CN116940249A

CN116940249A - Method for producing mixed pancake or octopus-fired mixture, and mixed pancake or octopus-fired mixture

Info

Publication number: CN116940249A
Application number: CN202280014330.9A
Authority: CN
Inventors: 福田真人; 吉田匡; 木本匡昭
Original assignee: Riqing Fuzi Co ltd; Nisshin Seifun Group Inc
Current assignee: Riqing Fuzi Co ltd; Nisshin Seifun Group Inc
Priority date: 2021-03-26
Filing date: 2022-03-24
Publication date: 2023-10-24
Also published as: JPWO2022202969A1; WO2022202969A1

Abstract

A method for producing a mixture for preparing a tortilla or octopus, which comprises heating wheat bran derived from white wheat. The heat treatment is preferably a wet heat treatment. The white wheat is also preferably at least one variety of wheat selected from the group consisting of Australian standard white and high quality durum wheat. The wheat bran derived from the heat-treated white wheat is preferably contained in an amount of 10 to 50 parts by mass per 100 parts by mass of the mixture.

Description

Method for producing mixed pancake or octopus-fired mixture, and mixed pancake or octopus-fired mixture

Technical Field

The present application relates to a method for producing a mixed pancake or octopus-shaped mixture, and a mixed pancake or octopus-shaped mixture.

Background

In recent years, there has been an increasing demand for wheat bran rich in nutrients such as dietary fibers, vitamins, minerals, and the like due to an increase in health consciousness. For example, there are documents in which a miscellaneous-like pancake or octopus is baked as an application of whole grain flour having wheat bran or wheat husk (patent documents 1 to 4).

Wheat bran is classified into wheat bran from white wheat and wheat bran from red wheat according to the color of the husk. Since the throughput of wheat bran has been derived from red wheat in many cases, wheat bran used as food has been derived from red wheat in the past. On the other hand, wheat bran derived from white wheat has been proposed for use in foods in recent years (for example, patent document 5).

Prior art literature

Patent literature

Patent document 1: japanese patent laid-open No. 62-198620

Patent document 2: U.S. patent application publication No. 2009/0202674 specification

Patent document 3: japanese patent application laid-open No. 2013-192518

Patent document 4: japanese patent application laid-open No. 2018-174808

Patent document 5: japanese patent laid-open publication No. 2017-012099

Disclosure of Invention

However, the present inventors have found that when the conventional wheat bran is contained in a mix for preparing a tortilla or octopus, the wheat bran is not only unique in taste and astringency, but also easily becomes a sticky texture and is easily shaped. In contrast, patent documents 1 to 5 do not recognize the above problem.

The present application provides a mixed material for preparing a mixed pancake or octopus-shaped mixture containing wheat bran, having suppressed astringency, suppressed sticky taste, and shape retention.

The present inventors have intensively studied and found that by using wheat bran derived from heat-treated white wheat as wheat bran, astringency can be suppressed, sticky taste can be suppressed, and shape retention can be improved.

The present application is based on the above-described findings, and provides a method for producing a mixture for preparing a tortilla or octopus, wherein the mixture contains wheat bran derived from heat-treated white wheat.

The present application also provides a method for producing a tortilla or octopus, wherein a raw material flour containing wheat bran derived from heat-treated white wheat is used as the raw material flour.

The present application also provides a mixed-type pancake or octopus-cooking mixture containing wheat bran derived from white wheat.

Detailed Description

The present application will be described below based on preferred embodiments of the present application. The mixed vegetable pancake or the octopus mixture for baking is powder.

In the present application, wheat bran is used as a component contained in the mix for preparing the miscellaneous pancakes or octopus. As the wheat bran, a remainder of the wheat kernels from which endosperm is removed, a portion of the wheat kernels from which germ is further removed, and the like, which are produced in a general process of producing wheat flour, can be used. In the present application, the method for producing wheat bran, the composition, the type of wheat used as a supply source of wheat bran, and the like are not particularly limited. The wheat bran production process typically comprises the following steps: and (3) adding water to the selected wheat grains, tempering, pulverizing, classifying the pulverized product with a sieve, a purifier, etc., and removing endosperm and germ. The method of milling the wheat grains is not particularly limited, and examples thereof include a roll milling method and an impact milling method, and a combination of a plurality of milling methods is also possible. The pulverizer used in the impact pulverizing method is not particularly limited as long as it is a pulverizer that pulverizes by mechanical impact between an impact plate and a rotating rotor, and examples thereof include a turbo mill, a blade mill, and the like, and a turbo mill is particularly preferred.

