JP2013172673A - Premixed flour for octopus dumpling using dried non-glutinous rice flour - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for cooking octopus dumplings and premixed flour for octopus dumplings capable of obtaining octopus dumplings with a crispy surface while the inside thereof is maintained creamy.SOLUTION: Premixed flour contains wheat flour as a main ingredient, and 4 to 99 pts.mass of dried and pulverized non-glutinous rice flour based on 100 pts.mass of the wheat flour.

Description

The present invention relates to a premixed powder for takoyaki that maintains the thickness inside the takoyaki and makes the skin on the surface of the takoyaki hard and crisp.
Specifically, the present invention relates to a method for producing takoyaki using dry-milled glutinous rice flour and a premix powder for takoyaki using dry-milled glutinous rice flour.

Takoyaki is a food product obtained by adding salt, various seasonings, eggs, broth, etc. to wheat flour, the main ingredient, to make batters, adding tako, and baking into a spherical shape using a special baking mold.
In general, takoyaki tends to be preferred because it has a thick crust and a crispy texture while maintaining internal thickening. In order to obtain such a texture in takoyaki using wheat flour as the main ingredient, it has been proposed to use waxy wheat flour (Patent Document 1) or hydroxypropylated starch (Patent Document 2). Yes.
However, satisfactory texture is not obtained by the above method.
In addition, it has been proposed to use rice flour instead of wheat flour as the main raw material (Patent Document 3), but in this method, when the rice flour occupies in the premix flour is less than 50% by mass, the effect is sufficient. There are cases where it cannot be expected.
In addition, when the amount of rice flour in the premixed powder is 50% by mass or more, the flavor of the wheat flour is impaired, and there is a problem that workability is poor and workability is poor.

JP-A-10-66527 JP-A-6-277011 JP2004-100

  Therefore, as a result of intensive studies to solve the above problems, the present inventors have used wheat flour and dry-milled glutinous rice flour as a raw material for takoyaki, so that the skin of the surface is hard and crisp while maintaining internal thickening. The present inventors have found that a takoyaki with a texture can be obtained and have completed the present invention.

That is, the present invention provides the following.
(1) A premixed powder for takoyaki containing wheat flour as a main raw material and containing at least 4 parts by mass of dry rice powder that has been dry-ground to 100 parts by mass of wheat flour.
(2) The premix powder according to (1) above, containing 100 parts by mass of wheat flour and 4 to 99 parts by mass of dry-milled glutinous rice flour.
(3) Takoyaki obtained by using the premix powder according to (1) or (2).
(4) Frozen takoyaki obtained by freezing the takoyaki according to (3).
(5) A method for producing takoyaki, characterized in that a batter containing at least 4 parts by mass of dry rice flour, which is made of wheat flour as a main raw material and dry-milled with respect to 100 parts by mass of wheat flour, is obtained.

By using wheat flour as the main raw material and dry-milled glutinous rice flour, it is possible to obtain a takoyaki with a hard and crisp texture while maintaining the thickness inside.
Wheat flour and dry-milled glutinous rice flour can be premixed to make a premix for takoyaki.

  Premixed powder is generally prepared powder that can be used to easily cook cakes, breads, sugar beets, etc., including flour (including starch), sugar, fats and oils, skimmed milk powder, egg powder, swelling agent, salt, flavoring The premix powder for takoyaki in the present invention refers to a prepared powder that can easily cook takoyaki.

Examples of wheat flour in the present invention include strong flour, medium flour, and weak flour, and these can be used alone or in combination.
It is preferable to use a mixture of strong flour and weak flour because it has moderate thickness and excellent shape retention.
The mixing ratio of the strong flour and the weak flour is preferably 10:90 to 90:10, and more preferably 30:70 to 70:30.

  In the present invention, the main raw material refers to a raw material having the largest weight ratio in the premix powder.

