JP6710164B2 - Mix for takoyaki or okonomiyaki - Google Patents

Description

The present invention relates to a mix used for producing takoyaki or okonomiyaki.

Takoyaki is made by adding flour such as wheat flour, seasonings, expanding agents, eggs, dashi, water, etc. to a batter, pouring the batter into a special type baking machine, and further, various ingredients such as octopus chopping. In addition, it was baked. Further, okonomiyaki is a kind of so-called teppanyaki, which is a batter basically having the same composition as the takoyaki batter, to which ingredients such as cabbage and meat pieces are added according to taste and baked. Regarding takoyaki and okonomiyaki, it is preferable that the appearance has a moderately baked color, and the texture is crispy on the surface, and the inside is smooth and the texture melts well in the mouth.

In recent years, in order to easily eat takoyaki or okonomiyaki at home, a mixture of powders such as flour, various seasonings and expanding agents is commercially available as a mix for takoyaki or okonomiyaki. For example, Patent Document 1 describes a mix for takoyaki or okonomiyaki containing 0.01 to 1 part by mass of malt powder and 20 to 35 parts by mass of starch such as potato starch with respect to 100 parts by mass of cereal flour. There is. According to Patent Document 1, when the malt powder is contained in the above range, the obtained takoyaki and okonomiyaki have good baking color and favorable texture.

In the past, a technique has been known in which wheat starch-containing foods such as taiyaki and breads, and wheat flour-containing foods are blended with potato starch for the purpose of improving the appearance and texture.
For example, Patent Document 2 describes blending 40% by mass or more of unprocessed or processed glutinous potato starch with a mix for baked confectionery in which the content of flour such as wheat flour is less than 3% by mass. According to Patent Document 2, it is possible to produce a baked confectionery that does not have a brown color and has a transparent appearance, and the baked confectionery has a transparent appearance and not only immediately after baking but also when refrigerated and stored after baking. It is said that a good texture can be maintained.
Further, Patent Document 3 describes a mix for bakery foods containing glutinous potato starch as a main raw material powder, and specific examples thereof include takoyaki and okonomiyaki. According to Patent Document 3, it is said that a bakery food having a transparent appearance and a soft texture can be obtained.

JP, 2012-191915, A JP, 2013-212104, A JP, 2013-179841, A

With the diversification of lifestyles these days, the eating styles of takoyaki and okonomiyaki are also diversifying, and not only the eating style to eat immediately after baking, but also the eating style to be left at room temperature for a while after baking, or refrigeration or In many cases, a meal style of eating after reheating with a heating cooker such as a microwave oven after frozen storage is adopted, and even in such a meal style of eating something after a certain time has passed after baking. It is desired to maintain a texture equivalent to that immediately after baking. That is, there is a demand for takoyaki and okonomiyaki that are excellent in the effect of suppressing aging. However, the desired appearance and texture are completely different from baked confectionery such as Taiyaki and breads, and in octopus and okonomiyaki, it has an excellent effect of suppressing aging and is good not only immediately after baking but also when stored after baking. A mix for takoyaki or okonomiyaki that provides a pleasant texture has not yet been provided.

An object of the present invention is to provide a mix for takoyaki or okonomiyaki, which is capable of producing a takoyaki or okonomiyaki that is excellent in the effect of suppressing aging and that provides a good texture not only immediately after baking but also when stored after baking. ..

The present invention contains flour, glutinous potato starch, and at least one selected from the group consisting of malt powder and α-amylase, and the content of the malt powder is 0 with respect to 100 parts by mass of the flour. 0.01 to 0.2 parts by mass, and the content of the α-amylase is 0.0001 to 0.01 parts by mass with respect to 100 parts by mass of the flour, which is a mix for takoyaki or okonomiyaki.

Further, the present invention contains flour, glutinous potato starch, and one or more selected from the group consisting of malt powder and α-amylase, and the content of the malt powder is 100 parts by mass of the flour. 0.01-0.2 parts by mass, and the content of the α-amylase is 0.0001-0.01 parts by mass with respect to 100 parts by mass of the flour, which is takoyaki or okonomiyaki.

According to the present invention, it has an excellent effect of suppressing aging, and when it is stored not only immediately after firing but also after firing, for example, it is left at room temperature for a while after eating, or it is reheated after refrigeration or frozen storage after firing. Even when it is eaten after that, takoyaki or okonomiyaki is provided, which melts well in the mouth and has a good texture.

