Classifications

• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D13/00—Finished or partly finished bakery products
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/14—Organic oxygen compounds
  • A21D2/18—Carbohydrates
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
  • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
  • A21D2/36—Vegetable material
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
  • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
  • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
  • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
  • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
  • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

Definitions

• the present invention relates to powdered foods.
• Flour foods are generally a general term for dishes that are baked mainly from flour such as wheat flour, and typical ones are okonomiyaki and takoyaki. These powdered foods are deeply popular as meals and light meals, and many products are distributed not only as homemade foods and eating out, but also as frozen foods and chilled foods at convenience stores. As these powdered foods, those that are plump, moist and melt in the mouth are preferred, and for example, yam has been used to impart such a texture. On the other hand, when yam is mixed, it easily shrinks due to the passage of time, refrigerated storage, reheating in a microwave oven, etc., the volume is reduced in appearance, the fluffy feeling is easily lost even when eating, and it is an allergen. There are problems such as being relatively expensive.
• Patent Document 1 describes a foamed product prepared by blending 2% by weight to 10% by weight of a thickener with water and foaming to a specific gravity of 0.24 to 0.30 g / ml, and starch and / or grains. The foam is broken so that the proportion of water in the unheated dough containing the powder is 55% by weight to 80% by weight (however, when the thickener is 2% by weight to 3% by weight, 55% by weight to 70% by weight).
• a method for producing okonomiyaki is disclosed, in which the mixture is mixed so as not to be mixed, ingredients for okonomiyaki are appropriately added, and the mixture is heated and solidified.
• the quality is handmade, and it is said that it can be mass-produced industrially without using special equipment.
• Patent Document 2 describes a composition containing 75% by mass or more of starch, and as the above-mentioned starch, a low molecular weight starch obtained from a starch having an amylose content of 5% by mass or more as a raw material is 3% by mass in the composition. % Or more and 45% by mass or less, the peak molecular weight of the low molecular weight starch is 3 ⁇ 10 3 or more and 5 ⁇ 10 4 or less, and the cold water swelling degree of the composition at 25 ° C. is 7 or more and 20 or less.
• a composition in which the content of granules on a sieve having a mesh size of 0.5 mm in the composition is 50% by mass or less is disclosed, and according to the invention, high water absorption rate, non-stickiness, and non-stickiness, and , It is said that it is possible to obtain a new material with an excellent balance of resistance to lumps. Further, it is said that it is possible to obtain an excellent texture and good workability, for example, when blended in various foods.
• Patent Document 2 when blended in a powdered food, the means such as improving the texture of the powdered food and suppressing the deterioration of the texture after reheating after storage can be described. No disclosure or suggestion has been made.
• the present invention provides a powdered food having a good moist feeling, a plump feeling, a good melting in the mouth, and an improved texture even after storage.
• Starch content is 75% by mass or more
• Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 ⁇ 10.
• [4] The food according to any one of [1] to [3], wherein the powder raw material contains cereal flour.
• [5] The food according to any one of [1] to [4], wherein the food is one selected from the group consisting of okonomiyaki, takoyaki and chijimi.
• [6] A method for producing a powdered food material containing a powdered raw material and a component (A) satisfying the following conditions (1) to (4).
• the powder raw material and the component (A) are blended so that the content of the component (A) is 3% by mass or more and 60% by mass or less with respect to the total content of the powder raw material and the component (A).
• the production method which comprises the step of preparing a dough for powdered foods.
• Starch content is 75% by mass or more
• Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 ⁇ 10.
• Starch content is 75% by mass or more
• Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 ⁇ 10. 3 or more and 5 ⁇ 10 4 or less
• Cold water swelling degree at 25 ° C is 5 or more and 20 or less
• Content under the sieve with 0.5 mm opening and on the sieve with 0.038 mm opening is 30 Mass% or more and 100 mass% or less [10]
• the composition according to [9], wherein the component (A) is 3% by mass or more and 100% by mass or less in the composition.
• the content of the component (A) under the sieve having a mesh size of 0.25 mm and on the sieve having a mesh size of 0.038 mm is 30% by mass or more and 100% by mass or less.
• the composition according to any one of [9] to [12] which is used for powdered food dough.
• the composition according to any one of [9] to [13] which is used for improving the moist feeling of the powdered food.
• Starch content is 75% by mass or more
• Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 ⁇ 10.
• Starch content is 75% by mass or more
• Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 ⁇ 10.
• the present invention it is possible to provide a powdered food having a good moist feeling, a fluffy feeling, a good melting in the mouth, and an improved texture even after storage.
• each component can be used alone or in combination of two or more.
• the dough for powdered foods also simply referred to as dough
• the dough before heating refers to the dough before heating unless otherwise specified.
• the powdered food material contains a powder raw material and a component (A) satisfying the following conditions (1) to (4).
• Starch content is 75% by mass or more
• Low molecular weight starch of starch having an amylose content of 5% by mass or more is contained in an amount of 3% by mass or more and 45% by mass or less, and the peak molecular weight of the low molecular weight starch is 3 ⁇ 10. 3 or more and 5 ⁇ 10 4 or less
• Cold water swelling degree at 25 ° C is 5 or more and 20 or less (4)
• the content under the sieve with a 0.5 mm opening and on the sieve with a 0.038 mm opening is 30.
