with the mixer at low speed for 30 seconds and at medium speed for 2 minutes. (4) Add 100 parts by weight of the aforementioned whole grain barley flour to the mixture and mix with the mixer at low speed for 1 and a half minutes to obtain biscuit dough. (5) Using a reverse sheeter (Kamada Machinery Works KR25), shape the obtained biscuit dough to a thickness of 4 mm and cut out 30 mm in diameter. (6) Next, the cut-out dough was placed on the baking sheet of an oven (Kyudensha Electric Oven PMC-401A) and baked for 8 minutes and 30 seconds at 180°C on top and 160°C on the bottom to obtain the biscuits of Example 10.

[0083] The biscuits of Example 11 were obtained using the same method as in Example 10, except that 1.2 parts by weight of citric acid and 2.4 parts by weight of sodium bicarbonate were used.

[0084] The biscuits of Example 12 were obtained using the same method as in Example 10, except that 2.0 parts by weight of citric acid and 4.0 parts by weight of sodium bicarbonate were used.

[0085] The biscuits of Example 13 were obtained using the same method as in Example 10, except that 3.0 parts by weight of citric acid and 6.0 parts by weight of sodium bicarbonate were used.

[0086] The biscuits of Example 14 were obtained using the same method as in Example 10, except that 4.0 parts by weight of citric acid and 8.0 parts by weight of sodium bicarbonate were used. Comparative Example 2

[0087] Comparative Example 2 biscuits were obtained using the same method as in Example 10, except that 0.3 parts by weight of citric acid and 0.6 parts by weight of sodium bicarbonate were used.

[0088] Under the aforementioned evaluation criteria, five expert panel members who had passed the inspection personnel aptitude test were asked to taste and evaluate the biscuits of Examples 10-14 and Comparative Example 2. During this process, the five expert panel members agreed on a score of 2.0 for the "texture," "grain odor," and "aroma" of the Comparative Example 1 biscuit. The average of the evaluations obtained based on the aforementioned criteria was then summarized and is shown in Table 3.

[0089]

[0090] As shown in Table 3, the biscuits of Examples 10-14 were found to have masked the grain odor and possessed both texture and aroma. <Malic acid + sodium bicarbonate>

[0091] Except for substituting citric acid with 0.6 parts by weight of malic acid, the same procedure as in Example 10 was followed to obtain the biscuit of Example 15.

[0092] The biscuits of Example 16 were obtained using the same method as in Example 11, except that malic acid was used in place of citric acid at a rate of 1.2 parts by weight.

[0093] Except for substituting citric acid with 2.0 parts by weight of malic acid, the biscuits of Example 17 were obtained using the same procedure as in Example 12.

[0094] Except for substituting citric acid with 3.0 parts by weight of malic acid, the biscuits of Example 18 were obtained using the same procedure as in Example 13.

[0095] Except for substituting citric acid with 4.0 parts by weight of malic acid, the biscuits of Example 19 were obtained using the same procedure as in Example 14. Comparative Example 3

[0096] The biscuits for Comparative Example 3 were obtained using the same method as for Comparative Example 2, except that malic acid was replaced with 0.3 parts by weight.

[0097] Under the aforementioned evaluation criteria, five expert panel members who had passed the inspection personnel aptitude test were asked to taste and evaluate the biscuits of Examples 15-19 and Comparative Example 3. During this process, the five expert panel members agreed on a score of 2.0 for the "texture," "grain odor," and "aroma" of the Comparative Example 1 biscuit. The average of the evaluations obtained based on the above criteria was then summarized and is shown in Table 4.

[0098]

[0099] As shown in Table 4, the biscuits of Examples 15-19 were found to have masked the grain odor and possessed both texture and aroma. <Potassium bitartrate + sodium bicarbonate>

[0100] Except for substituting citric acid with 0.3 parts by weight of potassium bitartrate, the biscuits of Example 20 were obtained using the same method as in Comparative Example 2.

[0101] The biscuits of Example 21 were obtained using the same procedure as in Example 10, except that 0.6 parts by weight of potassium bitartrate was used instead of citric acid.

