JP2012191915A - Mix for octopus dumpling (takoyaki) or vegetable pancake (okonomiyaki) - Google Patents
Mix for octopus dumpling (takoyaki) or vegetable pancake (okonomiyaki) Download PDFInfo
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- 229920001592 potato starch Polymers 0.000 claims abstract description 6
- 239000001254 oxidized starch Substances 0.000 claims abstract description 3
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- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
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- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 1
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- Bakery Products And Manufacturing Methods Therefor (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
Description
本発明は、たこ焼き用またはお好み焼き用ミックスに関する。詳細には、特定量の麦芽粉末を含有することで、焼き色が良好で、かつ風味に優れ、その食感は表面がカリッと香ばしく、その内部がなめらかで口溶けがよい食感のたこ焼きやお好み焼きが得られるたこ焼き用またはお好み焼き用ミックスに関する。 The present invention relates to a takoyaki or okonomiyaki mix. Specifically, by containing a specific amount of malt powder, takoyaki and okonomiyaki with a good baked color, excellent flavor, and a texture that is crispy on the surface, with a smooth interior that melts well in the mouth It is related with the mix for takoyaki or okonomiyaki from which this is obtained.
たこ焼きやお好み焼きは、焼き色が適度につき、その食感は表面がカリッと香ばしく、その内部がなめらかで口溶けがよい食感が好まれる。特に、たこ焼きでは、表面はカリッとてしていて、内部がクリーミーでなめらかな食感が好まれている。昨今の食事スタイルの変化に伴い、冷蔵または冷凍保存後に電子レンジで再加熱して食する場合にも、このような食感が持続することが望まれている。 Takoyaki and okonomiyaki have a moderate baked color, and the texture is crispy on the surface, and the inside is smooth and the mouth melts well. In particular, in takoyaki, the surface is crisp, and the inside is creamy and has a smooth texture. With recent changes in dietary style, it is desired that such a texture be maintained even when reheated and eaten in a microwave oven after refrigeration or frozen storage.
たこ焼きの食感を向上させる観点から、たこ焼き用ミックスに澱粉を用いる技術が提案されており、特許文献１には、小麦粉とハイドロキシプロピル化デンプンを含有するプレミックスが、特許文献２には、可溶性澱粉として、酸化等の処理により、冷水に不溶で熱水に可溶にした変性澱粉を用いることが、特許文献３には、α化澱粉を用いることが記載されている。しかし、これらの技術では、得られるたこ焼きは内部の食感がクリーミーなものとはいえず、なめらかさも十分とはいえない。 From the viewpoint of improving the texture of takoyaki, a technique for using starch in a takoyaki mix has been proposed. Patent Document 1 discloses a premix containing wheat flour and hydroxypropylated starch. As starch, it is described in Patent Document 3 that modified starch made insoluble in cold water and soluble in hot water by treatment such as oxidation is used. However, with these techniques, the obtained takoyaki cannot be said to have a creamy internal texture, and the smoothness is not sufficient.
また、特許文献４には、穀粉類と共に、α化度の異なる２種類のα化澱粉及び／又はα化穀粉を併用するお好み焼類用ミックスが記載されている。しかし、この技術は、α化澱粉及び／又はα化穀粉を多用することから、小麦粉本来の風味が減退すると共に、α化澱粉及び／又はα化穀粉由来のネチャツキが残るものであった。 Patent Document 4 describes a okonomiyaki mix that uses two types of pregelatinized starches and / or pregelatinized flours together with flours. However, since this technology uses a large amount of pregelatinized starch and / or pregelatinized flour, the original flavor of the wheat flour is reduced, and the pregelatinized starch and / or pregelatinized flour remains.
