JP5192368B2 - Quality improver for flour-containing foods - Google Patents

Description

  The present invention is an improvement in quality for flour-containing foods that can impart good mouth melting to takoyaki, okonomiyaki, Akashi-yaki, taiyaki, Imagawa-yaki, monja-yaki, pizza, bread, cakes and donuts. It relates to the agent. In detail, takoyaki and okonomiyaki can provide a light and meltable texture while having a creamy texture, and soft, moist food for pizza, bread, cakes, donuts, etc. The present invention relates to a quality improving agent for flour-containing foods and a method for improving the quality of flour-containing foods, which can provide a mouthfeel and a good mouth-melting texture. In particular, even when a modified starch is used in addition to wheat flour for the purpose of imparting freezing tolerance, the unique viscosity of the modified starch does not affect the texture, and even when frozen and thawed, The present invention relates to a quality improver for flour-containing foods that can maintain an inferior texture.

  Takoyaki, Okonomiyaki, Akashiyaki, Taiyaki, Imagawayaki, Monjayaki, cake, bread, pizza and donuts made from wheat flour are used in various flour-containing foods. In addition to being crumpled, it has become a subject that has a heavy texture with a bodily sensation and worsening of melting in the mouth.

  There are two methods for improving the quality of flour-containing foods containing wheat flour as the main raw material: starch degradation degree DE of 5 to 28, and turbidity of 30% by weight solution stored at 4 ° C. for 3 days is less than 1.0. Okonomiyaki, takoyaki, hot cake, or sponge cake (Patent Document 1) containing starch degradation product with requirements, takoyaki powder (Mold Patent 2) containing maltodextrin with DE of 10-20, maltodextrin with DE20 or less A method for producing steamed bread (Patent Document 3), preferably 1-10 parts by mass of dextrin containing 10 parts by mass or more of glucose polymer in the souffle cake (Patent Document 4), etc. Is disclosed.

JP 2005-58016 A JP 2001-69903 A Japanese Patent Application Laid-Open No. 08-205831 JP 2007-215448 A

  Any dextrin disclosed in Patent Documents 1 to 4 is recognized as a dextrin having properties similar to dextrin NSD-C manufactured by Nisshi Co., Ltd. (Comparative Example 1-4 described later). However, as shown in the experimental examples to be described later, when the dextrin is used, the texture improvement effect is hardly recognized, and there is still room for improvement in the texture improvement using the conventional dextrin. For example, in the case of takoyaki or okonomiyaki, a conventional dextrin cannot give a crisp creamy feeling, and for the purpose of giving a creamy feeling, it is necessary to add fats and oils. However, by adding fats and oils, it has a heavy texture that clings to the tongue unique to fats and oils, and a takoyaki and okonomiyaki powder mix is sticky, while having a good mouth melt and light texture. It has been difficult to prepare flour-containing foods. Similarly, foods containing flour such as pizza, bread, cakes, donuts, etc. can be given a certain moist texture when using conventional dextrins, but they can give a light and creamy mouth melt. I couldn't. For example, since the technique disclosed in Patent Document 2 uses α-modified starch, a starchy texture peculiar to starch is pushed to the front, and maltodextrins disclosed in Patent Documents 3 and 4 are also used. Although it is possible to give a moist texture to steamed bread, it is undeniable that the mouth melts heavy, so it was impossible to give a moist but good mouth melt texture .

  In addition, flour-containing foods are subject to further reduction in texture due to long-term storage and freezing and thawing. For example, takoyaki and okonomiyaki, besides being cooked from flour in each home, are often distributed as cooked frozen foods and are thawed and eaten in each home using a microwave oven. However, when using wheat flour alone as the main ingredient flour for takoyaki and okonomiyaki that are distributed and sold as frozen foods, the frozen and thawed process causes a heavy texture and prevents this. Attempts have also been made to add chemical starch in combination. Similarly, flour-containing foods such as cakes, breads, pizzas, and donuts are also being used in combination with modified starches to improve the texture of long-term storage and the texture of the flour itself. . However, although the modified starch is excellent in freezing and thawing resistance compared to normal starch, the flour-containing food containing the starch has a more sticky and heavy texture compared to the case of using normal starch, It was regarded as a problem that melting of the mouth worsened. Therefore, even when stored for a long period of time or frozen and thawed, the starchy peculiarity and stickiness do not affect the texture, and even after freezing and thawing, it has a good texture and melting quality that is comparable to that immediately after preparation. There has been a demand for foods containing flour that can hold the same.

