JP7093644B2 - Batter dough cooked food mix, batter dough cooked food, and batter dough cooked food manufacturing method - Google Patents
Batter dough cooked food mix, batter dough cooked food, and batter dough cooked food manufacturing method Download PDFInfo
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本発明は、バッター生地を焼成、油ちょう、蒸し調理、又は電子レンジ調理して得られるバッター生地加熱食品を製造するためのバッター生地加熱食品用ミックスに関し、特にバッター生地の加熱時の火抜けが改善され、得られるバッター生地加熱食品の食感及び口溶けが良好となるバッター生地加熱食品用ミックスに関する。 The present invention relates to a batter dough cooked food mix for producing a batter dough cooked food obtained by baking, oiling, steaming, or microwave cooking the batter dough, and particularly to prevent the batter dough from burning when heated. The present invention relates to a batter dough cooked food mix that is improved and has a good texture and melt-in-the-mouth of the obtained batter dough cooked food.
バッター生地(小麦粉等の原料粉、及びその他の副資材を含む原料に水を加えて均一にした、食品の製造に用いる流動性を有する生地のことを称する)を焼成、油ちょう、蒸し調理、又は電子レンジ調理して得られるバッター生地加熱食品としては、ホットケーキ、スポンジケーキ、マフィン、ドーナツ、蒸しケーキ、蒸しパン、お好み焼、たこ焼、チヂミ、もんじゃ焼等が挙げられる。一般に、これらのバッター生地加熱食品では、歯切れが良く、ふんわりとした食感の製品が得易い小麦粉として、比較的たん白質含量が低い小麦粉(例えば、薄力粉)が使用される。この場合、加熱時に骨格となり得るたん白質の含量が少ないため、食したときにくちゃつきが残り、口溶けのよい食感が得難い(この状態を「火抜けが悪い」と称する)。また、特に焼成する場合、火抜けが悪いと加熱食品の表面と内層とで熱の通りのバランスが悪く、表面の加熱が好適に見えても内層の加熱は足りず、生焼けの部分が残り易い傾向がある。このような「火抜けが悪い」状態を改善するため、従来から、バッター生地の材料として卵等のたん白素材を配合する等の工夫が行なわれている。 Batter dough (meaning a dough with fluidity used for food production, which is made uniform by adding water to raw materials including raw material powder such as wheat flour and other auxiliary materials), is baked, oiled, steamed, and cooked. Examples of the batter dough cooked food obtained by microwave cooking include hot cakes, sponge cakes, muffins, donuts, steamed cakes, steamed breads, okonomiyaki, takoyaki, chijimi, and monjayaki. Generally, in these batter dough cooked foods, wheat flour having a relatively low protein content (for example, soft flour) is used as the flour that is easy to obtain a product with a crisp and fluffy texture. In this case, since the content of protein that can become a skeleton when heated is small, fluffiness remains when eating, and it is difficult to obtain a texture that melts in the mouth (this state is referred to as "poor fire extinguishing"). Further, especially in the case of baking, if the heat is not well cooked, the balance of heat passage between the surface and the inner layer of the heated food is poor, and even if the surface heating seems to be suitable, the inner layer is not sufficiently heated and the unburned part tends to remain. Tend. In order to improve such a state of "poor fire extinguishing", conventional measures have been taken such as blending a protein material such as an egg as a material for the batter dough.
例えば、特許文献1では、生地の成形性(焼き菓子生地の伸展性を高め、成形時の作業性を上げること)、焼成時の火通り及び焼成後のひび割れ(焼成時の火抜けを改善し、表面の焦げ、焼成後のひび割れをなくすこと)、風味・食感・口溶け(食感の硬さを改善し、サク味のある軽い食感を持たせ、風味・口溶けの悪さも改善すること)が改善された栄養的付加価値の高い焼き菓子の製造法を目的とし、焼き菓子生地に大豆蛋白含有素材、タピオカ澱粉およびトレハロースを用いることを特徴とする焼き菓子の製造法が開示されている。また、特許文献2では、焼成による火抜けが良く、個包装後のひび割れを防止し、サクサクとした食感の良好な焼き菓子を提供することを目的とし、油中水型エマルジョンを加熱、溶解後、掻き取り式連続冷却捏和装置を用いて平均冷却速度5℃/分以上20℃/分以下で冷却捏和することにより得られる製菓用油中水型乳化油脂組成物を用いて、焼き菓子類を焼成する方法が開示されている。 For example, in Pat. , Eliminating charring on the surface and cracking after baking), Flavor / texture / melting in the mouth (improving the hardness of the texture, giving it a crispy and light texture, and improving the flavor / melting in the mouth) ) Is improved, and a method for producing a baked confectionery characterized by using a soybean protein-containing material, tapioca starch and trehalose in the baked confectionery dough is disclosed for the purpose of producing a baked confectionery having an improved nutritional value. .. Further, in Patent Document 2, the water-in-oil emulsion is heated and dissolved for the purpose of providing a baked confectionery that has good fire extinguishing by baking, prevents cracking after individual packaging, and has a crispy texture. After that, it is baked using a water-in-water emulsified oil / fat composition for confectionery obtained by cooling and kneading at an average cooling rate of 5 ° C./min or more and 20 ° C./min or less using a scraping-type continuous cooling and kneading device. A method for baking confectionery is disclosed.
しかしながら、特許文献1では、大豆蛋白含有素材を配合するため、焼き菓子の風味への影響が大きく、特許文献2では、油中水型乳化油脂組成物を得るための製法上の制約や、ミックスへの配合上の制約が大きい。したがって、特許文献1及び2の技術は、上述のような一般的なバッター生地加熱食品において、火抜けを改善する手段としては適用し難い。 However, in Patent Document 1, since the soybean protein-containing material is blended, the influence on the flavor of the baked confectionery is large, and in Patent Document 2, there are restrictions on the manufacturing method for obtaining the water-in-oil emulsified fat and oil composition, and the mix. There are many restrictions on the formulation of soybeans. Therefore, the techniques of Patent Documents 1 and 2 are difficult to apply as a means for improving fire extinguishing in general batter dough heated foods as described above.
したがって、本発明の目的は、バッター生地加熱食品を製造するためのバッター生地加熱食品用ミックスであって、バッター生地の加熱時の火抜けが改善され、得られるバッター生地加熱食品の食感及び口溶けが良好となるバッター生地加熱食品用ミックスを提供することにある。さらに、本発明の目的は、食感及び口溶けが良好なバッター生地加熱食品、及びその製造方法を提供することにある。 Therefore, an object of the present invention is a mix for a batter dough heated food for producing a batter dough heated food, and the fire extinguishing during heating of the batter dough is improved, and the texture and mouth melting of the obtained batter dough heated food are improved. Is to provide a mixed for batter dough cooked foods that is good. Further, an object of the present invention is to provide a batter dough heated food having a good texture and melting in the mouth, and a method for producing the same.
本発明者らは、バッター生地加熱食品用ミックスに適した材料について種々の検討を行なった結果、特定の物性の加熱処理小麦粉を用いることで、上記課題を解決できることを見出した。 As a result of various studies on materials suitable for a batter dough cooked food mix, the present inventors have found that the above-mentioned problems can be solved by using heat-treated wheat flour having specific physical characteristics.
