JP3648011B2

JP3648011B2 - Takoyaki-like snack food manufacturing method

Info

Publication number: JP3648011B2
Application number: JP05466297A
Authority: JP
Inventors: 一浅井; 幹法金井; 誠司志賀
Original assignee: Nisshin Seifun Group Inc
Current assignee: Nisshin Seifun Group Inc
Priority date: 1997-03-10
Filing date: 1997-03-10
Publication date: 2005-05-18
Anticipated expiration: 2017-03-10
Also published as: JPH10248499A

Description

【０００１】
【発明の属する技術分野】
本発明は新規なたこ焼き様スナック食品の製造方法に関する。
【０００２】
【従来の技術】
従来たこ焼きは小麦粉、食塩、調味料、水等を混合して、ある程度の粘性を有する流動性の生地とし、該生地をプレートの窪みに直接流し込み、具等を加えてガス等で加熱調理することにより製造していた。
【０００３】
【発明が解決しようとする課題】
しかしながらかかる従来の製造方法で得られたたこ焼きは、その加熱の前後を問わず凍結すると、蛋白質やデンプンが変性してしまうため、冷凍貯蔵後電子レンジ等で加熱すると潰れたりあるいは硬い食感となる等品質の低下を招き、本来のたこ焼きの風味、食感を保持することが困難なのが実状であった。かかる点がたこ焼きを大量に生産し、供給する場合の大きな障害となっていた。
【０００４】
したがって本発明は加熱調理の前後を問わず凍結保存しても風味、食感を損なわず、しかも独特の弾力性のある食感を有するたこ焼き様スナック食品の製造方法を提供することを目的とする。
【０００５】
【課題を解決するための手段】
本発明者らは上記実状に基づき鋭意研究した結果、小麦粉を主成分とする原料に水を加え、攪拌しながら加熱してデンプン成分を糊化させた生地を用い、必要により具を入れれば、そのまま凍結し、これを解凍又は凍結したまま油で揚げた場合でも、あるいは油で揚げた後凍結し、これを電子レンジ等で加熱した場合でも、食品の風味は変わらず、しかも噛んだときの引きが強くかつ歯に粘りつくことのない食感を有する新規なたこ焼き様スナック食品が得られることを見出し、本発明を完成させた。
【０００６】
すなわち本発明は、小麦粉を主成分とする原料に水を加えて、得られた混合液を攪拌しながら加熱し糊化した生地とし、次いで得られた生地を成形して油揚げすることを特徴とするたこ焼き様スナック食品の製造方法である。
【０００７】
【発明の実施の形態】
本発明に用いる小麦粉は強力粉、中力粉、薄力粉のいずれであってもよいが、薄力粉が好ましい。
【０００８】
また本発明においては、たこ焼き様スナック食品の食感を調整するために原料中にさらに小麦粉以外の穀粉やデンプンを添加するのがより好ましい。ここで穀粉としてはデンプンを含有する穀類を粉末化したものであれば特に制限はなく、例えば米、大麦、ライ麦、エン麦、トウモロコシ、ヒエ、アワ、モロコシ、キビ等が挙げられる。デンプンとしては例えば、馬鈴薯デンプン、甘藷デンプン、ジャガイモデンプン、インゲンマメデンプン、サツマイモデンプン、小麦デンプン、大麦デンプン、米デンプン、トウモロコシデンプン、ソバデンプン、カラス麦デンプン、落花生デンプン、バナナデンプン、ヤマノイモデンプン等が挙げられる。なおデンプン、穀粉は予めα化したもの（α化デンプン、α化穀粉）を用いてもよい。なお穀粉の配合量としては小麦粉の５〜１５重量％、特には５〜１０重量％、またデンプンの配合量としては小麦粉の５〜１５重量％、特には５〜１０重量％とするのが風味、食感の点で好ましい。また穀粉、デンプンを併用配合してもよい。このときの配合量は、両者の合計重量が小麦粉の５〜１５重量％、特には５〜１０重量％であることが好ましい。なお原料中にベーキングパウダーを０．５〜２重量％添加するのが好ましい。
【０００９】
本発明において、たこ焼き風の味付けをする場合、原料中に食塩、サラダ油、調味料、卵、ねぎ、紅生姜等を添加することができる。
【００１０】
本発明の方法を実施するには、まず小麦粉等の原料に水を加えてミキサー等で混合する。加える水の量は、その後の加熱の程度にもよるが、小麦粉を主成分とする原料の量に対して概ね１６０〜２５０％、好ましくは１７０〜２４０％である。なおデンプン、穀粉として予めα化したものを用いる場合に加える水の量は、上記範囲よりやや少なくてもよい。水の量が１６０重量％未満の場合、生地が硬くなり易く良好な食感となりにくい。また２５０重量％をこえる場合は揚げたときにてんぷら状になりやすい。
【００１１】
