JP2011010589A - Roasted flour composition for grilled dish - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide roasted flour composition for grilled dishes with which a grilled dish whose texture is crisp on the outside or meltable in your mouth on the inside is obtained.SOLUTION: The flour composition for grilled dishes is prepared by mixing wheat flour and starch in a ratio of 80:20-20:80, respectively, and roasting the mixture. The roasting condition is to heat at 120-160°C for 1-3h. Moreover, it is a mixed powder which contains the flour composition for grilled dishes.

Description

  The present invention relates to a roasted flour composition for baked goods.

It is known to roast wheat flour and starch for the purpose of improving the texture and secondary processability.
As an example of roasting wheat flour, roasting having a gluten vitality of 10 to 65%, characterized by roasting wheat flour or raw material powder composed of wheat flour and starch for 50 to 150 minutes under the condition of a product temperature of 110 to 160 ° C. A method for producing baked wheat flour is known (see, for example, Patent Document 1).
Examples of roasting starch include 100 parts starch used in fried foods, the amount of alkaline salts necessary to adjust the pH of the wet starch mixture to 7-10, 0.1-3.0 parts sugar Quality, dextrin, sugar alcohol alone or as a mixture, 0.05-1.0 part raw soy flour and 15-28% moisture in a wet starch mixture containing 1 to 120 ° C. A process for producing processed starch for foods is known, characterized by performing neutralization and humidity adjustment by adding an organic acid if necessary after heating and baking for more than an hour (see, for example, Patent Document 2).

JP 2002-345421 A JP-A-1-133714

  An object of the present invention is to provide a flour composition for grilled foods, which can use a roasting treatment to obtain a grilled food with a crisp outer texture and a good crispness, or a crisp inner layer.

As a result of intensive studies to achieve the above-mentioned object, the present inventors have previously studied before the roasting process the flour and starch that have been roasted separately and then mixed and used as necessary. When mixing and roasting the mixture, surprisingly, it was found that better secondary processability can be obtained than when roasting wheat flour and starch separately and then mixing, and the present invention has been completed. .
Accordingly, the present invention is a flour composition for grilled food, characterized in that wheat flour and starch are mixed such that the ratio of wheat flour to starch is 80:20 to 20:80, respectively, and the mixture is roasted. .
Moreover, roasting conditions are the said methods characterized by heating at 120 to 160 degreeC for 1 to 3 hours.
Moreover, it is a mixed powder containing the flour composition for baked goods.

  By using the flour composition for baked goods of the present invention, it is possible to obtain a baked product having a crisp outer texture and a crisp texture, or a crisp inner layer.

Hereinafter, the present invention will be described in detail.
In the present invention, baked goods are takoyaki, okonomiyaki, chijimi, etc., flour or mixed powder is mixed with water and eggs to make a batter, mixed with ingredients such as vegetables, seafood or meat, with a baking machine A flour product that is heated by contact and fired.
The texture is characterized by a crispy texture on the surface of the product, a crisp feel on the inner layer, and a feeling of melting in the mouth.

The wheat flour used in the present invention can be appropriately selected from thin wheat flour, medium wheat flour or strong wheat flour according to the texture and taste of the desired product.
Whole grain powder can also be used when seeking a strong texture and flavor.
These can be used alone or in admixture of two or more.

  The starch that can be used in the present invention is not particularly limited as long as it is an edible starch, and corn starch, waxy corn starch, wheat starch, potato starch, tapioca starch, rice starch, sago starch and the like can be used.

In the present invention, the ratio of wheat flour to starch is in the range of 80:20 to 20:80, respectively.
If the ratio is more than that, the effect of roasting the mixture cannot be obtained.
Within this range, the blending ratio of wheat flour and starch can be adjusted according to the quality required for the final product.
For example, the starch ratio is increased for a hard but firm texture, and the flour ratio is increased for takoyaki, which enhances the moist feeling of the product inner layer.

Any type of machine can be used for the roasting treatment as long as the temperature of the grains rises, such as a normal dryer, a type that blows hot air, and a bakery oven for confectionery.
For example, a mixture of wheat flour and starch previously packed in a metallic container such as a baking mold for bread, and then covered and baked in a confectionery baking oven or spread the mixture on a baking baking baking sheet A method of roasting in a hot air dryer can be used.
For large-scale production, a band oven or the like in which the lower firing surface is heated can be used.
Differences in water loss caused by different dry heat methods do not affect workability.