  In view of such problems, the present invention aims to provide a quality improver for flour-containing foods such as takoyaki, okonomiyaki, Akashiyaki, taiyaki, Imagawayaki, monjayaki, pizza, bread, cake and donut. . For example, takoyaki and okonomiyaki can give a light and smooth mouthfeel without increasing the texture while providing a crisp and creamy texture. Pizza, bread, cakes and donuts If it is etc., it aims at providing the quality improving agent for wheat flour containing foodstuffs which can provide soft food texture and favorable mouth melt. In particular, even when a modified starch is used as a raw material in addition to wheat flour, the unique viscosity of the modified starch does not affect the texture, and even when frozen and thawed, it is inferior to that immediately after preparation. An object of the present invention is to provide a quality improver that can maintain a good texture and melted mouth.

In view of the above-mentioned problems of the prior art, the present inventors have conducted extensive research and found that foods intended for flour-containing foods can be obtained by adding dextrin having the following property (a) to the flour-containing foods. The present invention was completed by finding that it can be improved to feel and good melting in the mouth.
(A) The blue value measured under the following conditions is in the range of 0.4 to 1.2:
(1) A dextrin 1 w / v% aqueous solution is prepared with distilled water at 80 ° C. and cooled to 25 ° C.
(2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(3) After shaking the prepared solution at 25 ° C. for 30 minutes in a light-shielded state, the absorbance at 680 nm of the reaction solution is measured using a spectrophotometer under the 25 ° C. condition, and this is regarded as the blue value.

The present invention relates to a quality improver for flour-containing foods having the following aspects, and a flour-containing food containing the quality improver;
Item 1. A quality improver for flour-containing foods, comprising a dextrin having the following property (a):
(A) The blue value measured under the following conditions is in the range of 0.4 to 1.2:
(1) A dextrin 1 w / v% aqueous solution is prepared with distilled water at 80 ° C. and cooled to 25 ° C.
(2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(3) After shaking the prepared solution at 25 ° C. for 30 minutes in a light-shielded state, the absorbance at 680 nm of the reaction solution is measured using a spectrophotometer under the 25 ° C. condition, and this is regarded as the blue value.
Item 2. Item 4. The quality improver for flour-containing food according to Item 1, further comprising fermented cellulose.
Item 3. Item 3. The quality improving agent according to Item 1 or 2, which is a quality improving agent for flour-containing food that is stored frozen.
Item 4. Item 4. A flour-containing food comprising the quality improver according to any one of Items 1 to 3.
Item 5. Item 5. The wheat flour-containing food according to Item 4, which contains 5 to 50% by weight of modified starch.
Item 6. Item 6. The flour-containing food according to Item 4 or 5, wherein the flour-containing food is Takoyaki, Okonomiyaki, Akashiyaki, Taiyaki, Imagawayaki, Monjayaki, pizza, bread, cake or donut.

Furthermore, the present invention relates to a method for improving the quality of a flour-containing food having the following aspects:
Item 7. A method for improving the quality of a flour-containing food, comprising adding a dextrin having the following property (a):
(A) The blue value measured under the following conditions is in the range of 0.4 to 1.2:
(1) A dextrin 1 w / v% aqueous solution is prepared with distilled water at 80 ° C. and cooled to 25 ° C.
(2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(3) After shaking the prepared solution at 25 ° C. for 30 minutes in a light-shielded state, the absorbance at 680 nm of the reaction solution is measured using a spectrophotometer under the 25 ° C. condition, and this is regarded as the blue value.

  According to the present invention, foods containing flour such as takoyaki, okonomiyaki, akashiyaki, taiyaki, imagawayaki, monjayaki, pizza, bread, cake and donut can be provided with good mouth melting. In detail, Takoyaki, Okonomiyaki, Akashiyaki, Taiyaki, Imagawayaki, and Monjayaki have a creamy texture but a light and melty texture that can be used in pizza, bread, cakes, donuts, etc. If there is, it is possible to provide a flour-containing food having a soft and moist texture and good mouth melting. In particular, even when a modified starch is used in addition to wheat flour for the purpose of imparting freezing tolerance, the unique viscosity of the modified starch does not affect the texture, and even when frozen and thawed, It has become possible to provide a flour-containing food that retains an excellent food texture and good mouth melting.

The quality improving agent for wheat flour-containing foods of the present invention is characterized by containing dextrin having the following property (a).
(A) The blue value measured under the following conditions is in the range of 0.4 to 1.2:
(1) A dextrin 1 w / v% aqueous solution is prepared with distilled water at 80 ° C. and cooled to 25 ° C.
(2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(3) After shaking the prepared solution at 25 ° C. for 30 minutes in a light-shielded state, the absorbance at 680 nm of the reaction solution is measured using a spectrophotometer under the 25 ° C. condition, and this is defined as the blue value.

  The blue value is generally a value obtained as the absorbance at 680 nm of the starch iodine reaction solution by utilizing the iodine reaction of starch, specifically, the reaction of amylose and iodine contained in the starch to produce a blue color. . Normally, the blue value is used for evaluating the amylose content in starch, but in the present invention, it is used as an index indicating the amylose content in dextrin.

