JP2002125578A - Dough composition for okonomi-yaki and method for producing okonomi-yaki using the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain a dough composition for Okonomi-yaki (a Japanese-style pancake or pizza) with smooth palatability and good meltability in the mouth just after baked, and slight in the change with time in palatability, particularly slight in the deterioration in palatability even if reheated with e.g. a microwave oven after preserved in a refrigerated/frozen condition, and to provide a method for producing Okonomi-yaki using the composition. SOLUTION: This dough composition for Okonomi-yaki is obtained by incorporating a wheat flour-based dough composition for Okonomi-yaki with (1) heat- treated grain flour and/or starch with a pregelatinization degree of <=20% and (2) pregelatinized grain flour and/or pregelatinized starch with a pregelatinization degree of >=60%; wherein it is preferable that this composition contain 0.5-20 pt(s). mass of the component (1) and 0.5-15 pt(s). mass of the component (2) each based on 100 pts. mass of the wheat flour. The other objective Okonomi-yaki is obtained by adding ingredients to a batter prepared by using the above composition followed by baking.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a dough composition for okonomiyaki, which has a smooth texture and good melting in the mouth when baked, and has a light texture, and a method for producing okonomiyaki using the same.

[0002]

2. Description of the Related Art Okonomiyaki, octopus grilled, Osaka-yaki, monja-yaki (hereinafter referred to as okonomiyaki) are prepared by adding water and eggs to a dough composition containing flour as a main component and adding predetermined ingredients to the batter. It is made by firing. For example,
Okonomiyaki is obtained by baking dough prepared by adding ingredients such as cabbage, red ginger, and tempura to a batter.

[0003] Usually, okonomiyaki is best eaten immediately after baking, and becomes less smooth as time elapses after baking, resulting in poor melting in the mouth. In particular,
When the baked okonomiyaki is refrigerated or frozen and then reheated and eaten in a microwave oven, the above-mentioned deterioration occurs remarkably.

The following techniques have been disclosed to improve the deterioration of the okonomiyaki dough and the texture when reheated.

For example, Japanese Unexamined Patent Publication (Kokai) No. 6-62813 discloses a mix for octopus grilling, wherein a mixture of flour, oil and starch and starch ether is used as a main raw material.

[0006] Japanese Patent Application Laid-Open No. 9-299069 discloses that
(A) flour mainly composed of wheat flour; (b) acetylated waxy starch, cross-linked waxy starch, acetylated and cross-linked waxy starch, acetylated tapioca starch, cross-linked tapioca starch, and acetylated and cross-linked tapioca starch. A composition for okonomiyaki or octopus grilling, characterized by containing one or more starches selected from the group consisting of (c) and xanthan gum.

[0007] JP-A-6-277011 discloses a premix containing wheat flour and hydroxypropylated starch.

Japanese Unexamined Patent Application Publication No. 11-46734 discloses a takoyaki, okonomiyaki, which is prepared by mixing a cooked material containing flour as a main raw material with a cooked rice product, adding appropriate ingredients, baking, and, if necessary, freezing. Or a food similar to these is disclosed.

Japanese Patent Application Laid-Open No. 11-103809 describes okonomiyaki containing dried okara powder produced by heating and drying raw okara at a product temperature of 110 ° C. to 130 ° C. and having improved taste and texture. ing.

[0010]

As described above, a number of techniques relating to dough compositions have been proposed to improve the texture of okonomiyaki, but when the time has elapsed after baking, or when refrigerated or frozen. At present, a technique that is sufficiently satisfactory for preventing the deterioration of the texture when reheated in a microwave oven or the like has not yet been found.

[0011] Therefore, an object of the present invention is to provide a smooth texture immediately after baking, good melting in the mouth, and little change in this texture over time. An object of the present invention is to provide a dough composition for okonomiyaki with less deterioration of feeling and a method for producing okonomiyaki using the same.