The roasting conditions are preferably 120 ° C. to 160 ° C. and heated for 1 to 3 hours. More preferably, it is 125 to 145 ° C. for 1 to 2 hours.
If the roasting temperature is less than 120 ° C., the roasting is insufficient, and there is a tendency for the mouthfeel and crunchiness to be insufficient.
When the roasting temperature exceeds 160 ° C., there is a tendency for a burning odor to occur, which is not preferable.
If the roasting time is less than 1 hour, the roasting is insufficient, and there is a tendency for the mouthfeel and crunchiness to be insufficient.
A roasting time of 3 hours or more is not preferable because there is a tendency for a burning odor to occur.
In the present invention, “OO” to “ΔΔ” refer to “OO” to “ΔΔ”, for example, “1 to 3” means 1 to 3 inclusive.

Hereinafter, the present invention will be specifically described by way of examples.
[Example 1] Takoyaki 70 parts by weight of medium-strength flour and 30 parts by weight of waxy corn starch were mixed and roasted at 145 ° C for 2 hours using a dryer to obtain a flour composition for grilled food of the present invention.
Each material was mix | blended with the said wheat flour composition in the ratio shown in Table 1, and the takoyaki mix was prepared.

  A batter was prepared by adding 320 parts by weight of water and 30 parts by weight of a split egg to 100 parts by weight of the takoyaki mix. About half of the amount of batter was poured into a takoyaki calciner heated to 190 ° C., tako, green onion, tempura and red ginger were added, and the remaining batter was poured and baked for 6 minutes to obtain takoyaki.

[Comparative Example 1] Takoyaki In Example 1, takoyaki was obtained in the same manner as in Example 1 except that the roasting treatment of medium-strength flour and waxy corn starch was not performed.

[Examples 2 to 5 and Comparative Examples 2 to 4] Takoyaki In Example 1, roasting treatment was performed using 70 parts by weight of medium-strength flour and 30 parts by weight of waxy corn starch. Table 2 shows the ratio of medium-strength flour and waxy corn starch. As shown in Fig. 1, takoyaki was obtained in the same manner as in Example 1 except that the mixture was roasted into the remaining flour or waxy corn starch and mixed after roasting.
About each baked product, the food texture of the outer layer and inner layer immediately after baking was evaluated by 10 panelists according to the following evaluation criteria.
Outer layer 5 Outer layer is thick and crisp feeling is very good 4 Outer layer is thick and crisp feeling is good, crisp feeling is good 3 Outer layer thickness, crisp feeling is normal, crisp feeling is normal 2 Outer layer is thin Slightly crispy and slightly crisp 1 Outer layer is thin and crispy and inner crisp is not crisp 5 Inner is soft and has a throat, very good lipstick 4 Inner is soft and has a throat Good 3 Inner layer trolley, normal mouth 2 The inner layer is harder and less trolley, and the mouth is slightly bad 1 The inner layer is hard, no throat, and the mouth is bad The results are shown in Table 2.

The texture of takoyaki using the takoyaki mix of Example 1 has a crispy texture with a crisp outer layer texture, soft inner layer, and has a tromi, the best balance between the outer layer and inner layer texture Met.
When non-roasted wheat flour and starch are used (Comparative Example 1), both the outer layer and the inner layer are inferior, and when the flour and waxy corn starch are roasted separately (Comparative Example 2), the blending ratio of flour and waxy corn starch is Those outside the range of 80:20 to 20:80 (Comparative Example 3 and Comparative Example 4) were inferior to Examples 1-5, although better than unroasted.

[Examples 6 to 9] Takoyaki Test of roasting conditions In Example 1, except that the roasting conditions were changed to the conditions shown in Table 3, takoyaki was obtained and evaluated.
The results are shown in Table 3.

The texture of the takoyaki in Examples 6 and 7 is that the texture of the outer layer is crisp and has a good crispness, the inner layer is soft and has a trolley, and the texture of the outer layer and the inner layer is the best. It was.
In Examples 8 and 9, the results were slightly inferior to those in Examples 6 and 7.

[Example 10] Okonomiyaki 50 parts by mass of corn starch and 50 parts by mass of weak wheat flour were mixed and roasted in a dryer at 145 ° C for 3 hours to obtain a flour composition for okonomiyaki.
Each material was mix | blended in the ratio shown in Table 4 with the said flour composition for baked goods, and the okonomiyaki mix was prepared.