In the present invention, the blue value of dextrin can be calculated according to the following method. Hereinafter, the “blue value” in this specification refers to a value calculated by such a method.
(1) A dextrin 1 w / v% aqueous solution is prepared with distilled water at 80 ° C. and cooled to 25 ° C. (2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(3) After shaking the preparation solution at 25 ° C. for 30 minutes in a light-shielded state, the absorbance at 680 nm of the reaction solution is measured using a spectrophotometer under 25 ° C. conditions.

  As described above, the dextrin used in the present invention has a blue value in the range of 0.4 to 1.2. Preferably it is the range of 0.5-0.9, More preferably, it is the range of 0.6-0.8.

  The blue value of a conventionally known dextrin is less than 0.4 [for example, “Paindex # 100” (manufactured by Matsutani Chemical Industry Co., Ltd.) (Experimental Example 1 “Comparative Example 1-2” described later): 0.32, “ Dextrin NSD-C "(manufactured by Nissi Co., Ltd.) (Experimental Example 1" Comparative Example 1-4 "): 0.11," Paindex # 3 "(Matsutani Chemical Industry Co., Ltd.) (Experimental Example 1 described later) “Comparative Example 1-5”): 0.04] or greater than 1.2 [eg, “PASELLI SA2” (manufactured by AVEBE) (Experimental Example 1 “Comparative Example 1-1” described later): 1.42, “ C ☆ DELIGHT MD01970 ”(manufactured by Cargill Japan Co., Ltd.) (Experimental Example 1“ Comparative Example 1-3 ”: 1.54)], which is different from the dextrin used in the present invention.

  When the blue value of the dextrin is less than 0.4 as in the case of a conventionally known dextrin, the effect of improving the texture of the flour-containing food itself is hardly obtained, while a dextrin having a blue value greater than 1.2 is used. In such a case, the starchy peculiarity of the starch deteriorates the texture of the flour-containing food, and the desired flour-containing food cannot be obtained.

The dextrin used in the present invention preferably further has the following properties (b) and (c):
(B) The jelly strength when a 30% by weight aqueous solution of dextrin prepared with distilled water at 80 ° C. is allowed to stand at 5 ° C. for 24 hours is 4 N / cm ² or more.
(C) The viscosity when a 30% by mass aqueous solution of dextrin prepared with distilled water at 25 ° C. is allowed to stand at 25 ° C. for 5 minutes is 200 mPa · s or less.

  The jelly strength (b) is obtained by leaving a jelly-like product (measuring object) obtained by leaving a 30% by weight aqueous solution of dextrin prepared with distilled water at 80 ° C. for 24 hours at 5 ° C., Using a plunger having a diameter of 3 mm, a load is applied at a plunger speed of 60 mm / min, and the load (N / cm 2) when the jelly-like material is broken by the force of the plunger can be obtained. The jelly strength is usually measured using a rheometer. Hereinafter, the “jelly strength” in this specification refers to a value calculated by such a method. In addition, since the thickness of the jelly-like object as the measurement object does not affect the obtained jelly strength, it is not particularly limited.

The upper limit of the jelly strength is not limited, but can usually include 20 N / cm ² . The jelly strength (b) is preferably 5 to 20 N / cm ² , more preferably 6 to 10 N / cm ² . When dextrin having a jelly strength of less than 4 N / cm ² is used as a quality improver for flour-containing foods, the texture improvement effect may be insufficient, while the jelly strength is 20 N / cm ^2. When dextrin is used, the properties unique to starch may affect the texture, resulting in a pasty texture.

  Viscosity (c) was determined by using a BL-type rotational viscometer (rotor No. 2) at 25 ° C. after standing for 30 minutes at 25 ° C. in a 30% by weight aqueous solution of dextrin prepared with distilled water at 25 ° C. Then, it can be determined by measuring for 1 minute at 12 rpm. Hereinafter, “viscosity” in this specification refers to a value calculated by such a method.

  Although the minimum of the said viscosity is not restrict | limited, Usually, 20 mPa * s can be mentioned. The viscosity (c) is preferably 20 to 100 mPa · s, more preferably 30 to 70 mPa · s. Here, when a dextrin having a viscosity of more than 200 mPa · s is used, the sticky texture is emphasized and the meltability in the mouth may deteriorate.