得られた混合液を攪拌しながら加熱し、原料中のデンプン成分を糊化させてもち状生地とする。ここに加熱は生地温度が少なくとも７０℃になるまで行ない、混合液を十分に糊化させる。この糊化の程度が低いと生地はドロドロの状態のままであり、油で揚げても油中で分散して得られるものもてんぷら状になってしまい、弾力性のある食感を得ることができない。なお昇温後約５分以内保持してもよい。ただし保持時間が長すぎると水分が蒸散し、生地が硬くなるため好ましくない。
【００１２】
次にたこ焼き様の形態とするため、一般には上記の糊化した生地を適宜分割した後、必要により具を入れて球状に成形する。ただし球状以外の円盤状、俵状、小判状としてもよい。球状等に成形した生地の重量は特に制限はないが、一般には一口で食することができるように例えば２０〜８０ｇ程度とすることが好ましい。具は一般にはたこであるが、たこ以外の例えばいか、エビ等の魚介類、牛肉、豚肉、鶏肉等の肉類等を入れることもできる。さらに他の具としてはねぎ、きゃべつ、削り節、紅生姜等適宜加えることができる。かかる具の大きさは特に制限はなく、みじん切り、挽肉状、すり身状等の適宜の形態でよく、また具材によっては１〜２cm程度のブロック状のものであってもよい。本発明のたこ焼き様スナック食品は具を入れるとたこ焼きと類似した食品となり、具を入れない場合にはポファジェと類似した食品となる。
【００１３】
次に成形した生地を油で揚げてたこ焼き様スナック食品とする。油は例えばごま油、大豆油、落下生油、なたね油、米ぬか油等の植物油を一般に用いることができる。加熱温度は特に制限はないが例えば、１６０〜２００℃、好ましくは１７０〜１９０℃である。また加熱時間は生地の重量にもよるが、例えば生地の重量が３０ｇ程度の場合には概ね３〜５分程度、生地の重量が５０ｇ程度の場合には概ね４〜６分程度である。油で揚げる時間があまり長すぎると成形した生地が壊れ易くなる。また油で揚げる間に他の成形した生地同志がくっつくと、これを離すときに中身の具が飛び出す等の欠点を有する。なお油で揚げて成形された生地は、凍結したものであってもよく、また解凍したものであってもよい。
【００１４】
こうして製造されたたこ焼き様スナック食品に仕上げとして例えばソース、青海苔、鰹節等を適宜ふりかけてもよい。かかるたこ焼き様スナック食品は、例えばドーナツと比較すると、加水量の相違から生地中の水分に差があり、製品の内相、食感に大きな差を有する。すなわちドーナツは内相が気泡でできており軽く、ケーキやパンに近い食感であるが、かかるたこ焼き様スナック食品はもち様で噛んだときに引きが強く、かつ歯に粘りつくことのない食感を有するスナック食品である。
【００１５】
【実施例】
次に実施例を示して本発明をさらに詳細に説明するが、本発明は以下の実施例に限定されるものではない。
【００１６】
実施例１
小麦粉１００重量部、コーンスターチ５重量部、水２００重量部、食塩２重量部、粉末鰹だし２重量部、サラダ油５重量部、全卵１０重量部、ねぎ（みじん切り）１重量部、紅生姜（みじん切り）１重量部、ベーキングパウダー１重量部をミキサーに入れ、攪拌しながら混合物の温度が８０℃になるまで、加熱し、十分に糊化させて生地とした。この生地を分割（３０ｇ／個）し、これに約８ｇのたこを入れ成形した。この具入り生地を１８０℃に熱した油で４分間揚げた。これに適量のソースを塗り、さらに適量の青海苔と鰹節をふりかけて食したところ、噛んだときに引きが強く弾力性のあるもち様を呈し、歯にも粘りつくことのない優れた食感であった。
【００１７】
比較例１
実施例１で調製した油揚げ前の具入り生地１個を５００ｗの電子レンジで１〜５分間加熱したところ、いずれの加熱時間であってもクリームチーズ様の食感となり、たこ焼きとはほど遠いものが得られた。
【００１８】
比較例２
実施例１で調製した油揚げ前の具入り生地を蒸し器で３０分間加熱調理したところ、比較例１の場合と同様クリームチーズ様の食感のものが得られた。
【００１９】
比較例３
実施例１でコーンスターチ以外の原料をミキサーに入れ、よく攪拌した。これを容積１５cm³のくぼみのあるプレートに流しこみ、さらに約８ｇのたこを入れて、２００℃で加熱調理し、たこ焼きとした。これに適量のソースをぬり、さらに適量の青のりと鰹節をふりかけて食したところ、弾力性のあるもち様の食感と香ばしい風味を有し、実施例１の場合とほぼ同様の優れた風味、食感を呈した。
【００２０】
試験例１
小麦粉とコーンスターチの配合量を表１に記載のものに代えた以外は実施例１と同様にして油揚げ食品を得た。得られた各食品の食感、風味は表２の通りである。なお評価は以下の基準に基づき行った。
◎評価基準
風味；
３：従来のたこ焼きと同様の良好な風味
２：従来のたこ焼きよりやや劣るが喫食可能
１：従来のたこ焼きより非常に劣り喫食に適さない
食感；
５：極めてソフト、もちもちとし、歯につかない
４：かなりソフト、もちもちとし、歯につかない
３：ソフト、もちもちとし、歯につかない
２：やや硬く、ぼそぼそとし、歯に粘りつく
１：極めて硬く、ぼそぼそとし、歯に粘りつく
【００２１】
【表１】

