JP7474605B2 - Flour composition for crepes, crepe dough and crepes - Google Patents
Flour composition for crepes, crepe dough and crepes Download PDFInfo
- Publication number
- JP7474605B2 JP7474605B2 JP2020034987A JP2020034987A JP7474605B2 JP 7474605 B2 JP7474605 B2 JP 7474605B2 JP 2020034987 A JP2020034987 A JP 2020034987A JP 2020034987 A JP2020034987 A JP 2020034987A JP 7474605 B2 JP7474605 B2 JP 7474605B2
- Authority
- JP
- Japan
- Prior art keywords
- flour
- mass
- crepes
- durum
- crepe
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 235000013312 flour Nutrition 0.000 title claims description 114
- 239000000203 mixture Substances 0.000 title claims description 23
- 241000209140 Triticum Species 0.000 claims description 22
- 235000021307 Triticum Nutrition 0.000 claims description 22
- 240000008042 Zea mays Species 0.000 claims description 22
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 22
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 22
- 235000005822 corn Nutrition 0.000 claims description 22
- 239000004615 ingredient Substances 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 description 17
- 239000002994 raw material Substances 0.000 description 12
- 235000013601 eggs Nutrition 0.000 description 9
- 238000004519 manufacturing process Methods 0.000 description 9
- 235000013336 milk Nutrition 0.000 description 8
- 210000004080 milk Anatomy 0.000 description 8
- 238000002156 mixing Methods 0.000 description 8
- 239000008267 milk Substances 0.000 description 7
- 235000000346 sugar Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 239000003795 chemical substances by application Substances 0.000 description 4
- 235000010855 food raising agent Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 240000008415 Lactuca sativa Species 0.000 description 3
- 235000007264 Triticum durum Nutrition 0.000 description 3
- 241000209143 Triticum turgidum subsp. durum Species 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000002245 particle Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 235000012045 salad Nutrition 0.000 description 3
- 230000008961 swelling Effects 0.000 description 3
- 240000008620 Fagopyrum esculentum Species 0.000 description 2
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000003801 milling Methods 0.000 description 2
- 235000012771 pancakes Nutrition 0.000 description 2
- 235000013550 pizza Nutrition 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 238000003892 spreading Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000012184 tortilla Nutrition 0.000 description 2
- GUBGYTABKSRVRQ-XLOQQCSPSA-N Alpha-Lactose Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@H](O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-XLOQQCSPSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- AYRXSINWFIIFAE-SCLMCMATSA-N Isomaltose Natural products OC[C@H]1O[C@H](OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O)[C@@H](O)[C@@H](O)[C@@H]1O AYRXSINWFIIFAE-SCLMCMATSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 235000020194 almond milk Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000020197 coconut milk Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
- 239000008101 lactose Substances 0.000 description 1
- 235000013310 margarine Nutrition 0.000 description 1
- 239000003264 margarine Substances 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 235000008476 powdered milk Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 235000020183 skimmed milk Nutrition 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013322 soy milk Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000011844 whole wheat flour Nutrition 0.000 description 1
Description
本発明はクレープ用穀粉組成物、クレープ用生地及びクレープに関する。 The present invention relates to a grain flour composition for crepes, a crepe dough, and crepes.