すなわち、上記目的は、加熱処理小麦粉を含有する原料粉を含むバッター生地加熱食品用ミックスであって、前記加熱処理小麦粉の31.7質量%スラリーの温度20℃における粘度V12rpmが、400~900mPa・sであり、前記粘度V12rpm、及び前記加熱処理小麦粉の乾燥質量に基づくたん白質含量Cp(質量%)が、式(I):
V12rpm≦260×Cp-2000 (I)
を満たし、前記加熱処理小麦粉の原料小麦粉が、きたほなみ系統の小麦から得られた小麦粉であることを特徴とするバッター生地加熱食品用ミックスによって達成される。上記の特性を有する加熱処理小麦粉を、バッター生地加熱食品に用いることで、バッター生地の加熱時の火抜けが改善され、食感及び口溶けが良好なバッター生地加熱食品を製造することができる。なお、本発明において、「バッター生地加熱食品」とは、バッター生地を焼成、油ちょう、蒸し調理、又は電子レンジ調理を行なうことで得られる加熱食品を意味し、例えば、ホットケーキ、スポンジケーキ、マフィン、鯛焼、今川焼、パウンドケーキ、ドーナツ、蒸しケーキ、蒸しパン、お好み焼、たこ焼、チヂミ、もんじゃ焼等が挙げられる。また、「スラリー」とは、小麦粉等の原料粉に水を加えて均一にした流体を意味する。さらに、粘度V12rpmは、前記31.7質量%スラリーの調製直後の、20℃におけるB型粘度計の12rpmの測定値(mPa・s)である。
That is, the above object is a batter dough cooked food mix containing raw material flour containing heat-treated wheat flour, and the viscosity V 12 rpm of the 31.7% by mass slurry of the heat-treated wheat flour at a temperature of 20 ° C. is 400 to 900 . The protein content Cp (% by mass), which is mPa · s and is based on the viscosity V 12 rpm and the dry mass of the heat-treated wheat flour, is the formula (I) :.
V 12rpm ≤ 260 × Cp-2000 (I)
Is achieved by a batter dough cooked food mix , wherein the raw material flour of the heat-treated wheat flour is wheat flour obtained from wheat of the Kitahonami line . By using the heat-treated wheat flour having the above-mentioned characteristics in the batter dough heated food, it is possible to improve the burning of the batter dough during heating, and to produce a batter dough heated food having a good texture and melting in the mouth. In the present invention, the "batter dough heated food" means a heated food obtained by baking, oiling, steaming, or microwave cooking the batter dough, for example, hot cake, sponge cake, and the like. Examples include muffin, dai-yaki, imagawa-yaki, pound cake, donut, steamed cake, steamed bread, okonomiyaki, tako-yaki, chijimi, and monja-yaki. Further, the “slurry” means a fluid made uniform by adding water to raw material flour such as wheat flour. Further, the viscosity V 12 rpm is a measured value (mPa · s) of 12 rpm of the B-type viscometer at 20 ° C. immediately after the preparation of the 31.7 mass% slurry.
本発明により、バッター生地の加熱時の火抜けが改善され、食感及び口溶けが良好なバッター生地加熱食品を容易に製造することができるバッター生地加熱食品用ミックス、及び食感及び口溶けが良好なバッター生地加熱食品を提供することができる。 INDUSTRIAL APPLICABILITY According to the present invention, the batter dough is improved in burning when heated, and the batter dough heated food mix having a good texture and melting in the mouth can be easily produced, and the texture and melting in the mouth are good. Batter dough heated food can be provided.
[バッター生地加熱食品用ミックス]
本発明のバッター生地加熱食品用ミックスは、加熱処理小麦粉を含有する原料粉を含み、前記加熱処理小麦粉の31.7質量%スラリーの温度20℃における粘度V12rpmが、400~1500mPa・sであり、前記粘度V12rpm、及び前記加熱処理小麦粉の乾燥質量に基づくたん白質含量Cp(質量%)が、式(I):
V12rpm≦260×Cp-2000 (I)
を満たすことを特徴とする。一般に、小麦粉は、たん白質含量が高いほど、スラリーの粘度が高くなり、バッター生地加熱食品に用いた場合、火抜けが悪く、重い食感になる傾向がある。したがって、バッター生地加熱食品に用いる小麦粉は、バッター生地の粘度を抑え、加熱後に歯切れが良く、ふんわりとした食感の製品が得易い小麦粉として、比較的たん白質含量が低い小麦粉が使用される。しかしながら、上述の通り、加熱時に骨格となるたん白質の含量が少ないと、火抜けが悪く、食したときにくちゃつきが残り、口溶けのよい食感が得難い。また、特に焼成する場合、火抜けが悪いと加熱食品の表面と内層とで熱の通りのバランスが悪く、表面の加熱が好適に見えても内層の加熱は足りず、生焼けの部分が残り易い傾向がある。本発明においては、バッター生地加熱食品の原料粉に、前記粘度V12rpm、及び前記たん白質含量Cpが上記式(I)を満たす加熱処理小麦粉を含有させることで、バッター生地の加熱時の火抜けが改善され、食感及び口溶けが良好なバッター生地加熱食品を製造できることが見出された。従来からスポンジケーキ、ホットケーキ等のバッター生地加熱食品に、加熱処理小麦粉を使用する技術が開発されている(例えば、特開平11-332454号公報、特開2001-346503号公報等)。式(I)は、図1に示した通り、種々の加熱処理小麦粉の前記たん白質含量Cpに対する前記粘度V12rpmの関係をプロットして、上記目的が達成され得る範囲を選択するものである。後述する実施例に示す通り、式(I)を満たす加熱処理小麦粉は、式(I)を満たさない従来の加熱処理小麦粉(比較例)と比較して、バッター生地加熱食品に用いた場合にバッター生地の加熱時の火抜けが改善され、食感及び口溶けが良好なバッター生地加熱食品が得られる。この機作は明確ではないが、上記物性の加熱処理小麦粉は、比較的たん白質含量が高くても、バッター生地の粘度が高くならない傾向があるため、バッター生地の粘度を上昇させずに加熱時の骨格となるたん白質を補うことができるためと考えられる。
[Mix for batter dough heated food]
The batter dough cooked food mix of the present invention contains a raw material flour containing heat-treated wheat flour, and the viscosity V 12 rpm of the 31.7% by mass slurry of the heat-treated wheat flour at a temperature of 20 ° C. is 400 to 1500 mPa · s. , The protein content Cp (% by mass) based on the viscosity V 12 rpm and the dry mass of the heat-treated wheat flour is the formula (I) :.
