JP2019135999A - Mix for batter dough heated food, batter dough heated food, and manufacturing method of batter dough heated food - Google Patents
Mix for batter dough heated food, batter dough heated food, and manufacturing method of batter dough heated food Download PDFInfo
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本発明は、バッター生地を焼成、油ちょう、蒸し調理、又は電子レンジ調理して得られるバッター生地加熱食品を製造するためのバッター生地加熱食品用ミックスに関し、特にバッター生地の加熱時の火抜けが改善され、得られるバッター生地加熱食品の食感及び口溶けが良好となるバッター生地加熱食品用ミックスに関する。 The present invention relates to a batter dough heated food mix for producing a batter dough heated food obtained by baking, oil-boiled, steamed cooking, or microwave cooking of batter dough, and particularly when batter dough is heated during heating. The present invention relates to a batter dough heated food mix that is improved and has a good texture and meltability in the batter dough heated food obtained.
バッター生地（小麦粉等の原料粉、及びその他の副資材を含む原料に水を加えて均一にした、食品の製造に用いる流動性を有する生地のことを称する）を焼成、油ちょう、蒸し調理、又は電子レンジ調理して得られるバッター生地加熱食品としては、ホットケーキ、スポンジケーキ、マフィン、ドーナツ、蒸しケーキ、蒸しパン、お好み焼、たこ焼、チヂミ、もんじゃ焼等が挙げられる。一般に、これらのバッター生地加熱食品では、歯切れが良く、ふんわりとした食感の製品が得易い小麦粉として、比較的たん白質含量が低い小麦粉（例えば、薄力粉）が使用される。この場合、加熱時に骨格となり得るたん白質の含量が少ないため、食したときにくちゃつきが残り、口溶けのよい食感が得難い（この状態を「火抜けが悪い」と称する）。また、特に焼成する場合、火抜けが悪いと加熱食品の表面と内層とで熱の通りのバランスが悪く、表面の加熱が好適に見えても内層の加熱は足りず、生焼けの部分が残り易い傾向がある。このような「火抜けが悪い」状態を改善するため、従来から、バッター生地の材料として卵等のたん白素材を配合する等の工夫が行なわれている。 Batter dough (referred to as fluid dough used for food production), which is made by adding water to the raw material including wheat flour and other auxiliary materials, and making it uniform. Or batter dough heated foods obtained by cooking in a microwave oven include hot cakes, sponge cakes, muffins, donuts, steamed cakes, steamed bread, okonomiyaki, takoyaki, chijimi, monja-yaki and the like. In general, in these batter-dough heated foods, wheat flour (for example, soft flour) having a relatively low protein content is used as wheat flour that is crisp and easy to obtain a product with a soft texture. In this case, since the content of protein that can become a skeleton during heating is small, it becomes difficult to obtain a mouthfeel that is melted when eaten (this state is referred to as “bad flame”). Also, especially when baking, if the flame is poor, the heat balance between the surface of the heated food and the inner layer is poor, and even if the surface heating looks suitable, the heating of the inner layer is insufficient, and the raw burned portion tends to remain. Tend. In order to improve such a “bad flame” state, there have been conventionally devised methods such as blending a protein material such as egg as a batter material.
例えば、特許文献１では、生地の成形性（焼き菓子生地の伸展性を高め、成形時の作業性を上げること）、焼成時の火通り及び焼成後のひび割れ（焼成時の火抜けを改善し、表面の焦げ、焼成後のひび割れをなくすこと）、風味・食感・口溶け（食感の硬さを改善し、サク味のある軽い食感を持たせ、風味・口溶けの悪さも改善すること）が改善された栄養的付加価値の高い焼き菓子の製造法を目的とし、焼き菓子生地に大豆蛋白含有素材、タピオカ澱粉およびトレハロースを用いることを特徴とする焼き菓子の製造法が開示されている。また、特許文献２では、焼成による火抜けが良く、個包装後のひび割れを防止し、サクサクとした食感の良好な焼き菓子を提供することを目的とし、油中水型エマルジョンを加熱、溶解後、掻き取り式連続冷却捏和装置を用いて平均冷却速度５℃／分以上２０℃／分以下で冷却捏和することにより得られる製菓用油中水型乳化油脂組成物を用いて、焼き菓子類を焼成する方法が開示されている。 For example, in Patent Document 1, the moldability of the dough (improving the extensibility of the baked confectionery dough and improving the workability at the time of molding), the fire path at the time of firing and the cracks after the firing (improving the fire escape at the time of firing) , Surface burns, elimination of cracks after baking), flavor, texture, mouth melt (improves the hardness of the texture, has a light texture with a savory taste, and also improves the flavor, poor meltability) ) Is a method for producing a baked confectionery with improved nutritional added value, and a method for producing a baked confectionery characterized by using a soy protein-containing material, tapioca starch and trehalose in the baked confectionery dough is disclosed. . Further, Patent Document 2 aims to provide a baked confectionery that has good cracks after baking, prevents cracking after individual packaging, and has a crisp texture. Then, using a scraping-type continuous cooling kneading device, using a water-in-oil emulsified fat composition for confectionery obtained by cooling and kneading at an average cooling rate of 5 ° C./min to 20 ° C./min, A method for baking confectionery is disclosed.
しかしながら、特許文献１では、大豆蛋白含有素材を配合するため、焼き菓子の風味への影響が大きく、特許文献２では、油中水型乳化油脂組成物を得るための製法上の制約や、ミックスへの配合上の制約が大きい。したがって、特許文献１及び２の技術は、上述のような一般的なバッター生地加熱食品において、火抜けを改善する手段としては適用し難い。 However, in patent document 1, since the soybean protein-containing material is blended, the influence on the flavor of baked confectionery is large. In patent document 2, restrictions on the production method for obtaining a water-in-oil emulsified oil and fat composition, and a mix There are significant restrictions on the formulation. Therefore, the techniques of Patent Documents 1 and 2 are difficult to apply as a means for improving burnout in the general batter dough heated food as described above.
したがって、本発明の目的は、バッター生地加熱食品を製造するためのバッター生地加熱食品用ミックスであって、バッター生地の加熱時の火抜けが改善され、得られるバッター生地加熱食品の食感及び口溶けが良好となるバッター生地加熱食品用ミックスを提供することにある。さらに、本発明の目的は、食感及び口溶けが良好なバッター生地加熱食品、及びその製造方法を提供することにある。 Accordingly, an object of the present invention is a batter dough heated food mix for producing a batter dough heated food, wherein the batter dough is improved in heat loss when heated, and the resulting batter dough heated food has a texture and melted mouth. The object of the present invention is to provide a batter dough heated food mix that is improved in quality. Furthermore, the objective of this invention is providing the batter dough heating food with favorable food texture and mouth melting, and its manufacturing method.
本発明者らは、バッター生地加熱食品用ミックスに適した材料について種々の検討を行なった結果、特定の物性の加熱処理小麦粉を用いることで、上記課題を解決できることを見出した。 As a result of various investigations on materials suitable for batter dough heated food mixes, the present inventors have found that the above problems can be solved by using heat-treated wheat flour having specific physical properties.
