JP2019154242A - Method for producing dough composition for spherical baked food product, and method for producing spherical baked food product - Google Patents

Abstract

To provide a method for producing a dough composition for a spherical baked food product capable of maintaining a crispy texture immediately after baking and achieving a soft texture thickened in the inside, and a method for producing the spherical baked food product.SOLUTION: A method for producing a dough composition for a spherical baked food product containing grain flour and water, includes a step of mixing pregelatinized wheat flour and onion.SELECTED DRAWING: None

Description

  The present invention relates to a method for producing a spherical baked food dough composition and a method for producing a spherical baked food.

Spherical baked foods such as takoyaki are manufactured and eaten in many forms, from those that are baked at home, those that are manufactured and sold at stalls and supermarkets, and those that are mass-produced as frozen foods.
Moreover, when takoyaki is taken as an example of the spherical baked food, the preferred texture is various. For example, the Kansai region prefers a soft texture overall. In contrast, the Kanto region prefers a crisp texture that is soft inside and crunchy outside. Many technologies have been developed for mass production while realizing such a texture.

For example, Patent Document 1 describes a powder for takoyaki composed of 95 to 99.8 parts by weight of wheat flour and 0.2 to 5 parts by weight of α-modified starch. In Patent Document 1, such a configuration facilitates baking, maintains a swelled appearance, and enables production of takoyaki having an excellent texture even when baked or reheated after freezing. ing.
Patent Document 2 describes frozen takoyaki that is not thaw-hardened by a microwave oven. In patent document 2, the thaw hardening is prevented by adding 3-30% (weight) pregelatinized starch to wheat flour.

JP 2001-069903 A Japanese Patent Application Laid-Open No. 8-0666148

  As described above, a spherical baked food such as takoyaki is required to have a soft texture and a crisp texture. As described in Patent Document 1 or 2, when pregelatinized starch or fats and oils are blended in the dough material, the softness of the contents can be realized. However, there has been a problem that the texture of the outer skin surface cannot be realized due to deformation of the contents that are too soft or bleeding of the blended oil and fat components.

  The present invention has been made in view of the above circumstances, and is a spherical baking food dough composition capable of realizing a soft texture with a thick inside while maintaining a crisp and crisp texture immediately after baking. It is an object of the present invention to provide a method for producing a product and a method for producing a spherical baked food.

The present invention includes the following [1] to [9].
[1] A method for producing a spherical baked food dough composition containing flour and water, comprising the step of mixing pregelatinized wheat flour and onion, Method.
[2] The spherical baking food dough composition according to [1], wherein the blended amount of the pregelatinized flour blended in 100 parts by mass of the spherical baking food dough composition is 1 part by mass or more and 10 parts by mass or less. Manufacturing method.
[3] For spherical baked foods according to [1] or [2], the amount of the onion to be blended in 100 parts by weight of the spherical baked food dough composition is 1 part by weight or more and 10 parts by weight or less. Manufacturing method of dough composition.
[4] The method for producing a spherical baked food dough composition according to any one of [1] to [3], wherein the onion is a cut product of raw onion.
[5] The method for producing a spherical baked food dough composition according to any one of [1] to [4], wherein cabbage is mixed.
[6] The method for producing a dough composition for spherical baked food according to any one of [1] to [5], wherein the pregelatinized starch is mixed.
[7] The method for producing a dough composition for spherical baked food according to any one of [1] to [6], wherein the spherical baked food is takoyaki.
[8] A method for producing a spherical baked food, wherein a spherical baked food dough composition is prepared by the method for producing a spherical baked food dough composition according to any one of [1] to [7]. A method for producing a spherical baked food, comprising: a step; and a step of putting the dough composition for spherical baked food into a baking mold and baking into a spherical shape.
[9] The method for producing a spherical baked food according to [8], wherein the spherical baked food is takoyaki.

  ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method of the spherical baking food dough composition which can implement | achieve the soft food texture which has thickness while maintaining the crisp and crisp texture immediately after baking, and the spherical baking food A manufacturing method can be provided.