The raw rice used in the premixed powder for takoyaki of the present invention is not particularly limited as long as it is glutinous rice, and the amylose content is from ordinary varieties such as “Akikomachi” and “Koshihikari” having an amylose content of 18% to 22%. High amylose rice such as “Koshi no Kaori” and “Momiroman” which is 23% or more can be used.
In addition, domestic rice, Thai rice, US rice, etc. can be selected as appropriate according to the texture and taste of the desired product. Even when the same varieties are used as raw materials, even when different varieties are used as raw materials, both can be used.

In the present invention, the method for obtaining or obtaining the glutinous rice flour is not particularly limited except that it is based on dry pulverization. , Roll pulverization method, swirl flow pulverization method and the like can be obtained singly or in combination.
The rice flour in the present invention is preferably one milled by a roll pulverization method or an airflow pulverization method.

In the method of pulverizing rice flour, dry pulverization generally refers to a method of pulverizing with a pulverizer without substantially adding water to the rice or after a drying step such as natural drying or hot air drying. A method of immersing in water for a predetermined time and then pulverizing with a pulverizer.
Examples of the dry pulverization method of the present invention include a method in which glutinous rice polished by a conventional method is pulverized without being subjected to water treatment.

  It is preferable that the glutinous rice flour used in the premixed powder for takoyaki of the present invention is obtained by converting the glutinous rice into a powder without being gelatinized.

In the premix powder for takoyaki of the present invention, the content of the glutinous rice flour is preferably 4 to 99 parts by mass, more preferably 5 to 90 parts by mass, and more preferably 10 to 80 parts by mass, with respect to 100 parts by mass of the flour. Most preferably, it is 20-60 mass parts.
When the content of glutinous rice flour is less than 4 parts by mass with respect to 100 parts by mass of wheat flour, the surface tends not to have a crisp texture, which is not preferable.
When the content of the glutinous rice flour is more than 99 parts by mass with respect to 100 parts by mass of the wheat flour, the fire is bad, the crisp texture on the surface is not obtained, and the internal dough is not sufficiently solidified and tends to be less thick It is not preferable.

In the premix powder for takoyaki of the present invention, as auxiliary materials, flours and / or starches excluding wheat flour and glutinous rice flour, dextrin, vegetable protein, emulsifier, egg powder, thickening polysaccharide, swelling agent, dietary fiber , Oils and fats, salts, sugars, seasonings, spices, colorants, fragrances, vitamins, minerals, yam flour, shavings, etc. can be added.
The content of the salt is preferably 1.0 to 3.0 parts by mass, more preferably 1.5 to 2.5 parts by mass with respect to 100 parts by mass of the flour.
These raw materials can be blended and used in advance as a premix powder, or can be blended and used sequentially in the step of obtaining a batter.

  It does not specifically limit about the manufacturing method of the premix powder for takoyaki of this invention, What is necessary is just to be able to mix a raw material uniformly. For example, a mixer such as a ribbon mixer, a V-type mixer, or a rotary mixer can be used.

The method for producing takoyaki of the present invention is not particularly limited, and a normal method for producing takoyaki can be used.
For example, add egg, water, or broth to premix powder to make batter, add vegetables such as cabbage and leek, red ginger, shavings, toppings and other ingredients, and use a baking mold for takoyaki. The manufacturing method of firing into a spherical shape can be used.
The obtained takoyaki can be eaten as it is or frozen and thawed in a microwave or the like, heated and eaten.
In the step of obtaining the batter, the raw materials used in the premix powder may be blended sequentially, and eggs, water, soup stock or the like may be added thereto to form a batter.

  EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.

[Test Example 1]
The raw materials described in Table 3 and Table 4 upper part were blended and mixed uniformly with a mixer to obtain a premixed powder for takoyaki containing wheat flour as a main raw material and containing glutinous rice flour.
The dry crushed glutinous rice flour was obtained by pulverizing polished glutinous rice without adding water.
Wet crushed glutinous rice flour was obtained by adding water to milled glutinous rice followed by pulverization.
Eggs 45 g and water 800 g were added to the premix powder for takoyaki and mixed to obtain a batter.
About 17 g each of this batter was poured into a depression (diameter 38 mm, depth 30 mm) of a preheated takoyaki iron plate.
To this was added about 0.6 g of red ginger, about 1.2 g of chopped cabbage, and about 5 g (about 7 mm square) of chickenpox foot.
In this state, the mixture was heated for about 7 minutes, inverted, and further heated for 3 minutes to obtain takoyaki.

