JP2022060785A - Mixed powder for okonomiyaki (savory flat pancake) or takoyaki (octopus dumpling) - Google Patents
Mixed powder for okonomiyaki (savory flat pancake) or takoyaki (octopus dumpling) Download PDFInfo
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- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
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- Seeds, Soups, And Other Foods (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、お好み焼き又はたこ焼き用ミックスに関する。 The present invention relates to a mix for okonomiyaki or takoyaki.
お好み焼きは、野菜、肉類、魚介類などの具材を含む液状生地を、鉄板等でシート状に焼成することで得られる食品である。また、たこ焼きは、タコなどの具材を含む液状生地を、型に入れて焼成することで得られる食品で、一般的には独特の球状の外観を有する。お好み焼き及びたこ焼きは、いずれも人気が高い食品であり、特に、生地と具材との調和がよいものや、食感と口溶けのよいものが好まれている。 Okonomiyaki is a food obtained by baking a liquid dough containing ingredients such as vegetables, meat, and shellfish into a sheet on an iron plate or the like. Takoyaki is a food product obtained by placing a liquid dough containing ingredients such as octopus in a mold and baking it, and generally has a unique spherical appearance. Both okonomiyaki and takoyaki are popular foods, and in particular, those that have a good harmony between the dough and the ingredients and those that have a good texture and melt in the mouth are preferred.
従来からたこ焼きの食感を向上させるための技術が提案されている。特許文献１には、小麦粉、油脂及びアセチル化澱粉を含有するたこ焼き用ミックスにより、皮が柔らかく、内部がクリーミーで滑らかなたこ焼きを製造できることが記載されている。特許文献２には、穀粉類に所定量のアセチル化酸化澱粉を含有させたたこ焼き又はお好み焼き用ミックスにより、焼き立て時だけでなく再加熱時にも表面がカリッとし、中身はふわっとクリーミーなたこ焼き又はお好み焼きを製造できることが記載されている。特許文献３には、小麦粉、油脂及び澱粉エーテルを含有させたたこ焼き用ミックスにより、柔らかく、内部がクリーミーな食感を有し、且つその食感が冷凍保存して解凍した後にも保持されているたこ焼きを製造できることが記載されている。 Conventionally, techniques for improving the texture of takoyaki have been proposed. Patent Document 1 describes that a takoyaki mix containing wheat flour, oil and fat, and acetylated starch can be used to produce takoyaki with a soft skin and a creamy and smooth inside. In Patent Document 2, a takoyaki or okonomiyaki mix containing a predetermined amount of acetylated oxidized starch in flours makes the surface crispy not only when freshly baked but also when reheated, and the contents are fluffy and creamy takoyaki or okonomiyaki. It is stated that it can be manufactured. In Patent Document 3, a takoyaki mix containing wheat flour, oil and fat, and starch ether has a soft and creamy texture inside, and the texture is maintained even after being frozen and thawed. It is stated that takoyaki can be produced.
本発明は、良好な食感と口溶けを有するお好み焼き又はたこ焼きを製造することができる、お好み焼き又はたこ焼き用ミックスを提供する。 The present invention provides an okonomiyaki or takoyaki mix capable of producing okonomiyaki or takoyaki having a good texture and melting in the mouth.
本発明は、澱粉エステル及び澱粉エーテルからなる群より選択される少なくとも１種を１～３０質量％含有し、該澱粉エステル及び澱粉エーテルは、ラピッド・ビスコ・アナライザーによる粘度分析におけるピーク粘度ＲＶＡmaxに対する最終粘度ＲＶＡfinalの比［ＲＶＡfinal／ＲＶＡmax］（％）が５０％以下である、お好み焼き又はたこ焼き用ミックスを提供する。
また本発明は、前記お好み焼き又はたこ焼き用ミックスを含有する、お好み焼き又はたこ焼き用生地を提供する。
また本発明は、お好み焼き又はたこ焼き用生地を焼成することを含む、お好み焼き又はたこ焼きの製造方法を提供する。
The present invention contains 1 to 30% by mass of at least one selected from the group consisting of starch esters and starch ethers, wherein the starch esters and starch ethers have a relative peak viscosity RVA max in viscosity analysis by a rapid visco analyzer. Provided is an okonomiyaki or takoyaki mix having a final viscosity RVA final ratio [RVA final / RVA max ] (%) of 50% or less.
The present invention also provides a dough for okonomiyaki or takoyaki containing the above-mentioned mix for okonomiyaki or takoyaki.
The present invention also provides a method for producing okonomiyaki or takoyaki, which comprises baking a dough for okonomiyaki or takoyaki.
本発明によれば、ふんわりとした軽い食感と、良好な口溶けを有するお好み焼きを製造することができる。また本発明によれば、とろりとしたクリーミーな食感と、良好な口溶けを有するたこ焼きを製造することができる。 According to the present invention, it is possible to produce okonomiyaki having a soft and light texture and good melting in the mouth. Further, according to the present invention, it is possible to produce takoyaki having a thick creamy texture and good melting in the mouth.
