JP2003024019A - Quality improver for grilled dumplings with bits of octopus and vegetable pancake, and method for producing the same - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain grilled dumplings each with bits of octopus (Takoyaki) and a vegetable pancake (Okonomiyaki) for which excellent fluidity and suitability of flour mixing are secured, having crispness on the surface and causing no deformation in shape, and which become puffy and have good flavor, a juicy feeling and a soft feeling in their center and light palatability without impairing taste of grilled dumplings with bits of octopus and vegetable pancake, are not only eaten immediately after cooking but also can maintain the palatability even by reheating using a microwave oven, or the like, after keeping in cold storage or freezing storage. SOLUTION: The quality improver for grilled dumplings with bits of octopus and the vegetable pancake comprises powder obtained by attaching fine powder having <=20 μm average particle diameter to powder having >=20 μm average particle diameter which becomes a core.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a quality improving agent for takoyaki, okonomiyaki, and a method for producing takoyaki and okonomiyaki. More specifically, a quality improver for takoyaki, okonomiyaki, and the quality improver containing fine powder having an average particle size of 20 μm or less, which is attached to a powder serving as a core having an average particle size of 20 μm or more. The present invention relates to a method for producing takoyaki and okonomiyaki, which is characterized by adding

[0002]

2. Description of the Related Art Takoyaki and okonomiyaki are foods that immediately eat what was traditionally cooked at fairs,
The deterioration of the taste and texture during storage was not a food to be considered. However, with the recent development of distribution channels, takoyaki and okonomiyaki have been sold by refrigeration and freezing, and the act of warming them in a microwave oven before eating has become common. The takoyaki and okonomiyaki that have been warmed in a microwave oven after being refrigerated and frozen as described above tend to have a soft texture and lose their shape, resulting in a decrease in juiciness and softness, and a heavy, sticky and sticky texture. I will end up. In order to solve such problems, various proposals have been made such as wheat flour, formulation adjustment, process improvement, and examination of refrigeration and freezing methods. Further, a method of adding starch, an emulsifier, a thickening stabilizer and the like as a quality improving agent has been proposed. A method in which modified starch and xanthan gum are added to wheat flour in combination when producing okonomiyaki or takoyaki (Japanese Patent Laid-Open No. 9-299069), and a method in which a mixture of wheat flour, oil and fat and starch ether is used as a main raw material in producing Takoyaki 6-62813) and the like. However, the conventional quality improvers for takoyaki and okonomiyaki have coarse particles (average particle diameter of 30 μm or more) and particles aggregate with each other, resulting in poor fluidity and different flour sizes and starches. (Average particle size 1 to 1
It was very difficult to mix it with 50 μm) in powder form, and a sufficient quality improving effect was not obtained. Therefore, it has been desired to establish a quality improving agent for further improving the texture of takoyaki and okonomiyaki after refrigeration or frozen storage and a method for producing takoyaki and okonomiyaki characterized by adding the quality improving agent.

[0003]

DISCLOSURE OF THE INVENTION The present invention has good fluidity and powder suitability, does not impair the taste of takoyaki and okonomiyaki, has a crisp surface and does not lose its shape, and has a plump and pleasant texture. Is juicy,
Not only does it have a soft texture and a light texture, and it is eaten immediately after cooking, but it also provides takoyaki and okonomiyaki that can maintain the above-mentioned texture even if it is reheated in a microwave oven after refrigeration or frozen storage. .

[0004]

Means for Solving the Problems The inventors of the present invention have good fluidity and suitability for mixing powders, do not impair the taste of takoyaki and okonomiyaki, and have a crisp surface and no deformation.
Puffy and pleasant, with a juicy and soft texture at the center, and a light texture Takoyaki and okonomiyaki quality improver and a keen research on the manufacturing method of Takoyaki and okonomiyaki characterized by adding the quality improver. As a result, fine powder having an average particle size of 20 μm or less was
It was found that a very excellent effect can be obtained by adding a quality improving agent for takoyaki and okonomiyaki containing powder adhering to the powder of the core having an average particle size of 20 μm or more, and the present invention was completed. .

