JP2024000719A - Method of producing batter dough heated food product - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method of producing a batter dough heated food product, the method being capable of obtaining the batter dough heated food product that is fluffy and soft, and has good melt-in-the-mouth feeling.

SOLUTION: The above problem is solved by preparing air-containing dough that has a specific gravity satisfying specific conditions by using a part of raw materials of batter dough, and then, mixing the air-containing dough and remaining raw materials other than egg liquid to make pretreated-dough that has the specific gravity satisfying the specific conditions, and further mixing the pretreated-dough with the egg liquid to make batter dough.

SELECTED DRAWING: None

COPYRIGHT: (C)2024,JPO&INPIT

Description

The present invention relates to a method for producing a heated batter dough food.

Pancakes are a popular type of sweets that can be easily baked in a frying pan by mixing flour, milk, sugar, eggs, leavening agents, etc. Pancake mixes made by pre-mixing ingredients other than milk and eggs are commercially available, allowing you to easily make delicious pancakes at home. Conventionally, when using a pancake mix, the common method is to add milk, eggs, etc. to the pancake mix and bake it. In order to bake even fluffier pancakes, additional steps and ingredients were required, such as preparing meringue.

Various studies have been conducted to obtain pancakes that are soft and melt in the mouth.
Patent Document 1 discloses a mix for bakery products (claim 1) characterized by containing plant sterols and lecithin as emulsifiers, and states that a bakery food having a soft and light texture was obtained. has been done.

Patent Document 2 discloses that 1 to 30 parts by mass of a complex composed of at least a gelling agent, milk protein, and water is kneaded into a dough material mainly composed of grain flour based on 100 parts by mass of the flour. Discloses a pancake dough (claim 1) characterized by the following: It is stated that soft and crispy pancakes can be obtained by baking or steaming the pancake dough. .

Patent Document 3 discloses wheat flour that has been subjected to moist heat treatment, has a degree of gelatinization of 12.5% or more and 30% or less, and has a viscosity of 1 Pa·s or more and 10 Pa·s when water is added to 300% by mass of the flour. Moist heat-treated flour for bakery products (claim 1) is disclosed, which is characterized in that the flour is moist and heat-treated for bakery products, characterized in that it has a moisture content of less than What was obtained is described.

Although both techniques are excellent, further improvements were required.

Japanese Patent Application Publication No. 2002-84962 Japanese Patent Application Publication No. 2005-304373 JP2008-92941A

An object of the present invention is to provide a method for producing a heated batter dough food that is fluffy and soft and melts well in the mouth.

The present inventor prepared an aerated dough having a specific gravity that satisfies specific conditions using a part of the raw materials for the batter dough, and then mixed the aerated dough with the remaining raw materials other than the egg liquid to meet the specific conditions. The present invention was completed based on the discovery that it is possible to obtain a heated batter dough food that is soft and melts well in the mouth by preparing a pre-dough having a specific gravity satisfying the above and further mixing it with egg liquid to form a batter.

That is, the present invention includes the following aspects.
[1] A method for producing a heated batter dough food that includes the following steps (1) to (4) and satisfies the following conditions (i) to (iii) in step (1) and condition (iv) in step (2).
Step (1): A step of obtaining an air-containing dough by mixing a powder raw material containing a non-gelatinized starchy raw material and a thickener, and a liquid raw material selected from the group consisting of water, milk, and a mixture thereof. Conditions (i): The amount of non-gelatinized starchy raw material is 2 to 45 parts by mass per 100 parts by mass of liquid raw material Condition (ii): The specific gravity (X) of the aerated dough 1 minute after the end of mixing is 0.90 g /ml or less Condition (iii): Specific gravity (Y) of the aerated dough 5 minutes after completion of mixing is 0.90 g/ml or less Step (2): Mix the aerated dough and the remaining flour raw material. Step of obtaining pre-dough Condition (iv): Specific gravity (Z) of pre-dough 1 minute after completion of mixing is 1.00 g/ml or less Step (3): Mix the pre-dough and egg liquid to obtain batter dough Process step (4): heating the batter dough [2] The thickener includes one or more selected from the group consisting of guar gum, xanthan gum, alginate ester, sodium alginate, tamarind seed gum, and welan gum. The method for producing a heated batter dough food according to [1].
[3] The heated batter dough food according to [2] above, wherein the thickener further contains 1.5 parts by mass or less of a pregelatinized starchy raw material based on 100 parts by mass of the liquid raw material used in step (1). manufacturing method.
[4] The heated batter dough food according to any one of [1] to [3] above, wherein the remaining flour raw material in step (2) contains the non-gelatinized starchy raw material in step (1). manufacturing method.
[5] A kit for use in the method for producing a heated batter dough food according to [1] to [4] above,
An aerated dough composition comprising a non-gelatinized starchy raw material and a thickener;
A pre-dough composition containing remaining flour raw materials;
Including the kit.

