JP2021153521A - Mix powder for japanese-style snack, and method for producing japanese-style snack - Google Patents

Abstract

To provide a mix powder for Japanese-style snack, which is to be used for producing Japanese-style snack, can achieve releasability equivalent to that of dough added with a conventional burnt alum-containing expansion agent of an aluminum free raw material, can be produced by an automatic machine, and can improve work efficiency in manual work.SOLUTION: A mix powder for Japanese-style snack contains grain flour and/or starch, and an expansion agent containing no alum, and contains 0.005 mass% or more and less than 0.50 mass% of ascorbic acid natrium.SELECTED DRAWING: None

Description

The present invention is a mix for Japanese-style snacks used for producing Japanese-style snacks with good releasability without using a conventionally used leavening agent containing baked alum (anhydrous aluminum sulfate potassium (AlK (SO ₄ ) _2)). Regarding the method for producing powder and Japanese-style snacks.

For Japanese-style snacks such as Imagawayaki (also called large-format ware or rotary ware), Taiyaki, Ningyo-yaki, Momiji Manju, etc., dough prepared by adding water, eggs, seasonings, etc. to flour such as wheat flour is poured into a baking mold. Manufactured by firing.

For these Japanese-style snacks produced using a baking mold, it is necessary to perform a so-called mold release operation in which the baked Japanese-style snacks are taken out from the baking mold after baking. In the mass production of Japanese-style snacks, the releasability, which is good or bad for the mold release of the fired product, is an important factor in the mold release work. Especially in the case of manufacturing by an automatic machine, if the releasability is not good, the work efficiency is lowered, and in the worst case, it becomes difficult to automate the manufacturing process. Further, even in the manual manufacturing, if the releasability is poor, the work efficiency is significantly lowered.

Yaki alum is generally added as a leavening agent to conventional Japanese-style snacks. It is believed that this baked alum acts on the gluten of wheat flour to converge the gluten during baking. For this reason, it has been known that in the dough to which baked alum is added, gluten converges during baking, and the Japanese-style snack after baking shrinks slightly, making it easier to separate from the mold.

By the way, aluminum compounds added to foods such as grilled alum are components that are present in trace amounts in soil, water, air, etc., and are also slightly contained in grains, vegetables, and the like. For this reason, it was thought that there would be no serious effect on the human body, but in an experiment in which a large amount of aluminum was administered to rats, adverse effects on the kidneys and bladder and a decrease in grip strength were observed.

In addition, international organizations such as the World Health Organization (WHO) have set a provisional tolerable weekly intake (PTWI) that is estimated to have no adverse health effects even if a person continues to take it for the rest of his life. Intake) is specified as 2 milligrams per week per kilogram of body weight in the case of aluminum.

Labeling of aluminum content is not obligatory, and the Ministry of Health, Labor and Welfare has indicated a policy to set usage standards, and sweet bun, confectionery, and food additive manufacturers are switching to aluminum-free raw materials that do not contain aluminum. There is.

For this reason, the raw materials for Japanese-style snacks are also being switched to aluminum-free raw materials, but if a leavening agent that does not contain baked alum is used as described above, the astringent action of gluten disappears and the releasability deteriorates. However, in particular, there was a problem that manufacturing in the automation process became difficult.

In Patent Document 1 below, as a mixed for baked confectionery useful as a dough raw material for baked confectionery such as hot cake, flour such as soft flour, medium-strength flour, strong flour, whole wheat flour, duram semolina; rye flour, rice flour, corn flour, etc. Flour such as corn glitz is the main component, and organic acids such as acetic acid, lactic acid, citric acid, malic acid, adipic acid, fumaric acid, tartaric acid, and ascorbic acid, and salts thereof are added as acidic agents. The composition is disclosed. In addition, Taiyaki is listed as an applicable product.