V 12rpm ≤ 260 × Cp-2000 (I)
It is characterized by satisfying. In general, the higher the protein content of wheat flour, the higher the viscosity of the slurry, and when it is used in batter dough heated foods, it tends to have a poor burning and a heavy texture. Therefore, as the wheat flour used for the batter dough heated food, the flour having a relatively low protein content is used as the flour that suppresses the viscosity of the batter dough, has a crisp texture after heating, and makes it easy to obtain a product with a fluffy texture. However, as described above, if the content of the protein that forms the skeleton during heating is small, the fire does not easily come out, and when eaten, fluffiness remains and it is difficult to obtain a texture that melts in the mouth. Further, especially in the case of baking, if the heat is not well cooked, the balance of heat passage between the surface and the inner layer of the heated food is poor, and even if the surface heating seems to be suitable, the inner layer is not sufficiently heated and the unburned part tends to remain. Tend. In the present invention, the raw material flour of the batter dough heated food contains the heat-treated wheat flour having the viscosity V 12 rpm and the protein content Cp satisfying the above formula (I), so that the batter dough is burned out when heated. It was found that the batter dough cooked food with good texture and melting in the mouth could be produced. Conventionally, techniques for using heat-treated wheat flour for batter dough cooked foods such as sponge cakes and hot cakes have been developed (for example, JP-A-11-332454, JP-A-2001-346503, etc.). Formula (I) plots the relationship of the viscosity V 12 rpm with respect to the protein content Cp of various heat-treated wheat flours, as shown in FIG. 1, and selects a range in which the above object can be achieved. As shown in Examples described later, the heat-treated wheat flour satisfying the formula (I) is a batter when used in a batter dough heated food as compared with the conventional heat-treated wheat flour (comparative example) which does not satisfy the formula (I). Batter dough heated food with good texture and melting in the mouth can be obtained by improving the burning of the dough when it is heated. Although this mechanism is not clear, the heat-treated wheat flour with the above physical characteristics tends not to increase the viscosity of the batter dough even if the protein content is relatively high, so that when heated without increasing the viscosity of the batter dough. It is thought that this is because it can supplement the protein that forms the skeleton of.
本発明において、加熱処理小麦粉は、上述の通り、前記粘度V12rpmは、400~1500mPa・sである。これによりバッター生地加熱食品のバッター生地を調製する場合に適切な粘度が得られる。得られるバッター生地を、さらに適切な粘度にするため、本発明において、加熱処理小麦粉は、前記粘度V12rpmが、500~1200mPa・sであることが好ましく、500~1000mPa・sであることがさらに好ましく、500~900mPa・sであることが特に好ましい。 In the present invention, as described above, the heat-treated wheat flour has a viscosity V of 12 rpm of 400 to 1500 mPa · s. As a result, an appropriate viscosity can be obtained when preparing a batter dough for a batter dough heated food. In order to make the obtained batter dough more appropriate viscosity, in the present invention, the heat-treated wheat flour preferably has a viscosity V of 12 rpm of 500 to 1200 mPa · s, and more preferably 500 to 1000 mPa · s. It is preferably 500 to 900 mPa · s, and particularly preferably 500 to 900 mPa · s.
本発明において、加熱処理小麦粉の乾燥質量に基づくたん白質含量Cpの範囲は、式(I)を満たせば、特に制限はない。加熱処理小麦粉を、バッター生地加熱食品のバッター生地に用いた場合に、バッター生地の加熱時に骨格となるたん白質の含量を適度に向上させ、火抜けを改善し、食感及び口溶けが良好なバッター生地加熱食品を得るために、乾燥質量に基づくたん白質含量Cpの範囲が、8.5~14.0質量%であることが好ましく、9.5~14.0質量%であることがより好ましく、10.5~13.5質量%であることがさらに好ましい。加熱処理小麦粉の乾燥質量に基づくたん白質含量Cpは、常法に従って測定することができる。 In the present invention, the range of the protein content Cp based on the dry mass of the heat-treated wheat flour is not particularly limited as long as the formula (I) is satisfied. When heat-treated wheat flour is used for the batter dough of batter dough heated foods, the content of the protein that becomes the skeleton when the batter dough is heated is appropriately improved, the burning is improved, and the texture and melting in the mouth are good. In order to obtain a dough-heated food, the range of the protein content Cp based on the dry mass is preferably 8.5 to 14.0% by mass, and more preferably 9.5 to 14.0% by mass. It is more preferably 10.5 to 13.5% by mass. The protein content Cp based on the dry mass of the heat-treated wheat flour can be measured according to a conventional method.
また、本発明において、前記加熱処理小麦粉のチキソ係数T(H)の、前記加熱処理小麦粉の原料として用いた小麦粉(以下、原料小麦粉と称する)のチキソ係数T(U)に対する比率(T(H)/T(U))が、1.1以上であることが好ましい。本発明において、チキソ係数は、本発明者らが流体の滑らかさの指標として設計したパラメータであり、スラリーのB型粘度計の6rpmの測定値(V6rpm)に対する、30rpmの測定値(V30rpm)の比率(V30rpm/V6rpm)である。さらに具体的には、上述の通り各小麦粉試料から調製した31.7質量%スラリー(温度20℃)について、B型粘度計を用いて30rpmでV30rpmを測定した後、6rpmでV6rpmを測定し、比率(V30rpm/V6rpm)を算出することができる。なお、本発明におけるチキソ係数Tは、上記の算出方法から理解できるように、粘度のずり速度依存性の指標とするものであり、所定のずり速度を印加した時間の経過が影響する本来のチキソ性の程度を示すものではない。チキソ係数Tが1.0の流体は、水や液状油等に代表される、一般にニュートン流体といわれるものである。また、チキソ係数Tが1.0より小さい流体は、一般に擬塑性流体といわれ、マヨネーズやケチャップ様の流体であり、チキソ係数Tが1.0より大きい流体は、一般にダイラタント流体といわれ、片栗粉と水との1:1混合物等で認められる。 Further, in the present invention, the ratio (T (H )) of the chixo coefficient T (H) of the heat-treated wheat flour to the chixo coefficient T (U) of the wheat flour used as the raw material of the heat-treated flour (hereinafter referred to as raw wheat flour). ) / T (U) ) is preferably 1.1 or more. In the present invention, the Tixo coefficient is a parameter designed by the present inventors as an index of fluid smoothness, and is a measured value of 30 rpm (V 30 rpm) with respect to the measured value of 6 rpm (V 6 rpm ) of the B-type viscometer of the slurry. ) (V 30 rpm / V 6 rpm ). More specifically, for the 31.7% by mass slurry (temperature 20 ° C.) prepared from each flour sample as described above, V 30 rpm was measured at 30 rpm using a B-type viscometer, and then V 6 rpm was measured at 6 rpm. Then, the ratio (V 30 rpm / V 6 rpm ) can be calculated. As can be understood from the above calculation method, the thixotropic coefficient T in the present invention is used as an index of the viscosity shear rate dependence, and the original thixotropic coefficient affected by the passage of time when a predetermined shear rate is applied. It does not indicate the degree of sex. A fluid having a thixotropic coefficient T of 1.0 is generally called a Newtonian fluid represented by water, liquid oil, or the like. A fluid having a thixotropic coefficient T smaller than 1.0 is generally called a pseudoplastic fluid and is a mayonnaise or ketchup-like fluid, and a fluid having a thixotropic coefficient T greater than 1.0 is generally called a dilatant fluid and is called Kataguri powder. It is found in a 1: 1 mixture with water.