According to the present invention, it is possible to obtain a heated batter dough food that is fluffy and soft and melts well in the mouth.

The present invention includes the following steps (1) to (4), and a method for producing a heated batter dough food that satisfies the following conditions (i) to (iii) in step (1) and condition (iv) in step (2). Regarding.
Step (1): A step of obtaining an air-containing dough by mixing a powder raw material containing a non-gelatinized starchy raw material and a thickener, and a liquid raw material selected from the group consisting of water, milk, and a mixture thereof. Conditions (i): The amount of non-gelatinized starchy raw material is 2 to 45 parts by mass per 100 parts by mass of liquid raw material Condition (ii): The specific gravity (X) of the aerated dough 1 minute after the end of mixing is 0.90 g /ml or less Condition (iii): Specific gravity (Y) of the aerated dough 5 minutes after completion of mixing is 0.90 g/ml or less Step (2): Mix the aerated dough and the remaining flour raw material. Step of obtaining pre-dough Condition (iv): Specific gravity (Z) of pre-dough 1 minute after completion of mixing is 1.00 g/ml or less Step (3): Mix the pre-dough and egg liquid to obtain batter dough Process step (4): Heating the batter dough

(1) A step of mixing a powder raw material containing a non-gelatinized starchy raw material and a thickener with a liquid raw material selected from the group consisting of water, milk, and a mixture thereof to obtain an aerated dough (1- 1) Non-gelatinized starchy raw materials Non-gelatinized starchy raw materials are starchy raw materials that have not been subjected to gelatinization (gelatinization), and starchy raw materials are grain flours and grains refined from grain flours. This refers to raw starches.
"Grain flour" refers to flour derived from grains such as common wheat, durum wheat, rice, rye, barley, corn, buckwheat, soybean, millet, millet, and amaranth; Refers to tuber flour or tuber root flour, which are agricultural crops that are a similar staple food.
"Raw starch" refers to starch separated and purified from grains, tubers, tuberous roots, trunks, etc., and their waxy or high-amylose varieties (wheat starch, rice starch, corn starch, tapioca starch, potato starch, sweet potato starch, mung bean starch) starch, sago starch, etc., and their waxy starches and high amylose starches). Raw starches do not include processed (modified) starches that have been subjected to etherification, esterification, acetylation, crosslinking, oxidation treatment, heat treatment, enzyme treatment, or a combination thereof.
These non-gelatinized starchy raw materials can be used alone or in combination of two or more.
In the present invention, the non-gelatinized starchy raw material is mainly wheat flour, but grain flours other than wheat flour and/or raw starches can be used in consideration of desired taste and texture or workability in production. In such a case, the content of wheat flour in the non-gelatinized starchy raw material is preferably 80% by mass or more, more preferably 90% by mass or more, and even more preferably 95% by mass or more. More preferably, the non-gelatinized starchy raw material is entirely wheat flour, and the wheat flour may be weak flour, medium flour, or strong flour, but weak flour or medium flour is preferable.

(1-2) Thickener The thickener used in the present invention is not particularly limited, and any thickener can be used as long as it can reduce the specific gravity of the air-containing dough and maintain the reduced specific gravity. Examples of such thickeners include guar gum, xanthan gum, alginate esters, sodium alginate, tamarind seed gum, welan gum, and the like, with guar gum, xanthan gum, and alginate esters being preferred.