【００２２】
【表２】

【００２３】
実施例２
生地の原料として小麦粉１００重量部、コーンスターチ５重量部、水２００重量部、食塩２重量部、粉末チキンスープ２重量部、サラダ油５重量部、全卵１０重量部、粉末パセリ１重量部、胡椒少量、ベーキングパウダー１重量部を用い、また具として適量のチーズ及びソーセージ、さらに仕上げとして適量のケチャップ、マスタードを用いた以外は実施例１と同様にしてたこ焼き様スナック食品を製造したところ、噛んだときに引きが強く弾力性のあるもち様を呈し、歯にも粘りつくことのない優れた食感を有するものが得られた。
【００２４】
実施例３
生地の原料として小麦粉１００重量部、コーンスターチ５重量部、水２００重量部、食塩２重量部、粉末中華スープ２重量部、サラダ油５重量部、全卵１０重量部、たまねぎ５重量部、一味唐辛子１重量部、ベーキングパウダー１重量部を用い、また具として適量のむきえび、さらに仕上げとして適量のチリソースを用いた以外は実施例１と同様にしてたこ焼き様スナック食品を製造したところ、噛んだときに引きが強く弾力性のあるもち様を呈し、歯にも粘りつくことのない優れた食感を有するものが得られた。
【００２５】
実施例４
生地の原料、具及び仕上げの原料並びにそれらの配合量は実施例１と同一とし、ミキサーに投入する原料を予めグループ分け調製してたこ焼き様スナック食品を製造した。すなわち水、全卵、食塩、及び粉末鰹だしを予め混合した水溶液と、サラダ油と、予め混合した小麦粉、コーンスターチ、ベーキングパウダーとをミキサーに入れた以外は実施例１と同様にしてたこ焼き様スナック食品を製造したところ、噛んだときに引きが強く弾力性のあるもち様を呈し、歯にも粘りつくことのない優れた食感を有するものが得られた。
【００２６】
実施例５
生地の原料、具及び仕上げの原料並びにそれらの配合量は実施例１と同一とし、製造工程を以下のように変更してたこ焼き様スナック食品を製造した。すなわち小麦粉、コーンスターチ、水、サラダ油をミキサーに入れ、攪拌しながら混合物の温度が８０℃になるまで加熱し、十分に糊化させて生地とし、次いでこれに全卵を混合して攪拌し、さらに食塩、粉末鰹だし、ねぎ、紅生姜、ベーキングパウダーを加えてよく混合した以外は実施例１と同様にしてたこ焼き様スナック食品を製造したところ、噛んだときに引きが強く弾力性のあるもち様を呈し、歯にも粘りつくことのない優れた食感を有するものが得られた。
【００２７】
実施例６
実施例１で用いた仕上げ用の原料、すなわちソース、青海苔及び鰹節をも生地原料として他の生地原料とともにミキサーに入れ、攪拌しながら混合物の温度が８０℃になるまで加熱して生地とするとともに、油揚げ後の仕上げ処理をしない以外は実施例１と同様にしてたこ焼き様スナック食品を製造したところ、噛んだときに引きが強く弾力性のあるもち様を呈し、歯にも粘りつくことのない優れた食感のものが得られた。
【００２８】
試験例２
分割生地の重量及び形状を表３に記載のものに代えた以外は実施例１と同様にしてたこ焼き様スナック食品を製造した。得られた各食品の食感は表３の通りであった。
【００２９】
【表３】