• a starchy food having excellent moist feeling, plump feeling, and melting in the mouth can be obtained even if it is reheated immediately after cooking and after refrigerated storage or frozen storage. More specifically, powdered foods having excellent moldability during cooking or shape retention after storage can be obtained, and more specifically, workability in producing powdered foods is improved. be able to.
• each component that is a raw material for powdered foods will be described.
• the content of starch in the component (A) is 75% by mass or more, preferably 80% by mass or more, and preferably 85% by mass or more, from the viewpoint of improving the moist feeling, plump feeling, and melting in the mouth. More preferred.
• the upper limit of the starch content in the component (A) is not limited and is 100% by mass or less, but may be, for example, 99.5% by mass or less and 99% by mass or less depending on the properties of the powdered food. ..
• the starch containing a low molecular weight starch made from starch having an amylose content of 5% by mass or more as a raw material is used as the low molecular weight starch having a specific peak molecular weight. That is, the starch in the component (A) contains 3% by mass or more and 45% by mass or less of the low molecular weight starch made from starch having an amylose content of 5% by mass or more in the component (A), and the peak of the low molecular weight starch.
• the molecular weight is 3 ⁇ 10 3 or more and 5 ⁇ 10 4 or less.
• the peak molecular weight of the low molecular weight starch is 3 ⁇ 10 3 or more, preferably 8 ⁇ 10 3 or more, from the viewpoint of improving the moist feeling, the plump feeling, and the melting in the mouth.
• the peak molecular weight of the low molecular weight starch from the same viewpoint, it is 5 ⁇ 10 4 or less, preferably to 3 ⁇ 10 4 or less, still more preferably 1.5 ⁇ 10 4 or less.
• the method for measuring the peak molecular weight of starch after decomposition will be described in the section of Examples.
• the low molecular weight starch is preferably one or more selected from the group consisting of acid-treated starch, oxidation-treated starch or enzyme-treated starch, and more preferably acid-treated. It is starch.
• the conditions of the acid treatment are not limited, but the treatment can be performed as follows, for example. After the starch having an amylose content of 5% by mass or more and water are added to the reactor, an acid is further added. Alternatively, acid water in which acid is previously dissolved in water and starch as a raw material are added to the reactor. From the viewpoint of more stable acid treatment, it is desirable that the total amount of starch in the reaction is uniformly dispersed in the aqueous phase or in a slurry state. For that purpose, the concentration of the starch slurry in the acid treatment is adjusted to be, for example, 10% by mass or more and 50% by mass or less, preferably 20% by mass or more and 40% by mass or less. If the slurry concentration is too high, the slurry viscosity may increase, making it difficult to stir a uniform slurry.
• the acid used for the above acid treatment include inorganic acids such as hydrochloric acid, sulfuric acid, and nitric acid, which can be used regardless of the type and purity.
• the acid concentration during acid treatment for example, the acid concentration during acid treatment.
• 0.05 Normality (N) or more and 4N or less is preferable, 0.1N or more and 4N or less is more preferable, and 0.2N or more and 3N or less is further preferable.
• the reaction temperature is preferably 30 ° C. or higher and 70 ° C. or lower, more preferably 35 ° C. or higher and 70 ° C. or lower, and further preferably 35 ° C. or higher and 65 ° C. or lower.
• the reaction time is preferably 0.5 hours or more and 120 hours or less, more preferably 1 hour or more and 72 hours or less, and further preferably 1 hour or more and 48 hours or less.
• the content of the low molecular weight starch in the component (A) is 3% by mass or more and 8% by mass or more with respect to the entire component (A) from the viewpoint of improving the moist feeling, the plump feeling, and the melting in the mouth. Is preferable, and it is more preferably 13% by mass or more.
• the content of the low molecular weight starch in the component (A) is 45% by mass or less, preferably 35% by mass or less, preferably 25% by mass, based on the whole component (A) from the same viewpoint. The following is more preferable.
• the amylose content in the raw material starch of the low molecular weight starch is 5% by mass or more, preferably 12% by mass or more, more preferably 22% by mass or more, still more preferably 45% by mass or more, still more preferably 55. By mass or more, more preferably 65% by mass or more.
• the upper limit of the amylose content in the raw material starch of the low molecular weight starch is not limited, and is 100% by mass or less, preferably 90% by mass or less, and more preferably 80% by mass or less.
• starch having an amylose content of 5% by mass or more which is a raw material for low molecular weight starch, high amylose corn starch, corn starch, tapioca starch, sweet potato starch, horse bell starch, wheat starch, high amylose wheat starch, rice starch, and chemicals of these raw materials
• One or more selected from the group consisting of processed starch processed physically, physically or enzymatically can be used. From the viewpoint of improving moistness, plumpness, and melting in the mouth, it is preferable to use one or more selected from high amylose cornstarch, cornstarch, and tapioca starch, and it is more preferable to use high amylose cornstarch.