In addition to the above, the thickener may further contain a pregelatinized starchy raw material. By using a pregelatinized starchy raw material, the specific gravity of the aerated dough immediately after mixing is reduced, and the increase in specific gravity over time due to the decrease in foaming is suppressed, and the texture of the heated batter dough food is improved. can be taken as a thing.
Pregelatinized starchy raw materials are starchy raw materials that have undergone pregelatinization (gelatinization) treatment, and are gelatinized grain flours obtained by heating grain flour, raw starch, or processed starch with water. (gelatinized flours) and starches (gelatinized starches). The pregelatinized starchy raw materials can be used alone or in combination of two or more. In the present invention, a powdered product made by drying and pulverizing gelatinized flour and/or starch is easy to use, and is therefore used in the present invention. The degree of gelatinization is preferably 80% or more, more preferably 85%, even more preferably 95% or more. The pregelatinized starchy raw material used in the invention may be one produced by the above-mentioned known method, or a commercially available product may be used, such as Amicol KF (manufactured by Nippon Star Chemical Co., Ltd.), Amicol Examples include HF (manufactured by Nippon Deka Chemical Co., Ltd.), Amicol C (manufactured by Nippon Deka Chemical Co., Ltd.), and the like.

(1-3) Flour raw material The flour raw material used in the step (1) of obtaining the aerated dough includes a non-gelatinized starchy raw material and a thickener. The flour raw materials used in step (1) include modified starches such as etherified starch and acetylated starch, swelling agents, and seasonings (e.g., sugar, salt, monosodium glutamate, bonito powder), depending on the type of batter heated food. Powdered seasonings such as dietary fiber, preservatives, fragrances, pigments, spices, vitamins, and fortifying agents such as calcium may be further included.

(1-4) Liquid raw material The liquid raw material used in step (1) for obtaining the aerated dough is selected from the group consisting of water, milk, and mixtures thereof. Examples of water include tap water, distilled water, ion exchange water, mineral water, and the like. Milk includes livestock milk such as cow's milk, goat's milk, and sheep's milk, and may be raw milk or sterilized milk (pasteurized milk, high-temperature sterilized milk, ultra-high-temperature sterilized milk), without any ingredient adjustment. It may be milk, component-adjusted milk, or processed milk. More specifically, raw milk, sterilized milk, special milk, raw goat's milk, sterilized goat's milk, raw sheep's milk, ingredient-adjusted milk, low-fat milk, non-fat milk, processed milk, etc. can be mentioned.
The amount of the liquid raw material used in the step (1) of obtaining the aerated dough is not particularly limited, and may be the entire amount or a part of the liquid raw material used for producing the heated batter dough food. From the viewpoint of obtaining a heated batter dough food that is fluffy, soft, and melts well in the mouth, the proportion of the liquid raw material used in step (1) is 60% by mass or more, preferably 70% by mass, of the liquid raw material used for producing the heated batter dough food. The amount is more preferably 80% by mass or more, still more preferably 90% by mass or more, and most preferably the total amount.

(1-5) Step of obtaining aerated dough The method for producing a heated batter dough food of the present invention is to obtain an aerated dough by mixing a powder raw material containing a non-gelatinized starchy raw material and a thickener with a liquid raw material. Includes step (1). "Air-containing dough" is a dough obtained by mixing raw materials so that gas is included in the dough. There are no particular restrictions on the method of aeration, and various methods can be used, such as a method of mixing and stirring while entraining gas, or a method of stirring while forcibly blowing air with a pump or the like. The mixture may be mixed manually using a whipper or the like, or a mixer may be used. As the mixer, a hand mixer, a Mondo mixer, an over mixer, etc. can be used. For example, when using a hand mixer, the rotation speed may be 300 rpm/min or more, 400 or more, or 500 rpm/min, and may be 800 rpm/min or less, 700 rpm/min or less, or 600 rpm/min or less. The mixing time may be 1 second or more, 5 seconds or more, 10 seconds or more, or 30 seconds or more, and may be 10 minutes or less, 5 minutes or less, 3 minutes or less, or 2 minutes or less.

