JP2002355012A - Modifier for takoyaki and okonomiyaki and its production method - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a TAKOYAKI (phonetic) and an OKONOMIYAKI (pho netic), each having crispy surface, center with juicy and soft feeling and light palate feeling, losing no shape, puffy and smooth, and capable of sustaining the palate feeling not only when eaten soon after cooked but also when warmed up with e.g. a microwave oven after being stored by refrigeration or freezing without destroying the taste of the TAKOYAKI and the OKONOMIYAKI. SOLUTION: The objective modifier for the TAKOYAKI and the OKONOMIYAKI comprises being added with a pulverized thickening stabilizer.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to a takoyaki or okonomiyaki modifier and a method for producing takoyaki or okonomiyaki, which comprises adding the above-mentioned takoyaki or okonomiyaki modifier. More specifically, the present invention relates to a takoyaki or okonomiyaki modifier containing a thickening stabilizer finely pulverized to an average particle diameter of 20 μm or less, and a method for producing a takoyaki or okonomiyaki characterized by adding this modifier. Things.

[0002]

2. Description of the Related Art Takoyaki and okonomiyaki are foods that immediately eat what is conventionally cooked on a fair or the like.
Deterioration of taste and texture during storage was not a food to be considered. However, in recent years when the distribution channel has been developed, takoyaki and okonomiyaki are sold by refrigeration and freezing, and the act of heating them in a microwave oven before eating them has come to be performed on a daily basis. Takoyaki and okonomiyaki that have been warmed in a microwave oven after refrigerated and frozen storage have softened surface texture and collapsed, reduced juicy feeling and softness, and became heavy, sticky and sticky. I will. In order to solve such problems, various attempts have been made such as selection of wheat flour and starch, adjustment of blending, improvement of processes, and examination of refrigeration and freezing methods. Further, a method of adding a modified starch and xanthan gum to wheat flour when producing okonomiyaki or takoyaki (Japanese Patent Laid-Open No. 9-2)
99069), a method of using a mixture of flour, oil and starch ether as a main raw material when producing takoyaki (Japanese Unexamined Patent Publication No.
-62813) and the like have been proposed. However, all of them have had some effects, but not enough. Although it is known to add a thickening stabilizer in the production of takoyaki or okonomiyaki, conventionally used thickening stabilizers have coarse particles (average particle diameter of about 30 μm or more) or particles. Since the particles aggregated each other, the dispersibility in the dough was poor, and a sufficient effect was not obtained. Therefore, it is desired to establish a modifier and a production method for further improving the texture of takoyaki and okonomiyaki after refrigerated or frozen storage.

[0003]

DISCLOSURE OF THE INVENTION The present invention does not impair the taste of takoyaki and okonomiyaki, has a crispy surface, does not lose its shape, is plump and pleasant, and has a juicy and soft feeling at the center, and has a light taste. The present invention provides takoyaki and okonomiyaki that can maintain the above-mentioned texture even if they are not only eaten immediately after cooking but also reheated in a microwave oven after refrigerated or frozen storage.

[0004]

Means for Solving the Problems The present inventors have found that the surface of the takoyaki and okonomiyaki is not crumbled, the surface is crispy, the shape is not deformed, and the taste is plump and pleasing.
The center has a juicy feeling, a soft feeling, as a result of earnest research on modifiers for takoyaki and okonomiyaki with a light texture, as a result of adding a thickening stabilizer finely pulverized to an average particle diameter of 20 μm or less, The inventors have found that a very excellent effect can be obtained, and completed the present invention.

