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
  • A21D2/36—Vegetable material
• • A—HUMAN NECESSITIES
  • A21—BAKING; EDIBLE DOUGHS
  • A21D—TREATMENT OF FLOUR OR DOUGH FOR BAKING, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS
  • A21D6/00—Other treatment of flour or dough before baking, e.g. cooling, irradiating or heating
• • 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
• • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
  • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
  • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
  • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
  • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Definitions

• the present invention relates to a method for producing a takoyaki or okonomiyaki mix containing pregelatinized flour.
• Takoyaki is made by pouring a batter containing flour such as wheat flour, seasonings, and water into a special oven, then adding various ingredients such as chopped octopus and baking.
• okonomiyaki is a type of so-called teppanyaki, and is made by adding ingredients such as cabbage and pieces of meat to a batter that basically has the same composition as takoyaki batter, and then baking it.
• a moderately browned appearance is preferred, and a crunchy and fragrant texture on the surface and a smooth and melt-in-the-mouth texture on the inside are preferred.
• gelatinized grain flour or gelatinized starch obtained by heating grain flour or starch in the presence of moisture to gelatinize the starch has been used for food and industrial applications.
• Patent Document 1 as a frozen food mix that can solve the problem that when cooked frozen food such as takoyaki and okonomiyaki is thawed in a microwave oven, it hardens and the taste and texture deteriorates. 30% by weight of pregelatinized starch.
• Patent Document 1 does not describe a method for producing pregelatinized starch.
• Patent Document 2 as a method for efficiently producing a pregelatinized starch having desired swelling properties and water retention properties, water is added to a raw material starch to adjust the moisture content to 26 to 59% by mass, and then the raw material starch is describes a method of contacting steam and/or hot water with particles of to increase the water content.
• Patent Document 3 as a method for producing a cereal flour alpha compound that has a porous structure and can be used as an aromatic component adsorbent, 200 to 5000 parts by mass of water is added to 100 parts by mass of cereal flour. A method of freeze-drying by adding alcohol after heat-gelatinization is described. In the method described in Patent Document 3, the heating temperature for heat gelatinization is maintained above the gelatinization temperature, and in the examples, grain flour is gelatinized in a boiling water bath.
• An object of the present invention is to provide a takoyaki or okonomiyaki mix that has good texture and shape retention and is excellent in resistance to deterioration over time.
• the present invention is a method for producing a takoyaki or okonomiyaki mix containing cereal flour in which the content of alpha-ized cereal flour is 1 to 30% by mass, comprising a process for producing the alpha-oxidized cereal flour, and the production process. and a step of producing the mix using the pregelatinized cereal flour produced in the step of producing the pregelatinized cereal flour, wherein a slurry containing 100 parts by mass of the raw material cereal flour and 500 parts by mass or more of water is added to the A method for producing a mix for takoyaki or okonomiyaki, comprising a slurry heating step of heating the slurry under conditions where the temperature of the slurry is 90 ° C.
• the present invention also provides a method for producing takoyaki or okonomiyaki using the mix produced by the production method of the present invention.
• the mix is typically a powder at normal temperature and pressure.
• the mix contains at least at least flour.
• flours refers to powdery substances derived from grains at normal temperature and normal pressure, and is a concept that includes flours and starches.
• starch refers to "pure starch” isolated from plants such as wheat, and is distinguished from the starch inherently present in cereal flour or whole grain flour.
• the cereal flours (cereal flour, starch) in the mix may be those containing starch, regardless of the amount of amylose content, and may be glutinous or glutinous.
• One type or two or more types of cereal flour may be contained in the mix.
• Specific examples of grain flour include wheat flour (specifically, for example, hard flour, all-purpose flour, weak flour, durum wheat flour, durum semolina), rice flour, buckwheat flour, rye flour, soy flour, barley flour, corn flour, etc.
• flour mainly composed of flour containing at least the outer skin and / or germ, for example, "bran” mainly composed of the outer skin, "whole grain” containing the three main components of endosperm, outer skin and embryo mentioned.
• bran and whole grain include wheat bran and whole wheat flour derived from wheat.
• grain flour weak flour and all-purpose flour are preferred, and weak flour is more preferred.
• starch include unprocessed starch such as potato starch, tapioca starch, wheat starch, waxy corn starch, high amylose corn starch, corn starch, rice starch, sweet potato starch, sago starch, and mung bean starch; , esterification, acetylation, cross-linking treatment, and oxidation treatment. Etherified starch, acetylated starch, and oxidized starch are particularly preferred as modified starch.
