JP7077070B2 - Method for manufacturing dough composition for spherical baked food and method for manufacturing spherical baked food - Google Patents

Description

The present invention relates to a method for producing a dough composition for a spherically baked food and a method for producing a spherically baked food.

Spherical baked foods such as takoyaki are manufactured and eaten in many forms, from those baked at home to those that are manufactured and sold at food stalls and supermarkets, and those that are mass-produced as frozen foods.
Taking takoyaki as an example of a spherical baked food, there are various textures preferred. For example, in the Kansai region, a soft texture is preferred overall. On the other hand, in the Kanto region, a crispy texture with a soft inside and a crispy outside is preferred. Many techniques have been developed for mass production while achieving such a texture.

For example, Patent Document 1 describes a takoyaki flour consisting of 95 to 99.8 parts by weight of wheat flour and 0.2 to 5 parts by weight of pregelatinized starch. In Patent Document 1, such a configuration facilitates baking, retains a bulging appearance, and enables the production of takoyaki having an excellent texture even during baking and after freezing and reheating. ing.
Further, Patent Document 2 describes frozen takoyaki that is not thawed and cured by a microwave oven. In Patent Document 2, thawing and hardening is prevented by adding 3 to 30% (weight) of pregelatinized starch to wheat flour.

Japanese Unexamined Patent Publication No. 2001-066903 Japanese Unexamined Patent Publication No. 8-066148

As described above, spherical baked foods such as takoyaki are required to have a soft content and a crisp, crispy texture. As described in Patent Document 1 or 2, the softness of the contents can be realized by blending pregelatinized starch or oil / fat in the dough material. However, there is a problem that the contents are too soft and deformed, or the blended oil and fat components ooze out, so that a crisp texture on the outer skin surface cannot be realized.

The present invention has been made in view of the above circumstances, and is a dough composition for spherical baked foods that can realize a soft texture with a thick inside while maintaining a crisp and crispy texture immediately after baking. An object of the present invention is to provide a method for producing a product and a method for producing a spherical baked food.

The present invention includes the following [1] to [9].
[1] A method for producing a dough composition for a spherical baked food containing grain flour and water, which comprises a step of mixing pregelatinized wheat flour and an onion. Method.
[2] The dough composition for spherical baked food according to [1], wherein the blending amount of the pregelatinized wheat flour to be blended in 100 parts by mass of the dough composition for spherical baked food is 1 part by mass or more and 10 parts by mass or less. How to make things.
[3] The spherical baked food product according to [1] or [2], wherein the amount of the onion blended in 100 parts by mass of the dough composition for spherical baked food is 1 part by mass or more and 10 parts by mass or less. A method for producing a dough composition.
[4] The method for producing a spherical baked food dough composition according to any one of [1] to [3], wherein the onion is a cut product of raw onion.
[5] The method for producing a dough composition for a spherical baked food according to any one of [1] to [4], wherein the cabbage is mixed.
[6] The method for producing a spherical baked food dough composition according to any one of [1] to [5], wherein the pregelatinized starch is mixed.
[7] The method for producing a dough composition for a spherical baked food according to any one of [1] to [6], wherein the spherical baked food is takoyaki.
[8] A method for producing a spherical baked food, wherein the spherical baked food dough composition is prepared by the method for producing a spherical baked food dough composition according to any one of [1] to [7]. A method for producing a spherical baked food, comprising a step of putting a dough composition for a spherical baked food into a baking mold and baking the dough into a spherical shape.
[9] The method for producing a spherical baked food according to [8], wherein the spherical baked food is takoyaki.

According to the present invention, a method for producing a dough composition for a spherical baked food and a spherical baked food that can realize a soft texture with a thick inside while maintaining a crisp and crispy texture immediately after baking. A manufacturing method can be provided.

<Manufacturing method of dough composition for spherical baked food>
This embodiment is a method for producing a spherical baked food dough composition (hereinafter, may be referred to as "dough composition") containing flour and water. The method for producing a dough composition of the present embodiment is characterized by having a step of mixing pregelatinized wheat flour and onions.