A batter was prepared by adding 160 parts by mass of water to 100 parts by mass of the okonomiyaki mix. A dough was prepared by adding light eggs and a small amount of red ginger to 100 parts by mass of batter and adding whole egg parts, cabbage 100 parts by mass, green onions and small amounts of red ginger.
The whole amount of the above-mentioned dough was poured into a baking machine, the shape was adjusted, and baking was performed at 180 ° C. for 12 minutes to obtain okonomiyaki.
[Comparative Example 5] Okonomiyaki Okonomiyaki was obtained in the same manner as in Example 10 except that roasting of soft flour and corn starch was not performed.

[Examples 11 to 14 and Comparative Examples 6 to 8] Okonomiyaki In Example 10, roasting treatment was carried out using corn starch and 50 parts by weight of wheat flour. As shown in Fig. 10, okonomiyaki was obtained in the same manner as in Example 10 except that the mixture was roasted into the remaining flour or corn starch and mixed after roasting.

The texture immediately after baking of okonomiyaki obtained by 10 panelists was evaluated according to the following evaluation criteria.
Texture 5 Very good crispness, very good melting in the mouth 4 Good crispness, good in melting, 3 Normal crispness, normal melting in 2 Table 5 shows the results of poor mouth melting and poor mouth melting.

The texture of the okonomiyaki in Example 10 was good for the crispness.
When unroasted thin wheat flour and corn starch are used (Comparative Example 5), the feeling of feeling is inferior. When roasted wheat flour and corn starch are roasted separately (Comparative Example 6), Those having a blending ratio outside the range of 80:20 to 20:80 (Comparative Example 7 and Comparative Example 8) were inferior to Examples 10 to 14 although better than unroasted.

[Example 15] Chijimi 30 parts by weight of strong wheat flour, 35 parts by weight of potato starch and 35 parts by weight of tapioca starch were mixed and roasted in a convection oven heated to 160 ° C. for 3 hours to obtain the flour composition for baking of the present invention. Obtained.
Each material was mix | blended with the said wheat flour composition in the ratio shown in Table 6, and Chijimi mix was prepared.

A batter was prepared by adding 30 parts by weight of whole eggs and 120 parts by weight of water to 100 parts by weight of Chijimi mix. 20 parts by weight of leek, 15 parts by weight of onion, octopus and squid were added to 180 parts by weight of the batter and lightly mixed to prepare a dough.
The above-mentioned whole amount of the dough was poured into a baking machine, and a special mold was used, and baking was performed at 200 ° C. for 6 minutes to obtain Chijimi.

[Comparative Example 9] Chijimi Chijimi was obtained in the same manner as in Example 15 except that roasting of the strong powder and starch mixture was not performed.

[Examples 16-19, Comparative Examples 10-12] Chijimi In Example 15, among the starch mixture of 30 parts by weight of strong wheat flour, 35 parts by weight of potato starch and 35 parts by weight of tapioca starch, Chijimi was obtained in the same manner as in Example 15 except that the mixture was mixed as shown in Table 8 and the remaining wheat flour or starch mixture was roasted and mixed after roasting.
The obtained Chijimi was evaluated in the same manner as in Example 1.

The texture immediately after baking of Chijimi obtained by 10 panelists was evaluated according to the following evaluation criteria.
Outer layer 5 Outer layer is thick and extremely crisp feeling is good 4 Outer layer is thick and crisp feeling is good 3 Outer layer thickness and crisp feeling is normal 2 Outer layer is thin and weak crisp feeling 1 Outer layer is thin and inner layer 5 is not crispy Very good feeling of the inner layer 4 Good feeling of the inner layer 3 Good feeling of the inner layer 2 Normal weak feeling of the inner layer 1 No feeling of the inner layer

The results are shown in Table 7.

The texture of Chijimi using the Chijimi mix of Example 15 had the best balance between the texture of the inner layer and the outer layer.
When unroasted strong wheat flour and starch mixture are used (Comparative Example 9), the texture is inferior, and when strong wheat flour and starch mixture are roasted separately (Comparative Example 10) or when strong wheat flour and starch are mixed Although the thing (comparative example 11 and comparative example 12) with the mixing | blending ratio of goods outside the range of 80: 20-20: 80 is better than non-roasting, it was inferior to Examples 15-19.

Claims (3)

  A flour composition for grilled food, wherein wheat flour and starch are mixed so that the ratio of wheat flour to starch is 80:20 to 20:80, respectively, and the mixture is roasted.   Roasting conditions are 120 degreeC-160 degreeC, and it heats for 1 to 3 hours, The flour composition for baked goods of Claim 1 characterized by the above-mentioned. Mix powder containing the flour composition for grilled food according to claim 1 or 2.