本発明のお好み焼き又はたこ焼き用ミックス（以下、「本発明のミックス」ともいう）は、所定の粘度特性を有する澱粉エステル及び澱粉エーテルからなる群より選択される少なくとも１種を含有する。 The okonomiyaki or takoyaki mix of the present invention (hereinafter, also referred to as “mix of the present invention”) contains at least one selected from the group consisting of starch esters and starch ethers having predetermined viscosity characteristics.
本発明で用いられる澱粉エステルとは、澱粉を有機酸又は無機酸でエステル化した加工澱粉をいい、その例としては、アセチル化澱粉、リン酸澱粉、オクテニルコハク酸澱粉等が挙げられる。また本発明で用いられる澱粉エーテルとは、澱粉のＯＨ基をエーテル化した加工澱粉をいい、その例としては、カルボキシメチル澱粉、ヒドロキシアルキル澱粉（例えばヒドロキシプロピル澱粉）等が挙げられる。上記に挙げた澱粉エステル及び澱粉エーテルは、いずれか１種又は２種以上の組み合わせで使用することができる。このうち、アセチル化澱粉が好ましい。該澱粉エステル及び澱粉エーテルの原料澱粉の種類は、特に限定されず、米澱粉、小麦澱粉、コーンスターチ、ワキシーコーンスターチ、サゴ澱粉などの地上系澱粉、及び、馬鈴薯澱粉、甘薯澱粉、タピオカ澱粉などの地下系澱粉が挙げられ、これらのいずれか１種又は２種以上の組み合わせを使用することができる。このうち、食感及び口溶け向上の観点からは、地上系澱粉が好ましく、タピオカ澱粉がより好ましい。 The starch ester used in the present invention refers to processed starch obtained by esterifying starch with an organic acid or an inorganic acid, and examples thereof include acetylated starch, phosphoric acid starch, and octenyl succinic acid starch. The starch ether used in the present invention refers to processed starch obtained by etherifying the OH group of starch, and examples thereof include carboxymethyl starch and hydroxyalkyl starch (for example, hydroxypropyl starch). The starch esters and starch ethers listed above can be used in any one or in combination of two or more. Of these, acetylated starch is preferable. The type of starch as a raw material for the starch ester and starch ether is not particularly limited, and ground-based starch such as rice starch, wheat starch, corn starch, waxy corn starch, and sago starch, and underground such as horse bell starch, sweet potato starch, and tapioca starch. Examples include starches, and any one or a combination of two or more of these can be used. Of these, from the viewpoint of improving texture and melting in the mouth, ground-based starch is preferable, and tapioca starch is more preferable.
本発明のミックスに含まれる該澱粉エステル及び澱粉エーテルの粘度特性は、ＲＶＡピーク粘度（ＲＶＡmax）に対するＲＶＡ最終粘度（ＲＶＡfinal）の比［ＲＶＡfinal／ＲＶＡmax］によって規定することができる。本明細書において、「ＲＶＡピーク粘度（ＲＶＡmax）」及び「ＲＶＡ最終粘度（ＲＶＡfinal）」とは、それぞれ、ラピッド・ビスコ・アナライザー（ＲＶＡ）による粘度分析におけるピーク粘度及び最終粘度をいう。ＲＶＡによる粘度分析では、懸濁液の温度変化に伴う粘度が測定される。例えば、澱粉の粘度特性を分析する場合、澱粉を水に懸濁させ、得られた懸濁液を撹拌しながら徐々に昇温、次いで降温しつつ、その粘度を測定する。一般に、澱粉のＲＶＡ測定では、懸濁液は、昇温開始当初は粘度に大きな変化は見られないが、ある温度から澱粉粒が膨潤するため粘度は急激に上昇して最大（ＲＶＡピーク粘度）に達し、その後、澱粉粒が崩壊して粘度が低下する。さらに懸濁液を降温させると、澱粉が再結晶化するため粘度が再び上昇し、最終的に安定状態（ＲＶＡ最終粘度）に達する。 The viscosity characteristics of the starch ester and starch ether contained in the mix of the present invention can be defined by the ratio of RVA final viscosity (RVA final ) to RVA peak viscosity (RVA max ) [RVA final / RVA max ]. In the present specification, "RVA peak viscosity (RVA max )" and "RVA final viscosity (RVA final )" refer to the peak viscosity and the final viscosity in the viscosity analysis by the Rapid Visco Analyzer (RVA), respectively. In the viscosity analysis by RVA, the viscosity of the suspension with the temperature change is measured. For example, when analyzing the viscosity characteristics of starch, the starch is suspended in water, and the obtained suspension is gradually heated while stirring and then lowered to measure its viscosity. Generally, in the RVA measurement of starch, the viscosity of the suspension does not change significantly at the beginning of temperature rise, but the viscosity rapidly increases due to the swelling of starch granules from a certain temperature, and the maximum (RVA peak viscosity). After that, the starch granules collapse and the viscosity decreases. When the temperature of the suspension is further lowered, the starch recrystallizes and the viscosity increases again, finally reaching a stable state (RVA final viscosity).