<Method for producing dough composition for spherical baked food>
The present embodiment is a method for producing a spherical baked food dough composition (hereinafter sometimes referred to as “dough composition”) containing flour and water. The method for producing a dough composition according to the present embodiment includes a step of mixing pregelatinized flour and onion.

  The spherical baked food produced according to this embodiment is a food obtained by baking a dough based on flour into a sphere. Examples include takoyaki, Akashiyaki, baby castella, spherically baked Imakawa ware, donuts, and the like. In the present embodiment, the spherical baked food is preferably takoyaki.

  The spherical baked food in which the dough composition produced according to the present embodiment is used has an outer skin that covers the surface and a content that is covered by the outer skin. The outer skin is made of baked dough. The contents may be a fabric having the same composition as the outer fabric, or may be a baked fabric having a different composition from the outer fabric. The contents may have ingredients. Ingredients include vegetables, meat, seafood, eggs, tempura, condiments, and red ginger.

≪Dough composition≫
The dough composition produced according to the present embodiment is mainly composed of flour and water, and contains pregelatinized flour and onion.

-Grain flour Examples of flour flour include wheat flour such as wheat flour, medium flour, whole grain flour, semi-strong flour, strong flour, durum wheat flour, rice flour, rye flour, rye flour, corn flour and the like. These flours may be used alone or in combination of two or more.
The flour content in the dough composition may be appropriately determined according to the type of the desired baked food, but may be about 20 to 100% by mass of the total mass excluding moisture, and preferably 50 to 95% by mass. More preferably, 70 to 90% by mass is preferable.

• Pregelatinized wheat flour “gelatinized wheat flour” is obtained by subjecting flour such as wheat flour to a certain amount of moisture by applying a heat-moisture treatment. Unlike pregelatinized starch, pregelatinized flour retains the core part as flour (flour). For this reason, it is not gelatinized and it becomes paste form, but when it mix | blends with a dough composition, there exists an effect which maintains the shape of food organization. For this reason, the outer skin surface of the baked spherical baked food solidifies to some extent. For this reason, a crisp and crisp texture can be exhibited.

  Further, the outer surface of the spherical baked food is hardened by baking, thereby improving the moisture retention of the contents. Thereby, hardening inside the spherical baking food after baking can be prevented. In other words, the contents can realize a soft texture with thickness. The spherical baked food produced using the dough composition obtained according to the present embodiment can maintain a smooth and creamy texture.

.. Blending amount In this embodiment, the blending amount of the pregelatinized flour blended in the dough composition is preferably 1 part by mass or more, more preferably 1.2 parts by mass or more in 100 parts by mass of the dough composition. 1.5 parts by mass or more is particularly preferable.
Moreover, 10 mass parts or less are preferable, 9 mass parts or less are more preferable, and 8 mass parts or less are especially preferable.
The upper limit value and the lower limit value can be arbitrarily combined.

When the blending amount of the pregelatinized flour is not less than the above lower limit value, the shape of the spherical baked food after baking can be maintained, and a crisp texture can be realized on the surface of the outer skin.
When the blending amount of the pregelatinized flour is not more than the above upper limit value, the content of the spherical baked food after baking can be made smooth and creamy.

-Onion In this embodiment, an onion is mixed with a dough composition. The onion to be used may be a raw onion or a heated onion.
In the present embodiment, crushed onions, cuts, grounds, etc. can be used.
The crushed material is a crushed onion whose size is not uniform. For example, the size of the crushed material is 3 mm or more and 10 mm or less. An example of the crushing means is a hammer mill or the like.
The cut product refers to a crushed onion having a uniform size, and examples thereof include a diced onion and a sliced onion. For example, the size of the cut product is 3 mm or more and 10 mm or less. Examples of the cutting means include a micrograder, a die cutter, a commitrol, a food processor, and the like.
The ground product refers to a crushed onion whose properties are puree or paste. The size of the ground product is about 0.5 mm. The grinding means is a pulper juicer, a colloid mill, a comitoroll, a food processor, or the like.
From the viewpoint of improving the fluidity of the dough composition, a cut onion is preferable, and a diced onion is more preferable.

