JP2005218418A

JP2005218418A - Wheat flour food

Info

Publication number: JP2005218418A
Application number: JP2004032757A
Authority: JP
Inventors: Hidenori Takeo; 英紀竹尾; Hisaaki Soematsu; 久晃副枩; Keisuke Yanai; 恵介谷内
Original assignee: OYATU Co Ltd
Current assignee: OYATU Co Ltd
Priority date: 2004-02-09
Filing date: 2004-02-09
Publication date: 2005-08-18

Abstract

<P>PROBLEM TO BE SOLVED: To provide wheat flour food enabling eating without being anxious about bad appearance, unsmooth feeling and smell of bran while using a flour body containing wheat meal as the raw material. <P>SOLUTION: This wheat flour food comprises the flour body containing wheat meal. The food is obtained by cutting a noodle-like product 2 impregnated with seasoning liquid and fried into chips 3 of a size big enough to scoop up through soaking in hot water with a spoon together with hot water, and eatable in a soup style. The wheat meal in the wheat flour food is 10wt.% or above of the total flour amount, and a necessity minimum nutritive value or more is contained. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

本発明は、湯に浸漬し、湯とともにスプーン（又はレンゲ）で掬ってスープ状に食べることのできる小麦食品に関するものである。 The present invention relates to a wheat food that can be soaked in hot water and then sprinkled with a spoon (or astragalus) with hot water.

従来、小麦食品の代表である「麺」は、小麦の表皮や胚芽の部分が除去されて作られていた。すなわち、小麦全粒粉が僅か（１０％程度）でも小麦粉に含まれると、麺が茶色化したり表面がザラザラして体裁が悪くなり、しかも、腰がなく、切れ易くなった上に、いわゆる麺の「つるつる感」が得られない。また、食したときに「ふすま臭」が残る。これらのことから、小麦全粒粉は小麦食品には含ませないのが一般的であった。 Traditionally, “noodles”, which are representative of wheat foods, have been made by removing the wheat skin and germ parts. In other words, if the whole wheat flour is contained in a small amount (about 10%), the noodles become brown or the surface becomes rough, and the appearance becomes poor. "Smooth" is not obtained. In addition, a “bran odor” remains when eaten. For these reasons, it was common not to include whole wheat flour in wheat foods.

しかしながら、小麦の表皮と胚芽の部分を含む小麦全粒粉には、ビタミンＢ１、Ｂ６、Ｅ、ナイアシン、葉酸、パントテン酸等のビタミン類、マグネシウム、カリウム、リン、亜鉛などのミネラル類、食物繊維が多量に含まれていることから、これを上述の「体裁の悪さ」、「非つるつる感」及び「ふすま臭」のために小麦の表皮と胚芽を除去した小麦粉は栄養学的には大きな損失であった。 However, the whole wheat flour containing the wheat epidermis and germ part is rich in vitamins B1, B6, E, niacin, folic acid, pantothenic acid and other vitamins, magnesium, potassium, phosphorus, zinc and other minerals and dietary fiber. As a result, the wheat flour from which the wheat epidermis and germ were removed due to the above-mentioned “bad appearance”, “non-smooth feeling” and “brain smell” was a significant loss in nutrition. It was.

本発明は、上記課題を解消するためのもので、その目的とするところは、小麦全粒粉を含む粉体を原料として使いながら「体裁の悪さ」、「非つるつる感」及び「ふすま臭」が気にならない食べ方ができるようにした小麦食品を提供する点にある。 The present invention is intended to solve the above-mentioned problems, and the object of the present invention is to be aware of “bad appearance”, “non-smooth feeling” and “bran odor” while using a powder containing whole wheat flour as a raw material. The point is to provide wheat food that can be eaten in ways that do not become bad.

上記の目的を達成するため、本発明は、小麦全粒粉を含む粉体からなり、調味液を浸透させフライした麺状物を、湯に浸漬し湯とともにスプーンで掬える大きさの砕片に裁断したことを特徴とし、スープ風に食べられるように構成した。 In order to achieve the above object, the present invention is made of a powder containing whole wheat flour, and the noodles that have been infiltrated with the seasoning liquid and fried are cut into pieces that are soaked in hot water and spooned together with hot water. It was configured to be eaten like a soup.