すなわち、上記目的は、加熱処理小麦粉を含有する原料粉を含むバッター生地加熱食品用ミックスであって、前記加熱処理小麦粉の３１．７質量％スラリーの温度２０℃における粘度Ｖ12rpmが、４００〜１５００ｍＰａ・ｓであり、前記粘度Ｖ12rpm、及び前記加熱処理小麦粉の乾燥質量に基づくたん白質含量Ｃｐ（質量％）が、式（Ｉ）：
Ｖ12rpm≦２６０×Ｃｐ−２０００ （Ｉ）
を満たすことを特徴とするバッター生地加熱食品用ミックスによって達成される。上記の特性を有する加熱処理小麦粉を、バッター生地加熱食品に用いることで、バッター生地の加熱時の火抜けが改善され、食感及び口溶けが良好なバッター生地加熱食品を製造することができる。なお、本発明において、「バッター生地加熱食品」とは、バッター生地を焼成、油ちょう、蒸し調理、又は電子レンジ調理を行なうことで得られる加熱食品を意味し、例えば、ホットケーキ、スポンジケーキ、マフィン、鯛焼、今川焼、パウンドケーキ、ドーナツ、蒸しケーキ、蒸しパン、お好み焼、たこ焼、チヂミ、もんじゃ焼等が挙げられる。また、「スラリー」とは、小麦粉等の原料粉に水を加えて均一にした流体を意味する。さらに、粘度Ｖ12rpmは、前記３１．７質量％スラリーの調製直後の、２０℃におけるＢ型粘度計の１２ｒｐｍの測定値（ｍＰａ・ｓ）である。
That is, the object is a batter dough heated food mix containing raw flour containing heat-treated wheat flour, wherein a viscosity V 12 rpm at a temperature of 20 ° C. of a 31.7 mass% slurry of the heat-treated wheat flour is 400 to 1500 mPa S, the viscosity V 12 rpm , and the protein content Cp (mass%) based on the dry mass of the heat-treated flour is represented by the formula (I):
V12rpm ≦ 260 × Cp-2000 (I)
Achieved by a batter dough heated food mix characterized by satisfying. By using the heat-treated wheat flour having the above-mentioned properties for batter dough heated food, it is possible to produce a batter dough heated food with improved texture and mouth melting when batter dough is heated. In the present invention, “batter dough heated food” means a heated food obtained by baking, cooking oil, steaming, or microwave cooking batter dough, for example, hot cake, sponge cake, Muffin, Hagi Yaki, Imagawa Yaki, Pound Cake, Donut, Steamed Cake, Steamed Bread, Okonomiyaki, Takoyaki, Chijimi, Monja Yaki and so on. The “slurry” means a fluid obtained by adding water to a raw material powder such as wheat flour to make it uniform. Further, the viscosity V 12 rpm is a measured value (mPa · s) of 12 rpm of a B-type viscometer at 20 ° C. immediately after the preparation of the 31.7 mass% slurry.
本発明により、バッター生地の加熱時の火抜けが改善され、食感及び口溶けが良好なバッター生地加熱食品を容易に製造することができるバッター生地加熱食品用ミックス、及び食感及び口溶けが良好なバッター生地加熱食品を提供することができる。 According to the present invention, a batter dough heated food mix that can easily produce a batter dough heated food with improved texture and mouth melt, and a good texture and melted mouth. Batter dough heated food can be provided.
［バッター生地加熱食品用ミックス］
本発明のバッター生地加熱食品用ミックスは、加熱処理小麦粉を含有する原料粉を含み、前記加熱処理小麦粉の３１．７質量％スラリーの温度２０℃における粘度Ｖ12rpmが、４００〜１５００ｍＰａ・ｓであり、前記粘度Ｖ12rpm、及び前記加熱処理小麦粉の乾燥質量に基づくたん白質含量Ｃｐ（質量％）が、式（Ｉ）：
Ｖ12rpm≦２６０×Ｃｐ−２０００ （Ｉ）
を満たすことを特徴とする。一般に、小麦粉は、たん白質含量が高いほど、スラリーの粘度が高くなり、バッター生地加熱食品に用いた場合、火抜けが悪く、重い食感になる傾向がある。したがって、バッター生地加熱食品に用いる小麦粉は、バッター生地の粘度を抑え、加熱後に歯切れが良く、ふんわりとした食感の製品が得易い小麦粉として、比較的たん白質含量が低い小麦粉が使用される。しかしながら、上述の通り、加熱時に骨格となるたん白質の含量が少ないと、火抜けが悪く、食したときにくちゃつきが残り、口溶けのよい食感が得難い。また、特に焼成する場合、火抜けが悪いと加熱食品の表面と内層とで熱の通りのバランスが悪く、表面の加熱が好適に見えても内層の加熱は足りず、生焼けの部分が残り易い傾向がある。本発明においては、バッター生地加熱食品の原料粉に、前記粘度Ｖ12rpm、及び前記たん白質含量Ｃｐが上記式（Ｉ）を満たす加熱処理小麦粉を含有させることで、バッター生地の加熱時の火抜けが改善され、食感及び口溶けが良好なバッター生地加熱食品を製造できることが見出された。従来からスポンジケーキ、ホットケーキ等のバッター生地加熱食品に、加熱処理小麦粉を使用する技術が開発されている（例えば、特開平１１−３３２４５４号公報、特開２００１−３４６５０３号公報等）。式（Ｉ）は、図１に示した通り、種々の加熱処理小麦粉の前記たん白質含量Ｃｐに対する前記粘度Ｖ12rpmの関係をプロットして、上記目的が達成され得る範囲を選択するものである。後述する実施例に示す通り、式（Ｉ）を満たす加熱処理小麦粉は、式（Ｉ）を満たさない従来の加熱処理小麦粉（比較例）と比較して、バッター生地加熱食品に用いた場合にバッター生地の加熱時の火抜けが改善され、食感及び口溶けが良好なバッター生地加熱食品が得られる。この機作は明確ではないが、上記物性の加熱処理小麦粉は、比較的たん白質含量が高くても、バッター生地の粘度が高くならない傾向があるため、バッター生地の粘度を上昇させずに加熱時の骨格となるたん白質を補うことができるためと考えられる。
[Batter dough heated food mix]
The mix for batter dough heated food according to the present invention includes a raw flour containing heat-treated flour, and a viscosity V 12 rpm at a temperature of 20 ° C. of a 31.7 mass% slurry of the heat-treated flour is 400 to 1500 mPa · s. The protein content Cp (mass%) based on the viscosity V 12 rpm and the dry weight of the heat-treated flour is represented by the formula (I):
V12rpm ≦ 260 × Cp-2000 (I)
It is characterized by satisfying. In general, the higher the protein content of wheat flour, the higher the viscosity of the slurry, and when used in batter dough heated foods, there is a tendency for the flame to be poor and a heavy texture. Therefore, the flour used for the batter dough heated food is a flour having a relatively low protein content as a flour that suppresses the viscosity of the batter dough, has a good crispness after heating, and is easy to obtain a soft texture product. However, as mentioned above, if the content of the protein that becomes a skeleton during heating is small, the escape from the flame is poor, the fluffiness remains when eaten, and it is difficult to obtain a mouthfeeling good texture. Also, especially when baking, if the flame is poor, the heat balance between the surface of the heated food and the inner layer is poor, and even if the surface heating looks suitable, the heating of the inner layer is insufficient, and the raw burned portion tends to remain. Tend. In the present invention, the raw material powder of the batter dough heated food contains the heat-treated flour satisfying the above formula (I) with the viscosity V 12 rpm and the protein content Cp so that the batter dough is heated when heated. It was found that batter-dough heated foods with improved texture and mouth melting can be produced. Conventionally, techniques for using heat-treated wheat flour for batter dough heated foods such as sponge cakes and hot cakes have been developed (for example, JP-A Nos. 11-332454 and 2001-346503). Formula (I) plots the relationship of the viscosity V 12 rpm to the protein content Cp of various heat-treated wheat flours as shown in FIG. As shown in the examples described later, the heat-treated flour satisfying the formula (I) is batter when used in a batter-dough-heated food as compared to a conventional heat-treated flour not satisfying the formula (I) (comparative example). A batter dough heated food with improved texture and mouth melt is obtained by improving the escape of the dough during heating. Although this mechanism is not clear, heat-treated flour with the above physical properties tends not to increase the viscosity of the batter dough even when the protein content is relatively high. This is thought to be because the protein that becomes the skeleton of the protein can be supplemented.
