JP2021153427A - Batter dough-heated food composition, and method for producing batter dough-heated food - Google Patents
Batter dough-heated food composition, and method for producing batter dough-heated food Download PDFInfo
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- JP2021153427A JP2021153427A JP2020055157A JP2020055157A JP2021153427A JP 2021153427 A JP2021153427 A JP 2021153427A JP 2020055157 A JP2020055157 A JP 2020055157A JP 2020055157 A JP2020055157 A JP 2020055157A JP 2021153427 A JP2021153427 A JP 2021153427A
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、バッター生地加熱食品用組成物、及びバッター生地加熱食品の製造方法に関し、特に厚み、ボリューム感があり、ソフトな食感で口溶けが良好なバッター生地加熱食品が得られ、且つ調製したバッター生地の粘度等の経時的な変化が少なく、安定した品質でバッター生地加熱食品を製造できるバッター生地加熱食品用組成物、及びバッター生地加熱食品の製造方法に関する。 The present invention relates to a composition for a batter dough heated food and a method for producing a batter dough heated food, and a batter dough heated food having a particularly thick and voluminous feel, a soft texture and good melting in the mouth can be obtained and prepared. The present invention relates to a composition for a batter dough heated food, which has little change with time such as the viscosity of the batter dough and can produce a batter dough heated food with stable quality, and a method for producing the batter dough heated food.
一般に、ホットケーキやお好み焼等のバッター生地加熱食品は厚みやボリューム感があることが好まれる。従来、バッター生地加熱食品の厚みやボリューム感を向上させる場合、生地に増粘剤、α化澱粉、たん白素材等を配合して生地粘度が高くなるように調整することが行われている。 In general, batter dough cooked foods such as pancakes and okonomiyaki are preferably thick and voluminous. Conventionally, in order to improve the thickness and volume of a batter dough heated food, a thickener, pregelatinized starch, a protein material and the like are added to the dough to adjust the dough viscosity.
例えば、特許文献１では、風味、食感に優れ、ホットケーキの高さを向上させ、しかも調理性、作業性を向上させたホットケーキを提供することを目的として、グルコノデルタラクトンと、増粘剤及び／又は可溶性カルシウム化合物とを含有することを特徴とするホットケーキ用プレミックスが開示されている。また、特許文献２では、小麦粉を含む澱粉質原料を含有する比較的水分含量の高い菓子類の食感を改良することができる食感改良剤を提供することを目的として、小麦粉を含む澱粉質原料を含有し、水分含量が１０質量％以上である菓子類の食感改良剤であって、アセチル基含量が２．０〜２．５質量％であり、６質量％の糊粘度が２００ｍＰａ・ｓ以下となるα化アセチル化架橋タピオカ澱粉を有効成分とすることを特徴とする菓子類の食感改良剤が開示されている。さらに、特許文献３では、ソフトで、かつ歯切れの良いホットケーキ類が得られるホットケーキ類生地を提供することを目的として、穀粉類を主体とする生地原料に、少なくともゲル化剤と乳蛋白質と水とで構成される複合体を、上記穀粉類１００質量部に対し１〜３０質量部混練してなることを特徴とするホットケーキ類生地が開示されている。 For example, in Patent Document 1, glucono delta lactone is added for the purpose of providing a hot cake having excellent flavor and texture, improving the height of the hot cake, and improving the cookability and workability. A premix for pancakes is disclosed, which comprises a viscous agent and / or a soluble calcium compound. Further, in Patent Document 2, for the purpose of providing a texture improving agent capable of improving the texture of confectionery having a relatively high water content and containing a starchy raw material containing wheat flour, a starchy substance containing wheat flour is provided. It is a texture improving agent for confectionery containing a raw material and having a water content of 10% by mass or more, having an acetyl group content of 2.0 to 2.5% by mass, and a paste viscosity of 6% by mass of 200 mPa. Disclosed is a texture improving agent for confectionery, which comprises s or less pregelatinized acetylated crosslinked tapioca starch as an active ingredient. Further, in Patent Document 3, for the purpose of providing a pancake dough that can obtain soft and crisp pancakes, at least a gelling agent and a milk protein are added to the dough raw material mainly composed of flour. Disclosed is a pancake dough characterized by kneading a complex composed of water in an amount of 1 to 30 parts by mass with respect to 100 parts by mass of the above-mentioned flours.
しかしながら、これらの材料を配合した生地から製造されたバッター生地加熱食品は、高さやボリュームを向上させようとすると食感が硬い場合や、ソフトな食感にしようとするとくちゃついたりぼそついたりして口溶けが悪い場合があったり、さらに調製したバッター生地の粘度等が経時的に変化し、安定した品質でバッター生地加熱食品を製造できない場合があったりするため、さらなる改良が求められている。 However, batter dough cooked foods made from dough containing these ingredients may have a hard texture when trying to increase the height or volume, or may flutter or be lumpy when trying to make a soft texture. As a result, it may not melt in the mouth, or the viscosity of the prepared batter dough may change over time, making it impossible to produce batter dough cooked food with stable quality. Therefore, further improvement is required. ..
したがって、本発明の目的は、厚み、ボリューム感があり、ソフトな食感で口溶けが良好なバッター生地加熱食品が得られ、且つ調製したバッター生地の粘度等の経時的な変化が少なく、安定した品質でバッター生地加熱食品を製造できるバッター生地加熱食品用組成物、及びバッター生地加熱食品の製造方法を提供することにある。 Therefore, an object of the present invention is to obtain a batter dough heated food having a thickness and a voluminous feel, a soft texture and good melting in the mouth, and the prepared batter dough has little change with time such as viscosity and is stable. It is an object of the present invention to provide a composition for a batter dough heated food capable of producing a batter dough heated food with quality, and a method for producing the batter dough heated food.
本発明者らは、たん白素材に着目し、種々のたん白素材を検討した結果、特定の乳たん白素材を所定の範囲の量で用いることによって、上記課題を達成できることを見出した。 As a result of focusing on protein materials and examining various protein materials, the present inventors have found that the above-mentioned problems can be achieved by using a specific milk protein material in an amount in a predetermined range.
すなわち、上記目的は、小麦粉を含有するバッター生地を加熱して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組成物であって、乳タンパク質濃縮物（ＭＰＣ）（以下、「ＭＰＣ」と称する）を、たん白質量として１〜２５質量％含有することを特徴とするバッター生地加熱食品用組成物、並びに小麦粉を含有するバッター生地を加熱してバッター生地加熱食品を製造するための粉粒状材料及び液状材料からなるバッター生地加熱食品用生地であって、前記粉粒状材料中に、ＭＰＣが、たん白質量として１〜２５質量％含有されることを特徴とするバッター生地加熱食品用生地によって達成される。なお、本発明において、バッター生地加熱食品は、小麦粉、及びその他の材料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によって加熱して製造される食品のことを称する。 That is, the above object is a composition for a batter dough heated food for heating a batter dough containing wheat flour to produce a batter dough heated food, and is referred to as a milk protein concentrate (MPC) (hereinafter, "MPC"). The composition for batter dough heated foods, which is characterized by containing 1 to 25% by mass as a protein mass, and powder granules for heating batter dough containing wheat flour to produce batter dough heated foods. Batter dough made of a material and a liquid material. A dough for a heated food, wherein MPC is contained in the powdery granular material in an amount of 1 to 25% by mass as a protein mass. Achieved. In the present invention, the batter dough heated food refers to a food produced by heating a batter dough containing flour and other ingredients by baking, oiling, steaming, or microwave cooking.