[0102] The biscuits of Example 22 were obtained using the same method as in Example 11, except that 1.2 parts by weight of potassium bitartrate was used instead of citric acid.

[0103] The biscuits of Example 23 were obtained using the same procedure as in Example 12, except that 2.0 parts by weight of potassium bitartrate were used instead of citric acid.

[0104] Except for substituting citric acid with 3.0 parts by weight of potassium bitartrate, the biscuits of Example 24 were obtained using the same procedure as in Example 13.

[0105] The biscuits of Example 25 were obtained using the same procedure as in Example 14, except that potassium bitartrate was used in place of citric acid at a rate of 4.0 parts by weight.

[0106] Under the aforementioned evaluation criteria, five expert panel members who had passed the inspection personnel aptitude test were asked to taste and evaluate the biscuits of Examples 20-25. During this process, the five expert panel members agreed on a score of 2.0 for the "texture," "grain odor," and "aroma" of the biscuit in Comparative Example 1. The average of the evaluations obtained based on the above criteria was then summarized and is shown in Table 5.

[0107]

[0108] As shown in Table 5, the biscuits of Examples 20-25 were found to have masked the grain odor and possessed both texture and aroma. <Citric acid + ammonium bicarbonate>

[0109] Except for replacing sodium bicarbonate with 0.6 parts by weight of ammonium bicarbonate, the same procedure as in Comparative Example 2 was followed to obtain the biscuit of Example 26.

[0110] Except for substituting sodium bicarbonate with 1.2 parts by weight of ammonium bicarbonate, the same procedure as in Example 10 was followed to obtain the biscuit of Example 27.

[0111] The biscuits of Example 28 were obtained using the same procedure as in Example 11, except that ammonium bicarbonate was used in place of sodium bicarbonate at a rate of 2.4 parts by weight.

[0112] The biscuits of Example 29 were obtained using the same procedure as in Example 12, except that ammonium bicarbonate was used in place of sodium bicarbonate at a rate of 4.0 parts by weight.

[0113] Except for substituting sodium bicarbonate with 6.0 parts by weight of ammonium bicarbonate, the same procedure as in Example 13 was followed to obtain the biscuit of Example 30.

[0114] Except for substituting sodium bicarbonate with 8.0 parts by weight of ammonium bicarbonate, the same procedure as in Example 14 was followed to obtain the biscuit of Example 31.

[0115] Under the aforementioned evaluation criteria, five expert panel members who had passed the inspection personnel aptitude test were asked to taste and evaluate the biscuits of Examples 26 to 31. During this process, the five expert panel members agreed on a score of 2.0 for the "texture," "grain odor," and "aroma" of the biscuit in Comparative Example 1, and then averaged the evaluations obtained based on the above criteria. The results are shown in Table 6.

[0116]

[0117] As shown in Table 6, the biscuits of Examples 26-31 were found to have masked the grain odor and possessed both texture and aroma. <Fumaric acid + sodium bicarbonate>

[0118] Except for substituting citric acid with 0.6 parts by weight of fumaric acid, the same procedure as in Example 10 was followed to obtain the biscuit of Example 32. Comparative Example 4

[0119] The biscuits for Comparative Example 4 were obtained using the same method as in Example 11, except that 1.2 parts by weight of fumaric acid was used instead of citric acid. <Malic acid + ammonium bicarbonate>

[0120] Except for substituting citric acid with 0.6 parts by weight of malic acid and sodium bicarbonate with 1.2 parts by weight of ammonium bicarbonate, the same procedure as in Example 10 was followed to obtain the biscuit of Example 33.

[0121] Except for substituting citric acid with 1.2 parts by weight of malic acid and sodium bicarbonate with 2.4 parts by weight of ammonium bicarbonate, the same procedure as in Example 11 was followed to obtain the biscuit of Example 34. <Potassium bitartrate + ammonium bicarbonate>

[0122] Except for substituting citric acid with 0.6 parts by weight of potassium bitartrate and sodium bicarbonate with 1.2 parts by weight of ammonium bicarbonate, the same procedure as in Example 10 was followed to obtain the biscuit of Example 35.