• High amylose cornstarch with an amylose content of 40% by mass or more is available.
• Starch having an amylose content of 5% by mass or more is more preferably cornstarch having an amylose content of 40% by mass or more.
• the degree of swelling of the component (A) at 25 ° C. is 5 or more, preferably 5.5 or more, and more preferably 6 or more from the viewpoint of improving the moist feeling, plump feeling, and melting in the mouth. From the same viewpoint, the degree of cold water swelling of the component (A) at 25 ° C. is 20 or less, preferably 17 or less, and more preferably 15 or less.
• the degree of cold water swelling of the component (A) at 25 ° C. is measured by the following method. (1) The sample is dried by heating at 125 ° C. using a moisture meter (manufactured by Kensei Kogyo Co., Ltd., model number MX-50) to measure the moisture content, and the amount of dry substance is calculated from the obtained moisture value.
• the content of the component (A) under the sieve with a mesh size of 0.5 mm and on the sieve with a mesh size of 0.038 mm according to the JIS-Z8801-1 standard is 30% by mass or more and 100% by mass or less, and is moist. From the viewpoint of improving the feeling, plumpness, and melting in the mouth, it is preferably 40% by mass or more and 100% by mass or less, more preferably 50% by mass or more and 100% by mass or less, and further preferably 65% by mass or more and 100% by mass or less. , More preferably 75% by mass or more and 100% by mass or less, and even more preferably 83% by mass or more and 100% by mass or less.
• the content on the sieve and the content under the sieve are specifically the content of the fraction on the sieve and the content of the fraction under the sieve, respectively.
• the content of the component (A) under the 0.25 mm sieve and on the 0.038 mm mesh sieve in the JIS-Z8801-1 standard sieve improves the moist feeling, plump feeling, and melting in the mouth.
• it is preferably 30% by mass or more and 100% by mass or less, more preferably 33% by mass or more and 100% by mass or less, still more preferably 35% by mass or more and 100% by mass or less, still more preferably 40% by mass or more and 100% by mass. It is 60% by mass or less, more preferably 60% by mass or more and 100% by mass or less.
• the content of the component (A) under the 0.15 mm sieve and on the 0.038 mm mesh sieve in the JIS-Z8801-1 standard sieve improves the moist feeling, plump feeling, and melting in the mouth.
• it is preferably 10% by mass or more and 100% by mass or less, more preferably 12% by mass or more and 100% by mass or less, still more preferably 15% by mass or more and 100% by mass or less, and even more preferably 20% by mass or more and 100% by mass. It is mass% or less, more preferably 25 mass% or more and 100 mass% or less, and even more preferably 50 mass% or more and 100 mass% or less.
• the content of the component (A) in the JIS-Z8801-1 standard sieve under the 1.0 mm sieve and on the sieve with a mesh opening of 0.5 mm is preferable from the viewpoint of improving melting in the mouth. It is 0% by mass or more and 60% by mass or less, more preferably 0% by mass or more and 40% by mass or less, still more preferably 0% by mass or more and 25% by mass or less, still more preferably 0% by mass or more and 20% by mass or less. It is preferably 0% by mass or more and 10% by mass or less. Further, the content of the component (A) in the JIS-Z8801-1 standard sieve under the sieve of 1.0 mm and on the sieve of the sieve having a mesh size of 0.5 mm may be 0% by mass.
• starches can be used as the starch component other than the low molecular weight starch in the component (A).
• starches generally available on the market depending on the intended use, for example, starches for foods, regardless of the type, starches such as cornstarch, potato starch, tapioca starch, wheat starch;
• starches such as cornstarch, potato starch, tapioca starch, wheat starch;
• One or more types can be appropriately selected from chemically, physically or enzymatically processed processed starch and the like. It preferably contains one or more starches selected from the group consisting of cornstarch, wheat starch, potato starch, tapioca starch and cross-linked starches thereof, and more preferably contains cornstarch.
• a component other than starch can be added to the component (A) in the present embodiment.
• components other than starch include insoluble salts such as calcium carbonate and calcium sulfate, and pigments. Insoluble salts are preferably blended, and the blending amount of the insoluble salt is 0.1% by mass or more and 2% by mass. More preferably, it is less than%.
• the method for producing the component (A) includes, for example, the following steps.
• (Granulation step) The raw material contains 3% by mass or more and 45% by mass or less of low-molecular-weight starch, and the total amount of low-molecular-weight starch and starch other than low-molecular-weight starch is 75% by mass or more.
• the process of granulating is granulating.
• the step of preparing low molecular weight starch is a step of decomposing starch having an amylose content of 5% by mass or more into low molecular weight starch.
• the decomposition referred to here refers to decomposition accompanied by low molecular weight starch, and typical decomposition methods include decomposition by acid treatment, oxidation treatment, and enzyme treatment. Among these, acid treatment is preferable from the viewpoint of decomposition rate, cost, and reproducibility of decomposition reaction.