(1-6) Conditions (i) to (iii)
Condition (i)
In the present invention, the amount of non-gelatinized starchy raw material used in step (1) is 2 to 45 parts by mass, preferably 2.5 to 35 parts by mass, based on 100 parts by mass of liquid raw material used in step (1). parts, more preferably 3 to 33 parts by weight, still more preferably 5 to 30 parts by weight, even more preferably 10 to 25 parts by weight. When preparing aerated dough, if the amount of non-gelatinized starchy raw material is too small relative to the liquid raw material, the dough will not foam even when the raw materials are mixed and stirred, which is undesirable. If the amount is too large, the dough becomes hard and cannot contain gas, which is not preferable.

Condition (ii)
In the aerated dough obtained by the above step, the specific gravity (X) of the aerated dough after 1 minute of mixing is 0.90 g/ml or less, preferably 0.85 g/ml or less, more preferably 0. It is not more than .80 g/ml, more preferably not more than 0.75 g/ml.

Condition (iii)
In the aerated dough obtained by the above step, the specific gravity (Y) of the aerated dough after 5 minutes of mixing is 0.90 g/ml or less, preferably 0.85 g/ml or less, more preferably 0. It is not more than .80 g/ml, more preferably not more than 0.75 g/ml.

If conditions (i) to (iii) are satisfied, it is possible to obtain a heated batter dough food that is fluffy, soft, and melts well in the mouth.

In order to make it difficult for the specific gravity of the air-containing dough to change over time, the action of a thickener is essential. By the way, as mentioned above, thickeners are classified into polysaccharide-based, protein-based, etc., and the viscosity and foamability of the resulting aerated dough generally differ depending on the properties of each thickener. For example, in order to obtain an air-containing dough that satisfies the specific gravity of conditions (ii) and (iii), guar gum is 0.1 to 3.0 parts by mass based on 100 parts by mass of the liquid raw material, and xanthan gum is 0.1 to 3.0 parts by mass based on 100 parts by mass of the liquid raw material. 0.01 to 1.1 parts by mass, and in the case of alginate esters, 0.01 to 1.1 parts by mass may be used. When using other thickeners, the amount used may be adjusted so that the specific gravity of the air-containing dough satisfies conditions (ii) and (iii), similarly to the thickeners described above. When a pregelatinized starchy raw material is additionally used, the amount of the pregelatinized starchy raw material is preferably 1.5 parts by mass or less, more preferably 1 mass part based on 100 parts by mass of the liquid raw material used in step (1). parts by weight or less, more preferably 0.8 parts by weight or less, preferably 0.005 parts by weight or more, more preferably 0.01 parts by weight or more, and even more preferably 0.015 parts by weight. That's all. Within the above range, the texture of the heated batter dough food can be further improved.

(2) Step of mixing the aerated dough and the remaining flour raw materials to obtain the pre-dough (2-1) Step of obtaining the pre-dough The method includes a step (2) of mixing the aerated dough and the remaining flour raw materials to obtain a pre-dough. The term "residual flour raw materials" refers to the remaining flour raw materials for the batter dough that were not used in the step (1) of manufacturing the aerated dough.
The remaining flour raw material may include a non-gelatinized starchy raw material (which may be the same as or different from that used in step (1)). That is, a part of the total amount of non-gelatinized starchy raw material for producing the batter dough may be used in step (1), and the remainder may be used in step (2). The mass ratio of the non-gelatinized starchy raw material in step (1) and step (2) is, for example, 2:63 to 45:20, preferably 2.5:62.5 to 35:30, The ratio is more preferably 3:62 to 33:32, and even more preferably 5:60 to 30:35.
The remaining flour raw materials include modified starches such as etherified starch and acetylated starch, leavening agents, and seasonings (e.g., powdered seasonings such as sugar, salt, monosodium glutamate, bonito powder, etc.) depending on the type of batter heated food. Examples include dietary fiber, preservatives, fragrances, pigments, spices, vitamins, calcium and other fortifying agents. These remaining powder raw materials may be used alone or in combination of two or more. The remaining powder raw material may contain a thickener (which may be the same as or different from that used in step (1)).

