JP2019213471A - Durum vital gluten-containing octopus dumpling (tako-yaki) and japanese pancake (okonomi-yaki) - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a wheat flour composition for takoyaki or okonomiyaki having a soft texture and crispness while maintaining volume. A wheat flour composition for takoyaki or okonomiyaki includes wheat flour and durum vital gluten (wheat protein extracted from flour obtained by milling durum wheat). The content of durum vital gluten may be 1 to 10 mass% with respect to the total mass of the flour and the durum vital gluten. [Selection diagram] None

Description

  The present invention relates to a takoyaki or okonomiyaki flour composition containing durum vital gluten, and a takoyaki or okonomiyaki using the flour composition.

Takoyaki and okonomiyaki are characterized by their soft texture and crispness, and are widely eaten foods. Also, these baked goods are preferably plump and voluminous. However, there is a problem that when a soft texture is realized, the shape retention is impaired, and after baking, it shrinks and the volume is impaired. Another problem is that when baked takoyaki or okonomiyaki is chilled or frozen and then reheated, the tendency is further increased.
As a method for increasing the volume, there is a method of using a thickener, vegetable protein, or the like in the mixed powder, or a method of reducing the amount of water. However, it is difficult to realize a soft texture and crispness by any of the methods.
For example, Japanese Unexamined Patent Publication No. 9-299069 (Patent Document 1) discloses that flours mainly consisting of flour; acetylated waxy starch, cross-linked waxy starch, acetylated and cross-linked waxy starch, acetylated tapioca starch, cross-linked An okonomiyaki or takoyaki composition containing one or more starches selected from tapioca starch and acetylated and crosslinked treated tapioca starch; and xanthan gum is described. When okonomiyaki or takoyaki is manufactured using the composition, it is said that excellent shape retention, yet plump, and good taste, and a good texture with a juicy feeling can be obtained. Not enough.
Japanese Patent Application Laid-Open No. 2001-000153 (Patent Document 2) discloses that in an okonomiyaki dough, 50 to 90 parts of starch, 5 to 30 parts of flour, one or more selected from gluten, soy protein, and egg white are used. A method for producing okonomiyaki is described in which 1 to 15 parts, 0.05 to 5 parts of one or more selected from guar gum, xanthan gum, locust bingham, and tamarind gum, and 100 parts by weight in total are described. According to the method, okonomiyaki with a pleasant and chewy texture can be obtained, but it does not have a soft texture and cannot produce a large volume.
Japanese Patent Application Laid-Open No. 2003-24019 (Patent Document 3) discloses takoyaki and okonomiyaki in which a fine powder having an average particle diameter of 20 μm or less contains a powder adhering to a core powder having an average particle diameter of 20 μm or more. Quality improvers are described. However, it is necessary to use a special composite powder, and even if such a composite powder is used, it is difficult to realize a soft texture and crispness while providing a large volume.
JP-A-2002-191306 (Patent Document 4) describes a quality improving agent containing a durum wheat protein concentrate as an active ingredient, and gives pasta and noodles a good texture such as elasticity and firmness. However, there is no mention or suggestion about the softness, crispness, and volume improvement effect of takoyaki or okonomiyaki.

JP-A-9-299069 JP 2001-000153 A JP 2003-024019 A JP-A-2002-191306

An object of the present invention is to provide a takoyaki or okonomiyaki flour composition having a soft texture and crispness while maintaining volume, and a takoyaki or okonomiyaki using the flour composition.
Another object of the present invention is to produce a takoyaki or okonomiyaki having a soft texture and crispness, while maintaining the volume, even if the baked takoyaki or okonomiyaki is chilled or frozen and then reheated, while maintaining the volume. An object of the present invention is to provide a takoyaki or okonomiyaki flour composition and a takoyaki or okonomiyaki using the flour composition.

  The present inventors have conducted intensive studies to solve the above-mentioned problems, and as a result of preparing a takoyaki or okonomiyaki using a flour composition containing durum vital gluten (a wheat protein extracted from a powder obtained by milling durum wheat), The present inventors have found that a soft texture and crispness can be realized while keeping the volume while suppressing the swelling of the epidermis after firing, and completed the present invention.

That is, the present invention includes the following embodiments.
[1] A flour composition for takoyaki or okonomiyaki, comprising flour and durum vital gluten.
[2] The flour composition according to [1], wherein the content of durum vital gluten is 1 to 10% by mass based on the total mass of flour and durum vital gluten.
[3] The flour composition according to [1] or [2], further comprising water and in the form of a batter.
[4] Takoyaki or okonomiyaki obtained by baking the dough containing the flour composition according to [3].

  According to the present invention, in takoyaki and okonomiyaki, soft texture and crispness can be realized while maintaining volume. The same effect can be obtained when baked takoyaki or okonomiyaki is chilled or frozen and then reheated.