本発明において、加熱処理小麦粉は、上述の通り、前記粘度Ｖ12rpmは、４００〜１５００ｍＰａ・ｓである。これによりバッター生地加熱食品のバッター生地を調製する場合に適切な粘度が得られる。得られるバッター生地を、さらに適切な粘度にするため、本発明において、加熱処理小麦粉は、前記粘度Ｖ12rpmが、５００〜１２００ｍＰａ・ｓであることが好ましく、５００〜１０００ｍＰａ・ｓであることがさらに好ましく、５００〜９００ｍＰａ・ｓであることが特に好ましい。 In the present invention, the heat-treated wheat flour has a viscosity V 12 rpm of 400 to 1500 mPa · s as described above. Thereby, when preparing the batter dough of batter dough heating food, suitable viscosity is obtained. In order to make the batter dough obtained more suitable, in the present invention, the heat-treated wheat flour preferably has a viscosity V 12 rpm of 500 to 1200 mPa · s, more preferably 500 to 1000 mPa · s. 500 to 900 mPa · s is particularly preferable.
本発明において、加熱処理小麦粉の乾燥質量に基づくたん白質含量Ｃｐの範囲は、式（Ｉ）を満たせば、特に制限はない。加熱処理小麦粉を、バッター生地加熱食品のバッター生地に用いた場合に、バッター生地の加熱時に骨格となるたん白質の含量を適度に向上させ、火抜けを改善し、食感及び口溶けが良好なバッター生地加熱食品を得るために、乾燥質量に基づくたん白質含量Ｃｐの範囲が、８．５〜１４．０質量％であることが好ましく、９．５〜１４．０質量％であることがより好ましく、１０．５〜１３．５質量％であることがさらに好ましい。加熱処理小麦粉の乾燥質量に基づくたん白質含量Ｃｐは、常法に従って測定することができる。 In the present invention, the range of the protein content Cp based on the dry mass of the heat-treated wheat flour is not particularly limited as long as the formula (I) is satisfied. When heat-treated flour is used as batter dough for batter dough heated foods, batter dough has a moderately improved content of protein that becomes a skeleton when batter dough is heated, improves flame-out, and has a good texture and mouth melt In order to obtain a dough-heated food, the range of the protein content Cp based on the dry mass is preferably 8.5 to 14.0% by mass, more preferably 9.5 to 14.0% by mass. More preferably, it is 10.5-13.5 mass%. The protein content Cp based on the dry mass of the heat-treated wheat flour can be measured according to a conventional method.
また、本発明において、前記加熱処理小麦粉のチキソ係数Ｔ(H)の、前記加熱処理小麦粉の原料として用いた小麦粉（以下、原料小麦粉と称する）のチキソ係数Ｔ(U)に対する比率（Ｔ(H)／Ｔ(U)）が、１．１以上であることが好ましい。本発明において、チキソ係数は、本発明者らが流体の滑らかさの指標として設計したパラメータであり、スラリーのＢ型粘度計の６ｒｐｍの測定値（Ｖ6rpm）に対する、３０ｒｐｍの測定値（Ｖ30rpm）の比率（Ｖ30rpm／Ｖ6rpm）である。さらに具体的には、上述の通り各小麦粉試料から調製した３１．７質量％スラリー（温度２０℃）について、Ｂ型粘度計を用いて３０ｒｐｍでＶ30rpmを測定した後、６ｒｐｍでＶ6rpmを測定し、比率（Ｖ30rpm／Ｖ6rpm）を算出することができる。なお、本発明におけるチキソ係数Ｔは、上記の算出方法から理解できるように、粘度のずり速度依存性の指標とするものであり、所定のずり速度を印加した時間の経過が影響する本来のチキソ性の程度を示すものではない。チキソ係数Ｔが１．０の流体は、水や液状油等に代表される、一般にニュートン流体といわれるものである。また、チキソ係数Ｔが１．０より小さい流体は、一般に擬塑性流体といわれ、マヨネーズやケチャップ様の流体であり、チキソ係数Ｔが１．０より大きい流体は、一般にダイラタント流体といわれ、片栗粉と水との１：１混合物等で認められる。 In the present invention, the ratio (T (H ) of the thixotropic coefficient T (H) of the heat-treated flour to the thixo coefficient T (U) of the flour used as the raw material of the heat-treated wheat flour (hereinafter referred to as raw flour). ) / T (U) ) is preferably 1.1 or more. In the present invention, the thixo factor is a parameter designed by the present inventors as an index of fluid smoothness, and is a measured value (V 30 rpm ) of 30 rpm with respect to a measured value (V 6 rpm ) of a slurry B-type viscometer at 6 rpm. ) Ratio (V 30 rpm / V 6 rpm ). More specifically, for 31.7% by mass slurry (temperature 20 ° C.) prepared from each flour sample as described above, V 30 rpm was measured at 30 rpm using a B-type viscometer, and then V 6 rpm was measured at 6 rpm . The ratio ( V30rpm / V6rpm ) can be calculated. As can be understood from the above calculation method, the thixotropic coefficient T in the present invention is used as an index of the shear rate dependency of the viscosity, and the original thixotropy influenced by the passage of time when a predetermined shear rate is applied. It does not indicate the degree of sex. A fluid having a thixotropic coefficient T of 1.0 is generally called a Newtonian fluid, typically water or liquid oil. A fluid having a thixo factor T smaller than 1.0 is generally referred to as a pseudoplastic fluid, and mayonnaise or ketchup-like fluid. A fluid having a thixo factor T greater than 1.0 is generally referred to as a dilatant fluid. It is recognized in a 1: 1 mixture with water.