一方、従来、製パンに用いられている麦芽粉末（モルトフラワー）は、大麦や小麦、ライ麦を発芽させた後、乾燥して粉砕したもので、アミラーゼやプロテアーゼ等の酵素を含み、その他に、多くの糖類や無機質、ビタミン類を含むことが知られている。しかし、麦芽粉末を、たこ焼きやお好み焼き等に用いることは従来行われていない。 On the other hand, malt powder (malt flour) conventionally used for bread making is germinated barley, wheat, rye, then dried and crushed, contains enzymes such as amylase and protease, It is known to contain many sugars, minerals and vitamins. However, the use of malt powder for takoyaki or okonomiyaki has not been conventionally performed.
特許文献５には、食用油脂を含む油相部とアミラーゼを含む水相部からなる水中油型乳化油脂を冷凍たこ焼きに用いることが記載されている。しかし、単にアミラーゼを添加しただけでは、内部の食感において、なめらかさ、クリーミーさという点ではある程度は効果が認められるものの、良好な焼き色、優れた風味、そして表面のカリッとした食感の点では効果は得られない。 Patent Document 5 describes the use of oil-in-water emulsified fats and oils composed of an oil phase part containing edible fats and oils and an aqueous phase part containing amylase for frozen takoyaki. However, simply adding amylase is effective to some extent in terms of smoothness and creaminess in the internal texture, but it has a good baking color, excellent flavor, and a crispy texture on the surface. In effect, no effect is obtained.
従って、本発明の目的は、焼き色が良好で、かつ風味に優れ、その食感は表面がカリッと香ばしく、その内部がなめらかで口溶けがよい食感のたこ焼きやお好み焼きが得られるたこ焼き用またはお好み焼き用ミックスを提供することにある。 Therefore, the object of the present invention is for takoyaki or okonomiyaki, which provides a takoyaki or okonomiyaki with a good baked color, excellent flavor, and a texture that is crispy on the surface, smooth inside, and meltable in the mouth. Is to provide a mix for.
本発明は、穀粉類１００質量部に対して、麦芽粉末０．０１〜１質量部を含有することを特徴とするたこ焼き用またはお好み焼き用ミックスを提供することにより、上記目的を達成したものである。 This invention achieves the said objective by providing the mix for takoyaki or okonomiyaki characterized by containing 0.01-1 mass part of malt powder with respect to 100 mass parts of flour. .
本発明のたこ焼き用またはお好み焼き用ミックスを用いれば、焼き色が良好で、かつ風味に優れ、その食感は表面がカリッと香ばしく、その内部がなめらかで口溶けがよい食感のたこ焼きやお好み焼きを得ることができる。 With the takoyaki or okonomiyaki mix of the present invention, a takoyaki or okonomiyaki with a good baked color, excellent flavor, a crispy surface, a smooth interior and a good mouth melt be able to.
本発明のたこ焼き用またはお好み焼き用ミックスは、主として小麦粉からなる穀粉類１００質量部に対して、麦芽粉末を０．０１〜１質量部、好ましくは０．１〜０．５質量部の範囲で含有することを特徴とする。麦芽粉末をこの範囲で含有することで、得られるたこ焼きやお好み焼きは、焼き色が良好なものとなり、かつ風味に優れ、その食感は、表面がカリッとてしていて、内部がよりクリーミーでなめらかであり、しかもトロッとした好ましい食感となる。麦芽粉末の含有量が０．０１質量部未満であると、これらの効果が得られず、１質量部を超えるとたこ焼きやお好み焼きの内部において離水が起こり、食感が不均一なものとなる。 The mix for takoyaki or okonomiyaki according to the present invention contains 0.01 to 1 part by weight, preferably 0.1 to 0.5 parts by weight of malt powder with respect to 100 parts by weight of flour mainly composed of wheat flour. It is characterized by doing. By containing malt powder in this range, the obtained takoyaki and okonomiyaki have a good baked color and excellent flavor, the texture is crispy on the surface, the inside is more creamy It is smooth and has a pleasing texture. If the content of the malt powder is less than 0.01 parts by mass, these effects cannot be obtained, and if it exceeds 1 part by mass, water separation occurs in the takoyaki or okonomiyaki, and the texture becomes uneven.