より詳細には、本明細書における「ＲＶＡピーク粘度（ＲＶＡmax）」及び「ＲＶＡ最終粘度（ＲＶＡfinal）」は、それぞれ、以下の手順で測定することができる。ラピッド・ビスコ・アナライザーは、市販の装置（例えば、ニューポート サイエンティフィク社、ペルテン社、フォス・ジャパン株式会社等より購入可能）を用いることができる。
１）測定対象の澱粉を乾物換算で１１質量％となるように水に懸濁させて、懸濁液を調製する。
２）ラピッド・ビスコ・アナライザー付属の測定対象物の収容容器（アルミ缶）に、懸濁液２８ｇと、パドル（攪拌子）を入れ、装置にセットする。容器内のパドルを回転数１６０ｒｐｍ／ｍｉｎで回転させながら、懸濁液を昇温、次いで降温させつつ、その粘度を測定する。該懸濁液の温度（品温）は、以下のとおり調整する：初めに５０℃で１分間保持する。次いで１分あたり６℃ずつ昇温する条件で９５℃まで上げ、同温度で５分間保持する（昇温期）。その後、１分あたり６℃ずつ降温する条件で５０℃まで下げ、同温度で２分間保持する（降温期）。
３）測定値から懸濁液の粘度曲線を得る。該粘度曲線に基づいて、昇温期での懸濁液の最大粘度を「ＲＶＡピーク粘度（ＲＶＡmax）」、降温期での懸濁液の最大粘度を「ＲＶＡ最終粘度（ＲＶＡfinal）」として取得する。
More specifically, the "RVA peak viscosity (RVA max )" and the "RVA final viscosity (RVA final )" in the present specification can be measured by the following procedures, respectively. As the rapid visco analyzer, a commercially available device (for example, it can be purchased from Newport Scientific, Pelten, Foss Japan Co., Ltd., etc.) can be used.
1) A suspension is prepared by suspending the starch to be measured in water so as to have a dry matter equivalent of 11% by mass.
2) Put 28 g of the suspension and the paddle (stirr) in the container (aluminum can) for the object to be measured attached to the Rapid Visco Analyzer, and set it in the device. While rotating the paddle in the container at a rotation speed of 160 rpm / min, the suspension is heated and then lowered to measure its viscosity. The temperature of the suspension (product temperature) is adjusted as follows: First hold at 50 ° C. for 1 minute. Next, the temperature is raised to 95 ° C. under the condition that the temperature is raised by 6 ° C. per minute, and the temperature is maintained at the same temperature for 5 minutes (heating period). After that, the temperature is lowered to 50 ° C. under the condition that the temperature is lowered by 6 ° C. per minute, and the temperature is maintained at the same temperature for 2 minutes (temperature lowering period).
3) Obtain the viscosity curve of the suspension from the measured values. Based on the viscosity curve, the maximum viscosity of the suspension in the temperature rising period is defined as "RVA peak viscosity (RVA max )", and the maximum viscosity of the suspension in the temperature decreasing period is defined as "RVA final viscosity". get.
比［ＲＶＡfinal／ＲＶＡmax］は、以下の式に従って計算され得る。
［ＲＶＡfinal／ＲＶＡmax］（％）＝ＲＶＡfinal／ＲＶＡmax×１００
The ratio [RVA final / RVA max ] can be calculated according to the following equation.
[RVA final / RVA max ] (%) = RVA final / RVA max x 100
本発明のミックスに含まれる該澱粉エステル及び澱粉エーテルの［ＲＶＡfinal／ＲＶＡmax］（％）は、５０％以下であればよいが、好ましくは２５～４５％であり、さらに好ましくは３０～４５％である。［ＲＶＡfinal／ＲＶＡmax］が５０％を超える場合、該ミックスを用いて製造したお好み焼き及びたこ焼きの食感と口溶けが充分に向上しない。 The [RVA final / RVA max ] (%) of the starch ester and starch ether contained in the mix of the present invention may be 50% or less, preferably 25 to 45%, and more preferably 30 to 45. %. When [RVA final / RVA max ] exceeds 50%, the texture and melting in the mouth of okonomiyaki and takoyaki produced using the mix are not sufficiently improved.
また、本発明のミックスに含まれる該澱粉エステル及び澱粉エーテルは、ＲＶＡmaxが、好ましくは２００～６００ＲＶＵであり、より好ましくは２５０～５００ＲＶＵ、さらに好ましくは３００～４５０ＲＶＵである。該澱粉エステル及び澱粉エーテルのＲＶＡmaxが６００ＲＶＵを超えるか又は２００ＲＶＵ未満であると、該ミックスを用いて製造したお好み焼き及びたこ焼きの食感、口溶けが充分に向上しない場合がある。 The starch ester and starch ether contained in the mix of the present invention have an RVA max of preferably 200 to 600 RVU, more preferably 250 to 500 RVU, and even more preferably 300 to 450 RVU. If the RVA max of the starch ester and starch ether is more than 600 RVU or less than 200 RVU, the texture and melting in the mouth of okonomiyaki and takoyaki produced using the mix may not be sufficiently improved.
