JP2008067676A - Wet-heat treated wheat flour for okonomi-yaki, mix for okonomi-yaki (pan cake), and okonomi-yakis - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide moisturized and heated wheat flour for okonomi-yaki (Japanese-style pancake containing vegetables and other foodstuff) enabling production of okonomi-yaki that is improved in volume, presenting moist sensations of batter coating and melting in mouth, being suppressed in dry and crumbling texture due to dryness and smoothness-lacked texture due to aging of the starch to maintain palate texture similar to that immediately after being produced, in other words, superior in resistance to deterioration with the passage of time, to provide a mix for both okonomi-yaki and okonomi-yaki which utilizes wheat flour. <P>SOLUTION: The moisturized and heated wheat flour for okonomi-yaki comprises wheat flour subjected to moisture and heat treatment, and has a pregelatinization degree α of 12.5-30 wt.% and viscosity of 1-10 Pa s, when water is added to 300 mass% of flour. The mix for both okonomi-yaki and the okonomi-yaki utilizes the wheat flour. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to wet-heat-treated wheat flour for okonomiyaki, okonomiyaki mix, and okonomiyaki, and more specifically, wet-heat treated wheat flour for okonomiyaki, which provides a okonomiyaki with a good texture and improved resistance to change over time, It relates to the okonomiyaki mix and okonomiyaki used.

  Okonomiyakis such as okonomiyaki and takoyaki are crisp on the surface, and the inside is moist and sticky. In addition, with the recent changes in meal style, it has been necessary to maintain such a texture even when reheated in a microwave oven after refrigeration or frozen storage. However, in reality, it is difficult to develop and maintain this texture, and various studies have been reported so far to solve this problem.

  In order to solve this problem, for example, “a premix containing wheat flour and hydroxypropylated starch” (Patent Document 1), “a mixture of cooked rice with a main product made from wheat flour, , Baked or baked after freezing storage, frozen as necessary, octopus ware, okonomiyaki or food similar to these (Patent Document 2), or “fresh okara with a product temperature of 110 ° C.- There are many reports, such as “okonomiyaki using dried okara powder produced by heat drying at 130 ° C.” (Patent Document 3).

  However, the techniques described in Patent Documents 1 to 3 are not sufficiently satisfactory in terms of taste and workability. In order to compensate for these drawbacks, “(1) heat-treated flour and / or starch having a flour content of 20% or less, and (2) a gelatinized flour having a starch content of 60% or more. Two kinds of pregelatinized starches and / or pregelatinized flours having different pregelatinization degrees are used in combination, as in “Okonomiyaki dough composition characterized by containing pregelatinized starch” (Patent Document 4). Some proposals have been made.

  However, since the technique described in Patent Document 4 uses a lot of pregelatinized starch and / or pregelatinized flour, the original flavor of wheat flour is reduced, and the preciousness derived from pregelatinized starch and / or pregelatinized flour still remains. It was a thing.

JP-A-6-277011 JP 11-46734 A JP-A-11-103809 JP 2002-125578 A

  The present invention solves such conventional problems, improves the volume of okonomiyaki, the moist feeling of the dough and the feeling of melting in the mouth, and reheating cooking such as microwave cooking after normal temperature, chilled or frozen storage In addition, it suppresses rustling due to drying and aging of starch and retains the texture immediately after production, in other words, okonomiyaki such as okonomiyaki and takoyaki, which has excellent aging resistance, can be obtained. An object of the present invention is to provide wheat flour, a okonomiyaki mix using the flour, and okonomiyaki.