また、請求項２に記載の発明は、前記小麦全粒粉が、粉全量の１０％以上であることを特徴とし、必要最小限の栄養価あるいはそれ以上の栄養価が含まれるように構成した。 The invention according to claim 2 is characterized in that the whole wheat flour is 10% or more of the total amount of flour, and is configured to include a necessary minimum nutritional value or higher nutritional value.

本発明に係る小麦食品は、小麦全粒粉を含む粉体からなり、調味液を浸透させフライした麺状物を、湯に浸漬し湯とともにスプーンで掬える大きさの砕片に裁断したことを特徴としているから、裁断された砕片からなる麺状物は、麺が茶色化したり表面がザラザラしていても体裁の悪さが気にならないし、表面に露出している小麦の表皮や胚芽の部分が粗面を作り、これが却ってスポンジ風の役目をして調味液を芯部まで深く浸透させることから、湯に浸漬させると、浸透していた調味液が湯中に濃く溶出することとなる。したがって、湯とともにスプーン（又はレンゲ）で掬うことによってスープ風に食べられる。しかもスープの味が出て、歯ごたえをもって食べることが可能となる。さらに、味付けしてフライした麺状物は、前述した「ふすま臭」がほぼ完全に消失し気にならなくなるから、小麦全粒粉を含む栄養価の高い美味しい小麦食品を一般に広く提供できるという優れた効果を奏するものである。 The wheat food according to the present invention is made of a powder containing whole wheat flour, characterized in that the noodle-like product that has been infiltrated with the seasoning liquid and fried is cut into pieces that are soaked in hot water and spooned together with hot water. Therefore, the noodles made of cut pieces do not mind the appearance of the noodles even if the noodles are browned or the surface is rough, and the wheat skin and germ parts exposed on the surface are rough. A surface is formed, and on the contrary, it functions as a sponge and deeply penetrates the seasoning liquid to the core, so that when it is immersed in hot water, the soaked seasoning liquid is eluted in the hot water. Therefore, it can be eaten like a soup by boiling with hot water with a spoon (or lotus root). Moreover, the taste of the soup comes out and it becomes possible to eat with a chewy texture. In addition, the seasoned and fried noodles have the excellent effect of being able to provide a wide variety of nutritious and delicious wheat foods, including whole wheat flour, because the above-mentioned “bran odor” disappears almost completely and does not matter. It plays.

また、請求項２に記載の発明に係る小麦食品は、前記小麦全粒粉が、粉全量の１０％以上であることを特徴としているから、該小麦全粒粉の量を意識的に増やせば増やすだけ栄養価の高く、健康的に優れたスープ風食品が得られるという優れた効果を奏するものである。 Moreover, since the wheat food which concerns on invention of Claim 2 is characterized by the said wheat whole grain being 10% or more of flour whole quantity, if it increases the quantity of this wheat whole grain consciously, it will only increase the nutritional value. It has an excellent effect that a soup-like food that is high in health and excellent in health can be obtained.

次に、本発明を添付図面に基づいて説明する。図１は本願小麦食品を示す斜視図、図２はカップに入れた本願小麦食品の調理（湯を浸漬する）時の斜視図、図３は本願小麦食品を湯とともにスプーンで掬った状態を示す斜視図、図４は本願小麦食品の一単位の麺状物を示す拡大斜視図、図５は本願小麦食品の製造ステップを示す略示的説明図である。 Next, the present invention will be described with reference to the accompanying drawings. 1 is a perspective view showing the wheat food of the present application, FIG. 2 is a perspective view of cooking the wheat food of the present application in a cup (immersing hot water), and FIG. 3 is a state where the wheat food of the present application is sprinkled with hot water with a spoon. FIG. 4 is an enlarged perspective view showing one unit of noodles of the present wheat food, and FIG. 5 is a schematic explanatory view showing steps for producing the wheat food of the present application.