There are no particular restrictions on the mixing method, and various methods can be used, such as mixing and stirring while entraining gas, or stirring while forcibly blowing air with a pump, etc., as in step (1). be able to. The mixture may be mixed manually using a whipper or the like, or a mixer may be used. As the mixer, a hand mixer, a Mondo mixer, an over mixer, etc. can be used.

(2-2) Condition (iv)
In the pre-dough obtained in step (2), the specific gravity (Z) of the pre-dough after 1 minute of mixing is 1.10 g/ml or less, preferably 1.00 g/ml or less, more preferably 0 It is not more than .95 g/ml, more preferably not more than 0.90 g/ml. Within this range, it is possible to obtain a heated batter dough food that is fluffy, soft, and melts well in the mouth.

(3) Step of mixing the pre-dough and egg liquid to obtain batter dough The method for producing the heated batter dough food of the present invention is to obtain batter dough by mixing the pre-dough obtained in step (2) with egg liquid. Includes step (3). As the egg liquid, any of whole eggs, egg whites, and egg yolks may be used.
The amount of egg fluid is preferably 50 parts by mass or less, more preferably 40 parts by mass or less, even more preferably 30 parts by mass or less, and preferably 10 parts by mass, based on 100 parts by mass of the liquid raw material. parts or more, more preferably 15 parts by mass or more, still more preferably 20 parts by mass or more. Within the above range, it is possible to obtain a heated batter dough food that is fluffy, soft, and melts well in the mouth.
Batter dough Depending on the heated food to be manufactured, oil as necessary: Seasoning liquids such as soy sauce and brewed vinegar; Squeezed juice from agricultural products such as orange juice; Broth from agricultural products such as soy milk; Broth from seafood such as bonito stock and kelp stock. When using a liquid material other than the liquid raw material used in step (1), it is preferable to add it in step (3) so as not to affect the specific gravity of the aerated dough or the previous dough.

(4) Step of heating the batter dough The method for producing a heated batter dough food according to the present invention includes a step of heating the batter dough.
Batter can be heated using general heating methods such as wet heating such as boiling, simmering, steaming, and cooking, dry heating such as baking, frying, and sauteing, induction heating using an electromagnetic cooker, and dielectric heating using a microwave oven. You can choose from among the methods used.

Examples of batter dough include pancake dough, okonomiyaki dough, takoyaki dough, Japanese-style snack dough, cake dough, waffle dough, hot dog dough, donut dough, etc. By heating with a heating method suitable for each product, , Japanese-style snacks such as pancakes, okonomiyaki, takoyaki, oban-yaki and taiyaki, cakes, waffles, hot dogs, donuts, etc.

If the batter-dough heated food contains ingredients other than the batter, such as large-sized grills, taiyaki, okonomiyaki, takoyaki, etc., various ingredients can be applied in the step (4) of heating the batter. . For example, in the case of daiyaki or taiyaki, such ingredients include red bean paste, custard cream, chocolate cream, and the like.

(5) Kit for manufacturing heated batter dough food The present invention also relates to a kit for use in the above manufacturing method.
The kit of the present invention includes flour raw materials among the raw materials for batter dough. Preferably, the kit comprises an aerated dough composition comprising a non-gelatinized starchy raw material and a thickener for use in step (1), and the remaining flour raw material for use in step (2). A pre-dough composition comprising:

Examples will be shown below to specifically explain the present invention, but the present invention is not limited to the following examples.

<Production example 1 Pancake production (conventional method)>
(a) A powder mixture of 100 parts by mass of milk, 65 parts by mass of wheat flour (Dia, manufactured by Nippun Co., Ltd.), 0.06 parts by mass of a thickener, 15 parts by mass of sugar, and 1.5 parts by mass of a swelling agent. was placed in a bowl and mixed using a hand mixer at a rotation speed of 560 rpm/min for 1 minute while aerating (while whisking) to obtain a pre-dough.
(b) 20 parts by mass of whole eggs were added to the pre-dough obtained in (a) and thoroughly mixed using a rubber spatula to obtain a batter dough.
(c) The batter dough was baked on an iron plate preheated to 180°C.