一般に、小麦粉の場合、未処理時でも加熱処理後でも、チキソ係数Ｔは、１．０未満であり、通常約０．４〜約０．９である。その中でもチキソ係数Ｔが比較的低い小麦粉は、バッター生地加熱食品のバッター生地に用いた場合にぶりぶりとした物性を示し、加熱後に歯切れ良く、ふんわりとした食感のバッター生地加熱食品を得難いため、通常、バッター生地加熱食品用ミックスの原料として不向きと考えられている。したがって、加熱処理小麦粉の原料としても、未処理時のチキソ係数Ｔ(U)が高めの小麦粉を選択するのが一般的である。本発明においては、未処理時のチキソ係数Ｔ(U)が比較的低い小麦粉を加熱処理し、加熱処理後のチキソ係数Ｔ(H)は高めの小麦粉、すなわち、加熱処理小麦粉のチキソ係数Ｔ(H)が、原料小麦粉のチキソ係数Ｔ(U)から比較的大きく変化する小麦粉を選択して、その比率（Ｔ(H)／Ｔ(U)）が、１．１以上になるように加熱処理した加熱処理小麦粉を用いることで、バッター生地加熱食品のバッター生地に用いた場合に、さらに火抜けが改善され、食感及び口溶けが良好なバッター生地加熱食品が得られることが見出された。後述する実施例に示す通り、チキソ係数の比率（Ｔ(H)／Ｔ(U)）は、原料小麦粉の選定、及び加熱処理条件によって調整できる。チキソ係数の比率（Ｔ(H)／Ｔ(U)）は、１．１〜１．４が好ましい。また、本発明において、原料小麦粉のチキソ係数Ｔ(U)は、０．４〜０．６が好ましく、加熱処理小麦粉のチキソ係数Ｔ(H)は、０．５〜０．７が好ましい。 In general, in the case of wheat flour, the thixotropic coefficient T is less than 1.0, usually about 0.4 to about 0.9, whether untreated or after heat treatment. Among them, flour having a relatively low thixotropy factor T shows batter-like physical properties when used in batter dough for batter dough heated food, because it is difficult to obtain batter dough heated food with a crisp and soft texture after heating. Usually, it is considered unsuitable as a raw material for a batter dough heated food mix. Therefore, it is common to select flour having a high thixotropy factor T (U) when not treated as a raw material for heat-treated flour. In the present invention, wheat flour having a relatively low thixotropic coefficient T (U) when untreated is heat-treated, and the thixotropic coefficient T (H) after the heat treatment is higher, that is, thixotropic coefficient T ( H) chooses flour that changes relatively greatly from the thixotropy coefficient T (U ) of the raw flour, and heat treatment so that the ratio (T (H) / T (U) ) is 1.1 or more It has been found that by using the heat-treated wheat flour, a batter dough heated food having improved texture and mouth melting can be obtained when it is used as a batter dough for batter dough heated food. As shown in the examples described later, the ratio of the thixotropic coefficient (T (H) / T (U) ) can be adjusted by the selection of the raw flour and the heat treatment conditions. The ratio of thixotropic coefficient (T (H) / T (U) ) is preferably 1.1 to 1.4. In the present invention, the thixotropic coefficient T (U) of the raw wheat flour is preferably 0.4 to 0.6, and the thixotropic coefficient T (H) of the heat-treated wheat flour is preferably 0.5 to 0.7.
本発明の加熱処理小麦粉において、原料小麦粉としては、上記の物性を有する加熱処理小麦粉を製造できれば、特に制限はない。例えば、北海道産「きたほなみ」等から得られた小麦粉を選択することができる。 In the heat-treated wheat flour of the present invention, the raw material flour is not particularly limited as long as the heat-treated wheat flour having the above physical properties can be produced. For example, flour obtained from “Kitahonami” produced in Hokkaido can be selected.
本発明において、加熱処理小麦粉の加熱処理条件は、上記の物性の加熱処理小麦粉が得られれば、特に制限はない。後述する実施例に示す通り、本発明の加熱処理小麦粉を得るためには、粘度Ｖ12rpmが低くなるような条件が好ましい。ただし、加熱処理条件によっては、加熱処理小麦粉に強い着色やこげ臭が生じ、バッター生地加熱食品に影響する場合がある。したがって、加熱処理条件は、上記のような原料小麦粉から、上記の物性の加熱処理小麦粉が得られ、且つ上記のような問題が生じないように適宜調整する。 In the present invention, the heat treatment conditions of the heat-treated flour are not particularly limited as long as the heat-treated wheat flour having the above physical properties is obtained. As shown in the examples described later, in order to obtain the heat-treated wheat flour of the present invention, conditions under which the viscosity V 12 rpm is low are preferred. However, depending on the heat treatment conditions, the heat-treated flour may be strongly colored or burnt odor, which may affect the batter dough heated food. Therefore, the heat treatment conditions are adjusted as appropriate so that the above-mentioned heat-treated flour having the above physical properties can be obtained from the above-described raw material flour and the above-mentioned problems do not occur.
本発明の加熱処理小麦粉を製造する方法は、特に制限はなく、常法に従って実施することができる。例えば、湿熱加熱機やパドルドライヤー等の加熱装置を用いて、原料小麦粉を、品温６０〜１５０℃の条件下で２〜１２０分間加熱することで実施することができる。 The method for producing the heat-treated wheat flour of the present invention is not particularly limited and can be carried out according to a conventional method. For example, it can carry out by heating raw material flour for 2 to 120 minutes on the conditions of the product temperature of 60-150 degreeC using heating apparatuses, such as a wet heat heater and a paddle dryer.
本発明のバッター生地加熱食品用ミックスにおいて、前記加熱処理小麦粉の含有量は、上述の効果が得られれば、特に制限はない。さらに火抜けが改善され、食感及び口溶けが良好なバッター生地加熱食品を得られる点で、前記加熱処理小麦粉の含有量は、前記原料粉の質量に基づいて、２〜１００質量％含むことが好ましい。なお、ホットケーキ、スポンジケーキ、マフィン、鯛焼、今川焼、パウンドケーキ、ドーナツ、蒸しケーキ、蒸しパン等の菓子・パン類においては、前記加熱処理小麦粉の含有量は、前記原料粉の質量に基づいて、５〜１００質量％がより好ましく、３０〜１００質量％がさらに好ましく、５０〜１００質量％が特に好ましい。また、お好み焼、たこ焼、チヂミ、もんじゃ焼等においては、前記加熱処理小麦粉の含有量は、前記原料粉の質量に基づいて、２．５〜５０質量％がより好ましく、５〜５０質量％がさらに好ましく、１０〜５０質量％が特に好ましい。 In the mix for batter dough heated food of the present invention, the content of the heat-treated flour is not particularly limited as long as the above-described effects are obtained. Furthermore, the content of the heat-treated flour may include 2 to 100% by mass based on the mass of the raw material flour in terms of obtaining batter dough heated food with improved flame-out and good texture and mouth melting. preferable. In addition, in confectionery and breads such as hot cakes, sponge cakes, muffins, Muyaki, Imagiyaki, pound cakes, donuts, steamed cakes, steamed breads, the content of the heat-treated flour is based on the mass of the raw flour 5 to 100% by mass is more preferable, 30 to 100% by mass is further preferable, and 50 to 100% by mass is particularly preferable. In addition, in okonomiyaki, takoyaki, chijimi, monja-yaki, etc., the content of the heat-treated flour is more preferably 2.5 to 50% by mass based on the mass of the raw material powder, and 5 to 50% by mass. % Is more preferable, and 10 to 50% by mass is particularly preferable.