[0012]

Means for Solving the Problems To achieve the above object, the dough composition for okonomiyaki of the present invention contains wheat flour as a main component, and (1) heat-treated flour having a degree of pregelatinization of 20% or less and / or Alternatively, it is characterized by containing starch and (2) pregelatinized flour and / or pregelatinized starch having a degree of pregelatinization of 60% or more.

[0013] The dough composition for okonomiyaki is the above α
The heat-treated flour and / or starch having a degree of conversion of 20% or less is preferably contained in an amount of 0.5 to 20 parts by mass based on 100 parts by mass of the flour. Further, it is preferable to contain 0.5 to 15 parts by mass of the pregelatinized flour and / or pregelatinized starch having a degree of pregelatinization of 60% or more based on 100 parts by mass of the flour.

Further, the method of producing okonomiyaki of the present invention is characterized in that ingredients are added to a batter prepared using the dough composition for okonomiyaki and baked.

According to the present invention, the dough composition for okonomiyaki includes (1) heat-treated flour and / or starch having a degree of pregelatinization of 20% or less, and (2) α having a degree of pregelatinization of 60% or more. The inclusion of keratized flour and / or pregelatinized starch provides a smooth texture immediately after baking and good melting in the mouth, and there is little change over time in the texture, especially in a microwave oven after refrigerated / frozen storage. Even when heated, deterioration of the texture can be significantly reduced.

Further, by adding ingredients to the batter prepared using the dough composition for okonomiyaki and baking, the batter has the above-mentioned good texture and the change of this texture with time is small. In particular, okonomiyaki with less deterioration in texture can be obtained even when reheated in a microwave oven or the like after refrigeration / frozen storage.

[0017]

BEST MODE FOR CARRYING OUT THE INVENTION The okonomiyaki dough composition of the present invention comprises wheat flour as a main component, (1) heat-treated flour and / or starch having a degree of pregelatinization of not more than 20%, and (2) pregelatinized flour. It contains pregelatinized flour and / or pregelatinized starch having a degree of 60% or more.

Hereinafter, each component will be described. The flour, which is the main component of the dough composition for okonomiyaki of the present invention, is not particularly limited, and any of strong, semi-strong, medium-strength, and low-strength flours can be used.

(1) Heat-treated flour and / or starch having a degree of gelatinization of 20% or less The heat-treated flour used in the present invention includes wheat, durum wheat, rye, barley, glutinous rice, sticky rice, buckwheat, and corn. , Powder obtained by pulverizing acne, foam, oats, quinoa, etc., is heat-treated at 80 to 120 ° C. for 30 to 60 minutes, and has a degree of pregelatinization of 20% or less, more preferably 10% or less. A thing.

The heat-treated starch is a starch separated and purified from tapioca, potato, glutinous rice, glutinous rice, corn, wheat, sweet potato, etc., and heat-treated in the same manner as described above. 20% or less, more preferably 10% or less.

The heat treatment method is not particularly limited.
A known method for performing dry heat treatment is employed.

In the dough composition for okonomiyaki of the present invention, the heat-treated flour and / or starch are mixed with wheat flour 1
It is preferably contained in an amount of 0.5 to 20 parts by mass with respect to 00 parts by mass. More preferably, it is 1 to 10 parts by mass with respect to 100 parts by mass of flour. If the blending ratio of the heat-treated flour and / or starch to the flour is too small, the effect of preventing the deterioration of the texture is insufficient, and if it is too large, the texture becomes hard and the dissolution in the mouth deteriorates.

(2) Gelatinized flour and / or pregelatinized starch having a degree of pregelatinization of 60% or more The pregelatinized flour used in the present invention is wheat, rye, barley,
Glutinous rice, glutinous rice, buckwheat, corn, acne, foam,
Powder obtained by grinding oats, quinoa, etc.
Flour-treated flour having a degree of α-formation of 60% or more, more preferably 70-95%.

