JP2010104245A - Mix flour for baked cakes and baked cakes - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide mix flour for baked cakes, which produces baked cakes having light texture and good crispness, is not dried and has a moist texture even after frozen storage in spite of having a volume, and baked cakes. <P>SOLUTION: Dough is prepared by using mix flour for baked cakes comprising modified rice flour that is obtained by applying at least one selected from compressive force, impact force, frictional force, and shear force to rice grain or rice flour and has a degree of swelling of not less than 4.5 and a gelation maximum viscosity of amylograph of not more than 500 BU. The baked cakes are obtained by baking the dough. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a mixed powder and baked potato for baked potatoes that can produce baked potatoes having a moist texture with a light texture that is crisp with a good texture and that does not stick even after being frozen. Related to the kind.

  Dorayaki, hot cake, pancake, Hagi Yaki, Imagawa Yaki, Castella Yaki, Doll Yaki, Momiji Manju, Suzu Castella, Waffle and other baked potatoes were prepared by adding water to mixed flour containing flour and swelling agent The dough (batter liquid) is made by pouring on an iron plate and flat baking, or by pouring into a mold of a desired shape.

  In order to improve the texture of such baked potatoes, it has been conventionally practiced to further contain processed starch, an emulsifier and the like in the mixed powder for baked potatoes.

  For example, in the following Patent Document 1, hot cakes, pancakes, Imagawa-yaki, rotary-yaki, doll-yaki, bell castella, large-format yaki, roasted yaki, etc. using an oil and fat composition containing water, ethanol, sugars, and an emulsifier Is disclosed.

Further, in Patent Document 2 below, water is added to a raw material in which 50 to 99% by weight of processed starch and / or potato starch and 1 to 10% by weight of fats and oils are mixed to prepare a liquid dough, followed by baking. , Baked potatoes, Imagawa ware, doll baked rice, maple buns, waffles and other baked baked goods.
Japanese Patent Laid-Open No. 2000-116311 JP 2004-321182 A

  However, in the case of conventional baked potatoes, the texture tends to be heavy when trying to give a voluminous feel. For this reason, it has been difficult to obtain baked potatoes with a light texture and good crispness while having a large volume. In addition, when the food was frozen and cooked in a microwave oven or the like, it was easy to have a dry texture.

  Therefore, the object of the present invention is to provide a baked potato mix that can produce baked potatoes with a moist texture that is crisp with a light texture and is crisp even after frozen storage, while having a volume. It is to provide flour and grilled potatoes.

  In order to achieve the above object, the mixed powder for shochu cakes of the present invention is produced by adding at least one selected from compression force, impact force, friction force and shear force to rice grains or rice flour, and has a swelling degree. It contains a modified rice flour having a viscosity of 4.5 or more and a maximum amylograph pasting viscosity of 500 BU or less.

  The mixed powder for baked potatoes of the present invention is used for the production of baked potatoes selected from dorayaki, hot cake, pancake, baked potato, Imagawa baked, castella baked, doll baked, maple bun, bell castella and waffle It is preferable.

  It is preferable that the mixed powder for grilled potatoes of the present invention contains 1 to 80% by mass of the modified rice powder.

  The mixed flour for baked potatoes of the present invention preferably contains the modified rice flour, the flour excluding the modified rice flour and / or starch produced from the flour, a swelling agent, and a saccharide, 1 to 80% by mass of the modified rice flour, 1 to 99% by mass of starch excluding the modified rice flour and / or starch produced from the flour, 0.1 to 20% by mass of a swelling agent, and 1 sugar. It is more preferable to contain -80 mass%.

  Moreover, the baked potatoes of the present invention are obtained by baking the dough prepared using the above mixed powder for baked potatoes.

  The shochus of the present invention are preferably frozen or refrigerated and eaten after being reheated in a microwave oven or oven.

  The mixed powder for baked potatoes of the present invention is baked dough prepared by adding a liquid such as water, has a voluminous feel, is crisp with a light texture, and has a savory flavor as a surface, You can get baked potatoes that are moist and melt in the mouth. Moreover, the baked potatoes obtained by using this mixed powder for baked potatoes have a high water retention ability, and the texture is hardly deteriorated even after a long time after manufacture. Furthermore, after cold storage or frozen storage, the food texture is good even after cooking, and the texture is good. Therefore, the fresh texture can be reproduced, which is suitable for take-out and chilled products.

  The baked potatoes that are the subject of the present invention are flat baked products obtained by flat baking dough (batter liquid) such as dorayaki, hot cake, pancake, etc., and baked potatoes (including animal-shaped mold baked products) , Dough (batter liquid) such as Imagawa-yaki (also called large-format or rotary-yaki), castella yaki, doll yaki (including doll-shaped molds), maple buns, bell castella, waffles, etc. A mold baked product obtained by firing in a mold is preferred.