  As described above, the dextrin used in the present invention preferably has a jelly strength (b) of 4 N / cm 2 or more and a viscosity (c) of 200 mPa · s or less. Even if the conventionally known dextrin has a jelly strength (b) of 4 N / cm 2 or more, does the viscosity (c) exceed 200 mPa · s [for example, “PASELLI SA2” (manufactured by AVEBE) (Experimental Example 1 “Comparison” below) Example 1-1 ”): (b) 4.8, (c) 235,“ C ☆ DELIGHT MD01970 ”(manufactured by Cargill Japan) (Experimental Example 1“ Comparative Example 1-3 ”described later): (b) 6.9, (c) 220], or a liquid that does not become a jelly even when prepared under the above conditions (b) [for example, “Paindex # 100” (manufactured by Matsutani Chemical Co., Ltd.) ( Experimental Example 1 “Comparative Example 1-2” described later), “Dextrin NSD-C” (manufactured by Nisshi Co., Ltd.) (Experimental Example 1 “Comparative Example 1-4” described later), and “Paindex # 3” (Matsutani Chemical) Kogyo Co., Ltd.) (Experimental Example 1 “Comparative Example 1-5”)]] and dextrin used in the present invention Different.

  As long as the dextrin used in the present invention has the above properties, the type of starch derived, the DE value (dextrose equivalent), the molecular weight, and the like are not particularly limited.

  For example, as starch used as a raw material for dextrin, various starches such as potato, corn, sweet potato, wheat, rice, sago and tapioca can be exemplified. Potato starch is preferred.

  The DE value is generally an index indicating the degree of starch degradation, and indicates the ratio of dextrin produced when starch is hydrolyzed and reducing sugars such as glucose and maltose. All reducing sugars are converted to the amount of glucose (dextrose), and the ratio is expressed in mass% with respect to the total dry solid content. The larger the DE value, the greater the content of reducing sugar and the less dextrin, and the smaller the DE value, the less the content of reducing sugar and the greater the dextrin. Although there is no limitation, dextrin having a DE value of usually 2 to 5, preferably 3 to 5, more preferably 3.5 to 4.5 is used in the present invention.

  A dextrin having such properties can be prepared by hydrolyzing starch as a raw material. The method for decomposing starch is not particularly limited, and examples include decomposing by enzyme treatment, and decomposing by acid treatment. Decomposition by enzymatic treatment (enzymatic degradation) is preferable.

As a method for preparing dextrin, specifically, starch containing thermostable α-amylase, preferably a potato starch solution, is heated at 70 to 100 ° C., preferably 90 to 100 ° C. The degree of progress is traced using the above-mentioned blue value (absorbance at 680 nm) as an index, and when the blue value is in the desired range of 0.4 to 1.2, preferably in the range of 0.5 to 0.9. A method of terminating the enzyme treatment by adding hydrochloric acid can be mentioned. Moreover, about the dextrin which has the blue value of this range, whether jelly intensity | strength (b) is 4 N / cm < ² > or more and viscosity (c) is 200 mPa * s or less, according to the method mentioned above, all are 30 mass% aqueous solution. It can be prepared and measured.

  By using the dextrin thus obtained as a quality improver for flour-containing foods, it is possible to impart the desired texture and good mouth melt to the flour-containing foods. For example, Takoyaki, Okonomiyaki, Akashiyaki, Taiyaki, Imagawayaki, and Monjayaki can give a texture that is light and melted while being creamy, and can be used for pizza, bread, cakes, If it is a donut or the like, it can provide a texture that is soft and moist but has a good melt. Furthermore, even when the flour-containing food is frozen and thawed or stored for a long period of time, it is possible to maintain a good texture and a good melt in the mouth, just like preparations.

  Furthermore, the quality improver for flour-containing foods of the present invention remarkably suppresses starch-specific stickiness that occurs when modified starch is added to flour-containing foods for the purpose of improving texture, long-term storage, and freeze-thaw resistance. Is also possible. As mentioned above, when wheat flour is used alone as a flour raw material for flour-containing foods, it has a heavy texture with a long-term storage and freezing and thawing process. Thus, it has been a problem that the texture and melting in the mouth are greatly reduced, and modified starch has been used for the purpose of preventing aging and imparting freeze-thaw resistance. Examples of such modified starch include modified starches such as α-modified starch and hydroxypropyl starch (acetylated adipic acid crosslinked starch, acetylated phosphate crosslinked starch, acetylated oxidized starch, octenyl succinate starch sodium, starch acetate, oxidized Starch, hydroxypropylated phosphoric acid crosslinked starch, phosphoric acid monoesterified phosphoric acid crosslinked starch, phosphorylated starch, phosphoric acid crosslinked starch) and the like. However, the addition of the modified starch, on the other hand, causes a paste-like texture and deterioration of mouth melting, and a flour-containing food having a good texture and mouth melting has been desired while being able to be stored for a long period of time or frozen. In particular, takoyaki and okonomiyaki are foods having a high water content among the wheat flour-containing foods, and the influence on the texture and melting of the mouth given by the modified starch being retained is significant. In the present invention, even if it is a wheat flour-containing food containing such a modified starch, in particular a modified starch containing 5% by mass or more, and more preferably 10% by mass or more, by adding dextrin having the above properties, It is characterized in that it can provide a flour-containing food having a good texture and a mouth-melting without affecting the texture and mouth-melting.