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The thickening stabilizer in the present invention is
Although not particularly limited, xanthan gum, guar gum, tamarind seed gum, locust bean gum, carrageenan, pectin, glucomannan, alginic acid, curdlan, arabic gum, karaya gum, gati gum, psyllium seed gum, gellan gum, cod gum, pullulan, And their decomposed products, further, sodium alginate, propylene glycol alginate, CMC, sodium polyacrylate, methylcellulose, soybean polysaccharide, etc., preferably xanthan gum, pectin, psyllium seed gum, alginic acid, sodium alginate, alginic acid Propylene glycol ester, locust bean gum, carrageenan, guar gum, glucomannan, curdlan are good.
In the present invention, the thickening stabilizer having an average particle diameter of 20 μm or less can be used alone or in combination of two or more kinds. The method for obtaining a thickening stabilizer having an average particle diameter of 20 μm or less used in the present invention is not particularly limited, but a method obtained by sieving from the above-mentioned general powder of each thickening stabilizer, a general method Use a thickening stabilizer such as a dry crusher such as a ball mill or a jet mill, or a freeze crusher using liquid nitrogen that has the ability to turn into fine powder with an average particle diameter of 20 μm or less by laser diffraction particle size distribution measurement. And pulverizing the powder. In particular, a method of pulverizing a general thickening stabilizer by air current pulverization (jet mill), freeze pulverization, or the like is preferable because a desired average particle diameter is easily obtained. The conditions for the freeze-pulverization in the present invention may be any conditions as long as the pre-cooling is performed using liquid nitrogen and the pulverized powder has an average particle diameter of 20 μm or less, and the type and type of the pulverizer are not limited. The reason for using liquid nitrogen as pre-cooling is that liquid nitrogen has a very low temperature of -196 ° C, and when it is used as a refrigerant, the thickening stabilizer can be frozen within a very short time, and the denaturation due to freezing can be reduced. In addition to the fact that it hardly occurs, there is an advantage that the non-oxidizing pulverization becomes possible without generating the impact heat generated when using a pulverizer such as a hammer mill. As for the method, any method such as a dipping method and a spraying method may be used. The pulverization temperature is preferably from -50 ° C to -100 ° C in view of economy, pulverization efficiency, and powder particle diameter. When the pulverization temperature is high, the desired average particle diameter is 2.
This is disadvantageous because pulverization to 0 μm or less is insufficient. The airflow pulverization in the present invention is generally called a jet mill, in which a granular material is accelerated to a high speed by compressed air or an inert gas such as nitrogen and collides with the raw materials or a collision plate provided with the raw materials separately. And crushed. Although the format is not limited,
The general types of jet mills include a type in which accelerator tubes for accelerating and injecting the raw material are opposed to each other to collide the raw materials, a type in which the raw material injected from the accelerating tube collides against a collision plate, etc. There is a type in which an acceleration tube is inserted and arranged in a container in which the gas circulates. According to such an airflow pulverization method, mechanical force such as impact, shearing, compression, and grinding by a pulverizing blade or a compression roll is not applied. It has the advantage that the raw material can be pulverized without causing denaturation or oxidation by heat. The thickening stabilizer in the present invention may have an average particle diameter of 20 μm or less as described above. However, from the viewpoint of the effect, the thickening stabilizer preferably contains 50% by weight or more of particles having a particle diameter of 20 μm or less. Preferably, it contains 60% by weight or more of particles having a particle diameter of 20 μm or less. Further, from the viewpoint of the effect, it is more preferable that the average particle diameter is smaller.