  Onions retain moisture in the cells. Onion is a vegetable with large cells and high water content. When the onion is mixed with the dough composition containing the pregelatinized flour, the moisture in the cells is released into the dough composition. The released moisture gives moderate softness to the spherical baked food after baking. In addition, the released moisture makes the texture of the contents smoother and creamy. Moreover, the pectin contained in the onion exhibits moisture retention and can supply moisture into the dough composition. For this reason, the above-mentioned effect can be exhibited even when a heated onion is used.

.. Blending amount In this embodiment, the blending amount of the onion to be blended in the dough composition is preferably 1 part by weight or more, more preferably 1.2 parts by weight or more in 100 parts by weight of the dough composition. .5 parts by mass or more is particularly preferable.
Moreover, 10 mass parts or less are preferable, 9 mass parts or less are more preferable, and 8 mass parts or less are especially preferable.
The upper limit value and the lower limit value can be arbitrarily combined.

When the amount of the onion is at least the above lower limit, the texture of the spherical baked food after baking can be made smoother and creamy.
Although the effect of improving the texture is further increased by increasing the amount of onion, the onion odor can be remarkably detected by exceeding the upper limit, and if it is below the upper limit, Cannot sense onion odor and has a good flavor as takoyaki.

-Cabbage In this embodiment, you may mix | blend cabbage with a dough composition as an arbitrary component. Cabbage is a vegetable with large cells and high water content, similar to onion. Water is released from the cabbage blended in the dough composition, and the texture of the spherical baked food can be made smoother and creamy. Furthermore, cabbage also has the effect of reducing the onion odor.

.. Blending amount When cabbage is blended in the dough composition, it is preferably 1/3 to 3 times the amount of onion added, and is preferably added in an amount equal to the amount of onion added.

-Pregelatinized starch In this embodiment, you may mix | blend pregelatinized starch as arbitrary components. In this specification, “pregelatinized starch” is obtained by subjecting starch extracted from tapioca or the like to heating or oxidation treatment. Pregelatinized starch has paste-like physical properties and can be used as a paste.
When the pregelatinized starch is added to the dough composition, it exhibits thickness when baked. For this reason, by blending pregelatinized starch, a thick texture can be imparted to the contents of the spherical baked food.

.. Blending amount When the pregelatinized starch is blended in the dough composition, it is preferably 1/3 to 1 times the amount of pregelatinized wheat flour added. When the blended amount of the pregelatinized starch is in such a range, a spherical baked food with a good balance of mouthfeel and wheat flour odor can be obtained.

Other ingredients The above-mentioned dough composition further includes sugar, fats and oils, milk, eggs, soy protein, wheat gluten and other protein ingredients, thickeners, swelling agents, emulsifiers, enzymes, salt, seasonings, pigments, fragrances, etc. May be contained. These materials can be appropriately added according to the type and quality of the intended baked food.

-Ingredients The above-mentioned dough composition may contain ingredients such as tempura, red ginger, sesame seeds, nuts, fruits and spices as ingredients.

≪Mixing method≫
In the method for producing a spherical baked food dough composition of this embodiment, the dough can be produced by mixing and stirring the respective materials. The dough composition for takoyaki will be described as an example. For example, an egg is added to water and stirred with a mixer, and flour, pregelatinized flour, and fat are mixed in this order. Thereafter, it is preferred to add the onion to prepare the dough composition.

When a spherical baked food is produced using the dough composition produced according to the present embodiment, a crisp and crisp texture on the surface of the outer skin and a soft texture with thick contents can be realized.
Combining pregelatinized wheat flour with an appropriate particle content and onion that can supply moisture makes it possible to produce a spherical baked food with a crisp texture while maintaining a certain tissue strength immediately after baking. It is guessed.

  Furthermore, when pregelatinized starch that exhibits thickness is combined, it is thought that the contents can realize a soft texture with thickness. Combining pregelatinized wheat flour and pregelatinized starch is considered to suppress excessive gelatinization and strengthen the structure of the spherical baked food.