本発明のバッター生地加熱食品用ミックスにおいて、前記加熱処理小麦粉以外の材料については、本発明の効果を損なわない限り、特に制限はない。例えば、原料粉として薄力粉、中力粉、準強力粉、強力粉、全粒粉、デュラム小麦粉等の小麦粉、米粉、大麦粉、大豆粉、そば粉、ライ麦粉、ホワイトソルガム粉、トウモロコシ粉等の穀粉類；コーンスターチ、馬鈴薯澱粉、タピオカ澱粉、小麦澱粉、サゴ澱粉、米澱粉、甘藷澱粉等の澱粉、及びこれらの澱粉に物理的、化学的な加工を単独又は複数組み合わせて施した加工澱粉等の澱粉類が挙げられる。また、本発明の効果を損なわない限り、バッター生地加熱食品に合わせて、その他の副資材を適宜含有させることができる。副資材としては、例えば、砂糖、ぶどう糖、デキストリン、オリゴ糖等の糖質；液状油、固形脂、粉末油脂、加工油脂等の油脂；卵白粉、小麦たん白、乳たん白、大豆たん白等のたん白素材；重曹（炭酸水素ナトリウム）、炭酸アンモニウム、炭酸カルシウム等のガス発生剤、及び酒石酸、酒石酸水素カリウム、リン酸二水素ナトリウム等の酸性剤を含むベーキングパウダー等の膨張剤；グアガム、ローカストビーンガム、カラギーナン、キサンタンガム等の増粘剤；食塩、グルタミン酸ナトリウム、粉末醤油等の調味料；酵母エキス、畜肉又は魚介由来エキス等のエキス類；グリセリン脂肪酸エステル、レシチン等の乳化剤；その他、かぼちゃ粉、卵黄粉、全卵粉、色素、香料、香辛料、種々の品質改良剤等が挙げられる。 In the batter dough heated food mix of the present invention, the materials other than the heat-treated flour are not particularly limited as long as the effects of the present invention are not impaired. For example, wheat flour such as wheat flour, medium flour, semi-strong flour, strong flour, whole grain flour, durum wheat flour, rice flour, barley flour, soybean flour, buckwheat flour, rye flour, white sorghum flour, corn flour, etc. as corn starch; corn starch , Starches such as potato starch, tapioca starch, wheat starch, sago starch, rice starch, sweet potato starch, etc., and starches such as processed starch obtained by subjecting these starches to physical or chemical processing alone or in combination. It is done. Moreover, unless the effect of this invention is impaired, according to batter dough heating food, another auxiliary material can be contained suitably. Examples of auxiliary materials include sugars such as sugar, glucose, dextrin and oligosaccharides; oils and fats such as liquid oils, solid fats, powdered fats and oils; egg white powder, wheat protein, milk protein, soybean protein, etc. Protein material; baking soda (sodium hydrogen carbonate), ammonium carbonate, calcium carbonate and other gas generating agents, and swelling agents such as baking powder containing tartaric acid, potassium hydrogen tartrate, sodium dihydrogen phosphate, etc .; guar gum, Thickeners such as locust bean gum, carrageenan and xanthan gum; seasonings such as salt, sodium glutamate and powdered soy sauce; extracts such as yeast extract, meat and fish-derived extracts; emulsifiers such as glycerin fatty acid ester and lecithin; other, pumpkin Examples thereof include powder, egg yolk powder, whole egg powder, pigments, fragrances, spices, and various quality improvers.
［バッター生地加熱食品］
本発明のバッター生地加熱食品は、加熱処理小麦粉を含有するバッター生地加熱食品であって、前記加熱処理小麦粉が、上述の物性を有する加熱処理小麦粉であることを特徴とする。本発明のバッター生地加熱食品は、加熱時の火抜けが改善され、食感及び口溶けが良好で、風味も良いバッター生地加熱食品である。なお、本発明のバッター生地加熱食品における好ましい態様は、本発明のバッター生地加熱食品用ミックスの説明で記載した通りである。本発明のバッター生地加熱食品は、後述するバッター生地加熱食品の製造方法によって製造することができる。
[Batter dough heated food]
The batter dough heated food of the present invention is a batter dough heated food containing heat-treated flour, wherein the heat-treated flour is heat-treated flour having the above-mentioned physical properties. The batter dough heated food of the present invention is a batter dough heated food with improved flame-out during heating, good texture and mouth melt, and good flavor. In addition, the preferable aspect in the batter dough heating food of this invention is as having described in description of the mix for batter dough heating food of this invention. The batter dough heated food of the present invention can be produced by the batter dough heated food production method described below.
［バッター生地加熱食品の製造方法］
本発明のバッター生地加熱食品の製造方法は、加熱処理小麦粉を含有する原料粉を含むバッター生地を、焼成、油ちょう、蒸し調理、又は電子レンジ調理等の方法によって加熱するバッター生地加熱食品の製造方法であって、前記加熱処理小麦粉が、上述の物性を有する加熱処理小麦粉であることを特徴とする。本発明におけるバッター生地を加熱する方法は、特に制限はなく、上記の加熱方法のいずれかの方法を用いることができるが、火抜けの改善効果が良好に発揮される、バッター生地を焼成する加熱方法が好ましい。前記加熱処理小麦粉は、バッター生地加熱食品の製造時に、単独で、又は上記の他の材料とともに配合しても良く、前述の通り、本発明のバッター生地加熱食品用ミックスとして用いてもよい。容易にバッター生地加熱食品を製造できる点で、本発明のバッター生地加熱食品用ミックスを用いることが好ましい。これにより、上述の通り、バッター生地の加熱時の火抜けが改善され、食感及び口溶けが良好なバッター生地加熱食品を製造することができる。なお、本発明のバッター生地加熱食品の製造方法における好ましい態様は、本発明のバッター生地加熱食品用ミックスの説明で記載した通りである。本発明のバッター生地加熱食品の製造方法は、常法に従って実施することができる。例えば、まず、上述の物性を有する加熱処理小麦粉を含む、バッター生地調製用材料、又は本発明のバッター生地加熱食品用ミックスを適切な加水率で、水と混合しバッター生地を調製する。加水率は特に制限はなく、バッター生地加熱食品の種類に応じて、適宜調整することができる。次いで、得られたバッター生地に、必要に応じて加工成形した卵類、野菜類、果物類、畜肉類、魚介類等の具材を、必要に応じて混合し（具材は水と同時、又は水の前に混合してもよい）、型に入れてオーブンで焼成する、鉄板、銅板等に流して焼成する、フライ油に投入して油ちょうする、型に入れて蒸し器で蒸し調理する、型に入れて電子レンジ調理する等によって加熱する。これにより、所望のバッター生地加熱食品を製造することができる。
[Method of manufacturing batter dough heated food]
The batter dough heated food manufacturing method of the present invention is a batter dough heated food manufactured by heating batter dough containing raw flour containing heat-treated wheat flour by a method such as baking, oil-boiled, steamed cooking, or microwave cooking. It is a method, Comprising: The said heat processing flour is the heat processing flour which has the above-mentioned physical property, It is characterized by the above-mentioned. The method for heating the batter dough in the present invention is not particularly limited, and any one of the above heating methods can be used. The method is preferred. The heat-treated flour may be blended alone or together with the other materials described above during the production of batter-dough heated food, and as described above, may be used as the batter-dough heated food mix of the present invention. It is preferable to use the batter dough heated food mix of the present invention in that batter dough heated food can be easily manufactured. Thereby, as described above, the batter dough heated when the batter dough is heated is improved, and the batter dough heated food having a good texture and melting in the mouth can be manufactured. In addition, the preferable aspect in the manufacturing method of the batter dough heated food of this invention is as having described in description of the mix for batter dough heated food of this invention. The manufacturing method of the batter dough heating food of this invention can be implemented in accordance with a conventional method. For example, first, a batter dough is prepared by mixing a batter dough preparation material containing the heat-treated flour having the above-mentioned physical properties or the batter dough heated food mix of the present invention with water at an appropriate water content. There is no restriction | limiting in particular in a hydrolysis rate, According to the kind of batter dough heating food, it can adjust suitably. Next, ingredients such as eggs, vegetables, fruits, livestock meat, seafood processed and molded as necessary are mixed with the obtained batter dough as necessary (the ingredients are simultaneously with water, Alternatively, it may be mixed before water), put in a mold and baked in an oven, poured into a steel plate, copper plate, etc., baked, put into frying oil, stir in oil, put in a mold and steamed in a steamer Heat in a mold, cook in a microwave, etc. Thereby, desired batter dough heating food can be manufactured.