クレープ生地は、従来薄力粉を主体とし、砂糖、卵、牛乳もしくは水で生地を調製する。このような生地を使用し、クレープを焼成すると、食感としてはしっとりもっちりとした製品になりやすい。近年の食感への多様性から、さっくりとして歯切れの良い製品が求められているが、小麦粉のみでは満足のいく食感にはなり難かった。
小麦粉を含む生地を焼成して得る食品にについて、さっくりとした食感を付与する方法として、特許文献１にはデュラムフラワー、熱処理小麦粉を併用し、サクみがあって軽く、歯切れの良い、食感に優れたピザを得る製造方法が開示されている。また特許文献２には小麦粉とコーンフラワーを用いた流動性を有する澱粉質種生地を焼成して柔軟なシートを得た後、乾燥、固化することによりサクサクした食感の焼成シート菓子を得る製造方法が開示されている。
しかしながら特許文献１における方法は主に強力粉を使用しイースト発酵する生地を用いたピザに関するものであり、クレープ生地において薄力粉の代わりにデュラムセモリナ又はデュラムフラワーを使用すると生地の繋がりが悪くなり、製品を焼成機から取り上げる際に破れやすいという問題があった。また特許文献２の方法により得られる焼成シート菓子は、クレープ状の柔軟なシートを乾燥固化した結果サクサクとした食感を得るものであり、さらに特許文献２の方法におけるコーンフラワーの使用量ではコーンの風味が強く、従来小麦粉を主体とするクレープの風味に影響があるという問題があった。
Crepe dough is traditionally made mainly from soft flour, with sugar, eggs, milk or water added. When such dough is used to bake crepes, the resulting product tends to have a moist and chewy texture. In recent years, there has been a demand for crispy, crunchy products due to the diversity of textures, but it has been difficult to achieve a satisfactory texture using wheat flour alone.
As a method for imparting a crisp texture to foods obtained by baking dough containing wheat flour, Patent Document 1 discloses a method for producing a crispy, light, and chewy pizza with excellent texture by using durum flour and heat-treated wheat flour in combination. Patent Document 2 discloses a method for producing a baked sheet cake with a crisp texture by baking a starchy seed dough having fluidity using wheat flour and corn flour to obtain a flexible sheet, which is then dried and solidified.
However, the method in Patent Document 1 is mainly related to pizza using a dough fermented with yeast using strong flour, and there is a problem that if durum semolina or durum flour is used in place of weak flour in the crepe dough, the dough does not bond well and the product is easily torn when removed from the baking machine. Also, the baked sheet confectionery obtained by the method in Patent Document 2 has a crispy texture as a result of drying and solidifying a soft crepe-like sheet, and further, the amount of corn flour used in the method in Patent Document 2 has a strong corn flavor, which affects the flavor of crepes that are conventionally made mainly with wheat flour.
さっくりと歯切れ良く、かつ作業性が良いクレープの提供を課題とする。 The goal is to provide crepes that are crisp, easy to bite into, and easy to work with.
本発明者らは上記課題を解決するため鋭意検討を行った。その結果、クレープの製造において穀粉原料の合計質量に対して、３～３８質量％のコーンフラワー、０．５～１８質量％のデュラムセモリナ又はデュラムフラワー及び５０質量％以上の小麦粉を使用することでさっくりと歯切れ良く、かつ作業性が良いクレープを提供できることを見いだし、本発明を完成するに至った。
すなわち本発明は以下の通りである。
［１］穀粉原料の合計質量に対して、３～３８質量％のコーンフラワー、０．５～１８質量％のデュラムセモリナ又はデュラムフラワー及び５０質量％以上の小麦粉を含むクレープ用穀粉組成物。
［２］前記［１］に記載の穀粉組成物を含むクレープ用生地。
［３］前記［２］に記載のクレープ類用生地を焼成してなるクレープ。
The present inventors have conducted extensive research to solve the above problems, and as a result have found that a crepe that is light and crisp and has good workability can be provided by using 3 to 38% by mass of corn flour, 0.5 to 18% by mass of durum semolina or durum flour, and 50% by mass or more of wheat flour, based on the total mass of the cereal flour raw materials, and have completed the present invention.
That is, the present invention is as follows.
[1] A flour composition for crepes comprising 3 to 38% by mass of corn flour, 0.5 to 18% by mass of durum semolina or durum flour, and 50% by mass or more of wheat flour, based on the total mass of the flour raw materials.
[2] A crepe dough comprising the flour composition described in [1] above.
[3] A crepe obtained by baking the crepe dough described in [2] above.
