JP2000279140A - Preparation of takoyaki (grilled dumpling with bits of octopus) - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain takoyaki which contains bean curd lees whose dispersibility in takoyaki dough is enhanced, has excellent flavor, taste and texture, and does not generate wrinkles and an uneven surface, even when cooled, by using as a raw material for the takoyaki the bean curd lees ground so as to have an average particle diameter within a prescribed range. SOLUTION: This method for producing takoyaki comprises using ground bean curd lees as a raw material for the takoyaki. The ground bean curd lees are obtained by applying a rotary blade type shear force to swollen soy beans to ground the soy beans into particles having an average particle diameter of 25-100 μm and then further applying a frictional shear force to the obtained particles to obtain the ground soy bean lees having an average particle diameter of 15-40 μm. The ground bean curd lees are preferably non-dried ground bean curd lees (water content: 75-90 wt.%), and the non-dried ground bean curd lees are added in an amount of preferably 30-210 pts.wt., more preferably 60-110 pts.wt., to 100 pts.wt. of a flour raw material such as wheat flour. The takoyaki is preferably a frozen takoyaki.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

[0001] The present invention relates to a method for producing takoyaki. More specifically, the present invention relates to a method for improving the dispersibility and flavor of okara, and contributing to the improvement of workability and quality of takoyaki by such improved dispersibility.

[0002]

2. Description of the Related Art In general, takoyaki is made by dissolving flour in soup, adding whole eggs and seasonings, adjusting the dough, chopping octopus, green onion, cabbage, red ginger, temakasu, cherry shrimp and other seafood, condiments, etc. Are added, and these various materials are poured into a concave portion of a hemispherical takoyaki plate. Conventionally, handmade products are mainly used in stalls and homes. However, since the work of carving and baking the material takes time, mass production is currently performed in factories to reduce such manual work. Workability in mass production,
Various devices have been devised to improve the quality of texture, appearance, and the like. JP-A-61-274668 (production method of takoyaki) and JP-A-61-274669 (production method of dry takoyaki) use proteins (eg, isolated soy protein) as raw materials. No. 62-61566 (production method of dried takoyaki)
Japanese Patent Application Laid-Open No. 03-254655 (dried okara) discloses that okara is dried and mixed with flour. JP-A-06-86658 (Akashi-style takoyaki and premixed powder for Akashi-style takoyaki) describes the use of soybean protein powder and glucono-delta-lactone. The present inventors have conducted additional tests of these conventional techniques, and as a result of further research, it is only okara that can prevent the shrinkage (wrinkles) of the surface and the like after firing of the takoyaki and collapse such as sinking, soybean protein, It has been found that these effects are not remarkable even with dietary fiber and the like. However, traditional okara has poor dispersibility,
It is not always easy to fully exert the effects of these okara.

[0003]

When okara is used in a takoyaki made from wheat flour and baked, it does not lose its shape even when cooled, but the conventional okara has coarse particles and a flavor characteristic of soybean. In addition to having a texture, the texture and flavor of the takoyaki using it are deteriorated, and the takoyaki obtained is poor in dispersibility to takoyaki dough in industrial production. The problem that the flavor and the texture of the food were unfavorable occurred.

[0004]

Means for Solving the Problems The inventors of the present invention have conducted intensive studies to solve the above-mentioned problems, and as a result, the cross-section of okara or soybean tissue which has been ultra-finely reduced to about 5 μm has been cut smoothly. After applying a rotating blade-type shearing force to reduce the size, the present inventors have obtained knowledge that can solve such a problem by using a finer okara refined by a frictional shearing force, and have reached the present invention. That is, the present invention is a method for producing takoyaki, characterized in that in the takoyaki production step, okara whose average particle size is reduced to 5 to 40 μm is used as a takoyaki raw material. A known method can be used as means for reducing the size to 5 μm. Preferably, a rotating blade-type shearing force is applied to the swollen soybean to obtain an average particle size of 25-100.
It is appropriate to use okara which has been refined to a micron m and then subjected to frictional shearing force to refine the average particle size to 15-40 μm. Okara is undried (75-moisture)
90% by weight) is preferable because of good dispersibility in the takoyaki dough. It is preferable to use 30 to 210 parts by weight of raw okara with respect to 100 parts by weight of the raw material of the takoyaki dough. For dried okara, 3-50 per 100 parts by weight of powdered takoyaki dough
Parts by weight are preferred.