【００３０】
実施例７
実施例１で調製した油揚げ前の具入り生地を−２０℃で１４日間凍結貯蔵後、凍結したままのものを実施例１と同様に油で揚げてたこ焼き様スナック食品としたところ、噛んだときに引きが強く弾力性のあるもち様を呈し、歯にも粘りつくことのない優れた食感のものが得られた。
【００３１】
実施例８
実施例１で調製した油揚げ前の具入り生地を−２０℃で１４日間凍結貯蔵後、これを解凍し、その後実施例１と同様に油で揚げてたこ焼き様スナック食品としたところ、噛んだときに引きが強く弾力性のあるもち様を呈し、歯にも粘りつくことのない優れた食感のものが得られた。
【００３２】
実施例９
実施例１で製造したたこ焼き様スナック食品を−２０℃で１４日間凍結貯蔵し、その後５００ｗの電子レンジで２分間加熱したところ、噛んだときに引きが強く弾力性のあるもち様を呈し、歯にも粘りつくことのない優れた食感のものが得られた。
【００３３】
実施例１０
実施例１で製造したたこ焼き様スナック食品を−２０℃で１４日間凍結貯蔵し、その後蒸し器で１０分間加熱したところ、噛んだときに引きが強く弾力性のあるもち様を呈し、歯にも粘りつくことのない優れた食感のものが得られた。
【００３４】
応用例１
実施例１で製造したたこ焼き様スナック食品をうどんつゆに入れ、９０℃で１分間加熱調理し、食したところ、だし汁で食するたこ焼き又はすいとんとは異なる特徴ある優れた食感となった。
【００３５】
【発明の効果】
本発明によれば、油揚げの前後を問わず凍結保存しても風味、食感を損なわず、しかも噛んだときに引きが強く弾力性のあるもち様を呈し、歯にも粘りつくことのない優れた食感を有するたこ焼き様スナック食品を製造することができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing a novel takoyaki-like snack food.
[0002]
[Prior art]
Conventional takoyaki mixes flour, salt, seasoning, water, etc. to make a fluid dough with a certain degree of viscosity, pour the dough directly into the depression of the plate, add ingredients etc. and cook with gas etc. It was manufactured by.
[0003]
[Problems to be solved by the invention]
However, when the takoyaki obtained by such a conventional manufacturing method freezes before and after the heating, the protein and starch are denatured, so when heated in a microwave oven or the like after frozen storage, it becomes crushed or has a hard texture. The actual situation is that it is difficult to maintain the original flavor and texture of takoyaki due to a decrease in quality. This is a major obstacle in producing and supplying takoyaki in large quantities.
[0004]
Accordingly, an object of the present invention is to provide a method for producing a takoyaki-like snack food that does not impair the flavor and texture even if it is stored frozen before and after cooking, and that has a unique elastic texture. .
[0005]
[Means for Solving the Problems]
As a result of diligent research based on the above-mentioned actual conditions, the present inventors have added water to a raw material mainly composed of flour, heated with stirring, and used a dough in which the starch component has been gelatinized, and if necessary, Even if it is frozen as it is and thawed or fried in a frozen state, or fried in oil and then frozen in a microwave oven etc., the flavor of the food will not change, and when it is chewed The present inventors have found that a novel takoyaki-like snack food having a strong texture and having a texture that does not stick to teeth can be obtained.
[0006]
That is, the present invention is characterized in that water is added to a raw material containing wheat flour as a main component, and the resulting mixture is heated while stirring to obtain gelatinized dough, and then the obtained dough is molded and fried. This is a method for producing a sushi takoyaki-like snack food.
[0007]
DETAILED DESCRIPTION OF THE INVENTION
The wheat flour used in the present invention may be strong flour, medium flour, or weak flour, but is preferably weak flour.
[0008]
Moreover, in this invention, in order to adjust the food texture of a takoyaki-like snack food, it is more preferable to add flour and starches other than wheat flour further in a raw material. Here, the flour is not particularly limited as long as it is powdered cereal containing starch, and examples thereof include rice, barley, rye, oats, corn, millet, millet, sorghum and millet. Examples of starch include potato starch, sweet potato starch, potato starch, kidney bean starch, sweet potato starch, wheat starch, barley starch, rice starch, corn starch, buckwheat starch, oat starch, peanut starch, banana starch, and yam starch. . Starch and flour may be pre-gelatinized (pre-gelatinized starch or pre-gelatinized flour). The amount of flour is 5 to 15% by weight of flour, especially 5 to 10% by weight, and the amount of starch is 5 to 15% by weight of flour, especially 5 to 10% by weight. It is preferable in terms of texture. Moreover, you may mix | blend flour and starch together. As for the compounding quantity at this time, it is preferable that both total weight is 5 to 15 weight% of wheat flour, and especially 5 to 10 weight%. In addition, it is preferable to add 0.5 to 2 weight% of baking powder in a raw material.
[0009]
In the present invention, when seasoning in a takoyaki style, salt, salad oil, seasonings, eggs, green onions, red ginger and the like can be added to the raw materials.
[0010]
In order to carry out the method of the present invention, water is first added to a raw material such as flour and mixed with a mixer or the like. The amount of water to be added is generally 160 to 250%, preferably 170 to 240%, based on the amount of the raw material containing wheat flour as a main component, although it depends on the degree of subsequent heating. The amount of water added when using pre-gelatinized starch and flour may be slightly less than the above range. When the amount of water is less than 160% by weight, the dough tends to be hard and it is difficult to obtain a good texture. On the other hand, when it exceeds 250% by weight, it tends to be tempura when fried.
[0011]
The obtained mixed liquid is heated with stirring, and the starch component in the raw material is gelatinized to obtain a sticky dough. Here, heating is performed until the dough temperature reaches at least 70 ° C., and the mixture is sufficiently gelatinized. If the degree of gelatinization is low, the dough remains in a muddy state, and even if it is fried in oil, the one obtained by dispersing in the oil also becomes a tempura shape, and a resilient texture can be obtained. Can not. In addition, you may hold | maintain within about 5 minutes after temperature rising. However, if the holding time is too long, moisture is evaporated and the dough becomes hard.