[Mixed powder for grilled salmon]
The mixed powder for baked potatoes of the present invention is produced by adding at least one selected from compression force, impact force, friction force and shear force to rice grains or rice flour, and the degree of swelling is 4.5 or more, It contains modified rice flour having a maximum amylograph pasting viscosity of 500 BU or less.

(Modified rice flour)
The modified rice flour is rice flour obtained by adding at least one selected from compressive force, impact force, friction force and shear force to rice grain or rice flour and partially damaging the starch, for example, sake Preferable examples include rice flour produced during the production of sake rice for brewing and white rice bran.

  The modified rice powder needs to have a degree of swelling of 4.5 or more, preferably 5 to 12, and more preferably 6 to 10. If the swelling degree is less than 4.5, the effect of the present invention cannot be obtained sufficiently. The degree of swelling is a value measured as follows. That is, 1 g of rice flour as a sample is dispersed in 100 cc of water, centrifuged for 30 minutes, divided into a gel layer and a supernatant, the weight of the gel layer is measured, and the weight of the gel layer at this time is A. Then, the gel layer is dried at 105 ° C. for 3 hours, and the weight of the dried gel layer is defined as B. The value of A / B is taken as the degree of swelling. In addition, the swelling degree of the rice flour obtained by pulverizing the sticky rice is about 2 to 3.6.

  The modified rice flour needs to have a maximum amylograph pasting viscosity of 500 BU or less, preferably 400 BU or less, and more preferably 300 BU or less. When the maximum amylograph pasting viscosity exceeds 500 BU, the effect of the present invention cannot be sufficiently obtained. The maximum amylograph gelatinization viscosity is the maximum viscosity when the change in the gelatinization degree of wheat flour is measured with an amylograph tester, and an aqueous suspension containing a sample with a solid content of 50 g in a measurement container of the amylograph tester. After putting 500 g in the apparatus and raising the temperature at 1.5 ° C./min, the temperature is maintained at the same temperature for 30 minutes after reaching 95 ° C., and the maximum viscosity during this period is defined as the maximum viscosity of amylograph gelatinization. In addition, the amylograph gelatinization highest viscosity of the rice flour obtained by pulverizing the sticky rice is about 700 to 1000 BU.

  The modified rice flour preferably has a degree of gelatinization of 50 to 90%, more preferably 60 to 85%. If the degree of alpha is less than 50%, a baked potato having a good texture can be obtained immediately after baking, but the texture tends to harden over time. If the degree of alpha exceeds 90%, the melting of the resulting shochu is likely to deteriorate.

  The modified rice flour is preferably contained in the mixed flour for grilled potatoes in an amount of 1 to 80% by mass, more preferably 1 to 50% by mass, and particularly preferably 1 to 30% by mass. If the content is less than 1% by mass, sufficient effects may not be obtained. When the content exceeds 80% by mass, workability may be deteriorated, and shape retention may be deteriorated.

(Other ingredients)
It is preferable that the mixed flour for baked potatoes of the present invention further contains cereal flour excluding the modified rice flour and / or starch produced from the cereal flour. As flour, tapioca, potato, corn, wheat, sweet potato, rice flour (excluding the modified rice flour of the present invention) and the like are preferably used. Further, as starches, starch obtained from the above-mentioned cereal flour, modified starch obtained by subjecting these starches to chemical treatment (etherification, esterification, crosslinking, oxidation, acid decomposition), etc. are preferably used. The flour excluding the modified rice flour and / or the starch produced from the flour is preferably contained in the mixed flour for grilled rice cake in an amount of 1 to 99% by mass, more preferably 1 to 90% by mass, and 1 to 80%. Mass% is particularly preferred. If the content is less than 1% by mass, the shape retention of the resulting shochu may be deteriorated. Moreover, when content exceeds 99 mass%, the food texture peculiar to shochu may not be obtained.

  It is preferable that the mixed powder for shochus of the present invention further contains an expanding agent. The swelling agent is not particularly limited, and a mixture of a bicarbonate of pH 7 or higher such as sodium bicarbonate or ammonium bicarbonate and an acid such as alum, potassium tartrate, fumaric acid or a salt exhibiting an acidic reaction is preferably used. .

  The expansion agent is preferably contained in the mixed powder for grilled potatoes in an amount of 0.1 to 20% by mass, more preferably 0.1 to 15% by mass, and 0.1 to 10% by mass. Particularly preferred. If the content is less than 0.1% by mass, sufficient foaming may not be obtained, and the inner layer may be clogged. When the content exceeds 20% by mass, foaming is too intense, workability is deteriorated, and bitterness tends to be imparted to the resulting shochu.