[0005]

DESCRIPTION OF THE PREFERRED EMBODIMENTS The takoyaki manufacturing process of the present invention can use a known process. Known takoyaki raw materials can also be used as the takoyaki raw material of the present invention. The details will be described later. The average particle size of commercial okara is 200-300 μm, and using such large-sized okara makes it difficult to obtain delicious taikoyaki. In general, commercial okara is used for takoyaki because the process of dehulling, decotyledon, swelling and shredding is inadequate and the particles are coarse and unpleasant taste remains. The texture and flavor of tokoyaki are often impaired. Okara used in the present invention, as described above, if the average particle size of the okara is refined to 5-40 microns m, even if it is derived from soybean or defatted soybean,
The miniaturization means is not particularly limited. Preferably, the swollen soybeans are refined to a mean particle size of 25-100 μm by applying a rotary blade type shear force to the swollen soybeans, and then refined to an average particle size of 15-40 μm by applying a frictional shear force. It is preferable to use okara. More specifically, the refined okara used in the present invention is a soybean that has been hulled and swelled by immersing soybean subjected to decotyledon treatment in water or hot water with a rotary blade-type shearing force and an average particle size of 25-100 microns. m, and then refined to an average particle size of 15-40 μm by applying a frictional shearing force, and has no creamy taste and smell, and has a creamy mouthfeel. The excellent reason for the fineness by the combination of the rotary blade type shearing force and the frictional shearing force is that the fineness by the conventional grinding method is the degree of protein denaturation that is broken as if the soybean tissue was torn. This is because of the increase in size and the tendency for an enzymatic reaction or the like to occur, which may cause unpleasant taste. When such an okara is used, not only does the takoyaki after baking cool but does not lose its shape such as shrinkage, but also a tasty takoyaki can be obtained without impairing the texture and flavor of the takoyaki. Further, in the takoyaki manufacturing process, the okara has good dispersibility in the takoyaki dough. The okara of the present invention may be used after drying, but it is not practical to use as a raw material of takoyaki as food for the general public because it costs a lot of production cost to dry okara having strong water retention ability. Okara of the present invention is preferably undried, for example, subjected to retort heat sterilization or the like, because it has a smooth texture. The moisture content of the dried karato is usually 75 to 90% by weight, which is convenient and convenient for handling. If the water content is excessively low, the dehydration step is costly and impractical. If the water content is excessively high, the transportation cost increases and the method is not practical. The above-mentioned okara is not only convenient for handling but also excellent in mutual dispersibility when mixed with the takoyaki raw material, which is preferable. According to the present invention, 30 to 210 parts by weight, more preferably 60 to 1100 parts by weight, of the okara of the present invention is suitable for 100 parts by weight of the raw material of the takoyaki dough. If dried okara is used, 3-50 parts by weight, more preferably 6-30 parts by weight, based on the raw material of the takoyaki dough is suitable. If the amount of the refined okara is less than these ranges, the viscosity of the dough decreases, and it is difficult to obtain a uniform takoyaki dough with okara and flour. On the other hand, if the amount of finer okara is larger than the range, the viscosity of the dough rises too much, the workability is poor, the shape does not become a clean sphere when firing, the texture becomes hard, the texture becomes sticky, Move away from the texture you feel. The takoyaki dough used in the present invention is prepared by dissolving the above-mentioned finely-refined okara and wheat flour in water, broth, whole eggs and the like. Add flour other than flour such as wheat, rice, corn, buckwheat, potatoes, sauces, extracts, soy sauce, sugar, salt, chemical seasonings, etc., and swelling agents such as baking soda, baking powder, etc. can do. Takoyaki ingredients used in the present invention include vegetables such as leek, cabbage and red ginger, and spices such as temashi, bonito and green seaweed. Octopus is a typical example of seafood, but squid, shrimp, chikuwa, kamaboko and other chewy ones may be used if desired. These ingredients are cut into appropriate sizes according to your preference,
One type or a combination of two or more types can be used, and a heated or unheated one can be appropriately selected as necessary. The takoyaki of the present invention can be sold as it is after firing, but can be distributed and sold in a chilled state or a frozen state. Also, the takoyaki of the present invention is distributed and sold as a frozen product,
Consumers can also use it after decompressing in a microwave oven.

[0006]