  Moreover, this invention relates to the flour containing foodstuff containing the said quality improving agent. Such flour-containing food is not particularly limited as long as it contains flour. Specifically, takoyaki, okonomiyaki, Akashi-yaki, taiyaki, Imagawa-yaki, monja-yaki, steamed bread, sweet bread, bread, etc. Examples: Cakes such as sponge cakes and hot cakes; Pizzas, donuts and the like. The amount of the quality improver of the present invention added to these flour-containing foods can be appropriately adjusted according to the target food and the required texture, but specifically, the total amount of flour and starch is 100 parts by mass. On the other hand, the addition amount of the dextrin having the above properties is 0.1 to 20 parts by mass, preferably 0.5 to 10 parts by mass, and more preferably 1 to 5 parts by mass.

The present invention further relates to a method for improving the quality of a flour-containing food, characterized in that a dextrin having the following property (a) is added:
(A) The blue value measured under the following conditions is in the range of 0.4 to 1.2:
(1) A dextrin 1 w / v% aqueous solution is prepared with distilled water at 80 ° C. and cooled to 25 ° C.
(2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(3) After shaking the prepared solution at 25 ° C. for 30 minutes in a light-shielded state, the absorbance at 680 nm of the reaction solution is measured using a spectrophotometer under the 25 ° C. condition, and this is regarded as the blue value.

  The addition timing and method of the dextrin having the above properties are not particularly limited as long as the dextrin is contained in the flour-containing food which is the final food. Specifically, by using a method of adding dextrin having the above-mentioned properties when mixing the raw materials of foods containing flour, it is possible to achieve good mouth melting without deteriorating mouth melting while imparting the desired texture. Can be added to foods containing flour.

  In the present invention, by using fermented cellulose in addition to the above dextrin, it is possible to provide a flour-containing food with a light mouthfeel and a fluffy texture. Fermented cellulose is not particularly limited as long as it is a cellulose produced by cellulose-producing bacteria including Acetobacter, and can be used. Commercially available fermented cellulose includes the Sun Artist [Trademark] series of San-Ei Gen FFI Co., Ltd. The addition amount of the fermented cellulose is 0.01 to 5.0 parts by mass, preferably 0.1 to 1.0 parts by mass with respect to 100 parts by mass of the total flour and starch having the above properties. By using fermented cellulose in combination, even when heated in a microwave oven after cooking and after freezing, it becomes a fluffy and light texture that has never been seen before.

  Hereinafter, the content of the present invention will be specifically described with reference to the following examples and comparative examples, but the present invention is not limited thereto. Unless otherwise specified, “parts” means “parts by mass” and “%” means “% by mass”. Those marked with “*” in the text indicate that they are registered trademarks of San-Ei Gen FFI Co., Ltd., and “*” marks in the text indicate that they are registered trademarks of San-Ei Gen FFI Co., Ltd.

Preparation Examples 1 to 3 Preparation of quality improver (dextrin) for wheat-containing foods Potato starch was added to water at 70 ° C. and stirred to obtain a suspension. A thermostable α-amylase was added thereto and mixed, followed by reaction at 70 to 100 ° C., and the degree of decomposition was evaluated using the blue value (absorbance at 680 nm) as an index.

The blue value was determined according to the following method.
(1) A dextrin-containing aqueous solution is prepared so as to have a concentration of 1 w / v%, and this is cooled to 25 ° C.
(2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(3) After shaking the preparation solution at 25 ° C. for 30 minutes in a light-shielded state, the absorbance at 680 nm of the reaction solution is measured using a spectrophotometer under 25 ° C. conditions.

  At this time, when the blue value (absorbance at 680 nm) is in the desired range of 0.4 to 1.2, preferably 0.5 to 0.9, hydrochloric acid is added, and this is increased to 90 ° C. By heating, the enzyme (heat-resistant α-amylase) was inactivated and the reaction was stopped.

  Thus, dextrin solutions having blue values of 0.66, 0.60, and 0.83 were prepared, respectively. Each of these dextrin solutions was decolorized and filtered using activated carbon and perlite after the enzyme reaction, and powdered by spray drying, and used for the following experiments. Hereinafter, dextrins (powder) having a blue value of 0.66, 0.60, and 0.83 are referred to as dextrins of Preparation Examples 1 to 3, respectively.