The spherically baked food produced by the present embodiment is a food obtained by baking a dough based on flour into a spherical shape. For example, takoyaki, Akashiyaki, baby castella, Imagawayaki and donuts baked in a spherical shape can be mentioned. In the present embodiment, the spherical baked food is preferably takoyaki.

The spherical baked food using the dough composition produced by the present embodiment has an exodermis covering the surface and a content covered with the exodermis. The outer skin is made of baked dough. The contents may be a dough having the same composition as the dough of the outer skin, or may be a baked dough having a composition different from that of the dough of the outer skin. The contents may have ingredients. Examples of the ingredients include vegetables, meat, seafood, eggs, tenkasu, condiments, pickled ginger and the like.

≪Dough composition≫
The dough composition produced by this embodiment is mainly composed of flour and water, and contains pregelatinized wheat flour and onions.

-Flour Examples of flour include flour such as soft flour, medium-strength flour, whole grain flour, semi-strong flour, strong flour, and durum flour, rice flour, rye flour, rye flour, and corn flour. These flours may be used alone or in combination of two or more.
The content of the flour in the dough composition may be appropriately determined according to the type of the desired baked food, but may be about 20 to 100% by mass, preferably 50 to 95% by mass, based on the total mass excluding water. , More preferably 70 to 90% by mass.

-Pregelatinized wheat flour "Pregelatinized wheat flour" is flour such as wheat flour that has been subjected to moist heat treatment or the like to give it a certain amount of water and gelatinized. Unlike pregelatinized starch, pregelatinized wheat flour retains the core portion of wheat flour (flour). Therefore, it does not become a paste by gelatinization, and when blended in the dough composition, it has the effect of preserving the shape of the food structure. Therefore, the outer skin surface of the baked spherical baked food is hardened to some extent. Therefore, a crispy and crispy texture can be exhibited.

Further, the outer skin surface of the spherical baked food is hardened by baking, so that the moisturizing property of the contents is improved. This makes it possible to prevent the inside of the spherical baked food from hardening after baking. That is, it is possible to realize a soft texture with a thick content. The spherical baked food produced using the dough composition obtained by the present embodiment can maintain a smooth and creamy texture.

.. Blending amount In the present embodiment, the blending amount of the pregelatinized wheat flour to be blended in the dough composition is preferably 1 part by mass or more, more preferably 1.2 parts by mass or more in 100 parts by mass of the dough composition. , 1.5 parts by mass or more is particularly preferable.
Further, 10 parts by mass or less is preferable, 9 parts by mass or less is more preferable, and 8 parts by mass or less is particularly preferable.
The upper limit value and the lower limit value can be arbitrarily combined.

When the blending amount of the pregelatinized wheat flour is not more than the above lower limit value, the shape of the spherical baked food after baking can be maintained, and a crispy and crispy texture on the outer skin surface can be realized.
When the blending amount of the pregelatinized wheat flour is not more than the above upper limit value, the contents of the spherical baked food after baking can have a smooth and creamy texture.

-Onion In this embodiment, the onion is mixed with the dough composition. The onion used may be a raw onion or a heated onion.
In this embodiment, crushed onions, cut pieces, ground pieces and the like can be used.
A crushed product is a crushed onion whose size is uneven. The size of the crushed material is, for example, 3 mm or more and 10 mm or less. An example of the crushing means is a hammer mill or the like.
The cut product is a crushed onion having a uniform size, and examples thereof include dice-cut onions and sliced onions. The size of the cut piece is, for example, 3 mm or more and 10 mm or less. Examples of the cutting means are a micro grader, a die cutter, a comitroll, a food processor and the like.
The ground product is a crushed onion whose properties are puree or paste. The size of the ground product is about 0.5 mm. The grinding means is a pulper juice machine, a colloidal mill, a comitroll, a food processor and the like.
From the viewpoint of improving the fluidity of the dough composition, cut onions are preferable, and dice-cut onions are more preferable.