本発明によれば、さっくりと歯切れ良く、かつ作業性が良いクレープを得ることが出来る。 The present invention makes it possible to produce crepes that are crisp, easy to bite into, and easy to work with.
本発明においてクレープは、穀粉として小麦粉を主に含み、任意に油脂、砂糖、鶏卵、牛乳など含む液状の生地を、薄く伸ばして焼成して得られるシート状の菓子をいう。一般的には、クレープ生地は穀粉として小麦粉を５０質量％以上含み、３０ｄＰａ・ｓ以下の粘度を有し、焼き上がったクレープの厚さは５ｍｍ未満である。穀粉を使用した生地を焼成して得られる薄型の焼成食品には、トルティーヤ、ガレット、パンケーキなどがあるが、トルティーヤは穀粉としてコーンフラワーを主体として含み、ドウ状の生地を薄く伸ばして焼成するものである点、ガレットは穀粉としてそば粉を主体として含むという点、パンケーキは一般的にクレープより生地の粘度が高く、焼き上がったパンケーキは厚みがあるという点でクレープと相違する。 In the present invention, crepes refer to sheet-like confectioneries obtained by thinly spreading and baking a liquid batter that mainly contains wheat flour as the flour and optionally contains fats and oils, sugar, eggs, milk, etc. Generally, crepe batter contains 50% by mass or more of wheat flour as the flour, has a viscosity of 30 dPa·s or less, and the thickness of the baked crepe is less than 5 mm. Thin baked foods obtained by baking batter using flour include tortillas, galettes, and pancakes, but tortillas differ from crepes in that they contain corn flour as the main flour and are made by thinly spreading and baking a dough-like batter, galettes contain buckwheat flour as the main flour, and pancakes generally have a higher viscosity batter than crepes and are thick when baked.
本発明のクレープ用穀粉組成物は穀粉原料の合計質量に対して、３～３８質量％のコーンフラワー、０．５～１８質量％のデュラムセモリナ又はデュラムフラワー及び５０質量％以上の小麦粉を含む。 The flour composition for crepes of the present invention contains 3-38% by mass of corn flour, 0.5-18% by mass of durum semolina or durum flour, and 50% by mass or more of wheat flour, based on the total mass of the flour ingredients.
本発明において「コーンフラワー」は、トウモロコシを挽いて作られた穀粉である。
本発明において使用することができるコーンフラワーの灰分含有量、蛋白質含有量、粒度には特に限定はなく、市販のコーンフラワーも使用することができる。
本発明のクレープ用穀粉組成物において、コーンフラワーの配合割合は穀粉原料の合計質量に対して、３～３８質量％、好ましくは５～３５質量％、さらに好ましくは２０～２５質量％である。
コーンフラワーの配合割合が穀粉原料の合計質量に対して、３～３８質量％であれば、小麦の風味に影響を与えることなくサクみ、歯切れ向上の効果を得ることができる。
In the present invention, "corn flour" is flour made by grinding corn.
The ash content, protein content and particle size of the corn flour that can be used in the present invention are not particularly limited, and commercially available corn flour can also be used.
In the flour composition for crepes of the present invention, the blending ratio of corn flour is 3 to 38% by mass, preferably 5 to 35% by mass, and more preferably 20 to 25% by mass, based on the total mass of the flour raw materials.
When the blending ratio of corn flour is 3 to 38 mass % based on the total mass of the grain flour raw material, the effect of improving crispness and chewiness can be obtained without affecting the wheat flavor.