本願小麦食品１は、小麦全粒粉を含む粉体からなり、調味液を浸透させフライした麺状物２を、湯に浸漬し湯とともにスプーン（又はレンゲ）で掬える大きさ（図１参照）の砕片３に裁断してなる。該砕片３は、通常は大袋（図示せず）に収容して販売するか、適量（１食分）を小袋に入れて密封しそのまま或いは数袋を箱又は大袋へ入れて販売する。さらに、適量（１食分）をカップ（容器）に入れて密封して販売されるケースもある。 Wheat food 1 of the present application is made of a powder containing whole wheat flour, and has a size (see FIG. 1) in which noodle-like material 2 that has been infiltrated with a seasoning liquid and fried is soaked in hot water and spooned (or lotus). It is cut into pieces 3. The crushed pieces 3 are usually sold in a large bag (not shown), or put in an appropriate amount (one serving) in a small bag and sealed as it is, or several bags are put in a box or large bag for sale. Furthermore, there are cases where an appropriate amount (one serving) is put in a cup (container) and sealed for sale.

しかして、消費者は大袋から小分けするか、図２の如く、カップ１０を開封し、ポット１１からカップ１０内の麺状物２の砕片３に湯Ｈを掛けると、麺状物２に予め浸透されている調味液が湯中に溶出し、図３の如く、湯Ｈとともにスプーン（又はレンゲ）１２で掬ってスープ風に食べることのできる食品となる。 Then, the consumer divides from the large bag or opens the cup 10 as shown in FIG. 2 and hangs hot water H on the pieces 3 of the noodles 2 in the cup 10 from the pot 11. The infiltrated seasoning liquid elutes into the hot water, and as shown in FIG.

前記麺状物２は、小麦全粒粉を含む粉体からなり、麺状物２の表面には、図４の如く、小麦の表皮４の部分が露出するが、該表皮４が露出する個所周辺は表面が粗となって調味液が内部まで深く浸透する。また、表皮自体もスポンジ風のような役割を果たし調味液の内部への浸透を促進させる。この調味液の浸透後フライにしたものは「ふすま臭」が殆どが消失するか、マスキングされることが次の実験１により確認されている。 The noodle-like product 2 is made of powder containing whole wheat flour, and the surface of the wheat skin 4 is exposed on the surface of the noodle-like product 2, as shown in FIG. The surface becomes rough and the seasoning liquid penetrates deeply into the interior. In addition, the epidermis itself plays a role like a sponge and promotes penetration of the seasoning liquid. It is confirmed by the following experiment 1 that the “bran odor” disappears or is masked in the fried food after the penetration of the seasoning liquid.

実験１
いま、小麦全粒粉を篩に掛け、表皮の粗い部分を取り出し、５０ｇづつ２画分にし、一方には調味液（しょうゆ、食塩、砂糖、うま味調味料、畜肉・魚介エキス、野菜エキスからなる）３０ｃｃを、他方には水３０ｃｃを加えて良く混ぜ合わせたものを１７０°Ｃの油で２分間フライにし、出願人会社の社員３０人に食してもらい、次のアンケートをとったところ、表１の結果を得た。
「表１」
調味料使用水使用
「ふすま臭」強く感じる０人２５人
「ふすま臭」少し感じる１０人５人
「ふすま臭」感じない２０人０人
この結果、調味料を加えてフライにしたものは「ふすま臭」が消え、調味液を使わないで水のみを加えてフライにしたものは、「ふすま臭」を強く感じるか少し感じることが判った。つまり、調味液を浸透させてフライにしたものは「ふすま臭」が消失（２０人）するか、マスキングされる（１０人）ことが判った。 Experiment 1
Now, the whole wheat flour is sieved, the coarse part of the epidermis is taken out and made into two fractions of 50g each. On the other hand, add 30cc of water and mix well, fry it for 2 minutes with 170 ° C oil, have 30 employees of the applicant company eat, and take the following questionnaire. The result was obtained.
"Table 1"
Condiment use Water use “Bran odor” feels strongly 0 people 25 people “Bran odor” feels a little 10 people 5 People do not feel “bran odor” 20 people 0 people It was found that the “odor” disappeared, and that the fried food was made by adding only water without using the seasoning liquid, and felt the “bran odor” strongly or slightly. In other words, it was found that the “buffy odor” disappeared (20 people) or was masked (10 people) when the seasoning liquid was infiltrated.