Wheat is broadly classified into red wheat and white wheat according to the color observed when the wheat grain is visually recognized. Red wheat is a wheat whose husk contains a red pigment, and is observed to be red, reddish brown or brown when the wheat grain is visually recognized. On the other hand, white wheat is a wheat whose husk portion is substantially free of red pigment, and is observed to be white or yellowish when the wheat grain is visually recognized. In the present application, as wheat bran, wheat bran derived from white wheat (hereinafter also referred to as "Bai Xiao wheat bran") is used.

The present inventors have found that, in a conventional mix for a hybrid pancake or octopus-containing wheat bran, the hybrid pancake or octopus-containing wheat bran tends to have a sticky texture (thus making it difficult to obtain a soft texture), and that the dough shape of the hybrid pancake tends to be broken when the hybrid pancake is baked and turned over, and the shape retention such as the octopus-containing wheat bran tends to be easily degraded. When wheat bran is contained in the mix for preparing the miscellaneous pancakes or octopus, the wheat bran is generally used as a partial substitute for the cereal flour. Since wheat bran contains insoluble dietary fiber as a main component, the water absorption of the mixture is increased by the wheat bran. Therefore, it is considered that the dough shape is easily broken, deformed, and the heat-resistant dough is deteriorated and the dough is easily sticky when baked. In the present application, the reason why the taste of the tortilla or octopus is improved by using wheat bran derived from heat-treated white wheat is not clear, but it can be explained as follows: since the water absorbability and the fibrous properties of the wheat bran are different from those of the wheat bran derived from red wheat, shape retention and taste improvement effects are easily obtained, and the characteristics of the wheat bran can be more effectively improved by heat treatment. In the case of the octopus-fired mixture of the present application, deformation is less likely to occur, and releasability is also improved. Furthermore, the present inventors have found that the tortilla or octopus using the heat-treated wheat bran has less astringency than the case of using the wheat bran derived from the heat-treated red wheat.

Specific examples of the white wheat used in the present application include standard white in australia (Australian Standard White, ASW, produced in australia), and ASW in the present specification means standard white noodle mix in australia (written in english as Australian Standard White Noodle blend, also written as ASWN blend or ASWNB)); prime Hard (Prime Hard, PH, high quality durum wheat, produced in Australia); soft White (SW, produced in the united states); western White (WW, U.S. product); durum wheat (produced in countries around the world), and the like. These white wheat can be appropriately selected, for example, according to genetic characteristics.

Common wheat is classified into three types, hard wheat, soft wheat and intermediate wheat having intermediate hardness between hard and soft, according to the hardness of wheat grains. Among these, from the viewpoint of further improving the flavor, taste and shape retention of the tortilla and octopus obtained by blending the mixture, white wheat classified as hard wheat or intermediate wheat is preferably used, and white wheat classified as intermediate wheat is more preferably used.

Examples of the above-mentioned white wheat and ordinary wheat include PH and the like as hard wheat, ASW and the like as intermediate wheat, and WW and the like as soft wheat.

For the above reasons, among the wheat middlings used for the miscellaneous pancakes or octopus-for-cooking mixture, at least one of ASW and PH is more preferably used, and ASW is more preferably used. By using the Bai Xiao wheat bran as a raw material for a mixed pancake or octopus-boiling mixture, not only a sticky taste can be suppressed, but also a soft taste can be easily obtained, shape retention can be improved, and suppression of astringency can be more effectively achieved. In addition, it is also preferable from the viewpoint of exhibiting good flavor like grains and promoting health.

The Bai Xiao wheat bran is preferably white wheat bran subjected to heat treatment such as dry heat treatment and wet heat treatment, and more preferably white wheat bran subjected to wet heat treatment. By performing the heat treatment, not only the tortilla and octopus having higher shape retention but also a soft texture can be easily obtained. Further, since the wheat bran can be finely pulverized by the heat treatment, the wheat bran having a small particle diameter can be obtained with high productivity. Further, the heat treatment is particularly advantageous in that the activity of various enzymes such as amylase and protease can be reduced or deactivated, and thus the workability and the texture of the dough can be further improved.