Patent Document 2 below discloses a composition in which a predetermined cellulose is added to a bread dough as a dietary fiber in order to provide a bakery dough that does not become sticky during division, rounding, and molding and exhibits good physical properties. Then, in paragraph 0026 of this document, "The dietary fiber composition preferably contains an oxidizing agent component in that it has an effect of improving the texture of the dough, and thereby can further increase the amount of water absorption. The oxidizing agent component is a component that strengthens bread dough by cross-linking gluten proteins by an oxidizing action in bakery dough, and is one of ascorbic acid, sodium ascorbate, potassium ascorbate, ... It is preferable to use two or more kinds. "

JP-A-2019-62858 Japanese Patent No. 5739129

However, the ascorbic acid described in Patent Document 1 is only described as an example of a compound that can be added with an acid agent for pH adjustment, and does not describe anything that improves releasability. .. Further, although it is stated that the organic acid can be added as salts, the specific compound name of the salt is not described. Furthermore, the effect of ascorbic acid on leavening agents has not been investigated.

The composition of Patent Document 2 is a bakery dough used for breads, that is, a food material that is foamed using yeast, and a food product that is foamed using a leavening agent such as a Japanese-style snack confectionery is swelling and converging. The mechanism is different. Therefore, there is no description about the problem of mold releasability due to swelling in the firing step using a leavening agent, and the point that sodium ascorbate is used to improve the problem.

None of the above documents describe the problem of improving the releasability during firing when the aluminum-free composition is used for Japanese-style snacks such as Taiyaki. Further, it is not described that sodium ascorbate is added in order to solve the above-mentioned problems.

Therefore, an object of the present invention is to realize a mold releasability equivalent to that of a conventional dough containing a leavening agent containing baked alum even in an aluminum-free mixed powder for Japanese-style snacks, enabling manufacturing by an automatic machine, and also by hand. It is an object of the present invention to provide a mixed powder for Japanese-style snacks capable of improving work efficiency even in work, and a method for producing Japanese-style snacks using the mixed powder.

As a result of diligent research to achieve the above object, the present inventors can improve the releasability by adding sodium ascorbate to the raw material even if a leavening agent containing no alum is used, and the conventional baked alum can be improved. The present invention has been completed by finding that it is possible to provide a Japanese-style snack mixed powder capable of achieving releasability equivalent to that of a raw material using a leavening agent containing.

That is, the present invention is characterized in that, in a Japanese-style snack mix powder containing a flour and / or starch and a leavening agent containing no alum, sodium ascorbate is contained in an amount of 0.005% by mass or more and less than 0.50% by mass. It provides a mixed powder for Japanese-style snacks.

According to the Japanese-style snack mix powder of the present invention, the same releasability as that of a dough using a conventional leavening agent containing baked alum is realized, and even aluminum-free raw materials can be manufactured by an automatic machine. It is possible to provide a mixed powder for Japanese-style snacks that can improve work efficiency even in work.

The mixed powder for Japanese-style snacks of the present invention is preferably applied to Japanese-style snacks that are baked using a baking mold.

Further, the mixed powder for Japanese-style snacks of the present invention includes the flour and / or starch: 40 to 97.985% by mass, the leavening agent: 1.0 to 10.0% by mass, and the sodium ascorbate: 0.005 to. It is preferably contained in an amount of 0.50% by mass, a thickener: 0.01 to 1.0% by mass, and a saccharide: 1.0 to 20.0% by mass.

In addition, another of the present invention is a preparation step of preparing a dough using the above-mentioned mixed powder for Japanese-style snacks, a baking step of baking the prepared dough using a baking mold, and a baking step of separating the baked Japanese-style snacks. It provides a method for producing a Japanese-style snack, which comprises a step of molding.

According to the method for producing Japanese-style snacks of the present invention, the same releasability as the conventional dough containing a leavening agent containing baked alum is realized, and even aluminum-free raw materials can be produced by an automatic machine. It is possible to improve work efficiency in work as well.

According to the present invention, it is possible to provide a Japanese-style snack that can obtain the same releasability as the composition containing baked alum even in an aluminum-free composition and does not impair the color tone and taste.

The Japanese-style snack mix powder of the present invention contains flour and / or starch, an alum-free leavening agent, and sodium ascorbate.

