JP2019180366A - Premix powder for octopus dumpling using indigestible dextrin - Google Patents
Premix powder for octopus dumpling using indigestible dextrin Download PDFInfo
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- 239000000843 powder Substances 0.000 title claims abstract description 39
- 229920001353 Dextrin Polymers 0.000 title claims abstract description 17
- 239000004375 Dextrin Substances 0.000 title claims abstract description 17
- 235000019425 dextrin Nutrition 0.000 title claims abstract description 17
- 241000238413 Octopus Species 0.000 title abstract description 11
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims description 3
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- 238000005057 refrigeration Methods 0.000 abstract description 5
- 238000007710 freezing Methods 0.000 abstract description 4
- 230000008014 freezing Effects 0.000 abstract description 4
- 238000001816 cooling Methods 0.000 abstract description 2
- 238000002844 melting Methods 0.000 abstract description 2
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- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
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Abstract
Description
本発明は、難消化性デキストリンを使用した、たこ焼き用プレミックス粉に関する。 The present invention relates to a premix powder for takoyaki using an indigestible dextrin.
たこ焼きは、保形性が良く滑らかで口どけの良い食感が好まれている。
さらに、冷凍保存や冷蔵保存した後でも食感の低下が少ないものが好ましい。
例えば、調製直後に化工澱粉特有の粘りが食感に影響を与えることなく軽く口溶けの良い食感となり、更には、冷凍解凍した場合であってもボソボソとした食感となることなく、クリーミーな食感及び良好な口溶けと軽い食感を保持可能なたこ焼きとして、たこ焼きに、以下の性質を有するデキストリンを添加する方法が知られている。
（１）由来原料が馬鈴薯である、（２）ＤＥが２以上５未満の範囲である、（３）２５℃の蒸留水で調製したデキストリン３０重量％水溶液を、２５℃で５分間静置した時の粘度が２００ｍＰａ・ｓ以下である（例えば特許文献１参照）。
また、表面の皮がパリッとして、内部に適度なとろみを保持しつつ、かえしなどの作業
性が向上し、焼成時間が短縮し、さらには保形性が向上したたこ焼きを製造する、米粉を含有するたこ焼き用プレミックス粉であって、穀類粉１００質量部に対し米粉が１０〜１００質量部であり、穀類粉１００質量部に対し食物繊維０．２〜２．５質量部を含有するプレミックス粉が知られている。
食物繊維として、粉末セルロース、結晶セルロース等のセルロース、難消化性澱粉、難消化性デキストリン、粉末ふすま等が挙げられている（例えば特許文献２参照）。
また、低糖質食品原料と麹とを含有することにより、低糖質の食品を得ることができると共に、麹によって、口溶け感の向上、繊維感のマスキング効果が得られるので、低糖質でありながら、食感、食味に優れた食品として、たこ焼きがが知られている。
低糖質食品原料として、難消化性澱粉、難消化性デキストリン、大豆粉、豆乳粉末、おから、フスマ、セルロース、ポリデキストロース、小麦食物繊維、大豆食物繊維、難消化性グルカン、寒天、こんにゃく粉、アーモンドプードル、ナッツ粉末、小麦蛋白、大豆蛋白、エンドウ豆蛋白、卵蛋白などが挙げられている（例えば特許文献３参照）。
Takoyaki is preferred because of its smooth shape and smooth mouthfeel.
Furthermore, the thing with little fall of food texture after frozen storage or refrigerated storage is preferable.
For example, immediately after preparation, the unique starch of the modified starch has a light texture that does not affect the texture, and even when it is frozen and thawed, it does not have a texture that is crisp and creamy. As a takoyaki that can maintain a texture and a good mouth melt and a light texture, a method of adding dextrin having the following properties to takoyaki is known.
(1) Origin material is potato, (2) DE is in the range of 2 or more and less than 5, (3) 30% by weight aqueous solution of dextrin prepared with 25 ° C. distilled water was allowed to stand at 25 ° C. for 5 minutes The viscosity at the time is 200 mPa · s or less (for example, see Patent Document 1).