[0005]

BEST MODE FOR CARRYING OUT THE INVENTION The material constituting the powder and fine powder to be the core in the present invention is not particularly limited as long as it is used for foods, but powdery protein material and Examples thereof include decomposed products thereof, powdered pastes and decomposed products thereof, powdered emulsifiers, powdered starches and processed products thereof and decomposed products thereof, animal powdered fats and oils, vegetable powdered fats and oils, and the like. As the powdery protein material and its decomposed product, egg white powder, whole egg powder, egg yolk powder, milk protein, whey protein, casein, casein sodium, plasma protein, soy protein, wheat protein, glutenin, gliadin and the like and their decomposition. Examples of the powdered paste and its decomposition products include xanthan gum, gellan gum, alginic acid, sodium alginate, propylene glycol alginate, locust bean gum, carrageenan, guar gum, glucomannan, curdlan, pectin, tamarind seed gum. , Gum arabic, karaya gum, gati gum, psyllium seed gum, tara gum, pullulan, CM
C, sodium polyacrylate, methyl cellulose, soybean polysaccharide, and the like, and decomposition products thereof, and examples of powdered emulsifiers include glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester. , Organic acid monoglyceride, lecithin, enzymatically decomposed lecithin, and the like, and powdered starch and processed products thereof, and degradation products thereof include tapioca starch, potato starch, corn starch, waxy corn starch, rice starch, wheat starch and the like. Processed products and decomposed products thereof can be mentioned. As animal powdered fats and oils, animal fats and oils such as beef tallow and lard having a melting point of 20 ° C or higher are emulsified into O / W type with an emulsion coating film agent, and then spray dried. The powders and the like obtained by Palm oil, coconut oil, soybean oil, after emulsifying the O / W type emulsion coating agent vegetable oils such as cottonseed oil,
The powder etc. which are obtained by spray-drying are mentioned.
Preferably, egg white powder, whole egg powder, egg yolk powder, milk protein,
Whey protein, sodium caseinate, wheat protein, glutenin, powdery protein material selected from gliadin and its decomposition products, xanthan gum, gellan gum, alginic acid,
Powdered paste and its degradation products selected from sodium alginate, propylene glycol alginate, locust bean gum, carrageenan, guar gum, glucomannan, curdlan, psyllium seed gum, pectin, tara gum, glycerin fatty acid ester, polyglycerin fatty acid ester , Powdered emulsifier selected from sucrose fatty acid ester, lecithin, enzymatically decomposed lecithin, powdery starch selected from tapioca starch, potato starch, corn starch, waxy corn starch, rice starch and its processed products and their decomposed products, melting point is Emulsified coating film agent of animal powder oil, palm oil, coconut oil or soybean oil obtained by emulsifying beef tallow or lard at 20 ° C or higher with an emulsion coating film agent into an O / W type and then spray drying. After emulsifying to O / W type with Vegetable powders fats obtained by good. In the present invention, when the fine powder having an average particle size of 20 μm or less is attached to the powder of the core having an average particle size of 20 μm or more, one kind or two or more kinds may be attached. Further, the core powder and the fine powder may have the same composition. The average particle size used in the present invention is 2
The method for obtaining a fine powder having a particle size of 0 μm or less is not particularly limited, but a method for sieving from each of the above powders, a dry crusher such as a ball mill or a jet mill,
Alternatively, there may be mentioned a method of finely pulverizing using a freeze pulverizer utilizing liquid nitrogen, etc., which has a performance capable of finely pulverizing with an average particle diameter of 20 μm or less by laser diffraction type particle size distribution measurement. In particular, a method of finely pulverizing the powder by air flow pulverization (jet mill) or freeze pulverization is preferable because the target average particle diameter can be easily obtained. The conditions of freeze pulverization in the present invention are not limited to the type and type of pulverizer as long as the pulverized powder is precooled with liquid nitrogen and the pulverized powder has an average particle size of 20 μm or less. The reason why liquid nitrogen is used as pre-cooling is that liquid nitrogen is -196.
