MANUFACTURING METHOD OF HEAT-TREATED SOYBEAN HULL FOR GRAIN FLOUR HEATED FOOD AND MANUFACTURING METHOD OF GRAIN FLOUR HEATED FOOD

To provide a manufacturing method of a heat-treated soybean hull having an excellent flavor, capable of imparting an excellent texture or secondary processability, to be used in a grain flour heated food, and also to provide a manufacturing method of grain flour heated food using heat-treated soybea...

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Bibliographische Detailangaben
Hauptverfasser:	MIKI YUKA, ASAOKA TAKUYA
Format:	Patent
Sprache:	eng ; jpn
Schlagworte:	BAKERY PRODUCTS BAKING EDIBLE DOUGHS FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL PRESERVATION THEREOF THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BYADDITION OF MATERIALS
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Beschreibung
Zusammenfassung:	To provide a manufacturing method of a heat-treated soybean hull having an excellent flavor, capable of imparting an excellent texture or secondary processability, to be used in a grain flour heated food, and also to provide a manufacturing method of grain flour heated food using heat-treated soybean hull obtained by the manufacturing method.SOLUTION: A manufacturing method of a heat-treated soybean hull for a grain flour heated food including a process of heat treatment of a soybean hull is provided. The heat treatment has a condition of setting a content of a water-soluble dietary fiber to be 8-15 mass% in a dry weight of a soybean hull after heat treatment, and setting an L value of a CIELAB colorimetric system to be 65 or more in the soybean hull after heat treatment. Also provided are a heat-treated soybean hull for a grain flour heated food manufactured by the manufacturing method, and a manufacturing method of a grain flour heated food using grain flour.SELECTED DRAWING: None 【課題】穀粉加熱食品に用いるため、良好な風味を有し、良好な食感や二次加工性を付与する加熱処理大豆皮の製造方法、及びその製造方法によって得られた加熱処理大豆皮を用いる穀粉加熱食品の製造方法を提供する。【解決手段】大豆皮を加熱処理する工程を含む穀粉加熱食品用加熱処理大豆皮の製造方法であって、前記加熱処理が、加熱処理後の大豆皮の乾燥重量中の水溶性食物繊維の含有量を８～１５質量％にし、且つ加熱処理後の大豆皮のＣＩＥＬＡＢ表色系のＬ値を６５以上にする条件であることを特徴とする製造方法、並びに本発明の製造方法によって製造された穀粉加熱食品用加熱処理大豆皮、及び穀粉を用いる穀粉加熱食品の製造方法。【選択図】なし