また、上記目的は、本発明のバッター生地加熱食品用組成物と、液状材料を含むその他の材料とを混合してなるバッター生地、又は本発明のバッター生地加熱食品用生地を加熱する工程を含むバッター生地加熱食品の製造方法によって達成される。 Further, the above object includes a step of heating a batter dough obtained by mixing the composition for a batter dough heated food of the present invention and other materials including a liquid material, or a dough for a batter dough heated food of the present invention. Batter dough Achieved by the method of making cooked foods.
本発明により、厚み、ボリューム感があり、ソフトな食感で口溶けが良好なバッター生地加熱食品が得られ、且つ調製したバッター生地の粘度等の経時的な変化が少なく、安定した品質でバッター生地加熱食品を製造できるバッター生地加熱食品用組成物、及びバッター生地加熱食品の製造方法を提供することができる。 According to the present invention, a batter dough heated food having a thickness and a voluminous feel, a soft texture and good melting in the mouth can be obtained, and the prepared batter dough has little change with time such as viscosity, and the batter dough has a stable quality. It is possible to provide a composition for a batter dough heated food capable of producing a heated food, and a method for producing a batter dough heated food.
［バッター生地加熱食品用組成物］
本発明のベーカリー製品用組成物は、小麦粉を含有するバッター生地を加熱して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組成物であって、乳タンパク質濃縮物（ＭＰＣ）を、たん白質量として１〜２５質量％含有することを特徴とする。ＭＰＣを含有するバッター生地加熱食品用組成物を上記の範囲の量で用いることで、厚み、ボリューム感があり、ソフトな食感で口溶けが良好なバッター生地加熱食品が得られ、且つ調製したバッター生地の粘度等の経時的な変化が少なく、安定した品質でバッター生地加熱食品を製造できる。後述する実施例で示す通り、たん白素材であっても、大豆たん白、小麦グルテン、及びホエイパウダーやカゼイン塩等の他の乳たん白素材を用いた場合は、上述の効果が得られない。
[Composition for batter dough cooked food]
The composition for a bakery product of the present invention is a composition for a batter dough heated food for heating a batter dough containing wheat flour to produce a batter dough heated food, and is a composition for a milk protein concentrate (MPC). It is characterized by containing 1 to 25% by mass as white mass. By using the composition for batter dough heated food containing MPC in the above range amount, a batter dough heated food having a thickness, a voluminous feel, a soft texture and good melting in the mouth can be obtained, and the prepared batter. Batter dough cooked food can be produced with stable quality with little change in dough viscosity over time. As shown in Examples described later, even if the protein material is used, the above effects cannot be obtained when other milk protein materials such as soybean protein, wheat gluten, and whey powder and casein salt are used. ..
本発明において、ＭＰＣは、ミルクプロテインコンセントレート（Milk Protein Concentrate）のことであり、一般に脱脂乳を除菌した後、限外ろ過膜等により膜処理して、乳糖および塩類等を少なくとも部分的に除去して乳タンパク質を濃縮したものを必要に応じてさらに加熱、濃縮、乾燥したものである。通常、たん白質含量は４０〜９５質量％である。本発明において、ＭＰＣは、同様な製造方法で得られる乳タンパク質濃縮物、例えば、ミセラカゼインアイソレート（ＭＣＩ）、ミルクプロテインアイソレート（ＭＰＩ）等も含むものとする。本発明において、ＭＰＣは、市販のＭＰＣから適宜選択して使用することができる。本発明において、ＭＰＣは、粉粒状であることが好ましく、その平均粒径が５００μｍ以下であることがより好ましい。 In the present invention, MPC is a Milk Protein Concentrate. Generally, skim milk is sterilized and then treated with an ultrafiltration membrane or the like to at least partially remove lactose, salts and the like. The milk protein that has been removed and concentrated is further heated, concentrated, and dried as needed. Generally, the protein content is 40-95% by weight. In the present invention, MPC also includes milk protein concentrates obtained by the same production method, for example, miserasein isolate (MCI), milk protein isolate (MPI) and the like. In the present invention, the MPC can be appropriately selected and used from commercially available MPCs. In the present invention, the MPC is preferably powdery and granular, and the average particle size thereof is more preferably 500 μm or less.
本発明のバッター生地加熱食品用組成物において、前記ＭＰＣの含有量は、たん白質量として、１〜２５質量％である。本発明のバッター生地加熱食品用組成物は、前記ＭＰＣを、たん白質量として、好ましくは４〜２１質量％、さらに好ましくは８〜２１質量％、特に好ましくは１０〜１８質量％含有する。「たん白質量として」含有するとは、ＭＰＣの含有量としては、ＭＰＣ中のたん白質含有量に応じて変わることを意味する。すなわち、例えば、ＭＰＣ中のたん白質含有量が８０質量％の場合、ＭＰＣとしては、バッター生地加熱食品用組成物の質量に基づいて、１．２５〜３１．２５質量％含有し、好ましくは５〜２６．２５質量％、さらに好ましくは１０〜２６．２５質量％、特に好ましくは１２．５〜２２．５質量％含有する。 In the batter dough cooked food composition of the present invention, the content of the MPC is 1 to 25% by mass as a protein mass. The composition for batter dough heated food of the present invention contains the MPC in a protein mass of preferably 4 to 21% by mass, more preferably 8 to 21% by mass, and particularly preferably 10 to 18% by mass. "As a protein mass" means that the content of MPC varies depending on the protein content in MPC. That is, for example, when the protein content in the MPC is 80% by mass, the MPC contains 1.25 to 31.25% by mass based on the mass of the batter dough heated food composition, preferably 5. It contains ~ 26.25% by mass, more preferably 10 to 26.25% by mass, and particularly preferably 12.5 to 22.5% by mass.
バッター生地加熱食品用組成物に、たん白素材を配合する目的として、バッター生地加熱食品のたん白質を強化することがあるが、上述のように、得られるバッター生地加熱食品の食感が硬い場合や、くちゃついたりぼそついたりして口溶けが悪い場合や、風味が悪い場合があったり、調製したバッター生地の粘度等が経時的に変化し、安定した品質でバッター生地加熱食品を製造できない場合があったりする。本発明においては、例えば、たん白質量として１０質量％以上強化した場合でも、厚み、ボリューム感があり、ソフトな食感で口溶けが良好なバッター生地加熱食品が得られ、且つ調製したバッター生地の粘度等の経時的な変化が少なく、安定した品質でバッター生地加熱食品を製造できる。 For the purpose of blending the protein material into the composition for batter dough heated food, the protein of the batter dough heated food may be strengthened, but as described above, when the texture of the obtained batter dough heated food is hard. In some cases, it may be crumpled or lumpy and melt in the mouth, or it may have a bad flavor, or the viscosity of the prepared batter dough may change over time, making it impossible to produce batter dough cooked food with stable quality. In some cases. In the present invention, for example, even when the protein mass is strengthened by 10% by mass or more, a batter dough heated food having a thickness, a voluminous feel, a soft texture and good melting in the mouth can be obtained, and the prepared batter dough is prepared. Batter dough heated food can be produced with stable quality with little change in viscosity over time.