• a general method used for granulating starch can be used, but it is generally used for heat gelatinization of starch in terms of achieving a predetermined degree of swelling in cold water. It is preferable to use the above method.
• a method using a machine such as a drum dryer, a jet cooker, an extruder, or a spray dryer is known, but in the present embodiment, the component (A) in which the degree of swelling of cold water satisfies the above-mentioned specific condition. From the viewpoint of more reliably obtaining the above, heat gelatinization with an extruder or a drum dryer is preferable, and an extruder is more preferable.
• extruder treatment usually, after adding water to a raw material containing starch to adjust the water content to about 10 to 60% by mass, for example, a barrel temperature of 30 to 200 ° C., an outlet temperature of 80 to 180 ° C., and a screw rotation speed of 100 to 100 to It is heated and expanded under the conditions of 1,000 rpm and a heat treatment time of 5 to 60 seconds.
• the component (A) whose cold water swelling degree satisfies a specific condition can be obtained. Further, it is preferable that the granulated product obtained by heat gelatinization is pulverized and sieved, if necessary, and the size is appropriately adjusted to obtain the component (A).
• the component (A) obtained as described above is a starch composition containing low molecular weight starch, and the starch content, the degree of swelling in cold water, and the peak molecular weight of the low molecular weight starch all satisfy specific conditions. Therefore, it is possible to improve the moist feeling, plump feeling, and melting in the mouth of starchy foods.
• the content of the component (A) with respect to the total content of the powder raw material and the component (A) is preferably 3% by mass from the viewpoint of improving the moist feeling, the plump feeling, and the melting in the mouth.
• the content of the component (A) is preferably 3% by mass or more, more preferably 5% by mass or more, based on the total content of the powder raw material and the component (A) in the powdered food.
• the content of the component (A) with respect to the total content of the powder raw material and the component (A) in the powdered food of the present embodiment is a viewpoint of improving the fluffy feeling when reheated after refrigeration.
• the content of the component (A) is preferably 3% by mass or more, more preferably 5% by mass or more, based on the total content of the powder raw material and the component (A) in the powdered food.
• the content of the component (A) in the powdered food in the present embodiment is preferably 0.5% by mass or more and 20% by mass or less from the viewpoint of improving the moist feeling, plump feeling, and melting in the mouth with respect to the total amount of the dough. It is more preferably 1% by mass or more and 20% by mass or less, further preferably 1.2% by mass or more and 20% by mass or less, still more preferably 2% by mass or more and 20% by mass or less, and even more preferably 3% by mass or more. It is 16% by mass or less, more preferably 4% by mass or more and 12% by mass or less.
• the content of the component (A) in the powdered food is preferably 0.5% by mass or more, more preferably 1% by mass or more, and further preferably 1. 2% by mass or more, still more preferably 2% by mass or more, even more preferably 3% by mass or more, still more preferably 4% by mass or more, and preferably 20% by mass or less, more preferably 16% by mass. % Or less, more preferably 12% by mass or less.
• the content of the component (A) in the powdered food is preferably 0.5% by mass or more and 20% by mass with respect to the total amount of the dough.
• the content of the component (A) in the powdered food is preferably 0.5% by mass or more, more preferably 1% by mass or more, and further preferably 2% by mass with respect to the total amount of the dough.
• % Or more still more preferably 3% by mass, even more preferably 4.3% by mass or more, even more preferably 4.5% by mass or more, and preferably 20% by mass or less, more preferably 15% or more. It is mass% or less, more preferably 11.5 mass% or less, still more preferably 10 mass% or less.
• the powder raw material is a raw material that is blended in a powdery form when preparing a dough for powdered foods.
• the component (A) is not included in the powder raw material.
• the powder component is specifically a component that is blended independently of the component (A).
• Specific examples of powder raw materials include cereal flour such as wheat flour, rice flour, rye flour, soybean flour (for example, defatted soybean flour); yam flour; proteins such as gluten and soybean protein; unprocessed starch, esterified starch, etherified starch, etc.
• Pregelatinized starch acid-treated starch, oxidized starch, enzyme-treated starch, resistant starch and other starches; polysaccharides such as dextrin; sugar, fructose, glucose, isomerized sugar, converted sugar, oligosaccharide, trehalose, sugar alcohol Sugars such as; powdered sweeteners such as aspartame and acesulfam potassium; milks such as defatted milk powder, full fat powder milk, cheese powder; salt, powdered soy sauce, granules, powdered soup, kelp powder, kelp chanomoto, boiled Seasoning such as flour, sardine flour, sodium glutamate; dietary fiber such as bran, cellulose, resistant dextrin; eggs such as egg white flour and whole egg flour; thickener such as guar gum and alginate ester; swelling agent, etc.
• polysaccharides such as dextrin
• flour foods preferably contain one or more selected from flour, starch, yam flour, thickener and seasoning as a powder raw material, and more preferably from flour, starch and seasoning. Containing one or more selected species, more preferably one or more selected from flour and starch, even more preferably containing flour, and even more preferably one or more selected from flour and rice flour. It contains two or more kinds, and more preferably starch.
• the powdered food can contain raw materials other than these powder raw materials and the component (A).