前記麺状物２はその表面に露出する表皮４がスポンジ風の役目を果たし調味液を内部まで深く浸透させる作用があり、さらに小麦の表皮や胚芽の部分が作る麺の表面の粗面もスポンジ風の役目をしていると考えるが、次の実験２によっても確認されている。 The noodle-like material 2 has an action of the skin 4 exposed on its surface acting as a sponge and has a function of deeply penetrating the seasoning liquid to the inside, and the rough surface of the noodles made by the wheat skin and germ part is also a sponge. I think that it plays the role of the wind, but it has also been confirmed by the following experiment 2.

実験２
ａ配合（通常小麦粉＜中力粉＞１００％）と、ｂ配合（小麦全粒粉７０％と通常小麦粉＜中力粉＞３０％）に、２％食塩水を４０％加え、２０分攪拌した後、ローラーで０．９ｍｍ厚まで圧延した生地を作り、これを幅１．５ｍｍの麺線に切り出し、それぞれの麺線を１００ｇづつ２つに画分し、それぞれ容器内の５００ｇの調味液（前出と同じ）に３０秒間浸漬したときに、麺線にどれだけの調味液が吸着できたかを調べたところ、表２の結果を得た。
「表２」
ａ配合２５．０ｇ
ｂ配合４２．８ｇ
以上の結果から、ｂ配合（小麦全粒粉７０％・通常小麦粉＜中力粉＞３０％）は、ａ配合（通常小麦粉（中力粉）１００％）に比し、１．７倍、調味液の吸着量が多いことが判った。 Experiment 2
After adding 40% of 2% saline to the formulation a (normal wheat flour <medium flour> 100%) and b formulation (wheat whole wheat flour 70% and normal wheat flour <medium flour> 30%), and stirring for 20 minutes, Make a dough rolled to 0.9 mm in thickness with a roller, cut it into 1.5 mm wide noodle strings, divide each noodle string into two 100 g portions, and add 500 g of seasoning liquid (see above) It was examined how much seasoning liquid could be adsorbed to the noodle strings when immersed in the same for 30 seconds.
"Table 2"
a mix 25.0g
b compound 42.8g
Based on the above results, b blending (wheat whole grain flour 70%, normal wheat flour <medium flour> 30%) is 1.7 times as much as seasoning liquid compared to a blending (normal wheat flour (medium flour) 100%). It was found that the amount of adsorption was large.

前記麺状物２の表面に露出する表皮４が調味液を内部まで深く浸透させていることは調味液にいったん浸漬させた後の麺線を真水できれいに洗浄しても味が残っているか否かの実験３によって確認されている。 The fact that the skin 4 exposed on the surface of the noodle-like material 2 has deeply penetrated the seasoning liquid to the inside indicates whether or not the taste remains even if the noodle strands once immersed in the seasoning liquid are washed thoroughly with fresh water. This is confirmed by Experiment 3.

実験３
上記実験２にて調味液に３０秒間浸漬したａ配合の麺線と、ｂ配合の麺線とを、それぞれ真水で表面に付着した調味料を洗浄し、１７０°Ｃの油で２分フライにし、出願人会社の社員３０人に食してもらい、次のアンケートをとったところ、表３の結果を得た。
「表３」
ａ配合ｂ配合
調味液の味が感じられる０人１０人
調味液の味が若干感じられる７人２０人
調味液の味は感じられない２３人０人
上記の結果、小麦全粒粉を含んだ麺線（ｂ配合）は調味料の吸収性に優れているばかりでなく、麺の内部まで調味液が浸透していることが確認された。この点、通常小麦粉（ａ配合）の麺線は調味液の吸収性が悪いばかりでなく、表面にのみ付着し、麺の内部まで浸透していないことが判った。 Experiment 3
Wash the seasoning adhering to the surface of each of the a blended noodle strings soaked in the seasoning liquid for 30 seconds in Experiment 2 and b blended noodle strings with fresh water, and fry for 2 minutes with 170 ° C oil. When 30 employees of the applicant company ate and took the following questionnaire, the results shown in Table 3 were obtained.
"Table 3"
Mixing a Mixing b The taste of the seasoning liquid is felt 0 people 10 The taste of the seasoning liquid is slightly felt 7 people 20 The taste of the seasoning liquid is not felt 23 people 0 people As a result of the above, noodles containing whole wheat flour It was confirmed that (b blending) was not only excellent in the absorbency of the seasoning but also the seasoning liquid penetrated into the noodles. In this respect, it was found that the noodle strings of normal wheat flour (a blend) not only have poor absorbency of the seasoning liquid, but also adhered only to the surface and did not penetrate into the noodles.