本発明のバッター生地加熱食品用組成物に含まれる小麦粉としては、特に制限はなく、薄力粉、中力粉、準強力粉、強力粉、全粒粉、デュラム小麦粉等が挙げられる。本発明のバッター生地加熱食品用組成物には、本発明の効果を阻害しない範囲で、一般にバッター生地加熱食品用組成物に配合される粉粒状材料又は液状材料を適宜配合することができる。例えば、大麦粉、大豆粉、そば粉、ライ麦粉、米粉、トウモロコシ粉等の小麦粉以外の穀粉類；植物から抽出した澱粉、例えば、タピオカ澱粉、馬鈴薯澱粉、小麦澱粉、コーンスターチ、ワキシーコーンスターチ、甘藷澱粉、サゴ澱粉、米澱粉等の澱粉、及びそれらの澱粉を原料として、物理的又は化学的（酵素処理も含む）に加工を施した加工澱粉等（例えば、α化澱粉；湿熱処理澱粉；酸化澱粉；酸処理澱粉；酢酸澱粉（アセチル化澱粉）等のエステル化澱粉；リン酸化澱粉；ヒドロキシプロピル化澱粉等のエーテル化澱粉；リン酸架橋澱粉、アジピン酸架橋澱粉等の架橋澱粉；アセチル化アジピン酸架橋澱粉、アセチル化リン酸架橋澱粉、アセチル化酸化澱粉、ヒドロキシプロピル化リン酸架橋澱粉、リン酸モノエステル化リン酸架橋澱粉等の複数の加工を組み合わせた加工澱粉、それらの澱粉又は加工澱粉に対し、油脂加工を施したもの油脂加工澱粉等）の澱粉類（難消化性澱粉は除く）；上述の澱粉類を消化酵素の消化作用に抵抗性を有するように加工した難消化性澱粉、粉末セルロース、難消化性デキストリン、ポリデキストロース、グアガム分解物、βグルカン、イヌリン、水溶性ペクチン等の食物繊維；砂糖、トレハロース、デキストリン、オリゴ糖、ぶどう糖、粉末水あめ、糖アルコール等の糖質；大豆油、ひまわり油、なたね油、胡麻油、サフラワー油、オリーブ油、綿実油、コーン油、米油、パーム油、又はこれらを用いたサラダ油等の液状油脂、ショートニング、バター、マーガリン、ラード、ヘット、カカオバター、パーム硬化油、水素添加硬化油脂等の固形油脂、これらの油脂と乳化剤等から調製された粉末油脂等の食用油脂；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、及び任意にグルコノデルタラクトン、酒石酸、酒石酸水素カリウム、リン酸二水素ナトリウム、ピロリン酸二水素二ナトリウム、フマル酸、リン酸二水素カルシウム等の酸性剤を含む膨張剤；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；牛乳、脱脂粉乳等のＭＰＣ以外の乳製品；液卵、卵白粉、卵黄粉、全卵粉等の卵製品；グリセリン脂肪酸エステル、レシチン等の乳化剤；有機酸、有機酸塩等のｐＨ調整剤、制菌剤、その他、食塩、調味料、色素、香料、甘味料、種々の品質改良剤等が挙げられる。なお、これらの材料は、バッター生地加熱食品用組成物に配合しても良く、後述するように、バッター生地加熱食品を製造する際に、バッター生地を調製する工程において、液状材料と一緒に添加しても良い。 The wheat flour contained in the batter dough cooked food composition of the present invention is not particularly limited, and examples thereof include weak flour, medium-strength flour, semi-strength flour, strong flour, whole grain flour, and durum wheat flour. In the composition for heated food of batter dough of the present invention, a powdery granular material or a liquid material generally blended in the composition for heated food of batter dough can be appropriately blended as long as the effect of the present invention is not impaired. For example, cereals other than wheat flour such as barley flour, soybean flour, buckwheat flour, rye flour, rice flour, corn flour; starch extracted from plants, such as tapioca starch, horse bell starch, wheat starch, corn starch, waxy corn starch, sweet potato starch. , Sago starch, rice starch and other starches, and processed starches that have been physically or chemically (including enzyme-treated) processed from those starches (for example, pregelatinized starch; wet heat-treated starch; oxidized starch). Acid-treated starch; esterified starch such as acetate starch (acetylated starch); phosphorylated starch; etherified starch such as hydroxypropylated starch; cross-linked starch such as phosphoric acid cross-linked starch and adipic acid cross-linked starch; acetylated adipic acid For processed starches that combine multiple processes such as crosslinked starch, acetylated phosphoric acid crosslinked starch, acetylated oxidized starch, hydroxypropylated phosphoric acid crosslinked starch, and phosphoric acid monoesterified phosphoric acid crosslinked starch, and their starches or processed starches. On the other hand, starches (excluding indigestible starch) of oil-processed starch, etc.; indigestible starch and powder obtained by processing the above-mentioned starches so as to have resistance to the digestive action of digestive enzymes. Dietary fibers such as cellulose, resistant dextrin, polydextrose, guagam decomposition products, β-glucan, inulin, water-soluble pectin; sugars such as sugar, trehalose, dextrin, oligosaccharides, glucose, powdered water candy, sugar alcohol; soybean oil , Sunflower oil, rapeseed oil, sesame oil, safflower oil, olive oil, cotton seed oil, corn oil, rice oil, palm oil, or liquid fats and oils such as salad oil using these, starching, butter, margarine, lard, head, cacao butter, palm Solid fats and oils such as hardened oils and hydrogenated hardened fats and oils, edible fats and oils such as powdered fats and oils prepared from these fats and oils and emulsifiers; gas generators such as starch (sodium hydrogen carbonate), ammonium carbonate, calcium carbonate, and optionally Swelling agents containing acidic agents such as gluconodeltalactone, tartaric acid, potassium hydrogen tartrate, sodium dihydrogen phosphate, disodium dihydrogen pyrophosphate, fumaric acid, calcium dihydrogen phosphate; guagam, locust bean gum, carrageenan, xanthan gum Thickeners such as: Milk, non-MPC dairy products such as non-fat dry milk; Egg products such as liquid egg, egg white powder, egg yolk powder, whole egg powder; Emulsifiers such as glycerin fatty acid ester and lecithin; Organic acids, organic acid salts Such as pH adjusters, antibacterial agents, salt, seasonings, pigments, fragrances, sweeteners, various quality improvers and the like can be mentioned. In addition, these materials may be blended in the composition for the batter dough heated food, and as described later, added together with the liquid material in the step of preparing the batter dough at the time of manufacturing the batter dough heated food. You may.