• the cereal flour in the mix contains pregelatinized cereal flour (hereinafter also referred to as "specific pregelatinized cereal flour") produced in the manufacturing process described later.
• specific pregelatinized cereal flour produced in the manufacturing process described later.
• the content of the specific pregelatinized cereal flour in the cereal flour in the mix is 1 to 30% by mass, preferably 3 to 25% by mass, more preferably 5 to 20% by mass with respect to the total mass of the cereal flour. be.
• the content is less than 1% by mass, the use of the specific pregelatinized flour is meaningless, and if the content exceeds 30% by mass, secondary workability and the quality of takoyaki or okonomiyaki may be adversely affected. .
• the type and content of cereal flour other than the specific pregelatinized cereal flour contained in the mix are not particularly limited, and can be appropriately selected according to the desired quality of takoyaki or okonomiyaki.
• other cereal flours other than the specific pregelatinized cereal flours one or more types can be selected from the specific examples of the cereal flours described above.
• the content of the other cereal flour in the cereal flour in the mix is preferably 60% by mass or more with respect to the total mass of the cereal flour, More preferably 65% by mass or more, still more preferably 70% by mass or more.
• the content of the other starch in the cereal flour in the mix is preferably 1 to 30% by mass with respect to the total mass of the cereal flour. , more preferably 3 to 25% by mass, still more preferably 5 to 20% by mass.
• the content of cereal flours (including specific pregelatinized cereal flours) in the mix is preferably 60% by mass or more, more preferably 70% by mass or more, and even more preferably 80% by mass or more.
• the mix may contain ingredients other than flour.
• ingredients that are commonly used in takoyaki or okonomiyaki mixes can be used without particular limitations.
• natural protein soybean flour, wheat protein, etc.
• yam powder egg powder (whole egg powder, egg yolk powder, egg white powder, etc.)
• dried fish bonito flakes, mackerel flakes, soda flakes, tuna flakes, etc.
• kelp powder expansion agents (baking soda, baking powder, ispata, etc.), thickeners, spices, coloring agents, extracts and soups, dried vegetables, etc., and depending on the desired quality of takoyaki or okonomiyaki, one of these may be used. It can be used alone or in combination of two or more.
• the production method of the present invention includes at least a process for producing a specific pregelatinized cereal flour (pregelatinized cereal flour production process) and a process for producing a mix using the specific pregelatinized cereal flour produced in the production process (mix production process ) and
• the mix production step typically includes a step of mixing the specific pregelatinized cereal flour produced in the pregelatinized cereal flour production step with other mix raw materials.
• the "other mixed raw materials” referred to here include the above-mentioned “other grain flours other than the specific pregelatinized grain flours” and “other ingredients other than grain flours”. More than one species can be used in combination.
• the pregelatinized cereal flour production step includes a step of heating a slurry containing raw cereal flour and water (slurry heating step), and a step of drying the slurry that has undergone the slurry heating step to obtain a solid (slurry drying step).
• slurry heating step the starch contained in the raw material cereal flour in the slurry is pregelatinized, and the raw material cereal flour becomes the specific pregelatinized cereal flour. Therefore, the slurry heating step can be said to be a ⁇ -forming step.
• the pregelatinized cereal flour production step typically includes a step of preparing a slurry to be heated in the slurry heating step (slurry preparation step). That is, the pregelatinized cereal flour production process according to the present invention typically has a slurry preparation process, a slurry heating process (pregelatinization process), and a slurry drying process, and each process is carried out in this order.
• the raw material cereal flour used in the slurry preparation step one or more specific examples of the cereal flour that can be used in the mix can be used.
• cereal flour other than bran is used as the raw material cereal flour used in this step.
• the raw flour is typically unprocessed flour that has not been subjected to pretreatment such as heating, but pretreated flour can also be used.
• pretreatment include a treatment of adding various flour modifiers to raw flour.
• the cereal flour modifier is an agent capable of modifying cereal flour to have desired properties. sticky agents and the like.
• the enzyme include amylase, protease that decomposes proteins contained in grain flour, and the like.
• slurry is prepared by adding 500 parts by mass or more of water to 100 parts by mass of raw flour.
• the side chains of the starch contained in the cereal flour are easily opened in the subsequent drying process of the slurry, and as a result, the aging resistance of the starch is improved. In terms of improvement, etc., it is presumed that an excellent effect can be obtained as compared with the conventional manufacturing method. If the amount of water added is less than 500 parts by mass with respect to 100 parts by mass of flour, the desired effects of the present invention cannot be obtained.