本発明において「デュラムセモリナ」はデュラム小麦の製粉工程において得られる比較的粒度の粗い状態の胚乳の粉砕物を指し、一般に目開き約３００μｍの篩を抜けない程度の粗さのものをいう。
本発明において「デュラムフラワー」はデュラムセモリナよりも粒度が細かくデュラムセモリナとは区別される。ＣＯＤＥＸ ＳＴＡＮＤＡＲＤ（食品の国際規格）のｃｘｓ １７８－１９９１によれば、デュラムセモリナとはデュラム小麦を製粉した小麦粉のうち最大７９％が目開き３１５μｍの篩を通過するものであり、デュラムフラワーとは８０％以上が目開き３１５μｍの篩を通過するものと規定している。
本発明において使用することができるデュラムセモリナ又はデュラムフラワーの灰分含有量、蛋白質含有量、粒度には特に限定はなく、市販のデュラムセモリナも使用することができる。
本発明のクレープ用穀粉組成物において、デュラムセモリナ又はデュラムフラワーの配合割合は穀粉原料の合計質量に対して０．５～１８質量％、好ましくは１～１５質量％、さらに好ましくは１０～１４質量％である。
デュラムセモリナ又はデュラムフラワーの配合割合が穀粉原料の合計質量に対して０．５～１８質量％であれば、作業性に生地のつながりが悪い、製品が破れやすくなるなどの悪影響を与えることなくサクみ、歯切れ向上の効果を得ることができる。
In the present invention, "durum semolina" refers to a ground endosperm of relatively coarse grain size obtained in the milling process of durum wheat, and generally refers to a grain size that is too coarse to pass through a sieve with openings of about 300 μm.
In the present invention, "durum flour" has a finer particle size than durum semolina and is distinguished from durum semolina. According to CODEX STANDARD (international food standard) cxs 178-1991, durum semolina is wheat flour milled from durum wheat, of which a maximum of 79% passes through a sieve with an opening of 315 μm, and durum flour is wheat flour milled from durum wheat, of which 80% or more passes through a sieve with an opening of 315 μm.
There are no particular limitations on the ash content, protein content, and particle size of the durum semolina or durum flour that can be used in the present invention, and commercially available durum semolina can also be used.
In the flour composition for crepes of the present invention, the blending ratio of durum semolina or durum flour is 0.5 to 18 mass %, preferably 1 to 15 mass %, and more preferably 10 to 14 mass %, based on the total mass of the flour raw materials.
When the blending ratio of durum semolina or durum flour is 0.5 to 18% by mass relative to the total mass of the grain flour raw material, the effect of improving crispness and chewiness can be obtained without adversely affecting workability such as poor dough adhesion or the product becoming easily torn.
本発明において「小麦粉」は普通小麦を製粉して得られる穀粉をいう。
本発明において使用することができる小麦粉は特に限定はなく、薄力粉、中力粉、準強力粉、強力粉及び全粒粉などを使用することができるが、歯切れのよい食感を得るという観点から薄力粉を使用することが好ましい。
本発明のクレープ用穀粉組成物において、小麦粉の配合割合は穀粉原料の合計質量に対して５０質量％以上、好ましくは５０～８０質量％、さらに好ましくは５０～７０質量％である。
小麦粉の配合割合が穀粉原料の合計質量に対して５０質量％以上であれば、小麦粉の風味に影響を与えることなくサクみ、歯切れ向上の効果を得ることができる。
In the present invention, "wheat flour" refers to flour obtained by milling common wheat.
There are no particular limitations on the wheat flour that can be used in the present invention, and weak flour, medium strength flour, semi-strong flour, strong flour, whole wheat flour, etc. can be used, but it is preferable to use weak flour from the viewpoint of obtaining a crisp texture.
In the flour composition for crepes of the present invention, the blending ratio of wheat flour is 50% by mass or more, preferably 50 to 80% by mass, and more preferably 50 to 70% by mass, based on the total mass of the flour raw materials.
When the blending ratio of wheat flour is 50% by mass or more relative to the total mass of the cereal flour raw material, the effect of improving crispness and chewiness can be obtained without affecting the flavor of the wheat flour.