When used as a refrigerant at an extremely low temperature of ℃, it is possible to freeze the powder within an extremely short time, and denaturation due to freezing hardly occurs, and a crusher such as a hammer mill was used. There is an advantage that it is possible to pulverize without oxidation without generating impact heat that sometimes occurs.
The cooling method may be any method such as a dipping method and a spraying method. The crushing temperature is preferably -50 ° C to -100 ° C from the viewpoints of economy, crushing efficiency, and particle size of the powder, and when the crushing temperature is high, the target average particle size is 20
This is inconvenient because the fine powder down to the μm or less becomes insufficient. The air flow pulverization in the present invention is commonly called a jet mill, and it accelerates powdery granular material at high speed by compressed air or an inert gas such as nitrogen, and collides the raw materials with each other or with a collision plate or the like provided separately. It is made to crush. Although the type is not limited, as a general jet mill type, there are a type in which raw materials injected from an accelerating pipe are made to collide with each other by arranging accelerating tubes for accelerating and injecting raw materials so as to face each other. There are a type of colliding with a collision plate and the like, and a type in which an accelerating tube is inserted and arranged in a container in which a raw material circulates. According to such an air flow crushing method, mechanical force such as impact, shearing, compression, and grinding by a crushing blade or a compression roll is not applied, and since a gas is used, there is a cooling effect and less heat generation of the raw material, There is an advantage that the raw material can be pulverized without causing the powder to be modified or oxidized by heat. The fine powder in the present invention may have an average particle size of 20 μm or less as described above, but from the viewpoint of effect, it preferably contains 50% by weight or more of particles having a particle size of 20 μm or less, and more preferably. , Containing 60% by weight or more of particles having a particle size of 20 μm or less. Further, from the viewpoint of the effect, it is more preferable that the average particle diameter is smaller. The method for obtaining the powder to be the core having an average particle size of 20 μm or more used in the present invention is not particularly limited, but a method obtained by sieving from each of the above powders,
It may be either a method obtained by pulverizing by spray drying, freeze drying, flat plate drying, etc., followed by sieving, or a method obtained by pulverizing by crushing with a pin mill, hammer mill, screen mill, etc. and then sieving. When the powder obtained by a conventional method (commercially available powder) falls within this range, it may be used as it is without any special treatment. The powder used as the core in the present invention has an average particle size of 20 μm as described above.
The above is sufficient, but from the viewpoint of effect, it is preferably 20
It contains 50% by weight or more of particles having a particle diameter of μm or more, and more preferably an average particle diameter of 20 μm or more and 300 μm.
It is preferably m or less, more preferably 20 μm or more and 100 μm or less in average particle diameter from the viewpoint of fluidity and dispersibility. The method of adhering the fine powder having an average particle diameter of 20 μm or less to the powder of the core having an average particle diameter of 20 μm or more in the present invention is not particularly limited, but a known mixer such as a blender or a high speed mixer may be used. A method of intimately mixing the above-mentioned fine powder with the powder to be the core and uniformly adhering the fine powder to the entire surface of the powder particle to be the core is preferable from the viewpoint of productivity. The amount of the fine powder attached is not particularly limited, but is preferably 5% by weight or more with respect to the powder serving as the core. If it is less than 5% by weight, the adhesion to the surface of the powder particles to be the core becomes insufficient, which is not preferable.