The determination of whether or not the wheat bran has been subjected to the heat treatment may be performed by, for example, measurement of the enzyme activity or measurement of the gluten activity. Specifically, the enzyme activity of the heated wheat bran is, for example, less than that of the unheated wheat bran or less than the detection limit, and thus can be distinguished from each other in this regard.

In the present application, the heat treatment of wheat bran may be wet heat treatment or dry heat treatment.

The wet heat treatment is a treatment for heating a treatment object (wheat bran) while maintaining moisture in the treatment object or by supplying moisture from the outside. In the wet heat treatment, water, saturated steam, superheated steam, or other moisture may be supplied for use. The heating method in the wet heat treatment is not particularly limited, and examples thereof include a method of directly bringing a heat medium such as hot air into contact with the treatment object after adding moisture to the treatment object in a closed environment, a method of bringing high-temperature steam into contact with the treatment object and heating the treatment object by using latent heat of condensation, and a method of heating the treatment object in a high-humidity atmosphere.

The dry heat treatment is a treatment of heating a treatment object (wheat bran) without adding moisture, and is a heating treatment performed while actively evaporating the moisture in the treatment object. The dry heat treatment can be performed by, for example, heating in an oven, heating in a kiln, heating using a thermostatic bath, heating by blowing hot air, placing in a high-temperature low-humidity environment, or the like. In addition, the wheat bran subjected to such treatment as adding water is dried by blowing hot air, and the heat of evaporation of the water is not sufficiently applied to the treatment object, so that the treatment is not included in the dry heat treatment.

Specific examples of the heat treatment of wheat bran include: 1) The wheat bran to be treated is subjected to a wet heat treatment to a product temperature of 80 ℃ or higher (hereinafter also referred to as "wet heat treatment α"), and the wheat bran to be treated is subjected to a dry heat treatment to a product temperature of 80 ℃ or higher (hereinafter also referred to as "dry heat treatment β").

As an example of the wet heat treatment α, the wheat bran as the treatment target preferably has a product temperature of 80 to 110 ℃, more preferably 85 to 98 ℃, and the treatment time (the time for maintaining the product temperature) is preferably 1 to 60 seconds, more preferably 3 to 60 seconds

The wet heat treatment α can be performed, for example, as follows: wheat bran and saturated steam as the object to be treated are introduced into a powder heating apparatus described in japanese patent No. 2784505 to reach the above temperature and time. The powder heating device comprises: a cylindrical pressure vessel having a saturated steam inlet and accommodating an object to be treated; and a stirring mechanism having a plurality of rod-like blades having a size close to the inner diameter of the cylinder on the rotation shaft so as to stir the powder and particle put in from the input port arranged at one end of the container and convey the powder and particle to the discharge port arranged at the other end of the container.

As for the dry heat treatment β, the following method can be exemplified: the wheat bran to be treated is preferably treated at a product temperature of 80 to 200 ℃, more preferably 110 to 180 ℃, still more preferably 115 to 150 ℃, for a treatment time (a time for maintaining the product temperature) of preferably 1 to 120 minutes, more preferably 3 to 120 minutes, still more preferably 5 to 90 minutes. In the dry heat treatment, for example, wheat bran may be introduced into a device having the same structure as the heat treatment stirring device described in japanese unexamined patent publication No. 2004-9022, and the temperature and time may be reached. The heat treatment stirring device comprises: a cylindrical container for accommodating an object to be processed, a rotary shaft having a hollow structure provided in the container, a hollow pipe screw thread formed to communicate with the rotary shaft, and a steam supply source for supplying steam into the rotary shaft and the pipe screw thread, and is configured as follows: the heat transfer generated by supplying steam into the rotation shaft and the pipe screw can be propagated to the object to be treated through the rotation shaft and the pipe screw, and the dry heat treatment can be performed.

In the present application, the heat-treated wheat bran obtained by removing endosperm is used, and there are advantages that starch and protein in endosperm are less likely to be affected by heat treatment and taste and shape retention are improved, as compared with the case of heat-treated wheat bran obtained by using whole wheat flour.