本発明のクレープ用穀粉組成物は、穀粉原料として上記コーンフラワー、デュラムセモリナ又はデュラムフラワー及び小麦粉以外に本発明の効果を損なわない範囲で米粉、大豆粉、大麦粉、ライ麦粉、ソバ粉等を使用することができる。 In addition to the above-mentioned corn flour, durum semolina or durum flour, and wheat flour, the flour composition for crepes of the present invention can also use rice flour, soy flour, barley flour, rye flour, buckwheat flour, etc. as the flour raw material, as long as the effect of the present invention is not impaired.
本発明のクレープ用生地は、前記クレープ用穀粉組成物を含む。また本発明のクレープは本発明のクレープ用生地を焼成して成る。
本発明のクレープ用生地及びクレープの製造においては、本発明の穀粉組成物以外に、卵黄、卵白、全卵その他の卵に由来する成分である卵成分；牛乳、粉乳、脱脂粉乳等の乳類；豆乳、ココナッツミルク、アーモンドミルク等の植物性ミルク；ブドウ糖、果糖、乳糖、砂糖、イソマルトースなどの糖類；ショートニング、ラード、マーガリン、バター、液状油等の油脂類；ベーキングパウダー、重曹、イスパタなどの膨張剤；乳化剤；食塩等の無機塩類；増粘剤；香料；保存料；ビタミン；カルシウム等の強化剤等の通常クレープの製造に用いる副原料を使用することができる。
The crepe batter of the present invention contains the grain flour composition for crepes. The crepe of the present invention is produced by baking the crepe batter of the present invention.
In producing the crepe dough and crepes of the present invention, in addition to the grain flour composition of the present invention, auxiliary ingredients that are usually used in the production of crepes can be used, such as egg components which are components derived from eggs such as egg yolks, egg whites, whole eggs and other eggs; dairy products such as milk, milk powder and skim milk powder; vegetable milks such as soy milk, coconut milk and almond milk; sugars such as glucose, fructose, lactose, sugar and isomaltose; oils and fats such as shortening, lard, margarine, butter and liquid oil; leavening agents such as baking powder, baking soda and ispata; emulsifiers; inorganic salts such as table salt; thickeners; flavorings; preservatives; vitamins; and strengthening agents such as calcium.
本発明のクレープ生地は、所定量の小麦粉、コーンフラワー、及びデュラムセモリナ又はデュラムフラワーを含む、前記穀粉組成物を含む以外は常法に従って製造することができる。
例えば穀粉組成物１００質量部に対し、全卵４０～６０質量部、牛乳９０～１２０質量部、砂糖５～１５質量部、サラダ油１０～１７質量部、膨張剤０～１．５質量部を使用し、穀粉組成物以外の原料を混合した後、穀粉組成物を添加し、十分に混合することにより製造することができる。
The crepe dough of the present invention can be produced according to a conventional method, except that it contains the above-mentioned flour composition containing a specified amount of wheat flour, corn flour, and durum semolina or durum flour.
For example, the product can be produced by using 40 to 60 parts by mass of whole eggs, 90 to 120 parts by mass of milk, 5 to 15 parts by mass of sugar, 10 to 17 parts by mass of salad oil, and 0 to 1.5 parts by mass of leavening agent per 100 parts by mass of the grain flour composition, mixing the ingredients other than the grain flour composition, adding the grain flour composition, and mixing thoroughly.
クレープ生地の粘度は２５℃で３０ｄＰａ・ｓ以下であることが好ましく、さらに好ましくは２５℃で１０～２０ｄＰａ・ｓである。 The viscosity of the crepe dough is preferably 30 dPa·s or less at 25°C, and more preferably 10 to 20 dPa·s at 25°C.
クレープの厚さは５ｍｍ以下であることが好ましく、さらに好ましくは０．５～２ｍｍ、より好ましくは０．５～１ｍｍである。 The thickness of the crepe is preferably 5 mm or less, more preferably 0.5 to 2 mm, and even more preferably 0.5 to 1 mm.