In the quality improving agent for takoyaki and okonomiyaki of the present invention, if fine powder having an average particle diameter of 20 μm or less contains powder adhering to the core powder having an average particle diameter of 20 μm or more. Good, but it can be used in combination with other quality improving agents as needed. The other quality improver is not particularly limited as long as it is a commonly used takoyaki or okonomiyaki quality improver, but is preferably egg white, egg white hydrolyzate, egg yolk, egg yolk hydrolyzate, chicken egg (whole egg). Egg), chicken egg hydrolyzate, whey protein, casein, casein sodium, milk protein, collagen, gelatin, plasma protein, wheat protein, glutenin, gliadin, soy protein, pea protein, xanthan gum, gellan gum,
Alginic acid, sodium alginate, propylene glycol alginate, locust bean gum, carrageenan, guar gum, glucomannan, curdlan,
Pectin, tamarind seed gum, gum arabic, karaya gum, ghatti gum, psyllium seed gum, tara gum, pullulan, CMC, sodium polyacrylate, methylcellulose, soybean polysaccharide, starch, modified starch, starch degradation product, glycerin fatty acid ester, organic acid monoglyceride , Polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, sucrose fatty acid ester, calcium stearoyl lactylate, lecithin,
O / W with an emulsified coating agent for enzyme-decomposed lecithin, enzyme-treated lecithin, animal fats and oils such as beef tallow and lard having a melting point of 20 ° C or higher
After emulsifying into a mold, vegetable oils such as animal powder oil, palm oil, coconut oil, soybean oil and cottonseed oil obtained by spray drying are emulsified into an O / W type with an emulsion coating film agent, and then sprayed. Examples include vegetable powder oils and fats obtained by drying, and more preferably egg white, egg white hydrolyzate, egg yolk,
Egg yolk hydrolyzate, hen egg (whole egg), hen egg hydrolyzate, whey protein, wheat protein, gliadin, xanthan gum, gellan gum, alginic acid, sodium alginate, propylene glycol alginate, locust bean gum, carrageenan, guar gum, glucomannan, curd Orchid, psyllium seed gum, pectin, tara gum, glycerin fatty acid ester, enzyme-decomposed lecithin, beef tallow or lard having a melting point of 20 ° C or higher as an emulsion coating film O / W
A plant obtained by emulsifying animal powder oil, palm oil or coconut oil, or soybean oil obtained by emulsifying into a mold and then spray-drying it into an O / W type with an emulsion coating film agent, and then spray-drying Good powdery fat and oil. Further, one or more of these quality improving agents can be used in the method for producing takoyaki and okonomiyaki of the present invention. The amount of the fine powder having an average particle diameter of 20 μm or less in the present invention, which is blended as an active ingredient of the powder adhered to the powder of the core having an average particle diameter of 20 μm or more, is not particularly limited, but it is wheat flour. 0.00 for powder raw materials such as
It may be 1 to 10% by weight, preferably 0.01 to 5
%, And more preferably 0.05 to 2% 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 20%, 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 composed of wheat flour or starch,
Salt, umami seasoning, chemical expansion agents such as baking powder, eggs, water, dashi soup, soy sauce, sauce, mirin, liquor, edible oils and fats, spices, sugar, fish meal and other auxiliary ingredients used for okonomiyaki According to the above, it is prepared by mixing and mixing to prepare a fluid dough, which is then baked. Furthermore, during or after preparation of the dough, depending on the preference in the dough, cabbage, leeks and other vegetables, meat and processed products thereof, cherry shrimp, bonito flakes, octopus, other seafood and processed products thereof, It can be produced by adding ingredients such as fried balls, tempura, cheese, butter, and other dairy products, and pouring it on a heated iron plate for firing, or pouring it into a mold and firing. In addition, it generally includes Akashiyaki, Hiroshima-yaki (Hiroshima-style okonomiyaki), Kansai-style okonomiyaki, and monja-yaki. The forms of takoyaki and okonomiyaki are not particularly limited, and may be any of those eaten immediately after firing, those which are chilled and distributed, and those which are frozen and distributed. The average particle diameter in the present invention is 20 μm
The following fine powder is not particularly limited in the method of adding the powder adhered to the core powder having an average particle size of 20 μm or more to Takoyaki and Okonomiyaki. A method of dispersing in water and adding, a method of adding and mixing the corresponding powder to wheat flour, etc. can be appropriately selected, but a method of adding and mixing the corresponding powder to wheat flour is preferable from the viewpoint of work efficiency. Hereinafter, the present invention will be specifically described with reference to examples, but the present invention is not limited to the following examples. In the examples,% means% by weight unless otherwise specified.
Indicates.