  The flour composition for takoyaki or okonomiyaki of the present invention contains flour and durum vital gluten.

  The type of flour is not particularly limited, and is selected from, for example, soft flour, medium flour, strong flour, whole grain flour, and mixtures thereof.

Durum vital gluten is vital gluten derived from durum wheat (wheat gluten extracted without changing the protein properties of wheat gluten). Durum vital gluten is obtained by collecting gluten from flour obtained by milling durum wheat (durum flour). As a method for collecting gluten, generally, a method for collecting gluten from flour can be applied.
For example, durum vital gluten is a durum wheat protein concentrate obtained by mixing (or kneading) durum flour and water, washing the mixture (or dough) with water, and dry-pulverizing the mixture.
The protein content in durum vital gluten is not particularly limited, and is, for example, 60% by mass or more, preferably 65% by mass or more, and more preferably 70% by mass or more (for example, 70 to 85% by mass).
The content of durum vital gluten is not particularly limited, but flour and durum vital gluten are used in that flour and durum vital gluten are sufficient in that the effect can be sufficiently exhibited, and that the viscosity is not too high and the fire is improved to obtain crispness. Is preferably 0.5 to 15% by mass (0.35 to 10.5% by mass as protein mass), and 1 to 10% by mass (0.1% as protein mass) from the viewpoint of volume. (7-7% by mass), more preferably 5-10% by mass (3.5-7% by mass as protein mass).

The flour composition may further include starch. Starch can be used without any particular limitation, for example, raw starch such as potato starch, wheat starch, tapioca starch, corn starch, sago starch, mung bean starch; modified starch obtained by treating raw starch physically, chemically and enzymatically; Two or more combinations can be used.
The starch content is not particularly limited, and is, for example, 1 to 30 parts by mass, and preferably 5 to 25 parts by mass, based on the total mass of the flour and durum vital gluten.

The flour composition may further include a thickener to obtain a more plump texture. The thickener can be used without any particular limitation. For example, guar gum, pectin, xanthan gum, carrageenan, a combination of two or more of these can be used.
The content of the thickener is not particularly limited and is, for example, 5 parts by mass or less, preferably 0.5 to 1 part by mass, based on the total mass of flour and durum vital gluten.

  If necessary, the flour composition may further contain auxiliary materials (for example, swelling agents, fats and oils, sugars, eggs, salt, spices, coloring agents, seasonings, and the like).

  The flour composition of the present invention further contains water and may be in the form of batter. The content of water is, for example, 300 to 500 parts by mass, and preferably 350 to 450 parts by mass, based on the total mass of flour and durum vital gluten. The water content is an amount that does not include water derived from auxiliary materials such as eggs.

The viscosity of the batter at 20 ° C. is not particularly limited, but is preferably from 100 to 1,000 mPa · s, more preferably from 300 to 700 mPa · s, from the viewpoint of good fire and good texture. .
The viscosity is determined by a conventional method, for example, Using a C-type viscometer equipped with a 4-rotor (CVR-20 viscometer manufactured by Tokyo Keiki Co., Ltd.), measurement is performed by reading the indicated value after rotating for 1 minute at a rotation speed of 20 rpm under a temperature condition of 20 ° C. Is done.

  The takoyaki or okonomiyaki of the present invention is obtained by baking a dough containing the flour composition (batter) containing flour, durum vital gluten and water. The firing temperature is not particularly limited, but may be, for example, 150 to 250 ° C.

  The baked takoyaki or okonomiyaki may be refrigerated (or chilled) or frozen. The refrigeration temperature is, for example, 1 to 10C, and the freezing temperature is, for example, -40C to -15C.

  The refrigerated or frozen okonomiyaki may be reheated. The reheating method is not particularly limited, and examples thereof include a microwave treatment (for example, a heat treatment with an output of 500 to 1500 W), and a frying. In the present invention, even when reheated, a soft texture and crispness can be obtained while maintaining the volume.

  Hereinafter, the present invention will be described in more detail based on examples, but the present invention is not limited to these examples.

<Preparation of durum vital gluten>
55 parts by mass of water is added and kneaded with 100 parts by mass of durum flour, and the formed dough balls are left in a water bath at 30 ° C. for 20 minutes, and then washed with water to remove starch, and durum is washed. A wheat protein concentrate was obtained. Next, the obtained raw durum wheat protein concentrate was dried in a vacuum drier and then pulverized into a powder to obtain a dried durum wheat protein concentrate (durum vital gluten) having a protein content of 70% by mass. The durum vital gluten was used in the following test examples.