本発明のクレープは、所定量の小麦粉、コーンフラワー、及びデュラムセモリナ又はデュラムフラワーを含む、前記穀粉組成物を含むクレープ用生地を焼成する以外は常法に従って製造することが出来る。例えば得られたクレープ用生地を室温で１５～６０分寝かした後、クレープ用電熱焼成機に１００～１２０グラムの生地を乗せてトンボで薄く広げ、片面３０～６０秒、反転後片面５～１５秒焼成し、クレープを得る。 The crepes of the present invention can be produced according to conventional methods, except for baking the crepe dough containing the grain flour composition containing a specified amount of wheat flour, corn flour, and durum semolina or durum flour. For example, the obtained crepe dough is left to rest at room temperature for 15 to 60 minutes, and then 100 to 120 grams of dough is placed on an electric crepe baking machine and spread thinly with a roll, baked for 30 to 60 seconds on one side, flipped over, and baked for 5 to 15 seconds on the other side to obtain crepes.
以下本発明を具体的に説明する為に実施例を示すが、本発明は以下の実施例のみに限定されるものではない。 The following examples are provided to specifically explain the present invention, but the present invention is not limited to the following examples.
製造例１ クレープの製造
穀粉組成物１００質量部に対し、全卵５０質量部、牛乳９０質量部、砂糖１０質量部、サラダ油１５質量部配合し、以下の通り製造した。
（１）全卵、牛乳、砂糖、サラダ油をホイッパーで混合した。
（２）穀粉組成物を入れ、ホイッパーでよく混合した。
（３）（２）で得たバッターを３０分間寝かせた。
（４）クレープ用電熱焼成機に生地を１１０グラム乗せ、トンボで薄く広げ、４０秒間焼成した後反転し、１０秒間焼成してクレープを得た。
Production Example 1: Crepe production 100 parts by mass of the grain flour composition were mixed with 50 parts by mass of whole egg, 90 parts by mass of milk, 10 parts by mass of sugar, and 15 parts by mass of salad oil, and produced as follows.
(1) Mix whole eggs, milk, sugar, and salad oil with a whisk.
(2) The flour composition was added and mixed thoroughly with a whisk.
(3) The batter obtained in (2) was allowed to rest for 30 minutes.
(4) 110 grams of batter was placed on an electric crepe baking machine, spread thinly with a roll, baked for 40 seconds, then flipped over and baked for 10 seconds to obtain crepes.
試験例１ クレープの食感、作業性に及ぼす影響
表１、表２、表３及び表４に記載の穀粉原料の配合で、製造例１に従ってクレープを製造した。製造後、熟練パネラー１０名により、以下の評価基準表に従って評価し、食感の平均点３点以上且つ作業性が〇を合格とした。
なお、コーンフラワー、デュラムセモリナ、デュラムフラワーを使用せず薄力粉のみで製造したクレープの食感を１点とした（対照例）。
また生地の粘度は、ビスコテスターＶＦ－０４Ｆ（リオン株式会社製）を用い、Ｎｏ．２のローターを装着し、２５℃、６２．５ｒｐｍで１５秒間回転させた後に測定した。結果を表１～４に示す。
またデータは示さないが、焼き上がったクレープの厚みは、おおむね０．５～２ｍｍの範囲であった。
Test Example 1: Effect on texture and workability of crepes Crepes were produced using the blends of cereal flour ingredients shown in Tables 1, 2, 3, and 4 according to Production Example 1. After production, they were evaluated by 10 experienced panelists according to the following evaluation criteria table, and an average score of 3 points or more for texture and ◯ for workability were deemed to be acceptable.
The texture of a crepe made using only soft flour without using corn flour, durum semolina, or durum flour was given a score of 1 (control example).