上記麦芽粉末としては、例えば、製パン用原料として市販されているものを適宜用いることができる。また、モルトシロップを澱粉等の適当な賦形剤を用いて粉末化したものも同様に用いることができる。 As said malt powder, what is marketed as a raw material for bread-making can be used suitably, for example. Further, malt syrup powdered with an appropriate excipient such as starch can be used in the same manner.
本発明のたこ焼き用またはお好み焼き用ミックスに用いる上記穀粉類としては、小麦粉を主体（好ましくは全穀粉類中で８０質量％以上）とするものであれば特に限定されないが、小麦粉としては、薄力粉、中力粉、全粒粉、準強力粉、強力粉、デュラム小麦粉が挙げられ、薄力粉や中力粉が好ましく、薄力粉がより好ましい。小麦粉以外の穀粉類としては、ライ麦粉、ライ小麦粉、米粉などが挙げられる。 The flour used for the takoyaki or okonomiyaki mix of the present invention is not particularly limited as long as it is mainly composed of wheat flour (preferably 80% by mass or more in whole flour). Examples include medium flour, whole grain flour, semi-strong flour, strong flour, and durum wheat flour. Preferred are weak flour and medium flour, and more preferred is flour. Examples of flours other than wheat flour include rye flour, rye flour, and rice flour.
本発明のたこ焼き用またはお好み焼き用ミックスは、上記穀粉類１００質量部に対して、さらに澱粉を２０〜３５質量部含有することが好ましく、さらに好ましくは２２〜３０質量部の範囲で含有する。該澱粉としては、馬鈴薯澱粉、ワキシーコーンスターチ、コーンスターチ、小麦澱粉、タピオカ澱粉、米澱粉、甘藷澱粉等が挙げられ、馬鈴薯澱粉および／またはワキシーコーンスターチを用いることが好ましい。さらに、澱粉としては、酸化澱粉が好ましく用いられる。従って、澱粉としては、酸化馬鈴薯澱粉および／または酸化ワキシーコーンスターチを用いることが最も好ましい。
これらの澱粉を上記の量で用いることで、麦芽粉末との相乗効果により、たこ焼きの内部の食感がよりトロッとして、クリーミーなものとなり、さらに好ましいものとなる。これら澱粉の含有量が２０質量部未満であると、これらの効果が得られ難く、３５質量部を超えるとたこ焼き等の保形性が劣るようになり、つぶれやすくなるため好ましくない。
The mix for takoyaki or okonomiyaki according to the present invention preferably further contains 20 to 35 parts by mass of starch, more preferably 22 to 30 parts by mass with respect to 100 parts by mass of the above flour. Examples of the starch include potato starch, waxy corn starch, corn starch, wheat starch, tapioca starch, rice starch, and sweet potato starch. It is preferable to use potato starch and / or waxy corn starch. Furthermore, oxidized starch is preferably used as the starch. Accordingly, it is most preferable to use oxidized potato starch and / or oxidized waxy corn starch as the starch.
By using these starches in the above amounts, the texture inside the takoyaki becomes more trolley and more preferable due to a synergistic effect with the malt powder. When the content of these starches is less than 20 parts by mass, these effects are difficult to obtain, and when it exceeds 35 parts by mass, the shape retention such as takoyaki becomes inferior and it tends to be crushed.