本発明のバッター生地加熱食品用組成物においては、食物繊維を含有することが好ましい。食物繊維の含有量は、バッター生地加熱食品用組成物の質量に基づいて、１〜１５質量％が好ましく、３〜１５質量％がより好ましく、４〜１２質量％がさらに好ましく、５〜１０質量％が特に好ましい。前記組成物が食物繊維を適切な含有量で含有することで、調製される生地のグルテンネットワークの形成が適度に抑制され、生地の経時的な「締まり（本発明において、生地の粘度の上昇を意味する）」を抑制することができる。食物繊維の含有量（食物繊維量）は、プロスキー変法（酵素−重量法）で水溶性食物繊維、及び不溶性食物繊維の合計として測定することができる。本発明において、前記食物繊維は、難消化性澱粉を含有することが好ましい。難消化性澱粉の含有量は、３〜１５質量％が好ましく、４〜１２質量％がさらに好ましく、５〜１０質量％が特に好ましい。前記難消化性澱粉は、特に制限はなく、公知の難消化性澱粉を適宜選択して使用することができる。前記難消化性澱粉は、架橋処理が施されたものが好ましい。 The batter dough cooked food composition of the present invention preferably contains dietary fiber. The content of dietary fiber is preferably 1 to 15% by mass, more preferably 3 to 15% by mass, further preferably 4 to 12% by mass, and 5 to 10% by mass, based on the mass of the batter dough heated food composition. % Is particularly preferable. When the composition contains dietary fiber in an appropriate content, the formation of a gluten network of the prepared dough is appropriately suppressed, and the dough becomes "tightened" over time (in the present invention, an increase in the viscosity of the dough). Means) ”can be suppressed. The content of dietary fiber (dietary fiber amount) can be measured as the total of water-soluble dietary fiber and insoluble dietary fiber by the modified Proski method (enzyme-weight method). In the present invention, the dietary fiber preferably contains resistant starch. The content of the resistant starch is preferably 3 to 15% by mass, more preferably 4 to 12% by mass, and particularly preferably 5 to 10% by mass. The resistant starch is not particularly limited, and known resistant starch can be appropriately selected and used. The resistant starch is preferably crosslinked.
また、本発明のバッター生地加熱食品用組成物においては、グルコノデルタラクトンを含有することが好ましい。グルコノデルタラクトンは、上述の膨張剤の酸性剤としても用いられるものである。グルコノデルタラクトンの含有量は、バッター生地加熱食品用組成物の質量に基づいて、０．０２〜２．０質量％が好ましく、０．０６〜１．１質量％がより好ましく、０．２〜０．８質量％がさらに好ましい。グルコノデルタラクトンは、その添加量に応じて、経時的に生地を「緩める（本発明において、生地の粘度を降下させることを意味する）」傾向があるため、前記組成物がグルコノデルタラクトンを適切な含有量で含有することで、生地の粘度を適正化することができる。 Further, the composition for batter dough heated food of the present invention preferably contains glucono delta lactone. Glucono delta lactone is also used as an acid agent for the above-mentioned leavening agent. The content of glucono delta lactone is preferably 0.02 to 2.0% by mass, more preferably 0.06 to 1.1% by mass, and 0.2. ~ 0.8% by mass is more preferable. Since the glucono delta lactone tends to "loose" the dough over time (meaning to reduce the viscosity of the dough in the present invention) depending on the amount of the glucono delta lactone added, the composition is glucono delta lactone. By containing the above in an appropriate content, the viscosity of the dough can be optimized.
さらに、本発明のバッター生地加熱食品用組成物においては、食用油脂を含有することが好ましい。食用油脂の含有量は、バッター生地加熱食品用組成物の質量に基づいて０．５〜１０質量％が好ましく、１〜７質量％がより好ましく、１〜５質量％がさらに好ましい。前記組成物が食用油脂を適切な含有量で含有することで、調製される生地のグルテンネットワークの形成が適度に抑制され、生地の経時的な「締まり」を抑制することができる。本発明のバッター生地加熱食品用組成物においては、上記の含有量の範囲で、食物繊維、グルコノデルタラクトン、及び食用油脂の１種以上、好ましくは２種以上、さらに好ましくは全ての材料を含むことにより、さらに厚み、ボリューム感があり、ソフトな食感で口溶けが良好なバッター生地加熱食品が得られ、且つ調製したバッター生地の粘度等の経時的な変化が少なく、安定した品質でバッター生地加熱食品を製造できる。 Further, the batter dough heated food composition of the present invention preferably contains edible oils and fats. The content of edible fats and oils is preferably 0.5 to 10% by mass, more preferably 1 to 7% by mass, still more preferably 1 to 5% by mass, based on the mass of the batter dough heated food composition. When the composition contains edible fats and oils in an appropriate content, the formation of a gluten network of the prepared dough is appropriately suppressed, and the "tightening" of the dough over time can be suppressed. In the batter dough cooked food composition of the present invention, one or more, preferably two or more, more preferably all materials of dietary fiber, gluconodeltalactone, and edible fats and oils are used within the above content range. By including it, a batter dough heated food that has a thicker and more voluminous feel and has a soft texture and good melting in the mouth can be obtained, and the viscosity of the prepared batter dough does not change with time, and the batter has a stable quality. Can produce dough-heated foods.
［バッター生地加熱食品用生地］
本発明のバッター生地加熱食品用生地は、小麦粉を含有するバッター生地を加熱してバッター生地加熱食品を製造するための粉粒状材料及び液状材料からなるバッター生地加熱食品用生地であって、前記粉粒状材料中に、ＭＰＣが、たん白質量として１〜２５質量％含有されることを特徴とする。本発明のバッター生地加熱食品用生地は、一般に、小麦粉及びＭＰＣを含む上述のバッター生地加熱食品用組成物に配合できる粉粒状材料と、液状材料との混合物である。前記液状材料としては、水、牛乳、液卵、果汁、酒類、食用油脂等が挙げられる。本発明においては、牛乳を含むことが好ましい。本発明のバッター生地加熱食品用生地の調製は、常法に従って行うことができる。例えば、上記の材料をミキサー等で混合することで調製することができる。本発明のバッター生地加熱食品用生地は、常温、冷蔵（チルドを含む）又は冷凍で保存し、バッター生地加熱食品製造時にそのまま、又はさらにその他の材料を加えて使用することができる。本発明のバッター生地加熱食品用生地の好ましい態様は、本発明のバッター生地加熱食品用組成物と同様である。
[Batter dough for cooked food]
The dough for a batter dough heated food of the present invention is a dough for a batter dough heated food made of a powdery granular material and a liquid material for heating a batter dough containing wheat flour to produce a batter dough heated food. The granular material is characterized by containing 1 to 25% by mass of MPC as a protein mass. The dough for cooked batter dough of the present invention is generally a mixture of a powdery granular material and a liquid material that can be blended in the above-mentioned composition for cooked batter dough containing wheat flour and MPC. Examples of the liquid material include water, milk, liquid eggs, fruit juice, alcoholic beverages, edible oils and fats, and the like. In the present invention, it is preferable to include milk. The dough for batter dough of the present invention can be prepared according to a conventional method. For example, it can be prepared by mixing the above materials with a mixer or the like. The dough for batter dough heated food of the present invention can be stored at room temperature, refrigerated (including chilled) or frozen, and used as it is at the time of producing the batter dough heated food, or by adding other materials. A preferred embodiment of the dough for cooked batter dough of the present invention is the same as the composition for cooked food of batter dough of the present invention.