一般に、小麦粉の場合、未処理時でも加熱処理後でも、チキソ係数Tは、1.0未満であり、通常約0.4~約0.9である。その中でもチキソ係数Tが比較的低い小麦粉は、バッター生地加熱食品のバッター生地に用いた場合にぶりぶりとした物性を示し、加熱後に歯切れ良く、ふんわりとした食感のバッター生地加熱食品を得難いため、通常、バッター生地加熱食品用ミックスの原料として不向きと考えられている。したがって、加熱処理小麦粉の原料としても、未処理時のチキソ係数T(U)が高めの小麦粉を選択するのが一般的である。本発明においては、未処理時のチキソ係数T(U)が比較的低い小麦粉を加熱処理し、加熱処理後のチキソ係数T(H)は高めの小麦粉、すなわち、加熱処理小麦粉のチキソ係数T(H)が、原料小麦粉のチキソ係数T(U)から比較的大きく変化する小麦粉を選択して、その比率(T(H)/T(U))が、1.1以上になるように加熱処理した加熱処理小麦粉を用いることで、バッター生地加熱食品のバッター生地に用いた場合に、さらに火抜けが改善され、食感及び口溶けが良好なバッター生地加熱食品が得られることが見出された。後述する実施例に示す通り、チキソ係数の比率(T(H)/T(U))は、原料小麦粉の選定、及び加熱処理条件によって調整できる。チキソ係数の比率(T(H)/T(U))は、1.1~1.4が好ましい。また、本発明において、原料小麦粉のチキソ係数T(U)は、0.4~0.6が好ましく、加熱処理小麦粉のチキソ係数T(H)は、0.5~0.7が好ましい。 Generally, in the case of wheat flour, the thixotropy T is less than 1.0, usually about 0.4 to about 0.9, both untreated and after heat treatment. Among them, wheat flour having a relatively low chixo coefficient T shows the first physical properties when used for the batter dough of the batter dough heated food, and it is crispy after heating and it is difficult to obtain the batter dough heated food with a fluffy texture. Generally, it is considered unsuitable as a raw material for batter dough cooked food mixes. Therefore, as a raw material for heat-treated wheat flour, it is common to select wheat flour having a high thixotropic coefficient T (U) when untreated. In the present invention, wheat flour having a relatively low untreated wheat flour coefficient T (U) is heat-treated, and the heat-treated wheat flour coefficient T (H) is higher, that is, the wheat flour coefficient T ( Select wheat flour whose H ) changes relatively significantly from the Tixo coefficient T (U) of the raw wheat flour, and heat-treat it so that the ratio (T (H) / T (U) ) is 1.1 or more. It was found that when the heat-treated wheat flour was used for the batter dough of the batter dough heated food, the fire extinguishing was further improved and the batter dough heated food having a good texture and melting in the mouth could be obtained. As shown in Examples described later, the thixotropic coefficient ratio (T (H) / T (U) ) can be adjusted by selecting the raw wheat flour and the heat treatment conditions. The thixotropic coefficient ratio (T (H) / T (U) ) is preferably 1.1 to 1.4. Further, in the present invention, the thixotropy T (U) of the raw wheat flour is preferably 0.4 to 0.6, and the thixotropy T (H) of the heat-treated wheat flour is preferably 0.5 to 0.7.
本発明の加熱処理小麦粉において、原料小麦粉としては、上記の物性を有する加熱処理小麦粉を製造できれば、特に制限はない。例えば、北海道産「きたほなみ」等から得られた小麦粉を選択することができる。 In the heat-treated wheat flour of the present invention, the raw material wheat flour is not particularly limited as long as it can produce the heat-treated wheat flour having the above-mentioned physical characteristics. For example, wheat flour obtained from "Kitahonami" produced in Hokkaido can be selected.
本発明において、加熱処理小麦粉の加熱処理条件は、上記の物性の加熱処理小麦粉が得られれば、特に制限はない。後述する実施例に示す通り、本発明の加熱処理小麦粉を得るためには、粘度V12rpmが低くなるような条件が好ましい。ただし、加熱処理条件によっては、加熱処理小麦粉に強い着色やこげ臭が生じ、バッター生地加熱食品に影響する場合がある。したがって、加熱処理条件は、上記のような原料小麦粉から、上記の物性の加熱処理小麦粉が得られ、且つ上記のような問題が生じないように適宜調整する。 In the present invention, the heat treatment conditions for the heat-treated wheat flour are not particularly limited as long as the heat-treated wheat flour having the above physical characteristics can be obtained. As shown in Examples described later, in order to obtain the heat-treated wheat flour of the present invention, conditions such that the viscosity V 12 rpm is low are preferable. However, depending on the heat treatment conditions, the heat-treated wheat flour may have a strong coloring or a burnt odor, which may affect the batter dough cooked food. Therefore, the heat treatment conditions are appropriately adjusted so that the heat-treated wheat flour having the above physical characteristics can be obtained from the raw material wheat flour as described above and the above-mentioned problems do not occur.
本発明の加熱処理小麦粉を製造する方法は、特に制限はなく、常法に従って実施することができる。例えば、湿熱加熱機やパドルドライヤー等の加熱装置を用いて、原料小麦粉を、品温60~150℃の条件下で2~120分間加熱することで実施することができる。 The method for producing the heat-treated wheat flour of the present invention is not particularly limited and can be carried out according to a conventional method. For example, it can be carried out by heating the raw wheat flour under the condition of a product temperature of 60 to 150 ° C. for 2 to 120 minutes using a heating device such as a moist heat heater or a paddle dryer.
本発明のバッター生地加熱食品用ミックスにおいて、前記加熱処理小麦粉の含有量は、上述の効果が得られれば、特に制限はない。さらに火抜けが改善され、食感及び口溶けが良好なバッター生地加熱食品を得られる点で、前記加熱処理小麦粉の含有量は、前記原料粉の質量に基づいて、2~100質量%含むことが好ましい。なお、ホットケーキ、スポンジケーキ、マフィン、鯛焼、今川焼、パウンドケーキ、ドーナツ、蒸しケーキ、蒸しパン等の菓子・パン類においては、前記加熱処理小麦粉の含有量は、前記原料粉の質量に基づいて、5~100質量%がより好ましく、30~100質量%がさらに好ましく、50~100質量%が特に好ましい。また、お好み焼、たこ焼、チヂミ、もんじゃ焼等においては、前記加熱処理小麦粉の含有量は、前記原料粉の質量に基づいて、2.5~50質量%がより好ましく、5~50質量%がさらに好ましく、10~50質量%が特に好ましい。 In the batter dough heated food mix of the present invention, the content of the heat-treated wheat flour is not particularly limited as long as the above-mentioned effects can be obtained. The content of the heat-treated wheat flour may be 2 to 100% by mass based on the mass of the raw material flour in that the batter dough heated food having a better texture and melting in the mouth can be obtained by further improving the burning. preferable. In confectionery and breads such as hot cakes, sponge cakes, muffins, sardines, Imakawa-yaki, pound cakes, donuts, steamed cakes, and steamed breads, the content of the heat-treated wheat flour is based on the mass of the raw material flour. 5 to 100% by mass is more preferable, 30 to 100% by mass is further preferable, and 50 to 100% by mass is particularly preferable. Further, in okonomiyaki, takoyaki, chijimi, monjayaki, etc., the content of the heat-treated wheat flour is more preferably 2.5 to 50% by mass based on the mass of the raw material flour, and 5 to 50% by mass. % Is more preferable, and 10 to 50% by mass is particularly preferable.