That is, the Japanese-style snack mix powder of the present invention has the same releasability as that of using a leavening agent containing baked alum by containing sodium ascorbate even when a leavening agent containing no alum is used. It is characterized in that it can be obtained.

In general alum means a generic name of monovalent sulfate cations M ^I ₂ (SO ₄₎ and trivalent sulfate of a metal ion M ^III ₂ (SO _{4) 3} of double salts, in the present invention alum, especially sulfates many aluminum used as food additives, in particular potassium aluminum sulfate twelve dihydrate _{[AlK (SO 4) 2 ·} 12H 2 O], and indicates the called alum, particularly the potassium It is a baked alum, which is an anhydride of alum. The presence of such alum can also be confirmed by detecting aluminum.

Leavening agents are added to make Japanese-style snacks fluffy and have a good texture. The leavening agent is not particularly limited as long as it does not contain alum, and a leavening agent added to this type of Japanese-style snack for baking can be used. Specifically, it is selected from sodium hydrogen carbonate, gluconodeltalactone (gluconolactone), acidic sodium pyrophosphate, monosodium phosphate, α-potassium hydrogen tartrate, calcium dihydrogen phosphate, calcium monohydrogen phosphate, etc. Those containing only one kind or two or more kinds can be mentioned. The content of the leavening agent may be added so as to obtain the required texture, but the total content of the leavening agent in the mixed powder is preferably 2 to 10% by mass, more preferably 4 to 8%. It is mass%. If the amount of the leavening agent added is too small, the desired leavening effect cannot be obtained, and if it is too large, the taste may be deteriorated.

Sodium ascorbic acid (C ₆ H ₇ NaO ₆ ) is a sodium salt of ascorbic acid, and there is a sodium salt of erythorbic acid, which is an isomer of ascorbic acid, but sodium L-ascorbic acid is easily available. It is preferable in terms of low price and the like. The content of sodium L-ascorbic acid can be quantitatively analyzed by, for example, redox titration as ascorbic acid.

Ascorbic acid, which is not a sodium salt, is not suitable for the additive of the present invention because it has a strong acidity, affects the taste, deteriorates the texture, and has an adverse effect due to acidity on a leavening agent and the like. Hereinafter, in this specification. Sodium L-ascorbate is simply referred to as sodium ascorbate.

The content of sodium ascorbate in the mixed powder is 0.005% by mass or more and less than 0.50% by mass, preferably 0.007% by mass to 0.30% by mass, and more preferably 0.01% by mass. % To 0.2% by mass. If the amount of sodium ascorbate added is small, the releasability deteriorates, and if it is too large, harshness and the like become apparent, the taste deteriorates, the color tone becomes dull, and the appearance becomes poor.

Among the main components of flour and / or starch, as the flour raw material, for example, wheat flour, rye flour, barley flour, rice flour, foam flour, hie flour, hatomugi flour, corn flour and the like can be used. Among these, wheat flour is preferable, and examples of the flour include strong flour, semi-strong flour, medium-strength flour, and weak flour, and weak flour and medium-strength flour are particularly preferable.

In the present invention, the flour may be adjusted to a predetermined particle size and used. When crushing, classifying, and sieving grains such as wheat to produce flour, the optimum one of the sieving grains can be selected, or a combination of grains having a plurality of particle sizes can be used.

Further, heat-treated wheat flour may be used as the mixed flour for Japanese-style snacks of the present invention. By using the heat-treated wheat flour, the dough has the advantages of being crisp and having a light texture. The proportion of the heat-treated wheat flour is preferably 50 to 100% by mass, more preferably 70 to 100% by mass, based on the amount of the wheat added.

As a method of heat treatment, a known method can be adopted. Specific examples thereof include dry heat heating and wet heat heating. For example, in dry heat heating, the raw material is heated without adding water. As an apparatus used for dry heat heating, a rotary kettle, a roasting kettle, a paddle dryer, a hot air dryer, a shelf type dryer and the like can be used. Further, in moist heat heating, water is appropriately added so that the water content of the raw material is about 13 to 16% by mass to adjust the water content, and then heating is performed in a heated airtight container. Alternatively, heating is performed in a container containing heated steam. As a device used for moist heat heating, a closed type heating device, a box type steamer, or the like can be used.