In addition, it contains rice flour that produces takoyaki that has a crispy surface and retains moderate thickening inside, improves operability such as bite, shortens baking time, and improves shape retention. A premix powder for takoyaki, in which rice flour is 10 to 100 parts by mass with respect to 100 parts by mass of cereal flour, and premix containing 0.2 to 2.5 parts by mass of dietary fiber with respect to 100 parts by mass of cereal flour Powder is known.
Examples of dietary fiber include cellulose such as powdered cellulose and crystalline cellulose, resistant starch, resistant dextrin, and powdered bran (see, for example, Patent Document 2).
In addition, by containing a low-sugar food raw material and koji, a low-sugar food can be obtained, and koji can improve the feeling of melting in the mouth and provide a masking effect on the fiber feeling. Takoyaki is known as a food having an excellent texture and taste.
As low-sugar food ingredients, indigestible starch, indigestible dextrin, soy flour, soy milk powder, okara, bran, cellulose, polydextrose, wheat dietary fiber, soy dietary fiber, indigestible glucan, agar, konjac flour, Examples include almond poodle, nut powder, wheat protein, soybean protein, pea protein, egg protein and the like (see, for example, Patent Document 3).
本発明の目的は、焼きたて時だけでなく冷めた後や冷蔵又は冷凍保存後の再加熱時でも食感が滑らかで口どけが良く保形性の良好な、たこ焼きを得ることができる、たこ焼き用プレミックス粉、及び、たこ焼きの製造方法を提供することである。 The object of the present invention is to obtain a takoyaki that has a smooth texture, good mouth-feel and good shape-retaining property not only when freshly baked but also after re-cooling or reheating after refrigeration or freezing storage. It is providing the premix powder for takoyaki and the manufacturing method of takoyaki.
本発明者は前記の目的を達成するために鋭意研究を重ねた結果、たこ焼き用プレミックス粉に難消化性デキストリンを、たこ焼き用プレミックス粉中、３．０質量％以上１８質量％以下含むたこ焼き用プレミックス粉を使用することで焼きたて時だけでなく冷めた後や冷蔵又は冷凍保存後の再加熱時でも食感が滑らかで口どけが良く保形性の良好な、たこ焼きを得ることができることを見出し、本発明を完成するに至った。
従って、本発明は、たこ焼き用プレミックス粉に難消化性デキストリンを、たこ焼き用プレミックス粉中、３．０質量％以上１８質量％以下含むことを特徴とする、たこ焼き用プレミックス粉である。
また、前記たこ焼き用プレミックス粉を使用して生地を調製するたこ焼きの製造方法である。
また、前記たこ焼き用プレミックス粉の原料をあらかじめミックスせず、順次加えることにより生地を調製するたこ焼きの製造方法である。
As a result of intensive studies to achieve the above-mentioned object, the present inventor has found that the premix powder for takoyaki contains indigestible dextrin in the premix powder for takoyaki containing 3.0% by mass or more and 18% by mass or less. To obtain takoyaki with a smooth texture, good mouth-feel and good shape retention not only when freshly baked but also when reheated after refrigeration or frozen storage. As a result, the present invention has been completed.
Accordingly, the present invention is a premix powder for takoyaki, characterized in that the premix powder for takoyaki contains indigestible dextrin in the premix powder for takoyaki in an amount of 3.0 to 18% by mass.
Moreover, it is a manufacturing method of takoyaki which prepares dough using the said premix powder for takoyaki.
Moreover, it is a manufacturing method of takoyaki which prepares dough by adding the raw materials of the premix powder for takoyaki in advance without adding them in advance.
たこ焼き用プレミックス粉を使用することで焼きたて時だけでなく冷めた後や冷蔵・冷凍保存後の再加熱時でも食感が滑らかで口どけが良く保形性の良好な、たこ焼きを得ることができる。 By using the pre-mixed powder for takoyaki, you can get a takoyaki that has a smooth texture, good mouthfeel and good shape retention even when it is baked as well as when it is chilled or reheated after refrigeration / freezing. be able to.