The pregelatinized starch is tapioca, potato,
A starch obtained by subjecting starch separated and purified from glutinous rice, glutinous rice, corn, wheat, sweet potato and the like to a gelatinization treatment in the same manner as described above, and having a degree of gelatinization of 60% or more, more preferably 7% or more.
0 to 95%.

The method for pregelatinizing is not particularly limited, and a known method such as an extruder or a drum dryer is employed.

In the dough composition for okonomiyaki of the present invention, it is preferable that the above-mentioned pregelatinized flour and / or starch are contained in an amount of 0.5 to 15 parts by mass based on 100 parts by mass of flour. More preferably, 0.5 to 100 parts by mass of flour
To 10 parts by mass. If the blending ratio of the pregelatinized flour and / or starch to the flour is too small, smoothness is not obtained and melting in the mouth is deteriorated, and if too large, a soft and sticky texture is obtained and workability is deteriorated.

The dough composition for okonomiyaki of the present invention may further comprise, in addition to the above-mentioned components, flour, raw starch, modified starch (etherified, esterified, crosslinked, oxidized, and acid-decomposed), dextrin, and soy protein. , Protein materials such as pea protein, wheat gluten, egg powder, skim milk powder, vegetable oils such as soybean oil, rapeseed oil, olive oil, palm oil, animal oils such as het, lard, and shortenings and powders using these oils. Fats and oils such as processed fats and oils, yam flour, dietary fiber, swelling agents, thickeners (eg, xanthan gum, tamarind gum, guar gum, curdlan, locust bingham, gellan gum, psyllium seed gum, carrageenan, pullulan, CMC, Sodium alginate), emulsifiers, salt, sugars, sweeteners, spices, seasonings, vitamins, mi It may include Lal, etc. as appropriate.

For example, in the case of okonomiyaki, 100 parts by mass of the above dough composition for okonomiyaki are mixed with 90 to 90 parts of water.
To a batter prepared by adding 150 parts by mass and 10 to 120 parts by mass of whole egg, ingredients such as cabbage, red ginger, Tenkasu, cherry shrimp are appropriately added to prepare dough, and pork, squid, What is necessary is just to add a shrimp etc. and to bake.

In the octopus roasting, a batter prepared by adding 250 to 400 parts by weight of water and 5 to 50 parts by weight of whole egg to 100 parts by weight of the dough composition for okonomiyaki is used to prepare cabbage, red ginger, temakasu. Ingredients such as prawns and shrimp are appropriately added to prepare dough, and then this dough is poured into a octopus grilling mold, and chopped octopus is added and baked.

In the case of Osaka-yaki, a batter prepared by adding 90 to 150 parts by mass of water and 10 to 120 parts by mass of whole egg to 100 parts by mass of the above dough composition for okonomiyaki is added to cabbage, red ginger, Dough is prepared by adding ingredients such as dregs and cherry prawns as appropriate, placed in a mold, and then baked in a conventional manner.

In the present invention, the okonomiyaki products obtained by baking as described above may be refrigerated to produce chilled foods or frozen to produce frozen foods. Also, refrigerated or frozen okonomiyaki can be turned into okonomiyaki having a good texture immediately after baking simply by heating in a microwave oven. Alternatively, refrigerated or frozen okonomiyaki may be fried in oil at 160 to 190 ° C as it is.

[0032]

The present invention will be specifically described below with reference to examples. Test Example 1 (Okonomiyaki) 120 parts by mass of water, 80 parts by mass of whole egg, and 5 parts of salad oil were added to 100 parts by mass of the dough composition for okonomiyaki shown in Table 1.
Add the parts by mass to prepare a batter, and then add 150 parts by mass of cabbage, 15 parts by mass of heavenly cake, 5 parts by mass of grated mountain potato, 5 parts by mass of red ginger, 3 parts of cherry shrimp
The mass was added to obtain a dough for okonomiyaki. The dough was baked at 180 ° C. for 10 minutes to make okonomiyaki. In each case, corn flour was used as the heat-treated flour, and potato starch was used as the pregelatinized starch.