• the amount of water added to 100 parts by mass of the raw flour is preferably 600 to 2500 parts by mass, more preferably 700 to 2000 parts by mass, and even more preferably 800 to 1500 parts by mass. If the amount of water added is too large, a large amount of time and energy will be required to obtain solids in the slurry drying step in the next step, which may lead to an increase in production cost and a decrease in production efficiency.
• the slurry prepared in the slurry preparation step typically contains only raw material flour and water as a solvent, but if necessary, other ingredients, such as the raw material flour, used in pretreatment It may contain possible flour modifiers.
• the slurry containing the flour pretreated with the flour modifier may contain a flour modifier that is the same as or different from the flour modifier, or 2) not A flour modifier may be included in the slurry containing the processed flour.
• a reaction such as an enzymatic reaction involving the flour modifier occurs, but this reaction must be completed before the slurry is subjected to the next drying step. or may have occurred during the drying process.
• the slurry prepared in the slurry preparation step is heated. It must be done under the condition that As described above, in the present invention, 500 parts by mass or more of water is added to 100 parts by mass of the raw flour to prepare a slurry with a large amount of water. It is speculated that this contributes not a little to the ease of opening and, in turn, improves the aging resistance of starch. It is possible to produce high-quality pregelatinized flour while suppressing damage due to heat.
• the temperature of the slurry during heating in the slurry heating step is preferably 100°C or higher, more preferably 105°C or higher, still more preferably 110 to 140°C, further preferably 115 to 135°C. , and more preferably 120 to 130°C. Heating the slurry under conditions where the material temperature of the slurry exceeds 100° C. can be carried out, for example, by heating the slurry in a pressurized atmosphere.
• the slurry heating time (the time for maintaining the product temperature) is preferably 1 minute or more, more preferably 3 minutes, from the viewpoint of ensuring the predetermined effects of the present invention. That's it.
• the upper limit of the heating time in the gelatinization step is preferably 180 minutes or less, more preferably 120 minutes or less, from the viewpoint of production efficiency.
• the method of heating the slurry in the slurry heating step is not particularly limited as long as it is a method that can cope with the conditions of high water content and high temperature.
• a typical method for heating a slurry is a method in which a slurry containing flour is placed in a container and the container is heated. The heating of the slurry may be performed in a batch mode or in a continuous mode.
• Examples of the vessel for storing the slurry when heating it include a pressure cooker in the case of adopting a batch method, and a line mixer such as a static mixer in the case of adopting a continuous method.
• the heating means is also not particularly limited, and examples thereof include electric, gas, and steam types, and one of these can be used alone or two or more of them can be used in combination.
• a method of heating the slurry using a steam-type heating means for example, there is a method of directly introducing saturated steam or superheated steam into a container containing the material to be dried (grain flour).
• the slurry heating step it is preferable to stir the slurry while heating the slurry. If the slurry is heated in a still state without being stirred, the grain flour contained in the slurry may become lumpy, and the gelatinization of the starch may become insufficient or uneven. By stirring the slurry, such inconvenience can be prevented and the gelatinization of starch can be promoted.
• the method of stirring the slurry is not particularly limited as long as the grain flour contained therein can be dispersed throughout the slurry.
• a known stirrer-equipped container comprising a container and a stirrer for stirring the contents of the container can be used, and the procedure can be carried out according to a conventional method.
• an apparatus having stirring blades can be exemplified, and when the slurry is heated in a continuous mode, a static mixer can be exemplified.
• a slurry stirring means a known ultrasonic vibration generating means can be used.
• the ultrasonic vibration generated by the ultrasonic vibration generating means generates fine bubbles in the slurry to stir the slurry. do.
• the heated slurry may be stirred by blowing a gas such as steam into the slurry without using a stirrer such as a stirring blade.
• the slurry heating step is preferably completed in a state where the slurry to be heated contains 500 parts by mass or more of water with respect to 100 parts by mass of raw flour.
• the reason is that the water content of the slurry after the slurry heating step (slurry to be subjected to the slurry drying step in the next step) is a small amount such as less than 500 parts by mass with respect to 100 parts by mass of the raw flour.
• the gelatinization of the starch in the raw flour is suppressed, and there is a risk that the desired effects of the present invention will not be achieved.
• the container for containing the slurry preferably has pressure resistance.