[0012]
Next, in order to obtain a takoyaki-like form, in general, the above gelatinized dough is appropriately divided and then shaped into a sphere with tools as necessary. However, it may have a disk shape other than a spherical shape, a bowl shape, or an oval shape. The weight of the dough formed into a spherical shape or the like is not particularly limited, but is generally preferably about 20 to 80 g so that it can be eaten with a single bite. Ingredients are generally octopus, but other than octopus, for example, squid, seafood such as shrimp, meat such as beef, pork and chicken can also be added. Furthermore, as other tools, green onions, cabbage, shavings, red ginger, etc. can be added as appropriate. The size of the tool is not particularly limited, and may be an appropriate form such as chopped, ground meat, or surimi, and may be a block of about 1 to 2 cm depending on the material. The takoyaki-like snack food of the present invention becomes a food similar to takoyaki when the ingredients are added, and becomes a food similar to pofage when no ingredients are added.
[0013]
Next, the molded dough is fried in oil to make a takoyaki-like snack food. As the oil, vegetable oils such as sesame oil, soybean oil, falling raw oil, rapeseed oil and rice bran oil can be generally used. The heating temperature is not particularly limited, but is, for example, 160 to 200 ° C, preferably 170 to 190 ° C. Although the heating time depends on the weight of the dough, it is about 3 to 5 minutes when the weight of the dough is about 30 g, and about 4 to 6 minutes when the weight of the dough is about 50 g. If the oil frying time is too long, the molded dough will break easily. In addition, if other shaped fabrics stick together while being fried in oil, there is a drawback that the contents of the material pop out when they are released. The dough that has been deep-fried and molded may be frozen or thawed.
[0014]
For example, sauce, green seaweed, bonito and the like may be sprinkled as appropriate on the thus prepared takoyaki-like snack food. Such a takoyaki-like snack food has, for example, a difference in water content in the dough due to a difference in the amount of water and a large difference in the internal phase and texture of the product as compared with a donut. In other words, donuts are light in the inner phase and have a texture close to that of cakes and breads. However, such takoyaki-like snack foods are sticky and chewy, and do not stick to teeth. It is a snack food with a feeling.
[0015]
【Example】
EXAMPLES Next, although an Example is shown and this invention is demonstrated further in detail, this invention is not limited to a following example.
[0016]
Example 1
100 parts by weight of wheat flour, 5 parts by weight of corn starch, 200 parts by weight of water, 2 parts by weight of salt, 2 parts by weight of powdered soup, 5 parts by weight of salad oil, 10 parts by weight of whole egg, 1 part by weight of leek (chopped), ginger (chopped) 1 part by weight and 1 part by weight of baking powder were put into a mixer and heated until the temperature of the mixture reached 80 ° C. while stirring, and the mixture was sufficiently gelatinized to obtain a dough. This dough was divided (30 g / piece), and about 8 g of octopus was put into this and molded. This dough with ingredients was fried in oil heated to 180 ° C. for 4 minutes. With an appropriate amount of sauce applied and sprinkled with an appropriate amount of green seaweed and bonito, it has a strong and resilient texture when chewed, with an excellent texture that does not stick to teeth there were.
[0017]
Comparative Example 1
When one dough containing the ingredients before frying prepared in Example 1 was heated in a 500 w microwave oven for 1 to 5 minutes, it became a cream cheese-like texture at any heating time and was far from Takoyaki. Obtained.
[0018]
Comparative Example 2
When the cooked dough before frying prepared in Example 1 was cooked with a steamer for 30 minutes, a cream cheese-like texture was obtained as in Comparative Example 1.
[0019]
Comparative Example 3
In Example 1, raw materials other than corn starch were placed in a mixer and stirred well. This was poured into a plate having a recess of 15 cm ³ in volume, and further about 8 g of octopus was added and cooked at 200 ° C. to prepare takoyaki. When an appropriate amount of sauce is applied to this and sprinkled with an appropriate amount of blue paste and bonito, it has an elastic texture and a savory flavor, and has the same excellent flavor as in Example 1, I had a texture.
[0020]
Test example 1
Fried food was obtained in the same manner as in Example 1 except that the blending amounts of flour and corn starch were changed to those shown in Table 1. Table 2 shows the texture and flavor of each food obtained. Evaluation was performed based on the following criteria.
◎ Evaluation standard flavor;
3: Good taste similar to conventional takoyaki 2: Slightly inferior to conventional takoyaki, but capable of eating 1: Texture inferior to conventional takoyaki and not suitable for eating;
5: Extremely soft, sticky, not sticking to teeth 4: Very soft, sticky, not sticking to teeth 3: Soft, sticky, not sticking to teeth 2: Slightly stiff, sticky, sticking to teeth 1: Extremely hard, sticky And stick to teeth.
[Table 1]