The okonomiyaki was immediately baked, refrigerated for 12 hours after baking, and allowed to stand at room temperature, and was tasted by 10 panelists to evaluate the texture (softness, melting in the mouth). Evaluation is very good one
It was set to 0, and conversely, very poor ones were set to 1 and the evaluation was performed in 10 steps, and represented by the average value of 10 panelists (same in the following test examples). Table 1 shows the results.

[0034]

[Table 1]

As shown in Table 1, in Examples 1 and 2 in which a heat-treated flour and a pregelatinized starch having a specific pre-gelatinization degree as defined in the present invention were used in combination, even in a state immediately after calcination, refrigerated storage was performed after calcination. It can be seen that it has a good texture even when left at room temperature.

On the other hand, Comparative Examples 1 and 2 using only one of the heat-treated flour and the pregelatinized starch having a specific pregelatinization degree, even in the state immediately after sintering, were refrigerated and stored at room temperature after sintering. It can be seen that the texture is inferior even when left unattended.

Test Example 2 (okonomiyaki) 100 parts by mass of various dough compositions for okonomiyaki shown in Table 2 were mixed with 120 parts by mass of water, 80 parts by mass of whole egg, and 5 parts of salad oil.
Add the parts by mass to prepare a batter, and then add 150 parts by mass of cabbage, 15 parts by mass of heavenly cake, 5 parts by mass of grated mountain potato, 5 parts by mass of red ginger, 3 parts by mass of cherry shrimp
The mass was added to obtain a dough for okonomiyaki. The dough was baked at 180 ° C. for 10 minutes to make okonomiyaki.
In each case, wheat flour, α
Tapioca starch was used as the modified starch.

These okonomiyaki were prepared in a state immediately after baking, and after standing at room temperature for 6 hours after baking.
A panel of named persons tasted the food and evaluated the texture in the same manner as in Test Example 1. Table 2 shows the results.

[0039]

[Table 2]

As shown in Table 2, Examples 3 and 4 in which a heat-treated flour and a pregelatinized starch having a specific pregelatinization degree as defined in the present invention were used in combination, were left at room temperature after firing even in a state immediately after firing. It can be seen that a good texture can be obtained even in a dried state.

On the other hand, in Comparative Examples 3 and 4, in which only the pregelatinized starch having a specific pregelatinization degree was used, it was found that the texture was inferior both in the state immediately after baking and in the state of standing at room temperature after baking.

Test Example 3 (octopus roasting) To 100 parts by weight of various dough compositions for okonomiyaki shown in Table 3, 275 parts by weight of water and 10 parts by weight of whole egg were added to prepare a batter, and chopped as ingredients. 25 parts by mass of cabbage, 15 parts by mass of Tenkasu, and 2 parts by mass of red ginger were added to obtain dough for octopus grilling. Pour this dough into an octopus baked mold, add chopped octopus,
Baking for 0 minutes to make octopus. In each example, wheat flour was used as the heat-treated flour and potato starch was used as the pregelatinized starch.

The octopus was baked in a state immediately after firing,
After baking 6 hours frozen and thawed in the microwave,
Ten panelists were allowed to taste, and the texture was evaluated in the same manner as in Test Example 1. Table 3 shows the results.

[0044]

[Table 3]

As shown in Table 3, Examples 5 and 6 in which a heat-treated flour and a pregelatinized starch having a specific pre-gelatinization degree specified in the present invention were used in combination, immediately after firing, and after freezing after firing. It can be seen that it has a good texture even when thawed in a microwave oven.

On the other hand, Comparative Example 5 using only a pregelatinized starch having a specific pregelatinization degree and Comparative Example 6 using only a heat-treated flour having a prespecified pregelatinization degree, It can be seen that the texture is inferior even after freezing and thawing in a microwave oven.