以下、本発明を実施例により詳細に説明する。
１．加熱処理小麦粉の粘度、たん白質含量の関係
表１に示した各原料小麦粉（Ａ〜Ｃ：きたほなみ（北海道産）、Ｄ：ウエスタン・ホワイト(北米産)、Ｅ：オーストラリア・スタンダード・ホワイト（豪州産））を、恒温恒湿機ＩＷ２２２（ヤマト科学株式会社製）を用いて、密閉条件下、９０℃で加熱処理して、加熱処理小麦粉を製造し、以下の通り、各試料の物性を測定した。各原料小麦粉、及び加熱処理小麦粉の物性を表１に示す。
（１）乾燥質量に基づくたん白質含量Ｃｐ（質量％）
各試料について、ケルダール法によって定量した窒素含量に、窒素−たん白質換算係数(５．７０)を乗じて、たん白質含量を求め、乾燥法によって水分を測定し、乾燥質量に基づくたん白質含量（質量％）を算出した。
（２）粘度、及びチキソ係数
まず、各試料が３１．７質量％（乾燥質量に基づく）になるように温度２０℃の水を加え（例えば、１４．５質量％水分の試料であれば、１００ｇに対して１７０ｇの水を加える）、ホイッパーにて右回転１０回、左回転１０回の撹拌を４回繰り返してスラリーを調製した。その直後に、Ｂ型粘度計を用いて、ローター（Ｎｏ．３）の回転数を１２ｒｐｍに設定し、温度２０℃で粘度Ｖ12rpm（ｍＰａ・ｓ）を測定した。また、上記と同様に新たに調製したスラリーについて、ローターの回転数を３０ｒｐｍに設定した以外は同様に粘度Ｖ30rpm（ｍＰａ・ｓ）を測定した後、ローターの回転数を６ｒｐｍに設定した以外は同様に粘度Ｖ6rpm（ｍＰａ・ｓ）を測定した。各試料のチキソ係数Ｔは、６ｒｐｍの測定値（Ｖ6rpm）に対する、３０ｒｐｍの測定値（Ｖ30rpm）の比率（Ｖ30rpm／Ｖ6rpm）を算出することで求めた。さらに、上記のように算出したチキソ係数について、加熱処理小麦粉のチキソ係数Ｔ(H)の、原料小麦粉のチキソ係数Ｔ(U)に対する比率（Ｔ(H)／Ｔ(U)）を算出した。
Hereinafter, the present invention will be described in detail with reference to examples.
1. Relationship between viscosity and protein content of heat-treated flour Each raw flour shown in Table 1 (A to C: Kitahonami (Hokkaido), D: Western White (North America), E: Australia Standard White (Australia) ))) Using a thermo-hygrostat IW222 (manufactured by Yamato Kagaku Co., Ltd.), and heat-treated at 90 ° C. under hermetic conditions to produce heat-treated flour, and the physical properties of each sample were measured as follows did. Table 1 shows the physical properties of each raw material flour and heat-treated flour.
(1) Protein content Cp (mass%) based on dry mass
For each sample, the nitrogen content determined by the Kjeldahl method is multiplied by a nitrogen-protein conversion factor (5.70) to determine the protein content, the moisture content is measured by the drying method, and the protein content based on the dry mass ( Mass%) was calculated.
(2) Viscosity and thixotropic coefficient First, water at a temperature of 20 ° C. is added so that each sample is 31.7% by mass (based on dry mass) (for example, if it is a sample having 14.5% by mass moisture, 170 g of water was added to 100 g), and a slurry was prepared by repeating the stirring 10 times to the right and 10 times to the left by the whipper 4 times. Immediately thereafter, using a B-type viscometer, the rotation speed of the rotor (No. 3) was set to 12 rpm, and the viscosity V 12 rpm (mPa · s) was measured at a temperature of 20 ° C. For the newly prepared slurry as described above, the viscosity V 30 rpm (mPa · s) was measured in the same manner except that the rotor speed was set to 30 rpm, and then the rotor speed was set to 6 rpm. Similarly, the viscosity V 6 rpm (mPa · s) was measured. Thixotropy coefficient T of each sample was determined by calculating the measured value of 6rpm for (V 6rpm), the measured value of 30rpm the ratio of (V 30rpm) (V 30rpm / V 6rpm). Further, for the thixotropic coefficient calculated as described above, the ratio (T (H) / T (U) ) of the thixotropic coefficient T (H) of the heat-treated flour to the thixotropic coefficient T (U) of the raw flour was calculated.
２．バッター生地加熱食品の製造、及び評価
（１）ホットケーキ
バッター生地加熱食品としてホットケーキを選択して、各試料の評価を行なった。具体的には、まず、表２及び表３に示した配合でバッター生地を調製し、各生地４０ｇを１８０℃に加熱したホットプレートに流し、２分間焼成後、反転してさらに２分間焼成し、ホットケーキを製造した。得られたホットケーキの食感（口に入れて直ぐに感じる食感）、及び口溶け（口残りの感じ）について、１０名のパネラーにより、下記の評価基準で評価した。結果を表２及び表３に示す。
（ｉ）食感（口に入れて直ぐに感じる食感）
５：軽い食感で、非常に良好
４：やや軽い食感で、良好
３：普通
２：やや重い食感で、悪い
１：重い食感で、非常に悪い
（ｉｉ）口溶け（口残りの感じ）
５：非常に良好
４：良好
３：普通
２：ややくちゃつきが感じられ、やや悪い
１：くちゃつきがあり、悪い
2. Production and Evaluation of Batter Dough Heated Food (1) Hot Cake A hot cake was selected as the batter dough heated food, and each sample was evaluated. Specifically, first, a batter dough is prepared with the composition shown in Tables 2 and 3, and 40 g of each dough is poured on a hot plate heated to 180 ° C., baked for 2 minutes, and then inverted and baked for another 2 minutes. A hot cake was produced. The texture of the obtained hot cake (feel immediately after putting in the mouth) and melting in the mouth (feeling of the mouth remaining) were evaluated by 10 panelists according to the following evaluation criteria. The results are shown in Tables 2 and 3.