［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、本発明のバッター生地加熱食品用組成物と、液状材料を含むその他の材料とを混合してなるバッター生地、又は本発明のバッター生地加熱食品用生地を含むバッター生地を加熱する工程を含む。液状材料としては、上述の通り、水、牛乳、液卵、果汁、酒類、食用油脂等が挙げられる。本発明においては、牛乳を含むことが好ましい。その他の材料としては、上述のバッター生地加熱食品用組成物に配合できる材料が挙げられる。本発明のバッター生地加熱食品の製造方法は、本発明のバッター生地加熱食品用組成物、又は本発明のバッター生地加熱食品用生地を用いているので、厚み、ボリューム感があり、ソフトな食感で口溶けが良好なバッター生地加熱食品が得られ、且つ調製したバッター生地の粘度等の経時的な変化が少なく、安定した品質でバッター生地加熱食品を製造できる。本発明のバッター生地加熱食品の製造方法の好ましい態様は、本発明のバッター生地加熱食品用組成物と同様である。
[Manufacturing method of batter dough cooked food]
The method for producing a batter dough heated food of the present invention is a batter dough obtained by mixing the composition for a batter dough heated food of the present invention with other materials including a liquid material, or a dough for a batter dough heated food of the present invention. Includes the step of heating the batter dough containing. Examples of the liquid material include water, milk, liquid eggs, fruit juice, alcoholic beverages, edible oils and fats, and the like, as described above. In the present invention, it is preferable to include milk. Examples of other materials include materials that can be blended in the above-mentioned batter dough cooked food composition. Since the method for producing the batter dough heated food of the present invention uses the composition for the batter dough heated food of the present invention or the dough for the batter dough heated food of the present invention, it has a thickness, a voluminous feel, and a soft texture. Batter dough cooked food with good melting in the mouth can be obtained, and the prepared batter dough has little change with time such as viscosity, and the batter dough cooked food can be produced with stable quality. A preferred embodiment of the method for producing a batter dough cooked food of the present invention is the same as the composition for a batter dough cooked food of the present invention.
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行うことができる。本発明の製造方法における加熱工程は、例えば、焼成、油ちょう、蒸し調理、又は電子レンジ調理等が挙げられ、特に焼成工程を含むことが好ましい。本発明のバッター生地加熱食品の製造方法によって製造できるバッター生地加熱食品の種類には特に制限はなく、例えば、ホットケーキ（パンケーキともいう）、お好み焼、鯛焼、今川焼、スポンジケーキ、マフィン、パウンドケーキ、ドーナツ、蒸しケーキ、蒸しパン等が挙げられる。バッター生地加熱食品としては、厚み、ボリューム感があることが特に好まれる、ホットケーキ又はお好み焼が好ましい。 The method for producing a batter dough cooked food of the present invention can be carried out according to a conventional method. Examples of the heating step in the production method of the present invention include baking, oiling, steaming, microwave cooking, and the like, and it is particularly preferable to include a baking step. The types of batter dough cooked foods that can be produced by the method for producing batter dough cooked foods of the present invention are not particularly limited. , Pound cakes, donuts, steamed cakes, steamed bread and the like. As the batter dough heated food, hot cake or okonomiyaki, which is particularly preferred to have a thick and voluminous feel, is preferable.
また、上記説明から理解できるように、本発明は、ＭＰＣを有効成分とする、小麦粉を含有するバッター生地を加熱して製造されるバッター生地加熱食品のボリューム向上剤を提供する。また、小麦粉を含有するバッター生地を加熱して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生地に、ＭＰＣを含有させることを特徴とするバッター生地加熱食品のボリューム向上方法を提供する。本発明のバッター生地加熱食品用ボリューム向上剤、及び本発明のバッター生地加熱食品のボリューム向上方法の好ましい態様は、本発明のバッター生地加熱食品用組成物及び本発明のバッター生地加熱食品の製造方法と同様である。 Further, as can be understood from the above description, the present invention provides a volume improver for a batter dough heated food produced by heating a batter dough containing wheat flour, which contains MPC as an active ingredient. Further, the present invention provides a method for improving the volume of a batter dough heated food, which comprises adding MPC to a dough for a batter dough heated food for heating a batter dough containing wheat flour to produce a batter dough heated food. A preferred embodiment of the volume improving agent for batter dough heated food of the present invention and the method for increasing the volume of batter dough heated food of the present invention is the composition for batter dough heated food of the present invention and the method for producing the batter dough heated food of the present invention. Is similar to.
以下、本発明を実施例により詳細に説明する。
１．ホットケーキの試験
バッター生地加熱食品としてホットケーキを選定し、以下の通り試験した。
（１）ホットケーキ用組成物の調製
表１〜表３に示した配合で各実施例、比較例及び参考例のホットケーキ用組成物を調製した。なお、膨張剤は、ガス発生剤として重曹（炭酸水素ナトリウム）を４０％配合し、酸性剤としてグルコノデルタラクトン、ピロリン酸二水素二ナトリウム、フマル酸、リン酸二水素カルシウムから選択される１種以上の化合物を組み合わせて配合し、グルコノデルタラクトンの含有量を調整した。
（２）ホットケーキ用生地の調製
各ホットケーキ用組成物を用いてバッター生地を調製した。具体的には、ボウルに上記１．（１）で調製したホットケーキ用組成物１００質量部を入れ、全卵３３．３質量部及び牛乳８０質量部を加えてホイッパーで均一になるよう、６０回攪拌混合した。
（３）ホットケーキの焼成
ホットプレートを用いて、上記１．（２）で調製したホットケーキ用生地（１枚当たり８０ｇ）を、１８０℃で３分間焼成し、裏返してさらに３分間焼成した。焼成は、生地の経時的な変化の影響を調べるため、調製直後の生地、及び調製後、室温３０分経過後の生地を用いて実施した。
Hereinafter, the present invention will be described in detail with reference to Examples.
1. 1. Test of hot cake Hot cake was selected as the batter dough heated food and tested as follows.
(1) Preparation of pancake composition The pancake compositions of Examples, Comparative Examples and Reference Examples were prepared according to the formulations shown in Tables 1 to 3. The leavening agent contains 40% of baking soda (sodium hydrogen carbonate) as a gas generating agent, and is selected from gluconodeltalactone, disodium dihydrogen pyrophosphate, fumaric acid, and calcium dihydrogen phosphate as an acidic agent. The content of gluconodeltalactone was adjusted by blending a combination of compounds of more than one species.