In addition, when no onion is added, aging starts due to the evaporation of moisture immobilized on the starch component, and the trot feeling is lost.
In this embodiment, by adding an onion to the dough composition, there is a component that retains moisture, and by supplying moisture from the component, a spherical baked food such as takoyaki with appropriate physical properties is provided. Can do.

<Method for producing spherical baked food>
The present invention provides a method for producing a spherical baked food.
The method for producing a spherical baked food according to the present embodiment includes a step of preparing a spherical baked food dough composition by the method for producing a spherical baked food dough composition according to the present invention, and a method for baking a spherical baked food dough composition. And putting into a mold and firing into a spherical shape.

  The manufacturing method of the spherical baked food of this embodiment will be described by taking takoyaki as an example of the spherical baked food.

≪Step of preparing dough composition for spherical baked food≫
The step of preparing the spherical baked food dough composition is performed by the method for producing the spherical baked food dough composition of the present invention.

≪Spherical baking process≫
When manufacturing takoyaki, for example, the dough composition is poured into a concave portion of a baking mold having a concave portion, and tako pieces and other ingredients are blended. After that, it is fired, and the dough is reversed and fired into a spherical shape.
More specifically, for example, the dough composition is poured into 70 to 90% of the volume of the recess into a recess of an iron plate that is preliminarily heated to about 300 ° C. and has an approximately hemispherical recess having a diameter of 30 to 50 mm.
Next, the octopus pieces and other ingredients are added and baked while rotating the entire dough in the recesses for about 7 to 10 minutes so that the whole can be baked evenly.

≪Freezing process≫
The manufacturing method of the spherical baked food of this embodiment may include a step of freezing the baked food to obtain a frozen spherical baked food.
The freezing method is not particularly limited, and can be performed by a conventional method. Specifically, for example, a method of freezing baked takoyaki using a freezer based on a freezing method such as an air blast type freezing method, a semi-air blast type freezing method, a contact type freezing method, and the like, and then storing at −18 ° C. or lower Alternatively, a method of storing at −18 ° C. or lower after freezing baked takoyaki by spraying liquefied nitrogen or liquefied carbonic acid can be used.

The frozen frozen takoyaki can be eaten by heating and thawing using a microwave device such as a microwave oven, an oven toaster, a steamer or the like.
The spherical baked food produced according to the present invention can achieve a soft texture with thick contents while maintaining a crisp and crisp texture immediately after baking.

  EXAMPLES Hereinafter, although an Example demonstrates this invention further in detail, this invention is not limited by these examples.

<Example 1>
≪Dough composition adjustment process≫
The effect of cabbage and onion on the texture was examined by preparing a dough composition to which cabbage and onion were added, producing frozen takoyaki.
Of each dough composition shown in Table 1, first, an egg was added to water and stirred with a mixer, and auxiliary materials other than eggs, flour, and pregelatinized flour were added and mixed in this order. Then, fats and oils were thrown in and mixed, and finally the ingredients shown in Table 1 that had been chopped in advance were added and mixed.
1-0 to 1-5 shown in Table 1 means a composition in which the addition ratio of cabbage and onion is changed. In addition, the thing which does not put cabbage and an onion was used for subsequent experiment by the prescription which removed the ingredients.

≪Takoyaki manufacturing process≫
After pouring the obtained dough composition into a concave portion of a takoyaki machine heated to 185 ° C., the chopped octopus is put into the concave portion and baked. The baked takoyaki was manufactured by baking until it became baked.

≪Freezing process≫
Thereafter, it was frozen in a quick freezer and stored frozen at -18 ° C. to produce frozen takoyaki.

[Evaluation]
The frozen takoyaki produced in the example was stored frozen at −18 ° C. for 7 days, and then 4 pieces were placed on a plate and cooked at 600 W for 3 minutes using a microwave oven without wrapping. Five minutes after cooking in the microwave oven, sensory evaluation was performed on the texture and overall evaluation without applying a sauce or the like. The sensory evaluation was performed by six people who had received training to unify the evaluation criteria in advance.