EXAMPLES The effects of the present invention will be further clarified with reference to the following examples and comparative examples. However, these are only examples, and the technical idea of the present invention is not limited to these examples. Production Example 1 Micronized okara was produced as follows. 10 parts of water was added to 1 part by weight of moulting and dehypocotyl soybeans (hereinafter referred to as “parts”). Commit roll (URSCHEL), which chops water (90 ° C) with 3 parts by rotary blade type shearing force
To obtain a ground slurry having an average particle diameter of 45 μm. The obtained slurry was then treated twice with a high-pressure homogenizer (manufactured by APV) at 200 kg / square cm to obtain a fine soybean slurry having an average particle size of 25 μm. This fine soybean slurry was centrifuged to obtain soymilk and okara.
The average particle size of the obtained okara was 25 μm.
The measurement of the particle diameter was based on the Coulter counter method. Comparative Example 1 Takoyaki was produced with the composition shown in Table 1 by the same method as in the following Examples. Here, in addition to the refined okara used in Example 1, commercially available okara (moisture 78% by weight, average particle size 200 μm) and dried okara (moisture 8% by weight, average particle size 125 μm) were used. The dough was used, and the dough was adjusted to be 14% in terms of okara solid based on 100 parts by weight of the powder raw material. The ingredients ratio and firing method were the same as in Example 1. (Table 1) ---------------------------------------------- ------ T-1 T−2 T−3 −−−−−−−−−−−−−−−−−−−−−−−−−−−−− Okonomiyaki flour 100 100 100 Whole egg 30 30 30 Refined Okara 100 Commercial Okara 64 Dried Okara 15 Water 250 295 350 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− The texture of commercially available Okara takoyaki is rough,
The dried okara takoyaki had poor flavor and was not good. The state of the dough before baking was coarse in commercial okara and poorly compatible with water in dried okara, so that it was difficult to make okara, flour and the like uniform. Example 1 A commercially available okonomiyaki premix powder (100 parts by weight), refined okara (moisture: 86% by weight, average particle size: 25 μm) was 20-25
Within a range of 0 parts by weight, 30 parts of whole egg and 250 parts of water were added, and the mixture was thoroughly stirred and mixed so as to be uniform. To 100 parts by weight of this dough, 15 parts by weight of octopus, 4 parts by weight of green onion, 2 parts by weight of Tenkasu, 1 part by weight of red ginger, and 0.7 part by weight of cherry shrimp were added as ingredients and mixed well. Takoyaki iron plate with electromagnetic cooker
The mixture was heated at 700 W), and the above-mentioned dough containing ingredients was dispensed into the recesses in an amount of 20 g each, and baked for 2 minutes on each side to produce takoyaki. Table 2
Shows the results. (Table 2) ---------------------------------------------- ------------------- Okara ratio (based on powdered raw material 100) Shape-retention property Texture Overall evaluation ----------------- −−−−−−−−−−−−−−−−−− 0 × △ × 20 △ △ △ 50 ○ ○ ○ 70 ○ ◎ ◎ 100 ○ ◎ ◎ 120 ○ ○ ○ 150 ○ ○ ○ 200 ○ ○ ○ 250 △ × △ −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− However, ◎ Very good with commercial value ○ Good with commercial value △ No commercial value × Very poor No commercial value As shown in Table 1, when 50 to 200 parts by weight of okara was used with respect to 100 parts by weight of the powder raw material, good takoyaki was obtained. Okara 70
When produced at -100 parts by weight, better takoyaki was obtained. The takoyaki was frozen at −20 ° C. and thawed in a microwave oven two days later. As a result, the same tasty takoyaki as after baking was obtained. Comparative Example 2 Takoyaki was produced in the same manner as in Example 1 with the composition shown in Table 3. Here, besides micronized okara, powdered cellulose (“Avicel RC-N81” manufactured by Asahi Kasei Corporation), pectin (“RED RIBBON 3G” manufactured by Snow Brand Foods Co., Ltd.), soybean protein (manufactured by Fuji Oil Co., Ltd.) Prolina 200 ") was used.
The ingredients ratio and firing method were the same as in Example 1. (Table 3) ---------------------------------------------- -------------------------- T-1 T-2 T-3 T-4 T-5 T-6 T-7 T-8 −−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−−− Okonomiyaki powder 100 100 100 100 100 100 100 100 Water 300 300 300 300 300 300 300 250 Minced okara 250 Soybean protein 6.5 6.5 6.5 6.5 Powdered cellulose 6.0 6.0 3.0 3.0 Pectin 6.0 6.0 3.0 3.0 −−−−−−−−−−−−−−−−−−−−−−−− −−−−−−−−−−−−− The soy protein, powdered cellulose, and pectin used do not have the shape-retaining property and the effect of preventing wrinkles formed after the takoyaki is cooled. When they did, these effects were observed.

[0007]

According to the present invention, the dispersibility of the okara in the takoyaki dough and the flavor of the takoyaki dough can be improved, and the workability of the takoyaki process can be improved by such improved dispersibility, thereby improving the quality of the takoyaki. It has become.
Further, the takoyaki obtained by the present invention does not wrinkle or have unevenness even when cooled.

Continued on the front page F term (reference) 4B020 LB27 LG07 LK15 LP08 LP19 4B036 LE04 LF14 LH26 LH37 LP05 LP17

Claims (5)

[Claims] 1. A method for producing takoyaki, characterized in that in the takoyaki production process, okara whose average particle size is reduced to 5 to 40 μm is used as a takoyaki raw material. 2. A swollen soybean is reduced to an average particle diameter of 25 to 100 μm by applying a rotary blade-type shearing force to the swollen soybean, and then reduced to an average particle diameter of 15 to 40 μm by applying a frictional shearing force. 2. The production method according to claim 1, wherein the okara is a curated okara. 3. The process according to claim 1, wherein the okara is an undried product (water content: 75-90% by weight). 4. An uncured okara is added to 100 parts by weight of a powdered raw material.
4. The method according to claim 1, wherein 0 to 210 parts by weight are used. 5. The takoyaki is a frozen product.
Manufacturing method.