The mix for takoyaki or okonomiyaki of the present invention (hereinafter, also simply referred to as “mix”) contains flour. As the flour, strong flour, semi-strong flour, medium-strength flour, soft flour, durum wheat flour, or other wheat flour such as heat-treated flour, rye flour, corn flour, barley flour, buckwheat flour, rice flour, beans as flour other than flour Examples of the powder include powders, dope powders, fluff powders, and foam powders, and these can be used alone or in combination of two or more kinds. Among these cereal flours, wheat flour is particularly preferable, and medium-strength flour is particularly preferable because it has excellent shape retention of takoyaki or okonomiyaki produced using a mix and can achieve a thick consistency with good melting in the mouth. Flour is usually the main component of the mix of the present invention, and the content thereof is at least 70% by mass or more, and preferably 85 to 95% by mass, based on the total mass of the mix of the present invention.

The mix of the present invention is characterized in that it contains glutinous potato starch and one or more kinds selected from the group consisting of malt powder and α-amylase. In a mix mainly composed of flour such as wheat flour, by further using glutinous potato starch and malt powder and/or α-amylase in combination, as is clear from the comparison between Examples and Comparative Examples described later, Aging of the texture of takoyaki or okonomiyaki produced using the mix is effectively suppressed, and not only immediately after baking, but when eating after standing for a certain time at room temperature after baking, or after refrigeration or frozen storage after baking. Even when eating after being reheated, it becomes possible to obtain a good texture with a good meltability in the mouth.

In the present invention, the glutinous potato starch is potato starch having a higher amylopectin content than potato starch derived from normal potato (Uruchi varieties), which is obtained from glutinous potatoes. As the glutinous potato starch, one having an amylopectin content of preferably 85% by mass or more, more preferably 90% by mass or more is preferably used. In addition, the content of amylopectin in the potato starch derived from usual potato (Uruchi species) is about 75 to 80% by mass. As the glutinous potato starch, those described in JP-T-2002-538799 and JP-T-2002-538801 can be used, and commercially available ones can also be used.

In the present invention, as the glutinous potato starch, in addition to the unprocessed glutinous potato starch that has not been processed, various types of glutinous potato starch obtained by subjecting the uncooked glutinous potato starch to various treatments are used. It can also be used. Examples of the processing applied to the unprocessed rice cake potato starch include etherification such as carboxymethylation and hydroxypropylation; esterification with acetic acid, phosphoric acid, adipic acid, succinic acid, octenylsuccinic acid and the like; phosphoric acid And cross-linking with an acid such as adipic acid, etc., and these processes may be carried out singly or in combination of two or more. Preferred processed waxy potato starches include acetylated waxy potato starch, hydroxypropylated waxy potato starch, acid-crosslinked acetylated waxy potato starch (acetylated waxy potato starch further crosslinked with acid), Examples thereof include hydroxypropylated waxy potato starch that has been acid-crosslinked (hydroxypropylated potato starch that has been further crosslinked with an acid). The acetylation method can be carried out by applying an acetylating agent such as acetic anhydride, vinyl acetate or acetyl chloride according to a conventional method. Examples of the hydroxypropylation and acid crosslinking methods include, for example, Japanese Patent No. 2893003. The method described in the publication can be adopted.

The content of glutinous potato starch is preferably 1 to 30 parts by mass, and more preferably 5 to 10 parts by mass with respect to 100 parts by mass of flour contained in the mix of the present invention. If the content of glutinous potato starch is too small, it is of little significance to use, and if it is too large, the shape retention of Takoyaki or Okonomiyaki produced using the mix is poor and there is a risk of it crushing before eating. Therefore, the above range is preferable in consideration of these.

The malt powder (malt flour) used in the present invention is obtained by drying and crushing malt obtained by germinating malts. Malt powder usually contains many sugars, minerals and vitamins in addition to enzymes such as amylase and protease. Examples of malt include barley, rye, and wheat malt, and one of these can be used alone or in combination of two or more. Among these, barley malt is particularly preferable. Malt may be produced according to a conventional method, and the malt can be pulverized by a known method such as roll pulverization, air flow pulverization and hammer mill. Alternatively, a commercially available malt powder may be used. The malt powder used in the present invention is in a dry state, and its water content is usually 7% by mass or less.