• specific examples of raw materials contained in powdered food dough include water; liquid seasonings such as soup stock, soy sauce, sake, and mirin; and eggs such as whole eggs, egg yolks, and egg whites. It is preferable that powdered foods contain liquid components such as these.
• the powdered food may contain ingredients in addition to the raw materials contained in the above-mentioned dough. Ingredients are added after preparing dough for powdered foods.
• vegetables such as cabbage and green onions; seafood such as octopus and squid; meat such as pork and beef; Fats and oils such as beef oil; red ginger; fried octopus; noodles; cheese and the like.
• eggs such as fried eggs may be placed as toppings, but the eggs in this case are not included in the raw materials for flour food dough.
• Examples of the powdered foods obtained in the present embodiment include okonomiyaki such as Hiroshima-style okonomiyaki and Osakayaki; takoyaki; chijimi; Akashiyaki and the like, which are preferable from the viewpoint of improving moistness, plumpness and melting in the mouth. It is one selected from the group consisting of okonomiyaki, takoyaki and chijimi, and more preferably one selected from okonomiyaki and takoyaki. In addition, takoyaki is preferable because it improves the feeling of takoyaki. Specifically, powdered foods do not include foods using noodle strips. In addition, flour foods preferably do not contain confectionery.
• the water content of the dough before baking in the present embodiment is, for example, 50% by mass or more and 85% by mass or less, preferably 60% by mass or more and 80% by mass or less, based on the total amount of the dough excluding the ingredients. is there.
• the water content of the okonomiyaki pre-baked dough is, for example, 50% by mass or more, preferably 60% by mass or more, based on the total amount of the dough excluding the ingredients, from the viewpoint of improving the moist feeling, plumpness or melting in the mouth. Also, for example, it is 85% by mass or less, preferably 80% by mass or less.
• the water content of the dough before baking in the present embodiment is, for example, 50% by mass or more and 95% by mass or less, preferably 70% by mass or more and 90% by mass or less, based on the total amount of the dough.
• the water content of the takoyaki pre-baked dough is, for example, 50% by mass or more, preferably 70% by mass or more, and for example, 95% of the total amount of the dough, from the viewpoint of improving the moist feeling, plumpness or melting in the mouth. It is 0% by mass or less, preferably 90% by mass or less.
• the water content of the dough before baking of the food does not include the water content contained in the powder raw material itself.
• the content of the component (A) in the powdered food in the present embodiment is preferably 0.5% by mass or more and 18% by mass or less from the viewpoint of improving the moist feeling, plump feeling, and melting in the mouth with respect to the total amount of the food. It is more preferably 0.8% by mass or more and 18% by mass or less, still more preferably 1.7% by mass or more and 18% by mass or less, still more preferably 3% by mass or more and 14% by mass or less, and even more preferably 5% by mass. % Or more and 10% by mass or less.
• the content of the component (A) in the powdered food is preferably 0.5% by mass or more, more preferably 0.8% by mass or more, still more preferably 0.8% by mass or more, based on the total amount of the food. It is 1.7% by mass or more, more preferably 3% by mass or more, even more preferably 5% by mass or more, and preferably 18% by mass or less, more preferably 14% by mass or less, still more preferably 10. It is mass% or less. Further, from the viewpoint of improving the fluffy feeling when reheated after refrigeration, the content of the component (A) in the powdered food is preferably 0.5% by mass or more and 18% by mass or less with respect to the total amount of the food.
• the content of the component (A) in the powdered food is preferably 0.5% by mass or more, more preferably 0.8% by mass or more, still more preferably 0.8% by mass or more, based on the total amount of the food. It is 1.7% by mass or more, more preferably 3% by mass or more, preferably 18% by mass or less, more preferably 15% by mass or less, still more preferably 6% by mass or less.
• the total content of the powder raw material and the component (A) in the powdered food in the present embodiment is preferably 10% by mass or more from the viewpoint of improving the moist feeling, plump feeling, and melting in the mouth with respect to the total amount of the food. It is 40% by mass or less, more preferably 12% by mass or more and 35% by mass or less, still more preferably 14% by mass or more and 30% by mass or less, still more preferably 16% by mass or more and 28% by mass or less. From the same viewpoint, the total content of the powder raw material and the component (A) in the powdered food is preferably 10% by mass or more, more preferably 12% by mass, and further preferably 12% by mass with respect to the total amount of the food. Is 14% by mass or more, more preferably 16% by mass or more, and preferably 40% by mass or less, more preferably 35% by mass or less, still more preferably 30% by mass or less, still more preferably 28% by mass. % Or less.
• the content of the above component (A) with respect to the total content of the powder raw material and the component (A) is, for example, 3% by mass or more and 60% by mass or less.
• the component (A) [1. Powdered foods] as described in the section.
• the timing of adding the ingredient (A) is not limited, and the ingredient (A) and all other raw materials may be mixed at the same time, or the ingredient (A) and the flour may be mixed at the same time.
• the body raw materials After mixing the body raw materials, they may be mixed with other raw materials, but from the viewpoint of obtaining a uniform dough, it is preferable to mix the component (A) and the powder raw materials in advance.
