JP2002186468A - Mix for baked flour food and baked flour food - Google Patents

Abstract

(57) [Summary] [Problem] Takoyaki, etc., which is soft, has good mouth melting, has a texture with fluff and a flavor unique to flour, and has excellent shape retention, can be baked with little change over time after baking, Furthermore, it is intended to provide a mix for baked flour food and a baked flour food product, which can be melted in the mouth even after reheating by a microwave oven or the like and have good thickness. SOLUTION: A flour-baked food mix containing wheat flour and gelatin as essential components.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

TECHNICAL FIELD The present invention relates to a baked flour food,
In particular, it relates to takoyaki, and to a mix suitable for producing them.

[0002]

2. Description of the Related Art Supplementary ingredients such as sugar, salt, swelling agent, and seasoning are added to a main ingredient mainly composed of flour and mixed, and then water and, if necessary, eggs are added. As the flour-baked food obtained by baking, there are takoyaki, okonomiyaki and the like.

[0003] For example, as a conventional example of a takoyaki mix, a takoyaki mix (Japanese Patent Laid-Open No. 6-62813) containing a mixture of flour, oil and starch ether as a main raw material for the purpose of providing a soft and creamy texture. ), A takoyaki mix containing flour and hydroxypropylated starch (JP-A-6-277011) for the purpose of providing a soft and smooth texture, workability, shape retention,
Takoyaki mix containing (a) flour mainly composed of wheat flour, (b) waxy starch or tapioca starch which has been acetylated or cross-linked, and (c) xanthan gum for the purpose of palatability (Japanese Patent Application Laid-Open No. 9-299069) Etc. have been proposed.

According to the above-mentioned conventional example, untreated starch has poor texture and shape retention after thawing. For this reason, in the mix for takoyaki, there is hardly any technology that has obtained a quality excellent in texture and the like simply by using untreated starch as it is.

[0005] Therefore, as in the above-mentioned conventional example, starch obtained by subjecting starch to a specific chemical treatment is used as an essential component without using starch as it is (for starch ether, for hydroxypropylated starch, for acetyl starch). Waxy starch or tapioca starch which has been modified or cross-linked), and the component is a acetylation or cross-linking treatment of a chemical treating agent (for starch ether, alkyl halide, dialkyl sulfate; for hydroxypropylated starch, propylenoxide). The waxy starch and tapioca starch are obtained by treating with an acetylating compound as an acetylating agent, a cross-linking agent such as formaldehyde, epichlorohydrin, phosphoric acid such as phosphorus oxychloride and trimetaphosphoric acid, and acrolene. When the content of the chemically modified starch subjected to such a chemical treatment is increased, the flavor peculiar to flour is impaired.

[0006] Recently, baked flour foods that are soft, have a good melting in the mouth, and have a texture with a thickening tend to be preferred. However, particularly in the case of takoyaki, if a soft texture is required, the shape unique to takoyaki cannot be maintained, and a disadvantage that shape retention is poor tends to occur. Immediately after baking of the baked flour food, even if it is soft and has a thickening, it hardens with the passage of time, and there is a problem that it becomes uneven when reheated.

[0007] Therefore, the development of a technique for producing a high-quality flour-baked food having excellent texture (thickness and mouthfeel) and excellent shape retention and having the original flavor of flour has been awaited at present.

DISCLOSURE OF THE INVENTION The present invention is capable of baking takoyaki and the like which is soft, has good mouth melting, has a texture with fluff and a flavor peculiar to flour, and is excellent in shape retention. An object of the present invention is to provide a flour-baked food mix and a wheat flour-baked food which have little change, dissolve in the mouth even after reheating by a microwave oven or the like, and have good thickness.

[0008]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems. As a result, when gelatin is used in combination with wheat flour baked food containing wheat flour as a main raw material, the texture (throat, The present inventors have found that the meltability in the mouth and shape retention are improved, and as a result of further intensive studies, the present invention has been completed.

That is, the present invention relates to a mix for baked flour food and a baked flour food having the following constitutions.

(1) A flour-baked food mix containing flour and gelatin as essential components. (2) The mix for baked wheat flour according to the above (1), which comprises calcium and / or heated powder. (3) The flour-baked food mix according to (1) or (2) above, wherein the amount of gelatin is 0.05 to 10 parts by weight per 100 parts by weight of flour. (4) A baked flour food produced from the mix for baked flour food described in the above items 1, 2, and 3.

The present invention has been made based on the discovery of the following new fact. "In a wheat flour baked food containing wheat flour as the main ingredient, the use of gelatin in combination improves the texture (throat / melting in the mouth) and shape retention."

The present invention is characterized by adding gelatin to a wheat flour baked food containing wheat flour as a main raw material. It not only improves the dissolution and dissolution of the mouth, but also has an excellent effect of improving the shape retention. In addition, such an effect can be achieved by cooling (freezing)
It is retained even after a lapse of time or after a lapse of time, and has a specific effect that the quality does not deteriorate.