<Test example 1: Durum vital gluten compounding amount>
The composition (expressed in parts by mass) shown in Table 2 below was charged into a mixer (N-50, Hobart), and mixed at room temperature for 2 minutes to obtain a batter for takoyaki. About 30 g of a takoyaki batter and about 3 g of an octopus were put into a concave portion (diameter 50 mm × depth 40 mm) of a firing machine preheated to 190 ° C., and fired at 190 ° C. for 9 minutes.
After being fired and allowed to cool at room temperature for 10 minutes, sensory evaluation was carried out by 10 skilled panelists according to the evaluation criteria in Table 1.
After baking, the chilled product was allowed to cool at room temperature for 20 minutes to take a rough heat, covered with a wrap film, and stored in a refrigerator at 5 ° C. for 24 hours. After heating in a microwave oven at 600 W for 2 minutes and cooling at room temperature for 10 minutes, sensory evaluation was performed by 10 skilled panelists according to the evaluation criteria in Table 1.
After baking, the frozen product was allowed to cool at room temperature for 20 minutes to take a rough heat, covered with a wrap film, frozen in a -35 ° C rapid freezer for 30 minutes, and then stored in a -18 ° C freezer for 24 hours. After heating at 600 W for 6 minutes in a microwave oven and cooling at room temperature for 10 minutes, sensory evaluation was performed by 10 skilled panelists according to the evaluation criteria in Table 1.

  In addition, the texture of takoyaki which was obtained by mixing wheat flour, starch and auxiliary materials without adding gluten or a thickener was evaluated as 3 points and the volume as 1 point.

＊バッターの物性（粘度）を他の実施例と合わせるために水量を調整した。 Table 2 shows the results of Test Example 1.

* The amount of water was adjusted to match the physical properties (viscosity) of the batter with the other examples.

The higher the content of durum vital gluten in the takoyaki batter, the higher the rating of the appearance volume of the takoyaki produced. In Example 4, although the effect on the volume of the appearance was obtained, the texture was slightly hardened, but it was satisfactory as a takoyaki. Example 5 is an example in which no thickener was used, but without using a thickener, a takoyaki having a good texture and a high volume evaluation of the appearance could be produced.
Comparative Example 1, which contained no durum vital gluten, was acceptable in terms of texture, but had many wrinkles in the outer skin and a very poor evaluation of the appearance volume.
After the baked takoyaki of the example was chilled or frozen and stored, when reheated, the texture and the volume of the appearance were slightly reduced as compared to before chilled or frozen and stored, but compared without using durum vital gluten. As compared with Example 1, the balance of the softness of the texture, the crispness, and the volume of the appearance were all maintained.

<Test Example 2: Batter for Takoyaki: Examination of Types of Vital Gluten>
A batter for takoyaki was prepared in the same manner as in Test Example 1 with the composition (shown in parts by mass) in Table 3 below, and the takoyaki was baked and subjected to sensory evaluation. The mass of vital gluten was adjusted to be equal to the mass of protein.
The chilled product and the frozen product were also tested and evaluated under the same conditions as in Test Example 1.

Ａ：強力小麦粉由来小麦バイタルグルテン（グリコ栄養食品株式会社、Ａ−グルＷＰ）蛋白質８２．３質量％
Ｂ：中力小麦粉由来小麦バイタルグルテン（マニルドラ社、バイタルウィートグルテン）蛋白質７８質量％ Table 3 shows the results of Test Example 2.

A: Strong wheat flour-derived wheat vital gluten (Glyco Nutrition Foods Co., Ltd., A-Glu WP) protein 82.3% by mass
B: Neutral flour-derived wheat vital gluten (Vital Wheat Gluten, Manildra) protein 78% by mass

In Example 2 using durum vital gluten, the texture and the volume of the appearance were excellent. On the other hand, in Comparative Example 2 using the wheat vital gluten derived from the strong flour, the softness of the texture was impaired, and in Comparative Example 3 using the wheat vital gluten derived from the medium flour, the mouthfeel of the texture was lost. Was spoiled and was a bad evaluation.
When the baked takoyaki of Example 2 was chilled or frozen and stored, and then reheated, the texture and the volume of the appearance were slightly reduced as compared to before chilled or frozen and stored, but the softness and crispness of the texture were The balance of goodness and appearance volume was maintained.
On the other hand, when the baked takoyaki of Comparative Example 2 and Comparative Example 3 was chilled or frozen and stored, and then reheated, the softness of the mouthfeel or the melting in the mouth remained impaired.