以下、本発明を詳細に説明する。
本発明のたこ焼き用プレミックス粉は、たこ焼き用プレミックス粉に難消化性デキストリンを、たこ焼き用プレミックス粉中、３．０質量％以上１８質量％以下含むことを特徴とし、それ以外は従来のたこ焼用プレミックス粉に使用されている粉状の原料を使用することができるが、
例えば、小麦粉等の穀粉や澱粉を主原料とし、塩、香辛料、油脂、膨張剤、乳化剤、グルテン製剤、たん白製剤、粉乳、卵粉、増粘多糖類、着色料、調味料などを必要に応じて適宜使用できる。
Hereinafter, the present invention will be described in detail.
The premix powder for takoyaki of the present invention is characterized in that the premix powder for takoyaki contains indigestible dextrin in the premix powder for takoyaki in an amount of 3.0% by mass to 18% by mass. Although powdery raw materials used in premix powder for takoyaki can be used,
For example, wheat flour and other flour and starch are the main ingredients, and salt, spices, fats and oils, swelling agents, emulsifiers, gluten preparations, protein preparations, milk powder, egg powder, thickening polysaccharides, coloring agents, seasonings, etc. are required. It can be used as appropriate.
本発明で使用する難消化性デキストリンは市販品も使用することもできる。
難消化性デキストリンの原料となる澱粉質原料は食用であれば特に限定されず、例えば、小麦澱粉、米澱粉、とうもろこし澱粉、馬鈴薯澱粉、甘藷澱粉、サゴ澱粉などを挙げることができる。
また、製法にも特に限定はなく、例えば、微量の塩酸を添加、加熱して製造した焙焼デキストリンを加水分解し精製した後グルコースを分離して難消化性デキストリンを得る方法が挙げられる。
本発明の、たこ焼き用プレミックス粉は難消化性デキストリンを、たこ焼き用プレミックス粉中、３．０質量％以上１８質量％以下含むことを特徴とするが、難消化性デキストリンが、たこ焼き用プレミックス粉中、３．０質量未満では、十分な効果が得られず、１８質量％を超えると口どけや保形性が悪くなる傾向がある。
Commercially available products can be used as the indigestible dextrin used in the present invention.
The starchy raw material used as the raw material for the indigestible dextrin is not particularly limited as long as it is edible, and examples thereof include wheat starch, rice starch, corn starch, potato starch, sweet potato starch, and sago starch.
The production method is not particularly limited, and examples thereof include a method of hydrolyzing and purifying a roasted dextrin produced by adding a trace amount of hydrochloric acid and heating and then separating glucose to obtain an indigestible dextrin.
The premix powder for takoyaki according to the present invention is characterized by containing indigestible dextrin in the premix powder for takoyaki in an amount of 3.0% by mass to 18% by mass. If it is less than 3.0 mass in the mixed powder, a sufficient effect cannot be obtained.
本発明の難消化性デキストリンを含有するたこ焼き用プレミックス粉の製造方法は前記原料を均一に混合できれば特に限定されず、リボンミキサー、Ｖ 型ミキサー、ロータリーミキサー、ヘンシェルミキサー等の混合機を使用することができる。 The method for producing the premix powder for takoyaki containing the indigestible dextrin of the present invention is not particularly limited as long as the raw materials can be mixed uniformly, and a mixer such as a ribbon mixer, a V-type mixer, a rotary mixer, a Henschel mixer is used. be able to.
本発明の、たこ焼き用プレミックス粉は従来のたこ焼き用プレミックス粉と同様に使用することができる。
例えば、本発明のたこ焼き用プレミックス粉に水やだし汁、卵液等を加え生地を調製し、たこ焼用焼成器に流し込み焼成して、たこ焼きを得ることができる。
このとき、従来のたこ焼きに使用されている具材を必要に応じて適宜使用できる。
具材として、タコ、イカ、チーズ、キャベツ、畜肉、天かす、ネギ、紅生姜などを挙げることができる。
The premix powder for takoyaki of the present invention can be used in the same manner as the conventional premix powder for takoyaki.
For example, takoyaki can be obtained by preparing dough by adding water, soup stock, egg liquor or the like to the premix powder for takoyaki of the present invention, pouring the dough into a baking machine for takoyaki.
At this time, ingredients used in conventional takoyaki can be used as needed.
Ingredients include octopus, squid, cheese, cabbage, livestock meat, tempura, green onions, and red ginger.