[0123] Except for substituting citric acid with 1.2 parts by weight of potassium bitartrate and sodium bicarbonate with 2.4 parts by weight of ammonium bicarbonate, the same procedure as in Example 11 was followed to obtain the biscuit of Example 36. <Fumaric acid + ammonium bicarbonate>

[0124] Except for substituting citric acid with 0.6 parts by weight of fumaric acid and sodium bicarbonate with 1.2 parts by weight of ammonium bicarbonate, the same procedure as in Example 10 was followed to obtain the biscuit of Example 37.

[0125] The biscuits of Example 38 were obtained using the same method as in Example 11, except that 1.2 parts by weight of fumaric acid was used instead of citric acid, and 2.4 parts by weight of ammonium bicarbonate was used instead of sodium bicarbonate.

[0126] Under the aforementioned evaluation criteria, five expert panel members who had passed the inspection personnel aptitude test were asked to taste and evaluate the biscuits of Examples 32-38 and Comparative Example 4. During this process, the five expert panel members agreed on a score of 2.0 for the "texture," "grain odor," and "aroma" of the Comparative Example 1 biscuit. The average of the evaluations obtained based on the above criteria was then summarized and is shown in Table 7.

[0127]

[0128] As shown in Table 7, the biscuits of Examples 32 to 38 were found to have masked the grain odor and possessed both texture and aroma.

[0129] Domestically produced, 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. Using this whole Job's tears flour as a raw material, bread was prepared and evaluated according to the following procedure.

[0130] (1) 400 parts by weight of strong flour, 100 parts by weight of the aforementioned whole wheat adlay flour, 24 parts by weight of sugar, 8 parts by weight of salt, 12 parts by weight of skim milk powder, 6 parts by weight of dry yeast, 24 parts by weight of unsalted butter, and 360 parts by weight of water were mixed in a double-arm kneader for 10 minutes to make bread dough. (2) Next, 4.8 parts by weight of citric acid was mixed with 100 parts by weight of whole wheat adlay flour and mixed in a double-arm kneader for 3 minutes. (3) The obtained bread dough was placed in a bowl, covered with a damp cloth, and fermented for 60 minutes in a constant temperature bath (Yamato Scientific Co., Ltd. Precision Constant Temperature Bath DFS810) set to 30°C. (4) The dough was removed from the constant temperature bath, degassed, divided into two, and left to rest for 15 minutes. (5) The dough was flattened with a rolling pin, rolled into a ball, placed in a loaf pan, covered with a damp cloth, and fermented for 60 minutes in a constant temperature bath set to 35°C. (6) The loaf of bread containing the fermented dough was baked in an oven (Kyudensha Electric Oven PMC-401A) at 220°C on top and 200°C on the bottom for 17 minutes, and then baked again at 190°C on top and 170°C on the bottom for 5 minutes to obtain the loaf of bread of Example 39.

[0131] The bread of Example 40 was obtained by following the same procedure as in Example 39, except that 4.8 parts by weight of sodium bicarbonate were replaced with 4.8 parts by weight of citric acid.

[0132] The bread of Example 41 was obtained in the same manner as in Example 39, except that 1.3 parts by weight of citric acid and 3.5 parts by weight of sodium bicarbonate were added. Comparative Example 5

[0133] (1) 400 parts by weight of strong flour, 100 parts by weight of the aforementioned whole wheat flour of Job's tears, 24 parts by weight of sugar, 8 parts by weight of salt, 12 parts by weight of skim milk powder, 6 parts by weight of dry yeast, 24 parts by weight of unsalted butter, and 360 parts by weight of water were mixed in a double-arm kneader for 13 minutes to make bread dough. (2) The obtained bread dough was placed in a bowl, covered with a damp cloth, and fermented for 60 minutes in a constant temperature bath (Yamato Scientific Co., Ltd. Precision Constant Temperature Bath DFS810) set to 30°C. (3) The dough was removed from the constant temperature bath, degassed, divided into two, and left to rest for 15 minutes. (4) The dough was flattened with a rolling pin, rolled into a ball, placed in a loaf pan, covered with a damp cloth, and fermented for 60 minutes in a constant temperature bath set to 35°C. (5) The loaf of bread containing the fermented dough was baked in an oven (Kyudensha Electric Oven PMC-401A) at 220°C on top and 200°C on the bottom for 17 minutes, and then baked again at 190°C on top and 170°C on the bottom for 5 minutes to obtain the loaf of bread of Comparative Example 5.