Further, when calcium, heated powder, or the like is added, the shape retention is further improved, and the shape retention becomes excellent over time.

As described above, conventionally, in a flour-baked food mix composed of wheat flour, a sufficient amount of starch cannot be obtained if starch is used as it is. are doing.

However, in the present invention, when gelatin is used in combination, the characteristics of the flour are sufficiently exhibited while maintaining the flavor of the flour sufficiently without using a modified starch, and the interaction between the gelatin and the flour is reduced by the conventional technology. An unexpectedly good effect was obtained.

[0016] In the case of a wheat flour baked food, deterioration in texture and the like with the lapse of time and the elapse of time after baking become particularly problematic.
When baked flour foods are cooled after production, starch in the foods has the property of aging, so after cooling (frozen) or after a lapse of time, it is naturally expected that the texture will deteriorate. That the effect was maintained was a completely unexpected result.

In any case, the present invention has unexpectedly excellent effects due to the discovery of new useful properties of gelatin. Therefore, the selection of the constitution of the present invention has a special significance. You will see that there is.

Hereinafter, the present invention will be described in more detail.

The mix for baked flour food of the present invention and the baked flour food prepared from the mix comprise (1) flour and (2) gelatin as essential components, and (3) calcium and / or ( 4) Heated powder is also added. Hereinafter, these components (1) to (4),
(5) Additives and ingredients, (6) Manufacturing method of baked flour food, etc. will be described.

(1) Flour The present flour is the main component of the mix for baked flour food and the baked flour food obtained from the mix.
As the flour, any flour can be used without any particular limitation. For example, any flour such as strong flour, semi-strong flour, medium flour, soft flour and durum flour can be used.

(2) Gelatin The gelatin of the present invention contributes to the improvement of the texture (throat and dissolution in the mouth) and the shape retention of the baked flour food of the present invention, and forms the basis of the present invention.

What is removed as unnecessary parts when processing meat or skin is skin, bone, cartilage, tendon, etc., which contain a large amount of collagen which is a kind of protein. Gelatin is obtained by hot water extraction and coagulation. Usually, commercially available products can be used.

The gelatin may be in the form of powder, granules, or plate, and any of them can be used. Powder gelatin is preferred from the viewpoint of simplicity. However, gelatin may be used by dispersing and swelling it by adding it to water using gelatin.

The amount of gelatin is 0.05 to 10 parts by weight, preferably 0.1 to 5 parts by weight, per 100 parts by weight of flour.
Parts by weight are sufficient.

The wheat flour baked food of the present invention, particularly the takoyaki, contains gelatin, so that melting in the mouth and thickening become remarkable.

(3) Calcium The present calcium contributes to securing shape retention and improving its sustainability. The calcium can be used without any particular limitation, and examples thereof include calcined or uncalcined calcium such as shell powder, bone powder, coral powder, nacre powder and eggshell powder. The amount of calcium to be added is usually 0.1 to 5% by weight in the mix.

(4) Heated Powder Like the above-mentioned calcium, the heated powder contributes to securing shape retention and improving its sustainability. Of course, the heated powder can be used in combination with the above calcium.

The heating powder is obtained by heating, drying and roasting cereal flour (flour, rice flour, corn flour, etc.).
In the present invention, the type is not particularly limited. Heated flour made from wheat flour is suitable in that it can make use of the flavor unique to flour.

The heated powder can be easily obtained by subjecting flour to heat treatment, drying and roasting by a known method. For example, wheat flour with low moisture content (usually,
25% or less) at 100 to 150 ° C. for 30 to 60 minutes,
It can be obtained by drying treatment or the like. Usually, the amount of the heated powder added is preferably 5 to 30% by weight in the mix.

(5) Additives and Ingredients The flour-baked food mix of the present invention contains
Additives and ingredients can be used as needed.

As additives, starch, sugars (sugar, glucose), seasonings, swelling agents, salt, water, protein materials (egg yolk,
Egg white, milk protein, soy protein, wheat gluten, etc.), polysaccharides (guar gum, xanthan gum, carrageenan, celluloses, etc.), fats and oils (tallow, lard, soybean oil, palm oil, etc.)
Rapeseed oil, cocoa oil, emulsified powdered fat and the like, and emulsifiers (sucrose fatty acid ester, glycerin fatty acid ester, lecithin, etc.).

As described above, according to the prior art, in the case of baked foods of wheat flour, the use of starch which has not been subjected to a chemical treatment as an additive does not provide a product of sufficient quality. When used in combination with starch, starches other than chemically modified starches can take advantage of the texture (throat and dissolution in the mouth) and the unique flavor of wheat flour, so that even better quality can be obtained.

The starch can be used without any particular limitation. For example, any starch such as wheat starch, constarch, potato starch, sweet potato starch, tapioca starch and the like can be used.