(2) Preparation of pancake dough A batter dough was prepared using each pancake composition. Specifically, the above 1. 100 parts by mass of the pancake composition prepared in (1) was added, 33.3 parts by mass of whole eggs and 80 parts by mass of milk were added, and the mixture was stirred and mixed 60 times so as to be uniform with a whipper.
(3) Baking hot cakes Using a hot plate, the above 1. The pancake dough (80 g per sheet) prepared in (2) was baked at 180 ° C. for 3 minutes, turned inside out, and baked for another 3 minutes. In order to investigate the effect of changes in the dough over time, baking was carried out using the dough immediately after preparation and the dough after 30 minutes at room temperature after preparation.
（４）ホットケーキの評価
（ｉ）厚み
各ホットケーキ焼成品について、焼成後５分間放置後、最も厚い部分を有するラインでカットし、最厚部の厚み（ｍｍ）を測定した。
（ｉｉ）直径
各ホットケーキ焼成品について、長径（ｍｍ）及び短径（ｍｍ）を測定し、直径＝（長径＋短径）／２として、直径（ｍｍ）を算出した。
（ｉｉｉ）ソフト感
各ホットケーキ焼成品について、焼成後５分間放置後、試食し、ソフト感を以下の基準で評価した。訓練を受けた専門のパネル１０名の評点の平均値を評価結果とした。
５：非常にふんわりしており、ソフトである
４：ふんわりしており、ソフトである
３：ややふんわりしており、ソフトである
２：ややふんわり感が少なく、ソフトでない
１：ふんわり感が少なく、ソフトでない
（ｉｖ）口溶け
各ホットケーキ焼成品について、焼成後５分間放置後、試食し、口溶けを以下の基準で評価した。訓練を受けた専門のパネル１０名の評点の平均値を評価結果とした。
５：非常に口溶けが良い
４：口溶けが良い
３：やや口溶けが良い
２：やや口溶けが悪く、くちゃつく
１：口溶けが悪く、くちゃつく
表１〜３に評価結果を示す。
(4) Evaluation of hot cake (i) Thickness Each hot cake baked product was left for 5 minutes after baking, cut along the line having the thickest part, and the thickness (mm) of the thickest part was measured.
(Ii) Diameter For each pancake baked product, the major axis (mm) and the minor axis (mm) were measured, and the diameter (mm) was calculated with the diameter = (major axis + minor axis) / 2.
(Iii) Soft feeling Each hot cake baked product was left for 5 minutes after baking and then tasted, and the soft feeling was evaluated according to the following criteria. The average value of the scores of 10 trained professional panels was used as the evaluation result.
5: Very fluffy and soft 4: Fluffy and soft 3: Slightly fluffy and soft 2: Slightly less fluffy and not soft 1: Less fluffy and soft Non-soft (iv) Melting in the mouth Each pancake baked product was left for 5 minutes after baking and then tasted, and the melting in the mouth was evaluated according to the following criteria. The average value of the scores of 10 trained professional panels was used as the evaluation result.
5: Very good melting in the mouth 4: Good melting in the mouth 3: Somewhat good melting in the mouth 2: Somewhat bad melting in the mouth and fluttering 1: Poor melting in the mouth and fluttering Tables 1 to 3 show the evaluation results.
表１に示した通り、ＭＰＣを１４質量％含有させた実施例１のホットケーキ用組成物を用いてバッター生地を調製し、ホットケーキを焼成した場合、参考例１と比較して、直径が小さくなり、ホットケーキの厚みが１．４倍に向上し、且つソフト感、口溶けの評価も非常に高かった。これらの評価については、さらに難消化性澱粉を含有させ食物繊維量を高めた実施例２の方がより高い傾向であった。また、調製した直後のバッター生地を用いた焼成品と調製後３０分経過後の生地を用いた焼成品を比較すると、参考例１では、ソフト感、口溶けの評価が低くなったのに対し、実施例１及び２では、大きな差は認められなかった。一方、その他のたん白素材として、乳たん白素材であるホエイ、及びカゼインナトリウムをホットケーキ用組成物中のたん白質量が同様になるように配合した比較例１及び２では、そのような効果は認められず、むしろ参考例１よりもホットケーキの厚みが小さくなり、ソフト感及び口溶けも評価が低かった。また、小麦グルテン及び大豆たん白を配合した比較例３及び４では、参考例１と比較して、ホットケーキの厚みは向上し、ソフト感や口溶けの評価も同等又はやや高くなったものの、調製後３０分経過後の生地を用いた焼成品では、ソフト感、口溶けの評価が低下した。したがって、バッター生地加熱食品用組成物にＭＰＣを配合することで、厚み、ボリューム感があり、ソフトな食感で口溶けが良好なバッター生地加熱食品が得られ、且つ調製したバッター生地の粘度等の経時的な変化が少なく、安定した品質でバッター生地加熱食品を製造できることが示唆された。また、ホエイを添加した比較例１ではチーズ様の発酵臭が、小麦グルテンを添加した比較例３では独特の臭みが、大豆たん白を添加した比較例４では青臭い大豆臭がそれぞれホットケーキの好ましい風味を損ねていた。これに対し、ＭＰＣを添加した実施例１では、好ましい乳風味のホットケーキが得られた。したがって、バッター生地加熱食品用組成物にＭＰＣを配合することで、風味の良好なバッター生地加熱食品が得られることも示唆された。 As shown in Table 1, when a batter dough was prepared using the pancake composition of Example 1 containing 14% by mass of MPC and the pancake was baked, the diameter was larger than that of Reference Example 1. It became smaller, the thickness of the pancake was improved 1.4 times, and the evaluation of softness and melting in the mouth was very high. Regarding these evaluations, Example 2 in which the amount of dietary fiber was further increased by further containing resistant starch tended to be higher. In addition, when comparing the baked product using the batter dough immediately after preparation and the baked product using the dough 30 minutes after preparation, in Reference Example 1, the evaluation of softness and melting in the mouth was low, whereas it was low. No significant difference was observed in Examples 1 and 2. On the other hand, in Comparative Examples 1 and 2 in which whey, which is a milk protein material, and sodium caseinate are blended as other protein materials so that the protein mass in the pancake composition is the same, such an effect is obtained. Rather, the thickness of the pancake was smaller than that of Reference Example 1, and the softness and melting in the mouth were also evaluated low. Further, in Comparative Examples 3 and 4 in which wheat gluten and soybean protein were blended, the thickness of the pancake was improved, and the evaluation of softness and melting in the mouth was the same or slightly higher than that of Reference Example 1, but the preparation was performed. In the baked product using the dough after 30 minutes had passed, the evaluation of softness and melting in the mouth was lowered. Therefore, by blending MPC in the composition for batter dough heated food, a batter dough heated food having a thickness, a voluminous feel, a soft texture and good melting in the mouth can be obtained, and the viscosity of the prepared batter dough, etc. It was suggested that the batter dough cooked food can be produced with stable quality with little change over time. Further, in Comparative Example 1 to which whey was added, a cheese-like fermented odor was preferable, in Comparative Example 3 to which wheat gluten was added, a unique odor was preferable, and in Comparative Example 4 to which soybean protein was added, a green-smelling soybean odor was preferable. The flavor was spoiled. On the other hand, in Example 1 to which MPC was added, a pancake having a preferable milk flavor was obtained. Therefore, it was also suggested that by blending MPC in the composition for batter dough heated food, a batter dough heated food having a good flavor can be obtained.