[0006] In the takoyaki and okonomiyaki modifier of the present invention and the method for producing takoyaki or okonomiyaki characterized by adding this modifier, a thickening stabilizer having an average particle diameter of 20 µm or less may be added and blended. However, they can be used in combination with other modifiers as needed. Other modifiers are not particularly limited as long as they are commonly used takoyaki and okonomiyaki modifiers, but are preferably egg white, egg yolk, chicken egg (whole egg), egg white hydrolyzate, and egg yolk hydrolyzate Food, egg egg hydrolyzate, whey protein, casein, sodium caseinate, milk protein, collagen, gelatin, plasma protein, wheat protein, soy protein, pea protein, xanthan gum, guar gum, tamarind seed gum, locust bean gum, carrageenan, pectin , Glucomannan, alginic acid, sodium alginate, curdlan,
Gum arabic, karaya gum, gati gum, psyllium seed gum, gellan gum, cod gum, pullulan, pectin, and their degradation products, soy polysaccharide, starch, processed starch, starch degradation product, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester , Polyglycerin condensed ricinoleate, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, calcium stearoyl lactate, lecithin, enzymatically decomposed lecithin, enzyme-treated lecithin, and more preferably egg white, egg yolk, chicken egg ( Whole egg),
Egg white hydrolyzate, egg yolk hydrolyzate, chicken egg hydrolyzate, whey protein, casein, sodium caseinate, milk protein, wheat protein, processed starch, xanthan gum, pectin, alginic acid, sodium alginate, propylene glycol alginate, locust bean gum, Carrageenan, guar gum, glucomannan, curdlan are good.
Furthermore, one or more of these modifiers can be used in the takoyaki and okonomiyaki modifiers and production methods of the present invention. The amount of the thickening stabilizer having an average particle diameter of 20 μm or less in the present invention as an active ingredient in the modifier for takoyaki and okonomiyaki is not particularly limited. It may be 0.01 to 20% by weight, preferably 0.1 to 20% by weight.
10 to 10% by weight, more preferably 0.5 to 5% by weight. If it is less than this range, the effect of improving the quality of takoyaki and okonomiyaki is insufficient, and if it exceeds this range, the texture becomes too hard or the taste of takoyaki and okonomiyaki deteriorates, which is inconvenient. In the present invention, the takoyaki or okonomiyaki is mainly made of flour or starch, salt, umami seasoning, a chemical swelling agent such as baking powder, egg, water, dashi, soy sauce, sauce, millin, sake,
It refers to a mixture obtained by blending, if necessary, auxiliary ingredients used in takoyaki or okonomiyaki such as edible fats and oils, spices, sugar, fish meal, etc., and mixing to prepare a fluid dough, followed by baking. In addition, during or after the preparation of the dough, if desired in the dough, cabbage, green onions and other vegetables,
Add meat and processed products, cherry shrimp, bonito, octopus, other seafood and processed products, fried balls, temakasu, cheese, butter, other dairy products and other ingredients and pour them on a heated iron plate It can be manufactured by firing or by pouring into a mold and firing. In addition, it generally includes things called Akashi-yaki, Hiroshima-yaki (Hiroshima-style okonomiyaki), Kansai-style okonomiyaki, and monja-yaki. The form of takoyaki and okonomiyaki is not particularly limited, and may be any of those that are eaten immediately after baking, those that are refrigerated and distributed, and those that are frozen and distributed. The method of adding the thickening stabilizer having an average particle diameter of 20 μm or less to takoyaki and okonomiyaki in the present invention is not particularly limited, but when preparing the dough, a method of dispersing and adding it to kneading water, A method of adding and mixing the thickening stabilizer can be appropriately selected, but a method of adding and mixing the thickening stabilizer to wheat flour is preferred from the viewpoint of working efficiency. EXAMPLES Hereinafter, the present invention will be described specifically with reference to Examples, but the present invention is not limited to the following Examples. In addition,% in an Example shows a weight% unless otherwise specified.

[0007]

EXAMPLES Example 1 25 kg of xanthan gum (average particle size 75.82 μm)
m) using a jet mill pulverizer (manufactured by Hosokawa Micron Corporation) with a nozzle radius of 2.5 mm and a nozzle base pressure of 5.5 k.
g / cm ² G, the separator was rotated at 3000 rpm, and the powder was pulverized to an average particle size of 4.45 μm and 20 μm.
Xanthan gum 2 having a particle size of 98% by weight
4.9 kg were obtained. Next, for 150 g of flour and starch, 6 g of the xanthan gum obtained above, 6 g of sugar, 3 g of salt, 3 g of powdered soup, 1.5 g of umami seasoning, 7.5 g of soy sauce, 45 g of whole egg and 450 g of water are made uniform. Mix well to obtain dough for takoyaki. Next, pour the dough into the heated takoyaki plate, add green onions, cherry shrimp, shrimp and boiled octopus, and bake for 8 minutes while returning the dough,
I got takoyaki.