Onions retain water inside the cells. Onions are vegetables with large cells and high water content. When onions are mixed with the dough composition containing pregelatinized wheat flour, the water in the cells is released into the dough composition. The released moisture gives the spherical baked food after baking an appropriate softness. In addition, the released moisture makes the texture of the contents smoother and creamier. In addition, the pectin containing the onion exhibits moisturizing properties and can supply water to the dough composition. Therefore, even when heated onions are used, the above-mentioned effects can be exhibited.

.. Blending amount In the present embodiment, the blending amount of the onion to be blended in the dough composition is preferably 1 part by mass or more, more preferably 1.2 parts by mass or more in 100 parts by mass of the dough composition. .5 parts by mass or more is particularly preferable.
Further, 10 parts by mass or less is preferable, 9 parts by mass or less is more preferable, and 8 parts by mass or less is particularly preferable.
The upper limit value and the lower limit value can be arbitrarily combined.

When the blending amount of the onion is at least the above lower limit value, the texture of the contents of the spherical baked food after baking can be made smoother and creamier.
Although the texture can be further improved by increasing the amount of onion, if the upper limit is exceeded, the onion odor can be noticeably sensed, and if it is less than the above upper limit, the spherical baked food after baking It cannot detect the onion odor and has a good flavor as takoyaki.

-Cabbage In this embodiment, cabbage may be added to the dough composition as an arbitrary ingredient. Like onions, cabbage is a vegetable with large cells and high water content. Moisture is released from the cabbage blended in the dough composition, and the texture of the contents of the spherical baked food can be made smoother and creamier. In addition, cabbage also has the effect of reducing the onion odor.

-Amount of blending When cabbage is blended in the dough composition, the amount is preferably 1/3 to 3 times the amount of onion added, and it is preferable to add the same amount as the amount of onion added.

-Pregelatinized starch In this embodiment, pregelatinized starch may be blended as an arbitrary component. In the present specification, the "pregelatinized starch" is starch extracted from tapioca or the like, which has been heated or oxidized. The pregelatinized starch has a paste-like physical property and can be used as a paste.
When pregelatinized starch is added to the dough composition, it exhibits thickening when baked. Therefore, by blending pregelatinized starch, a thick texture can be imparted to the contents of the spherical baked food.

.. Blending amount When pregelatinized starch is blended in the dough composition, the amount is preferably 1/3 to 1 times the amount of pregelatinized wheat flour added. When the blending amount of the pregelatinized starch is in such a range, it is possible to obtain a spherical baked food having a good balance of melting in the mouth and the smell of wheat flour.

-Other ingredients The above dough composition further includes protein ingredients such as sugars, fats and oils, milk, eggs, soy protein, wheat gluten, thickeners, swelling agents, emulsifiers, enzymes, salt, seasonings, pigments, flavors, etc. May be contained. These materials can be appropriately added depending on the type and quality of the target baked food.

-Ingredients The above-mentioned dough composition may contain ingredients such as tenkasu, pickled ginger, sesame seeds, nuts, fruits, and condiments as ingredients.

≪Mixing method≫
In the method for producing a spherical baked food dough composition of the present embodiment, the dough can be produced by mixing and stirring each material. Taking the dough composition for takoyaki as an example, for example, eggs are added to water and stirred with a mixer, and flour, pregelatinized wheat flour, and fats and oils are mixed in this order. After that, it is preferable to add onions to prepare a dough composition.

When a spherical baked food product is produced using the dough composition produced according to the present embodiment, it is possible to realize a crisp and crispy texture on the outer skin surface and a soft texture with a thick content.
By combining pregelatinized wheat flour with an appropriate particle content and onions that can supply water, it is possible to produce spherical baked foods with a crunchy texture while maintaining a certain texture immediately after baking. It is inferred that.

Furthermore, by combining with pregelatinized starch that exhibits thickening, it is considered that the contents can realize a soft texture with thickening. It is considered that the combination of pregelatinized wheat flour and pregelatinized starch can suppress excessive gelatinization and strengthen the structure of the spherical baked food.

