JP3416879B2 - Mix for frozen okonomiyaki, frozen takoyaki, frozen chinese bun that does not defrost and cure in a microwave oven, and frozen okonomiyaki, frozen takoyaki, frozen chinese bun using this - Google Patents

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a frozen food mix which does not harden upon thawing in a microwave oven and which does not harden upon thawing, and a frozen food thereof.

[0002]

2. Description of the Related Art Conventionally, it has been known that when a frozen food (prepared) is thawed in a microwave oven, a so-called hardening phenomenon occurs in which the thawed product becomes hard as a whole.

[0003] Conventionally, as a technique for preventing the curing,
An invention has been proposed in which a frozen product such as an omelet is blended with a thickening polysaccharide, an oligosaccharide and / or a sugar alcohol, and further starches (Japanese Patent Laid-Open No. 5-68476). Further, an invention of a bakery product in which potato starch starch meal is added to the flour in an amount of 0.5 to 10% by weight in terms of dry matter has also been proposed (JP-A-4-183353). Next, an invention of bread crumbs produced by adding cellulose and pregelatinized starch to cereals is also known (Japanese Patent Laid-Open No. 5-316982).

A further invention is that a deep-fried batter material is made to contain corn grits and / or wheat semolina, pregelatinized starch and / or pregelatinized starch, and oxygen-inactivated wheat flour, and a deep-fried frozen food using the coat is obtained. There is known an invention in which the softening of clothes is prevented (dry texture) when reheated in a microwave oven (Japanese Patent Laid-Open No. 40870/1992).

In addition, in starchy baked products, there is also known an invention in which chemically modified starch is added to the raw materials in order to maintain favorable palatability at the time of reheating in a microwave oven. (Kaisho 64-71433).

[0006]

[Problems to be solved by the invention] Conventionally, if frozen foods such as okonomiyaki, pancakes, crepes, takoyaki, pancakes and Chinese buns are thawed in a microwave oven, the foods are hardened,
There was a problem that the texture and taste were impaired. The invention in the freeze-hardening prevention technique is a technique for preventing freezing denaturation such as omelet and omelet by blending a thickening polysaccharide and an oligosaccharide and / or a sugar alcohol in a raw material. Further, the above invention is a technique for preventing hardening of a bakery product at the time of reheating in a microwave oven by adding potato starch meal to the raw material. Next, the invention described above is a bread crumbs produced by adding cellulose and pregelatinized starch to cereal flours, which prevents the softening phenomenon of the bread crumbs and obtains a crispy texture when heat-treated by a microwave oven. Improvement of bread crumbs. Further, the above-mentioned invention is a pregelatinized starch and / or
Alternatively, the present invention relates to a technique of adding pregelatinized starch and oxygen-inactivated wheat flour.

As described above, the conventional invention,
There is no description of any technique for preventing the hardening of frozen foods containing wheat flour as a main ingredient when reheated in a microwave oven, and there is no description enough to suggest this. That is, the above-mentioned technique for adding pregelatinized starch is a technique for improving bread crumbs, and the above-mentioned invention is a technique for improving the coating of fried foods.

The above-mentioned invention describes a technique for ensuring palatability at the time of reheating in a microwave oven by adding chemically modified starch to raw materials. The term “chemically modified” as used herein means modification other than crosslinking such as acetylation or hydroxypropylation of starch. Therefore, it has been said that unless chemically modified starch is added, quality deterioration such as reheat curing in a microwave oven cannot be prevented.

[0009]

The present invention has succeeded in preventing the frozen food from hardening during reheating in a microwave oven by adding pregelatinized starch to wheat flour as a raw material for frozen food.

That is, the present invention relates to wheat flour, and its content is 3 to 30%.
This is a mix for frozen okonomiyaki, frozen takoyaki, and frozen Chinese steamed bun , which is characterized by adding (weight) α- tapoca starch and adding and mixing an auxiliary material thereto. Also, add water to the frozen okonomiyaki mix.
Add the ingredients to make a batter, then add ingredients to this and bake it
Then, it is thawed and hardened by a microwave oven characterized by being frozen.
It is a frozen okonomiyaki that doesn't turn. Another invention is the above-mentioned cold
Add water to the frozen takoyaki mix to make a batter,
Disperse, put small pieces of octopus in each and bake, then freeze.
It does not thaw and hardens in a microwave oven that is characterized by a cold
It is frozen takoyaki . Furthermore, in the above-mentioned frozen Chinese bun mix
Add yeast and water and stir to form a dough with good extensibility.
Then, wrap it with this dough and keep it at a temperature of 50 ° C and humidity.
Fermented in a 50% fermentation room, steamed and frozen.
During freezing that does not thaw and harden by the microwave oven characterized by
It is a Chinese bun .

[0011] The addition amount of the α hardness Pioka Starch in the present invention, compared flour, 3 to 30% (by weight), preferably 5-20% (weight). If the amount added in the above is 3% (weight) or less, the effect of addition does not appear and 30%
Above (weight), not only further improvement in the effect of preventing curing at the time of reheating with a microwave oven cannot be expected, but there is a risk of quality change.

However, the preferable addition amount is 5 which has the intended effect and does not change the taste and the like regardless of the type of frozen food.
~ 20% (by weight).