[0134] <Bread Evaluation Criteria> 1. Grain Odor Regarding grain odor, 5 points were given for no grain odor at all, 4 points for almost no grain odor, 3 points for a slight grain odor, 2 points for a grain odor, and 1 point for a strong grain odor. 2. Powderiness Regarding the powderiness of the bread, 5 points were given for no powderiness at all, 4 points for almost no powderiness, 3 points for a slight powderiness, 2 points for a powderiness, and 1 point for a very powdery texture. 3. Deliciousness Regarding the deliciousness of the bread, 5 points were given for delicious, 4 points for somewhat delicious, 3 points for neither, 2 points for somewhat undelicious, and 1 point for undelicious.

[0135] Under the aforementioned bread evaluation criteria, five expert panel members who had passed the inspection personnel aptitude test were asked to taste and evaluate the breads of Examples 39-41 and Comparative Example 5. During this process, the five expert panel members agreed on a score of 2.0 for the "grain odor," "flouriness," and "deliciousness" of the bread in Comparative Example 5. The average of the evaluations obtained based on the aforementioned criteria was then summarized and is shown in Table 8.

[0136]

[0137] As shown in Table 8, the bread from Examples 39 to 41 was found to have masked the grain odor, possessed good taste, and had less of a powdery texture.

[0138] Domestically produced, 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. Udon noodles were made using the obtained whole Job's tears flour as a raw material according to the following procedure and then evaluated.

[0139] (1) 233 parts by weight of strong flour, 100 parts by weight of the aforementioned whole grain adlay flour, 17 parts by weight of salt, and 208 parts by weight of water were mixed in a double-arm kneader for 20 minutes. (2) Next, 4.4 parts by weight of citric acid was mixed with 100 parts by weight of whole grain adlay flour and mixed in a double-arm kneader for 3 minutes. (3) The resulting udon dough was rolled to a thickness of 2.5 mm using a reverse sheeter (reverse sheet KR25 manufactured by Kamada Machinery Works Co., Ltd.) and shaped to a width of 6 mm using a noodle-making machine. (4) Next, the udon was boiled in hot water for 5 minutes and then cooled with cold water to obtain the udon of Example 42.

[0140] Udon noodles for Example 43 were obtained by following the same procedure as in Example 42, except that 4.4 parts by weight of sodium bicarbonate were replaced with 4.4 parts by weight of citric acid.

[0141] Udon noodles for Example 44 were obtained in the same manner as in Example 42, except that 1.7 parts by weight of citric acid and 2.7 parts by weight of sodium bicarbonate were added.

[0142] The noodles of Example 45 were obtained by following the same procedure as in Example 42, except that the amount of citric acid was replaced with 7.0 parts by weight.

[0143] Udon noodles for Example 46 were obtained by following the same procedure as in Example 42, except that 7.0 parts by weight of sodium bicarbonate were added instead of 4.4 parts by weight of citric acid. Comparative Example 6

[0144] (1) 233 parts by weight of strong flour, 100 parts by weight of the aforementioned whole grain adlay flour, 17 parts by weight of salt, and 208 parts by weight of water were mixed in a double-arm kneader for 23 minutes. (2) The resulting udon 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 to a width of 6 mm using a noodle-making machine. (3) Next, the udon was boiled in hot water for 5 minutes and then cooled with cold water to obtain the udon of Comparative Example 6.

[0145] <Noodle Evaluation Criteria> 1. Grain Odor Regarding the grain odor of the udon noodles, 5 points were given for no grain odor at all, 4 points for almost no grain odor, 3 points for a slight grain odor, 2 points for a grain odor, and 1 point for a strong grain odor. 2. Powderiness Regarding the powderiness of the udon noodles, 5 points were given for no powderiness at all, 4 points for almost no powderiness, 3 points for a slight powderiness, 2 points for a powderiness, and 1 point for a very powdery texture. 3. Deliciousness Regarding the deliciousness of the udon noodles, 5 points were given for delicious, 4 points for somewhat delicious, 3 points for neither, 2 points for somewhat undelicious, and 1 point for undelicious.