本発明のたこ焼き用またはお好み焼き用ミックスは、上記の穀粉類、麦芽粉末および澱粉のほかに、たこ焼き用またはお好み焼き用ミックスに従来用いられているその他の原材料を適宜含有することができる。その他の原材料としては、油脂、食塩、風味調味料、糖類、植物性蛋白質（大豆粉、小麦蛋白等）、ヤマイモ粉、卵粉（全卵粉、卵黄粉、卵白粉）、魚節類（カツオ節、サバ節、ソーダ節、マグロ節等）、粉末昆布、増粘剤、香辛料、着色料、エキス・スープ類、乾燥野菜類等が挙げられる。本発明の効果を損ねないようにする観点から、その他の原料の含有量は、穀粉類、麦芽粉末および澱粉の合計量１００質量部に対して、合計で２０質量部以下の範囲とすることが好ましい。 The takoyaki or okonomiyaki mix of the present invention can appropriately contain other raw materials conventionally used in the takoyaki or okonomiyaki mix in addition to the above-mentioned flours, malt powder and starch. Other raw materials include fats and oils, salt, flavor seasonings, sugars, vegetable proteins (soy flour, wheat protein, etc.), yam flour, egg powder (whole egg powder, egg yolk powder, egg white powder), fish paste (bonito bonito) , Mackerel, soda, tuna, etc.), powder kelp, thickener, spices, colorants, extracts / soups, dried vegetables and the like. From the viewpoint of not impairing the effects of the present invention, the content of other raw materials may be in a range of 20 parts by mass or less in total with respect to 100 parts by mass of the total amount of flour, malt powder and starch. preferable.
本発明のたこ焼き用またはお好み焼き用ミックスを用いてたこ焼きまたはお好み焼きを製造する際は、常法に従って、本発明のたこ焼き用またはお好み焼き用ミックスから適宜生地を調製して焼成すればよい。 When producing takoyaki or okonomiyaki using the takoyaki or okonomiyaki mix of the present invention, a dough may be appropriately prepared from the takoyaki or okonomiyaki mix of the present invention and baked according to a conventional method.
本発明のたこ焼き用またはお好み焼き用ミックスを用いて製造されたたこ焼きまたはお好み焼きは、焼成後直ぐに食してもよく、冷蔵または冷凍処理して保存後、電子レンジ等で解凍、再加熱して食してもよい。さらに、冷凍保存したたこ焼きまたはお好み焼きを解凍、再加熱して食する場合、該冷凍保存したたこ焼きまたはお好み焼きを、食する前日より解凍を兼ねて冷蔵保存にしておいて、食する当日に電子レンジ等で再加熱して食してもよい。 The takoyaki or okonomiyaki produced using the takoyaki or okonomiyaki mix of the present invention may be eaten immediately after baking, or may be refrigerated or frozen and stored, then thawed in a microwave oven, etc., reheated and eaten. Good. Furthermore, when thawing and re-heating the frozen takoyaki or okonomiyaki, the frozen takoyaki or okonomiyaki is refrigerated from the day before eating and is kept refrigerated. You can eat it again by heating.
以下、実施例等を挙げて、本発明をさらに詳細に説明するが、本発明はこれらの実施例等によって制限されるものではない。 EXAMPLES Hereinafter, although an Example etc. are given and this invention is demonstrated further in detail, this invention is not restrict | limited by these Examples.
〔実施例１〜６および比較例１〜５〕
下記の表１に示すたこ焼き原料粉１０００ｇに、粉末油脂３０ｇ、食塩２０ｇおよび粉末調味料１５ｇを混合して、たこ焼き用ミックスを得た。
このたこ焼き用ミックス１００ｇに、水３００ｇおよび溶き卵２５ｇを加え、攪拌混合してたこ焼き生地を調製した。このたこ焼き生地を１８０℃に熱したたこ焼き器に流し込んだ。そこに、たこのぶつ切り、天かす、ネギおよび紅生姜を加えて加熱し、たこ焼き器に接した部分が焼けてきたら、竹串を用いて、生地を反転させた。さらに全体に熱が通るまで焼成し、たこ焼きを得た。
得られたたこ焼きについて、１０名のパネラーにより、たこ焼きの表面と内部の食感、たこ焼きの風味および焼き色を、表２に示す評価基準により評価した。その結果の平均点を表３に示す。
[Examples 1-6 and Comparative Examples 1-5]
Takoyaki raw material powder shown in Table 1 below was mixed with 1000 g of powdered fats and oils, 20 g of salt and 15 g of powdered seasoning to obtain a takoyaki mix.