  It is preferable that the mixed powder for grilled potatoes of the present invention further contains a saccharide. The sugars are not particularly limited, and examples include monosaccharides such as glucose, fructose, and xylose, disaccharides such as trehalose, sucrose (sugar), maltose, lactose, and palatinose, polysaccharides such as oligosaccharides and invert sugars, and sugar alcohols. it can.

  It is preferable to contain 1-80 mass% of saccharides in the mixed powder for baked potatoes, it is more preferable to contain 1-70 mass%, and it is especially preferable to contain 1-50 mass%. If the content is less than 1% by mass, the baked color is thin, and the texture is also easy to stick. When the content exceeds 80% by mass, workability such as mold release is deteriorated, and further, the sweetness of the obtained shochu is likely to be increased.

  Moreover, salt, skim milk powder, a fragrance | flavor, etc. may further be added to the mixed powder for baked potatoes of this invention according to the kind of objective baked potatoes.

[Grilled salmon]
Next, the grilled potatoes of the present invention will be described.

  The baked potatoes of the present invention are obtained by adding water to the above-mentioned mixed powder for baked potatoes, further adding oil and fat and eggs as necessary to prepare a dough (batter solution), and baking the dough. It is done.

  For example, in a flat-baked product such as dorayaki, hot cake, pancake, etc., it is obtained by pouring the dough on an iron plate heated to 120 to 220 ° C. and firing both sides.

  In addition, in the case of mold-baked products such as Takiyaki, Imagawa-yaki, Castella-yaki, Doll-yaki, Momiji Manju, Waffle, and Bell Castella, the dough is poured into a predetermined mold heated to 120 to 220 ° C. and fired. Can be obtained.

  The baked potatoes of the present invention have a voluminous feeling, a light texture and good crispness, the surface has a savory flavor, and the inside is moist and melts in the mouth. Moreover, the surface has a clear baked color and is excellent in appearance. In addition, the water retaining ability is high, and the texture does not become stiff even after time has elapsed since the production, and the texture is moist and difficult to deteriorate. The above modified rice flour has a viscosity on the amylograph cooling curve that is less likely to be higher than that of other flours and starches, and the modified rice flour itself is less likely to become hard. It is presumed that the texture of the kind has become harder.

  In addition, after cold storage or frozen storage, even when cooked, it has no texture and has a good texture, so a fresh texture can be reproduced. Therefore, it is suitable as a take-out or chilled shochu.

  Moreover, in this invention, the baked potatoes obtained by baking as mentioned above may be refrigerated and used as a chilled food, or may be frozen and used as a frozen food. And the refrigerated or frozen baked potatoes become baked potatoes having a good texture immediately after baking simply by heating them in a microwave oven.

  Hereinafter, the present invention will be described more specifically with reference to examples. In each of the following test examples, white rice bran (swelling degree = 6.8, amylograph maximum viscosity = 120 BU, α degree = 76.7%) was used as the modified rice flour. As the rice flour, a rice bran powder product (swelling degree = 3.6, amylograph maximum viscosity = 990BU, α degree = 35.9%) was used. As the pregelatinized rice flour, a completely pregelatinized rice flour product (swelling degree = 8.9, maximum amylograph viscosity: not measurable, alpha degree = 99% or more) was used.

[Test Example 1] (Imakawa Yaki)
The blending amounts (unit: mass%) shown in Table 1 below were mixed to prepare mixed powders of Example 1-1 and Comparative Examples 1-1 to 1-2.

100 g of the above mixed powder, 5 g of egg, and 130 g of water were kneaded and homogenized to prepare a dough. Then, 40 g of the obtained dough was placed in an Imagawa-yaki mold that had been heated to around 150 ° C. in advance and baked for 4 minutes. After putting 30 g of dough in the opposite mold, each mold was combined for 4 minutes. Baked.
About the obtained Imagawa Yaki, the thickness of the center is measured with calipers, the volume feeling is evaluated, and the results are shown in Table 2. The numerical values in parentheses in Table 2 are ratios when the volume of Imagawa Yaki in Comparative Example 1-3 is 1.
Moreover, the cross-sectional photograph of Imagawa-yaki of Example 1-2, Comparative Example 1-3, and Comparative Example 1-4 is shown in FIG.

From the above results, Imagawa Yaki of Example 1-2 using mixed flour containing modified rice flour was most voluminous. In addition, this Imagawa-yaki had a moist texture and a crispy surface, and had a fragrant scent.
On the other hand, Imagawa-yaki of Comparative Examples 1-3 and 1-4 using mixed flour containing no modified rice flour had no volume feeling, and the texture was hard and cracked.