Example 2 Xanthan gum 25k before pulverization used in Example 1
g was pulverized using a freeze grinder (manufactured by Hosokawa Micron Co., Ltd.) at a grinding temperature of −50 ° C. and a rotor peripheral speed of 93 m / s, and the average particle diameter was 12.87 μm and 20 μm
Xanthan gum 2 having a particle size of 70% by weight
4.9 kg were obtained. Next, takoyaki was obtained in the same manner as in Example 1.

Example 3 25 kg of HM pectin (average particle size 37.20 μm)
To a jet mill crusher (manufactured by Hosokawa Micron Corporation)
Nozzle radius 2.5mm, nozzle base pressure 5.5kg /
HM pectin having an average particle size of 3.19 μm and a particle size of 20 μm or less is 98 wt% HM pectin 24.9 k under the conditions of cm ² G and a separator rotation speed of 3000 rpm.
g was obtained. Next, takoyaki was obtained in the same manner as in Example 1.

Example 4 25 kg of HM pectin before pulverization used in Example 3
Was pulverized using a freeze grinder (manufactured by Hosokawa Micron Co., Ltd.) at a grinding temperature of −100 ° C. and a rotor peripheral speed of 93 m / s to obtain an average particle size of 13.27 μm and 20 μm
28. HM pectin having a particle size of 68% by weight
9 kg were obtained. Next, takoyaki was obtained in the same manner as in Example 1.

Comparative Example 1 Example 1 was repeated except that the xanthan gum of Example 1 was not added.
Takoyaki was obtained in the same manner as described above.

Comparative Example 2 Xanthan gum before pulverization used in Example 1 (average particle diameter of 7) was used instead of 6 g of xanthan gum of Example 1.
A takoyaki was obtained in the same manner as in Example 1 except that 6 g of (5.82 μm) was added.

Comparative Example 3 Instead of 6 g of HM pectin of Example 3, HM pectin before pulverization used in Example 3 (average particle size: 37.2)
Takoyaki was obtained in the same manner as in Example 1 except that 6 g of 0 μm) was added.

(Evaluation Method) The takoyaki obtained in Examples 1 to 4 and Comparative Examples 1 to 3 were packed in a range-resistant pack and stored at 5 ° C. overnight. Next, it was warmed for 2 minutes in a household microwave oven of 600 W, and the texture of takoyaki was evaluated by 20 panelists. Similarly, the texture immediately after firing was also evaluated. The evaluation of the texture was 10 points for very good, 9 points for fairly good, 8 points for slightly good, 7 points for normal, 6 points for slightly bad, 5 points for fairly bad, and 5 points for extremely bad. 4
The score was shown as an average value of 20 panelists. Table 1 shows the results.

[0015]

[Table 1]

As is clear from Table 1, the product of the present invention has an excellent texture immediately after baking and after refrigerated storage for 24 hours, and has no problem with the taste as compared with the comparative product.