  The following properties (a) to (c) were measured for the dextrins prepared in Preparation Examples 1 to 3. For comparison, existing dextrin [existing product 1: “PASELLI SA2” (manufactured by AVEBE), existing product 2: “paindex # 100” (manufactured by Matsutani Chemical Co., Ltd.), existing product 3: “C ☆ DELIGHT MD01970 "(manufactured by Cargill Japan Co., Ltd.), existing product 4:" dextrin NSD-C "(manufactured by Nisshi Co., Ltd.), existing product 5:" Paindex # 3 "(manufactured by Matsutani Chemical Industry Co., Ltd.)) Similarly, the properties (a) to (c) were measured.

(A) Blue Value:
The absorbance (680 nm) of the reaction solution is measured by the following method.
(1) A 1 w / v% aqueous solution of dextrin is prepared using distilled water at 80 ° C. and cooled to 25 ° C.
(2) To 10 ml of the aqueous solution, 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide (0.2 w / v% iodine, 2 w / v% potassium iodide) is added, and distilled water is added. Adjust to 100 ml.
(3) The aqueous solution is shaken at 25 ° C. for 30 minutes under light-shielding conditions, and the absorbance at a wavelength of 680 nm is measured at 25 ° C.

(B) Jelly strength (N / cm2):
A 30% by weight aqueous solution of dextrin is prepared with distilled water at 80 ° C., and the jelly strength (N / cm 2) when this is allowed to stand at 5 ° C. for 24 hours is measured according to the following method.

  Under a 5 ° C. condition, using a plunger with a diameter of 3 mm, a load is applied at a plunger speed of 60 mm / min, and the load (N / cm 2) when the measurement object breaks is measured.

(C) Viscosity (mPa · s):
A 30% by weight aqueous solution of dextrin was prepared with distilled water at 25 ° C., and the viscosity (mPa · s) when this was allowed to stand at 25 ° C. for 5 minutes was measured under the BL type rotational viscometer (rotor no. 1 to 4) for 1 minute at a rotational speed of 12 rpm. The viscosity ranges that can be measured under these conditions are rotor No. 1: 0 to 500 mPa · s, rotor No. 2: 0 to 2500 mPa · s, rotor No. 3: 0 to 10000 mPa · s, rotor No. 4: 0. ˜50000 mPa · s.

  The results are shown in Table 1.

Experimental Example 1 Preparation of Takoyaki (1)
Takoyaki was prepared using various dextrins shown in Table 1. Specifically, all the raw materials shown in Table 2 were mixed, and 3 parts of various dextrins shown in Table 3 were added to obtain a dough for takoyaki. Next, pour the dough into a heated takoyaki plate, put an appropriate amount of tempura, leek, red ginger, hot water octopus on it, and when the surface of the dough has hardened, turn it over and turn the takoyaki slightly to burn Grill until tick and prepare takoyaki. The texture of takoyaki immediately after preparation was evaluated, and after partly taking a rough heat, quickly frozen at -50 ° C, placed in a freezer at -20 ° C for one week, and then reheated in a microwave oven before eating. Evaluated. The results are shown in Table 3.

<Evaluation items>
(Immediately after preparation) The food texture immediately after preparation was evaluated in five stages for the following three items.
Lightness: (Light) +++>++>+>±> − (heavy)
Creamy feeling: (Creamy) +++>++>+>±>-(sticky, sticky)
Melting in the mouth: (good, easy to loosen in the mouth) +++>++>+>±> − (bad, snarling)
(After freezing and thawing) The overall evaluation of the texture after freezing and thawing was evaluated according to the following five levels.
(There is almost no decrease in mouthfeel and mouth melt, and the mouthfeel and mouth melt immediately after preparation are maintained.) +++>++>+>±> − (Feel mouthfeel becomes a heavy texture, etc.) , Mouth melting has decreased)
The evaluation of freezing and thawing is an evaluation when the preparation was snap frozen at −50 ° C., placed in a freezer at −20 ° C. for 1 week, and then reheated in a microwave oven.

  From Table 3, by using dextrins having a blue value of 0.66 (Example 1-1) and 0.60 (Example 1-2), a heavy food while having a crisp and creamy texture It was possible to prepare a takoyaki with light and good mouth melting without feeling. Furthermore, even when the prepared takoyaki was frozen and thawed, the texture and good melting in the mouth were maintained as immediately after preparation. On the other hand, a dextrin having a blue value of less than 0.4 (Comparative Example 1-2: Blue value 0.32, Comparative Example 1-4: Blue value 0.11, Comparative Example 1-5: Blue value 0.04). When used, the texture was almost the same as that of the blank without addition of dextrin, and the texture that was produced when the prepared takoyaki was frozen and thawed could not be improved. Similarly, when a dextrin having a blue value of 1.2 or more is used (Comparative Example 1-1: Blue value 1.42, Comparative Example 1-3: Blue value 1.54), a pasty texture It was far from the intended creamy texture and good mouth melt.