[0022]
[Table 2]

[0023]
Example 2
100 parts by weight of wheat flour, 5 parts by weight of corn starch, 200 parts by weight of water, 2 parts by weight of salt, 2 parts by weight of powdered chicken soup, 5 parts by weight of salad oil, 10 parts by weight of whole eggs, 1 part by weight of powdered parsley, a small amount of pepper When a takoyaki-like snack food was produced in the same manner as in Example 1 except that 1 part by weight of baking powder was used, and an appropriate amount of cheese and sausage was used as an ingredient, and an appropriate amount of ketchup and mustard was used as a finish. The product has an excellent texture that is strong and elastic, and does not stick to the teeth.
[0024]
Example 3
100 parts by weight of flour, 5 parts by weight of corn starch, 2 parts by weight of salt, 2 parts by weight of Chinese soup powder, 5 parts by weight of salad oil, 10 parts by weight of whole egg, 5 parts by weight of onion, 1 chili pepper A takoyaki-like snack food was prepared in the same manner as in Example 1 except that 1 part by weight, 1 part by weight of baking powder was used, and an appropriate amount of peeled shrimp was used as an ingredient, and an appropriate amount of chili sauce was used as a finish. A product having an excellent texture without sticking to teeth was obtained, which had a strong and elastic glutinous appearance.
[0025]
Example 4
The raw materials for the dough, the ingredients, the raw materials for the finishing, and the blending amounts thereof were the same as those in Example 1, and the raw materials to be fed into the mixer were prepared in advance as a group to produce a takoyaki-like snack food. That is, a takoyaki-like snack food similar to Example 1 except that an aqueous solution in which water, whole egg, salt, and powdered soup are mixed in advance, salad oil, and pre-mixed flour, corn starch, and baking powder are placed in a mixer. As a result, it was possible to obtain a product having an excellent texture without sticking to teeth, exhibiting a strong and elastic stickiness when chewed.
[0026]
Example 5
The raw materials for the dough, the ingredients, the raw materials for the finishing, and the blending amounts thereof were the same as in Example 1, and the production process was changed as follows to produce a takoyaki-like snack food. That is, put flour, corn starch, water and salad oil into a mixer, and while stirring, heat until the temperature of the mixture reaches 80 ° C., sufficiently gelatinize to make dough, then mix and stir the whole egg, A takoyaki-like snack food was produced in the same manner as in Example 1 except that salt, powdered noodles, green onions, red ginger, and baking powder were added and mixed well. A product having an excellent texture that is present and does not stick to the teeth was obtained.
[0027]
Example 6
The finishing materials used in Example 1, namely the sauce, green seaweed and bonito, are also put into a mixer together with other dough materials as dough materials, and heated until the temperature of the mixture reaches 80 ° C. while stirring to make dough. A takoyaki-like snack food was produced in the same manner as in Example 1 except that the finishing process after frying was not carried out, and it had a strong and elastic stickiness when chewed and did not stick to teeth. An excellent texture was obtained.
[0028]
Test example 2
A takoyaki-like snack food was produced in the same manner as in Example 1 except that the weight and shape of the divided dough were changed to those shown in Table 3. The texture of each food obtained was as shown in Table 3.
[0029]
[Table 3]