(I) Texture (feel immediately after putting in the mouth)
5: Light texture, very good 4: Slightly light texture, good 3: Normal 2: Slightly heavy texture, bad 1: Heavy texture, very bad (ii) Melting mouth (feeling of the mouth) )
5: Very good 4: Good 3: Normal 2: Slightly flickering felt, somewhat bad 1: Flickering, bad
表２に示した通り、参考例１の小麦粉の代わりに各加熱処理小麦粉Ａ〜Ｅを１００質量％置き換えて、ホットケーキを製造した結果、加熱処理小麦粉の乾燥質量に基づくたん白質含量Ｃｐ、及び粘度Ｖ12rpmの違いによって、ホットケーキの食感及び口溶けの評価に差が認められた。特に、加熱処理小麦粉Ａ〜Ｃを用いた実施例１〜３は、加熱処理小麦粉Ｄを用いた比較例１、加熱処理小麦粉Ｅを用いた比較例２よりも食感及び口溶けが著しく改善された。なお、比較例２は、表面の加熱色は好適であったが、内層に生焼け部分が確認された。図１に示した通り、各加熱処理小麦粉の乾燥質量に基づくたん白質含量Ｃｐに対するスラリーの粘度Ｖ12rpmの関係をプロットしたところ、直線Ｖ12rpm＝２６０×Ｃｐ−２０００を境にして、評価が良好な加熱処理小麦粉と、評価が劣る加熱処理小麦粉とを分けられることが示唆された。したがって、上記式（Ｉ）（Ｖ12rpm≦２６０×Ｃｐ−２０００）を満たす加熱小麦粉を用いることで、ホットケーキの焼成時の火抜けが改善され、食感及び口溶けが良好なホットケーキが得られることが示唆された。また、加熱処理小麦粉Ａ〜Ｃの物性から、粘度Ｖ12rpmは、特に５００〜８００ｍＰａ・ｓであることが好ましく、乾燥質量に基づくたん白質含量Ｃｐは、特に１０．５〜１３．５質量％であることが好ましいことが示唆された。さらに、加熱処理小麦粉のチキソ係数Ｔ(H)の、原料小麦粉のチキソ係数Ｔ(U)に対する比率（Ｔ(H)／Ｔ(U)）については、１．１以上であることが好ましいことが示唆された。 As shown in Table 2, instead of the flour of Reference Example 1, each heat-treated flour A to E was replaced by 100% by mass to produce a hot cake. As a result, the protein content Cp based on the dry mass of the heat-treated flour, and Differences were observed in the evaluation of hot cake texture and mouth melting depending on the difference in viscosity V 12 rpm . In particular, Examples 1 to 3 using the heat-treated flours A to C were remarkably improved in texture and melting in the mouth compared to Comparative Example 1 using the heat-treated wheat flour D and Comparative Example 2 using the heat-treated wheat flour E. . In Comparative Example 2, the surface heating color was suitable, but a burnt portion was confirmed in the inner layer. As shown in FIG. 1, when the relationship of the viscosity V 12 rpm of the slurry to the protein content Cp based on the dry mass of each heat-treated wheat flour is plotted, the evaluation is good with the straight line V 12 rpm = 260 × Cp−2000 as a boundary. It was suggested that heat-treated wheat flour and heat-treated wheat flour with poor evaluation could be separated. Therefore, by using the heated wheat flour satisfying the above formula (I) (V 12 rpm ≦ 260 × Cp−2000), the hot cake at the time of baking the hot cake is improved, and a hot cake having a good texture and mouth melting can be obtained. It has been suggested. Further, from the physical properties of the heat-treated wheat flours A to C, the viscosity V 12 rpm is preferably 500 to 800 mPa · s, and the protein content Cp based on the dry mass is particularly 10.5 to 13.5% by mass. It was suggested that it is preferable. Furthermore, it is preferable that the ratio (T (H) / T (U) ) of the thixotropic coefficient T (H) of the heat-treated wheat flour to the thixotropic coefficient T (U ) of the raw wheat flour is 1.1 or more. It was suggested.
表３においては、ホットケーキの原料粉における加熱処理小麦粉の含有量の影響を調べた。表３に示した通り、加熱処理小麦粉Ａ又は加熱処理小麦粉Ｂを２〜５０質量％含有する実施例４〜１０のホットケーキは、参考例１のホットケーキと比較して、食感及び口溶けが良好であった。したがって、ホットケーキの原料粉における前記加熱処理小麦粉の含有量は、前記原料粉の質量に基づいて、２〜１００質量％であることが好ましいことが示唆された。 In Table 3, the influence of the content of heat-treated wheat flour in the raw material powder of the hot cake was examined. As shown in Table 3, the hot cakes of Examples 4 to 10 containing 2 to 50% by mass of the heat-treated flour A or the heat-treated flour B have a texture and a melted mouth compared to the hot cake of Reference Example 1. It was good. Therefore, it was suggested that the content of the heat-treated wheat flour in the raw material powder of the hot cake is preferably 2 to 100% by mass based on the mass of the raw material powder.
（２）スポンジケーキ
バッター生地加熱食品としてスポンジケーキを選択して、各試料の評価を行なった。具体的には、まず、表４に示した配合でバッター生地を調製し、各生地３５０ｇを６号のデコ型に入れ、１８０℃に加熱したオーブンで、３０分間焼成し、スポンジケーキを製造した。焼成後１日経過したスポンジケーキの食感（口に入れて直ぐに感じる食感）、及び口溶け（口残りの感じ）について、上記（１）と同様に評価した。結果を表４に示す。
(2) Sponge cake Sponge cake was selected as batter dough heating food, and each sample was evaluated. Specifically, first, a batter dough was prepared with the composition shown in Table 4, and 350 g of each dough was placed in a No. 6 deco mold and baked in an oven heated to 180 ° C. for 30 minutes to produce a sponge cake. . The sponge cake texture (feel immediately after putting in the mouth) and melting in the mouth (feel of the remaining mouth) were evaluated in the same manner as in the above (1). The results are shown in Table 4.
表４に示した通り、参考例２の小麦粉の代わりに加熱処理小麦粉Ａを５０質量％、１００質量％置き換えて、スポンジケーキを製造した結果、スポンジケーキの食感及び口溶けが著しく改善された。したがって、スポンジケーキ等の焼き菓子においても、上記物性の加熱処理小麦粉を用いることで、ホットケーキの場合と同様に、焼成時の火抜けが改善され、食感及び口溶けが良好な菓子を製造することができるものと示唆された。 As shown in Table 4, as a result of producing a sponge cake by replacing 50% by mass and 100% by mass of the heat-treated flour A in place of the flour of Reference Example 2, the texture and meltability of the sponge cake were remarkably improved. Therefore, in the baked confectionery such as sponge cake, the use of the heat-treated wheat flour having the above-mentioned physical properties improves the burn-out at the time of baking as in the case of the hot cake, and produces a confectionery having a good texture and mouth melting. It was suggested that it could be done.
（３）お好み焼
バッター生地加熱食品としてお好み焼を選択して、各試料の評価を行なった。具体的には、まず、表５及び表６に示した配合のミックス１００ｇに、水１００ｇ、卵１個、みじん切りしたキャベツ２００ｇを混合してお好み焼用バッター生地を調製し、２００℃に加熱したホットプレートに、前記生地の１／２を丸く流し、５分間焼成し、反転させて蓋をして、さらに５分間焼成しお好み焼を製造した。得られたお好み焼の食感（口に入れて直ぐに感じる食感）、及び口溶け（口残りの感じ）について、上記（１）と同様に評価した。結果を表５及び表６に示す。
(3) Okonomiyaki Okonomiyaki was selected as a batter dough heated food, and each sample was evaluated. Specifically, first, 100 g of water having the composition shown in Tables 5 and 6 was mixed with 100 g of water, 1 egg, and 200 g of chopped cabbage to prepare a batter dough for okonomiyaki and heated to 200 ° C. Half of the dough was poured into a hot plate, baked for 5 minutes, inverted and covered, and baked for another 5 minutes to produce okonomiyaki. The texture of the resulting okonomiyaki (texture immediately felt in the mouth) and the melting of the mouth (feeling of the remaining mouth) were evaluated in the same manner as in (1) above. The results are shown in Tables 5 and 6.