表２においては、バッター生地加熱食品用組成物におけるＭＰＣの含有量の影響を調べた。表２に示した実施例２〜６の通り、ＭＰＣを、たん白質量として４．１〜２０．３質量％の範囲で含有するホットケーキ用組成物では、たん白素材を含まない参考例１と比較して、得られるホットケーキの厚みが向上し、ソフト感、口溶けの評価も高くなることが認められ、バッター生地の経時的な安定性も認められた。したがって、本発明のバッター生地加熱食品用組成物は、ＭＰＣを、たん白質量として１〜２５質量％含有することが有効であることが示唆された。 In Table 2, the influence of the content of MPC in the batter dough cooked food composition was investigated. As shown in Examples 2 to 6 shown in Table 2, the composition for pancakes containing MPC in the range of 4.1 to 20.3% by mass as the protein mass does not contain the protein material. It was found that the thickness of the obtained pancake was improved, the softness and melting in the mouth were highly evaluated, and the stability of the batter dough over time was also confirmed. Therefore, it was suggested that the composition for batter dough heated food of the present invention is effective to contain MPC in an amount of 1 to 25% by mass as a protein mass.
表３においては、その他の材料の影響について調べた。表３に示した実施例１及び２、並びに実施例７〜１０の通り、ＭＰＣを含有し、食物繊維を１〜１５質量％の範囲で含有するホットケーキ用組成物では、得られるホットケーキの厚みが向上し、ソフト感、口溶けの評価も高くなることが認められ、バッター生地の経時的な安定性も認められた。食物繊維量を高めるため、難消化性澱粉Ａ又は難消化性澱粉Ｂを３〜１５質量％の範囲で含有させたホットケーキ用組成物では、得られるホットケーキの厚みが向上し、ソフト感、口溶けの評価もより高くなることが認められ、バッター生地の経時的な安定性も認められた。したがって、本発明のバッター生地加熱食品用組成物は、食物繊維を、１〜１５質量％含有することが好ましく、前記食物繊維は、難消化性澱粉を含有することが好ましいことが示唆された。また、実施例２及び実施例１０の結果から、難消化性澱粉の種類には、大きな影響がないことが示唆された。 In Table 3, the effects of other materials were investigated. As shown in Examples 1 and 2 and Examples 7 to 10 shown in Table 3, in the pancake composition containing MPC and containing dietary fiber in the range of 1 to 15% by mass, the obtained hot cake can be obtained. It was found that the thickness was improved, the softness and melting in the mouth were highly evaluated, and the stability of the batter dough over time was also confirmed. In order to increase the amount of dietary fiber, the composition for pancakes containing resistant starch A or resistant starch B in the range of 3 to 15% by mass improves the thickness of the obtained pancake and gives a soft feeling. It was also found that the evaluation of melting in the mouth was higher, and the stability of the batter dough over time was also confirmed. Therefore, it was suggested that the composition for cooked batter dough of the present invention preferably contains 1 to 15% by mass of dietary fiber, and the dietary fiber preferably contains resistant starch. In addition, the results of Examples 2 and 10 suggested that there was no significant effect on the type of resistant starch.
表３に示した実施例１及び２、並びに実施例１１及び１２の通り、グルコノデルタラクトンを０．０６〜１．１質量％の範囲で含有するホットケーキ用組成物では、得られるホットケーキの厚みが向上し、ソフト感、口溶けの評価も高くなることが認められ、バッター生地の経時的な安定性も認められた。したがって、本発明のバッター生地加熱食品用組成物は、グルコノデルタラクトンを、０．０２〜２．０質量％含有することが好ましいことが示唆された。 As shown in Examples 1 and 2 and Examples 11 and 12 shown in Table 3, the pancake composition containing gluconodeltalactone in the range of 0.06 to 1.1% by mass gives the obtained pancake. It was found that the thickness of the pancakes was improved, the softness and melting in the mouth were highly evaluated, and the stability of the pancake dough over time was also confirmed. Therefore, it was suggested that the batter dough cooked food composition of the present invention preferably contains 0.02 to 2.0% by mass of glucono delta lactone.
表３に示した実施例１及び２、並びに実施例１３〜１５の通り、食用油脂として、ショートニング又はサラダ油を１〜７質量％の範囲で含有するホットケーキ用組成物では、得られるホットケーキの厚みが向上し、ソフト感、口溶けの評価も高くなることが認められ、バッター生地の経時的な安定性も認められた。したがって、本発明のバッター生地加熱食品用組成物は、食用油脂を、０．５〜１０質量％含有することが好ましいことが示唆された。なお、実施例１６に示した通り、ＭＰＣを含有し、難消化性澱粉、グルコノデルタラクトン、及び食用油脂のいずれも含有しないホットケーキ用組成物を用いた場合についても、上述の効果が認められた。実施例１６と他の実施例と比較すると、ＭＰＣと共に、難消化性澱粉、グルコノデルタラクトン、及び食用油脂の１種以上を含有する組成物の方が、比較的良好な評価であった。したがって、本発明のバッター生地加熱食品用組成物は、上記の含有量の範囲で、難消化性澱粉、グルコノデルタラクトン、及び食用油脂の１種以上を含有することが好ましいことが示唆された。 As shown in Examples 1 and 2 and Examples 13 to 15 shown in Table 3, in the composition for pancakes containing shortening or salad oil in the range of 1 to 7% by mass as edible oils and fats, the obtained hot cake can be obtained. It was found that the thickness was improved, the softness and melting in the mouth were highly evaluated, and the stability of the batter dough over time was also confirmed. Therefore, it was suggested that the batter dough cooked food composition of the present invention preferably contains 0.5 to 10% by mass of edible fats and oils. As shown in Example 16, the above-mentioned effect was also observed when a pancake composition containing MPC and containing neither resistant starch, glucono delta lactone, nor edible fats and oils was used. Was done. Comparing Example 16 with other examples, the composition containing one or more of resistant starch, glucono delta lactone, and edible oil and fat together with MPC was evaluated relatively well. Therefore, it was suggested that the composition for cooked batter dough of the present invention preferably contains one or more of resistant starch, glucono delta lactone, and edible fats and oils within the above content range. ..