From the above results, the frozen takoyaki 1-2 and 1-3 added with the onion were more preferable than the frozen takoyaki 1-1 added with cabbage alone. In addition, 1-3 frozen takoyaki to which equal amounts of cabbage and onion were added had the best balance of crispness and onion odor, and was the most excellent.
Like 1-0 and 1-1 frozen takoyaki, it was evaluated as hard or streak unless onion was added at all.
The frozen takoyaki 1-4 and 1-5 were soft and good in texture because onions were added.

<Example 2>
The effects of pregelatinized wheat flour and pregelatinized starch on the texture were examined by changing the addition amount of pregelatinized wheat flour and pregelatinized starch to produce frozen takoyaki.

In this example, tapioca-derived starch acetate was used as pregelatinized starch.
Frozen takoyaki was produced in the same manner as in Example 1 except that the addition amounts of pregelatinized wheat flour and pregelatinized starch were changed to the ratios shown in Table 2. In Table 2, “2-0” is the total amount of pregelatinized wheat flour and pregelatinized starch replaced with wheat flour.

  From the above results, 2-4 using only pregelatinized starch improved the crispness, but the smell of wheat flour was weak and was not very preferable as takoyaki. The frozen takoyaki 2-2 and 2-3 using the pregelatinized flour and the pregelatinized starch were preferable because they had better crispness than the 2-4 takoyaki using only the pregelatinized flour. Further, 2-2 to which pregelatinized wheat flour and pregelatinized starch flour were added at a ratio of 3 to 1 had the best balance of fragrance and smell of wheat flour, and was the most excellent.

<Example 3>
The effect of the onion form on the texture was examined by producing frozen takoyaki with various forms of onion added.
Frozen takoyaki was produced in the same manner as in Example 1 except that the onion form was changed to the form shown in Table 3.

  From the above results, the shape of the onion was all good and preferred.

<Example 4>
The effect of the amount of onion on the texture was examined by producing frozen takoyaki with onion added.
Frozen takoyaki was produced in the same manner as in Example 1 except that the amount of onion shown in Table 4 was changed. For those in which the amount of onion increased or decreased compared to Table 1, adjustment by adding ingredients was not performed, but adjustment was simply performed by increasing or decreasing the amount of onion.

  From the results described above, the frozen takoyaki 4-2 and 4-3 using 2.75 parts by mass to 5.5 parts by mass of the onion with respect to 100 parts by mass of the dough composition did not use the onion 4-1. Compared with 4-5 frozen takoyaki and 11-5 parts by weight of onion, the crispness was good and the onion did not smell, which was preferable as takoyaki. In particular, the frozen takoyaki using 5.5 parts by mass of 4-3 with respect to 100 parts by mass of the dough composition had the best texture and flavor.

Claims (9)

A method for producing a spherical baking food dough composition containing flour and water,
A process for producing a dough composition for spherical baked food, comprising a step of mixing pregelatinized flour and onion.   The production of the spherical baked food dough composition according to claim 1, wherein the blended amount of the pregelatinized flour blended in 100 parts by weight of the spherical baked food dough composition is 1 part by mass or more and 10 parts by mass or less. Method.   The production of the spherical baked food dough composition according to claim 1 or 2, wherein the amount of the onion to be blended in 100 parts by weight of the spherical baked food dough composition is 1 part by mass or more and 10 parts by mass or less. Method.   The method for producing a dough composition for a spherical baked food according to any one of claims 1 to 3, wherein the onion is a cut product of raw onion.   The method for producing a spherical baked food dough composition according to any one of claims 1 to 4, wherein cabbage is mixed.   The manufacturing method of the spherical baking food dough composition of any one of Claims 1-5 which mixes pregelatinized starch.   The method for producing a dough composition for spherical fired food according to any one of claims 1 to 6, wherein the spherical fired food is takoyaki. A method for producing a spherical fired food,
A step of preparing a spherical baked food dough composition by the method for producing a spherical baked food dough composition according to any one of claims 1 to 7,
A method for producing a spherical baked food, comprising the step of putting the dough composition for a spherical baked food into a baking mold and baking it into a spherical shape.   The method for producing a spherical baked food according to claim 8, wherein the spherical baked food is takoyaki.