The present invention solves the above problems by providing the following wet-heat-treated wheat flour for okonomiyaki, okonomiyaki mix, and okonomiyaki.
“Wheat-heated wheat flour, having a degree of gelatinization of 12.5% or more and 30% or less, and a viscosity of 1 Pa · s or more and 10 Pa · s or less when added to 300% by mass of flour. Wet heat-treated wheat flour for okonomiyaki. "
“A mix for okonomiyaki characterized in that it contains the above-mentioned wet heat-treated wheat flour for okonomiyaki”.
“A okonomiyaki produced using the above-mentioned wet heat-treated wheat flour for okonomiyaki or the okonomiyaki mix of the present invention”

  According to the present invention, the volume of okonomiyaki, the moist feeling of the dough, and the mouth melting feeling are improved. Further, in reheating cooking such as microwave cooking after normal storage, chilled or frozen storage, Okonomiyaki such as okonomiyaki and takoyaki, which has excellent aging resistance, and can maintain the texture immediately after production by suppressing the aging of aging, in other words, okonomiyaki and okonomiyaki using the flour Mix and okonomiyaki can be provided.

  First, a preferred embodiment of the wet heat-treated wheat flour for okonomiyaki of the present invention will be described below.

The wet heat-treated wheat flour of the present invention is obtained by performing a wet heat treatment in which water or water vapor is added to the wheat flour, followed by drying and pulverization. This wet heat-treated wheat flour has a degree of gelatinization of 12.5% or more and 30% or less, preferably a degree of alpha conversion of 15.0% or more and 25.0% or less, and when added to 300% by mass of flour The viscosity is 1 Pa · s or more and 10 Pa · s or less, preferably the viscosity is 2.0 Pa · s or more and 5.0 Pa · s or less.
The wet-heat treated wheat flour of the present invention preferably further has a particle size of 1.0 mm or less and a ratio of wheat flour having a particle size of 0.40 mm or less is 90% or more.

  Wet heat-treated wheat flour with a degree of alpha of less than 12.5% and a viscosity of less than 1 Pa · s when added to 300% by weight of flour is low in water absorption and swellability. Compared with okonomiyaki and takoyaki using the flour of,

  On the other hand, wet heat-treated wheat flour having a degree of gelatinization of more than 30% and a viscosity of 10 Pa · s when added to 300% by weight of the flour is not preferable because it gives a feeling of volume but causes stickiness.

  Moreover, since the particle size of this wet heat-treated wheat flour is 1.0 mm or less and the ratio of the wheat flour having a particle size of 0.40 mm or less is 90% or more, the flour quickly dissolves in water during dough preparation. The dough viscosity is also stable, there is no roughness after baking, and a smooth and meltable mouthfeel is obtained.

  Examples of wheat flour used as a raw material for the wet heat-treated wheat flour of the present invention include thin flour, medium flour and strong flour, which can be appropriately selected and used. Although the specific manufacturing method of this wet heat processing wheat flour is not limited, For example, the following methods are employ | adopted.

Regarding the wet heat treatment of wheat flour, any method may be used as long as it is a method of gelatinizing starch contained in wheat flour by wet heat treatment in which water or water vapor is added to the wheat flour, for example, after filling the wheat flour in a sealed container A method of heat-treating in a pressurized state using saturated steam, a method of adding and heating and kneading wheat flour using a uniaxial or biaxial extruder can be employed.
For example, after adding water appropriately to thin wheat flour, it is sealed and sealed in an aluminum pouch, and is heated (for example, at 110 to 130 ° C. for 10 to 20 minutes) under pressure (1 atm) using saturated steam. Thus, the wet heat-treated wheat flour of the present invention can be obtained.

  In addition, examples of the drying treatment method after the wet heat treatment include shelf drying, hot air drying, fluidized bed drying, and the like, which can be appropriately employed depending on the wet heat treatment method. For the grinding treatment after the drying treatment, various grinding means such as roll grinding and pin mill grinding can be employed.

  In the wet heat-treated wheat flour of the present invention, the above-mentioned degree of pregelatinization and viscosity are values measured as follows.

<Measurement of degree of alpha>
In measuring the degree of alpha (also referred to as the degree of gelatinization), the conventional beta-amylase pullulanase method is used. The contents will be described below.