本発明のバッター生地加熱食品用ミックスにおいて、前記加熱処理小麦粉以外の材料については、本発明の効果を損なわない限り、特に制限はない。例えば、原料粉として薄力粉、中力粉、準強力粉、強力粉、全粒粉、デュラム小麦粉等の小麦粉、米粉、大麦粉、大豆粉、そば粉、ライ麦粉、ホワイトソルガム粉、トウモロコシ粉等の穀粉類;コーンスターチ、馬鈴薯澱粉、タピオカ澱粉、小麦澱粉、サゴ澱粉、米澱粉、甘藷澱粉等の澱粉、及びこれらの澱粉に物理的、化学的な加工を単独又は複数組み合わせて施した加工澱粉等の澱粉類が挙げられる。また、本発明の効果を損なわない限り、バッター生地加熱食品に合わせて、その他の副資材を適宜含有させることができる。副資材としては、例えば、砂糖、ぶどう糖、デキストリン、オリゴ糖等の糖質;液状油、固形脂、粉末油脂、加工油脂等の油脂;卵白粉、小麦たん白、乳たん白、大豆たん白等のたん白素材;重曹(炭酸水素ナトリウム)、炭酸アンモニウム、炭酸カルシウム等のガス発生剤、及び酒石酸、酒石酸水素カリウム、リン酸二水素ナトリウム等の酸性剤を含むベーキングパウダー等の膨張剤;グアガム、ローカストビーンガム、カラギーナン、キサンタンガム等の増粘剤;食塩、グルタミン酸ナトリウム、粉末醤油等の調味料;酵母エキス、畜肉又は魚介由来エキス等のエキス類;グリセリン脂肪酸エステル、レシチン等の乳化剤;その他、かぼちゃ粉、卵黄粉、全卵粉、色素、香料、香辛料、種々の品質改良剤等が挙げられる。 In the batter dough cooked food mix of the present invention, there are no particular restrictions on the materials other than the heat-treated wheat flour as long as the effects of the present invention are not impaired. For example, as raw material flour, flour such as weak flour, medium flour, semi-strength flour, strong flour, whole grain flour, durum flour, rice flour, barley flour, soybean flour, buckwheat flour, rye flour, white sorghum flour, corn flour and other flours; corn starch , Marin 薯 starch, tapioca starch, wheat flour, sago starch, rice flour, sweet potato starch and other starches, and processed starches obtained by subjecting these starches to physical or chemical processing alone or in combination. Be done. Further, other auxiliary materials can be appropriately contained in accordance with the batter dough heated food as long as the effect of the present invention is not impaired. As auxiliary materials, for example, sugars such as sugar, yeast, dextrin, oligosaccharides; fats and oils such as liquid oils, solid fats, powdered fats and oils, processed fats and oils; egg white powder, wheat protein, milk protein, soybean protein and the like. Protein material; gas generating agents such as baking soda (sodium hydrogen carbonate), ammonium carbonate, calcium carbonate, and swelling agents such as baking powder containing acidic agents such as tartrate acid, potassium hydrogen tartrate, sodium dihydrogen phosphate; guagam, Thickeners such as locust bean gum, carrageenan, xanthan gum; seasonings such as salt, sodium glutamate, powdered soy sauce; extracts such as yeast extract, livestock meat or seafood-derived extract; emulsifiers such as glycerin fatty acid ester and lecithin; other pumpkin Examples thereof include flour, egg yolk flour, whole egg flour, pigments, fragrances, spices, and various quality improvers.
[バッター生地加熱食品]
本発明のバッター生地加熱食品は、加熱処理小麦粉を含有するバッター生地加熱食品であって、前記加熱処理小麦粉が、上述の物性を有する加熱処理小麦粉であることを特徴とする。本発明のバッター生地加熱食品は、加熱時の火抜けが改善され、食感及び口溶けが良好で、風味も良いバッター生地加熱食品である。なお、本発明のバッター生地加熱食品における好ましい態様は、本発明のバッター生地加熱食品用ミックスの説明で記載した通りである。本発明のバッター生地加熱食品は、後述するバッター生地加熱食品の製造方法によって製造することができる。
[Batter dough cooked food]
The batter dough heated food of the present invention is a batter dough heated food containing heat-treated wheat flour, and the heat-treated wheat flour is a heat-treated wheat flour having the above-mentioned physical properties. The batter dough heated food of the present invention is a batter dough heated food that has improved fire extinguishing during heating, has a good texture and melts in the mouth, and has a good flavor. The preferred embodiment of the batter dough heated food of the present invention is as described in the description of the batter dough heated food mix of the present invention. The batter dough heated food of the present invention can be produced by the method for producing a batter dough heated food described later.
[バッター生地加熱食品の製造方法]
本発明のバッター生地加熱食品の製造方法は、加熱処理小麦粉を含有する原料粉を含むバッター生地を、焼成、油ちょう、蒸し調理、又は電子レンジ調理等の方法によって加熱するバッター生地加熱食品の製造方法であって、前記加熱処理小麦粉が、上述の物性を有する加熱処理小麦粉であることを特徴とする。本発明におけるバッター生地を加熱する方法は、特に制限はなく、上記の加熱方法のいずれかの方法を用いることができるが、火抜けの改善効果が良好に発揮される、バッター生地を焼成する加熱方法が好ましい。前記加熱処理小麦粉は、バッター生地加熱食品の製造時に、単独で、又は上記の他の材料とともに配合しても良く、前述の通り、本発明のバッター生地加熱食品用ミックスとして用いてもよい。容易にバッター生地加熱食品を製造できる点で、本発明のバッター生地加熱食品用ミックスを用いることが好ましい。これにより、上述の通り、バッター生地の加熱時の火抜けが改善され、食感及び口溶けが良好なバッター生地加熱食品を製造することができる。なお、本発明のバッター生地加熱食品の製造方法における好ましい態様は、本発明のバッター生地加熱食品用ミックスの説明で記載した通りである。本発明のバッター生地加熱食品の製造方法は、常法に従って実施することができる。例えば、まず、上述の物性を有する加熱処理小麦粉を含む、バッター生地調製用材料、又は本発明のバッター生地加熱食品用ミックスを適切な加水率で、水と混合しバッター生地を調製する。加水率は特に制限はなく、バッター生地加熱食品の種類に応じて、適宜調整することができる。次いで、得られたバッター生地に、必要に応じて加工成形した卵類、野菜類、果物類、畜肉類、魚介類等の具材を、必要に応じて混合し(具材は水と同時、又は水の前に混合してもよい)、型に入れてオーブンで焼成する、鉄板、銅板等に流して焼成する、フライ油に投入して油ちょうする、型に入れて蒸し器で蒸し調理する、型に入れて電子レンジ調理する等によって加熱する。これにより、所望のバッター生地加熱食品を製造することができる。
[Manufacturing method of batter dough heated food]
The method for producing a batter dough heated food of the present invention is a method for producing a batter dough heated food in which a batter dough containing a raw material powder containing heat-treated wheat flour is heated by a method such as baking, oiling, steaming, or microwave cooking. The method is characterized in that the heat-treated wheat flour is a heat-treated wheat flour having the above-mentioned physical properties. The method for heating the batter dough in the present invention is not particularly limited, and any of the above heating methods can be used, but heating for baking the batter dough, which has a good effect of improving fire extinguishing. The method is preferred. The heat-treated wheat flour may be blended alone or in combination with the above-mentioned other materials at the time of producing the batter dough cooked food, or may be used as the batter dough cooked food mix of the present invention as described above. It is preferable to use the batter dough heated food mix of the present invention in that the batter dough heated food can be easily produced. As a result, as described above, it is possible to produce a batter dough heated food having a good texture and melting in the mouth by improving the burning of the batter dough during heating. A preferred embodiment of the method for producing a batter dough heated food of the present invention is as described in the description of the batter dough heated food mix of the present invention. The method for producing a batter dough heated food of the present invention can be carried out according to a conventional method. For example, first, a batter dough preparation material containing heat-treated wheat flour having the above-mentioned physical characteristics, or a batter dough heated food mix of the present invention is mixed with water at an appropriate water content to prepare a batter dough. The water addition rate is not particularly limited and can be appropriately adjusted according to the type of batter dough heated food. Next, ingredients such as eggs, vegetables, fruits, livestock meat, and seafood that were processed and molded as needed were mixed with the obtained batter dough as needed (the ingredients were mixed with water at the same time, Or you can mix it before water), put it in a mold and bake it in the oven, pour it on an iron plate, copper plate, etc. and bake it, put it in frying oil and boil it, put it in a mold and steam it in a steamer , Put in a mold and cook in a microwave oven to heat. This makes it possible to produce a desired batter dough heated food.