The viscosity of the dough was measured using a Viscotester VF-04F (manufactured by Rion Co., Ltd.) equipped with a No. 2 rotor after rotating at 25° C. and 62.5 rpm for 15 seconds. The results are shown in Tables 1 to 4.
Although no data is shown, the thickness of the baked crepes was generally in the range of 0.5 to 2 mm.
評価基準表
表１
表２
表３
表４
表１より、穀粉原料の合計１００質量部のうち、コーンフラワーを３～３８質量部、及びデュラムセモリナを０．５～１８質量部含む実施例１～６は、サクみ、作業性において良好であった。
表２より、デュラムセモリナの代わりにデュラムフラワーを使用した場合でも、サクみ、作業性のすべてにおいて良好な結果が得られた。
表３及び表４より、穀粉原料の合計１００質量部のうち、コーンフラワー、デュラムセモリナをどちらか一方しか含んでいない比較例１～３、５は、サクみが乏しく不適であった。コーンフラワーを４０質量部含む比較例６、７は、サクみがあり歯切れよくよい食感であったが、コーン特有の香りが強く風味がわるくなり好ましくなかった。デュラムセモリナもしくはデュラムフラワーを２０質量部以上含む比較例４、８、９は、破れやすく作業性が悪いため不適であった。
As can be seen from Table 1, Examples 1 to 6, which contained 3 to 38 parts by mass of corn flour and 0.5 to 18 parts by mass of durum semolina out of a total of 100 parts by mass of the flour raw materials, were excellent in terms of crispness and workability.
As can be seen from Table 2, even when durum flour was used instead of durum semolina, good results were obtained in terms of crispness and workability.
From Tables 3 and 4, Comparative Examples 1 to 3 and 5, which contained only corn flour or durum semolina out of a total of 100 parts by mass of the cereal flour raw material, were unsuitable because they lacked crispness. Comparative Examples 6 and 7, which contained 40 parts by mass of corn flour, were crisp and had a good texture, but had a strong corn-specific scent and a bad flavor, which was not preferable. Comparative Examples 4, 8 and 9, which contained 20 parts by mass or more of durum semolina or durum flour, were unsuitable because they were easily torn and had poor workability.
試験例２ 膨張剤の効果
表５記載の穀粉原料の配合で、工程（１）の工程においてさらに膨張剤１質量部を添加した以外は製造例１に従ってクレープを製造した（実施例１２）。製造後、熟練パネラー１０名により、評価基準表に従って評価し、食感の平均点３点以上且つ作業性が〇を合格とした。
膨張剤を添加した実施例１２は、添加しない実施例４に比べてさらに良好な結果が得られた。
Test Example 2: Effect of leavening agent Crepes were produced according to Production Example 1 (Example 12), except that 1 part by mass of leavening agent was further added in step (1) using the grain flour raw material composition shown in Table 5. After production, the crepes were evaluated by 10 experienced panelists according to the evaluation criteria table, and an average score of 3 points or more for texture and ◯ for workability were deemed to be acceptable.
Example 12, in which a swelling agent was added, gave better results than Example 4, in which no swelling agent was added.