The wheat bran is preferably used in such a manner that the average particle diameter is preferably 200 μm or less, more preferably 150 μm or less, still more preferably 120 μm or less, and still more preferably 100 μm or less, because the obtained miscellaneous pancakes and octopus-like roast have smooth and good taste when the miscellaneous pancakes and octopus-like roast are produced using the wheat bran. More preferably, the average particle diameter of the wheat bran is 10 to 200. Mu.m, still more preferably 20 to 150. Mu.m, still more preferably 30 to 120. Mu.m, still more preferably 50 to 100. Mu.m. The average particle diameter in the present application means a volume cumulative particle diameter D50 of 50% by volume of a cumulative volume in dry measurement using a laser diffraction scattering particle size distribution measuring apparatus (for example, "microtrac particle size distribution measuring apparatus 9200FRA", manufactured by diurnal corporation). The wheat bran having the above-mentioned average particle diameter can be easily obtained by classification by a sieve, an air classifier, or the like, for example.

In the case of classifying wheat bran using a sieve, it is preferable to use a mesh of 150 to 200. Mu.m, more preferably 150 to 180. Mu.m, still more preferably 150. Mu.m, as the mesh of the sieve, and collect the components passing through the sieve.

In the case of classifying wheat bran using an air classifier, a classifier capable of separating components having a particle diameter of 150 to 200 μm with high accuracy is used to collect components having an average particle diameter of preferably 200 μm or less, more preferably 150 μm or less. From the viewpoint of space saving, it is preferable to use an impact mill incorporating an air classifier for pulverization and classification. As an impact mill incorporating an air classifier, for example, an ACM Pulverizer (trade name) manufactured by Hosokawa Micron corporation may be mentioned.

The content of the heat-treated wheat bran in the mixture is preferably 10 to 50 parts by mass relative to 100 parts by mass of the total amount of the mixture. When 10 parts by mass or more of the heat-treated wheat bran is used in 100 parts by mass of the mixture, the characteristics of the wheat bran in terms of taste and flavor can be easily exhibited as compared with the case of using ordinary wheat bran, and thus a mixed pancake and octopus-shaped dough with suitable quality can be processed, which is preferable. In addition, wheat bran is preferable in that the nutrients of wheat bran including insoluble dietary fibers can be ensured in a sufficient amount. Further, the secondary processability and the taste after cooking can be made sufficient by setting the amount of the heat-treated wheat bran to 50 parts by mass or less in 100 parts by mass of the mixture. From these viewpoints, the amount of the heat-treated wheat bran is more preferably 15 to 40 parts by mass, and still more preferably 15 to 35 parts by mass, in 100 parts by mass of the mixture.

The mixture of the present application contains wheat bran derived from heat-treated white wheat and other cereal flour. The cereal flour comprises more than 1 selected from cereal flour and starch.

Examples of the cereal flour other than wheat bran derived from heat-treated white wheat include wheat flour (strong flour, medium flour, thin flour, durum flour), rice flour, rye flour, corn flour, barley flour, buckwheat flour, bean flour, pearl barley flour, millet flour, and heat-treated products thereof, and the like, and 1 kind of these may be used alone or 2 or more kinds may be used in combination. Among them, wheat flour is preferable, thin flour or medium flour is more preferable, and thin flour is further preferable.

In the mixture of the present application, the content of the cereal flour other than the heat-treated wheat bran is preferably 10 to 85 parts by mass, more preferably 20 to 80 parts by mass, and even more preferably 20 to 75 parts by mass, based on 100 parts by mass of the mixture.

Examples of starches include raw starches such as tapioca starch, potato starch, corn starch, waxy corn starch, wheat starch, and rice starch, and processed starches obtained by processing (for example, crosslinking, phosphorylation, acetylation, etherification, oxidation, and α -ization) these raw starches. The starch may be used either of those enumerated above or in combination of any two or more. The starch content in the mixture of the present application is preferably 3 to 60 parts by mass, more preferably 5 to 50 parts by mass, based on 100 parts by mass of the mixture. The term "starch" as used herein refers to "pure starch" isolated from plants such as wheat, and is distinguished from starch originally present in cereal flour, unless otherwise specified.