<Production Example 2 Production of pancakes (present invention)>
(a) A powder mixture of 100 parts by mass of milk, 13 parts by mass of wheat flour, and 0.06 parts by mass of thickener (xanthan gum) was put into a bowl, and the mixture was mixed at a rotation speed of 560 rpm/min using a hand mixer. The mixture was mixed while aerating (while whisking) for 1 minute to obtain an aerated dough.
(b) Add a powder mixture of 52 parts by mass of flour, 15 parts by mass of sugar, and 1.5 parts by mass of leavening agent to the aerated dough of (a), and use a whisk to turn it clockwise 10 times. A pre-dough was obtained by mixing 10 times to the left.
(c) 20 parts by mass of whole eggs were added to the pre-dough obtained in (b) and thoroughly mixed using a rubber spatula to obtain a pancake batter.
(d) The batter dough was baked on an iron plate preheated to 180°C.

＊小麦粉は、非α化薄力粉（ダイヤ、株式会社ニップン製）である。 Recipe list Pancake

*The wheat flour is non-gelatinized soft flour (Dia, manufactured by Nipun Co., Ltd.).

<Evaluation Example 1 Sensory evaluation of pancakes>
The produced pancakes were subjected to sensory evaluation by 10 experienced panelists according to the evaluation table below.
Evaluation list

<Evaluation Example 2 Measurement of Specific Gravity>
Specific Gravity
Specific gravity Y: The aerated dough obtained in step (a) of Production Example 2 was allowed to stand for 4 minutes, and a portion of it was placed in a 100 ml measuring cylinder in the same manner as above, and the volume and mass were measured 5 minutes after the end of mixing. Then, the specific gravity was determined.
Specific gravity Z: A portion of the preliminary dough obtained in step (b) of Production Example 2 was placed in a 100 ml graduated cylinder, and the volume and mass were measured 1 minute after the completion of mixing to determine the specific gravity.
Specific gravity A: Put a part of the pre-dough obtained in step (a) of Production Example 1 into a 100 ml graduated cylinder, measure the volume and mass 1 minute after the end of mixing, and determine the specific gravity of the conventional pre-dough for pancakes. I asked for

<Test Example 1 Examination of the amount of thickener>
Pancakes were manufactured according to Production Example 2, except that the amount of thickener was changed to the amount listed in Table 1, and evaluated according to Evaluation Example 1, and the average score and standard deviation (SD) of the evaluation scores were calculated. In addition, the specific gravity of the fabric was measured according to Evaluation Example 2. In addition, the pancake manufactured according to Production Example 1 (conventional method) was referred to as Reference Example 1, and its softness and melting in the mouth were given 3 points.
As a result, Example 1 had a softer texture and melted better in the mouth compared to Reference Example 1. In Example 3, the aerated dough foamed well, and the pancakes had a soft texture and melted well in the mouth. In Comparative Example 1, the aerated dough foamed, but the foam quickly disappeared, and the texture of the pancake was not much different from that in Reference Example 1. In Comparative Example 2, the specific gravity of each of X to Z was higher than in Examples 1 to 5, probably because the amount of xanthan gum was too large, and the pancake had a slightly unsatisfactory melt-in-the-mouth texture.

＊キサンタンガムは、ＡＤＭ社のノヴァザン200メッシュである。 Table 1

*Xanthan gum is ADM's Novazan 200 mesh.

<Test Example 2 Examination of the type of thickener>
Pancakes were produced according to Production Example 2 except that the amount of thickener was 0.3 parts by mass and the thickeners listed in Table 2 were used, and the texture was evaluated according to Evaluation Example 1. In addition, the specific gravity of the fabric was measured according to Evaluation Example 2.
As a result, pancakes that were soft and melted well in the mouth were obtained no matter which thickener was used, and the smaller the specific gravity X to Z, the better the pancakes were. Thickeners have different properties depending on their type, but the effects of the present invention can be obtained by adjusting the amount used depending on the type of thickener and keeping air bubbles in the dough to reduce the specific gravity of the dough. It was thought that it would be possible.