２．お好み焼の試験
バッター生地加熱食品としてお好み焼を選定し、以下の通り試験した。
（１）お好み焼用組成物の調製
表４に示した配合で実施例及び参考例のお好み焼用組成物を調製した。
（２）お好み焼用生地の調製
各お好み焼用組成物を用いてバッター生地を調製した。具体的には、ボウルに上記２．（１）で調製したお好み焼用組成物１００ｇを入れ、水１００ｇを加えてホイッパーで均一になるよう、６０回攪拌混合しバッター生地を得た。５×５ｍｍ程度に刻んだキャベツ３００ｇと卵１個と、上記のバッター生地２００ｇを加えてカレー用スプーンで２０回攪拌混合してお好み焼用生地を調製した。
（３）お好み焼の焼成
ホットプレートを用いて、上記２．（２）で調製したお好み焼用生地（１枚当たり２７５ｇ）を、２００℃で５分間焼成し、裏返してさらに５分間焼成した。焼成は、生地の経時的な変化の影響を調べるため、調製直後の生地、及び調製後、室温３０分経過後の生地を用いて実施した。
（４）お好み焼の評価
各お好み焼焼成品について、上記１．（４）と同様に評価した。表４に評価結果を示す。
2. Okonomiyaki test Okonomiyaki was selected as a batter dough cooked food and tested as follows.
(1) Preparation of Okonomiyaki Composition The okonomiyaki compositions of Examples and Reference Examples were prepared according to the formulations shown in Table 4.
(2) Preparation of okonomiyaki dough A batter dough was prepared using each okonomiyaki composition. Specifically, put the above 2. 100 g of the okonomiyaki composition prepared in (1) was added, 100 g of water was added, and the mixture was stirred and mixed 60 times with a whipper to obtain a batter dough. 300 g of cabbage chopped to about 5 x 5 mm, one egg, and 200 g of the above batter dough were added and mixed with a curry spoon 20 times to prepare an okonomiyaki dough.
(3) Using the baking hot plate of okonomiyaki, the above 2. The okonomiyaki dough (275 g per sheet) prepared in (2) was baked at 200 ° C. for 5 minutes, turned inside out, and baked for another 5 minutes. In order to investigate the effect of changes in the dough over time, baking was carried out using the dough immediately after preparation and the dough after 30 minutes at room temperature after preparation.
(4) Evaluation of okonomiyaki For each okonomiyaki baked product, the above 1. The evaluation was performed in the same manner as in (4). Table 4 shows the evaluation results.
表４に示した通り、ＭＰＣを１５質量％含有させた実施例１７のお好み焼用組成物を用いてバッター生地を調製し、お好み焼を焼成した場合、たん白素材を含まない参考例２と比較して、直径が小さくなり、お好み焼の厚みが向上し、且つソフト感、口溶けの評価も高かった。これらの評価については、さらに難消化性澱粉を含有させ食物繊維量を高めた実施例１８の方がより高い傾向であった。また、調製した直後のバッター生地を用いて焼成品と調製後３０分経過後の生地を用いた焼成品を比較すると、参考例２では、ソフト感、口溶けの評価が低くなったのに対し、実施例１７及び実施例１８では、大きな差は認められなかった。したがって、バッター生地加熱食品用組成物にＭＰＣを配合することで、お好み焼においても、ホットケーキの場合と同様な効果が得られることが示唆された。 As shown in Table 4, when a batter dough was prepared using the okonomiyaki composition of Example 17 containing 15% by mass of MPC and the okonomiyaki was baked, a reference example containing no protein material. Compared with 2, the diameter was smaller, the thickness of okonomiyaki was improved, and the softness and melting in the mouth were also highly evaluated. Regarding these evaluations, Example 18 in which the amount of dietary fiber was further increased by further containing resistant starch tended to be higher. Further, when comparing the baked product using the batter dough immediately after preparation and the baked product using the dough 30 minutes after preparation, in Reference Example 2, the evaluation of softness and melting in the mouth was low, whereas it was low. No significant difference was observed between Example 17 and Example 18. Therefore, it was suggested that by adding MPC to the batter dough cooked food composition, the same effect as in the case of hot cake can be obtained in okonomiyaki.
以上の結果から、本発明によって、厚み、ボリューム感があり、ソフトな食感で口溶けが良好なバッター生地加熱食品が得られ、且つ調製したバッター生地の粘度等の経時的な変化が少なく、安定した品質でバッター生地加熱食品を製造できることが示された。 From the above results, according to the present invention, a batter dough heated food having a thickness, a voluminous feel, a soft texture and good melting in the mouth can be obtained, and the prepared batter dough has little change with time such as viscosity and is stable. It was shown that the batter dough cooked food can be produced with the same quality.
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。 The present invention is not limited to the configuration and examples of the above-described embodiment, and various modifications can be made within the scope of the gist of the invention.
本発明により、厚み、ボリューム感があり、ソフトな食感で口溶けが良好なバッター生地加熱食品が得られ、且つ調製したバッター生地の粘度等の経時的な変化が少なく、安定した品質でバッター生地加熱食品を製造できるバッター生地加熱食品用組成物、及びバッター生地加熱食品の製造方法を提供することができる。
According to the present invention, a batter dough heated food having a thickness and a voluminous feel, a soft texture and good melting in the mouth can be obtained, and the prepared batter dough has little change with time such as viscosity, and the batter dough has a stable quality. It is possible to provide a composition for a batter dough heated food capable of producing a heated food, and a method for producing a batter dough heated food.
Claims (9)
乳タンパク質濃縮物（ＭＰＣ）を、たん白質量として１〜２５質量％含有することを特徴とするバッター生地加熱食品用組成物。 A composition for a batter dough cooked food for producing a batter dough cooked food by heating a batter dough containing wheat flour.
A composition for a batter dough heated food containing 1 to 25% by mass of a milk protein concentrate (MPC) as a protein mass.
前記粉粒状材料中に、乳タンパク質濃縮物（ＭＰＣ）が、たん白質量として１〜２５質量％含有されることを特徴とするバッター生地加熱食品用生地。 Batter dough A dough for heated food, which is composed of a powdery granular material and a liquid material for heating a batter dough containing wheat flour to produce a batter dough heated food.
A dough for a batter dough heated food, wherein the milk protein concentrate (MPC) is contained in the powdery granular material in an amount of 1 to 25% by mass as a protein mass.
乳タンパク質濃縮物（ＭＰＣ）を含有させることを特徴とするバッター生地加熱食品のボリューム向上方法。
Batter dough for heating batter dough containing wheat flour to produce heated batter dough For cooked food dough,
A method for improving the volume of a batter dough cooked food, which comprises containing a milk protein concentrate (MPC).
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023047963A1 (en) | 2021-09-21 | 2023-03-30 | 学校法人帝京大学 | Medical image diagnostics assistance device, medical image diagnostics assistance method, and program |
| WO2023191033A1 (en) * | 2022-03-31 | 2023-10-05 | 株式会社日清製粉ウェルナ | Batter mix for fried food |
-
2020
- 2020-03-25 JP JP2020055157A patent/JP2021153427A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2023047963A1 (en) | 2021-09-21 | 2023-03-30 | 学校法人帝京大学 | Medical image diagnostics assistance device, medical image diagnostics assistance method, and program |
| WO2023191033A1 (en) * | 2022-03-31 | 2023-10-05 | 株式会社日清製粉ウェルナ | Batter mix for fried food |
| JP7413613B1 (en) | 2022-03-31 | 2024-01-15 | 株式会社日清製粉ウェルナ | Batter mix for frying |
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