In the mixture of the present application, the proportion of the cereal flour including the heat-treated wheat bran and other cereal flour is preferably 50% by mass or more, more preferably 60% by mass or more, still more preferably 70% by mass or more, and most preferably 75% by mass or more.

The mix of the application preferably contains gluten. By blending gluten, the viscosity of the dough increases, and secondary processability (shape retention, mold release, etc.) improves. In particular, the wheat bran is useful in a proportion (20 mass% or more in the mixture) of a large amount of wheat bran. The amount of gluten is preferably 1 to 15 parts by mass, more preferably 3 to 12 parts by mass, based on 100 parts by mass of the mixture. Wheat-derived gluten may be preferably used.

The mixture according to the application may also contain thickeners. By blending the thickener, the viscosity of the dough increases, and secondary processability (shape retention, mold release, etc.) improves. In particular, the wheat bran is useful in a proportion (30 mass% or more) of wheat bran. Examples of the thickener used in the present application include gums such as xanthan gum and guar gum, glucomannan, alginic acid and pectin, and one or two or more of these may be used alone or in combination. Among these thickeners, gums, glucoglycans, alginic acids, pectins are preferred. The content of the thickener in the mixture of the present application is preferably 0.1 to 5 mass%, more preferably 0.2 to 3 mass%, relative to the total mass of the mixture.

The mixture of the present application may suitably contain other materials (other than the heat-treated wheat bran, other cereal flour, gluten and thickener) that can be used for producing a miscellaneous pancakes or octopus. Examples of the other materials include sugar, sweet potato powder, protein (excluding gluten), egg powder (whole egg powder, yolk powder, and albumen powder), salt, minced fish, various ingredients, powdered kelp, soup stock, spices, extract soup, dried vegetables, dried fish and shellfish, and the like. The total content of the other materials in the mixture of the present application is preferably 40 mass% or less, more preferably 20 mass% or less, and still more preferably 10 mass% or less based on the total mass of the mixture.

Next, a method for producing the tortilla or octopus of the present application will be described. The method for producing a tortilla or octopus of the present application is characterized in that a raw material powder containing heat-treated wheat bran is used as the raw material powder. The above description of the mixture of the present application can be appropriately used as a description of the raw material powder.

In general, a miscellaneous-like pancake is a food produced by adding a favorite food material such as cabbage, shrimp, octopus, squid, pork, etc. to a dough made of cereal flour, egg, soup stock, etc., and baking the dough with a baking device having a relatively flat baking surface such as an iron plate or a pan.

In addition, octopus baking generally refers to a food product in which food materials contain octopus and the like, and a liquid dough containing cereal flour is put into a mold to be baked, and the food product has a unique spherical appearance. Octopus is cooked with an octopus burner having a spherical depression.

In general, in the case of producing a miscellaneous pancakes and octopus, the above-mentioned mixture (raw material powder) is mixed with a liquid material (for example, water, egg liquid (egg yolk liquid, egg white liquid, whole egg liquid, etc.), seasoning liquid (soup, seasoning, sauce, etc.), food material (meat, fish and shellfish, vegetables, tempura pieces, pickled ginger, etc.) to prepare a dough.

In the case of a dough for a miscellaneous pancakes, the amount of the mixture is preferably 5 to 25 mass%, more preferably 5 to 20 mass%, relative to the total mass of the dough. The liquid content in the dough for the miscellaneous pancakes is preferably 10 to 40% by mass, more preferably 20 to 40% by mass, relative to the total mass of the dough. The amount of the food material is preferably 40 to 80 mass%, more preferably 40 to 70 mass%, based on the total mass of the dough. In the case of the octopus dough, the amount of the mixture is preferably 10 to 30% by mass, more preferably 10 to 25% by mass, relative to the total mass of the dough. The content of the liquid in the octopus-boiling dough is preferably 50 to 90% by mass, more preferably 60 to 80% by mass, based on the total mass of the dough. The amount of the food material is preferably 25 mass% or less, more preferably 20 mass% or less, relative to the total mass of the octopus dough. In addition, these are preferable mass ranges in the case where the food material quality is included in the dough mass.

The obtained dough is baked by conventional method to obtain miscellaneous pancake and octopus.