The α-amylase used in the present invention is an enzyme that hydrolyzes the α-1,4-glucoside bond of starch. In the present invention, any α-amylase that can be used in foods can be used, and the origin, preparation method, etc. are not particularly limited, but α-amylase produced by a microorganism is particularly preferable. In the present invention, a commercially available α-amylase can also be used, and specific product names include, for example, “Fungamil 2500SG” (manufactured by Novozymes Japan KK) and “BakeZymP500BG” (manufactured by DSM).

When malt powder is contained in the mix of the present invention, its content is 0.01 to 0.2 parts by mass, preferably 0. The amount is 01 to 0.1 part by mass, more preferably 0.01 to 0.05 part by mass.
When the mix of the present invention contains α-amylase, the content thereof is 0.0001 to 0.01 parts by mass, preferably 0, with respect to 100 parts by mass of the flour contained in the mix of the present invention. 0.0001 to 0.001 part by mass.

By setting the malt powder and the content of α-amylase in the mix to the specific ranges, respectively, compared to a mix in which both components are not added, the effect of suppressing aging of takoyaki or okonomiyaki produced using the mix is excellent, Moreover, not only a thick melt-in-the-mouth melt is obtained, but also the appearance of takoyaki or okonomiyaki is improved. Specifically, as a result of improving the baking color, suppressing the fading of the baking color even after refrigeration, and imparting an appropriate hardness with a crunchy texture to the surface of the takoyaki or okonomiyaki, Alternatively, the shape retention of okonomiyaki is improved, and the volume can be easily increased. Takoyaki or okonomiyaki produced using a conventional mix has a lack of hardness of the skin, and when the volume is large, it tends to be crushed or dented, which makes it difficult to produce a product with a large volume. According to the mix of the present invention, it is possible to obtain takoyaki or okonomiyaki that is excellent in aging suppressing effect and texture while having a good volume and a good appearance. When the content of malt powder and α-amylase is less than the lower limit of the above range in 100 parts by mass of flour, it is of little significance to use these, and conversely, when the upper limit of the above range is exceeded, it was produced using a mix. Takoyaki or okonomiyaki has poor shape retention and may have a sticky texture.

The mix of the present invention may further contain an oil and/or an emulsifier in addition to the above-mentioned components (cereal flour, glutinous potato starch, malt powder, α-amylase). The use of oils and/or emulsifiers can further improve the effect of suppressing the aging of takoyaki or okonomiyaki. It is particularly effective to use both fats and oils and emulsifiers.

As the fats and oils, fats and oils generally used in foods can be used without particular limitation, for example, butter, beef tallow, animal fats and oils such as lard; salad oil, corn oil, soybean oil, safflower oil, rapeseed oil, palm oil, Examples thereof include vegetable oils and fats such as cottonseed oil, sunflower oil, rice bran oil, sesame oil, and olive oil; hardened oils and fats thereof; mixed oils and fats thereof, and one of these may be used alone or two or more thereof may be used in combination. These oils and fats may be liquid or powdery, that is, powdered oils and fats. Among these fats and oils, corn oil is particularly preferable because it has a good flavor and the takoyaki or okonomiyaki prepared using the mix has a good meltability in the mouth.

The content of fats and oils is preferably 0.1 to 30 parts by mass, and more preferably 10 to 20 parts by mass with respect to 100 parts by mass of flour contained in the mix of the present invention. If the content of fats and oils is too low, it is of little significance to use, and if it is too high, the resulting takoyaki or okonomiyaki may have a sticky and unpleasant texture. ..

As the emulsifier, emulsifiers widely used in foods can be used without particular limitation, and examples thereof include glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin, organic acid monoglyceride, sodium stearoyl lactylate, stearoyl. Calcium lactate can be used, and one of these can be used alone or two or more can be used in combination. Of these emulsifiers, glycerin fatty acid ester is particularly preferable because it improves the melting of the takoyaki or okonomiyaki prepared using the mix in the mouth.

The content of the emulsifier is preferably 0.01 to 3 parts by mass, and more preferably 0.1 to 1 part by mass with respect to 100 parts by mass of the flour contained in the mix of the present invention. If the content of the emulsifier is too small, it is of little significance to use, on the contrary, if it is too large, the shape retention of the takoyaki or okonomiyaki produced using the mix is poor, and it may be crushed before eating. Considering these, the above range is preferable.