＊キサンタンガムは、ＡＤＭ社のノヴァザン200メッシュである。
＊グアーガムは、タカラゲン社のグアーガムである。
＊アルギン酸エステルは、太陽化学社のネオソフトAL-31である。 Table 2

*Xanthan gum is ADM's Novazan 200 mesh.
*Guar gum is produced by Takaragen.
*Alginate ester is Neosoft AL-31 from Taiyo Kagakusha.

<Test Example 3 Examination of pregelatinized starchy raw materials>
Pancakes were produced according to Production Example 2, except that pregelatinized starch was further used as a thickener in the amount shown in Table 3 in addition to xanthan gum to obtain an aerated dough, and the pancakes were evaluated according to Evaluation Example 1. In addition, the specific gravity of the fabric was measured according to Evaluation Example 2.
As a result, in all of Examples 8 to 12, the use of pregelatinized starch improved the softness and melt-in-the-mouth quality of the pancakes. In Comparative Example 3 in which 2.5 parts by mass of pregelatinized starch was used, the specific gravity of the aerated dough and front dough was higher than that of Example 3, and in particular, the specific gravity of the front dough was slightly higher than that of the conventional front dough of Reference Example 1. Perhaps because of this, the softness and melt-in-the-mouth quality of the pancakes were worse than in Example 3.
The specific gravity of the aerated dough and front dough is slightly larger in Example 10 than in Example 9, and from the relationship between the specific gravity and sensory evaluation of Examples 3, 8 to 10 and Comparative Example 3, pregelatinized starch It was estimated that the upper limit of the amount to be used is approximately 1.5 parts by mass per 100 parts by mass of milk.

＊α化澱粉は、α化タピオカ澱粉（日澱化学社のアミコールＫＦ、α化度９８％）である。 Table 3

*The pregelatinized starch is pregelatinized tapioca starch (Amicol KF from Nippon Star Chemical Co., Ltd., degree of pregelatinization 98%).

<Test Example 4 Examination of the amount of non-gelatinized starchy raw material used in the process of obtaining air-containing dough>
Pancakes were produced according to Production Example 2, except that the amount of flour used in step (a) of obtaining the aerated dough was changed to the amount listed in Table 4, out of 65 parts by mass of flour (non-gelatinized starchy raw material) used. and evaluated according to Evaluation Example 1. In addition, the specific gravity of the fabric was measured according to Evaluation Example 2.
In Example 13, in which the amount of flour used in the aerated dough was reduced compared to Example 3, the specific gravity of the aerated dough and the pre-dough became larger, and the softness and melt-in-the-mouth of the pancakes were not rated as highly as in Example 3. , the evaluation was higher than that of Reference Example 1, and was at a sufficiently passing level. In Examples 14 and 15, in which the amount of flour used in the aerated dough was increased compared to Example 3, the specific gravity of the aerated dough and pre-dough increased with the increase in the amount, and the softness and melt-in-the-mouth of the pancakes decreased. Although the evaluation was not as high as that of Example 3, it was higher than that of Reference Example 1, and was at a passing level. In Comparative Example 4, the specific gravity of the aerated dough was large, probably because too little flour was used in the aerated dough, and the specific gravity increased over time because it was not possible to maintain foaming, and the softness and melt-in-the-mouth of the pancakes were probably for this reason. It wasn't possible. In Comparative Example 5, in which 52 parts by mass of wheat flour was used in the aerated dough, the specific gravity of the aerated dough was difficult to decrease, and the texture of the pancake was the same as that of Reference Example 1.