The heating conditions are not particularly limited, but for example, the total heating time is preferably 30 to 60 minutes so that the final product temperature becomes 100 to 120 ° C. while being placed in a heating container such as a rotary pot and stirring. It is done by heating so as to become. Further, the mode is not limited to the mode of using a heating container such as a rotary pot, and various modes such as a method of putting a raw material in a rotary drum and heating while blowing hot air can be adopted.

Further, as the starch, for example, raw starch such as tapioca starch, potato starch, corn starch, and modified starch thereof can be used. Examples of the modified starch include starches that have undergone pregelatinization treatment, acid treatment, etherification treatment, esterification treatment, and cross-linking treatment. By adding starch, the baked dough tends to be moderately soft, melts well in the mouth, maintains shape retention, and does not easily lose its shape.

The content of the flour and / or starch in the mixed flour is preferably 40 to 97.985% by mass, more preferably 50 to 95% by mass, and most preferably 70 to 90% by mass.

The content of starch with respect to the total amount of flour and starch is preferably 0 to 60% by mass, more preferably 2.0 to 50.0% by mass.

The mixed powder of the present invention may contain a thickener as a raw material. The thickener has the effect of imparting a constant viscosity to the prepared dough, facilitating fixing of a desired amount of dough to the mold, and improving workability. As the thickener, those generally added to foods can be used, and examples thereof include xanthan gum, guar gum, tamarind seed gum, roast bean gum, gellan gum, carrageenan, curdlan, pullulan and the like. The thickener may be added so as to obtain the desired viscosity, but is preferably 0.01 to 1.0% by mass, more preferably 0.01 to 0.8% by mass in the mixed powder. Is.

Further, the mixed powder of the present invention may contain saccharides as a raw material. Sugars are added to improve the taste of Japanese-style snacks. As the saccharide to be added, a suitable saccharide may be selected and used from the saccharides added to this kind of food, for example, sugar, lactose, maltose, glucose, oligosaccharide, fructose, betaine, xylitol, etc. , Erythritol, white sugar, processed brown sugar, toumitsu, raffinose, etc. can be used. Among these, sugar and glucose are particularly preferable, and xylitol, erythritol, stevia, licorice, aspartame, acesulfame potassium, sucralose and the like may be used when corresponding to calorie-restricted foods. The sugar in the present invention is used in a broad sense including the sugar-based and non-sugar-based sweeteners exemplified above.

The amount of saccharides added varies depending on the saccharides used, but when saccharides other than high-sweetness sweeteners such as commonly used sugars and glucose are used, it is preferably 1.0 to 20.0 in the mixed powder. It is by mass, more preferably 2.0 to 15.0 mass%.

In addition to the above components, the mixed powder for Japanese-style snacks of the present invention can contain various raw materials usually used as raw materials for Japanese-style snacks. Such raw materials include, for example, seasonings (salt, pepper, soy sauce, miso, mirin, liquor, sodium glutamate, etc.), egg products (eg egg yolk powder, whole egg powder), soybean protein, starch protein, wheat gluten. Plant protein raw materials such as, dairy products (milk, defatted milk powder, whey protein, casein, etc.), gelatin, dietary fiber, emulsifiers (sucrose fatty acid ester, glyceric acid fatty acid ester, etc.), dextrin, fats and oils, sweeteners, spices, vitamins Kinds, minerals and the like. Among these, by adding egg products, starch, fats and oils, and salt as needed, the taste and texture of Japanese-style snacks can be improved.

Such a mixed powder for Japanese-style snacks of the present invention is fired using a baking mold such as Imagawayaki (also called large-sized ware or rotary ware), Taiyaki, Ningyo-yaki, Momiji Manju, and Takoyaki, and then baked. Is preferably used for Japanese-style snacks in a production form in which the mold is removed from the mold. However, the scope of application of the mixed powder for Japanese-style snacks of the present invention is not particularly limited to the above-mentioned exemplified products, and may be used for producing other Japanese-style snacks such as okonomiyaki.