The miscellaneous pancake and octopus provided by the application can be eaten immediately after cooking, can be eaten after being properly cooled, and can be eaten after being frozen or stored in a freezing way and thawed or reheated by a heating cooker such as a microwave oven. In addition, in the case of thawing or reheating the frozen miscellaneous pancakes for eating, the miscellaneous pancakes may be refrigerated before thawing or reheating. Specifically, for example, the frozen and preserved miscellaneous pancakes may be frozen and preserved in advance from the time before the eating time (for example, the day before the eating day), and the frozen and preserved miscellaneous pancakes may be eaten after being reheated by a heating cooker such as a microwave oven during eating.

Examples

Hereinafter, the present application will be described in more detail by way of examples, but the present application is not limited to the following examples.

[ examples 1 to 10, comparative examples 1 to 4: mixed-sample pancake

The wheat of the variety described in tables 2 to 4 below was subjected to heat treatment by the following method.

Production example 1 Process for producing wheat bran subjected to damp-heat treatment

Various kinds of wheat were selected and pulverized by a roll mill, and the pulverized product was classified by a sieve having a mesh size of 200. Mu.m, and wheat bran was collected as a residue on the sieve.

Next, the collected wheat bran was impact-pulverized by a turbo mill (manufactured by tokyo mill), and then the pulverized product was subjected to a wet heat treatment at a product temperature of 90 ℃ for 5 seconds while saturated steam was introduced into the pulverized product by using a powder heating device described in patent No. 2784505. Next, the crushed material after the wet heat treatment was finely crushed by using an impact micro crusher (manufactured by ACM Pulverizer, hosokawa Micron Co., ltd.), and then, the crushed material was classified by using a sieve having a mesh size of 150 μm, and fractions having a particle size of less than 150 μm passing through the sieve were separated to obtain wheat bran after the wet heat treatment. The average grain size of the wheat bran obtained was about 90. Mu.m.

Production example 2 Process for producing wheat bran subjected to Dry Heat treatment

In the above-mentioned (production example 1: wet heat-treated wheat bran production method), instead of the wet heat treatment, a device having the same structure as the heat treatment stirring device described in Japanese patent application laid-open No. 2004-9022 was used, and the heat treatment was performed by heating for 25 minutes so that the product temperature of the dried heat-treated wheat bran reached 120 ℃. Except for the above, the same treatment as the above (preparation example 1: wet heat-treated wheat bran preparation method) was carried out to obtain a dry heat-treated wheat bran. The average grain size of the wheat bran obtained was about 90. Mu.m.

The wheat bran obtained in production example 1 or 2 was used to prepare a mixture for a miscellaneous pancakes in accordance with the proportions shown in table 1 below. Details of the ingredients other than wheat bran in table 1 are as follows.

Wheat flour: bao Lixiao wheat Flour (Flours, food products of Japanese patent)

Processing starch: acetic acid starch (Japanese food MT-01, japanese food chemical industry system)

Gluten: wheat protein (Super Glu 85H (N), manufactured by Japanese colloid)

And (3) a thickening agent: guar gum (PROCOL S-1,HABGEN GUARGUMS LIMITED)

And (3) an expanding agent: manufactured by Aikoku corporation, "Aikoku Baking Powder Z-Up")

TABLE 1

Proportion (parts by mass) of mixed material for miscellaneous dish cake

	Proportion 1	Proportion 2	Proportion 3
				Wheat flour	54	69	34
Wheat bran	20	10	40
				Processed starch	10	10	10
Gluten	5	0	5
				Seasoning material	7	7	7
Thickening agent	1	1	1
				Expanding agent	3	3	3
Totalizing	100	100	100

< preparation of miscellaneous pancakes >

100g of the mixture and 120g of water are mixed, 300g of cabbage, 2 eggs and 30g of omelet are added, and the mixture is stirred and mixed to prepare the dough for the miscellaneous pancake. The obtained dough is circularly placed on an iron plate heated to 200 ℃ for 4-6 minutes, turned over and baked for 5 minutes, and turned over and baked for 5 minutes, so that the miscellaneous vegetable pancake is manufactured.