• the ingredient (A) and the powder raw material are mixed, and a liquid such as water or an egg is added to prepare a batter-like powdered food dough.
• a step of adding the ingredients may be included after the step of preparing the dough for the flour food.
• the step of preparing dough for powdered foods is specifically a step of mixing a powder raw material, a component (A) and a liquid raw material, or a dispersion liquid containing the powder raw material, the component (A) and a liquid ( Includes the step of preparing the batter).
• the step of preparing dough for powdered foods is, specifically, a step of kneading a raw material containing a powder raw material and a component (A) and a step of preparing a dough containing the powder raw material and the component (A). Does not include.
• the manufacturing process of powdered foods may further include the following steps.
• (Cooking process) After the process of preparing dough for flour foods, the process of cooking the dough (including ingredients in some cases) to obtain food, and
• (Preservation process) After the step of cooking the dough for powdered foods, the obtained powdered foods are stored in one or more selected from the group consisting of hot storage, room temperature storage, refrigerated storage and frozen storage.
• cooking include baking, steaming, oiling, and the like, and one or two kinds of cooking selected from baking and steaming are preferable, and baking is more preferable.
• Specific examples of the firing include firing with an iron plate, convection heating, and the like, and one or two types of firing selected from the iron plate and steam convection heating are preferable. It is also possible to bake using a mold, such as takoyaki and Osakayaki.
• the cooking temperature is preferably 150 to 230 ° C, more preferably 170 to 230 ° C.
• the time is preferably 2 to 50 minutes, more preferably 4 to 40 minutes, and even more preferably 4 to 30 minutes.
• the powdered food may be eaten immediately after cooking, or may be eaten after the storage step.
• the storage is one or more selected from the group consisting of warm storage, room temperature storage, refrigerated storage and frozen storage, and is selected from the group consisting of refrigerated storage and frozen storage.
• the storage temperature is preferably ⁇ 50 ° C. or higher and 90 ° C. or lower, more preferably ⁇ 50 ° C. or higher and 80 ° C. or lower, still more preferably ⁇ 30 ° C. or higher and 30 ° C. or lower, and even more preferably ⁇ . It is 30 ° C. or higher and 10 ° C. or lower.
• the storage temperature is preferably ⁇ 50 ° C. or higher, more preferably ⁇ 30 ° C. or higher, and preferably 90 ° C. or lower. It is more preferably 80 ° C. or lower, still more preferably 30 ° C. or lower, and even more preferably 10 ° C. or lower.
• the food in the present embodiment may be eaten after being reheated in a microwave oven, a steam convection oven, or the like after the storage step.
• the dough since the component (A) is contained in the step of preparing the dough for powdered foods, the dough has an appropriate viscosity even if the amount of water added is increased, the dough does not easily flow out during heating, and the dough is excellent in moldability. Further, since the component (A) is contained in the step of cooking the dough, it is possible to shorten the cooking time. For example, when the amount of water added is increased, the cooking time tends to be extended if the component (A) is not included, whereas the cooking time is not extended by including the component (A), but rather can be shortened. .. Further, since the powdered food of the present embodiment contains the component (A), the dough does not sag after baking even after undergoing a storage step or reheating, and the shape retention is excellent.
• a powdered food composition containing the component (A) is provided.
• the powdered food composition may contain only the component (A), or the powdered food composition may be prepared by mixing the component (A) with a part of the raw materials of the powdered food.
• the powdered food composition is preferably composed of flour, starch, yam flour, thickener and seasoning as a component other than the component (A), that is, a component to be blended independently of the component (A). It contains one or more selected species, more preferably one or more selected from flour, starch and seasonings, and more preferably one or two selected from flour and starch.
• the content of the component (A) in the powdered food composition is preferably 3% by mass or more and 100% by mass or less, more preferably 10% by mass or more and 100% by mass or less, and further preferably 20% by mass. It is 100% by mass or less, and more preferably 20% by mass or more and 90% by mass or less. From the viewpoint of obtaining a more stable effect on powdered foods, the content of the component (A) in the powdered food composition is preferably 3% by mass or more, more preferably 10% by mass or more. It is more preferably 20% by mass or more, preferably 100% by mass or less, and more preferably 90% by mass or less.
• the content of the component (A) in the powdered food composition is the content of the component (A) with respect to the entire powdered food composition.
• the properties of the powdered food composition of the present embodiment are preferably powdery.
• the powdered food composition of the present embodiment can be suitably used for powdered food dough.
• the composition for powdered foods of the present embodiment can be used for improving the moist feeling, plumpness and melting in the mouth of powdered foods.
• the powdered food obtained by containing the component (A) contains the above-mentioned component (A), so that the moist feeling can be improved.
• the powdered food product preferably contains a powder raw material, and the content of the component (A) with respect to the total content of the powder raw material and the component (A) is preferably 3% by mass or more and 60% by mass or less.