本発明で用いる澱粉エステル及び澱粉エーテルには、市販品を適宜用いることができる。また、本発明で用いる澱粉エステル及び澱粉エーテルは、未加工の澱粉、又はエステル化もしくはエーテル化以外の加工を施された加工澱粉に、常法によりエステル化又はエーテル化の加工を施すことで調製することができる。澱粉エステル及び澱粉エーテルの粘度特性は、原料澱粉の種類や、加工の種類により異なり得る。したがって、本発明で用いる澱粉エステル及び澱粉エーテルは、候補となる澱粉エステル及び澱粉エーテルから上述した手順に従ってＲＶＡmax及びＲＶＡfinaを測定し、［ＲＶＡfinal／ＲＶＡmax］が５０％以下となるものを選択することによって、調製することができる。 Commercially available products can be appropriately used as the starch ester and starch ether used in the present invention. The starch ester and starch ether used in the present invention are prepared by subjecting unprocessed starch or modified starch that has been processed other than esterification or etherification to esterification or etherification by a conventional method. can do. The viscosity characteristics of the starch ester and the starch ether may differ depending on the type of raw material starch and the type of processing. Therefore, for the starch ester and starch ether used in the present invention, RVA max and RVA fina are measured from candidate starch esters and starch ether according to the above-mentioned procedure, and [RVA final / RVA max ] is 50% or less. It can be prepared by selection.
本発明のミックスにおける該澱粉エステル及び澱粉エーテルの含有量は、該澱粉エステルと澱粉エーテルの合計量として、該ミックス全質量中、好ましくは１～３０質量％、より好ましくは５～２５質量％、さらに好ましくは１５～２０質量％である。該澱粉エステル及び澱粉エーテルの合計含有量が１質量％未満又は３０質量％を超えると、本発明のミックスを用いて製造したお好み焼き及びたこ焼きの食感と口溶けが充分に向上しないことがある。 The content of the starch ester and the starch ether in the mix of the present invention is preferably 1 to 30% by mass, more preferably 5 to 25% by mass, as the total amount of the starch ester and the starch ether in the total mass of the mix. More preferably, it is 15 to 20% by mass. If the total content of the starch ester and starch ether exceeds 1% by mass or 30% by mass, the texture and melting in the mouth of okonomiyaki and takoyaki produced using the mix of the present invention may not be sufficiently improved.
本発明のミックスは、地上系澱粉を含有していてもよい。地上系澱粉を用いると、お好み焼き及びたこ焼きの食感及び口溶けが向上するため好ましい。該地上系澱粉としては、米澱粉、小麦澱粉、コーンスターチ、ワキシーコーンスターチ、サゴ澱粉などが挙げられる。該地上系澱粉は、エステル化又はエーテル化以外の加工（例えば、架橋、酸化など）を施されていてもよいが、好ましくは未加工澱粉である。本発明のミックスにおける該地上系澱粉の含有量は、該ミックス全質量中、好ましくは１～２０質量％、より好ましくは３～１５質量％、さらに好ましくは５～１２質量％である。 The mix of the present invention may contain terrestrial starch. It is preferable to use terrestrial starch because it improves the texture and melting of okonomiyaki and takoyaki. Examples of the above-ground starch include rice starch, wheat starch, corn starch, waxy corn starch, sago starch and the like. The above-ground starch may be processed (for example, cross-linking, oxidation, etc.) other than esterification or etherification, but is preferably unmodified starch. The content of the above-ground starch in the mix of the present invention is preferably 1 to 20% by mass, more preferably 3 to 15% by mass, still more preferably 5 to 12% by mass, based on the total mass of the mix.
本発明のミックスは、熱処理小麦粉を含有していてもよい。該熱処理小麦粉を用いると、お好み焼き及びたこ焼きの食感及び口溶けが向上するため好ましい。該熱処理小麦粉は、湿熱処理小麦粉でも乾熱処理小麦粉でもよいが、好ましくは湿熱処理小麦粉である。該熱処理小麦粉の原料小麦粉の種類は、特に限定されず、例えば強力粉、中力粉、薄力粉、デュラム粉などが挙げられ、これらはいずれか１種又は２種以上組み合わせて用いることができる。小麦粉の熱処理には公知の方法を使用することができる。本発明で用いる熱処理小麦粉としては、例えば、特許第５０６９８８７号公報に記載の湿熱処理小麦粉を好適に利用することができる。本発明のミックスにおける該熱処理小麦粉の含有量は、該ミックス全質量中、好ましくは１～３０質量％、より好ましくは５～２５質量％、さらに好ましくは１０～２２質量％である。 The mix of the present invention may contain heat treated wheat flour. It is preferable to use the heat-treated wheat flour because the texture and melting in the mouth of okonomiyaki and takoyaki are improved. The heat-treated wheat flour may be either wet-heat-treated wheat flour or dry-heat-treated wheat flour, but is preferably wet-heat-treated wheat flour. The type of the raw material wheat flour of the heat-treated wheat flour is not particularly limited, and examples thereof include strong flour, medium-strength flour, weak flour, and durum flour, and any one or a combination of two or more thereof can be used. A known method can be used for heat treatment of wheat flour. As the heat-treated wheat flour used in the present invention, for example, the wet-heat-treated wheat flour described in Japanese Patent No. 5069887 can be preferably used. The content of the heat-treated wheat flour in the mix of the present invention is preferably 1 to 30% by mass, more preferably 5 to 25% by mass, and further preferably 10 to 22% by mass in the total mass of the mix.