表５に示した通り、参考例３の小麦粉の代わりに各加熱処理小麦粉Ａ、加熱処理小麦粉Ｂ、加熱処理小麦粉Ｄ及び加熱処理小麦粉Ｅを２０質量％置き換えて、お好み焼を製造した。その結果、加熱処理小麦粉Ａを用いた実施例１３、及び加熱処理小麦粉Ｂを用いた実施例１４は、参考例３よりも食感及び口溶けが著しく改善された。また、加熱処理小麦粉Ｄを用いた比較例３、加熱処理小麦粉Ｅを用いた比較例４よりも食感及び口溶けが良好であった。この結果は、ホットケーキの場合と同様であり、お好み焼においても、上記物性の加熱小麦粉を用いることで、お好み焼の焼成時の火抜けが良く、食感及び口溶けが良好なお好み焼が得られることが示唆された。 As shown in Table 5, each heat-treated flour A, heat-treated wheat flour B, heat-treated wheat flour D and heat-treated wheat flour E were replaced by 20% by mass in place of the wheat flour of Reference Example 3 to produce okonomiyaki. As a result, in Example 13 using the heat-treated flour A and Example 14 using the heat-treated wheat flour B, the texture and melting in the mouth were significantly improved as compared with Reference Example 3. Moreover, the food texture and the meltability in the mouth were better than Comparative Example 3 using heat-treated flour D and Comparative Example 4 using heat-treated wheat flour E. This result is the same as in the case of a hot cake. Even in okonomiyaki, by using the above-mentioned heated wheat flour, the okonomiyaki has a good flaming during okonomiyaki firing, and has a good texture and mouth melt. It was suggested that
表６においては、お好み焼の原料粉における加熱処理小麦粉の含有量の影響を調べた。表６に示した通り、加熱処理小麦粉Ａ又は加熱処理小麦粉Ｂを２〜１００質量％含有する実施例１５〜２２のお好み焼は、参考例３のお好み焼と比較して、食感及び口溶けが良好であった。したがって、お好み焼の原料粉における前記加熱処理小麦粉の含有量は、前記原料粉の質量に基づいて、２〜１００質量％であることが好ましいことが示唆された。 In Table 6, the influence of the content of the heat-treated wheat flour in the okonomiyaki raw material powder was examined. As shown in Table 6, the okonomiyaki of Examples 15 to 22 containing 2 to 100% by mass of the heat-treated flour A or the heat-treated wheat flour B was compared with the okonomiyaki of Reference Example 3 in texture and Melting in the mouth was good. Therefore, it was suggested that the content of the heat-treated wheat flour in the okonomiyaki raw material powder is preferably 2 to 100% by mass based on the mass of the raw material powder.
以上により、バッター生地加熱食品に、上記物性の加熱小麦粉を用いることで、火抜けが改善され、食感及び口溶けが良好なバッター生地加熱食品を製造することができることが示された。 From the above, it was shown that by using the above-mentioned heated wheat flour having the above physical properties for batter dough heated food, it is possible to produce batter dough heated food with improved heat loss and good texture and mouth melt.
なお、本発明は上記の実施の形態の構成及び実施例に限定されるものではなく、発明の要旨の範囲内で種々変形が可能である。 In addition, this invention is not limited to the structure and Example of said embodiment, A various deformation | transformation is possible within the range of the summary of invention.
本発明により、バッター生地の加熱時の火抜けが改善され、食感及び口溶けが良好で、風味も良いバッター生地加熱食品を容易に製造することができるバッター生地加熱食品用ミックス、及び食感及び口溶けが良好で、風味も良いバッター生地加熱食品を提供することができる。
According to the present invention, a batter dough heated food mix that can easily produce a batter dough heated food with improved batter dough heating, good texture and mouth melt, and good flavor, and texture and It is possible to provide a batter dough heated food with good melting in the mouth and good flavor.
Claims (8)
前記加熱処理小麦粉の３１．７質量％スラリーの温度２０℃における粘度Ｖ12rpmが、４００〜１５００ｍＰａ・ｓであり、
前記粘度Ｖ12rpm、及び前記加熱処理小麦粉の乾燥質量に基づくたん白質含量Ｃｐ（質量％）が、式（Ｉ）：
Ｖ12rpm≦２６０×Ｃｐ−２０００ （Ｉ）
を満たすことを特徴とするバッター生地加熱食品用ミックス。 A batter dough heated food mix containing raw flour containing heat-treated wheat flour,
The viscosity V 12 rpm at a temperature of 20 ° C. of a 31.7% by mass slurry of the heat-treated wheat flour is 400 to 1500 mPa · s,
The protein content Cp (mass%) based on the viscosity V 12 rpm and the dry mass of the heat-treated flour is represented by the formula (I):
V12rpm ≦ 260 × Cp-2000 (I)
Batter dough heated food mix characterized by satisfying.
前記加熱処理小麦粉の３１．７質量％スラリーの温度２０℃における粘度Ｖ12rpmが、４００〜１５００ｍＰａ・ｓであり、
前記粘度Ｖ12rpm、及び前記加熱処理小麦粉の乾燥質量に基づくたん白質含量Ｃｐ（質量％）が、式（Ｉ）：
Ｖ12rpm≦２６０×Ｃｐ−２０００ （Ｉ）
を満たすことを特徴とするバッター生地加熱食品。 A batter dough heated food containing heat-treated flour,
The viscosity V 12 rpm at a temperature of 20 ° C. of a 31.7% by mass slurry of the heat-treated wheat flour is 400 to 1500 mPa · s,
The protein content Cp (mass%) based on the viscosity V 12 rpm and the dry mass of the heat-treated flour is represented by the formula (I):
V12rpm ≦ 260 × Cp-2000 (I)
Batter dough heated food characterized by satisfying.
前記加熱処理小麦粉の３１．７質量％スラリーの温度２０℃における粘度Ｖ12rpmが、４００〜１５００ｍＰａ・ｓであり、
前記粘度Ｖ12rpm、及び前記加熱処理小麦粉の乾燥質量に基づくたん白質含量Ｃｐ（質量％）が、式（Ｉ）：
Ｖ12rpm≦２６０×Ｃｐ−２０００ （Ｉ）
を満たすことを特徴とするバッター生地加熱食品の製造方法。 A batter dough containing raw material flour containing heat-treated wheat flour is a method for producing batter dough heated food that is heated by baking, oil-boiled, steamed cooking, or microwave cooking,
The viscosity V 12 rpm at a temperature of 20 ° C. of a 31.7% by mass slurry of the heat-treated wheat flour is 400 to 1500 mPa · s,
The protein content Cp (mass%) based on the viscosity V 12 rpm and the dry mass of the heat-treated flour is represented by the formula (I):
V12rpm ≦ 260 × Cp-2000 (I)
The manufacturing method of the batter dough heating food characterized by satisfy | filling.
The manufacturing method of the batter dough heating food of Claim 7 using the mix for batter dough heating food of any one of Claims 1-5.
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| JPH09220049A (en) * | 1995-12-15 | 1997-08-26 | Nisshin Flour Milling Co Ltd | Heat-processed durum flour |
| JPH11332454A (en) * | 1998-05-22 | 1999-12-07 | Nisshin Flour Milling Co Ltd | Heat-treated wheat flour |
| JP2001346503A (en) * | 2000-06-05 | 2001-12-18 | Nisshin Seifun Group Inc | Heat-treated wheat flour for pancake |
| JP2003000165A (en) * | 2001-06-22 | 2003-01-07 | National Agricultural Research Organization | Thermally denatured wheat flour and food raw material, food using the wheat flour |
| JP2012254052A (en) * | 2011-06-10 | 2012-12-27 | Nisshin Flour Milling Inc | Method of manufacturing wheat flour for confectionery |
| JP2016158596A (en) * | 2015-03-04 | 2016-09-05 | 昭和産業株式会社 | Tempura batter mix, tempura batter, tempura production method and tempura |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP7431013B2 (en) | 2019-11-06 | 2024-02-14 | 昭和産業株式会社 | Composition for baked confectionery, mix for baked confectionery, and method for producing baked confectionery |
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| JP7093644B2 (en) | 2022-06-30 |
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