The amount of starch may be 1 to 20 parts by weight, preferably 3 to 15 parts by weight, based on 100 parts by weight of flour. In addition, modified starch can be used as an additive, but in that case, a small amount is used as long as the flavor is not affected.

Examples of ingredients include vegetables such as cabbage, leek, Chinese cabbage, carrots and ginger; fish and shellfish such as octopus and squid; and processed foods such as meat, surimi and fried balls.

The time of addition of the present additives and ingredients is not particularly limited, and they can be added at the time of preparation of the mix for baked flour food, after preparation, or at the time of manufacture of baked flour food.

(6) Production Method As a method for producing a wheat flour baked food using the wheat flour baked food mix of the present invention, a conventional method can be employed as it is. For example, an example of takoyaki is as follows.

To the takoyaki mix of the present invention, an appropriate amount of liquid such as water or egg solution is added to prepare a fluid dough. Ingredients such as cabbage, other vegetables and seafood such as octopus are added and poured into the hollow of the takoyaki machine and baked, so that the texture (throat / melting in the mouth) can be found in factories, canteens, shops and homes. ) And high quality takoyaki with good shape retention and the unique flavor of flour can be made very easily in a short time.

[0039]

DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described in more detail with reference to Examples and Comparative Examples, but the present invention is not limited to these.

1. Takoyaki production

Examples 1 to 5 and Comparative Examples 1 and 2 Wheat flour was used as a main material, and starch, sugar, salt, seasonings, swelling agents,
The powdered gelatin, calcium, and heated powder were mixed to prepare seven types of takoyaki mixes shown in Table 1 below.

To 100 parts by weight of each of the seven types of mix, 10 parts by weight of egg solution and 330 parts by weight of water were added and mixed.
Get a batter. Then, this batter was heated to around 200 ° C and oil was applied, and it was filled up to about half of the hollow of the takoyaki machine, and immediately, the octopus, green onion, red ginger,
Ingredients for fried balls were added. Further, a batter was put into the entire depression of the takoyaki machine and heated while being inverted for about 10 minutes to produce a takoyaki.

[0042]

[Table 1] * 1: Wheat starch (manufactured by Showa Sangyo Co., Ltd.) * 2: Phosphate cross-linked acetylated waxy starch (manufactured by National Starch) * 3: Eggshell calcium (manufactured by Kewpie Co., Ltd.) * 4: Heated flour (Showa Sangyo (Japan) Co., Ltd.)

2. Sensory evaluation (1) Immediately after production and after freezing Takoyaki produced by the above method, immediately after production,
After freezing at −18 ° C. for 24 hours, and those reheated by a microwave oven, a sensory test was performed by 10 panelists on the texture (throat / melting in the mouth), shape retention, and flavor unique to flour. The results of the sensory test are summarized in Table 2 below.

[0044]

[Table 2]

(Criteria for sensory test) ：: extremely good ：: good △: normal ×: bad

(2) After standing at room temperature After leaving the takoyaki produced by the method of 1) at room temperature for 1 hour, regarding the texture (throat / melting in the mouth), the shape retention and the flavor peculiar to flour as described in 2. above. The same sensory evaluation as (1) was performed. For each of the evaluation items, the same results as in the evaluation immediately after baking were obtained, and the texture (throat / melting in the mouth), the shape retention, and the flavor peculiar to flour were extremely small (change resistance over time).
It was confirmed that the effect could be maintained.

3. From the above test results, it can be concluded that gelatin of the present invention has an effect on texture (throat and dissolution in the mouth) and shape retention, and that calcium and heated powder have a further effect on shape retention. I understand. In addition, it can be seen that the flavor unique to flour is utilized as a whole, and that these effects are resistant to aging over freezing or standing at room temperature.

[0048]

According to the present invention, baked flour foods, especially takoyaki, which are soft, have good mouth melting, have a thick texture and are excellent in shape retention, can be produced with little change over time after baking. Further, a method for producing a flour-baked food product, particularly a takoyaki product, in which the mouth melts even after reheating by a microwave oven or the like and the thickness becomes good, has become possible.

In the case of baked foods of wheat flour, if starch is used as an additive as it is, a product of sufficient quality cannot be obtained. However, when used in combination with the gelatin of the present invention, the properties of starch are directly exhibited. Can be used,
In addition, the flavor unique to flour is utilized, and a more excellent quality is obtained.

Claims (4)

[Claims] 1. A flour-baked food mix comprising wheat flour and gelatin as essential components. 2. The mixed flour-baked food product according to claim 1, further comprising calcium and / or heated powder. 3. The composition according to claim 1, wherein the amount of gelatin is 0.05 to 10 parts by weight per 100 parts by weight of flour.
The mix for baked flour food according to the above. 4. A flour-baked food produced from the flour-baked food mix of claim 1, 2, or 3.