表５ 膨張剤を使用した場合
Claims (3)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020034987A JP7474605B2 (en) | 2020-03-02 | 2020-03-02 | Flour composition for crepes, crepe dough and crepes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2020034987A JP7474605B2 (en) | 2020-03-02 | 2020-03-02 | Flour composition for crepes, crepe dough and crepes |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2021136874A JP2021136874A (en) | 2021-09-16 |
| JP7474605B2 true JP7474605B2 (en) | 2024-04-25 |
Family
ID=77666718
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2020034987A Active JP7474605B2 (en) | 2020-03-02 | 2020-03-02 | Flour composition for crepes, crepe dough and crepes |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP7474605B2 (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019062858A (en) | 2017-10-04 | 2019-04-25 | 日清フーズ株式会社 | Production method of mix for baked confectionery |
| JP2019097500A (en) | 2017-12-05 | 2019-06-24 | 日東富士製粉株式会社 | Pancake dough and mix powder for pancake |
-
2020
- 2020-03-02 JP JP2020034987A patent/JP7474605B2/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2019062858A (en) | 2017-10-04 | 2019-04-25 | 日清フーズ株式会社 | Production method of mix for baked confectionery |
| JP2019097500A (en) | 2017-12-05 | 2019-06-24 | 日東富士製粉株式会社 | Pancake dough and mix powder for pancake |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2021136874A (en) | 2021-09-16 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20080138484A1 (en) | Starchy Food Material or Starchy Food | |
| JPH06178644A (en) | Baked article, dough or dry mix and production thereof | |
| JP7364181B2 (en) | Composition for low-sugar confectionery and low-sugar confectionery using the same | |
| JP7099819B2 (en) | Bakery food mix | |
| JP6999359B2 (en) | Flour composition for confectionery, dough for confectionery and confectionery | |
| JP6092443B1 (en) | Confectionery texture-improving agent and method for producing confectionery | |
| JP7474605B2 (en) | Flour composition for crepes, crepe dough and crepes | |
| JP6813408B2 (en) | Bread manufacturing method using wheat bran | |
| JP6666644B2 (en) | Bakery food mix | |
| JP5734923B2 (en) | Soba mix powder for instant galette and manufacturing method thereof | |
| JP2012183038A (en) | Food additive baked bran | |
| JP3669303B2 (en) | Manufacturing method for bakery products | |
| JP2009201468A (en) | Warm water yeast dough for bakery product, and bakery product using the warm water yeast dough | |
| JP6515541B2 (en) | Method for producing a green bean protein-containing bakery product | |
| JP2015084692A (en) | Topping dough for bakery | |
| JP6258819B2 (en) | Bread and bread flour composition | |
| JP6862320B2 (en) | Durum flour for cookies or layered foods, and flour compositions for cookies or layered foods containing the durum flour | |
| JP2020162593A (en) | Composition for yeast fermented bakery food, frozen dough for yeast fermented bakery food, and production method of yeast fermented bakery food | |
| JP7130413B2 (en) | Bread improving agent and bread composition, and bread dough and bread using said bread improving agent or bread composition | |
| JP6873746B2 (en) | Flour composition for bakery products and method for manufacturing bakery products | |
| JP6680667B2 (en) | Wheat bran material and method for producing bread using the same | |
| JP3596968B2 (en) | Crushed grain for confectionery | |
| JP7345265B2 (en) | Bakery food manufacturing method | |
| JP6972400B2 (en) | Wheat flour products and foods using them | |
| JP7196001B2 (en) | Flour composition for bakery food, dough for bakery food and bakery food |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A621 | Written request for application examination |
Free format text: JAPANESE INTERMEDIATE CODE: A621 Effective date: 20221221 |
|
| A977 | Report on retrieval |
Free format text: JAPANESE INTERMEDIATE CODE: A971007 Effective date: 20231122 |
|
| A131 | Notification of reasons for refusal |
Free format text: JAPANESE INTERMEDIATE CODE: A131 Effective date: 20231204 |
|
| A521 | Request for written amendment filed |
Free format text: JAPANESE INTERMEDIATE CODE: A523 Effective date: 20240130 |
|
| TRDD | Decision of grant or rejection written | ||
| A01 | Written decision to grant a patent or to grant a registration (utility model) |
Free format text: JAPANESE INTERMEDIATE CODE: A01 Effective date: 20240314 |
|
| A61 | First payment of annual fees (during grant procedure) |
Free format text: JAPANESE INTERMEDIATE CODE: A61 Effective date: 20240415 |
|
| R150 | Certificate of patent or registration of utility model |
Ref document number: 7474605 Country of ref document: JP Free format text: JAPANESE INTERMEDIATE CODE: R150 |