Examples of the sub-materials in the above include granulated sugar, sugar and other sugars, salt, fats and oils, and seasonings.

All or part of the above-mentioned pregelatinized starch can be replaced with pregelatinized etherified starch, pregelatinized esterified starch or pregelatinized crosslinked starch.

The above-mentioned heating and cooking means, for example, baking and steaming.

[0016]

According to the present invention, since it is a frozen food prepared by adding pregelatinized tapioca starch to wheat flour, there is no risk of thawing and hardening even when thawed in a microwave oven.

[0017]

[Example 1] Frozen okonomiyaki Mix the dough ingredients shown in Table-1 to form a uniform batter,
30 parts by weight of the mixture of ingredients was added to 100 parts by weight of the dough and mixed uniformly. The amount of water added during the dough preparation was adjusted so that the viscosity was the same as that of the non-precipitated tapioca starch-free dough (No. 1).

The iron plate was heated to 180 ° C., 200 g of the mixture was poured and baked for 4 minutes, then inverted and baked for 3 minutes to obtain okonomiyaki.

This okonomiyaki is left to cool to room temperature and then at -40 ° C.
It was put in the freezer for 30 minutes for freezing, then packaged in a plastic film and stored in the freezer at -20 ° C.

This frozen okonomiyaki is stored for 30 days, then taken out and thawed and heated in a microwave oven of 600 W for 5 minutes,
Sensory evaluation was performed by 10 panelists.

[0021]

[Table 1]

[0022]

Example 2 Frozen Takoyaki The raw materials shown in Table 2 were mixed to form a uniform batter. Two
Approximately 1 each of this dough in a takoyaki machine heated to 00 ° C
It was dispensed so as to be 0 g, 3 g of chopped octopus pieces and 7 g of ingredients were put and baked for 4 minutes, then inverted and baked for 2 minutes to obtain Takoyaki. The amount of water added when adjusting the dough was adjusted in the same manner as in Example 1.

The obtained takoyaki is allowed to cool to room temperature and then -40 ° C.
It was placed in a freezer for 30 minutes for freezing, put in a plastic bag and stored in a freezer at -20 ° C.

After storing this frozen takoyaki for 15 days, the frozen takoyaki was taken out, and 10 pieces were thawed and heated in a microwave oven of 600 W for 5 minutes and subjected to a sensory test by 10 panelists.

[0025]

[Table 2]

[0026]

[Example 3] Frozen Chinese Manju The raw materials shown in Table-3 were mixed with a rigid mixer at a low speed for 2 minutes and a medium and high speed for 8 minutes.
The mixture was kneaded and kneaded to obtain a dough having good extensibility at 26 ° C. This dough was molded by an automatic wrapping machine (manufactured by Leon Automatic Machine Co., Ltd.). This is an unheated Chinese bun made from 50 g of dough and 35 g of bean paste. Then, this Chinese steamed bun is fermented for 40 minutes in a fermentation room at a temperature of 50 ° C. and a humidity of 50%, and then steamed for 15 minutes in a steamer.
Steamed for minutes.

The Chinese buns are allowed to cool to room temperature and -40 ° C.
It was put in a freezer for 40 minutes to be frozen, put in a plastic bag and stored in a freezer at -20 ° C.

This frozen Chinese bun was taken out after 30 days,
Three pieces were thawed and heated in a microwave oven of 600 W for 5 minutes and subjected to a sensory test by 10 panelists.

[0029]

[Table 3]

[0030]

[Example 4] Tables 4 and 5 show the results of organoleptic evaluation in the same manner as described above, except that the gelatinized tapioca starch in the dough formulations of Examples 1 and 2 was changed to another starch.

[0031]

[Table 4]

[0032]

[Table 5]

In all of Examples 1 to 3, curing could be prevented without impairing the taste, aroma, appearance, etc. of the conventional product, and the product had a very high commercial value.

[0034]

EFFECTS OF THE INVENTION The present invention is based on wheat flour and pregelatinized tapio
Since it is a raw material to which 3 to 30% (by weight) of starch is added, frozen foods using this raw material do not harden even if reheated in a microwave oven at the time of thawing, and have an effect of not impairing taste.

Claims (4)

(57) [Claims] 1. Wheat flour with 3 to 30% (by weight) of α
Frozen tapioca starch was added, and auxiliary materials were added to and mixed with it .
Mix for okonomiyaki, frozen takoyaki, frozen Chinese bun . 2. A mixture prepared by adding water to the mix according to claim 1,
It is made into a jar shape, ingredients are added to this, and it is baked by dispensing and frozen.
It does not thaw and hardens in a microwave oven that is characterized by
Freezing okonomiyaki. 3. A mixture prepared by adding water to the mixture according to claim 1,
Tatter-shaped, dispensed and put small pieces of octopus in each
A microwave oven characterized by being baked and frozen
Frozen takoyaki that does not thaw and harden. 4. Yeast and water in the mix according to claim 1.
And stir to make a fabric with good extensibility.
Use it to wrap it in a fermentation room at a temperature of 50 ° C and a humidity of 50%.
It is characterized by being fermented in, steamed and then frozen
Frozen Chinese buns that do not thaw and harden in the microwave.