Experimental Example 2 Preparation of Takoyaki (2)
Takoyaki was prepared using various dextrins similar to those in Table 1. Specifically, all the raw materials shown in Table 4 were mixed, and 3 parts of various dextrins shown in Table 5 were added to prepare a dough for takoyaki. Next, pour the dough into a heated takoyaki plate, put an appropriate amount of tempura, leek, red ginger, hot water octopus on it, and when the surface of the dough has hardened, turn it over and turn the takoyaki slightly to burn Grill until tick and prepare takoyaki. The texture of takoyaki immediately after preparation was evaluated, and after partly taking a rough heat, quickly frozen at -50 ° C, placed in a freezer at -20 ° C for one week, and then reheated in a microwave oven before eating. Evaluated. The results are shown in Table 5. About the prepared takoyaki, the food texture at the time of defrosting with a microwave oven was evaluated immediately after preparation and after freezing for one week. The results are shown in Table 5.

  Compared with Experimental Example 1 in which 100% of wheat flour is used in addition to wheat flour, the loosening in the mouth is somewhat eliminated, and the food has a heavy and heavy texture and is frozen and thawed. The feeling was partially eliminated (blank). However, on the other hand, the paste-like texture peculiar to the modified starch was pushed to the front, and the blank takoyaki became heavy. However, even when such a modified starch is used in combination, by using dextrins having a blue value of 0.66 (Example 2-1) and 0.60 (Example 2-2), a sticky texture Thus, a takoyaki having a creamy and light texture and a good mouth melt could be prepared. On the other hand, it is inevitable that all of the takoyaki of the comparative example will have a paste-like texture and a sticky texture peculiar to the modified starch, and the target creamy and lightly meltable texture is prepared. Could not be achieved (Comparative Examples 2-1 to 2-5).

Experimental Example 3 Preparation of Takoyaki (3)
According to the formulation of Table 4, takoyaki was prepared in the same manner as in Experimental Example 2 except that the modified starch used was changed to acetylated adipic acid crosslinked starch and the addition amount of dextrin was changed to 2 parts by mass (Example 3-1). . As the dextrin, the dextrin of Preparation Example 3 (blue value 0.83) was used. The takoyaki prepared in the non-dextrin-added section had a paste-like texture, and after freezing for another week, the texture became heavier by passing through a thawing process. On the other hand, the takoyaki prepared using the dextrin of Preparation Example 3 had a creamy texture and a light mouth melt immediately after the preparation and even after freezing and thawing, despite using the modified starch.

Experimental Example 4 Preparation of Takoyaki (4)
Takoyaki was prepared according to the recipe in Table 6. Specifically, all the raw materials shown in Table 6 were mixed to prepare a dough for takoyaki. Next, pour the dough into a heated takoyaki plate, put a suitable amount of tempura, leek, red ginger, hot water octopus on it, and when the surface of the dough has hardened, turn it over and turn the takoyaki slightly so that the surface is slightly burnt Baked until cooked. The texture of the takoyaki immediately after preparation was evaluated, and after partly taking a rough heat, quickly frozen at −50 ° C., placed in a freezer at −20 ° C. for 1 week, and then reheated in a microwave oven. The texture was evaluated.

  In the dextrin-free zone, the prepared takoyaki has a pasty texture, and after freezing for another week, the texture has become a heavier texture (Comparative Example 4-1). . On the other hand, the takoyaki prepared using the dextrin of Preparation Example 1 (blue value 0.66) has a creamy texture and lightness immediately after preparation and even after freezing and thawing, despite using modified starch. Had mouth melt. Moreover, the takoyaki prepared by using fermented cellulose together was a fluffy texture, and was a takoyaki that was creamy but had a very light texture and melted mouth (Example 4-1).

Experimental Example 5 Preparation of Okonomiyaki Okonomiyaki was prepared according to the formulation in Table 7. Specifically, all the raw materials shown in Table 7 were mixed to prepare a dough for okonomiyaki. Next, the dough was spread on a heated hot plate, and appropriate amounts of top, leeks and red ginger were put on it, and when the ground contact surface with the plate hardened, it was baked until the inside surface was burnt. The texture of okonomiyaki immediately after preparation was evaluated, and after partly taking a rough heat, quickly frozen at -50 ° C, placed in a freezer at -20 ° C for 1 week, and then reheated in a microwave oven. The texture was evaluated. The results are shown in Table 8.