本発明のミックスは、レシチンを含有していてもよい。レシチンを用いると、お好み焼き及びたこ焼きの食感及び口溶けが向上するため好ましい。本発明で用いるレシチンとしては、通常食用に用いられるもの、例えば大豆レシチン、卵黄レシチン等が挙げられ、これらはいずれか１種又は２種以上組み合わせて用いることができる。本発明のミックスにおけるレシチンの含有量は、該ミックス全質量中、好ましくは０．０１～０．７質量％、より好ましくは０．０５～０．５質量％、さらに好ましくは０．０７～０．３質量％、さらに好ましくは０．１～０．２質量％である。 The mix of the present invention may contain lecithin. The use of lecithin is preferable because it improves the texture and melting of okonomiyaki and takoyaki. Examples of the lecithin used in the present invention include those usually used for food, such as soybean lecithin and egg yolk lecithin, and these can be used alone or in combination of two or more. The content of lecithin in the mix of the present invention is preferably 0.01 to 0.7% by mass, more preferably 0.05 to 0.5% by mass, still more preferably 0.07 to 0% by mass of the total mass of the mix. .3% by mass, more preferably 0.1 to 0.2% by mass.
本発明のミックスは、油脂を含有していてもよい。油脂を用いると、お好み焼き及びたこ焼きの食感及び口溶けが向上するため好ましい。該油脂には、通常の食用油脂を使用すればよい。また該油脂は、粉末油脂であってもよく、あるいは、液体油脂を本発明のミックス中の他の粉体に付着させることで、該ミックスに油脂を含有させてもよい。本発明のミックスにおける油脂の含有量は、該ミックス全質量中、好ましくは０．１～５．０質量％、より好ましくは０．３～３．０質量％である。 The mix of the present invention may contain fats and oils. It is preferable to use fats and oils because the texture and melting in the mouth of okonomiyaki and takoyaki are improved. As the fat and oil, ordinary edible fat and oil may be used. Further, the fat or oil may be a powdered fat or oil, or the fat or oil may be contained in the mix by adhering the liquid fat or oil to another powder in the mix of the present invention. The content of fats and oils in the mix of the present invention is preferably 0.1 to 5.0% by mass, more preferably 0.3 to 3.0% by mass, based on the total mass of the mix.
本発明のミックスは、上述した熱処理小麦粉以外の穀粉を含有し得る。該穀粉としては、強力粉、中力粉、薄力粉、デュラム粉等の小麦粉（ただし熱処理小麦粉を除く）、米粉、ライ麦粉、コーンフラワー、大麦粉、そば粉、豆粉、はとむぎ粉、ひえ粉、あわ粉などが挙げられ、これらの１種を単独で又は２種以上を組み合わせて用いることができる。このうち、小麦粉が好ましく、薄力粉又は中力粉がより好ましい。本発明のミックスにおける該穀粉の含有量は、該ミックス全質量中、好ましくは５０質量％以上、より好ましくは６０質量％以上、さらに好ましくは７０質量％以上であり、一方、９９質量％以下であればよく、好ましくは９５質量％以下である。 The mix of the present invention may contain flour other than the heat-treated wheat flour described above. The flour includes flour such as strong flour, medium-strength flour, weak flour, and durum flour (excluding heat-treated flour), rice flour, rye flour, corn flour, barley flour, buckwheat flour, soybean flour, hatomugi flour, hie flour, and foam. Examples thereof include powder, and one of these can be used alone or in combination of two or more. Of these, wheat flour is preferable, and soft flour or medium-strength flour is more preferable. The content of the flour in the mix of the present invention is preferably 50% by mass or more, more preferably 60% by mass or more, still more preferably 70% by mass or more, and 99% by mass or less in the total mass of the mix. It may be sufficient, preferably 95% by mass or less.
さらに、本発明のミックスは、お好み焼き又はたこ焼き用の製造に用いられ得る他の材料を適宜含有することができる。当該他の材料としては、他の澱粉、糖類、ヤマイモ粉、蛋白質、卵粉（全卵粉、卵黄粉、卵白粉）、食塩、調味料、雑節類、粉末昆布、だしの素、膨張剤、増粘剤、香辛料、エキス・スープ類、乾燥野菜類、乾燥魚介類、などが挙げられる。該他の澱粉としては、上述した澱粉エステル、澱粉エーテル及び地上系澱粉以外の他の加工澱粉及び未加工澱粉が挙げられる。本発明のミックスにおける当該他の材料の合計含有量は、該ミックス全質量中、好ましくは４０質量％以下、より好ましくは２０質量％以下、さらに好ましくは１０質量％以下である。 In addition, the mix of the present invention may optionally contain other ingredients that may be used in the production for okonomiyaki or takoyaki. Other materials include other starches, sugars, yam flour, proteins, egg flour (whole egg flour, egg yolk flour, egg white flour), salt, seasonings, miscellaneous knots, powdered kelp, dashi no moto, swelling agent. , Thickeners, spices, extracts / soups, dried vegetables, dried seafood, etc. Examples of the other starches include modified starches and unmodified starches other than the above-mentioned starch esters, starch ethers and above-ground starches. The total content of the other materials in the mix of the present invention is preferably 40% by mass or less, more preferably 20% by mass or less, still more preferably 10% by mass or less, based on the total mass of the mix.