[0030]
Example 7
When the dough containing the ingredients before frying prepared in Example 1 was frozen and stored at −20 ° C. for 14 days, and the frozen dough was fried in oil as in Example 1 to make a takoyaki-like snack food, when chewed The product has an excellent texture that has a strong and elastic texture and does not stick to the teeth.
[0031]
Example 8
When the frozen dough containing the prepared dough prepared in Example 1 was stored frozen at −20 ° C. for 14 days, this was thawed and then fried in oil as in Example 1 to obtain a takoyaki-like snack food. The product has an excellent texture that has a strong and elastic texture and does not stick to the teeth.
[0032]
Example 9
The takoyaki-like snack food produced in Example 1 was frozen and stored at −20 ° C. for 14 days, and then heated in a microwave oven at 500 w for 2 minutes. In addition, an excellent texture with no stickiness was obtained.
[0033]
Example 10
The takoyaki-like snack food produced in Example 1 was stored frozen at −20 ° C. for 14 days and then heated in a steamer for 10 minutes. When chewed, it had a strong and elastic stickiness and was sticky to teeth. An excellent texture without sticking was obtained.
[0034]
Application example 1
The takoyaki-like snack food produced in Example 1 was put in udon soup, cooked at 90 ° C. for 1 minute, and ate. As a result, it became an excellent texture that was different from takoyaki or soy sauce that was eaten with soup stock.
[0035]
【The invention's effect】
According to the present invention, even if frozen before and after frying, the flavor and texture are not impaired, and when it is chewed, it has a strong and elastic stickiness and does not stick to teeth. A takoyaki-like snack food having an excellent texture can be produced.

Claims

Takoyaki-like snack food characterized by adding water to a raw material mainly composed of wheat flour, heating the resulting mixed liquid while stirring to make a dough that has been gelatinized, and then shaping the resulting dough and fried Manufacturing method.

2. The method according to claim 1, wherein flour and / or starch other than wheat flour are blended in the raw material.

The production method according to claim 2, wherein 5-15% by weight of flour other than wheat flour is blended with respect to the flour.

The method according to claim 2, wherein the starch is blended in an amount of 5 to 15% by weight based on the flour.

The production method according to any one of claims 1 to 4, wherein water is added in an amount of 160 to 250% by weight based on the raw material.

The method according to any one of claims 1 to 5, wherein one or more of ingredients, edible oil, eggs, salt and seasonings are added to the raw material.

The manufacturing method according to any one of claims 1 to 6, wherein the dough is heated to at least 70 ° C to form a dough.