• the component (A) in the powdered food that can improve the moist feeling has a content of 30% by mass or more under the sieve with a mesh opening of 0.25 mm and on the sieve with a mesh opening of 0.038 mm. It is preferably 100% by mass or less.
• the above-mentioned improvement in moist feeling is preferably improvement in moist feeling after storage.
• the powdered food obtained by containing the component (A) contains the above-mentioned component (A), so that the fluffy feeling can be improved.
• the powdered food product preferably contains a powder raw material, and the content of the component (A) with respect to the total content of the powder raw material and the component (A) is preferably 3% by mass or more and 60% by mass or less.
• the component (A) in the powdered food that can improve the plumpness has a content of 30% by mass or more under the sieve with a mesh opening of 0.25 mm and on the sieve with a mesh opening of 0.038 mm. It is preferably 100% by mass or less.
• the above-mentioned improvement in plumpness is preferably improvement in plumpness after storage.
• the powdered food obtained by containing the component (A) contains the above-mentioned component (A), so that the melting in the mouth can be improved.
• the powdered food product preferably contains a powder raw material, and the content of the component (A) with respect to the total content of the powder raw material and the component (A) is preferably 3% by mass or more and 60% by mass or less.
• the component (A) in the powdered food that can improve the melting in the mouth has a content of 30% by mass or more under the sieve with a mesh opening of 0.25 mm and on the sieve with a mesh opening of 0.038 mm. It is preferably mass% or less.
• the improvement in melting in the mouth is preferably an improvement in melting in the mouth after storage.
• Starch composition 1-3 Starch composition (powder raw material) produced by the method of Production Example 2 described later.
• Weak flour 1 Flower, Nisshin Flour Milling Co., Ltd.
• Weak flour 2 Heart, Nippon Flour Milling Co., Ltd.
• Granules Hyundaishi, Ajinomoto Co., Ltd.
• Kelp tea base Konbucha, Tamaroen Food Industry Co., Ltd. Actbody A700, J-Oil Mills Co., Ltd. pregelatinized high amylose cornstarch: Gelcol AHF, J-Oil Mills Co., Ltd.
• Acid-treated starch Gelcol R-100, J-Oil Mills Co., Ltd. defatted soybean flour : Nikka Milky S, manufactured by J-Oil Mills Co., Ltd. (other raw materials)
• Dashi stock 3 g of the above granulated soup stock was diluted with 50 g of water and used as soup stock.
• the mixture was neutralized with 3% NaOH, washed with water, dehydrated and dried to obtain acid-treated high amylose cornstarch.
• the peak molecular weight of the resulting acid-treated high-amylose cornstarch was measured by the method described below, the peak molecular weight was 1.2 ⁇ 10 4.
• the peak molecular weight was measured using an HPLC unit manufactured by Tosoh Corporation (pump DP-8020, RI detector RS-8021, degassing device SD-8022).
• the sample was pulverized, and the fraction under the sieve with a mesh opening of 0.15 mm was collected with a sieve of JIS-Z8801-1 standard.
• the recovered fraction was suspended in the mobile phase at 1 mg / mL, and the suspension was heated at 100 ° C. for 3 minutes to completely dissolve it. Filtration was performed using a 0.45 ⁇ m filtration filter (DISMIC-25HP PTFE 0.45 ⁇ m manufactured by ADVANTEC), and the filtrate was used as an analysis sample.
• a part of the okonomiyaki was subjected to rough heat to evaluate the texture (evaluation immediately after baking), and a part was stored in a refrigerator at 4 ° C.
• the texture was evaluated by heating in a microwave oven at 700 W for 1 minute and 30 seconds (evaluation after refrigeration and reheating).
• the other part was stored in a freezer at ⁇ 30 ° C. for 2 days, then placed on a plate two by two and heated in a microwave oven at 700 W for 3 minutes to evaluate the texture (evaluation after refrigeration and reheating).
• the moist feeling, plumpness, and melting in the mouth were evaluated by four panelists for those that were refrigerated and then reheated, and those that were frozen and then reheated, using the evaluation criteria shown in Table 2. , The average value of each score was calculated.
• the moist feeling, plump feeling, and sloppy feeling those having an evaluation immediately after firing of 3.0 or more and an evaluation after refrigeration reheating and an evaluation after refrigeration reheating both of more than 2 points were accepted.
• melting in the mouth those having an evaluation immediately after firing of 2.5 or more and an evaluation after refrigeration reheating and an evaluation after refrigeration reheating both of more than 2 points were regarded as acceptable.
• the evaluation results are shown in Table 3.
• the okonomiyaki obtained in each example has a moist feeling as compared with the okonomiyaki of Comparative Example 1 in both cases of reheating immediately after firing, refrigerating and then reheating, and freezing and then reheating. It was excellent in plumpness and melting in the mouth.
• the okonomiyaki of Examples 1-2 and 1-3 were refrigerated and then eaten without reheating, they were superior in moistness, plumpness, and melting in the mouth as compared with the okonomiyaki of Control Example 1 and Comparative Example 1. .
• Example 1-3 and 1-4 the viscosity of the dough was almost the same as that of Comparative Example 1, although the water content in the dough was higher than that of Comparative Example 1 by 10% by mass or more.