(A) Reagents The reagents used are as follows.
1.0.8M acetic acid-Na acetate buffer 2.10N sodium hydroxide solution 3.2N acetic acid solution 4. Enzyme solution: 0.017 g of β-amylase (Nagase Seikagaku Corporation # 1500) and 0.17 g of pullulanase (Hayashibara Biochemical Institute, 31001) were dissolved in the above 0.8 M acetic acid-Na acetate buffer solution to give 100 ml. What
5. Inactivated enzyme solution: prepared by boiling the enzyme solution for 10 minutes.
6). Somogy reagent and Nelson reagent (reagent for measuring the amount of reducing sugar)

(B) Measuring method Wet heat-treated wheat flour is pulverized with a homogenizer to make it 100 mesh or less. 0.08 to 0.10 g of this pulverized wet heat-treated flour is taken in a glass homogenizer.
2. To this, 8.0 ml of demineralized water is added, and the glass homogenizer is moved up and down 10 to 20 times for dispersion.
3. Add two 25 ml graduated test tubes to 2. Take 2 ml of each of the above dispersions, and make one volume with 0.8 M acetic acid-Na acetate buffer to prepare a test group.
4). To the other one, 0.2 ml of 10N sodium hydroxide solution is added and reacted at 50 ° C. for 3 to 5 minutes to completely gelatinize. Thereafter, 1.0 ml of 2N acetic acid solution is added to adjust the pH to around 6.0, and then the volume is adjusted with 0.8 M acetic acid-Na acetate buffer solution to obtain a gelatinized section.
5. 3. above. And 4. Take 0.4 ml each of the test solution and the gelatinized test solution prepared in the above, add 0.1 ml of the enzyme solution to each, and allow the enzyme reaction at 40 ° C. for 30 minutes. At the same time, a blank prepared by adding 0.1 ml of inactivated enzyme instead of the enzyme solution is also prepared. Enzymatic reaction is performed while stirring the reaction solution occasionally.
6). Add 0.5 ml of the Somogy reagent to 0.5 ml of the reacted solution and boil in a boiling bath for 15 minutes. After boiling, cool in running water for 5 minutes, add 1.0 ml of Nelson reagent, stir and leave for 15 minutes.
7). Thereafter, 8.00 ml of demineralized water is added, followed by stirring and measuring the absorbance at 500 nm.

(C) Calculation of degree of alpha The degree of alpha is calculated according to the following formula.

<Measurement of viscosity>
In measuring the viscosity, a batter hydrated to 300% by mass of the powder is prepared, and the viscosity of the batter after mixing with a mixer is measured with a BM viscometer. The procedure will be described below.

(A) Preparation of batter 900 ml of cold water is poured into a bowl (manufactured by Hobart), and 300 g of wet heat-treated wheat flour is put thereon. Stir appropriately with a wire whip (manufactured by Hobart), blend in the powder and water, and then stir with a mixer (manufactured by Hobart) for 1st = 30 seconds and 2nd = 240 seconds.

(B) Measuring method Using a BM viscometer, the viscosity is measured after 10 minutes from stirring with the mixer.

  The wet heat-treated wheat flour for okonomiyaki according to the present invention can be used in the production of okonomiyaki in the same manner as conventional okonomiyaki flour. For example, the wet-heat-treated wheat flour for okonomiyaki of the present invention may be prepared by adding water to the batter at the time of manufacturing the okonomiyaki, and mixing other okonomiyaki ingredients with the batter. It may be mixed with other okonomiyaki ingredients in advance.