To 100 g of this takoyaki mix, 300 g of water and 25 g of melted eggs were added and mixed by stirring to prepare a takoyaki dough. This takoyaki dough was poured into a takoyaki machine heated to 180 ° C. There, chopped octopus, tempura, green onions and red ginger were added and heated. When the portion in contact with the takoyaki was burnt, the dough was inverted using a bamboo skewer. Furthermore, it was baked until heat passed through to obtain a takoyaki.
With respect to the obtained takoyaki, the surface texture and the internal texture of the takoyaki, the flavor and color of the takoyaki were evaluated by 10 panelists according to the evaluation criteria shown in Table 2. The average score of the results is shown in Table 3.
〔比較例６〕
麦芽粉末０．１質量部の代わりに、αアミラーゼ（商品名「ビオザイムＡ」、天野エンザイム社製）０．０１質量部を添加した以外は実施例２と同様にして、たこ焼き用ミックスを得た。
このたこ焼き用ミックスを用いて、実施例２と同様にして、たこ焼きを得た。得られたたこ焼きについて、１０名のパネラーにより、たこ焼きの表面と内部の食感、たこ焼きの風味および焼き色を、上記表２に示す評価基準により評価した。その結果の平均点を表４に示す。なお、下記表４には、対比のため実施例２の結果を併せて示す。
[Comparative Example 6]
A takoyaki mix was obtained in the same manner as in Example 2 except that 0.01 part by mass of α-amylase (trade name “Biozyme A”, manufactured by Amano Enzyme) was added instead of 0.1 part by mass of malt powder. .
Using this takoyaki mix, takoyaki was obtained in the same manner as in Example 2. With respect to the obtained takoyaki, 10 panelists evaluated the surface and internal texture of the takoyaki, the flavor and color of the takoyaki according to the evaluation criteria shown in Table 2 above. The average score of the results is shown in Table 4. Table 4 below also shows the results of Example 2 for comparison.
Claims (5)
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2018113865A (en) * | 2017-01-16 | 2018-07-26 | 日清製粉プレミックス株式会社 | Mixture for takoyaki or okonomiyaki |
| JP2019180366A (en) * | 2018-04-17 | 2019-10-24 | 日本製粉株式会社 | Premix powder for octopus dumpling using indigestible dextrin |
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| JPH04262730A (en) * | 1991-02-18 | 1992-09-18 | Okonomi Foods Kk | Production of dough of okonomiyaki (unsweetened pan cake containing shrimp, bit of vegetable, etc., in japanese cooking) |
| JPH119173A (en) * | 1997-06-26 | 1999-01-19 | Kosei Sangyo Kk | Improving agent for food |
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| US20080026114A1 (en) * | 2006-07-27 | 2008-01-31 | Tom Johnson | Microwavable food products and methods |
| JP2010154800A (en) * | 2008-12-26 | 2010-07-15 | Sanei Gen Ffi Inc | Quality improver for tako-yaki powder or okonomi-yaki powder |
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| JPS60118138A (en) * | 1983-11-07 | 1985-06-25 | ナビスコ ブランズ，インコーポレイテッド | Full wheat bread mix and its production |
| JPH04262730A (en) * | 1991-02-18 | 1992-09-18 | Okonomi Foods Kk | Production of dough of okonomiyaki (unsweetened pan cake containing shrimp, bit of vegetable, etc., in japanese cooking) |
| JPH119173A (en) * | 1997-06-26 | 1999-01-19 | Kosei Sangyo Kk | Improving agent for food |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2018113865A (en) * | 2017-01-16 | 2018-07-26 | 日清製粉プレミックス株式会社 | Mixture for takoyaki or okonomiyaki |
| JP2019180366A (en) * | 2018-04-17 | 2019-10-24 | 日本製粉株式会社 | Premix powder for octopus dumpling using indigestible dextrin |
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| JP5718112B2 (en) | 2015-05-13 |
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