得られた、たこ焼きは焼きたて時だけでなく冷めた後や冷蔵冷又は凍保存後の再加熱時でも食感が滑らかで口どけが良い。 The obtained takoyaki has a smooth texture and good mouthfeel not only when it is baked but also when it is cooled or reheated after refrigeration or freezing.
なお、本発明のたこ焼き用プレミックス粉はプレミックス粉として使用することで作業性が向上しているが、本発明のたこ焼き用プレミックス粉の原料を予めミックスせず、たこ焼き生地の調製工程で、これらの原料を順次使用して生地を調製しても同様の効果を得ることができる。 In addition, although the workability is improved by using the premix powder for takoyaki of the present invention as a premix powder, the raw material of the premix powder for takoyaki of the present invention is not mixed in advance, but in the preparation process of the takoyaki dough The same effect can be obtained even if the dough is prepared by sequentially using these raw materials.
以下本発明を実施例により具体的に説明するが、本発明はこれらの実施例に限定されるものではない。
［実施例１〜４ 比較例１〜６ 焼成直後のたこ焼き］
表１に示す配合で各原料をビニール袋に入れてよく振ってで均一に混合してたこ焼き用ミックス粉を得た。
なお、表１中、特に記載がない場合、単位は質量部である。
このたこ焼き用ミックス粉１００ｇに全卵２５ｇ及び水３００ｇを加え攪拌し、たこ焼き生地を調製した。
このたこ焼き生地を、たこ焼き器で２００℃で８分間焼成して、たこ焼きを得た。
得られた、たこ焼きの粗熱が取れた後、保形性及び食感を比較例１を基準（３点）にして以下の評価基準で１０名のパネラーにより評価を行った。
・保形性
５点・・・形が大変良く維持されていて、非常に良い
４点・・・形が良く維持されていて、良い
３点・・・普通
２点・・・形がやや維持されてなく、悪い
１点・・・形がまったく維持できてなく、非常に悪い
・食感
５点・・・非常に滑らかで口どけが良く、非常に良い
４点・・・滑らかで口どけが良く、良い
３点・・・普通
２点・・・ややボソつき口どけはやや悪く、やや悪い
１点・・・ボソつき口どけ悪く、悪い
さらに、得られた、たこ焼きの粗熱が取れた後と５分後に、たこ焼き５個の直径を測定し保形性の目安とした。
結果を表２に示す。
EXAMPLES The present invention will be specifically described below with reference to examples, but the present invention is not limited to these examples.
Examples 1-4 Comparative Examples 1-6 Takoyaki Immediately after Firing
Each raw material was put in a plastic bag with the formulation shown in Table 1, and mixed well by shaking to obtain a mixed powder for takoyaki.
In Table 1, unless otherwise specified, the unit is parts by mass.
To 100 g of this mixed powder for takoyaki, 25 g of whole eggs and 300 g of water were added and stirred to prepare a takoyaki dough.
This takoyaki dough was baked in a takoyaki machine at 200 ° C. for 8 minutes to obtain takoyaki.
After the obtained takoyaki had a rough heat, the shape retention and texture were evaluated by 10 panelists based on the following evaluation criteria with reference to Comparative Example 1 (3 points).
・ Shape retention 5 points… The shape is maintained very well, very good 4 points… The shape is well maintained, good 3 points… Normal 2 points… The shape is slightly maintained Unsatisfactory, 1 bad point ... The shape is not maintained at all, very bad-5 textures ... Very smooth and crisp, 4 very good ... Smooth and crisp Good, 3 good points ... Normal 2 points ... Slightly bad mouth, slightly bad, 1 bad point ... bad, bad, and bad. Furthermore, the rough heat of the obtained takoyaki can be removed. After and 5 minutes later, the diameter of 5 takoyaki was measured and used as a measure of shape retention.
The results are shown in Table 2.
実施例１〜実施例４の、たこ焼きはいずれも保形性及び食感が優れていた。 Takoyaki of Examples 1 to 4 was excellent in shape retention and texture.