• the pressure of the pressurized atmosphere may be appropriately adjusted according to the amount of solvent contained in the slurry and the heating temperature (the temperature of the slurry), and is not particularly limited. Since the upper limit temperature of the slurry due to heating depends on the pressure, it is preferable to set the pressure corresponding to the desired heating temperature.
• the slurry heated in the slurry heating step is dried to obtain a solid containing the specific pregelatinized grain flour.
• the drying method of the slurry is not particularly limited, and known drying methods can be used. Examples thereof include freeze drying, spray drying using a spray dryer, and heat drying using a drum dryer.
• the degree of drying of the slurry is not particularly limited, but typically, until the water content of the solid obtained by drying the slurry is about the same as the water content of the raw flour used in the slurry preparation step, More specifically, it is dried until it becomes about 15% by mass.
• the solid matter of the slurry obtained through the slurry drying step may be used as it is as the specific pregelatinized cereal flour, or may be pulverized into a powder.
• the pulverization of solids can be carried out according to a conventional method using household pulverizers such as coffee mills and juicers; and industrial pulverizers such as hammer mills, pin mills and jet mills. It should be pulverized.
• the degree of gelatinization (degree of gelatinization) of the specific pregelatinized cereal flour produced through the pregelatinized cereal flour production process is preferably 90% or more, more preferably 95% or more.
• degree of gelatinization refers to the degree of alpha conversion measured by the BAP method ( ⁇ -amylase/pullulanase method).
• the degree of alpha conversion by the BAP method can be measured as follows according to a previous report (Kasei Gaku Zasshi 32(9), 653-659, 1981).
• A Method for measuring degree of alpha conversion by ⁇ -amylase/pullulanase method
• the reagents used are as follows. 1) 0.8 M acetic acid-Na acetate buffer 2) 10 N sodium hydroxide solution 3) 2 N acetic acid solution 4) Enzyme solution: ⁇ -amylase (Nagase ChemteX Co., Ltd., #1500S) 0.017 g and pullulanase (Hayashibara Biochemical Laboratory, No. 31001) 0.17 g was dissolved in the 0.8 M acetic acid-Na acetate buffer to make 100 mL. 5) Inactivated enzyme solution: Prepared by boiling the enzyme solution for 10 minutes. 6) Somogyi's reagent and Nelson's reagent (reagents for measuring the amount of reducing sugars)
• B-1) A sample (pregelatinized cereal flour) is pulverized with a homogenizer to a size of 100 mesh or less. Take 0.08-0.10 g of this ground sample flour into a glass homogenizer. B-2) Add 8.0 mL of demineralized water to the content of the glass homogenizer, and disperse the content by moving the glass homogenizer up and down 10 to 20 times to obtain a dispersion. B-3) Take 2 mL each of the dispersion of B-2) in two 25 mL graduated test tubes, and one of the two tubes is filled with 0.8 M acetic acid-Na acetate buffer. , shall be test plots.
• B-4) Add 0.2 mL of 10N sodium hydroxide solution to the other one of the two and react at 50 ° C. for 3 to 5 minutes to completely paste the dispersion of B-2). make it Then, 1.0 mL of 2N acetic acid solution is added to the other tube to adjust the pH to around 6.0, and the volume is adjusted with 0.8M acetic acid-Na acetate buffer to form a gelatinized section.
• B-5) Take 0.4 mL of each of the test solutions prepared in B-3) and B-4) above for the test plot and the gelatinized plot, add 0.1 mL of the enzyme solution to each, and incubate at 40°C for 30 minutes with the enzyme. React to obtain a reacted liquid.
• a blank was also prepared by adding 0.1 mL of the inactivated enzyme solution instead of the enzyme solution.
• the enzymatic reaction is carried out while occasionally stirring the reaction mixture.
• B-6) Add 0.5 mL of Somogyi reagent to 0.5 mL of each of the reacted solution and the blank, and boil in a boiling bath for 15 minutes. After boiling, the mixture is cooled in running water for 5 minutes, then 1.0 mL of Nelson's reagent is added, stirred, and allowed to stand for 15 minutes.
• B-7) After that, 8.00 mL of demineralized water is added to each of the reacted solution and the blank, stirred, and the absorbance at 500 nm is measured.
• A, A', a, and a' are as follows.
• A absorbance of test plot
• A' absorbance of gelatinized plot
• a absorbance of blank of test plot
• a' absorbance of blank of gelatinized plot
• the present invention includes a method for producing takoyaki or okonomiyaki using the mix produced by the above-described production method of the present invention.
• a configuration different from the above-described method for producing the mix for takoyaki or okonomiyaki according to the present invention will be described.