The mix of the present invention contains, in addition to the above-mentioned components (cereal flour, glutinous potato starch, malt powder, α-amylase, fats and oils, emulsifiers), other components, such as salt and seasonings (soy sauce powder, fermented seasoning). Ingredients, powdered miso, amino acids, etc., sugars, vegetable proteins (soybean powder, wheat protein, etc.), yam powder, egg powder (whole egg powder, egg yolk powder, egg white powder, etc.), fish clauses (bonito, mackerel, etc.) 1 or 2 selected from soda and tuna, etc.), powdered kelp, expanding agents (baking soda, baking powder, ispata, etc.), thickeners, spices, colorings, extracts/soups, dried vegetables, etc. The above can be further contained. The starch of the present invention is a starch other than glutinous potato starch, for example, cornstarch, waxy cornstarch, tapioca starch, non-glutinous potato starch, raw starch such as wheat starch and rice starch. , And processed starch obtained by subjecting these unprocessed starches to one or more treatments such as fat and oil processing, α-formation, etherification, esterification, cross-linking and oxidation. From the viewpoint of more reliable playing, it is preferable that the starch contains only glutinous potato starch.

The mix of the present invention is obtained by mixing the above components, and is usually a powder at normal temperature and pressure. The mix of the present invention is for takoyaki or okonomiyaki, and these can be produced according to a conventional method. Typically, the mix is watered to prepare a dough, and the dough is baked to give a takoyaki. Alternatively, okonomiyaki can be produced. In addition, "takoyaki" according to the present invention includes "takoyaki-style food", and "okonomiyaki" according to the present invention includes "okonomiyaki-style food". The term "style food" is based on the usual "Takoyaki" or "Okonomi-yaki", and by combining it with other ingredients, seasonings, cooking methods, etc., strictly speaking, it is in the category of "Takoyaki" or "Okonomi-yaki". It means that the food has the image of “takoyaki” or “okonomiyaki” although it is not included in the above.

The takoyaki or okonomiyaki of the present invention produced using the mix of the present invention has a composition in which the composition of the mix is reflected, and basically, flour, glutinous potato starch, malt powder and α- At least one selected from the group consisting of amylase, the content of the malt powder is 0.01 to 0.2 parts by mass relative to 100 parts by mass of the flour, the content of the α-amylase is It is 0.0001 to 0.01 parts by mass with respect to 100 parts by mass of flour. The takoyaki or okonomiyaki of the present invention may be eaten immediately after baking, may be left at room temperature for a while after baking, and then may be eaten by thawing in a microwave oven or the like after being refrigerated or frozen and stored. May be. Regardless of the eating style, the surface is crispy and savory, yet the inside is smooth and the mouthfeel is good.

Hereinafter, the present invention will be described in detail with reference to examples, but the present invention is not limited to the following examples.

[Examples 1 to 21, Comparative Examples 1 to 6 and Reference Examples 1 to 5]
1000g of raw material powder of Takoyaki shown in Tables 1 to 3 below was mixed with 10g of sugar, 10g of salt and 40g of bonito flavor seasoning to produce a mix for Takoyaki. To 100 g of this takoyaki mix, 350 g of water and 30 g of beaten egg were added and mixed with stirring to prepare a dough. The dough was poured into a takoyaki machine heated to 190° C., chopped octopus, tempura, leek and red ginger were added and heated to obtain a takoyaki by heating until the entire heat passed. The details of the raw materials used are as follows.
・Wheat flour (medium strength flour, trade name "Sparrow", manufactured by Nisshin Seifun Co., Ltd.)
・Mochi seed potato starch (amylopectin content 95% by mass)
・Malt powder (trade name "malt powder", manufactured by Oriental Yeast Co., Ltd.)
-Α-amylase (trade name "Fungamil 2500SG" (manufactured by Novozymes Japan Co., Ltd.)
・Fats and oils (corn oil, trade name "NISSIN CONE OIL", manufactured by Nisshin Oillio Group Co., Ltd.)
・Emulsifier (glycerin fatty acid ester, trade name "Emergency MS", manufactured by Riken Vitamin Co., Ltd.)