本発明のミックスは、前記の材料を混合することで調製され得る。本発明のミックスは、通常、常温常圧下で粉体であり得る。本発明のミックスは、たこ焼き又はお好み焼きの製造において、その原料粉として使用される。本発明のミックスから、常法に従ってお好み焼き又はたこ焼き用生地を調製し、該生地を焼成することにより、お好み焼き又はたこ焼きを製造することができる。 The mix of the present invention can be prepared by mixing the above materials. The mix of the present invention can usually be a powder under normal temperature and pressure. The mix of the present invention is used as a raw material powder in the production of takoyaki or okonomiyaki. From the mix of the present invention, a dough for okonomiyaki or takoyaki is prepared according to a conventional method, and the dough is baked to produce okonomiyaki or takoyaki.
本発明のミックスを含有するお好み焼き又はたこ焼き用生地は、本発明のミックスに加水し、必要に応じて魚介等の具材などを添加して、混合することにより調製することができる。該加水には、水、だし汁、しょうゆ、液卵等の液状成分を用いることができる。該生地に含有される該ミックスと該液状成分との比率（該ミックス：該液状成分）は、嗜好に合わせて適宜調整すればよいが、好ましくは１：１～１０、好ましくは１：１．２～７、より好ましくは１：２～５である。当該生地からお好み焼き又はたこ焼きを焼成する手順は、定法に従えばよく、特に限定されない。例えば、本発明のミックスから製造されるお好み焼き又はたこ焼きの形状やサイズ、含有される具材には特に限定はなく、かつその焼成の手段も、フライパンや鉄板による焼成、オーブン加熱、油ちょうなどが挙げられ、特に限定されない。 The okonomiyaki or takoyaki dough containing the mix of the present invention can be prepared by adding water to the mix of the present invention, adding ingredients such as fish and shellfish as necessary, and mixing them. Liquid components such as water, soup stock, soy sauce, and liquid eggs can be used for the water addition. The ratio of the mix to the liquid component (the mix: the liquid component) contained in the dough may be appropriately adjusted according to the taste, but is preferably 1: 1 to 10, preferably 1: 1. It is 2 to 7, more preferably 1: 2 to 5. The procedure for baking okonomiyaki or takoyaki from the dough may be in accordance with a conventional method and is not particularly limited. For example, the shape and size of okonomiyaki or takoyaki produced from the mix of the present invention and the ingredients contained therein are not particularly limited, and the means for baking the okonomiyaki or takoyaki may be baking with a frying pan or an iron plate, oven heating, oil shavings, or the like. It is mentioned and is not particularly limited.
本発明のミックスを用いて製造されたお好み焼き及びたこ焼きは、焼成後直ぐに食してもよく、焼成後しばらく置いてから食してもよく、又は、冷蔵もしくは冷凍保存後に電子レンジ等で解凍もしくは再加熱して食してもよい。 Okonomiyaki and takoyaki produced using the mix of the present invention may be eaten immediately after baking, may be left for a while after baking, or may be thawed or reheated in a microwave oven after refrigeration or freezing. You may eat it.
以下、実施例を挙げて、本発明をさらに詳細に説明するが、本発明はこれらの実施例にのみ限定されるものではない。 Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention is not limited to these examples.
材料
タピオカ澱粉
小麦澱粉
小麦粉：薄力小麦粉
コーンスターチ（地上系澱粉）
馬鈴薯澱粉（地下系澱粉）
熱処理小麦粉：特許第５０６９８８７記載の方法で湿熱処理した薄力小麦粉
レシチン：Ｊ－オイルミルズ（株）製、「レシチンＰＷ」
ショ糖脂肪酸エステル：三菱ケミカルフーズ製、「リョートーシュガーエステル」
膨張剤：（株）アイコク製、「アイコクベーキングパウダーＺ アップ」
Ingredients Tapioca starch Wheat starch Wheat flour: Weak wheat flour Cornstarch (terrestrial starch)
Potato starch (underground starch)
Heat-treated wheat flour: Weak wheat flour heat-treated by the method described in Japanese Patent No. 5069887 Lecithin: "Lecithin PW" manufactured by J-Oil Mills Co., Ltd.
Sucrose fatty acid ester: "Ryoto Sugar Ester" manufactured by Mitsubishi Chemical Foods
Leavening agent: "Aikoku Baking Powder Z Up" made by Aikoku Co., Ltd.
アセチル化澱粉（澱粉エステル）の製造
タピオカ澱粉５００ｇに７００ｇの水を加え、よく攪拌して澱粉懸濁液を調製し、これを３％濃度の水酸化ナトリウム溶液を添加してｐＨ９に調整した。該澱粉懸濁液に対し、該液を３０℃に維持した状態で攪拌しながら、無水酢酸を３０分間かけて滴下し、さらに２時間反応させて、アセチル化澱粉を生成させた。無水酢酸の最終的な添加量は、該懸濁液中の澱粉の質量に対して３．０質量％、４．５質量％、６．５質量％、８．０質量％、又は９．５質量％とした。該懸濁液に塩酸を加えてｐＨ５にすることで反応を終了させた。得られた反応液を水で中和及び洗浄した後、脱水、乾燥してアセチル化タピオカ澱粉（加工澱粉１～５）を得た。
Production of Acetylated Starch (Starch Ester) 700 g of water was added to 500 g of tapioca starch and stirred well to prepare a starch suspension, which was adjusted to pH 9 by adding a 3% concentration sodium hydroxide solution. Acetylated anhydride was added dropwise to the starch suspension over 30 minutes while stirring the solution while maintaining the temperature at 30 ° C., and the mixture was further reacted for 2 hours to produce acetylated starch. The final amount of acetic anhydride added is 3.0% by mass, 4.5% by mass, 6.5% by mass, 8.0% by mass, or 9.5% by mass with respect to the mass of starch in the suspension. It was set to mass%. The reaction was terminated by adding hydrochloric acid to the suspension to adjust the pH to 5. The obtained reaction solution was neutralized and washed with water, then dehydrated and dried to obtain acetylated tapioca starch (modified starch 1 to 5).