The embodiments of the present invention and the desired products are as follows. (1) A modifier for takoyaki or okonomiyaki, comprising a thickening stabilizer having an average particle size of 20 μm or less. (2) The modifier for takoyaki or okonomiyaki according to the above (1), which contains a thickening stabilizer finely pulverized to an average particle diameter of 20 μm or less by means of pulverization such as airflow pulverization or freeze pulverization. . (3) The thickening stabilizer has an average particle diameter of 20 μm by freeze grinding.
m. The modifier for takoyaki or okonomiyaki according to the above (1), which is pulverized to m or less. (4) The thickening stabilizer has an average particle diameter of 20 μm by air pulverization.
m. The modifier for takoyaki or okonomiyaki according to the above (1), which is pulverized to m or less. (5) The thickening stabilizer having an average particle diameter of 20 μm or less is selected from xanthan gum, pectin, psyllium seed gum, alginic acid, sodium alginate, propylene glycol alginate, locust bean gum, carrageenan, guar gum, glucomannan, and curdlan. The modifier for takoyaki or okonomiyaki according to any one of the above (1) to (4), comprising a seed or two or more kinds. (6) A thickening stabilizer having an average particle diameter of 20 μm or less is 1 μm.
The modifier for takoyaki or okonomiyaki according to any one of the above (1) to (5), which contains 50% by weight or more of particles having a particle diameter of m to 20 μm. (7) The thickener having an average particle diameter of 20 μm or less is 1 μm.
The modifier for takoyaki or okonomiyaki according to any one of the above (1) to (5), which contains 60% by weight or more of particles having a particle diameter of m to 20 μm. (8) Egg white, egg yolk, chicken egg (whole egg), egg white hydrolyzate, egg yolk hydrolyzate in combination with the thickening stabilizer having an average particle diameter of 20 μm or less according to any one of the above (1) to (7) , Egg egg hydrolysate, whey protein, casein, casein sodium, milk protein, collagen, gelatin, plasma protein, wheat protein, soy protein, pea protein, xanthan gum, guar gum, tamarind seed gum, locust bean gum, carrageenan, pectin, Glucomannan, alginic acid, sodium alginate, curdlan, gum arabic, karaya gum, gati gum, psyllium seed gum,
Gellan gum, cod gum, pullulan, pectin, and their degradation products, soy polysaccharide, starch, processed starch, starch degradation products, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleate, sorbitan fatty acid ester , Propylene glycol fatty acid ester, sucrose fatty acid ester, calcium stearoyl lactate, lecithin,
A modifier for takoyaki or okonomiyaki, comprising one or more selected from enzymatically decomposed lecithin and enzymatically treated lecithin. (9) A method for producing takoyaki or okonomiyaki, which comprises adding the modifier for takoyaki or okonomiyaki described in any of the above (1) to (8).

[0018]

According to the present invention, a takoyaki and okonomiyaki with a light texture can be obtained without losing the taste, the surface is crisp, the shape is not deformed, the texture is plump, and the taste is soft. The present invention provides a bulking agent and a manufacturing method, and the present invention has a great effect on improving workability and cooking suitability of takoyaki and okonomiyaki, and can greatly contribute to the food industry.

 ──────────────────────────────────────────────────続 き Continued on the front page (72) Inventor Takashi Hagi 9-5 Akabori Shinmachi, Yokkaichi City, Mie Prefecture Inside Taiyo Kagaku Co., Ltd. (72) Inventor Yuri Yokota 9-5 Akabori Shinmachi, Yokkaichi City, Mie Prefecture Sun (72) Inventor Shobo Kawai 9-5 Akabori Shinmachi, Yokkaichi City, Mie Pref. (72) Inventor Nagahiro Nagasaki 9-5 Akabori Shinmachi, Yokkaichi City, Mie Pref. F term (reference) 4B036 LF14 LH11 LK02 LP05

Claims (4)

[Claims] 1. A modifier for takoyaki or okonomiyaki, which comprises a thickening stabilizer having an average particle size of not more than 20 μm. 2. The takoyaki or okonomiyaki modifier according to claim 1, wherein the thickening stabilizer is finely pulverized to a mean particle size of 20 μm or less by air current pulverization or freeze pulverization. 3. A thickening stabilizer comprising xanthan gum, pectin, psyllium seed gum, alginic acid, sodium alginate, propylene glycol alginate,
3. The modifier for takoyaki or okonomiyaki according to claim 1, comprising one or more selected from locust bean gum, carrageenan, guar gum, glucomannan and curdlan. 4. A method for producing takoyaki or okonomiyaki, comprising adding the modifier for takoyaki or okonomiyaki according to claim 1 to 3.