The shape retention of the prepared miscellaneous pancakes and the softness and astringency of the obtained miscellaneous pancakes were evaluated by 10 trained panelists according to the following evaluation criteria. Average scores of 10 panelist evaluations were determined. The results of the case of using the mixture ratio 1 are shown in table 2, the results of the case of using the mixture ratio 2 are shown in table 3, and the results of the case of using the mixture ratio 3 are shown in table 4. The examples of table 2 and the comparative examples of comparative example are comparative example 1, the examples of table 3 and the comparative examples of comparative example are comparative example 3, and the examples of table 4 and the comparative examples of comparative example are comparative example 4. In the evaluation of the miscellaneous pancakes, the term "deformation" used below means deformation of the dough shape during baking and turning.

(soft feel)

5, the method comprises the following steps: the soft feel was more excellent than that of the control.

4, the following steps: the soft feel was slightly better than the control.

3, the method comprises the following steps: the softness was the same as that of the comparative example.

2, the method comprises the following steps: the softness is slightly worse than in the control.

1, the method comprises the following steps: the softness is inferior to the control.

(shape retention)

5, the method comprises the following steps: is more difficult to deform than the comparative example.

4, the following steps: is slightly harder to deform than the comparative example.

3, the method comprises the following steps: the shape retention was the same as that of the control example.

2, the method comprises the following steps: is slightly easier to deform than the comparative example.

1, the method comprises the following steps: is easier to deform than the comparative example.

(astringency of wheat bran)

5, the method comprises the following steps: wheat bran has a weaker astringency than the control.

4, the following steps: wheat bran has slightly weaker astringency than the control.

3, the method comprises the following steps: the wheat bran astringency was perceived as in the comparative example.

2, the method comprises the following steps: the astringency of wheat bran was slightly stronger than that of the control.

1, the method comprises the following steps: wheat bran has stronger astringency than that of the control.

TABLE 2

Comparative example

20 mass percent of miscellaneous vegetable pancake

Comparative example 1

Comparative example 2

Example 1

Example 2

Example 3

Example 4

Example 5

Example 6

White wheat/red wheat

Red colour

White color

Wheat variety

1cw

ww

ASW

PH

Heat treatment of

Dry heat

Damp-heat type

Dry heat

Damp-heat type

Dry heat

Damp-heat type

Dry heat

Damp-heat type

Soft feel

3.0

32

41

4.1

4.5

45

41

4.2

Shape retention

30

32

39

40

45

46

41

42

Astringency of the tea

30

34

40

42

44

45

42

43

1CW: western Red Spring1 (Canadian Co., ltd.)

WW: western White (produced in the United states)

ASW: australian Standard White (Australian product)

PH: prime Hard (Australia)

TABLE 3 Table 3

Comparative example

Mix proportion of 10 mass% of miscellaneous vegetable pancake	Comparative example 3	Example 7	Example 8
				White wheat/red wheat	Red colour	White color	White color
Wheat variety	1CW	ASW	ASW
				Heat treatment of	Dry piece	Dry heat	Damp-heat type
Soft feel	3.0	3.9	4.1
				Shape retention	3.0	3.8	4.0
Astringency of the tea	3.0	4.0	4.2

TABLE 4 Table 4

Comparative example

40 mass percent of miscellaneous-sample pancake	Comparative example 4	Example 9	Example 10
				White wheat/red wheat	Red colour	White color	White color
Wheat variety	1CW	ASW	ASW
				Heat treatment of	Dry piece	Dry heat	Damp-heat type
Soft feel	3.0	3.8	4.0
				Shape retention	3.0	4.0	4.1
Astringency of the tea	3.0	3.6	3.8

As shown in tables 2 to 4, the miscellaneous pancakes of the examples using wheat bran derived from white wheat were superior to the comparative examples using wheat bran derived from red wheat in softness and shape retention, and the astringency of the wheat bran was also reduced. In addition, the shape retention and astringency improvement of wheat bran subjected to the wet heat treatment are more excellent than those of wheat bran subjected to the dry heat treatment. Further, as shown in Table 2, ASW or PH has a high overall evaluation, and in particular, ASW has a high evaluation.