［実施例１〜４ 比較例１〜６ 冷凍保管後のたこ焼き］
実施例１〜４及び比較例１〜６のたこ焼きを粗熱が取れた後、急速冷凍し、−２０℃で１ヶ月間冷凍保管した後、６００Ｗの電子レンジで６分間、加熱解凍して温め、加熱解凍して温めた比較例１を保形性及び食感の基準（３点）にして焼成後のときと同様に評価を行った。
結果を表３に示す。
[Examples 1-4 Comparative Examples 1-6 Takoyaki after frozen storage]
After the takoyaki of Examples 1 to 4 and Comparative Examples 1 to 6 had a rough heat, they were quickly frozen and stored frozen at −20 ° C. for 1 month, then heated and thawed in a 600 W microwave oven for 6 minutes and warmed. The comparative example 1 heated and thawed was used as a standard for shape retention and texture (3 points) and evaluated in the same manner as after baking.
The results are shown in Table 3.
実施例１〜実施例４の、たこ焼きは、冷凍保管後においても保形性及び食感が優れていた。 The takoyaki of Examples 1 to 4 were excellent in shape retention and texture even after frozen storage.
［実施例１〜４ 比較例１〜６冷蔵保管後のたこ焼き］
実施例１〜４及び比較例１〜６のたこ焼きを粗熱が取れた後、４℃で２４時間冷蔵保管した後、６００Ｗの電子レンジで２分間、加熱解凍して温め、加熱解凍して温めた比較例１を保形性及び食感の基準（３点）にして焼成後のときと同様に評価を行った。
結果を表４に示す。
[Examples 1-4 Comparative Examples 1-6 Takoyaki after refrigerated storage]
After the takoyaki of Examples 1 to 4 and Comparative Examples 1 to 6 were removed from the rough heat, they were refrigerated at 4 ° C. for 24 hours, then heated and thawed in a 600 W microwave oven for 2 minutes, and then heated and thawed to warm. Comparative Example 1 was evaluated in the same manner as after firing using the shape retention and texture standards (3 points).
The results are shown in Table 4.
実施例１〜実施例４の、たこ焼きは、冷蔵保管後においても保形性及び食感が優れていた。
The takoyaki of Examples 1 to 4 were excellent in shape retention and texture even after refrigerated storage.
Claims (3)
The manufacturing method of the takoyaki which prepares material | dough by adding sequentially the raw material of the premix powder for takoyaki of Claim 1 previously.
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|---|---|---|---|---|
| JP2004057011A (en) * | 2002-07-24 | 2004-02-26 | Nippon Shokuhin Kako Co Ltd | Takoyaki premix, and method for making takoyaki |
| JP2010154801A (en) * | 2008-12-26 | 2010-07-15 | Sanei Gen Ffi Inc | Quality improver for wheat flour-containing food |
| JP2010154800A (en) * | 2008-12-26 | 2010-07-15 | Sanei Gen Ffi Inc | Quality improver for tako-yaki powder or okonomi-yaki powder |
| JP2012191915A (en) * | 2011-03-18 | 2012-10-11 | Nisshin Foods Kk | Mix for octopus dumpling (takoyaki) or vegetable pancake (okonomiyaki) |
| JP2013192518A (en) * | 2012-03-21 | 2013-09-30 | Nippon Flour Mills Co Ltd | Premix powder for octopus dumpling using rice powder |
| JP2017055662A (en) * | 2015-09-14 | 2017-03-23 | 日東富士製粉株式会社 | Composition for food product |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004057011A (en) * | 2002-07-24 | 2004-02-26 | Nippon Shokuhin Kako Co Ltd | Takoyaki premix, and method for making takoyaki |
| JP2010154801A (en) * | 2008-12-26 | 2010-07-15 | Sanei Gen Ffi Inc | Quality improver for wheat flour-containing food |
| JP2010154800A (en) * | 2008-12-26 | 2010-07-15 | Sanei Gen Ffi Inc | Quality improver for tako-yaki powder or okonomi-yaki powder |
| JP2012191915A (en) * | 2011-03-18 | 2012-10-11 | Nisshin Foods Kk | Mix for octopus dumpling (takoyaki) or vegetable pancake (okonomiyaki) |
| JP2013192518A (en) * | 2012-03-21 | 2013-09-30 | Nippon Flour Mills Co Ltd | Premix powder for octopus dumpling using rice powder |
| JP2017055662A (en) * | 2015-09-14 | 2017-03-23 | 日東富士製粉株式会社 | Composition for food product |
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