[0007]

Example 1 25 kg of egg white powder A (average particle size 36 μm, 70% by weight having a particle size of 20 μm or more) was used with a jet mill crusher (manufactured by Hosokawa Micron Co., Ltd.) and the nozzle radius was 5 m.
m, nozzle original pressure 5.5 kg / cm ² G, separator rotation speed 3000 rpm, finely pulverized, average particle size 4.45 μm, particle size of 20 μm or less is egg white fine powder B24 of 98% by weight .9 kg was obtained. 5 kg of egg white fine powder B was adhered to 5 kg of egg white powder A before finely pulverized by using a super mixer, and the product 1 of the present invention was 9.9 kg.
Obtained. Next, to 150 g of wheat flour and starch, 6 g of the product 1 of the present invention obtained above, 6 g of sugar, 3 g of salt, 3 g of powdered stock, 1.5 g of umami seasoning, 7.5 g of soy sauce, 45 g of liquid whole egg, 450 g of water Mix well until the mixture is uniform to obtain a dough for takoyaki. Next, the dough was poured into a heated takoyaki plate, green onion, cherry shrimp, tempura and boiled octopus were added, and the dough was baked while returning the dough to obtain a takoyaki product of the present invention.

Example 2 6 kg of egg yolk powder (average particle size 60 μm, 93% by weight of particles having a particle size of 20 μm or more) 4 kg of the egg white fine powder B of Example 1 was adhered using a super mixer to obtain the product 2 of the present invention. 9.9 kg was obtained. Next, a takoyaki was obtained in the same manner as in Example 1 except that 6 g of the product 2 of the present invention was added.

Example 3 Lard powder (animal powdered oil and fat obtained by emulsifying pork fat with an emulsified coating film agent in an O / W type and then spray-dried,
The average particle size is 68 μm, and the particle size of 20 μm or more is 9
3% by weight) to 4 kg, and 6 kg of the egg white fine powder B of Example 1 was applied using a super mixer to give the product 3 of the present invention 9.
9 kg was obtained. Next, a takoyaki was obtained in the same manner as in Example 1 except that 6 g of the product 3 of the present invention was added.

Example 4 25 kg of pectin A (average particle size 40 μm, 20 μm
An average particle size of 15. was obtained by pulverizing the above particles having a particle size of 95% by weight using a freeze crusher (manufactured by Hosokawa Micron Co., Ltd.) at a crushing temperature of −100 ° C. and a rotor peripheral speed of 93 m / s. 24.9 kg of a pectin fine powder B having a particle size of 43 μm and a particle size of 20 μm or less and 65% by weight was obtained. Whole egg hydrolyzate powder (average particle size 52μm, 20μ
3 kg of pectin fine powder B was adhered to 7 kg of particles having a particle diameter of m or more (95% by weight) using a super mixer to obtain 9.9 kg of the product 4 of the present invention. Next, a takoyaki was obtained in the same manner as in Example 1 except that 6 g of the product 4 of the present invention was added.

Example 5 25 kg of glycerin fatty acid ester (average particle size 72
μm, 96% by weight for particles with a diameter of 20 μm or more) 8
2 kg of the pectin fine powder B of Example 4 was attached to kg using a super mixer to obtain 9.9 kg of the product 5 of the present invention. Next, except that 6 g of the present invention product 5 is added,
Takoyaki was obtained in the same manner as in Example 1.

Comparative Example 1 A takoyaki was obtained in the same manner as in Example 1 except that 6 g of the egg white powder A used in Example 1 before being pulverized was added.

Comparative Example 2 6 kg of the egg yolk powder used in Example 2 and 4 kg of the egg white powder A before finely pulverized used in Example 1 were mixed in a super mixer except that 6 g was added. A takoyaki was obtained in the same manner as in Example 1.

Comparative Example 3 4 g of lard powder used in Example 3 and 6 kg of egg white powder A before finely pulverized used in Example 1 were mixed in a super mixer, except that 6 g was added. ,
Takoyaki was obtained in the same manner as in Example 1.

Comparative Example 4 7 g of whole egg hydrolyzate used in Example 4 and 3 kg of pectin A used in Example 4 before pulverization were mixed in a super mixer, and 6 g was added. A takoyaki was obtained in the same manner as in Example 1 except for the above.

Comparative Example 5 Except for adding 6 g of a mixture obtained by mixing 8 kg of glycerin fatty acid ester used in Example 5 and 2 kg of pectin A used in Example 4 before pulverization with a super mixer. A takoyaki was obtained in the same manner as in Example 1.