[ examples 11 to 16, comparative examples 5 to 6: octopus burning

The octopus-fired mix was prepared according to the proportions shown in table 5 below. As the components in table 5, the components used in the preparation of the mixture for the miscellaneous pancakes of examples 1 to 10 and comparative examples 1 to 4 were used.

TABLE 5

Mixture ratio (parts by mass) of octopus burning mixture

Wheat flour	56.7
		Wheat bran	20
Processed starch	10
		Gluten	5
Seasoning material	7
		Thickening agent	1
Expanding agent	0.3
		Totalizing	100

< production of octopus

400g of water was added to 100g of the obtained mixture, and the mixture was stirred and mixed to prepare an octopus dough for baking. The obtained dough was poured into an octopus burner (hole diameter: 4 cm) heated to 190 ℃, and then, octopus, tempura pieces, green onion and red ginger (total food materials: 100 g) cut into large pieces were added thereto and heated, and the dough was baked while turning over and heated as a whole, to prepare an octopus-shaped dough.

The shape retention and releasability of the octopus in production, and the softness and astringency of the resulting octopus were evaluated by 10 trained panelists according to the following evaluation criteria. The average score of 10 panelists' evaluations was determined. The results are shown in Table 6. Comparative example 5 was used as a comparative example in table 6. In the following, "deformation" means a break in the shape of the spherical mold when the dough is turned over.

(soft feel)

4, the following steps: the soft feel was slightly better than the control.

(shape retention)

(mold release Property)

5, the method comprises the following steps: the mold release property was better than that of the comparative example.

4, the following steps: the mold release property was slightly better than that of the control.

3, the method comprises the following steps: the releasability was the same as that of the comparative example.

2, the method comprises the following steps: the mold release was slightly worse than the control.

1, the method comprises the following steps: mold release was inferior to the control.

(astringency of wheat bran)

TABLE 6

Comparative example

20 mass percent of miscellaneous vegetable pancake	Comparative example 5	Comparative example 6	Example 11	Example 12	Example 13	Example 14	Example 15	Example 16
									White wheat/red wheat	Red colour	Red colour	White color	White color	White color	White color	White color	White color
Wheat variety	1cw	1Cw	ww	ww	ASW	ASW	PH	PH
									Heat treatment of	Dry heat	Damp-heat type	Dry heat	Damp-heat type	Dry heat	Damp-heat type	Dry heat	Damp-heat type
Soft feel	3.0	3.1	3.9	4.0	4.3	4.4	4.2	4.1
									Shape retention	3.0	3.3	4.1	4.1	4.2	4.5	3.9	4.0
Mold release property	3.0	3.2	4.0	4.0	4.2	4.4	4.0	4.1
									Astringency of the tea	3.0	3.3	4.1	4.2	4.3	4.5	4.0	4.1

As shown in table 6, octopus of each example using wheat bran derived from white wheat had excellent soft feel and shape retention, and the astringency of wheat bran was also reduced, and the mold release was also improved, as compared with each comparative example using wheat bran derived from red wheat.

Industrial applicability

According to the present application, there are provided a mixed material for preparing a mixed pancake or octopus-containing wheat bran which is rich in nutrients, has good shape retention, has a soft texture, and thus has a reduced sticky texture, and has a reduced astringency from wheat bran, a method for preparing the same, and a method for preparing the same.

Claims

1. A method for producing a mixture for preparing a tortilla or octopus, which comprises heating wheat bran derived from white wheat.

2. The production method according to claim 1, wherein the heat treatment is a wet heat treatment.

3. The production method according to claim 1 or 2, wherein the white wheat is at least one wheat selected from australian standard white and high quality durum wheat.

4. The method according to any one of claims 1 to 3, wherein the wheat bran derived from the heat-treated white wheat is contained in an amount of 10 to 50 parts by mass per 100 parts by mass of the mixture.

5. The process according to any one of claims 1 to 4, wherein the wheat bran from the heat-treated white wheat has an average particle diameter of 200 μm or less.

6. A method for preparing a miscellaneous pancake or octopus baked food comprises using raw material powder containing wheat bran from heat-treated white wheat.

7. A mixture for preparing a miscellaneous pancake or octopus comprises wheat bran from white wheat.

8. The miscellaneous pancakes or octopus-for-cooking as set forth in claim 7, wherein the wheat bran is a heat-treated wheat bran.