ヒドロキシプロピル澱粉（澱粉エーテル）の製造
小麦澱粉５００ｇに７００ｇの水を加え、よく攪拌して澱粉懸濁液を調製し、これを５％濃度の水酸化ナトリウム溶液を添加してｐＨ１１に調整した。該澱粉懸濁液に対し、該液を３０℃に維持した状態で攪拌しながら、プロピレンオキシドを３０分間かけて滴下し、さらに２４時間反応させて、ヒドロキシプロピル澱粉を生成させた。プロピレンオキシドの最終的な添加量は、該懸濁液中の澱粉の質量に対して５．０質量％又は１０．０質量％とした。該懸濁液に塩酸を加えてｐＨ５にすることで反応を終了させた。得られた反応液を水で中和及び洗浄した後、脱水、乾燥してヒドロキシプロピル小麦澱粉（加工澱粉６～７）を得た。
Production of Hydroxypropyl Starch (Starch Ether) 700 g of water was added to 500 g of wheat starch and stirred well to prepare a starch suspension, which was adjusted to pH 11 by adding a 5% concentration sodium hydroxide solution. Propylene oxide was added dropwise to the starch suspension over 30 minutes while stirring the solution at 30 ° C., and the mixture was further reacted for 24 hours to produce hydroxypropyl starch. The final amount of propylene oxide added was 5.0% by mass or 10.0% by mass with respect to the mass of starch in the suspension. The reaction was terminated by adding hydrochloric acid to the suspension to adjust the pH to 5. The obtained reaction solution was neutralized and washed with water, then dehydrated and dried to obtain hydroxypropyl wheat starch (modified starch 6 to 7).
澱粉の粘度測定
得られた加工澱粉１～７について、ラピッド・ビスコ・アナライザー（ニューポート サイエンティフィク社）を用いて、上記した方法でＲＶＡピーク粘度（ＲＶＡmax）及びＲＶＡ最終粘度（ＲＶＡfinal）を測定した。結果を表１に示す。なお表１には、参考のため、加工澱粉１～７の原料として用いたタピオカ澱粉及び小麦澱粉の数値を併せて示す。
Measurement of starch viscosity For the obtained modified starches 1 to 7, RVA peak viscosity (RVA max ) and RVA final viscosity (RVA final ) were obtained by the above method using a Rapid Visco Analyzer (Newport Scientific Co., Ltd.). Was measured. The results are shown in Table 1. For reference, Table 1 also shows the values of tapioca starch and wheat starch used as raw materials for modified starches 1 to 7.
（試験１）
下記の表２～３に示す材料を混合し、お好み焼き用ミックスを製造した。得られたミックス１００ｇと水１２０ｇを混合し、次いでキャベツ３００ｇ、卵２個、揚げ玉３０ｇを加え、攪拌混合してお好み焼き用生地を調製した。得られた生地を２００℃に熱した鉄板上に２個に分けて円形に落とし、８分間焼成した後、反転しさらに８分間焼成してお好み焼きを製造した。得られたお好み焼きの食感と生地の口溶け感を、訓練されたパネラー１０名により、下記評価基準にて評価した。パネラー１０名の評価の平均点を求めた。結果を表２～３に示す。
（評価基準）
食感
５ ふんわりとした軽い食感が充分にあり、非常に良好
４ ふんわりとした軽い食感があり、良好
３ ふんわり感があるが、ややねちゃつくか、やや硬い感触がある
２ ねちゃつくか、硬い食感があり、不良
１ ねちゃつきが強すぎるか、水気が無く硬い食感が強すぎ、非常に不良
口溶け
５ 生地が口中で溶けるように分散し、非常に容易に飲み込むことができ、非常に良好
４ 生地が口中で溶けるように分散し、容易に飲み込むことができ、良好
３ 生地が口中に残る感じがややあり、飲み込みはやや容易
２ 生地が口中に残る感じがあり、飲み込みに時間がかかり、不良
１ 生地が口中にいつまでも残る感じがあり、飲み込みに非常に時間がかかり、非常に不良
(Test 1)
The materials shown in Tables 2 to 3 below were mixed to produce an okonomiyaki mix. 100 g of the obtained mix and 120 g of water were mixed, then 300 g of cabbage, 2 eggs and 30 g of fried balls were added, and the mixture was stirred and mixed to prepare a dough for okonomiyaki. The obtained dough was divided into two pieces on an iron plate heated to 200 ° C., dropped into a circle, baked for 8 minutes, then inverted and baked for another 8 minutes to produce okonomiyaki. The texture of the obtained okonomiyaki and the melting feeling of the dough in the mouth were evaluated by 10 trained panelists according to the following evaluation criteria. The average score of the evaluation of 10 panelists was calculated. The results are shown in Tables 2 and 3.