上記実験１〜３は、小麦全粒粉を含んだ粉体からなる麺で、調味液を浸透させてフライにすることで「ふすま臭」がマスキングされること、また、湯を掛けて食するときに深く多量に浸透した調味液は湯中への溶出量が多くなり、スープ部分の割合が多くなり、美味しく食するための大きな利点となることが判った。したがって、１食当たりの麺の量を制限できカロリーも少なくできるし、従来は１食当たりの麺の量を少なくするには調味液の濃度を濃くして調味液の付着量を上げる方法しかなく、その場合、フライ時にコゲ易くなるとの問題があったが、その点も改善できることが判った。 The above experiments 1 to 3 are noodles made of a powder containing whole wheat flour. When the rice bran is masked with the bran odor by infiltrating the seasoning liquid and fried, It was found that the seasoning liquid that penetrated deeply and in large quantities increased the amount of elution into the hot water and increased the proportion of the soup portion, which was a great advantage for eating deliciously. Therefore, the amount of noodles per serving can be limited and calories can be reduced. Conventionally, the only way to reduce the amount of noodles per serving is to increase the concentration of seasoning liquid and increase the amount of seasoning liquid attached. In that case, there was a problem that it was easy to burn when fried, but it was found that this point can also be improved.

前記麺状物２は、それが長い麺のままだと、（１）麺が切れ易く、（２）麺に腰がない上に、（３）麺の表面がザラザラし、麺特有のつるつる感がなく、いわゆるスナック麺として調理（湯に浸漬）して食すると、上記（１）〜（３）が顕在化するが、湯に浸漬し湯とともにスプーン（又はレンゲ）で掬える大きさの砕片３に裁断したときは、上記の問題点は払拭される。なぜならば、上記問題点は、総て、長い麺として食べたときに生ずる問題点であるからである。 When the noodle-like product 2 is a long noodle, (1) the noodles are easy to cut, (2) the noodles are not loose, and (3) the surface of the noodles is rough, and the noodles have a smooth feeling If the food is cooked (soaked in hot water) and eaten as so-called snack noodles, the above (1) to (3) will become apparent, but the pieces are soaked in hot water and scooped with a spoon (or lotus root) together with hot water When cutting to 3, the above problems are eliminated. This is because the above problems are all problems that occur when eating as long noodles.

前記本願小麦食品１は、前記麺状物２を湯に浸漬し湯とともにスプーン（又はレンゲ）で掬える大きさの砕片３に裁断されているので、どのような容器（スープカップ）にも馴染むし、大袋から小分けして取り出して好きな量だけカップに入れ、湯を掛けて湯とともにスプーンで掬ってスープ風に食べることができる利点がある。しかも、麺状物２の砕片３が多量に入るためスープを飲むというより麺状物２の砕片３を「噛む」という要素が強調される食品となっている。 The wheat food 1 of the present application is adapted to any container (soup cup) because the noodle-like product 2 is soaked in hot water and cut into pieces 3 having a size that can be received with a spoon (or astragalus). However, it has the advantage that it can be taken out from a large bag, put into a cup as much as you like, poured over hot water, sprinkled with a spoon and eaten like a soup. Moreover, since a large amount of the pieces 3 of the noodle-like product 2 enter, it is a food that emphasizes the element of “biting” the pieces 3 of the noodle-like product 2 rather than drinking soup.