以下、本発明を実施例により詳細に説明する。
1.加熱処理小麦粉の粘度、たん白質含量の関係
表1に示した各原料小麦粉(A~C:きたほなみ(北海道産)、D:ウエスタン・ホワイト(北米産)、E:オーストラリア・スタンダード・ホワイト(豪州産))を、恒温恒湿機IW222(ヤマト科学株式会社製)を用いて、密閉条件下、90℃で加熱処理して、加熱処理小麦粉を製造し、以下の通り、各試料の物性を測定した。各原料小麦粉、及び加熱処理小麦粉の物性を表1に示す。
(1)乾燥質量に基づくたん白質含量Cp(質量%)
各試料について、ケルダール法によって定量した窒素含量に、窒素-たん白質換算係数(5.70)を乗じて、たん白質含量を求め、乾燥法によって水分を測定し、乾燥質量に基づくたん白質含量(質量%)を算出した。
(2)粘度、及びチキソ係数
まず、各試料が31.7質量%(乾燥質量に基づく)になるように温度20℃の水を加え(例えば、14.5質量%水分の試料であれば、100gに対して170gの水を加える)、ホイッパーにて右回転10回、左回転10回の撹拌を4回繰り返してスラリーを調製した。その直後に、B型粘度計を用いて、ローター(No.3)の回転数を12rpmに設定し、温度20℃で粘度V12rpm(mPa・s)を測定した。また、上記と同様に新たに調製したスラリーについて、ローターの回転数を30rpmに設定した以外は同様に粘度V30rpm(mPa・s)を測定した後、ローターの回転数を6rpmに設定した以外は同様に粘度V6rpm(mPa・s)を測定した。各試料のチキソ係数Tは、6rpmの測定値(V6rpm)に対する、30rpmの測定値(V30rpm)の比率(V30rpm/V6rpm)を算出することで求めた。さらに、上記のように算出したチキソ係数について、加熱処理小麦粉のチキソ係数T(H)の、原料小麦粉のチキソ係数T(U)に対する比率(T(H)/T(U))を算出した。
Hereinafter, the present invention will be described in detail with reference to Examples.
1. 1. Relationship between viscosity and protein content of heat-treated wheat flour Each raw material flour shown in Table 1 (AC: Kitahonami (from Hokkaido), D: Western White (from North America), E: Australia Standard White (Australia) (Production)) is heat-treated at 90 ° C. using a constant temperature and humidity chamber IW222 (manufactured by Yamato Kagaku Co., Ltd.) to produce heat-treated wheat flour, and the physical characteristics of each sample are measured as follows. did. Table 1 shows the physical characteristics of each raw material wheat flour and heat-treated wheat flour.
(1) Protein content Cp (% by mass) based on dry mass
For each sample, the nitrogen content quantified by the Kjeldahl method was multiplied by the nitrogen-protein conversion coefficient (5.70) to determine the protein content, the water content was measured by the drying method, and the protein content based on the dry mass ( Mass%) was calculated.
(2) Viscosity and thixotropic coefficient First, water at a temperature of 20 ° C. is added so that each sample has a temperature of 31.7% by mass (based on dry mass) (for example, in the case of a sample having a water content of 14.5% by mass). 170 g of water was added to 100 g), and stirring was repeated 10 times clockwise and 10 times counterclockwise with a whipper to prepare a slurry. Immediately after that, the rotation speed of the rotor (No. 3) was set to 12 rpm using a B-type viscometer, and the viscosity V 12 rpm (mPa · s) was measured at a temperature of 20 ° C. In addition, for the newly prepared slurry in the same manner as above, the viscosity V 30 rpm (mPa · s) was measured in the same manner except that the rotation speed of the rotor was set to 30 rpm, and then the rotation speed of the rotor was set to 6 rpm. Similarly, the viscosity V 6 rpm (mPa · s) was measured. The Tixo coefficient T of each sample was obtained by calculating the ratio (V 30 rpm / V 6 rpm ) of the measured value of 30 rpm (V 30 rpm ) to the measured value of 6 rpm (V 6 rpm). Further, with respect to the thixotropic coefficient calculated as described above, the ratio (T (H) / T (U) ) of the thixotropic coefficient T (H) of the heat-treated wheat flour to the thixotropic coefficient T (U) of the raw wheat flour was calculated.
2.バッター生地加熱食品の製造、及び評価
(1)ホットケーキ
バッター生地加熱食品としてホットケーキを選択して、各試料の評価を行なった。具体的には、まず、表2及び表3に示した配合でバッター生地を調製し、各生地40gを180℃に加熱したホットプレートに流し、2分間焼成後、反転してさらに2分間焼成し、ホットケーキを製造した。得られたホットケーキの食感(口に入れて直ぐに感じる食感)、及び口溶け(口残りの感じ)について、10名のパネラーにより、下記の評価基準で評価した。結果を表2及び表3に示す。
(i)食感(口に入れて直ぐに感じる食感)
5:軽い食感で、非常に良好
4:やや軽い食感で、良好
3:普通
2:やや重い食感で、悪い
1:重い食感で、非常に悪い
(ii)口溶け(口残りの感じ)
5:非常に良好
4:良好
3:普通
2:ややくちゃつきが感じられ、やや悪い
1:くちゃつきがあり、悪い
2. 2. Manufacture and evaluation of batter dough heated food (1) Hot cake Hot cake was selected as the batter dough heated food, and each sample was evaluated. Specifically, first, batter dough is prepared according to the formulations shown in Tables 2 and 3, and 40 g of each dough is poured on a hot plate heated to 180 ° C., baked for 2 minutes, then inverted and baked for another 2 minutes. , Made a hot cake. The texture of the obtained pancake (texture felt immediately after being put in the mouth) and melting in the mouth (feeling of remaining mouth) were evaluated by 10 panelists according to the following evaluation criteria. The results are shown in Tables 2 and 3.