The above-mentioned Japanese-style snack can be obtained by a known production method by mixing a mixed powder for Japanese-style snack and, if necessary, other raw materials such as water, milk, and eggs to form a dough.

For example, a preparation process in which a mixed powder for Japanese-style snacks is mixed with other raw materials to prepare a dough (batter), and the prepared dough is poured into a baking mold, and if necessary, bean paste and ingredients are added and baked. It can be produced by a step including a baking step of baking and a removing step of taking out the baked Japanese-style snack from the mold.

In particular, in the mold release step, the baking mold in which the pair of plates opens and closes like a hinge is opened, the baking mold is inverted and the baking surface is turned downward, and the Japanese-style snack is peeled off from the mold by gravity and naturally falls. It is desirable to have a step of releasing the mold.

By providing the process of releasing the mold by free fall, the special equipment and mechanism required for the mold release are not required, and the entire manufacturing equipment can be simplified.

1. 1. Production of Taiyaki Example sample 1 in which sodium ascorbate or baked alum shown in Table 1 was added to the total amount of Japanese-style snack mixed powder (hereinafter, also referred to as “mixed powder”) having the composition shown in Table 1. ~ 3, Comparative Example Samples 1 to 4 were prepared, and further mixed with the amount of water shown in Table 1 to homogenize and prepare the dough.

The obtained taiyaki dough was baked using a taiyaki baking mold in which two plates were paired in a hinge shape and could be baked integrally by combining the two plates. First, a predetermined amount of dough is poured into a baking mold that has been preheated to 170 ° C., baked at 170 ° C. for 5 minutes, and then bean paste (standard product) is added. Only the dough was sandwiched between the baked doughs and baked for about 5 minutes to produce Taiyaki.

2. Evaluation Method Each of the obtained Taiyaki samples was allowed to evaluate the releasability and color tone by a panelist immediately after firing, and then tasted to evaluate the taste. The evaluation was carried out by 7 people, and the average value was calculated by evaluating on a scale of 5 out of 5 according to the evaluation criteria shown in Tables 2-4.

3. 3. Results The results are shown in Table 5.

As shown in Table 5, in the Taiyaki of Examples 1 to 3 using the Japanese-style snack mixed powder containing 0.01 to 0.1% by mass of sodium ascorbate, the Taiyaki of Comparative Example 2 containing no alum was used. Compared to Taiyaki, it shows good releasability equivalent to or close to that of Taiyaki of Comparative Example 1 containing alum. In addition, the Taiyaki of Examples 1 to 3 had good color and taste.

On the other hand, in Taiyaki of Comparative Examples 3 and 4 in which sodium ascorbate was excessively added beyond the scope of the present invention, the releasability was improved to some extent, but the color tone and taste were inferior. It is considered that the increase in the amount of sodium ascorbate added adversely affected the color tone and taste.

From the above results, it was found that by using the Japanese-style snack mix powder within the scope of the present invention, the same releasability as the conventional one can be obtained without adversely affecting the color and taste.

Claims (4)

A Japanese-style snack mix containing grain flour and / or starch and a leavening-free leavening agent, which contains sodium ascorbate in an amount of 0.005% by mass or more and less than 0.50% by mass. powder. The mixed powder for Japanese-style snacks according to claim 1, which is applied to Japanese-style snacks baked using a baking mold. The grain and / or starch: 40 to 97.985% by mass, the leavening agent: 1.0 to 10.0% by mass, the sodium ascorbate: 0.005 to 0.50% by mass, the thickener: 0. The mixed powder for Japanese-style snacks according to claim 1 or 2, which contains 01 to 1.0% by mass and saccharides: 1.0 to 20.0% by mass. A preparation step of preparing a dough using the mixed powder for Japanese-style snacks according to any one of claims 1 to 3, a baking step of baking the prepared dough using a baking mold, and a baking Japanese-style snack are separated. A method for producing a Japanese-style snack, which comprises a molding process.