The obtained takoyaki was subjected to a sensory test after firing at room temperature (25 ° C.) for 15 minutes, and evaluated by 10 panelists based on the evaluation criteria shown in Tables 1 and 2.
The obtained results (average score) are shown in Tables 3 and 4 below.

In Examples 1 to 5, it was possible to obtain a takoyaki with a texture that was hard and crisp while maintaining the internal thickening.
In particular, in Examples 3 to 4 in which the content of glutinous rice flour was 20 parts by mass or more and 60 parts by mass or less with respect to 100 parts by mass of wheat flour, the internal texture was improved as compared with the control not containing rice flour.
On the other hand, in Comparative Example 1 in which the content of dry-milled glutinous rice flour is less than 4 parts by mass with respect to 100 parts by mass of wheat flour, the surface does not have a crisp texture, and the inside is also compared with a control not containing rice flour. Thus, no improvement in texture was observed.
In Comparative Example 2 in which the content of dry-milled glutinous rice flour was more than 99 parts by mass with respect to 100 parts by mass of wheat flour, the fire was bad and a crispy texture on the surface was not obtained.
Moreover, the solidification of the internal dough was insufficient, and it was inferior compared to a control containing little thick rice and no rice flour.
Further, in Comparative Examples 3 and 4 containing wet-milled glutinous rice flour, no improvement in the texture was observed with respect to the texture on the surface and inside compared to the control not containing rice flour.

[Test Example 2]
The takoyaki obtained in Test Example 1 was placed at room temperature (25 ° C.) for 15 minutes, and then placed in a −30 ° C. refrigerator and frozen until the core temperature reached −10 ° C.
After storing in a freezer at −20 ° C. for 18 hours, it was thawed in a 600 W microwave oven (30 seconds per one). After thawing, evaluation was performed in the same manner as in Test Example 1 based on the evaluation criteria shown in Tables 5 and 6.
The obtained results (average score) are shown in Table 7 and Table 8.

In Examples 1 to 5, it was possible to obtain a takoyaki with a solid and firm texture while maintaining the thickening inside even after heating in a microwave oven.
Particularly in Examples 3 to 4 in which the content of glutinous rice flour is 20 parts by mass or more and 60 parts by mass or less with respect to 100 parts by mass of wheat flour, the inner mouth melted well, and the thickening was maintained as compared with the subject not containing rice flour.
On the other hand, in Comparative Example 1 in which the content of dry-milled glutinous rice flour is less than 4 parts by mass with respect to 100 parts by mass of wheat flour, the skin becomes soft on the surface, and the inside also has a texture compared to a control that does not contain rice flour. No improvement was observed.
In Comparative Example 2 in which the content of dry-milled glutinous rice flour was more than 99 parts by mass with respect to 100 parts by mass of wheat flour, the texture was crisp on the surface and the inside was thick and inferior compared to the control without rice flour. .
Further, in Comparative Examples 3 and 4 containing wet-milled glutinous rice flour, no improvement in the texture was observed with respect to the texture on the surface and inside compared to the control not containing rice flour.

Claims (5)

  A premixed powder for takoyaki containing wheat flour as a main raw material and containing at least 4 parts by mass of dry rice flour that has been dry-ground to 100 parts by mass of wheat flour.   The premix powder according to claim 1, comprising 4 to 99 parts by mass of dry-milled rice flour with respect to 100 parts by mass of wheat flour.   A takoyaki obtained by using the premix powder according to claim 1 or 2.   The frozen takoyaki which frozen the takoyaki of Claim 3.   A method for producing takoyaki, characterized in that a batter containing at least 4 parts by mass of dry rice flour, which is made mainly from wheat flour and dry-milled with respect to 100 parts by mass of wheat flour, is obtained.