  From Table 8, by using dextrins having a blue value of 0.66 (Example 5-1), 0.60 (Example 5-2) and 0.83 (Example 5-3), it was drenched. An okonomiyaki with a light and good mouth melt could be prepared without having a heavy texture while having a creamy texture. Furthermore, the prepared okonomiyaki maintained the same texture and good mouth melting as immediately after the preparation even when frozen and thawed (Examples 5-1 to 5-3). On the other hand, a dextrin having a blue value of less than 0.4 (Comparative Example 5-2: Blue value 0.32, Comparative Example 5-4: Blue value 0.11, Comparative Example 5-5: Blue value 0.04) When used, the texture was almost the same as that of the blank without addition of dextrin, resulting in a paste-like texture and a sticky texture unique to the modified starch. Similarly, when a dextrin having a blue value of 1.2 or more is used (Comparative Example 5-1: Blue value 1.42, Comparative Example 5-3: Blue value 1.54), a pasty texture Thus, it was far from the intended creamy texture and good melting of the mouth.

Experimental Example 6 Preparation of Frozen Pizza According to the formulation in Table 9, a frozen pizza was prepared. Specifically, all the raw materials shown in Table 9 were mixed with a mixer, fermented for several hours, molded, and then baked in an oven. Evaluate the texture of the pizza immediately after preparation, and after partly taking a rough heat, quickly freeze it at -50 ° C, put it in a freezer at -20 ° C for one week, and then reheat it in a microwave oven The texture was evaluated.

  The pizza prepared using the dextrin of Preparation Example 2 (blue value 0.60) had a soft and moist texture immediately after preparation and even after freezing and thawing (Example 6). Furthermore, it was a pizza with a moist texture and good melt in the mouth.

Experimental Example 7 Preparation of Cake A cake was prepared according to the formulation shown in Table 10 below. Specifically, the raw materials shown in Table 10 were whipped with a whipper, poured into a sponge cake mold, and fired. Immediately after baking, the cake was removed from the mold and allowed to cool on a net to prepare a cake. The texture of the cake immediately after being allowed to cool was evaluated. A part of the cake was quickly frozen at −50 ° C., placed in a freezer at −20 ° C. for 1 week, and then reheated in a microwave oven to evaluate the texture.

  The cake prepared using the dextrin of Preparation Example 1 (blue value 0.66) was a cake having a soft and moist texture compared to the dextrin-free group (Example 7). Furthermore, it was a cake having a good mouth melt without having a heavy mouth melt while having a moist texture. Furthermore, the cake of Example 7 maintained a soft and moist texture and good mouth melting even when frozen and thawed.

  It is possible to provide a flour-containing food having a mouthfeel and a mouthfeel while providing a creamy texture and a moist and soft texture. For example, Takoyaki, Okonomiyaki, Akashiyaki, Taiyaki, Imagawayaki, Monjayaki, pizza with a soft and moist texture and good mouth melt, with a creamy texture but light texture and good mouth melt , Bread, cakes and donuts can be provided. In particular, even when modified starch is used in addition to wheat flour as a raw material, the unique stickiness of modified starch does not affect the texture, and it is a good food that is comparable to that immediately after preparation after long-term storage or after freezing and thawing. It is possible to provide a flour-containing food that retains the feeling and melted mouth.

Claims (5)

Possess the following properties (a), characterized in that it contains a dextrin DE is 3-4.5, quality-improving agent for flour containing food;
(A) The blue value measured under the following conditions is in the range of 0.5 to 0.9 :
(1) A dextrin 1 w / v% aqueous solution is prepared with distilled water at 80 ° C. and cooled to 25 ° C.
(2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(3) After shaking the prepared solution at 25 ° C. for 30 minutes in a light-shielded state, the absorbance at 680 nm of the reaction solution is measured using a spectrophotometer under the 25 ° C. condition, and this is regarded as the blue value. A wheat flour-containing food comprising the quality improver according to claim 1. The wheat flour-containing food according to claim 2, comprising 5 to 50% by mass of a modified starch. The flour-containing food according to claim 2 or 3, wherein the flour-containing food is Takoyaki, Okonomiyaki, Akashiyaki, Taiyaki, Imagawayaki, Monjayaki, pizza, bread, cake or donut. The following properties (a) have a flour-containing foods behind Quality improvement wherein the DE is added dextrin is from 3 to 4.5;
(A) The blue value measured under the following conditions is in the range of 0.5 to 0.9 :
(1) A dextrin 1 w / v% aqueous solution is prepared with distilled water at 80 ° C. and cooled to 25 ° C.
(2) 10 ml of the above 1% dw / v aqueous solution of dextrin (25 ° C.) is mixed with 10 ml of an aqueous solution containing 20 mg of iodine and 200 mg of potassium iodide, and adjusted to 100 ml with distilled water.
(3) After shaking the prepared solution at 25 ° C. for 30 minutes in a light-shielded state, the absorbance at 680 nm of the reaction solution is measured using a spectrophotometer under the 25 ° C. condition, and this is regarded as the blue value.