Comparative Example 6 Takoyaki was obtained in the same manner as in Example 1 except that the quality improver was not added. (Evaluation method) The takoyaki obtained in each of Examples 1 to 5 and Comparative Examples 1 to 6 was packed in a range-resistant pack and stored at 5 ° C overnight. Next, it was warmed in a 600 W household microwave oven for 2 minutes, and 20 panelists evaluated the texture of takoyaki.
Similarly, the texture and taste immediately after baking were evaluated. Evaluation of texture and taste was 10 points for very good, 9 points for fairly good, 8 points for slightly good, 7 points for moderate, 6 points for slightly bad, 5 points for fairly bad, and extremely bad. Things 4
It is set as a point and shown as an average value of 20 panelists. The results are shown in Table 1.

[0018]

[Table 1]

As is clear from Table 1, the product of the present invention had an excellent texture and a good taste immediately after baking and after being refrigerated and stored for 24 hours, as compared with the comparative product.

The embodiments of the present invention and the desired products are as follows. (1) A quality improving agent for takoyaki and okonomiyaki, characterized in that a fine powder having an average particle diameter of 20 μm or less contains a powder adhering to a core powder having an average particle diameter of 20 μm or more. (2) Fine powder having an average particle size of 20 μm or less is 20 μm
50% by weight or more of particles having the following particle diameters, and 50% by weight or more of particles having an average particle diameter of 20 μm or more as a core powder are included (1) ) The quality improving agent for takoyaki and okonomiyaki described above. (3) The core powder has an average particle size of 20 μm or more 3
(1) or (2) characterized in that it is less than 00 μm
The above-mentioned quality improver for takoyaki and okonomiyaki. (4) The average particle size of the powder to be the core is 20 μm or more 1
The quality improving agent for takoyaki and okonomiyaki according to any one of (1) to (3), which has a diameter of 00 μm or less. (5) The powdery protein material having a composition of powder and fine powder, which is a core, is selected from egg white powder, whole egg powder, egg yolk powder, milk protein, whey protein, sodium caseinate, wheat protein, glutenin, and gliadin. And its decomposition products, xanthan gum, gellan gum, alginic acid, sodium alginate, propylene glycol alginate propylene glycol ester, locust bean gum, carrageenan, guar gum, glucomannan, curdlan, psyllium seed gum, pectin, tara gum and a powdered paste and its paste. Degradation product, glycerin fatty acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, lecithin, powdered emulsifier selected from enzymatically decomposed lecithin, selected from tapioca starch, potato starch, corn starch, waxy corn starch, rice starch Powdered starch, processed products thereof, decomposed products thereof, beef tallow or lard having a melting point of 20 ° C. or higher are emulsified into an O / W type with an emulsification coating film agent and then spray dried to obtain animal powdered fats and oils. , One or more selected from the group consisting of vegetable powder oils and fats obtained by emulsifying palm oil or palm oil or soybean oil in an O / W type with an emulsion coating film agent, and then spray drying. (1)-
(4) The quality improving agent for takoyaki or okonomiyaki according to any one of the above. (6) The quality improving agent for takoyaki and okonomiyaki according to any one of (1) to (5), characterized in that the fine powder is finely powdered to an average particle size of 20 μm or less by air flow pulverization or freeze pulverization. . (7) The fine powder is attached to the powder to be the core by a blender or a high speed mixer (1) to
(6) The quality improving agent for takoyaki or okonomiyaki according to any one of the above. (8) The amount of the fine powder adhered to the powder serving as the core is 5% by weight.
The quality improving agent for takoyaki and okonomiyaki according to any one of (1) to (7), which is as described above. (9) When the takoyaki according to any one of (1) to (8) and the quality improving agent for okonomiyaki are added during the production of takoyaki and okonomiyaki, a fine particle having an average particle size of 20 μm or less has an average particle size of 20 μm or less. As a quality improving agent for other takoyaki and okonomiyaki that can be used in combination with the powder adhering to the core powder having a particle size of 20 μm or more, egg white, egg white hydrolyzate, egg yolk, egg yolk hydrolyzate, chicken egg (Whole egg), chicken egg hydrolyzate, whey protein, casein, casein sodium, milk protein, collagen, gelatin, plasma protein, wheat protein, glutenin, gliadin, soy protein, pea protein, xanthan gum, gellan gum, alginic acid, sodium alginate , Propylene glycol alginate, locust bean gum, carrageenan, guar gum, glucomanna , Curdlan, pectin, tamarind seed gum, gum arabic, karaya gum, gati gum, psyllium seed gum, tara gum, pullulan, CM
C, sodium polyacrylate, methyl cellulose, soybean polysaccharide, starch, modified starch, starch degradation product, glycerin fatty acid ester, organic acid monoglyceride, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester After emulsifying animal fats and oils such as sucrose fatty acid ester, calcium stearoyl lactylate, lecithin, enzymatically decomposed lecithin, enzyme-treated lecithin, beef tallow with a melting point of 20 ° C or higher, lard, etc. with an emulsion coating film agent , Animal powder oils and fats obtained by spray drying, palm oils, coconut oils, soybean oils, cottonseed oils, and other vegetable oils and fats are emulsified with an emulsion coating film agent to an O / W type, and then obtained by spray drying. There are vegetable powder oils and fats. (10) A method for producing takoyaki or okonomiyaki, which comprises adding the quality improving agent for octopus okonomiyaki or okonomiyaki according to any one of (1) to (8).

