JP7093644B2 - Batter dough cooked food mix, batter dough cooked food, and batter dough cooked food manufacturing method - Google Patents

Description

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.

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.

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.

Japanese Unexamined Patent Publication No. 11-009176 Japanese Unexamined Patent Publication No. 2001-346514

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.

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.

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.

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.

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.

It is a graph which shows the relationship of the viscosity V _{12 rpm} of the slurry with respect to the protein content Cp based on the dry mass of the heat-treated wheat flour and the raw material flour (the wheat flour used as the raw material of the heat-treated wheat flour).

[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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

[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.

[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.

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. 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

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.

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) 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.

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) 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.

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.

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.

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.

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.

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)

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 . The batter dough cooked food mix according to claim 1 or 2, wherein the protein content Cp based on the dry mass is 8.5 to 14.0% by mass. Claim 1 in which the ratio (T _(H) / T _(U) ) of the thixotropic coefficient T _(H) of the heat-treated wheat flour to the thixotropy T _(U) of the raw wheat flour of the heated wheat flour is 1.1 or more. Or the batter dough cooked food mix according to 2 . The batter dough cooked food mix according to any one of claims 1 to 3 , wherein the content of the heat-treated wheat flour is 2 to 100% by mass based on the mass of the raw material flour. 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 . 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 . The method for producing a batter dough heated food according to claim 6 , wherein the batter dough heated food mix according to any one of claims 1 to 4 is used.

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