前記本願小麦食品１は、小麦全粒粉が粉体全量の１０％以上、このましくは２０〜９０％入っていることが栄養価の高い小麦食品となる上に重要である。なお、小麦全粒粉以外の粉部分は小麦粉（薄力粉、中力粉、強力粉）のほか、馬鈴薯澱粉、タピオカ澱粉、さつまいも澱粉、コーンスターチ等を用いてもよい。また、副原料として、海老ミンチ（すり身または裁断した身）、わかめ、海老以外の魚介類、肉類、野菜類、穀類その他を一種または二種以上を加えてもよい。 It is important for the wheat food 1 of the present application that wheat whole grains are 10% or more of the total amount of the powder, preferably 20 to 90%, to become a nutritious wheat food. In addition to wheat flour (thin flour, medium strength flour, strong flour), potato starch, tapioca starch, sweet potato starch, corn starch and the like may be used as the flour portion other than the whole wheat flour. Moreover, you may add 1 type, or 2 or more types of shrimp mince (surimi or cut body), seaweed, seafood other than shrimp, meat, vegetables, grains, etc. as an auxiliary material.

次に、本願小麦食品１の製造手順を、図５に基づいて説明する。まず、小麦表皮４及び胚芽が入っている粉体５を用意する（ステップａ）。これを攪拌容器（図示せず）内に投入し、食塩水を添加して攪拌して生地６を得る（ステップｂ）。この生地６を０．９ｍｍ厚に圧延した後、１．５ｍｍ幅の麺線７に切り出す（ステップｃ）。該麺線７をガイドローラ１３、１３′間で、調味液収容容器１４内の調味液１５に浸漬して味付けをする（ステップｄ）。しかる後、ガイドローラ１６、１６′間でフライヤー１７内の加熱された油１８に通して麺線７をフライにして麺状物２を作る（ステップｅ）。その後、裁断機１９によって前記麺状物２を、湯に浸漬し湯とともにスプーンで掬える大きさ（１．５ｍｍ前後）の砕片３に切断する（ステップｆ）。その後、大袋（図示せず）に収容するか、適量（１食分）を小袋に入れて密封しそのまま或いは数袋を箱又は大袋へ入れて出荷される。さらに、適量（１食分）をカップ（容器）に入れて密封して出荷されるケースもある。 Next, the manufacturing procedure of the present wheat food 1 will be described with reference to FIG. First, a powder 5 containing wheat epidermis 4 and germ is prepared (step a). This is put into a stirring vessel (not shown), and a saline solution is added and stirred to obtain a dough 6 (step b). The dough 6 is rolled to a thickness of 0.9 mm, and then cut into noodle strings 7 having a width of 1.5 mm (step c). The noodle strings 7 are dipped in the seasoning liquid 15 in the seasoning liquid storage container 14 between the guide rollers 13 and 13 'to be seasoned (step d). Thereafter, the noodle strings 7 are fried by passing the heated oil 18 in the fryer 17 between the guide rollers 16 and 16 'to make the noodles 2 (step e). Thereafter, the noodle-like product 2 is cut into pieces (about 1.5 mm) having a size (about 1.5 mm) soaked in hot water and spooned with hot water by the cutting machine 19 (step f). Thereafter, it is stored in a large bag (not shown), or a suitable amount (one serving) is put in a small bag and sealed, and it is shipped as it is or several bags are put in a box or large bag. Furthermore, there are cases where an appropriate amount (one serving) is put in a cup (container) and sealed before shipment.

次に、実施例を説明する。いま、小麦全粒粉が粉体全量の７０％入っている原料を用いて生地を作り、これを１ｍｍ厚に圧延した後、１．５ｍｍ幅の麺線に切断し、ラーメンスープを通して味付けした後、１７０°Ｃの食油（パーム油）を用い２分間フライにし、しかる後、長さ１．５ｍｍの砕片に切断して本願品を得た。 Next, examples will be described. Now, a dough is made using a raw material containing 70% of the whole wheat flour, rolled into 1 mm thickness, cut into 1.5 mm wide noodle strings, seasoned through ramen soup, 170 It was fried for 2 minutes using cooking oil (palm oil) at 0 ° C., and then cut into 1.5 mm long pieces to obtain the present product.

比較例Comparative example

一方、小麦粉１００％を原料として生地を作り、これを圧延して厚さ１ｍｍのシートにし、１．５ｍｍ幅の麺線に切断し、ラーメンスープを通して味付けした後、１７０°Ｃの食油（パーム油）を用い２分間フライにした後、長さ１．５ｍｍの砕片に切断して比較品を得た。 On the other hand, a dough is made from 100% flour, rolled into a 1 mm thick sheet, cut into 1.5 mm wide noodle strings, seasoned through ramen soup, and 170 ° C. cooking oil (palm oil) ) For 2 minutes and then cut into 1.5 mm long pieces to obtain comparative products.