(Evaluation criteria)
Texture 5 Soft and light texture is sufficient and very good 4 Soft and light texture and good 3 Fluffy but slightly sticky or slightly hard feel 2 Sticky Or, it has a hard texture and is poor. 1 It is too sticky, or it is not moist and has a hard texture, and it is very poor. Very good 4 The dough is dispersed so that it melts in the mouth and can be easily swallowed. 3 The dough has a slight texture that remains in the mouth and is a little easy to swallow. It takes a long time and is defective. 1 There is a feeling that the dough remains in the mouth forever, it takes a very long time to swallow, and it is very defective.
（試験２）
表４に示す組成のミックスを用いて、試験１と同様の手順でお好み焼きを製造し、評価した。結果を表４に示す。地下系澱粉である馬鈴薯澱粉に比べて、地上系澱粉であるコーンスターチの適当量の添加により、お好み焼きの食感及び口溶けが向上した。
(Test 2)
Okonomiyaki was produced and evaluated in the same procedure as in Test 1 using the mix having the composition shown in Table 4. The results are shown in Table 4. Compared with potato starch, which is an underground starch, the addition of an appropriate amount of cornstarch, which is an above-ground starch, improved the texture and melting of okonomiyaki.
（試験３）
表５に示す組成のミックスを用いて、試験１と同様の手順でお好み焼きを製造し、評価した。結果を表５に示す。適当量の熱処理小麦粉の添加により、お好み焼きの食感及び口溶けが向上した。
(Test 3)
Okonomiyaki was produced and evaluated in the same procedure as in Test 1 using the mix having the composition shown in Table 5. The results are shown in Table 5. The addition of an appropriate amount of heat-treated wheat flour improved the texture and melting of okonomiyaki.
（試験４）
表６に示す組成のミックスを用いて、試験１と同様の手順でお好み焼きを製造し、評価した。結果を表６に示す。レシチンの添加により、お好み焼きの食感及び口溶けが向上した。ショ糖脂肪酸エステルでは食感及び口溶けの向上は認められなかった。
(Test 4)
Okonomiyaki was produced and evaluated in the same procedure as in Test 1 using the mix having the composition shown in Table 6. The results are shown in Table 6. The addition of lecithin improved the texture and melting of okonomiyaki. No improvement in texture and melting in the mouth was observed with the sucrose fatty acid ester.
（試験５）
表７に示す材料を混合し、たこ焼き用ミックスを製造した。得られたミックス１００ｇに水４００ｇを加え、攪拌混合してたこ焼き用生地を調製した。得られた生地を１９０℃に熱したたこ焼き器（穴直径４ｃｍ）に流し入れ、さらにたこのぶつ切り、天かす、ネギ及び紅生姜を加えて加熱し、生地を反転させながら全体に熱が通るまで焼成して、たこ焼きを製造した。得られたたこ焼きの食感と生地の口溶け感を、訓練されたパネラー１０名により、下記評価基準にて評価した。パネラー１０名の評価の平均点を求めた。結果を表７に示す。
（評価基準）
食感
５ とろりとした食感が充分にあり、非常に良好
４ とろりとした食感があり、良好
３ とろりとした感じがあるが、ややねちゃつくか、やや硬い食感がある
２ ねちゃつくか、硬い食感があり、不良
１ ねちゃつきが強すぎるか、硬すぎ、非常に不良
口溶け
５ 生地が口中で溶けるように分散し、非常に容易に飲み込むことができ、非常に良好
４ 生地が口中で溶けるように分散し、容易に飲み込むことができ、良好
３ 生地が口中に残る感じがややあり、飲み込みはやや容易
２ 生地が口中に残る感じがあり、飲み込みに時間がかかり、不良
１ 生地が口中にいつまでも残る感じがあり、飲み込みに非常に時間がかかり、非常に不良
(Test 5)
The materials shown in Table 7 were mixed to produce a takoyaki mix. 400 g of water was added to 100 g of the obtained mix, and the mixture was stirred and mixed to prepare a dough for takoyaki. Pour the obtained dough into a takoyaki machine (hole diameter 4 cm) heated to 190 ° C, add chopped octopus, tenkasu, green onions and pickled ginger and heat. I made takoyaki. The texture of the obtained takoyaki and the melting feeling of the dough in the mouth were evaluated by 10 trained panelists according to the following evaluation criteria. The average score of the evaluation of 10 panelists was calculated. The results are shown in Table 7.
(Evaluation criteria)
Texture 5 Sufficiently thick and very good 4 Has a thick texture and is good 3 It has a thick texture, but it has a slightly sticky or slightly hard texture 2 Necha Sticky or hard texture, bad 1 Sticky is too strong or too hard, very bad Melting in the mouth 5 The dough is dispersed so that it melts in the mouth and can be swallowed very easily, very good 4 The dough is dispersed so that it melts in the mouth and can be easily swallowed. 3 There is a feeling that the dough remains in the mouth, and it is a little easy to swallow. 1 There is a feeling that the dough remains in the mouth forever, it takes a very long time to swallow, and it is very bad.
Claims (10)
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