[0021]

INDUSTRIAL APPLICABILITY The present invention has good fluidity and powder compatibility, and does not impair the taste of takoyaki and okonomiyaki.
The surface is crispy and does not lose its shape, it is plump and has a pleasant texture, and the center has a juicy and soft feeling,
It has a light texture and is not only eaten immediately after cooking,
To provide a method for producing takoyaki and okonomiyaki, which is characterized by adding a quality improving agent for okonomiyaki and a quality improving agent for okonomiyaki that retains the above-mentioned texture even if it is reheated in a microwave oven after refrigerating or freezing. Therefore, the present invention is highly effective in improving the processing suitability and cooking suitability of takoyaki and okonomiyaki, and can greatly contribute to the food industry.

   ─────────────────────────────────────────────────── ─── Continued front page    (72) Inventor Keiichi Kondo             9-5 Akahori Shinmachi, Yokkaichi-shi, Mie Solarization             Gaku Co., Ltd. (72) Takashi Hagi, inventor             9-5 Akahori Shinmachi, Yokkaichi-shi, Mie Solarization             Gaku Co., Ltd. (72) Inventor Shobo Kawai             9-5 Akahori Shinmachi, Yokkaichi-shi, Mie Solarization             Gaku Co., Ltd. (72) Inventor Nagahiro Yamazaki             9-5 Akahori Shinmachi, Yokkaichi-shi, Mie Solarization             Gaku Co., Ltd. F term (reference) 4B036 LC05 LF14 LH11 LH12 LH13                       LH15 LK03 LP05

Claims (5)

[Claims] 1. A fine powder having an average particle diameter of 20 μm or less,
A quality improving agent for takoyaki and okonomiyaki, which comprises powder adhering to a core powder having an average particle diameter of 20 μm or more. 2. A fine powder having an average particle diameter of 20 μm or less,
A powder containing 50% by weight or more of particles having a particle size of 20 μm or less and having a core having an average particle size of 20 μm or more is 2
The quality improving agent for takoyaki and okonomiyaki according to claim 1, which contains 50% by weight or more of particles having a particle size of 0 μm or more. 3. A powdery protein material and its decomposed product, a powdered paste and its decomposed product, a powdered emulsifier, a powdered starch and its composition The quality improving agent for takoyaki and okonomiyaki according to claim 1 or 2, which is one or more selected from processed products and decomposed products thereof, animal powder oils and fats, vegetable powder oils and fats. 4. The takoyaki according to any one of claims 1 to 3, characterized in that the fine powder is finely pulverized to have an average particle diameter of 20 μm or less by air flow pulverization or freeze pulverization.
Quality improver for okonomiyaki. 5. Takoyaki according to any one of claims 1 to 4,
A method for producing takoyaki and okonomiyaki, which is characterized by adding a quality improving agent for okonomiyaki.