〔Evaluation test〕
Two types of takoyaki of each Example, Comparative Example and Reference Example were prepared, one that was left at room temperature for 1 hour after firing and one that had been frozen, refrigerated and reheated. Specifically, the latter treatment is to freeze the takoyaki of each Example and Comparative Example, store it in a freezer for 1 week, store it in a refrigerator overnight, and then reheat it in a microwave oven (for 6 takoyaki, It was heated at an output of 1500 W for 40 seconds). Ten panelists each eat takoyaki, and the texture at that time was evaluated according to the following evaluation criteria. The average values of the evaluation points of 10 panelists are shown in Tables 1 to 3 below.

(Evaluation criteria of texture)
5 points: Melting in the mouth is quite good.
4 points: Melt in the mouth is good.
3 points: Normal melting in the mouth.
2 points: Melting in the mouth is bad.
1 point: Melting in the mouth is quite bad.

In Table 1, it can be seen from the comparison between the example and the comparative example that the use of glutinous potato starch is effective in suppressing the aging of takoyaki. In addition, based on the results of Reference Examples, the content of glutinous potato starch in the mix is preferably 5 to 30 parts by mass, and more preferably 5 to 10 parts by mass with respect to 100 parts by mass of the flour contained in the mix. It turns out to be preferable.

In Table 2, from the comparison between the example and the comparative example, in order to suppress the aging of takoyaki, the malt powder and the content of α-amylase in the mix should be within the ranges of the examples. It's obvious. In addition, when the malt powder was used (Examples 5 to 8) and the α-amylase was used (Examples 9 to 11), the latter result was better. It can be seen that the combination of Mochi breed potato starch and α-amylase is particularly effective.

From the results in Table 3, it can be seen that the use of fats and oils (corn oil) is effective for suppressing the aging of takoyaki, and the combined use of fats and oils and emulsifiers is particularly effective. Also, based on the results of Reference Examples, the content of fats and oils in the mix is preferably not more than 35 parts by mass with respect to 100 parts by mass of the flour contained in the mix, and the content of the emulsifier in the mix. It can be seen that is preferably not more than 10 parts by mass with respect to 100 parts by mass of flour contained in the mix.

In each of the above examples, the produced Takoyaki has a good baking color, the fading of the baking color is suppressed even after refrigeration, and the skin of the Takoyaki has a crunchy texture and has an appropriate hardness. It was Therefore, according to the mix for takoyaki or okonomiyaki of the present invention including the above-mentioned examples, it is possible to obtain takoyaki or okonomiyaki that is excellent in shape retention while having volume, and is excellent not only in aging suppression and inner thickening, but also in appearance. It is clear.

Claims (6)

Contains wheat flour, glutinous potato starch, and at least one selected from the group consisting of malt powder and α-amylase, and the content of the malt powder is 0.01 to 0 with respect to 100 parts by mass of the flour. 0.2 parts by mass, the content of the α-amylase is 0.0001 to 0.01 parts by mass with respect to 100 parts by mass of the flour, and a mix for takoyaki or okonomiyaki. The said rice glutinous potato starch is a raw rice glutinous potato starch, an acetylated waxy potato starch, a hydroxypropylated waxy potato starch, an acid-crosslinked acetylated potato starch and an acid-crosslinked hydroxypropylated potato starch. The mix for takoyaki or okonomiyaki according to claim 1, which is one or more selected from the group consisting of starch. The mix for takoyaki or okonomiyaki according to claim 1 or 2, wherein the content of amylopectin in the glutinous potato starch is 85% by mass or more. The mix for takoyaki or okonomiyaki according to any one of claims 1 to 3, further comprising fats and oils, and the content of the fats and oils is 0.1 to 30 parts by mass with respect to 100 parts by mass of the flour. The mix for takoyaki or okonomiyaki according to any one of claims 1 to 4, further comprising an emulsifier, and the content of the emulsifier is 0.01 to 3 parts by mass relative to 100 parts by mass of the flour. Contains wheat flour, glutinous potato starch, and at least one selected from the group consisting of malt powder and α-amylase, and the content of the malt powder is 0.01 to 0 with respect to 100 parts by mass of the flour. .2 parts by mass, the content of the α-amylase is 0.0001 to 0.01 parts by mass relative to 100 parts by mass of the flour, takoyaki or okonomiyaki.