• the above-described description of the method for producing the takoyaki or okonomiyaki mix of the present invention is appropriately applied to the structure that is not specifically described for the method for producing takoyaki or okonomiyaki according to the present invention.
• the method for producing takoyaki or okonomiyaki of the present invention is basically the same as the known method for producing takoyaki or okonomiyaki, except that the mix produced by the above-described production method of the present invention is used. Typically, it has a step of adding water to the mix to prepare a dough (batter) (dough preparation step) and a step of baking the prepared dough (dough baking step). If necessary, various ingredients may be added to the dough before baking. Examples of the ingredients include chopped octopus in the case of takoyaki, and cabbage and meat pieces in the case of okonomiyaki. Baking conditions for the dough can be appropriately set according to the amount of the dough, the cooking equipment to be used, and the like.
• the method for producing takoyaki or okonomiyaki according to the present invention may include a step of refrigerating or freezing the takoyaki or okonomiyaki produced in the dough baking step.
• the takoyaki or okonomiyaki produced by the production method of the present invention may be eaten immediately after baking, or may be refrigerated or frozen and stored, then thawed or reheated in a microwave oven or the like before eating. Furthermore, when frozen takoyaki or okonomiyaki is to be thawed or reheated before being eaten, the frozen takoyaki or okonomiyaki should be thawed and stored in a refrigerator from the day before eating, and then placed in a microwave oven or the like on the day of eating. You can reheat and eat.
• Unprocessed cereal flour (wheat flour, wheat starch, corn starch, rice starch, potato starch, any one of processed tapioca starch) is used as the raw material flour, and the amount shown in Tables 1 and 2 per 100 parts by mass of the raw material flour of water was added to prepare an aqueous slurry (slurry preparation step).
• This slurry is placed in a pressure vessel equipped with a stirrer (rotatably installed paddle), and while stirring with the stirrer, the heating temperature shown in Tables 1 and 2 (the temperature of the slurry), the heating time ( The material temperature was maintained for a period of time) (slurry heating step).
• the slurry (gelatinization liquid) that has passed through the slurry heating step was freeze-dried using a commercially available freeze dryer (trade name “Genesis SQ”, manufactured by SP Industries) to obtain a solid (slurry drying step ).
• the resulting solid was pulverized using a commercially available coffee mill to produce pregelatinized flour (more specifically, pregelatinized flour or pregelatinized starch).
• pregelatinized flour more specifically, pregelatinized flour or pregelatinized starch.
• the details of the raw materials used in the production of the pregelatinized starches are as follows. ⁇ Wheat flour: All-purpose flour, Nisshin Flour Milling Co., Ltd. “Kunfu” ⁇ Wheat starch: Sanwa Starch Industry Co., Ltd.
• composition of takoyaki mix containing 10.8% by mass of pregelatinized flour in flour ⁇ 10% by mass of pregelatinized cereal flour (10.8% by mass in cereal flour) ⁇ Wheat flour (“Flower” manufactured by Nisshin Flour Milling Co., Ltd.) 75% by mass (80.6% by mass in cereal flour) ⁇ Wheat starch (“Ginrin” manufactured by Glico Nutrient Foods Co., Ltd.) 8% by mass (8.6% by mass in cereal flour) ⁇ Expanding agent 1% by mass ⁇ Salt 2% by mass ⁇ Sugar 1 mass% ⁇ Other seasonings 3% by mass
• each example uses a slurry prepared by adding 500 parts by mass or more of water to 100 parts by mass of raw flour, and the slurry has a product temperature of 90 ° C. or higher. Since the pregelatinized grain flour was produced by heating under the conditions, the takoyaki had good shape retention and texture, excellent starch aging resistance, and quality deterioration over time was suppressed compared to the comparative examples that did not meet these conditions. It can be seen that
• Examples B1 to B3, Comparative Examples B1, B3: Production of okonomiyaki mix Pregelatinized flour (more specifically, pregelatinized flour or pregelatinized starch) was produced at the heating temperature and heating time shown in Table 3 in the same manner as in Example A1 and the like. Using the pregelatinized cereal flour thus produced, an okonomiyaki mix was produced in which the content of the pregelatinized cereal flour was 5.4% by mass in the cereal flour in the mix. The composition of the mix is shown below. In the composition of the mix below, the total amount of each component is 100% by mass.
• takoyaki or okonomiyaki with good texture and shape retention and excellent resistance to deterioration over time is provided.

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• 2022
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