Next, the okonomiyaki mix of the present invention will be described.
The mix for okonomiyaki of the present invention contains the above-mentioned wet heat-treated wheat flour for okonomiyaki as the okonomiyaki flour for okonomiyaki.
The okonomiyaki mix according to the present invention includes, in addition to the wet heat-treated wheat flour, raw materials and additives conventionally used for okonomiyaki, such as other flours, flours, starches; soy protein, wheat gluten, egg powders. , Protein materials such as skim milk powder; fats and oils such as animal and vegetable fats and oils; powdered fats and oils; yam powder, dietary fiber, swelling agent, thickener, emulsifier, salt, sugar, sweetener, spice, seasoning, vitamins, minerals , Pigments, fragrances, dextrins and the like can be appropriately contained. In the okonomiyaki mix of the present invention, when other flour raw materials are used in addition to the wet heat treated wheat flour, the content of the wet heat treated wheat flour is preferably 5% by mass or more in the whole flour raw material.

  In addition, the okonomiyaki mix of the present invention has a composition corresponding to Kanto-style okonomiyaki, Kansai-style okonomiyaki, Hiroshima-style okonomiyaki, takoyaki, leek grilled, squid grilled, monjayaki, etc., for example, egg, cabbage, It can also be blended with ingredients such as leeks, fried balls, meat and seafood, and ginger.

  The okonomiyaki mix of the present invention contains the wet heat-treated wheat flour of the present invention, so that it does not contain commercially available pregelatinized starch or thickener, or contains the content of commercially available pregelatinized starch or thickener. Because the formulation design can be minimized, there is no unpleasant stickiness or stickiness due to the addition of pregelatinized starch or thickener, it is excellent in volume, it is very moist and melts in the mouth, and the original flavor of wheat flour Furthermore, even in reheating cooking at room temperature, chilled or in a microwave oven after refrigerated storage, okonomiyaki having excellent resistance to change with time can be produced in which dryness due to drying and aging of starch are suppressed. it can.

The okonomiyaki of the present invention is produced by a conventional method using the above-mentioned wet heat-treated wheat flour for okonomiyaki or the okonomiyaki mix of the present invention. Examples of okonomiyaki include Kanto-style okonomiyaki, Kansai-style okonomiyaki, Hiroshima-style okonomiyaki, takoyaki, leek, squid, and monja-yaki.
For example, in order to produce the okonomiyaki of the present invention using the okonomiyaki mix of the present invention, it is adjusted to an appropriate batter viscosity by adding water to the okonomiyaki mix, and the batter liquid is mixed with various ingredients and baked. Create it. The viscosity of the batter at that time is appropriately adjusted according to the target product, the mix composition and the desired baking state, but generally the viscosity is about 0.25 Pa · s to 10 Pa · s.

  Next, in order to describe the present invention more specifically, examples and comparative examples will be described. However, the present invention is not limited to the following examples.

<Examples 1-4 and Comparative Examples 1-2>
Wheat flour (soft flour: Violet made by Nisshin Flour Milling Co., Ltd.) was added with the water content shown in Table 1, sealed in an aluminum pouch, and heated in a pressurized (1 atm) state using saturated steam. A wet heat treatment was performed by treatment (at 130 ° C. for 15 minutes).

  After the wet heat treatment, the wet heat treated wheat flour is dried by shelf drying, and then pulverized by a pulverizer. The proportion of the flour having a particle size of 1.0 mm or less is 100% and the flour having a particle size of 0.40 mm or less. Wet heat-treated wheat flour with a ratio of 90% was obtained. Table 1 shows the degree of gelatinization of the obtained wet heat-treated wheat flour and the viscosity when added to 300% by mass of the flour. Note that the degree of gelatinization and the viscosity were measured by the procedure described above. The particle size was measured using a Microtrac FRA9220 (dry type) (manufactured by Nikkiso Co., Ltd.).

<Comparative Examples 3-4>
Comparative Example 3 is an example in which wheat flour not subjected to wet heat treatment (soft flour: Violet manufactured by Nisshin Flour Milling Co., Ltd.) is used. Further, Comparative Example 4 includes two types of pregelatinized flour and pregelatinized starch having different degrees of pregelatinization, as in the okonomiyaki dough composition described in Patent Document 4 (Japanese Patent Application Laid-Open No. 2002-125578). This is an example in which a flour composition containing pregelatinized flour having a pregelatinization degree of 20% or less and pregelatinized corn flour having a pregelatinization degree of 60% or more is used.