[Test Example 2] (Castella baking)
The blending amounts (unit: mass%) shown in Table 3 below were mixed to prepare mixed powders of Examples 2-1 to 2-2 and Comparative Examples 2-1 to 2-4.

100 g of the mixed powder, egg 100, 30 to 50 g of water, and 15 g of melted butter were kneaded and homogenized to prepare a dough.
100 g of the obtained dough was passed through a baking plate at 180 ° C. and baked for 3 minutes, and then inverted and baked for 2 minutes. About the obtained castella baking, the thickness of the center part was measured with calipers, and the volume feeling was evaluated (Example 2-3, Example 2-4, Comparative Example 2-5). These are summarized in Table 4 below. The numerical values in parentheses in Table 4 are ratios when the volume of the castella baking in Comparative Example 2-5 is 1. Moreover, the cross-sectional photograph of the castella baking of Example 2-3, Example 2-4, and Comparative Example 2-5 is shown in FIG.

  From the above results, the castella baking of Examples 2-3 and 2-4 using the mixed flour containing the modified rice flour was moist and melted well in the mouth while having a sense of volume.

Next, 20 g of the obtained dough is put into a castella baking mold that has been heated to about 150 ° C. in advance and baked for 2 minutes. After putting 10 g of dough into the opposite mold, the respective molds are combined. Baked for 2 minutes.
After 10 minutes elapse of baking of the obtained castella grill, after 2 hours, the texture (crisp feeling, moist feeling) after freezing and range-up was evaluated by 10 panelists (Example 2-5, Comparative Example) 2-6 to 2-8). The average value of these results is shown in Table 5. Note that the crispness was 5: very good crispness, 4: good crispness, 3: good crispness, 2: slight cracking, and 1: cracking. Also, the moist feeling was 5: very moist, 4: moist, 3: slightly moist, 2: slightly cramped, 1: cramped.

  From the above results, the castella grilling of Example 2-5 produced using the mixed powder containing the modified rice flour had a good crispness and was moist and well melted in the mouth. Moreover, it was strong against changes over time, the texture was not easily deteriorated, and even after freezing and range-up, it had a taste just after production.

[Test Example 3] (Hotcake)
Mixing amounts (unit: mass%) shown in Table 6 below were mixed to prepare mixed powders of Example 3-1 and Comparative Examples 3-1 to 3-3.

100 g of the mixed powder, 25 g of whole eggs, and 75 g of milk were mixed with a whisk and homogenized to prepare a dough. 100 g of the obtained dough was circularly flowed on a hot plate heated to 180 ° C. and fired for 3 minutes in the front, and then inverted and fired for 2 minutes on the back.
The hot cake produced using the mixed powder of Example 3-1 containing the modified rice flour had the most volume feeling. In addition, the texture was light and moist and melted in the mouth. Furthermore, even after freezing and range-up, the effect did not change and there was no dryness.

It is a cross-sectional photograph of Imagawa-yaki of Example 1-2, Comparative Example 1-3, and Comparative Example 1-4. It is a cross-sectional photograph of castella baking of Example 2-3, Example 2-4, and Comparative Example 2-5.

Claims (7)

  It is manufactured by adding at least one selected from compressive force, impact force, friction force and shear force to rice grains or rice flour, and has a swelling degree of 4.5 or more and a maximum amylograph gelatinization viscosity of 500 BU or less. A mixed powder for grilled potatoes characterized by containing quality rice flour.   2. For grilled potatoes according to claim 1, used for the production of baked potatoes selected from dorayaki, hot cake, pancake, salmon baked, Imagawa baked, castella baked, doll baked, maple bun, bell castella and waffle Mixed powder.   The mixed powder for shochu cakes according to claim 1 or 2, comprising 1 to 80% by mass of the modified rice flour.   The grill according to any one of claims 1 to 3, comprising the modified rice flour, flour excluding the modified rice flour and / or starches produced from the flour, a swelling agent, and a saccharide. Mixed powder for moss.   1 to 80% by mass of the modified rice flour, 1 to 99% by mass of starch excluding the modified rice flour and / or starch produced from the flour, 0.1 to 20% by mass of a swelling agent, and 1 sugar. The mixed powder for grilled potatoes according to claim 4, containing ~ 80% by mass.   Baked potatoes obtained by baking the dough prepared using the mixed powder for baked potatoes according to any one of claims 1 to 5.   The baked potatoes according to claim 6, which are frozen or refrigerated and eaten by being reheated in a microwave oven or an oven.