When the onion is not added, the water immobilized on the starch component evaporates and aging starts, and the trot feeling is lost.
In the present embodiment, by blending the onion, a component that retains water is present in the dough composition, and the water is supplied from the component to provide a spherical baked food such as takoyaki having appropriate physical characteristics. Can be done.

<Manufacturing method of spherical baked food>
The present invention provides a method for producing a spherical baked food.
The method for producing a spherical baked food according to the present embodiment includes a step of preparing a spherical baked food dough composition and a baking of the spherical baked food dough composition by the method for producing a spherical baked food dough composition of the present invention. It has a step of putting it in a mold and firing it in a spherical shape.

The method for producing a spherically baked food of the present embodiment will be described by taking takoyaki as an example of the spherically baked food.

≪Step to prepare dough composition for spherical baked food≫
The step of preparing the dough composition for spherical baked food is carried out by the method for producing the dough composition for spherical baked food of the present invention.

≪Step of firing in a spherical shape≫
In the case of producing takoyaki, for example, the dough composition is poured into the recesses of a baking mold having recesses, and the takoyaki pieces and other ingredients are mixed. After that, it is baked, and the dough is inverted and baked into a spherical shape.
More specifically, for example, the dough composition is poured into a recess of an iron plate having a recess of a substantially hemisphere having a diameter of 30 to 50 mm, which has been preheated to about 300 ° C., at 70 to 90% of the volume of the recess.
Next, add the octopus pieces and other ingredients, and bake for about 7 to 10 minutes while turning the whole dough in the recess so that the whole is baked evenly.

≪Freezing process≫
The method for producing a spherically baked food of the present embodiment may include a step of freezing the baked food to obtain a frozen spherically baked food.
The method of freezing is not particularly limited and can be carried out by a conventional method. Specifically, for example, a method of freezing baked takoyaki using a freezer based on a freezing method such as an air blast type freezing method, a semi-air blast type freezing method, or a contact type freezing method, and then storing it at -18 ° C or lower. Alternatively, a method of spraying liquefied nitrogen or liquefied carbon dioxide to freeze the fired takoyaki and then storing it at −18 ° C. or lower can be used.

Frozen takoyaki can be eaten by heating and thawing using a household microwave oven such as a microwave oven, an oven toaster, a steamer, or the like.
The spherical baked food produced by the present invention can realize a soft texture with a thick content while maintaining a crisp and crisp texture immediately after baking.

Hereinafter, the present invention will be described in more detail by way of examples, but the present invention is not limited to these examples.

<Example 1>
≪Adjustment process of dough composition≫
Regarding the effect of cabbage and onion on the texture, a dough composition containing cabbage and onion was prepared, and frozen takoyaki was produced and examined.
Of the dough compositions shown in Table 1, first, eggs were added to water and stirred with a mixer, and auxiliary raw materials other than eggs, wheat flour, and pregelatinized wheat flour were added and mixed in this order. Then, the fats and oils were added and mixed, and finally, the ingredients shown in Table 1 chopped in advance were added and mixed.
1-0 to 1-5 shown in Table 1 mean the composition in which the addition ratio of cabbage and onion is changed. For those without cabbage and onions, the prescription without the ingredients was used for the subsequent experiments.

≪Takoyaki manufacturing process≫
The obtained dough composition is poured into the concave portion of a takoyaki machine heated to 185 ° C., then the chopped octopus is put into the concave portion and fired, and after being inverted and molded in the middle, the entire surface is appropriately coated. Takoyaki that had been baked was produced by baking until it became brown.

≪Freezing process≫
Then, it was frozen in a quick freezer and stored frozen at -18 ° C to produce frozen takoyaki.

[evaluation]
The frozen takoyaki produced in the example was stored frozen at −18 ° C. for 7 days, and then 4 pieces were placed on a plate and cooked at 600 W for 3 minutes using a microwave oven without wrapping. Five minutes after cooking in the microwave, a sensory evaluation was performed on the texture and overall evaluation without applying a sauce or the like. The sensory evaluation was performed by 6 people who had been trained to unify the evaluation criteria in advance.