• yam is blended in Control Example 1, it takes time to mix and make the dough uniform when producing the dough, but the dough of each example is very easy to mix and has good workability. It was excellent. Further, each of the examples was superior in moldability as compared with Control Example 1 and Comparative Example 1.
• the content ((A / A + X)) of the component (A) with respect to the total content of the powder raw material and the component (A) is 5.7% by mass or more and 37.2% by mass from the viewpoint of moist feeling immediately after firing.
• the content ((A / A + X)) of the component (A) with respect to the total content of the powder raw material and the component (A) is 5.7% by mass or more and 37.2% by mass from the viewpoint of plumpness immediately after firing. % Or less was good, and 22.9% by mass or more and 37.2% by mass or less was better. From the viewpoint of plumpness after refrigeration and reheating, ((A / A + X)) is good at 5.7% by mass or more and 37.2% by mass or less, and 11.4% by mass or more and 37.2% by mass or less. It was better, and even better at 11.4% by mass or more and 22.9% by mass or less.
• ((A / A + X)) is good at 5.7% by mass or more and 37.2% by mass or less, and 11.4% by mass or more and 37.2% by mass or less. It was better, and even better at 22.9% by mass or more and 37.2% by mass or less.
• the content ((A / A + X)) of the component (A) with respect to the total content of the powder raw material and the component (A) is 5.7% by mass or more and 37.2% by mass from the viewpoint of melting in the mouth immediately after firing. The following was good, 11.4% by mass or more and 37.2% by mass or less was better, and 22.9% by mass or more and 37.2% by mass or less was even better.
• ((A / A + X)) is good at 5.7% by mass or more and 37.2% by mass or less, and more than 11.4% by mass or more and 37.2% by mass or less. It was good, and even better at 22.9% by mass or more and 37.2% by mass or less. From the viewpoint of melting in the mouth after freezing and reheating, ((A / A + X)) is good at 5.7% by mass or more and 37.2% by mass or less, and more than 22.9% by mass or more and 37.2% by mass or less. It was good.
• the moisture content in the dough before baking is 52.5% by mass or more and 64.8% by mass or less, and the moist feeling is good, and 60.2% by mass or more and 64.8% by mass. At times, it was even better.
• the content of the component (A) under the 0.5 mm sieve and on the 0.038 mm sieve was 80.7% by mass or more and 95.8% by mass or less, the moist feeling, the plump feeling, and the melting in the mouth were good.
• Takoyaki was obtained by baking while turning it over. The above operation was performed 3 times for each example to prepare 36 takoyaki in each example. 6. Takoyaki of each obtained example was subjected to sensory evaluation immediately after removing the rough heat (evaluation immediately after baking), and 12 pieces were stored in a refrigerator at 4 ° C. for 1 hour, placed on a plate, and microwaved. It was heated at 1500 W for 1 minute and subjected to sensory evaluation (evaluation after refrigeration and reheating). In addition, 12 pieces were stored in a freezer at -18 ° C. for 7 days, placed on a plate, heated at 1500 W for 1 minute and 30 seconds, and subjected to sensory evaluation (evaluation after freezing and reheating).
• the takoyaki obtained in each example has a moist feeling and plumpness as compared with the takoyaki in each comparative example, regardless of whether the takoyaki is immediately after firing, refrigerated and then reheated, or frozen and then reheated. It was equal to or superior in feeling, melting in the mouth, and takoyaki. In addition, it was excellent in workability during firing and shape retention after reheating.
• Comparative Example 2-2 had a large amount of water added as a normal takoyaki dough and was insufficient in performance, but was prepared in order to match the amount of water added with Example 2-1.
• Comparative Example 2-1 required a firing time of about 10 minutes, whereas the content of the component (A) relative to the total content of the powder raw material and the component (A) was 12.
• the takoyaki dough (Examples 2-1 and 2-2) having a baking time of 0% by mass or more and 13.7% by mass or less had a short baking time of about 7 minutes and had good workability.
• Comparative Example 2-2 required a longer firing time than Comparative Example 2-1.
• the takoyaki dough (Example 2) in which the content of the component (A) is 12.0% by mass or more and 13.7% by mass or less with respect to the total content of the powder raw material and the component (A). -1, 2-2) showed the least change in shape from immediately after firing when reheated after refrigeration and freezing, and showed good shape retention.
• the takoyaki when the takoyaki was refrigerated and frozen and then reheated, the takoyaki drips and the shape retention was inferior.
• Example 3 Preparation of takoyaki 2
• the formulations shown in Table 5 and the flour, starch composition, and starch further defatted soybean flour in Example 3-1) were placed in a bowl and mixed with a whisk to obtain a powdered food composition. Except for the above, the takoyaki of each example was prepared by the same production method as in Experiment 2.
• All of the takoyaki of the present invention obtained by the formulation shown in Table 5 are excellent in shape retention after baking, moist feeling, plump feeling, melting in the mouth, and sloppy feeling, and also have good workability in terms of ease of baking. Met.

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• 2020
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