Test Example 4 (Osaka-yaki) Batter was prepared by adding 125 parts by weight of water and 15 parts by weight of whole egg to 100 parts by weight of various dough compositions for okonomiyaki shown in Table 4 and chopped as ingredients. Da Cabbage 120
By mass, 10 parts by mass of Tenkasu, 5 parts by mass of grated yam, and 5 parts by mass of red ginger were added to obtain a dough for Osaka baking. The dough was placed in a baking mold and baked at 170 ° C. for 5 minutes, all the eggs were dropped on the dough, sandwiched with the baked dough on one side in the same manner, and further baked for 5 minutes to make Osaka-yaki.
In each case, glutinous rice flour was used as the heat-treated flour, and corn starch was used as the pregelatinized starch.

The Osaka-yaki was frozen immediately after firing, frozen for 7 days after firing, and then thawed in a microwave oven.
The texture was evaluated in the same manner as in Test Example 1 immediately after being fried for 3 minutes with salad oil at ° C. Table 4 shows the results.

[0049]

[Table 4]

As shown in Table 4, Examples 7 and 8 in which a heat-treated flour and a pregelatinized starch having a specific pre-gelatinization degree specified in the present invention were used in combination, immediately after firing, and after freezing after firing. It can be seen from Table 2 that even in a state immediately after being thawed in a microwave oven and fried, it has a good texture.

On the other hand, in Comparative Examples 7 and 8 using heat-treated flour having a degree of pregelatinization outside the range specified in the present invention, even in a state immediately after baking, they were frozen after baking and then thawed in a microwave oven. It can be seen that the texture is inferior even immediately after the frying.

[0052]

As described above, according to the present invention,
By adding the flour and / or starch of a specific degree of gelatinization to the dough composition for okonomiyaki, and the flour and / or starch of the specific degree of gelatinization, the texture immediately after baking is smooth. In addition, the mouthfeel is good and the change of the texture is not easily changed with time. In particular, the deterioration of the texture can be remarkably reduced even if the food is reheated in a microwave oven or the like after refrigeration or frozen storage.

Further, by adding ingredients to the batter prepared using the dough composition for okonomiyaki and baking, the batter has the above-mentioned good texture and the change in the texture over time is small. In particular, okonomiyaki with less deterioration in texture can be obtained even when reheated in a microwave oven or the like after refrigeration / frozen storage.

 ────────────────────────────────────────────────── ─── Continuing from the front page (72) Inventor Yasumi Hasegawa 6-2-1 Tokai, Ota-ku, Tokyo F-term in Nitto Flour Milling Co., Ltd. Central Research Laboratory 4B032 DB33 DE04 DG02 DG14 DK15 DL06 DP02 4B036 LC01 LC05 LE04 LF14 LH12 LH22 LP01

Claims (4)

[Claims] 1. A wheat flour as a main component, (1) heat-treated flour and / or starch having a degree of pregelatinization of 20% or less;
(2) A dough composition for okonomiyaki, which comprises pregelatinized flour and / or pregelatinized starch having a degree of pregelatinization of 60% or more. 2. The okonomiyaki dough according to claim 1, wherein the heat-treated flour and / or starch having a degree of pregelatinization of 20% or less is contained in an amount of 0.5 to 20 parts by mass based on 100 parts by mass of flour. Composition. 3. A method according to claim 1, wherein the pregelatinized flour and / or pregelatinized starch having a degree of pregelatinization of 60% or more is added in an amount of 0.5 to 100 parts by mass of flour.
The dough composition for okonomiyaki according to claim 1, wherein the dough composition is contained in an amount of from 15 to 15 parts by mass. 4. A method for producing okonomiyaki, which comprises baking a batter prepared using the dough composition for okonomiyaki according to any one of claims 1 to 3, followed by baking.