(I) Texture (texture that you feel immediately when you put it in your mouth)
5: Light texture, very good 4: Slightly light texture, good 3: Normal 2: Slightly heavy texture, bad 1: Heavy texture, very bad (ii) Melting in the mouth (feeling of mouth residue) )
5: Very good 4: Good 3: Normal 2: Slightly fluffy and slightly bad 1: Slightly fluffy and bad
表2に示した通り、参考例1の小麦粉の代わりに各加熱処理小麦粉A~Eを100質量%置き換えて、ホットケーキを製造した結果、加熱処理小麦粉の乾燥質量に基づくたん白質含量Cp、及び粘度V12rpmの違いによって、ホットケーキの食感及び口溶けの評価に差が認められた。特に、加熱処理小麦粉A~Cを用いた実施例1~3は、加熱処理小麦粉Dを用いた比較例1、加熱処理小麦粉Eを用いた比較例2よりも食感及び口溶けが著しく改善された。なお、比較例2は、表面の加熱色は好適であったが、内層に生焼け部分が確認された。図1に示した通り、各加熱処理小麦粉の乾燥質量に基づくたん白質含量Cpに対するスラリーの粘度V12rpmの関係をプロットしたところ、直線V12rpm=260×Cp-2000を境にして、評価が良好な加熱処理小麦粉と、評価が劣る加熱処理小麦粉とを分けられることが示唆された。したがって、上記式(I)(V12rpm≦260×Cp-2000)を満たす加熱小麦粉を用いることで、ホットケーキの焼成時の火抜けが改善され、食感及び口溶けが良好なホットケーキが得られることが示唆された。また、加熱処理小麦粉A~Cの物性から、粘度V12rpmは、特に500~800mPa・sであることが好ましく、乾燥質量に基づくたん白質含量Cpは、特に10.5~13.5質量%であることが好ましいことが示唆された。さらに、加熱処理小麦粉のチキソ係数T(H)の、原料小麦粉のチキソ係数T(U)に対する比率(T(H)/T(U))については、1.1以上であることが好ましいことが示唆された。 As shown in Table 2, as a result of producing a hot cake by substituting 100% by mass of each heat-treated wheat flour A to E instead of the wheat flour of Reference Example 1, the protein content Cp based on the dry mass of the heat-treated wheat flour and Differences in the texture and melting in the mouth of the pancakes were observed due to the difference in viscosity V 12 rpm . In particular, Examples 1 to 3 using the heat-treated wheat flours A to C had significantly improved texture and melting in the mouth as compared with Comparative Example 1 using the heat-treated wheat flour D and Comparative Example 2 using the heat-treated wheat flour E. .. In Comparative Example 2, the heated color on the surface was suitable, but a burnt portion was confirmed in the inner layer. As shown in FIG. 1, when the relationship between the viscosity V 12 rpm of the slurry and the protein content Cp based on the dry mass of each heat-treated wheat flour was plotted, the evaluation was good with the straight line V 12 rpm = 260 × Cp-2000 as the boundary. It was suggested that the heat-treated wheat flour with a low evaluation can be separated from the heat-treated wheat flour with a poor evaluation. Therefore, by using the heated wheat flour satisfying the above formula (I) (V 12 rpm ≤ 260 × Cp-2000), the pancakes are improved in burning during baking, and a pancake having a good texture and melting in the mouth can be obtained. It has been suggested. Further, from the physical characteristics of the heat-treated wheat flours A to C, the viscosity V 12 rpm is particularly preferably 500 to 800 mPa · s, and the protein content Cp based on the dry mass is particularly 10.5 to 13.5% by mass. It was suggested that it is preferable to have it. Further, the ratio (T (H) / T (U) ) of the thixotropic coefficient T (H) of the heat-treated wheat flour to the thixotropic coefficient T (U) of the raw wheat flour is preferably 1.1 or more. It was suggested.
表3においては、ホットケーキの原料粉における加熱処理小麦粉の含有量の影響を調べた。表3に示した通り、加熱処理小麦粉A又は加熱処理小麦粉Bを2~50質量%含有する実施例4~10のホットケーキは、参考例1のホットケーキと比較して、食感及び口溶けが良好であった。したがって、ホットケーキの原料粉における前記加熱処理小麦粉の含有量は、前記原料粉の質量に基づいて、2~100質量%であることが好ましいことが示唆された。 In Table 3, the influence of the content of the heat-treated wheat flour on the raw material flour of the pancake was investigated. As shown in Table 3, the hot cakes of Examples 4 to 10 containing 2 to 50% by mass of the heat-treated wheat flour A or the heat-treated wheat flour B had a texture and melting in the mouth as compared with the hot cake of Reference Example 1. It was good. Therefore, it was suggested that the content of the heat-treated wheat flour in the raw material flour of the pancake is preferably 2 to 100% by mass based on the mass of the raw material flour.
(2)スポンジケーキ
バッター生地加熱食品としてスポンジケーキを選択して、各試料の評価を行なった。具体的には、まず、表4に示した配合でバッター生地を調製し、各生地350gを6号のデコ型に入れ、180℃に加熱したオーブンで、30分間焼成し、スポンジケーキを製造した。焼成後1日経過したスポンジケーキの食感(口に入れて直ぐに感じる食感)、及び口溶け(口残りの感じ)について、上記(1)と同様に評価した。結果を表4に示す。
(2) Sponge cake Batter dough Sponge cake was selected as a heated food and each sample was evaluated. Specifically, first, batter dough was prepared according to the formulation shown in Table 4, 350 g of each dough was placed in a No. 6 deco mold, and baked in an oven heated to 180 ° C. for 30 minutes to produce a sponge cake. .. The texture of the sponge cake 1 day after baking (texture felt immediately after being put in the mouth) and melting in the mouth (feeling of remaining mouth) were evaluated in the same manner as in (1) above. The results are shown in Table 4.
表4に示した通り、参考例2の小麦粉の代わりに加熱処理小麦粉Aを50質量%、100質量%置き換えて、スポンジケーキを製造した結果、スポンジケーキの食感及び口溶けが著しく改善された。したがって、スポンジケーキ等の焼き菓子においても、上記物性の加熱処理小麦粉を用いることで、ホットケーキの場合と同様に、焼成時の火抜けが改善され、食感及び口溶けが良好な菓子を製造することができるものと示唆された。 As shown in Table 4, as a result of producing a sponge cake by substituting 50% by mass and 100% by mass of the heat-treated wheat flour A instead of the wheat flour of Reference Example 2, the texture and melting in the mouth of the sponge cake were remarkably improved. Therefore, even in baked confectioneries such as sponge cakes, by using the heat-treated wheat flour having the above-mentioned physical properties, it is possible to produce confectionery having good texture and melting in the mouth by improving the fire extinguishing during baking as in the case of hot cakes. It was suggested that it could be done.
(3)お好み焼
バッター生地加熱食品としてお好み焼を選択して、各試料の評価を行なった。具体的には、まず、表5及び表6に示した配合のミックス100gに、水100g、卵1個、みじん切りしたキャベツ200gを混合してお好み焼用バッター生地を調製し、200℃に加熱したホットプレートに、前記生地の1/2を丸く流し、5分間焼成し、反転させて蓋をして、さらに5分間焼成しお好み焼を製造した。得られたお好み焼の食感(口に入れて直ぐに感じる食感)、及び口溶け(口残りの感じ)について、上記(1)と同様に評価した。結果を表5及び表6に示す。
(3) Okonomiyaki Batter dough Okonomiyaki was selected as a heated food and each sample was evaluated. Specifically, first, 100 g of water, one egg, and 200 g of chopped cabbage are mixed with 100 g of the mix shown in Tables 5 and 6 to prepare an okonomiyaki batter dough, which is heated to 200 ° C. 1/2 of the dough was poured into a round shape on a hot plate, baked for 5 minutes, inverted, covered with a lid, and baked for another 5 minutes to produce okonomiyaki. The texture of the obtained okonomiyaki (texture felt immediately after being put in the mouth) and melting in the mouth (feeling of remaining mouth) were evaluated in the same manner as in (1) above. The results are shown in Tables 5 and 6.