<Evaluation Test Example 1>
Okonomiyaki in the mix formulation and cooking method shown in Table 2 using the wet heat treated flour of Examples 1 to 4, the wet heat treated flour of Comparative Examples 1 to 2, the flour of Comparative Example 3 and the flour composition of Comparative Example 4 Each was prepared.

  The obtained okonomiyaki was evaluated by 10 panelists according to the evaluation criteria shown in Table 3 below, which were reheated in a microwave oven immediately after firing and after chilled storage for 24 hours. The results are also shown in Table 1.

  As is apparent from the above results, the moisture content of the present invention has a degree of gelatinization of 12.5% or more and 30% or less, and a viscosity of 1 Pa · s or more and 10 Pa · s or less by adding 300% by mass of the powder. Okonomiyaki (Examples 1 to 4) using a mix containing heat-treated flour absorbs more water than those using untreated flour (Comparative Example 3), and it is found that the texture is also very good. .

  In okonomiyaki (comparative example 1) using a mix containing less than 12.5%, hydrothermally treated wheat flour of less than 1 Pa · s with water of less than 12.5% vs. 300% by weight of flour, okonomiyaki using untreated flour (Comparative Example 1) Less superior to Comparative Example 3). Moreover, in the okonomiyaki (comparative example 2) using the wet heat-treatment powder | flour which exceeds 30 Pa, and the heat treatment powder | flour exceeding 10 Pa * s with the addition of 300 mass% with respect to powder has a stickiness, there is a problem in quality.

  In addition, as in the okonomiyaki dough composition described in Patent Document 4 (Japanese Patent Application Laid-Open No. 2002-125578), okonomiyaki using two types of pregelatinized flour and pregelatinized starch with different degrees of pregelatinization (comparison) In Example 4), too, the pregelatinized starch is frequently used, so that it feels sticky and it can be seen that the products of the present invention of Examples 1 to 3 are more effective.

<Examples 5-6>
The conditions of the wet heat treatment when producing the wet heat treated wheat flour were the same as in the case of Example 2, the conditions of the grinding treatment after drying were changed, and the wet heat treated wheat flour having the particle size distribution shown in Table 4 was prepared and carried out. As in Example 2, okonomiyaki was cooked and evaluated. The results are shown in Table 4. In Table 4, the results of Example 2 are also shown.

  As is clear from the results shown in Table 4, when the particles having a particle size of 0.40 mm or more and those having a particle size of 1 mm or more are added, the large particle component is difficult to dissolve, so that it feels rough and sticky and the texture decreases. Tend to.

  From the above results, the okonomiyaki according to the present invention generally has a degree of gelatinization of 12.5% or more and 30% or less, and a viscosity when added to 300% by mass of powder is 1 Pa · s or more and 10 Pa · s. Use of a okonomiyaki mix characterized by containing wet heat-treated wheat flour having a particle size of 1.0 s or less, a particle size of 1.0 mm or less, and a proportion of wheat flour having a particle size of 0.40 mm or less of 90% or more It is clear that an extremely excellent effect is obtained.

Claims (4)

  Wheat-heated wheat flour, the degree of alpha conversion is 12.5% or more and 30% or less, and the viscosity when added to 300% by mass of the flour is 1 Pa · s or more and 10 Pa · s or less Wet heat-treated flour for okonomiyaki.   The wet-heat-treated wheat flour for okonomiyaki according to claim 1, wherein the particle size is 1.0 mm or less and the ratio of wheat flour having a particle size of 0.40 mm or less is 90% or more.   A mix for okonomiyaki, comprising the heat-treated wheat flour for okonomiyaki according to claim 1 or 2.   An okonomiyaki produced using the wet-heat-treated wheat flour for okonomiyaki according to claim 1 or 2 or the okonomiyaki mix according to claim 3.