JP2001120162A - Flour for vegetable pancake and mix for vegetable pancake - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a vegetable pancake flour which can give vegetable pancakes having 'soft' and 'puffy' textures, and to provide a mixture for the vegetable pancakes. SOLUTION: This flour vegetable pancakes comprises thermally treated wheat flour, and the mixture for vegetable pancakes contains the thermally treated wheat flour.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to okonomiyaki flour and okonomiyaki mix.

[0002]

2. Description of the Related Art In recent years, with the diversification of dietary habits, okonomiyaki mixes in which seasonings, swelling agents, and various ingredients have been added to or added to flour such as flour or the like have already been put on the market. The demand for these mixes tends to increase because okonomiyaki can be easily manufactured by simply preparing a fluid dough by adding a liquid such as water and baking it.

[0003] Wheat flour is classified into strong flour, medium flour, light flour and the like according to its protein content, and the texture and taste of okonomiyaki also differ depending on the type of flour used. By the way, when flour flour is used, it generally melts well in the mouth and it becomes okonomiyaki with a light texture, but it lacks fluffy feeling, and when using flour flour, it is generally mochi mochi Although the okonomiyaki has a crisp texture, it becomes slightly heavy and dissolves in the mouth poorly. In the case of using a strong powder, the elasticity is too strong to give a mouthfeel like rice cake and dumpling.

[0004] On the other hand, with changes in consumer preferences, okonomiyaki with a "soft" and "fluffy" texture has recently become more popular. However, as described above, when conventional flour is used, it is actually difficult to create a “soft” and “fluffy” texture.

[0005]

DISCLOSURE OF THE INVENTION The present invention has been made in view of the above-mentioned conventional situation, and has been described as "soft".
It is an object of the present invention to provide an okonomiyaki powder and an okonomiyaki mix capable of obtaining okonomiyaki having a "soft" texture.

[0006] The inventor of the present invention has conducted various studies to achieve the object, and as a result, using heat-treated flour,
The present inventors have found that a "soft" and "fluffy" texture can be created, and have completed the present invention.

[0007]

That is, the present invention has achieved the above-mentioned object by okonomiyaki flour made of heat-treated flour.

Further, the present invention has achieved the above object by an okonomiyaki mix containing heat-treated flour.

[0009]

BEST MODE FOR CARRYING OUT THE INVENTION The heat-treated flour used in the present invention is
It is preferable that the starch contained in the flour is not substantially gelatinized, and the gluten vitality thereof is adjusted to a value of 70 to 95 when the gluten vitality of the untreated flour is set to 100, and the heat treatment is adjusted to be 70 to 95. In addition, it is particularly preferable that the gluten swelling degree of the untreated flour is 105 to 160 when the gluten swelling degree of untreated flour is 100. The gluten vitality and the degree of swelling of gluten can be determined by the measuring methods described in JP-A-9-191847.

The method of producing the heat-treated wheat flour is not particularly limited, and includes, for example, a method of directly or indirectly heating from the outside, a method of heating with hot air, a method of immersion in hot water, and a method of heating with electromagnetic waves. A method of performing wet heat treatment with a closed stirrer in a pressurized state into which saturated steam is introduced, a method of leaving wheat flour under high temperature and high pressure, and the like. A particularly preferred method is to add 5 to 20 parts by weight of water to 100 parts by weight of wheat, uniformly mix, heat-treat without heat treatment time, and then pulverize the wheat.

In the okonomiyaki mix of the present invention, the amount of the heat-treated flour is preferably 10 to 50% by weight based on the total amount of the flour used in the mix. However, if the amount of the heat-treated flour is less than this, the desired “soft” and “fluffy” texture is difficult to obtain, while if the amount is more than this, the “fluffy” texture and the appearance swell. Tends to disappear.

[0012]

The present invention will be further described with reference to the following examples.

Example 1 After adjusting the water content of wheat (Western White) to 10% or less, 5 to 20 parts by weight of water was added to 100 parts by weight of the wheat, and the mixture was uniformly mixed. After the heat treatment, pulverization was performed to obtain a modified flour for okonomiyaki. The starch of this heat-treated wheat flour is not substantially pregelatinized, its gluten vitality is 85 when the gluten vitality of the untreated wheat flour is 100, and its gluten swelling degree is that of the untreated wheat flour. 1 when swelling degree is 100
30.

Example 2 An okonomiyaki mix was prepared according to the formulation shown in Table 1 below.

[0015]

[Table 1]

[0016] To 50 parts by weight of the above mix for okonomiyaki,
After adding 25 parts by weight of egg and 60 parts by weight of water and uniformly stirring, the mixture was baked together with ingredients (cabbage) at a temperature of 180 ° C. to obtain okonomiyaki. The texture of the resulting okonomiyaki was "soft" and "fluffy".

Test Example An okonomiyaki was obtained in the same manner as in Example 2 except that the mixing amounts of the flour and the heat-treated flour were changed as shown in Table 2 to prepare a mix for okonomiyaki. 5 obtained okonomiyaki
Samples were tasted by a panel of names, and the texture was evaluated according to the evaluation criteria shown in Table 3. Table 2 shows the average value of the results.

[0018]

[Table 2]

[0019]

[Table 3]

[0020]

According to the present invention, okonomiyaki with a "soft" and "fluffy" texture can be manufactured.

Claims (3)

[Claims] 1. An okonomiyaki flour comprising a heat-treated flour. 2. An okonomiyaki mix comprising heat-treated wheat flour. 3. The heat-treated flour comprises 10% of the total amount of flour used.
3 to 50% by weight.
The mix for okonomiyaki described.