表5に示した通り、参考例3の小麦粉の代わりに各加熱処理小麦粉A、加熱処理小麦粉B、加熱処理小麦粉D及び加熱処理小麦粉Eを20質量%置き換えて、お好み焼を製造した。その結果、加熱処理小麦粉Aを用いた実施例13、及び加熱処理小麦粉Bを用いた実施例14は、参考例3よりも食感及び口溶けが著しく改善された。また、加熱処理小麦粉Dを用いた比較例3、加熱処理小麦粉Eを用いた比較例4よりも食感及び口溶けが良好であった。この結果は、ホットケーキの場合と同様であり、お好み焼においても、上記物性の加熱小麦粉を用いることで、お好み焼の焼成時の火抜けが良く、食感及び口溶けが良好なお好み焼が得られることが示唆された。 As shown in Table 5, okonomiyaki was produced by substituting 20% by mass of each heat-treated wheat flour A, heat-treated wheat flour B, heat-treated wheat flour D and heat-treated wheat flour E in place of the wheat flour of Reference Example 3. As a result, Example 13 using the heat-treated wheat flour A and Example 14 using the heat-treated wheat flour B were significantly improved in texture and melting in the mouth as compared with Reference Example 3. In addition, the texture and melting in the mouth were better than those of Comparative Example 3 using the heat-treated wheat flour D and Comparative Example 4 using the heat-treated wheat flour E. This result is the same as in the case of pancakes, and even in okonomiyaki, by using the heated wheat flour with the above physical characteristics, the okonomiyaki has good fire extinguishing during baking and has a good texture and melting in the mouth. Was suggested to be obtained.
表6においては、お好み焼の原料粉における加熱処理小麦粉の含有量の影響を調べた。表6に示した通り、加熱処理小麦粉A又は加熱処理小麦粉Bを2~100質量%含有する実施例15~22のお好み焼は、参考例3のお好み焼と比較して、食感及び口溶けが良好であった。したがって、お好み焼の原料粉における前記加熱処理小麦粉の含有量は、前記原料粉の質量に基づいて、2~100質量%であることが好ましいことが示唆された。 In Table 6, the influence of the content of the heat-treated wheat flour on the raw material flour of okonomiyaki was investigated. As shown in Table 6, the okonomiyaki of Examples 15 to 22 containing 2 to 100% by mass of the heat-treated wheat flour A or the heat-treated wheat flour B has a texture and texture as compared with the okonomiyaki of Reference Example 3. It melted in the mouth well. Therefore, it was suggested that the content of the heat-treated wheat flour in the raw material flour of okonomiyaki is preferably 2 to 100% by mass based on the mass of the raw material flour.
以上により、バッター生地加熱食品に、上記物性の加熱小麦粉を用いることで、火抜けが改善され、食感及び口溶けが良好なバッター生地加熱食品を製造することができることが示された。 From the above, it was shown that by using the heated wheat flour having the above-mentioned physical characteristics for the batter dough heated food, it is possible to produce a batter dough heated food having improved fire extinguishing and good texture and melting in the mouth.
なお、本発明は上記の実施の形態の構成及び実施例に限定されるものではなく、発明の要旨の範囲内で種々変形が可能である。 The present invention is not limited to the configuration and examples of the above-described embodiment, and various modifications can be made within the scope of the gist of the invention.
本発明により、バッター生地の加熱時の火抜けが改善され、食感及び口溶けが良好で、風味も良いバッター生地加熱食品を容易に製造することができるバッター生地加熱食品用ミックス、及び食感及び口溶けが良好で、風味も良いバッター生地加熱食品を提供することができる。
INDUSTRIAL APPLICABILITY According to the present invention, the batter dough is improved from burning when heated, the texture and melting in the mouth are good, and the batter dough cooked food having a good flavor can be easily produced. It is possible to provide a batter dough heated food that melts well in the mouth and has a good flavor.
Claims (7)
前記加熱処理小麦粉の31.7質量%スラリーの温度20℃における粘度V12rpmが、400~900mPa・sであり、
前記粘度V12rpm、及び前記加熱処理小麦粉の乾燥質量に基づくたん白質含量Cp(質量%)が、式(I):
V12rpm≦260×Cp-2000 (I)
を満たし、
前記加熱処理小麦粉の原料小麦粉が、きたほなみ系統の小麦から得られた小麦粉であることを特徴とするバッター生地加熱食品用ミックス。 Batter dough containing raw flour containing heat-treated wheat flour A mixed food mix.
The viscosity V 12 rpm of the 31.7 mass% slurry of the heat-treated wheat flour at a temperature of 20 ° C. is 400 to 900 mPa · s.
The protein content Cp (mass%) based on the viscosity V 12 rpm and the dry mass of the heat-treated wheat flour is the formula (I) :.
V 12rpm ≤ 260 × Cp-2000 (I)
Meet,
A batter dough cooked food mix characterized in that the raw material wheat flour of the heat-treated wheat flour is wheat flour obtained from wheat of the Kitahonami line .
前記加熱処理小麦粉の31.7質量%スラリーの温度20℃における粘度V12rpmが、400~900mPa・sであり、
前記粘度V12rpm、及び前記加熱処理小麦粉の乾燥質量に基づくたん白質含量Cp(質量%)が、式(I):
V12rpm≦260×Cp-2000 (I)
を満たし、
前記加熱処理小麦粉の原料小麦粉が、きたほなみ系統の小麦から得られた小麦粉であることを特徴とするバッター生地加熱食品。 Batter dough heated food containing heat-treated wheat flour,
The viscosity V 12 rpm of the 31.7 mass% slurry of the heat-treated wheat flour at a temperature of 20 ° C. is 400 to 900 mPa · s.
The protein content Cp (mass%) based on the viscosity V 12 rpm and the dry mass of the heat-treated wheat flour is the formula (I) :.
V 12rpm ≤ 260 × Cp-2000 (I)
Meet,
A batter dough cooked food characterized in that the raw material wheat flour of the heat-treated wheat flour is wheat flour obtained from wheat of the Kitahonami line .
前記加熱処理小麦粉の31.7質量%スラリーの温度20℃における粘度V12rpmが、400~900mPa・sであり、
前記粘度V12rpm、及び前記加熱処理小麦粉の乾燥質量に基づくたん白質含量Cp(質量%)が、式(I):
V12rpm≦260×Cp-2000 (I)
を満たし、
前記加熱処理小麦粉の原料小麦粉が、きたほなみ系統の小麦から得られた小麦粉であることを特徴とするバッター生地加熱食品の製造方法。 A method for producing a batter dough cooked food in which a batter dough containing a raw material powder containing heat-treated wheat flour is heated by baking, oiling, steaming, or microwave cooking.
The viscosity V 12 rpm of the 31.7 mass% slurry of the heat-treated wheat flour at a temperature of 20 ° C. is 400 to 900 mPa · s.
The protein content Cp (mass%) based on the viscosity V 12 rpm and the dry mass of the heat-treated wheat flour is the formula (I) :.
V 12rpm ≤ 260 × Cp-2000 (I)
Meet,
A method for producing a batter dough cooked food, wherein the raw material wheat flour of the heat-treated wheat flour is wheat flour obtained from wheat of the Kitahonami line .
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