上記本願品と比較品とをそれぞれ３０ｇづつ容器に入れ、１５セットづつ用意し、当社近くの主婦１５人（全員が３０代）に湯を注ぎ、スプーンを使って試食してもらい、次の５項目の質問にアンケート方式で答えてもらったところ、次表の結果を得た。 Put 30g each of the above-mentioned product and the comparative product in a container, prepare 15 sets, pour hot water into 15 housewives (all in their 30s) near our company, have them sample using a spoon, When asked to answer the question of the item by questionnaire, the result of the following table was obtained.

〔表〕
質問回答
（１）湯とともに食したときの食感はどちらが良いか・本願品１０人、比較品５人
（２）〃味はどちらが良いか・・本願品１１人、比較品４人
（３）〃粉っぽさがあるか・・・本願品２人、比較品０人
（４）〃香ばしさはあるか・・・本願品１５人、比較品０人
（５）湯を掛けたときの見栄えで気になるか・・・・・本願品２人、比較品０人〔table〕
Question Answer (1) Which is the better texture when eating with hot water? 10 people of this product, 5 comparison products (2) Which is better? · 11 people of this product, 4 comparison products (3)か Is it powdery? ... This product 2 people, comparison product 0 people (4) 〃 Is there a fragrance ... This product 15 people, comparison product 0 people (5) When hot water is applied Are you interested in how it looks? 2 items for this product, 0 items for comparison

上記試食アンケートの結果、本願小麦食品の支持が圧倒的に高かった。スープ風に食べるためスープの味がよく出ていたことによる。また、見栄えとしては比較品が人気があったが、香ばしさの点では本願小麦食品が勝っている。 As a result of the tasting questionnaire, support for the wheat food of the present application was overwhelmingly high. The taste of the soup was good because it was eaten like a soup. In terms of appearance, comparative products were popular, but the wheat food of the present application was superior in terms of fragrance.

本願小麦食品を示す斜視図である。It is a perspective view which shows this-application wheat food. カップに入れた本願小麦食品の調理（湯に浸漬）時の斜視図である。It is a perspective view at the time of cooking (immersion in hot water) of the present wheat food put in a cup. 本願小麦食品を湯とともにスプーンで掬った状態を示す斜視図である。It is a perspective view which shows the state which sprinkled this wheat food with hot water with the spoon. 本願小麦食品の一単位の麺状物の拡大斜視図である。It is an expansion perspective view of one unit of noodles of the present wheat food. 本願小麦食品の製造ステップを示す略示的説明図である。It is a schematic explanatory drawing which shows the manufacturing process of this-application wheat food.

符号の説明Explanation of symbols

１本願小麦食品
２麺状物
３砕片
４小麦表皮
５粉体
６生地
７麺線
１０容器
１１湯
１２スプーン（又はレンゲ）
１３、１３′ ガイドローラ
１４容器
１５調味液
１６、１６′ ガイドローラ
１７フライヤー
１８油
１９裁断機 DESCRIPTION OF SYMBOLS 1 Wheat food of this application 2 Noodles 3 Fragment 4 Wheat skin 5 Powder 6 Dough 7 Noodle strings 10 Container 11 Hot water 12 Spoon (or astragalus)
13, 13 'guide roller 14 container 15 seasoning liquid 16, 16' guide roller 17 fryer 18 oil 19 cutting machine

Claims

小麦全粒粉を含む粉体からなり、調味液を浸透させフライした麺状物を、湯に浸漬し湯とともにスプーンで掬える大きさの砕片に裁断したことを特徴とする小麦食品。 A wheat food comprising a powder containing whole wheat flour, the noodles fried with a seasoning liquid soaked in hot water and cut into pieces of a size that can be scooped together with hot water.

前記小麦全粒粉が、粉全量の１０％以上であることを特徴とする請求項１に記載の小麦食品。 The wheat food according to claim 1, wherein the whole wheat flour is 10% or more of the total amount of flour.