From the above results, the 1-2, 1-3 frozen takoyaki to which onion was added was preferable to the 1-1 frozen takoyaki to which only cabbage was added, because it had a better texture. In addition, 1-3 frozen takoyaki with equal amounts of cabbage and onion had a good balance of smoldering and onion odor, and was the best.
Like the 1-0, 1-1 frozen takoyaki, it was evaluated as hard or streaky without the addition of onions at all.
The frozen takoyaki of 1-4 and 1-5 had a soft and good texture because onions were added.

<Example 2>
The effects of pregelatinized wheat flour and pregelatinized starch on the texture were examined by changing the amount of pregelatinized wheat flour and pregelatinized starch added to produce frozen takoyaki.

In this example, tapioca-derived acetate starch was used as the pregelatinized starch.
Frozen takoyaki was produced by the same method as in Example 1 except that the addition amounts of pregelatinized wheat flour and pregelatinized starch were changed to the ratios shown in Table 2. In Table 2, "2-0" is the total amount of pregelatinized wheat flour and pregelatinized starch replaced with wheat flour.

From the above results, 2-4 using only pregelatinized starch improved the texture, but the smell of wheat flour was weak, which was not very preferable for takoyaki. The 2-2 and 2-3 frozen takoyaki using pregelatinized wheat flour and pregelatinized starch were preferred as compared to the 2-4 takoyaki using only pregelatinized wheat flour. In addition, 2-2 to which pregelatinized wheat flour and pregelatinized starch flour were added at a ratio of 3: 1 had a good balance of odor and odor of wheat flour, and was the best.

<Example 3>
The effect of onion morphology on texture was investigated by producing frozen takoyaki containing various forms of onion.
Frozen takoyaki was produced by the same method as in Example 1 except that the form of the onion was changed to the form shown in Table 3.

From the above results, the shapes of the onions were all good and preferable.

<Example 4>
The effect of the amount of onion blended on the texture was examined by producing frozen takoyaki with onion added.
Frozen takoyaki was produced by the same method as in Example 1 except that the amount of onion shown in Table 4 was changed. For those in which the amount of onions increased or decreased as compared with Table 1, adjustments were made by simply increasing or decreasing the amount of onions without making adjustments by adding ingredients.

From the above results, the frozen takoyaki of 4-2 and 4-3 using 2.75 parts by mass to 5.5 parts by mass of onions with respect to 100 parts by mass of the dough composition did not use onions 4-1. Compared with the frozen takoyaki of No. 1 and the frozen takoyaki of 4-5 using 11 parts by mass of onions, the takoyaki was better and the onion smell was not too strong, which was preferable as the takoyaki. In particular, the frozen takoyaki using 5.5 parts by mass of onion with respect to 100 parts by mass of the dough composition of 4-3 had the best texture and flavor.

Claims (7)

A method for producing a spherical baked food dough composition containing flour and water.
It has a process of mixing pregelatinized wheat flour and onions,
The blending amount of the onion to be blended in 100 parts by mass of the spherical baked food dough composition is 1 part by mass or more and 10 parts by mass or less .
A spherical baked food dough composition, characterized in that the blending amount of the pregelatinized wheat flour to be blended in 100 parts by mass of the spherical baked food dough composition is 1 part by mass or more and 4.2 parts by mass or less . Production method. The method for producing a dough composition for a spherical baked food according to claim 1, wherein the onion is a cut product of raw onion. The method for producing a dough composition for a spherical baked food according to claim 1 or 2 , wherein the cabbage is mixed. The method for producing a dough composition for a spherical baked food product according to any one of claims 1 to 3 , wherein the pregelatinized starch is mixed. The method for producing a dough composition for a spherical baked food according to any one of claims 1 to 4 , wherein the spherical baked food is takoyaki. It is a method for manufacturing spherical baked foods.
A step of preparing a spherical baked food dough composition by the method for producing a spherical baked food dough composition according to any one of claims 1 to 5 .
A method for producing a spherical baked food, comprising a step of putting a dough composition for a spherical baked food into a baking mold and baking it in a spherical shape. The method for producing a spherical baked food according to claim 6 , wherein the spherical baked food is takoyaki.