Table 4

Production example 3 Cake production method (conventional method)
(a) 65 parts by mass of wheat flour, 25 parts by mass of granulated sugar, 1.5 parts by mass of skim milk powder, 1.2 parts by mass of salt, 2.0 parts by mass of baking powder, and 0.1 part by mass of thickener (alginate ester). The mixture was placed in a bowl and mixed for 1 minute using a hand mixer at a rotation speed of 560 rpm/min.
(b) 80 parts by mass of water was added and mixed using a hand mixer at a rotational speed of 560 rpm/min for 1 minute while aerating (while whisking) to obtain a pre-dough.
(c) 20 parts by mass of whole eggs and 10 parts by mass of salad oil were added to the pre-dough obtained in (b), and thoroughly mixed using a rubber spatula to obtain a batter dough for a cake.
(d) Cake B (conventional cake) was obtained by placing the cake in an oven preheated to 170° C. and baking it for 25 minutes.

Production example 4 Cake production method (present invention)
(a) Powder mixture of 80 parts by mass of water, 13 parts by mass of wheat flour, and 0.1 part by mass of thickener (alginate ester) is put into a bowl, and the rotation speed is 560 rpm/min using a hand mixer. The mixture was mixed while aerating (while whisking) for 1 minute to obtain an aerated dough.
(b) A powder mixture of 52 parts by mass of wheat flour, 25 parts by mass of granulated sugar, 1.5 parts by mass of skim milk powder, 2.0 parts by mass of baking powder, and 1.2 parts by mass of salt into the aerated dough of (a). and mixed using a whisk 10 times to the right and 10 times to the left to obtain a pre-dough.
(c) 10 parts by mass of salad oil and 20 parts by mass of whole eggs were added to the pre-dough obtained in (b), and thoroughly mixed using a rubber spatula to obtain a batter dough for a cake.
(d) The cake was placed in an oven preheated to 170°C and baked for 25 minutes to obtain cake A (cake of the present invention).

Recipe Cake

<Test Example 5 Cake Study>
Cake A and Cake B were sensory-evaluated by 10 experienced panelists according to Evaluation Example 1, and the result was that Cake A (the cake of the present invention) was fluffier and softer and melted in the mouth very well. Further, according to Evaluation Example 2, the dough specific gravity of Cake A was measured. The results are shown in Table 5. Cake B was given 3 points for softness and melting in the mouth.

Table 5

Claims (5)

A method for producing a heated batter dough food, which includes the following steps (1) to (4) and satisfies the following conditions (i) to (iii) in step (1) and condition (iv) in step (2).
Step (1): A step of obtaining an air-containing dough by mixing a powder raw material containing a non-gelatinized starchy raw material and a thickener, and a liquid raw material selected from the group consisting of water, milk, and a mixture thereof. Conditions (i): The amount of non-gelatinized starchy raw material is 2 to 45 parts by mass per 100 parts by mass of liquid raw material Condition (ii): The specific gravity (X) of the aerated dough 1 minute after the end of mixing is 0.90 g /ml or less Condition (iii): Specific gravity (Y) of the aerated dough 5 minutes after completion of mixing is 0.90 g/ml or less Step (2): Mix the aerated dough and the remaining flour raw material. Step of obtaining pre-dough Condition (iv): Specific gravity (Z) of pre-dough 1 minute after completion of mixing is 1.00 g/ml or less Step (3): Mix the pre-dough and egg liquid to obtain batter dough Process step (4): Heating the batter dough The method for producing a heated batter dough food according to claim 1, wherein the thickener includes one or more selected from the group consisting of guar gum, xanthan gum, alginate ester, sodium alginate, tamarind seed gum, and welan gum. The method for producing a heated batter dough food according to claim 2, wherein the thickener further contains 1.5 parts by mass or less of a pregelatinized starchy raw material based on 100 parts by mass of the liquid raw material used in step (1). The method for producing a heated batter dough food according to any one of claims 1 to 3, wherein the remaining flour raw material in step (2) contains the non-gelatinized starchy raw material in step (1). A kit for use in the method for producing a heated batter dough food according to claim 1, comprising:
An aerated dough composition comprising a non-gelatinized starchy raw material and a thickener;
A pre-dough composition containing remaining flour raw materials;
Including the kit.