<Test Example 3: Batter for Okonomiyaki: Examination of the amount of durum vital gluten>
The formulations (shown in parts by mass) shown in Table 5 below were charged into a mixer (N-50, Hobart), and mixed at room temperature for 2 minutes to obtain a batter for Okonomiyaki. 35 parts by mass of okonomiyaki batter were mixed with 25 parts by mass of eggs, 100 parts by mass of cabbage cut into 5 mm square, and 4.5 parts by mass of temokasu to prepare okonomiyaki dough. 165 g of the okonomiyaki dough was put into an iron plate preheated to 190 ° C., and was baked for 14 minutes with the lid being turned upside down as needed.
Immediately after the firing, sensory evaluation was performed by ten skilled panelists according to the evaluation criteria in Table 4.
After baking, the chilled product was allowed to cool at room temperature for 20 minutes to take a rough heat, covered with a wrap film, and stored in a refrigerator at 5 ° C. for 24 hours. After heating at 600 W for 3 minutes in a microwave oven, sensory evaluation was performed by ten skilled panelists according to the evaluation criteria in Table 4.
After baking, the frozen product was allowed to cool at room temperature for 20 minutes to take a rough heat, covered with a wrap film, frozen in a -35 ° C rapid freezer for 30 minutes, and then stored in a -18 ° C freezer for 24 hours. After heating at 600 W for 7 minutes in a microwave oven, sensory evaluation was performed by 10 skilled panelists according to the evaluation criteria in Table 4.

  In addition, the texture of the inner layer of the okonomiyaki baked without adding durum vital gluten was evaluated as 3 points, the crispness of the skin as 2 points, and the volume as 3 points.

Table 5 shows the results of Test Example 3.

As the content of durum vital gluten in the okonomiyaki batter increased, the evaluation of the texture of the inner layer of the manufactured okonomiyaki increased. In Example 8, the evaluation of the texture of the inner layer was high, but the outer skin was slightly hard and the crispness of the epidermis was slightly inferior to those in Examples 6 and 7, but was satisfactory as okonomiyaki. Met.
In Comparative Example 4, the texture of the inner layer was acceptable, but the epidermal sensation was strong, and the crispness of the epidermis was unfavorable.
When the baked okonomiyaki of Examples 6 to 8 was chilled or frozen and stored and then reheated, the okonomiyaki was slightly reduced compared to before chilled or frozen and stored, but the texture, crispness and volume of the inner layer were reduced. We could keep it high.
On the other hand, when the baked okonomiyaki of Comparative Example 4 was chilled or frozen and then reheated, the crispness of the epidermis was further reduced, and the overall evaluation was lower.

<Test Example 4: Batter for Okonomiyaki: Examination of Types of Vital Gluten>
A batter for okonomiyaki was prepared in the same manner as in Test Example 3 with the composition (shown in parts by mass) in Table 6 below, and the okonomiyaki was baked and subjected to a sensory evaluation. The mass of vital gluten was adjusted to be equal to the mass of protein.
The chilled product and the frozen product were also tested and evaluated under the same conditions as in Test Example 3.

Ａ：強力小麦粉由来小麦バイタルグルテン（グリコ栄養食品株式会社、Ａ−グルＷＰ）蛋白質８２．３質量％
Ｂ：中力小麦粉由来小麦バイタルグルテン（マニルドラ社、バイタルウィートグルテン）蛋白質７８質量％ Table 6 shows the results of Test Example 4.

A: Strong wheat flour-derived wheat vital gluten (Glyco Nutrition Foods Co., Ltd., A-Glu WP) protein 82.3% by mass
B: Neutral flour-derived wheat vital gluten (Vital Wheat Gluten, Manildra) protein 78% by mass

In the okonomiyaki of Example 7 using durum vital gluten, the texture of the inner layer, the crispness of the epidermis, and the volume were very excellent. On the other hand, in the okonomiyaki of Comparative Example 5 using a wheat bigle derived from strong flour, the volume was relatively good, but the inner layer was poor in mouth, the epidermis was hard and the crispness was impaired, and the evaluation was very poor. Met. The volume of the okonomiyaki of Comparative Example 6 using wheat flour derived from medium-strength flour was also relatively good, but the inner layer was poor in mouthfeel, the epidermis was firm, and the crispness was impaired.
When the baked okonomiyaki of Example 7 was chilled or frozen and stored, and then reheated, the okonomiyaki was slightly reduced compared to before chilled or frozen, but the texture, crispness and volume of the inner layer could be maintained high. Was.
On the other hand, when the baked okonomiyaki of Comparative Examples 5 and 6 was chilled or frozen and stored, and then reheated, the mouthfeel of the inner layer and the crispness of the epidermis were further reduced, and the overall evaluation was lower.

Claims (4)

  A flour composition for takoyaki or okonomiyaki, comprising flour and durum vital gluten.   The flour composition according to claim 1, wherein the content of durum vital gluten is 1 to 10% by mass relative to the total mass of flour and durum vital gluten.   The flour composition according to claim 1 or 2, further comprising water and in the form of a batter.   A takoyaki or okonomiyaki obtained by baking a dough containing the flour composition according to claim 3.