[0146] Under the aforementioned noodle evaluation criteria, five expert panel members who had passed the inspection personnel aptitude test were asked to taste and evaluate the udon noodles of Examples 42-46 and Comparative Example 6. During this process, the five expert panel members agreed on a score of 2.0 for the "grain odor," "flouriness," and "deliciousness" of the udon noodles of Comparative Example 6. The average of the evaluations obtained based on the aforementioned criteria was then summarized and is shown in Table 9.

[0147]

[0148] As shown in Table 9, the noodles of Examples 42 to 46 were found to be udon noodles that masked the grain odor, were tasty, and had less of a floury texture.

[0149] 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. A method for masking the odor of Job's tears, characterized by mixing at least one alkaline substance selected from the group consisting of sodium bicarbonate, ammonium bicarbonate, sodium hydroxide, calcium hydroxide, sodium carbonate, potassium carbonate, and ammonium chloride into a composition containing Job's tears.

2. The method for masking the odor of Job's tears according to claim 1, further characterized by mixing at least one acidic substance selected from the group consisting of potassium bitartrate, citric acid, acetic acid, malic acid, succinic acid, calcium hydrogen phosphate, tartaric acid, aluminum ammonium sulfate, aluminum potassium sulfate, fumaric acid, and glucono delta-lactone into the composition containing Job's tears.

3. A method for masking the odor of adlay grains according to claim 1 or claim 2, characterized in that, with respect to 100 parts by weight of adlay grains, the content of the alkaline substance is in the range of 0.30 to 2.50 parts by weight, and the content of the acidic substance is in the range of 0.30 to 1.30 parts by weight.

4. A method for masking the odor of Job's tears, characterized by mixing at least one acidic substance selected from the group consisting of potassium bitartrate, citric acid, acetic acid, malic acid, succinic acid, calcium hydrogen phosphate, tartaric acid, aluminum ammonium sulfate, aluminum potassium sulfate, fumaric acid, and glucono delta-lactone into a composition containing Job's tears.

5. Whole grain adlay flour containing at least one alkaline substance selected from the group consisting of sodium bicarbonate, ammonium bicarbonate, sodium hydroxide, calcium hydroxide, sodium carbonate, potassium carbonate, and ammonium chloride.

6. The whole grain adlay flour according to claim 5, further comprising at least one acidic substance selected from the group consisting of potassium bitartrate, citric acid, acetic acid, malic acid, succinic acid, calcium hydrogen phosphate, tartaric acid, aluminum ammonium sulfate, aluminum potassium sulfate, fumaric acid, and glucono delta-lactone.

7. Whole grain coix seed flour containing at least one acidic substance selected from the group consisting of potassium bitartrate, citric acid, acetic acid, malic acid, succinic acid, calcium hydrogen phosphate, tartaric acid, aluminum ammonium sulfate, aluminum potassium sulfate, fumaric acid, and glucono delta-lactone.

8. A processed grain food containing whole grain barley flour according to any one of claims 5 to 7.

9. A method for producing whole grain pearl pearl pearl pearl pearl pearl pearl pearl pearl pearl Pearl 10. A method for producing whole grain adlay flour with reduced adlay grain odor according to claim 8, further comprising the step of mixing at least one acidic substance selected from the group consisting of potassium bitartrate, citric acid, acetic acid, malic acid, succinic acid, calcium hydrogen phosphate, tartaric acid, aluminum ammonium sulfate, aluminum potassium sulfate, fumaric acid, and glucono delta-lactone into the adlay composition.

11. A method for producing whole grain pearl pearl pearl pearl pearl pearl pearl pearl pearl pearl Pearl 12. Whole grain adlay flour produced by the method for producing whole grain adlay flour with reduced adlay grain odor according to any one of claims 9 to 11.

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